Cooking Healthy Hearty Grains
If you're anything like me you tend to get confused on whether you should rinse a certain grain or not. What exactly does rinsing do for you anyway? Not to mention trying to figure out why we need to wash the grain in the first place? Is it because it's dirty? What's the deal?
Well, with a little experimenting and searching and taking some cooking classes, I found some standard information to be true of hearty, nutritious grains. Check it out below:
For storing grains, make sure you store it in an air tight container. (see right) This may sound simplistic, but I found out the hard way how important it was when my house became riddled with those tiny pantry moths.
It took me an entire summer to get rid of them, so try not to store the grain in the container it came in like I did because I was being lazy. Lazy shortcuts only lead you to heartache later!
Grains can be stored in a pantry for up to 6 months in an airtight container and oxidation can be prevented by storing them in a freezer.
This part for me is more confusing than ever. Did you know that there are actually 3 different cooking methods for grains? On top of that you have to know which cooking method works best for which grain! Most often, the package instructions are not adequate for that grain.
With some experimentation and research I've figured out the most common cooking methods to start.
Here are the 3 different methods for cooking grains:
- absorption method
- pilaf method
- pasta method