Chef Andrew's Cooking Tips

• Pineapples do not ripen once they're picked, so to ensure you choose a ripe pineapple at the grocery store, try this trick: With one hand, gently tug at a leaf in the center of the fruit. If the leaf releases with little effort, the pineapple is ripe. Avoid pineapples with dried-out leaves and a fermented aroma—the fruit may be overripe.

   

• For those of you who like well done burgers or (like my wife) use ground turkey burger, mix a little milk and fresh  bread together(no crusts) to form a paste.  This is known as a panade ( pa-nodd). Thoroughly incorporate this with the ground meat and your favorite seasonings. The milk and bread react with the proteins in the meat and help retain moisture.  Leaving you with a juicier burger that is still fully cooked. The same principle applies when making a meatball or meatloaf.

   

• A simple, yet important chef tip.  It seems basic, but this is one of the fool proof secrets EVERY chef uses. An instant read thermometer.  This wonderful device is a must in every kitchen. It is the only way to be exactly sure what temperature your food is at.  This ensures not only safety, but also can prevent over cooking.

• Above is a picture of a digital and a dial thermometer.  They can be found almost any where(no need to go to a gourmet store), however it is important that the thermometer should be certified/approved by the NSF (National Sanitation Foundation).  It will say it on the package.

Below is a nice chart I found on the internet.  Similar charts can be found in most all purpose cookbooks like The Joy of Cooking.

Food Temperature Chart

Doneness of meat should always be determined using an instant-read meat thermometer inserted in the thickest part of the meat and away from the bone. While USDA temperature guidelines are valuable for food safety, we find them to often be overdone, especially on the grill. Many restaurants cook to temperatures aligned more with the "gourmet" column below. This requires close attention to safe food handling guidelines.

• Your nose is the news. Although the taste buds on your tongue detect which flavors are sweet, salty, sour or bitter, it is the aroma through your nose that allows this to happen. This is why when you are sick and congested your food seems tasteless. Unsure? Take a taste test. Try eating an unidentified food while pinching your nose closed and see if you can identify the food (Flavored Jelly beans are an easy test subject. No peeking, but I bet you can't tell licorice from cherry). Aroma plays an extremely vital role in your cooking. Whether it is the sweet smell of sautéing garlic and onions or fresh baked cookies it’s your nose that helps you brain determine what smells and tastes good.

   

• Here are a couple of quick tips for your Labor Day BBQ: Never place meat directly over an open flame. Also be careful of any items that have excess fat. If flare ups occur, you can either move the meat over indirect heat or place an aluminum drip pan under the grill grate to catch any dripping fat. For Kabobs, ensure all your favorite items are of uniform size so they will cook evenly, and if you are going to use wood skewers, be sure to soak them in water for about 10 minutes so the skewers do not burn during the cooking process. Also, use tongs to turn the meat. A fork should never be used; it will pierce the flesh and allow the natural juices to escape and loose flavor and become tough. Remember to plan ahead so you don't have to rush and as always enjoy and have fun.

   

• Preparing Frozen Desserts: Remember when making any frozen dessert mixture that cold dulls flavors. Although the flavors may seem perfect at room temperature, it may be necessary to over sweeten or over flavor creams or custard desserts that will be frozen before you serve. Those of you who have had real homemade ice cream know there is nothing better! Enjoy.

   

• Kitchen Knives: An interesting kitchen fact for you: Kitchen knife injuries send about 400,000 Americans to emergency rooms each year. The morale of the story is double sided. First and foremost be careful! Always be aware of your knife blade. I have seen many “experienced chefs” cut themselves severely due to rushing the job or simply not paying adequate attention. The second is to keep your knives sharp. There is no need to by a $500 knife set, even expensive knives dull over time. If you are serious about cooking, invest in a decent chef’s knife, a good double sided sharpening stone (one side is coarse and the other is fine) as well as a sharpening steel. These tools are necessary for any kitchen. Prices are widely ranged and many times you get what you pay for. There are many popular items that will not break even the smallest budgets.

   

• Freezing Small Portions: Remember those ice trays that no one really needs anymore since we all have automatic ice makers. Don’t toss them out just yet. They come in handy for a quick portioning tool. They work great for freezing homemade chicken, beef or vegetable stock. You can make it ahead and freeze in to cubes so you can use just what you need. It also works well for freezing leftover wine that you wish to cook with. Lastly, if you like to use fresh herbs, there always seems to be some leftover. Simply place your chopped fresh herbs in the ice tray and cover with a small amount of water. They hold up rather well for use in soups or sauces.

   

• Menu Planning: Another key tip: Menu planning is a very important factor for three main reasons. The most important aspect is that it helps you stay on budget. It is difficult to over spend if you already have a plan on what you are going to buy (Never shop on impulse or when you are hungry). Secondly, it is always helpful when you have a plan. When everyone knows what’s for dinner, your mind is already to eat…mmmm - Roast Beef for Sunday, Lasagna on Monday, Tacos on Tuesday. You get the idea. Lastly it saves time. There is no need to stumble around the kitchen scouring through the cabinets looking for something to whip up. Nor do you need to look at your spouse and ask :“What do you want for dinner?” “I don’t know, what do you want?” “What ever you want.” “I’ll eat anything.” I know no one ever has that problem. Keep cooking!

• Cost Saving When Buying Meats: Let’s address certain cost saving aspects to aid in our current economic situation. When shopping, (in general) look for the least processed items for savings. For example, you can buy a whole chicken for let’s say .89 cents per pound or boneless skinless chicken breast for $4.89 a pound. You can break down the chicken and use the breast for almost anything from stir fry to cordon blue. The legs, wings, and thighs are great for BBQ or fried chicken and then you can utilize the left over bones and meat to make chicken stock or soup. This is a real savings in the long run. With proper menu planning, waste is minimized while time management is maximized. A win, win for all. Also look at less expensive cuts of meat and try alternative cooking methods. Prime rib is wonderful, but expensive. A chuck roast if braised and cooked very slow has outstanding texture and flavor. Pork shoulder is also just as juicy and tender as pork loin chops if prepared properly.

• Yet another economic tip that we actually use in food service:  Shop deliberately and make what you can. It is always important to have a list when you shop and try not to deviate. This aids in budgeting and is dependent on the menu planning discussed a couple of weeks back. Next is making whatever you can. Try to stay away from things that are boxed up. These items are usually in the center of the grocery store. Almost always, you will fine fresh produce, bakeries, meat and deli items around the perimeter of the stores we all shop in. This is where the fresh healthy food can be found. It is not usually practical to make your own loaf of bread to save money, but baking cookies and desserts are far better than buying anything pre-made or ready to bake. Assembling your own fresh salads and vegetables is sometimes cheaper and always better for you. Remember to enjoy fresh food and try something new!
•  Turkey Brine:
  
  Here is a classic tip for the holiday season. Before you cook your turkey this year, soak it in a brine for approximately 24 hours before cooking. I promise it will be the juiciest turkey you have ever tasted.
  
  It is important to rinse and dry the turkey before cooking. The salt will over power the turkey if it is not thoroughly rinsed off. If you pat dry the skin and rub it with melted butter, it will yield a crisp golden brown skin.
  
  The Brine should completely cover the bird. Common seasoning for the brine are salt, sugar, garlic, pepper, sage, thyme, and other aromatic herbs. Experiment with your favorite combinations.
  
  Here is a basic guideline:
  Table salt or kosher salt can be used to make the brine. Crystal kosher salt is recommended since table salt contains additives such as anti-caking ingredients, iodine and other additives. Table salt is also very finely ground and more is required to produce good results.
  1. Start the brining method the day before you plan to cook the turkey. Start with a fresh or completely thawed turkey. Wash the bird inside and out and remove the giblet bag and neck.
  2. In a large stockpot, plastic tub or cooler, dissolve 4 cups kosher salt or 2 cups table salt in 2 gallons cold water. Add 1 cup sugar. Stir until the salt and sugar are completely dissolved. Water will look clear, not cloudy.
  3. Herbs and spices may be added to brine to enhance the flavor. Add several crushed bay leaves, several sprigs of dried thyme, or other dried herbs, if desired.
  4. Place the turkey in the brine solution, breast down. Cover and chill for 6 to 8 hours. Or use the overnight method by reducing the salt and sugar amounts by 1/2 so the turkey does not retain too much salt.
  5. Remove the turkey from brine, rinse inside and out under cold running water. Pat dry with paper towels. Place on a shallow pan and refrigerate overnight. This allows the skin to dry out so it becomes crisp during roasting. This step may be omitted if desired.
• Hot Dog Trivia:
  Here is something you probably never needed to know: The word "hot dog" originated in 1906 from a drawing by the Chicago newspaper cartoonist, Tad Dorgan. It depicted a dachshund inside a frankfurter bun.