On food and cooking the science and lore of the kitchen ( PDFDrive ) 876
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Handlingand
PreparingSeeds
Preparationsofparticularseedsaredescribed
inmoredetailedsurveysbelow.Hereare
somecommonaspectsofusingseedsinthe
kitchen.
StoringSeeds
Becausemostoftheseedsweeataredesigned
tosurviveadormant,dryperiod,theyarethe
easiestfoodingredientstostore.Wholeseeds
keepwellformonthsinadry,cool,dark
place.Moistureencouragesthegrowthof
spoilagemicrobes,andphysicaldamage,heat
andlightcanacceleratetheoxidationofseed
oilsthatleadstostale,rancidaromasand
bittertastes.
Thepestthatsometimesinfestsgrains,
beans,nuts,andfloursistheIndianmeal
moth(Plodiainterpunctella).Itoriginally
camefromearsofgraininthefieldbutisnow
acommoninhabitantofourpantries,where
itseggshatchintolarvaethatconsumethe
seedsandgenerateunpleasantsmells.There’s
nothingtodowithacontaminatedbatchbut
discardit.Keepingseedsinseparateglassor
plasticjarswillpreventonebatchfrom
contaminatinganother.
Sprouts
Thesproutedseedisaculinarycustomof
ancientlineageinAsia,butaveryrecent
arrivalintheWest.Thankstothesprout,
anyone,anytime—evenanapartmentdwellerinAnchorageinFebruary—canraise
agoodapproximationtofreshvegetableswith
verylittleeffort.Sproutingoftenimprovesa
seed’svitamincontentanddigestibility.And
withtheirnuttyflavorandcrisptexture,
sproutsaresimplyanicechangefromthe
usualvegetables.
