I picked up some amaranth yesterday. I've found some recipes that say you should soak it before cooking, but is that step really necessary?
Mrs. Larkin is a trusted source on Baking.
Not necessary unless it's really old. It tends to dry out when it's not stored the right way. That's been my experience with it anyway! Also, don't try to pop it unless you're in the mood for vacuuming burnt grains..
Kristy is an expert at making things pretty and a former Associate Editor of Food52.
Soaking grains is recommended for health reasons. Soaking breaks up the phytic acid on the outer layer of the grain. Less phytic acid means easier digestion and more nutrients absorbed.
Neither Lorna Sass nor Heidi Swanson of 101 Cookbooks seems to soak first.
Just curious - how do the recipes that ask you to soak first have you drain the grains? Cheesecloth? They are so tiny!
Express your gratitude for sunshine.
Good day, sunshine.
The sun is out: Are you?
It's Snack Time
Gifts for Mother's Day
12 Recipes for a Stress-Free Week of Cooking
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.