So many of you like asking questions and I like to explain. I really enjoy teaching and putting it all in layman’s language. If I can’t answer myself, I will find out from my industry sources and colleagues. So Ask away folks. Nothing is silly.
~~~~~~~~~~~~~~~~~~~
My question: are you a grandma yet?
lol June 10th is the arrival date….but in the meantime, I will meet Gianna the weekend of the 24 thru 27 April. She is my Daughter in Law’s first daughter. I am Grandma for her too. ;0) Thanks for asking. I’m pretty excited.
Hi Sheila
I’m wondering why I have a problem making gravy with corn starch? I don’t have a problem with flour…
Tony, cornstarch is an easy ingredient. However, you cannot prep it like Flour. Flour is better mixed in warm water. Cornstarch can only be whetted down in cold water. I also use my fingers to ensure that I can tell when the globules are completely smoothed out.
Next, make absolutely sure that your juice or sauce is rapidly boiling and add a little at a time until you see slower bubbles. then let the liquid cook for a few minutes.
If you make it too thick, just add more stock or water.
Thanks
I believe I have it.I was using warm water and putting it in the juice all at once….Fingers, I never would have thought of that…I will let you know how it turns out the next time i make an attempt at gravy…
Shelia,
What about using arrowroot in making gravies? I’ve heard it’s better when using wine to reduce the fond.
The only difference in Arrowroot verses Cornstarch is the size of the granules and the cost. Arrowroot is finer. So if you have a very delicate sauce that needs to stand up better, use arrowroot. But you pay for it.
Cornstarch is just fine for everything else. Just make sure you cook it long enough to smooth out any grit…..which you don’t notice most times.
As far as the FOND…and good for you knowing the word in the first place.
The “Fond” is a term used for the brown bits that accumulate in the bottom of a pan that you have used for searing meat, bones, and Mirepoix (veg). Those bits are GOLD to a Chef. Thats where most of the intense flavor can be found. SO, You want as much Fond in the bottom of the pan as possible without scorching it.
DND, I think what you mean is using wine to “Deglaze” the pan. Deglazing can be accomplished with any liquid. Water, stock, wine, consomme, bullion. The liquid depends on the flavors you want in the sauce.
To deglaze a pan, use a wooden spoon or stiff spatula only….NOT a metal spoon. Why you say? because the act of scraping brown bits will cause the shedding of microscopic bits of metal that never leaves your body….so just don’t do it.
Heat the pan medhigh, put in a small amount of liquid and then scrape the pan until all the bits are up and mostly dissolved.
Shelia,
You’re right, I meant deglaze. I was told that when deglazing with an acid, like wine, cornstarch got funky while arrowroot didn’t. Also arrowroot, unlike cornstarch and flour doesn’t have any gluten. What effect does this have?
Do you need to put arrowroot in cold water first, like cornstarch?
Um, I meant, after deglazing, in order to make a thickened sauce with a starch…
Shelia,
Can you fix the clock? It appears to be 1/2 day off from UTC time.
Thanks!
Flour is the only gluten. AND I have never had a problem with wine and the thickeners. Probably because I use the brazing method and the acid is pretty well curbed.
I’m trying to fix the clock…..I’m going to have to ask what settings as I can’t figure that out.
Chef Sheila,
Without using a pressure cooker, how can beans be cooked so they aren’t tough? Was thinking it would be eco-friendly to use dry beans instead of opening cans when I make soup this winter, but I could cook them for hours and they wouldn’t be as soft as canned beans.
Thanks.
hi
i want to plate couscous in a way that it looks good.
ive tried to use moulds and spray and cook but it still crumbles on the plate.
any ideas?
thanks
fil
Fil,
The small Middle Eastern Coucous is not easy to mold. Try the Large kind called “Israeli Couscous”. Its a much larger pasta. When you have finished your prep with whatever you chose to add to the couscous;
Lightly spray a mold with oil and then pack the mixture as tightly as you can without crushing any. Then gently, turn it out onto your plate. Good Luck!
Where on earth have you been? Email me.
Fry I hope you see this….I don’t have your email address. HOW ARE YOU, you NeoCon? lol
Duh, I thought my email addy was supose to show up, the block said “required”. Well go figure.
Here is a throw away email address you can use, you’ll love this: neocon1@hushmail.com
John