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Oct 31, 2009 09:29 AM

Mushy Kasha: what am I doing wrong?

My daughter LOVES kasha, but every time I try to make it, it comes out mushy, not fluffy.

I've done the coat-with-egg-then-toast, then add boiling water method and today I tried sautéing the kasha in butter first, then steamed with (hot) chicken stock. Both times mushy.

Too much liquid? Both recipes called for a 1 to 3 ratio.

What's your secret? Help!

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  1. I coat w/egg, toast in a dry pan then add 2 cups of boiling broth,or water comes out great, so yes I think you use too much liquid.
    Also what granulation are you using? I generally prefer the medium, but just bought fine so I could try to get my girlfriend (who has many texture related food issues) to like kasha. I have not cooked it yet

    1. I love it, too. Too much liquid. From what I've seen and done, it's a 1:2 ratio or even 1:11/2, if you like it firm. Like rice. I use a scant 1:2.
      Do the egg coating thing, then add boiling stock, simmer for 6-7 minutes, let rest for 5 minutes covered and fluff.
      Here's a link with more than you ever wanted to know about kasha:

      Here's a kasha discussion Chowlink, which did not appear on the auto-links here, which just picked up on the "what am I doing wrong part", rather than the Kasha part.
      Hope this helps. Happy Halloween! (My DH's birthday, he's pretty scary.)

      1. I always use 2 cups water to 1 cup kasha. Dry pan roast it first, then slowly bring to a boil on the stove, cover with lid and put in 300F oven for 30 mins. After taking out of the oven, do not open lid, cover with towel and let rest for 10-15 mins. Then open, fluff with fork and add butter.

        1. As others have said, 1:3 is definitely too much water. You might also be cooking too much kasha at a time? I grew up with fluffy kasha for breakfast every single morning using such a simple cooking process that I never would have thought there was a "trick" to it - simply bring a cup of water to a rolling boil, add a pinch of salt and 1/2 cup whole kasha (Wolff's), give it a stir with a fork, and turn down to low to simmer for about 15 mins. As with rice, you should end up with steam vents in the kasha, and the grains will be quite separate. In fact, coincidentally, I was just cooking a pot when I read this, so a not terribly good photo of the results of this method is attached :)

          If you want to cook more kasha, use a larger pot or reduce the amount of water. I use .5:1 cups in a small pot, 1:2 in a medium pot, and for any more, I'd reduce the water. If you use a pot that's too small or you scale up the amounts too much, the kasha is drowning in deep liquid that doesn't have much chance to evaporate, and the steam vents can't form.

          I have definitely never gotten any mileage out of the egg techniques, or toasting. I think the key is to introduce kasha to strongly boiling water so that it doesn't have a chance to soak much first. I think non-whole kasha is also intrinsically mushy, so you may want to be sure you're using whole and not coarse/medium/fine.

          1. Thanks everyone! Really helpful. I will try again--I'm determined!