"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 09-16-2008, 01:58 AM   #11
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by dave the baker View Post
Just had my first exsperience with Quinoa (pronounced, I'm told, keen-wah) I prepared it according to the directions I received - one part grain, 2 parts water. Rinse the grain first (some of it fell through my strainer). Bring it to a boil, then simmer covered 10 - 15 minutes until all the water is absorbed. WE ARE NOT IMPRESSED. DW took one look and said it was mine to eat. Did I do something wrong? I used it in place of rice for a stir fry.
I would not be impressed with any grain cooked plain. Imho they all need (to quote my mom) "doctoring up."

Saute some onions, celery, carrots, garlic. Stir in the quinoa. Add Corn stock or chicken stock or something else that's tasty. Let that get absorbed. NOW give it a try!!!!!
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 09-16-2008, 11:05 AM   #12
Sous Chef
 
Join Date: Sep 2008
Location: southern california
Posts: 765
Even the "reduced sodium" types can contain up to and over 40% of daily limits in just 2 tablespoons! I'm fixing some quinoa today with a good chicken broth (and just a pinch of sea salt) and leaving it in the fridge overnight. Let y'all know how it turns out.
__________________

__________________
dave the baker is offline   Reply With Quote
Old 09-16-2008, 12:16 PM   #13
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
If I am reduced to using canned stocks, I always taste them first before adding any additional salt. Most are way too salty for me. However, I habitually keep homemade chicken stock in the freezer at all times. I think my Jewish Grandmother would come back and slap me if I didn't!
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 09-16-2008, 12:25 PM   #14
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Try it with shrimp stock....It's good!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 09-16-2008, 01:06 PM   #15
Senior Cook
 
Join Date: Sep 2004
Posts: 262
I was not happy with it either the first 2 times I cooked it.

Then I read the directions on the package and it said to SIMMER not
COVER AND SIMMER. Since I started cooking it with the cover off, except for the last few minutes, it turns out much better. Not all mushy and sticking together in a lump. Much fluffier and a little bit of firmness. Al dente.
__________________
Lizannd is offline   Reply With Quote
Old 09-16-2008, 05:17 PM   #16
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
If you're trying to reduce your sodium intake that sucks because foods like quinoa, farro, cous cous, etc. need to be pretty heavily seasoned or else it doesn't taste that great. It's pretty much a trade off: you can make it healthier for you by adding less salt, but you're going to have to sacrifice flavor. Things like herbs, mire poix, etc. will add some flavor, but without the right amout of salt you still won't get the full effect.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 09-16-2008, 05:37 PM   #17
Sous Chef
 
Join Date: Sep 2008
Location: southern california
Posts: 765
Lizannd - Thanks for the lid reminder.
Chef June - Oy vey! The broth I use is what I save in the freezer from Costco's canned Chicken Breast - best flavor I've found to date.

The most affectionate creature in the world is a wet dog. - Ambrose Bierce
__________________
dave the baker is offline   Reply With Quote
Old 09-16-2008, 07:13 PM   #18
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
I always dry roast them first and lightly brown them (being careful not to burn!) before boil them. It gives a nice flavour.
__________________

__________________
urmaniac13 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:19 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.