Lab Musings
This is Jenny, the lab instructor. There is so much interesting activity happening in lab, I thought
I should post some updates about what we are doing an learning. I plan to update this regularly.
I welcome comments or questions regarding anything you read here!!
We have had a few interesting labs allowing us to begin to explore various techniques in food
preparation, and now in food preservation. One theme I am trying to return to regularly is to try
to look at the formulas and relationships of various ingredients in foods. For example, using acid
and fat to create a dressing and a little sweetener to emulsify, and balance the two contrasting flavors.
When you have a basic formula, your can play around with infinite variations and create lots of great
flavors for your food. You are also not limited to only what is written on the recipe, but can find ways
to utilize what is in your pantry at any given time.
Related to this was our challenge recipe: to prepare a version of zuchini pancakes without using the
egg and wheat flour called for in the recipe. This led to many innovative and interesting alternatives,
from mashed plantains and corn chips, to applesauce and cooked quinoa. In any case, it was an
opportunity to discuss the differences in various grains, flours, starches and binders, what they do
in a recipe and how to troubleshoot and substitute for dietary or simply for creative reasons.
Wheat is a particular grain. There are many varieties but all of them, in any form (flour, grain, bran)
contain gluten.
Gluten is the protein in wheat, rye and barley that provides much of the 'gluey' stickiness allowing
for successful breads and baked goods. It is also the source of many sensitivities and allergies.
Flour is simply ground grains, seeds, nuts and legumes. It can be glutinous or gluten free. Flour
always begins as 'whole grain' and becomes more refined through a process that removes the bran
and germ. The more whole the flour, the more nutritious it is. The most nutritious form of grain or
any food is the whole food itself.
This week we learned about quick pickling as a fast form of food 'preservation'. While these foods
must be refrigerated, and can only last a few months, these are great ways to preserve foods for the
short term that might otherwise go to waste, and also wonderful complements to other foods for
flavor, texture and for balancing heavy and fatty foods with lighter and more acidic foods. We
prepared kim chee (Korean spicy cabbage) with local (!) cabbage from Cornercopia, two versions of
quick pickled vegetables including one with local (!) beets and onions, marinated vegetables and
stir fried vegetables. Yet another formula, combining acids, sugars, fermented foods like tamari
and sometimes spicy foods like hot peppers to kill bacteria while providing beneficial cultures,
and lovely flavors.
Blanching is the process of boiling food to its peak color and crunchiness, and then immediately
chilling on ice or in cold water to stop the cooking at that point. It is a great preparation for some
of these preservation techniques because vegetables remain crisp and colorful and retain nutrients
while being preserved.
Keep your eyes out for more about our lab adventures! Happy Cooking
For those of you interested in more thoughts on gluten free baking, here is a nice basic overview
of techniques and 'formulas': http://www.huffingtonpost.com/beth-hillson/gluten-free-baking_b_2638404.html?utm_hp_ref=fb&src=sp&comm_ref=false#sb=4027192,b=facebook
I should post some updates about what we are doing an learning. I plan to update this regularly.
I welcome comments or questions regarding anything you read here!!
We have had a few interesting labs allowing us to begin to explore various techniques in food
preparation, and now in food preservation. One theme I am trying to return to regularly is to try
to look at the formulas and relationships of various ingredients in foods. For example, using acid
and fat to create a dressing and a little sweetener to emulsify, and balance the two contrasting flavors.
When you have a basic formula, your can play around with infinite variations and create lots of great
flavors for your food. You are also not limited to only what is written on the recipe, but can find ways
to utilize what is in your pantry at any given time.
Related to this was our challenge recipe: to prepare a version of zuchini pancakes without using the
egg and wheat flour called for in the recipe. This led to many innovative and interesting alternatives,
from mashed plantains and corn chips, to applesauce and cooked quinoa. In any case, it was an
opportunity to discuss the differences in various grains, flours, starches and binders, what they do
in a recipe and how to troubleshoot and substitute for dietary or simply for creative reasons.
Wheat is a particular grain. There are many varieties but all of them, in any form (flour, grain, bran)
contain gluten.
Gluten is the protein in wheat, rye and barley that provides much of the 'gluey' stickiness allowing
for successful breads and baked goods. It is also the source of many sensitivities and allergies.
Flour is simply ground grains, seeds, nuts and legumes. It can be glutinous or gluten free. Flour
always begins as 'whole grain' and becomes more refined through a process that removes the bran
and germ. The more whole the flour, the more nutritious it is. The most nutritious form of grain or
any food is the whole food itself.
This week we learned about quick pickling as a fast form of food 'preservation'. While these foods
must be refrigerated, and can only last a few months, these are great ways to preserve foods for the
short term that might otherwise go to waste, and also wonderful complements to other foods for
flavor, texture and for balancing heavy and fatty foods with lighter and more acidic foods. We
prepared kim chee (Korean spicy cabbage) with local (!) cabbage from Cornercopia, two versions of
quick pickled vegetables including one with local (!) beets and onions, marinated vegetables and
stir fried vegetables. Yet another formula, combining acids, sugars, fermented foods like tamari
and sometimes spicy foods like hot peppers to kill bacteria while providing beneficial cultures,
and lovely flavors.
Blanching is the process of boiling food to its peak color and crunchiness, and then immediately
chilling on ice or in cold water to stop the cooking at that point. It is a great preparation for some
of these preservation techniques because vegetables remain crisp and colorful and retain nutrients
while being preserved.
Keep your eyes out for more about our lab adventures! Happy Cooking
For those of you interested in more thoughts on gluten free baking, here is a nice basic overview
of techniques and 'formulas': http://www.huffingtonpost.com/beth-hillson/gluten-free-baking_b_2638404.html?utm_hp_ref=fb&src=sp&comm_ref=false#sb=4027192,b=facebook
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