How to make dry bulgur wheat?
I am fond of bulgur wheat and often cook it with lots of veggies and season it with fresh herbs. What turns me off is the stickiness. It turns out to be too sticky when completely cooked. I want to cook bulgur wheat but at the same time keep it moist and dry. Someone please guide.
Best Answer
When you refer to cooking Bulgur wheat, do you boil it in a pot of water? Admittedly the only thing I have ever done with Bulgur wheat was Tabbouleh, where you just reconstitute the dry Bulgur wheat by pouring boiling water on it and letting it soak that way until it softens and fluffs up real nice & golden with every grain separate from the others. I.e. not sticky or gluey.
One time, on bad advice, I bought "cracked wheat" which is, I gather now from Wikipedia, not the same, even though some people think the two are identical. On that occasion, my "Bulgur" wheat did soften but was grayish in color and the individual grains stuck together kind of like oatmeal.
Wikipedia says that Bulgur wheat has been parboiled already, so you wouldn't need to boil it a lot to cook it, but merely re-hydrate with just the right amount of boiling water. So ... if possibly you are using "cracked wheat" like I did, maybe this info can help with the stickiness problem.
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Quick Answer about "How to make dry bulgur wheat?"
Cook the coarse bulgur wheat. Season with a big pinch of kosher salt. Once the liquid bubbles again, lower the heat. Let it simmer, covered, for about 12 minutes. The bulgur should be tender, and there should be no liquid left.How do you make bulgur wheat less wet?
If you've soaked the bulgur wheat and it's still too firm once all the water has been absorbed, simply add a splash more boiling water and leave for a few extra minutes, or microwave to fully steam the grains.Can you grind bulgur wheat?
Grinding tool: you have several options for grinding the wheat, including a blender, grain mill, spice grinder, or even a ziplock bag and a rolling pin. Strainers: to easily sift the ground bulgur wheat into different categories (fine, medium, coarse), you'll need at least two strainers.Should bulgur be soaked before cooking?
BEST ANSWER: Yes, when adding Bulgur to baked goods you will want to soak it first. To do so, add boiling water to the Bulgur and allow this mixture to sit for approximately 30 minutes. After the 30 minutes, strain the it and add it to your recipe with the wet ingredients.What is dry bulgur?
Bulgur is an edible cereal grain made from dried, cracked wheat. Durum wheat is used most often, but other hard wheat species, like einkorn, are used as well ( 1 , 2 , 3 ).How to Make Bulgur at Home
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Answer 2
One trick I use when cooking rice is to fry it in a bit of oil or butter first before adding any liquid. This eliminates the stickiness issue. Perhaps try out this approach. Yeah, I know, oil means calories, but olive oil is nutritious!
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