Grains & legumes
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Transcript of Grains & legumes
Auguste Escoffier School of Culinary Arts
Chef TrackChef Michael Scott
Auguste Escoffier School of Culinary Arts
Introduction• Building the perfect side
component
•Legumes•Grains
Auguste Escoffier School of Culinary Arts
Dried Legumes
a plant that bears seed pods that split when ripe
BeansPeasLentils
Auguste Escoffier School of Culinary Arts
Cooking Legumes• Pick through and wash all legumes.
• Dried beans should be soaked overnight in plenty of water before cooking.
• Different legumes require different cooking times.
• Salt and acids result in tough legumes.
• Rasam: Indian method for reducing and flavoring cooking liquid.
Auguste Escoffier School of Culinary Arts
Legumes• Dried beans
• Kidney beans: Any kidney shaped beans (not white)
• Haricots: White beans
Auguste Escoffier School of Culinary Arts
Legumes • Peas: Varieties of fresh peas
left on the vine to dry.• Yellow or Green (split peas)• Black eyed peas• Pigeon peas• Chick peas
Auguste Escoffier School of Culinary Arts
Legumes • Lentils: Lens-shaped
legumes• Le Puy (French green lentils)• Pink, Brown, Green
• Dal (Dhal): Generic Indian name for dried lentils and dishes made from them
• Other:• Lima beans• Fava beans• Mung beans (usually fresh as
sprouts)
Auguste Escoffier School of Culinary Arts
GrainsThe edible seeds of various members of the
grass family
RiceCorn
WheatOther Grains
Auguste Escoffier School of Culinary Arts
Anatomy of a GrainThe Husk: an inedible fibrous outer layer that is removed during processing
The Endosperm: the starchy mass that forms most of the kernel
The Bran: a tough but edible layer covering the endosperm
The Germ: the tiny embryo that forms the new plant when the seed sprouts
Auguste Escoffier School of Culinary Arts
Grains• Rice
• Short Grain• Arborio, Sushi, Valencia (Paella)
• Long Grain• Basmati, Jasmine
• Brown Rice • (bran layer left on)
• Wild Rice• Not a rice but a seed from a
grass native to North America
Auguste Escoffier School of Culinary Arts
Grains• Corn
• Flour• Cornstarch• Corn meal• Polenta (Grits)• Masa• Hominy
Auguste Escoffier School of Culinary Arts
Grains• Wheat
• Flour• High Gluten• Durum• All purpose• Pastry• Cake
Auguste Escoffier School of Culinary Arts
Grains
• Other Grains:• Farro• Kamut• Buckwheat
(toasted is Kashi)• Oats• Millet• Quinoa• Triticale• Amaranth