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Thursday, September 27, 2012

“Classic Quickbreads and Muffins, Part LX: The Third Week of Chef Gervais’ Punishment features yet another Golden-Oldie of a Muffin Recipe in an Institutional Size: Buttermilk-Oatmeal!” by Chef Gervais Krinkelmeier



Today, we continue offering albums by SANTANA, both as a group bearing his name and as a solo artist.  Santana’s twenty-first group album, “Sacred Fire: Live in South America,” came out in August 1993 and was a great LIVE album recorded during a recent Latin American tour.  It contains every single hit plus some more and not only is it an exciting CD, but also a collector’s item—it is that good!  Please go to Amazon.com right this minute and BUY it by using the convenient link above!





COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here is the countdown to December 21, 2012: from today, we have 87 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012





Chef Gervais Krinkelmeier

END Commentary 09-28-2012

Copyright © 2012 by MHB Productions

Word Count: 1,726.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, September 28, 2012 by Chef Gervais Krinkelmeier



CLASSIC QUICKBREADS AND MUFFINS, PART LX —INSTITUTIONAL SIZES

Classic Quickbreads and Muffins, Part LX: The Third Week of Chef Gervais’ Punishment features yet another Golden-Oldie of a Muffin Recipe in an Institutional Size: Buttermilk-Oatmeal!” by Chef Gervais Krinkelmeier

PUNISHMENT WEEK NUMBER THIRD FOR CHEF GERVAIS

Bakersfield, CA, 09-28-2012 F: I so love Fridays here at the Elemental News of the Day online as it is a peaceful time of reflection, happiness, and lots of beer.  We tend to drink almost all of the time when we work at the corporate offices’ test kitchen, which makes the time pass rather quickly.  However, with this being my fourth week in a row, nothing has made any of this past quicker.   

This muffin is another of the classics taught to me by my grandmother and I am proud to share it with you.  The advent of the oat bran/oatmeal craze pertaining to health opened the door for this exciting, tasty muffin and virtually everyone for whom I bake has been overawed with joy.

(#0026) BUTTERMILK-OATMEAL MUFFINS—INSTITUTIONAL SIZE



This muffin is another of the classics taught to me by my grandmother and I am proud to share it with you.  The advent of the oat bran/oatmeal craze pertaining to health opened the door for this exciting, tasty muffin and virtually everyone for whom I bake has been overawed with joy.

Yield:  about 120 small muffins (.25-cup)  / Mis-en-place: 45-60 minutes:



Qty.
Measure
Item
Other
3
Quarts
All-purpose flour

3/8
Cup
Baking powder

1
Tablespoon
Baking soda

1
Tablespoon
Salt

8
Large
AA eggs

2.5
Cups
Granulated sugar

1.75
Cups
Tropic Bee-brand orange blossom honey

2.5
Cups
Vegetable oil

1.5
Quarts
Buttermilk

3/16
Cup
Vanilla extract

4.5
Cups
Quaker Oatmeal
Raw
2.25
Cups
Black raisins

2.25
Cups
Golden raisins

Powdered sugar



Kitchen Aid Paddle

Method:

1.      Mis-en-place: have everything ready with which to work!  First, before anything else, prepare the muffin pans.  Use ONLY stainless steel or aluminum bakeware as it deflects heat away from the pans rather than drawing it in as does dark bakeware.  Generally, one can find aluminum bakeware at the grocery store alongside dark but you may have to visit the restaurant supply store to purchase stainless steel.  Stainless steel lasts a lifetime if well cared for so it is a no-brainer as to what bakeware in which to invest. 

a.      Spray the pans heavily with PAM or with some such other food release spray, then line the cups with paper or aluminum baking cups, and finally, spray the cups and the tops of the pans with PAM, too, as this aids in de-panning the muffins; set aside until required.

2.      Double-sift the first FOUR ingredients; then stir in the oatmeal and the raisins.

3.      Hook up the Hobart mixer and attach the PADDLE attachment.  Add the eggs and beat them until light and fluffy at medium-high speed.  Then, add the sugar, honey, and oil and CREAM the mixture together by beating it at medium-high speed for 1-2 minutes.  Stop, scrape the sides of the bowl down along with the attachment and then add the buttermilk and vanilla extract.  Rotate the paddle on low speed for 2-3 minutes then stop.

4.      Add the DRY ingredients to the WET and then on low speed, rotate the paddle around the confines of the bowl just until you moisten the former with the latter but do NOT overmix as this overdevelops the flour’s gluten causing a chewy and tough finished product.  The idea is to blend, not to get rid of every lump; it is normal for quickbread batters to be lumpy and note that the lumps generally cook out during baking.

5.      Cover the bowl with plastic wrap and set it aside for 10-15 minutes.  Meanwhile, preheat standard oven to 400°F or the convection oven—fan “off”—to 350°F.  When time is up, stir the batter with a rubber spatula to mix it up, and then begin filling the cups with an ice cream scoop, occasionally dipped in cold water to keep the mechanism fluid.  Fill the cups to the rims but no higher, gently shake the pans to settle the batter, then place on the middle oven racks taking care to avoid the upper one as heat tends to concentrate there.  If using the convection oven, flip the fan’s switch “on” now.

6.      Bake for 18-24 minutes (about six minutes less for a convection) and try to rotate the pans once or twice during the bake time to keep them baking evenly.  Check them around the 18-20 minute mark by inserting a paring knife or cake tester into the middle rows of muffins; if it withdraws, “clean,” they are done and if not, continue baking for the required time or until they prove “done.”

7.      Remove the pans and place atop cooling racks to cool.  Commence de-panning procedure around 1-2 minutes by gently rapping the pans to loosen the contents and then lifting them out with a butter knife.  Leave them atilt in the cups for another 2-3 minutes then remove completely, place upon the racks, and place a sheet pan beneath them.   Dust heavily with powdered sugar forced through a fine-meshed sieve, then tray upon a doily-lined serving tray, and serve.

8.      Fresh-baked muffins may sit out for about one day; after that, individually wrap each one with plastic wrap, then seal it up airtight in freezer Zip-Loc bags.  Store quickbreads and muffins for no longer than 5-7 days for best usage and after that, serve or cut up for bread puddings or grind for sweet crumbs for coffee cakes or crumb cakes. If left out for the first day, be sure to cover them with wax paper or a sheet of plastic wrap to prevent insect attacks.  NEVER refrigerate muffins as the lack of humidity dries them out, making them unusable. 

A classic from the golden age of American baking, Buttermilk-Oatmeal Muffins are not only delicious but also very healthy, good for the heart, the waistline, and overall health.  This is a great recipe that everyone loves and notes that you can glaze them with a sugar glaze making them even more delicious than they already are.

--------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this, as it is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, leave comments, and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously do not pay anything but give YOU full byline and that, my friends, is worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people do not care about the small customer anymore but instead put all of their attentions onto their corporate customers. It is sad to not remember why one has the success they do or from where it came. Nowadays, we promote the Nerds on Call computer service, these people are phenomenal and we want you to seek service from them!

            Hump  Day has come and gone and that is always good if you know what I mean, right?  Sometimes it seems like a ho-hum situation but then when you get penalized and have to do more than one week, well, you know it can be a bad day if one fails to mention it.  All I can say is I am glad that my time is coming to an end and I will be out the door and it is up to whoever comes in after me to deal with Stinkbug and everything else going on around here.  Times are bad right now and getting worse and when they passed the Healthcare Bill back in June, we knew the end was coming and soon for all of us.                   

Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by SANTANA and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise! See you next time around! Bye!  

Thanks, my friends!

Gervais

Gervais Krinkelmeier
ACF, CEC, American Bakers’ Association, the Bread Bakers’ Guild of America, Professional Chef and Baker for 45 years.
By now, you know this is me back in 1981 at a Chefs de Cuisine dinner in Los Angeles, California, at the Century Plaza Hotel. I was among the chefs who worked the dinner and it was there that I met Stinkbug, my good friend. We later worked together in Washington State in the Puget Sound area, primarily Mukilteo. I began my career in 1972 in Culver City, California but presently make my home in Frazier Park, California.

Chef Krinkelmeier writes from Frazier Park, CA.

---30---

The END Commentary for Friday, September 28, 2012 by Chef Gervais Krinkelmeier



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

The one-and-only Chef Gervais Krinkelmeier wrote this original essay.



Recipe created by Chef Gervais Krinkelmeier on May 17, 1984 in Los Angeles, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS
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The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of BOTH November 06 AND December 21, 2012!






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