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GOURMET BYTES from BEDROCK PRESS
~~ December 2004 Holiday Edition ~~
In
this month's issue:
Cooking Class - How to Select and Care for Kitchen Knives
Holiday Shopping with Bedrock Press
Menu of the Month - French Quarter Brunch
Featured Recipes - Oyster & Corn Bisque, Three-Layer Cheese
Spread
Holiday Bonus Recipe - Mimosa
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Bedrock Press - COOKING CLASS - December 2004
HOW TO SELECT AND CARE FOR KITCHEN KNIVES
There
is no more essential tool in the gourmet's kitchen than a good,
sharp knife. Working with a knife that has a sharp blade and sturdy
handle will help slice and chop more efficiently. It is best to
invest in quality knives and with proper care they will serve
well and last a lifetime. Although the best knives are expensive,
good-quality ones are still affordable. This article defines the
most commonly used kitchen knives, how to select them and how
to maintain them.
MOST COMMONLY USED KITCHEN KNIVES
Boning
knife - A boning knife is used for boning raw meat or poultry.
It has a very narrow blade and is generally 5 to 6½ inches
in length. Some blades are stiff and some are flexible. A stiff
boning knife is good for boning meat, while a flexible boning
knife is preferred for poultry.
Chef's
knife - A chef's or French chef's knife has a wide 10- to 12-inch
blade that tapers to a fine point and is used for general cutting,
chopping, and slicing. It is essential for chopping, mincing and
dicing vegetables. This knife is typically used on a cutting board
by rocking it on its gently curving edge, using the tip as a stationary
pivot. Its broad blade keeps knuckles from hitting the cutting
board. Use its back to break chicken bones and scrape foods from
the board. Use the flat side for crushing things like garlic.
Chinese
chef's knife - This knife is the Asian version of the French chef's
knife. It is frequently referred to as a Chinese cleaver because
of its similar shape to a meat cleaver. It is a wide, thin-bladed
knife meant for delicate chopping and slicing of vegetables, herbs
and soft meat. This knife is not suitable for cutting bones.
Cleaver
- A cleaver has a heavy, broad blade similar to the blade of an
ax and is used to cut through meat and bones. Its heavy weight
makes easy work of cutting bone, splitting ribs and getting through
gristle. The thick edge will not chip easily and the heavier the
cleaver is in weight, the easier it is to use. Note: This cleaver
is distinct from the Chinese cleaver, which cannot be used for
cutting bone.
Fillet
knife - A fillet knife is similar to a boning knife. Its thin
blade is 6½ to 9 inches in length and should be quite flexible.
It is ideal for filleting fish or chicken.
Paring
knife - A paring knife has a short, 2- to 3-inch blade that may
be of a variety of shapes and curves. It is used for peeling,
trimming or preparing fruit and vegetables that can be held in
the hand. It is handiest for close-up work like eyeing potatoes
but is unsuitable and possibly hazardous when used for working
with large, chunky foods.
Serrated
knife - (Bread knife and Tomato knife) - This type of knife has
serrated edges which enables it to pierce a hard crust or skin
without bruising or crushing the delicate insides. Lengths are
available from about 5 to 12 inches.
Slicing
or Carving knife - A slicing or carving knife has a fine edge
designed for slicing and carving very thin slices of food, particularly
meat. Its very narrow, thin blade is usually 8 to 12 inches in
length. The more flexible the blade, the easier it will be to
get a thin slice. Ceramic knives generally make excellent carving
knives due to their thinness and incredible sharpness.
Utility
knife - The all-purpose utility knife has a narrow blade that
is 6 to 9 inches in length. Those who feel that a chef's knife
is too large and cumbersome will find this knife easier to use.
Use it also when you feel that a paring knife is too small for
a task.
SELECTING KITCHEN CUTLERY
Even
the infrequent cook needs a few decent knives. If you cook a lot
or plan to, it will be worthwhile to invest in quality cutlery.
Expect to pay $20 for a less-expensive knife of serviceable quality
and plan to pay from $50 to $150 per knife for fine kitchen cutlery.
Begin
by visiting local department stores and kitchen stores to look
through their selections. For convenience in shopping and a broader
selection of brand-name cutlery at reasonable prices, visit online
retailers such as Tabletools.com (http://tinyurl.com/4dzcr).
Look for knives that have metal or wooden handles and one-piece
metal blades that are sharp and extend the entire length of the
handle. Almost all kitchen tasks can be accomplished with three
basic knives. Select a chef's knife with an 8- to 10-inch blade,
a 6-inch utility knife and a 3- to 4-inch paring knife. Augment
this basic set of knives with a serrated knife for cutting breads
and fruit, and a medium-grit sharpening stone and honing steel
to keep your knives sharp.
HOW TO SHARPEN A KNIFE
From
the safety aspect, sharp knives are safer and easier to use than
dull ones. A sharp blade prevents accidents because it slices
easily and effectively. A dull blade requires more force and can
cause clumsy slips. Even good knives will need to be sharpened
from time to time.
Sharpening
Stone
There are many different ways to sharpen a knife. Most chefs say
that the best tool for sharpening knives is a sharpening stone.
(1)
To sharpen a knife, place a medium-grit flat sharpening stone
on a table. Lay a damp cloth beneath the stone to prevent it from
slipping. Position the stone either parallel or perpendicular
to the table's edge.
(2) If the stone is natural, apply a thin layer of mineral oil
on it. If the stone is diamond-coated, sprinkle with water.
(3) Hold the knife blade at a 20-degree angle to the stone's surface.
Place the blade's heel (the part closest to the handle) at one
end of the stone. Apply pressure on the top of the blade with
the fingers of your other hand. In one stroke, draw the blade
slowly over the stone's surface, sweeping in an arc and pulling
the blade entirely from heel to tip. Press evenly on the blade
throughout the stroke.
(4) Repeat five or six times on each side of the blade, sweeping
in one direction and alternating sides of the blade after each
stroke. If necessary, wipe the stone clean and apply additional
oil or water.
(5) Finish the blade's edge with a sharpening steel.
Sharpening
or Honing Steel
A sharpening or honing steel is a metal rod coated with fine grit
and magnetized to finish a blade's edge and smooth out irregularities
after sharpening with a stone. It also aids in realigning a blade's
edge that has dulled with the friction and pressure of normal
use.
When
shopping for a steel, remember that the length is important. The
steel should be at least 4 inches longer than the knife blade
for safe and efficient sharpening. A 14-inch steel will be an
adequate length for most sharpening purposes.
(1)
To steel a blade, hold the steel vertically, with its tip pointing
straight down and resting on a table's surface. Keep your thumb
behind the handle guard.
(2) Hold the knife at a 20-degree angle against the steel. Make
light, even strokes along the blade's entire length. Alternate
sides of the blade for an even edge, stroking five or six times
on each side.
HOW TO CLEAN KNIVES
Proper
cleaning can prolong the life of cutlery. It is best to clean
knives as soon as possible after use to prevent certain food residues
from damaging the blades. Certain food acids can stain even the
most stain-resistant of knives. Also, when food is left to dry
on a blade it can cause the knife to become more difficult and
hazardous to clean. Make it a practice to wipe knife blades clean
with a damp cloth after each use.
Always
hand-wash knives and never subject a good quality knife to the
harsh detergents and scalding temperatures of a dishwasher. High
temperatures can harm the cutting surfaces and the thrashing of
utensils, which is likely to occur, can also nick or otherwise
damage the sharp edge of the knife. Also, the heat and steam in
a dishwasher can harm wooden-handled knives.
To
hand-wash knives, fill the sink with warm water, keeping the water
level low so that knives can be easily found. Add dish detergent
to the water when cleaning stainless steel knives and baking soda
when cleaning carbon steel knives. Rinse any excess food from
the knives then scrub them with a nylon-backed scrub sponge. Rinse
well. Dry the knives completely with a soft cloth immediately
after washing. For safety, hold the cloth at the knife's spine
rather than its edge. Put knives away after drying.
STORING KNIVES
Keep
knife blades protected when they are not being used. It is best
to store knives away from other utensils. Unless protected by
a sheath, it is better not to store knives in a silverware drawer
where the edges might be damaged. Instead, keep knives in a wooden
or polyethylene block. If using a slanted block with vertical
openings, be certain to store knives with the cutting edge of
the blades upward. To prevent bacterial growth, the blades must
be completely dry before storing knives in a block.
If
storing knives in a drawer, protect each blade with a sheath.
To design a homemade sheath (or knife slip) for storing a particular
knife, simply lay the knife on a piece of cardboard and trace
the blade twice. Cut out the two pieces and tape them together
with duct tape along the two long ends to the point. Use extra
tape to reinforce the point. Slip the cover over the knife blade
through the open end.
USING AND CARING FOR CUTTING BOARDS
Protect
knives by using proper cutting surfaces. Wooden or polyethylene
cutting boards are recommended because they create the least resistance
against the edge of a knife blade. Avoid cutting on ceramic, metal
or other plastic surfaces, which would quickly dull a knife's
sharp edge.
It
is important to wash cutting boards after each use. Polyethylene
cutting boards can go in the dishwasher but wooden boards should
be carefully washed by hand. Thorough washing in hot, soapy water
and air-drying diminishes the likelihood of germs remaining on
the surface. Always store cutting boards in a well-ventilated
area.
LIFELONG SERVICE
Keep
in mind that a dull knife, whether expensive or inexpensive, will
cause cutting accidents more often than a sharp one. Acquiring
a quality knife and keeping it properly maintained will provide
a lifetime of safe and efficient service.
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Shopping
for the Holidays?
Shop with Bedrock Press by visiting the following merchants for
unique and well-received gourmet gifts:
*****
Gourmet Holiday Gift Baskets *****
Special Delights - http://tinyurl.com/63oh4
A.K.A. Gourmet - http://tinyurl.com/55sco
Mrs. Fields Gifts - http://tinyurl.com/3k32e
*****
Gourmet Teas and Coffees *****
Adagio Tea - http://tinyurl.com/45bj3
Coffee AM - http://tinyurl.com/446vt
*****
Gourmet Food "Of the Month" Clubs *****
Gourmet Food Store - http://tinyurl.com/4togy
iGourmet - http://tinyurl.com/3jt8f
*****
Gourmet Condiment Recipes *****
"One-of-a-Kind" Home-Canned Condiments - http://tinyurl.com/3zplj
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Bedrock Press - MENU OF THE MONTH - December 2004
FRENCH QUARTER BRUNCH
Enjoy time with your family and friends over a leisurely
brunch that offers something to please everyone.
Oyster
& Corn Bisque - Featured Recipe below
Three-Layer
Cheese Spread - Featured Recipe below
Ham
& Cheese Quiche http://tinyurl.com/6dar2
Stuffed
French Toast http://tinyurl.com/69twe
Tropical
Fruit Platter http://tinyurl.com/646uc
Easy
Beignets http://tinyurl.com/5oelq
Café
au Lait http://tinyurl.com/4s8pp
If
your email program does not support hyperlinks, please highlight
the link, then Copy (Ctrl+C) and Paste (Ctrl+V) it into your Web
browser.
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Bedrock Press - FEATURED RECIPES - December 2004
OYSTER
& CORN BISQUE
½
cup (1 stick) butter or margarine
1½ cups finely chopped onion
4 tablespoons all-purpose flour
8 cups fresh corn (see Recipe Note 1 below)
2 teaspoons salt
1 teaspoon black pepper
1½ quarts heavy cream
¾ cup thinly sliced green onions
2 pints sm. to med. raw oysters (drain and discard liquid)
Melt
butter in a 5- to 6-quart Dutch oven over medium heat. Sauté
onions until translucent. Whisk in flour. Add corn kernels. Cook
for 5 minutes, stirring frequently. Season with salt and pepper
then stir in cream. Cover and cook over medium-low heat for 20
minutes, stirring occasionally. Do not boil (see Recipe Note 2
below). Add green onions and oysters. Return to a simmer, cover
and cook for an additional 15 minutes; stir often. Additional
seasoning may be added, if desired. Serve with oyster crackers
or French bread. Yields 8 to 10 servings. Freezes beautifully.
Recipe Notes: (1) An equal amount of thawed frozen corn or drained
canned corn may be substituted for fresh corn in this recipe.
(2) Never allow bisque to come to a hard boil during preparation
to prevent cream from separating.
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THREE-LAYER
CHEESE SPREAD
3
(8-oz.) pkg. cream cheese, softened and divided
3 T. chopped pimento-stuffed green olives
2 tsp. olive juice
1 c. shredded sharp cheddar cheese
1 T. mayonnaise
1 tsp. grated onion
1 (2-oz.) jar diced pimento, drained
4 T. butter or margarine, softened
2 cloves garlic, minced
1 tsp. dried Italian seasoning
Assorted crackers and seedless grapes
Whip
1 package of softened cream cheese at medium speed until creamy.
Stir in chopped olives and olive juice; stir until well blended.
Line an 8x4-inch loaf pan with plastic wrap. Spread olive and
cream cheese mixture in bottom of lined pan (first layer). Whip
second package of softened cream cheese at medium speed until
creamy. Add shredded cheese and mayonnaise; beat until blended.
Stir in grated onion and diced pimento. Mix well and spread over
olive and cream cheese mixture (second layer). Whip remaining
package of softened cream cheese and butter at medium speed until
creamy. Add minced garlic and Italian seasoning. Beat until well
blended. Spread over cheese and pimento mixture (third layer).
Cover and chill for at least 3 hours before serving. To serve,
invert onto a serving platter and remove plastic wrap. Serve with
assorted crackers and seedless grapes Yields 18 servings as an
appetizer.
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Bedrock Press - BONUS RECIPE - December 2004
~~MIMOSA~~
The Mimosa is a popular drink served at jazz brunches in New Orleans.
To prepare 1 serving, pour an equal amount of chilled fresh orange
juice and champagne into a champagne flute. Garnish with an orange
slice, if desired.
~*~*~ For additional authentic French/Cajun recipes, visit http://tinyurl.com/54mz9
~*~*~
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End of Gourmet Bytes from Bedrock Press ~ December 2004 Edition
Copyright 2004 Janice Faulk Duplantis. All rights reserved.
http://www.bedrockpress.com
Please forward this publication, in its entirety, to others.
BEDROCK PRESS
Janice Faulk Duplantis
Post Office Box 111
Moss, Mississippi 39460
USA
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