The Student Chef

▶ 0:55 How To Use a Tortilla Press

Tortillas

A name given by the Spaniards to the unleavened flat bread they found in Mexico among the Aztec in the sixteenth century. The word “tortilla comes from the Spanish word “torta†which means round cake.

Tortillas date back as far as 10,000 years before Christ. It was the principal food of the Aztecs who were the dominant people in Meso-America in 1519. Spanish conquerors looking for gold, that they found and sent back to Spain, when they reached the highlands of Mexico found a civilization that had the most delightful and unusual food. The main diet of these people was corn; it supplied the necessary starch, the main source of energy, as well as protein, and a little fat. Sometimes the corn was eaten raw on the cob but in most cases it was stored dry and ground into corn meal and later made into masa, corn dough. As time went on, the Indians learned to soak the corn kernels in a lime solution until the skins came off, which made the making of the masa a lot easier.

Still today this ancient method of making tortillas is still being followed, an Indian woman working with a stone slab grinding the soaked kernels into masa. The masa can be white, yellow or any color the raw corn is, but more importantly the consistency is key. As simple as the ingredients are, if the temperature of the mix water is not just right or the not the right quantity, the tortillas will not come out perfect.

In Mexico a young girl will spend years learning the secrets to making the perfect tortilla. Once the masa is just right, a golf ball size of masa is placed between her wetted hands and the process of patting it into a flat thin pancake begins. When the masa is about six to eight inches in diameter, it is placed onto a hot griddle/ comal to be quickly cooked on both sides.

Today tortillas are prepared using the same ingredients but machines have replaced the Indian women working over a grinding slab. Each tortilla is perfect and uniform in size. They are made from corn as well as wheat flour and they come in every flavor imaginable. But even with all our new technology one can still make them from scratch if they so choose.

From the days of the Aztecs and the first known tortillas, to today, tortillas have gone from an ethnic food to mainstream in the United States. Tortillas sales have now become second only to sliced bread as the number 2 packaged bread product sold, passing bagels, and muffins. It is estimated that 5.7 billion dollars of tortillas will be sold in the United States in the year 2002 according to TIA the Tortilla Industry Association

Tortilla Press

The old fashioned tortilla press is a simple and useful kitchen tool. It can be made of different materials but the principal is the same, two plates that are hinged together and used to squeeze dough into round, thin tortillas for cooking. Tortilla presses are used for making corn tortillas, flour tortillas are made using a rolling pin or a heated tortilla maker. The best type of tortilla press preferred by experienced cooks is cast iron. The weight and solid strength of cast iron allows more pressure to be applied to the tortilla with less effort. Aluminum, plastic and wood types are second choices.

When using a tortilla press some recommend covering the surfaces with plastic wrap or was paper. Covering the surfaces keeps the tortillas from sticking, makes clean-up easier and also allows the dough to flow smoothly as it is pressed. When cleaning, wipe off the tortilla press with a damp sponge or cloth after use. Cast iron tortilla presses should never be placed in the dishwasher or left to soak. They must be dried thoroughly after cleaning. The traditional style silver painted presses are more susceptible to rusting if not dried well. If there is bare metal showing it is recommend to apply a light coat of vegetable oil to the press before storing it. The electro-coated tortilla presses are more resilient to rust and should have no problem unless areas of finish have been scraped off.

• Review the functions of fat.
• Define an Oil.
• Review smoke points
• Review Frying Method
  • How is food cooked in sauté vs. pan-frying, etc?
• Review “Green” potatoes.
• Review what potatoes are best suited for different common dishes or cooking methods.
• Review potato counts.
• Review baked potato method.
• Review sauté method.
• Review heat transfer in grilling, broiling and roasting.
• Identify foods best suited for grilling, roasting, braising, etc.
• Define “medium-rare”
• Define Herbs, Spices, Flavoring and Seasoning
• Review sandwiches, types and methods of preparation.
• Review pasta, types and methods of preparation.
• Review types of stews.
• Review Braising vs. Stewing.

Eggs are among the most versatile ingredients used in cooking around the world. Eggs are used to give flavor, texture and body to dishes as well as provide nutrition.

Functions of Eggs

Binder–As eggs cook, the protein in egg’s whites or albumen begins to coagulate and form a solid. It is this property that allows eggs to act as a binder in dishes like meatloaf.

Clarifying–Egg whites are used to clarify stocks and clear soups. The whites are first lightly beaten and then added to the cold stock or broth. As the liquid heats, the egg whites begin to form a solid mass that traps suspended particles that make the stock or broth cloudy.

Coating–Beaten whole eggs or egg whites are used as s coating for fried foods. The eggs help other coatings adhere to the food being fried.

Emulsify–Egg yolks contain lecithin that acts to emulsify ingredients that don’t normally mix, such as oil and vinegar.

Thickener–Eggs are also used to thicken mixtures in cooking such as thick soups or custards.

Leaving–The proteins in eggs enable them to act as leaveners by unwinding and stretching to form the flexible, elastic film that encases air bubbles. When eggs are beaten, they can expand to a foam that’s up to eight times their original volume. Beaten egg whites hold millions of tiny air bubbles, which lift angel-food and sponge cakes, meringues, and souffles. Even in batters containing baking powder, beaten eggs whites are an additional source of leavening.

Flavor and Coloring–Eggs provide flavor and color to ingredients like egg noodles.

Anatomy of an Egg

Egg White–The egg white or albumen is about 90% water, 10% protein and virtually no fat. The egg white contains over 50% of the protein in an egg. Egg whites are important in cooking because of this protein and the ability to form foams used in baking like meringues, soufflés, and baked items.

Egg Yolk–The egg yolk contains all of the egg’s fat and cholesterol and about half the eggs protein. Egg yolks are important in cooking custards, mayonnaise, hollandaise and in thickening various soups and sauces. Yolk color depends on the diet of the hen. Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance colors.

Egg Sizes

[wc_row][wc_column size=”one-fourth” position=”first”]

Jumbo

Extra Large

Large*

Medium

Small

Peewee

[/wc_column][wc_column size=”three-fourth” position=”last”]

30 ounces per dozen

27 ounces per dozen

24 ounces per dozen

21 ounces per dozen

18 ounces per dozen

15 ounces per dozen

[/wc_column][/wc_row]

* For most recipes and cooking applications, eggs are large.

Reading the Egg Carton

Natural, tells you almost nothing; every raw chicken egg is “natural.”
Cage-Free, means the hens were not confined to cages. But many “cage-free” birds never leave crowded barns.
Free-Range, may have VERY limited access outside
Organic, indicates cage-free, free-range and eats an organic vegetarian diet, free of hormones and antibiotics
Pastured, expensive and hard to find. Birds roam and forage, are healthier and eggs can taste better.

Grading

The quality of an egg is determined by the grade of the egg and is not related to size. All eggs are classified according to the U.S. Standards for interior and exterior quality factors. This determines the grade of the egg as AA, A, or B.

• Grade AA – eggs have whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells.
• Grade A – eggs have characteristics of Grade AA eggs except that the whites are “reasonably” firm.
  • Grades AA and A are sold retail, directly to consumers.
• Grade B – eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of higher grades. The shells must be unbroken, but may show slight stains. This grade is usually used to make liquid, frozen, and dried egg products. Available to food service establishments and
  not sold directly to consumers.

Only eggs packed in official USDA plants and sampled by official USDA graders can be packed in cartons bearing the USDA grade shield. USDA grading is a voluntary service offered to processing plants that meet minimum USDA equipment, facility, sanitary, and processing requirements.

Egg Nutrition

Calories: 70
Cholesterol: 195 mg
Total Fat: 5 g
Protein: 6 g

Brown Eggs vs. White Eggs

The shell color of an egg is representative of the breed of hen that produces the egg. White hens produce white eggs and brown hens produce brown eggs. Brown and white eggs have the same nutritional value.

[wc_spacing size=270px]

Egg Safety

Salmonellosis outbreaks have been traced to clean, whole, uncracked-shell eggs contaminated with Salmonella enteritidis. Whole-shell eggs are classified by the U.S, Food and Drug Administration as a potentially hazardous food.

• Store eggs refrigerated at 45˚F or lower. Do not freeze eggs in shells.
• Discard cracked or dirty eggs.
• Wash hands after contact with raw eggs.
• Wash and sanitize all food contact surface areas after contact with raw eggs.

The consumption of raw eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness. Where lightly cooked or raw eggs may be consumed, use pasteurized egg product.

Market Forms

Along with fresh shell eggs, whole eggs, egg whites and egg yolks are available in, dry, liquid and frozen market forms.

Refrigerated or frozen pasteurized liquid eggs are made from high-quality fresh eggs and are excellent for use in scrambled eggs, omelets, French toast and for use in baking. Dried eggs are generally only used in baking.

Flats and Cases

A case or box has either 15 or 30 dozen eggs in 6 or 12 flats with 30 eggs each.

[wc_spacing size=330px]

Principles of Egg Cookery

• Eggs can be prepared with any almost cooking method.
  • Dry Heat Methods
    • Baked
    • Quiche
    • Shirred
    • Soufflés
    • Sautéed
      • Scrambled
      • Omelet
    • Pan-frying
      • Sunny-side up, over, etc.
      • Basted
  • Moist Heat Methods
    • Poached (out of shell)
    • “Boiled” (in shell)
• Avoid high temperatures and long cooking times; Do not overcook.
• Overcooking an egg makes them tough, causes discoloration, and affects flavor.
• Proteins Coagulate. Eggs are high in protein. Whole eggs, whites, yolks or eggs in mixture coagulate at different temperatures.

Eggs coagulate at the following temperatures:

[wc_row][wc_column size=”one-fourth” position=”first”]

Whole eggs, beaten

Whites

Yolks

Custard (whole eggs plus liquid)

[/wc_column][wc_column size=”three-fourth” position=”last”]

about 156˚F

140˚– 149˚F

144˚– 158˚F

175˚ – 185˚F

[/wc_column][/wc_row]

• Avoid Sulfide. When hardboiled eggs are overcooked, the sulfur in the whites react with the iron in the yolks to form iron sulfide. This is what gives an (overcooked) hardboiled egg its characteristic green ring and odor. Overcooked scrambled eggs can also turn green and develop that odor of rotten eggs.

• Understand the Formation of Egg White Foams. Whipped egg whites are used to aerate and give lift to soufflés and cakes. To make an egg white foam:
  • Any traces of fat (or yolk) will inhibit the whipping of whited to a foam.
  • Mild acids like lemon juice or cream of tartar give egg white foams volume and stability.
  • Egg whites foam better at room temperature.
  • Do not overbeat. Beaten egg whites should look moist and shiny. Overbeaten eggs look dry and curdled and lose their lifting ability.
  • Sugar make foams more stable.