SC - Clove oil

[Kathleen M Hogan]

Ras suggested...
	Bring the water to a rolling boil, add seasonings, fat and other
things except
	grain. Bring to a rolling boil again. Add grain; stirring as you add
it. This
	can be accomplished with one person stirring while the other pours.
Bring to a
	boil again making sure you stir the grain FREQUENTLY lifting it from
the
	bottom. Cover TIGHTLY. Turn off heat. DO NOT LIFT THE LID. Leave
covered for
	about 30 to 40 minutes. DO NOT LIFT THE LID. This should produce
mass cooked
	grains that are fully cooked and unscorched.

I also find that using a heat diffuser helps in eliminating this problem. I
leave the heat on for 10 minutes or so after rolling boil is achieved and
then turn it off. The diffuser also helps in a camping situation when you're
using propane or fire.

M.










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