Starches
Potatoes 2 Types of Potatoes Waxy or New Potatoes High moisture High sugar Low Starch Mature or Starchy Potatoes High starch Low sugar and moisture
Starchy Potatoes Russets or Idahos All-purpose (chef potatoes) Ideal for baking French Fries- due to high starch content Sizes are by count per 50 lb box All-purpose (chef potatoes) Not as dry and starchy as russets Irregular in shape
Quality of Potatoes 1. Firm and smooth 2. Dry skin 3. Shallow Eyes 4. No sprouts 5. No green color- green color develops when stored in light 6. No rotten spots
Storing Store in cool, dry, dark location 55 to 60 degrees Do not refrigerate (this will turn the starch to sugar)
Rice
Regular Milled White Rice Milled- removes the outer bran coating Removes some vitamins and minerals, but produces a white, lighter texture Enriched- coated with vitamins Short Grain- small kernels that become sticky (sushi) Long Grain- slender grains, stay fluffy
Rice Parboiled- partially cooked under pressurized steam, dried, then milled Stays firm, and separate High vitamin and mineral content
Rice Instant Rice Brown Rice Precooked and dried Does not hold well Becomes mushy Brown Rice Bran layer is left on Course, crunchy texture Double the cooking time
Specialty Rice Arborio- short grain, risotto Basmati- extra long grain, nutty flavor Jasmine- long grain white rice from Thailand and S.E. Asia Very fragrant, delicate rice Glutinous- sweet tasting short grain mostly for desserts
Handling Rice Milled rice should be washed in cold water to remove excess starch that makes rice sticky Keep rice at room temperature in a sealed container to keep out moisture and insects
Wild rice
Wild Rice Not a rice Harvested from grass in northern U.S. and Canada Simmer in 3 times water for 45 minutes Grain will crack open when cooked
Corn Products Polenta- Italian style cornmeal
Cooking Rice Boiling/ Steaming Pasta Method- boiled in large quantities of water (nutrient loss) Pilaf Method- braising
Pasta
Pasta Italian for “paste” Egg Pastas- contain 5.5% egg solids, flour and water Dried pastas- made from Semolina Fresh Pasta- AP or bread flour
Pasta Doneness- al dente “to the tooth” Cooking dry pasta- 1 to 10 ratio Boiling salted water Add oil ??? Procedure for cooking in volume 1. Cook 90% 2. Toss with ice 3. Remove all liquid quickly 4. Toss and coat with oil 5. Chill and wrap 6. Reheat in boiling water