Food Science : Foundation of Science

I have been thinking about what to write in my blog other than recipes, then I realised that there is much more about food then just recipes. In fact it is in itself a separate field of knowledge & learning. As it fulfils one of the elementary needs of human being, culinary science evolved from the times when species began to exist.

Foundation of food science were established much before fire was discovered or wheel was carved from wooden log. In fact it won't an exaggeration to say that culinary science is the mother of all sciences, every other science evolved from this basic form.

Every nation has its different & diverse culinary history which has evolve over a period of centuries. This evolution is base on type of agricultural practices, topography, climate, cultural factors, sociopolitical factors & availability of other raw materials like fuel. Just like other science it is also dependent on experiments by local cook & keeping the record of their recipes.

Precise measurement, adequate temperature, exact time are some of the factors that make food science like other sciences.

NUTS

Technically, acorns, chestnuts and hazelnuts are the only "true" nuts. Almonds, brazils, cashews, macadamias, peanuts, pecans, pinenuts, pistachios and walnuts are "seeds". The term "nut" has now been broadened to include the seeds.

Nuts are the edible fruit from trees or bushes that are enclosed in a shell, of varying degrees of hardness, which serves as a protective coating from predators. Inside the shell of each nut is one edible kernel. The outer skin of the nuts is usually bitter but can be removed by blanching or toasting. Toasting the nuts in the oven also enhances the nut's buttery flavor and gives them a golden color with added crunch.

To toast the nuts, spread on a baking sheet and bake in a 350 degree F (180 degree C) oven for anywhere between 8-20 minutes. The nuts are done when they are light golden-brown in color and fragrant. The baking time depends on the type and size of the nut. Nuts can be toasted in advance and stored at room temperature in airtight containers or plastic bags for up to a week.
Nuts are sold in various forms: shelled and unshelled; raw, toasted, toasted and salted, smoked, candied and with various flavorings. Nuts also come whole, chopped, or ground. When buying unshelled nuts look for nuts that are smooth and unblemished, heavy for their size, and do not rattle when shaken (except for peanuts), as rattling indicates the nutmeat is old. Shelled nuts should be uniform in color and size, and plump looking. Discolored or shriveled nuts means they are old. Always buy nuts from a place where you know there is a high turnover rate. Most nuts are at their best in the fall, when they are harvested.
Nuts are high in fat and natural oils which causes them to turn rancid quickly. Store unshelled nuts in a cool dry place for up to 6 months. Shelled nuts are best stored in the refrigerator or freezer in airtight containers or plastic bags.
Some products made from nuts are flours, nut butters, pastes and oils.
Nuts contain a high percentage of fats, mostly monounsaturated and polyunsaturated.

• Toasted nuts are less likely to sink in cakes, quick breads and other baking. Another way to stop nuts from sinking in batters is to take 1-2 tablespoons (10-20 grams) of flour called for in the recipe and toss the nuts in it.
• Warm nuts are easier to chop.
• When a recipe calls for "coarsely" chopped nuts, cut into large pea-size pieces.
• Freshly shelled nuts have the best flavor but for convenience shelled canned nuts can be used.
• Unsalted nuts have a longer shelf life than salted ones.
• Chopping nuts by hand ensures uniformity as opposed to using a food processor.
• If you have bits and pieces of shell in your shelled nuts, place the nuts in a large bowl of cold water. The shells will float to the surface and can be skimmed off.

Cookies

A cookie is described as a thin, sweet, usually small cake. They can be prepared in myriad shapes, flavors and textures and are usually categorized by the way they are formed.

During the early part of the 18th century North Americans began to use the word 'cookie' to define a small, sweet, flat or slightly raised confection. The word 'cookie' appears to come from the Dutch word "koekje or koekie" and refers to a small cake. Alan Davidson in The Oxford Companion to Food states that "cookies were originally associated with New Year's Day....references from the early part of the 19th century show that cookies and cherry bounce (a cherry cordial) were the correct fare with which to greet visitors on that occasion."
Cookies are now eaten any time of the day - coffee breaks, as a snack, for dessert, and even given as a welcoming gift.

Cookies are one of the fastest and easiest things to make. Generally they are a simple combination of all-purpose flour, unsalted butter, granulated and/or brown sugar, eggs, baking powder/soda and flavorings. They come in many different shapes, sizes, textures and flavors. They are classified as:

• Bar - a soft batter is spread evenly into a shallow pan, baked, and cut into individual bars or pieces.
  
• Drop - a firm batter is "dropped" onto a baking sheet using a spoon or ice cream scoop. Each cookie should be of equal size and spaced evenly on baking sheet.
  
• Molded or Hand-Formed - a firm batter is shaped into balls, logs, etc. or pressed into a mold. The cookies are then placed on a baking sheet and baked.
  
• Piped or Pressed - batter is either put in a pastry bag fitted with a decorative tip or placed into a cookie press. The batter is then piped onto a baking sheet or pushed through the cookie press into fancy shapes and baked.
  
• Refrigerator or Icebox - batter is shaped into a log, refrigerated until firm, evenly sliced into rounds, placed on a baking sheet and baked.
  
• Rolled - a firm batter is rolled into a thin layer, shapes are then cut out using a cookie cutter, cookies are placed on a baking sheet and baked.

Kalian Kebab recipe

Information
Skewered rolls of lamb liver and kidney covered with chicken mince.

Ingredients
250 g (9 oz) Lamb, minced

120 g (4 oz) Lamb kidney, finely chopped

120 g (4 oz) Lamb liver, finely chopped

1/2 tsp (2 g)

Salt2 tsp (4 g)

Red chilli powder1 tsp (2 g)

Garam masalaa pinch

Fenugreek (methi) powder

2 tsp (12 g) Ginger-garlic (adrak-lasan) paste

1 tbsp (4 g) Green coriander (hara dhaniya), chopped

1 tsp Green chillies, chopped

500 g (1.1 lb) Chicken, minced

1/2 tsp (2 g) Salt

1/2 tsp (1 g) White pepper (safed mirch) powder

a pinch Garam masalaa

pinch Fenugreek powder

1/2 tsp (3 g) Ginger-garlic paste

1 tbsp (4 g) Green coriander (hara dhaniya}, chopped

4 tsp (20 g) Butter for basting

Method
1. Mix the lamb mince, kidney, liver, salt, red chilli powder, garam masala, fenugreek powder, ginger-garlic paste, green coriander, and green chillies together. Keep aside.

2. Skewer the lamb mince mixture and roast in a charcoal grill for 8 - 10 minutes. Remove from the grill, place the skewer upright to allow the excess moisture to drip off. Keep aside for 3 - 5 minutes.

3. Meanwhile, mix chicken mince with the remaining ingredients (except butter).

4. Apply a coating of the chicken mince mixture evenly over the lamb mince kebabs and roast again for 5 - 6 minutes.

5. Baste with butter and remove the kebabs from the skewers in 4 equal portions.

6. Serve immediately, accompanied by a green salad and mint chutney.

Apple salad

Ingredients:
Amount Measure Preparation Method

2 large apples diced and pared
1/2 cup celery diced
1/4 cup raisins
1 tablespoon lemon juice
1 tablespoon mayo reduced calorie
8 lettuce leaves

Preparation:
Combine all ingredients except lettuce; mix well Refrigerate until ready to serve. Serve on Lettuce Leaves, optional of course.

Galauti Kebab

Grind together

75-100 gm chopped raw papaya
salt to taste
1 tbsp chopped ginger
1 tbsp chopped garlic
8 cloves
seeds of 2 black cardamoms
2 tsp poppy seeds-roasted and dry ground
4 peppercorns
1/2 tsp pieces of cinnamon
2 tbsp dessicated coconut-lightly roasted
2 blades of mace
5 green cardamoms
1 tsp chilli powder
1/4 tsp grated nutmeg
1 cup sliced onions-fried brown and crisp in 1/2 cup ghee

1/4 cup finely chopped coriander leaves
1 tbsp finely chopped green chillies
3 tbsp roasted gram flour
1 egg
ghee to pan fry the kababs
lemon juice to sprinkle over the kababs


Method

Marinate the minced meat in the ground ingredients for 4-5 hours.Mix together the coriander leaves, green chillies, gram flour and egg. Add to the meat and work at it for some time, almost kneading it like a dough.Shape mixture into round patties of desired size, and refrigerate for half an hour or so.Heat the ghee in a heavy-based frying pan or griddle. Fry the kababs, browning first one side and then the other, over medium heat.Arrange them on a serving dish, sprinkle lemon juice and serve.

Maas ke sule

This is a rajasthani kebab which is very hot & spicy. It evolved as a result of frequent battle situation of rajasthan. In medieval period when armies went for battles their soldiers used their sword to skew the meat pieces & barbecue it on open fire.

Ingredients

lamb
For the marination
Kachri,
salt and lemon juice to taste
clarified butter
onions
Red chili Paste
Green chili paste
ginger garlic paste
Clove powder
garam masala; all to taste
7-8 cloves

Method
For the marination

Marinate the lamb with kachri, salt and lemon juice and leave it for 1 hour.For the marinade Saute the onions in oil, till they turn golden brown, then add curd and mix it well.Add red chili paste, green chili paste, ginger garlic paste, clove powder, garam masala and the marinated lamb. Mix it well.Now place the marinade lamb pieces on a plate. Add a light piece of charcoal in a bowl and place it in the middle of the plate. Then add clarified butter and cloves.Cover the plate and keep it aside for 4 to 5 hrs. For the fragrance and the flavor to penetrate.

Now Bar-be-Que. the smoked lamb for 5 min with clarified butter. Maas ka Soola is ready.Best served hot with bajare ki roti and green chutney.