Grain info and cooking chart 5-1

1 info

Ingredients

Quantity Ingredient
Forms of Corn
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4

Directions

Sweet Corn: This is the corn-on-the-cob variety, as well as the corn that's used for canning and freezing. Other types of corn are Field or Dent Corn, Indian or Flint Corn and Blue Corn.

Popcorn: This is a very specific and individual crop. What makes it unique is that it contains a very hard hull and about 13-14% internal moisture. With nowhere to go when the kernel is heated, the moisture becomes steam and the kernels pop. Eaten plain, popcorn has only 30-40 calories per cup.

Whole Corn, Dried: White, yellow or blue corn can be used for grinding into meal or flour or for parching or prepared whole hominy.

Whole corn can also be soaked and cooked for use in various dishes when fresh corn is not available.

Cornmeal (yellow, blue or white): Usually of medium-fine consistency and the corn germ is retained. The various brands available differ quite considerably in performance and quality; Indian Head gives consistently good results. Perfect for use in breads, muffins, griddle cakes etc.

Corn Germ: The germ is the central core of the kernel. It is used exactly like wheat germ. It has a popcorn-like taste and is highly perishable; refrigerate after opening. The only place to find corn germ is in health food stores and by mail order.

Corn Bran: The bran layer of the kernel, used in exactly the same way as wheat, oat or rice bran; a good source of soluble fiber.

Whole Hominy: The process consists of taking the whole corn and treating it with slaked (hydrated) lime or a combination of unslaked lime, calcium carbonate, lye or wood ash. The lime combined with water acts to loosen the hulls and partially "cook" the kernels while also puffing them up. The corn is then washed to remove the hulls, dried and used for dishes such as soups and stews or the mote is toasted and then eaten as a snack called corn nuts. When it's dried and ground it's called masa harina and is used to make tortillas.

It's found in supermarkets and Hispanic groceries under the Quaker label.

Hominy Grits: Originally made from under-germinated, coarsely ground (preferably stone-ground), it's now available in both white and yellow forms in fine, medium and coarse grinds.

Corn Flour (yellow, white and blue): Corn ground to a finer consistency than cornmeal. Can be used for breading foods, pancakes, wheat-free pastas and breads. Can also be mixed with wheat flours where gluten is needed for rising.

Cornstarch: Made from a high-starch variety of corn called indentata.

A finely milled silken powder from the endosperm layer of the grain, it's usually used as a thickening agent for sauces, soups or puddings.

Puffed Corn: Round, airy, light puffs of corn processed only by El Molino and available in health food stores. Can be used as a breakfast cereal or made into sweet candy snacks.

Popcorn: Available in every supermarket in the country. In addition, since popcorn has a particularly nutty flavor, a few small mail order companies offer popcorn flour, popcorn pancake mixes and popcorn bread mix. They all have a crunchy texture since they're made form ground popcorn kernels.

Other Products: Corn oil, corn syrup and even a range of corn pastas are available for those of us with wheat allergies.

Submitted By DIANE LAZARUS On 03-16-95

Related recipes