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| Pucker Up Baby! It's Lemons and Limes |
There are a few items I routinely grab when going to the grocery store; onions, garlic,
lemons and limes. It is extremely rare that you will not find these in my kitchen, or in my ice
chest headed to a client’s home. I use the lemons and limes to balance flavors. When
trying to balance the flavor profile in a dish, one must frequently consider how to balance
other flavor and mouth-feel components of fats. When dishes are rich and heavy, fat is
usually involved somehow. One way to soften or lesson the fat portion of the taste
experience is to add some acid.
This balancing act is typically accomplished using vinegars, dry wine, tomatoes, etc. but
often I like to use lemons or limes. Using these citrus-based acids can bring a new
dimension to the dish. But let’s not forget the rinds. Simply adding a little zest (the outside
surface of the skin of the fruit) with the juice will also add tremendous flavor.
Take for example, the humble BLT or BALT (my favorite - bacon, avocado, lettuce and
tomato) sandwich. These sandwiches typically have significant amounts of fat. These
include the star of the sandwich (and my favorite meat) BACON and mayonnaise, sometimes
avocado and Swiss cheese for a down-right decadent sandwich. With all that fat, you need
something that will temper the fatty mouth-feel as well as add more flavor. Enter the
tomato…tomatoes can have a significant amount of acid depending on when and how they
were harvested. One layer of tomato slices is enough to balance all of the fats in rest of the
sandwich. It’s simply amazing, and it doesn’t take much.
One important key to remember is, if elevated cooking temperatures are involved, such as
simmering or braising, add your acids near the end of the cooking process. Acids are not
stable at higher cooking temperatures and break down quickly. But don’t worry, the sky will
not fall down; you can always add a little more at the end of the cooking cycle.
Some produce (apples, pears, bananas, peaches, and potatoes) contain an enzyme that
reacts with oxygen. This reaction caused the surface of the fruit to turn brown if the fruit is
cut or bruised. This damages the cells in the fruit, allowing oxygen in the air to react with the
enzyme and other chemicals. One way to lessen the “rusting” is to lower the pH using an
acid. This is typically accomplished using acetic acid in commercially produced products,
and lemons, lime and vinegars in the home. Many apple pie recipes add lemon to the filling
to help minimize browning before baking, as well as provide another subtle flavoring
component.
Another favorite food of mine is guacamole, but the surface of avocado and guacamole can
turn brown very quickly. I use the lime juice and plastic wrap to keep the oxygen away from
the mole, as well as mixing a little into the guacamole when making it. After I smooth out the
surface of the guacamole and before it goes into the frig, I squeeze a little lime over the top
surface then cover it with the plastic wrap. I do not cover the bowl, I actually cover the
guacamole itself, placing the wrap directly against the top surface of the guacamole itself.
Another thing to do that will retard the oxidation is to not over mix, whipping air into the
guacamole. Thankfully, lime and avocado make wonderful companions. They play together
nicely in your mouth.
Check out http://www.thymeforachef.com/resources/flavorlayering_compcon.html to see how
to use lemons when eating steak with red wine. You will see how a few drops of lemon can
have a huge impact on your dining experience. You will also find other acid/fats balancing
ideas.
Here is a rich and delightful Gluten-free salad dressing; it is easy and quick to make and
delicious.
Ingredients:
3 green onions, roughly chopped
1/2 avocado, peeled and pitted
1/2 cup orange juice
1 tablespoon lime juice
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
Method:
Thyme for a Chef offers a wide variety of culinary options for people who enjoy fine dining or
want to learn how to prepare food for fine dining.
Dining Entertainment: We offer a full complement of fine dining options for parties of two up
to 50.
Classes: We are starting to book our Fall Culinary Boot Camps. If you want an exciting
culinary journey, contact us now as these classes fill quickly. All our spring classes are full.
We soon will be scheduling our next very popular Kids’ Culinary Boot Camp soon (to be held
in the late spring/summer), so get on the list as soon as possible.
Summer Parties: Contact us as soon as possible if you want to have a summer dinner party
with friends or a pool party. Weekends are very limited, but weekdays are more available.
Girls Night IN: To be announced soon, and will involve something to do with champagne and
chocolate.
Until next week, stay well and be blessed,
Chef David Hall
Thyme for a Chef, LLC
www.thymeforachef.com
lemons and limes. It is extremely rare that you will not find these in my kitchen, or in my ice
chest headed to a client’s home. I use the lemons and limes to balance flavors. When
trying to balance the flavor profile in a dish, one must frequently consider how to balance
other flavor and mouth-feel components of fats. When dishes are rich and heavy, fat is
usually involved somehow. One way to soften or lesson the fat portion of the taste
experience is to add some acid.
This balancing act is typically accomplished using vinegars, dry wine, tomatoes, etc. but
often I like to use lemons or limes. Using these citrus-based acids can bring a new
dimension to the dish. But let’s not forget the rinds. Simply adding a little zest (the outside
surface of the skin of the fruit) with the juice will also add tremendous flavor.
Take for example, the humble BLT or BALT (my favorite - bacon, avocado, lettuce and
tomato) sandwich. These sandwiches typically have significant amounts of fat. These
include the star of the sandwich (and my favorite meat) BACON and mayonnaise, sometimes
avocado and Swiss cheese for a down-right decadent sandwich. With all that fat, you need
something that will temper the fatty mouth-feel as well as add more flavor. Enter the
tomato…tomatoes can have a significant amount of acid depending on when and how they
were harvested. One layer of tomato slices is enough to balance all of the fats in rest of the
sandwich. It’s simply amazing, and it doesn’t take much.
One important key to remember is, if elevated cooking temperatures are involved, such as
simmering or braising, add your acids near the end of the cooking process. Acids are not
stable at higher cooking temperatures and break down quickly. But don’t worry, the sky will
not fall down; you can always add a little more at the end of the cooking cycle.
Some produce (apples, pears, bananas, peaches, and potatoes) contain an enzyme that
reacts with oxygen. This reaction caused the surface of the fruit to turn brown if the fruit is
cut or bruised. This damages the cells in the fruit, allowing oxygen in the air to react with the
enzyme and other chemicals. One way to lessen the “rusting” is to lower the pH using an
acid. This is typically accomplished using acetic acid in commercially produced products,
and lemons, lime and vinegars in the home. Many apple pie recipes add lemon to the filling
to help minimize browning before baking, as well as provide another subtle flavoring
component.
Another favorite food of mine is guacamole, but the surface of avocado and guacamole can
turn brown very quickly. I use the lime juice and plastic wrap to keep the oxygen away from
the mole, as well as mixing a little into the guacamole when making it. After I smooth out the
surface of the guacamole and before it goes into the frig, I squeeze a little lime over the top
surface then cover it with the plastic wrap. I do not cover the bowl, I actually cover the
guacamole itself, placing the wrap directly against the top surface of the guacamole itself.
Another thing to do that will retard the oxidation is to not over mix, whipping air into the
guacamole. Thankfully, lime and avocado make wonderful companions. They play together
nicely in your mouth.
Check out http://www.thymeforachef.com/resources/flavorlayering_compcon.html to see how
to use lemons when eating steak with red wine. You will see how a few drops of lemon can
have a huge impact on your dining experience. You will also find other acid/fats balancing
ideas.
Here is a rich and delightful Gluten-free salad dressing; it is easy and quick to make and
delicious.
Ingredients:
3 green onions, roughly chopped
1/2 avocado, peeled and pitted
1/2 cup orange juice
1 tablespoon lime juice
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
Method:
- Halve the avocados, remove the pit and toss the flesh into a food processor along
with the other ingredients. - Process until smooth.
- Yer done! I told you it was quick and easy!
Thyme for a Chef offers a wide variety of culinary options for people who enjoy fine dining or
want to learn how to prepare food for fine dining.
Dining Entertainment: We offer a full complement of fine dining options for parties of two up
to 50.
Classes: We are starting to book our Fall Culinary Boot Camps. If you want an exciting
culinary journey, contact us now as these classes fill quickly. All our spring classes are full.
We soon will be scheduling our next very popular Kids’ Culinary Boot Camp soon (to be held
in the late spring/summer), so get on the list as soon as possible.
Summer Parties: Contact us as soon as possible if you want to have a summer dinner party
with friends or a pool party. Weekends are very limited, but weekdays are more available.
Girls Night IN: To be announced soon, and will involve something to do with champagne and
chocolate.
Until next week, stay well and be blessed,
Chef David Hall
Thyme for a Chef, LLC
www.thymeforachef.com
Copyright 2011, Thyme for a Chef, LLC. All rights reserved.
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