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Classifications of RiceShort-grain Rice Varieties | Medium-grain Rice Varieties | Long-grain Rice Varieties Some grains, such as rice, are available in many different types and varieties.

Preparing Fried Rice with Uncooked Rice | Preparing Fried Rice with Previously Cooked Rice There are many methods used for preparing fried rice recipes, but two methods that combine the moist heat methods of boiling/absorption/steaming and the dry heat methods of frying/stir-frying are among the most popular.

Described below are some of the products (including flour) created directly from rice. Other than a few exceptions, products that are created after the grain has been ground into flour are not described, because they are so numerous.

Steaming Rice with a Bamboo Steamer | Steaming Rice with an Electric Steamer Steaming is a technique for cooking rice that is very popular in Asian countries. It produces perfectly cooked rice, but the method can be very time consuming.

Cooking Rice with the Absorption Method | Cooking Paella | Cooking Risotto Cooking Rice with the Absorption Method Cooking rice with the absorption method is, perhaps, the method that most people are accustomed to when cooking rice, but it is often the most difficult.

Cooking Techniques | Match the Type of Rice with the Proper Cooking Method Cooking Techniques The three basic techniques for cooking rice with hot liquid are boiling, absorption, and steaming, which are perhaps the most popular methods for cooking all whole grains.

Boiling is one of the easiest methods for cooking rice. The grain is cooked uncovered in a large quantity of water. The rice and water are then dumped into a colander and drained for several minutes to remove the excess moisture.

Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which are perhaps the most popular methods for cooking most whole grains.

Corn | Rice | Rye | Other Grains Types of Flour Ground from Corn Several varieties of corn are used to produce different types of corn flour. The degree in which the corn is milled and processed also determines the type of flour that is produced.

 

  Chili or Chile Sauce A sauce or condiment that can be made from any one of many different chili peppers, depending on the desired intensity and flavor. This sauce may be blended with vinegar, herbs, garlic, and other seasonings to produce a somewhat sweet and spicy flavored chili sauce that can be red, green, yellow, or brown in color.

When using substitutions for recipes calling for wine, the final product will not be the intended product but it should still impart great flavor. White Wine Substitutions Red Wine Substitutions Non-alcoholic white wine Non-alcoholic red wine 1/3 cup white grape juice + 1/2 tbsp.

Sweet Peppers | Chile Peppers |Pepper Preparation | Pepper Cooking | Tips Sweet Peppers A sweet pepper is a mild to sweet flavored pepper that can be eaten raw or cooked.

When making homemade pasta you will need to decide what type of flour you want to use. If making a flavored pasta that requires something other than a different variety of flour, you will need to purchase the necessary flavoring agent.

Generally the color of the pasta is a result from the flavoring agent used in the pasta. The taste from the flavoring agents is most often fairly mild. Shown below are some of the most common flavoring agents and how to add them to your homemade pasta.

Use this food substitution and conversion chart to select ingredient substitutes when you are cooking and your recipe suggests ingredients you do not have available. Herbs, Spices and Seasonings | Baking Ingredients | Cheese and Dairy Products | Eggs | Fats, Oils and Vinegars | Fruits and Vegetables | Miscellaneous | Healthy Herbs, Spices and Seasonings Substitutions Food Amount Substitute Allspice 1 tsp 1/2 tsp cinnamon, 1/2 tsp ground cloves OR1/2 tsp ground cinnamon, 1/4 tsp.

  Chinese Sauces | Japanese Sauces | Other Asian Sauces   Chinese Sauces Plum Sauce A thick sweet-and-sour Chinese sauce, which is used as a condiment for Asian foods.

crock pot, slow cooker, slow cooking

Eggplants A slightly sweet, tender fruit covered with a shiny skin that ranges in color from dark purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

General Nutritional Facts of Grains | Specific Nutritional Facts of Individual Grains General Nutritional Facts of Grains Grains are composed primarily of carbohydrates, but the quantity varies according to the type of grain.