Grain Info And Cooking Chart 3-2 Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
1 C.: dry,
Directions:
Type of Grain: Whole Buckwheat Groats
Amount of Liquid: 2 C.
Cooking Method: Use 10-inch skillet. Mix grain with lightly
beaten egg. Toast in skillet for 3 minutes
to coat the grain with egg and to seal and
separate the grain. Add boiling salted
water or stock plus 1 tsp butter. It will
splutter up. Cover, lower heat and simmer.
:Cooking and 10-12 minutes Standing Time:
Let stand 5 minutes.
Approx Yield: 4 C.
Comments: Whole unroasted buckwheat is paler in color
than kasha, almost an off-white. It also
has a more delicate flavor than the roasted
buckwheat.
Type of Grain: Creamy Kernel Buckwheat Grits
1/2 C. dry
Amount of Liquid: 3 C. (1 C. milk, 2 C. water)
Cooking Method: To a 3-qt saucepan, add milk, water, salt
to taste, plus a small piece of butter.
Bring to a boil gradually, add grain,
stirring constantly. Lower heat to medium
low and cook, uncovered, stirring
occasionally towards end of cooking.
:Cooking and 10-12 minutes Standing Time:
Approx Yield: 2 1/3 C.
Comments: A bit coarser in texture but similar to
Cream of Wheat, with its own flavor.
Type of Grain: Roasted Kasha
1 C. dry
Amount of Liquid: 2 C.
Cooking Method: To a 3-qt saucepan, add milk, water, salt
to taste, plus a small piece of butter.
Bring to a boil gradually, add grain,
stirring constantly. Lower heat to medium
low and cook, uncovered, stirring
occasionally towards end of cooking.
:Cooking and 10 - 20 minutes - whole Standing Time: 10 - 15
minutes - coarse
8 - 10 minutes - medium
5 - 6 minutes - fine
Let stand 5 minutes.
Approx Yield: 4 C.
Comments: Kasha has a nutty, fragrant, assertive and
slightly grassy flavor. Perfect for people
with wheat allergies and its gluten-free.
The choice of granulation depends on the
final dish.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
Submitted By DIANE LAZARUS On 03-16-95
Source from luhu.jp
Amount of Liquid: 2 C.
Cooking Method: Use 10-inch skillet. Mix grain with lightly
beaten egg. Toast in skillet for 3 minutes
to coat the grain with egg and to seal and
separate the grain. Add boiling salted
water or stock plus 1 tsp butter. It will
splutter up. Cover, lower heat and simmer.
:Cooking and 10-12 minutes Standing Time:
Let stand 5 minutes.
Approx Yield: 4 C.
Comments: Whole unroasted buckwheat is paler in color
than kasha, almost an off-white. It also
has a more delicate flavor than the roasted
buckwheat.
Type of Grain: Creamy Kernel Buckwheat Grits
1/2 C. dry
Amount of Liquid: 3 C. (1 C. milk, 2 C. water)
Cooking Method: To a 3-qt saucepan, add milk, water, salt
to taste, plus a small piece of butter.
Bring to a boil gradually, add grain,
stirring constantly. Lower heat to medium
low and cook, uncovered, stirring
occasionally towards end of cooking.
:Cooking and 10-12 minutes Standing Time:
Approx Yield: 2 1/3 C.
Comments: A bit coarser in texture but similar to
Cream of Wheat, with its own flavor.
Type of Grain: Roasted Kasha
1 C. dry
Amount of Liquid: 2 C.
Cooking Method: To a 3-qt saucepan, add milk, water, salt
to taste, plus a small piece of butter.
Bring to a boil gradually, add grain,
stirring constantly. Lower heat to medium
low and cook, uncovered, stirring
occasionally towards end of cooking.
:Cooking and 10 - 20 minutes - whole Standing Time: 10 - 15
minutes - coarse
8 - 10 minutes - medium
5 - 6 minutes - fine
Let stand 5 minutes.
Approx Yield: 4 C.
Comments: Kasha has a nutty, fragrant, assertive and
slightly grassy flavor. Perfect for people
with wheat allergies and its gluten-free.
The choice of granulation depends on the
final dish.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
Submitted By DIANE LAZARUS On 03-16-95
Source from luhu.jp
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