cookingislife

DO YOU KNOW CHOCOLATE?????

cookingislife — Wed, 01 Feb 2012 03:47:45 +0000

Chocolate, as we commonly know it, is the product of a long refining process that begins with the fruit (cacao beans)of the tropical tree Theobroma cacao. The beans are fermented, dried, roasted, and ground, and the resulting products include cocoa butter, a smooth, solid fat used in both food and cosmetics, and chocolate liquor, or ground roasted cocoa beans. The type of chocolate is determined by the various amounts of cocoa butter and chocolate liquor the chocolate contains, as well the amount of sugar and any other ingredients added to the mixture. This brief guide to chocolate terminology will familiarize you with some of the most common chocolate varieties.

There are about 20 known varieties of the Cacao plant, but only three are commonly used in making Chocolate. There seems to be evidence that these are really categories containing a number of different sub-varieties but perhaps the sub varieties are just different locales.

Forastero (‘foreign’ in Spanish because it is the African cultivar) is most common — 80% to 90% of all commercial Cacao comes from this plant. It has a high yield and is very resistant to disease. Not classified as “Fine Grade”, this Cacao is used as a base to be blended with superior types of Cacao. Perfumed aroma with a fruity and bitter taste. The Amelonado form of Forastero is most often used. It is rather mild and in some cases can be unpleasant.
Crillo (‘native’ in Spanish, because it is the Venezuelan variety) is cultivated in small quantities in the original Cacao areas, especially in Venezuela. Traditionally the most rare and sought after of all the Cacao varieties, it produces “very fine” grade Chocolate sought after by some of the very high end Chocolatiers. Yields are low and the tree is fragile. Only 5% to 10% of the world’s production is Crillo. It has more Theobromide than any other variety and therefore this is the variety that is sometimes suggested to contain caffeine. A small bit of it is sometimes mixed in to a large batch of the Forastero. The famous Ecuadoran Nacional is a form of Crillo. It is creamy and strong. Easily detectable sweet aroma, almost no bitterness, delicate taste.
Trinitero, which is grown almost exclusively in the Antilles, is a hybrid of the two other varieties and combines the best aspects of both. It accounts for 10% to 15% of world production. It has greater resistance to disease and damage than Crillo and many plantations that specialize in fine grade Cacao have been switching from Crillo to Trinitero. It produces generally excellent Cacao, being used more often in “very fine” grade Chocolate. Fruity aroma and slightly acid. It is spicy and sharp.
Legend says that in the late 17th century a Spanish plantation of Crillo on the island of Trinidad, was destroyed by a hurricane. Assuming all the trees to be dead, it was replanted with Forastero; but spontaneous hybrids appeared, creating fortune out of the disaster.

Cocoa powder: This unsweetened powder is pulverized, partially defatted chocolate liquor. Cocoa powder gives an intense chocolate taste and is available in “Dutch-processed” (alkalized) or natural varieties. Natural cocoa powder is light brown, with a strong, pronounced chocolate flavor. It is slightly acidic, so it is best to use natural cocoa powder in recipes calling for baking soda. Alkalized cocoa powder is darker in color, less acidic, and has a milder chocolate taste. Alkalized cocoa powder is recommended for recipes that call for baking powder.
Unsweetened chocolate: Also known as “bitter” or “baking” chocolate. This is pure chocolate liquor, composed solely of ground cocoa beans. Although it looks and smells like chocolate, it has a bitter taste and is not meant for consumption on its own—it is best used in cooking, when it can be combined with sugar to make it more palatable. Because cocoa beans contain equal amounts of cocoa butter and cocoa solids, unsweetened chocolate lends a deep, rich chocolate flavor to baked goods. Unsweetened chocolate is the base ingredient in all other forms of chocolate, except white chocolate.
Dark chocolate: Chocolate that contains chocolate liquor, sugar, cocoa butter, vanilla and leicithin (an emulsifier).There are no milk solids added in dark chocolate. The cocoa content of commercial dark chocolate bars can range from 30% (sweet dark) to 70- 80% for extremely dark bars. Bittersweet chocolate and semi-sweet chocolate also fall into the “dark chocolate” category.
Bittersweet chocolate: Chocolate, as defined by the FDA, that contains at least 35% cocoa solids. Most bittersweet bars contain at least 50% chocolate liquor, with some bars pushing 70-80% chocolate liquor. This chocolate often has a deeper, more bitter flavor than sweet dark or semi-sweet bars. However, the amount of sugar in the chocolate is not regulated, so one manufacturer’s “bittersweet” bar may taste sweeter than another’s “semi-sweet” bar.
Semi-sweet chocolate: This is primarily an American term, popularized by Nestle Toll House semi-sweet chocolate chips. Semi-sweet chocolate contains at least 35% cocoa solids, and is generally assumed to be darker than sweet dark chocolate, but sweeter than bittersweet. However, the lack of regulations regarding sugar content means that these classifications are relative and not consistent across brands.
Sweet dark chocolate: is “dark chocolate” in the sense that it does not contain milk solids, but it still has a high percentage of sugar and is much sweeter than other types of dark chocolate. Many brands of sweet dark chocolate have only 20-40% cocoa solids.
Milk chocolate: In addition to containing cocoa butter and chocolate liquor, milk chocolate contains either condensed milk (most European varieties) or dry milk solids. Milk chocolate must contain at least 10% chocolate liquor (in the United States), 3.39% butterfat, and 12% milk solids. Milk chocolates are typically much sweeter than dark chocolate, and have a lighter color and a less pronounced chocolate taste. Milk chocolate is more difficult to temper properly and more prone to overheating.
White chocolate: White chocolate gets its name from the cocoa butter it contains, but does not contain chocolate liquor or any other cocoa products. As a result, it has no pronounced chocolate taste, but commonly tastes like vanilla or other added flavorings. By law, white chocolate must contain a minimum 20% cocoa butter, 14% milk solids, and a maximum of 55% sugar. There are some “white chocolate” products available that contain vegetable fats instead of cocoa butter—these should be avoided from a taste standpoint, as they contain no cocoa products at all, and are not technically white chocolate.
Couverture chocolate: Used primarily by professional bakers or confectioners, this chocolate contains a very high percent (at least 30%) of cocoa butter, as well as a high percentage of chocolate liquor. This high ratio makes it expensive, but it also means that the resulting chocolate is smooth and melts quickly and evenly. Couverture chocolate is the preferred chocolate for tempering and enrobing candies. It comes in dark, milk, and white varieties, and can be purchased online or at well-stocked cake decorating stores.
Gianduja chocolate: Gianduja is the name given to a European style of chocolate made from chocolate and nut paste. Hazelnut paste is most common, but gianduja can also be made with almond paste. It comes in milk or dark chocolate varieties. Gianduja chocolate can be used as a flavoring or as a substitute for milk or dark chocolate. At room temperature it is soft enough to be rolled or cut, but is too soft to use for molding chocolates.
“Candy coating” chocolate: Also known as “confectionery coating,” “summer coating,” or “compound coating.” These terms refer to candy products that are flavored like dark, milk or white chocolate and substitute vegetable or palm oils for cocoa butter. These products are cheaper than most chocolates, and do not contain significant amounts of chocolate liquor; thus, they do not have a strong chocolate flavor or an appealing mouthfeel. However, they have excellent melting and molding properties, and thus are often used in candymaking for dipping or enrobing, since they do not require tempering and can withstand high ambient temperatures. Be careful to never mix candy coating with real chocolate, as the fats are not compatible and the resulting candy will be unattractive and discolored.

Which Fish Have the Most Mercury?

cookingislife — Wed, 01 Feb 2012 03:37:51 +0000

Big fish have more mercury for the simple reason that big fish usually live longer. They have more time to build up higher levels of mercury in their bodies.

LOWEST MERCURY

Anchovies
Catfish
Clam
Crab
Crawfish
Flounder
Haddock
Herring
Mackerel
Mullet
Oyster
Perch
Pollock
Salmon
Sardine
Scallop
Shrimp
Sole
Squid
Tilapia
Trout
Whitefish

MODERATE MERCURY

Bass
Carp
Cod
Halibut
Lobster
Mahi Mahi
Monkfish
Perch
Snapper
Tuna (Canned Chunk light)
HIGH MERCURY

Bluefish

Grouper

Sea Bass

Tuna (Canned Albacore, Yellowfin)

HIGHEST MERCURY

Marlin
Orange Roughy
Shark
Swordfish
Tilefish
Tuna (Ahi)

Fruits and Vegetables in Season: February

cookingislife — Wed, 01 Feb 2012 03:27:41 +0000

Fruits and Vegetables in Season: February

apple
cabbage, green
cabbage, red
carrot
endive
mushroom
onion
parsnip
potato
rutabaga
sweet potato
turnip

Cheese Ball Turducken

cookingislife — Tue, 31 Jan 2012 04:42:04 +0000

To make the massive 12-layer cheese ball, you’ll start with a small core of washed or bloomy-rind cheese, then layer around it mixtures of grated and crumbled cheeses whipped with cream cheese, coating each layer with a complementary crust of nuts, fruit, cured meats, or herbs. Make sure you’ve invited plenty of guests over to eat it: This appetizer weighs in at about five pounds.

What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage.

Game plan: To serve the Turducken of Cheese Balls, we recommend cutting and removing a wedge so your guests can see all of the layers; then simply lay out some crackers and a bunch of knives so people can attack the cheese ball as they please.

For a behind-the scenes look at how we built the Turducken of Cheese Balls—including a nifty cross-section animation—… read more

INGREDIENTS

1 (4-ounce) washed or bloomy-rind semifirm cheese (about 2 inches in height, length, and width), such as Bucheret
3 cups plus 2 tablespoons cream cheese (about 25 ounces)
Freshly ground black pepper
1/4 cup small-dice Spanish chorizo (about 1 1/2 ounces)
1 cup shredded Manchego cheese (about 3 ounces)
3/4 cup finely chopped dried figs (about 4 ounces)
1 cup shredded Emmentaler cheese (about 2 1/2 ounces)
1/4 cup finely chopped fresh Italian parsley leaves
2 tablespoons finely chopped chives
1 1/2 cups shredded sharp cheddar cheese (about 5 ounces)
3/4 cup small-dice Asian pear (from 1 medium pear)
3/4 cup crumbled blue cheese (about 4 ounces)
1 1/4 cups walnuts, toasted and coarsely chopped (about 3 1/4 ounces)
1 1/4 cups chèvre (fresh goat cheese; about 9 ounces)
1/2 cup sliced almonds, toasted (about 2 ounces)
1/2 cup pecans, toasted and coarsely chopped (about 2 1/4 ounces)
3 slices cooked thick-cut bacon, small dice
Crackers or sliced baguette, for serving

CLICK ON THE PICTURE TO GET INSTRUCTIONS ON PUTTING THIS TOGETHER! it is not for the weak of heart LOL!

Chocolate and Peanut Butter Mousse Cake

cookingislife — Tue, 31 Jan 2012 04:17:50 +0000

Ingredients:

8 oz (230 g) peanut butter cups; 4 oz cut into 1⁄2-in pieces, 4 oz coarsely
chopped
Freshly mixed batter for one 10-in (25-cm) Devil’s Food Cake layer (recipe below)
Peanut Butter Mousse
6 oz cream cheese, at room temperature
3⁄4 c up creamy peanut butter, at room temperature
3⁄4 c up powdered (icing) sugar
1 c up cold heavy (double) cream
1 tsp vanilla extract (essence)
2 c ups (480 ml) ganache (recipe below), cooled until thickened but pourable

Directions:

Preheat the oven to 350°F (180°C/gas mark 4). Butter the bottom and sides of a 10-in (25-cm) round cake pan. Line the bottom with parchment (baking) paper and butter the paper.
Use a rubber spatula to stir the 4 oz (115 g) cup of peanut butter pieces into the cake batter. Pour the batter into the prepared pan. Bake until the top feels firm when lightly touched and a toothpick inserted in the center comes out clean, about 40 minutes. Cool the cake in the pan on a wire rack for 10 minutes.
Use a small, sharp knife to loosen the cake from the sides of the pan, and invert the cake onto the wire rack. Carefully remove the paper, then place it loosely on the cake. Let the cake cool thoroughly, then discard the paper.
To make the peanut butter mousse: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and peanut butter until smoothly blended. On low speed, mix in the powdered (icing) sugar until it is incorporated. The texture will not look completely smooth. Set aside.
In a clean large bowl, using clean beaters, beat the cream and vanilla on medium-high speed until firm peaks form. Whisk about one-third of the whipped cream into the peanut butter mixture. Use a rubber spatula to gently but thoroughly fold in the remaining whipped cream. The mousse will be smooth.
Invert the cake onto a serving plate so that it is top up. Leaving a 1-in (2.5-cm) plain edge around the top of the cake, use a small, sharp knife to cut out the center in one piece to create a cavity about 1 in (2.5 cm) deep. Break the removed cake into pieces about 1 in (2.5 cm). Use a metal spatula to spread about one-third of the mousse in the hollowed-out center of the cake. Put the cake pieces over the mousse, mounding them toward the center. Spread the remaining mousse over the cake pieces. It will cover the cake. Refrigerate the cake until the mousse is firm, about 30 minutes.
Use a spatula to spread the ganache over the top and sides of the cake. Scatter the 4 oz (115 g) chopped peanut butter cups over the ganache. Use a large, sharp knife to cut the cake, carefully wiping it clean after cutting each slice. Serve cold.

The cake can be covered and refrigerated for up to 2 days.

Makes 12 to 14 servings

Mixing time 30 minutes for cake, mousse, and ganache

Baking 350°F (180°C/gas mark 4) for about 40 minutes

Bizarre Foods : TV Shows : Travel Channel

cookingislife — Mon, 30 Jan 2012 14:43:43 +0000

Bizarre Foods : TV Shows : Travel Channel.

Banana Chocolate Chip Cookies

cookingislife — Mon, 30 Jan 2012 05:20:32 +0000

The riper the bananas the better!!

Ingredients

3-1/3 cups all-purpose flour
2-3/4 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1-1/3 cups white sugar
3/4 cup and 2 tablespoons and 1 teaspoon butter, softened
2-3/4 eggs
1-1/4 teaspoons vanilla extract
1-1/3 cups mashed bananas
2-2/3 cups semisweet chocolate chips

Preheat oven to 375 degrees Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
Bake in preheated oven for 12 to 15 minutes.

Looking for family recipes…………

cookingislife — Wed, 28 Dec 2011 15:04:22 +0000

To my cookingislife family,

WHERE ARE THE RECIPES…….COME ON GUYS AND GIRLS email them to me at cheftaitt-recipes@yahoo.com

I am looking to post family recipes, everyone has a family recipe that has been passed down through the generations. Please Please feel free to submit your family recipes so i can post them. If you have time to make them and take pictures that is a bonus………….

looking forward to trying your family recipes!!

cookingislife!!

Oven-Roasted Tomatoes With Goat Cheese

cookingislife — Wed, 28 Dec 2011 03:47:37 +0000

Ingredients

12 medium tomatoes
1 2/3 lbs fresh goat cheese
1 large eggs, lightly beaten
2 garlic cloves, minced
2 tablespoons basil, finely chopped
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil
1 -2 tablespoon balsamic vinegar, good quality

Directions

Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish.
In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper, and 2 tablespoons of the olive oil. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil.
Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Drizzle each with a bit of the balsamic. Serve warm or at room temperature.

Pulled Pork (Crock Pot)

cookingislife — Wed, 28 Dec 2011 03:37:34 +0000

Ingredients

4 lbs pork roast ( shoulder or butt)
2 large onions
1 cup coke
1 (18 ounce) bottle of your favorite barbecue sauce
barbecue sauce, for serving (optional)

Directions

Slice one onion and place in crock pot.
Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
if you have a newer or bigger crock pot, you need to revise times downward, esp. after the bbq sauce is added. you need at least a couple of hours for it all to meld.

Note3: You might want to turn your roast over after it’s cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.

cookingislife

DO YOU KNOW CHOCOLATE?????

Which Fish Have the Most Mercury?

LOWEST MERCURY

MODERATE MERCURY

HIGH MERCURY

HIGHEST MERCURY

Fruits and Vegetables in Season: February

Cheese Ball Turducken

Chocolate and Peanut Butter Mousse Cake

Bizarre Foods : TV Shows : Travel Channel

Banana Chocolate Chip Cookies

The riper the bananas the better!!

Ingredients

Looking for family recipes…………

Oven-Roasted Tomatoes With Goat Cheese

Ingredients

Directions

Pulled Pork (Crock Pot)

Ingredients

Directions