Tag cooking

Calling my resident foodies! This one is for you. Whether you are classically trained, self-taught, or grandma taught. Hell, even if you have no idea what you are doing at all. If food excites you and you want what you eat to always be an adventure. If you are looking for a new way to be creative, and food is not your forte but you want to try, then this is definitely for you. Today I’m going to introduce you to the Flavor Bible with the promise that your life will never be the same.  

A relic of history: 

Much to my general dismay, cookbooks are becoming a thing of the past, even though every celebrity on the planet at some point makes one. With the advent of smart phones and the magic that is Pinterest at your fingertips; who needs to go buy a whole cookbook for one recipe when there is some variation of it for free online? We won’t hate on Pinterest. I fucking love pinterest, it’s a problem. 

It comes with the territory, but I love cookbooks. I love trying new recipes, and different cultural cuisines. They make great inspiration even if I end up changing the recipe eventually. It used to really tick Taylor off because I’d sit in the living room and read them out loud when I got a new one. As if everybody cared as much as I did about “Sausage stuffed Onions!!!!” or “Oh my GOD crème brule crusted cheesecake?!”

But I get it, I do. Despite my own love of cookbooks and my own extensive collection of them, I still find myself frequently turning to Pinterest for a quick recipe dopamine hit. It is much faster to type in exactly what I’m looking for than it is to flip through pages and pages and try to remember. “Is it in the Betty Crocker Better Homes and Gardens or am I thinking of Alice Water’s Green Kitchen Cookbook?” 

I will never tell you that regular cookbooks are obsolete. They have their uses as well as a special place in my heart. However, some are better than others. Most cookbooks are good if you know what you want to cook already and just need to know the how part.  

A different kind of Cookbook: 

The Flavor Bible is a different kind of cookbook. A true bible. Your guide to the divine flavors of the world. This book is the Codex of Cooking, a veritable grimoire for culinary magic. You see, unlike a regular cookbook, which may have a theme or common author but is essentially a collection of recipes to be followed and exprimented from. The Flavor Bible has not one recipe in it. Not one. 

Instead, you’ll find color theory for food. I do not mean the whole ‘eat your color wheel’ food pyramid schpiel. This book is the Rosetta stone of taste buds. It seeks to teach flavor affinities. The Flavor Bible is intended to help creatives getting creating with a tool already in their belt. Three hundred and ninety-two pages of mad science and sheer genius.  

Can you tell this is my favorite cookbook? 

For those of us that have one thing in the kitchen that we know we want to use, but don’t know what to do with it. Or the guy that found the strange new fruit at the farmers market so duh you bought it… but you have no idea what it tastes like or what to use it in. This book is for you.

For the mixologist that has a flavor profile for a new cocktail in her head, and now needs to inspire a dish that compliments it without over powering it. Even for the baker that isn’t sure if that savory is weird to use with that sweet because can you put cardamom in that? 

The Flavor Bible can not only teach you about using and balancing the four basics tastes (salty, sour, bitter, and sweet). But, it can also teach you to brighten flavors by using acids and add nuance to dishes by layering flavors and harmonizing contrasting flavors.  

Confession time:  

And it’s Easy to use. Easy as pie. That’s the make or break for me when I’m recommending something to someone. Confession time: I hate culinary jargon. I love the industry. I love the grit, problem solving and creativity that the food service industry demands. But I hate jargon and I dislike people who give themselves airs over food.

Food is first and foremost sustenance. And yes, it is art. But two things I don’t think should be gatekept are food and art. I believe in teaching people things in simple laymans terms and not over complicating things that don’t need to be complicated.  

You could know absolutely nothing about flavor or cooking, pick up The Flavor Bible and use it. The majority of it pages are alphabetized lists. It starts at A and goes all the way to Z listing off hundreds of ingredients. From when they are in season, and what main profile it fits in to. Down to the cuisine they are most common in, and even sometimes alcohol compatibility.  

Know your ABC’s: 

As an example, let’s say you have pears in your kitchen that you need to use. But you really don’t know what you want to do with them. It’s been a long week, and your creative juices are running low. You flip to the section with all the P’s. Then go alphabetically until you hit “Pear” and you pick the right species of pear (yes, if gets that specific). Underneath pear is a list of all the flavor affinities that compliment pears. Everything from sweet to savory along with a few suggestions of typical dishes, when the best pears are in season, and where they’re from. There’s even a brief list of flavors that do not mix well to save you from making any obscure but terribly unpalatable mistakes.  

Pears not your thing? Or maybe you need to do a little reverse engineering and start with the minor details to pick your main course. You have this Turmeric you’re trying to use, just go to T, find turmeric and work your way through the list of forty-three different things that are complimentary to Turmeric.  

Trouble Shooting

Maybe you’ve already got a complex dish, but something is missing and you’re really trying to elevate it. This book is still your best friend. I can’t tell you how useful it is to be able to cross reference between pages covering the major components of a dish and have a eureka moment because I either found a flavor that complements all six things I’m trying to balance and all of a sudden baby cherubs are singing. Or, I realize that the reason my flavor is a little off is because I missed a major flavor profile, and the dish is out of balance. Suddenly, it’s fixed, and life is good. 

If I never convince you of anything else in your life, I hope I convince you to go get yourself a copy of The Flavor Bible. This is what I would have been burned at the stake for in the 1700’s. Because I will preach this until the day I die.

If ever there was a magic book full of witchcraft and spells- it’s this one. Bible is a fair and accurate term. You want to make potions that don’t taste like Polyjuice? This is your baby. If you’ve ever wanted to be an alchemist- this is the closest to alchemical genius, you will ever get, if only because it is worth its weight in gold in my opinion.  

Now go get Creative! 

Mikaela 

Last time we spoke I had been talking about basic steps for kitchen sustainability. Now it wasn’t nearly a comprehensive list, but it was a good building block to point you in the right direction if you’re starting out.  

In that post I said I would include a basic how- to for making your own stock. And then I didn’t.  

So today is the day. The stars have aligned. This is a pretty simple process, and I’ve included notes on varying it if you need/want to or for dietary reasons. It’s not really a precise recipe as much as it is a concept and process. 

All you need:  

• 1 tub for veggie scraps 
• 1 tub for animal scraps (if using) 
• Salt and pepper (optional) 
• Stock pot 
• Water (quantity varies on size of batch) 

As I mentioned previously, I keep a tub in the fridge for veggie scraps and any time I cook, my veggie scraps go in that bucket. The classic veggies used for Mirepoix are carrots, celery, and onions; but you can use almost any vegetable. ESPECIALLY if you are making a veggie stock and not a meat stock because it will deepen the flavor. Green onions, squash, broccoli, bell pepper scraps, cabbage, Brussel sprouts, asparagus. Anything that is not molding or decaying (let’s not confuse making stock with compositing here).  

I tend to keep my animal scraps in the freezer. This is both because they keep longer, but also because it saves room in the fridge. You can use any animal scraps, but I try to stick to bone and meat. It is up to you if you are just making generic stock, or if you want to specify an animal and keep them separate. Some people just make ‘stock’ if you eat enough meat and are using things regularly enough or have a particular left over you want to use that is fine too. Save all the casings from your seafood as you prep it and make “seafood broth” any time we have a bird of any kind I boil the carcass. “Duck,” “Turkey,” “Goose,” Even rotisserie chicken. The fattier the animal, the more flavor.  

So there’s the concept. Let’s get down to ratio and process. Below is the basic ratio. You can scale it up or down if need be. You can also technically increase the amount of “boiler” to water if you want to for fuller flavor, but it’s really not necessary. 

1 Gallon water 

4 Cups Boiler 

Put your water and filler into a large pot. Bring to a boil. Let boil until meat is broken down and veg is soft. For a small batch this can be roughly an hour. For a higher gallonage this can take up to 7 hours. IF you choose to season your stock, do so at the end as the seasoning will change as it cooks. I tend to not add salt and pepper as I prefer to do so when I cook, and you don’t want to end up with a final product that is too salty. Strain and store in an airtight container. 

*** A note on the ‘boiler’ section: This is at your discretion. If you are completely an herbivore, then this can be 100% plant matter. If you are using an animal element you can play with the ratios as you like. I tend to prefer that 75% of my boiler portion be animal because I want the fattiness as a base for a lot of dishes, but you can do 50% or even less if that’s what you have available and you will still get a functional and flavorful stock.  

**** stock can also be cooked down into a fattier and more concentrated form before straining (if you are making an animal stock it will kind of gelatinize as it cools). This can make it easier to store and then you will just dilute it with water before using.  

Have Fun and get cooking!  

All the best, 

Mikaela 

Creating and Caring For Sourdough Bread Starters

Okay, now that we’ve gone over bread basics 101 you will notice in the upcoming weeks that I have a particular love of sourdoughs (If you missed that episode, you can find it here). I love sourdough for a number of reasons. To quote Shakespeare and a cult classic at the same time…

How do I love thee, let me count the ways.  
 

Shakespeare- Duh

1. They taste delicious- I will never sacrifice flavor if I can avoid it. It is richer, deeper, and smoother than any other bread. 
2. Sourdough starter is a legacy opportunity, and we know I’m all about food traditions. You can inherit it from a family member or start a new tradition. The older the starter, the better the flavor and it will continue to get better with time. My favorite sourdough starter was a birthday gift from my sister, and she got it from a woman whose family has had the same one for 90 years. One of my chef instructors had had his for 45 years since HE was in culinary school. 
3. It has a lower glycemic index than most breads- the fermentation depletes much of the starch which means less of a blood sugar spike.  
4. It is easier on gluten sensitive people. Due to the long fermentation time, much of the gluten protein is broken down into amino acids before you eating.  
5. more good bacteria and acid. Lactobacillus is the bacteria found in sourdough bread in large amounts, this leads to higher amounts of lactic acid, which reduces the amount of phytic acid in your gut.  
6. fewer preservatives- this applies to all sourdoughs, but even more so if you are making it at home. Sourdough bread contains acetic acid, which naturally prevents the growth of mold. It naturally preserves itself, meaning that toxic preservatives are not required to make it last. So, it won’t go bad nearly as quickly.  
7. It’s more nutrient dense than other breads. Sourdough bread has a mix of iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamin, niacin, riboflavin, selenium, iron, manganese, magnesium, phosphorus, and vitamin E. Compared to other breads, sourdough retains many of the original nutrients that are processed out of other kinds of bread. 
8. Sourdough can be used to make just about any type of bread PLUS some. Yes, there is the traditional “San Francisco style sourdough” but anything can be made with sourdough starter. whole wheat, multigrain, brioche, Pulla, PANCAKES, WAFFLES, crackers, bagels. Fermenting dough is the oldest style of leavening bread in the world. It is so versatile.  
9. It is one of the most cost effective ways to make bread. You don’t even need yeast to do it. You CAN jump start starter with dry yeast if you’re in a hurry, but its technically not necessary. It super easy to care for and even easier to start. 
10. There are so many variations on sourdough. You can start with the old school flour and water method, but I know people that feed them with apple cider, and one lady that feeds hers with a tiny bit of molasses in addition to her flour and water to further increase the flavor. and further than that- I find the process fascinating. The ONLY place in the world that you can get true San Francisco sourdough- is in San Francisco. Why? because yeast is a living organism- its regional. Even if you buy a San Francisco originating sourdough, it will slowly over time grow into something else, changing the flavor in nuanced ways. If you start yours from scratch with no added yeast, it will cultivate from the air with the local variant of yeast. That means that in one way or another your bread will be a little bit different than everybody else’s in the world.  

So, now that I have you hooked on the idea of sourdough, lets go over how to start one, and the basics for caring for them. Its probably the easiest thing I’ll ever teach you.  

All you need is an airtight crock or container, flour, and water. But I’ll put notes in here if you’re in a hurry and want to speed up your colony. Most crocks/ containers can be bought anywhere you just want to make sure it has a good seal. I believe my sister bought mine from WIlliams-Sonoma. The one I gave to my father I found at target. It also another thing that is easy to thrift from goodwill. I prefer stone wear myself, but ceramic will also work just fine. How big it will depend entirely on how much you want. I like to keep 4-5 cups on hand, but you can even do smaller batches like my dad who keeps 2-3. Just bear in mind you either have to store it in your fridge or in a cool dry place, so just make sure you have room for whatever container you choose.  

let’s dive in to the two easiest methods: 

Air cultivation:

This takes the longest, but this is the world’s original method for making bread. Mix equal parts flour and water, pour into your chosen container. Seal. Let’s sit at room temperature for two days. Feed equal parts flour and water every two days for 10 days. Once you reach the 10 day mark you can shift your starter to the fridge if you choose. If you store it in the fridge, you can feed it once a week. If you are storing it at room temperature you will need to feed it roughly every three days.  

Jump start:

The exact same thing as above but add 2 tsps. of active dry yeast to the warm water and let bloom for 5 minutes before you add your flour. This starter can be ready to use within 12 hours, and then fed like normal.  

General sourdough tips: 

• Remember that if you are baking with sourdough and you store yours in the fridge you will need to let it come up to room temperature before you use it. cold yeast is slow yeast. 
• If you are going to make sourdough but need to feed your starter as well, feed your starter the day BEFORE and not right before or you will heavily dilute the sour flavor. best practice is actually to feed after you use it to replenish what you have used.  
• If you ever need to alter the texture of your starter (got too thick, got too runny for your preference) you can easily adjust the texture by going a little heavier on the flour or water at feeding time. If you prefer a spongier starter as opposed to a liquidy one, that’s totally fine- both make great bread. Over time you will find what works for you. 
• Sourdough breads take longer to rise than “active yeasts” all good things take time. go by size, not by time. let your doughs double at their own pace instead of assuming since your timer went off its good to go. again, I stress bread is a relationship. you don’t set a time limit on good sex, so don’t time how long it takes your dough to rise.  
• Name your sourdough starter- this is technically a superstition thing, but it is tradition. And whilst some traditions are stupid and archaic, this one is near and dear to my heart. This is the most basic form of magic: Intention setting. doing something with purpose and care and then allowing that intention to manifest. You are fostering a relationship with a living thing. You care for it, and it gives you sustenance. you want a good, happy, healthy, THRIVING starter. Naming things is one of the oldest human instincts. It gives things purpose, power, personality, and on a psychological level you are more likely to take care of something if you have taken the care to give it a name. Name your starter. Mine is Gus. Gus is cute, Gus is tasty, Gus is growing because I care for Gus. You see where I am going with this?  

I hope this helps you start a new adventure. Once you learn the basics you can start additional starters and begin playing with feeder flavors. Please, share your journey! Feel free to shoot us a message if you have questions or want to share. I will be using sourdough starter in many of our bread recipe’s going forward; but don’t feel like that will exclude you from trying things if you aren’t ready to commit to a sourdough baby. Remember you can always start your sourdough colony per batch the night before and still have the recipe come together even if some of the flavor depth is missing. 

All the best, 

Mikaela