TIPS & INFORMATION TIPS & INFORMATION
Butter Forms
Chocolate From Beans To ?
Choosing a Duck
Flour
(Unsifted)Spoons And Cups Ounces Grams
Fresh vs. Dried Pasta
GATHERING ZEST
GLOSSARY
OF INGREDIENTS OF MEXICAN AND SOUTHWESTERN COOKING
Granulated
Sugar Spoons Ounces Grams
IN ANSWER TO ROUX
Italian
Cooking - Lesson 1 1/7 Olive Oil Balsamic Vinegar
Italian
Cooking - Lesson 1 2/7 Cheese Mushroom Tomato
Italian
Cooking - Lesson 2 3/7 Pesto Sauce
Italian
Cooking - Lesson 3 5/7 Polenta
Italian
Cooking - Lesson 3 4/7 Tomato Sauce
Italian
Cooking - Lesson 4 7/7 Sauteed Escarole Raisin-N
Italian
Cooking - Lesson 4 6/7 Polenta & Sausage
Measurement
Equivalents- Metric, American, British
Measurement
Equivalents- Metric, American, British 2
Metric Conversion Tables
OTHER COOKING
MEASUREMENTS
Temperature Conversions
TEMPERATURE
Keywords:tips, conversion, fahrenheit, centigrade
TURMERIC, What is it?
Yeast Bread - How to
Yeast Bread - How to
Knead
Yeast Bread - How to Mix
Yeast Bread -
How to Shape Your Loaf
Yeast Bread -
Judging Your Bread
Yeast
Bread - Using Stale or Leftover Breads
Yeast Breads
- Ingredients Information
GLOSSARY
OF INGREDIENTS OF MEXICAN AND SOUTHWESTERN COOKING
ACHIOTE SEED: The dried reddish seeds of the annatto tree
give food a
bright orange-yellow tint when they are cooked first in hot
fat; then,
the seeds themselves are discarded. Sometimes they are ground
to a
powder and stirred into such foods as butter for color. They
impart a
flavor that is gentle and hard to describe; like that of
saffron, it has
an earthy quality.
ADOBO: A piquant sauce of tomato, vinegar and spices.
ANISE SEED: This small, elongated seed tastes sharply of licorice.
ATOLE BLUE CORNMEAL: This is blue corn that has been dried,
roasted, and
ground specifically to be used in make ATOLE, a cornmeal
gruel. Blue
corn, unlike ordinary field corn, is always dried and ground
before use.
Cornmeal, blue, yellow, or white, can be used as a thickener.
AVOCADO: This fruit is ripe when the flesh under the
leathery skin
yields to light pressure. A hard avocado will ripen if left at
room
temperature for two or three days. The Haas or California type
is
smaller and darker green than the emerald type grown in
Florida, and
some say it is more flavorful as well. Keep avocado flesh from
discoloring by brushing it with lemon juice as it is peeled.
BEANS: It takes time to prepare dried beans, but the result
is a tender
bean that is still firm. Canned beans are sometimes mushy, but
they are
convenient to keep on hand and are packed in liquid that adds
flavor to
many recipes. Dried beans keep almost indefinitely. Before
cooking dried
beans, rinse them well and pick them over for stones or
inferior beans.
TYPES OF BEANS:
BLACK BEANS: (frijoles negros, turtle beans) though small,
have a hearty
flavor. South American cooking makes great use of them.
BLACK-EYED PEAS: (cowpeas) are the seeds of the cowpea, an
annual vine.
They are tan with a blackish stain, hence
"black-eyed".
GARBANZO BEANS: (chickpeas) are Spanish in origin. These
rounded beige
beans have a nutty flavor.
NORTHERN BEANS: are white, relatively large and mild.
PINTO BEANS: (frijoles) are charmingly speckled with brown
on a pale or
pinkish background.
RED BEANS: are favorites in the southern states. Pinto
beans may be
substituted.
BUFFALO: This commercially raised red meat is lower in
cholesterol and
fat than beef. Unlike beef, it isn't marbled with fat.
Accustomed as we
are today to tender cuts of meat, buffalo is best enjoyed
ground rather
than steaks.
CAPERS: These are the pickled, green buds from the prickly
caper bush.
They are somewhat smaller than raisins and are bottled in
brine.
CAYENNE: See Chile.
CHAYOTE: (christophine, mirliton, vegetable pear): Related
to gourds,
chayote squash have none of their brilliant decoration. Light
green skin
encases firm flesh of an even paler green. Chayote may be
baked,
steamed, stuffed and sauteed. A 1 lb Chayote makes a nice
serving for
two or three people.
CHEESE: Traditional Mexican cheeses were mad with goat's or
sheep's
milk. The following cheeses are used in this style of cooking:
CHEDDAR: is a mild firm cheese of English origin that
becomes more sharp
with age. It melts beautifully.
CHIHUAHUA: (Asadero Or Oaxaca) is white, creamy and tangy.
Sometimes it
is sold braided. Mozzarella or Monterey Jack may be
substituted.
CO-JACK: is an American invention. Block cheese marbled
with Colby and
Monterey Jack.
COLBY: is a slightly sharp cheese with a flavor similar to
that of
Cheddar. This American cheese has a rather soft open texture.
MONTERY JACK: is a mild cheese usually sold in blocks. It
softens at
room temperature.
QUESO ANEJO: is an aged, hard grating cheese. It ranges
from pale cream
to white in color and is quite salty. Romano or Parmesan may
be
substituted.
QUESO FRESCO: (Ranchero seco) can be compared to a very
salty farmer's
cheese. A reasonable substitute for this crumbly cheese is
Feta Cheese.
SIERRA: is another rather dry sharp cheese that grates
easily. Romano or
Parmesan may be substituted.
CHILI: Chilies are native to the Americas. They have been
known in North
America for some time but are said to have traveled north by a
circuitous route; apparently they found their way from Mexico
to the
Western world with Christopher Columbus, then to the East and
finally
back to North America. New strains of chilies are developed
frequently,
bred for hardiness, sweetness, hotness and so forth. But
chilies are
full of surprises; two chilies picked from the same plant may
vary
widely in hotness. To quench the fire of a too-spicy mouthful,
do not
reach for a water glass. Water will only spread the capsaicin
(the
compound that our tongues register as "hot") around.
Instead, take a
large mouthful of something starchy; corn chips, beans, bread
or rice.
Sometimes finding fresh chilies is difficult. This probably
isn't a
question of distribution, but of perishability. Canned and
dried chilies
are usually available.
The Following is a short list of peppers and what they are.
ANAHEIM CHILIES: (California Green Chilies) are slim
between five and
eight inches long and of various light shades of green. these
mildly hot
chilies are sometimes twisted in appearance. They are
occasionally
stuffed, but their flesh is thin and more fragile than that of
the
poblano chilies. The Anaheims cultivated in New Mexico-- where
the name
is Chili Verde--are reputedly hotter. A ripe red Anaheim is
sometimes
known as a chili Colorado. Anaheim chilies are dried and tied
in
wreathes (ristras) and ground and blended in commercial chili
powder
mixtures. They may be purchased in cans as "mild green
chilies". These
chilies were named after the town that at the turn of the
century, was
the site of a chili cannery.
ANCHO refers to a ripened, dried poblano chili.
CASCABEL CHILIES: True ones are scarcer than hens' teeth in
most parts
of the United States. Sometimes dried Anaheim Chilies are
labeled
"cascabel," but they are very different from the
authentic item. Fresh
cascabel chilies are hot and have a distinctive flavor. They
are round
and 1 1/2 inches in diameter. Dried, the cascabel chili has a
nutlike
flavor.
CAYENNE CHILIES: are thin and tapered, three to seven
inches long. Dark
green (unripe) or bright red (ripe), the cayenne is incendiary
and well
known to Asian kitchens. The red ones are dried and ground to
make
cayenne pepper ("ground red pepper"). This product
adds heat and just a
little chili flavor.
Chipotle Chilies are smoked, dried Jalapenos with a very
wrinkled
appearance. Fresh jalapenos are vibrant green but they turn
brown when
smoked. Chipotles can be purchased loose (dry) or canned in
Adobo sauce.
The canned variety is especially convenient as it saves having
to soak
and soften them.
GUAJILLO CHILIES: (Mirasol Chilies) have a vegetal flavor
that shines
even though the drying process. Guajillos are orange-red,
skinny and
about two to three inches long.
JALAPENO CHILIES: range from hot to very hot. They are dark
green, fat
and about two to three inches long with a characteristically
rounded
tip. Watch out for the little ones, which are the hottest.
Jalapenos
ripen to red. Use them fresh or pickled.
PASILLA CHILIES: are hot and brown (almost black when
dried, which is
how they are commonly found.) They have a dusky flavor.
POBLANO: is the chili most frequently used for CHILIES
RELLANOS. It is a
suave dark green and ranges from mild to hot. Shaped like a
long bell
pepper, the poblano has a nice shape for stuffing.
RED PEPPER FLAKES: are just that; flaked, dried ripe
chilies. Most red
pepper flake mixtures are quite hot.
SERRANO CHILIES: are a sort of middling green, developing
to brilliant
red when ripe. Extremely hot (as hot as any chili), this chili
is
usually shorter and thinner than the jalapeno.
CHILI SAFETY
The flesh, rips and seeds of chilies are rich in irritating
burning
oils. When preparing chilies, always wash your hands and the
utensils in
soapy water. Be especially careful not to rub your face--eyes
in
particular--until the oils have been thoroughly washed away.
When
processing chilies in a blender or food processor, avert your
face as
even the fumes are burning. Some cooks who work with chilies
for any
extended length of time, wear plastic gloves. There is a
higher
concentration of capsaicin in the ribs of chilies; remove them
for a
milder chili.
ROASTING CHILIES: Recipes often call for chilies to be
roasted. This
enhances the flavor and makes them a snap to peel. Roasted
chilies may
be frozen before peeling, a convenience if you roast a big
batch at
once; wrap them airtight in plastic wrap.
BROILER METHOD: Set oven control to broil. Arrange whole
chilies with
their top surfaces about 5 inches from the heat. (Some people
cut a
small slit in the shoulder of each chili, to prevent it from
bursting.)
Broil, turning occasionally, until the skin is blistered and
evenly
browned (NOT burned). Remove chilies to a plastic bag and
close tightly;
let chilies sit for 20 minutes, then peel. Anaheim and poblano
chilies
will roast in 12 to 17 minutes; jalapeno and serrano chilies
in about 5
minutes.
GAS STOVE TOP METHOD: Spear a whole chili on a long handled
metal fork
and hold it about 5 inches from the flame. Turn the chili so
that it
roasts evenly. Place roasted chilies in a plastic bag and
close tightly;
let chilies sit for 20 minutes, then peel. The disadvantage of
this
method is of course that you can't roast a number of chilies
at once.
ELECTRIC STOVE TOP METHOD: This involves a little ingenuity
on the part
of the cook. Arrange a sturdy heatproof metal rack (such as a
cake rack)
so that the grill sits about 4 to 5 inches above the electric
burner.
Place whole chilies on the rack over high heat. Turn the
chilies on the
rack so that they roast evenly. Remove chilies to a plastic
bag and
close tightly; let chilies sit for 20 minutes and then peel.
CHILI POWDER: This is a mixture of ground dried red chilies
blended with
other spices and herbs. It is said to have been invented by
Willie
Gebhardt, a Texan in 1892. Most brands include cumin and
oregano. Often
chili powder formulas contain paprika, coriander and salt.
Chili powder
is not to be confused with ground red chilies.
CHOCOLATE: The Aztecs are credited with the discovery of
chocolate. It
was probably first used to flavor a bitter drink favored by
their
mystics. Another Mexican invention, the molinillo, is a wooden
whisk
used to whip hot chocolate. The handle is rolled between the
palms of
the hands, whipping the mixture until it is frothy. Today,
block Mexican
chocolate frequently contains cinnamon, vanilla, clove and
ground
almonds.
CHORIZO: This spicy smoked pork (or pork and beef) sausage
is available
both in links and in bulk.
CILANTRO (Mexican Parsley, Chinese Parsley, fresh
Coriander): This herb
bears a resemblance to flat leaf parsley, but the flavor is
entirely
different: strong, fresh, acid. Cilantro is perishable; store
it in the
refrigerator with the stems in water and plastic loosely
covering the
leafy tops.
CINNAMON: This is truly a spice of Mexican cuisine, used in
dishes sweet
and savory. It is available ground as a powder or in tightly
rolled dry
quills. Sometimes the bark of the cassia tree is sold as
cinnamon; the
flavor is similar but neither as true nor as intense. Look for
authentic
cinnamon.
CORIANDER: This spice is the seed of the plant that gives
us cilantro.
It has a dusky flavor that is often associated with Eastern
cooking. It
may be purchased ground or as whole dried seeds.
CORN HUSKS: Dried corn husks, softened by soaking, are used
to wrap food
before it is cooked. They make a sort of natural jacket that
holds a
mixture together as it steams. Remove any silk clinging to the
dried
husk before using. Several small corn husks may be overlapped
for a
larger wrapping as for a tamale.
CORNMEAL: Dried corn is of course the staple of southwestern larders.
When cornmeal is called for, use yellow or white, coarsely
or finely
ground.
CUMIN: This is the powerful, sometimes dominating spice so
often used in
traditional southwest cooking. Recipes may call for whole
cumin seed or
ground cumin.
DUCK: This bird is considered "game" less and
less, perhaps because it
is widely available, frozen, in supermarkets. Wild duck,
indeed, tastes
gamy, and in fact the flesh of water fowl may take on a
distinctly fishy
taint. Commercially bred ducks, though, are well fed and
succulent.
FRIJOLE: Spanish for BEAN. See Beans.
GAME: Americans tend to consider the following animals
game: Buffalo,
Duck, Goose, Pheasant, Quail, Rabbit, and Venison. Generally
speaking,
farm-raised game animals haven't had to scratch for a living
and so is
meatier and has a flavor somewhat less "gamy". It is
traditional to
serve any game with foods upon which it feeds. For example,
serve game
birds with berry sauces and wild rice.
GROUND RED CHILIES: This is pure chili powder from finely
ground dried
red chilies. It is not blended chili powder.
GROUND RED PEPPER: From ground dried cayenne chilies, this
is often
called "cayenne pepper". See Chili, Cayenne.
GUAVA: These yellow-green fruits with pale faintly pink
flesh are about
the size of a plum. They are intensely fragrant when ripe.
Guava paste
is only one of the fruit pastes beloved of Hispanics, often
served with
cream cheese as dessert. The fruit is cooked with sugar until
thick,
then canned or shaped into blocks.
HOMINY: These corn kernels have been soaked and lightly
cooked so that
the outer coating can be removed.
INSTANT CORN FLOUR TORTILLA MIX (MASA) This commercial
product is the
shortcut in making fresh corn tortillas. It is fresh corn MASA
that has
been dried and ground.
JERUSALEM ARTICHOKE (Sunchoke) This knobbed root keeps well
in the
refrigerator or other cold place. Jerusalem artichokes
discolor after
peeling. Dip them in acidulated water as the flesh is exposed.
Enjoy
Jerusalem artichokes ray in salads, or broiled, sauteed,
mashed or in a
gratin.
JICAMA: The flesh of the jicama root is often compared to
that of the
water chestnut, both for flavor and crunch. Jicama is related
to the
sharp-tasting turnip but is so mild in flavor that, when eaten
raw, it
is usually sprinkled with lemon or lime juice and chili
powder. After
the brown fibrous skin has been pared away, jicama flesh does
not
discolor. Look for smallish jicama, which will be sweet and
moist.
JUNIPER BERRIES: The fruit of an ever green, juniper
berries give gin
its distinctive flavor. They are sometimes used to flavor game
dishes.
These blue-green berries are purchased dried. Add them
(sparingly) whole
to saucy foods for subtle flavor or slightly crushed for more
impact.
LARD: This has been perhaps the most frequently used
cooking fat south
of the boarder since it was introduced by the Spaniards. For
tender,
flaky pastries, lard can't be beat. It is little known that
lard, for
all its reputation, has approximately half the cholesterol of
butter.
MANGO: The skin of this oval fruit is washed in gold, pink,
red, and
parrot green. The flesh is deep yellow, juicy and richly
perfumed.
Mangoes have flat, oval pits. To slice the fruit, free it from
the pit
in large pieces.
MASA: Literally "dough" in Spanish. MASA is
cornmeal dough made from
dried corn kernels that have been softened in a lime (calcium
hydroxide)
solution, then ground. Fresh MASA is commercially available in
Mexico,
but it is tricky to work with and dries out quickly. MASA
comes finely
ground, for tortillas, and coarsely ground for tamales. It is
easier to
use instant corn flour tortilla mix when making tortillas.
NOPALES: These leaves of the prickly pear (nopal) cactus
are firm crunch
pads. Let size be your guide in buying them; the smaller the
pad, the
more likely it is to be tender. Use tweezers to remove spines,
a sharp
paring knife or vegetable peeler to remove their bases. With a
flavor
similar to green beans, NOPALES are eaten both raw and cooked.
NUTS: In southwest cooking, nuts are sometimes ground and
stirred into
sauces as a thickening agent. In addition to giving the sauce
more body,
raw nuts add, of course, their own particular flavor. Toasted
nuts are
more often used as a garnish or in baking.
TOASTING NUTS: Toasting enhances the flavor of the nut. To
toast nuts,
spread them in a single layer in an ungreased pan; bake at 350
degrees
F, stirring and checking for doneness frequently. Nuts are
toasted when
they are lightly browned. Let almonds, pecans and walnuts bake
for 7 to
12 minutes. Pine nuts toast more rapidly, in 5 to 7 minutes.
TO GRIND NUTS: To grind nuts, place 1/3 to 1/2 cup at a
time in the
workbowl of a food processor or blender. Process them in short
pulses
just until ground (longer and you will have nut butter).
PAPAYA: A nearly oval fruit with creamy golden yellow skin,
orange
yellow flesh and scores of shiny black seeds conveniently
packed in its
center. When slightly underripe, the flesh is firm (perfect
for making
into relishes); When ripe, it is so juicy as to be almost
melting.
PECAN: This oil-rich nut is an American native. See Nuts
for toasting
and grinding.
PEPITA: See Pumpkin Seed
PEPPER: There is PIPER NIGRUM, Peppercorn, and the CAPSICUM
FRUTECENS
and CASPSICUM ANNUUM, the family of vegetables know variously
as peppers
and chilies. Peppercorns came to the Western world originally
from
Madagascar. The success of medieval spice traders made black
pepper more
widely available and only a little less precious than it had
previously
been.
Representing the FRUTESCENS contingent, bell peppers are
related to
chilies but lack the capsaicin (the compound that makes them
hot), Bell
peppers are therefore known as "sweet". Until
recently, bell peppers of
any color than green were an oddity at many markets; today,
there is a
profusion of yellow, red and purple ones. Red and yellow are
acknowledged to be the sweetest. Roast bell peppers as for
chilies.
PHEASANT: This game bird fares equally well when cooked
with a bravely
seasoned sauce or a mild creamy one. Serve it with a grain
side dish;
see Game.
PILONCILLO: This unrefined sugar is purchased in hard
cones. Like other
"raw" sugars, piloncillo is beige to brown; the
deeper the color, the
more pronounced the molasses flavor.
PINE NUTS (PINIONS, PIGNOLIS): Pine nuts are the seeds of
the Pinion
pine. They are delicious raw or toasted. Store them tightly
covered and
either refrigerated or frozen, depending on how quickly they
are to be
used. See NUTS for toasting and grinding.
PLANTAIN: This relative of the banana boasts a thick skin
and large
size. The fruit itself tends to be a deeper yellow than that
of the
banana. Cooked unripe plantain is eaten as one would a potato.
Plantains
are sweetest when ripe, which isn't until their skins are an
alarming
through black. Like bananas, plantains will ripen after they
have been
harvested.
POSOLE: Sometimes hominy is called "posole," but
the word authentically
refers to a dish made with hominy as an ingredient. See Hominy
PRICKLY PEAR: This is the diminutive (egg size) fruit of
the cactus of
the same name. It is nearly impossible to avoid the prickles
when
peeling to reveal the garnet-colored flesh. Prickly pears are
sometimes
sold with the prickles removed.
PUMPKIN SEED: With the shells or husks removed, pumpkin
seeds are known
as PEPITAS. Store them in a cool, dry place. To toast pumpkin
seeds,
spread them in a single layer in an ungreased pan. Bake at 350
degrees
F. for 13 to 15 minutes, stirring and checking for doneness
frequently.
QUAIL: These little birds weigh in at about 1/4 pound. They
have richly
flavored meat, what there is of it. Quail are most commonly
available
frozen. See GAME.
QUESO: Spanish for "cheese."
QUESO ANEJO: The name means "aged cheese," in Spanish. See CHEESE.
QUESO FRESCO: The name means "fresh cheese,) in Spanish. See CHEESE.
RABBIT: Rabbits are raised commercially. As with many
uncommon meats, it
is said of rabbit, that it "tastes like chicken." It
doesn't; it tastes
like rabbit. Large rabbits aren't as tender as the little
ones; it is
well to marinate or stew older ones, or make rabbit sausage.
See GAME.
RED PEPPER: See Ground Red Pepper.
RED PEPPER SAUCE: This commercially bottled condiment is
made from
vinegar, spices and hot chilies. It adds heat but little in
the way of
flavor.
RICE: Mexican cooking calls for long grain or medium-grain
white rice.
The occasional southwestern dish uses wild rice, which really
isn't
rice. It is the fruit of an aquatic grass once harvested only
by Native
Americans who lived by the Great Lakes.
SQUASH BLOSSOMS: Contrary to poplar belief, the blossoms
used in
southwest cooking are those of winter squashes such as
pumpkin, not
zucchini. They are a perishable item and are best used the day
they are
bought.
TAMARIND: This is an intensely pungent, tart pod about four
inches long.
Tamarind is usually bought packaged in a tightly compressed,
sticky
plastic-wrapped lump. The flesh is riddled with fibers and
seeds--not
what you want in your food--and must be soaked before using.
Separate
the tamarind pods, pulling away and discarding as much of the
pod as you
reasonably can. Cover with water and let the pulp soak for at
least an
hour (overnight, if time permits). Then squeeze the pulp well
to extract
the juice or rub as much pulp as you can through a fine mesh
sieve.
TEQUILA: A pale, sharp-tasting liquor distilled from the
agave plant,
which thrives in an arid, hot climate. The stem of the agave,
known also
as the "century plant," is used in making both
PULQUE and tequila.
TOMATILLO: These fat little vegetables are the size of
robust cherry
tomatoes. They grow in papery husks reminiscent of Japanese
lanterns and
taste best when they are a brilliant green in color. By the
time they
begin to turn yellow, they have lost some of their acid
freshness. This
happens when they are lightly cooked too, but then, although
they
relinquish their vibrant color, the develop a gentler flavor
and become
more luscious. Uncooked, chopped tomatillos are the basis for
chunky
green salsas. Select tomatillos with their husks still drawn
tightly
around them. Husk and rinse off the sticky residue before
using them.
TOMATO: Roasting tomatoes gives them a faintly mysterious
flavor. It
works best with truly ripe red tomatoes.
TO ROAST TOMATOES: To roast and peel tomatoes, set the oven
control to
broil. Arrange cored tomatoes with their top surfaces about 5
inches
from the heat. Broil, turning occasionally, until the skin is
blistered
and evenly browned, about 5 to 8 minutes. The skins will be
easy to
remove. If the tomatoes are roasted on aluminum foil, the
cleanup will
be easy and you'll be able to save any juice they give off as
they
roast.
TORTILLA: Tortillas are round, flat unleavened breads made
from ground
wheat or corn. They are the basis of Mexican cookery.
Tortillas are
rolled, folded, used as dippers, fried crisp and munched
fresh. Corn
tortillas are cut into wedges and fried for chips. For the
best chips,
fry tortillas that are at least one day old. Flour tortillas,
softer
than those made from corn, are more popular in northern Mexico
where
corn does not flourish; wheat was brought there by the
Spanish.
Commercially made tortillas of both kinds are best stored in
the freezer
until needed.
To soften tortillas, warm them on a hot ungreased skillet
or griddle for
about 30 seconds to 1 minute. They can be warmed in a 250
degree oven
for 15 minutes. Or, wrap several in dampened microwaveable
paper
toweling or microwave plastic wrap and microwave on high (100%
Power)
for 15 to 20 seconds.
TRIPE: Usually what is meant by tripe is the line of pig
and sheep
stomachs. Tripe is the identifying ingredient of traditional
MEMUDO, a
hearty soup. Tripe needs to be thoroughly rinsed often, in
three or four
changes of cold water, before it can be used.
VENISON: Venison is deer meat. Because it is lean, venison
needs moist
heat to keep it tender. See GAME.
WALNUTS: The flavor of this nut is delicious with corn. See
NUTS for
toasting and grinding.
WILD RICE: See RICE.
BACK TO INDEX:
************************************************************************
Measurement
Equivalents- Metric, American, British
This is appropriate since I am posting it after reading the
recipe for
British Christmas Cake. Here are the weights American to
Metric. They
are approximate so you can fudge a little bit.
Ozs And Pounds Grams and Kilograms
1 ounce 30 grams 2 ounces 60 grams 3 ounces 85 grams 4
ounces 1/4 lb 115
grams 5 ounces 140 grams 6 ounces 175 grams 7 ounces 200 grams
8 ounces
1/2 lb 225 grams 9 ounces 250 grams 10 ounces 285 grams 12
ounces 3/4 lb
340 grams 16 ounces 1 lb 450 grams 24 ounces 1 1/2 lb 675
grams 2 pounds
900 grams 2.2 pounds 1 Kilogram 3 pounds 1350 grams 3.5 pounds
1500
grams 1 1/2 kilograms 4 pounds 1800 grams 5 pounds 2 1/4
Kilograms 10
pounds 4 1/2 Kilograms 15 pounds 6 3/4 Kilograms 20 pounds 9
Kilograms
25 pounds 11 1/4 Kilograms
To convert:
Ounces to grams Grams to ounces Multiply ozs by 28.35
Multiply grams by
0.035
This table is found in the back of Chef Tell Tells All by
Tell Erhardt
which I found at the local library. Publisher is Schiffer
Publishing
Limited Box E Exton Pa 19341. Copyright 1979 ISBN
0-916838-27-7. Hope
that you can all use it.
BACK TO INDEX:
************************************************************************
Measurement
Equivalents- Metric, American, British 2
Well as promised, here is the first table for the metric
conversion.
These are all liquid measurements.
Cups & Spoons Liquid Ounces Milliliters
1 Teaspoon 1/6 Ounce 5 Milliliters 1 Tablespoon 1/2 Ounce
15 Milliliters
4 Tablespoons 1/4 Cup 2 Ounces 59 Milliliters 5 Tablespoons
1/3 Cup 2
2/3 Ounces 79 Milliliters 1/2 Cup 4 Ounces 119 Milliliters 2/3
Cup 5 1/3
Ounces 157 Milliliters 3/4 Cup 6 Ounces 178 Milliliters 1 Cup
8 Ounces
1/4 Liter 2 Cup 1 Pt. 16 Ounces 1/2 Liter 4 Cup 1 Qt. 32
Ounces 1 Liter
4 Qts 1 Gal 128 Ounces 3.97 Liters
BACK TO INDEX:
************************************************************************
Metric Conversion
Tables
AMERICAN LIQUID MEASUREMENTS CONVERTED TO METRIC:
American: Liquid Grams: Other American Abbreviations:
teaspoon 5 t. t
tsp tspn tablespoon 15 T. T Tbsp Tbspn cup 227 c. c C C. pint
454 pt. pt
quart 907 qt. qt gallon 3628 gal. gal
Note: British liquid ounce is 1.04 times the American
ounce; the British
pint contains 20 British ounces; and the British quart, 40
ounces. A
gill is 5 ounces, or about 2/3 of an American cup. The pint
(liquid)
weighs a pound everywhere except in England where a pint
weighs a pound
and a quarter. British dry measures for ounces and pounds, and
linear
measures for inches and feet, are the same as American
measures.
CONVERSION FORMULAS- American, British, Metric:
To Convert: Multiply: By: Ounces to grams the ounces 28.35
Grams to
ounces the grams 0.035 Liters to American quarts the liters
0.95 Liters
to British quarts the liters 0.88 American quarts to liters
the quarts
1.057 British quarts to liters the quarts 1.14 Inches to
centimeters the
inches 2.54 Centimeters to inches the centimeters 0.39
CUP-DECILITER EQUIVALENTS: 1 declilter equals 6 2/3 tablespoons
Cups: Deciliters: Cups: Deciliters: 1/4 0.56 1 1/4 2.83 1/3
0.75 1 1/3
3.0 1/2 1/13 1 1/2 3.4 2/3 1.5 1 2/3 3.75 3/4 1.68 1 3/4 4.0 1
2.27 2
4.5
GRAM-OUNCE EQUIVALENTS:
Grams: Ounces: Grams: Ounces: Grams: Ounces 25 0.87 75 2.63
100 3.5 30
1.0 80 2.8 125 4.4 50 1.75 85 3.0 150 5.25
TO CONVERT FARENHEIT INTO CENTIGRADE, subtract 32, multiply
by 5, then
divide by 9.
TO CONVERT CENTIGRADE INTO FARENHEIT, multiply by 9, divide
by 5, then
add 32.
From another book:
LIQUID MEASURES:
Fluid American Imperial Mililiters Ounces Measures Measures
1 tsp 1 tsp 5 1/4 2 tsp 1 dessert spoon 7 1/2 1 Tbsp 1 Tbsp
15 1 2 Tbsp
2 Tbsp 28 2 1/4 cup 4 Tbsp 56 4 1/2 cup 110 5 1/4 pint, or 1
gill 140 6
3/4 cup 170 8 1 cup 225 9 250 10 1 1/4 cup 1/2 pint 280 12 1
1/2 cup 340
15 3/4 pint 420 16 2 cup (1 pint) 450 18 2 1/4 cup 500 20 2
1/2 cup 1
pint 560 24 3 cup 675 25 1 1/4 pint 700 27 3 1/2 cup 750 30 3
3/4 cup 1
1/2 pint 840 32 4 cup (1 quart) 900 35 1 3/4 pint 980 36 4 1/2
cup 1000
(1 liter)
SOLID MEASURES:
American and Imperial Metric Measures Measures Ounces:
Pounds: Grams:
Kilos: 1 28 2 56 3 1/2 100 4 1/4 112 5 140 6 168 8 1/2 225 9
250 1/4 12
3/4 340 16 1 450 18 500 1/2 20 1 1/4 560 24 1 1/2 675 27 750
3/4 28 1
3/4 780 32 2 900 36 2 1/4 1000 1 40 2 1/2 1100 48 3 1350 54
1500 1 1/2
BACK TO INDEX:
************************************************************************
TEMPERATURE
Keywords:tips, conversion, fahrenheit, centigrade
To convert Fahrenheit into Celsius (Centigrade): Subtract
32 from
degrees of Fahrenheit multiply by 5 then divide by 9
To convert Celsius (Centigrade) into Fahrenheit: Multiply
Celsius by 9
divide by 5 then add 32
212 Degrees Fahrenheits = 100 Degrees Celsius
BACK TO INDEX:
************************************************************************
OTHER COOKING
MEASUREMENTS
60 drops = 1 teaspoon (lower case "t") 2
teaspoons = 1 liquid ounce 3
teaspoons = 1 Tablespoon (upper case "T") 16
Tablespoons = 1 cup = 8
fluid ounces 2 cups = 1 pint = 500 ml = 5 dl = 1/2 liter 2
pints (pt)= 1
quart (qt) 4 quarts (qts) = 1 gallon (gal) 2 cups liquid
(including
butter) = 1 pound (lb)
And I have some more. I just got a copy of the New Fannie
Farmer
Cookbook from the library and it had the following in the
front cover.
Butter, Shortening, Cheese, And Other Solid Fats
Ounces Grams 1 Tb 1/8 Stick 1/2 15 Grams 2 Tb 1/4 Stick 1
30 Grams 4 Tb
1/2 Stick (1/4 C) 2 60 Grams 8 Tb 1 Stick (1/4 Lb) 4 115 Grams
(1/2 Cup)
16 Tb 2 Sticks (1/2 Lb) 8 225 Grams (1 Cup) 32 Tb 4 Sticks (1
Lb) 16 450
Grams (2 Cups) (500 Grams =1/2 Kilo.)
BACK TO INDEX:
***********************************************************
Granulated
Sugar Spoons Ounces Grams
1 Ts 1/6 5 Grams 1 Tb 1/2 15 Grams 1/4 Cup 1 3/4 60 Grams
(4 Tbs) 1/3
Cup 2 1/4 75 Grams (5 Tbs) 1/2 Cup 3 1/2 100 Grams 2/3 Cup 4
1/2 130
Grams 3/4 Cup 5 150 Grams 1 Cup 6 3/4 200 Grams 1 1/2 Cups 9
1/2 300
Grams 2 Cups 13 1/2 400 Grams
Here are some more. I hope that they will help you all
understand our
way of measuring. Let me know via this echo if they do not get
there in
good fashion and I will try to repost them.
BACK TO INDEX:
**************************************************************
Flour
(Unsifted)Spoons And Cups Ounces Grams
1 Tb 1/4 8.75 1/4 Cup 4 Tb 1 1/4 35 1/3 Cup 5 Tb 1 1/2 45
1/2 Cup 2 1/2
70 2/3 Cup 3 1/4 90 3/4 Cup 3 1/2 105 1 Cup 5 140 1 1/2 Cups 7
1/2 210 2
Cups 10 280 3 1/2 Cups 1 Lb 16 490
NOTE: 1 Cup Sifted Flour = 1 cup unsifted flour minus 1 1/2
TBs.
BACK TO INDEX:
**************************************************************
Temperature Conversions
LIQUID:
180 degrees F 85 degrees C. Simmering point of water 212
Degrees F 100
degrees C. Boiling Point of water 234-240 Deg F 115 degrees C.
Soft-ball
Stage for syrups 290-310 Deg F 143-155 Deg C. Hard-crack stage
for
syrups 320 Degrees F 160 Degrees C. Carmel stage for syrups
220 Degrees
F 108 Degrees C. Jelling point For Jams/Jellies
OVEN HEATS:
250 Degrees F 120 Degrees C. Very Slow Oven 300 Degrees F
150 Degrees C.
Slow Oven 325 Degrees F 165 Degrees C. Moderately Slow Oven
350 Degrees
F 180 Degrees C. Moderate Oven 375 Degrees F 190 Degrees C.
Moderately
Hot Oven 400 Degrees F 205 Degrees C. Hot Oven 450-500 Deg F
230-260 Deg
C. Very Hot Oven
MEAT TEMPS IN C.: The temperatures below are using a
standard meat
themometer in C.
BEEF: In the center, not touching bone.
54 Degrees C Rare 71 Degrees C Medium 82 Degrees C Well Done
Can sizes Picnic 10 1/2 - 12 ounces No. 300 14 - 16 ounces
No. 303 16 -
17 ounces No. 2 1 lb 4 ounces or 1 pint 2 fluid ounces No. 2
1/2 1 lb 13
ounces No. 3 Cyl. 3 lb 3 ounces or 1 quart 14 fluid ounces No.
10 6 1/2
lbs to 7 lbs 5 ounces Soup Can 11 3/4 Ounces (I believe. Will
have to
check and I will let you know in the echo.)
BACK TO INDEX:
************************************************************************
GATHERING ZEST
1. The tiny holes make for a very fine zest. ( important
for a non
gritty pie filling )
2. Peelers do not offer the finess of control required in
the matter of
zest vs pith.
3. The natural oils of the zest are more evenly distributed
when the
zest is finely scraped than when chopped. I find ( the wide
more so ) my
lemon pies are more lemony than when I peel and chop so it
cannot be
that I'm loosing more lemon oil than when I chopped.
4. If cleanup was a problem for me - I'd take a room at
Macdonalds!
Cleaning the zest from a grater in not at all difficult. Turn
it upside
down and use a dry pastry brush.
BACK TO INDEX:
************************************************************************
IN ANSWER TO ROUX
The latter is called a "slurry" or "white
wash" and highly frowned upon
in culinary circles, though perfectly appropriate in good
"old
fashioned" home kitchens, even mine.
Cornstarch, of course, is appropriate for dessert sauces or
thickening
of Fond Lie (deglazed and strained juices of beef roast
drippings to a
flavorful and lightly thickened sauce)
ROUX is equal parts of melted butter and hard flour cooked
to specific
levels of doneness according to its use. Beef fat or
renderings may be
substituted to impart an appropriate flavour to sauces
containing beef
stock.
WHITE ROUX: Butter and hard (AP) flour cooked over medium
heat for
approx 5 minutes so as to remove the starchy flavour of the
flour. Use
as a thickening for Bechemel (white sauce)
BLONDE ROUX: As above and cooked until light and sandy
colored. Used as
a thickening agent for a Veloute (light flavourful sauce made
from
chicken, veal or fish stock)
BROWN ROUX: As above or with a sustitute of beef fat. Cook
until dark
brown and with a nutty aroma. The extended cooking period
reduces the
starch level thus more roux is required to thicken the stock.
Used to
thicken brown stock in the preparation of Sauce Espagnole
(brown sauce)
or the reduction of brown stock and addition of equal parts of
espagnole
to create a Demi-Glace (extremely rich and flavorful sauce
that is
lightly thickened)
In some cases were a sauce requires additional finishing
without going
through the process of a reduction, one would use a Beure
Manie
(uncooked and equal amounts of butter and flour) Combine small
and equal
parts of butter and flour in a bowl or palm of hand. Drop
niblets of
roux in a sauce to adjust thickness. Use sparingly and allow
2-3 minutes
of cooking time to remove any starchy after-taste.
BACK TO INDEX:
************************************************************************
Chocolate From Beans
To ?
Choose your Chocolate
The cacao tree amounts to more than just a hill of beans.
Processing the
beans yields cocoa butter and chocolate liquor--the key
ingredients in
chocolate.
Baking Chocolate is unsweetened and consists mostly of
chocolate liquor,
with very little cocoa butter.
Bittersweet or semi-sweet chocolate contains chocolate
liquor, cocoa
butter, sugar and vanilla or vanilla flavoring.
Sweet Dark Chocolate contains more sugar, less chocolate liquor.
Milk chocolate contains chocolate liquor (though less than
in dark
chocolates) cocoa butter, sugar, milk and vanilla.
White chocolate contains no chocolate liquor, only cocoa
butter, milk,
sugar and vanilla.
Cocoa powder is unsweetened chocolate liquor with most of
the cocoa
butter removed.
To substitute cocoa powder for unsweetened baking
chocolate, use 3
tablespoons cocoa powder, plus 1 tablespoon butter (or
margarine or
shortening) for every 1 ounce (1 square) of baking chocolate.
Dutch-process cocoa has a slightly different taste. It's
processed with
alkali to neutralize some of the acid and has a slightly
higher fat
content than regular cocoa.
BACK TO INDEX:
**************************************************************
TURMERIC, What is it?
Turmeric is a yellow powder. It is a spice almost like
paprika and
saffron together. It is a very fine powder and is used for
color more
than flavor. Try an Oriental market type grocery store or a
latin
american store if you continue to have problems finding it in
the spice
aisles of your normal stores. Where are you located? It may
help in the
search since I have traveled quite a bit looking for unique
spices, etc.
Now Balsamic vinegar should be easier to find. A good brand
would be
Alessi if you can find it. It is a fragrant and very strong
vinegar.
Possible uses would be in ethnic dishes, salads, and the like.
If you
have any more questions or I can be of any help let me know. I
am new to
this whole idea of computer modems and BBS's and I am so
excited to be
able to have a conference like this. I looked up some more
info on the
Turmeric. The Joy of Cooking cookbook states that,
"Turmeric is an
Indian rhizome. It is bitterish, and its rather acrid fugitive
fragrance
warms the mouth so it must be used with discretion. Balsemic
vinegar is
a sweet tart vinegar intense in flavor. Made of unfermented
juice of
white trebbino grapes. It is great for salad vinegrettes as I
said
before and desserts as well. It is VERY expensive compared to
regular
vinegars.
BACK TO INDEX:
************************************************************************
Italian
Cooking - Lesson 1 1/7 Olive Oil Balsamic Vinegar
Yield: 1 informed
-----------------ITALIAN COOKING - LESSON 1----------------------
Olive Oil Balsamic Vinegar
This is the first in the series of Italian Cooking lessons.
The series
will consist of 6 lessons starting with a general
introduction, followed
by lessons on Antipasti, Pasta, Foods of Tuscany, Risotto, and
Pizza.
The format will include a brief discussion followed by 2 or 3
recipes
related to the topic. Since the foods of Italy are so varied I
will only
be able to touch briefly on the topics. Hopefully I will
provide at
least a little insight to the foods of my heritage and to let
you all
know that it goes far beyond the limited cuisine offered in
the menus of
most Italian restaurants in this country.
Learning Italian cooking is not to learn how to prepare a
series of
recipes but it is to learn a style. It is not a rigid style
but one of
expressive creativity and improvisation. My grandmother was
the best
Italian cook that I have ever known. She lived to be almost 90
and she
never owned or used a single cookbook. Every meal she prepared
was a
product of combining her creative mind with whatever was fresh
in her
garden or at the market.
Every meal that she prepared was special. She taught me
some valuable
lessons in Italian cuisine. The most valuable was to use the
best and
freshest ingredients that were available, and to season
sparingly. That
is the essence of good Italian cooking. This weeks lesson will
focus on
some general ingredients and well make some basic recipes for
Fresh
Tomato Sauce and Pesto. From these we'll expand it to a simple
meal of
Polenta and Sausage with a side dish of Sauteed Escarole.
| First, let's discuss some basic ingredients...
| Olive Oil - There are numerous types of olive oil
available to us in
this country. Look for one that is labeled as "extra
virgin" meaning
that the olives were crushed only by mechanical means and were
not
subjected to chemical extraction. Many people also believe
that the best
olive oils are imported from Lucca Italy. Although they are
excellent,
so are many oils from other areas. Avoid any of the newer
"light" olive
oils. They have NO flavor and just as many calories as regular
oil. Try
different oils and let your taste buds decide. The flavor
should be
rich, fruity and to your liking. My personal preferences are
Colavita
and Alessi; both are moderately inexpensive.
| Balsamic Vinegar - Aceto Balsamico or balsamic vinegar is
a sweet
grape vinegar produced in Modena Italy. It is like no other
vinegar, and
is among the finest of condiments. A splash of this vinegar
with a some
fine olive will will impart a flavor to any salad that will
make your
guests rave. It is also excellent as a marinade for meats and
poultry as
well as in sauces for pasta. One of the most remarkable uses
for
balsamic vinegar is on strawberries. Even the most pallid
berries come
alive under the influence of this vinegar. My favorite...
Fini,
available at Williams-Sonoma. It's around $10 per bottle and
it's well
worth the price.
| [ continued in Lesson 1 2/7 ]
BACK TO INDEX:
************************************************************************
Italian
Cooking - Lesson 1 2/7 Cheese Mushroom Tomato
Yield: 1 informed
-----------------ITALIAN COOKING - LESSON 1----------------------
Parmesan Cheese Romano Cheese Dried Porcini Mushrooms Tomatoes
| Parmesan Cheese - The only thing that I will say is that
if it is
pre-grated and comes in a green cardboard can, DON'T waste
your money.
Parmesan cheese MUST say Parmigiano-Reggiano on the rind on
the side or
it just isn't Parmesan. The taste and consistency of this
cheese are
matched by none other. It can be found at most better gourmet
markets
and cheese shops. Buy it by the chunk and grate it fresh as
you use it.
| Romano Cheese - True pecorino romano cheese is made from
sheep's milk.
It is a hard grating cheese and is used in pesto. I prefer it
on pasta
dishes with tomato sauces however most purists of Italian
cuisine would
scoff at the idea. A small slice of this cheese with a drizzle
of olive
oil and some freshly ground black pepper accompanied with some
crusty
bread and some fruity young red wine is a wonderful afternoon
snack. My
preference is Locatelli brand of romano and it readily
available in this
country.
| Dried Porcini Mushrooms- fresh porcini are available
seasonably in
Italy and have no comparable flavor. They are rarely available
in this
country except in their dried form. Porcini are one of the
only dried
mushrooms that retain their original flavor; however as the
mushrooms
dry the original texture is lost. They are however, an
important
ingredient on their own. Porcini have a deep concentrated
musky flavor
that is wonderful in dishes such as risotto which will follow
in a
future lesson.
| Tomatoes - The cooking of Italy goes far beyond the
overcooked boiled
down tomato flavors that are characteristic of the foods found
in most
Italian restaurants in this country. The Italian tomato taste
should be
light, fresh, fruity and not sharp, heavy or pasty. The best
tomatoes
for Italian cuisine are the fresh ripe tomatoes of summer. The
Roma or
Italian plum tomato is best but many other varieties will
produce good
results. Since they are not available to us all year, freezing
is a good
alternative to using canned tomatoes. To freeze tomatoes,
simply plunge
them in boiling water for a minute or two. The skins should
easily slip
off. Remove the stem and cut the tomato in half crosswise.
Remove the
seeds. Place the tomatoes in a pot with nothing else. Boil
gently for
around 15 minutes. Let the tomatoes cool and then puree them
in a food
processor or food mill. Freeze the puree in small containers
for use
later, as you would canned tomatoes. I keep tomatoes prepared
in this
manner in the freezer all winter.
There are numerous canned tomato products on the market. If
it is
necessary to use canned tomatoes try to get a good quality
imported
Italian product packed without tomato puree. If a recipe calls
for
tomato puree then use puree; but if it calls for tomatoes, by
all means
don't use puree or tomatoes packed in puree. It will impart a
flavor
that is too heavy. Concentrated tomato paste is also very
useful. I find
that the variety packed in tubes to be more useful than those
in cans.
It seem that there is always a lot left over in the can. To
save it just
put it in a small container and top with a little olive oil to
prevent
mold growth, and refrigerate. The tube should be refrigerated
and it
will keep just as long.
That's it for the ingredients discussion for now. More will
be mentioned
in future lessons. The messages that follow will contain this
lesson's
recipes. The key thing to remember is that Italian cooking is
an art and
a style. It's not an exact science. Don't be afraid it
improvise and
substitute. Use whatever is the freshest and season sparingly.
Contrary
to popular misconception, Italian food is not at all spicy.
It's a well
seasoned blend of fresh and light flavors.
| [ continued in Lesson 2 3/7 ]
BACK TO INDEX:
************************************************************************
Italian
Cooking - Lesson 2 3/7 Pesto Sauce
Yield: 2 cups
-----------------ITALIAN COOKING - LESSON 2----------------------
------------------------PESTO
SAUCE----------------------------- 2 tb
Pine nuts (pignoli) 3 c Basil leaves, fresh 3 lg Garlic
cloves, peeled 6
oz Cheese, Romano -freshly grated Pepper, black Freshly grated
1 1/2 c
Oil, olive; approx.
In a blender or food processor place 1/2 cup of oil. Add
all other
ingredients and process until fine. Add additional oil and
process until
smooth. Can be refrigerated for a few days or can be frozen
for several
months.
Pesto is one of the true delights of Italian cooking. It
imparts a fresh
summery taste on everything that it touches. It is versatile
in that it
is topping for pasta as well an ingredient for a multitude for
wonderful
dishes. The flavor of pesto is robust. Remember that a little
goes a
long way. The classic way of serving pesto is to top a plate
of piping
hot linguine with it. Use it sparingly, a tablespoon or two
per serving
of pasta is fine.
One of my favorite ways of enjoying pesto is topping
grilled vegetables
with it. This is really simple to prepare. Start with fresh
vegetables
such as zucchini, yellow summer squash or eggplant. Cut the
squash
length wise and the eggplant in slices. Brush lightly with
olive oil and
grill until the vegetables are done to your likeness and
lightly
charred. Brush lightly with pesto and serve. They are
wonderful as a
side dish to grilled or roasted meats. Cut them in smaller
pieces after
grilling and serve them as part of an antipasto platter.
For another way to enjoy pesto try mixing a tablespoon of
pesto with a
half of a cup of mayonnaise. Reduced calorie or fat-free
mayonnaise are
fine here since the taste of pesto will compensate for the
mayonnaise
and it is better to reduce our fat intake! Use this pesto
mayonnaise for
dipping the leaves of steamed artichokes.
Add pesto to your favorite pasta salad recipe for a new and
fresh
flavor. I always use pesto when making a tomato or marinara
sauce.
Remember, a little pesto goes a long way and it freezes well.
| [ continued in Lesson 3 4/7 ]
BACK TO INDEX:
************************************************************************
Italian
Cooking - Lesson 3 4/7 Tomato Sauce
Yield: 2 cups
-----------------ITALIAN COOKING - LESSON 3----------------------
---------------------BASIC TOMATO
SAUCE-------------------------- 1/4 c
Oil, olive extra virgin 2 lg Garlic cloves -peeled and thinly
sliced 1
1/2 c Tomatoes, Italian plum -diced, with juices (canned) Salt
and fresh
ground pepper 12 -to 15 Basil leaves, fresh -finely chopped
-----------------JIM CARNEVALE TOMATO
SAUCE---------------------- 3 lb
Tomatoes, very ripe - blanched, peeled - seeded and pureed 3
tb Pesto
The meal that we will prepare in this lesson is one of my
favorites;
Polenta and Sausage with a side of Sauteed Escarole with
Raisins and
Pignoli. The meal is simple to prepare and serves 4 as written
here.
Start the meal with and antipasti of grilled vegetables and
pesto as
outlined in part 2 in the previous message. Finish the meal
with fresh
fruit or biscotti and vino santo and an espresso. The meal
will be
memorable. Here are the recipes for tomato sauce and polenta.
The next
message will contain the recipe for the side dish and
assembling the
meal.
BASIC TOMATO SAUCE There is nothing more simple than a
fresh tomato
sauce both in its favor and its ease of preparation. You and
use a good
quality of canned tomatoes or for better results use fresh.
This is the
sauce will be used for the Polenta and Sausage. It can also be
used in a
variety of other dishes and will also be enough to top about a
pound of
fresh pasta or 1/2 pound of dried pasta, cooked. The sauce can
be
prepared ahead and reheated briefly before serving.
Heat the oil in a small sauce pan over medium heat. Add
garlic and saute
until pale golden. Add tomatoes and bring to a simmer. Cook
uncovered
for about 30 minutes. Add salt, pepper and basil. Cook gently
for no
more than 5 more minutes and serve.
JIM'S TOMATO SAUCE So much for the textbook recipe. The way
I do tomato
sauce is by starting with 3 pounds of very ripe tomatoes;
blanched,
peeled, seeded and pureed. Simmer them for around 30 to 45
minutes. Add
a generous tablespoon or two of pesto and simmer for another 5
min.
That's all there is to it. The quantities are not exact and
should, in
the spirit of good Italian cooking should be adjusted to your
own taste.
| [ continued in Lesson 3 5/7 ]
BACK TO INDEX:
************************************************************************
Italian
Cooking - Lesson 3 5/7 Polenta
Yield: 1 informed
-----------------ITALIAN COOKING - LESSON 3----------------------
--------------------------POLENTA-------------------------------
4 c
Water 1/2 ts Salt - more or less to taste 1 3/4 c Yellow
cornmeal -
course ground
Polenta is simply nothing more than cornmeal and water. The
cornmeal
becomes polenta when it is cooked and the water is absorbed.
It should
be thick, like mashed potatoes or a little thicker, smooth and
homogeneous. Polenta can be used when just made or it can be
shaped in a
loaf and allowed to cool. When cold it can be sliced and
grilled or
fried. The key to good polenta is a smooth consistency from
constant
stirring. You'll develop good strong arms in the process!
In a heavy 2-3 quart sauce pan (the Italians used unlined
copper) bring
the water to a boil. Add the cornmeal in a steady stream
stirring
constantly. Continue stirring constantly at a slow boil for
25-30
minutes. Serve fresh or pour in a lightly oiled loaf pan.
Chill, slice
and saute or grill.
[ continued in Lesson 4 6/7 ]
BACK TO INDEX:
************************************************************************
Italian
Cooking - Lesson 4 6/7 Polenta & Sausage
Yield: 4 servings
-----------------ITALIAN COOKING - LESSON 4----------------------
--------------------POLENTA AND
SAUSAGE------------------------- 1/2 -to
1 lb Sausage, Italian good quality, lean as possible Tomato
sauce recipe
in part 3 Polenta recipe in part 3 Cheese, Romano Fresh grated
to pass
Now that we've handled some of the basics let's prepare the main course.
Cut the sausage into 4 or 5 inch links allowing 2 per
person. Set aside.
Prepare tomato sauce as directed. While the sauce is
simmering, fry the
sausaage in 2 to 3 tbs of olive oil in a nonstick skillet.
Brown on all
sides and cook thoroughly. While the sausage is cooking
prepare the
polenta. To serve place a portion of polenta and sausage links
on a
plate. Top with tomato sauce and a generous sprinkle of
cheese. Serve
with Escarole with Raisins and Pignoli.
[ continued in Lesson 4 7/7 ]
BACK TO INDEX:
************************************************************************
Italian
Cooking - Lesson 4 7/7 Sauteed Escarole Raisin-N
Yield: 4 servings
-----------------ITALIAN COOKING - LESSON 4----------------------
----------------------SAUTEED
ESCAROLE--------------------------- With
RAISINS and PIGNOLI 1 lg Lettuce, escarole head - washed and
coarsly
chopped Olive oil Salt and pepper 1/3 c Golden raisins 2 tb
Pignoli
(pine nuts) -lightly toasted
This is a wonderful side dish for many Italian entrees.
Escarole can be
easily found in most large supermarkets.
In a 10 inch nonstick skillet heat 2 to 3 tablespoons olive
oil. Add
escarole and sautee for 2 to 3 minutes until limp. Add
remaining
ingredients, toss and quickly heat through. Serve immediately.
BACK TO INDEX:
************************************************************************
Choosing a Duck
Yield: 1
It's worth the trip to a meat market or specially grocer
for Muscovy
duck breast, since most supermarkets stock only whole ducks of
the fatty
Long Island variety. Muscovy duck, which is as lean as
Muschisken, is
sold as boneless breast meat. It's easier and considerably
less messy to
cook, and you won't have to bother with cumbersome carving.
Don't be
intimidated by the price per pound; remember that you are
paying only
for a firm, boneless breast that will serve four easily.
BACK TO INDEX:
************************************************************************
Fresh vs. Dried Pasta
Yield: 1
I prefer dried pasta to fresh for several reasons, not the
least of
which is that it lacks the fat and cholesterol of the fresh
variety,
which is made with eggs. Better-quality dried pastas can be
purchased in
a seemingly endless range of flavors--usually at a fraction of
the price
of fresh. They hold up to the most robust of sauces and are
simpler to
cook.
If you use fresh pasta, be sure to separate the strands
before adding
them to the pot so tht they don't stick together while
cooking. Time
carefully. Fresh pasta is done in 3 to 5 minutes and can be
overcooked
easily.
BACK TO INDEX:
************************************************************************
Yeast Bread - How to
Knead
Sprinkle a bread board, pastry cloth, table, or counter top
lightly with
flour. The kneading surface should preferably be of wood and
comfortably
low (about mid-thigh). Dust your hands with flour and turn the
dough out
onto the board. It will have a rough texture and ragged ends.
Press the
dough firmly into a ball and flatten it slightly. Begin to
knead by
folding the upper side of the dough toward you with the
fingers of both
hands. Now push the dough vigorously away, using the heels of
your
hands. Rotate the ball of dough a quarter-turn in a clockwise
direction,
and repeat the folding and pushing process, rotating the dough
a
quarter-turn after each pulling and pushing motion. About
midway into
your kneading time, turn the dough over and continue as
before. The
typical bread requires from 8 to 10 minutes of vigorous
kneading. Cover
the loaves with a clean cloth and allow to rise.
Tip 1: Withhold 1 1/2 cups of the flour called for in the
recipe. Small
eggs or a slight measuring miscalculation might make your
dough stiffen
with less than the entire amount of flour called for. You can
always
knead in more flour, but once it has been added it can't be
removed.
Tip 2: Always set your kitchen timer for the amount of
kneading time
called for in the recipe. It's very easy to daydream while
you're
working and imagine you've been kneading for hours instead of
minutes.
Tip 3: The dough should never be too sticky to handle
confortable. If it
is, sprinkle the kneading surface with 1/4 cup flour, roll the
dough in
it, and begin kneading. If the recipe calls for a stiff dough
and yours
ISN'T, sprinkle a LITTLE extra flour onto the board as you
knead. When
the dough no longer sticks to your hands or the board, you've
added
enough flour. Set your timer and begin kneading.
Tip 4: Don't be surprised or worried if the dough cracks or
crumbles a
bit when you first begin to knead it. As mentioned earlier,
kneading
gives dough its elasticity. by the time you've finished
kneading, the
dough will be elastic. If it isn't, knead until it is.
Tip 5: If your dough does not feel springy after you've
kneaded for the
allotted time, don't feel discouraged. You may merely be
handling it too
gently. A really good baker (or cook for that matter) is one
who kneads,
chops, or beats with vigor. A ladylike touch is no asset in
the kitchen.
Treat your dough as you would your child--firmly and honestly,
but with
love.
Tip 6: There are some doughs that require more than
vigorous kneading -
-- they need a really heavy hand. some of these are beaten
biscuits,
brioche, and croissant. These recipes call for the dough to be
beaten or
slapped against the bread board, and by all means do this with
enthusiasn! The aforementioned masochistic doughs thrive on
rough
treatment, and thwarted bakers may rid themselves of many
aggressions in
the process of producing a fine loaf or biscuit.
BACK TO INDEX:
*******************************************
Yeast Bread - How to
Mix
Each recipe in this cookbook delineates the precise
procedures for
successfully baking each particular bread. Here, for your
general
information, are the typical steps required in mixing and
kneading a
yeast bread.
Mixing yeast dough is a realtively quick, easy procedure
which reequires
no special skills or experience. If you follow the steps
outlined below,
you should achieve perfect results every time. One word of
caution,
however. As youare aware, yeast is a living plant and
therefore requires
some special attention. temperature is important. Too much
heat and it
becomes overactive, soon exhausts itself, and dies. Too little
and it
remains insufficiently active, and the rising process is
slowed down
considerably. To achieve that happy meidum -- just the right
amount of
warmth -- pay close attention to the following:
If dry active yeast is to be dissolved in water make sure
the
temperature is about 105 degrees F. (A few drops on the side
of your
wrist will feel comfortably warm.) Compressed yeast should be
dissolved
in lukewarm (95 degrees F.) water. (A few drops on the side of
your
wrist will not feel especially warm or cool, but rather
neutral.) Never
mix dissolved yeast into scalded milk or any mixture that has
not been
cooled to lukewarm.
Step 1: If milk is being used, pour it into a pan and scald
(heat to
approximately 180 degrees F., or to the point at which it is
just about
to boil). Remove from the heat and add salt, sugar, and
shortening, and
allow to stand until mixture is lukewarm.
Step 2: Pour the required amount of warm or lukewarm water
(depending on
whether you are using dry active or compressed yeast) into a
large
mixing bowl and stir in the yeast until it dissolves. When the
milk
mixture is lukewarm, add it to the yeast mixture and then stir
in eggs
(if called for).
Step 3: Add one-half of the required amount of flour and
mix until
smooth. Then add the remaining portion of flour. (It may be
necessary to
add a bit more flour to achieve a rough, sticky, easily
handled dough.)
Step 4: Stir the mixture until the dough becomes a
ball-shaped mass that
pulls away from bowl, leaving no more than small bits adhering
to the
sides. The dough is now ready to turn out and knead.
BACK TO INDEX:
**************************************************
Yeast Bread - How to
Reheat Stale Bread and Rolls
Method 1: Place bread or rolls in a dampened paper bag.
Close the top of
the bag and heat for 5 minutes in a 425 degrees F. oven.
Method 2: Put the bread or rolls in the top of a double
boiler over
boiling wter for 5 minutes. If the bread or rolls are hard,
sprinkle
with water.
BACK TO INDEX:
**************************************************************
Yeast Bread
- How to Shape Your Loaf
If the recipe you are following makes two loaves, divide
the dough in
half by squeezing through the center of the ball of dough with
your
hand. Using a lightly floured rolling pin, roll each half,
gently but
firmly, into a rectangle. This helps to rid the dough of gas
or air
bubbles. Start with the narrow end of the dough farthest away
from you,
and roll toward you. Carefully pinch all seams together and
place the
loaf, seem side down, into an appropriately sized, preased
pan.
BACK TO INDEX:
**************************************************************
Yeast Bread -
Judging Your Bread
In the final analysis, the taste is most important. If the
bread tastes
good -- it is good. There are, however, certain
characteristics that the
expert looks for to determine whether or not the loaf is a
well-baked
one.
1. How does your bread look? Is the crust smooth and golden
brown? Is
the top well-rounded and free of bulges, bumps and cracks? Is
the
"break" (the division between the top and the sides)
even and uniform?
In other words, is it a handsome, tempting loaf that invites
tasting?
2. How does your loaf feel when held? Is it too heavy for
its size? If
so, the chances are that your bread is too dense because you
put it in
the oven before it had risen adequately. On the other hand, if
the bread
feels too light and airy, the reverse is probably the case --
you
allowed the bread to rise too long before putting it in the
oven. A good
rule of thumb to remember is this: when the middle of the loaf
stands
just about even or a trifle higher than the side of the pan,
the dough
has risen enough and the loaf is ready to bake.
3. The interior of the bread must be attractive and
tempting, too. It
should be uniform in color; have a fine, soft texture that
doesn't
crumble under the touch; and the grain (that is, the shape of
the air
spaces) should be even and devoid of large air bubbles. When
you roll a
small piece of the bread between your fingertips, it should
feel moist
and soft, give a little, and spring back into shape when
released.
4. Should be tender, tasty, and have a wonderful aroma.
Finally, it
should be tender, easy to chew, and have a tempting,
mouth-watering
aroma -- a yeasty fragrance that is typical of fresh,
home-baked yeast
bread and nothing else.
BACK TO INDEX:
******************************************
Yeast
Bread - Using Stale or Leftover Breads
Once in a while a home-baked bread may linger around long
enough to dry
out, or on occasion you may wish to use a freshly baked loaf
for some
special dish. Here are a few suggestions:
BREADCRUMBS Soft: Use your fingers to pull small pieces
from a slice of
fairly fresh bread.
Dry: Break very dry bread into small pieces. Pulverize with
a rolling
pin or whirl in a blender until the crumbs are fine. For
uniform size,
sift the crumbs and roll or whirl the larger pieces a second
time.
Dry-buttered: Heat 1/2 cup of butter in a fiarly heavy
skillet. Add 1
cup fine, dry breadcrumbs. Saute over medium-low heat,
stirring
constantly until the crumbs are slightly browned. If some of
the crumbs
seem too dry, add more butter.
BREAD CUBES Soft: Cut several slices of fresh bread into
strips
approximately 1/2-inch wide. Slice again across the strips to
form
1/2-inch cubes.
Toasted (broiler method): Preheat the broiler to 400
degrees F. Place
soft bread cubes on a cookie sheet and slide it under the
broiler flame.
Stir the cubes frequently until they are lightly browned on
all sides.
Toasted (oven method): Preheat the oven to 325 degrees F.
Place soft
bread cubes on a cookie sheet and bake, turning occasionally,
until
cubes are lightly browned on all sides.
BACK TO INDEX:
****************************************
Yeast
Breads - Ingredients Information
The type and quality of flour used in preparing bread for
baking
determins the final product. All yeast-raised breads are made
with some
portion of wheat flour, which contains a pritein called
gluten. Glutin
acts upon the bread while it is being kneaded by stretching to
form the
elastic framework holding the gas bubbles produced by the
yeast. The
amount and quality of gluten is determined by the type of
wheat used,
where it is grown, and its milling process. Flours with the
highest
gluten content produce the highest, most handsome loaves.
ALL-PURPOSE FLOUR - used for bread-making is made from a
mixture of hard
wheat, which is especially glutin-rich, and soft wheat, which
has a low
gluten and high starch content.
BREAD FLOUR - is made from gluten-rich hard wheat.
WHOLE WHEAT FLOUR - contains all of the wheat kernel -- the
germ, the
bran, and the flour, including all of the nutrients put in by
Mother
Nature herself. It has the highest gluten content of any
flour.
UNBLEACHED WHITE FLOUR - is wheat flour from which the bran
and the germ
have been mechanically removed, but is not altered otherwise
by
preservatives or chemicals. High in gluten and far tastier
than
commercial bleached flours, unbleached white flour in small
quantities
makes sticky bread doughs lighter and more workable.
RYE FLOUR - contains less gluten than wheat flour, and it
tends to
produce a denser bread with a finer texture. In small
quantities it
makes rough-textured doughs smoother and easier to work.
CORNMEAL - is rich, golden, and of rougher texture than
flour -- as are
all meals. It makes breads crunchier and sweeter, too. Whole
cornmeal is
richer in nutrients and better tasting than its degermed
counterpart.
ROLLED OATS - are, of all the grains, richest in proteins
and minerals.
When oats are pressed flat between steel rollers, they become
rolled
oats; they impart a chewy-sweet moistness to breads.
BROWN RICE FLOUR - increases the nutrients of bread and
produces dense,
moist, and smooth-textured loaves.
BARLEY FLOUR - enhances the taste of the bread to which it
has been
added, imparting a moist-sweet, nutty flavor.
BUCKWHEAT FLOUR - is a delicious, heavy, and distinctive
addition to
bread
MILK - is the liquid most frequently used in bread baking.
It imparts a
lighter, whiter, smoother, and more velvety grain; helps the
bread to
remain moist linger; and adds to its nutritional value. Dry,
evaorated,
or whole milk may be used, although the latter must be scalded
(heated
close to the boiling point) and then cooled to lukewarm before
using in
yeast dough. Scalding destroys the enzymes that would
otherwise react
with the yeast and ultimately produce a rubbery or gummy loaf.
Pasteurized milk, heated during the pasteurization process,
does not
need to be scalded. However, since scalding takes only a few
extra
moments, I suggest that you include this step even when using
pasteurized milk. The author generally does it as a
precautionary
measure.
WATER - enhances the wheaty flavor of breads and rolls and
produces a
crustier loaf. Yeast dissolves best and grows fastest in
water. Even if
a recipe calls for milk, it is best to dissolve the yeast
first in
lukewarm water (1/4 cup water to 1 packager or cake of yeast).
If 1/4
cup of water is used with the yeast, reduce the amount of the
milk
called for in the recipe by 1/4 cup unless your recipe calls
for both.
FRUIT JUICE - is sometimes used as part of all of the
liquid in a bread
recipe. It contributes to the flavor and sweetness of the
loaf.
YEAST - is a wondrous substance, a living microscopic plant
which, in
the process of fermenting, liberates carbon dioxide; this, in
turn,
causes batters and doughs to stretch and rise. The texture of
bread is
actually millions of these tiny gas bubbles, each held in its
own small
house of dough. These bubbles are responsible for the
lightness of the
loaf. Yeast comes in two forms, compessed cakes which must be
kept
refrigerated and only last for a week or two, and dry yeast
which is a
more practical form that remains fresh for several months if
stored in a
cool place and even longer when refrigerated. Treat your yeast
gently;
it is living and wants to grow.
SHORTENING - makes for a richer, more tender, and flavorful
loaf, and it
produces a somewhat softer crust. These include liquid
vegetabel oils,
lard, margarine, butter.
EGGS - provide extra flavor and nutrition, impart a golden
color, and
contribute a finer, more delicate texture to the finished
loaf. When
beaten and brushed on the surface, they give bread an
attractive golden
glaze.
SUGAR, HONEY, MOLASSES - frequently used in yeast bread.
Yeast feeds
upon sugar (as well as starch) to produce the carbon dioxide
bubbles
that cause breads to rise. White granulated sugar is the most
common
sweetener used in baking, but brown and natural sugars may
also be used.
Liquid sweeteners, such as honey and molasses, have their
devotees,
particularly in health-food circles. However, if you do
substitute a
liquid sweetener for sugar, you must reduce the amount of
other liquid
ingredients accordingly.
SALT - promotes flavor in bread just as in other foods, but
here it also
regulates the yeast and consequently slows the rising of the
bread.
HERBS AND SPICES - serve to add flavor
NUTS AND SEEDS - contribute crunchiness, nutritional value,
and
additional taste. Should be used sparingly as they slow the
rising of
the bread.
FRUITS - add sweetness and nutritional value but should be
used rather
sparingl since they slow the rising of the bread.
BACK TO INDEX:
**************************************************************
Butter Forms
Butter Balls:
Scald a pair of wooden butter paddles. Soak paddles in cold
water about
1 hour. Measure butter byteaspoons to make balls uniform in
size. Have
butter firm but not hard and roll lightly between paddles to
form balls.
Drop onto a chilled plate, onto cracked ice or into ice water.
Butter Rolls Proceed as for butter balls and flatten balls
into
cylinders. Chill as above.
Butter Curls Have butter firm but not hard. Dip butter
curler into hot
water each time. Begin at far end of pound print of butter,
draw curler
lightly and quickly towrad you t5o make a thin shaving which
curls up.
Chill.
Butter Molds Scald fancy butter molds. Soak molds in cold
water about 1
hour. Pack solidly with butter and level off top surface.
Press out
butter and chill.
BACK TO INDEX: