How to Cook Kasha, Toasted Buckwheat - What is the Difference Between Raw and Toasted Buckwheat скачать в хорошем качестве

How to Cook Kasha, Toasted Buckwheat - What is the Difference Between Raw and Toasted Buckwheat

What is kasha? How do you cook it? Is it gluten-free? Is kasha a grain? Kasha is toasted buckwheat and it's not wheat at all. Raw buckwheat can also be cooked and it's a little green. Toasted buckwheat is more commonly seen and has a strong nutty flavor. Cooking toasted buckwheat is just like cooking rice. You can cook kasha like a soft porridge, like a risotto, or more like a pilaf. You can also soak toasted or raw buckwheat groats in milk overnight and eat it for breakfast with dried fruits. Get extra notes below or at http://www.cookingcompaniontv.com/kasha Connect with me on Instagram:   / jennagedwardstv   Amazon Storefront (recommended recipe books and cooking equipment)*: https://www.amazon.com/shop/jennaedwards Subscribe if you like my work: https://www.youtube.com/c/cookingcomp... Also see Buckwheat Risotto:    • Buckwheat Risotto - Prüv Wellness Vegan Re...   First, we’ll cover the soft way. This gives the kasha a soft, almost porridge consistency. Use a 2-1 ratio of liquid to grain. So, 2 cups of water to 1 cup of kasha. Ingredients: 1 cup, toasted buckwheat or kasha 2 cups water, can substitute 1/4 cup with broth salt Bring water/broth to a boil and add in the kasha. Bring it back to a boil and reduce the heat to the lowest setting possible, so the ingredients only simmer. Let this sit, covered, for 10 minutes. After 10 minutes, all the water is simmered off and your kasha is done! The pilaf way: For a less mushy consistency, try 1.5 cups of water to 1 cup of kasha, using the same method as before, except cook it for only 8 minutes instead of 10. Here, the grains are more defined and less mushy. It’s sort of like risotto now. If you want the grains even MORE defined, try using just 1 cup of water to 1 cup of grain and let it simmer until the water is evaporated, which should be 6-7 minutes. I’ll be honest - I did not enjoy this. The kasha flavor is very strong and the texture was not for me. To be fair, I did not grow up eating anything like this. That’s not to say that you shouldn’t try it - it’s worth finding a way to enjoy it because it is so healthy. It's worth trying raw buckwheat groats, which is the same seed, but not toasted, cooked the same way. It's also worth trying soaking buckwheat overnight like overnight oats. Soak half a cup of buckwheat in 1 cup of milk (any kind), with 1/4 teaspoon of vanilla, honey or other sweetener to taste - overnight. In the morning, add fruit, dried or fresh, and nuts. The seeds are soft, but not mushy. A steady breakfast for controlling blood sugar and hunger throughout the day. __________________ VIDEO COURSES:* How to Cook the Best Eggs: https://www.udemy.com/course/cooktheb... How to Cook the Best Chicken: https://www.udemy.com/course/cook-the... Cooking Essentials: Equipment for New Home Chefs: https://www.udemy.com/course/kitchenf... (*affiliate links: I may receive a commission for purchases made through these links. This helps me continue making quality content.) I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks. #whatiskasha #howtocooktoastedbuckwheat #kasharecipe #cookingcompaniontv #jennaedwards