On a rare Sunday of work, I was doing a cookie Bake Mitzvah class with 28 teens and two parents. Twenty minutes into the class a young lady was browsing in our general store. I asked, if she needed help and was praying for a "No thank you." It so happens, she was looking at the jars of BBQ sauces and couldn't decide which to get her Trini fiancee, yikes!
I was honest and told her we don't use those. In class we do things from scratch. She was taken aback I guess, but it was the truth. Then I saw a parent (Dad) looking our way and written all over his face was, "You better get back here or there is going to be lots of over beaten doughs." I recommended a honey plum sauce to my BBQ seeker and explained how to apply the BBQ sauce.
By then we were talking about black cake, which I told her my Mom and sisters would start making in August by soaking the fruits in brandy/rum. The sale ended with a pledge to mail her a quickie black cake recipe. The teen group's cookies turned out all excellent. The place was like a battle zone by the time they left. Yet, it was for a good cause. Three large trays went to the Ronald McDonald House and the Bat Mitzvah girl achieved her community service requirement.
BBQ Sauce
2 cups ketchup
1/4 cup black strap molasses
1/4 cup soy sauce
1/4 cup cider vinegar
1/4 tsp. Tabasco
2 tbsp. dark brown sugar
1/2 tbsp. ancho chili powder
1 tbsp. dry mustard
1 tsp. garlic powder
2 tsp. onion powder
1 tbsp. liquid smoke
In a medium sauce pan set over low heat, combine first 6 ingredients. Stir frequently, until the sugar is dissolved. Add rest of ingredients and cook on heat for 15 minutes. Remove from heat and pour into a heatproof, air-tight jar.
A dry rub for BBQ meat:
Sprinkle on ribs, refrigerate overnight and oven roast the next day with above sauce.
1 cup raw sugar
1/2 cup paprika
1/4 cup each of kosher salt, garlic powder, onion powder, celery salt and chili powder
2 tbsp. lemon pepper
1 tbsp. freshly ground black pepper
1 tbsp. sage
2 tsp. dried thyme
2 tsp. dry mustard
1 tsp. cayenne pepper
1 tsp. curry powder
Put all ingredients into air-tight jar and blend. Will last 6 months.
Showing posts with label techniques. Show all posts
Showing posts with label techniques. Show all posts
Monday, December 29, 2008
Thursday, September 25, 2008
Cooking Techniques 1
My mother was a no-recipe, standard cook. She just did what came naturally in the kitchen. Today the culinary arts is beckoning us to break all barriers. People are renovating kitchens, buying expensive pots and pans and expensive kitchen tools in the hope they can turn into better cooks.
And while better cooks don't get born overnight, the right tools and setting make cooking a lot easier.
When it comes to tools, keep it simple and stick to a few basic rules of the thumb. Buy the best quality you can afford and learn to take care of it.
Knifes: look for high quality forged brands that offer balance and have a good feel in your hand. You need four knives: a 8- to 10-inch chef, a serrated or bread knife, a paring knife, a boning knife, plus a high-quality diamond steel knife. Before using, sharpen the knife with a steel. Keep the knives sharp and never put in the sink or dishwasher.
Saute pans: a couple of good commercial-grade pan are all you need. Make sure they don't have plastic handles.
Sauce pans: A small 1-1/2 quart and a 3-quart will do. They should be oven proof. Also consider a 8- to 12-quart Dutch-oven for pasta, stock or soups.
Cutting boards: At least 3 plastic cutting boards -- not wood -- because of sanitary concerns. Use them separately as follows: (1) for pork and beef, (2) for chicken and fish, (3) for veggies.
Blenders: The must have includes a Kitchen Aid, which I don't own . . . hint, hint Christmas is almost here. I have an immersion blender: also called a stick blender it blends/mix soups, vinaigrettes, or drinks in the container you prepared them in.
The final aspect of a successful chef is the storing of leftovers. Storage presents a health issue at a public establishment as well as at home. How long you keep food safely under refrigeration or in the freezer differs from item to item. It is easy to tell when salad greens are gross and should be replenished. But meat, eggs and fish aren't as apparent unless they smell.
Properly storing foods weather in ziplock bags or in plastic containers is the first step. The trick is to know the food life's expectancy. Consume the food item before that period expires. When in doubt, throw it out.
And while better cooks don't get born overnight, the right tools and setting make cooking a lot easier.
When it comes to tools, keep it simple and stick to a few basic rules of the thumb. Buy the best quality you can afford and learn to take care of it.
Knifes: look for high quality forged brands that offer balance and have a good feel in your hand. You need four knives: a 8- to 10-inch chef, a serrated or bread knife, a paring knife, a boning knife, plus a high-quality diamond steel knife. Before using, sharpen the knife with a steel. Keep the knives sharp and never put in the sink or dishwasher.
Saute pans: a couple of good commercial-grade pan are all you need. Make sure they don't have plastic handles.
Sauce pans: A small 1-1/2 quart and a 3-quart will do. They should be oven proof. Also consider a 8- to 12-quart Dutch-oven for pasta, stock or soups.
Cutting boards: At least 3 plastic cutting boards -- not wood -- because of sanitary concerns. Use them separately as follows: (1) for pork and beef, (2) for chicken and fish, (3) for veggies.
Blenders: The must have includes a Kitchen Aid, which I don't own . . . hint, hint Christmas is almost here. I have an immersion blender: also called a stick blender it blends/mix soups, vinaigrettes, or drinks in the container you prepared them in.
The final aspect of a successful chef is the storing of leftovers. Storage presents a health issue at a public establishment as well as at home. How long you keep food safely under refrigeration or in the freezer differs from item to item. It is easy to tell when salad greens are gross and should be replenished. But meat, eggs and fish aren't as apparent unless they smell.
Properly storing foods weather in ziplock bags or in plastic containers is the first step. The trick is to know the food life's expectancy. Consume the food item before that period expires. When in doubt, throw it out.
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