I’ve heard that you can learn a lot about someone by sifting through their trash. Police officers and lawyers looking for evidence do it. Once something is in the trash it’s fair game. I suppose it’s true. You can see what someone once possessed and what they decided to throw away. How much did they use and how much did they waste? How expensive was this stuff? That’s all well and good, but I’ll pass. Food alone tells enough of a story before it becomes garbage.

While waiting in the checkout line at the grocery store I found it striking that people are equally exposed and perhaps even more so when buying their groceries. All of your consumables are laid out on a conveyor belt for the world to see. Mother’s expose snack foods and cereals for their children, the health conscious display a variety of healthy food items, and those secretly looking to diet are openly displaying their intent for anyone who cares to notice. We vote with our wallets choosing items that are organic and those that are safer for the environment or sometimes we just choose what is least expensive. Some buy fresh food to cook while others buy processed food nearly ready to eat out of the package.

The checkout line is a combination of a display of promise and dreams mixed with practicality. Our needs and values are laid out and neatly packed away in bags ready to take home with us. One does not have to sift through trash to gain an understanding of those next to them. We can infer income level, culture, dietary needs, cooking talent and much more. The story is much more than we ever realize when looking at a plate on the table.

My story has evolved over the past year and week by week has unfolded in front of complete strangers standing in line as we shop. Do they notice? Do they care? Probably not and yet I can see a difference comparing who I was to who I am.

Each time I’m in the checkout line I’ll keep telling my story just as I always have.

Buen provecho.

The batter was much more difficult to cleanly get into the mini cups.

Mini Pound Cake Batter

The portion sizes, being much smaller took less time to bake which was a plus.

Baked Mini Pound Cake

After they had cooled a bit, they were taken out of the cups and placed onto a cooling rack so that they did not become soggy.

Baked Mini Pound Cake Cooling

The result of these smaller pound cakes was about the same as a full sized loaf. An interesting taste difference was created by the higher crust to inside ratio. Having these pre-portioned instead of having to cut slices for breakfast was really nice. As a breakfast food these are highly recommended, easy to make and delicious.

Ever since I started the Cooking Through Ratio series on my blog, people have been asking me if I am doing the “Julie and Julia thing”. The quick answer to that question is no, I am not doing the “Julie and Julia thing” and it never was my intent.

At the beginning of the year I made the simple decision to learn how to cook. I wasn’t about to plunk down thousands of dollars for culinary school on a whim and opted to design a “course of study” if you will that would allow me to learn mostly on my own. Overtime as I’ve learned about cooking, nutrition, food issues and a myriad other topics I’ve become very focused on cooking method. The reason being, recipes, ingredients and knowledge don’t make great cooks, but rather the perfect execution of methods that bring them all together.

I’ve read through many books and decided that the best way to learn method was to actually work my way through a book or program that taught key methods through a clear lens. Michael Ruhlman’s book Ratio: The Simple Codes Behind the Craft of Everyday Cooking fit the bill for what I was looking for. By teaching through the lens of how chef’s look at cooking and by employing simple ratios for ingredients as a base for cooking knowledge I was not bound by the ingredients and recipes I had at my disposal. Instead I could start with employing varied methods and ratios and build a foundation.

So even though I am working my through a book as Julie Powell did, I am not trying to cook my way through recipes to learn a particular type of cuisine. That has its merits, but I am not at that point in my journey. I hope that when I start focusing on a particular style of cooking such as French, Asian, Latin, Italian, Mediterranean or something else, the foundation I am building will allow me to approach the food with confidence not only in my skill but in my ability to experiment while focusing on the essence of the food and not the minute details of a recipe. Moving forward I’ll choose another text to delve deeper into specific methods for cooking and baking while also learning the science.

Thanks for all of the comments and encouragement. I enjoy interacting with readers while sharing ideas and experiences. The learning process has been fun with the future filled possibilities looking even more exciting as I learn more each and every day.

The chapter starts with “Clear soups are among the easiest, most satisfying, and nutritious dishes you can make. If you have good stock. Good stock is critical. If you don’t have a flavorful stock, you have to spend all your effort hiding bad flavor of canned or boxed stock by adding all kinds of good ingredients. Any why would you want to put good ingredients into a bad one?” (pg. 105). I wasn’t using boxed or canned stock, but my own that I had made previously. Still the question remained…did I make a good stock? Would the effort result in a good dish?

The ratio for consommé is 12 parts stock, 3 parts meat, 1 part mirepoix and 1 part egg white. As it turned out, I would be using the entire batch of stock that I had made previously. Not only that, but 12 ounces of ground lean meat. Given the delicate process and expense, it’s no wonder why restaurants don’t feature it on menus very often.

I established my mise en place not only to ensure that I did not find myself scrambling for a missing ingredient during a critical stage, but in actuality because it has become part of my cooking process now.

Consommé: Ingredients

I filled my stock pot with all of the ingredients save for the stock as it was frozen.

Consommé: Meat, Mirepoix, Egg Whites

I turned up the heat at placed the stock on top to melt over the ingredients.

Consommé: Added Frozen Beef Stock

Once the stock had melted, I used a wooden spoon to scrape the bottom and move the egg white away from the sides. I could see that what is known as the “raft” was starting to form.

Consommé: Raft forming

When the mixture was at a simmer, I lowered the heat to keep it there. I didn’t want to boil which would cause the raft to break.

Consommé: Raft growing

The raft is made up of the meat and vegetables along with the egg whites that collect any impurities as they rise to the surface through the cooking process.

Consommé: Raft formed

After about an hour the cooking was done. The raft had really come together, but perhaps most shocking was how much of the liquid had actually evaporated over time.

Consommé: Ready

Using a ladle, I carefully moved the liquid from the stock pot to a large glass bowl being extra careful so as not to break the raft or capture any impurities. The liquid was poured through a coffee filter and metal strainer.

Consommé: First Try

It was amazing how much the liquid had transformed. It was perfectly clear. I opted to refrigerate it over night and save it for tonight’s dinner. When I pulled it out tonight I was also surprised by how much gelatin there was in the consommé as was evidenced by the gelatinous globs that had formed in the bowl.

Consommé: After A Night In The Fridge

As suggested, I blanched some carrots as garnished, a process I had never performed before and heated up a portion.

It definitely was a light start to dinner and I could clearly see (sorry for the pun) why it is often served as a first course. This was no hearty stew. The subtle flavor was very enjoyable.

Consommé: With Blanched Carrots

With another challenge under my belt I definitely feel like I am learning a lot. Consommé is not likely to be something that I’ll make on a regular basis. Truth be told it was actually fairly easy although expensive when you consider what goes into it with respect to time and ingredients. It’s another great example of culinary lore being more than culinary reality. Stay tuned for the challenges ahead.

Recently the show Good Eats featured pound cake as an American Classic food. Though born in England, the pound cake is equally popular as an American food staple. Alton adamantly believes that the ratio, despite many attempts to class it up or change proportions is a “good eats” as is. One key difference is that he suggests the use of cake flour instead of all purpose flour. Cake flour, according to the box is 27 times finer than all purpose flour. It also has less protein which means less gluten and has been chemically altered to produce better results with cakes. I decided to give this a try and see if my results in fact did yield a softer, smoother final product with the same great taste I enjoy.

The process was the same. Using the creaming method, I combined room temperature butter and sugar together. I then added in the eggs, one at a time as they were incorporated and a teaspoon of vanilla. Lastly, after slowing down the mixer to it’s lowest speed, I added the cake flour, just until it was incorporated, being careful not to over-mix so as to not create any more gluten than necessary which would make the pound cake chewy and tough.

The batter was a lot smoother and easier to scrape and pour than ones made with all purpose flour. The benefit of using cake flour would be evaluated after its baking.

Pound Cake Batter

After about 90 minutes, the baking was done. No difference was visible at first glance. The truth was locked inside.

Baked Pound Cake

Once cooled, I sliced into the bake loaf and discovered the truth behind the wisdom of using cake flour. The inside was certainly smoother while the taste of course was unaltered with a softer mouth-feel.

Pound Cake Slices

This was an interesting experiment and as with most food experiments, I am willing and  happy participant. Not having cake flour on hand will not prevent me from making pound cake in the future, but this was a great lesson on how ingredients can affect the overall results of a food product.

Chickent Stock: Bones

Chicken Stock: 3 parts water

Chicken Stock: Simmering

Chicken Stock: Requires Skimming

Chicken Stock: Mirepoix

Chicken Stock: Tomato Paste

Chicken Stock: Done Cooking

Chicken Stock: Requires Straining

Chicken Stock: Straining

Chicken Stock: Cooled & Requiring Another Skim

Interestingly enough, even though I did not roast the chicken bones and had more meat on them than the beef bones, the end result including consistency and color were about the same as the beef stock. The tomato paste overwhelmingly changed the body and color of the final product. Of course the taste was much different, but labeling is definitely required for storage.

I now have 2 basic stocks under my belt and now look forward to using them to enhance the flavor of my food. This is one of those challenging food lessons that is tough to gauge. While I do in fact have stock in my freezer ready to use, having not made stock before and no good final product to compare it to, it is hard to say if I made a truly good stock. This is another example of being able to learn method in the absence of a teacher while still missing the guidance and evaluation that in class and/or in person training can provide.

Stay tuned for more challenges ahead!

Prior to my last CSA pickup I made a request of them for bones as part of my share. They generously came through for me with four large beef bones included in my cooler.  Stock, despite it’s overall simplicity is a hotly (sorry about that one) debated topic in the culinary world when it comes to method. A key point of contention is the difference between making a light or dark stock which is primarily affected by the decision to roast the bones or not.

The ratio for stock is 3 parts water and 2 parts bones. It is a forgiving ratio that can be judged by sight with experience, but I weight everything out to be sure I got it right. I also opted to roast the bones with the hope of adding more flavor and body to my stock. They were placed on an oiled  sheet pan while I cranked up the oven heat to 425 degrees F.

Beef Stock: Raw Bones

As the bones roasted for the required 45 minutes with rotation half way through, smoke started coming through the stove top. The high heat was cooking the fat and filling my apartment with smoke. It didn’t take long for the smoke detectors to start going off. I was glad that I chose to do this on a weekend afternoon.

Beef Stock: Roasted Bones

I put the bones into my stock pot, trying to get them in there efficiently so that the did not require any more water than the ratio required.

Beef Stock: Bones in Water

The measured water was  added which was the perfect amount to just cover the bones. With the water in the stock pot, the stove heat was turned on. Using my thermometer I let the temperature of the water rise to just below simmering at 180 degrees F which turned out to be just below medium on my small stove top coil.

Beef Stock: Simmered Bones

At that temperature, the good stuff started happening. The flavor was extracted from the bones while the gelatin, the key component that adds body to a stock, was released as well.

Once everything was to temperature, I skimmed the the top to get rid of the fat and impurities. The water and bones simmered for 5 hours. With an hour left to go I created mirepoix, carefully dicing carrots, onions and celery. I chose not to sweat them prior to cooking and threw into the pot.

Beef Stock: Mirepoix

I also added pepper and tomato paste to add additional taste and color.

Beef Stock: With Tomatoes and Pepper

After an hour had passed I removed the pot from the heat to cool briefly.

Beef Stock: Cooked Mirepoix

After removing the aromatics, the stock was poured through a cheesecloth lined strainer to take out the impurities.

Beef Stock: Straining

Everything was strained into a glass bowl to be chilled overnight. This would allow the stock to cool down and the fat to coagulate for easy removal.

Beef Stock: Strained

The next day a light film of fat had developed on the top which I skimmed before dividing into plastic bags for freezing.

Beef Stock: Coagulated Fat

While having a ratio for making stock was not entirely needed, following a simple guide through the process made the first time around fool proof and easy. Having one batch under my belt will make future ones a lot easier and hopefully as time goes on the process will become second nature. Hopefully as I get comfortable and stock making becomes more routine I won’t have to use the wretched pre-made “broth” found in the grocery store. My stock alone may not elevate me to a great home cook right now, but it’s a step in the right direction and a satisfying one at that.

Recently and and unexpectedly to most, the news came out that Gourmet magazine would cease to exist. The major reason the magazine’s demise was the shrinking revenue the magazine received as a result of advertising. Professionally, being in the ad business in a growing and new form of advertising media where dollars are shifting to, mobile advertising, this was less of a shock to me perhaps than most, but unfortunate to say the least, and hey, by the way, I just subscribed! Perhaps what is surprising to me is that the magazine is not that the magazine is shutting down during a troubled economy as a result of declining revenue and tough operating conditions,  but that it is doing so when the American and global interest in food is at a high and continues to increase. People are cooking and learning how to cook now faster than ever as a means to save money and as a result in the popularity of rising chef stars that have a tremendous cultural impact on food and culture.

The effect of the news about the magazine’s closing was not all negative. The outspoken food community is showing their support and appreciation for this long-standing magazine through the use of social media and blogging. Examples include a newly formed twitter account, Save Gourmet and a blogging event “Let’s Celebrate Gourmet“, on the blog A Mingling of Tastes written by blogger Julie O’Hara. Social media and blogging can have a powerful effect on  raising awareness around issues, events gathering support for causes. If the positive support for the magazine is enough for the powers that be to reverse the decided course of action remains to be seen.

I decided to show my support by following Save Gourmet and by participating in the “Let’s Celebrate Gourmet“ event by following and blogging about a Gourmet recipe. Even though I don’t have a favorite recipe per se, I do appreciate the magazine for the learning that I have benefited from so far. I also appreciate the clear and concise recipes that are provided. I have only cooked from one recipe before with great success, while also benefiting from inspiration, but this would not deter me from participating. Knowing what is required, the prep and total cooking time and necessary equipment take any apprehension about making a recipe away. For this post, I chose to attempt a new recipe as a final lesson and tribute to the magazine and decided to make Brown Butter Pound Cake.

Up until this point, brown butter represented a mistake in cooking and not a height in culinary sophistication and wisdom. I had only observed it after putting a pat of butter on a pan that was too hot and watching it turn dark before my eyes, never getting a chance to flavor and aid with the cooking of the intended food object. My latest issue of Gourmet has an entire page (144) dedicated to making food using brown butter and that praises it for its distinctive nutty taste, stating that its use will result in a “culinary home run”. So it goes with food. Everything seems to have a time, a place and proper use. That’s life.

The recipe of course was easy to follow. Using the brown butter admittedly required an open mind while convincing myself that I would not be working with or ingesting some sort of poisoned or foul tasting food. The cooking times were pretty true to what was promised and the results surprisingly good given the use of what I once thought was a tainted culinary bi-product.

Brown Butter Pound Cake

Taking “risks” and trying new methods open one door after the other as I learn each and every day. While Gourmet’s doors may be closing, it sure has left an indelible impression with its loyal readers and food culture as a whole. I only wish I had the chance to experience more of what it had to offer.

Meringue and Lemon Curd

Trying to learn how to cook while staying in shape and not gaining weight is a challenge unto itself. It’s even harder when you learn how to make something that tastes really good and doubly so when what you learn how to make is not good for you and really addictive. Meringues would be this something.

I made them on Friday with the extra egg whites left over from the ice cream I made for my mom’s birthday party, but left the remaining meringue at my parents’ house for them to savor. I needed more egg whites but didn’t want to make more ice cream. After doing some research online, I came across a recipe for lemon curd that would be a perfect companion to the meringues.

I separated the egg yolks from the whites and went to work on the lemon curd using a double boiler created with a pot and glass bowl.

Cooking Lemon Curd

I whisked together the ingredients in a matter of minutes and set the lemon curd in the refrigerator to cool. Now the fun part lay ahead.

I used the meringue method and recipe that I had used before to ensure repeat success. The egg whites were strained into the stand mixer bowl (wiped with lemon juice for acid that would make foaming easier) to remove impurities and weighed.

Straining Egg Whites

I added a bit of cream of tartar to the bowl as a bit of insurance.

Egg Whites

I next weighed out 2 parts sugar as required.

Measured Sugar

I turned on the mixer at high speed to start beating the egg whites.

Foaming Egg Whites

The egg whites started to stiffen up after about 10 minutes at high speed.

Stiffening Egg Whites

The egg whites were beat until they achieved soft peaks.

Firm Egg Whites

The sugar was added slowly so that it could be incorporated into the egg whites and develop stiff peaks.

Meringues Beaten

The intense white and thickness was quite a transformation to observe as a result of the network of air, protein and sugar that developed.

Meringue

Using a spatula a pastry bag filled with meringue which I used to pipe out decent sized meringues onto a parchment paper lined baking sheet.

Meringues

The meringues were baked at 220 degrees F for 90 minutes. They need a bit more time so I left them in the oven for another 10 minutes after which they were taken out and allowed to cool.

Baked Meringues

These were just as good as the ones I made the first time around, but actually a bit overdone as a result of either my hotter oven or the lack of a glass on my oven door which would allow me to check on things. I need to get an oven with one of those.

Sadly the lemon curd was not to my liking and unlike the one my cousin Andrea used for my mom’s birthday cake. I could still taste a bit of the yolk and it was not as sweet and lemony as I was hoping for.  I’ll have to use her recipe the next time around.

Meringue and Lemon Curd

Takeout Menus

It’s been a while since my last post. I was very busy with planning for and executing on my mom’s birthday celebration. More on that later.

As I reflect, it’s only been about 9 months since I started this journey and I’m a long way from the “clueless cook” I once was.  Tomorrow is trash and recycling day and as a symbolic gesture I am tossing out all of my takeout menus with the recyclables. This isn’t to say that I will never order out when time is an issue, but more often than not I shall continue to cook my own meals, not only to save on money and improve my skill but also to be more aware of what I am putting into my body. It’s a win, no matter how you look at it.