Grains Grains Are Grasses

What are grains? Grains are grasses that grow edible seeds Grains are essential for everyday cooking

Parts of a grain kernel

Milling process Whole grains are not milled. Milling process removes the germ, bran and hull, leaving only the endosperm

Most Common Grains Wheat Rice Corn Oats

Some less common grains Kasha Millet Sorghum Rye Amaranth Spelt Quinoa Barley

Wheat Commonly used in cereals, pilaf, salads and breads Wheat bran – used to increase fiber in food Wheat germ – increases nutritional value of food Wheat is commonly ground into flour

Wheat Flours Whole – uses entire kernel – baked goods and pasta All Purpose AP Made of hard and soft wheat is enriched, may be bleached. Used in baking and for thickening Bread – Hard wheat – baking breads Cake – soft wheat, finely milled, pure white, polished Cakes and cookies Pastry - Soft wheat, pure white, pie dough, pastries Semolina – Endosperm of duram wheat, used for pasta and couscous

Rice Brown – made from whole grain, chewy, nutty flavor. Long cooking time White – husk, bran and germ removed. Available as short, medium or long grain Converted/Parboiled – grain is soaked and steamed before husk, bran and germ are removed Arborio/Italian – short, fat grain. Creamy when cooked. Used in Risotto Other varieties – Basmati and Jasmine Rice flour – finely milled, used in some baked goods

Corn Hominy – Dried kernels, soaked in lye to remove hull and germ, available canned or dried Grits – Ground hominy – popular in southern United States Masa – dried and ground into flour. Used to make tortillas Cornmeal – dried, made into corn flour or polenta Cornstarch – hull and germ removed, ground to powder – thickening agent

Oats Groats – Hulled, crushed grain Rolled/Old fashioned – groats are steamed and flattened. Also available in quick cooking and instant Steel-cut/Irish Groats cut into pieces, chewy Bran – Outer covering Flour – groats milled into fine powder

Selecting and Storing Grains Whole grains have short shelf life Purchase and use within 3 weeks Inspect at delivery – clean, intact Store all grains 6 inches above floor level on dry, ventilated shelves Whole grains must be frozen or refrigerated – oil will turn them rancid

Cooking grains Some grains need to be soaked to soften the bran Several ways to cook including steamed, pilaf and risotto

Rice Can be rinsed before cooking, but is not necessary Ratio: 2:1 2 parts water to 1 part rice Measure water into saucepan. Salt the water and add rice Bring to a boil Reduce heat, cover and simmer minutes. Many restaurants use a rice cooker for convenience – less labor intensive

Pilaf Pilaf is a technique The Pilaf method: 1. Saute grain in oil or butter 2. Cook in stock or water with seasonings 3. Soup base or flavored stock give extra flavor. 4. If you use an acid, such as tomato juice, increase cooking time by up to 15 minutes

Risotto Risotto is a creamy, Italian rice dish made from Arborio Rice Starch is released as it cooks, resulting in a creamy, sticky rice. Risotto method: Stir constantly while adding liquid. Starch is released while cooking. Very labor intense Does not hold well for service – usually cooked to order