Stan Horwitz said...

> In article >,
> "<RJ>" > wrote:
>
>> Kasha was a regular meal when I was young.
>>
>> Toast slightly in a pan, then cook like rice.
>> Add scorched butter before serving.
>>
>> Yet, most recipes I find include;
>> " coat groats with egg-white, then pan-toast"
>>
>> What does the egg-white do ? ( seems it wouuld just scorch )
>> Any speculation ?
>
> I toast the kernels in a hot pan (no oil) in one whole egg. Its the
> recipe on the back of the box. The egg coats the kernels and helps keep
> them separated. Try it yourself and find out.


Confused about kasha vs kashi, I did some fast homework...

http://www.fatfree.com/archive/2000/nov/msg00018.html

Practically ancient information.

I'm so ashamed!

I understand now, some 9 years later.

Andy