The World of Corn: A Grits Lover's Paradise

As we step into the Bobby's Triple Threat kitchen, it's clear that Chef Tiffany Dairy is passionate about corn. With an impressive amount of corn on display, she begins to explain the different types of grits available. She starts with homon, a type of white corn that undergoes a process of drying itself out, resulting in various grits such as white grits, yellow grits, and stone-ground grits.

The texture of these grits varies greatly, from coarse to fine. White grits, for instance, are not cooked in 30 minutes to an hour, making them slow-cooking grits. On the other hand, quick cooking grits have a finer texture and are partially cooked, allowing for faster preparation. The main difference between white grits and yellow grits is that white grits take on a richer appearance when cooked with butter, making it perfect for Sunday morning dishes with bacon, eggs, and sausage.

Another type of grits available is instant Penta, which means it's ready to cook quickly, taking only a short amount of time. This makes it ideal for situations where you need to use it in a pinch. In contrast, coarse BR has a very coarse texture that takes longer to cook but offers a richer flavor. Chef Tiffany notes that precooked Penta comes in a log and can be chopped up and pan-fried or grilled.

The final result of the grits is also an important factor to consider when choosing between different types. If you want creamy grits, stone-ground grits are the way to go, as they retain their coarseness and provide a smooth finish. On the other hand, if you prefer a smoother texture, Penta is the better option.

Chef Tiffany's favorite type of grits? There isn't one right answer; it ultimately comes down to personal preference. She emphasizes that there are no wrong choices when it comes to choosing the perfect grits for your dish. Whether you're cooking up a hearty brunch or braising meat, the right grits can elevate the entire meal.

As we explore the world of corn and grits with Chef Tiffany Dairy, it's clear that there's more to these simple-looking dishes than meets the eye. From texture to flavor, each type of grits offers something unique, making them a staple in any kitchen. So next time you're cooking up a storm, remember to reach for the right grits and unlock a world of culinary possibilities.

"WEBVTTKind: captionsLanguage: enhey y'all Chef Tiffany Dairy here we are in the Bobby's Triple Threat kitchen like pretty awesome here we have all corn all corn look at how much corn is in the world I think it's best to start with what is called homon a white corn that goes through a process of drying itself out and this is where we often get white grits yellow grits stone ground grits it is a very coarse Co wor ground right this is a type of grits that aren't going to cook in 30 minutes to an hour it is a slow cooking grit this one is called quick cooking grits the texture is a little bit more finer and this is actually a partially cooked grit so it's already got the process started for you and then you'll add in your liquid and get it going is there really a huge difference between white grits and yellow grits no not really but you know what them white grits take that butter and it looks real good when it's cooking up Sunday morning with a little bakon eggs and sausage and we have Pena Pena is again same dried corn you have fine which is just like powder that affects the texture that you're also going to get at the end of the day when you start cooking there is a smooth creamy fine finish you also have instant Penta and that means that you're going to cook it really really quick it won't take very long to do this process is pretty much gotten started for you so I'm talking about in a pinch you want to use instant pantum then on the opposite end you have coarse BR very very coarse it's going to take longer to cook but it's also going to feel like this Rich luscious Penta precooked Penta comes in a log and you just chop it up and you can like pan fry this it doesn't have as much moisture you can Grill it you pan fry you can do all kinds of things with this all of these can turn into this after you've used it right put it in a refrigerator let it sit one thing though that you do want to keep in mind is what's the final result do I want grits that's going to be a little more creamy do I want my Pinta to be really really creamy so this is grits that are stone ground you can still see the coarseness of the grain very yummy great if you're going to have like a rich um braz meat like oxtails or something like that you also have Penta the texture of the pent is very smooth a little bit more creamy that's often used for like a katatori or anything like that that you have again brazed meat braced rabbit is delicious on that um anything that has a little sauce some richness you can also add in butter you can add in cheese you can add in milk cream it's all about how you want to have the flavor at the end of the day now which one is your favorite there is no right there is no wrong it's all about what you like at the end of the day they're all corn morninghey y'all Chef Tiffany Dairy here we are in the Bobby's Triple Threat kitchen like pretty awesome here we have all corn all corn look at how much corn is in the world I think it's best to start with what is called homon a white corn that goes through a process of drying itself out and this is where we often get white grits yellow grits stone ground grits it is a very coarse Co wor ground right this is a type of grits that aren't going to cook in 30 minutes to an hour it is a slow cooking grit this one is called quick cooking grits the texture is a little bit more finer and this is actually a partially cooked grit so it's already got the process started for you and then you'll add in your liquid and get it going is there really a huge difference between white grits and yellow grits no not really but you know what them white grits take that butter and it looks real good when it's cooking up Sunday morning with a little bakon eggs and sausage and we have Pena Pena is again same dried corn you have fine which is just like powder that affects the texture that you're also going to get at the end of the day when you start cooking there is a smooth creamy fine finish you also have instant Penta and that means that you're going to cook it really really quick it won't take very long to do this process is pretty much gotten started for you so I'm talking about in a pinch you want to use instant pantum then on the opposite end you have coarse BR very very coarse it's going to take longer to cook but it's also going to feel like this Rich luscious Penta precooked Penta comes in a log and you just chop it up and you can like pan fry this it doesn't have as much moisture you can Grill it you pan fry you can do all kinds of things with this all of these can turn into this after you've used it right put it in a refrigerator let it sit one thing though that you do want to keep in mind is what's the final result do I want grits that's going to be a little more creamy do I want my Pinta to be really really creamy so this is grits that are stone ground you can still see the coarseness of the grain very yummy great if you're going to have like a rich um braz meat like oxtails or something like that you also have Penta the texture of the pent is very smooth a little bit more creamy that's often used for like a katatori or anything like that that you have again brazed meat braced rabbit is delicious on that um anything that has a little sauce some richness you can also add in butter you can add in cheese you can add in milk cream it's all about how you want to have the flavor at the end of the day now which one is your favorite there is no right there is no wrong it's all about what you like at the end of the day they're all corn morning\n"