This week I decided to experiment with quinoa. I actually
used this as a component of my challenge recipe that was due earlier in the
week. I had never really cooked with quinoa before so I thought I would try out
one of the recipes in Bittman. This one was pretty easy and only required a few
ingredients.
The recipe specifies to let the grains pop before adding the
liquid but they were getting pretty toasty before I saw any of them pop and I didn’t
want to burn them so I added the liquid sooner. It took a lot longer to cook
than it should have… this may have been a result of my failure to let the
grains pop first or my sad excuse for a lid (a cookie sheet on top).
In the end, the quinoa tasted good but it wasn’t fabulous. I
used stock as my liquid and the flavor ended up being almost too powerful. I
think I would stick to a 1:1 ratio of water to stock next time just to tone it
down a bit. Also, the quinoa grains didn’t cook evenly, some of them were hard
and some of them were mush. This may have been a result of the toasting them in
the pan? I don’t know…
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