|
|
|
|
|
|
|
Junior Members
Junior Members Corner by Charlie Young
Kitchen Tips
Today’s tip is just a reminder to you but I have a little additional information that may be of some relief to some of you. As you know it is a MUST to wear your slip resistant shoes in the kitchen. This is for your own safety as well as a coworker you may stumble into while on your way down to the floor. Being on your feet a lot can become tiresome to you especially if you have or have had back and knee problems. Here is what I have found.
Many of you have seen and commented about the odd looking shoes I have been wearing for the past year that has a spring in the heel. I admit it was strange looking to me at first too. Having had both back and knee surgeries, I was very much interested in the benefits the shoes had to offer. I have been very much impressed with the results. To give you an idea as to how well they absorb the shock of your every footstep when walking, I bought a pedometer for myself. They use the jarring of each footstep to keep count of how many steps you walk in a day. (10,000 recommended). I had a day at the office that had eating out for breakfast, getting my mail from the post office, lunch, two complete trips around the Providence Hospital complex, grocery shopping and a lot more. By the end of the day, the pedometer said I had only walked 127 paces. The shoes rendered that pedometer useless. It works with regular tennis shoes.
Here is the good news for you. This shoe company Z-Coil, now has a slip resistant shoe that you can wear in the kitchen and have the benefits the spring has to offer. I bought another pair with the slip resistant bottom to use. I talked to the store owners, managers and told them what I did. They said if anyone was interested in getting some of the chef/slip resistant shoes just come to them, try on a pair(they have test surfaces to try them out on) if you like them tell them that you want the “Chef Charlie” special and they will give you 10% off the purchase price.
The store is located at 1222 Augusta Road, West Columbia. (803)-796-9393 It’s right beside Nortans Stereo and Bojangles near 12th street.
Keep those kitchen tips coming to vballcharlie@aol.com.
Charlie Young
Junior Members Corner by Charlie Young
Here is an easy way to peel kiwi skins with minimal effort and excellent results.
First cut off the ends of the kiwi with a sharp paring knife.
Then go to your silverware drawer and get a soupspoon.
Slide the spoon just under the skin and twist it around, scraping against the inside of the peel while not cutting into the flesh. Do this sliding the spoon all the way through to the other end of the kiwi, completely detaching it from the skin.
Then, just slide the kiwi out of the skin.
Looking at the peeled skin will be like looking through a hollow pipe.
After that you can slice and dice the fruit in whatever manor your desired dish calls for.
PS: If the kiwi is still kind of green and firm, just gently roll the fruit in the palm of your hands in a similar way you would do a lemon to free up juice, just don’t press too hard and crush the fruit
Junior Members Corner by Charlie Young
We like those time and energy saving tips that can be used both in your home kitchen as well as in a big kitchen.Keep them coming to me.
I wish You “Easy and Fun Cooking”
BRING THE FIRST 6 INGREDIENTS TO A BOIL FOR 3 MINUTES. ADD THE CLEANED MUSSELS, BEARDS REMOVED AND COOK FOR 5 MINUTES, COVERED, STIRRING ONCE AFTER 3 MINUTES. WHEN MUSSELS HAVE OPENED, THEY ARE DONE. REMOVE THE MUSSELS AND DISCARD ONE SHELL. CUT THE ATTACHMENT. ARRANGE ON WARM PLATE. PLACE ON WARMING RACK.
STRAIN MUSSEL ESSENCE AND PLACE BACK ON STOVE.
IN A HIGH WALL SAUTOIR, POUR IN MUSSEL ESSENCE, ADD TARRAGON AND CREAM. REDUCE TO DESIRED CONSISTENCY. REDUCE HEAT AND SWIRL THE SOFTENED AND CUBED PELUGRA BUTTER ONE PIECE AT A TIME. STILL ON LOW HEAT, ADD EGG, STIRRING CONSTANTLY UNTIL WELL INCORPORATED.*
SALT AND PEPPER AS NEEDED.
Basic Crepe Recipe Crepes, made from a smooth egg batter are, used in both sweet and savory dishes. It is important to let the batter rest before cooking; the resting process relaxes the gluten in the flour for tender crepes. This recipe makes 12 crepes; the leftovers can be frozen for later on rolled up with jam and eaten as a quick snack.
In blender at medium speed, mix eggs, milk, flour, salt, and 2 tablespoons melted butter until completely smooth and free from lumps. Transfer to bowl and refrigerate at least 1 hour, or overnight. Whisk batter thoroughly just before using. Heat nonstick 8-inch skillet over medium-high heat; brush lightly with melted butter. Pour scant ¼-cup batter into pan; tip pan to coat bottom. Cook crepe 1 ½ minutes, or until top is set and underside is lightly browned. With high temperature spatula loosen crepe; turn and cook other side 30 seconds. Slip onto waxed paper. Repeat with remaining batter, brushing pan lightly with butter before cooking each crepe; stack cooked crepes. Each crepe: About 80 calories, 3 grams protein, 6 grams carbohydrate, 4 grams total fat (2 grams saturated), 62 mg cholesterol, 140 mg sodium Chef Jimmie Jackson CEC, CCA, CDM, CFPP Junior Members Corner by Charlie YoungKITCHEN TIPS: Mayonnaise
Here is a kitchen tip concerning Mayonnaise. Suppose you are making potato salad. You run out or just want an option that has maybe less fat because you are watching your intake of fat grams. One way could be to make your own, but then, you may be concerned about not having pasteurized eggs. Another way is to use some of that miracle spread substitute but personally I never liked the taste of any of them. Here is a substitute that came from one of my patients who got the idea from a relative in Germany. Use Cottage Cheese. Just put it into the blender and blend till soft and creamy like mayo. You could add some Extra Virgin Olive Oil for extra flavor but keep up with the amount of fat grams per serving. I made a large potato salad for a potluck dinner at church using cottage cheese, told everyone what I had done and they couldn’t tell what it was even knowing what was used. By the way: 2.5 grams of fat in ½ cup of low fat cottage cheese. 88 grams of fat in ½ cup of mayo You do your own math if you are keeping up with your daily intake of fat grams. Keep those kitchen tips coming. My address is vballcharlie@aol.com Charles Young
Junior Member President
Junior Members Corner
This month’s tip comes to us from Jim Huntington CEC
1. NO FAIL RICE
Heat pan/pot on stove top add 2oz olive oil
TIP #1: “Taste the Water”… Taste your rice water, before covering and putting it into the oven! If it taste good, then so will the rice. If it is too salty, well……you know what the result will be! REMEMBER: (Another small tip) “You can always add salt; you can never take it out.” TIP#2: Cook rice in the oven with a tight cover on pot. In 20 minutes you will have perfect rice!
TIP#3: Never, ever take a cooking utensil (like rice pot above) out of the oven without doing two (2)
things.
Charles Young
Junior Member President
Junior Members Corner
Thank you for all the comments about our Junior Members Corner featuring some helpful and resourceful kitchen tips. Please feel free to share any ideas you may have so that we can pass them along and help each other to get better in the culinary fields. To pass along your ideas please forward them to me at vballcharlie@aol.com Lets get a bunch in so that we can possibly share more than one each month. This month’s tip features the use of fresh ginger. If you are going to use fresh ginger and want it in chunks or thin slices then just prepare it in whatever way your recipe calls for. If you want to add it for flavor but don’t want the larger pieces or slices then here is what you can do. Cut or break into whatever size pieces you can easily hold in your hand (2"-3" usually or individual fingerlike parts from how the root grows), peel the bark from around your fresh ginger, body wrap those individual pieces in clear plastic wrap and put into the freezer. When you need to use it for flavor just grab a piece from the freezer and use your hand grater to shave the very small flakes into your dish. It will grate just like cheese would and not have any large pieces nor will it mush up on your grater like it would if you were using it at room temperature.
Hope to be hearing more from you soon.
KITCHEN TIPS I would like to feature a Kitchen tip each month for the Junior Members of the ACF that can also be beneficial to everyone in both the home and work kitchens. I want to get the ideas from you, and then pass them on for others to be able to use. I want ideas that can save time, energy, space or emergency substitutions if you suddenly realize you are out of something and have no time to get what you usually would use. As we work towards getting greater membership in our chapter, these ideas can spread to help more and more chefs and home cooks in their respective kitchens. What a great way to help each other continue to learn. Please forward your ideas to me and make sure the subject area has something to do with ACF or kitchen tips in it so that your ideas won’t get deleted as spam. My email address is:
Charlie Young, CCA - Junior Member President, ACF - Midlands Chapter I welcome your comments and ideas and look forward to hearing from you. The first idea I would like to share is something I came up with. If you like to make mashed potatoes from scratch then this is a real time saver. I personally like to use new red potatoes with the peelings. Cutting them up for quicker more even cooking can take some time in quantity even with the sharpest of knives. I had a brainstorm one night at home making French Fries. My simple French fry press cuts the potatoes nice and even with no large pieces of peeling. Wow!! Just drop the potato in, push the handle down and you can average about one spud every 3 or 4 seconds. What a way to get the job done more quickly and not sacrifice any quality in doing so. Hope to be hearing from you soon
Junior Member Tip of the Month
Junior Member Tip of the Month
Junior Tip of the Month
To avoid this use lump charcoal, it is very pure and clean. Lump charcoal has no foreign substances and it burns much hotter and faster than charcoal briquettes. And is a much better heat source.
Junior Tip of the Month
Wine Bottle Sizes BOTTLE = the Standard size bottle which holds 750 ml. of wine or 4/5 quart SPLIT (Champagne only) - 187 ml. or ¼ of a standard bottle HALF BOTTLE = 375 ml. or ½ of a standard bottle MAGNUM = 1.5 liters, the equivalent of 2 standard bottles MARIE JEAN = the equivalent of 3 standard bottles (no longer produced) DOUBLE MAGNUM = 3 liters, the equivalent of 4 standard bottles JEROBOAM = approximately 3 liters, the equivalent of 4 standard bottles REHOBOAM = approximately 4.5 liters, the equivalent of 6 standard bottles IMPERIAL = approximately 6 liters, the equivalent of 8 standard bottles METHUSALEM = approximately 6 liters, the equivalent of 8 standard bottles SALMANAZAR = approximately 9 liters, the equivalent of 12 standard bottles BALTHAZAR = approximately 12 liters, the equivalent of 16 standard bottles NEBUCHADNEZZAR = approximately 12 - 16 liters, the equivalent of 12-20 standard bottles SOVEREIGN = approximately 50 liters, the equivalent of 67 standard bottles
Junior Recipe of the Month PAELLA
Cooked Saffron Rice 5 quarts
In a large cooking vessel, render the fat out of the diced chorizo and pepperoni sausages, then sauté the garlic cloves and diced onions in the fat. Add all other ingredients except the fillets of cod and the stone crab claws mixing well. Once mixed place the fillets of cod and the stone crab claws on top. Close the cooking vessel and bake in an oven for 90 minutes on medium heat.
Junior Recipe of the Month AIOLI
Junior Recipe of the Month
Almond Ganache
Junior Recipe of the Month
Maple Pudding
Junior Recipe of the Month
Pomegranate Cocktail
Combine all ingredients with cracked ice in a cocktail shaker. Shake well and strain into chilled cocktail glass. Food For Thought A pound of Saffron can range in retail price from $500.00 per pound to $5,000.00 per pound. Food For Thought If you are allergic to dried apricots, why would some wine drinkers like “drink young” wines like a Chardonnay instead of a Cabernet Sauvignon?
Food For Thought
Protein
Food For Thought
Provence
Prepare the mussels, sauté onions and leeks 10 minutes add tomatoes, fennel, bring to a boil, add mussels cook 20 minutes on low heat salt TT. Mix the egg yolks with olive oil and pepper TT. Add egg mixture to the broth stirring 8-10 minutes over low heat, stir in mussels, place garlic bread slice in soup plate and ladle soup into bowls. Serve 4
Food For Thought
New Foods Fool Your Belly French company Danone is concentrating on special fibers that slow the rate at which food travels through the digestive system, delaying gastric emptying to make people feel full for longer. Kraft is developing starches that are resistant to being broken down by the body. Starch usually behaves like a sugar but Kraft’s version is more like fiber, which is slow to digest and does not cause a spike in blood-sugar levels.
Food For Thought
Antioxidants Cardiovascular Health Pomegranate juice contains a higher level of polyphenol antioxidants than other beverages, including red wine, green tea, cranberry cocktail juice or blueberry juice. Polyphenol antioxidants are particularly effective at:
IF ITS' FOOD
Junior Tip of the Month
Vitamin E Nutshell of Nutrition One of the best natural sources of vitamin E in alpha tocopherol form is almonds. Only one ounce of almonds contains 37 percent of the recommended Daily Value of the important antioxidant. Vitamin E is believed to play a role in preventing heart disease, certain kinds of cancer and cataract formation. Junior Tip of the Month ALLA DIAVOLA is a method of cooking chicken. The chicken is split open, flattened and grilled while being basted with olive oil. When ready it is crisp outside and soft within. Junior Tip of the Month Choux pastry, a sticky dough that's officially termed pate a choux. Pronounced pot-a-shoe, it is the paste from which éclairs and cream puffs are prepared. Cooks who shy away from pastries might be taken away by French words like choux. But choux translates as "cabbages." Junior Recipe of the Month Fruit Cake This recipe is a great for seniors and the young at heart during the holiday season.
Combine candied fruit with all dry ingredients in a large bowl until texture is grainy. Add wine and vanilla TT. Spoon into greased tube pan and smooth top with a spatula. Bake immediately at 350*F until cake springs back when lightly touched and a cake tester comes out clean, approximately 90 minutes. Allow cake to rest and cool completely. Food For Thought Induction Technology Induction technology is special in its ability to go, within the drop of a pin, from very low temperature to extremely high temperature with great heat diffusion. This technology is comparable to none. The production of heat starts when the magnetic field comes into contact with the saucepan. Junior President's Message Appreciation A WORD OF THANKS FOR YOUR SUPPORT AND CONTINUED SUPPORT IN THE FUTURE. As Junior Member President I will continue to inform and keep our membership abreast and representative. Our Junior Members Corner is continuing to evolve; any ideas or suggestions will be greatly appreciated. I am looking forward to serving as your Junior Member President in the future. I will be seeking this up coming year to grow our junior member officers and membership, we have a unique opportunity to become a better and stronger chapter through our junior membership; which is diverse and experience in ways which can be utilized to strengthen and grow our chapter. It is an honor to be a member of the world's greatest cooking organization. With your continued support we can grow beyond our wildest dreams. IF ITS' FOOD Junior President's Message The Holiday Season Yes, the holiday season is upon us and as we continue to strive for culinary excellence in our everyday events, it is becoming increasingly important to remember food safety first. Hand washing, time-temperature abuse, cross-contamination are just a few of the important aspects of food safety to remember for a safe holiday season. And as we know to over indulge in alcohol, large consumption at holiday parties can lead to significant impairment of judgment, perception and the ability to recall and record memory. A standard drink is:
The proof number is twice the percentage of the alcohol content measured by volume at a temperature of 60*F, therefore “80 degrees” proof is 40% alcohol by volume; most of the other 60% is water. Up to two (2) drinks per day for men and one (1) drink per day for women and older people is not harmful for most adults (over the age of 21 years of age). Happy Holidays! IF ITS’ FOOD Junior President's Message
whittakerwilliams@msn.com
Junior President's Message
Competition is a healthy way to stimulate our interest and desires to be the best that we can be with our culinary arts. Junior members have been invited to participate in the state of Georgia junior members Hot Food Team Competition. This event will take place on Sunday, December 4, 2005 at The Art Institute of Atlanta. This is an ACF sanctioned competition. ACF junior medals will be awarded to all competitors who achieve ACF gold, silver and bronze standards. Any junior members interested in participating on a team please contact me.
If ITS’ FOOD!
|
|
| Meetings and Events |
| Membership |
| Junior Members |
|
|
Phone Number: 803.264.2175 Fax: |
Peeling Kiwi
As we learn more about gastronomy and the art and science of cookery the student chef has a responsibility, a noble responsibility to serve customers safe food. Having a positive and good attitude towards food safety is critical and must be based on knowledge of standards, best practices and regulations of food safety in the industry.