Cooking

Wednesday, 24 - March - 2010

Oven Temperatures ~ Measurements ~ Cooking Techniques

A recipe is like a road map. Before you can follow a recipe you must have some understanding of what it is trying to tell you.

First, I made an effort to identify the difficulty level of the recipes by using the colored stars. Keep in mind though, what may be difficult for one person might be simple for another. Also, using the proper tools makes everything easier but my goal is that the beginner cook who has the basic tools to be able to reproduce these recipes. Cooking is an art and like any art the beginnings are simple. What you will not find an approximate preparation time because a cook's proficiency in the kitchen is always going to be based upon their familiarity with what they are doing. In other words: the more you cook, the faster you will become when you cook.

I would like to assure you that I have cooked and tasted each and every recipe found on The Daily Biscuit. They have been made in my kitchen and approved by my friends, family and myself. If I receive a recipe I assure you that it will not be included on this site until I have cooked it and tasted tested by my family and friends. My criteria for what type of recipe to be included on The Daily Biscuit is that it must be tasty. Bon Appetit!

 Novice

The only time you have ever been in the kitchen is when your mom called you to come eat or you were raiding the refrigerator. This is designed to give you a starting comfort range in the kitchen and yes, it is more than boiling water. However, if you have never boiled water then you should visit the Cooking page because it will help you set up a starter kitchen at a minimum cost.

 Beginner

You understand the basics of the kitchen operation and you are semi-comfortable looking at more complicated recipes. OMG! You are even beginning to enjoy cooking!

 Competent

You are no longer afraid to open a cookbook and you actually sharpen your knife before using it, every time! While browsing through a store that supplies cooks' tools you splurged and bought a really cute timer.

 Proficient

You are able to prepare a meal so that all the courses are ready at the proper serving times. You understand the language of cooking and you experiment a little; sometimes it is really good!

 Advanced

You know what you have in your kitchen and in your pantry and where it all is. You are currently or already have invested in better quality cook's tools. You are comfortable preparing meals both large and small. You have discovered you can discern the ingredients of a recipe when you eat out. You have also gained weight and discovered why cooks love to entertain guests.

 Master

Nobody turns down an invitation to your dinner parties. When it is a pot luck at work, everyone asks you first what you plan on bringing. (You suspect they are planning their pots based on yours.) You are very proud of your knifes and, at the very least, own a copper bain marie with a ceramic insert.

I am not a nutritionist nor a professional cook so please don't expect that level of expertise from me. Why this section is here is because several people, including my children, have asked me for my recipes and I've gotten tired of writing them down.

By the way, if you would like to add a recipe please send it to me at administrator@thedailybiscuit.com and I will consider adding it to this site. Please make sure you give me your name if you want to recognized for the recipe and any other information you wish to be noted as well.

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Temperature Conversions for Ovens

. . . .
Until I had come to France I had never seen an over with numbers ranging from 1-9 instead of degrees marked in Farhenheit. It was trial and error until I found an oven thermometer in Farhenheit, but I thought all ovens in Europe were marked by 1-9. I really didn't like that system. Later we had a digital oven that increased 5 degrees Celcius. So I have rounded off all the temperatures to the nearest on my Farhenheit thermometer but now I am comfortable cooking with Celcius. If you are wondering where the terms of Slow, Fast, Red, etc., came from, well, they were the terms my Great-grandma Dickey in Ingram,Texas. I don't remember all the terms she used related to cooking but I do remember the stove because it was hot! She lived to a noble old age and up until two years prior to her death she still cooked using her behemoth of a wood burning stove. This is not an of my Grandma Dickey's stove but this is how I remember it. (It was quite impressive for a 4-year old child! Oh, how very badly I wanted to be allowed into the kitchen to do what all the other grown-up women did with that very dangerous beast.) Anyway, Grandma Dickey used these terms to describe the various oven temperatures in the recipes she passed down to her children, grandchildren and which I later inherited. I do apologize if my memory is faulty on this topic. ∗ I do suggest that you buy an oven thermometer and a meat thermometer. Both will help you a great deal in preparing meats.
. . . .
Oven Temperatures
Description		Fahrenheit	Celcius	Mark
Very Slow (warming oven)		225-250	110-130
Slow (slow cooked red meat stews)		275	140	1
... (just like 325 for same meats)		300	150	2
... (pound cakes) (poultry, veal, game meats) (quiche)		325	170	3
Walking (cakes) (beef, lamb)		350	180	4
Medium		375	190	5
... (cornbreads) (tarts, pies)		400	200	6
Fast (soft flat breads) (cobblers)		425	220	7
...  (pita breads)		450	230	8
Hot (yeast loaf-breads)		475	240	9
Red Hot (pre-heat for breads) (crackers)		500	250
. . . .

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Measurements & Conversions

. . . .
I have to be absolutely straight forward about these measurements. First, I seldom measure anything but whenever I do I use a digital read out scale and that scale is metric. Last time I was in the USA I brought back some measuring spoons and cups for the sole purpose of this chart given below. My method was to write the recipe as I prepped; measure by sight/feel to measuring spoons/cups to scale. The truth is that method doesn't work very well. Solids, wets, drys do not have the same weights per volume. A tablespoon of cream is not going to have the same weight as a tablespoon of pepper corns or a cup of cornmeal is not going to weigh as much as a cup of packed brown sugar. You see the problem? The result is that I have defaulted to the metric system and converted only when I think it is necessary, because if the truth is told, all of that all that measuring is just plain boring. If you would rather not measure all you need to do is pay attention to the measurements the first few times you cook and soon you will develope an eye for quantities. It is also to your benefit to use a standard that is not going to change. The standards I have found are Pyrex. Pyrex mixing bowls have remained the same size ever since I can remember. These bowls are inexpensive, sturdy and easily stored because they nest in each other. My only wish is that Pyrex would sale 3 sets that would eventually nest in each other. My wish fulfilled would be Pryrex nesting bowls of 6qt, 5qt, 4qt, 3qt, 2½qt, 2qt, 1½qt, 1qt, ½qt. I do wonder what I would do with a 6qt bowl though, since I no longer make bread 3 times a week. Ramekins do double duty in my kitchen. They are, of course, used to bake with. But they are also used to hold smaller amounts of ingredients. That's because there is never enough storage space in any kitchen so the only solution is for an item to serve become multi-functional whenever possible. I am sorry to say that measuring spoon and cups do not meet that need. As a matter of fact, the only thing that a measuring cup has that a mixing bowl doesn't is the pouring spout. Pretty sad, huh? Anyway, I encourage you to learn to measure by using the metric scale as it is far more accurate to a finer degree than US standard measuring tools used in cooking. The measurments in this chart are the same I learned when working in hospital pharmacies. Just remember that dried herbs are not the same weight as other dried forms such as sugars and that for volumes liquids are (as a standard) heavier than than the equivlant volume of dry. Also, you may not be aware that the spoons that are included within your flatware set are not accurate measures. They can be off by over half of the recognized measure so it is never suggested that you use these types of spoons for any type of measurement. It is also good to know that a teacup is traditionally only 6 fluid ounces or 180 milleliters. If you are using a teacup for dry weight then that is 6 ounces dry or &frac3/4; cup, 180 grams dry weight. I have never seen a single recipe call for a teacup as measurement, but if you are starting out on a shoestring budget this is good information to have.
...
Liquid Forms	Abbr.	US Measure	Metric
Teaspoon	tsp or t	60 drops or 60 gtt	5 ml
Tablespoon	Tbsp or T	3 t	15 ml
Fluid Ounce	fl oz or oz	2T	30ml
Cup	cup or c	8 fl oz	240 ml
Pint	pint or pt	16 fl oz or 2 c	480 ml
Quart	qt	32 fl oz or 2 pt	960 ml
...
Dry Weights	tsp and Tbsp are approximately the same as liquid measurements
Grain	grain or gr	1 grain	60 mg
Grains	grains or gr	15 gr	1 g
Ounce	oz	2 T	30 g
Pound	lbs	16 oz	480 g
...

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Cooking Terms & Techniques

A recipe is like a road map. Before you can follow a recipe you must have some understanding of what it is trying to tell you. I will be adding more to this list over time. If there is a cooking term you don't understand or that you wish to clarify or be clarified please don't hesitate to write me.

Braising

When the term 'Braising' is used it generally refers to meats but it can also be done with vegetables and they are the better for it. Brasing is almost like stewing but there is much less sauce at the end. Like stews, inexpensive meats and fiberous vegetable are often used and the cooking can take place on the stove top or in the oven. First the meat is browned and I suggest you brown the meat in the same pan which you will cook. It just makes no sense to let all of that yummy aprées-browning flavor go to waste. You can even add the vegetables you want to have a bit more color to the browning process but be careful because burned or scorched vegetables are really unpleasant to both the nose and appetite. After the meat is browned, add the vegetables and then about 1 to 2-inches (2.5cm to 5cm ) of water or a seasoned liquid. Lower the heat to a low simmer and cover. Come back in an hour or so to a wonderfully aromatic dish. Here is my personal *hint*: Before browning the meat, add a small amount of oil or butter to the warming pan. As the pan warms, quickly chop some celery, onions, garlic and any other seasoning vegetable you like. Toss these in the pan to sautée lightly; just enough to release their flavors. Then remove and set them aside to reintroduce them again just before you add the liquid. I like vegetables prepared like this with meats but it does leave something lacking with it comes to color for the eye. Occassionally I will cook half of the vegetables in another pot just before the braised dish is finished cooking and then add them. This gives the dish a wider variety of tastes and it also allows the dish to be more eye-pleasing.

Brining

Brining is a method of preserving foods without refrigeration but don't let that stop you from using it as a cooking technique. I learned to brine poultry from my mother. Brining is simply water and salt. To make a brine the recipe is about 1/4c (60g)of Salt for every 4c of water. Once the brine is made, place the poultry in the brine and make sure it is fully submerged. Cover the bowl or pot with plastic wrap or a top and set in into the coolest part of your refrigerator for 12-24. You can add herbs, wine or fruit juices but you should heat a cup of water for the herbs to diffuse and then add them along with the water to the brine bath. The brining bath must not be any warmer than room temperature before you place the meat in it. Whole shrimp require only 45 minutes in brine. Individual cuts of meat require about 3-6 hours, depending on the cut of meat and how thick a cut it is. Bite-sized peices of meat only require about an hour. An entire turkey or a large piece of roasting meat, such as a leg of lamb, will require 24 hours

Once the item is brined remove it and pat it dry with clean paper towels or allow it to rest on a rack placed above the sink for drain for 10-15 minutes. Disgard the brining solution because it can not be reused nor used to cook with.

Deglazing

This is wonderful technique for enriching the flavor of sauces. After you have finished browning any type of item in a frying or sautée pan there remains a residue of a coating (usually unseen) and flakes of crispy little dried bits (that my mother use to steal and nibble on if she was given the chance). There are a number of ways to obtain this treasure trove of flavor but this must be done while the pan is still hot. Deglazing is usually accomplished with a couple of ounces (60ml) of white or red white. My rule of thumb is that if it is a fish dish, any non-sweet white wine will do but if it is a red dish then bring on the best cabernet sauvignon for spicey dish or Burgundy for a mellow dish in our wine cabinet reserve. If it is burgundy then the cook deserves a small glass. Just to test, of course! Pour the wine into the hot pan all the while scraping the bottom with a wooden spatula so that all of that lovely flavor is released and combined into the wine. The wine will rise up into a steaming boil immediately upon hitting the hot pan and this is good. Just make sure you have your apron on. As soon as the liquid in the pan calms to a simmer remove the pan from the heat and proceed with the recipe.

Marinating

Marinating is like brining in that it prepares the meats for cooking Marinating can consist of a dry melange of spices and herbs or it can be a liquid in which spices and herbs are suspended. Most marinades are a combination of oils, wines or vinegars or highly acidic fruit juices, seasonings, and sometimes spicey peppers. Again, meats, poultry and fish are all elegible for marinating. Fish will require as little time as 30 minutes where as a larger piece of meat (like a turkey or leg of lamb) will benefit from 2-3 days. Of course, marinating is done within the refrigerator but it doesn't require a recepticale like a bowl or pot. The marinade is brushed onto the meat and the meat is then either placed into a plastic bag or wrapped in plastic to wait it's turn.

Here is another little something I do before cooking a meat which has been marinaded. When I take it out of its plastic I blot it lightly to remove the excess marinade before grilling, broiling or frying. I found that the meats look nicer when I do this and I think they may just taste a bit better also.

Pan Roasting

Pan roasting is a very simple technique which can be practiced on nearly all types of meats, poultry, and fish. It does require a frying or sautée pan with an oven proof handle. Don't forget you are going to need hot pads also. Begin by preheating the oven to a high heat level (as the recipe will indicate). Then brush frying or sautée pan with oil and heat. When the pan is hot add the meat, poultry, or fish and quickly brown on all sides. Remember this is not to cook the food but to give it a lovely golden color and to seal in the juices. Once all sides are browned turn the least attractive side back so that it is lying next to the surface of the pan. Quickly insert the entire pan with it's contents into the hot oven and allow to finsh cooking there. Once the food is done then remove the food items from the pan but reserve the drippings in the pan if you want to deglaze the pan for a sauce. This technique includes the technique called searing.

Poaching

Poaching is not something I do often, but it is extremely simple to do. Simply fill a pan with enough water to cover the item you will pouch, remember the pan should just accommodate the item being cooked. Season the water if you wish and then heat it to a low boil. Turn the water down to a low heat. Once the water is no longer boiling, only an occassional bubble or three rise to the surface, you can immerse the food item into it's bath. Cover the pan and let the item cook itself. Be careful not to overcook the item, you must attend this process all the while it is happening. Of course, you don't cover the poached eggs, they have their own technique. Pears, fish, poultry are all elegible for poaching.

Roasting

I have read that one of the oldest cooking techniques is roasting but I doubt that. The oldest cooking technique is probably burning.

• Basting meats that are dry roasting, such as poultry, is a must. Basting can be accomplished useing a large long-handled cooking spoon or a baster. It is a simple operation. You remove the roasting pan with the roasted item in it and by taking the fat (called drippings) from the botton of the pan you then spill them over the top of the roasting food item. Repeat this procedure every 30 minutes until the roast is done. By the way, you don't have to use that fat in the bottom of the pan. I don't because I don't like the flavor and I am not about to remove a roasting dish every 30 minutes just to bast the roasted item. I make my own basting fluid and keep it warm on the lowest setting on the stove top. You can find the recipe for Basting Sauce under Soups and Salads.


• Carving is really a challenge for me so I feel like a bit of a hypocrite even writing about it. Never the less, I will proceed. Once the roasted food is taken out of the oven it should be allowed to rest for 5 to 15 minutes, depending on the type of item which has been roasted. Resting the meat allows time for its interior juices to stop cooking. It means that the meat will be easier to carve and that the juices inside the meat won't escape in steam. You may form a tent to cover the item while it rests the required time but do be aware that this will cause a pocket of steam to form and the exterior texture will be compromised.
  
  My advice for the rest of carving is to buy a beautiful carving knife and fork set and give it as a gift to the person you have chosen to be the carver; in my case it is my husband. If they don't already know how to carve various meat you must practice patience and it is also nice to provide them with a set of instructions. Set aside a place out of sight of the guests where they can perfect their skill and only when the carver is confident is it time to place the whole untampered with roast on the table.


• Resting Temperature has two functions. One is to bring the meat to an even temperature before placing it into the oven and the second is to allow the meat to set before carving. No meat should be out of refrigeration for more than two hours prior to roasting with the only exception being allowed for defrosting the meat. I generally take the meat out of the refrigerator at the same time that I am preheating the oven. This gives me ample time to trim, stuff, season, brown, and tie the meat (if necessary) before placing it into the oven for roasting. I do like to allow the roasted meats to cool slightly before presenting them at the table.


• Trimming is something all cooks master easily because it is a must for roasting. All meat comes from a muscle of sometype and all muscle is wrapped in a membrane over which is a layer of fat. Fat burns which not only smokes and smells bad but can adversely affect the taste of the meat. Membranes shrink when heated and this causes the meat to curl which then affects the browning aspect of the meat and the taste. Trim off fat until only 1/8-inch or 3-4cm is all that remains. Take a sharp knife and cut through the membrane with the tip of the knife at 1-inch or 15cm intervals.


• Trussing is the lacing up the opening of a chicken or turkey before roasting it. I think it is pretty useless but it is easy enough to do with a large needle and cooking twine. It will make a prettier roasted bird to set on the table before carving so if you are trying to impress people then learn to truss.

Searing

Searing is a method by which meats, poultry, and fish are quickly browned to prepare them for a second cooking method. Searing not only makes the food more visually pleasing it acts to seal in the natural juices allows a moist meat. It also lends more complex flavor to the meat. To start, the meat, poultry or fish must be washed and dried. You can do this while you heat the pan to a medium high heat. As soon as the pan is hot drop in enough butter to coat the bottom of the pan. Move the melting butter around with a wooden spatula so that the butter just covers the bottom of the pan. Be care to not allow the butter to burn. If it starts to turn brown immediately remove the pan from the heat source and allow it to cool for a minute or two while you adjust the heat to a lower setting. If the item you are planning to sear has a skin side then that side should be the first to be browned. Remember this is not to cook the food but to sear in it's natural flavors while giving it a nice golden brown surface. Turn the meat as soon as the cooking side is brown. Once the sides have been seared remove them from the pan and move onto the second part of preparation. The recipe may or may not call for the pan to be deglazed. You will have to read the recipe to determine whether saving the pan is necessary or not.

Stewing

Stews can be made on the stove top, in a crock pot or in the oven. It is a wonderful way to use inexpensive cuts of meats to your best advantage since it seems that just about anything tastes better stewed. You can mix and match what vegetables to add. You can adjust the herbs and spices to the contents of the stew. They are generally cooked at low temperatures so once you put them one to cook you can go about your daily business and return hours later to a very savory meal. But best of all, there is only one cook pot to clean!

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