More Questions (cont.)

Today we will talk about cucumbers and onions because they are both in the recipe tomorrow.  How do you go about peeling, seeding and chopping a cucumber?  What is the best way to chop or dice an onion?  There is more than one way to do both.  The best thing to do is what works best for you and your style in the kitchen.

Let's start with the cucumber.  The first thing you want to do is buy fresh good looking cucumbers and use them before they start to go bad.  Wash the cucumbers before you start to peel them.  You can use a knife to peel a cucumber but most people will waste too much of the product.  So it is best to use a vegetable peeler for the job. Now hold the cucumber in your off hand and the peeler in your dominant hand.  I'm a lefty so that is my dominant hand.  Place the peeler on the cucumber close to your own hand and stoke away from your hand towards the far end of the cucumber.  Slightly turn the cucumber in your hand and repeat the stoke.  Continue this all the way around the cucumber until all the skin has been removed on that half.  Turn the cucumber in your hand so that your hand is now holding the skinned half and repeat the process.  When the entire cucumber is done, place it on a cutting board and slice it length wise in half.  Take one half in your off hand and using a teaspoon or a melon baller, scrape the seeds out of the center and into the sink or a trash bowl.  Repeat the process with the other half and your cucumber is now peeled and seeded.

You can get a vegetable peeler and/or a melon baller at my favorite places to shop; Kohl's, Food Network and QVC.  If you have some time on Sunday or Wednesday, check out "In the Kitchen with David" on QVC.  It will give you some great ideas for your kitchen and dining.

Depending on what you use is for this cucumber is decides what to do next.  For salads, I will just slice across the cucumber making half-moon slices about 1/3 of an inch thick.  If it is a large half, I may slice it length wise first to make more bite size pieces.

For this soup recipe, I will actually slice it lengthwise into 2 or 3 pieces and then cut into more cube shaped pieces.  This is because I'm going to saute it first and then puree the cucumber.  You decide how you are going to use the cucumber and cut it to fit your need.

Now an onion is different and everyone has their favorite way of doing them.  I'll try and give you some examples as we go through it.

Again, you want to pick out fresh good looking onions.  Using your hands, just rub over the onion and discard any loose outer skin.  Don't worry about getting all of it because you will take care of that after you cut into the onion.

Slice the onion in half from the top to the bottom.  By top, I'm referring to the end that had the part that grow out of the ground removed.  The bottom is the root end.  Now peel away the remaining skin.  Some people will try and only remove the skin.  Others, not worried about any product waste, will remove the first layer of onion because it is easier.  You choose what works best for you.  Remember that working with onions will bring tears to your eyes.  It's a side effect and can be reduced by putting the onion in the refrigerator for an hour or two before cutting.  But remember to store the onions at room temperature by themselves in a dark place.

Once you have removed the skin, lay half the onion on a cutting board cut side down.  Using a chef or sudoku knife, slice the onion lengthwise from the top towards the root at a right angle to the cutting board.  Do not cut through the root end.  We use this to hold the onion together while we dice it.  Now turn the knife 90 degrees and starting at the top, slice at a right angle to the cutting board again making small pieces of onion with each slice.  When you get to the root, discard it.  Repeat the process with the other half.

Different recipes call for different sizes of onion.  Some ask for a fine dice or a large dice (chop).  The spacing you use between each slice you make helps determine this size.  For a fine dice, make the cuts very close together in each direction you cut.  The large dice or chop requires larger spacing each way.  Now there are times when I will cut both ends off and slice the onion in half and make two slices in each directions to give me  a large chop for soups.  Again, it is what works for you.

I know that trained chefs will also add a third cut in the process.  Between the first and second cuts I described above they will make horizontal cuts into the onion.  I have asked numerous chefs over the years to explain why they make this cut and what it really does for them.  None of them have ever answered with anything but "that's the way we were taught."  To me it is a waste of time because the onion is already layered to be a curtain thickness which works for any size dice or chop you make.  Add the step if you want but I don't.

I'm sorry today's blog is so long but it takes more than a few words to describe the two processes.  Tomorrow's recipe will use both as we make a cucumber soup.

More Questions Answered

Some people that are following this food blog have been contacting me with questions.  I have started answering them in the blog so that we try and help everyone.  This week, we're going to answer several questions in the blog today and in Thursday's.

The first one has to do with cooking oils.  The question was in regard to vegetable oil and canola oil but I'll try and go beyond that and include oils too.

This person asked if you can use canola oil in recipes that ask for vegetable oil.  The answer is "Yes" because canola oil is a vegetable oil.  In a store you may see different brands on the shelf that call themselves any of the following; vegetable oil, canola oil or corn oil.  All three are a vegetable oil and are mostly interchangeable.  However, when you see the word vegetable oil as the type of oil it means that it is a mixture of several different vegetable oils.  It is usually cheaper than straight vegetable oils like canola and corn.  Something to remember as you purchase a cooking oil is the oil's smoke point.  Each oil, and butter too, has a different smoke point and that has an effect on your cooking.

Butter has the lowest smoke point and if used with to high of a heat will burn and cause the food to taste burnt.  One of the oils with a very high smoke point is peanut oil.  It is very good for deep frying or use in a wok.  It also costs a lot more than, say, canola oil which has a high smoke point.

Olive oil can be used for cooking or in salad dressing.  But olive oil also has more flavor in it than other vegetable oils.  That is why it is good in salad dressings.  It also comes in several different forms.  There is just plain olive oil, virgin olive oil and extra virgin olive oil.  The first two are good for sauteing or frying but not really good for salads.  The extra virgin olive oil is best for salads because it has more flavor but can be used for sauteing.  I just wouldn't use it in anything calling for medium-high heat or greater.  It is not good for dishes  where you don't want the flavor of the EVOO to influence the taste.

Another thing you can do with butter and oils is combine them when you saute.  When you combine butter with canola oil, for example, it gives you the flavor of the butter but with a higher smoke point because of the oil.  I'll use this combination when I am sauteing fish, for example.

If I'm deep frying, I will use canola oil but prefer to use peanut oil or an animal fat. like lard.  Now the lard is not considered healthy and my dietitians discourage it, but it gives a flavor you can't get with vegetable oils.  You could also use Crisco, which is a solid vegetable shortening.

For me, I keep Butter, Extra Virgin Olive Oil, Canola Oil and Crisco in my kitchen.  They will cover all my cooking needs including bake goods.

I hope this has been helpful and answers more questions than it creates.

Tomorrow the questions have to do with dicing or chopping onions and working with cucumbers.  Both of these ingredients are required for Friday's recipe of Cucumber Soup.

The Cookbook

I'm going to assume that many of you are just like me, waiting for the cookbook to be delivered.  My wife ordered it within the hour of my finding out it was available through my publisher's website.  That was July 22 (Friday) and it did not come today, August 8 (Monday).  So we are somewhere between the two to three weeks that they stated.  Patience is a virtue we all need more in our lives.

I started a Twitter account yesterday.  It says @BarryBeacom is the account name.  I'm not sure what I will do with a twitter account but I'm learning technology that is new to me.  I've actually moved ahead of some of our children in this technology stuff.  And they used to tease me about not having a cell until 5 years ago.  I guess that when you go to do something, you might as well go "Whole Hog" or forget it.

Speaking of "Whole Hog", if you have never had the opportunity to go to a hog roast find one.  They are a unique and a great time.  It should be on your bucket list if you have started one.

I was just interrupted by my daughter.  She called to tell me that she received an e-mail telling her the cookbook she ordered has been shipped.  She ordered it the day after my wife.  I better check with my wife and see if she received an e-mail.  I'm going to guess that now that the shipping has started, the cookbook will  ship a little faster.  It always seems to take longer to get started and then you get into a rhythm.

Thanks to all of you that have ordered a cookbook, I sure hope you get it soon.  Please give me some feedback on it after you have had time to read it and try some of the recipes.

This week on the blog, I will be answering some questions from some of you.  The questions have to do with cooking oils, cucumbers and onions.  Then because of the questions on cucumbers and onions, the recipe this week is for a Cucumber Soup.  The soup is in season and can be served hot or cold.

Have a great week and try making something you have never made before for dinner.

Broccoli Souffle

Recipe:

Broccoli Soufflé

(8-servings)

Ingredients:

2 12 oz. bags Frozen Cut Broccoli

2 cups Milk

½ tsp. Nutmeg

4 tbsp. Butter

2 tbsp. Flour

½ tsp. White Pepper

8 Eggs, room temperature

1 tsp. Salt

As needed Butter for greasing the soufflé dish

Directions:

In a large sauce pan, place broccoli and cover with water.  Bring to a boil over medium-high heat and continue for 15 minutes.  While broccoli is cooking, separate the whites and yokes of the eight eggs.  Be sure to place the whites in a large bowl and set aside.  In a smaller bowl, slightly beat the yokes together and set aside.  Drain the water from the broccoli and place in a blender or food processor with the milk and nutmeg.  Puree the mixture (you may have to divide the ingredients to mix depending on size of your equipment).  In the large sauce pan, now melt the butter over medium heat.  When melted add the flour and incorporate for about one minute.  Then add the broccoli pureed mixture and whisk until it comes to a boil.  Remove from the heat, take ¼ cup of the mixture and add to the egg yokes.  Blend these together before adding to the large broccoli mixture.  Now set this aside and start on the egg whites.  Add the salt to the egg whites and using a hand or stand mixer, beat on high speed until you have stiff peaks.  Using a rubber spatula, fold in the egg whites to the broccoli mixture until well combined.  See notes below on folding technique.  Place the completed mixture into a buttered (sides and bottom) 2 quart soufflé dish.  In a pre-heated 350 degree oven, put the soufflé dish in a hot water bath and baked for 1 hour (give or take 5 minutes).  Time may vary because of individual ovens.  Soufflé should be puffed and slightly browned.  Serve immediately with the rest of the meal.

Note:               This recipe can be cut in half for a smaller crowd.

Note:               Try using a sauce with the soufflé, such as a hollandaise or a

                            cheddar cheese.

Note:               To fold something into something else is a relatively easy

                            process.  Just use a rubber spatula and make a circular motion

                            going from the top to the bottom of the mixture.  You are trying

                            to keep as much air (lightness) in the finished product as

                            possible.  It is not the end of the world if you happen to over

                            mix it.  It takes a little practice to be good at it.

Note:               You could try replacing the broccoli with another vegetable

                            like asparagus, cauliflower or carrot.  I have not to this point

                            but do plan on trying these vegetables.

Ideas for Future Efforts

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What's a Souffle Dish?

What's a souffle dish?  H___, what's a souffle?

A souffle is a baked food made light and puffy because of beaten egg whites folded into the food before it is baked.  You can have cheese souffles, a vegetable souffle and even dessert souffles with chocolate.  The cheese and chocolate just made a souffle more interesting to you.  Right?

The addition of a souffle to a meal brings it up a notch.  It gives it a more gourmet feeling to the event.  Souffles can be made in one large dish or be made as individual souffles.  The individual ones are really nice when they are a dessert.  Can't you just imagine an individual chocolate souffle.  It's your very own and you don't have to share it.  Life couldn't get any better.

2 qt. Souffle Dish

Since a souffle is a delicate dish, not just any pot, pan or dish can be used to make one.  Typically, you need a dish with straight smooth walls on the inside.  They make dishes just for souffles.  It will range from 4 ounce ramekins to as big as 2 or 2 1/2 quart.

Of course my favorite shopping locations have a wide variety of this type of dish.  So be sure to check them out at Kohl's, Food Network and QVC.

This souffle dish works for more than just making souffles.  They are very good for most casseroles you make like baked macaroni and cheese or even baked beans.  The smaller ramekins can be used for individual puddings, crisps and au gratin dishes to name a few.  It's a good dish to add to your kitchen set up.

There are some great cheese and chocolate souffle recipes out there but I wanted to give you something a little different.  Tomorrow's recipe is for a "Broccoli Souffle."  I hope you will enjoy it, as it is one of my favorite souffles.

Separating Egg Yolks from whites

The first time you have a recipe that calls for just egg yokes or egg whites, you panic.  How do you separate the yoke from the whites?  Really it is a pretty simple operation, it just takes a little practice.

To start, you need to get two bowls.  One of them will be for the whites and the other for the yokes.  Get out however many eggs your recipe calls for and place on the counter by your bowls.  Taking one egg at a time, crack it on the counter.

Sidebar:  You always want to crack your egg on the counter (or flat surface) and NOT the side of a bowl.  Especially the bowl you are putting the egg into.  Using the side of a bowl will many times lead to pieces of egg shell getting into what you don't want it in.  It rarely happens when you use a flat surface.  Back to separating eggs.

Using your thumbs, separate the shell into two halves making sure the yoke stays in one half.  You need to be doing this above the bowl to be used for the egg whites.  Now slowly transfer the yoke from one half to the other half while letting the egg whites release from the yoke and into the bowl below.  You will never get all the whites to release and that is alright.  When you have as such white released as you believe possible, place the yoke in the other bowl and repeat the process with remaining eggs.

If you find that you don't like separating eggs by hand, you can buy a piece of equipment.  They do sell egg separators in many stores.  Try my favorites Kohl's, Food Network and QVC to find one, if you must.

If your recipe is calling for both the whites and yokes but separated, continue with your recipe.  If it only calls for one or the other, cover the part not needed and refrigerate up to a couple of days.  If you have not used them by then, please toss them out.  Remember that you can add them (either one) to scrambled eggs or omelets you make for another meal.

Now take the half you need for your recipe and continue with your cooking/baking.

Well was I right?  It is a fairly easy process that just needs a little practice to feel comfortable.  So get in there and separate some whites from the yokes.

Cookbook is Selling

Thank you to all of you that have already purchased one of the cookbooks.  I have had several people ask about whether they can get the cookbook now or do they have to wait until the release date of October 25th.  If you order a cookbook through the link I have placed near the top of this blog page, you will receive the cookbook within two to three weeks.

Please spread the word that the cookbook is available for purchase and give them my Cabana Boy Cooks link.  That way they will be able to follow the food blog as well as purchase the cookbook.  Thank you for your help in getting the word out.

I have had a few of my blog followers ask some questions.  So to try and help everyone, I'll answer them today. The first has to do with the wine ingredient in some recipes.  You don't need to buy a big bottle of wine if you usually don't drink wine.  It is best for you to purchase the 4-packs of wine that can be found in the wine section of most grocery stores (in states that allow wine sales in grocery stores).  If your state is one that doesn't allow these wine sales, try your favorite liquor store.  The 4-packs come in white and red wine choices and the bottles hold 187 ml of wine.  That is just over 3/4 (175 ml) of a cup.

The second question had to do with alcohol also.  For the recipes that call for some type of alcohol, buy the smallest bottle available unless you have other uses for that particular product.  Some liquor stores or departments offer the small bottles like you purchase on airlines when you are flying.  You just need to be resourceful.

Please keep the questions coming.

This week, we will talk about separating egg whites and yolks, souffles and the type of dish needed for them.  The Friday recipe is for a broccoli souffle.  Enjoy, and thank you for following the blog.