Week 12 Legumes, Grains, Pasta, and Other Starches PDF

LEGUMES, GRAINS, PASTA, AND OTHER STARCHES CHAPTER 13 DRIED LEGUMES DRIED LEGUMES KEY POINTS TYPES AND VARIETIES • Legume is a plant that bears seed pods that split along two opposite sides when ripe. • In culinary usage, legumes refer to the seeds from these seed pods, especially when they ar...

LEGUMES, GRAINS, PASTA, AND OTHER STARCHES CHAPTER 13 DRIED LEGUMES DRIED LEGUMES KEY POINTS TYPES AND VARIETIES • Legume is a plant that bears seed pods that split along two opposite sides when ripe. • In culinary usage, legumes refer to the seeds from these seed pods, especially when they are mature and dried. • Legumes are high in protein and, thus, are important in vegetarian diets. – They are rich in B vitamins and minerals. – Some legumes, like the soybean, are also rich in fat. Kidney Beans • A subgroup of this family is sometimes called haricot beans (haricot is the French word for “bean”). Peas • Dried green and yellow peas are the same peas we eat as a fresh vegetable, but they are left on the vine until mature and dry. • They are usually split, with the hull removed. • Split peas cook quickly without preliminary soaking. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. DRIED LEGUMES DRIED LEGUMES DRIED LEGUMES TYPES AND VARIETIES (CONT’D) TYPES AND VARIETIES (CONT’D) TYPES AND VARIETIES (CONT’D) Lentils • Lentils are small, lensshaped legumes. • They have a shorter cooking time than kidney beans, even when whole, and do not need soaking. • • • • • • • Other Legumes Lima beans Chick peas Mung beans Fava beans Adzuki Soybeans Dal • Top row: navy beans, garbanzo beans or chickpeas, Great Northern beans. • Top row: black turtle beans, dried fava beans. • Bottom row: baby lima beans, cannellini beans or white kidney beans, rice beans. • Bottom row: Swedish brown beans, calypso beans, flageolet beans. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. DRIED LEGUMES DRIED LEGUMES DRIED LEGUMES TYPES AND VARIETIES (CONT’D) TYPES AND VARIETIES (CONT’D) COOKING LEGUMES • Top row: red kidney beans, pink beans, appaloosa beans. • Bottom row: cranberry beans or borlotti, Christmas lima beans, pinto beans. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. • Top row: yellow split peas, green lentils, green split peas. • The primary cooking method used to prepare dried legumes is simmering. – Dried beans, peas, and lentils are dry and hard, and they must be rehydrated. – They must absorb water in order to be made edible. – Once the beans are cooked and tender, they can be finished in a variety of ways. • Bottom row: brown lentils, red lentils, black-eyed peas. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. GRAINS GRAINS GRAINS TYPES OF GRAINS TYPES OF GRAINS (CONT’D) TYPES OF GRAINS (CONT’D) • Grains are the edible seeds of various members of the grass family. • Each seed consists of four parts: 1. The husk: an inedible fibrous outer layer that is removed during processing 2. The endosperm: the starchy mass that forms most of the kernel 3. The bran: a tough but edible layer covering the endosperm 4. The germ: the tiny embryo that forms the new plant when the seed sprouts • A product labeled whole grain consists of the: – Endosperm – Bran – Germ • The grain may be polished or milled to remove the bran and germ. • White rice and other polished grains are only the endosperm. • Rice – Regular milled white rice has been milled to remove the outer bran coating. – This process removes some vitamins and minerals – It produces a white, lighter-textured product most people prefer. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. GRAINS GRAINS GRAINS TYPES OF GRAINS (CONT’D) TYPES OF GRAINS (CONT’D) TYPES OF GRAINS (CONT’D) • Enriched rice – Has received a coating of vitamins to compensate for some of the nutrients lost in milling. • Short-grain and medium-grain rice – Have small, round kernels that become sticky when cooked. • Long-grain rice – Has long, slender grains. – Stays separate and fluffy when properly cooked. • Parboiled or Converted rice – Has been partially cooked under steam pressure, redried, and then milled or polished. – This process results in a higher vitamin and mineral content, compared with regular milled white rice. – Parboiled rice is the most widely used in food service. – The grains stay firm, separate, and light, and the product holds well in the steam table without becoming mushy or sticky. – The flavor and texture are not like those of regular longgrain rice. • Instant rice – Has been precooked and dried. – It can be prepared quickly. It does not hold well after cooking, and the grains quickly lose their shape and become mushy. • Brown rice – Has the bran layer left on. – Available as short, medium, or long grain. – Brown rice takes about twice as long to cook as white rice. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. GRAINS GRAINS GRAINS TYPES OF GRAINS (CONT’D) TYPES OF GRAINS (CONT’D) TYPES OF GRAINS (CONT’D) • Arborio – Arborio rice is one of several Italian varieties of a type of short-grain rice essential for making the highest-quality risotto. • Basmati rice – Extra-long-grain rice widely used in India and surrounding countries. • Jasmine rice – Long-grain white rice from Thailand and other parts of Southeast Asia. – A little like basmati rice but more delicate or floral. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. • Wehani rice – Aromatic rice, red in color, with a rich, earthy flavor. • Wild pecan rice – Wild pecan rice is a cultivated, not wild, long-grain rice from Louisiana. • Glutinous rice – Also called sticky rice and sweet rice. – Sweet-tasting short-grain rice. – Becomes quite sticky and chewy when cooked. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. • Top row: basmati rice, glutinous rice, plain long-grain rice. • Bottom row: Japanese short-grain rice, jasmine rice, Arborio rice. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. GRAINS TYPES OF GRAINS (CONT’D) • Top row: true wild rice, Wehani rice, cultivated wild rice. • Bottom row: parboiled or converted rice, brown longgrain rice. GRAINS GRAINS TYPES OF GRAINS (CONT’D) TYPES OF GRAINS (CONT’D) • Corn – Corn, as a grain, is not often cooked whole. – It is ground into cornmeal. – Meal can be defined as a coarsely ground grain, as distinguished from flour, which is finely ground grain. • Polenta • Hominy • Grits • Pozole • Blue corn • Wheat – Wheat germ and wheat bran • Usually used as additions to baked goods and some other dishes to enrich their nutritional content and to add flavor and interest. – Cracked wheat • Whole wheat grains that have been cut into smaller pieces. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. GRAINS GRAINS GRAINS TYPES OF GRAINS (CONT’D) TYPES OF GRAINS (CONT’D) • Wheat (cont’d) – Wheatberries • Wheatberries are the whole grain minus the hulls. – Bulgur • Type of cracked wheat that has been partially cooked or parched. • It is usually available in coarse, medium, and fine granulations. • Wheat (cont’d) – Green wheat • Wheat that is harvested while immature and then dried. – Couscous • Is not actually a grain. • It is made from semolina wheat and is sort of a granular pasta. TYPES OF GRAINS (CONT’D) • Other Grains – Wild rice • Not actually rice but rather the seed of an unrelated grass native to the northern United States and Canada. – – – – – – – – – – – Farro Spelt Kamut Flaxseed Buckwheat Quinoa Barley Triticale Oats Amaranth Millet Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. GRAINS GRAINS GRAINS TYPES OF GRAINS (CONT’D) TYPES OF GRAINS (CONT’D) STORING AND HANDLING GRAINS • Store raw grains at room temperature in a dark, dry place and in a tightly sealed container to keep out moisture and insects. • Top row: Egyptian green wheat, hulled wheatberries • Top row: quinoa, triticale, pearl barley. • Bottom row: couscous, kasha, farro • Bottom row: blue cornmeal, pozole, bulgur wheat. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. – Whole grains are more perishable because the fat content of the germ can become rancid. – Whole grains may need to be picked over like dried beans to remove foreign matter such as tiny stones or bits of soil. – Rice, our most commonly cooked grain, should be rinsed in cold water before boiling or steaming to remove excess starch. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. GRAINS GRAINS COOKING GRAINS COOKING GRAINS (CONT’D) Simmering Methods • The exact amount of liquid needed varies considerably, depending on these factors: – The type of grain, its age, and its moisture content. – Tightness or looseness of the cover (degree of moisture loss during cooking). – Desired moistness of the finished product. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. PASTA, NOODLES, AND DUMPLINGS PASTA, NOODLES, AND DUMPLINGS PASTA, NOODLES, AND DUMPLINGS ITALIAN-STYLE PASTAS (CONT’D) ITALIAN-STYLE PASTAS (CONT’D) • Pasta made from a mixture of wheat flour and water and, sometimes, eggs. • • • • COOKING GRAINS (CONT’D) The Pilaf Method • The pilaf method is equivalent to braising. • The grain is first sautéed in fat and then cooked in liquid. • The fat helps keep the grains separate and adds flavor. Risotto Method • After sautéing the rice, add a small amount of hot stock or other liquid and stir until the liquid is absorbed. • Repeat this procedure until the rice is cooked but still firm. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. ITALIAN-STYLE PASTAS • • • • • Pasta Method • It is so called because, like pasta, the item is cooked in a large quantity of water and drained. Simmering Meals and Cereals • Large particles such as oats are usually stirred into boiling water and don’t lump. • Granular meals such as cornmeal must be stirred slowly into boiling water to prevent lumping. GRAINS Kinds, Characteristics, and Quality Factors • Macaroni – Any dried pasta made from flour and water • The best dried macaroni pastas are made from semolina, a high-protein flour from the inner part of durum wheat kernels. • Lower-quality products are made from farina, a softer flour. • Egg pastas – Contain at least 5.5 percent egg solids in addition to the flour and water. – They are usually sold as flat noodles of various widths. Kinds, Characteristics, and Quality Factors (cont’d) • Fresh egg pasta – Fresh egg pasta is made from flour and eggs and, sometimes, a small quantity of water and/or oil. • Use a regular all-purpose or bread flour. • Other flours, such as whole wheat flour, can be used to make fresh noodles. • Vegetable purées and other flavoring ingredients are often added to fresh egg pasta. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. PASTA, NOODLES, AND DUMPLINGS PASTA, NOODLES, AND DUMPLINGS PASTA, NOODLES, AND DUMPLINGS OTHER NOODLE PRODUCTS COOKING PASTA Chinese noodles Cantonese noodles Udon Somen Soba, Chasoba, and Chukasoba Rice noodles Bean thread noodles Cellophane noodles Couscous Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Doneness • Pasta should be cooked al dente, or “to the tooth.” • Many suggestions have been made for testing doneness, but none is more reliable than breaking off a very small piece and tasting it. • As soon as the pasta is al dente, the cooking must be stopped at once. • Pasta is best if cooked and served immediately. • One pound (450 g) uncooked dried pasta yields about 3 pounds (1.4 kg) cooked pasta. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. DUMPLINGS • Starch products made from soft doughs or batters and cooked by simmering or steaming. • Dumplings are served as side dishes and in soups and stews. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. RECIPE PRONUNCIATIONS • Frijoles de la Olla (Mexican Pinto Beans) • Frijoles Refritos • Pasta e Fagioli • Purée of Flageolet Beans with Garlic • Masoor Dal (Red Lentils with Spices) • Rice Pilaf • Risotto Milanese • Risi Bisi • • • • • • • • • Arroz a la Mexicana Paella Polenta Polenta Pasticciata Farrotto with Pecorino Cheese Kasha Pilaf with Egg Ragù Bolognese Spaghetti Carbonara Lasagne al Forno Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. RECIPE PRONUNCIATIONS • Pizzoccheri • Pad Thai • Spaetzle • Potato Gnocchi with Tomato Sauce Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.