Difference between revisions of "Sorghum"
From Cantr II Wiki
(→Uses for sorghum) |
(Added bone sickle rate) |
||
| (One intermediate revision by one other user not shown) | |||
| Line 8: | Line 8: | ||
| method0 = manual | | method0 = manual | ||
| amount0 = 645 | | amount0 = 645 | ||
| − | | method1 = {{sickle}} | + | | method1 = [[bone sickle]] |
| − | | | + | | amount1 = 967 |
| − | | | + | | method2 = {{sickle}} |
| − | | | + | | amount2 = 1290 |
| + | | method3 = {{scythe}} | ||
| + | | amount3 = 3225 | ||
}} }} | }} }} | ||
Latest revision as of 02:56, 29 July 2021
| Interwiki |
|---|
|
български • Deutsch • English • Español • Esperanto • Français • Italiano • Lietuvių • Lojban • Nederlands • Polska • Português • Русский • Suomi • Svenska • Türkçe • 中文 |
| ||||||||||||||||||||
Sorghum is not edible in its raw form. Sorghum can be baled and made into a haystack.
Uses for sorghum
Sorghum can be used to make:
- malt in an iron bucket or wooden bucket
- sorghum flour in a manual grain grinder or a millstone
- wort from malt in a press
From cake flour:
- angel food cake from cake flour with eggs and sugar in a regular oven, coal oven or gas oven
- baklava from cake flour with honey and nuts on a kitchen table
- banana muffins from cake flour with bananas in a regular oven, coal oven or gas oven
- buccellato from cake flour with raisins, honey, and wine in a convection oven
- carrot cake from cake flour with carrots and raisins in a regular oven, coal oven or gas oven
- pineapple cake from cake flour with pineapple and eggs in a tandoor
- plum pudding from cake flour with large bones, raisins, eggs, and brandy in a convection oven
- spit cake from cake flour with milk and sugar on a spit
From pasta:
- beef stroganoff from pasta with beef, mushrooms, milk, and wine in a regular oven, coal oven or gas oven
- honey pasta from pasta with honey and cheese curds in a tajine
- lasagna from pasta with stewed tomatoes, meat, and cheese in a regular oven, coal oven or gas oven
- macaroni and cheese from pasta with cheese on a propane campstove
- pasta with meat from pasta with ground meat on an hibachi
- pasta with pesto from plain pasta with nuts, basil, and garlic using a mortar and pestle on a kitchen table
- pasta with vegetables from pasta with olives, onions, and thyme on a tandoor
- plain pasta from pasta with olive oil on a small fire pit or a deck grill
- spaghetti with tomato sauce from pasta with stewed tomatoes on a propane campstove
- tagliatelle with spinach from pasta and cheese on a small fire pit or a deck grill
From sorghum flour:
- basbousa from sorghum flour with palm nectar and roses in a convection oven
- cake flour from sorghum flour in a mixing bowl using a sifter
- couscous from sorghum flour in a mixing bowl
- pasta from sorghum flour with eggs on a kitchen table
- sorghum bread from sorghum flour in a coal oven, gas oven, oven, or primitive oven
From wort:
