Sat Dec 31, 2016 3:50 am
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In the kitchen, you often prepare dishes utilizing raw eggs. Whether you’re making mayonnaise, chocolate mousse or cookie dough ice cream, these recipes call for using raw eggs – whites or yolks.
While most eggs are perfectly fine to eat raw, there is always a very small risk that one egg might be contaminated by bacteria. According to the American Egg board, about one in every 20,000 eggs might be contaminated by Salmonella.
Naturally, eggs are surrounded by a protective layer that prevents bacteria from entering and growing. In the United States though, that protective layer is eliminated as all eggs are washed with a special detergent according to government regulations.
To avoid the risk of illness, there are a few things to consider. First of all, make sure to only utilize fresh, whole, grade A or AA eggs. If the egg smells strange or if it's discolored, then throw it away.
Secondly, you can pasteurize raw eggs before making dishes with them. When you pasteurize eggs you bring them up to about 140-150 degrees for 3-5 minutes depending on the age and the size of the eggs. If the temperature goes any higher you start to cook the egg. Pasteurizing eggs won’t completely eliminate the risks that eating raw eggs bring, it will however drastically reduce the chance of contamination. You can purchase pasteurized eggs at the grocery store, but it’s really easy to do yourself.
How To Pasteurize Raw Eggs
Place the eggs in a pot with cold water. Put the water on medium heat and stand by to watch as the temperature rises. You don’t want the temperature of the water to exceed 150 degrees. If you want to be exact, you can keep a thermometer probe in the water, if not 140-150 degrees is the stage before bubbles start to form. At that temperature, you can just about keep your finger in the water for a few seconds before you burn yourself. When you reach this temperature, try to keep it. So lower the heat, and watch so the temperature doesn’t rise, then keep the eggs in the water for about 3-5 minutes.
If you want to be even more careful, you can soft boil the eggs as this will work for some recipes. Some dressings for example that call for a raw egg yolk, will taste fine if you utilize a soft-boiled egg yolk, or even better sometimes. If however, you’re making chocolate mousse or parfait, then you’re better off pasteurizing the egg and not soft boiling it.
Wed Apr 13, 2016 8:05 am
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This recipe is a lot of work to make but is well worth the effort. Makes a nice summer meal with a salad & fresh fruit.
- 1/4 cup butter
- 1/4 cup flour
- 1 1/3 cups milk
- 1/2 teaspoon salt
- 1-2 tablespoons minced onion
- 1 1/4 cups grated zucchini
- 5 eggs separated
- 1 tablespoon cream on tartar
- 1/2 cup shredded sharp cheddar cheese
Cut 2 pieces of foil to fit around a 1 1/2 quart souffle dish allowing for 1 inch overlap. Fold foil lengthwise into thirds. Lightly butter one side of foil & bottom of dish. Wrap the foil around the dish allowing it to extend about 3 inches above, set aside.
Melt butter in a saucepan over low heat, add flour stirring until smooth. Cook 1 minute stirring & gradually add milk. Cook over medium heat until mixture is thickened & bubbly. Stir in salt & pepper & onion, remove from heat & let cool. Squeeze grated zucchini to remove liquid & stir into sauce.
Beat egg yolk until thick & lemon colored, add to mixture & stir well. Beat egg whites & cream of tartar until stiff & fold into mixture. Pour into dish & bake in a 350 oven for 1 hour & 5 minutes. Sprinkle with cheese and bake another 5 minutes.
Wed Apr 13, 2016 1:33 am
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Cost Per Serving:
|Beef Chuck Blade Roast
|Onion, Yellow Diced
||1 1/2 Cup
|Bell Pepper, Red (2 peppers)
|Pepper, Ancho, Dried (6 peppers)
|Peppers, Pasilla, Dried (~ 6 peppers)
|Brown Sugar, Packed
|| 1/3 Cup
|| 1/4 Cup
|Franks Hot Sauce
|Oil, Vegetable, Organic
Authentic Mexican Adobo Sauce is easy to make and allows you to create any flavor you want. In most supermarkets and grocery stores there are ethnic isles that have many different types of dried chili peppers. They range from hot to mild. You can choose any combination to create the heat you need for your guests.
To make an adobo sauce is pretty straight forward. Chop up about 10 - 12 dried peppers (we like using a lot for a stronger flavor) and heat them up in a cast iron pan with a tablespoon of vegetable oil for a few minutes. We removed the seeds and stems. You will begin to smell the strong flavor soon.
Plunge the hot oily peppers into a small bowl of water (~ 2 cups) and wait a few minutes for the flavor to penetrate the water. Use another plate to keep the peppers under water if necessary.
In a blender add the peppers and water, then pulse. Then add the vinegar, brown sugar (you could use white but the molases adds flavor), cumin, salt and some hot sauce. Blend until smooth. Taste and see if it needs any more sugar. You will find that the taste will not be too sweet, but more vinegar should come through. Flavor really begins to develop over the slow cooking process.
Slow Cooked Beef Chuck in Adobo Sauce
To make the dish cut up the chuck (or bottom round) into cubes and brown them in some oil or bacon fat. Then add the onions, sautee and then add the tomato paste. Stir until combined, then add the adobo sauce. If you want you can add other ingredients. We added fresh red peppers to the dish at this point.
Put the lid on to the dutch oven and let cook in the oven at ~ 300 degrees F for about 2 hours.
We actually made this dish on an outdoor charcol grill so we checked the dutch oven every 15 - 20 minutes to make sure nothing was burning. When using a charcol grill make sure not to have too many coals making it too hot, you want to slow cook the dish.
Associated Glossary Terms & ConceptsBraising
Wed Apr 13, 2016 1:09 am
||Comments: 3 Views: 8709|
Red beet salad is a traditional dish around Christmas in Sweden and northern Europe. It goes great with meatballs, ham or turkey and is always a staple on the julbord (or smorgasbord around christmas).
Red beet salad is actually ridiculously easy to make and you can mix some together in just a few minutes. We usually use canned red beets because it’s tradition and it’s easy. You don’t really have to bother peeling and cooking your own beets, canned ones work fine. White onion and apple provides some good crunch to go with the sweet beets and sour cream and mayonnaise make it nice and creamy. Try this on a sandwich with some Swedish meatballs, it’s a little different, very tasty and makes great picnic food.
4 servings (side dish)
- 2 cups of canned red beats, chopped
- ½ white onion, chopped
- ½ apple (crisp like granny smith), chopped
- 1 teaspoon Dijon mustard
- ½ cup sour cream
- 2 tablespoons mayonnaise
- Salt and pepper
Mix all the ingredients together. Adjust the sour cream/mayonnaise content to your taste and add some salt and pepper. Preferably let rest in the fridge for a few minutes before serving.
Wed Apr 13, 2016 1:05 am
||Comments: 1 Views: 1401|
Cost Per Serving:
|Flour, White Unbleached All Purpose
||2 1/2 Cups
|Cocoa Powder, Dutch Processed, Unsweetened
|| 3/4 Cups
|| 1/2 Teaspoon
|Egg Yolks (2 egg yolks)
|Extract, Vanilla Pure
|Coffee, Instant, Regular, Powder
|Butter, Unsalted (3 sticks)
|Sugar, White Granulated
||2 1/2 Cups
|Eggs, Chicken (8 eggs)
|Chocolate. Bitter Sweet
|Chocolate Chips, Semi Sweet
|Butter, Unsalted (1 stick)
2 1/2 cups all-purpose flour
3/4 cup Dutch processed cocoa powder
1/2 teaspoon salt
8 large eggs, at room temperature
2 egg large yolks, at room temperature
1 tablespoon pure vanilla extract
2 teaspoons instant espresso powder
12 ounces unsalted butter (3 sticks), room temperature
2 1/2 cups sugar
6 ounces bittersweet chocolate, roughly chopped
6 ounces bittersweet or semisweet chocolate, finely chopped
8 tablespoons unsalted butter (1 stick)
1 tablespoon honey
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