Chef-to-Chef: 13 Trends for 2013
Nov. 20, 2012
By Certified Angus Beef
- Certified Angus Beef brand(CAB)
recently hosted a diverse group of chefs from around the country at its
Education & Culinary Center in Wooster, OH. They share their
predictions for food trends in 2013.More About: Beef Safety
Everybody likes to
envision the year ahead and plan accordingly. You can’t predict the
weather, and the markets stay behind a cloud most of the time, but what
about trends with beef products?
It's winter. It's cold and dark. The holidays are upon us, but perhaps the spirit is missing? Well, here are some holiday "spirits" to lift your mood, warm your toes, and maybe even put a smile on that bah humbug face of yours.
Eggnog.A classic Christmas drink made from eggs, milk, cream, nutmeg, and vanilla, bourbon, and brandy. Rum can also be used or left out for those underage drinkers in the home. There are hundreds of variations, including flavored eggnogs, eggless eggnogs, and even vegan eggnogs.
LastThanksgiving, I continued my Throwdown studies with a pumpkin
pie challenge. Bobby Flay took on Michele Albano in CT in a pie
challenge. Michele made a fresh pumpkin with Maple flavors and pecan
Struessel. Bobby used canned pumpkin in his pie and a graham cracker
crust, resulting in boos from the crowd. Bobby had a Bourbon Maple
whipped cream, while Michele served a maple whipped cream on her pie.
my kitchen I did use canned pumpkin in both of my pies. (Sorry
Michele). The taste test took place at the dinner table and the results
This is just a quick note to say thank you to the over 100 comments that I have received on my blogs. I am happy to be able to offer advice, tips and suggestions for eating, and welcome suggestions for topics you may like to see.
As we get into winter, OK autumn, I won't rush you.......our eating habits tend to change. We want more comfort food and there are fewer choices of fresh locally grown produce. We want to hibernate and sleep in. Now is the time to take advantage of stews, chilis and casseroles.
October brings Pumpkins, Ghosts and Halloween.....but only a pumpkin will nourish you.
Did you know that pumpkin is edible? According toIntervale Farm
in Maine these are the best edible pumpkins:
Baby Pam,Long PieandWinter Luxuryare favorites for pies. The
Small Sugaris the traditional, standard pie pumpkin weighing 3-6 pounds.
Snack Jack- For gourmet roasted seeds, this is the best pumpkin. This small pumpkin produces about 3/4 cup of hull-less pumpkin seeds.
Recipe:Mix fresh seeds with olive oil, garlic, and seasonings such as garlic pepper and salt.
We have all heard by now that whole grain is better than white...be it bread, pasta or otherwise. Then there are the whole grains we are supposed to eat instead of rice or pasta - things like amaranth and quinoa. Sure they have higher nutritional value than the white stuff, but how do they stack up? Does quinoa have more protein than buckwheat? I wanted to compile this chart for my own selfish reasons as a quick reference to which grain might fit a nutritional need. Fortunately, I like to share this kind of information with all of you - hope you enjoy it and consider adding these grains to your dinner plate.
We all know the horror of opening the fridge for the milk to pour on our cereal, and getting that sour, god awful smell or worse the chunks that land in your cheerios. No doubt about it - your milk is sour. And your stomach has probably turned sour too.....
As a vegan, I have come to realize that non dairy milks do not have that same big red flag. So how do you tell if almond, soy or coconut milk has gone bad?
Well first thing is to refer to the expiration date. This is a no-brainer. If the date has passed, toss it.
Summer time brings a bounty of good things to eat, as you probably can tell by all the farmers markets popping up. One thing that we can look forward to in August is tomatoes.
As a native New Jersey girl, I will always hold a fond memory of Jersey tomatoes.....red, luscious, full of flavor and overly abundant. But I live a bit further north these days, and rely on my local farms. Tomatoes come in all shapes and sizes, from grape to cherry, plum to beefsteak. And then there are those funny looking heirloom tomatoes.
So are you BBQ'ing tonight? Or maybe Grilling? Wait, what's the difference?
Barbecue is usually cooking and smoking the meat over wood or charcoal.Barbecueis typically a much slower method utilizing less heat (210F or lower) than grilling. Grilling is typically done at a higher radiant heat (500F+), with the source coming from above (broiling) or below (think gas grill).
Lower heats are best for fish, ribs, brisket and larger cuts of meats that need a long slow cooking process. Grilling on the other hand is great for burgers, steaks and sausages.
In the world of vegan choices, there are obvious things to avoid - steak, chicken, cheese, and eggs. Veggies, grains, tofu - all safe choices. But what about some other things? Is everything that is not meat safe?
In my travels into a vegan lifestyle, and cooking for clients with sensitivities to certain things (shellfish for example) I am learning of hidden "traps" we must be careful of in trying to be 100% vegan.
Gelatin- of course we know that this is made from hooves, but did you know that it is often a thickener in many things, including yogurts and chewing gum.