Make an Onion Cloute

There are two methods for making an Onion Cloute.

1) Take a whole peeled onion, and attach the bay leaves using the whole cloves as "nail".

2) Make a slit in the onion, slide in the bay leaf
and stud the onion with the whole cloves.

Mis En Place

Miss en Place: A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking.

Using an Onion Cloute

An Onion Cloute is mainly used in white sauces and white stews.

As the flavor of both the cloves and bay leaf found in an Onion Cloute is quite pungent it is not recommended for use in delicately flavored sauces or stews where it could overpower other flavors.

Freezing 101

Casseroles, pasta dishes, stews, and soups are all good candidates for
freezing. Just follow these simple steps:


1) Cool completely before freezing.

2) Use rigid containers or plastic freezer bags meant for
freezing. Old containers don´t seal in freshness or keep
the air out.

3) Leave some space (about 1/2") at the top of the container
to allow for the food to expand as it freezes.

4) Remove as much air as possible from freezer bags.

How to

To simmer place food in a sautepan or pot depending on the quantity and add desired liquid.

Bring liquid up to a boil, reduce heat setting allowing liquid to decrease in temperature.

You have reached the simmering point when the surface of the liquid is barely moving, with the occasional bubble moving slowly to the top.

Fresh Breadcrumbs

Some recipes call for fresh breadcrumbs which are quite different from dried and are very easy to make.

1 slice of firm white bread will yield about 1/4-1/2 a cup of fresh breadcrumbs.

1) Remove crusts from bread (if you want all white crumbs)
2) Place bread in a food processor fitted with a metal blade
3) Pulse 2-3 times until bread turns into crumbs

Voila, that´s it!

If you don´t have a food processor, you can tear the bread into small pieces in a pinch.

Onion Cloute - definition

Onion Cloute literally translated mean "nailed onion".
It consists of an onion, a bay leaf and whole cloves.

Definition of Sweating

Sweating is a technique in which vegetables are cooked in a small
amount of fat over very low heat. Vegetables should not become browned during this process.

Gourmet Pantry Basics

Have the following gourmet items on hand in your pantry and you´ll be able to prepare flavor packed gourmet meals at a moments notice.

Arborio Rice
Balsamic Vinegar
Champagne Vinegar
Canned Chick Peas
Chinese Rice Wine
Coconut Milk
Couscous
Curry Paste
Dijon Mustard
Extra Virgin Olive Oil
Fish Sauce
Fresh Garlic
Raspberry Vinegar
Rice Wine Vinegar
Smoked Oysters
Soy Sauce
Sun Dried Tomatoes, oil packed
Tamari
Tandoori Paste
Whole artichoke hearts
Wild Rice

Deep Fat Thermometer

A deep fat thermometer is an essential tool for the home
gourmet who wants crispy, not greasy foods.

Foods generally need to be fried in oil which has reached
between 350 - 380 degrees. Follow your recipe directions.

Scalding Milk

To scald milk, simply place the amount of milk called for in a saucepan over medium high heat.
Heat it until just below the boiling point. Watch carefully or it will boil over.
It is ready when a thin skin begins to form on the surface.

Proceed as directed in your recipe.

Easy Marinating

To keep marinating easy, simply place the meat, chicken etc. into
a plastic ziplock bag. Pour in the marinade of choice,
remove as much air as possible and seal.

The marinade will cover all of the meat, eliminating the
need to keep turning it over.

Definition

Simmer: To cook in liquid just below the boiling point.

Definition

Marinate: To allow food to stand in a liquid in order to tenderize and add flavor to the food.

Cooking liquids for Braising

Almost any liquid can be used to braise. Choose a liquid that will compliment the herbs or seasonings that you will be adding.

Chicken, beef or vegetable stock, and fruit or vegetable juices are all suitable. In a pinch, you can use water, but this won´t add much flavor so it´s not your best choice.

Dairy products such as milk or cream should not be used as they will curdle in the cooking process.

Make & Use a Liason

To make a liason, mix together 8 ounces of heavy cream and 3 large egg yolks. This will thicken 1 1/2 pints liquid.

When ready to use add a little of a hot liquid into the liason, stir then add more hot, stir again and then you can add the liason mixture into the hot liquid. Continue stirring over low heat until desired thickness is achieved.

Poaching Eggs for a Crowd

To poach eggs for a crowd, poach eggs ahead of time, slightly undercooking them.

When you remove them from their cooking water, slide them into a large bowl of cold water until needed.

When ready to be served, reheat in simmering water a few minutes until heated through and cooked as desired.

If you are making eggs only a short while ahead, slide all of them, as they are cooked, into a large bowl of hot (not boiling) water. Top with more hot water as needed to keep them warm.

Removing air from freezer bags

Removing as much air from a freezer bag helps to seal in
freshness. If you don´t have a vacuum sealer try this
simple trick.

1) Place food item into the freezer bag and with hands
press out as much air as possible.

2) Seal bag almost completely, leaving only a small opening.

3) Place a straw in the opening and suck out all of the air.
Remove straw and quickly seal the remaining opening.

Removing skin from poultry

Poultry skin is extremely slippery and can be difficult to remove.

To make this job easier, use a paper towel to hold onto the skin, and pull firmly.

Using Kitchen Shears

Use kitchen shears to cut pizza, fresh herbs, dried fruits and to
split grapes.

They are also excellent for cutting poultry if you don´t
have poultry shears.

When Are Raw Oysters Not Safe

There's been an old myth around that it's only safe to eat raw oysters in the months that contain a letter "R," which means you shouldn't consumer oysters in the months May through August. According to the website safeoysters.org sponsored by the National Sea Grant, this is actually part truth. Some naturally occurring marine bacteria such as vibrio vulnificus are higher in warmer months, and while the bacteria may still be present in the cooler months, it is usually at lower levels. However, not everyone is susceptible to infection by this bacteria and many people are fine eating oysters year round. If you know you have certain health conditions, you shouldn't eat raw oysters at any time. It is a good idea to check with your doctor before eating any raw shellfish.

What is a Liason?

A Liason is a mixture of heavy cream and egg yolks used as a thickener for liquids; both sweet and savory.

Making Creme Fraiche

To make Creme Fraiche, mix together 1 cup heavy (35% fat) cream and
1 Tablespoon of buttermilk.

Cover, and let rest for a minimum of 12 hours. Then place it in the
refrigerator to thicken until desired consistency is reached.

Grating Orange Peel

When grating orange peel it´s important to avoid the inner bitter white part of the peel called the pith.

Instead of using your regular grater it´s best to use a fine zester or a micro-plane for the job.

What to butterfly

Traditionally Shrimp, Pork Chops and Chicken Breasts are the most common ingredients that are butterflied.

Definition of Basting

Baste: To moisten food during cooking with pan drippings, sauce, or stock in order to add moisture and flavor.

Definition

Buttefly: To cut a food almost completely through the center. The food item can then be opened up and laid flat. In this open state the foods resemble a butterfly.

What to braise

Many types of meat or poultry are well suited to braising; the slow gentle cooking is especially good for tenderizing cuts of meat that would otherwise be tough.

Some good choices would be: pork chops, pork or beef ribs, beef pot roasts (blade, chuck or round), chicken breasts or thighs.

Tomato Concasse: a definition

Tomato concasse is simply fresh ripe tomatoes that have been peeled, seeded and coarsely chopped.

Cooking times for Braising

Various types and cuts of meat will take different lengths of time to cook. The following guidelines are approximate cooking times required for simmering after the meat or poultry has been browned.

Beef:
1 pound 45 minutes
2 pounds 1 hour - 1-1/4 hours
3 pounds 1-1/4 - 2 hours


Pork chops:
1/2" thick 5-8 minutes
3/4" thick 8-9 minutes
1" thick 11-13 minutes
1-1/2" thick 15-17 minutes


Chicken pieces:
Boneless 10 minutes
Bone in 25 minutes

How to Baste

Basting is a simple technique that does not require any special tools.

You can purchase a baster, which looks like a large eye dropper,
to make the job easier.

While cooking the meat or poultry, spoon or baste the
liquid used in the recipe over the meat every half an hour.

Basting liquids can include pan drippings, stock, marinades or sauces.

Poaching Eggs

To poach eggs, bring water to a rolling boil in a large pot. Add 1-2 Tablespoons of vinegar and a pinch of salt.

Gently break eggs into the water. Reduce heat to a simmer and cook to desired doneness.

Remove from water with a slotted spoon to drain off water.

How to Blanch

To blanch vegetables plunge them into boiling salted water for a short period of time; remove from the water when vegetables are tender crisp.
Immediately place the vegetables in ice water to stop the cooking. Drain.

Why braise?

Braising is an excellent way to cook meat or poultry that can otherwise be tough and dry. The lengthy cooking time in liquid allows the meat to become tender and moist.

Braising also adds flavor to otherwise bland cuts such as chicken breasts.

Simple Sauce

To make a quick sauce for meat or poultry that has been braised you can add 1-2 Tablespoons of cornstarch mixed with water into a paste to the liquid in the pan.

Bring to a gentle boil, stirring until thickened.

You´re cooking with gas

Good cooks know that cooking with gas is superior to electric. The quick heat-change response with gas can´t be beat.
Consumer Reports says that for the second year in a row the Viking six-burner professional range is the best they´ve ever tested. It consistently bakes evenly and temps are always accurate inside the oven as well as on top. Melting chocolate with the "simmer" setting is the best anywhere. Throw away your double boiler.
The stovetop breaks apart for easy cleaning with soap and water and the slide-out drip tray is easy to use and clean.
At around $4,000, this stove is a dream.

How to

To braise, you first sear or brown the meat or poultry in a pan over medium high heat. Add a small amount of liquid, cover and reduce heat. Simmer the meat or poultry until tender and cooked through.

Food Processor Quick Cleanup

For quick cleanup, spray the blades of your food processor
with nonstick spray before using.

Canape

Canapes are bite sized bits of bread, pastry, cracker, or vegetables topped with a spread, cheese, or other savory filling. They generally are topped with a small complimentary garnish.

Canapes may be hot or cold.

Marinade: A definition

Marinades are flavored liquids used to infuse flavour into
meat, poultry, shellfish and vegetables.

Why simmer?

Simmering allows food to be cooked more slowly and gently in a liquid,
resulting in a tender and more flavorful product.

Foods cooked at too high a temperature are often tough.

Freezer Burn

Freezer Burn occurs when air comes into contact with your
meat or poultry. To best avoid this, wrap meat carefully
in plastic wrap specifically for the freezer and then place
in a second outer freezer bag

Reduce: A definition

Reduce: To boil a liquid rapidly until the volume is reduced
by evaporation, thereby thickening the consistency and intensifying
the flavor.

Salting prevents browing

When sweating vegetables, especially onions, add a small amount of salt to your pan.
The salt draws out the moisture from the vegetable ensuring that they don´t fry and become colored.

What is Beurre Manier

Beurre Manier, also known as "kneaded butter" or "Uncooked Roux" is equal parts of flour and butter, kneaded together.

This combination of softened butter and flour is added slowly to sauces to thicken, and add sheen.

Definition

Julienne: To cut vegetables, fruits or cheeses into evenly sized matchstick shapes.