My Autobiography: David Balleza K(C)atague: October 2020

Saturday, October 31, 2020

Have You Heard of Cooking Sous-vide?

Cooking via Sous-vide-Photo Credit-Wikipedia

I was communicating with a European friend now residing in the Philippines about the best way to cook exotic and expensive meat like ostrich steaks the other day. I told him I am not comfortable in cooking expensive and exotic meat like ostrich steaks or lamb chops for I might ruin the cooking either under or over cooking.

He suggested I try cooking Sous-vide. This was my first time to hear of the word Sous-vide. The technique of cooking in a vacuum-sealed bags in a water bath had been done by Macrine (RIP) in her younger years. I just did not know what the name of the process or technique was at that time.

Sous Vide is a French cooking technique, which translates to “under vacuum." In this technique food is vacuum-sealed in a cooking pouch and heated up at a precise temperature in a water oven. Instead of relying on perfect timing, sous vide relies on precise temperature control. You simply set the machine and can expect the technique to deliver consistent, perfect results. Foods cooked sous vide develop flavors and textures that simply cannot be duplicated using any other traditional cooking method. Here are the advantages of cooking sous-vide.

Enhanced flavours.
Healthier result.
Better textures and tenderness.
Never overcooked.
Perfect every time.

Sous vide water bath cooker could vary from $9.99 to $ 4,000 + depending on brand

The $9.99 water bath cooker from Amazon

The most expensive sous vide water bath cooker commercially available listed for $4,200.99

Here are three links about Sous-vide cooking.

https://sousvidesupreme.com/pages/10-great-reasons-to-get-a-sousvide-supreme

https://anovaculinary.com/what-is-sous-vide/

https://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html?fbclid=IwAR1WcsHJTszppMFf1b3D0Q_7VUMKtkvywWtgCKmwnPsd4lgo_s7vVvNuBig

Meanwhile, enjoy this photo of coconut lobster from Marinduque, Philippines

Live Coconut Lobsters ( Crabs) from Marinduque, Philippines

Thursday, October 29, 2020

Cooking Filipino Dishes Using An Instant Pot/Pressure Cooker

Our old (1980's) Presto Pressure Cooker versus Ditas modern Instant Pot

In the late 1980's Macrine (RIP-my late spouse)) had been using a Presto Pressure Cooking for Lengua( Beef Tongue) Estofado and Pigs Knuckles for her Kare-kare and other Pinoy dishes until 2013 when she was diagnosed with Parkinson. Since then I was the cook in the House but I did not use our old pressure cooker because I was scared it will blow up on me and I hate the noise of the cooker. However the other day, Ditas my youngest daughter showed me her Instant Pot and my fear of cooking using a pressure cooker had vanished.

The other day, Ditas cooked kare-kare (pig knuckles)using her modern Instant Pot. The pigs feet was soft and tender for only 30 minutes versus cooking in a regular oven top which will require from 2 to 3 hours.

Two months ago, I joined a FB Filipino cooking group and I ask the following question.

What Pinoy Dishes have you cooked using the Instant Pot/Pressure Cooker?

I had 133 comments as of today. I am posting a few of the comments below:

Manny Tamayo

Pinapaitan

Arlyn Reataza

Nilaga

Ashley Clements

Arroz caldo, adobo, sinigang

Myrna Magdangal Ranada

Bulalo

Lynne Viloria Gutierrez

I prefer to use simmer when cooking bulalo, nilaga stew chicken to get the real flavor!!

Emily Pudol Parinas Williams

Sinigang

Joe Aurora Tizon Sobrino

Nilagang mani

Roselyn Angao

sinigang, adobo, afritada, calderitA and menudo

Tess Garcia

Oxtail for kare kare

Kristine Guevarra

Chicken feet

Kristine Guevarra

Bistek, bulalo, kare kare, adobo.

Enriqueta Wilbanks

Humba with banana flower.

Michelle Mirabel-Mendoza

Mechado, adobo and kare kare

Josephine Horii

Nilaga crispy pata and kaldereta

Jocelyn R. Greene

Lechon belly

Nito B. Tan

Paa ng baka

Noel Gavia

https://www.amazon.ca/Filipino-Instant-Pot.../dp/1734124105

The Filipino Instant Pot Cookbook: Classic and Modern Filipino Recipes for Your Electric Pressure Cooker

The Filipino Instant Pot Cookbook: Classic and Modern Filipino Recipes for Your Electric Pressure Cooker

Princisita Molina

Use pressure cooker to all meat before finalize the recipe.

Mary Anne Stevens

Menudo, arroz caldo

Mark Quijano

Adobo, afritada, nilaga

Kare kare

Beef pares

Kare Kare

Kaldereta

Nilaga…

Constancia Cabasa

Piglets oxtail soup

Lorna Barriga Mapue

Caldereta

Arden Heraldo

Karekare,kaldereta,mechado, nilagang baka, goto.

Nina Roper Yearwood

Sinigang!

Joel Agpawa Hendrix

None

Mitchie Ahohada

Pork leg and baked beans

Lester Z. Machacon

bulalo

James Martinez

Kare kare.

Faye Virtucio Espocia

Kare kare, calderetang kambing, sinigang, tinola and kanin!!!!

Amelia Dumalaog Miranda

Any meat that takes time to boil and soften

Pauline T Santos

Mechado

Estee Naval Dizon

paella, put rice seafood stock and at 1 teaspoon saffron and put chicken , shrimp , sausages

Becca Sagun Ugali

Papaitan,karekare,nilaga

Catherine Cuevas Sablad

Kare kare, sinigang, nilaga, mechado

Flo Vander Wiede

Karekare, bulalo

Gerlynmae Añover-Baello

Eto luto ni mister https://youtu.be/sbvwBd62jSY

Sinigang na Beef Pata with a Twist. Easy and delicious.

Camille Harvey

Leche flan

Margie Salvador Bonifacio Pratt

Other than bulalo at kare Kare. Adobo, rice minsan spaghetti

Lola Vogler

I never use pressure cooker in My entire life

Belinda Agustin Macatangay

Kare kare...for the oxtail and tendons

ArtandMonica Lai

Adobo

Rucel Pletado

Chicken adobo

Julie Espiritu

Beef stew Adobo chicken/pork, Menudo.

Meanwhile enjoy this video -Cooking Lengua Estofado- one of my favorite Filipino Dish and a coconut lobster from Chateau Du Mer, Boac, Marindque, Philippines

Highlights of My Professional Career

In my more than 40 years of professional career, I have experienced both working rank and file, as well as supervising the work of subordinates. I have worked in four private firms and the Federal Government, the Food and Drug Administration (FDA), where I retired. I enjoyed the challenges and difficulties of both types of job situations. This is the highlights of my work experience story.

My first job after completing my doctorate degree was a Chemist for Chemagro Corporation in Kansas City, Missouri. It was a subsidiary of Bayer Corporation, a German conglomerate. I worked for the analytical chemistry department comprised of about fifty people; half that number was either chemists or biologists. My specific task was to develop analytical methods for the detection of pesticide residues in plant and animal tissues. I worked on my own, similar to six other bench chemists, and we all reported to the same supervisor.

The firm sponsored my visa conversion from a student to a permanent resident, and I was able to legally work and reside in the United States with my family. The company generously took care of its employees. At the end of each successful year, everyone received a 13th month salary bonus. The employees and their families celebrated wonderful annual Christmas parties in a downtown Kansas City hotel, with dancing and free drinks for the whole night.

Inasmuch as I enjoyed and loved working for Chemagro for five years, I found a new job which offered a substantially higher pay. Due to my exemplary work performance, my supervisor preferred and lobbied for me to stay with the company. I had to turn him down because they could not match the package presented by my new employer. It was also a chance for me and my family to move and live in the US west coast, where the mild winter climate is bearable compared to the Midwest.

My next job was at the agricultural research division of Shell Development Company in Modesto, California. I was a Research Chemist, and again I worked individually, same as five other chemists who all reported to a supervisor. My specific duty was similar to my previous job. I worked for them for five years, until the company decided to get out of the pesticide business. They closed their research facility affecting the jobs of more than 200 employees.

My third industrial job was with the agricultural research division of Stauffer chemical company, located in Richmond, California. I was a Senior Research Chemist doing the same project as my two previous jobs. I worked for twelve continuous years for the company, with outstanding annual job performance. I became a Principal Research Chemist, the highest attainable non-supervisory position.

One day in 1986, my supervisor informed me that my job had been eliminated, and I had one day to vacate the facility. It was the most dreadful lay off experience in my life. I felt anger, sadness and humiliation to be dismissed from work with one day notice, after all the years of hard work invested for the company. This was an unforgettable incident and was the gloomiest point in my professional career.
The company terminated sixty research employees, who were upset of the bad news.

One of the chemists was distressed and expressed his outrageous anger by threatening the company and its workers. He told his supervisor of his intention to bomb and burn down the laboratory. He was immediately escorted by the security staff out of the building and into his car. He was informed to leave behind his personal belongings; they will be mailed to his residence. He was warned never to show up again near the company premises or risk getting arrested.

My supervisor was kind and allowed me to take my time to pack up my belongings. It took me two days to clear up my workplace, after toiling for a long period in the same jobsite. We were provided clerical help and office space, in preparation to look for another job, such as updating our resumes, and using the computer and copy machine. We were given six weeks of separation pay plus benefits.

Fortunately, with the help of a friend who is a Church parishioner, I found another job thirty days after leaving Stauffer chemical company. He hired me as a senior research chemist and as a group leader with two technicians to supervise. It was in the same field as my expertise in my previous three jobs spanning the last twenty one years. My new employer was Chevron Chemical Company, and which was located in the same area as my former employer.

This job gave me the introduction and basic knowledge of managing the work of subordinates. I worked for Chevron Company for four and a half years. The company decided to consolidate their research facilities in Texas, and lay off all its research employees. This time I had enough distress and agony from working, and eventually getting laid off from several private companies. To avoid going through any more miserable layoffs, I made a vow that I would never again work for a private company.

In my work experiences, there were noticeable and unavoidable jobsite occurrences. One can never miss the office romantic relationships between co-workers, both illicit and permitted. Though it was frowned upon, there was a boss and staff relationship, which was used as a ploy to get ahead in the company. Some relationships had chemistry, no pun intended, but some never worked out. Oftentimes, there was a sense of distrust among bench chemists for some workers who unjustly obtained preferred work assignments.

Some employees resorted to bribing superiors to get special privileges, such as being able to attend choice conferences and meetings in exciting venues or locations. Likewise, politics was always present at the worksites. It was during an era when various forms of harassment, equal opportunity and discrimination laws were not yet enforced in the workplace. Occasionally, an unexpected chemical explosion happens in a laboratory setting, where luckily no one got seriously hurt.

In the three private companies I worked for, I was able to publish scientific journals for some of the research studies and analytical methods which I developed for the respective companies of Chemagro, Shell Development and Stauffer.

After deciding and making a vow to avoid working in the private sector, I made my new goal which was either to work for the state of California, or the Federal government in Washington, D.C. Four months after I lost my job in Chevron, I was lucky and joyful to be hired by the Food and Drug Administration as a review chemist in the fall of 1990.

In 1994 I was promoted as an Expert Research Chemist with a GS-14 rating. My expertise was on Anti-malarial and Anti-parasitic drug products. In 1997, I was again deservingly promoted to Chemistry team leader, supervising the work of six Chemistry reviewers including five with doctorate degrees.

As team leader, I was responsible for prioritizing, assigning, and assuring the technical accuracy of all chemistry, manufacturing and control issues for all new drug applications submitted to the Division of Anti-Infective Drug Products, Center of New Drugs.

It was part of my responsibility to give advice, instruct and promote high morale and teamwork in my group. My work in the FDA is confidential, until the drug patent on the products I worked on has expired. There are manufacturing supplements that I have approved that are now open for the public in the Internet.

In 1998, I won the Equal Employment Opportunity (EEO) Award. The citation reads, “For outstanding accomplishments in fostering the objectives of the EEO Program by hiring minorities and encouraging their professional growth while providing excellent leadership.” I have received numerous certificates of appreciation, awards in leadership and communications, commendation for teamwork and excellence in the accomplishment of the FDA mission. I have also received several letters of appreciation from private industry for my review work.

There are many good things working as rank and file while enjoying doing one’s job individually. It is a humbling, satisfying and productive experience, if one can work in harmony with one’s immediate supervisor. Working individually develops one’s skills in goal setting and scheduling. But in general, the financial rewards are less than a person who has supervisory responsibilities.

Managing the work of others has its challenges. Moreover, it develops one’s skill in handling and developing people, and the compensation rewards and benefits are better. Due to additional duties, responsibilities and leadership, supervisory work can be more stressful than working as a subordinate. However, supervisory jobs give one more personal growth and satisfaction, based on my personal experience. My work in FDA as a team leader managing the work of six scientists had been the happiest and rewarding work experience in my career in Chemistry. You might also like:

Saturday, October 31, 2020

Have You Heard of Cooking Sous-vide?

Thursday, October 29, 2020

Cooking Filipino Dishes Using An Instant Pot/Pressure Cooker

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