Search results
Results from the WOW.Com Content Network
White flour is made entirely from the endosperm or protein/starchy part of the grain, leaving behind the germ and the bran or fiber part. In addition to marketing the bran and germ as products in their own right, middlings include shorts (making up approximately 12% of the original grain, consisting of fractions of endosperm, bran, and germ with an average particle size of 500–900 microns ...
It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or even porpoise (considered a "fish" and therefore appropriate for Lent [1]).
It is made from maize flour (cornmeal) cooked with boiling water to a thick porridge dough-like consistency. In Luhya cuisine it is the most common staple starch. Ogokbap – or five-grains rice, is a kind of Korean food made of a bowl of steamed rice mixed with grains, including barley, foxtail millet, millet and soy beans. [13]
Semolina made from hard durum wheat (Triticum turgidum subsp. durum) is pale yellow in color. [7] It may be milled either coarse or fine, and both are used in a wide variety of sweet and savory dishes, including many types of pasta. Semolina ground, plain (left) and toasted (right) Semolina made from common wheat (Triticum aestivum) is
Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Stir in rice and diced tomatoes; season with oregano, salt, and pepper.
Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage , thyme , savory , black pepper , and others are added. [ 4 ]
The glutinous rice is steamed then mixed with the rice koji and distilled liquor. Once the mixture is fully fermented, it is pressed, heated and finally filtered. The final product is mirin which ...
In the 17th, 18th, and 19th centuries, potages on meat days [c] were broths made from all sorts of butcher’s meat, fowl, and feathered game, but not furred game. Additions to the broth included the meat or fowl used to make the broth; other meats, including organ meats ; vegetables; and bread or pasta. [ 20 ]