All About Buckwheat! Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
The many forms of Buckwheat!:
Buckwheat Seed: Its a fruit, not a grain. Planted around the world.
Triangular hard hull. Fresh seeds can be sprouted; ready-to-eat in
about 5 days.
Kasha: Hulled and roasted to bring out distinctive, nutlike flavor.
Packaged four ways; whole, coarse, medium, fine.
Whole Buckwheat Groats: Hulled and unroasted. Mild-flavored. Better
than barley or rice!
Cream of Buckwheat: 100% pure groats milled to the size of sesame
seeds. Look like corn grits and other "cream of..." cereals, but
taste better.
Buckwheat Flour: Both light and whole buckwheat flour are 100%
buckwheat. Gluten-free. For fiber and flavor, each contains very
finely milled particles of buckwheat hulls (more in whole flour).
Title: ALL ABOUT CHINESE NOODLES
Categories: Pasta, Chinese, Information
Yield: 1 Good idea
MMMMM------------------------TASTE, TVFN-----------------------------
* Cellophane noodles: Aka bean thread; mung bean flower noodles. Soak
in hot water first before using, but not before frying. Do not boil.
Good in soups and stir-fries. * Rice flour noodles: Aka Mai fun (like
angel hair pasta). Good for stir-frying. * Chow fun: lg noodles; toss
with vegetables and meat. Dried noodles: Aka Rice sticks. Dont boil
before using. Thin- soak in warm water to soften; thick- cover with
boiling water, let stand to soften. In hot oil these are the noodles
that will puff up. Wheat Noodles: Fresh-- Cantonese style, aka
regular mein or lo mein noodles (will say so on pkg), can be thick or
thin. Cook to taste, 4 mins or so in boiling water to soften. Do not
cook Chinese noodles al dente; they must be soft. Typed by Sherilyn
Schamber
Source from luhu.jp
Buckwheat Seed: Its a fruit, not a grain. Planted around the world.
Triangular hard hull. Fresh seeds can be sprouted; ready-to-eat in
about 5 days.
Kasha: Hulled and roasted to bring out distinctive, nutlike flavor.
Packaged four ways; whole, coarse, medium, fine.
Whole Buckwheat Groats: Hulled and unroasted. Mild-flavored. Better
than barley or rice!
Cream of Buckwheat: 100% pure groats milled to the size of sesame
seeds. Look like corn grits and other "cream of..." cereals, but
taste better.
Buckwheat Flour: Both light and whole buckwheat flour are 100%
buckwheat. Gluten-free. For fiber and flavor, each contains very
finely milled particles of buckwheat hulls (more in whole flour).
Title: ALL ABOUT CHINESE NOODLES
Categories: Pasta, Chinese, Information
Yield: 1 Good idea
MMMMM------------------------TASTE, TVFN-----------------------------
* Cellophane noodles: Aka bean thread; mung bean flower noodles. Soak
in hot water first before using, but not before frying. Do not boil.
Good in soups and stir-fries. * Rice flour noodles: Aka Mai fun (like
angel hair pasta). Good for stir-frying. * Chow fun: lg noodles; toss
with vegetables and meat. Dried noodles: Aka Rice sticks. Dont boil
before using. Thin- soak in warm water to soften; thick- cover with
boiling water, let stand to soften. In hot oil these are the noodles
that will puff up. Wheat Noodles: Fresh-- Cantonese style, aka
regular mein or lo mein noodles (will say so on pkg), can be thick or
thin. Cook to taste, 4 mins or so in boiling water to soften. Do not
cook Chinese noodles al dente; they must be soft. Typed by Sherilyn
Schamber
Source from luhu.jp