On Food and Cooking

tissue, and its makeup determines the seed’s basic texture. The storage cells are filled with particles of concentr ...

cells influence texture and culinary usefulness in a number of ways. So it’s worth knowing about the prote ...

alcohol-soluble types. In ordinary water, these proteins don’t dissolve; instead they bond to each other ...

of chains of individual molecules of the sugar called glucose (p. 804). But there are two different ...

granules are almost pure amylopectin. The Proportions of Proteins in Seeds Cooking Separates Starch Molecules ...

gelatin.) The tightly ordered clusters of amylose molecules require higher temperatures, more wate ...

relatively loose, weak clusters. This difference explains why long-grain rices high in amylose have a firm, ...

cooked cereal cools down, the starch chains slowly rebond to each other in tighter, more organized associa ...

starch has been allowed to retrograde during manufacturing. And it turns out that retrograded starch is goo ...

thousand years cooks have made “milks” from almonds, soybeans, and other oil-rich seeds (pp. 494, 5 ...

Handling and Preparing Seeds Preparations of particular seeds are described in more detailed surveys below. ...

came from ears of grain in the field but is now a common inhabitant of our pantries, where its eggs ha ...

Beans are most commonly sprouted, but many of our food seeds can be sprouted to advantage. Sprouted w ...

application of dry heat, thanks to their relatively tender cell walls and the cells’ content of liquid oil rather ...

can, so much of the cooking time is moistening time. Presoaking seeds for a few hours or overnight can cut ...

China and Japan, have long used grains, beans, and nuts to make foods with the chewy textu ...

right, and are described in detail in the next chapter. Seeds Concentrate Cooking Liquids Because grains and beans ar ...

role in the human diet. Aside from bamboo and sugar cane, these are the cereals. While their grains are ...

elastic paste that could be filled with tiny bubbles and baked into tender raised breads. Around the same ...

before milling. All the grains have the same basic structure. The fruit tissue consists of a layer of epiderm ...