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Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"denise-lincoln":{"type":"authors","id":"5016","meta":{"index":"authors_1591205172","id":"5016","found":true},"name":"Denise Santoro Lincoln","firstName":"Denise Santoro","lastName":"Lincoln","slug":"denise-lincoln","email":"dmsantoro@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"shuna-lydon":{"type":"authors","id":"5021","meta":{"index":"authors_1591205172","id":"5021","found":true},"name":"Shuna Fish Lydon","firstName":"Shuna","lastName":"Lydon","slug":"shuna-lydon","email":"shunafish.l@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shuna fish Lydon was whisked and baked in San Francisco but served and eaten in New York City. She's had a 16 year tumultuous love affair with professional cooking and has BFA in photography from CCAC. \r\n\r\nWorking with and for some of the best chefs in NYC and California, \u003ca href=\"http://www.chefdb.com/nm/6272/\">Shuna's resume reads like the who's who of cooking today.\u003c/a> She identifies as a fruit-inspired pastry chef and calls the many local farmers' markets her muse.\r\n\r\nCurrently \"at large,\" Shuna spends her time teaching baking and knife skills classes, consulting at local restaurants and writing for a number of outlets about deliciousness.","avatar":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Shuna Fish Lydon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shuna-lydon"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"mkahn":{"type":"authors","id":"5397","meta":{"index":"authors_1591205172","id":"5397","found":true},"name":"Mike Kahn","firstName":"Mike","lastName":"Kahn","slug":"mkahn","email":"mike@kahncious.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mike Kahn is proud to be a Project Supervisor for KQED Presents, helping independent film producers distribute their programs nationally to public television. He has the pleasure to help distribute programs like Food Forward and Joanne Weir's Cooking Confidence (examples hand picked for you foodies out there!). Mike holds degrees in Sociology (U.C. Berkeley) and Interactive Media Design (Art Institute of California - San Francisco). Mike loves to learn about environmental sustainability and to share that knowledge with others through photography and multimedia projects. He's a Bay Area native and has been a lacto-ovo vegetarian for 15 years. His personal claim to fame is riding his bicycle across the U.S. from California to Maine, alone.","avatar":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mike Kahn | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mkahn"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"tv","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"food_1337576":{"type":"posts","id":"food_1337576","meta":{"index":"posts_1591205157","site":"food","id":"1337576","found":true},"guestAuthors":[],"slug":"samosa","title":"Samosas aren’t from India…Wait, what?","publishDate":1713200788,"format":"video","headTitle":"Samosas aren’t from India…Wait, what? | KQED","labelTerm":{},"content":"\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200804,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":296},"headData":{"title":"Samosas aren’t from India…Wait, what? | KQED","description":"Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world. Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Samosas aren’t from India…Wait, what?","datePublished":"2024-04-15T17:06:28.000Z","dateModified":"2024-04-15T17:06:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/Hzye3hGNulQ?si=-GwUfo48P7IopX5C","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"WpOldSlug":"samosas-arent-from-indiawait-what","nprByline":"Manjula Varghese","subhead":"The samosa, the bite-size Indian street food, is actually not from India","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337576/samosa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337576/samosa","authors":["byline_food_1337576"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337580","label":"source_food_1337576"},"bayareabites_51586":{"type":"posts","id":"bayareabites_51586","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51586","found":true},"guestAuthors":[],"slug":"food-labeling-how-to-identify-conventional-organic-and-gmo-produce","title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","publishDate":1353400487,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","status":"publish","parent":0,"modified":1502454171,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":217},"headData":{"title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce | KQED","description":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","datePublished":"2012-11-20T08:34:47.000Z","dateModified":"2017-08-11T12:22:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"51586 http://blogs.kqed.org/bayareabites/?p=51586","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/20/food-labeling-how-to-identify-conventional-organic-and-gmo-produce/","disqusTitle":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","videoEmbed":"https://youtu.be/0eL_W48yGP0","path":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","authors":["5397"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1245","bayareabites_2035","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_10802","bayareabites_10772","bayareabites_10882","bayareabites_10787","bayareabites_10774","bayareabites_65"],"featImg":"bayareabites_51594","label":"bayareabites"},"bayareabites_95128":{"type":"posts","id":"bayareabites_95128","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95128","found":true},"guestAuthors":[],"slug":"springtime-delight-rhubarb-puff-tart-pockets","title":"Springtime Delight: Rhubarb Puff-Tart Pockets","publishDate":1432134035,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>[contextly_sidebar id=\"PZakeBeS83KC8k8Pkmm643cXc8VpOYjg\"]\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96156,96145,96131,96132\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96148,96134,96152\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96151,96137,96139,96141,96144\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96130,96149,96154,96128,96133\"]\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","status":"publish","parent":0,"modified":1556744711,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":653},"headData":{"title":"Springtime Delight: Rhubarb Puff-Tart Pockets | KQED","description":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Springtime Delight: Rhubarb Puff-Tart Pockets","datePublished":"2015-05-20T15:00:35.000Z","dateModified":"2019-05-01T21:05:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95128 http://ww2.kqed.org/bayareabites/?p=95128","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/20/springtime-delight-rhubarb-puff-tart-pockets/","disqusTitle":"Springtime Delight: Rhubarb Puff-Tart Pockets","path":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96156,96145,96131,96132","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96148,96134,96152","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96151,96137,96139,96141,96144","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96130,96149,96154,96128,96133","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_16291","bayareabites_14738","bayareabites_2139","bayareabites_8986"],"featImg":"bayareabites_96143","label":"bayareabites"},"bayareabites_11956":{"type":"posts","id":"bayareabites_11956","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11956","found":true},"guestAuthors":[],"slug":"fromage-de-chat","title":"Fromage de Chat (aka Cat Milk Cheese)","publishDate":1270131420,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_12033\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\" alt=\"Fromage de Chat\" width=\"500\" height=\"335\" class=\"size-full wp-image-12033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fromage de Chat \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. \u003c/p>\n\u003cp>So what is cat cheese? As you may suspect, it's simply cheese made from the milk of a feline. According to \u003ca href=\"http://cheesemonger.wordpress.com/2009/07/19/cat-milk-cheese/\">Cheesemonger's Weblog\u003c/a>, it's quite popular in Eastern Europe, which makes sense as the Siberian cat has particularly rich milk and there's really not a lot to eat in that part of the world. But cat cheese has been a staple in many cultures since the pharaohs began demanding it at their dinner tables thousands of years ago to honor \u003ca href=\"http://en.wikipedia.org/wiki/Mafdet\">Mafdet\u003c/a>, the lion goddess. According to historical records, cats were first tamed by Egyptians to help control their diets and thus shape the milk's taste. Although some people seemed to enjoy the natural flavors of wild cat's milk, the pharaohs wanted their cheese to taste more like river fish than mongoose and rats, and so the domesticated cat was born.\u003c/p>\n\u003cp>Cat cheese is currently made mostly in small urban farms. Each city seems to have its own purveyor. In the Bay Area, Freyja Jones, a 70-year old woman who lives in Montclair, is the resident cat dairy woman. Living in an old hunting cabin near a local swimming and tennis club, Freyja has over 200 cats on her property. And while that may seem like a lot of animals to put in a 1500 square foot house, Freyja's operation is a smooth running machine and she says she wouldn't mind having \u003ca href=\"http://www.amazon.com/Millions-Cats-Paperstar-Wanda-Gag/dp/0698113632\">millions of cats\u003c/a>. At the moment, there are Siamese in the master bedroom, Angoras in the den, calicos in the living room, and then mixed breeds everywhere else. For a while, Freyja toyed with using hairless cats, but found their milk to be a bit anemic and so offered them up for adoption.\u003c/p>\n\u003cp>During my visit, I was honored to be included in the milking process. Freyja and her 40-year old daughter Dinah milk each cat by hand. For a while they used an invention by Dinah called \u003cem>The Pussy Milker\u003c/em>, but decided it was more difficult to place the cats in a harness than it was to actually milk them in their laps, so gave up on it. While I looked on as Freya and Dinah laid cats on their laps for milking, Freyja looked up at me and yelled above the din of meowing \"Don't forget to wear your gloves!\" as a large Angora batted a paw full of sharp claws at her.\u003c/p>\n\u003cp>After trying a few varieties, I've found that cat cheese has many unique flavors. Siamese milk has an underlying sardine taste, which makes it perfect for using as the base in hard cheeses, while Angora milk has a more musky flavor best used for ash-covered cheeses. The standard house cat, however, produces the creamiest milk of all, which is then used to make a tangy mozzarella de gatto.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Freyja mentioned that while she specializes is small domestic cats, there is also a growing movement to collect milk from large wild cats. Apparently the milk of both mountain lions and panthers is so rich and creamy that cheese mongers and yogurt makers alike will pay a very high price for it. But don't worry, those big cats aren't harmed in any way by this growing industry. Shot with tranquilizer pellets, the hunters simply milk the cats while they sleep and then carry off the milk before the cats awake in a type of milk and dash operation. From what I hear, mountain lion milk fetches up to $1,000 a gallon.\u003c/p>\n\u003cp>\u003cem>Fromage de Chat\u003c/em> has also become quite popular in celebrity circles. Because most cat dairies use abandoned cats (thereby saving them from being killed in shelters), cat cheese has become the new celebrity food craze. According to a reliable source, it's the only cheese \u003ca href=\"http://en.wikipedia.org/wiki/Bob_Barker\">Bob Barker\u003c/a> will eat and \u003ca href=\"http://en.wikipedia.org/wiki/Pamela_Anderson\">Pamela Anderson\u003c/a> has even invested in a cat dairy in Calabasas Hills.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So the next time you're browsing the cheese section of your local cheese shop, keep an eye out for \u003cem>Fromage de Chat\u003c/em>. You'll find yourself purring at the taste.\u003c/p>\n\n","blocks":[],"excerpt":"Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. ","status":"publish","parent":0,"modified":1427824579,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":731},"headData":{"title":"Fromage de Chat (aka Cat Milk Cheese) | KQED","description":"Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as Fromage de Chat (or often just chat fromage), this cheese has become the new "it" food in the culinary world. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fromage de Chat (aka Cat Milk Cheese)","datePublished":"2010-04-01T14:17:00.000Z","dateModified":"2015-03-31T17:56:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"11956 http://blogs.kqed.org/bayareabites/?p=11956","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/04/01/fromage-de-chat/","disqusTitle":"Fromage de Chat (aka Cat Milk Cheese)","path":"/bayareabites/11956/fromage-de-chat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_12033\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\" alt=\"Fromage de Chat\" width=\"500\" height=\"335\" class=\"size-full wp-image-12033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fromage de Chat \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. \u003c/p>\n\u003cp>So what is cat cheese? As you may suspect, it's simply cheese made from the milk of a feline. According to \u003ca href=\"http://cheesemonger.wordpress.com/2009/07/19/cat-milk-cheese/\">Cheesemonger's Weblog\u003c/a>, it's quite popular in Eastern Europe, which makes sense as the Siberian cat has particularly rich milk and there's really not a lot to eat in that part of the world. But cat cheese has been a staple in many cultures since the pharaohs began demanding it at their dinner tables thousands of years ago to honor \u003ca href=\"http://en.wikipedia.org/wiki/Mafdet\">Mafdet\u003c/a>, the lion goddess. According to historical records, cats were first tamed by Egyptians to help control their diets and thus shape the milk's taste. Although some people seemed to enjoy the natural flavors of wild cat's milk, the pharaohs wanted their cheese to taste more like river fish than mongoose and rats, and so the domesticated cat was born.\u003c/p>\n\u003cp>Cat cheese is currently made mostly in small urban farms. Each city seems to have its own purveyor. In the Bay Area, Freyja Jones, a 70-year old woman who lives in Montclair, is the resident cat dairy woman. Living in an old hunting cabin near a local swimming and tennis club, Freyja has over 200 cats on her property. And while that may seem like a lot of animals to put in a 1500 square foot house, Freyja's operation is a smooth running machine and she says she wouldn't mind having \u003ca href=\"http://www.amazon.com/Millions-Cats-Paperstar-Wanda-Gag/dp/0698113632\">millions of cats\u003c/a>. At the moment, there are Siamese in the master bedroom, Angoras in the den, calicos in the living room, and then mixed breeds everywhere else. For a while, Freyja toyed with using hairless cats, but found their milk to be a bit anemic and so offered them up for adoption.\u003c/p>\n\u003cp>During my visit, I was honored to be included in the milking process. Freyja and her 40-year old daughter Dinah milk each cat by hand. For a while they used an invention by Dinah called \u003cem>The Pussy Milker\u003c/em>, but decided it was more difficult to place the cats in a harness than it was to actually milk them in their laps, so gave up on it. While I looked on as Freya and Dinah laid cats on their laps for milking, Freyja looked up at me and yelled above the din of meowing \"Don't forget to wear your gloves!\" as a large Angora batted a paw full of sharp claws at her.\u003c/p>\n\u003cp>After trying a few varieties, I've found that cat cheese has many unique flavors. Siamese milk has an underlying sardine taste, which makes it perfect for using as the base in hard cheeses, while Angora milk has a more musky flavor best used for ash-covered cheeses. The standard house cat, however, produces the creamiest milk of all, which is then used to make a tangy mozzarella de gatto.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Freyja mentioned that while she specializes is small domestic cats, there is also a growing movement to collect milk from large wild cats. Apparently the milk of both mountain lions and panthers is so rich and creamy that cheese mongers and yogurt makers alike will pay a very high price for it. But don't worry, those big cats aren't harmed in any way by this growing industry. Shot with tranquilizer pellets, the hunters simply milk the cats while they sleep and then carry off the milk before the cats awake in a type of milk and dash operation. From what I hear, mountain lion milk fetches up to $1,000 a gallon.\u003c/p>\n\u003cp>\u003cem>Fromage de Chat\u003c/em> has also become quite popular in celebrity circles. Because most cat dairies use abandoned cats (thereby saving them from being killed in shelters), cat cheese has become the new celebrity food craze. According to a reliable source, it's the only cheese \u003ca href=\"http://en.wikipedia.org/wiki/Bob_Barker\">Bob Barker\u003c/a> will eat and \u003ca href=\"http://en.wikipedia.org/wiki/Pamela_Anderson\">Pamela Anderson\u003c/a> has even invested in a cat dairy in Calabasas Hills.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So the next time you're browsing the cheese section of your local cheese shop, keep an eye out for \u003cem>Fromage de Chat\u003c/em>. You'll find yourself purring at the taste.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11956/fromage-de-chat","authors":["5016"],"categories":["bayareabites_334","bayareabites_1875"],"tags":["bayareabites_3693","bayareabites_3677","bayareabites_10156","bayareabites_3678","bayareabites_14750","bayareabites_1621"],"featImg":"bayareabites_12033","label":"bayareabites"},"bayareabites_404":{"type":"posts","id":"bayareabites_404","meta":{"index":"posts_1591205157","site":"bayareabites","id":"404","found":true},"guestAuthors":[],"slug":"steamed-pudding-history-recipes","title":"Steamed Pudding, History & Recipes","publishDate":1157904000,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A few days ago a commenter on \u003ca href=\"http://eggbeater.typepad.com/shuna/\">Eggbeater\u003c/a> asked me to help her with a dessert conundrum. A pastry chef herself, she requested that I weigh in on steamed puddings, their ratios, and what sort of recipe to start with when attempting them for the first time. Thinking I could answer her in a snap, I soon realized steamed puddings require some history and the ability to think differently about what we know to be \"pudding\" in the United States.\u003c/p>\n\u003cp>Just about as old fashioned as \"plated desserts\" come, steamed puddings are completely out of fashion, even in England, their country of origin. Because they are not easy, or, for many, aren't worth the effort. In fact, even in The United Kingdom, steamed puddings are a chapter all on their own. At The French Laundry we served a chocolate steamed pudding mostly because we found the finicky method intriguing. And then there are the nifty molds. Antiquated and practical, fitted with tight clasps, elegant metal molds over a hundred years old can still be found for sale at tag sales or \u003ca href=\"http://travel2.nytimes.com/top/features/travel/destinations/unitedstates/california/sanfrancisco/shop_details.html?vid=1083747045586\">dusty, quirky cookshops.\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/steampud-759335.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/steampud-755615.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Are the \u003ca href=\"http://lacuisineus.com/catalog/index.php?cPath=80_191\">actual steamed pudding molds\u003c/a> absolutely necessary? No, but they are designed with the particular steaming method in mind. For a thorough post on home steamed pudding making please refer to the practiced Deb at \u003ca href=\"http://www.murrayhill5.net/blog/inmykitchenblog/\">MurrayHill 5 ~ In My Kitchen\u003c/a>, \u003ca href=\"http://www.murrayhill5.net/blog/inmykitchenblog/archives/000555.html\">\u003cb>click on this link\u003c/b>\u003c/a> for a post that gives visual step by step instruction as well as various other links to a myriad of posts where she's attempted other recipes/methods. \u003c/p>\n\u003cp>One autumn we made one at Citizen Cake. I worked on it with Sara Ko (then Sara Cameron), my co-pastry chef. As fun as it was to create I will admit to the fact that the texture has to be one you're fond of. Steamed pudding may well be more about the process than the end result. This dessert is not for the person who thinks a cake should feel like cake and puddings disappear easily on the tongue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As Americans speaking of \"pudding\" we have a family of sweet endings in mind. Custards: eggy, rich, soft. \"Baby food\" in the worst of circumstances, and creme brulee in the best. But the word pudding comes from England's English where by saying pudding they mean dessert. Or sweet things in general.\u003c/p>\n\u003cp>It's important to note these differences so that our physical expectation of the steamed pudding changes. \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/although_i_shou.html\">\u003cb>For all custards need steam\u003c/b>\u003c/a>, if their consistency is to be smooth and creamy. No one wants to eat an overcooked creme caramel (it feels like a rubber band) or pot de creme (it looses all that melt-in-your-mouth quality you tried so hard, and spent so much money, to achieve.) Even a pannacotta done wrong can make a horrible impression, and that one's not even baked or cooked!\u003c/p>\n\u003cp>Because the steamed pudding is sitting in a tightly bound mold on a rack inside of a large pot on top of your stove boiling, and not in the expansive womb of the oven, it's important to have a recipe very low in flour. This is not a cake, no, although the end consistency will not feel like what we know as custard either.\u003c/p>\n\u003cp>Have you ever made \u003ca href=\"http://www.kqed.org/weblog/food/2005/11/persimmons-please.jsp\">\u003cb>persimmon pudding\u003c/b>\u003c/a>? It's a great example because the persimmon puree acts a little bit like whole eggs and the result is a cross between a custard and a very moist cake.\u003c/p>\n\u003cp>I am going to list two recipes I've taken part in developing and executing. You will see they are similar, but with the orange marmalade one, we actually decided to bake it in an oven.\u003c/p>\n\u003cp>\u003cb>CHOCOLATE STEAMED PUDDING\u003c/b>\u003cbr>Stephen Durfee and Shuna Lydon\u003c/p>\n\u003cp>3T Unsalted Butter\u003cbr>10T Sugar\u003cbr>1 1/2 C Manufacturing Cream (the highest butterfat content of all creams)\u003cbr>1/2 Vanilla Bean, split and scraped\u003cbr>*\u003cbr>5 oz. Dark Chocolate, chopped\u003cbr>2T All Purpose Flour\u003cbr>5 each Egg Yolks\u003cbr>5 oz. Egg Whites\u003c/p>\n\u003cp>1. Put chocolate, cream and vanilla bean in saucepan, whisk until choc melts.\u003cbr>2. In another saucepan add butter and flour, cook over low heat, whisking, 1 minute. To this add chocolate mixture and cook 5-10 minutes until thickened. Remove vanilla bean.\u003cbr>3. Bring yolks and sugar to ribbon stage. Slowly beat into this the chocolate mixture. Whisk whites until stiff. Into this, beat in a tiny amount of the whites and fold in the rest. (Like you would a mousse.)\u003cbr>4. Butter and sugar desired mold: the entire interior top and bottom. Gently, with a spatula, pour mixture into mold.\u003cbr>5. Have a stock pot ready with a rack in the bottom. Put mold on the rack; pour in water halfway up the side of the mold, being careful not to have water's edge too close to the mold's lid seam. Fit stock pot with tight fitting lid. Turn heat to low and cook, without removing lid, for at least 1 hour. You may need to peek to check on water level. If it becomes dangerously low be sure to add \"make-up\" water that is very hot or boiling. We cooked this recipe for 1 hour and 15 minutes. (Cooking time is never a definite number as time factors are based on equipment used.)\u003c/p>\n\u003cp>When done, pull mold out and cool on rack for 10 minutes. Run knife around mold and invert. Tap mold with wooden spoon if it appears to be sticking. This dessert is best eaten soon after it's made. It's lovely served with chantilly.\u003c/p>\n\u003cp>\u003cb>ORANGE MARMALADE STEAMED PUDDING\u003c/b>\u003cbr>Sara Ko and Shuna Lydon\u003c/p>\n\u003cp>3 oz. Unsalted Butter\u003cbr>2 oz. Sugar\u003cbr>2 oz. Maple Sugar\u003cbr>*\u003cbr>3 each Large Eggs\u003cbr>5 oz. Orange Marmalade, plus more for molds\u003cbr>*\u003cbr>2 oz. All Purpose Flour\u003cbr>1 t Baking Powder\u003cbr>1 t Ground Cardamon\u003cbr>1/2 t Ground Coriander\u003cbr>1 t Kosher Salt\u003cbr>*\u003cbr>1 C Bread Crumbs, preferably home-made\u003c/p>\n\u003cp>1. Preheat still oven to 325F\u003cbr>2. Butter and sugar individual molds. (We used small ones like ramekins.)\u003cbr>3. Cream butter and sugars. Add eggs one at a time, incorporating fully after each addition. Add marmalade.\u003cbr>4. In another bowl sift flour and baking powder. Add spices and salt and whisk briefly to incorporate.\u003cbr>5. Fold these dries into wet mixture above \u003cb>just\u003c/b> until mixed. Fold breadcrumbs in at end.\u003cbr>6. Put a dollop of marmalade in molds and fill with batter 3/4's up way up the sides.\u003cbr>Place molds on a rack in a pan, fill with hot water 1/2 way up sides of molds. Cover pan with aluminum foil, making a tight seal, and bake for at least 20 minutes.\u003c/p>\n\u003cp>When done, mixture will no longer jiggle in the middle. Cool for about 10 minutes in rack, run knife around sides and unmold to eat. \u003c/p>\n\u003cp>Steamed Puddings are best eaten soon after they are made, but may be warmed and unmolded individually to order, as you would in a restaurant setting. Because puddings baked in molds to be turned-out are often pre-lined with caramel, the marmalade is a nice alternative, and much easier to handle! If you've put a generous dollop it may take a bit longer for the steamed pudding to cook and set, but in the plating it will make an integral garnish.\u003c/p>\n\u003cp>If you're one of those poeple who love to learn about culinary history experientially, you will appreciate steamed puddings. Like making your own gelatin and pectin from scratch, skinning almonds by hand, cracking cherry stones to pull out the tiny kernel for cherry-pit ice cream, steamed puddings are a thankless all-day affair, but deeply soul-satisfying like the slam dunks you make on a basketball court absent of eyes save for your unbelieving ones.\u003c/p>\n\u003cp>Links to more information/posts/recipes of Steamed Puddings:\u003c/p>\n\u003cp>\u003ca href=\"http://bakingsheet.blogspot.com/2005/08/cooking-school-steamed-puddings.html\">Baking Sheet\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recipes4us.co.uk/Desserts%20and%20Puddings/steamed_pudding_v___h__105mins.htm\">Recipes For Us, UK\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jewish-food.org/recipes/englpudd.htm\">Classic Jewish Food Recipe Archive\u003c/a>\u003cbr>\u003ca href=\"http://www.recipes4us.co.uk/Desserts%20and%20Puddings/steamed_pudding_v___h__105mins.htm\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recipes4us.co.uk/Desserts%20and%20Puddings/steamed_pudding_v___h__105mins.htm\">\u003c/a>\u003cbr>\u003ca href=\"http://bakingsheet.blogspot.com/2005/08/cooking-school-steamed-puddings.html\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://bakingsheet.blogspot.com/2005/08/cooking-school-steamed-puddings.html\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1157904000,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1311},"headData":{"title":"Steamed Pudding, History & Recipes | KQED","description":"A few days ago a commenter on Eggbeater asked me to help her with a dessert conundrum. A pastry chef herself, she requested that I weigh in on steamed puddings, their ratios, and what sort of recipe to start with when attempting them for the first time. Thinking I could answer her in a snap,","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Steamed Pudding, History & Recipes","datePublished":"2006-09-10T16:00:00.000Z","dateModified":"2006-09-10T16:00:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"404 http://blogs.kqed.org/bayareabites/2006/09/10/steamed-pudding-history-recipes/","disqusUrl":"https://ww2.kqed.org/bayareabites/2006/09/10/steamed-pudding-history-recipes/","disqusTitle":"Steamed Pudding, History & Recipes","path":"/bayareabites/404/steamed-pudding-history-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few days ago a commenter on \u003ca href=\"http://eggbeater.typepad.com/shuna/\">Eggbeater\u003c/a> asked me to help her with a dessert conundrum. A pastry chef herself, she requested that I weigh in on steamed puddings, their ratios, and what sort of recipe to start with when attempting them for the first time. Thinking I could answer her in a snap, I soon realized steamed puddings require some history and the ability to think differently about what we know to be \"pudding\" in the United States.\u003c/p>\n\u003cp>Just about as old fashioned as \"plated desserts\" come, steamed puddings are completely out of fashion, even in England, their country of origin. Because they are not easy, or, for many, aren't worth the effort. In fact, even in The United Kingdom, steamed puddings are a chapter all on their own. At The French Laundry we served a chocolate steamed pudding mostly because we found the finicky method intriguing. And then there are the nifty molds. Antiquated and practical, fitted with tight clasps, elegant metal molds over a hundred years old can still be found for sale at tag sales or \u003ca href=\"http://travel2.nytimes.com/top/features/travel/destinations/unitedstates/california/sanfrancisco/shop_details.html?vid=1083747045586\">dusty, quirky cookshops.\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/steampud-759335.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/steampud-755615.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Are the \u003ca href=\"http://lacuisineus.com/catalog/index.php?cPath=80_191\">actual steamed pudding molds\u003c/a> absolutely necessary? No, but they are designed with the particular steaming method in mind. For a thorough post on home steamed pudding making please refer to the practiced Deb at \u003ca href=\"http://www.murrayhill5.net/blog/inmykitchenblog/\">MurrayHill 5 ~ In My Kitchen\u003c/a>, \u003ca href=\"http://www.murrayhill5.net/blog/inmykitchenblog/archives/000555.html\">\u003cb>click on this link\u003c/b>\u003c/a> for a post that gives visual step by step instruction as well as various other links to a myriad of posts where she's attempted other recipes/methods. \u003c/p>\n\u003cp>One autumn we made one at Citizen Cake. I worked on it with Sara Ko (then Sara Cameron), my co-pastry chef. As fun as it was to create I will admit to the fact that the texture has to be one you're fond of. Steamed pudding may well be more about the process than the end result. This dessert is not for the person who thinks a cake should feel like cake and puddings disappear easily on the tongue.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As Americans speaking of \"pudding\" we have a family of sweet endings in mind. Custards: eggy, rich, soft. \"Baby food\" in the worst of circumstances, and creme brulee in the best. But the word pudding comes from England's English where by saying pudding they mean dessert. Or sweet things in general.\u003c/p>\n\u003cp>It's important to note these differences so that our physical expectation of the steamed pudding changes. \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/although_i_shou.html\">\u003cb>For all custards need steam\u003c/b>\u003c/a>, if their consistency is to be smooth and creamy. No one wants to eat an overcooked creme caramel (it feels like a rubber band) or pot de creme (it looses all that melt-in-your-mouth quality you tried so hard, and spent so much money, to achieve.) Even a pannacotta done wrong can make a horrible impression, and that one's not even baked or cooked!\u003c/p>\n\u003cp>Because the steamed pudding is sitting in a tightly bound mold on a rack inside of a large pot on top of your stove boiling, and not in the expansive womb of the oven, it's important to have a recipe very low in flour. This is not a cake, no, although the end consistency will not feel like what we know as custard either.\u003c/p>\n\u003cp>Have you ever made \u003ca href=\"http://www.kqed.org/weblog/food/2005/11/persimmons-please.jsp\">\u003cb>persimmon pudding\u003c/b>\u003c/a>? It's a great example because the persimmon puree acts a little bit like whole eggs and the result is a cross between a custard and a very moist cake.\u003c/p>\n\u003cp>I am going to list two recipes I've taken part in developing and executing. You will see they are similar, but with the orange marmalade one, we actually decided to bake it in an oven.\u003c/p>\n\u003cp>\u003cb>CHOCOLATE STEAMED PUDDING\u003c/b>\u003cbr>Stephen Durfee and Shuna Lydon\u003c/p>\n\u003cp>3T Unsalted Butter\u003cbr>10T Sugar\u003cbr>1 1/2 C Manufacturing Cream (the highest butterfat content of all creams)\u003cbr>1/2 Vanilla Bean, split and scraped\u003cbr>*\u003cbr>5 oz. Dark Chocolate, chopped\u003cbr>2T All Purpose Flour\u003cbr>5 each Egg Yolks\u003cbr>5 oz. Egg Whites\u003c/p>\n\u003cp>1. Put chocolate, cream and vanilla bean in saucepan, whisk until choc melts.\u003cbr>2. In another saucepan add butter and flour, cook over low heat, whisking, 1 minute. To this add chocolate mixture and cook 5-10 minutes until thickened. Remove vanilla bean.\u003cbr>3. Bring yolks and sugar to ribbon stage. Slowly beat into this the chocolate mixture. Whisk whites until stiff. Into this, beat in a tiny amount of the whites and fold in the rest. (Like you would a mousse.)\u003cbr>4. Butter and sugar desired mold: the entire interior top and bottom. Gently, with a spatula, pour mixture into mold.\u003cbr>5. Have a stock pot ready with a rack in the bottom. Put mold on the rack; pour in water halfway up the side of the mold, being careful not to have water's edge too close to the mold's lid seam. Fit stock pot with tight fitting lid. Turn heat to low and cook, without removing lid, for at least 1 hour. You may need to peek to check on water level. If it becomes dangerously low be sure to add \"make-up\" water that is very hot or boiling. We cooked this recipe for 1 hour and 15 minutes. (Cooking time is never a definite number as time factors are based on equipment used.)\u003c/p>\n\u003cp>When done, pull mold out and cool on rack for 10 minutes. Run knife around mold and invert. Tap mold with wooden spoon if it appears to be sticking. This dessert is best eaten soon after it's made. It's lovely served with chantilly.\u003c/p>\n\u003cp>\u003cb>ORANGE MARMALADE STEAMED PUDDING\u003c/b>\u003cbr>Sara Ko and Shuna Lydon\u003c/p>\n\u003cp>3 oz. Unsalted Butter\u003cbr>2 oz. Sugar\u003cbr>2 oz. Maple Sugar\u003cbr>*\u003cbr>3 each Large Eggs\u003cbr>5 oz. Orange Marmalade, plus more for molds\u003cbr>*\u003cbr>2 oz. All Purpose Flour\u003cbr>1 t Baking Powder\u003cbr>1 t Ground Cardamon\u003cbr>1/2 t Ground Coriander\u003cbr>1 t Kosher Salt\u003cbr>*\u003cbr>1 C Bread Crumbs, preferably home-made\u003c/p>\n\u003cp>1. Preheat still oven to 325F\u003cbr>2. Butter and sugar individual molds. (We used small ones like ramekins.)\u003cbr>3. Cream butter and sugars. Add eggs one at a time, incorporating fully after each addition. Add marmalade.\u003cbr>4. In another bowl sift flour and baking powder. Add spices and salt and whisk briefly to incorporate.\u003cbr>5. Fold these dries into wet mixture above \u003cb>just\u003c/b> until mixed. Fold breadcrumbs in at end.\u003cbr>6. Put a dollop of marmalade in molds and fill with batter 3/4's up way up the sides.\u003cbr>Place molds on a rack in a pan, fill with hot water 1/2 way up sides of molds. Cover pan with aluminum foil, making a tight seal, and bake for at least 20 minutes.\u003c/p>\n\u003cp>When done, mixture will no longer jiggle in the middle. Cool for about 10 minutes in rack, run knife around sides and unmold to eat. \u003c/p>\n\u003cp>Steamed Puddings are best eaten soon after they are made, but may be warmed and unmolded individually to order, as you would in a restaurant setting. Because puddings baked in molds to be turned-out are often pre-lined with caramel, the marmalade is a nice alternative, and much easier to handle! If you've put a generous dollop it may take a bit longer for the steamed pudding to cook and set, but in the plating it will make an integral garnish.\u003c/p>\n\u003cp>If you're one of those poeple who love to learn about culinary history experientially, you will appreciate steamed puddings. Like making your own gelatin and pectin from scratch, skinning almonds by hand, cracking cherry stones to pull out the tiny kernel for cherry-pit ice cream, steamed puddings are a thankless all-day affair, but deeply soul-satisfying like the slam dunks you make on a basketball court absent of eyes save for your unbelieving ones.\u003c/p>\n\u003cp>Links to more information/posts/recipes of Steamed Puddings:\u003c/p>\n\u003cp>\u003ca href=\"http://bakingsheet.blogspot.com/2005/08/cooking-school-steamed-puddings.html\">Baking Sheet\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recipes4us.co.uk/Desserts%20and%20Puddings/steamed_pudding_v___h__105mins.htm\">Recipes For Us, UK\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jewish-food.org/recipes/englpudd.htm\">Classic Jewish Food Recipe Archive\u003c/a>\u003cbr>\u003ca href=\"http://www.recipes4us.co.uk/Desserts%20and%20Puddings/steamed_pudding_v___h__105mins.htm\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recipes4us.co.uk/Desserts%20and%20Puddings/steamed_pudding_v___h__105mins.htm\">\u003c/a>\u003cbr>\u003ca href=\"http://bakingsheet.blogspot.com/2005/08/cooking-school-steamed-puddings.html\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://bakingsheet.blogspot.com/2005/08/cooking-school-steamed-puddings.html\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/404/steamed-pudding-history-recipes","authors":["5021"],"categories":["bayareabites_752"],"label":"bayareabites"},"bayareabites_21776":{"type":"posts","id":"bayareabites_21776","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21776","found":true},"guestAuthors":[],"slug":"got-almond-milk","title":"Got (Almond) Milk?","publishDate":1295452808,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-2.jpg\" alt=\"almonds\" title=\"almonds\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-21779\">\u003c/a>\u003cbr>\n\u003cem>Almonds\u003c/em>\u003c/p>\n\u003cp>Choice. We love it. And these days, there seems to be an abundance of it in the dairy case. Now, in addition to your standard cow's milk choices (organic, low fat, fat-free, lactose–free), there is a slew of alternatives that aren't even dairy at all: soy milk, almond milk, rice milk, oat milk, coconut milk, even hemp milk. (Really, people? Hemp milk? Maybe I need to open up my chakras a little, but the idea of dunking my Oreos in a tall glass of hemp milk is about as appealing as chewing on some hippie's patchouli-scented dreadlocks.) \u003c/p>\n\u003cp>I like my vanilla soy latte as much as the next girl, but I'd never use soy milk as an everyday milk substitute. Too much aftertaste, not enough creaminess. \u003cstrong>Almond milk\u003c/strong>, though, the new darling of health foods, is another story. It has a pleasant neutral milky taste to it, with just a hint of nuttiness. And, the texture is full and thick, mimicking the feel of whole milk pretty well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-1.jpg\" alt=\"Almond Breeze almond milk\" title=\"Almond Breeze almond milk\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21780\">\u003c/a>\u003cbr>\n\u003cem>Almond Breeze almond milk\u003c/em>\u003c/p>\n\u003cp>Almond milk is made from ground almonds that are mixed with water, plus vitamins, stabilizers, and in some cases, a sweetener like evaporated cane juice. You can make your own \u003ca href=\"http://www.wellsphere.com/healthy-eating-article/nutrition-in-milk-and-milk-substitutes/777934\">homemade almond milk\u003c/a> by soaking almonds overnight, then blending with water and straining the solids, but that can get expensive and probably isn't worth all the effort.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before converting, I decided to do a little research to see what the fuss was all about. Is almond milk really that much better for you? What are the problems with it that no one is talking about? Here's the DL on almond milk:\u003c/p>\n\u003cp>\u003cstrong>The Health Benefits\u003c/strong>\u003cbr>\n•\t\u003cem>\u003cstrong>It's full of nutrients and good stuff.\u003c/strong>\u003c/em> Almonds are a rich source of protein, Vitamin E, magnesium, potassium, selenium, manganese, and iron. This means strong bones and muscles, antioxidant protection, healthy skin, high energy levels, good metabolism, and other health benefits. Also, commercially made almond milk is often fortified with calcium (A good tip: give the carton a good shake before drinking, because calcium can settle at the bottom). Almond milk contains no cholesterol, and has actually been shown to lower levels of LDL cholesterol (due to good monounsaturated fats in almonds) as well as protect against heart disease (almond skins contain flavonoids which help to protect the heart).\u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's low in calories.\u003c/strong>\u003c/em> Based on a recent comparison published in \u003ca href=\"http://online.wsj.com/article/SB10001424052748703791904576075790255426176.html?utm_source=streamsend&utm_medium=email&utm_content=13238541&utm_campaign=Food%20News%20Thursday,%20January%2013#articleTabs%3Darticle\">The Wall Street Journal\u003c/a>, a one-cup serving of almond milk comes in at 60 calories, compared to coconut milk (80 calories), soy milk (90 calories), rice milk (120 calories), and 2% cow's milk (130 calories).\u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's lactose free.\u003c/strong>\u003c/em> An estimated 30 to 50 million Americans (about 25% of the United States population) are affected by \u003ca href=\"http://www.wrongdiagnosis.com/l/lactose_intolerance/stats.htm?ktrack=kcplink\">lactose intolerance\u003c/a>, meaning they have difficulty digesting the sugar found in cow's milk. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's antibiotic and growth hormone free.\u003c/strong>\u003c/em> While many dairy farmers have made strides to ensure that their cows are \u003ca href=\"http://www.sustainabletable.org/issues/hormones/\">rBGH-free\u003c/a>, the practice of injecting dairy cows with growth hormones and antibiotics has not been completely eradicated. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's an alternate alternative.\u003c/strong>\u003c/em> Soy milk got some bad PR not long ago thanks to Jeremy Piven's \u003ca href=\"http://www.mensfitness.com/nutrition/339\">man boobs\u003c/a>. Unless you're consuming a gallon of soy milk a day though, studies have shown that soy-induced man boobs aren't a real concern. However, there is an ongoing debate on the effect of soy foods on women. Soy foods are rich in \u003ca href=\"http://envirocancer.cornell.edu/FactSheet/Diet/fs1.phyto.cfm\">isoflavones/phytoestrogens\u003c/a>, which can mimic the effects of estrogen. It is currently unclear whether soy foods affect breast cancer risk or recovery…reading the studies and articles on this topic can easily spin you around with all the seemingly contradictory findings. It appears that the conclusion most widely agreed upon is to consume soy in moderation, along with a healthy and balanced diet. Thanks, Captain Obvious.\u003c/p>\n\u003cp>\u003cstrong>The Concerns\u003c/strong>\u003cbr>\n•\t\u003cem>\u003cstrong>It can cause problems for those at risk for low thyroid function.\u003c/strong>\u003c/em> Almonds are a \u003ca href=\"http://www.whfoods.com/genpage.php?tname=george&dbid=47\">goitrogenic food\u003c/a>, meaning, when consumed in large quantities, they can suppress the function of the thyroid gland by interfering with iodine uptake, causing an enlargement of the thyroid. While goitrogenic foods (such as soy, cabbage, kale, flax, broccoli, and almonds) can be harmful for those with thyroid problems, they are beneficial for people who have healthy thyroid function. So, if you have a thyroid problem, avoid almond milk. Otherwise, your almond milk mustache is good to go. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It has added sugar.\u003c/strong>\u003c/em> Flavored almond milk like Vanilla and Chocolate can have 15-22 grams of sugar per cup. To avoid all that extra sugar, opt for Original (7 grams sugar) or Unsweetened (0 grams sugar) flavors, both offered by \u003ca href=\"http://www.almondbreeze.com/?navid=328\">Almond Breeze\u003c/a> and \u003ca href=\"http://www.silkpurealmond.com/#a=3;r=1\">Silk PureAlmond\u003c/a>. \u003c/p>\n\u003cp>Now, don't get me wrong, almond milk will never replace real dairy for me. I love my cheese and butter and ice cream too much. For goodness sake, I was happily raised on bottles of fresh whole milk from our local dairy farm. But, as a healthy alternative, I can get behind using almond milk in my morning smoothies, eating my granola with it, even making some sauces and soups with it. What's your take on almond milk? Friend or Foe? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-3.jpg\" alt=\"Vanilla-Date Smoothie\" title=\"Vanilla-Date Smoothie\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21781\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Vanilla-Date Smoothie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Vanilla-Date Smoothie\u003c/strong>\u003cbr>\n\u003cem>Adapted from the \u003ca href=\"http://www.bonappetit.com/recipes/2007/05/vanilla_date_breakfast_smoothie\">Bon Appétit Test Kitchen\u003c/a> \u003c/em>\u003c/p>\n\u003cp>\u003cem>This sweet and creamy smoothie taste too good to be good for you…but it is! Love the hit of fragrant vanilla, the bits of caramelly dates, and the blended ice with the almond milk makes a great icy milky consistency. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 ½ cups almond milk (Original flavor)\u003cbr>\n4 pitted Medjool dates\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n10-12 ice cubes (a few big handfuls)\u003cbr>\nSprinkle of cinnamon (optional)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nBlend everything together until smooth. \u003c/p>\n\n","blocks":[],"excerpt":"Get the skinny on almond milk's health benefits and concerns.","status":"publish","parent":0,"modified":1295407646,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":978},"headData":{"title":"Got (Almond) Milk? | KQED","description":"Get the skinny on almond milk's health benefits and concerns.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Got (Almond) Milk?","datePublished":"2011-01-19T16:00:08.000Z","dateModified":"2011-01-19T03:27:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"21776 http://blogs.kqed.org/bayareabites/?p=21776","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/19/got-almond-milk/","disqusTitle":"Got (Almond) Milk?","path":"/bayareabites/21776/got-almond-milk","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-2.jpg\" alt=\"almonds\" title=\"almonds\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-21779\">\u003c/a>\u003cbr>\n\u003cem>Almonds\u003c/em>\u003c/p>\n\u003cp>Choice. We love it. And these days, there seems to be an abundance of it in the dairy case. Now, in addition to your standard cow's milk choices (organic, low fat, fat-free, lactose–free), there is a slew of alternatives that aren't even dairy at all: soy milk, almond milk, rice milk, oat milk, coconut milk, even hemp milk. (Really, people? Hemp milk? Maybe I need to open up my chakras a little, but the idea of dunking my Oreos in a tall glass of hemp milk is about as appealing as chewing on some hippie's patchouli-scented dreadlocks.) \u003c/p>\n\u003cp>I like my vanilla soy latte as much as the next girl, but I'd never use soy milk as an everyday milk substitute. Too much aftertaste, not enough creaminess. \u003cstrong>Almond milk\u003c/strong>, though, the new darling of health foods, is another story. It has a pleasant neutral milky taste to it, with just a hint of nuttiness. And, the texture is full and thick, mimicking the feel of whole milk pretty well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-1.jpg\" alt=\"Almond Breeze almond milk\" title=\"Almond Breeze almond milk\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21780\">\u003c/a>\u003cbr>\n\u003cem>Almond Breeze almond milk\u003c/em>\u003c/p>\n\u003cp>Almond milk is made from ground almonds that are mixed with water, plus vitamins, stabilizers, and in some cases, a sweetener like evaporated cane juice. You can make your own \u003ca href=\"http://www.wellsphere.com/healthy-eating-article/nutrition-in-milk-and-milk-substitutes/777934\">homemade almond milk\u003c/a> by soaking almonds overnight, then blending with water and straining the solids, but that can get expensive and probably isn't worth all the effort.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before converting, I decided to do a little research to see what the fuss was all about. Is almond milk really that much better for you? What are the problems with it that no one is talking about? Here's the DL on almond milk:\u003c/p>\n\u003cp>\u003cstrong>The Health Benefits\u003c/strong>\u003cbr>\n•\t\u003cem>\u003cstrong>It's full of nutrients and good stuff.\u003c/strong>\u003c/em> Almonds are a rich source of protein, Vitamin E, magnesium, potassium, selenium, manganese, and iron. This means strong bones and muscles, antioxidant protection, healthy skin, high energy levels, good metabolism, and other health benefits. Also, commercially made almond milk is often fortified with calcium (A good tip: give the carton a good shake before drinking, because calcium can settle at the bottom). Almond milk contains no cholesterol, and has actually been shown to lower levels of LDL cholesterol (due to good monounsaturated fats in almonds) as well as protect against heart disease (almond skins contain flavonoids which help to protect the heart).\u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's low in calories.\u003c/strong>\u003c/em> Based on a recent comparison published in \u003ca href=\"http://online.wsj.com/article/SB10001424052748703791904576075790255426176.html?utm_source=streamsend&utm_medium=email&utm_content=13238541&utm_campaign=Food%20News%20Thursday,%20January%2013#articleTabs%3Darticle\">The Wall Street Journal\u003c/a>, a one-cup serving of almond milk comes in at 60 calories, compared to coconut milk (80 calories), soy milk (90 calories), rice milk (120 calories), and 2% cow's milk (130 calories).\u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's lactose free.\u003c/strong>\u003c/em> An estimated 30 to 50 million Americans (about 25% of the United States population) are affected by \u003ca href=\"http://www.wrongdiagnosis.com/l/lactose_intolerance/stats.htm?ktrack=kcplink\">lactose intolerance\u003c/a>, meaning they have difficulty digesting the sugar found in cow's milk. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's antibiotic and growth hormone free.\u003c/strong>\u003c/em> While many dairy farmers have made strides to ensure that their cows are \u003ca href=\"http://www.sustainabletable.org/issues/hormones/\">rBGH-free\u003c/a>, the practice of injecting dairy cows with growth hormones and antibiotics has not been completely eradicated. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's an alternate alternative.\u003c/strong>\u003c/em> Soy milk got some bad PR not long ago thanks to Jeremy Piven's \u003ca href=\"http://www.mensfitness.com/nutrition/339\">man boobs\u003c/a>. Unless you're consuming a gallon of soy milk a day though, studies have shown that soy-induced man boobs aren't a real concern. However, there is an ongoing debate on the effect of soy foods on women. Soy foods are rich in \u003ca href=\"http://envirocancer.cornell.edu/FactSheet/Diet/fs1.phyto.cfm\">isoflavones/phytoestrogens\u003c/a>, which can mimic the effects of estrogen. It is currently unclear whether soy foods affect breast cancer risk or recovery…reading the studies and articles on this topic can easily spin you around with all the seemingly contradictory findings. It appears that the conclusion most widely agreed upon is to consume soy in moderation, along with a healthy and balanced diet. Thanks, Captain Obvious.\u003c/p>\n\u003cp>\u003cstrong>The Concerns\u003c/strong>\u003cbr>\n•\t\u003cem>\u003cstrong>It can cause problems for those at risk for low thyroid function.\u003c/strong>\u003c/em> Almonds are a \u003ca href=\"http://www.whfoods.com/genpage.php?tname=george&dbid=47\">goitrogenic food\u003c/a>, meaning, when consumed in large quantities, they can suppress the function of the thyroid gland by interfering with iodine uptake, causing an enlargement of the thyroid. While goitrogenic foods (such as soy, cabbage, kale, flax, broccoli, and almonds) can be harmful for those with thyroid problems, they are beneficial for people who have healthy thyroid function. So, if you have a thyroid problem, avoid almond milk. Otherwise, your almond milk mustache is good to go. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It has added sugar.\u003c/strong>\u003c/em> Flavored almond milk like Vanilla and Chocolate can have 15-22 grams of sugar per cup. To avoid all that extra sugar, opt for Original (7 grams sugar) or Unsweetened (0 grams sugar) flavors, both offered by \u003ca href=\"http://www.almondbreeze.com/?navid=328\">Almond Breeze\u003c/a> and \u003ca href=\"http://www.silkpurealmond.com/#a=3;r=1\">Silk PureAlmond\u003c/a>. \u003c/p>\n\u003cp>Now, don't get me wrong, almond milk will never replace real dairy for me. I love my cheese and butter and ice cream too much. For goodness sake, I was happily raised on bottles of fresh whole milk from our local dairy farm. But, as a healthy alternative, I can get behind using almond milk in my morning smoothies, eating my granola with it, even making some sauces and soups with it. What's your take on almond milk? Friend or Foe? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-3.jpg\" alt=\"Vanilla-Date Smoothie\" title=\"Vanilla-Date Smoothie\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21781\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Vanilla-Date Smoothie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Vanilla-Date Smoothie\u003c/strong>\u003cbr>\n\u003cem>Adapted from the \u003ca href=\"http://www.bonappetit.com/recipes/2007/05/vanilla_date_breakfast_smoothie\">Bon Appétit Test Kitchen\u003c/a> \u003c/em>\u003c/p>\n\u003cp>\u003cem>This sweet and creamy smoothie taste too good to be good for you…but it is! Love the hit of fragrant vanilla, the bits of caramelly dates, and the blended ice with the almond milk makes a great icy milky consistency. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 ½ cups almond milk (Original flavor)\u003cbr>\n4 pitted Medjool dates\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n10-12 ice cubes (a few big handfuls)\u003cbr>\nSprinkle of cinnamon (optional)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nBlend everything together until smooth. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21776/got-almond-milk","authors":["5037"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_8624","bayareabites_1621","bayareabites_8842"],"label":"bayareabites"},"bayareabites_118116":{"type":"posts","id":"bayareabites_118116","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118116","found":true},"guestAuthors":[],"slug":"diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like","title":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like","publishDate":1497300723,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Tofu doesn't have to be made with soybeans. Kate Williams will show you how to whip up a batch with any dried bean you've got in your pantry.","status":"publish","parent":0,"modified":1508268441,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1659},"headData":{"title":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like | KQED","description":"Tofu doesn't have to be made with soybeans. Kate Williams will show you how to whip up a batch with any dried bean you've got in your pantry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like","datePublished":"2017-06-12T20:52:03.000Z","dateModified":"2017-10-17T19:27:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"118116 https://ww2.kqed.org/bayareabites/?p=118116","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/12/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like/","disqusTitle":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like","source":"DIY Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/118116/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118116/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like","authors":["5485"],"categories":["bayareabites_2998","bayareabites_2638","bayareabites_11028","bayareabites_4084","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_15880","bayareabites_11123","bayareabites_13462","bayareabites_15879","bayareabites_3585"],"featImg":"bayareabites_118120","label":"source_bayareabites_118116"},"bayareabites_1717":{"type":"posts","id":"bayareabites_1717","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1717","found":true},"guestAuthors":[],"slug":"hachiya-persimmons","title":"Hachiya Persimmons","publishDate":1229194843,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/hachiya-persimmons.jpg\" alt=\"hachiya persimmons\">\u003c/p>\n\u003cp>About a month ago, I wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmons\u003c/a>, which are one of my favorite fall fruits. This week, I'd like to extol the virtues of the Hachiya persimmon. Hachiyas are the misunderstood fruit of winter: although they are sweet and wonderful when baked into cakes and puddings, many people are afraid to eat them because they are truly awful when immature. A firm Hachiya is extraordinarily astringent and inedible. I admit that taking a bite out of one is sort of like eating an unripe bitter walnut while suddenly having all the moisture sucked out of your cheeks and tongue. But there's a very simple way to avoid this: don't eat Hachiyas until they're ripe.\u003c/p>\n\u003cp>Like Fuyus, Hachiyas range in color from light orange to a reddish sunset. They are easy to distinguish from Fuyus, however, because while the Fuyu looks like an orange tomato, the Hachiya is shaped like a large acorn. Hachiyas are lovely in both appearance and taste, just not at the same time. While they are outwardly attractive when unripe, they only become gastronomically appealing once the skin mottles and starts to shrivel over the soft ripened fruit. Yet while Hachiyas may not be pretty when they’re ready to be eaten, they are luscious when added to cakes and steamed puddings. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/ripe-persimmon1.jpg\" alt=\"ripe hachiya persimmon\">\u003c/p>\n\u003cp>Before you eat a Hachiya, make sure it is soft and squishy as you need to wait for the fruit’s tannins to break down before the pulp loses its astringency and takes on a sweet and sugary flavor. The mature fruit has a jellylike texture, which may make them seem unappealing as a raw snack, but shouldn’t stop you from cooking with them. To coax Hachiyas into ripening, just set them out on your counter or window sill for a few days to over a week, depending on how firm they are. If you’re in a hurry, you can freeze a partially ripe Hachiya for at least 24 hours and then defrost it, which helps soften and sweeten the fruit. I tried this once and it worked okay, although the taste wasn’t as sweet as a naturally-ripened persimmon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can buy Hachiyas at the farmer’s market or grocery store during the fall and early winter, but as they grow in abundance in the Bay Area, you may be able to get them for free if you know someone with a tree. In my neighborhood, there are at least ten trees within a four-block radius of my house. For years, most of the fruit from these trees was left to rot each December on the ground. I always wanted to stop and ask the people who lived in these houses if I could have a few, but usually I had two toddling twins running ahead of me and so always put it off for another day. But this all changed a few years back when my neighbor George started knocking on doors and asking people if he could collect their fallen fruit. George is in his late 70s, has a big smile for everyone, and loves to chat. How could anyone refuse him? Luckily George also knows that I love persimmons (from all that chatting we’ve done over the years), so each December he now gives me persimmons by the bagful, and I, in turn, give him persimmon cake.\u003c/p>\n\u003cp>I came up with my Hachiya persimmon cake recipe as a way to use up all those lovely persimmons George leaves on my doorstep. If you’d like to try the sweet, nuanced flavor of Hachiya persimmons, this might be a good recipe to try because it’s fast and easy. Although the recipe calls for some fresh orange juice and brandy or cognac -- all of which nicely accent the persimmons’ sweet flavor -- you can leave them out if you don’t have them on hand. Just be sure to add in a teaspoon of vanilla if you leave out the orange juice. \u003c/p>\n\u003cp>So here’s to the Hachiya persimmon: a fruit that is lovely both inside and out.\u003c/p>\n\u003cp>\u003cstrong>Persimmon Cake with a Citrus Glaze\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One 9 x 13-inch cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Cake:\u003c/strong>\u003cbr>\n1 1/4 cups Hachiya persimmon pulp\u003cbr>\n2 cups flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\n1 tsp baking soda\u003cbr>\n1 tsp cinnamon\u003cbr>\n1/2 tsp nutmeg\u003cbr>\n1/2 tsp ground ginger\u003cbr>\n1/2 cup softened butter\u003cbr>\n2 eggs\u003cbr>\n1 cup sugar\u003cbr>\n2 Tbsp orange juice\u003cbr>\n1 Tbsp brandy or cognac\u003cbr>\n3/4 cup raisins or currants\u003cbr>\n3/4 cup chopped walnuts\u003c/p>\n\u003cp>\u003cstrong>Icing:\u003c/strong>\u003cbr>\n1 cup powdered sugar\u003cbr>\n2 tsp orange juice\u003cbr>\n2 tsp lemon juice\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat your oven to 350 degrees.\u003cbr>\n2.\tRemove skin from persimmons and seed the fruit. Blend the pulp in a food processor or blender and set aside.\u003cbr>\n3.\tMix flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger in a large bowl and set aside.\u003cbr>\n4.\tBlend the sugar into the butter until creamy.\u003cbr>\n5.\tAdd the eggs, orange juice and cognac to the butter mixture and beat until fully incorporated.\u003cbr>\n6.\tBlend in the persimmon puree.\u003cbr>\n7.\tAdd the flour to the butter and persimmon mixture.\u003cbr>\n8.\tAdd the raisins and nuts and mix until just barely incorporated. Don’t overmix, however, as this will make your cake rubbery.\u003cbr>\n9.\tGrease a 9x13 pan and then spread the batter inside.\u003cbr>\n10.\tBake for 20 - 25 minutes, or until a toothpick comes out clean.\u003cbr>\n11.\tTo make the icing, mix the powdered sugar, orange juice and lemon juice in a bowl until you have a thick syrupy consistency. Add more lemon or orange juice if you need to thin it a bit more.\u003cbr>\n12.\tSpread the icing on top of the warm cake.\u003cbr>\n13.\tCool and serve.\u003c/p>\n\n","blocks":[],"excerpt":"About a month ago, I wrote about \u003ca href=\"http://blogs.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmons\u003c/a>, which are one of my favorite fall fruits. This week, I'd like to extol the virtues of the Hachiya persimmon. Hachiyas are the misunderstood fruit of winter: although they are sweet and wonderful when baked into cakes and puddings, many people are afraid to eat them because they are truly awful when immature. A firm Hachiya is extraordinarily astringent and inedible. I admit that taking a bite out of one is sort of like eating an unripe bitter walnut while suddenly having all the moisture sucked out of your cheeks and tongue. But there's a very simple way to avoid this: don't eat Hachiyas until they're ripe.\r\n","status":"publish","parent":0,"modified":1384289142,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":983},"headData":{"title":"Hachiya Persimmons | KQED","description":"About a month ago, I wrote about Fuyu persimmons, which are one of my favorite fall fruits. This week, I'd like to extol the virtues of the Hachiya persimmon. Hachiyas are the misunderstood fruit of winter: although they are sweet and wonderful when baked into cakes and puddings, many people are afraid to eat them because they are truly awful when immature. A firm Hachiya is extraordinarily astringent and inedible. I admit that taking a bite out of one is sort of like eating an unripe bitter walnut while suddenly having all the moisture sucked out of your cheeks and tongue. But there's a very simple way to avoid this: don't eat Hachiyas until they're ripe.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hachiya Persimmons","datePublished":"2008-12-13T19:00:43.000Z","dateModified":"2013-11-12T20:45:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1717 http://blogs.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/","disqusTitle":"Hachiya Persimmons","path":"/bayareabites/1717/hachiya-persimmons","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/hachiya-persimmons.jpg\" alt=\"hachiya persimmons\">\u003c/p>\n\u003cp>About a month ago, I wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmons\u003c/a>, which are one of my favorite fall fruits. This week, I'd like to extol the virtues of the Hachiya persimmon. Hachiyas are the misunderstood fruit of winter: although they are sweet and wonderful when baked into cakes and puddings, many people are afraid to eat them because they are truly awful when immature. A firm Hachiya is extraordinarily astringent and inedible. I admit that taking a bite out of one is sort of like eating an unripe bitter walnut while suddenly having all the moisture sucked out of your cheeks and tongue. But there's a very simple way to avoid this: don't eat Hachiyas until they're ripe.\u003c/p>\n\u003cp>Like Fuyus, Hachiyas range in color from light orange to a reddish sunset. They are easy to distinguish from Fuyus, however, because while the Fuyu looks like an orange tomato, the Hachiya is shaped like a large acorn. Hachiyas are lovely in both appearance and taste, just not at the same time. While they are outwardly attractive when unripe, they only become gastronomically appealing once the skin mottles and starts to shrivel over the soft ripened fruit. Yet while Hachiyas may not be pretty when they’re ready to be eaten, they are luscious when added to cakes and steamed puddings. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/ripe-persimmon1.jpg\" alt=\"ripe hachiya persimmon\">\u003c/p>\n\u003cp>Before you eat a Hachiya, make sure it is soft and squishy as you need to wait for the fruit’s tannins to break down before the pulp loses its astringency and takes on a sweet and sugary flavor. The mature fruit has a jellylike texture, which may make them seem unappealing as a raw snack, but shouldn’t stop you from cooking with them. To coax Hachiyas into ripening, just set them out on your counter or window sill for a few days to over a week, depending on how firm they are. If you’re in a hurry, you can freeze a partially ripe Hachiya for at least 24 hours and then defrost it, which helps soften and sweeten the fruit. I tried this once and it worked okay, although the taste wasn’t as sweet as a naturally-ripened persimmon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can buy Hachiyas at the farmer’s market or grocery store during the fall and early winter, but as they grow in abundance in the Bay Area, you may be able to get them for free if you know someone with a tree. In my neighborhood, there are at least ten trees within a four-block radius of my house. For years, most of the fruit from these trees was left to rot each December on the ground. I always wanted to stop and ask the people who lived in these houses if I could have a few, but usually I had two toddling twins running ahead of me and so always put it off for another day. But this all changed a few years back when my neighbor George started knocking on doors and asking people if he could collect their fallen fruit. George is in his late 70s, has a big smile for everyone, and loves to chat. How could anyone refuse him? Luckily George also knows that I love persimmons (from all that chatting we’ve done over the years), so each December he now gives me persimmons by the bagful, and I, in turn, give him persimmon cake.\u003c/p>\n\u003cp>I came up with my Hachiya persimmon cake recipe as a way to use up all those lovely persimmons George leaves on my doorstep. If you’d like to try the sweet, nuanced flavor of Hachiya persimmons, this might be a good recipe to try because it’s fast and easy. Although the recipe calls for some fresh orange juice and brandy or cognac -- all of which nicely accent the persimmons’ sweet flavor -- you can leave them out if you don’t have them on hand. Just be sure to add in a teaspoon of vanilla if you leave out the orange juice. \u003c/p>\n\u003cp>So here’s to the Hachiya persimmon: a fruit that is lovely both inside and out.\u003c/p>\n\u003cp>\u003cstrong>Persimmon Cake with a Citrus Glaze\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One 9 x 13-inch cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Cake:\u003c/strong>\u003cbr>\n1 1/4 cups Hachiya persimmon pulp\u003cbr>\n2 cups flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\n1 tsp baking soda\u003cbr>\n1 tsp cinnamon\u003cbr>\n1/2 tsp nutmeg\u003cbr>\n1/2 tsp ground ginger\u003cbr>\n1/2 cup softened butter\u003cbr>\n2 eggs\u003cbr>\n1 cup sugar\u003cbr>\n2 Tbsp orange juice\u003cbr>\n1 Tbsp brandy or cognac\u003cbr>\n3/4 cup raisins or currants\u003cbr>\n3/4 cup chopped walnuts\u003c/p>\n\u003cp>\u003cstrong>Icing:\u003c/strong>\u003cbr>\n1 cup powdered sugar\u003cbr>\n2 tsp orange juice\u003cbr>\n2 tsp lemon juice\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat your oven to 350 degrees.\u003cbr>\n2.\tRemove skin from persimmons and seed the fruit. Blend the pulp in a food processor or blender and set aside.\u003cbr>\n3.\tMix flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger in a large bowl and set aside.\u003cbr>\n4.\tBlend the sugar into the butter until creamy.\u003cbr>\n5.\tAdd the eggs, orange juice and cognac to the butter mixture and beat until fully incorporated.\u003cbr>\n6.\tBlend in the persimmon puree.\u003cbr>\n7.\tAdd the flour to the butter and persimmon mixture.\u003cbr>\n8.\tAdd the raisins and nuts and mix until just barely incorporated. Don’t overmix, however, as this will make your cake rubbery.\u003cbr>\n9.\tGrease a 9x13 pan and then spread the batter inside.\u003cbr>\n10.\tBake for 20 - 25 minutes, or until a toothpick comes out clean.\u003cbr>\n11.\tTo make the icing, mix the powdered sugar, orange juice and lemon juice in a bowl until you have a thick syrupy consistency. Add more lemon or orange juice if you need to thin it a bit more.\u003cbr>\n12.\tSpread the icing on top of the warm cake.\u003cbr>\n13.\tCool and serve.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1717/hachiya-persimmons","authors":["5016"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_2967","bayareabites_2974","bayareabites_2977","bayareabites_467"],"label":"bayareabites"},"bayareabites_95996":{"type":"posts","id":"bayareabites_95996","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95996","found":true},"guestAuthors":[],"slug":"new-mom-turns-to-ancient-chinese-recipes-for-postpartum-recovery","title":"New Mom Turns to Ancient Chinese Recipes for Postpartum Recovery","publishDate":1431196097,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>First came the liver, then the kidneys, then pigs feet -- lots and lots of pigs feet.\u003c/p>\n\u003cp>In the early weeks after my daughter was born, each morning I would nurse her while my husband, the “seagan” (vegan, eats seafood), went outside and gathered dozens of containers filled with food from our doorstep.\u003c/p>\n\u003cp>“Ooh!” I would squeal. “What’d I get today?”\u003c/p>\n\u003cp>“Looks like guts again.”\u003c/p>\n\u003cp>“You mean organ meat. Good. I love organ meat.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For a meat-loving foodie like me, all this stuff was like manna from heaven: ginger braised liver, kidney congee, pigs feet in black vinegar, chicken stew, papaya spare-rib soup and more.\u003c/p>\n\u003cp>I washed it down with pungent herbal teas that smelled like warm primordial forests.\u003c/p>\n\u003cp>My daily dose of animal parts was a gift from my mother to us -- to me -- for birthing her first grandchild. For the price of $1,800, some may have opted for baby bling from Tiffany’s, but my mother wanted this for me and so did I: a month of food delivery service -- dishes prepared according to ancient Chinese recipes designed for postpartum recovery.\u003c/p>\n\u003cp>“I want you to have the best,” my mother said during my last trimester, calling me from my childhood home in New Jersey. “I can’t be there to cook for you. Besides I don’t know how to make the right dishes.”\u003c/p>\n\u003cp>The “right dishes” are the teas, stews, and other food that make up the culinary portion of zuo yuezi (坐月子) or “sitting the month.” Also called “confinement,” zuo yuezi is a set of traditional customs dictating what a woman should and should not do the first month after she has a baby. Dating back at least 2,600 years, today \u003ca href=\"http://nautil.us/blog/what-chinese-medicine-has-to-teach-us-about-new-mothers\" target=\"_blank\">zuo yuezi\u003c/a> is practiced by women across China, Taiwan, and Vietnam, and their \u003ca href=\"http://www.hyphenmagazine.com/magazine/issue-23-bittersweet/motherhood-rooted\" target=\"_blank\">diaspora\u003c/a>.\u003c/p>\n\u003cp>Among its top purported benefits: helping the mother heal and recover, and setting a lifelong foundation for health and beauty.\u003c/p>\n\u003cp>I broke most of the zuo yuezi rules: I went out. Took showers. Washed my hair. Drank ice water. Looked at screens. Luckily, my mother didn’t care. We both agreed: it was all about the food.\u003c/p>\n\u003cp>“I didn’t get to do it,” my mother said when I first balked at the price. “We were new to this country. We didn’t have money and no one could cook the dishes. Maybe if I had done it my health would be better today.”\u003c/p>\n\u003cp>What made me want to try it: A) I mostly believed in the recipes’ healing powers, B) I wanted to use it as a chance to deepen my connection with my mother and heritage, and C) Hell, I wouldn’t have to cook for a whole month.\u003c/p>\n\u003cp>Most of all, it was the food itself. These were some of my favorite dishes, serious comfort food. So much of it, especially the organs and pigs feet, reminded me of meals my parents cooked while I was growing up. When it came to meat, we pretty much ate every part of the animal. Why waste anything when even the bowels and butt can be made into tasty morsels? Confinement food also reminded me of dishes I’d only had in Taiwan and China in my relatives’ homes and made me feel closer to my extended family overseas.\u003c/p>\n\u003cp>Plus, I just love the satisfying chewiness of organ meat, the slight gaminess and how its textures range from silky smooth (hearts) to rough (tripe). Sinking my teeth into large wads of liver and kidney fulfills some sort of primal foodie desire in me, something that, as someone who’s been a partner to (and cook for) a “seagan” for the past ten years doesn’t get met that often. (Sorry, babe.)\u003c/p>\n\u003cp>I have fond memories of sitting before a whole cooked chicken with my mother as she poked around with her chopsticks looking for the giblets like a Forty-Niners miner searching for gold. Once she extracted a precious nugget -- a heart, gizzard, or liver -- she’d place it on my plate. I knew how much she loved the innards too, so, recognizing that sacrifice, I’d gobble it up with gratitude.\u003c/p>\n\u003cp>According to Chinese medicine, confinement foods primarily serve to nourish and replenish the blood and give the body more yang, or warmth, through “warm” foods. Ginger, Chinese angelica root (dang gui), red beans (adzuki), and sesame oil provide warmth. Pigs feet, peanuts, and papaya boost breast milk. Liver replenishes lost blood. Kidney eases pain. Longan promotes sleep. Red dates nourish blood. Goji berries enhance qi and tonify the blood.\u003c/p>\n\u003cp>The company I hired, \u003ca href=\"http://www.yelp.com/biz/liu-mama-hayward\" target=\"_blank\">Liu Mama\u003c/a> in Hayward, is one of many in California that provides zuo yuezi food services. Each delivery included breakfast, lunch and dinner, as well as teas and desserts. It came to about $20 a meal, including tax and delivery.\u003c/p>\n\u003cp>One of the main reasons I chose Liu Mama was this: On my second day post-birth, a round-faced woman from Liu Mama drove up to Berkeley and showed up at the side of my hospital bed—with samples. We had told her earlier that I’d try their food at home before signing the contract, but she insisted it was crucial to start right away. I will never forget how deeply comforted I felt as I scarfed my way through the samples after having eaten nothing during labor and then only hospital food, sipping the woodsy black fungus soup, followed by moist sticky rice flecked with ham, then wrapping my lips around sticky pigs feet. Suddenly I felt much better about having spent the last day pushing eight pounds of human flesh through my cervix. I also felt much closer to my parents who were still back home in Jersey. I signed on the spot.\u003c/p>\n\u003cp>That mix of nostalgia, both real and imagined, stayed with me. Every so often, as I inhaled my food post-breastfeeding in my Berkeley home, I imagined the women before me devouring similar textures and tastes during this special time in their lives.\u003c/p>\n\u003cp>I can’t prove if the food replenished and cured me in all the alleged ways, but I do know that in that first month if I was ever hungry, which was pretty much always, there was a fridge full of some of my favorite food waiting for me.\u003c/p>\n\u003cp>There is, however, a widely held belief that I feel the need to debunk: that if you eat confinement food you will look better than before you had a baby. I just checked the mirror again. Uhm sorry, but no. (Some may argue that this would have worked if I followed all the “sitting the month” rules, but after a year of sleep deprivation due to newborn, I highly doubt it!)\u003c/p>\n\u003cp>Now, three and a half years later, I sometimes find myself craving those special dishes. It’s almost enough to make me want to have another baby (but not quite!).\u003c/p>\n\u003cp>These days I’m the one fishing through whole chickens looking for giblets to give to my daughter. (I swear one of the top benefits for me of having a kid is that finally I have someone to enjoy meat with every day.) I’m usually disappointed, as most chickens today don’t come with giblets. (Where is the gold mine of all the missing giblets?) When I do buy one that comes with the precious gooey, bloody parchment-enclosed package, I boil it up and serve it to my kid. “This is love,” I say, putting it on her plate. “Hai yao xin!” she squeals after downing it all. The heart is her favorite.\u003c/p>\n\u003cp>If the package happens to come with an extra heart, I give mine up.\u003c/p>\n\u003cp>“Now that’s sacrifice,” I tell my husband.\u003c/p>\n\u003cp>“Feeding your kid the guts?’ he’ll say.\u003c/p>\n\u003cp>I shake my head because there are some things that just can’t be explained.\u003c/p>\n\u003cp>\u003cem>Sharline Chiang is a writer, editor and book coach based in Berkeley, originally from New Jersey. She is a proud, long-time member of VONA, a nationwide community of writers of color. Sharline’s writings can be found in BuzzFeed, Ozy, Hyphen and Mutha. She thanks CAAM for the chance to write a piece that alludes to one of her favorite snacks that can only be found in Taipei street markets -- grilled chicken butt.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story is a part of Off the Menu: Asian America, a multimedia project between the \u003ca href=\"https://caamedia.org/\" target=\"_blank\">Center for Asian American Media\u003c/a> and \u003ca href=\"http://www.kqed.org/\" target=\"_blank\">KQED\u003c/a>, featuring a one-hour PBS primetime special by award-winning filmmaker Grace Lee (American Revolutionary: The Evolution of Grace Lee Boggs), original stories and web content.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"First came the liver, then the kidneys, then pigs feet -- lots and lots of pigs feet.","status":"publish","parent":0,"modified":1546456307,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1511},"headData":{"title":"New Mom Turns to Ancient Chinese Recipes for Postpartum Recovery | KQED","description":"First came the liver, then the kidneys, then pigs feet -- lots and lots of pigs feet.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Mom Turns to Ancient Chinese Recipes for Postpartum Recovery","datePublished":"2015-05-09T18:28:17.000Z","dateModified":"2019-01-02T19:11:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95996 http://ww2.kqed.org/bayareabites/?p=95996","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/09/new-mom-turns-to-ancient-chinese-recipes-for-postpartum-recovery/","disqusTitle":"New Mom Turns to Ancient Chinese Recipes for Postpartum Recovery","nprByline":"Sharline Chiang, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/caamedia/\">CAAM\u003c/a>","path":"/bayareabites/95996/new-mom-turns-to-ancient-chinese-recipes-for-postpartum-recovery","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>First came the liver, then the kidneys, then pigs feet -- lots and lots of pigs feet.\u003c/p>\n\u003cp>In the early weeks after my daughter was born, each morning I would nurse her while my husband, the “seagan” (vegan, eats seafood), went outside and gathered dozens of containers filled with food from our doorstep.\u003c/p>\n\u003cp>“Ooh!” I would squeal. “What’d I get today?”\u003c/p>\n\u003cp>“Looks like guts again.”\u003c/p>\n\u003cp>“You mean organ meat. Good. I love organ meat.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For a meat-loving foodie like me, all this stuff was like manna from heaven: ginger braised liver, kidney congee, pigs feet in black vinegar, chicken stew, papaya spare-rib soup and more.\u003c/p>\n\u003cp>I washed it down with pungent herbal teas that smelled like warm primordial forests.\u003c/p>\n\u003cp>My daily dose of animal parts was a gift from my mother to us -- to me -- for birthing her first grandchild. For the price of $1,800, some may have opted for baby bling from Tiffany’s, but my mother wanted this for me and so did I: a month of food delivery service -- dishes prepared according to ancient Chinese recipes designed for postpartum recovery.\u003c/p>\n\u003cp>“I want you to have the best,” my mother said during my last trimester, calling me from my childhood home in New Jersey. “I can’t be there to cook for you. Besides I don’t know how to make the right dishes.”\u003c/p>\n\u003cp>The “right dishes” are the teas, stews, and other food that make up the culinary portion of zuo yuezi (坐月子) or “sitting the month.” Also called “confinement,” zuo yuezi is a set of traditional customs dictating what a woman should and should not do the first month after she has a baby. Dating back at least 2,600 years, today \u003ca href=\"http://nautil.us/blog/what-chinese-medicine-has-to-teach-us-about-new-mothers\" target=\"_blank\">zuo yuezi\u003c/a> is practiced by women across China, Taiwan, and Vietnam, and their \u003ca href=\"http://www.hyphenmagazine.com/magazine/issue-23-bittersweet/motherhood-rooted\" target=\"_blank\">diaspora\u003c/a>.\u003c/p>\n\u003cp>Among its top purported benefits: helping the mother heal and recover, and setting a lifelong foundation for health and beauty.\u003c/p>\n\u003cp>I broke most of the zuo yuezi rules: I went out. Took showers. Washed my hair. Drank ice water. Looked at screens. Luckily, my mother didn’t care. We both agreed: it was all about the food.\u003c/p>\n\u003cp>“I didn’t get to do it,” my mother said when I first balked at the price. “We were new to this country. We didn’t have money and no one could cook the dishes. Maybe if I had done it my health would be better today.”\u003c/p>\n\u003cp>What made me want to try it: A) I mostly believed in the recipes’ healing powers, B) I wanted to use it as a chance to deepen my connection with my mother and heritage, and C) Hell, I wouldn’t have to cook for a whole month.\u003c/p>\n\u003cp>Most of all, it was the food itself. These were some of my favorite dishes, serious comfort food. So much of it, especially the organs and pigs feet, reminded me of meals my parents cooked while I was growing up. When it came to meat, we pretty much ate every part of the animal. Why waste anything when even the bowels and butt can be made into tasty morsels? Confinement food also reminded me of dishes I’d only had in Taiwan and China in my relatives’ homes and made me feel closer to my extended family overseas.\u003c/p>\n\u003cp>Plus, I just love the satisfying chewiness of organ meat, the slight gaminess and how its textures range from silky smooth (hearts) to rough (tripe). Sinking my teeth into large wads of liver and kidney fulfills some sort of primal foodie desire in me, something that, as someone who’s been a partner to (and cook for) a “seagan” for the past ten years doesn’t get met that often. (Sorry, babe.)\u003c/p>\n\u003cp>I have fond memories of sitting before a whole cooked chicken with my mother as she poked around with her chopsticks looking for the giblets like a Forty-Niners miner searching for gold. Once she extracted a precious nugget -- a heart, gizzard, or liver -- she’d place it on my plate. I knew how much she loved the innards too, so, recognizing that sacrifice, I’d gobble it up with gratitude.\u003c/p>\n\u003cp>According to Chinese medicine, confinement foods primarily serve to nourish and replenish the blood and give the body more yang, or warmth, through “warm” foods. Ginger, Chinese angelica root (dang gui), red beans (adzuki), and sesame oil provide warmth. Pigs feet, peanuts, and papaya boost breast milk. Liver replenishes lost blood. Kidney eases pain. Longan promotes sleep. Red dates nourish blood. Goji berries enhance qi and tonify the blood.\u003c/p>\n\u003cp>The company I hired, \u003ca href=\"http://www.yelp.com/biz/liu-mama-hayward\" target=\"_blank\">Liu Mama\u003c/a> in Hayward, is one of many in California that provides zuo yuezi food services. Each delivery included breakfast, lunch and dinner, as well as teas and desserts. It came to about $20 a meal, including tax and delivery.\u003c/p>\n\u003cp>One of the main reasons I chose Liu Mama was this: On my second day post-birth, a round-faced woman from Liu Mama drove up to Berkeley and showed up at the side of my hospital bed—with samples. We had told her earlier that I’d try their food at home before signing the contract, but she insisted it was crucial to start right away. I will never forget how deeply comforted I felt as I scarfed my way through the samples after having eaten nothing during labor and then only hospital food, sipping the woodsy black fungus soup, followed by moist sticky rice flecked with ham, then wrapping my lips around sticky pigs feet. Suddenly I felt much better about having spent the last day pushing eight pounds of human flesh through my cervix. I also felt much closer to my parents who were still back home in Jersey. I signed on the spot.\u003c/p>\n\u003cp>That mix of nostalgia, both real and imagined, stayed with me. Every so often, as I inhaled my food post-breastfeeding in my Berkeley home, I imagined the women before me devouring similar textures and tastes during this special time in their lives.\u003c/p>\n\u003cp>I can’t prove if the food replenished and cured me in all the alleged ways, but I do know that in that first month if I was ever hungry, which was pretty much always, there was a fridge full of some of my favorite food waiting for me.\u003c/p>\n\u003cp>There is, however, a widely held belief that I feel the need to debunk: that if you eat confinement food you will look better than before you had a baby. I just checked the mirror again. Uhm sorry, but no. (Some may argue that this would have worked if I followed all the “sitting the month” rules, but after a year of sleep deprivation due to newborn, I highly doubt it!)\u003c/p>\n\u003cp>Now, three and a half years later, I sometimes find myself craving those special dishes. It’s almost enough to make me want to have another baby (but not quite!).\u003c/p>\n\u003cp>These days I’m the one fishing through whole chickens looking for giblets to give to my daughter. (I swear one of the top benefits for me of having a kid is that finally I have someone to enjoy meat with every day.) I’m usually disappointed, as most chickens today don’t come with giblets. (Where is the gold mine of all the missing giblets?) When I do buy one that comes with the precious gooey, bloody parchment-enclosed package, I boil it up and serve it to my kid. “This is love,” I say, putting it on her plate. “Hai yao xin!” she squeals after downing it all. The heart is her favorite.\u003c/p>\n\u003cp>If the package happens to come with an extra heart, I give mine up.\u003c/p>\n\u003cp>“Now that’s sacrifice,” I tell my husband.\u003c/p>\n\u003cp>“Feeding your kid the guts?’ he’ll say.\u003c/p>\n\u003cp>I shake my head because there are some things that just can’t be explained.\u003c/p>\n\u003cp>\u003cem>Sharline Chiang is a writer, editor and book coach based in Berkeley, originally from New Jersey. She is a proud, long-time member of VONA, a nationwide community of writers of color. Sharline’s writings can be found in BuzzFeed, Ozy, Hyphen and Mutha. She thanks CAAM for the chance to write a piece that alludes to one of her favorite snacks that can only be found in Taipei street markets -- grilled chicken butt.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story is a part of Off the Menu: Asian America, a multimedia project between the \u003ca href=\"https://caamedia.org/\" target=\"_blank\">Center for Asian American Media\u003c/a> and \u003ca href=\"http://www.kqed.org/\" target=\"_blank\">KQED\u003c/a>, featuring a one-hour PBS primetime special by award-winning filmmaker Grace Lee (American Revolutionary: The Evolution of Grace Lee Boggs), original stories and web content.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95996/new-mom-turns-to-ancient-chinese-recipes-for-postpartum-recovery","authors":["byline_bayareabites_95996"],"categories":["bayareabites_2998","bayareabites_1245"],"tags":["bayareabites_14441","bayareabites_310","bayareabites_14439","bayareabites_14442","bayareabites_11017","bayareabites_14440"],"featImg":"bayareabites_95997","label":"bayareabites"},"bayareabites_11257":{"type":"posts","id":"bayareabites_11257","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11257","found":true},"guestAuthors":[],"slug":"how-to-season-clean-and-care-for-a-cast-iron-pan","title":"How to Season, Clean and Care for a Cast Iron Pan","publishDate":1268323237,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/cast-iron-pans1.jpg\" alt=\"cast iron pans\" title=\"cast iron pans\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11288\">\u003c/p>\n\u003cp>I was raised on food that was cooked in cast iron pans. My mother's \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">Sunday Gravy\u003c/a> was always started in the 10-inch version and my morning eggs were cooked in the 6 1/2-inch. From chicken to steaks, zucchini to eggplant, and biscuits to corn bread, my mom's cast iron pans were in continual use. Yet when I grew up, moved out, and started my own kitchen, I somehow forgot about my cast-iron roots. After purchasing and then cooking with some thinly constructed aluminum pans, I felt the need to register for fancy pans when I got married. My sister generously gave us an enormous set of Calphalon, but after a year or two of fretting about cleaning them properly and making sure they never went in the dishwasher or got scratched, I finally remembered there was a much simpler alternative.\u003c/p>\n\u003cp>And now, almost 10 years and thousands of meals later, I'm just as happy with my decision to switch to cast iron as I was the day I purchased my pans from Ace Hardware. As far as I'm concerned, swanky brands that are expensive can't hold a candle to modest cast iron (well, except for an amazing large copper pan, which I doubt I'll ever be able to afford).\u003c/p>\n\u003cp>\u003cstrong>So Why is Cast Iron so Great?\u003c/strong>\u003c/p>\n\u003cp>In case you're unfamiliar with cast iron pans, they have a lot going for them. Here's a list of some reasons I love them so.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>•\tThey radiate heat beautifully, so your food doesn't cook unevenly.\u003cbr>\n•\tYou can go from stovetop to the oven, so there' s never a need to transfer food to a baking dish after sautéing.\u003cbr>\n•\tOnce your pans are seasoned, they have a natural non-stick surface so you don't have to breath in that awful chemical-smelling aroma that is emitted when you overheat a Teflon pan.\u003cbr>\n•\tThey retain heat well, making them perfect for both frying and simmering.\u003cbr>\n•\tThey may be the least expensive pans available, costing around $20 for a 10-inch version and around $30 for the extra large size.\u003cbr>\n•\tThey last forever (my friend Pam uses her grandmother's pan, which was purchased at least 90 years ago).\u003cbr>\n•\tYour food picks up a little bit of iron when using a cast iron pan, so they're a great way to supplement your diet.\u003c/p>\n\u003cp>If you randomly look through my posts on Bay Area Bites, you'll see my cast iron pans used over and over. This is because I use them for almost everything. Certain dishes that I only make in my handy dandy cast iron pans are:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/first-pancake.jpg\" alt=\"first pancake\" title=\"first pancake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7544\">\u003c/p>\n\u003cp>•\t\u003cstrong>Seared meat \u003c/strong>-- This includes meat for stews, steaks, and some fish. Cast iron's ability to evenly radiate and distribute heat makes it the perfect tool for searing.\u003cbr>\n•\t\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">Casseroles\u003c/a>\u003c/strong> -- Cast iron pans are great for mixing up casserole ingredients on the stove and then transferring the entire dish to the oven to bake further.\u003cbr>\n•\t\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/21/resist-the-box-pancakes/\">Pancakes \u003c/a>\u003c/strong>-- To make decent pancakes, you really need to start with a hot and evenly heated pan. Plus cast iron also gives you a perfectly flat surface for making those flapjacks.\u003cbr>\n•\t\u003cstrong>Eggs \u003c/strong>-- I bought a smaller cast iron pan specifically for breakfast. As anyone who has made eggs using an aluminum pan knows, they have a tendency to stick to the surface of the pan, which is messy and frustrating to clean. But the natural non-stick surface of a seasoned cast iron pan lets you avoid all that. From scrambled to sunny side up, cast iron cooks my eggs perfectly every time and requires very little clean up.\u003cbr>\n•\t\u003cstrong>Fried chicken or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/24/homemade-beer-battered-fish-and-chips/\">beer-battered fish \u003c/a>\u003c/strong>-- Once again, even heat distribution combined with the ability to maintain a consistent temperature makes cast iron perfect for these dishes.\u003cbr>\n•\t\u003cstrong>Cornbread and biscuits\u003c/strong> -- My 10-inch cast iron pan has always cooked these items so they are slightly crisp on the outside and fluffy on the inside -- just the way I like them.\u003cbr>\n•\t\u003cstrong>Vegetables \u003c/strong>-- I cook most of my vegetables in a cast iron pan. From sautéing zucchini and broccoli on the stove top to roasting cauliflower, Brussells sprouts and root vegetables in the oven, my pans cook vegetables beautifully.\u003cbr>\n•\t\u003cstrong>Tart Tatin\u003c/strong> -- A cast iron pan is the perfect vehicle for caramelizing those apples in butter and sugar, adding the dish to the oven when it's ready to be baked, and then flipping onto a dish (using its ergonomic handle) when you're ready to serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/old-cast-iron-pans-at-sutters-fort.jpg\" alt=\"old cast iron pans at sutter's fort\" title=\"old cast iron pans at sutter's fort\" width=\"400\" height=\"240\" class=\"aligncenter size-full wp-image-11282\">\u003c/p>\n\u003cp>\u003cstrong>Why do you need to season your cast iron pan?\u003c/strong>\u003c/p>\n\u003cp>One issue that seems to keep some people away from using cast iron pans is the fact that you have to season or cure them if they're new. Cast iron is naturally porous so if it isn't treated, moisture will settle into the metal and the pan will rust. Seasoning the pan seals the iron, creating a blackish patina that is perfect for heating and is also non-stick. The older the pan, the more seasoned it becomes.\u003c/p>\n\u003cp>But don't let the idea of curing a pan intimidate you. As you'll see, the only thing stopping you from using a new pan is a little vegetable oil and about 1 hour of baking time. Here are some very easy directions for seasoning your pan. Also, Lodge (the biggest, and, I think \"only\" U.S. maker of cast iron pans) also sells pre-seasoned pans if you want to avoid the seasoning process completely. Yet if you go this route, I still suggest making a dish that uses a lot of oil in it for the pan's maiden voyage (as detailed below) to make sure the oil really saturates into the pores.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/3-pans.jpg\" alt=\"3 pans\" title=\"3 pans\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11289\">\u003c/p>\n\u003cp>\u003cstrong>How to season (or cure) a cast iron pan\u003c/strong>\u003c/p>\n\u003cp>1. Preheat your oven to 350 degrees.\u003cbr>\n2. Clean your pan with mild soap and water and then dry thoroughly. Some cast iron pans come with a light coating that will need to be washed off.\u003cbr>\n3. Place a thin even coating of vegetable oil in the pan. Use something like corn or safflower oil. Traditionally, people used lard. But how many of us have lard sitting around the house these days?\u003cbr>\n4. Set the pan in your preheated oven and heat for one hour. Lodge recommends placing the pan upside down on a cookie sheet or foil, although I've never done this myself.\u003cbr>\n5. Turn off the oven and then either let the pan cool down inside or, with an oven mitt, remove the pan and set on the stovetop to cool.\u003cbr>\n6. Once the pan is cool, wipe it down with a paper towel. Set aside for later use.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/fish-fry.jpg\" alt=\"fish fry\" title=\"fish fry\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6962\">\u003c/p>\n\u003cp>Once a pan is initially seasoned, I like to cook something that requires a lot of oil to make sure it really gets thoroughly lubricated and heated. Fish and chips or fried chicken is a great choice as you need to heat your pan thoroughly with oil for an extended period of time. I also like to cook up a batch of bacon a day or two after curing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/cleaning-your-pan.jpg\" alt=\"cleaning your pan\" title=\"cleaning your pan\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11290\">\u003c/p>\n\u003cp>\u003cstrong>Cleaning and caring for your cast iron pan\u003c/strong>\u003c/p>\n\u003cp>Lodge recommends avoiding soap when cleaning your pan and to use a \"stiff nylon brush and hot water\" instead. I have NEVER taken this advice. For ten years I have cleaned my cast iron pans with mild dishwashing detergent and then scrubbed lightly with a kitchen sponge. In all this time, I've never scoured off the seasoning; then again, I don't use a Brill-o pad, which should be avoided. \u003c/p>\n\u003cp>My tried and true method for cleaning my pans is to simply add some water to them after cooking my meals and then let them sit while we eat. By the time I'm ready to clean up, everything has loosened up and the pans are easy to clean. Just remember not to let the pans sit with water in them for more than a half hour or they may start to rust. If something really gets stuck in there, I set the pan on the stove, add a bit of water, and heat until the water starts to boil. I then gently scrape the bottom of the pan with a wooden spatula until the remnants release. That's it. And, if for some reason you do need to thoroughly scour your pan, you can always just re-season it again. Never, ever, put it in the dishwasher.\u003c/p>\n\u003cp>Once your pan is clean, towel it dry thoroughly. If you want to make sure it's completely dry, you can also heat it on the stove for a bit to help evaporate any leftover moisture. Do not let it air dry as it may rust. Store your pans in a cool dry place. I like to keep mine in the oven or even on top of the stove, but any place that avoids moisture is fine.\u003c/p>\n\u003cp>\u003cstrong>Where to buy a cast iron pan\u003c/strong>\u003c/p>\n\u003cp>So where can you get a cast iron pan? Almost anywhere. From \u003ca href=\"http://www.williams-sonoma.com/products/lodge-12-inch-cast-iron-skillet/?pkey=x%7C4%7C1%7C%7C4%7Ccast%20iron%20pan%7C%7C0&cm_src=SCH\">Williams-Sonoma\u003c/a> and \u003ca href=\"http://www.surlatable.com/product/lodge+logic+skillets.do?keyword=cast+iron&sortby=ourPicks\">Sur la Table\u003c/a> to \u003ca href=\"http://www.target.com/Lodge-12-Pre-Seasoned-Skillet/dp/B000FBUGDU/ref=sr_1_7/183-1092538-6567166?ie=UTF8&search-alias=tgt-index&frombrowse=0&index=target&qid=1268247977&sr=1-7&rh=k%3Acast%20iron%20pan&page=1\">Target\u003c/a>, \u003ca href=\"http://www.amazon.com/Lodge-Logic-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=pd_sbs_k_1\">Amazon\u003c/a>, and your local hardware store, these pans are available pretty much any place selling kitchen equipment. \u003c/p>\n\u003cp>\u003cstrong>A few tips to using a cast iron pan\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Remember these pans are quite heavy, so if you're unable to handle the heft, this may not be the pan for you. And, because the entire pan is made of cast iron, everything (including the handle) becomes quite hot when the pan is heated, so be careful not to burn yourself.\u003c/p>\n\n","blocks":[],"excerpt":"And now, almost 10 years and thousands of meals later, I'm just as happy with my decision to switch to cast iron as I was the day I purchased my pans from Ace Hardware. As far as I'm concerned, the fanciest and most expensive pans can't hold a candle to modest cast iron (well, except for an amazing large copper pan, which I doubt I'll ever be able to afford).","status":"publish","parent":0,"modified":1268279974,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1622},"headData":{"title":"How to Season, Clean and Care for a Cast Iron Pan | KQED","description":"And now, almost 10 years and thousands of meals later, I'm just as happy with my decision to switch to cast iron as I was the day I purchased my pans from Ace Hardware. As far as I'm concerned, the fanciest and most expensive pans can't hold a candle to modest cast iron (well, except for an amazing large copper pan, which I doubt I'll ever be able to afford).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How to Season, Clean and Care for a Cast Iron Pan","datePublished":"2010-03-11T16:00:37.000Z","dateModified":"2010-03-11T03:59:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"11257 http://blogs.kqed.org/bayareabites/?p=11257","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/03/11/how-to-season-clean-and-care-for-a-cast-iron-pan/","disqusTitle":"How to Season, Clean and Care for a Cast Iron Pan","path":"/bayareabites/11257/how-to-season-clean-and-care-for-a-cast-iron-pan","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/cast-iron-pans1.jpg\" alt=\"cast iron pans\" title=\"cast iron pans\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11288\">\u003c/p>\n\u003cp>I was raised on food that was cooked in cast iron pans. My mother's \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">Sunday Gravy\u003c/a> was always started in the 10-inch version and my morning eggs were cooked in the 6 1/2-inch. From chicken to steaks, zucchini to eggplant, and biscuits to corn bread, my mom's cast iron pans were in continual use. Yet when I grew up, moved out, and started my own kitchen, I somehow forgot about my cast-iron roots. After purchasing and then cooking with some thinly constructed aluminum pans, I felt the need to register for fancy pans when I got married. My sister generously gave us an enormous set of Calphalon, but after a year or two of fretting about cleaning them properly and making sure they never went in the dishwasher or got scratched, I finally remembered there was a much simpler alternative.\u003c/p>\n\u003cp>And now, almost 10 years and thousands of meals later, I'm just as happy with my decision to switch to cast iron as I was the day I purchased my pans from Ace Hardware. As far as I'm concerned, swanky brands that are expensive can't hold a candle to modest cast iron (well, except for an amazing large copper pan, which I doubt I'll ever be able to afford).\u003c/p>\n\u003cp>\u003cstrong>So Why is Cast Iron so Great?\u003c/strong>\u003c/p>\n\u003cp>In case you're unfamiliar with cast iron pans, they have a lot going for them. Here's a list of some reasons I love them so.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>•\tThey radiate heat beautifully, so your food doesn't cook unevenly.\u003cbr>\n•\tYou can go from stovetop to the oven, so there' s never a need to transfer food to a baking dish after sautéing.\u003cbr>\n•\tOnce your pans are seasoned, they have a natural non-stick surface so you don't have to breath in that awful chemical-smelling aroma that is emitted when you overheat a Teflon pan.\u003cbr>\n•\tThey retain heat well, making them perfect for both frying and simmering.\u003cbr>\n•\tThey may be the least expensive pans available, costing around $20 for a 10-inch version and around $30 for the extra large size.\u003cbr>\n•\tThey last forever (my friend Pam uses her grandmother's pan, which was purchased at least 90 years ago).\u003cbr>\n•\tYour food picks up a little bit of iron when using a cast iron pan, so they're a great way to supplement your diet.\u003c/p>\n\u003cp>If you randomly look through my posts on Bay Area Bites, you'll see my cast iron pans used over and over. This is because I use them for almost everything. Certain dishes that I only make in my handy dandy cast iron pans are:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/first-pancake.jpg\" alt=\"first pancake\" title=\"first pancake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7544\">\u003c/p>\n\u003cp>•\t\u003cstrong>Seared meat \u003c/strong>-- This includes meat for stews, steaks, and some fish. Cast iron's ability to evenly radiate and distribute heat makes it the perfect tool for searing.\u003cbr>\n•\t\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">Casseroles\u003c/a>\u003c/strong> -- Cast iron pans are great for mixing up casserole ingredients on the stove and then transferring the entire dish to the oven to bake further.\u003cbr>\n•\t\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/21/resist-the-box-pancakes/\">Pancakes \u003c/a>\u003c/strong>-- To make decent pancakes, you really need to start with a hot and evenly heated pan. Plus cast iron also gives you a perfectly flat surface for making those flapjacks.\u003cbr>\n•\t\u003cstrong>Eggs \u003c/strong>-- I bought a smaller cast iron pan specifically for breakfast. As anyone who has made eggs using an aluminum pan knows, they have a tendency to stick to the surface of the pan, which is messy and frustrating to clean. But the natural non-stick surface of a seasoned cast iron pan lets you avoid all that. From scrambled to sunny side up, cast iron cooks my eggs perfectly every time and requires very little clean up.\u003cbr>\n•\t\u003cstrong>Fried chicken or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/24/homemade-beer-battered-fish-and-chips/\">beer-battered fish \u003c/a>\u003c/strong>-- Once again, even heat distribution combined with the ability to maintain a consistent temperature makes cast iron perfect for these dishes.\u003cbr>\n•\t\u003cstrong>Cornbread and biscuits\u003c/strong> -- My 10-inch cast iron pan has always cooked these items so they are slightly crisp on the outside and fluffy on the inside -- just the way I like them.\u003cbr>\n•\t\u003cstrong>Vegetables \u003c/strong>-- I cook most of my vegetables in a cast iron pan. From sautéing zucchini and broccoli on the stove top to roasting cauliflower, Brussells sprouts and root vegetables in the oven, my pans cook vegetables beautifully.\u003cbr>\n•\t\u003cstrong>Tart Tatin\u003c/strong> -- A cast iron pan is the perfect vehicle for caramelizing those apples in butter and sugar, adding the dish to the oven when it's ready to be baked, and then flipping onto a dish (using its ergonomic handle) when you're ready to serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/old-cast-iron-pans-at-sutters-fort.jpg\" alt=\"old cast iron pans at sutter's fort\" title=\"old cast iron pans at sutter's fort\" width=\"400\" height=\"240\" class=\"aligncenter size-full wp-image-11282\">\u003c/p>\n\u003cp>\u003cstrong>Why do you need to season your cast iron pan?\u003c/strong>\u003c/p>\n\u003cp>One issue that seems to keep some people away from using cast iron pans is the fact that you have to season or cure them if they're new. Cast iron is naturally porous so if it isn't treated, moisture will settle into the metal and the pan will rust. Seasoning the pan seals the iron, creating a blackish patina that is perfect for heating and is also non-stick. The older the pan, the more seasoned it becomes.\u003c/p>\n\u003cp>But don't let the idea of curing a pan intimidate you. As you'll see, the only thing stopping you from using a new pan is a little vegetable oil and about 1 hour of baking time. Here are some very easy directions for seasoning your pan. Also, Lodge (the biggest, and, I think \"only\" U.S. maker of cast iron pans) also sells pre-seasoned pans if you want to avoid the seasoning process completely. Yet if you go this route, I still suggest making a dish that uses a lot of oil in it for the pan's maiden voyage (as detailed below) to make sure the oil really saturates into the pores.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/3-pans.jpg\" alt=\"3 pans\" title=\"3 pans\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11289\">\u003c/p>\n\u003cp>\u003cstrong>How to season (or cure) a cast iron pan\u003c/strong>\u003c/p>\n\u003cp>1. Preheat your oven to 350 degrees.\u003cbr>\n2. Clean your pan with mild soap and water and then dry thoroughly. Some cast iron pans come with a light coating that will need to be washed off.\u003cbr>\n3. Place a thin even coating of vegetable oil in the pan. Use something like corn or safflower oil. Traditionally, people used lard. But how many of us have lard sitting around the house these days?\u003cbr>\n4. Set the pan in your preheated oven and heat for one hour. Lodge recommends placing the pan upside down on a cookie sheet or foil, although I've never done this myself.\u003cbr>\n5. Turn off the oven and then either let the pan cool down inside or, with an oven mitt, remove the pan and set on the stovetop to cool.\u003cbr>\n6. Once the pan is cool, wipe it down with a paper towel. Set aside for later use.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/fish-fry.jpg\" alt=\"fish fry\" title=\"fish fry\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6962\">\u003c/p>\n\u003cp>Once a pan is initially seasoned, I like to cook something that requires a lot of oil to make sure it really gets thoroughly lubricated and heated. Fish and chips or fried chicken is a great choice as you need to heat your pan thoroughly with oil for an extended period of time. I also like to cook up a batch of bacon a day or two after curing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/cleaning-your-pan.jpg\" alt=\"cleaning your pan\" title=\"cleaning your pan\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11290\">\u003c/p>\n\u003cp>\u003cstrong>Cleaning and caring for your cast iron pan\u003c/strong>\u003c/p>\n\u003cp>Lodge recommends avoiding soap when cleaning your pan and to use a \"stiff nylon brush and hot water\" instead. I have NEVER taken this advice. For ten years I have cleaned my cast iron pans with mild dishwashing detergent and then scrubbed lightly with a kitchen sponge. In all this time, I've never scoured off the seasoning; then again, I don't use a Brill-o pad, which should be avoided. \u003c/p>\n\u003cp>My tried and true method for cleaning my pans is to simply add some water to them after cooking my meals and then let them sit while we eat. By the time I'm ready to clean up, everything has loosened up and the pans are easy to clean. Just remember not to let the pans sit with water in them for more than a half hour or they may start to rust. If something really gets stuck in there, I set the pan on the stove, add a bit of water, and heat until the water starts to boil. I then gently scrape the bottom of the pan with a wooden spatula until the remnants release. That's it. And, if for some reason you do need to thoroughly scour your pan, you can always just re-season it again. Never, ever, put it in the dishwasher.\u003c/p>\n\u003cp>Once your pan is clean, towel it dry thoroughly. If you want to make sure it's completely dry, you can also heat it on the stove for a bit to help evaporate any leftover moisture. Do not let it air dry as it may rust. Store your pans in a cool dry place. I like to keep mine in the oven or even on top of the stove, but any place that avoids moisture is fine.\u003c/p>\n\u003cp>\u003cstrong>Where to buy a cast iron pan\u003c/strong>\u003c/p>\n\u003cp>So where can you get a cast iron pan? Almost anywhere. From \u003ca href=\"http://www.williams-sonoma.com/products/lodge-12-inch-cast-iron-skillet/?pkey=x%7C4%7C1%7C%7C4%7Ccast%20iron%20pan%7C%7C0&cm_src=SCH\">Williams-Sonoma\u003c/a> and \u003ca href=\"http://www.surlatable.com/product/lodge+logic+skillets.do?keyword=cast+iron&sortby=ourPicks\">Sur la Table\u003c/a> to \u003ca href=\"http://www.target.com/Lodge-12-Pre-Seasoned-Skillet/dp/B000FBUGDU/ref=sr_1_7/183-1092538-6567166?ie=UTF8&search-alias=tgt-index&frombrowse=0&index=target&qid=1268247977&sr=1-7&rh=k%3Acast%20iron%20pan&page=1\">Target\u003c/a>, \u003ca href=\"http://www.amazon.com/Lodge-Logic-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=pd_sbs_k_1\">Amazon\u003c/a>, and your local hardware store, these pans are available pretty much any place selling kitchen equipment. \u003c/p>\n\u003cp>\u003cstrong>A few tips to using a cast iron pan\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Remember these pans are quite heavy, so if you're unable to handle the heft, this may not be the pan for you. And, because the entire pan is made of cast iron, everything (including the handle) becomes quite hot when the pan is heated, so be careful not to burn yourself.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11257/how-to-season-clean-and-care-for-a-cast-iron-pan","authors":["5016"],"categories":["bayareabites_2695","bayareabites_1321"],"tags":["bayareabites_3576","bayareabites_3577","bayareabites_3578"],"label":"bayareabites"},"checkplease_17211":{"type":"posts","id":"checkplease_17211","meta":{"index":"posts_1591205157","site":"checkplease","id":"17211","found":true},"guestAuthors":[],"slug":"leslie-sbroccos-check-please-bay-area-season-11-wine-tips","title":"Leslie Sbrocco's Check, Please! Bay Area Season 11 Wine and Spirits Tips","publishDate":1460669999,"format":"video","headTitle":"Check Please Bay Area | KQED Food","labelTerm":{"site":"checkplease"},"content":"\u003ch3>Do you know about the wine-growing region on the Sonoma Coast?\u003c/h3>\n\u003cp>https://youtu.be/ETuqsSflNCg\u003c/p>\n\u003ch3>What are some food and wine pairing tips? Sparkling and Snacks\u003c/h3>\n\u003cp>https://youtu.be/VLnvZQdV_ww\u003c/p>\n\u003ch3>What are innovative gadgets and tips to identify your wine glass at a party?\u003c/h3>\n\u003cp>https://youtu.be/nxWBdLzZ8p0\u003c/p>\n\u003ch3>What are wines associated with Calistoga?\u003c/h3>\n\u003cp>https://youtu.be/fVI9Imd7I74\u003c/p>\n\u003ch3>What is the role of water in avoiding a hangover?\u003c/h3>\n\u003cp>https://youtu.be/7OwRhxM5HBQ\u003c/p>\n\u003ch3>What is vermouth and how is it best used?\u003c/h3>\n\u003cp>https://youtu.be/fLLbbSXnG7k\u003c/p>\n\u003ch3>What are tips to pairing wine and chocolate?\u003c/h3>\n\u003cp>https://youtu.be/-WJmnflw4l0\u003c/p>\n\u003ch3>What's the right serving temperature for wine?\u003c/h3>\n\u003cp>https://youtu.be/IqDmqzypMx4\u003c/p>\n\u003ch3>How is champagne different from other sparkling wines?\u003c/h3>\n\u003cp>https://youtu.be/szAPfdCnSBo\u003c/p>\n\u003ch3>How is vodka made?\u003c/h3>\n\u003cp>https://youtu.be/tlmcbT5ivi0\u003c/p>\n\u003ch3>What do you do with leftover wine?\u003c/h3>\n\u003cp>https://youtu.be/85EMu6pRBOM\u003c/p>\n\u003ch3>What is Fumé Blanc?\u003c/h3>\n\u003cp>https://youtu.be/OJBjY1TDncE\u003c/p>\n\u003ch3>What is Grappa?\u003c/h3>\n\u003cp>https://youtu.be/o4nvnHkUBas\u003c/p>\n\u003ch3>How do you make vinegar?\u003c/h3>\n\u003cp>https://youtu.be/ntcMiOmd-X8\u003c/p>\n\u003ch3>What are the varieties of sparkling wines?\u003c/h3>\n\u003cp>https://youtu.be/1sXUPduCstk\u003c/p>\n\u003ch3>What are creative gift ideas for a drinks lover?\u003c/h3>\n\u003cp>https://youtu.be/RQzC2LdAKvk\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Check, Please! Bay Area host Leslie Sbrocco share wine tips for Season 11.","status":"publish","parent":0,"modified":1505338028,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":2,"wordCount":193},"headData":{"title":"Leslie Sbrocco's Check, Please! Bay Area Season 11 Wine and Spirits Tips | KQED","description":"Check, Please! Bay Area host Leslie Sbrocco share wine tips for Season 11.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Leslie Sbrocco's Check, Please! Bay Area Season 11 Wine and Spirits Tips","datePublished":"2016-04-14T21:39:59.000Z","dateModified":"2017-09-13T21:27:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"},"authorsData":[{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"}],"imageData":{"ogImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/40/2016/04/leslie-wine-sip-1920-1440x811.jpg","width":1440,"height":811,"mimeType":"image/jpeg"},"twImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/40/2016/04/leslie-wine-sip-1920-1440x811.jpg","width":1440,"height":811,"mimeType":"image/jpeg"},"twitterCard":"summary_large_image"},"tagData":{"tags":["wine"]}},"disqusIdentifier":"17211 http://ww2.kqed.org/checkplease/?p=17211","disqusUrl":"https://ww2.kqed.org/checkplease/2016/04/14/leslie-sbroccos-check-please-bay-area-season-11-wine-tips/","disqusTitle":"Leslie Sbrocco's Check, Please! 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