Cracked Wheat
Ingredients
Directions
Cook
Put the cracked wheat and cold water into a steamer.
Cover and cook without stirring for three hours.
If you don't have a steamer, place the wheat and water in a tin bucket, cover it, and set it in a kettle of boiling water.
Ensure the grain has room to swell.
Serve
In summer, pour it into a mold or oval dish and serve cold.
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
- Cracked wheat
- Forms the body of the dish as its starch gelatinizes and softens during steaming.
- Cold water
- Hydrates the wheat so the grains swell and become tender as they cook.
The step that matters
Leave the grain room to swell. Cracked wheat absorbs much of the water and expands as it cooks. If it is packed too tightly in the container, it cannot swell evenly and may cook unevenly or turn heavy.
“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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