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  • Cooking Grains

    Cooking Grains

    All grains, with the exception of rice, and the various grain meals, require prolonged cooking with gentle and continuous heat, in order to so disintegrate their tissues and change their starch into dextrine as to render them easy of digestion. Even the so-called “steam-cooked” grains, advertised to be ready for use in five or ten minutes, require a much longer cooking to properly fit them for digestion. These so-called quickly prepared grains are simply steamed before grinding, which has the effect to destroy any low organisms contained in the grain. They are then crushed and shredded. Bicarbonate of soda and lime is added to help dissolve the albuminoids, and sometimes diastase to aid the conversion of the starch into sugar; but there is nothing in this preparatory process…

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  • Red Velvet Cake In a Nutshell

    Red Velvet Cake In a Nutshell

    Red velvet cake is a chocolate cake prepared by adding red food coloring, to the cake to give it the well known red color. Originally this red color was obtained by adding beets! Well, I think I will take the food coloring! This cake has been very popular for many centuries. The most basic ingredients for this basic cake are flour, baking soda, buttermilk, vanilla extract, sugar, cocoa powder, vinegar, eggs, and salt. Ingredients required for the preparation of red velvet cake, as all other cakes also, should be measured using measuring cups or spoons. Different ingredients have different ways to measure, in order to receive the accurate amount of ingredients. Mixing the ingredients together for this scrumptious cake is the initial step in the preparation of a red velvet cake. You can use…

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  • Cooking With Eggs

    Cooking With Eggs

    We use eggs in so many recipes. They are a staple in the kitchen. An egg can be cooked alone – boiled, poached, fried, scrambled. It used as an ingredient in baking, batters and cakes. Alternatively use an egg to thicken sauces or to add air to lighten dishes. The egg is truly amazing. And without it – well our menus sure would be dull. But do you know much about the egg? Chances are that you have never even given it a thought. Well it is time you did. The most critical aspect of the egg is – it’s air content. (bet you thought I was going to say the shell). When first laid, the egg has barely any air inside a tiny air pocket. However, because the shell is porous, it allows air to penetrate. And as time passes, air moves inside the egg and the air pocket grows. As this air pocket…

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