Grain Info and Cooking Chart 12-1
Forms of Teff
Teff comes in three colors: red, brown and white. White is the most delicate and the mildest of the three. The red and brown have a richer, nuttier flavor.
Whole Grains: Makes a tasty breakfast cereal. There is no need to presoak the grains, but they should be cooked long enough to make the grains burst open. If they are not cooked long enough, the bran layer will not open and the grain will stay intact.
Teff Flour: Now being sold by Maskal Forges in health food stores and by mail order.
Teff Pasta: Maskal Forges is still experimenting with a line of pastas. There are currently three kinds: : 50% teff, 50% whole-wheat : 50% teff, 50% semolina : wheat-free: 50% teff, 50% wild rice
Type of Grain: Whole Grain Teff 1 C. dry
Amount of Liquid: 3 C.
Cooking Method: Method 1: In a 2-qt. saucepan, melt 2 tbs. butter and toast grain, stirring constantly until you smell a pleasant fragrance. Add boiling salted water. Return to boil, then cover and simmer over very low heat, stirring toward the end of cooking time.
Method 2: In a 2-qt. saucepan, bring salted water to a boil. Slowly add grains, stirring constantly. Return to boil and simmer, covered, stirring toward end of cooking time.
:Cooking and 15 minutes Standing Time:
Approx Yield: 3 C.
Comments: The grain will be very thick after cooking. When toasted, has a mellow taste and a natural sweetness, plus a crunchy texture. The untoasted has a milder flavor but the same texture.
Forms of Tritacale
Whole Grain Berries or Groats: Whole berries can also be cracked just like wheat berries to shorten the cooking time, or they can be sprouted for a more nutritious addition to breads or soups.
Triticale Flour: The gluten content is very low; best results in baking come with the addition of 50% unbleached white or whole-
wheat flour.
Type of Grain: Whole Grain Triticale Berries or Groats 1 C. dry
Amount of Liquid: 3 C.
Cooking Method: Soak berries overnight in 3 C. water. Drain berries, reserving soaking water. Measure and add enough additional water to make 3 C. Do not add salt. Use a 3-qt. saucepan and bring water to a boil. Add soaked berries and return to boil. Lower heat and simmer.
:Cooking and 1 hour 10 minutes Standing Time: Let stand 5 minutes.
Approx Yield: 2 1/2 C.
Comments: Salt prevents the absorption of liquid. Salt after cooking. The berries will be tender with a slightly pleasant crunch.
The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 Submitted
Teff comes in three colors: red, brown and white. White is the most delicate and the mildest of the three. The red and brown have a richer, nuttier flavor.
Whole Grains: Makes a tasty breakfast cereal. There is no need to presoak the grains, but they should be cooked long enough to make the grains burst open. If they are not cooked long enough, the bran layer will not open and the grain will stay intact.
Teff Flour: Now being sold by Maskal Forges in health food stores and by mail order.
Teff Pasta: Maskal Forges is still experimenting with a line of pastas. There are currently three kinds: : 50% teff, 50% whole-wheat : 50% teff, 50% semolina : wheat-free: 50% teff, 50% wild rice
Type of Grain: Whole Grain Teff 1 C. dry
Amount of Liquid: 3 C.
Cooking Method: Method 1: In a 2-qt. saucepan, melt 2 tbs. butter and toast grain, stirring constantly until you smell a pleasant fragrance. Add boiling salted water. Return to boil, then cover and simmer over very low heat, stirring toward the end of cooking time.
Method 2: In a 2-qt. saucepan, bring salted water to a boil. Slowly add grains, stirring constantly. Return to boil and simmer, covered, stirring toward end of cooking time.
:Cooking and 15 minutes Standing Time:
Approx Yield: 3 C.
Comments: The grain will be very thick after cooking. When toasted, has a mellow taste and a natural sweetness, plus a crunchy texture. The untoasted has a milder flavor but the same texture.
Forms of Tritacale
Whole Grain Berries or Groats: Whole berries can also be cracked just like wheat berries to shorten the cooking time, or they can be sprouted for a more nutritious addition to breads or soups.
Triticale Flour: The gluten content is very low; best results in baking come with the addition of 50% unbleached white or whole-
wheat flour.
Type of Grain: Whole Grain Triticale Berries or Groats 1 C. dry
Amount of Liquid: 3 C.
Cooking Method: Soak berries overnight in 3 C. water. Drain berries, reserving soaking water. Measure and add enough additional water to make 3 C. Do not add salt. Use a 3-qt. saucepan and bring water to a boil. Add soaked berries and return to boil. Lower heat and simmer.
:Cooking and 1 hour 10 minutes Standing Time: Let stand 5 minutes.
Approx Yield: 2 1/2 C.
Comments: Salt prevents the absorption of liquid. Salt after cooking. The berries will be tender with a slightly pleasant crunch.
The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 Submitted