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What's the secret to this? I always end up a mix of popped, un-popped and burnt amaranth. I've tried a variety of different techniques and none of them seem to
by GloriousKoji 4y ago
What's the secret to this? I always end up a mix of popped, un-popped and burnt amaranth. I've tried a variety of different techniques and none of them seem to work well for me.
- klyrs 4y agoNever let the grains stop moving? And, it's delicate; burning is a definite risk. I do tend to make several small batches, about a third of a cup at a time. Come to think of it, I've never tried to make it in a microwave. Might be worth trying
- gs17 4y agoI tried similar with sorghum in the microwave and ended up horribly burning it. I think it's too delicate a process with non-popcorn/rice grains, keeping it moving would have averted disaster for me, but I can't do that easily with a microwave.