Results 1 to 1 of 1
Thread: Dry Goods
07-27-2008, 02:46 PM #1
- Join Date
- Jan 2006
- Raleigh, North Carolina
- Blog Entries
Dried pasta keeps for 2 years if kept cool and dry.
Short Shapes -- shells of all sizes -- small holds chunky sauces and larger shells can be stuffed
Tubular -- penne, macaroni, and rigatoni for creamy sauces...large, ridged are for meaty sauces
Solid Shapes -- farfalle and fusilli, good for any sauces and great for mixing with veggies
Long Shapes -- spaghetti, linguini, angel hair, etc...good with any sauce, veggies, or just olive oil and parmesan
Lasagne & Cannelloni -- the 'casserole' type dishes
Chinese Egg Noodles -- think 'Ramen' and a quick substitute for lighter sauces and veggies or use with traditional stir-fry meals
Buy small bags to start with, unless you plan to do a lot of baking.
White Flour -- all-purpose is useful for thickening, batters, and pastry
Whole-Wheat Flour -- an alternative to white flour
Bread Flour -- this higher gluten flour is best for making bread...if other flours are used the bread may not rise properly.
Cornstarch -- very fine white flour made from corn, for thickening liquids
Try alternating rice with more unusual grains.
White Long-Grain Rice -- an accompaniment to, or ingredient in, many main-course dishes
Instant Rice -- alternative to white or brown rice
Brown Rice -- similar to white, but longer cooking is required
Couscous -- an accompaniment to savory dishes, especially the North African dish of the same name (really a type of pasta)
Bulgur -- comes preboiled until the husk is cracked, then dried
Polenta -- a fine yellow grain made from corn that is boiled in water, then grilled or fried
Cornmeal -- comes in yellow, blue, and white, good for breads or coatings for frying
Dried beans, peas, and lentils make up the family of legumes.
Red Kidney Beans -- popular in Mexican cooking, especially in chili con carne
Cannellini Beans -- good general-purpose beans for soups, salads, stews, and Italian cooking, especially Tusdcan-style soups
Black Beans -- traditional in Caribbean, Mexican, Chinese, and Brazilian dishes, and in Cuban black bean soup
Borlotti Beans -- very popular in Italian cooking and soups and dips because of their creamy consistency
Adzuki -- good in salads, mixed with othe3r beans, and in Chinese and Japenese rice dishes and soups
Chickpeas -- most popular in hummus, falafel, and other Middles Eastern dishes, but also used in Indian curries and long-cooking Spanish casseroles
Split Peas -- yellow and green can be used interchangeably in soups, purees, and stews
Lentils -- red or orange lentils are used for making soups, and Indian curries called dhal