It first happened about six months ago. After eating an entire container of homemade French onion dip with potato chips I ended up spending the better part of the following day in the bathroom. My stomach was sore, and my wife had banished me to the couch until further notice until the problem had rectified itself. I often preach about quality food products, and not settling for less. But, for me, French onion dip is best when it is homemade, as most things are.
Indeed, combining a container of sour cream with a packet of dried French onion soup mix evolves into something rather remarkable. Mind you,the flavor intensity is not for everyone. What many prefer in the form of pre-made supermarket quality dip ends up tasting more like garlic rather than onion. A beer, a tub of dip and the chips made perfect accompaniment for Internet surfing and watching movies on Netflix. But as addicting as the dip is and my passion so strong for bold flavors, my body suffered the consequences.
And then reality sunk in. I'm not 20 anymore. Or 22...or even 25. Looking at 30 and realizing the human body can only take so much abuse is a sobering experience. People have ended their lives over such reality checks. But within 24 hours my body no longer smelled of rancid garbage, and my stomach had settled. What's more, I was allowed back into the bedroom. My body just can't digest milk fat and/or protein like I could in my youth.
But within a few weeks I did it all again. Granted, I have instituted strict moderation in the amount I consume, but nonetheless I find myself in an almost ritualistic manner making homemade French onion dip on a routine basis. One packet of soup mix with one medium sized container of sour cream. Mix thoroughly in the original container, cover and let sit in the fridge overnight is best. But I often mix it, let it sit in the fridge while I put away the rest of the groceries, and then I attack it with earnest.
For a period of time I had a fascination with processed cheese products such as Velveeta and Cheez Whiz. Kraft makes some very good, yet very evil things. The latter fits that to perfection. Cheez Whiz melted on a burger is immaculate. Melting Velveeta with macaroni or pasta shells and adding tuna is a bachelor's dream come true. It's still a dream come true after being with my wife for almost 10 years. Cheez Whiz or Velveeta melted with Ro-Tel canned tomatoes and chiles or your favorite salsa is heaven on tortilla chips. Velveeta with minute rice, ground beef, onion, tomato paste and tomato sauce baked is a curious little dish called country pie was a staple in my house when growing up.
But then people tried messing with the recipe. The flavors are not as good as they used to be, and reduced fat or fat free versions fail to compare. When those experiments fail, we go back to the originals or we learn to deal with mediocrity and disappointment. If we refuse to settle for less, we're told by so-called medical experts that eating such products can cause health problems, such as the glorious heart attack. In fact, most of what you buy in a grocery store that isn't from the produce aisle will eventually kill you in one way or another. Just wait for it.
So, what am I doing right now? I just finished eating Cheez Whiz spread on a piece of wheat bread. I could've been worse. I could've put it on white bread. Maybe I can feel better about myself if next time I put it on artisan bread. And the next time I make French onion dip (which will probably be sometime this weekend), I can feel better about myself if I use organic potato chips with sea salt instead of regular potato chips.
It's like the half regular Coke, half diet Coke theory. In the end, we're all going to die. It just depends on whether you want to do from eating stuff that's bad for you but tastes good, or stuff that's bad for you and tastes horrible. I choose the former. It's my firm believe that it's not simply the food we eat, but coupled with the ever increasing sedentary lifestyle of people. We are not predominantly agrarian as we once were, toiling all day clearing the prairies. Instead of being utilized, fats are now deposited since the body doesn't have anywhere else to put it. Rather than the food killing us, it is still a matter of one's choice that is the root of the problem.
Friday, March 18, 2011
Friday, March 4, 2011
Keeping the flavor in Corned Beef
"Is the seasoning packet really necessary?"
In short, No, not really. The corned beef is already pre-brined that you find vacuum sealed at the supermarket. Part of that includes the adding of color to give the beef brisket that quintessential rosy hue. While the seasoning is not "necessary," the flavor can be diminished without it.
"But my family and friends hate those little round seeds they put in there!"
The little round seed they're referring to is whole coriander. And there is a method of keeping the seasoning in the dish for its flavor value, but without the distractions and occasional sharp bursts of excessive spice.
One, of course, is to wrap the material in folded cheese cloth, forming a sort of pouch. Lower that into the water or brine once you've got the brisket seated in the pan. You can also tie cotton string or butcher's twine to the packet or pouch for easier removal. Better yet, use a round metal ball-style tea infuser available at many supermarkets. The round, mesh ball is opened with the flip of a switch on the side, and the seasoning goes inside that. Treat it as you would the cheese cloth pouch. This is reusable, inexpensive, and has less of a risk for coming undone like cheese cloth does.
Range Top Grilling
There are two items I find of particular necessity when daring to grill indoors: the Jaccard meat tenderizer and a Nordic Ware Pro-Cast griddle and grill. The Jaccard is a handy little tool first brought to people's attention by Emeril Lagasse on "Emeril Live," and it stuck in my memory until one was gifted to my wife and I as a wedding present by some old college friends -- who themselves have since gotten married.
The Jaccard is a well-designed, ingenious piece of culinary equipment. It's hand-held, and consists of three rows of sharp, thin blades with alternating edges. Its also has a plunger-style guillotine base that rests on the meat one desires to tenderize. Hold the end without the slots so you can read "Jaccard" upright. Press down so the base stays on top, and the blades go down through the flesh. One can use it multiple times on all surfaces to optimum effect. This works particularly well for frozen cuts. What's even better is doing this on meat that is to be marinated. It will not only tenderize the flesh, but help marinade penetrate deeper.
One word, though. Using this on a low-grade cut will not improve the meat; only make it a little more palette-able. A poor cut is still a poor cut. Remember, with meat and produce you get what you pay for. That can be said for most things; however.
The stove-top griddle and grill is another item used by Lagasse, but other mainstream chefs have opted to use them. Many prefer a built-in grill/griddle due to perceptions of uneven heating. Being a modest, amateur chef or gourmet, I have limited counter space and am forced to use an electric range for all of my creations. This means I have two large coils and two smaller coils, however each side has one of each. This means when the grill is set on the coils, the smaller coil has to be set at a higher temperature than the front for uniform grilling. On the other hand, if you are in a household as mine where the spouse and kiddies like their beef cooked to death, this can be an advantage. Pork and chicken tend to command at least a minimal amount of cooking (clear-running juices).
Fortunately, the Nordic Ware brand of grill I have is designed to distribute heat evenly; however, it also holds the heat for a long time after reducing or shutting off the heat source. The only hassle is during clean-up, as marinades, sauces and spices will quickly caramelize and burn onto the surface. This requires some soaking of the grill before final cleaning. One can wrap it in foil, but that detracts from the novelty of having grill marks on the meat. The reverse side of the Nordic Ware grill is a flat, non-textured griddle, perfect for pancakes, diner-style burgers, etc. Obviously, you'll have to pick one side or the other if some want grill marks on their burgers and others want diner-style. Or, invest in two and you can accommodate everyone's requests.
There are divots built into the corners for catching grease and residual marinade/sauce. However, keep an eye on these if grilling a particularly fatty cut of meat or -- even worse -- burger with a high fat content. Have a turkey baster handy if using high-fat meat to suck out fat or juice in the event the divots start to fill up. Nobody likes a grease fire.
If cooking a choice or prime cut of beef, nobody like it over-cooked and tough. Well, most people. I know some who will refuse to eat it if there is any pink present at all, even if the juices are running fairly clear. Because of the high level of heat retention and quick heat-up factor of the Nordic Ware, it is possible for one to thoroughly cook the outside and have an interior that is extremely rare; dare I say even raw. This is desired by many for premium cuts of salmon and tuna; not so much for pork and chicken, and only marginally by the masses. Watching Food Network may make one think people enjoy simply searing the outside of the beef and eating an interior that is still cold from the refrigerator and dripping with e.Coli-infused blood.
Naturally, health administrators around the country will advise against eating undercooked meat of any kind. The choice is yours. In my experience with Nordic Ware, having the front and back burner set at medium heat was enough to reproduce the similar grilling environment of my outside gas grill. For beef, if you have guests or family members who want theirs done more than yours, have one of the burners set considerably lower than the other. On the higher one, place their cut of meat, and put yours on the lower one. By the time their cut is done to their satisfaction, yours should be about done.
This will require timing and skill, or perhaps even an advance dry run if you've recently purchased your stove-top grill plate. Don't wait for your date to come over and try this with Porterhouse cuts for the first time. I would advise against using this plate for anything thicker than a sirloin or rib-eye, as there is no enclosed heat capture with this like you have with the hood of an outdoor grill. At least don't try it until you've mastered thinner cuts.
And always remember, even after turning off the burners, the plate will still be hot for up to an hour afterward. Don't sit metal items on there and try to pick them up right away. They will be hot. Also, watch small children around this, as if it is a new item in your culinary repertoire, a small child may recognize this and wonder what Mom or Dad has on the stove.
The Jaccard is a well-designed, ingenious piece of culinary equipment. It's hand-held, and consists of three rows of sharp, thin blades with alternating edges. Its also has a plunger-style guillotine base that rests on the meat one desires to tenderize. Hold the end without the slots so you can read "Jaccard" upright. Press down so the base stays on top, and the blades go down through the flesh. One can use it multiple times on all surfaces to optimum effect. This works particularly well for frozen cuts. What's even better is doing this on meat that is to be marinated. It will not only tenderize the flesh, but help marinade penetrate deeper.
The stove-top griddle and grill is another item used by Lagasse, but other mainstream chefs have opted to use them. Many prefer a built-in grill/griddle due to perceptions of uneven heating. Being a modest, amateur chef or gourmet, I have limited counter space and am forced to use an electric range for all of my creations. This means I have two large coils and two smaller coils, however each side has one of each. This means when the grill is set on the coils, the smaller coil has to be set at a higher temperature than the front for uniform grilling. On the other hand, if you are in a household as mine where the spouse and kiddies like their beef cooked to death, this can be an advantage. Pork and chicken tend to command at least a minimal amount of cooking (clear-running juices).
Fortunately, the Nordic Ware brand of grill I have is designed to distribute heat evenly; however, it also holds the heat for a long time after reducing or shutting off the heat source. The only hassle is during clean-up, as marinades, sauces and spices will quickly caramelize and burn onto the surface. This requires some soaking of the grill before final cleaning. One can wrap it in foil, but that detracts from the novelty of having grill marks on the meat. The reverse side of the Nordic Ware grill is a flat, non-textured griddle, perfect for pancakes, diner-style burgers, etc. Obviously, you'll have to pick one side or the other if some want grill marks on their burgers and others want diner-style. Or, invest in two and you can accommodate everyone's requests.
There are divots built into the corners for catching grease and residual marinade/sauce. However, keep an eye on these if grilling a particularly fatty cut of meat or -- even worse -- burger with a high fat content. Have a turkey baster handy if using high-fat meat to suck out fat or juice in the event the divots start to fill up. Nobody likes a grease fire.
If cooking a choice or prime cut of beef, nobody like it over-cooked and tough. Well, most people. I know some who will refuse to eat it if there is any pink present at all, even if the juices are running fairly clear. Because of the high level of heat retention and quick heat-up factor of the Nordic Ware, it is possible for one to thoroughly cook the outside and have an interior that is extremely rare; dare I say even raw. This is desired by many for premium cuts of salmon and tuna; not so much for pork and chicken, and only marginally by the masses. Watching Food Network may make one think people enjoy simply searing the outside of the beef and eating an interior that is still cold from the refrigerator and dripping with e.Coli-infused blood.
Naturally, health administrators around the country will advise against eating undercooked meat of any kind. The choice is yours. In my experience with Nordic Ware, having the front and back burner set at medium heat was enough to reproduce the similar grilling environment of my outside gas grill. For beef, if you have guests or family members who want theirs done more than yours, have one of the burners set considerably lower than the other. On the higher one, place their cut of meat, and put yours on the lower one. By the time their cut is done to their satisfaction, yours should be about done.
This will require timing and skill, or perhaps even an advance dry run if you've recently purchased your stove-top grill plate. Don't wait for your date to come over and try this with Porterhouse cuts for the first time. I would advise against using this plate for anything thicker than a sirloin or rib-eye, as there is no enclosed heat capture with this like you have with the hood of an outdoor grill. At least don't try it until you've mastered thinner cuts.
And always remember, even after turning off the burners, the plate will still be hot for up to an hour afterward. Don't sit metal items on there and try to pick them up right away. They will be hot. Also, watch small children around this, as if it is a new item in your culinary repertoire, a small child may recognize this and wonder what Mom or Dad has on the stove.
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