Rice

There are over 40,000 different types of rice, cultivated and wild, grown across the globe.

Over the centuries, three main types of rice had developed in Asia, depending on the amylose content of the grain. They were called indica, long, slender grains high in amylose (a glucose polymer) that cook up into separate, fluffy grains of rice that in more primitive societies can be eaten with the fingers, and in more sophisticated ones work best as a bed for sauces or side dishes; japonica, shorter, plumper medium-grain rice that is low in amylose and cooks up sticky clumps to be eaten with chopsticks (and later, in paella, risotto and sushi); and javanica, with an intermediate amylose content and stickiness. Rice is further divided into long, medium and short-grained varieties; different regions grow different varieties. Within each classification—long, medium and short-grain—there are specialty rices.

            Basmati rice is an aromatic, long-grain, slender, non-glutinous rice from India and Pakistan. When cooked it swells only lengthwise, resulting in long slender grains that are very dry, light and separate—not sticky. Basmati has been cultivated for centuries at the foot of the Himalayan mountain ranges. The rice is long-grain and scented; literally translated from Hindi, it means “queen of scents†or “pearl of scents.†For centuries, it has been exported to the Arab countries, where many traditional rice dishes are cooked with basmati rice

Grilling

Grilling is a fundamental technique that cooks food items using a radiant heat source, which is located below the food item being prepared. Broiling is similar to grilling except that the heat source is typically located above the food item. Broiling and grilling are frequently confused because a broiler is often used for other cooking purposes such as glazing and gratinee.

            Well-prepared food items grilled or broiled have moist and juicy characteristics on the inside while the outside is slightly charred but with a very flavorful and smoky taste. The flavorful exterior of grilled items is produced as the juices form the food items are rendered out, reduced, and caramelized on the surface of the food by the extremely high temperatures of a radiant grill. Grilled foods are often identified by crosshatch marks.

            Commercial radiant grills can be used with or without charcoal and/or hardwoods such as hickory, mesquite, or apple. The addition of charcoal or hardwoods to a radiant grill can add unique flavors enhancing the overall taste of the finished food items being grilled. A type of commercial broiler frequently used in the foodservice industry is called a salamander. Salamanders are usually small gas or electric overhead broilers that operate at extremely high temperatures. Another common type of broiler is a larger unit that features a pullout drawer with grates; food items are placed on the grate and pushed back into the unit where they are cooked under a gas flame or electric elements.

Foods cooked by grilling or broiling should be naturally tender or have some additional moisture introduced through marinating. Meats used for grilling or broiling are commonly cut from the rib and loin sections and are trimmed of excess fat, silverskin, or gristle before using. Fish is also frequently grilled or broiled, but the best results are attained using solid fish such as tuna, swordfish, and shark. Delicate fish such as sole, snapper, and bass can be grilled or broiled, but the process is difficult and requires a great deal of experience. Skewers or kabobs can be cooked with like items or using a combination of food items such as chicken, shrimp, and vegetables. Adding an acid to the marinade will act as a tenderizing agent for gilled and broiled items. It is recommended that fish be marinated no more than 1 hour, poultry for no more than 2 hours, and no more than 4 hours for meats.

As with any other cooking technique one must account for carry-over cooking and these items also need an opportunity to rest to allow the natural juices in the item to redistribute. It is always best to err on the side of under cooking. “You can always go back and cook something more, but you cannot undo what you have already done” the coagulation of proteins is irreversible.

• Three things to use as a gauge of quality are flavor, appearance, and texture.
• These foods should have a smoky flavor, but it should not overpower the item.
• These items should also have a certain amount of charring, but should not be so extensive that it gives the item the flavor of carbonization.
• As the meat cooks, the exterior should develop a deep brown color and form a sort of crust, but it should remain moist.
• The interior of the item should also remain moist and tender.

Procedure for Grilling:

1.   Thoroughly clean the grill or broiler grates to prevent charred pieces of food from being transferred to other products.

2.   Lubricate the grill or broiler grates with oil to prevent foods from sticking to the grates. Another less known technique is to rub the cut side of a potato over the hot grates.

3.   Preheat the grill or broiler. If sauces or glazes are used on food products during the grilling or broiling process, an area of the grill should be reserved specifically for those items.

4.   Food items to be grilled or broiled should be approximately the same thickness so the level of doneness can be gauged effectively and the cooking times consistent—between ¾ and 1 inch thick. Pound or butterfly the foods as needed to ensure a consistent thickness. Thicker food items can be finished in an oven to prevent excessive charring. If items are too thin, they may not have sufficient time to develop the flavor profile associated with grilled or broiled foods.

5.   Season the food items, but not too far in advance as the salt tends to draw the natural moisture out of foods.

6.   Mark the food item to give it the traditional charred stripes or cross hatches. If done properly, marking will char the food item resulting in diagonal stripes or cross hatches attractively contrasting the food item. It is important to place the best looking side of the food item, called the presentation side, on the grill or broiler first.

7.   Grill or broil the food items on both sides until the desired level of doneness is reached. Do not turn the food item over more than once. Repetitively turning a food item on a grill or broiler may cause the product to become dry when done and will also cause the markings to become less attractive.

8.   Serve immediately. Grilled and broiled items should not be held for extended periods once cooked. Items are frequently served with compound butters or butter sauces.

Dried Currants

Dried currants are not the same thing as fresh currants. Dried currants are actually small raisins—the dried fruit of the Zante grape, originally from Corinth, Greece. Fresh currants (red, pink, black and white) are the fruits of plants in the gooseberry family, genus Ribes.