Kasha question
 

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

Kasha question
 

On Thu, 24 Nov 2005 05:04:44 +0000 (UTC),
(Steve Pope) connected the dots and wrote:

~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

yes.

Kasha question
 

On Thu, 24 Nov 2005 05:04:44 +0000 (UTC), (Steve Pope)
wrote:

>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

Mom made kasha all the time.

Rinse the kasha
add to 2X maybe 2-1/2X boiling water.
Cover, cook like rice. ( about 20 - 25 min )
meanwhile, brown more butter than you think you'll need.
Mx it into the finished kasha.
enjoy !

<rj>

Kasha question
 

<RJ> wrote:
> On Thu, 24 Nov 2005 05:04:44 +0000 (UTC), (Steve Pope)
> wrote:
>
> >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
>
> Mom made kasha all the time.
>
> Rinse the kasha
> add to 2X maybe 2-1/2X boiling water.
> Cover, cook like rice. ( about 20 - 25 min )
> meanwhile, brown more butter than you think you'll need.
> Mx it into the finished kasha.
> enjoy !
>
> <rj>

Ahahahahahahahahahahahahahahahahahahahahahahahahah ahahahahaha. . . .


Sheldon

Kasha question
 

In article >,
(Steve Pope) wrote:

> 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.

Of course you should test a batch. You already bought that toasted kasha
so why not test it? Use 1.5x the volume of liquid and if it needs more
moisture, you can always add in some additional liquid.

Please write back to explain how your test batch turned out.

Kasha question
 

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.
----------------------------------------------------------
"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

Kasha question
 

Stan Horwitz > wrote:

> Of course you should test a batch. You already bought that
> toasted kasha so why not test it? Use 1.5x the volume of
> liquid and if it needs more moisture, you can always add in
> some additional liquid.

> Please write back to explain how your test batch turned out.


Okay, I rinsed them, blotted them (somewhat) dry, fried them
lightly in hazelnut oil, and then cooked them in 2x the volume
of water.

Came out fine, tasty, but the kasha kernels were not as integral
as is ideal -- presumably because I left out the eggwhite step.
But it wasn't a total mush either. Good flavor, acceptable
texture.

Steve

Kasha question
 

Steve Pope > wrote:

>Stan Horwitz > wrote:

>> Please write back to explain how your test batch turned out.

>Okay, I rinsed them, blotted them (somewhat) dry, fried them
>lightly in hazelnut oil, and then cooked them in 2x the volume
>of water.

>Came out fine

As a followup, although the test batch came out fine,
I screwed up the real batch by not cooking it gently enough.
Turned mushy (still tasted fine).

Well, at least I learned something about kasha.

S.