Food of Hairul Sadikin

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1. Meet the current needs of the industry;
2. Make positive contributions to the growth and development of value-added food processing; and
3. Amply prepare our students for rewarding industrial careers upon graduation! 

Vinegar

• ... liquid garnish on serving plates
• ... vinaigrette dressing for salads
• ... tasty accent for fruits and vegetables
• ... accent ingredient for breads and bruschetta
• ... cooking accent ingredient for meats
• ... accent ingredient for dessert recipes

3).White balsamic vinegar also comes from Modena, Italy, but is made by an entirely different process than classic balsamic vinegar. The grape undergoes pressurized cooking, which prevents the caramelization of both flavor and color. White balsamic vinegar is aged only 1 year in uncharred barrels, further assuring both color and flavor will remain light. It's used in food preparations where additional color is not desired. France gives us Banyuls vinegar (le vinaigre de Banyuls), which hails from the area around the seaside town of Banyuls-sur-Mer, a region wine lovers know for its unusual fortified wines. Comparing favorably with Italian balsamic vinegars and aged Spanish sherry vinegars, Banyuls begins life as one of the local wines (typically grenache) and spends five years or more maturing in oak barrels. During the final year of aging, vinegar from an older batch is added to trigger the ultimate conversion from wine to vinegar. The result is a tart blend replete with complex aromas of allspice, anise, nuts and vanilla. From the area of southern Spain around Jerez de la Frontera comes not only sherry but aged sherry vinegar as well. Like balsamic vinegar, some sherry vinegars are aged for years—30, 50 or even 75. And though not as well known as balsamic vinegars, these aged Spanish vinegars rival many of their Italian counterparts in quality, flavor and character. Vinegar is essential in making pickles, mustards and vinaigrettes. It adds a jolt of flavor to numerous sauces, marinades and dressings, and to preparations such as sauerbraten, sweet-and-sour dishes and marinated herring. It's also widely used as a table condiment in many cultures. Vinegar should be stored airtight in a cool, dark place. Unopened, it will keep indefinitely; once opened it can be stored for about six months. 

4). Malt vinegar is a mellow-flavored favorite in Britain, particularly with fish and chips. It's based on malted barley and sometimes colored with caramel.

 5). Rice vinegar, made from fermented rice, is mild, slightly sweet and used widely in Japanese and Chinese cooking. It's a key element in dishes such as sushi.

 












6). sherry vinegar as well. Like balsamic vinegar, some sherry vinegars are aged for years—30, 50 or even 75. And though not as well known as balsamic vinegars, these aged Spanish vinegars rival many of their Italian counterparts in quality, flavor and character. Vinegar is essential in making pickles, mustards and vinaigrettes. It adds a jolt of flavor to numerous sauces, marinades and dressings, and to preparations such as sauerbraten, sweet-and-sour dishes and marinated herring. It's also widely used as a table condiment in many cultures. Vinegar should be stored airtight in a cool, dark place. Unopened, it will keep indefinitely; once opened it can be stored for about six months.

 




7).Wine vinegars can be made from either red or white wine and can range in flavor from pleasantly pungent to rather ordinary. Two of the most highly regarded vinegar styles come from Italy and France. Fro







Herb Vinegar

8).Herb vinegars are made by steeping fresh herbs in warm vinegar for a period of time until the vinegar is completely infused with the ingredient's flavor. Such vinegars may be based on a single herb (such as tarragon) or a combination of herbs and other flavorings (such as oregano and garlic)

FAVORITE COMBINATIONS:

Rosemary in everything

Parsley, Sage, Rosemary and Thyme

Tarragon and Garlic

Dill, Garlic and dried red peppers

Basil, Garlic, and dried red peppers

Opal Basil with white wine vinegar turns it pink

Pineapple Sage blossoms with white wine vinegar turns it reddish

Pineapple Sage, ginger, cranberries, and garlic

Pineapple Sage, spearmint, and lemon thyme

Lemon thyme and sage

READY, SET, GO

Take the prepared bottle, add all the spices first. Next put in garlic skewer (garlic can be dropped in bottom without skewer).

Add fresh herbs, leaving the parsley for last (it's great for holding down any floating spices). To arrange the fresh herbs, use a long bamboo skewer as a tool.

Finish by adding your favorite vinegar. Fill to 1/2 inch of the top and push stopper in 1/2 way.

Let set 24 hours and then refill again (the herbs and spices will soak up some of the vinegar). It's now ready and can be used right away. 

The flavor will become stronger as it sits. After using, refill with vinegar right away and most will last 6 to 8 months. (plant material must remain covered with vinegar). fruit Vinegar

9).Fruit vinegars come in a bevy of flavors made from the juice of various fruits including raspberries, mangos and oranges

10).Distilled white vinegar (or simply distilled vinegar) is exceedingly high in acetic acid and is very sour and rather harsh-tasting. It's often made from a grain-alcohol base.

11).Herb vinegars are made by steeping fresh herbs in warm vinegar for a period of time until the vinegar is completely infused with the ingredient's flavor. Such vinegars may be based on a single herb (such as tarragon or a combination of herbs and other flavorings (such as oregano and garlic). Malt vinegar is a mellow-flavored favorite in Britain, particularly with fish and chips. It's based on malted barley and sometimes colored with caramel.

  

Cheese & Wine-tips pairing

• Keep pairings simple: pick one distinct wine and one distinct cheese that pair well. For example, full-flavored cheeses, such as creamy washed rind cheeses require medium to full-bodied wines, such as Merlot, Zinfandel, or Syrahs. Likewise, pair light cheeses with light wines, such as Rieslings, Pinot Gris, or Pinot Noirs.
  
• Pair wine and cheese according to the area of origin or even the local region. Just as the growing conditions impart particular characteristics (called 'terroir') on a region's wines, these same characteristics may be imparted in the cheeses, through the vegetation on which the animals graze. This applies more when pairing European wines and cheeses, than American products.
  
• Do not limit yourself to only still table wines, but branch out and try sparkling wines, late harvest and sweet wines, as well as fortified wines such as sherries and ports. In particular, blue cheeses pair extremely well with late harvest Viogniers and Rieslings and Muscat wines. Also, creamy cheeses pair well with sparkling wines and Champagne, as the bubbles help to cleanse the palate and refresh it for another bite.
  
• Try pairing varieties of cheeses based on their sources of milk. For example, fresh goat cheeses are mild, lemony, and somewhat acidic in their flavor profiles, and creamy in texture. They pair well with crisp white wines, such as a Sauvignon Blanc, Chenin Blanc, Pinot Gris, and especially Rieslings. Aged sheep's milk cheeses pair well with Gewurtztraminers and fruity Zinfandels, and aged cow's milk cheddars go well with sherries.
  
• Remember that wines aren't the only beverages that go well with cheese. There are an ever-growing number of artisanal and craft beers, as well as craft ciders available these days that create interesting and fresh flavor combinations, which can also inspire you to experiment and broaden your culinary knowledge. 
  
  
  

    Make the Connection
  When picking your path for making a cheese pairing, there are several themes you can follow. Keep in mind, however, that how well a pairing works depends largely on the tastebuds of the individual so remember to just have fun with it and you'll be successful.
  
  Whichever path you take in connecting your beverages with your cheeses, know that great cheese can stand alone so when in doubt, always offer selections that you find delicious on their own.
  
  "Like Minded" Counterparts
  Pick flavor profiles and textures that are similar across the board: subtle wines with subtle cheeses, rustic beers with rustic cheeses, fruity flavors with fruity cheeses, etc. In general, you do not want to overpower either the wine or the cheese with its partner and we do not recommend pairing two very strong and complex flavors as you'll lose the intricacies of both.
  
  Complementary Foods
  Pair your cheeses with flavors that will complement the characteristics of the cheese. For example, a wine high in acidity goes well with a really fatty cheese because the acid helps to cut the fat. Likewise, if you're enjoying a really salty cheese, look for a wine that is high enough in sugars to complement the salt.
  
  

  Regional Pairings
  Create a pairing that highlights a particular region, like French cheeses with French wines, wines of Willamette Valley with Oregon cheeses, and so on.
  
  

  Wine and Cheese Pairing Essentials 
   -The Basics of Cheese Pairing   
  Just like pairing any food with wine there are no absolute rules. We all have different palates and what tastes good together for me may not float your boat, but there are some basic guidelines that can make your next wine and cheese gathering a little better.A few tips to keep in mind: Pairing wines and cheeses from the same region is a good, “safe” place to start wine and cheese combinations. For example, a good Italian Chianti and a potent Parmesan will provide a fascinating mix. Also, remember that the harder types of cheese (i.e. Cheddar or Parmesan) can handle more tannic wines. While creamy cheeses, such as Brie, typically pair better with wines that have more acidity, like a Chardonnay. Give salty cheeses a sweet wine partner (i.e. Blue Cheese and Port).Even though it comes down to personal taste, certain guidelines have been proven favorable by a majority of enthusiasts. Here are some of those basic truths:
  

  • White wines match best with soft cheeses and stronger flavors.
  • Red wines match best with hard cheeses and milder flavors.
  • Fruity and sweet white wines (not dry) and dessert wines work best with a wider range of cheeses. 
  • The more pungent the cheese you choose, the sweeter the wine should be.

  When offering several cheese choices in a wine and cheese pairing spread, white wines fair better than reds. That’s because several cheeses, particularly soft and creamy ones, leave a layer of fat on the palate that interferes with the flavor in reds, rendering them monotonous and bland. Quite the opposite, most of those sweeter whites nicely complement a full range of cheeses. Additionally, the “sparkle” in a sparkling wine or champagne can help break through the fat in heavier cheeses. Therefore, the spicy zing of a Gewürztraminer or the peachy zip of a Riesling is ideal if you’re going for wide-reaching appeal.
  If you’re a cheese adventurist, meaning you go for the stinkiest of cheeses, pick a big wine to back it up. Try a French Bordeaux or a buxom California Cab. Ports and dessert wines are your best choice if you like mold-donned or blue-veined cheeses.
  For a safer bet when serving several wines, choose Parmigiano or Romano cheeses. They go with most wines. Choosing cheeses for a tasting platter is a great opportunity to explore varied textures, ages, or milk types. But like most pleasures in life, you should set limits. Three different varieties are more than enough and more than five gets confusing. After all, taste is what you’re after.
  

  Common Wine and Cheese Pairings

  

The Italian version of who created this sauce is that it was created in the 14th century and was introduced by the Italian chefs of Catherine de Medici (1519-1589), the Italian-born Queen of France. In 1533, as part of an Italian-French dynastic alliance, Catherine was married to Henri, Duke of Orleans (the future King Henri II of France. It is because of the Italian cooks and pastry makers who followed her to France that the French came to know the taste of Italian cooking that they introduced to the French court. Antonin Carème(1784-1833), celebrated chef and author, wrote in 1822: "The cooks of the second half of the 1700’s came to know the taste of Italian cooking that Catherine de’Medici introduced to the French court."
Béchamel Sauce was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, and Lord of the Plessis Marly in the 1600s. Béchamel Sauce is a variation of the basic white sauce of Mornay. He is also credited with being the creator of Mornay Sauce, Sauce Chasseur, Sauce Lyonnaise, and Sauce Porto.
Marquis Louis de Béchamel (1603–1703), a 17th century financier who held the honorary post of chief steward of King Louis XIV's (1643-1715) household, is also said to have invented Béchamel Sauce when trying to come up with a new way of serving and eating dried cod. There are no historical records to verify that he was a gourmet, a cook, or the inventor of Béchamel Sauce. The 17th century Duke d'Escars supposedly is credited with stating: "That fellow Béchameil has all the luck! I was serving breast of chicken a la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce."
It is more likely that Chef Francois Pierre de la Varenne (1615-1678) created Béchamel Sauce. He was a court chef during King Louis XIV's (1643-1715) reign, during the same time that Béchamel was there. He is often cited as being the founder of haute cuisine (which would define classic French cuisine). La Varenne wrote Le Cuisinier Francois (The True French Cook), which included Béchamel Sauce. It is thought that he dedicated it to Béchamel as a compliment. La Varenne recipes used roux made from flour and butter (or other animal fat) instead of using bread as a thickener for sauces. 

"Choose the largest, scrape the bottoms and wash, then cook in water, salt well, and don't let them cook too much. When cooked, put them to drain, make a sauce with good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn't curdle; and serve the asparagus garnished as you like."

Most authorities believe the first batch of this mixture of egg yolks, oil and seasonings was whipped up to celebrate the 1756 French capture of Mahon, a city on the Spanish Isle of Minorca, by forces under Louis-Francois-Armad de Vignerot du Plessis, duc de Richelieu (1696-1788). The Duke, or more likely, his personal chef, is credited with inventing mayonnaise, as his chef created a victory feast that was to include a sauce made of cream and eggs. Realizing that there was no cream in the kitchen, the chef substituted olive oil for the cream and a new culinary creation was born. Supposedly the chef named the new sauce "Mahonnaise" in honor of the Duc's victory. Besides enjoying a reputation as a skillful military leader, the Duke was also widely known as a bon vivant with the odd habit of inviting his guests to dine in the nude.
Early French immigrant cooks that originally lived in Fort Mahon brought the original recipe to Minnesota. An old superstition is that a woman should not attempt to make mayonnaise during menstruation time, as the mayonnaise will simply not blend together as well.
Some historians state that Marie Antoine Careme (1784-1833), celebrated French chef and author, proclaimed that mayonnaise was derived from the word magnonaise (magner means “made by hand” or “stir”). Due to the time period of when Careme was a chef, this theory doesn't make sense, as he would surely have know the history of the name, had mayonnaise been created as recently as 1756.
The French cities Bayonne and Les Mayons also claim to be the place of birth of mayonnaise.
Les Mayons, capital of Minorque in the Balearic Islands, occupied by English and conquered by the French admiral Louis-François-Louis-François-Armand of Plessis de Richelieu. He brought back a local sauce based on lemon juice key and egg yolk, olive oil, raised of a little black pepper and marine salt, garlic or fresh grass.

Bayonne, a resort town on the Aquitaine/Basque coast in southwest France. It is thought that mayonnaise could be an alteration and corruption of bayonnaise sauce. Nowdays, bayonnaise refers to a mayonnaise flavored with the Espelette chiles.
The sauce may have remained unnamed until after the Battle of Arques in 1589. It may then have been christened "Mayennaise" in 'honor' of Charles de Lorraine, duc de Mayenne (1554-1611), supposedly because he took the time to finish his meal of chicken with cold sauce before being defeated in battle by Henri IV (1553-1610).
Other historians claim it received its name from the Old French words "moyeunaise" or "moyeu," meaning, "egg yok."

Bechamel Sauce (white)

Veloute Sauce (blond)

Brown (demi-glace) or Espagnole Sauce

Hollandaise Sauce (butter)

Tomato Sauce (red)