General Discussion

2 Topics: Quinoa and my Omlette Pan


General Discussion 2

2 Topics: Quinoa and my Omlette Pan

David Greenbaum | Jul 13, 2003 12:51 PM

1) I tried making Quinoa last night, and it was only a moderate success at best. It's the black kind (really pretty) and I bought it at Kalustayan's here in New York. Anyhow, I followed the directions and boiled 2 cups water, added 1 cup Quinoa. By the time the water had simmered off at moderate to low heat (25 min?) the Quinoa were still somewhat crunchy, though not unpleasant. I added some chopped tomatoes and some crumbled queso fresco and that was it.

Questions: is Qunioa supposed to have this texture? What did I do wrong here? We ate it, but I'd like to do better.

2) My father-in-law-to-be gave me a great birthday present: "The Original French Chef Omelette Pan," made by the Pot Shop of Boston. It's cast iron. Anyhow, I seasoned it overnight (followed the directions). This morning I made 2 omlettes in the pan, and then wiped it clean with a paper towel like the directions said.

Questions: the pan now has lots of brown markings in it - you know, it looks like a slightly used pan. Is this the way it should look? Will it get black eventually like other cast iron pans - is the "stuff" and coloring left behind just part of the longer "seasoning" process?

Thanks for any and all responses.

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