Jan 15, 2016
Frying, Sauteing, Searing, Simmering, and Stir Frying
Most people know there is a difference between sautéing and
frying, but not exactly what the specific difference is. The
same is true for “searing” and simmering, or stir frying and pan
frying. Frying is the generic term for cooking any type of food
in oil or fat. It is all-encompassing.
Sautéing involves cooking food in a shallow pan with a little oil or fat, over high heat. Usually you only sauté with thinly cut or sliced food, little to no liquid, and for relatively short periods of time.
Searing is similar, but only refers to the process of browning the surface of food. This means you can get the job done with any cooking instrument and any cooking method, whether it is sautéing, grilling, roasting, or something else. When you put a steak in a screaming hot pan and try to get that tasty crust on the outside, you are searing it.
Simmering refers to the process of cooking liquid-heavy dishes on the heat just below the boiling point. To do this, you specifically bring the liquid to a boil, and then reduce the heat until it almost stops bubbling, and maintain that heat.
Stir frying traditionally involves a wok or a high-walled pan, and involves cooking food in very hot oil while constantly moving the food around to ensure even cooking. Stir frying is similar to sautéing, but traditionally refers to cooking more food and constantly moving it to make sure it cooks through, but does not brown or burn.
Shallow and deep frying are generic terms and refer mostly to the amount of oil used to cook the food. For example, you can interchange sauté and shallow fry, but since sautéing refers to cooking with a small amount of fat or oil, deep frying is different because it involves submerging your food in hot fat or oil.
Pan frying is characterized by the use of just enough oil to lubricate the pan during the cooking process. With greasy foods that produce their own oil or fat, like bacon, you do not need oil. It also usually refers to the use of shallow, low-walled cooking pans, unlike deep frying or stir frying.
Sautéing involves cooking food in a shallow pan with a little oil or fat, over high heat. Usually you only sauté with thinly cut or sliced food, little to no liquid, and for relatively short periods of time.
Searing is similar, but only refers to the process of browning the surface of food. This means you can get the job done with any cooking instrument and any cooking method, whether it is sautéing, grilling, roasting, or something else. When you put a steak in a screaming hot pan and try to get that tasty crust on the outside, you are searing it.
Simmering refers to the process of cooking liquid-heavy dishes on the heat just below the boiling point. To do this, you specifically bring the liquid to a boil, and then reduce the heat until it almost stops bubbling, and maintain that heat.
Stir frying traditionally involves a wok or a high-walled pan, and involves cooking food in very hot oil while constantly moving the food around to ensure even cooking. Stir frying is similar to sautéing, but traditionally refers to cooking more food and constantly moving it to make sure it cooks through, but does not brown or burn.
Shallow and deep frying are generic terms and refer mostly to the amount of oil used to cook the food. For example, you can interchange sauté and shallow fry, but since sautéing refers to cooking with a small amount of fat or oil, deep frying is different because it involves submerging your food in hot fat or oil.
Pan frying is characterized by the use of just enough oil to lubricate the pan during the cooking process. With greasy foods that produce their own oil or fat, like bacon, you do not need oil. It also usually refers to the use of shallow, low-walled cooking pans, unlike deep frying or stir frying.
Jan 8, 2016
Happy Friday
"Hope smiles from the threshold of the year to come, whispering,
'It will be happier.'" ~Alfred, Lord Tennyson
I always smile and am happy at the threshold of a new year and a Happy Friday!
I always smile and am happy at the threshold of a new year and a Happy Friday!
Spoiling the Bunch
One bad apple can really spoil the bunch and the same may be said for bananas, cantaloupes, and a number of other fruits and vegetables. It is all due to a plant hormone called ethylene.
Ethylene is a natural plant hormone released in the form of a gas. It triggers cells to degrade, fruit to turn softer and sweeter, leaves to droop, and seeds or buds to sprout. While some fruits and vegetables are high ethylene producers, others are more sensitive to it.
You can use this knowledge to extend the life of your produce by keeping certain items separate in the fruit bowl or refrigerator drawer. Ethylene is the reason you should not store onions and potatoes together. Ethylene may also be used when you want to accelerate ripening. This is the principle behind placing unripe fruit inside a paper bag or other closed container, which concentrates the ethylene. Adding another high ethylene fruit, such as a ripe apple or banana, may also speed up the process.
Ethylene producing foods include: apples, apricots, avocados, bananas, blueberries, cantaloupe, cranberries, figs, green onions, guavas, grapes, honeydew, kiwifruit, mangoes, nectarines, papayas, passion fruit, peaches, pears, persimmons, plums, potatoes, prunes, quince, and tomatoes.
Ethylene sensitive foods include: Asparagus, blackberries, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, chard, cucumbers, eggplant, endive, garlic, green beans, kale, leeks, lettuce, okra, onions, parsley, peas, peppers, raspberries, spinach, squash, strawberries, sweet potatoes, watercress, and watermelon.
Bottom line, separate your fruits and veggies to let them ripen naturally, unless you are in a hurry, then pair them up to speed the process.
Ethylene is a natural plant hormone released in the form of a gas. It triggers cells to degrade, fruit to turn softer and sweeter, leaves to droop, and seeds or buds to sprout. While some fruits and vegetables are high ethylene producers, others are more sensitive to it.
You can use this knowledge to extend the life of your produce by keeping certain items separate in the fruit bowl or refrigerator drawer. Ethylene is the reason you should not store onions and potatoes together. Ethylene may also be used when you want to accelerate ripening. This is the principle behind placing unripe fruit inside a paper bag or other closed container, which concentrates the ethylene. Adding another high ethylene fruit, such as a ripe apple or banana, may also speed up the process.
Ethylene producing foods include: apples, apricots, avocados, bananas, blueberries, cantaloupe, cranberries, figs, green onions, guavas, grapes, honeydew, kiwifruit, mangoes, nectarines, papayas, passion fruit, peaches, pears, persimmons, plums, potatoes, prunes, quince, and tomatoes.
Ethylene sensitive foods include: Asparagus, blackberries, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, chard, cucumbers, eggplant, endive, garlic, green beans, kale, leeks, lettuce, okra, onions, parsley, peas, peppers, raspberries, spinach, squash, strawberries, sweet potatoes, watercress, and watermelon.
Bottom line, separate your fruits and veggies to let them ripen naturally, unless you are in a hurry, then pair them up to speed the process.
Honey vs. HFCS
High-fructose corn syrup has recently been touted as the bad kind of sweeteners, while honey has sailed by on its natural and healthy origins. According to a recently-released study, it turns out that sugar is sugar, no matter what you eat.
Both honey and HFCS contain similar ratios of fructose and glucose; the largest difference between the two is the origin. Because their compositions are similar, they cause the same effects in people who ingest large quantities of either.
Incidentally, you are better off getting the full-fat versions of your favorite cookies, chips, and other snacks. Low-fat foods have been found to have five times the amount of sugar that their full-fat counterparts do, largely because manufacturers were under pressure to keep the products' taste and texture as similar as possible. Since higher levels of sugar over time in the body lead to an increased chance for diabetes, heart disease, and more, it turns out that low-fat is likely the worst option you can choose if you are trying to watch your health.
Both honey and HFCS contain similar ratios of fructose and glucose; the largest difference between the two is the origin. Because their compositions are similar, they cause the same effects in people who ingest large quantities of either.
Incidentally, you are better off getting the full-fat versions of your favorite cookies, chips, and other snacks. Low-fat foods have been found to have five times the amount of sugar that their full-fat counterparts do, largely because manufacturers were under pressure to keep the products' taste and texture as similar as possible. Since higher levels of sugar over time in the body lead to an increased chance for diabetes, heart disease, and more, it turns out that low-fat is likely the worst option you can choose if you are trying to watch your health.
Plaid vs. Tartan
Tartan is the specific pattern unique to each Scottish clan or region. The term plaid comes from the Gaelic word, plaide, which referred to the actual blanket or outer layer the Scots wore during harsh weather. The terms are now often used interchangeably, even though they are different. There are many plaid designs that are not tartan. All tartans are plaid, but not all plaids are tartans.
US to Drop Warning Against Cholesterol
Every five years, the United States government updates a set of Dietary Guidelines intended to help its citizens make healthier food choices. These guidelines also help inform how companies package and market their products. The 2015 edition of the DGAC says that, "cholesterol is not considered a nutrient of concern for over consumption."
The DGAC is now more concerned that Vitamin D, Vitamin E, potassium, calcium, and fiber are under-consumed in the US. It is placing a greater emphasis on pushing people toward healthy choices like nutrient-dense vegetables.
The human body makes far more cholesterol than it takes in. The liver adjusts its cholesterol production to account for what we eat, and will get rid of any cholesterol it does not need. Eating much cholesterol has little to no effect on what is in your blood.
The DGAC is now more concerned that Vitamin D, Vitamin E, potassium, calcium, and fiber are under-consumed in the US. It is placing a greater emphasis on pushing people toward healthy choices like nutrient-dense vegetables.
The human body makes far more cholesterol than it takes in. The liver adjusts its cholesterol production to account for what we eat, and will get rid of any cholesterol it does not need. Eating much cholesterol has little to no effect on what is in your blood.
Science Advice, Ten Things to Make You Happier
These may seem more common sense than science, but scientists have been paid big money to research the topic and feed back the obvious.
Exercise more - It can help you to relax, increase your brain power, and improve your body image, even if you do not lose any weight.
Sleep more - Sleep-deprived people fail to recall pleasant memories, yet recall gloomy memories.
Move closer to work - People never get accustomed to their daily slog to work because sometimes the traffic is awful and sometimes it’s not. Over time the negative outweighs the positive.
Spend time with friends and family - Friends and family reinforce positive feelings and increase happiness. Not staying in touch with friends and family is one of the top five regrets of the dying.
Help others - Volunteering is rewarding in terms of higher life satisfaction. Performing a kind act produces the single most reliable momentary increase in well-being of any exercise.
Get outside - Studies found that spending 20 minutes outside in good weather not only boosted positive mood, Substantially increased happiness, broadened thinking, and improved working memory.
Plan a trip - The act of planning a vacation and the positive anticipation actually can increase happiness for up to eight weeks, while after taking the vacation, happiness drops quickly.
Meditate - It has long been known to help us be calm, improve focus, increase clarity and attention span. It is also useful for improving happiness. Brain scans show it is the single most effective way to live a happier live.
Be grateful - Simple things like keeping a journal of things you are grateful for, sharing three good things that happen with friend or family, and going out of your way to show gratitude when others help you all contribute to increased happiness. A study asked people to write three letters of gratitude over a 3 week period. Results indicated that writing letters of gratitude increased participants’ happiness and life satisfaction, while decreasing depressive symptoms.
Practice smiling - Saved the best for last. Smiling (and backing it up with positive thoughts) improves mood, reduces stress, and increases happiness.
Exercise more - It can help you to relax, increase your brain power, and improve your body image, even if you do not lose any weight.
Sleep more - Sleep-deprived people fail to recall pleasant memories, yet recall gloomy memories.
Move closer to work - People never get accustomed to their daily slog to work because sometimes the traffic is awful and sometimes it’s not. Over time the negative outweighs the positive.
Spend time with friends and family - Friends and family reinforce positive feelings and increase happiness. Not staying in touch with friends and family is one of the top five regrets of the dying.
Help others - Volunteering is rewarding in terms of higher life satisfaction. Performing a kind act produces the single most reliable momentary increase in well-being of any exercise.
Get outside - Studies found that spending 20 minutes outside in good weather not only boosted positive mood, Substantially increased happiness, broadened thinking, and improved working memory.
Plan a trip - The act of planning a vacation and the positive anticipation actually can increase happiness for up to eight weeks, while after taking the vacation, happiness drops quickly.
Meditate - It has long been known to help us be calm, improve focus, increase clarity and attention span. It is also useful for improving happiness. Brain scans show it is the single most effective way to live a happier live.
Be grateful - Simple things like keeping a journal of things you are grateful for, sharing three good things that happen with friend or family, and going out of your way to show gratitude when others help you all contribute to increased happiness. A study asked people to write three letters of gratitude over a 3 week period. Results indicated that writing letters of gratitude increased participants’ happiness and life satisfaction, while decreasing depressive symptoms.
Practice smiling - Saved the best for last. Smiling (and backing it up with positive thoughts) improves mood, reduces stress, and increases happiness.
Difference between Burka, Hijab, Niqab
The burka is the most concealing of all Islamic veils. It is a one-piece veil that covers the face and body, often leaving just a mesh screen to see through.
The word hijab describes the act of covering up generally, but is often used to describe the headscarves worn by Muslim women. These scarves come in many styles and colors. The type most commonly worn in the West covers the head and neck, but leaves the face clear.
Burka and niqab are often incorrectly used interchangeably. While a burqa covers the whole body from the top of the head to the ground, a niqab is a veil for the face that leaves the area around the eyes clear, but may be worn with a separate eye veil. It is worn with an accompanying headscarf. The half niqab is a simple length of fabric with elastic or ties, worn around the face. It typically leaves the eyes and part of the forehead visible.
A full niqab completely covers the face. It consists of an upper band that is tied around the forehead, together with a long wide piece of fabric which covers the face, leaving an opening for the eyes.
In Iran, the wearing of niqab is not common and is only worn by certain ethnic minorities. On 8 October 2009, Egypt's top Islamic school banned the wearing of the niqab in classrooms and dormitories of all its affiliate schools and educational institutes. In Syria in the summer of 2010, students wearing the niqab were prohibited from registering for university classes. The niqab is outlawed in Azerbaijan, Tunisia, and Turkey and banned in Cameroon, Chad, Congo, Netherlands, Yugoslavia, France, Belgium, Norway (Schools and some municipalities), Canada (selected bans), Italy (selected municipalities).
Other coverings: The al-amira is a two-piece veil. It consists of a close fitting cap and a tube-like scarf. The shayla is a long, rectangular scarf popular in the Gulf region. It is wrapped around the head and tucked or pinned in place at the shoulders. The khimar is a long, cape-like veil that hangs down to just above the waist. It covers the hair, neck, and shoulders completely, but leaves the face clear. The chador, worn by many Iranian women when outside the house, is a full-body cloak. It is often accompanied by a smaller headscarf underneath.
The word hijab describes the act of covering up generally, but is often used to describe the headscarves worn by Muslim women. These scarves come in many styles and colors. The type most commonly worn in the West covers the head and neck, but leaves the face clear.
Burka and niqab are often incorrectly used interchangeably. While a burqa covers the whole body from the top of the head to the ground, a niqab is a veil for the face that leaves the area around the eyes clear, but may be worn with a separate eye veil. It is worn with an accompanying headscarf. The half niqab is a simple length of fabric with elastic or ties, worn around the face. It typically leaves the eyes and part of the forehead visible.
A full niqab completely covers the face. It consists of an upper band that is tied around the forehead, together with a long wide piece of fabric which covers the face, leaving an opening for the eyes.
In Iran, the wearing of niqab is not common and is only worn by certain ethnic minorities. On 8 October 2009, Egypt's top Islamic school banned the wearing of the niqab in classrooms and dormitories of all its affiliate schools and educational institutes. In Syria in the summer of 2010, students wearing the niqab were prohibited from registering for university classes. The niqab is outlawed in Azerbaijan, Tunisia, and Turkey and banned in Cameroon, Chad, Congo, Netherlands, Yugoslavia, France, Belgium, Norway (Schools and some municipalities), Canada (selected bans), Italy (selected municipalities).
Other coverings: The al-amira is a two-piece veil. It consists of a close fitting cap and a tube-like scarf. The shayla is a long, rectangular scarf popular in the Gulf region. It is wrapped around the head and tucked or pinned in place at the shoulders. The khimar is a long, cape-like veil that hangs down to just above the waist. It covers the hair, neck, and shoulders completely, but leaves the face clear. The chador, worn by many Iranian women when outside the house, is a full-body cloak. It is often accompanied by a smaller headscarf underneath.
Sliced Bread
Bread is an ancient food that has been eaten for tens of thousands of years. However, pre-sliced bread, which would make a bacon butty a convenient task, did not happen until the early 1900s, when a man named Otto Frederick Rohwedder of Davenport, Iowa invented a device to automate this process. He solved part of the staleness problem by wrapping the thinly sliced loaves in wax paper immediately after slicing was complete. Pre-sliced bread was a hit and within a decade people who had access to it were eating more bread per person than before. Then they began experimenting with various new ingredients and spreads to put on the thin bread slices.
More Sandwich Origins
It is difficult to think of sliced bread and not think of sandwiches.
Monte Cristo - The precise origin of the Monte Cristo is unknown, although most experts believe that it was an Americanized version of the Croque Monsieur. Versions of it appeared under other names in the mid-20th century, and by 1966, it was found on menus in Disneyland with its romantic-sounding name.
Although there are variants today, typically a Monte Cristo will have either turkey, ham or chicken and sliced cheese between two pieces of white bread, dipped in egg and pan fried until golden. It is said that, to be traditional, it should be served with jelly on the side (it takes all kinds).
Patty Melt - The Patty Melt is said to have originated in Southern California in the restaurant chain of William “Tiny” Naylor in the 1940s or 1950s. The traditional recipe has a ground beef patty topped with either American, Swiss or cheddar cheese and grilled onions on rye bread, pan fried in butter.
Po’ Boy - Originating in New Orleans, Louisiana, the Po’ Boy Sandwich can be made a number of ways. The Roast Beef Po’ Boy has mayonnaise and shredded lettuce, roast beef and debris gravy on top of a long white roll or baguette. Other versions, such as the Oyster and Shrimp Po’ Boys, have the seafood battered and deep fried, then served atop baguette with a selection of mayonnaise, hot sauce, tomato, lettuce and dill pickle. One story of its name comes from the labor movement lore. In 1929, NOLA streetcar workers went on strike; to help support them, the Martin Brothers offered to feed the strikers. So many took them up on their offer that, as strikers entered their shop, supposedly one brother would say, “here comes another poor boy.”
Reuben - Although many attribute the origin of the name of the Reuben Sandwich to Reuben’s Restaurant in New York, experts were persuaded by the claim of Reuben Kulakofsky of Omaha Nebraska. Using old copies of menus and a sprinkling of folklore, they determined that Kulakofsky, a grocer, invented the sandwich in the first half of the 20th century. Traditionally, a Reuben has a thick pile of corned beef, a slice of Swiss cheese, and a pile of sauerkraut on grilled rye bread.
Sloppy Joe - It is made by mixing and cooking tomato sauce, ground beef, onion, salt, pepper, and spices then heaping on a soft white bun. Like so many others, the exact origin of this sandwich is contested, probably because it evolved over time. There are claims that it originated at Sloppy Joe’s Bar in Old Havana, Cuba during the 1920s. Others claim it was from a different Sloppy Joe’s restaurant in Key West, Florida, known to have been frequented by Ernest Hemingway. By the 1950s, the Sloppy Joe sandwich became popular, particularly in the Midwest.
S’more - It is technically a sandwich, made with two graham crackers sandwiching a thick piece of chocolate and a melted marshmallow. The S’more was named from people asking for 'some more', which appears to be the original name. The origin is typically credited to the Girl Scouts who included the recipe for 'Some Mores' in their 1927 publication Tramping and Trailing with the Girl Scouts.
Monte Cristo - The precise origin of the Monte Cristo is unknown, although most experts believe that it was an Americanized version of the Croque Monsieur. Versions of it appeared under other names in the mid-20th century, and by 1966, it was found on menus in Disneyland with its romantic-sounding name.
Although there are variants today, typically a Monte Cristo will have either turkey, ham or chicken and sliced cheese between two pieces of white bread, dipped in egg and pan fried until golden. It is said that, to be traditional, it should be served with jelly on the side (it takes all kinds).
Patty Melt - The Patty Melt is said to have originated in Southern California in the restaurant chain of William “Tiny” Naylor in the 1940s or 1950s. The traditional recipe has a ground beef patty topped with either American, Swiss or cheddar cheese and grilled onions on rye bread, pan fried in butter.
Po’ Boy - Originating in New Orleans, Louisiana, the Po’ Boy Sandwich can be made a number of ways. The Roast Beef Po’ Boy has mayonnaise and shredded lettuce, roast beef and debris gravy on top of a long white roll or baguette. Other versions, such as the Oyster and Shrimp Po’ Boys, have the seafood battered and deep fried, then served atop baguette with a selection of mayonnaise, hot sauce, tomato, lettuce and dill pickle. One story of its name comes from the labor movement lore. In 1929, NOLA streetcar workers went on strike; to help support them, the Martin Brothers offered to feed the strikers. So many took them up on their offer that, as strikers entered their shop, supposedly one brother would say, “here comes another poor boy.”
Reuben - Although many attribute the origin of the name of the Reuben Sandwich to Reuben’s Restaurant in New York, experts were persuaded by the claim of Reuben Kulakofsky of Omaha Nebraska. Using old copies of menus and a sprinkling of folklore, they determined that Kulakofsky, a grocer, invented the sandwich in the first half of the 20th century. Traditionally, a Reuben has a thick pile of corned beef, a slice of Swiss cheese, and a pile of sauerkraut on grilled rye bread.
Sloppy Joe - It is made by mixing and cooking tomato sauce, ground beef, onion, salt, pepper, and spices then heaping on a soft white bun. Like so many others, the exact origin of this sandwich is contested, probably because it evolved over time. There are claims that it originated at Sloppy Joe’s Bar in Old Havana, Cuba during the 1920s. Others claim it was from a different Sloppy Joe’s restaurant in Key West, Florida, known to have been frequented by Ernest Hemingway. By the 1950s, the Sloppy Joe sandwich became popular, particularly in the Midwest.
S’more - It is technically a sandwich, made with two graham crackers sandwiching a thick piece of chocolate and a melted marshmallow. The S’more was named from people asking for 'some more', which appears to be the original name. The origin is typically credited to the Girl Scouts who included the recipe for 'Some Mores' in their 1927 publication Tramping and Trailing with the Girl Scouts.
Decanting Wine and Whiskey
According to the Scotch Whisky Association, whiskey, once bottled, is a finished product, “If you keep a 12 year old bottle for 100 years, it will always remain a 12 year old whisky.”
The reasons whiskey remains basically the same while wine changes have to do with a couple factors: tannins and alcohol content. Wine has much more tannin content than whiskey. Whiskey has no innate tannins, and only gets a small amount from the barrel in which it ages. Tannins can cause change in a bottle of wine over time, for better or worse. Whiskey has less tannins, it does not have much chance for major evolutions in flavor.
More important than tannins: alcohol content. Wines may have between 11 and 15%, or higher but almost all whiskeys are bottled at a minimum of 40% ABV. With such high alcohol content, the possibility for a dramatic chemical reaction from oxidation is much lower.
Whiskey can change at all over time, especially if it has been exposed to sunlight or temperature fluctuations.
Wine decanters are specifically designed to encourage interaction between liquid and air, always without a cap. Whiskey decanters tend to be built for stability, have glass tops, and usually have a wide bottom. Air is not a factor in whiskey decanters, because it does make much difference.
So, wine is decanted for flavor and whiskey is decanted for looks. Incidentally, do not use a lead crystal decanter, because over a long period of time it could leach into the whiskey.
The reasons whiskey remains basically the same while wine changes have to do with a couple factors: tannins and alcohol content. Wine has much more tannin content than whiskey. Whiskey has no innate tannins, and only gets a small amount from the barrel in which it ages. Tannins can cause change in a bottle of wine over time, for better or worse. Whiskey has less tannins, it does not have much chance for major evolutions in flavor.
More important than tannins: alcohol content. Wines may have between 11 and 15%, or higher but almost all whiskeys are bottled at a minimum of 40% ABV. With such high alcohol content, the possibility for a dramatic chemical reaction from oxidation is much lower.
Whiskey can change at all over time, especially if it has been exposed to sunlight or temperature fluctuations.
Wine decanters are specifically designed to encourage interaction between liquid and air, always without a cap. Whiskey decanters tend to be built for stability, have glass tops, and usually have a wide bottom. Air is not a factor in whiskey decanters, because it does make much difference.
So, wine is decanted for flavor and whiskey is decanted for looks. Incidentally, do not use a lead crystal decanter, because over a long period of time it could leach into the whiskey.
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