The difference between cracked wheat and wheatgerm

The basic cooking technique is the same for whole amaranth as for many other whole grains (e.g., barley) and grain-like seeds (e.g., quinoa): bring water to a boil, add the grain, simmer uncovered on low until the grain has reached the consistency you desire (that is the only true definition of "done" -- never be afraid to taste your food as you go!), then let cool. Even when packaging suggest soaking, I do not soak my grains and I have never had any problems. OF course, others will insist soaking is necessary. My advice, if you are concerned: try it both ways and see which you prefer.

For each part of whole amaranth, here is the proportion of water: -- porridge consistency, 3 parts water (some liquid will remain) -- soft texture but with distinct grains, 2 parts water -- firm texture (pilaf), 1 part water

If the water has nearly all cooked off but you want a softer texture, add extra water and keep cooking. If you are not sure what consistency you want, err on the firmer side, and taste as you go. Note that larger batches (say, over 1/2-kilo of grain) need less water than smaller batches, so plan accordingly.

Adding salt to the water at the start is optional but I encourage it. The point of adding it early is to incorporate the salt into the grains evenly. Under-salting will mute the flavors substantially. Adding salt at the last minute will provide a burst of salt on the tongue that is not always pleasant or desired, especially if you serve the grain with some other moderately salty food.

As for fat, I don't add any because I usually serve the amaranth with something that is already fatty (like an enriched sauce). If you want to add a fat, then I would do so before the water has completely cooked off to ensure the fat coats the grains more or less evenly.

Oh, and I love using an automatic rice-cooker for my grains, as it automatically turns off when the temperature of the food rises substantially above 100 C (meaning all the water has cooked off).

Just as with kneading, stirring develops the gluten in the flour. over-mixing batter is a culinary no-no (fr. non-non). Batters are frequently rested in the refrigerator so the gluten can relax. Foods fried in batter that has been overworked and deprived of adequate rest is like a chef exposed to the same conditions–tough and tired.

Whole wheat flour has considerable difficulty developing its gluten potential because when the outer coat (bran) is ground up and combined with the starchy endosperm, sharp particles of bran chop up the strands of gluten as they attempt to form. So the very quality that makes whole wheat flour such a 'pain' in the ass for bread making makes it highly useful for batters.

Whole wheat has practically become my default flour. It's fine for dusting food articles on their way to the sauté pan, and for making roux. But bear in mind that you may need to use a little more roux than before to achieve a given degree of thickening. That's because the bran coat displaces a small portion of the starchy endosperm.