Prepare And Cook Macaroni
Macaroni is a product of wheat prepared from a tough, clean, glutenous grain. The grain is ground into a meal referred to as semolina, from which the bran is excluded. This is made into a tasty dough by blending with hot water in the proportion of two thirds semolina to one third water. The dough after being correctly integrated is put into a shallow vat and kneaded and rolled by machinery. When well rolled, it is made to assume varying shapes by being bound by a strong plunger through the perforated head of effective steel or iron cylinders arranged above a fire, so that the dough is in part baked as it issues from the holes. It is eventually hung over rods or laid upon frames covered with cloth, and dried. It is called by various names depending to its shape. If in the shape of large, hollow cylinders, it is macaroni; if fewer in diameter, it is spaghetti; if fine, vermicelli; if the paste is cut into decorative patterns, it is termed pasta d’Italia. Macaroni was formerly made only in Italy, but at present is done to a great extent in the United States.
Excellent macaroni will keep in great condition for a long time. It is rough, elastic, and hard; while the inferior article is smooth, soft, breaks readily, becomes moldy with keeping. Inferior macaroni has a great percentage of starch, and a little amount of gluten. When put into hot water, it assumes a white, pasty look, and splits in cooking. great macaroni when put into hot water absorbs a share of the water, swells to almost double its size, but then perfectly retains its shape. It has a much fewer amount of gluten.
Don’t wash macaroni. Break into pieces of accessible size if it is long. Regularly put to cook in boiling liquid, taking care to have a lot of water in the saucepan (as it absorbs a large quantity), and cook until tender. The length of time needed may vary from twenty minutes, if fresh, to one hour if stale. When tender, turn into a colander and drain, and put cold water through it to prevent the tubes from sticking together. The fluid used for cooking may be water, milk, or a blend of both; also soup stock, tomato juice, or any recommended liquid.
Macaroni serves as an important adjunct to the making of different soups, and also forms the basis of other palatable dishes.
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