Dextrinizing Grains

[Gordon1]

Who has wisdom to share about dextrinizing grains?

i.e. 'Roasting before cooking'

Apart from shorter cooking times, does this technique alter the grain's nutrition? Can all grains be dextrinized?

I don't seem able to post in the Cooking forum.

[Guest]

Maybe I can help. If you tell me what dextrinizing means, then I'll be more than happy to share my wisdom on it.

I percieve that it means "roasting before cooking", is that right?

[Gordon1]

Right Richard. I was once showed this method but forgot the details and would like to brush up. I just 'roasted' some millet in a pan for some minutes, then boiled to cook. The flavour was better than normal. I had the impression it's an SDA tradition, but forgotten like many others.

[phkrause]

Who has wisdom to share about dextrinizing grains?

i.e. 'Roasting before cooking'

Apart from shorter cooking times, does this technique alter the grain's nutrition? Can all grains be dextrinized?

I don't seem able to post in the Cooking forum.

Not sure about the shorter cooking times, but roasting them before cooking is correct. But obviously don't burn them.

[Bravus]

I didn't know about it but hit the web. This page from Caltech might be useful: http://www.ugcs.caltech.edu/~sayyid/culinary/dlist.cgi?food=dextrinization

[Gordon1]

Thanks Bravus. That shed some light. Thomas Jackson showed me this years ago when preparing a meal, but I still have questions.

[Dottie]

I think that dextrinizing grains would make them taste more sweet, but not actually increase the calories. Toasting grains also would make them easier to digest.

My dad used to make zweiback. He would toast sliced bread in the oven, but not get it brown, just dry it out at a temperature which would add flavor, not hot enough to actually toast it, and not cool enough to just dry it out, which could make it actually less tasty. (Was that complicated? I tend to think in circles}

[Gordon1]

Thanks Dottie.

I also wonder about the formation of acrylamides and whether dextrinizing food is healthier, neutral or detrimental to health. Overall, cooked foods don't impress me as much as raw fruits and vegetables, but they are practical. It's possible they're also addictive as some claim.

The best toast I ever ate was from a wood fired oven.

[John317]

....cooked foods don't impress me as much as raw fruits and vegetables, but they are practical.

I want to start eating all raw fruits and vegetables. I know it will be much better for me.

[Gordon1]

I want to start eating all raw fruits and vegetables. I know it will be much better for me.

It's an overlooked lifestyle, but where could be easier than Southern California?

Go for it John. Soon you'll be thinking like Arius.

[phkrause]

I want to start eating all raw fruits and vegetables. I know it will be much better for me.

The only problem with that John, is some vegetables are actually better cooked that raw.

[Gordon1]

The only problem with that John, is some vegetables are actually better cooked that raw.

Hi pk, could you specify?

• better nutritionally?

• better tasting?

• better looking?

Which veggies and how?

[phkrause]

Hi pk, could you specify?

• better nutritionally?

• better tasting?

• better looking?

Which veggies and how?

From what I understand and have seen, it would be nutritionally. Tomatoes would be one, but I believe they are considered a fruit. I watch a few cooking show's on 3ABN. One is called "Abundant Living" w/Curtis&Paula Eakins. Its very informative. They have mentioned others but I don't recall them right now. They mentioned about tomatoes that when cooked they let out a nutritional value that you don't get when eating them raw. I thought that was very interesting considering that most eat them raw. I think carrots might be another one, but I'm not positive.