Knowledge Base > Fran Costigan - Real Talk on Recipe Testing
Fran Costigan - Real Talk on Recipe Testing
This event was on
Tuesday, May 14, 2024 at 1:00 pm Pacific, 4:00 pm Eastern
What steps are necessary to develop and deliver recipes that consistently yield successful and reproducible results for your audience, whether that is family, friends, followers, cli… Read More.
Question:
How can I keep my farro from becoming gummy when I cook it?
— Victoria Mulligan
Answer:
I don't know if you're cooking your grain in an amount of water and then waiting for the water to just, um, evaporate completely. I tend to cook my grains, quinoa, for example, and rice in the way that I cook pasta. So I have a big pot of water at, at a boil, and I cook the grain until it's done and then drain it right away and put it into a large con, a large dish, and then, um, just kind of fan it. And it, and it shouldn't be gummy when you do that. That's the, it's the starch that's making it gummy. So you might wanna try cooking it for a shorter period of time or cooking it in more water.
