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The goal in cooking cereal is to prepare a product that is tender, but not sticky, that is free of uncooked lumps of starch, and that has a pleasant flavor. When cereal is milled, grains are fractured and starch granules are exposed on the surfaces of individual grain. If the cereal are agitated during cooking, these starch granules are dislodged, thickening the liquid around the starch grains. The result is a gooey consistency, which many find unpalatable. Therefore, stirring should be kept to a minimum when cooking cereal grains.
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