# 9
A Gourmet Guide To Cooking Oils
Guide to Oils
When you think of oil, what comes to mind? We think of French vinaigrette's, fried chicken and perfectly sautéed veggies, just to name a few. And thankfully, these favourite foods are made all the better with oils, the kind that are an integral and essential part of our diet.
For centuries, people have rendered fat, squeezed olives, collected cream and savoured fish to obtain the fatty acids their brains, nervous systems, immune systems and body cells need to function well. Luckily for us, things are a bit easier these days and the oils we need for good health are available on the shelves of super markets and grocery stores.
Cooking oil is any fat that is used for cooking and is usually liquid at room temperature. Some saturated oils such as coconut oil and palm oil are more solid at room temperature than others. Cooking oil may be of plant or animal origin.
Some of the many different kinds of edible vegetable oils include: olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil. Many other kinds of vegetable oils are also used for cooking.
The generic term "vegetable oil" when used to label a cooking oil product may refer to a specific oil (such as rapeseed oil) or may refer to a blend of a variety of oils often based on palm, corn, soybean or sunflower oils.
Oil can be flavoured by immersing aromatic food stuffs such as fresh herbs, peppers, garlic and so forth in the oil for a period of time. However, care must be taken when storing flavoured oils to prevent the growth of Clostridium botulinum (the bacteria that produces toxins that can lead to botulism).
Heating an oil changes its characteristics. Oils that are healthy at room temperature can become unhealthy when heated above certain temperatures. When choosing a cooking oil, it is important to match the oil's heat tolerance with the cooking method.
Oils that are suitable for high-temperature frying (above 230 °C/450 °F) because of their high smoke point.
Avocado oil
Corn oil
Mustard oil
Palm oil
Peanut oil (marketed as "groundnut oil" in the UK)
Rice bran oil
Safflower oil
Sesame oil (semi-refined)
Soybean oil
Sunflower oil
Oils suitable for medium-temperature frying (above 190 °C/375 °F) include:
Almond oil
Cottonseed oil
Ghee, Clarified butter
Grape seed oil
Lard
Olive oil (Virgin, and refined)
Rapeseed oil (marketed Canola oil )
Mustard oil
Walnut oil
Ghee, Clarified butter
Grape seed oil
Lard
Olive oil (Virgin, and refined)
Rapeseed oil (marketed Canola oil )
Mustard oil
Walnut oil
So Many Oils, So Little Time
Not all oils are created equal. In fact, no one oil can be used for all things; instead, each has its distinct place in the kitchen. Keep these basic categories in mind when you're cooking:
For baking: Coconut, palm, canola and high oleic safflower and sunflower oil work best.
For frying: Because they stand up well to the heat, avocado, peanut, palm and sesame oil are ideal for frying.
For sautéing: Many oils are great for sautéing, including avocado, canola, coconut, grapeseed, olive, sesame and high oleic safflower and sunflower oils.
For dipping, dressings and marinades: When it comes to making dressings and marinades, or finding oil that's perfect to serve alongside crusty bread for dipping, you're looking for terrific flavor. For this purpose look to flax, olive, peanut, toasted sesame or walnut oil.
For baking: Coconut, palm, canola and high oleic safflower and sunflower oil work best.
For frying: Because they stand up well to the heat, avocado, peanut, palm and sesame oil are ideal for frying.
For sautéing: Many oils are great for sautéing, including avocado, canola, coconut, grapeseed, olive, sesame and high oleic safflower and sunflower oils.
For dipping, dressings and marinades: When it comes to making dressings and marinades, or finding oil that's perfect to serve alongside crusty bread for dipping, you're looking for terrific flavor. For this purpose look to flax, olive, peanut, toasted sesame or walnut oil.
Oil 101
We know there are a lot of oils on our shelves! Here are a handful of our favorites, along with quick details on how they're made and the best ways to serve them:
Avocado Oil: Pressed from avocados, this smooth, nutty oil is more than 50% monounsaturated, making it a heart-nourishing choice. Use it in salad dressings or to sauté fish, chicken, sweet potatoes or plantains.
Canola Oil: Canola is actually a cousin to cabbage and Brussels sprouts. In fact, it's a variety of rapeseed that's part of the mustard family, which includes those above-mentioned veggies. It's beneficial for heart health thanks to its fatty acid profile and omega-3 and low saturated fat contents and perfect for light cooking, sauces and desserts like homemade mayo or tender cakes.
Coconut Oil: Pressed from the fruit of the coconut palm tree, coconut oil is ideal for light fair and subtly flavored dishes. This oil is particularly mouth-watering to use for making popcorn and hash browns.
Corn Oil: Most corn oil is extracted only from the germ of the corn kernel and is golden yellow in color; unrefined oil will have a darker color and richer corn taste. Use in salad dressings and dips with stronger flavors like peppers or garlic.
Grapeseed Oil: Grapeseed oil is extracted from the seeds of grapes, a byproduct of the wine-making industry. Use it on salads and raw veggies or in dips, sauces and salsas. Mix grapeseed oil with garlic and basil, then drizzle it on toasted bread.
Olive Oil: A mainstay of the Mediterranean diet and one of the oldest known culinary oils, olive oil contains predominately heart-friendly monounsaturated fat. Extra virgin olive oil results from the first cold-pressing of olives while mild "pure" olive oil is a blend of refined olive oil and extra virgin olive oil. Drizzle over hummus or grilled vegetables.
Peanut Oil: Peanut oil comes from where you'd expect…peanuts! It's relatively high monounsaturated content makes it heart-healthy. Peanut oil is superior for frying, light sautéing and stir-fries.
Sesame Oil: The seed of the sesame plant provides sesame oil, which has a high antioxidant content. Unrefined sesame oil is great as a key flavor component in sauces or dressings. Use refined sesame oil for high heat applications like frying and toasted sesame oil for stir fries and Asian sauces and dips.
Q&A
Q: Where should I store oil in my kitchen?
A: Unfortunately, oils aren't like wine; they don't improve with age. Heat and light can damage oils, particularly polyunsaturated ones, so keep them in the refrigerator to avoid rancidity. For the record, you'll know your oil is rancid if it takes on a characteristic bad taste and smell, in which case you should toss it and buy fresh oil.
Q: Why does my olive oil get cloudy when it's cold?
A: Some oils, olive oil among them, become cloudy or solidified when refrigerated. Not to worry; it doesn't affect their quality at all. A few minutes at room temperature and things will be back to normal.
Q: I hear people refer to a "smoke point" when they talk about cooking with oil. What's that?
A: Heating oils beyond their smoke point — the temperature at which the oil begins to smoke, generating toxic fumes and harmful free radicals — is never a good idea. Always discard oil that's reached its smoke point, along with any food with which it had contact. Unsure of an oil's smoke point? Most labels on bottles of oil will give you the correct temperature.
To Refine or Not to Refine?
Some oils are refined to make them more stable and suitable for high temperature cooking. Keep in mind, though, that the process removes most of the flavor, color and nutrients from the oils, too. That's why refined oils are perfect for baking and stir-frying, where their high smoke point and neutral flavors are a plus.
On the other hand, unrefined oil is simply pressed and bottled so it retains its original nutrient content, flavor and color. Unrefined oils add full-bodied flavor to dishes and are best used for low- or no-heat applications.
Oil's Well That Ends Well
If you've ever been called a "fat head," we think we can help. Did you know that your brain is made up mostly of fats, and that fats — including saturated fat — make up the cell membranes that protect the integrity of your cells and their structure?
Fats and oils also play crucial roles in stabilizing blood sugar levels, providing raw materials for making hormones and contributing to a healthy immune system. Think of oils as your body's humanitarians; there's really no end to the good they can do. But remember what your grandfather used to tell you, too: everything in moderation. Since all fats are calorie-rich, remember not to overindulge.
We know there are a lot of oils on our shelves! Here are a handful of our favorites, along with quick details on how they're made and the best ways to serve them:
Avocado Oil: Pressed from avocados, this smooth, nutty oil is more than 50% monounsaturated, making it a heart-nourishing choice. Use it in salad dressings or to sauté fish, chicken, sweet potatoes or plantains.
Canola Oil: Canola is actually a cousin to cabbage and Brussels sprouts. In fact, it's a variety of rapeseed that's part of the mustard family, which includes those above-mentioned veggies. It's beneficial for heart health thanks to its fatty acid profile and omega-3 and low saturated fat contents and perfect for light cooking, sauces and desserts like homemade mayo or tender cakes.
Coconut Oil: Pressed from the fruit of the coconut palm tree, coconut oil is ideal for light fair and subtly flavored dishes. This oil is particularly mouth-watering to use for making popcorn and hash browns.
Corn Oil: Most corn oil is extracted only from the germ of the corn kernel and is golden yellow in color; unrefined oil will have a darker color and richer corn taste. Use in salad dressings and dips with stronger flavors like peppers or garlic.
Grapeseed Oil: Grapeseed oil is extracted from the seeds of grapes, a byproduct of the wine-making industry. Use it on salads and raw veggies or in dips, sauces and salsas. Mix grapeseed oil with garlic and basil, then drizzle it on toasted bread.
Olive Oil: A mainstay of the Mediterranean diet and one of the oldest known culinary oils, olive oil contains predominately heart-friendly monounsaturated fat. Extra virgin olive oil results from the first cold-pressing of olives while mild "pure" olive oil is a blend of refined olive oil and extra virgin olive oil. Drizzle over hummus or grilled vegetables.
Peanut Oil: Peanut oil comes from where you'd expect…peanuts! It's relatively high monounsaturated content makes it heart-healthy. Peanut oil is superior for frying, light sautéing and stir-fries.
Sesame Oil: The seed of the sesame plant provides sesame oil, which has a high antioxidant content. Unrefined sesame oil is great as a key flavor component in sauces or dressings. Use refined sesame oil for high heat applications like frying and toasted sesame oil for stir fries and Asian sauces and dips.
Q&A
Q: Where should I store oil in my kitchen?
A: Unfortunately, oils aren't like wine; they don't improve with age. Heat and light can damage oils, particularly polyunsaturated ones, so keep them in the refrigerator to avoid rancidity. For the record, you'll know your oil is rancid if it takes on a characteristic bad taste and smell, in which case you should toss it and buy fresh oil.
Q: Why does my olive oil get cloudy when it's cold?
A: Some oils, olive oil among them, become cloudy or solidified when refrigerated. Not to worry; it doesn't affect their quality at all. A few minutes at room temperature and things will be back to normal.
Q: I hear people refer to a "smoke point" when they talk about cooking with oil. What's that?
A: Heating oils beyond their smoke point — the temperature at which the oil begins to smoke, generating toxic fumes and harmful free radicals — is never a good idea. Always discard oil that's reached its smoke point, along with any food with which it had contact. Unsure of an oil's smoke point? Most labels on bottles of oil will give you the correct temperature.
To Refine or Not to Refine?
Some oils are refined to make them more stable and suitable for high temperature cooking. Keep in mind, though, that the process removes most of the flavor, color and nutrients from the oils, too. That's why refined oils are perfect for baking and stir-frying, where their high smoke point and neutral flavors are a plus.
On the other hand, unrefined oil is simply pressed and bottled so it retains its original nutrient content, flavor and color. Unrefined oils add full-bodied flavor to dishes and are best used for low- or no-heat applications.
Oil's Well That Ends Well
If you've ever been called a "fat head," we think we can help. Did you know that your brain is made up mostly of fats, and that fats — including saturated fat — make up the cell membranes that protect the integrity of your cells and their structure?
Fats and oils also play crucial roles in stabilizing blood sugar levels, providing raw materials for making hormones and contributing to a healthy immune system. Think of oils as your body's humanitarians; there's really no end to the good they can do. But remember what your grandfather used to tell you, too: everything in moderation. Since all fats are calorie-rich, remember not to overindulge.
The Facts on Fats
Fats have had a bad reputation in the past, but people are starting to realize that we need them to stay healthy. Fats are one of the three major nutrients of the human diet. The other two are carbohydrates and protein.
So fats are here to stay, and that's a good thing because fats also make a large contribution to the taste, aroma and texture of food — those things that give us such satisfaction when dining.
Before we get down to the details on fats and how they work in the body, you should realize that fats and oils are one and the same. The only difference is that oils are liquid at room temperature and fats are solid. Now, let's move on to the nitty-gritty.
Triglycerides
Simply stated, triglycerides are the chemical form of fats in food and in the body. Think of fats as a building and triglycerides as the bricks that give it shape. Every triglyceride "brick" consists of a mixture of three fatty acids — saturated, monounsaturated and polyunsaturated (the "tri"), and one glycerol molecule. Thus, the name "tri"-"glyceride."
A particular fat is defined by the combination of fatty acids that make up its "bricks." The triglyceride bricks in olive oil, for example, have many more monounsaturated fatty acids than it does saturated or polyunsaturated fatty acids, making olive oil a monounsaturated fat.
Monounsaturated
Monounsaturated fats are heart-healthy because they maintain good HDL cholesterol levels while lowering bad LDL cholesterol levels. They are more chemically stable than polyunsaturated fat but not as stable as saturated fat. This means they keep better than polyunsaturated oils but not as well as saturated oils. They are most appropriate for light cooking or used raw in salad dressings and the like. Oils that are predominantly monounsaturated include olive, avocado, peanut, sesame, lard and duck fat. When stored at room temperature, monounsaturated fats are typically liquid, but they are likely to solidify when stored in the refrigerator.
Monounsaturated oils are generally considered to be the healthiest overall, but it's important to note that all three types have distinct advantages and disadvantages — not just for health but for flavor and culinary characteristics as well. Olive oil seems to have been anointed the "perfect oil" by some in the media, and while it is quite versatile, it cannot be all things to all cooks.
Polyunsaturated
Due to their unstable chemical structure, polyunsaturated fatty acids are more susceptible to rancidity than saturated and monounsaturated fatty acids, especially after prolonged contact with oxygen, light or heat. Oils that are predominately polyunsaturated include walnut, grapeseed, soy, corn and fish oils. These are liquid at room temperature.
Many experts don't recommend polyunsaturated oils for cooking because they are so easily damaged by heat. They are best used in their raw form, and used quickly at that. Never keep polyunsaturated oils beyond their expiration date. If cooking is necessary, use low temperatures. Polyunsaturated oils should be stored refrigerated in dark bottles.
Saturated
Saturated fats are the most chemically stable, giving them a long shelf life and the ability to withstand high cooking temperatures. Typically solid at room temperature, saturated fats are found primarily in animal fats and tropical oils.
Animal Fats
In general, animal fats such as butter, cream and tallow are predominantly saturated, however, two of the most highly saturated fats — coconut oil and palm kernel oil — come from vegetable sources. Furthermore, animal fats like lard, chicken fat and duck fat are predominantly monounsaturated, while fish oils are predominantly polyunsaturated. And it is interesting to note that the fatty acid composition of animal fat can vary depending on the diet of the animal.
Animal fats have their place in the kitchen. Many believe that lard makes the best pie crust, and several traditional Hispanic dishes rely on lard for their distinctive flavor. Butter is the most common animal fat in the kitchen and good quality butters abound, as do cream and other dairy based products used in cooking. Some producers are now creating high quality lard as well.
Trans Fats: The Very Worst Kind
Trans fatty acids are chemically altered, man-made fats found in partially hydrogenated oils. The hydrogenation process, in common use since the early 20th century, injects hydrogen into vegetable fats under high heat and pressure. This saturates what was previously an unsaturated fat and results in a chemical configuration that is not found in nature and is very rich in trans fatty acids. This is done to make vegetable oils, which are normally liquid at room temperature, solid and more chemically stable, thereby extending the shelf life of products in which they are used. Very small amounts of trans fats do occur naturally in some products such as milk, cheese, beef or lamb.
Trans fats are doubly harmful because they lower HDL (good) cholesterol and raise LDL (bad) cholesterol levels, increasing the risk of coronary heart disease. In fact, trans fatty acids have an even worse impact on cholesterol levels than diets high in butter, which contain saturated fat. A 2002 report by the Institute of Medicine (a branch of the National Academy of Sciences) concluded that trans fats are not safe to consume in any amount.
The Trans Fat Labelling Law
Effective since January 1, 2006, all products that have a Nutrition Facts Panel must declare the amount of trans fat per serving. This has forced many conventional food manufacturers to reduce or eliminate trans fats from their products. But trans fat still has a significant presence in restaurants and with other food vendors who are not affected by the labelling law.
Good Cooking Oils:
canola oil
flax seed oil
peanut oil
butter
olive oil
non-hydrogenated soft margarine
safflower oil
sunflower oil
flax seed oil
peanut oil
butter
olive oil
non-hydrogenated soft margarine
safflower oil
sunflower oil
The following "bad" oils contain high percentage of trans fat or saturated fats. Some, such as coconut oil, even contain more saturated fats than animal products!
Bad Cooking Oils:
Vegetable shortening
Hard margarine
Palm oil
Palm kernel oil
Coconut oil
or
gourmet_chef@bell.net
HINTS AND TIPS
#10
A Gourmet guide to Crustaceans (Crustacea)
Crustaceans (Crustacea) form a very large group of arthropods, which includes such familiar animals as crabs, lobsters, crayfish, shrimp, krill and barnacles. The 50,000 described species range in size from 0.1 mm (0.004 in), to the Japanese spider crab with a leg span of up to 12.5 ft (3.8 m) and a mass of 44 lb (20 kg). Like other arthropods, crustaceans have an exoskeleton, which they moult to grow.
We will be dealing with three groups, Crabs, Lobsters (Crayfish) and Shrimp (Prawns).
CRABS
Crabs are decapods, which mean that they have 10 legs and they have a hard shell or carapace to protect them. They walk sideways and their two eyes are situated on the end of two short stalks. Crabs have to cast off their shell every so often in order to grow. After discarding the old shell, in a process called moulting, the crab increases its size within a few hours, after the intake of a lot of water. The crabs are then left for a few days with a soft shell, until this new shell hardens.
Hard margarine
Palm oil
Palm kernel oil
Coconut oil
If you have questions please feel free to e-mail me
or
gourmet_chef@bell.net
HINTS AND TIPS
#10
A Gourmet guide to Crustaceans (Crustacea)
Crustaceans (Crustacea) form a very large group of arthropods, which includes such familiar animals as crabs, lobsters, crayfish, shrimp, krill and barnacles. The 50,000 described species range in size from 0.1 mm (0.004 in), to the Japanese spider crab with a leg span of up to 12.5 ft (3.8 m) and a mass of 44 lb (20 kg). Like other arthropods, crustaceans have an exoskeleton, which they moult to grow.
We will be dealing with three groups, Crabs, Lobsters (Crayfish) and Shrimp (Prawns).
CRABS
Crabs are decapods, which mean that they have 10 legs and they have a hard shell or carapace to protect them. They walk sideways and their two eyes are situated on the end of two short stalks. Crabs have to cast off their shell every so often in order to grow. After discarding the old shell, in a process called moulting, the crab increases its size within a few hours, after the intake of a lot of water. The crabs are then left for a few days with a soft shell, until this new shell hardens.
Many people prefer the taste of soft shell crabs, as they are said to be more tender, more succulent and more flavoursome.
CRAB SPECIES
This species of crab mainly come from areas such as the mid Atlantic region, Florida and along the Gulf states.
It can be unfortunately stated that it can sometimes be a lot of effort to extract the crab meat from the blue crab. This is because there is very low amount (typically 10-15%) of the entire body weight that consists of meat.
Types of crab meat within the Blue Crab
Lump meat is the most expensive part of the blue crab and is situated next to the backfin. This meat is also the largest pieces of meat in this crab.
Backfin is the white body meat that also includes flaky meat as well as the lump meat.
Flake meat.
Claw meat is the brownish meat.
Backfin is the white body meat that also includes flaky meat as well as the lump meat.
Flake meat.
Claw meat is the brownish meat.
You may have never heard of blue crabs before, but once you have tasted one you certainly will remember them for life. The blue crab has a distinct taste. If you are from the sovereign state of Louisiana, you know this for a fact. When you are talking sweet goodness you are talking about this type of crab meat and you can get a live blue crabs shipped to you wherever you are to enjoy it as well.
Steaming the Blue crab in boiling water in conjunction with seasoning and vinegar. Layering the crabs within the pot, using a splash of seasoning between each individual will carry the flavor through out. These crabs are steamed enough until they turn a red colour.
Brown Crab
The Brown crab commonly known as the edible crab, is a species of crab found in the North Sea, North Atlantic Ocean and sometimes in the Mediterranean Sea. It is a robust crab of a reddish-brown colour, having an oval carapace with a characteristic "pie crust" edge and black tips to the claws. A mature adult may have a carapace width of up to 25 cm (10 in) and weigh up to 3 kg (6.6 lb). It is the subject of the largest crab fishery in Western Europe, centred around the coasts of the British Isles, with more than 60,000 tonnes caught annually.
Around one third of the weight of an adult edible crab (Brown crab) is meat, of which one third is white meat from the claws, and two thirds is brown meat from the body. As food, male edible crabs are referred to as cocks and females as hens. Cocks have more sweet white meat; hens have more rich brown meat. Dishes include dressed crab (crab meat arranged in the cleaned shell with other foodstuffs), soups such as bisque or bouillabaisse, pâtés, mousses and hot soufflés.
Brown Crab
The Brown crab commonly known as the edible crab, is a species of crab found in the North Sea, North Atlantic Ocean and sometimes in the Mediterranean Sea. It is a robust crab of a reddish-brown colour, having an oval carapace with a characteristic "pie crust" edge and black tips to the claws. A mature adult may have a carapace width of up to 25 cm (10 in) and weigh up to 3 kg (6.6 lb). It is the subject of the largest crab fishery in Western Europe, centred around the coasts of the British Isles, with more than 60,000 tonnes caught annually.
Around one third of the weight of an adult edible crab (Brown crab) is meat, of which one third is white meat from the claws, and two thirds is brown meat from the body. As food, male edible crabs are referred to as cocks and females as hens. Cocks have more sweet white meat; hens have more rich brown meat. Dishes include dressed crab (crab meat arranged in the cleaned shell with other foodstuffs), soups such as bisque or bouillabaisse, pâtés, mousses and hot soufflés.
Dungeness Crab
Larger crabs of this species are very popular due to the large volumes of meat that can potentially be extracted from them. These crabs, like others, are cooked by 'steaming' for around 16 minutes. The beauty of steaming allows the addition of other ingredients such as spices, herbs and even beer. Using a Chinese method, the crab meat is deep fried to enrich the texture and mixed in with stir fried onions and Ginger.
This shellfish has a unique flavour in contrast to the other crabs and can be distinguished by the orange / yellow shell pigment. You will mainly buy this crab pre-cooked as many fishing boats will cook them immediately after catching to preserve the freshness.
If your crab was frozen, simply thaw overnight in the fridge. Once your crab has thawed, lift off the shell and rinse with water to remove the gills & viscera. Crack the body in half using a mallet and spread the legs apart. Remove the crab meat with a small fork or even the crab leg if you wish. Be sure not to eat any of the crab organs as they are sometimes toxic and may harm your body. Other than that, enjoy!
Green Crab
The Green Crab is not the most common crab to be eaten, and is more widely known as a pest. Having said that, this species is fished in many parts of the world for both use as both bait, and cooking.
The Green Crab is not the most common crab to be eaten, and is more widely known as a pest. Having said that, this species is fished in many parts of the world for both use as both bait, and cooking.
Horseshoe Crab
The Horseshoe is a topic of much interest for many people regarding its consumption as a food. the Horseshoe crab can be eaten, however, some parts of the creature are dangerous to eat, thus recommended to stay clear from. The most edible part is the roe, which is what the Horseshoe crab is known for in the culinary industry.
The Horseshoe is a topic of much interest for many people regarding its consumption as a food. the Horseshoe crab can be eaten, however, some parts of the creature are dangerous to eat, thus recommended to stay clear from. The most edible part is the roe, which is what the Horseshoe crab is known for in the culinary industry.
King Crab
This crab is the dominant crab in the water due to its huge size and strong flavours. The problem here is that in the past, there has been excessive over fishing reducing their numbers vastly. This has made it more of a delicacy, thus, increasing the price for restaurants and therefore consumers.
The King crab is the second largest of all crab species with the Japenese Spider Crab being the largest by far (but not easily available).
The King Crab are of such a size that they have the most firmest meats with a very different and individual flavour in contrast to the other species.
If you are a seafood lover you most likely enjoy the flavor of king crab. There is a lot to know about king crabs and what makes them unique. They are considered a delicacy by some and an amp up from an average meal to a special one. Let's learn about the king crab and what makes it so delicious.
There are three main types of king crabs. They are found in cold Alaskan waters and are invertebrates, meaning they are animals without backbones, but they are crustaceans as well. Although there are three main types of Alaskan king crabs there are around forty species known and about 10 of those are fished for marking purposes.
Red king crab is most likely the type you think of when you think of cooking and they are the most consumed. They can grow as large as six feet in their length across and weigh over twenty pounds. This size has a lot to do with their environment in regards to how big they can get. It has a dark red brown shell and though they can grow to be very large their average weight is six to ten pounds, but that is still pretty big.
Blue king crab is the second category of the three and is identified by its blue toned shell. They are skinnier with an oval shape that is more distinctive than the other species of crabs.
The third type is the golden king crab. It is also the smallest of the three different types and weigh on average five to eight pounds at full maturity. It is known for its dark brown shell as well.
What separates king crabs from other types of crabs is the number of their legs. Other crabs have eight legs while a king crab will have only six. These are the parts that are typically sent to restaurants for consumption and grocery stores for sales. It is the most popular part of the crab for eating. The rest of the body is typically sent to canners for their use.
What separates king crabs from other types of crabs is the number of their legs. Other crabs have eight legs while a king crab will have only six. These are the parts that are typically sent to restaurants for consumption and grocery stores for sales. It is the most popular part of the crab for eating. The rest of the body is typically sent to canners for their use.
Rock Crab
This species of crab live within rocky areas, hence, the origin of the name 'Rock Crab'. This species has all its legs and uses them for walking. This is different in comparison with other species that have their back legs as a set of flippers.
Though not as popular as other species such as Dungeness crabs, rock crabs are nevertheless equal in taste. They can reach a size of approximately ten inches in width not including the legs, though it is more common to find them between four and six inches in size.
It is often stated that the meaty flesh of the rock crab is a little more difficult to tear away from the shell as compared to other species but believe me it is well worth the effort that is involved. It is possible to use the meat in any crab recipe.
Snow Crab
Fortunate for crab lovers, this species dominates in numbers making it cheap and easier for everyone to consume at reasonable prices. It has a sweet, smooth and delicate flavor that adds to its uniqueness and makes it a brilliant food by anyone's standard.
The Snow crab would be considered a good crab species to try as it is similar to the King crab with regard to having chunky leg meat. These crabs also produce a newer shell under the old one, eventually molting the old one.
This crab is very handy for the everyday consumer as it is very high in numbers and easily available from most markets. Due to the high numbers of this species, the prices are lower, meaning more than the rich can try this crab. Not only that, they are still packed full of flavour and have a very crabby taste. They are also as healthy as other crabs with very high protein content, very low in fat and would benefit your diet by any ones standards.
The Alaskan Snow Crab is a delicacy consumed in North America and to a lesser degree in certain parts of North East Asia. It is also referred to as the Opilio crab, tanner crab, and the queen crab. They are commonly found in the Bering Sea as well as the Chuckchi Sea. It is in these areas were most of the commercial fishing and harvesting takes place. They thrive in such cold waters.
The Alaskan Snow Crab is often called the queen crab as they have very long legs similar to those found on the Alaskan king crab, but their carapace and leg width are far smaller; though larger than that found on the blue crab or Dungeness crab.
In Canada the season for fishing snow crabs is from April though to November. In the Bering Sea this depends predominantly on when the ice breaks and melts away. For this reason the crabbing season can vary in length dramatically from year to year.
European Spider Crab
European Spider crabs are popular in France and Spain, this sweet flavoured crab has no large claws and, indeed, resembles a big spider.
Usually only the meat inside the claws and legs is eaten.
The European Spider Crab is the subject of commercial fishery, with over 5,000 tonnes caught annually, more than 70% of it off the coast of France, over 10% off the coast of the United Kingdom, 6% from the Channel Islands, 3% from each of Spain and Ireland, 2% from Croatia, 1% from Portugal, and the remainder coming from Montenegro, Denmark and Morocco, although official production figures are open to doubt.The European Union imposes a minimum landing size of 120 mm and some individual countries have other regulations, such as a ban on landing egg-bearing females in Spain and a closed season in France and the Channel Islands.
Snow Crab
Fortunate for crab lovers, this species dominates in numbers making it cheap and easier for everyone to consume at reasonable prices. It has a sweet, smooth and delicate flavor that adds to its uniqueness and makes it a brilliant food by anyone's standard.
The Snow crab would be considered a good crab species to try as it is similar to the King crab with regard to having chunky leg meat. These crabs also produce a newer shell under the old one, eventually molting the old one.
This crab is very handy for the everyday consumer as it is very high in numbers and easily available from most markets. Due to the high numbers of this species, the prices are lower, meaning more than the rich can try this crab. Not only that, they are still packed full of flavour and have a very crabby taste. They are also as healthy as other crabs with very high protein content, very low in fat and would benefit your diet by any ones standards.
The Alaskan Snow Crab is a delicacy consumed in North America and to a lesser degree in certain parts of North East Asia. It is also referred to as the Opilio crab, tanner crab, and the queen crab. They are commonly found in the Bering Sea as well as the Chuckchi Sea. It is in these areas were most of the commercial fishing and harvesting takes place. They thrive in such cold waters.
The Alaskan Snow Crab is often called the queen crab as they have very long legs similar to those found on the Alaskan king crab, but their carapace and leg width are far smaller; though larger than that found on the blue crab or Dungeness crab.
In Canada the season for fishing snow crabs is from April though to November. In the Bering Sea this depends predominantly on when the ice breaks and melts away. For this reason the crabbing season can vary in length dramatically from year to year.
European Spider Crab
European Spider crabs are popular in France and Spain, this sweet flavoured crab has no large claws and, indeed, resembles a big spider.
Usually only the meat inside the claws and legs is eaten.
The European Spider Crab is the subject of commercial fishery, with over 5,000 tonnes caught annually, more than 70% of it off the coast of France, over 10% off the coast of the United Kingdom, 6% from the Channel Islands, 3% from each of Spain and Ireland, 2% from Croatia, 1% from Portugal, and the remainder coming from Montenegro, Denmark and Morocco, although official production figures are open to doubt.The European Union imposes a minimum landing size of 120 mm and some individual countries have other regulations, such as a ban on landing egg-bearing females in Spain and a closed season in France and the Channel Islands.
Japanese Spider Crab
The Japanese spider crab is a species of marine crab that lives in the waters around Japan. It has the largest leg span of any arthropod, reaching up to 3.8 metres (12 ft) and weighing up to 44 pounds (20 kg). It is the subject of small-scale fishery. It is quite edible.
Stone Crab
The Stone Crab has hinged Claws and consist of a very dark colour with Yellow & Red bands. These are the defining characteristics of this species making it easily identifiable in comparison to other crab variations. Like the Rock Crab, all of its legs are for walking only (no flipper legs) and have claws strong enough to crack open oyster shells.
The stone crab can be found along the Gulf coast and they choose to live in oyster reefs, bay bottoms and rock jetties. From here, they can effectively avoid predation.
The stone crab has gained in popularity as a seafood delicacy in Texas and the commercial harvest has increased since 1984. This crab lives around rocky areas or oyster reefs and burrows into the sand. Claws are hinged, very dark, and banded with red and yellow. All its legs are used for walking, and it has very strong pinchers used to crush oysters. Stone crabs have small bodies and only the claws are eaten.
LOBSTERS
Lobsters are the biggest of the crustaceans. They crawl on the ocean bottom and they swim backwards very fast. They have a segmented body with jointed legs. There are four different types of lobsters: clawed, spiny, slipper and deep sea. They can be as long as 42 inches and can weigh up to 45 pounds.They are usually brownish-green with spots and they like to hide under rocks. They eat clams, crabs, small fish, algae and eel grass.
LOBSTER SPECIES
There are 48 different species of lobster known to mankind however we will be dealing with just a few.
There are two distinct groupings of lobsters: Clawed and those without claws or spiny lobsters, or rock lobsters..
Lobsters are the biggest of the crustaceans. They crawl on the ocean bottom and they swim backwards very fast. They have a segmented body with jointed legs. There are four different types of lobsters: clawed, spiny, slipper and deep sea. They can be as long as 42 inches and can weigh up to 45 pounds.They are usually brownish-green with spots and they like to hide under rocks. They eat clams, crabs, small fish, algae and eel grass.
LOBSTER SPECIES
There are 48 different species of lobster known to mankind however we will be dealing with just a few.
There are two distinct groupings of lobsters: Clawed and those without claws or spiny lobsters, or rock lobsters..
Clawed Lobsters
Though several groups of crustaceans are known as lobsters, the clawed lobsters are most often associated with the name. Clawed lobsters are related to spiny lobsters or slipper lobsters, which have no claws or squat lobsters, however their closest relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.
American Lobster
The American lobster is a species of lobster found on the Atlantic coast of North America, chiefly from Labrador to New Jersey. Within North America, it is also known as the Northern lobster or Maine lobster. It can reach a body length of 64 cm (25 in), and a mass of over 20 kilograms (44 lb), making it the heaviest crustacean in the world. Its closest relative is the European lobster which can be distinguished by its coloration and the lack of spines on the underside of the rostrum. American lobsters are usually bluish green to brown with red spines, but a number of color variations have been observed. It thrives in cold water. The claws are full of meat and the American Lobster tail is considered to be the sweetest of all lobster meat and is usually the most expensive.
European Lobster
European lobsters are the other lobster in the clawed category and are found in the eastern Atlantic Ocean as well as in northwestern Norway, Morocco, the Mediterranean Sea and sometimes in the Black Sea. These lobsters are blue in color but also turn red after being cooked. Clawed lobsters have five pair of identical legs in addition to the large claws that the Spiny lobsters don't have.
Norway Lobster
The Norway lobster occurs in the Western Mediterranean Sea and in the Northeast Atlantic from Morocco to Norway.
The species lives at depths of between 20 and 500 m, on seabed consisting of suitable soft substrate where the lobster can dig its burrow. The burrows can be from 20 to 30 cm deep.cm they grow to a maximum length of about 10 inches or 24–25 cm.
Other common names: Dublin bay prawn, langostine, and scampi.
Clawless Lobsters (slipper, spiny or rock lobsters).
Slipper Lobster
Slipper lobsters are a family of decapod crustaceans found in all warm oceans and seas
Slipper lobsters have six segments in their heads and eight segments in the thorax, which are collectively covered in a thick carapace. The six segments of the abdomen each bear a pair of pleopods, while the thoracic appendages are either walking legs or maxillipeds. The head segments bear various mouthparts and two pairs of antennae. The first antennae, or antennules, are held on a long flexible stalk, and are used for sensing the environment. The second antennae are the slipper lobsters' most conspicuous feature, as they are expanded and flattened into large plates that extend horizontally forward from the animal's head. They are very good eating.
Spiny Lobster
This kind of lobster is typically a warm water crustacean. Also known as rock lobsters and often indicated as such on a menu, this variety is found off the coast of California and often near Florida and in the waters of the Caribbean Sea. As a matter of fact, they are the biggest food export of the Islands of the Bahamas. They can also be found in the Mediterranean Sea and near Australia, New Zealand, Papua New Guinea, and some other southeast Pacific islands, as well as along the coast of South Africa.
Spiny lobsters, also known as langouste or rock lobsters. Spiny lobsters are also, especially in Australia, New Zealand and South Africa, sometimes called crayfish, sea crayfish or crawfish, terms which elsewhere are reserved for freshwater crayfish. What the spiny lobster lacks in claw meat, it tends to make up for by having more meat in its tail than the clawed lobster.
Rock Lobster
The Rock Lobster often called a "crayfish," is a crustacean that lives in the coastal waters of Australia, New Zealand, and South Africa. It is the region's largest seafood export.
Rock lobster are notable for being extremely edible as well as, frequently, being mistaken for rocks. The reason for this common mistake is unknown, as they really don't resemble rocks that much. Maybe red rocks with eight legs and claws and antennae, but how many of those do you see?
Rock lobsters crawl on the bottom or swim backwards by flexing their tail sharply from extended to beneath the body. Their antennae are sensitive to water vibrations and, where active fisheries exist, they are quite timid and quick to withdraw further into their den. Otherwise they are relatively active ocean-bottom explorers and feed on shellfish, crabs, small fish and sea urchins.
Crayfish
Crayfish, crawfish, or crawdads are freshwater crustaceans resembling small lobsters, to which they are related. They breathe through feather-like gills and are found in bodies of water that do not freeze to the bottom; they are also mostly found in brooks and streams where there is fresh water running, and which have shelter against predators. Most crayfish cannot tolerate polluted water.
Crayfish are eaten all over the world. Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crawfish boils or other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten.
Claws of larger boiled specimens are often pulled apart to access the meat inside. Another favourite is to suck the head of the crayfish, as seasoning and flavour can collect in the fat of the boiled interior. A popular double entendre laden phrase heard around crawfish season in Louisiana derives from this practice: "suck the head; pinch the tail".
Crayfish is a popular dish in Scandinavia and is by tradition primarily consumed during the fishing season in August. The boil is typically flavored with salt, sugar, ale, and large quantities of stems and flowers of the dill plant. While most Americans eat them warm, the Scandinavians normally eat them cold. One traditional Scandinavian practice is to eat crayfish with a vodka chaser.
Prawn
Prawns are decapod crustaceans. They differ from other, similar crustaceans, such as Shrimp by the branching form of the gills and by the fact that they do not brood their eggs, but release them directly into the water. They may reach a length of over 330 millimetres (13 in) and a mass of 450 grams (1.0 lb), and are widely fished and farmed for human consumption.
Shrimp
Shrimp are swimming, decapod crustaceans found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important food source for larger animals from fish to whales. They have a high tolerance to toxins in polluted areas, and may contribute to high toxin levels in their predators. Together with prawns, shrimp are widely caught and farmed for human consumption.
or
gourmet_chef@bell.net
HINTS AND TIPS
#11
A Gourmet Guide To Tenderizing Meat
European lobsters are the other lobster in the clawed category and are found in the eastern Atlantic Ocean as well as in northwestern Norway, Morocco, the Mediterranean Sea and sometimes in the Black Sea. These lobsters are blue in color but also turn red after being cooked. Clawed lobsters have five pair of identical legs in addition to the large claws that the Spiny lobsters don't have.
Norway Lobster
The Norway lobster occurs in the Western Mediterranean Sea and in the Northeast Atlantic from Morocco to Norway.
The species lives at depths of between 20 and 500 m, on seabed consisting of suitable soft substrate where the lobster can dig its burrow. The burrows can be from 20 to 30 cm deep.cm they grow to a maximum length of about 10 inches or 24–25 cm.
Other common names: Dublin bay prawn, langostine, and scampi.
Clawless Lobsters (slipper, spiny or rock lobsters).
Slipper Lobster
Slipper lobsters are a family of decapod crustaceans found in all warm oceans and seas
Slipper lobsters have six segments in their heads and eight segments in the thorax, which are collectively covered in a thick carapace. The six segments of the abdomen each bear a pair of pleopods, while the thoracic appendages are either walking legs or maxillipeds. The head segments bear various mouthparts and two pairs of antennae. The first antennae, or antennules, are held on a long flexible stalk, and are used for sensing the environment. The second antennae are the slipper lobsters' most conspicuous feature, as they are expanded and flattened into large plates that extend horizontally forward from the animal's head. They are very good eating.
Spiny Lobster
This kind of lobster is typically a warm water crustacean. Also known as rock lobsters and often indicated as such on a menu, this variety is found off the coast of California and often near Florida and in the waters of the Caribbean Sea. As a matter of fact, they are the biggest food export of the Islands of the Bahamas. They can also be found in the Mediterranean Sea and near Australia, New Zealand, Papua New Guinea, and some other southeast Pacific islands, as well as along the coast of South Africa.
Spiny lobsters, also known as langouste or rock lobsters. Spiny lobsters are also, especially in Australia, New Zealand and South Africa, sometimes called crayfish, sea crayfish or crawfish, terms which elsewhere are reserved for freshwater crayfish. What the spiny lobster lacks in claw meat, it tends to make up for by having more meat in its tail than the clawed lobster.
Rock Lobster
The Rock Lobster often called a "crayfish," is a crustacean that lives in the coastal waters of Australia, New Zealand, and South Africa. It is the region's largest seafood export.
Rock lobster are notable for being extremely edible as well as, frequently, being mistaken for rocks. The reason for this common mistake is unknown, as they really don't resemble rocks that much. Maybe red rocks with eight legs and claws and antennae, but how many of those do you see?
Rock lobsters crawl on the bottom or swim backwards by flexing their tail sharply from extended to beneath the body. Their antennae are sensitive to water vibrations and, where active fisheries exist, they are quite timid and quick to withdraw further into their den. Otherwise they are relatively active ocean-bottom explorers and feed on shellfish, crabs, small fish and sea urchins.
Crayfish
Crayfish, crawfish, or crawdads are freshwater crustaceans resembling small lobsters, to which they are related. They breathe through feather-like gills and are found in bodies of water that do not freeze to the bottom; they are also mostly found in brooks and streams where there is fresh water running, and which have shelter against predators. Most crayfish cannot tolerate polluted water.
Crayfish are eaten all over the world. Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crawfish boils or other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten.
Claws of larger boiled specimens are often pulled apart to access the meat inside. Another favourite is to suck the head of the crayfish, as seasoning and flavour can collect in the fat of the boiled interior. A popular double entendre laden phrase heard around crawfish season in Louisiana derives from this practice: "suck the head; pinch the tail".
Crayfish is a popular dish in Scandinavia and is by tradition primarily consumed during the fishing season in August. The boil is typically flavored with salt, sugar, ale, and large quantities of stems and flowers of the dill plant. While most Americans eat them warm, the Scandinavians normally eat them cold. One traditional Scandinavian practice is to eat crayfish with a vodka chaser.
Prawn
Prawns are decapod crustaceans. They differ from other, similar crustaceans, such as Shrimp by the branching form of the gills and by the fact that they do not brood their eggs, but release them directly into the water. They may reach a length of over 330 millimetres (13 in) and a mass of 450 grams (1.0 lb), and are widely fished and farmed for human consumption.
Shrimp
Shrimp are swimming, decapod crustaceans found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important food source for larger animals from fish to whales. They have a high tolerance to toxins in polluted areas, and may contribute to high toxin levels in their predators. Together with prawns, shrimp are widely caught and farmed for human consumption.
If you have questions please feel free to e-mail me
or
gourmet_chef@bell.net
HINTS AND TIPS
#11
A Gourmet Guide To Tenderizing Meat
Over the years I have had a mutitude of questions about tenderizing meat so rather than answer anymore questions I thought I would do this article in our Hints and Tips page.
In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.
There are a number of methods to tenderize meat:
Mechanical tenderization:
Mechanically tenderizing involves hand-powered tools used to tenderize slabs of meat in preparation for cooking the meat such as pounding or piercing.
Braising:
Braising (from the French “braiser”), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour.
Most braises follow the same basic steps. The food to be braised (meat, poultry, but also vegetables or mushrooms) is first seared to brown its surface and enhance its flavor (through a process known as the Maillard reaction). If the food will not produce enough liquid of its own, a small amount of cooking liquid that often includes an acidic element, such as tomatoes, beer, or wine, is added to the pot, often with stock. The dish is cooked covered at a very low simmer until the meat is fork tender. Often the cooking liquid is finished to create a sauce or gravy.
A successful braise intermingles the flavours of the foods being cooked and the cooking liquid. This cooking method dissolves collagen from the meat into gelatin, to enrich and add body to the liquid. Braising is economical, as it allows the use of tough and inexpensive cuts, and efficient, as it often employs a single pot to cook an entire meal.
Chemical Tenderizing:
There are also chemical solutions to tenderizing meat — some better than others. There are a variety of commercially available powdered tenderizers on the market (some instant, some requiring a period of rest) An awful lot of cooks have various reasons for avoiding commercially prepared store bought powdered meat tenderizers, though. They can make the outside of the meat mushy while leaving the inside tough, leech out the juices, and impart an unpleasant flavor. These usually contain processed or extracted naturally occuring enzymes such as papain, bromelain,and actinidin. These commercial preparations also contain salt,sugar, calcium stearate, and M.S.G.
Brining:
In cooking, brining is a process similar to marination in which meat is soaked in brine before cooking.
Brining foods in a saltwater mixture before you cook them adds flavor, tenderness, and reduces cooking times. If this sounds like a good thing then its time to learn the basics about brining.
Brining meats is an age-old process of food preservation. Heavy concentrations of salt preserved meats were taken on long ocean voyages and military campaigns before the advent of refrigeration. Today, brining has a new purpose. By using smaller quantities of salt mixed with other spices and herbs, brining can permeate meat with flavor.
The chemistry behind brining is actually pretty simple. Meat already contains salt water. By immersing meats into a liquid with a higher concentration of salt, the brine is absorbed into the meat. Any flavoring added to the brine will be carried into the meat with the saltwater mixture. Because the meat is now loaded with extra moisture it will stay that way as it cooks.
The process of brining is easy but takes some planning. The most basic process of brining is to take approximately 1 cup of table salt, or kosher salt (no iodine or other additives) to 1 gallon of water. You will need enough brine to completely submerge the meat without any part being out of the liquid. Some items might need to be weighed down to stay under. Brine meat for about a hour per pound. Remove from brine (don't reuse the brine)and rinse to remove any excess salt before cooking.
So what should you brine? Just about an meat you choose. Poultry in particular benefits greatly from brining, regardless of how you plan to cook it. Large roasts, racks of ribs and anything you plan to smoke will be better for having been brined first. But this isn’t just a great barbecue tip but a good idea for meats whether you smoke, grill, roast or fry them.
In many foods the additional salt is also desirable as a preservative.
Automatic Instant Meat Marinator
Marinating:
Many great chefs prefer this proccess over most others methods.
Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The liquid in question, the 'marinade', can be acidic with ingredients such as vinegar, lemon juice, or wine or enzymatic (made with ingredients such as pineapple or papaya.) Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items.
It is commonly used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Different marinades are used in different cuisines.
Nature's tenderizers:
Nature gives us many tenderizers to choose from, both enzymatic and acidic. When using an acid-based marinade, be sure to use only containers made of glass, ceramic or stainless-steel.
Many marinades will include one of the following along with various herbs and spices:
Fruits with Enzymes:
Pineapple, Kiwi, Mango, Papaya, Figs, and ginger that tenderize meat.
Fruits with Citric Acid:
Lemon, Lime, Orange, Yuzu (Chinese sour mandarin orange), as well as their juices.
Other Acidic Ingredients:
Tomato or Tomato Sauce, Milk, Cream, Yogurt, and Buttermilk.
Acetic Ingredients:
Balsamic Vinegar, Rice Vinegar, Red Wine Vinegar, Cider Vinegar, Malt Vinegar, Regular White Vinegar.
Alcohol Ingredients:
Wine, Sake, Sherry, and Beer.
Marinades containing oils allow deeper penetration of the meat. Extra virgin olive oil should be the oil of choice. A good marinade will have a delicate balance of spices, acids, and oil.
And, finally, tenderizers are mostly used on meats that are naturally "tough" and lean, and where the cooking time is brief, as in grilling, stir frying, or open flame barbeques.
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