- July 27, 2008 at 6:46 pm #247955
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
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