Grain Info And Cooking Chart 5-2 Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
1 C.: dry,
Directions:
Type of Grain: Cornmeal
Amount of Liquid: 4 C.
Cooking Method: Use a 2-qt non-stick saucepan. Boil 3 C.
water with salt to taste and whisk 1 C.
cold water into cornmeal. Gradually add to
boiling water, stirring constantly with
whisk. Lower heat and cook, uncovered, over
very low heat. Stir frequently with as
wooden spoon.
Cooking Time: 10 minutes
Approx Yield: 3 3/4 C.
Type of Grain: Whole Hominy (mot or smaller grain posole)
1 C. dry
Amount of Liquid: 6 C. plus added boiling water as needed
Cooking Method: Soak 3 C. whole grain overnight. Drain. Use
a 5-qt non-stick saucepan. Combine grain
and fresh unsalted water. Bring to a boil,
lower heat, cover and simmer.
Cooking Time: 2 1/2 to 3 hours
Approx Yield: 8 C.
Comments: Add salt 15 minutes before cooking time is
completed. Grain "blooms" or bursts open
when tender. Good, "corny" flavor, although
long cooking time is needed. You may
substitute 3 1-lb. cans whole hominy,
drained and rinsed to yield about 6 C. Can
also be frozen for several months.
Type of Grain: Hominy Grits (coarse granulation)
1 C. dry
Amount of Liquid: 5 C.
Cooking Method: In a 3-qt. non-stick saucepan, bring salted
water to a boil. Slowly add grits, stirring
constantly with a wooden spoon. When
mixture begins to boil again, lower heat
and simmer, covered, stirring occasionally.
Cooking Time: 25-30 minutes
Let stand 10 minutes.
Approx Yield: 3 C.
Comments: The taste and texture of quick-cooking
grits is only a ghost of the real thing.
Note: Coarse granulation is preferred. For fine, medium, or instant
grits follow package directions.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
Submitted By DIANE LAZARUS On 03-16-95
Source from luhu.jp
Amount of Liquid: 4 C.
Cooking Method: Use a 2-qt non-stick saucepan. Boil 3 C.
water with salt to taste and whisk 1 C.
cold water into cornmeal. Gradually add to
boiling water, stirring constantly with
whisk. Lower heat and cook, uncovered, over
very low heat. Stir frequently with as
wooden spoon.
Cooking Time: 10 minutes
Approx Yield: 3 3/4 C.
Type of Grain: Whole Hominy (mot or smaller grain posole)
1 C. dry
Amount of Liquid: 6 C. plus added boiling water as needed
Cooking Method: Soak 3 C. whole grain overnight. Drain. Use
a 5-qt non-stick saucepan. Combine grain
and fresh unsalted water. Bring to a boil,
lower heat, cover and simmer.
Cooking Time: 2 1/2 to 3 hours
Approx Yield: 8 C.
Comments: Add salt 15 minutes before cooking time is
completed. Grain "blooms" or bursts open
when tender. Good, "corny" flavor, although
long cooking time is needed. You may
substitute 3 1-lb. cans whole hominy,
drained and rinsed to yield about 6 C. Can
also be frozen for several months.
Type of Grain: Hominy Grits (coarse granulation)
1 C. dry
Amount of Liquid: 5 C.
Cooking Method: In a 3-qt. non-stick saucepan, bring salted
water to a boil. Slowly add grits, stirring
constantly with a wooden spoon. When
mixture begins to boil again, lower heat
and simmer, covered, stirring occasionally.
Cooking Time: 25-30 minutes
Let stand 10 minutes.
Approx Yield: 3 C.
Comments: The taste and texture of quick-cooking
grits is only a ghost of the real thing.
Note: Coarse granulation is preferred. For fine, medium, or instant
grits follow package directions.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
Submitted By DIANE LAZARUS On 03-16-95
Source from luhu.jp
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