Explore Condiments: From Mustard to Chutneys

1. Chapter 10 Condiments, Crackers and Pickles

2. Chapter 10 Objectives • Identify condiments such as mustard, ketchup, chutney, relish, and compote • Understand the process of making flavored oils and vinegars • Explain the role of pickles • Describe the process of making chips and crisps

3. Condiments • Condiments are assertive, sauce-like creations, typically served on the side and added at the diner’s discretion. • Condiments can also be used as ingredients in a recipe, or to a finished dish for added flavor. • Something thought of as a condiment can also be used as a sauce or accompaniment.

4. Mustard • Many different varieties of plain and flavored mustards from around the world. • Mustard is very versatile and pairs very well with variety of items including varieties of meats, cheeses and poultry • Used as an emulsifier in vinaigrettes • The chemicals in the mucilage of the mustard seed act as emulsifiers. When ground, the mucilage, protein, and carbohydrates of the seed coat oil particles which allow them to mix with water, creating an emulsion.

5. Mustard Special mustards from around the world have their own unique qualities. • Some are very hot, mild, smooth, grainy, etc. • Mustards start with one of three types of mustard seeds – white, brown or black (or a combination) • White mustard seed variety is hot and tangy on the tongue. Mild yellow mustard is made from white seeds. • The the black and brown varieties carry their heat and pungency up to the nose, eyes, and forehead, and have a more intense, longer-lasting flavor and pungency than the white. The stronger mustards come from darker seeds.

6. Mustard • Dijon mustard is made with verjus or white wine. • Prepared mustards are made from powdered mustard, combined with vinegar and water. • Some mustards will contain a variety of ingredients including oil, wine, beer and sugar and a variety of different spices.

7. Mustard • American-style mustard is made from white mustard seeds and gets its distinctive yellow color from turmeric. • European mustards are made from brown mustard seeds and can be grainy or smooth. • When making mustard with whole seeds, it is necessary to soak the seeds for several days in either wine, vinegar, or a combination of both before processing.

9. Ketchup • Slightly sweet, vinegar-y flavor and thick consistency • Origins are unknown but can be traced to: • France in the 17th century • The British • East Asia • Early recipes called for ingredients such as kidney beans, mushrooms, anchovies, liver, and walnuts. • Today’s ketchup is predominantly tomato-based • Ketchup is very versatile and is has many uses beyond just a condiment.

10. Chutneys • Sweet-and-sour condiments • Usually fruit-based • Generally highly spiced • Favored in Indian cuisine • They may be served cold or warm • Mango chutney is one of the most common in the world, but the possibilities are endless when it comes to creating a chutney • Chutneys offer an easy way to add a sweet, acidic and spicy profile to a dish.

11. Chutneys A well made chutney has the perfect balance of sweet, sour, and spice There are two methods in which to make a chutney • Gastrique Method: ¼ cup sugar to ½ cup vinegar. Approx. 1# fruit • Caramelize sugar, add vinegar, cook out lumps • Add diced/peeled fruit • Simmer till reduced, fruit is cooked • Basic Simmer Method: • Adding brown sugar, vinegar, water, fruit and any additional ingredients to a pot and simmer all together for 10-15 mins.

13. Pork Belly, Sauerkraut, Tomato Chutney, Potato Espuma (foam), Almond Gel, Almond Crust

14. Relish • Can be an accompaniment to cool spicy dishes or add additional flavor • May be as simple as a garnish of well seasoned diced cucumbers or radishes • May be as complex as a caramelized red onion relish, items cooked in a pickle or brine, or highly seasoned and garnished with dried fruits • Relishes can be similar to a chutney, but can be served raw. If cooked, they are not cooked as long as a chutney, and the fruit or vegetable is typically cut much smaller. • Think refinement!

15. Compote • Compotes are often made by cooking or stewing fruits in syrup • A fruit compote can be whole or pureed • Savory compotes can be used to accompany galantines or pâtés in much the same way that a chutney is used • Savory compotes can be made with fruits and just omitting the sugar. • Can also be made with ingredients such as onions, eggplant, and fennel

16. Grilled Humboldt Squid, Chimichurri, House Guanciale, & Chickpea Relish

17. Elderflower Smoked Halloumi, Rhubarb Relish, and Edible Flowers

18. Miso glazed halibut with grapefruit and avocado relish

19. Flavored Oils and Vinegars • Good-quality oils and vinegars can be infused with: • Spices • Aromatics • Herbs • Fruits or vegetables • Work well as condiments or even finishing a dish. • Excellent to use as dressing for vegetables, pastas, grains or fruits • Also a great substitute in vinaigrettes and other dressings • Four methods used to infuse

20. Flavored Oils and Vinegars #1: Warm infusion • Heat the oil or vinegar very gently over low heat with flavoring ingredients such as herbs, citrus zest, or spices, just until the aroma is apparent. • Let the oil or vinegar steep off the heat with the flavoring ingredients until cool, then pour into storage bottles until cool. • May strain or leave ingredients in for more intense flavor • If straining, use cheesecloth

21. Flavored Oils and Vinegars #2: Steeping • Place the herbs or aromatics in a glass or plastic bottle. Heat the oil or vinegar briefly, until just warm. • Pour over the aromatics and let rest until desired flavor is achieved. • May add additional herbs or aromatics after several days to intensify flavor

22. Flavored Oils and Vinegars #3: Purées • Puree raw, blanched or fully cooked vegetables, herbs, or fruits and bring puree to a simmer, reducing if necessary to concentrate the flavor. • Add the oil or vinegar and transfer to a storage container. • You may leave the oil or vinegar as is and use it as a puree, or strain and remove the fiber or pulp

23. Flavored Oils and Vinegars #4: Cold Fusion • Combine room temperature oil or vinegar with ground spices, fresh herbs, or aromatics. Transfer to a storage container. • Let the mixture settle until the vinegar or oil is clear and the spices have settled to the bottom. • Decant the oil or vinegar once the desired flavor is achieved.

24. Flavored Oils and Vinegars Foodborne Illness Garlic-in-oil, and other vegetable-in-oil mixtures • Introducing fresh or raw ingredients into oil can run the risk of foodborne illness, mainly botulism (anaerobic environment) Do not store at room temperature! always refrigerate garlic/vegetable infused oils • Try to use within a week • Dried/dehydrated garlic is safe and shelf stable • Commercially prepared garlic in oil has been acidified using strict guidelines

25. Pacific Striped Bass with Quinoa, Currants, Toasted Pine Nuts, and Citrus-Infused oil

28. Pickles Pickling is the process of preserving food by anaerobic fermentation in brine to produce lactic acid. • To do this we marinate and store food items in an acid solution, usually vinegar. This procedure gives the food a salty or sour taste. • Natural pickling: uses a 5% (2 oz salt to qt water) brine which beneficial bacteria produce lactic acid, the sour flavor and preserving method • Natural Fermentation:Examples include sauerkraut and kimchi which rely on only salt and and beneficial bacteria for fermentation.

29. Pickles Natural Pickling Procedure • Bring the brine to a boil, cool to room temperature. • Completely submerge vegetables in brine, ferment at room temp for 7 days -Should be crunchy and sour • Strain, re-boil brine to sanitize, cool and store vegetables under refrigeration.

30. Pickles Traditional Pickling • Uses vinegar, salt seasonings, and an anaerobic environment • Do not use table or iodized salt, this will make the brine cloudy • Canning process should be followed very closely to prevent foodborne illness

31. Pickles Quick Pickling • Done for flavor rather than preservation. • Flavors are not as complex and products won't keep nearly as long • Procedure: Heat a brine that can include vinegar, water, salt, spices. Pour hot brine over vegetables and chill completely. • Will keep for approx. 10 days.

32. Chips and Crisps • Crackers and other breads may be eaten alone or as a support item that adds flavor and a textural counterpoint. • Uses: • With dips • With spreads • With salads • With appetizers • Add crunch/texture to a plate

33. Fried and Baked Chips • Vegetables that can be sliced thin and fried until crisp: • Potatoes • Sweet potatoes • Plantains • Carrots • Beets • Parsnips • Items that can be sliced thin and baked/dehydrateduntil dry and crisp: • Pears • Apples • Bananas • Other fruit

34. Crackers Can be produced in a number of ways: • Icebox-style crackers: A savory dough is prepared, rolled into a log, chilled, and then sliced and baked. • Cracker dough may also be made and rolled by hand or through a pasta machine. • Very important to dock crackers before baking • Cracker garnishes: • Sesame seeds, Poppy seeds • Fresh herbs • Spice blends

35. Homework Reading Assignment: Chapter 11: Buffet Presentation -Hand out recipes, assign teams for Lab tomorrow