Mexican Chocolate
February 26, 2009 | 9 Comments
Other Names
Chocolate para mesa, unconched chocolate
Description
Chocolate as we know it has only existed for a few hundred years. Modern chocolate is “conched” by grinding it for up to 72 hours to give it a smoother texture. Before the Europeans perfected the process of refining chocolate, the cacao bean was used to make a beverage for over 3000 years in Central America.
Mexican chocolate is closer to what chocolate probably tasted like prior to the development of the conching process. It’s very gritty with a crumbly texture that reveals granules of sugar. A look at the ingredients of Ibarra, the most common brand of Mexican chocolate, reveals that there are only 4 ingredients: sugar, cacao nibs, cinnamon and an emulsifier.
What’s it taste like?
It’s typically not eaten straight because of the texture but when mixed with hot water or milk, it makes a fantastic beverage. It’s nutty and sweet with a faint spiciness coming from the cinnamon.
Where do I get it?
Grocery stores in North America that have a Latin American food section should carry it. Otherwise go to a Latin American specialty food store. Ibarra, the most common brand comes in a yellow and red hexagon shaped box with individually wrapped wheels of chocolate inside.
When is it best?
There’s no season, but it can go rancid if it’s too old. Try to buy it from a store that looks like they go through a lot of it.
How do I use it?
The most common use is for making Mexican hot chocolate by mixing a few wedges of a wheel with a cup of hot water or milk. You can add extra cinnamon or some cayenne pepper for some extra kick. Mixed with Masa Harina and cooked with water it makes a thick porridge-like beverage called atole de chocolate. It’s also added to mole to add sweetness, body and a nutty flavour to the sauce.
Nutrition
It contains a lot of sugar, but the cacao in it is high in iron, calcium, magnesium, potassium, and anti-oxidants.
Masa Harina
February 23, 2009 | 8 Comments
Other Names
Masa de Harina
Description
Masa Harina literally means dough flour in Spanish and in Mexican cuisine, it refers to flour made from maize that has been soaked in lime water (calcium hydroxide). It is not the same thing as cornmeal and cannot be used interchangeably. The process of soaking the maize in lime water softens the kernels changing the texture so that the finished dough is more elastic and workable. After the maize is soaked, it’s ground then used fresh as masa, or dried to make masa harina.
In the photo above you can see the fine almost white powder on the right with the dough it forms on the left. In the back is a bag of Maseca brand Masa Harina.
What’s it taste like?
It has a nutty slightly minerally flavour that unsurprisingly tastes like corn.
Where do I get it?
Grocery stores in North America that have a Latin American food section should carry it. Otherwise go to a Latin American specialty food store. It typically comes in bags that look like a bag of flour. Personally I like the Maseca brand.
When is it best?
There’s no season, but if you are able to find fresh masa, which looks more like a dough, the flavour and texture are better than rehydrating dried masa harina.
How do I use it?
Masa harina can be worked into a dough by adding water then allowing it to rest for about an hour to fully rehydrate. This dough can then be pressed into corn tortillas which can be “baked” on a hot cast iron skillet. These tortilla’s can then be used to make tacos or enchiladas or just served along side a stew. If they are cut and deep fried you will have tortilla chips. Masa harina can also be used to make tamales, although there is a special kind for tamales (para tamales) that has a more course grind than the kind for tortillas.
Nutrition
The lime water used to treat the maize adds calcium and releases niacin from the niacytin which greatly increases the nutritional value of the corn.
Fennel
February 17, 2009 | 7 Comments
Other Names
Florence, Finnocchio
Description
Fennel is a vegetable that originated in the Mediterranean but now grows all over the world in coastal regions. It has long stalks with feathery dill-like leaves on top and the stems thicken into a large white bulb at the bottom. The yellow flowers of fennel grow in clusters at the top of the stalks and produce pollen that’s used as a spice. Almost every part of the plant is eaten, including the bulb, stems, leaves seed, and flowers.
What’s it taste like?
Every part of the fennel plant has an anise flavour (like licorice) due to the compound anethole that they both share. While the bulbs are eaten raw in salads, sauteing or roasting them diminishes the intensity of the anise flavour and they become quite sweet.
Where do I get it?
Because the plants are very hardy, they can be found almost anywhere in the world. If you’re buying it at a store, look for tight small to medium sized bulbs that are white and very firm with satiny smooth skin. They should still have the stalks and leaves attached which should be vibrant green without any evidence of wilting or drying.
When is it best?
It’s available all year long, including the colder months because the plant is resistant to frost.
How do I use it?
The bulb can be sliced thin and turned into a salad. Because it has a slightly citrusy taste, it pairs well with oranges and lemons. It can also be sauteed or battered and deep fried which brings out the sweetness in the bulb. Fennel bulbs also make a wonderful addition to braised meat dishes and soups. The stems can be tough but make a good addition to soups and stews, while the leaves can be used as an herb. The seeds also make a good addition to soups and stews, but can also be added to breads and are one the characteristic ingredients in Italian sausage.
Nutrition
Fennel is a nutrient rich food and is an excellent source of Vitamin C, Fiber, Potassium, Manganese, and Folate along with almost 100 other nutrients. It’s also used in traditional medicine as an anti-inflammatory and as a stimulant.
Kombu
February 14, 2009 | 9 Comments
Other Names
dashima, dasima, haidai, kelp
Description
Kombu is a type of thick flat seaweed cultivated in the northern waters of Japan. Although it may sound like a plant, seaweed is technically classified as a type of algae. Kombu comes in many forms making it a versatile ingredient with uses ranging from soup stocks to wrappers and is even eaten as a snack. While it’s rare to find it fresh outside the areas where it’s harvested, it is dried, salted or vinegared and distributed all over the world.
What’s it taste like?
Because of the high concentration of glutamic acids, a building block of MSG, kombu is filled with umami. It’s not fishy at all, with a briny, almost mushroom-like flavour. The white powder on the outside is where much of the flavour is, so don’t wash it off.
Where do I get it?
You can find kombu at almost any Asian grocery store in bags. Dashi kombu typically comes in small rippled sheets about half the size of a credit card. Look for uniform sheets with lots of white powder on the outside. The bigger sheets are typically for rehydrating and wrapping around things such as fish. Salted kombu comes in thin strips and is covered in salt. If in doubt check the label. Most imported foods in the US have labels translated in English. If not you can look for bags with the following symbols either 出汁 or だし.
When is it best?
There’s no season and dried kombu will keep for a very long time.
How do I use it?
Kombu is most commonly used for making dashi and other soup stocks. The broth it produces is very mellow with a briny umami-filled flavour that bolsters other more flavourful dashi ingredients such as katsuobushi or niboshi. In larger sheets it can be rehydrated and used to wrap seafood or meat for stewing. The salted variety can be mixed with hot rice, or be added to porridge. There are also some snack varieties that are either dried or salted and vinegared and make a good accompaniment for alcoholic beverages.
Nutrition
Kombu is high in Iodine, Vitamin K, Folate, Magnesium, Calcium and Iron.
Niboshi
February 12, 2009 | 4 Comments
Other Names
iriko, myulchi, dried baby sardines, dried baby anchovies
Description
Niboshi are baby sardines (anchovies by some translations) that have been boiled once then dried. They vary in size from about 1.5″ (pictured below right) to over 3″(pictured below left) long with the smaller ones having a milder flavour. They’re used in both Korean and Japanese cooking as a flavouring for stock or cooked as a snack.
What’s it taste like?
As you might imagine, dried sardines have a very bold flavour. They’re not “fishy” in a bad sense, but you definitely get a taste of the sea, and they have a sweet, slightly cedar-like aroma. Because they are full of umami-rich glutamates, they make a good addition to stocks and sauces that need a little more oomph.
Where do I get it?
They typically come in small to medium sized bags and can be found at almost any Asian grocery store in the dried food section. There aren’t any other dried fish (that I know of) that have the same shape and size as the ones in the picture above, so they shouldn’t be too hard to find.
When is it best?
Because they are dried, there is no season, but they can go rancid if they are very old, so check for an expiration date and don’t buy them in a store that doesn’t look like they sell much of them. They should be roughly uniform in shape and size and should be mostly whole.
How do I use it?
In Japanese cuisine they are typically used to make dashi which is the basis of almost every soup (from miso soup to udon soup) and sauce in the Japanese food repertoire. Because of it’s bold flavour, niboshi stocks are typically reserved for heavier soups and dishes with katsuobushi or kombu being used for lighter stocks. Niboshi dashi is commonly used in stock for udon, kakuni, and red miso soups. It can also be stewed with soy sauce, mirin and sugar to make tsukudani which is an accompaniment for rice. Seasoned and dried, they’re often eaten as a bar snack with almonds and rice crackers.
In Korean cuisine, myulchi are fried with peppers, soy sauce, sugar and sesame oil to make a type of banchan. They are also used to make stocks for various soups and stews.
Nutrition
High in calcium when consuming the whole fish.
Udon
February 10, 2009 | 10 Comments
Other Names
inaniwa udon, kishimen, sanuki udon, okinawa soba, udong
Description
Udon is one of the 3 most common Japanese noodles. While there are many regional differences in thickness and texture, it is almost always made with wheat flour. As with any type of pasta, fresh udon is the best, but they also come frozen as well as dried. The cooking time varies widely from a few minutes to as much as 20 minutes depending on the thickness and density of the noodle. If the package you get does not have english directions look for a number followed by the following symbol “分”, which means “minutes”. This should give you an idea of how long they need to be boiled for.
What’s it taste like?
Because the noodles are typically served with a soup or dipping sauce they don’t have much of a flavour on their own. They do however have a wide variety of textures. Some regional varieties such as Kishimen and Inaniwa Udon tend to be thinner, but still have a slightly chewy texture when cooked al dente. Sanuki Udon on the other hand which comes from the Kagawa prefecture is thick and very chewy with a texture almost reminiscent of rice cake (even though the noodles are made from wheat flour).
Where do I get it?
You should be able to find dry Udon at almost any supermarket that has an Asian food section. If they carry it fresh, it would most likely be in the refrigerated aisle near the tofu. For the best selection, try to find a Japanese market in your area.
When is it best?
Fresh is best, but some of the frozen ones and even the dry ones can be quite good as long as you don’t over cook them.
How do I use it?
Udon can be served hot in a broth, or cold with a dipping sauce. The toppings and soups are similar to soba with variations such a tempura udon, kitsune udon (with fried tofu) and tsukimi udon (with a raw egg on top). Other variations that are exclusive to udon noodles include karei udon (with japanese curry on top), and yakiudon (pan fried with veggies, seafood and a sweet sauce).
Nutrition
Udon noodles are high in carbohydrates and protein.
Katsuobushi
February 9, 2009 | 11 Comments
Other Names
kezuribushi, kezurikatsuo, hanakatsuo, shaved skipjack, shaved bonito
Description
This is a basic ingredient in the Japanese kitchen made from dried bonito (skipjack tuna) which is a fish prized for its high concentration of umami compounds. By drying it, the level of umami is further concentrated, making katsuobushi a core component of most Japanese stocks (dashi).
What’s it taste like?
Since it’s dried and shaved very thin, it has an almost paper-like consistency, but as it meats your tongue, it explodes with an intense smoky flavour that almost tastes like you’re sucking on a bouillon cube. If you’ve ever had miso soup before, you’ll recognize the flavour since miso soup is made using stock extracted from katsuobushi. Unfortunately the art of making dashi from katsuobushi is dying as most people opt for the more convenient “instant” dashi powders which are loaded with MSG.
Where do I get it?
Katsuobushi should be available at any Japanese grocery store and may be found in the “Asian” section at major supermarkets. They either come in big plastic bags, or in smaller bags which contain small serving sized packets.
When is it best?
Since it’s a dried food, there is no season, however you want to make sure it’s not past its expiry date as the flavour diminishes as it gets older.
How do I use it?
Katsuobushi comes in a few different thicknesses. The thick ones are used for making dashi (Japanese stock), while the thinner ones can be used as a topping for various dishes including okonomiyaki and oshitashi. When mixed with soy sauce, it’s called okaka and is a common filling in onigiri (rice balls).
Nutrition
Some studies have shown that when katsuobushi interacts with certain enzymes an oligopeptide is produced that lowers blood pressure.
Tomatillo
February 8, 2009 | 8 Comments
Other Names
ground tomato, husk tomato, mexican tomato, ground cherry, tomate de cáscara, tomate verde.
Description
These little guys look almost exactly like small green tomatoes, but unlike tomatoes, they naturally grow in a papery husk. While different varieties come in a multitude of colors, tomatillos are most widely known for their bright green color. When purchasing, look for a dry green or brown, papery husk that is evenly colored. Looking inside the husk, make sure the tomatillo is firm when gently pressed and that the skin is shiny and smooth (not wrinkled). It’s okay if they are slightly sticky as this is a natural byproduct produced by the plant as the fruit matures.
What’s it taste like?
Bright green, citrusy flavour with small seeds. It’s probably closest to a green tomato in taste, although it is much more sweet and fruity.
Where do I get it?
They are widely available in North American supermarkets, but if you can’t find them in your local supermarket, try going to a Latin American market which should definitely have them.
When is it best?
Tomatillo season closely overlaps with tomato season with the best ones coming on the market late summer to early autumn. They are however widely grown in Central and South America, so they are typically available all year round in North America.
How do I use it?
Tomatillos are widely used in Mexican and other Latin American cuisines in sauces. It’s delicious roasted and turned into Salsa Verde, and is also the primary ingredient in Chile Verde. While roasting concentrates the flavour and intensifies the sweetness, fresh tomatillos taste great chopped into a salad, or turned into a raw salsa.
Nutrition
High in dietary fiber, vitamin C, vitamin K, niacin, potassium and manganese.
Welcome to Ingredients by No Recipes
February 8, 2009 | 7 Comments
In a recent survey over at No Recipes a few people mentioned that they’d love to hear more about some of the more unusual ingredients I cook with. While I’ve tried to provide a primer the first time I use an ingredient, I realize some readers may have tuned in after I first posted about an ingredient.
Moreover, my philosophy on cooking is that if you know some basic techniques, have a bit of creativity, and understand the nature of the ingredients you use, you shouldn’t need a recipe to create a delicious meal. That’s why I’ve created this blog. While you could always just look up exotic ingredients in a dictionary, they won’t tell you where you can find it, how to pick the best ones, or what you can do with it. That’s just some of the info I want to share with you about the ingredients in my kitchen.
If you have a mystery ingredient that you want to know more about, write us at ingredients at norecipes . com and our crack-team of researchers will get on it to find you the answers you need.
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