Everything You Need to Know About Cooking Whole Grains
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- Опубликовано: 26 авг 2024
- A perfect pot of tender-chewy grains is the foundation for an abundance of dishes. Tasting expert Jack Bishop talks all about grains.
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Grains talked about in this episode, for those searching:
0:14 Millet
0:30 Quinoa
0:55 Pearled Barley
1:13 Oat Berries
1:22 Buckwheat
1:49 Wheat Berries
2:03 Farro
2:31 Freekeh
2:49 Bulgur
So glad you explained this. Please continue to share recipes using these kinds of unfamiliar or what some may consider "far out"foodstuffs. Not in the least in our household! We have big jars filled with various seeds and grains.
Truly enjoy how he's informative and easy to learn from and to watch.
This is perfect- I just received my bags of both Farro and Quinoa and now I have recipes for both! Thank you so much ATK, you are the best!
So many seed grains to cook and use. Wheat, triticale, emmer, spelt, einkorn, teff, farro, quinoa, chia, amaranth, sorghum, corn, barley, oats, rice, buckwheat, rye, ....
I am a huge fan of farro as a stuffing in a hot dish such as zucchini or delicata squash or as a grain in a cold salad. Very versatile! I boil in salted water until al dente and drain, just like pasta.
This was a fantastic informative video. Thank you. Saved to my favorites list for easy access and rewarching.
I'd love a video on how each look and cooked versus raw and do any of them need toasted before cooking?
This is missing one of my favorites, kamut. It has a very satisfying chewy texture and flavor, perfect in a grain salad.
They do have kamut included in the linked article.
“Oats. A grain, which in England is generally given to horses, but in Scotland supports the people.” - Samuel Johnson
‘Aye, and that’s why England has such fine horses, and Scotland such fine people.’
-James Boswell
@@MessoriusPrime Very happy to see this discourse remains alive and well in the comments.
@@MessoriusPrime Honestly, I'll take anybody from Scotland over anybody from England, no questions asked.
They also last a good long while when stored properly (airtight, dark, cool).
I am 67 yrs old and I love theses grains !.. I grew up with may immigrants in New York City., Now I eat GF meals. So I know the taste of theses grains. THIS REVIEW IS VERY RELIABLE !!!! My favorites are Barley, Millet, and Farro. Follow the videos advice and taste them. Those grains are very yummy. i like them more than Quinoa and Bulgar. And those two (Quinoa and Bulgar) are also delicious.
Such an informative presentation. Thank you!
Thank you so much for this. One of the challenges in cooking is that the same ingredient bears different names in different regions. (this is especially true with seafood). Finally, somebody has clarified for me the difference between farro, emmer, and spelt.
A pressure cooker is a great way to shorten the cook time on these grains, my Instant Pot gets used a lot for it.
❤ ottima idea 😋 grazie mille 😍 ❤❤
I am curious about oat berries. Are they the same as oat groats? Are they known by another name? I'm having trouble finding them. Great video!
Started messing with these after Talon Fitness did a video on it. Whole grains are way under appreciated.
I really needed this because until now I’ve only been cooking partial grains! I'm pretty sure there's a joke int here somewhere. 🙂
Wow Maurey is a great chef too!
Millet Congee is delicious
I think I’ll stick to rice but man I had never heard of like any of those! Very cool
Thank you!
I only knew about 3 of those. Thanks for the easy explanation of some interesting grains.
Hey, Jack. very good info.
Damn, need to give these all a try over the course of 2024
So many grains... who knew? 😊
I feel like the title didn't do a very good job here. I did not learn anywhere close to everything I need to know about cooking whole grains.
Grains are ok, but my favorite food group is "Bacon"...
مفيد وجميل 👍👍👍
If a grain is the seed of a grass, buckwheat isn’t a wheat and the plant isn’t a grass. From Wikipedia: Buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop…..Despite its name, buckwheat is not closely related to wheat. It is not a cereal, nor is it even a member of the grass family. Buckwheat is related to sorrel, knotweed, and rhubarb, and is known as a pseudocereal because its seeds' culinary use is the same as cereals, owing to their high starch content.
Okay, but what I really need to know is this: HOW DO YOU COOK BARLEY WITHOUT IT BOILING OVER? IT HAPPENS EVERY GOD-DAMNED TIME, NO MATTER HOW THOROUGHLY I WASH IT, NO MATTER HOW BIG A POT I USE!
Thanks Jack! Don’t forget corn.
Buckwheat is not a grain. It is very odd that he made the distinction for things like quinoa but then lumped buckwheat in with the cereals.
Also he left out some of the most interesting of the whole grains. If you're going to cook with whole grains why not go further afield? Try teff, sorghum or any of the others that are not so well known?
Okay, pharaoh, we get it; you eat weirder grains than us. Here's your medal. 🏅
There's always some limit.
These are survival foods for the developing world. I believe animal meat protein, eggs, seafood and full fat dairy are core to a Proper Human Diet. Thanks!
"proper human diet", let's stay healthy and happy by killing (I did too) :/ Not ourselves, we don't see the bad stuff that happened (or kind of we did) to other living beings for having Proper meals :&
But also, just looking at diet, it's insane how many different onions there are regarding healthy eating. No matter at what you look someone is gonna say it's bad for your health, or there are tons of things to pay attention to how, when to eat, and tons of people will have bad experiences with it (carnivore, vegan, ommi, vegetarian, and so on)
So regarding "Proper human diet" its probably only a proper diet for you, and even then it's proper in terms of "so far as long as I tried it ", because bodies can change and you probably didn't try all the other diets ^^
taking out the living food from my diet does not really help finding the "right" way for me unfortunately xD
And often when I get used to a healthy food, I was loved mill every day (organic, full fat in the end)..my body said "now I can't stand lactose anymore!"...same with many other foods lol
This isn't a vegan-related video
😅 whole LECTINS 😢😢 milit sorghum is the best
Everything You Wanted to Know About Sex But Were Afraid to Ask.
Everything You Wanted To Know About Grains But Weren’t Afraid To Ask.
Full disclosure, I didn't watch the video, but I've been a lover of ATK's content for a decade. Came here to specifically say that you guys need to work on the stills you use of your cast and crew in your thumbnails. So many of them are so unflattering. Jack looks annoyed and judgemental in the thumbnail, and that is completely ridiculous when you have 20+ years of footage to draw from.
What about couscous? That wasn't mentioned at all. I love couscous, and use it all the time. Don't count it out
Couscous is pasta, not grain...
Couscous is a pasta, not a whole grain. That's probably why. And yes, it is so delicious! 🤤
"tasting expert"... seriously..
Why is everyone in the background running around with masks on??
To trigger you
At the end of the day…quinoa sucks.
I’ll stick with rice.
Quinoa is very good if you know how to cook it.
Do you ever teach people about the dangers of lectins in grains?
There's probably "dangers" in all foods. If you really Google alot and stuff. Oh and not even included the stuff that science doesn't know yet
Lectins aren't dangerous. They can make it harder to digest for some people. This can be fixed by soaking your grains.
Some people can handle carbs and some can’t. If you can’t, there is no such thing as a healthy carb, unless you want to weigh 300 lbs.
You love your migraines?
?
@@heni63He says I love my grains.
@@roberttelarket4934 heard it now too, sounds funny
Jack Bishop is a food snob, haven't liked him since he took over as Executive Producer from Chris Kimball, and booted him as host.