HINTS AND TIPS # 1 - 4

HINTS AND TIPS

# 1

In the past I have had a ton of e-mails asking me what cooking utensils, and appliances are needed to be an aspiring Gourmet Chef, so in this particular post I hope to answer a number of issues.

At this point I want to stress that there is absolutely no substitute for quality when it comes to cooking utensils and appliances, this cannot be stressed enough.

Cooking Utensils

Cutlery:

I will start with the basic cutlery needed by any chef. Below is a list of knives that a chef should have.

10-12 inch chef knife

8 inch cooks knife (broad blade)
6 inch cooks knife
8 inch cleaver
6 inch boning knife
7 inch filleting knife
5 inch utility knife
4 inch paring knife
10 inch slicing knife
3 inch peeling knife
Culinary shears
10 inch sharpening steel (sharpener)

There is a vast array of other knifes such as tomato, cheese, and vegetable knifes etc., that a chef can purchase but the selection above is a very good start.

Purchase high quality knifes that have high carbon stainless steel. I do not believe in one knife does all as advertised on the web and television, even if professional chefs endorse them.

N.B. My personal choice is Henckels from Germany (they are expensive but well worth it, and they are guaranteed for life)

However there are excellent quality American, English, and Japanese knife makers now.

This decision should be a personal choice that fits you.


The next utensils you will need are mixing bowls and accessories.

2 stainless steel whisks
5 stainless steel mixing bowls 1-5 quart sizes

5 glass mixing bowls 1-5 quart sizes
10 glass preparation bowls in various sizes
4 cup Pyrex measuring cup
Assorted stainless steel measuring spoons and cups

 Pots and Pans:  

The following is a basic set made of stainless steel.

10 inch fry pan

8 inch fry pan
8 quart Stock Pot with lid
6 quart Stock Pot with Lid
1 quart Sauce Pan with Lid
2 quart Sauce Pan with Lid
3 quart Sauté Pan with Lid
1 colander

The list of kitchen appliances below is the basic set up needed. The commercial grade appliances are quite expensive but refurbished ones are available at about a third of the cost for new.

6 quart bowl lift stand mixer (commercial grade)

14 quart food processor with all accessories (cutting slicing and grating) (commercial grade)
14 quart food processor with all accessories (cutting slicing and grating)
8 cup multi speed blender (commercial grade)
1 electric multi speed hand mixer
1 immersion blender


*Noteworthy


I came across an appliance by sheer accident a couple of days ago locally that I just had to try out because it fills a niche in my kitchen appliances. After testing it and speaking to two local restaurants and one local bar that have been using it for almost a year and have nothing but praise for it.


It is called The Ninja Master Prep. It is a drink mixer a food processor and whatever else you want to use it for. It comes with a 2 cup and a 6 cup mixing bowls with 2 separate 4 blade units and is dishwasher and microwave safe. The motor is rated at 400 watts. What caught me by surprise was the price (under $40.00 cdn.). to say the least I am impressed.


If any of you are interested you can contact the manufacturer listed below.

In Canada


EURO-PRO Operating LLC
4400 Bois Franc
St Laurent Q.C.
H4S 1A7


In U.S.A.


EURO-PRO Operating LLC
Boston, MA, 02465
1-800-798-7398

If you have questions you may leave a comment  or e-mail me at:


 gourmet.chef.orlando@gmail.com
 or
 gourmet_chef@bell.net




HINTS AND TIPS

# 2

Herbs, Spices, and Other Seasonings

I have often been asked the age old question: What is the difference between an herb and a spice? There really is no simply answer, however I will try to give a little background and give the best answer I can without making it complicated.

Spices and herbs are common in most foods around the world today. Both are used to flavor foods and some for medicinal purposes. Herbs and spices have both been prominent throughout human history. In earlier times, herbs and spices were considered luxuries and only available for the use of the wealthy. Herbs and spices were also traded frequently between nations in medieval times. Many people do not know the difference between an herb and a spice. There are many similarities between the two, and some of the differences are very subtle, but they are still valid.

The essential difference between an herb and a spice is where it is obtained from on a plant. Herbs usually come from the leafy part of a plant and are used fresh. However, some herbs can be used dried. Spices can be obtained from seeds, fruits, roots, and bark. Spices are not necessarily as fresh as some herbs can be.

Traditionally, the culinary use typically distinguishes between herbs, from the leafy green parts of a plant, and spices, from other parts of the plant (including seeds, berries, bark, root, fruit, and even occasionally dried leaves).

The debate between herbs and spices is ongoing.

This is only a primer on herb, spices and other seasonings. There are many books and web-sites that a person can retrieve more information on herb, spices, and seasonings and I implore you to seek them out.

Herbs

There are a multitude of both common and exotic herbs that play a part in Gourmet Cooking. I am going to deal with what I feel a chef should not be without, and what the herbs are used for. They will not be in alphabetic order, rather the importance I place on them. Most herbs are available both fresh and dried, however fresh should be the preferred use as opposed to dried whenever possible. Herbs can be grown almost anywhere and the require very little space. I grow herbs year round in my kitchen for year round use. Almost all fresh herbs can be freeze-dried which is a much better alternative to dried herbs and they will last several months in this state. The herbs listed below can be used fresh, dried or freeze-dried

Dill:

Dill comes in both dill weed (leaves) and dill seeds. Here I will deal with dill weed, as the seed is more commonly used as a spice. Dill weed is not used very much in North America, except for pickling. However it's use in Europe, Russia, Scandinavia, the Mediterranean and Asia is quite common. It is a very versatile herb. It is also used as a garnish. I use a lot of dill when I cook because of it's versatility.

Matches: fish ( especially salmon, plaice, and trout), shellfish (shrimp, scallops, lobster, crab etc.), cream sauces, soups, egg dishes, vegetable, cheeses, sour cream, chicken, beef, lamb, veal, pork, and marinades.

Chives:

Chives are the smallest species of the onion family. Chives are hollow long narrow stems attached to a bulb on one end and tube-shaped green leaves at the other. Chives are used fresh or dried. The light purplish flowers of chives have a light, delicate chive like flavor. The entire length of the tubular leaf is used in foods. Chives have a mild, delicate onion flavor.

Matches: garnish, green salads, cucumber salad, baked potatoes, soups, egg dishes, fish, salads, shellfish, marinades, sauces ,cheese, gravies, dips, vegetables, and cream sauces.

Parsley:

Parsley is the world's most popular herb. It is the most widely cultivated herb. It is used as a herb, a spice and a vegetable.

Matches: vegetable stews (like beef bourguignon, goulash or chicken paprikash), rice dishes, pasta dishes, potato dishes, lamb, pesto, sauces, lamb, beef, pork, goose, bouquet garni, soups, veal, chicken, egg dishes, salads, herb butters, marinades, vegetable dishes, fish, and fish stock. Also used as a garnish on many culinary dishes.

Basil:

Basil is a popular herb, and is also known as St. Joseph's Wort. It is a fragrant herb in the mint family. It comes in over 60 varieties. Sweet basil, Thai basil, holy basil, cinnamon basil and lemon basil are the most common types.

Matches: It is the main ingredient in pesto (the mixture of basil, pine nuts and Parmesan cheese), sauces, stew (like beef bourguignon), salad dressings, vegetables, poultry, vinegars, stir-fries, marinades, confectionery products, and the liqueur Chartreuse.

Garlic:

Garlic, is a species in the onion family, its close relatives include the onion, shallot, leek, chive, and rakkyo. Garlic has been used throughout history for both culinary and medicinal purposes. Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. It is a fundamental component in many dishes of various regions, including eastern Asia, south Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger.

Matches: beef, pork, poultry, lamb, liver, patés, fish, shellfish, cream cheese, pickling, pestos, salad dressing, soups, stir fries, tomato sauces, and vegetable dishes.

Cilantro:

Cilantro is also known as Chinese parsley. Cilantro comes from the Coriander plant. It is cultivated for its edible fruits, leafy shoots, and roots. The fruit of the coriander plant contains two seeds which, when dried, are the portions used as the dried spice. When ripe, the seeds are yellowish-brown in color with longitudinal ridges. Coriander seeds are available whole or in ground powder form. In American culinary usage, the fruits ("seeds") are generally referred to as coriander, the leaves as cilantro. Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and in fact are related.

Matches: salsas, salads, sausage making, marinades, vegetable dishes, bean dishes, and as garnish.

Oregano:

Oregano is a member of the mint family. Oregano is an important culinary herb, used for the flavor of its leaves. It has a warm balsamic, aromatic, and slightly bitter taste, which can vary in intensity. Good quality oregano may be strong enough to almost numb the tongue. It is the perfect addition to Mediterranean and Mexican cuisines.

Matches: salad dressings, roasted meats, fried or grilled vegetables, pasta sauces, poultry, salads, marinades, and fish

Thyme:

Thyme is a member of the mint family, A delicate looking herb with a penetrating fragrance. Thyme is one of the best known and one of the most widely used culinary herbs. It is quite easy to grow and is commonly found as a decorative as well as a functional plant in many home gardens.

Matches: pasta sauces, pâtés, stews, soups, sausages, beef, lamb, pork, and veal, poached fish dishes, fish stock, poaching liquids, egg dishes, soups, sauces, shellfish, herbed butter, flavored herb vinegars, poultry, poultry stuffing breads, cheeses, mustards, and vegetable dishes.

Rosemary:

Rosemary is a member of the mint family. IT looks like a small sprig from an evergreen tree. It has a wonderful smell and assertively pine-like fragrance and pungent flavor. When burned, rosemary gives off a distinct mustard smell, as well as a smell similar to that of burning wood, which can be used to flavor foods while barbecuing.

Matches: chicken, lamb, pork, veal, game, fish (salmon and tuna dishes), mushrooms, onions, egg dishes, as well as many soups and sauces.

Mint:

An aromatic herb that is quite versatile and is used in a variety of culinary cooking.

Matches: beverages (mint julep, iced tea etc.), sauces, jellies (mint jelly), ice cream, chocolates, desserts, fruit salads, vegetable dishes, chutneys, curries, gazpacho, salmon, game, lamb, herb vinegars, and as a garnish.

Tarragon:

Tarragon also known as dragon's-wort has a distinctive anise or licorice flavor. Tarragon is one of the four fines herbs of French cooking. Tarragon is one of the main components of Bearnaise sauce.

Matches: herb vinegars, salads, cream sauces, soups, fish, egg dishes, seafood, shellfish, fruits, poultry, and vegetables,

Ginger:

Ginger or ginger root is an aromatic, pungent and spicy. Ginger adds a special flavor and zest to Asian stir fries and many fruit and vegetable dishes. Fresh ginger root is available year round in the produce section of your local market.

Matches: chutney, cookies, cakes, candy, stir fries, curries, ginger beer, ginger ale, salad dressings, broiled fish, poultry, and vegetable dishes.

Bay:

Bay leaf (plural bay leaves) refers to the aromatic leaf of the bay laurel. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The taste of bay leaves is described as bitter and pungent, and it ranks at two of ten on the hotness scale. Bay leaves are aromatic when crushed or burned, and they are often left to steep in liquid and removed before serving. Bay leaves are a traditional ingredient of the French bouquet garni. Bay leaves are also used in the production of bay rum, which originated in the West Indies. They are also characteristic of the cuisines of Brazil, Greece, Germany and Eastern Europe, Jamaica, and Scandinavia.

Matches: beans dishes, game, rice dishes, shellfish, soups, stews, pâtés, bouquet garni, marinades, pickling, meat stock, poultry stock, fish stock, poached fish, beef, veal, lamb, poultry, and pasta sauces.

Marjoram:

Marjoram or sweet marjoram is in the mint family that grows wild in the Mediterranean region, with 90% of the world’s supply coming from Egypt. For several reasons, there is a great deal of confusion in distinguishing marjoram from oregano. For one thing, they have the same genus, Origanum, while the species differ. For another thing, people call them by each other’s names. What’s the difference between marjoram and oregano? Depends on who you ask. Many botanists believe they are the same but a chef will tell you the difference is huge. Oregano was long considered “wild marjoram” but the plants do not look particularly similar. To confuse matters further, marjoram is a member of the mint family and considered the twin of thyme. Marjoram has a more mild, sweet flavor than oregano with perhaps a hint of balsam. It is said to be “the” meat herb but compliments all foods except sweets. Marjoram really shines in the kitchen. Dried, the herb holds that lovely fragrance and its flavor much better than other herbs do when dried. Marjoram combines well with other seasonings and will enhance so many different dishes. Marjoram has a slightly minty, citrus taste. Marjoram leaves are best used fresh, as their flavor is sweeter and milder.

Matches: salad dressings, salads, seafood sauces, soups, poultry, egg dishes, fish, lamb, pork, beef, mushrooms, vegetables, game, ravioli, marinades, and stuffings.


Sage:

A member of the mint family, culinary sage is highly aromatic and is best used fresh. Its flavor has been described as a mix of rosemary, pine, mint, and citrus. When dried, it has a more camphorous flavor. In many places it can be used fresh from the garden year round; it can also be stored fresh in a Ziploc bag in the refrigerator crisper for two weeks. Whole leaves can be frozen up to two months. Stems or leaves can also be tossed on hot charcoal where they will add a wonderful aroma to grilled dishes.

Matches: beef, pork, lamb, hams, poultry, charcuterie (sausages and deli meats), marinades, stuffings, vegetables, soups, stews, cheese, egg dishes, sausages, sauces, and fish.

Turmeric:

Turmeric is a herb that comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric is a widely used tropical herb in the ginger family. Turmeric was traditionally called Indian saffron because of its deep yellow-orange color and has been used throughout history as an herb, condiment, healing remedy, and textile dye. Turmeric grows wild in the forests of Southeast Asia. It has become the key ingredient for many Indian, Persian and Thai dishes, not only in curry, but also in many more. Although usually used in its dried, powdered form, turmeric is also used fresh, much like ginger. It has numerous uses in Far Eastern recipes, such as fresh turmeric pickle, which contains large chunks of soft turmeric. It has a delicate flavor that is simply exquisite, fuller, subtly more complex and much more pleasant than the dried or powdered varieties . On the other hand, it has a very loud color - deeply orange inside an orange-tinged beige-brown skin.

Matches: pickling, chutneys, condiments (pickled tumeric), marinades, soups, sauces, stews, curry pastes, vegetables, rice dishes, noodle dishes, salads, salad dressings, stir-fried dishes, potato salads, egg dishes, cheeses, yogurt, pork, beef, lamb, fish, and shellfish.

Horseradish:

Horseradish is a perennial plant of which also includes mustard, wasabi, broccoli, and cabbages. Horseradish is a long, rough, tapering root, not unlike a parsnip, with rings, and tiny roots sprouting from the main root. Horseradish is sold fresh, but is more often available grated. Dried, flaked and powdered horseradish is also sold and this retains its pungency more fully than the grated form which is stored in vinegar. The best fresh roots are thick and well grown; thin and insubstantial roots, apart from being hard to use, are inferior in pungency. Chefs use the terms "horseradish" or "prepared horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in colour. It will keep for months refrigerated but eventually will start to darken, indicating it is losing flavour and should be replaced. The flavour is very strong, very hot and sharp. There are no half measures associated with horseradish and it is the perfect accompaniment for rich or rather fatty foods.

Matches: Horseradish sauce, pickling, seafood sauce, egg dishes, roast beef, ham, poultry, sausages, fish, smoked fish, cheese, dips, and vegetables.

Savory:

Savory is an herb in the mint family which has the flavor of both mint, rosemary, and thyme. There are 30 types of savory but the two we will deal with are summer and winter Savory. Summer savory is slightly milder than winter savory, but both are strong and should be used carefully. Savory is synonymous with tasty and flavorful foods. Savory as an herb is so bold and peppery in its flavor that since the time of the Saxons it has come to denote not only the herb itself, but also a whole segment of cooking. It is synonymous with tasty and flavorful foods. It is available year round fresh (herb) or dried (spice).

Matches: garnish, marinades, herb mixtures (Herb de Provence), vinegars, salad dressings, salad, patés, roast meats (beef, lamb, pork, and veal), sauces, vegetables (especially bean dishes) wild game, poultry, egg dishes, soups, cheeses, poultry stuffing, and fish.

Spices

Spices as I have said are normally obtained from seeds, fruits, roots, and bark, having said that there are some exceptions. Spices are not necessarily as fresh as some herbs can be. There are a vast variety of spices, but I will deal with ones that I think are necessary to a chef's kitchen.

Allspice:

Allspice, also called Jamaica pepper, kurundu, myrtle pepper, pimenta, or newspice, is a spice that comes from the dried unripe fruit ("berries") of Pimenta. The allspice or pimenta plant is native to Jamaica and is a major agricultural crop. The name "allspice" was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg and cloves. In the times before refrigeration, allspice was used by buccaneers to cure their meat. The popular liqueur Benedictine, created during the Renaissance in the Abbey of Fécamp, contains 27 plants and spices, one of which is said to be allspice. Allspice takes its name from its aroma, which smells like a combination of spices, especially cinnamon, cloves, ginger, and nutmeg. The wood of the Pimenta plant is used to smoke jerked meat in Jamaica.

Matches: pickling, baking, breads, pastry, fruit pies, puddings, meat stews, sauces, soups, patés, terrines, smoked meats, game dishes, marinades, meats, poultry, and vegetables

Dill Seed:

Dill seed is used as a spice, with a flavor similar to caraway, featuring a flavor that is aromatic, sweet and citrus, but also slightly bitter. The dill seed is actually the fruit of the dill plant. The seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany. Dill's name comes from the old Norse word "dilla".

Matches: pickling, marinades, vinegars, bread, cakes, pastry, soups, sauces, stews, rice dishes, boiled vegetables, and salad dressings.

Mustard:

Mustard is one of the oldest spices and one of the most widely used. Mustard seeds are from the mustard plant. Mustard seeds may be colored from yellowish white to black. They are important spices in many regional foods. Mustard often has a sharp, pungent flavor. Mustard seeds are sold either as whole seeds or as a ground powder.

Matches: pickling, salad dressings, marinades, barbecue sauces, chilies, prepared mustards (regular, hot, Chinese, Dijon etc.), vinegars, cream sauces, ham, pork, roast beef, potato salad, egg dishes, and fish (salmon, tuna, etc.), and shellfish.

Capers:

Capers are the unripened flower buds of the caper bush which is native to the Mediterranean and some parts of Asia. The flower buds are salted and pickled. The salted and/or pickled caper bud (also called simply capers) is often used as a seasoning or garnish. Capers are a distinctive ingredient in Mediterranean and Scandinavian cuisine. Capers have a tart, and pungent taste with a lemony tang. This a personal favorite of mine. It is viewed as an herb, spice, and a condiment. They are a wonderful flavor enhancer.

Matches: condiment, garnish, pickling, salads, salad dressings, fish, smoked fish, pork, veal, poultry, cream sauces, pasta sauces, relishes, rice dishes, and marinades.

Coriandor:

Coriander is a spice made from the dried seeds of the Coriander plant. This plant, which is also called the Cilantro plant or Chinese Parsley plant and the leaves of the plant are used as an herb. The seeds are small and round, with a brown or yellowish-brown color. The flavor of the seeds are warm, mild and sweetish. There is a citrus undertone similar to orange peel. Hotness Scale: 1. In some cultures coriander seeds are substituted for pepper in a pepper mill. Coriander can be purchased as whole seeds or ground powder. The commonest use of coriander seed or ground powder is in curry powders.

Matches: curries, pickling, puddings, sausages, cakes, breads, baked goods, Scandinavian pastries, liqueurs, ham, lamb, pork, meat stuffings, poultry, poultry stuffings, chilies, cream cheese, cottage cheese, soups, sauces, stocks, and fish dishes.

Cumin:

Cumin "seeds" are actually the small dried fruit of an annual plant in the parsley family. the flavour of Cumin is pungent, powerful, sharp and slightly bitter with Hotness Scale: 3. Cumin is considered an aromatic spice. Cumin can be used ground or as whole seeds. Cumin adds an earthy and warming feeling to cooking, and is a key ingredient in most curries. Cumin is the second most popular spice in the world after black pepper.

Matches: pickling, curries, Kummel (the famous German liqueur), chutneys, chili sauces, bean dishes, pork, lamb, poultry, fish, vegetables, egg dishes, sausages, soups, stews, Dutch and German cheeses, rice, breads, and cream sauces.


Tumeric:

Turmeric powder is a widely used tropical spice in the ginger family. Tumeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric was traditionally called Indian saffron because of its deep yellow-orange color and has been used throughout history as an herb, condiment, healing remedy, and textile dye. Turmeric grows wild in the forests of Southeast Asia. It has become the key ingredient for many Indian, Persian and Thai dishes, not only in curry, but also in many more. Turmeric powder has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, Hotness Scale: 3. Turmeric powder is used extensively in Middle Eastern, Indian, South Asian, and cuisine.

Matches: curry powders, salad dressings, poultry stocks, yogurt, sauces, soups, lamb, pork, beef, poultry, flavored vinegars, egg dishes, rice dishes, vegetables, and fish dishes.


Paprika:

Paprika is a fine powder ground from certain varieties of Capsicum annuum plant which vary in size and shape. Paprika is produces from peppers ripened to redness, sometimes called ‘pimento’, the same as used to stuff olives. The powder can vary in colour from bright red to rusty brown. Its main purpose is to add color and spice. The flavour ranges from sweet and mild to pungent and fiery. Hotness Scale: 2-7. Hungary and Spain are the two main centres for growing paprika peppers. The Spanish grades of paprika are dolce (sweet), agridulce (semi sweet) and picante (hot). It is also graded for quality. In Hungary there as six classes ranging from Kulonleges (exquisite delicate) to Eros (hot and pungent).

Matches: garnish, stews (paprikash , goulash, etc.) soups, egg dishes, hors d’ouvres, chili powders, tomato sauces, spiced sausages (pork, chorizo etc.), vegetables, salads, salad dressings, pork lamb, beef, poultry, and fish dishes.

Cardamon:

Cardamom refers to several plants of the ginger family. They are recognised by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Cardamom is one of the world’s very ancient spices. Cardamom is an expensive spice, second only to saffron. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smoky, though not bitter, aroma with a coolness some consider similar to mint. It is a common ingredient in Indian cooking, and is often used in baking in Nordic countries, such as in the Finnish sweet bread pulla or in the Scandinavian bread Julekake. Its unique slightly sweet and savory flavor allows it to be combined with both sweet and savory dishes. Green cardamom is one of the most expensive spices by weight, but little is needed to impart the flavor. Cardamom is best stored in pod form because once the seeds are exposed or ground they quickly lose their flavor. However, high-quality ground cardamom is often more readily (and cheaply) available and is an acceptable substitute. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1½ teaspoons of ground cardamom. The flavour is warm and eucalyptine with camphorous and lemony undertones.

Matches: baking (breads, cakes, pastries etc.), teas, pickling, rice dishes, mulled wines, custards, Russian liqueurs, Danish Aquavit (snaps), coffees (Arab and Turkish), meats, poultry, sauces, shellfish, curries, and fruit dishes.



Other Seasonings

Peppers:

All peppers, both sweet and hot are the fruits of plants from the genus Capsicum. The peppers we will deal with in this post will be the hot peppers commonly used in culinary dishes. Hot peppers can be had as fresh, dried, flaked, and ground. The peppers or chilies listed below are both noteworthy and used in abundance by chefs. Each of the peppers fill a need or multiple needs. Get to know them so when you see them in recipes you will have a good working knowledge of them. There are over a thousand different species of peppers and their hybrids. If you are interested in doing more research or just curious, there a numerous websites and books on the subject.


Habanero Pepper:

The habanero chili pepper is one of the more intensely piquant species of chili peppers. The habanero originates from South America. Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 1-3 inches long. Habanero chili peppers are rated 100,000–350,000 on the Scoville scale. It is one of the hottest peppers grown and consumed commercially.

Scotch Bonnet Pepper:

Scotch Bonnet peppers are native to the Caribbean and are among the most intensely hot of all peppers. with a Scoville rating that starts out around 150,000 and can climb as high as 350,000. Scotch Bonnet peppers are used primarily in Caribbean and Latin American cuisine. They have a unique earthy and slightly apricot-like flavor. They are very closely related to the Habanero chili pepper, the Scotch Bonnet like the Habanero, is spherical, although rather more squashed in shape and it is smaller, 1-2 inches in diameter. In the Caribbean, the Scotch Bonnet pepper is the pepper of choice; it is the most widely used hot pepper in Caribbean cuisine. Fresh ripe Scotch Bonnets change from green to colours ranging from pumpkin orange to scarlet red. Scotch Bonnets are especially used in Jamaican cooking but they are becoming more and more used in international cooking and can be found in most top restaurants these days.

Jalapeno Pepper:

The jalapeño pepper is a medium sized chili pepper with a warm, burning sensation when eaten. A mature jalapeño is 2–3½ inches long and is commonly picked and sold when still green, but occasionally when ripe and red. It originates in Mexico. The jalapeño rates between 2,500 and 8,000 Scoville units on the heat index. The Jalapeno is one of the most commonly grown chile's in Mexico and probably the most common chili pepper in the U.S. When the jalapeno is smoked and dried it is called a "chipotle".

Cayenne Pepper:

Cayennne pepper and red pepper refer to the same product; a hot, red native to parts of South and Central America. It is generally rated at 30,000 to 50,000 Scoville Units. Cayenne pepper in flake or powdered form, is the most used pepper for culinary dishes.


Tabasco Pepper:

Well where did you think Tabasco sauce came from? The tapered fruits, around 2 inches long, and are initially pale yellowish-green and turn yellow and orange before ripening to bright red. Tabascos rate from 30,000 to 50,000 on the Scoville scale of heat levels and are the only variety of chili pepper whose fruits are juicy, i.e. they are not dry on the inside. Unlike most chilies, Tabasco fruits grow up, rather than hanging down from their stems.

Poblano Pepper:

One of the most popular peppers grown in Mexico. The tapered fruit is 4 to 6 inches long and about two to three inches wide. The ripened red Poblano is significantly hotter and more flavorful than the less ripe, green Poblano. With only 1,000 to 3,000 Scoville heat units. When the Poblano is dried it is known as an Ancho chili.


Anaheim Pepper:

Anaheim peppers are a narrow, light to medium green pepper that turns a bright red when mature. It is used in many dishes where a mild chili flavor is called for and can also be stuffed like Poblanos. The chili "heat" of Anaheims typically ranges from 500 to 2,500 on the Scoville scale. It is also known as a Texas, or New Mexico chili when fresh, and a California or New Mexico chili when dried. It roasts wonderfully and is the kind most often found canned, roasted and peeled on the supermarket shelf.


Serrano Pepper:

The serrano pepper is a type of chili pepper that originated in the mountainous regions of the Mexico.
Unripe serrano peppers are green, but the color at maturity varies. Common colors are green, red, brown, orange, or yellow. The serrano pepper's Scoville rating is 10,000 to 25,000. Their flavor is crisp, bright, and biting, notably hotter than the Jalapeño pepper they resemble, and they are typically eaten raw. Serrano peppers are also commonly used in making salsa and it is one of the most used chilies in Mexico. Serrano chili peppers don't dry well, since they are too meaty.


Hungarian Wax Pepper:

A pepper of medium pungency which is usually harvested in several states of maturity. It measures between 4"-6" inches in length and tapers from the top to a rounded point yielding an appearance similar to a banana pepper. The most typical harvest occurs when the pepper is in a yellow and mildly sweet state. As the pepper matures, it develops a waxy sheen, the color changes into a bright red and becomes slightly more pungent. In this state, it is either sold fresh or dried and crushed to create Paprika. Hungarian Wax peppers are generally rated between 5,000 to 8,000 Scoville Units.


Thai Chile Pepper:

A small chili pepper that is typically harvested when it is approximately an inch in length and matured from green to red or purple in color. It is a popular ingredient in southeast Asian, African, Spanish, and Portuguese cooking, and often referred to as Bird's Eye Chili Pepper the is a very hot pepper, adding significant heat to food recipes. It is commonly used to make marinades and sauces for meats, poultry, fish and seafoods. It measures around 50,000-100,000 Scoville units.


Cubanelle Pepper:

A long slender banana-shaped pepper that is considered to be a sweet pepper, despite having a mild to moderate spicy heat. Cubanelles are usually a yellowish-green color, but when ripe, they turn bright red. They are usually about 4-6 inches long, 2 inches wide, and banana-shaped, tapering near the bottom. The skin should be glossy, and the pepper should be smooth and firm. This pepper is mildly hot and very similar to an Anaheim pepper. Cubanelle peppers are often used as a pepper to be stuffed with a savory filling. The heat rating is 1,000-3000 Scovilles.

Other Noteworthy Seasonings:

There are a lot more herbs and spices I did not add simply because I did not want it to be overwhelming and they might not be used by all chefs whether they be novice or seasoned., however I will list ones that perhaps you might like to explore.

Anise, Caraway, Cayenne Pepper, Celery, Chervil, Chicory, Chile Varieties, Clove, Cinnamon, Elder (elder flower & elderberry), Fennel, Fenugreek, Lemon Grass, Mace, Melegueta Pepper (Grains of Paradise), Mountain Pepper (Tasmanian Pepper), Nutmeg, Pepper (King of Spices), Poppy Seed, Saffron, Sesame, Star Anise, Szechwan Pepper, Tamarind, Vanilla, and Wasabi.

Seasoning by definition is the process of imparting flavor to, or improving the flavor of food. Seasoning is the process of adding flavours, or enhancing natural flavour of any type of food. Seasonings include herbs, spices, and other ingredients which are themselves frequently referred to as "seasonings". A well designed dish will combine seasonings that complement each other. Aside from the herbs and spices there are many cooking sauces as well as specialty sauces that can be used as condiments or flavor enhancers i.e. Tabasco sauce, Hoisin sauce, Worcestershire sauce, Soy sauce, Oyster sauce, various Mustards, and an abundance hot sauces (Durkee's, Frank's RedHot, Louisiana, Tobasco etc.), Jamaican jerk spice, Chili oil and Sesame oil just name a few.

If you have questions you may leave a comment or e-mail me at:

gourmet.chef.orlando@gmail.com
or
gourmet_chef@bell.net

HINTS AND TIPS

# 3

CHEF'S GLOSSARY

A

AL DENTE

In Italian the phrase means "to the tooth"and is a term used to describe the correct degree of doneness when cooking pasta and vegetables. The food should have a slight resistance when biting into it, but should not be soft or overdone or have a hard center.

AU GRATIN

A dish that is covered with cheese, bread crumbs, and butter, then browned.

AU JUS

A French phrase describing meat served with its own natural juices, commonly used with beef. See also JUS.

B

BARD

To tie some type of fat (bacon or pork fat) around what you are cooking to prevent it from drying out while roasting. Often used with fowl or extremely lean meats, and lean game meats. Barding bastes the meat while it is cooking, thus keeping it moist and adding flavor. The fat is removed a few minutes before the meat is finished, allowing the meat to brown.

BASTE

To spoon, brush, or squirt a liquid ( meat drippings, stock, barbecue sauce, sauces, melted butter) intermittently on food while it cooks to prevent drying out and to add flavor and color.

BIND

To stir any of a variety of ingredients (eggs, flour and butter, cheese, cream, etc.) into a hot liquid, causing it to thicken.

BLANCH

To plunge food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking process. Blanching is used to firm the flesh, to loosen skins (as with peaches and tomatoes) and to heighten and set color and flavor (as with vegetables before freezing).

BLEND

To combine two or more ingredients and mix thoroughly together with a spoon, beater or blender.

BONE

To remove the bones from meat, fish or fowl using a sharp boning knife.

BOUQUET GARNI

A little bundle of herbs tied together or placed together in in a piece of cheesecloth, used to enhance the flavor of a soup or stew. The classic combination of herbs is parsley, thyme, and bay leaf, but I like to add different herbs that I think will go with dish.

BOUILLON

Any broth made by cooking vegetables, poultry, meat or fish in water. The liquid that is strained off after cooking is the bouillon, which can form the base for soups and sauces.

BRAISE

A cooking method where meat or vegetables are first browned in butter and/or oil, then cooked in a covered pot in a small amount of cooking liquid at low heat for a long period of time. This slow cooking process both tenderizes the food by breaking down their fibers and creates a full flavored dish.

BROIL

To cook food with direct high heat. Food can be broiled in an oven or on a grill.

BRUISE

In cooking, to partially crush an ingredient in order to release its flavor. Bruising a garlic clove with the flat side of a knife crushes without cutting it.

BUTTERFLY

To split food (meat, fish, fowl) down the center, cutting almost, but not completely through. The two halves are then opened flat to resemble a butterfly.

C

CARAMELIZE

To heat sugar until it liquefies and become a clear caramel syrup ranging in color from golden to dark brown. Fruits and vegetables with natural sugars can be caramelized by sauteeing, roasting or grilling, giving them a sweet flavor and golden glaze.

CERVICHE

Cerviche also known as (cebiche or seviche) or cerviche style is cooking without any fire or heat. It is believed to have originated in Central and South America. This dish is typically made from fresh raw fish and shellfish marinated in citrus juices such as lemon, lime orange juice, and spiced with chilli peppers and often withf resh fruit.

CHEESECLOTH

This lightweight natural cotton cloth won't fall apart when wet and will not flavor the food it touches. Cheesecloth has a multitude of culinary uses including straining liquids, forming a packet for herbs and spices (as with BOUQUET GARNI) that can be dropped into a soup or stock pot and lining molds (It comes in both fine and coarse weaves and is available in gourmet shops, supermarkets and the kitchen section of many department stores.

CHOP

To cut food into bite-size pieces using a knife or cleaver. A food processor may also be used to chop food. Chopped food is more coarsely cut than finely chop or minced food.

COMBINE

To mix two or more ingredients together until they do not separate.

D

DEEP-FRY

To cook food in hot fat or oil deep enough so that it is completely covered. The temperature of the fat is extremely important and can make the difference between success and failure. When the fat is not hot enough, the food absorbs fat and becomes greasy. When the fat is too hot, the food burns on the exterior before it has cooked through. Fat at the correct temperature will produce food with a crisp, dry exterior and moist interior. An average fat temperature for deep-frying is 375 degrees, but the temperature varies according to the food being fried.

DEMI-GLACE

A rich brown sauce made from reduced veal and beef stock that is used to make classic sauces. This is the stuff that gives those sauces you are served at fancy restaurants that velvety texture and sheen.

DE-VEIN

To remove the blackish-gray vein from the back of a shrimp. The vein can be removed with a special utensil called a deveiner or with the tip of a sharp knife. Small and medium shrimp need deveining for aesthetic purposes only. However, because the veins in large shrimp contain grit, they should always be removed.

DICE

To cut food into tiny cubes (about 1/8- to 1/4-inch).

DOUBLE BOILER

A double-pan arrangement whereby two pots are formed to fit together, with one sitting partway inside the other. A single lid fits both pans. The lower pot is used to hold simmering water, which gently heats the mixture in the upper pot. Double boilers are used to warm or cook heat-sensitive food such as custards, delicate sauces and chocolate.

DRAIN

To pour off fat or liquid from food, often using a colander.

DREDGE

To lightly coat food that is going to be fried with flour, breadcrumbs or cornmeal. The coating helps to brown the food and provides a crunchy surface.

DRIPPINGS

The melted fat and juices that gather in the bottom of a pan in which meat or other food is cooked. Drippings are used as a base for gravies and sauces and in which to cook other foods.

E

EMULSIFY

To bind together two liquid ingredients that normally do not combine smoothly, such as water and fat. Slowly add one ingredient to the other while mixing rapidly. This action disperses tiny droplets of one liquid in the other. Mayonnaise and vinaigrettes are emulsions. Use a good whisk for steady, even emulsification.

F

FILLET

To create a fillet of fish or meat by cutting away the bones. Fish and boning knives help produce clean fillets.

FOLD

To combine a light mixture like beaten egg whites with a much heavier mixture like whipped cream. In a large bowl, place the lighter mixture on top of the heavier one. Starting at the back of the bowl, using the edge of a rubber spatula, cut down through the middle of both mixtures, across the bottom of the bowl and up the near side. Rotate the bowl a quarter turn and repeat. This process gently combines the two mixtures.

FOOD PROCESSOR

This kitchen appliance was brought to the United States from France in the 1970s and has since revolutionized a majority of home kitchens. It consists of a sturdy plastic work bowl that sits on a motorized drive shaft. The cover of the bowl has a feed tube through which foods can be added. An expanded feed tube — large enough for some whole items such as a tomato or onion — is available with some machines. The food processor is efficient and speedy and can easily chop, dice, slice, shred, grind and puree most food. The larger machines can also knead dough. Most processors come with a standard set of attachments including an S-shaped chopping blade and several disks for slicing and shredding. There are special attachments including juicers and pasta makers, as well as accessories such as French-fry cutters, julienne disks and beaters. Food processors range from large to small in motor size and bowl capacity.

FRENCHED

To trim the meat from the end of the bone. This is done with racks of lamb, beef and pork for esthetic reasons. Years ago, the exposed bones were covered with frilled papers, but this is rarely done anymore.

FRY

To cook food in hot fat over moderate to high heat. DEEP-FRIED food is submerged in hot, liquid fat. Frying (also called pan frying ) or SAUTÉING refers to cooking food in a lesser amount of fat, which doesn't cover the food. There is little difference in these two terms, though sautéing is often thought of as using less fat and being the faster of the two methods.

G

GRATE

To reduce a large piece of food to coarse or fine threads by rubbing it against a rough, serrated surface, usually on a grater. A food processor, fitted with the appropriate blades, can also be used for grating. The food that is being grated should be firm. Cheese that needs to be grated can be refrigerated first for easier grating.

GRILL

To cook food on a grill over hot coals or other heat source. The intense heat creates a crust on the surface of the food which seals in the juices. The grill should be clean and must be heated before the food is laid on it. The food can also be basted and seasoned.

GRIND

To reduce food to small pieces by running it through a grinder. Food can be ground to different degrees, from fine to coarse.

H

HAUTE CUISINE

Food that is prepared in an elegant or elaborate manner; the very finest food, prepared perfectly. The French word haute translates as "high" or "superior," and cuisine as "cooking".

HIBACHI

japanese for "fire bowl," a hibachi is just that — a small (generally cast-iron) container made for holding fuel (usually charcoal). A grill that sits on top of the bowl is used to cook various foods. Hibachis come in square, oblong and round models. Because of their compact size, they're completely portable.

HORS D'OEUVRE

Small savory appetizers served before the meal, customarily with APÉRITIFS or COCKTAILS. They are usually bite size and can be cold or hot. Hors d'oeuvre may be in the form of a fancy CANAPÉ or as simple as a selection of CRUDITÉS. The word "hors d'oeuvre" is properly used for both the singular and plural forms. The reason is that the term translates literally as (dishes) "outside the work (meal)" and no matter how many dishes there are, there is only one "work." In today's modern parlance, however, the plural is often spoken and written as hors d'oeuvres .

HULL

To remove the husk or outer covering from a seed, vegetable or fruit.

I

INFUSE

To steep an aromatic ingredient in hot liquid until the flavor has been extracted and absorbed by the liquid. Teas are infusions. Milk or cream can also be infused with flavor before being used in custards or sauces. Marinates can infuse.

IMMERSION BLENDER

This handheld BLENDER is tall, narrow and has a rotary blade at one end. It has variable speeds, is entirely portable and may be immersed right into a pot of soup (or other mixture) to puree or chop the contents. Many immersion blenders come with a whisk attachment (good for whipping cream), and other accoutrements such as strainers or beakers for mixing individual drinks. Some also come with wall mounts.

J

JULIENNE

To cut food into thin sticks. Food is cut with a knife or mandoline into even slices, then into strips.

K

KNEAD

To mix and work dough into a pliable mass either manually or with a mixer/food processor. When done by hand, you press the dough with the heels of your hands, fold in half, give a quarter turn, and repeat until smooth and elastic.

L

LARD

To insert strips of fat (lardons) or bacon into a dry cut of meat using a utensil called a larding needle. Larding makes the cooked meat more succulent and tender.

M

MARINATE

To soak food in a seasoned liquid mixture for a certain length of time. The purpose of marinating is to add flavor and/or tenderize the food. Due to the acidic ingredients in many marinades, foods should be marinated in glass, ceramic or stainless steel containers. Foods should also be covered and refrigerated while they are marinating. When fruits are soaked in this same manner, the process is called macerating.

MINCE

To cut food into very tiny pieces. Minced food is cut into smaller, finer pieces than diced food.

MISE EN PLACE

This technique is IMPORTANT and one that's hardest to get novice cooks to stick with. It's a French term for having all your ingredients prepped and ready to go before starting you start cooking. That means everything is cleaned, peeled, chopped, diced, measured out, whatever's necessary to get the ingredients ready prior to preparing your dish. Many of us, me included, start cooking and prepping at the same time. A big NO NO. Try to get into the habit of mis en place.

MIX

To stir ingredients until they are thoroughly and evenly combined.

N

NAP

To completely coat food with a light, thin, even layer of sauce.

O

OILS

Oil is purified fat of plant origin, which is usually liquid at room temperature (saturated oils such as coconut and palm are more solid at room temperature than other oils). 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 flavored by immersing aromatic food stuffs such as fresh herbs, peppers, garlic and so forth in the oil for a period of time.

P

PARBOIL

To boil food briefly in water, cooking it only partially. Parboiling is used for dense food like carrots and potatoes. After being parboiled, these foods can be added at the last minute to quicker-cooking ingredients. Parboiling insures that all ingredients will finish cooking at the same time. Since foods will continue to cook once they have been removed from the boiling water, they should be shocked in ice water briefly to preserve color and texture. Cooking can then be completed by sauteeing or the parboiled vegetable can be added to simmering soups or stews.

PARE

To remove the thin outer layer of foods using a paring knife or a vegetable peeler.

PEEL

To remove the rind or skin from a fruit or vegetable using a knife or vegetable peeler.

POACH

To cook food by gently simmering in liquid at or just below the boiling point. The amount of the liquid and poaching temperature depends on the food being poached.

POUND

Pounding thinner cuts of meat tenderizes it by breaking down muscle. Kitchen mallets are generally used for pounding. First place the piece of meat between two pieces of plastic wrap or wax paper.

PUREE

To grind or mash food until completely smooth. This can be done using a food processor or blender or by pressing the food through a sieve.

Q

QUADRILLER

To mark the surface of grilled or broiled food with a crisscross pattern of lines. The scorings are produced by contact with very hot single grill bars which brown the surface of the food. Very hot skewers may also be used to mark the surface.

QUENCH

To quickly place a heated object in cold water. This is usually done to either stop the cooking process or to separate the skin of an object from the meat. This process is sometimes referred to as "shocking."

R

REDUCE

To thicken or concentrate a liquid by boiling rapidly. The volume of the liquid is reduced as the water evaporates, thereby thickening the consistency and intensifying the flavor.

RESTING

Removing meat or poultry from heat before reaching ideal internal temperatures to allow the redistribution of juices in the meat. This helps keep the meat to retain its juices, evens out temperature and doneness and it is easier to carve.

ROAST

To oven-cook food in an uncovered pan. The food is exposed to high heat which produces a well-browned surface and seals in the juices. Reasonably tender pieces of meat or poultry should be used for roasting.

ROUX

A mixture of flour and fat that is cooked over low heat and used to thicken soups and sauces. There are three types of roux...white, blond, and brown. White and blond roux are both made with butter and used in cream sauces while brown roux can be made with either butter or the drippings from what you are cooking and is used for darker soups and sauces.

S

SAUTÉ

To cook food quickly in a small amount of fat or oil, until brown, in a skillet or saute pan over direct heat. The saute pan and fat must be hot before the food is added, otherwise the food will absorb oil and become soggy.

SCALD

To dip fruits or vegetables in boiling water in order to loosen their skins and simplify peeling. The produce should be left in the water for only 30 seconds to prohibit cooking, and should be shocked in an ice water bath before the skin is removed.

SCORE

.

To make shallow cuts into the surface of foods such as fish, meat, or chicken breasts to aid in the absorption of a marinade, to help tenderize, and/or to decorate.

SEAR

To brown meat or fish quickly over very high heat either in a fry pan, under a broiler or in a hot oven. Searing seals in the food's juices and provides a crisp tasty exterior. Seared food can then be eaten rare or roasted or braised to desired degree of doneness.

SEED

To remove the seeds from fruits and vegetables.

SHRED

To cut food into thin strips. This can be done by hand or by using a grater or food processor. Cooked meat can be shredded by pulling it apart with two forks.

SIEVE

To strain liquids or particles of food through a sieve or strainer. Press the solids, using a ladle or wooden spoon, into the strainer to remove as much liquid and flavor as possible.

SIFT

To pass dry ingredients through a fine mesh sifter so large pieces can be removed. The process also incorporates air to make ingredients like flour, lighter.

SIMMER

To cook food in liquid over gentle heat, just below the boiling point, low enough so that tiny bubbles just begin to break the surface.

SKIN

To remove the skin from food before or after cooking. Poultry, fish and game are often skinned for reasons of appearance, taste and diet.

STEAM

To cook food on a rack or in steamer basket over a boiling liquid in a covered pan. Steaming retains flavor, shape, texture, and nutrients better than boiling or poaching.

SWEAT

To cook vegetables in fat over gentle heat so they become soft but not brown, and their juices are concentrated in the cooking fat.

T

TENDERIZE

To make meat more tender by pounding with a mallet, marinating for varying periods of time, or storing at lower temperatures. Fat may also be placed into a piece of meat to make it more tender during cooking.

TRUSS

To secure food, usually poultry or game, with string, pins or skewers so that it maintains a compact shape during cooking. Trussing allows for easier basting during cooking.

U

UNLEAVENED

The word which describes any baked good that has no leavener, such as yeast, baking powder or baking soda.

V

VANDYKE

To cut zigzags in edges of fruit and vegetables halves, usually oranges, tomatoes or lemons. The food is usually used as a garnish to decorate a dish.

W

WATER BATH

The French call this cooking technique bain marie . It consists of placing a container (pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep cooked foods warm.

WHIP

To beat ingredients such as egg whites or cream until light and fluffy. Air is incorporated into the ingredients as they are whipped, increasing their volume until they are light and fluffy.

WHISK

To beat ingredients together until smooth, using a kitchen tool called a whisk.

WOK

A round-bottomed cooking utensil popular in Asian cooking, where its uses include stir-frying, steaming, braising, stewing and even deep-frying. Woks are traditionally made of rolled steel, which provides excellent heat control, but they can also be made of sheet iron, anodized aluminum and stainless steel. They come in various sizes, usually have two handles and are generally accompanied by a ring-shaped stand for use on a gas stovetop. Special flat-bottom woks are also available for use on electric stoves.

X

Y

YAKITORI

A Japanese term meaning "grilled."

Z

ZEST

To remove the outermost skin layers of citrus fruit using a knife, peeler or zester. When zesting, be careful not to remove the pith, the white layer between the zest and the flesh, which is bitter.

If you have questions you may leave a comment or e-mail me at:

gourmet.chef.orlando@gmail.com
or
gourmet_chef@bell.net

HINTS AND TIPS

# 4

WINE AND WINE PARINGS

This wine primer was really more than I wanted to undertake. First I am not a wine connoisseur, I learned from my uncle who was a wine connoisseur. I will try to pass on my and my uncles knowledge that I have garnered over the years.

This is going to be a simple wine primer. If you wish to learn more, there are numerous wine books, wine encyclopedias and web sites available for this.

Experiment freely with you own tastes.
Remember that any combination you enjoy is a good combination!

Wines

Serving temperatures


A general rule of thumb:


Red wine, 65 degrees (F).
White & rose wine, 55 degrees (F).
Champagne & other bubbly, 45 degrees (F).

White Wine Grapes

Chardonnay

Chardonnay

This grape originates from the Burgundy wine region of eastern France. This green skinned white grape produces a rich, crisp, complex wine. Most Chardonnays are dry (not sweet) and full-bodied with medium acidity, and have aromas and flavors reminiscent of apples, melons or figs. Chardonnays are compatible with a broad range of foods, particularly seafood and poultry.

Chablis wines also come from this grape but has a very pronounced flinty taste. Chablis is good with most shell fish.

Chardonnay is an important component of many sparkling wines around the world, including Champagne.

Chenin Blanc

Chenin Blanc

Chenin blanc is a white wine grape variety from the Loire valley of France. This grape forms the basis for most white jug wines. Its fruity, aromatic qualities make it ideal for just sipping before or after a meal and it complements Oriental and Polynesian dishes quite well. Its high acidity means it can be used to make everything from sparkling wines to well-balanced dessert wines.

Gewurztraminer

Gewurztraminer

Gewürztraminer grapes are pink to red skin colour, which makes it a "white wine grape". A distinctive spiciness is common to every wine made from this grape. Most display a touch of sweetness, although dry styles are becoming more common. This is a good accompaniment to hot Indian and Chinese dishes. Some late harvest versions are sweet, lush and thick and can be served as dessert itself.

Muscat

Muscat

Muscat is the only grape to produce wine with the same aroma as the grape itself. The grape is amber-yellow in colour, thick skin covered with rust-coloured flecks at full maturity. Firm flesh, juicy and very sweet, with an aromatic, slightly musky flavour. Muscat wines are characterized by pungent floral aromas and sweet, spicy flavors and are often used as dessert wines. Sweet fortified Muscats have a classic rich, nose of dried fruits, raisins and oranges. Muscat is a rich sweet wine made from muscat grapes grown in southern France. Goes well with fresh fruit and pastries.

For a dry muscat one should try muscat from the Alsace region such as Muscat d'Alsace which is a very aromatic and wonderfully grapey, very different from the sweet Muscats of the Mediterranean.

Pinot Gris

Pinot Gris

Pinot gris is a white wine grape and it normally has a grayish-blue fruit, accounting for its name (gris meaning "grey" in French) but the grape can have a brownish pink to black and even white appearance. The word pinot, which comes from the word meaning "pine cone" in French, could have been given to it because the grapes grow in small pine cone-shaped clusters. The wines produced from this grape also vary in colour from a deep golden yellow to copper and even a light shade of pink and it is one of the more popular grapes for orange wine. The clone of Pinot gris grown in Italy is known as Pinot Grigio.

Riesling

Riesling

Riesling is a pale green skinned white grape variety which originated in the Rhine region of Germany. Riesling is an aromatic grape displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Also known as Johannisberg or White Riesling. Wines from this grape are a wonderful balance between sweetness and acidity. They are excellent with shellfish and seafood.

Sauvignon or Fume Blanc

Sauvignon or Fume Blanc

Sauvignon Blanc is a green-skinned grape variety which originates from the Bordeaux region of France. Dry versions of this versatile wine can be grassy, herbaceous, lemony or smoky, occasionally with a touch of citrus as well. It makes a good companion to a wide range of foods, especially seafood and poultry. Later-picked grapes are often blended with Semillon grapes to make a lush dessert wine. The grape is also a component of the famous dessert wines from Sauternes and Barsac.

Sylvaner

Sylvaner

Sylvaner or Silvaner is a variety of white wine grape grown primarily in Alsace and Germany, where its official name is Grüner Silvaner. In Germany it is best known as a component of Liebfraumilch. Sylvaner can produce elegant wines. It has high acidity but naturally reaches high must weights, so is often blended with other varieties such as Riesling or Elbling, and is sometimes made into a dessert wine. A refreshing and light, delicate dry white wine and very easy to enjoy. Does well with seafood, pork and salads.

Red Wine Grapes

Cabernet Sauvignon

Cabernet Sauvignon

Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. Young versions are tannic and hard, but if carefully blended and aged, the tannins break down, leaving a velvety wine with a range of complex aromas and flavors. Sometimes notes of cedar, black currants or stewed fruit are discernible. A fitting accompaniment to beef, lamb, duck and cheese.

Gamay Beaujolais

Gamay Beaujolais

Gamay is a purple-colored grape variety used to make red wines, most notably grown in Beaujolais and in the Loire Valley around Tours (France). It’s been said that wine made from this grape is “the red wine for those who do not like red wines.” This red wine is generally best when young and chilled. Usually light and grapey, some versions are tart and tangy.

Merlot

Merlot

Merlot is a red wine grape that is used as both a blending grape and for varietal wines. Because of its medium weight and soft texture, Merlot as a blending grape has been responsible for toning down many a robust Cabernet. It has recently gained popularity on its own because of its early-maturing characteristics. Merlot is one of the primary grapes in Bordeaux wine where it is the most widely planted grape. Merlot is also one of the most popular red wine varietals in many markets

Petite Sirah

Petite Sirah

Performing best in the coastal regions, Petite Sirah produces a robust, intensely fruity wine with substantial tannins. When young, the wine offers rich berry flavors together with its trademark spiciness. It ages to at least 20 years in the best vintages and matches hearty beef and lamb dishes, barbecued cuisine and flavorful cheeses.

Pinot Noir

Pinot Noir

Pinot noir grapes are chiefly associated with the Burgundy region of France. It is widely considered to produce some of the finest wines in the world, When grown under the right conditions, the rich, violet-scented Pinot Noir fruit translates into a sublime, elegant wine. This is probably the variety most responsible for many who learned to enjoy red wines. Light-colored and light-bodied as reds go, it is a perfect match to milder meat dishes such as pork.

Sangiovese

Sangiovese

Sangiovese is a red Italian wine grape variety whose name derives from the Latin sanguis Jovis, "the blood of Jove". Young Sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavors when aged in barrels. Though it is the grape of most of central Italy from Romagna down to Lazio, Campania and Sicily. In Italy it is most famous as the main component of Chianti, Carmignano, Vino Nobile di Montepulciano, Morellino di Scansano, and Brunello. Sangiovese can also be used to make varietal wines such as Brunello di Montalcino, Rosso di Montalcino or Sangiovese di Romagna, as well as modern "Super Tuscan" wines like Tignanello.

Zinfandel

Zinfandel

Due to its sporadic ripening, Zinfandel grapes are made into everything from light roses to heavy Port-like dessert wines. A spicy berry-like intensity is common to most medium-weight Zinfandels. Because of their robustness, they stand up well to barbecued foods, and meat sauces.

Fortified Wines

Fortified wines are a unique classification of wine. They start life as a "regular" still wine and then are often "fortified" with brandy or a neutral grape spirit. Fortified wines are distinguished from spirits made from wine in that spirits are produced by means of distillation, while fortified wines are simply wines that had a spirit added to them. Many different styles of fortified wines have been developed, including port, sherry, madeira, and marsala, which are the four main ffortified wines. Grape brandy is most commonly added to produce fortified wines. Fortified wines were born of the need to preserve European wines on long trade voyages during the 16th and 17th centuries. Measures of brandy were added before or during the fermentation process to stabilize the wine. On long sea voyages, fortified wines were able to withstand the wildly fluctuating temperatures and constant motion they were subjected to in the ship's hold.

Virtually the same process is used to make today's fortified wines. The resulting wines typically contain between 17 and 21 per cent alcohol, and are more stable than ordinary table wines and less likely to spoil once opened. If the grape brandy is added after the fermentation process, the result is a dry wine. If added before fermentation, the result is a sweet wine with a high sugar content.

There are basically four key types of fortified wines: Port, Sherry (named for Jerez, its Spanish birthplace), Madiera (named for the island southwest of Portugal on which it is made) and Marsala (the best-known fortified wine of Italy). The latter two are often used in cooking, but some drinkable types are available.


Madeira

Madeira is a fortified wine made on the island of the same name off the coast of Portugal. As with Sherry there are sweet and dry style Madeira. However, unlike Sherry, the sweet varieties are made like to the Port wine process, wherein the fermentation is halted with alcohol prior to all of the sugar being fermented. Dry style Madeira is essentially like Sherry, in that the fortification of the wine occurs after a complete, dry fermentation. Another interesting characteristic of Madeira is the heavily caramelized, maderized flavor that is this wine’s trademark. Madeira is considered ageless, since the usual factors that destroy a wine, heat and oxygen have already done their worst to the wine during its cask aging process. As a rule, vintage dated Madeira must spend at least 20 years in cask.

Madeira Types:

Sercial – Driest style Madeira, more appropriate as an aperitif than for dessert.
Verdelho – Medium-dry style, more appropriate as an aperitif or cooking wine.
Bual – Dark amber in color with a medium-sweet flavor, best as a dessert wine.
Malmsey – Dark amber and very sweet and intense, best as a dessert wine.

Marsala

Marsala wine is produced on the island of Sicily in Italy in a process very similar to Sherry where the fortification occurs after fermentation and the wine is aged in a set of casks much like a solera. Also, for sweet style Marsala, the sweetening agent is blended into the dry, fortified wine.

Port

Port is a fortified wine. Grapes, usually red but sometimes white, are picked and crushed, then the must is fermented, just as in any table wine. But before the fermentation is finished, while strains of yeast are converting grape sugars to alcohol, distilled spirits (generally in the form of grape brandy) are added to the must. The spirits kill the yeast, thereby stopping the fermentation while some sugar remains in the must. This gives Port its two salient features: higher alcohol content (generally about 20 percent) and some residual sweetness. Genuine Port comes from the Douro Valley in Portugal, just as true Champagne comes only from the Champagne region of France.

There are two types of Port: Bottle-aged and Wood-aged.

Bottle-aged Port:
Vintage - horizontal blend of grapes & vineyards; unfiltered; 10 years maturity minimum.
Single Quinta Vintage - blend of many grapes from one vineyard.

Wood-aged Port:
Ruby Port - Aged in oak 3 years - vibrant.
Tawny Port - Aged in oak 3 years - amber.
LBV - Aged 4-6 years in oak - vintage dated.
Vintage Character - Aged 4-6 years - cross Ruby Blend.
Colheita - Single Vintage Tawny - At least 7 years old.

Sherry

Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. After fermentation is complete, sherry is fortified with brandy. Because the fortification takes place after fermentation, most sherries are initially dry, with any sweetness being added later. In contrast, port wine (for example) is fortified halfway through its fermentation, which stops the process so that not all of the sugar is turned into alcohol.

Types of Sherries

Fino (flor)
Manzanilla (A type of fino)
Amontillado (flor w/oxidation)
Palo Cortado (no flor)
Oloroso (no flor)
Raya (no flor)


If you have questions you may leave a comment or e-mail me at:

gourmet.chef.orlando@gmail.com
or
gourmet_chef@bell.net