Disturbing food discovery of this Pesach

[xiphias]

Matzah meal makes better cream of wheat than cream of wheat does.

The texture's about as good, it basically goes through the same texture changes at various temperatures that polenta does. Or, pretty close, anyway.

And it's way, way more forgiving to make. Lumps form less and stir out easier in cooking.

Comments

My Food Geeky Opinion

[browngirl.livejournal.com]

It's likely the pre-cooking. The water-soluble and water-[I forget the actual term]interactive proteins in wheat are largely responsible for the clumps and glueyness, and those proteins are denatured by heat when one cooks the wheat by toasting, etc. (I tend to toast my Cream of Wheat when I have time.)

Matzoh is cooked already, so it makes sense that it would cook the way toasted Cream of Wheat does.

A.
foodgeek :)

Re: My Food Geeky Opinion

[xiphias.livejournal.com]

water-[I forget the actual term]interactive

Hydrophilic?

You'd think that understanding the mechanism would make the actual phenominon less terrifying. Yet it never does.