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Benefits Of Sorghum Catch The Attention Of Chefs, Farmers In The South

January 8, 2020: 12:00 AM EST
A restaurant owner and chef, cookbook author, and TV personality based in Lexington, Ky., believes sorghum, a cereal grain mainly used to feed livestock, has a lot to offer modern consumers because it is sweeter and more complex than sugar and therefore more healthful. Edward Lee’s new cookbook, “Smoke and Pickles,” includes sorghum recipes for Darkly Braised Lamb Shoulder, Bacon Pate. and his own version of the Hot Brown, among many others. Chef Lawrence Meeks, another fan of sorghum, says the grain didn’t catch on in the South because the cash crop was cane sugar. Sorghum lost out because it doesn’t boil down into a crystallized form the way sugar does. Weeks uses sorghum for everything from desserts to meats. "It's my favorite because it offers that light sweetness but has the background notes," he said.[Image Credit: © Vijaya narasimha from Pixabay]
Jacalyn Carfagno , "From cornbread sop to fine cuisine: Sorghum is finding its way onto gourmet Ky. menus", The Lexington Herald Leader (Kentucky), January 08, 2020, © Lexington Herald Leader
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