If you’ve ever had Japanese mochi, you’ve had sweet rice flour. (It’s also called glutinous flour, but celiacs need not worry — glutinous refers to the fact that it’s sticky; gluten-containing flours/grains, on the other hand, are glutenous.) Aside from mochi, though, Americans rarely use sticky rice flour in any recipes. Most of the time, [...]
As much as I adore fresh, raw ingredients in my salads, sometimes I think roasting veggies makes them taste even better. There’s something about that slow-cooked, vaguely-carmelized flavor that makes a roasted salad explode on my tongue in an ever-so-smooth kind of way. And such salads are ridiculously easy to make — the veggies themselves [...]
Although grocery shoppers in the United States use “sweet potatoes” and “yams” interchangeably, yams are actually unrelated tropical tubers. They’re paler and more crisp than what we think of as yams/sweet potatoes. You’ll probably stumble across true yams if you’re in a mercado in Latin America, but if you’re State-side, even the canned “yams” are [...]
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