13 week cooking course

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Dinner Delights

Mastering Complex Carbohydrate Dishes

organic compound that consists only of carbon, hydrogen, and oxygen

Organic compound that consists only of carbon, hydrogen, and oxygen.

Carbohydrates are a crucial part of our diet, providing the body with the energy it needs to function properly. In this unit, we will explore the different types of carbohydrates and how to cook them perfectly. We will also delve into creating dishes with potatoes, corn, and other starchy vegetables, as well as incorporating legumes and pulses into dinner meals.

Understanding the Different Types of Carbohydrates

Carbohydrates can be classified into three categories: sugars, starches, and fiber. Sugars are simple carbohydrates found in fruits, milk, and milk products. Starches are complex carbohydrates found in foods like potatoes, bread, and rice. Fiber is a type of carbohydrate that the body can't digest, found in fruits, vegetables, and whole grains.

How to Cook Rice, Pasta, and Other Grains Perfectly

Cooking grains perfectly can be a bit tricky, but with a few tips and tricks, you can master it. For rice, the general rule is to use a 2:1 water to rice ratio. Bring the water to a boil, add the rice, reduce the heat to low, cover, and let it simmer until all the water is absorbed.

Pasta should be cooked in a large pot of boiling, salted water. The cooking time will depend on the type of pasta and how you like it cooked. Always taste your pasta to ensure it's cooked to your liking.

Other grains like quinoa, barley, and bulgur can be cooked similarly to rice. Always rinse your grains before cooking to remove any dust or debris.

Creating Dishes with Potatoes, Corn, and Other Starchy Vegetables

Starchy vegetables like potatoes, corn, and peas are versatile and can be used in a variety of dishes. Potatoes can be boiled, baked, roasted, or mashed. Corn can be grilled, boiled, or used in salads and salsas. Peas can be used in soups, salads, or served as a side dish.

Incorporating Legumes and Pulses into Dinner Meals

Legumes and pulses like beans, lentils, and chickpeas are a great source of protein and fiber. They can be used in soups, stews, salads, or as a meat substitute in dishes like chili or curry. Always soak your legumes and pulses before cooking to reduce cooking time and make them easier to digest.

In conclusion, mastering complex carbohydrate dishes involves understanding the different types of carbohydrates, knowing how to cook grains perfectly, creating dishes with starchy vegetables, and incorporating legumes and pulses into your meals. With practice, you can create delicious and nutritious carbohydrate-rich dishes for your dinner meals.