The International House of Pancakes, Denny's, and most likely your local diner serve some deep pocketed round or square waffle they call Belgian. The purpose of this cratered slab is to capture powdered sugar, jams, jellies, and other sugary toppings and whipped cream, and while this concoction may be appealing to the twelve and under crowd, it doesn't have a lot in common with gaufres, their original Brussels street food inspiration.
Instead of restaurants, gaufres are commonly made in street stands and meant to be eaten as you stroll and shop. At the Saturday morning farmer's market amid roasting chickens, a simmering escargo pot, and lots of fresh produce and cheese, you'll find at least one stand minting fresh gaufres that you can buy by the kilo and carry off in a wax paper bag.
Waffle Art
The idea of cooking flat bread dough or batter between two hot metal plates can be traced back to at least ancient Greece, according to Larousse Gastonomique. At some point in medieval Europe, cross-hatch patterns were added to the plates, producing a honeycomb-like design on the finished product. The old French word for honeycomb being gaufre, it's likely that's how the French name got it's start. My dad, a pretty reliable language scholar, adds: "Our word 'waffle' owes its origin to an early German word 'wafel' which was also borrowed into Old French as 'gaufre, meaning both 'waffle' and 'honeycomb.' " Go dad!
The American version of gaufres, the "Belgian Waffle," was actually introduced at the 1964 World's Fair food by a Brussels man by the name of Maurice Vermersch even though it had been around in Europe in one form or another for hundreds of years.
Yeast, No Baking Soda
In America, we've come to think of waffles, more or less, as pancake batter pressed in a special iron. As you probably know, most pancake batters (with exceptions, such as the blini) use baking soda and powder to gain their height and texture. The traditional gaufres recipe is yeasted and the dough is dense and and sticky, more like brioche dough. It has to be scooped and scraped onto the iron, not poured. Lard, not butter or vegetable, was the traditional fat used to grease the plates, although that's no longer the fashion in our more health-conscious world.
Gaufres take longer to cook than American style waffles, and the finished product is hand-sized and irregular in shape. The most striking difference, however, is the flavor. Unlike box pancakes and waffles, extras like maple syrup, butter, and jams aren't the main attraction, and there's no lingering chemical bicarbonate pall. Gaufres have a fermented, tangy flavor blended with sugar and some salt to create a balance that easily stands on it's own. Simple and definitely not as tarted up as their American counterpart, gaufres are the perfect accompaniment to a cool, crisp Brussels morning (or a quick nosh at 4am when the clubs close their doors).
Monday, October 23
Monday, October 9
Sake To Me
Sake is what comes hot in a small cup when you order sushi, right? Most of the time that's what you get, but there are cold sakes and cloudy, unfiltered ones. There are all sorts of levels and grades of sake: some that are rare, small batch, and unique--and some not.
What is Sake?
Sake is brewed like beer. Raw starchy ingredients in beer (hops) get broken down by molds into simpler carbs that yeast can then convert into alcohol. In sake, the raw starchy material is rice but the rest of the process follows suit. Sake rice, like sushi rice, is its own special species. Sake rice is generally larger grained because the outside layers get stripped away to produce a refined, purer starch center. The amount of "polishing" of the rice determines some of the grade and quality of the sake. For more about sake grades and how it's made, check out an upcoming piece I wrote for Wine Enthusiast Online about sake.
Why Warm, Anyway?
Warm sake is a welcome respite on a cold day, but the raised temperature also evaporates the alcohol more aggressively, filling your nose and dampening other smells. For this reason, often cheaper sake is heated to add a bit of panache as well as mask its weaker character, which is why that's what you usually get at average sushi bars.
Sake vs. Wine
Is there any point in comparing? Some would say yes, others no. In the end, they're very different beverages with strikingly different methods and techniques employed, different histories, and very different characters. In my humble opinion, drink what you like in the context that gives you the most pleasure. Just like wine or beer, I can easily be tempted to try sake I've never heard of.
However, there are a few striking differences worth noting. The flavor of sake comes primarily from the microbes used to convert the raw rice starch into simple sugars and then alcohol. Sake brewers spend a great deal of effort tending their microbes to ensure the right ones with the most desirable flavor characteristics get into the mash. And then there's brewing technique, an entire science unto itself.
Wine grapes, unlike polished rice nuggets, have natural simple sugars in abundance, so there's no need to use molds to convert the complex carbs first. Accordingly, the flavor of wine comes in large measure from the grape juice and skins, along with the methods used to tease the wine out, not mainly from the microbes. In making sake, the microbes and the technique are much more pronounced in the flavor of the final product.
Grapes provide a range of powerful flavor profiles--from Sauvignon Blanc to Syrah--while sake rice provides a more subtle, narrower set of foundation flavors. Sake might be most comparable to Chardonnay in the fact that this grape, by contrast to almost any other varietal, shows the least character on its own but get enhanced and molded by the maker's choices and technique most assertively.
Range of Sake
Sake may start with a narrower palette of raw flavor profiles, but that doesn't stop the innovation. Brewers across Japan use different techniques and timing to achieve dramatically different results. Unfiltered nigori sake, for example, has rice particles suspended in the final product, lending a sweeter, more robust flavor and more textured mouth feel. Daiginjo, by contrast (a highly refined grade of sake), uses almost perfectly neutral rice starch and lots of filtering to produce a very subtle final product.
If you're looking for a place to start exploring sake, take yourself and one of your best dinner companions out to a good sushi bar and order a junmai to go with your meal and nigori for after. After that, you're on your own.
What is Sake?
Sake is brewed like beer. Raw starchy ingredients in beer (hops) get broken down by molds into simpler carbs that yeast can then convert into alcohol. In sake, the raw starchy material is rice but the rest of the process follows suit. Sake rice, like sushi rice, is its own special species. Sake rice is generally larger grained because the outside layers get stripped away to produce a refined, purer starch center. The amount of "polishing" of the rice determines some of the grade and quality of the sake. For more about sake grades and how it's made, check out an upcoming piece I wrote for Wine Enthusiast Online about sake.
Why Warm, Anyway?
Warm sake is a welcome respite on a cold day, but the raised temperature also evaporates the alcohol more aggressively, filling your nose and dampening other smells. For this reason, often cheaper sake is heated to add a bit of panache as well as mask its weaker character, which is why that's what you usually get at average sushi bars.
Sake vs. Wine
Is there any point in comparing? Some would say yes, others no. In the end, they're very different beverages with strikingly different methods and techniques employed, different histories, and very different characters. In my humble opinion, drink what you like in the context that gives you the most pleasure. Just like wine or beer, I can easily be tempted to try sake I've never heard of.
However, there are a few striking differences worth noting. The flavor of sake comes primarily from the microbes used to convert the raw rice starch into simple sugars and then alcohol. Sake brewers spend a great deal of effort tending their microbes to ensure the right ones with the most desirable flavor characteristics get into the mash. And then there's brewing technique, an entire science unto itself.
Wine grapes, unlike polished rice nuggets, have natural simple sugars in abundance, so there's no need to use molds to convert the complex carbs first. Accordingly, the flavor of wine comes in large measure from the grape juice and skins, along with the methods used to tease the wine out, not mainly from the microbes. In making sake, the microbes and the technique are much more pronounced in the flavor of the final product.
Grapes provide a range of powerful flavor profiles--from Sauvignon Blanc to Syrah--while sake rice provides a more subtle, narrower set of foundation flavors. Sake might be most comparable to Chardonnay in the fact that this grape, by contrast to almost any other varietal, shows the least character on its own but get enhanced and molded by the maker's choices and technique most assertively.
Range of Sake
Sake may start with a narrower palette of raw flavor profiles, but that doesn't stop the innovation. Brewers across Japan use different techniques and timing to achieve dramatically different results. Unfiltered nigori sake, for example, has rice particles suspended in the final product, lending a sweeter, more robust flavor and more textured mouth feel. Daiginjo, by contrast (a highly refined grade of sake), uses almost perfectly neutral rice starch and lots of filtering to produce a very subtle final product.
If you're looking for a place to start exploring sake, take yourself and one of your best dinner companions out to a good sushi bar and order a junmai to go with your meal and nigori for after. After that, you're on your own.
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