making of great kebabs | saving the salmon | how to fry that chicken
SALT Modern Cooking
Cooking to a Lower Temperature
new regulation of the temperature of pork
SALT Modern Cooking
PORK cooking to a lower temperature 2 pork loin recipe 6 BEEF
making of great kebabs 12 kebab recipe 16
CHICKEN how to fry that chicken 18 fried chicken recipe 22 SEAFOOD
saving the salmon 28 grilled salmon 32
SALT MAGAZINE letter from the editor
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want everyone to learn more about the finer things in cooking. learning the simple things will help you impress others any day of the week. After growing up in the restaurant business with my father owning his own restaurant from before I was born and his parents owning restaurants before him. I have grown to learn many ways that help me to cook and create great food for everyone.
PORK
cooking to a lower temperature
PORK cooking at lower temperature
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ew cooking guidelines from the nation’s food-safety agency confirm Pork Checkoff research that shows pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a threeminute rest time. The guidelines were announced today by the U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS). The new recommended temperature is a significant 15 degrees less than what was previously recommended and typically will yield a finished product that is pinker in color than most home cooks are accustomed to.
Ground pork, like all ground meat, should be cooked to 160 degrees Fahrenheit. Regardless of cut or cooking method, both the USDA and National Pork Board recommend using a digital cooking thermometer to ensure an accurate final temperature. The new recommendation evolved from a 2007 Pork Checkoff-funded research project conducted by Ohio State University to measure consumer eating preferences. As part of that project the university researchers tested how various end-cooking temperatures affected eating preferences. But the researchers needed to know if
“Our consumer research has consistently shown that Americans have a tendency to overcook common cuts of pork, resulting in a less-than-optimal eating experience,” said Dianne Bettin, a pork producer from Truman, Minn., and chair of the Checkoff’s Domestic Marketing Committee The revised recommendation applies to pork whole-muscle cuts, such as loin, chops and roasts. 3
temperatures below 160 degrees would be safe if that turned out to be consumers’ preference.
The USDA guidelines for pork now mirror doneness advice for other meats.
That question resulted in a Checkoff-funded research project with Exponent Inc., an engineering and scientific consulting firm, to conduct a risk assessment to evaluate any food-safety implications of cooking temperatures within a range of 145-160 degrees.
The new recommendation reflects advances in both food safety and nutritional content of pork in recent years. On average, most common cuts of pork are 16 percent leaner than 20 years ago, and saturated fat has dropped 27%. In fact, pork tenderloin is now as lean as the leanest type of chicken – a skinless chicken breast. In addition to the new recommendation to cook pork to 145 degrees Fahrenheit, followed by a three-minute rest time, the USDA food preparation guidelines advise the following:
Pork cooked to this temperature will be juicy and tender. The risk assessment found that cooking pork to an internal temperature of 145 degrees was equivalent to cooking pork to 160 degrees. Checkoff-funded research conducted by Texas A&M supports the fact that meat temperature continues to rise after being removed from the heat and the reality that “resting time” between cooking and eating is at least that long. Therefore, FSIS agreed that the cooking temperature for pork could be lowered.
Clean: Wash hands and surfaces often Separtate: Don’t cross-contaminate Cook: To proper temperatures Chill: Refrigerate promptly
PORK cooking at lower temperature
The USDA has accepted what chefs and food scientists have known for years and lowered the minimum cooking temperature for pork. Do you trust pink pork?
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PORK LOIN 3-4 pound pork tenderloin ½ cup BBQ Sauce ¼ cup grape jelly 2 tablespoons Sriracha Sauce 2 tablespoons Worcestershire Sauce 1 clove garlic, minced 1 teaspoon ground black pepper
PORK bbq pork loin recipe
PORK LOIN bbq pork loin
1 Place pork tenderloin into a large zip top bag. Whisk together BBQ sauce, grape jelly, Sriracha 2 sauce, Worcestershire sauce, garlic and pepper. Pour half of BBQ sauce mixture over pork tenderloin. Remove excess air from zip top bag and seal. Place pork tenderloins in refrigerator for an hour to overnight to marinate. Cover remaining marinade/ sauce with plastic wrap and store in the refrigerator for later use. Bake or grill pork tenderloins until they reach an 3 internal temperature of 160 degrees F. Remove from oven or grill and wrap with aluminum foil for five to ten minutes to rest. When ready to serve, brush with additional BBQ 4 sauce. Serve with additional sauce on the side.
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WHISK the health benefits
Memory Boost: Whisky contains antioxidants 1 that help improve the health of the brain. Additionally, alcohol boosts blood circulation, both of which contribute to good memory. Also, the Ethanol in whisky helps your neurons function properly, which further aids recall.
Stress Relief: In moderation, whisky 2 can reduce stress and calm the nerves. The combination of slowing down brain activity and increasing circulation (which helps provide the body with oxygenated blood), are essential for achieving tranquility. Fight Weight Gain: Compared to its 3 counterparts, whisky is a low-calorie alcohol, free of fat and cholesterol. If you’re on a diet but still want a drink – it’s your best choice.
WHISKEY health benefits
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WHISK
the health benefits 4
Reduce the Risk of a Stroke: Whisky prevents cholesterol from accumulating in the cardiovascular system and can help remove excess cholesterol from the body. It also relaxes the walls of the arteries, reducing the risk of obstruction. All of these factors help reduce the risk of stroke considerably.
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Reduce the Risk of Cancer: Whisky contains an antioxidant called ‘ellagic acid’, an acid that stops DNA from coming in contact with cancer-causing compounds, such as nitrosamines and polycyclic aromatic hydrocarbons. It is also beneficial in protecting the body from damage caused during chemotherapy.
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Helps with Digestion: For centuries, whisky was considered a digestive aid, to be consumed after a heavy meal. Whisky’s composition and high alcohol percentage also make it an effective appetite suppressant.
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Live Longer: The antioxidants in whisky help fight free radicals – the number one cause of aging, as well as prevent various diseases. This double-whammy helps your body live a longer, healthier life.
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Diabetic-Friendly: Containing zero carbs, whisky won’t affect blood sugar levels, making it the number one choice for diabetics. However, it should be in moderation and never on an empty stomach. Consult your doctor before drinking.
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Improve Your Heart’s Health: Drinking whisky actually helps your heart stay healthy, similarly to red wine. It reduces the risk of blood clots, thus it can prevent strokes and heart attacks. The antioxidants in the whisky also inhibits the oxidation of low density lipoprotein - a main factor in heart disease.
WHISKY health benefits
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Improve Your Brain: A 2003 study found that, thanks to the antioxidant qualities of the ellagic acid, moderate consumption of whisky reduces the risk of Alzheimer’s and dementia, and also improves cognitive functions. Basically, one drink a day will keep the brain doctor away.
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Prevent Cold and Flu: Whisky is known for its positive effects in battling allergies and colds. It’s an effective cough syrup for people suffering from an itchy throat, and the alcohol helps kill bacteria in the throat. The best results are achieved by adding a little bit of whisky to a cup of hot water and lemon.
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BEEF
making of great kebabs
BEEF making of great kebabs
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n theory, meat on a stick is an awesome idea—fast to cook, easy to eat, and totally open to great flavor possibilities. But far too many kebabs fall flat, coming out dry, tasteless, and nowhere near their full potential.
After many years of grilling and lots of trial and error, though, I’ve found ways to make consistently delicious kebabs. Follow these methods and there’s no risk of making your guests suffer through subpar kebabs at your next backyard barbecue.
value has brought me to sirloin. In particular, the sirloin tip which is cut from the bottom of sirloin and can handle being grilled over direct heat. The difference between a great kebab and an okay one often comes down to the marinade. Since there are so many meats that are good to use for kebabs, I look to the marinade to define the flavor and add some creativity. Contrary to popular belief, marinades don’t really penetrate the meat, so there’s often no need to marinate overnight
Beef is actually one of the trickiest meats to get right for kebabs. You want something tender, so tenderloin would make sense, but that cut can be expensive, comparatively flavorless, and, because it’s so lean, prone to overcooking and drying out (which is particularly easy to do with kebabs, given the small pieces of meat and the high heat at which they’re cooked). On the other end of the cost spectrum, inexpensive chuck will deliver on flavor, but can be too tough and chewy to make a great kebab. Trying to find a balance between flavor, tenderness, and 13
A VEGGIE FOR YOUR KEBAB? Like choosing a less-than-ideal meat, the wrong veggies can ruin a kebab. I have three goals when selecting vegetables for kebabs: They should compliment the flavors of the meat and marinade, take about the same amount of time to cook as the meat, and be able to stay on the skewer.
BEEF kebab recipe
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BEEF KEBABS 1 1⁄2 – 2 lbs beef sirloin steaks 3 garlic cloves, minced 2 teaspoons smoked paprika (or 1 teaspoon Hungarian hot paprika) 1 ⁄2 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon kosher salt 1 ⁄2 teaspoon fresh ground black pepper 1 ⁄3 cup red wine vinegar 1 ⁄2 cup olive oil
BEEF kabab recipe
BEEF KEBABS grilled herbed recipe
Cut the beef into 1 / cubes and place into a mixing 1 bowl or large plastic sealable bag. 1
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Place the garlic, spices, and wine vinegar into a 2 food processor. Blend and while still blending, drizzle in olive oil, mix well. Pour marinade mixture over beef and mix well, 3 marinate in fridge for 2 – 4 hours. Preheat the grill to medium-high heat. Thread 4 the meat onto the skewers leaving about / inch in 1
2
between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and 5 allow to rest for 2 to 3 minutes prior to serving.
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CHICKEN how to fry that chicken
CHICKEN how to fry that chicken
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h, fried chicken. The culinary embodiment of the American South. Who doesn’t love fried chicken? Crazy people, that’s who. OK, and vegetarians. But that’s it. Crazy people and vegetarians.
And maybe people who try to avoid fried food. Crazy people, vegetarians and people who are slavishly watching what they eat. Let’s be clear up front: This may just be the best fried chicken you’ve ever tasted. Or not. Fried chicken is like a lot of dishes — spaghetti, beef stew, mashed potatoes — in that everybody has their own method, their own secret ingredient, their own preferences. I’ll guarantee you this, though: If you start here and practice and practice some more, repeating and fine-tuning, before long you’ll have something you’d be proud to serve to the Queen of the South.
to overnight, before flouring and frying. Others brine the chicken for an hour or two. Some even combine those ideas, seasoning the buttermilk before adding the chicken. Brining in itself is a wonderful treatment, and if you’re a regular Prep Schootrix, you’ll know why: The meat gets juicier from the water it soaks up while osmosis draws the salt from the brine into the meat, seasoning it inside and out. Buttermilk bath accomplishes two things: First, the lactic acid helps tenderize the meat, though chickens will be tender pretty
Let’s look at the process, then, the method. Lots of people start by soaking the chicken pieces in buttermilk for anywhere from a few minutes 19
much no matter what because they generally are slaughtered young, at around 13 weeks. The other thing buttermilk contributes is its consistency. Its thickness gives the flour a nice bed to cling to, yielding a more substantial crust. About that crust: A luscious, golden brown crust contributes both texture and flavor to your fried chicken. At the same time, it helps keep the bird beneath moist and tender. Here’s how: The flour/buttermilk coating is in direct contact with the very, very hot fat. Those high temperatures cause the crust to brown because of a chemical process known as the Maillard reaction. While the crust is browning at whatever high temperature the fat is reaching, the moisture inside the meat is vaporizing, which occurs at 212 degrees, steaming the meat, keeping it nice and juicy. One more thing about the coating: Remember, there are a gajillion ways to do this. Some people season the bird, then dust it in flour. I prefer to add
the seasonings to the flour, then put it all in a paper bag, add the chicken, close the top and shake. This encourages a more even distribution of salt and spices within the flour. It also keeps the mess inside the bag, making for easier cleanup.
CHICKEN how to fry that chicken
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FRIED CHICKEN 6 large eggs Kosher salt 3 cups all-purpose flour 1 /2 cup cornstarch 1 1/2 tablespoons garlic powder 1 teaspoon paprika 1 teaspoon crushed red pepper Freshly ground black pepper One 3 1/2 pound chicken, cut into 8 pieces Vegetable oil, for frying
CHICKEN fried chicken recipe
FRIED CHICKEN southern fried chicken
In a large bowl, beat the eggs with a pinch of salt. 1 In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt and 1 teaspoon of black pepper. Pat the chicken pieces dry. Line a baking sheet 2 with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet. In a large cast-iron skillet, heat / inch of oil to 3 360째. Set a rack over another baking sheet. Fry half of 3
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the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165째, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken. Serve right away.
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TEQUIL ††the health benefits Lowers Cholesterol:
It has been proven the tequila can dissolve fats; reducing cholesterol.
Optimizes cardiac functions
tequila can dissolve fats; reducing cholesterol.
Aids Digestion:
Drink a glass before, during or after your meal in order to aid digestion.
Relaxant:
A small glass before heading to bed can help relax you after a busy stressful day, helping you to sleep better
TEQUILA health benefits
LA
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TEQUIL
the health benefits Don’t let this be an excuse to play those drinking games every night. Like with most things in life, whether it be chocolate, wine or tequila it must be in moderation for it to be beneficial. Drinking too much can lead to all sorts of health problems such as sclerosis of the liver. Find out ways to help an alcoholic. By the way everyone should learn how to cleanse your liver. Mexican food is also very yummy so it’s worthwhile checking out some healthy Mexican food. Yes that’s right, there is Mexican food that’s healthy too. What a surprise that would be for your friends. You can invite them over for a healthy meal and then serve them up Mexican food with tequila for drinks. What fun!
health benefits of drinking moderate amounts:
Doctors around the world recommend alcohol in varying amounts, from as little as one glass per day in America to three in the Netherlands. If you drink somewhere in between those amounts then you’ll enjoy the following benefits
TEQUILA health benefits
LA
a shot a day keeps the doctor away
54% less chance of
developing dementia
35% less chance of
developing diabetes
25% less chance of
dying in any given year
0.5% less chance of having a stroke
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SEAFOOD saving the salmon
SEAFOOD saving the salmon
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reventing the long-imperiled Atlantic salmon from disappearing from American waters will require the U.S. to put pressure on Inuit fishermen in Greenland to stop harvesting a fish that has fed them for hundreds of years, federal officials say. The salmon were once found from Long Island Sound to Canada, but their population has cratered in the face of river damming, warming ocean waters, competition for food with non-native fish and, officials say, continued Greenlandic fishing. Now, federal officials have outlined an ambitious plan to try to save the Atlantic salmon that they say will require removing dams, creating fish passages and fostering cooperation from Inuit fishermen some 2,000 miles away from Maine, where most of America’s last wild Atlantic salmon spawn.
they are, this is something they’ve always done. We are trying to work with them to realize the fish they are fishing for originate in Canada, in U.S. waters, in Europe, and these populations are in decline.” The National Oceanic and Atmospheric Administration has said the final remnants of the wild Atlantic salmon population in U.S. waters live in a handful of rivers and streams in central and eastern Maine. A 2014 count found less than 300 salmon in the Penobscot River, which has the largest wild Atlantic salmon population in the country. Federal authorities listed the Gulf of Maine’s Atlantic salmon population as endangered in 2000. They were once found
“We’ve tried everything possible to negotiate with Greenland to find alternatives to find out how they can lessen impacts on U.S. fish,” said Dan Kircheis, a fisheries biologist with the National Marine Fisheries Service. “This is part of their culture, this is part of who 29
in almost every river north of the Hudson, but since the 18th century they have declined to just 11 rivers, NOAA has said. The Atlantic salmon and the Pacific Chinook salmon are the largest salmon species.
targeted efforts” to stabilize their populations and stave off extinction.
Atlantic are the most commonly farmed species of salmon, and demand has grown exponentially since the 1990s. Farms produced more than 2 million tons of the salmon, prized for its high protein content and omega-3 fatty acids, for the first time in 2012.
NOAA’s report states that a critical negotiating point will be the annual meeting of the North Atlantic Salmon Conservation Organization, scheduled for June in Germany. National leaders and non-governmental organizations will attend the meeting.
The wild fish leave Maine rivers in the spring, and most eventually end up off Greenland, an autonomous country that is part of the Danish Realm, along with Denmark and the Faroe Islands. NOAA issued a report in February that identified the salmon as one of a handful of species listed under the Endangered Species Act that need “immediate,
NOAA’s plan states that the U.S. and other nations need to negotiate with Greenland’s government to establish measures to minimize the country’s impact on salmon of U.S. origin. It also states that more Maine dams need to be removed so salmon can spawn in
rivers, and that watershed areas need to be restored so young salmon can thrive.
SEAFOOD saving the salmon
Greenland decided on a 45-ton quota for 2015, 2016 and 2017 during an international summit last year — a reduction in catch from the previous 57 tons, but nowhere near as dramatic a rollback as U.S. officials wanted. Some U.S. conservationists have said the only sustainable salmon quota for Greenland is zero.
That doesn’t sit well in Greenland, where officials said they are happy to continue working with the U.S., but they disagree that a halt to Inuit fishing would save the fish. Katrine Kærgaard, a spokeswoman for the country’s ministry of fisheries, said Greenland has “continuously reduced” its salmon fishery over the past two decades, and the fish population’s status has not improved.
local use, and the salmon can’t be exported. Taking salmon fishing away would devastate the Inuit population, which makes up 90 percent of Greenland, Kærgaard said. “Surviving off the resources that nature can offer has been the way that the tough Inuit of Greenland has survived for thousands of years, and it is still the way that a large part of the people survive today — and here the salmon plays a vital part of the history and culture,” Kærgaard said.
Greenland’s salmon fishery is conducted close to shore and is mostly based out of small dinghies with nets, Kærgaard said. The fishing is solely for 31
WHOLE SALMON
2 lbs whole salmon, Alaskan (can be fresh, thawed or frozen) 4 sheets aluminum foil (6 inches larger than length of salmon) 1 large onion, sliced (can use 2 leeks separated into leaves) 1 lemon (can use lime too!) 1 tablespoon Italian seasoning (can use any favorite, Mexican, Cajun, etc.) 1 1â „2 cups coarsely chopped fresh herbs (basil, cilantro, oregano, dill, etc.)
SEAFOOD cooking whole salmon
WHOLE SALMON grilled herbed recipe
Rinse any ice glaze from frozen salmon under cold 1 water and pat dry. Lay out 2 sheets of aluminum foil, double thickness, 2 on a large tray. Coat top layer with nonstick cooking spray. Lay half of onions lengthwise across foil. Place salmon over onions. Squeeze lemon on both sides of fish. Sprinkle dry 3 seasoning onto salmon. Place fresh herbs over, under and into belly cavity (if fish is not frozen). Lay out remaining two sheets of foil, double 4 thickness and coat top layer with nonstick spray and place coated side face down onto herbs and salmon. Roll up, crimp, and seal all sides to form packet. 5 Cook frozen salmon over medium-hot grill (450°), 5 – 6 inches from heat for 50–60 minutes, turning packet every 15 minutes. Cook until fish is opaque throughout. 6 Cook fresh or thawed salmon over medium grill (400°) 5–6 inches from heat for 45–55 minutes, turning packet over every 15 minutes. Cook until opaque throughout.
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Modern Cooking