Amaranth has been a staple food since the times of the Incas, Mayans and Aztecs. The pseudocereal, which belongs to the foxtail family, consists of very fine-grained seeds. Natural amaranth must be washed before cooking so that the bitter substance phytin it contains is washed out. You can find out how you should proceed in the following article.
How do you wash amaranth correctly?
To wash amaranth, put the desired amount in a Tupperware container, fill it three-quarters full with water, swirl the contents, carefully pour off the water and repeat this process several times before washing the amaranth put in the cooking pot.
What problems arise when washing amaranth?
The small amaranth grains are only about one millimeter in size. They fall through normal household sieves; even a tea strainer is still too coarse. Put a cheesecloth or tea towel in the sieve, the tiny grains stick to it and are very difficult to scrape off.
What is the best way to wash amaranth?
Using a special technique, amaranth can be easily washed without the small grains becoming independent:
- Put the required amount of amaranth in a Tupperware container.
- mix with water so that the can is about three quarters full.
- Swirl the contents in circles until all the grains are coated.
- Place the lid so that it lies in the groove of the bowl but is not locked in place.
- Carefully drain the water while pressing the lid lightly.
- Knock the can so that all the grains fall back.
- Repeat several times.
- Add amaranth to the cooking pot.
You can rinse the remaining grains out of the bowl with a little water. To do this, use the measured cooking water directly. For one part amaranth you need 2.5 parts water.
Extremely practical: a hair strainer
If you cook amaranth often, you can make washing it easier using a fine-mesh sieve. Hair sieves have a mesh size of no more than 0.5 millimeters and hold back fine-grained foods such as amaranth or millet.
Tip
Amaranth not only tastes delicious when cooked, but also when puffed. Heat a non-stick pan on the stove and add enough grains to cover the entire bottom. Put a glass lid on immediately. Switch off the plate, swirl it a few times and the crunchy, he althy ingredient for the muesli is ready.
