Chapter 11 Potatoes and Grains

1. Chapter 11 Potatoes and Grains

2. Types of Potatoes Potato varieties differ in starch and moisture content, shape, and skin color. • High-starch, low-moisture potatoes are dense because they have a high amount of dry starch. They are best when baked, puréed, or fried. They include Idaho and russet potatoes. • Medium-starch, medium-moisture potatoes are versatile. They are best for boiling, steaming, sautéing, oven roasting, stewing, mashing, and braising. They include chef’s all-purpose, Yukon gold, and yellow-fleshed potatoes. • Low-starch, high-moisture potatoes are new potatoes. New potatoes are best for boiling, steaming, and oven roasting. • Sweet potatoes, yams, and russet potatoes are suited to baking, puréeing, and frying. They are high in starch and low in moisture. 11.1 Chapter 11 | Potatoes and Grains

3. Selecting andStoring Potatoes • When selecting potatoes, choose potatoes that are firm and smooth. • Do not accept potatoes with dark spots, green areas, mold, or large cuts. • Store potatoes in a cool, dry place at temperatures ranging from 45°F to 55°F. • All potatoes are best stored in ventilated containers in indirect light. • A wide variety of market options exists when purchasing potatoes. These forms include fresh, frozen, refrigerated, canned, and dried. 11.1 Chapter 11 | Potatoes and Grains

4. Cooking Potatoes • The potato is one of the most popular vegetables because it is inexpensive, adaptable, versatile, and tasty. • Always discard potatoes if you have any doubts about their freshness or safety. • In the single-stage cooking technique, take potatoes directly from the raw state to the finished state by using one cooking method. • In a multiple-stage technique, prepare potatoes using more than one cooking method before they are a finished dish. • Boiling is one of the easiest methods of cooking potatoes. It is often the first step for other preparations, such as puréed potatoes. • Steaming is an especially good cooking method for new potatoes because of their high moisture content. • Baked potatoes are always served in their skins. The best baking potatoes are Idahos or russets. 11.1 Chapter 11 | Potatoes and Grains

5. Cooking Potatoes (cont.) • Scrub all potatoes clean and pierce with a fork before placing in the oven, no matter the technique. • For en casserole potato dishes, combine peeled and sliced raw potatoes with heavy cream, sauce, or uncooked custard. • Chef ’s potatoes are the best for sautéing. • Deep-fry potatoes to make French fries, cottage fries, steak fries, and many other fried potato dishes. • Make potato pancakes with grated potatoes and other ingredients. Pan-fry them to a crispy brown. • Puréed potatoes are the basis of many popular dishes, including mashed or whipped potatoes, duchesse potatoes, and potato croquettes. • Whenever possible, cook potatoes in their skins to retain their nutrients. 11.1 Chapter 11 | Potatoes and Grains

6. Section 11.1 Summary • Potato varieties differ in starch and moisture content. • Select potatoes that are firm and smooth without dark spots, green areas, mold, or large cuts. • Store potatoes in a cool, dry place at a temperature ranging from 45ºF to 55ºF. It is best to store potatoes in ventilated containers in indirect light. • In the single-stage cooking method, potatoes are taken directly from the raw state to the finished state. • When using a multiple-stage technique, prepare potatoes using more than one cooking method before they are a finished dish. 11.1 Chapter 11 | Potatoes and Grains

7. Legumes Legumes are seeds from pod-producing plants. Legumes include beans, peas, lentils, nuts, and seeds. • Dried legumes have many uses in cooking, from salads and appetizers, to main courses and desserts. • Store legumes in a cool, dry, well-ventilated area, away from light and excessive heat. • Place legumes in a large colander or sieve and rinse well with cold running water to remove any dust or dirt particles. • Cook legumes to develop their flavor, to remove harmful substances, and to make them easy to chew and digest. • You can serve legumes in many ways; examples include soups, stews, salads, or as side or main dishes. 11.2 Chapter 11 | Potatoes and Grains

8. Grains Grains are grasses that grow edible seeds. Grains along with meals and flours are all essential for everyday cooking. • Whole grains are grains that have not been milled. • During the milling process, the germ, bran, and hull of the grain are removed or polished: • The hull of a whole grain is the protective coating, or husk, that surrounds the grain. • Bran, a great source of fiber and B vitamins, is the tough layer surrounding the endosperm. • The endosperm is the largest part of the grain and a major source of protein and carbohydrate. • The smallest part of the whole grain is the germ. It provides a trace of fat and is rich in thiamin. 11.2 Chapter 11 | Potatoes and Grains

9. Grains (cont.) • Whole grains have a shorter shelf life than milled grains. Buy whole grains in quantities that can be used within three weeks. • Store dry grains at least 6 inches above floor level on shelves in a dry, ventilated, and accessible area. Whole grains should be stored in the freezer. Brown and wild rice should be refrigerated. • Soak grains before cooking them to make them easier to cook. • Ways to cook grains include steaming, pilaf, and risotto: • Pilaf is a technique for cooking grains in which the food preparer sautés the grain briefly in oil or butter and then simmers it in stock or water with various seasonings. • Most commonly, food preparers use the risotto method with one special medium-grain rice, arborio. Risotto has a very creamy consistency because of the starch that is released from the arborio rice as it cooks. 11.2 Chapter 11 | Potatoes and Grains

10. Section 11.2 Summary • Legumes are seeds from pod-producing plants. Beans, peas, and lentils are the three types of legumes. • Grains are grasses that grow edible seeds. Wheat, rice, oats, and barley are some common grains. • Store legumes in a cool, dry, well-ventilated area, away from light and excessive heat. • Discard any beans or peas that are moldy or wrinkled. • Soak legumes and grains before cooking. • Techniques for cooking grains include pilaf and risotto. 11.2 Chapter 11 | Potatoes and Grains

11. Pasta and Dumplings The word pasta in Italian means paste, referring to a mixture of flour and water, and sometimes eggs. • Pasta is one of the most versatile and convenient foods to prepare. • Dried pasta and noodles store well, cook quickly, and provide a base or accompaniment for many popular dishes. • Dumplings are cooked balls of dough that often include a filling ingredient, such as pork, vegetables, or even sweets. • Pasta and dumplings are made from inexpensive, staple ingredients, and can be used in many dishes. • Pasta and dumplings dough or batter includes a starch and a liquid. Use additional ingredients to add shape, color, texture, and flavor. • The basic pasta dough recipe produces a stiff dough that can be stretched, rolled into thin sheets, and cut into desired shapes. 11.3 Chapter 11 | Potatoes and Grains

12. Pasta and Dumplings (cont.) • Fresh pasta cooks very quickly. The pasta is done when it feels firm to the bite, or al dente. • Cooking dry pasta takes longer than cooking fresh pasta. • For fresh pasta dough, use four simple ingredients: eggs, salt, olive oil, and flour For flavor and color, add fresh herbs, spices, and vegetables. • When mixing pasta dough, the most important stage is the resting stage. If the dough is not sufficiently relaxed, it will be difficult to roll the dough into thin sheets. • Hold fresh, uncooked pasta under refrigeration for a day or two, or freeze it. • Any sauce served with pasta must be the right consistency to complement the type of pasta. 11.3 Chapter 11 | Potatoes and Grains

13. Pasta and Dumplings (cont.) • Pasta rules of thumb: • One pound dried pasta to one gallon of liquid • One pound dry pasta yields three pounds cooked pasta • One pound fresh uncooked pasta yields 2–2 ½ pounds cooked pasta • Make dumplings from dough or batter, or even bread and potatoes as the main ingredients. • Dumplings should never have a doughy, uncooked interior. Simmer dumplings in a flavorful sauce. • Cook dumplings in a variety of ways: simmer, steam, poach, bake, pan-fry, deep fry, and broil. • Slight additions or changes can transform pasta dough into a dumpling batter for spaetzle, small German dumplings, or bread-like dumplings that are tasty in stews. Gnocchi are small potato dumplings served in Italian cuisine. 11.3 Chapter 11 | Potatoes and Grains

14. Section 11.3 Summary • Fresh pasta uses four simple ingredient: eggs, salt, olive oil, and bread flour. • Many varieties of dried pasta are available, including capellini, farfalle, linguine, penne, rigatoni, spaghetti, and ziti. • Basic pasta dough recipes produce a stiff dough that can be stretched, rolled into thin sheets and cut into desired shaped. • Fresh pasta cooks quickly and should be cooked al dente. • Food preparers can simmer, steam, poach, bake, pan-fry, deep-fry, or boil dumplings, depending on their type. • Prepare pasta and dumplings from a dough or batter that always includes a starch, such as flour, meal, or potatoes, and a liquid. 11.3 Chapter 11 | Potatoes and Grains