a culinary resource how-to guide    

how-to:

apply a standard breading procedure that will ensure the coating sticks to your item throughout the entire cooking process: When applying a standard breading procedure, always use one hand solely for the dry ingredients and the other for wet. This will ensure that you don't end up with a gloppy, unmanageable mess. Lay out three containers; one that contains flour, the next an egg wash and the third bread crumbs, panko or the final starch ingredient of preference. Pat the item to be coated dry with a paper towel and season with salt and pepper. Dip both sides of the item in the flour and shake to remove excess. Next, using alternate hand, dip and coat in egg wash, lifting item up to allow excess to drip off. For the final step, with the alternate "dry hand" coat the item in the breadcrumbs or panko. 

blanch and shock vegetables:  To blanch vegetables, add uniformaly cut pieces to rapidly boiling, salted water for approximately 30 seconds to one minute or just long enough to allow a fork to pierce them and they can be bitten into easily. Remove vegetables from boiling water with a spider or drain in a collander and immediately shock them by plunging them into an ice bath of ice and water. Remove from the ice bath when ready to serve. Blanching and then shocking vegetables causes them to remain bright in color and retain the essence of their flavor.

check stock for quality:  The following elements should be evaluated when checking a stock for quality: color, aroma, clarity, body and flavor.

clarify butter:  Clarified butter is butter where the milk solids and fat have been separated. Advantages of clarified butter are that it has a much higher smoke point which enables it to be used at much higher temperatures without burning or browning and with the milk solids removed, it will not go rancid as quickly as unclarified butter. It is easy to make. Slowly melt butter in a heavy-gauge pot and then allow it to simmer very gently until the foam (milk solids) rise to the top. This process can take several minutes. Do not stir it as the desired result is complete separation. Remove from the heat and carefully skim off milk solids and retain the butter beneath it. One stick (8 tablespoons) of butter will produce 6 tablespoons of unclarified butter.

cook sushi rice:  Rinse short grain rice in several changes of water. Cook rice by bringing to boil, reduce heat and simmer for fifteen minutes, cover pot, remove from heat and steam rice for fifteen minutes. Cool rice down in a large open surface, preferably a cedar bowl called a hangari. Fan with a paddle, adding a combination of water, vinegar and sugar while it cools. Cover with plastic-wrap until ready to serve. Do not refrigerate.

deep fry:  Choose neutral oils with a high smoke point such as vegetable or peanut oil. Cut food into uniform shape and size. Season food before coating with batter. In a deep fryer or heavy pot, heat enough oil to allow food to swim in 360-375 degrees. Test temperature with a deep-fat frying thermometer. Gently place food into oil and cook until done. The exterior should be golden brown. Remove food with a skimmer to paper towels to allow it to drain and dry. Food should not taste like the oil it was fried in, it should not be greasy and should have a crispy exterior and a moist-tender interior. Finish in the oven if desired. Allow for recovery time of oil between batches.

glaze root vegetables:  Cut vegetables into a uniform shape and size. Blanch and shock them (see above). Melt a knob of butter in a saute pan and add vegies. Add about 1 teaspoon of sugar, 1 ounce of stock and desired seasoning. Cook over low heat until the liquid is reduced and the sugar has melted and transformed to a glaze.

hard-boil eggs:  Add eggs to a pot of water, ensuring they are completely covered with water. Bring water to a boil, reduce heat immediately and either gently simmer eggs for eleven minutes or remove from heat after the water boils, cover pot and let the eggs rest in the water for twenty minutes. Drain and then shock in cold water. Crack shell by gently tapping on a flat, hard surface. When peeling, allow water to flow between shell and egg white. Removing the shell immediately after the eggs are removed from cold water after shocking releases sulfur and prevents a green yolk ring.

make bechamel sauce:  Bechamel is a mother sauce and its essential ingredients are milk and white roux. To prepare a bechamel, heat fat, such as a knob of butter, add minced onions and sauté. Once the onions are translucent, add white roux. Once the roux is hot, gradually add the milk in a steady stream, whisking to fully incorporate everything. Slowly bring the mixture to a boil and then simmer until thick and smooth. Season with salt, pepper and a dash of nutmeg. Strain through a  fine chinois. A derivative of bechamel is the modern sauce Mornay which is a bechamel with the addition of cheese such as Gruyere.

make bouquet garni:  An aromatic, bouquet garni can be added to sauce or stock to infuse depth and flavor while it is cooking and then removed before final preparation and service. Bouquet garni includes two portions of leek, approximately 6 inches long, a bay leaf, a portion of celery stock approximately 6 inches long and a few parsley and thyme stems. To assemble, using one of the leek portions like a boat, place celery atop it then the thyme and parsley stems ad the bay leaf. Place the second leek portion on top, interior facing down. Bind tightly with butcher's twine. It is ready for use.

make mayonnaise:  A mayonnaise is an emulsion, therefore, a base is first created and then finished with oil. To prepare the base combine an egg yolk, a teaspoon of mustard, a tablespoon of acid such as vinegar or lemon juice, 1/8 teaspoon of salt and 1/8 teaspoon of sugar. Whisk to combine these ingredients and then in a thin, slow, steady stream while whisking vigorously, add approximately 1 cup of olive oil or other salad oil. It is crucial that the base be whisked from the first moment the oil touches it, and is especially crucial during the first few drops of oil incorporation. After the oil is incorporated, continue to whisk until a mayonnaise consistency is achieved. Adjust flavor with salt and acid. Prepare yourself, the whisking process can tire the arm but homemade mayonnaise is delicious and definitely worth the effort. As a quick variation, prepare an aioli by adding pureed garlic to the base. Once you get the hang of it, begin experimenting with other seasoning additions. you will be amazed by how versatile and tasty home made mayonnaise and all its variations can be.

make mirepoix:  Mirepoix is a standard combination of vegetables used to begin many dishes, stocks and sauces. The trinity of vegetables include diced onions, carrots and celery with a ratio of 50% onion to 25% carrot and 25% celery. If a white mirepoix is desired, substitute parsnips for carrots, maintaining the same ratio.

make onion brule:  Onion brule is a nice, simple way to infuse a deep, rustic flavor into stocks and sauces. The longer the onion infuses into the sauce, the more pronounced the flavor will be. Remove the onion and discard before applying the final preparations to the stock or sauce. To make onion brule, slice an onion in half. Lay one half, flat side down, onto a very hot sauté pan or griddle and allow it to become charred until the surface is black. That's it!

make onion pique:  Onion pique is a nice, simple way to infuse flavor into stocks and sauces. The longer the onion infuses into the sauce, the more pronounced the flavor will be. Remove the onion and discard before applying the final preparations to the stock or sauce. To make onion pique, slice an onion in half. Lay two bay leaves on the flat side of one half and spike them with whole cloves to hold them in place. That's it!

make risotto:  In a heavy skillet, sauté shallots and 2 tablespoons butter over low heat until soft. Add 8 ounces arborio rice (or other short grain rice), stir to coat completely with butter. Heat rice but do not brown it. Deglaze with 2 ounces white wine. Once wine is absorbed into rice, add stock (such as chicken stock) about 4 ounces at a time, stirring constantly. Once each portion of stock is fully absorbed, add the next portion. Continue this process for approximately twenty minutes or until rice is tender but still firm to the bite. Season with salt and pepper and add additional flavoring ingredients if desired.

make roux:  A roux calls for equal amounts fat and flour. To prepare a roux, melt the fat, such as butter, and then add the flour, stir constantly to prevent scorching. Once the butter and flour are incorporated, the roux will begin to thicken. A roux can be white, blonde or brown depending upon when it is removed from the heat. White roux has the greatest thickening ability while brown, the least. When adding roux to a sauce, the rule is that one needs to be hot, the other cold. The ratio is one cup of liquid per one tablespoon roux. Therefore, if the recipe calls for three cups of liquid, 6 tablespoons of roux are required. After the roux is incorporated into the liquid, stir until the liquid comes to a boil.

make sachet d-epice:  An aromatic, sachet d-epiece can be added to sauce or stock to infuse depth and flavor while it is cooking and then removed before final preparation and service. To make sachet d-epice, in a doubled up square of cheesecloth approximately 8 inches wide place a few parsley stems, thyme stems, a clove of garlic, eight to ten peppercorns and a bay leaf. Tie the sachet up with butcher's twine in a little bundle. It is ready for use.

make stock: The fundamental components of stock include bones, mirepoix and water. Additional elements include aromatics and/or tomatoes. The ratio of elements is 8 pounds bones per one pound of mirepoix per 6 quarts of water. The steps to create a stock are as follows: 1) roast or blanch bones 2) cover bones with cold water and bring water to a boil 3) after water has boiled, reduce it to a simmer 4) simmering time differs depending upon the type of stock but general guidelines are: BEEF 8-10 hours, VEAL 8-36 hours, CHICKEN 4-6 hours, FISH 2-4 hours 5) Add sauteed mirepoix with pincaged tomato paste and aromatics when there is one hour of cooking time remainng 6) remove stock from heat source, strain and cool down quickly (preferably in an ice bath). 8) do not use stock before it has completely cooled down. Stock can be frozen for up to 3 months.

make tomato concasse:  Cut a small "X" on the bottom of a tomato. Boil tomato for ten to fifteen seconds, place in an ice bath. Once cool, peel off skin and slice and remove all seeds.

pincage:  Pincage is caramelized tomato paste and is an easy way to add depth of flavor, aroma and color to a sauce. It is commonly incorporated into mirepoix before it is added to the sauce. To pincage, sauté tomato paste until it takes on a  ruddy, brick-red, almost purplish color.

soak and properly cook beans:  Sort and wash beans. Soak beans to allow for even texture during cooking process. Boil beans in unseasoned water in an uncovered pot. Once thoroughly cooked, drain beans and season. Season beans only after they are cooked to prevent drying out and hardening of the skin.

temper:  To temper means to hear gently and gradually and is the process of incorporating a hot liquid into a liaison such as egg yolks in order to gradually raise their temperature. Chocolate can also be tempered. When a recipe calls for eggs or yolks to be added to a hot liquid, the eggs would scramble if simply poured into the pot containing the liquid. Tempering is called for in order to prevent scrambling and to do this, in a bowl, whisk together the egg yolks and a small amount of the hot liquid. This will give the eggs time to adjust to the heat as their temperature will rise slowly. They can then be added to the hot liquid.

use and care for a wok:   Heat a dry wok on the highest heat possible, closest to the source as possible. Add oil and sear ingredients in batches. Do not overfill the wok, sear quickly then steam covered. Clean wok while it is still how, rinse without soap, scrub with a fiber brush or paper towel. Place on a burner to dry. Rub with oil again to re-season. Once wok is cool, towel dry off the excess oil. If stacking woks, stack with paper towels between them to prevent rust.

a few tried and true rules:

bacteria:  To avoid bacteria remember that bacteria thrives in a temperature range of 40-140 degrees (also known as the "danger zone") and prefers a moderate pH level (not too acidic, not to alkaline). Humans also prefer a moderate pH level. Bacteria thrives in water, protein, ingredients with a high carbohydrate composition, darkness and time. The longer an item is exposed to any of the previous factors, the more inclined it is to become infected with bacteria. 

deep-fried food: Food that has been deep fried should not taste like the oil it was fried in, it should not be greasy and should have a crispy exterior and a moist-tender interior.

finishing a cake:  The cake should have a flat top and not be domed shape. Gently carve off top with a serated knife if necessary. It should have straight sides and icing should be applied as smoothly as possible. The layers of a cake should be no thicker than the external icing of a cake. Cakes with a large amount of butter or chocolate taste better at room temperature. Match ingredient temperatures; do not serve chocolate cake with whipped cream as chocolate tastes better at room temperature whereas whipped cream tastes better chilled. Do not incorporate more than three pronounced flavors within a cake as it will overwhelm the palette. The garnish should reflect the main ingredients.

five elements of plating design:  Balance: not too much of one thing. Color: add a variety of colors but do not add an ingredient to simply add color, it should make sense. Shape: for variety, change the shape of the plate or cut of an ingredient. Texture: include texture variety if it makes sense to the dish such as adding a crunchy garnish to a cream soup. Flavor: should compliment each other and one flavor should not be more pronounced than another such as one being too spicy or too sweet when these elements are not present anywhere else within the dish.

prevent green yolk ring on a hard boiled egg:  After the eggs are shocked in cold water, immediately peel them once they are removed from the water. This will release the sulfur and prevent the green ring. For a method to properly boil eggs see above.

seasoning beans:  Season beans only after they are cooked to prevent them from drying out and hardening their skin.

temperatures and characteristics of poaching, simmering and boiling:  Poaching - between 140-175 degrees. Bubbles should not break the surface of the water. Simmer - between 180-205 degrees. Bubbles should barely break the surface of the water. Boiling - 212 degrees. Large bubbles should break the surface of the water.

thickening a sauce:  If using a roux to thicken a sauce, either the sauce or the roux should be hot and the other should be cold. If using a slurry (a combination of a  starch such as cornstarch and water), the slurry should be cold and the sauce hot. The measurement is always one tablespoon of starch per one cup of liquid. After adding the thickener, stir until the sauce comes to a boil.

yeast:  Yeast dies at 140 degrees. Its optimal temperature is between 100 and 120 degrees. Sugar is a food for yeast and aids in fermentation. Fat inhibits yeast growth. Salt slows down or inhibits yeast growth. If the two are in direct contact for a long period of time, salt can kill yeast.  It dissolves quickly in water and more slowly in milk.