Cilantro, Cilantro!

Wanted to post an interesting article sent to me by my sister, all about why some people can't stand cilantro. Harold McGee writes: "Food partisanship doesn’t usually reach the same heights of animosity as the political variety, except in the case of the anti-cilantro party. The green parts of the plant that gives us coriander seeds seem to inspire a primal revulsion among an outspoken minority of eaters." My (other) sister is part of the anti-cilantro group, but strangely enough, both E and I are both strongly pro-cilantro. And I don't remember ever hating it, either.

McGee asks a neuroscientist, Jay Gottfried, where such hate could come from: "The senses of smell and taste evolved to evoke strong emotions, he explained, because they were critical to finding food and mates and avoiding poisons and predators. When we taste a food, the brain searches its memory to find a pattern from past experience that the flavor belongs to. Then it uses that pattern to create a perception of flavor, including an evaluation of its desirability." So his theory is that if you haven't had enough cilantro exposure, you may be bound to hate it forever. (Off-topic: By the way, how awesome is Dr. Gottfried's group website? They have actual photos on there of the group *gasp* socializing!)

Hmm, maybe this also applies to me and horseradish? Any flavors you absolutely can't stand? Give it a few more tastes and perhaps your brain won't label it as poison anymore...

Eat Your Dulce De Leche: Toffee Apple Tart

I'm prepping for a month full of exciting travels, which I will surely post some photos of (food and otherwise), but before heading out I wanted to add a couple of recipes where one can use the lovely homemade dulce de leche. The first is a toffee apple tart from Jamie Oliver, and this is where I actually picked up the instructions to make the dulce de leche from canned condensed milk.

Speaking of Jamie, anyone been watching his new show, Food Revolution, where he goes around American schools trying to change the usual fare from fast food to more healthy stuff? I haven't seen it yet, but have heard good things from various sources (ok, one source--the other told me he saw a crazy commercial featuring a yelling match between Jamie and some school cooks). I saw parts of the British version though, and I'm all for the idea of "healthifying" elementary school food. It reminded me of when a certain wise someone said, "There used to be one or two fat kids in the class. Now there's one or two skinny kids."

Anyway back to the topic at hand. I found the recipe online here on his website, and also realized that you could substitute other fruits, and that this is essentially what banoffee pie is, no? Must try that next. The flavors were excellent though, it is basically a caramel apple with a flaky shortbread crust. Look at the cool method Jamie recommends for making the crust! You first shape the dough into a roll and slice them into rounds, as if you are making cookies...

Then simply lay them out into your tart dish and press them together to form a continuous crust!

One thing I regret is that I used the apples I had on hand, which were Fuji apples. I should have realized that the crispness of the Fuji apple would not go well with a baked apple dessert, and indeed, the apples would not "uncrisp" even through several minutes of overbaking. What makes an apple good for baking? A baking or cooking apple has to be somewhere in the middle in terms of texture--it can't be too crisp like a Fuji, and it can't turn to mush during baking like a Red Delicious. But to be safe, I would look up the actual type of apple that is best for your particular recipe. For this recipe, perhaps a Golden Delicious or Granny Smith, but these guides should also help.

Make Your Own Dulce De Leche

I'm very embarrassed to say it has almost been a month since my last post! Actually by the time I finish writing this, it will have been a month. Sigh, what can I say, work has gotten the better of me these days! I'm still trying my best to cook whenever I can, but taking the time to post is another issue...

But anyway, before too much more time passes, I wanted to share a really neat and quick "mini-recipe" that's almost like magic. It's for making your own heavenly dulce de leche with nothing but a can of condensed milk and a pot of water! I actually learned this in the process of making a toffee apple tart (hence the apples and pie crust in the photo above) from Jamie's Dinners: The Essential Family Cookbook.

He describes the process of making "toffee" from sweetened condensed milk, and it couldn't be simpler: "Put your unopened tins of condensed milk in a high-sided pan, covered with water. Bring to the boil, then reduce the heat and simmer constantly for about 3 hours with a lid on top. It’s very important to remember to keep checking the pan, as you don’t want it to boil dry – otherwise the tins will explode. It will give you the most amazing toffee. Put the tins to one side and allow to cool."

Ok, so I will acknowledge it is a bit time consuming ("3 hours?"). And a little bit risky, it would seem ("Exploding tins?"). But honestly, don't let that stop you, because opening that once humble can of condensed milk to find silky smooth, golden dulce de leche is really worth it. I used a large pasta pot and filled it close to the brim to prevent any explosions, and checked it every half hour or so to make sure the water level was decent. The resulting caramel was quite thick yet spreadable, but supposedly if a more pourable consistency is desired, one can shorten the simmering time accordingly.

Why does this magic reaction occur? Wikipedia states: "Much of the water in the milk evaporates and the mix thickens; the resulting dulce de leche is usually about a sixth of the volume of the milk used. The transformation that occurs in preparation is caused by a combination of two common browning reactions called caramelization and the Maillard reaction." Both reactions require sugars, which is why sweetened condensed milk is required for dulce de leche; evaporated, or non-sweetened condensed milk lacks the added sugar for the reactions to occur.

Strawberry Basil Ice Cream: No More Curdling

Ah, curdling. The bane of my ice cream making existence. I can't count how many custards have been sadly ruined after several minutes of infusing, carefully tasting and adjusting, tempering, slowly heating/stirring, and then... #^$*! One second too many turns perfectly smooth, thickened custard into egg drop soup. This is probably a testament to my somewhat reckless attitude towards cooking, as I'm sure this rarely happens to other ice cream making people. Or at least, multiple times.

Sure, people say you can "save" a custard by blending it back into shape, which I did once to some ginger ice cream (it was a holiday emergency), but it doesn't come out as good as it could be. So what's the idea behind curdling anyway? And how can we prevent curdling of any custard?

The Inquisitive Cook (Accidental Scientist) states that "In both cooked and stirred custards, setting happens at temperatures well below boiling. Cooking at too high a temperature or for too long toughens proteins and squeezes out liquid. This makes a baked custard "weep," and a stirred custard curdle--both signs of overcooking."

So temperature matters, as one would expect. But they also claim that it is the rate of heating that matters: "When egg proteins are heated quickly, there's a very small temperature difference (just a few degrees) between thickening and overcooking, so that custards seem to curdle instantly. When heated slowly, this range widens to 10° F or more." This is why some recipes call for use of double boilers for stirred custards, since they allow for a longer "grace period" before reaching the curdling point. Stirring is important for even heating throughout the custard, and not allowing one region (say the bottom) become overheated.

Ok, so now I have my double boiler and low heat. Wouldn't it be great if, with the help of my trusty thermometer, I knew exactly what temperature to look out for to prevent overcooking? This website says I can, with a greatly oversimplified formula. Unfortunately, application of this rule does not work. As described in Experimental Cookery, From the Chemical and Physical Standpoint, "The temperature at which coagulation (thickening) starts varies with the varying proportion of ingredients of the custard and the rate of cooking." So what works for my recipes won't work for someone else's, in other words.

On a related note, a few weeks ago I was reading an ice cream recipe on a popular blog that said to heat the custard to exactly 84° C (183° F). Of course, this was before I read about curdling, and so I thought "Oh great, a guideline for what temperature to heat my custard up to!" Next thing I knew, I had a curdled mess on my hands. What does help is keeping a thermometer in and taking note of approximately when thickening occurs. This way, from that point on you'll have a rough guideline (assuming the same proportions are used) of when to stop.

And lastly, with this newfound knowledge I made a delicious and beautifully pink strawberry basil ice cream! Simply use this recipe by Emeril (I cut it in half), but infuse the milk and cream with bunches of chopped fresh basil leaves for one hour. I also added a pinch of salt and half a packet of gelatin as described here. For presentation, I sprinkled the top with crushed dehydrated strawberries picked out a box of cereal, hehe. Wrong season for this flavor I know, and in summer it would be twice as good and refreshing, but keep it in mind until then!

Homemade Chipwich: Baking a Chewy Cookie

Made with the Thomas Keller chocolate chip cookies, plus strawberry basil ice cream (post coming soon!). Sorry Ode, this flavor turned out awesome I must say, but next time I promise not to be too tired for ice cream making! The chipwiches looked and tasted good, but the cookies (and chips) were too rock-hard. That got me thinking, what's the best way to make cookies suitable for chipwich-making rather than for eating? Because for eating on their own, I like my cookies a bit crisp on the outside, chewy on the inside rather than chewy all around. How to best make them chewy all around?

The first thing I noticed was that size matters--I made two sizes of cookies, one about 2.5 inches in diameter, the other 4 inches in diameter. The 4 inch cookie remained soft the next day, at least in the middle, whereas the smaller cookies became rock-hard. Unfortunately, I used the smaller cookies for the chipwich, which really didn't work very well. I smushed the whole thing just by taking my first bite.

Second, I cooked them all too long for them to be chewy. In order to be chewy, the cookies have to retain sufficient moisture contributed to the dough by the eggs, butter, and brown sugar. Baking the dough for too long in the oven allows for increased evaporation of this moisture, making for an overall drier result. I basically left them in until the edges browned due to caramelization of the sugars in the dough, causing dehydration. So next time, I would want to use a shorter cooking time to preserve that moisture.

And lastly, a thicker cookie would also help. Shorter cooking time would help this, but to affect the thickness in a very significant way, I think the recipe would have to change. Which would subsequently affect the flavor, perhaps in a negative way, something like adding flour to thicken the dough. Well, shorter cooking time and bigger cookie diameter is a start, I suppose. Oh, and smaller chocolate chips. Because the chips were self-cut from a bar, I ended up with quite large chunks--which really hurt your teeth when bitten into frozen. What are your tips for making a better cookie for chipwich-ing? Any favorite chipwich combinations?

Thomas Keller's Chocolate Chip Cookies

I must admit I've been neglecting the blog a bit these days, mostly because of various visitors that have come to stay with me, a gigantic "snowmageddon" that hit, and well, a hint of laziness. The recent snow storm has actually helped me get me off the couch/bed/lab bench and back into the kitchen (due to my school being snowed in for two days, yeah! So there are benefits to having the city wait for snow to melt rather than cleaning it up...). I recently bought Thomas Keller's new book designed for more casual, family-style home cooking, Ad Hoc at Home, and tried my first recipe. Of course it turned out to be a dessert, and something simple: chocolate chip cookies. I was just curious... What do Thomas Keller's chocolate chip cookies taste like?

The recipe was easy enough, although it really took the wind out of me to stir cookie dough without a stand mixer/paddle attachment. For chocolate, he uses a combination of Valrhona 70% and 55% chocolates. I cheated, and added half milk chocolate instead of the 55%. I know, all true chocoholics would turn their nose up at me right now, saying "Milk? Please, who eats that stuff anymore after age 10?" But I really do prefer milk chocolate over dark, even in my cookies. Not sure what that says about me, especially since I do enjoy lots of bitter things, like super-hoppy beer. What's your preference?

I made a few test cookies first, to see if I liked the dough I had or wanted to add anything more to it. First off, I forgot the salt! Terrible mistake, salt is such a big thing in desserts to bring out the flavors properly. Second--and this is probably after years of making the Toll House recipe on the back of the chocolate chip bag--I was missing the vanilla extract. I know, I doubt Thomas Keller uses vanilla extract, or extracts of any kind for that matter, in his cooking. But I ended up adding a teaspoon in anyway--my personal preference.

Overall the cookies were crisp on the edges, chewy in the middle, and tasted delicious. Not overly sweet, like so many of those pre-made dough kinds, and I think this recipe really makes the chocolate you use the star of the show. A lesson to use better chocolate--and more of it--next time. Anyone have their own chocolate chip cookie recipes or tips to share?

Fresh Mint Ice Cream: Introducing Gelatin

A friend recently commented that I've been making only ice creams for weeks now, and I will admit that it has been awhile since I've thought of making anything but. I've become preoccupied with making a better homemade ice cream, especially regarding texture. Taste hasn't been too much of an issue, in my opinion, and I always have a long mental list of new flavors to test out. Last time I made my first gelato, and I thought it was quite successful texture-wise, but I don't like the idea of forever making gelato (I'm more of an ice cream person myself) and also forever using raw eggs. One thing I noticed was that it was nicer coming out of the freezer then my previous custard-based ice creams. Taste was less rich, admittedly, but texture was a bit more scoopable.

Before the gelato, my cornstarch ice cream was a terrible failure. Too pudding-like and melted strangely. So moving on to my next experiment, I decided to give gelatin a try. Gelatin is commonly used in desserts that "set", such as panna cotta, jello, and gummies. According to Wikipedia: "Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues, organs and some intestines of animals such as domesticated cattle, pigs, and horses." Gross, huh? Try not to think about that when you are eating or using anything with gelatin in it (probably a lot more products than you realize).

It was used as the main stabilizer in the ice cream industry for years, according to Dr. Douglas Goff, before being replaced by cheaper compounds. What's the benefit of using a stablizer? Dr. Goff states that adding a stabilizer increases the viscosity of the ice cream mixture by thickening the unfrozen portions of the water and preventing them from moving through the mix, joining together, and creating big ice crystals when re-frozen. Gelatin powder put into water, for instance, dissolves a little at room temperature, but then melts completely with sufficient heat. When cooled, the mixture then solidifies into a colloid gel--the water being suspended in a protective collagen matrix.

So I decided to use a few sprigs of fresh mint as my flavor (which by the way, gives such an amazing flavor as compared to the mint chocolate types of ice creams you buy at the store), just to keep it fairly simple as I didn't know how the use of gelatin would turn out. I used 2 egg yolks, half a packet of gelatin powder, 1/3 c sugar, 1 1/2 c whole milk, and 1 c heavy cream--along with my usual recipe for making ice cream mix, except I melted the gelatin in after infusing the mint into the milk/cream. Remember that you have to melt the gelatin at sufficient heat to incorporate it throughout the mix.

The results were a success! I found the ice cream more scoopable, yet still rich and creamy, and had firm "bite". Also, it had nice melt-down characteristics--none of that "pudding"-like weirdness that cornstarch gave. Unfortunately, it is not vegetarian, which is the biggest downfall of using it in ice cream (as far as I can tell). Which I assume would be where vegetation-based hydrocolloids like locust bean gum come into play. Anyway, I'm convinced! I now see the benefit of adding a stabilizer into my ice creams. As a temporary fix, gelatin seems to work well, but if I want my vegetarian friends to partake, I'll eventually have to find a substitute. Which is your favorite plant-based hydrocolloid and how do you use it?