Martha A. Cheves's Blog, page 42

I Didn't Know That - Eggplant

I never ate eggplant as a kid and have only had it, I believe, once in my adult life.  The dish I ate was Italian, I believe.  The eggplant was sliced very thin, stuffed with a cheese mixture and covered with a tomato sauce.  I do remember it being quite delicious, even to the point that I went back later for seconds, which I didn't even bother to heat.  I don't know why, but I've just not tried ordering eggplant dishes while dining out nor have I tried cooking with it.  After reading this information, I just might give it a try.

According to a 1982 cookbook titled The Silver Palate the eggplant originated in tropical Asia and was gradually adopted by Near-Eastern and Mediterranean cuisines, where it is now very much at home.  This rich, dark purple, due to its subtle and elusive flavor is best when combined with stronger-flavored vegetables and seasonings.

Eggplant is versatile and available year-round but buy only those that are firm, shiny and free form wrinkles and blemishes.  Store them for no more than a day or two.  They contain a lot of moisture which can be bitter and the eggplant has a tendency to soak up tremendous amounts of oil or butter when sauteed.  Salting or occasionally blanching, will eliminate both problems.  Cut the eggplant as directed in each recipe; there is usually no need to peel it.  Layer into a colander, salting generously as you go.  The eggplant should stand for about 1 hour while it exudes its juices.  Rinse off the salt and pat it thoroughly dry on paper towels before processing with the recipe.  Blanching for a minute or two in boiling salted water is faster; while more tender eggplant is the results, it can reduce the vegetable's already subtle flavor.

When sauteing eggplant, use only as much oil as directed in the recipe, or the minimum necessary to coat the skillet, and be sure the skillet is quite hot before the eggplant is added.  Toss or turn the pieces as you add them to coat all sides evenly with oil.  DO NOT ADD ANY MORE OIL.  Even after the salting procedure, eggplant can absorb an amazing amount of oil and the resulting dish could be greasy.  If the skillet seems dry, merely stir or turn the eggplant more frequently until properly browned.   Drain on paper towels and proceed with the recipe.

I Didn't Know That - Chilling Out - Cookies

I probably make more cookies and cakes than any other food, because they are so versatile.  Most of my cookies are drop or those that are rolled into balls and flattened.  I've often wondered how I could make my dough easier to work with and this is what I found.

Many cookie recipes call for chilling the dough in the refrigerator before shaping, slicing, or rolling.  This helps to stiffen the butter or shortening and makes the dough more manageable.  It also makes the finished product better because chilled dough needs to be worked less than an unchilled dough.  (This is exactly what I run into.  My dough is sticky and hard to work with so I actually find myself either wetting my hands to form the balls or just doing drop cookies.  This isn't good because I feel sure I don't need to add the extra liquid that is on my hands and I also know that making drop cookies with dough that was meant to be shaped into balls or rolled out don't cook evenly.)

Chill all cookie dough made with butter or shortening in the refrigerator for the time recommended in the recipe.  If you're using margarine for shaping or sliced cookies, you should quick-chill the dough in the freezer for about 1/3 of the refrigerator chilling time.  Do not quick-chill cookie dough made with butter or shortening in the freezer;  it will become too firm.  (I've gone back and looked at a lot of my cookie recipes and most do not suggest refrigerating the dough but they do use a good amount of butter.  Since reading this I've made cookies that use butter and have started refrigerating them for 30 minutes.  This has made them a lot easier to work with, I can roll them into balls easily, and they do seem to cook more evenly.)

For rolled cookies made with margarine, refrigerate the dough at least 5 hours or freeze for 2 hours before rolling.  (I seldom roll out cookies for cutting but if I do, this will come in hand.)

Now, with the holidays just around the corner I hope this information will help you too have some fun times making cookies.

Did You Know This? - Beating Eggs

I frequently find recipes that call for 'slightly beaten eggs' and now and then one that calls for 'soft peaks' so I knew how to do them but rarely find one that calls for 'stiff peaks' and 'beaten egg yolks.'  If I did I would probably have to do a bit of research to see how they are different.

Here's how to beat whole eggs, egg whites, or egg yolks to the right consistency called for in recipes:

Slightly Beaten Eggs - Use a fork to beat the whole egg until the yolk and white are combined and o streaks remain.

Beating Egg Whites Until Soft Peaks Form - Place the egg whites in a clean glass or metal bowl (do not use plastic).  Beat the whites with an electric mixer on medium speed or with a rotary beater until they form peaks that curl over when the beaters are lifted out.  Any speck of fat, oil, or yolk in the bowl will prevent whites form developing the necessary whipped consistency.

Beating Egg Whites Until Stiff Peaks Form - Continue beating egg whites, now on high speed until they form peeks with tips that strand straight when the beaters are lifted out.

Beating Egg Yolks - Beat the egg yolks with an electric mixer on high speed for about 5 minutes or until they are thick and lemon-colored.

I Didn't Know That - Cooking Lasagna Noodles

Info from Lasagna Classic and Contemporary Favorites by Jack Bishop

There are several important things to remember when precooking noodles for lasagna.  Always boil noodles in an abundant quantity of water and stir frequently to prevent sticking.  One gallon of water is usually sufficient to cook 1 pound of noodles, but 5 quarts will really insure the noodles don't stick together. Do not add oil to water, this will make the noodles slick and difficult to retrieve but do add your salt for flavor.
(I've always added a little oil to all of my pasta to prevent it from sticking but I have noticed that not only will the oil make the pasta slick it will also prevent the sauce you're using from sticking to it.) 

Fresh noodles should be cooked four or five at a time for about 2 minutes.  It's very hard to taste large noodles, so rely on this time guide and remember that fresh noodles can easily be overcooked but are hard to under cook.  Use a large slotted spoon to retrieve noodles and transfer them to a bowl of ice-cold water.  After noodles have cooled (about 30 seconds), drain them and place on a clean kitchen towel to dry.  Repeat the process with remaining noodles.
(I have bought refrigerated "fresh" noodles at the grocery store but never knew they were to be cooked differently from dried.  I also never knew that they should be put in cold water.  I did know to lay them out after they've cooled but I normally use either a piece waxed paper.)

Dried lasagna noodles can be cooked all at once.  Cooking instructions for individual brands are a good guideline, but shave off 1 minute of cooking time.  Again, it's hard to taste large dried noodles as they cook.  If there are small scraps of broken pasta in the box, they can be retrieved from the pot and tasted to give you an idea of how the noodles are progressing.  When dried lasagna noodles are just beginning to become al dente, drain them in a colander and then transfer them to a large bowl of ice-cold water.  Drain again and place on a clean kitchen towel to dry.
(Again the cold water.  I normally just run cold water over mine but I think I'll give this a try.  I have a feeling I've been doing it wrong with all of my pasta so I'm going to to the ice-cold water dip with them too.)

Cooked noodles, both fresh and dried, can be covered with towels and set aside for about 1 hour before use.
(This I didn't know.  I've always tried to use them quickly to prevent them from drying out.  I will say that I've tried the no-boil noodles and DON'T like them.  I've tried them twice and they always seem to come out chewy.)

Pasta Descriptions and Uses

Some of these I knew, others I didn't.  How about you?

Macaroni:


Alphabets - tiny pasta alphabet - used in soups
Anelli - tiny pasta rings - used in soups
Conchiglie - smooth or ridged shell-shaped pasta in several sizes - used in soups or stuffed
Ditali - large pasta "thimbles" with ridges - used in casseroles, salads, soups or with sauces
Elbow Macaroni - curved tubes in a variety of sizes and lengths - used in casseroles and soups
Farfalle - pasta shaped like bows in a variety of sizes and colors - used in soups and stuffings
Lumache - small to medium size snail-shaped pasta - used in casseroles, salads or with sauces
Macaroni - pasta tubes in a variety of sizes and shapes - used in casseroles or soups
Mostaccioli - medium-size pasta tubes with diagonally cut ends - served with hearty meat or tomato sauces
Orzo - tiny pasta resembling oats - used in soups or cooked like rice
Rigaton i - slightly curved small tubes - used in casseroles or soups
Risini - tiny rice-shaped pasta - used in soups
Ziti - short, smooth tubes - used in casseroles


Noodles:

Fettuccine - about 1/4" wide ribbon noodles, straight or in coils - used buttered or in a rich meat sauce
Lasagne - wide pasta, sometimes with curly edges - used in baked dishes
Noodle Flakes - very fine egg pasta sheets cut into 1/4" squares - used in soups
Tagliatelle - 3/4" wide egg noodles - used in casseroles or with sauces


Spaghetti:

Bucatini - typical spaghetti but hollow instead of solid - used with sauces
Capellini - thin, often coiled, spaghetti - used with sauces
Fusilli - strands of spiral-shaped pasta - used with sauces
Linguine - flat, narrow, long - used in casseroles or with sauces
Spaghettini - long, fine-cut strands of spaghetti - used with sauces
Vermicelli - straight or folded strands of very thin spaghetti - used with sauces


Miscellaneous Pasta:

Cannelloni - 4 to 6 inch pieces of large, fresh pasta rolled around a filling - used baked with sauces
Manicotti - large smooth or ridged pasta tubes - used cooked, filled with cheese or meat and baked
Ravioli - pasta dumpling filled with spinach or ricotta cheese or meat and herbs - used served with sauce
Won Ton Skins - thin soft squares of noodle dough wrapped around or folded over filling of meat, vegetables or seafood - used deep-fried, boiled or steamed


Other:

Cellophane noodles - hard, clear white noodles made from mung beans:  turns translucent when cooked in liquid, puffy and crisp when deep fat fried - used in Oriental style dishes
Rice Sticks - thin, brittle white noodles made form rice powder - used softened in liquid, then stir-fried or deep-fat fried in Oriental style dishes

I Didn't Know That - Animal Protein and Soy Protein

I've never really eaten soy in any form, maybe because it just doesn't sound nor look that appealing.  But after reading this article I might have to start eating soy!

The basic differences between animal protein and plant proteins are:

Animal protein, in the form of meat, chicken, and fish, is complete all by itself, while vegetable proteins need to be combined with other foods to create complete proteins.  In other words, animal protein provides all the essential amino acids (protein building blocks) for tissue growth and repair, while most plant proteins do not.
But... Soybeans are unique because they are high enough in amino acids to provide adequate nutrition in the absence of meat and dairy products, and they are cholesterol-free and very nutrient-dense.  How do you obtain complete protein form vegetable sources?  Cultures around the world, from primitive to advanced, have known the answer to that question for ages; by combining beans with grains.  When consumed together, they provide all the necessary amino acids for complete protein.  Soy foods made this especially easy, since they synthesize more protein than any other type of bean or legume, especially when combined with wheat or rice.

Not only is Soy Cholesterol free but by including whole wheat flour, soy flour and other soy derivatives in your diet, you will automatically increase the amount of fiber that you need to maintain good health.  Plus most soy foods contain relatively low amounts of sodium.

I Didn't Know That - Pork Tenderloin

Pork tenderloin is the most tender cut of pork (In beef, it's what is called filet mignon.)  At the butcher shop or grocery store, choose pork that's pale pink.  The older the animal, the darker the meat.  It should have a bit of marbling and white, not yellow fat.  When you get the meat home, remove it from the package.  Exercise care as with any uncooked meat and wash everything that touches it.  Refrigerate it, wrapped loosely in fresh plastic or wax paper for no more than 2 days.

Now did you know this?

When a recipe says to allow the meat to "rest" it means to delay cutting the meat for a few minutes after taking it out of the oven.  During this time, the juices settle into the meat fiber.  Without this resting period, the juices run out too freely when the meat is cut and some of the flavor leaches away.

Also, a tinfoil tent keeps the meat from cooling too much while it rests.  In a pinch, if you don't have tinfoil, make a tent from a torn-open paper bag.

Wine Cookery

We've gone through what all the sloshing, swirling and spitting wine is all about now I'm going to give you the information I found on Cooking with wine.  These tips are just generalizations about cooking with wine to help you get into the swing of it.

1.  When cooking with wine, bring the dish to the boiling point, and do not cover - this allows the spirits to evaporate, leaving the essential flavor behind, but do not boil.
2.  When you marinate meat in wine (for flavor and/or as a tenderizer), dry the meat well before cooking or it will not brown.
3.  Meats that will eventually have wine added to their cooking sauce should be well browned at the start of their cooking period, before wine is added.
4.  White wine is best for fish - the only part of the old rule that should be adhered to;  red wine is too assertive a flavor, and will also stain the flesh of the fish an unpleasant color.
5.  Delicate dishes (fillet of sole, for example) can take only a little wine, while more robust ones can stand more.
6.  If a recipe does not call for wine, but you would like to substitute some for part of the liquid, add only a very little at a time, tasting as you go.
7.  Be sparing with sherry, which has a strong flavor; make certain what you use is dry sherry, not one of the sweet varieties;  soup is the exception, where cream sherry may be used.
8.  When you are making a very tart or a very highly, spicily seasoned dish, omit wine.
9.  Taste as you cook - never add so much wine that it drowns out the flavor of the dish's chief ingredient; in dishes with very saulty ingredients, add salt to season only at the end of cooking time, if needed.

Xylitol and Dogs

This is an article that I received from a site called Healthy Pets.  If you're a pet lover this is something you really need to know if you don't already.  I never knew how dangerous this would be to my Jesse and will be extremely careful to make sure he never gets into this deadly ingredient.

Very Important:  Never Let Your Dog Get at Any Product Containing This...

Xylitol is a natural sugar alcohol extracted from certain fruits and vegetables. Because of its sweet taste and plaque fighting benefits in humans, xylitol is a common sugar substitute found in a diverse assortment of products. These include sugar-free gum, mints and other candy, baked goods, nicotine gum, chewable vitamins, certain prescription drugs, and dental hygiene products. Nontoxic amounts are even included in some pet dental products.
Because xylitol has a low glycemic index, it's also sold in bulk as a sugar substitute for baking and in-home use -- which is why the Pet Poison Helpline has fielded calls from owners of dogs that became very sick after eating homemade bread, muffins and cupcakes made with xylitol.

Where Else is Xylitol Found? 

According to the Pet Poison Helpline (PPH), xylitol – which as many pet owners know is quite toxic for dogs, causing hypoglycemia and hepatic necrosis – is showing up in an ever-increasing number of surprising places. New products on the market, including some nasal sprays, over-the-counter sleep aids, multivitamins, prescription sedatives, antacids, stool softeners, and smoking-cessation gums, contain "unexpectedly large amounts" of xylitol, according to Dr. Anna Brutlag of PPH.
Dogs who sample these products get a double dose of toxicity, first from the active ingredient in the product, and secondarily from the xylitol. This potentially deadly combination can greatly complicate the symptoms, diagnosis, treatment, and prognosis for these animals.
According to Dr. Brutlag, the following "atypical" products contain xylitol. Some may surprise you…
Over-the-counter medications:
Axia3 ProDigestive Antacid (flavored chewable tablets, propriety amount)Children's Allegra Oral SuspensionFleet Pedia-Lax Liquid Stool SoftenerUmcka Cold and Flu chewable tablets (homeopathic product)Dietary supplements, vitamins:
KAL Colostrum Chewable, Vanilla Cream (chewable tablets)KAL Dinosaurs Children's Vitamins and Minerals (chewable tablets)Kidz Digest Chewable Berry from Transformation EnzymeL'il Critters Fiber Gummy BearsMega D3 Dots with 5,000 IU of Vitamin D3 per "dot" (dissolvable tablet)Stress Relax's Suntheanine L-Theanine chewable tabletsVitamin Code Kids by Garden of Life (chewable multivitamins)Super Sleep Soft Melts by Webber Natural (dissolvable tablets)Nasal products:
Xlear Sinus Care SprayXylear Nasal Spray (for adults and children)Xyliseptic Nasal SprayPrescription drugs:
Abilify Discmelt Orally Disinteg­rating Tablets (aripiprazole)Clonazepam Orally Disintegrating Tablets, benzodiazepineEmtriva oral solution (emtricitabine), HIV-1 reverse transcriptase inhibitorMobic Oral Suspension (meloxicam), nonsteroidal anti-inflammatoryNeurontin (gabapentin) Oral SolutionRiomet (metformin) Oral Solution, antidiabetic agentVaribar barium sulfate products, liquids and puddings for swallowing studiesZegerid Powder for Oral Suspension (omeprazole), proton pump inhibitorFoods with xylitol as the primary sweetener (excluding gums and mints):
Clemmy's Rich and Creamy ice cream productsDr. John's products (hard and soft candies, chocolates, drink mixes and so on)Jell-O sugar-free pudding snacksNature's Hollow jams, syrup, ketchup, honey and so onSparX CandyZipfizz energy drink-mix powders

Toxicity of Xylitol Is Species- and Dose-Dependent 

While xylitol is safe for human consumption, the same can't be said for pets. In 2011, the FDA released a consumer alert on the dangers of xylitol ingestion in certain animals. The sweetener's effect varies by species. In people, rhesus monkeys, rats, and horses, intravenous (IV) xylitol causes little to no insulin release. However, it has the opposite effect on baboons, cows, goats, rabbits, dogs, and ferrets. Its effect on cats is unknown.
Humans absorb xylitol slowly, and the sweetener when ingested orally is absorbed at from about 50 to 95 percent. However, in dogs, xylitol is rapidly and completely absorbed within about 30 minutes. Just a small amount of xylitol can cause a dangerous insulin surge and a rapid drop in blood sugar.
The toxicity of xylitol in dogs is dose-dependent. The dose required to trigger hypoglycemia (low blood glucose) is approximately 0.1 grams/kg, while the amount needed to cause hepatic necrosis (liver failure) is approximately 0.5 grams/kg. As a point of reference, most chewing gums and breath mints typically contain .22 to 1.0 gram of xylitol per piece of gum or per mint. This means just a single piece of gum or one mint may cause hypoglycemia in a 10-pound dog.

Determining the Amount of Xylitol in a Product 

Product manufacturers aren't required to list the quantity of xylitol on package labels, and while some companies will reveal the amount in their products, many are reluctant to do so. Incredibly, some have even asked veterinarians to sign a confidentiality agreement before divulging how much of the sweetener is in a particular product.
Fortunately, the Pet Poison Helpline has been working to get this information from manufacturers, and has been relatively successful. So if you need to know the amount of xylitol contained in a specific product, the Helpline suggests you call them first at 1-800-213-6680.
In some cases, you might be able to use the placement of xylitol on an ingredient list to estimate how much is in the product. In the U.S., ingredient lists for foods must be organized in descending order based on weight. The ingredient that weighs the most is at the top of the list. According to Dr. Brutlag, in most chewing gum ingredient lists, xylitol appears in fourth or fifth place, making it clinically insignificant. She says if it appears as one of the first three ingredients, however, extreme caution should be taken.
I'll go a step further and recommend that dog guardians avoid or very carefully secure any product that contains any amount of xylitol, no matter how small.
When it comes to medications and dietary supplements, U.S. regulations do not require manufacturers to list xylitol by name on package labels. This is because the sweetener is often categorized as an "inactive" or "other" ingredient, and such ingredients don't have to be listed in order by the amount contained in the product. To confuse matters further, when xylitol is named in these products, it is often part of an alphabetized list, which could lead pet owners to assume – perhaps in error – that there is a very small amount in the product.
So I'll repeat my recommendation to dog owners to either avoid or very carefully store any product that contains xylitol in any amount.

Symptoms of Xylitol Poisoning and Required Treatment 

Symptoms of xylitol intoxication in dogs include vomiting, weakness, lethargy, loss of coordination, seizures, and collapse.
Hypoglycemia is usually evident within an hour or two after a dog ingests xylitol, but symptoms are occasionally delayed for several hours. Treatment depends on how quickly it is given. Vomiting is induced in cases where the xylitol has just been ingested. Once a dog develops hypoglycemia, IV dextrose must be administered until the animal can self-regulate his blood glucose concentrations, which typically takes from 12 to 48 hours.
In dogs who ingest enough xylitol to cause liver toxicity, liver enzymes must be closely monitored, as evidence of hepatic necrosis can show up one to two days after ingestion. Should the liver begin to fail, the dog will require IV fluids, dextrose, hepatoprotectants (substances to help support and repair the liver), and regular monitoring of blood clotting activity.
When xylitol exposure is caught early in a dog and treated effectively, the prognosis for a full recovery is excellent. The prognosis for dogs that develop hepatic failure is less optimistic.

Indoor Grill Tips

I know you don't end up with the same flavor as you would if you used an outdoor grill but the indoor grills are still great, and healthy too.  I enjoy mine and when I ran across these tips I decided I would share.  And they come from the expert too... George Foreman!

Tip #1 - Food Comes First - Whether you're stocking the fridge for the weekend, or shopping at the supermarket on the way home from work to pick up things for the evening supper, train to win by developing a food-shopping strategy.  The great thing about indoor grilling is that it helps you get dinner on the table with only a few simple ingredients, so plan ahead to have those ingredients on hand and come out swinging when the dinner bell rings.

Tip #2 - Boneless is Best - A bone-in piece of meat takes longer on the grill, since the meat closest to the bone takes longer than the rest of the meat.  Not only does boneless cook faster, it cooks evenly and is juicy throughout.

Tip #3 - Thin is Better Than Thick - And not just when it comes to waistlines.  When buying meat or fish for the grill, leave the double-cut pork chops or thick slab of tuna for the outdoor grill.  For meat that's juicy on the inside and crisp but not too crisp on the outside, use the cuts recommended in the recipes.

Tip #4 - Add Flavor First - Don't leave seasoning to be done at the table - take a lesson from championship chefs and make it a round-one event.  Marinate, rub with spices, or simple season with salt and pepper, but do it before the food hits the grill for the best cooked-in flavor.

Tip #5 - Keep it Neat - Set out your ingredients ahead of time, next to the grill.  Use a tray to park things until needed and then keep a platter on the other side of the grill for the finished food.  A mini assembly line keeps things moving fast and easy.