Image : http://www.flickr.com
During the winter months nothing could boast your outlook for the day better than a hot bowl of fresh wheat cereal. Most people today simply do not understand how easy it is to create cereals such as these. This article is intended to inform you how you too can wake up breakfast for yourself and your family.
To begin simmer a full cup of wheat in approximately two cups of water until such time as some of the wheat kernels begin to rupture. In the event that the cooked cereal is a bit on the strong tasting side you can readily discard your cooking water and apply some fresh rinse water to the wheat kernel mixture. To make your wheat mixture more enjoyable you can take your completed wheat cereal and add some sugar or perhaps a little butter to it and really wake up those taste buds. To speed up the preparation process you can soak your wheat kernels in water overnight. In the morning it will take you a mere 40 minutes for the kernels to start bursting open when preparing it upon rising.
If you happen to soak your wheat for several days they will become so soft that you could conceivably eat the wheat without even cooking it. A given quantity of wheat seeds will expand to approximately double what its original volume was after it has absorbed the soaking water. Keep this well in mind and be careful about soaking your wheat too long.
An important thing to remember is that some research that has been conducted has shown that individuals who had eaten wheat for several days straight have ended up with a very bad case of loose bowels. You have been properly warned now. I should in all fairness explain also that this same series of tests has also demonstrated that cracking the wheat into very small pieces prior to boiling it tended to rid the experimenter's body of this problem. You don't need a lot of fancy equipment to crack wheat - all you really require is a pepper mill. Even plan ordinary stones can be employed in the process of cracking wheat when necessary.
Good luck and bon appétit!
Copyright @ 2009 Joseph Parish
No comments:
Post a Comment