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Asia Recipe News
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Where does suet come from?
Suet is the hard, concentrated, white fat that surrounds beef and sheep kidneys. It is now less often sold in solid form from butchers for grating at home - in supermarkets you will find suet sold already shredded and floured in a mix ready for use. A rich, pure fat that contains a high percentage of saturated fatty acids, beef suet is traditionally used for cooking many dishes including dumplings, fruit mince, suet crust pastry and steamed puddings.
Lamb suet is not widely available although butchers will be able to order it for you; it has a stronger flavor than beef suet and is therefore less adaptable in cooking and a poor choice for sweet dishes such as steamed puddings or pastry.
** Asian Recipes **
Is there a risk of salmonella poisoning if we stuff the cavity of a bird?
Meat and poultry are highly vulnerable to salmonella and the bacteria is only killed by thorough cooking. With a large bird, such as a turkey, it is safer not to stuff the entire cavity, especially if you use a sausage meat stuffing. This is because there is a risk that by the time the rest of the bird is cooked and ready, the heat will not have penetrated to the center of the substantial amount of stuffing used to fill a large bird, so it will not have cooked enough to kill off any bacteria. It is safe to stuff the neck end, which holds a lot of stuffing, as there is less meat between the source of the heat and the stuffing and there is a better opportunity for thorough cooking.
It is completely safe and also simpler to put an onion studded with cloves, a lemon, or a handful of peeled chestnuts into the body cavity of the bird to add flavor. With a small game bird, such as pheasant or quail, you could stuff the entire bird as it takes less time for the heat to cook the smaller quantity of stuffing, providing you do not pack it too tightly.
There is some risk of salmonella in wild game birds as well as in farmed game birds and chicken and turkey. If you are going to stuff any bird, it is important that both the meat and the stuffing are are thoroughly cooked to guarantee safety. If you want to be completely assured that there is no risk of salmonella, cook the stuffing separately. Place in a buttered dish, cover, then put in the oven for the last 30 minutes cooking time.
** Safe Cooking **
Are stuffings and forcemeats the same thing?
These two words are often used interchangeably, and there is some confusion about their exact meanings, probably because forcemeat, which is finely chopped and usually made of spiced meat or poultry, is often an ingredient in stuffings. Both are used to fill meat, poultry and vegetables and have been used for centuries, especially to make roast meat go farther and to add flavor and moistness.
The staple ingredients for stuffings are breadcrumbs, which add bulk, and egg, which binds the stuffing mixture together. This can be confusing for cooks because it is natural to think that breadcrumbs will make stuffings stodgy, and that the egg will make it creamy because it visibly loosens the mixture when added to it. But, in fact, a high proportion of breadcrumbs will give a soft and tender stuffing, while using too much egg makes a stuffing stodgy once it has been cooked and the egg has set.
** Asian Recipes **
Storing dried foods such as beans, herbs, spices and coffee
Dried pulses and beans should be bought from a shop with a rapid turnover to ensure fresh stocks. There is a great difference between beans dried last season and those from two or three years ago. Store dried pulses and beans in airtight containers in a dark place and try not to buy more than two months' supply at a time. Although stored beans will be safe to eat, they do go stale and their skins will toughen.
Dried herbs and spices also have a relatively short storage life and although they look attractive in glass jars on a spice rack, this is the worst way to store them. To ensure complete freshness, store them in a cupboard or a dark airtight container and use within two months.
Coffee, both beans and ready-ground, will go stale in a cupboard within days. Store it in the refrigerator or freezer and use it from frozen for a perfectly fresh cup.
** Asian Recipes **
How should fresh eggs be kept?
Eggs can be stored perfectly safely in any cool spot, although they will keep for longer in a refrigerator and should always be refrigerated in hot climates. The cartons carry a "use by" date, so it is easy to keep track of their age. If you store them in the refrigerator, take them out an hour or so before using: cold eggs will crack when you boil them and room-temperature eggs will whisk to a greater volume than cold ones.
** Asian Recipes **
Does keeping fresh bread in the refrigertor prevent it from going moldy?
The answer is yes. Using the refrigerator will prevent mold development, but as it is a very dry environment it also makes bread go stale very quickly. The best way to store bread for long periods of time, is to slice it and keep it in the freezer. Slices can be toasted from frozen very successfully, and they can be defrosted in very little time if they are to be eaten untoasted.
** Asian Recipes **
Best way to store fresh food in the home
The modern methods of chilling, freezing, wrapping and transporting food should mean that we buy produce at its very best: fruit and vegetables brought to perfect ripeness, meat and fish at the peak of freshness. Sometimes, however, the freshness is an illusion created by packing and refrigeration technology, and when you get the food home, Spoilage will be rapid unless some of the professionals' techniques are employed.
Almost all vegetables store well in the refrigerator, where the low temperature prevents spoilage. If space cannot be found in the refrigerator for all the vegetables, use a cool, dark place instead of warmth and light will hasten their spoilage. Do not store them in clear plastic bags or airtight containers as the warmer temperature will make them sweat and rot. Keep potatoes in a dark place or they will go green and be inedible.
Never store bananas or unripe avocados in the refrigerator, as both develop black skins if refrigerated and their ability to ripen is impaired. Ripe avocados, however, can be stored for a few days in the salad compartment of the refrigerator. Keep strong-smelling fruit such as cut pineapple or melon well wrapped in the refrigerator, or their fragrance will affect the flavor and smell of dairy foods such as butter, cheese and milk.
In the refrigerator, cheese is best stored in waxed paper or foil which, unlike plastic warp, do not cause it to sweat. Very strong cheeses, however, are best kept in a plastic box so that their aromas do not taint other foods.
Fish does not improve with storage. If it is to be kept for more than 12 hours, even in the refrigerator, scatter cracked ice over it, replacing the ice as necessary, and cover the container to prevent the smell of fish tainting other food. Shellfish perishes particularly quickly and for this reason it is generally sold alive, or else precooked or frozen. If you are in any doubt about the length of time a quantity of shellfish has been stored, do not eat it.
All meat and poultry should be chilled; meat should be eaten within four days, poultry within three days. If you buy your meat from a butcher, store it loosely wrapped in greaseproof paper or foil as plastic covering will cause the meat to sweat and then become slimy and decompose. However, most meat sold in supermarkets is wrapped in sealed packets; these are best left unopened until the meat is needed.
** Asian Recipes **
Why do stock recipes use only parsley stalks?
Recipes for stock often specify the use of parsley stalks because they have more flavor than the florets, which will turn bitter if cooked for several hours. This is also economical as the parsley leaves can then be used for garnishing. Other herbs suitable for adding to stocks are the woody ones that will stand up to prolonged cooking: sprigs of marjoram, tarragon and thyme, as well as bay leaves. A slice of lemon or pared lemon rind is a good addition to chicken stock and onion or tomato skins can also be added to give a strong golden color and extra flavor.
** Asian Recipes **
How long will stock keep?
Stock should be cooled then kept, covered, in the refrigerator for four days (two days for fish stocks) or in the freezer for up to three months (two months for fish stock). It is best to reduce the stock by rapid boiling to get a concentrated stock for freezing. Frozen stock can be defrosted or reheated straight from frozen, but should be simmered for at least 10 minutes; it can also be diluted.
** Asian Recipes **
How does fish stock differ from a fumet or court bouillon?
Fish stock is made in the same way as meat stock in that the fish bones, heads and tails (and the shells of shellfish) are simmered in water with vegetables and flavorings. But fish stock is cooked for only 20-30 minutes as lengthy cooking will make it bitter. Once the stock has been strained it can be concentrated by further boiling. A glass of dry white wine added to the stock improves the flavor considerably.
After straining, the stock can be boiled slightly to reduce it to a more intensely flavored fumet. Fumet can be used in fish sauces, soups and stews. Court bouillon is the liquid used for poaching fresh fish such as salmon. It is made from water, white wine (or lemon juice or vinegar) and flavorings, but unlike fish stock, it does not contain any fish trimmings. Court bouillon is rarely featured in the finished dish.
** Making Stock **
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