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Quinoa is an allotetraploid plant, containing two full sets of chromosomes from two different species which hybridised with each other at one time. According to a 1979 study, its presumed ancestor is either Chenopodium berlandieri , from North America, or the Andean species Ch. hircinum , although more recent studies, in 2011, even suggest Old ...
Heat a small saucepan over medium heat; add quinoa. Cook for 1-2 minutes until lightly toasted. Add 1 1/3 cups water; turn heat to high. Once boiling, cover and cook for 13-15 minutes, until fluffy.
It is easy to cook. Boil in water with twice the amount of water as grain by volume (or 2.4 times as much water by weight). Amaranth seed can also be popped one tablespoon at a time in a hot pan without oil, shaken every few seconds to avoid burning. [58]
Amaranthus tricolor, known as edible amaranth, [3] is a species of flowering plant in the genus Amaranthus, part of the family Amaranthaceae.
Amaranthus caudatus (also known as Amaranthus edulis [2] and Amaranthus mantegazzianus [2]) is a species of annual flowering plant.It goes by common names such as love-lies-bleeding, [3] pendant amaranth, [4] tassel flower, [3] velvet flower, [3] foxtail amaranth, [3] and quelite.
Culinary art – art of preparing and cooking foods. Skill – learned capacity to carry out pre-determined results often with the minimum outlay of time, energy, or both. Meal preparation – the process of planning meals.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Carryover cooking (sometimes referred to as resting) is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat.Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured.