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Thread: Dry Goods

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    Deal GURU
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    Default Dry Goods

    PASTA
    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

    FLOUR
    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

    GRAINS
    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

    LEGUMES
    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

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