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Christianity in the Kitchen - "God's Promise"
Culinary Learning - "Hi Sweetie! (A Non-Comprehensive Guide to Sugars)"
Recipe - Czechoslovakian Cookies
Recent Job Listings - 4 New
Seeking Employment - 2 New
Hints and Tips
Featured Website - Food Network
Chef to Chef
A Little Something Extra
A Merry Heart
|A P P E T I Z E R|
If you remember, God brought a group of Christian cooks and chefs in Arizona together to start meeting a few months ago. Well, God is allowing it to grow! If you live a commutable distance from Phoenix, they'd be happy to see you. They just started a website where you can find more information about their meetings and events:
|M A I N C O U R S E|
"And being fully convinced that what He had promised He was also able to perform."
After Adam and Eve had eaten of the forbidden tree and plunged the entire human race into sin, God promised them that He would send a Seed to bruise the serpent's head (Gen. 3:15-16); i.e. take the power of death from Satan and deliver all humanity from its bondage to sin (Heb. 2:14; 2 Pet 2:19). God repeated this promise to Abraham (Gen. 22:18), a Syrian (Deut. 26:5), whom He had chosen to be the father of His chosen people. And many centuries later God once again confirmed His promise by affirming that the just would live by faith (Hab. 2:4). Subsequently it was Abraham's faith in God's promise that he would become a father of many nations and that through his Seed all the nations would be blessed, that was accounted him for righteousness (Gen. 15:6; 22:18).
Four hundred and thirty years after Abraham had been declared righteous because of his faith, the law was given to Moses (Gal. 3:17). The law was added so that all humanity (Israel was called to share the law with all nations) would clearly see that they weren't able to keep the moral absolutes of God and needed a Savior to save them from their sin (Gal. 3:19, 24). The law wasn't meant to annul the promise of the coming Seed (Jesus Christ); instead it was meant to lead the people to Him, for it testifies about Him (John 5:39).
The law of God and faith in God's Son do not contradict each other. Both were given by God for a purpose: the law teaches us the consequence of sin, the moral demands of God, and shows us our hopeless situation so we would come to Jesus by faith (Rom. 3:23; Gal. 4:24; 6:4); faith, on the other hand, establishes the Law's commandments as holy, just and good (Rom. 3:31; 7:12) because it recognizes that the death penalty for sin, which the law inflicts, and which Jesus took upon Himself, is a righteous judgment (Lev. 19:15). Both are needed for neither makes sense without the other. If we had only the law, none of us would make it to Heaven due to our failure to keep it faithfully (Rom. 3:23); but faith in the death and resurrection of Jesus would be meaningless without the law, for it is the law that makes us sinners, in need of a Savior (Rom. 7:8).
When Abraham's faith was tested and he was told to sacrifice his "miracle" son Isaac, he believed God was able to raise his son from the dead, if necessary, to keep His promise (Heb. 11:17-19). Abraham's son didn't die that day, instead nearly two thousand years later another son, the Son of God, was sacrificed on the same hill in accordance with Abraham's words: "In the Mount of The LORD it shall be provided"(Gen. 22:14). God's promise to Adam and Eve was literally fulfilled on Calvary when Jesus died to take away our sin and set us free from its power.
When God makes a promise, He keeps it, for in Jesus all God's promises are Yes and the Amen (2 Cor. 1:20). As we celebrate Good Friday and Resurrection Sunday this year, let us remember that because the tomb is empty, another promise is awaiting its fulfillment: "And if I go and prepare a place for you, I will come again and receive you to Myself; that where I am, there you may be also." (John 14:3)
"Amen. Even so, come, Lord Jesus!" (Rev. 22:20)
Your Sister in Christ,
If God is speaking to your heart about these things, and you need somebody to talk with, please don't hesitate to e-mail us about your need and somebody from the Fellowship will contact you as soon as possible. If you have a prayer request or would like to start a theological discussion on this or any other topic, please feel free to post it in our Message Boards:
My interest in sugars began when I ran out of my Dean & Jacobs Crème Brulee Quick Mixx With Caramelizing Sugar. Reduced to having to make Crème Brulee from scratch, the search was on for the special sugar to sprinkle on the top for that wonderful finishing crunchy glaze. Alas, I couldn't find a source for the sugar. So I posed a question to my chef friends - "What can I substitute?" The answers varied, from plain table sugar to brown sugar to raw sugar. But none were quite the same. So I started researching.
Did you know that according to CooksThesaurus.com, there are at least 36 different kinds of sugars? And that's not including the artificial sweeteners? Obviously, we won't cover all 36 sugars, but we will highlight the four MAIN categories of this natural sweetener we loosely call sugar.
In this mini-lesson, we're going to lightly explore the differences between sucrose, fructose, honey and molasses.
Sucrose, or common table sugar, is what we're all very familiar with. According to experts, we Americans each eat about 150 lbs. of the stuff every year! Whoa! No wonder we have trouble losing the extra pounds. Now mind you, we don't all sit and eat sugar by the spoonful, but we are getting it in some mighty strange places that some of you may not even be aware of. Just check the labels of your packaged shelf products, (even your crunchy salad toppings), your frozen products and your canned goods! If the label lists sucrose, fructose, honey or molasses, voila, you're ingesting sugar. I would venture to guess, though, that MOST of that 150 lbs. of sugar comes from all the carbonated drinks we consume.
Sugar comes in many forms but we're most familiar with refined white sugar, brown sugar, maple sugar, maple syrup, honey, sorghum syrup and corn syrup. All of these can be substituted for one another, but there may be a difference in the texture, appearance and flavor of the baked product.
For instance, brown sugar can sub for white sugar, except in white shortened cakes and sponge cakes. However, the texture will be different, because brown sugar causes the grain to be coarse, and the volume may not be as great. Use one cup firmly packed brown sugar for each cup granulated sugar.
You can use various syrups in cake batter, but there will be a difference in the appearance and flavor of the baked product.
In many cake or cookie recipes, you can replace up to one half of the sugar with corn syrup without seriously affecting the results. Reduce the liquid in the recipe by 1/4 cup for each cup of syrup used.
Maple syrup can sub for sugar in some recipes. Use 3/4 cup maple syrup for each cup of granulated sugar. Add 1/4 teaspoon of baking soda for each cup of maple syrup you use and reduce the liquid by 3 tablespoons.
You may also use molasses in recipes calling for brown sugar. Sub 1/4 cup molasses or sorghum for canning, freezing fruits or jelly-making, but keep in mind that their flavor can overpower the fruit flavor and their sweetness varies.
The second natural sweetener is fructose, which comes in crystal form and is two times sweeter than sugar.
The third is honey, which is also sweeter than sugar because it contains fructose, glucose, maltose and sucrose. It has a distinctive flavor and produces moist and dense baked goods.
The fourth is molasses, a byproduct of refined sugar production, and is made up of sucrose, glucose and fructose as well as small amounts of Vitamin B, calcium and iron. It is not as sweet as sugar and imparts a dark color and stronger flavor to baked foods.
The main difference in all these sugars is simply in how much they are refined. But because of that simple difference, baking with the different sugars yields different results.
We probably all know that sugar serves a number of roles in baking besides providing sweetness and flavor. It serves as a flavor-enhancer, and it affects solubility, boiling point, and freezing point. It plays a role in hydrolysis, caramelization, browning, and yeast fermentation. It acts as a bodying or bulking agent, texture modifier, preservative, dispersant, whipping aid and humectant. It also helps food brown in the microwave!
If you're wondering about the difference in calories, it should be noted that all natural sweeteners have pretty much the same amount of calories (16 per teaspoon) and carbohydrates (50 per teaspoon), with the exception being honey, which has a few more.
There's a wealth of information out there on the baking properties and uses for each of these four categories of sugars, along with all sorts of baking tips and guidelines. Just go to ask.com and type in your question and you'll have all sorts of links to explore!
Now, back to my original query - does anyone out there know a good source for Caramelizing Sugar?!!!!
Submitted by Carol Pinson,
Cook, Leslie Cafe, Leslie, Arkansas
Questions about this article or any other culinary-related subject can be asked via the "Culinary Q&A" Section of the Message Boards:
Prefer your measurements in a different format? (weight vs. volume)
1 cup (250 ml) butter (2 sticks), softened (do not use margarine)
1 cup (250 ml) sugar
2 large egg yolks
2 cups (.5 L) all-purpose flour
1 cup (250 ml) walnuts, chopped
1/2 cup (125 ml) strawberry preserves
1. Preheat oven to 350 degrees. Grease 9" by 9" metal baking pan.
2. In large bowl, with mixer at low speed, beat butter and sugar until mixed, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and fluffy.
3. With mixer at low speed, beat in egg yolks until well combined, constantly scraping bowl with rubber spatula. Add flour and salt and beat until blended, occasionally scraping bowl. With spoon, stir in walnuts.
4. With lightly floured hands, pat half of dough evenly into bottom of pan. Spread strawberry preserves over dough. With lightly floured hands, pinch off 3/4-inch pieces from remaining dough and drop over preserves; do not pat down.
5. Bake 45 to 50 minutes until golden. Cool completely in pan on wire rack. When cool, cut into 3 strips, then cut each strip crosswise into 10 pieces.
Each bar: About 130 calories, 2 g protein, 11 g carbohydrate, 9 g total fat (4 g saturated), 31 mg cholesterol, 70 mg sodium.
We prefer to list recipes from Christian Chefs rather than from other sources, so if you have any good recipes of your own, please post them in the "Recipes" section of the Message Boards. Please include an introduction to the recipe with your personal comments of the stories that make them special, and if your recipe is chosen, it will be listed in our website forever and in our next newsletter.
First, this newsletter's question:
Which three men in the Bible did not live to see death?
E-mail your answer to "trivia@ChristianChefs.org" with "Trivia Answer" in the subject column. Also, please tell us what brief title(s) ("Sous Chef," "Dallas, Texas," or whatever - see examples below) you would prefer for your name being listed in the next newsletter, as well as how difficult you found the question (so we can improve future trivia questions).
Solution to the last newsletter's trivia question:
What is the South African meatloaf-style dish made from ground lamb or beef mixed with bread, rice, or mashed potatoes, onions, garlic, curry, and an egg-milk mixture - with an additional egg-milk mixture poured on top? If you have any history or other added information on this dish, please share.
Additional information found/submitted on the subject:
Sounds like the Malay dish which Malaysian slaves took with them to the Cape, as most South Africans have a version of this ground beef and egg custard dish.
The slaves started going to the area from the 1600's and the word is said to be of Malay -Portuguese origins. The slaves loved their spices such as needed in the curry powder and the meat often might not have been as fresh as we are used to today.
Many of the slaves worked for 10 years in the Durban sugar cane fields and stayed on so the tradition melted into the culture like most dishes do. It has many versions and fish and chicken can be used so I am guessing it was like a version which you perfected to your taste. Bobotie seems to require some techniques like kneading the meat as if you were to make Veal Pojarski -- the meat melts when you do this. I will ask the South African gals who come next week to church; they might have an authentic recipe for me to pass on. These girls love their food.
But the kneading might also include the Dutch influence as they knead the meat when making meatballs -- so I think you have all I can get to you at this point.
Anne-Marie in Sydney
The first people to answer this question correctly:
1. Robert Lewis, The Happy Diabetic, www.thehappydiabetic.com
2. Anne-Marie in Sydney
3. Bill Campbell, Christian Chef in New York
More information on each of the below Job Listings, such as the job's timeline, responsibilities, pay, and how to contact the employer on each of these, can be found within the Employment area of our website (link below). There you can also find jobs that have been posted in previous months that haven't yet been filled and you can also post any job openings you have to be listed there and in this newsletter for FREE!
Name = Big Sandy Camp and Retreat Center
Location = McGregor, Minnesota (USA)
Position = Head Cook
Name = Camp Hebron Camping and Retreat Ministries
Location = Halifax, Pennsylvania (USA)
Positions = Food Service Director & Head Cook
Name = Laurelville Mennonite Church Center
Location = Mt. Pleasant, Pennsylvania (USA)
Position = Dining Room Coord./Food Service Asst.
Name = Northern Frontier Camp
Location = North River, New York (USA)
Position = Head Cook or Head Cook/Food Service Dir.
If you are looking for kitchen staff and want to view more information about anyone listed below, each of the following listings is posted in the "Resumes" category of the Message Boards. If you are looking for employment, it's a free service to post your resume. Just make sure you include your name, location desired, and position desired in your post.
Name = Ronald Rought
Location Desired = Open
Position Desired = Food Service
Name = Chef Bob
Location Desired = Open
Position Desired = Chef
|D E S S E R T|
Please note: Contest Listing(s) below are for PROFESSIONALS ONLY in the culinary industry. There are many more contests available for nonprofessionals as well, some of them ongoing or being repeated on a monthly basis. If you're interested in those, here's one excellent website to check out:
MOTT'S LLP & EAGLE FAMILY FOODS, INC. "BAKE YOUR WAY TO BROADWAY"
Professional chefs and culinary students are asked to send in their best dessert recipe using one Motts product and Eagle Brand sweetened condensed milk.
DEADLINE: Postmark by March 27, 2005
PRIZES: (1) GP Professional Chef (1) GP Culinary Student - Chef's weekend in NY, including VIP dinner and tour at The Culinary Institute of America
2005 VALLEY FIG GROWERS' FOODSERVICE RECIPE CONTEST
Valley Fig Growers' are looking for creative recipes from foodservice professionals.
DEADLINE: March 31, 2005
PRIZES: Grand Prize $2,500.00, First Prize (2) $1,000.00, Second Prize (2) $500.00
POTATO INNOVATION RECIPE CONTEST
The United States Potato Board invites chefs to get creative with America's favorite vegetable. Categories are Healthly, Ethic and New Classics.
DEADLINE: May 31, 2005
PRIZES: The grand prize winner receives a trip to the Napa Valley and attend the 8th Annual Worlds of Flavor Conference at The Culinary Institute of America at Greystone in November 2005. Three prizes of $1,000 will go to winners in each category.
All contests listed above are provided by the company listed, NOT by CCF. For additional information on each contest, please contact the designated company for that specific listing. Enjoy!
To make hardened brown sugar usable again, simply pop it in the microwave for a few seconds. Use immediately.
If you know of any great hints or tips, please post them in the "Hints and Tips" area of the Message Boards. Of the ones posted there, one will be featured here in our newsletter.
The Food Network isn't just on TV, it's online too. You can find cooking videos, a culinary encyclopedia, nutritional recourses, recipes, and more.
"Does a culinary degree really matter?"
"I am going to graduate (Lord willing) in June of this year with an Art of Cooking certification...my question is, I have been debating over staying in school for the BA in culinary arts but, I am concerned that it will not be necessary to have the degree...
I have asked a few chefs I have met and they have told me that it really doesn't matter to them if they are good at the various cooking needs. Any advice would be great. I have taken this to the Lord and that is why I am asking those on here with experience in the field."
You are welcome to respond to this message in the "Culinary Q&A" section of CCF's message boards:
If you're searching for particular instructions or cooking techniques or maybe have a special need, you can post these on our message boards. If you've done that and are still in need, please e-mail us and let us know so that we may highlight that need in this section of our next newsletter.
"The longer I live, the more faith I have in Providence, and the less faith in my interpretation of Providence."
Borrowed with permission from "This Day's Thought"
I was chatting with the Maitre D' after work in the dining room looking at the panoramic view of the city and ocean. He continued to tell me about a table we served...
The restaurant is on the top of a 12-story building with the outer walls on 2 sides were all giant windows. It was still a bit cool at night, and commonly people sitting right next to the windows would get a bit cool. He (not being a Christian) told me how attractive one woman was at this table, and that she flagged him down when he was walking by. She, as many others have in the past, asked if he could turn the air conditioning down. He proceeded to comfort her, saying "of course I will for you", winning her and the rest of the table over with his pleasantness over the matter. Being that the temperature is always set perfectly in the dining room for everybody not sitting right up against the window, he then did absolutely nothing.
About 15 minutes later he returned to the table asking how the temperature was. They were still extremely happy with the "new" temperature, but asked to make sure the rest of the diners wouldn't be inconvenienced. He immediately let them know that "they'll just have to suffer."
They left happy, full, and a good tip.
FYI, I don't suggest you, as Christians, ever lie to your customers - I'm only writing this because of the humor I found in it.
Story taken from "Kitchen Funnies" post in the forums. Feel free to post your own:
|T O O T H P I C K|
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Ira Krizo, Director
Christian Chefs Fellowship
Phone: (619) 429-0705
Fax: (508) 462-1068
Christian Chefs Fellowship
PO Box 608
Crestline, CA 92325