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3
votes
1answer
50 views

What is the difference between Seed, Grain, Nut, Kernel, Pit, Bean?

What is the difference between Seed, Grain, Nut, Kernel, Pit, Bean? Seed (as in apple) Grain (as in wheat), fruit Nut (as in almond) Kernel (as in corn) Pit (as in olive) Bean (as in fava/broad ...
5
votes
1answer
56 views

Is it possible to use Coffee Mill for other grain?

I'm in Argentina here I cannot fing buckwheat flour so I bought instead buckwheat grain and I want to mill it to get flour.... but I don't arrive to find a tradicional Mill (at a cheap price) I want ...
8
votes
4answers
216 views

What hot cereals can I cook by just adding hot water?

I eat instant oatmeal at my office desk every morning. I think I can also get instant grits and maybe cream of wheat or something, but what other hot cereals can I make by just adding boiling water? I ...
4
votes
1answer
428 views

Why do some quinoa seeds sink and some float?

I was boiling quinoa the other day and I noticed that, when I dumped them in a pot of water, a minority of seeds (maybe 10%) floated and the rest sank. Why do some stay afloat?
12
votes
2answers
2k views

What is the meaning of the term whole grain?

Often I have read that whole grains are healthy. So, what is a whole grain and what is a non-whole grain? The Pasta I have says "Durum wheat" as the ingredient. What should I understand by that?
1
vote
2answers
279 views

Will mustard seeds soften in a sauce?

do mustard seeds melt into a dish if they are an ingredient in making a sauce? if not, would they be strained out after a specific lenght of time? Do they get softened in liquids? I wanted a sauce ...
6
votes
2answers
278 views

Quick pressure release vs natural pressure release

I have read recipies that suggest letting the pressure naturally release when cooking grains in a pressure cooker. I've always just released the pressure quickly through the pressure relief valve. ...
2
votes
5answers
81 views

How to add savor to a squash and grain mix?

My friend and I have been making a sort of health mash for the past few weeks in large batches. The ingredients are something like: 1 sweet potato 1 butternut or acorn squash 1/2 cup dry quinoa 1/2 ...
0
votes
1answer
121 views

Soaking millet before making ogi

I have a recipe for making Ogi - soured mixed millet, that calls for soaking whole millet grains, then blending them, then souring them with whey for three days. I'm wondering why is there the first ...
5
votes
2answers
440 views

What grains are gluten free?

I know wheat is the common problem when avoiding gluten, but what about other grains, like barley, rye, or oats?
2
votes
1answer
322 views

Are Farro (Triticum dicoccum) and Spelta (Triticum spelta) interchangeable?

I can't find Farro (Triticum dicoccum) where I live and Spelta (Triticum spelta) is relatively common. How interchangeable are they? What should I expect if I make a Farro dish using Spelta?
2
votes
1answer
837 views

How to separate milk kefir grains?

How many kefir grains will make a quart size of kefir? I think I have too many grains in one batch. I also am still a novice, been at this five months. I enjoy making it, and have many grains. Some ...
6
votes
3answers
3k views

How to sprout quinoa (and other grains) safely

I've recently begun sprouting my own grains but I've found (no matter the method I use) that they tend to be too...crunchy? My boyfriend described my last batch of black quinoa tasting like it had ...
3
votes
1answer
26k views

What rice should I use when a recipe asks for “short grain rice”?

If a recipe says "short grain rice", which would be the correct rice to use?
12
votes
2answers
870 views

How can I make whole grains stick to the top of bread?

I want to bake bread or bagels that have whole grains like poppy seeds, cumin, caraway, etc. stuck to the top. I have tried just pressing them to the top but they fall off during or shortly after ...
4
votes
1answer
1k views

Why didn't my 100% whole wheat bread proof?

After enjoying many of the recipes out of The Bread Baker's Apprentice I moved on to Peter Reinhart's Whole Grain Breads to learn about how to make hearth-style 100% whole grain bread. Unfortunately ...
6
votes
2answers
38k views

What is the basic technique for cooking amaranth?

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. ...
3
votes
2answers
7k views

What is the difference between cracked wheat and wheatgerm?

What is the difference between cracked wheat and wheatgerm? I have used both items in completely different contexts - cracked wheat in salad and wheatgerm in muesli - but would like to know what the ...