I'm following a recipe for fishcakes, what is polenta and what are capers?!


Question: Polenta is made with either coarsely, or finely ground dried yellow or white cornmeal (ground maize), depending on the region and the texture desired. As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin or more commonly as gruel or porridge) commonly eaten in Roman times and after. Early forms of polenta were made with such starches as the grain farro and chestnut flour, both of which are still used in small quantity today. When boiled, polenta has smooth creamy textures, caused by the presence of starch molecules dissolved into the water.

The salted and pickled caper bud (also called caper) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine. The mature fruit of the caper shrub is also prepared similarly, and marketed as caper berries.

The buds, when ready to pick, are a dark olive green and about the size of a kernel of maize. They are picked, then pickled in salt, or a salt and vinegar solution.

Capers are a distinctive ingredient in Sicilian and southern Italian cooking, used in salads, pizzas, meat dishes and pasta sauces. Examples of uses in Italian cuisine are chicken piccata and salsa puttanesca. They are also often served with cold smoked salmon or cured salmon dishes (especially lox and cream cheese). Capers are also sometimes substituted for olives to garnish a martini.

Capers are categorized and sold by their size, defined as follows, with the smallest sizes being the most desirable: Non-pareil (0-7 mm), surfines (7-8 mm), capucines (8-9 mm), capotes (9-11 mm), fines (11-13 mm), and grusas (14+ mm).

Unripe nasturtium seeds can be substituted for capers; they have a very similar texture and flavour when pickled.


Answers: Polenta is made with either coarsely, or finely ground dried yellow or white cornmeal (ground maize), depending on the region and the texture desired. As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin or more commonly as gruel or porridge) commonly eaten in Roman times and after. Early forms of polenta were made with such starches as the grain farro and chestnut flour, both of which are still used in small quantity today. When boiled, polenta has smooth creamy textures, caused by the presence of starch molecules dissolved into the water.

The salted and pickled caper bud (also called caper) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine. The mature fruit of the caper shrub is also prepared similarly, and marketed as caper berries.

The buds, when ready to pick, are a dark olive green and about the size of a kernel of maize. They are picked, then pickled in salt, or a salt and vinegar solution.

Capers are a distinctive ingredient in Sicilian and southern Italian cooking, used in salads, pizzas, meat dishes and pasta sauces. Examples of uses in Italian cuisine are chicken piccata and salsa puttanesca. They are also often served with cold smoked salmon or cured salmon dishes (especially lox and cream cheese). Capers are also sometimes substituted for olives to garnish a martini.

Capers are categorized and sold by their size, defined as follows, with the smallest sizes being the most desirable: Non-pareil (0-7 mm), surfines (7-8 mm), capucines (8-9 mm), capotes (9-11 mm), fines (11-13 mm), and grusas (14+ mm).

Unripe nasturtium seeds can be substituted for capers; they have a very similar texture and flavour when pickled.

polenta is a type of maze i think it is like a staple food such as a potato and rice it forms a paste and capers are salty small fish bought in jars, why not mix some mash potato with cooked flaked cod bit of parsley with na egg to bind coated in breadcrumbes and fried

polenta is made from ground cornmeal, which is then boiled in water to create a porridge-like substance. Depending on the variety, it can be ground either coarsely or finely, and may be made from either yellow or white cornmeal. (it is called grits in the south)

capers are a pickled flower bud of a usually spiny Mediterranean shrub (Capparis spinosa), used as a pungent condiment in sauces, relishes, and various other dishes.

Polenta is ground maize available in all supermarkets.
Capers are unopened green flower buds usually pickled grown mainly in Mediterranean area.

polenta is similar to grits, but made from corn meal. Capers are small pickled flower buds. You'll see them next to olives and pickles at the grocery store. They're in small jars. I love capers- that and white wine and a little butter makes a perfect fish sauce.

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