tag:blogger.com,1999:blog-54826811305469359252024-03-13T01:34:24.771-07:00CulinautA food lover's culinary explorationsUnknownnoreply@blogger.comBlogger17125tag:blogger.com,1999:blog-5482681130546935925.post-57957142054416306822011-03-30T12:33:00.000-07:002011-03-30T12:33:35.026-07:00A simple (visual) guide to eggs - take 2<div class="separator" style="clear: both; text-align: left;"><a href="http://www.flickr.com/photos/52543325@N03/5574391481/" imageanchor="1" style="margin: 0px;"><img border="0" src="http://farm6.static.flickr.com/5305/5574391481_b6588bc1d4_z.jpg" width="426" /></a></div>(click image for <a href="http://www.flickr.com/photos/52543325@N03/5574391481/">larger viewing options on flickr</a>)<br />
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This week I finally had a chance to work in some more of the great feedback I got on the egg infographic from earlier this year. Thanks again to all those who provided encouragement and constructive feedback. I know there's always room for improvement, but here's my humble attempt at V2. Once again, the standards and regulations referred to in this infographic are U.S. specific. If you'd like to learn more about eggs, the <a href="http://culinaut.blogspot.com/2011/01/simple-guide-to-eggs.html">original egg infographic post</a> has more explanation, background information, resources, and some great suggestions in the comments.<br />
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This version was also made to be print friendly, and at the request of some readers, I've put the infographic up on Zazzle <a href="http://www.zazzle.com/a_simple_visual_guide_to_eggs_poster-228138182109432927">here for print/poster purchases</a>. Note that the product link defaults to the largest (and thus most expensive) size - be sure to check the print options on the right sidebar. Proceeds will go to charity. <br />
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As many folks have pointed out, some of the best options for buying eggs are from local farmers who have sustainable and humane practices. Those can be hard to track down though as it's unlikely to find their eggs at your area supermarket, and the eggs may not fall clearly into the farming methods mentioned in the infographic, so any suggestions are welcome. The Cornucopia Institute also has a <a href="http://www.cornucopia.org/organic-egg-scorecard/">scorecard here</a> that ranks many US farms (thanks to Marilyn B for the link). <br />
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I've got some more food-themed infographics in the works and once my schedule gets less crazy, I'll have them ready to share. In the meantime, if there's any topic you'd like to see covered please feel free to email me or comment with suggestions.<br />
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<b>Infographic Sources</b><br />
<a href="http://curiouscook.com/cook/on_food.php"> On Food and Cooking</a> by Harold McGee<br />
<a href="http://www.humanesociety.org/issues/confinement_farm/facts/guide_egg_labels.html"> http://www.humanesociety.org/issues/confinement_farm/facts/guide_egg_labels.html</a><br />
<a href="http://www.ces.purdue.edu/extmedia/AS/AS-518.pdf" >http://www.ces.purdue.edu/extmedia/AS/AS-518.pdf</a><br />
<a href="http://en.wikipedia.org/wiki/Chicken_egg_sizes"> http://en.wikipedia.org/wiki/Chicken_egg_sizes</a><br />
<a href="http://www.seriouseats.com/2009/10/the-food-lab-science-of-how-to-cook-perfect-boiled-eggs.html">http://www.seriouseats.com/2009/10/the-food-lab-science-of-how-to-cook-perfect-boiled-eggs.html</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5482681130546935925.post-40068419937480546622011-03-03T09:53:00.000-08:002011-03-03T09:53:43.396-08:00Easy soups for cold and flu season - part 2<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHGb-MA_ugn3zH7lr0icdcLS3yVt5HOtHMgLos37hqyQkTGxF7LEfIqCU0XD69D3fWuz5pk4boDn1JQs_ViSDagDZ5BeU0oyQhL8uHrxAYVHqhNX9BS3lv3jbrWk3dkWMO3AHA54N3v7F/s512/4-hero.jpg" imageanchor="1" style="margin: 0px;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHGb-MA_ugn3zH7lr0icdcLS3yVt5HOtHMgLos37hqyQkTGxF7LEfIqCU0XD69D3fWuz5pk4boDn1JQs_ViSDagDZ5BeU0oyQhL8uHrxAYVHqhNX9BS3lv3jbrWk3dkWMO3AHA54N3v7F/s512/4-hero.jpg" width="450" /></a></div><br />
To follow up on <a href="http://culinaut.blogspot.com/2011/02/easy-soups-for-cold-and-flu-season-part.html">the previous post about easy soups</a> that you can make even when you're sick, here are two more simple soup recipes that got me through my long flu battle. I found my diet lacking in fresh vegetables while I was sick, so I made a conscious effort to make sure these two soups had lots of veggies. I used vegetables that were easy to store (longer shelf life), wash, and only required coarse chopping. I also made large batches so that these could each last me multiple meals.<br />
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<h4 class="culh2">Wonton Soup with Napa and Tofu</h4><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjec1fpmWgrnfrI3DPJ5hcAQm9j57ZTnwtL2QGVFk6DgWwIHLLLTAHp2mKzrHAKtxVJvn-Dpcs42t89r7XW59qeADSRs4M9tKtY3FNiz-WChyoLLLKK9aPgxwexDXL_WhvR8-P6S823E4ZN/s512/wonton.jpg" imageanchor="1" style="margin: 0px;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjec1fpmWgrnfrI3DPJ5hcAQm9j57ZTnwtL2QGVFk6DgWwIHLLLTAHp2mKzrHAKtxVJvn-Dpcs42t89r7XW59qeADSRs4M9tKtY3FNiz-WChyoLLLKK9aPgxwexDXL_WhvR8-P6S823E4ZN/s512/wonton.jpg" width="512" /></a></div><br />
Taking frozen wontons or dumplings and turning them into a healthy soup is really easy - it just means boiling a few more things.<br />
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<b>Ingredients</b><br />
<ul><li>1 qt chicken broth (low sodium if you prefer)</li>
<li>12-16 frozen wontons (alter batch size based on your preference)</li>
<li> 1 cup tofu, cubed</li>
<li>2 cups napa cabbage sliced cross-wise into 1" strips</li>
<li>2 tbsp chopped cilantro or scallion for garnish</li>
<li>salt and pepper to taste</li>
</ul><br />
<b>Directions</b><br />
<ol><li>Put the chicken broth in a pot and bring to a boil. Add the tofu and wontons (get the time to boil from the instructions that come with the wontons). </li>
<li>When the wontons are cooked, remove them from the broth and place the desired number in each serving bowl.</li>
<li>With the broth still at a simmer, add the napa cabbage slices and cook until the greens are wilted and the whites start to turn tender.</li>
<li>Spoon out the desired amount of tofu, napa, and broth over the wontons and garnish with cilantro or scallion.</li>
</ol><br />
<h4 class="culh2">Cream of Cauliflower Soup</h4><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OcXasbYFHedFLp5fONyAVF0NLKmc0-YbDw6LHhdGaIXtpDwZuNmM29ef9PQIEHIVuTSRoq_SLkc7LpFSFttTNw0EIWZyy_w1NsaI5xdgmruV8-82q9wP-dQDXSBp-6C3KNI8iBGIC91s/s512/cauli.jpg" imageanchor="1" style="margin: 0px;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OcXasbYFHedFLp5fONyAVF0NLKmc0-YbDw6LHhdGaIXtpDwZuNmM29ef9PQIEHIVuTSRoq_SLkc7LpFSFttTNw0EIWZyy_w1NsaI5xdgmruV8-82q9wP-dQDXSBp-6C3KNI8iBGIC91s/s512/cauli.jpg" width="512" /></a></div><br />
Cream of vegetable soups are really easy to make if you have a hand-held immersion blender. It's reasonably priced for a trendy kitchen gadget (I have <a href="http://www.amazon.com/gp/product/B000EGA6QI?ie=UTF8&tag=culinaut-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000EGA6QI">this one from Cuisinart</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culinaut-20&l=as2&o=1&a=B000EGA6QI" style="border: none !important; margin: 0px !important;" width="1" />which you can usually find for $25-$30), and it hardly takes up any room. If you don't have one of these though, I'm not sure this soup will fall in the "easy to make while you're sick" category because you'll have to pour the hot veggies and broth into a heat-safe blender or food processor (assuming you have one). <br />
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If you're not in the mood for cauliflower, you can also substitute another hearty vegetable like butternut squash (which you can often find pre-cut), broccoli, potato, or asparagus.<br />
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<b>Ingredients</b><br />
<ul><li>2 tbsp unsalted butter</li>
<li>2 leeks </li>
<li>4 cups chicken broth (low sodium if you prefer)</li>
<li> 1 head of cauliflower, washed and cut into florets</li>
<li>1 cup 2% milk (alternatives: whole milk or half and half will give a more creamy and rich consistency to the soup, 1% or skim milk tend to make the soup taste watery)</li>
<li>freshly ground black pepper, to taste</li>
</ul><br />
<b>Directions</b><br />
<ol><li>Trim and wash the leeks (trim off all but 2" of the green, slice the leeks in half lengthwise, and rinse between the layers to remove dirt). Shake off excess water and then chop the leeks into thin slices crosswise . </li>
<li>Melt the butter in the soup pot on medium heat. When all the butter is melted add the leeks and saute in the butter until soft.</li>
<li>Add the broth and cauliflower florets, turn to high heat and bring to a boil. Then turn the heat back down and let the soup simmer until the cauliflower is cooked tender (10-15 min).</li>
<li>Turn down to low heat and use the immersion blender to puree the cauliflower in the pot until the soup is a smooth creamy texture .</li>
<li>Stir in the milk and add pepper to taste.</li>
</ol><br />
Hope you stay healthy through this last stretch of <a href="http://www.google.org/flutrends/">flu season</a>, and these soups can just warm you up on a cold day. But if you do happen to catch what's going around, hopefully these soups will help you feel better!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5482681130546935925.post-80546214312855308562011-02-28T19:11:00.000-08:002011-03-03T10:02:10.677-08:00Easy soups for cold and flu season (Part 1 of 2)<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJyefAxEZ7dCXS8xleye_kJH34cQq_Un8J0MpseKkUTBVWv4oievEzLxOISNAaif1lvrGCaJWQ_CS73eqv6DjahIeW-RcNEd9idgXKkWYAswUDRpaHXs1Qnzb9dmAPuCpZszsyxNR_VSM/s1600/soup-h1.jpg" imageanchor="1" style="margin: 0px;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJyefAxEZ7dCXS8xleye_kJH34cQq_Un8J0MpseKkUTBVWv4oievEzLxOISNAaif1lvrGCaJWQ_CS73eqv6DjahIeW-RcNEd9idgXKkWYAswUDRpaHXs1Qnzb9dmAPuCpZszsyxNR_VSM/s640/soup-h1.jpg" width="400" /></a></div><br />
It's been taking me a while between posts lately because I've managed to be sick for the better part of the last two months. Cold and <a href="http://www.google.org/flutrends/">flu season </a>can be pretty rough on your diet for a number of reasons - you may become so congested that you can't smell and thus can't really taste, or your throat might become raw and then swallowing becomes a pain. Or worse, you may lose your appetite entirely (which is when a foodie knows whatever bug he/she got is pretty serious). <br />
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If you're really lucky, you've got someone awesome in your life who's able to take care of you and cook some of your favorite comfort foods. But more likely than not, there are days when you have to fend for yourself, and then obtaining good nutritious food can feel like a herculean task. The lowest effort foods, which are those you can order for delivery/take-out or heat up out of the box/can, are often loaded with sodium or fat. At first they taste great, but eventually they leave you craving a good home-cooked meal. Luckily there are some really easy and nourishing meals you can whip up even when you're sick (I managed to pull it off even while groggy from flu meds). With the help of some <a href="http://culinaut.blogspot.com/search/label/half-cooking">half-cooking principles</a>, each of these dishes took around 20 min or less of active prep/cooking time and had minimal chopping.<br />
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When I'm sick with the cold or flu, I gravitate towards soups. The heat helps with congestion, and the liquids help you purge your system. I used low sodium chicken broth as the base for most of the soups, but you can easily substitute vegetable broth. Soups are also great because they are easy to scale up to a big batch that can last a few meals.<br />
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<h4 class="culh2">Ginger-Miso Udon Soup</h4><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyPof-HU9YoE9VATTDPY3rc2OZKjYf6-7iGtuJhyphenhyphenMh7r2GiXa62QvoAg2zd4nfRhZfOw1EiRglZVRs3uIPFI-CVCvnRvXz9lHaCWr8BWOzTGhivVopoLeTiwrYFnONCE3oV38cZgOuD6UB/s512/miso.jpg" imageanchor="1" style="margin: 0px;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyPof-HU9YoE9VATTDPY3rc2OZKjYf6-7iGtuJhyphenhyphenMh7r2GiXa62QvoAg2zd4nfRhZfOw1EiRglZVRs3uIPFI-CVCvnRvXz9lHaCWr8BWOzTGhivVopoLeTiwrYFnONCE3oV38cZgOuD6UB/s512/miso.jpg" width="512" /></a></div><br />
This soup uses a light Japanese miso soup as a base, but adds some ginger for extra heat and udon noodles to make it more filling. If you frequently cook Japanese food, then it's easy to stock up on most of these ingredients ahead of time (the dried goods and miso paste have long shelf lives). Otherwise, these items are easily obtained at an Asian grocery and are even at a number of local supermarkets in the international food aisle. This recipe is definitely on the light side (I got sick of eating salty canned soup), so if you prefer a saltier broth, you can add a extra 1/2 tsp of dashi and extra tbsp or two of miso paste).<br />
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<b>Ingredients</b><br />
<ul><li>1 quart water</li>
<li>2" piece of ginger, sliced into 1/4" disks (this is for the broth)</li>
<li>1 tsp instant dashi granules (<a href="http://en.wikipedia.org/wiki/Dashi">Dashi</a> is a Japanese seafood stock made from bonito. If you don't have this you can substitute the dashi and water with a vegetable broth )</li>
<li>3 tbsp <a href="http://en.wikipedia.org/wiki/Miso">miso</a> paste (I prefer white miso which is lighter and sweeter than red, but any kind will do)</li>
<li>1/4 cup dried <a href="http://en.wikipedia.org/wiki/Wakame">wakame</a>, soaked/rehydrated in warm water (this is the dark dried seaweed - you can, substitute some baby spinach if you can't find this)</li>
<li>1 cup cubed silken tofu</li>
<li>1 pack of fresh udon noodles (you can buy vacuum sealed packs from an asian grocery and even some Costcos, if you can't find it you can easily substitute some other quick-cooking noodle or omit this if you just want some miso soup)</li>
<li><a href="http://en.wikipedia.org/wiki/Furikake">furikake</a> or 2 tbsp chopped scallion for garnish</li>
</ul><br />
<b>Directions</b><br />
<ol><li>Boil the water in a pot, add the ginger, and stir in the dashi until it disolves. Turn down to medium heat and let this simmer for a few minutes to draw out some of the ginger flavor.</li>
<li>While the soup simmers, spoon out the miso paste into a small bowl and use some of the hot broth to dissolve the paste into a liquidy mixture. </li>
<li>Stir the miso liquid back into the soup and add the tofu, wakame and udon noodles. Let this simmer for 3 more minutes (until noodles are tender).</li>
<li>Spoon out noodles and top with soup and other ingredients (avoiding the large chunks of ginger). Garnish with a sprinkle of scallion or furikake and serve.</li>
</ol><br />
<h4 class="culh2">Avgolemono</h4><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCI9-BEqpWoABJoImhJV9Bofj5GwCN9fQBY6oO2eKt0xdq7xx-6FbSnAxYY-adLmoPhljDG7nQB6NRCi70WCyZTkZRdqLaCt7NTkrDr1a6azCa9BRQ3rnIqTBBFbur0qTnwcD7sY5Ec3oI/s512/avgo.jpg" imageanchor="1" style="margin: 0px;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCI9-BEqpWoABJoImhJV9Bofj5GwCN9fQBY6oO2eKt0xdq7xx-6FbSnAxYY-adLmoPhljDG7nQB6NRCi70WCyZTkZRdqLaCt7NTkrDr1a6azCa9BRQ3rnIqTBBFbur0qTnwcD7sY5Ec3oI/s512/avgo.jpg" width="512" /></a></div><br />
This is my take on the traditional Greek egg and lemon soup. The citrus feels great when you're sick and the egg-lemon mixture gives the soup a rich, creamy consistency. I've taken a few shortcuts here like using pre-cooked rice and not bothering to separate the eggs in order to make it even easier to make.<br />
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<b>Ingredients</b><br />
<ul><li>1 1/2 quarts chicken broth (low sodium if you prefer)</li>
<li>1 1/2 cups cooked rice (This soup is typically made with orzo or arborio rice, but I just used leftover brown rice)</li>
<li>3 eggs (if you have any questions about eggs, check out my <a href="http://culinaut.blogspot.com/2011/01/simple-guide-to-eggs.html">visual guide</a>)</li>
<li>1 lemon, juiced </li>
<li>3 tbsp parsley</li>
<li>freshly ground pepper and salt to taste </li>
</ul><br />
<b>Directions</b><br />
<ol><li>Put the chicken broth in a pot and add the rice. Bring it to a boil.</li>
<li>While the broth is heating up, in a heat-safe bowl, beat the 3 eggs and lemon juice until smooth. Spoon in around 1/2 cup of the hot broth into the egg mixture and beat until thoroughly mixed. (this helps keep the eggs from scrambling in the next step).</li>
<li>Turn the pot of broth down to a simmer and add the egg mixture back into the pot while stirring well to incorporate. This should turn the soup into a smooth creamy consistency. If your soup starts looking more like egg-drop soup (chunks of egg floating around), you probably didn't mix enough in the previous step ;).</li>
<li>Stir in the the parsley and garnish with freshly ground black pepper. Serve hot.</li>
</ol><br />
Stay tuned for more easy soup recipes to come in part 2 of this post. In the meantime, stay warm and healthy!<br />
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Update: you can now find part 2 of this post here: <a href="http://culinaut.blogspot.com/2011/03/easy-soups-for-cold-and-flu-season-part.html"> Easy soups for cold and flu season - part 2</a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5482681130546935925.post-17833442223980400602011-01-23T17:33:00.000-08:002011-03-30T12:49:05.516-07:00A simple (visual) guide to eggs<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAD_mq1MY6ukinVcz4GugYWNbUQZ90y6-iGbBUZhRgcNxDm-hTX4jzyZU-2ljTQgTBVs5evhNYTSTL6AAGmznoHy-d4cXAGBlECgWrCMIiuOsLkCrbmqsLPfOHyLnIka6YfP1YeJzS14B/s1600/eggs_h2.png" imageanchor="1" style="margin: 0px;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAD_mq1MY6ukinVcz4GugYWNbUQZ90y6-iGbBUZhRgcNxDm-hTX4jzyZU-2ljTQgTBVs5evhNYTSTL6AAGmznoHy-d4cXAGBlECgWrCMIiuOsLkCrbmqsLPfOHyLnIka6YfP1YeJzS14B/s512/eggs_h2.png" width="450" /></a></div><br />
>> Update on 3/30/11: Thanks again to all those who provided great feedback. An updated version of the infographic had been added below and you can read more about it <a href="http://culinaut.blogspot.com/2011/03/visual-guide-to-eggs-v2.html ">here</a>. The infographic is also <a href="
http://www.zazzle.com/a_simple_visual_guide_to_eggs_poster-228138182109432927">available for print here</a>.<br />
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When I got a question asking about the different labels on eggs and shortly thereafter had a brunch-time discussion about how to order eggs, I realized that it was time for another Culinaut infographic (check out the previous one on the <a href="http://culinaut.blogspot.com/2010/10/dangers-of-cooking-with-teflon.html">dangers of cooking with teflon</a>).<br />
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So here's my attempt at capturing egg basics in an infographic guide. For simplicity, I stuck to chicken eggs in their most common forms. The top of the graphic covers info relevant to buying eggs from a store, and the bottom has some of the basic egg cooking/ordering options. It's also worth noting that the sizes, grades, and farming methods here are based on US guidelines and differ in other countries.<br />
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Updated version of infographic based on reader feedback (<a href="http://culinaut.blogspot.com/2011/03/visual-guide-to-eggs-v2.html ">read more about it here</a>):<br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://www.flickr.com/photos/52543325@N03/5574391481/" imageanchor="1" style="margin: 0px;"><img border="0" src="http://farm6.static.flickr.com/5305/5574391481_b6588bc1d4_z.jpg" width="426" /></a></div>(click image for <a href="http://www.flickr.com/photos/52543325@N03/5574391481/">larger viewing options on flickr</a>)<br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnTOFrm84cUd-s5-dopGKCD6-DwrrefQ1ad1PxOoLfPsJ2gkG_zXGMSSH8jeL4TUzCFtrXoZnOuuFlYw0YuaoKPzBn6WDEqdpSPv2M5IWGA4NUe0YseNpqpwW9t831zM10LHwPKX68TckA/s1600/culinaut_egg_guide.png" imageanchor="1" style="margin: 0px;">Click here to see the original infographic from this post.</a></div><br />
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<h4 class="culh2">Beyond the Basics</h4><br />
Over the course of researching data for this guide, I came across tons of great information. Some of it was just fun trivia, there were some great tips on how to cook a better egg, and some really made me take a hard look at the ethics in eating. Unfortunately, a lot of those details didn't make it into the infographic, so here are some that you might find interesting:<br />
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<ul><li><b>Brown, white, and blue?</b><br />
Brown and white eggs are pretty common, but did you know that there is a type of chicken, the <a href="http://en.wikipedia.org/wiki/Araucana">Araucana</a>, that lays blue eggs?<br />
</li>
<li><b> Expert approaches to cooking eggs</b><br />
Ever wonder why hard boiled eggs can get that unsightly (but harmless) gray-green ring around the yolk? It's actually the result of a chemical reaction between the sulfur in the white and the iron in the yolk. Longer cooking and high temperatures tend to produce more of the sulfide. Jacques Pepin shows how he hard boils eggs in <a href="http://www.kqed.org/w/morefastfoodmyway/episode208.html">here on his More Fast Food My Way series</a>, all of which can be found on YouTube. This includes some clever tricks like making a pinhole in the shell before cooking to release pressure, and leaving eggs in cold water for longer so that the sulfur dissipates and you hopefully get a less stinky egg and no green ring.<br />
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For a more meticulous and scientific approach, Serious Eats's J. Kenji Lopez-Alt has a great <a href="http://www.seriouseats.com/2009/10/the-food-lab-science-of-how-to-cook-perfect-boiled-eggs.html">guide to perfect boiled eggs </a> as well as a clever <a href="http://www.seriouseats.com/2010/08/what-are-the-best-eggs-cage-free-organic-omega-3s-grocery-store-brand-the-food-lab.html">egg taste test</a> that explores the different types of eggs. Similarly, <a href="http://www.amazon.com/gp/product/0596805888?ie=UTF8&tag=culinaut-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0596805888">Cooking for Geeks</a><img src="http://www.assoc-amazon.com/e/ir?t=culinaut-20&l=as2&o=1&a=0596805888" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />describes various methods for cooking an egg and the effects on the egg protein as you progress along the temperature scale. And for a thorough understanding of eggs, look no further than Harold McGee's classic <a href="http://www.amazon.com/gp/product/0684800012?ie=UTF8&tag=culinaut-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0684800012">On Food and Cooking,</a><img src="http://www.assoc-amazon.com/e/ir?t=culinaut-20&l=as2&o=1&a=0684800012" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />which devotes all of Chapter 2 to the history, biology, chemistry, and cooking of eggs.<br />
</li>
<li><b>Egg safety</b><br />
Eggs should always be stored in the refrigerator. To prevent food poisoning from bacteria like salmonella, <a href="http://www.amazon.com/gp/product/0684800012?ie=UTF8&tag=culinaut-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0684800012">On Food and Cooking</a><img src="http://www.assoc-amazon.com/e/ir?t=culinaut-20&l=as2&o=1&a=0684800012" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />recommends that you keep an egg at 140F/60C for 5 minutes (maintains a runny yolk), or 160F/70C for 1 minute (hard yolk). An alternative is to use pasteurized eggs.<br />
</li>
<li><b>Farming</b><br />
Farming practices are probably the most confusing area regarding eggs (at least that's how I felt) due to the complexities and ambiguities in US egg farming standards. There are always exceptions, but generally speaking, it seems that egg cartons that aren't labeled with a specific farming method were probably factory farmed. This still seems to be the most common farming method for eggs and raises the most health and ethical questions, as systems such as <a href="http://en.wikipedia.org/wiki/Battery_cage#United_States"> battery cages</a> (photos not for the faint of heart) are often used. <br />
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It turns out that there aren't really any regulations in the US around labeling an egg as "cage-free" or "free-range". Thus, you hear the stories of <a href="http://www.amazon.com/gp/product/0143038583?ie=UTF8&tag=culinaut-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0143038583">Omnivore's Dilemma</a><img src="http://www.assoc-amazon.com/e/ir?t=culinaut-20&l=as2&o=1&a=0143038583" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />fame, where eggs are labeled as free-range even though the chickens only had access to a tiny outdoor patch. If you're looking for the most humane eggs, the Humane Society has a <a href="http://www.humanesociety.org/issues/confinement_farm/facts/guide_egg_labels.html">helpful and more comprehensive guide to egg farming methods</a>.<br />
</li>
</ul><br />
There are plenty of other ways to cook an egg which I didn't get into this time around, like omlettes, quiches, tea-eggs, or pickled eggs just to name a few. We'll have to save those for a future post. Til then, have an eggsellent time cooking! (couldn't resist just one egg pun …)<br />
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<b>Infographic Sources</b><br />
<a href="http://curiouscook.com/cook/on_food.php"> On Food and Cooking</a> by Harold McGee<br />
<a href="http://www.humanesociety.org/issues/confinement_farm/facts/guide_egg_labels.html"> http://www.humanesociety.org/issues/confinement_farm/facts/guide_egg_labels.html</a><br />
<a href="http://www.ces.purdue.edu/extmedia/AS/AS-518.pdf" >http://www.ces.purdue.edu/extmedia/AS/AS-518.pdf</a><br />
<a href="http://en.wikipedia.org/wiki/Chicken_egg_sizes"> http://en.wikipedia.org/wiki/Chicken_egg_sizes</a><br />
<a href="http://www.seriouseats.com/2009/10/the-food-lab-science-of-how-to-cook-perfect-boiled-eggs.html">http://www.seriouseats.com/2009/10/the-food-lab-science-of-how-to-cook-perfect-boiled-eggs.html</a><br />
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<i>Full disclosure: The Amazon links are referrals that help fund the tea that fuels this blog.</i>Unknownnoreply@blogger.com23tag:blogger.com,1999:blog-5482681130546935925.post-3030042120347114832010-12-06T17:40:00.000-08:002010-12-06T17:40:08.736-08:00Holiday thanks from Culinaut<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTUiOOZpl8rtG3L_x8ckND1pYz-ujjqJV_Ke2pVjjZeQmonEzEmN13qKYWs1aXG67TdnpuVcxllTWa4awhulpKZ3RGVnmLqJaehOMO0_eHCiJrVYDh9bmBK4q6Fdty-5ZxsnYxk5gMy28H/s512/g-h.png" imageanchor="1" style="margin: 0px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTUiOOZpl8rtG3L_x8ckND1pYz-ujjqJV_Ke2pVjjZeQmonEzEmN13qKYWs1aXG67TdnpuVcxllTWa4awhulpKZ3RGVnmLqJaehOMO0_eHCiJrVYDh9bmBK4q6Fdty-5ZxsnYxk5gMy28H/s512/g-h.png" width="450" /></a></div><br />
Now that we've recovered from our Thanksgiving food comas and our stomachs have been appropriately stretched for winter, it means we're solidly into the holiday season, (especially with Hanukkah starting so early this year). Of course, this means even more good eating, and tasty gifts! <br />
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Homemade treats make for great holiday gifts, but if you're like me and have ever tried shipping baked goodies cross-country it can get a little stressful. You've got to make sure you pick something that won't go bad over the course of being delivered, will still taste fresh, and will stay intact after being jostled in the mail. This year, I think I've come up with a pretty good solution: granola. <br />
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At first you might not think much of granola, but the homemade kind is delicious and makes most store-bought types taste like sugary cardboard in comparison. It's also an incredibly nutritious sweet snack, with potential for lots of good fiber, omega-3s, and vitamins depending on what you put in it. It's certainly no brownie replacement, but it's a great winter treat to complement some of those other goodies which might leave you with a bit more guilt. It also has a really good shelf life and you don't need to worry about it breaking in the mail cause, well, it's already in pieces to start with.<br />
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<h4 class="culh2">Culinaut Gift Giveaway</h4><br />
This year, as a thanks to those of you who have been especially supportive of Culinaut in its early phases, I'll be sending out some custom-made packages of Culinaut granola. I also want to take this opportunity to thank all of you readers again. Unfortunately, I can't send every reader a batch, so instead we'll be having the first Culinaut holiday giveaway drawing. Send an email by midnight on 12/11/10 to culinaut {at} gmail {dot} com with a suggestion for something you'd like to see covered in a future post. My trusty random number generator will pick one of the entries and the submitter will get a pack of granola too. Either way, I'll try my best to cover all the suggestions!<br />
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<h4 class="culh2">DIY Granola</h4><br />
Or if you want to make some granola yourself, you can follow this simple ratio of ingredients and get creative. I like using natural and organic ingredients when I can because in a simple recipe, the quality of ingredients is most important. I also like making flavor combinations that you usually can't find at a store. The flavors pictured above are: Cherry Chocolate Almond, Cranberry Orange Green Tea and Mango Ginger Walnut.<br />
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<b>Ingredients Ratio </b><br />
<ul><li>Start with a ratio of 1 cup rolled oats : 2 Tb honey : 1 Tb vegetable oil</li>
<li>Then add spices, nuts, and dried fruit to taste.</li>
</ul><b>Directions </b><br />
<ol><li>Preheat the oven to 325°F.</li>
<li>Mix the oats with some of your favorite nuts or seeds (walnuts, almonds, pecans, or sunflower seeds work well). This is also where you can add some other spices like cinnamon or nutmeg.</li>
<li>Combine the honey and vegetable oil and stir into the dry ingredients above.</li>
<li>Spread the mix onto a lined baking sheet and bake in the oven for around 40 minutes until golden brown, stirring the mix every 10 minutes.</li>
<li>Let the granola cool, and then mix in some of your favorite dried fruits, or even some chocolate chunks.</li>
</ol>Eat by the handful as a snack, or sprinkled on top of yogurt or in milk.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5482681130546935925.post-7962858697875723592010-11-25T18:56:00.000-08:002010-11-25T18:56:30.377-08:00What we're all having for Thanksgiving<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXf0wCDgpsvU_UIhOqus0JPTpp6QjShRh1aqBH0gs4VZ2HYuuLe_wj_4VR_8Q8CBV8HMftQMHcgnCQbpKN0do-bgmv11gkeg_Ubs2voobtFtO6PCpG2eplm5KnNbEqYXDcOsuHuH-rf1fe/s1600/thx-h.png" imageanchor="1" style="margin: 0px;"><img width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXf0wCDgpsvU_UIhOqus0JPTpp6QjShRh1aqBH0gs4VZ2HYuuLe_wj_4VR_8Q8CBV8HMftQMHcgnCQbpKN0do-bgmv11gkeg_Ubs2voobtFtO6PCpG2eplm5KnNbEqYXDcOsuHuH-rf1fe/s512/thx-h.png" /></a></div><br />
Happy Thanksgiving! For obvious reasons, Thanksgiving is one of my favorite holidays. I end up spending almost all day playing in the kitchen and then all night being gluttonous. This year I have much to be thankful for and I especially want to give thanks to all of you who have been reading this blog!<br />
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By now, it's too late to be shelling out recipes (plus there are plenty of folks out there who have done an amazing job of that already). It is pretty fun to get an idea of what's going on in everyone else's kitchen today though ...<br />
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<h4 class="culh2">Here are some fun sources</h4><br />
This year The New York Times is showcasing <a href="http://nyti.ms/e8IG5Q">photos from around the world</a> as people are preparing their Thanksgiving dinners (not too late to post yours).<br />
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A favorite of mine is from last year when The New York Times did a <a href="http://nyti.ms/gRmA2q">fun interactive visualization</a> of what folks across the US were searching for on allrecipes.com. I didn't even know that "cheese ball" was a Thanksgiving dish.<br />
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<div class="separator" style="clear: both; text-align: left;"><a href="hhttp://nyti.ms/gRmA2q" imageanchor="1" sstyle="margin: 0px;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimX0RxwROSzpGfmKCkMML94KvC4NONzqhCzjCnAeeLG5dN0FWPgN3JH0joqn6iiLw4kz9NgVmShyphenhyphennvdVTac_Agc7hrordAIp1kWSw-jD1PYRZ5cRNgT53BMgpdIFEDVf4PL5tuqLLKwPQz/s512/nyt.png" width="512" /></a></div><br />
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I also had a lot of fun looking at search trends for Thanksgiving foods using <a href="http://bit.ly/gbNOvQ">Google Insights for Search</a>. As you can see below, there's been a regular spike in traffic every Thanksgiving, and the searches for traditional side dishes pale in comparison to searches for turkey.<br />
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<script src="http://www.gmodules.com/ig/ifr?url=http%3A%2F%2Fwww.google.com%2Fig%2Fmodules%2Fgoogle_insightsforsearch_interestovertime_searchterms.xml&up__property=empty&up__search_terms=turkey%7Cgravy%7Cmashed+potatoes%7Cpumpkin+pie%7Cstuffing&up__location=empty&up__category=0&up__time_range=empty&up__compare_to_category=false&synd=open&w=450&h=350&lang=en-US&title=Google+Insights+for+Search&border=%23ffffff%7C3px%2C1px+solid+%23999999&output=js" type="text/javascript">
</script><br />
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<h4 class="culh2">The Culinaut dinner</h4><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6fooYL35pn0635eQYOjWA_CV01wi9MDlD2WsnfjYtmWRuqiXldUaJrWQYKUXgFlVkiSCB1MVwboUKpGG17e3S73TkctZ-Bfc272qLOBV77xK7YEssLMvVzmfUmcbsjCGRecj32zoQShz0/s1600/thx-as.png" imageanchor="1" style="margin: 0px;"><img width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6fooYL35pn0635eQYOjWA_CV01wi9MDlD2WsnfjYtmWRuqiXldUaJrWQYKUXgFlVkiSCB1MVwboUKpGG17e3S73TkctZ-Bfc272qLOBV77xK7YEssLMvVzmfUmcbsjCGRecj32zoQShz0/s320/thx-as.png" /></a></div><br />
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As for my own kitchen, we're having a traditional Thanksgiving meal with some Asian inspired twists. For example, instead of using a bread based stuffing, we use a sticky rice based stuffing (similar to the kind you can get at dim sum). We're having curried mashed potatoes and also added a bit of Asian pear to our brussels sprouts. Did you have any creative twists on the traditional Thanksgiving meal? I'd love to hear about them!<br />
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Hope you're all having a happy, safe, and yummy Thanksgiving!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5482681130546935925.post-62117513322108656032010-11-15T22:19:00.000-08:002010-11-15T22:19:04.746-08:006 Meals from one rotisserie chicken (or your leftover Thanksgiving turkey)<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgtQOw-4637pyki6r8jrCDKqlnUdYA7XHGU_YNeQWHGH1eaYZT6FcvNcOZNpTS2XHa47NAg82qYjXuYMf3sQR9wzHLyooHenYBeDtrEa4tmyfaTLY4aPI8Jw8-RQwcgQfBupFhukwqEplA/s512/rc_h.png" imageanchor="1" style="margin: 0px;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgtQOw-4637pyki6r8jrCDKqlnUdYA7XHGU_YNeQWHGH1eaYZT6FcvNcOZNpTS2XHa47NAg82qYjXuYMf3sQR9wzHLyooHenYBeDtrEa4tmyfaTLY4aPI8Jw8-RQwcgQfBupFhukwqEplA/s512/rc_h.png" width="512" /></a></div><br />
Time for another round of half-cooking. Today's star ingredient: the rotisserie chicken. <br />
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If you're like me, the smell of roasting chickens at your local grocery store or Costco does a pretty good job of awakening your inner carnivore. Add to that convenience and reasonable pricing, and it's hard to say no. But unless you're feeding a family of six, you'll find yourself with enough leftover meat to be eating rotisserie chicken for over a week. No worries though, with just a tiny bit of thinking outside the box you can have 6 different tasty and easy meals. Oh and an added bonus: these recipes work just as well with roasted turkey, so with Thanksgiving just around the corner, you'll know what to do with those turkey leftovers.<br />
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<h4 class="culh2">Meal 1: The obvious - your favorite cut of meat + sides</h4><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFjnLIO1YPN3iK6XDqIEKEPrx0XV-IIsbjm6lM871TThFxx8Fw9xOFy4s-7S7aFOtRsxAC9ThYUSZtU_UTZrczGXHFHzOZ47ROxZ6dJgseu9cJ3ydd46s7c960KwysjZORmCxI0Z9J-aX/s320/rc_2.png" imageanchor="1" style="margin: 0px;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFjnLIO1YPN3iK6XDqIEKEPrx0XV-IIsbjm6lM871TThFxx8Fw9xOFy4s-7S7aFOtRsxAC9ThYUSZtU_UTZrczGXHFHzOZ47ROxZ6dJgseu9cJ3ydd46s7c960KwysjZORmCxI0Z9J-aX/s320/rc_2.png" width="320" /></a></div><br />
The first meal you have should take advantage of the freshly cooked chicken. Ideally this is right after you've bought it, while it's still steaming hot. Choose your favorite cut of meat, whether it be wing, drumstick, or some slices of breast meat, and complete the meal with some veggies and carbs. Here I paired the chicken with some leftovers that I had from the previous night, resulting in a slight twist on traditional sides: an herb salad and curried potatoes. If you don't have sides lying around at home, pick up a bag of mixed greens and a loaf of fresh bread when you're buying the poultry. <br />
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<h4 class="culh2">Meal 2: Cherry walnut goat cheese and chicken salad</h4><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKftqxUdDnIa7-D089qNHfByTQdLFlIfMXAqovrfJlFp8ADgBQF6ckDRQDGMLUiWJW9zgpe68iZwpR8SXuqz86lpohLsLbXyu-98_6DY_OuGUT6EQLLfn-lFj99hana8HmLh8hgfSkITCI/s320/rc_3.png" imageanchor="1" sstyle="margin: 0px;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKftqxUdDnIa7-D089qNHfByTQdLFlIfMXAqovrfJlFp8ADgBQF6ckDRQDGMLUiWJW9zgpe68iZwpR8SXuqz86lpohLsLbXyu-98_6DY_OuGUT6EQLLfn-lFj99hana8HmLh8hgfSkITCI/s320/rc_3.png" width="320" /></a></div><br />
The day after you've bought the chicken is a good day to use it in a salad. The meat is still fresh but cold after a night in the refrigerator. Pull apart some of the white breast meat (I usually just use my hands because it's easier), along with some little bits of skin for more flavor. Bagged, pre-chopped and pre-washed salad greens are convenient to use as a base. Here I've used romaine lettuce because I like the sweet taste and the crispness of the hearts when paired with the chicken. Top the salad with some goat cheese, dried cherries (cranberries are a good substitute), walnuts, and of course the chicken. Finish it off with a drizzle of with some balsamic vinaigrette - an easy homemade version is 2 parts balsamic vinegar, 3 parts extra virgin olive oil, 1 part honey, and some pepper to taste.<br />
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<h4 class="culh2">Meal 3: Roasted chicken sandwich</h4><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNgBdVEMiGZu7msizzbPqir774Nuxj_ZmyuHygaKnmg_l77v6PSNfwDxMGlw1_gCBB_l0MCJL-g7lBVF9WHOMpmckzBJgX9cU-Y71fQxah8VMGs_9Q9v6ABO7WvmI352EovF-oGFQTD90/s320/rc_4.png" imageanchor="1" style="margin: 0px;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNgBdVEMiGZu7msizzbPqir774Nuxj_ZmyuHygaKnmg_l77v6PSNfwDxMGlw1_gCBB_l0MCJL-g7lBVF9WHOMpmckzBJgX9cU-Y71fQxah8VMGs_9Q9v6ABO7WvmI352EovF-oGFQTD90/s320/rc_4.png" width="320" /></a></div><br />
Soon after buying the chicken is also a good time to use it in a sandwich. Cut some slices of breast meat to use as sandwich filling. For the bread, just use whatever you have lying around at home. I happened to have some mini baguettes, but toast works just as well. I really like avocado in my sandwiches and had a tub of guacamole lying around, so I spread that on the bread. I also used some roasted red peppers for a juicier component to the sandwich. For the greens, I used some leftover romaine lettuce from Meal 2 above. I paired the sandwich with these awesome chipotle rice and bean chips that I also found at Costco (but I haven't seen them since - don't you hate it when Costco stocks something you love and then it disappears?).<br />
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<h4 class="culh2">Meal 4: Rotisserie chicken fried rice</h4><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh262BKFGK6wjm6TKRDo75TRZOmo5KImB-3OqFwf41ZdNUjs3RvTcrJMqoWljs12-ZFj-nm8oVdLhZIAad4-ohxjrzNcItRYX5ydyp1_GCGbHy7CcPUvDRta2GK4vphCM0smiVmNYLccjMX/s320/rc_5.png" imageanchor="1" style="margin: 0px;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh262BKFGK6wjm6TKRDo75TRZOmo5KImB-3OqFwf41ZdNUjs3RvTcrJMqoWljs12-ZFj-nm8oVdLhZIAad4-ohxjrzNcItRYX5ydyp1_GCGbHy7CcPUvDRta2GK4vphCM0smiVmNYLccjMX/s320/rc_5.png" width="320" /></a></div><br />
This is perhaps my favorite thing to make with rotisserie chicken. It gets bonus sentimental points because I used to eat this as a kid. Here's how you make it:<br />
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Prep time: 5 min<br />
Cook time: 15 min<br />
Makes 2 servings<br />
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<b>Ingredients</b><br />
<ul><li>1-2 Tb vegetable oil</li>
<li>2 cloves garlic, minced</li>
<li>1 c shredded rotisserie chicken (mix of dark and light meats)</li>
<li>2 c day old rice (i.e. more dry)</li>
<li>2 c loosely packed raw baby spinach</li>
<li>Salt and pepper</li>
</ul><br />
<b>Directions</b><br />
<ol><li>In a large pan, saute minced garlic in oil til lightly browned.</li>
<li>Add chicken and saute until lightly browned and the dark meat starts to sizzle.</li>
<li>Add rice and saute until incorporated.</li>
<li>Add spinach and saute til just wilted.</li>
<li>Add salt and pepper to taste.</li>
</ol><br />
<h4 class="culh2">Meal 5: Chicken pesto pasta</h4><br />
This recipe comes from a talented but busy cook and culinaut reader. She shreds the chicken into smaller pieces and combines it with freshly cooked pasta like spaghetti, and then tosses it in ready made pesto sauce. You can add some fresh grape tomatoes to this too to lighten up the flavor.<br />
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<h4 class="culh2">Meal 6: Chinese noodle soup with roasted chicken stock</h4><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhpmCUwajRVzAx26Cw870osekqeZCHiqc2xt-sdC9OM0qbXSXsZKfzeeY9AbV3adXqfMR0KJsw_oKqdpKkLNjt2W8k7IAZpEoU6b6QZBzLWdUK_Ufygr1Ud4jjcDzre64b58W9cPq4mUx/s320/rc_6.png" imageanchor="1" style="margin: 0px;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhpmCUwajRVzAx26Cw870osekqeZCHiqc2xt-sdC9OM0qbXSXsZKfzeeY9AbV3adXqfMR0KJsw_oKqdpKkLNjt2W8k7IAZpEoU6b6QZBzLWdUK_Ufygr1Ud4jjcDzre64b58W9cPq4mUx/s320/rc_6.png" width="320" /></a></div><br />
This one takes a little more time than the typical half-cooking meal, but it's worth it for some delicious comfort food. Even when you've pretty much eaten all the meat off the chicken and are left with a pile of chicken bones, you're not done with it yet. Those bones are the perfect source for a delicious chicken broth and you get to skip the tedious process of browning meat or roasting bones that some people do for getting a deep flavor out of their homemade stocks because it's already been done for you. <br />
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To make a great noodle soup, you start by reserving/removing the remaining meat from the chicken and then making the broth. This takes a while on the stove, but there's little active cooking time (see recipe below). Then you can heat or boil some Asian noodles (like rice noodles, udon, ramen, or soba) in a separate pot. When the noodles are ready, drain and put a serving in a large soup bowl. Then place some veggies (such as spinach or napa cabbage), tofu, and some of the reserved chicken meat in the hot broth for a couple minutes to cook/heat. Spoon these and the broth over the noodles for a warm and comforting meal. <br />
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<b>Roasted chicken stock</b><br />
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<b>Ingredients</b><br />
<ul><li>Leftover bones and skin from a rotisserie chicken</li>
<li>1 1/2" long piece of ginger chopped crosswise into 1/8" disks</li>
<li>2 tomatoes chopped into quarters</li>
<li>3 scallions chopped into 3" pieces</li>
<li>2 quarts of water</li>
<li>Salt and pepper</li>
</ul><br />
<b>Directions</b><br />
<ol><li>Place the chicken parts and vegetables into a large pot and add water (should be enough to cover the bones).</li>
<li>Bring to a boil and then reduce heat to a simmer. Simmer for 2-4 hours (the longer you simmer, the fuller the flavor).</li>
<li>Remove the bones, scallions, and tomato skins (or if you have a strainer, you can strain the stock for a clearer broth). Be careful not to leave any small bones in the stock.</li>
<li>Add salt and pepper to taste</li>
</ol><br />
Happy half-cooking!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5482681130546935925.post-88991350143442239712010-11-09T11:32:00.000-08:002010-11-09T15:54:56.817-08:00A war where everyone wins: SF Food Wars' Essential New York Times Cookbook Ultimate Potluck<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5kiVHexONBofIkF4SU44jJi6-uuuonV4tMm8mIl6V8TvC3QW2CQJUn-XcfxzWhCL8Qz_iQpYxdhVxF7WsNo8xjhziaAHa_OVQmPQYe9LE2JS9NdRpytBxfM_FV_5H31kUiavMR7j0PvhX/s1600/fw-h.png" imageanchor="1" style="margin: 0px;"><img width="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5kiVHexONBofIkF4SU44jJi6-uuuonV4tMm8mIl6V8TvC3QW2CQJUn-XcfxzWhCL8Qz_iQpYxdhVxF7WsNo8xjhziaAHa_OVQmPQYe9LE2JS9NdRpytBxfM_FV_5H31kUiavMR7j0PvhX/s512/fw-h.png" /></a></div><br />
I've been wanting to check out <a href="http://sffoodwars.com/">SF Food Wars</a> for quite some time and this weekend the stars finally aligned. This event differed from the norm which usually features a mix of amateur and pro chefs from around the area competing for one of the coveted SF Food Wars titles. Instead, <a href="http://sffoodwars.com/nyt/">this time</a> a dozen of the top chefs and mixologists in San Francisco made their picks from the best of 150 years of New York Times recipes as part of the launch of Amanda Hesser's <a href="http://www.amazon.com/gp/product/0393061035?ie=UTF8&tag=culinaut-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0393061035">The Essential New York Times Cookbook.</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culinaut-20&l=as2&o=1&a=0393061035" style="border: none !important; margin: 0px !important;" width="1" /> Sunday afternoons don't get much better than this. <br />
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There was no competition this time, and frankly it would have been hard to choose the best in this group. Everything was delicious in its own way. Though, I have to admit, I was focusing more on the food than the drinks. I must be a real lightweight because one sip was about all I could take of the cocktails. They weren't holding back at all - those drinks were strong!<br />
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I also have to take a moment to give props to all the folks behind this event. It was fun, delicious, and well organized. Sometimes food events can get a little crazy, but there was none of that at SF Food Wars - it was bustling enough to feel exciting, but no stress of having to fight for your food. All the chefs and staff representing their restaurants were also incredibly approachable and friendly. How often do you get to ask a chef about her inspirations for a dish as you eat it? It's no surprise that this event is so popular that it always sells out almost immediately.<br />
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<h4 class="culh2">The Food</h4><div><br />
</div>Here's a roundup of the great dishes from Sunday, and seeing as no prizes were handed out, I figured I'd share a few random thoughts on some of the ones that stood out to me:<br />
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<b>Most likely to leave you confused about what just hit you</b><br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjwHdiA8kZkV7RBCT-M-oFJl_cvueiznPi4dLTQ9RehrpOmADyrEaDt1C1L4XjRM4S6bkM5p7QVI7V_3eI57D8hYvL9TNjc1iPXSeMq8qW10k1pidey_5h60Ps7c015Ush145UIPMSNgQ/s1600/fw-1.png" imageanchor="1" style="margin: 0px;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjwHdiA8kZkV7RBCT-M-oFJl_cvueiznPi4dLTQ9RehrpOmADyrEaDt1C1L4XjRM4S6bkM5p7QVI7V_3eI57D8hYvL9TNjc1iPXSeMq8qW10k1pidey_5h60Ps7c015Ush145UIPMSNgQ/s320/fw-1.png" width="320" /></a></div>Richie Nakano's (<a href="http://haparamensf.com/">Hapa Ramen</a>) interpretation of "Ricotta Crostini with Fresh Thyme and Dried Oregano" seemed like the perfect thing for a rainy fall day - crisp bread topped with warm creamy ricotta that was just made that morning along with cubes of smoky butternut squash. But on the second bite I felt an unfamiliar peppery and tingling sensation as it went down followed by a slight buzz. Turns out "smoky" was actually a pretty literal description. He explained that his creative twist on the dish involved roasting the squash over tobacco leaves. Who knew you could spike a crostini?<br />
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<b>Best dressed</b><br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8i_S49l6vdERxW8IPfCl2bXcWzp7OjR7pRYXcIhNIUf8mVHBPjhbIp59xHFsvkEJX8MDKOCPbIqitYWSXrKXajKqjlroGWFhP-ZPkOA9OJUw2M43g7qEgOgTspHrqDJnX75WZ1Dj2YB_/s1600/fw-2.png" imageanchor="1" style="margin: 0px;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8i_S49l6vdERxW8IPfCl2bXcWzp7OjR7pRYXcIhNIUf8mVHBPjhbIp59xHFsvkEJX8MDKOCPbIqitYWSXrKXajKqjlroGWFhP-ZPkOA9OJUw2M43g7qEgOgTspHrqDJnX75WZ1Dj2YB_/s320/fw-2.png" width="320" /></a></div>The picture above doesn't do this dish justice, but even on a paper plate, that's one classy looking "Banana Cream Pie". This dish from Melissa Chou (<a href="http://www.aziza-sf.com/">Aziza</a>) was probably one of the favorites as I saw a number of folks going for seconds. The pie crust was turned into a flaky cookie-like disc topped with vanilla cream and bananas that had been brûléed with a small blow torch to have a thin sugary shell. This was then paired with a paper-thin chocolate round standing in a sweet coffee cream.<br />
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<b>Most fitting for a painter's palette</b><br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8YyCKIJFDcYciGwvuecnupkuFTRTW2qmzg81AHkxnBOXueAudOY-9CFyaz6xrCKIUjLM6j7tszm4mSRWvH75mz3gTRRI8VQjzXo1HBCgJBwQYTqapa3O6k5T3FFbXm2ScesRcUHQhHaV/s1600/fw-3.png" imageanchor="1" style="margin: 0px;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8YyCKIJFDcYciGwvuecnupkuFTRTW2qmzg81AHkxnBOXueAudOY-9CFyaz6xrCKIUjLM6j7tszm4mSRWvH75mz3gTRRI8VQjzXo1HBCgJBwQYTqapa3O6k5T3FFbXm2ScesRcUHQhHaV/s320/fw-3.png" width="320" /></a></div>Adam Timney's (<a href="http://starbellysf.com/default.aspx">Starbelly</a>) "Beet Tzatziki" was a vibrant splash of color on this otherwise gray day in the city. He served it in lettuce wraps with smoked trout for a cool refreshing break from the otherwise autumn-themed eats.<br />
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<b>Dish I'm most likely to make</b><br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlb0LTmNJMzisacaa54DUKj9dVT55e1qWf6zncYcZmBZI1FvT0pq9k0lBN703bmllkUVtyKrr1GvubRVzIi4Xkf3YRPhNuTQxtyDDnn-_UppkafHNUNcahlhR8D0lWCCQwIwetyHWk8Hv/s1600/fw-4.png" imageanchor="1" style="margin: 0px;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlb0LTmNJMzisacaa54DUKj9dVT55e1qWf6zncYcZmBZI1FvT0pq9k0lBN703bmllkUVtyKrr1GvubRVzIi4Xkf3YRPhNuTQxtyDDnn-_UppkafHNUNcahlhR8D0lWCCQwIwetyHWk8Hv/s320/fw-4.png" width="308" /></a></div>Jennifer Musty's (<a href="http://batterbakery.com/">Batter Bakery</a>) interpretation of "An Incredible Date-Nut Bread" might not have been the fanciest dessert of the bunch but when I tasted it, it gave me that warm cozy feeling you get when you eat a home-baked dessert around Christmas time. I'll be tempted to revisit this one this holiday season.<br />
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<b>Best spirits </b><br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhxjsip7IhDmBgchRrw4jlPom_XpJSeQg-nfOJ8lYYaOpLH4JCrkuyiW2x_abcc308YVQxIqK-haYbU6NGKbeoUkCZrzc99kb1WHzsPPhfIQJFi6819ip7zGMB2dHHY-n-5juej0xSLSan/s1600/fw-5.png" imageanchor="1" style="margin: 0px;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhxjsip7IhDmBgchRrw4jlPom_XpJSeQg-nfOJ8lYYaOpLH4JCrkuyiW2x_abcc308YVQxIqK-haYbU6NGKbeoUkCZrzc99kb1WHzsPPhfIQJFi6819ip7zGMB2dHHY-n-5juej0xSLSan/s400/fw-5.png" width="400" /></a></div>Call me unsophisticated, but to me, ice cream has got to be one of the best ways to serve liquor. Sure, there were mixed drinks, but how can you beat the folks from <a href="http://www.humphryslocombe.com/">Humphry Slocombe</a> who've already perfected the art in their "Secret Breakfast" flavor? Jake Godby put a twist on the cookbook's "Indian Pudding" by pairing the spiced cream with a bourbon ice cream.<br />
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<b>More tasty treats</b><br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOa49atei_g52sI3hGvCLv3Fo34xRuPNZxEojeZa1fpOyMqJmnlLjnAq_NxUqUIaXt7__V2kiq-8nEORG9Yn6CuE-m_0LWtHgnG2Z7dkMjzpH6IRXzaqNmCM7lGiz6Gd9bx6On7Hs90ZB_/s1600/fw-7.png" imageanchor="1" style="margin: 0px;"><img width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOa49atei_g52sI3hGvCLv3Fo34xRuPNZxEojeZa1fpOyMqJmnlLjnAq_NxUqUIaXt7__V2kiq-8nEORG9Yn6CuE-m_0LWtHgnG2Z7dkMjzpH6IRXzaqNmCM7lGiz6Gd9bx6On7Hs90ZB_/s512/fw-7.png" /></a></div>From Mourad Lahlou and Louis Maldonado of <a href="http://www.aziza-sf.com/">Aziza</a>:<br />
"Joyce Goldstein's Pickled Salmon"<br />
"Poached Eggs with Date-Chorizo Paste" <br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp0QyKR-bkDA7gvJFh8GPP5lZ0NX7ZgARND8Fr-hsK4LOPJbqxHyygtapX20O7YlWPx-dq8bp00wpio6FckT2MgJkr4jiGrgvdf9S_vZb1J94nQO6jqkYLoKwNCAVHlDMQS_RN3tSUuu4k/s1600/fw-8.png" imageanchor="1" style="margin: 0px;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp0QyKR-bkDA7gvJFh8GPP5lZ0NX7ZgARND8Fr-hsK4LOPJbqxHyygtapX20O7YlWPx-dq8bp00wpio6FckT2MgJkr4jiGrgvdf9S_vZb1J94nQO6jqkYLoKwNCAVHlDMQS_RN3tSUuu4k/s320/fw-8.png" width="320" /></a></div>From Jennifer Puccio of <a href="http://marlowesf.com/">Marlowe</a>: "Pork Belly Tea Sandwiches" <br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXOPPH1O70OXgK_zkhTVcXh6HIabtP4llCHgPE1LFSVibeKFTyKBUq_d01Wfa_hu8rVWZ6Dz0xC9P1qeWKHTIvD6tjwYDis8Oym8YDtsvAoYq7GeTp0OOQlaDaFNY_O5P2UZw4S0ALajYY/s1600/fw-9.png" imageanchor="1" style="margin: 0px;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXOPPH1O70OXgK_zkhTVcXh6HIabtP4llCHgPE1LFSVibeKFTyKBUq_d01Wfa_hu8rVWZ6Dz0xC9P1qeWKHTIvD6tjwYDis8Oym8YDtsvAoYq7GeTp0OOQlaDaFNY_O5P2UZw4S0ALajYY/s320/fw-9.png" width="320" /></a></div>From Bridget Batson of <a href="http://gitanerestaurant.com/">Gitane</a>: "Smoked Mackerel on Toasts"<br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgeqqV1olsL9IKR6DNR0iE4FIt1CUqKP3lAgMF678ZYeFd59t1pOgmbsWc8Zd7PS2RfCR9o8XyP1u3WRl05mKXmFeTf4U_52XGFJoLNhKC4RNozjTrFW0tCCw-kJQux7SGI8xf7PPhpWd/s1600/fw-10.png" imageanchor="1" style="margin: 0px;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgeqqV1olsL9IKR6DNR0iE4FIt1CUqKP3lAgMF678ZYeFd59t1pOgmbsWc8Zd7PS2RfCR9o8XyP1u3WRl05mKXmFeTf4U_52XGFJoLNhKC4RNozjTrFW0tCCw-kJQux7SGI8xf7PPhpWd/s512/fw-10.png" width="320" /></a></div>From Elisabeth Prueitt of <a href="http://www.tartinebakery.com/">Tartine</a>:<br />
"Poached Pears with Brandy and Red Wine" and packages of "Peppermints, Marshmallows, Lemon Gumdrops, Dorie Greenspan's Sables, Almond Lemon Macaroons"<br />
And from Chris Kronner of <a href="http://www.bartartine.com/">Bar Tartine</a>: "Foie Gras and Jam Sandwiches"<br />
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For more details, here's the <a href="http://www.flickr.com/photos/sffoodwars/5147208310/lightbox/">entire menu</a>. <br />
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Thanks again to SF Food Wars for this great event, Amanda Hesser for her inspiring book, the great chefs and staff for the wonderful food, and to my foodie buddies for the great company.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5482681130546935925.post-42180739138602191642010-10-27T21:34:00.000-07:002010-10-27T21:34:15.913-07:00Dangers of cooking with Teflon<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7MlirMPUQAO0sdCgZPK1CNymOvbk9pOYpSssJdeoU6iMH1csN5LQgUaai7NBiGTMRRaatUA90Kr20IkLcwud-eVF89ImY0BeNkl0_qYhyphenhyphen_NRRZFHcsKUOxTXYGiCX3u9yWYkPKxK4eW4/s1280/cooking-with-teflon.png" imageanchor="1" style="margin: 0px;"><img width="576"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7MlirMPUQAO0sdCgZPK1CNymOvbk9pOYpSssJdeoU6iMH1csN5LQgUaai7NBiGTMRRaatUA90Kr20IkLcwud-eVF89ImY0BeNkl0_qYhyphenhyphen_NRRZFHcsKUOxTXYGiCX3u9yWYkPKxK4eW4/s576/cooking-with-teflon.png" /></a></div><br />
(click image above for high-res infographic)<br />
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Nonstick pans are a huge convenience when it comes to cooking. You don't need to spend forever scrubbing your pans and you can get away with using a lot less oil when you cook. But for all the good, there's some potential dangers that every cook should be aware of when it comes to nonstick. <br />
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Nonstick pans are coated with the synthetic polymer polytetrafluoroethylene - better known as Teflon®. What you may not know is that Teflon can release toxic fumes when heated above certain temperatures. One of the gases, perflurooctanoic acid (PFOA) aka C-8, has been linked to cancer and birth defects in lab studies, and is suspected to be the culprit behind the birth defects found in children of DuPont (maker of Teflon) employees who were exposed to the substance. <br />
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The general rule of thumb is that you should never heat Teflon-coated cookware over 500°F (260 °C), but the gases released at even 464°F (240°C) have been shown to kill birds. Exposure to the fumes can cause flu-like symptoms, known as Polymer fume fever or "Teflon flu." This is another reason why it's really important to know what the heat dial on your stove really translates to in temperatures. Stove temperatures vary depending on kind and model, but High heat is typically around 500°F. An easy way to check is if you use an <a href="http://culinaut.blogspot.com/2010/10/geeky-gadgets-infrared-thermometers.html">infrared thermometer</a>. For my stove, I usually use a max of Medium-High heat with nonstick pans.<br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bLwJVEKa3mNNWTT7pH53goSdb7ELMANb2aBPFN85xcEocLmtuMbaClnAtTKRnTlKJOadmqBGwv5RiQcBUZ1aOvyZJCEfgeWZHCQsnCc0K7FX7z4T0Zv5B4K9uwPuTORvR2ws5YtZOnlf/s1600/it_1.jpg" imageanchor="1" style="margin: 0px;"><img width="350"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bLwJVEKa3mNNWTT7pH53goSdb7ELMANb2aBPFN85xcEocLmtuMbaClnAtTKRnTlKJOadmqBGwv5RiQcBUZ1aOvyZJCEfgeWZHCQsnCc0K7FX7z4T0Zv5B4K9uwPuTORvR2ws5YtZOnlf/s400/it_1.jpg" /></a></div><br />
For a visualization of noteworthy temperatures related to Teflon as well as a comparison to common cooking temperatures, check out the <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7MlirMPUQAO0sdCgZPK1CNymOvbk9pOYpSssJdeoU6iMH1csN5LQgUaai7NBiGTMRRaatUA90Kr20IkLcwud-eVF89ImY0BeNkl0_qYhyphenhyphen_NRRZFHcsKUOxTXYGiCX3u9yWYkPKxK4eW4/s1280/cooking-with-teflon.png">full infographic</a> above. Note that the cooking temperatures shown are those more commonly used in recipes and geared towards home cooks (professional cooking appliances can go to much higher temperatures). The stove temperature ranges are also estimates based on home appliances.<br />
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In making this visualization, I realized that most cooking methods are safe to do with non-stick cookware, but I'll stick to my stainless-steel pans when trying to do high-heat searing. I'll also never buy a non-stick wok, and I regret the time that I substituted a non-stick cookie tray for a broiler pan. Hope you find this graphic helpful too!<br />
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To read more about this topic, check out the <a href="http://www.ewg.org/healthyhometips/dangersofteflon">Environmental Working Group</a>, <a href="http://www.medicalnewstoday.com/articles/4716.php">Medical News Today</a>, or National Geographic's <a href="http://www.thegreenguide.com/food/safety-storage/teflons-sticky-side"> Green Guide</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5482681130546935925.post-22367521226434307272010-10-13T23:45:00.000-07:002010-10-13T23:49:18.745-07:00Geeky gadgets: infrared thermometers<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbdyvoaM2L5rDmAZEiRhxeI4MCFDZXrYeb80kBnagTZGrKLruRK6P1wW3QXpkCdKsQknxWiWBqyY6QAJMBmdcYXPb0YhpnCEiOXSJxfQBJGo3sKuWbs2p4U2muzuogCrhKkPDTHg6DTLU1/s1600/it_h.jpg" imageanchor="1" style="margin: 0px;"><img width="450"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbdyvoaM2L5rDmAZEiRhxeI4MCFDZXrYeb80kBnagTZGrKLruRK6P1wW3QXpkCdKsQknxWiWBqyY6QAJMBmdcYXPb0YhpnCEiOXSJxfQBJGo3sKuWbs2p4U2muzuogCrhKkPDTHg6DTLU1/s512/it_h.jpg" /></a></div><br />
Thermometers are an invaluable kitchen tool for scientific chefs. They lend preciseness to what would otherwise be intangible kitchen lore. One of the coolest and nerdiest types of thermometers you can get is an infrared thermometer gun. <br />
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This gadget is great for getting surface temperatures, like checking the temperature of your pans or oven. It tells you if a pan is hot enough to create a nice sear, or if your oven is calibrated wrong. It will also let you know if a dish is too hot to touch (this varies and can be anywhere from 110 degrees Fahrenheit for those with delicate hands to 120, aka burning temperature, for those with tough skin). <br />
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It's also great because it's instant. You just point and shoot and the temperature reading shows up on the digital display. It even updates in real time if you keep the trigger pressed. And for my Canadian friends, it also has a toggle for changing between Celsius and Fahrenheit. <br />
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One cautionary note though, this really is just for surface temperatures, so it's not good for things like measuring the internal temperature of meats to see if they're cooked well enough (for that, you'll need to get a probe thermometer, another handy gadget).<br />
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Oh, and did I mention that it has a LASER? Yes, you get to point and shoot a laser gun, all in the name of good cooking. Makes you feel pretty bad-ass yet dorky all at the same time.<br />
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And of course this has a ton of great practical applications outside of the kitchen, like checking what temperature your MacBook is really at when it feels like it's burning your wrists, seeing how hot your light bulbs are, checking for drafts by your windows … but I had you at laser, right?<br />
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If you're intrigued enough to buy one for yourself, I'm dipping my toe into blog monetization by trying out Amazon's referral program. So you can follow this link and I might make some spare change (actually I have no idea how much I'd make, but I'll let you know if you're curious): <a href="http://www.amazon.com/gp/product/B0017L9Q9C?ie=UTF8&tag=culinaut-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0017L9Q9C">infrared thermometer gun</a>.<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=culinaut-20&l=as2&o=1&a=B0017L9Q9C" style="border: none !important; margin: 0px !important;" width="1" /> I bought this one because it had the highest and most ratings and thus far I'm a happy customer.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5482681130546935925.post-51154128946271439282010-10-04T00:42:00.000-07:002010-10-05T16:32:00.981-07:00Bouchon appétit<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ58-vVer1_pGW5ZnQm6obPxKuPAJIEaxDs6VK_S_Q0pzSn1luRvE_v6SVhT6gmFCtjgzCJlFdHPyqRU7_gIMvlUmSpIyHR1sjux9gPulrVIIswOQPNwB6B3snRZxKYOVXnsnMtNSla7fn/s1600/bouchon-h.jpg" imageanchor="1" style="margin: 0px;"><img width="450"
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I was lucky enough to make a trip out to Napa recently, where I was treated to a blissful meal at the original <a href="http://www.bouchonbistro.com/">Bouchon</a>, one of <a href="http://en.wikipedia.org/wiki/Thomas_Keller">Thomas Keller's</a> handful of amazing restaurants in Yountville, CA. Keller, who has gotten pretty much every chef accolade one can dream of, is a rock star in my food-obsessed world so this was a huge treat for me. If you haven't heard of him already, you may have at least heard of his esteemed restaurant, <a href="http://www.frenchlaundry.com/">The French Laundry</a>, which has been named the best restaurant in the world multiple times. Bouchon, which specializes in upscale French bistro style food, is right down the street from its illustrious cousin (and more attainable and affordable too, seeing as a French Laundry meal requires a reservation months in advance and can set you back at least $250 per person). But Bouchon certainly holds its own with an array of epicurean delights that have made this a must-visit foodie attraction in Napa. Keller himself said, "I used to joke that I opened Bouchon, styled after the bistros of Paris, so that I'd have a place to eat after cooking all night at the French Laundry." If they're feeding him, you know it's gotta be good.<br />
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When you first step into Bouchon, you walk by an awesome old-school press embosser with a stack of cardstock next to it. Everyone else before us just walked by, but in my opinion, this is a must-try if you visit. Rather than walk away with a business card, you can take one of these cards, place it in the embosser, and press the button for a thundering stamp as it presses the letters of "BOUCHON" into the paper. Course, after we did it, everyone else in the line that followed did it too. <br />
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At Bouchon, the menus are wrapped around the napkins, and you can unfold it to peruse the choices for the season. We were here to indulge ourselves, so we got one of everything that caught our eye (I had a very generous host). I think we ended up with the most plates per head in the whole restaurant, and we were proud of it! Here's some highlights from the meal:<br />
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As part of our appetizer course, we had a number of selections. We started with the specials of the day, including their salmon tartar. This was a perfect balance of flavors with the creaminess of the crème fraiche, salmon, and hard boiled egg in contrast with the sharpness of the onion, chives, and capers. <br />
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We also got a warm and comforting roasted eggplant and red pepper soup. Especially nice because it was a tad chilly in the restaurant.<br />
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This was followed by our salad course. I thought the most interesting one was the delicately pickled cucumbers and mushrooms, with crispy crab beignets and a refreshing mint mousse. Just thinking about it makes my mouth water.<br />
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Another of my favorite hors d'oeuvres was the duck confit. This was some of the best duck confit I've ever had (and I've had a lot), served with poached apples, foie gras vinaigrette, and a quail egg on top. This paired beautifully with their famous epi baguette. <br />
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For my main course, I chose the decadent seafood pairing of black cod with lobster - perfectly seared fish with a herbed cream sauce, and if that wasn't enough, there's some bacon too.<br />
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And finally for desert, I had their chocolate bouchons. I figured if they were allowed to share the name of the restaurant, they must be great, and they didn't disappoint. They were served with poached figs, candied hazelnuts and a crème fraiche ice cream. A perfect end to a fantastic meal!<br />
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Ok, so actually that wasn't the end. As if you needed any more proof that I can be a gluttonous pig: We then went to the Bouchon Bakery right next store to pick up a bunch of great Parisian bread and pastries for when we'd recover from gluttony part 1.<br />
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I also just got my hands on the <a href="http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_1?s=books&ie=UTF8&qid=1286163443&sr=1-1">Bouchon cookbook</a>, so it's safe to assume more of the French bistro will be making it's way to Culinaut in the near future.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5482681130546935925.post-80375685336946463692010-09-26T23:12:00.000-07:002010-09-29T00:01:32.785-07:00Salads: an undeserved bad rap<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6CLB4x50ekFGtaVaEhBw5pVOjS7RYEhY49ZNf4kiCPEAAy1xIua1pzEqDU08OfaCJIq1OpycGZ9iPJHZY-Y22CKCDng73CcS9G9v4wJhgz5XslSAScmApy-8ivI2BiMfeGOMt6rpozxST/s1600/peach-h.jpg" imageanchor="1" sstyle="margin: 0px;"><img height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6CLB4x50ekFGtaVaEhBw5pVOjS7RYEhY49ZNf4kiCPEAAy1xIua1pzEqDU08OfaCJIq1OpycGZ9iPJHZY-Y22CKCDng73CcS9G9v4wJhgz5XslSAScmApy-8ivI2BiMfeGOMt6rpozxST/s512/peach-h.jpg" width="400" /></a></div><br />
Salads tend to get less love than other meal courses. It's what people who are trying not to eat food usually end up eating. The typical restaurant salad is boring: a bunch of iceberg lettuce and you consider yourself lucky when there's a tomato or crouton tossed in. I mean, no wonder no one gets excited about eating that.<br />
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However, today, I'm going to plant myself firmly in the minority camp of salad lovers, and I'll show you why with a salad that my foodie friend (who usually treats salads with disdain) proclaimed to be the best salad he's ever had. How's that for setting high expectations?<br />
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One thing I love about salads is that you can be really creative. There's a huge gamut of colors and textures to work with. You can have savory, sweet, or better yet, a little of both. There's really hardly any food that you can't throw into a salad, so don't limit yourself to the standard fare at the buffet salad bar. A salad is only as boring as you let it be.<br />
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The trick is in pairing your ingredients well so that they complement each other. Some of my favorite salad combos are beets with goat cheese, roasted fruit with nuts, tomatoes with fresh herbs, and adding some bacon never hurts. There's also lots of interesting greens and bulbs that you can use as a base (so feel free to give the iceberg lettuce a break): arugula, asparagus, beets, bibb lettuce, endives, fennel, herbs, mache, and radicchio are just a few that you can try. Lastly, there's the dressing. I tend to prefer light vinaigrettes that complement the flavors of the other components in the salad (as opposed to layering on the heavy Ranch dressing).<br />
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Today's salad isn't too difficult but looks impressive. It 's based on a salad that was once featured in <a href="http://www.gourmet.com/">Gourmet Magazine</a> (<a href="http://www.nytimes.com/2009/10/06/business/media/06gourmet.html">RIP</a>):<br />
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<h4 class="culh2">Pancetta-wrapped Peaches and Arugula Salad</h4><br />
Prep time: 40 min<br />
Makes 6 servings<br />
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<b>Ingredients </b> <br />
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<ul><li>1 Tb champagne vinegar</li>
<li>1 Tb lemon juice</li>
<li>1 Tb honey</li>
<li>1/4 tsp salt</li>
<li>1/2 tsp coarsely ground black pepper</li>
<li>3 Tb extra virgin olive oil</li>
<li>3 ripe but firm peaches</li>
<li>18 very thin slices of pancetta (can substitute thinly sliced bacon)</li>
<li>1 Tb extra virgin olive oil</li>
<li>6 oz (6 cups) arugula</li>
<li>1/2 cup ricotta salata cut into 1/2" cubes</li>
<li>3 Tb toasted pecan pieces</li>
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<b>Directions</b> <br />
<ol><li>To make the vinaigrette, whisk together the first 6 ingredients (vinegar, lemon juice, honey, salt, pepper, evoo) until emulsified.</li>
<li>Wash the peaches and cut each into 6 wedges. Then wrap each wedge with a slice of pancetta (if your pancetta is round, then unwind the circle into a strip). You can use a toothpick to help hold the pancetta in place if necessary.<br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD2ZrbQQrI04Ko5o1pa08GLQ34OreE188Q9SYTAIm-8nhj0BYLPbbnumQP0UI4lb_V4ibTQPWovNcJcZ9x-f6xJvvY4CMs0Yf4U082bj5YVtUaxxUG2sGdhOvuib4K85lu-cTYuDK1kwSr/s1600/peach-d3.jpg" imageanchor="1" style="margin: 0px;"><img height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD2ZrbQQrI04Ko5o1pa08GLQ34OreE188Q9SYTAIm-8nhj0BYLPbbnumQP0UI4lb_V4ibTQPWovNcJcZ9x-f6xJvvY4CMs0Yf4U082bj5YVtUaxxUG2sGdhOvuib4K85lu-cTYuDK1kwSr/s320/peach-d3.jpg" width="320" /></a></div></li>
<li>Heat the remaining 1 Tb of olive oil in a medium sized skillet and then cook the wrapped peaches in 2 batches. Rotate the peaches every couple of minutes so that each surface of the pancetta is browned and cooked through. This should take around 6 minutes per batch. Set aside on a towel lined plate and tent with foil to keep warm.<br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0KrJRf2A6iiDAtvTVpSmUy23udxpYouxM7HB2WYiutqy3EoV3RtOGKKugNp1bdSSvY3Z29yV_G8M0RkujkRPRyqTZHs3gpU6mCoj8REGupBouuIxryH_WbNOAYguQkmOPTVBybeM3e23/s1600/peach-d4.jpg" imageanchor="1" style="margin: 0px;"><img height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0KrJRf2A6iiDAtvTVpSmUy23udxpYouxM7HB2WYiutqy3EoV3RtOGKKugNp1bdSSvY3Z29yV_G8M0RkujkRPRyqTZHs3gpU6mCoj8REGupBouuIxryH_WbNOAYguQkmOPTVBybeM3e23/s320/peach-d4.jpg" width="320" /></a></div></li>
<li>In a large bowl, toss the arugula with the vinaigrette.</li>
<li>Plate the salad by diving the arugula amongst 6 plates and then topping each with 3 slices of the pancetta-wrapped peaches. Sprinkle each plate with the ricotta salata and toasted pecans. Serve immediately or else the arugula will start to wilt from the heat of the peaches.<br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEiyMIFfGKENJXQfFTvq6LZ-UhNa0m1ynaE3XCVVBZkZCpqpHPOuCFkQhXdkKvluyrjVHSK55ZOgpSqnk0hNTkUhuDFZRkGbM5yTb-O_Jyz36VcHrKI3sw8QHTAN7wk3HfAB4UbsE53X2F/s1600/peach-e.jpg" imageanchor="1" style="margin: 0px;"><img height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEiyMIFfGKENJXQfFTvq6LZ-UhNa0m1ynaE3XCVVBZkZCpqpHPOuCFkQhXdkKvluyrjVHSK55ZOgpSqnk0hNTkUhuDFZRkGbM5yTb-O_Jyz36VcHrKI3sw8QHTAN7wk3HfAB4UbsE53X2F/s320/peach-e.jpg" width="320" /></a></div></li>
</ol>Give this a shot and see how it compares to some of your favorite salads!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5482681130546935925.post-73591599785992615412010-09-18T19:23:00.000-07:002010-09-28T23:59:26.330-07:00More half-cooking: chili soy succotash with potstickers<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQwE-VNFPqujQeVBQC-d_UfNrzlDdkRQnHe8ZXjDJrQrO5F-zhP6wqQ07Ze4iJaF9hDQ2ytjK5y2uRZLyYCSeOu3dc-_fpUM_wu0yJXGJRJkJJ8t5cRX3F4qra8V6FH3CtzlpgaXGkVJBj/s1600/succ-h.png" imageanchor="1" style="margin: 0px;"><img height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQwE-VNFPqujQeVBQC-d_UfNrzlDdkRQnHe8ZXjDJrQrO5F-zhP6wqQ07Ze4iJaF9hDQ2ytjK5y2uRZLyYCSeOu3dc-_fpUM_wu0yJXGJRJkJJ8t5cRX3F4qra8V6FH3CtzlpgaXGkVJBj/s640/succ-h.png" width="450" /></a></div><br />
Given the warm response to <a href="http://culinaut.blogspot.com/2010/09/art-of-half-cooking.html">the last half-cooking post</a>, I figure I have to follow with another. Today's chili soy succotash is a dish that I learned from my dad and it's so easy that it's my go-to dish whenever I'm most crunched for time but want to get in some veggies. It also pairs nicely with meaty quick-cooking items like potstickers.<br />
<a name='more'></a> <br />
<br />
<h4 class="culh2">Quick Tips</h4><ul><li>Tip 6: Use frozen vegetables. They store well and are much lower in sodium (usually none) compared to canned vegetables. Sometimes they're even fresher than what you find in the produce aisle because they're flash-frozen right after picking.</li>
<li>Tip 7: Use sauces and ingredients that are easy to store and pack lots of flavor. (e.g. soy sauce and chili garlic sauce are staples of East-Asian cooking)</li>
<li>Tip 8: Store your commonly used oils and sauces in easy-pour containers with spouts. These are great for storing stuff like vegetable oil and make it much easier to control the amount you add to the pan. </li>
<li>Tip 9: Keep bags of easy to cook items like dumplings/potstickers or ravioli in the freezer. When you're in a rush, it's easy to build a meal around one of these.</li>
</ul><br />
Today's half-cooking recipe:<br />
<br />
<h4 class="culh2">Chili Soy Succotash</h4>Active prep time: 2 min<br />
Cook time: 5-10 min<br />
<br />
<b>Ingredients </b><br />
<ul><li> 1 tbsp vegetable oil</li>
<li> 1 coarsely minced shallot (you can use the same <a href="http://culinaut.blogspot.com/2010/08/how-to-chop-onions-without-crying.html">technique used for an onion</a> </li>
<li> 2 cups frozen shelled edamame, thawed*</li>
<li> 1 cup frozen corn kernels, thawed*</li>
<li>1/2 cup frozen or fresh diced red pepper*</li>
<li>1-2 tbsp soy sauce (adjust depending on taste)</li>
<li> 1/2-1 1/2 tsp chili garlic sauce (adjust depending on spice preference/tolerance)</li>
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QGWf9ggiqiTIbjBlrrtSxagOyjzgKwRl3Ew44ArX1VGgPNw3EiU8y5av33GUILJlUJzndrf8mbzlOCR5pKqsvutYMi2VOkb_tHDyZmkP4GRuYETG_E8CYl1R7IQTfcmHMVuVtgYKINIi/s1600/succ-ing.png" imageanchor="1" style="margin: 0px;"><img height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QGWf9ggiqiTIbjBlrrtSxagOyjzgKwRl3Ew44ArX1VGgPNw3EiU8y5av33GUILJlUJzndrf8mbzlOCR5pKqsvutYMi2VOkb_tHDyZmkP4GRuYETG_E8CYl1R7IQTfcmHMVuVtgYKINIi/s640/succ-ing.png" width="450" /></a></div>* So, once again you'll see my Trader Joe's bias here (really, they don't pay me for this). TJ's sells all the veggie ingredients (minus the shallot) in one convenient and cleverly named "Soycutash" bag in the frozen aisle. If you can get that - just cut open the bag and empty the ingredients in step 3 below. </ul><br />
<b>Directions</b><br />
<ol>(a little prior to making the dish, take the frozen vegetables out to thaw)
<li>Heat a large pan on medium-high heat and add oil.<br />
</li>
<li>When oil starts to smoke and shimmer, add the minced shallot. Sauté the shallot in the oil until the pieces start to turn translucent.<br />
</li>
<li>Add the frozen vegetables and sauté until the vegetables are cooked through.<br />
</li>
<li>Turn off the heat, add the soy sauce and chili garlic sauce and toss to coat.<br />
</li>
</ol><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmH1lS16pFvrlk-B45rBDvU8RJYiKZ1lorMhOUq-cSDQEI30ORLGRXnWsLYB0_V2Wu8xnsW_aJelnG34hnF-CZo8SZ-6T4Eg4PfoR5FW3iSoJM5buEbdAHUrIY7vkHfpEslHDXPwlA2bNP/s1600/succ-stove.png" imageanchor="1" style="margin: 0px;"><img height="266" width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmH1lS16pFvrlk-B45rBDvU8RJYiKZ1lorMhOUq-cSDQEI30ORLGRXnWsLYB0_V2Wu8xnsW_aJelnG34hnF-CZo8SZ-6T4Eg4PfoR5FW3iSoJM5buEbdAHUrIY7vkHfpEslHDXPwlA2bNP/s640/succ-stove.png" /></a></div><br />
You can prep the frozen potstickers in parallel to save time. Most potstickers come with instructions on the package, and the exact quantities and timing vary depending on the size of the potstickers and pan, but it generally goes like this: heat the pan and add enough oil to cover it in a thin layer, brown the potstickers for a few minutes and then add a little water and cover to steam until the potstickers are fully cooked.<br />
<br />
And that's it for another yummy quick meal!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5482681130546935925.post-68968003758599249872010-09-11T09:01:00.000-07:002010-09-28T23:56:58.159-07:00The art of half-cooking<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcif09kkUpd5qMWGipWkNcsy-s5xI9f0bBtnM6uJcAJv34cNdzqVWhYhXhGxvT0iVt-MgFH8VZFVfOhHrmL_sKeY18wX51UmBp41K2ekTGBHGv6HP4yYIXZX-bURaF3F3OnB6OB1aksrWz/s1600/greenssausage.jpg" imageanchor="1" style="margin: 0px;"><img height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcif09kkUpd5qMWGipWkNcsy-s5xI9f0bBtnM6uJcAJv34cNdzqVWhYhXhGxvT0iVt-MgFH8VZFVfOhHrmL_sKeY18wX51UmBp41K2ekTGBHGv6HP4yYIXZX-bURaF3F3OnB6OB1aksrWz/s640/greenssausage.jpg" width="450" /></a></div><br />
It's really fun and rewarding to cook fancy stuff, and I wish I could do it all the time. But the reality is that unless you're basking in free time, or work as a food pro, there are just not enough minutes in the day to make the majority of your meals exquisite. This is especially the case if you're like me, working in the tech-startup world where 15 hour days and 7 day work weeks are pretty commonplace (and as a result instant ramen and microwave dinners are pretty commonplace too). So what do you do when you want a yummy, healthy meal and don't want to go out to eat every day? Where do you turn when you're fed up with how the Lean Cuisine never looks or tastes as good out of the microwave as the box cover would lead you to believe?<br />
<br />
The answer is what I call half-cooking: using pre-prepared and often pre-cooked ingredients to help speed up your cooking. If you're a hard-core cook, this may seem like cheating. But if you enjoy being efficient while eating well, then hopefully this is more akin to a creative challenge on a time budget. I half-cook almost every weeknight, and as a result I've come up with a bunch of short-cuts and efficient recipes that help me get through the week with a happy tummy. I'll be sharing these tips in this and upcoming posts.<br />
<a name='more'></a> <br />
<h4 class="culh2">Quick Tips</h4><ul><li>Tip 1: Use healthy, pre-chopped (and often pre-washed) veggies like spinach or collards that are often sold near the bagged salad greens.<br />
</li>
<li>Tip 2: Use pre-cooked meats like chicken sausages.<br />
</li>
<li>Tip 3: Buy and use a garlic press. (if you're even more pressed for time, you can use the jarred minced garlic, but I find that the press is almost as quick and the results taste much better)<br />
</li>
<li>Tip 4: Shop at <a href="http://www.traderjoes.com/stores/index.asp">Trader Joe's</a>. If you're lucky enough to live near one, their stock is geared towards the time-pressed, health-conscious, budget-savvy cook. If not, then most major grocery chains carry larger brands such as Cedarlane and Amy's that have similar, healthy prepared items. The meal below is made with Trader Joe's ingredients.<br />
</li>
<li>Tip 5: Buy a rice cooker if you're a big rice eater - rice at the press of a button!<br />
</li>
</ul><br />
Today's half-cooking recipe: <br />
<br />
<h4 class="culh2">Southern greens with jalapeno chicken sausage<br />
<br />
</h4>Total prep time: 5 min<br />
Total cook time: 10 min<br />
<br />
<b>Ingredients </b> <br />
<ul><li>3-4 loosely-packed cups pre-cut southern greens mix (mix of mustards, turnip greens, collards, and spinach - if you can't find this, you can substitute just spinach or collards)<br />
</li>
<li>2 fully-cooked jalapeno chicken sausage links (or any other stronger-flavored/spiced sausage like andouille) chopped cross-wise into 1/4" slices<br />
</li>
<li>2 cloves garlic, minced using a garlic press<br />
</li>
<li>1 1/2 Tb extra virgin olive oil<br />
</li>
<li>dash of salt<br />
</li>
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XZutrlgYo3v7vKu7xKOFaGrpIshhBtNXch06LzRSVxIz3xCPX6yIlHXGdDzPW_0KzMMGOefppKJtwZEdVeSyraXM1QqmjgisLHIj5vqvcB4k0uTmK57xWnhYtEbvjhNdgqEUqnpOdayb/s1600/ingredients.jpg" imageanchor="1" style="margin: 0px;"><img height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XZutrlgYo3v7vKu7xKOFaGrpIshhBtNXch06LzRSVxIz3xCPX6yIlHXGdDzPW_0KzMMGOefppKJtwZEdVeSyraXM1QqmjgisLHIj5vqvcB4k0uTmK57xWnhYtEbvjhNdgqEUqnpOdayb/s640/ingredients.jpg" width="550" /></a></div></ul><b>Directions</b> <br />
<ol><li>Heat a large pan on medium-high heat and add oil.<br />
</li>
<li>When oil starts to smoke and shimmer, add the minced garlic. Saute the garlic in the oil until the edges of the garlic start turning a light golden brown.<br />
</li>
<li>Add the slices of sausage and saute until the surfaces of the sausage have started to brown.<br />
</li>
<li>Add the greens and saute until the leaves are wilted and fully cooked but still green (as opposed to brown). <br />
</li>
<li>Salt to taste (certain pre-cooked sausages are very salty on their own, so you may not need to add much).<br />
</li>
</ol>Pair with brown rice for some healthy, filling carbs.<br />
<br />
Voila! A yummy meal in just minutes.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5482681130546935925.post-9986537076038688922010-09-05T15:55:00.000-07:002010-09-28T23:53:10.009-07:00Demystifying truffles<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvsFSo5vlNGFaomTet0Gk8wtsxJmI7nqYj5iQhlb9WXOZ5L5jP3oW_H2O-WBKYjuKRi7nW2sbmcv80coBGii0t7roHN5__ez9CfMyij30Yt7WKo1BQ05Y5McrFnILWp4y8xF4EggoVlM33/s1600/truffle.jpg" imageanchor="1" style="margin: 0px;"><img height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvsFSo5vlNGFaomTet0Gk8wtsxJmI7nqYj5iQhlb9WXOZ5L5jP3oW_H2O-WBKYjuKRi7nW2sbmcv80coBGii0t7roHN5__ez9CfMyij30Yt7WKo1BQ05Y5McrFnILWp4y8xF4EggoVlM33/s640/truffle.jpg" width="450" /></a></div><br />
I can never pass up a good truffle - they're sophisticated, decadent, gourmet bite-sized celebrations of deliciousness. And because they're so good, during a recent trip, I happily walked into the store of an acclaimed trendy chocolatier, where each piece of chocolate was displayed like a jewel in a glass case, and paid $2 a piece for tiny truffles barely larger than a postage stamp. If they're handled with such care, if they have the word "artisanal", and if there are folks raving about them on the online foodie haunts, then they must be worth it, right? And sure, they were pretty good, but after I ate the truffles (which went by quickly cause I could only afford so many at $2 a piece), I couldn't help but feel that I had succumbed to the truffle mystique.<br />
<br />
The truth is, truffles are super easy to make; they just take a little patience.<br />
<br />
People in the U.S. are most familiar with <a href="http://www.lindtusa.com/">Lindt's</a> spherical truffles or other truffles that have been encased in a molded chocolate shell. We'll get to those later on. Today, we're going to discuss the more traditional French style of hand-made truffles which are created by rolling balls of ganache (a mixture of chocolate and cream) in cocoa powder. It's this type of truffle that resembles the super expensive and equally yummy <a href="http://en.wikipedia.org/wiki/Truffle_(fungus)">fungus of the same name</a>.<br />
<br />
<a name='more'></a><br />
<h4 class="culh2">The Core</h4>Because truffles are so simple, the key to a great truffle is great ingredients.<br />
<br />
Here are some chocolate bar brands that this chocolate snob approves: <br />
<ul><li>Common, moderately-priced chocolates that you can find in most supermarkets: <a href="http://www.lindtusa.com/">Lindt</a>, <a href="http://www.ghirardelli.com/">Ghirardelli </a></li>
<li>More expensive (though some would say tastier) chocolates that are also a little more esoteric (though I'm pretty sure you can find them at your nearest <a href="http://www.wholefoodsmarket.com/stores/">Whole Paycheck</a>). These are usually the kinds used by the pros in the $2 truffle world: <a href="http://www.callebaut.com/">Callebaut</a>, <a href="http://www.scharffenberger.com/">Scharffen Berger</a>, <a href="http://www.valrhona.com/us">Valrhona</a>, <a href="http://www.guittard.com/">Guittard</a></li>
<li> And here's the best bang-for-the-buck option if you're lucky enough to live in a region with a <a href="http://www.traderjoes.com/stores/index.asp">Trader Joe's</a>: Trader Joe's Pound Plus Belgian chocolate. Over a pound of decent chocolate for around $5 - that starts you at 5 cents per truffle!</li>
</ul>There are some other tasty chocolate bars out there too - so it's really a matter of personal preference (my favorite bar is Chocovic's Guaranda bar, which I sadly cannot find anymore). If you find a chocolate that you enjoy and it's made out of quality ingredients, it'll probably make for a great-tasting truffle too. <br />
<br />
As for the cream, pay the premium to get organic, not because of food ethics or hormones - it just tastes so much better than non-organic. If you don't believe me, try a side-by-side taste test (you can use milk if you would rather not buy so much cream). Good organic cream can have an ambrosial aroma with a natural, light sweetness and will make you wonder if you can go back to non-organic.<br />
<br />
<h4 class="culh2">The Flavors</h4>You can keep it simple and just stick to the pure chocolate flavor or you can get really creative and use all sorts of interesting ingredients to flavor your chocolate. You can use spices, herbs, teas, liquors, fruit purees, nuts … and if you've got a lot of finances to support your cooking hobby, you can recreate the most expensive truffle in the world: the $250 <a href="http://www.knipschildt.net/la-madeline-au-truffe.html">truffle truffle</a> (clever huh? And here I was questioning a $2 truffle).<br />
<br />
<h4 class="culh2">The Coating</h4>Traditional style truffles are coated with a layer of cocoa which makes the truffles a lot easier to handle. If you go buy cocoa from the grocery store, you'll see two kinds: dutch-processed cocoa and unsweetened cocoa. What's the difference? Dutch-processed cocoa has been through an alkali treatment to neutralize the natural acids in the cocoa. As a result, it's usually milder in flavor and also ends up a little redder in color. Regular unsweetened cocoa powder has been untreated and is usually stronger in taste and a little more bitter. I tend to prefer using the Dutch-processed cocoa with my truffles because I think it distracts less from the flavor of the core of the truffle. Do not use hot cocoa powder - that's something else entirely.<br />
<br />
<h4 class="culh2">My favorite: Earl Grey Dark Chocolate Truffles</h4><br />
There are so many great flavors out there, but if I had to pick a favorite combination, this would be it. <br />
<br />
<b>Ingredients:</b><br />
<ul><li>8 ounces bittersweet chocolate (I like to use somewhere between 62% and 72% cacao)</li>
<li>1/2 cup heavy cream </li>
<li>1 tbsp unsalted butter</li>
<li>3 tsp loose leaf Earl Grey tea leaves</li>
<li>1/2 cup cocoa powder</li>
</ul><br />
<b>Directions:</b><br />
<ol><li>Chop the chocolate into fine shards (pieces that will melt easily) and set aside into a heat-safe bowl (e.g. glass, ceramic or metal).<br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8JII5BJ079dFIajN4_bHy-dSPbD2Yw-TCHfR6fOBM5BoUHV5v_BBHKlgsF0B8XVnJN_tSdobktRvZ-xOgpldXJ4u3vbgaeRBSlNrvwrUtywDm2_c63gEGolwHPJyixDp59GuJnh4BTwFZ/s1600/1-chopped.jpg" imageanchor="1" style="margin: 0px;"><img height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8JII5BJ079dFIajN4_bHy-dSPbD2Yw-TCHfR6fOBM5BoUHV5v_BBHKlgsF0B8XVnJN_tSdobktRvZ-xOgpldXJ4u3vbgaeRBSlNrvwrUtywDm2_c63gEGolwHPJyixDp59GuJnh4BTwFZ/s400/1-chopped.jpg" width="349" /></a></div></li>
<li>In a small saucepan, bring the cream and butter to a boil and add the Earl Grey leaves. Remove from heat and let this steep for around 5 minutes until the Earl Grey flavor is nice and strong in the cream.</li>
<li>Place a fine-mesh sieve over the chocolate bowl and strain the hot cream mixture into the chocolate.<br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXr-6wIlIyHGIYAZukN6oMriKBmAW2Wq_kmLB78z1A0oMfrgDb9ItWCoMpQLDRusLlWJSFPhlaIswdiDl4uNzj9PIhaahEKFRCO_R6hCb0TBrQnKYU8VjAv7Z3yrq3WpGqoREPycWt8ICq/s1600/3-sieve.jpg" imageanchor="1" style="margin: 0px;"><img height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXr-6wIlIyHGIYAZukN6oMriKBmAW2Wq_kmLB78z1A0oMfrgDb9ItWCoMpQLDRusLlWJSFPhlaIswdiDl4uNzj9PIhaahEKFRCO_R6hCb0TBrQnKYU8VjAv7Z3yrq3WpGqoREPycWt8ICq/s400/3-sieve.jpg" width="349" /></a></div></li>
<li>Whisk until all the chocolate has melted and the mixture is a silky smooth ganache. (This stuff is so tasty; I need to remind myself that this it's just half done at this point - definitely lick the whisk before washing it).<br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqv5b3VmUtFE812V1eGHHJJgLoCGhbFlmoznf_fcaDOx0KYp0YgRd3kmMBtMb58C6iQyX6VplsUB8-WIdPOJK_2b6Gz3TVCBVYCA9TcFoDYJnJwcrZyQnG-AYr9-vRvlD1v2ytUAx18J8U/s1600/4-whisked.jpg" imageanchor="1" style="margin: 0px;"><img height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqv5b3VmUtFE812V1eGHHJJgLoCGhbFlmoznf_fcaDOx0KYp0YgRd3kmMBtMb58C6iQyX6VplsUB8-WIdPOJK_2b6Gz3TVCBVYCA9TcFoDYJnJwcrZyQnG-AYr9-vRvlD1v2ytUAx18J8U/s400/4-whisked.jpg" width="349" /></a></div></li>
<li>Cover the bowl and let the ganache cool to room temperature before placing in the fridge to chill for around 2 hours. <br />
<i>Tip: never put hot foods in the fridge (unless you have an empty fridge) - it'll bring up the temperature of your entire fridge and can easily cause other food to spoil.</i></li>
<li>The ganache is ready for handling once it's firm. Scoop out teaspoon sized chunks of hard ganache and place on a plate or cookie sheet. <br />
<i>Tip: if you use the small end of a melon-baller, you'll save yourself some effort in the next step</i><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2glZBwdNkrLEgtdBxY3OGCEk0_cj9nAj_lhQ8KK83ENB8W0n9RC6zKBKZ0js0oSXfOs_bf7LmSi6AoXow2QPgGldcdz5RJqdQxTWFbMdy2JG2nlQSuekqrH1JpaS_5qdf_sC_MJaI8ati/s1600/6-set.jpg" imageanchor="1" style="margin: 0px;"><img height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2glZBwdNkrLEgtdBxY3OGCEk0_cj9nAj_lhQ8KK83ENB8W0n9RC6zKBKZ0js0oSXfOs_bf7LmSi6AoXow2QPgGldcdz5RJqdQxTWFbMdy2JG2nlQSuekqrH1JpaS_5qdf_sC_MJaI8ati/s400/6-set.jpg" width="349" /></a></div></li>
<li>Roll the ganache chunks into round balls and roll in cocoa powder to dust. <br />
<i>Tip:This step can be pretty messy if you do it with your bare hands. Instead, I like to use non-latex powder-free gloves or pieces of cling wrap to handle the ganache. Then I drop the ganache into a round bowl with cocoa powder and swivel the bowl to coat the ganache.</i><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJEJY9XYrJ9cFFFmjBD50ecdp9v-8VgPWDiVZxfq_EnSBhtmmDaTcQ_TOuhU7jGu7c7LzVhwThtjVFD-LzGi1M8SqWDV5IWEtdC4ZQwolv66E-1sfgcdQLA6KzWfjYH_WzasbSW1ASp1r/s1600/7-coat.jpg" imageanchor="1" style="margin: 0px;"><img height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJEJY9XYrJ9cFFFmjBD50ecdp9v-8VgPWDiVZxfq_EnSBhtmmDaTcQ_TOuhU7jGu7c7LzVhwThtjVFD-LzGi1M8SqWDV5IWEtdC4ZQwolv66E-1sfgcdQLA6KzWfjYH_WzasbSW1ASp1r/s600/7-coat.jpg" width="500" /></a></div></li>
<li>If the ganache melted a bit during the shaping process, chill the coated truffles in the fridge. Bring the truffles back to room temperature before serving.<br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrrfCLU5kQczcuQ6LDJaKJ06X_nBQZk6l6KxCkb1BANEKNuW0Y6bWCBXgvHJfaC6yST1s2jHut5tsX7yjWcz9NTzHcVD457JoYfj2wjQcps-tJaARyfSJbcJBxTPcJGgyjPQeMWd8auGN/s1600/finished.jpg" imageanchor="1" style="margin: 0px;"><img height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrrfCLU5kQczcuQ6LDJaKJ06X_nBQZk6l6KxCkb1BANEKNuW0Y6bWCBXgvHJfaC6yST1s2jHut5tsX7yjWcz9NTzHcVD457JoYfj2wjQcps-tJaARyfSJbcJBxTPcJGgyjPQeMWd8auGN/s400/finished.jpg" width="349" /></a></div></li>
</ol><br />
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Now that the mystery is gone, give this a try and let me know if you come up with any other awesome flavor combinations!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5482681130546935925.post-25886498729377996582010-08-03T23:59:00.000-07:002010-11-09T12:21:12.906-08:00How to chop onions without crying<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuaGAEweKC5rNbU0a5MVnc2XXazAfb360-cLl5LagGSC7D61DnX-slV_U1QLzk22s8MfhkmmU07Rpn0S9UwI-tSCNpwpOPMcsxZ1UPtrPEhAGemLyRPFlqMxC8xNjG1A7x-T_HGzJUEzm/s1600/onion.png" imageanchor="1" style="margin: 0px;"><img height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuaGAEweKC5rNbU0a5MVnc2XXazAfb360-cLl5LagGSC7D61DnX-slV_U1QLzk22s8MfhkmmU07Rpn0S9UwI-tSCNpwpOPMcsxZ1UPtrPEhAGemLyRPFlqMxC8xNjG1A7x-T_HGzJUEzm/s640/onion.png" width="450" /></a></div><br />
I recently attended a dinner party where we decided to make some guacamole from scratch together. It was then that I found out that one of my friends didn't know how to chop vegetables. Eager to learn and pitch in, he took up chopping the tomatoes, while I volunteered to demonstrate how to dice the most notorious veggie on the chopping block: the onion. <br />
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<h4 class="culh2">The basics: How to dice an onion</h4>You might wonder how much explanation is really required for this basic task, but there is actually a decent amount of technique to it (though for those of you who have been chopping veggies all your life, the <a href="http://culinaut.blogspot.com/2010/08/how-to-chop-onions-without-crying.html#why">following section</a> might be more interesting). I first learned how to mince an onion by watching the masterful <a href="http://www.kqed.org/food/jacquespepin/">Jacques Pepin</a> on PBS, and this technique was later reinforced by watching the meticulous folks at <a href="http://www.americastestkitchen.com/">America's Test Kitchen</a> (gotta love PBS cooking shows!). Here's how to do it:<br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcuRPJgFPpljteFB_6rNuDrEne4izfpYcFxlSV4ts61tSwRoahcMs6duOpbjpter1mOV6EhzQRxKSXFbeLbml-daD3e0ynABv9iY_OJvEgjz8Ln49W9y1Nb3bYZy5BKaFR-cJH7_jFW0qn/s1600/onion-steps1.jpg" imageanchor="1" style="margin: 0px;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcuRPJgFPpljteFB_6rNuDrEne4izfpYcFxlSV4ts61tSwRoahcMs6duOpbjpter1mOV6EhzQRxKSXFbeLbml-daD3e0ynABv9iY_OJvEgjz8Ln49W9y1Nb3bYZy5BKaFR-cJH7_jFW0qn/s640/onion-steps1.jpg" width="590" /></a></div><a name='more'></a><br />
1) I actually start first by chopping the onion in half from stem to root, even before I peel it. This makes it a lot easier to do the peeling step next.<br />
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2) With the onion cut in half, it's easy to see and get at the dry papery layers on the outside and peel those off. Then I go and give the onion, cutting board and knife a rinse at the sink cause this thing was in the ground, so who knows what's on it. Place your onion halves flat side down and it should look like the following:<br />
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3) Next chop off the stem end of the onion as shown, but leave the bottom of the bulb in tact. It will serve as a nice handle to grab on to the onion while you chop and also helps to hold the layers together better.<br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwp0zshXz9TR-XsmLHfBTbV_TZI58H3qCcIw7-Rh7djkEQaEIrVpWjh4vecV9tMh9eFv6ZxtgVcOkI3sGv9z32L5jpnkMH7KHGkMlVs4dPSy9eEjkeTkoNhG3Kt0BDu_AKc3eMA2pzRfX0/s1600/onion-steps2.jpg" imageanchor="1" style="margin: 0px;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwp0zshXz9TR-XsmLHfBTbV_TZI58H3qCcIw7-Rh7djkEQaEIrVpWjh4vecV9tMh9eFv6ZxtgVcOkI3sGv9z32L5jpnkMH7KHGkMlVs4dPSy9eEjkeTkoNhG3Kt0BDu_AKc3eMA2pzRfX0/s640/onion-steps2.jpg" width="590" /></a></div><br />
4) Then start making vertical cuts into the onion, a little over a 1/4" apart (varies depending on how finely you're trying to dice). Don't cut all the way to the bottom part of the bulb so that your onion stays in one piece.<br />
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5) Follow that up by making horizontal cuts a little over a 1/4" apart (perpendicular to your previous set of cuts). Once again, don't cut all the way across through the base of the bulb. This step tends to be a little trickier cause there's a lot more moving parts and you can't just count on gravity to do most of the work. Your life will be a lot easier if you have a nice sharp knife to work with (just make sure you don't cut towards your hands!). <br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGUtzg9p8K9_WfgakYE-iK_huYkBaqk-yMCHIEMD_yHwE44K7vlk-naQurWx4FIy4pRzeLYEkeoeYal_Q5rZEqTUbZwi1kVf-FCV1znD__MlkSOGtibEJR5fGwRh5PX3YRJJvIDUZdQpD/s1600/onion-steps3.jpg" imageanchor="1" style="margin: 0px;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGUtzg9p8K9_WfgakYE-iK_huYkBaqk-yMCHIEMD_yHwE44K7vlk-naQurWx4FIy4pRzeLYEkeoeYal_Q5rZEqTUbZwi1kVf-FCV1znD__MlkSOGtibEJR5fGwRh5PX3YRJJvIDUZdQpD/s640/onion-steps3.jpg" width="590" /></a></div><br />
6) By the end of step 5, you should have a grid of cuts in your onion. You finish off the dice by slicing off grids of onion cubes (see below) until all you have left is the nubby base of the onion that you took care to leave in tact. <br />
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Now, if you don't take any special precautions, somewhere along step #4, or even earlier if you have a particularly lachrymose onion, your eyes will probably start to feel the burn, which leads to the question:<br />
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<h4 class="culh2"><a href="http://www.blogger.com/post-edit.g?blogID=5482681130546935925&postID=2588649872937799658" name="why"></a><br />
Why do onions make us cry?</h4>Onions absorb sulfur from the ground for nutrients. When you chop an onion and break open its' cells, that releases enzymes which react with sulfoxides in the onion and result in a gas called propanethiol S-oxide. This gas wafts up to our faces as we chop and when it reaches the liquid of our eyes, it produces a mild sulfuric acid. That of course isn't friendly stuff to the eyes, so our body starts working to flush it out by producing tears.<br />
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Though not all onions are real tear-jerkers though. Ones such as vidalias which are usually in less sulfuric soil tend to be less potent.<br />
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<h4 class="culh2">Now, how to do it without crying</h4>There's a lot of tips out there for preventing the tears ranging from burning a candle next to your chopping board to cutting under water (if you can do everything I described above under water, I'll be impressed!). Here's the ones that I've found to work well:<br />
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A) Store your onion in the fridge before chopping. The cooler temperature slows the enzymatic processes that cause the sulfuric gases.<br />
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B) Use a very sharp knife. As described above, the gas is released when cells are broken. A dull knife not only slows your work and prolongs your exposure, but breaks more onion cells as you try to bludgeon your way through the thing.<br />
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C) This one is probably the most effective, but funniest looking - you don't even really need to do A and B if you do this. Wear goggles while you chop. The best way to prevent the burn in the eyes is to stop the gases from getting there in the first place. Ski goggles work pretty well cause they block enough fumes while being relatively comfy. You'll look a bit sillier but feel much better in the end.<br />
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Unfortunately, that day at the dinner party I was using an onion that was kept at room temperature (doh), and I was using a pretty dull knife (double doh - made me wish I carried around my own knife set like one of the pros on Top Chef). Being too self-conscious to put on a pair of goggles, I decided to tough it out. That didn't last very long. Chopping a gigantic sulfuric onion with a dull knife is a kind of culinary torture second only to accidentally rubbing your eyes after chopping a hot pepper. So, having just come from a swim, I caved and whipped out the swim goggles which not only gave me much relief, but provided lots of entertainment for my fellow diners.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5482681130546935925.post-91718424755243953932010-07-27T23:23:00.000-07:002010-10-05T16:28:38.894-07:00About CulinautWelcome to Culinaut!<br />
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I've thought about writing a blog on food and cooking for quite a while, and recently I finally got sick of thinking about it and decided to just do it. <br />
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I love cooking mostly because I love eating. Though I'm not a chef and have never been to any sort of culinary school, I try to make up for my lack of training with a passion for learning and creating new things. And because I'm the one facing the final product, I try my best to make it taste and look pretty good too.<br />
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The area I'm actually trained in is engineering, and as a result I'm a bit of a nerdy cook. This means that I spend a lot of time investigating why a certain technique works well and what types of science and technology are applied in my kitchen.<br />
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As of this first post, there are two main motivations behind this blog. First is to chronicle and share the many interesting things I learn in my culinary adventures. So hopefully there will be posts on techniques, cooking science, and recipes in the near future. Secondly, some of my friends have expressed interest in learning more about cooking, so I hope that my posts can be helpful. Let me know at [name of this blog]@gmail.com if there are specific topics you'd like to see covered!<br />
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This blog will also house my attempts at food photography, and the occasional food-themed art and design. <br />
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Though at the root of it, Culinaut is another excuse to spend even more time thinking about food =)Unknownnoreply@blogger.com0