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| More Tips and Techniques from Wolfgang Puck:
The butter should be at room temperature. For better control, add the butter with your hands, letting a small amount at a time slip into the sauce, whisking all the while as the butter is incorporated. If the sauce gets to hot, remove the saucepan from the flame and continue adding the butter. The sauce should get neither too hot nor too cold. Clarifying Butter Melt butter over low heat and skim the foam that forms on top. Spoon the clear liquid under the foam into another container and discard the milky residue. Food sautéed in clarified butter can be sautéed at a higher temperature than with fresh butter. Beating Egg Whites When beating egg white it is best to use eggs that are at least three days old. Have the eggs at room temperature. Place the whites in a perfectly clean bowl and, using an electric mixer, beat gently until the whites form firm peaks when the beaters are lifted from the bowl. The purpose is to incorporate as much air as possible into the beaten eggs. Testing Thickness of Sauces and Soups Stir a spoon through the sauce or soup, and then lift it out of the liquid. It should be thick enough to leave a film on the surface of the spoon. When you run a finger across this film it should leave a clean streak. Skimming Fat from Stocks and Sauces The fat will rise to the surface of a stock or sauce if the cooking is stopped temporarily. The fat then can be skimmed off by moving a small ladle in a circular motion just under the surface of the liquid. Discard the skimmed-off fat. Cooking on Stainless Encapsulated Cookware Always preheat your pan on medium-low. When you feel the heat resonating from the pan, you can then season your pan with a tablespoon or so of your favorite oil. I usually use olive oil, but grape seed oil and canola oil have a high smoking point and are considered healthy. Potato Pancakes When making potato pancakes, always be sure to squeeze off all the excess water and starch after shredding before you put it into the pan. Using Non-Stick Electric Appliances When using non-stick electric appliances, it is a good technique to always season with oil or butter before placing anything on them. You can spray it on or brush it on. |
