I wanted to cook some amaranth grains. The back of the package said to cook 1 part amaranth and 3 parts water until soft, then let them soak for another 30 minutes. I ended up with amaranth soup.
Let's say that I want a very basic preparation of amaranth. What is the correct way to cook it?
- what is a good ratio of amaranth to water?
- should I cook it with the lid on or without (don't laugh, I have found often enough that it affects both the water ratio and cooking time)?
- should I salt before or after cooking, and why?
- should I add fat before or after cooking, and why?
- is there a better way to recognize that it is done that "it is soft"?
- should I soak before cooking, after cooking, or not at all?
- is there something important about cooking amaranth I forgot to mention in the list?
I don't want a specific recipe, just a basic preparation which can be later extended to fit different recipes (savory or sweet). If you have specific recommendations for doing X, I'd love to hear why doing X is better than doing Y.