KITCHEN STAPLES CONTINUED

Chapter 17Pages 272-281

MARINADES

Liquid that is infused with different ingredients

Foods are soaked in order to impart flavor before cooking

Liquid consists of combination of different oils, wines, vinegars, or fruit juices

Salt, sweeteners, herbs, spices, vegetables, or fruits may be added for additional flavors

RUB

A combination of seasonings that are massaged into a food product to impart flavor

Consist of many different ingredients such as spices, herbs, salts, and sweeteners

Are applied to the outside of food and season only the exterior of the food

STARCHES

Used to make doughs and batters Binders and thickening agents and

work as coatings Examples:

Flour Cornmeal Cornstarch Arrowroot Breadcrumbs

FLOUR Wheat is the most common kind All-purpose

Used as a thickener and coating The moderate (not too light, starchy but not

too heavy or gummy) make it used most often Semolina

Used in making pasta- what gives pasta its firm texture

Rice flour Has a very light texture to sauces and coatings Used as a tempura better or thickening agent

CORNMEAL

Coarsely ground dried corn Used in coating and baking Latin dishes such as tamales use

ground hominy that has been dried and powderized

ARROWROOT

Looks identical to cornstarch Thickening agent

BREAD CRUMBS

Used as a coating, toping, thickening, and binding agent

Leftover bread commonly used to make

SWEETENERS

Often used in sauces and to balance or enhance flavor of savory dishes

Types Sugar Molasses Money Brown sugar Maple syrup Corn syrup Agave nectar

SUGAR

Sucrose Granulated sugar is used most often

MOLASSES

The liquid that is leftover after refined sugar is extracted

Some sugar is left, but it is not as sweet

Can be light or dark The more sugar removed, the darker it

gets

HONEY

Bees Type of flower nectar is from affects the

flavor Blended to have consistent flavor

BROWN SUGAR

Made by adding some molasses back into refined sugar

Light or dark is determined by the quantity of the molasses

MAPLE SYRUP

Made from sap of maple trees Sap is cooked to evaporate water and

concentrate natural sugars 30-50 gallons of sap = 1 gallon of syrup Graded on color- light is most valued Because of cost most syrup is corn

syrup with maple flavor

CORN SYRUP

Color and flavor is added to it to be used as table syrup in baking, sausage making, and beverages

AGAVE NECTAR

Made from the centers of large agave plants

Has a level of sweetness comparable to honey but is much thinner than honey

ACID INGREDIENTS

Often overlooked Preservation and a coloring agent Common

Vinegar Lemon/Lime Juice

VINEGAR

Marinades, salad dressings, sauces, and pickling

Distilled Least expensive Used in pickling because it is clear

Cider Made from fermented apple cider Used in dressings and fruit dishes

VINEGAR

Red Wine Aromatic Used in dressings, sauces, and savory dishes

White Wine Doesn’t give dishes purple color like red wine vinegar

does Used similarly

Balsamic Cooked grapes that ferment and aged for several years True balsamic is very expensive Used for salad dressings and cold sauces

VINEGAR

Malt Brown color and pleasant flavor Used as a condiment to fried foods

Rice Low in acid Used as a seasoning in Asian cuisine &

essential in sushi rice Flavored

Used fruits, herbs, and spices to flavor

LEMON AND LIME JUICE

Fresh and bottled can be used interchangeably

Relatively cost the same Bottled means less prep time Fresh have more flavor

TOMATO PRODUCTS

Tangy acidity and deep rich color to add to a dish

Used in stocks, sauces, stews, and vegetable dishes

Canned tomatoes are often used because they have more consistent flavor and cost less

SOLID CONTENT OF VARIOUS TOMATO PRODUCTS

Product % Solid

Fresh tomato 5.4%

Tomato juice 5.5-8%

Tomato puree 8-23%

Tomato sauce 11% solids with added seasonings and vegetables

Tomato paste 24-35%

CONDIMENTS

Flavorings or seasonings served with foods to enhance their flavor

Include sauces, relishes, and pickles Ketchup

America’s favorite condiment Made up of tomatoes, corn syrup, vinegar,

and spices Popular in salad dressings, cocktail sauce,

barbecue and many others

MUSTARD

Seeds are one of the oldest Essential in making mayonnaise, salad

dressings, sauces, and glazes Yellow

Favorite Seeds, vinegar, salt, and turmeric to make

MUSTARD

Dijon Strong flavor Made with seed, white wine, herbs, and

spices Stone ground

Coarsely ground with bits of seed still visible

Brown Aka Düsseldorf-style Darker and spicy with a slightly sweet

flavor

HORSERADISH

Root that looks like a large, woody white carrot

Finely grated and mixed with vinegar and salt

Strong burning flavor goes well with rich, fatty meats- prime rib

Prepared horseradish is used to flavor sauces, dressings, and others

When cooked flavor gets milder

WORCESTERSHIRE SAUCE

Thin, murky, and dark brown Gives food a distinct pungent flavor Ingredients include vinegar, tamarind,

anchovies, and pepper Used on grilled and roasted meat, used

to finish sauces, soups, and dressings

HOT SAUCE

Hot foods becoming more popular Same basic ingredients with varying

degrees of heat Often used in hollandaise sauce, salad

dressing or salsa

SOY SAUCE

Brewed from fermented soybeans and wheat

Light, medium, and black The flavor is stronger, thicker, and

more intense when more soybeans are used to make

Japanese style is usually lighter Chinese style is heavier and darker Used to give a distinct salty flavor

PICKLES

Foods that have been saturated with acid, usually vinegar in order to preserve them

Cucumbers are most often used Most common

Kosher dill Fermented with dill, garlic, and other spices

Sweet gherkins Small cucumbers pickled in a sweet brine

Cornichons Tiny cucumber pickled in a strong vinegar brine with

tarragon

RELISH

Made of a mixture of chopped or dice ingredients preserved in an acidic liquid

Made with a variety of fruits and vegetables Commonly used are cucumbers Used as a condiment and in cold sauces and

salad dressings Chutney

Made of preserved fruits and vegetable with a acidic, sweet and spicy flavor

CAPERS

The bud of a bush that grows near the Mediterranean

Unopened flowers are pickled in vinegar and salt

Sorted by size- smallest are most valuable Used in garnish sauces, salads, and a

variety of cold and hot entrees Should be rinsed to remove some of the

brine before use

OLIVES

Can be green (picked when underripe) or black (picked mature)

Treated with salt or lye to remove bitterness

Hundreds of different varieties Often used to garnish sandwiches and

salads, used in sauces, stuffings, stews, and other dishes

ANCHOVIES

Small, oily ocean fish preserved by salting Can be purchased whole- most are sold as

fillets canned in oil Popular in Mediterranean cuisines Use less expensive anchovy paste in recipes Fillets are used o garnish salads, pizza, and

seafood Chopped are added to sauces, stews, and

salad dressings

ACTIVITY

Research 5 of the kitchen staples discussed in the chapter.

What are its origins? How is this ingredient commonly used? What is an appropriate substitute? Provide a recipe that includes this ingredient.