Today’s Ingredient Wed. 12.26.2018

GOT THE GOODS

Made from the ingredients on display by YOU KNOW WHO!

And you know where to come for the best!

At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!


FEATURE INGREDIENT:

FULL CIRCLE brand CANNED WHOLE KERNEL GOLD CORN

That’s right; it’s called GOLD CORN. Even looks gold on the label. I fully expected for this designated ROYALTY CORN to actually look like it was painted gold. Of course it didn’t. But judging by the texture and sweetness I know why they call it gold. Tender and sweet, without a doubt the best canned corn I’ve ever tasted. And I love canned corn. Every time I open a can, I have to taste it before going any further with the recipe, just because I like it that much. So, I know something about canned corn. This is the best.

So what did I do with it? Take a look!

CHRISTMAS CHILI

Obviously this chili is cooked, yet it tastes so fresh. I wonder why? “Very good”, Steve said. “Very French”. Serve by itself or over orecchiette (hat shaped pasta). Over rice too! It’s all good. The “very” categorizes it as special! And yes, it’s even low-fat. It didn’t have to be; that’s just the way it happened. Merry Christmas!

Makes 12 cups







 

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Corn Could Be Key to Making Gluten-Free Foods Taste Better

Italian scientists find that a protein in corn mimics the properties of gluten, which could make gluten-free products softer and more palatable.

By Richard Bowie | June 17, 2016

Italian scientists find that a protein in corn mimics the properties of gluten, which could make gluten-free products softer and more palatable.

A team of Italian scientists was recently honored at the European Inventor Awards after discovering a protein in corn mimics the properties of gluten. Under certain conditions—including temperature, moisture, and pH—researchers Virna Cerne and Ombretta Polenghi found that the protein, called zein, forms an elastic network similar to gluten, which accounts for wheat-based foods’ soft springiness.

“Today the gluten-free products include a lot of fiber,” Cerne said, “but the fiber cannot be really elastic. Once the zein protein is isolated, it can be added to different gluten-free flours like rice or corn flour, and it solves the problem of no elasticity.”

Cerne and Polenghi also pointed to the cheap cost of corn as another benefit, potentially unlocking an affordable way to enhance the taste of gluten-free foods.

The duo is working with popular European food company Dr Schär to develop better-tasting foods for gluten-intolerant people and those with celiac disease…