Today’s Agenda
•Lecture
Lab
•Grains
•Pilaf, Risotto Method-Review
•Fruit- Vegetables
•Peppers
CHRM 1035
Vegetable, Starch & Protein
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Grains
• Aka, Cereals, or Cereal
Grains
– Mostly Wheat, Barley,
Rye, Maize (Corn), &
Rice
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Cooking Rice and Other
Grains
• On the stove- combination cooking simmer &
steamed
• In the steamer or combi cooking
– Liquid to rice cover
• Oven Method
– Absorption Method for larger Quantities
– Add boiling liquid to rice, cover
• Pilaf Method
• Risotto Method
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Perfectly Cooked Rice
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Rice, Con’t.
• All rice starts out as brown rice.
• White rice, the fibrous bran layer and underlying
germ are milled off—along with nutrients and natural
oils
– Less nutritious
– more shelf-stable than the brown stuff.
• Long grain, medium grain, and short grains
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• Rice - Alton Brown
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Texture
• Texture ratio of two starch
molecules: amylose and
amylopectin.
• High-amylose rices
(longer Grains) cook up
firm,
• High-amylopectin (Short
Grains) rices come out
tender and sticky and
require more water (and
cooking time)
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Long-Grain vs. Short-Grain
Rice
Long-Grain Rice
• For Most Savory Dishes
• Dry, Separate Grains
• In India, the aromatic
basmati rice is very popular;
the word basmati means
fragrant.
CHRM 1035
Vegetable, Starch & Protein
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Short/Medium-Grain Rice
• creamy when cooked
• used in milk puddings and
risottos
• Japan and Korea, glutinous
“sticky” rice is preferred
because it is sticky when
cooked and is easier to eat
with chop-sticks.
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White Rice
• Milled rice with Husk, Bran, & Germ
Removed.
• Prevents spoilage & Extends Storage life
• After milling, the rice is polished, resulting in
a seed with a bright, white, shiny appearance
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Brown Rice
• Un-milled or Partly Milled
Rice
• Mild nutty Flavor, Chewier
• Superior Nutrition (Compared
to White)
– Fiber
– B Vitamins
• Becomes Rancid More Quickly
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Risotto & Rice Pilaf
• What is the difference
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Rice Pilaf
• Light and Fluffy
• “Al dente”, and with separate grains
• Indian and Middle Eastern Cuisines
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Corn or Maize
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Corn
• Eaten Fresh as a Vegetable
• Eaten Dried as A Grain
– Cornmeal
– Flour
• Eaten indirectly in products such as Corn
Syrup, Corn Starch, etc
• Dent Corn vs. Sweet Corn
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Cornmeal
•
•
•
•
Dried Corn milled Course to Fine
Maybe Yellow, White or Blue
Sometimes Known as “Corn Flour”
“Stone-ground” Retains some of
bran and germ
• Polenta, aka “Cornmeal Mush” is a
course grind of cornmeal
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Polenta
• Polenta is Northern
Italian in Origin
• Served as Porridge or
as a Cake
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Hominy and Grits
• Corn Kernals are soaked in lime
• Softens Outer skin
• Increases Protein by Releasing
– Bound Niacin
• Acts as a Preservative
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Grits
• Madefrom nixtamalized corn, or
hominy.
• Southern US
• Served as a porridge, with butter
and sometimes sugar
• Grated Cheese may also be
added
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Masa Harina
• Flour Made from Finely
Ground Hominy
• Used for Tortillas and
Flat Breads
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Wheat
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Wheat
• Third most-produced cereal
after maize
• Mostly used for flour for
baked goods
• By-products-bulgur,
cracked wheat, & couscous
used as side dishes…and
beer.
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Wheat
• Winter and Spring Varieties
• High & Low Protein
Varieties
• Durham Wheat
• Hard Winter wheat used for
making semolina
flour…pasta
• 1 in every 100 - 200 people
has Celiac disease-Wheat
Gluten Allergy
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Cracked Wheat
• Or “Wheat Berries”
• Bran & Germ Intact
• Must Be Soaked before
Cooking
• Used also for Sprouting
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Bulgur
• Bran Removed, Par
cooked & Dried
• Turkish Cuisine
• Used in Pilafs, Soups
and Baked Goods
• More Nutritional
Substitute for Rice
and Couscous
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Couscous
• Moroccan Cuisine
• Bran and Germ Removed
from Durham Wheat
Berries
• Similar to Pasta
• Steamed or use a
“Couscousiére”
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Couscous
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Vegetables
• Any herbaceous
plant that can be
eaten in part or in
whole.
– i.e. leaves, stems,
roots, tubers, seeds
and flowers
• Usually Cooked
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Baby Vegetables
• Regular varieties picked
before maturity
• Also includes, heirloom,
hybrids & miniature varieties
• Bruise easily and highly
perishable
• Highly valued for taste and
tenderness.
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Vegetable Nutrition
• Most are 80%+ water (water
soluble Vitamins)
• Carbohydrates (Starches)
and small amounts of protein
& fat
• Fiber, cellulose and lignin.
• To peel or not to peel.
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USDA Organic
• “100% Organic=no added
hormones, pesticides, synthetic
pesticides, etc.
• Soil must be free of synthetics
for 3 years.
• “Organic” = 95% organic
ingredients by weight
• “Made with organic
ingredients”=70=90%
• <70% not labeled as organic
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Vegetable Grading
• Voluntary based on appearance,
and conditions affecting waste or
eating quality.
• U.S. Extra Fancy, U.s. Fancy,
U.S. Extra No.1, U.s. No.1
• Potatoes, carrots & onions and
mandatory consumer (retail)
grades…”Grade A, etc.
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Fresh Vegetable Storing
• Most Fresh vegetables at 40˚F to 60 ˚F
• Winter Squash, Potatoes, Onions,
Shallots & Garlic at room temperature
in a dry area with good ventilation.
• Other vegetables like greens, may be
stored in cold storage between 34 ˚F
and 40 ˚F
• Store Apples, Peaches Tomatoes,
Bananas & melons away from others
due to emission of ethylene gas
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Preserved Vegetables
• Irradiated
–
–
–
–
Store like Fresh
Avoids the Use of harvest pesticides
Kills Bacteria, Bugs, etc
Slows ripening and sprouting
• Canned
• Frozen
– “IQF”
– Expensive Freezer Space
• Dried
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Pigments
Vegetable
Pigment
•
•
•
•
Chlorophyll
Carotenoid
Flavonoid (White)
Flavonoid (Red)
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Spinach & Broccoli
Carrots & Rutabagas
Cauliflower
Red Cabbage
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Acid/Alkali Reactions
• Texture
– Acids Toughen , Lengthen Cooking Time
– Alkali Softens, (often “Mushy) AND causes nutrient loss
(thiamin) and may impart bitterness
• Color
– Acids destroy chlorophyll, have no effect on carotenoids
and brighten flavonoids
– Alkali brightens chlorophyll, has no effect on carotenoids
and makes white flavonoids-yellow and red flavonoids blue
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Green Beans Cooked with Vinegar and
in Salted water
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Cooking Vegetables
• Cut to uniform shape and Size
• Cook Short Time to Preserve Nutrients, Color &
texture
• Cook Close to Service Time. Don’t hold hot
• Blanch in advance and hold in ice water
• White and Red Vegetable MAY be cooked with
SMALL amount of acid for color retention
• Cook assorted Vegetable Separately
• Check Doneness…Al Dente and Bright Color
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Starches
•
•
•
•
•
•
Potatoes, Grains and Pastas
Some are Vegetables, Some are Grasses
Staples of a Cuisine, i.e. Can be Stored
Define the Cuisine
Generally, Inexpensive
High in Carbohydrates, Low in in Fat
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FRUIT-VEGETABLES
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Hass & Fuerte Avocados
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Eggplants (Fr. Aubergine)
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Asian & West. Var.
Sub. For Turnip
Mid. East. Cuisine
Salting…
Bitterness
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Peppers
• Chiles aka hot peppers
• Green Peppers vs. Red Peppers=degree of
ripeness
• Generally, smaller peppers are hottest
• Where gloves…use caution when cleaning
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Roasting a
pepper
Remove the Skin…
Do not Rinse
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Peppers and Chiles
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Dried Chiles
Ancho (dried Poblano)
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Chipotle (dried and Smoked Jalapeno)
Paprika, dried powered pimento
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Tomatoes
• Fr. Tomate or pomme d’amour; It.
Pomodoro
• Harvested Green and Unripe
• “Ripened” Artificially…inferior
taste
• Canned Tomatoes….can be good
• Used in all cooking applications
world-wide
• The three gifts from the New
World…tomatoes, potatoes &
corn
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Tomatoes, Con’t
• Pear-Shaped Better for
Sauces
• Round better to Eat Raw
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San Marzano Tomatoes
• Must Have “DOP” seal
• Many Imitation
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Tomatillos
• Related to Tomato
• Can be used Raw
• Or, Cooked in soups
and salsas
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Today’s Menu
Each Group Choose One:
1) Eggplant and Manchego Cheese Chile Relleno
& Mexican Rice
2) Paella Espania
3) Eggplant Parmesan
Zucchini & Porcini Risotto
4) Ratatouille and Wild Rice & Dried Fruit Pilaf
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Eggplant and Manchego Cheese Chile
Relleno
& Mexican Rice
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Paella Espania
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Eggplant Parmesan
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Ratatouille and Wild Rice & Dried Fruit
Pilaf
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