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The process that breaks down the starch granules in the grain making the starch available for the liquefaction and saccharification steps.

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Should You Salt Meat Before Cooking? Yes, If...
How many times have you heard, "Salting raw meat (or poultry or fish) will draw the juices out and make it tough?" I see this statement repeated in cookbook after cookbook as if it were a fact. Yet in older cookbooks, especially the ones based on European techniques, salting meat before is done routinely, without loss of juices. In fact, if you do it right, meat that is salted before can be much juicier and more succulent than meat that isn't salted! So who's right? Is it the people who say don't salt, or the old-fashioned cooks who say you SHOULD salt? They BOTH are. The issue isn't the salt. The issue is WHEN you should apply salt to raw foods, especially meat, poultry, and fish.The basic rule is, if you're going to use salt, do it early.

Never apply salt to meat right before you put it in the pan or on the grill. Salting at the last minute will definitely pull juices out of the meat. It will toughen and dry out the surface of the meat, without adding any extra flavor to the inside. But if you salt your meat early - even a few days before - you will be pleasantly surprised at the results! Many old-fashioned cooks, especially chefs who were trained in classical French or German methods, salt their meat well in advance of cooking. They sprinkle salt evenly and lightly over the meat as soon as it comes into their kitchen.

Then they wrap it carefully, and refrigerate until it's time. This early salting will actually improve the texture, juiciness, and flavor of the meat. It has an almost miraculous tenderizing power, without MSG and without turning the meat to flabby mush. Salting is especially beneficial for cuts of meat that are firm or tough, like wild game, the chewier types of steak (such as skirt and flank steak), firm roasts, brisket, and pot roast. But you can also lightly salt tender steaks, poultry, and fish ahead of time.

An added benefit is the salt will help keep the meat fresh and lively tasting, even after several days of refrigeration. Why does this early salting work so well? Salt reacts with the proteins inside the muscle fibers in meat. Given time, it dissolves them slightly, making the meat more tender. But what's more important, salt encourages the movement of moisture inside the meat cells. When salt first hits the meat, it pulls moisture OUT.

That's why the meat will be dry if you salt right before cooking. But if you give salt time to penetrate the meat, the cells start to REABSORB the moisture. And because the proteins are now nice and soft, the cells absorb the salt flavor - plus any herbs

I Want to Sit on My Rooster
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Why Everyone Should Celebrate August 12th
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or spices you may have added to the salt - deep inside the meat. So now you have happy meat that's evenly seasoned and tenderized all the way through!If you're skeptical about salting your meat ahead of time, don't take my word for it. Respected food authorities like Judy Rodgers, the award-winning chef who runs San Francisco's Zuni Cafe, has a whole section about the early salting of meat and other foods in her "Zuni Cafe Cookbook." She goes into all the chemistry in great detail.

But trust me, you don't need to understand cell osmosis to get the tenderizing benefits of salt. Simply try this early salting method just once, and you will be amazed at how much better your meat tastes. And you won't see your guests covering their meat with salt at the table, since the meat will be gently flavored with salt all the way through. In fact, if you're watching your salt intake, by salting lightly but early, you can often get superior flavor and even eliminate the need to add salt at the table.How much salt to use? That's a matter of taste. Start with a very modest amount.

Sprinkle on the minimum you would use if the meat were already cooked. I use about 1/4 teaspoon of salt per pound of meat, but thin cuts need less, and thick cuts like roasts might need quite a bit more. Go easy at first, and eventually you'll get the hang of it. Two more tips about salting early. First, the salt will tenderize and moisturize the meat faster at room temperature than in the fridge (don't bother salting meat if you're going to freeze it, it's pointless).

So the colder your fridge, the earlier you need to do the salting. Second, poultry doesn't need to be salted as long as beef, and fish may only need a few hours. You can also add seasonings to the salt. One of my favorite seasoned salts for steaks is very simple: one tablespoon of plain sea salt, 1/2 tablespoon of sugar, and 1/2 teaspoon of sweet Hungarian paprika. Mix these three ingredients well, then sprinkle lightly on steaks, wrap them individually in good quality plastic wrap, and refrigerate until you're ready to cook.

The sugar will help the meat sear nicely without excess heat, and the paprika adds a subtle, warm taste and a wonderful aroma..

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Moderne Burger Sneak Peek Photos posted on flickr on 6/26/08 by Roland AtRolandTanglao.com Tanglao
<a href="http://www.flickr.com/photos/roland/2612757787/" title="Moderne Burger - Jun23_0001a by roland, on Flickr"><img src="http://farm4.static.flickr.com/3032/2612757787_c079e19335_m.jpg" alt="Moderne Burger - Jun23_0001a" height="192" width="240"></a><br>Peter of Moderne Burger sent me the same photos that <a href="http://urbandiner.ca/2008/06/23/moderne-burger-coming-this-friday/">Andrew posted</a> on <a href="http://urbandiner.ca/">UrbanDiner</a> and I have posted them to flickr to further publicize the re-opening. Check out <a href="http://flickr.com/photos/roland/sets/72157605825974612/">Peter's Moderne Burger Sneak Peek Photos on flickr.</a> And see you at <a href="http://www.moderneburger.com/">Moderne Burger</a> (we hope to make it out there Saturday night fingers crossed!).<br><br><br>
SteakCamp at Brave Bull tonight - Vancouver then and Now on 6/23/08 by Roland AtRolandTanglao.com Tanglao
Check out <a href="http://www.miss604.com/2008/06/the-brave-bull-and-steakcamp.html">SteakCamp</a> which is tonight at The Brave Bull at Clark and Hastings (join them if you wish), organized by <a href="http://hummingbird604.com/">Raul</a>. However good or bad the food is, I love <a href="http://miss604.com/">Rebecca</a>'s and others meta reflections on how we could be losing a certain Vancouver "essentialness" as neighbourhoods like Brave Bull's gentrify and change.<br>
Deluxe Moderne Burger to Re-open Friday June 27, 2008! on 6/23/08 by Roland AtRolandTanglao.com Tanglao
Go Moderne Burger go! Full skinny from <a href="http://urbandiner.ca/2008/06/23/moderne-burger-coming-this-friday">Andrew Morrison at Urban Diner</a>. Fingers crossed that it re-opens without a hitch on Friday.<br>
Kitsilano Farmers Market Opening 2008 - June 1, 2008 on 6/1/08 by Roland AtRolandTanglao.com Tanglao
Check out the video below and the <a href="http://www.eatlocal.org/">Eat Local / Your Local Farmers Market</a> website.<br><br><br><object height="280" width="320"><param name="movie" value="http://qik.com/player.swf?streamname=8ab5fcfa6f4c48cb895457fda26727ec&vid=92243&playback=false&polling=false&user=roland&userlock=true&islive=&username=anonymous"><param name="wmode" value="transparent"><param name="allowScriptAccess" value="always"><embed src="http://qik.com/player.swf?streamname=8ab5fcfa6f4c48cb895457fda26727ec&vid=92243&playback=false&polling=false&user=roland&userlock=true&islive=&username=anonymous" type="application/x-shockwave-flash" wmode="transparent" allowscriptaccess="always" height="280" width="320"></object></embed>
Now updating on Twitter as well! on 5/10/08 by Roland AtRolandTanglao.com Tanglao
Fallen in love with "micro-blogging" 140 character or less updates for <a href="http://twitter.com/vaneats">VanEats</a> and <a href="http://twitter.com/rtanglao">my personal stuff</a>. I've added them to the right sidebar. You can also:<br><ul><li>surf to <a href="http://twitter.com/vaneats">http://twitter.com/vaneats</a></li><li>subscribe to: <a href="http://twitter.com/statuses/user_timeline/14463833.rss">http://twitter.com/statuses/user_timeline/14463833.rss</a> </li></ul>
Mini mini review - La Buca on 3/25/08 by Roland AtRolandTanglao.com Tanglao
Since we haven't been doing so great at writing restaurant reviews, I'm going to start writing even briefer reviews. <a href="http://www.labuca.ca/">La Buca </a>(<a href="http://maps.google.ca/maps?f=q&hl=en&geocode=&q=4025+macdonald+street&sll=49.891235,-97.15369&sspn=28.182858,82.353516&ie=UTF8&z=16&iwloc=addr">4025 MacDonald Street</a>, 604.730.6988) is a simply decorated but smart looking restaurant in the middle of nowhere (OK it's in Dunbar but there ain't much there). Compact (I always wonder how they make money with such a small room) enough that they can't fit an espresso machine but expansive in flavours. It's well priced Italian menu full of classics. e.g. a very large portion of spaghetti vongole for $17.50 and and Coniglio in umido (rabbit, porcini, etc) for $24.50. We usually share an appetizer, one of their big pastas and a main between two and come away with a happy tummy and a reasonable load on our bank balance. And it's even decently kid friendly. We've seen parents with their kids when they open at 5p.m. so we're thinking of bringing our four year old the next time! Make a reservation or show up at opening time, they are always busy! Highly recommended. <br>
The Great Food Challenge on 1/16/08 by Barb Wong
I love a good food challenge. Not that food should be challenging. I just like to push myself a bit, think out of the box and try out new ingredients, cooking methods and flavours. <br><br>We have been thrown the ultimate challenge. The Kid has undergone some preliminary allergy testing and we have to put him on a 2 week food elimination trial: <br>-no shellfish<br>-no wheat<br>-no rice<br>-no eggs<br><br>No shellfish, no problem. We're not huge shellfish eaters.<br><br>No wheat. OK...<br><br>No eggs. Fine.<br><br>No rice. What?! He's Asian! What's he going to eat?!<br><br>Actually, after some initial research, there are plenty of grains he can eat. Luckily we have a varied diet and the Kid is receptive to trying new things. It's all a matter of being creative and open to experiment. <br><br>Hopefully the Kid won't be bored and won't feel deprived. I'm sure we'll have some interesting items to post as we undertake this challenge.<br><br>
VanEats on Living Vancouver on 1/16/08 by Barb Wong
After a hectic week home from the holidays, today was my first chance to plug into <a href="http://www.cbc.ca/livingvancouver/">Living Vancouver</a>. I caught the <a href="http://www.cbc.ca/livingvancouver/?page=segment&sid=6011">Living to Eat</a> segment and low and behold there's a link to VanEats' <a href="http://www.vaneats.com/recipes/baking/">Baking Recipes</a>! It's great for the show to support a local blog! <br><br>For more dessert recipes, also check out our <a href="http://www.vaneats.com/recipes/desserts/">Dessert Recipes</a> section.<br>
Tableland - a film about Sustainable Food on 12/3/07 by Roland AtRolandTanglao.com Tanglao
<a href="http://www.flickr.com/photos/roland/2083132282/" title="20071202-48- Tableland at the Ridge by roland, on Flickr"><img src="http://farm3.static.flickr.com/2164/2083132282_318e8472fb_m.jpg" alt="20071202-48- Tableland at the Ridge" style="margin-right: 5px;" align="left" height="240" width="160"></a><p><a href="http://www.fieldsofplenty.com/">Michael Ableman</a>, Michael Stadtlaender, <a href="http://www.vaneats.com/2007/06/05#a4323">Heidi Noble</a>, Brent Petkau aka <a href="http://www.theoysterman.com/">The Oysterman</a>, <a href="http://www.sookeharbourhouse.com/">Sinclair Philip:</a> These are just a few of the people and personalities across North America who are building sustainable food systems and sustainable food is what <a href="http://p1-productions.com/tableland.html">Tableland</a> (a film by Craig Noble featuring these people) is all about.</p><p>I was lucky enough to see the screening on Sunday at The Ridge and was able to record the dialogue and Q&A with Chef Jeff Van Geest (9:16 5MB <a href="http://blip.tv/file/get/Roland-TablelandChefJeffVanGeest286.mp3">MP3 file</a> for your iPod or MP3 player) of <a href="http://www.aurorabistro.ca/">Aurora Bistro</a> (one of the first restaurants in Vancouver that uses primarily sustainable food) and with Craig Noble (20:39 11MB <a href="http://blip.tv/file/get/Roland-TablelandCraigNobleQA606.mp3">MP3 file</a>).</p><p>The film is a gentle, convincing case for sustainable food and leaves you hungry and wanting more. Hungry for more sustainable food, more food with great taste and more knowledge about how we can all move to this in the future because of course a move to a world where everyone eats sustainably will take many years just as it has taken decades to invent and globalize industrial food production.</p><p>Highly recommended! A perfect Christmas gift for everyone interested in food. The DVDs will be on sale for $20 at <a href="http://www.edible-britishcolumbia.com/">Edible BC</a> at Granville Island and other locations.</p>
Baking Bread on 11/30/07 by Barb Wong
I can't remember the last time I bought a loaf of "regular" bread. "Regular" bread meaning a loaf of whole wheat or multigrain sandwich bread. Over the last few months I've been experimenting with different whole wheat bread recipes and have come up with one that I'm happy with.<br><br>This <a href="http://www.vaneats.com/recipes/baking/wholewheatbread">loaf</a> is pretty basic: whole wheat and unbleached flours, yeast, butter, honey, water, salt. The variations are limitless: vary the proportion of whole wheat to unbleached flours, throw in other flour or grains, seeds or nuts.<br><br>I've found that yeast is very forgiving. If I'm proofing the dough and don't have time to shape it, I'll quickly punch it down and come back to it later. I love the idea that the bread making process fits into our household rhythm.<br><br><br>
Progressive Dinner November 2007 on 11/3/07 by Barb Wong
Roland and I live in a townhouse community with some great food lovers. A few years ago we started having progressive dinners. Tonight's theme was small plates. <br><br>Heather and Andrew's (Spanish tapas):<br>-sauteed prawns and scallops with roasted pumpkin puree and spicy sauce<br>-Spanish beet salad<br>-olive bread with balsamic vinegar and olive oil for dipping<br><br>Barb and Roland's (local, seasonal):<br>-roasted kabocha and pear soup with homemade cracker sticks<br>-a "deconstructed" streudel filled with wild mushroom and duck confit ragout accompanied with salad of pea shoots and celeriac in truffle honey vinaigrette<br>-homemade focaccia<br><br>Sharon and Alex's (desserts galore):<br>-tiramisu<br>-gingerbread biscotti<br>-brie with pistachio honey drizzle<br><br>Of course our meal was accompanied by lots of great wine, sherry and dessert wine. <br><br><br>
Whole Wheat Bread on 11/2/07 by Barb Wong
2 1/3 cups warm water (about 110 degrees F)<br>2 tsp. instant yeast<br>1/4 cup honey<br>1/4 cup butter, melted<br>2 1/2 tsp. salt<br>3 cups whole wheat flour<br>3 1/2 cups unbleached all purpose flour<br><br>Pour water into the bowl of a stand mixer. Sprinkle on yeast and let stand for 10 minutes. <br>Add honey, butter, salt and one cup each of whole wheat and all purpose flours. Stir to combine.<br>Add remaining flours, attach dough hook and knead on low speed until combined. Knead on medium speed until smooth and elastic, about 5 minutes.<br>Turn dough onto floured board and knead by hand for 1 minute.<br>Place dough in a large, lightly greased bowl and roll dough to coat with oil. Cover tightly with plastic wrap and place in warm area until dough is doubled in size, about 1 to 1 1/2 hours.<br>Press down dough and divide into two. Pat each into a rectangle about 1" thick and 9" long. Roll each into a jelly roll, pinching it closed. <br>Place cylinder of dough seamside down in greased 9" by 5" loaf pan and press down so dough reaches all corners of the pan. Repeat with second loaf. Cover and let rise for 35 to 45 minutes.<br>Meanwhile preheat oven to 375 degrees F.<br>Bake in bottom third of oven for 35 to 45 minutes. To test for doneness, take a loaf out of its pan and tap bottom. Loaf should sound hollow.<br>Take loaves out of pan and cool on baking racks.<br><br>Makes 2 loaves<br><br>Adapted from Baking Illustrated, America's Test Kitchen, 2004<br>
Circle Farm Tour on 11/2/07 by Barb Wong
In the Lower Mainland we are fortunate to be surrounded by rich agricultural land that produces food for our area as well as across Canada. <a href="http://circlefarmtour.com">Circle Farm Tours</a> highlight some of the great food producers in the Fraser River area. The tours are self-guided and focus on a small region such as Abbotsford, Langley, Mission.<br><br>This past weekend I checked out the <a href="http://http://circlefarmtour.com/index.php?page_id=213">Agassiz-Harrison Mills Circle Farm Tour</a> and made a few stops.<br><br>The Back Porch: Pottery meets freshly roasted coffee. The coffee is roasted in small batches in a 1919 Flame Roaster. I picked up some dark roast Columbian coffee. The barn houses some fabulous (and reasonably priced) antiques. Also picked up some tulip bulbs produced by <a href="http://www.tulipsofthevalley.com">A&B Tulips of the Valley</a>.<br><br><a href="http://www.farmhousecheeses.com">The Farm House Natural Cheeses</a>: handmade artisan cheeses made from their own dairy cow and goat milk. The range of different cheese "styles" and types is impressive for a small cheese producer. I picked up a luscious round of Florette goat cheese (bloomy rind that is slightly gooey yet firm in the centre) and a piece of their Alpine Gold, a washed rind cheese similar to Oka.<br><br><a href="http://www.limbertmountainfarm.com/">Limbert Mountain Farm</a>: idyllic farm that specializes in organic herbs and herb products. They offer light lunches, delightful baked goods and afternoon tea. Definitely a spot to revisit in the summer for a guided herb walk and lunch.<br><br>On the way to Agassiz, I also popped into the <a href="http://www.thefortwineco.com">Fort Winery</a> in Fort Langley and picked up a bottle of fruit wine. Their line of unique fruit wines capture the best of locally produced fruit.<br><br><br><br>
Claire Clark on Indulge 100 Perfect Desserts on 10/31/07 by Roland AtRolandTanglao.com Tanglao
I am quite fond of many many things British and look back at my time in London in the 90s happily. So I love chatting with British people like Claire Clark, pastry chef to the Queen and now Head Pastry Chef at <a href="http://www.frenchlaundry.com/">The French Laundry</a> (<a href="http://www.vaneats.com/features/french.laundry.reservation.saga.part1">our most popular story</a>) and author of of <a href="http://whitecap.ca/search_individual.asp?ISBN_search=1552859096">Indulge 100 Perfect Desserts</a> (a big "Vielen Dank" to Amanda of <a href="http://whitecap.ca/">Whitecap</a> Books for arranging this!).<br><br>Check out our videoblog below (<a href="http://blip.tv/file/get/Roland-ClaireClarkOnIndulge100PerfectDesserts227.mp4">original MP4 version</a> for those who are "Flash challenged") as we discuss the secrets of baking, desert island desserts, Barb's amazing Chocolate Ganache cake, <a href="http://en.wikipedia.org/wiki/Banoffee_pie">banoffee pie</a> and much more. (Recorded at <a href="http://www.minkchocolates.com/">Mink Chocolate Cafe</a>, October 29, 2007)<br><object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" id="viddler" height="370" width="437"><param name="movie" value="http://www.viddler.com/player/cea7df6e/"><param name="allowScriptAccess" value="always"><param name="allowFullScreen" value="true"><embed src="http://www.viddler.com/player/cea7df6e/" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" name="viddler" height="370" width="437"></object></embed>
Ken's Chinese Restaurant - First Visit on 10/28/07 by Roland AtRolandTanglao.com Tanglao
<a href="http://www.flickr.com/photos/roland/1665680416/" title="Ken's menu"><img src="http://farm3.static.flickr.com/2291/1665680416_205c24ed12_s.jpg" alt="Ken's Chinese Restaurant - menu - - Image1108" style="margin-right: 5px;" align="left" height="75" width="75"></a><p>Ken's Chinese Restaurant (<a href="http://maps.google.com/maps?q=1097+Kingsway,+Vancouver,+BC&hl=en&ie=UTF8&z=16&iwloc=addr&om=1">1097 Kingsway</a>, 604 873-6338) is a bright, cozy Hong Kong style eatery which means among many other yummy things <a href="http://en.wikipedia.org/wiki/Hong_Kong-style_milk_tea">Hong Kong-style Milk Tea</a> and Hong Kong versions of "western food" (which I don't care for but the Hong Kongers seem to love; to each his own!) and lots of families of Hong Kong Chinese heritage enjoying cheap, cheerful and tasty meals.</p><p>Last Saturday for dinner, took advantage of their $25 special: 1/4 <strike>Hainese</strike>Hainese-like chicken (or <strike>roast</strike> duck, Jr. likes chicken so we didn't try the duck), slow simmered soup, two dishes (we picked pork with Taro and mushrooms with Chinese mustard greens (the kid is obsessed with mushrooms)) and one of my favourites red bean soup for dessert, enough to feed two adults and a kid for two meals!</p><p>The verdict was three thumbs up; the kid loves Chinese restaurants and we loved the fatty pork with the taro. We only erred in ordering two dishes with same kind of sauce. This restaurant is very close to where we live, so we'll be back!</p><p>Check out some photos of what we had below:</p><p>Mushrooms with Mustard Greens</p><a href="http://www.flickr.com/photos/roland/1796165665/" title="Mushrooms with Mustard Greens"><img src="http://farm3.static.flickr.com/2174/1796165665_b580e069b9_m.jpg" alt="20071020-4 - Kens Chinese Restaurant-2" height="160" width="240"></a><p>Pork with Taro</p><a href="http://www.flickr.com/photos/roland/1796170093/" title="Pork with Taro"><img src="http://farm3.static.flickr.com/2068/1796170093_baf2447636_m.jpg" alt="20071020-3 - Kens Chinese Restaurant-2" height="160" width="240"></a><p>Hainese-like Chicken</p><a href="http://www.flickr.com/photos/roland/1796174793/" title="Hainese-likeChicken"><img src="http://farm3.static.flickr.com/2354/1796174793_bb18d653ea_m.jpg" alt="20071020-2 - Kens Chinese Restaurant-2" height="160" width="240"></a><p>Hong Kong-style Milk Tea with Ice aka Dong Lai Cha</p><a href="http://www.flickr.com/photos/roland/1796178545/" title="Hong Kong-style Milk Tea with Ice aka Dong Lai Cha"><img src="http://farm3.static.flickr.com/2037/1796178545_507d056498_m.jpg" alt="20071020-1 - Kens Chinese Restaurant-2" height="240" width="160"></a>