Escoffier- French Master Chef or The Father of Fast Food?
July 30, 2008
Escoffier was a French chef and restauranteur who was not only responsible for many of the recipes, still in use today in kitchens - but also the disciplines undertaken in a modern professional kitchen.
His modern guide to cooking which is the ?Guide Culinaire? is owned by almost every professional chef ? and most regard it as a vital reference.
As Gordon Ramsay has said of the Guide Culinaire ” I will always refer back to an authority like Escoffier” Escoffier inspired even Gordon Ramsay.
Escoffier says in the introduction of the Guide Culinaire - that his focus was upon delivering Fast Food to a new generation.
Times were changing. The introduction of steam had allowed a travelling generation, that wanted then to do everything at speed! ? Including eat, without spending hours as was the custom of the day.
Escoffier says: Palatial hotels were built, sumptuous restaurants were opened. Modern society contracted the habit of partaking of light suppers in these places, after the theatres of the Metropolis had closed; and the well-to-do began to flock to them on Sundays, in order to give- their servants the required weekly rest.”
He concludes of the need for fast service and the huge changes he brought about to cater for the new generation “Circumstances ordained that I should be one of the movers in this revolution, and that I should manage the kitchens of two establishments which have done most to bring it about.” It was not just recipes that changed - but the organization of restaurants too.
So Escoffier became a father of fast food for his generationreplacing long drawn out dining with rapid meals, and procedures. And he documented these in the Guide Culinaire. He said:
For it was…. with the view of meeting the many and persistent demands for such a record that the present volume was written”
The guide is now available free in downloadable form and is a fascinating insight not just into cookery methods, but also into history.
The Ideal Barbecue in Three Easy Steps
July 29, 2008
There are three easy to follow steps which will help you achieve a fantastic barbecue.
Barbecue, to a traditionalist, signifies slow cooking. This usually includes employing a smoker, or possibly a grill with a tight fitting lid and large surfaces so it’s possible to distance the food from the heat. You might push around briquettes to achieve this or light a fire on just one side. This produces a section of low heat (the one without any fire or briquettes) that lets you implement the first step: infusing.
With infusing, your objective is to get all of the flavorful ingredients into the meat before the surface layer is cooked sufficiently to seal the inside. Sauces, rubs, fat and the meat’s juices intermingle with the heat and smoke to create a symphony of effects within the meat. Surface fat melts away and the particles become part of the external layer. The marbled fat in the interior also liquefies and does much the same thing.
Once everything is melting and getting hot, the conditions are right for the spread of flavor compounds throughout the meat. If you’re preparing a fine steak, everything except the very center of the meat will be a recipient of what was once on the surface. If you’re cooking chicken, anything on the outside of the meat just beneath the skin makes its way inwards. A thin layer of fat on a pork chop will spread into the middle.
The second step is a time consuming one during which the actual cooking occurs. As the interior temperature of the meat climbs towards 200F (93C), proteins break down and become amino acids. Sugars convert into particles that add a sweet taste. Salt is ionized and enzymes increase their activity. The final effect of this fired up chemical process is to transform raw meat into a delectable entree.
Throughout this stage, smoke from any wood which has been added lends flavor to the finished product. The meat seals itself and internal juices are preserved, heated up and altered. This is the phase where the meat needs to pass most of its cooking time and is accomplished by using a lower temperature than you’d cook with indoors.
After the interior temperature of the meat gets to 200F (93C), which it’s possible to discover with a quality meat thermometer, it’s set to be taken off the smoker or grill. Next comes the third step.
Your meat is not yet entirely finished cooking. While it cools down, there is still sufficient internal heat to keep altering the structure of the meat slightly. Throughout this stage, meat can become even more tender, creating a most satisfying meal.
Once the temperature has decreased to less than 165F (74C), it’s time to dish it up. Cut off a small piece and check the color. Beef should be a dark red, and chicken should have become white and any juices should now be clear. Pork should be a grayish white. The flavor should be delicate and the texture easy to chew.
And there you have it. The ideal barbecue.
Frugal Cooking - a Bargain You Can Live With
July 29, 2008
Frugal cooking is very important now because it’s costing more and more to just exist in these days of the rising cost of living. It’s getting to be a real problem, especially for those on a fixed income or public assistance.
One way to help keep food costs down is to buy in bulk. I’m talking about canned goods and packaged foods that have a long shelf life. You don’t want to buy things like fruits and vegetables in bulk because they will likely spoil before you get a chance to use them all. You can also buy foods in bulk that freeze well, such as meats and poultry. Also, watch for bags of frozen vegetables to go on sale. These will keep for quite a while in a good freezer, especially if they are “double” bagged inside another zip-lock bag.
Packaged foods contain all sorts of ingredients that we don’t need in our bodies, such as excessive salt and who knows what else. Making your own “quick” casserole from leftovers can be just as fast and a lot more nutritious than some of the stuff you find on the grocery store shelves.
You don’t always have to buy the top brands of canned or packaged foods. Generic or “store” brand foods are less expensive and, when used in casseroles or mixed with other foods, taste just the same as the more expensive foods. Sometimes, they even taste better.
I normally go to discount stores to buy canned and packaged goods. The quality is the same but slight dents in the cans will lower the cost, sometimes considerably. The only difference is the name on the can and the color of the label. Why pay full price for something that is just as good elsewhere? You can also buy flour, baking powder, baking soda and sugar at discount stores cheaper than at regular grocery stores. Do watch the expiration dates on these items. Baking powder that is too old won’t work as it should and you’ll be wasting your money.
When you go to the grocery store without a shopping list, you’re leaving yourself open to buying things that you think you want instead of things that you really need. There’s a reason that the stores put certain items on shelves that are at eye level. They want you to buy the more expensive foods rather than the cheaper foods.
Create a shopping list from “on sale” items from your local newspaper and flyers. If you plan your meals around the items that are on sale and in season, you’ll save more money. Planning meals is always a good idea whether you’re on a budget or not.
Go to the “Dollar” stores in your area to buy spices such as oregano, thyme, Italian seasoning and basil. You can buy more than one jar if you want to. The spices will keep just fine as long as you don’t open them.
Join a “membership” store such as Costco. You may think that the membership fee isn’t worth it, but trust me…I’ve saved a LOT of money there. You don’t always find exactly everything you want but you can get great deals on cases of canned goods, paper products and pet foods. Even though Fido has to eat, he doesn’t have to have “Pet Store” food! You can also get great buys on meats and poultry at membership stores. They bulk package so you’ll have to divide them into appropriate meal-sized portions before freezing.
Are you stuck with leftovers that sit in your refrigerator for weeks until you throw them out? Why not freeze them? Buy several boxes of different sized freezer bags and throw your leftovers in them for those days you can’t think of anything else to have for dinner. Bags don’t have to brand name either. The less expensive bags will do just as well. Just wash them out when you’re done with them and save them for another day.
Home Improvement and Cooking in the Kitchen
July 29, 2008
Adding in the right kitchen sink is going to make a great new look for your kitchen. You are going to be able to find different sizes and even colors to bring new life to your kitchen.
Your kitchen sink is going to be used a lot. You will need to find one that is going to fit your style and your budget at the same time. There are so many different sizes, shapes, and even styles to use in your area. The price of these sinks is going to be different as well. You will find that this is going to be a very important decision that you will have to make. You want to find the perfect one that you are going to appreciate for a long time to come.
Using Single or Double Bowl Sinks
Most of the sinks on the market are termed to be single or double basin ones. There are even triple basin sinks that you can special order for your kitchen if you would like. The different size that is out there can be different in width or depth as well. You will want to think about your kitchen sink and how you are going to use it.
The way that your kitchen is set up and how big it is will make the difference when you are choosing your sink. Single sinks are going to be better for the smaller sized kitchens. A small kitchen can seem to be too overwhelming with a large bowl sink in it. Having a double sink will be a great benefit to most. This is going to be great for washing dishes and making meals.
Different Materials Used for Kitchen Sinks
Stainless steel sinks are a new and fresh look for any kitchen. They are light in weight and very easy to install in your kitchen. They are also very easy to maintain. This is going to be a quality item and one that will last your kitchen a very long time. You want to choose one that has a better quality of steel so that it is heavier and will last a longer time.
Porcelain is also a great choice for your kitchen sink. You will find that this is going to look great in any type of style or design. You will see that there are many choices in colors and you are going to find the one that fits with your counters and cabinets.
Solid surface sinks are going to be used more with custom countertops. They will composite materials used in more expensive kitchen remodeling projects. There are solid surfaces that will help keep your kitchen looking good as new. You will find that you will find a sink that resists stains and scratches. They are also going to be very easy to clean and maintain.
Enamel will be less costly for your sink option. You will find the right style and color that will enhance your kitchen. The enamel however can chip and be scratched easily. You should never use any abrasive cleaners on your sink.
You need to think about the number of holes you are going to have in your sink. Think about the type of faucet and sink dispensers you will want to have in your sink area. Think about these things carefully so that you get the best choice.
You might want to consider the faucets that you want before you select a sink. You should pick a sink that will have the right material and the right style that will make your kitchen look incredible.
Thinking about the type of faucets when you are trying to find the right sink is something that you really need to do. Consider the size of the sink when you are picking the right type of faucet. You want to make sure that your faucet is going to move up to 180 degrees if you have a double sink. This will make it easier for you to reach both sides of the sink.
Easy Cake Decorating Ideas
June 13, 2008
You might find it interesting to know that the first cakes baked in the US were actually just small loaves of sweet bread. Just imagine how far we have come. This would be good news for the home bakers, with the huge collection of recipes to choose from. Virtually anyone can bake wonderful cakes. The right thing to do if you are keen is to invest in a good set of cake making tools.
Every cake worth merit starts with a smooth icing; cakes need to cool completely before they are iced and decorated. You can prevent crumbs from damaging your dicing layer by starting with a thin base of frosting. Leave them to cool off in the refrigerator for 20 minutes before you do anything else. The icing will be set and all crumbs will not surface to the crucial layers where your decorations will be. Without having to worry about crumbs, you can start having a great time decorating your cake.
You can apply the next layer using an icing spatula to make the job so much easier. Start at the sides by smoothing the icing nicely using the icing spatula. Dip the spatial in cold water before you use them, it makes the job easier. To smooth the top, dip the spatula in cold water and holding it horizontally over the top of the cake. Start at the farthest point and drag the spatula towards you.
Avoiding the Complicated
Learning to smooth the icing is the hardest part in cake decorating. Practice will make you a pro in not time. Does not be bashful about showing off your work once you get to right, it is a milestone in your cake decorating adventure.
One good alternative to icing tops are sugar coated powders that are dusted across the surface of the cake. Use a stencil for a more elaborate experience or you can use powdered sugar for a dusted look. One good addition is to see edible cake decorations. The use of sprinkles, candy, nuts, and coconut pressed into the icing before it sets, will make your cake stand out.
The use of cardboard combs can make your icing looks textured. You can make a piping by using a pastry bag and a metal tip held together with a coupler. This is the fun part-you may create flowers, shells, cones, in fact anything you can think of! Fill your bag with one cup of icing and start decorating your cake. Use your other hand to guide the tip. Take the opportunity to learn the right piping technique.
Fondant is used in complex cake decors, and it is actually a smooth white paste. Fondant is kneaded and rolled to cover cakes with a sleek smooth layer of icing. It is also used to make designs that are 3-D; although it is less tasty than butter cream, the cake will look sleek and elegant.
