INGREDIENTS

INSTRUCTIONS

Cooking Hints! When cooking whole kasha or whole buckwheat groats,
it's unnecessary to use an egg to coat the kernels. The thin seed
coating on whole buckwheat shields each kernel while it cooks,  keeping
particles separate and fluffy. Egg white works just as well  as whole
egg, when cooking fine, medium or coarse kasha. On these  granulations
of kasha, the thin seed coatings are cracked. Use an  egg, egg white or
egg substitute to 'seal' each particle and keep  starch granules from
sticking together. Follow package directions.  For fluffy kasha and
tender groats, boiling hot liquid gives the best  results.
Broth-homemade, canned or from a bouillon cube or powder-  adds more
flavor than water.  Cooking times vary for fine, medium, coarse or
whole kasha. Follow  times on package, keep heat low, and don't lift
the lid to peek!  Buckwheat flour is a baker's delight. Make tender
pastry crusts and  rolled cookies. If you rework dough, it won't be
tough--because it's  gluten-free. For the same reason, pair buckwheat
flour in cakes,  muffins and yeast breads. Without some gluten for
support, these  might collapse.  You can order buckwheat products from:
The Birkett Mills PO Box 440 Penn Yan, NY 14527 FOOD AND WINE CLUB
TOPIC: FOOD SOFTWARE TIME: 03/21  6:37 PM TO: FRANCES NOSSEN  
(SWTK50B) FROM: AH BROWN   (BSJR42A) SUBJECT: R-MM BUCKWHEAT MEGA  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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