Stop Lumpy Cream of Wheat
Thursday, January 10, 2013
If you have ever cooked a hot cereal you may have discovered a lumpy texture.
Package directions are usually as follows:
1) Bring water and salt to a boil. (Or, if using milk, bring just to a boil)
2) Gradually add CREAM OF WHEAT, stirring constantly with wire whisk until well blended.
3) Return to a boil. Reduce heat to low; simmer, uncovered, 1 minute or until thickened, stirring frequently, Cool slightly.
First off I prefer not to use salt. I’d rather add a 1/8 tsp. of cinnamon or ¼ cup fruit.
Secondly the cereal should be added to cold water and stirred while the contents are being heated; not while the water is boiling. For me steam burns are hard to take. And I definitely do not use a whisk to stir with – it’s just one more utensil that needs washing.
Following the same procedure with Malt-O-Meal or Oatmeal gives me a creamier texture and no scalding injuries.
Happy breakfasting, Earl