Cooking, Drinking&Dining DDC DAILY CHRONICLE Saturday, September 17, 2022
Cooking meals at home enables individuals to customize ingredients ac cording to their dietary preferences. But some home cooks wonder if they can replicate the type of fine dining they enjoy at their favorite restaurants in a home kitchen without having the skills of a professional. The answer is “yes,” especially for people willing to follow some simple suggestions.
Ask questions
Use quality ingredients
(Metro Creative Connection) - Few pleasures are as enjoyable as a deli cious meal at a restaurant. However, in recent years, pandemic-related safety measures and widespread inflation have led many people to cook at home with greater frequency.
Start with a favorite restaurant meal
“Mise en place” is a French phrase meaning “putting in place” or “gather ing.” This refers to sorting, chopping and measuring out all ingredients for a recipe in advance. By organizing what is needed, you can use ingredients in a timely manner and everything will be accessible. This can limit distractions during cooking and reduce risk of overcooking. Mise en place also ensures all ingredients are used.
Be sure to use quality ingredients when preparing meals. For some this means spending extra on organic foods or choosing a better grade of meat, such as choice beef over select. Using fresh produce and herbs also may produce more flavor than packaged or dried varieties.
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Mastering one favorite dish from a restaurant can be the starting point for developing a passion for replicating even more recipes. Figure out where you love to eat and then zero in on that one dish that has you salivating even before you’ve sat down at the table. Pay attention to the types of ingredi ents that went into the meal so you can search for a recipe that comes close.
If you plan to be cooking more fine meals at home, it may be worth it to invest in some new cooking gear. Trying to hammer in a nail with a screw driver doesn’t work well in construction, and a stir-fry may not come out the same without a wok. Learn about the basic equipment to have in a kitchen, or seek the advice of a retailer like Bed, Bath & Beyond, Le Creuset or Wil liams Sonoma.
Mise en place is key
A recipe doesn’t have to be complicated to qualify as fine dining. Some of the most delicious meals are those that use minimal ingredients but are cooked to perfection. Mastering a meal like a simple pasta dish could give you the confidence to try something more complex the next time.
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Complicated is not necessarily better
Friends, family members and even culinary professionals may be willing to share their tips for success. The worst thing that can happen by asking for advice is the person says, “no.” The best that can happen is learning tech niques that enable you to whip up more restaurant-worthy meals.
Upgrade your equipment
In addition to creating lasting, fun memories, cooking together as a family may make children less likely to complain about foods since they have lent a hand in their creation. Furthermore, cooking together fosters a special feeling of unity and may establish a no-pressure, safe space for conversation.Withsomany benefits, families may be wondering how they can foster and improve time spent together in the kitchen. Here are some ways to do so.
messes to another part of the house.
(Metro Creative Connection) - Families that want to spend more time together can find a fun way to do just that by working together on some thing they already do each day. Cooking meals together as a family can add some fun to a task that’s already a part of many families’ daily routines.
• Eliminate as many distractions as possible. The kitchen may be the heart of the home, but it can be dangerous to be around knives and other cooking utensils and instruments. Distractions like televisions or phones can draw attention away and potentially lead to injuries from pots boiling over or children getting too close to hot flames.
• Organize age-appropriate tasks. Little hands can only handle so much. A toddler can pour and stir ingredients, while an older child or teen ager may be be ready to chop ingredients or sauté at the stove.
• Expect some mess. Parents and other adults should go into any meal creation process with children expecting things to get a tad messy. It may be possible to minimize messes by setting up workstations covered by plastic tablecloths which can be folded up and shaken into the trash. Encourage children to sit down so they don’t inadvertently spread any
Prepare meals together as a family
• Begin with simple recipes. An initial foray into family cooking should involve a recipe that’s easy to prepare and perhaps doesn’t require too many ingredients. Build on each success after that, growing bolder with each subsequent recipe.
• Plan for things to take a little extra time. Preparation time is likely to take a bit longer when multiple hands are stirring the pot. Families can slow down and employ some patience. Adults should resist the urge to take over when children may not be doing things the right way. If meals need to be on the table at certain times, start an hour or two earlier than you otherwise would to account for some confusion and even a potential restart.
Cooking as a family is very beneficial and can be made even more so with some handy tips.
• Make it a multi-generational experience. For many families, Sunday was the opportunity to gather at grandma’s house after religious worship or to check in and spend time together. Rekindle this tradition by hosting weekly or monthly family meals where everyone gets to take part in bring ing the meal to the table. This is an ideal opportunity for grandparents to pass down family recipes and regale grandchildren with funny stories and memories.
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Children can learn quite a bit from cooking, as preparing recipes can re inforce school lessons. Family cooking nights also pose a great opportunity to create lasting memories. Various sources indicate that children are more likely to remember experiences from their youth rather than the presents they receive. Some of those cherished experiences can be enjoyed in the kitchen alongside mom and dad.
New York strip steak
How to pair wine with different cuts of meat
(Metro Creative Connection) - Wine enthusiasts insist that nothing can make a meal more flavor ful than a good wine. A great pairing of wine and food can make for a memorable meal that people can savor long after the last dish has made its way into the dishwasher.
pensive cuts of meat. The cost of filet mignon can make pairing it with wine even more intimidating.
An especially flavorful cut of steak, the rib-eye is favored by people who like a big cut of meat. Wine Folly notes that a Sonoma or Napa Valley Zinfandel pairs very well with grilled ribeyes. High tannin wines can cut through the fat of ribeyes, but Wine Folly also notes that wines such as an Amarone della Valpolicella or Valpolicella Supe riore Ripasso that have a strong fruit flavor can pair well because they contrast the natural flavor of the ribeye.
Sirloin
The right wine can make cuts of meat like filet mignon, ribeye and sirloin taste even better.
Sirloin is a leaner cut of meat that can still taste great when grilled. Wine Folly recommends a range of reds and cooks can choose one based on how they’re seasoning the meat or which sauce they’re using. For example, a French Syrah pairs well with butter sauces. Wine Folly also notes that Spanish Tempranillo or Montepulciano d’Abruzzo pair well with sirloin.
Filet mignon is among the most popular and ex
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New York strip steak, sometimes referred to as shell steak or Kansas City strip, should come out tender when cooked correctly. The meat experts at Massachusetts-based Butcher Boy Market note that a Cabernet Sauvignon-New York strip pair ing is a classic combination. Though red wines are often the recommended pairing with meat, Butcher Boy Market notes that white wine, and champagne in particular, pairs well with New York strip steak. Wine Folly also notes that reds like Blaufränkish, an Austrian red, and a blend of Gr enache Syrah Mourvèdre (GSM) also pair very well with New York strips.
Wine Folly recommends pairing filet mignon with a Merlot or Merlot-based red blend, a Touriga Nacional or a Mencía. Each of these wines capably complements the subtle flavor of filet mignon and bring out its natural flavor.
It’s easy for novice wine drinkers to become intimidated when tasked with pairing wines. That’s especially the case when pairing wine with meat. No two cuts of meat are the same, which means a wine that pairs well with one cut may not pair as well with another.
Filet mignon
The wine experts at Wine Folly (winefolly.com) note that leaner cuts of meat tend to pair well with lighter wines. For fans of richer, fattier cuts of meat, high tannin wines can cut through the fat and make for a flavorful pairing. If that isn’t spe cific enough to make pairing wine and meat less confusing, individuals can consider these pairing suggestions for popular cuts of meat.
Rib-eye
Kitchen essentials for people just starting out
• Mixing bowls: Mixing bowls are an unsung hero of the kitchen. Mixing bowls can help home cooks perform a variety of tasks, such as whisking eggs on weekend mornings or creating homemade meatballs for Sunday dinners. If kitchen cabinet space is limited, look for nested mixing bowls that can be stored within each other.
• Cutlery: A quality set of knives is a cook’s best friend. Though high-end cutlery sets can cost several hundred dollars or more, young people can find a quality set of knives for less than $200. Such a set will make it easy to cut steaks, chops and other entrées at the dinner table, while the accompanying chef’s knife, paring knife and serrated knife can make it easy to slice and dice vegetables, garlic cloves and freshly baked bread.
(Metro Creative Connection) - The day a young person moves into his or her first apartment or home is a momentous occasion. Few things evoke a sense of accomplishment and independence as much as having your own place.
• Pots and pans: It goes without saying that pots and pans are vital for anyone looking to cook their own meals at home. Modern young people are health-conscious and aware of the challenges facing the planet, and overcoming those obstacles can start in the kitchen. For example, various manufactur ers produce pots and pans and other cookware that is not made with polytetrafluoroethylene, or PTFE, a fluoropolymer that researchers have found can contribute to myriad health problems. Manufacturers also produce products that do not contain perfluorooctanoic acid, or PFOA, which has been studied for its potentially harmful effects on the environment and human health. Young people just starting out can look for pots and pans that do not contain PTFE or PFOA as they look for kitchen staples to cook with.
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• Sheet pans: Even if young people have no intention of baking a batch of cookies anytime soon, the versatility of sheet pans is hard to dismiss. Though they are useful when making cookies, sheet pans also can be used to cook favorites like french fries and roasted vegetables.
• Cutting board: Cutting boards are another versatile item that are at home in any kitchen. Use a cutting board to chop vegetables or slice limes when making homemade cocktails. Young people who don’t do much slicing or dicing may think they can skip getting a cutting board of their own, but that’s a risky approach. Cutting on plates can damage countertops, and that’s a potentially costly problem for renters who want to get their security deposits back in full upon moving out of their
Upon moving into a first home or apartment, young people soon realize just how many items they need to make a home feel like home. It goes without saying that furnishings like a bed and couch are a necessity, but young people also will need some kitchen essentials so they can prepare some simple meals on their own. As young people expand their culinary horizons, they may want to look for more special ized cooking utensils and gadgets. Until then, these items are some of the basic building blocks of any kitchen.
Tongs,apartments.colanders, measuring cups and spoons, and, of course, silverware are some additional must-have items for people just starting to build their kitchens.
To remove the skin from a fish fillet, place the fillet skin-side down on a cutting board, long side fac ing you. Have the tail end closest to your knife-holding hand. Slip a
2 bacon strips
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1/2 cup canned diced tomatoes, with juice 2 cups good-quality low-sodium chicken or vegetable broth
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How to skin a fish fillet
1/8 teaspoon cayenne pepper
2 teaspoons ground coriander
Makes 4 servings
Variation: In a Slow Cooker
1 teaspoon coarse sea salt 1/2 teaspoon freshly ground black pepper
Add the onion to the fat in the pan and sauté over medium-high heat until translucent, about 2 minutes. Add the garlic and the remaining spice blend
In a large cast-iron skillet, cook the bacon over medium heat until crisp and the bottom of the pan is coated with the rendered fat, 5 to 8 minutes. Transfer the bacon to paper towels to drain, then cut into small pieces.
Slow-baking and slow cooking could prove the best of both worlds for cooks who want to serve fish but avoid overcooking it. This recipe for “Salmon with Spiced Red Lentils and Bacon” from Andrew Schloss’’ “Cook ing Slow: Recipes for Slowing Down and Cooking More” (Chronicle Books) includes directions for both slow-baking and slow cooking. Hosts are encouraged to choose whichever option works best for them and enjoy the delicious, flavorful finished product with family and friends.
Shoppers who want to skin their own fillets can follow this advice, courtesy of cookbook author An drew Schloss.
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 tablespoons chopped fresh cilantro
1 1/2 pounds farm-raised salmon fillet, in 1 large piece about 11⁄2 inches thick, skin removed
Garnish with the chopped cilantro and slip onto a large platter or serve directly from the pan.
1/4 teaspoon ground cinnamon
For the Spice Rub:
Salmon with Spiced Red Lentils and Bacon
Put the skillet over high heat. When the fat is hot, gently put the salmon in the pan, pinker-side down. (One side of a salmon fillet will be bright pink and the other side will have a strip of dark flesh running down the center. The bright pink side is the one you want to brown.) Sear until nicely browned on the bottom, about 3 minutes. Using two large spatulas, carefully transfer the salmon to a sheet of heavy-duty aluminum foil, browned-side up.
1/2 teaspoon sweet paprika
Using the foil as a kind of large spatula, carefully slide the salmon onto the lentils. Cover the skillet with a lid or a clean sheet of heavy foil and bake until the thickest part of the fish flakes to gentle pressure and the lentils are tender, about 1 hour.
Anyone who’s ever bought fish at their local grocery store knows that skinning a fish is a talent and not a skill everyone has mastered. Some grocery store seafood counter work ers can skin a fish with the best of them, while others may mangle the fillet or leave much of the skin on.
To make the spice rub: In bowl, mix together all the ingredients. Rub 2 teaspoons of the mixture into the flesh of the salmon fillet; set aside for 30 minutes. Preheat the oven to 200 F.
Follow the directions in the recipe. Use a sheet of heavy-duty aluminum foil 2 feet long for resting the browned salmon. Scrape the lentil mixture into a 5- to 6-quart, oval-shaped slow cooker. Using the foil as a plate, set the salmon, still on the foil, on top of the lentils. Drape the long ends of the foil up the sides and over the edges of the slow-cooker crock, like handles. Cover and cook on low for 2 hours. Lift the salmon on its foil sling. Mound the lentils on a serving platter and carefully slide the salmon from the foil onto the bed of lentils. Garnish with the chopped cilantro and serve.
(Metro Creative Connection) - Fish typically does not require a lengthy cooking time, which makes it both tricky and ideal to serve when hosting friends and family at home. The short cooking time of fish makes it great for hosts who want to spend more time with their guests and less time cooking. However, that same short cooking time means it’s easy to overcook fish. And no one wants to serve or eat dry, overcooked fish.
and stir until aromatic, about 20 seconds. Stir in the lentils, tomatoes with their juice, and broth and simmer for 10 minutes.
thin-bladed boning knife between the skin of the flesh and the tail end of the fillet. Holding your knife blade parallel to the board and angled slightly toward the skin, run the blade between skin and the fish flesh, sawing gently to strip the skin from the flesh. Try to leave as little flesh on the skin as possible.
1 medium yellow onion, finely chopped 2 garlic cloves, minced 1 cup red lentils
Slow-cooked salmon makes a perfect entrée
• Wash hands before and after handling ingredients.•Keeppets and children out of the kitchen or away from any in-use appliances, including outdoor grills.
• Prepare raw meats, poultry and seafood away from fresh produce to avoid crosscontamination. Utilize separate cutting boards and knives, and use warm, soapy water to wash away bacteria from surfaces.
• Keep a watch on foods, as walking away from something cooking on the stove or go ing outside while the oven is on is risky. Do not leave cooking food unattended for an ex tended period of time. It only takes a minute for something to catch on fire.
With so many potential threats lurking, cooks must be especially vigilant when pre paring meals at home. These strategies can make cooking in the kitchen more safe.
According to the National Electronic Injury Surveillance System, a database of emergency room visits and the injuries that preceded them, finger lacerations and finger avulsions from knives, upper torso burns and lacerations from drinking glasses and bottles/jars are the most common injuries. Hand burns from cookware and ovens also cause a high number of Cutsinjuries.and burns may cause instantly rec ognizable injuries, but bacteria can be even more harmful, even if it’s not as noticeable. According to the food and beverage news
• Invest in a food thermometer to ensure that food is properly cooked to the right tem perature to reduce risk of foodborne illnesses.
(Metro Creative Connection) - Making meals together in the kitchen can be an enjoyable activity for couples and families. Preparing food at home enables anyone to customize ingredients to fit with their specific diets and tastes.Thekitchen may be one of the most popu lar rooms in the home to gather, but it also can be among the most dangerous. Even modest meals can put individuals at risk.
A recipe for safer home cooking
Kitchens are popular gathering spaces, and various measures can make home cooking more safe.
• Sharpen knives, as sharp knives cut more easily, thus reducing risk for injuries.
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• Keep flammable items away from open flames. Wear short or close-fitting sleeves when cooking, as loose clothing can catch fire. Make sure curtains, pot holders and towels are away from hot surfaces.
• Always defrost foods in the microwave or overnight in the refrigerator to reduce the chances that pathogens may develop.
• Clean cooking surfaces to prevent the buildup of grease, which can catch fire.
• Turn pan and pot handles inward on stoves or counters to prevent food spills.
site FoodBeast, the average cutting board is home to 200 percent more fecal bacteria than the average toilet seat!
• Remember that hot items remain hot for some time. Use oven mitts or pot holders when handling hot cookware.
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