There are a lot unnecessary kitchen tools out there in the retail world and most of them you don't need. This new kitchen gadgets section will focus on kitchen must-haves and useful tools you may not know about.
Which leads me to my first gadget, the pie tin. You may think I'm joking, but the pie tin may be the most inexpensive and useful tool in your kitchen. What can you use it for?
Roasting:
Before you make your next dinner grab a pie tin, some cloves of garlic, drizzle some olive oil over it and add a pinch of salt. Turn your oven to 275º F. and throw it in. An hour later the place smells great and you've got some fresh roasted garlic. Now what? Grab a stick of butter, soften it, mix roasted garlic in with it, add some fresh minced parsley, and salt to taste. Now you've got herbed garlic butter. Grab a loaf of bread. Cut lengthwise. Spread. Broil. Chomp. Smile. Refridgerate the rest of it and you're good to go for next time. Wasn't that easy? All you needed was a pie tin.
Toasting:
Toasted nuts are a great thing to add to any salad or entree and it is so easy. Grab a pie tin and a handfull of nuts. Preheat oven to 325º F. Put nuts in oven and check every 10 minutes. Depending on the nut it should take 20-30 minutes but don't count on that number. It doesn't take much to overdo them. When they are ready they should have just a little more color and still be soft when hot. Don't worry, while they cool they will get nice and crunchy. If you smell them without checking them, they've been in for too long. If you are forgetful (or a little careless, like me) simply preheat the oven a little lower (275º F.-300º F.)
Miscellaneous:
Another good use for pie tins is storage. If I am cutting up a bunch of vegetables I will grab a pie tin so my counter stays clean and clutter free. After you cook your meal you can keep your food hot by covering it with a pie tin. I do that to keep eggs warm. Nobody wants to eat cold eggs.
Pie tins might not be the most glamorous kitchen gadget in the world but I hope I have opened your eyes of how useful it can be. I guess if all else fails you can always use it to bake a pie.
Now get in the kitchen and make something great!
Monday, April 20, 2009
Tuesday, April 14, 2009
Stock Options
Having homemade stock in your kitchen is handy if you do quite a bit of cooking. It is also a great way to utilize perfectly good food which you may otherwise end up throwing away. Stock can be used for making soups, sauces, cooking grains like rice, and is used as a braising liquid. Use it anywhere broth is called for. Homemade stock always tastes better than store bought and best of all it has no salt so it is healthy to cook with.
One of the main ingredients in stock is the bones of an animal. Bones contain wonderful flavor and provide body to a stock. Bones are easier to come by than you think. You may not fabricate your own chickens or turkeys on a regular basis but if you do buy already roasted chickens (or turkeys) this recipe will be perfect for you.
First things first. Save all the bones that you can. You may think it is gross but you will change your mind after you try the following recipe.
Chicken Stock:
Bones of one chicken = about 1 lb. (Cut into small pieces with kitchen scissors.)
1 med. carrot - 1/2 inch pieces
1 med. celery stalk - 1/2 inch pieces
1/2 med. onion - 1/2 inch pieces
Note: You want the same amount of carrot and celery as you do onion. Adjust quantity accordingly.
Aromatics:
5 or so peppercorns
1 bay leaf
1 sprig of fresh thyme (or 1 tbsp. dry thyme)
5 or so parsley stems (if you have them)
Note: You don't have to go out of your way for aromatics. I almost never have parsley stems so I usually omit them.
- Put the bones in a medium (2 qt.) sauce pot and add vegetables and aromatics.
- Fill to the top with cold water.
- BTAB-RTAS. Don't know what this means, learn here.
- Simmer uncovered for 3 to 4 hours checking occasionally to see that it is not simmering too hard. The bubbles should be small and there should be very little movement. If there is, slightly adjust the heat accordingly. The last thing you want is to simmer away all of your water because you had the heat too high.
- After the 3 to 4 hours has passed strain your stock and cool before you store it.
- Discard bones and vegetable matter.
Homemade stock keeps for 1 week however if it smells rancid or off in any way, discard. Remember, there are no preservatives so it is not going to last as long.
Stock is a staple in every professional kitchen. Now it can be in your home as well. Enjoy! This one is for you Shanna.
Standard Ratio by weight for White Stock:
100% Water
50% Bones (Chicken, Turkey, Veal)
10% Vegetables
Vegetables:
50% Onion
25% Carrot
25% Celery
One of the main ingredients in stock is the bones of an animal. Bones contain wonderful flavor and provide body to a stock. Bones are easier to come by than you think. You may not fabricate your own chickens or turkeys on a regular basis but if you do buy already roasted chickens (or turkeys) this recipe will be perfect for you.
First things first. Save all the bones that you can. You may think it is gross but you will change your mind after you try the following recipe.
Chicken Stock:
Bones of one chicken = about 1 lb. (Cut into small pieces with kitchen scissors.)
1 med. carrot - 1/2 inch pieces
1 med. celery stalk - 1/2 inch pieces
1/2 med. onion - 1/2 inch pieces
Note: You want the same amount of carrot and celery as you do onion. Adjust quantity accordingly.
Aromatics:
5 or so peppercorns
1 bay leaf
1 sprig of fresh thyme (or 1 tbsp. dry thyme)
5 or so parsley stems (if you have them)
Note: You don't have to go out of your way for aromatics. I almost never have parsley stems so I usually omit them.
- Put the bones in a medium (2 qt.) sauce pot and add vegetables and aromatics.
- Fill to the top with cold water.
- BTAB-RTAS. Don't know what this means, learn here.
- Simmer uncovered for 3 to 4 hours checking occasionally to see that it is not simmering too hard. The bubbles should be small and there should be very little movement. If there is, slightly adjust the heat accordingly. The last thing you want is to simmer away all of your water because you had the heat too high.
- After the 3 to 4 hours has passed strain your stock and cool before you store it.
- Discard bones and vegetable matter.
Homemade stock keeps for 1 week however if it smells rancid or off in any way, discard. Remember, there are no preservatives so it is not going to last as long.
Stock is a staple in every professional kitchen. Now it can be in your home as well. Enjoy! This one is for you Shanna.
Standard Ratio by weight for White Stock:
100% Water
50% Bones (Chicken, Turkey, Veal)
10% Vegetables
Vegetables:
50% Onion
25% Carrot
25% Celery
Tuesday, September 16, 2008
Stick With It
Ever had food that sticks to your pan while you're cooking? Not everyone has a nonstick pan and to be quite honest, not all nonstick pans are that great. The truth is, Teflon will eventually flake off and become part of your dinner. Actually if you have a Teflon pan that has just one scratch in it then it will not work properly for you. Unfortunately it's not that hard to scratch a Teflon pan.
Here's what you should know. Teflon pans are only used in the industry for one thing and one thing alone and that is egg cookery. In a kitchen there is two items that a chef will literally chop your hand off if you are caught using; the chefs personal knife and his Teflon egg pan. Unless you like your eggs over easy you don't even really need one.
Now if you don't have a Teflon pan, chances are that you have a problem with your food sticking to your pan. It's an easy fix. Your pan is not hot enough and you don't have enough fat in your pan. Take your pan and put it over med-high heat for 30 seconds. That will get it nice and hot. Then add just enough oil to coat the pan with a thin layer. The oil acts as a barrier between the food and the pan so make sure you have enough. Once you add your oil watch it carefully. You want to add your (meat, vegetables, whatever...) right after it begins to smoke a little. When you put your item in it should sizzle. If your oil is not hot enough your item will just soak it up making the fat content of your dish go way up. Once you put your item in give the pan a good shake to make sure it is not sticking. Do the same when you flip it. This should solve your sticking food problem.
This method applies to whole meat and fish items, cut up meat, and vegetables.
Want to give this method a try? Here is a crepe recipe that will wake your pan right up (Stainless or Teflon.)
Classic Crepes
Serves 2
Bread Flour - 1/4 cup
Cake Flour - 1/4 cup (sub bread flour if you do not have cake flour)
Sugar - 1 tbsp.
Salt - Pinch
Eggs - 2 each
Milk - 1 cup
Oil - 3 tbsp.
Sift and mix dry ingredients together. Whisk eggs, milk, and oil together. Pour wet ingredients into dry. Mix until there are no lumps. Put in refrigerator for 10 minutes. (This will give it a better consistency)
Cooking
In a separate pan melt some butter and set aside. Heat skillet on med-high until hot. When hot, add enough butter to coat pan. Pour off the rest into the pan your butter is in. Using a ladle quickly pour some batter into the hot pan and move the batter around until it coats the whole pan. Add more batter to fill in spots as necessary. With a spatula begin scraping off edges. When crepe is brown on the bottom use spatula to flip crepe. Be aware, the other side will cook much quicker. Finish other side and set aside on a warm plate or warming oven. Add more butter to pan and repeat process until all the batter is cooked. Fill with fruit preserve, syrup, or sprinkle with powdered sugar and enjoy.
Here's what you should know. Teflon pans are only used in the industry for one thing and one thing alone and that is egg cookery. In a kitchen there is two items that a chef will literally chop your hand off if you are caught using; the chefs personal knife and his Teflon egg pan. Unless you like your eggs over easy you don't even really need one.
Now if you don't have a Teflon pan, chances are that you have a problem with your food sticking to your pan. It's an easy fix. Your pan is not hot enough and you don't have enough fat in your pan. Take your pan and put it over med-high heat for 30 seconds. That will get it nice and hot. Then add just enough oil to coat the pan with a thin layer. The oil acts as a barrier between the food and the pan so make sure you have enough. Once you add your oil watch it carefully. You want to add your (meat, vegetables, whatever...) right after it begins to smoke a little. When you put your item in it should sizzle. If your oil is not hot enough your item will just soak it up making the fat content of your dish go way up. Once you put your item in give the pan a good shake to make sure it is not sticking. Do the same when you flip it. This should solve your sticking food problem.
This method applies to whole meat and fish items, cut up meat, and vegetables.
Want to give this method a try? Here is a crepe recipe that will wake your pan right up (Stainless or Teflon.)
Classic Crepes
Serves 2
Bread Flour - 1/4 cup
Cake Flour - 1/4 cup (sub bread flour if you do not have cake flour)
Sugar - 1 tbsp.
Salt - Pinch
Eggs - 2 each
Milk - 1 cup
Oil - 3 tbsp.
Sift and mix dry ingredients together. Whisk eggs, milk, and oil together. Pour wet ingredients into dry. Mix until there are no lumps. Put in refrigerator for 10 minutes. (This will give it a better consistency)
Cooking
In a separate pan melt some butter and set aside. Heat skillet on med-high until hot. When hot, add enough butter to coat pan. Pour off the rest into the pan your butter is in. Using a ladle quickly pour some batter into the hot pan and move the batter around until it coats the whole pan. Add more batter to fill in spots as necessary. With a spatula begin scraping off edges. When crepe is brown on the bottom use spatula to flip crepe. Be aware, the other side will cook much quicker. Finish other side and set aside on a warm plate or warming oven. Add more butter to pan and repeat process until all the batter is cooked. Fill with fruit preserve, syrup, or sprinkle with powdered sugar and enjoy.
Sunday, September 14, 2008
BTAB-RTAS
One of the easiest things in the world to do is to boil water, right? Chances are most average home cooks do not do this correctly. Actually, there's a 99% chance that YOU don't even do this correctly.
Here's the deal with boiling. Most things that get boiled only need to be brought up to a boil, then they need to be turned down to a simmer. A textbook rolling boil is considered 212º F. A simmer is between 185º F. and 205º F. What does it matter? The rolling part matters. If you have potatoes that you are boiling at 212º F the rolling water is going to break apart your precious potato and ruin the texture of it not to mention overcook the holy crap out of it. Simmering is the perfect way to cook your potatoes fast without breaking up the texture. You bring them up to the highest temperature the water can get without evaporating and then you turn it down to where it is bubbling ever so gently. You still have to check it but you won't have to worry about ruining texture.
Another important thing to consider is the size and shape of your item. Take your lovely potato from before. If you peel them and boil them whole it is going to take a long time to cook them and it might throw off the timing of your dinner. Consider quartering your potatoes (whether your recipe says to or not.) They will cook faster and more even. In whatever you cook it is important to try to get it all the same size so that it finishes cooking all at the same time. Ever had undercooked potato? Butter doesn't really mask that raw crunch, does it?
Salt plays a major factor in boiling. Do you salt your water? You should. If there is any salt content in your food your cooking water will try to equalize your salt content and remove it into the water during the cooking process making your food taste bland. If you are going to put salt into your dish at the end you can reduce the amount you use in the end by adding it to the water first. Even a small amount of salt will bring out the natural flavors of whatever you are cooking. If it tastes like salt, then you are adding too much.
Finally, when you do bring something to a boil do not drop it into the boiling water from the refrigerator. Put your trimmed items (Ex: Potatoes) into cold water and let them come up to temperature. They will cook more evenly and give you a better product in the end.
Try this recipe at home with your next meat dish.
Doug's Garlic Mash
Serves 4
4 Potatoes, washed and peeled
4 cloves garlic, peeled, left whole
1 strips bacon, cooked and cut small, (save fat)
1 tbsp butter
Salt and Pepper to taste
Procedures:
1. Cook cut up bacon strips, save rendered fat.
2. Wash, peel, quarter, potatoes. Put in pot of salted water to boil along with whole garlic cloves.
3. Bring to a boil, reduce to a simmer (BTAB-RTAS) Cook for 15-20 minutes or until potatoes are done.
4. Strain. ***Mash or mix potatoes and garlic. While hot, mix in butter and reserved bacon fat. Add bacon bits. Thin with milk (or cream) to desired texture. Salt and pepper to taste.
***You can also use a ricer or a food mill for a fluffier texture.
Bon Appetit!
Doug
PS: Want to brown your mashed potatoes in the broiler before you serve them. Add an egg yolk to your finished product before and they will brown more beautifully and evenly. Don't worry! It won't kill you and it will look and taste so much better.
Here's the deal with boiling. Most things that get boiled only need to be brought up to a boil, then they need to be turned down to a simmer. A textbook rolling boil is considered 212º F. A simmer is between 185º F. and 205º F. What does it matter? The rolling part matters. If you have potatoes that you are boiling at 212º F the rolling water is going to break apart your precious potato and ruin the texture of it not to mention overcook the holy crap out of it. Simmering is the perfect way to cook your potatoes fast without breaking up the texture. You bring them up to the highest temperature the water can get without evaporating and then you turn it down to where it is bubbling ever so gently. You still have to check it but you won't have to worry about ruining texture.
Another important thing to consider is the size and shape of your item. Take your lovely potato from before. If you peel them and boil them whole it is going to take a long time to cook them and it might throw off the timing of your dinner. Consider quartering your potatoes (whether your recipe says to or not.) They will cook faster and more even. In whatever you cook it is important to try to get it all the same size so that it finishes cooking all at the same time. Ever had undercooked potato? Butter doesn't really mask that raw crunch, does it?
Salt plays a major factor in boiling. Do you salt your water? You should. If there is any salt content in your food your cooking water will try to equalize your salt content and remove it into the water during the cooking process making your food taste bland. If you are going to put salt into your dish at the end you can reduce the amount you use in the end by adding it to the water first. Even a small amount of salt will bring out the natural flavors of whatever you are cooking. If it tastes like salt, then you are adding too much.
Finally, when you do bring something to a boil do not drop it into the boiling water from the refrigerator. Put your trimmed items (Ex: Potatoes) into cold water and let them come up to temperature. They will cook more evenly and give you a better product in the end.
Try this recipe at home with your next meat dish.
Doug's Garlic Mash
Serves 4
4 Potatoes, washed and peeled
4 cloves garlic, peeled, left whole
1 strips bacon, cooked and cut small, (save fat)
1 tbsp butter
Salt and Pepper to taste
Procedures:
1. Cook cut up bacon strips, save rendered fat.
2. Wash, peel, quarter, potatoes. Put in pot of salted water to boil along with whole garlic cloves.
3. Bring to a boil, reduce to a simmer (BTAB-RTAS) Cook for 15-20 minutes or until potatoes are done.
4. Strain. ***Mash or mix potatoes and garlic. While hot, mix in butter and reserved bacon fat. Add bacon bits. Thin with milk (or cream) to desired texture. Salt and pepper to taste.
***You can also use a ricer or a food mill for a fluffier texture.
Bon Appetit!
Doug
PS: Want to brown your mashed potatoes in the broiler before you serve them. Add an egg yolk to your finished product before and they will brown more beautifully and evenly. Don't worry! It won't kill you and it will look and taste so much better.
Welcome!
If there is one thing my instructors have taught me at Western Culinary Institute it is that I will be a student of the kitchen for the rest of my life. I will never stop learning about food. A chicken can be cooked a million different ways depending on where you are. (At my home chicken wings are being fried Buffalo style for all football games) This blog is an exciting way for me to share cool recipes, cooking methods, and quick tips to you guys. I am excited to share what I've learned at school and in the industry. Please feel free to ask me food related questions or ask me for a great recipe. It will give me the opportunity to learn more in the process. Welcome and happy cooking!
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