Kitchen Towels – more to them than you think

July 31, 2024July 28, 2024 culinaryjourneysllc

Do you give much thought to your kitchen towels? I have a drawer full of all kinds. Some are lovely towels that very good friends gifted to me. Others are ones I have had so long that I have no idea when or where I obtained them. Others are seasonal that I only pull out for Christmas, Thanksgiving or the fall season. I must admit that some of these towels are more absorbent and seem to do a better job. Are there certain things we should look for when buying and using kitchen towels? Are some brands superior to others? Let’s look at that topic in this Cooking Tip.

Before looking at what makes a better towel, reviewing my Cooking Tip on Kitchen Sponges would be helpful. Because of the risk of pathogens flourishing in kitchen sponges, we should probably use more kitchen towels instead of sponges as long as we take care of the towels properly.

As with sponges, towels can also be a breeding ground for pathogens. Wet surfaces are more susceptible to bacterial growth, so kitchen towels should always be laid out or hung up to dry between uses.

They should also be swapped out frequently, probably every few days. If they come into contact with raw meat or eggs, swap them out as soon as you wipe up the spills. They should be laundered and allowed to dry completely before being put back into use. For the best sanitation, a hot water wash is recommended. Hot water is also better for stain removal. The downside (besides the energy cost) is that hot water will lead to more shrinkage of the towels. I suspect most of us throw our towels in a dryer after laundering, but one advantage of air drying is that it reduces the piling of the towels.

When you go to the store to buy kitchen towels, are you drawn to the pretty colors and patterns? I know I am. However, there are more important considerations, such as the type of fabric, the type of weave and the size. Let’s look at the pros/cons of different types before looking at favorite brands.

Fabric – Most dish towels are made of cotton, linen, microfiber or a blend.

Cotton

Pros – cotton towels will be soft, more durable than other fabrics, and very versatile.
Cons – cotton towels take longer to dry and are prone to piling and leaving lint behind.

Linen

Pros – linen towels quickly dry and are much less likely to develop piles or lint. They are also durable.
Cons – the major con is that they are pricey compared to cotton towels. They can also feel scratchy for the first few uses

Microfiber

Pros – microfiber towels are relatively inexpensive, very soft, and ideal for shining delicate glassware.
Cons – many people use their kitchen towels as pot holders to remove hot items from the oven. Microfiber can melt when exposed to high heat and should not be used for this purpose.

Weave – Towels can be woven in different patterns. They vary depending on how the strands of material are interlaced to form the fabric. There might be a simple, plain weave, a waffle weave, a basket weave or a terry cloth weave. Although you might not care about identifying the exact weave, the weave will manifest in how the towel looks, feels and performs.

Cotton towels with a plain weave will be thinner. They won’t be as absorbent, but they are great for delicate tasks such as drying glasses. They are also excellent for wringing out moisture from your shredded veggies (such as zucchini) or for just placing your washed produce so it can dry.
Waffle weave towels will have a square or rectangular pattern. They tend to be thicker and more absorbent.
A basketweave is said to strike a balance between strength and absorbency.
Terry cloth is the easiest to identify. It is very absorbent but is the most prone to piling and linting.

Size somewhat depends on your storage space and your personal preference. People who do a lot of towel drying of dishes like larger towels as they can dry more dishes with just one towel. America’s Test Kitchen prefers towels that are 30 inches long by 20 inches wide. Another consideration is to remember that most towels will shrink some after being washed. So, the size you end up with will be smaller than what you buy. For people like me, who do minimal towel drying of dishes, smaller sizes are better as they are easier to store and dry.

What should you look for in a kitchen towel?

Absorbency
Durability
Easy to clean
It is thick enough to use as a pot holder without being too bulky. This is a minor consideration for me, as I prefer using an oven mitt to a towel for hot items. Others tend to always use a towel, and for them, this is an important consideration.
Usage – Many, including myself, like to have different types of towels for different purposes.
- I always have one very absorbent, usually terry, towel dedicated for hand drying. That is the one I loop through my apron ties every time I cook. It is important, though, to keep that towel dedicated just to hands and not where it will come into contact with food or clean dishes.
- I then have simpler woven towels that I use to set dishes on as they air dry or to put my washed produce on. Since, as I said, I do minimal towel drying of dishes, these towels also work well enough for that purpose.

There are similarities and differences in results from outlets that have conducted rigorous testing of different towels. As you might expect, everyone has their favorite towel. A few towels, though, tend to rise to the top of the ratings over and over.

Zeppoli Dish Towels

These towels are considered the workhorse of many professional kitchens, particularly because they can be used for multiple tasks. They can be used not only for lint-free dish drying but also for hand drying, wiping counters or appliances and as potholders.
They are made of 100% cotton and are 14”X25”.
They come in a few different colors and are simple yet attractive towels.
They are relatively inexpensive as compared to other highly rated towels.
The one negative is that they can take a long time to dry.

Williams Sonoma Towels – multiple sources highly rated two different WS towels.

WS Classic Stripe Towels

Made of 100% cotton in a basketweave pattern, these towels are available in several different colors and the size is 20”X30”.
They are strong and absorbent, although not as much as terry towels.
Stains come out easily.
They dry more quickly than other towels.
They tend to be rough, but they will soften with washing.
They are more expensive than the Zeppoli.

WS All-Purpose Pantry Towels

Made of 100% cotton with a tighter weave.
Available in multiple colors with a size of 20”X30”.
They have a waffle texture on one side and terry on the other.
Top rated by TheKitchn.com and Wirecutter. The latter states they are the best combination of absorbency, durability, attractiveness and price.
They are very durable.
Some users preferred the classic striped ones, as the all-purpose ones are rougher and a bit thick for delicate drying tasks.

Utopia Towels Kitchen Bar Mops Towels—If you want an inexpensive towel for cleaning purposes, these bar mop towels may be the thing.

They are a terry cloth made of 100% cotton, making them very absorbent.
They come in multiple colors and are 16”X19”.
They may not be the best for dishes as they tend to leave lint on the surfaces. They are better for wiping up spills and drying hands.
Besides the lint, other negatives are that they are not the most durable, take a long time to air dry, and are not very attractive.

Different sources rate other towels as their favorite, but the above were the ones that were rated the highest and most often.

Do you give much thought to your dish towels? If not, maybe another look is in store for you. I hope the above information will be helpful as you replace some of your dish towels.

Beets – Pretty, Nutritious & Delicious!

July 24, 2024June 30, 2024 culinaryjourneysllc

I am making a lovely tart for tonight’s dinner that contains two ingredients that can be polarizing for some people – beets and goat cheese. I have already written a Cooking Tip on Goat Cheese. In this Cooking Tip, let’s explore the wonderful world of beets, known in Europe as beetroot.

Beets are a root vegetable, but one in which you can eat the entire plant – the bulb, stem and leaves. They are full of healthful nutrients such as antioxidants, vitamins and minerals.

There are different types of beets, but the ones we find in our stores and on our plates are garden beets. Other varieties include the sugar beet (from which we get 55% of our sugar) and mangold beets, which are used in livestock feed. Even among the garden beets, there are different varieties, although you probably won’t know the variety unless you grow them yourself or buy them from a farmer’s market.

The most common variety in the market is the red beet. Some markets may sell golden beets. A third variety is Chioggia, also known as Candy Cane Beets. They are an heirloom variety from Italy and have pink and white concentric circles on the inside. Although not impossible to find, they are much less commonly sold in the average supermarket.

Most stores also sell vacuum-packed cooked beets. Their flavor is comparable to fresh beets, but canned beets are not as good a substitute for fresh.

The flavor of beets is said to be sweet but earthy. Many ask if the different colored beets taste differently. America’s Test Kitchen tested red beets, golden beets and Chioggia beets. They tasted them raw, roasted and marinated. Their tasters thought that the golden beets were less sweet and more earthy. The Chioggia were rated mild but with a bitter aftertaste.

My husband grows both red and golden beets. I love the look of the different colors, but we also thought the red beets were sweeter in a side-by-side test.

When shopping for beets, look for medium-sized ones, about 2-3 inches in diameter. Larger ones may be a bit more tough. Look for ones without blemishes or dents. If you have the choice, buy them with the greens still attached, as they will probably be fresher. Once you get the beets home, cut off the greens and store them separately. Wash the greens, wrap them in paper towels and put them into a plastic bag. Store the beets unwashed in plastic bags in the refrigerator. The greens will last a few days in the refrigerator, but the beets can last up to a month.

Preparing them is not difficult, but it can take some time, depending on your chosen method. They do not need to be peeled, but leaving the skin on can result in a tough texture.

Roasting

This is my preferred method. It takes the longest but is practically hands-off. Wrap the beets in foil and put them on a sheet pan in a 400°F oven for about an hour or until they are tender. Remove them from the oven, allow them to cool and then rub away the skin. Quartering the beets before roasting will speed up the cooking time.

Microwave

Peel the beets, cut them into ½-inch pieces, put them in a microwaveable bowl with a splash of water and cook, covered, for about 15- 25 minutes, depending on their size.

Grill

Heat your grill to medium-low heat. Clean, peel and cut the beets horizontally into ¼-inch slices. Toss the slices in olive oil, place them on the grates, and lightly salt them. Cook for 8-10 minutes, flip and continue cooking until tender.

Steam

Cut the unpeeled beets into ½- to 1-inch cubes. Bring a small amount of water in a pan to a boil. Put a steamer basket in the pot, add the beets, cover and steam until tender, 10-30 minutes. Remove from the basket, cool and peel.

Boiling

Beets cooked in boiling water will be less intense in color and leach some nutrients into the water. However, many like this method. Place whole beets in a saucepan, cover with water, bring to a boil, reduce heat and simmer until tender, 20-45 minutes. Remove the beets from the simmering water, put them into an ice bath to cool and stop the cooking, and peel.

Raw

Beets are perfectly edible in the raw state. However, as they can be tough, they should be sliced very thinly or grated. Another option is to use a spiralizer.

Instant Pot

If you cook your beets this way, there is no need to peel them. The skin is barely noticeable after cooking in an Instant Pot. Leaving the skin on also means extra nutrients.

Beet greens

The beet greens can be eaten raw, but others prefer a quick sauté in butter or oil. Garlic is also a nice addition. It helps to separate the stems and cook them for a few minutes before adding the greens.

Besides the storage advice given above, cooked, peeled beets can be frozen for 8-10 months.

Some people do not like the red beets because they stain hands and cutting boards. However, there are ways to deal with this.

To prevent staining:

Wear gloves.
Coat your hands in oil – just ½ teaspoon rubbed on your hands is enough.
Prevent your cutting board from staining by giving it a light spritz with a cooking spray before cutting the beets.

Removing beet stains:

Wash your hands as quickly as you can in hot, soapy water.
Scrub salt and soap into your hands and then wash.
Rub a bit of whitening toothpaste into the stain and then wash.

What is your favorite way to prepare beets? As mentioned above, I prefer to roast them. You can then eat them just with a bit of butter and lemon juice. Or, add the beets to salad greens and pour over a flavorful vinaigrette along with nuts and goat or feta cheese. Here are a couple of great recipes.

What a pretty and tasty way to get your nutrients!

Cooking Tips · Ingredients

Serviceberries – a less well-known delicious fruit.

July 17, 2024June 20, 2024 culinaryjourneysllc

What is your favorite fresh berry? Strawberry? Blueberry? Blackberry? How about Serviceberry? The latter is a fruit that many of us have probably never heard of. I would not have if not for my husband’s foraging on his work campus. Read on in this Cooking Tip to learn what it is and how to use it in your kitchen.

If you haven’t heard the term serviceberry, perhaps you have heard some of its other names, such as Juneberry, Sarvisberry, Saskatoon berries, Shadberry, and Pigeonberry. Its scientific name is Amelanchier. Genetically speaking, serviceberries are not true berries but rather pome fruits similar to apples and pears. I will refer to them as berries.

These berries grow on a shrub or tree, reaching up to 10 feet tall. These trees are native to North America and grow as far north as Alaska and as far south as Mexico. They produce pretty white or pink flowers in late April to May. The berries ripen from June to August and change from red to dark purple (the darker the color, the sweeter the flavor), and they are slightly larger than a blueberry. Later in the fall, the leaves turn a gorgeous profusion of reds, oranges and yellows.

Because this fruit is not found in supermarkets or farmer’s markets, if you want to try it, you will probably need to forage. Please see this prior Tip on Foraging before you venture out to do this. Make sure you know what you are foraging, as there are some poisonous plants out there that sport similar-appearing berries.

One expert describes the flavor as a “fusion of strawberry, blueberry and a hint of almond.” Sounds delicious, doesn’t it? Another claims it is “halfway between a blueberry and a grape … with a slightly nutty, almond-like aftertaste.” A third compares it to a cross between a blueberry and a nectarine.

The berries can be eaten raw but you can also use them in your kitchen in a cooked or dried form. You can substitute 1:1 for blueberries in your recipes, although some adjustments may need to be made as blueberries have a slightly higher water content.

Other ideas are:

Muffins
Pies
Cobblers
Pancakes
Puddings
Soups
Sausage fillings
Syrups
Sauces
Ice Cream
Smoothies
Salad topping
Jams

Native Americans have been known to use them medicinally for earaches, gastrointestinal distress, fevers and coughs. The stems, branches, and wood have also been used to make baskets, ropes and furniture.

Like other berries, the serviceberry contains antioxidants and other nutrients.

Serviceberries can be refrigerated in a ziplock bag in your produce drawer for a week or two. At room temperature, they can last up to five days. They are very thin-skinned and, therefore, fairly perishable.

As my husband wanders around his work campus picking berries from the trees, others may look on and shake their heads. However, he is happy about that as it leaves more for him. Have you ever tried serviceberries? Look around your area to see if they are growing there, and see what you think!

Cooking Tips · Ingredients

Cucumbers – Edible Hydration

July 10, 2024June 17, 2024 culinaryjourneysllc

Cucumbers are a vegetable (more about that in a minute) that most of us probably don’t think about too much. We may eat them on a salad, but that is about it. There is more to understanding about cucumbers and how to use them. That is the subject of this Cooking Tip.

Because they contain seeds in their interior, cucumbers are botanically a fruit. We all, though, tend to consider them and use them as we would a vegetable.

Although there are about 100 varieties, our average supermarket will probably only carry two or three. Mine only has two varieties for most of the year. The size of these different types of cucumbers will vary from about 1 inch long to up to 20 inches in length. That is not the only difference in the various types.

Some people will put them in two general categories.

Slicing varieties
- These are meant to be eaten raw, although they can be used in other culinary preparations.
Pickling varieties
- These are small cucumbers that are cultivated specifically for pickling.

Within these two categories, we can find many different types. Here are the most common you will find in your stores or farmer’s markets

Garden Cucumbers

These are also sometimes called slicing cucumbers or American slicing cucumbers. These are the ones that are most commonly found in our stores.
The skin is smooth, but it can be tough.
They generally measure 6-10 inches in length.
The flavor is bright and refreshing, but it sometimes has a slight bitterness.
The most common uses are salads, sandwiches, and chilled soups such as gazpacho.

English Cucumbers

Other names for these cucumbers are seedless, hothouse, European, and burpless.
They are easy to recognize as they are longer (can reach 20 inches long) and slimmer than the usual cucumber.
They are usually wrapped in plastic to reduce bruising as the skin is thin and delicate.
Because the skin is thin, peeling before eating is unnecessary.
This variety contains very few seeds, which contributes to a milder flavor with a subtle sweetness and a less watery texture.
The best uses are in salads or sandwiches.

Persian Cucumbers

This variety is much smaller than other cucumbers, only about four to six inches.
Just as with English cucumbers, Persian cucumbers are known as burpless because they are easily digestible.
The skin is this but has a bumpy appearance.
The texture is crisp.
Their flavor is milder and sweeter than other varieties.
They contain minimal seeds.
Best uses are snacking, slicing, and pickling. This variety is a top choice for Mediterranean and Middle Eastern cuisine.

Kirby Cucumbers

This variety is known as the pickling cucumber.
They are small, usually under six inches in length.
The skin has a bumpy appearance, and the internal texture is firm and crunchy.
Their flavor is slightly sour, making them great for pickling, although some like to use them in salads and sandwiches due to their crisp texture.

Lemon Cucumbers

This is an unusual appearing cucumber due to its round shape and yellow color.
The flavor is slightly sweet with citrus notes.
They are best used raw in salads.

White Cucumbers

Another uncommon variety, it is sought out for aesthetic reasons due to its white skin.
It is best enjoyed raw but can also be used to make a white gazpacho.

Japanese cucumbers

Another name is a Kyuri cucumber.
They are long and slender with thin, dark green skins.
The texture is crisp, and the flavor is refreshing.
They are the variety often used in sushi or other Japanese dishes.

Nutrition

As with most fruits and vegetables, cucumbers are nutritious. By weight, cucumbers are up to 90% water, which makes them great for hydration. They also contain beneficial vitamins, especially vitamins A and C. The skin contains fiber and minerals, and they possess anti-inflammatory properties.

Culinary uses

Cucumbers are naturally waxy on the outside. This is generally removed during processing after harvesting. So, it is common for producers to add a waxy coating that mimics the natural one. If this wax coating is applied, the retailer should inform the consumer on the label or signage. Even though it is considered safe to consume, you can remove it with vigorous scrubbing and rinsing or by peeling. The peel does, though, add to the nutritional value of the cucumber.
Raw in salads or on sandwiches.
Infused water – slice and use in beverages just as you would use lemon slices.
Add to smoothies along with other fruits and veggies.
Tzatziki – a classic Green dip made with yogurt, cucumbers, and seasonings.
Hors d’oeuvres – slice about ½ to 1 inch thick. Scoop out seeds and fill with cheese, a dip or a relish.
Chilled soups
Pickles
Sorbets
Can be sauteed or braised as a side dish.
Make into pickles
Sorbets

Choosing cucumbers

Pick firm ones without soft spots or wrinkles, and a vibrant color.

Storage

Although they do not need immediate refrigeration, refrigeration is recommended if they are kept for more than a few days.
Some experts like to store them in the warmer part of their refrigerator, such as on a door or the upper shelves. They wrap them in a paper towel and put both in a sealable plastic bag.
If uncut and unwashed, they can be kept in the refrigerator for about ten days.
If sliced, they should be tightly wrapped and kept in the refrigerator for about five days.

Not everyone is a cucumber fan. If you are one of those, perhaps you haven’t tried the correct variety. Try to find some of these other types and see if they change your mind. Or, try growing your own. My husband grows a variety called Sweet Success and it is outstanding!

Cooking Tips · Ingredients

Raspberries – A Summery Delight!

July 3, 2024June 14, 2024 culinaryjourneysllc

Are you a raspberry fan? Do you like to eat raspberries out of hand or just use them in a recipe? If you buy raspberries in a mainstream store, your only choice will probably be red raspberries. A look at my area’s three main grocery stores showed only that one variety. Did you know that there are other varieties out there for your enjoyment? That is the subject of this Cooking Tip.

There are said to be more than 200 species of raspberries. About 90% of those sold in the US come from Washington, California and Oregon. Besides the red raspberry, there are yellow and black ones. Even within these categories, there are many subcategories of each variety. Unless you grow your own, you will probably only find these non-red raspberries in specialty or farmer’s markets. Let’s look at the differences and whether you might want to search them out.

All raspberries contain wonderful vitamins, minerals and antioxidants. They are also low in calories and high in fiber. This makes them something to add to your diet whenever you can in whichever variety you can find.

Red Raspberries

This is the most common raspberry and the one most available in the average supermarket.
They ripen in late summer.
The color is red, and the deeper the red, the riper it will be.
A ripe raspberry will be sweet, but it does have a tart undertone.
They have fewer seeds than black raspberries.
They are juicer with a slightly firmer texture.

Black or Purple

Another name for this raspberry is blackcap or black cap.
This variety is native to North America and can be found growing wild.
They have a short season of just 2-3 weeks in the summer, and the plants have a lower yield than other berries.
They have a more robust and complex flavor than the other varieties. Some describe it as slightly sweet and tart with woodsy notes.
They tend to be larger, have more seeds and are not as juicy as the red variety.
The appearance of a black raspberry is very similar to that of a blackberry. However, the black raspberry will have a hollow core when you look at the stem end, as the core stays on the vine when it is picked. With blackberries, the core stays within the berry when picked. Also, blackberries ripen later in the year than black raspberries.

Yellow

Photo by Viktor Hanacek from picjumbo.com

These pretty berries are also known as golden or gold raspberries.
The color can vary from pale yellow to gold to yellow-orange to yellow-pink.
Because these berries are less acidic, the flavor is sweeter, milder and less tangy. You might also notice floral and honey notes.
Although all raspberries are perishable, the yellow variety is even softer than the other varieties.
These berries ripen from late spring to early summer, although some varieties can have a second season in the fall.

Blue

You may ask why I haven’t mentioned the Blue Raspberry. After all, you see blue raspberry items all over the place. I haven’t mentioned it because it is not a real raspberry variety. Rather, it is an artificial flavor. The story probably goes back to the 1950s when red food colorings were coming under scrutiny. However, it was mainly popularized in the 1970s by the company ICEE. Wanting something that looked and tasted different from their signature cherry, they started using FD&C (The Food, Drug, and Cosmetic Act) Blue No. 1.

If you are buying raspberries in the store, it can be difficult to tell if they are ripe and they do not ripen after harvesting. Try to pick ones that are bright and deeply colored without soft spots. Once you get them home, look them over for any soft, mushy, or rotten berries. Remove and discard them to prevent the others from also going bad. Store them in your refrigerator in a single layer in a shallow container lined with a paper towel to absorb moisture. Since raspberries are very perishable and delicate, you should use them within a day or two or freeze them for later use. To discourage spoilage, do not wash them until just before eating.

Uses for raspberries

Eating out of hand
Salmon with a raspberry glaze
Raspberry fool or trifle
Jams
Pies
Filling for cakes or tortes
Sauces—One of the easiest is to make a raspberry coulis and pour it over ice cream. It is often made by cooking the berries with sugar, water and a touch of lemon juice. Once cooked down and the taste is to your satisfaction, it can be stored as is. Or, it can be pureed and strained for a more sophisticated sauce. It can also be made without cooking by just pureeing the berries with sugar and lemon juice. This will give you a fresher taste.

In our markets, we can purchase red raspberries year-round. As with any fruit, it will be much tastier if you buy it in season. Head to your nearest farmer’s market to try some that were picked only the day before and, hopefully, be able to purchase some of the non-red variety. Fortunately, my husband is growing a red, a yellow and two black. I can’t wait to try them!

Cooking Tips · Techniques

Reverse Searing – Advantages & Drawbacks

June 26, 2024May 28, 2024 culinaryjourneysllc

If you cook a lot of meat, you know the importance of getting a good sear on it. It results in a tasty and crunchy exterior but also leads to the development of fond, the foundation of a great pan sauce. Searing is a fairly easy procedure, and most of us do it exactly the same way. The subject of this Cooking Tip, though, is about turning the searing process on its head in something called Reverse Searing.

Reverse Searing is a technique developed for cooking steak but can be used for other proteins such as burgers, chicken or entire roasts. Regular searing involves heating oil in your pan until it is very hot, putting your meat in it and allowing it to develop a beautiful brown crust on all sides. Depending on the size and cut of the meat, you might finish cooking it on the stovetop or in the oven.

In reverse searing, the meat is first gently and slowly cooked (usually in an oven) to a desired internal temperature. It is then removed from the oven and quickly seared in a hot pan stovetop before serving.

Advantages

The meat cooks more evenly and can prevent the gray band of over-cooked meat that often develops just under the surface.
The meat is less likely to overcook. Of course, you do need to monitor the internal temperature to ensure over-cooking does not occur.
The meat is said to be more tender and softer.
The low heat is not equipment-specific. Although the oven is the typical way of cooking the meat, others use a smoker, indirect grill, or even sous vide.
The time in the oven dries out the surface, allowing for a good sear. Many feel, though, that the crust is not as good as in a regular sear.

Drawbacks

This method is only meant for thick pieces of meat, at least 1.5 inches thick. It will not work well for thinner cuts.
The meat takes much longer to cook.
Many do not think it produces as good of a crust as with a regular sear.
The cooking process involves more pots/pans.

The procedure

Pat the meat dry.
Season with salt and pepper and place on a rack, uncovered, in the refrigerator for 2-24 hours. (See this Cooking Tip for more information on this method of seasoning.)
Preheat oven to 200° – 275°F.
Place meat on a rack over a rimmed baking sheet and place in the oven until it reaches your desired internal temperature. Some recommend cooking until the meat registers 15 degrees below your desired level of doneness.
Remove the pan from the oven.
Heat oil in a heavy pan on the stovetop until very hot.
Place the meat in the pan, adjust the heat and allow it to sear. Then, flip and sear the other side.
If desired, add aromatics such as shallots, thyme, garlic, and basting with butter for a couple of minutes.
Let meat rest and serve.

Is reverse searing worth changing your routine and planning for extra time? Only you can answer that. You will read that it is the perfect way to cook a steak and the only method to get the best steak ever. However, there are as many who have tried it and then gone back to their normal process of searing as there are proponents of the method. What about you? Have you tried it? Do you recommend it or not?

Cooking Tips · Ingredients

Bananas – is there anything to know?

June 19, 2024May 24, 2024 culinaryjourneysllc

If you were asked to name your top three or four favorite fruits, would bananas be on that list? They certainly would be on mine. Other than eating them as a snack, there is much more to know about bananas. In this Cooking Tip, we will explore all about the wonderful banana.

Americans have been importing bananas since 1870. An American businessman (Lorenzo Dow Baker) brought 160 bunches from Jamaica to the US. He subsequently started the Boston Fruit Company. This later merged with Tropical Trading & Transport Company and became United Fruit Company.

Although there are hundreds of varieties of bananas, we rarely see more than one or two in our stores.

Cavendish Banana

This is the typical banana that we see in the stores.
It represents 47% of all global production and 99% of bananas sold in the US.
It is easily recognized by its yellow peel and white flesh.
The flavor is slightly sweet and has a somewhat creamy texture.
The best uses for the Cavendish banana are eating out of hand and in desserts.

Plantain

If you see another variety, it will most commonly be the plantain, which is a relative of the banana.
The color can be green, yellow or black. The latter is the color when it is fully ripe.
The flavor is mild, but due to its high starch and low sugar content, it is not nearly as sweet as the Cavendish.
Texture is firmer.
The best use is in savory dishes. Cook them as you would potatoes.
It is notoriously difficult to peel. One recommended method is to cut off both ends and slice tip to tip. Then, remove the peel under cold running water side-to-side.

Other varieties exist, although it is unlikely you will find them in the average supermarket. Names you might see are Red Bananas, Baby Bananas, Gros Michel Bananas, Nam Wah Bananas, Mysore Bananas, Pisang Raja Bananas, Lady Finger Bananas, Senorita Bananas, Blue Java Bananas, Manzano Bananas, Apple Bananas, and Lady’s Finger Bananas.

Ripening Process

A common topic around bananas is the ripening process – either speeding it up or slowing it down.

Speeding Ripening

Paper Bag

A typical piece of advice is to put your unripe banana in a paper bag for a few days. The thought is that the bag traps the ethylene produced by the fruit, which is what causes ripening. Some also say that putting another piece of ripe fruit (typically an apple) in the bag will release even more ethylene, making the ripening even faster. Not everyone agrees that this works as well as advertised, though. The critics do not feel it speeds ripening very much, but they do find it leads to more even ripening.

Warmer Temperatures

Placing your bananas in a warmer area, higher than 75°F, does speed ripening. Some will put them on top of the refrigerator for this purpose.

Oven Ripening

Because higher temperatures help with ripening, some will put the bananas in a low oven, about 250°F. The problem is that although they soften and darken in color, they do not get noticeably sweeter. Microwaving bananas leads to similar results.

Egg Yolk Ripening

If the bananas are destined for a cooked preparation, adding an egg yolk to them and letting them sit for about 30 minutes can speed up ripening. The theory is that the amylase in the egg yolk breaks down the starch into sugars. For more information, see this article by Stella Parks.

One of the primary uses for ripe bananas is banana bread. You might ask if you really need such ripe fruit for this purpose. Cooks’ Country tested this by making three loaves – one with green fruit, one with yellow and one with very ripe brown. The first difference they noticed is that mashing the bananas is much easier with brown bananas. They also found that the riper the banana, the more flavorful the bread. Banana bread made with green bananas tasted less sweet and more vegetal. The loaf was also taller, drier, and had a more open crumb. This was contrasted with the loaf made with ripe fruit. It was moist, dense, and had a compact crumb. The bananas in between had a good texture but less banana flavor. This all makes sense if you think of what happens as bananas ripen. Some of the starch is converted to sugar. This gives more sweetness and acts like a liquid in baked goods, leading to a moister and more tender bread.

Slowing ripening

Cooler temperatures

Just as warmer temperatures can speed ripening, cooler temperatures can slow ripening by reducing the production of ethylene and acids. For this to work, they should be stored below 65°F. Refrigeration certainly works, but it also causes the skin to turn dark.

Taping the stem end

Although there is debate on why this method works, it does slow ripening. You may occasionally even see this done in the stores.

Separation

Separating the bananas rather than leaving them in a bunch might slow ripening a bit.

Freezing bananas

Most of us have probably thrown bananas that were getting too ripe in the freezer, which is a perfectly acceptable method for preserving them. To do so, choose fully ripe bananas.
You may put them whole in a freezer container or slice them crosswise into rounds that are ½- to ¾-inch thick. Place the rounds in a single layer on a baking sheet. Freeze, uncovered, for an hour. After an hour, they start to stick to the sheet, so some like to slightly move them at this point and then return to the freezer for another hour. When solid, store in freezer containers.
Although you can leave the peel on, it is tough to remove once frozen. It may also decrease the quality of the frozen bananas.
Frozen bananas are best used in smoothies, ice cream, pies, banana bread, and pancakes.

How do you like to use bananas? Is it just good ole banana bread? How about Bananas Foster, banana cake, cupcakes, pancakes or muffins? Or do you have a more unusual method of using bananas? For me, just eating them, particularly if they are chilled, is the way to go!

Cooking Tips · Techniques

Plating like a chef!

June 12, 2024May 20, 2024 culinaryjourneysllc

When you go out to a restaurant, and they present you with an artfully plated dish, your expectations that it will taste good go up. Those who know me know that making things look pretty is not a skill I possess. If I want a nice garnish or some other touch on the plates I am serving to guests, I call my husband, who is much better with things that require a bit of manual dexterity. This Cooking Tip on how to plate food is for those who want that wow factor when you serve your guests. I don’t think it will help people like me, but you never know!

Dishes

Most chefs will tell you successful plating starts with the plate/dish. There is a reason most restaurants serve food on white dishes. It is a plain background on which you can do your artistry. However, you do not have to feel constrained by this if your dish’s colors/patterns complement and do not distract from the food.

Other considerations besides the color are the size and shape of the dish. There is no one correct size; it should be large enough to hold the food without looking like there is too much empty space but not so small that it covers the entire plate. Successful plating involves a certain amount of negative space.

Some like to match the shape of the dish to the food, such as using a square plate with slices of lasagna. Others like to contrast shapes. Use what is most pleasing to the eye for your food.

Food placement

The classic style puts the main ingredient in the center of the dish, with the side dishes arranged around it. Others like to put that main ingredient just off-center.

Traditional plating involves placing the main part of the meal (typically the protein) at about 6:00, the traditional starch at about 11:00, and the side dish at 2:00. This works best when the sizes of these different items are balanced.

Others like to arrange the food in linear patterns, either vertically or horizontally. The food is placed in parallel or intersecting lines, and garnishes are added to break up the lines. Still another pattern is placing the food on the plate in arcs rather than straight lines.

Odd numbers of items, such as shrimp, scallops, or small bites are considered more attractive than even numbers.

You will undoubtedly have seen the practice of stacking food on the plate to add height. An example would be putting the starch on the bottom, the protein in the middle, and the veggies to top it off. The bottom layer could be your starch in a pureed form, mayo or a sauce. The middle layer could be your protein or a neat dollop of rice or noodles. If the protein is not in the middle layer, it will be in the top layer. Longer items, such as asparagus spears, also look great on top.

Another tip is to slice your chicken, steak or other protein before plating and then arrange it on the plate back into its whole shape but fanned out.

This all takes creativity and practice. Some chefs start by making a drawing of how they want the plate to look. This helps them visualize and then achieve just what they want.

Color

Try to avoid a monotone dish. If you are serving a lighter-colored protein, such as fish, surround it with darker-colored sides and vice versa.

Garnish

Sprinkling on herbs or cheese or even a lemon slice can add a pop of color and increase the visual appeal. When it comes to cheese, rather than grating, why not try making shavings and topping the food with those? Just a drizzle of olive oil or an interesting infused oil can be striking. You could even incorporate edible flowers.

Sauces

Sauces are not always necessary but are an excellent addition. I was taught in culinary school that the proper way to use a sauce is to put it on the plate first with the other items on top. Get creative with how you apply the sauce to the plate. This video has some interesting techniques for the application of sauces. If you are going to use a sauce, do not plate it until just before serving.

Texture

Just as you do not necessarily want all the food to be the same color, you also do not want all the textures to be similar. Adding chopped nuts, sesame seeds, or seaweed flakes adds a certain amount of interest to the mouthfeel.

Wipe the edges

This is just common sense. If some of the items are all over the edges of the plate, it will look messy. Take those few seconds to wipe it clean before putting the plate in front of your guest.

Helpful tools

If you are serious about raising your plating skills, consider investing in some helpful tools. Inexpensive squeeze bottles improve your control over where your sauce goes. Long tweezers allow you to place smaller items exactly where you want them without disturbing the other ingredients. Some chefs like to use food-grade paintbrushes. Ring molds help you achieve that neat, circular placement of the food. Small prep bowls can be used to mold your rice into a neat shape before placing it on the plate. A good set of kitchen tongs will aid you in shaping an attractive nest of pasta on the plate.

Even with my lack of creativity and poor manual dexterity, these tips could help me make my dishes not only taste great but look attractive and appealing. I am sure it would be the same for you. Experiment, have fun and don’t be too hard on yourself!

Cooking Tips · Ingredients

Onions – Is there a place for dried?

June 5, 2024June 3, 2024 culinaryjourneysllc

Your recipe calls for fresh onion, but when you go to your panty, you find none. You recall that you do have some sort of dried onion product in your spice rack. Can you use that? That is the subject of this Cooking Tip.

Similar to dried garlic products, dried onion products start with fresh onions that are dried and then ground/cut into different sizes. Similar to fresh onions, the flavor will vary depending on the variety of onion used.

When you add fresh onions, you add not only their flavor but also a textural element. Also, as the onions cook, they release water, adding moisture to your dish. Whereas the dried onion products can impart flavor, you will miss out on the texture and moisture.

We all know that cutting fresh onions releases a pungent odor and causes eye tearing. One advantage of dried products is that they do not cause eye discomfort, and the odor is much milder. Let’s look at some of those products.

Onion Powder

This is made from fresh onions that have been dehydrated and then finely ground.
It can add an onion taste in those dishes where you do not want the moisture or texture of fresh onions.
The powder dissolves more fully into a dish and distributes more evenly than fresh onion if added to a spice rub or a meatloaf.

Granulated Onion

Granulated onion results from drying the onions but grinding them less finely than is done with onion powder.
Depending on the size of the resulting granules, other names you might see are minced onion, chopped onion and onion flakes.
These larger-sized onion products are best used in dishes with sufficient moisture and time for the onions to rehydrate.
If your dish does not have significant liquid, some recommend that you soak the particles in warm water for five minutes before using.
Besides onion flavor, the larger-cut dried onion products could add a small amount of texture.

Granulated Roasted Onion

This product is similar to the others, but the onions are roasted before drying and ground.
Roasted onions will be less pungent and more sweet.

Onion Salt

Just as with garlic salt, this is a mixture of salt and onion, usually in a 3:1 ratio.
It imparts an onion flavor but also adds a significant amount of salt.
Whereas you can substitute the other dried onion products for onion salt, do not use onion salt instead of onion powder or granulated onion.

Similar to dried garlic products, onion products are not a substitute for fresh onions but are a separate product that will add onion flavor. They are best used as an ingredient in dishes such as onion dips or chili, soups, stews, and sauces.

For those who do want to try to substitute for fresh onion, below are some suggestions. As onions vary in size, these recommendations vary according to what size onion is called for in the recipe. If no size is specified, use the amounts listed for a medium onion. As recommendations differ from expert to expert, always start on the lower side and then increase to taste. Fresh onions are often sautéed before being used in your recipe. You do not need to do this with dried onion products.

1 small onion

Yields ¼ to ½ cup chopped fresh onion.
Substitute 1 teaspoon onion powder or 1-1½ tablespoons of granulated onion.

1 medium onion

Yields ½ to 1 cup chopped fresh onion.
Substitute 2-3 teaspoons of onion powder or 2 tablespoons of granulated onion.

1 Large onion

Yields 1 to 1½ cups chopped fresh onion.
Substitute 1-1½ tablespoons of onion powder or 3-4 tablespoons of granulated onion

If you desire, you can make your own dried onion products with this method.

Peel onions.
Chop finely.
Spread in a single layer and dry either in a food dehydrator or in a 150°F oven.
When they easily crumble, they are dry.
Allow to cool and then grind in a spice grinder or mortar/pestle.

I do have a couple of dried onion products in my spice rack, although they are rarely used and only in certain applications. How do you like to use them?

Cooking Tips · Ingredients

Garlic Powder – Is it ever OK to use?

May 29, 2024May 13, 2024 culinaryjourneysllc

Garlic is probably one of the most used seasoning ingredients in our kitchens. I have written a prior Tip on fresh garlic and how it compares to the bottled variety. In this Cooking Tip, I want to discuss the dried and powdered garlic products you can find on the shelves of your supermarket.

Many culinary legends, including James Beard and Julia Child, despised these powdered versions of garlic. In an introduction to a recipe for Garlic Soup, James Beard states:

“The robust and beautiful flavor of this soup is something that could never, ever be achieved with garlic powder. So leave those substitutes on the shelf, look at them once in a while with distaste—and then forget about them.”

Is that true? Is there no place in our kitchens for these items? Let’s look at what these products are and if and how they might be used.

Garlic Powder

Garlic powder is made from fresh garlic bulbs that have been dried and then ground into a fine powder.
It is not as potent as fresh garlic but is suitable for when you want a milder garlic flavor dispersed throughout. Fresh garlic doesn’t stick as well and doesn’t spread as evenly as a powder, which makes the powdered version useful in a spice rub. It adds a warm flavor without the pungency of fresh garlic.
It should not be considered a replacement for fresh garlic but a separate garlic-flavored product.
Cooks Illustrated recommends hydrating garlic powder in an equal amount of water and then sauteing it in fat before adding to the dish.

Garlic Salt

As its name implies, this product combines garlic powder and table salt. It is generally made with three parts salt and one part garlic powder.
The garlic flavor is much milder than either fresh or garlic powder.
The primary consideration is the salt content. If you use this product, you must decrease the amount of other salt you add to the dish. This is also why, although you can use garlic powder in place of garlic salt, you should not do the reverse due to the salt content.

Granulated Garlic

Like garlic powder, this is made from fresh cloves that have been dehydrated and ground up. What makes it different is that it has not been ground as finely as garlic powder.
Because it is less likely to clump than garlic powder, it is better than garlic powder in various liquid dishes such as soups, stews, and salad dressings.
It is also better in longer cooking dishes as there is more time for the granules to hydrate.

Minced Garlic

This product is minced while fresh and then dehydrated and packaged.
The garlic pieces will be larger than granulated garlic.
Once again, it is better when cooked in a dish with enough liquid and time to rehydrate the granules.

Roasted Garlic

Besides the other products, some companies also offer a roasted variety.
It might be in the form of a powder or granulated dried garlic.
Roasting garlic tames the pungency of fresh garlic and adds a sweet note.

Cooks Country compared fresh garlic to dried garlic products in a Caesar salad and garlic bread. They found minimal differences in the salad, probably due to the other strong ingredients in the dish. There were more notable differences when used for garlic bread. Fresh garlic had the strongest flavor while the others were felt to be muted and artificial. Garlic salt was especially disliked. They concluded that if you want the garlic flavor to be predominant, go for fresh. If it is just a background flavor, you can use powdered garlic, just not garlic salt.

Favorites among taste testers varied.

America’s Test Kitchen liked Morton & Bassett.
The Kitchn preferred Trader Joe’s.

As mentioned above, none of these products are a great substitute for fresh garlic. However, here are some recommendations for those who do want to substitute when they do not have fresh garlic.

For one fresh clove, the recommendation for the amount of garlic powder to use varies from ⅛ teaspoon to ½ teaspoon.
Because of the larger sizes of granulated and minced garlic, you will want to use more of those products.
If you want to substitute granulated garlic for garlic powder, use double the amount called for.
Do not use garlic salt in any of these substitutions as it will not only provide less garlic flavor but could lead to an overly salty dish.

If you wish, you can make your own garlic powder. Here is the basic method.

Separate the fresh cloves and remove the skins.
Cut the cloves into thin slices and place them in a food dehydrator in a single layer.
Alternatively, place the slices on a cookie sheet and put them in a 150°F oven.
When the garlic is dry, you can crush it in your hands, and it will crumble.
Allow the dried garlic to cool, and then grind it in a spice grinder or mortar/pestle.
Store in an airtight container.

Do I have dried garlic powder in my spice rack? Yes, but I must admit I rarely use it. I do like it in a couple of recipes, but other than that, I do not reach for it. How about you?