From ae3e6eab35e5a9d0f990c56c063b725862dcdc3f Mon Sep 17 00:00:00 2001 From: Ben Burwell Date: Sat, 6 Jun 2020 16:04:36 -0400 Subject: Add food section to site --- _layouts/nav.html | 1 + food/index.md | 41 +++ food/recipes/apple-butter.md | 66 ++++ food/recipes/cheese-and-nut-loaf.md | 42 +++ food/tare.md | 58 ++++ food/temps.md | 582 ++++++++++++++++++++++++++++++++++++ 6 files changed, 790 insertions(+) create mode 100644 food/index.md create mode 100644 food/recipes/apple-butter.md create mode 100644 food/recipes/cheese-and-nut-loaf.md create mode 100644 food/tare.md create mode 100644 food/temps.md diff --git a/_layouts/nav.html b/_layouts/nav.html index 8fdb1fc..57cabb9 100644 --- a/_layouts/nav.html +++ b/_layouts/nav.html @@ -5,6 +5,7 @@ layout: master Home / Blog / Projects / + Food / Talks {{ content }} diff --git a/food/index.md b/food/index.md new file mode 100644 index 0000000..295c7b4 --- /dev/null +++ b/food/index.md @@ -0,0 +1,41 @@ +--- +title: Food & Cooking +--- + +# Food & Cooking + +One of my hobbies is cooking. I've collected some techniques and recipes that I +find useful to refer to, along with some other resources that are specific to +my kitchen. + +## Recipes + +* [Apple Butter](recipes/apple-butter.html) +* [Cheese and Nut Loaf](recipes/cheese-and-nut-loaf.html) + +## Resources + +* [My tare list](tare.html) +* [The Big List of Temperatures](temps.html) + +## Techniques + +### Cooking apples without them getting mushy + +This is a technique I learned from [Kenji][pectin]. When pectin reaches 183ºF, +it begins to break down, resulting in mush. However, there are two things that +can be done to prevent this from happening. First, you can provide an acidic +environment to strengthen the pectin, which is why you often see lemon juice in +apple pie filling recipes. + +Alternately, if pectin is held between 140ºF and 160ºF for about 10 minutes, an +enzyme present in the apples will convert the pectin to a heat stable form. This +can be achieved in various ways, I typically use a sous-vide setup for about an +hour. + +[pectin]: https://sweets.seriouseats.com/2011/10/the-food-labs-apple-pie-part-2-how-to-make-perfect-apple-pie-filling.html + +### Pasteurizing Eggs + +Eggs can be made safe to eat raw by holding at 135ºF for two hours. Applications +include dressings, cookie dough, ... diff --git a/food/recipes/apple-butter.md b/food/recipes/apple-butter.md new file mode 100644 index 0000000..9b1ad7f --- /dev/null +++ b/food/recipes/apple-butter.md @@ -0,0 +1,66 @@ +--- +title: Apple Butter +--- + +# Apple Butter + +This recipe is from the [National Center for Home Food Preservation][nchfp], and +works well with Jonathan, Winesap, Stayman, Golden Delicious, or MacIntosh +apples. + +## Ingredients + +* 8 lb apples +* 2 c apple cider +* 2 c vinegar +* 2 1/4 c white sugar +* 2 1/4 c packed brown sugar +* 2 tbsp ground cinnamon +* 1 tbsp ground cloves + +## Procedure + +Wash, remove stems, quarter and core fruit. + +Cook slowly in cider and vinegar until soft. + +Press fruit through a colander, food mill, or strainer. + +Cook fruit pulp with sugar and spices, stirring frequently. To test for +doneness, remove a spoonful and hold it away from steam for 2 minutes. It is +done if the butter remains mounded on the spoon. Another way to determine when +the butter is cooked adequately is to spoon a small quantity onto a plate. When +a rim of liquid does not separate around the edge of the butter, it is ready for +canning. + +Fill hot into sterile half-pint or pint jars, leaving ¼-inch headspace. Quart +jars need not be presterilized. Adjust lids and process according to the table +below. + + + + + + + + + + + + + + + + + + + + + + + + + +
Style of Pack0-1000 ft1001-6000 ftAbove 6000 ft
Hot pack, half pints or pints5 mins10 mins15 mins
Hot pack, quarts10 mins15 mins20 mins
Recommended process times
+ +[nchfp]: https://nchfp.uga.edu/how/can_02/apple_butter.html diff --git a/food/recipes/cheese-and-nut-loaf.md b/food/recipes/cheese-and-nut-loaf.md new file mode 100644 index 0000000..768e094 --- /dev/null +++ b/food/recipes/cheese-and-nut-loaf.md @@ -0,0 +1,42 @@ +--- +title: Cheese and Nut Loaf +--- + +# Cheese and Nut Loaf + +## Ingredients + +* 1 1/2 c cooked brown rice +* 200 g walnuts +* 75 g cashews +* 1 medium yellow onion finely diced +* 2 tbsp butter +* salt +* 2 cloves garlic minced +* 60 g shiitake mushrooms chopped +* 60 g baby bella mushrooms chopped +* 2 tbsp parsley chopped +* 1/2 tsp dried thyme +* 1 tsp dried marjoram +* 1/2 tsp dried sage +* 4 eggs beaten +* 1 c cottage cheese +* 12 oz cheese (a variety such as Gruyere, cheddar, muenster, Fontina, jack) grated +* Pepper + +## Procedure + +Roast the nuts in the oven for 5-7 minutes, then chop them finely. + +Cook the onion in the butter over moderate heat until it is translucent, then +season with salt and add the garlic, chopped mushrooms, and herbs. Cook until +the liquid released by the mushrooms has been reduced. + +In a large bowl, combine the mixture with the rice, nuts, eggs, cottage cheese, +and grated cheese. Season to taste with freshly ground black pepper and +additional salt, if needed. + +Lightly butter a loaf pan, then line it with buttered waxed paper or parchment +paper. Fill the pan and bake the loaf at 375F until the top is golden and +rounded, about 1 to 1 1/4 hours. The loaf should be firm when you give the pan a +gentle shake. Let rest for 10 minutes before turning out. diff --git a/food/tare.md b/food/tare.md new file mode 100644 index 0000000..3cc3bf3 --- /dev/null +++ b/food/tare.md @@ -0,0 +1,58 @@ +--- +title: Ben's Tare List +--- + +# Tare List + +I like to cook with a scale. Normally, to weigh out an amount, I place an empty +vessel on the scale, zero the scale, and then add the thing I want to weigh. But +sometimes I want to know how much of an ingredient or mixture is in a container +already, like when I want to split a batter in half for two pans or something. + +To avoid the situation of having a mixture in a container without an +appropriately-zeroed scale, I have preemptively collected the masses of all the +cooking vessels I regularly use. + +## Aluminum Bowls + +- #1 (largest) 372g +- #2 260g +- #3 215g +- #4 198g +- #5 128g +- #6 (smallest) 79g + +## Lettuce Spinner + +- Basket 172g +- Bowl 421g + +## Glass Bowls + +- Small Pyrex 166g + +## Colanders + +- Green 83g +- Metal 424g +- Yellow 163g + +## Measuring Containers + +- Cuisinart 500mL 100g +- OXO 500mL 118g +- Pyrex 2c 589g +- Pyrex 1L 797g + +## Pots and Pans + +- 10" skillet 543g +- 8" skillet 319g +- Glass pot 857g +- Grill pan 1099g +- Wok 1209g +- Pressure cooker 850g + +## Storage Containers + +- Teddy Peanut Butter Jar 253g diff --git a/food/temps.md b/food/temps.md new file mode 100644 index 0000000..7d9a012 --- /dev/null +++ b/food/temps.md @@ -0,0 +1,582 @@ +--- +title: The Big List of Temperatures +--- + +# The Big List of Temperatures + +All temperatures listed in degrees Fahrenheit. Sorry, deal with it. + +Mostly collected from J. Kenji López-Alt's The Food Lab and Harold +McGee's On Food and Cooking. Please submit additions or corrections to +. + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
TemperatureEffect
3000Gas burns
2000Coals burn, electric cooking elements glow
400At roasting temperatures at or above, meat surface browns quickly but high moisture loss and uneven interior temperature
400Soufflés rise fastest above
350A moderate roasting temperature offering a compromise between high-temperature browning and low-temperature evenness
325-350Soufflés rise modestly
300-350Typical shallow or deep frying temperature for meat
280Ultra High Temperature cream pasteurization in 2 seconds, usually not sterile so must be refrigerated
265-300Ultra High Temperature milk pasteurization, takes 1-3 seconds. Sterile, can be stored for months without refrigeration.
250Milk solids in butter begin to brown and then burn. Hazel/black butter
250Ideal pan temperature for fried eggs
250Water boils in a pressure cooker
250At roasting temperatures at or below, escaping moisture helps cool meat surface resuling in even temperature and doneness with little browning
240-250250 Soft-ball candy stage
230-250Milk sterilizes in 8-30 minutes, develops a strong flavor, can be stored indefinitely at room temperature.
212Water boils at sea level
203Water boils in Denver
200Common oven tempterature for meringues
200Meat fibers easily separate from each other, collagen dissolves rapidly
200Approximate temperature of smoke
200Fibers in fish begin to disintegrate
194Water boils at 10,000 feet elevation
185Cream for butter is pasteurized, resulting in a custardy, cooked aroma
185Temperature required to eliminate some viruses present in seafood
180-190Cooking temperature for hard-cooked eggs
180Parmesan and pecorino melt
180Ovalbumin (54% of total albumin protein) sets in egg whites
180Egg whites become firm
180Crème Anglaise thickens to coat a spoon
180Actin (meat fiber protein) denatures and coagulates
175Starch added to eggs will absorb water at or above and slow protein binding, preventing curdling
172Lactoglobulin, a whey protein, denatures
171Common modern milk pasteurization temperature
170Milk develops "cooked" flavor (vanilla, almond, sulfer)
170Lysozyme (3.5% of total albumin protein) sets in egg whites
170Meat: USDA well
170All fiber-weakening enzymes in fish have been denatured and inactivated
165Poultry thigh meat should be cooked to at least in order to fully break down connective tissue
165Cream > 20% fat pasteurizes after 30 minutes
165Whole eggs (yolks + whites mixed together) set
162Milk pasteurizes in 15 seconds
160-165Cooking temperature for Middle Eastern long-cooked eggs (6-18 hours)
160Some whey proteins begin to denature
160Eggs free from salmonella after 1 minute
160Collagen dissolves into gelatin
160Myoglobin mostly denatured and coagulated
160Meat becomes stiff, is gray/brown, has lost most moisture
160Cooking temperature for emulsified sausages so that interior water does not boil, burst, and leak moisture
160Fish has become stiff and dry
158Egg yolk proteins set
155Cream <= 20% fat pasteurizes after 30 minutes
155E. coli die
155Meat: well (USDA medium)
155Poultry breast meat becomes dry and tough when heated above
150Cheddar- and Swiss-style cheeses melt
150Egg whites become a tender solid
150Egg yolk proteins begin to thicken
150Myoglobin continues to denature, turning meat from pink to brown or gray
150Refrigerated cooked meat safe to eat after being reheated
150Myocommata sheets in fish dissolve into gelatin
145Milk pasteurizes in 30-35 minutes
145Egg whites begin to thicken
145-155Meat: medium well (USDA medium rare)
140-160Meat tenderizing enzymes extracted from plants are most active
140-150Collagen denatures and meats shrink, expel juices, and become chewier
140Ovotransferrin (12% of total albumin protein) sets in egg whites
140Eggs free from salmonella after 5 minutes
140Eggs at or above will give off hydrogen sulfide, which produces the distinct eggy smell
140Myoglobin begins to denature, meats start to lose deep red
140Protein-bound water flows from meat cells under collagen pressure
140Meat starts to shrink
140Temperature required for eliminating bacteria and parasites in seafood
140Fish becomes dry
137Trichinosis-causing trichina spiralis worms die
135-145Meat: medium (USDA rare)
130-180Typical meat temperature during hot smoking
130-140Pasteurization temperature for eggs
130-140Most fish are firm but still moist
130Whey is expelled from curd particles in cheesemaking
130Soft cheeses melt
130-135Meat: medium rare
130Myosin, meat fiber protein, has coagulated
130Collagen sheaths in meat begin to weaken
130Fiber-weakening enzymes in fish have denatured
130Fish becomes flaky as muscle sheets in begin to separate
122Cathespins, enzymes which break down contractive filaments in meat and dissolve collagen into gelatin, denature and lose effectiveness at or above, but are most active just under
120-130Meat: rare
120-130Collagen in fish disolves into gelatin
120Ideal meat carving and serving temperature
120Meat develops a white opacity as myosin denatures and begins to coagulate
120Myosin in fish has coagulated
110Meat: bleu
110Fish starts to shrink, becomes firmer and opaque
106-114Yogurt ferments in 2-5 hours
105Calpains, enzymes which break down structural proteins in meat, denature and lose effectiveness at or above
104-113Thermophilic lactobaccili and streptococci bacteria thrive, develop high levels of lactic acid
100Protein-bound water begins to escape and accumulate within meat cells
100Myosin in fish begins to denature
100Collagen sheaths in fish shrink and rupture
100Escape of protein-bound water in fish accelerates
90Milkfat in cheese melts
86Yogurt ferments in 6-12 hours
85Butter melts
85Mesophilic lactococci and Leuconostoc bateria thrive, develop moderate levels of lactic acid in 12-24 hours
80Koumiss ferments in 2-5 hours (before cool aging)
80Milkfat in cheese begins to melt and sweat out of cheese
75Propionibacter shermanii, the Swiss cheese hole-making bacteria, grows
72Buttermilk ferments in 14-16 hours
72Sour cream ferments in 16 hours
70Fiber proteins in fish begin to unfold
70Collagen in fish begins to weaken
70Protein-bound water in fish begins to escape
70Maximum emulsion temperature (before fat separates) for beef-based sausages
68Crème fraîche ferments in 15-20 hours
68Ropy milks ferment in 18 hours
68Kefir ferments in 24 hours
60100 Fermentation temperature range for sausages
60-80Typical smoke box temperature for cold-smoking
60Butter becomes spreadable
60Maximum emulsion temperature (before fat separates) for pork-based sausages
55-60Ideal cheese storage temperature
40-140Salmonella multiply
40-45Typical refrigerator temperature
40Milk stored at or below will stay fresh for 10-18 days
40Maximum storage temperature for meat confits
40Margarine becomes spreadable
34-38Dry-aging temperature for beef
32Water freezes
32Meats keep best at or below
32Fish keeps twice as long on ice as at 40 (typical refrigeration temperature)
20-22Soft-serve ice cream is served, half of water content is liquid
8-10Ideal serving temperature for ice cream
5Trichinosis-causing trichina spiralis worms die after 20 days at or below
0Ideal maximum storage temperature for ice cream
0Ideal freezing temperature for meats
0Typical minimum home freezer temperature
-10Parasites in fish die after 7 days
-22At or above, fish myoglobin oxidizes and turns brownish, red tuna must be stored below to preserve color
-31Parasites in fish die after 15 hours
-320Boiling point of nitrogen
-- cgit v1.2.3