Elementary Chef

I do love it when I get questions from readers. It makes my job so much easier! I got a question this afternoon about how to properly “zest” citrus fruits. Most commonly, a recipe will call for zest of lemon or lime. Sometimes (like in a recipe I plan to share just in time for Valentine’s Day!), the zest will be from an orange or some other citrus fruit. Regardless, the idea is the same, and you need a tool.

When you have properly zested a piece of fruit, the outer, colorful peeling will be gone, and you’ll be able just barely to see the white of the fruit. I have two favorite tools for this. My VERY favorite tool was a Christmas gift this year from my mother-in-law — the Microplane Zester. It’s INCREDIBLE, but God forbid you get your skin anywhere near it! This booger is SHARP! But it’s worth the danger. It does a fabulous job — just keep it covered and away from the kids. You can find these beauties at http://www.microplane.com, and they are well worth the investment.

My other favorite zester is for a different purpose. While the Microplane is fast, efficient, and oh-so-sharp, Pampered Chef makes a nice little zester for making “curly-cue” zests. These take a little longer, but they’re VERY cute — when you care about cute. This zester is available from Pampered Chef consultants — they do parties in your home — or online at http://www.pamperedchef.com.

Now, assuming you’re in a pinch, or not willing to invest in a good zester yet, you can use your cheese grater for this purpose. Just keep in mind that you want to keep the zest chopped fairly small (for better flavor) and you want to avoid getting the white rindy layers in your zest (it’s bitter.) So, opt with the smallest grater you own, and enjoy the citrusy goodness zest adds to all your dishes.

Can’t find a use for zest? How about these: on cupcakes, on broiled fish, in creams (whipped or other!)

Happy zesting!

People get cookbooks in a lot of ways. They can come to you as gifts, or you’ll hear about one online or maybe see one that looks interesting in the bookstore.

Thing is, it’s hard to know if the recipes are accurate, or the if writer has any idea what he or she is talking about. I heard a long time ago that Martha Stewart’s first cookbook was of better use as a doorstop, as many of the recipes were said to have some bad mistakes.

I don’t know since I’ve never seen it, but I’ve seen my share of bad cookbooks.

One I had was about sourdough baking. There were some good ideas in there, especially a spinach-cheese bread that was more of a snack item than just bread. Problem was, the basic sourdough method was wrong. Not only were you using the sourdough starter, but adding yeast as you would for a regular bread recipe. This resulted in loaves that were a grey color—not very appetizing—not to mention there was an odd taste as well.

There was also one that was supposed to be low-fat, “healthy” recipes, which turned out to not to be low-fat at all!

Probably the best thing you can do when choosing a cookbook, especially if you’re new to cooking, is stick with the tried-and-true, at least until you know more about it and can better judge the good from the not-so-hot. You can waste a lot of time and money using recipes that have basic flaws or typographical errors.

Your first one or two cookbooks should be those that somebody you know uses frequently, or that you’ve heard about so often you know it’s reliable.

Otherwise, it’s probably best to stay away from impulse buying when it’s a cookbook you’re considering. Most of my major mistakes came from buying cookbooks from the remainders section at the bookstore, and/or the author was somebody I’d heard about.

Now I realize those marked-down remainders got there for a reason, and it may not always be because of faulty marketing. Maybe the book itself has problems. Also, sometimes celebrities don’t write the book themselves. Well, you live and you learn.

Sometimes you can encounter a rare gem among the unpurchased and unread. Once you’ve had some experience in the kitchen and worked with a variety of recipes, then you can trust your own instincts.

cookbooks

This was a Christmas gift, but I’d been wanting one for a long time. In that inimitable way my husband has of figuring out what I really want for Xmas, he scored big this year!

I know, I’d read all the reviews about how toaster ovens don’t toast well, yadayada. Still, I wanted one, because I figured it would be a great help in the morning for my cheese toast – I have this almost every day, and it’s been a two-step process of toaster and microwave.

We also like garlic bread, toasted sandwiches of all kinds, (not to mention quesadillas!) and frequently find ourselves with one or two servings of something we just want to heat up. A microwave doesn’t always provide the kind of results we are looking for.

There’s also the issue of heating up the kitchen. Come summer, we try to come up with ways of having real food without having to raise the temperature in the house unduly with the big oven.

If you don’t mind if your toast comes out striped, and have limited kitchen space, a toaster oven may be the way to go for you, too. It’s a good idea to read through their (blessedly limited) user’s guide to ensure you’re using it right, as they’re a tad different from using a regular oven.

Never again having to trim oddly-shaped slices of bread is also a major selling point for me. When you do a lot of your own baking, or like the popular “artisan breads,” you know what I’m talking about here. ;>)

toaster oven

I got this for Christmas — good thing, ‘cos my most-recent copy was starting to fall apart. This is my third or fourth copy! So here’s a review, kinda. If you want serious, exhaustive critique, there are plenty of them out there. Here’s one.

I haven’t had a chance to use it, really, but what I see right off the bat is that it’s printed in Arial font, rather than the old Times New Roman, which makes it a little harder to read.

There is also only one bookmark ribbon in this hefty new edition, when there used to be two. I’m going to see if I can figure out a way to add another. So often I’m using more than one recipe or reference at a time, so I need more than one bookmark!

I keep telling myself I’m going to get the CD version, which my son has and wouldn’t be without. Maybe this year…

Oh, yeah, they have a website, now too. Complete with videos and newsletters!

Joy of Cooking

Even if you’re not shopping for cookware right now, these links have some good information on what’s what in the world of pots. I thought it was rather odd that the one with the most descriptive name (and the most information) was way, way, down on the list when I did a search on Google for cookware.

Cookware.org

Teflon
In Search of the Perfect Skillet

Pots and Pans: The Art Of Culinary Craftsmanship

cookware

Yes, those chilly days are here when you want something warm and substantial, without jumping thru too many hoops.

This is a two-person recipe, essentially. I make it in a little (I think it’s a quart-and-a-half) crockpot. I happened to see in a crockpot cookbook the other day that the author thought the little models were pretty much useless. Not so, in our house!

We use ours all the time. Not only is it more efficient for the amounts we cook, it’s much easier to wash up later.

Here’s what you do:

Peel and cut in half 2-3 potatoes. Introduce them to the bottom of the crockpot.

Pour over one 15-oz can or half a 32 oz jar of sauerkraut. Add 1 tablespoon caraway seeds, and/or 2 tablespoons brown sugar, if you like those flavors.

On top, place about 12-16 oz kielbasa, cut in serving-size chunks. (Some places it’s labeled Polish sausage. Or you may prefer simple smoked sausage. The difference is garlic. Polish has it, smoked does not.)

You should have just about enough room to fit it all in. Cover and cook on high 4 hours, low 6 hours. (It will also work if you need another 2 hours or so on low.)

Resist the temptation to stir!
When you’re done, you’ll have a meal you can serve on a plate as three separate things, not a muddle. The potatoes will have absorbed all the salt and flavors from the other things, and you may not need to add anything to them! Yummy!

crockpot, recipes

After I saw the post at Instapundit on cookware, I thought later he and his correspondents are looking at it in a different way than I would.

So in case any of you are thinking of cookware as a Christmas gift, you might also want to take into consideration the points I use when choosing pots and pans.

What the Instareaders are considering most are: how well does it cook, and how long does it last?

What I consider is: how well does it cook, how much does it cost, and how heavy is it?

For example, I do love cast iron. I actually have what could be considered a full set, including a dutch oven that I love. I never use any of it anymore, because it’s just too heavy for me with my arthritic hands. I don’t want to take the chance of having a big pot of something hot slip out of my grasp, while moving it from stove to counter, or wherever.

So if your intended giftee also has arthritis, or any other kind of disability, the weight can be important. A lighter, and possibly less durable item may be the better choice. Coincidentally, the lighter stuff tends also to be cheaper, so you can get more items for the same money.

Some pots/pans also have an extra little handle opposite the main handle. This is also helpful for those of us with weaker hands. I tend to use both hands when moving pots around anyway, and having the handle on the other side provides a bit of extra leverage.

Now, I know, some people would be horrified at the thought of giving someone pots and pans for Xmas. But a serious foodie would welcome any kind of kitchen thing!

It’s also possible your arthritic friend or loved one has been struggling with the same old, heavy equipment for a long time, and would enjoy having stuff that made the cooking a little easier. Heavy glass and ceramic mixing bowls are another thing that could be replaced with something lighter, such as stainless steel or even plastic.

After all, it is the thought that counts, right?

cookware, disability

Great discussion going on over at the Instapundit.

Check it out!

We had a request from Farley regarding what to do about her cast-iron pan that got yucky and flaky on the bottom.

So I took the request to my husband, our resident expert of sorts on cast iron, who said,
“What you’ve got there is a case of crud buildup. This happens a lot on these pans, because you’re not washing them, so the crud stays. It takes a long time to notice this, usually.

What I do is take the pan outside to the grill, and let it get red hot, like you would if you were making a blackened steak. Then I put on my heavy oven mitts, and take the pan over to a stump, a rock, or some other stationary object, and tap it until the crud falls off. Let it cool before you take it back into the house, re-season the pan, and you’re good to go.”
He also noted that you should not try this indoors, as there’s too much potential for accident due to the high heat levels involved.

When I asked what one would do if there was no grill available, I got a blank look in reply, as Paul is the Grill Maven of the Sonora, and can’t imagine anyone not having access to a good outdoor grill. My best guess on that would be soap&water, a metal scrubbie (maybe even a Brillo in a pinch) and plenty of elbow grease. You’re going to re-season it anyway, right?

There’s more on general care of cast iron pots & pans here.

cast iron, kitchen equipment

You’ve probably seen them on TV for $19.95. These things are touted as wonderful to quickly thaw your frozen meat or whatever without the partial cooking you get from a microwave thaw.

Yes, they do work, but here’s the secret: they’re made out of cast aluminum, which has great temperature-conducting qualities. So check your cupboards (or your mom’s) for a heavy cast aluminum baking pan. These were popular in the 50’s, and may also be found at rummage and/or estate sales for a fraction of the cost. They don’t actually thaw in minutes, but do cut thawing time significantly.

There’s often confusion between the functions of these three kitchen appliances — more than any others. They don’t have the same functions, so let’s look at what we ‘ve really got here.

Mixer — This is either a hand mixer, stored in a cupoboard, or a big stand version, that sits on the counter. In some really serious kitchens, has its own little cubbyhole. Mixers are designed to mix or beat things like whipping cream, meringue, or cake mixes. They incorporate lots of air into a batter for fluff purposes. Some of the big ones have dough hooks for kneading bread, and a variety of other attachments.

Blender — Other than making margaritas or crushed ice for parties, a blender can make mayonnaise, gazpacho, or grind peanuts for peanut butter. It cannot beat egg whites for meringues, beat cake mixes, etc. A blender is also good for emergencies, to smooth out a lumpy sauce.

Food Processor – You can chop your veg for a stir fry, zip up a pie dough, grate cheese or cabbage, and slice potatoes for home fries. A food processor is good to make a homestyle salsa, and you may even be able to sneak a commercial cake mix by one, but don’t expect to whip creme in a food processor.

mixers, blenders, foodprocessors

Before you get into paying the big bucks for your tools, there are a wide variety of kitchen utensils available at your local dollar store. Look in at several of them, because they don’t all carry the same things.

Of course, you get what you pay for, so don’t expect a dollar-store item to last long and faithfully. This is a good way, however, to find out what things you’ll use a lot, and want the top-of-the line merchandise.

I buy wooden spoons at the dollar store, because at four in a package for a dollar, they’re at disposable cost, and you’ve always got a clean one handy.

I was once horrified at the very idea of an appliance that cooked anything in 30 seconds. I’ve since changed my tune, and now I wouldn’t be without a microwave as basic kitchen equipment.

Probably the most important thing you need to know is that they are not all the same. Their cooking power ranges from 700 to 1500 watts, and this can make a big difference in the way things turn out. If your microwave doesn’t say on it somewhere what the wattage is (or you just can’t find it) you can check the manufacturer’s website and find out.

Like the traditional stove, if you’ve still got the book that came with it, it’s a good idea to read it.

Once you get past the basic popcorn, heating water for tea, and warming up frozen dinners, there’s still plenty you can do.

A microwave is great for making pudding and sauces of all kinds, saving you the need to stand at the stove and stir for ages.

I really like the way fish turns out, too.

You might want to check out a microwave cookbook or two from your local library to see all the things you can make in a hurry.

Just keep in mind that things really won’t brown, but in an emergency you can actually bake cakes or even bread in a microwave, if the lack of any kind of crust is not important.

Sometimes a recipe will say: “preheat oven to 375 degrees.”  Or whatever temp the recipe calls for. Guess what? You don’t always have to do that. If you’re roasting a turkey, making a meatloaf, or something where the temperature isn’t critical, then you can skip the pre-heat.

If you’re baking a cake, bread, or cookies, you want the oven right at the suggested temperature. The cake and bread need the heat to rise, the cookies are in the oven only a short time, and you risk burning them or undercooking.

You can also save energy and time by cooking all the elements of a meal in the oven at the same time. Just keep in mind the times they need to cook will not be the same, and do the math.

Most people have both a regular stove and a microwave, some will also have a convection oven.

If you go into an appliance store, there will be a mind-blowing variety of cooktops, ovens, and microwaves in all kinds of configurations. We’ll work with what you’ve already got, though, because the same set of rules apply to most.

Right now let’s talk about traditional stoves and ovens.

You might be lucky enough to have the owner’s manual around, so it’s a good idea to read it, if you’ve got it. Most manufacturers of this kind of equipment also have the owner’s manuals available online for more-recent models, if you really want to find one. There might be some unusual features you’ve wondered about, so that’s a good place to start in that case.

If you’re used to nuking everything, what you’ll find with standard stoves is that cooking most things with them takes longer. It takes about 20 minutes at 350 degrees to heat up leftover pizza, but things like pasta (boiling noodles by themselves) takes about the same amount of time.

Like many things in life there’s a trade-off. Pizza and bread items taste much better heated in a traditional oven; other things benefit from the range of temperatures you can get from a traditional stove. It may well be worth the time.

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