It was an accident
June 29, 2005
Puffed quinoa is delicious and has a surprising texture. I heated it in an a lightly oild pan but a paint stripper will do a better job in the future. The plan was a chapati with a puffed quinoa 'layer'. That plan still needs a bit of work and I'm hoping that Harold McGee's On Food and Cooking will help me sort out the differences between quinoa, sorghum and millet, water absorbtion, and the gelatinization of starch.
debra at 11:41 PM June 29, 2005 | post to del.icio.us
Comments
No idea what "Puffed quinoa" actually is but it sure looks great!
posted by Kristi van Riet at June 30, 2005 02:56 PM
Quinoa is an ancient grain from the Americas. Do not ask me yet if it is the same as sorghum - because I haven't been able to find this out yet.
I tried to 'puff' it like popcorn. Heat up the seed until it explodes. It worked. Woo hoo.
posted by debra at June 30, 2005 09:48 PM
Kristi here in Caracas, Venezuela we have a big colony of people from Peru, some of them run a street market on sundays, they have a product imported from Peru called "quinoa pop" or someting like that and is an industrial product,i try this some time ago and is a delicious thing.
Anoter way to cook quinoa is like a risoto and is veri good too.
posted by Alejandro Fernandez at July 6, 2005 07:36 PM
