Fool Proof Method for Cooking Grains - Kitchen Conundrums with Thomas Joseph

Follow along as Thomas Joseph breaks down easy and fool proof methods for cooking grains like freekah, quinoa, and farro. Their nutty and warm flavors are the perfect side dish to any meal.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
/ everydayfoodvideos

[@TARDISJACKED]

These are great tips. I would love for you guys to do some low carb, low sugar foods. I was diagnosed this year as diabetic and am trying to change my eating habits so I would love for you to create some videos of better options to some of these foods.

[@thecritz7282]

I was expecting some or all of these grains to be tossed in a little butter after they were cooked. It's nice to see how simple it is to season all of them :) Thank you, TJ!

[@tomasgrimm3086]

Ill share you my method, I cook grains like rice, millet for about 15 min. with abundant water, then i turn out the heat, and let it sit for 10 minutes with the lid on, the rest of the water in the pot is absorbed, they don´t get burnt and usually it´s not even necesarry to drain.

[@sanrek8877]

Thats the right way.

[@AshkenaziChristian]

So the "method" is to boil a grain in an excess of water and thereafter drain the grain?

[@duallove6909]

Yes

[@DavidJYuan]

Thank you! This was really good!

[@invaderzimismyfav]

Thank the normal videos are back!!!

[@tapatelosojos]

I think what you named as farro is well known in Chile as "mote de trigo" or just "mote". We use it to make a delicious summer and festive beverage served with dried (re-hydrated) peaches, "mote con huesillos". You should check that out :)

[@tpn1110]

I think mote is barley

[@tapatelosojos]

@@tpn1110 barley is cebada :)

[@limgeyleng5056]

Good tips! Thank you!

[@ariel3725]

I tend to overcook quinoa. Thanks for this tip!

[@riacharda]

Farro looks just like pearled barley. I really love pearled barley but i'm not a fan of the long cooking time. Could you make a video on this Thomas?

[@mahashokry5652]

Hi ...in Egypt we used to soak farro over night ...so in the early morning we add to it a tbspoon of rice and bring them to boil for only 15minits ...you can add milk .suger .and raisin and nuts to serve as a full breakfast meal

[@forever_vegan1462]

We eat freek every day and loooove it.

[@happydays1336]

I used to put salt in whole grain cereals (like oatmeal) because my husband is a "salt" person. I gradually cut it down and now add zero salt and my husband hasn't even noticed. Cereal with salt in it now tastes briny and awful to me. Ditto butter. Salted butter now tastes gross to me, too. It's the same with sugar--if you reduce it a bit at a time you won't notice--such as with fresh strawberries or hot cereal.

[@MrAcook1985]

What brand pans do u use Thomas?

[@chrismoore9686]

Hah! This should have been yesterday's piece. Love this episode and now I want to run out and buy freekeh! Thanks.

[@simioni]

Thomas, I find your videos very informative, always going for the technical aspects of cooking and helping people learn the secrets to intimidating recipes. Sara's videos on the other hand aim for the opposite: super simple recipes that she likes to cook while making funny noises. And that's fine but these videos don't even aim to be helpful or useful. They are more like, for fun. For me it feels like the target audience for these two kinds of videos are very different. Have you ever considered having separate channels? This way people could subscribe to the videos they have interest in without bloating their feed with unrelated ones. That would be great!

[@arashsani6719]

can you make a video about cooking white rice with all methods?

[@abood-my9ve]

thank you its really useful

[@sabinam7438]

ahe ahe ahe ahe ahine

[@junialstudios]

Don't toss the water--it's a great substitute for stock!!!!!

[@helpfulnatural]

Yes, and the starch in that water is a great thickener! :)

[@tomasgrimm3086]

sometimes, unless you buy orgainc, it´s better to drain some water because it´s a last cleaning method for any toxic or pestiside remainder in the grains

[@evg129]

can you freeze quinoa after it's been cooked?

[@EmilyJelassi]

what about teff and amaranth??

[@alissap1290]

What’s the water to grain ratio? Didn’t catch that?

[@norahall731]

good food

[@mrfudd13]

Didn't catch any quantity ID for either the water or grain, I'm guessing that's on purpose? What you're saying is if you don't know the proportions, use an abundance of water, and taste-test as you go.

[@matthewsanterre1292]

How long does it take to boil barley?

[@patricialynveal4017]

I dont use salt cooking pasta or quinoa so why use with other grains?

[@anikaestes2060]

Do you loose any nutrients in the left over boiled water?

[@loveydovey5698]

If you don't wash your quinoa can it harm you in any way? I don't like to rinse grains because i believe all the starches and stuff are extra nutrients. And i need everything i can get as far as nutrition goes these days. Thanx if someone actually knows and answwrs me. And thanx anyways if not. I can find out somewhere else im sure if need be.

[@sjbishopjones]

try Sorghum, Kamut, Bulgur and Wheat Berry

[@nadiabramantyo1595]

Show me how to perfectly cook lentils

[@tomasgrimm3086]

I think it´s about the same but instead of 20 to 30 minutes, you cook them for at least 40 minutes with abundant water

[@jellybean13ct]

can altitude effect cooking times and water amounts?

[@JuanDavidOrjuela]

Absolutely. I live in Bogotá (very high altitude) and I can tell you from experience that grains take a lot longer to cook than usually advertised, hence why pressure cookers are so popular around here.

[@over9000demonfurbies]

how about making Italian meringue butter cream. every time I try, I just get a soupy mess

[@sbeckas]

Farro comes in different types-whole grain, pearled and split - perhaps you could add instructions for the different types-ps nutrition is different too.

[@afafjuma6614]

Freekeh is really good but I wouldn't suggest making a big portion. It is REALLY stuffing.

[@kell_checks_in]

Afaf Juma I agree with this. I love whole grains, but, man, more than a quarter cup dry is just too much per person.

[@MichelleBlair]

What is the best method for cooking brown rice, So far I know I hate brown rice , each time we cook that rice it comes out different, we also trying different brands to find the one we like best

[@Chemeleon15]

if you boil brown rice (like this video), drain it and immediately put it back in the pot with a lid and no extra heat (to steam itself) it comes out really nice.

[@wademartinishere]

Question: You think this will work for white rice? I think white rice is too starchy and will end up a gooey mess with this method. Do you disagree?

[@wongmjane]

I literally just carelessly put the water in the ratio you'd normally put with quinoa (2:1) instead of (1.15:1) yesterday. It turned into a gooey mess

[@lsyeung8515]

I don't think this work for white rice, unless you want a bowl of congee

[@robin-tainebrownell1491]

I cook white rice like this all the time, but you do have to watch it because it does overcook easily.

[@mo1976ney]

In Northern Europe we all cook rice this way. You can cook it dry using the exact amount of water it needs or you can boil and then drain. Don't cook it too long, just the amount of time the rice needs depending on the type. White rice about 10-15 min. Taste it if you're not sure. I only discovered the ricecooker 2 years ago, from Chinese and Korean cooking here, had never seen anyone use it before!

[@mo1976ney]

Oops: sometimes white rice only takes 8 min. And for the best result, drain and let sit in the pan with a lid on for 5-10 min more (it dry-steams a bit more).

[@ahuman5642]

Is “Farro” also called Spelt berries/grain?

[@wolflynnx4]

A friend who cooks at a restaurant said that he does this with rice. I don't remember how long though. Can you also use this method with brown rice and barely

[@PalestinianLad]

Check 3:15 he mentions that it can be used for other grains including white and brown rice

[@wolflynnx4]

Thanks

[@redstars555]

Can you eat quinoa while it is still hard? I was served some in a restaurant and it wasn't puffy or light at all, which seems to be the way to properly cook it

[@wongmjane]

it's okay

[@kaynieto]

How to make whole grain rice taste good! Please help Thomas! Trying to get my parents to eat healthier without seeming like it.

[@xhottestpink]

how do we go about really adding flavor to the grains while they cook? almost like an infuse. I dislike plain flavors, and in trying to eat healthier but all brown rice and quinoas taste so bland, I can't get over it. 😔

[@marijausas2922]

i hate plain too so i just add my favourite seasoning on it and mix it with a fork until it tastes good. after it cooks(boils)

[@duallove6909]

You can add any stock and spices you like to the water you are boiling it with. You can also sauté an onion till brown then add water and cook your grains with it.

[@kell_checks_in]

I keep around dried onion and garlic powder just for cooking grains and beans. You can also throw in herbs. Anything that isn't acidic (i.e. tomato paste) will work. (Acidic stuff interes with the osmosis so the grains never soften.)

[@Hushoo]

How do you flip an omelette?

[@rolandoriggio5026]

Grain to Water ratio tho?

[@bubz6846]

What if you're on a no salt diet

[@The95Genni]

Freekeh looks and sounds a lot like what here in Germany is called "Grünkern"

[@dmarti47]

Basically, judge cooking time by the size of the grain.

[@YoruFullbuster]

Normally the quinoa i ate have tiny rocks. What happened xD?

[@sanrek8877]

Freeka and Farrow never heard in my life.

[@krawford13]

You have the cutest face!!

[@LoveDianeBE]

I like him. :)

[@OmnivorousReader]

Why? WHY do 'we always add salt in the water'? My mother and grandmother never did, my godmother did. It is a matter of choice and for someone who is trying to reduce there salt intake it should be a no. What is this myth, that it is impossible to boil a carb without salt...??

[@RichClashChair]

Who else is hungry? I just did a bacon wrapped hamburger video on my channel.

[@eugenesedita]

Freek-eh not freek-ay, no?

[@williampalacio5743]

I don’t cook my grains, I eat them raw,,,

[@hungabunabunga3645]

Wrong wrong wrong