Taste of Schenectady and Beyond Vol 4 • No1
In this issue, we spotlight Ambition Bistro and the Jay Street Marketplace of Schenectady small businesses. The Mission of Taste of Schenectady® is to inspire people to support family owned and independent restaurants and gourmet food and lifestyle businesses—as well as our local community, and ALL of its people!
In this issue, we spotlight Ambition Bistro and the Jay Street Marketplace of Schenectady small businesses. The Mission of Taste of Schenectady® is to inspire people to support family owned and independent restaurants and gourmet food and lifestyle businesses—as well as our local community, and ALL of its people!
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SCHENECTADY GREENMARKET<br />
gourmet grub for bbq <strong>and</strong> the grill<br />
In addition to fresh produce, the <strong>Schenectady</strong> GREENMARKET is the place to<br />
buy organic, non-gmo chicken, ground beef, fresh fish, pork, lamb, clams, oysters,<br />
other seafood, <strong>and</strong> steaks!<br />
One <strong>of</strong> the most<br />
common mistakes<br />
that people<br />
make when grilling<br />
is using the<br />
spatula or tong<br />
to mash down on<br />
burgers, chicken<br />
<strong>and</strong> steaks.<br />
MEAT AT THE MARKET<br />
Maybe one day at the Greenmarket we<br />
will demo how to BBQ <strong>and</strong> grill.<br />
One <strong>of</strong> the most common mistakes<br />
that people make when<br />
grilling is using the spatula or<br />
tong to mash down on burgers,<br />
chicken <strong>and</strong> steaks...This does<br />
not cook them any quicker...You<br />
are just pushing all the juice<br />
out <strong>of</strong> the meat onto the coals<br />
to burn up <strong>and</strong> evaporate. This<br />
makes the food dry <strong>and</strong> less<br />
flavorful, instead <strong>of</strong> juicy <strong>and</strong><br />
luscious. Also, trying to season<br />
meat, fish or poultry with<br />
salt after the food item has<br />
been seared (when the pores<br />
<strong>of</strong> the meat form a crust on the<br />
surface <strong>of</strong> the food <strong>and</strong> lock in<br />
the flavor) will not penetrate<br />
the food—<strong>and</strong> it will be bl<strong>and</strong>,<br />
no matter how much salt you<br />
sprinkle on the food after it<br />
has been seared. Therefore always<br />
pre-season grilled foods<br />
with salt <strong>and</strong> pepper before<br />
you cook them!<br />
Crosshatch aka make Grill<br />
Marks on Steaks? Here’s a<br />
tip: With steaks this thick, if<br />
you go for cross hatch grill<br />
marks on both sides <strong>and</strong><br />
want a nice rare to medium<br />
rare, you are going to be<br />
disappointed. Putting cross<br />
hatch grill marks on both<br />
sides is going to make those<br />
wonderfully caramelized<br />
proteins but take the steak<br />
straight to medium. Instead,<br />
go for a single hatch<br />
on one side.<br />
12 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® <strong>and</strong> <strong>Beyond</strong> <strong>•</strong> www.taste<strong>of</strong>schenectady.com <strong>•</strong> <strong>Vol</strong>. 4 <strong>•</strong> No. 1
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