Author Topic: Buckwheat - tipp from Germany  (Read 4328 times)

Offline Thermomixer

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Buckwheat - tipp from Germany
« on: October 20, 2008, 11:57:09 pm »
Today's tipp from Germany:

Buckwheat

Buckwheat is in the same family as rhubarb and sorrel. In the 14th Century it came from Central Asia to Europe. We buy it without the dark brown hard shell so it is seen as a beige-tan seed.  Buckwheat tastes nutty, and contains important minerals such as iron, magnesium and silica, it also contains many amino acids: lysine is important as a nerve food, and tryptophan ensures good sleep.

Caution: The red dye from the buckwheat - fruit peel makes the skin sensitive to sunlight, therefore only buy peeled buckwheat. It is suitable for pancakes, crumbing cutlets, dumplings, cakes, cooked as a supplement, as a cereal such as grits.  Make your buckwheat flour yourself by grinding in the Thermomix .
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Offline cecilia

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Re: Buckwheat - tipp from Germany
« Reply #1 on: April 15, 2013, 11:43:43 pm »
I am bumping this to say thanks to Thermomixer.  Buckwheat is an important component of our demonstrations and it is not as loud to process as whole wheat.
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Offline goldfish

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Re: Buckwheat - tipp from Germany
« Reply #2 on: April 16, 2013, 12:06:03 am »
Many thanks for the bump, Cecilia!!  This tip was certainly hidden away there for quite a while!! :D

Offline teagg

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Re: Buckwheat - tipp from Germany
« Reply #3 on: April 16, 2013, 02:38:18 am »
Cecilia
Which bit of the demo do you use buckwheat for and why?
(I didn't and would like to know more as I have some in the pantry that needs using up!!!)
Thx
Gillian

Offline cecilia

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Re: Buckwheat - tipp from Germany
« Reply #4 on: April 16, 2013, 05:41:44 am »
Buckwheat is used to demonstrate the grinding - 100g of buckwheat ground to flour then 450g Baker's flour makes delicious dinner rolls.
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