PS on popped wheat and "finished" recipe

Got the soft wheat and it was successful, too.

Would I buy soft wheat just for this?

Nope!

Amazingly we have found we do prefer the red wheat --- but we think ALL of it is just YUMMY!!!!





After making many, many batches, I've pretty well got this refined!!! I'm sure you're thinkin' I'm obsessed but if I can save anyone some of the time and testing to get to the wonderful finished product, so be it! LOL

RECIPE
1 cup rinsed wheat and at least 4 cups water --- boil 1 hr 30 min, adding water if needed. Drain well. One cup of wheat before cooked will equal about six batches to be fried.

Put a couple inches of oil in a pot for deep fat frying. Heat to 360 degrees. Put 1/2 cup of the cooked wheat in a frying basket when oil reaches 360 degrees. Cook for 2 min. 45 sec. to 3 minutes or until it turns a good (deep) golden brown. The small bubbling will come to an almost complete stop and the oil temperature will again be very close to 360 degrees. Drain on a paper towel and salt or season as you desire. Cool completely and store in a glass jar. (see March 30 post for seasoning suggestions)

Notes: The above reached our desire of crunchy and puffiness. We found undercooked was about as bad as overdone. Did you know some of the wheat, if boiled long enough, will turn inside out? I cooked it trying to get it all to do it (for hours) and found not all turned. When the wheat is cooked for the hour and thirty minutes, it has opened sufficiently. I tried many variables to process more in the frying process but none turned out as good as just 1/2 cup.)

Basak