Transcript Chapter Twelve - Delmar Cengage Learning

Chapter 12
Methods of
Preserving Foods
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Advantages
• Captures food at its very best quality
• Seasonal foods are less expensive to purchase,
saving on food cost
• Allows the chef to feature locally grown
products on the menu at any time
• It is convenient to have the preserved food
on hand
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Advantages
• The food can be marketed as having been
made “in-house”
• Preserving agents enrich and add to the
flavor of the food
• Garde manger chefs can offer unique,
custom-made products as signature items
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Using Acid to Preserve and Flavor Food
• Adding acid extends shelf life and improves
flavor
• Should use pH level of 4.6 or less
• Use food-type acids, such as citric, malic, or
acetic
• Cut food items into smaller pieces either by
carving thinly or cutting them into small
strips
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Quick Pickling Low Acid Foods
• Ceviche (seviche, cebiche): to saturate
– Two basic methods:
• Acid-Cooked
– Can be eaten raw
– Cut into small strips, marinated in acids, then finished with
herbs, spices, and oils
• Blanched, and Acid-Cooked to Finish
– Lightly blanch the fish/shellfish in a richly flavored liquid,
then finish the cooking by adding acids, flavorings, and oils
when the fish/shellfish is cold and allow it to marinate
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Quick Pickling Low Acid Foods
• Carpaccio
– Traditional:
• Raw beef thinly sliced and shingled on a plate, topped
with olive oil, lemon juice or vinaigrette, and a few
small garnishes
– Modern:
• Thinly sliced beef, fresh fish, poultry, game,
vegetables, fruits, or offal meats, topped with acids
such as lemon, lime, and various vinegars
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Quick Pickling Low Acid Foods
• Tartare
– Modern:
• Raw meat dishes
• Finely-diced, raw fish dishes
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Quick Pickling Low Acid Foods
• Herrings Anchovies, Sardines, and Salmon
– Fish should be fresh-caught and cleaned
– The preservation process should take place
immediately
– Can be processed whole or in pieces, sometimes
with heads attached
– Cavity of fish must be completely cleansed,
scales and gills removed
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Quick Pickling Low Acid Foods
• Fruits and Vegetables
– Preserves the shelf life of fresh fruits and vegetables
– Preserves their vibrant colors and flavors
– Vegetables that work best include cauliflower, baby
onions, baby beets, fennel, celery, squashes, pumpkin,
mushrooms, artichokes, leeks, celeriac, sun chokes,
Brussels sprouts, and cucumbers
– Fruits that work best include pineapples, melons,
mangoes, guavas, firm papayas, apples, plums, peaches,
apricots, and pears
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Drying Foods
• Provides a unique texture to the food that is useful
in menu planning
• Dried food takes up a lot less space than canned or
frozen food
• It has become a very popular way of eating healthy
snacks
• Because it is dehydrated, it weighs less to carry and
is preferred by hikers and climbers
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Drying Foods
• Very little equipment is required to dry food
successfully
• It lasts a very long time and is therefore a
good way of using surpluses when available
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Methods of Drying
• Sun Drying
– Oldest method for drying
– Uses the warmth of sun and natural air movement to
dehydrate food
– Bright sunshine, low humidity, and temperatures around
100ºF are necessary to be successful
– A slow process that requires constant care and attention
– Not as sanitary as other methods because of insects, dust,
animals, and birds
– Air pollution may also pose a problem
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Methods of Drying
• Sun Drying
– Place the prepared food on the drying trays
covered with a net of fine cheesecloth
– Place the dryer in direct sunlight, raised from the
ground, and away from animals and insects
– Allow to dry for the recommended time
– Place into the shade for the final stage of drying,
making sure it is well ventilated
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Methods of Drying
• Sun Drying
– Bring the dryer indoors at night if the
temperature drops by 20ºF because the dew and
sudden change in temperature can lengthen the
drying time
– The length of time will depend on the
conditions, and this alone makes it a slower and
less dependable method of drying
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Methods of Drying
• Oven Drying
– Use an oven set on the lowest possible setting and
preheat to 140ºF (60ºC)
– An accurate reading is very important, so it should be
checked with a reliable thermometer
– Arrange the food on trays with a ½-inch (1.25-cm) gap
between the food
– Do not overfill the oven because this will slow the drying
process; no more than 4 trays at a time
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Methods of Drying
• Oven Drying
– Try to keep the oven door slightly ajar during the
drying process to allow humidity to escape
– Encourage air flow by using the oven fan or by
placing a fan close to the oven door
– If possible, rotate the trays for even drying
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Methods of Drying
• Using a Food Dryer
– Preheat dryer to 125ºF (52ºC) and place food
evenly spaced on the racks
– Stack the racks in the dryer and gradually increase
the temperature to 140ºF (60ºC) until the food is
completely dried
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Drying Ingredients
• Herbs
– Cut the stalks when the leaves are mature
– Use only the tender and leafy tops and flower clusters for
drying
– Avoid the leaves below 6 inches (15 cm) from the top of
the stalk; they will not be as pungent as the top leaves
– Always remove the dead or discolored leaves
– Rinse carefully with cold water to wash off dust and dirt
– Dry completely with paper towel
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Drying Ingredients
• Herbs
– Air Drying
• Tie a bunch of the picked herbs together by the stems
• Place the bunched herbs into a ventilated brown bag
and tie shut, making sure the herb does not touch the
sides of the bag
• Hang the bunch in a warm, dry, airy room or attic
• Alternately, pick the leaves and dry on a tray in a
warm, dry, airy place away from direct sunlight
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Drying Ingredients
• Herbs
– Oven Drying
• Place the clean, fresh leaves in a single layer on the
racks
• There should be at least 1 inch (2.5 cm) around the
edge of the racks and between the herbs so that the
air can circulate freely
• Place in an oven at 130ºF (54ºC)
• Keep the oven door slightly ajar for ventilation and to
control the heat
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Drying Ingredients
• Herbs
– Storage
• When the leaves are dry, shake them from the stems
• Crush the leaves at this point; however, keep in mind
that whole herbs retain their flavor longer than
crushed or ground herbs
• Store dried herbs in small airtight containers away
from direct light
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Vegetables
• Harvest or buy only the amount you can dry
at one time
• Wash all dirt off the vegetables and cut out
any bad spots
• Cut the vegetables into pieces of a suitable
size or shape for the display
• Always keep in mind that thin pieces will dry
faster than thick ones
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Vegetables
• Almost all vegetables need to be blanched in boiling
water for a short time before drying
• Blanching also protects certain nutrients and will
reduce the drying time somewhat
• Tomatoes can be split and salted for 1 hour before
drying because this will remove a lot of the liquid
and season the tomato well
• Spread the prepared vegetables in thin layers on the
drying trays; space well apart
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Vegetables
• Mature beans, peas, and soybeans may be
fully or partly dried on the vine
• Avoid drying green vegetables because they
lose a lot of their flavor during the drying
process
• Vegetables with a strong odor should not be
dried with any other vegetables because they
will impart their overpowering flavor
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Fruits
• Ensure that the fruit is washed well, removing any
leaves or dirt
• Discard any bruised, overripe, or otherwise
damaged fruit
• Remove the unwanted parts of the fruits, such as
pits, seeds, stones, and cores
• The skins can be left on the fruits and will help
support the shape of the fruits when sliced and add
a nice splash of color
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Fruits
• Fruits that have a waxy skin such as plums and
cherries should be blanched to remove the skin
• Drain the fruit well on absorbent towels as soon as
they are peeled
• Oxidation or discoloration can occur with some
light-colored fruits, and if it is not stopped, it can
damage the texture, flavor, aroma, and aesthetic
qualities of the fruit
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Fruits
• This darkening is due to a chemical reaction
on contact with air and can be checked by the
use of an antioxidant
• Ascorbic acid diluted in water (2 teaspoons
per cup for apples, and 1 teaspoon per cup
for other light-colored fruits) will keep fruits
white during drying
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Fruits
• Do not soak fruits in water before drying; this slows
the process because the fruits will absorb the water
• Arrange the fruits in a single layer, spaced ½ inch
(1.25 cm) apart, on the racks for drying
• The length of drying time will depend on the size
of the fruit and the method used to dry the fruit
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Hot Pickling, Jarring, or Canning
• Follow a tried and tested recipe and use the
equipment as directed
• Use only the best-quality ingredients, preserving
them at the peak of their ripeness
• Sanitize all jars and lids correctly
• Fill the hot jars with the warm prepared recipe,
leaving the recommended headspace
• Remove any air bubbles
• Wipe the rim and threads with a clean, damp cloth,
making sure that they are very clean
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Hot Pickling, Jarring or Canning
• Center the heated lid on the jar, and screw the band
down evenly and firmly until it is fingertip tight
• Process under boiling water for at least 15 minutes,
or as needed to kill any toxins
• After processing, remove jars from the boiling water
and canner; stand the jars upright on a towel to cool
• Do not retighten the bands or check for a seal while
jars are hot
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Hot Pickling, Jarring, or Canning
• After 24 hours, check the tops to see whether they
have a downward curve, confirming the seal
• Press the center of the lid to ensure that it has been
vacuum sealed; it should not be flexible to the
touch
• Wipe the jars clean with a damp cloth and dry
• Label the jars and store in a cool dry place; use
within 1 year
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Chow-Chows
• Chow-chow, or pickalilly, is a pickled relish
that is used in the southern United States
• Similar to Korean kimchee
• Recipes can include cabbage, cucumbers,
zucchini, okra, corn, various peppers,
tomatoes, carrots, onions, and even some
squashes
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Salsas and Relishes
•
•
•
•
Relish is of French origin
Salsa is of Spanish origin
Both are condiments
Both may be cooked or raw
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Chutney
• A relish made from fresh fruits and spices,
suspended in a cooked sugar and vinegar solution
• Made from a wide variety of fruits: mangoes,
apples, tamarind, soursops, pears, pineapple, and
papaya scented with sweet onions, and some dried
fruits such as raisins, cherries, or sultanas simmered
with vinegar, brown sugar, and spices
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