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Questions tagged [grains]

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5
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2answers
2k 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 ...
2
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2answers
62 views

Sprouting and Sowing seeds

What is the distinction between seeds/grains for sprouting and other edible uses and seeds/grains for sowing/planting?
3
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3answers
104 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 ...
3
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3answers
3k 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 ...
3
votes
3answers
903 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 ...
3
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1answer
322 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?
5
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1answer
142k 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?
1
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1answer
72 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 ...
2
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4answers
239 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?
3
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0answers
165 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?
1
vote
1answer
70 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 ...
1
vote
1answer
204 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 ...
7
votes
1answer
4k 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 ...
-3
votes
1answer
685 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 ...
1
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0answers
215 views

Can I heat-treat wheat bran or flour at home?

For instance, I can only buy unprocessed wheat bran near me, and it has a warning on it that says "not ready to eat, must be thoroughly cooked." I'd like to be able to toast it or something to be able ...
4
votes
3answers
1k 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 ...
1
vote
0answers
62 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 ...
0
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2answers
895 views

Where to get active Milk kefir grains

I am from Austin,Tx.I am looking for Milk kefir grains to make fresh kefir at my home.But I coudln't find Kefir grains in whole foods.I dont know how to reach to individuals who can share.Any advice??
0
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2answers
100 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 ...
3
votes
2answers
574 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 ...
1
vote
1answer
888 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 ...
0
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1answer
353 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?
0
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2answers
2k 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 ...
1
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1answer
426 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?
4
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2answers
1k 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 ...
1
vote
1answer
318 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 ...
0
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0answers
73 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 ...
1
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2answers
160 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 ...
3
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1answer
656 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 ...
2
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3answers
2k 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?
5
votes
1answer
18k 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)...
5
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1answer
104 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
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4answers
4k 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 ...
6
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1answer
2k 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?
2
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5answers
123 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 ...
6
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2answers
10k 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?
13
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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?
2
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2answers
2k 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
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2answers
787 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. ...
7
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2answers
64k 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. ...
2
votes
1answer
547 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?
3
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1answer
3k 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
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3answers
4k 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 ...
4
votes
2answers
15k 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 ...
12
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2answers
2k 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 ...