New Flavor Adventures Infusing Foods and Infusing CuisinesWith Executive Chef Joshua Ingraham

Today were going to explore the make up and chemistry of food.

As a chef I should be your greatest resource for executing your prescribed diet plans.

Eating with color:

A simple way to teach people to eat better is to walk them through a farmers market and point out how colorful and vibrant the food is.

This is natures way of telling us to eat them so that we as humans can help carry the plants seeds across the land after we digest them.

Today we are going to be working with The Carrot.

Carrot Juice Vinaigrette What else can we infuse juice into?CarrotsYellow PepperBeetsMashed PotatoesFolding in Carrots Cooked in StockUsing Yellow Pepper Juice instead of cream Alternating Sliced Beets & Sliced Potatoes in an au gratinMelted ButterAdd Carrot Juice plus fresh Grated Ginger, Chopped Garlic & Chives to melted butter, freeze in ice cube tray for quick use in an Asian stir fryMixing Yellow Pepper Juice into whipped butter before using in a pound cake. Sneaky way to eat more vegetables!Adding Seasoned Beet Juice into a Risotto instead of butter makes for a vibrant dishFresh PastaUsing a spiralizer we can blanch carrots like pasta Adding Yellow Pepper Juice to a classic 3-2-1 pasta dough to make it pop with color and vitamins Beet greens are under used and make a great pesto for any pasta dish Lets make Beet Pasta! Using acids, Pickling & Tea What is a Tisant?I think you blow your nose with it.Sometimes all that dish is missing is a little lemon juice.

In this next segment as we wait for our carrot pasta to rest we will explore adding flavor with acids, brines, teas, and coffee!

Quick Pickled Carrots with Garlic and DillTry with cucumbers, carrots, or asparagus.

Ingredients4 large carrots, peeled and sliced lengthwise to fit in jar1.5 tablespoons Celtic sea salt1 tablespoon organic sugar cups distilled white vinegar (5 percent acidity)1 tablespoons coriander seeds3 large garlic cloves, halved8 dill sprigs

InstructionsPack carrots, dill and garlic into 1 clean 1-quart glass jar. In another jar, combine the salt, sugar, vinegar, and coriander. Shake until the salt and sugar dissolve. Add water and pour the brine over the vegetables. Add extra water if needed to keep the vegetables submerged. Close the jar and refrigerate overnight or for up to 1 month.

What is Koshering and why are some dill pickles called Kosher Dill?

It iscalled kosherbecause of its flavor profile made popular by New York's Jewish pickle makers, known for their natural salt-brined pickles heavily seasoned withdilland garlic. So any pickle that is seasoned in the same fashion is referred to as akosher dill

Koshering is a process of removing the blood from the meat by soaking in a salted water solution and repeated such steps of washing over a period of 72 hours.

Sounds to me like theyre brining their meat Is meat actually bloody?

The answer is: No

Myoglobin and hemoglobin store oxygen and iron within the cells of the muscle. The muscle needs this to be able to react and contract quickly.

Once the cells are exposed and the oxygen and iron are revealed the meat will turn red.

Which means the juice that escapes from your finished roast is not actually blood at all.

While most home cooks believe Lemon Juice is the highest food with acid in your kitchen, there is actually something we generally consume much more of that holds the lowest ph of them all. SodaWe often use cola or root beer to help breakdown pork shoulders right before we smoke them to become pulled pork.

Soda can really do a number on meat; just think about what it is doing to your bodys ph Cola in CookingGinger Ale Simple SyrupRoot Beer BBQ SauceDr. Pepper Bourbon Glaze

The Acid Levels in Soda

Short of drinking undiluted vinegar, cola is about the most acidic thing you can buy to drink. ThepH level of soda is approximately 2.5

Cola is about 10,000 times stronger on the acidic scale than water.

To get an idea of the scale of the acid in soda, by comparison, battery acid that will eat away your skin has a pH of 1.How to make a brine, Marinade & Tisant

Tea Time!There are hundreds of teas out there, or is there?

Technically tea comes from one plant called the Camellia Sinensis.

The difference in taste is through the process of drying and fermentation.

Many of our herbal teas are not really teas at all but instead they are Tisants which like teas have tannins.

Both Herbal Tisants and Teas are great for infusing flavor into cuisines.

Cloudy iced tea? Try squeezing in some lemon juice to clear it up!

What is the difference when steeping a tea in a microwave or in boiling water?13

Thickening Sauces with Vegetables!

Were always looking for ways to reduce sodium and fat without sacrificing the flavor and what it comes down to is matching the vegetable with the right cooking technique to render a smooth texture and result.

Lets take a classic Italian Alfredo sauce

Typical ingredients:

CreamParmesanGarlic (Optional)

Our ingredients:

CauliflowerWhite OnionAlmond MilkParmesanGarlic (Optional)Roast or boil your cauliflower florets in a tisant!Roasting garlic add as deep rich flavor and while youre at if roast a single white onion as well.The Onion and the Garlic play a huge role in making sure that this sauce stays emulsified. Both have tensioactive properties in their molecules with fit so perfectly within water creating a very tight bond between the liquid and these vegetables.Once the ingredients are hot and ready to puree make sure youve heated up some of that Almond Milk.Next well blend all of our ingredients together in a blender parmesan and all. Youll typically want to make this sauce just before service as reheating can be tricky. Due to the low fat content this sauce should never reach a boil. The agitation could cause the sauce to split resulting in a chunky white messTo add a little more protein feel free to add a few cooked white beans into the puree!

Time to roll out our pasta!

Ill teach you how to develop great pasta which we will then toss into our cauliflower alfredo and serve!

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