Slow cookers or crock pots are countertop electrical cooking appliances that maintain a low temperature for several hours. This enables cooking stew or pot roast without the need to check on it from time to time.
Amateur cooks will find it very easy to handle and maintain. All you need to do is to fill it up, and then turn it on. After several hours, dinner can be served. However, when using the slow cooker, there are some things you need to consider. It is best to get one that has a removable liner, making it very easy to clean. If you already have one with a non-removable liner, you can just use a cooking bag; then, use cooking spray on the inner liner.
Make sure you only fill your slow cooker ½ up to 2/3 full. The food will not be cooked properly if filled to the brim. However, if the liquid and food level is a bit lower, it will cook quickly.
You will find that the food along the bottom part of the slow cooker are moister and become cooked faster. This is because they are continuously immersed inside the simmering liquid. Since fats have a tendency to melt and cook easily when heated for a long time, resulting to an unpleasant texture, it is best to trim the excess fat formed and remove the skin from poultry.
During the last 30 minutes of cooking time, you can remove the lid and cook it on high to thicken the juices and add more flavors. It is best to cook on High during the 1st hour of cooking so that the temperature would easily reach 140 degrees, ensuring food safety. When you are almost done with your cooking, you can turn the dial to Low.
Do not place frozen foods inside your slow cooker. It should be defrosted first before cooking it. This way the temperature would easily reach 140 degrees. It also protects the appliance from being damaged.
Use cheaper cuts of meat because this requires about 8 hours of low cooking. Aside from being able to save money, they have less fat, moist and they result to more tender meats.
Ground meat should be cooked inside a skillet prior to cooking it in the slow cooker. If you will be cooking seafood in a slow cooker, this should be added in the last hour of cooking; otherwise, it will become overcooked and it will showcase a rubbery texture. Take note, 1 hour on high setting is actually equal to 2 hours on low setting.
Only use small amounts of Tabasco sauce and cayenne pepper because they become bitter when they are cooked for a long time. It is best to add them during the end of your cooking time.
Make sure you only add tender vegetables such as mushrooms, tomatoes and zucchini on the last 45 mins. of cooking time. This way, you will not overcook them.
Dairy products, on the other hand, must be added only during the last 30 minutes of cooking time.
Prior to storage, take out cooked food from the slow cooker or liner. Since the slow cooker's liner is composed of thick material, cooked food will not be able to cool down quickly so as to prevent the growth of bacteria.
Only stir in spices during the last hour of cooking time. If you cook this for a long time, it will lose its flavor.
Carefully follow the layering instructions. Since vegetables are not cooked as easily as meat, you need to place them in the bottom of your slow cooker.
If you are using low temperature, do not lift the lid when you stir. This is because the heat will escape and extend the cooking time to 30 minutes more. You can check the cooking progress by spinning the cover so that the condensation would fall off, giving you a chance to look inside your slow cooker.
Here are some of the best Roast Beef Recipes you can cook with your slow cooker:
Roast Beef a la Mushroom Soup
Ingredients are 1 can of Cream of Mushroom Soup, small to medium shoulder or chuck of beef roast, 1 can of French Onion Soup, a dash of pepper and ½ can of water (for cleaning the soup can).
Procedure:
Place the first 3 ingredients inside your slow cooker. Mix the ingredients until thoroughly blended. Sprinkle a dash of pepper. Put the settings on Low and allow cooking for the entire night. The next day, remove the meat and prepare your gravy. If your gravy seems too thin, add about 1 to 2 tsp. of cornstarch with ¼ cups of cold water. Set the cooker on high. Stir in the mixture to thicken and serve.
Roast Beef with Gravy
Ingredients are olive oil, 3 to 3 ½ pounds Boneless Rump Roast, 8 garlic slivers, salt and pepper. You will also need a meat thermometer. For the gravy, you will need some beef stock or red wine and corn starch.
Procedure:
One hour prior to cooking remove the roast from the refrigerator at put it in room temperature.
Using a sharp knife, you need to cut about eight small incisions around your roast. You will place one sliver of garlic on each incision. Place one tablespoon of olive oil around your roast and then sprinkle it with salt and pepper. Put your roast on the oven rack with the fatty side up and a drip pan over a rack under the roasting rack. This way, you will not be required to turn the roast.
Brown your roast at 375oF for 30 minutes. Then, put it on 225oF. It would still 2 to 3 hours to cook but if it starts to drip and is already brown externally, use your meat thermometer to check its temperature. After this, pull your roast from the oven once the temperature reaches 135 to 140oF. Place it on an aluminum foil for about 15 minutes and carve to serve.
For the gravy:
Take out the dripping pan from the oven. Place it on the stove top while it is on medium heat. Collect the drippings, add water, beef stock or red wine. This will loosen the drippings off the pan. Then, dissolve one tablespon of cornstarch with water and add this on the drip pan. Stir it quickly as the gravy thickens. You can also add some butter, salt and pepper. Aside from this, you can also add some fresh
Tuesday, August 18, 2009
Origin and History of Chocolate
Chocolates are the most popular food around the world and across all ages. Chocolates are often used to show love and affection and people even have it to lift spirits. Ever wondered where this ubiquitous chocolate originated? Well, historians believe that the word Chocolate or Chocolatl originates from the Nahuatl word xocoatl or cacahuatl meaning bitter water.
Some believe that it is a combination of the Mayan words "choco" and "haa" and the Nauhatl term "atl". Recently linguists proposed another theory that it originates from "chicolatl" from the word chico-li meaning to beat or stir and not Chocoatl. A Swedish person gave the cocoa plant its botanical name "Theobroma cacao" which when literally translated means "Food of the Gods".
Most of us know that chocolates are made from cocoa beans that have been cultivated for millions of years in the South American Rainforests. An archaeological survey showed the physical residue of chocolate in some Mayan pots suggesting that Mayans drank chocolate some 2600 years ago. Some believe that the cocoa plant was cultivated in the Amazon region for more than 4000 years. According to historians, the cacao tree was worshipped by the Mayans and the Aztecs offered chocolate to the God as an offering. According to ancient history, Aztecs brewed the cocoa beans with maize and capsicum to form a spicy bitter-sweet drink, which was fermented and used for ceremonies. Aztecs valued their cocoa beans, though it was not cultivated there. They got it through trade or war but it was treated equivalent to currency, with taxes being paid in the form of cocoa beans.
Cocoa trees have been linked by the Mexicans to Quetzalcoatl, who was the God of agriculture. Myth has it that Quetzalcoatl left the Aztec empire and the people anxiously awaiting his return, sent offerings of the cocoa beans and chocolate drink, when they saw a ship nearing their shores, believing it to be Quetzalcoatl. However, later they found out that the ship was an invading European ship, which wanted to conquer and acquire their lands.
Chocolate came to Europe in the 16th century with a Spanish explorer - Don Hernan Cortes. However, some historians differ and state that chocolate came to Europe through Christopher Columbus, who had these beans in his bag when he returned from his trip to search for the Americas.
Once in Europe, the tradition of drinking hot chocolate, as we know it today, began in Spain. The Spaniards did not like to consume it the Aztec way. They ground cocoa beans to paste and mixed it with spices, vanilla and honey. Then brewed and poured it into cups from great height to create a frothy feeling. This drink was served to travelers and was a common drink with the nobility. Historians might differ over who brought the bean culture to Europe but they are all united over the fact that it was Don Cortes who popularized the drink. Initially, this drink was popular with the Spaniards but almost a century later, it became popular in the rest of Europe. Chocolate went to the French much later and the French, being culinary trendsetters, popularized the drink and created modern day coffee houses that serve this delicious beverage.
America was introduced to the wonders of chocolate well before England in the late 16th century when the first chocolate factory was established in 1765. During World War II, the US Government realized the importance of the chocolate bars and the instant energy that it provided and immediately shipped a lot of these bars to the soldiers.
Chocolate came to England in the late 17th century, when Sir Hans Sloane was drinking cocoa in Jamaica and finding it unpalatable, added milk. As he liked it, he took the recipe to England. However, initially this brew was sold in England as medicine in apothecaries! This recipe was then used by Cadburys to manufacture the chocolate as we know it today. The first commercial chocolate factory was established in the late 18th century in Bristol by Walter Churchman.
In the early 19th century, a Dutch chocolate maker, by the name of Conrad J. van Houten, patented the method of removing fat from cocoa beans and producing a cake like substance which when dried and powdered led to the creation of what we know today as cocoa powder. This cocoa powder was then treated with alkaline salts, which made it easily soluble in water. This was the starting point for creating chocolates in the form that we know and love today. Cocoa powder is extensively used in the manufacture of cakes, chocolate drinks and chocolate bars.
After the production of cocoa in the powder form, the next obvious step was to make chocolate in the solid form, as the bars we get to see these days. The first primitive version of the chocolate bar was initially created by J.S. Fry and Son in 1847, when they mixed sugar and cocoa butter with chocolate powder to produce a dry, grainy and not particularly tasty solid slab.
The Swiss being naturally creative, invented newer forms of chocolate, more like the ones we love and know today. Invention of milk chocolate by adding more milk and sugar to the existing recipe was made by Henri Nestle and Daniel Peters.
Some believe that it is a combination of the Mayan words "choco" and "haa" and the Nauhatl term "atl". Recently linguists proposed another theory that it originates from "chicolatl" from the word chico-li meaning to beat or stir and not Chocoatl. A Swedish person gave the cocoa plant its botanical name "Theobroma cacao" which when literally translated means "Food of the Gods".
Most of us know that chocolates are made from cocoa beans that have been cultivated for millions of years in the South American Rainforests. An archaeological survey showed the physical residue of chocolate in some Mayan pots suggesting that Mayans drank chocolate some 2600 years ago. Some believe that the cocoa plant was cultivated in the Amazon region for more than 4000 years. According to historians, the cacao tree was worshipped by the Mayans and the Aztecs offered chocolate to the God as an offering. According to ancient history, Aztecs brewed the cocoa beans with maize and capsicum to form a spicy bitter-sweet drink, which was fermented and used for ceremonies. Aztecs valued their cocoa beans, though it was not cultivated there. They got it through trade or war but it was treated equivalent to currency, with taxes being paid in the form of cocoa beans.
Cocoa trees have been linked by the Mexicans to Quetzalcoatl, who was the God of agriculture. Myth has it that Quetzalcoatl left the Aztec empire and the people anxiously awaiting his return, sent offerings of the cocoa beans and chocolate drink, when they saw a ship nearing their shores, believing it to be Quetzalcoatl. However, later they found out that the ship was an invading European ship, which wanted to conquer and acquire their lands.
Chocolate came to Europe in the 16th century with a Spanish explorer - Don Hernan Cortes. However, some historians differ and state that chocolate came to Europe through Christopher Columbus, who had these beans in his bag when he returned from his trip to search for the Americas.
Once in Europe, the tradition of drinking hot chocolate, as we know it today, began in Spain. The Spaniards did not like to consume it the Aztec way. They ground cocoa beans to paste and mixed it with spices, vanilla and honey. Then brewed and poured it into cups from great height to create a frothy feeling. This drink was served to travelers and was a common drink with the nobility. Historians might differ over who brought the bean culture to Europe but they are all united over the fact that it was Don Cortes who popularized the drink. Initially, this drink was popular with the Spaniards but almost a century later, it became popular in the rest of Europe. Chocolate went to the French much later and the French, being culinary trendsetters, popularized the drink and created modern day coffee houses that serve this delicious beverage.
America was introduced to the wonders of chocolate well before England in the late 16th century when the first chocolate factory was established in 1765. During World War II, the US Government realized the importance of the chocolate bars and the instant energy that it provided and immediately shipped a lot of these bars to the soldiers.
Chocolate came to England in the late 17th century, when Sir Hans Sloane was drinking cocoa in Jamaica and finding it unpalatable, added milk. As he liked it, he took the recipe to England. However, initially this brew was sold in England as medicine in apothecaries! This recipe was then used by Cadburys to manufacture the chocolate as we know it today. The first commercial chocolate factory was established in the late 18th century in Bristol by Walter Churchman.
In the early 19th century, a Dutch chocolate maker, by the name of Conrad J. van Houten, patented the method of removing fat from cocoa beans and producing a cake like substance which when dried and powdered led to the creation of what we know today as cocoa powder. This cocoa powder was then treated with alkaline salts, which made it easily soluble in water. This was the starting point for creating chocolates in the form that we know and love today. Cocoa powder is extensively used in the manufacture of cakes, chocolate drinks and chocolate bars.
After the production of cocoa in the powder form, the next obvious step was to make chocolate in the solid form, as the bars we get to see these days. The first primitive version of the chocolate bar was initially created by J.S. Fry and Son in 1847, when they mixed sugar and cocoa butter with chocolate powder to produce a dry, grainy and not particularly tasty solid slab.
The Swiss being naturally creative, invented newer forms of chocolate, more like the ones we love and know today. Invention of milk chocolate by adding more milk and sugar to the existing recipe was made by Henri Nestle and Daniel Peters.
Why Beef Tenderloin Steaks Seem to Be Rising in Popularity
It wasn't that long ago when it was difficult to get one's hands on beef tenderloin steaks simply because of the price, but now that the price is dropping they are quickly rising in popularity and more people are able to enjoy the deliciousness of the filet mignon steaks. Some of the best ones are Black Angus and Sterling silver, which are the more expensive brands, though price does not seem to be an issue for the people that want it bad enough.
Beef tenderloin steaks are some of the tenderest steaks, since they come from the tenderloin of the cow. There are many seasonings and cream sauces that can compliment them and that is another reason for their popularity. You can have beef tenderloin steaks that melt in your mouth and offer a totally different flavor and texture, depending on the method used to cook them, the sauce or glaze they are served with or the seasoning rubs and marinades that are used.
Among the most popular of these tenderloin steaks is the filet mignon, which are cut from tenderloin and may be several inches in thickness. Normally they're wrapped in bacon for cooking, and grilled to medium rare. This gives them some of the greatest texture, as well as flavor in the end.
Some like beef tenderloin steaks with nothing more than a pat of garlic or herb butter. Others like them with exotic ingredients, such as topped with gorgonzola cheese sauce, crab meat, asparagus, peppercorn cream sauce, hollandaise, barnaise sauce, red wine and tarragon, mushrooms, onions, green peppers or mustard-cognac sauce. The possibilities are endless.
There are a lot of different marinades out there and some of them include Olive Oil, Garlic, Herbs, Liquid Smoke and many other things that you may or may not have thought of. With beef everyone has different preferences, and while some may be better than others they are all quite yummy.
The greatest thing regarding beef tenderloin steaks is that you don't actually need to season them. They're going to taste good regardless of what you do, and people love it for this reason.
Most steak aficionados recommend that beef tenderloin steaks are not cooked beyond medium doneness or they will start to resemble roast, rather than a juicy steak. The reason for this is that they have very little fat content, which is the reason they are frequently wrapped with bacon. Personal preference dictates doneness though, so if you prefer a well-done steak, you need to add fat or oil of some sort to keep them from becoming dry.
For those that love red meat, the beef tenderloin steak is the ultimate reward and they have become more affordable if you get the normal USDA graded beef. The specialty beef tenderloin steaks in Black Angus, Kobe, or Sterling Silver grades are still more expensive, but some steak lovers have become spoiled to these flavorful beefs.
The last great thing, but in no way the least, beef tenderloin steaks are low in fat, as well as carbohydrates meaning that even if you are on the strictest of diets you can still enjoy a nice juicy steak.
Beef tenderloin steaks are some of the tenderest steaks, since they come from the tenderloin of the cow. There are many seasonings and cream sauces that can compliment them and that is another reason for their popularity. You can have beef tenderloin steaks that melt in your mouth and offer a totally different flavor and texture, depending on the method used to cook them, the sauce or glaze they are served with or the seasoning rubs and marinades that are used.
Among the most popular of these tenderloin steaks is the filet mignon, which are cut from tenderloin and may be several inches in thickness. Normally they're wrapped in bacon for cooking, and grilled to medium rare. This gives them some of the greatest texture, as well as flavor in the end.
Some like beef tenderloin steaks with nothing more than a pat of garlic or herb butter. Others like them with exotic ingredients, such as topped with gorgonzola cheese sauce, crab meat, asparagus, peppercorn cream sauce, hollandaise, barnaise sauce, red wine and tarragon, mushrooms, onions, green peppers or mustard-cognac sauce. The possibilities are endless.
There are a lot of different marinades out there and some of them include Olive Oil, Garlic, Herbs, Liquid Smoke and many other things that you may or may not have thought of. With beef everyone has different preferences, and while some may be better than others they are all quite yummy.
The greatest thing regarding beef tenderloin steaks is that you don't actually need to season them. They're going to taste good regardless of what you do, and people love it for this reason.
Most steak aficionados recommend that beef tenderloin steaks are not cooked beyond medium doneness or they will start to resemble roast, rather than a juicy steak. The reason for this is that they have very little fat content, which is the reason they are frequently wrapped with bacon. Personal preference dictates doneness though, so if you prefer a well-done steak, you need to add fat or oil of some sort to keep them from becoming dry.
For those that love red meat, the beef tenderloin steak is the ultimate reward and they have become more affordable if you get the normal USDA graded beef. The specialty beef tenderloin steaks in Black Angus, Kobe, or Sterling Silver grades are still more expensive, but some steak lovers have become spoiled to these flavorful beefs.
The last great thing, but in no way the least, beef tenderloin steaks are low in fat, as well as carbohydrates meaning that even if you are on the strictest of diets you can still enjoy a nice juicy steak.
Top Three Most Important Facts About Panini
Have you heard of panini? What makes them so popular? What are the ingredients needed for panini? How are they cooked? These are just some of the questions you may ask yourself when you hear the words, panini. If you want to know more about panini, then this article will provide the top three most important facts about them.
-What are panini?
Panini are very popular especially in Italy. They are sandwiches with an added twist and distinct taste which makes them special compared to our ordinary sandwiches. Panini are made from a loaf of bread like ciabatta or sourdough. The loaf is cut and then stuffed with different fillings of your choice, be it vegan, chicken or meat. Panini are very healthy and they can be an excellent alternative to a high-fat diet. In addition, they are very easy to prepare since it is just like preparing yourself your usual sandwich, only that panini offer many choices when it comes to the filling. With panini, you can say goodbye to your boring peanut butter and jelly or cheese sandwiches.
-What are the ingredients?
The best thing about panini is that you have a choice when it comes to the filling. Everything is definitely up to you. You are your own boss when it comes to making them. You may have vegetable panini and fill your bread with your favorite vegetables like sliced onions, sliced green peppers, sliced olives, lettuce, and mushroom or roasted vegetable like zucchini or eggplant. You can also fill your panini with fish, chicken or pork and add vegetables or even fruits like pineapple and tomatoes. In addition, you can use different cheeses like mozzarella, Swiss cheese, and cheddar. You may even add mayonnaise or your favorite dressing.
-How are panini cooked?
Although you can eat your panini directly after filling them, it is recommended that you grill them using a panini grill or press. You can have tastier and crispier panini if you grill them for around five to ten minutes, depending on how thick your panini are. Just remember to avoid overcooking your panini or stuffing them with too many ingredients that they may become soggy. Eat your panini while they are hot off the grill.
Panini are indeed a great way to prepare your sandwiches. Just remember what they are, their ingredients, and how they are cooked so you can make your own with ease. Panini provide bread lovers a new way to enjoy their sandwiches.
-What are panini?
Panini are very popular especially in Italy. They are sandwiches with an added twist and distinct taste which makes them special compared to our ordinary sandwiches. Panini are made from a loaf of bread like ciabatta or sourdough. The loaf is cut and then stuffed with different fillings of your choice, be it vegan, chicken or meat. Panini are very healthy and they can be an excellent alternative to a high-fat diet. In addition, they are very easy to prepare since it is just like preparing yourself your usual sandwich, only that panini offer many choices when it comes to the filling. With panini, you can say goodbye to your boring peanut butter and jelly or cheese sandwiches.
-What are the ingredients?
The best thing about panini is that you have a choice when it comes to the filling. Everything is definitely up to you. You are your own boss when it comes to making them. You may have vegetable panini and fill your bread with your favorite vegetables like sliced onions, sliced green peppers, sliced olives, lettuce, and mushroom or roasted vegetable like zucchini or eggplant. You can also fill your panini with fish, chicken or pork and add vegetables or even fruits like pineapple and tomatoes. In addition, you can use different cheeses like mozzarella, Swiss cheese, and cheddar. You may even add mayonnaise or your favorite dressing.
-How are panini cooked?
Although you can eat your panini directly after filling them, it is recommended that you grill them using a panini grill or press. You can have tastier and crispier panini if you grill them for around five to ten minutes, depending on how thick your panini are. Just remember to avoid overcooking your panini or stuffing them with too many ingredients that they may become soggy. Eat your panini while they are hot off the grill.
Panini are indeed a great way to prepare your sandwiches. Just remember what they are, their ingredients, and how they are cooked so you can make your own with ease. Panini provide bread lovers a new way to enjoy their sandwiches.
The History of Pie and Mash
Takeaway food was very much different in Victorian times. People would grab a pie from a street pieman as a quick takeaway meal. These pies, which were made fresh each day, could be a meat pie an eel pie or maybe a fruit pie. These pieman would walk the streets of London selling pies from a tray as they could not afford a shop or fixed premises.
Pieman in Victorian times would have to be up early to buy their eel stock from the fish market. In those days, eels were a staple part of a Londoners diet.
Once the eels were bought, the pieman would go back home to freshly prepare and bake their eel pies. These would be sold with vinegar, pea or parsley flavoring, the origins of pie and liquor as we know it now. These were a cheap, healthy and filling meal for working class Londoners.
Slowly, eel and pie shops began appearing.
These eel and pie shops would cook their food on the premises and would have tables and chairs for people to eat at, they also sold mash with their pies. The street pieman could not readily compete with these eel and pie shops, who were often located near markets, and so many went out of business. Many of the shops also stocked live eels, as some still do today, which people could buy and take home and cook.
The number of shops grew as business prospered and many of the original shops still remain today.
In recent times, the rising shops rents together with a proliferation of takeaway and fast food outlets has meant many pie and mash shops have closed. They were predominantly located in East and South London but smaller numbers of pie and mash shops can now be found in many different parts of the UK
. Pie and mash still remains a popular dish, if a little misunderstood, and for many it brings back childhood memories of a pie and mash dinner with mum and dad.
Pieman in Victorian times would have to be up early to buy their eel stock from the fish market. In those days, eels were a staple part of a Londoners diet.
Once the eels were bought, the pieman would go back home to freshly prepare and bake their eel pies. These would be sold with vinegar, pea or parsley flavoring, the origins of pie and liquor as we know it now. These were a cheap, healthy and filling meal for working class Londoners.
Slowly, eel and pie shops began appearing.
These eel and pie shops would cook their food on the premises and would have tables and chairs for people to eat at, they also sold mash with their pies. The street pieman could not readily compete with these eel and pie shops, who were often located near markets, and so many went out of business. Many of the shops also stocked live eels, as some still do today, which people could buy and take home and cook.
The number of shops grew as business prospered and many of the original shops still remain today.
In recent times, the rising shops rents together with a proliferation of takeaway and fast food outlets has meant many pie and mash shops have closed. They were predominantly located in East and South London but smaller numbers of pie and mash shops can now be found in many different parts of the UK
. Pie and mash still remains a popular dish, if a little misunderstood, and for many it brings back childhood memories of a pie and mash dinner with mum and dad.
Top 5 Best Ways to Use Almonds
Almonds are a delicious and versatile nut perfect for any meal. Whether eaten by themselves as a snack or as part of an intricate dinner recipe, almonds shine no matter the culinary application. The hearty crunch of almonds is a tasty addition to any recipe. Full of protein, vitamin E and omega-3 fatty acids, almonds are good for you too. Let this guide show you the best ways to use almonds in your everyday cooking.
As A Snack: Sometimes, the best way to use almonds is to enjoy them with little embellishment. The humble nut is full of rich flavor that sometimes an almond is at its best when its enjoyed simply. Bake raw almonds with the spices of your choice in the oven, or toast on the stove top, until golden brown. Coat almonds in a sugary glaze to make irresistible candied almonds that you will not be able to put down. Chop up toasted almonds and include them in a healthy homemade granola recipe.
In A Dessert: Almonds are not loaded with sugar, but its hearty crunch lends itself well to great dessert recipes. The savory crunch of raw almonds matches perfectly with sweet dishes to create an unforgettable dessert. Pair almonds with chocolate to make sweet Almond Bars or include almonds in your favorite cookie recipe to give your cookies a nice crunch. Anytime almonds and desserts are combined, the results are always spectacular.
In Vegetable Dishes: For vegetarians and vegans, getting protein into the diet can be a headache. Luckily, almonds are a fantastic source of protein for vegetarians and meat-eaters alike. Almonds add a distinctive nutty crunch to vegetable dishes, adding a flavor and texture contrast. Combine healthy vegetables with crunchy almonds in a variety of ways, be it with Brown Rice and Veggies or in a Mushroom Pate. Use almonds as a delicious protein source in a wide variety of savory vegetable dishes.
Almond Milk: By some estimates, over half of the world's population is lactose intolerant, meaning that billions of people lack the enzymes to properly digest milk. Considering how many recipes call for milk or milk products, people with lactose intolerance can sometimes be left with few cooking options. Almond milk is a great alternative for those who are lactose intolerant or are vegan. Simply grind almonds into a fine powder and combine with water. This protein-rich drink is a delicious and protein-rich alternative to milk that all can enjoy.
Almond Flour: White wheat flour is a crucial ingredient in many dishes, but it has little in terms of nutritional value. Plus, many people need to have a gluten-free diet, preventing them from eating foods with flour. To avoid white flour, use almond flour. Simply grind almonds into a powder and use just like regular flour. Full of nutrients and health benefits, almond flour is way healthier and better for you than white flour. This gluten-free, low-carb flour alternative is great for making breads, desserts or even fried chicken.
As A Snack: Sometimes, the best way to use almonds is to enjoy them with little embellishment. The humble nut is full of rich flavor that sometimes an almond is at its best when its enjoyed simply. Bake raw almonds with the spices of your choice in the oven, or toast on the stove top, until golden brown. Coat almonds in a sugary glaze to make irresistible candied almonds that you will not be able to put down. Chop up toasted almonds and include them in a healthy homemade granola recipe.
In A Dessert: Almonds are not loaded with sugar, but its hearty crunch lends itself well to great dessert recipes. The savory crunch of raw almonds matches perfectly with sweet dishes to create an unforgettable dessert. Pair almonds with chocolate to make sweet Almond Bars or include almonds in your favorite cookie recipe to give your cookies a nice crunch. Anytime almonds and desserts are combined, the results are always spectacular.
In Vegetable Dishes: For vegetarians and vegans, getting protein into the diet can be a headache. Luckily, almonds are a fantastic source of protein for vegetarians and meat-eaters alike. Almonds add a distinctive nutty crunch to vegetable dishes, adding a flavor and texture contrast. Combine healthy vegetables with crunchy almonds in a variety of ways, be it with Brown Rice and Veggies or in a Mushroom Pate. Use almonds as a delicious protein source in a wide variety of savory vegetable dishes.
Almond Milk: By some estimates, over half of the world's population is lactose intolerant, meaning that billions of people lack the enzymes to properly digest milk. Considering how many recipes call for milk or milk products, people with lactose intolerance can sometimes be left with few cooking options. Almond milk is a great alternative for those who are lactose intolerant or are vegan. Simply grind almonds into a fine powder and combine with water. This protein-rich drink is a delicious and protein-rich alternative to milk that all can enjoy.
Almond Flour: White wheat flour is a crucial ingredient in many dishes, but it has little in terms of nutritional value. Plus, many people need to have a gluten-free diet, preventing them from eating foods with flour. To avoid white flour, use almond flour. Simply grind almonds into a powder and use just like regular flour. Full of nutrients and health benefits, almond flour is way healthier and better for you than white flour. This gluten-free, low-carb flour alternative is great for making breads, desserts or even fried chicken.
Dinner in Minutes
As today's schedules get more and more hectic, cooks are often faced with the choice of a greasy take-out meal or an hour sweating over a stove. In order to keep your meals healthy and inexpensive, it helps to know a couple of quick cooking tips. When it takes no more than 15 minutes to put together a delicious meal, a paper-wrapped burger just won't look as tempting.
A favorite time saver is the trusty crock pot. If you have less than 10 minutes in the morning, this is your solution. The formula is simple. Meat + veggies + liquid = mouthwatering dinner. Try frozen chicken breasts, mixed veggies and italian dressing. Another tasty option is pot roast, potatoes, carrots, and barbecue sauce. When adding your liquid, just use a a cup or two. Too much liquid will make your meat chewy. Experiment with ingredients you have on hand. Ten minutes of prep in the morning will yield a lovely, aromatic treat for dinner.
Why make one meal when you can make two? Get in the habit of doubling your recipes. You'll usually have a complete meal in your freezer for those days when you just don't have time to do more than microwave something. When you make rice, go crazy. Make a big pot. The cold rice in the refrigerator can be used for a speedy fried rice dinner or a sweet rice pudding.
Take a tip from the raw foodists who know that foods are often best in their natural, naked state. It doesn't take any prep time to wash an apple or cut up some cheese slices. Think about making a big salad with lunch meats, cheeses or fruits and you won't spend more than a few minutes putting together a meal.
A tasty meal doesn't have to take a lot of time. It just takes a little know-how. Experiment. Be creative. You'll be surprised at what you come up with.
A favorite time saver is the trusty crock pot. If you have less than 10 minutes in the morning, this is your solution. The formula is simple. Meat + veggies + liquid = mouthwatering dinner. Try frozen chicken breasts, mixed veggies and italian dressing. Another tasty option is pot roast, potatoes, carrots, and barbecue sauce. When adding your liquid, just use a a cup or two. Too much liquid will make your meat chewy. Experiment with ingredients you have on hand. Ten minutes of prep in the morning will yield a lovely, aromatic treat for dinner.
Why make one meal when you can make two? Get in the habit of doubling your recipes. You'll usually have a complete meal in your freezer for those days when you just don't have time to do more than microwave something. When you make rice, go crazy. Make a big pot. The cold rice in the refrigerator can be used for a speedy fried rice dinner or a sweet rice pudding.
Take a tip from the raw foodists who know that foods are often best in their natural, naked state. It doesn't take any prep time to wash an apple or cut up some cheese slices. Think about making a big salad with lunch meats, cheeses or fruits and you won't spend more than a few minutes putting together a meal.
A tasty meal doesn't have to take a lot of time. It just takes a little know-how. Experiment. Be creative. You'll be surprised at what you come up with.
Bottom's Up! The Best Beer in Reno
While there's plenty of Budweiser to be had, several regional beer-making operations have taken hold in recent years, making Reno a worthwhile destination for connoisseurs as well as rowdy vacationers looking for a touch of local flavor. Here's what to expect from some of the area's best taphouses:
Great Basin Brewery (846 Victorian Ave., Sparks, greatbasinbrewingco.com) Perhaps the most respected microbrewery in Nevada, Great Basin generally offers four flagship beers and a rotating cast of six seasonal brews along with excellent fish and chips, shepherd's pie and other gourmet bar grub. Beers such as the Ichthyosaur India Pale Ale continue to win national awards some 15 years after they were introduced. Don't be deterred by the Sparks address -- Great Basin is closer to the downtown Reno tourist area than many attractions, and on a summer night when the Sparks Hometowne Farmer's Market is in full swing, it's the best place around to grab a drink.
Sierra Tap House (253 West First St., myspace.com/sierrataphouse) The Sierra Tap House is the type of place that makes you remember why people have been going to bars for centuries. A smallish basement-level pub that faces the Truckee River, the Tap House is attractive, intimate and communal. In addition to serving a wide range of beers from Sierra Nevada Brewing Co. that you're unlikely to find elsewhere, the bar hosts social events such as trivia nights and home-brewed beer contests. It can get fairly crowded, but the general upbeat attitude means fights and other "college night" problems are rare.
Silver Peak Grill & Taproom (135 N. Sierra St. and 124 Wonder St., silverpeakbrewery.com) The two locations of this Reno stalwart tend to attract different crowds, but they share most of the same award-winning beers and upscale dishes. The Sierra Street venue draws a downtown club set interested in mingling, while the Wonder Street shop is geared more for dining and relaxing. Both feature outdoor dining during all but the coldest months, with the rooftop patio on Wonder Street being one of the most pleasant lunch spots in Reno. Silver Peak's owners constantly emphasize that they are "a restaurant that makes its own beer" rather than just another bar, and indeed the food is good and unexpected. But the Red Roadster, Peavine Porter and the house IPA are the real stars here.
The Brew Brothers (345 N. Virginia Street inside the Eldorado casino, eldoradoreno.com) The Brew Brothers presents a conundrum to any beer fan. A Reno casino bar and grill that hosts frequent rock concerts and dance parties, it's the sort of place locals love to hate -- and yet, it's always crowded with people having a good time. The beer selection, which may or may not pass through the copper-plated brewing equipment on full view in the bar area, is pretty standard microbrew fare and a definite step down from the brews mentioned elsewhere on this list -- and yet, it constantly wins local "best of" contests. In short, you should go to Brew Brothers for the atmosphere and nightlife, and if you discover that you like the beer as well, that's just gravy. A decent food menu is also available late into the night.
Shenanigans Olde English Pub (77 W. Plumb Lane) Generally agreed to be as close to an authentic English pub as you're going to get in the middle of the West, Shenanigans imports many European beers and liquors and serves them in a relaxed environment. It may not be the best spot to find a date, but if you want to unwind with a Harp or a Guinness Double Stout while watching rugby, it's perfect. The food is surprisingly good as well.
Becks Brew House (3611 King's Row, becksbrewhouse.com) Becks Brew House, a new lounge retrofitted from a failed college bar, focuses on unusual beers from around the country, as well as outside of it. The decor now leans toward hardwood floors and leather furniture, and there are several distinct areas with different lighting and seating schemes. An advanced ventilation system designed to trap smoke in the smoking section without walling it off seems to work well.
Buckbean Brewing Co. (1155 S. Rock Blvd., buckbeanbeer.com) Buckbean Brewing Company is less than two years old and still focuses more on making and distributing beer than on creating a venue of its own. The brewery hosts frequent daytime tours and tastings of its Orange Blossom and Black Noddy brews, but to get them after hours, you'll have to head to one of Buckbean's client bars (check the Web site). You can also buy Buckbean canned at local grocery stores.
Reno Homebrewer (2335 Dickerson Road, renohomebrewer.com) For the most serious of beer fans, this is heaven. Reno Homebrewer has been training and equipping amateur brewers and vinters for decades, and several of the trainers have won national awards for their own creations. Since the shop is more a showroom than a bar, it's best to call ahead, especially if you're interested in taking a class. But for those interested in the art and science of making beer and wine, this is an unmissable stop.
Great Basin Brewery (846 Victorian Ave., Sparks, greatbasinbrewingco.com) Perhaps the most respected microbrewery in Nevada, Great Basin generally offers four flagship beers and a rotating cast of six seasonal brews along with excellent fish and chips, shepherd's pie and other gourmet bar grub. Beers such as the Ichthyosaur India Pale Ale continue to win national awards some 15 years after they were introduced. Don't be deterred by the Sparks address -- Great Basin is closer to the downtown Reno tourist area than many attractions, and on a summer night when the Sparks Hometowne Farmer's Market is in full swing, it's the best place around to grab a drink.
Sierra Tap House (253 West First St., myspace.com/sierrataphouse) The Sierra Tap House is the type of place that makes you remember why people have been going to bars for centuries. A smallish basement-level pub that faces the Truckee River, the Tap House is attractive, intimate and communal. In addition to serving a wide range of beers from Sierra Nevada Brewing Co. that you're unlikely to find elsewhere, the bar hosts social events such as trivia nights and home-brewed beer contests. It can get fairly crowded, but the general upbeat attitude means fights and other "college night" problems are rare.
Silver Peak Grill & Taproom (135 N. Sierra St. and 124 Wonder St., silverpeakbrewery.com) The two locations of this Reno stalwart tend to attract different crowds, but they share most of the same award-winning beers and upscale dishes. The Sierra Street venue draws a downtown club set interested in mingling, while the Wonder Street shop is geared more for dining and relaxing. Both feature outdoor dining during all but the coldest months, with the rooftop patio on Wonder Street being one of the most pleasant lunch spots in Reno. Silver Peak's owners constantly emphasize that they are "a restaurant that makes its own beer" rather than just another bar, and indeed the food is good and unexpected. But the Red Roadster, Peavine Porter and the house IPA are the real stars here.
The Brew Brothers (345 N. Virginia Street inside the Eldorado casino, eldoradoreno.com) The Brew Brothers presents a conundrum to any beer fan. A Reno casino bar and grill that hosts frequent rock concerts and dance parties, it's the sort of place locals love to hate -- and yet, it's always crowded with people having a good time. The beer selection, which may or may not pass through the copper-plated brewing equipment on full view in the bar area, is pretty standard microbrew fare and a definite step down from the brews mentioned elsewhere on this list -- and yet, it constantly wins local "best of" contests. In short, you should go to Brew Brothers for the atmosphere and nightlife, and if you discover that you like the beer as well, that's just gravy. A decent food menu is also available late into the night.
Shenanigans Olde English Pub (77 W. Plumb Lane) Generally agreed to be as close to an authentic English pub as you're going to get in the middle of the West, Shenanigans imports many European beers and liquors and serves them in a relaxed environment. It may not be the best spot to find a date, but if you want to unwind with a Harp or a Guinness Double Stout while watching rugby, it's perfect. The food is surprisingly good as well.
Becks Brew House (3611 King's Row, becksbrewhouse.com) Becks Brew House, a new lounge retrofitted from a failed college bar, focuses on unusual beers from around the country, as well as outside of it. The decor now leans toward hardwood floors and leather furniture, and there are several distinct areas with different lighting and seating schemes. An advanced ventilation system designed to trap smoke in the smoking section without walling it off seems to work well.
Buckbean Brewing Co. (1155 S. Rock Blvd., buckbeanbeer.com) Buckbean Brewing Company is less than two years old and still focuses more on making and distributing beer than on creating a venue of its own. The brewery hosts frequent daytime tours and tastings of its Orange Blossom and Black Noddy brews, but to get them after hours, you'll have to head to one of Buckbean's client bars (check the Web site). You can also buy Buckbean canned at local grocery stores.
Reno Homebrewer (2335 Dickerson Road, renohomebrewer.com) For the most serious of beer fans, this is heaven. Reno Homebrewer has been training and equipping amateur brewers and vinters for decades, and several of the trainers have won national awards for their own creations. Since the shop is more a showroom than a bar, it's best to call ahead, especially if you're interested in taking a class. But for those interested in the art and science of making beer and wine, this is an unmissable stop.
Are Children Advised to Brush Their Teeth From an Early Age?
From a very early age, brushing your teeth is communicated as being something of great importance. Parents, if they have read the books, will know that a child's teeth are very susceptible to decay and damage if they are not looked after properly. That is why as soon as a child is able to stand, walk and talk, and of course have a set of teeth to brush, they are told to look after them.
It is not all the parents responsibility though. Schools have a duty to aid and develop and child's growth, whichever part of education that falls under. Education is obviously pivotal to a child's development but education can mean so many things. Development in their core studies such as English and maths, other areas such as their ability to play and socialise with other kids, or in their own personal development such as their health and fitness regime. Looking after your teeth is something which certainly falls under health and fitness, and in the same way that children are taught the Highway Code and not to step onto train tracks, they are also taught that looking after their smile is also extremely important. This teaching is something which is communicated to children very much so in the early part of their schooling. However, is it communicated to them enough? Probably. People in the UK are always going to see dentists for check-ups but only a select few have significant gum problems in later life. This is because they have been told that looking after their teeth is very important.
If a person decided later in their life that they hadn't looked after their teeth earlier in their life as well as they perhaps should have done, or of course they just feel like brightening them up, there is always hope. It is called lazer teeth whitening.
It is not all the parents responsibility though. Schools have a duty to aid and develop and child's growth, whichever part of education that falls under. Education is obviously pivotal to a child's development but education can mean so many things. Development in their core studies such as English and maths, other areas such as their ability to play and socialise with other kids, or in their own personal development such as their health and fitness regime. Looking after your teeth is something which certainly falls under health and fitness, and in the same way that children are taught the Highway Code and not to step onto train tracks, they are also taught that looking after their smile is also extremely important. This teaching is something which is communicated to children very much so in the early part of their schooling. However, is it communicated to them enough? Probably. People in the UK are always going to see dentists for check-ups but only a select few have significant gum problems in later life. This is because they have been told that looking after their teeth is very important.
If a person decided later in their life that they hadn't looked after their teeth earlier in their life as well as they perhaps should have done, or of course they just feel like brightening them up, there is always hope. It is called lazer teeth whitening.
Healthy Breakfast Ideas For Busy Families
You know the importance of serving your family a healthy breakfast, but there's often not a lot of time in the mornings. Here are a few simple and healthy breakfast recipes that you can have on the table in just minutes and that will give your family the nutrition they need.
Cereal and soy milk
Soy milk is full of healthy protein. Choose a cereal that has high fiber content and is free of high fructose corn syrup. Sprinkling some organic sugar over some plain cereal is often preferable to eating pre-sweetened cereal. Read labels on the cereal carefully and then stock up on your family's favorites.
Whole wheat toast and natural peanut butter
Whole-wheat toast is full of fiber and good carbohydrates to get you through your morning. Children love the idea of eating peanut butter for breakfast, which makes this meal a winning treat in most households. Look for natural peanut butter that is made without hydrogenated vegetable oil. If you have to stir up the peanut butter before you can use it, it's a safe bet. Add a piece of fruit, such as a banana or apple, and you have a well-rounded and easy breakfast.
Yogurt and fruit
A tub of vanilla yogurt and some fresh fruit are all you need for this healthy and fun breakfast. You can buy frozen berries, thaw them in the microwave and then drizzle them over the yogurt. You can also pair yogurt with peaches, melon or bananas for a sweet breakfast treat. Add a handful of sesame seeds or walnuts into the mix for a fun and delicious crunch.
Breakfast smoothie
If you want to make the previous idea even easier, throw the yogurt and fruit into a blender with some juice and a few ice cubes. You can make large batches of smoothies to feed your whole family. You can even sneak in some spinach or celery in the mix to add to the nutrition of the drink. Experiment with different flavor combinations so you can always have something new.
Home baked goods
Donuts and muffins are definitely easy breakfast foods to get on the run, but they aren't very healthy. Look online for healthy and hearty muffin recipes that feature whole wheat flour and applesauce to replace some of the fat and sugar in traditional recipes. Spend some time on Sunday afternoon baking up the next week's breakfast. Children will love to get in on the baking process and you can make creating your breakfast for the week a whole family event.
These breakfast ideas don't take long to make, and your family will love starting their day with a healthy, hearty family breakfast.
Cereal and soy milk
Soy milk is full of healthy protein. Choose a cereal that has high fiber content and is free of high fructose corn syrup. Sprinkling some organic sugar over some plain cereal is often preferable to eating pre-sweetened cereal. Read labels on the cereal carefully and then stock up on your family's favorites.
Whole wheat toast and natural peanut butter
Whole-wheat toast is full of fiber and good carbohydrates to get you through your morning. Children love the idea of eating peanut butter for breakfast, which makes this meal a winning treat in most households. Look for natural peanut butter that is made without hydrogenated vegetable oil. If you have to stir up the peanut butter before you can use it, it's a safe bet. Add a piece of fruit, such as a banana or apple, and you have a well-rounded and easy breakfast.
Yogurt and fruit
A tub of vanilla yogurt and some fresh fruit are all you need for this healthy and fun breakfast. You can buy frozen berries, thaw them in the microwave and then drizzle them over the yogurt. You can also pair yogurt with peaches, melon or bananas for a sweet breakfast treat. Add a handful of sesame seeds or walnuts into the mix for a fun and delicious crunch.
Breakfast smoothie
If you want to make the previous idea even easier, throw the yogurt and fruit into a blender with some juice and a few ice cubes. You can make large batches of smoothies to feed your whole family. You can even sneak in some spinach or celery in the mix to add to the nutrition of the drink. Experiment with different flavor combinations so you can always have something new.
Home baked goods
Donuts and muffins are definitely easy breakfast foods to get on the run, but they aren't very healthy. Look online for healthy and hearty muffin recipes that feature whole wheat flour and applesauce to replace some of the fat and sugar in traditional recipes. Spend some time on Sunday afternoon baking up the next week's breakfast. Children will love to get in on the baking process and you can make creating your breakfast for the week a whole family event.
These breakfast ideas don't take long to make, and your family will love starting their day with a healthy, hearty family breakfast.
Eggs - Nature's Perfect Food
Eggs are one of nature's most perfect foods. They are extremely nutrient dense and very versatile. You can eat them for breakfast, lunch or dinner or snacks. Anyway you crack them, eggs will deliver you the best source of protein you can find.
Eggs contain all the essential amino acids needed by the human body. Both the yolk and the albumen (the white part) contain the protein, however there is a bit more protein in the white part. Eggs contain all the important vitamins with the exception of vitamin C. They contain all the B vitamins, and are particularly rich in vitamins B12 and B2 (riboflavin), folate, and fat-soluble vitamins A, D and E. Eggs also contain many of the minerals needed by the human body, especially iodine. Iodine is required to make the thyroid hormones. Eggs also contain phosphorus which is required for bone health. They also contain selenium, zinc, and iron.
There are many different types of eggs, brown, white, jumbo, small...how do you know what kind to buy? Believe it or not, the shell color has nothing to do with the nutritional quality of the eggs. The eggshell color is determined by the breed of the hen. Some hens lay white eggs, some lay brown and some even lay green eggs! Hens that lay the brown eggs tend to be a larger breed, so the eggs usually sell for a greater price since it costs more to feed these hens.
The color of the yolk depends on what the hen has been given to eat. Corn feed hens tend to produce a darker yolk, while wheat fed hens produce a lighter yellow yolk. The color of the yolk does not alter the nutritional value of the egg. The yolk has most of the vitamins in it, while the white past carries most of the protein! Eggs come in all kinds of sizes from small to extra large. Most recipes call for large eggs so it's good to have these on hand.
The quality and freshness of the eggs is determined by its' grading. Only grade A eggs are sold for consumption. Although they are graded A or AA, there is not much difference between the two. What to look for in eggs are the sell by date and how they are stored. You want them to be refrigerated. Also, always open the carton to see if any of the eggs are cracked.
Eggs are one of nature's best foods. Don't be afraid to eat them for any meal. Carry a couple hard boiled eggs with you for the perfect snack to keep your hunger at bay
Eggs contain all the essential amino acids needed by the human body. Both the yolk and the albumen (the white part) contain the protein, however there is a bit more protein in the white part. Eggs contain all the important vitamins with the exception of vitamin C. They contain all the B vitamins, and are particularly rich in vitamins B12 and B2 (riboflavin), folate, and fat-soluble vitamins A, D and E. Eggs also contain many of the minerals needed by the human body, especially iodine. Iodine is required to make the thyroid hormones. Eggs also contain phosphorus which is required for bone health. They also contain selenium, zinc, and iron.
There are many different types of eggs, brown, white, jumbo, small...how do you know what kind to buy? Believe it or not, the shell color has nothing to do with the nutritional quality of the eggs. The eggshell color is determined by the breed of the hen. Some hens lay white eggs, some lay brown and some even lay green eggs! Hens that lay the brown eggs tend to be a larger breed, so the eggs usually sell for a greater price since it costs more to feed these hens.
The color of the yolk depends on what the hen has been given to eat. Corn feed hens tend to produce a darker yolk, while wheat fed hens produce a lighter yellow yolk. The color of the yolk does not alter the nutritional value of the egg. The yolk has most of the vitamins in it, while the white past carries most of the protein! Eggs come in all kinds of sizes from small to extra large. Most recipes call for large eggs so it's good to have these on hand.
The quality and freshness of the eggs is determined by its' grading. Only grade A eggs are sold for consumption. Although they are graded A or AA, there is not much difference between the two. What to look for in eggs are the sell by date and how they are stored. You want them to be refrigerated. Also, always open the carton to see if any of the eggs are cracked.
Eggs are one of nature's best foods. Don't be afraid to eat them for any meal. Carry a couple hard boiled eggs with you for the perfect snack to keep your hunger at bay
What You Should Know About Chicken Recipes - Low Fat Recipes and Weight Loss
Some facts about fat and what you need to know about the different types of fat and why you should use chicken recipes with low fat content as part of a healthy diet plan.
There are 3 types of fat:
Saturated fat
Polyunsaturated fat
Monounsaturated fat.
Not all fat is bad for you and it is actually important that you include some of the "good" fats in your diet. But let's concentrate initially on what you can do if you follow some simple guidelines to help reduce the amount of "bad" fat you include in your diet. The fat you need to cut back on is saturated fat. Because our bodies find it difficult to process saturated fats it tends to be stored as fat, which increases cholesterol levels, which in turn leads to the chance of a heart attack. Fortunately it is a pretty simple process to reduce our intake of this type of fat, and below are some easy steps to take to achieve this.
Stop using full-fat milk and full-fat dairly products and choose low-fat or fat-free versions - taste-wise you really won't notice much of a difference.
Only eat red meat occasionally and choose cuts with less fat on them.
Chicken is an excellent low-fat meat but only if you remove the skin after cooking - don't be tempted to leave it on.
Try and eat fish at least twice a week, though once a week is better than not at all.
When cooking using fat, use liquid vegetable oils, such as olive oil or canola oil and avoid using solid fats such as butter.
Experiment with herbs and spices to flavour your food, rather than using toppings and sauces which are full of fat.
Eat more fruit, vegetables and whole grains.
Using chicken recipes - low fat content.
Chicken is such a versatile meat and the only real limitation to its uses within recipes is our imagination. You can buy as much, or as little, as you need and cook it in so many quick and easy ways. If you are in a rush, stir-frying couldn't be simpler, or quicker, and provides a far healthier option to what you can buy at the fast-food outlets - and for a fraction of the price.
If you work all day, or don't want to be standing over the cooker for what feels like hours, a slow cooker is an absolute Godsend. I have used one for many years now and I have yet to have a meal "go wrong" in one of these - even if it has been cooking for 1-2 hours longer than the recipe advises. Just set it up before you go to work and come home to a house filled with a fabulous aroma.
Making some simple changes to the way you buy and cook food can mean a massive difference to your health and your weight.
There are 3 types of fat:
Saturated fat
Polyunsaturated fat
Monounsaturated fat.
Not all fat is bad for you and it is actually important that you include some of the "good" fats in your diet. But let's concentrate initially on what you can do if you follow some simple guidelines to help reduce the amount of "bad" fat you include in your diet. The fat you need to cut back on is saturated fat. Because our bodies find it difficult to process saturated fats it tends to be stored as fat, which increases cholesterol levels, which in turn leads to the chance of a heart attack. Fortunately it is a pretty simple process to reduce our intake of this type of fat, and below are some easy steps to take to achieve this.
Stop using full-fat milk and full-fat dairly products and choose low-fat or fat-free versions - taste-wise you really won't notice much of a difference.
Only eat red meat occasionally and choose cuts with less fat on them.
Chicken is an excellent low-fat meat but only if you remove the skin after cooking - don't be tempted to leave it on.
Try and eat fish at least twice a week, though once a week is better than not at all.
When cooking using fat, use liquid vegetable oils, such as olive oil or canola oil and avoid using solid fats such as butter.
Experiment with herbs and spices to flavour your food, rather than using toppings and sauces which are full of fat.
Eat more fruit, vegetables and whole grains.
Using chicken recipes - low fat content.
Chicken is such a versatile meat and the only real limitation to its uses within recipes is our imagination. You can buy as much, or as little, as you need and cook it in so many quick and easy ways. If you are in a rush, stir-frying couldn't be simpler, or quicker, and provides a far healthier option to what you can buy at the fast-food outlets - and for a fraction of the price.
If you work all day, or don't want to be standing over the cooker for what feels like hours, a slow cooker is an absolute Godsend. I have used one for many years now and I have yet to have a meal "go wrong" in one of these - even if it has been cooking for 1-2 hours longer than the recipe advises. Just set it up before you go to work and come home to a house filled with a fabulous aroma.
Making some simple changes to the way you buy and cook food can mean a massive difference to your health and your weight.
Saturday, August 1, 2009
Protein fortification of acidic beverages
A clear oppportunity
Clarisoy soy protein isolate is 100% soluble in acidic beverages like fruit juices.
Soy transformed into a high-quality protein ingredient that is 100% soluble and transparent in acidic beverages with no beany taste.
Protein is well recognised as a healthy and nutritious component of foods. Beverages, which are a convenient and widely accepted means of supplying protein, can be categorised by their pH as “neutral” (pH about 6.5–7.0) or “acidic” (pH about 3.0 to 4.4). Milk, soymilk and the vast majority of other protein-containing beverages currently on the market are neutral.
Acidic beverages, a category that includes carbonated and non-carbonated soft drinks, sports drinks, energy drinks, fortified waters, juices, etc., have traditionally not contained protein, principally for the technological reasons described below. Protein isolates are however now emerging that are highly suitable for use in acidic beverages. Given the emergence and popularity of functional beverages, as well as the growing focus of the general public on health and wellness, the timing of this new development is optimal.
Fortifying beverages with protein:
tThe most fundamental benefit of formulating a beverage with protein is an improvement in the nutritional value of the product. Dietary protein supplies amino acids that the body itself cannot synthesise. Protein incorporation in the beverage would, therefore, improve the nutritional profile of any type of beverage. However, from a consumer-perception standpoint, this nutritional boost may be particularly valuable in carbonated soft drinks or other products that are frequently perceived as an indulgence item or a less healthy choice.
Apart from the general nutritional advantage, protein may be included in beverages to offer more specific benefits. For example, consumption of protein is known to play a valuable role in recovery from exercise, and may thus also be of value during exercise; sports drinks, for example, are already well known as a source of hydration and energy for athletes.
Thus, inclusion of protein into sports drinks seems a good fit. A number of publications have suggested that sports drinks containing protein and carbohydrate offer more benefits to athletes than sports drinks containing carbohydrate alone. While much of the research on the benefits of protein consumption and exercise has been conducted using whey protein, there is some published evidence that soy proteins can perform just as well in promoting muscle protein synthesis and recovery after exercise.Protein incorporation in beverages can also offer the benefit of specific health and wellness effects. Again, these effects would apply to all beverages formulated to contain protein, but many functional beverages for sale today are marketed based on their health and wellness impacts. Proteins are believed to be more satiating than carbohydrates or fats, suggesting their use in beverages targeted for weight control. A number of other specific health-related benefits have been linked to the consumption of proteins of different origins. Just considering soy protein, its consumption (and its associated minor components) has been linked to a reduced risk of illnesses such as coronary heart disease, osteoporosis and certain cancers. The relationship between soy protein and heart disease is particularly significant, as the FDA in the United States has allowed a health claim on food labels stating that “Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease.” A number of other countries have allowed similar claims. To qualify for the US FDA claim, a serving of food must contain 6.25 grams of soy protein and be below certain limits for fat, saturated fat, cholesterol and sodium content. For a 16-ounce (473 mL) bottle of beverage for which the entire bottle is the serving size, the approximate required level of soy protein is only 1.3%.Fortifying acidic beverages: the set-backs Protein fortification of acidic beverages has in the past typically been limited by the poor solubility of protein ingredients due to the pH of the beverage. Such poor protein solubility would preclude the preparation of transparent beverages, and introduce issues with settling, texture and mouthfeel. Improved solubility characteristics could be obtained by utilising hydrolysed proteins, but flavour issues limit the use of these products. Some whey protein isolate products have become available that are transparent and suitable for use in acidic beverages, and a number of beverages containing these proteins have entered the marketplace. It is a tremendous advantage for the protein to be transparent in acidic solution, as it allows the protein to be used not only in transparent acidic beverages but also non-transparent beverages in which a certain level of opacity is desired. A soy protein that fits the bill Two plant protein isolates that are transparent in acidic solutions and ideal for use in acidic beverages have recently been developed by the Canadian company Burcon NutraScience. One product, called Clarisoy, is a soy protein isolate, while the second product, Supertein, is a canola (also known as rapeseed) protein isolate. This discussion will focus on the former product: which is, at present a pre-commercial product. However, Burcon NutraScience has entered into material transfer agreements with a number of globally recognised food, beverage and nutritional product companies for the evaluation of the product. Clarisoy is a unique soy protein isolate that is 100% soluble, remains completely transparent and exhibits low viscosity in acidic solutions over the pH range from 2.5 to 4.2. Therefore, the product is highly suitable for use in virtually all types of acidic beverages. Solutions of Clarisoy at low pH are also heat-stable, allowing thermal processing of ready-to-drink acidic beverages (such as hot fill) with no loss of clarity or notable viscosity change. Given the complete solubility of the soy protein isolate, it is not necessary to employ the use of other ingredients to assist in keeping the protein suspended or in solution. In its dry form, the product is a lightly coloured powder and it produces solutions with little colour. It also has no off-odours or off-flavours, with the flavour having been described as noticeably less “beany” than conventional soy protein isolates. Nutritionally, Clarisoy is comparable to other commercial soy protein isolates that are considered complete proteins. As is typical for commercial soy isolates, no detectable flatulence-promoting oligosaccharides are found in the product. The process for manufacture is believed to work equally well for genetically modified or non-GMO soy.Apart from its potential in ready-to-drink acidic beverages, Clarisoy can also be used to fortify acid powdered beverage mixes. Powdered drink mixes is a growing product category, particularly with the proliferation of single-serving portion packs that can be added to a bottle of water. The variety of powdered beverages available has also grown, and now includes sports drink mixes, energy drink mixes and nutrient-enhanced drink mixes. Protein fortification of powdered drink mixes offer all the same benefits as the fortification of ready-to-drink beverages.Soy protein isolates: clear advantages Protein fortification of beverages with soy protein isolates offers certain advantages over the use of whey protein isolates.
One major factor is the cost:
plant proteins are typically less expensive to produce than animal proteins. Also, fortification of beverages with soy protein would allow the potential advertisement of the soy protein heart health claims mentioned previously. Beverages containing soy protein would also be suitable for people allergic to milk, lactose-intolerant, or those people choosing not to consume animal-derived products.
Protein fortification of beverages is a convenient means of offering consumers nutritional value and other specific benefits; these factors also work to the benefit of food marketers. The development of proteins that are soluble, transparent and heat-stable in acidic solutions should open up the market for acidic beverages containing protein.
FDA recalls food and drinks that may contain tainted milk-based ingredients
Even if you're not a fan of nonfat dry milk you should pay attention to a number of recalls being made by the Food and Drug Administration because the tainted milk—or related milk products—can appear as an ingredient in foods you do like such as popcorn, hot cereal and cocoa.
Even if you're not a fan of nonfat dry milk you should pay attention to a number of recalls being made by the Food and Drug Administration because the tainted milk—or related milk products—can appear as an ingredient in foods you do like such as popcorn, hot cereal and cocoa.
Giant, Kroger, Meijer, Stop & Shop and other well-known retailers have recalled a variety of foods made over the past two years with ingredients provided by Plainview Milk Products Cooperative in Plainview, Minn., because they might be contaminated with salmonella. Malt-O-Meal has recalled instant oatmeal products sold under a number of brand names that may also contain ingredients from Plainview.
None of Plainview's products were sold directly to the public. Plainview provides instant nonfat dry milk, whey protein, fruit stabilizers and food thickening agents to distributors, who may distribute them further, and to manufacturers to use in their own branded products.
This recall is reminiscent of another recall in which ingredients were the culprit -- the recall of almost 4,000 peanut products made with peanuts and peanut paste distributed by the Peanut Corporation of America (search the recall database). Like the peanut recall and the subsequent recall of pistachios (664 recalled products), the Plainview recall is being classified as a "major" recall and features a growing database of products.
Some of the recent recalls include:
Giant brand nonfat dry milk
Land O Lakes “Madagascar Vanilla” cocoa
Meijer brand instant nonfat dry milk
Malt-O-Meal “Maple & Brown Sugar Instant Oatmeal” sold under a variety of private labels
CPI Foods brand nonfat dry milk
NOW Foods products containing whey protein concentrate
Stop & Shop brand nonfat dry milk
Kroger brand popcorn seasoning
The recall follows an FDA investigation that found some Plainview processing equipment contaminated with salmonella. The investigation was sparked by a U.S. Department of Agriculture test that found a contaminated dairy shake powder produced by one of Plainview's customers, in "shelf-stable meal kits" distributed to consumers at home by community service organizations. So far, no illnesses have been associated with the dried-milk products.
Even if you're not a fan of nonfat dry milk you should pay attention to a number of recalls being made by the Food and Drug Administration because the tainted milk—or related milk products—can appear as an ingredient in foods you do like such as popcorn, hot cereal and cocoa.
Giant, Kroger, Meijer, Stop & Shop and other well-known retailers have recalled a variety of foods made over the past two years with ingredients provided by Plainview Milk Products Cooperative in Plainview, Minn., because they might be contaminated with salmonella. Malt-O-Meal has recalled instant oatmeal products sold under a number of brand names that may also contain ingredients from Plainview.
None of Plainview's products were sold directly to the public. Plainview provides instant nonfat dry milk, whey protein, fruit stabilizers and food thickening agents to distributors, who may distribute them further, and to manufacturers to use in their own branded products.
This recall is reminiscent of another recall in which ingredients were the culprit -- the recall of almost 4,000 peanut products made with peanuts and peanut paste distributed by the Peanut Corporation of America (search the recall database). Like the peanut recall and the subsequent recall of pistachios (664 recalled products), the Plainview recall is being classified as a "major" recall and features a growing database of products.
Some of the recent recalls include:
Giant brand nonfat dry milk
Land O Lakes “Madagascar Vanilla” cocoa
Meijer brand instant nonfat dry milk
Malt-O-Meal “Maple & Brown Sugar Instant Oatmeal” sold under a variety of private labels
CPI Foods brand nonfat dry milk
NOW Foods products containing whey protein concentrate
Stop & Shop brand nonfat dry milk
Kroger brand popcorn seasoning
The recall follows an FDA investigation that found some Plainview processing equipment contaminated with salmonella. The investigation was sparked by a U.S. Department of Agriculture test that found a contaminated dairy shake powder produced by one of Plainview's customers, in "shelf-stable meal kits" distributed to consumers at home by community service organizations. So far, no illnesses have been associated with the dried-milk products.
Giant, Kroger, Meijer, Stop & Shop and other well-known retailers have recalled a variety of foods made over the past two years with ingredients provided by Plainview Milk Products Cooperative in Plainview, Minn., because they might be contaminated with salmonella. Malt-O-Meal has recalled instant oatmeal products sold under a number of brand names that may also contain ingredients from Plainview.
None of Plainview's products were sold directly to the public. Plainview provides instant nonfat dry milk, whey protein, fruit stabilizers and food thickening agents to distributors, who may distribute them further, and to manufacturers to use in their own branded products.
This recall is reminiscent of another recall in which ingredients were the culprit -- the recall of almost 4,000 peanut products made with peanuts and peanut paste distributed by the Peanut Corporation of America (search the recall database). Like the peanut recall and the subsequent recall of pistachios (664 recalled products), the Plainview recall is being classified as a "major" recall and features a growing database of products.
Some of the recent recalls include:
Giant brand nonfat dry milk
Land O Lakes “Madagascar Vanilla” cocoa
Meijer brand instant nonfat dry milk
Malt-O-Meal “Maple & Brown Sugar Instant Oatmeal” sold under a variety of private labels
CPI Foods brand nonfat dry milk
NOW Foods products containing whey protein concentrate
Stop & Shop brand nonfat dry milk
Kroger brand popcorn seasoning
The recall follows an FDA investigation that found some Plainview processing equipment contaminated with salmonella. The investigation was sparked by a U.S. Department of Agriculture test that found a contaminated dairy shake powder produced by one of Plainview's customers, in "shelf-stable meal kits" distributed to consumers at home by community service organizations. So far, no illnesses have been associated with the dried-milk products.
Thursday, July 30, 2009
Bill Granger recipe: Roast chicken with garlic and lemon
Chicken wings are good value (even organic ones) and great for informal eating with your fingers, but use a whole jointed chicken if you prefer. Dress up the simple flavours by adding spices such as chopped chilli, cumin seed, or a dollop of harissa, and scatter the dish with lots of fresh herbs.
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16 organic or free-range chicken wings, tips removed
1½ tsp sea salt
4fl oz/125ml lemon juice
5 garlic cloves, crushed
Plenty of coarsely ground black pepper
2 tbsp extra virgin olive oil
2 lemons cut into wedges to serve
Pre-heat oven to 200C/400F/gas mark 6.
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16 organic or free-range chicken wings, tips removed
1½ tsp sea salt
4fl oz/125ml lemon juice
5 garlic cloves, crushed
Plenty of coarsely ground black pepper
2 tbsp extra virgin olive oil
2 lemons cut into wedges to serve
Pre-heat oven to 200C/400F/gas mark 6.
Place chicken wings in a baking dish, sprinkle with the salt then roast for 30 minutes.
Pour over the lemon juice, garlic, plenty of black pepper and olive oil and stir until well coated.
Cook for another 20 minutes until golden brown and a little crispy.
Pour over the lemon juice, garlic, plenty of black pepper and olive oil and stir until well coated.
Cook for another 20 minutes until golden brown and a little crispy.
Summer recipes with gooseberries
There was a time when it was impossible to buy olive oil in this country. Rocket had its wilderness years too and remember when crème fraîche was a foreign food? But right now, it is the very British gooseberry which is the exotic rarity in most greengrocers and supermarkets.
It's frustrating for those of us who aren't gardeners. Only those who grow their own seem to have a steady supply, especially now, when the gooseberries are ripening to a honey sweetness which means they can be eaten raw as well as cooked.
Gooseberries are the great culinary chameleon, with a magical ability to change their character when paired with other flavours. This makes it quite unfair that they've become a byword for an unwelcome, fun-spoiling third party. Nothing could be further from the truth. Gooseberry has what professionals pompously call "a similar flavour profile" to rhubarb, but without the challenging tendency to sliminess or the tannic quality of late stems. Consequently, many of the same combinations work.
It's frustrating for those of us who aren't gardeners. Only those who grow their own seem to have a steady supply, especially now, when the gooseberries are ripening to a honey sweetness which means they can be eaten raw as well as cooked.
Gooseberries are the great culinary chameleon, with a magical ability to change their character when paired with other flavours. This makes it quite unfair that they've become a byword for an unwelcome, fun-spoiling third party. Nothing could be further from the truth. Gooseberry has what professionals pompously call "a similar flavour profile" to rhubarb, but without the challenging tendency to sliminess or the tannic quality of late stems. Consequently, many of the same combinations work.
Most fruit work well with almonds and gooseberries are no exception, but one surprisingly fabulous partner is Pernod. Just a splash, no more than a spoonful, will transform the flavour of gooseberries (and rhubarb) to an intriguingly wonderful complexity. Try it in gooseberry ice cream or a sauce for mackerel.
Don't buy a whole bottle when a miniature will see you through the summer, although Pernod is also a fabulous seasoning for fish soup (think how well fennel goes with red mullet, or dill with salmon, both herbs with an aniseed flavour), so a half bottle may be worthwhile.
A more conventional idea came from Jeremy Lee, the ebullient chef from the Blueprint Café, who I bumped into at a party recently. As usual, we talked about food and he suggested putting gooseberries and strawberries in a trifle. It's a brilliant idea, which I wish I'd thought of myself.
After all, strawberries are often paired with rhubarb, so why not gooseberries?
Poaching gooseberries with elderflowers will have to wait for next year now that the blossoms are over, but the floral perfume of elderflower cordial is great splashed into a bowl of poached gooseberries. The floral quality of sweet moscatel wines – or Spanish moscatel which is cheaper and just as nice – works in the same way. Add it to the trifle, or a purée which can be mixed with cream for a fool or set with gelatine for an elegant pale green jelly
How to Make Quick and Easy Entree Salads
If it's too hot to cook, you are in the mood for salad, you are trying to eat healthier, or for whatever reason you may be looking for a salad with sustenance, here are some entree salads you need to try. The Turkey Veronique is a special combination of lettuce, deli-sliced turkey breast, and fruit. The Taco Salads takes you to the Southwest for a completely different taste. They are individual salads that are very tasty and easy to make. You could have both salads in the same week and still not feel like you are drowning in salads.
TURKEY VERONIQUE SALAD
1 cup strawberries
1 1/2 cups seedless green grapes
2 heads Bibb or Boston lettuce leaves
12 oz sliced fully cooked smoked turkey breast Ranch salad dressing
1/3 cup sliced almonds
Cut strawberries in half. In a medium bowl, combine the strawberries and the grapes; set aside. Separate lettuce leaves.
To make salads, line four salad plates with the lettuce leaves. Arrange turkey over the lettuce leaves. Arrange the strawberries and grapes over the turkey. Pour desired amount of dressing over the salad. Sprinkle with the sliced almonds.
QUICK AND EASY FIESTA TACO SALADS
6 (6-inch) flour tortillas
1 lb ground beef 1 can (15-oz)
chili beans 1 head iceberg lettuce,
chopped or shredded 1 bunch green onions,
chopped 2 tomatoes,
chopped 1 medium pkg tortilla chips,
crushed 1 cup shredded Monterey Jack cheese (pepper Jack is even better) Salsa,
if desired
Preheat oven to 425 degrees.
Line 2 baking sheets with foil.
Invert 3 6-oz custard cups on each of the baking sheets;
place about 3-inches apart.
Spray the tortillas with nonstick cooking spray and drape one tortilla over each inverted cup. Bake at 425 until lightly browned and crisp, about 8 minutes. Let stand until cool.
Meanwhile, brown the beef in a large skillet over medium heat. Stir meat to crumble. Drain the meat to remove excess fat. Return meat to the skillet and add the chili beans. Simmer mixture, stirring frequently, for about 5 minutes.
Invert the tortilla bowls and layer with lettuce, beef mixture, green onions, and tomatoes. Sprinkle with chips and cheese. Add a dollop of salsa, if desired.
Enjoy!
TURKEY VERONIQUE SALAD
1 cup strawberries
1 1/2 cups seedless green grapes
2 heads Bibb or Boston lettuce leaves
12 oz sliced fully cooked smoked turkey breast Ranch salad dressing
1/3 cup sliced almonds
Cut strawberries in half. In a medium bowl, combine the strawberries and the grapes; set aside. Separate lettuce leaves.
To make salads, line four salad plates with the lettuce leaves. Arrange turkey over the lettuce leaves. Arrange the strawberries and grapes over the turkey. Pour desired amount of dressing over the salad. Sprinkle with the sliced almonds.
QUICK AND EASY FIESTA TACO SALADS
6 (6-inch) flour tortillas
1 lb ground beef 1 can (15-oz)
chili beans 1 head iceberg lettuce,
chopped or shredded 1 bunch green onions,
chopped 2 tomatoes,
chopped 1 medium pkg tortilla chips,
crushed 1 cup shredded Monterey Jack cheese (pepper Jack is even better) Salsa,
if desired
Preheat oven to 425 degrees.
Line 2 baking sheets with foil.
Invert 3 6-oz custard cups on each of the baking sheets;
place about 3-inches apart.
Spray the tortillas with nonstick cooking spray and drape one tortilla over each inverted cup. Bake at 425 until lightly browned and crisp, about 8 minutes. Let stand until cool.
Meanwhile, brown the beef in a large skillet over medium heat. Stir meat to crumble. Drain the meat to remove excess fat. Return meat to the skillet and add the chili beans. Simmer mixture, stirring frequently, for about 5 minutes.
Invert the tortilla bowls and layer with lettuce, beef mixture, green onions, and tomatoes. Sprinkle with chips and cheese. Add a dollop of salsa, if desired.
Enjoy!
How to Make a Chocolate Cappuccino Cheesecake
Here is the cheesecake recipe for chocolate lovers and cappuccino addicts. This cheesecake is not hard to make but is impressive. The chocolate cookie crust filled with cream cheese, chocolate, espresso, cinnamon, etc. is then topped with an espresso cream. This cake is perfect for entertaining guests, especially your friends who are cappuccino aficionados.
CAPPUCCINO CHEESECAKE
1 1/2 cups chocolate cookie crumbs 6 tbsp butter,
melted 1 1/4 cups mini milk chocolate chips,
divided 4 pkgs (8-oz each) cream cheese,
softened 2/3 cup sugar
3 eggs 1/3 cup milk
1 tbsp instant espresso powder
1/4 tsp ground cinnamon
Preheat oven to 350 degrees. Combine the cookie crumbs and butter. Press the mixture into bottom and 1-inch up the side of a 9-inch spring form pan; set aside.
In a small saucepan, melt one cup of the mini chips over low heat, stirring constantly. In a large mixing bowl, beat the cream cheese and sugar together until well blended using medium speed of an electric mixer. Add eggs, milk, espresso powder, and cinnamon; beat on low speed until well blended. Add melted chips; beat on medium speed 2 minutes. Spoon into the crust. Bake 55 minutes. Remove from oven and set on a wire rack to cool. Cool for 15 minutes then using a knife, loosen cake from the sides of the pan. Cool completely then remove the side of the pan. Cover cake and refrigerate at least 4 hours before serving. Before serving, garnish with the Espresso Cream, recipe follows, and the remaining mini chips.
Espresso Cream: Beat 1/2 cup cold whipping cream, 2 tbsp powdered sugar, and 1 teaspoon instant espresso powder until stiff.
Enjoy!
How to Brine a Turkey
Are you looking to cook a turkey that is more tender, moist, and juicy? Well, brining a turkey may be the answer for you. So what is a turkey brine, and how do I brine a turkey?
In its simplest form a brine is nothing more than a solution of salt that has been dissolved in water. And to "brine" we are soaking the whole turkey in this brining solution. We are focusing today on brining a turkey, but brining a chicken is also very popular. The methods that I will explain can also be used when brining a chicken.
There are several explanations on how the science behind brining actually works and each side has very good arguments. I'm not a food scientist, and I also don't want to bore you with the different theories; what I'm going to cover is what you came here for; how to brine a turkey. Just understand regardless of the science behind brining the end result of soaking in this salt water solution is a meat that is more flavorful and moist in comparison to unbrined meat.
How to brine a whole turkey
First thing you will need is a fresh turkey, or a frozen turkey that has been thawed. If your turkey is still frozen, read up on how to thaw a turkey. If you purchased a kosher turkey, or a self basting turkey there is no need to brine, they have already been brined. Brining a turkey will take time. You will probably want to brine your turkey the day prior to cooking. On average you will want to brine your turkey for 1 hour per pound of turkey. If you bought a large turkey this will take some time.
The turkey needs to stay cold during the brining process to inhibit bacterial growth. It is best to brine your turkey in the refrigerator. Yes, it requires a lot of space, but if you can make it work, do it. If you just can't make the space in your refrigerator, a 5 gallon bucket, or better yet a cooler will work. You need to keep this brining solution at 40°F or below at all times, so you will need to add ice and keep a watch on the temperature during this brining process. The ice you add to the brine should be in sealed storage bags in order for it not to dilute the brining solution.
Turkey bags used for roasting turkeys can be used for brining, or your extra large storage bags will also work. I do believe you can even find places that specifically sell brine bags. Using a bag for brining is helpful if you are brining in your refrigerator because let's face it, not many of use have room in our frig for a 5 gallon bucket or other large containers.
You will need 1 cup of salt per gallon of water. You may use table salt, kosher salt, or sea salt to brine your turkey. You will want to use up to 1 ½ cups if using sea salt, or kosher salt. This is because sea salt and kosher salt weigh less per cup than table salt. Make sure the salt is dissolved in the water prior to adding to the turkey.
Completely submerge the turkey in the brine, so add enough gallons of water and the appropriate amounts of salt to do so. The turkey will probably want to float, so you'll need to weight it down with a heavy bowl or other container. Again you will want to soak the turkey in the brine for about 1 hour per pound of turkey.
After the turkey has finished brining you will want to give it a good rinse in cold water. Make sure to throw out the turkey brine solution, it cannot be reused.
The turkey brine used in this example is a basic brine solution, so feel free to add additional spices. Other ingredients you can add are sugars, honey, beer, juices, and other herbs and spices. There are several brine recipes that use these and other spices.
How to Brine a Turkey Summary
1 cup of salt per gallon of water. Go with a weaker solution if you plan on brining your turkey for an extended period of time.
Brining time should be around 1 hour per pound of turkey depending on your solution strength. If you went with a weaker solution the brining time can be longer.
Keep the brining solution at 40°F or lower no matter what type of container you brine in.
If you are afraid that your turkey will be too salty cut back the amount of salt to ¾ cup.
Experiment with sugars and spices.
If you've never brined a turkey before, or didn't know how to brine, it may be time to give it a try. Get creative and try adding different spices to your turkey brine. Who knows, you may end up making the best turkey you've ever had.
Smoking With a Gas Grill
Smoking food is no longer reserved for those of us with charcoal grills, or dedicated smokers. Just because you only have a gas grill doesn't mean you can't smoke with it. I'll show you how to easily it can be done.
It is actually very easy to smoke using a gas grill. If you're lucky you might have a grill that has a slide out smoker box. Some grill models come with this smoker drawer that you pull out and fill with wood chips. Just follow the manufacturer's directions on your specific model and you'll be smoking with your gas grill in no time.
However, if you're like me, your grill doesn't have a smoker box. It doesn't matter; you still can smoke with it. What you need to do is make a smoker pouch.
Soak your favorite wood chips for an hour or so.
Using a sheet Heavy-Duty Aluminum Foil, place a handful or two of soaked wood chips in the center.
Fold all sides up to make the pouch. You'll want to double-fold at the edges to create a better seal.
Using a knife, poke several holes on the top side of the pouch.
Place the pouch under the grate directly over one of the burners.
Heat the grill on high until you see smoke, then adjust the temperature to the level you want to cook at.
Pretty simple huh? If you can fold aluminum foil into a pouch you can smoke on your gas grill. Now, if you are smoking large cuts of meat or even a turkey you'll want to make a bigger smoker pouch. Just add several handfuls of soaked chips to a larger sheet of foil. Another option is to use wood chunks. With wood chunks you can just place them under the grate directly over a burner just as you wood with the smoker pouch.
Now you have no excuse not to try smoking, since now smoking on a gas grill can easily be done.
It is actually very easy to smoke using a gas grill. If you're lucky you might have a grill that has a slide out smoker box. Some grill models come with this smoker drawer that you pull out and fill with wood chips. Just follow the manufacturer's directions on your specific model and you'll be smoking with your gas grill in no time.
However, if you're like me, your grill doesn't have a smoker box. It doesn't matter; you still can smoke with it. What you need to do is make a smoker pouch.
Soak your favorite wood chips for an hour or so.
Using a sheet Heavy-Duty Aluminum Foil, place a handful or two of soaked wood chips in the center.
Fold all sides up to make the pouch. You'll want to double-fold at the edges to create a better seal.
Using a knife, poke several holes on the top side of the pouch.
Place the pouch under the grate directly over one of the burners.
Heat the grill on high until you see smoke, then adjust the temperature to the level you want to cook at.
Pretty simple huh? If you can fold aluminum foil into a pouch you can smoke on your gas grill. Now, if you are smoking large cuts of meat or even a turkey you'll want to make a bigger smoker pouch. Just add several handfuls of soaked chips to a larger sheet of foil. Another option is to use wood chunks. With wood chunks you can just place them under the grate directly over a burner just as you wood with the smoker pouch.
Now you have no excuse not to try smoking, since now smoking on a gas grill can easily be done.
How to Cook & Eat With the Seasons
It's interesting to me how many people regard cooking as drudgery. I don't get it. To me, cooking is a deeply sensual and highly personal act: the sights, smells, tastes, and tactile touch of it all can almost move me to tears.
Learning how to cook is a great adventure and a good investment of your time. For those of you only interested in assembling healthy meals for yourself, I think it's still important to understand basic flavor pairings, have good knife skills or know the proper way to boil an egg.
In winter, you have more serious, more involved cooking. There are more steps, more technique, more ingredients and more hardware - pots, pans, tools and the like. In summer, because the fresh ingredients are so perfect and at the height of their lusciousness, it takes a minimum of effort to create culinary greatness. For the most part, I use a cutting board, a knife, a peeler and my grill. Oh, and let's not forget the ice cream maker.
But we are currently in between seasons and I'm frustrated and finding it harder to find the satisfaction that I crave. I'm done with winter and its deep, braised, earthy flavors. I want fresh, bright, crisp and light. I want to be sanctified with the season's first spinach and anointed in its apricots. (Did I mention that I'm a complete geek?) Spring is symbolic of being reborn and that's exactly what I'm looking for right about now.
Spring is a perfect and exciting time for you to be exploring the world of real foods. I want you to experience food at its finest and freshest. If you let it, this experience is going to change your life. The spring/summer seasons are also a great time to ease into the pleasures of cooking and outdoor entertaining because they are so simple and satisfying.
Here's some food for thought: As a child, I don't remember seeing strawberries in the grocery store after summer. Now, unless they're certified organic, or grown by an independent local farm, they're genetically modified to be shipped long distances in all kinds of weather. To me, they're not real. Each fruit or vegetable has its own season and taking advantage of locally grown foods at their peak of flavor is, dare I say, the most life-giving gift you can give yourself.
I believe eating with the seasons is a beautiful way to get back in touch with your own true nature. We evolved to eat with the seasons. It's hard-wired in us somewhere. Starting in May (for us northerners, at least) begins a cycle of pleasures that is colorful, fragrant, seductive, healthy and delicious. I'm going to make it easy, I'm going to make it simple and I'm going to make it accessible for you to find and enjoy the best the season has to offer. The thing you need to know is that I am on this journey with you. There is still so much I want to know about food, about flavor, about technique. There are still so many fresh ingredients I've never used and I'm committed to pushing myself, to break from my biases and self-imposed limitations and grow a little, dammit. So, won't you join me?
The first of the spring produce is starting to arrive. Here's what to look for: lettuces, morel mushrooms, asparagus, spinach and all kinds of tender greens, cabbage, leeks, broccoli and spring onions. I've been eating the lettuces out of the bag in my car on the way home from the farmer's market! Speaking of farmer's markets, they're the topic of my next article. Below, I'm throwing in some practical inspiration to help get you started cooking. Start small. Pick one ingredient that moves you and run with it.
Learning how to cook is a great adventure and a good investment of your time. For those of you only interested in assembling healthy meals for yourself, I think it's still important to understand basic flavor pairings, have good knife skills or know the proper way to boil an egg.
In winter, you have more serious, more involved cooking. There are more steps, more technique, more ingredients and more hardware - pots, pans, tools and the like. In summer, because the fresh ingredients are so perfect and at the height of their lusciousness, it takes a minimum of effort to create culinary greatness. For the most part, I use a cutting board, a knife, a peeler and my grill. Oh, and let's not forget the ice cream maker.
But we are currently in between seasons and I'm frustrated and finding it harder to find the satisfaction that I crave. I'm done with winter and its deep, braised, earthy flavors. I want fresh, bright, crisp and light. I want to be sanctified with the season's first spinach and anointed in its apricots. (Did I mention that I'm a complete geek?) Spring is symbolic of being reborn and that's exactly what I'm looking for right about now.
Spring is a perfect and exciting time for you to be exploring the world of real foods. I want you to experience food at its finest and freshest. If you let it, this experience is going to change your life. The spring/summer seasons are also a great time to ease into the pleasures of cooking and outdoor entertaining because they are so simple and satisfying.
Here's some food for thought: As a child, I don't remember seeing strawberries in the grocery store after summer. Now, unless they're certified organic, or grown by an independent local farm, they're genetically modified to be shipped long distances in all kinds of weather. To me, they're not real. Each fruit or vegetable has its own season and taking advantage of locally grown foods at their peak of flavor is, dare I say, the most life-giving gift you can give yourself.
I believe eating with the seasons is a beautiful way to get back in touch with your own true nature. We evolved to eat with the seasons. It's hard-wired in us somewhere. Starting in May (for us northerners, at least) begins a cycle of pleasures that is colorful, fragrant, seductive, healthy and delicious. I'm going to make it easy, I'm going to make it simple and I'm going to make it accessible for you to find and enjoy the best the season has to offer. The thing you need to know is that I am on this journey with you. There is still so much I want to know about food, about flavor, about technique. There are still so many fresh ingredients I've never used and I'm committed to pushing myself, to break from my biases and self-imposed limitations and grow a little, dammit. So, won't you join me?
The first of the spring produce is starting to arrive. Here's what to look for: lettuces, morel mushrooms, asparagus, spinach and all kinds of tender greens, cabbage, leeks, broccoli and spring onions. I've been eating the lettuces out of the bag in my car on the way home from the farmer's market! Speaking of farmer's markets, they're the topic of my next article. Below, I'm throwing in some practical inspiration to help get you started cooking. Start small. Pick one ingredient that moves you and run with it.
Find Pasta Recipes That You Enjoy
Do you always wonder how eating right can help you improve as an athlete?
Michael Phelps is not human. He is not a human being. If you watched the Olympics this past summer, you probably heard about his preposterous 12,000 calorie a day diet. He eats pounds and pounds of pasta on a daily basis. One may ask if he really needs all that energy. In fact, he does, if he did not eat enough calories, he loses weight. He actually needs to eat enough in order for his body to stay at its peak levels. Pasta is a great source of energy because it is a complex carbohydrate. I have always loved pasta and therefore most of my cookbook contains tons of pasta recipes.
Complex carbohydrates are usually whole grain foods, vegetables, and fruits. They are comprise of three types of dietary fiber: cellulose, hemicellulose, and gums, also known as starches. It is true starchy food like bread and pasta are high in calories, but they are not actually. Starchy foods provide ~four calories per gram compare to nine calories per gram in fat. This is why, many researchers have proven pasta recipes are included in some of the best athletes daily diet regime. Athletes usually eat nutritionally enhanced pasta, such as whole eat, whole grain, high fiber pasta, and pasta with omega-3. You can actually find these at your local grocery store.
As a regular consumer, my goal is to discover not only economical feasible food, but healthy as well. And being avid about pasta recipes, it is comforting to know pasta is an excellent source for carbohydrates. Keep in mind; there is a HUGE difference when someone is talking about simple carbohydrates and high glycemic index.
I consider pasta meals actually a healthy meal because studies have proven carbohydrates such as pasta is vital to an athlete's diet. Carbs is like fuel for the body. I am not going to get into the specifics on how it works, but our body breaks down what we eat, stores as glycogen in our muslces. Athletes' jobs are to store as much glycogen in their bodies so they can perform at their best. Even after you exercise, eating protein is very important in replenishing the glycogen you lost during heavy activity.
Enough with the facts, here are my eating diet. Pasta, pasta, pasta, and more pasta. Eat pasta before you run, the carbs you are consuming are very helpful. Also, eat after heavy activity (running, lifting, etc), and do not forget to rehydrate yourself. By the time you are feeling thirsty, too late, you are already dehydrated.
However, do not go looking at all the pasta recipes and stuff yourself with enormous portions of pasta everyday. Proper nutrition is VERY important to athletes. In fact, too much pasta can actually hurt your body. Make sure you are consuming carbs, not fat. Eating pasta with melted butter, excessive pasta sauce is not an athlete's best friend. In addition, the timing of eating is very crucial. If you eat a giant meal before competition, you might as well wave the white flag. A more appropriate strategy is a healthy amount at breakfast or lunch. Eating pasta at earlier meals gives your body plenty of time for the food to process through your body system.
All in all, take care of your body by choosing carefully what you put in your mouths. And again, athlete's best friend's are pasta recipes!
I hope you found out information you were looking for when reading my article. You can find one of my favorite pasta recipes over at this site Pasta Recipes The site is run by myself and some friends with easy recipes to help you even on a limited budget.
Michael Phelps is not human. He is not a human being. If you watched the Olympics this past summer, you probably heard about his preposterous 12,000 calorie a day diet. He eats pounds and pounds of pasta on a daily basis. One may ask if he really needs all that energy. In fact, he does, if he did not eat enough calories, he loses weight. He actually needs to eat enough in order for his body to stay at its peak levels. Pasta is a great source of energy because it is a complex carbohydrate. I have always loved pasta and therefore most of my cookbook contains tons of pasta recipes.
Complex carbohydrates are usually whole grain foods, vegetables, and fruits. They are comprise of three types of dietary fiber: cellulose, hemicellulose, and gums, also known as starches. It is true starchy food like bread and pasta are high in calories, but they are not actually. Starchy foods provide ~four calories per gram compare to nine calories per gram in fat. This is why, many researchers have proven pasta recipes are included in some of the best athletes daily diet regime. Athletes usually eat nutritionally enhanced pasta, such as whole eat, whole grain, high fiber pasta, and pasta with omega-3. You can actually find these at your local grocery store.
As a regular consumer, my goal is to discover not only economical feasible food, but healthy as well. And being avid about pasta recipes, it is comforting to know pasta is an excellent source for carbohydrates. Keep in mind; there is a HUGE difference when someone is talking about simple carbohydrates and high glycemic index.
I consider pasta meals actually a healthy meal because studies have proven carbohydrates such as pasta is vital to an athlete's diet. Carbs is like fuel for the body. I am not going to get into the specifics on how it works, but our body breaks down what we eat, stores as glycogen in our muslces. Athletes' jobs are to store as much glycogen in their bodies so they can perform at their best. Even after you exercise, eating protein is very important in replenishing the glycogen you lost during heavy activity.
Enough with the facts, here are my eating diet. Pasta, pasta, pasta, and more pasta. Eat pasta before you run, the carbs you are consuming are very helpful. Also, eat after heavy activity (running, lifting, etc), and do not forget to rehydrate yourself. By the time you are feeling thirsty, too late, you are already dehydrated.
However, do not go looking at all the pasta recipes and stuff yourself with enormous portions of pasta everyday. Proper nutrition is VERY important to athletes. In fact, too much pasta can actually hurt your body. Make sure you are consuming carbs, not fat. Eating pasta with melted butter, excessive pasta sauce is not an athlete's best friend. In addition, the timing of eating is very crucial. If you eat a giant meal before competition, you might as well wave the white flag. A more appropriate strategy is a healthy amount at breakfast or lunch. Eating pasta at earlier meals gives your body plenty of time for the food to process through your body system.
All in all, take care of your body by choosing carefully what you put in your mouths. And again, athlete's best friend's are pasta recipes!
I hope you found out information you were looking for when reading my article. You can find one of my favorite pasta recipes over at this site Pasta Recipes The site is run by myself and some friends with easy recipes to help you even on a limited budget.
Slow-Roasted Duck Breast
Duck and peas have a natural affinity for each other. Using three different types gives a gorgeous presentation as well as lovely flavour. Dried cherries add body to the sauce and their sweetness works with the peas. If peas are unavailable then use 1 lb (500 g) asparagus cut in 2-inch (5-cm) length
4 duck breasts, 12 oz (375 g), excess fat trimmed from edgesSalt and freshly ground pepper2 tsp (10 mL) fennel seeds, crackedSauce1 tbsp (15 mL) balsamic vinegar1⁄2 tsp (2 mL) sugar1⁄4 cup (50 mL) port1 1⁄2 cups (375 mL) homemadeor low-sodium chicken stock1⁄4 tsp (1 mL) dried chili flakes1⁄3 cup (75 mL) dried cherries2 tbsp (25 mL) unsalted butterSalt to taste
1. Preheat oven to 400°F (200°C).
2. Score skin of duck breast and season with salt, pepper and fennel. Place breasts, skin-side down, in a cold skillet over low heat. Brown for 20 minutes, draining fat as it accumulates, or until skin is deeply browned and most of fat has been rendered. Flip over and cook another 2 minutes.
3. Remove duck from skillet, reserving skillet, and place on a rack over a metal baking sheet. Bake breasts for 7 to 10 minutes or until still pink in centre.
4. While breasts are baking, discard remaining fat from skillet, place over high heat and add vinegar and sugar. Cook until sticky, about 30 seconds, add port and reduce to a glaze. Add stock and chili flakes, and boil for 4 to 6 minutes or until sauce is reduced and has some body. Add dried cherries and simmer a few minutes. Remove skillet from heat and swirl in butter, which will thicken the sauce more. Adjust seasoning to taste.
5. Scatter Three-Pea Compote (recipe below) on plates. Slice breasts and lay on top of peas. Drizzle duck with sauce.
Serves 4
Three-Pea CompoteLovely presented with the duck, this is a mixture of different peas served together. You could include edamame and you could also use frozen peas (but do not defrost before cooking).
1 tbsp (15 mL) olive oil2 cups
(500 mL) chopped Boston lettuce3 green onions,
chopped3 oz (90 g) sugar snaps,
stem ends and strings removed1⁄4 cup (50 mL) chicken stock3 oz
(90 g) snow peas1 cup
(250 mL) green peasSalt and freshly ground pepper2 tbsp
(25 mL) chopped mint
1. Heat oil in a skillet over medium heat. Add lettuce and green onions and stir-fry for 1 minute or until wilted.
2. Add sugar snaps and stock. Cover and cook for 2 minutes or until tendercrisp. Add snow peas and simmer another 2 minutes. Stir in green peas and cook 1 minute longer. There should be hardly any liquid remaining. Season with salt and pepper, and stir in mint.
Types of Grapes Used in Wine Making at Home
Are you wondering which grapes you can use when doing wine making at home. Is the only grape you can think of is the concord grape that the juice is made from? Are you totally in the dark as to what other grapes make good wines? Let's look at some of the types of grapes that can be used for this endeavor.
The Auxerrois grape gives you a neutral wine that is soft and fruity. You will find this grape primarily in Canada and Luxemburg. Sometimes it is mixed with the Pinot Blanc variety of grape.
The Cabernet Sauvignon grapes are small, tough, and red while growing on the grapevines, and these are used to make the Cabernet Sauvignon wines. Australia and California widely grow these grapes. Also, these grapes naturally contain tannin, which helps bring about a nice tasting red wine.
Chardonnay grapes are grown in California, South Africa, Champagne, Burgundy, and Australia. These grapes make a wine that has a fruity taste as in peaches or melons and some can have an oak-type flavor. These are extremely easy to grow as far as white grapes though. This makes them very popular.
The Grenache grape usually is used to make the rose wine. It is also very widely grown in Spain, California, and France. This grape is the #2 grape grown throughout the world. The wine that comes from using this grape is fruity, sweet and with a bit of tannin.
The Merlot grape is one that ripens early in the season and provides flavors such as honey, cherry, and possibly mint. It contains a lower amount of tannin compared to the red cousins it has. Merlot grapes are grown in Australia, France, Italy, Washington state, California state, and in Long Island, New York.
Muscadine grapes are part of the Muscadinia grape, which branches off the normal grapes called vinifera that most are aware of. This grape is mostly grown in Mexico and the southeastern United States. These Muscadines are large thick-skinned grapes. Scuppernong is one kind of the Muscadine grapes. They can grow in areas the many grapes can't because they are so hearty. These grapes are often used for wine making at home.
Another popular grape is the Zinfandel, which is mainly grown in the state of California. They are believed to come from Southern Italy though. The wines from these grapes can be spicy or fruity, it all depends upon age. The Zinfandel grape creates both White Zinfandel (skins are off) and the Red Zinfandel (skins are left on).
The Pinot Noir grapes ripen earlier and are softer than the Cabernet grapes. They are also extremely sensitive of the growing conditions. They are often used in the red wine, and minus their skins in Champagne. The Pinot Noir wines are made in California, Australia, Italy, Oregon, Germany, and of course Burgundy.
These are just a few of the grapes that you can come across to make wine from. Many vineyards will sell you grapes for wine making. Check with your local vineyards and see which varieties of grapes they will sell. If you do not want the mess of dealing with the whole grape, you can find places that will sell you the juice from the grapes. But the most authentic way to do wine making at home is to use the whole grapes.
The Auxerrois grape gives you a neutral wine that is soft and fruity. You will find this grape primarily in Canada and Luxemburg. Sometimes it is mixed with the Pinot Blanc variety of grape.
The Cabernet Sauvignon grapes are small, tough, and red while growing on the grapevines, and these are used to make the Cabernet Sauvignon wines. Australia and California widely grow these grapes. Also, these grapes naturally contain tannin, which helps bring about a nice tasting red wine.
Chardonnay grapes are grown in California, South Africa, Champagne, Burgundy, and Australia. These grapes make a wine that has a fruity taste as in peaches or melons and some can have an oak-type flavor. These are extremely easy to grow as far as white grapes though. This makes them very popular.
The Grenache grape usually is used to make the rose wine. It is also very widely grown in Spain, California, and France. This grape is the #2 grape grown throughout the world. The wine that comes from using this grape is fruity, sweet and with a bit of tannin.
The Merlot grape is one that ripens early in the season and provides flavors such as honey, cherry, and possibly mint. It contains a lower amount of tannin compared to the red cousins it has. Merlot grapes are grown in Australia, France, Italy, Washington state, California state, and in Long Island, New York.
Muscadine grapes are part of the Muscadinia grape, which branches off the normal grapes called vinifera that most are aware of. This grape is mostly grown in Mexico and the southeastern United States. These Muscadines are large thick-skinned grapes. Scuppernong is one kind of the Muscadine grapes. They can grow in areas the many grapes can't because they are so hearty. These grapes are often used for wine making at home.
Another popular grape is the Zinfandel, which is mainly grown in the state of California. They are believed to come from Southern Italy though. The wines from these grapes can be spicy or fruity, it all depends upon age. The Zinfandel grape creates both White Zinfandel (skins are off) and the Red Zinfandel (skins are left on).
The Pinot Noir grapes ripen earlier and are softer than the Cabernet grapes. They are also extremely sensitive of the growing conditions. They are often used in the red wine, and minus their skins in Champagne. The Pinot Noir wines are made in California, Australia, Italy, Oregon, Germany, and of course Burgundy.
These are just a few of the grapes that you can come across to make wine from. Many vineyards will sell you grapes for wine making. Check with your local vineyards and see which varieties of grapes they will sell. If you do not want the mess of dealing with the whole grape, you can find places that will sell you the juice from the grapes. But the most authentic way to do wine making at home is to use the whole grapes.
Wine by the Glass - Your Best Liquid Asset
The recession and the on-trade...
Lower customer spending, resulting in decreasing revenues / profits, coupled with increasing pressure from competitors, means trading conditions will undoubtedly get tougher for operators. One category stands above all others as an unwavering revenue stream...'wine by the glass.'
British wine drinkers are not drinking less volume but they are looking for the best possible deals. This highlights the importance of getting your wine offer right.
Here are a few ways to increase business with Le Verre de Vin & 'wine by the glass':
1. Delight your customers and you will keep them - Be sure not to limit your offer to low end products. Offer an extended 'by the glass' range, keep it fresh and flexible to appeal to more peoples tastes...keep them interested. If you're not offering it, your competitors might well be! Consumers belts are tightening, so when they spend their money make sure they come to you.
2. Innovate - Now is the time to appeal to your customers' tastes and ensure they give you their business. Extend your 'by the glass' offer - why not launch sparkling 'wine by the glass'? - introduce food and wine matching - These WILL increase wine sales!
3. Promote the service - step up marketing activity; you need to boost sales and make customers aware of your new and exciting 'by the glass' offer. Most importantly don't jeopardize your profits by offering a limited, poor quality 'by the glass' service - remember...it's your best liquid asset!
4. Look for ways to minimize costs - Don't lose your bottle - eliminate wastage and maximise every drop of profit by investing in Le Verre de Vin commercial grade wine preservation system.
Lower customer spending, resulting in decreasing revenues / profits, coupled with increasing pressure from competitors, means trading conditions will undoubtedly get tougher for operators. One category stands above all others as an unwavering revenue stream...'wine by the glass.'
British wine drinkers are not drinking less volume but they are looking for the best possible deals. This highlights the importance of getting your wine offer right.
Here are a few ways to increase business with Le Verre de Vin & 'wine by the glass':
1. Delight your customers and you will keep them - Be sure not to limit your offer to low end products. Offer an extended 'by the glass' range, keep it fresh and flexible to appeal to more peoples tastes...keep them interested. If you're not offering it, your competitors might well be! Consumers belts are tightening, so when they spend their money make sure they come to you.
2. Innovate - Now is the time to appeal to your customers' tastes and ensure they give you their business. Extend your 'by the glass' offer - why not launch sparkling 'wine by the glass'? - introduce food and wine matching - These WILL increase wine sales!
3. Promote the service - step up marketing activity; you need to boost sales and make customers aware of your new and exciting 'by the glass' offer. Most importantly don't jeopardize your profits by offering a limited, poor quality 'by the glass' service - remember...it's your best liquid asset!
4. Look for ways to minimize costs - Don't lose your bottle - eliminate wastage and maximise every drop of profit by investing in Le Verre de Vin commercial grade wine preservation system.
Make Beer at Home - Cheap and Simple
Ever thought about discovering how to make beer at home? As anybody who enjoys frequenting the types of eateries who display the brass brewing apparatus they generate their own "house ale" in will advise you, discovering how to create ale the way these restaurants do is equally uncomplicated and a lot of fun once you learn about the beer recipes and brewing provisions available which should allow you to make beer at home.
Obviously it's not possible to fit the type of equipment the eateries employ into an apartment building or most residences, let alone manage to pay for the type of massive cost that accompanies creating great amounts of ale, but don't worry - to make beer at home needs barely a part of the equipment. Actually, you'll be amazed at how straightforward it truly is to make beer at home with the least amount of equipment.
To create a start with your idea to make beer at home, all that's truly needed is a quantity of ready-made malt with hops plus a fermenter pot with an air-lock (6 gallons in size). Malting grains was a beforehand complicated and messy procedure but with the arrival of malt extract in containers it's now very simple.
It is honestly as straightforward as this:
Blend, brew, bottle, enjoy!
The actual combination is completed in the fermenter we talked about previously - warm water, malt supplies, add cold water followed by the yeast. It is similar to a bread machine but even easier. The brewing itself is completed by the yeast so no extra labor for you followed by just bottling the outcome and enjoying the outcome!
The other benefit to beginning to make beer at home instead of purchasing big name ales as well of the sense of accomplishment and the enjoyment of it, is the huge cash savings you can create. Six gallons of your preferred formula will cost you somewhere between 20 and thirty bucks. Contrast that to the big brands and tell me which is most price effective!
Last but most definitely not least comes the flavor! Homebrewed ale just tastes superior - why else do the eateries who make their own do so much more business than the establishments who simply hand out the mass fashioned stuff you can purchase at the shop? It is because their ale is newly made, cool tasting and stimulating.
You can create that ale yourself and sample the difference by learning to make beer at home.
Obviously it's not possible to fit the type of equipment the eateries employ into an apartment building or most residences, let alone manage to pay for the type of massive cost that accompanies creating great amounts of ale, but don't worry - to make beer at home needs barely a part of the equipment. Actually, you'll be amazed at how straightforward it truly is to make beer at home with the least amount of equipment.
To create a start with your idea to make beer at home, all that's truly needed is a quantity of ready-made malt with hops plus a fermenter pot with an air-lock (6 gallons in size). Malting grains was a beforehand complicated and messy procedure but with the arrival of malt extract in containers it's now very simple.
It is honestly as straightforward as this:
Blend, brew, bottle, enjoy!
The actual combination is completed in the fermenter we talked about previously - warm water, malt supplies, add cold water followed by the yeast. It is similar to a bread machine but even easier. The brewing itself is completed by the yeast so no extra labor for you followed by just bottling the outcome and enjoying the outcome!
The other benefit to beginning to make beer at home instead of purchasing big name ales as well of the sense of accomplishment and the enjoyment of it, is the huge cash savings you can create. Six gallons of your preferred formula will cost you somewhere between 20 and thirty bucks. Contrast that to the big brands and tell me which is most price effective!
Last but most definitely not least comes the flavor! Homebrewed ale just tastes superior - why else do the eateries who make their own do so much more business than the establishments who simply hand out the mass fashioned stuff you can purchase at the shop? It is because their ale is newly made, cool tasting and stimulating.
You can create that ale yourself and sample the difference by learning to make beer at home.
Low Alcohol Beer
The history of beer
Brewing is one of the oldest processes known to and perfected by man. As with many other items of daily use, the Chinese are credited with being the first ones to brew a type of beer called Kui . This was almost 5000 years ago. The humble beer has evolved over the years and is now brewed in almost all countries of the world.
Beer in today's world
Depending on the region of the world where the beer originates, there are differences in the strength, taste and colour of the beer. Australia is a large producer of beer, as well as being a large consumer. As per a 2004 statistic, Australia was the fourth largest consumer of beer in the world after the Czech Republic, Ireland and Germany.
Many different types of beer are available on the market today and light beer or non-alcoholic beer has become very popular. Such beers have been popular in Europe for a long time now and the Australian market, too, is waking up to the benefits of the same.
One of the most popular ultra light beers in Europe is Schlossgold, originating in Austria, which has a fresh taste with the quality of a full-strength beer. Whilst the beer does contain 0.4 percent of alcohol, it is not liquor and is considered a non-alcoholic drink by most of the authorities. Therefore, Schlossgold non-alcoholic beer is a potential product for all retailers, small or large, without a liquor license. You can also drink and drive with Schlossgold. It is currently available in Woolworth s supermarkets in NSW, QLD and VIC and in clubs.
Konrad Beverages is a Sydney-based company that represents various international drinks and brands in Australia. Apart from representing Schlossgold low alcohol beer, they also sell a power drink called Powerking from Holland, which is available in three flavours (Classic, Cranberry and Sugar Free) and a natural mineral water from Slovakia. The range contains a first in Australia; the natural mountain mineral waters are mixed with herbs and flowers. Thereare seven different flavours: Dandelion, Sage, Wild Thyme, Lemon Balm, Sparkling, Low and Still Mineral Waters
Brewing is one of the oldest processes known to and perfected by man. As with many other items of daily use, the Chinese are credited with being the first ones to brew a type of beer called Kui . This was almost 5000 years ago. The humble beer has evolved over the years and is now brewed in almost all countries of the world.
Beer in today's world
Depending on the region of the world where the beer originates, there are differences in the strength, taste and colour of the beer. Australia is a large producer of beer, as well as being a large consumer. As per a 2004 statistic, Australia was the fourth largest consumer of beer in the world after the Czech Republic, Ireland and Germany.
Many different types of beer are available on the market today and light beer or non-alcoholic beer has become very popular. Such beers have been popular in Europe for a long time now and the Australian market, too, is waking up to the benefits of the same.
One of the most popular ultra light beers in Europe is Schlossgold, originating in Austria, which has a fresh taste with the quality of a full-strength beer. Whilst the beer does contain 0.4 percent of alcohol, it is not liquor and is considered a non-alcoholic drink by most of the authorities. Therefore, Schlossgold non-alcoholic beer is a potential product for all retailers, small or large, without a liquor license. You can also drink and drive with Schlossgold. It is currently available in Woolworth s supermarkets in NSW, QLD and VIC and in clubs.
Konrad Beverages is a Sydney-based company that represents various international drinks and brands in Australia. Apart from representing Schlossgold low alcohol beer, they also sell a power drink called Powerking from Holland, which is available in three flavours (Classic, Cranberry and Sugar Free) and a natural mineral water from Slovakia. The range contains a first in Australia; the natural mountain mineral waters are mixed with herbs and flowers. Thereare seven different flavours: Dandelion, Sage, Wild Thyme, Lemon Balm, Sparkling, Low and Still Mineral Waters
Tuesday, July 28, 2009
Food and Drinks in Moldova
Moldova is rich in fertile soil and in hardworking and caring people. Nature is very generous in Moldova, offering plentiful grapes, fruits, vegetables, meat and milk products and cereals, all of which have found their uses in our national food. The fertile soil and the traditional agricultural methods make possible the cultivation of a diverse range of ecologically pure raw materials.
Moldovan cuisine has had a great influence on the traditional food of the other nationalities that live on this territory. At the same time some elements have been incorporated from Ukrainian, Bulgarian, Gagauzian and Russian cuisine, as well as elements taken some centuries ago from Greek and Turkish food.
The ingredients used in the traditional meals are: a variety of vegetables like tomatoes, green peppers, aubergines, white cabbage, beans, onions, garlic, etc. The vegetables are used for salads and sauces; they are baked, pickled, salted, and canned thus becoming a real food art. The maize and maize flour give a specific color to the traditional meals, like soups, biscuits, flakes, alcohol free drinks, etc. The most common is “mamaliga” – a maize porridge or polenta with a fine and delicious taste. "Mamaliga" is served together with diced meat, cheese, fried meat, cream, etc.
Meat cooked for the first and the second course has a special place in the Moldovan food. The most common are chicken soup, goulash, roast meat, grilled minced meat rolls, etc. A lot of meat courses are grilled over charcoal. But before the grilling procedure the meat is properly picked.There is not a holiday without cabbage rolls, meat jelly, noodles, etc. The traditional table is not complete without biscuits, pies, cake dipped in syrup and fruit.
In different parts of Moldova there are local cuisines. In the East the Ukrainians prefer borsch, in the south the Bulgarians can offer a delicious chicken sauce – mangea, and the Gagauzians may serve you şorpa – a spicy ram soup, and the Russians will offer you their traditional pelmeni – a kind of roll stuffed with meat.
The Moldovan cuisine is served with a variety of traditional drinks: stewed fruits, juices, as well as alcoholic drinks like: wine, brandy, "tuica" – plum brandy, etc.
Wine growing in Moldova is a century-old tradition. The famous Moldovan wines are well known and appreciated at home and far beyond the country borders. The wines can be dry, sweet and strong, they have a varied bouquet of flavours and colours. For wine producing European vines are used such as: Sauvignon, Cabernet, Muscat, etc., as well as Moldovan varieties: Feteasca, Black Rara, Moldova, etc.
Strong drinks such as plum brandy, are produced using traditional methods.
Wine tastings are offered in most Moldovan cellars.
Moldovan Cuisine: Delicious Recipes and Cooking
Moldovan cuisine has had a great influence on the traditional food of the other nationalities that live on this territory. At the same time some elements have been incorporated from Ukrainian, Bulgarian, Gagauzian and Russian cuisine, as well as elements taken some centuries ago from Greek and Turkish food.
The ingredients used in the traditional meals are: a variety of vegetables like tomatoes, green peppers, aubergines, white cabbage, beans, onions, garlic, etc. The vegetables are used for salads and sauces; they are baked, pickled, salted, and canned thus becoming a real food art. The maize and maize flour give a specific color to the traditional meals, like soups, biscuits, flakes, alcohol free drinks, etc. The most common is “mamaliga” – a maize porridge or polenta with a fine and delicious taste. "Mamaliga" is served together with diced meat, cheese, fried meat, cream, etc.
Meat cooked for the first and the second course has a special place in the Moldovan food. The most common are chicken soup, goulash, roast meat, grilled minced meat rolls, etc. A lot of meat courses are grilled over charcoal. But before the grilling procedure the meat is properly picked.There is not a holiday without cabbage rolls, meat jelly, noodles, etc. The traditional table is not complete without biscuits, pies, cake dipped in syrup and fruit.
In different parts of Moldova there are local cuisines. In the East the Ukrainians prefer borsch, in the south the Bulgarians can offer a delicious chicken sauce – mangea, and the Gagauzians may serve you şorpa – a spicy ram soup, and the Russians will offer you their traditional pelmeni – a kind of roll stuffed with meat.
The Moldovan cuisine is served with a variety of traditional drinks: stewed fruits, juices, as well as alcoholic drinks like: wine, brandy, "tuica" – plum brandy, etc.
Wine growing in Moldova is a century-old tradition. The famous Moldovan wines are well known and appreciated at home and far beyond the country borders. The wines can be dry, sweet and strong, they have a varied bouquet of flavours and colours. For wine producing European vines are used such as: Sauvignon, Cabernet, Muscat, etc., as well as Moldovan varieties: Feteasca, Black Rara, Moldova, etc.
Strong drinks such as plum brandy, are produced using traditional methods.
Wine tastings are offered in most Moldovan cellars.
Moldovan Cuisine: Delicious Recipes and Cooking
The Hype About Herbal Chinese Tea
When herbal Chinese tea is mentioned, it is simply the medicinal herbal tea made from Chinese medicinal herbs. These herbs are boiled in water and served like a tea but without the tea plant, Camellia sinensis. These medicinal herbs are mixed together for their medicinal or physical results and are called 'tea' even without the physical presence of the tea plant. This herb tea is a kind of tea soup from Guangdong and is made to cool off the body because of the hot and humid weather in that area. However, this is the traditional herbal Chinese tea which is very much different from the herbal Chinese tea we know of today.
Herbal Remedies
The herbal Chinese tea we know of today is usually any tea that is blended with herbs, flowers or fruits either to cure an illness or to just sooth the body. Here are some common herbs that are mixed with tea and the remedies they are known for:
1. Chamomile is the herb known for calming the nerves, relieving stomach pains and preventing ulcers.
2. Garlic is a natural antibiotic. It also reduces cholesterol and prevents the formation of blood clots thus preventing heart attacks.
3. Ginseng is used to increase energy and protects the liver and stimulates the immune system.
4. Raspberry Leaf is used to help prevent miscarriage during pregnancy, help lessen the effect of morning sickness and treat uterine problems.
5. Peppermint helps in indigestion and bowel irritability problems.
6. Ginger prevents internal blood clots thus reducing the risk of heart attacks. It can also be used for motion sickness and to sooth the throat.
7. Honey helps in reducing cholesterol and can help heal wounds.
8. Licorice is used to relieve ulcers and sore throats.
9. Anise can flush out parasites from the body, treat digestive problems, relieve menstrual cramps and alleviate toothaches.
10. Cinnamon is used to treat colds, diarrhea and other digestive problems.
Some of these herbs should be bruised before mixing with your tea leaves to bring out its properties while others should be fresh or dried, whole or grounded. Also, you should know how much quantity of these herbs can be used for one serving to avoid any allergies or untoward incidents.
Herbal Chinese Teas
There are over the counter herbal Chinese tea nowadays that have already been combined with some natural herbs to add to the inherent benefits that the so-called tea brings. This is called the tisane, an infusion of various plants which may include fresh or dried flowers, roots, leaves, seeds or bark of trees, without the tea plant.
There is also what is termed as flavored tea, which is the actual tea plant or processed tea plant like green tea, black tea, white tea or oolong tea mixed with a plant or flower. This is done to enhance the inherent properties of the tea with that of the flower's or plant's medicinal properties, like Earl Grey is black tea with bergamot or Jasmine tea is Oolong tea with Jasmine flowers.
The hype about herbal Chinese tea is that whether you go for the traditional or the flavored tea both types are consumed for their medicinal or health benefits. However, there are also safety precautions that should be taken because some herbs may have toxic or allergic reactions. The fact remains that herbal teas cannot make substantiated claims of their medicinal effects because these are traditional to Chinese or Asian cultures only and no documented studies have been made on these herbal teas
Herbal Remedies
The herbal Chinese tea we know of today is usually any tea that is blended with herbs, flowers or fruits either to cure an illness or to just sooth the body. Here are some common herbs that are mixed with tea and the remedies they are known for:
1. Chamomile is the herb known for calming the nerves, relieving stomach pains and preventing ulcers.
2. Garlic is a natural antibiotic. It also reduces cholesterol and prevents the formation of blood clots thus preventing heart attacks.
3. Ginseng is used to increase energy and protects the liver and stimulates the immune system.
4. Raspberry Leaf is used to help prevent miscarriage during pregnancy, help lessen the effect of morning sickness and treat uterine problems.
5. Peppermint helps in indigestion and bowel irritability problems.
6. Ginger prevents internal blood clots thus reducing the risk of heart attacks. It can also be used for motion sickness and to sooth the throat.
7. Honey helps in reducing cholesterol and can help heal wounds.
8. Licorice is used to relieve ulcers and sore throats.
9. Anise can flush out parasites from the body, treat digestive problems, relieve menstrual cramps and alleviate toothaches.
10. Cinnamon is used to treat colds, diarrhea and other digestive problems.
Some of these herbs should be bruised before mixing with your tea leaves to bring out its properties while others should be fresh or dried, whole or grounded. Also, you should know how much quantity of these herbs can be used for one serving to avoid any allergies or untoward incidents.
Herbal Chinese Teas
There are over the counter herbal Chinese tea nowadays that have already been combined with some natural herbs to add to the inherent benefits that the so-called tea brings. This is called the tisane, an infusion of various plants which may include fresh or dried flowers, roots, leaves, seeds or bark of trees, without the tea plant.
There is also what is termed as flavored tea, which is the actual tea plant or processed tea plant like green tea, black tea, white tea or oolong tea mixed with a plant or flower. This is done to enhance the inherent properties of the tea with that of the flower's or plant's medicinal properties, like Earl Grey is black tea with bergamot or Jasmine tea is Oolong tea with Jasmine flowers.
The hype about herbal Chinese tea is that whether you go for the traditional or the flavored tea both types are consumed for their medicinal or health benefits. However, there are also safety precautions that should be taken because some herbs may have toxic or allergic reactions. The fact remains that herbal teas cannot make substantiated claims of their medicinal effects because these are traditional to Chinese or Asian cultures only and no documented studies have been made on these herbal teas
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