Monday, September 26, 2005

Food Science

My first class came to a close last Friday. It was a quick two weeks that was jam packed full of the science of cooking, theory, and lots of experiments. It was a great foundation class to begin my studies.

Cooking tips: 1.) when blanching vegetables, salt the shocking liquid instead of the cooking liquid. The result is more salt stays with the vegetable and no further salting is required.; 2.) when making stock, roast the mirepoix (veg mixture of 1/2 onion, 1/4 carrot and 1/4 celery) before adding to the pot, there is a much richer flavor derived when first roasting the vegetables. A note on roasting vegetables...don't roast the celery, it just turns into a dry nasty bit of bark with no further flavor to release into the stock.

Today was my first day in Baking 1a. Its a lot of fun so far and am looking forward to learning a ton of information and sharing some tips here.


Kate said...

That's a great hint about roasting stock vegetables. I've always sauteed them in olive oil. I'll try that next time.

William said...

What is 'shocking liquid'? :)

mz said...

Good question!

Blanching is a cooking method whereby food, i.e. green beans, is placed in boiling water for a short period of time. Once removed from the boiling water, the food is then placed into ice water just until it's cold, which stops the cooking. the ice water is called the shocking liquid.

William said...

Ah, got it, thanks!

Blanching is also used in Cantonnese cooking. The purpose of Blanching is to keep vegetable green.

Vegetable will turn yellow when they are cooked around 140F, to keep them stay green, you have to put them to boiling water and then place them into very cold water to avoid temperature around 140F.