Ask Me Anything (A pro's perspective)

[Tangerine]

Oh oh oh


Hollandaise sauce recipe please..(thats the one on Eggs Benedict right?)

I always get Hollandaise and Bernaise confused...so whats the difference?

There's a million different recipes and techniques. Here's my most simple one:

3 eggs
1 tablespoon freshly squeezed lemon juice
2 tbsp white wine
Pinch cayenne
Pinch salt

1/2 cup unsalted butter, melted (1 stick)

Make sure the butter is at 160F. Use a thermometer to be sure!

Put the first 5 ingredients in a blender. Blend on high speed about 30 seconds. With the blender running, slowly drizzle in the melted butter, pouring it right into the center where the blades are whirring. If the mixture stops moving before all the butter is in, turn off the blender, stir the contents well, and re-start. You may have to do that a few times. You may want to add another pinch or two of cayenne and salt to suit your taste at the end.

 

[cam elle toe]

wine...really? I would never have guessed. For some reason I thought it had mayo in it.

Thanks again. I'll let you be now:thumbup

 

[Tangerine]

wine...really? I would never have guessed. For some reason I thought it had mayo in it.

Thanks again. I'll let you be now:thumbup

OOh - just fixed a MAJOR typo. Turn OFF the blender before trying to stir. God, what a clusterfuck THAT could lead to!!

 

[Natasha]

You can stir-fry in just about anything.

Buy some low-sodium beef broth and thicken it by heating it and stirring in some corn starch dissolved in water - just like making gravy. Add any spices you like to that. If you want to keep it very Asian, try garlic, lemongrass, red chili flake and very light touch of chinese 5-spice powder.

Thanks!!! Could I substitute whole wheat flour for the corn starch (not allowed on SB) or would I be better off going w/ ground arrowroot???

The key is having very even and very thin slices. If you really want to make these at home a lot, invest in a mandoline. High-end pro ones can be hundred of dollars, but you can get a simple one for about $25 that will do the trick. Just be careful, I have seen more nasty cuts from mandolines than from any other kitchen gadget. They are razor sharp.

I second that. I was being stupid and slicing up an apple w/ no guard...sliced right through my finger. YUCK!!! I think I picked mine up for like $13 at Wal-mart. For us non-pros it's a decent one, I think.

 

[Tangerine]

Thanks!!! Could I substitute whole wheat flour for the corn starch (not allowed on SB) or would I be better off going w/ ground arrowroot???



I second that. I was being stupid and slicing up an apple w/ no guard...sliced right through my finger. YUCK!!! I think I picked mine up for like $13 at Wal-mart. For us non-pros it's a decent one, I think.

Go with arrowroot. Works the same as cornstarch.

 

[Natasha]

Go with arrowroot. Works the same as cornstarch.

Cool, thanks!!! I use the ground arrowroot (stupid expensive crap) for a teriyaki sauce recipe that's Southbeach Friendly and used that to stir fry with, but the recipe is way too sweet for me. I like your recommendation...sounds like something I'd like a lot more than my teriyaki sauce recipe.

 

[Tim]

I love to cook and this thread has given me some good ideas.

Just tonight I made some fresh Brussels sprouts by cutting them in half, drizzling with olive oil, lightly seasoning and baking for 15-20 minutes like you mentioned earlier. Damn were they tasty. Also made some fried zucchini and salsa chicken... weird combo, but it worked.

I'm sure to have some questions for you later

 

[purpledove]

Grilling Bible

The TWO Commandments

Thou shalt BLOOM thy meat
Thou shalt REST thy meat


Brush your meat with a little olive oil on both sides. Then season with kosher salt and black pepper. The oil help hold the seasoning on the meat and help distribute heat more evenly along the surface. Plus it tastes good

Turn often.

Undercook your steak a little. Since you now know about resting, you should also know that the hot liquid moving back into the muscle tissue are still cooking the meat – even though you’ve taken it off the grill. Everything hot continues to cook even when you remove the heat source. This is called “carryover” cooking. If you want you steak medium when you eat it, you should take it off the grill when it’s medium rare. Rest for 5-7 minutes and when you cut into it, it will be a perfect medium with all juices intact.

Thanks for sharing your grilling Bible

And a clarification in related to my previous Qn about preventing drying of steak while grilling:

So the brushing of the meat with Olive oil/salt/pepper- you only do it once before grilling? Or can I do that through each turn or every so often? Of course I understand that the undercooking and resting can help prevent drying as u mentioned. thanks

I have noticed that at times when olive oil gets in contact with high heat- it burns too- OR does it depend on the type of Olive Oil used? Normally, I use Virgin Olive Oil- any recommendations ?

 

[purpledove]

I like Salmon Teriyaki and have grilled it before after marinated. Any other variations of sauces/marinade etc for salmon you can recommend? Thanks

I am interested in knowing the answer to this one too

I just thought maybe you have mistaken this to be your post bcoz of the Avatar :24:

 

[Natasha]

I have noticed that at times when olive oil gets in contact with high heat- it burns too- OR does it depend on the type of Olive Oil used? Normally, I use Virgin Olive Oil- any recommendations ?

I always use EVOO b/c most chefs on TV say they use it. Okay, that's not REALLY why I use it...I use it b/c it's SouthBeach recommended. I remember hearing something about it having a lower...ummm...something than things like vegetable oil but Chef Tang can probably set us all straight on that pretty easiily. I've never had a problem w/ it burning, that I can think of.

 

[Tangerine]

EVO has a much lower smoke point than other oils, that's why you never see anyone using it for frying or other high-heat methods. Restaurants don't use it for sauteeing for that very reason. It scorches, and adds a very unpleasant burned taste to the food.

As for the steak question, on a grill the heat won't get high enough to scorch the oil. But the brushing of the steak is not meant for any type of moisture retention, so extra brushing during cooking won't accomplish much of anything, except wasting oil. It's only to help the seasoning adhere to the meat, give a little lubrication at the beginning of cooking to avoid sticking on the grill, and add a tiny amount of flavor. You will see in lots of Italian steakhouses, though, that they will drizzle a steak before serving it with a very high-quality, flavorful (expensive) olive oil and a sprinkle of coarse sea salt.

And yes, Tash, olive oil does have better health properties than many other vegetable oils. The types of fats are more beneficial to the body. Especially a factor when making things like salad dressings, where the oil is a key component. In the minute quantity you would use for sauteeing something, though, there's not any real advantage. But if you prefer it, there's no real down side either.

 

[Natasha]

And yes, Tash, olive oil does have better health properties than many other vegetable oils. The types of fats are more beneficial to the body. Especially a factor when making things like salad dressings, where the oil is a key component. In the minute quantity you would use for sauteeing something, though, there's not any real advantage. But if you prefer it, there's no real down side either.

Cool, thanks!!! That leads me to another question. I love red wine vinaigrette but, as to be expected, it has too many sugar grams to be SouthBeach friendly. I tried making it at home and ended up w/ an absolutely horrid concoction that I threw out. When making an oil and vinegar dressing from scratch, is it essential to use more expensive olive oil in order to get a decent tasting dressing???http://www.google.com/search?q=red+...esult_group&ct=title&resnum=3&ved=0CEcQrQQwAg

 

[Tangerine]

Cool, thanks!!! That leads me to another question. I love red wine vinaigrette but, as to be expected, it has too many sugar grams to be SouthBeach friendly. I tried making it at home and ended up w/ an absolutely horrid concoction that I threw out. When making an oil and vinegar dressing from scratch, is it essential to use more expensive olive oil in order to get a decent tasting dressing???

Not really. In some cases, depending on what type of dressing you make, you want a very neutral flavored oil - like canola - so as not to cover up the flavor you are trying to create.

Do you remember what all was in your dressing that you attempted?

 

[Natasha]

Not really. In some cases, depending on what type of dressing you make, you want a very neutral flavored oil - like canola - so as not to cover up the flavor you are trying to create.

Do you remember what all was in your dressing that you attempted?

Canola might have been a better choice. I used olive oil, red wine vinegar, and Slenda if I remember correctly. Perhaps the portions were WAY off in the recipe I had???

 

[Tangerine]

Basic vinaigrette is 2 parts oil to 1 part vinegar. I would not mess around with sweetners if you can't use sugar. Too much chemical aftertaste.

Just mince a little onion (vidalias if you can find them, they would give you sweetness) and maybe little bit of your favorite herb - thyme, oregano would work well. Keep it simple and the flavors of the salad will shine through better.

 

[Natasha]

Basic vinaigrette is 2 parts oil to 1 part vinegar. I would not mess around with sweetners if you can't use sugar. Too much chemical aftertaste.

Just mince a little onion (vidalias if you can find them, they would give you sweetness) and maybe little bit of your favorite herb - thyme, oregano would work well. Keep it simple and the flavors of the salad will shine through better.

Ahhhhh, that makes sense. I think the recipe I found (which was apparently crap) was equal parts. It was super oily and just gross. Hmmmm...Splenda doesn't bother me as far as aftertaste goes, but if it sat for a while I can see it would. Do you think it would be okay if I just made up enough to use in 1 sitting??? Oooooh, minced vidalia onions would be yummy in it. Awesome...thanks!!!

 

[purpledove]

As for the steak question, on a grill the heat won't get high enough to scorch the oil. But the brushing of the steak is not meant for any type of moisture retention, so extra brushing during cooking won't accomplish much of anything, except wasting oil. It's only to help the seasoning adhere to the meat, give a little lubrication at the beginning of cooking to avoid sticking on the grill, and add a tiny amount of flavor. You will see in lots of Italian steakhouses, though, that they will drizzle a steak before serving it with a very high-quality, flavorful (expensive) olive oil and a sprinkle of coarse sea salt.

And yes, Tash, olive oil does have better health properties than many other vegetable oils. The types of fats are more beneficial to the body. Especially a factor when making things like salad dressings, where the oil is a key component. In the minute quantity you would use for sauteeing something, though, there's not any real advantage. But if you prefer it, there's no real down side either.

Thanks Tang for correcting my misconception re: frequent lubrication with olive oil while grilling would help retain moisture. I have seen most people do that so I thought that was the purpose. Now I know better!

I agree with you on olive oil and it's healthier properties over any other. If not mistaken it should also be extra virgin olive oil which the best and healthier one, correct? Not up until recently though when I read that oilve oil had it's limitations. It said on research that it's incapable of withstanding high heat as it emits a certain chemical that is cancerous. It's healthy they said to use fresh for salad dressings, dips etc and I guess lower heat cooking but not frying or I guess grilling. What's recommended the research says is coconut oil. It's much more stable at high heat :dunno: What do u think?

Coconut oil though is not as highly marketed in US unlike in some Asian countries. I tried looking for it even at health stores and can't find anything. I saw one source online but it's way too expensive. Any suggestions/ comments? Ta

 

[Natasha]

What's recommended the research says is coconut oil. It's much more stable at high heat

Isn't coconut oil almost completely saturated fat, though???

 

[purpledove]

Isn't coconut oil almost completely saturated fat, though???

That's what i thought too. But the research said- it's a plant derivative ( which makes sense) and it can be processed into a virgin coconut oil so better than olive oil. idk :dunno: as this is very new info.

I am more fearful of the effects of olive oil when used at high heat emitting carcinogens hence my clarifying Qn with Tang

 

[Guyzerr]

Tang I'm making that sauce as we speak and I'll report back with the results. I couldn't find any nutmeg sticks anywhere so I'm going to fire some of the ground stuff in a double layer of cheesecloth along with the cinnamon sticks. Cross your fingers cuz I'm not going to eat for the rest of the day. I have faith in you. Wendy's is just down the road if it doesn't turn out. The French bread is going to be made shortly as well.