On food and cooking the science and lore of the kitchen ( PDFDrive ) 918

The following cereals are only occasionally encountered in Europe and the United States, though some are very important in the dry tropics and subtropics Polenta Lore Polenta, the Italian version of corn meal mush (originally made with barley), has become a popular dish in the United States, and is the subject of much lore Some cooks make it quickly in the microwave oven, while traditionalists insist on the necessity of slow cooking and constant stirring for an hour or more Long cooking at the stove does one useful thing: it develops the corn flavor by the constant application of higher-than-boiling heat to the pot bottom (hence the need to stir to prevent burning) and the exposure to air and drying that takes place at the surface Busy cooks can develop just as much flavor with less labor by partly covering the pot of just-thickened polenta, putting it into a low oven (250ºF/130ºC), which heats the bottom and sides in a controlled and even way, and stirring only occasionally Fonio Fonio and black fonio are African grasses distantly related to maize and sorghum Digitaria exilis and D iburua were domesticated on the West African savanna around 5000 BCE, and are typical cereals in most respects The tiny grains are made into porridge and couscous, popped, brewed into beer, and mixed with wheat to make breads Millet Millet is the name used for a number of different grains, all of them with very small round seeds, 1–2 mm in diameter (species of Panicum, Setaria, Pennisetum, Eleusine) The millets are native to Africa and Asia, and have been cultivated for 6,000 years They’re especially important in arid lands because they have one of the lowest water requirements of any cereal, and will grow in .. .the pot of just-thickened polenta, putting it into a low oven (2 50ºF/130ºC), which heats the bottom and sides in a controlled and even way, and stirring only occasionally Fonio Fonio and. .. diameter (species of Panicum, Setaria, Pennisetum, Eleusine) The millets are native to Africa and Asia, and have been cultivated for 6,000 years They’re especially important in arid lands because they... respects The tiny grains are made into porridge and couscous, popped, brewed into beer, and mixed with wheat to make breads Millet Millet is the name used for a number of different grains, all of them with very small