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Cooking Techniques - M

• Mince

• Mashed Potatoes

• Meringue

Mince

To mince means to cut food into very small pieces.

To mince an onion, first cut it in half from root to tip and peel it. Lay one half on its flat side--this way it won't roll around the board. Slice down vertically, from the root end down, making as many parallel slices as you can. Do not cut through the root, though, since that is what holds the onion layers together. Then, holding the blade horizontally, cut through the onion several more times. This makes a grid within the onion that you can cut across to create very small pieces. The same technique can be used on garlic, shallots, tomatoes or any hard vegetable.

Mashed Potatoes

The road to light and fluffy mashed potatoes is paved with stiff, lumpy, and pasty failures. Luckily, attention to a few details will ensure delicious results. While it is possible to use any potato, the russet produces the fluffiest mash.

Begin by placing peeled and quartered or cubed potatoes in a pot of cold water, bring them to a boil, and cook until tender. Drain in a metal ovenproof colander then, if possible, place colander in a 300 degree oven for a few minutes. This removes excess moisture and makes the starch granules lighter. The amount of butter, milk, cream, or stock necessary will vary depending on the desired consistency, but it is essential that they are always heated just prior to use. (Two tablespoons of butter and six ounces of liquid are a good start for 1-1/2 lbs. of potatoes). After putting the potatoes through a ricer or food mill (never a food processor), add the butter, half of the liquid, salt, white pepper, a pinch of grated nutmeg and whip. Then slowly add the remaining liquid until you achieve the desired consistency, but be careful, over whipping will make the potatoes pasty. For a delicious change use buttermilk or extra virgin olive oil or add roasted garlic or grated Parmesan prior to whipping. You can also cook other vegetables such as parsnips or carrots with the potatoes for a personalised approach.

Meringue

A simple soft meringue is made by whipping egg whites with a little granulated sugar (2 tablespoons sugar to 1 egg white), vanilla and a bit of salt or cream of tartar. This slightly sweet topping is heaped over a cream pie and then lightly browned for a finishing touch. A perfect soft meringue will be light and airy with no signs of shrinking.
A hard meringue contains more sugar and is baked at a very low temperature or allowed to dry at room temperature until it is solid (crispy). Meringue shells, fruit cups and cookies are made from hard meringue.

Meringue will not tolerate even the smallest amount of fat. Since egg yolk contains fat—separating the whites from the yolks must be done carefully. The mixing bowl and the beaters must also be fat free. Wash them in hot soapy water and rinse in hot water before using to make meringue. Do this for Angel food cake meringue also.

Note: Plastic bowls will sometime hold fats even after machine washing. Always use glass or metal bowls for holding meringues.

Adding the granulated sugar as the egg whites are beating should be done very slowly so it will dissolve completely.
Meringue is ready when the sugar is dissolved and the mixture stands up to a peak when the beaters are lifted.
Spread the meringue over the pie filling (after the filling has cooled completely) making sure it touches the pie crust all around. This will minimize shrinking and slipping.
Brown meringue at a high temperature for only a few minutes (400-425 degrees) until the peaks are lightly brown. If using a low temperature the meringue will have a thick crust and be difficult to cut.
Hard meringues require the same handling techniques as soft meringues. They should be allowed to dry completely before adding the filling.

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