Transcript STEP A - Tri-County Beekeepers Association

38th Annual Spring Beekeepers
Workshop
Cooking with Honey
www.lpscinc.com
icasi.net
International Culinary
Arts and Sciences Institute
Cooking Secrets of Great Chefs
Sharp Knife
Balance
Secret Equation
Salt
Spices
Herbs
Heat
Sugar
Taste Perception Elements
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Salt
Sweet
Sour
Bitter
Umami
Wine Acidity
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The principal acids of wine are tartaric and malic.
Volatile acidity (undesirable) is due to acetic acid (vinegar).
Cool climate grapes have high acid and low sugar.
Warm climate grapes have low acid and high sugar.
The malolactic fermentation can be used to lower acidity of wine.
Total acidity is reported as grams of tartaric acid per 100 mL of
wine.
Table wines generally have a total acidity of 0.6 to 0.7%.
Sweet white dessert wines generally have a total acidity above 1%
to balance the sugar.
Ph is a measure of "active" acidity.
The lower the pH, the higher the acidity; the higher the pH, the
lower the acidity.
Table wines generally have a pH between 3.3 and 3.7.
Olive Oil
Wine
Honey
Caramelization Temperatures
• For light amber color
– Temperature 312°F and 329°F degrees
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156°C
165°C degrees
• For golden brown in color
– Temperature 330°F and 347°F
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166°C and 175°C degrees.
• Caramel Burns above 347°F (175°C) degrees
– Caramel that has gotten too hot tastes bitter.
• Caramel sauce can be stored in an airtight jar in a dark, dry
place, for up to months.
• Sucrose and glucose caramelize around 320°F or 160°C
• Fructose caramelizes at 230°F or 110°C .
Flavors of Caramel
• Diacetyl ( 2,3-butanedione) is an important flavor
compound, produced during the first stages of
caramelization. Diacetyl is mainly responsible for a buttery
or butterscotch flavor.
• Esters and lactones which have a sweet rum like flavor.
• Furans which have a nutty flavor.
• Maltol has a toasty flavor.
• If caramelization is allowed to proceed to far the taste of
the mixture will become less sweet as the original sugar is
destroyed. Eventually the flavor will turn bitter.
• Caramelization should not be confused with the Maillard
reaction, in which reducing sugar reacts with amino acids.
Maillard Reaction
• Chemical reaction between amino acids and reducing
sugars
• The reaction is a form of non-enzymatic browning
– 284 to 329 °F
– 140 to 165 °C
• Since it is a chemical reaction it can occur at room
temperature just slower
– Darkening honey stored at room temperature is caused by this
very reaction
• forms a complex mixture of poorly characterized molecules
responsible for a range of odors and flavors
• In the process, hundreds of different flavor compounds are
created
Foods that have Reactions
• The browning of various meats like steak, when
seared and grilled.
• The browning and umami taste in fried onions.
• Toast.
• The darkened crust of baked goods like pretzels
and bread.
• The golden-brown color of French fries.
• Malted barley, found in malt whiskey or beer.
• Dried or condensed milk.
• Roasted coffee.
Honeymometer
Golden Brown
330-347 F
(166-175C)
Bitter Taste Develops 347 F (175C )
Sucrose Glucose 320 F (160C )
Light Amber
312-329 F
(156-165C)
Fructose 230 F (110C )
Thermal Transfer
Conduction
Convection
Radiation
Fructose caramelizes at 230 DegF
Glucose caramelizes at 320 DegF
burns by 347
900 DegF
1200 DegF
Jar or container at
room temperature
HONEY.COM
http://www.honey.com/foodservice/detail/6/bayou-chewy-honey-bars
Recipe Steps
http://beverageswithhoney.com/2014/01/honey-apple-crisp-ale-beer/
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STEP A: Use initial batching warm water 155°F, +- 10°F from formulation
STEP B: Using specified water and temperature, place crystal malt and biscuit malt in hop bag and
steep for 35-45 minutes
STEP C: Add liquid malt extract and powdered malt extract and bring to a boil at 220°F
STEP D: Add the hop pellets and sliced apples and continue to a boil for another 40 minutes
STEP E: Add honey and apple cider and continue to boil for 5 minutes
STEP E1 (FERMENTER TANK): Use cold water 45°F, +- 5°F from formulation. Add water to the
fermenter
STEP E2 (FERMENTER TANK): Add the initial batching solution from A to E (do not strain)
STEP E3 (FERMENTER TANK): Heat total solution to 80°F and add yeast
STEP E4 (FERMENTER TANK): Fill airlock halfway with water
STEP E5 (FERMENTER TANK): Ferment 67-74°F for one week
STEP F (SECONDARY FERMENTER TANK): Siphon product from fermenter tank to secondary
fermenter tank for two more weeks
STEP G (BOTTLING TANK): Add bottling water from formulation to bottling tank
STEP G1 (BOTTLING TANK): Add the priming corn sugar to bottle tank and dissolve
STEP G2 (BOTTLING TANK): Add the complete formulation from secondary fermentation tank to
bottle tank and dissolve
STEP H (BOTTLING TANK): Record pH, Brix and QC Release Time Bottle immediately
Bacon Wrapped Water Chestnuts
Ingredients
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1 Can Water Chestnuts
– About 30 nuts in a can
1 Bottle Soy Sauce
1 Jalapeno
1 lb Bacon
– Thick Cut
– Apple Wood Smoked
.3/4 Cup Honey
– ¼ for soy sauce marinate
– ½ for wrapped chestnut
30 Tooth picks
For extra heat
Slice Jalapeno thinly
Place a slice on chestnut before wrapping with bacon
Don’t coat wrapped chestnut
Bake for 15 minutes
Turn Temperature down to 250
Remove Sheet Tray
Using squirt bottle cover wrapped chestnuts with
honey
Place back in cooler oven for 5 -10 minutes
Directions
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Drain Water from chestnuts and place in tall container
Poor Soy Sauce into tall container
Poor ¼ Cup Honey in Soy Sauce stir well
Slice Jalapeno
– Cross grain with Seeds for hotter
– Cut on corners ,remove pith and seeds for cooler
Place jalapenos in container
Refrigerate overnight
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Prepare cutting board
– Knife
– Toothpicks
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Prepare large bowl for assembled pieces
Cut bacon in to 1 /2 or 1/3 slices
Remove Chestnut from marinate
Wrap small slice of bacon around chestnut
Skewer with toothpick securing the end of the
bacon strip.
Place assembled piece in bowl
Repeat
Place Honey in a squirt bottle and generously
apply to wrapped water chestnuts
Line a backing sheet with foil.
Place grill rack on covered sheet
Place wrapped and coated chestnuts on grill rack
Bake in 350DegF oven 15 minutes
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Honey Mustard Pork Tenderloin
Ancho Chili- Honey Glaze
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½ Cup Honey
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2 TBSP Dijon Mustard
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2 TBSP Ancho Chili powder
In a bowl combine Honey Mustard
and chili powder. Season with Salt
Pepper.. Refrigerate (up to 2 weeks).
Bring to room temperature before
serving. Thin with a little water if
necessary
Honey Mustard Sauce
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1/4 cup (45 g) brown mustard seeds
1/4 cup (45 g) yellow mustard seeds
1/8 cup (23g) toasted sesame seeds
1/2 cup (50 g) dry white wine\mead
1/2 cup (50 g) white wine vinegar
1/2 cup (50 g) honey
1 shallot chopped
2 toes garlic chopped
Salt and Pepper to taste
Place wine and vinegar then seeds and vegetables
then honey into Vita Prep
Blend till smooth
Directions
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Dry Rub pork with seasoning blend
– Swamp Grass
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Cover and refrigerate over night.
Place cooking pan in oven and set
temp to 275 DegF.
Heat skillet over medium heat (2
to 3 Minutes)
Place seasoned loin in pan and
sear all sides.
Cover tenderloin with Mustard
Sauce
Place in pre warmed pan
Roast until internal temp is 145
Remove and let rest 10 minutes
Slice on a bias and serve with
Honey Mustard Sauce
Honey Burger
Citrus-Jalapeno Vinaigrette
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¼ Cup Red Wine Vinegar
¼ Cup Freshly Squeezed Orange Juice
2 Tbsp freshly Squeezed Lime Juice
1 Tbsp Dijon Mustard
2 TBSP Honey
1 Jalepeno seeded, minced
½ Cup Olive Oil
½ Cup coarsely chopped fresh cilantro
leaves
Salt and Pepper to Taste
Directions
In a blender or Vita Prep combine all
ingredients except Olive Oil.
Blend vigorously.
Slowly Drizzle Oil into spinning
mixture to create emulsion.
Reserve and Chill.
Ingredients
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Mix all ingredients except meat in large bowl
Mix gently with wood spoon
Place meat in bowl and gently knead
ingredients until incorporated
Make burger
– Thumbprint in center if hand made
Place in Hot Skillet
Cook until edge starts to brown
Flip and finish
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1 Shallot – Diced
1 Celery – Diced
1 Carrot - Diced
1 Jalapeno - Diced
2 Toes Garlic – Diced
2 TBSP Honey
Salt and Pepper
2 lbs 95% fresh Hamburger
Be very mindful of time
Do not over cook
Remove and serve.
See you next
Time
Questions
[email protected]
330.447.2649