Thread starter nicko Start date Apr 17, France, French, English, Spanish. I am translating a text about cereals. On one page, there are different photographs showing different types of grain sold in shops, especially "popped quinoa" and "puffed quinoa".
Is there anyone to help me to translate "popped quinoa"? Kecha Senior Member Paris. A corn field was knocked down flat. We filled a few large sacks to feed the squirrels. I had recalled when I was a child growing up on the farm, I'd eat the field corn, one kernel, crunch crunch, at a time. Older now, and harder on the teeth, I thought I should try cooking it first. So I just cooked it like popcorn. The heat via peanut oil, puffed them up and broke down the starch somewhat.
Somewhere in between pop corn and un-popped popcorn. So to this day, we call it tornado corn. See this Wikipedia page, machine is call popcorn hammer Puffed grain - Wikipedia, the free encyclopedia. Jun 18, 3. When I was in high school, one of my schoolmates brought what looked like miniature pop corn to school. It was such an oddity; tasted like pop corn. It was grain sorghum we called if Kafir corn in those days that he had popped just like pop corn.
Never seen any since. Jun 18, 4. I once raised a row or two of multicolored corn that looked like Indian corn. I think it was advertised as dual purpose corn. It popped just like regular popcorn and was the best popcorn I ever ate. Last edited: Jun 18, Jun 18, Thread Starter 5. Thanks for the responses. The way the cooking is done does not produce popcorn when using maize, but as Paddy says, sort of half way betweeb the raw and popped.
We prefer beans and chickpeas as maize still tends to be rather hard at the half way point, and again as Paddy says - hard on the old teeth which are definitely wearing down from lots of use, and the odd one missing.
Quinoa is another grain that pops small but rounds out with big flavor. Puffed quinoa will make a popping sound when cooked but doesn't really look any different.
The difference, however, lies in the flavor. Puffed quinoa has a lighter texture and nuttier taste. It's great baked into healthy desserts, on top of salads or as a cereal alternative. Once you've got amaranth and quinoa popped, you can really start to experiment with grains and seeds like barley, wheat berries and millet. So put down the corn, and start popping er, puffing -- all the chefs are doing it. If you have no idea how to pop anything, watch the video below.
Gwen Bruno has been a full-time freelance writer since , with her gardening-related articles appearing on DavesGarden. She is a former teacher and librarian, and she holds a bachelor's degree in education from Augustana College and master's degrees in education and library science from North Park University and the University of Wisconsin.
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