Lots of the cooking terms/processes that begin with the letter "t" are familiar, which is a refreshing change of pace from some of the previous ones in former columns.
We are all familiar with the measurement units of tablespoons and teaspoons. However, perhaps not everyone knows that 3 teaspoons are equal to 1 Tablespoon. A tube pan is a deep, ring-shaped pan with a cone shaped center that results in a hollow center in angel food or sponge cakes. A tart pan is a round, shallow pan with a removable base and fluted sides. It is commonly either 9 or 11 inches and one-inch deep.
Some of the processes have to do with temperatures. For instance, to temper something is to slowly bring up the temperature of a cold or room temperature ingredient by adding small amounts of a hot or boiling liquid.
Adding the hot liquid gradually to the cool ingredient keeps it from cooking. When cooking, the use of high heat is often used to reduce a liquid by bringing it to a boil. Medium to medium high heat is used for sautéing or stir-frying. Low heat is used when warming foods or simmering sauces.
However, tempura refers to a Japanese method of preparing deep-fried foods. Raw ingredients such as seafood or fresh vegetables are cut up and then dipped in a batter made from egg yolks, flour, oil and water. They are then dropped into boiling oil and cooked until brown. It is thought that St. Francis Xavier introduced this style of cooking to the Orient in the 16th century while observing the fast days when eating meat was strictly forbidden.
Some other "t" terms include thickeners which usually include flour, cornstarch or quick-cooking tapioca. Cornstarch produces a more translucent mixture than flour and has twice the thickening power. Before adding any of these ingredients to a hot mixture, stir cold water into a small amount of the thickener to remove all lumps. To thin an ingredient add a liquid that has the correct flavor for the particular dish you are preparing.
A few cooking tools in the "t" category include Teflon, which is the trademark name for a coating used on pots and pans to prevent food from sticking. This coating also can cut down on the need for oil when cooking that is helpful to folks on low-fat diets.
A terrine is a deep-covered baking dish, often made of earthenware.
Things we do when preparing a meal includes tossing greens to mix them for a salad by lifting gently with a pair of forks, spoons or tongs.
To truss something is to secure the food, usually poultry or game, with string, pins or skewers so that it maintains a compact shape during cooking. Trussing allows for easier basting during cooking.
When a recipe refers to the thread stage that happens when a sugar syrup reaches between 230 and 234 degrees. The syrup will form threads when dropped into ice water but will not form a ball when rolled between your fingers.
While all of this is interesting, in keeping with the title of this column, "More Than a Kitchen" the term traditional is also a fit for this month.
When it comes to food and cooking, tradition can play a huge part. Some things come from mom but often they can be traced back several generations, and especially at the holidays. I love this thought and hope that we all have things that keep our families alive in our kitchen and at our table.
The following recipe is not traditional in my family, but it could be in someone's.
Tiramisu
1 Tablespoon Instant coffee crystals
1/2 cup hot water
24 Ladyfingers, cut cross wise into quarters
1 can (14 oz.) sweetened condensed milk
* 8 oz. cream cheese -- softened
2 cups whipping cream
1 teaspoon vanilla extract
1 cup (6 oz.) Semisweet chocolate chips
* Can use Mascarpone if desired instead of cream cheese.
1. Dissolve coffee crystals in water -- set aside 1 Tablespoon coffee mixture.
2. Brush remaining coffee mixture on cut side of ladyfingers -- set aside.
3. With mixer, gradually beat 3/4 cup of condensed milk into the cream cheese in a large bowl. Add 1 1/4 cup whipping cream, vanilla and reserved coffee. Beat until soft peaks form.
4. Fold in half of the chocolate chips.
5. In a small saucepan melt remaining chocolate chips with the condensed milk.
6. In eight tall dessert glasses, layer cream cheese mixture, chocolate mixture and ladyfinger pieces, beginning and ending with cream cheese mixture.
7. Cover and chill at least 4 hours.
To serve, beat whipping cream until soft peaks form. Spoon over layered desserts and garnish with grated chocolate and strawberries, if desired.
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Burgess has been a Bella Vista resident since 1995. She and her husband, Bruce, are avid cooks.
Community on 04/01/2015