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| Alphabet Soup "B" |
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Welcome to the "B" issue of Alphabet Soup!
Blanching 101 
by Mark R. VogelBlanching is a cooking technique whereby food, usually vegetables or fruits, are briefly immersed in boiling, salted water, and then submerged in an ice water bath, (known as "shocking"), to halt the cooking process. Blanching is utilized to: Softening Food Heat can be transmitted to food via direct contact, e.g., a grill, or indirectly through a medium. In the case of roasting and/or baking, this medium is air. With boiling, it is obviously water. Water is a far more efficient medium for transmitting heat than air. This is because water is denser. A food submerged in water has greater contact with the water molecules than the air molecules in an oven. Place one potato in boiling water, (212 degrees), and another in a 400 degree oven, and the boiled potato will be done in half the time or less. Thus, boiling is a quick and convenient method for tenderizing food. Sometimes the food just needs to be blanched and it's done. For example, if you were making an asparagus salad, 60-90 seconds, (depending on the thickness of the asparagus), is sufficient to produce ample tenderness. On the other hand, blanching can be a prelude to a secondary cooking method such as sautéing. Sticking with our asparagus example, if you wished to sauté thicker asparagus, or white asparagus, which tends to be quite fibrous, you are likely to burn the outside before the center has cooked completely. A brief blanch and the asparagus will sauté quicker and more uniformly. String beans, broccoli, and root vegetables are other common vegetables that may be blanched before their introduction to the frying pan. Preserving Color
Chlorophyll's salvation however, is short lived. Beyond 6-7 minutes in the boiling water and acids or not, the sustained heat will eventuate in the complete breakdown of the plant's structures and substances. Fortunately, most vegetables can be blanched in a fraction of that time. The final step, shocking, ensures the termination of the cooking process. When vegetables are removed from boiling water, the heat retained within them will continue to cook them, a phenomenon known as carry over cooking. The ice water will take care of that fly in the ointment. But, remove the veggies as soon as they're cold since extended soaking will also cause the color to dissipate. There are three other considerations vital to this process. First, the water MUST be at a boil when the vegetables are introduced. If not, the lower temperature will give the releasing acids more time to harass the chlorophyll before being leached into the water and air. You must also use a large amount of water. When you drop room temperature vegetables into boiling water they will lower the temperature of the water and temporarily interrupt the boiling process. The larger the volume of water, the less the drop in temperature, the quicker the water can recover to a boil, and the more you will preserve the vegetable's color. Finally, never cover the blanching veggies or the gases and acids will not be able to escape into the air. Skin Removal A quick bath in boiling water is a very convenient means of removing the skins of some fruits and vegetables. Tomatoes are the best example. Make a small crisscross cut in the bottom of the tomato, drop it in the boiling water for 30 seconds and then into the ice water. The skin will peel right off. Now remove the seeds and you are ready to make tomato sauce or tomato concas?e, (peeled, seeded, and chopped tomatoes), for use in various recipes. Eliminating Bitterness Some vegetables have bitter flavors, the quintessential example being broccoli rabe. Here again, pesky acids are at work. As with the acids hassling the chlorophyll, they can be driven off by the boiling process. Simply blanch the broccoli rabe for one minute in salted water, shock in the ice water, pat dry and sauté. Click here for Printable Version!
"B" RECIPES
"B" Is For BEEF & BROCCOLI 
Our friends at the Campbell's Soup Company were kind enough to share this marvelous recipe with us. Try it tonight for a delicious change of pace!Beef & Broccoli Prep Time: 10 min. Cook time: 20 mm. 1 lb. boneless beef sirloin or top round steak, 3/4" thick 1 tbsp. vegetable oil 1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup 3 tbsp. soy sauce 1 tbsp. vinegar 1 tsp. garlic powder 1/4 tsp. red pepper flakes (optional) 3 cups fresh or thawed* frozen broccoli flowerets 4 cups hot cooked rice Slice beef into very thin strips. In skillet over medium-high heat, heat oil. Add beef and stir-fry until browned and juices evaporate. Add soup, soy, vinegar, garlic and pepper flakes. Heat to a boil. Add broccoli and cook over medium heat until broccoli is tender-crisp, stirring often. Serve over rice. Serves 4. To thaw, microwave on HIGH 3 min. Click here for printable version of this recipe!
"B" Is For BREAD 
Delicious Homemade Breads No one can resist the aroma of fresh baked bread. Slicing into a warm loaf and smothering it in butter is a wonder to the tastebuds. Try these great homemade bread recipes...  Read more...Focaccia Bread The two most infamous Ligurian culinary creations are pesto and focaccia. Pesto is a basil and olive oil sauce most often used on pasta. Basil leaves, pine nuts, and garlic are traditionally ground with a mortar and pestle, (although most cooks use a food processor), and then extra-virgin olive oil, a blend of grated Parmesan and/or Romano cheese and salt are gradually mixed in.... Read more...Herbs and Breads Herbs and bread are such a natural combination, whether savory or sweet. You can take a nice basic wheat or white bread recipe and add a tablespoon of mixed dried or fresh, minced herbs to the dry ingredients. Read more...Quick Breads Quick breads are easy, delicious and perfect for holiday hostess gifts, before dinner treats or after school snacks. Read more...Old Fashioned Doughnut Time The first time I made homemade doughnuts my son ran into the kitchen and exclaimed "It's like a party in the kitchen!". That alone should convince you to try making your own doughnuts at least once. Read more...
"B" In The Kitchen 
Bordeaux Bordeaux, (Bor-DOH), is one of the world's best wines. But Bordeaux's geography, nomenclature, grape varieties, and outdated classification system is confusing enough to drive you to drink. Hmmmm. Maybe that's the plan? Let's see if we can make this wonderful wine more mentally palatable. Read more...Bananas There are hundreds of varieties of bananas grown around the world. This is the only fruit that actually gets better if it is picked while it is unripe. When choosing a ripe banana, choose a plump yellow banana with brown flecks. Read more...Braising I am not a winter person. But I must admit, there's nothing like a hearty winter meal followed by a good brandy or a hot cup of tea in front of the fireplace.... Read more...
Butternut Squash Season There are two kinds of squash: summer and winter. Butternut Squash is a winter squash. It has a hard, thick skin and it is filled with seeds.... Read more...Brussels Sprouts When selecting Brussels Sprouts, look for small sprouts with tight heads. Small sprouts yield a more tender texture, and the tight heads help indicate freshness.... Read more...Blue's Clues Joy of Jell-O Make snack time fun for your kids by making recipes that involve their favorite character's from Nick Jr's Blue's Clues! Read more...
"B" Is For... Bake Blind: To bake an empty pastry case. To keep the base flat and the sides' upright, the pastry is usually lined with paper and filled with dried beans, rice or special lead weights. Balsamic Vinegar: Vinegar from Modena, Italy, which is aged in casks and made from the Trebbiano grape. Barbecue: To roast meat, poultry or fish over coals or on a spit, basting frequently with a highly seasoned sauce; to prepare such food in a sauce on the range or in the oven. Baste: To pour liquid by spoonfuls over a food while it is cooking to keep it from drying out and to add flavor; either liquid from the pan in which the food is cooking or other liquid is used. Batter: A semi-liquid mixture of flour, liquid and other ingredients, to which heat is to be applied. Beat: With a spoon, fork, whisk or wheel (rotary) beater to introduce air throughout any food mixture. Stirring in rapid regular, round-and-round or over, under and over strokes with a spoon or beater. Blanch: To immerse food in boiling water for a brief period of time then drain and rinse it in cold water immediately. Blanching removes bitterness, loosens skins for easy peeling, sets a brilliant color and firms etc. Bouillon: A clear brown stock made either by boiling meat with water and seasonings, or from commercially prepared bouillon cubes. When served as soup it is called bouillon; combination stock (meat and poultry) is consommé; fish stock is called court bouillon. But there is no uniformity of practice in the use of these names Braise: To cook in low moist heat with fat and water or fat and other liquid; usually used for meats. The method is to brown the food quickly in the fat, add the liquid and seasonings if used, cover the pan tightly and keep the heat low until the food is cooked. Broth: Thin soup; or liquid in which meat, poultry, fish or vegetables have been cooked.
 "B" Kitchen Tip Baking Powder Substitute An easy substitute for 2 tablespoons of baking powder is 1 teaspoon of cream of tartar mixed with 1/2 teaspoon baking soda. The measurements don't add up equally, but it works great! |
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