Rice

Rice

Session OneCHRM 1110 Vegetable, Starch & Protein Basics

Grains

• Aka, Cereals, or Cereal Grains–Mostly Wheat,

Barley, Rye, Maize (Corn), & Rice


http://upload.wikimedia.org/wikipedia/commons/d/d9/Grain.gif

Cooking Rice and Other Grains

• Absorption Method– Aka steamed or simmered

• Oven Method– Absorption Method for larger Quantities– Add boiling liquid to rice, cover

• Pasta Method– Boiled and Strained

• Pilaf Method• Risotto Method


Perfectly Cooked Rice


Pilaf Method

1. Sweat Aromatics (shallots, spices, etc.) in a little fat.

2. Saute Grain3. Add hot liquid (water, stock, etc) to

grain, stir, season, and bring to a simmer

4. Cover (DO NOT STIR) and finish on low heat

5. Fluff Grain and ServeSession One

CHRM 1110 Vegetable, Starch & Protein Basics

Risotto Method

1. Same as Pilaf EXCEPT2. Add Liquid in stages (often beginning

with a little wine)3. Cook uncovered and stir occasionally

adding additional hot liquid as needed4. Finish with butter and/or grated

cheese5. Served warm and creamy


Rice

• Second only to Corn in worldwide production

• Most important staple grain to humans– Provides 20-50% of needed calories

to people worldwide (Most corn is grown for animal fed)

• Labor intensive to cultivate• Needs abundant water sources

• Session One• CHRM 1110

Vegetable, Starch & Protein Basics

Rice, Con’t.

• Two Main Cultivars, “Indica” & “Japonica”• “Indica" produces long-grain rice and is

grown in tropical areas such as South-East Asia

• Short-grained "japonica" is cultivated in temperate areas including Japan and northern China

• Wild rice is an entirely different and is harvested from wild plants in North America.


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


Rice, Texture

• Fluffy, sticky, or in between.• Texture of cooked rice depends on the

ratio of two starch molecules: amylose and amylopectin.

• High-amylose rices (longer Grains) cook up firm, fluffy, and distinct; high-amylopectin (Short Grains) rices come out tender and sticky and require more water (and cooking time) than the latter.


Long-Grain vs. Short-Grain Rice

Long-Grain Rice Short/Medium-Grain Rice

• For Most Savory Dishes

• Dry, Separate Grains• In India, the aromatic

basmati rice is very popular; the word basmati means fragrant.

• 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.


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


White Rice, Con’t.

• Polishing removes important nutrients.

• A diet based on un-enriched white rice leaves people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin B1).

• Enrichment of white rice with B1, B3, and iron is required by law in the United States.


Brown Rice

• Un-milled or Partly Milled Rice

• Mild nutty Flavor, Chewier

• Superior Nutrition (Compared to White)– Fiber– B Vitamins

• Becomes Rancid More Quickly


Parboiled Rice• Rice cooked in

the husk• Improved

Nutrition, 80% similar to Brown Rice

• Less Time to Cook

• Firmer and Less Sticky

• Session One• CHRM 1110


Converted or Minute Rice

• Precooked and Dehydrated

• Cooks Quicker• More Expensive• Less Nutrition, Less

Flavor


Jasmine Rice

• “Thai Fragrant Rice”• long-grain& Nutty

Aroma• Grains will cling when

cooked, though it is less sticky than other rices (less amylopectin)


Basmati Rice

• Very Fragrant– “Pandan Leaf” Aroma

• Longer Grains• Free-Flowing, less

Sticky)• India and Pakistan


Forbidden Black Rice

• short-grained, heirloom rice

• Purple when Raw• Dark purple

cooked


Spanish Rice

• Granza &Valencia• Medium-Grain• Used for Spanish

Paella and “Arroc Con Pollo”


Arborio, Carnaroli and Vialone Nano

• Considered the Best Rices for Risotto• High-starch (amylopectin), low-

amylose round medium grain• “Superfino”, Semifino” and “Fino”

refer to the size and shape (narrowness) of the grains, not the quality.


Risotto

• Rich and creamy• “Al dente”, and with separate grains• Italian


Rice Pilaf

• Light and Fluffy• “Al dente”, and with separate grains• Indian and Middle Eastern Cuisines


Webquest

• http://www.foodsubs.com/Rice.html

Session OneCHRM 1110


Corn or Maize


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


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


Polenta

• Polenta is Northern Italian in Origin

• Served as Porridge or as a Cake


Nixtamalization

• Corn Kernals are soaked in wood ash or slaked calcium hydroxide (an alkali)

• Softens Outer skin• Increases Protein by Releasing Bound

Niacin • Acts as a Preservative• “Nixtamal” aka Hominy• Pellagra


Grits

• Madefrom nixtamalized corn, or hominy.

• Southern US• Served as a porridge, with

butter and sometimes sugar

• Grated Cheese may also be added


Masa Harina

• Flour Made from Finely Ground Hominy

• Used for Tortillas and Flat Breads


Wheat


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.


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


Cracked Wheat

• Or “Wheat Berries”• Bran & Germ Intact• Must Be Soaked before

Cooking• Used also for

Sprouting


Bulgur

• Bran Removed, Par cooked & Dried

• Turkish Cuisine• Used in Pilafs,

Soups and Baked Goods

• More Nutritional Substitute for Rice and Couscous


Couscous

• Moroccan Cuisine• Bran and Germ

Removed from Durham Wheat Berries

• Similar to Pasta• Steamed or use a

“Couscousiére”


Couscous


Vegetables

• Any herbaceous plant that can be eaten in part or in whole.– i.e. leaves,

stems, roots, tubers, seeds and flowers

• Usually Cooked

Session FourCHRM 1110 Vegetable, Starch & Protein Basics

Baby Vegetables

• Regular varieties picked before maturity

• Also includes, heirloom, hybrids & miniature varieties

• Bruise easily and highly perishable

• Highly valued for taste and tenderness.

Session FiveCHRM 1110 Vegetable, Starch & Protein Basics

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.


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


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.


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


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

• DriedSession Five


Pigments

Pigment Vegetable

• Chlorophyll• Carotenoid• Flavonoid (White)• Flavonoid (Red)

• Spinach & Broccoli• Carrots &

Rutabagas• Cauliflower• Red Cabbage


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


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


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

Session TwoCHRM 1110 Vegetable, Starch & Protein Basics

FRUIT-VEGETABLES


Hass & Fuerte Avocados


Eggplants (Fr. Aubergine)

• Asian & West. Var.• Sub. For Turnip• Mid. East. Cuisine• Salting…• Bitterness


Peppers


• Chiles aka hot peppers• Green Peppers vs. Red

Peppers=degree of ripeness• Generally, smaller peppers are

hottest• Where gloves…use caution when

cleaning

Roasting a pepper

Remove the Skin… Do not Rinse



Peppers and Chiles


Dried Chiles


Ancho (dried Poblano)Chipotle (dried and Smoked Jalapeno)

Paprika, dried powered pimento

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


Tomatoes, Con’t • Pear-Shaped Better

for Sauces• Round better to Eat

Raw


San Marzano Tomatoes

• Must Have “DOP” seal

• Many Imitation


Tomatillos

• Related to Tomato• Can be used Raw• Or, Cooked in

soups and salsas


Today’s MenuEach Group Choose One:

1) Eggplant and Manchego Cheese Chile Relleno& Mexican Rice

2) Paella Espania

3) Eggplant ParmesanZucchini & Porcini Risotto

4) Ratatouille and Wild Rice & Dried Fruit Pilaf


Eggplant and Manchego Cheese Chile Relleno

& Mexican Rice


Paella Espania


Eggplant Parmesan


Ratatouille and Wild Rice & Dried Fruit Pilaf


Rice

Documents

starch protein basicschrm

starch protein basicsgrainsaka

starch molecules

creamysession onechrm

servesession onechrm

long grain

brown rice

medium grain