Should cooked millet be cooled open or covered?

Question

Cooling cooked millet: should it be open or covered? Learn which method helps produce a fluffier, less sticky result for your salads and dishes.

Answer 1

Cooked millet should be cooled uncovered to prevent it from becoming soggy. Covering it traps steam, leading to a mushy texture.

Detailed Explanation:

When millet is cooked, it retains a significant amount of moisture. If you cover the millet while it's cooling, the escaping steam condenses on the lid and drips back onto the grains. This reintroduces moisture, causing the millet to become overly soft and potentially sticky. Cooling it uncovered allows the steam to dissipate freely, resulting in a fluffier and more desirable texture. To cool millet properly, spread it out in a shallow dish or on a baking sheet. This increases the surface area exposed to the air, accelerating the cooling process and preventing moisture buildup. You can also gently fluff the millet with a fork occasionally to further encourage even cooling and prevent clumping. Once cooled, you can then store it covered in the refrigerator.

Pro Tip:

If you accidentally cover the millet while it's still warm and it becomes too moist, try spreading it out on a baking sheet and placing it in a low-temperature oven (around 200°F or 93°C) for a short period to dry it out slightly. Watch it carefully to prevent it from becoming too dry or burning.