Bavarian Seasonings – A Simple German Dinner

Bavarian Seasonings – A Simple German Dinner

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This was exciting. Bratwurst, caramelized onions with Bavarian seasonings, and polenta (grits) with butter and gruyere. The caramelized onions were very very good! The Bavarian seasonings from Penzeys are a mixture of crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage. I grilled the sausages. There was a medicinal flavor in the polenta because I used iodized salt. The flavor of butter and gruyere on polenta is great! The mustard was not necessary because the flavor of these bratwursts was exciting.

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Fried Scones

Fried Scones

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Note: 1) consider putting oil on the knife when cutting the dough, Thomas Keller recommends this when cutting some types of pastry or bread dough

This is something that I had with my family when I was a young person. Using Thomas Keller’s Bouchon Bakery cookbook introduced me to slack dough. The dough that we used to buy for making scones was similar to slack dough. The bakery where we used to buy the dough was outside the city. Driving there was exciting. Where I lived, Navajo tacos were served on big scones.  I am excited to make Navajo tacos with this recipe.

These scones are very flavorful. They may be the best scones I have ever eaten. The flavor of the scones is very exciting once they have cooled. Thomas Keller’s rule for serving bread is to reheat the bread once it has cooled. He does this because carry over cooking will continue to cook the bread. I am suggesting this because the flavor is more exciting. If they are served warm, I would suggest using salted butter. I ate them with butter and honey because my mother served hot fried scones with butter and honey. We also ate corn bread with butter and honey.

The recipe is based on Thomas Keller’s recipe for Pain Palladin. Palladin is the name of the French chef Jean-Louis Palladin [1][2]. There is an article online that describes his life and interests. Thomas Keller and the article explain that he was interested in finding fresh and exciting ingredients. People suggest that he may have been responsible for chefs requesting people to have fresh and exciting ingredients. When he came to America, there may have only been iceberg lettuce available at a store. He also uses fish tongues as an ingredient in some of his recipes. He has at least one cookbook available online, Jean-Louis: Cooking with the Seasons.

I made these scones with advanced baking methods. The Bouchon Bakery cookbook simplifies advanced baking techniques. Having all of these techniques and methods in one place is very exciting. To make scones that have the flavor of bread made with basic baking methods: add salt with the other ingredients, use table salt, use yeast with more flavor, and knead the dough for less amount of time. Since Bouchon Bakery cookbook simplifies advanced baking techniques, I will probably continue to use the things I learned in Thomas Keller’s book when I make bread.

Download The Recipe:

Fried Scones

1. Thomas Keller: Bouchon Bakery (New York: Artisan, 2012), 306.

 

Sate

Sate

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Sate or satay is food from an Indonesian or Malasian culture. To make sate, marinated meat is usually barbecued on skewers. Sate can also be broiled. Penzeys gave me a free bottle of sate seasonings after I bought some spices. They are extremely generous. Every day they appear to have something to give to a customer. This simple recipe is from Le Cordon Bleu Complete Cooking Techniques. The recipe for the peanut sauce was adapted from a recipe online at Epicurious. The marinade includes the seasonings. Probably since there is lime in the marinated, and since lime contains acid, the texture of the chicken changes. Some people describe the texture as being mushy. Chicken breast meat is usually very firm. When making sate with chicken breasts, I thought that the texture created by the marinade was exciting. Reduce the amount of time that the chicken marinates to reduce the softening effect on the texture of the chicken by the marinade. These breasts marinated for about 24 hours.

Preparing The Marinade

Making The Peanut Sauce

Making Sate

Barbecuing And Serving The Sate

Download The Recipe:

Chicken Sate

Peanut Sauce

Cedar-Plank Salmon

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The cedar plank made the flavor of this salmon very exciting. Some places have large planks for cooking large fillets. This small portion of salmon was sold on a small plank. Smoking is a great cooking technique. Some bloggers have stovetop smokers [1][2], and some chefs use smoking guns to fill chambers of food [3]. Grilled apples are interesting because they are almost similar to baked apples in a pie. The heat must caramelize some of the apple to create the sweet flavor of a grilled apple.

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Gorditas Experiment

Gorditas Experiment

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Note: 1) I am not able to find information on why eating salad dressing is different than eating fried food, there must be a chemical reaction or something that changes the molecules of oil to make them harmful, I must continue to be superstitious about believing that fried food is harmful

The bag of masa hernia says that the flour can be used to make gorditas and pupusas. I made these without looking at a recipe. This process is not usually successful on the first attempt, but it permits me to learn and make important observations. These are my initial observations.

A pupusa is probably between 1/4-inch to 1/2-inch thick and it is cooked on the surface of a frying pan. Deep frying a pupusa adds a significant amount of great flavor to the pupusa. Since the pupusa is too thick to open similarly to a pita, it is not a gordita. A gordita is 1/4-inch thick or less. It is cooked on the surface of a frying pan, and then deep fried. Gorditas are probably only fried for about 30 seconds or less. Some people say they are cooked once they float, but a thin gordita floats as soon as it is put in the oil. Some people make gorditas with masa harina, all-purpose flour, or baking powder. A sopapilla appear to be made with all-purpose flour, but without yeast. A fried scone may be usually made with yeast. If I remember correctly, a churro is made with puff paste.

I cooked these in a non-stick fry pan with a very heavy bottom over medium heat for 2 minutes on each side. I deep fried them for about 30 seconds. Sometimes I flipped some of them over in the oil. Flipping them over required a skimmer and a knife or fork.

When making gorditas to serve at a fiesta or to customers, people should consider adding 1/2 teaspoon or more table salt to each cup of flour. Making them savory (more flavorful) makes them more exciting. I stuffed my gorditas with European and American fillings to be exciting. Someday I will make a savory filling, but I was only experimenting when I made these things. I am going to make sopapillas sometime soon!

Gorditas Made With Corn Masa Flour With Brie

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Gorditas Made With Corn Masa Flour, All-Purpose Flour, And Baking Powder With Hazelnut Butter Or Honey And Butter

Deep Fried Pupusas Have Great Flavor


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Download The Recipe:

Gorditas

Nuance – Finding The Foundation For The Science Of Cooking – Trick Vs. Technique

Nuance – Finding The Foundation For The Science Of Cooking – Trick Vs. Technique

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I was studying to fill in gaps in my education. Engineering and computer science problems, and the math problems that entertained Einstein, require someone to be good at doing elementary math (arithmetic), algebra, geometry, and trigonometry. While I was doing this, I got a copy of Euclid’s Elements, and I read the forward. It was written by someone that used manuscripts from London and Paris and other places. After searching around on the internet, I discovered that people from Portugal have an interesting and technical approach to cooking food. I lacked the knowledge I needed to describe what I was searching to understand. There was something similar to the forward in Euclid’s Elements and recipes from Portugal. What I was searching for appeared to be related to math and science. Not necessarily contemporary industrial science, but natural philosophy and mathematics. While I was searching the internet for a cookbook, I found Escoffier. His books seemed to excite me in the same way that a geometry book excites me. After meeting Escoffier, I found Jacques Pépin. At his Facebook website, he has introduced me to gastronomy, Brillat-Savarin, and Oliver Raymond. His recipes are very exciting. After shopping for cookware, I met Thomas Keller. I read his books often. His books and my experience cooking with his recipes, and the recipes I have from meeting Jacques Pépin, led me to what I originally needed to know. I needed to know that a culinary artist must work to have new techniques and methods. Techniques and methods give a person the opportunity to think and understand how to cook. A collection of techniques and methods may be similar to learning the foundations of a science. Without knowing techniques and methods, I was collecting tricks for cooking. I believe that people would reject me if I said the phrase “tricks of the trade” because this would be a clear sign that I lack something that is important to the pretensions of my culture. I believed that people would believe that I am ignorant. Because contemporary philosophy is usually psychology, and since elementary knowledge is something given to children, I lacked the ability to be creative. I have had to give myself seminary lessons, prepare to read ancient Greek philosophy, and to be able to do arithmetic and algebra to solve problems, and finally study the culinary arts to recover from being abandoned to live as a critic of psychology. I am very happy that I met these chefs because they have given me the opportunity to be happy. I am now able to understand how I can use science to be a more creative person.

 

Steak And The Still Evolving And More Exciting Vegetable Ragout

Steak And The Still Evolving And More Exciting Vegetable Ragout

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Note: 1) there is a diagram for how to put grill marks on a steak by turning a steak 90° in my blog post Fiddlehead Ferns, Morel Mushrooms, Kiwano, Steak Grilling Diagram

I cooked this steak using a thermometer, some memories from ad hoc at home by Thomas Keller, and a recipe booklet for an infrared grill. This steak was cooked medium-rare on a grill to an internal temperature of 145°F/62.8°C. “Carry over cooking” increased the temperature to approximately 152°F/66.7°C. Since I did not know how long the steak would have to cook, the technique that I used to cook the steak was to cook the first side until there were attractive grill marks on the steak, and then I flipped the steak over to cook the steak until the internal temperature of the steak was 145°F/62.8°C. I cooked the steak for 2 1/2 minutes on one side, and for 3 minutes on the other side.  If someone wants the internal temperature to be 145°F/62.8°C, the steak should be removed at approximately 140°F/60°C. The recipe for the rub was from a recipe for a Grilled Double Rib Eye with a Black Pepper Rub (page 6 of pdf). The rub included salt, black pepper, paprika, thyme, and vegetable oil. Let the steak sit for 10 minutes after removing it from the grill. Many chefs pour butter or butter with herbs over a steak.

Working with so many new ideas and ingredients has given me the opportunity to improve my vegetable ragout recipe. I make this about once a week. It is evolving to be very exciting. The idea for making vegetable ragout is to roast vegetables and tomatoes while creating a flavorful broth in a saucepan. Making ragout should take less than one hour. Put about 3 pounds of tomatoes in a roasting pan. Use any type of tomato. Add vegetables. I use bell peppers, poblano peppers, Anaheim peppers, banana peppers, onions, carrots, celery, mushrooms, or garlic. Adding green or yellow zucchinis or eggplant is also exciting. Put the whole head of garlic on top of the vegetables. Cover the garlic and vegetables with 1/4 cup of olive oil. Roast the vegetables in the oven on the highest rack position at 425°F/220°C. The oven is hottest at the top of the oven.  If the vegetables were frozen, save all of the juices and put them in a saucepan.

While the vegetables are roasting, put 1 quart of juices, broth, or wine, 1/4 cup of honey, and 3/8 ounce (11 grams or about 1/3 cup) of dry herbs, or 3/4 ounce (21 grams) of mixed fresh herbs in the saucepan, with 2 teaspoons of salt (4 teaspoons Diamond kosher salt, 3 teaspoons Morton kosher salt) and 1 teaspoon of black pepper. Herbs including savory can be very exciting. Some “grocery store chains” and Penzeys sell dry herbs in large quantities. Sometimes 1 1/2 ounces (43 grams) of herbs may only cost $1.25. Reduce the broth. After 45 minutes, add everything to the saucepan and blend everything with an immersion blender to make a sauce. Cover with cheese or bread crumbs. Serve with big pasta strips or shapes sautéed in butter.

Download A Version Of Vegetable Ragout That Has Not Been Updated:

Vegetable Ragout