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14

Grains and Legumes—Cooking for Great Flavor

Lecture no. 14 from the course: The Everyday Gourmet: Rediscovering the Lost Art of Cooking

Grains and Legumes—Cooking for Great Flavor

Taught by Professor Bill Briwa | 40 min | Categories: Food & Wine

What’s a quick-soak method for beans when you don’t have time to soak them overnight? What’s a simple trick for testing the tenderness of cooked beans? How long should you cook different types of rice? What should you pay attention to when making a risotto? Learn the answers to these and other questions about cooking the culinary staples of beans and grains.

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November 3, 2016

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