This is from Kathy, a friend from high school back in Nebraska, who got it from her friend, Josie.
Okay, so I grew up in Nebraska, thinking yams were sweet potatos. First time I actually saw a sweet potato, I thought, "what the hell is that skinny yellow thing? "Sweet potato? Oh no its not! This is a sweet potato, big plump, dark brown, tasty orange flesh . . ." Wrong, as it turns out, that was a yam. Or so they said . . . .
So, what's the difference, you ask. Ha, glad you did.
Yams, it turns out are closely related to lilies and grasses. Native to Africa and Asia, yams vary in size from that of a small potato to a record 130 pounds (as of 1999). There are over 600 varieties of yams and 95% of these crops are grown in Africa. Compared to sweet potatoes, yams are starchier and drier. 3 cups canned Sweet Potatos/Yams or 4 fresh ones
Sweet Potatoes on the other hand are members of the morning glory family, "Convolvulacea". (I've tried to say that 3 times now, it gets caught in my throat and makes me gag) The skin color can range from white to yellow, red, purple or brown. The flesh also ranges in color from white to yellow, orange, or orange-red. Sweet potato varieties are classified as either ‘firm’ or ‘soft’. When cooked, those in the ‘firm’ category remain firm, while ‘soft’ varieties become soft and moist.
But here is the kicker, it is the ‘soft’ varieties of sweet potatos that are often labeled as yams in the United States. That's because firm varieties of sweet potatoes were produced before soft varieties. When soft varieties were first grown commercially, there was a need to differentiate between the two. African slaves had already been calling the ‘soft’ sweet potatoes ‘yams’ because they resembled the yams in Africa. Thus, ‘soft’ sweet potatoes were referred to as ‘yams’ to distinguish them from the ‘firm’ varieties.
Today the U.S. Department of Agriculture requires labels with the term ‘yam’ to be accompanied by the term ‘sweet potato.’ Unless you specifically search for yams, which are usually found in an international market, you are probably eating sweet potatoes!
I was right all along, and didn't know it. Story of my life.
So, now that you know, try this one.
1/2 cup sugar
1/2 cup butter
2 eggs beaten
1 tsp Vanilla
1/3 cup milk
Boil (if you use fresh yams) - mash and mix in the rest of the ingredients.
**For those of you who would rather nuke, than boil, wash the skins, cut off the ends, prick with a knife in a few spots, then try 6 minutess on high, and follow with 4 minutes.
Same difference, less energy.
Pour into 9x13 pan.
ADD TOPPING:
1/3 cup melted butter
1 cup light Brown Sugar
1/2 cup flour
1 cup pecans
Mix together - will be crumbly. Sprinkle on the taters.
Bake 25 minutes at 350
When serving this big hit, be sure to encourage some sucker to ask about the difference between yams and sweet potatos. Sit back and lay it on 'em. Its what holiday feasts are for.
November 26, 2010
July 3, 2010
The Challenge Pizza
The challenge. Boo called at 5:30, tired hungry, “I’m in a mood for pizza, can you fix something?” Yes, I can. But she would be home in an hour.
So, I used the flatbread pizza dough recipe I posted here in June, 2009 (Can Real Men Make Pizza?) With a little variation.
I proofed the yeast by adding 2 1/4 teaspoons of dry active yeast to 1/4 cup slightly warm water. Then I added a teaspoon of sugar and 2 tablespoons of olive oil. While that began to proof, I tossed two cups of all purpose flour into the bread maker with another tablespoon of olive oil, two tablespoons of honey and a ½ teaspoon of salt. The yeast mixture foamed up within about 7-8 minutes and I dumped it into the breadmaker, punched the “dough” button and walked away.
While the dough was working, I made a pizza sauce, using one 6 oz. can of tomato paste and 6 oz. of water, 3 tablespoons of grated Parmesan cheese, 1 teaspoon garlic powder (you can also use minced garlic - I was out), 1 teaspoon of onion powder, 1/4 teaspoons each of Basil, Marjoram and Oregano, and salt and pepper to taste. Some people will added red pepper flakes to this, for a little extra heat. I don’t, but whatever floats your boat.
Stir this up over medium heat. If it boils, it will spit, so cover your pot. When its nice and hot all the way through, take it off the heat and let it sit covered, to blend up the flavors, while you work out your dough.
I then pulled the dough from the breadmaker. It was smooth and elastic, and maybe a bit sticky. I put it in a bowl, covered with a kitchen towel to let it rise, while I got busy on toppings.
Browned ground beef, sliced black olives and mushrooms, chopped roasted red peppers and Vidalia onion. I thought about ham and pineapple, but Boo likes beef-topped pizzas better, so do whatever you like.
When the toppings were ready, I set the oven to 400 F. and sprinkled some flour on the counter top. I dumped the dough, which had risen to roughly twice its original size, out onto the flour and rolled it around gently so that it picked up the flour and lost the surface stickiness. Then I pushed it out a bit into a roughly circular shape and got my hands under it, palms down, using the backs of my hands and the weight of the dough to gently stretch the dough.
I can toss pizza dough pretty well, but this is not a kneaded dough, and you can beat it up and tear it pretty easily, which is not the objective here. When it is stretched out to about the thickness you want, move it to your pizza stone and support it on the stone while shaping it out.
Then I spread the pizza sauce (leave yourself about an uncovered inch all around the outside edge) and the ground beef on the dough and popped it into the oven for 5 minutes at 400 F. Then I pulled it, added the other prepared toppings, reducing the heat to 350 for about another 5-6 minutes. That exposed edge is now rising and starting to firm up to the touch. When it starts to brown slightly, you're done.
Then I bumped the oven back up to 400 F. and spread my pizza cheese over the toppings. Back in the oven for about 5-6 minutes and pulled it just as Boo walked through the door.
The sauce is tangy, and only slightly sweet and the flatbread crust is crunchy at first, but then nice and chewy. Not working out on the dough keeps it from toughening up during the bake.
Start to finish. 1 hour. Enjoy.
So, I used the flatbread pizza dough recipe I posted here in June, 2009 (Can Real Men Make Pizza?) With a little variation.
I proofed the yeast by adding 2 1/4 teaspoons of dry active yeast to 1/4 cup slightly warm water. Then I added a teaspoon of sugar and 2 tablespoons of olive oil. While that began to proof, I tossed two cups of all purpose flour into the bread maker with another tablespoon of olive oil, two tablespoons of honey and a ½ teaspoon of salt. The yeast mixture foamed up within about 7-8 minutes and I dumped it into the breadmaker, punched the “dough” button and walked away.
While the dough was working, I made a pizza sauce, using one 6 oz. can of tomato paste and 6 oz. of water, 3 tablespoons of grated Parmesan cheese, 1 teaspoon garlic powder (you can also use minced garlic - I was out), 1 teaspoon of onion powder, 1/4 teaspoons each of Basil, Marjoram and Oregano, and salt and pepper to taste. Some people will added red pepper flakes to this, for a little extra heat. I don’t, but whatever floats your boat.
Stir this up over medium heat. If it boils, it will spit, so cover your pot. When its nice and hot all the way through, take it off the heat and let it sit covered, to blend up the flavors, while you work out your dough.
I then pulled the dough from the breadmaker. It was smooth and elastic, and maybe a bit sticky. I put it in a bowl, covered with a kitchen towel to let it rise, while I got busy on toppings.
Browned ground beef, sliced black olives and mushrooms, chopped roasted red peppers and Vidalia onion. I thought about ham and pineapple, but Boo likes beef-topped pizzas better, so do whatever you like.
When the toppings were ready, I set the oven to 400 F. and sprinkled some flour on the counter top. I dumped the dough, which had risen to roughly twice its original size, out onto the flour and rolled it around gently so that it picked up the flour and lost the surface stickiness. Then I pushed it out a bit into a roughly circular shape and got my hands under it, palms down, using the backs of my hands and the weight of the dough to gently stretch the dough.
I can toss pizza dough pretty well, but this is not a kneaded dough, and you can beat it up and tear it pretty easily, which is not the objective here. When it is stretched out to about the thickness you want, move it to your pizza stone and support it on the stone while shaping it out.
Then I spread the pizza sauce (leave yourself about an uncovered inch all around the outside edge) and the ground beef on the dough and popped it into the oven for 5 minutes at 400 F. Then I pulled it, added the other prepared toppings, reducing the heat to 350 for about another 5-6 minutes. That exposed edge is now rising and starting to firm up to the touch. When it starts to brown slightly, you're done.
Then I bumped the oven back up to 400 F. and spread my pizza cheese over the toppings. Back in the oven for about 5-6 minutes and pulled it just as Boo walked through the door.
The sauce is tangy, and only slightly sweet and the flatbread crust is crunchy at first, but then nice and chewy. Not working out on the dough keeps it from toughening up during the bake.
Start to finish. 1 hour. Enjoy.
June 6, 2010
Put bacon in my what???
Okay, this wasn’t where I intended to go this morning, but on the way to a study of regional barbecue sauce styles, I got waylaid by bacon-infused (baconed) bourbon. This is Americana to the “Nth” degree, so I figured what the hell?
Why would a person do that?!! Bacon is bad!! Bourbon is alcohol, and its bad, bad, bad!! Let’s go have a tofu mocha and go for a jog. . . . Good, now they’re gone, and the rest of us adults, who are not deluding ourselves into thinking we’re gonna live forever, can talk. Apparently the idea is old. People have been infusing alcohol with fruits and all manner of things for centuries. It probably went along the lines of “Hmmmm, bacon is good. Bourbon is good. Hey, dude, you ever put bacon in your bourbon???”
The “Benton’s Old Fashioned” has become all the rage in the trendiest bars from San Francisco, to the Big Apple, and on to London, and Tokyo. Reportedly, asking for one in Edinborough can get your ass kicked, but all the bartenders there know how to make one anyway. Scots are loyal bastards, and they will not forgive America for bourbon any time soon. They’re also a lot tougher than most of us, so while there, keep your mouth shut and enjoy the single malts.
But elsewhere, the bacon does add a really nice smokey essence to a good bourbon. So, maybe we should start with what is a good bourbon. I did a little bourbon history lesson on this blog in June, 2009, when I put up the recipe for bourbon cake. Seven of the guys who laughed at me, later tried the bourbon cake and now they are making their own. (I’m just sayin’ . . .) However, since then, people have opined on occasion about bourbons left off the list, so at the end of this article, I will add some of their suggestions.
Once you make your bourbon selection, plan on adding one ounce of liquid bacon fat, rendered from a really good, smoky bacon, to 750 ml of bourbon, in a big wide mouth glass jar. You want the bacon fat cool, but not starting to solidify. Then seal it up and let it sit at room temperature for a minimum of four hours. It’s a taste thing, you’ll have to experiment to find the exact time on this. Ohhh, poor you!!!
Now put the jar in the freezer for at least two hours. The fat will congeal, and can easily be removed. You can run the bourbon through a strainer, and or a coffee filter to remove any residual fat solids.
So now you have baconed bourbon. What are ya gonna do with it? Well, from San Francisco to New Orleans, to New York, to London, to Tokyo and with a side trip to the Flagstaff House in Boulder, Colorado (one of the drop dead, hands down, best restaurants in the country), if you order a Benton’s Old Fashioned, this is what they are going to serve you.
2 oz baconed bourbon
1/4 oz maple syrup
2 dashes Angostura bitters
Stir with ice and pour into a cracked ice-filled rocks glass. Garnish with a twist of orange. In San Francisco, they often rim the glass with bits of sweet, smoky bacon, fried up crisp. Enjoy.
Good bourbons? Here is a consensus from a survey taken of professional bartenders from all over the country and reported in Outdoor Life magazine. Pick your poison and have a bacony good time.
Pappy Van Winkle 15 Year Old
Richer than molasses, this deep, dark bourbon checks in at an easy-sippin' 107 proof. If you want to respect your elders, there's no need to add water or ice. Just kick back, put your feet up and let Pappy do the rest.
Buffalo Trace
The flagship bourbon of the heralded Buffalo Trace distillery starts off with vanilla mint spiciness and mellows on the palate with a deep molasses finish. Keep a bottle of this in your liquor cabinet at all times and call it your 'house bourbon' and you'll be sure to impress your connoisseur friends.
Woodford Reserve
The official bourbon of the Breeder's Cup and Kentucky Derby, this 90.4 proof bourbon walks the line between complexity and mixability. You can enjoy its notes of corn, caramel and oak in a rocks glass by itself or you can use it in a mint julep or Manhattan.
Booker's
Aged six-to-eight years, this heavy duty bourbon is not for the light of tongue. At 121 proof it can be a little more intense than your average bourbon. But its notes of vanilla, tobacco and oak help you ride the long, intense finish.
Knob Creek
Sweet and rich, this 100-proof bourbon has hints of brown sugar and toasted nuts. It's aged nine years and was named National Whiskey Champion by Wine Enthusiast.
Eagle Rare 10 Year Old
This 90-proof well balanced bourbon is brimming with vanilla and toasted nut flavors which garnered it a double gold at the prestigious San Francisco spirits competition. If you're feeling flush, pick up a bottle of the even rarer Eagle Rare 17-year old.
Bulleit
Incorporating more rye into its mashbill than most other bourbons, Bulleit gives your palate an added spicy kick. The bottle that houses this 90-proof tipple was designed in tribute to the old-fashioned brown medicine flasks.
Maker's Mark
These distinctive wax-dipped bottles are like snowflakes-each one is different. But on the inside, each bottle contains the same smooth signature 90-proof bourbon that starts off with sweet corn and leather notes and sits on the palate with a long, rich caramel finish.
Wild Turkey Rare Breed
The Thunder Chicken got its name after a distillery executive used to bring this bourbon on turkey hunting trips. This 108 proof bourbon is a blend of six, eight and 12-year old barrels that gives it hints of citrus, caramel and sweet tobacco.
George T. Stagg
The grand daddy of all bourbons, this 140+ proof bourbon has been nicknamed 'Hazmat' because of its high alcohol content. Add a little water to this 15-year old and it will open up the coffee, citrus and oak flavors.
Why would a person do that?!! Bacon is bad!! Bourbon is alcohol, and its bad, bad, bad!! Let’s go have a tofu mocha and go for a jog. . . . Good, now they’re gone, and the rest of us adults, who are not deluding ourselves into thinking we’re gonna live forever, can talk. Apparently the idea is old. People have been infusing alcohol with fruits and all manner of things for centuries. It probably went along the lines of “Hmmmm, bacon is good. Bourbon is good. Hey, dude, you ever put bacon in your bourbon???”
The “Benton’s Old Fashioned” has become all the rage in the trendiest bars from San Francisco, to the Big Apple, and on to London, and Tokyo. Reportedly, asking for one in Edinborough can get your ass kicked, but all the bartenders there know how to make one anyway. Scots are loyal bastards, and they will not forgive America for bourbon any time soon. They’re also a lot tougher than most of us, so while there, keep your mouth shut and enjoy the single malts.
But elsewhere, the bacon does add a really nice smokey essence to a good bourbon. So, maybe we should start with what is a good bourbon. I did a little bourbon history lesson on this blog in June, 2009, when I put up the recipe for bourbon cake. Seven of the guys who laughed at me, later tried the bourbon cake and now they are making their own. (I’m just sayin’ . . .) However, since then, people have opined on occasion about bourbons left off the list, so at the end of this article, I will add some of their suggestions.
Once you make your bourbon selection, plan on adding one ounce of liquid bacon fat, rendered from a really good, smoky bacon, to 750 ml of bourbon, in a big wide mouth glass jar. You want the bacon fat cool, but not starting to solidify. Then seal it up and let it sit at room temperature for a minimum of four hours. It’s a taste thing, you’ll have to experiment to find the exact time on this. Ohhh, poor you!!!
Now put the jar in the freezer for at least two hours. The fat will congeal, and can easily be removed. You can run the bourbon through a strainer, and or a coffee filter to remove any residual fat solids.
So now you have baconed bourbon. What are ya gonna do with it? Well, from San Francisco to New Orleans, to New York, to London, to Tokyo and with a side trip to the Flagstaff House in Boulder, Colorado (one of the drop dead, hands down, best restaurants in the country), if you order a Benton’s Old Fashioned, this is what they are going to serve you.
2 oz baconed bourbon
1/4 oz maple syrup
2 dashes Angostura bitters
Stir with ice and pour into a cracked ice-filled rocks glass. Garnish with a twist of orange. In San Francisco, they often rim the glass with bits of sweet, smoky bacon, fried up crisp. Enjoy.
Good bourbons? Here is a consensus from a survey taken of professional bartenders from all over the country and reported in Outdoor Life magazine. Pick your poison and have a bacony good time.
Pappy Van Winkle 15 Year Old
Richer than molasses, this deep, dark bourbon checks in at an easy-sippin' 107 proof. If you want to respect your elders, there's no need to add water or ice. Just kick back, put your feet up and let Pappy do the rest.
Buffalo Trace
The flagship bourbon of the heralded Buffalo Trace distillery starts off with vanilla mint spiciness and mellows on the palate with a deep molasses finish. Keep a bottle of this in your liquor cabinet at all times and call it your 'house bourbon' and you'll be sure to impress your connoisseur friends.
Woodford Reserve
The official bourbon of the Breeder's Cup and Kentucky Derby, this 90.4 proof bourbon walks the line between complexity and mixability. You can enjoy its notes of corn, caramel and oak in a rocks glass by itself or you can use it in a mint julep or Manhattan.
Booker's
Aged six-to-eight years, this heavy duty bourbon is not for the light of tongue. At 121 proof it can be a little more intense than your average bourbon. But its notes of vanilla, tobacco and oak help you ride the long, intense finish.
Knob Creek
Sweet and rich, this 100-proof bourbon has hints of brown sugar and toasted nuts. It's aged nine years and was named National Whiskey Champion by Wine Enthusiast.
Eagle Rare 10 Year Old
This 90-proof well balanced bourbon is brimming with vanilla and toasted nut flavors which garnered it a double gold at the prestigious San Francisco spirits competition. If you're feeling flush, pick up a bottle of the even rarer Eagle Rare 17-year old.
Bulleit
Incorporating more rye into its mashbill than most other bourbons, Bulleit gives your palate an added spicy kick. The bottle that houses this 90-proof tipple was designed in tribute to the old-fashioned brown medicine flasks.
Maker's Mark
These distinctive wax-dipped bottles are like snowflakes-each one is different. But on the inside, each bottle contains the same smooth signature 90-proof bourbon that starts off with sweet corn and leather notes and sits on the palate with a long, rich caramel finish.
Wild Turkey Rare Breed
The Thunder Chicken got its name after a distillery executive used to bring this bourbon on turkey hunting trips. This 108 proof bourbon is a blend of six, eight and 12-year old barrels that gives it hints of citrus, caramel and sweet tobacco.
George T. Stagg
The grand daddy of all bourbons, this 140+ proof bourbon has been nicknamed 'Hazmat' because of its high alcohol content. Add a little water to this 15-year old and it will open up the coffee, citrus and oak flavors.
June 5, 2010
Cookie Science
Okay, so last night I was sitting in bed, munching on a bedtime cookie (yeah, like you’ve never done that . . . .)
And while enjoying the chewy little devil, I started thinking about the texture and why it was nice and chewy, instead of brittle and crunchy. (I think about stuff like this a lot, I don’t know why . . .).
So, I decided to spend some time studying the chemistry of cookies to see if I could unearth the answer to that question. Turns out it can be based on a number of variables, so I thought I would collect them and write them down.
Obviously, the ingredients are the primary factor. So, lets take a look at them individually.
First, we’ll talk about flour. The majority of cookie recipes use all-purpose or pastry flour. But bread flour, which has a high protein content, and cake flour, which is high in starch, both produce cookies that tend to keep their shape and not flatten out or “spread” in the baking process. This is because of the gluten in the bread flour and the absorbant starch in the cake flour, which act to produce a similar results.
Next, we’ll add fat. Fat has an important role in the spread of a cookie. All things being equal, the more fat you use, the flatter and crispier your cookie will be. Using less fat results in cookies that are puffier, or “cake-like”. The majority of cookies are made with either butter, margarine or shortening. Whipped spreads should not be used for baking. (I know, they’re “healthier”, but they are primarily whipped water, will reduce to nothing in the baking process and end up tasting like crap. If you have to sit and worry about every morsel of butter that goes into your system, you have bigger issues than butter and you shouldn’t be baking cookies anyway.)
Of the three, shortening and margarine tend to be more temperature stable, and will help cookies keep their original unbaked shapes. Butter melts at right about 99 degrees fahrenheit –which is a much lower temperature than the melting point of other solid fats--resulting in a “melt-in-your-mouth” burst of flavor (because that just happens to be your own body temperature, give or take a few tenths of a degree).
But, cookies made with butter tend to spread out. Since butter is an essential ingredient for some cookies, such as shortbreads, if they are not holding their shape, you should lower the amount of butter in the recipe. You can also get the same result by lowering the, amount of sugar, or baking soda in the recipe.
Then there are baking powder and baking soda to consider. Baking powder and baking soda are used as levening agents in cookies. (You can also use stiffly beaten egg whites in some delicate cookies, but you have to blend it in gently so you don’t ’break” the foam.) Baking soda is actually bicarbonate of soda. Baking powder is a combination of bicarbonate of soda and cream of tartar. Why? Because Cream of tartar is acidic and sometimes you want your dough to be acidic. Baking soda neutralizes the acidity of the dough, which is what allows the cookies to brown in the oven. When you use baking powder, it does not reduce the acidity in the dough. So the cookies will turn out to be puffier and they will not brown as much.
Okay, now we’ll add the sugar. Sugar liquefies during the baking process. But the type you use will alter the product coming out of the oven. White sugar makes a crisper cookie than brown sugar or honey. Cookies made from brown sugar will absorb moisture after baking, helping to ensure that they stay chewy. Most chocolate chip cookie recipes contain both brown and white sugars. If you lower the amount of sugar called for in a cookie recipe, the final baked cookie will be puffier than its high-sugar counterpart.
You add eggs (or other liquids) to the cookie dough to act as an agent to bind the dry ingredients.. Liquids can either cause cookies to puff up or spread. If you use egg , you end up with a puffy, cake-like texture. If you use a tablespoon or two of water or other liquid instead of egg, it helps the cookies spread into flatter and crisper rounds. If you use only egg yolks to bind the dough, you end up with a rich tasting cookie with a generally crisper texture. If you use only egg whites, you end up with a cookie that is dry and cakey. You can alter this by adding extra sugar, but it ends up being a really sweet cookie, like a macaroon.
You can also alter your finished product by the mechanical processes you use.
Mixing
Mixing is important to the finished product. Some recipes call for you to cream the fat and sugars together until light-colored and fluffy. Other cookies call for almost a sandy texture, which you accomplish by cutting the fat into the flour. If you over-mix, you will add too much air into the dough. When that goes away in the baking process you end up with a big, flat cookie. The best route is to follow the recipe instructions. Or if you’re winging it, like I do, make sure that once you get all your dry and wet ingredients together, mix until just combined.
Temperature
Unless the recipe says differently, ingredients should be at room temperature before mixing. However, once its mixed, cookie dough can be chilled before baking so it holds its shape better. Rolled and cut-out cookies should be refrigerated before baking for sharper, clearer edges. Drop cookies, such as chocolate chip or oatmeal cookies, can be at room temperature before baking; the spoonfuls of dough will spread and flatten out to the desired result.
Equipment and Baking
Different baking sheets and ovens produce different results. Thin baking sheets convey to much heat and the cookie bottoms will brown too fast. Special insulated baking sheets allow air movement and help cookies bake much more evenly. Jellyroll pans (semi-thick rimmed baking sheets) are a really good baking tool. No matter which type you use. You have the choice of greasing the baking surface, using parchment paper or a nonstick pan liner. Each of these last two choices makes cookie removal and clean-up really easy.
Baking Temperature
Follow the recipe guidelines for baking temps. But cookies are usually baked in at a medium temperature of 350 degrees F. And only for eight to twelve minutes, depending on the size of the cookie. Then if you wish to enjoy chewy cookies, allow them to cool on the pan for three to five before transferring to a cooling rack. For crispier cookies, let them cool for only one minute on the baking sheet before transferring to a wire rack.
Hope this helps you understand more about cookie science. Now, go make some cookies.
And while enjoying the chewy little devil, I started thinking about the texture and why it was nice and chewy, instead of brittle and crunchy. (I think about stuff like this a lot, I don’t know why . . .).
So, I decided to spend some time studying the chemistry of cookies to see if I could unearth the answer to that question. Turns out it can be based on a number of variables, so I thought I would collect them and write them down.
Obviously, the ingredients are the primary factor. So, lets take a look at them individually.
First, we’ll talk about flour. The majority of cookie recipes use all-purpose or pastry flour. But bread flour, which has a high protein content, and cake flour, which is high in starch, both produce cookies that tend to keep their shape and not flatten out or “spread” in the baking process. This is because of the gluten in the bread flour and the absorbant starch in the cake flour, which act to produce a similar results.
Next, we’ll add fat. Fat has an important role in the spread of a cookie. All things being equal, the more fat you use, the flatter and crispier your cookie will be. Using less fat results in cookies that are puffier, or “cake-like”. The majority of cookies are made with either butter, margarine or shortening. Whipped spreads should not be used for baking. (I know, they’re “healthier”, but they are primarily whipped water, will reduce to nothing in the baking process and end up tasting like crap. If you have to sit and worry about every morsel of butter that goes into your system, you have bigger issues than butter and you shouldn’t be baking cookies anyway.)
Of the three, shortening and margarine tend to be more temperature stable, and will help cookies keep their original unbaked shapes. Butter melts at right about 99 degrees fahrenheit –which is a much lower temperature than the melting point of other solid fats--resulting in a “melt-in-your-mouth” burst of flavor (because that just happens to be your own body temperature, give or take a few tenths of a degree).
But, cookies made with butter tend to spread out. Since butter is an essential ingredient for some cookies, such as shortbreads, if they are not holding their shape, you should lower the amount of butter in the recipe. You can also get the same result by lowering the, amount of sugar, or baking soda in the recipe.
Then there are baking powder and baking soda to consider. Baking powder and baking soda are used as levening agents in cookies. (You can also use stiffly beaten egg whites in some delicate cookies, but you have to blend it in gently so you don’t ’break” the foam.) Baking soda is actually bicarbonate of soda. Baking powder is a combination of bicarbonate of soda and cream of tartar. Why? Because Cream of tartar is acidic and sometimes you want your dough to be acidic. Baking soda neutralizes the acidity of the dough, which is what allows the cookies to brown in the oven. When you use baking powder, it does not reduce the acidity in the dough. So the cookies will turn out to be puffier and they will not brown as much.
Okay, now we’ll add the sugar. Sugar liquefies during the baking process. But the type you use will alter the product coming out of the oven. White sugar makes a crisper cookie than brown sugar or honey. Cookies made from brown sugar will absorb moisture after baking, helping to ensure that they stay chewy. Most chocolate chip cookie recipes contain both brown and white sugars. If you lower the amount of sugar called for in a cookie recipe, the final baked cookie will be puffier than its high-sugar counterpart.
You add eggs (or other liquids) to the cookie dough to act as an agent to bind the dry ingredients.. Liquids can either cause cookies to puff up or spread. If you use egg , you end up with a puffy, cake-like texture. If you use a tablespoon or two of water or other liquid instead of egg, it helps the cookies spread into flatter and crisper rounds. If you use only egg yolks to bind the dough, you end up with a rich tasting cookie with a generally crisper texture. If you use only egg whites, you end up with a cookie that is dry and cakey. You can alter this by adding extra sugar, but it ends up being a really sweet cookie, like a macaroon.
You can also alter your finished product by the mechanical processes you use.
Mixing
Mixing is important to the finished product. Some recipes call for you to cream the fat and sugars together until light-colored and fluffy. Other cookies call for almost a sandy texture, which you accomplish by cutting the fat into the flour. If you over-mix, you will add too much air into the dough. When that goes away in the baking process you end up with a big, flat cookie. The best route is to follow the recipe instructions. Or if you’re winging it, like I do, make sure that once you get all your dry and wet ingredients together, mix until just combined.
Temperature
Unless the recipe says differently, ingredients should be at room temperature before mixing. However, once its mixed, cookie dough can be chilled before baking so it holds its shape better. Rolled and cut-out cookies should be refrigerated before baking for sharper, clearer edges. Drop cookies, such as chocolate chip or oatmeal cookies, can be at room temperature before baking; the spoonfuls of dough will spread and flatten out to the desired result.
Equipment and Baking
Different baking sheets and ovens produce different results. Thin baking sheets convey to much heat and the cookie bottoms will brown too fast. Special insulated baking sheets allow air movement and help cookies bake much more evenly. Jellyroll pans (semi-thick rimmed baking sheets) are a really good baking tool. No matter which type you use. You have the choice of greasing the baking surface, using parchment paper or a nonstick pan liner. Each of these last two choices makes cookie removal and clean-up really easy.
Baking Temperature
Follow the recipe guidelines for baking temps. But cookies are usually baked in at a medium temperature of 350 degrees F. And only for eight to twelve minutes, depending on the size of the cookie. Then if you wish to enjoy chewy cookies, allow them to cool on the pan for three to five before transferring to a cooling rack. For crispier cookies, let them cool for only one minute on the baking sheet before transferring to a wire rack.
Hope this helps you understand more about cookie science. Now, go make some cookies.
May 15, 2010
Baked Beans Midwestern Style
There are two kinds of people in the world, at least when it comes to baked beans. You either like them Boston style, or you like them “saucy.” There are, I suppose, people who are somewhere in between. To them I say, grow a set and make up your mind! It like the 11% of people surveyed leaving a movie theater. 62% of them liked the movie they just paid $11.00 to see. 27% didn’t like it and 11% are “undecided.” Whatever. If you're an 11%'er, next time, tell them the movie sucked, the direction was poor and the actors seemed to be on drugs. Big secret? They really don't care. Police Academy III was proof of this.
But, anyway, if you grew up in the Midwest, chances are, you might just be a saucy bean fan. Van Camps, with its one elusive chunk of thick cut bacon per can. Another more current favorite is Bush’s. Brown sugar makes it tastier than the tomato sauce based Van Camps, but there is still the one chunk of bacon per can. Boston style is just too dry for my tastes. I’m a loutish pagan, what can I say?
But if you’re in my camp then you might want to try your hand at making your own version of the saucy beans. You don’t have to copy this recipe slavishly. Branch out, experiment! All this does is give you a really yummy place to start.
Soak one pound of northern beans in 8 cups of cold water, overnight. Yes, this is one of “those recipes” but there is some fun stuff to do today.
Chop four to six slices of thick cut bacon into nibbles. What’s a nibble? How the hell should I know? I once stuffed a whole brownie in my mouth with a slice of sharp cheddar cheese in the middle. Yes, I know, if it wasn’t for the neighborhood bullies I had to run from constantly as a kid, I would have weighed 260 lbs at my high school graduation. Point is, a nibble is whatever you want it to be. You’re cookin’ this.
While that is cooking (to tenderr, not to crispy) in your pot, add two thick slices of sweet onion, chopped fine. I use a slam chopper. No more tears, just like my shampoo. Add a teaspoon of minced garlic, a teaspoon of your favorite mustard (I used sweet Bavarian) a tablespoon of Apple Cider vinegar (Balsamic also works), a tablespoon of Worcestershire Sauce (I hope you’re stirring this over low heat), 1/4 teaspoon of Turmeric (I don’t know why, maybe just to make people think you’re really good at this), 1/4 cup of packed brown sugar and a 1/4 teaspoon of liquid smoke. A buddy of mine adds two joints of finely chopped southern leaf to this, but hey, you're eating baked beans here. Do you really want to end up with the munchies after you've had the beans?
Keep stirring occasionally over low heat for a few minutes. Now, while you are pouring yourself two fingers of brown liquor over ice, (the mark of a true food wrangler) add a tablespoon of brown liquor to your sauce. No, not brandy. If you drink brandy, you’re probably not into baked beans anyway. I used 16 year old Bushmills Single Malt Irish Whiskey. (Look, bite me, okay? My wife gets it for me because she thinks I’m the cat’s ass, for some reason, but then,she's incredibly kind). I would have used Jack Daniels, but I’m out right now.
Now let that simmer, covered, for about 5-10 minutes after adding half a cup of water. By the way, if you don’t drink your tap water because of a heavy mineral taste, don’‘t use it in your cooking as if it doesn’t matter. It does.
Take the sauce off the heat, let it cool and refrigerate over night. Tomorrow, about half an hour before bean time, you will drain and rinse the beans, add them to the sauce with a half stick of butter (oh, wait, I forgot, you still think you’re gonna get out of here alive, don’cha, you poor deluded bugger? Wrong!! Go for it, live a little!!) and stir over low heat until the sauce and beans are throughly mixed. No more than 15 minutes.
Serve the beans with whatever (I did them with pulled pork on fresh homemade bread, layered over coleslaw with a slice of pineapple on top - a tip from Boo's cousin, Kevin. Yeahhhh, Kevin!!). Okay, that’s a starting point. Now go do better and report back (I know you can).
But, anyway, if you grew up in the Midwest, chances are, you might just be a saucy bean fan. Van Camps, with its one elusive chunk of thick cut bacon per can. Another more current favorite is Bush’s. Brown sugar makes it tastier than the tomato sauce based Van Camps, but there is still the one chunk of bacon per can. Boston style is just too dry for my tastes. I’m a loutish pagan, what can I say?
But if you’re in my camp then you might want to try your hand at making your own version of the saucy beans. You don’t have to copy this recipe slavishly. Branch out, experiment! All this does is give you a really yummy place to start.
Soak one pound of northern beans in 8 cups of cold water, overnight. Yes, this is one of “those recipes” but there is some fun stuff to do today.
Chop four to six slices of thick cut bacon into nibbles. What’s a nibble? How the hell should I know? I once stuffed a whole brownie in my mouth with a slice of sharp cheddar cheese in the middle. Yes, I know, if it wasn’t for the neighborhood bullies I had to run from constantly as a kid, I would have weighed 260 lbs at my high school graduation. Point is, a nibble is whatever you want it to be. You’re cookin’ this.
While that is cooking (to tenderr, not to crispy) in your pot, add two thick slices of sweet onion, chopped fine. I use a slam chopper. No more tears, just like my shampoo. Add a teaspoon of minced garlic, a teaspoon of your favorite mustard (I used sweet Bavarian) a tablespoon of Apple Cider vinegar (Balsamic also works), a tablespoon of Worcestershire Sauce (I hope you’re stirring this over low heat), 1/4 teaspoon of Turmeric (I don’t know why, maybe just to make people think you’re really good at this), 1/4 cup of packed brown sugar and a 1/4 teaspoon of liquid smoke. A buddy of mine adds two joints of finely chopped southern leaf to this, but hey, you're eating baked beans here. Do you really want to end up with the munchies after you've had the beans?
Keep stirring occasionally over low heat for a few minutes. Now, while you are pouring yourself two fingers of brown liquor over ice, (the mark of a true food wrangler) add a tablespoon of brown liquor to your sauce. No, not brandy. If you drink brandy, you’re probably not into baked beans anyway. I used 16 year old Bushmills Single Malt Irish Whiskey. (Look, bite me, okay? My wife gets it for me because she thinks I’m the cat’s ass, for some reason, but then,she's incredibly kind). I would have used Jack Daniels, but I’m out right now.
Now let that simmer, covered, for about 5-10 minutes after adding half a cup of water. By the way, if you don’t drink your tap water because of a heavy mineral taste, don’‘t use it in your cooking as if it doesn’t matter. It does.
Take the sauce off the heat, let it cool and refrigerate over night. Tomorrow, about half an hour before bean time, you will drain and rinse the beans, add them to the sauce with a half stick of butter (oh, wait, I forgot, you still think you’re gonna get out of here alive, don’cha, you poor deluded bugger? Wrong!! Go for it, live a little!!) and stir over low heat until the sauce and beans are throughly mixed. No more than 15 minutes.
Serve the beans with whatever (I did them with pulled pork on fresh homemade bread, layered over coleslaw with a slice of pineapple on top - a tip from Boo's cousin, Kevin. Yeahhhh, Kevin!!). Okay, that’s a starting point. Now go do better and report back (I know you can).
May 5, 2010
Venison Pot Pie
“There’s no way in hell that you’re gonna get me to eat venison”, my buddy Jim declared. Knowing what he is missing by taking such a stand, I decided to see if I could find a recipe that would turn his world around and change his mind. This may very well be the one.
Start with venison steak. Well, actually, you’re going to want to start with the pastry crust, but this is my recipe, so I’ll cover that later.*** Now back to the venison pie filling. Use three small venison steaks, about a pound of uncooked venison. Cut the venison into bite-sized cubes. Pour some herb infused olive oil into a skillet. Seasoned cast iron is best providing more uniform heat and no hot spots. Saute medium to finely chopped onion and minced garlic over medium heat, taking care not to burn the garlic. Once the onion becomes translucent, add the venison, keeping the heat low enough to brown without burning. Add salt and pepper to taste, or don’t, its your pie.
You can also add chopped mushrooms if you wish. I didn’t, but only because Boo isn’t crazy about them. But I think they add a lot of flavor to a dish like this. As the venison slowly browns, add a sprinkle or two of caraway seed and some seedless red grapes. I used a dozen, you decide. But crush them to expose the inner flesh and toss ‘em in, skins and all. This is going to add a really nice slightly tart character when blended with the caraway essence and tawny port wine.
After five minutes, add an ounce and a half of tawny port wine and simmer uncovered for about seven minutes, to allow the alcohol to boil off. Now you have options. You can add water and then later thicken your sauce, or you can add a pre-mixed canned gravy. I used turkey gravy, but chicken will work as well.
Then once that is well mixed into your now nicely browned and seasoned venison, you can add whatever vegetables you intend to use in your pie mix. I used a frozen mixed vegetable, but if you do that, be sure you thaw the vegetables before adding them in. About now would be a good time to preheat your oven to 425 f.
If you feel that you want a thicker sauce, after incorporating the vegetables, you will pick up some water there, you can thicken it with some cornstarch dissolved in cold water. Stir, as it boils lightly, until the sauce has reached the consistency that you want.
*** Now, let’s think about the pastry crust. If you are going to use a single crust, then this recipe will work well. One and a quarter cups of flour, mixed with a quarter teaspoon of salt, and then blended in a food processor with a stick of cold, hard butter, chopped into small chunks until it resembles meal. Then add up to a quarter cup of ice cold water. Continue to blend until it rolls into a ball. Remove and roll out into a rough circle between two floured sheets of waxed paper. Refrigerate until you need it, which, by the way is now.
Pour your pie mix into a deep walled pie dish. Cover the mix with the pastry, trimming of the excess and doing a two finger pinch around the rim to seal the pastry. Into the oven it goes, for fifteen minutes, then reduce the heat to 350 f for another thirty minutes. You’re gonna like this a lot, but just a hint. Pot pies always taste better on day two after the flavors have melded. So don’‘t be afraid to refrigerate and savor it as a left over, later.
Start with venison steak. Well, actually, you’re going to want to start with the pastry crust, but this is my recipe, so I’ll cover that later.*** Now back to the venison pie filling. Use three small venison steaks, about a pound of uncooked venison. Cut the venison into bite-sized cubes. Pour some herb infused olive oil into a skillet. Seasoned cast iron is best providing more uniform heat and no hot spots. Saute medium to finely chopped onion and minced garlic over medium heat, taking care not to burn the garlic. Once the onion becomes translucent, add the venison, keeping the heat low enough to brown without burning. Add salt and pepper to taste, or don’t, its your pie.
You can also add chopped mushrooms if you wish. I didn’t, but only because Boo isn’t crazy about them. But I think they add a lot of flavor to a dish like this. As the venison slowly browns, add a sprinkle or two of caraway seed and some seedless red grapes. I used a dozen, you decide. But crush them to expose the inner flesh and toss ‘em in, skins and all. This is going to add a really nice slightly tart character when blended with the caraway essence and tawny port wine.
After five minutes, add an ounce and a half of tawny port wine and simmer uncovered for about seven minutes, to allow the alcohol to boil off. Now you have options. You can add water and then later thicken your sauce, or you can add a pre-mixed canned gravy. I used turkey gravy, but chicken will work as well.
Then once that is well mixed into your now nicely browned and seasoned venison, you can add whatever vegetables you intend to use in your pie mix. I used a frozen mixed vegetable, but if you do that, be sure you thaw the vegetables before adding them in. About now would be a good time to preheat your oven to 425 f.
If you feel that you want a thicker sauce, after incorporating the vegetables, you will pick up some water there, you can thicken it with some cornstarch dissolved in cold water. Stir, as it boils lightly, until the sauce has reached the consistency that you want.
*** Now, let’s think about the pastry crust. If you are going to use a single crust, then this recipe will work well. One and a quarter cups of flour, mixed with a quarter teaspoon of salt, and then blended in a food processor with a stick of cold, hard butter, chopped into small chunks until it resembles meal. Then add up to a quarter cup of ice cold water. Continue to blend until it rolls into a ball. Remove and roll out into a rough circle between two floured sheets of waxed paper. Refrigerate until you need it, which, by the way is now.
Pour your pie mix into a deep walled pie dish. Cover the mix with the pastry, trimming of the excess and doing a two finger pinch around the rim to seal the pastry. Into the oven it goes, for fifteen minutes, then reduce the heat to 350 f for another thirty minutes. You’re gonna like this a lot, but just a hint. Pot pies always taste better on day two after the flavors have melded. So don’‘t be afraid to refrigerate and savor it as a left over, later.
February 6, 2010
Foccacia by any Other Name
Boo likes flatbread pizza, so today she challenged me to come up with a recipe for flatbread. Here are three, the third, naturally, being the most work and the best flatbread. Did you know foccacia is Italian for "flatbread"? I didn't.
All three require "proofing" your yeast in warm water. Not too warm, or it will kill your yeast and then it really will be "flat" bread. Slightly warmer than room temperature should be fine.
Flatbread Pizza Dough
3/4 cup warm water, sprinkle with a packet of dry active yeast and wait for it to foam. Add 2 cups of flour, 1/2 tsp salt (You know what a "tsp" is, don'cha, we've been over this before), 1/8 tsp pepper . Knead until it's smooth and snaps back when you stretch it. (Cover with plastic while you get your toppings chopped and ready.) Cut into three parts for three different pizzas.
Roll one out into a broad oval with shoulders (okay, like a rectangle, but not) and put whatever you want on it. Some ideas include grilled chicken, tomatoes, basil, light sprinkle of shredded asiago and mozzarella, chevre crumbles, and toasted pine nuts. Bake at 400 for about 10 minutes, until the edges are good and brown. If you cover the crust completely with cheese, it will not bake properly. If you just have to have that much cheese, half bake it with no toppings ande then interrupt the bake to add the cheese and toppings.
Then check in with your cardiologist for a stress test. This is actually a pretty good no frills recipe.
or,
Flatbread Pizza dough (for those with a mixer and dough hook)
3 cups unbleached flour, plus more for dusting a work surface
2 tsps fine sea salt
1 envelope (1/4 ounce) active dry yeast
3 tblspns olive oil
1. Process the flour and 2 tsps salt in the bowl of a standing mixer fitted with the dough hook until thoroughly mixed, or about one minute.
2. Put the yeast in another bowl. Whisk in 1/4 cup warm water, then 2 tblspns of the oil. Let it rest until it foams, about 10 minutes, then pour this mixture into the center of the flour. Mix the flour and yeast solution until its mixed thoroughly. Add 3/4 cup warm water to the flour and mix again until the dough pulls together in a single, inseparable glob.
3. Dump the glob out onto a lightly floured surface and begin to knead the dough by working it with the heel of your hand. Push outward and pull the inside edge over the top. Repeat the process over and over to create a smooth ball of dough free of stickiness. This should take 6 to 8 minutes.
4. Brush a clean, stainless-steel bowl with the remaining tablespoon oil and put the ball of dough in the bowl. Cover with a clean cloth and proof at room temperature until it has doubled in size, 1 1/2 to 2 hours.
5. When the dough has risen, divide it in half, or thirds for thinner pizzas, and shape the pieces into balls that will later be patted into the traditional pizza shape. These dough balls can be individually wrapped in plastic and frozen for up to 2 months.
or,
More Work, Better Dough
2 tblspns yeast
3 cups warm water
2 tblspns light corn syrup
7 tblspns olive oil
8-10 cups unbleached flour
1.5 tblspns salt
1 tblspn minced garlic
1 tblspn rosemary
2 tspns oregano
1/2 tspns ground black pepper
Proof the yeast in 1/2 cup warm water in large bowl till it foams, about 5-8 minutes, add the rest of the water, 6 tblspns olive oil and all the corn syrup.
Mix in 3 cups flour, 1 cup at a time, then add salt, garlic and rosemary. Add more flour (a cup at a time would be wise) and mix this until it pulls away from the sides of the bowl. Flour your work surface. knead the dough 5-10 minutes till its non-sticky. Add a little (I said a little!) flour to make the sticky go away if you need to. Grease another bowl, roll the dough in a ball in this bowl until the outside of the dough ball is coated with oil. Cover and proof (let it rise) for 2 hours in a warm place. Punch it down, knead it for four minutes, then cover and proof it again for 1 hour. Punch it down and spread it into a 12 X17 pan. Brush with olive oil, sprinkle with the oregano and black pepper. Cover with your favorite toppings, or if you simply cannot think of anything to put on this see the recipe above.
bake 30-35 minutes.
All three require "proofing" your yeast in warm water. Not too warm, or it will kill your yeast and then it really will be "flat" bread. Slightly warmer than room temperature should be fine.
Flatbread Pizza Dough
3/4 cup warm water, sprinkle with a packet of dry active yeast and wait for it to foam. Add 2 cups of flour, 1/2 tsp salt (You know what a "tsp" is, don'cha, we've been over this before), 1/8 tsp pepper . Knead until it's smooth and snaps back when you stretch it. (Cover with plastic while you get your toppings chopped and ready.) Cut into three parts for three different pizzas.
Roll one out into a broad oval with shoulders (okay, like a rectangle, but not) and put whatever you want on it. Some ideas include grilled chicken, tomatoes, basil, light sprinkle of shredded asiago and mozzarella, chevre crumbles, and toasted pine nuts. Bake at 400 for about 10 minutes, until the edges are good and brown. If you cover the crust completely with cheese, it will not bake properly. If you just have to have that much cheese, half bake it with no toppings ande then interrupt the bake to add the cheese and toppings.
Then check in with your cardiologist for a stress test. This is actually a pretty good no frills recipe.
or,
Flatbread Pizza dough (for those with a mixer and dough hook)
3 cups unbleached flour, plus more for dusting a work surface
2 tsps fine sea salt
1 envelope (1/4 ounce) active dry yeast
3 tblspns olive oil
1. Process the flour and 2 tsps salt in the bowl of a standing mixer fitted with the dough hook until thoroughly mixed, or about one minute.
2. Put the yeast in another bowl. Whisk in 1/4 cup warm water, then 2 tblspns of the oil. Let it rest until it foams, about 10 minutes, then pour this mixture into the center of the flour. Mix the flour and yeast solution until its mixed thoroughly. Add 3/4 cup warm water to the flour and mix again until the dough pulls together in a single, inseparable glob.
3. Dump the glob out onto a lightly floured surface and begin to knead the dough by working it with the heel of your hand. Push outward and pull the inside edge over the top. Repeat the process over and over to create a smooth ball of dough free of stickiness. This should take 6 to 8 minutes.
4. Brush a clean, stainless-steel bowl with the remaining tablespoon oil and put the ball of dough in the bowl. Cover with a clean cloth and proof at room temperature until it has doubled in size, 1 1/2 to 2 hours.
5. When the dough has risen, divide it in half, or thirds for thinner pizzas, and shape the pieces into balls that will later be patted into the traditional pizza shape. These dough balls can be individually wrapped in plastic and frozen for up to 2 months.
or,
More Work, Better Dough
2 tblspns yeast
3 cups warm water
2 tblspns light corn syrup
7 tblspns olive oil
8-10 cups unbleached flour
1.5 tblspns salt
1 tblspn minced garlic
1 tblspn rosemary
2 tspns oregano
1/2 tspns ground black pepper
Proof the yeast in 1/2 cup warm water in large bowl till it foams, about 5-8 minutes, add the rest of the water, 6 tblspns olive oil and all the corn syrup.
Mix in 3 cups flour, 1 cup at a time, then add salt, garlic and rosemary. Add more flour (a cup at a time would be wise) and mix this until it pulls away from the sides of the bowl. Flour your work surface. knead the dough 5-10 minutes till its non-sticky. Add a little (I said a little!) flour to make the sticky go away if you need to. Grease another bowl, roll the dough in a ball in this bowl until the outside of the dough ball is coated with oil. Cover and proof (let it rise) for 2 hours in a warm place. Punch it down, knead it for four minutes, then cover and proof it again for 1 hour. Punch it down and spread it into a 12 X17 pan. Brush with olive oil, sprinkle with the oregano and black pepper. Cover with your favorite toppings, or if you simply cannot think of anything to put on this see the recipe above.
bake 30-35 minutes.
Subscribe to:
Posts (Atom)
