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Fall 2021

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Shaw Media • Fall 2021

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Essential cooking methods everyone should know (Metro Creative Connection) - Mastering an assortment of cooking techniques is a key to becoming a great chef, whether you’re an amateur cooking at home or a professional aspiring to earn a Michelin star. By understanding the various ways to prepare and cook food, cooks can work with a variety of ingredients and kitchen equipment en route to creating delicious meals.

Cooking comes down to three basic methods: dry heat, moist heat and combination cooking. Here’s a look at some popular ways to cook a meal.

• Broiling: Broiling involves cooking food directly below dry heat. It produces a crispy, crunchy outer layer on the food.

• Roasting: Another dry heat cooking method, roasting involves cooking food in an oven at high temperatures. Roasting is best for large cuts of meat or poultry that are tender and have internal or surface fats to keep them moist.

• Grilling: Dry heat comes from the bottom when grilling over an open flame. Foods are cooked quickly while grilling.

• Searing: During searing, one browns food, usually meat, on all sides using high heat to give the meat color and flavor. Then the meat is finished utilizing another technique, typically roasting.

• Baking: Baking utilizes indirect heat to surround foods and cook from all sides. It is similar to roasting, but the temperature tends to be lower than with roasting. Roasting is used on vegetables, meats and other foods. However, baking is reserved for breads and cakes, among other things.

• Sautéing: When you sauté, foods are cooked quickly over a burner in a shallow pan, using a small amount of fat to coat food for even browning. Sauté is a French term for “jump.” Since food cooks quickly, they must be tossed and stirred frequently to prevent burning.

• Poaching: This is a gentle method of cooking in which foods are submerged in liquids in a certain temperature range. The low heat is ideal for delicate items, preserving the flavor and moisture of the food without using fat or oil.

• Stewing: Stewing is ideal for cooks who want to create very tender meats and vegetables. During stewing, food is cooked slowly in liquid over low heat. This helps to tenderize tough cuts of meat.

• Pan-frying: Similar to sautéing, pan-frying involves cooking food that may have coating or breading in a small amount of hot oil.

• Deep-frying: Deep-frying submerges foods in very hot oil to cook it quickly and crisp it up.

• Braising: Like stewing, braising utilizes moisture. To braise foods, place them in small amounts of liquid in a tightly covered pan on the stove or in the oven.

Practicing various cooking methods can help amateur chefs expand their culinary skill sets.

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LET’S EAT! | Shaw Media • Fall 2021

How to get kids interested in cooking (Metro Creative Connection) - Parents introduce their children to all types of new hobbies and skills. There are plenty of opportunities to open kids’ eyes to the world around them. One of the more useful lessons parents can teach their children is how to cook.

Knowing how to cook is a vital skill that can help children become more independent and ensure they know how to survive later in life on their own. So many young adults go off to college without the ability to do more than power up a microwave or boil noodles. Ordering takeout all the time is expensive, and frozen dinners often lack the nutrition of homemade dishes. Learning how to cook a variety of foods at an early age can lay the foundation for a lifetime of healthy eating and fun in the kitchen.

Parents can encourage children who show early inclinations in the kitchen, but also help reluctant learners to develop some basic cooking skills.

Here are some ways to make cooking something kids can look forward to.

• Involve children in meal planning. Get input from your children about what they might like to see on the menu. While there may be some items that are expected, including comfort foods like mac-and-cheese, parents may be surprised at how mature their children’s palates can be. Maybe they’ve heard about a dish on television or learned about a specific ethnic

cuisine at school and want to give it a try.

• Watch cooking shows together. How-to cooking shows and competitions appear on both cable and network television. Kids may enjoy watching Gordon Ramsay mentor young chefs; Robert Irvine help to renovate a failing restaurant; or Ann Burrell assist self-proclaimed “worst chefs” shed those monikers. Cooking shows can introduce kids to foodrelated terminology and get them heated up about cooking their own meals.

• Ask for help in the kitchen. Tailor cooking activities to youngsters’ ages. Little ones can begin by adding and stirring ingredients. As they get older, children can segue into chopping or even mixing foods on the stove. Many kids like being taste testers and offering advice on whether a food needs more spices. By middle school, many kids have the wherewithal to plan meals themselves and cook them from start to finish.

• Be adventurous. Introduce kids to various flavors by not only cooking various dishes at home, but by dining out at different restaurants. This can encourage kids to appreciate different cultures and cuisines.

Learning to cook is a vital skill. Lessons can begin early in childhood and become more extensive as children age.

Shaw Media • Fall 2021

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How to pair beer with food (Metro Creative Connection) - Parents introduce their children to all types of new hobbies and skills.

The craft beer boom has inspired millions of people to look at beer through a new lens. Once relegated to backyard barbecues and ballgames, beer is now served alongside gourmet meals. Much like the right wine can make a meal taste even better, beer can bring out the flavors of food, making it an ideal complement to anything from steak to seafood to salad.

The Brewers Association is an American trade group whose membership consists of more than 5,400 brewers, suppliers and retailers. The group recommends beer lovers follow a three-pronged approach to matching beer and food. It’s worth noting the BA does not view this approach as a 1-2-3 process, meaning beer lovers need not follow the steps in order to perfect their pairing skills.

1. Match strength with strength. The BA recommends pairing strongly flavored foods with assertive beers and delicate foods with delicate beers. For example, a relatively low alcohol witbier should pair well with light seafood like steamed mussels. Beer lovers who enjoy strong barley wines, which are typically 10 percent alcohol by volume (ABV) or higher, should find that a strong cheese or dessert matches up well with this overpowering style.

2. Find harmonies. The BA notes that beer-food combinations typically resonate most effectively when they share some common flavor or aroma element. The BA points to how the deep, roasted flavors of an imperial stout often pair nicely with chocolate truffles.

3. Consider sweetness, bitterness, carbonation, heat (spice), and richness. The BA recommends that beer lovers look to take advantage of the specific and predictable ways that certain qualities of food and beer interact with each other. For example, malty sweetness can cool the heat, making a hoppy beer with plenty of malt a good choice to pair with spicy food.

Pairing the right beer with food can make any night out on the town that much better.

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LET’S EAT! | Shaw Media • Fall 2021

Some dining trends that will hang around after the pandemic has ended (Metro Creative Connection) - The restaurant industry is slowly getting back to normal after a very rough year that saw more 110,000 eateries temporarily or permanently close their doors. Thanks to rising vaccination rates and other factors, including assurances from public health officials regarding the safety of dining out, consumers are once again comfortable with the idea of going to restaurants.

As restaurants begin catering to larger crowds, it’s expected that certain changes implemented in 2020 are bound to become permanent or, at the very least, stick around for a little while longer.

• Reservations will be necessary. Many restaurants, even those that did not require reservations prior to the pandemic, may continue to encourage them. Not only will reservations give them greater control over the volume of patrons they host, but they also afford staff ample time to clean and disinfect tables and other surfaces.

• Outdoor dining will still be available. Outdoor dining filled an important need and presented restaurants with an avenue to generate revenue when indoor dining was restricted or prohibited. A May 2021 Morning Consult survey found that diners prefer outdoor dining to indoor dining. With that in mind, restaurants likely will still set aside outdoor areas for diners to eat comfortably, particularly those who were successful in creating attrac-

tive and comfortable al fresco offerings.

• More restaurants will offer takeout options. Even though on-premise dining had started to catch up to takeout orders for many restaurants by the spring of 2021, takeout figures to stick around to satisfy safety-minded customers who still desire curbside convenience.

• Expect increased sanitation technology. Restaurants may continue to make upgrades with safety and sanitation in mind. In addition to touchless sink features, self-flushing toilets and minimal touch or touchless payment methods, businesses may implement UVC light air purification systems and upgrades in HVAC filtration. Barriers that were effective in preventing the spread of disease may remain in place to continue to protect workers and patrons from any type of airborne illness.

• Loyalty programs will grow in popularity. Many organizations have implemented loyalty programs to track how often consumers patronize a business and to offer discounts and other deals for repeat customers. Restaurants may increasingly roll out loyalty programs that allow diners to earn points for each meal and reward repeat business through emailed coupons or free items.

Dining out is gaining steam as customers increasingly feel confident and comfortable enjoying meals away from home.

Shaw Media • Fall 2021

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How to safely prepare food at home (Metro Creative Connection) - The COVID-19 pandemic taught the world many things and reinforced some lessons learned long ago, including how something invisible to the naked eye has the potential to make people extremely ill. That lesson is applicable in many different situations, including food preparation.

Though it did not garner many headlines, the Centers for Disease Control and Prevention notes that an E. coli outbreak between June 2020 and October 2020 infected 40 people in 19 states.

Twenty of those affected were hospitalized, and four developed a type of kidney failure. E. coli outbreaks are often linked to contaminated leafy greens like spinach.

But E. coli is not the only danger lurking in kitchens. Proper food handling and safety measures are necessary to prevent foodborne illnesses such as E. coli and salmonella. The CDC and the United States Department of Agriculture’s Food Safety and Inspection Service breaks food safety down to four key practices: clean, separate, cook, and chill.

Clean Contaminants that lead to food poisoning can be found on foods as well as surfaces around the kitchen. It’s essential to wash hands with soap and water before, during and after preparing foods, as well as before eating. In addition, wash countertops with hot, soapy water before and

a package of chicken on top of the cucumbers you’re planning on using for a raw salad.

after food preparation, and clean all utensils and cutting boards. Fresh fruits and vegetables should be rinsed under running water to dislodge dirt and remove potential pathogens.

Cook The right internal temperature helps to reduce risk of illness. Bacteria grows most rapidly between 40 F and 140 F, doubling in number in as little as 20 minutes, says the USDA. This temperature range is called the “Danger Zone.”

Do not defrost foods on the counter where they can slide into the danger zone. Also, all raw beef, pork, lamb, veal, seafood, and poultry should be cooked to safe minimum internal temperatures. Generally these range from 145 F to 165 F, depending on the type of food and the cut. Use a food thermometer and a temperature safety chart to determine desired doneness.

Chill Even after foods have been cooked, bacteria can be reintroduced and reproduce. Place leftovers in shallow containers for quick cooling Separate and put them in the refrigerator or freezer within The risk for cross-contamination in the kitchen two hours — or within one hour if the house is hot is significant. Never use the same cutting boards or foods have been outdoors. The refrigerator and utensils for raw meat, poultry, seafood, eggs, should maintain a temperature of 40 F or lower and ready-to-eat foods. Keep raw meats away and freezers at least 0 F. from other foods when grocery shopping so juices These guidelines are just the tip of the iceberg. do not inadvertently get on items. All perishable Learn more about safe food handling at www. foods should be refrigerated, and those with ponutrition.gov/topics/food-safety/safe-food-preptential pathogens should be separated from other aration. foods in the refrigerator. For example, don’t stack

5 reasons to get an air fryer (Metro Creative Connection) - Air fryers have emerged as must-have items in recent years. Air fryers flew off the shelves during the 2020 holiday season, and that popularity hasn’t waned in the ensuing months.

Air fryers are touted as handy tools for a variety of reasons, including that they can cook foods quickly and with relatively little to no use of oil.

Those who have yet to join the legions of air fryer fans may wonder if one is worthy of a spot in their kitchen, or if reviews of these appliances are just a bunch of hot air?

While there are scores of air fryers on the market offering various features, each utilizes a similar technology. Air fryers work by circulating very hot air around foods coated with just a small amount of oil (and some recipes add no oil at all) to crisp them. Air fryers can be used to prepare both fresh and frozen foods. Some also have features that go beyond air frying, serving as souped-up toaster ovens and broilers.

For those who still need more convincing, the following are five reasons why you may want to purchase an air fryer in the near future.

1. Affordability: Air fryers are very affordable, especially when considering their versatility. Many air fryers can be had for around $100 or less.

2. Create healthier foods: Since air fryers rely on little or no oil, fat content in the cooking pro-

cess drops considerably. That makes air frying a heart-healthy option, particularly for people who appreciate fried foods but not all of the negatives associated with such dishes.

3. Cook foods faster: Air fryers reach high cooking temperatures in just minutes, compared to 10 to 15 minutes for traditional ovens. Air fryers can shave several minutes off of cooking times, which appeals to busy home cooks.

4. Good for tight kitchens: Those who have small kitchens may benefit from air fryers that boast combination cooking features. That means

they can use one appliance for all of their meals, saving them from the nuisance of overcrowded counter space.

5. Great for small meals: Air fryers cannot cook large batches, which makes them ideal for singletons or empty nesters who do not want to make large quantities of food.

Air fryers can be a lifestyle choice and an investment in faster, healthier cooking. Cooks who are still on the fence can borrow a friend’s air fryer to see if it might be something worth adding to their own kitchens.

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Tubers Certain plants have underground storehouses of nutrients. Tubers are modified plant structures that are enlarged to store nutrients.

These subterranean caches actually are the edible part of the plant.

Potatoes, sweet potatoes, cassava, jicama, yams, and Jerusalem artichokes are some examples of tubers.

Taproots Taproots seem similar to tubers, but they are actually quite different. While tubers are a modified and engorged part of a stem system, taproots are the central root of a plant. Carrots, radishes, beets, and parsnips are popular examples of taproots.

Stems When munching on a stalk of celery or roasting freshly picked asparagus, people may not realize that it’s the stems of these plants that are being prepared and consumed. The stem enables water and minerals to travel up to the leaves. Rhubarb is another popular stem vegetable.

Leaves Sometimes referred to as “greens,” the leaves of many plants can be quite tasty. However, some leaves are simply edible all on their own. Spinach, parsley, chicory, lettuces, kale, arugula, and even dandelion leaves are part of many different salads and recipes. Cabbage heads also are the leaves of the plant, but some people also define these tightly compacted leaves as shoots.

Rhizomes and bulbs The Spruce defines rhizomes as modified stems that run underground horizontally and strike new roots out of their nodes into the soil. Certain produce, including ginger, arrowroot, ginseng, and turmeric, is often mistaken as a root vegetable, but is actually a rhizome. Bulbs also are mistaken for roots, but are short stems enclosed by layers of fleshy leaves, says the food resource NutriNeat. Garlic, onion, fennel, leeks, and quamash are types of bulbs.

Fruits and flowers Flowers turn into fruits in many cases, but some flowers are edible as well. Believe it or not, broccoli is a flower bud, as is artichoke and cauliflower. Fruits are more commonly recognized because they are fleshy foods that contain seeds. Tomatoes are fruits and not vegetables.

Learning more about produce can help people diversify their gardens and make for tastier meals.

Shaw Media • Fall 2021

(Metro Creative Connection) - Fresh fruits and vegetables can be grown at home with relative ease. Home gardening also puts complete control into the hands of individuals who want to know how the foods they eat were grown and treated, providing a greater measure of control over their diets. A sense of pride also comes from having a thriving garden in the backyard.

When gardening at home, gardeners may not know which parts of the plant are edible and which must be discarded. The following rundown can answer those questions and help people become better gardeners.

LET’S EAT! |

Stems, roots and rhizomes: Learn your produce

Shaw Media • Fall 2021

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1 “Medicare & You,” Centers for Medicare & Medicaid Services, 2021. 2 “How might my oral and dental health change as I age?”, www. usnews.com, 11/30/2018. 3 American Dental Association, Health Policy Institute, 2018 Survey of Dental Fees, Copyright 2018, American Dental Association.

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