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Cook whole grains like popcorn (2018)

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Re: Cook whole grains like popcorn (2018)

#91

Post by jonah-archive »

foobarian wrote: post #78
engr wrote: post #12

Earlier quoted context omitted.

I think safety may have something to do with it, it's pretty much a bomb

I've been contemplating using a pipe-bomb shaped vessel to cook things in super-heated water, which would require very high pressures. Imagine getting water to 400F and how golden brown and moist things would be that cook that way! It would be like deep frying food in water.

Dave Arnold tried this and was not impressed: https://cookingissues.com/2009/06/11/maillard-pipe-potatoes/

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As you can see from the photo, the potato turns a dark mahogany all the way through (cause it is 355° all the way through). Even the water turns mahogany.

This experiment taught me that not all Maillard reactions produce good flavors. The Maillard pipe potato tastes awful and smells acrid. Damn it’s bad—but it’s instructive.

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Re: Cook whole grains like popcorn (2018)

#92

Post by robshrk »

turnsout wrote: post #45
MisterBastahrd wrote: post #16

I think most Americans are familiar with Sugar / Honey Smacks. These are created by placing wheat in a high pressure vessel and cooking the grain under pressure before suddenly releasing the pressure. The result is that the grain becomes "puffed" by expanding in size. In Asia, there are street merchants who will throw grains into an iron vessel which is then closed and heated to create a similar pressure situation. W…

I wonder if you could do the same in an Instant Pot... I just tried the stovetop technique with wheat berries (hard white), and they just expanded very slightly. But unlike a raw wheat berry, they tasted okay!

Instant Pot is 12 psi. The popcorn cannons are about 150 psi. It needs to be released at once and a blast of steam comes out with the grains.

Re: Cook whole grains like popcorn (2018)

#93

Post by gumboza »

mzs wrote: post #87
gumboza wrote: post #63

Well i just tried this with all the grains in my cupboard and it now smells like burned ass in here and it all tasted horrible.

Thank you for your experiment! You can definitely do it with buckwheat* at least, but not with the method described in this submission. You first need to boil the buckwheat in water and then air dry it. Then when it it is fully dried you add it to boiling oil in small amounts. * https://www.facebook.com/watch/?v=976365162779630

Yeah I’ve ordered some with my shopping and will attempt this week :)

Re: Cook whole grains like popcorn (2018)

#94

Post by stevenwoo »

Groxx wrote: post #9

Huh. Does a normal air popper get hot enough for these? Seems like probably, since the pop is largely just due to internal pressure from heating the water? Air poppers are incredibly foolproof compared to pan popping.

I get a lot of unpopped kernels with an air popper but can regularly get a much higher percentage (often almost all) from pan popping but that could just be me using a cheap air popper.

Re: Cook whole grains like popcorn (2018)

#95

Post by pontifier »

Ancapistani wrote: post #43
engr wrote: post #12

Earlier quoted context omitted.

I think safety may have something to do with it, it's pretty much a bomb

I… don’t think that’s it. I’m tempted to find and buy one a pressurized popcorn popper like that, and set up at my local farmers’ market. It might be popular, or it might not - but it would definitely be fun.

You inspired me... I went ahead and ordered one.

Re: Cook whole grains like popcorn (2018)

#96

Post by bowsamic »

schwartzworld wrote: post #79
imajoredinecon wrote: post #18

Earlier quoted context omitted.

> It is possible to pop some other grains like popcorn, but none of the ones listed here, at least not using the methodology described. I didn't read the article as asserting that any of the grains popped like popcorn? There's a picture that makes this quite clear.

It's literally in the title.

No it isn’t? It says cook them in the same way that you cook popcorn, not that they actually pop

Re: Cook whole grains like popcorn (2018)

#97

Post by More-nitors »

More-nitors wrote: post #88
spathi_fwiffo wrote: post #53

Earlier quoted context omitted.

sounds a bit like a pilaf, but with less water for the final step. What is the final product like? normal rice or something else?

https://global.11st.co.kr/glb/products/307248392 maybe it's something like this? btw you can put this in ramen

edit:

this seems to be a better match ('grain popcorn') https://global.11st.co.kr/glb/products/4169934568

Re: Cook whole grains like popcorn (2018)

#98

Post by rjzzleep »

Stratoscope wrote: post #38

Time to share my recipe for dry roasted pressure cooked brown rice. I make this using a stainless steel stovetop pressure cooker. I do not recommend aluminum. The ingredients are two cups brown rice (long or short grain as you wish), two cups of water or a little less (yes, the rice:water ratio is just 1:1), and half a teaspoon of salt or less. You can scale this up or down easily. Put the rice in the pressure cooker…

I mean sure ... but why not just get a rice cooker?

Re: Cook whole grains like popcorn (2018)

#99

Post by Stratoscope »

rjzzleep wrote: post #98
Stratoscope wrote: post #38

Time to share my recipe for dry roasted pressure cooked brown rice. I make this using a stainless steel stovetop pressure cooker. I do not recommend aluminum. The ingredients are two cups brown rice (long or short grain as you wish), two cups of water or a little less (yes, the rice:water ratio is just 1:1), and half a teaspoon of salt or less. You can scale this up or down easily. Put the rice in the pressure cooker…

I mean sure ... but why not just get a rice cooker?

Rice cookers are great. But they don't roast the rice.

The roasting gives another flavor dimension, just as roasting spices changes their flavor.

Each approach has its place.

Re: Cook whole grains like popcorn (2018)

#100

Post by OJFord »

rjzzleep wrote: post #98
Stratoscope wrote: post #38

Time to share my recipe for dry roasted pressure cooked brown rice. I make this using a stainless steel stovetop pressure cooker. I do not recommend aluminum. The ingredients are two cups brown rice (long or short grain as you wish), two cups of water or a little less (yes, the rice:water ratio is just 1:1), and half a teaspoon of salt or less. You can scale this up or down easily. Put the rice in the pressure cooker…

I mean sure ... but why not just get a rice cooker?

I mean sure ... but why not just use the pressure cooker you already have?
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