Kitchen Duct Tape

Kitchen Tip: Tempering Dipping Chocolate

2007-10-10T13:19:00.000-07:00

Many different types of chocolate are available in the baking world, and all are good for particular uses. When dealing with quality dipping chocolate there are many choices as far as flavor and set of chocolate, but once decided the need for properly tempering chocolate before dipping centers is universal.

Solid chocolate must be melted down and then cooled to proper dipping temperatures, around 85 degrees Fahrenheit. Chocolate that is dipped with when too hot will tend to puddle and blossom – the process of getting little white spots all over as the cocoa butter rises to the surface, as well centers will tend to melt into the chocolate and contaminate it for further dipping. Chocolate that is too cold will make a thick gloopy layer over the centers and have a matte or blossomed surface.

Several methods come out on top for melting down chocolate for dipping. The most commonly used method is that of a double boiler, where a large glass or metal bowl is put over a pan of boiling water and the steam used to heat the bowl and melt the chocolate. This works fairly well, though is rife with dangers as even the slightest bit of steam getting into the chocolate can cause blossoming and degradation of chocolate quality. To fight this tendency many chocolatiers add shortening, butter or wax to their chocolate to stabilize the crystalline structure. I don’t suggest that you do this for dipping chocolates, for a frosting perhaps, but never your chocolates!

Some brave souls will also try to use the microwave as a tempering agent. This is doable but to be done right must be a very slow process. Too much heat at the wrong spot or time and small burnt or over dry patches will appear and the entire container of chocolate will be ruined. Slow and steady wins the race here.

My personal favorite when it comes to melting, however, is heat resistant glass and a warm oven. The oven only needs to be between 170-200 degrees Fahrenheit, which is about as low as most ovens go. In this method a wooden spoon can be left in the bowl and stirred occasionally as the chocolate melts. The benefit of this method is keeping water well away from the final product, which leads to greater chocolate success.

Regardless of melting method once your chocolate is melted smooth it will be about 110 degrees Fahrenheit, much to hot to dip with. The chocolate should be allowed time to cool, stirring frequently to keep the cooler chocolate on the top melding with the warmer chocolate below. A dairy or low reading electric thermometer can be used to determine when the chocolate mixture has reached 85 degrees. An older method to determine this is to place a tiny dab of chocolate on your upper lip where the curves of the lip come together. The chocolate should feel COOL to the touch. After dipping your first center let it sit for two to three minutes. If a thick chocolate foot forms around the base of the center, the chocolate is still too hot and further dipping should be avoided until it cools.

If chocolate hardens or thickens too much as it cools then return to the oven and retemper. If there are too many contaminants from centers that have been dipped the chocolate will not return to a smooth state. At this point add blanched nuts to the chocolate and make peanut clusters! Raisins, craisins or other dried fruit can also be added to make chocolate fruit clusters.

Then there's spoon a plenty for taste testing!

~J

Kitchen Tip: Calibrating Your Candy Thermometer

2007-10-09T09:52:00.000-07:00

When making candies it’s vital that you are able to tell just how hot the candy mixture is. This is particularly the case for cook top candies where you are required to bring a mixture to a certain stage before taking further action, such as whipping or adding nuts. To facilitate this accuracy there are many commercially available thermometers, which are wonderful kitchen tools. However, this is only the beginning. A tool is only as good as its usage and there is a key to using a candy thermometer correctly.

At sea level water boils at 100 degrees Celsius or 212 Fahrenheit. As you increase in altitude this number will decrease due to the changes in air pressure which changes boiling point. At all altitudes boiling temperature may be changed based on atmospheric conditions. Boiling point on a rainy day may be three or four degrees different than that on a sunny afternoon. Because of these variances it is very important that before making candy you take a moment to calibrate your thermometer. This is done by bringing a pot of water to boil and inserting the thermometer to see what temperature it boils at. If, for example, your water is boiling at 207 you would know to adjust all of your recipes down by 5 degrees as 212 – 207 = 5. This process doesn’t have to be done after each batch of candy, but should be done at least once a day if you are making candies over several days. Once when doing this we found an eight degree difference from one afternoon to the next! Eight degrees can be the difference between taffy and candy canes!

It may mean creating one more dish in the kitchen, but calibration should always be under gone and for home cooking it never hurts to double check your thermometer with a water test to verify that your candy is at the peak of perfection.

Peeling eggs with ease

2006-10-31T22:40:00.000-08:00

There are several keys to boiling eggs in a way that they will peel easily:

1. Start with COLD water, put the eggs in and then move to the stove.

2. Add 1 tbsp vinegar and 1 tsp salt to a 18 egg count boil. This will help seal any cracks in the eggs and keep the water from being a mess as well as help with the peeling.

3. Cool egs thoroughly before peeling. This allows the air pockets to expand and separate the egg from the shell.

4. Older eggs are easier to peel, though too old and the flavor of the egg can be effected. If you buy farm fresh eggs you may wish to wait a couple of days before boiling.

5. Be careful NOT to over boil your eggs. This changes the texture of the protein as well as causing the yolk to turn green.

Quote

2006-09-27T10:29:00.000-07:00

"It is difficult to know what counts in the world. Most of us count credits, honor, dollars. But at the bulging center of mid-life, I am beginning to see that the things that really matter take place not in the boardrooms, but in the kitchens of the world."

Gary Allen Sledge

Writer

Freezer Jam

2006-08-03T15:17:00.000-07:00

Peaches are on and I've been making jam, so thought I'd share a quick jam recipe.

Basic Freezer Jam

3 3/4 c. pureed fruit (peaches, apricots, cherries, berries, plums, etc.)
2 c. sugar
1/4 c. lemon juice
2 c. UltraGel

Prepare food in blender, food processor, grinder or by crushing. Gradually add UltraGel, stirring constantly. Let stand 5 minutes to thicken. Package, seal, label and freeze for 6-12 months.

Ultra Gel provides the thickening power and helps with the preserving process. This makes this recipe one of the fastest I know for a good quality freezer jam.

~J

More Veggie Options

2006-07-19T11:36:00.000-07:00

One of my favorite things, particularly this time of year is quick grilled veggies. These can be done as kabobs on a grill, in a foil packet on a grill, or broiled in the oven, your choice.

Grilled Veggies
Cut into large pieces:

Red onion
Bell pepper
Portabello Mushrooms
Cobbed corn
Fresh squash

Put in a ziploc bag and spice with Italian dressing, salt, pepper and a bit of cayenne pepper if you want the kick. Shake well and let sit in fridge for 10 minutes. Arrange on broiling tray, skewers or foil and cook through.

Summer Pig Slop - Or Milk Can Meal

2006-07-18T10:34:00.000-07:00

Heh...I love this recipe. Traditionally it's made in a large metal milk can on a propane stove or over a fire, but I've adjusted it for those of us that have misplaced our milk cans. Instead I use a pasta cooker which consists of two pans that fit inside of each other, the inner pan a sieve. Any other steamer can be used as well.

Pig Slop

Layer the following in inner pan:

Chunks of polish sausage, no more than 2 inches long
Red onions - wedged
Baby Carrots - whole or cut lengthwise in half
Small New potatoes - I prefer these cut in half
Chunks of Cauliflower
Fresh string beans, snipped and pieced into 1 inch pieces

Add 2 cups of water and put on to steam for approximately 10 minutes.

Add to pot after 10 minutes:

Cabbage wedges
Corn on the cob cut into 1-2 inch pieces

Steam for another 10-15 minutes until all veggies are done through.

Serve up with salt, pepper and a touch of butter. Yuuuuummmy.

Baked Cinnamon Chips

2006-07-11T13:58:00.000-07:00

I found myself with a plethora of flour tortillas so I made Cinnamon chips. This is one of those really easy recipes that I love and that provide a lower fat/calorie option when you're wanting a sweet treat or chip.

Baked Cinnamon Chips

Flour tortillas cut into wedges
Cinnamon sugar
Olive oil

Arrange tortilla wedges in a single layer on a baking sheet. Brush lightly with oil and then sprinkle on cinnamon sugar. Bake at 350 degrees for about 10-15 minutes until tortillas crisp. Serve with fruit salsa or eat on their own. Yummy!

Potato Flakes - a Rant

2006-07-03T20:51:00.000-07:00

Potato flakes...the perfectly natural progression of a potato into a storable form to be used in breads and mashes and other such things. The problem with these little morsels is that the flavor is never quite right and the consistency worse than not quite right. I really really dislike mashed potatoes from flakes presented as just plain mashed potatoes. Inside of something, particularily spudnuts, is fine, but on a plate served up with prime rib is a waste!

The reason this is coming up now is that I recently attended an Arabian Nights Dinner theater in Florida. The show was magnificient, but they'd really skimped on the food. Prepackaged salad mix and mashed potatoes form flakes. ARRRRRRGGGGGGGGH!!!! If I'm going to pay 50 bucks for dinner and a show I expect the dinner to be GOOD. In this case the show rocked, but dinner was disappointing. Next time I'll pack my own lunch, thank you very much.

~J

Apple Carmel Dessert Salad

2006-06-30T15:24:00.000-07:00

Who says salad is only for dinner?

Apple Carmel Dessert Salad

4 apples, diced. I like a variety of red and green.
2 cups whipped whipping cream
1 cup crasins
1/2 cup caramel sauce
2 snickers bars, diced

Fold apples, crasins and candy bar pieces into whipping cream. Drizzle caramel sauce over top and garnish with chocolate shavings. Serve cold.

Shelleroni Salad

2006-06-28T08:46:00.000-07:00

This is my favorite Macaroni salad. My mum taught me to make it as a kid and there are many happy memories associated with it. Mostly memories of my brother eating Miracle Whip straight from the bottle... The tuna can be replaced by precooked salad shrimp if you prefer and is very good that way too.

Shelleroni Salad

4 cups cooked small shell noodles
12 ounces frozen veggies - I like to get the mixed veggies, then pick out the lima beans
1-2 can's drained tuna fish
1 medium tomato, chopped
1 cup lettuce, chopped
1/2 cup Miracle Whip - may need more or less depending on tastes
Salt
Pepper
Onion powder
garlic powder
Bon Apetite

Place frozen veggies in a strainer and rinse with hot water until thawed. Add to cooked noodles and toss gently. Add tuna and Miracle Whip and stir until everything is nicely coated. Add tomato and lettuce, spice to taste. Refrigerates and travels well.

~J

Cloud Salad

2006-06-27T08:55:00.000-07:00

More salad recipes to share as summer time grinds along, making it nice to have something quick and cool in the fridge for lunch.

Cloud Salad

1 pint whipping cream
1/2 cup powdered sugar
1 tsp vanilla
1 tsp UltraGel
12 oz Cottage Cheese
1/2 pkg dry jello powder
sliced fruit of choice

Whip whipping cream with sugar, vanilla and UltraGel. Set aside. In medium bowl combine cottage cheese and jellow powder. Fold whipping cream into cottage cheese mixture. Add sliced fruit and serve cold.

Strawberry Spinach Salad

2006-06-23T09:20:00.000-07:00

Strawberry and Spinach Salad

Wash and trim 4 cups fresh spinach. Wash, hull, and slice 1 c. fresh strawberries. Combine and refrigerate.

Add 1/3 c. Splenda®, 1/4 c. cider vinegar, ½ t. dehydrated minced onion, 1/4 t. paprika, 1 t. UltraGel®, and ½ t. Worcestershire sauce to blender container. Process for 30 seconds. Add 1/4 c. oil, blending an additional 30 seconds. Stir in 1 T. poppy seeds. Refrigerate. Pour over spinach and strawberry salad just before serving.

Yield: 4-6 servings.

2006-06-22T10:44:00.000-07:00

Summer time is a great time for quick salads, keeping the house cool and the stomach full. Salad also provides a good path for fiber into our daily diet without feeling like we need to gnaw on tree bark!

A favorite salad from Primrose:

Black Bean Taco Salad

2 15oz cans black beans, rinsed and drained
1 2 1/4 oz can sliced ripe olives, drained
1 1/2 cups chopped seeded tomatoes (about 2 medium)
1/3 cup shredded cheddar cheese
1/4 cup chopped green onions (2-3 medium)
1/4 cup chopped fresh cilantro
2 Tbl lime juice
1 tsp ground cumin
1/4 tsp pepper
4 cups fresh spinach

Mix beans, olives, tomatoes, cheese, green onions, and cilantro. Mix lime juice, cumin, and pepper. Toss with bean mixture. Serve on spinach.

Yield: 4 servings

1 Serving: Calories 325(Calories from fat 55); Fat 6g(Saturated 3g); Cholesterol 10 mg; Soldium 740 mg; Carbohydrate 63 g (Dietary Fiber 18g); Protein 23g.

Killer Mashed Potatoes - with New Potatoes

2006-06-09T20:47:00.000-07:00

Russet potatoes are the traditional fare for mashed potatoes in these parts, but I admit my heart holds a fond place for mashed potatoes with red potatoes for the base. The thing to keep in mind is that red potatoes have a slightly different starch to them and will get gummy quick if they are over beaten. For best results take care not to overbeat but allow the starch to build to where you have a white base. As well, don't peel your red potatoes, but cook them in the skins and mash the skins into your final product. That said...here's a recipe for adding a little zip to your Red Mashed Potatoes.

2 lbs red potatoes - quartered and boiled until fork tender
1/2 cup shredded cheese. I like a blend of cheddar and monteray jack
1/3-1/2 cup reduced fat sour cream
2-3 pieces of cooked bacon, crumbled
Salt and pepper to taste

Combine all ingredients in stand mixer with whisk attachment and beat until light and fluffy. Serve with or without gravy, these stand nicely on their own. You can also use a hand mixer in a medium sized bowl, just be careful not to burn yourself.

~J

Over boiling hard boiled eggs

2006-06-07T14:42:00.000-07:00

Today's kitchen tip...

When boiling eggs set a LOUD timer, generally for 10-15 minutes after a boil has been reached and you've turned down the temperature, so you are not tempted to get distracted and ignore the eggs. If you do ignore the eggs understand that they will explode under the heat. This makes for a cool science project, but not so much for a good egg salad sandwich.

~J

Protein Pancake Recipe

2006-06-06T13:17:00.000-07:00

In a heavy blender combine:

1/3 cup rolled oats
1/3 cup cottage cheese
2 eggs
2 egg whites
1 tsp vanilla
2 tsp Ultra Gel*

Blend until smooth. Pour onto a hot, lightly greased griddle and cook on both sides until browned and cooked through. Serve with pancake sides: syrup, jame, etc.

This recipe comes originally from the Body for Life site, with my additions and adjustments.

*Ultra Gel is an instant food starch. We'll talk about it more later.

Poem from an old cookbook circa 1885

2006-06-06T12:56:00.000-07:00

We may live without poetry, music and art.
We may live without conscience , and live without heart;
We may live without friends, we may live without books;
But the civilized man cannot live without cooks.

He may live without books - what is knowledge but grieving?
He may live without hope - what is hope but deceiving?
He may live without love - what is passion but pining?
But where is the man that can live without dining?

Coming soon...

2006-06-06T10:14:00.000-07:00

Kitchen references. Talk about recipes, kitchen skills, and diet needs.

Just getting under way. Patience good. :)