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Tuesday, September 25, 2012

“Classic Quickbreads and Muffins, Part LVIII: The Third Week of Chef Gervais’ Punishment features the Chef making Maple-Buckwheat Muffins, a So-Called, Golden Oldie!” 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 nineteenth group album, “Milagro,” came out in May 1992 and was yet another comeback by the guitar genius and his ongoing band.  This album is definitely one you will want to buy, so we urge you to go to Amazon.com immediately 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 86 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012



675th BLOG POST!



Chef Gervais Krinkelmeier

END Commentary 09-26-2012

Copyright © 2012 by MHB Productions

Word Count: 1,753.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, September 26, 2012 by Chef Gervais Krinkelmeier



CLASSIC QUICKBREADS AND MUFFINS, PART LVIII —INSTITUTIONAL SIZES

Classic Quickbreads and Muffins, Part LVIII: The Third Week of Chef Gervais’ Punishment features the Chef making Maple-Buckwheat Muffins, a So-Called, Golden Oldie!” by Chef Gervais Krinkelmeier

PUNISHMENT WEEK NUMBER THIRD FOR CHEF GERVAIS

Bakersfield, CA, 09-26-2012 W: When my family immigrated to the United States decades ago, one of the things they brought with them from Germany was the love of buckwheat flour, a staple in Eastern Europe and something eaten in the home country, too, by a majority of the people.  We have done many things on specialty flours here at the END and this is no different except for the fact that we put it into quickbreads today rather than yeast breads.  The fact that many of the settlers moving out west adopted it in the Nineteenth Century during the crossing of the Great Plains has made it a part of our culture in which, one finds it in the form of pancakes on many a breakfast menu around the country.  That was one of the first places I began working with it was on the breakfast shift at my father’s diner, something I have come to love over the years as will you and your family.  It is a rustic-sort of flour, makes delicious DARK breads, something no other flour can truly do including rye blends and that alone should make it something you pull out on occasion to wow friends and family.  You can find it at health food stores and in specialty grocery stores such as Von’s and Albertson’s and online at Amazon.com. 

Maple is another unique American flavor, one that derives from maple trees grown throughout the New England States and its surrounding environs, one that everyone grows up loving, found on every single breakfast menu across the nation.  I love combining the two and generally, one can find maple flavoring at specialty stores, it is different from “syrup” which is a sugary item available in everything from true syrup to flavored syrup to imitation syrup.  I say, “Buy the real deal as it does not cost that much more than the cheaper, less-flavorful ones.”  The problem with imitation is that at first, it tastes quite good but then, bite-after-bite; it develops an off-taste that throws one’s tastebuds off, which is never a pleasant attribute.

            Let us make our muffins now:

(#0002) MAPLE-BUCKWHEAT MUFFINS—INSTITUTIONAL SIZE


I learned this recipe from my great grandmother as a kid and it is one I resurrected at the famed country club in which, I worked as the Chief Baker during the 1980s.  Buckwheat flour is an old-timey flour, brought to this country by Eastern European immigrants and then carried across the great wasteland west by the pioneers.  Delicious, earthy, and extremely dark, these muffins are spectacularly beautiful!

Yield:  about 128 small muffins (0.25-cup) / Mis-en-place: 40-45 minutes:



Qty.
Measure
Item
Other
2
Quarts
All-purpose flour

2
Quarts
Bob’s Red Mill buckwheat flour

1
Cup
Baking powder

.5
Cup
Baking soda

.5
Cup
Salt

1
Cup
Powdered milk

16
Large
AA eggs

1.5
Quarts
Granulated sugar

1.5
Cups
Vegetable oil

1
Quart
Milk

1
Quart
Sour cream

.125
Cup
Vanilla extract

.5
Cup
Maple flavoring

Powdered sugar
Garnish



Method:

1.      Mis-en-place: have everything ready with which to work! First, prepare baking pan(s) by using reflective bakeware such as aluminum or stainless steel, never dark bakeware, spray the cups with PAM (or some such other food release spray), line with paper or aluminum baking cups, and spray the cups with PAM, too.  By preparing your pans in this manner, it is easy to remove the finished muffins.  Have them ready and set them aside.

2.      Using either a flour sifter or a fine-meshed sieve, double-sift the first SIX ingredients together.  This removes the possibility of any lumps of either the baking powder or soda, which give a consumer an unpleasant aftertaste. 

3.      Hook up the Hobart mixer and attach the paddle attachment.  To it, add the eggs, sugar, and oil and beat at medium-high speed until CREAMED, meaning light, fluffy, and emulsified.  This is similar to preparing the topping for a Pineapple-Upside Down Cake; it makes the mixture and the finished product that much better than if just mixed together.  One should do this for all baked goods such as quickbreads, muffins, cakes, etc., as it is both professional and qualitative. 

4.      Now, add the remaining ingredients, blending at medium-low speed; then, combine the DRY ingredients with the WET using the least amount of paddle rotations at medium-low speed.  What you want to do is to moisten the dry ingredients and blend the two mixtures together but not to overmix thereby causing the finished products to become chewy and tough.  Lumps cook out during the baking process so never worry about them.

5.      Cover the batter with plastic wrap and refrigerate for 10-15 minutes; meantime, turn the standard oven to 400°F or your convection oven to 350°F.  When time is up, scoop the batter into the prepared muffin cups with the aid of an ice cream scoop dipped in cold water.  This keeps the mechanism fluid, which makes the process simpler. 

6.      When the cups are full, gently shake the pan(s) to settle the batter, and then place on the middle oven rack(s) avoiding the uppermost shelves.  The top and sometimes the bottom rungs of the oven tend to be hotter so it is best to avoid them if possible.  If you have more than one oven, spread the muffins out.  Bake for 18-24 minutes; at the lower end of the bake time, check the muffins for doneness by inserting a paring knife or cake tester directly into the center row: if it withdraws “clean,” the muffins are ready and if not, keep baking.

7.      Bake until the muffins prove doneness but note, that it is okay to pull them out a touch underdone as the retained heat in the metal of the muffin pan(s) finishes them. It is best to rotate the pans at least once during the bake time in order to even out the baking time.  The important thing to do is to KEEP A CLOSE EYE ON THEM SO THEY DO NOT OVERBAKE.

8.      When ready, pull the muffins out of the oven, place atop cooling rack(s) and cool for 1-2 minutes; then, gently rap the pans upon the workbench and de-pan the muffins with the aid of a butter knife.  Leave them atilt in the cups for another 3-4 minutes, and then remove the pan(s) and place directly atop the cooling rack(s).  Place a pan beneath them and dust heavily with powdered sugar forced through a fine-meshed sieve.

9.      Serve the muffins with whipped butter atop a serving tray lined with paper doilies.  Keep muffins out at room temperature covered by wax paper or plastic wrap for no more than a day; after that, plastic-wrap them individually then zip up tight in Zip-Loc bags, label, date, and FREEZE for use within 5-7 days. After that, use in bread puddings or dry, grind, and use as sweetened crumbs for coffee cake toppings or crumb cakes.

This is an old-fashioned muffin that one seldom sees in today’s world; therefore, if you wish do something “different,” whip this one up and watch the surprise on the faces of those to whom you present them.  Buckwheat flour is available in health food stores and occasionally specialty grocery stores.  Store it in the freezer when not in use as unless stored airtight in one’s pantry, it can go bad or become bug-infested.

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

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!

            Okay, friends, we are well on our way and I assure you that Chef Brian Carrick returns next week.  My friend and publisher of the Elemental News of the Day has been on an extended vacation much like everyone else due to my unplanned perfidy of mentioning the things I have.  I am glad that he is coming in, as he is always a great person to be around and in many ways is the antithesis of Stinkbug; both men are quite different yet so much alike.  Anyhow, I know that he is going to have a great deal to say about all of this and about what he and his lovely wife, Linda, have been up to during their time away from the END—five days to go, friends, five days!                 

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.

Yes, 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 Wednesday, September 26, 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 March 18, 1981 in Los Angeles, CA.

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This is #1355, a 9” x 12" original oil painting by Beverly Carrick entitled, “Sparrow amidst Roses." It is among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!




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