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As far as I know, most bagged produce does not have a preservative in it. A good restaurant will wash it and spin it dry anyway, though.
I've been in the kitchen of some high volume restaurants, the lettuce comes out of the bag and is onto a plate in such a short amount of time that preservatives are not needed.
Salad bars are breeding grounds for all sort of food-borne illnesses and allergies. Too many salad bars don't keep warm foods hot enough or cold foods cold enough. Cross-contamination of foods at a salad bar is commonplace, so anyone with a gluten allergy (just to mention one) has to be very careful. I've been to far too many restaurants where the people stocking the salad bar know very little about what each item contains, many of them come straight out of a carton, jar or can. (One of our pet peeves is places that don't know that ranch dressing contains garlic.)
The reason garlic is considered 'healthy', as I wrote in my first blog post last spring, is that it slows down your digestion. That means you absorb less of the food and what you do absorb is broken down into things your body can handle better.
That's great unless, like my wife and perhaps another 2-3 % of the population, your body's reaction to garlic is to basically shut your digestive system down completely for several hours.
The FDA and USDA don't recognize garlic allergy as a food issue yet, but 30-40 years ago they didn't recognize gluten allergy issues, either, so there's still hope.
In many restaurants, they use jars of pre-minced garlic, which may contain preservatives. These days there are limitations on what preservatives can be used on salad bar items, but I suspect many restaurants make their own 'preservatives' that ignore those limitations.
I made an apple pie on Sunday morning and made popovers to go with supper before the Super Bowl.
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This reply was modified 8 years, 8 months ago by
Mike Nolan.
I made boeuf bourguignon and Thousand Island salad dressing (starting by making my own mayonnaise).
Maybe it's like Velveeta or the Kraft jar cheeses, no refrigeration needed until it's opened.
January 31, 2017 at 11:34 am in reply to: How Many Different Flours Do You Have in Your House? #6489Well, now I need to itemize mine:
KAF AP
KAF bread
GM unbleached
pastry flour
cake flour
White Lily Flour
bleached AP flour
whole wheat flour (freshly ground in my mill) from both hard red and soft red wheat berries
cracked wheat
wheat bran
vital gluten (seldom used these days)
semoina
sprouted wheat flour
rye flour
rye chops
corn meal
corn flour
cornstarch
potato flour
potato starch
sweet rice flour
brown rice flour
tapioca flour
barley flour
sorghum flour
millet flour
teff
garbanzo bean flour
arrowroot
almond flour
hazelnut flour
pecan meal
oat flour
oat bran
rolled oats
steel cut oats
buckwheat flour
soy
flaxListing whole seeds would take some time, too.
And I may have missed a few.
I generally use whole-milk mozzarella on pizza and lasagna, but I do like to add a sprinkle of a four-cheese blend I get at Sams Club that has Romano, Parmesan, Asiago and Provolone. My mother used to say that a pizza without some Romano cheese on it is boring.
If I include non-wheat flours, I'm probably at 20 or more.
A cupcake-sized pot pie is small enough that I don't bother to cut vents in it.
There are enzymes present that might improve flavor by aging even in an unyeasted pizza dough.
If you didn't age the dough a long time, the baking soda might provide some rise.
Has anyone seen a pizza crust recipe with double acting baking powder in it?
I make individual sized chicken pot pies in a cupcake pan, topped with a little puff pastry, then I freeze them, take them out of the pans and put them in plastic bags. Pop one in the microwave for a few minutes and it's nice and warm.
Before my wife's mother died, we'd package up chili in individual servings for her. She always called it 'tomato soup' because it was heavy on tomatoes.
KP posted his thoughts on bleached flour and cookies more than once on the old BC, I think/hope one of them got archived and posted here.
Short form: Bleaching flour weakens the gluten bonds, so you wind up with less chewy cookies.
Alton Brown's episode on cookie-making did an excellent job of talking about how to get soft, crisp or chewy cookies by manipulating the amount of sugar and fat.
A few years ago I made a large batch of eclairs (like 8 dozen) and wound up making about 6 batches of pastry cream (several of them gluten-free, to go in gluten-free eclairs). With practice, the prepping/cooking part is not where you spend the most time.
The most time-consuming part of making pastry cream is chilling it, and spreading it fairly thin on a sheet pan then putting it in a blast chiller is one way cooking competitors have to speed that up. Using a drum sieve to strain it saves time, too.
And they don't usually wait for it to get fully chilled and set, they just get it down to about 80. An extra egg yolk or two will produce a fairly firm pastry cream even when it's tepid. I have discovered, though, that it is possible to have a pastry cream get too eggy, it tastes more like scrambled eggs than pastry cream.
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This reply was modified 8 years, 8 months ago by
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