Specialized Tools and Equipment in Culinary PDF

Specialized Tools and Equipment in Culinary  Air Fryer Cook foods by circulating hot air around an inner chamber, yielding a crunchy texture much like you would get with frying Allows you to recreate the crispiness of fried foods without using oil Healthier than t...

Specialized Tools and Equipment in Culinary  Air Fryer Cook foods by circulating hot air around an inner chamber, yielding a crunchy texture much like you would get with frying Allows you to recreate the crispiness of fried foods without using oil Healthier than the usual frying Philips TurboStar Technology Air Fryer  Sous Vide Means “under vacuum” in French Process of vacuum sealing food in a bag, then cooking it in a precise temperature in a water bath Delivers exact level of doneness with consistent restaurant-quality result  Flash/Blast Freezer It uses ultra-low temperature to freeze food fast Can freeze single pieces of food or single servings of food Lets you thaw and reheat individual servings instead of the entire container of food  Canning Machine Method of preserving food from spoilage by storing it in containers that are sealed airtight (prevents the passage of air, oxygen and other gasses). May be applied to glass containers, tin, rubber or plastic  Meat Thermometer Measure the core temperatures of meats while cooking  Cold Brew Machine It is used to steep coarsely ground coffee beans in room temperature or cold water for 12 to 18 hours According to some estimates, cold brewed coffee is 67% less acidic than hot brewed Cold Brew Drip Coffee Maker Cold Brew Coffee Maker Nitro Cold Brew Coffee Maker  Biltong Box It's a box to hang your meat where the cats and flies can't get to it Air moves through it that dries the meat Used for curing meats Originated in South Africa  Smoker Used to cook or smoke meat or other food Electric Hot Smoker or Gas Hot Smoker or Charcoal Smoker Portable Smoker Electric Hot Smoker Gas Hot Smoker Charcoal Smoker  Food Dehydrator Used to dry or dehydrate food Used to preserve fruits, vegetables and meats and other food Uses a light flow of hot air to reduce the amount of water found in fruits, vegetables, meats and other food. Electric Food Dehydrator Electric Food Dehydrator  Canner Method for preserving food in which food is placed in jars or similar containers and sealed in an airtight container Extends the food's shelf life Hot Water Bath Canner Pressure Canner Steam Canner  Crockpot A slow cooker Ability to slow cook items Specialized Methods and Techniques in Culinary  Sous Vide Cooking ❖ French for “under vacuum” ❖ A technique for cooking vacuum-packed foods at precise temperatures ❖ Cook the food item while in the bag at a constant temperature, sually in a special water bath ❖ Chamber vacuum packager and an immersion circulator  Flash Freezing ❖ Freeze food in serving size portions ❖ Process of freezing an item quickly at an extremely low temperature with cold circulating air ❖ Preserves food longer ❖ Nutrients are retained as possible  Engastration ❖ A cooking technique wherein an animal is stuffed into another animal ❖ Supposedly originated during the Middle Ages  Brine Cure Food preservation technique for meat, fish, vegetables or fruits A curing method in which the food is immersed in a solution (brine) made of the curing ingredients dissolved in water. Brining solution can be a combination of salt, sugar, nitrate, and or nitrate for the purposes of preservation, flavor and color.  Smoking To cook with dry heat in the presence of wood smoke. ❑ Smoke Point – temperature at which fats begin to deteriorate rapidly and smoke when heated. ❑ Smoker – an enclosure used for making hot-smoked and cold-smoked food. ❖ Cold Smoking – a smoking method in which foods are smoked at a low temperature, usually at or below 85F (30C) so they are not cooked in the process.  Air Frying ❖ Designed to duplicate deep frying but without submerging the food in oil or fat. ❖ Similar to a convection oven that bakes and roasts that produces high temperature at a rapid rate  Cold Brew Mixing ground coffee with cool water and steeping the mixture in the fridge overnight. The next day you strain the mixture, leaving you with a concentrate (it's strong, so you'll want to dilute it) that can be served right away or stored for up to two weeks. LATIN AMERICA  Topography South America is a continent of extremes. It is home to the world's largest river (the Amazon) as well as the world's driest place (the Atacama Desert). South America can be divided into three physical regions: mountains and highlands, river basins, and coastal plains. South America’s primary mountain system, the Andes, is also the worlds longest. The range covers about 8,850 kilometers (5,500 miles).  Demographics The population is a mixture of different ethnicities. The majority identify themselves as mestizos, a mixture of European, indigenous, and African ancestors. Portuguese is spoken in Brazil, but Spanish is the main language in most Latin American countries. However, different accents, words, and phrases create local adaptations and identities. Chile and Argentina are large wine producers. Brazil is the world's largest coffee and sugar producer. Religious Influence Catholicism is the main religion in Latin America. The religion was brought by the Spanish conquerors and combined with native and African beliefs, giving origin to a diversity of religious festivals. Global Cultural Influences African influences can be seen in the meat in Latin American dishes. For example, in South America slaves would mix and season the food landlords left for them. Ex: Peruvian Tacu Tacu ARGENTINA  ARGENTINA ❖ Argentines are famous for their high protein diet, particularly beef and produces some of the best beef in the world. ❖ Mostly influenced by Europeans and other Latin American countries although native Indians lived in Argentina before the European settlers. Empanadas - fried or baked dough stuffed with meat Asado - traditional Argentinian barbeque on parillas (cast- iron grill) Milanese - Made from pounded beef or chicken, covered with breadcrumbs, you can try it fried or baked. Dulce de Leche - type of condensed milk act as spreads, fillings for cakes and pies or icecream topping. Most popular dessert in Argentina.  Chimichurri ❖ Slightly spicy sauce made of parsley, oregano, onion, garlic, chopped peppers, chili flakes, olive oil, a dash of vinegar or lemon juice to give it a kick. ❖ Commonly drizzled over grilled meat but can also be used as a marinade. ❖ Basic in every Argentinian household BRAZIL Feijoada - one of the Brazilian main dishes. A hearty stew of black beans cooked with chunks of meat Picanha - premium cuts are seasoned with no more than a liberal shake of coarse salt, before being grilled to pink perfection over charcoal or wood Moqueca - seafood stew slowly cooked in a terracotta cassole. It can be made with shrimp or fish as a base with tomatoes, onions, garlic, lime and coriander. Brigadeiros - made by simmering condensed milk with cocoa powder, then whisking in butter and shaping the mix into balls before rolling in chocolate sprinkles...Brazil's chocolate truffles Peru Ceviche - Peruvian national dish. Made by quickly soaking the fish in lemon juice and then immediately serving it with lots of chillis. Pollo a la Brasa - A whole chicken is marinated in a powerful combination of garlic, herbs, and spices before roasting on a spit with the green huacatay (Peruvian black mint) sauce served next to it: Lomo Saltado - a popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin with onions, hot chillis, tomatoes, cilantro and is typically served with rice and fries. Crema Volteada - Peruvian version of the Spanish flan prepared with sugar, condensed milk, evaporated milk, vanilla essence, and eggs covered in caramel sauce.  SCANDINAVIA STOCKS AND SAUCES Chapter 8  History of Nordic Cuisine (Scandinavian) v Since the time of the Vikings, Nordic people have lived off the land, sea, and lakes, and traditions from different cultures v The cuisine is often described as simple and the ingredients for most dishes are fairly basic v Influenced by Nordic and Viking traditions. v Vikings' meals almost always included oysters or mussels and occasionally featured mutton, cheese, cabbage, apples, onions, berries, and nuts  History of Nordic Cuisine v Norway, Sweden, Iceland, Denmark, and Finland v Known locally as husmanskost ("farmer’s fare"), you'll find dishes featuring beets, potatoes, cucumbers, and apples paired with a wide variety of seafood, pork, poultry, and beef. v Most Nordic menus include deer, elk, reindeer, and bear meat as entrees, and cured fresh-water salmon is a local favorite in Norway or Denmark. v To keep fish and meat fresh during long, dark Scandinavian winters, locals have practiced smoking and salting their food for hundreds of years.  Factors that Influence Specialty Cuisines Scandinavian Cuisine Religion Culture Climate Topography  Religion and Culture Ingredients will have different interpretation in every religion and culture. People will not only eat food just to fill themselves but also because of the beliefs they have. In which as the time passed it becomes a part of their cuisine.  Scandinavian countries feast on traditional foods that are unique to the Easter season. Halibut or salmon are the typical entrées of choice on Good Friday, with the main meal on Easter Sunday being lamb and hard-boiled eggs, SEMLOR  Climate Climate affects what dishes were developed in the region. In the case of Scandinavian Cuisine (Denmark, Sweden, Norway), people enjoy a cuisine that is based on foods that can survive in cold climates. Dishes as well that can warm them in regards with the climate they have.  Topography Geographical location of the country influences what type of cooking method scan be used for various dishes, utensils that can be used while cooking, and various ingredients being used. From types of meat, vegetable, herbs and spices that are available in the area. Scandinavian cuisine isn't limited strictly to fish.  Scandinavian Cuisine Scandinavian cuisine is composed of ingredients coming from Norway, Sweden, Finland and Denmark Fish, pork and poultry, as well as beets, potatoes, cucumbers, dill, parsley and horseradish, broiled, baked, and smoked apples. Scandinavian cuisine are also well known for their seafood dishes. Specially most of their cooking methods are for preservation, ideal for the climate they have  Denmark Fish is king in Danish cuisine. Cod with mustard sauce and boiled potatoes, open sandwiches with rye bread topped with various meats, egg, and a spicy sauce (smorrebrod) and a variety of confectioneries like the ring-shaped multi-layer cake made of marzipan called kransekake are among the unique dishes  Norway One of the most popular fish in Norway is the Norwegian herring. The national dish of Norway is also a dried fish called lutefisk, which is put in a special liquor made of birch ash and served with bacon, potatoes, and a puree of peas.  Sweden Consist more of the red and white meat. Particular specials in Sweden are Elk meat cooked as goulash or steak, meatballs which are called köttbullar. Lingonberry jam is widely used to accompany a variety of dishes, from meatballs and pancakes to porridge and black pudding Smorgasbord is derived from the Swedish word smörgåsbord— ”smörgås” means sandwich and “bord” means table, a table of small, open-faced sandwiches served before the main meal.  Cooking Techniques Commonly Used in Scandinavian Cuisine Curing (Dry & Wet) Drying (Sun & Freeze) Pickling Smoking (Hot & Cold) Fermentation Denmark Smorrebrod - open sandwiches with rye bread topped with various meats, egg and a spicy sauce.a spicy sauce Frikadeller - savory pork meatball is a favorite in Denmark. Often served with brown sauce, potatoes, and cabbage. Smakager - Various types of Danish cookies are all united under the name småkager. Part of Christmas tradition in Denmark. Norway Lutefisk -the national dish of Norway is also a dried fish which is put in a special liquor made of birch ash and served with bacon, potatoes, and a puree of peas. Norwegian Herring - One of the most popular fish in Norway Kransekake - Ring-shaped multi-layer cake made of marzipan Sweden Köttbullar - Swedish meatballs with mashed potatoes, creme sauce, and lingon. Gravad lax (salmon) - salmon that is cured using salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly Vafflor - extremely popular Swedish waffles, consumed since the early 1600s Finland Pierogis - dumplings filled with salted rice pudding or potato cheese mixture Lihapiirakka - Finnish meat pie is filled with minced meat and cooked rice – then it is deep-fried. Munkki - translated as monks, are popular Finnish deep- fried doughnuts made with buttery, leavened dough. Iceland Skyr - Icelandic cultured dairy product made from cheese,dates back to the 9th century Hakarl - Iceland's national delicacy made from cured shark flesh  Kjotsupa - hearty Icelandic soup is a nourishing combination of lamb, preferably on the bone cuts, carrots, rutabaga, potatoes, onions, and various fresh or dried herbs. Meringue cake - Iceland’s most-popular celebration dessert  “I sometimes get the question [of whether or not] our cooking is seasonal. And I think that is really intriguing, because what’s seasonal here in February? Nothing, you know, nothing grows here. But we have a lot of vegetables on the menu still. And they’re not fresh. They’re from last autumn, and they’ve been stored in some way, and that adds layers of complexity to the dishes.” Magnus Nilsson - Fäviken  Plant-Based Cuisine ❖ Preparing dishes using 100% plant-based ingredients ❖ Based on health and wellness that also focused toward environmental and ethical responsiblity  Plant-Based Nutrition ❖ A plant-based diet rich in beans, nuts, seeds, fruits and vegetables, wholegrains such as oats, rice and cereal based food such as breads and pasta that can provide all the nutrients needed for good health. Lacto-ovo vegetarians – eat dairy foods and eggs but not meat, poultry or seafood. Ovo-vegetarians – include eggs but avoid all other animal foods, including dairy.  Lacto-vegetarians – eat dairy foods but exclude eggs, meat, poultry and seafood  Pesco-Vegetarians – eat fish and plant products but not meat or poultry. They may or may not eat dairy and egg products Vegans – don’t eat any animal products at all, including honey, dairy and eggs.  Plant-Based Protein ❖ High protein content, meat-like texture and versatile 1. Lentils - other legumes (such as beans, peas, nuts, and seeds) offer a full protein package. “They’re rich in fiber, vitamins, minerals, and phytonutrients, and can provide up to 9 g of protein per serving,” which is ½ cup cooked legumes. Contain antioxidant-rich polyphenols which are anti-obesity, anti-cancer, anti-inflammatory, and anti-diabetes properties. 2. Chickpeas (aka garbanzo beans) - are rich in protein, folate, fiber, iron, phosphorus, and healthy fatty acids 3. Hemp Seeds - These little seeds contain all nine essential amino acids, and 3 tablespoons (tbsp) provide 10 g of protein. You may also spot them at the grocery store as hemp hearts, which are shelled hemp seeds. They have a subtle nutty flavor profile and nice crunch. 4. Tofu - Soy is at the root of several types of foods, including soy milk, edamame, miso, tempeh, and soy nuts. Soy contains all nine essential amino acids, making it a complete protein. 5. Nuts - good sources of heart-healthy unsaturated fats, which can lower cholesterol levels. Almonds offer the most protein per serving, with pistachios close behind in the No. 2 spot. 6. Quinoa - it’s technically a seed, quinoa is commonly referred to as a whole grain and can be used in place of other grains like rice and pasta. Quinoa is a complete protein because it contains all essential nine amino acids. Plant-Based Dairy Alternative  Reasons People Try a Non-Dairy, Milk- Alternative ✓ Lactose intolerance ✓ Milk allergy ✓ Don’t like milk, but like creamy taste or need a milk-like product for cooking ✓ Vegan diet or lifestyle ✓ Concerns about inflammation ✓ Crohns and Colitis or inflammatory bowel syndrome ✓ Concerns over antibiotics, pesticides, or hormones ✓ Ethical concerns  Dairy-alternative milks tend to have fewer calories, less fat (except for coconut-based milk), more water content (for better hydration), less protein (except soy). Some are fortified with other vitamins and nutrients  Some plant-based dairy items you may find on supermarket shelves include: Soy milk Coconut milk Rice milk Nut milk (such as cashew milk or almond milk) Hemp milk Dairy-free ice cream Dairy-free yogurt Vegan sour cream Vegan cheese  Plant-Based Stocks ❖ Made without any animal products ❖ Basic ingredients are vegetables, herbs and spices, water, and sometimes wine. ❖ Plays an important role in vegetarian cooking and for light, healthful dishes  Guidelines for making vegetable stocks or broths: ❖ Avoid starchy vegetables such as potatoes, sweet potatoes, and winter squash because it makes it cloudy. ❖ Strong-flavored vegetables are best avoided such as brussel sprouts, cauliflower, artichokes. Dark green leafy vegetables, especially spinach develop an unpleasant flavor when cooked for a long time. Beets turn a stock red. ❖ Cooking time is 30 to 45 minutes. Health Supportive Culinary Methods  Oil-Free and Low Sodium Cooking ❖ Plant-based foods like fresh produce generally have less sodium than animal-based foods, such as meat and dairy products. ❖ Oil free diet would not use any liquid oils, margarine/ butter products or any foods that contain these ingredients.  Gluten-Free Cooking ❖ Gluten is protein found in most grains like wheat, barley, rye, triticale (cross between wheat and rye). ❖ Examples of naturally gluten-free food: ✓Fruits and vegetables ✓Beans, seeds, legumes and nuts in their natural, unprocessed forms ✓Eggs ✓Lean, nonprocessed meats, fish and poultry ✓Most low-fat dairy products  Grains, starches or flours that can be part of a gluten-free diet include: Amaranth Millet Arrowroot Quinoa Buckwheat Rice, including wild rice Corn — cornmeal, grits Sorghum and polenta labeled Soy gluten-free Tapioca (cassava root) Flax Teff Gluten-free flours — rice, Hominy (corn) soy, corn, potato and bean flours FOOD STYLING  FOOD STYLING ❖ They put the theatrics into food photography to make it look picture perfect. ❖Discover the shortcuts that make food sell. ❖ A food stylist is responsible for making food appear as perfect as possible for the photographers shooting it. ❖ Food stylists work both with photographers and art directors to coordinate amazing shots by plating meals and arranging food to look its best. Tools and Equipment One of the most important tools in tool kit, tweezers are crucial for strategically placing garnishes or nudging your food into exactly the right place. Cotton swabs are perfect for cleaning up small drips and fingerprints or other marks on dishes and props. Besides being useful for wiping your hands and picking up spills, paper towels can be useful to prop up salads or placed hidden under dishes to protect your linens or surfaces Wipe your hands on as you work, or after you wash them. They’re also handy to spread on your work surface. Use a tea towel to lay your styling tools out on Have a variety of paint brushes ready to brush a bit of olive oil on meat or any unwanted crumbs off your set. A fan brush is particularly good for brushing off your surfaces. A spritz of water on produce can make it look freshly picked. It can also give new life to certain food items when they start to look a little dry or lifeless. Different sizes will provide a different mist, so it’s good to have a few sizes. Want those water droplets on the fruit to last? Spray it with a 50/50 mixture of glycerine and water. It will simulate water droplets but will not evaporate quickly like pure water will. You can find glycerine in most drugstores in the beauty section Several squeeze bottles with different size openings are great to have when working with sauces for both savoury and sweet dishes. They give you more control than a spoon or pouring the sauce from a small pitcher. Before plating food, give your props a good wipe down with glass cleaner to ensure they look as pristine as possible. Fingerprints or smears of grease on dishes can be difficult and time-consuming to edit out Mixed with water, this powdered form of vitamin C will create a solution to soak fruits and vegetables in to keep them from oxidising and going brown. Be sure to soak the items for at least fifteen minutes before you need them. A couple of spoons dissolved in one cup of water should do the trick. If you can’t find ascorbic acid, you can get MSG from an Asian grocery store. It does the same thing. Use olive oil or any other type of cooking oil to brush on meats, lettuce leaves, or other foods you want to strategically make glisten. Red food colouring mixed into water is a surprisingly good substitute for red wine, and a much cheaper one at that. Real red wine usually shoots too dark. You want your red “wine” to look somewhat transparent in photos. A small kitchen torch or pastry torch such as those used by pastry chefs has a wide variety of uses and is a crucial item for browning food like poultry or pastries to make them look like they were just pulled from the oven. Use eyedroppers to give you greater control when dabbing or dotting sauces or other liquids onto your plate. Toothpicks can help you anchor items together, especially with tall dishes like burgers or stacks of pancakes. They can be hidden from view or edited out later in post- processing If you are doing any kind of professional photography involving beverages, you will need to get some fake ice– both cubes and shards. It’s expensive, but cheap fake ice will not look realistic. MOLECULAR GASTRONOMY ❖ Molecular gastronomy or modernist cuisine has been taken up by other chefs who continue to experiment and explore what science and technology can contribute to food and food presentation. ❖ Spanish Ferran Adria pioneered cooking precision through his acclaimed El Bulli a Michelin 3-star restaurant in Spain. ❖ Adria explored new possibilities in gels, foams, powders, infusions, extracts and other unexpected ways of presenting flavors, textures and aromas. ❖ Many of the techniques make use of unfamiliar ingredients such as natural gums, and put familiar ingredients, such as gelatin and pectin, to unfamiliar uses. ❖ The term “avant garde” means advance guard. Today the term is used to describe any group that pushes the boundaries of a discipline beyond what is considered normal. ❖ The second definition of molecular gastronomy: the selective use of technology and nonstandard ingredients to help enhance the flavors, aromas, appearance and textures of natural food. ❖ In this style of cooking, using the best ingredients is necessary. List of some of the ingredients used in molecular gastronomy: 1. Nontraditional thickeners 2. Foams, froth and bubbles 3. Gels 4. Drying and powdering 5. Spherification  Nontraditional Thickeners ❖ New ways to thicken sauces and to change the texture of liquids. ❖ Some of these can work without heating and are simply blended with cold liquid. ❖ Sauces aand other liquids are created with a fresh, uncooked taste.  Foams, Froth and Bubbles ❖ Avant garde chefs stabilize foams with gelatin, lecithin because foams collapse quickly ❖A well made foam adds an additional flavor dimension to the plate without adding bulk  Gels ❖ Use regular gelatin ang other jelling agents such as agar- agar, which is derived from seaweed. ❖ Turn liquid such as vegetable juice into solid, which gives it a different texture and also enables the food to be cut into many shapes allowing the chef to create different visual presentations.  Drying and Powdering ❖ Drying a food intensifies its flavor and changes its texture ❖ If dehydrated food is powdered, it becomes another flavor and texture ❖ Ex: caulifower floret deep-fried then dehydrated until its crisp so it gives a different eating experience than eating it steamed, buttered, etc.  Spherification ❖ This technique creates spheres of liquid contained inside a thin gel wall. ❖ In the standard method, liquid is mixed with a hydrocolloid called sodium alginate ❖ In a separate container is a water bath containing calcium. ❖ When the liquid is dropped into the calcium bath, the alginate and calcium react to form a thin wall of gel surrounding a liquid center. ❖ Make tiny spheres by using an eye dropper ones by freezing the liquid in a mold before dropping it into the calcium bath.  Ultrasound Techniques ❖ Ultrasonic devices are used by chefs of high-class restaurants for innovative, high-quality cooking ❖ Includes flavor extraction, emulsification or modification of texture ❖ Capable to emulsify liquids that normally would separate without emulsifiers ❖ Ultrasonification allows the preparation of smooth vinaigrette, tasty marinades and creamy mayonnaise, without the utilization of emulsifying agents ❖ Ultrasound makes it possible to produce vinegar with different flavors such as raspberry, lime, chili, thyme  Centrifuge ❖ To clarify juices, create flavored oils and make the clearest consommé in the world ❖ Simply spins liquids at high speeds, separating the various components in them by density. For example whole milk, can be spun into super-dense cream on one side and low-fat thin milk on the other. ❖ To clarify a juice, you basically separate the juice itself from any leftover pulp in it.  Transglutaminase ❖ Also called meat glue, is an enzyme that can be used to bind proteins to make uniform portions of fish filet, tenderloins, etc. that cook evenly, look good and reduce waste. ❖ Can also be used for creative applications in modernist cuisine such as making shrimp noodles, binding chicken skin to scallops or even making checkerboards with different types of fish. ❖ Bind ground meat mixtures like sausages without casings ❖ It’s a protein that’s present naturally in both plant and animal systems. ❖ The commercial transglutaminase product is called Activa ❖ Molecular gastronomy Chef Dufresne adds Transglutaminase to a fois gras terrine that can be seared and served hot without melting. ❖ To prevent emulsified forcemeats such as boudin blanc from splitting when cooked. ❖Strengthens noodles that are low in gluten, such as buckwheat soba noodles. ❖Thicken egg yolks and dairy products. Commonly used to make yoghurt to contribute to syneresis prevention and increase the consistency. ❖Strengthen dough mixtures. ❖ Increase yield in Tofu production  Deconstruction ❖ Reinterprets familiar dishes in innovative new ways while still preserving their true essence. ❖ Experiment with food in a whole new way. ❖ Transforming the ingredients of well known dishes by altering their form, temperature or texture to create a version that still remains true to their original roots while looking and feeling wildly different.