Techniques

Whole Grains

Grains are an essential part of a healthy diet, but sadly, too much of America gets its grain in the form of white rice, white bread, and Lucky Charms. Whole grains are far more healthy, and tastier too. Whole grains can be used warm in pilafs, cold in salads, added to soups, stews, tossed into granola, stirred into cookies, and even ground into flour.

The following list includes some common grains that can be found at whole food and health food stores. Make them a healthy and delicious addition to your recipes.
grains
Amaranth
A tiny grain grown at high altitude, popular in the Andes and Himalayas. It is commonly popped like popcorn.

Barley
Hulled barley has the bran intact, while pearled or polished has the bran removed.

Buckwheat
Actually the seed of an herb, native to Russia. Known as Kasha when toasted.

Bulghur
Wheat kernels that have been steamed, dried and crushed.

Couscous
Coarse granular semolina, a flour made from protein rich Durham wheat.

Cracked Wheat
Crushed wheat kernels with the bran intact. Not pre-steamed like bulghur.

Kamut
An ancient strain of wheat, more than twice the size of modern wheat kernels with a greater amount of protein.

Millet
Used mostly as bird seed in the United States, this small grain is a staple food in much of the world due to its high protein content and pleasantly mild flavor.

Oats
Available as groats, rolled, quick cooking, and steel cut. For baking, regular rolled oats are better in texture and flavor.

Quinoa
Tiny grain that is extremely high in protein. Consumed by Incas and Aztecs.

Rye
Closely related to barley and wheat, it is available rolled and as rye berries, in which the grain is whole with the bran removed.

Spelt
An ancient relative of wheat, native to Southern Europe. Spelt has more protein than common wheat.

Teff
A tiny grain from Africa; high in protein, calcium and iron.

Triticale
A nutritious hybrid of wheat and rye.

Wheat Berries
Whole grains of wheat stripped of their outer hulls.

**Groat is the term used for a grain that is hulled and crushed, but not ground.

Print this technique

click on a technique below

Frozen Fruit

Frozen Puff Pastry

Cleaning Chicken Livers

A Quick Primer on Buying and Using Fancy Salt

Sriracha Salt

Ash Infused Salt

Beef Cuts: Brisket

Stock: The Foundation of Cuisine

Whole Spices

Yeast Bread Techniques

Using Cardamom

Turmeric

Top 5 Thanksgiving Tips

The Crimped Edge

The Black-Eyed Pea

Super Sprouts

Sundried Tomatoes

Simple Syrup

Sesame Seeds

Semolina

Scoville Units

Saffron

Pomegranates

Piping

Pie Dough

Peeling and Chopping Apples

Pearl Onions

Parts of the Knife and Knife Care

Parsley

Pans

Pan Preparation

Nut Flowers

Muffin Tins

Mise en Place

Melting Chocolate

Making Cheese

Lamination

Instant-Read Thermometers

Homemade Jam

Ground Spices and Spice Blends

Pâte à Choux

Food Mills and Ricers

Filling Cream Puffs

Epazote

Easy Oven Bacon

Denaturation

Deep Frying

Day Old Bread

Crème Fraiche

Crème Anglaise

Cooling and Drying

Cooking Sugar

Coffee

Citrus Supremes

Cinnamon Sugar

Chile Paste and Powder

Chicken Fabrication (a/k/a Butchering)

Carving Whole Roasted Birds

Cardamom

Caramelization

Capers

Buying Chicken

Buerre Noisette

Blind Baking

Beans, Beans, the Magical Fruit

Bay

Basting

Bain-Marie

Anchovies

Amchoor

Adding Alternatively

Ice Cream Machines

Espresso Granita

Knife Skills

Puree

Temper

Ice Bath

Sauté

Egg Wash

The Creaming Method

Zesting

Chopping Chocolate

The Tonka Bean

Simmering vs. Boiling

Whole Grains

Pounding and Tenderizing Meat

Chile Guide

Cooking Pasta

Roquefort

The Cut-in Technique

Concassé

Peeling and Seeding Cucumbers

Frying Fish

Maceration and Infusion

Temper

Vanilla Beans

Ice Cream Freezers

Buerre Noisette

Meringue

Reduction

Seasoning Cast Iron

Toasting Nuts

Grating Nutmeg

Roux

Internal Temperatures for Beef

Whipping Cream

Egg Wash

Agave

Adding Alternately

A Berry Primer

Top