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Like it spicy? ... Try MUSTARD! Find out more... Posted 25 July, 2002 by PAF-News The Main Mustard Ingredient The main ingredient for any mustard is mustard seeds. There are white, yellow, brown and black seeds which come from the mustard plant. The most commonly found is the creamy yellow type, which is the least pungent. The brown type (or Indian mustard) is stronger in flavour, while the black mustard seed is the most powerful of all. Whole mustard seeds have a pleasant nutty bite to them and can be used to add piquancy to salad dressing and hot sauces. They are especially good when served with fish, chicken and pork and are also delicious added to creamy potato salad, pickles and chutneys. If you are new to using mustard seeds(especially the two hotter varieties) try with discretion to begin with, increasing the amount as you become more familiar with the flavours. Dry mustard can be used as it is in cooking, or it may be mixed to a paste with a little warm water. Once mixed it should be left at least 10 minutes to allow time for the flavours to develop. It is only when the powder is mixed with a liquid that the essential oils are released, giving mustard its pungency and sensation of heat. Types of Mustard The variety of ready-prepared mustards come in a bewildering number of mouth-watering flavours. These can be made from milled mustard flour or from coarsely crushed seed (the proportions of which vary depending on the type). Some are mixed with vinegar, others with grape juice or wine (and sometimes beer), and often contain various spices, herbs and seasonings, such as honey and horseradish. English mustard is made from the yellow seed processed with black seeds, wheat flour and turmeric. German mustard, which is mild and sweet-flavoured, is a mixture of brown and white mustard flour moistened with vinegar and flavoured with various spices. The mild-flavoured American mustard, popular with children, generally uses only yellow mustard seeds with the addition of sugar, vinegar and salt. Dijon mustard is made from milled, husked black seeds, flavoured with wine and spices. The pungent and spicy grainy types of mustard are a mixture of whole, crushed black and yellow seeds with additional flavourings added for individuality. Mustards of all types can be used to great effect, not only as a condiment, but also as a culinary ingredient. They add bite and piquancy to all types of savory dishes from scrambled eggs, sauces and dressings to barbecued food, soups, casseroles and cheesy biscuits. |
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Cast Iron Pans - Do you know all you need to ...? Posted 11 January, 2002 by PAF-News I recently purchased a cast iron pan because I've heard and read there is nothing better than food prepared in a cast iron pan. Apparently Mexican dishes, such as fajitas, sausages, eggs and few other dishes taste so much better compared to had they been cooked in a traditional cookware. Of course, it depends on the individual taste. Because I like facts, I did a little more research to find more about cast iron cookware. Why Cast Iron? There are several reasons that people rave about cast iron cookware. It is not only an ideal heat conductor, but it heats evenly and consistently. In addition - it is inexpensive, and will last a lifetime with the proper care. When seasoned, a cast iron pan will be stick resistent and provide delectable meals every time. Seasoning the Pan When you season cast iron, you are embedding grease in to the pores of the cookware. Without proper seasoning, cast iron will rust after coming in contact with water. To season your cookware, first warm your pan, then rub a thin layer of oil all over the the surface of the pan, inside and out. Lay the pan upside down inside a 350 degree oven. Most cookware manufacturers suggest heating the pan for one hour, while some cooks suggest up to 4-5 hours for just the right amount of seasoning. This way, the oil will turn in to a non-sticky, hard coating. Allow the pan to cool overnight as it will be quite hot. Seasoning should also be repeated after each use. Using Your Cast Iron Pan The most important bit is to preheat your pan to the correct temperature. I read about a very interesting way to check this: - Water droplets should sizzle, then roll and hop around the pan, when dropped on to the heated surface. - If water drops disappear immediately after being dropped, the pan is too hot and will surely burn your food. - If water only bubbles, the pan is not quite hot enough. Caring For Your Cookware Simply wash with hot water and detergent and avoid using hard brushes. Be sure to dry it thoroughly immediately after washing, as cast iron is prone to rust. Seasoning your cookware after each use is a must to retain the quality and life of the pan. Advantages of Cast Iron Very durable. Improves with age. Food has more flavour. Good heat conductor, heats evenly and quickly. Inexpensive. Last a lifetime with minimal or no damage. Disadvantages of Cast Iron Very heavy - so take care when lifting. The bother of repeated seasoning. Not dishwasher safe. Maybe you should give it a try too!!! |
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The right small appliance for you Don't let their name fool you. Small appliances can do a multitude of tasks. Take the tears out of chopping onions with a food processor or mini-chopper, mix bread dough with your food processor, make fresh sauces in the blender - the list could go on forever. How do you shop for small appliances? Price, brand, ease of use, warranty, ease of maintenance? All of these are important for sure. But the number one consideration should be what works best for you. But always buy the most appliance that you can afford, and those that will multi-task are always your best solution. It’s like hiring a maid who does dishes, cleans the sink, mops the floors, shines the wash basin, cleans the toilet, the tub, makes the bed, vacuums the rugs, and oh ya, one who does windows is a bonus. Things to consider when buying small appliances: Determine your cooking needs and wants – both current and future. Is your family growing or growing up and moving out? Are you interested in increasing your culinary endeavors? Are you wishing to simplify and reduce time in the kitchen? Evaluate your kitchen counter space, or space where you can keep these appliances. Where are you going to put all those neat new appliances? Check the height of the appliance compared to the height of your cabinets. Some appliances that mount under the cabinet are available. Decide what color appliance you prefer. What style or look do you want? Modern or retro? Determine the appliance capacity needed. The number of speeds and settings on an appliance usually increases with the size of the machine. Those who have large families or like to entertain may choose to buy larger appliances. Corded or cordless appliances. It's your choice in many cases. Corded models offer constant power; cordless gives you portability but may also need constant recharging depending on the amount of usage. Read the package before you buy to see if the appliance does everything that you want it to. Check you appliance for clean ability; is it easy to clean, or hard? Are there going to be a lot of small parts that could get lost during this process? Start by thinking of the needs of those who will be working in the kitchen, from their physical requirements to the types of food they will be preparing. Will the kids involved, or will it be adults only. Some households will have very tall or very short cooks. Still others will be using many small appliances to assist with preparation. Think about keeping your options flexible, as needs may very well change over time. The kitchen is the most interactive room in the house. People, work surfaces, appliances and tools all working together everyday to produce meals that not only taste good, but will leave memories for your family and friends to cherish for a lifetime. No room in the home is more important than the kitchen, and no tools are more important than the appliances that man it.
Belgian Chocolates Made Easy By Clyde Sloan Nothing in this world has ever stirred the imagination and sent out taste buds salivating nearly as much as the word; “Chocolate”. Deep, dark, rich, warm, decedent, flowing rivers of melted chocolate. Whether we add it to our cereal, to our fresh fruits, bake with it, use it in our pastries, drink it, dip biscotti in it, or make pasta with it, there is nothing that glorifies the taste buds as much as “Belgian Chocolate Candies”. So with that said, let’s make some Belgian Chocolates. Chocolates come in two kinds, molded and dipped. We will explore each and let you try your hand at both. It’s not as hard as one might expect, but, it is a very demanding and very precise art. Let’s begin with some discussion on the chocolate that you’ll want to use. The type of chocolate that you’ll need is called “Couverture”. This is a type of chocolate that can be tempered so that when it set’s it snaps when you break it in half. We will only be working with chocolate that can be tempered in this article. The quality of the ingredients we use in cooking is all important in determining the quality of the end product. What then affects the quality of chocolate? First and foremost it is the proportion of high quality cocoa beans in the blend. The technical term for this type of chocolate that we use to make chocolate bars and candies, cream fillings and icings is “couverture”. The word Couverture comes from the French word couvrir, meaning “to cover” or “to coat.” Couverture is made from cocoa solids, cocoa butter, sugar, vanilla, and lecithin, and is delicious to eat just as is. I hate to be the one to break the news to you, but, there is no such thing as “White Chocolate”. What we call white chocolate is not really chocolate at all. It is made from cocoa butter which lacks the components that give cocoa its color and taste. It contains no other elements of the cocoa bean and for this reason legally must be called “White confectionary coating.” Now, as William Shakespeare would say, “Let’s to Chocolate……..” We’ll start with molded chocolates first. There are a few things that you will need before you start. A good digital thermometer is a must. I have one made by Taylor. It’s very accurate and cost about $10.00 at any restaurant supply store and for just a few dollars more, you can get the one that also has centigrade too. That’s a plus if you use foreign recipes. A double boiler or two different size pot’s you can use as one. Chocolate molds. Buy polycarbonate molds and keep them wrapped in a clear plastic wrap to protect them. They will cost around twenty to twenty-five dollars each, but with proper care will last a lifetime. Do not wash in the dishwasher in soapy water. Clean out the cavity’s with a lint-free cloth or cotton balls to keep them clean and polished. Any scratches will show up on your finished chocolates. Also a metal spatula wide enough to reach across your mold. Keep sheets of parchment paper on hand to wipe off your spatula so that you can save the excess chocolate. At $6.00+ a pound, you don’t want to discard the chocolate. Put the parchment sheets in the refrigerator for about 10 minutes or until the chocolate is set-up. Then just peel it off and remelt and reuse the chocolate. You’ll need about 1½ lb of chocolate to be tempered, and a ladle to dip the chocolate and fill the cavities with. I prefer Cacao Barry Chocolate. It is made in France, has a good flavor, works well and is not to costly compared to some others. Now temper your chocolate. To do this, you’ll need a marble slab about 14”x14” or so. Chop your chocolate into smaller bits so that it will melt faster. When all the chocolate is chopped, add it to the top part of your double boiler. Heat the water in the lower section until it melts. Chocolate melts at about 86F, so it won’t take to long. The couverture is heated to a maximum 104F and stirred gently as it melts. Be sure to get all the chocolate bits melted and smooth. Now pour 2/3 of the chocolate on to your marble and spread it with your metal spatula and palette knife until the chocolate begins to set. Now add it back the rest of your warm chocolate and mix well together. The idea working temperature is between 86F and 91F for dark chocolate and between 86F and 89F for milk chocolate. Now get your chocolate mold and ladle in hand. Think of a chocolate mold as a ice cube tray for this illustration. Ladle the melted chocolate into the empty cavities of the mold and over fill. With one end on the counter, pick up the other end, rapidly rock the corners back and forth to let the air bubbles escape. Set the mold down turn it around and repeat with the other end so all the trapped air has escaped. Turn your mold up-side down over your pan of melted chocolate and let it “rain” out of the mold. I also use a rubber spatula to tap on the mold with so all the excess chocolate rains out. With your metal spatula, clear off the excess chocolate from the top of the mold. You should now have a thin coating of chocolate left on the inside the mold cavities. Set the mold in the refrigerator to set up. Now you will make a ganache, (filling) for the shells. This is typically made from chocolate, boiled heavy cream and a flavoring of your choice, i.e. as raspberry puree. Extreme care should be taken anytime you introduce chocolate to any liquid. You want to pour the hot cream in and stir at the same time so that the couverture melts without seizing. (Seizing is when the chocolate turns lumpy and grainy and most of the time must be discarded.) Work quickly when your adding these two ingredients together. You want the ganache be thick yet pliable. Slightly thicker that honey should work. The ganache should be room temperature so as not to melt the shells. Now fill each cavity in the mold. For this step you can use a pastry bag and pipe it in, or use plastic squeeze bottles. Fill each cavity up to 1/16” from the top. Place mold back into the refrigerator to set. Remove mold, and ladle tempered chocolate back over all the cavities, scrape off with your metal spatula, and place back in refrigerator for about 20 minutes until set good. Remove again. Keeping close to your work surface, turn the mold up-side down, and give a slight twist and your chocolates will drop right out. Don’t handle with your hands as your body temperature will start to melt the chocolates. Use a palette knife for this task. Your chocolates are now ready to serve and enjoy. When making dipped chocolates, we tend to work in reverse. The first thing to make is the ganache. You'll want this ganache to be slightly thicker that the one we made for the molded chocolates. You will also nee to make a frame either out of wood or stainless steel. It should be at least 1/2" high and the corners should all be secured so that they will not come apart or let any melted chocolate seep through. To make the ganache thicker, add more couverture to it, to make it thinner, add more boiling cream. Cream and couverture is the simplest of ganaches to make, but it has the greatest amounts of variations. You can add a multitude of flavors to it , such as Amaretto, mint, rum, fruit purees, tea, coffee flavor, hazelnut and so forth. To keep it simple, let’s make some "Ganache Triangles." You'll need: 10 oz of milk chocolate couverture, 3 1/2 fl oz cream, 1 teaspoon glucose syrup. You will also need parchment paper, a 3 1/2" x 8" frame, tempered milk chocolate couverture for dipping, tempered dark chocolate couverture for decoration. Melt the chopped couverture in a pot over boiling water. Bring cream to a boil with the glucose syrup and stir into the couverture. Place a hand blender into the hot cream, switch on, and blend thoroughly . When fully blended, pour it in your frame that is setting on a sheet pan lined with a sheet of parchment paper. Since the couverture is still in a somewhat liquid state, it will smooth itself out as it sets up. You can also help smooth it along by using an angled palette knife. Let the ganache set for several hours to cool and set. When it has set-up, carefully remove the frame. Cut the ganache on the 8" length in three strips and then diagonally to make the triangles. Now take your dipping fork, immerse each piece into your tempered milk chocolate couverture and scrape the bottom of the dipping fork to remove all excess . Place on a sheet pan lined with parchment paper. To decorate, spoon dark tempered couverture into a paper pastry bag and pipe fine lines of dark chocolate close together over the triangles. If piping is not your bag yet, try setting your dipping fork down |
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