Dry Roastind

[Guest guest]

While typing this, I was sure it must've been written in the 60's, and was

surprised upon checking to find a date of 1990. Maybe it'll make you smile,

too.

 

 

* Exported from MasterCook *

 

Dry Roasting

 

Recipe By :Amazing Grains by Joanne Saltzman

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Dry-roasting brings out the best of almost any grain. This pretreatment

guarantees a nutty aroma and a dry, individual texture. Used with grains that

take an exceptionally long time to cook (including bread grains suuch as barley

and whole wheat), this treatment helps the grain open, making it lighter and

shortening the cooking time slightly.

To save time, dry-roast several cups of raw grain and store it in an airtight

glass jar immediately after it cools. I have kept roasted grain up to a month,

ready to use at a moment's notice. Because the grain has been partially cooked,

and its enrgy is out at the surface of the grain, you may choose not to store

roasted grain for nutrition's sake. It does lose some power. But I have found

that properly sealed grain maintains a strong flavor in the jar, and is pleasant

to use even after a month's storage. Us your senses: does it smell dead or

alive?

There are two techniques for dry-roasting grain: the oven method and the

stove-top method. The greater the quantity you roast, the longer it will take.

THE OVEN METHOD

Use the oven method when roasting more than three cups of grain. This saves

time and energy because, although you need to be aware of the roasting grain,

you don't have to stand guard as it roasts, and whatever you don't use

immediately you can store in glass jars for later use. It is difficult to set a

firm amount of time it takes to dry-roast, because the amount of fire used

determines how fast it happens. In a moderate oven, a larger quantity of

buckwheat can roast as long as 45 minutes, while other grains can be done in 20.

PROCEDURE

-Wash grain and drain in strainer.

-Spread 3 to 6 cups of grain evenly in a 9 x 13-inch baking pan or cookie sheet

with sides.

-Place the pan in the middle of a preheated oven. Heat may range from 300 to

375F, depending on how long you have to tend to the process.

-Stir the grain at 10 to 15 minute intervals until the moisture has evaporated,

then stir every 3 to 5 minutes, reaching to the corners, until the grain is

done.

-The grain is done when it moves freely, the moisture is completely evaporated,

and the aroma and color are magnified.

Store the roasted grain in a glass jar with a tight-fitting lid. Use within a

month

THE STOVE TOP METHOD

Roasting grain on top of the stove is faster than oven roasting, but requires

your full attention. This is a great opportunity to contact the grain, and see,

hear, and feel the grains transform. Moving them gently in a repetittive

pattern and watching them change to a golden color with a nutty aroma takes on a

meditative quality. Be careful, your thoughts and feelings will be received by

the grain. Although it is very difficult to ruin a grain dish, I have seen

anger and hatehelp food self-destruct, and an injection of pleasant thoughts

bring peace and harmony.

The process can ce complete within 15 minutes. When roasting more than one

variety of grain at a time, use separate skillets. Each graiin will roast in a

different length of time.

PROCEDURE

-Measure grain; wash and drain in a strainer.

-Heat a heavy-bottomed skillet over medium-high heat. When the skillet is hot,

add the grain.

-Using a bamboo or wooden utensil, move the grain around the skillet in a

geometric pattern. (Spirals or zig-zag motions are effective. You may want to

do a star design.) Whatever your pattern, make sure each kernal gets turned.

-Once the moisture has evaporated, either reduce the heat to medium or

medium-low or begin moving the grains very quickly. One way to do this is by

making the grains " leap. " Hold the skillet parallel to the stove about seven

inches above it or remove it from the stove altogether and hold the skillet at

waist level in front of you. With an energetic forward motion, still parallel

to the stove or floor, send the skillet away from you for three-quarters of an

arm extension. Quickly change the direction, sending the grain into the air as

the skillet moves vertically for a moment, and then bring it back to you in the

horizontal plane, ready to leap again. A quick jerk sending the grain flying is

a thrill. Do this once or twice a minute once the grains are dry and begin to

pop.

 

 

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. :