Compliments - Inspired.ca

kitchen notes
chef Q&A
Meats for the Slow Cooker
kitchen glossary:
Emulsions
An emulsion is the mixture of two liquids
which do not normally combine, like oil
and water. Emulsifying is done by adding
a binder, like egg yolks or oil, to the mix
very slowly, while whisking rapidly. The
result? Smooth, thick and silky sauces
like mayonnaise or hollandaise.
Q: I have only just begun to use a slow cooker. I would like to try the Inspired Smokey
Applewood Pulled Pork Sandwiches [Winter 2008]. Could I use pork tenderloin
pieces instead of the pork shoulder roast? Will this reduce cooking time? Should
I consider the medium instead of the low setting? –Sonia Rand
A: Slow cooking is used to break down the connective tissues and tougher fibres in
less tender cuts of meat. In a slow cooker, less tender cuts need to cook at a lower
temperature for a longer time; tender cuts need higher heat and a shorter time.
If you use a tender cut like tenderloin, it will be tough and dry. There are a lot of
cooks who prefer the less tender cuts, not only for the lower cost but because
they actually have more flavour. Check out compliments.ca/inspired for more
great slow cooker recipes! –Chef Ian
in a pinch?
There’s nothing worse than being halfway through a recipe and realizing
you’re out of an important ingredient. Save the day by trying one of these
handy substitutions:
You need
substitute with
1 cup (250 mL) buttermilk 1 tbsp (15 mL) lemon juice or vinegar + enough milk to
make 1 cup (250 mL) total. Let stand 5 min.
Sour cream
Whipped cream
1 cup (250 mL) self-rising
cake and pastry flour
Corn syrup
Vanilla bean
Plain yogourt
Whipped skim milk + sugar to taste
1 cup (250 mL) all-purpose flour + 1 tsp (5 mL) baking
powder + 1 / 4 tsp (1 mL) salt
Maple syrup
2 tsp (10 mL) vanilla extract
1 tsp (5 mL) baking powder 1 / 4 tsp (1 mL) baking soda + 1 / 2 tsp (2 mL) cream of tartar
keep it fresh
Nuts add great flavour and texture
to lots of seasonal dishes – savoury
and sweet. If you have any left over
from your holiday recipes, don’t let
them go to waste. Keep them fresh
longer by storing them in an airtight
container in the freezer. Shelled nuts
can be stored in the freezer for up to
six months and unshelled nuts will
keep fresh for up to a year.
60 Inspired | winter 2009