Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [grains]

58 questions
2
votes
4 answers

How to cook perfect long grain rice?

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
  • 751
  • 3
  • 13
  • 19
2
votes
3 answers

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 in India say they are unaware of recipes that…
John David
  • 231
  • 2
  • 8
2
votes
3 answers

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
  • 1,849
  • 8
  • 33
  • 42
2
votes
2 answers

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 that reminded me of a sweet and sour sauce from a…
laura
  • 21
  • 1
  • 3
2
votes
5 answers

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 cup dry lentil 1/2 cup dry Job's Tears 1/2 cup dry…
andyras
  • 123
  • 5
2
votes
1 answer

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?
Juliano
  • 289
  • 2
  • 7
2
votes
2 answers

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 it in now in the pressure cooker. Never seen…
BVernon
  • 611
  • 5
  • 12
2
votes
0 answers

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 recipe in batches. First batch is with the starter,…
zetaprime
  • 4,286
  • 13
  • 37
2
votes
3 answers

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
  • 33
  • 3
1
vote
1 answer

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 laws, this is for Germany/Europe
Gimli
  • 143
  • 5
1
vote
0 answers

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 time it is eatable yet and why? Now it's two days…
xralf
  • 61
  • 1
  • 4
1
vote
1 answer

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 near spoild milk and its color turned out with a…
Anse danesh
  • 111
  • 4
1
vote
1 answer

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
  • 11
  • 2
1
vote
2 answers

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 grain bread instead, the bread is highly textured and…
ton.yeung
  • 185
  • 1
  • 2
  • 8
1
vote
1 answer

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 soaking, is it for reducing phytate content, that…
ryskajakub
  • 333
  • 2
  • 9
1 2
3
4