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1
vote
2answers
99 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
157 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
4answers
66 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
53 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 ...
3
votes
2answers
275 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
236 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
510 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
2k 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
12k 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?
11
votes
2answers
681 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
987 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
30k 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
5k 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 ...