Category — Miscellaneous
The Bacon Torch, Another Practical Use For The Wondermeat
Back in April Popular Science published this article, titled “Bacon: The Other White Heat.” The accompanying video demonstrates how to melt through a steel pan using nothing but cured pork as the energy source. The creator of the “bacon lance,” Theodore Gray, actually used prosciutto, or what he calls “engineering grade bacon,” because it has more structural integrity and dries harder than conventional bacon. Watch the video and be amazed!
February 6, 2010 No Comments
Vanilla Marshmallows
Marshmallows are so easy to make. They can be flavored with just about anything too. These are vanilla marshmallows, flavored using whole vanilla beans.
Made from scratch, marshmallows are fluffier and more flavorful than anything commercially produced. And best of all, they toast incredibly well. Instead of becoming black and charred, the sugars in the marshmallows caramelize and create a crisp, créme brulée-like texture. Of course, the inside becomes warm and gooey. Here’s a simple recipe for marshmallows:
Marshmallows:
- 3/4 oz. gelatin
- 1/2 c (115 g) cold water
- 2 c. (415 g) sugar
- 2/3 c. (150 g) corn syrup
- 1/4 c. (57 g) water
- 1/4 tsp. salt
- Flavoring, as desired
- Powdered sugar, as needed for dusting
Begin by blooming the gelatin with the 1/2 c. cold water in the bowl of a stand mixer. While the gelatin blooms, combine the sugar, corn syrup, remaining water, salt, and flavoring in a small saucepan. Heat the mixture to dissolve the sugar and bring to a boil. Add to the bloomed gelatin and whip on high speed for 10-12 minutes. The mixture should turn from a clear, viscous liquid to a thick, white, fluffy mixture.
Transfer the still liquid marshmallow to a plastic wrap-lined and greased container. Spread into an even layer using a greased offset spatula. Allow to set at room temperature for at least 2 hours.
Dust a cutting board with powdered sugar then unmold the marshmallow slab onto the cutting board. Dust the slab with powdered sugar and use either a greased or heated knife to cut into square marshmallows. Dust the marshmallows with powdered sugar and store in an airtight container.
The possibilities with marshmallows are endless. How about chocolate marshmallows or mint marshmallows? Want more bizarre flavors? How about sumac, basil, or celery marshmallows?
January 26, 2010 1 Comment
Venison Summer Sausage
My roommate Trevor’s step dad makes this fantastic venison summer sausage. During hunting season he may get up to 50 deer and processes them into a smokey, peppery sausage with a delightful crunch. These small links are the perfect snack at any time. In fact, I woke up at 3 AM last night with a growling stomach and snacked on a few of these delicious sausages.
January 25, 2010 No Comments
Capsicum annuum
Welcome to a new feature at Garrett’s Table. Occasionally I will provide informative essays and culinary musings on those everyday ingredients which at first seem mundane but upon closer inspection reveal their complex history and incredible versatility. Eventually I will follow the initial enticement with a unique recipe featuring our star ingredient. First up: the humble bell pepper, or Capsicum annuum.
Bell peppers are native to the New World and were brought to Europe on Christopher Colombus’ return voyage from the Americas. Columbus named the vegetables “peppers” which was a lucrative tactic. Although bell peppers are completely unrelated to Piper nigrum, black peppercorns were an expensive commodity and luxury item in late 15th century Europe. By associating Capsicum annuum with Piper nigrum, Colombus was able to increase the stock of this abundant vegetable. Other countries have more sensibility than America and Western Europe, and call the vegetable capsicums or sweet peppers. Bell Peppers spread throughout Europe along with other New World vegetables. They thrived in Italy and today what most Americans think is true Italian food (but is more appropriately classified as Italian-American food) is heavily influenced by tomatoes, bell peppers, and eggplant, all of which are New World foods and members of the same family: Solanaceae, or the nightshade family.
Bell peppers are not necessarily sweeter than other, spicier members of the Capsicum genus. However, with a Scoville Rating of zero, bell peppers are not spicy whatsoever, and as a result we can properly taste and appreciate their natural sweetness. The sweetness should not surprise you, however, considering that bell peppers, along with cucumbers, tomatoes, eggplant, and zucchini, are actually fruits because they develop from the ovary of a plant after fertilization and contains an inner, hollow space full of seeds and moisture.
So what’s my favorite way to enjoy bell peppers? Probably roasted with plenty of olives, feta cheese, and extra virgin olive oil. Although as a child my favorite healthy snack was raw bell peppers dipped in ranch dressing. I still love raw bell peppers but my love of ranch dressing has slowly turned to dislike and now hatred.
Keep reading Garrett’s Table in the following weeks for a recipe utilizing the combination of raw bell peppers and goat cheese. Cheers!
January 22, 2010 1 Comment
Food Pairings
I’d like to introduce you to a fantastic website, foodpairing.be. Food Pairing is an ever-growing site featuring food pairing “trees” of popular ingredients. The goal is to find new and exciting flavor combinations and understand classic flavor combinations. The food pairing trees are a visual feast and feature a handy synopsis of the major food categories, such as dairy or sweets, that a particular ingredient pairs well with. Here’s a pairing chart for apples:
Click for larger image
Some pairings on this tree are obvious, like pecan and butter. Some are intriguing, like mustard and black tea. These flavor pairing charts are a great starting point to create exciting dishes based on unusual but validated flavor pairings. Stop by Food Pairings and spend a few minutes browsing the flavor trees.
January 21, 2010 1 Comment
