Baking Powder vs. Baking Soda

 

Baking Powder or Baking Soda…which is best?

The answer is, it all depends on the recipe ingredients you are making.  They can be substituted for each other, but not in equal amounts.  Baking soda is THREE TIMES more powerful as a leavening agent than baking powder.  So, if you are substituting, use 1/3 tsp of baking soda to equal 3tsp of baking powder. That is why most all recipes call for more baking powder than baking soda.  This is not exact, but it will keep you in the ballpark.

·         Baking soda:  bicarbonate of soda

·         Baking powder: bicarbonate of soda, tartaric or other acidic acid (cream of tartar), and corn starch

Bicarbonate of soda (baking soda) needs the presence of an acidic liquid (buttermilk, vinegar, etc) to activate the gas bubbles that cause your dough to puff up, or rise. Baking powder has the acid (in powder form) in it, so when moisture is added, the bubbles activate. Typically, baking powder works well in recipes that call for non-acidic liquids.  Baking soda needs the acidic liquid to properly activate. Example: Buttermilk pancakes or biscuits do not typically need baking powder, but a small amount of baking soda will make the pancakes and biscuits light and fluffy. The acidic buttermilk activates the soda. CAREFUL…bicarbonate of soda is powerful stuff, and too much baking soda will make your pancakes taste like you have a piece of aluminum foil in your mouth. 

If you understand these two agents, and how they activate, you can be more creative in some of your cooking endeavors. When using both baking powder and soda, it is best to get your item into the oven or on the griddle as quickly as possible.  This tiny acid bubble activate instantly, and will tend to lose their punch in a short amount of time.

Hope this helps in your baking/cooking.

BANANAS...Nature's perfect snack

 Copied from Cleveland Clinic HealthEssentials Newsletter

Some have called bananas “nature’s perfect snack,” and it’s easy to see why. The curvy yellow fruits come conveniently packaged, travel well in a lunch bag or purse and are incredibly versatile. They make a great smoothie mixer or a tasty topper on cereal or oatmeal and even have their very own category of (delicious!) muffins and bread.

Are bananas healthy?

 “Absolutely,” says registered dietitian Elyse Homan, RD, LD. “They’re full of nutrients and easy on the gut. Very few people have problems digesting bananas.”

So, what are you eating when you peel and enjoy? A medium-sized ripe banana contains:

• 105 calories.
• 1 gram of protein.
• 28 grams of carbohydrates.
• 15 grams of (natural) sugar.
• 3 grams of fiber.
• Less than 1 gram of fat.

Health benefits of eating bananas

From vitamins to minerals to fiber, bananas are good for you, with lots of nutrition to offer. Plus, they’re easy to digest, reiterates Homan. Here’s a breakdown of banana’s most notable nutritional benefits:

1. Fiber for improved digestion and disease prevention

With 3 grams (g) of fiber, a banana supplies nearly 10% of what you need in a day, based on a 2,000-calorie daily diet, according to the U.S. Department of Agriculture (USDA) dietary guidelines.

You hear “fiber” and probably automatically think of digestion. It’s true — fiber is great for your gut. It helps keep things moving in your intestines, and most of us probably need to eat more.

But fiber also impacts your health in other ways. Researchers who looked at data from nearly 200 studies found that people who ate 25 to 29 g of fiber a day had up to a 30% decreased risk of:

• Colorectal cancer.
• Heart disease.
• High blood pressure.
• High cholesterol.
• Stroke.
• Type 2 diabetes.

2. Vitamin C for better immune health

Vitamin C (ascorbic acid) is a nutrient that helps your body absorb iron and boosts your immune system’s ability to fight illness. Adults need 75 to 90 milligrams (mg) per day. A banana delivers about 10 mg of vitamin C.

Vitamin C is one of many antioxidants you can get from food. Antioxidants are important because they cancel out free radicals in your body. Free radicals can build up and damage your cells, leading to disease. But antioxidants like vitamin C keep free radicals in check.

3. Vitamin B6 for improved metabolism and more

Your body needs vitamin B6 for:

• Appetite regulation.
• Immune system functions.
• Metabolic processes.
• Nervous system health.
• Sleep regulation.

“One banana will give you one-quarter to one-third of the vitamin B6 you need in a day,” says Homan.

4. Potassium for organ health and lower blood pressure

The USDA recommended daily intake of potassium for adults is 4,700 to 5,000 mg. A banana supplies you with about 422 mg, or a little less than 10% of what you need per day.

Potassium, a mineral, does a lot for your body. It’s essential for the proper function of your:

• Heart.
• Kidneys.
• Muscles.
• Nerves.

Getting enough potassium also keeps your blood pressure in a healthy range. Potassium, which lowers blood pressure, balances out sodium, which raises blood pressure.

Homan says potassium also benefits your vascular system — the network of blood vessels and lymph vessels that run through your body’s tissues and organs — and reduces your risk of:

• Heart disease.
• Kidney failure.
• Stroke.

5. Magnesium for improved blood pressure, blood sugar and more

A single medium-sized banana offers about 32 mg of the mineral magnesium, which fulfills around 8% to 10% of your daily magnesium requirement.

Magnesium is involved in many processes in your body, including:

• Blood pressure.
• Blood sugar levels.
• Building proteins.
• Maintaining bone.
• Muscle function.
• Nerve function.

Bananas and resistant starch

Green, or unripe, bananas are high in resistant starch. “Your body can’t digest resistant starch,” notes Homan. “Instead, it’s a prebiotic that promotes the growth of good bacteria in your colon.” Prebiotics improve digestive health and can be helpful if you’re experiencing diarrhea.

“I often hear patients say they avoid bananas since they’ve heard the fruit is too high in sugar,” says Homan. As bananas ripen, much of the resistant starch changes to sugar. But the health benefits of antioxidants and fiber outweigh the naturally occurring sugar. For those worried about blood sugar levels, pair bananas with a protein source such as peanut butter or a cheese stick for better control.

A small word of warning about unripe bananas: “If you’re not used to eating resistant starch, start slowly to let your body get used to it. Some people can experience constipation, gas and bloating at first,” adds Homan.

Another plus of this fruit? In addition to all the health benefits of bananas, they’re less expensive than many other fruits.

OpentheG8 Meatloaf with Buffalo Trace Bourbon Sauce/Glaze

INGREDIENTS

·         1lb ground beef (suggest 85/15)

·         ½ pack of Lawry’s or McCormick’s Meat Loaf seasoning

·         ½ cup seasoned stuffing mix

·         ½ onion chopped medium fine

·         2 stalks celery chopped medium fine

·         2-3 cloves of fresh garlic chopped or pressed

·         1 egg

·         ¼ cup heavy cream

·         2 TBL clarified butter

·         Lawry’s season salt to taste

·         ½ tsp Fresh ground black pepper

 

GLAZE

·         Equal parts ketchup/BBQ sauce (savory) (apprx ½ cup each)

·         2 TBL pure sorghum (substitute raw honey)

·         ¼ tsp dry mustard

·         ½ TBL Cholula Sweet Habanero Hot Sauce

·         ¼ cup Buffalo Trace Bourbon (or any equivalent whiskey/bourbon)  If you don’t want to use bourbon, just leave it out or substitute with something of your choice.

 

Saute onion & celery. Add garlic at the end for about 30 seconds. Put in large mixing bowl with ground beef, meatloaf seasoning, stuffing mix, egg, cream, salt and pepper. Mix well, but don’t mash it too much.  I use an 8inch cast iron skillet with 2TBLS of clarified butter to cook the meatloaf.  Use what you have. Fill cooking pan/skillet, but do not press too tightly.  Cook for 45-50 minutes at 375° Remove and drain excess fat. Spread glaze/sauce on the top and put it back in the oven uncovered for 20 minutes.  Remove from heat and let set for 10-15 minutes before serving.

This is a combination I came up with because it is what I had on hand. I keep a bottle of bourbon to cook with, but that is up to the individual. It uses some prepared products and some natural ingredients. Substitutions can easily be made to what you have.  I used the prepared meatloaf seasoning packet because I had it. I use seasoning packets for pot roast, beef stew & meatloaf interchangeably.  

Serves 2-3 people:  Double for a regular size meatloaf.  This is the best I remember…if something doesn’t make sense to you…CHANGE IT!  I rarely ever do a recipe exactly as it is written.

Umami...what is it?

Umami is one of the five basic flavor profiles: Sweet, Salty, Sour, Bitter & Umami
What Does Umami Taste Like?

The umami taste refers to foods that are fundamentally hearty and savory, as opposed to sweet, salty, sour, or bitter. Some food scientists have conjectured that many people’s lifelong attraction to umami flavors traces back to the elemental liquids, like amniotic fluid, at the beginning of a human life cycle.

The secret to the umami taste is the amino acid glutamate. Many are familiar with the food additive monosodium glutamate (MSG) as a flavor enhancer in Chinese food: the umami flavor is nearly synonymous with multiple Asian cuisines. MSG itself has been subject to extensive stigma, but the U.S. Food and Drug Administration (FDA) has designated it as a safe ingredient. As a commonly occurring amino acid, glutamate does not pose a known risk to human health.

What Foods Are Good Example of Umami?

If you’re not quite sure what umami tastes like, here are some examples of umami-rich foods, many of which offer their own health benefits:

• Shiitake mushrooms
• Edamame
• Soy sauce (which is also salty)
• Fish sauce
• Ripe tomatoes
• Tomato sauce
• Miso soup
• Roasted seaweed
• Barley green tea
• Braised salmon
• Hard cheeses (like parmesan)

5 Tips For Incorporating Umami Flavors In Cooking

It’s easy to incorporate the savory taste of umami foods in your own cooking. Here are five ways to get started.

1. 1. Use miso paste. Easily found in Asian grocery stores, miso paste can be added to soups to bring savory overtones to your taste buds.
2. 2. Add fish sauce to stir fried food. Fish sauce is another mainstay of Asian grocery stores and to many Asian cuisines, particularly Thai and Vietnamese. Fish sauce is pungent and salty, and a little will go a long way, so use it regularly but in small quantities.
3. 3. Roast vegetables. Raw vegetables do not necessarily exhibit umami qualities, but roasting brings out their savory characteristics. Braising them with olive oil only further enhances the sensation, and it can add heartiness to a good Italian dish.
4. 4. Use mushrooms. Mushrooms are natural umami foods. Whether you add shiitake mushrooms to a salad or roast a portobello mushroom as a hearty entree, mushroom-based cooking brings out the taste of glutamates in a unique way.
5. 5. Experiment with fermented sauces. The ever-popular soy sauce is made from fermented soybeans and contains a strong umami flavor. Other fermented sauces can be made from rice, barley, and fish. All are naturally rich in glutamate, which means the umami flavor will be prominent.
   
   (copied)

Aspen walking stick finishing

 

three views of the same stick

I harvested an aspen pole from the side of the road where it had been pushed over by a grader or snow plow.  It was pretty well dry from the start, but I let it dry some more. I skinned the white bark but there was a scar near the top where the sap wood had been peeled back and the regular (heart wood) wood was exposed. I wanted to keep this contrast for color and character.  Here are the finishing steps and products I used.

• After smoothing the stick with a very sharp knife and mallet, I initially sanded with a medium grit paper.  I finished sanding with a fine 220 grit paper.  
• Using a soft cotton cloth, I applied two coats of Varathane Penetrating Wood Stain (Ipswich Pine) and allowed it to dry overnight between coats. This is an oil based stain.
• Using a soft, small brush, I applied 4 coats of Behr Premium Polyurethane semi-gloss finish. Between coats I checked for any rough spots and lightly sanded the spots with the 220 paper. I then went over the entire stick with 1000-1500 grit silicone carbide paper (black) before adding the second coat. I repeated the process for the 3rd and 4th coats.
• The finish is shiny, but not high gloss.  It is a deep finish that is smooth as glass to the touch and beautiful in appearance.
  
• I had initially planned to apply 5-6 coats of polyurethane, but was very satisfied after the 4th coat.

That is it.  There are many methods of finishing your wooden walking stick on the internet. I just reverted back to my wood working days in high school and built a finish a step at a time. It was a pleasure to work on and to see the finished product emerge.

Grilled Boneless Chicken Breasts

This is a challenge to get right. I am going to bullet point several key factors that will help you grill skinless chicken breast to an acceptable doneness and not be bone dry. There are many variables you can play with, but a few things that must be done correctly.

 

·        Medium heated grill. Know your grill and it’s hot spots.  Find the most evenly heated zone, and use that area.

·        Chicken breasts are not uniformly thick. That is the culprit for most overdone or underdone cooking.  You must use one of a couple of methods to even out the protein.

o   Place breast in a plastic zip-seal bag, slightly oiled, and pound it to the desired thickness.  The goal is to get the whole piece the same thickness.

o   Or, butterfly the breast. This takes a bit of knife skills, but it is my preferred method. It does not mutilate the fibers and texture of the protein.  To do this, you only cut the thick part and not clear through. Butterfly the thick end to the same thickness as the thin part.

·        Chicken breast is bland. It needs a boost. Always marinade, and use any recipe you desire as long as there is come citrus (I prefer lime juice) in the marinade. Completely coat/cover the chicken and leave it covered in the frig for at least one hour.  This will add flavor, and even more importantly, it tenderizes your protein.

·        Remove from marinade and DRY both with a paper towel, This will allow for a great caramelized grilling experience.

·        Season each piece on both sides to your own taste and desire. Salt and fresh ground black pepper are standard, but there are numerous dry rubs and seasonings that you can use. Season sparingly.  Light coats, not heavy.

·        Place on grill with the smooth side down (this will be your serving side). I personally do not want crisscross grill marks on chicken breasts. One set of marks in one direction is what I go for. This should take about 3-4 minutes per side. Don’t fiddle with your chicken. Lay it on the grill and LEAVE IT ALONE for at least 3 ½ to 4 minutes. Turn it once.

·        DO NOT LEAVE the grill, and use a timer and an instant read thermometer. Chicken can be overdone (ruined) in a matter of 30 seconds, so stay with it.

·        Use an instant read pin thermometer. I have used several and the Thermapen is the one I trust.

·        Do not leave your chicken on direct heat past 150º. Nearly all charts will tell you to cook it to 165º. That’s great if you want bone dry, tasteless chicken. Pull it off direct heat at 150º and let it stay on the grill with indirect heat for another 1-2 minutes. You can also lightly sauce (BBQ or other) your serving side and let it warm up.

·        Use standard methods of preparing chicken and washing your hands to stay safe.  Most experts will advise not to wash your raw chicken pieces. This can result in splatter contamination. Don’t try to fix poor prep by overcooking.

 

There you go. Each person will find the ways that work for them. This is what I have found to have safely done, yet tender and juicy boneless chicken breasts.  Happy grilling!

Cabbage Soup with Options

Ingredients

·         5 or 6 stalks of celery

·         4 or 5 carrots (depending on size and preference).
Slice carrots medium thin. For extra large carrots, halve them and then slice.

·         1 medium chopped red bell pepper

·         1 medium to large chopped onion (any will do:  red, white, yellow)

·         28oz diced/crushed tomatoes/with juice  (San Marzano are the best)

·         32oz Chicken or beef stock (or an equivalent)  Homemade vegetable stock is the best

·         1 medium head of cabbage (cut medium to large according to preference)

·         1-2 TBL Old Bay Seasoning

·         1-2 tsp granulated garlic

·         Kosher, pink Himalayan, or sea salt

·         Fresh ground black pepper

·         Water as needed to cover the vegetables and to provide adequate broth

 

Some possible options:
Frozen or fresh green beans and corn

Sliced mushrooms

White miso soy bean paste

Dry soup mix

Lawry’s Season Salt (sparingly, to taste)

Dale’s marinade, or soy sauce

Make a roux if you want a creamy version of soup

Cook soup in large Dutch oven or even better, a 24-32 qt. stock pot

Be careful not to add too much salt….go easy and add slowly. Depending on what options you use, you may need more or less salt.

Prepare your Mirepaux first
Mirepoix (pronunciation: meer-PWAH) is the aromatic flavor base made by lightly cooking onions, celery, and carrots. The vegetables are cooked slowly in butter or olive oil in order to coax out the flavors without browning or caramelizing them.  (it’s the little things that make it amazing)

After this, it is EVERONE IN THE POOL!  Use a very large stock pot. Add extra water as needed for broth. Bring to full boil, and then reduce to simmer. Needs to cook for a couple of hours.  I don’t think I have made this exactly the same way twice.  It depends on what I have and what produce looks good. Make it your own.

Let's Talk BBQ Sauce

 I like to pass along little tips as I find them (and use them). I won't recommend an item if I haven't taste tested it. Let's talk BBQ sauce for a minute.

1. You can absolutely make your own cheaper (read ingredients, select the ones you want and cook it down). Don't be afraid to experiment. I do it ALL the time (usually late at night)
2. You can find a brand you like, and adopt it as your "go to" sauce.
3. You can take two or three (at most) sauces that contain the desired sweet, smoky, heat, etc., that you like and combine them into one sauce (I rarely ever use one sauce right out of the bottle with out customizing it).
4. HIGHLY RECOMMENDED: Stay open to new sauces and ideas as you might think of them, find them, have them suggested to you, or whatever. Just don't live in a culinary rut. A few drops of things like Worcestershire, A-1, soy sauce (aka: bug juice), powered mustard, sorghum, honey, hot sauce, and on and on...might create a sauce that is truly your own and delicious.

Here is a tip: TRY THIS! A Kansas City style sauce
Meat Mitch WHOMP BBQ Sauce
It might be a bit peppery for you, so mix it with a bit of Sweet Baby Ray's or Famous Dave's Rich and Sassy. I LOVE IT. It may be my new (at least at this time) favorite sauce to eat and to mix with.

Important Steps in Cooking

·        Plan your meals (for the week) and know which ingredients you have and what you need to buy. One rotisserie chicken may be the main ingredient for two, or even three meals for the week. (example: plain chicken, chicken Caesar salad, chicken noodle soup)

·        Mise en place!  Put in place. Do the prep work before starting to cook.  Chop veggies, measure ingredients and separate into small portion cups, get your spices and aromatics in front of you, etc.  This may be the single most important thing for consistently good cooking.

·        Have and use the right utensils.  From measuring to chopping.  Have sharp knives and treat them right. Select the pans, pots and bowl you will need.  Have more than one stirring spoon, tongs, spatula, ladle, whisk, spider, strainer, etc. in a drawer and by the stove.

·        Keep a bowl of kosher salt and fresh ground pepper by the stove top

·        Keep EVOO by the stove, but not close enough to be heated

·        Bowl of disinfectant water and bar towel (one gallon water to one TBL of bleach OR 2 TBL white vinegar…not both).  Wipe things down as you go.  Keep a wet, disinfected towel with you all the time. Clean as you go, as much as possible.

·        Read the entire recipe or (if you are cooking by one) before you start. If you are not using a recipe, think through the steps you will need to follow.

·        Have hot pads and cutting boards (for chopping or setting extremely hot pans on) handy.

·        Tasting spoons close at hand

·        Select and have ready the serving/plating dishes you intend to use

·        If you are going to use a mirepoix (pronunciation: meer-PWAH) which is the aromatic flavor base made by lightly cooking onions, celery, and carrots…begin with the onions. If you are using garlic, add it last and for only a few seconds.

·        Use seasonings (dried/ground season) early, aromatics (fresh herbs) late.

There are always reasons for exceptions. However, if you have these steps down, then the exceptions will be for a purpose, not from oversight or neglect. You won’t get to the end of a cook and say; “Oh CRAP…I forgot the….” 

Stress Free Cooking:  The Gatekeeper

Gatekeeper's Prime Rib Roast (standing or boneless)

·       Season with kosher salt and fresh ground black pepper for 24 hours on a rack (uncovered) in the frig.

·         Out of frig for at least 2 hours to bring to room temp

·         Set oven at 250

·         Light basting of clarified butter or cooking oil: apply any dry seasoning you desire.  Season lightly, so as not to cover the beef flavor. I like “Cattleman’s Grill” California Tri-Tip rub.  www.cattlemansgrill.com

·         Insert remote probe into the thickest part of the roast

·         In oven for about 3 hours, or until the center temperature reaches 120° for rare, or 125° for medium rare.

·         Remove from oven on rack, cover with foil and rest for 45 minutes to an hour.

·         Heat oven to 525°

·         Uncover roast and place in roasting pan  (cast iron or enamel coated cast iron is best)

·         Baste liberally with soften (not melted) butter

·         Place in oven for 15 minutes

·         Remove from oven….should have a nice crust.

·         Place on cutting board to slice

·         The drippings from the roasting pan will make excellent gravy, if desired

·         For an easy au jus, use a can of Campbell’s Beef Consomé (not beef stock).

·         Remove bones (if a standing rib roast). Cut as close to the rib bones as possible.

·         Slice in about ¾ inch cuts and serve.

 

 

There are so many good methods for making this phenomenal roast, and you may have your own favorite.  Whichever method you use here are a couple of things to remember:

·         Season early and allow time for salt to penetrates the roast

·         Cook low and slow to desired temp. (250° oven setting suggested)

·         Rest for about an hour

·         Reverse sear (at the end, not the beginning) at very high temp to get a good crust. (525° suggested)

 

With these steps in mind, many timings, resting, closed oven door methods can work very well.

Cooking on an inside oven, outside grill, or Green Egg style cooker can all work well.  The reverse sear is very important for an even cook.