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Wheat Berries
A wheat berry, or wheatberry, is a whole wheat kernel, composed of the bran, germ, and endosperm, without the husk. Botanically, it is a type of fruit called a caryopsis. Wheat berries are eaten as a grain, have a tan to reddish-brown color, and can vary in gluten and protein content from 6–9% ("soft") to 10–14% ("hard"). They are often added to salads or baked into bread to add a chewy texture. If wheat berries are milled, whole-wheat flour is produced. Wheat berries are similar to barley, rye, and kamut. Wheat berries are the primary ingredient in an Eastern European Christmas porridge called ''kutia''. In France, cooked durum wheat berries are commonly eaten as a side dish instead of rice or corn. This side dish is often called ''ebly'', from the name of the first brand of prepared wheat berries. In Romania and other Eastern European countries, the wheat berries (arpacas) are used in a special sweet dish called koliva for Christian Orthodox ritual. Puffed wheat berries. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porridge
Porridge is a food made by heating, soaking or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a Savoury (dish), savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, (known as oatmeal in North America) is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian cuisine, Asian origin. Type of grains The term "porridge" is used in British English (Britain, Ireland, Australia and New Zealand) specifically for oatmeal. This is a hot mixture of oatmeal or oats slowly cooked with water or milk. It is typically eaten for breakfast by itself or with other ingredients, including salt, sugar, fruit, milk, cream, or butter. Other grains used for porridge include ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farro
Farro is a grain of any of three species of wheat, namely einkorn, emmer, or spelt, sold dried and cooked in water until soft. It is used as a side dish and added to salads, soups and stews. Etymology The English word is borrowed directly from Italian , first documented in English in 1828 when the botanist Samuel Frederick Gray mentioned it. It derives from Latin (spelt, grain). Description Farro is made from any of three species of hulled wheat (those that retain their husks tightly and cannot be threshed): spelt (''Triticum spelta''), emmer (''Triticum dicoccum''), and einkorn (''Triticum monococcum''). In Italian cuisine, the three species are sometimes distinguished as ''farro grande,'' ''farro medio,'' and ''farro piccolo''. Emmer is the most common variety of farro grown in Italy, specifically in certain mountain regions of Tuscany and Abruzzo. It is considered to be of higher quality for cooking than the other two grains and thus is sometimes called "tru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Drink
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, Fermentation in food processing, fermentation typically refers to the fermentation of sugar to ethanol, alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are Mass production, mass-produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickling, pickled or souring, soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses are fermented as part of their production. Fermented condiments Fermented creams and yogurts Fermented grains and grain-based foods Fermented fru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borș (bran)
Borș is either a liquid ingredient used in Romanian and Moldovan cuisine or the sour soup ('' ciorbă'') typically made with this ingredient. It used to be common in Hungary too, it is called Cibere. The ingredient borș consists of water in which wheat or barley bran, sometimes sugar beet or a slice of bread have fermented. After decanting, the result is a slightly yellowish, sour liquid which can also be drunk as such. It contains lactic acid plus vitamins and minerals extracted from the bran. Whole lovage leaves can be added in the final liquid. Borș can also mean a sour soup (ciorbă) where the sour ingredient is typically borș. The word ''borș'' shares its etymology with the Ukrainian ''borshch'' or ''borscht'', but it has a different meaning: the traditional Ukrainian borshch is a beetroot soup, which Romanians generally call ''borș de sfeclă roșie'' (red beetroot borscht)". In fact, Romanian gastronomy may use with hardly any discrimination the Romanian word ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Graham Flour
Graham flour is a type of coarse-ground flour of whole wheat named after Sylvester Graham. It is similar to conventional whole-wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely. It is not sifted ("bolted") with a flour dresser after milling. A report from 1913 claimed that bread made from graham flour had a protein content of 12.1%—only slightly less than white wheat flour and essentially the same as whole wheat flour. Sources Graham flour is available at health food stores, some grocery stores, bakery supply stores, and some specialty and gourmet food shops, or directly from a flour mill that has experience making it. A substitute for it would be a mix of unbleached white flour and wheat middlings; this was a common substitute prior to and after the passage of the Pure Food and Drug Act in 1906, but the FDA gradually established standards and eliminated imitations from the market. History Graham flour is named after S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frumenty
Frumenty (sometimes ''frumentee'', ''furmity'', ''fromity'', or ''fermenty'') was a popular dish in Western European medieval cuisine. It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin Language, Latin word ''frumentum'', "grain". It was usually made with creed wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes included Egg (food), eggs, almonds, Zante currant, 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). It was also frequently used as a subtlety, a dish between courses at a banquet. In England History Florence White (writer), Florence White, founder of the English Folk Cookery Association, wrote in ''Good Things in England'' (1932) that frumenty is England's "oldest national dish". For several centuries, frumenty was part of the traditional Celtic Christm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgur
Bulgur (; ; ; ), or Borghol (), is a cracked wheat foodstuff found in Egyptian cuisine, South Asian cuisine and West Asian cuisine. Characteristics Bulgur is distinct from cracked wheat, which is crushed wheat grain that, unlike bulgur, has not been parboiled. Bulgur is a common ingredient in cuisines of many countries of the West Asian cuisine and Mediterranean Basin. It has a light, nutty flavor. Bulgur is recognized as a whole grain by the United States Department of Agriculture. Composition and nutrition Cooked bulgur is 78% water, 19% carbohydrates, 3% protein (nutrient), protein, and contains negligible fat (table). A reference serving supplies of food energy. A study of uncooked samples from different sources found, with some variation between samples, about 9% protein, 11% moisture, 1% ash, 70% starch of which 2–2.8% beneficial resistant starch, 7% fibre, mostly beneficial insoluble fibre. Culinary uses Bulgur does not require cooking, although it can be includ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuccìa
''Cuccìa'' () is a primarily Sicilian dish containing boiled wheatberries and sugar, which is eaten on December 13, the feast day of Saint Lucy, the patron saint of Syracuse. The dish is consumed in Sicily and in isolated pockets of southern Italy, as well as their communities abroad. It commemorates the relief from a food shortage in Sicily and the unexpected arrival of a cargo of wheat, which tradition says arrived in the port of Palermo on Saint Lucy's Feast in 1646. According to custom, bread should not be eaten on December 13; ''cuccìa'' should be the only source of wheat, and the primary source of nourishment for the day. Preparation and influences ''Cuccìa'' is prepared differently from family to family and in different regions. Some make ''cuccìa'' as soup, others as a pudding. In Kansas City, Missouri, many Sicilian Americans prepare ''cuccìa'' as a hot cereal. Most traditional preparations add sugar, butter, chocolate, and milk. Ceci beans (chickpeas) are also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spring Onion
Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chives, and Chinese onions. The leaves are eaten both raw and cooked. Scallions produce hollow, tubular, green leaves that grow directly from the bulb, which does not fully develop. This is different to other ''Allium'' species where bulbs fully develop, such as commercially available onions and garlic. With scallions, the leaves are what is typically chopped into various dishes and used as garnishes. Etymology and naming The names ''scallion'' and ''shallot'' derive from the Old French ''eschalotte'', by way of ''eschaloigne'', from the Latin ''Ascalōnia caepa'' or "Ascalonian onion", a namesake of the ancient Eastern Mediterranean coastal city of Ascalon. Other names used in various parts of the world include spring onion, green onion, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puffed Grain
Puffed grains are grains that have been expanded ("puffed") through processing. They have been made for centuries with the simplest methods like popping popcorn. Modern puffed grains are often created using high temperature, pressure, or extrusion. People eat puffed grains in many ways, but it can be as simple as puffed grain alone and with sugar or salt for taste. Commercial products such as corn flakes and Corn Pops mix many ingredients into a homogeneous batter. The batter is then formed into shapes then toasted or extruded. This causes them to rise, but not puff or pop. Puffed grains can be healthful if plain, but when other ingredients are mixed with them they may lose some of their health benefits. Puffed grains are popular as breakfast cereals and in the form of rice cakes. While it is easy to recognize that cereals came from whole grains, the expansion factor for rice cakes is even greater, and the final product is somewhat more homogeneous. History In 1948 and 1950 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
