Some General Advice About Grains Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
What Kind of Pot to Use,
Directions:
Non-stick a cleanup blessing. Make sure it has a tight lid so no
steam (or very little) can escape. How deep? How wide? A deep pan is
best to keep the grains covered with liquid/ A wide-bottomed pan
cooks faster, but needs to be checked more frequently to see if you
have the proper amount of water.
Cooking the Grain
Over medium-high heat. bring the liquid to a full rolling boil before
adding the grain. Add the grain and bring it to a boil again, then
cover, reduce the heat to simmer or use a flame tamer, particularly
for electric stoves that dont adjust from high to low immediately.
When Is It Done
Its done when the grain reaches your personal preference. Some
prefer a very soft grain, while others favor a more chewy bite.
However, all the liquid should be absorbed.
When cooking, dont stir. Grains bruise easily and tend to get sticky.
Dont peek while they cook. Steam will escape each time the lid is
lifted.
If the grain is not to your taste after the liquid has been absorbed,
add some boiling water and continue to simmer. Bite-test a grain to
see if it is done. The underside of a tight pot lid collects
moisture, so after cooking, slip a piece of paper towel between the
pot and the lid so that the accumulated moisture will be absorbed.
Let it stand for 5-10 minutes before fluffing with a fork to separate
the grains. If some water still remains on the bottom of the pot,
just drain it off.
How Much to Cook
The cooking charts in this book are based on one cup of dry grain,
which may yield more cooked grain than some recipes require. Keep any
leftover cooked grain in the freezer for future use.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
Submitted By DIANE LAZARUS On 03-19-95
Source from luhu.jp
steam (or very little) can escape. How deep? How wide? A deep pan is
best to keep the grains covered with liquid/ A wide-bottomed pan
cooks faster, but needs to be checked more frequently to see if you
have the proper amount of water.
Cooking the Grain
Over medium-high heat. bring the liquid to a full rolling boil before
adding the grain. Add the grain and bring it to a boil again, then
cover, reduce the heat to simmer or use a flame tamer, particularly
for electric stoves that dont adjust from high to low immediately.
When Is It Done
Its done when the grain reaches your personal preference. Some
prefer a very soft grain, while others favor a more chewy bite.
However, all the liquid should be absorbed.
When cooking, dont stir. Grains bruise easily and tend to get sticky.
Dont peek while they cook. Steam will escape each time the lid is
lifted.
If the grain is not to your taste after the liquid has been absorbed,
add some boiling water and continue to simmer. Bite-test a grain to
see if it is done. The underside of a tight pot lid collects
moisture, so after cooking, slip a piece of paper towel between the
pot and the lid so that the accumulated moisture will be absorbed.
Let it stand for 5-10 minutes before fluffing with a fork to separate
the grains. If some water still remains on the bottom of the pot,
just drain it off.
How Much to Cook
The cooking charts in this book are based on one cup of dry grain,
which may yield more cooked grain than some recipes require. Keep any
leftover cooked grain in the freezer for future use.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
Submitted By DIANE LAZARUS On 03-19-95
Source from luhu.jp
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