Food Safety & Food Performance

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Food Safety & Food Performance
By: Karen A. Spencer- Food Information Consultant

With the summer vacation season in full swing and the 4th of July just around the corner, to ensure there are no interruptions in your enjoyment take a look at the FDA article entitled Eating Outdoors, Handling Food Safely for information on how to pack and transport your food, tips on prepping the picnic site, grilling techniques and more. Additionally, there are numerous articles on this site on food handling and storage that are worth reading as well.

Food Performance
We have all had our food flops, no need to dwell on it, but to reduce the flops we need to develop consistency in our recipe development. I’ve found a couple of videos that you may find useful on kitchen techniques by Peter Hertzmann. Peter covers whisk, knife and measuring techniques.

Enjoy!

Quick Meal Tips

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Quick Meal Tips
When Time Is Not On Your Side
By: Karen A. Spencer- Food Information Consultant
June 2009

Meticulous time planners probably would admit that on rare occasions, they have to come up with a quick meal or snack in order to stay on schedule. Most of us have fast-paced lifestyles, we rush out to work, hurry to pick up the children from school or work late in the evenings to meet a project deadline. Whether we take time management seriously or not, we do tend to accomplish more when we have taken the time to plan our day.

Previous research has shown that we want our meals on the table in 20 minutes or less. Our supermarket shelves are lined with products such as ready meals, frozen meals, side dish mixes. The meat counters contain products that are already seasoned and marinated. As much as technology and creativity played its part in these successes, so did time management.

Now we are at a different stage. With the current economic situation, consumers are eating out less and are opting to prepare more of their meals at home. Our fast paced lifestyles have not changed, so how do we balance the budget, yet still prepare meals for our new needs?

Good Planning
There is no way around it, you have to plan if you want to stay within your budget or prepare meals within the time frame available to you. Preparing more meals at home can mean a lot of things to different people. For some it is still using convenience foods, while others may choose to prepare more foods from scratch. Whatever your preference you should consider the following:

Determine your monthly food budget
I like to think in terms of breakfast, lunch, dinner and snacks. Plan your purchases around these 4 categories. Don’t forget to factor in holidays or family gatherings into your budget. If there is an upcoming event that you know about, plan for it months or weeks in advance and you will probably spend less money than if you made the purchases 1-2 days before the event.

Convenience versus homemade
Lifestyle, planning, cooking skill and your creative abilities will dictate how often you use convenience foods versus cooking from scratch. I am not against convenience foods, they save time, and they are extremely tasty and the truth is we will always use convenience foods. I don’t know too many people that still make mayonnaise, ketchup, grow their own beans, or make their own cheese.

Here are a few ideas that you can try whether you choose convenience or home-made.

Keep a good supply of condiments on hand
Condiments are very versatile on their own, they have character and can be blended with other ingredients such as cream cheese, veggies or beans to create your own speciality sandwich spread.

Antipasto: the perfect first course or building block of a meal
Antipasto or hors d’oeuvres are the best meal solutions for all dining situations. If you have olives, smoked fish, marinated vegetables on hand, you can quickly create a first course in minutes or use them as a building block to prepare a meal on the go that can be assembled in minutes. For example an hors d’oeuvre of sardines and olives is a building block of a great salad for lunch.

Sardine, Fennel & Avocado Salad
1 can of sardines in olive oil (drain and reserve the oil)
1 1/2 cup thinly sliced fresh fennel
3- 4 cherry tomatoes halved
½ small avocado cubed
6 -10 green olives
Fresh parsley- to taste
Minced fresh garlic -to taste
Lemon juice- fresh

To a salad bowl add fresh fennel, tomatoes, olives, garlic, sardines and avocado.
Add reserved oil from the sardines to taste. Add parsley. Spritz lemon juice to taste over the top and serve.

Make time in your schedule to prepare dishes with longer cooking/preparation times
You are less likely to consider a dish with long preparation and cooking times if you have not planned for it. By planning in advance you may find it won’t take a big chunk out of your schedule. For example, if chickpeas are a component of one of your dishes prepare them in advance on a day when your schedule is not as full and freeze them in small batches for later use. The same holds true for baking. Prepare your baked goods ahead of time and either freeze the dough or the finished product. These are great ways to reduce your spending on convenience food items.

Note: It is always important to read a recipe through before making it for the first time. Read my article entitled Cooking by the Books, March 25, 2009.

Take Notes
Some of the information I mentioned in my previous article on How to Create a New Recipe, May 31, 2009 applies here. Take notes on what works. You may find that you can cook items that don’t require a lot of attention when you are putting the children to bed or some items are better left for the weekends. Additionally, you can always pick up tips from friends.

Here’s to good planning and good eating!!!

How To Create a New Recipe

How To Create A New Recipe
By: Karen A. Spencer- Food Information Consultant

Having worked in the food industry creating new product concepts for clients, I learned quickly to think out of the box and try various flavor and ingredient combinations. I didn’t always “hit it on the nail” the first time, but after a little tweaking, I did come up with some combinations that wowed both colleagues and clients. Here are a few things to keep in mind when you are trying to create a new recipe.

Brainstorm Before You Start
I believe good ideas are developed over time. I always say, “Ideas lead you to the idea,” so every idea should be recorded and not thrown to the side because you or others think it won’t work. No, the idea has its place and if you continue with the brainstorming process, you will come up with the idea.

Don’t Be Afraid To Try the Oddest Combinations
You will be surprised how some of the oddest combinations work together and can enhance the overall flavour of a dish. For example a little soy sauce in chocolate enhances the chocolate flavour and if you are a garlic lover try adding an extremely small amount of garlic to ice cream; you will be pleasantly surprised how the ice cream will have a fuller flavour.

Take Notes
As you are creating your new recipe, make notes on the flavour, texture and appearance of your dish. Get a new set of taste buds to evaluate your dish for additional feedback.

Precision
The best results are achieved when you have a consistent recipe to follow. Your friends should get similar results if adequate instructions are given for ingredient preparation and the steps are clear.

Cheesecakes: The Familiar and the Unusual

Cheesecakes: The Familiar and the Unusual
By: Karen A. Spencer- Food Information Consultant

Most of us are familiar with cheesecake; it’s sweet and creamy with lots of cream cheese. There is also another side of cheesecake that uses a variety of cheeses (ricotta, goat cheese, blue cheese) and can produce both sweet and savory desserts. Here are a few familiar and unusual cheesecakes for you to try.

New York Style Cheesecake

Black Pepper Cheesecake

Savory Blue Cheesecake

Red Velvet Cheesecake

Polka Dot Cheese Cake

Craig Claiborne’s Cheesecake

Cooking with Fresh Ginger

Cooking with Fresh Ginger
By: Karen A. Spencer- Food Information Consultant

Ginger root or fresh ginger grows in tropical and subtropical areas. Its flavor is pungent and the flesh color ranges from tan to ivory. Fresh ginger is common in Asian, Indian and Chinese cuisine. In American cooking ginger is used primarily in baked goods in the dried or ground forms. Fresh ginger use is quite versatile, it performs well in beverages and savory and sweet dishes.

How to Buy
Fresh ginger can be purchased in two forms, young ginger also called spring ginger and mature ginger. Young ginger has a thin skin which does not require peeling and a mild flavor. Mature ginger has a smooth tough skin, which requires peeling; its flavor is spicy with a pungent aroma. Avoid purchasing mature ginger with wrinkled skin; this is an indication of a product that is drying out.

Storing Fresh Ginger
Fresh ginger can be stored for up to 3 weeks in refrigerator and up to 6 months in the freezer. To store, leave the skin on and wrap tightly. To use frozen ginger, slice off a piece and put the remainder immediately in the freezer, do not allow to thaw.

Suggestive Uses
Add to fruit or vegetable juice- When juicing your favorite juice, add a bit of fresh ginger.
Replace dried ginger with fresh ginger in baked goods; grate or finely chop. Note: dried products are more concentrated than fresh products.
Add fresh ginger to sparkling water; add a slice of lemon or lime.
Fresh ginger and fresh lime juice added to a fruit salad is very refreshing. Combinations to try: blueberry and banana; apple, banana, kiwi, orange; pomegranate.

Recipes Using Ginger Root
Chunky Ginger Ice Cream

New Potatoes with Ginger and Mint

Stir-Fried Chicken

Steamed Whole Fish

Whole Roasted Carrots with Fresh Ginger

Setting the Table

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Setting The Table
By: Karen A. Spencer- Food Information Consultant

I am really big on table settings since touring Buckingham Palace State Banquet exhibit last summer. It was quite formal; the best of their porcelain and silver gilt is used for the place settings. The fish and meat courses are usually served on silver gilt and the dessert courses on porcelain.

I like the idea of using a variety of dinnerware during the meal. Whether your budget is large or small, you can create a formal or informal setting to that meets your needs that speaks to your own personal style. My focus today will be on variety in dinnerware pieces to help you achieve something special.

Using China As A Compliment To Your Service
If there is not room in your budget for a full set of china, why not purchase items that will complement your current dinnerware? For example: Find a china pattern for dessert plates that compliment your existing set of dinnerware. At a later date you add on to the set if you like. Also invest in a nice set of dessert forks and spoons.

The Odd Cup, Saucer, Bowl
Items do break and after some time you may be left with one or two items that have little use. Don’t throw them out; you can create your own serving dish.
1.Invert your cup or tea cup.
2.Put glue or cement around the bottom edge of the cup.
3.Place your bowl or saucer on top of the cup/tea cup.
4.Allow to set until dry.
Note: Please check with your local craft/home repair store for an appropriate glue or cement that is safe around food and can withstand dishwasher temperatures.

A Bowl of Fruit
Take time to arrange a bowl of fruit in a decorative bowl, it does wonders for the table.

I hope to share more suggestions at a later date. Let’s hear your suggestions!!!

Which oil should I use?

Which oil should I use?
By: Karen A. Spencer- Food Information Consultant

Part of living a healthy lifestyle is having a healthy diet. Oils are an essential part of our diet, our bodies requires them to function properly. A friend recently told me she wanted to know which type of oil to use for which purpose. I told her I would look into it and this is what I told her.

Olive Oil
Olive oil is by far my favorite oil. Extra virgin olive oil is cold pressed and is produced from the first pressing. Cold press is an extraction method where the material (olives, soybeans, etc.) is mechanically pressed without any heat treatment. Many factors such as the blend of olives, soil, climate, etc. affect the flavor and color of the olive oil. Olive oil is high in monounsaturated fat, which is believed to help reduce cholesterol. Olive oil or pure olive oil is produced from the second pressing where the olives are now ground to a paste and washed in hot water to release additional oil. Here are some tips on the uses of olive oil according to the American Olive Oil Association.

Extra Virgin Olive Oil
Has a robust fruity flavor. Extra Virgin Olive Oil is an excellent choice for salads and vegetable dishes, basting, sauces, soups and marinades.

Olive Oil
Has a milder flavor with a hint of fruitiness. It has more of an all purpose use and can be used for sautéing, stir frying, etc.

Extra Light Olive Oil
Has the mildest flavor with a slight olive flavor. It works nicely in baked goods and can be used as a substitute for vegetable oil. It is also the best choice for high temperature cooking because it won’t burn. Note: I once had a slice of cake made from extra light olive oil it had a nice light flavor; I couldn’t detect any olive oil flavor at all.

Other Oils & Their Uses

Sunflower Oil
Sunflower oil is an all purpose oil that is high in polyunsaturated fat, which is believed to help reduce cholesterol. Sunflower oil is a light oil with little taste. It is good for frying and can be blended with other oils (olive oil and nut oils).

Safflower Oil
Safflower oil is extracted from the seeds of the safflower. It is an all purpose oil with an oily texture and nutty flavor. It can be substituted for sunflower oil or peanut oil.

Corn Oil
Corn oil has a strong flavor and can be used as a cooking oil.

Peanut Oil
Peanut oil is good for cooking and for salad dressings. Peanut Oil is used often in salad dressings and in Indian, Chinese and South East Asian cooking. Note: In my opinion, potato chips and french fries fried in peanut oil are superior to those fried in other oils; you get a crisper chip and a nicer fry.

Grape Seed Oil
Grape seed oil is made from the discarded grape seeds from wine making. It has a mild delicate flavor and works well in dressings.

Walnut Oil
Walnut oil should be used sparingly; be careful not to overheat. It has a distinct nutty taste and can be used in salad dressings or drizzled over pasta or cooked vegetables.

Sesame Oil
Sesame oil comes in two varieties untoasted which is light in color and comes from untoasted sesame seeds and toasted, which is dark in color and comes from toasted sesame seeds. Use sesame seed oil sparingly it has a very strong flavor, and don’t overheat. Sesame seed oil is often used in Chinese, Indian and Middle Eastern dishes. I found a recipe once for a vegetarian split pea soup with tomatoes. It suggested adding a drop of toasted sesame oil to give the soup a meaty taste. It was excellent!

Almond Oil
Almond oil is excellent in cakes, cookies, candies and other desserts.

Hazelnut Oil
Hazelnut oil should be blended with other oils due to its strength. Use in salad dressing, over vegetables or in cakes, cookies, and pastries.

Storing Oils
Oils should be purchased in small quantities and stored in the refrigerator to keep fresh.

I hope you find this as useful as my friend!!

Dough You Know How To Make Bread?

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Dough You Know How To Make Bread?
By: Karen A. Spencer, Food Information Consultant

I’ve been thinking about bread a lot lately, not the bakery type or the packaged loaf of bread, but home made bread.

I find making bread very therapeutic. I don’t own a bread machine; I knead my dough by hand. I aim for 300 strokes for my whole wheat loaf. I put on some music, clear the counter and start kneading to the beat.

I don’t make bread very often since I tend to make 100% whole wheat bread. It takes quite a bit more time to get a respectable loaf. A bread machine would simplify the process, but I don’t mind having it a bit less often or substituting a good quick bread in to satisfy my cravings. For great whole wheat bread recipes, go to your local library and check out Laurel’s Kitchen Bread book.

If you are feeling a bit nostalgic and have a little bit of time on your hands, you might want to take a look at some of these bread recipes:

The Historic Cookbook Project - A partnership between the Michigan State University Library and MSU Museum. The project consists of a collection of American cookbooks from the 18th through the early 20th century.

Southern Living Magazine - Sweet Beer Bread brought to you by http://myrecipes.com

Yankee Magazine – Apricot Bread

Recipes Online, Where Do I Start?

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Recipes Online, Where Do I Start?
By: Karen A. Spencer- Food Information Consultant

My recent “Google” search for recipes returned 130,000,000 results. To narrow my search, I googled “food magazine” and reduced my results to 70,300,000. We can agree that there is no shortage of recipes available to you. There are great recipe sites out there which I hope to cover at a later date, but today my focus is on online food magazines.

Online food magazines are a great source for recipes as well as information on gadgets and kitchen appliances. Another benefit of online magazines is the recipes are usually tested in their test kitchen before publishing on the web which can give you some assurance that the recipe works.

Take a look at some of these sites; there are recipes that you can view without a subscription. However, to get the most from these sites a membership is required.

Cuisine (http://www.cuisineathome.com/main/oe-recipes.php) has several online recipes available under their online extra section and in their archives (http://www.cuisineathome.com/main/oe-recipes.php#archive) from previous years.

Martha Stewart Every Day Food (http://www.marthastewart.com/everyday). I used to subscribe to Martha’s magazine years ago. I loved her recipes, the magazine was well laid out and offered a wealth of information on food and crafts.

Food & Wine Magazine (http://www.foodandwine.com/) has a searchable recipe database, with ratings.

Saveur ( http://www.saveur.com/) is a food and travel magazine, their online glossary provides information on an ingredient

BBC Good Food (http://www.bbcgoodfood.com/) brings you recipes from the UK. Recipes are tested by the Good Food Kitchen except those listed as member recipes. Many of the recipes have been rated by the members. The site contains cooking videos, step by step guides to tricky recipes and conversion tables.

Southern Living (http://www.southernliving.com/) is one of my favorite magazines; it
brings you the best of Southern food. You’ve got to love it!

Cooks Illustrated (www.cooksillustrated.com) is another one of my favorite cooking magazines. Unfortunately, without a subscription, the best you can gain from this site is some general food information.

Hopefully, these sites are of interest, if not there are quite a few others to choose from.

What's For Dinner?

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What’s For Dinner?
By: Karen A. Spencer- Food Information Consultant

Deciding what to cook for a meal can be challenging at times. Face it; it’s a weekly occurring event that you can only push off for so long before the hunger pangs set in.

Growing up, my meals were pretty methodical; seafood night on Wednesday, bean soup at least once a week, chicken in every form on Sunday. I often said “when I grow up, I am not going to cook the same thing twice.” I soon learned as an adult, that it wasn’t as easy as I thought to come up with 365 new meal options each year.

I can appreciate consistency in meal choices, especially if you work out of the home or have limited time for meal preparations. Knowing that a recipe works and your family enjoys it, takes the ‘guess work’ out of customer satisfaction. I do aim to have an extra special meal at least once a week. What makes it extra special varies; sometimes it’s a new dish or a variation of a dish, other times it’s the extra thought I put into setting the table.

I have a few tips for you to try, that aren’t likely to disrupt your schedule too much.
Why not:

Give your meal a make over. Change the look of your good ole faithful works every time meal. If it’s chicken with a blob of mash potatoes, try stacking it, garnish and serving with a sauce. Appearance goes a long way.

Garnishes- To save time, have a couple of garnish items (herbs, vegetables, etc.) already prepped in the fridge that you can grab. Make sure the garnish is visually appealing and compliments the dish’s flavor.

Sparkling Water- Take a sprig of mint and rub along the rim of the glass to release
the essential oil. Fill the glass with cold sparkling water; it’s very refreshing especially on a hot day.

Use menus to find new meal ideas- most restaurants have a fairly detailed description of a dish. Use the menus to get ideas for preparation methods and flavor combinations (I will hopefully write more about this at a later date).

Presentation- You don’t have to go out to buy any books or magazines just yet, find stock photos on the internet to get ideas for building a dish or table settings.

Cooking by the Books

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Cooking by the Books
By: Karen A. Spencer- Food Information Consultant

The current recession has forced many people to change their dining habits to include more home cooked meals. Those who are already comfortable moving about the kitchen, will just do more of it; but what about the people at the pre cooking 101 level? How should they approach the kitchen? Pre-101ers should approach the kitchen carefully, with a cookbook in hand.

What It Is & What It Can Do
Cookbooks are more than a selection of recipes compiled into a book. Cookbooks can provide insight into another culture or time period; educate you on ingredients and cooking methods; the recipes can help you develop your own creative cooking juices. With the right selections, you can move from burning water to preparing meals to wow your family and friends.

How To Select A Cookbook
Remember a cookbook like other books start with an idea and has an author and publisher. Here are a few things to consider before buying a cookbook.

Is the cookbook on my cooking level and interest?
Buying a cookbook beyond your cooking level and interest will likely sit on the shelf and gather dust.

Are the recipes written clearly?
Not all cooking instructions are clear. Some omissions are easier to figure out than others, it is important to know this before you buy it.

Are the ingredients readily available?
If not, did the author offer substitutes for hard to find ingredients?

Don’t judge the book by its cover.
The more you spend does not mean the more you’ll get. There are many excellent cookbooks that are inexpensive and packaged very simply; you may be pleasantly surprised when you crack the cover.

Look for recommendations.
Ask friends and family for cookbook suggestions. Find out why they liked the book and if the recipes worked. There are online bookstores that have a book review section which may be helpful in making a decision.

Whether you are a pre 101er or an experienced cook, the goal is to get cooking without collecting a lot of dust bunnies.