William Penn Life, 2014 (49. évfolyam, 1-12. szám)
2014-06-01 / 6. szám
with Főszakács Béla Bountiful grains, part 2 FÁRADJON BE A MAGYAR KONYHÁBA! I would like to congratulate all of our 2014 graduates. Whether you completed high school or attained an associate's, a bachelor's or an advanced degree, you can be proud of your accomplishment and of reaching a milestone in one's life. I salute you all and wish you the best with all your future endeavors. Community College of Philadelphia graduated 2,340 students with degrees and/or certificates on May 3. As a faculty member, I attended the commencement and enjoyed seeing so many smiling faces, from teenagers to grandmothers, as they received their diplomas. Your future is what you make of it, so make it a good one! Don't forget the activities that your branch and WPA are planning this summer. If you need additional information, just contact the Home Office. Now, your monthly trivia: How many grains can one rice seed produce when fully grown? And, can you name the six states that produce all the rice grown in our country? This month, we continue our discussion about grains, focusing on other types of grains and rice available for our culinary enjoyment. These products not only can be consumed as a meal themselves but also can be served as delicious side dishes to meats, fish and shellfish. The grains group includes wheat, rice, oats, cornmeal, barley or any other cereal grain. Examples of grains we eat are bread, pasta, oatmeal, cereals, tortillas and grits. In order to maintain a healthy lifestyle, most diet gurus suggest eating plenty of grains. They also advocate half the grains you eat be whole grains. Whole grains contain the entire kernel, which includes bran, germ and endosperm. A few examples of whole grains are whole wheat flour, cracked wheat, oatmeal, whole cornmeal and brown rice. When consuming whole grains, you are ingesting more bran. More bran in your diet gives your body more fiber, an important ingredient for good health. Refined grains are products that have been milled or processed, removing the bran and germ and leaving a white or color absent item. Examples of refined grains are white flour, white cornmeal, white bread and white rice. Refined grains need to be enriched as most of the nutritional value is lost in the processing. Vitamins, such as thiamin, riboflavin and niacin, along with folic acid and iron are added back to restore some of the nutrients lost. Some examples of refined grains we gobble are corn bread, tortillas, crackers, noodles, pretzels, spaghetti, macaroni and the ever-popular corn flakes. Now, let's take a look at the rice products available and how they offer more gastronomic choices at meal time. Rice is classified into three basic types according to the size of the grain: long, short or medium. • Long-grain is versatile and used worldwide. The grains become light and fluffy when cooked, staying separated yet firm. Overcooking and over stirring will cause this rice to become very sticky. • Short-grain has more starch and also becomes tender and very sticky when cooked. Italian risotto, Spanish paella, and Japanese sushi are made from short-grain rice. • Medium-grain rice falls in between long- and short-grain. It becomes very sticky when cooled so it is best to serve hot right after preparing. All rice is brown in color until it goes through a milling process. Broivn rice has the bran attached and left whole. White rice is pearled and polished for a glossy white color. Both brown and white rice can be processed into several sub-types. Converted rice is The Hungarian Kitchen is a trademark of William S. Vasvary. June 2014 0 William Penn Life
