trying to get home for xmas. New traffic extension for Google Chrome: https://t.co/MXy7N9dU
| 12 September 2011
Mirin is sweet rice wine. A combination of sweet, glutinous rice, rice yeast, and shochu (a distilled alcohol) is fermented for two months before being altered according to a particular style. Hon mirin is the pure, natural form as it comes out of the fermentation tanks. Shio mirin has had a small amount of salt added to it, and shin mirin has the lowest alcohol content. Here's the caveat: there's a lot of discussion regarding which of the three is the best for cooking. Some say hon mirin is because it remains in its truest form (despite dealing with an alcohol content of 14%). Others argue that shin mirin is best because you don't have to worry about cooking off the alcohol properly. It has just 1% alcohol. Ultimately, your taste buds will decide the case because all three mirin taste differently. The only advice I have is to read the label. Some mirin contain a whole list of additives, corn syrup and who knows what else. I'd probably want to stick to one with the most natural (and shortest) ingredient list.
Depending on where in the country you happen to live, you might have to put on your detective's cap to find mirin. Given its alcohol content, some liquor stores may actually carry it alongside their stock of Sake. Asian food stores will be your best bet because it's a staple of Japanese cuisine. But larger supermarkets typically carry it as well. Fun fact: mirin lends its distinctive flavour to teriyaki sauce. Look for liquid that is gold and transparent. There are a number of Japanese companies that produce it. Experiment to see which one you prefer. Read more
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| 19 July 2011
Why would beans be the subject of an Extreme Cuisine article? They're fairly common. Everyone has a can or two shoved to the back of their pantry. And, therein lies the issue. Even though beans seem so common, most people hardly ever eat them. Taste or texture might be a turn-off for some people, but I'm willing to bet that what keeps most people away is their … um … musical side effects, shall we say? It that's what has kept you away, don't worry. There are lots of ways to enjoy healthful beans without the problems.
Just to be clear, I'm talking about legumes, not green or wax beans (which are equally delicious, but not nearly as problematic). There are all sorts of beans to try -- kidney, black, pinto, navy, chickpea, fava, and the list goes on. Each one has its own particular flavour, but they can be easily switched up for a change. Instead of hummus made from chickpeas, try it with fava or kidney beans. Beans are a staple of vegetarian cuisine because they provide a significant source of protein. But, even if you're a wholehearted carnivore, you should give beans a try. They make an awesome accompaniment to meat whether they're baked, boiled or sautéed.| 13 May 2011
As you walk up and down the fresh produce aisles of your local grocery store, you've probably noticed the packages of fresh flowers tucked in between the herbs and the heads of lettuce. Have you tried them yet? Edible flowers have been trendy in salads, especially, for a few years now. Beyond colourful and exotic garnishes to leafy first courses, edible flowers make really pretty additions to meat dishes, like grilled steaks or carne asada wraps. Some flowers contribute bright colours, but little in the way of flavour. Others, however, offer flavours and textures that are truly their own and can complement all manner of food.
Eating flowers may sound pretty interesting, but not all are edible. Check out the list below to find out which ones you should definitely try. Another number one rule to make sure you never break is to always know where your flowers come from. Organic flowers are safest. So, if you can't confirm that your grocer carries the cleanest and most accurately labelled flowers, don't buy them. Instead, grow your own. The only prep needed is to remove the pistils and stamens from the flowers before consuming them.| 16 August 2010
Olive oil, smoked? That's right. Al Hartman and Brenda Chatelain of California experienced a middle-of-the-night flash of inspiration four years ago. Why not smoke olive oil? Hartman thought one night. After years of experimentation and struggle, Hartman and Chatelain finally perfected the patent-pending smoking process -- a secret, of course. The two of them began selling their oils (of which there are now three flavours -- Sonoma, Napa and Santa Fe) at local farmers' markets and food shows. Since then, they've managed to open their own retail outlet called The Smoked Olive.
Chatelain says that smoked olive oils are a perfect complement to a wide array of foods. Drizzle some on steaks, oysters, shrimp, roasted vegetables, tofu and even scrambled eggs. She says, “It’s the only smoked olive oil in the U.S. made with a patent pending process that smokes the oil without exposing it to heat, air or light.” Olive oil is extremely sensitive to the last three, so any further processing is a huge risk. Hartman and Chatelain were able to find a way around that sensitivity and produce something that chefs worldwide are lining up to buy.