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_Instant Polenta |
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Instant polenta is made by precooking unseasoned cornmeal until it is soft, dehydrating it until it is crisp, and grinding the resulting shards into meal. All that is required to cook it at home is to rehydrate it with boiling water. Instant polenta is fairly new in the States but is frequently used in Italy. It makes polenta that is not as silken or creamy as a traditional recipe, which is simmered slowly for an hour or more, but for ease of preparation, and because you probably wouldn’t make polenta at all if it wasn’t for a product like this, instant polenta is a welcome pantry staple.
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01-The Changing Face of Homemade
02-What's Your Hurry?
03-The Ingredients
04-Organic and All-Natural Ingredients
05-Setting Up A Pantry
06-Using the Recipes
_What Makes An Onion Sweet?
_Flavored Oils
_Chiles-Too Hot To Handle
_Instant Polenta
_What Is Bruschetta?
_Ponzu
_Refried Beans
_Puff Pastry
_Canned Pumpkin Is Better Than Fresh
_The Allure Of Pouched Fish
_Melting Cheese
_Defining Fruit
_V8: A Garden In A Jar
_Making Substitutions For Cream
_Ready-To-Serve Precooked Bacon
_Endives
_Precut Produce
_Salting To Cook, Not Just For Flavor
_Sprouts: An Instant Salad
_Cooking Without Heat
_Choosing Meat
_Hanger Steak
_Mesquite Sauces
_Chimichurri
_Frozen Dough
_Restaurant-Style Stock And Sauce Concentrates
_Preservatives In Jarred Garlic
_Tough Cuts Of Meat
_Pots And Pans
_Food In A Tube
_Refrigerated Guacamole
_The Joy Of Soy
_Making Substitutions: Salsa And Dressing
_Mole Paste
_Leftovers: Turkey Salad Reinvented
_Keep Your Skin On
_Fishing For Broth
_Lean Fish / Fat Fish
_How Do You Know When The Fish Is Done?
_Judging Freshness
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_Frozen Potatoes
_Techniques For Cooking Vegetables
_Speed-Baking Potatoes
_Edamame
_Cook Your Vegetables By Color
_Buying Leafy Vegetables
_Vegetables That Are Fruit
_Shopping For Root Vegetables
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_Risotto
_Instant And Precooked Polenta
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_Canned Tomatoes
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_Prepared Pie Crust
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_Buying And Storing Honey
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_Canned Dairy
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_Quick Tomato Sauces
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