Got a bunch of cookies left over the other day, decided to crush them up and eat them as cereal. I always add milk first and cereal second, but they all went soggy after about 10 seconds.
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It’s because cereals are designed to not get soggy, by being more baked, toasted or covered in a shell of sugar. Older fashioned cereals still get soggy pretty quickly, like frosted mini-wheats. Not getting soggy quickly has even been an advertisement, over the years, as a testament to cereal companies’ attentions to it.
OK, I’m not going to address your actual question because it seems to have been properly taken care of by others. I am going to point out that going milk first is an abomination and you deserve every mushy bite.
Oh the Crunch enhancer? Yeah it’s a non-nutritive cereal varnish. It’s semi-permiable. It’s not osmotic. What it does is it coats and seals the flake, prevents the milk from penetrating it.
“Oh the Crunch enhancer? Yeah it’s a non-nutritive cereal varnish. It’s semi-permiable. It’s not osmotic. What it does is it coats and seals the flake, prevents the milk from penetrating it.”
Why not just stir it up into a mushy paste, like oatmeal?
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