Difference Between Precooked Corn Meal And Cornmeal
Cornmeal is a popular ingredient in many American dishes. It is used in a variety of cooking methods such as baking, frying, boiling, or steaming. It is important to note that there are two types of cornmeal: precooked cornmeal and cornmeal. Although they are both made from corn, these two types of cornmeal have different characteristics that make them suitable for different dishes.
What is Cornmeal?
Cornmeal is a type of flour that is made from dried corn kernels that have been ground into a fine powder. In the United States, cornmeal is often used to make cornbread, muffins, and other baked goods. Cornmeal is also used as a coating for frying foods such as chicken, fish, and vegetables.
Cornmeal comes in a range of textures from fine to coarse. The texture of the cornmeal affects the way it cooks and the final texture of the dish. Fine cornmeal is often used in baking as it creates a finer, more delicate texture. Coarse cornmeal is often used for frying as it creates a crunchier texture on the outside of the food.
Cornmeal is also available in white or yellow varieties. The color does not affect the taste or texture of the cornmeal but can affect the appearance of the final dish. Yellow cornmeal is often used in Southern-style dishes, while white cornmeal is more commonly used in Northern-style dishes.
What is Precooked Cornmeal?
Precooked cornmeal, also known as instant or quick cornmeal, is made from cornmeal that has been precooked. The precooking process involves the cornmeal being steamed and then dehydrated. This process partially cooks the cornmeal, which means that it cooks faster than regular cornmeal.
Precooked cornmeal has a finer texture than regular cornmeal and does not require as much cooking time or liquid. It is often used to make polenta, grits, and other dishes that require a smoother texture. Precooked cornmeal is also often used as a thickener in stews, soups, and gravies.
Key Differences Between Precooked Cornmeal and Cornmeal
The key differences between precooked cornmeal and cornmeal are:
- Texture: Precooked cornmeal has a finer texture than regular cornmeal.
- Cooking Time: Precooked cornmeal cooks faster than regular cornmeal.
- Liquid Requirements: Precooked cornmeal requires less liquid than regular cornmeal.
- Uses: Precooked cornmeal is often used to make polenta, grits, and other dishes that require a smoother texture. Regular cornmeal is often used in baking and frying.
Conclusion
Cornmeal and precooked cornmeal are both versatile and useful ingredients in American cuisine. While they share a common ingredient, dried corn kernels, they have different properties that make them suitable for different dishes. Whether you are baking cornbread or making polenta, use the appropriate type of cornmeal for the best results.