Let's Talk Maillard

 

From Commons.Wikipedia.org

Serious Eats introduces us to a close look at a chemical process and its role in cooking. by Eric Schulze:

"Maillard reaction is responsible for the browned, complex flavors that make bread taste toasty and malty, burgers taste charred, and coffee taste dark and robust. If you plan on cooking tonight, chances are you'll be using the Maillard reaction to transform your raw ingredients into a better sensory experience."

When thinking of ingredients, think of any recipe you have that you want to show complex flavors - meat, vegetables, bread. What you're after includes looks, aroma, and most definitely flavor.

Boiled down (but we're not even thinking of this food boiled) the Maillard reaction is the chemical reaction that occurs in the presence of heat between amino acids and reducing sugars that results in food browning thereby producing fresh aromas and flavours. And it can be done to vegetables, meats, bread - etc.

My wish here is to share the reason to use Maillard reaction to make my meals more tasty. There is an excellent description of Maillard reaction, along with a graphic, at BYJUS- it may be your cup of tea.

It takes the right amount of heat and time to produce those wonderful aromas (that may include seasonings, herbs, liquids) produced when food is sealed with flavors. I can tell you my family is very aware of the aroma of onions and/or garlic being "Maillarded" in my kitchen. Place them with steaks (pictured above) and the only questions I get are: "Are you taking mine off when it's (insert correct center desired)?"

Our meals include sensory perceptions with the eye and the nose before they get to the myriad of taste buds standing up with anticipation based on what is seen and smelled. Why not give them that beautiful aromatic browning that comes with the right amount of heat and time. Pay attention to actions and results - perhaps write them down on your recipe - when you get browning, aroma, and flavor just right.

A dear friend once told me cooking was a science. I found out recipes aren't, as I followed one she gve me and my results definitely were not the same as hers. It takes practice to learn the results you love when a recipe says to "brown," "sear," "cook," whether it is meat or vegetable or toasting different breads. Make notes on your recipe when it works - and make notes what didn't work. Spend your groceries wisely and get the best results for your time and attention.

Microwaved "Baked" Potatoes, and More

 

Beloved Husband and I have used these same numbers on two large russet potatoes as well as on three medium sized potatoes. They all came out completely done, fluffy when opened, and soaked up butter and sour cream beautifully! I’ve found that placing fork tines in a row down the top is almost an easy zip when busting the potato open by pushing ends and sides - but put additional fork pokes sides and bottom. No explosions encountered. While it is true that not all microwaves cook exactly the same way, I don't think you can go wrong starting with these numbers, and adjusting as you learn your microwave's responses.

Start with russet potatoes. Those and sweet potatoes are the best bakers as far we're concerned. As usual, adjust for your own personal tastes. I haven't tried microwaving the sweets, but if you do, please let me know the results. Those are best served with honey butter, adding a sprinkle of cinnamon if you wish.

Bake to russets. Scrub the baking potatoes, checking for any bad spots. Pat dry them dry.

Poke holes in the potatoes with a fork. Place in the microwave. We didn’t cover them in any way.

Cook as follows:

4 minutes in the microwave on full.

Turn potatoes over.

5 minutes more in the microwave.

2 minutes rest.

2 minutes more in the microwave.

Use a hot pad to place potatoes on the plate. Here's where Beloved Husband and I separate on how an opened baked potato should be dressed.  His idea is a goodly amount of butter, melted and mashed into the fluffy middle of the creamy whiteness.

Mine depends on what's in the fridge. Butter, of course. If we have some good cheddar cheese, that needs to be grated and added. Or some shredded cheese of your choice. A plop of sour cream is good, too. Every once in a while, we actually plan ahead. Not often.

If having guests, it's a good idea to have a variety of toppings - their favorites, if you've asked - in matching small dishes. That always makes guests think we know what we're doing. For us at home, we aren't nearly as formal.

Now, if you must oven bake your potatoes, here are some excellent links for tips:

https://www.thelist.com/215058/the-real-reason-british-baked-potatoes-taste-better/

https://cupofjo.com/2014/08/how-to-make-english-jacket-potatoes/

And I'll close with my personal Double Baked Potatoes:

• Bake the potatoes the way you like best.
• Slice a strip off the top of each potato and scoop out the insides into a mixing bowl being careful not to tear the shell, leaving enough to allow the potato to stand on its on.
• Add your favorite flavor enhancements to the bowl (most suggestions include some or all: butter, sour cream, milk, shredded cheese, salt/pepper.)
• Mix well and stuff mixture back into potato shell. Optional, too with cheese and bacon crumbles.
• Bake again for an additional 15 minutes. Plate potato and serve.

However you bake potatoes, enjoy them!

Chicken Pot Cobbler - DO NOT STIR

 Once again, I don't have a photo of the dish I made, but if you visit a site called 30 Seconds, you'll see a similar picture (mine didn't brown as evenly - but not bad for a 25-year-old oven, wouldn't you say?) and the foundation of the recipe I adapted for our own purposes. It is flexible as to flavors, use your favorite savorys.

I trust the DO NOT STIR instructions because I have such recipes for peach cobbler and chocolate cobbler that work perfectly. If you stir, it just won't come together as it should - even though pouring close to three cups of liquid in at the last takes a lot of will power! Stick with the instructions.

Ingredients:

1 rotisserie chicken, shredded (I used boneless/skinless thighs - see the instructions)

1 stick (8 tablespoons) butter, melted

1 bag (12 ounces) frozen mixed vegetables

garlic powder or other seasonings

1 box Red Lobster Cheddar Bay biscuit mix

2 cups milk

1 can (14 ounces) chicken broth (2 cups of broth is what I ended up with out of the crockpot, matching the original recipe. I would not suggest more or less!)

1 can (10 ounces) cream of chicken soup (I used Campbell's Chicken and Herbs, but Chicken and Mushrooms would be a good choice, too.)

Instructions:

 Note: I used 6 boneless/skinless chicken thighs. Crockpot slow cooked in a cup of chicken broth and our favorite seasonings: garlic powder, Lawry's seasoned salt, "Magic" seasoning, a small bit of pepper. Shredded with two forks.

Poured the melted butter into a 13x9-inch baking dish. (I melted the butter in a pan on an electric burner set to "Warm" so it woould melt slowly as I shredded the thighs. Timing was close.)

Layer the shredded chicken over the butter.

DO NOT STIR.

Layer the frozen mixed vegetables over the chicken. Sprinkle with salt, pepper, garlic powder or seasonings of choice. (I used little seasoning here as I used the crockpot broth mixed with the chicken soup, shown below) (Also, I put the mixed veggies in the butter and layered the chicken on top. Didn't cause a problem, so this is a really versatile recipe.

DO NOT STIR.

Mix together the Red Lobster biscuit mix, seasoning packet with it, and milk in a bowl until it is very smooth. Pour the mixture over the mixed vegetables. 

DO NOT STIR.

Thoroughly mix the chicken broth and cream of chicken soup in a bowl. Pour the mixture over the top of the biscuit mix layer. (See Note above - just be sure you have enough liquid, don't try to shorten it or the sauce will not firm up correctly.)

DO NOT STIR.

Bake in a preheated 350-degree F oven for 50 minutes to 1 hour (ovens vary - mine took the full hour) or until golden on top. Remove from the oven and let the cobbler sit for about 10 to 15 minutes so the sauce firms up (and it stops boiling!)

Three of us tried this and added it to our rotation list of  "Things we like to eat." We did have some left over - thus proving it will serve four well - and reheated it in the oven the next day. It lacked the "soupiness" of the first round, but held the flavor well, just felt a bit more biscuity.

How Do You See Recipes?

 

From Washington Post's Eat Voraciously 5/30/23

I've been reading over some of my own recipes, and the majority of my posted recipes do not meet this Cheat Sheet. And, I probably won't get much better in posting multiple formats - I really do not have time. Plus, since I've not monetized and added sponsors, I don't get many people stopping by, but among those who do are cooks who write their own recipes - at times by rewriting another person's. I do often.

I only have a couplt of recipes where there are measurements in multiple formats - and usually those are ones that come in another format and I've added what I'm used to measuring.

Only a couple of recipes explain why as well as the result of changing cooking times.

I am very remiss about explaining why ingredients are added in they order they are, yet that can be very important to the chemical process that does define how well using another person's recipe turns out awful instead of awesome. My apologies.

Now, when it comes to explanations - I have been wordy on a lot of them. If there is an outside context, I will include a link. However, most of the wordiness includes specifics for when and why that particular dish was chosen or acquired. I am really more interested in family history and why we like the dish that cultural background. Probably because I don't choose recipes from a specific culture.

Leftovers? We heat and eat them. Within one or two days. We've even had three meals in a row with some recipes. Therefore, I don't have much advice. If no one eats a leftover test case, I seldom mention that we threw it out after a couple of bites.

Seriously, though, it is a good idea to think of the people who might be using the recipe in the future, and follow the Washington Post's suggestions from Eat Voraciously. There recipes are well written - just the majority of them are not currently part of my culture.

When you make another's recipe your own with specific changes - do acknowledge the source, and explain what you changed and why. It really may affect the chemistry!

Enjoy the changes - they do make the recipe your family's, and when you match their tastes with something new/different, it's to be appreciated.

Smothered Chicken Legs - Borrowed and Adjusted

 

Finally, I remembered to get a photograph of a dish! However, please note it's before the smell greeted us upon our return from church. This is one of those Crockpot meals where we can be assured of a good meal after a morning of learning and worship.

Beloved Husband Googled and found this - first fixed 7 August 2021 and we all loved it. He fixed a full package of legs and adjusted the ingredients. We keep small new potatoes (both Yukon and red) so he just cut the Goldens in half, added layers of onion and baby carrots. I saved it as a Favorite in my Pepperplate! He did omit the black pepper. Since pepper can be added at the last, the diners can make the difference. He repeated this two weeks later with boneless/skinless thighs. Just as good. 

We had this for lunch this Sunday, and I was getting back to my blogs, so it seemed a good timing to share what we originally found at Mommy's Fabulous Finds:

INGREDIENTS

• 1 28 oz can petite diced tomatoes (we often use flavored diced)
• 6 red potatoes cubed (we use small Yukon Gold)
• 1 large Vidalia onion sliced (we use regular white onions)
• 2 cups baby carrots
• 4 tbsp flour
• 2 tbsp garlic powder
• 3 tbsp minced onion (nope - because we use a lot of onion, above)
• 2 tsp salt
• 2 tsp lemon pepper or black pepper (we don't use pepper)
• 2 tsp paprika
• 3 tbsp olive oil
• 6 to 8 skinless chicken legs (have been known to use w/skin, too, or thighs)

INSTRUCTIONS:

1. Turn on the crock pot/ slow cooker to low heat.
2. Place the potatoes & tomatoes (with juice) on the bottom and then layer with the onions and carrots.
3. In a medium bowl, whisk together all of the seasonings & flour. Add oil & mix well.
4. Rub the chicken legs with the seasoning mixture and add them to the slow cooker.
5. Cool on low for 7 hours (or high for four and a half.)

Our preference is dark meat in the first place, and breasts would be a third choice - and usually more expensive. I believe it would be good for pork, too, roast or chops. Very versatile recipe. Oh, those diced tomatoes? Try the onion/garlic/basil and serve with pasta as a side, or use unflavored and add your favorite Chinese flavorings and serve with rice. Yesterday we had quite a bit of the liquid left, so I'm using that with rice and making a "sort of" soup out of it, with meat from one of the leftover legs. Very versatile recipe.

Ribeye Steaks, Not Grilled

 

A series of events left Beloved Husband and I alone Thanksgiving 2022. We purchased good ribeyes for four, but our son-in-law was hospitalized the day before Thanksgiving, his and our daughter's went into the freezer for later. We had small, new Yukon Gold potatoes, and BH asked for creamed peas. 

It was chilly and raining, so I found some “how to” fix those steaks on the stove. That worked beautifully and BH said to save the recipe. Here it is. I did get help from several sources on the web. One was BestBeefRecipies.com , who had a good chart for timing. The majority of the others used similar sear/oven timings and were too many to list.

We fixed the remaining two steaks a week later - definitely repeatable process, but this time both were medium rare - not as long in the oven. Four minute sear for each side - three minutes in the oven. Beloved Husband doesn't like his as rare as I do, but we discovered the first time that his came out more medium and he opted to try my timing. It's all in the timing! If you choose a thicker steak, add time in the oven accordingly.

(For family members - that is the large dinner plate, not the "breakfast" plate we usually use. I know - a large ribeye, made two meals!)

INGREDIENTS

• 2 to 4 1” ribeye steaks (if yours are thicker, remember the oven timing increases)
• Lawrey’s Seasoned Salt
• Garlic powder
• Butter
• (Your favorite steak seasoning if it’s not the above)

INSTRUCTIONS

1. (Sear in an oven-safe skillet, or cast iron and save a pan. I cooked two in a rather large cast iron skillet, not touching.)
2. Thirty minutes prior to grilling, set the steaks out to warm to room temperature.
3. Just before cooking, spread your seasoning across the top side of the steaks.
4. I cooked two in a rather large cast iron skillet, not touching.
5. Preheat oven to 350f.
6. Turn the heat up high on the pan, and melt a tablespoon of butter, then add the steaks seasoned side down. (I cooked our two in a rather large cast iron skillet, not touching.)
7. Sear for three to four minutes depending on how you like your steak. (We do medium, some pink in the middle, so seared for four minutes each side.)
8. Season the unseasoned side while searing the first side.
9. Turn and sear the second side for three to four minutes.
10. If you like your steak rare, your work is done. Otherwise, place the skillet/steaks in the oven to continue cooking. Five minutes, then resting before serving gave us a medium steak.

A Rueben Sandwich Casserole

 Once again, I didn't get the picture taken. I did so want to try this recipe, but thought there would be too much for a couple of people to eat quickly. A good spot to test a new recipe is taking the finished product (assuming it passes your taste test a bit before serving your testers - and be open that it is a new recipe!) to a covered dish church function. That makes for a wonderful test group.

As much as I love Reuben sandwiches, this recipe did lack a bit in convincing me it will be delicious, but I had to try it! Took to a church Ladies Meeting 1/9/23 - sent requested recipe via Pepperplate to three people! Yes, they liked it. It was cut down the middle, then in about 3"slices so there were many testers. 

I used my 10"x10" Corning Ware dish - half a crescent roll barely fit the bottom and top. Because a couple of people did not like TI dressing, none was used this time around. Yet the dish was emptied. I don't recall the brand of sauerkraut, but it was 32 oz in a glass jar. We had used half of it before, and I'd use a bit more than half next I make this Rueben casserole. Caraway seeds were not used this time. This recipe comes from:

"Feminologie is here to help you cook delicious meals with less stress and more joy. We offer recipes and cooking advice for home cooks, by home cooks. Helping create “kitchen wins” is what we’re all about."

INGREDIENTS:

• 1 tube Crescent rolls
• 8 to 10 slices Swiss Cheese
• 3/4 pound sliced deli corned beef
• 1/2 cup Thousand Island salad dressing
• 1 (14oz) can sauerkraut drained
• 1 large egg white lightly beaten
• 1/2 teaspoon Caraway Seeds (optional)

INSTRUCTIONS:

1. Preheat oven to 375.
2. Unroll one tube of crescent roll dough and place half in a baking dish that has been lightly greased. Seal perforations.
3. Bake for approximately 8-10 minutes until golden brown.
4. After the bottom dough has baked, remove from oven.
5. Layer half of the cheese on top of the baked crescent rolls.
6. Next layer all of the corned beef.
7. Combine the sauerkraut and Thousand Island Dressing together.
8. Spread the sauerkraut over the corned beef.
9. Place the remaining cheese over the top of the sauerkraut.
10. Place the remaining half of the crescent roll dough on top of the last cheese layer. Carefully seal the perforations.
11. Brush with the egg white and sprinkle with the caraway seeds.
12. Bake for 12-16 minutes until the crust is golden brown.
13. Let stand for 5 minutes before cutting.    

I know I'll be making it again, and promise that when I do I will take a photo in my Corning Ware dish so you can judge the size of the servings. If you do like Rueben sandwiches, this is a nice dish. If you love Ruebens as I do, there needs to be a bit more adjustments. I'm thinking of a marbled rye in some method - probably will wait a while for my own "test kitchen group" tries other people's dishes before taking another so different from "covered dish luncheons."