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How Do I…Preserve fruits and vegetables?

Wednesday, September 21st, 2011

Hopefully, you’ve had a chance to spend time perusing the offerings of the Farmer’s Markets this summer.  Or if you’re lucky enough to have your own garden or even access to a community garden,   either way, it’s hard to beat fresh produce in the summer.

While it’s true all good things must come to an end, it’s also true that we can enjoy the spoils of summer all year long thanks to the process of preserving your produce.  By preserving fruits and vegetables, not only can you carry the taste of summer with you all year round, you’ll slash your grocery bill and ensure treats free from chemicals.

Typically, there are four ways to preserve the shelf life of your fresh produce: canning, pickling, freezing and drying.  What method you use will be dictated by the type of fruit or vegetable you want to preserve.  For the best results with any of these methods, the freshest picks are best – this will give you best flavor.

Canning
For fruits and vegetables with high water content like mushrooms, beans and tomatoes, canning is an excellent preservation choice.  You have the option of doing pressure canning or a hot water bath. Whichever way you decide to go, here is the bottom line on canning:

  • Sterilize the jars, rings and lids in boiling hot water before use
  • Only use fruits or vegetables free from disease and always wash thoroughly before you begin
  • Always follow the times for canning as prescribed in the recipe
  • Use canning salt rather than regular table salt to avoid that “salty” taste typical of canned foods.
  • Before you apply your lids, wipe them down to achieve a tight seal.
  • Use the hot water method for fruits, fruit butters, jellies and jams. Use pressure canning for seafood, milk, poultry and fresh vegetables.  The low acidity of these
    foods prohibit bacteria growth and therefore aren’t a good candidate for the hot water method.

Pickling
Pickling uses vinegar or salt to stop bacteria in food.  While cucumbers are what we typically think of with pickling, you can pickle fruits and relishes.  Pickled foods can keep from three months to a year and will last anywhere from three months to a year.

  • Similar to canning, don’t  use table salt.  Stick with canning  or pickling salt.
  • Use white distilled and cider vinegars of five percent acidity (50 grain)
  • When pickling cucumbers, cut  a 1/16 slice from the blossom ends in order to remove an enzyme that  hastens softening.

Freezing
Freezing is probably the easiest and quickest method for preserving your fruits and vegetables.  Even better, you can freeze just about anything from berries and cherries to broccoli, corn, carrots and peas.  One drawback is that frozen foods don’t last as long as those that are canned or pickled and quality can suffer after freezing, including loss of texture and color.

  • Use flat baking sheets, freezer bags or reusable containers.
  • Clearly identify what’s being frozen including the date it was stored.  Most fruits and vegetables can be frozen up to a year.
  • Some vegetables will need to be blanched (cooked in hot water).  Dunk the vegetables in a bowl of ice water to stop the cooking process before freezing.
  • Pat fruits and vegetables dry before freezing to avoid ice crystals

Dehydrating (Drying)
Like freezing, drying or dehydrating your foods is easy and doesn’t require special equipment – in many cases, you can use your oven.  Jerky, popcorn and dried fruits are all excellent methods for dehydration.

  • Use ripe, disease-free fruits and vegetables.
  • If you’re using the oven, set it at a low temperature  and leave the door cracked to allow for proper air circulation.
  • Be patient. Dehydration takes some time. If you interrupt the process, you’ll end up with partially dried food that won’t last long.

For more information about food preservation recipes, techniques and information, visit The National Center for Home Food Preservation website.

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How Do I…Grill Meat?

Tuesday, May 31st, 2011

The barbecue grill.  A symbol of the most enduring, time-honored tradition of carnivores the world over.  It evokes memories of backyard gatherings with friends and family, the air filled with the sounds of sizzling steak and the rich aroma of smoked chicken.

While there are some who consider themselves to be maestros of meat, there are still others intimidated by the shiny, hulking domes of a barbecue grill.  While it’s true barbecuing takes a bit of finesse, the truth is, it’s fairly simple and oh, so good.  You may even become addicted to grillin’ every weekend.

Let’s start with what you don’t need.  Lighter fluid should be the first “don’t” on your list.  It’ll make your food taste like…well, lighter fluid.  You also don’t need a grill with all the bells and whistles or a brick oven. In short, bring the right recipe, equipment and ingredients to the table, and you’ll be good to go.

Spices are the magic. Do a sweep of your spice rack and toss anything past the expiration date.  Barbecue staples are salt, pepper, paprika, cayenne and garlic (we recommend fresh garlic over garlic salt).

Next up is how you select your meat, fish and poultry.  Fish should smell like a day at the beach and be kept cold right up until the time you throw it on the grill.  Go for Choice or Angus beef, as it will have the most flavor.  Choose chicken thighs and breasts as they are more substantial than wings or drumsticks.  Chicken and beef can soak up a simple marinade of olive oil, salt, pepper, garlic, cayenne and lemon.  Slather on barbecue sauce (or any sauce) at the end, as they’ll burn the food.  If you’re feeling particularly inspired, you can make your own sauce.  Otherwise, your favorite store-bought variation will do nicely.

Select a gas or charcoal grill, depending upon your preference.  A charcoal grill will give you that smoky flavor we associate with barbecue, while gas grills are easy to light and control and most importantly, to clean. Have metal tongs handy for turning the meat and a metal spatula for turning fish. Make sure to brush olive oil across the grill grates before putting anything across them.  Otherwise, you’ll regret it when everything sticks and your food disintegrates into the pit below.  Try paint brushes from your local hardware store – just soak in hot soapy water and rinse thoroughly after each use.

Unlike baking, barbecuing doesn’t require exact measurements, so feel free to adjust the recipes to your taste.  Most importantly, don’t take your eye off the ball – pay attention to what’s cooking on the grill so that nothing burns.  Charred is one thing.  Burnt to a crisp is something else.

Here are a few more tips for successful grilling:

- Preheat the grill

- Trim any excess fat, as it can cause meat to burn

- Resist the urge to turn your food over every few seconds.  That will only get you unevenly cooked food without that wonderful sear we love.

- Let meat and poultry come to rest after you pull it off the grill.  Place on a plate and cover with foil for 5-10 minutes. This allows the juices to run back into the meat, resulting in a tender bite of food.

- To keep fish and pork chops from drying out, make sure the cuts are no more than 1 ½ inches thick.

- Use a lid for well-done meat and pour in a can of beer for moist meat.

Culinary Escapes, LLC - Unique Food Tours of Metro Detroit

www.culinary-escapes.com

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How Do I…Know What Cuts of Meat to Use?

Wednesday, March 30th, 2011

Much like chicken, a lot of people are intimidated by trying to cook meat.  The truth is, it can be a little scary, but it’s really about being armed with a little advanced knowledge before you hit the grocery store.  And just like the chicken, not all parts of the cow are created equal and once you understand what types of meat do best in what dishes, you’ll be just fine.

If you plan on doing any kind of cooking with meat, hie thee to the nearest grocery store or Target and get yourself a good meat thermometer, one of the most important tools to have in your arsenal.  Different types of meats will have varying internal temperatures and the only way to know is to stick a thermometer in there (check out this chart for more exact times and temps.)  There’s nothing more unappealing than cutting into what looks to be a done steak and discovering it’s beyond bloody inside (after all, there’s rare and then there’s rare).  Conversely, nobody wants meat that’s been cooked within an inch of its life, which yields tough and chewy results.

Another important tool to have on hand is aluminum foil.  While it cuts down on messes during the cooking process, it also aids the final product by providing a juicy and moist cut of meat.  While it’s tempting to move your steaks right off the stove and straight to your plate, meat needs time to “rest” after cooking.  If you cut into it right away, you wind up with the aforementioned bloody mess.  After you’ve cooked your steak, move it to a cool plate, cover it with foil and allow the juices to run back into your meat.  Don’t let it sit too long – about 10 minutes for a steak, and up to 20 for a roast.

When it’s time to load up on your proteins at the store, here are a few tips to guide the process:   

-       If you’re making soups or broth, go for the neck, shoulder or rump. Simmering these parts for a long period of time result in greater flavor and tenderness. 

-       The front and rear shank work great when marinated and baked in the oven at 325 degrees (the ideal cooking temperature for any oven-prepared meats.)  Cook in the marinade until it bubbles, add cut vegetables like carrots and potatoes, cover and simmer for about an hour and a half.  

-       For barbecuing, choose rib-eye, T-bone, strip or Porterhouse.  These cuts have lots of marbling, which make them great for the grill.  For the best barbecue results, use marinades or dry rubs.  

-       If you’re pressed for time or cash, skirt or flank steaks are easy and inexpensive alternatives to filet or sirloin (considered the best cuts of meat.)  You can quickly pan fry them and they come out juicy and flavorful. 

-       When buying beef, choose a cut with a bright red exterior. 

-       Buy cold, tightly wrapped packages of beef.  As much as possible, get your beef either on or before the sell by date and refrigerate it as soon as you get home.  If you don’t plan to use it right away, freeze it.  When you’re ready to cook, thaw first in the fridge, then let it come to room temperature (about 30 minutes prior to cooking – leave it out too long and you risk food borne illnesses.)  Meat cooked at room temperature is more tender. 

-       The meat counter at your local grocery store is the best place to get cuts of meat that are already cooked and ready-to-eat such as beef brisket, beef ribs, pot roasts, meat loaf, shredded barbecued beef and beef tips.   

-       If you plan to pan fry your meat, choose meats with higher fat content, as there is more moisture and less likelihood of sticking to the pan.  Choose ground chuck and ground round for pan or grill cooking.

Culinary Escapes, LLC - Unique Food Tours of Metro Detroit

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How Do I… Cook Eggs

Wednesday, January 26th, 2011

Whether you’re making engagement chicken or beef wellington for your Valentine’s Day dinner, breakfast the next morning should be hearty and delectable.  We think eggs should figure somewhere in the equation (alongside some strips of bacon and stacks of pancakes sounds good to us).  Eggs are a wonderfully diverse food, appropriate for a delicious brunch or light lunches – even a late-night raid of the fridge.  Being able to cook an egg is the hallmark of a good cook – four-star restaurants will often ask chefs they are considering hiring to cook an egg.  If they can’t cook an egg, chances are, they can’t cook much else.

Some people fear eggs, but once you master a few basics, you’ll find they become a part of your regular recipe rotation.  Read on to learn more about the wonderful world of eggs. 

How to buy, handle and store                                                                                          Always buy large or extra-large eggs (more bang for your buck) and pay attention to the expiration dates as it does make a tremendous difference in the quality of your dishes if you’re using old eggs.  Contrary to popular belief, the best place to store your eggs isn’t on the side, but rather in the coldest part of your fridge.  If you’ve tossed the carton and aren’t sure how fresh your egg is, lower it into a bowl of water.  If it floats, toss it out (that means too much gas has built-up inside the egg.) 

Hard-Boiled Eggs
For hard-boiled eggs, brown shells are better than white because they’re thicker and won’t crack as easily.  That’s really the only difference between the two types of eggs — they’re hatched from different hen breeds.

Place your eggs in a pot and fill with enough water to cover them (about an inch).  Remove the eggs and bring the water to a boil.  Place the eggs into the boiling water with tongs or a spoon.  Let the water resume boiling, lower the heat to a simmer until the eggs are done to your liking.  You may have to play around with cooking times a little to achieve this.   Also, make a pinhole in the tip of the egg to keep the shell from cracking from trapped air.

Fried Eggs                                                                                                                           Quickest, easiest, tastiest way to eat an egg.  Melt a pat of butter (or coat of cooking spray for reduced fat) into a skillet over low heat.  Don’t let the butter brown; you want to keep it that nice golden-yellow color.  Crack your egg(s) into the butter, cover and cook over low heat to desired consistency.  If you’re using cooking spray, add a tablespoon of water for each egg before covering the skillet.

Scrambled Eggs and Omelets
Everyone has their texture preference and even their own method of cooking when it comes to scrambled eggs, but no matter what type of consistency you like, low and slow is a tried and true way to scramble an egg. Crack your eggs into a small bowl or cup and whip with a fork or whisk (whatever’s handy).  For a fluffy egg, add a little water or cream (don’t overdo it, or you’ll end up with skillet full of egg soup.) For scrambled eggs, keep them moving with a fork or spatula.  For omelets, lift up the cooked edges with a fork and let the uncooked egg run underneath.  Fill your omelet with cheese or veggies.

Poached Eggs
Use the freshest, coldest eggs you’ve got, because old eggs mean thin whites and runny yolks.  Bring water to a boil in pot or saucepan and crack your eggs into a cup or small bowl.  One by one, drop your eggs into the boiling water.  Turn off the heat and let the eggs cook for about four minutes (less or more, depending upon how firm or runny you want the center).  To help the surface of your egg congeal more quickly, drop a tablespoon of vinegar into the boiling water before you add the egg.  A tablespoon of vinegar in the poaching liquid helps the surface set more quickly.

Baked Eggs
Sometimes called shirred eggs, baked eggs make for an elegant main or side dish and should be cooked in silicone, ceramic, glass or stainless steel cookware.

For eggs en cocotte (translation: an egg cooked in cream and butter), preheat your oven to 325 degrees.   Break one or two eggs in individual buttered ramekins or baking dishes and cover with a tablespoon of milk or cream. Bake 10 to 14 minutes or until the whites are firm and the yolk is thick not hard.  Sprinkle with salt and pepper, cheese or whatever you might be in the mood for (a dollop of crème fraiche and caviar, for example.)

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