Thicken That Sauce!
April 30, 2009
Thicken That Sauce!
by: Michael Sheridan
With most sauces and nearly all types of gravy you will need to use a thickening agent at some stage. This may be one of any number of things.
The most commonly used are starches of some kind, because they all have the quality of swelling up in any liquid to which they are introduced. But it’s important to note that they also tend to behave differently.
Arrowroot, for example, has an interesting property. It tends to clarify any liquid into which it is introduced.
This is great for fruit sauces but may not be quite so effective with meat based gravy. It gives it an artificial appearance in my view, although you may quite like it and if you do, use it.
Starch compounds such as arrowroot, corn starch and potato flour need to be mixed with a cold liquid before being added to anything hot. They should be added a little at a time and allowed to cook for a while after each batch.
This needs to be done at the end of the preparation, because the thickening effect doesn’t always last that well. Kept on the heat, liquids thickened by starch tended to thin out again after a time.
Senseo Coffee Maker Magic
April 29, 2009
Senseo Coffee Maker Magic
by: Gary Gresham
The Senseo coffee maker combines a unique brewing method from Philips with convenient Senseo coffee pods from Douwe Egberts. Senseo was one of the first to introduce pod coffee makers a few years ago.
Today, Senseo coffee makers have become one of the most popular pod coffee makers sold. One of the reasons is each individual cup is freshly brewed, so you’re always sure of a pure and smooth taste.
To add a European touch, each cup is topped off with a frothy coffee layer, adding depth to your coffee experience.
Because the machine uses pre-measured coffee pods, the system is hassle-free and guarantees a flavorful, fresh brew each time.
The Senseo coffee maker is easy and simple to clean because all of the parts of the pod coffee maker are detachable and can be conveniently cleaned in a dishwasher.
The pod coffee maker quickly brews one 4-oz. cup in 30 seconds, or 2 cups or one mug in 60 seconds. To make coffee you use Senseo coffee pods from Douwe Egberts containing gourmet coffees, specialty coffees and espresso.
Digital Thermometers
April 29, 2009
Types of digital thermometers & their culinary uses.
Thermocouple:
Of all food thermometers, thermocouple thermometers reach and display the final temperature the fastest - within 2 to 5 seconds. The temperature is indicated on a digital display. A thermocouple measures temperature at the junction of two fine wires located in the tip of the probe. Thermocouples used in scientific laboratories have very thin probes, similar to hypodermic needles, while others may have a thickness of 1/ 16 of an inch. Since thermocouple thermometers respond so rapidly, the temperature can be quickly checked in a number of locations to ensure that the food is thoroughly cooked. This is especially useful for cooking large foods, such as roasts or turkeys, when checking the temperature in more than one place is advised. The thin probe of the thermocouple also enables it to accurately read the temperature of thin foods such as hamburger patties, pork chops, and chicken breasts. Thermocouples are not designed to remain in the food while it’s cooking. They should be used near the end of the estimated cooking time to check for final cooking temperatures. To prevent overcooking, check the temperature before the food is expected to finish cooking. Thermocouples can be calibrated for accuracy.
Finally, A Breath Mint That Does What It’s Supposed To
April 28, 2009
Finally, A Breath Mint That Does What It’s Supposed To
by: Dr. Harold Katz
One weekend you get together with friends for dinner at a delectable restaurant that serves cheese fondue, and you have a martini to cap it off. You want to make sure you have fresh breath, so after dinner you pop in an Altoids or other similar breath mint. Although you may now have a cinnamon-like taste in your mouth, what you’ve really done is made your bad breath problem much worse. Let me explain…
All the “breath mint candies” that you’re used to seeing in the stores (Altoids, Tic-Tacs, Certs, Ice Breakers, etc…) all commit some kind of fatal mistake in the documented science of creating fresh breath. You see, by now the academic halitosis community knows the causes of bad breath…and we also know the exact conditions that create an oral environment in your mouth that is more likely to produce bad breath.
A LITTLE BIT ABOUT SITUATIONAL BAD BREATH AND WHAT TRIGGERS IT
Gyokuro Cheesecake Recipe
April 27, 2009
This Gyokuro cheesecake makes an elegant dessert. Perfect for any occasion, and pretty easy to make. Gyokuro Cheesecake Ingredients 10 chocolate graham crackers 1/4 cup confectioners’ sugar 1/4 cup unsweetened cocoa powder 1/4 cup low-fat margerine, melted 3 pkgs. (8 oz each) cream cheese, softened 3 eggs, lightly beaten. 1 1/4 cups organic sugar 1/4 cup cocoa (unsweetened powder) 3 tablespoons organic flour 3/4 cup non-fat plain yogurt 1/4 cup gyokuro tea 1 teaspoon matcha powder non-stick cooking spray Preparation Break the graham crackers into pieces, place in a food processor and process to crumbs. Combine the graham cracker crumbs with the organic sugar and cocoa and mix well. Add the low-fat margerine and stir with a fork to moisten the crumbs. Spray a 9″ springform pan with nonstick cooking spray. Press the mixture onto the bottom of the springform pan. Bake in a preheated oven at 350 for 10 minutes. Remove from oven and set aside. Adjust the oven temperature to 450 degrees. In a large bowl, beat the cream cheese and eggs together. Add the organic sugar, cocoa powder and organic flour. Beat at medium speed until well blended. Add the non-fat plain yogurt, gyokuro tea and matcha and mix well. Pour into the pan over the baked crust. Bake at 450 for 10 minutes. Reduce the oven temperature to 250 and bake for 50 to 60 minutes. or until the cake is set in the center. Turn off the oven and let the cheesecake remain in the oven for one hour. Remove from the oven and cool. Run a knife around the edge of the cake to release it from the pan. When the cake is completely cool, remove the side of the pan. Cake is best when chilled for at least 6 hours before serving.
Foods To Avoid That Cause Bad Breath
April 26, 2009
Foods To Avoid That Cause Bad Breath
by: Dr. Harold Katz
Did you know that there are specific foods that may lead to bad breath? This is because of volatile sulfur compounds - the culprit in causing bad breath!
For example, if food sits out too long it will spoil. That spoiling action is due to anaerobic bacteria breaking down proteins in that particular food. In milk, the odor of sour milk is caused by relatives of the bugs that create bad breath when they break down proteins in the milk (and basically in all dairy foods). A reaction takes place where ‘the bad breath bugs’ extract sulfur compounds from the amino acids in these proteins. Specifically, the amino acid Cysteine is converted to Hydrogen Sulfide (which has a rotten egg smell) and Methionine becomes Methyl Mercaptan (which smells like a cross between old socks and garlic). The same analogy applies to meat if it sits out too long.
Some Stuff About Cheese
April 25, 2009
Some Stuff About Cheese
by: Jerry Powell
Setting out to find a new cheese to add to your life is a great way to spend a weekend afternoon. There are some great spots in just about every city to explore new tastes. Once you find your new cheese, having it loose its flavor or dry out before you can share it with others is a sad moment. So let’s talk about caring for the cheese.
As a rule, you shouldn’t slice up your hunk of cheese before you are ready to use it. Unpasteurized cheese will begin to loose subtlety and aroma once it is sliced and more area is exposed to the oxygen in the air. So keep them in hunks as long as you can.
Find out from your cheese vendor, or from searching the Internet, what conditions were used to mature your new found cheese. Storing your cheese in the same conditions is often the best way to keep it flavorful. For hard, semi-hard and semi-soft cheeses the normal storing temperature is about 8-13 C (about 46 degrees Fahrenheit) for example. Cheese stored in the refrigerator should be removed about an hour and a half before serving, letting the cheese warm up allows the flavor and aroma to develop.
Pyrex Mixing Bowls ? A Kitchen Favorite
April 24, 2009
Pyrex mixing bowls typically come in sets of 3 with a small, medium and large bowl that sits snuggly inside each other. Pyrex has been around for almost 90 years. Over 75 percent of households in America own at least one piece of Pyrex.
Like so many things we use today, the original idea led to the present glass dishes we know as Pyrex. Besides the pyrex mixing bowls pyrex makes many other glass dishes as well. The pyrex glass is a tough and unique invention.
Thanks to a railroad glass scientist needing to create a lantern that got hot but did not shatter when rain or snow got on it we now have pyres glass. The word Pyrex comes from the Greek Word pyro or fire, and Ex which refers to the type of glass. It does not expand or change shape when heated. This may be why Pyrex glass in the 1960s and ’70s was used in the windows of the Apollo and Gemini spacecraft.
With Pyrex glass you are able to take the dish from the microwave to the oven as well as the freezer. You can mix, cook, serve and store all in the same dish.
Broccoli Rabe with Caramelized Onions and Garlic
April 24, 2009
Broccoli is a major EnergyRich ?, food and strength builder. It is also crammed high with fiber, folic acid, chlorophyll and many other micro-nutrients and phyto-chemicals.Some of the other benefits from broccoli are: it is a blood purifier, helps with cancer prevention, acts as an immune strengthener, consistently promotes healthy intestinal flora and lifts the spirits as well as fights depression.
So if you are looking for a boost, try this high energy recipe!
Broccoli Rabe with Caramelized Onions and Garlic
Preparation time: 10 minutes Cooking time: 20-25 minutes Yields: 3-4 servings
?1 bunch broccoli rabe ?2 teaspoons olive oil ?2 large onions, cut into half moons ?2 cloves garlic, minced ?a healthy pinch of sea salt ?freshly ground black pepper to taste
Wash broccoli rabe well. Remove the thick part of the stems. Roughly chop. In a large frying pan, heat oil. Add onions and saute until they begin to brown, about 15-20 minutes. Add garlic, broccoli rabe and sea salt. Stir-fry for about 4-5 minutes. Add water if necessary. Make sure broccoli remain bright green and slightly crispy.
Variations:
Habaneros Peppers — Spice it up!
April 23, 2009
Habaneros Peppers — Spice it up!
by: Jerry Powell
A friend of mine once told me there is more to the culinary life than chile peppers. He might be right, but he keeps telling me this over my diner table, so go figure.
The habanero chile (Capsicum chinense Jacquin) is the most intensely spicy chile pepper of the Capsicum genus. Unripe habaneros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also seen.
Most habaneros rate 200,000-300,000 Scoville heat units (SHU), with the Guinness Book of Records recognizing the Red Savinas variety, developed by GNS Spices of Southern California, as the ‘World’s Hottest Spice’ at 580,000 SHU. For comparison, a Cayenne pepper is typically 30,000 to 50,000 SHU while police-grade pepper spray rates 5,300,000 SHU. A typical Jalapeno pepper is about 4,500 Scoville units. This means that 4,500 parts of sugar water are required to dilute one part Jalapeno extract until its heat can no longer be felt.
Habaneros are believed to originate in Cuba. Other producers include Belize, the Yucatan peninsula, Costa Rica and some US states including Texas, Idaho and California.
