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14

Grains and Legumes—Cooking for Great Flavor

Lecture no. 14 from the course: The Everyday Gourmet: Rediscovering the Lost Art of Cooking

Grains and Legumes—Cooking for Great Flavor

Taught by Professor Bill Briwa | 40 min | Categories: The Great Courses Plus Online Food & Wine Courses

What’s a quick-soak method for beans when you don’t have time to soak them overnight? What’s a simple trick for testing the tenderness of cooked beans? How long should you cook different types of rice? What should you pay attention to when making a risotto? Learn the answers to these and other questions about cooking the culinary staples of beans and grains.

Reviews

d********m
November 9, 2019
Wonderful treatment of rice and legumes!

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d********m
October 31, 2019
Great show, but it’s too bad that yet another person is perpetuating the myth of “complete proteins.“ We now know (And have known for decades) that all vegetable foods have all of the essential amino acids, so it’s not necessary to combine grains with beans in order to get a “complete“ protein.

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e********m
April 15, 2019

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