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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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I purchased a bag of wholewheat berries by mistake. Either I picked up
the wrong bag (think I was grabbing wheat germ) or I got the two mixed up in my mind. I bought the bag planning to use it when I make granola. The berries are hard, and I figure if I put them in my granola which I bake they will even become harder. Are berries the actual grain, and I could cook them like cereal, and once they are softened I could put them in the granola without them getting hard again. Is there another use, other than just adding them to something like meat loaf or other cassaroles. Thanks Tom |
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Julia Altshuler wrote:
> > > You can cook the wheat berries like rice, but they take even longer to > absorb the water. I've never tried them in a pressure cooker, but I > think the method would work well. > > I've just consulted Laurel's Kitchen. It says 3 cups of water for 2 cup > of wheat berries. Bring to a boil, then lower to a simmer for 2 hours. > Yield 2 2/3 cups. I believe the last time I cooked them, it was for 3 hours. It really takes a lot of time to make them tender, though once cooked they can be quite nice. Good in salad. |
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I soak them for two days, changing the water twice a day,
then cook them for about 90 minutes. I keep a tea kettle near-boiling to add water as the absorb it. I am at sea level. I do not own a pressure cooker, if I did I'd probably consider using it in this case. Steve |
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wrote:
> I purchased a bag of wholewheat berries by mistake. Either I picked up > the wrong bag (think I was grabbing wheat germ) or I got the two mixed > up in my mind. I bought the bag planning to use it when I make > granola. The berries are hard, and I figure if I put them in my > granola which I bake they will even become harder. Are berries the > actual grain, and I could cook them like cereal, and once they are > softened I could put them in the granola without them getting hard > again. Is there another use, other than just adding them to something > like meat loaf or other cassaroles. I pressure-cook them. 1 cup wheatberries, 3 cups water, 35-45 minutes. One of my dishes on the rfc website is my wheatberry salad: http://www.recfoodcooking.com/sigs/S...y%20Salad.html Serene -- "I am an agnostic only to the extent that I am agnostic about fairies at the bottom of the garden." -- Richard Dawkins |
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Serene wrote:
>> I purchased a bag of wholewheat berries by mistake. Either I picked up >> the wrong bag (think I was grabbing wheat germ) or I got the two mixed >> up in my mind. I bought the bag planning to use it when I make >> granola. The berries are hard, and I figure if I put them in my >> granola which I bake they will even become harder. Are berries the >> actual grain, and I could cook them like cereal, and once they are >> softened I could put them in the granola without them getting hard >> again. Is there another use, other than just adding them to something >> like meat loaf or other cassaroles. > > I pressure-cook them. 1 cup wheatberries, 3 cups water, 35-45 minutes. One > of my dishes on the rfc website is my wheatberry salad: > > http://www.recfoodcooking.com/sigs/S...y%20Salad.html I like wheatberries. The trick is to cook them so that they're plump and tender but not exploded. I think cooking them for a long time at a temperature below boiling is the most foolproof method. One thing nobody's mentioned is that the water you use to cook the wheat berries takes on a nice flavor. After I've cooked the wheat berries I like to add a little sugar to it and use it like barley water. Bob |
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