Don't you just love good tips? Those little tidbits of knowledge that make life so much easier. A true "Foodie" is always on the lookout for tips to make your life in the kitchen a breeze. Here are some of my favorite cooking tips to help you out in the kitchen.
The Scoop on Soups
I don’t know anyone who doesn’t like a delicious bowl of soup. Chilled or steaming, meat or vegetable, pureed or chunky, there is a soup for every season of the year. Besides being versatile, soup is often better made a day ahead and can often be frozen. It can range from a complete meal, to a appetizer, or even a dessert! Some recipes have very few ingredients while others require a lengthy list. One thing for certain…it is the original Comfort Food. Certain dishes that are connected to soups can be confusing and misleading. Here are a few common ones:Chowder: the name comes from the French “Chaudiere,” a cauldron in which fisherman made their stews. The dish found its way to New England where it almost exclusively meant “clams.” Nowadays it can mean a thick chunky soup containing potatoes and sometimes milk or cream.
Bisque: a thick, rich, creamy soup, usually consisting of pureed seafood.
Gumbo: this is a Creole specialty and a mainstay of New Orleans cuisine, a thick, savory stew-like dish using a dark roux, okra and filé powder. The word gumbo comes from the African word for okra, “guin gumbo.”
Bouillabaisse: a saffron-flavored seafood soup from Provence, made with an assortment of fish, tomatoes, white wine, garlic, and olive oil. The soup is usually ladled over a thick slice of French bread.
Consommé: an enriched clarified meat or fish broth that can be served hot or cold. This crystal clear broth was created by the chef of Louis XIV of France. There are many varieties of garnishes that are used for consommé.
Choosing the Right Chocolate
To make sense of the most common labels on chocolate here is a brief description:Unsweetened Chocolate, the closest to pure chocolate liquor since it contains only cocoa solids and cocoa butter. Sometimes it is called bitter chocolate… not bittersweet baking chocolate.
Semisweet Chocolate and Bittersweet Chocolate, these are the most confusing categories since they include all dark chocolate that have any amount of sugar added. By law, sweet chocolate must contain a minimum of 35% chocolate liquor, but most good quality chocolates have closer to 55%, some even have as much as 70% or more. Semisweet chocolate will contain less sugar than sweet chocolate, and bittersweet even less.
Couveture, means covering in French. It is made with a high percentage of cocoa butter. The high fat content means that the chocolate will melt smoothly to create a thin coating that will harden well.
Milk Chocolate, must contain at least 10% real chocolate liquor and 12% whole milk.
White Chocolate, isn’t really chocolate. It contains no cocoa solids only cocoa butter. The best white chocolate will have a higher percentage of cocoa butter and lesser amounts of the fats.
German Chocolate, a brand name for a sweet, dark chocolate, sweeter than semisweet.
The Thick and Thin of Cream
Cream is made by separating milk into fat rich cream and an almost, fat free milk. Almost all cream that reaches the market has been pasteurized. There are many varieties and they are all categorized according to the amount of milk fat in the mixture. Whipping Cream has a fat content between 30 and 36 percent. Because of its high fat content, it whips fast and firm and will double in volume. When whipping cream, it should be very cold. Ideally, even the bowl and beaters should be cold.Heavy Whipping Cream has a fat content of between 36 and 40 percent milk fat and will also whip fast and firm. Both Whipping and Heavy Whipping Cream are less prone to curdling when reduced therefore they are good for making sauces. Light Cream or sometimes called coffee cream usually has about 20 percent milk fat and cannot be whipped. Half-and-half is a homogenized blend of milk and cream. It has at least 10-1/2 percent fat.
Don’t try to reduce it…it has a higher protein content which can cause it to coagulate. Whole Milk has a minimum of 3-1/4 percent fat. It is high in protein and low in fat, therefore it will coagulate if you try to boil it in a sauce or reduce it.
Dutch-Processed Cocoa vs. Natural Cocoa
There are two types of cocoa available to the home baker-Dutch and Natural and many of our students have wondered which to use for what! Dutch cocoa is darker in color, mellower in flavor, and less acidic than the natural powder. In cakes and brownies, the Dutch-processed, alkalized cocoa tends to produce deeper colored baked goods-making it a favorite of many pastry chefs. However, some chefs prefer to use the non-alkalized cocoa for its strong chocolate flavor.In general, use natural cocoa in cakes made with baking soda and Dutch-process in batters made with baking powder or eggs. You may find some slight differences in the texture and height of your baked goods if you substitute one type of cocoa for the other. But, unless you use a large quantity of cocoa, 1/2 cup or more, most recipes will not really be affected.
The Basics of Handling Egg Whites
In order to achieve perfectly beaten egg whites, follow these rules:- Carefully separate eggs. Even tiny amount of fat (yolks are half fat and half water) can reduce the foaming ability of the whites.
- Use a glass or metal bowl and a whisk or electric mixer that are free of grease. Rinsing with a little vinegar or lemon juice removes any doubt. Dry before beating whites.
- Allow whites to come to room temperature before beating them.
- Do not overbeat whites. They will separate into water and dry grainy lumps. Cream of tartar or other acids added after 20 seconds of beating – 1/8 teaspoon for every 2 whites – slows down and reduces the risk of overbeating.
- Stop beating the whites just as the foam begins to stand in stiff peaks.
- Beat sugar into egg whites just before they are fully whipped.
Filling a Pastry Bag
Filling a pastry bag can be frustrating – the bag has to be held open, while at the same time, the food to be piped, poured or spooned in. To make the process a little easier, fit the pastry bag with the desired tip, then make a cuff at the top of the bag. Next, set the bag in a tall wine or beer glass, folding the cuff of the bag over the top of the glass. The glass is tall enough so that the bag can be filled most of the way.Making Sure Your Baked Goods Measure Up!
One of the most common reasons for baked goods failing is measuring ingredients improperly. Here are some tips for sidestepping some of the most common measuring mishaps:For Liquid Measures:
Pour into a glass or see-through plastic measuring cup. Place it on the counter and bend down to look at it at eye level. (There are new plastic measuring cups that have the measures inside the cup therefore eliminating the bending.) To more easily measure and pour out sticky liquids such as honey or molasses, spray the measuring cup with cooking spray before adding liquid.
Measuring Flour:
There are two methods: dip the cup in the flour and sweep (or level) off the top with the flat side of a knife; or lightly spoon the flour into the measuring cup and sweep off the top with the flat side of a knife.
If a recipe reads 1 cup flour, sifted, measure first then sift later. If it reads 1 cup sifted flour, sift first, measure later.
Measure granulated sugar into a cup and level with the flat side of a knife. Never pack an ingredient into a measuring device; except for brown sugar, which should hold its shape when dumped out.
Butter or shortening come with markings on the wrapper, otherwise, measure them at room temperature with a measuring cup, making sure to pack it down so there are no air bubbles.
Remember the three T's: Tongs, Timer and Thermometer.
Long-handled, spring-hinged tongs are great for lifting or turning most foods. A standard kitchen timer reminds you when food needs to be turned, checked or taken off the grill. An instant-read thermometer ensures that food is cooked thoroughly and tells you when done is about to become overdone.Helpful Hints & Tricks
- Pre-measure, prepare and arrange all ingredients and equipment for each recipe before you start cooking. This is called “mise en place,” the French term for everything in its place.
- When measuring honey, molasses or maple syrup, lightly rub the measuring cup or spoon with vegetable oil – this enables the liquid to pour out without sticking.
- When you need to peel ginger, use the tip of a teaspoon to scrape off the skin. It is quick and easy and it doesn’t waste any of the ginger.
Six Steps to Brewing the Perfect Pot of Tea
- Fill the tea kettle with cold water. Do not use warm water, the brewed tea will not have enough oxygen in the water and will tend to have a dull appearance.
- Warm teapot by filling it with hot water for a few minutes. Swirl and pour out water. A warm tea pot keeps water hot so tea will brew properly.
- Place in teapot, one teaspoon of tea leaves (or one tea bag) per cup of tea and one extra "for the pot."
- Allow water to come to a boil. Pour boiling water immediately over the tea, in teapot. If water has not first come to a boil or temperature drops slightly before adding to teapot, the brewed tea will be weak and tasteless.
- Put lid on the teapot to "brew" for 3 to 5 minutes. It is best to time this and not to judge by the color.
- When tea is ready, use a silver tea strainer positioned over tea cup and pour the tea. If using tea bags it is not necessary to use a tea strainer. Serve tea with either milk or slices of lemon. A sugar bowl should be placed on the table with silver tong, if cubed sugar, or a spoon, if granulated sugar.
One Potato, Two Potato
There are so many varieties of potatoes at the market, it is sometimes confusing to know which type is best for salads. Here’s the scoop!New Potatoes:
These are potatoes that are harvested before reaching maturity. They are most often referred to as red potatoes, but there are small white new potatoes as well. They have a medium starch content and hold their shape during cooking.
Fingerling Potatoes:
Short and knobby, like some fingers, they have become increasingly available in recent years. Sometimes called French or Russian Banana, they may be either white or yellow with a thin skin that may be eaten.
Purple Potatoes:
A most interesting color, the flavor can range from slightly sweet to nutty. Some are purple throughout while others have purple skin but a white interior.
Sweet Potatoes:
These potatoes can add a nice flavor and color to a salad but be careful you don’t overcook them as they can get mushy.
Greatly Improve your Sautéing Skills!
- Before putting the food in the pan, pat off excess moisture with paper towels, otherwise the food will steam instead of browning.
- Put the food in the pan only when the pan and the fat are hot (but not smoking). The food should be sizzling.
- Don’t crowd the pan. The heat will not circulate around the food, steam will be created and the food won’t brown. If you have a lot of food to be browned, do it in batches.
- To promote browning, leave the food alone (for as long as a few minutes for some foods) before turning it.
Fresh Mushrooms
Jungle Jim's International Market sells over ten varieties of fresh mushrooms! To wash or not to wash depends on the mushroom. If they are dirty, wipe the mushroom with a damp cloth towel. Cloth is better than paper because it will do a better job and can be rinsed as needed.When using Shitake mushrooms the stems should never be eaten due to their fibrous nature. Do not put the stems in the garbage disposal; they can clog the disposal. To store mushrooms in the refrigerator, place in a paper lunch bag; this causes them to dehydrate rather than rot.
Tips for Great Grilling
- Be sure to keep the grate clean. Use a wire brush before and after cooking. Oil the grate lightly before cooking to prevent sticking.
- In direct cooking, test the heat by holding your hand 1-inch above the grill. You should be able to count to 4 seconds before you have to remove it. Marinades will not significantly improve tenderness of meats, but do add flavor. Thick sauces containing sugar are added only in the last few minutes of cooking otherwise they might burn.
- Move food with long tongs, not a fork, which creates holes through which juices can escape.
Great Grilled Vegetables
A colorful platter of grilled vegetables has terrific eye appeal as well as being a favorite dish that is the first to be consumed! Choose any combination you like. They can be done ahead and served at room temperature. Start the grill on high. If you need to lower heat for some of the vegetables, just turn on burner down or move the vegetables to a cooler part of the grill. Oil and salt your vegetables thoroughly. I always use extra-virgin olive oil. Learn where the hot spots are on your grill and move the vegetables around to cook evenly. For grill marks, give them a quarter turn.Slice onion into about ½ inch thick slices. Thread the slices on skewers to hold the layers together. Grill corn without removing any of the silk or husks. Turn the corn until it is blackened all around. Cool before shucking. Portabella mushrooms are great grilled but for a brighter presentation, scrape out the gills on the underside before grilling. Bell peppers are grilled until the skins are blackened on all sides turning with a pair of tongs as needed. Put in a paper bag or in a bowl covered with clear wrap until cool enough to handle, then peel.
Cut eggplant crosswise into rounds, about ½ inch thick. Asparagus is simply placed on the grill and rolled once or twice until lightly marked and slightly shriveled. Don’t undercook vegetables, their flavor comes from the caramelized juices obtained at high heat! Be creative and arrange slices of each vegetable in a decorative pattern. Choose any combination you like. Season the grilled vegetables with a little more salt and a few grinds of black pepper and drizzle with a bit more extra-virgin olive oil, or dress the vegetables with your favorite vinaigrette and garnish with chopped fresh herbs.
Fishing Around for the Facts! Why is Fish Good for You?
Over the past 20 years we have been told about the health benefits of eating fish. Fish is high in omega-3 fatty acids, which play a major role in fighting heart disease. Salmon, tuna, sea bass, halibut and sardines are but some of the varieties of fish high in these compounds. Nutritionists recommend that we should eat fish twice a week.Researchers believe that these fatty acids trigger changes within the body to lower cholesterol and prevent formation of blood clots, thereby reducing the risk of stroke and heart disease. They may also play a part in lowering blood pressure and boosting the auto-immune system.
Fish is also an excellent source of lean protein, B vitamins, and zinc, as well as in the case of fatty fish, vitamin D. Most fish contain less fat and fewer calories than comparable servings of beef and most of the fat is unsaturated. All that makes fish a healthy choice for getting it into your diet. And, besides, fish is very delicious, and quick and easy to prepare. Need we say more to state our case?
Know Your Shrimp
People cook and eat an enormous amount of shrimp, about 780 million pounds per year in our country alone. There are considerable differences in species and sizes. Only a small percentage are of the fresh water variety, so we will concentrate on the saltwater species. The body is divided into two parts; the head and the tail.Shrimp range in size from the giant tiger prawns of the pacific to the many species of the minute shrimp. The color of shrimp range from pale ivory-pink through muted tans and blues to brilliant reds, royal blue, and even touches of black.
There are two veins in shrimp; the smaller one runs along the underside and is seldom noticed and the intestinal vein that runs just below the surface of the shrimp along the outer ridge of the abdomen and can be noticed depending on the species and its size and its feeding habits just prior to harvest. The vein can be removed simply by making a shallow cut along the ridge of the shell and either lifting or rinsing the vein away. If the vein is not removed, it is not harmful in any way. Shrimp is ideal for sautéing, especially with garlic or onion.
A large percentage of shrimp in the United States are block-frozen with the heads removed. Recently, shrimp with the veins removed have become available. The widely-used names for the sizes of shrimp include 16/20-extra-jumbo, 21/25-jumbo, 26/30-extra-large, 31/35-large, 36/40-medium-large, 41/50-medium, 51/60-small, 61/110-tiny. When buying shrimp, find a reliable source for good quality shrimp.
