Guest guest Posted July 6, 2008 Report Share Posted July 6, 2008 1. When I pre-soak my grains with vinegar, should I use the same water for cooking them? I figure it either has some good things that should stay with the grains and/or has bad things that should get out of the grains. I pre-soaked my steel cut oats using vinegar and then cooked them in the same water. They no longer tasted like oats but a little strange, maybe slightly fermented. When I had soaked them in baking soda they were much more digestible than with no pre-soaking, but still tasted like good oats. Is baking soda just as good to use as vinegar? If I use the vinegar but then rinse the oats before cooking them in fresh water, will they taste like oats again? 2. The other night I cooked daikon radish strips in coconut oil. I left it on the stove longer than planned when the phone rang and when I came back the radish was quite browned. It was just delicious! I cooked them over medium heat using a coconut oil for medium heat. I would like to keep doing this but I'm not sure if cooking that long is bad for the oil's nutritional qualities or if the browning was just sugars from the radish caramelizing without introducing anything bad to the dish. Thanks Quote Link to comment Share on other sites More sharing options...
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