Tuesday, July 21, 2015

Ingredient: Infants' Gas Relief Drops

Cooks may encounter troublesome foams as they boil foods. Preserves, chutneys, gravies, and the like often threaten to foam up and boil over during cooking. 
Long ago this problem was solved in the food industry by using materials which broke the bubbles by lowering the surface tension of the liquid. In the early 1960s food-safe silicone oils were applied to this problem. Dow Antifoam A was the first product in the class. [DrDaddy's daddy worked in Midland where Dow is based.] 
DOW Antifoam A is a smooth mixture of silicone oil with water (an emulsion). A few drops dramatically stops product foaming. A similar product is now available to cooks in drug stores. It relieves infants suffering from colic. [DrDaddy's first born suffered from colic for 150 straight days.] If it's safe enough for infants, it must safe for the rest of us.

Friday, July 17, 2015

Seafood Cocktail Sauce

Dveloped June, 2015. A traditional tomato-horseradish sauce for shrimp cocktails and other seafood dishes. Chilled shelled shrimp on a bed of crisp head lettuce, topped with a zesty sauce make a classic appetizer.

100 g (3-1/2 oz) chili sauce (Heinz™ is good)
25 g (2 T) prepared white horseradish (Kraft™ is good)
3 g (1/2 t) lemon juice
2 ml (1/4 t) salt
1/2 ml (1/8 t) sriracha
Combine ingredients, store cold in a tightly-covered container, and allow the sauce to mature overnight. Provides about 7.5 carbohydrate per 30 g (2 tablespoon) serving.

Saturday, July 4, 2015

Skillet Garlic Toast

Developed June, 2015. Add crunch and flavor to soups and salads, in a few minutes on the stovetop from pantry ingredients. For a similar product prepared in a toaster oven see this recipe.
4 oz (115 g) supermarket French bread
low-fat margarine
granulated garlic
grated parmesan cheese
Preheat a small nonstick skillet over medium heat. Slice the bread crosswise into half-inch thick slices. Spread each slice thinly with margarine and lightly dust on the garlic. Spread the garlic into the margarine. Spoon cheese onto each slice, and press it into the margarine. Invert a slice onto the hot skillet and press firmly. Repeat with the other slices. Toast until lightly browned, about 2 minutes. Turn the slices over, mist lightly with water, and cover. Steam for about a minute. Serves one or two.