Correct handling of grain

Correct handling of grain

In today’s blog post, you’ll learn how to handle grain properly: What’s the best way to store grain? How do you prepare it? What else should you consider?

The first and perhaps most important point is that your grain should be “organic” and if possible it should come from your home county. Grain is best stored airy and dry and should be in constant motion. Dry grain is the most important prerequisite for avoiding mould formation.

There are no limits concerning the preparation of grain. For example, you can grind it directly with a Salzburg grain mill. Depending on the fineness adjustment, you will then receive fine flour or grist. For really fine pastries or cakes, the freshly ground flour can also be sieved out.Correct handling of grain

If you want to have grain as a side dish, filling or patties etc., then pay attention to the following:

First of all you should wash the grain. The whole grains are then soaked for three to ten hours. Soaking buckwheat, millet, rice and polenta is not necessary, but of course possible.

The subsequent cooking time and the amount of water required vary depending on the type of grain. As a general rule, however, never boil the grain at the highest level, but rather let it simmer. If you have enough time, you can let the grain swell for half an hour after cooking.

What else should you keep in mind when handling grain?

Salt as well as fresh herbs and ground spices are added to the grain dish at the end. Spice seeds such as aniseed, caraway, fennel or coriander, on the other hand, can also be cooked. And to make it easier to absorb the fat-soluble vitamins from the grain, the dishes should be prepared with a little oil.

 

We wish you a nice day!

 

Reference

Münzing-Ruef, I. (2000): Kursbuch gesunde Ernährung. Die Küche als Apotheke der Natur. München: Wilhelm Heyne Verlag, S. 306f