The Martha Stewart Living Cookbook Read Free

types of peppercorns: black, white, and green. The black kind is picked when the berry is slightly underripe, then dried until black and shriveled; it has a slightly hot flavor. The green type is also picked when underripe and then either preserved in brine or sold dried; it is tart, slightly fruity, and especially good in chutneys and mustards. The white variety is a fully ripened berry that has had its skin removed before being dried; it is slightly milder tasting than black pepper and is often used instead of black pepper to preserve the appearance of a light-colored dish. The pink peppercorn is not a peppercorn at all, but a dried berry from the Baies rose plant; it is mild and slightly sweet. Peppercorns are available whole, cracked, or ground. For the freshest flavor, buy them whole and then grind just what you need at a time. Like all spices, peppercorns should be stored in tightly sealed containers, away from heat or light.

    RICE It helps to keep a variety of rices in your pantry at all times, as they make an easy side dish and are used in many types of cooking across the world. Keep rice in its original packaging until opening, then store it in an airtight container at room temperature. Martha likes to write cooking instructions for each and affix them to the lid of the container for handy reference (for example, “combine 1 cup water, ½ cup rice, and ½ teaspoon salt; cook 25 minutes”). For best results, use within a year.

    arborio rice: When properly prepared, this short-grain Italian rice develops a creamy texture and a chewy center and has an exceptional ability to absorb flavors, making it ideal for risotto. Carnaroli is similar in starch content.

    basmati rice: With its slender long grains, basmati is prized for its delicate nutty aroma. It is an essential element of Indian cooking.

    brown rice (medium-to long-grain ) is the entire grain of rice with only the inedible husk removed. The nutritious, high-fiber bran coating gives it its light tan color. When cooked, brown rice has a strong, nutty flavor and chewy texture. Medium-grain brown rice is starchier than the long-grain variety.

    jasmine rice: This long-grain rice has the aroma of basmati but the softer, starchier texture of medium-grain rice. It is ideal for serving with Thai curries.

    sushi rice: Japanese sushi rice is a short-grained, glutinous white rice that becomes moist, firm, and sticky when cooked. If you can’t find Japanese sushi rice, substitute short-grained white rice (called pearl).

    white rice (medium-to long-grain), which has been stripped of the husk and bran, has a mild flavor and firm texture, making it a versatile vehicle for carrying the flavor of other ingredients. Medium-grain is a little stickier than the long-grain variety. Converted white rice, which is made by soaking, pressure-steaming, and then drying unhulled grains, takes slightly longer to cook than unconverted white rice; it also has a pale tan color. Instant or quick white rice has been fully or partially cooked before being dehydrated and packaged; this should not be substituted in recipes.

    white rice (short-grain, or pearl): The fat, almost round grains of short-grain white rice have a higher starch content than medium-and long-grain rice. They become moist and viscous when cooked, causing the grains to stick together. Also called glutinous rice (even though it is gluten-free), this variety is most often used in Asian cooking.

    wild rice is actually the seed of a grass found in the Great Lakes region of the United States. It is harvested by hand and it has a nutty flavor and chewy texture, making it particularly good in rice salads and stuffings. Although wild rice can take up to an hour to cook, it is important to watch it carefully toward the end; overcooking produces starchy results.

    SALT The two most common types are kosher (coarse) salt and table (iodized) salt. Kosher salt is a good choice for cooking (and brining) and for use at the table. Since