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In case you didn’t know, for safety reasons it's crucial to promptly cool and refrigerate cooked grains within two hours to prevent the spread of bacteria like Bacillus cereus. These bacteria are commonly found in rice and are known to multiply in warm conditions. According to the National Health Service, consuming cooked rice or grains containing this bacteria can lead to food poisoning.
So, to stop bacterial growth and also to avoid mushiness, it's key that you cool grains down before refrigeration and that too quickly. But if you’re roasting, boiling or cooking large batches of rice, dal, couscous, jowar, bajra, millets or oats, they may take some time to cool especially if you leave them in one vessel or container.
When batch cooking large quantities of grains a lower exposed surface area prevents sufficient heat transfer and thus it takes them a long time to cool down. The recommended two-hour window ensures that the grains enter the refrigerator before bacteria can multiply to unsafe levels.
Why Baking Sheets?
Spreading out your grains to dry on baking sheet is the best way to cool them down. And there’s a scientific reason behind it. The choice of the material for cooling matters. Materials with good heat retention, such as cast iron or sheet iron can prolong the cooling process. The grains stay hot for an extended period when left in these materials, increasing the risk of bacterial growth.
Using baking sheets enables faster heat transfer. If you spread the grains out in a thin layer, exposing a larger surface area to the surrounding air it will cool much quicker than usual because baking sheets help prevent moisture buildup.
If grains are left in a pot or container while cooling, condensation can occur, creating a humid environment ideal for bacterial growth. Baking sheets promote a drier environment, reducing the risk of contamination. This method is especially effective for people who prefer roasting dal and storing it; or boil certain grains in large batches to save time.
Baking sheets help in preventing the grains from clumping together during the cooling process, even if they are cooked. When grains are spread out in a single layer, they are less likely to stick, maintaining individual integrity Pre-cooled grains spread out on baking sheets can be easily transferred to storage containers which minimizes the risk of cross-contamination.
Other Ways To Dry Cooked Grains
Air Drying: Spread the cooked grains in a thin layer on a clean, dry surface. Allow them to air dry naturally, preferably in a well-ventilated area.
Oven Drying: Preheat your oven to a low temperature, typically around 150-200°F (65-93°C). Spread the cooked grains on a baking sheet in a thin layer.
Dehydrator: Use a food dehydrator following the manufacturer's instructions. Spread the cooked grains on the dehydrator trays in a single layer. Set the dehydrator to a low temperature suitable for grains (around 120-140°F or 49-60°C).
Sun Drying: If you have a hot and sunny climate, you can sun dry cooked grains. Spread the grains on a clean surface exposed to direct sunlight. Cover them with a mesh or cheesecloth to protect them from insects.
Microwave Drying: Place the cooked grains on a microwave-safe plate in a single layer. Use the microwave's defrost setting or the lowest power setting to dry them slowly.
