Cooking tips I've learned being married to a chef

[scinerd3000]

alton brown is awesome- anyone who wants to know anything nerdy about cooking should watch him- nice post of the vids...props

 

[Nateo]

I tend to dissagree. Maillard browning happens at a much lower temperature and most brewers confuse this with caramelization. You can get caramelization at the surface of your pot where the liquid touches it if the temperature is hot enough and the sugars remain on the surface long enough.

To quote the website I linked to earlier:

"Maillard reactions have three basic phases. 1/The initial reaction is the condensation of an amino acid with a simple sugar, which loses a molecule of water to form N-substituted aldosylamine. This is unstable and undergoes the famous "Amadori rearrangement" to form "1-amino-1-deoxy-2-ketoses" (known as "ketosamines") which can undergo complex subsequent dehydration, fission and polymerization reactions.

But wait, I here you say! "A sugar loses a water molecule and undergoes further dehydration?" Sounds like a Caramelisation reaction?

*And it is!* One of the reasons Caramel and Maillard reactions are confused in brewing and food processing literature is that one of the Maillard paths is a simple Caramel reaction, catalysed by amino acids."

 

[jetmac]

To quote the website I linked to earlier:

"Maillard reactions have three basic phases. 1/The initial reaction is the condensation of an amino acid with a simple sugar, which loses a molecule of water to form N-substituted aldosylamine. This is unstable and undergoes the famous "Amadori rearrangement" to form "1-amino-1-deoxy-2-ketoses" (known as "ketosamines") which can undergo complex subsequent dehydration, fission and polymerization reactions.

But wait, I here you say! "A sugar loses a water molecule and undergoes further dehydration?" Sounds like a Caramelisation reaction?

*And it is!* One of the reasons Caramel and Maillard reactions are confused in brewing and food processing literature is that one of the Maillard paths is a simple Caramel reaction, catalysed by amino acids."

Like the Maillard reaction, caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolysis, as opposed to reaction with amino acids.

Pyrolysis of carbohydrates(including sugars, starch, and fibre) and proteins requires temperatures substantially higher than 100 °C (212 °F), so pyrolysis does not occur as long as free water is present, e.g., in boiling food — not even in a pressure cooker. When heated in the presence of water, carbohydrates and proteins suffer gradual hydrolysis rather than pyrolysis. Indeed, for most foods, pyrolysis is usually confined to the outer layers of food, and begins only after those layers have dried out.
Controlled pyrolysis of sugars starting at 170 °C (338 °F) produces caramel.

Caramelization of Maltose sugars occurs at 356F

 

[Nateo]

Like the Maillard reaction, caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolysis, as opposed to reaction with amino acids.

Pyrolysis of carbohydrates(including sugars, starch, and fibre) and proteins requires temperatures substantially higher than 100 °C (212 °F), so pyrolysis does not occur as long as free water is present, e.g., in boiling food — not even in a pressure cooker. When heated in the presence of water, carbohydrates and proteins suffer gradual hydrolysis rather than pyrolysis. Indeed, for most foods, pyrolysis is usually confined to the outer layers of food, and begins only after those layers have dried out.
Controlled pyrolysis of sugars starting at 170 °C (338 °F) produces caramel.

Caramelization of Maltose sugars occurs at 356F

If you knew all that, why did you ask about caramelization temperatures? Are you arguing that in any cooked food there is 0% caramelization? You've said yourself that pyrolysis happens on the outer layers of food, so I don't understand what your point or, is why you've bolded your text where you did.

"The Maillard Reaction" is not one specific reaction, but a combination of several different reactions, one of which is "dehydration and further oxidation and degradation."

Caramelization is defined as "dehydration and further degradation and oxidation. "

 

[Hugh_Jass]

You don't need a cast iron pan to caramelize sugars.

Do you know at what temperature sugars caramelize?

So, do you know at what temperature sugars caramelize?

Sorry, didn't mean to come off that way. Just wondering at what temperature sugars in food caramelize.

Hmmm...what are the different types of sugars and why would they caramelize at different temperatures?

Like the Maillard reaction, caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolysis, as opposed to reaction with amino acids.

Pyrolysis of carbohydrates(including sugars, starch, and fibre) and proteins requires temperatures substantially higher than 100 °C (212 °F), so pyrolysis does not occur as long as free water is present, e.g., in boiling food — not even in a pressure cooker. When heated in the presence of water, carbohydrates and proteins suffer gradual hydrolysis rather than pyrolysis. Indeed, for most foods, pyrolysis is usually confined to the outer layers of food, and begins only after those layers have dried out.
Controlled pyrolysis of sugars starting at 170 °C (338 °F) produces caramel.

Caramelization of Maltose sugars occurs at 356F

Must have done some reading in the last couple of days.

 

[optimatored]

If you knew all that, why did you ask about caramelization temperatures? Are you arguing that in any cooked food there is 0% caramelization? You've said yourself that pyrolysis happens on the outer layers of food, so I don't understand what your point or, is why you've bolded your text where you did.

"The Maillard Reaction" is not one specific reaction, but a combination of several different reactions, one of which is "dehydration and further oxidation and degradation."

Caramelization is defined as "dehydration and further degradation and oxidation. "

this poster doesnt know anything... its copied form wikipedia...

 

[jetmac]

If you knew all that, why did you ask about caramelization temperatures? Are you arguing that in any cooked food there is 0% caramelization? You've said yourself that pyrolysis happens on the outer layers of food, so I don't understand what your point or, is why you've bolded your text where you did.

"The Maillard Reaction" is not one specific reaction, but a combination of several different reactions, one of which is "dehydration and further oxidation and degradation."

Caramelization is defined as "dehydration and further degradation and oxidation. "

I guess my point here is, in post #20 you said "Caramelization is a pretty complex process that is closely related to and overlaps with Maillard browning. " (Maillard browning happens in boiling wort. Caramelization doesn't.)

And I disagreed and I apparently got off track. Being this is a brewing forum my mind went in that direction and I related Maillard browing with boiling wort.

Then post #44 it appeared to me you were explaining how caramelization happens in boiling wort.
I was mearly tying to explain why I disagreed that caramelization happens in boiling wort.

The reason I asked "Do you know at what temperatures sugar caramelizes?" is because you said...

"3) Don't fear the burn. Get a cast-iron skillet and turn the heat up. Most stuff you cook in a pan would benefit from a little bit of charring. It's called "wok hei" in Chinese cooking. It's a combination of caramelization and Maillard reactions. I used to "sweat" everything, which is where your cooked veggies get limp and flaccid over medium heat. Throw the veggies into high heat and they'll get cooked but stay crispy."

I disagreed that you need a cast iron pan to caramelize food, you can caramelize food in a regular pan. Anyone that reads that tip would believe they needed to buy an expensive cast iron pan to caramelize their food.

I wanted to know if you knew at what temperatures sugars caramelize and if you didn't I was going to tell you. That would be another tip you could share. But you took offense.

When I bold my text I am trying to emphasize.

 

[jetmac]

this poster doesnt know anything... its copied form wikipedia...

I disagree. Sometimes it's difficult to put into words what you mean. So you find it on the net and copy and paste what you mean.
The poster is very knowledgeable.

 

[optimatored]

I disagree. Sometimes it's difficult to put into words what you mean. So you find it on the net and copy and paste what you mean.
The poster is very knowledgeable.

i was talking about you! you copied all that from wiki... im not downing anyone. this thread got ridiculous and was just point it out.

 

[SwampassJ]

G]

i was talking about you! you copied all that from wiki... im not downing anyone. this thread got ridiculous and was just point it out.

 

[Nateo]

And thank you for taking it completely 100% off topic.






Another really good tip is that if you are cooking steaks, or chops or swhatnot that will be either grilled or pan fried, it is good to let it sit out on the counter for 30-45 minutes prior to cooking. It will make for a much more consistent cook throughout.

Sorry, if someone already meantioned this but we got off topic for a while and I couldn't keep track.

Asked the wife about that one. She said she'll do that with any big hunk of meat, if she has time.

 

[dataz722]

Asked the wife about that one. She said she'll do that with any big hunk of meat, if she has time.

It helps with everything but is more noticeable with the smaller cuts.

 

[bob1852]

Another really good tip is that if you are cooking steaks, or chops or swhatnot that will be either grilled or pan fried, it is good to let it sit out on the counter for 30-45 minutes prior to cooking. It will make for a much more consistent cook throughout.

Sorry, if someone already meantioned this but we got off topic for a while and I couldn't keep track.

I'll do that with pork chops or chicken breasts, but if I'm making a medium rare steak, nothing better than going straight from a 37*F fridge to a 600+*F grill; pausing only for a quick pinch of kosher salt and some fresh pepper....

 

[SpanishCastleAle]

IMO, leaving meat out for 30 min or whatever depends greatly on the thickness of the steak and how hot you intend to cook it. I put the spurs to it via cast-iron skillet (handed down from my Grandma to my Mom to me). If the steak isn't thick enough and the pan isn't quite hot enough the steak will either be overcooked or won't have a nice crust.

Myth: Browning meat 'seals in the juices'. Bull**** it does no such thing, but browned meat tastes better.

Myth: Turning meat (steak/burgers) frequently is bad, you should only flip it once. Bull****, it actually cooks faster and more evenly when flipped frequently.

IMO, using high-smoke-point oil for steaks is better because the pan needs to be REALLY hot. Save the steak butter for after it's done.

FWIW, that perfect steaks article posted earlier says letting steaks sit out, salted, for between 0-40 minutes is the worst...it should be either longer or not at all. But I think there is a major flaw of that article and it is imo, a BIG key to getting a great sear/crust: the meat must be dry...totally dry when put into the pan. They were saying the extra water (pulled out with the salt) takes time to evaporate. NO, you must dry the meat with paper towels thoroughly before going into the pan.

From this past weekend:

 

[dataz722]

IMO, leaving meat out for 30 min or whatever depends greatly on the thickness of the steak and how hot you intend to cook it. I put the spurs to it via cast-iron skillet (handed down from my Grandma to my Mom to me). If the steak isn't thick enough and the pan isn't quite hot enough the steak will either be overcooked or won't have a nice crust.

Myth: Browning meat 'seals in the juices'. Bull**** it does no such thing, but browned meat tastes better.

Myth: Turning meat (steak/burgers) frequently is bad, you should only flip it once. Bull****, it actually cooks faster and more evenly when flipped frequently.

IMO, using high-smoke-point oil for steaks is better because the pan needs to be REALLY hot. Save the steak butter for after it's done.

FWIW, that perfect steaks article posted earlier says letting steaks sit out, salted, for between 0-40 minutes is the worst...it should be either longer or not at all. But I think there is a major flaw of that article and it is imo, a BIG key to getting a great sear/crust: the meat must be dry...totally dry when put into the pan. They were saying the extra water (pulled out with the salt) takes time to evaporate. NO, you must dry the meat with paper towels thoroughly before going into the pan.

From this past weekend:

Yes
Yes
Yes
Oh, hell yes!


Good looking steak too.



I acutually dry and then brush all of my steaks with a thin layer of whatever high temp oil I have on hand before cooking.

 

[jetmac]

you can buy a high-quality (Lodge), brand new, cast iron pan for like $20!

Exactly. You can caramelize food in a pan you have in your cubbard. You don't have to go spend $20 on a new pan.

Use the $20 towards a good instant read thermometer like a Thermapen Then you can learn to cook to a temperature rather than a time.

 

[jetmac]

IMO, using high-smoke-point oil for steaks is better because the pan needs to be REALLY hot. Save the steak butter for after it's done.

Canola oil would be good for this since it doesn't impart flavors

 

[dataz722]

Exactly. You can caramelize food in a pan you have in your cubbard. You don't have to go spend $20 on a new pan.

Use the $20 towards a good instant read thermometer like a Thermapen Then you can learn to cook to a temperature rather than a time.

That reminds me of another tip. Learn to cook by feel not time or temp. Poking something repeatedly with a termo is going to cause it is lose a lot of juice and get dry.

Wehn you gently push meat with your finger it has a different resistence and spring based on how far it has cooked. Best way to learn is to actually. Make a bunch of kabobs. As they are cooking give one of the meat cubes a little squeeze and pay attention to how it feels. Then pull it off and cut it open and see what it is at. then let them cook a little longer and try it with another cube.

This also shows how it should feel.




It does take a while to learn and while you are learning it is good to use a thermo but it is very rare that I will pull out an instant thermo for steaks or chops or chicken pieces or anything anymore.

 

[jd3]

Exactly. You can caramelize food in a pan you have in your cubbard. You don't have to go spend $20 on a new pan.

Use the $20 towards a good instant read thermometer like a Thermapen Then you can learn to cook to a temperature rather than a time.

Crap you will never see a line cook or chef using: a thermometer. Unless you are making candy or smoking pork, the thermometer stays in the drawer. If you can't tell that it is done.... well...

 

[SpanishCastleAle]

That reminds me of another tip. Learn to cook by feel not time or temp. Poking something repeatedly with a termo is going to cause it is lose a lot of juice and get dry.

Wehn you gently push meat with your finger it has a different resistence and spring based on how far it has cooked. Best way to learn is to actually. Make a bunch of kabobs. As they are cooking give one of the meat cubes a little squeeze and pay attention to how it feels. Then pull it off and cut it open and see what it is at. then let them cook a little longer and try it with another cube.

This also shows how it should feel.

http://www.youtube.com/watch?v=tk4ji3wRKsc


It does take a while to learn and while you are learning it is good to use a thermo but it is very rare that I will pull out an instant thermo for steaks or chops or chicken pieces or anything anymore.

+1. And even different cuts feel different; a ribeye, strip, and filet will all feel a bit different but I don't think a thermometer is needed for steak/chops/chicken pieces, just the big hunks of meat. Even when using a thermo you still have to account for carryover heat.

If it weren't for jetmac's avatar...

 

[Nateo]

Crap you will never see a line cook or chef using: a thermometer. Unless you are making candy or smoking pork, the thermometer stays in the drawer. If you can't tell that it is done.... well...

Agreed. The only thermometers you'll see in a pro kitchen are to check holding temps.

 

[jetmac]

A pro cook would have an eye or a feel for when something is done. But when it comes to home cooks I think cooking to temperature works best. It would be very consistant and you don't burn your fingers

 

[jetmac]

2888426 Even when using a thermo you still have to account for carryover heat.

True. And knowing how much to account for comes with experience.

 

[SpanishCastleAle]

Some of us still have the asbestos fingers from cooking for all those years. In the best kitchens, every cook will have one of those cheapo dial thermometers with the red holder (at a minimum) in their pocket at all times. It is used to check holding temps more than anything but I worked in several restaurants that served prime rib and it was def used there. Kitchen managers tend to get pissed when you overcook a whole rib.

 

[jetmac]

That reminds me of another tip. Learn to cook by feel not time or temp. Poking something repeatedly with a termo is going to cause it is lose a lot of juice and get dry.

You don't gash it a hundred times. I've never had any steak get dry using a Thermapen.

 

[olllllo]

This thread is dying the death of 1000 paper cuts.
The OP was trying to provide some information.

If you disagree with what has been said then respond with a post or 2 an move on. Stop with this back and forth personal BS.

Try to be helpful instead of being "right".

No one listens to you if they think you're an a-hole.

 

[dataz722]

Thanks ollllllllllo! I had a really good tip but we were closed and I couldn't post it. Now I forget.


Thanks a lot, ass!







Don't ban me!

 

[SpanishCastleAle]

Tip: wear gloves when cutting hot peppers (or at least wear a glove on your non-knife-holding hand and don't touch the peppers with your knife-holding hand). You can't really fully wash it off. Ran out of gloves and cut up a bunch of Serranos/Jalapenos/Red Chili peppers last night for Cinqo food (I know better but I ran out). Washed my hands several times. Several hours later wiped my eyes. D'oh!

 

[BargainMugs]

Those pepper oils can be a pain in the ass to wash out. Anyone that has cut pepper sans gloves and gone to bathroom afterwards knows that.

 

[SpanishCastleAle]

Those pepper oils can be a pain in the ass to wash out. Anyone that has cut pepper sans gloves and gone to bathroom afterwards knows that.

...or get frisky with the SWMBO!