Rice is the staple diet of many Asian countries.
Types of rice
There are several types of rice
Medium-grain (white or brown)
Long-grain (white or brown)
Sticky (glutinous)
Converted (parboiled)
Enriched
Instant (pre-cooked)
Cooking methods
There are several ways to cook rice:
Boiling
Microwave
Electric rice cooker
Rice cooker
Pressure cooker
A potato is a tuber. Originally from South America the potato is now grown and used as a foodstuff in most parts of the world, and is valued for its relative ease of growing and its high carbohydrate content. It is also extremely versatile in the kitchen, and can be served boiled, roast, baked, shallow-fried […]
There are several different plants and ingredients commonly known as pepper including:
the chili pepper (including the bell pepper)
several Asian spices including ‘pink’ peppercorns and Szechuan pepper.
and lastly, black, green and white peppers, which is what is commonly used in the Western world for seasoning.
Whole unground pepper berries are called peppercorns.
The black, white and green peppers […]
The milk of some mammals, particularly cows, goats, sheep, and buffalo, is collected for human consumption, either directly, usually after pasteurization, or is processed into dairy products such as cream, butter, yogurt, ice cream, or cheese. When used alone, milk almost always refers to cow’s milk.
A rarer use is to refer to plant-based ‘milks’, usually […]
Grains are the seeds or fruits of cereal grasses and, in common usage, other commercially similar plants such as soybeans.
Grains
Alfalfa
Barley
Maize (US Corn)
Millet
Milo
Oats
Quinoa
Amaranth
Rice
Rye
Sorghum
Wheat (UK Corn)
Bulgur
Couscous
Buckwheat
Beans
Chick Pea
Lentils
Soybeans
Bird and fish eggs are common food sources. For fish eggs, see roe or caviar. Reptile eggs, particularly turtle eggs, are sometimes eaten as well. Chicken eggs are standard. Duck, goose, quail, and ostrich eggs are occasionally used as gourmet ingredients.
Eggs are frequently used to bind other ingredients together, trap air in the food, or […]
Coffee beans are best fresh. They must be roasted in order to be used, a process that normally takes place before the beans are sold. This roasting starts a degradation process, whereby the oils and flavor compounds break down and generally become bitter and less flavorful. Surface area is a large part of the degradation, […]
Introduction
There are many different types of bread. Each type of bread has it own history, style and of course taste. The more a baker experiments with different types of bread, the better he will be at creating new and interesting recipes.
The basic elements of bread are flour (ground grain) and water. Wheat flour is the […]
Alcoholic drinks are frequently used as ingredients in recipes. This page lists the most common types used as ingredients. See the Bartending book for mixed drink recipes and other topics relating to direct uncooked consumption of alcoholic drinks.
Small amounts of alcohol can be useful for cardiovascular reasons. Harvard says “For men, a good balance point […]
The vegetables commonly used in cooking are listed below. Note that some vegetables which are botanically fruits are considered to be vegetables in the culinary sense and are listed here. Also note that where terminology is attributed to the UK, then the same usage can be assumed in AUS and NZ, unless otherwise stated.
white and […]