Technique of the Week

When it comes to cooking, technique is the root of all success.  Creating gourmet meals doesn't require expensive culinary training.  It's as simply as learning the basics and building from there.  Once you have a solid grasp on the fundamentals, skies the limit.

Each week, I'll post techniques, recipe ratios to add to your culinary arsenal, taking your cooking from the ordinary to the extraordinary.

Toasting, roasting, sauteing o-my!

Toasting nuts and seeds

Toasting nuts add a deep rich flavor. Here are two simple methods to achieve your goal.

1. Place nuts on a baking sheet and bake in a 350 degree oven for 20-30 minutes, rotating and stirring   every 5-8 minutes.  Nuts should be light golden brown.  allow them to cool to room temperature before handling. 
2. Using a medium saute pan, placed over medium heat, put nuts in pan, stir constantly until nuts are fragrant and have turned a light golden brown. [remove from pan and let cool to room temperature before handling] 

Toasting seeds 

[Follow the directions for toasting nuts.  Times vary by, so watch closely and check frequently.  The higher the fat content of the seed or nut, the quicker the cooking time]

Roasting Chilies and Peppers 

Pre-heat oven to 425 degrees.  Lightly coat peppers with olive oil, or vegetable oil.  Place on a cookie sheet and roast for 20-25 minutes.  Turn the peppers and continue to roast for and additional 15 minutes or until the skins become charred and blackened.  [don't worry you haven't burned them if the skins are completely black]. Remove from the oven and place the peppers in a large bowl, cover with plastic and let stand 15-20 minutes.  Peel off the skin and remove the stems and seeds.  Use immediately or store refrigerated, lightly coated with oil.  Keep in an airtight container for up to 1 week or freeze for up to 3 months. 

[NOTE For those of you who have gas stoves you can roast your peppers over the open flame of the stove.  A bit of warning, you must watch your peppers closely, by being directly in the flame, peppers stems tend to flare up and catch fire, so never leave your peppers unattended.]

When roasting hot chili peppers, do so in a well ventilated area.  I've cleared my house several times roasting habaneros, jalapenos, arbol and cayenne peppers.  

Saute

To saute meas to cook quickly in a small amount of fat. There are two important principles to remember when sauteing anything. 

1. Preheat the pan before adding the food to be sauteed.  If the pan is not hot enough the food will simmer in its own juices.  
2. Don't over crowd the pan.  If you find the ingredients do fit, switch to a larger pan.  Over crowding the pan lowers the cooking temperature and you begin to simmer instead of saute.