Six Stir Fry Tips and an Aluminum Swan

Plus one wicked hot stir fry wok!

stir fry swan

When I attended the Culinary Institute of America one of my favorite classes was Asian Cuisine. What red blooded American boy wouldn’t want to cook on a 110,000 BTU wok? Professional woks stations are like an F-18 fighter jet standing on end with the afterburner blowing away trying to melt metal pans.

One day we took the wok off the 30 inch “Godzilla” burner, which I believe was 110,000 BTUs, and cranked the puppy to high. Two foot flames shot out of the burner. We also had three other woks, which burned at 90,000 BTUs that could crank out the heat as well.

The average output of a home stove is about 7,000 BTUs, about 1/8th the power of the “little” woks we used. Electric stove tops are measured in kW (kilowatts) and average about 2 kW, roughly the same as 7,000 BTUs. If you are cooking on an electric stove top you need a different type of wok than a full rounded bottom, one that makes full contact with the heating element. Follow the tracks for more

Pomona’s Pectin Giveaway

My favorite pectin is having a giveaway!

Pomona's Pectin

About five years ago we started using Pomona’s Pectin and never looked back. We love this stuff because you can make low sugar jams and jellies, or use honey as the sweetener for jams and jellies with the an essence of the honey flavor. We used buckwheat honey for strawberry jam one time and it was incredible.

Brand X pectin was our go to pectin but I always had a problem using four cups of fruit and four or more cups of sugar. The jam always was too sweet and lets face it, that much sugar is not good for anyone. Now our strawberry jam tastes like strawberries, our peach tastes like peach (with a hint of vanilla), and blueberry tastes like blueberry.

Being trained as a chef, I want the flavor of what I’m making to come through and when it comes to jams and jellies Pomona’s makes that happen. For your canning season you should give pectin a try. They have a cookbook available as well as recipes on their site on how to use and adjust recipes to use Pomona’s. Go flavor!

You have until June 17, 2015 to enter the Pomona’s Pectin Giveaway. Prizes included the Preserving cookbook, a box of Pomona’s Pectin, or a case of six eight ounce jelly jars from Filmore Container and you can there’s multiple ways to win.

 

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A Versatile Barbecue Sauce Recipe

A barbecue sauce you can change up each time you make it

barbecue sauce, BBQ, bbq, sauce

The ugly photo to the left? Yeah, I need to make some more barbecue sauce today.

Personally I’ve never been one for killer, blow-the-taste-buds-from-your-head hot sauce. I just don’t get why someone would do that. Humans have about 10,000 taste buds and they are replaced every two weeks or so, but for me it defies logic. My preference is toward a sweeter barbecue sauce with over and undertones of different flavors. We use this barbecue sauce just as it is but you can mix it up to your preference.

Humans experience five tastes sensations: sweet, sour, salt, bitter, and umami. This recipe allows you to play with some of these to suit your tastes. This barbecue sauce can be used as is or as a base. So If you want to blow the buds from your mouth just start adding hot stuff like chili peppers. Want some more sweetness? Add sugar or honey. Maybe switch the honey for maple syrup. How about adding some coffee or espresso? You get the idea.  Follow the tracks for more