Post by Yoris on Mar 8, 2019 11:46:00 GMT -7
So, apparently you can cook wheat in water until it gets soft, just like with rice and beans. People do it, too. I didn't know it was a thing.
Anyway, I was excited about this because the survivalist in me could survive a lot longer with this knowledge, in a situation wherein I'd have to rely on food storage or homegrown wheat.
Grinding wheat isn't always easy, especially without electricity and without an adequate grain grinder. So, why not just boil it? Why make bread when you can save a lot of time, effort, ingredients, money, and potentially lives, making porridge? (Porridge is a dish of boiled grain.)
Wheat porridge requires no oil, leavening, salt, oven, mill, horse, etc. It's just wheat boiled in water. Dry wheat keeps longer than flour, too.
So, you can cook wheat in water on the stovetop, but we made ours in a slow cooker overnight. I added two cups of dry wheat and I don't know how much water.
The berries became round and soft. (Wheat berries are grains of wheat.)
I tried the result plain, at first. It tasted like cooked frozen corn with a wheat flavor to it (although more gluteny). It felt very nutritious, too!—I mean, more so than bread. I've had a hypothesis for a good while now that the less finely ground your grain is, the healthier it is. I also have a hypothesis that the more thoroughly cooked grain is, the more digestible it is (I don't mean burned, of course).
So, I'm very pleased that this contributes to my hypothesis.
It didn't give me gas, either. I think I've had less gas since I started eating it than I have in a while, even when eating the same foods as usual otherwise.
The freshy cooked grains freshened my breath phenomenally. The refrigerated leftovers did not. I'm not sure why either of these things were the case, but I find it fascinating.
Anyway, I decided to fry the remaining leftovers, today. I fried them in a cast-iron pan with butter, an egg, Gel brand fajita seasoning, and cayenne pepper. It tasted like good fried rice with a different texture! It still felt healthy. Here's a picture of it:
[HASH]slowcooking [HASH]boiling
Anyway, I was excited about this because the survivalist in me could survive a lot longer with this knowledge, in a situation wherein I'd have to rely on food storage or homegrown wheat.
Grinding wheat isn't always easy, especially without electricity and without an adequate grain grinder. So, why not just boil it? Why make bread when you can save a lot of time, effort, ingredients, money, and potentially lives, making porridge? (Porridge is a dish of boiled grain.)
Wheat porridge requires no oil, leavening, salt, oven, mill, horse, etc. It's just wheat boiled in water. Dry wheat keeps longer than flour, too.
So, you can cook wheat in water on the stovetop, but we made ours in a slow cooker overnight. I added two cups of dry wheat and I don't know how much water.
The berries became round and soft. (Wheat berries are grains of wheat.)
I tried the result plain, at first. It tasted like cooked frozen corn with a wheat flavor to it (although more gluteny). It felt very nutritious, too!—I mean, more so than bread. I've had a hypothesis for a good while now that the less finely ground your grain is, the healthier it is. I also have a hypothesis that the more thoroughly cooked grain is, the more digestible it is (I don't mean burned, of course).
So, I'm very pleased that this contributes to my hypothesis.
It didn't give me gas, either. I think I've had less gas since I started eating it than I have in a while, even when eating the same foods as usual otherwise.
The freshy cooked grains freshened my breath phenomenally. The refrigerated leftovers did not. I'm not sure why either of these things were the case, but I find it fascinating.
Anyway, I decided to fry the remaining leftovers, today. I fried them in a cast-iron pan with butter, an egg, Gel brand fajita seasoning, and cayenne pepper. It tasted like good fried rice with a different texture! It still felt healthy. Here's a picture of it:
[HASH]slowcooking [HASH]boiling