I've used the toasted one and still use the eggwhite. I don't like it
without. Steeping in egg white for about 10 minutes then frying it to "set"
the egg on the individual pieces of kasha will yield a cooked whole kernal.
Without the egg, the kasha kernal has a tendency to get mushy. I suppose
it's a matter of preference but I use it for Kasha Vernoniskas (sp?) fried
in chicken fat, onion and mixed with small pasta.
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"Steve Pope" > wrote in message
...
> Most Kasha recipes, including Fannie Farmer and Moosewood,
> say to either toast the kasha first, or coat it in eggwhite
> and sorta fry it before cooking it in 1.5x the volume of liquid.
>
> However the kasha I bought from the bin at the grocery store
> says it is "toasted" and the directions on the bin say to do nothing
> but cook it in 2x the volume of liquid.
>
> Opinions? Should I try to find untoasted kasha instead?
>
> Maybe I should run a test batch.
>
> Steve