Miscellaneous Information

3 Touch Tests for Steak Doneness

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  We have all seen that chef who just seems to be randomly poking the steaks.  Here is what he is doing.  Now you too can look like a pro!

 

Do you know how to tell if a steak is rare, medium or well done? Because meat gets firmer as it’s cooked, you can test meat by touch.

There are three basic touch tests — touching the palm of your hand, your fist and your face.

Yes, you could use a meat thermometer. They are great tools and we have one in our kitchen, but we prefer touch.

Why? We don’t want to puncture the meat and lose any of its juices. The touch test is subjective, but once you get the hang of it you’ll cook the perfect steak every time, and you’ll be sure to keep all of the juices in the steak until you’re ready to eat it.

Method 1: Palm of your Hand
Hold your hand out, palm up. Poke the base of your hand by the base of the thumb. What does it feel like? If you guessed raw meat, you’re right.

Now, make an OK sign with your hand by touching your forefinger and thumb together. Feel the same part of your hand. It’s a little firmer. This is how meat feels when it’s rare.

You’re now going to move to your other fingers, and as you do, you’ll notice the pad of your hand will get progressively firmer.

Touch your middle finger to the tip of your thumb. That’s how a medium rare steak feels.

Next, touch the tip of your ring finger to your thumb. This is what a medium-well will feel like.

Last but not least, touch your pinky to your thumb. That’s the equivalent of a well-done steak.

Finger Test Steak Doneness
Finger Test Steak Doneness

 

Method 2: Make a Fist

You can also do a touch test by making a fist.

First, make a relaxed fist. The fleshy area of your hand between your thumb and forefinger is soft, which is how a rare steak feels.

If you slightly clench your fist, it’s a little firmer like medium doneness.

Clench your fist tightly and the area will feel like well-done.

fist test for doneness
Fist test for doneness.

Method 3: Face Test

Your third option is the face test. Personally, we like methods 1 and 2 the best, but some people really like touching their face.

When your face is relaxed (don’t smile), touch your finger to your cheek. A rare steak is soft like your check

Next, touch your chin. Notice that it’s fleshy with some resistance. This is similar to medium doneness.

If you like a steak that’s medium, or with a pink center, you’ll want it will be similar to when you touch the end of your nose.

Lastly, touch your forehead, it’s firmer, which is like well done.

If you’re not ready to do the touch test…

As you become familiar with the touch test, it may help to have a thermometer nearby. You can touch the steak first, and decide what you think it is. Then, check yourself with a meat thermometer. If you decide to go with an instant read thermometer, here are your temperatures for doneness:

Extra Rare – 115-120 degrees

Rare – 125-130 degrees

Medium Rare – 135-140 degrees

Medium 145-150 degrees

Medium-Well – 155-160 degrees

Well Done – 165 degrees

Source:  clovermeadowsbeef.com

Gelatin – What is it? How to use it.

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What Is Gelatin?
Gelatin is the processed version of collagen, a protein found in connective tissue.  Powdered gelatin is easiest to find.  It should be on grocery store shelves near the flavored gelatin products. Also it is easy to measure.

Gelatin is set by rehydrating (or blooming it) in cool water, heating the hydrated gelatin, so it dissolves,  and then cooling it again to set. The set, or firmness, of the final dish depends on the liquid-to-gelatin ratio used. It is pretty easy to work with once you understand those basics

1. Hydrate the Gelatin: Unlike most other ingredients gelatin can’t be added directly into the recipe. It needs to be mixed with a little bit of water (or whatever liquid you are using – juice, wine, tea) before being added in order to hydrate (or “bloom”) the grains of gelatin. It will take on an applesauce-like consistency and eventually set into a solid if not used right away.  If this happens, it’s best to soften it back into a liquid before adding it to the rest of the recipe. This is easily and quickly done by setting the bowl with the gelatin in a small saucepan filled with an inch of water over medium-high heat.

2. Add Gelatin to a Warm Base: In other words, add the gelatin while whatever you’re adding it to is still warm. If the base is cool, you can develop roping in your final recipe, which are strings of gelatin made when the gelatin cooled too quickly.

3. Use the Base Right Away: Gelatin starts to work pretty quickly once it’s added into the recipe, so be sure the mold you’re using is ready and waiting. If it does start to set up and you’re not quite ready, you can re-heat the base to soften the gelatin again. This won’t damage the gelatin or its ability to make your recipe solidify. Be sure to cool the base liquids before adding the gelatin. However, avoid boiling any liquid that has the gelatin added. Also, it’s best to add the gelatin as one of the very last steps in cooking.

4. Time, Temperature, and Concentration: These three things affect how quickly and strongly the gelatin works. The longer your finished recipe sits, the more rubbery and solidified it gets. This is why Jello always tasted better on the first day than the fifth day. Cool temperatures also make the gelatin stronger. If you’re running late and you don’t have time to let your recipe sit, stick them in the freezer for a few minutes. And obviously, how much gelatin you use per cup of liquid affects how solid it becomes (more gelatin makes it more solid).

5. A Few Random Final Facts

  • One tablespoon of gelatin will set two cups of liquid.
  • One package of powdered gelatin is roughly equal to one tablespoon.
  • Four sheets of gelatin equals one tablespoon of powdered gelatin.
  • If a recipe says to “bloom” the gelatin, that means to hydrate it in a small amount of water.
  • Certain fresh fruits including pineapple, kiwi, mango, ginger root, papaya, figs, or guava can prevent gelatin from setting completely or at all and are best avoided. Protease is an enzyme present in these fruits that degrades the gelatin’s gelling.   Canned, cooked, or dried versions of these fruits can be used to successfully set them in gelatin.
  • Alcohol can interfere with the setting properties of gelatin in high portions, so don’t increase the proportion of alcohol to non-alcoholic liquid in recipes that call for it.  Cooking the alcohols, like wine, reduces the alcohol content and makes them easier to gel.
  • Alcohol Content: If you make a basic recipe using 1 c booze, 2 c juice/water, and 4 envelopes (11 tsp) gelatin,and cut it into 32 pieces,  each jello shot will have 1/2 ounce of alcohol in it, which is a third of a standard 1 1/2 ounce shot.

Use More or Less Gelatin for Soft and Firm Jello

For these jigglers we are combining several rounds of these steps to create a firm, layered gelatin dessert. You can vary the firmness of your gelatin dessert by reducing the ratio of powdered gelatin to liquid, like this:

Soft Set: Use 1 teaspoon of unflavored powdered gelatin for 1 cup of liquid.
→ Perfect for panna cotta.
Medium Set: Use 2 teaspoons unflavored gelatin for 1 cup of liquid.
→ Think classic jello or jello shots.
Firm Set: Use 1 tablespoon of unflavored powdered gelatin for 1 cup of liquid.
→ The right ratio for jigglers/finger jello/kantin.

How to Layer Jello
The very first layer of jello can go into the pan and straight to the fridge without cooling. It will take about an hour to set, but go ahead and bloom and dissolve your next round of gelatin and liquid for gelling while the first is setting. Then cool your second gelatin mixture for at least an hour at room temperature while the first layer sets.

Cooling the second and third layers before pouring them onto the chilled and set layers means that you’ll have a finished dessert with sharp, even layers. Adding still-warm liquid to set layers will melt the set layers a bit, creating pink between red and white layers (but it certainly won’t ruin the dessert!).

Also avoid pouring the liquid in one area, which can create a hole in the set layer; instead pour from side to side evenly across the set layer.

Source:  thekitchn.com

And even more info from the Knox people,  To combine the two would be hopeless!

WHAT IS IT?

If you have ever simmered meat bones for a soup then chilled it, you may have noticed a slight jellied effect to the broth.  This result is due to “collagen”, a protein substance which yields gelatine and is found in the bones, skin and connective tissue of animals.  In manufacturing, unflavoured gelatine is extracted from the collagen by hot water, then concentrated and filtered for purity and clarity.  It is cooled, extruded and dried into glassy brittle strips.  In 1889, Charles B. Knox of Johnston, New York discovered a method of granulating gelatine by breaking down the strips using high speed mills.

Most unflavoured gelatine is packaged in pre-measured individual envelopes for convenient usage.  Each envelope of Knox® Unflavoured Gelatine will gel 2 cups of liquid.  If the recipe you want to use calls for unflavoured gelatine by the tablespoon, just use 1 envelope for each tablespoon called for.

Unflavoured gelatine has no flavour of its own and contains no sugar, unlike many flavoured gelatines which contain mostly sugar as well as artificial flavours and colours.  This makes unflavoured gelatine extremely versatile:  it can be used to create desserts, salads, main dishes, jams and jellies, even ice cream and frozen yogurt!

GLOSSARY

Clear or Simple Gel:  A clear or simple gel is a basic juice or broth mixture.  Solids may be added after the mixture has chilled to “the consistency of unbeaten egg whites”.
Whip:  A whip is a clear gel that has been chilled until partially set; and then beaten until fluffy.  Solids are not added to whips.
Snow:  A snow is a clear gel that has been chilled until partially set; unbeaten egg whites are added, and the mixture is beaten until stiff.  Solids are not added to snows.  This dish is also sometimes called a “sponge”.
Mousse:  A mousse is a clear gel that has been chilled until the “mixture mounds slightly when dropped from spoon”.  Whipped cream is then folded in; solids may also be folded in at this time.
Custard Gel:  A custard gel contains egg yolks, milk and gelatine cooked to form a custard base.
Chiffon:  A chiffon is a custard gel that has been chilled until “mixture mounds slightly when dropped from spoon”.  Stiffly beaten egg whites are then folded in; solids may also be folded in at this time.
Bavarian:  A Bavarian is a chiffon with the addition of whipped cream.
Soufflé:  A soufflé is a mousse, chiffon or Bavarian mixture chilled in a soufflé dish with a collar.
Charlotte:  A charlotte is a mousse, chiffon or Bavarian mixture chilled in a bowl, loaf pan, or springform pan lined with ladyfingers.
Blend ‘N Gel:  A blend ‘n gel is a clear or custard gel prepared in a blender or food processor.  Generally, ice or another frozen food is added to speed the gelatine process.

WORKING WITH KNOX®
Depending on the nature of the recipe, you can choose one of four methods of dissolving the gelatine:

In a Bowl:  for most recipes.
Liquid Mix Method:
1.  In mixing bowl, sprinkle 1 pouch Knox®  Unflavoured Gelatine over 1/4 cup (50mL) cold liquid.  Let stand for 1 minute.
2.  Add 1/4 cup (50mL) boiling water, stir constantly until granules are completely dissolved.
Sugar Mix Method:
1.  In a mixing bowl, combine 1 pouch Knox® Unflavoured Gelatine with 2 tablespoons (25mL) of sugar.
2.  Add 1/2 cup (125mL) boiling water; stir constantly until granules are completely dissolved.
In a Saucepan:  for recipes with ingredients that must be cooked or melted.
1.  In a saucepan, sprinkle 1 pouch Knox® Unflavoured Gelatine over 1/4 cup (50mL) cold liquid.  Let stand for 1 minute.
2.  Place over low heat; stir constantly until granules are completely dissolved – about 3 minutes.
In a Blender:
1.  In a blender, sprinkle 1 pouch Knox®Unflavoured Gelatine over 1/4 cup (50mL) cold liquid.  Let stand for 1 minute.
2.  Add 1/4 cup (50 mL) boiling liquid and process until granules dissolve, about 30 seconds.
In the Microwave:
1.  In a glass measuring cup, sprinkle 1 pouch Knox® Unflavoured Gelatine over 1/4 cup (50mL) cold liquid.  Let stand for 1 minute.
2.  Microwave on High (100%) for 30 – 40 seconds; stir once.
Once the gelatine has been dissolved using any of these methods, remaining ingredients are added and the mixture is then poured into a mould or bowl and chilled until set.

Unmoulding is easy:

  1. Carefully loosen gelatine from side of mould with moistened tip of sharp knife.
  2. Dip the mould into warm (not hot) water to the depth of the gelatine contents for about 5 seconds.
  3. Tilt or shake mould gently to loosen gelatine.
  4. Invert serving dish on top of mould.
  5. Hold both firmly together and turn over (to right side up).
  6. Shake firmly until gelatine slips down from mould into serving dish.  If gelatine doesn’t come loose easily, repeat the process.

If Gelatine mixture becomes too firm:  Knox® Unflavoured Gelatine is more resilient than you may think.  If a recipe reads “chill mixture to consistency of unbeaten egg white” and it chills too firm, that’s easy to fix.  Place the saucepan over low heat and stir just until the mixture returns to a smooth-textured liquid state.  Repeat the chilling process to the desired stage and the mixture will reset successfully.

 

 

WORKING WITH KNOX®
Depending on the nature of the recipe, you can choose one of four methods of dissolving the gelatine:

In a Bowl:  for most recipes.
Liquid Mix Method:
1.  In mixing bowl, sprinkle 1 pouch Knox®  Unflavoured Gelatine over 1/4 cup (50mL) cold liquid.  Let stand for 1 minute.
2.  Add 1/4 cup (50mL) boiling water, stir constantly until granules are completely dissolved.
Sugar Mix Method:
1.  In a mixing bowl, combine 1 pouch Knox® Unflavoured Gelatine with 2 tablespoons (25mL) of sugar.
2.  Add 1/2 cup (125mL) boiling water; stir constantly until granules are completely dissolved.
In a Saucepan:  for recipes with ingredients that must be cooked or melted.
1.  In a saucepan, sprinkle 1 pouch Knox® Unflavoured Gelatine over 1/4 cup (50mL) cold liquid.  Let stand for 1 minute.
2.  Place over low heat; stir constantly until granules are completely dissolved – about 3 minutes.
In a Blender:
1.  In a blender, sprinkle 1 pouch Knox®Unflavoured Gelatine over 1/4 cup (50mL) cold liquid.  Let stand for 1 minute.
2.  Add 1/4 cup (50 mL) boiling liquid and process until granules dissolve, about 30 seconds.
In the Microwave:
1.  In a glass measuring cup, sprinkle 1 pouch Knox® Unflavoured Gelatine over 1/4 cup (50mL) cold liquid.  Let stand for 1 minute.
2.  Microwave on High (100%) for 30 – 40 seconds; stir once.
Once the gelatine has been dissolved using any of these methods, remaining ingredients are added and the mixture is then poured into a mould or bowl and chilled until set.

Unmoulding is easy:

  1. Carefully loosen gelatine from side of mould with moistened tip of sharp knife.
  2. Dip the mould into warm (not hot) water to the depth of the gelatine contents for about 5 seconds.
  3. Tilt or shake mould gently to loosen gelatine.
  4. Invert serving dish on top of mould.
  5. Hold both firmly together and turn over (to right side up).
  6. Shake firmly until gelatine slips down from mould into serving dish.  If gelatine doesn’t come loose easily, repeat the process.

If Gelatine mixture becomes too firm:  Knox® Unflavoured Gelatine is more resilient than you may think.  If a recipe reads “chill mixture to consistency of unbeaten egg white” and it chills too firm, that’s easy to fix.  Place the saucepan over low heat and stir just until the mixture returns to a smooth-textured liquid state.  Repeat the chilling process to the desired stage and the mixture will reset successfully.

Timesavers:

A metal pan or bowl chills faster than a glass container.
Small containers or individual moulds chill faster than large ones.
When chilling to a partially set stage, the bowl containing the gelatine combination may be set into a pan of ice and water to speed thickening.  Stir frequently to ensure even chilling, then stir constantly once the thickening starts.

Chilling Times
Chill to consistency of unbeaten egg white.  20-45 minutes.  Tip mixture off spoon.  It should pour off slowly in partially thickened state.  Combine with solids or whipped cream, to give an even        distribution.
Chill until mixture mounds when dropped from a spoon.  20-45 minutes.  Tip mixture off spoon.  It should mound slightly.  Combine with beaten egg whites, to give a fluffy even texture.
Chill until set (or firm):  Most dishes take 3 hours; large dishes 4-6 hours or overnight.  Tilt mould gently from side to side.  The gelatine should hold its shape firmly.  Unmould and serve.
*Chilling times may vary with quantity of mixture, material of container and refrigerator temperature.

FREQUENTLY ASKED QUESTIONS

MY GELATINE LUMPS WHEN I TRY TO MIX IT WITH HOT WATER – WHAT AM I DOING WRONG?
Unflavoured gelatine granules must be separated before a hot liquid is added or you’re guaranteed to have lumps.  You can separate the granules by mixing the gelatine with either sugar or a         cold liquid.  Then add the hot liquid, stir and there will be no lumping!

HOW DO I KNOW IF THE GELATINE IS DISSOLVED – AND WHAT’S THE BIG DEAL IF IT ISN’T ALL DISSOLVED?
Follow these easy steps:

  1. Use boiling water to dissolve gelatine in a bowl – temperature is important.
  2. Use a rubber spatula, and scrape the sides and bottom of the pan or bowl while stirring.  Easy does it … too vigorous stirring will splash the gelatine and leave it on the sides.
  3. It takes time as well as temperature to dissolve gelatine.  So stir for at least two minutes (or longer if the recipe says so).  You’ll know the gelatine is completely dissolved when there are no visible granules remaining.  Splash a little bit up against the side and check.  No granules?  You’re ready to go on with the recipe.

I’D LIKE TO MAKE A PRETTY GELATINE MOULD FOR A PARTY, BUT WHEN IT COMES TIME TO UNMOULD IT, I’M AFRAID I’LL BE QUIVERING MORE THAN MY MOULD.  HELP?

  1. Dip the mould into warm (not hot) water for about 5 seconds.
  2. Carefully loosen the mixture by running the tip of a sharp knife around the edges.
  3. Place the serving dish on top; flip over and holding firmly, shake gently until the gelatine slips from the mould onto the dish.  If it doesn’t come loose easily, simply repeat the process again.
  4. Some consumers find it easier to lightly oil the jelly mould before filling.

But don’t forget – you don’t have to use a mould.  Gelatine can be chilled in just about anything – bowls, dessert dishes, parfait glasses, baking or springform pans, graham cracker crusts, or even paper cups.

HOW MANY TABLESPOONS ARE IN AN ENVELOPE?

1 pouch is about 2 1/2 teaspoons (7g) unflavoured gelatine.  If a recipe calls for 1 tablespoon, use 1 pouch of unflavoured gelatine.  Each pouch will gel 2 cups (500mL) of liquid and up to 1 1/2 (375mL) cups of solids.

I HAVE A RECIPE THAT CALLS FOR “SHEET GELATINE”.  HOW MANY POUCHES OF UNFLAVOURED GELATINE SHOULD I USE?

Sheets of leaf gelatine are not readily available in the United States or Canada, but it can be found in Europe.  To use, these sheets are first softened in cold water for 1 to 2 minutes or until soft, then squeezed and then finally dissolved in hot liquid.  One pouch of Knox®Unflavoured Gelatine has the same gelling strength as 5 sheets (2-7/8″ x 8-1/2″) leaf gelatine.

I SOFTENED MY GELATINE ON COLD WATER, THEN ADDED IT TO THE REST OF THE INGREDIENTS.  WHY DIDN’T IT GEL?

Many people confuse “softening” with “dissolving”.  Softening gelatine in cold water or another cold liquid helps the granules swell, which is the first step in dissolving.  To actually dissolve the granules, boiling liquid or heating the cold liquid in which the gelatine is softened is needed, plus some stirring.

CAN I USE MY MICROWAVE OVEN TO DISSOLVE GELATINE?

Yes. Gelatine can be dissolved easily in a microwave oven.  Here’s how:  in a glass measuring cup, sprinkle 1 pouch unflavoured gelatine over 1/4 cup cold water and let stand for 1 minute.  Microwave on HIGH (100%) for 30-40 seconds; stir once.

WHY CAN’T I USE SOME FRESH FRUITS WITH GELATINE?

Fresh figs, kiwi fruit, papaya, pineapple and prickly pears contain protease enzymes (enzymes which destroy protein).  These enzymes have a softening effect on gelatine and prevent it from gelling properly.  Boiling the peeled cut-up fruit for 5 minutes, however, will usually inactivate these enzymes, making all these fruits (except kiwi fruit) usable in gelatine

Source:  Knox Gelatin

 

Jumbo Jim’s Tower of Fruit

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Jumbo Jim’s Tower of Fruit is a tradition at our summer parties.  It is pretty free form and flexible – how big is the group, how much table space, what fruit is in season.  We sometimes have dishes of sweet dips for the fruit.

Ingredients:

  • kiwi
  • cantaloupe
  • honeydew
  • watermelon
  • oranges, lemons limes
  • pineapple
  • bunches grapes – red and green
  • strawberries

Tower:

  • lettuce, kale, Swiss chard (large leaves of something)
  • parsley
  • green Styrofoam pieces – cubes and/or rounds to use like building blocks
  • long skewers
  • toothpicks

Directions:

  1. Arrange Styrofoam (of various sizes)  to form the structure for the tower.  Stair step them up to a single round top piece.
  2. Skewer them securely together with long skewers.
  3. Cover them with lettuce, kale or other large leafed greens secured with toothpicks.
  4. Cut the whole pineapple in half lengthwise.  Leave the top on.
  5. Extract the fruit, leaving a shell to use as a dish.
  6. Cut the cantaloupe in half.  You can use a v shaped tool to make the edge fancy.
  7. Extract the fruit, leaving a shell to use as a dish.
  8. Cut the honeydew in 1/3 – 2/3 to make a deep shell.  You can also use a little watermelon.
  9. Cut a thin slice off the bottom so it will sit flat.
  10. Extract the fruit, leaving a shell to use as a dish.
  11. Cut all the fruit you extracted into large bite size pieces- keep them separate.
  12. Now comes the fun.  Place the honeydew at the top of your”tower”.
  13. Arrange the cantaloupe on the next layer.
  14. Use the half pineapples on the lowest corners.
  15. Skewer all these in place.  They will be the bowls for your fruit.  You can add other containers – large sea shells, pretty baskets, etc.
  16. “Decorate” the tower with parsley (fill in blank spots) half oranges, lemons, limes (cut side out) and even flowers (real or not).
  17. At party time, fill the containers with a variety of fruits – not necessarily what the container originally had.
  18. Don’t forget toothpicks for serving and a dish for used toothpicks.

Serves:  Usually more that you think it will.

Source:  Jim Kleerup

 

Oil and Vinegar Salad Dressing Recipe: A Basic Template

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Because you need to know.

“This recipe is a template. All recipes are templates, but especially this one—a sort of “choose your own adventure” for the salad dressing set.

That’s because what oil and vinegar dressing is when you get right down to it is a particular ratio of oil to vinegar. Which means you can take any oils or vinegars you have available, plug them into the template, and have it come out right.

The same goes for the seasonings—salt and pepper are essential (see the note below), but beyond that you can add a pinch of garlic powder, some dried parsley, whatever you have on hand. Just don’t overdo it, and keep it to two or three (not counting salt and pepper).

So, the ratio is three to one: three parts oil to one part vinegar. This formula will work 100 percent of the time, but that doesn’t mean it will be perfect100 percent of the time. It’s a rough guideline. You’ll have to tweak it to make it perfect. Not every vinegar is the same strength, for one thing. And of course, people’s tastes vary.

Making the dressing is a matter of combining the oil and vinegar, along with the seasonings and flavorings, and physically mixing them up to form a temporary emulsion. An incredibly efficient way to do this is to combine the ingredients in a glass jar, screw the lid on tightly and shake. (Save your pickle jars.)

What You’ll Need

  • 3/4 cup salad oil
  • 1/4cup white wine vinegar
  • Kosher salt and ground white pepper (or freshly ground black pepper), to taste

How to Make It

  1. Place all the ingredients in a glass jar.
  2. Tighten the lid.
  3. Shake vigorously for about 10 seconds or until fully combined.
  4. Let stand for 30 minutes at room temperature to let the flavors meld.
  5. Give the dressing a good whisk immediately before serving.

NOTES:

A teaspoon of honey or mustard will not only add flavor, it will also help stabilize the emulsion, so the dressing won’t separate as quickly. A squeeze of citrus, like lemon, lime orange (try blood orange sometime) is also a nice addition. Just be sure to taste and adjust as you go. A good way to taste is by dipping a piece of lettuce, rather than tasting the dressing on its own.
Kosher salt and freshly ground black pepper are the best. Those little boxes of ground pepper are 90 percent stale before you even get them home.
This recipe calls for salad oil, which means anything from safflower oil to canola oil to soybean oil. You could of course use something with a bit more of a distinctive flavor, such as walnut oil or avocado oil or olive oil. Grapeseed oil is lovely if you can afford it.
The same goes for your vinegars. White wine vinegar is perfectly adequate, and red wine vinegar is even nicer. Balsamic is terrific, and will take you in a whole different direction. The only thing you should stay entirely away from is plain distilled white vinegar, which is good for household cleaning but not so much for salad dressings.”
Other goodies can be added too: crumbled cheese, finely chopped hard boiled egg, soy sauce, maple syrup, and on and on ;and on!

Serves:  4 servings (2 oz each)
Source:  The Spruce, Danilo Alfaro

Scallops – More Than You Ever Wanted to Know

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“Before you make those delicious pan-seared scallops, you need to buy the scallops. Unfortunately, that’s not always so simple.

Like shrimp, fresh scallops can be sold under a bewildering array of names — such as “bay” scallops, “sea” scallops and “jumbo” scallops — that don’t necessarily indicate a specific size or weight. And then there’s the mysterious “diver” scallop. What do all these descriptions mean?

Scallops Sizes
Retailers should describe scallop sizes by a range of numbers indicating how many of them there would be in a pound. Designating scallops as “20/30” would mean that it would take between 20 and 30 of them to make up a pound. The smaller the number is, the larger (by weight) the scallops are.

You may also see size designations that look like “U/15” or “U/10.” In these cases, the “U” stands for “under,” indicating that it would take fewer than 10 (or 15) of these to make up a pound. U/10 scallops would be the biggest ones available.

Bay Scallops
Bay scallops are among the smallest of the scallops, corresponding to 70/120 using the numerical scale described above — meaning that there would be between 70 and 120 meats per pound of scallops. Bay scallops are particularly sweet and delicate, but not well suited for pan searing.

Alternate names:
Cape scallops
Nantucket scallops
China scallops
Calico scallops
Queen scallops

Sea Scallops
At the opposite end of the size spectrum, sea scallops are the big boys — in the range of 10/40 per pound or even bigger (U/15 or U/10, for instance). Reaching 1½ to 2 inches in diameter, they can be pan seared much like a filet mignon — with high heat producing a crispy outer crust, while leaving the center tender and medium to medium-rare.

Alternate names:
King scallops
Great scallops
Diver scallops
Alaskan scallops
Jumbo scallops

Diver Scallops
Most scallops are harvested by boats dragging chain nets across the ocean floor. Diver scallops are harvested by divers who jump into the water and collect them by hand. The term “diver” does not itself imply a size, but these divers generally pick the largest scallops they can find, so diver scallops tend to be in the 10/30 range.

Aficionados say diver scallops are more ecological because the divers only pick the bigger, more mature scallops, while leaving the younger ones, which allows the population to replenish; whereas dragging with chains is indiscriminate and sweeps up other shellfish besides just scallops.

Fresh vs. Frozen Scallops
Just because a scallop has never been frozen is no guarantee that it’s been properly handled on its journey from fishing boat to supermarket. Choosing between frozen and fresh depends on what’s available. If you live near the coast and have a reputable seafood purveyor, and plan to use the scallops the same day you buy them, fresh might be best. But a good IQF (individually quick frozen) scallop might be superior to a “fresh” supermarket scallop that’s five days old.
Thaw frozen scallops overnight in the fridge. Don’t use a microwave and don’t thaw them at room temperature. In a pinch, you can defrost frozen scallops by sealing them in a plastic zipper bag and running cold (not warm or hot) water over them.

Wet vs. Dry Packed Scallops
Scallops are often soaked in a phosphate solution that whitens them and makes them absorb more liquid, increasing their weight by as much as 30 percent. So you’re paying $15 to $20 (or more) per pound for water.

Also, that phosphate solution is a common ingredient in soaps and detergents, and, not surprisingly, has a distinctly soap-like flavor. When you cook these scallops, all that extra liquid drains out and into the pan, so instead of searing them, you end up steaming them in something closely resembling soapy water.
If you want to avoid all that, look for scallops labeled “chemical free” or “dry packed.”

Source:  wwwthespruce, by Danilo Alfaro

Grilled Grapes

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 These can be a big surprise on a camp 0ut!   The grapes get blistered and caramelized on the outside, and extra juicy and practically jammy on the inside. To get fancier, throw some hardy fresh herbs like rosemary or thyme in the oil—they’ll perfume the grapes, making them just the right amount of savory.
Then it’s only a matter of what to do with them:
Serve them as a condiment for meat.  Spoon them over pork, chicken, or even flaky white fish to instantly upgrade your main course.
Spoon them over ice cream.  A big helping served over vanilla ice cream just may be the ultimate 2-ingredient sundae.
Sprinkle them on salad.  Swap raw grapes out for a handful of roasted grapes and even the simplest salad will be transformed into something much more.
Use them as a topping for crustini.  One serious party hit, crostini are a perfect vehicle for the juicy grapes. Swipe something creamy like  ricotta or goat cheese on the toasts first. Or don’t. Either way you win.
Toss them with pasta.  Fruit in pasta? Believe it. Roasted grapes add just the right amount of sweetness to balance spicy, savory  ingredients like sausage, and their juice creates an instant sauce.
Use them as a fancy addition to a cheese plate.  Serve them in a bowl alongside a cheese plate and your guests will instantly be impressed. They pair perfectly with both soft cheeses like brie and harder cheeses like cheddar.

Ingredients:
  • 1 small cluster red seedless grapes ( per person)
  • 1/2 teaspoon olive oil

DIRECTIONS – grilled

  1. For each cluster of grapes, use 1/2 teaspoon of olive oil. In a mixing bowl, toss grapes, still on the stem, gently with olive oil.
  2. Grill on a medium-high grill for 3-4 minutes.

Directions: – roasted

  1. Toss grapes, on or off the stem, with olive oil, salt, and pepper
  2. Roast them on a sheet pan for about 30 minutes at 425°F.
Source:  .geniuskitchen.com – Recipe by HokiesMom, Epicurious.com

Alcohol Facts & Statistics – What Is A Standard Drink?

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Many people are surprised to learn what counts as a drink.  The amount of liquid in your glass, can, or bottle does not necessarily match up to how much alcohol is actually in your drink.  Different types of beer, wine, or malt liquor can have very different amounts of alcohol content. For example, many light beers have almost as much alcohol as regular beer – about 85% as much.   Here’s another way to put it:

  • Regular beer: 5% alcohol content
  • Some light beers: 4.2% alcohol content

That’s why it’s important to know how much alcohol your drink contains.  In the United States, one “standard” drink contains roughly 14 grams of pure alcohol, which is found in:

  • 12 ounces of regular beer, which is usually about 5% alcohol
  • 5 ounces of wine, which is typically about 12% alcohol
  • 1.5 ounces of distilled spirits, which is about 40% alcohol

How do you know how much alcohol is in your drink?

Even though they come in different sizes, the drinks below are each examples of one standard drink:

The same amount of alcohol is contained in 12 fluid ounces of regular beer, 8 to 9 fluid ounces of malt liquor, 5 fluid ounces of table wine, or a 1.5 fluid ounce shot of 80-proof spirits (“hard liquor” such as whiskey, gin, etc.) The percent of ‘pure’ alcohol varies by beverage.

Each beverage portrayed above represents one standard drink of “pure” alcohol, defined in the United States as 0.6 fl oz or 14 grams. The percent of pure alcohol, expressed here as alcohol by volume (alc/vol), varies within and across beverage types. Although the standard drink amounts are helpful for following health guidelines, they may not reflect customary serving sizes.

Source:  National Institute on Alcohol Abuse and Alcoholism

Can Sizes by Weight and Number

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Many recipes specific a can size rather than a volume size.  This Can Sizes and Equivalents Chart will help you when substituting in a recipe.

 

Can Size Weight Cups
8 oz. can 8 oz. 1 Cup
Picnic 10-1/2 to 12 oz. 1-1/4 cups
12 oz. vacuum 12 oz. 1-1/2 cup
#1 11 oz. 1-1/3 cups
#1 tall 16 oz. 2 cups
#1 square 16 oz. 2 cups
#2 1lb. 4oz. 2-1/2 cups
#2.5 1lb. 13 oz. 3-1/2 cups
#2-1/2 square 31 oz. Scant 4 cups
#3 4 cups
#5 56 oz. 7 cups
#10 6 lbs. 6 oz. 12-3/4 cups
#300 14 to 16 oz. 1-3/4 cup
#303 16 to 17 oz. 2 cups
Baby food jar 3-1/2 to 8 oz. depends on size
Condensed milk 15 oz. 1-1/3 cup
Evaporated milk 14-1/2 oz. 1-2/3 cup
Frozen juice Concentrate 6 oz. 3/4 cup

Camp Scherman – Girl Scout Orange Community Campout, February 1993

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This is not so much about the menu, but the process of getting it all together.  This was prepared in a unit shelter with electricity, water, a stove and refrigerator, but no oven, barbecue or campfire!  We use real silverware.  There were three cooks.

MENU

FRIDAY DINNER

SOUP – CHICKEN NOODLE
GRILLED CHEESE SANDWICHES
PICKLES
COOKIES
PUNCH, HOT CHOCOLATE, COFFEE , HOT SPICED CIDER

SATURDAY BREAKFAST – PICK UP FOOD

MINI MUFFINS
MINI BAGELS
CREAM CHEESE
BUTTER
HARD BOILED EGGS
CEREAL/MILK
GRANOLA
YOGURT
CHEESE CUBES
JUICE, COFFEE/TEA/COCOA

SATURDAY LUNCH

HOT DOGS AND CHILI
FRUIT
CHOCOLATE CAKE
PUNCH

SNACK -CANDY BARS, FRUIT DRINKS, APPLES

SATURDAY DINNER

TACO BAR
REFRIED BEANS
COFFEE, TEA, COCOA, PUNCH
STRAWBERRY SHORT CAKE
HOT CHOCOLATE, CAPPUCCINO

SUNDAY BREAKFAST

SCRAMBLED EGG BURRITOS (AKA BREAKFAST BURRITOS)
CEREAL
ORANGE JUICE, HOT CHOCOLATE, COFFEE

PLAN OF WORK

FRIDAY NIGHT (30 PEOPLE)

SET UP DRINK TABLE – ELECT COFFEE POT WITH WATER INSTANT COFFEE, CREAMER, CUP WITH SUGAR, COCOA MIX ( MONITOR USE!!), CIDER MIX, TEA BAGS, HOT CUPS, NAPKINS, STIRRERS.
MIX 2 GAL OF PUNCH ( SAVE LEFT OVERS IN REFRIGERATOR FOR LUNCH TOMORROW).
HEAT SOUP – ALL BUT ONE CAN — ADD LATER IF NEEDED (SERVE SOUP IN PAPER CUPS – NO SPOON NEEDED!).
ASSEMBLE GRILLED CHEESE SANDWICHES. COOK, AS NEEDED.
SET OUT PICKLES, COOKIES, PAPER PLATES, NAPKINS, CUPS (COLD AND HOT) HOT CHOCOLATE, TRASH BAGS, PAN FOR DIRTY SILVER.
BOIL 18 EGGS FOR SATURDAY BREAKFAST.
CUBE CHEESE FOR BREAKFAST.

SATURDAY BREAKFAST (40) PICK UP FOOD

SET OUT MINI MUFFINS, MINI BAGELS, 1# CREAM CHEESE,1/4# BUTTER, HARD BOILED EGGS (UN PEALED), CEREAL, GRANOLA, YOGURT, CHEESE CUBES, BOWLS, SPOONS, KNIVES, PAPER PLATES, NAPKINS, TRASH BAGS, MILK.
SET OUT DISH PAN FOR DIRTY SILVER.
MAKE JUICE, 2 CANS.
COOK TACO MEAT, DRAIN, LEAVE IN PAN IN REFRIGERATOR TO HEAT LATER.

SATURDAY LUNCH (45)

HEAT HOT DOGS.
SET OUT BUNS, MUSTARD, CATSUP, RELISH, GRATED CHEDDAR CHEESE, ONION (CHOPPED), PAPER PLATES, NAPKINS, KNIVES TO SPREAD.
HEAT CHILI  JUST PUT #10 CAN IN POT OF WATER.
CHOCOLATE CAKE – SMALL PLATES & FORKS OR NAPKINS & FINGERS, SET OUT FRUIT.
CHECK PUNCH, MAKE MORE IF NEEDED.
DON’T FORGET TRASH BAGS.

SNACK CANDY, FRUIT DRINKS, APPLES.

SATURDAY DINNER (45)

HEAT TACO MEAT.
RECONSTITUTE BEANS (SEE PACKAGE DIRECTIONS), HEAT.
SET OUT TORTILLAS, LETTUCE, SOUR CREAM, SALSA,  GUACAMOLE, GRATED CHEESE, ONION, PAPER PLATES, FORKS, NAPKINS, CUPS, TRASH BAGS, PAN FOR SILVER.
HULL AND SLICE STRAWBERRIES – SPRINKLE WITH A LITTLE SUGAR.
CUT POUND CAKE INTO 9-10 SLICES.
TO SERVE – PUT CAKE ON PLATE, TOP WITH STRAWBERRIES AND LET GIRLS SQUIRT ON WHIPPED CREAM (MONITOR!).
CHECK DRINK TABLE, ADD  MARSHMALLOWS, WHIP CREAM (1 CAN), CAPPUCCINO MIX.
BREAK 70 EGGS AND ADD 1 QUART MILK, SALT, PEPPER. PLACE IN REFRIGERATOR.

SUNDAY BREAKFAST (35)

COOK EGGS.
SET OUT TORTILLAS, SALSA,  SOUR CREAM, GRATED CHEESE, CEREAL.
MIX MORE ORANGE JUICE  (IF NOT ENOUGH LEFT OVER).
SET OUT BOWLS, SPOONS,FORKS, PAPER PLATES, NAPKINS, TRASH BAGS, MILK.
SET OUT DISH PAN FOR DIRTY SILVER.
KITCHEN CLEAN-UP, MOP, HOSE DOWN, ETC.

DON’T FORGET!

PAPER TOWELS, SPONGES, DISH SOAP, SCRUBBERS, BABY WIPES, BATH TOWELS (TO DRAIN DISHES ON), #10 CANS TO BOIL SILVERWARE.

 

Brine Time Guide

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Brining is a dynamite way to plump up lean or tough meats and poultry. It makes fish juicier. You cover the food with salted (and flavored, if you’d like) cold water, refrigerate it and, after a time, you are ready to cook.
The big hitch is that people are brining too long, to the point of over-salted, spongy, pickle-like dishes. You sidestep the problem by brining according to the thickness of the meat, no matter which brine recipe you are using.

Brining Times:

  • Pork chops, chicken breasts, or meats about one inch thick: 45 minutes to 4 hours.
  • Fish: Its structure is delicate so brine no more than 1 1/2 hours.
  • Whole chicken and Cornish hens: 4 to 8 hours, depending on size.
  • Turkey (12 to 18 pounds): 2 days.
  • Roasts: Figure 1 1/2 to 2 hours per inch of thickness.

Important:  Be sure liquid is ice cold when the food goes into it.

  • Always brine in the refrigerator.
  • When seasoning a brine, overdo it. For instance, for 2 quarts of brine you would want 1/2 cup hot chile powder; or 10 big cloves garlic, crushed; or 2 cups of fresh basil.

Source:  The Splendid Table, Lynne Brine Time Guide © 2005 Lynne Rossetto Kasper.