Use of the Circle Maps for Thinking
In trying to reconcile how I can give you the information I want you to learn and understand with our shortened meeting times I have decided to implement Circle Maps for Thinking. Circle maps are a great tool to visually organize information. Your main idea/topic goes in the middle of the circle. Descriptions, definitions, adjectives, etc. are used in the outer circle.
For Frying
Inner Circle: Frying is a dry heat cooking method in which food is cooked in hot fat or oil.
Outer section: Stir Frying uses a wok (large pan with sloping sides). Use high heat and small amount of fat/oil, add small pieces of food. Due to wok's size and shape, its important to constantly stir food as it cooks.
Outer section: When pan frying, oil should be deep enough to come halfway up the sides of the food you are cooking. Oil should be heated properly, so foods will be crisp and golden. Juices/moisture will be sealed inside. If not, foods will be pale and greasy (oil will be absorbed by food). Pan fried foods are usually coated: seasoned flour, standard breading (flour, egg, bread crumbs) and batters
For Frying
Inner Circle: Frying is a dry heat cooking method in which food is cooked in hot fat or oil.
Outer section: Stir Frying uses a wok (large pan with sloping sides). Use high heat and small amount of fat/oil, add small pieces of food. Due to wok's size and shape, its important to constantly stir food as it cooks.
Outer section: When pan frying, oil should be deep enough to come halfway up the sides of the food you are cooking. Oil should be heated properly, so foods will be crisp and golden. Juices/moisture will be sealed inside. If not, foods will be pale and greasy (oil will be absorbed by food). Pan fried foods are usually coated: seasoned flour, standard breading (flour, egg, bread crumbs) and batters
Culinary Term of the week:
Knead - To work dough until it is smooth and elastic
Proof - the fermentation stage that allows the leavening action of yeast to achieve its final strength before the yeast is killed by hot oven temperatures.
Gluten - Network of long, stretchy strands that trap the carbon dioxide given off by yeast when kneading dough
Proof - the fermentation stage that allows the leavening action of yeast to achieve its final strength before the yeast is killed by hot oven temperatures.
Gluten - Network of long, stretchy strands that trap the carbon dioxide given off by yeast when kneading dough
A History Lesson...
The term "katsu" is a derivative of the Japanese pronunciation of the English word "cutlet." In Japanese, "cutlet" is pronounced "katsuretsu," shortened to "katsu." Originally introduced by the Portuguese, katsu has become a staple in Japanese cuisine. You will usually find "ton-katsu" or pork katsu (ton means pork in Japanese) in Japan. It is usually served with tonkatsu sauce, a thick Japanese-style Worcestershire sauce.
Chicken katsu is Hawaii's take on "tonkatsu." Boneless chicken thighs are first seasoned with salt and pepper, then dredged in flour. The thigh is then dipped in beaten eggs and finally coated in panko, a light and flaky, Japanese style bread crumb (BTW, pan = bread, ko = small). See picture below.
Chicken katsu is Hawaii's take on "tonkatsu." Boneless chicken thighs are first seasoned with salt and pepper, then dredged in flour. The thigh is then dipped in beaten eggs and finally coated in panko, a light and flaky, Japanese style bread crumb (BTW, pan = bread, ko = small). See picture below.
Ready, Set, Bake
1. Ingredients at room temp.
2. MEASURE WITH ACCURACY!!!!!
3. Prep pan
- cookie sheet w/ parchment paper
- **Never use a hot pan!!!!!**
4. Mix
- cream, add wet ingredients, add dry ingredients, finally any add ins (choc.chips, nuts, etc.)
- avoid over creaming - this results in over spreading, flat cookies
- avoid over mixing - gluten develops and makes the cookie tough
5. Shape/Set on pan - see cheat sheet
6. Bake
- preheat oven
- use center rack, one pan at a time
- 1/2 way through cooking time, rotate pan 180 degrees
7. Cool
- take out cookies when edges and bottom are light golden brown. Residual heat (aka carry over baking) will
continue to bake cookies.
- 1-2 min later remove cookies onto cooling rack. Air is able to circulate below cookies and cookies will not over
cook
- leaving cookies on baking pan to cool = soggy cookies.
2. MEASURE WITH ACCURACY!!!!!
3. Prep pan
- cookie sheet w/ parchment paper
- **Never use a hot pan!!!!!**
4. Mix
- cream, add wet ingredients, add dry ingredients, finally any add ins (choc.chips, nuts, etc.)
- avoid over creaming - this results in over spreading, flat cookies
- avoid over mixing - gluten develops and makes the cookie tough
5. Shape/Set on pan - see cheat sheet
6. Bake
- preheat oven
- use center rack, one pan at a time
- 1/2 way through cooking time, rotate pan 180 degrees
7. Cool
- take out cookies when edges and bottom are light golden brown. Residual heat (aka carry over baking) will
continue to bake cookies.
- 1-2 min later remove cookies onto cooling rack. Air is able to circulate below cookies and cookies will not over
cook
- leaving cookies on baking pan to cool = soggy cookies.
Lemon Bars (Bar cookie)
Lemon bars are a type of bar cookie, baked in a 9 x 13 or 8 x 8 pan. Lemon bars have layers. The key points for our recipe:
1) Mix ingredients for dough and bake.
2) While crust is baking, measure ingredients for lemon curd.
**DO NOT COMBINE LEMON JUICE WITH EGGS UNTIL RIGHT BEFORE YOU CRUST COMES OUT. Acid in lemon juice will "cook" the eggs.**
**Also, DO NOT add lemon juice or eggs to baking powder until right before crust comes out. It will activate the baking powder too early and your product will not leaven.
WARNING: Lemon bars will need time to cool before cutting and topped with powdered sugar, so you might not be able to eat it until the next day...
1) Mix ingredients for dough and bake.
2) While crust is baking, measure ingredients for lemon curd.
**DO NOT COMBINE LEMON JUICE WITH EGGS UNTIL RIGHT BEFORE YOU CRUST COMES OUT. Acid in lemon juice will "cook" the eggs.**
**Also, DO NOT add lemon juice or eggs to baking powder until right before crust comes out. It will activate the baking powder too early and your product will not leaven.
WARNING: Lemon bars will need time to cool before cutting and topped with powdered sugar, so you might not be able to eat it until the next day...
Chocolate Crispy Cookies
Culinary Term: Cut In
Another way to "cut in" butter is to use a pastry blender. Continually press the pastry blender down through butter and flour mixture. DO NOT twist as you do this. We want a crumble texture, not MUSH!
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This is what your flour/butter mixture should look like. Think "coarse crumbs."
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