🌿 
:ignucius:
I was worried that the buckwheat would have clouded the taste of the lemon and ginger but it didn't, turns out that I bout "whole" buckwheat and that the taste is slightly less pronounced, but the texture is more firm and it's easier to make noddle with them.
I made too make of it so I thought of mixing my steamed leeks with it and it's just heavens, was the missing piece to make this gorgeous.
bonifartius 𒂼𒄄
@mangeurdenuage quite interesting, didn't know that buckwheat does work for making a roux
on the other hand, the only thing i have done with buckwheat are pancakes :)
>didn't know that buckwheat does work for making a roux
You can, note that I'm using "whole buckwheat" "sarrasin entier", that means the protective layer that is usually removed is also grinded, it lessens the taste but it makes recopies like bechamel, or pasta easier to make.
>the only thing i have done with buckwheat are pancakes
It's the most usual of all recipes and it's good, you can make pretty much do the same things as wheat would do imo.
Gonna try making bread when possible since I have a machine for cooking it now.
Gonna do noodles too when I have the utensils.
@mangeurdenuage
> You can, note that I'm using "whole buckwheat" "sarrasin entier", that means the protective layer that is usually removed is also grinded, it lessens the taste but it makes recopies like bechamel, or pasta easier to make.
maybe i'll just grind up some flour myself :) all the ones i have seen are likely with the hulls removed.
a bread sure would be interesting, i wonder if it stays together. maybe by doing a sour dough, like with rye.
i have seen a documentary about a japanese buckwheat noodle master some time ago. was pretty interesting because he still used all the old techniques and tools.
>i have seen a documentary about a japanese buckwheat noodle master some time ago. was pretty interesting because he still used all the old techniques and tools.
Ditto.