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. Types of Potatoes • Sweet potatoes • Ranges in color from light orange to brownish red • High in starch & low in moisture • Available year-round (Grown in South America, tropical island & southern US. NC Produces the most in US) • Yams • Related to sweet potatoes • Originated in Asia & found in Africa • Range in color from creamy white to deep red • More natural sugar & higher moisture content than sweet potatoes but are less sweet • Russet • Known as Idaho potatoes • The standard white baking potatoes • Flesh is mealy & white

4. Types of Potatoes • All-purpose/Chef’s • Drier & less starchy than russet • Less expensive than russet • Often irregular shaped • New • Small immature red potatoes • High in moisture & sugar but low in starch • Yellow • Common in Europe & South America • Golden color & buttery flavor • Yukon Gold most well known

5. 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

6. Solanine • When potatoes are exposed to light, they develop a greenish color. • This is solanine, a harmful bitter-tasting substance. • Sprouts can also contain solanine. • Be sure to cut away & discard any sprouts & green spots

7. 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

8. 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. Ex. Latkes (Amer.-Jewish served w/ apple sauce & sour cream) • 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

9. 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

10. Chapter 11.2 Legumes and Grains

11. Legumes 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. Legumes are seeds from pod-producing plants. Legumes include beans, peas, lentils, nuts, and seeds. 11 11.2 Chapter 11 | Potatoes and Grains

12. Soaking & Cooking Times for Dried Legumes

13. Grains • 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. Grains are grasses that grow edible seeds. Grains along with meals and flours are all essential for everyday cooking. 13 11.2 Chapter 11 | Potatoes and Grains

14. 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. Making a Rice Pilaf • 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. Making a risotto 14 11.2 Chapter 11 | Potatoes and Grains

15. 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. 15 11.2 Chapter 11 | Potatoes and Grains

16. Chapter 11.3 Pasta

17. Pasta and Dumplings 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. The word pasta in Italian means paste, referring to a mixture of flour and water, and sometimes eggs. 17 11.3 Chapter 11 | Potatoes and Grains

18. 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. 18 11.3 Chapter 11 | Potatoes and Grains

19. Types of Pasta

20. 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. 20 11.3 Chapter 11 | Potatoes and Grains

21. Section 11.3 Summary 21 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