I enjoy millet! To cook it faster, I usually pre-soack it for a few hours and boil at a low flame (ocasionally adding watter) till it is soft and mushy
That's what I ended up learning! Next time I make millet, I'll definitely soak it for a few hours first! This is why it's important to clarify stuff in recipes like this!
Do you? Then you'd do like people that actually use it and soak it overnight. Im so tired of people that are desperate to be seen as special and will lie about doing things that they have never done for attention.
@@thomgizzizOh come off it, don't be a snob. Any decent cookbook writer would have had the sense to add the sentence "Soak beforehand" or even just the additional word "soaked". This is common practice. If writing a recipe for potato salad, failing to include the word "boiled" or the instruction "Boil the potatoes" is bad writing not mainly because someone might be inexperienced enough to use raw ones (and someone might be, and the author should know that). It's mainly bad because it gives an incorrect idea of how long it takes to make the recipe. This creates irritation even for experienced cooks, who would expect the recipe to be, you know, true to and not least *clear about* what the cooking process will actually entail. Clarity, accuracy and correct ordering are vital for a good recipe. If it's unclear, incorrectly structured (=unclear) or inaccurate (=wrong), it's badly written. End of story. Fully on the side of the inexperienced millet user here. That knowledge is not innate. If a writer treats it as such, that's sloppy recipe writing.
I grew up with milky slightly sweet millet cooked with grated pumpkin put in towards the end of cooking. This was in Russia it's very much a thing there.
omg i love kwankyewaas kitchen hello 🥰 10-12 minutes for dry millet is crazy!! i've never even cooked millet but i would assume just by looking at the grain that it would need a longer simmer time, like a pearl barley as opposed to rolled oats etc. i probably wouldn't have thought to soak it tho!
@@UnderdarkCellars - It's not like it's a little bit off. It fucks up everything that it possibly can. Like someone who has never cooked before. Or has even the most cursory knowledge of human biology. An alien, fresh off the spaceship. Or a LLM proto-AI.
I hadn't either! But it's packed with nutritious goodness and I'm hoping to make it again! I saw a recipe for Millet Upma (an Indian dish) that looked DIVINE ❤️
Millet is a family type of grass seed grain! There are many varieties, including foxtail millet, sorghum millet, and finger millet. Here in the USA, we dont often consume Millet and instead use it as a foraging grass for livestock. It's also in bird seed. When we do eat millet, though, we eat proso millet. Internationally, many more types of millet are consumed. It's actually great for those with celiac and gluten sensitivities.
My guess, is that the book was AI generated like a lot of these themed books these days. Also, My sister used to do millet for breakfast, soaking it over night, then cook time after that was 30 minutes, in water with the salt. when it was cooked down thats when you add milk or sweetener etc. if you add those before, you will get that chewy crunchy unpleasantness, no matter howlong you cook it for.
I don't believe in lying to people, so I'll be honest with you for sure. I know that editors would certainly prefer me to say "wow this is amazing" but if you watch another video of mine (the couscous video specifically) you'll see I'm not afraid to be honest about my...more negative opinions 😉
I enjoy millet!
To cook it faster, I usually pre-soack it for a few hours and boil at a low flame (ocasionally adding watter) till it is soft and mushy
That's what I ended up learning! Next time I make millet, I'll definitely soak it for a few hours first! This is why it's important to clarify stuff in recipes like this!
Do you? Then you'd do like people that actually use it and soak it overnight. Im so tired of people that are desperate to be seen as special and will lie about doing things that they have never done for attention.
@@thomgizzizOh come off it, don't be a snob. Any decent cookbook writer would have had the sense to add the sentence "Soak beforehand" or even just the additional word "soaked". This is common practice. If writing a recipe for potato salad, failing to include the word "boiled" or the instruction "Boil the potatoes" is bad writing not mainly because someone might be inexperienced enough to use raw ones (and someone might be, and the author should know that). It's mainly bad because it gives an incorrect idea of how long it takes to make the recipe. This creates irritation even for experienced cooks, who would expect the recipe to be, you know, true to and not least *clear about* what the cooking process will actually entail. Clarity, accuracy and correct ordering are vital for a good recipe. If it's unclear, incorrectly structured (=unclear) or inaccurate (=wrong), it's badly written. End of story. Fully on the side of the inexperienced millet user here. That knowledge is not innate. If a writer treats it as such, that's sloppy recipe writing.
I grew up with milky slightly sweet millet cooked with grated pumpkin put in towards the end of cooking. This was in Russia it's very much a thing there.
Um that sounds AMAZING. How much grated pumpkin? Was the consistency soupy or porridgey?
I always love hearing the kitty meows in the background
They're so cute 😭
It serves two for breakfast, or one hobbit's snack before second breakfast lol.
✋️ It's me, hi, I'm that hobbit it's me
omg i love kwankyewaas kitchen hello 🥰 10-12 minutes for dry millet is crazy!! i've never even cooked millet but i would assume just by looking at the grain that it would need a longer simmer time, like a pearl barley as opposed to rolled oats etc. i probably wouldn't have thought to soak it tho!
Right?! It's INSANE!
"It's stuck in my teeth!" Lmao
It was 😭
1 tsp cinnamon is already too much cinnamon
PRECISELY. Especially as a topping!!
Was the recipe book AI generated?
I have no idea. It apparently came out in 2022. I'm going to find out, though. More recipes incoming 👀
@@UnderdarkCellars - It's not like it's a little bit off. It fucks up everything that it possibly can. Like someone who has never cooked before. Or has even the most cursory knowledge of human biology. An alien, fresh off the spaceship. Or a LLM proto-AI.
Perhaps millet comes in Instant, like grits. Which are about as appealing :)
I wish! When I looked online for instant millet all I got were instant pot (pressure cooker) millet recipes lol
Wow! I have not heard of Millet before. I love learning about new foods!
I hadn't either! But it's packed with nutritious goodness and I'm hoping to make it again! I saw a recipe for Millet Upma (an Indian dish) that looked DIVINE ❤️
MILLLLETTTTTT
It haunts me....
What is millet?
Sounds interesting though
Millet is a family type of grass seed grain! There are many varieties, including foxtail millet, sorghum millet, and finger millet. Here in the USA, we dont often consume Millet and instead use it as a foraging grass for livestock. It's also in bird seed. When we do eat millet, though, we eat proso millet. Internationally, many more types of millet are consumed. It's actually great for those with celiac and gluten sensitivities.
My guess, is that the book was AI generated like a lot of these themed books these days. Also, My sister used to do millet for breakfast, soaking it over night, then cook time after that was 30 minutes, in water with the salt. when it was cooked down thats when you add milk or sweetener etc. if you add those before, you will get that chewy crunchy unpleasantness, no matter howlong you cook it for.
That's what I'm starting to think with these recipes. I just did another one
Two tablespoons of cinnamon total: one while cooking, one as the topping. So you overdid it just a little bit with the cinnamon. Just a little...
The recipe wanted one whole tablespoon in the millet and then one tablespoon as a topping 😭. It was so much
@@UnderdarkCellarsmaybe they meant teaspoon?
@@rini6 maybe? But the lack of editing in this book inclines me to believe they just threw sh*t together and didn't do any quality checks
1 recipe is not enough content for 1 video when you've got a whole cookbook
Oh, there's more coming from this cookbook. TRUST ME. I filmed another one today 😭
That looks delicious? Right... now I don't trust anything you say because you will just say it because you feel it is expected of you.
I don't believe in lying to people, so I'll be honest with you for sure. I know that editors would certainly prefer me to say "wow this is amazing" but if you watch another video of mine (the couscous video specifically) you'll see I'm not afraid to be honest about my...more negative opinions 😉