What’s a nonreactive pan? How do you peel a pepper?
Anyone who regularly clips recipes from the newspaper knows that many cooking terms and techniques appear repeatedly.
To help you better understand what the terms mean and how to perform the techniques, we offer this guide.
How to roast and peel a pepper
This is often done over a gas flame, but because many homes have electric ranges, try this method. Cut the pepper in half. Remove seeds and place cut side down on a baking sheet. Place as close as possible to the element of a heated broiler. Broil about 10 minutes or until skin is blistered and charred. Remove from broiler and place pepper halves in a paper bag. Seal and let cool 20 minutes. Use a sharp paring knife to peel away skin.
How to peel and cube a mango
Hold mango so it is standing on end with a narrow side facing you. Make vertical slice to about 1/2 inch to right of stem so the knife just clears the narrow stone inside. Do the same on the other side. (Use small bits of fruit still clinging to stone as a snack or in a recipe.) With butter knife, score flesh of each half in squares of desired size, cutting to, but not through, the skin. Press skin of each half inward so cut sides pop outward. Slice cubes from skin.
How to peel citrus fruit and cut it into segments
Cut a thin slice off the top and the bottom of the fruit. Stand fruit, cut end down, on cutting board. Cutting from top to bottom of the fruit, use a sharp serrated knife to remove the rind, white pith and membrane beneath it. To cut into segments, hold knife on an angle to cut along the edge of each fruit segment following along both sides of the membrane separating each segment. You should be able to remove each segment individually.
What is the difference between a tart pan vs. springform pan?
A tart pan usually has fluted sides that form an open ring. A round flat bottom piece sits inside to form the bottom of the pan. To remove the sides of the pan, you merely push out the bottom from below.
A springform pan, often used for cheesecakes, has cylindrical sides that can be expanded via a spring clasp. When expanded, you can set the bottom of the pan into a groove around the base of the side piece and then close the clasp to secure the pan bottom. To remove the sides, you cut down around the food within the pan, release the spring clasp and remove sides.
Using either pan, you remove the sides but leave the bottom in place under the tart or cake for serving. With most tarts, a springform pan can be substituted for a tart pan. However, in most instances, a tart pan with its low fluted sides cannot be substituted for a springform pan.
What is a nonreactive pan?
A nonreactive pan is anything that is not coated aluminum, tin, cast iron or unlined copper. These metals react with acids–vinegar, wine, tomatoes, etc.–to produce an off flavor. Pans that will not react with these ingredients (hence, they are nonreactive) include stainless steel, glass, enamel-coated and nonstick surfaces.
How to make superfine sugar
You often can purchase superfine sugar in the baking section of the supermarket. To produce superfine sugar at home, process sugar in a food processor fitted with the metal blade about 2 minutes.
How to remove portobello mushroom gills
They only need to be removed if they are mushy and crushed-looking. Use a small spoon, preferably a grapefruit spoon with its serrated tip, to scrape dark gills from underside of mushroom cap.
How to cook pasta al dente
“Al dente” is an Italian term. It means that when pasta is cooked in water it is cooked until the pasta offers a slight resistance when bitten; it is cooked but not soft or overdone. Follow cooking instructions on the pasta package and you should get good results, making sure to check by tasting as it approaches the recommended time.
How to trim sea scallops
Before using sea scallops (the large ones), you need to cut the small connective muscle from the side of each. Otherwise, the muscle tends to be tough.
How to clarify butter
Cut the amount of unsalted butter you want to clarify into tablespoon-sized pieces. In a heavy skillet, melt the butter slowly over medium-low heat. When the butter has melted completely, there will be some foam on top and clear liquid on the bottom. Skim and discard the foam off the top, writes Sharon Tyler Herbst in “Food Lover’s Companion,” then pour the clear (or clarified) butter off the milky residue to use as desired.
How to reconstitute dried tomatoes
Cover them with water in a medium nonreactive saucepan. Heat to a boil over high heat, reduce heat and simmer 3 or 4 minutes. Let stand off heat another 4 minutes. Drain; use as instructed in recipe.
How to seed a tomato
Cut the tomato in half crosswise and squeeze out the seeds, using a small spoon for any stubborn ones.
How to roast garlic
To roast garlic, heat the oven to 350 degrees. Peel the paperlike skin from around a whole bulb of garlic, leaving just enough to hold the cloves together. Cut about 1/2 inch off the smaller end of the bulb to expose the cloves. Place cut side up on a piece of aluminum foil, drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Wrap securely in foil and place on a pie plate. Bake 45 to 50 minutes or until the garlic is fork (or toothpick) tender. (Pierce it right through the foil to find out.) Cool, then squeeze the soft flesh of the cloves out of their papery skins.
How to peel a tomato or a peach
Heat a saucepan of water to a boil. Add the fruit and return to boil. Let boil about 10 to 15 seconds. Test the skin to be sure it has loosened and will slip away from the fruit pulp. Drain and run under cold water or plunge into ice water to stop cooking. Peel. If you wish, you can cut an “X” in the smooth end of the tomato before boiling. This makes grasping the loosened peel easier.
How to cut a vegetable on the diagonal
Vegetables such as carrots, zucchini and eggplant are often sliced “on the diagonal.” This means you hold the knife blade at a 45-degree angle as you slice the vegetable crosswise. This makes oblong-shaped slices with more surface area for grilling, broiling or marinating. It also looks attractive.
How to toast nuts/sesame seeds
To toast whole nuts such as almonds or nut halves such as pecans or walnuts, place in a single layer on a baking sheet. Toast them in a 350-degree oven about 10 minutes, shaking pan periodically to turn the nuts, until nuts are golden and fragrant. To toast hazelnuts and remove their black skins, toast them as above for whole nuts. Then transfer them to a kitchen towel and rub gently to remove the skins. Any that stick will not matter.
Sesame seeds and chopped nuts are better toasted in a dry skillet over medium heat. Toss pan frequently to avoid burning and cook about 5 minutes or until golden.
How to blanch vegetables such as green beans
To blanch green beans, put 1/2 inch of water in a saucepan. Add beans, heat to a boil, cover and steam about 3 minutes or until beans are bright green and still crisp-tender. Drain and plunge in ice water to retain green color.
How to make a bouquet garni
Place 1 large bay leaf, 2 fresh thyme sprigs, 1 fresh rosemary sprig and 8 black peppercorns in a square of cheesecloth. If using dried thyme and rosemary, use about 1/2 teaspoon each and wrap with other items in dampened cheesecloth to prevent the herbs from sifting through. You can tie the ends of the cheesecloth into a knot or use a piece of kitchen string to turn the cloth into a bag.
How to julienne a pepper
Slice about 1/4 inch off the top and bottom of a bell pepper. Cut down one side of the pepper from top to bottom. Remove seeds. Open pepper out into a strip. Place skin side down on cutting surface. Trim off any white membranes or ribs of the pepper. Then cut crosswise into thin strips.
How to butterfly shrimp
With a sharp knife, cut along the outer edge of each peeled raw shrimp to about 1/8 inch from the other side (do not cut all the way through the shrimp). Remove any veins or dark lines and carefully open each shrimp like a book and flatten with your fingers to “butterfly.” Rinse under cold running water and pat dry with paper towels.
