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When
cooking whole kasha or whole buckwheat groats, it's unnecessary
to use an egg to coat the kernels.
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The
thin seed coating on whole buckwheat shields each kernel while it
cooks, keeping particles separate and fluffy. |
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Egg
white works just as well as whole egg, when cooking fine, medium or
coarse kasha. |
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On
these granulations of kasha, the thin seed coatings are cracked. Use
an egg or egg white substitute to seal each particle and keep starch
granules from sticking together. Follow package directions. |
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For
fluffy kasha and tender groats, boiling hot liquid gives the best
results. |
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Broth
- homemade, canned or from a bouillon cube or powder - adds more flavor
than water. |
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Cooking
times vary for fine, medium, coarse or whole kasha. |
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Follow
times on package, keep heat low, and don't lift the lid to peek! |
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Buckwheat
flour is baker's delight. |
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Make
tender pastry crusts and rolled cookies. If you rework dough, it won't
be tough - because it's gluten-free. For the same reason, pair buckwheat
flour with wheat flour in cakes, muffins and yeast breads. Without
some gluten for support, these might collapse. |
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