I find leaving the bulur to stand in the duo undistrubed gives the best result. As for the stock pot just add abit of boling water to it, stir to dissolve then add the rest of the water to cool it off and stir them together. When using the instant pot we use a ratio of bulur to water of 1 to 1.5, if we use a pot on the stove or microwave a ratio of 1 to 2 this allows for the water lost to even with a lid. With our yum asia sakura rice cooker we use a ration of 1 to 1 due to a slower temp cook and longer time. These are the cooking time we use with our setup, Medium coarse bulgur #2 takes about 12 minutes to cook, Coarse bulgur #3 takes between 12 to 14 minutes, Extra coarse bulgur #4 takes about 15 minutes. I would suggest trying small batches till you dial in your ratios of water and times. The best channel i have found for all Turkish and middle eastern cooking has been Refika's Kitchen on you tube. Excellent recipes and general cooking information, with a side of turkish culture and history. Never stop looking for better ways to prepare your food to suit yourselves, hence why i enjoyed this watching this video. Take care. God bless one and all.
I just find it cooks it perfectly while keeping the moisture levels nice, but you could experiment with shorter time on high pressure too! Let me know how you get on!
Why didn't you use hot water before you put in the portion of stockpot? It would have been nice to have seen the bulgur fluffed up with a fork on a plate to illustrate it's texture and stickiness. Having watched the video I suspect that there was rather more water than was needed.
Nope, exactly the perfect amount of water, otherwise I would have said a different amount - wouldn't be a very helpful tutorial otherwise 😂 I don't use hot water because the water gets hot in the IP when pressure cooking, and you can mix in the stock super easily when opening the lid. It all mixes perfectly - part of the point of a machine like this is to take away other steps, so heating up water to put it in the pressure cooker would be double the work.
Hi, I get you - I probably seem a bit overly excited about my Instant Pot, haha! It is not an ad - they are not paying me for this video and I am in no way sponsored by Instant Pot. I got this for Christmas and I know quite a lot of people have the same appliance, so I want to help those who have it use it in the best way! But you can totally do bulgur wheat in a normal saucepan too. I'll probably do a video on that in the future!
Hum, when I read "low carb" on your video to promote bulgur… First, I'm a "high carber" (80/10/10), and second, bulgur calories are 85% from carbs. So, don't be afraid with carbs, and learn your lesson before saying something that incorrect.
You’re right re low carb, it’s not really! However because of how nutrient dense it is, it’s considered an acceptable part of a low carb diet (for those who are looking for that). I agree though, there’s no reason to be afraid of carbs - as you would know if you checked out any of my other work (website, podcast or other videos). Thanks! (Also, I’m continually “learning my lesson” 😅 as that is pretty much the whole purpose of the TFSB community ❤)
Great that you know all about it Claire, but not everyone else does! My channel is not just for water ratio facts but for fun home cooking for health reasons ✌🏼
Yeahhhhhhh no. Did everything and it came out nasty and mushy. The instant pot website says to use a 1:1.5 ratio for the water and says to cook on low pressure for 10 mins. I would try that.
Just finished cooking my bulgur and that's EXACTLY the way I wanted it
Thank you! It turned out perfect to my liking
Oh Ayesha - that makes me so happy! Thank you for your comment, and hope you enjoyed the bulgur! (I’ve done one on quinoa in the IP too!)
@@TheFromScratchBody great! I messed up the quiona the first time I cooked it! Will 💯 have a look at the video
Thanks!
Thanks for the video , i love Bulgur......................it is VERY HEALTHY.
Thank you for the comment! I love it too! Always great when you enjoy something and know it's good for you :)
I find leaving the bulur to stand in the duo undistrubed gives the best result. As for the stock pot just add abit of boling water to it, stir to dissolve then add the rest of the water to cool it off and stir them together. When using the instant pot we use a ratio of bulur to water of 1 to 1.5, if we use a pot on the stove or microwave a ratio of 1 to 2 this allows for the water lost to even with a lid. With our yum asia sakura rice cooker we use a ration of 1 to 1 due to a slower temp cook and longer time.
These are the cooking time we use with our setup, Medium coarse bulgur #2 takes about 12 minutes to cook, Coarse bulgur #3 takes between 12 to 14 minutes, Extra coarse bulgur #4 takes about 15 minutes. I would suggest trying small batches till you dial in your ratios of water and times.
The best channel i have found for all Turkish and middle eastern cooking has been Refika's Kitchen on you tube. Excellent recipes and general cooking information, with a side of turkish culture and history. Never stop looking for better ways to prepare your food to suit yourselves, hence why i enjoyed this watching this video. Take care. God bless one and all.
Wow, so much helpful info! Thank you for sharing with the community 💕🙏🏼
The good thing about bulgur is that you can't mess it up like rice even if you try to :)))
So true! Another amazing thing about it! It doesn’t really every go sludgy or unappetising. I love it!
Whoa, perfect bulgur indeed! Thank you Liv, this is exactly what I was looking for :)
Thank you so much for your comment, I'm glad I could be of help! I just love bulgur so much 😅💖
You dance in the kitchen too! Gotta subscribe.
Aww Nancy that's a lovely comment - thanks for subscribing and yeah you know it!! Gotta dance!
Thanks, I have a hard time toasting bread in the toaster but I followed your example and it worked out great!
You have a hard time toasting bread in the toaster?
Very helpful 👌
I’m so glad!! Thanks for watching!
Would it be 6 minutes on high pressure? Is there a certain reason for cooking it on low pressure?
I just find it cooks it perfectly while keeping the moisture levels nice, but you could experiment with shorter time on high pressure too! Let me know how you get on!
Is the bulgur you are using coarse grind?
Yes this is coarse!
can you cook it to perfection in a ricer?
I’ve never tried!!
i was expecting you to stand there for 12 minutes waiting for it to coock
😂😂😂
Why didn't you use
Why didn't you use hot water before you put in the portion of stockpot?
It would have been nice to have seen the bulgur fluffed up with a fork on a plate to illustrate it's texture and stickiness. Having watched the video I suspect that there was rather more water than was needed.
Nope, exactly the perfect amount of water, otherwise I would have said a different amount - wouldn't be a very helpful tutorial otherwise 😂 I don't use hot water because the water gets hot in the IP when pressure cooking, and you can mix in the stock super easily when opening the lid. It all mixes perfectly - part of the point of a machine like this is to take away other steps, so heating up water to put it in the pressure cooker would be double the work.
I thought you are doing with that some recipi but I felt You are advertising that pot
Hi, I get you - I probably seem a bit overly excited about my Instant Pot, haha! It is not an ad - they are not paying me for this video and I am in no way sponsored by Instant Pot. I got this for Christmas and I know quite a lot of people have the same appliance, so I want to help those who have it use it in the best way!
But you can totally do bulgur wheat in a normal saucepan too. I'll probably do a video on that in the future!
Hum, when I read "low carb" on your video to promote bulgur… First, I'm a "high carber" (80/10/10), and second, bulgur calories are 85% from carbs. So, don't be afraid with carbs, and learn your lesson before saying something that incorrect.
You’re right re low carb, it’s not really! However because of how nutrient dense it is, it’s considered an acceptable part of a low carb diet (for those who are looking for that). I agree though, there’s no reason to be afraid of carbs - as you would know if you checked out any of my other work (website, podcast or other videos). Thanks!
(Also, I’m continually “learning my lesson” 😅 as that is pretty much the whole purpose of the TFSB community ❤)
Business shut vedio
Thank you for watching!
Too long winded.... I already know the nutritional value of it - I just want to know how much water and how long!
Great that you know all about it Claire, but not everyone else does! My channel is not just for water ratio facts but for fun home cooking for health reasons ✌🏼
Yeahhhhhhh no. Did everything and it came out nasty and mushy. The instant pot website says to use a 1:1.5 ratio for the water and says to cook on low pressure for 10 mins. I would try that.
Sorry it didn’t work for you - did you rinse well?