| |
The
Birkett Mills
163 Main Street
Penn Yan, NY 14527
315-536-3311
|
|
|
| |
|
|
| |
|
|
| |
Cooking
Hints
|
|
| |
|
|
| |
|
|
|
When
cooking whole kasha or whole buckwheat groats, it's unnecessary
to use an egg to coat the kernels.
The
thin seed coating on whole buckwheat shields each kernel while
it cooks, keeping particles separate and fluffy.
Egg white works just as well as whole
egg, when cooking fine, medium or coarse kasha.
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.
For fluffy kasha and tender groats,
boiling hot liquid gives the best results.
Broth - homemade, canned or from a bouillon
cube or powder - adds more flavor than water.
Cooking times vary for fine, medium,
coarse or whole kasha.
Follow times on package, keep heat low,
and don't lift the lid to peek!
Buckwheat flour is baker's delight.
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. |
|
|
|
|
|
|
|
|
