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From the top: fine, medium, and coarsely cut oat groats (i.e. steel-cut oats) Bottom: uncut oat groats. The grain is cleaned, sorted by the type of grain, its size and then peeled (if necessary) before being hulled. Additionally, the grains can be sliced on a "groat cutter", which can be adjusted to cut fine, medium, or coarse groats.
The term is of Italian origin, derived from the Latin for hulled and crushed grain (especially barley-meal). Puliszka – is a coarse cornmeal porridge [16] in Hungary, mostly in Transylvania. Traditionally, it is prepared with either sweetened milk or goat's milk cottage cheese, bacon or mushrooms.
Hominy can be ground coarsely for grits, or into a fine mash dough used extensively in Latin American cuisine. Many islands in the West Indies, notably Jamaica, also use hominy (known as cornmeal or polenta , though different from Italian polenta ) to make a sort of porridge with corn starch or flour to thicken the mixture and condensed milk ...
An 1836 lithograph of tortilla production in rural Mexico Bowl of hominy (nixtamalized corn kernels). Nixtamalization (/ ˌ n ɪ ʃ t ə m ə l ɪ ˈ z eɪ ʃ ən / nish-tə-mə-lih-ZAY-shən) is a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates), [1 ...
In modern Dutch, the plural word "grutten" still refers to de-husked, coarse ground grain and a traditional dish based on pearlbarley and blackberry is called watergruwel. The Old Norse word grautr , meaning "coarse-ground grain", gives way to the Icelandic grautur , Faroese greytur , Norwegian grøt ( nynorsk graut ), Danish grød , and the ...
A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes . After being harvested, dry grains are more durable than other staple foods , such as starchy fruits ( plantains , breadfruit , etc.) and tubers ( sweet potatoes , cassava , and more).
Coarse grained soils more than 50% retained on or above No.200 (0.075 mm) sieve: gravel > 50% of coarse fraction retained on No.4 (4.75 mm) sieve clean gravel <5% smaller than No.200 Sieve GW well-graded gravel, fine to coarse gravel GP poorly graded gravel gravel with >12% fines GM silty gravel GC clayey gravel sand
Grist is grain that has been separated from its chaff in preparation for grinding. It can also mean grain that has been ground at a gristmill. Its etymology derives from the verb grind. Grist can be ground into meal or flour, depending on how coarsely it is ground. Maize made into grist is called grits when it is coarse, and corn meal when it ...