Basic techniques for cooking skill mastery
Chefs always look like they have the tiger by the tail. But, most times, they are starting with some basic techniques and skills then pressing them into service for the specific moment.
Fritter batter develops a basic dough-making technique useful for crepes and Spatzel and even batter for chicken fingers.
Poaching in olive oil concentrates flavor as well as bringing them together.
A gastrique is a handy technique for sauces or chutneys.
Melted leeks
Olive oil poached leeks with garlic are a great side for steaks or a component for a vegetable plate.
Ingredients
Melted leeks
- 4 each Leeks
- 1/3 C Extra virgin olive oil
- 2 each Cloves garlic, woody end cut off
- 1 sprig Rosemary
- Salt and pepper
Instructions
Procedure
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Cut the root end off.
Cut the green top off just below the point where they spread into leaves. Save for compost or rinse and save for stock.
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Cut the leeks in half lengthwise and rinse them under cool water. Often, sand is in the layers of leeks.
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Cut the leek halves in half again, lengthwise and place in a small pot with the remaining ingredients. Place on a burner over medium heat and cook until the leeks are very tender. If the oil starts to bubble, reduce the heat.
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Allow to cook and serve as a side vegetable or as a component on a vegetable plate.
Red Onion Fritters
An easy and delicious fritter, change out the main ingredients for a whole new treat.
Ingredients
Red Onion fritters
- 1 C All purpose flour
- 1 each Egg
- 3/4 C Buttermilk
- 1/2 t Baking powder
- 7 oz Small diced red onions
- 7 oz Grated Cheddar cheese
- 1/2 t Ground cumin
- 1/4 t Cayenne pepper Optional
- Salt and pepper
Instructions
Procedure
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Add the dry ingredients to a bowl large enough to hold the finished product.
Whisk in the egg to for a stiff batter. The egg/flour mix will form a ball on the whisk. That's expected and necessary.
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Add the buttermilk in thirds. Whisk carefully at first to avoid splashing out the buttermilk. During the first addition of buttermilk, work the flour into the stiff dough.
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Add the next third of the buttermilk. The batter will start to look like a batter. Add the last third of the buttermilk.
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Once the batter is made, add the remaining ingredients, fold together and let stand in the cooler for 15 minutes.
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Fry portions in a deep fryer or pan fry. Drain on paper towels and season.
Onion Ring batter
Home made onion rings are always a treat.
Ingredients
Onion Ring batter
- 1 C All purpose flour
- 1/2 C Semolina flour
- 1 each Egg
- 4 t Baking powder
- 1.5 t Sea salt
- 16 oz Seltzer water, more as needed
- Salt and pepper
Instructions
Procedure
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Place all the dry ingredients in a bowl large enough to hold the finished batter.
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Whisk in the egg to form a stiff batter. Make sure there are no dry patches.
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Add the seltzer water is small portions, ensuring each addition is well mixed before adding the next.
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Allow the batter to rest, in the cooler, for 10 minutes. Adjust the consistency if necessary.
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Batter and fry your onion rings.
Recipe Notes
Try using other veggies such as broccoli or zucchini strips or cauliflower. The recipe does make a bit of batter which won't last till the next day. It will also work well for some fish for fish and chips.
Red Onion Chutney
Chutneys are wonderful accompaniments to braises or charcuterie boards.
Ingredients
Red Onion Chutney
- 1 lb Red onion, small dice
- 2 oz Whole butter
- 4 oz Light brown sugar
- 4 oz Red wine vinegar
- 4 oz Golden raisins
- 1/2 t Red pepper flakes
- 1 t Cumin seeds
- Salt and pepper
Instructions
Procedure
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Heat the butter and sugar in a medium saucepan until the sugar melts and is bubbling well. If you have a laser thermometer, it should read 235° F.
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Add the vinegar. Stir the ingredients with a wooden spoon, making sure to reach the edges of the pan. Bring the ingredients back to a boil and allow it to reduce to a thick syrup. Add the remaining ingredients, stir with the wooden spoon and lower the heat. Cook until the onions are soft.
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Adjust the seasoning and store to cool.
