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How to Temper Chocolate

December 11, 2011 By 1 Comment
Untempered Chocolate

Untempered Chocolate

How to Temper Chocolate

If you buy chocolate in bulk, and plan on using it for candy-making or dipping, it’s necessary to temper it. Have you ever bought a candy bar, and snapped of a piece to pop in your mouth? That snap occurs because the chocolate has been tempered.

Tempering refers to a process of heating and cooling chocolate to prepare it for dipping and enrobing. The tempering process ensures that the cocoa butter in chocolate hardens in a uniform crystal structure. Chocolate that is tempered has a smooth texture, a glossy shine and a pleasant “snap” when bitten or broken. Chocolate that is not tempered might be cloudy, gray, lumpy, and sticky at room temperature. Tempering chocolate can be accomplished at home with a chocolate or instant-read thermometer and a double-boiler. (about.com)

How to Temper Chocolate

You will need:

Double boiler

Large metal mixing bowl

Rubber Spatula

Large Chef’s Knife

Candy thermometer

Instructions:

First, it is important to start with at least 1 pound of chocolate.

Chop the chocolate into small sized pieces, approximately the size of a quarter.

Place two-thirds of the chocolate in a medium-sized metal mixing bowl, and place over a double-boiler. Make sure the heat is on low- you don’t want the chocolate to melt too fast.

Stir the chocolate as it melts- insert a candy thermometer into the chocolate making sure it doesn’t touch the bottom of the bowl- this will give you a false reading. Once the chocolate has reached a temperature of 115 degrees, remove it from the boiler.

Chocolate Chunks

Chocolate Chunks

Tempering Chocolate

Tempering Chocolate

Add the remaining one third of chocolate to the bowl and stir. Continue to mix the chocolate until all of the bits have melted, and the temperature reads 80 degrees.

At this point, the chocolate is ready to use.

Tempered Chocolate

Tempered Chocolate

If the chocolate begins to cool, you may put it back on the double boiler for a minute or so to bring the temperature back up to 80 degrees. The chocolate may also re-heated in the microwave at 15 second intervals.

Chef Chuck Kerber

Pittsburghhotplate.com

chefchuck@pittsburghhotplate.com

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Holiday Cooking Tips

December 6, 2011 By Leave a Comment
Christmas Cooking

Christmas Cooking

Cooking for the Holidays

The holidays are upon us, and it’s time to start cooking. My family usually eats the same thing- caviar (domestic of course!), shrimp, French bread, and other snacks… there’s also always plenty of good chocolate and chilled champagne to go around.

It’s a busy time of year. In addition to cooking, there are presents to wrap, relatives to accommodate, and other work to be done.

These simple tips can reduce the amount of time you spend in the kitchen, and increase time spent with guests and family.

Prepare

Make lists. Try to anticipate what you will need, and when. During the holidays I always have plenty of butter, sugar, vanilla, flour, brown sugar, sugar, chocolate and eggs on hand. I also like to have a few pints of heavy cream in the fridge for fresh whipped cream. Most dairy products can last sat least a few weeks in the fridge- stock up so you won’t have to run to the store at the last minute.

Delegate

Are you a control freak? I am. Over the years I’ve learned to ask for help from people and believe me, it wasn’t easy. Family members and friends are usually willing to help; all you have to do is ask!

Schedule

Make a schedule. There are certain things you can purchase in advance like frozen shrimp, jarred sauces, crackers, nuts and cheese. Look at your calendar and plot your food course- remember to buy perishable items like fresh beef, chicken, and fish a few days before your holiday feast so that it will be fresh.

Sketch

If you are a true foodie, you’re going to want your food to look beautiful. Small sketches of will help bring your culinary creations to life. Get your family and friends involved!

Platters

Make sure you have enough platters and dishes to serve your food. There’s nothing worse than not have the right service-ware to display the food you have worked so hard on. It’s not necessary to shop at high-end stores for holiday-themed plates, try places like Target and Kmart.

Shop Off-Hours

Avoid peak-shopping hours. Avoid stores after work hours. Try instead shopping in the early afternoon during the week if you can get the time off.

And…

Take some time for yourself to enjoy your guests and food!

Happy Holidays!

Chef Chuck Kerber

Pittsburghhotplate.com

chefchuck@pittsburghhotplate.com

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Fresh Grilling Ideas

June 10, 2011 By 1 Comment

Grilled Fish

A lot of people are going to be having barbecues this summer- burgers and dogs will be thrown over hot coals, as will fresh fish, different cuts of meats, and there’s nothing like fresh grilled vegetables. It’s easy to get into a rut when cooking on the grill- the same old chicken and steaks can become boring, and if you have guests, you may want to spice things up a bit. So, what other options do you have?

Fish:

Sea Bass:

Instead of salmon, try grilling a fresh piece of sea bass. While grilling, baste the fish with some melted butter infused with lemon and lime zest. The end result pack a serious flavor punch… just remember not to over-cook your fish.

Tuna:

Fresh tuna is abundant right now, and available in most supermarkets. Make sure you start with a fresh piece of yellow fin tuna. Place a small amount of sesame oil over the fish, then season with some salt and pepper. One your fish is seasoned, coat with black and regular sesame seeds. Place on a hot grill for two minutes a side, and remove. Your tuna should be rare at this point. Slice thin, and serve with soy sauce and wasabi.

Halibut:

Halibut is a deliciously sweet, tender fish with white, flakey meat. It can be a bit on the costly side, so you may want to shop around.
The best way to prepare halibut is with olive oil, salt and pepper. Halibut is tasty by itself, or served with pineapple, mango, or kiwi salsa!

Swordfish:

Swordfish has a distinct flavor, but isn’t overly gamey tasting. It holds up well on the grill, and is easy to cook. My favorite way to prepare swordfish is with spicy Thai peanut sauce. Grill the fish, and place a few tablespoon of peanut sauce on top. Here’s the recipe:

Thai Peanut Sauce:

1 cup creamy peanut butter
½ cup sesame oil
¼ cup vegetable oil
½ cup honey
½ cup pineapple juice
¼ cup coconut milk
1 teaspoon fresh minced ginger
1 teaspoon red pepper flakes
1 teaspoon black and regular sesame seeds
Salt and pepper to taste
1 tablespoon chives

Place all the ingredients except the chives in a bowl, mix with a whisk. Top with chives.

Red Snapper:

Red Snapper has a pink flesh, and a bit of a stronger taster. Don’t let that discourage you- it still has a slightly sweet, distinct flavor. A grilled corn and black bean salsa goes great with red snapper… don’t forget the cilantro.

Trout:

Trout can be difficult to grill, but the end result is surely worth it. Once the trout is dressed, simply grill, remove, and serve with some fresh lemon juice. If you really want to enhance the flavor, try browning some butter in a pan, add slivered almonds, fresh Italian parsley, and place over the fish.

Grilled fruit is a nice accompaniment for your new creations. Pineapple, mango, fresh peaches, and even pairs are delicious fresh off the grill drizzled with some honey or reduced balsamic vinegar!

Chef Chuck Kerber
pittsburghhotplate.com
chefchuck@pittsburghhotplate.com

Photo: evernewrecipes.com

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Fresh Fish Tips

May 26, 2011 By 2 Comments

fresh fish

There are plenty of family-oriented restaurants in Regent Square; all types of food can be had. Unfortunately, very seldom do we see fresh fish on local restaurants’ menus. I’m sure the patrons that live in Regent Square would enjoy a good piece of fresh salmon, tuna, or halibut. Hopefully, the chefs at Regent Square’s soon-to-open restaurants, Cibo, and Root 174, will embrace the inner-fishes, and provide residents with an adequate sampling of fresh sea fare. Until that happens, here are a few suggestions on finding and cooking fish.

Most supermarkets get their fish from the same distributors, so if you’re getting a piece of salmon at Giant Eagle, or another local supermarket, it’s most likely coming from the same source. Here are some pointers on what to look for when purchasing fresh fish:

Choosing Fresh Fish:

Appearance:

Take a look at the fish- the specimen should appear healthy. If you’re selecting a whole fish, the eyes should be clear, and the gills should be bright red, not opaque or orange. If you touch the flesh or skin, it should feel taut, not soft.

Smell:

If you’re buying fish fillets, ask your fish monger to let you smell them. This may sound odd, but believe me, they’ve done this before. They will simply place a small piece of fish on butcher paper, and let you take a sniff. The fish should smell fresh, and a bit sweet. There should be no foul, or ammonia-type smells. If the fish smells even a little fishy, choose something else. If your fish monger is reluctant to let you smell the fish, take your business elsewhere; this isn’t a good sign.

Cooking Fish:

There are several different cooking techniques you can use to cook fish:

Broil

Bake

Grill

Sauté

Poach

Smoke

Regardless of the cooking technique, and in most cases, the fish should be prepared the same way.

Place your piece of fish on a clean surface. Coat the fish with a small amount of olive oil, vegetable oil, or butter. Next, season your fish with salt and pepper.

At this point, you are ready to cook your fish. If you’re grilling, choose a firm species like salmon, tuna, or halibut- these fish are less likely to fall apart. Make sure the grill is seasoned with a small amount of oil; place the fish appearance side down on the grill. After three to four minutes, carefully flip your fish over (with a metal spatula.) Leave the fish alone! People tend to over-use their spatulas, moving the fish around until the flesh breaks. After an additional three to four minutes, remove your fish from the grill. A three to four ounce piece of fish, on a 350 degree grill will typically be done in five to six minutes.

Testing Doneness:

The easiest way to determine doneness is by cutting the fish, and looking inside. The only downside to this is that it ruins the appearance. The ideal way to tell if a fish has been cooked properly is by touch. Using your index finger, touch the center of the fillet- the flesh should be slightly firm, but soft. Determining if your fish is done by touch takes some practice, so be patient.

Worried about Mercury?

Everyone is afraid of mercury poisoning- DON’T BE! In order to actually get mercury poising, you have to consume massive quantities of certain species of fish over a long time.

Here are a few choices to consider when making cooking fish this summer:

Salmon

Sea bass

Ahi

Butterfish (delicious with miso!)

Halibut

Spots

Red Snapper

Mahi- Mahi

Shark

Flounder

Trout

Catfish

Cod

Swordfish

Take some time to ask your fish monger about species of fish that you may be unfamiliar with. Try something new; you may just experience a new taste treat!

Chef Chuck Kerber
pittsburghhotplate.com
chefchuck@pittsburghhotplate.com

Photo: villageconnector.com

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Getting Grill-Ready

April 16, 2011 By 2 Comments

grilling

I was driving home from work – it was after 8pm, I was tired, and looking forward to relaxation. As I turned up my street, I smelled something familiar- burning charcoal briquettes. The scent made me smile, and immediately thought of my own grill at home; it was time to get it ready for barbecuing. During the spring and summer months I use my gas grill often, because I love the taste of the food that it produces, and it also helps me keep my kitchen clean. Besides being a practical alternative to cooking indoors, grilling food often becomes a social event, bringing together friends and family.

Before you start to grill, make sure that your equipment is in working order. It’s important to have clean surface to cook on. Here are a few tips to consider when preparing your grill:

If you have a gas grill:

Make sure that all of your connections are secure. The hose that connects the propane tank to the grill should be attached securely. Using your hand, make sure that the fittings are tight, eliminating any possible gas leaks.

Before throwing your first burger or steak on the grill, it’s important to have a full tank of propane. Propane tanks are sold everywhere now; most supermarkets, home improvement stores, and convenience stores carry them for around $20.00.

The bottom of the grill should be free from and debris that may have collected there during the winter months. If there are leaves, or other particles in the receptacle, they may become fire hazards. Simply clean the bottom of the grill using a metal spatula, then scoop out the excess waste placing it in the trash.

I always like to let my grill burn on high for at least 20 minutes before using it for the first time. When the grill reaches at least 500 degrees, I’ll scrape the cooking surface with a metal brush. After the grill is completely clean, dip a cloth in vegetable oil and run it across the cooking surface- seasoning the grill with an oily rag will help prevent foods from sticking, and will help enhance the flavor of the food.

If you have a charcoal grill:

Follow the cleaning steps as stated above, and remember to season your cooking surface.

Additional points:

Always remember to make sure you have enough gas or charcoal briquettes before starting your barbecue.

Your grill should reach at least 350 degrees before you place food on it.

If you’re using briquettes, they will turn gray when ready to use.

Make are you have the right tools for the job. Purchase a metal spatula, tongs, and a good wore brush. Never use a plastic utensil when using your grill.

A long-stemmed lighter is the best way to ignite your charcoal, or flame for a gas grill.

If you’re grilling meat, let it come to room temperature before exposing it to heat- doing this prevents the protein from seizing up.

If you’re cooking a piece of fish, place it on the grill and leave it alone. Remember, fish is delicate and can crumble if handled, or moved around too much.

Don’t grill your veggies to death. Place a small amount of olive oil on them then season with salt and pepper. Crunchy vegetables fresh off the grill are delicious!

Do you have any tips to add? Please let me know!

Chef Chuck
Pittsburghhotplate.com
chefchuck@pittsburghhotplate.com

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