Boiled Wheat
Ingredients
Directions
Combine wheat and cold water in a pot.
Cook slowly for 4 to 8 hours until grains burst and are tender.
If soaked overnight, reduce cooking time.
Add more water if necessary.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Wheat
- Provides the starch and body that become the tender, chewy grains of the dish.
- Cold water
- Hydrates the wheat kernels so they soften and swell as they cook slowly.
The step that matters
Cook slowly for 4 to 8 hours until grains burst and are tender. Slow cooking gently hydrates and gelatinises the starch so the grains soften evenly. Heating too fast can scorch the bottom of the pot or leave the centres firm, so the grains need steady, low heat and enough water to stay submerged.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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