How do you like your Dog?

Grilled, Boiled or Fried? Seems that people like their dogs many different ways. Some like them with mustard, some without, some like ketchup, some don't, onions please, others no thank you! Chicago style hot dogs are completely different than the traditional hot dog down South but I have to say they are pretty darn good too. However you like your dog ... enjoy! ~ Chef Wilkinson ~

~ Good ole Days ~

This weekend I purchased a box of Moon Pies. Remember Moon Pies? When the cookie was crisp and the marshmallow was thick and gooey. Well, these were none of that. They were just down right awful! I was ashamed to know they are a Southern Made Product right here in Chattanooga, Tennessee. I guess for some foods the Good Ole Days are really gone. That's why I appreciate every customer that tells me my Fried Pies remind them of the ones "Grandma used to make". That's the Best Compliment I could ever receive. ~ Chef Wilkinson ~

~ Cupcakes ~

Is this just a fad or have cupcakes replaced traditional cakes? It seems to be the latest craze and the prices are amazing. Some establishments have priced a single cupcake at $2.50! Who would have ever thought. Some of the flavors are just as amazing ... Lemon Curd, Key Lime Pie, Banana Cream Pie, Oreo, Tuxedo, Grasshopper, Tiramisu, Death By Chocolate, Salted Caramel Vanilla, Red Velvet Classic, Peanut Butter Fudgy Brownie and there are many more. For me this idea takes the cake (no pun intended) Breakfast Cupcakes. They are Maple soaked Buttermilk Cake with a Maple Butter Frosting topped with Crispy Bacon. So I guess the once plain and simple cupcake has been replaced. ~ Chef Wilkinson ~

- Breakfast -

They say its the "Most Important Meal of the Day" but around our house breakfast isn't a daily occurrence. Sometimes we have it as lunch. Usually it's something simple like Hobo Hash or Fried Eggs and Bologna. On special occasions such as Christmas we have Country Ham with all the fixings. As for being the "Most Important Meal of the Day" I'm not so sure about that. ~ Chef Wilkinson ~

~ Chicken Alfredo - Southern Style ~

Not "everything" we serve down South is fried. I decided I would try my hand at preparing Chicken Alfredo. While it might not be anywhere close to what you would have eaten if Alfredo di Lelio had prepared it I have to say for my first attempt it was pretty darn good. For a Southern Boy with no Italian Heritage I think I prepared a very tasty dish. Mangia Bene ~ Chef Wilkinson ~

Working with Chocolate

Cocoa Butter has a sharp melting point, which means it does not have a long intermediate stage of being semi-soft, like shortening, it is either solid or melting. This melting point is just below our body temperature. That's why chocolate melts as soon as it hits the tongue. Well, I think we have covered almost every aspect of Chocolate over the past few days. I hope you know more about Chocolate now than you did when we began. Most importantly get in the kitchen and give it a try. Even when chocolate cakes, cookies or candies don't turn out as we wish it usually gets eaten. Everyone loves Chocolate! ~ Chef Wilkinson ~

Proper Storage of Chocolate

Chocolate should be stored near 65 degrees Fahrenheit in a room that is not overly humid and is also free of temperature fluctuations. Not asking much is it? In the ideal conditions both bitter and dark chocolates will last for a couple of years. As a last resort chocolate for baking may be stored briefly in the refrigerator or freezer but NEVER chocolate to be used for coating or candymaking. Warm temperatures will cause the cocoa butter to melt, separate and recrystallize with white filmy streaks called fat bloom. Humidity changes will cause water to condense on the chocolate. The sugar will then dissolve and recrystallize on the surface when the water evaporates. This is called sugar bloom. Since there was lots to cover about Storage I will discuss Working with Chocolate tomorrow. ~ Chef Wilkinson ~

Quality Factors

Of course as with all food items the quality of the product starts from the beginning. Factors affecting the quality of chocolate starts with the beans and proper fermentation. Then the roasting and conching procedures. Some deficiencies are easily detected. Chocolate that has undergone minimal conching is noticeably less smooth. Waxy chocolate may indicate the presence of vegetable fats other than cocoa butter. Quality chocolates will not contain artificial ingredients such as vanillin. Monday we will conclude the subject of Chocolate by discussing Proper Storage and various Methods of Working with Chocolate. ~ Chef Wilkinson ~

Bittersweet, Semisweet and Couverture

Bittersweet and Semisweet - both must contain at least 35% chocolate liquor. Strangely, there is no "official" distinction between the two but one company's semisweet may be less sweet than another's bittersweet.

Couverture - this is a coating chocolate with a 32 to 39% cocoa butter content. It is useful for making chocolate candies, decorations and ultra-smooth glazes. The higher percentage of cocoa butter promotes the flow of melted, tempered chocolate. This in return enables the Pastry Chef to create thin chocolate coatings that have a good snap when set.

Tomorrow ... Quality Factors. ~ Chef Wilkinson ~

Types of Chocolate

Unsweetened Chocolate - also called bitter and baking chocolate is pure chocolate liquor. It must contain 50 to 58% cocoa butter. Depending on the brand other flavorings such as vanilla and salt may be added.

Milk Chocolate - contains at least 12% milk solids and 10% chocolate liquor. The sweetest of the chocolates.

White Chocolate - made from cocoa butter, contains no cocoa solids therefore it lacks the characteristic chocolate flavor. Read the labels ... if cocoa butter is not present in the ingredients it is a confectionery coating. It will not perform in recipes the same way as white chocolate.

Tomorrow ... Bittersweet and Semisweet Chocolates and Couverture. ~ Chef Wilkinson ~

Chocolate Liquor

To make chocolate liquor the nibs are first ground into a paste. This paste or chocolate liquor contains only the cocoa solids and cocoa butter. The term liquor does not refer to alcohol. Conching is the next step. Named for the shell-shaped machine first used for this process, a conching apparatus uses paddles to create a rolling-churning action. This makes the chocolate silky smooth. Conching also aerates the mixture and encourages any remaining bitter volatile acids to be expelled. After conching the chocolate is cooled, molded and packaged. Tomorrow ... types of chocolates. ~ Chef Wilkinson ~

Chocolate - Part 2

If cocoa powder is the desired end product the nibs are ground and pressed to extract cocoa butter. The nibs retain a little of the cocoa butter but are now dry enough to be pulverized and sieved into cocoa powder. The separated cocoa butter may be used later for the manufacture of bar chocolate or sold to confectioners and other industries. Tomorrow we will discuss chocolate liquor. Since we are on the subject of "chocolate" ... this weekend I made a batch of Chocolate Peanut Butter Oatmeal cookies. I used to have issues in making these but I guess the ole saying, "Practice makes Perfect" is true. ~ Chef Wilkinson ~

Chocolate

Did you know cocoa beans are harvested year round? The cacao trees are fragile and therefore the pods have to be harvested by hand. Inside each pod is up to 40 seeds (beans) nestled in a sticky pulp. The pods are split open immediately and the beans are scooped out with the pulp, covered and left to ferment. This first step in fermentation is essential in developing the chocolate flavor. Next, the beans are dried in the sun or in a gently heated room. They are then graded and packed for export. Once the chocolate factory receives the beans they will roast them. At this point, the beans skin slips easily from the kernels (or nibs), which are then ready to be made into chocolate or cocoa powder. More on Monday ... ~ Chef Wilkinson ~

- Characteristics of Quality Eggs -

Tired of Eggs yet? They are much more complex and useful than people realize. As for quality despite what some people say brown eggs are no more nutritious than white eggs. When you break an egg pay close attention to the contents. A compact, thicker white and plumper yolk indicate a high grade (Grade AA). As an egg ages the white becomes thinner and the yolk is more prone to breaking. I know you are probably tired of reading about eggs so we will take a break from the subject and return to it at a later date. ~ Chef Wilkinson ~

~ Eggs ... so much more ~

Eggs are considered a complete protein and contain all the essential amino acids humans use to build other proteins used in the body. Eggs also contain a significant amount of B vitamins, vitamin E and other vitamins and minerals all for just 70 calories per large egg. The yolk contains all the fat and half the protein. A whole egg has a moisture content of close to 75 percent. The white is 86 percent water and the richer yolk around 50 percent. Tomorrow ... Characteristics of Quality Fresh Eggs. ~ Chef Wilkinson ~

- More on Eggs -

Eggs is a subject I could blog about for days. Eggs rarely get the attention they deserve. After all what other staple food can be used as: a thickener, emulsifier, leavener and structural foundation? Custards, sauces, meringues, buttercreams, cakes and cookies all rely on eggs to contribute to their texture. Not to mention souffles! So the next time you crack open an egg remember it is more than just an EGG. Tomorrow we will discuss Nutrient Composition of the Egg. ~ Chef Wilkinson ~

~ Vacation is Over ~

It's back to the daily grind! Did lots of cooking while on vacation. Homemade Lasagna, Pork Roast, BLT's, Puddin' and Cake just to name a few. Other than some cooking I just sat back, took it easy and spent time discussing future business endeavors. I plan on retiring in the very near future. Hopefully, a catering business and/or restaurant will soon be added to my Professional Resume. Tomorrow ... I will continue on the subject of "Eggs'. ~ Chef Wilkinson ~