Two delicious desserts that some people confuse are Crème Brûlée and Panna Cotta. In this Cooking Tip, we will look at the similarities and differences and how to make them in your own kitchen.
In the simplest terms, crème brûlée is a cooked custard with a crunchy caramelized sugar topping. Panna cotta is an uncooked gelatin-based creamy dessert. Let’s dive into a bit more detail on these two desserts.
Crème Brûlée – We think of crème brûlée as a French dessert, and the name is a French term that translates to “burnt cream.” Whether it originated in France is a matter of debate, with both Spain and England claiming credit for creating it. According to Gourmandise.com, the first printed recipe for crème brûlée is from a 1691 French cookbook, Le Cuisinier Royal et Bourgeois. The author is Francois Massialot, who was a cook at the Palace of Versailles.
Image courtesy of Pixaby
Panna Cotta is a famous Italian dessert. The name is Italian for cooked cream.
Flavorings – Just as with crème brûlée, the classic flavoring is vanilla, but you will find many different versions today.
Techniques
Crème Brûlée
The dairy is heated to a very hot but not boiling temperature. Many will infuse a vanilla bean into the cream at this point.
The egg yolks and sugar are whisked together until combined and smooth. For the creamiest result, whisk gently to minimize the incorporation of air, which can cause bubbles.
The hot cream is tempered into the egg mixture.
The mixture is run through a fine-mesh sieve.
The strained mixture is poured into ramekins, which are baked in the oven in a hot water bath. The hot-water bath allows for gentle, even baking.
They are baked at 300°F until the outer rim is set, but there is still a slight jiggle in the center. Using a thermometer, the finished temperature should be 170°-175°F.
The baked custards are cooled to room temperature and then refrigerated until they are cold and firm.
To make the crunchy, caramelized topping, sugar is sprinkled on top, and then it is caramelized with a blow torch. Shallow ramekins allow for more surface area for the caramelized top. Although you can use a broiler, the results are inferior to those with a blow torch.
It is served in the ramekins. Once caramelized, do not let the custards set for too long, or the crust can melt.
Panna Cotta
Prepare the gelatin by rehydrating or “blooming” it. Do not use too much gelatin to avoid a rubbery texture. It should just barely hold together and quiver when you touch it. See this Cooking Tip for a discussion on types of gelatin and how to use them. I much prefer leaf gelatin to powdered gelatin, but you can use either.
Heat the cream, milk, sugar, and vanilla, if using, just until the sugar dissolves. Do not boil. Rub some of the mixture between your fingers to ensure all the sugar is dissolved.
Stir in the bloomed gelatin and whisk until dissolved.
Place into bowls, glasses or other molds and refrigerate until set up.
Although the mixture can be served in the vessels, it is often unmolded onto a plate.
The texture should be delicate, very smooth, and just barely holding its shape. It should not be rubbery, as is often the case with panna cotta ordered in restaurants.
Neither dessert is very complicated, and the ingredient lists are short. If you haven’t tried making them at home, I encourage you to do so. Here are my favorite recipes for these desserts. Once you master the basic recipe, branch out and experiment with other flavors.
When a recipe calls for an oil, it may or may not specify a particular kind of oil. At times, it may say olive oil, vegetable oil, or something else. At other times, it may call for a “neutral oil.” What does that mean? That is the subject of this Cooking Tip.
The word “neutral” refers to any oil that is neutral in taste and aroma. When a recipe calls for that, it doesn’t want the flavor of the oil to interfere with the flavor of the dish.
I have written prior Cooking Tips about different types of oil that you may want to review.
When you do not want the oil to alter the flavor of the dish. For example, there can be a significant difference between the flavor of a vinaigrette made with a strong-tasting extra virgin olive oil and one made with a neutral oil.
When you are doing high heat cooking. Many neutral oils have a high smoke point, making them ideal for high heat cooking.
Examples of neutral oils
A neutral cooking oil is going to be highly refined. The oil goes through extra steps to remove any flavor, odor, particles, or color. This refining process also removes some nutrients.
Avocado oil – Although many will list avocado oil as a neutral oil, it does have a mild flavor of its own.
Canola oil
Corn oil
Grapeseed oil
Peanut oil – This can impart a slight peanut taste.
Safflower oil
Sunflower oil
Vegetable oil
There are a couple oils that would not be considered neutral in the unrefined form, but are much more neutral in flavor when refined
Coconut oil. The bottles will probably say prominently on the label either “unrefined” or “refined.” Grab the latter if you are looking for one with a more neutral flavor.
Olive oil. These bottles will not say “unrefined” or “refined.” If the label says extra virgin olive oil, that will not be the best one for neutral flavor. Look for one labeled just olive oil or you might even see ones called light olive oil. That refers to the flavor, not the fat content.
If you have more questions about the different oils, when to use each, and the pros/cons of the different types, see the above mentioned Cooking Tips. If all you want to know is which oils would be considered neutral, you are now well-informed.
Whether it is New Year’s resolutions or the release of updated Dietary Guidelines, many people seek to improve their diets this time of year. One approach is to consume more whole grains rather than refined grains. This earlier Cooking Tip discusses whole grains we can purchase and incorporate into our diet. In this current Cooking Tip, I want to focus on whole grain flour and how to use it when we are trying to cook and bake at home more.
What is Whole Wheat Flour?
When you find grains of wheat in nature, they are composed of an outer bran layer, an inner core called the endosperm, and the germ.
Courtesy of WheatFoods.org
The bran is a fibrous outer layer that has abundant B vitamins, insoluble fiber, antioxidants and phytochemicals as well as a small amount of protein. This layer also contains most of the minerals in grain, such as iron, copper, zinc and magnesium.
The endosperm makes up about 85% of the kernel. It is about 50-75% starch and protein, although it also contains some iron, B vitamins and soluble fiber. This is the part that becomes white flour.
The germ is high in fatty acids, a small amount of protein, trace minerals, B vitamins, vitamin E and phytochemicals.
In making white flour, the bran and the germ are removed, leaving only the white endosperm. Whole wheat flour is made from the entire grain of wheat, including the bran, germ, and endosperm. In recent years, we have seen the emergence of a flour called White Whole Wheat Flour. Although the name is a bit confusing, it is an actual whole grain. It is milled from a different wheat variety with a lighter color. I will discuss its use later, but many people prefer it because it offers the nutritional benefits of whole wheat with a lighter color and flavor. Because of confusion over the name, some companies have given it a different name from White Whole Wheat.
If you want to try white whole wheat, here are some of the brands that you may see in stores. And, of course, there are always online sources.
Courtesy of King Arthur Baking
King Arthur Baking Golden Wheat Flour. This is the one that will probably be most available in supermarkets.
There are numerous cookbooks and recipe websites devoted to providing cooks with whole-wheat recipes. Many of us, though, would like to use some of our favorite recipes that call for white flour. Can we substitute whole wheat and, if so, how? Because of the differences in the characteristics of whole wheat as compared to white wheat, it is certainly not an easy 1:1 swap.
How is whole wheat flour different than white flour?
The texture is coarser, which can impart a grainy texture to dishes.
The color is darker, and thus, the color of your dish will be darker. While the color difference is less with white whole wheat, it will still be darker than regular white flour.
The flavor is nutty and can be somewhat bitter, due to the tannins in whole wheat flour.
It absorbs more water than white flour.
It has less starch and, therefore, less thickening ability.
The bran and germ can interfere with gluten development, causing baked goods to be dense and crumblier.
Baked goods will often not rise as much as with white flour. Because this leads to a denser result, the baking time may need to be increased.
Rouxs/Sauces
Knowing how to make a roux and turn that into a delicious sauce is a fundamental skill that all cooks should know. The typical roux is made from equal parts white flour and fat, usually butter. You might think this would be an easy application to replace white flour with whole wheat flour. However, there are cautions.
Whole-grain flour can give a grainy texture. To minimize this, sift thoroughly before use and whisk vigorously while cooking.
Because the flour is darker in color, so will be your roux. It will also darken more quickly during cooking. Whereas this may not be a problem for heartier sauces, stews, and soups, you may not want it for your more delicate béchamel or velouté sauce.
Since whole-grain flour has a nutty flavor, this may come through in your sauce. Again, this is more of a risk with lighter sauces.
Because whole-grain flour has less starch, it will have less thickening ability. You may need to alter your flour/fat ratio or use more roux to compensate for this.
General substitution advice
How using whole wheat flour affects a recipe varies by recipe type. However, some general tips can be given.
When first making the recipe, do not substitute more than about 25% whole wheat flour for white flour. As you become more successful, you may consider using more whole wheat flour. Realize, though, that the effects that whole wheat has will increase as you increase the amount.
You should consider adding additional liquid. Most experts recommend adding two teaspoons of liquid for every cup of flour replaced.
As you increase the whole wheat flour, the crumb of a baked item will be denser.
The lighter and airier the baked good, the less well it will adjust to whole wheat.
Although you will find recipes, baked items such as croissants, challah and brioche are probably not the best choice for whole wheat flour.
Sifting the whole wheat a couple of times is a good practice.
Substituting white whole wheat rather than regular whole wheat will probably be less noticeable. The latter will be darker in color and stronger in flavor.
Substitute by volume, not by weight. Whole wheat flour weighs less than white flour, but it can absorb more liquid. You will obtain better results by using volume measurements.
If you want to measure by weight, King Arthur Baking recommends using 113 grams of whole wheat flour for every 120 grams of white flour.
Allow the dough rest for 20 to 25 minutes before kneading. This allows the bran to soften and improve elasticity.
King Arthur Baking has a series of blog posts about substituting whole wheat flour for white flour in different recipes. All their testing seems to have been done using their white whole wheat flour (called Golden Wheat) rather than regular whole wheat. Keep this in mind as you read through my summary of their tips.
Yeasted Breads/Rolls/Pizza crusts
Start with a 25% substitution and increase from there. If using the Golden Wheat, a 50-50 swap without changing any other ingredients is possible.
If you want to try to do a 100% swap, allow a rest of at least 20-30 minutes before kneading. Also, add two teaspoons of additional liquid per cup of whole wheat flour, and add more as needed to achieve the desired texture.
A 100% swap will inhibit the rise of the baked good.
Quick Breads/Pancakes/Muffins/Scones
They advise that you can probably make a 1:1 swap without any problems. However, you may want to start with 50-50 and adjust from there.
If you do a 100% swap, the texture may be a bit grainy, and the color will be darker.
Pancakes with 100% whole wheat may spread more. You can adjust for this by allowing the batter to rest for 30 minutes so it can better absorb the liquid.
Cookies/Brownies/Bars
Brownies and bars tend to do well with whole wheat.
Typically, the darker color from whole wheat won’t be noticeable, and chips, nuts, etc can hide the grainier texture that whole wheat can produce.
Recommendations are for substituting up to 50% without any noticeable differences in results.
Cookies with 100% whole wheat can be a bit gritty, especially if the cookies have no add-ins or are dry and crunchy cookies, such as sugar cookies and shortbread.
Drop cookies can be made with 100% whole wheat without any changes if baking immediately. If, however, your dough requires chilling of 25 minutes or longer, you will want to increase the liquid by two teaspoons for every cup of whole wheat flour to compensate for the greater absorption.
Allow this type of baked good to rest overnight. The item will soften and have an improved texture.
Cakes/Cupcakes
Substitute only up to 50%.
The more whole wheat, the crumblier it will be.
The graininess may stand out because a cake is meant to be smooth.
Are you a whole wheat fan? Do you want to try to use it more? As I mentioned, it would be best to start with recipes that were developed for whole wheat. After you have mastered them, you can try altering your own recipes. If you are not a fan of whole wheat, consider white whole wheat. I think you will be pleasantly surprised!
You may have heard in the news this week that the federal government just released the 2025-2030 dietary guidelines for Americans. How have they changed, and what does it mean for the home cook? We will attempt to decipher the new guidelines in the Cooking Tip.
The federal government has been providing nutrition and dietary advice for many years, whether in the form of a report, a food wheel, a food pyramid, or the latest iteration, the circular MyPlate. The booklet entitled Dietary Guidelines for Americans has been published every five years since 1980. For a humorous yet serious look at how the guidelines have changed and how food-industry lobbyists have influenced them, see this discussion on Weird History Food.
What do the most recent guidelines tell us about healthy eating? Their main byline is “Eat Real Food.” This means limiting our intake of ultra-processed foods and following the suggestions listed below. The full guidelines are available here. A more interactive version is available here. More information on specific serving sizes is available here.
Here are the bullet points.
Eat the right amount for you. This will vary based on age, sex, height, weight, and physical activity level.
Prioritize protein foods at every meal. Proteins are considered nutrient-dense and can include eggs, poultry, seafood, red meat, and plant proteins such as beans, peas, lentils, legumes, nuts and seeds. Try to use healthier cooking methods such as baking, broiling, roasting, sautéing, or grilling. Flavor with salt, spices and herbs without adding sugars, starches, refined carbohydrates or chemical additives.
Consume dairy. Full-fat dairy is appropriate, but choose dairy without added sugars.
Eat vegetables & fruit throughout the day. Consume colorful fruit and veg in their whole form. Frozen, dried, or canned may also be fine, provided there is limited added sugar. Fruit or vegetable juice should be consumed in limited amounts or diluted with water.
Incorporate Healthy Fats. Limit consumption of saturated fats to no more than 10% of your total daily calories.
Focus on whole grains. Reduce the consumption of refined carbohydrates such as white bread, packaged breakfast cereals, flour tortillas, and crackers.
Limit highly processed foods, added sugars & refined carbohydrates. We all know what these are: typically packaged, ready-to-eat foods and sweetened beverages, both with sugar and low-calorie sweeteners.
Limit alcoholic beverages.
Here are the current guidelines, presented in pictorial form, along with the prior guidelines.
Old Food Pyramid – 1992
Fats are at the top, representing that we should eat these very sparingly. Yet, it doesn’t differentiate between types of fat.
Grains take up the largest part of the diet, but again, there is no differentiation between refined and whole grains.
My Plate – 2011
This is a very easy-to-understand, but over-simplified chart.
No distinction between types of grains.
Fats do not appear at all.
New Food Pyramid – 2026
Grains are now at the bottom, and “whole” grains are specified.
Protein, dairy and fats are at the top, but fats are identified as “healthy” fats.
In addition to these government-sponsored campaigns over the years, they have not been the only source of nutritional advice. Many universities and organizations, such as the American Heart Association, published advice that built and expanded on the government guidelines. That is why some of the advice in the new pyramid does not sound new at all.
Let’s summarize the key differences between the most recent release and the older guidelines.
Proteins – One of the most significant changes is that consumption of proteins is recommended as a nutrient-dense food, with advice to consume some protein at every meal.
Added sugar – There is more emphasis placed on avoiding added sugar as well as non-nutritive sweeteners. The new guidelines state that these should not be part of a healthy diet.
Fats – Fat is not the evil component of the past. Rather, healthy fats are elevated to the top of the pyramid.
Processed foods – Just as with added sugar, avoidance of highly processed foods is stressed.
Grains – A distinction is made between whole and refined grains, but grains as a category are de-emphasized and placed at the bottom of the pyramid.
What does the scientific community have to say about the new guidelines?
American Medical Association (AMA) – A press release from the AMA states:
“The American Medical Association applauds the Administration’s new Dietary Guidelines for spotlighting the highly processed foods, sugar-sweetened beverages, and excess sodium that fuel heart disease, diabetes, obesity, and other chronic illnesses. The Guidelines affirm that food is medicine and offer clear direction patients and physicians can use to improve health.”
American Heart Association (AHA) – Although expressing some concern about salt and red meat, the AHA released this statement:
“The American Heart Association welcomes the new dietary guidelines and commends the inclusion of several important science-based recommendations, notably the emphasis on increasing intake of vegetables, fruits and whole grains while limiting consumption of added sugars, refined grains, highly processed foods, saturated fats and sugary drinks. These elements align closely with the longstanding dietary guidance of the American Heart Association and other public health authorities.”
I do not see these new guidelines as significantly different from the health and nutrition knowledge we have seen over the past few years. Although there may be some shifting of emphasis on categories of food, the overall message is the same. If you cook at home using real (not processed and packaged) ingredients, you will improve your diet – and, hopefully, your health!
Most of us think the words “chocolate” and “plastic” do not belong together. Chocolate is a delectable edible delight, but plastic is far from edible. So, what is Chocolate Plastic? Keep reading this Cooking Tip for the answer.
Other names you might see for Chocolate Plastic are Chocolate Clay, Plastic Chocolate, Chocolate Leather, and Modeling Chocolate. No matter the name, it is a mixture of chocolate (or candy melts) and light corn syrup. It can then be molded like Play-Doh into flowers, leaves, or other shapes. If you use white chocolate, it can also be painted to your choice of color(s).
It is fairly simple to make by first melting chocolate or candy wafers and then gently folding in the corn syrup. Some like to briefly heat the corn syrup before adding it to the chocolate. You need to continue folding until fully incorporated. If you do not do this, you can end up with chocolate chunks in the final product. If you stir too much, the mixture can break, and the fat can separate. After mixing, it is then spread onto a piece of plastic wrap and allowed to firm up before refrigerating.
To use the chocolate plastic, it should be taken out of the refrigerator and allowed to warm up for about 30 minutes. It will be very hard and needs to be softened before you can use it. This is best done with your hands by kneading for a few minutes to make it smooth and pliable. You can then shape it as desired. If wrapped and put in an airtight container in a cool, dry place, it can last for months.
One of the main points of discussion in how to make chocolate plastic is the ratio of chocolate to corn syrup. It is hard to give an exact ratio as it depends on what chocolate you use and on your intended purpose.
Most will say anywhere between 3:1 to 4:1 – chocolate to corn syrup.
The less corn syrup you use, the firmer and less elastic the chocolate will become.
The more corn syrup, the softer and more pliable the result.
The firmer the type of chocolate or candy melts, the more corn syrup will be required.
Some people get confused between chocolate plastic and fondant. They are really very different products in the following ways.
Recipe – chocolate plastic is made from chocolate and corn syrup. Fondant is made with sugar, water, corn syrup and gelatin.
Taste – chocolate plastic will taste of chocolate or candy melts. The taste will, of course, depend on the quality of the chocolate or candy melts. The latter, especially, can vary from good quality melts like Merckens to lower quality, such as Wilton. Many people greatly dislike the taste of fondant, even to the point of recommending peeling it off the cake and not eating it.
Uses – Chocolate plastic is better for sculpting, whereas fondant is better for covering items such as cakes. For an amazing project, see this video using chocolate plastic to bring a skull to life.
Tips for success
You will have more success if you use a scale to weigh both the chocolate and the corn syrup. This will give you a more reliable result.
Do not over- or under-mix.
If you end up with lumpy chocolate, put it into a bowl and heat it in the microwave for 10-15 seconds. It should remain solid, but have a melted interior. Remove from microwave and knead until smooth.
If your chocolate plastic breaks and the oil separates, briefly microwave it for 4-6 seconds to soften the fat. Then, knead until smooth.
If your chocolate plastic is crumbly, add a little bit of corn syrup, heat the mixture, and knead to bring it together.
Colors – One of the advantages of candy melts is that they come in a variety of colors. You can also use white chocolate and color it with oil-based or gel food color.
Most experts will tell you that homemade chocolate plastic is far superior to store-bought. However, if you do want to experiment with store-bought, one recommended brand is Hot Hands.
If you take pride in the aesthetic beauty of your creations as well as the deliciousness, you may want to give chocolate plastic a try. It is much more wonderful than the name suggests.
It used to be that when you went to the grocery store to get potatoes, your choices were russets or red potatoes. Now, we have so many other choices (see this Cooking Tip for an explanation of potato types). One that has become very popular is the Yukon Gold potato. An interesting discussion that has arisen in recent years is whether or not the Yukon Gold is still a viable potato. That is the subject of this Cooking Tip.
In 1966, the Yukon Gold potato was bred by a researcher at the University of Guelph in Ontario, Canada. It became available to consumers in the 1980s. It was created by crossing a North American white potato with a yellow Peruvian potato. This researcher is said to have explained the name this way:
“I suggested the name Yukon (for the Yukon River and gold rush country) and [another researcher] suggested we add the word Gold, so it officially became Yukon Gold.”
The Yukon Gold potato is a type of “yellow” potato, which means its flesh is more yellow or gold than white. It has a medium starch content and is considered an all—purpose potato suitable for many different applications. The Yukon Gold is known for thin skins and a creamy, almost buttery taste and texture.
Authentic Yukon Gold potatoes are hard to find today. This is because they are much more challenging to grow and store than other potatoes. Growers have therefore moved to different varieties of yellow potatoes that are easier to grow and store, and less prone to disease. This makes them more profitable for growers.
My husband can attest to this. He started growing actual Yukon Gold potatoes, but found they did not produce as well as he expected. When he switched to another variety of yellow potato (Yukon Gem), he saw that the plants did better and produced in larger quantities. Plus, they were much less expensive.
In the store, you will most likely only see the words “gold potatoes” or “yellow potatoes.” They will almost surely not be Yukon Gold. Although you will probably not see the name of the actual variety, some of them are Colomba, Soraya, Natascha, Golden Globe, Agata, Satina, Belmonda, Yukon Gem, Yellow Finn, Carola, German Butterball, and Michigold.
I looked at my local grocers. They all sold gold potatoes, but they were all just called “gold potatoes” and did not list the variety. The one exception was Whole Foods. They advertised a gold potato in the produce department, but the fine print said “Yukon Gold.” I wonder about that, as if those potatoes were truly Yukon Golds, I can’t imagine why they would not market them as such, as customers would quickly grab them up.
For the home cook, any of the non-Yukon Gold varieties will probably be equivalent. Plus, it is not like we are going to have much choice when going to the stores. If you grow your own, you will know which variety you are growing. If you have done so, do you have a favorite? Let me know.
Pork is one of my favorite proteins. I find it delicious and easy to cook. I will always prefer a tender pork chop or pork tenderloin to any cut of beef. As with beef, different cuts of pork require different cooking methods and have different applications. This Cooking Tip will give you what you need to know about all the cuts of pork.
For your reference, I have written four other Cooking Tips on a variety of pork products. This Tip only references raw pork products.
Not all pork tastes the same, even if cooked perfectly. One difference is the breed of pig from which the pork came. It is uncommon for supermarket packets to list the breed. However, a few years ago, Duroc pork became popular, and one can still see this listed on the package for marketing purposes.
The main eight pig breeds are:
Berkshire
Chester White
Duroc
Hampshire
Landrace
Poland China
Spotted
Yorkshire
Another difference is in the cut of pork. As with Beef, the different cuts come from different anatomical regions. Here is a chart courtesy of Pleasant Grove Homestead that shows where we get each cut.
When pork is cut from the carcass, it is first divided into what are called “Primal Cuts.” For pork, most butchers will define four primal cuts – Shoulder, Loin, Leg, and Side. As these are further cut down, they are called sub-primal cuts. From these, we get the names we are most likely to see in the supermarket. The USDA uses the following nomenclature for these smaller cuts. You may or may not care about the names, but knowing the origin of the pork cut will give you an idea of the fat content, the texture, and therefore the best cooking method.
Shoulder
Shoulder Butt, Roast or Steak
Blade Steak
Boneless Blade Boston Roast
Smoked Arm Picnic
Smoked Hock
Ground Pork for Sausage
Loin
Boneless Whole Loin (Butterfly Chop)
Loin Roast
Tenderloin
Sirloin Roast
Country Style Ribs
Chops
Side
Spare Ribs/Back Ribs
Bacon
Leg
Ham; Fresh or Smoked and Cured.
Now, let’s look a little deeper into these different cuts.
Pork shoulder can have different names, such as pork butt, Boston butt, or Boston shoulder. The name “pork butt” can be confusing, as it does not refer to the anatomical region from which we get this cut. Instead, it refers to the barrels (known as butts) in which the meat was historically stored.
This cut actually comes from the upper part of the pig’s front leg/shoulder.
The picnic shoulder comes from the lower section of the front leg.
See the next section for a discussion of pork chops that are cut from the shoulder.
Both types of shoulder have a higher fat content than other pork cuts, but the picnic shoulder has slightly less fat, making it tougher and somewhat less flavorful.
Culinary uses – Because of the higher fat content, shoulder is ideal for a slow-cooking method.
Great uses for pork shoulder are pulled pork, carnitas, stews, braises, smoking, and roasting. It is also often ground and used to make sausages.
It should not be used in preparations where there is not enough cooking time to tenderize the meat, such as stir-fries or quick sautés.
To enhance the flavor, sear the meat to get a crust before continuing with your cooking method.
This is a large, relatively lean cut that is cut from the back of the pig and has a thick fat cap.
From the loin, we get ribs, roasts, and chops.
Most cuts are sold both bone-in and boneless. Many prefer bone-in cuts because they claim they have more flavor. However, the more evenly shaped boneless cuts cook more easily and more evenly.
The fat content can vary depending on where the chops or roasts come from, although the loin is generally considered a leaner cut.
Pork loin is known for its tenderness and mild flavor.
Culinary uses
A pork loin can be cooked whole as a pork roast or cut into smaller pieces, such as chops or medallions.
The smaller the cut, the faster it will cook and the greater the risk of overcooking.
Pork tenderloin
The leanest cut of pork with a fat content not much more than a skinless chicken breast.
Culinary uses
As it is so lean, care must be taken not to overcook.
They do well roasted in the oven, or, if cut into smaller pieces, they can easily be cooked on the stovetop.
Pork chops
Most pork chops come from the loin, except for blade (or shoulder) chops. Even among those from the loin, the chop will vary depending on the exact location from which they were cut.
Shoulder/Blade chops
As the name implies, this comes from the shoulder. Can also be called shoulder or blade steaks. Because they come from the shoulder, they have a significant fat content. They also have a good amount of connective tissue and gristle.
These chops will benefit from a longer cooking method, such as braising or a slow cooker, that allows the connective tissue to break down and the meat to become more tender.
Rib chops
Other names are center-cut rib chop, pork chop end cut, pork rib cut chop, rib end cut, and rib pork chop. These chops are taken from the rib section of the loin that goes from the shoulder to the middle of the loin. There is no tenderloin attached. These chops are very tender with a mild flavor. Can be sold bone-in or boneless, but the bone-in are generally fattier.
With a lower fat content than the shoulder chops (but more fat than other cuts), these chops do better with grilling, broiling or searing than longer cooking methods. Many recommend a brine to enhance the moistness and tenderness.
Loin chops
Also known as center loin chop, center-cut loin chop, loin pork chop, pork loin end chop, porterhouse, or top-loin chop. These are taken from the hip and loin towards the back end of the animal. Depending on the precise location from which they were cut, they may have a small piece of tenderloin attached. These chops are very lean and mild in flavor.
These do best with a quicker cooking method such as grilling, broiling, or searing. If the particular chop has tenderloin attached, it can be tricky to cook, as the tenderloin part will cook faster. Brining is sometimes recommended.
Baby back ribs are cut from the same part of the pig as loin chops. After the loin is cut away from the spine, the ribs are cut off.
Baby back ribs are leaner and shorter than other rib cuts.They are extremely tender. Culinary uses include roasting, smoking and barbecuing.
This is cut from the hind leg of the pig.It is known for its rich, savory flavor and firm texture.It is often cured and smoked.Ham may be found bone-in or boneless. Many feel the bone-in ham has more flavor, but the boneless is easier to slice.
Country ham is dry-cured and fairly salty.
Pork shank
This is cut from the shin of the front forearm.It can be sold with or without skin. The texture is very tough.
Culinary uses
Because of its toughness, it requires a long, slow cooking method.
It does lend itself well to braising and roasting.
It is also used to add body and flavor to soups, stocks and sauces.
Pork hock
This is the joint of the pig’s leg, where the leg meets the foot.It contains much fat, connective tissue, skin, and bone. Hocks can be found smoked and unsmoked.
Culinary uses
Hocks are mainly used in sauces, soups, and braises to add flavor and richness.
Sub-primal cuts from the side will have a higher fat content.
Pork Belly is the main cut from the side.
It is a boneless cut from the flesh surrounding the stomach. It is sold both with and without the skin.
Culinary uses
Pork belly is best slow-roasted, braised or cured and smoked into bacon.
Spareribs
These are also known as St. Louis ribs or St. Louis-style ribs. They are meaty ribs that are cut from the belly. St. Louis-style means the meat is cut away from the breastbone to form a rectangular slab.
They are great for slow-cooking, barbequing, smoking, or oven-roasting.
Cooking pork
The main problem with cooking pork is overcooking. That is because today’s pork is about 75% leaner than in the 1950s.
According to the FDA, pork should be cooked to 145°F followed by a three-minute rest. Here is a link to the FDA’s Safe Cooking Chart if you want more details.
Ground pork should be cooked to 160°F, as with all ground meat.
It is important to know that pork can still be pink even after reaching the proper internal temperature. Rely on the thermometer, not the color.
Health & Safety Concerns
Pork is somewhat misunderstood both in terms of its healthfulness and food safety.
Health Aspects
Despite the advertising campaign of a few years ago that pork is “the other white meat, it is classified as a red meat. The color of the meat depends on the amount of myoglobin in the meat. Myoglobin is the protein that holds the oxygen in the muscle. Pork contains more myoglobin than chicken or fish.
One of the main health concerns of past generations was the parasite that causes the disease Trichinosis. In the past, one could contract it by eating undercooked pork. This led people to cook pork to much higher temperatures than necessary, resulting in a dry, tasteless piece of meat. The incidence of trichinosis has declined markedly since the 1950s. Although the disease has not been eliminated, it is now almost exclusively transmitted through wild game. Also, the parasite is killed at 137°F, which is well below the recommended cooking temperature of 145°F.
Nutrition-wise, pork is an excellent source of protein and many vitamins and minerals.
Although it is a red meat, several cuts of pork meet the USDA guidelines for being considered “lean.” This is defined as having less than 10 g of fat, 4.5 g of saturated fat, and 95 mg of cholesterol per 3-ounce cooked serving.
Food Safety Aspects
According to the FDA, the following are true about pork.
No hormones are used in the raising of hogs.
Antibiotics may be given to prevent or treat disease. However, a withdrawal period is required between the time antibiotics are administered and the time of slaughter. The Food Safety and Inspection Service (FSIS) of the USDA randomly samples pork at the time of slaughter and tests for antibiotic residues. Their data shows “a very low percentage of residual violations.”
Pork inspection is mandatory. All pork sold in retail stores is either inspected by the USDA or by the states, which have standards equivalent to or higher than those of the federal government. The inspections ensure the pork is wholesome and free from disease.
Pork grading for quality is voluntary, and the pork producer pays for the costs of it. There are only two grades – Acceptable and Utility. The former is the only one sold in supermarkets. The latter is used mainly in processed products and is not available for consumer purchase.
All fresh pork is considered “natural.” This means that it cannot contain any artificial flavor, colors, chemical preservatives, or other artificial ingredients. There should be only minimal processing. If the package is labeled “natural, it should also have a statement explaining what they mean by natural.
Federal regulations do not require product dating. Many stores or processors may choose to include it. If so, use or freeze within 3-5 days of a “sell-by” date.
I hope this will demystify things just a bit when you go to the store looking for a pork product. The name will help you determine how lean or fatty it is and, thus, which cooking method is best for that cut. Although, as with so many things, moderation is the key, a delicious dish of pork can be part of a healthful diet.
Is Gingerbread part of your holiday tradition? Do you make cookies or a gingerbread house? How about a gingerbread cake? This Cooking Tip is all about what gingerbread is and how to make the best you can.
In today’s world, Gingerbread can be either a noun or an adjective. As a noun, gingerbread is a moist, spiced cake made with ginger and molasses. As an adjective, we see it used in phrases like ‘gingerbread cookies,’ ‘gingerbread house,’ etc. In reality, gingerbread is a somewhat broad term for many baked goods that use ginger and molasses, though some recipes use honey or treacle instead.
Since gingerbread typically uses certain spices, we also tend to use the word as a flavor, similar to how we talk about Pumpkin Spice. What does it taste like? Ginger is a major flavor in gingerbread along with other warm spices such as cinnamon, cloves, allspice and even pepper. Sweetness usually comes from molasses’ unique flavor.
Picking out an appropriate recipe depends on which type of gingerbread baked good you wish to make. A recipe for gingerbread cake will be somewhat different than that for gingerbread cookies. And a gingerbread house requires a recipe adapted to create a much sturdier product that will stand up to the house form. Some call this Construction Gingerbread.
A gingerbread cake will have a higher liquid-to-water ratio, making for a very moist cake. The cookies will have more flour compared to the liquid, and the construction gingerbread will have even more flour. Take a look at this chart of basic recipes from King Arthur Baking as an example.
Flour
Sugar
Butter
Molasses
Eggs
Other
Cake
2 cups
¼ cup
8 Tbsp
¾ cup
1
Buttermilk – 1 cup
Cookies
3¾ cups
¾ cup
12 Tbsp
¾ cup
1
House
5 cups
1 cup
6 Tbsp
½ cup
1
Buttermilk – ¾ cup
Making a gingerbread cake (more correctly called just gingerbread) is fairly simple. It is a type of quick bread. It can be as simple as mixing the dry ingredients, mixing the wet ingredients, combining them, and baking. It is often enjoyed with whipped cream or ice cream.
Gingerbread cookies and gingerbread houses take a bit more effort. Here are some tips for success.
Refrigerate the dough
Refrigerate the dough for at least an hour before rolling it out. Many recommend longer, and some advise chilling it overnight. This will make the dough less sticky and easier to roll out.
Rolling the dough
To get evenly-shaped cookies, take time to roll out the dough carefully. To prevent sticking, dust your rolling surface and pin with flour.
Try to roll to a consistent thickness, about ¼ inch thick.
If you roll directly onto parchment paper, it will make the task of transferring to a cookie sheet easier.
Baking the cookies
If you bake at a lower oven temperature of 325°F for a longer baking time, you will get a firmer and evenly colored cookie.
Use the recipe’s recommended baking time as a guide, as the actual time may vary depending on the size and thickness of the cookies. You may want to start and bake just one as a test to determine the perfect baking time. A softer, chewier cookie will take less time, whereas a firm, crispy cookie will require longer in the oven. This is particularly true if you are making construction gingerbread. It should dry completely in the oven, yielding a sturdier structure for your house.
Tips for decorating
Consider drawing out your design on paper and then practicing it by piping onto parchment or broken cookies.
Royal icing is the traditional type used for decorating, as it dries hard and has a glossy finish. It is typically made with powdered sugar and egg whites. However, if you are unable to get pasteurized eggs, meringue powder is often recommended.
Some make a faux royal icing, using powdered sugar, water, and corn syrup.
The consistency should be thicker for outlining the cookies, as it holds its shape better. This thicker icing is also better for making more intricate details.
For flooding or filling the cookie, use thinner icing.
To adjust the thickness, just add powdered sugar to thicken or water to thin the icing.If you are making a gingerbread house, royal icing is also used as your glue. It is stiff and dries quickly and completely.
One may also use a frosting. Although you could use a glaze made with powdered sugar and water or milk, you will get better results with buttercream. It is creamier and spreads more easily than royal icing. However, it does not harden. Therefore, it is better for simpler decorations.
For prettier results, use piping bags and tips. Use a small round tip for outlining and details. Larger tips are better for flooding or filling in the cookie.
Embellish to your heart’s content by using sprinkles and candies.Let the icing dry completely, which may take several hours.
Is make gingerbread cookies or a gingerbread house part of your holiday tradition? With this advice, I hope you will make them the best you have ever done!
I recently wrote a Cooking Tip on waffles and how to make the best waffles possible. If you are more of a pancake person, this Cooking Tip is for you. We will look at pancake varieties from around the world and offer tips for making great American-style pancakes.
According to The New Food Lover’s Companion, pancakes are one of the oldest forms of bread. A simple definition is that a pancake is made from a batter, poured into rounds and cooked on a griddle or in a skillet.
We all recognize American-style pancakes as the light, fluffy creations topped with butter, maple syrup, and more. Pancakes are known around the world, but in different forms and with different names. Here are just a few.
Crepes
French crepes are probably among the most well-known pancakes after American-style pancakes. The batter is much thinner, and they are cooked either on a crepe maker or in a nonstick skillet.
Blinis
Hailing from Russia, these are small, thin pancakes served not only for breakfast but also as an appetizer, often topped with smoked salmon or caviar. They are traditionally made from buckwheat flour, are yeasted, and have whipped egg whites folded into the batter.
Banh Xeo
Vietnamese crepes that are made with rice flour and have turmeric added for color.
Swedish Pancakes
These pancakes are thin and delicate, like a French crepe.
Back to those American-style pancakes we all know, served at IHOP since 1958. Here are some tips to help you become a pancake master.
Flour
Using too much or too little flour can negatively affect the batter.
Weighing the flour helps ensure the proper ingredient ratio.
Leavening
Pancakes generally call for chemical leavening in the form of baking powder, baking soda or both.
Most baking powder is “double-acting.” This means it starts to leaven when it comes into contact with moisture, but it also “acts” when heated. This gives you more time before cooking without losing the leavening action. It also produces a lighter and fluffier pancake.
Because baking soda starts working immediately when it comes into contact with acid, a recipe that only calls for baking soda can produce a thinner pancake. You also need to start cooking quickly after mixing.
Note that, without an acid such as buttermilk, baking soda will not cause leavening.
Apart from leavening, baking soda also helps with browning.
Buttermilk
Although not necessary, many pancake aficionados recommend using buttermilk in the batter. This acidic ingredient reacts with baking soda, creating bubbles that cause the batter to expand.
It also adds a tanginess to the flavor.
Separating eggs
Most recipes call for using whole eggs.
Some advocate separating the eggs, whipping the whites to peaks and folding them into the batter. The whipped egg whites contain air, which will help produce fluffiness.
Batter Consistency
This is like Goldilocks – not too thin, not too thick, but just right.
As you let the batter run from a spoon into the bowl, it should fall in clumps rather than a steady stream.
Mixing
A significant problem that people make is overmixing the batter. Mix until the batter is just combined, leaving some lumps. This minimizes the development of gluten.
King Arthur Baking recommends whisking the wet ingredients together first until you see bubbles. They state that this helps to emulsify the fat and water before adding the dry ingredients, thus preventing overmixing.
To Rest or Not
There are two schools of thought on whether you should rest the batter before cooking.
The first recommends resting the batter for 10-15 minutes or even overnight. Proponents of this method say it allows the gluten to relax and the batter to fully hydrate, giving a more tender pancake.
The other point of view (shared by Serious Eats and Bon Appétit) is that the pancakes should be made immediately because the leavening agents of baking soda and/or baking powder begin to produce gas as soon as they are mixed in. Resting only allows this gas to escape before putting the batter in the pan, making a less fluffy pancake.
King Arthur Baking takes an intermediate approach. They recommend resting for about five minutes, which they say ensures full hydration and that the leavening agents are fully working.
Cooking
Preheat the pan slowly over medium-low heat. This results in more evenly distributed heat and uniformly golden pancakes.
Wipe away excess oil after adding it to the pan, leaving only a slight coating. If there is excess oil, it may pool under the pancake, causing uneven cooking.
Make a test pancake
This ensures your pan or griddle is at the right temperature.
America’s Test Kitchen recommends adding just a tablespoon in the middle of the pan. If that mini-pancake is golden brown on the bottom after one minute, the pan is ready. If it is more of a blond color, allow the pan to preheat longer. If it burns, lower the heat.
Portioning the batter
You can use a measuring cup, but a cookie scoop is even better for a consistent size.
Flip properly
Do not flip until you see small bubbles appearing evenly across the surface, popping and leaving a hole. You may also take a peek at the underside to help monitor the cooking process. You want to see an even golden-brown color.
When you flip the pancake, use a thin spatula and flip in a smooth but quick motion with a flip of the wrist. This will minimize splattering and misshapen pancakes.
Keep pancakes warm
As you cook, keep the pancakes warm on a rack in a 200-degree oven.
Storage
For storage, put between layers of wax or parchment paper.
They can stay in the refrigerator for a few days or longer in the freezer.
Troubleshooting
Flat pancakes – This results from overmixing or insufficient leavening.
Dense pancakes – This can result from too much flour. Weighing dry ingredients rather than using cups ensures more accurate measurements.
Soggy middle – If your heat is too high, it will cook the outside too quickly, leaving the center undercooked. Use medium-low heat and cook slowly.
Making pancakes is not difficult, but it does take some practice to achieve that “perfect” pancake. How do you like yours? I think a pat of butter and some good dark maple syrup is all that is needed. Others like chocolate, fruit, jam or other flavorings. No matter what, they are delicious!
I made Belgian waffles for dinner the other night. They were delicious, and it caused me to wonder how many of you make your own waffles. Don’t tell me if all you do is put frozen waffles in the toaster! In this Cooking Tip, I will discuss the different types of waffles and offer tips for making a great waffle from scratch.
The first thing you need to decide is what kind of waffle you wish to make. There are many kinds of waffles, but the two major categories are Belgian-style and American-style waffles.
Belgian waffles
What Americans call Belgian waffles originated in Belgium and were introduced to the US during the 1964 New York World’s Fair. However, you won’t find the term “Belgian waffle” anywhere in Belgium. There are what are called Brussels waffles and Liege waffles.
Brussels waffles are larger in size than American-style waffles. They also have deeper pockets for all the toppings.
What makes these waffles unique is that yeast is used in the batter. This produces a light and fluffy waffle with a crispy exterior.
Many recipes for Belgian waffles also call for separating the eggs, whipping the whites into peaks and then folding them into the batter, giving an incredible lightness and airiness.
You will find Belgian waffles in America that forgo the yeast and instead use baking powder. However, it is the yeast that gives this waffle style its characteristic form and slightly tangy taste.
They are traditionally cooked in a rectangular or square waffle maker.
Liege waffles differ in that the batter is thicker and they have pearled sugar baked into them. This gives a lovely crunch. They are typically cooked in a round shape.
American waffles
These waffles are thinner and denser than the Belgian waffles.
They are leavened with baking powder rather than yeast.
The batter is much closer to a pancake batter, although a pancake batter will not work in a waffle maker.
Tips for Great Waffles
Photo courtesy of Amazon
Waffle Maker – Great waffles not only require a good recipe but also a waffle maker. If you make waffles regularly, you may want to invest in a higher-end model. For most of us, though, a more moderately priced one will do just fine.
Instructions – Be sure to read the instructions of your waffle maker so they are cooked as your appliance calls for.
Preheating – Be sure to properly preheat the waffle maker. Most waffle makers indicate they are ready after about 4 minutes of preheating. America’s Test Kitchen (and others) recommends preheating for 10-20 minutes to ensure the entire surface is thoroughly preheated.
Oil – Unless you know your waffle maker is very non-stick, it is best to brush a small amount of oil on both sides of the waffle maker before adding the batter.
Portioning batter – It will take some practice to know how much batter to add to the waffle machine. Once you know, measure each time to ensure consistently sized waffles.
Judging doneness – Do not open the waffle maker until the appliance tells you it is ready. It will not cook properly if you do. Many experts say that you should not open your waffle maker until the steam has stopped seeping out its sides.
Ingredients
Flour – It is fine to use all-purpose flour. Some prefer cake flour because it gives a lighter texture.
Leavening agents – For the best Belgian waffles, use yeast. For American-style waffles, baking powder is used.
Eggs – Eggs are crucial for structure and richness. Some recipes use whole eggs, while others use yolks and whipped egg whites. There are many advocates of the “whipped egg whites”. However, some say this is a waste of time. See this article from Epicurious. Even if you opt for just using whole eggs, whisk them until they are nice and fluffy. Adding air to the eggs, whether whole or separated, gives the waffles a light and airy texture. If you desire an eggless waffle, try using buttermilk for acidity and baking soda for leavening. This batter shouldn’t sit for very long, as the leavening reaction may die. Therefore, make small batches and once the batter is ready, start cooking. Do not allow it to sit for too long.
Milk – Many use whole milk, but buttermilk will give a tangier flavor.
Butter – Butter certainly adds richness and flavor. For crispier waffles, though, try vegetable oil in place of the melted butter. A waffle study published in Food Science & Nutrition showed that waffle batter made with oil browned more than batter made with butter. They attribute this to the fact that, unlike butter, oil doesn’t contain water. The water in butter adds moisture and can hinder the formation of a crispy crust.
Cornstarch – King Arthur Baking considers this a secret ingredient to producing a crispier exterior in a non-yeasted waffle. Try starting with ¼ cup of cornstarch and work up to ½ cup to get the desired result.
Photo courtesy of StockCake
Making the Batter
Sift the dry ingredients to aerate them and to ensure there are no lumps.
Warm your liquid ingredients. This will prevent your melted butter (if using) from coagulating and forming small bits of solid butter when stirred into cold dairy. Also, the liquid ingredients will blend better with the dry ingredients if they are all at a similar temperature.
Do not overbeat the waffle batter. You want to minimize the gluten development, which can lead to tough waffles. Just stir until everything is combined, and leaving a few lumps is perfectly acceptable.
Allow the batter to rest for at least ten minutes and up to an hour to ensure good hydration and to increase flavor.
Keeping Waffles Warm and Storing Waffles
As you are making waffles, you will want to keep the cooked ones warm until you have enough cooked for everyone. Place a wire rack inside a rimmed baking sheet and put it on the middle rack of a 200°F oven. As you cook, simply transfer each finished waffle from the waffle maker to the wire rack. The rack helps to prevent sogginess.
To store, place cooled waffles between layers of wax paper and place in an airtight container. They can be refrigerated for a few days.
To rewarm waffles, place them on the oven rack in a 200°F oven. Microwaving isn’t ideal, as the waffles can get soggy.
To freeze, cool and place wax paper between them. Place them in a freezer bag and freeze for up to 3 months. When ready to eat, allow them to defrost at room temperature for about 10 minutes. Then, heat in a 300°F oven.
Troubleshooting
To prevent soggy waffles, ensure the waffle maker is fully preheated and cook thoroughly until done.
To prevent tough waffles, do not overmix and allow the batter to rest before cooking.
If your waffles are sticking to the waffle maker plates, be sure to grease the plates before each batch. If sticking persists, you may need to thoroughly clean the waffle maker according to the appliance instructions.
I cannot share my recipe for the Belgian waffles I mentioned, as it is a friend’s secret family recipe. If you want to make some delightful Gingerbread waffles (non-yeasted), check out this recipe. Just recall the advice from above and adjust the instructions to ensure success.
I much prefer yeasted waffles. What about you? Do you have a favorite recipe? Before reaching for that carton of frozen waffles, try making them yourself. They are so much better!
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