Why Restaurant Quinoa Is So Much Better
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Why Restaurant Quinoa Is So Much Better 00:00 Intro 00:47 Washing Quinoa 02:13 Quinoa : Water Ratio 03:23 Cooking Quinoa …
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Please make a video on fries. Drunk in my kitchen after a house warming right now I needed you and you weren’t there
Hi Helen! You say your Russian accent but i always hear your Mass. accent 🤣 when you say 'paper towels' and 'wash' lol. So we are all American 😎 Thanks for the awesome videos 💪
Tried this today and it worked out perfectly, no mushy quinoa for me anymore 😀
I love Helen’s narration..
Thank you so much for this! My quinoa has improved 100x!
Wet cardboard! I'll leave the quinoa for everyone else. Hard pass for me.
Every time sesame seeds come up I don’t have them so I used flax seed. It works. I’ve never had a problem successfully cooking quinoa, especially using it instead of fried rice. But this is a super tutorial giving me more ideas for what to do with it. Almost always I’ve got it on hand for something or another. Thank you.
So true, quinoa like coos coos IS cutie pie!
Wow I’ll have to try crispy quinoa now! I like to dry toast my quinoa in a pan for like 10 minutes before boiling it, apparently folks do this in South America. I find it gives it a much richer and nuttier flavour
What about puffed quinoa?
Thanks for this.
What a great instructor you are. 👍❤️💐
I have toasted quinoa, ground it in my spice grinder and added it it my bread dough recipe for my bread machine.
Yea I think I'll write home about this video. Practical is what you are, Helen. Thanks, we needed this.
I pretty much just cook every single grain in "the pasta method"; pot of salted water, stirring often, straining when a bit al dente, and sometimes rinsing with cold water if I think I pulled them out of the pot a bit late. Never failed me.
This is great, thank you! Now… what about amaranth?
Thanks a lot for your tutorial. I love your videos and I watched all of them.
Just wanted to contribute my 2 cents, for the Moroccan version of the seasoning : cardamom is very rarely used in Moroccan cooking and not something we'd consider typical for that flavor profile , cinnamon is used but only in dishes with a sweet component.
Voilà, just wanted to give something back and I would love to see your take on some Moroccan classics like tajines and couscous.
Cheers Helen!
Helen, I made quinoa tonight (before watching your video) and added some chicken dripping to the water and it turned out very flavorful and separated nicely. I used 1 1/2 cups quinoa to 1/2 cup of chicken dripping and 1 1/2 cup water in an All-Clad D5 2 liter pot on the stovetop and it turned out perfectly!
What is warshing?
I cook it in a rice cooker and it turns out great. However I don't digest the husks(?) And it makes my poop looking super grainy. Is this my body or am I not cooking it right?
It was always bitter for me, watching you wash it and seeing the soapy water come out makes me realize I hadn't been rinsing it enough, as I simply ran some water over it in a sieve. Thanks! I'll have to give it another shot.
I heard about quinoa in the 80's! Oh, I didn't live in America then.
Quinoa is easy to cook but it gives me gas. It's not bad with maple syrup. But it gives me gas.
Helen, you are the best cooking educator out there right now. I really wish this could be something bigger with more video broadcasts. I would be glad to pay for that.
This looks excellent! Thank you for posting it. I tried making quinoa several times a decade or two ago, but it always tasted terrible. I'm looking forward to trying it again now that I knew where I went wrong 20 years ago. I've been loving your buckwheat recipe that was in the braised cabbage video. Thank you for all these tips on how to make great grains!
@7:42 I had to rewind & put closed captions on b/c I couldn't believe my ears when I thought I heard Helen say "pain in the ass"!!! I'm still kind of in a shocked state of cognitive dissonance, haha! Oh my, Helen, you call 'em like you see 'em! 🙂
[mcsmama 5.19.2022]
Use chicken broth in stead of water…it gives quinoa way more flavor.
THE PEWDIEPIE OF GRAINS, lolololololololol
This was such a great video, very informative! Can you do the same for lentils 🙂
My quinoa is so much easier to cook (I live in China). Never wash it, just toast it in the pan first, then cook in a rice cooker (less water than rice). Done! And its perfect (for light, red or dark quinoa).
theyre gpona put pewdoiepie in a burger
WOW!!! That was a great video! I learned a lot and am excited to try the crispy version. Summer is almost here and salads are the new 'go to'.
Thanks for another great installation of cooking secrets. I'm off to make dinner now. You made me hungry. Looking forward to the salad video Helen.
OMG, what serendipity; I needed to cook quinoa for dinner tonight! It turns out chopsticks also work beautifully to fluff it.
I had thought my quinoa was just mushy for the same weird reason (whatever that may be) that my rice has been uniformly disgusting since I started cooking in MiL's house, so I'm happy to learn that at least that wasn't just me! I still need to figure out the rice thing, though. Maybe it's the softened water…
I tried quinoa a few times 10 years ago and thought no thanks… going to give it another try after watching this!
Helen I love love love these tips!
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but… oof it wasn't fun to hear the name of the racist/antisemetic, Pewdiepie. :/ Quinoa isn't that problematic.
Any chance of you posting a video about kasha? I love it when it’s well prepared—I remember a diner in Philadelphia long, long ago—but I’ve never found the sweet spot between gravel and mush. Mark Bittman says 1 ½ water to 1 kasha but that doesn’t work for me (and his caramelized onions owe your caramelized onions an apology); the varnishkes are impossible to mess up, but the kasha itself is the problem. Help!
Really good tips!
How To Salt-to-taste Grains/seeds
Taste the cooking broth. Does it taste seasoned like a hearty soup? Then so will your grains/seeds.