On the other hand, the thicker, creamier texture of Grits makes it ideal as a side dish to accompany breakfast meats such as bacon orsausage. The texture of the two breakfast cereals is also worth noting, as Cream of Wheat takes on a porridge-like consistency, perfect for topping with additional mixed ingredients such as cinnamon, nuts, and fresh fruits. Flavor and TextureĪs far as the taste of each dish is concerned, Cream of Wheat offers a light, bland flavor, while Grits tends to be slightly more bold and flavorful. While there may also be added ingredients to the main base ingredients, the cooking process retains the respective distinct tastes of each dish. Most Grits recipes call for extra butter and a splash of cream to enhance and thicken the texture, while Cream of Wheat recipes will often utilize either honey or sugar to dial-up the sweetness. While both dishes may also contain additional ingredients such assalt and sugar, Cream of Wheat and Grits differ in their distinctive cooking preferences. The primary difference in preparation between Cream of Wheat and Grits is the fact that the former is boiled with water or milk in order to create a thick, cereal-like consistency, while the latter is boiled with a combination of water and butter until it becomes creamy and thick. ![]() However, while the base ingredients of each food item may on the surface seem quite similar, their respective preparation methods do result in a unique flavor, texture, and nutrient profile for each one. The process of making Grits, also referred to as hominy, involves allowing the corn to soak in a solution ofLimewater, a combination of calcium hydroxide and water, so that the hull can be removed, thus releasing the starch. On the other hand, Grits consists of finely-ground corn which is boiled until it becomes thick. ![]() The cereal is made by boiling the wheat in water and then straining and cooking it to the desired consistency. Cream of Wheat is basically a product of wheat flour, and more specifically semolina flour obtained from the milling of durum wheat.
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