From Every Day With Rachael Ray March 2007
Food: Fish fillets, shellfish, vegetables Wine: Light, crisp whites: dry riesling, muscadet and unoaked sauvignon blanc and chardonnay
Food: Beef or lamb chunks, tuna or salmon steaks Wine: Soft, juicy reds such as merlot, syrah, beaujolais and cotes du rhone
Food: Chicken Wine: light, crisp whites or soft, juicy reds
Food: Apricots, plums, pears, tropical fruit Sweet whites, such as sweet riesling, white zinfandel, muscat and sauternes
Food: Berries, figs Sweet reds, such as ruby port and port-style zinfandel
From Every Day with Rachael Ray May 2007 (Penfolds)
Cheese: Blue Cheese Fortified Liqueur Tawny, Shiraz Cabernet, Shiraz; Soft, creamy cheese Chardonnay, Cabernet Merlot, Merlot; Goat's & Sheep's Cheese Merlot, Cabernet Merlot, Chardonnay, Shiraz; Hard Cheese Shiraz Cabernet, cabernet Sauvignon, Chardonnay, Shiraz
Lindemans
Italian Cuisine: Cream Sauce Semillon Chardonnay, Chardonnay, Sauvignon Blanc, Pinot Noir; Tomato Sauce Cabernet Sauvignon, Merlot, Shiraz, Pinot Noir
Mexican Cuisine: Green Chile Sauce Chardonnay, Sauvignon Blanc, Chardonnay-Riesling; red Chile Sauce Shiraz, Merlot, Cabernet Blends
Asian Cuisine: Chinese & Thai Semillon Chardonnay, Shiraz Cabernet, Cabernet Blends; Sushi Riesling, Chardonnay, Sauvignon Blanc
Indian Cuisine: Tandoori Shiraz, Cabernet Sauvignon, Merlot, Pinot Noir; Curries Chardonnay, Sauvignon Blanc, Riesling, Pinot Noir
Showing posts with label Tips. Show all posts
Showing posts with label Tips. Show all posts
Sunday, February 25, 2007
Wednesday, November 29, 2006
Fruits & Vegetables-Choosing and Storing
From Land-O-Lakes Meals In Minutes
Asparagus:
Stalks should be bright green, with little or no white. Avoid limp, dry looking spears. in general, the thinner the spear, the more tender it will be.
Refrigerate in a plastic bag. If limp, rehydrate by cutting the ends and standing them in about an inch of water in the refrigerator for an hour. Asparagus keeps up to 3 days.
Avocados:
Unless you plan to eat them immediately, avocados should be firm when purchased. They should feel heavy for their size, which indicates high oil content.
Store avocados at room temperature until they give to gentle pressure. To speed the ripening process, put avocados in a paper bag in a warm place, such as the top of a refrigerator. Refrigerated avocados quickly lose their flavor.
Carrots:
Look for carrots with their bright green and fresh looking tops still attached. The best ones are also young and slender without any hair-like roots.
Remove greens before storing and place carrots in a closed plastic bag in the refrigerator up to 2 weeks. Carrots become limp when exposed to air.
Cucumbers:
Cucumbers should be firm with smooth, brightly colored skins. Avoid those that are limp or shriveled. Smaller cucumbers are younger, which means they're not as bitter, and have thinner skins and fewer seeds.
Whole cucumbers can be stored in a plastic bag in the refrigerator up to 10 days. Cut cucumbers can be stored tightly wrapped in the refrigerator up to 5 days.
Onions:
Onions should feel firm, with dry, papery skins, and show no sign of mold or sprouting.
Store sweet onions and dried onions in a cool, dry place with good air circulation up to 2 months. Try to avoid stacking. Store green onions in a plastic bag in the refrigerator crisper.
Strawberries:
Look for strawberries that are shiny-this indicates freshness. An intense perfume also indicates a tasty berry, as does full red color. Avoid fruit with green or open tips. Always inspect berries for mold.
Leave berries at room temperature if you plan to eat them the same day, otherwise refrigerate. Keeping strawberries dry and airtight extends their life. Never wash strawberries until you are ready to use them; then wash and dry them quickly.
Sweet Peppers:
Peppers should feel crisp and firm and have glossy skins with no wrinkling.
Peppers last longest in the refrigerator. Protect them from moisture loss by putting them in a paper bag or dry plastic bag in the crisper up to a week. If you will be using the peppers in a day or two, keep them in a paper bag at cool room temperature.
Tomatoes:
A tomato should smell good and feel firm (not hard). The color should be full and rich.
Do not refrigerate tomatoes. Keep at room temperature, preferably away from sunny windows.
Zucchini (Summer Squash)
Look for bright-colored skin, free of spots and bruises. In general, the smaller the squash, the more tender it will be.
Keep squash in a plastic bag in the warmest part of your refrigerator no more than 5 days.
Asparagus:
Stalks should be bright green, with little or no white. Avoid limp, dry looking spears. in general, the thinner the spear, the more tender it will be.
Refrigerate in a plastic bag. If limp, rehydrate by cutting the ends and standing them in about an inch of water in the refrigerator for an hour. Asparagus keeps up to 3 days.
Avocados:
Unless you plan to eat them immediately, avocados should be firm when purchased. They should feel heavy for their size, which indicates high oil content.
Store avocados at room temperature until they give to gentle pressure. To speed the ripening process, put avocados in a paper bag in a warm place, such as the top of a refrigerator. Refrigerated avocados quickly lose their flavor.
Carrots:
Look for carrots with their bright green and fresh looking tops still attached. The best ones are also young and slender without any hair-like roots.
Remove greens before storing and place carrots in a closed plastic bag in the refrigerator up to 2 weeks. Carrots become limp when exposed to air.
Cucumbers:
Cucumbers should be firm with smooth, brightly colored skins. Avoid those that are limp or shriveled. Smaller cucumbers are younger, which means they're not as bitter, and have thinner skins and fewer seeds.
Whole cucumbers can be stored in a plastic bag in the refrigerator up to 10 days. Cut cucumbers can be stored tightly wrapped in the refrigerator up to 5 days.
Onions:
Onions should feel firm, with dry, papery skins, and show no sign of mold or sprouting.
Store sweet onions and dried onions in a cool, dry place with good air circulation up to 2 months. Try to avoid stacking. Store green onions in a plastic bag in the refrigerator crisper.
Strawberries:
Look for strawberries that are shiny-this indicates freshness. An intense perfume also indicates a tasty berry, as does full red color. Avoid fruit with green or open tips. Always inspect berries for mold.
Leave berries at room temperature if you plan to eat them the same day, otherwise refrigerate. Keeping strawberries dry and airtight extends their life. Never wash strawberries until you are ready to use them; then wash and dry them quickly.
Sweet Peppers:
Peppers should feel crisp and firm and have glossy skins with no wrinkling.
Peppers last longest in the refrigerator. Protect them from moisture loss by putting them in a paper bag or dry plastic bag in the crisper up to a week. If you will be using the peppers in a day or two, keep them in a paper bag at cool room temperature.
Tomatoes:
A tomato should smell good and feel firm (not hard). The color should be full and rich.
Do not refrigerate tomatoes. Keep at room temperature, preferably away from sunny windows.
Zucchini (Summer Squash)
Look for bright-colored skin, free of spots and bruises. In general, the smaller the squash, the more tender it will be.
Keep squash in a plastic bag in the warmest part of your refrigerator no more than 5 days.
Sunday, October 29, 2006
Serving Cheese
From Food Network Kitchens Making it Easy
Serve cheese at room temperature; 20 minutes on the counter is fine
Go with the odds for eye appeal-three, fivev or even just one cheese on a plate works
Mix it up with different
-texures; soft, firm, hard
-milks; cow, goat, sheep
-places; a tour of England-France-Spain or a sampling from Vermont
Present it with panache
-do nothing. keep the cheese whole and let people slice their own
-chunk it. serve hard cheese such as pecorino Romano or Parmesan in nuggets
-Spoon it. Lop off the top of a ripe Brie or Camembert and let guests scoop their own
Pair cheese with what you have
-herb cured olives
-marinated or pickled mushrooms or peppers
-salami, country ham or prosciutto
-roasted nuts
-fruit chuneys
-dried apricots or figs
-fresh apples, grapes or pears
-honey
-crusty bread
Serve cheese at room temperature; 20 minutes on the counter is fine
Go with the odds for eye appeal-three, fivev or even just one cheese on a plate works
Mix it up with different
-texures; soft, firm, hard
-milks; cow, goat, sheep
-places; a tour of England-France-Spain or a sampling from Vermont
Present it with panache
-do nothing. keep the cheese whole and let people slice their own
-chunk it. serve hard cheese such as pecorino Romano or Parmesan in nuggets
-Spoon it. Lop off the top of a ripe Brie or Camembert and let guests scoop their own
Pair cheese with what you have
-herb cured olives
-marinated or pickled mushrooms or peppers
-salami, country ham or prosciutto
-roasted nuts
-fruit chuneys
-dried apricots or figs
-fresh apples, grapes or pears
-honey
-crusty bread
Monday, October 09, 2006
Meat Loaves and Sausages
From: How To Read A French Fry
*Starchy fillers (bread or cracker crumbs) not only function as extenders but also absorb and hold in flavorful juices
*Using a combination of meats in meat loaf gives you a fuller-flavored, moister dish. Try a mixture of half ground beef and a quarter each of pork and veal (by weight).
*Remember that meat will swell from the heat when sausages are cooked. Cook them gently to keep them from splitting and losing all the flavorful fat. Poach them in well-seasoned liquid (water, wine or beer) until they feel firm. Then fry or grill, if you like.
*Starchy fillers (bread or cracker crumbs) not only function as extenders but also absorb and hold in flavorful juices
*Using a combination of meats in meat loaf gives you a fuller-flavored, moister dish. Try a mixture of half ground beef and a quarter each of pork and veal (by weight).
*Remember that meat will swell from the heat when sausages are cooked. Cook them gently to keep them from splitting and losing all the flavorful fat. Poach them in well-seasoned liquid (water, wine or beer) until they feel firm. Then fry or grill, if you like.
Thursday, October 05, 2006
Moist-Heat Cooking Methods for Meat
From: How To Read A French Fry
*The difference among various moist-heat cooking methods--braises, stews, daubes--is the amount of liquid used. Which method you choose depends on how much sauce you want. Braises are cooked with very little liquid--little more than enough to cover the bottom of the pan, really. Stews use more--the liquid will come halfway up the meat. Daubes use the most-the meat is nearly submerged.
*Use moist-heat cooking for tough cuts of meat, such as the shank and other parts of the leg and shoulder. They are the only ones that have enough connective tissue to keep the meat moist after extended cooking. Tender cuts will break down and become grainy and dry.
*Try cooking whole cuts of meat on the bone with moist heat. The connective tissue that attaches the meat to the bone will make the meat even moister.
*Usually you'll want to brown the meat before adding the liquid. But there are exceptions-called blanquettes or fricasees-which are typically reserved for veal or chicken.
*Sometimes the meat is floured before browning. In the case of moist-cooking methods, remember that although this flour will help to thicken the liquid later on, it will not thicken nearly so much as an equal quantity of raw flour. Because of the browning, its thickening ability will be substantially weakened.
*When browning the meat, follow the procedure for sauteing: Be sure to use enough oil to amply cover the bottom of the pan. Season the meat. Make sure the oil is hot before adding the meat. Allow the meat to cook on the first side until thoroughly browned, without moving it about too much. To keep the aromatic vegetables (onions, garlic, etc.) from scorching, don't add them until after the meat has browned. Then be sure to pour off all excess oil before proceeding.
*Use a heavy pot that is just big enough to hold the meat.
*Braises, stews and daubes almost always include vegetables. Add some of them--onions, garlic, celery, carrots and peppers--early in the process, just after the meat has been browned, to flavor the liquid and the meat. Add a second group of vegetables shortly before the dish is done, to serve as accompaniments. Because vegetables used for flavoring will almost certainly be too overcooked to serve, strain them out before adding the second batch of vegetables.
*Whatever type of moist-heat cooking you're using, it is important to add no more liquid than is necessary, in order to keep the broth as concentrated as possible. A useful trick is to float a sheet of aluminum foil just on top of the meat, under the lid, which traps the moisture and keeps it from evaporating into the air space under the lid.
*When braising, check the level of the liquid frequently, especially later in the cooking process. You'll want to maintain a level of at least 1/2 inch to keep the food from scorching.
*Usually, the heat used for moist-heat cooking is "low and slow". Cook in the oven, at about 350 degrees, to keep the heat as even as possible. Meat cooked by low-heat braising can be separated into shreds.
*High-heat braises are delicious, if a little tricky. For these, it is imperative that you use only heavy pots, such as cast iron, with tight-fitting lids and that you check the liquid frequently. Meat cooked by high-heat braising separates into chunks
*It's easy to tell when a moist-cooked piece of meat is done-a knife or a carving fork can be inserted easily.
*Though it may seem unlikely, you can overcook braises, stews and daubes. The meat will break down to the point that it is grainy. Test the meat at least every half hour for doneness.
*If, after cooking, the liquid for your dish has not thickened enough, you can help it along by adding a beurre manie. Knead 2 tablespoons butter and 1 tablespoon flour together into a paste. Remove the meat and vegetables from the pot, increase the heat to high and whisk in the butter mixture, a bit at a time. Once the sauce is the desired thickness, return the meat and vegetables to the pot.
*Moist-cooked meats are always better when allowed to stand, even briefly, then reheated. This allows for more complete exchange of flavors among the meat, the flavorings and the liquid. Even a 20-minute rest after coming out of the oven will allow the flavors to mingle better.
*Although you should always season the meat before browning, you must still season it again at the end of cooking. Always taste a bit of the liquid before serving.
*The difference among various moist-heat cooking methods--braises, stews, daubes--is the amount of liquid used. Which method you choose depends on how much sauce you want. Braises are cooked with very little liquid--little more than enough to cover the bottom of the pan, really. Stews use more--the liquid will come halfway up the meat. Daubes use the most-the meat is nearly submerged.
*Use moist-heat cooking for tough cuts of meat, such as the shank and other parts of the leg and shoulder. They are the only ones that have enough connective tissue to keep the meat moist after extended cooking. Tender cuts will break down and become grainy and dry.
*Try cooking whole cuts of meat on the bone with moist heat. The connective tissue that attaches the meat to the bone will make the meat even moister.
*Usually you'll want to brown the meat before adding the liquid. But there are exceptions-called blanquettes or fricasees-which are typically reserved for veal or chicken.
*Sometimes the meat is floured before browning. In the case of moist-cooking methods, remember that although this flour will help to thicken the liquid later on, it will not thicken nearly so much as an equal quantity of raw flour. Because of the browning, its thickening ability will be substantially weakened.
*When browning the meat, follow the procedure for sauteing: Be sure to use enough oil to amply cover the bottom of the pan. Season the meat. Make sure the oil is hot before adding the meat. Allow the meat to cook on the first side until thoroughly browned, without moving it about too much. To keep the aromatic vegetables (onions, garlic, etc.) from scorching, don't add them until after the meat has browned. Then be sure to pour off all excess oil before proceeding.
*Use a heavy pot that is just big enough to hold the meat.
*Braises, stews and daubes almost always include vegetables. Add some of them--onions, garlic, celery, carrots and peppers--early in the process, just after the meat has been browned, to flavor the liquid and the meat. Add a second group of vegetables shortly before the dish is done, to serve as accompaniments. Because vegetables used for flavoring will almost certainly be too overcooked to serve, strain them out before adding the second batch of vegetables.
*Whatever type of moist-heat cooking you're using, it is important to add no more liquid than is necessary, in order to keep the broth as concentrated as possible. A useful trick is to float a sheet of aluminum foil just on top of the meat, under the lid, which traps the moisture and keeps it from evaporating into the air space under the lid.
*When braising, check the level of the liquid frequently, especially later in the cooking process. You'll want to maintain a level of at least 1/2 inch to keep the food from scorching.
*Usually, the heat used for moist-heat cooking is "low and slow". Cook in the oven, at about 350 degrees, to keep the heat as even as possible. Meat cooked by low-heat braising can be separated into shreds.
*High-heat braises are delicious, if a little tricky. For these, it is imperative that you use only heavy pots, such as cast iron, with tight-fitting lids and that you check the liquid frequently. Meat cooked by high-heat braising separates into chunks
*It's easy to tell when a moist-cooked piece of meat is done-a knife or a carving fork can be inserted easily.
*Though it may seem unlikely, you can overcook braises, stews and daubes. The meat will break down to the point that it is grainy. Test the meat at least every half hour for doneness.
*If, after cooking, the liquid for your dish has not thickened enough, you can help it along by adding a beurre manie. Knead 2 tablespoons butter and 1 tablespoon flour together into a paste. Remove the meat and vegetables from the pot, increase the heat to high and whisk in the butter mixture, a bit at a time. Once the sauce is the desired thickness, return the meat and vegetables to the pot.
*Moist-cooked meats are always better when allowed to stand, even briefly, then reheated. This allows for more complete exchange of flavors among the meat, the flavorings and the liquid. Even a 20-minute rest after coming out of the oven will allow the flavors to mingle better.
*Although you should always season the meat before browning, you must still season it again at the end of cooking. Always taste a bit of the liquid before serving.
Dry-Heat Cooking Methods for Meat
From: How To Read A French Fry
*Because grilling is done over relatively high heat, it is best used for relatively thin cuts of meat. Roasting is better for larger cuts.
*Always pat the meat dry with paper towels before grilling or roasting. Any moisture left on the surface will steam the meat before it has a chance to brown.
*Season the meat well before cooking. Seasonings for roasted or grilled meats can be as simple as salt and pepper or as complex as a marinade. Salt is the most important seasoning, because it draws some of the meat's juice to the surface, where it can caramelize and brown.
*While marinades can contribute a lot of flavor, as a general rule, they affect only the very surface of the meat and do nothing for its texture. Be particularly careful with acidic marinades. If meat is left in them too long, the marinade will begin to break down the surface proteins, resulting in a mealy texture.
*When wine is used in a marinade, cook it first to get rid of most of the alcohol and concentrate the flavor. The result is a much smoother, fuller-tasting marinade.
*When working with very lean meats, it is important to use a marinade that adds fat. A paste of flavorings and oil pounded with a mortar and pestle or pureed in a blender or food processor works well.
*Made with nothing but salt and water (though other, preferably dried, seasonings can be added as well), brine improves the flavor and the texture of close-grained meats-particularly poultry and pork. In general, do not brine beef and lamb.
*Bigger cuts take longer to cook. Cook them with lower heat to get smooth cooking and even browning. If you want a contrast in doneness-say, medium-rare in the center and well browned on the surface-use a higher heat. Smaller cuts can be cooked at higher temperatures.
*If the meat to be cooked is uneven in shape, such as a piece that has been cut away from the bone, like a leg of lamb, it will cook more evenly if you truss it or tie it into a more regular shape.
*Make sure there is room for the hot, dry air to circulate around the meat. When roasting, use a rack to keep the meat off the bottom of the pan.
*Turn the meat occasionally as it cooks so it browns evenly. This is important even when roasting.
*When roasting very small pieces of meat, such as small birds or pork or lamb tenderloins, brown the meat first in a skillet, since the cooking time in the oven will be too short to do that.
*Basting adds some flavor to the exterior of the meat, but use only a melted pure fat, such as butter or pan drippings. Any liquid will result in steaming and softening the crust.
*Judging doneness is very important with dry-heat cooking methods. The surest way is to insert an instant-read thermometer into the thickest or densest part of the meat.
*Generally, poultry should be cooked to the highest temperature, about 160-165 degrees. Pork should be cooked to 155-160 degrees. Leg of lamb should be cooked to 140-145; chops and sirloins can be cooked to 130. Beef should be cooked to 130-140, depending on the desired doneness.
*All meats, whether grilled or roasted, benefit from a 10-20 minute rest at the end of cooking to allow the moisture and the temperature to equalize inside the meat.
*Because grilling is done over relatively high heat, it is best used for relatively thin cuts of meat. Roasting is better for larger cuts.
*Always pat the meat dry with paper towels before grilling or roasting. Any moisture left on the surface will steam the meat before it has a chance to brown.
*Season the meat well before cooking. Seasonings for roasted or grilled meats can be as simple as salt and pepper or as complex as a marinade. Salt is the most important seasoning, because it draws some of the meat's juice to the surface, where it can caramelize and brown.
*While marinades can contribute a lot of flavor, as a general rule, they affect only the very surface of the meat and do nothing for its texture. Be particularly careful with acidic marinades. If meat is left in them too long, the marinade will begin to break down the surface proteins, resulting in a mealy texture.
*When wine is used in a marinade, cook it first to get rid of most of the alcohol and concentrate the flavor. The result is a much smoother, fuller-tasting marinade.
*When working with very lean meats, it is important to use a marinade that adds fat. A paste of flavorings and oil pounded with a mortar and pestle or pureed in a blender or food processor works well.
*Made with nothing but salt and water (though other, preferably dried, seasonings can be added as well), brine improves the flavor and the texture of close-grained meats-particularly poultry and pork. In general, do not brine beef and lamb.
*Bigger cuts take longer to cook. Cook them with lower heat to get smooth cooking and even browning. If you want a contrast in doneness-say, medium-rare in the center and well browned on the surface-use a higher heat. Smaller cuts can be cooked at higher temperatures.
*If the meat to be cooked is uneven in shape, such as a piece that has been cut away from the bone, like a leg of lamb, it will cook more evenly if you truss it or tie it into a more regular shape.
*Make sure there is room for the hot, dry air to circulate around the meat. When roasting, use a rack to keep the meat off the bottom of the pan.
*Turn the meat occasionally as it cooks so it browns evenly. This is important even when roasting.
*When roasting very small pieces of meat, such as small birds or pork or lamb tenderloins, brown the meat first in a skillet, since the cooking time in the oven will be too short to do that.
*Basting adds some flavor to the exterior of the meat, but use only a melted pure fat, such as butter or pan drippings. Any liquid will result in steaming and softening the crust.
*Judging doneness is very important with dry-heat cooking methods. The surest way is to insert an instant-read thermometer into the thickest or densest part of the meat.
*Generally, poultry should be cooked to the highest temperature, about 160-165 degrees. Pork should be cooked to 155-160 degrees. Leg of lamb should be cooked to 140-145; chops and sirloins can be cooked to 130. Beef should be cooked to 130-140, depending on the desired doneness.
*All meats, whether grilled or roasted, benefit from a 10-20 minute rest at the end of cooking to allow the moisture and the temperature to equalize inside the meat.
Fish and Shellfish
From: How To Read A French Fry
*Choose a medium-oily fish, such as salmon or halibut, if you are a beginning cook, since these are relatively high in fat and are more forgiving of mistakes than are lean fish. Meaty fish, such as tuna, shark and swordfish, are also a good choice for beginners, but be careful not to overcook them or they will dry out.
*Never marinate fish more than 10 minutes in anything containing acid-it will begin to cook the flesh by itself.
*It's generally a good idea to cook fish with the skin on so the fat will flavor the fish, but you should remove the skin before serving.
*If you're cooking a fillet, you can watch it's sides and see the color and texture change as the fish cooks. When it is a little more than halfway done, turn it over.
*Always undercook rather than overcook fish. It will continue cooking after it is removed from the heat.
*Choose a medium-oily fish, such as salmon or halibut, if you are a beginning cook, since these are relatively high in fat and are more forgiving of mistakes than are lean fish. Meaty fish, such as tuna, shark and swordfish, are also a good choice for beginners, but be careful not to overcook them or they will dry out.
*Never marinate fish more than 10 minutes in anything containing acid-it will begin to cook the flesh by itself.
*It's generally a good idea to cook fish with the skin on so the fat will flavor the fish, but you should remove the skin before serving.
*If you're cooking a fillet, you can watch it's sides and see the color and texture change as the fish cooks. When it is a little more than halfway done, turn it over.
*Always undercook rather than overcook fish. It will continue cooking after it is removed from the heat.
Potatoes, Winter Squash And Other Starchy Vegetables
From: How To Read A French Fry
*Use potatoes, winter squash and sweet potatoes as thickeners: to thicken soups, as binders for gratins and in fresh pastas, such as gnocchi
*Baking potatoes have much more starch than boiling potatoes. Use them when you want to thicken something or want a smooth puree. Use boiling potatoes when you want potatoes that will hold their shape
*Be careful when pureeing potatoes, or they'll develop a sticky, gluey texture. Always mash potatoes by hand or with a hand mixer.
*When using potatoes as a thickener, make sure there is plenty of liquid to disperse the starch. It takes only about 1/4 pound of cooked potato to thicken 2 cups of liquid. Be careful not to overwork the dish when using potato as a thickener. Its starch granules are very delicate and over-pureeing them can weaken their thickening ability.
*To make the lightest mashed potatoes and gnocchi, get rid of as much excess moisture as possible. Puree the potatoes while they are still hot (a food mill or potato ricer is best) and spread them out to let them cool so the steam with evaporate. Reheat the puree if making mashed potatoes.
*Because squash contains less starch than potatoes do, you can puree it in a food processor without developing its gluten.
*To vary the flavor of a starchy vegetable that you will be pureeing, change the way you cook it. Boil for a mild flavor. Steam for a more intense flavor. Or roast it for the most intense flavor of all.
*Use potatoes, winter squash and sweet potatoes as thickeners: to thicken soups, as binders for gratins and in fresh pastas, such as gnocchi
*Baking potatoes have much more starch than boiling potatoes. Use them when you want to thicken something or want a smooth puree. Use boiling potatoes when you want potatoes that will hold their shape
*Be careful when pureeing potatoes, or they'll develop a sticky, gluey texture. Always mash potatoes by hand or with a hand mixer.
*When using potatoes as a thickener, make sure there is plenty of liquid to disperse the starch. It takes only about 1/4 pound of cooked potato to thicken 2 cups of liquid. Be careful not to overwork the dish when using potato as a thickener. Its starch granules are very delicate and over-pureeing them can weaken their thickening ability.
*To make the lightest mashed potatoes and gnocchi, get rid of as much excess moisture as possible. Puree the potatoes while they are still hot (a food mill or potato ricer is best) and spread them out to let them cool so the steam with evaporate. Reheat the puree if making mashed potatoes.
*Because squash contains less starch than potatoes do, you can puree it in a food processor without developing its gluten.
*To vary the flavor of a starchy vegetable that you will be pureeing, change the way you cook it. Boil for a mild flavor. Steam for a more intense flavor. Or roast it for the most intense flavor of all.
Beans and Lentils
From: How To Read A French Fry
*You don't need to soak dried beans before cooking them. It will speed their cooking time, but diminish the flavor.
*Salt dried beans when you start to cook them, to season them through. Allow about 1 teaspoon of salt per pound of beans. After cooking, you can add more salt if you want.
*Always begin cooking beans, lentils and other legumes in cold water.
*Mineral salts will slow the softening of dried beans. If you have repeated problems with legumes that won't soften, have your tap water checked.
*If you want your beans to be separate and light-like rice-cook them in lots of water.
*Beans are done when they are tender through-there should be no chalky center. Another way to test is by picking up a bean on a spoon and then blowing on it. If the skin wrinkles, the underlying starch has been cooked thoroughly.
*When serving beans or lentils cold, as in a salad, follow the same guidelines as for rice: season them while they are still warm so that the flavors can penetrate, and allow the refrigerated beans to come to room temperature before serving.
*You don't need to soak dried beans before cooking them. It will speed their cooking time, but diminish the flavor.
*Salt dried beans when you start to cook them, to season them through. Allow about 1 teaspoon of salt per pound of beans. After cooking, you can add more salt if you want.
*Always begin cooking beans, lentils and other legumes in cold water.
*Mineral salts will slow the softening of dried beans. If you have repeated problems with legumes that won't soften, have your tap water checked.
*If you want your beans to be separate and light-like rice-cook them in lots of water.
*Beans are done when they are tender through-there should be no chalky center. Another way to test is by picking up a bean on a spoon and then blowing on it. If the skin wrinkles, the underlying starch has been cooked thoroughly.
*When serving beans or lentils cold, as in a salad, follow the same guidelines as for rice: season them while they are still warm so that the flavors can penetrate, and allow the refrigerated beans to come to room temperature before serving.
Wednesday, October 04, 2006
Rice and Risotto
From: How To Read a French Fry
*Use the right rice for the job. Long-grain rices, such as commercial white rice, will be light and separate when cooked. Short-and medium-grain rices, such as those used for risotto and paella, will be creamy and sticky
*When using long-grain rice, always rinse it well under running water before cooking it. This does remove a very small amount of nutrients, but it also washes away a lot of excess surface starch that can make the rice clump
*When long-grain rice is cooked, set it aside off the heat but still covered for 5 minutes. This will allow the surface of the grains to harden, making them even more separate.
*Gently fluff cooked long-grain rice with a fork, but avoid stirring it, which can bruise the grains and release the sticky starch.
*If you are going to cook rice again (as for fried rice), boil it in advance and refrigerate until cold so it will remain firm and separate after the second cooking.
*To keep rice salads from being sticky and starchy, cook the rice as you would dried pasta-in plenty of rapidly boiling salted water. When you drain it, any free will wash off with the water, rather than stick to the rice.
*Dress rice salads while they are still warm so that the rice will absorb some of the flavorings before the outer starch shells of the grains harden. Bring refrigerated rice salads to room temperature before serving to return some of the tenderness lost during chilling.
*For risottos and pilafs, saute the rice in fat, with any flavorings, until the grains turn opalescent or pearly on the outside before adding liquid. This will set the exterior shell of the grains and help to keep them separate.
*For risottos, add the liquid a little at a time, stirring constantly. This technique releases as much starch as possible into the liquid, resulting in creamy rice.
*When making risotto, use a fairly weak broth in order to avoid covering up the flavor of the rice and the featured ingredient. Or, to emphasize the main flavor, strengthen the broth with peelings and trimmings from the featured ingredient.
*Finish risottos by beating in some butter or grated cheese. Do so vigorously in order to release as much starch as possible and produce the creamiest risotto.
*Use the right rice for the job. Long-grain rices, such as commercial white rice, will be light and separate when cooked. Short-and medium-grain rices, such as those used for risotto and paella, will be creamy and sticky
*When using long-grain rice, always rinse it well under running water before cooking it. This does remove a very small amount of nutrients, but it also washes away a lot of excess surface starch that can make the rice clump
*When long-grain rice is cooked, set it aside off the heat but still covered for 5 minutes. This will allow the surface of the grains to harden, making them even more separate.
*Gently fluff cooked long-grain rice with a fork, but avoid stirring it, which can bruise the grains and release the sticky starch.
*If you are going to cook rice again (as for fried rice), boil it in advance and refrigerate until cold so it will remain firm and separate after the second cooking.
*To keep rice salads from being sticky and starchy, cook the rice as you would dried pasta-in plenty of rapidly boiling salted water. When you drain it, any free will wash off with the water, rather than stick to the rice.
*Dress rice salads while they are still warm so that the rice will absorb some of the flavorings before the outer starch shells of the grains harden. Bring refrigerated rice salads to room temperature before serving to return some of the tenderness lost during chilling.
*For risottos and pilafs, saute the rice in fat, with any flavorings, until the grains turn opalescent or pearly on the outside before adding liquid. This will set the exterior shell of the grains and help to keep them separate.
*For risottos, add the liquid a little at a time, stirring constantly. This technique releases as much starch as possible into the liquid, resulting in creamy rice.
*When making risotto, use a fairly weak broth in order to avoid covering up the flavor of the rice and the featured ingredient. Or, to emphasize the main flavor, strengthen the broth with peelings and trimmings from the featured ingredient.
*Finish risottos by beating in some butter or grated cheese. Do so vigorously in order to release as much starch as possible and produce the creamiest risotto.
Pasta
From: How To Read A French Fry
*The cardinal rule of cooking any pasta is to use plenty of water. This is especially true of dried pasta, which cooks for longer and throws off more starch than fresh. If cooked in too little water, all of that free starch will stick to the noodles and glue them together in a large clump.
*Just as with rice, heating cooked pasta along with the sauce, even if only very briefly, will allow the flavorings to penetrate the exterior surface of the noodles.
*Use the right pasta shape for the sauce. Tubular pasta will catch bits of chunky sauces; thin noodles are better for smooth sauces.
*Take advantage of the starch released by dried pasta by adding a ladleful of the cooking water to the sauce to thicken it.
*Let the pasta dough rest between rolling it out and cutting it to let the gluten strands formed by the intensive kneading relax.
*When making lasagna, put the cooked noodles in a bowl of cold water to keep them from sticking together. Just be sure to pat them dry with a towel before layering them into the baking dish.
*The cardinal rule of cooking any pasta is to use plenty of water. This is especially true of dried pasta, which cooks for longer and throws off more starch than fresh. If cooked in too little water, all of that free starch will stick to the noodles and glue them together in a large clump.
*Just as with rice, heating cooked pasta along with the sauce, even if only very briefly, will allow the flavorings to penetrate the exterior surface of the noodles.
*Use the right pasta shape for the sauce. Tubular pasta will catch bits of chunky sauces; thin noodles are better for smooth sauces.
*Take advantage of the starch released by dried pasta by adding a ladleful of the cooking water to the sauce to thicken it.
*Let the pasta dough rest between rolling it out and cutting it to let the gluten strands formed by the intensive kneading relax.
*When making lasagna, put the cooked noodles in a bowl of cold water to keep them from sticking together. Just be sure to pat them dry with a towel before layering them into the baking dish.
Eggs
From: How To Read A French Fry
*To make the best scrambled eggs, heat the eggs with some of the butter over low heat. When the eggs start to thicken, beat in more cold butter. Scrambled eggs should be soft but firm-not runny, but certainly not dry.
*Fried eggs should be cooked gently. Use medium heat rather than high to keep them from forming that tough, brown, frizzled bottom.
*To make the best scrambled eggs, heat the eggs with some of the butter over low heat. When the eggs start to thicken, beat in more cold butter. Scrambled eggs should be soft but firm-not runny, but certainly not dry.
*Fried eggs should be cooked gently. Use medium heat rather than high to keep them from forming that tough, brown, frizzled bottom.
Fruits
From: How To Read A French Fry
*Buy the following fruits fully ripe: berries, cherries, grapes, watermelon and citrus. All except berries can be refrigerated without losing flavor.
*These fruits will soften and develop more complex flavors (though not more sweetness) after picking: apricots, melons, figs, peaches, nectarines, plums and persimmons. Store them at room temperature until they are as ripe as you want them. After that, refrigeration will extend the life of the fruit, though it will mute the flavor.
*You can refrigerate fruits such as apples, ripe pears and ripe mangoes as soon as you buy them with no ill effects.
*If you buy stone fruit and pears that are hard, you can ripen them by storing them at room temperature in a closed paper bag. Adding an apple will speed the process.
*Fruits such as apples and pears will brown when cut and exposed to oxygen. They should be covered with water and lemon juice if they are going to be held very long.
*Fruit can be "cooked" without heat. Sugar draws the water out of the cells, collapsing them and softening the fruit. For this reason, when using sugared fruit in a recipe, either use it immediately after sugaring or be careful to drain off the liquid before adding it.
*You can produce complex flavors by combining fruits and poaching them very gently in a simple sugar syrup (water and sugar brought just to a boil, then cooled). For a fruit compote, use equal measures of sugar and water; for a lighter syrup, use half as much sugar as water.
*Some fruits-like peaches-need to be peeled before cooking. Cut a shallow x in the bottom of the peach and drop it into boiling water for a few seconds. Remove and immediately plunge the peach into ice water to stop the cooking; the peel should slide right off. If it doesn't, return the peach to the boiling water for a little longer.
*Most fruits that are cooked need a little acidity such as citrus juice, not only to brighten their flavors but to maintain their color.
*Buy the following fruits fully ripe: berries, cherries, grapes, watermelon and citrus. All except berries can be refrigerated without losing flavor.
*These fruits will soften and develop more complex flavors (though not more sweetness) after picking: apricots, melons, figs, peaches, nectarines, plums and persimmons. Store them at room temperature until they are as ripe as you want them. After that, refrigeration will extend the life of the fruit, though it will mute the flavor.
*You can refrigerate fruits such as apples, ripe pears and ripe mangoes as soon as you buy them with no ill effects.
*If you buy stone fruit and pears that are hard, you can ripen them by storing them at room temperature in a closed paper bag. Adding an apple will speed the process.
*Fruits such as apples and pears will brown when cut and exposed to oxygen. They should be covered with water and lemon juice if they are going to be held very long.
*Fruit can be "cooked" without heat. Sugar draws the water out of the cells, collapsing them and softening the fruit. For this reason, when using sugared fruit in a recipe, either use it immediately after sugaring or be careful to drain off the liquid before adding it.
*You can produce complex flavors by combining fruits and poaching them very gently in a simple sugar syrup (water and sugar brought just to a boil, then cooled). For a fruit compote, use equal measures of sugar and water; for a lighter syrup, use half as much sugar as water.
*Some fruits-like peaches-need to be peeled before cooking. Cut a shallow x in the bottom of the peach and drop it into boiling water for a few seconds. Remove and immediately plunge the peach into ice water to stop the cooking; the peel should slide right off. If it doesn't, return the peach to the boiling water for a little longer.
*Most fruits that are cooked need a little acidity such as citrus juice, not only to brighten their flavors but to maintain their color.
Monday, October 02, 2006
Vegetable Tips
More helping hints from "How To Read A French Fry..and Other Stories of Intriguing Kitchen Science"
*When picking vegetables, choose ones that are heavy for their size (meaning they contain a lot of water) and are smooth and firm.
*Keep them cold in a vegetable drawer-preventing moisture from evaporating too quickly.
*Never refrigerate tomatoes. Their flavors will be irreparably damaged.
*After peeling artichokes or potatoes, cover them with water (artichokes in water with vinegar or lemon juice added)
*Cook green vegetables either uncovered or for fewer than 7 minutes. Much longer than that, and the acids freed by cooking will begin to condense on the lid and rain back down on the vegetables, spoiling their color
*Cooking vegetables until they've completely softened will give you a much more developed, complex flavor.
*To braise vegetables, put them in a cold pan with some liquid and oil. Cover and place over heat. Let cook, shaking occasionally, until the vegetable has begun to soften. Remove the lid from the pan and raise the heat to allow the liquid to evaporate.
*Don't add an acidic ingredient to a dish of green vegetables until ready to serve, helping them retain their color. Vegetables that have been blanched (cooked in plenty of boiling water until just softened) can be dressed in a vinaigrette immediately, because hot vegetables will absorb it better.
*When picking vegetables, choose ones that are heavy for their size (meaning they contain a lot of water) and are smooth and firm.
*Keep them cold in a vegetable drawer-preventing moisture from evaporating too quickly.
*Never refrigerate tomatoes. Their flavors will be irreparably damaged.
*After peeling artichokes or potatoes, cover them with water (artichokes in water with vinegar or lemon juice added)
*Cook green vegetables either uncovered or for fewer than 7 minutes. Much longer than that, and the acids freed by cooking will begin to condense on the lid and rain back down on the vegetables, spoiling their color
*Cooking vegetables until they've completely softened will give you a much more developed, complex flavor.
*To braise vegetables, put them in a cold pan with some liquid and oil. Cover and place over heat. Let cook, shaking occasionally, until the vegetable has begun to soften. Remove the lid from the pan and raise the heat to allow the liquid to evaporate.
*Don't add an acidic ingredient to a dish of green vegetables until ready to serve, helping them retain their color. Vegetables that have been blanched (cooked in plenty of boiling water until just softened) can be dressed in a vinaigrette immediately, because hot vegetables will absorb it better.
Monday, September 25, 2006
Tips for Frying
I found these in the book "How To Read A French Fry..and Other Stories of Intriguing Kitchen Science" by Russ Parsons.
OILS/ DEEP FRYING
*To avoid oil going rancid, use the freshest possible oil and store it in a dark, cool place. Try to keep oil in a container that is just big enough to hold it, to minimize exposure to oxygen.
*Preserve the quality of your cooking oil by making sure that it stays as clean as possible and by cooking in a pot that is narrower than it is tall to limit the oil's exposure to oxygen.
*Frying temperature should remain between 350-375 degrees to get the optimum results.
*Don't salt batters. The salt can fall out of the batter and speed the breakdown of the oil. Instead, salt food before the batter goes on and then again after the food has been fried.
*Deep frying is best for small pieces of food. Big pieces take too long to cook and will burn on the outside. Only very tender foods should be deep fried.
*To get a really browned crust, use a batter with amino acids and/or sugars. Eggs are high in protein and will work well. Beer has both protein and sugars and will brown even better.
*Keep liquid batters ice-cold to improve their adherence to the food.
*If you deep-fry a lot, it's worth keeping a little old oil in the pantry. Adding a tablespoon or so of old oil per cup of fresh will improve the way it cooks.
*Use a deep-frying thermometer to check the temperature. Set it so the bulb is just above the bottom of the pan and not touching it. If you don't have a thermometer, drop in a small piece of bread. It should begin sizzling immediately and will become light brown in 5-10 seconds.
SHALLOW FRYING/PAN FRYING/SAUTEING
*Remove as much moisture from the surface of the food to be fried as possible.
*Blanch tougher vegetables in boiling water first so they will cook through.
*Salt meat before sauteing, drawing the juices to the surface to caramelize and brown.
*Make sure the oil is hot enough that when you add the food, you get a good sizzle.
*When you see beads of what looks like blood at the top of sauteing meat, it's a good time to turn.
OILS/ DEEP FRYING
*To avoid oil going rancid, use the freshest possible oil and store it in a dark, cool place. Try to keep oil in a container that is just big enough to hold it, to minimize exposure to oxygen.
*Preserve the quality of your cooking oil by making sure that it stays as clean as possible and by cooking in a pot that is narrower than it is tall to limit the oil's exposure to oxygen.
*Frying temperature should remain between 350-375 degrees to get the optimum results.
*Don't salt batters. The salt can fall out of the batter and speed the breakdown of the oil. Instead, salt food before the batter goes on and then again after the food has been fried.
*Deep frying is best for small pieces of food. Big pieces take too long to cook and will burn on the outside. Only very tender foods should be deep fried.
*To get a really browned crust, use a batter with amino acids and/or sugars. Eggs are high in protein and will work well. Beer has both protein and sugars and will brown even better.
*Keep liquid batters ice-cold to improve their adherence to the food.
*If you deep-fry a lot, it's worth keeping a little old oil in the pantry. Adding a tablespoon or so of old oil per cup of fresh will improve the way it cooks.
*Use a deep-frying thermometer to check the temperature. Set it so the bulb is just above the bottom of the pan and not touching it. If you don't have a thermometer, drop in a small piece of bread. It should begin sizzling immediately and will become light brown in 5-10 seconds.
SHALLOW FRYING/PAN FRYING/SAUTEING
*Remove as much moisture from the surface of the food to be fried as possible.
*Blanch tougher vegetables in boiling water first so they will cook through.
*Salt meat before sauteing, drawing the juices to the surface to caramelize and brown.
*Make sure the oil is hot enough that when you add the food, you get a good sizzle.
*When you see beads of what looks like blood at the top of sauteing meat, it's a good time to turn.
Friday, August 25, 2006
Successful Cheesecakes
From Great American Home Baking
Before you begin baking, be sure all the ingredients are at room temperature. They will mix more easily and the finished cake will have a smoother texture.
Combine the cream cheese or ricotta and eggs thoroughly before adding any liquid extracts, heavy cream or sour cream. Lumps are impossible to remove once the liquid ingredients that thin the batter have been added.
The paddle attachment of an electric mixer is ideal for mixing the batter. Regular whipping beaters incorporate too much air into the batter, which can lead to cracks in the finished cake and the cake could be less creamy. If using regular whipping beaters, set the mixer at low or medium-low speed so only a minimum amount of air is whipped into the batter.
Fold in whipped cream and beaten egg whites with a wire whisk or rubber spatula. Fold gently and slowly, taking care not to deflate the volume of the whipped ingredients.
Always use regular cream cheese for cheesecakes, unless otherwise noted.
Cheesecake bases are generally made from cookie crumbs mixed with softened or melted butter. To crush the cookies, grind them in a food processor fitted with a metal blade, or place them in a plastic bag and crush with a rolling pin.
Extremes of temperature can lead to surface cracks. Cool the cheesecake in a turned-off oven. Use a wooden spoon to keep the door slightly ajar. Do not cool off in a cold or drafty place.
Deep cracks mean the egg white structure collapsed. The cheesecake will be wet, more like a pudding than a cake.
Another way to prevent cracks, from Food Network
Before baking, set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.
Before you begin baking, be sure all the ingredients are at room temperature. They will mix more easily and the finished cake will have a smoother texture.
Combine the cream cheese or ricotta and eggs thoroughly before adding any liquid extracts, heavy cream or sour cream. Lumps are impossible to remove once the liquid ingredients that thin the batter have been added.
The paddle attachment of an electric mixer is ideal for mixing the batter. Regular whipping beaters incorporate too much air into the batter, which can lead to cracks in the finished cake and the cake could be less creamy. If using regular whipping beaters, set the mixer at low or medium-low speed so only a minimum amount of air is whipped into the batter.
Fold in whipped cream and beaten egg whites with a wire whisk or rubber spatula. Fold gently and slowly, taking care not to deflate the volume of the whipped ingredients.
Always use regular cream cheese for cheesecakes, unless otherwise noted.
Cheesecake bases are generally made from cookie crumbs mixed with softened or melted butter. To crush the cookies, grind them in a food processor fitted with a metal blade, or place them in a plastic bag and crush with a rolling pin.
Extremes of temperature can lead to surface cracks. Cool the cheesecake in a turned-off oven. Use a wooden spoon to keep the door slightly ajar. Do not cool off in a cold or drafty place.
Deep cracks mean the egg white structure collapsed. The cheesecake will be wet, more like a pudding than a cake.
Another way to prevent cracks, from Food Network
Before baking, set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.
Tuesday, July 04, 2006
Fresh From the Pantry
Things to keep on hand, according to Giada De Laurentiis (Everyday Italian)
Extra Virgin Olive Oil
Fresh Garlic
Red Pepper Flakes-If they've been in your pantry for more than six months or their color isn't a vibrant red, throw the bottle away and buy a new one.
An assortment of dried pasta shapes (spaghetti, linguine, penne, shells, farfalle, etc)
Canned Cannellini Beans-these are also known as Tuscan white beans
Canned Italian tuna-choose meat packed in olive oil, it has more flavor
Marinara sauce
Dried herbs-oregano, rosemary, thyme, and herbes de Provence
Vinegars-a good balsamic for salads, and both red and white-wine vinegars.
Onions-red, Spanish, and sweet such as Vidalia, and shallots
Capers-they add zing to salads, sauces, meats and fish. If using the ones in brine (as opposed to salted), make sure to rinse before using.
Extra Virgin Olive Oil
Fresh Garlic
Red Pepper Flakes-If they've been in your pantry for more than six months or their color isn't a vibrant red, throw the bottle away and buy a new one.
An assortment of dried pasta shapes (spaghetti, linguine, penne, shells, farfalle, etc)
Canned Cannellini Beans-these are also known as Tuscan white beans
Canned Italian tuna-choose meat packed in olive oil, it has more flavor
Marinara sauce
Dried herbs-oregano, rosemary, thyme, and herbes de Provence
Vinegars-a good balsamic for salads, and both red and white-wine vinegars.
Onions-red, Spanish, and sweet such as Vidalia, and shallots
Capers-they add zing to salads, sauces, meats and fish. If using the ones in brine (as opposed to salted), make sure to rinse before using.
Saturday, May 27, 2006
All About Steaks
I found these buying and cooking tips online in various places.
The Best Cuts
For grilling, broiling, and pan frying, the best cuts of meat are rib eye steaks, strip or shell steaks, and T bone, which contains both the strip and tenderloin steaks. Sirloin and round steaks are generally going to be tough and dry. Flank steaks are good when quickly cooked and sliced across the grain, as described above.
For roasting, top sirloin, tenderloin, standing rib roasts, and top rump roast are good candidates.
For stir frying, flank, top round, and sirloin steak are good. These cuts are best cooked quickly, and since elastin is broken because the meat is cubed, they are more tender.
For kebabs, tenderloin is the best bet. This mild cut absorbs flavors easily and it is very tender.
For pot roasting and braising, chuck and rump are the best cuts. These cuts have more collagen and need long, slow cooking in a wet environment to reach their optimum tenderness. Chuck has the most flavor and is the most tender.
For ground beef, chuck is the way to go. It has optimal amounts of fat and is tenderized mechanically by the grinding action. Most lean ground beef is chuck, but if you're not sure, ask!
How to Buy Steak
Before you begin cooking, pick the cut of meat that best suits your dinner plan. Tender, less lean cuts are perfect for the grill and are delicious plain or dressed up with sauces. Leaner, chewier cuts become more tender and delicious when marinated, thinly sliced, and grilled quickly or braised.
For any cut of steak, look for red meat with white fat that is marbled evenly across the grain.
Prime grade meat (the highest grade) is tender and highly marbled. Unfortunately, prime grade is expensive and difficult to find. The average supermarket carries choice grade meat as well as the less flavorful, and less tender, select grade. The best steak you can buy is dry-aged in special meat coolers to develop the flavor and tenderize the meat. Most beef, however, is wet-aged, if aged at all, in vacuum-packed bags for one to four weeks. This process improves the tenderness of the beef, but does not improve the flavor.
Testing for Doneness
The best way to tell if a steak is done is to (carefully!) touch or squeeze the meat itself.
Rare meat feels a bit like the texture of the flesh between your thumb and index finger; medium meat has a slight spring to it; well-done meat is firm.
You also can check by cutting a small slice into your meat with a thin knife.
If you have an instant-read thermometer, the internal temperature for rare steak is 125 to 130 degrees, medium-rare is 130 to 140 degrees, medium is 140 to 150 degrees, and well done is 165 degrees.
The Best Cuts
For grilling, broiling, and pan frying, the best cuts of meat are rib eye steaks, strip or shell steaks, and T bone, which contains both the strip and tenderloin steaks. Sirloin and round steaks are generally going to be tough and dry. Flank steaks are good when quickly cooked and sliced across the grain, as described above.
For roasting, top sirloin, tenderloin, standing rib roasts, and top rump roast are good candidates.
For stir frying, flank, top round, and sirloin steak are good. These cuts are best cooked quickly, and since elastin is broken because the meat is cubed, they are more tender.
For kebabs, tenderloin is the best bet. This mild cut absorbs flavors easily and it is very tender.
For pot roasting and braising, chuck and rump are the best cuts. These cuts have more collagen and need long, slow cooking in a wet environment to reach their optimum tenderness. Chuck has the most flavor and is the most tender.
For ground beef, chuck is the way to go. It has optimal amounts of fat and is tenderized mechanically by the grinding action. Most lean ground beef is chuck, but if you're not sure, ask!
How to Buy Steak
Before you begin cooking, pick the cut of meat that best suits your dinner plan. Tender, less lean cuts are perfect for the grill and are delicious plain or dressed up with sauces. Leaner, chewier cuts become more tender and delicious when marinated, thinly sliced, and grilled quickly or braised.
For any cut of steak, look for red meat with white fat that is marbled evenly across the grain.
Prime grade meat (the highest grade) is tender and highly marbled. Unfortunately, prime grade is expensive and difficult to find. The average supermarket carries choice grade meat as well as the less flavorful, and less tender, select grade. The best steak you can buy is dry-aged in special meat coolers to develop the flavor and tenderize the meat. Most beef, however, is wet-aged, if aged at all, in vacuum-packed bags for one to four weeks. This process improves the tenderness of the beef, but does not improve the flavor.
Testing for Doneness
The best way to tell if a steak is done is to (carefully!) touch or squeeze the meat itself.
Rare meat feels a bit like the texture of the flesh between your thumb and index finger; medium meat has a slight spring to it; well-done meat is firm.
You also can check by cutting a small slice into your meat with a thin knife.
If you have an instant-read thermometer, the internal temperature for rare steak is 125 to 130 degrees, medium-rare is 130 to 140 degrees, medium is 140 to 150 degrees, and well done is 165 degrees.
Sunday, April 30, 2006
Chicken Basics
From Allrecipes
Chicken is a favorite and healthy eating choice for many people. As well as being highly versatile and delicious it also high in protein with the added bonus of being low in fat and calories. But like all fresh meats it is perishable and care needs to be taken in its handling and preparation. To help you stay on the path to a delectable and safe meal we recommend the following procedures for handling chicken.
Keep It Cold! Never leave raw or frozen chicken at room temperature. Raw chicken should be stored in the coldest part of your refrigerator and used within 2 days. Freeze any chicken that won't be used in 2 days. Frozen chicken can be stored in the freezer for up to one year without sacrificing quality. When thawing frozen chicken do so slowly, ideally in your refrigerator but if in a hurry a cold water bath will be fine. In the refrigerator it will take about 24 hours to thaw a whole roaster chicken and about 2 to 9 hours for cut-up chicken parts.
Keep It Clean! Always rinse chickens with cold water (inside and out) then pat dry with paper towels before preparing. To prevent cross contamination thoroughly clean all surfaces, utensils, plates, cutting boards, knives and hands with warm soapy water that have come in contact with raw chicken before they come in contact with any other raw or cooked foods.
Get It Done! Always cook chicken well done. The best way to tell if a chicken is cooked properly is to use a meat thermometer. The internal temperature of a whole chicken should reach 180 degrees F (82 degrees C), chicken breasts should be cooked to a temperature of 170 degrees F (77 degrees C), and ground chicken should reach 165 degrees F (74 degrees C). Another check for doneness is to pierce or make a slit in the thickest part of the meat to see if the juices run clear. If they're clear and not pink your chicken is done.
Marinate It! Always let the chicken marinate in the refrigerator, even if you only plan on letting it soak for 30 minutes. Do not baste the cooking chicken with marinade you've already used on the raw chicken: either make extra marinade and set aside a portion for basting only, or boil it for 2 to 3 minutes to kill any bacteria that might be present.
Store It! Cooked chicken should not be left at room temperature for more than 2 hours. A whole cooked chicken can be kept in the refrigerator for 3 days, cut-up cooked chicken can be stored in the refrigerator for 2 days.
Chicken is a favorite and healthy eating choice for many people. As well as being highly versatile and delicious it also high in protein with the added bonus of being low in fat and calories. But like all fresh meats it is perishable and care needs to be taken in its handling and preparation. To help you stay on the path to a delectable and safe meal we recommend the following procedures for handling chicken.
Keep It Cold! Never leave raw or frozen chicken at room temperature. Raw chicken should be stored in the coldest part of your refrigerator and used within 2 days. Freeze any chicken that won't be used in 2 days. Frozen chicken can be stored in the freezer for up to one year without sacrificing quality. When thawing frozen chicken do so slowly, ideally in your refrigerator but if in a hurry a cold water bath will be fine. In the refrigerator it will take about 24 hours to thaw a whole roaster chicken and about 2 to 9 hours for cut-up chicken parts.
Keep It Clean! Always rinse chickens with cold water (inside and out) then pat dry with paper towels before preparing. To prevent cross contamination thoroughly clean all surfaces, utensils, plates, cutting boards, knives and hands with warm soapy water that have come in contact with raw chicken before they come in contact with any other raw or cooked foods.
Get It Done! Always cook chicken well done. The best way to tell if a chicken is cooked properly is to use a meat thermometer. The internal temperature of a whole chicken should reach 180 degrees F (82 degrees C), chicken breasts should be cooked to a temperature of 170 degrees F (77 degrees C), and ground chicken should reach 165 degrees F (74 degrees C). Another check for doneness is to pierce or make a slit in the thickest part of the meat to see if the juices run clear. If they're clear and not pink your chicken is done.
Marinate It! Always let the chicken marinate in the refrigerator, even if you only plan on letting it soak for 30 minutes. Do not baste the cooking chicken with marinade you've already used on the raw chicken: either make extra marinade and set aside a portion for basting only, or boil it for 2 to 3 minutes to kill any bacteria that might be present.
Store It! Cooked chicken should not be left at room temperature for more than 2 hours. A whole cooked chicken can be kept in the refrigerator for 3 days, cut-up cooked chicken can be stored in the refrigerator for 2 days.
Sunday, January 08, 2006
Tips
I've found these tips in various searches through magazines and such. I thought they'd be valuable to keep on hand!
Strawberries
Pat strawberries dry with paper towels right after rinsing or they'll absorb water and lose flavor.
Milder Onions
To reduce the strong flavor of onion in salsas and other uncooked foods, chop the onion and rinse it in cold water three times. Let sit in final rinse water for 30 minutes, then drain and dry. This retains crispness but eliminates the burn.
Leftover Whipped Cream
When you have leftover whipped cream, place it in pastry bag fitted with star tip, pipe onto a parchment-lined baking sheet, and freeze. Or just drop dollops from a spoon and freeze. When frozen, transfer to a freezer bag. They are great on top of hot chocolate or coffee.
Perfect Cuts
Use an electric knife to slice through cinnamon roll dough rather than serrated knife or dental floss. The knife doesn't smash or tear the dough like other methods
Hollowing cherry tomatoes
To hollow out cherry tomatoes, use a small (1/4 tsp) metal measuring spoon.
Instant soft butter
If you've forgotten to soften the butter for your baking, unwrap the stick and place it in a resealable plastic bag. Use a rolling pin to beat and flatten the butter.
Apples for pie
The best apple pies use a combination of varieties to get a good balance of flavor and texture. Mix tart, flavorful apples with ones that will hold their shape while baking. Granny Smith, Ida Red and Jonagold are flavorful, and would combine well with Empire, Gala, Fuji, Braeburn or Golden Delicious.
Mexican or Mediterranean oregano?
"common" oregano is Mediterranean. it's what's found at the grocery store labeled "oregano". it's a sweet, strong herb used in Italian and Greek cooking. Mexican is more pungent and not sweet. It's best suited to spicy, hot South American or Mexican dishes. Don't substitute one for the other.
Freezing and reheating French Toast or pancakes
Layer parchment paper between cooked french toast slices or pancakes, wrap portions in plastic wrap and then in foil, and store in the freezer. To reheat, unwrap and heat the french toast or pancakes 10-12 minutes on a baking sheet in a 350 degree oven or toaster and serve.
Roasted Garlic Paste
If you don't have time to roast the entire head of garlic, try dry toasting individual cloves on the stove top. Then pass through a garlic press, which creates a smooth paste and the peel is removed.
Edible Spoon Rest
Instead of the ceramic or metal spoon rest, use a slice of bread. The bread soaks up any juices, in the process becoming a treat for the cook...or the dog.
Dotting with butter
keep a stick of butter in its wrapper in the freezer. When a recipe calls for dotting with a certain amount of butter, peel back the wrapper and mark the proper amount with a paring knife. Using the large holes of a flat grater, grate the butter directly over the dish, distributing evenly.
Don't have a V-rack for roasting chicken or turkey?
Wrap two light-gauge stove top grates with foil and poke holes in the foil for juices to drip through. Place the grates in the roasting pan, resting them against the sides of the pan so that the bottoms of the grates meet to create a v-shape. Roast chicken or turkey as directed in recipe.
Clarifying Butter
Slowly melt butter over low heat. You'll eventually see three layers. The top layer is foamy-skim it off and discard. The deep yellow middle layer is the butter fat-pour this off into a container. This is the clarified butter you want to use for sauteing. What's left in the bottom are the milk solids-pitch them.
Making creme fraiche
Mix 1 C heavy cream, 1/4 C buttermilk, and 1 Tbsp lemon juice. Cover and let sit at room temperature 6-8 hours, then refrigerate.
Filling Hard Taco Shells
Turn a 12-cup muffin tin upside down and place the shells in the grooves. Allows you to fill multiple tacos at once.
Strawberries
Pat strawberries dry with paper towels right after rinsing or they'll absorb water and lose flavor.
Milder Onions
To reduce the strong flavor of onion in salsas and other uncooked foods, chop the onion and rinse it in cold water three times. Let sit in final rinse water for 30 minutes, then drain and dry. This retains crispness but eliminates the burn.
Leftover Whipped Cream
When you have leftover whipped cream, place it in pastry bag fitted with star tip, pipe onto a parchment-lined baking sheet, and freeze. Or just drop dollops from a spoon and freeze. When frozen, transfer to a freezer bag. They are great on top of hot chocolate or coffee.
Perfect Cuts
Use an electric knife to slice through cinnamon roll dough rather than serrated knife or dental floss. The knife doesn't smash or tear the dough like other methods
Hollowing cherry tomatoes
To hollow out cherry tomatoes, use a small (1/4 tsp) metal measuring spoon.
Instant soft butter
If you've forgotten to soften the butter for your baking, unwrap the stick and place it in a resealable plastic bag. Use a rolling pin to beat and flatten the butter.
Apples for pie
The best apple pies use a combination of varieties to get a good balance of flavor and texture. Mix tart, flavorful apples with ones that will hold their shape while baking. Granny Smith, Ida Red and Jonagold are flavorful, and would combine well with Empire, Gala, Fuji, Braeburn or Golden Delicious.
Mexican or Mediterranean oregano?
"common" oregano is Mediterranean. it's what's found at the grocery store labeled "oregano". it's a sweet, strong herb used in Italian and Greek cooking. Mexican is more pungent and not sweet. It's best suited to spicy, hot South American or Mexican dishes. Don't substitute one for the other.
Freezing and reheating French Toast or pancakes
Layer parchment paper between cooked french toast slices or pancakes, wrap portions in plastic wrap and then in foil, and store in the freezer. To reheat, unwrap and heat the french toast or pancakes 10-12 minutes on a baking sheet in a 350 degree oven or toaster and serve.
Roasted Garlic Paste
If you don't have time to roast the entire head of garlic, try dry toasting individual cloves on the stove top. Then pass through a garlic press, which creates a smooth paste and the peel is removed.
Edible Spoon Rest
Instead of the ceramic or metal spoon rest, use a slice of bread. The bread soaks up any juices, in the process becoming a treat for the cook...or the dog.
Dotting with butter
keep a stick of butter in its wrapper in the freezer. When a recipe calls for dotting with a certain amount of butter, peel back the wrapper and mark the proper amount with a paring knife. Using the large holes of a flat grater, grate the butter directly over the dish, distributing evenly.
Don't have a V-rack for roasting chicken or turkey?
Wrap two light-gauge stove top grates with foil and poke holes in the foil for juices to drip through. Place the grates in the roasting pan, resting them against the sides of the pan so that the bottoms of the grates meet to create a v-shape. Roast chicken or turkey as directed in recipe.
Clarifying Butter
Slowly melt butter over low heat. You'll eventually see three layers. The top layer is foamy-skim it off and discard. The deep yellow middle layer is the butter fat-pour this off into a container. This is the clarified butter you want to use for sauteing. What's left in the bottom are the milk solids-pitch them.
Making creme fraiche
Mix 1 C heavy cream, 1/4 C buttermilk, and 1 Tbsp lemon juice. Cover and let sit at room temperature 6-8 hours, then refrigerate.
Filling Hard Taco Shells
Turn a 12-cup muffin tin upside down and place the shells in the grooves. Allows you to fill multiple tacos at once.
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