Chef Dave’s Corner

Alcohol in cooking

Universally the main reason alcoholic beverage are used in recipes is to add flavor. After all, the most premium of extracts with the most concentrated flavors are alcohol-based, particularly vanilla.

In many recipes, the alcohol is an important component to achieve a desired chemical reaction in a dish. Alcohol causes many foods to release flavors that cannot be experienced without the interaction of alcohol. Beer contains yeast which leavens breads and batters. Alcoholic beverages also helps break down tough fibers in marinades. Lastly other dishes use alcoholic content to provide entertainment, such as flambé and flaming dishes. As for fondue, Wine and Kirsch are added because it lowers the boiling point of the cheese which helps prevent curdling.

Does the alcohol burn off?

Alcohol not only evaporates without heat, but the majority also burns off during the cooking process. How much remains in the dish depends on the cooking method and amount of cooking time. Those alcohol-soaked fruitcakes would have to turn into solid bricks before the alcohol evaporates. A bottle of beer in a long-simmered stew is not going to leave a significantly measurable alcohol residue, but will add a rich, robust flavor. A quick flambé may not burn off all the alcohol, whereas a wine reduction sauce will leave little if any alcohol content. Heat and time are the keys. Obviously, uncooked foods with alcohol will retain the most alcohol.

Alcohol Burn-off Chart

The following chart data comes from the U.S. Department of Agriculture with information on how much alcohol remains in your food with specific cooking methods. Keep in mind that this is the percentage of alcohol remaining of the original addition.

Alcohol Burn-off Chart
Preparation Method	Percent Retained
alcohol added to boiling liquid & removed from heat	85%
alcohol flamed	75%
no heat, stored overnight	70%
baked, 25 minutes, alcohol not stirred into mixture	45%
Baked/simmered dishes with alcohol stirred into mixture:
15 minutes cooking time	40%
30 minutes cooking time	35%
1 hour cooking time	25%
1.5 hours cooking time	20%
2 hours cooking time	10%
2.5 hours cooking time	5%

Cooking with alcohol tips and hints

In most cases you have to use your own judgment on substituting alcohol in recipes. Sweet recipes will require different substitutions than savory. Amounts will also make a difference. You wouldn’t want to use a quarter cup of almond extract to replace the same amount of Amaretto liqueur. And remember, the final product will not be how the original recipe was intended.

* Look at the main liquid of your recipe. Usually the main liquid ingredient can be extended to cover a small amount of the required alcoholic ingredient. If less than a tablespoon of alcohol is needed; it can be omitted although flavor will be different.

* Any variety of juices and/or tomato juice can often be substituted in marinades.

* Non-alcoholic wine or wine vinegar can be substituted for wine.

* Add a small amount sugar substitute to imitate sweeter wines.

* Extracts, flavorings, syrups, and juices can be substituted for flavor-based liquors and liqueurs. In addition extract may need be diluted.

* Use non-alcoholic wines instead of cooking wine or sherry. It should be drinkable or don’t use it. All cooking wines and Sherries are loaded with sodium which detracts from flavor and adds a salty and vinegar flavor to the food.

* To help burn off more alcohol and reduce potential injuries when using it for flamed dishes, be sure to warm the liquor before adding to the hot (the food must also be hot!), and use a long match or lighter to ignite it. Always tilt the pan away from you when igniting. The liquor should be added very last possible moment and lit as quickly as possible to avoid the liquor soaking into the food. Let the alcohol burn off enough so the flavor does not overpower the dish.

* When using milk or cream in a sauce containing alcohol, make sure to burn off the alcohol before adding the cream or the sauce may curdle.

* If the alcoholic ingredient in the recipe is intended to be the main flavor and you must avoid alcohol, find another recipe. It just won’t taste the same.

Turkey 101…

Of all the Thanksgiving symbols the Turkey has become the most well known. The wild turkey is native to northern Mexico and the United States.

The turkey was originally domesticated in Mexico, and was brought into Europe early in the 16^th century. Since that time, turkeys have been extensively raised because of the excellent quality of their meat and eggs. Some of the common breeds of turkey in the United States are the Bronze, Narragansett, White Holland, and Bourbon Red.

Though there is no real evidence that turkey was served at the Pilgrim’s first Thanksgiving, in a book by the Pilgrim’s Governor Bradford he does make mention of wild turkeys, In a letter sent to England, another Pilgrim describes how the governor sent “four men out fowling” returning with turkeys, ducks, and geese.

Did you know…

· Frozen, fully stuffed turkeys, ready to cook, were introduced in 1955.

· The top five most popular ways to serve leftover Thanksgiving turkey are: Sandwich, Soup or Stew, Casserole, Stir-fry, and Salad.

· Minnesota and North Carolina are the leading turkey producing states, with each producing about 44 million turkeys.

· According to the National Turkey Federation, about 24% of Americans purchase fresh turkeys for Thanksgiving and 69% purchase frozen turkeys.

29 steps to a perfect turkey

1 fresh whole turkey

¾ cups butter, melted

1 ¼ cups dry white wine

2 teaspoons salt

2 teaspoons freshly ground black pepper

2 teaspoons sage powder

2 teaspoons garlic powder

2 large onions peeled and cut in half

1 stock of celery, cut into 2 inch pieces

4 carrots, peeled and cut into 2 inch pieces

1. Rinse turkey with cool water, and dry with paper towels.

2. Pre-heat oven to 450 F degrees with oven rack placed on the last notch on the bottom.

3. Combine melted butter, sage, garlic, and white wine into bowl.

4. Fold a large piece of cheesecloth into quarters and cut into a 17-inch, 4 layer square.

5. Immerse cheesecloth in the butter and wine, let soak.

6. Place onions, celery, and carrots into bottom of roasting pan then place roasting rack on top of veggies in pan.

7. Next place turkey, breast side up on a roasting rack in a heavy metal roasting pan.

8. Fold wing tips under turkey.

9. Sprinkle 1 teaspoon salt and pepper inside turkey.

10. Fill large cavity with as much stuffing as it will hold comfortable; do not pack tightly. (Cook remaining stuffing in a buttered baking dish a 375 F degrees ).

11. Tie legs together loosely with kitchen string.

12. Rub turkey with the softened butter and sprinkle with remaining 1 teaspoon salt and pepper.

13. Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp; reserve remaining liquid.

14. Spread cheesecloth evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area.

15. Cook for 30 minutes.

16. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter-and-wine mixture every 30 minutes.

17. After first 30 minutes reduce oven temperature to 350 degrees and continue to cook until temperature of the turkey reaches 155 degrees F (insert an instant –read thermometer into the thickest part of the thigh, avoiding any bones), basting every 30 minutes and watching pan juices, reserving them for gravy.

18. After the turkey reaches 150 degrees F, carefully remove and discard cheesecloth.

19. Baste turkey with pan juices.

20. If there are not enough juices, continue to use the butter-and-wine mixture.

21. Cook 1 more hour or until internal temperature reaches 160 degrees F, remembering to baste every 30 minutes.

22. When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes. Meanwhile, make gravy.

23. Pour all of the pan juices into a glass-measuring cup. Let stand until fat rises to the surface, about 10 minutes, and then skim it off.

24. Meanwhile, place roasting pan over medium-high heat and add 1-cup dry white wine to the pan.

25. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan.

26. Stir well and bring back to a boil.

27. Cook until liquid has reduced by half, about 10 minutes.

28. Add the defatted pan juices and cook over medium-high heat 10 minutes more.

29. You will have 2 ½ cups of gravy.

30. Season, to taste, strain into a warm gravy boat, and serve with turkey.

If the turkey comes with a pop-up timer, remove it! Using and instant-read thermometer later will give a more accurate indication of doneness.

Size of Turkey Unstuffed Timing Stuffed Timing

8-12 (pounds) 2 ¼ - 3 (Hours) 3-3 ½ (Hours)

12-14 3- 3 ¼ 3 ½-4

14-18 3 ¼ - 4 ¼ 4- 4 ½

18-20 4 ¼- 4 ½ 4 ¼ -4 ¾

20-24 4 ½ -5 4 ¾ - 5 ¼

What to do with the left over turkey…

Chef Dave’s Turkey Salad Left-Over’s

6 Servings

2 cups turkey, cubed or shredded

½ cup light mayo

½ tsp garlic powder

½ tsp onion powder

2 hard boiled eggs, peeled and chopped fine

¼ tsp celery salt

¼ tsp poultry seasoning

Place into a mixing bowl and mix well.

Salad is now ready to be “Gobbled” up!

Per Serving: 160 calories, 14 grams protein, 10 grams fat (2 grams saturated fat), 2 grams carbohydrate, 0 grams fiber, 250 mg sodium

Eggs, we all eat them, and they are used in thousands of food products, but how much do you really know about the “Incredible Edible Egg”. For a while eggs had a bad rap, being high in cholesterol, and saturated fat. All the while all the positives an egg had to offer was lost. Do you know the difference between Grade AA and Grade A eggs? How about the difference between brown eggs and white eggs?

Eggs are an excellent source of protein and can be used to meet your protein needs. A large egg contains 6 grams of protein, 4.5 grams of fat (1.5 of which is saturated fat), and 213 milligrams of cholesterol, 22 percent less than previously thought based on a 1989 study. A large egg contains 80 calories each. Egg whites are basically pure protein. One large egg white contains 17 calories, 4 grams of protein, 0 fat, 0 cholesterol and 55 milligrams of sodium. When large eggs cost $1.90 a dozen, they are only $1.26 per pound.

Eggs are used to bind ingredients in meatloaves and croquettes. They can also leaven such baked high rises as soufflés and sponge cakes. Their thickening ability is seen in custards and sauces. They emulsify mayonnaise, salad dressings and Hollandaise sauce and are frequently used to coat or glaze breads and cookies. They clarify soups. In boiled candies and frostings, they hinder crystallization. As a finishing touch, they can be hard cooked and used as a garnish.

You may not have known but the USDA has a grading system for eggs. Grade AA is when the shell is clean, normal-shaped and unbroken. In addition when first broken, the eggs spread remains compact; has a clear, thick egg white, and a firm, centered yolk. Grade A eggs are almost the same. the shell is clean, normal-shaped and unbroken. However, when first broken, the egg spreads slightly; has a clear, reasonably firm egg white and fairly high yolk. Last, Grade B eggs the shells may be slightly stained and/or misshapen. When first broken the egg spreads over a wide area; has a clear, watery egg white and an enlarged, flattened yolk.

Egg Trivia

• A hen requires 24 to 26 hours to produce an egg. Thirty minutes later, she starts all over again.

• The egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odors. Storing them in their cartons helps keep them fresh.

• Eggs age more in one day at room temperature than in one week in the refrigerator.

• About 240 million laying hens produce approximately 5.5 billion dozen eggs per year in the United States.

• White shelled eggs are produced by hens with white feathers and white ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes.

• Egg yolks are one of the few foods that naturally contain Vitamin D.

Did you know egg substitutes are made from real eggs? Using only the egg whites; vitamins, and other nutrients are then added that to make up for the nutrients that are lost when the yolk is removed. By eliminating the yolk, all of the fat and cholesterol and more than half of the calories are cut out. Egg substitutes are colored with beta carotene to make them yellow. In addition egg substitutes have a shelf life of up to 90 days from the time they leave the production line. With proper refrigeration, egg substitutes must be used within seven days of opening. The product can be frozen if unopened. Do not freeze part of an opened package. Also, once the product has been thawed, do not refreeze.

From scrambled eggs, meatloaf, and baked goods, the egg is one of the most diverse foods. So the next time you reach in your refrigerator for an egg, think of the hen and the many hours she spent to make this amazing all-in-one food.

Cook Smart…

Chef Dave Fouts

Resources

Iowa Egg Council

Incredible Edible Egg

Rhonda C. asked…

“Greetings, Chef Dave.

I recently met you at the Carson City support group meeting and again, thank you for speaking to us and making your book available. I have shared a few of the recipes with a co-worker who is diabetic and she is thankful.

My question, when it comes to baking, can you substitute whole wheat natural flour in recipes calling for all-purpose flour? Does it matter? Is there a difference? What other ingredients may need to be added/substituted when doing this?

Thank you for your assistance and have a great day.”

I wish the answer was as simple as switching out one type of flour for another. However, that is not the case. Baking is chemistry and my best advice would be to purchase a baking with whole wheat flour cook book.

Cook Smart…

Chef Dave