Saturday, October 17, 2009
You know what I'm discovering in my life of drive-by blogging? People don't remember how to write. They don't know how to make coherent sentences or paragraphs. It seems as if the insights into the beauty of the written word have all but disappeared into the digital void of self focused thoughts that fly through the ether or over the Ethernet to the Internet. The desire to say something is more pressing than the need to say something of value.
Sometimes I feel like I'm quickly becoming a cranky, old man. The one who stands on his porch yelling at kids for picking apples off of his tree. Did you ever notice the guys who did that never actually ate the apples? The heavy, ripe fruit would always fall off the tree to the ground. Flies would swirl around the broken brown flesh. The sour hint of vinegar hanging in the air. Wasted apples. Wasted frustration. Remember the anxiety soaked fear you felt as you tasted the forbidden fruit stolen from that cranky neighbor's yard on a hot summer's day? Your heart pounded as you tried to catch your breath from running. You hid yourself in the woods and you took in the waxy, dull reflection of the sunlight off the apple's surface. The color and the fragrance taunting your senses. The green, taught skin snapping as you bit into it. Tangy sweet juice running down your chin. You were the victor in the battle against the tyranny of evil men who held something that they could not truly posses. In fact, they held only the illusion of control as they sat, small and withered on their porch. Feeling empower as they scared children too small and too fearful to question the frayed thread of authority that the old men felt they had.
So what's the point of this ramble? It's simple. Even if you don't have anything important to say, say it with style. Words are far too lovely to let them go to waste. Apples feed the body, but words enrich the mind. And, if used well, feed the soul.
Monday, October 5, 2009
I had a job during high school in my family’s business in a rural town in Western North Carolina. Every couple of months, our family would make a trip to Ashville, North Carolina. We’d shop at the mall there. The highlight of the trip would be visiting the Belk-Legget department store because they carried Godiva Chocolates at their candy counter. I would purchase a 1 pound box. After offering a piece of candy to the rest of my family, I would consume the rest of the box on the drive home. Each piece was savored- the flavors exploding in my mouth. Within 30 minutes all that was left was the smell of the chocolate in the gold foil wrapped box.
Today, I still enjoy chocolate, but now it’s in a way that most people find, well, weird. Before I crossed the line from consuming it to working with the devilish compound, I reveled in the stuff. Every detail. The complex volatile compounds that give it its flavor profile in your nose as well as on your taste buds. The thick, rich liquid it becomes as the enzymes in your mouth, coupled with your body’s own warmth turn the solid mass into a velvety coating that slides down your throat. All of these sensual elements made chocolate my drug of choice.
Today, I actually enjoy the smell of chocolate more than tasting it. The fragrance to me is the purest sensory receptacle of the essence of chocolate. Not the mouth. To eat it is overwhelming, like drowning in flavor.
No, for me chocolate has become a challenge because of its structural complexity and its love hate relationship with temperature. In fact I see it in much the same way a carpenter sees a plank of wood. Or more accurately, as a gem cutter sees a piece of quartz, because chocolate is at its heart a crystalline structure of sugar, cocoa and cocoa butter. But because the crystals are less than 30 microns in diameter, we perceive the structure as a smooth, not gritty. Fudge, nougat and fondant are all crystalline based structures.
There is a delicate balance in taking chocolate, and reshaping it into another state. It’s called tempering. Every time you bite into a chocolate, be it Voges, Godiva or from the map on the interior of the Whitman’s Chocolate box, you have experienced chocolate that has been tempered. Chocolate that is “in temper” will have a high, glossy sheen, a distinct snap and a velvety mouth feel. Despite what you’ve heard or read, wax isn’t added to the chocolate to make it shine. It’s time, temperature and skill.
Essentially, you tear down the crystalline structure of the cocoa fats with heat when you melt it. This redistributes the fat crystals, sugars, milk porteins and the cocoa solids. You then cool it to stabilize and distribute the components, then reheat before the structure reforms. While it is in a liquid state, you shape the chocolate and then let cool so that the structure can reform once the fats in the cocoa butter have evenly distributed within the structure. Believe it or not, that’s the simple explanation.
The basic premise of tempering is something like this:
- Elevate the temperature of the chocolate above it’s melting point, but below it’s scorching point. That’s about a 9 degree temperature window. Also bear in mind that each type of chocolate [dark, milk, white] has a different melting point. In some cases, individual brands of chocolate will have their own unique melting point. Get it too hot, and the chocolate will seize. That’s where the cocoa solids will separate from the cocoa butter, creating a lumpy mess. A few degrees warmer and you’ll be smelling burnt chocolate.
- Next, drop the temperature 30-40 degrees, depending on the type of chocolate, below the melting point to its cooling point. Regardless of the type of chocolate, the temperature window at the bottom end is only 2 degrees. For milk chocolate it’s between 80-82 degrees Fahrenheit. 2 frickin’ degrees! If it gets 1 degree cooler it will start to “set” and you’ll have to start all over again.
As the temperature starts to bottom out, you start heating it again to a workable temperature where the sugars, cocoa solids and cocoa butter are evenly distributed, but the structure is still largely unstable, but the thickening of the chocolate will indicate that crystals are starting to form.
- At this point, you must raise the temperature back up to 88-90 degrees. The mass will be liquid, but “seed” crystals will be present. At this point, in order to keep the chocolate both in temper and stable, you must keep the chocolate in the 2 degree range for as long as you need to keep working with the chocolate. A few degrees higher and your fat crystals will destabilize and you will have to start over. A few degrees lower and your fat crystals will start to form uneven crystalline structures and you will have to start over.
That’s just the chocolate part. Other factors can destroy chocolate’s delicate balance. The temperature of the room should be between 70-75 degrees. Humidity can also wreak havoc on your chocolate too.
That said, I have been working with chocolate now for about 6 or 7 years. I’ve never achieved “perfect temper”. I stand in chocolate stores in awe of the shiny jewels behind the glass. Each one a delicate balance of perfection of heat, fat crystals and skill.
So, now as the temperatures outside start to cool and the relative humidity starts to drop, I will once again head into the kitchen. This time I am armed with an infrared thermometer to carefully watch the ballet of the heating and cooling of the chocolate. The National Weather Service will help me monitor the humidity. The battle of will against the physics of microscopic particles that in a flash of patience and skilled mastery create a bit of magic that vanishes into a perceptual realm of ecstasy.
Sure, there are chocolate tempering machines that do all of the aforementioned steps with mathematical precision. At the end of the cycle, the chocolate can be held in a perfect state of temper as long as there is a power supply. It would be a $700 investment and a fast track to achieving predictable perfection. Maybe one day I will take that step. But until then, learning the ways of my cruel mistress will be far more valuable. And if I succeed, in many ways, it will be infinitely more rewarding.
Sunday, October 4, 2009
The grocery store frustration makes sense now. When I first walked into a local chain here, I was literally overwhelmed at the choices I was presented. Fresh crème fraîche. Meats and cheeses I’d only read about. Varieties of vegetables that were both familiar and foreign were available to be explored. Funny thing is that I have friends who moved here from Los Angeles. They found the selection underwhelming. If that’s the case, then down south, they’d find themselves damn near suicidal.
I didn’t realize how quickly I had adapted, until recently. While my wife and I were on vacation on the coast of North Carolina, I made a trip to a grocery store chain there. When I asked if they had arugula, the clerk wanted to know what it was. I found myself becoming a bemoaning “Yankee”. Crap.
Another thing I have discovered are the specialty stores. In our town it’s the Italian Grocery and Deli, Roma’s, that makes me understand a little further the passion of Italian food. I’ve stood and looked at no less than 30 varieties of Balsamic vinegar. Don’t get me started about the olive oil selection. While this store is relatively small, I could spend an entire afternoon there reading the ingredient lists, and smelling dried spices and cheeses. The grocery itself is only half the story.
I never understood the concept of the deli. I mean, I’d been to Subway, right? It wasn’t until I stopped into the Italian grocers and I was starving. It was the perfect moment to be introduced to mortadella.
It was 3:00 in the afternoon and I hadn’t eaten. I walked up to the counter. I was bombarded with an overwhelming selection of meats and sandwiches, but the name of mortadella was summoning me. When I tried to order, the man behind the counter became frustrated. I didn’t really know how to do this I explained. “I’m from the South and don’t know how to order this.” The man’s whole demeanor changed. He happily walked me through the process making recommendations and suggestions. My result: “I’ll have a large mortadella on a hogie roll. Lettuce, tomato, oil and vinegar-olives on the side to go”. I’ve discovered that the “to go” part is crucial. The ingredients need time to fuse and meld together to make the flavor a cohesive whole. But that’s a sidebar to the main feature.
Mortadella, I speak the name in hushed tones, like a lover summoning the focus of his passion. There is some confusion with this sacred meat mixture and American Bologna. True, they are made by a similar process: chunks of pork and fat are puréed to the consistency of mayonnaise at about 60 degrees, put into a casing and cooked. Mortadella takes this a step further by incorporating extra chunks of fat. Sometime pistachios are added. In Spanish varieties olives or peppers are incorporated. But, if you order Mortadella, by law in the European Union, it must be manufactured in the Bologna region of Italy in order to be allowed to carry the name. But, I digress.
The point is, the chances would have been pretty slim of me ever finding this in the deep South. Bologna is a poor substitute. Yet, many are willing to accept it. But if you look closely, each region in Italy has a subtle variation (7 that I could find), yet here, Oscar-Meyer produces a “meat product” and calls it Bologna, in essence taking away its original meaning and value. The same thing happens in transplanted cuisines in the US. Specifically “Southern Cooking” when it crosses the Mason-Dixon line.
Here in Saratoga Springs, NY, there are two noted restaurants among locals. Not to disparage local eateries, I’ll keep them nameless. One serves barbeque, the other serves “Southern Food”. Neither succeeds. That may seem a harsh criticism, but from someone raised on both types of food-each is a poor substitute. What I have discovered is that unless you know the difference, then it might seem pretty good. Unfortunately, I do know the difference.
To understand this, first you have to understand that southern cooking is derived from a confluence of influences.
The traditional southern dishes reflect the history and past economics of the region. Although the South was once noted for its large cotton plantations, even at that time most rural Southerners were subsistence farmers, and were quite isolated from the rest of the world. These people were most numerous in the Southern Appalachian region, and their ancestral origins were mostly Scotch, Irish, English, Germanic, and to a lesser extent, French or Dutch. They made do with what they could grow, and what they could find in nature. For example, the extensive use of corn meal probably resulted from the fact that wheat was little grown in the South. Native Americans (Indians) were major contributors to the diet of the South. From them, poor southerners learned how to use many wild or cultivated plants and game. In addition, the early African-Americans introduced several of the plants, such as black-eyed peas, okra, sweet sorghum, and watermelons, from which many prized southern dishes are derived. In many affluent households, they were the family cook, and as such, they molded and modified the taste preferences of those they served. There is little doubt that the creative use of food by American Indians, subsistence farmers, and the African-Americans were the major influences on the nature of Southern cooking, and there is historical evidence to indicate that these groups learned from each other.
There are many sub-regions where the type of cooking was influenced by local factors. One important region, as we have pointed out, was the Appalachian region that was populated mostly by subsistence farmers. The cooking of some coastal areas were influenced by their early settlement by the Spanish or French. The well known cuisine of southern Louisiana was mostly influenced by the "Cajuns", who were immigrants from Canada and of French origin.
William J. Gray
On Southern Cooking