Questions tagged [grains]

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How whole grain are whole grain rolled oats?

How whole grain are whole grain rolled oats? It would seem some of the grain would be lost in the steamrolling process.
Geremia's user avatar
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1 vote
1 answer
136 views

Are there any other millets similar to little millet in taste?

I have seen several types of millets in few ethnic stores in Texas. Few of the names are Proso Millet, Barnyard Millet, Kodo Millet, Pearl Millet, Finger Millet, Little Millet. I tried Little Millet ...
erase.ego's user avatar
6 votes
2 answers
608 views

What is the difference between whole grain wheat and whole wheat?

I am somewhat confused on the concept of whole grain wheat vs whole wheat. The product in question is "Triscuit" biscuits. The manufacturer does not know so I thought I would put it online. ...
Sedumjoy's user avatar
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0 votes
1 answer
70 views

Add salt or not to soaking Wheat? (for wheat porridge)

I just discovered using a rice cooker with a delay function! So I have started adding Cracked Wheat (not the parboiled Bulghur, but simply Cracked Wheat Berries) and water into the rice cooker where ...
Jacob B's user avatar
0 votes
1 answer
111 views

What is the difference between durum whole wheat flour and hard amber durum wheat?

The Meijer brand package description is "whole wheat pasta" and the ingredients are "hard amber durum wheat". The Kroger brand pasta package description is "100% whole wheat ...
Sedumjoy's user avatar
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8 votes
6 answers
1k views

Replacement for Pearl Barley in cottage Pie

I am making a cottage pie (mince with mashed potatoes on top) recipe that requires 100g of pearl barley, and 600ml of stock. Right now, I can't get either pearl barley or husked barley. The first ...
WendyG's user avatar
  • 597
2 votes
2 answers
168 views

Season fried rice with soy and teryiaki sauce the first time you cook it?

I'm about to put some rice in the pressure cooker, then I will put in the fridge over night then fry in a wok and season with soy and teryiaki sauce. I'm wondering how would it be different if I put ...
BVernon's user avatar
  • 611
9 votes
2 answers
2k views

Identifying bulgur from cracked wheat

In an excess of zeal to remain tidy (or to get tidy, rather), I discarded the bag and can no longer recall whether it was bulgur (bulgar, bulghur, ..) or cracked wheat. Cracked wheat is "raw&...
Sam7919's user avatar
  • 695
0 votes
1 answer
1k views

Can uncooked rice be stored in the freezer or refrigerator?

I just bought some Carolina Plantation Gold rice in a sack. It says to store it in the freezer or the refrigerator. Can this be right?
Betsy M.'s user avatar
1 vote
1 answer
527 views

Lentils and barley used together

In Polish Sausage Lentil soup, can I use some barley to replace some lentils - can I mix the two? Same question only opposite - in Turkey, Tomato, Barley soup, can I also use some lentils?
Deborah Jones's user avatar
0 votes
3 answers
218 views

Which non-rice grains cook up most like sticky rice?

I enjoy sticky or sushi rice but have pretty much stopped eating rice (including wild rice) because of concerns with arsenic. Which grain, when cooked, tend to be the most "sticky" like ...
Beginning baker's user avatar
1 vote
1 answer
127 views

What will happen if I put cut vegetables or roasted peanuts in a Salzburger grain mill or a mock mill?

I am trying to use a grain mill for peanut butter, and also pureeing vegetables. Can this work?
Makjb lh's user avatar
  • 111
6 votes
1 answer
152 views

"Lime water" technique -- why use an excess of cal?

At https://www.catsfork.com/CatsKitchen/lime-water I see a technique from a cookbook called Nourishing Traditions for soaking cornmeal in 'lime water', created from pickling lime (calcium hydroxide, ...
Bosh's user avatar
  • 163
4 votes
1 answer
631 views

Is it safe to eat raw, soaked grains and seeds such as buckwheat?

I was wondering about the safety of frequently eating grains or seeds that have been soaked overnight, but not cooked. I'm thinking about buckwheat, barley, spelt, rye... Soaking in water with a bit ...
Clipper's user avatar
  • 41
2 votes
0 answers
114 views

Millet (wild yeast/sourdough) fermentation decreasing thickness of the slurry

In order to reproduce a traditional Turkish drink recipe for Boza. Which has a thick consistency, low alcohol content (around 1%), and a slightly acidic sweet flavor. I'm repeating this two step ...
zetaprime's user avatar
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2 votes
3 answers
99 views

Sprouting and Sowing seeds

What is the distinction between seeds/grains for sprouting and other edible uses and seeds/grains for sowing/planting?
John H's user avatar
  • 33
3 votes
3 answers
593 views

How to cook Mixed grains all together in one pot

I purchased a bag of organic mixed grains with 7 different types together and any directions, which there does not seem to be any, is in Chinese so I have no idea how to cook this. this package ...
Christine Ranier's user avatar
3 votes
1 answer
337 views

Something came out of oats. What's this?

These came out of a rolled oats product. Are these some part of oats and safe to eat?
Young's user avatar
  • 41
2 votes
1 answer
328 views

Can i rescue my kefir grains?

I had a lovely big kefir grain, been making kefir everyday for years. Today I accidentally put it in the blender with the milk and fruit. I managed to sieve out a few tiny bits of grain which I've put ...
Michele's user avatar
  • 21
2 votes
4 answers
753 views

How to cook perfect long grain rice? [closed]

Every time I make rice it comes out mushy and clumps together. How can I get rice to cook properly and be fluffy with grain separation and everything?
Iqra Amanat's user avatar
3 votes
0 answers
570 views

Granola from oat groats

I would like to make granola using a completely whole grain- the oat groat. How can I make granola from oat groats? Should I half-cook them and then put them in the oven?
Leila's user avatar
  • 31
2 votes
3 answers
3k views

Is it possible to cook millets without having to grind it into a powder?

Am considering Ragi as a substitute to rice to avoid the spike in blood sugar each time I eat rice. Purchased 1kg of Ragi seeds and found that every single recipe makes use of Ragi flour. Even friends ...
John David's user avatar
7 votes
1 answer
8k views

Is barley the same as bulgur?

Some sources seem to suggest that they are not, some suggest that they are but they are treated/processed differently. I want to know if they are fundamentally the same grain, because they are very ...
turnip's user avatar
  • 293
1 vote
1 answer
239 views

Do grains sold as animal feed meet the safety standards for human food?

I don't know if the safety standards for human and animal food crops are different or equivalent. Also, if they are different, by what magnitude do the limits for toxins and the like differ? As for ...
Gimli's user avatar
  • 143
-3 votes
1 answer
2k views

What is milk classified as once you pour it on cereal?

I recently came across an image posing the question of whether milk would be properly classified as a beverage, broth, or sauce once it's poured on a bowl of cereal. I'm not sure if it's any of those ...
nick012000's user avatar
  • 1,028
5 votes
2 answers
9k views

How can I grind teff? (without a grain mill)

One of the international groceries near me stopped selling smaller (~2lb / 1kg) bags of teff flour**. All that that they have now is 25lb bags. All of the other ones that I frequent are latin or ...
Joe's user avatar
  • 80k
1 vote
0 answers
154 views

How long to soak white buckwheat?

I like to soak white buckwheat and do some raw recipes from it. It is said that the optimal time for soaking is 1.5 days. I'm not changing the water because of rutin preservation. What is the maximum ...
xralf's user avatar
  • 61
0 votes
2 answers
2k views

Where to get active Milk kefir grains

I am from Austin, Texas. I am looking for milk kefir grains to make fresh kefir at my home. But I couldn't find kefir grains in Whole Foods. I don't know how to reach to individuals who can share. Any ...
vigneshwer sundaram's user avatar
0 votes
2 answers
192 views

When cooking grains with vegetables, should I cook them together or separately

For example, if I would like to make quinoa with mixed vegetables, should I: (a) Cook the vegetables, add the quinoa and stock, and simmer; or (b) Cook the quinoa in one pan, cook the vegetables in ...
YinWai Tse's user avatar
4 votes
3 answers
2k views

What is French couscous?

In the US some supermarkets carry several varieties of couscous in their bulk sections, one of which is labeled French couscous. How does it differ from the other varieties of bulk grains called ...
papin's user avatar
  • 12.1k
3 votes
2 answers
883 views

What is the typical shelf life of grains and seeds?

I would like to make a large amount of multi-grain porridge mixture in one batch, to store and use small amounts of when I need it. The recipe says that the fattier seeds will go rancid if kept for ...
canardgras's user avatar
  • 2,414
1 vote
1 answer
2k views

My milk kefir molded.. What should I do

I put my dehydrated kefir grains in one cup fresh whole milk and after 24 hours I change the milk and rainse the grains. But after three days they become molded. Befor this I put my kefir grains in ...
Anse danesh's user avatar
0 votes
1 answer
681 views

Is millet similar to lentils?

I have not seen millet for sale in local supermarkets (Massachusetts). What does it taste like? Does it taste similar to a lentil?
Drisheen Colcannon's user avatar
3 votes
3 answers
2k views

What to do with left over rejuvelac grains

I have been making rejuvelac from wheat berries in order to make vegan cheese. After I am through with the rejuvelac, I have been throwing away the wheat berries. I tried to find something else I ...
J126's user avatar
  • 357
0 votes
2 answers
3k views

How to eat raw brown rice, yellow peas, black beans [duplicate]

The USDA nutrition data says these foods have much better nutrition raw than cooked. Can I make them safe to eat without cooking? Expand them and soften with water so they don't grow after being ...
user193661's user avatar
1 vote
1 answer
529 views

Cooking farro in a rice steamer

Can farro be cooked using a rice steamer? Would it need to be soaked in water for a period of time first?
CookieQueen's user avatar
7 votes
3 answers
5k views

Is there a way to properly steel-cut oats yourself?

I'm fond of porridge for breakfast. This used to have something of a weirdo reputation here in Germany, but actually seems to be taking off in popularity recently. Trouble is, everything I was able ...
leftaroundabout's user avatar
0 votes
0 answers
148 views

Boiling wheat vs barley

I love both barley (which I eat savory) and wheat (which I eat as sweet power snack). While the two grains look and ultimately feel and taste alike, the cooking processes are quite different. I ...
amphibient's user avatar
  • 2,869
1 vote
2 answers
332 views

How to make store bought whole multi grain bread softer?

I normally don't like sandwiches in the first place, but if I eat sandwiches, I find sandwiches made with white bread to be more appetizing, since the bread is soft and smooth When I tried whole ...
scio me nescire's user avatar
2 votes
3 answers
3k views

Is cereal supposed to be cooked?

I saw many people eat cereal by pouring in milk. I don't have milk. Is boiling or microwaving cereal in water a good idea? Or should I cool drinking water to melt the cereal without any heating?
Tim's user avatar
  • 1,869
3 votes
1 answer
1k views

hominy grits versus masa harina

Masa harina is the corn flour used by Latin Americans to make corn tortillas. If you live in the west or southwest US it's available in regular grocery stores. Maseca is a brand that's widely ...
lumpynose's user avatar
  • 153
5 votes
1 answer
28k 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 bean)...
Premraj's user avatar
  • 153
5 votes
1 answer
167 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 ...
Christophe Debove's user avatar
8 votes
4 answers
5k 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 ...
Shane's user avatar
  • 183
6 votes
1 answer
3k 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?
amphibient's user avatar
  • 2,869
13 votes
2 answers
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?
Aquarius_Girl's user avatar
2 votes
2 answers
4k 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 ...
laura's user avatar
  • 21
6 votes
2 answers
999 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. ...
Mike Grace's user avatar
2 votes
5 answers
140 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 ...
andyras's user avatar
  • 123
1 vote
1 answer
338 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 ...
ryskajakub's user avatar