Re: Question about pressure cooking....

December 30, 2006

Kamut is chewy when cooked. I never heard of this 12 minute pressure

cooking deal. I also do not have water " left over " when I pressure

cook. You might like to experiment with the grain and bean charts

that are free at www.Marque.com in the recipes plus section...

Just a thought.

>

> I've been experimenting with my old pressure cooker and made lentils

> last night and kalmut (been sitting in the house for a while so I

> decided to cook it up) tonight. In both cases there was a lot of water

> left over when I was done and I had to drain it. Is this normal?? I

> cooked the kalmut for 12 minutes as per the instructions on the

> missvickie site and they were chewy but edible (my understanding is it

> should be chewy.)

>

> Thanks!

>

--

Food Coach Marque

" Love Your Body, Love Your Life "

December 30, 2006

How funny Ilanit and I were writing at the exact same time. Yes, I

was going to mention that when you cook the grain for the full amount

of time it comes out very sweet and satifying...

>

> most wholegrains like barley, wheat - kamut and spelt, rye etc need long

> cooking in a pressure cooker as well and it is a good idea to soak them.

> they tend to cook quicker if you cook them with brown rice - some magic

> pressure cooking law - LOL

>

> brown rice needs to be cooked at least 40-50 min in a pc. and there should

> not be any excess water unless you are making soft grain. it is ok if there

> is but if you are cooking dinner grain consistency and using 11/4 to 1/1/2

> cupw water per cup og rain and some sea salt - pinch per cup of uncooked

> grain or about 1.8 tsp then generally there is no liquid left.

>

> I would cooke kamut at least 40-60 minutes.

>

> as long as it tastes ok!

>

> at the KI in holland they said that people tend to undercook grain which

> prevents its naturally sweet flavour coming out and then people crave other

> things and sweets

>

> Sarrett wrote:

>

> I've been experimenting with my old pressure cooker and made lentils

> last night and kalmut (been sitting in the house for a while so I

> decided to cook it up) tonight. In both cases there was a lot of water

> left over when I was done and I had to drain it. Is this normal?? I

> cooked the kalmut for 12 minutes as per the instructions on the

> missvickie site and they were chewy but edible (my understanding is it

> should be chewy.)

>

> Thanks!

>

> --

>

> Ilanit ________________________________

>

> Ms Ilanit Tof

> B.A. (Psychophysiology/Psychology)

> Advanced Diploma Healing with Wholefoods

> PhD Holistic Nutrition (candidate)

>

> Little Tree Oriental Healing Arts

> Helping you grow to new heights of wellbeing

> with Oriental Traditions and Modern Nutrition

>

> ilanit@...

> ________________________________

>

--

Food Coach Marque

" Love Your Body, Love Your Life "

December 30, 2006

How funny Ilanit and I were writing at the exact same time. Yes, I

was going to mention that when you cook the grain for the full amount

of time it comes out very sweet and satifying...

>

> most wholegrains like barley, wheat - kamut and spelt, rye etc need long

> cooking in a pressure cooker as well and it is a good idea to soak them.

> they tend to cook quicker if you cook them with brown rice - some magic

> pressure cooking law - LOL

>

> brown rice needs to be cooked at least 40-50 min in a pc. and there should

> not be any excess water unless you are making soft grain. it is ok if there

> is but if you are cooking dinner grain consistency and using 11/4 to 1/1/2

> cupw water per cup og rain and some sea salt - pinch per cup of uncooked

> grain or about 1.8 tsp then generally there is no liquid left.

>

> I would cooke kamut at least 40-60 minutes.

>

> as long as it tastes ok!

>

> at the KI in holland they said that people tend to undercook grain which

> prevents its naturally sweet flavour coming out and then people crave other

> things and sweets

>

> Sarrett wrote:

>

> I've been experimenting with my old pressure cooker and made lentils

> last night and kalmut (been sitting in the house for a while so I

> decided to cook it up) tonight. In both cases there was a lot of water

> left over when I was done and I had to drain it. Is this normal?? I

> cooked the kalmut for 12 minutes as per the instructions on the

> missvickie site and they were chewy but edible (my understanding is it

> should be chewy.)

>

> Thanks!

>

> --

>

> Ilanit ________________________________

>

> Ms Ilanit Tof

> B.A. (Psychophysiology/Psychology)

> Advanced Diploma Healing with Wholefoods

> PhD Holistic Nutrition (candidate)

>

> Little Tree Oriental Healing Arts

> Helping you grow to new heights of wellbeing

> with Oriental Traditions and Modern Nutrition

>

> ilanit@...

> ________________________________

>

--

Food Coach Marque

" Love Your Body, Love Your Life "

December 31, 2006

Lentils cook up relatively quickly and I don't find a need for pressure cooking them. When I do make different kinds of beans, especially black soybeans or azuki, I love having leftover water (which had some shoyu cooked in, perhaps ginger) and drinking it. Klara Marque wrote: Kamut is chewy when cooked. I never heard of this 12 minute pressurecooking deal. I also do not have water "left over" when I pressurecook. You might like to experiment with the grain and bean

chartsthat are free at www.Marque.com in the recipes plus section...Just a thought.On 12/30/06, Sarrett <sarrettverizon (DOT) net> wrote:>>>>>>> I've been experimenting with my old pressure cooker and made lentils> last night and kalmut (been sitting in the house for a while so I> decided to cook it up) tonight. In both cases there was a lot of water> left over when I was done and I had to drain it. Is this normal?? I> cooked the kalmut for 12 minutes as per the instructions on the> missvickie site and they were chewy but edible (my understanding is it> should be chewy.)>> Thanks!> >> -- Food Coach Marque"Love Your Body, Love Your Life"www.Marque.com __________________________________________________

December 31, 2006

Lentils cook up relatively quickly and I don't find a need for pressure cooking them. When I do make different kinds of beans, especially black soybeans or azuki, I love having leftover water (which had some shoyu cooked in, perhaps ginger) and drinking it. Klara Marque wrote: Kamut is chewy when cooked. I never heard of this 12 minute pressurecooking deal. I also do not have water "left over" when I pressurecook. You might like to experiment with the grain and bean

chartsthat are free at www.Marque.com in the recipes plus section...Just a thought.On 12/30/06, Sarrett <sarrettverizon (DOT) net> wrote:>>>>>>> I've been experimenting with my old pressure cooker and made lentils> last night and kalmut (been sitting in the house for a while so I> decided to cook it up) tonight. In both cases there was a lot of water> left over when I was done and I had to drain it. Is this normal?? I> cooked the kalmut for 12 minutes as per the instructions on the> missvickie site and they were chewy but edible (my understanding is it> should be chewy.)>> Thanks!> >> -- Food Coach Marque"Love Your Body, Love Your Life"www.Marque.com __________________________________________________

December 31, 2006

Thanks for the tips!! It's interesting that in some cases it doesn't

save a lot of time cooking in the pressure cooker. One " selling

points " I've often read about pc's are the quicker cooking times. When

I cook rice in a pot I usually let it go for 35 minutes and it's done.

I've never cooked rice in a pc. I'm going to get som more kamut and

try it again.

Ilanit Tof wrote:

>

> most wholegrains like barley, wheat - kamut and spelt, rye etc need

> long cooking in a pressure cooker as well and it is a good idea to

> soak them. they tend to cook quicker if you cook them with brown rice

> - some magic pressure cooking law - LOL

>

> brown rice needs to be cooked at least 40-50 min in a pc. and there

> should not be any excess water unless you are making soft grain. it is

> ok if there is but if you are cooking dinner grain consistency and

> using 11/4 to 1/1/2 cupw water per cup og rain and some sea salt -

> pinch per cup of uncooked grain or about 1.8 tsp then generally there

> is no liquid left.

>

> I would cooke kamut at least 40-60 minutes.

>

> as long as it tastes ok!

>

> at the KI in holland they said that people tend to undercook grain

> which prevents its naturally sweet flavour coming out and then people

> crave other things and sweets

>

> Sarrett wrote:

>

>> I've been experimenting with my old pressure cooker and made lentils

>> last night and kalmut (been sitting in the house for a while so I

>> decided to cook it up) tonight. In both cases there was a lot of water

>> left over when I was done and I had to drain it. Is this normal?? I

>> cooked the kalmut for 12 minutes as per the instructions on the

>> missvickie site and they were chewy but edible (my understanding is it

>> should be chewy.)

>>

>> Thanks!

>>

>

> --

>

> /*Ilanit*/

>

> ------------------------------------------------------------------------

>

> Little Tree Pty Limited, Melbourne, Australia (Little Tree). ®

> email message and attachments may contain information that is

> confidential to Little Tree. If you are not the intended recipient you

> cannot use, distribute, forward or copy the message or attachments. In

> such a case, please notify the sender by return email and erase all

> copies of the message and attachments. The sender of this email

> message does not allow the recipient to forward this email message or

> attachments in whole or in part by means of the internet. Opinions,

> conclusions and other information in this message and attachments that

> do not relate to the official business of Little Ttree are neither

> given nor endorsed by it. This email message and any attachments are

> subject to copyright.

>

> Ms Ilanit Tof

> B.A. (Psychophysiology/Psychology)

> Advanced Diploma Healing with Wholefoods

> PhD Holistic Nutrition (candidate)

>

> Little Tree Oriental Healing Arts

> Helping you grow to new heights of wellbeing

> with Oriental Traditions and Modern Nutrition

>

> ilanit@...

> <http://www.littletree.com.au> <http://www.littletree.com.au>

>

> ------------------------------------------------------------------------

December 31, 2006

Thanks for the tips ! I checked your site out and the cooking

times are quite different than the ones on the missvickie site. As I

mentioned to Ilanit I found it interesting that in some cases little or

no time is saved with the pc and I two cases I believe it's actually

longer cooking in the pc (whole barley and spelt.) As for kalmut, it's

almost 1/2 the time in the pc....25 minuts vs 40 in a pot. You also

use less water in the pc for kalmut. I've heard very good things about

kamut and even undercooked it wasn't bad.

Thanks again,

Marque wrote:

> How funny Ilanit and I were writing at the exact same time. Yes, I

> was going to mention that when you cook the grain for the full amount

> of time it comes out very sweet and satifying...

>

> On 12/30/06, Ilanit Tof <ilanit@...

> <mailto:ilanit%40littletree.com.au>> wrote:

> >

> > most wholegrains like barley, wheat - kamut and spelt, rye etc need long

> > cooking in a pressure cooker as well and it is a good idea to soak them.

> > they tend to cook quicker if you cook them with brown rice - some magic

> > pressure cooking law - LOL

> >

> > brown rice needs to be cooked at least 40-50 min in a pc. and there

> should

> > not be any excess water unless you are making soft grain. it is ok

> if there

> > is but if you are cooking dinner grain consistency and using 11/4 to

> 1/1/2

> > cupw water per cup og rain and some sea salt - pinch per cup of uncooked

> > grain or about 1.8 tsp then generally there is no liquid left.

> >

> > I would cooke kamut at least 40-60 minutes.

> >

> > as long as it tastes ok!

> >

> > at the KI in holland they said that people tend to undercook grain which

> > prevents its naturally sweet flavour coming out and then people

> crave other

> > things and sweets

> >

> > Sarrett wrote:

> >

> > I've been experimenting with my old pressure cooker and made lentils

> > last night and kalmut (been sitting in the house for a while so I

> > decided to cook it up) tonight. In both cases there was a lot of water

> > left over when I was done and I had to drain it. Is this normal?? I

> > cooked the kalmut for 12 minutes as per the instructions on the

> > missvickie site and they were chewy but edible (my understanding is it

> > should be chewy.)

> >

> > Thanks!

> >

> > --

> >

> > Ilanit ________________________________

> >

> > Ms Ilanit Tof

> > B.A. (Psychophysiology/Psychology)

> > Advanced Diploma Healing with Wholefoods

> > PhD Holistic Nutrition (candidate)

> >

> > Little Tree Oriental Healing Arts

> > Helping you grow to new heights of wellbeing

> > with Oriental Traditions and Modern Nutrition

> >

> > ilanit@... <mailto:ilanit%40littletree.com.au>

> > www.littletree.com.au

> > ________________________________

> >

>

> --

> Food Coach Marque

> " Love Your Body, Love Your Life "

> www.Marque.com

>

December 31, 2006

Thanks for the tips ! I checked your site out and the cooking

times are quite different than the ones on the missvickie site. As I

mentioned to Ilanit I found it interesting that in some cases little or

no time is saved with the pc and I two cases I believe it's actually

longer cooking in the pc (whole barley and spelt.) As for kalmut, it's

almost 1/2 the time in the pc....25 minuts vs 40 in a pot. You also

use less water in the pc for kalmut. I've heard very good things about

kamut and even undercooked it wasn't bad.

Thanks again,

Marque wrote:

> How funny Ilanit and I were writing at the exact same time. Yes, I

> was going to mention that when you cook the grain for the full amount

> of time it comes out very sweet and satifying...

>

> On 12/30/06, Ilanit Tof <ilanit@...

> <mailto:ilanit%40littletree.com.au>> wrote:

> >

> > most wholegrains like barley, wheat - kamut and spelt, rye etc need long

> > cooking in a pressure cooker as well and it is a good idea to soak them.

> > they tend to cook quicker if you cook them with brown rice - some magic

> > pressure cooking law - LOL

> >

> > brown rice needs to be cooked at least 40-50 min in a pc. and there

> should

> > not be any excess water unless you are making soft grain. it is ok

> if there

> > is but if you are cooking dinner grain consistency and using 11/4 to

> 1/1/2

> > cupw water per cup og rain and some sea salt - pinch per cup of uncooked

> > grain or about 1.8 tsp then generally there is no liquid left.

> >

> > I would cooke kamut at least 40-60 minutes.

> >

> > as long as it tastes ok!

> >

> > at the KI in holland they said that people tend to undercook grain which

> > prevents its naturally sweet flavour coming out and then people

> crave other

> > things and sweets

> >

> > Sarrett wrote:

> >

> > I've been experimenting with my old pressure cooker and made lentils

> > last night and kalmut (been sitting in the house for a while so I

> > decided to cook it up) tonight. In both cases there was a lot of water

> > left over when I was done and I had to drain it. Is this normal?? I

> > cooked the kalmut for 12 minutes as per the instructions on the

> > missvickie site and they were chewy but edible (my understanding is it

> > should be chewy.)

> >

> > Thanks!

> >

> > --

> >

> > Ilanit ________________________________

> >

> > Ms Ilanit Tof

> > B.A. (Psychophysiology/Psychology)

> > Advanced Diploma Healing with Wholefoods

> > PhD Holistic Nutrition (candidate)

> >

> > Little Tree Oriental Healing Arts

> > Helping you grow to new heights of wellbeing

> > with Oriental Traditions and Modern Nutrition

> >

> > ilanit@... <mailto:ilanit%40littletree.com.au>

> > www.littletree.com.au

> > ________________________________

> >

>

> --

> Food Coach Marque

> " Love Your Body, Love Your Life "

> www.Marque.com

>

December 31, 2006

Thanks for you tips Klara! Yeah, they might not be the best choice for

the pc....I'll have to try them in a pot next time.

Klara LeVine wrote:

> Lentils cook up relatively quickly and I don't find a need for

> pressure cooking them. When I do make different kinds of beans,

> especially black soybeans or azuki, I love having leftover water

> (which had some shoyu cooked in, perhaps ginger) and drinking it.

> Klara

>

> */ Marque /* wrote:

>

> Kamut is chewy when cooked. I never heard of this 12 minute pressure

> cooking deal. I also do not have water " left over " when I pressure

> cook. You might like to experiment with the grain and bean charts

> that are free at www.Marque.com in the recipes plus section...

> Just a thought.

>

> On 12/30/06, Sarrett <sarrett@...

> <mailto:sarrett%40verizon.net>> wrote:

> >

> > I've been experimenting with my old pressure cooker and made lentils

> > last night and kalmut (been sitting in the house for a while so I

> > decided to cook it up) tonight. In both cases there was a lot of

> water

> > left over when I was done and I had to drain it. Is this normal?? I

> > cooked the kalmut for 12 minutes as per the instructions on the

> > missvickie site and they were chewy but edible (my understanding

> is it

> > should be chewy.)

> >

> > Thanks!

> >

>

> --

> Food Coach Marque

> " Love Your Body, Love Your Life "

> www.Marque.com

>

> __________________________________________________

>

December 31, 2006

I was taught to cook my grains in the pressure cooker for only 25 to

30 minutes and it comes out perfectly.

>

> > I've been experimenting with my old pressure cooker and made

lentils

> > last night and kalmut (been sitting in the house for a while so I

> > decided to cook it up) tonight. In both cases there was a lot of

water

> > left over when I was done and I had to drain it. Is this

normal?? I

> > cooked the kalmut for 12 minutes as per the instructions on the

> > missvickie site and they were chewy but edible (my understanding

is it

> > should be chewy.)

> >

> > Thanks!

> >

>

> --

>

> Ilanit

>

> -------------------------------------------------------------------

-----

>

> Little Tree Pty Limited, Melbourne, Australia (Little Tree). ®

email

> message and attachments may contain information that is

confidential to

> Little Tree. If you are not the intended recipient you cannot use,

> distribute, forward or copy the message or attachments. In such a

case,

> please notify the sender by return email and erase all copies of

the

> message and attachments. The sender of this email message does not

allow

> the recipient to forward this email message or attachments in

whole or

> in part by means of the internet. Opinions, conclusions and other

> information in this message and attachments that do not relate to

the

> official business of Little Ttree are neither given nor endorsed

by it.

> This email message and any attachments are subject to copyright.

>

> Ms Ilanit Tof

> B.A. (Psychophysiology/Psychology)

> Advanced Diploma Healing with Wholefoods

> PhD Holistic Nutrition (candidate)

>

> Little Tree Oriental Healing Arts

> Helping you grow to new heights of wellbeing

> with Oriental Traditions and Modern Nutrition

>

> ilanit@...

> <http://www.littletree.com.au> <http://www.littletree.com.au>