Kitchen Pith Update

KITCHEN PITH

Making Tortillas

 Tortillas 101

How could something so simple be so complicated?!

Make Tortillas yourself. Can't be beat. It may seem intimidating; but, hey, you were that way about Omelets once uponce a time. Remember? Sex too. But, this is a cooking blog; what you cook in the bedroom ... that's for you. Just one piece of ancient Chinese advice, though, on the latter: make sure the water is boiling before adding the Peas and Carrots.

This is not chapter and verse on making Corn Tortillas. Just some pointers that you'll want to know when you go to make your own. Plenty of recipes and videos online. Included below are some of what we found to be the better ones.

That said ... 

1. Corn Tortillas

You need three things. Masa Harina (yellow or white) corn flour. Corn meal is a whole other thing, don't even think about it for Tortillas. Pictured is the one most easy to find. There are artisinal brands, but start basic and see where you want to go. By the way "artisinal" = $$$. Bob's Red Mill has a rep for good flavor. 

A Tortilla press. They're not expensive, so even if you aren't making them all the time, just spring for one. Leave it out when you have guests and impress the shit out of them. Like you do with that array of Espresso equipment you bought for the price of your left arm.

Highly recommend the affordable, but bulletproof Victoria 8 inch cast iron Tortilla press. Be sure to get the 8 inch; size matters. In the kitchen too.

Okay, you can in a pinch just press your Tortillas with the flat of a skillet. But, the dedicated press will get them nice and thin; and consistent.

A Totilla warmer to hold your homemade Tortillas and keep them — duh! — warm. Pictured is a usual type. Get a hand woven basket if you want to get all Martha Stewart. It goes to the table, so do the right thing. Be sure to get the 8" or so size. The warmer is self insulating, but a clean fabric towel inside is a nice touch. Evidently the time steaming in the warmer is a step to make them tender. Just like under the covers in the bedroom. 

You can purchase all of the above on Amazon, so you can be up and running in just a few days from when you decide to pull the trigger. If there's a Mexican store near you, the Masa Harina will definitely be available there, and at the best price. Other things too. 

Making Corn Tortillas ... Tips

For the detailed instructions there are plenty of videos online. Watch a few. Each cook has a slightly different approach. Really, look around. It is simple, but there are steps and variations.

Here are some important pointers gleaned from experience and watching a number of videos. 

Do go and get the step by step from a wide assortment of videos online. Rick Bayless is always good. Many also in Spanish with Mexican Mamacitas in their kitchens. Never mind if you don't sprechen the lingo; watch and learn.

For the dough. Basically it's Masa and water. Ratio for 2 cups of Masa is 1.5 cups of water. Some recipes add no more than 20% white all purpose flour [1/2 Cup if using 2 Cups Masa] ; supposedly it makes for a softer result. But, start with the simple Masa/water combo.

Warm-hot water, please.

Add the water slowly. Depending on the hydration of your Masa and the humidity of your kitchen environment the actual amount of water needed will vary.

Mix with your hand. When the dough gets right it won't stick to your fingers. Okay, you can use a stiff wood paddle too. But the hand rules. Especially for the kneading part. 

How to tell when the dough is right? Pinch off enough of the dough for a golf ball sized piece. Press it firmly between your hands. If it's hydrated properly the edges of that flattened dough should be smooth. This is mas importante! Ragged/broken edges indicate not enough moisture. You want the Tortillas to have a sealed edge so when they heat up on the Comal they will balloon up into puffs from the steam. Adds to the tenderness of the finished Tortilla when they bubble up. Watching that magic is one of the delights of making your own homemade. 

If you want to be dead nuts consistent, decide the size you like and weigh it. Then use the scale to confirm for each of the others.

Here's a good basic presentation. But ... after kneading let the dough rest a while covered with plastic wrap. When forming the dough balls, be sure to lightly wet hands with water as shown. For in the Tortilla press cut pieces from a plastic bag are better and more forgiving than parchment paper.

NOTE: Watch all these videos, there are differences. And look at some more too. Learn to incorporate all the moves. As always, go with what works for you. 

Here's Rick Bayless. Notice slight differences in approach.

And, for the trifecta ...

Oh, the "Comal Para Tortillas". Just a flat metal surface to finish your Tortillas over heat on the stove. An Indian "Tawa", or a griddle. An iron skillet will do the trick too. Don't use stainless or non-stick pans; sticks on stainless, heat too high for non-stick . If you want to get really serious, make yourself an outdoor kitchen and prepare your Tortillas over a wood fire. Plenty of videos on that. 

2. Flour Tortillas [All purpose flour]

Again, loads of online instruction videos. We like the recipe that includes Cream Cheese. 

Obviously, flour Tortillas you shape with a rolling pin. Oh, you want Old School? Dig ...

 

Cooky Cat Home Page

When it comes to cooking . . .this Cat can Cook! Very Cooky!

BOILERPLATE

The Internet is full of cats these days. Here's a Cat among cats. The one who put the puss in his boots. The very one whom the Ad Biggies referred to when they said, "let's put it out on the back stoop and see if the cat licks it up."

Cooky Cat cooks from scratch. (No claw-related pun intended.) You’ll find not so much recipes, as suggestions. The world, after all, doesn’t need another cook book. A certain culinary skill is expected to dig this cat.

Inspiration is what is needed. And Cooky Cat brings it. A sense of humor also wouldn't hurt. He kids... but, always, he loves. In his own words, "Just kitting."

We give you... Cooky Cat!

The Cooky Cat is into cooking. He can be a playful kitty, sometimes prone to exaggerating the facts (he can be a down right fibber), but always true blue when it comes to steering you in the right direction kitchen-wise. Take what he may say otherwise with a grain of salt. Just shoe him off your lap(top) when he gets too frisky for you.  

Cooky Cat can cook anything (he is not vouching for its edibility, however). Don't expect recipes and treatments on the more conventional dishes. [E.G., regarding omelets... Wisk a few fresh eggs, shake and stir in a pan with some butter, fold onto plate. Done. Next.]

Cooky Cat is also very straight ahead in the kitchen. No stunt foods. So don't expect any of those trendy piled high ego displays or cakes made to look like... whatever. Take this pledge: "I will never again watch a cake show on television." About foam... you can't even get him anywhere near the foam of a bubble bath. And, as few gadgets as possible. It took him years to get around to a Cuisinart processor; prior, it was the trusty Benriner mandoline.

He also vigorously eschews the trend to overly combine wildly disparate ingredients or overly sauce and/or multi-spice recipes. Things do have their own taste and Cooky Cat stands for letting the ingredients speak for themselves.

His motto: Create meals from what looks good at the market, always looking first for what is seasonal, fresh, and local. Shopping to a recipe is a way to go, but many times slavishly sticking to that approach can be frustrating if you can't find the ingredients; it forces compromises if what's only available is of lesser quality, and it is certainly the most expensive approach. Quality costs, and pays off in the long run; but when it's on sale, go for it. By and large, you get what you pay for.

There have been comments from certain quarters that the recipes are not detailed enough. The point Cooky Cat is making has to do with conveying the secret ingredient to all good cooking. If you want the specifics, just do a search and zillions of options magically appear. To repeat, the world does not need another cook book!

Now go ahead, scratch around and see what Cooky Cat has for YOU!

A faithful follower of Cooky Cat  shows her appreciation. . .

 

PIZZA TAO

 

It's what's new — ever new, if you're a Taoist — in the world of Pizza is the infinite variety of options at Pizza Tao!

Choose any two from the dialectic multiplicity of the innumerable options. Balanced in between with Mama's secret, never-to-be-topped Marinara sauce. Then dotted with any two other toppings from yet another myriad list of same.

"Pizza Tao" ... It's both out the box, and in.

... and, not.

Lion's Head Chinese Recipe: "Spicy Meatball"

 Lion's Head Chinese Recipe: 

"Spicy Meatball"

This is written to answer a social media Friend's request for the recipe, a photo of which as shown was posted for all the "friends" to see and savor.

NB: This is Cooky Cat. We're not gonna give you chapter and verse — your Cat expects you should know how to boil water, or slice an Onion. In this instance, because there are so many approaches to this Lion's Head recipe, for the particulars go search. Heck, nobody's asking — well one guy is [you know who you are] — so no need to give the whole spiel when it's already fully elucidated online anyway. Even the origin history. This blog is for folks who do the do. Not just for the quite obvious literary pyrotechnics Cooky Cat brings to the Cuisinaria.

Lion's Head: Big 'ol flavorful meatballs resembling the proud head of the Lion. Chinese Cabbage to resemble the mane; ideally, the Celery Cabbage version; long and narrow. Get it? Long strands of Cabbage = Lion's mane. Or, Bok Choy is also a good accompaniment. Go from there. Oh, you want something to go on, don't you? Okay ...

First, though. This is one recipe that is fairly easy to make; but, for this Cat, rather complicated to write. Not deterred, however. But, advising to search this recipe online and get a sense of the variations; then go with how you want.

The idea for this recipe was based on wanting to make the Lion's Head meatballs for a nice soup. The left over noodles were added for the second recipe which is closer to the classic. But, as we will do, shucking and jiving with elements to please this Cat's finnicky palate.

The meatball recipe is taken from The Classic Chinese Cookbook by Mai Leung, 1976 [first edition ... eat your heart out].

Lion's Head Meatballs:

1 pound ground Pork. [Makes 8 handful sized Meatballs.] Some say hand minced is the best. Decision point #1. We use store boughten fresh ground Pork; or, grind our own. Knife minced ... only when the Queen is coming to dine.

5 Chinese Mushrooms. Soak-softened in hot water. Stems removed. Minced.

[1 T Cloud Ear Mushrooms softened in hot water, minced. We omitted this one since we didn't have in the pantry. No bit whoop.]

1/2 Cup minced Water Chestnuts.

1/2 Cup minced Bamboo Shoots. We didn't have on hand, so not in our batch. Again, maybe an extra trip to the store for the Queen.

2 Scallions, minced.

1 T dry Sherry, or Chinese cooking Wine.

2 T Soy sauce. [Original recipe calls for black Soy sauce.] We don't keep it since it's rarely used. Don't tell, no one's the wiser.

1/2 tsp. Sugar.

1/8 tsp. Pepper.

1 1/2 T Cornstarch.

[1/4 tsp. MSG optional per 1976 recipe. In our kitchen ... no way!]

Preperado:

Mix it all up. I can't believe we even have to mention this step. But, you never know who's reading. 

Now comes the decision point #2. How do you want to cook your balls? [Very subtle ex-wife reference.] ...

We poached the meatballs in the Chicken stock for the soup. Or, you can pan fry to get a golden crust to seal in the flavors and juices. Or, deep fry; in such case even coat with Egg dip and Panko coating, or flour. ["Panko", that is not a Dog reference ... you-know-who will get that quip.]

Decision point #3: Now for what you wanna accompany? Classic is to braise the Meatballs with thickish strands of Chinese Celery Cabbage. Braising liquid, you are on your own. Chicken broth we prefer.

We made a soup of it with thinly sliced Napa Cabbage and fresh Wonton Noodles. And some Bean Sprouts. Chopped fresh Cilantro leaves and thinly sliced Scallion for garnish. That latter ... a must have finish for all Cooky Cat Chinese dishes. And, Indian too. Okay, on just about anything savory. Kapische? Copy your Cooky Cat! You like.

Decision point #4: We served two each of the eight meatballs with the soup. Some left over cooked Noodles reserved for later. For the second dish as pictured above we stir fried coarsely chopped Napa Cabbage, Scallion sticks [consider to use them as a vegetable], Bean sprouts, and softened dry Tofu skin ["Yuba"]. Don't let that last item trip you. It's got a earthy taste and chewy texture ... nice; you like. Tossed in the remaining 4 meatballs, then the left over Noodles. 

NB: The above is not the last word. You can add or subtract as your own taste directs. Our dish, it could have used a bit more color. Maybe some dark green vegetable. Or, Carrot slices for the color jazziness. You decide based on what you can imagine you'll be likey in the eating of this dish. Those meatballs though, WOW! Delicioso!

And, like we said ... garnish with chopped fresh Cilantro and thin sliced Scallion — diagonal cut please, this is Oriental after all.

That's it. You asked for it ... Happy now?