Cooking blog, Techniques, Food, Coffee, Spices - homecooked.cz

Carbon & Cast Iron Pan

Peter B. — Sun, 11 Feb 2024 23:35:42 +0000

Historically, cast iron cookware is very old. It was prevalent in ancient China, where cast iron pots and pans were crafted using traditional casting techniques. Cast iron cookware became more widespread in Europe during the Middle Ages, with evidence of cast iron pots and pans being used in various culinary practices.

Carbon steel cookware, like cast iron, has been used for centuries, though it gained popularity in the culinary world during the 20th century. Carbon steel is an alloy of iron and carbon, with a higher carbon content than stainless steel, giving it similar properties to cast iron but with some differences.

Lastly we can encounter cast iron pans which are fully coated in enamel. Enamel is a type of glassy coating that is applied to metal surface. This layer fully covers the cast iron which is in hearth of these pans and is used for even heat distribution.

Series about Pans

Choosing a right pan for your cooking is as much important as anything else. In these articles I will describe my learnings on this topic based on type of pan:

Science related to pans:

Leidenfrost effect
Maillard reaction

Therefore we have three types of these pans:

Cast Iron Pans
Carbon Steel Pans
Enamel Cast Iron Pans

Cast Iron and Carbon Steel

Iron pans do require higher maintenance. To achieve non-sticking on these pans we need to season them. This is done by coating pan in thin layer of vegetable oil and heating pan till oil polymerizes in to something we call “seasoning”. This layer also helps prevent rust and enhances the flavor of foods.

Iron pans can’t be put in to dishwasher. Abrasive dishwasher cleaner will remove seasoning and cause pan to immediately oxidate and form rust.

Both materials are reactive to acidic food. This will cause seasoning to break down in to food. Iron will leach to the food, which can alter the flavor of the dish. This can result in a slightly metallic taste or a change in the overall flavor profile of the food. It’s not recommended to use these pans for recipes which are heavy on acid.

Cast iron is most sought for outdoor cooking over open fire as it can whit-stand high temperatures and is very durable overall. Cast iron is experiencing huge comeback today, as it’s very conductive material which works great on modern induction stovetops.

Cast Iron pan directly over open fire

Differences & Producers

Carbon steel tends to be more expensive, lighter in weight also reacting faster to temperature changes. Most reputable producer of carbon steel pans is De Buyer (France) or Matfer (USA).

Cast iron pans are relatively inexpensive. Their biggest disadvantage is heavier weight. They are usually slow in reaction to temperature adjustment. Most reputable producer of cast iron pans is Lodge (USA) or Staub (France).

Carbon Steel Pans

Enamel Cast Iron

Enamel Coated Cast Iron pan

The enamel coating provides a smooth and non-porous cooking surface that is resistant to staining and odor absorption. This makes enamel-coated cast iron ideal for cooking acidic foods, such as tomatoes or wine-based sauces, without imparting off-flavors or reacting with the food.

The non-stick enamel surface is easy to clean and requires minimal maintenance. Unlike traditional cast iron, enamel-coated cast iron does not require seasoning and can be washed with mild soap and water.

Like traditional cast iron, enamel-coated cast iron retains and distributes heat evenly, ensuring consistent cooking results. It also retains heat well, allowing food to stay warm for longer periods after cooking. They are therefore perfect for braising or stewing meat.

Most reputable producer of cast iron pans is Le Creuset (France) or Staub (France).

Safety

Cast iron itself is not typically susceptible to pollution by heavy metals. Cast iron is primarily composed of iron and carbon, with small amounts of other elements like silicon, manganese, and sulfur. These components are generally not considered harmful heavy metals. However, contamination with heavy metals can occur if the cast iron is exposed externally to heavy metals.

For enamel coated pans, raw materials used in the production of enamel coatings, as well as the manufacturing process itself, can potentially introduce contaminants if not properly controlled.

Additionally, make sure to avoid using pans with damaged enamel coating. Damaged or deeply scratched enamel coating tends to chip and can get in to food which poses great health hazard.

To minimize the risk of heavy metal contamination when using iron cookware, it’s important to use cast iron cookware from reputable manufacturers.

The post Carbon & Cast Iron Pan appeared first on homecooked.cz.

Leidenfrost Effect

Peter B. — Tue, 02 May 2023 18:29:27 +0000

We can’t stress enough how important it is to heat the pan to the correct temperature before cooking. This is in fact even more important than having well seasoned cast iron or carbon steel pan. In case of stainless steel pan, this is crucial to achieve non-stickiness.

Long story short, to avoid sticky pan, heat it at 193 °C (379 °F)

You can test it yourself with water droplet test. Initially, as the temperature of the pan is just below 100 °C (212 °F), the water flattens out and slowly evaporates, or if the temperature of the pan is well below 100 °C (212 °F), the water stays liquid. As the temperature of the pan rises above 100 °C (212 °F), the water droplets hiss when touching the pan, and these droplets evaporate quickly.

When the temperature exceeds the Leidenfrost point, the Leidenfrost effect appears. If the pan’s temperature is at or above the Leidenfrost point, which is approximately 193 °C (379 °F) for water, the water skitters across the pan and takes longer to evaporate than it would take if the water droplets had been sprinkled onto a cooler pan.

Series about Pans

Choosing a right pan for your cooking is as much important as anything else. In these articles I will describe my learnings on this topic based on type of pan:

Science related to pans:

Leidenfrost effect
Maillard reaction

Science behind

The Leidenfrost effect is a phenomenon in which a liquid, when heated to a sufficiently high temperature, will form a vapor layer around itself, which insulates it from the hot surface and causes it to levitate or “skate” on the surface. In cooking, the Leidenfrost effect can be used to cook food on a hot griddle or frying pan without sticking or burning.

When a liquid is dropped onto a hot surface, it initially makes direct contact with the surface and begins to heat up. As it heats up, it starts to evaporate and forms a layer of vapor around itself. This vapor layer insulates the liquid from the hot surface, reducing heat transfer and preventing the liquid from boiling away too quickly. The vapor layer also provides a cushion of air that allows the liquid to “float” or move around on the surface.

When cooking with the Leidenfrost effect, it’s important to use a hot, dry surface, such as a preheated griddle or frying pan. If the surface is too cool or wet, the Leidenfrost effect may not occur, and the food may stick or burn. Additionally, the Leidenfrost effect is most effective with thin, flat foods, such as pancakes or crepes, which have a large surface area in contact with the hot surface. Thicker foods may not make sufficient contact with the surface to generate the vapor layer necessary for the Leidenfrost effect to occur.

Impact on the Maillard reaction

The Leidenfrost effect can have a significant impact on the Maillard reaction, which is a chemical reaction that occurs between amino acids and reducing sugars in food when heated. The Maillard reaction is responsible for the browning and development of flavors in many cooked foods, including bread, meat, and vegetables.

When a liquid is heated on a hot surface, the Leidenfrost effect can cause the surface temperature to be lower than the actual temperature of the liquid. This can result in a slower and less intense Maillard reaction because the reduced surface temperature may not be high enough to cause the necessary chemical reactions to occur.

In some cases, the Leidenfrost effect can even prevent the Maillard reaction from occurring at all because the vapor layer around the liquid can prevent direct contact with the hot surface, which is necessary for the Maillard reaction to take place.

However, in certain cooking techniques, such as searing or frying, the Leidenfrost effect can be desirable because it can help prevent the food from sticking to the hot surface and can also create a crispy or crunchy texture. In these cases, the Maillard reaction may occur more slowly, but the resulting flavor and texture can still be desirable.

Overall, the impact of the Leidenfrost effect on the Maillard reaction will depend on the specific cooking technique, the type of food being cooked, and the desired outcome.

The post Leidenfrost Effect appeared first on homecooked.cz.

Stainless Steel Pan

Peter B. — Tue, 02 May 2023 17:00:33 +0000

Widespread adoption of stainless steel cookware occurred during the mid-20th century, coinciding with advancements in metallurgy and manufacturing techniques.

There can be multiple types of the stainless steel pan. They are either full clad or feature a metal cores which is sometimes called “sandwich”. Biggest disadvantage of these pans is that food tends to sticks to the surface. However there is a way how to achieve non-sticking even on these pans. Stainless-Steel pans are great for cooking acidic food, sauces and soups. We recognize two types of the pans:

Series about Pans

Choosing a right pan for your cooking is as much important as anything else. In these articles I will describe my learnings on this topic based on type of pan:

Science related to pans:

Leidenfrost effect
Maillard reaction

Metal Core “Sandwich” Pans

These are usually most affordable option amongst stainless steel pans. Thick metal core is at the bottom of the pan. Side of the pot are usually made from thin sheet of stainless steel. These pans tend to cook from bottom, therefore they heat food unevenly especially from sides.

They are not particularly good choice for stewed recipes or braising where even heat from sides is often required to achieve even cooking.

There are usually two types of cores:

Aluminium core

Aluminium is light there it makes pan lighter, however on cost of heat retention. There are also versions with thicker core, which improves heat retention while keeps pan light.

Steel core

Heavy steel is great in retaining heat, pan can achieve very high temperatures. This comes at cost that pan is usually heavier, more expensive but also more durable with better temperature stability.

Full Clad Pans

Stainless steel layers extend from the base of the pan up to the rims, ensuring durability throughout the entire cooking vessel. Fully clad pans offer the benefits of even heat distribution not only across the bottom of the pan but also up the sides, allowing for more precise cooking and uniform results. Additionally, they provide durability and resistance to warping, making them popular choices among home cooks and professional chefs alike.

Thickness of these pans varies. They can be made of several layers of metal. Material of these layers can vary. This greatly influences properties of the given pan.

These pans are the best choice, however they come at higher price as there is more metal required and harder manufacturing process involved.

How to achieve non-stickiness?

First of all, never put oil in to the cold stainless steel pan!

In order to get food sticking less to the surface is to achieve Leidenfrost effect. In short heating the pan to approximately 193 °C (379 °F). However if we need to make two eggs quickly it’s sometimes simpler to use hybrid or teflon pan.

Don’t forget that in certain cases, like searing meat, we actually want food to stick to the cooking surfaces, in order to support Maillard reaction. In those cases it’s recommended to heat pan to up to 450°F (230°C).

The post Stainless Steel Pan appeared first on homecooked.cz.

Pepper, The King of Spices

Peter B. — Mon, 05 Dec 2022 15:20:24 +0000

Most of us don’t give pepper a second thought, even though it’s on almost every kitchen table. Yet this spice that we take for granted earned such respect centuries ago that it put wind in the sails of Columbus and practically changed the course of history by playing a key role in the development of trade.

History of pepper

Pepper is native to the monsoon forests of the Malabar coast in southwest India. In the early stages of the spice trade, Venice was the city through which all spices flowed. Pepper was the largest import, and because Europeans craved it so much that they consumed more than six and a half million pounds of it a year, the Venetians could set a price for the spice. When the price became prohibitive, other Europeans looked for new ways to procure the spice.

The Portuguese first gained control of the spice trade when Vasco de Gama reached the west coast of India, but their margin on pepper matched that of the Venetians. To make matters worse, the Dutch East India Company was formed, whose pepper shipments cost consumers even more. The British and French set up their own East India Companies and competition eventually drove down the price of pepper.

Six years before Vasco de Gama reached the East, Christopher Columbus set out in search of a similar route. Like other explorers, his goal was to return with a ship full of spices. When he landed in America, the closest thing to pepper was the chilli peppers used by the Indians. He brought the fiery vegetable back and called it by the same name as the spice, a confusion that continues to this day. Columbus would have been proud to know that once the pepper plant was brought to the New World, Brazil became one of the world’s largest producers of the spice.

Today, pepper is still king among spices and accounts for a quarter of all modern spice trade. Its ability to subtly enliven dishes without overpowering their flavour makes it indispensable in cuisines around the world. From the humble peppercorn grinder to expensive grinders with multi-coloured peppercorns, it is hard to imagine cooking without this spice.

Color of the peppercorns

Color of the peppercorn is defined based on level of ripeness when it was collected. Green peppercorn is obviously not fully ripe, therefore pepper collected in this phase is usually more fruity and less spicy. Black peppercorn is somewhere in middle and it’s most common way of producing. If we remove black skin on the pepper we get white peppercorn.

And lastly we have red pepper. Red color is indicator of ripeness and is achieved by letting pepper to ripe fully. This is usually most expensive peppercorn because it obviously requires more time till harvest is possible. This type of peppercorn is usually more spicy but also very sweet and aromatic. I my opinion the best pepper.

Types of peppercorns

These days when trade is interconnected and globalized we can get our hands on nearly any variety of peppercorns. Most of the peppercorns are actually same plant just grown in different conditions. This modifies taste of the final product and gives it uniqueness. Then there are peppercorns which are coming from completely different plant. The fruit is however resembling peppercorn and therefore we call it pepper.

Below I’ve gathered the most notable pepper and non-pepper varieties that you should definitely try.

Tellicherry Pepper

The name Tellicherry is used to refer to a selected black pepper which, unlike regular pepper, is harvested at the highest possible stage of ripening. This longer ripening time makes the pepper berries larger and gives them a varied set of flavours. That is why this pepper is also referred to by the acronym TGSEB (Tellicherry Garbled Special Extra Bold), which means that it is the strongest and most beautiful pepper berries hand-picked and after harvesting, they undergo gentle drying and gentle processing. Only a small amount of the total pepper production is processed in this way due to the high quality requirements.

If we compare Tellicherry pepper with the classic pepper, at first inhalation we are surprised by the intoxicating rich aroma and then we discover citrus, cherry, fresh notes of tea leaves with a hint of cedar, accompanied by traces of juniper in its subtle fruity taste.

Thanks to this complexity of flavours, Tellicherry pepper has a wide range of uses in the kitchen. It can be used as a regular pepper, but with a much stronger flavour experience. In addition to its classic use to flavour all kinds of meats, poultry, fish and seafood or sauces and dressings, don’t be afraid to use it in desserts and fruit pies.

Tellicherry pepper is suitable for all kinds of meat, sauces, dressings. It can be used just like classic black pepper
Tellicherry pepper is named after only one of the first Indian trading ports from which pepper was imported to Europe
Native of India, Periyar Wildlife Sanctuary in Kerala
It is usually harvested at the stage of relative ripeness, i.e. somewhere between black and red

Kampot Pepper

The Kampot pepper originates from Cambodia and is a rare pepper specialty, considered to be the finest pepper in the world. The knowledge of growing this plant has been passed down through generations in Kampot province since at least the 13th century. Its cultivation is very difficult because it has to be harvested at the right time and therefore most pepper growers avoid this variety.

Kampot pepper is produced in four forms: green, black, white and red, all of which come from the same plant. The difference lies in the way it is harvested and the time it takes to ripen. The green pepper as we know it retains its colour through a process of dehydration, while drying produces black pepper. The red colour is acquired when the balls reach full maturity and the white colour is due to the removal of the skin from the previously soaked red grains.

The cultivation of Kampot pepper has a long history. It was first described in the 13th century by the Chinese diplomat Zhu Daguan, who visited the Kampot area. Modern intensive production of Kampot pepper began in the 1870s during French colonial rule. At the beginning of the 20th century, about 8000 tonnes of Kampot pepper were produced annually, and in the 1960s about 3000 tonnes. However, further pepper production was severely affected by the civil war in Cambodia, and by the end of the 20th century only 4 tonnes per year were harvested.

Kampot pepper goes well with meat, poultry and fish
Originally from Cambodia, Kampot Province in the foothills of the Dâmrei Mountains
Kampot pepper can be found in all stages of maturity, but most often black and red

Malabar Pepper

Black pepper from the Malabar region of India is also known worldwide as tiger pepper.
The fact that another famous pepper, Tellicherry, is also grown in this area of India shows how important this pepper growing region is. Due to its quality, Malabar pepper is popular in all cuisines around the world.

Malabar pepper is very aromatic with a pleasant pungency and a subtle fruity aroma. Its slightly earthy flavour notes are ideal either for direct seasoning of roasted and grilled meats by grinding in a grinder or for marinating.

The mild pungency of this Malabar pepper also goes well with cheese and other sauces. However, in addition to savoury dishes, it is also used to flavour sweet dishes and desserts made from caramelised fruit or in jams.

The Malabar Coast, from which this pepper originates, is also called the pepper coast because the finest Malabar and Tellicherry peppers are grown here.

Ideal for steaks, fish or vegetables
Origin from the Malabar region of India
It can be obtained at all stages of maturity

Lampong Pepper

Lampong is a black pepper that comes from the Lampung region of South Sumatra, Indonesia. The main export market for this type of pepper is mainly the USA, where it is used almost exclusively in ground form.

The black peppercorns have a hot, dry and spicy taste with notes of fresh wood and a resinous background. Lampong black pepper is lighter and smaller than ordinary pepper varieties. They are therefore suitable for use in pepper mills with both metal and ceramic mechanisms. Whether whole, crushed or ground, they enhance dishes with a pleasant spiciness and add a round and deep flavour.

Lampong black pepper is used not only to flavour dark meats such as beef and lamb, but also fish
Originally from Indonesia, Lampong region in South Sumatra

Timut Pepper

Also known as grapefruit pepper

Grapefruit Highland pepper is one of the rarest spices in the world. It grows wild in remote areas in the foothills of the Himalayas and its harvesting is an arduous manual task undertaken by small farming cooperatives.

As the name Grapefruit Pepper suggests, its aroma on first taste contains the unique flavours of grapefruit, lime, lemon balm and pomelo mixed with a mild spiciness and subtle bitter notes. The flavour of this pepper goes wonderfully with fish, seafood and poultry, but also in sweet dishes for desserts, pastries, cakes or sweet fruits.

For a perfect release of the aroma, we always recommend that the pepper is freshly ground in a grinder or crushed in a mortar just before use. Only add this highland pepper to food at the end of cooking so that the flavour is not lost by the heat.

If you want to give this pepper a kick, you can combine it with Malabar or Tellicherry black pepper or with chilli, with which it is very compatible in taste.

It is not really a pepper, it belongs to the citrus family, which explains its pungent citrus aroma and fresh taste of grapefruit. This pepper is a close relative of Sichuan pepper from China and Sancho pepper from Japan. All three species, together with Timut pepper, belong to the group of small Asian citrus fruits.

Originally from Nepal
It is not the fruit of the pepper tree (zanthoxylum alatum)

Cubeb Pepper

The fruits of cubeb pepper are small green berries which, like black pepper, are dried in the sun after harvesting until the skin turns black. However, unlike black pepper, cubeb pepper has a small stalk by which it is easily recognisable. Compared to regular pepper, cubeb pepper is not as hot because it does not contain piperine, which is responsible for the typical taste of black pepper. Its taste is slightly spicy and bitter, slightly hot with citrus notes and a pleasantly warm camphor aroma with a slight eucalyptus wood flavour.

It is used in marinades, broths or soups or for mulled wine. In addition to cooking, cubeb pepper can be combined with other types of pepper, such as Malabar or long pepper. The combination then achieves a delicious mix of classic hot peppery pungency mellowed and complemented by lemon and camphor freshness. Kubeb pepper is great not only on meat, but also with cheese and sweet foods such as ice cream or sorbets. Because its flavour is similar to allspice and nutmeg, you can use its fresh aroma to enhance gingerbread and other confectionery products.

In Europe, cubeb pepper is relatively unknown, even though it was imported as early as the 16th century. At that time, it was a popular substitute for the more expensive black pepper. In 1640, however, the King of Portugal banned the import of cubeb pepper, preferring to import black pepper from India in order to please his Indian trading partners. For this reason, the pepper was almost forgotten and only recently has it been rediscovered by master chefs and is enjoying a renaissance.

Originally from Malaysia, Indonesia
It is not the fruit of the pepper tree (piper cubeba)

Sichuan Pepper

Sichuan pepper originates from China, it is one of the oldest Chinese spices. It’s not real pepper, but the capsules of a shrub called yellow peppercorn. It is mainly used in Chinese, Indian and Japanese cuisine.

It is a highly aromatic spice. Sichuan pepper is hot in a completely different way than chilli or traditional pepper. It is excellent as a pepper substitute because it has a peppery flavour but does not have a peppery pungency. In China, roasted crushed Sichuan peppercorns are used to spice green tea.

It has a hot peppery flavour but not as hot as black pepper, and a strong earthy and citrusy aroma.

It is most commonly used on stews, steaks, roast duck, chicken, fish and seafood
It is used in soups, potato, vegetable and mushroom dishes, rice, legumes, tofu and in cooking fruit
Originally from China
It is not the fruit of the pepper tree (zanthoxylum armatum)

Pink Pepper

Pink pepper, sometimes called red pepper, is not a true pepper, but the fruit of the pepper tree. The red berries are crisp and rather aromatic, intensely lemony, with aromas of grapefruit and lemon balm, a slight spiciness and bitterness.

The pepper tree is one of the species of pepper tree, a tree of the kidney family. It can be up to 15 m tall. It is native to the Peruvian Andes, from where it has spread to dry subtropics around the world.

It is used for steaks, grilled meats, burgers, fish and seafood, poultry and game
Used in dressings, sauces, pasta, vegetable and egg dishes, it is also used in desserts and beverages
Used as a decorative seasoning in meat and some vegetable dishes
Originally from Brazil
It is not the fruit of the pepper tree (euonymus phellomanus)

The list may expand over time, but for now that’s all.
If you feel that I have forgotten any pepper let me know in the discussion.

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Another recipe food blog?

Peter B. — Mon, 31 Oct 2022 15:34:55 +0000

Isn’t there enough recipes on internet? Do we really need another cookbook?; is perhaps most striking question everyone has, but for me it has really easy answer. No, we don’t need another one, and this one is not special by any means. I don’t explain every detail of the recipe and by any means i’m not trying to be original with the recipes.

Reasons for me to create this cookbook was entirely personal. I love to cook and also I like to eat good and healthy food but I don’t want to spend eternity in kitchen. Following food blogs and recipes from others works but it’s not at all efficient for me as I tend to experiment, combine and modify recipes a lot so they deliver to my satisfaction and food standards i have. This all get’s lost if you don’t note it down.

Solution for this problem was simple. Instead of using an ancient technology of pen and paper, I have created my own website. Here I draft, edit and finally publish recipes which I made and are worthy making again. This is a practical cookbook, directions in the recipes are rather simple, for more advanced home cooks with some kitchen experience. Unfortunately, I don’t have luxury of time to explain the basics nor need to document them for myself. Long recipe directions are also not particularly practical for me as it’s hard to keep track in it during the recipe execution.

So if you are more experienced cook and you are looking for recipes which are proven, with simple instructions then you are on the right place. Recipes which I publish here are always trying to respect their cultural background. I strive to deliver as much quality as it’s possible considering time and other constraints of a home cook.

Recipes on this page evolve further with me and knowledge I gather during my cooks. I tend to modify or change recipes if I find new procedure or technique which I was not aware of. You might also notice that I don’t cook one particular cuisine. Over summer I enjoy pizza and grills outside. Winter season i’m rocking the inside kitchen and my pressure / slow cooker or sous vide cooking. Cookbook recipes on this site are structured and designed to quickly find and execute recipe according to technique or ingredients. Special care went in to meat taxonomies, which is technique agnostic, and categorizes recipes based on the type of meat used in the recipe.

There might be mistakes in my recipes and I appreciate insight and suggestions of each and everyone of you. So I wish you happy cooking with or without me!

The post Another recipe food blog? appeared first on homecooked.cz.

Czech meat cuts vs US

Peter B. — Tue, 25 Oct 2022 19:17:44 +0000

The way meat is cut and prepared can vary from country to country. While both countries may use similar cuts of meat, the specific way the meat is cut and prepared can differ. For example, in the USA, beef is commonly divided into primal cuts, which are then further processed into smaller cuts, while in the Czech Republic, beef is often prepared as steaks or roasts. We elaborate further on the differences in czech meat butchering in this article. Hopefully this will ease your pain during shopping or recipe executions.

US Beef cuts vs Czech meat cuts

This is absolutely great page showing various cuts in US.

Here is some 1:1 translation of some similar cuts:

Eye of Round = Falešná Svíčková
Beef Tenderloin = Hovězí Svíčková
Beef Cheeks / Barbacoa = Hovězí Líčka
Beef Chuck Neck Roast = Hovězí krk
Beef Shank = Hovězí Kližka
Beef Brisket = Hovězí Hrudi
Beef Shank Cross Cut = Hovězí Ossobuco
Beef Chuck Short Ribs = Hovězí Žebra Bez Kosti
Beef Chuck = Hovězí Plec
Beef Round = Hovězí Kýta

Steak Cuts

Flank Steak = Zrcátko
Hanger Steak = Veverka před špičkou svíčkové
Flap Steak = Bryndáček sval na Pupku
Sirloin Steak / Striploin Steak = Nízká roštěná
Entrecôte / Rib-eye Steak = Vysoký roštěnec
Maminha / Tri-Tip Steak = Holubička
Ball Tip Steak = Hovězí Ořech
Picanha / Rump Steak = Květová špička

How beef is divided in the Czech Republic

How beef is divided in the US

US Pork Cuts vs Czech meat cuts

Here we have 1:1 translation of some similar pork cuts:

Pork Tenderloin = Vepřová Panenka
Pork Loin = Vepřová pečeně
Pork Ham = Vepřová Kýta
Pork Shoulder / Picnic = Vepřová Plec
Pork Butt / Neck = Vepřová Krkovice
Pork Shank = Vepřové Koleno
Pork Trotters = Vepřové Nožičky
Pork Bacon = Vepřový Bůček
Pork Cheeks = Vepřová Líčka

How pork is divided in the Czech Republic

How pork is divided in the US

The post Czech meat cuts vs US appeared first on homecooked.cz.

Road to perfect Espresso

Peter B. — Tue, 27 Oct 2020 16:01:32 +0000

This article describes basic variables for espresso extraction. Learn this and you can create a perfect espresso recipe. Goal of the espresso recipe is to create perfect balance between these variables.

Pre-infusion

Soaking up beans before full pressure is applied. Helps to prevent channeling in coffee. It’s generally recommended to perform pre-infusion. Infusing coffee can modulate taste. General example for complex testing found online here.

Best result is achieved, according to research, by following TCP rule, which means “Time to cover porta-filter”. Therefore stop pre-infusion right after all beans were soaked in and filter is starting to pour the coffee.

Pre-infusion is particularly helpful with higher altitude coffee. This allows to grind finer and then use pre-infusion to pre-soak beans to allow decent extraction without choking extraction with too fine grind.

Temperature setup

In general temperature settings can help to bring out more flavor in your recipe. Generally speaking white roasts can withstand higher temperature cause they are lightly roasted. Longer the coffee extracts, more contact with head which might contribute to brunt taste. Water acts as solvent, higher the temperature more deeper the extraction.

Lowering the temperature can therefore reduce extraction and prevent bitter taste and increase acidity. While increasing temperature can create richer flavors and develop more body.

Grind size

Most important variable. Finer the grind size, slower and more intense the extraction is. Every coffee has a breaking point from both ends. Watery or sour coffee tends to be under-extracted while bitter and astringent is sign of grinding too fine.

Don’t forget that it’s mainly grinder which makes good coffee.
Everything else is secondary.
Simply, you can’t make good coffee with shitty grinder.

Coffee Dose

Generally speaking more increasing dose can contribute to more body and sweetness, therefore intensifying extraction. Overdoing this can on the other hand can decrease acidity and make coffee taste sharp or bitter.

Lowering the dose can bring out more acidity but on the other hand can decrease body and create watery or weak coffee brew.

For Sage Barista Pro recommended dose for double shot basket is between 19 to 22 grams.

Suggested recipes by roast

Espresso Yield

Ratio between grind dose and extracted coffee.
For example 1:2 ratio is 19g of ground coffee would equal to 38 grams of liquid coffee (Yield).

Lighter roasts are usually brewed at to 1:2 ratio or even higher
(more watered down)
Darker roasts tend to go low as 1:1.5
(less water)

Espresso extraction Time

Longer the brew time more in contact with head which can lead in to overcooking, if too high temperature is set. At the same time longer the time more extraction. White blends, lightly roasted coffees tend to be pulled longer and usually brewed with less body, e.g. more watered down which highlights more fruitiness and sweetness. Time is not a variable but a result of setting other variables. We need to always create recipe (dial-in) to taste, not to time.

Coffee Altitude

Coffee produced in higher altitude should be extracted with higher temperatures.

Lower elevation (under 1500) coffee use rather lower temperature and less contact time with head.
Higher elevation (1500 and higher) will require higher temperatures and longer contact time with head.

Espresso Compass

Dial to taste – Espresso dial-in compass.

The post Road to perfect Espresso appeared first on homecooked.cz.

Sous Vide Cooking times

Peter B. — Fri, 23 Oct 2020 19:42:19 +0000

As this is only for my reference I recommend consulting this page if you are trying to figure out how long you should sous vide particular ingredient to achieve at least pasteurized food.

Meat	Time	Temperature	Result
Pork belly with Bone	20 hours	155 F	Perfect
Burger Patty (±2cm)	2 hours	135 F	Medium
Eye of Round / Falešná Svíčková	2h 30m	131 F	Medium Rare – Tender
Pumpkin	1h 45m	190 F / 88 C	Completely soft
Potato	1h 45m	90 C	Completely soft
Duck Breast	2h	135 F	Perfect Medium Rare

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Sous Vide Cooking & Storing

Peter B. — Fri, 23 Oct 2020 18:53:09 +0000

Sous vide time charts indicating if your meat is safely cooked in your sous vide; very helpful storing time chart which prologs shelf life. My personal sous vide chart can he found here.

Sous Vide Pasteurization Times for Meat

(Beef, Pork, and Lamb)
(starting at 41°F / 5°C and put in a 131–151°F / 55–66°C water bath)

	55°C	56°C	57°C	58°C	59°C	60°C
Thickness	131°F	133°F	134.5°F	136.5°F	138°F	140°F
5 mm	2 hr	1¼ hr	60 min	45 min	40 min	30 min
10 mm	2 hr	1½ hr	1¼ hr	55 min	45 min	40 min
15 mm	2¼ hr	1¾ hr	1½ hr	1¼ hr	60 min	55 min
20 mm	2½ hr	2 hr	1¾ hr	1½ hr	1¼ hr	1¼ hr
25 mm	2¾ hr	2¼ hr	2 hr	1¾ hr	1½ hr	1½ hr
30 mm	3 hr	2½ hr	2 hr	2 hr	1¾ hr	1½ hr
35 mm	3¼ hr	2¾ hr	2¼ hr	2 hr	2 hr	1¾ hr
40 mm	3½ hr	3 hr	2½ hr	2¼ hr	2¼ hr	2 hr
45 mm	4 hr	3¼ hr	3 hr	2¾ hr	2½ hr	2¼ hr
50 mm	4½ hr	3¾ hr	3¼ hr	3 hr	2¾ hr	2½ hr
55 mm	5 hr	4¼ hr	3¾ hr	3½ hr	3 hr	3 hr
60 mm	5¼ hr	4¾ hr	4¼ hr	3¾ hr	3½ hr	3¼ hr
65 mm	6 hr	5¼ hr	4¾ hr	4¼ hr	4 hr	3¾ hr
70 mm	6½ hr	5¾ hr	5¼ hr	4¾ hr	4¼ hr	4 hr

	61°C	62°C	63°C	64°C	65°C	66°C
Thickness	142°F	143.5°F	145.5°F	147°F	149°F	151°F
5 mm	25 min	25 min	18 min	16 min	14 min	13 min
10 mm	35 min	30 min	30 min	25 min	25 min	25 min
15 mm	50 min	45 min	40 min	40 min	35 min	35 min
20 mm	60 min	55 min	55 min	50 min	45 min	45 min
25 mm	1¼ hr	1¼ hr	1¼ hr	60 min	55 min	55 min
30 mm	1½ hr	1½ hr	1¼ hr	1¼ hr	1¼ hr	1¼ hr
35 mm	1¾ hr	1½ hr	1½ hr	1½ hr	1¼ hr	1¼ hr
40 mm	1¾ hr	1¾ hr	1¾ hr	1½ hr	1½ hr	1½ hr
45 mm	2¼ hr	2 hr	2 hr	1¾ hr	1¾ hr	1¾ hr
50 mm	2½ hr	2¼ hr	2¼ hr	2 hr	2 hr	2 hr
55 mm	2¾ hr	2¾ hr	2½ hr	2½ hr	2¼ hr	2¼ hr
60 mm	3 hr	3 hr	2¾ hr	2¾ hr	2½ hr	2½ hr
65 mm	3½ hr	3¼ hr	3¼ hr	3 hr	3 hr	2¾ hr
70 mm	3¾ hr	3¾ hr	3½ hr	3¼ hr	3¼ hr	3¼ hr

Time required to reduce Listeria by at least a million to one, Salmonella by at least three million to one, and E. coli by at least a hundred thousand to one in thawed meat starting at 41°F (5°C).

Note that if the beef is seasoned using a sauce or marinate which will acidify the beef, then the pasteurizing times may need to be doubled to accommodate the increased thermal tolerance of Listeria.

For tough but flavorful cuts of beef–such as top blade, chuck, and top round–season the meat and cook in a 131°F (55°C) water bath for 24–48 hours. This is the lowest temperature at which (insoluble) collagen denatures (dissolves) into gelatin, at higher temperatures the denaturing occurs more quickly.

Sous Vide Pasteurization Time for Poultry

(starting at 41°F / 5°C and put in a 134.5–149°F / 57–65°C water bath)

	134.5°F	136.5°F	138°F	140°F	142°F	143.5°F	145.5°F	147°F	149°F
Thickness	57°C	58°C	59°C	60°C	61°C	62°C	63°C	64°C	65°C
5 mm	2¼ hr	1¾ hr	1¼ hr	45 min	35 min	25 min	18 min	15 min	13 min
10 mm	2¼ hr	1¾ hr	1¼ hr	55 min	40 min	35 min	30 min	25 min	20 min
15 mm	2½ hr	1¾ hr	1½ hr	1¼ hr	50 min	45 min	40 min	35 min	30 min
20 mm	2¾ hr	2 hr	1¾ hr	1¼ hr	1¼ hr	55 min	50 min	45 min	40 min
25 mm	3 hr	2¼ hr	2 hr	1½ hr	1½ hr	1¼ hr	1¼ hr	60 min	55 min
30 mm	3¼ hr	2¾ hr	2¼ hr	2 hr	1¾ hr	1½ hr	1½ hr	1¼ hr	1¼ hr
35 mm	3¾ hr	3 hr	2½ hr	2¼ hr	2 hr	1¾ hr	1¾ hr	1½ hr	1½ hr
40 mm	4 hr	3¼ hr	2¾ hr	2½ hr	2¼ hr	2 hr	2 hr	1¾ hr	1¾ hr
45 mm	4½ hr	3¾ hr	3¼ hr	3 hr	2¾ hr	2½ hr	2¼ hr	2 hr	2 hr
50 mm	4¾ hr	4¼ hr	3¾ hr	3¼ hr	3 hr	2¾ hr	2½ hr	2½ hr	2¼ hr
55 mm	5¼ hr	4½ hr	4 hr	3¾ hr	3½ hr	3¼ hr	3 hr	2¾ hr	2¾ hr
60 mm	5¾ hr	5 hr	4½ hr	4¼ hr	3¾ hr	3½ hr	3¼ hr	3¼ hr	3 hr
65 mm	6¼ hr	5½ hr	5 hr	4½ hr	4¼ hr	4 hr	3¾ hr	3½ hr	3¼ hr
70 mm	7 hr	6 hr	5½ hr	5 hr	4¾ hr	4½ hr	4¼ hr	4 hr	3¾ hr

Time required for at least a one million to one reduction in Listeria and a ten million to one reduction in Salmonella in poultry starting at 41°F (5°C).

Pasteurization Time for Fish

Pasteurization Time for Lean Fish
(starting at 41°F / 5°C and put in a 131–140°F / 55–60°C water bath)

	55°C	56°C	57°C	58°C	59°C	60°C
Thickness	131°F	133°F	134.5°F	136.5°F	138°F	140°F
5 mm	2½ hr	1¾ hr	1¼ hr	50 min	35 min	30 min
10 mm	2¾ hr	2 hr	1½ hr	60 min	45 min	35 min
15 mm	2¾ hr	2 hr	1½ hr	1¼ hr	55 min	50 min
20 mm	3 hr	2¼ hr	1¾ hr	1½ hr	1¼ hr	60 min
25 mm	3¼ hr	2½ hr	2 hr	1¾ hr	1½ hr	1¼ hr
30 mm	3¾ hr	3 hr	2½ hr	2 hr	1¾ hr	1¾ hr
35 mm	4 hr	3¼ hr	2¾ hr	2½ hr	2¼ hr	2 hr
40 mm	4½ hr	3¾ hr	3 hr	2¾ hr	2½ hr	2¼ hr
45 mm	4¾ hr	4 hr	3½ hr	3¼ hr	2¾ hr	2½ hr
50 mm	5¼ hr	4½ hr	4 hr	3½ hr	3¼ hr	3 hr
55 mm	5¾ hr	5 hr	4½ hr	4 hr	3¾ hr	3½ hr
60 mm	6¼ hr	5½ hr	5 hr	4½ hr	4 hr	3¾ hr
65 mm	7 hr	6 hr	5½ hr	5 hr	4½ hr	4¼ hr
70 mm	7½ hr	6¾ hr	6 hr	5½ hr	5 hr	4¾ hr

Pasteurization Time for Fatty Fish
(starting at 41°F / 5°C and put in a 131–140°F / 55–60°C water bath)

	55°C	56°C	57°C	58°C	59°C	60°C
Thickness	131°F	133°F	134.5°F	136.5°F	138°F	140°F
5 mm	4¼ hr	3 hr	2 hr	1½ hr	60 min	40 min
10 mm	4¼ hr	3 hr	2 hr	1½ hr	1¼ hr	50 min
15 mm	4½ hr	3¼ hr	2¼ hr	1¾ hr	1¼ hr	60 min
20 mm	4¾ hr	3½ hr	2½ hr	2 hr	1½ hr	1¼ hr
25 mm	5 hr	3¾ hr	2¾ hr	2¼ hr	1¾ hr	1½ hr
30 mm	5¼ hr	4 hr	3¼ hr	2½ hr	2¼ hr	2 hr
35 mm	5½ hr	4¼ hr	3½ hr	3 hr	2½ hr	2¼ hr
40 mm	6 hr	4¾ hr	4 hr	3¼ hr	3 hr	2½ hr
45 mm	6½ hr	5¼ hr	4¼ hr	3¾ hr	3¼ hr	3 hr
50 mm	7 hr	5¾ hr	4¾ hr	4¼ hr	3¾ hr	3¼ hr
55 mm	7½ hr	6¼ hr	5¼ hr	4¾ hr	4¼ hr	3¾ hr
60 mm	8 hr	6¾ hr	5¾ hr	5¼ hr	4¾ hr	4¼ hr
65 mm	8½ hr	7¼ hr	6¼ hr	5¾ hr	5¼ hr	4¾ hr
70 mm	9¼ hr	8 hr	7 hr	6¼ hr	5¾ hr	5¼ hr

Pasteurization times for a one million to one reduction of Listeria in fin-fish.

Sous Vide Cook-Chill Safety

If you’re not going to eat all your food immediately, then you need to know that some bacteria are able to make spores. Spores themselves will not make you sick, but they can become active bacteria that could. Cooking to kill active bacteria like Listeria, Salmonella, and E. coli will leave these spores unharmed. If you keep your food hot, then the spores will not become active bacteria. But when you cool your food, the spores can become active bacteria.

If you cool your food too slowly or store it for too long, then these active bacteria can multiply and make you sick. To keep these spores from becoming active bacteria, you must quickly cool your food – still sealed in its pouch – in ice water that is at least half ice until it’s cold all the way through. You can then store your food in your refrigerator for a few days or freeze it for up to a year.

Cooling Time to 41°F (5°C) in Ice Water

Thickness	Slab-like	Cylinder-like	Sphere-like
5 mm	5 min	3 min	3 min
10 mm	14 min	8 min	6 min
15 mm	25 min	14 min	10 min
20 mm	35 min	20 min	15 min
25 mm	50 min	30 min	20 min
30 mm	1¼ hr	40 min	30 min
35 mm	1½ hr	50 min	35 min
40 mm	1¾ hr	1 hr	45 min
45 mm	2¼ hr	1¼ hr	55 min
50 mm	2¾ hr	1½ hr	1 hr
55 mm	3¼ hr	1¾ hr	1¼ hr
60 mm	3¾ hr	2 hr	1½ hr
65 mm	4¼ hr	2¼ hr	1¾ hr
70 mm	4¾ hr	2¾ hr	2 hr
75 mm	5½ hr	3 hr	2¼ hr
80 mm	—	3½ hr	2½ hr
85 mm	—	3¾ hr	2¾ hr
90 mm	—	4¼ hr	3 hr
95 mm	—	4¾ hr	3½ hr
100 mm	—	5 hr	3¾ hr
105 mm	—	5½ hr	4 hr
110 mm	—	6 hr	4½ hr
115 mm	—	—	4¾ hr

Sous Vide Safe Fridge temperature

For cook-chill sous vide, Listeria monocytogenes and the spore-forming pathogenic bacteria are our pathogens of interest. That’s because Listeria is the most heat resistant non-spore-forming pathogen and can grow at refrigerator temperatures, but appears to require more bacteria to make you sick than Salmonella or E. coli. Most experts recommend a 6 decimal reduction in Listeria if you don’t know the contamination level of your food.

While keeping your food sealed in plastic pouches prevents recontamination after cooking, spores of Clostridium botulinum, C. perfringens, and B. cereus can all survive the mild heat treatment of pasteurization. Therefore, after rapid chilling, the food must either be frozen or held at

below 36.5°F (2.5°C) for up to 90 days,
below 38°F (3.3°C) for less than 31 days,
below 41°F (5°C) for less than 10 days, or
below 44.5°F (7°C) for less than 5 days

to prevent spores of non-proteolytic C. botulinum from outgrowing and producing deadly neurotoxin.

Fish

Since the spores of non-proteolytic C. botulinum are not inactivated by pasteurization, the fish should be stored at below 38°F (3.3°C) for no more than three to four weeks.

All credit goes here.

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Pressure & Slow cook Time Chart

Peter B. — Tue, 20 Aug 2019 06:24:13 +0000

My personal instapot cooking times chart for slow & pressure cooking method with achieved results. I’m updating this table periodically.

Pressure Cooking

Below is the chat for individual food types cooking time with Sage Fast Slow Pro pressure cooker:

Vegetables

Vegetable / Water / Result	Time / Pressure / Release
Chickpeas (flash soaked) / (1:2) / (firm texture)	35min / 80kpa / NR
Rice (rinsed) / (1:1 1/2) / TBA	2min / 50kpa / AP
Yellow Peas Halved (flash soaked) / 250g: 700ml / (mashed)	20min / 80kpa / AQ
White Beans (rinsed) / (1:2) / (soft)	45min / 80kpa / NR
Black Beans (flash soaked) / (1:3) / (saucy with texture)	50min / 80kpa / NR 20min
–	–

NR – Natural Release, AP – Auto Pulse, AQ – Auto Quick

Meat

Meat / Water / Result	Time / Pressure / Release
Chicken Breast / (min) / (dry)	5min / 50kpa / AP
Chicken Tights (fronzen) / (100ml) / (mediocre)	22min / 80kpa / AQ
Eggs	8min / 80kpa / AQ
–	–
–	–
–	–

NR – Natural Release, AP – Auto Pulse, AQ – Auto Quick

Slow Cooking

Below are charts for Sage Fast Slow Pro – Slow cooking function:

Meat / Water / Result	Time / Temperature
Beef Ribs with Bone / – / (Falling Apart)	11h / low
Chicken Spare Parts 750g / (stock)	7h 30m / low
Beef Neck / (Falling Apart)	12h / low (overnight)
–	–
–	–
–	–

low: 180F-190F, high: 200F-210F

Manual Pressure Cooker

Below is the chat for individual food types cooking time with Manual Pressure Cooker. My pressure cooker is a classic, manual one.

Meat	Time
Chicken	20-24 minutes
Lamb – Calf	12-15 minutes
Chicken – Turkey	22-28 minutes
Pork with Skin	15-20 minutes
Pork without Skin	9-12 minutes
Beef	20-30 minutes

Vegetable	Time
Onion	3-8 minutes
Cabbage	2-8 minutes
Potato	4-11 minutes
Spinach	4 minutes
Cauliflower	5-8 minutes
Mushroom	3-8 minutes

Below instructions manual for my pressure cooker. Unfortunately not in the English language.

Time chart for the other types of food:

Fish	Time
Shrimps	8 minutes
Cod	14 minutes
Lobster	5 minutes
Trout	2 minutes

Fruit	Time
Pear	3-6 minutes
Peach	2 minutes
Apricot	2 minutes
Apple	1-2 minutes

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