Cookbook:Grains
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| Category | Basic foodstuffs |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Basic foodstuffs
Grains are the seeds or fruits of grasses and, in common usage, other commercially similar plants.[1][2][3] Note that pulses, nuts, and other types of seed are covered elsewhere.
Varieties
[edit | edit source]Like vegetable, the term grain is largely a culinary one, reflecting how the ingredient in question is perceived and used in the kitchen and not scientific classifications. Some individuals may use the term cereal interchangeably with grain,[4][5][6] and there is indeed overlap between the two.[1][7] However, cereals are only one subtype of grain, the other being pseudocereals.[1]
Sometimes called "true grains",[1] cereals or "cereal grains" are specifically the edible seeds of grasses.[2][8][9] They include big players like wheat, rice, and corn, as well as more niche ones such as teff and millet.[1] On the other hand, pseudocereals do not come from grasses;[8] however, their shared uses and characteristics with cereals classifies them under the culinary grains.[2][7][8] Quinoa and buckwheat are two well-known pseudocereals.[1]
Processing
[edit | edit source]Milling
[edit | edit source]Whole grains (sometimes called groats)[3][10] retain their outer coat, endosperm, and germ.[8][11][12] During milling, these whole grains are processed to break them down and/or separate out their components.[13] Different subtypes of milling exist, which use different techniques to produce different end products.[13] For example, rollers, grindstones, and blades are all used in milling.[6] Grinding in particular may be done with either steel rollers or stones, with the latter resulting in lower temperatures and more precision.[6][13]
| Process | Description | Example products[3][10][12][14] |
|---|---|---|
| Hulled and whole | Husk fully removed from the grain, leaving the bran, germ, and endosperm[13] | Brown rice, oat groats, wheat berries |
| Cracked/Cut | Grain crushed into bits or cut into smaller pieces; bran and germ may or may not be present[6][10][13] | Cracked wheat, steel-cut oats |
| Pearled/Polished | Husk, bran, and sometimes germ removed[12][13] | White rice, pearl barley |
| Ground | Broken down into finer particles (ranging from coarse grits to fine powders); may or may not include the bran and germ[13][14] | Cornmeal, wheat flour, farina, semolina |
Other processes
[edit | edit source]Since removal of components like the bran and germ reduces the grain's nutrient content as well, manufacturers of refined grain and grain products may fortify these with vitamins and other nutrients.[7]
Grains of many types may be malted, where they are soaked, sprouted, dried, and roasted to develop a sweet and nutty flavor profile.[15]
Characteristics
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Grains are high in carbohydrates,[1][8] with varying levels of protein and some fat. They tend to be lower in fat than nuts and lower in protein than pulses. Whole grains are higher in nutrient value than refined grain, since they retain the fiber, fat, and vitamins/minerals of the bran and germ.[3] On the other hand, refined grains are more attractive, easier to cook, and easier to eat.[7]
Structure
[edit | edit source]Cereal grains—and to a certain extent others—share the same basic structure.[13][16] Protecting the grain in some varieties[7] is the husk or brush,[11][13] which is completely inedible.[12] The outermost layer of the grain is called the bran, and it is tough, fibrous, and full of vitamins and minerals.[11][13][16] The large inner portion called the endosperm is full of starch and some protein.[12][13][16] There is also a small portion called the germ, which is technically the embryo of the plant[12]—as such, it is chock full of proteins, fats, and other nutrients.[13][16]
Selection and storage
[edit | edit source]If you purchase grains and grain products in bulk and have the option to smell before buying, give them a sniff. The odor should not seem stale or rancid, which indicate that the grain is old.[17] Whole grains should look plump, feel firm, and have an even color over the surface.[13]
Generally speaking, properly dried and processed grains keep quite well (on the order of months to years). They should all ideally be stored in airtight containers away from light, heat, and moisture.[12] Refined grains keep especially well at room temperature,[12] since they are mostly stable starch. Whole grain products, however, are prone to rancidity due to their fat content,[7] and keep only for several months at room temperature.[12] Vacuum packaging, food-safe oxygen-absorbing packets, and storage in the freezer are all methods that can extend the shelf life of whole grains.[6][13][17] Grains and grain products can become infested with insects whose eggs were present in the product when purchased—this is neither unusual nor dangerous,[17] but it is undesirable. To kill these, store the grain in the freezer for >24 hours.[17] Moist conditions may promote mold growth.[13]
Techniques
[edit | edit source]Cleaning
[edit | edit source]Before cooking grains, many cooks will pick over them to identify debris like bits of stone, fibrous particles, insects, etc.[12] The easiest way to do this is to spread the grain out in a thin, even layer in a tray and go through it with your hands.
Some grains, especially polished starchy grains like white rice, can benefit from washing[6][12] to remove excess starch if stickiness is not desired in the final product.[10] To do this, swish the grain in a bowl of fresh, cool water, then drain away the water. Repeat until the water is almost clear[10]—usually 2–3 washes are sufficient.
Soaking
[edit | edit source]With some grains, soaking in water before cooking can be beneficial. In whole grains, soaking up to overnight softens the bran a bit.[6][10] In polished/pearled grains, soaking for 15 minutes can help them cook more evenly. With very long-grain rice, soaking may help prevent breakage of the grains.[10] But, in general, soaking is an optional step.[10]
Cooking
[edit | edit source]Almost all grains need to be moist-cooked to hydrate them, soften their fiber, and swell their starch.[18] Cooked grains should generally be just tender to the bite,[6][13] though a more toothsome quality is desired in some cases,[13] and other dishes will even call for the grain to be broken down further until soft. Some grains change in appearance when cooked, with wild rice bursting open[13] and quinoa's germ unfurling.
All grains take different amounts of time to cook, with whole and large grains taking longer[10] while refined and smaller/broken-down grains take less time. Grains will also absorb different amounts of water,[6][13] depending on the type, age, ambient moisture content, and processing method.[12] The table below offers an overview of how much water a given grain typically absorbs. More specific information may be available on the packaging when you purchase a given grain.[10]
| Grain | Grain-to-water ratio (by volume)[3][13] |
|---|---|
| Amaranth | 1:1.5–5 |
| Barley (hulled) | 1:2–3.5 |
| Bulgur | 1:2–3 |
| Buckwheat | 1:1.5–2 |
| Farro | 1:2–3 |
| Hominy (whole) | 1:2.5 |
| Millet | 1:2–3 |
| Oats (steel-cut) | 1:2–4 |
| Quinoa | 1:1–2 |
| Rice | Brown: 1:2.5–3
Basmati, jasmine, short-grain white: 1:1.25 |
| Spelt | 1:3 |
| Teff | 1:3–4 |
| Triticale | 1:2.5 |
| Wheat | 1:3–4 |
Grains are typically cooked in one of the following four ways.[12]
Absorption
[edit | edit source]In the absorption method (sometimes confusingly called steaming),[6] the grains are combined in a pot with a precise amount of liquid—usually just as much as they can absorb,[12] plus or minus some depending on a few factors. If you want a softer, moister final product, you'll add more liquid (and vice versa). Additionally, if you have a looser cover, more liquid may be needed to compensate for moisture lost during evaporation. The pot is then covered and gently simmered without disruption until the grain has absorbed all of the liquid and is tender.[10][12] If burning the grain is a concern, you can try cooking until almost all the liquid is absorbed before letting it stand off the heat with the lid on to allow the remaining liquid to absorb.[13] If you feel the grain has absorbed all the liquid but is not dry, try adding a dash more hot liquid, and keep cooking.[10] If there is too much, try to drain it off and then let the grain rest to see if it will absorb the residual moisture.[12] The typical sign of well-cooked grains in this method is the presence of small tunnels or holes.[13]
This is one method where rinsing starchy, refined grains is a real benefit, since there is no excess water in cooking process to wash off the starch. Some cooks may advise to fluff the grains with a fork after cooking and then let them rest, covered, for best texture.[10]
Pilaf
[edit | edit source]Much like in the absorption method, the pilaf method involves combining the grain with a precise amount of liquid and cooking it slowly until complete absorption.[12] However, in this method, the grain is first toasted in fat to help develop flavor before the liquid is added and to prevent the grains from clumping afterwards by degrading the surface starch.[6][10][12] The gentle heating can be done on a very low flame or in the oven.[6][12] Rice is typical[10], but most grains can be used as well, and other ingredients like meat, nuts, lentils, and vegetables may also be incorporated.[6][13] If you rinse the grain first, let it dry to allow for optimal toasting.[6]
Porridge
[edit | edit source]In the porridge method, you're still combining the grains with a rough amount of liquid that will all stay in the dish. But, in a porridge you want the grain to break down and become creamy and saucy from the cooked starch.[10] It can be enriched with fat and/or dairy if desired to help boost the rich creaminess.[10] The longer you cook and stir, the more the grain will break down (to a point). If it seems too dry, just try stirring in some additional liquid until you get the desired consistency. [10]
Risotto
[edit | edit source]The term risotto applies specifically to rice, but the same method can be applied to other grains as well (e.g. farotto).[12][13] In this process, the grains are first coated in fat. Next, small amounts of hot liquid are stirred in stages, with each addition being allowed to simmer and become absorbed until you get a creamy preparation of al dente grains in a sauce.[13] Grains should not be soaked or rinsed here, since you want to keep all that starch in the dish. Stock is typically used as the liquid, and the dish is flavored with other savory additions like cheese and vegetables.[13]
Boiling
[edit | edit source]Unlike all of the above methods, boiling (sometimes called the "pasta method")[10][12] is the only one where an excess of liquid is used for cooking then discarded.[12] Essentially, a large excess of water is brought to a boil, the grain is added and cooked until tender, and then the water is drained away.[6] It is the best method for producing completely cooked, unsticky, separated grains, but it requires a lot of water, to which some nutrients from the grains are lost.[12]
Seasoning
[edit | edit source]Because they are generally neutral in flavor, grains are often cooked with other, more flavorful ingredients, whose characteristics the grains readily take on. For example, using stock or broth as the cooking liquid is an easy way to suffuse flavor through the grain, and you can also add various herbs and spices.[6][7][13] It's also important to season well with salt.[6] Remember that for all the listed methods except boiling, all the salt you add will be present in the final dish—the amount salt flavor in the liquid when you start will largely reflect the end result.[18] In boiling, you need to add a lot of salt to compensate for the extra liquid and the fact that not all the salt will make it into the grain.
Use
[edit | edit source]Grains are hugely important staple foods worldwide,[18] present in almost every cuisine to a certain extent. They are extremely versatile,[18] available in many forms and complementing many other ingredients. They may be processed to flour, which is then used to make batters and doughs, as well as to make other products like breakfast cereals.[4] Wheat, rice, and corn are the most widespread, globally speaking,[3][12] but some nicher grains are popular locally and becoming gradually more well-known across the world.[13]
Index
[edit | edit source]Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f g Gibson, Mark (2018-01-04). Food Science and the Culinary Arts. Academic Press. ISBN 978-0-12-811817-7.
- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f Research Chefs Association (2016-02-29). Culinology: The Intersection of Culinary Art and Food Science. John Wiley & Sons. ISBN 978-0-470-48134-9.
- ↑ a b Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ Wolke, Robert L. (2011-01-12). What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science. W. W. Norton & Company. ISBN 978-0-393-07982-1.
- ↑ a b c d e f g h i j k l m n o p q The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b c d e f g McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c d e Figoni, Paula I. (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
- ↑ Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c d e f g h i j k l m n o p q r s El-Waylly, Sohla (2023-11-02). Start Here: Instructions for Becoming a Better Cook. Random House. ISBN 978-1-5299-1408-5.
- ↑ a b c Farrimond, Stuart (2017-09-19). The Science of Cooking: Every question answered to perfect your cooking. Penguin. ISBN 978-1-4654-7079-9.
- ↑ a b c d e f g h i j k l m n o p q r s t u v w x Gisslen, Wayne (2015-03-12). Essentials of Professional Cooking, 2nd Edition. Wiley Global Education. ISBN 978-1-119-03072-0.
- ↑ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
- ↑ Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
- ↑ a b c d Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A. (2016-05-02). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons. ISBN 978-1-118-67420-8.
- ↑ a b c d Chesman, Andrea (2015-09-19). The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills. Storey Publishing, LLC. ISBN 978-1-61212-205-2.
- ↑ a b c d Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.