Cookbooks

Gluten-Free Baking

November 24, 2018

Tips & Tricks
While many foods are naturally gluten-free, gluten can be especially difficult to avoid in baked goods. Gluten is a complex protein found in wheat (and other grains) that functions like glue in baked goods and pastas. Gluten’s elastic structure helps baked goods rise and become light and fluffy by trapping gas produced by yeast. It’s the key ingredient that makes breads, pizza crusts, and quick breads tender and chewy. But gluten-free enthusiasts and savvy bakers are reaching new heights by getting creative in the kitchen.

Measure By Weight
In most recipes, a blend of gluten-free ingredients is necessary to create baked goods with a conventional shape and texture. For this reason, most health food stores and many grocers sell blended, all-purpose gluten-free flour mixes that simplify gluten-free baking. There are some notable differences when baking with gluten-free substitutes, including a few that break the conventional rules of baking. Gluten-free flours are, in general, milled finer than wheat-based flours. The fine grind helps gluten-free flours blend better with other ingredients and prevents your baked goods from becoming gritty. On the other hand, the fine flour is more difficult to evenly pack into measuring cups and dense gluten-free flours have different weight to volume ratios than conventional wheat flours. In short, you can’t always substitute a cup of gluten-free flour for a cup of wheat flour, and you’re better off using a kitchen scale to measure gluten-free flour for accurate measurements. The labels on most gluten-free flours feature a cup-to-grams conversion to ensure accuracy.

Consistency & Shape
Even with the right flour mix and measurements, a gluten-free batter or dough won’t usually handle exactly like a conventional dough. For example, gluten-free pie crust tends to be more crumbly and is more apt to split when you try to fold it. To keep the dough in one piece, roll it between two sheets of wax or parchment paper, which also makes it easier to transfer the dough to a pie plate. Be sure to use and egg wash on pie dough, instead of a milk wash, as a milk wash will more easily soak into the dough instead of resting on its surface. With gluten free breads, be sure to use a pan with sides, because the dough typically won’t stand easily on its own.

Moisture Matters
The strong and sticky bonds formed by gluten play many roles in baking, including moisture retention. While gluten-free flours typically include gums and starches to hold moisture, the resulting dough still tends to dry out faster. To avoid a tough texture or crummy edge on cakes and cookies, consider adding things like egg yolks, yogurt, and fruits (where appropriate) to increase moisture and add flavor. After baking, you can freeze gluten-free baked goods (tightly wrapped in freezer-safe bags) to prevent them from drying out.

Times & Temps
Traditional doneness indicators, such as a clean, dry toothpick in a cake or the hollow sounds when thumping a loaf of bread, are not always accurate for gluten-free baked goods. In fact, some gluten-free baked goods might feel soft to the touch and look wet inside even though they’re completely cooked – requiring a cool-down time to firm up. Follow the time and temperature recommendations in gluten-free recipes closely, because the traditional visual cues aren’t the same as wheat-based goods. Oftentimes, gluten-free recipes feature lower oven temperatures and extended baking times to drive out excess moisture.

Try It
If you’re new to gluten-free baking, don’t be intimidated, but do follow reliable recipes closely – as gluten-free recipes don’t always take well to adjustments, swaps, and add-ins. There are some good gluten-free cookbooks out to help with finding good recipes. I suggest, Gluten-Free Baking Classics, by Annalise Roberts for beginners, who know they need (or just want) to switch over to gluten-free or alternative flours when baking, but aren’t totally sure how to make the conversion. Gluten-Free Baking With the Culinary Institute of America: 150 Flavorful Recipes From The World’s Premier Culinary Collage, by Richard J Coppedge Jr.is geared toward professional bakers or those with an interest in the food-science side of things.

“Work With What You Got!”

©Tiny New York Kitchen © 2018 All Rights Reserved

The Birth Of The Recipe

November 4, 2014

http://channel.nationalgeographic.com/channel/eat-the-story-of-food/videos/the-birth-of-the-recipe/

Good Cooking

October 6, 2014

Good cooking is an art which is easily acquired. There are only a few basic processes, and once they are mastered, even elaborate dishes seem simple. No cookbook can provide the spark of genius, but it can serve as a source of inspiration and information. -Fanny Farmer

Constitution Week – Foods of Our Forefathers Part V

September 21, 2013

 

Constitution Week

Constitution Week – Foods of Our Forefathers Part V

In her food preparation and preservation, the early American housewife was tied tightly to the calendar and the clock – much more tightly than today’s homemaker is.  Local availability of foodstuffs and the limitations of existing food preservation techniques meant that nature largely called the shots on timing.  Fruits and vegetables had to be picked at the right moment and processed quickly.  Animals had to be slaughtered at their peak to keep best, and the peak varied from animal to animal.  Even cheese and butter had a better likelihood of successful preservation depending on the season of the year in which they were processed. 

Weather conditions played a major role: herbs had to be picked on a dry day to retain color and flavor; slaughter had to be done in cold weather to allow the carcass to cool rapidly; milk winters produced little ice for the following summer.

Also, once begun, preservation techniques sometimes had to be carried uninterruptedly through a long and tedious series of steps.  There was no turning back – or time for vacations.  Hams being cured had to be turned regularly, fish being dried had to be restacked four times a day, pickles had to have their brine skimmed and changed – or the product would be lost. 

The labor involved in such food preservation was frequently heavy, but the routine of the rest of the house went on as usual.  Organizational ability and endurance were essential, and woe betide the housewife who didn’t “keep up appearances” with her neighbors. 

Just as the make-up of the early American’s diet varied with his geographic location, so did his needs – and abilities – in food preservation. 

For example, the southern areas had access to a more varied food supply over the course of the year and consequently had less need to provide stores for the hard winter.  At the same time, it was more difficult and expensive to get ice for short-term protection against the warmer climate. Ice was actually shipped from Massachusetts to the Southern states and to Cuba and Jamaica in the early 19th century, but it was obviously only available to the wealthier residents.  The ice-box itself didn’t become popular until the mid 1800’s.

The shorter growing season in the North reduced the variety of produce available, but it also made cold storage in root cellars practical in small towns and rural areas.  Above-ground ice houses and ice-saws, invented in the mid-nineteenth century, drastically reduced the cost of storing ice into the summer, and simplified storage of dairy products, fish and meat. 

In many respects, the northern colonies had the greatest difficulty in providing a nutritious, varied diet throughout the year.  Although fruits, berries, and summer vegetables were plentiful from the midsummer to early fall, proving vitamin-rich foodstuffs, during the winter and spring took special care. Many food items, of course, could be stored in relatively simple root cellars – where winter temperatures hovered between 30 and 40 degrees.  In especially cold weather, a large tub of water was placed on the floor.  This water gave off heat as it froze, which kept the vegetables safe.  Turnips, beets and squash were kept in the driest areas.  Carrots would keep anywhere.  Cabbages and celery were buried in sand, cauliflower was set in holes and covered with straw, while cranberries were floated in water in a tub.  Other crops were arranged loosely on slatted shelves for free air circulation, sometimes lying on straw. 

Some vegetables, such as summer squash and potatoes, kept better at somewhat higher temperatures, and these were usually stored in the dark basement of the home.  Temperatures between 50 and 60 degrees were ideal. 

Eggs could also be stored in the root cellar, or in the basement of the house.  Two methods were common.  In one, the eggs (which the housewife was instructed to collect “in fine weather”) were dipped in boiling water for 20 seconds, then coated all over with butter or “sweet oil” (glycerin) and packed in sawdust.  They would keep this way for some two to three weeks.  Other housewives kept their eggs in crocks, submerged in “water glass” (sodium silicate).  In this technique, it was important not to wash the eggs first, since their shells possess a natural coating which prevented the water glass from penetrating through the shell and ruining the egg.  Even stored at room temperature, such eggs would keep for several months, while the hens sulked through the dark winter days. 

If a family didn’t have room for a root cellar, it could accomplish somewhat the same effect with a pit, with the vegetables in layers separated by straw, and the whole covered with earth.  Obviously, retrieving vegetables thus buried was a messy chore, and needed careful planning. 

Under either type of storage, frequent examination was necessary, in order to detect spoilage and eliminate those items of fruit or vegetables which had gone rotten.  The proverb about “one rotten apple spoiling the barrel” was not taken lightly!  In fact, many housewives wouldn’t put apples in barrels, but spread them out, in order to “pick them over” more easily as the winter progressed.  Spoiling apples were cut up, and the good parts made into applesauce as the winter progressed.  Early cookbooks instructed the housewife to add a teaspoon of tartaric acid to the apples when making sauce late in the winter, as the apples lost their flavor.  New Englanders even had a name for the period after the vegetables had spoiled or been used up, but before the dandelion greens appeared.  They called it “the six weeks want.”

In the South, storage of this sort was less necessary, and the typical New England vegetables such as Hubbard squash and turnips were rarely seen on Southern menus. 

To Be Continued…

Fruit Essentials

August 8, 2013

Fruit mosaicFruit Essentials

Have you ever come home from the market after purchasing fruit to find that you spent money for nothing?  I have plenty of times and it ticks me off every time.  Here are some Fruit Essentials that may help you have more fruit shopping success.

Did you know that many plants that are botanically fruits are not sweet?  We think of them as vegetables or non-fruits.  Avocados, beans, coconuts, corn, cucumbers, eggplants, green peppers, okra, peas, pumpkins, sugar peas, string beans and tomatoes all fall in the fruit category.  Some cookbooks make a distinction between fruit, vegetables and fruit vegetables.  Fruit vegetables are foods that are botanically fruits, but are most often prepared and served like vegetables.  These fruits are considered fruit vegetables: Aubergine, autumn squash, avocado, bitter melon, cantaloupe, chayote, chile, courgette, cucumber, eggplant, gherkin, green bean, green sweet pepper, hot pepper, marrow, muskmelon, okra, olive, pumpkin, red sweet pepper, seedless cucumber, squash, sweet pepper, tomatillo, tomato, watermelon, wax gourd, yellow sweet pepper and zucchini.

Pectin is a substance contained in some fruit which is used for making jams and jellies thicker.  High pectin fruits are apples, cranberries, currants, lemons, oranges, plums and quinces.  Low pectin fruits are bananas, cherries, grapes, mangos, peaches, pineapples and strawberries.

Low pectin fruits seem to discolor quicker than high pectin fruits ( bananas and eggplants).  Lemon juice or vinegar slows the discoloring process.  Other fruits and vegetables that discolor quickly are avocados, cauliflower, celery, cherries, figs, Jerusalem artichokes, mushrooms, nectarines, parsnips, peaches, pears, potatoes, rutabaga and yams.

Bruising:  When a fruit is bruised the cell walls break down and discoloration begins.  The process can be slowed down by refrigeration.

Cleaning:  It is important to clean our fruit and vegetables.  Rinse fruit in cold running water and scrub as needed before cooking or eating.  Soaking fruit in water for more than a few minutes can leach out water soluble vitamins.

Peeling:  The fruit skin usually contains a lot of important nutrients, but if you need to peel a thick-skinned fruit cut a small amount of the peel from the top and bottom.  Then on a cutting board cut off the peel in strips from top to bottom.  A good way to peel thin skinned fruit is to place the fruit in a bowl with boiling water and let stand for about 1 minute.  Remove and cool in an ice water bath.  You could also spear the fruit with a fork and hold over a gas flame until the skin cracks OR quarter the fruit and peel with a sharp paring knife or potato peeler.

Wax:  Oh those beautiful waxed apples that wink at us at the market.  They are beautiful because they are waxed.  I don’t know about you, but I would rather not eat wax.  Wax can be removed from the surface of fruits by washing them with a mild dishwashing soap and then thoroughly rinsing them.  This will remove most of the wax, but probably not all of it.

Purchasing Ripe:  Purchase these fruits fully ripe:  Berries, cherries, citrus, grapes and watermelon.  All of the fruits in this list, except berries, can be refrigerated without losing flavor.

Purchasing Not-So-Ripe:  Apricots, figs, melons, nectarines, peaches and plums develop more complex flavors after picking.  Store these fruits at room temperature until they are as ripe as you would like them.

Refrigeration:  You can refrigerate apples,ripe mangos and ripe pears as soon as you get them.  Do not refrigerat bananas.

Seasonal Fruit:  Winter is the season for citrus.  Fall is the season for apples and pears.  Late spring is the season for strawberries and pineapples.  Summer is perfect for blueberries, melons, peaches and plums.

Washing:  Dry fruit with paper towels or kitchen towels and then use a blow dryer on the cool setting to completely dry fruit.

Squeezing:  A microwave can be used to get more juice from citrus fruits.  Microwave citrus fruits for about 20 seconds before squeezing the fruit for juice.

 

 

Sautéing Tips

July 27, 2013

Saute PanSautéing Tips

Some foods need moist, long cooking to tenderize them while others just require a quick sauté in a skillet.  Sauté means “jump” in French which describes the tossing and turning in the skillet during the cooking process.  There are a few basic secrets to perfect sautéing that will help you get better cooking results.

The trick to successful sautéing is to use a medium-high heat and a small amount of oil.  As a matter of fact meats and other protein-based foods should not be turned too often because extended contact with the hot skillet will brown the surface of the food which will deliver extra flavor.  Heat the skillet over a medium-high heat and if the pan is too hot you will burn the outside of the food before the inside is cooked so turn down the heat a bit.

Do not use butter for sautéing.  Use oil.  Butter contains milk solids that burn and smoke at high temperatures.  Some cookbooks call for mixing butter and oil which supposedly increases the smoke point of the butter.  This does not remove the milk solids that are the problem.  You can, however, use clarified butter, but it is easier to use oil for cooking meats.  If you want a butter flavor then use it in a pan sauce.

Thick cuts of meat can be difficult to cook through when sautéing.  You may want to use a double-cooking method for thick cuts.  Double-cut pork and lamb chops, porterhouse steaks, and large bone-in, skin-on chicken breast halves are too thick to cook through in a skillet on the stove top.  It is best to brown them in the skillet, and then finish cooking them in a 400° F oven.  Be sure that your skillet is ovenproof.

Make a pan sauce to take advantage of the browned bits in the pan which are loaded with delicious flavor.  Remove the meat from the skillet and tent loosely with aluminum foil to keep the meat warm.  Pour off the fat from the skillet and return the skillet to the medium-high heat.  Add a couple of tablespoons of minced shallots and a tablespoon of butter.  Do not add the butter alone as the skillet may be too hot and the butter will burn.  The shallots will act as insulation.  Cook for a minute or so to soften the shallots and then add about 1 cup of an appropriate stock.  Wine may seem like a good choice, but it can be too strong.  Boil the stock, scraping up the bits in the pan with a wooden spoon or spatula until it is reduced to about 1/2 cup.  Remove from the heat and whisk in 1to 2 tablespoons of cold butter (a tablespoon at a time) to thicken the sauce lightly.

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