Grains, starches, pasta

How long does it take to cook each rice?

white & gelatinous: - 14-20 min bronw or wild: - 40-50 min

note:

younger children: longer/life time exposure to pesticides (insecticides) and herbicides (kills plants) - opt for organics

Arsenic in rice - what is arsenic - where is it found - how does it end up in rice - is it a concern? - tips to reduce arsenic in rice

- Arsenic is a toxic element naturally present in our environment. It is divided into two groups, organic and inorganic arsenic, with inorganic arsenic being more toxic. - Seafood contains arsenic, but mostly the organic form. Rice and rice-based products may contain high levels of the inorganic form. - Rice efficiently absorbs arsenic from irrigation water, soil and even cooking water. Some of that arsenic is of natural origin, but pollution is often responsible for higher levels. - Arsenic contamination is a serious concern for the millions of people who rely on rice as their staple food. Young children are also at risk if rice-based products make up a large part of their diet. - wash rice - brown > white rice in terms of arsenic amounts - aromatic rice: basmati & jasmin are lower in arsenic Diet as a whole: make sure to diversify your diet by eating many different foods. Your diet should never be dominated by one type of food. Not only does this ensure that you are getting all the nutrients you need, it also prevents you from getting too much of one thing.

Flavour of cereal

- Bland, cooked starch taste - Properly salted - Typical for the specific grain (nutty-like flavour, for example)

Flavour of rice

- Bland; some may be nut-like (if whole grain) - unrefined grain have a deeper flavour profile

Appearance of rice

- Colour characteristic of type (white, brown, red, black) - Long grain types = fluffy, dry, separated grains - Short grain types = moist, sticky, tending to adhere

Drying Durum pasta - high temperatures?

- Only 2-5 hours - Pre-dried -> extended drying -> resting periods - high temperatures may cause: a. brown discolouration b. damage to pasta flavour

How does protein network and starch granules expand when it absorbs water

- Outer layer of protein ruptures - suspensions of starches in water: gelated - Noodles intact because centres still have starch granules

1) egg & fresh pastas pros & cons

- Preferred in Northern Europe - Most fresh pastas in the US are made with eggs Cons: · perishable · salmonella contamination is possible o cook immediately OR o wrap + refrigerate Pros: cooks very fast compared to dry pastas

Consistency & texture of cereal

- Thick, but enough flow to assume shape of dish - Without lumps or pastiness - Consistency may vary with preference and amount water used

durum wheat

- Yellow colour - Distinct flavor Gluten proteins - Hard and glassy interior of dried pasta - Limits loss of protein and gelated starch when cooking - Firm noodle when cooked - less elastic than bread-wheat gluten - easire to roll

Pasta Tip #1: Cooking Water

- absorbs about 1.6-1.8 times its weight in water - expands twice in size when cooked - The remaining water is for diluting the dissolved starch around the pasta Tips: - cook pasta in 10 times more than its weight - cook pasta in ample water - rolling boil - gives lots of room and movement within the water for the pasta to separate, and not stick together due to the dissolve starch Hard water: ions weaken pasta surface Alkalinity increases stickiness and cooking losses - introduce acid such as lemon juice or cream of tartar

Refined grain - why?

- bran & germ removed - easier to cook & chew - more attractively lighter in colour - high lipid concentration in the germ shorten the shelf life - oils are susceptible to oxidation and develop rancid flavours

storage of leftover rice

- can be refrigerated up to a week or frozen up to 6 months

Appearance of cereal

- correct colour - no skin on surface - Has some form - Either particles, granules, or flakes (depending on the type of cereal.. For example, couscous will be more granular)

What's the science behind why some grains take longer to cook than others?

- depending on the age of the grain, the variety, and the pans you've using to cook (difference in surface area, so a larger surface area would take less time to cook) -things like soaking or toasting your grains can decrease cooking time - the smaller the grain, the faster it will cook - Refined grains (with the bran and germ removed) contain much less fiber, protein, vitamins, minerals , etc.. and so take less time to cook

Cereal products - what are they and what are some examples

- derived from milling - breakfast cereals, pastas, breads, batters, thickeners, processed meats, beer

what are the basic ingredients of fresh egg pasta

- flour - eggs -salt - water

Methods: Goal of fresh egg pastas

- malleable, cohesive mass that can be shaped into thin strips, but stays intact when boiled - final product = uniform thin sheet of dough

spatzle

- means "clod, clump" - essentially coarse, informal portions of dough or batter that are dropped into a pot of boiling water and cooked through - served as is in a stew or braise or sautéed to accompany a meat dish.

Starch noodles

- pure starch Sweet potato starch noodles: - Glossy, slippery, firm, ready-to-eat after soaking in hot liquid several minutes o held together by amylose - Translucent o uniform starch and water mixture o no insoluble protein or intact starch granules - Firmest: high in amylose (straight chain) starch Rice noodles: - held together by amylose - opaque o contains protein and cell-wall particles - Fresh rice noodles - stir-fried, no rehydration Wrappers: Vietnamese - rice papers, thin parchment discs for spring rolls - rehydrated in lukewarm water - use immediately as wrappers fresh OR fried

If not eaten right away, cooked cereals must be.... what are the methods?

- refrigerated - good source for bacterial growth - pour a thin layer of cold water over the cereal to prevent hard skin from forming during refrigeration - reheat in covered pot, adding 30mL water for every 250 mL cooked cereal -To prevent lumping, don't stir until heated!

2) Dried durum pasta

- standard italian pastas - without eggs - made from durum wheat (semolina flour)

Brown rice and pesticides & herbicides

- still has bran - not fortified - could be exposed to pesticides & herbicides but degrades quickly

Stirring

-prevents sticking as thickening occurs -over stirring is a common mistake; producing a glue-like, sticky product

Other pasta examples: couscous

Made from salted water and flour, stirring with fingers (no kneading). It's a gentle dough and small enough that it can just be cooked with steam

Yield: amount of water needed is an indication of ....

...The amount of swelling · Finer granular cereals 5-6 X (they swell this much, so need that much more water - example: quinoa · Cracked cereals 4X (example: farro, wheat berries) · Flaked cereals 2X (example: rolled oats)

What are the two main kinds of pasta

1) Egg pastas and fresh pastas 2) Dried durum pasta

egg & fresh pastas - function of egg yolk

1) appearance: yellow enhanced colour 2) richness: adds flavor 3) tendrizer: fat content of the yolk makes noodles tender - more delicate dough

How to introduce starch into a sauce

1. Create a slurry - e.g. gravy 2. Separate starch molecules with fat ("kneaded butter") - for thickening adjustments - flour worked into a paste with equal weight in butter - add to hot sauce 3. Introduce starch early in cooking (before liquid) - e.g. stews 4. Create a roux - e.g. béchamel sauce - preheat starch separately in fat: heat equal weights flour and butter in a pan. Three options: cook until mixture has had moisture cooked out of it, but flour remains white; flour develops a light yellow color; flour develops a distinctly brown colour

2 main categories of grains

1. cereal 2. rice

Rice yield

250 mL rice expands about 3-4 X for brown and wild, and 3X for white rice

egg & fresh pastas - egg white

3) Binding - additional protein - proteins provide both stability and strength when it binds together ingredients in the dough - This contributes to firmer dough that is cohesive - Reduces leaking of starch granules, gelation and cooking losses 4) Fluid volume - eggs are high in water content - in some recipes, egg may be the sole water source in the dough

Gnocci

Made from starchy potato flesh with just enough flour to absorb moisture and provide enough gluten to hold the dough, can also make gnocchi with other starchy vegetables or with ricotta cheese

Cooling & further thickening

As temperature drops, molecules move less - Amylose chains form strong bonds - Water molecules settle - Mixture can congeal

What is a grain ?

Basic structure - bran, endosperm, germ - bran and germ: contain bulk of the minerals, vitamins ( B especially), protein, healthy fats, antioxidants, and fiber - endosperm: middle part; contains mostly starchy carbs & proteins

What is starch

Chains of glucose. Two types of molecules: Amylose - ~1000 linked glucose molecules - Long chains - Simple, compact - settles into orderly clusters Amylopectin - 5000 - 20,000 linked glucose molecules - Many short branches - Bulky, large - doesn't pack as well

What would happen if you introduced the cornstarch into the sauce without mixing it with water first? Why?

It would form lumps! Starch granules become partly gelated and form a sticky surface that seals the dry granules together so they can't disperse evenly.

Tuber & Root Starches

Larger granules, more readily gelated (fewer impurities) Potato Starch - Greatest thickening power - Fragile, large granules - Large phosphate groups repel each other -> prevents congealing (evenly dispersed) Tapioca Starch - Large, pre-gelatinized pearls - Neutral flavour - Used in puddings Arrowroot Starch - gelation range similar to cornstarch - commonly used in gluten-free/allergy baking

Asian wheat noodles

Made from low/moderate protein flours Chinese Wheat Noodles: - White & yellow noodles - formed by sheeting & then stretching Japanese Wheat Noodles: -Udon -Ramen -Somen

Grain starches

Medium sized granules, higher gelation temperature Wheat Flour - 75% starch, 10% PRO by weight - Less efficient thickener - use 1.5x as much flour as starch Cornstarch - Pure starch - very efficient Rice Starch Smallest granules (fine texture)

Rice cooking methods

Preparation (steamed rice) - Can wash rice from outside US/Canada, but within US/Canada, washing before cooking will wash away the fortification powder containing B vitamins (example, Thiamin - water soluble B vitamin) Bring to boil, do not stir 1. Place rice, cold liquid, and salt into a pan 2. Bring to boil, do not stir - stirring after boiling breaks up grains and makes rice gummy 3. Cover, reduce heat and let simmer - when steam escapes while rice is cooking will affect time and doneness 4.Test for doneness - removing single kernel - pressing between thumb and forefinger - tender throughout with no bone in the center 5. Once done, let sit 5-10 minutes - in covered pot for optimal consistency

Rice products

Rice Flour: dessert, thickener Rice Vinegar: China and Japan Rice-based alcoholic beverages: rice beer, Sake Rice noodles: noodle soups, Pho Egg-roll wrappers and edible rice paper: edible candy wrappers

Thickening a sauce with starch

Starch granules absorb water molecules and begin to swell and soften - Gelation temperature (begins around 120-140F/50-60C) - Granules leak amylose molecules, forming a net - Net traps water molecules and swollen starch granules in place, effectively thickening mixture

Texture of rice

Tender, yet firm; no firm core in center

Al Dente

The bite and resistance to chewing that marks perfectly cooked pasta - Centre slightly undercooked Surface: 80-90% water Centre: 40-60% water Well-cooked Pasta - Strands or pieces separate - Tender yet firm (al dente) - Bland taste (slightly eggy or nutty)

if you are finishing a pasta with a sauce, you should cook it 1-2 minutes shy of al dente, why?

This is because the pasta will finish cooking in the hot sauce, resulting in an al dente pasta when you are actually serving it.

Dumplings

Unlike traditional pasta dough, minimally kneaded - tender dough with tiny air pockets (expansion of air pockets lets them rise in the pot) .

Why is the last step of fresh egg pasta making repeated: Roll through pasta maker, fold, repeat to a uniform thin sheet of pasta dough

With each time that you roll the dough into a thin layer, air bubbles that are in the dough gets pressed out. -> Air bubbles in pasta dough can weaken its structure. Rolling the dough also organizes the gluten network by aligning the protein fibers. -> Fibers can spread out and the dough stretches more easily without snapping back.

Do grains really have anti-nutrients? Significant amounts?

anti-nutrient? → they are plant compounds that reduce the body's ability to absorb essential nutrients -not really a major concern unless your diet is based solely on grains and legumes (which most of ours isn't) - they are also in nuts, seeds, legumes, fruits and vegetables What can be done? 1. soaking overnight - most found in skin - water soluble 2. fermentation - ex. sourdough breads 3. sprouting =>most effective way to reduce antinutrients in plant foods is to combine several different elimination strategies just discussed .. sometimes this can degrade antinutrients almost completely

Pasta Tip #2: Avoiding Stickiness - after cooking

cause: Starch on surface cools and dries post draining TIPS - Moisten with sauce, oil, butter or cooled cooking water - Rinse with water

Pasta Tip #2: Avoiding Stickiness - during cooking

cause: -Noodles resting close to another -Surfaces gel together TIPS -Constantly stir -Lubricate with 1 - 2 spoons oil -Add salt (falvours, limits starch gelation - reduces cooking loss & stickiness) -Toss with oil if held to be served later

Cereals vs grains

cereals: - all cereals are grasses except for pseudocerelas: amaranth, buckwheat, quinoa = not true cereals, but their seeds resemble the cereal grains and are used in similar ways - produce edible and nutritious seeds: the grains

Slurry

mixing starch into a bit of cold water before introduced to higher temp

what is a pseudocereal

not a member of the grass family, but their seeds resemble the cereal grains and are used in similar ways ... typically high in protein and other nutrients, gluten-free, and considered whole grains

ready to eat vs hot cereals

ready to eat: - add cold milk and eaten right away - grains used as base - may be out-weighted by the sugar and other sweeteners - sucrose: frosty or glassy surface to the crisp grain flakes & slow the penetration of milk and resulting sogginess Hot: -When scaling recipes down: evaporation of water is greater proportionally for the smaller amounts therefore amount of liquid needed should be increased (i.e. more than the scaled down amount) -cooked yield will be about the same as amount of water added -McGee notes that cooking whole or milled cereal in excess of hot water soften the cell walls, gelates the starch grains and leaches starch molecules out, and produces a digestible, bland mush.

Does the science support sprouted grains being healthier?

sprouting = a period in the life cycle of plants when they start emerging from the seed (also known as germination) -this process increases availability of nutrients in seeds, legumes, and grains -during sprouting, changes take place within the seed that lead to the degradation of anti-nutrients such as phytate and protease inhibitors (in grains and legumes), as well as a slight decrease in lectins.

Noodles without gluten

starch noodles - Made from mung beans, rice, or sweet potato Glossy, translucent noodles High amylose proportion

Cereal & grain allergies

the minor cereals: - important when eliminating wheat - fonio, millet, triticale, sorghum, teff - only occasionally encountered in Europe & US corn: - those who eliminate corn will also avoid corn starch

1. cereal - 3 examples of each type

wheat cereal: what germ, wheat bran, wheat berries non-wheat cereals: corn, oats, barley pseudocereals: amaranth, buckwheat, quinoa

Why should sauces be thinner on the stove than they are at the table

when poured onto food and served, sauce immediately begins to cool and thicken further - minimize thickener used, also prevents muting of flavour - to test: pour onto cool dish & sample