Stories In Life» luscious foods

Culinary Skills, Improving it

adminchari — Fri, 21 Oct 2011 19:35:34 +0000

It is gradually more important for food manufacturers to utilize both culinary professionals and food scientists in their Research and Development efforts, else we are heading towards a society where there won’t be any good food to eat. Food flavors can be either added to foods or developed during cooking processes. However, processes used in the kitchen usually produce different results than those in manufacturing.

Culinary professionals can help scientists envision fine restaurant food presentations, which can then be taken and duplicated on a large scale through flavor and/or process technology. Although working together can be challenging, food scientists and culinary professionals can benefit from learning each other’s perspectives on product development. Language/terminology differences can create communication gaps as are often the case when people in different disciplines work together.

Matthew Walter, corporate chef at a flavor and ingredient house, says, “To work with manufactured food, a chef does not need to become a food technologist, but does need to understand the ingredients and the parameters within which they are working. When both the culinary and technical views come together, the highest quality product results.” Walters also adds that it is definitely possible to have fine restaurant-quality manufactured food. “Anything can be done for a cost, and while cost has traditionally been the biggest inhibitor of high quality, people are willing to pay for good food,” he adds.

Some feel that a smaller setting can be a friendlier atmosphere for a combination culinary/food science developed product. The larger the company, the more challenging it can be for the two disciplines to work together. Developing a product with fewer people allows everyone to wear more hats and it may be easier for the group to collaborate. People tend to be more specialized in larger companies with each person providing a specific contribution to a product before handing it off to someone else.

Although it is still not extremely common to have personnel from these two differing disciplines working together, the end product is often superior and more quickly developed when scientists and culinary experts put their heads together. This combination of talents creates a synergy that helps the product development team cover all its bases.

Best Cooking Cauliflower with Potatoes

adminchari — Tue, 21 Jun 2011 11:12:22 +0000

Cauliflower and potatoes can be cooked in a pan with the addition of Indian spices to create a nutritious and appetizing side dish. Indian spices enhance and add to the flavors of cauliflower and potatoes; chili peppers add a mouth-watering kick to this dish. Potatoes are an excellent source of fiber, carbohydrates, vitamin C and iron; cauliflower contains these nutrients, too. For best results, use potatoes that are not wrinkled, soft or green. The cauliflower you use should be white or slightly off-white in color and without dark spots.

Fill two large bowls with cold salted water. Put the heads of cauliflower in them, and let the cauliflower remain in the water 30 minutes to remove any dirt. After 30 minutes, rinse the cauliflower off and dry with paper towels. Place the cauliflower on a cutting board and cut off 1/2-inch pieces of cauliflower florets. Set the cauliflower florets aside.
Peel the skin off of the potatoes and cut the potatoes into 1/2-inch pieces. Put the diced potatoes in a large bowl filled with cold water. Set the bowl aside.
Mix the turmeric, cumin powder, coriander powder, chili powder, grated ginger and 1/2 cup of water together in a small bowl and set the bowl aside.
Heat the canola oil in a large pan. When the oil is hot, add the cumin seeds, lower the heat and cook the seeds for about two to three minutes.
Add the small bowl of ingredients to the pan and stir the contents. Let the pan of ingredients simmer for about three minutes.
Add two cups of water to the pan, and raise the heat to a medium to high temperature.
Drain the potatoes in a colander and add them to the pan after blotting them dry with paper towels. Stir the ingredients, cover the pan and cook everything for 10 minutes.
Add the cauliflower to the pan after 10 minutes and stir to mix. Cook the ingredients for another 15 minutes.
Chop the tomato, garlic clove and chili pepper while the potatoes and cauliflower are cooking.
Put the tomato, garlic and chili pepper in the pan after 15 minutes, stir and cook for another five minutes.
Add the cilantro when the potatoes and cauliflower are done, cover the pan and let the flavors blend for five minutes before serving this dish.

Eating Potato Skins Health Benefits

adminchari — Tue, 17 May 2011 02:01:30 +0000

Essentially, potatoes are a versatile carbohydrate source that can be eaten for breakfast, lunch or dinner. The tuber is a low calorie food high in vitamin C, vitamin B and beneficial iron. But it’s not just the meat of the potato; potato skins are high in fiber and other vital nutrients. Potatoes are low in calories, fat-free and cholesterol-free. A medium-sized potato contains only 100 calories per serving. Potatoes also are low in carbohydrates, weighing in at about 26 grams or 9 percent of the daily allowance. Tubers are a low sodium, low sugar food. A low calorie, nutritious diet is the foundation of any weight loss program. Diets low in sodium can help reduce the risk of stroke and high blood pressure.

Potato skins offer 2 grams of fiber per serving, about 8 percent of the recommended daily allowance. Potatoes contain as much fiber as foods like whole wheat pasta, whole wheat bread and other fiber-rich whole grain products. Eating fiber helps lower the risk of heart disease and diabetes. Fiber also helps lower cholesterol, control blood sugar levels and create a feeling of fullness, which aids weight loss. The naturally occurring substance found in legumes, whole grains, vegetables and fruits can relieve or prevent constipation by promoting the movement of materials through your digestive tract.

One whole potato with skin contains 45 percent of the recommended daily allowance of vitamin C. The skin itself contains about 9 percent of the recommended daily allowance. Vitamin C helps to heal wounds and is high in cancer-fighting antioxidants. The vitamin also helps boost your immune system, allowing you to fight off disease.

Potatoes with skin are rich in B vitamins. Vitamin B helps to synthesize muscle-building amino acids and healthy red blood cells. A single serving of potato skins offers 6 percent of the daily allowance of iron. Iron aids in oxygenating blood cells, improves muscle and brain function and prevents the onset of anemia.

Healthy Snacks Ideas

adminchari — Tue, 16 Feb 2010 13:37:38 +0000

Experts have long stressed the importance of eating for our beauty as well and not just for the body and our silhouette. Just like smoking or too much chocolate can ruin the complexion and damage the teeth, certain foods encourage the healthy growth of nails and hair, or focus on ridding the face of spots and even wrinkles. Three of them also make great snacks, as Glamour magazine points out.

If we happen to be at work, with hardly enough time for a proper mini-break for a snack, there is still hope for us to eat something that is good for our body and our health. That is to say, don’t reach for the bar of chocolate or bag of chips yet, because there are other options as well. Kiwifruit is perfect in this sense, Glamour explains, citing the words of Lisa Drayer, M.A., R.D., an expert beautritionist and author of “The Beauty Diet,” speaking to Woman’s Day.

Blueberries and tomatoes also make for wonderful snacks that also take care of your appearance. Blueberries are like “antioxidant powerhouses” that “help rid your body of toxins, says Drayer. Sprinkle some in your yogurt or over a bowl of cereal,” the magazine urges. Moreover, “The lycopene in tomatoes wards off many diseases and may also help protect your skin from sunburns,” and you can serve them with low-fat cheese or plain, if you like them this much.

Aside from the above-mentioned tips, remember to drink plenty of water, as it will keep you hydrated, which will inevitably become obvious in your complexion as well. Drinking enough water also ensures you never go starving (in the sense it can make you feel full), which would lead to overeating and, of course, weight gain.

Making your Water Flavored and Exciting

adminchari — Fri, 11 Dec 2009 15:59:55 +0000

Most of us are feeling the effects of the holiday now and the traditional meal in particular for the days to come. One way to cut down on calories these days without actually feeling like it is by replacing diet with flavored water that we can prepare ourselves. We all know that juices and sodas now usually come with very high sugar content, which is why they’re often referred to as caloric bombs that deliver only empty calories. This translates into a few inches more on our waist and, of course, a decrease in health as well. To prevent that while still enjoying a sweet drink, we can learn how to make our own flavored water.

It is possible that we might get bored very easily by simply adding a slice of lemon in our glass of water. If, for instance, we don’t have time to make homemade lemonade and drink it instead of water, we can add a few drops of natural juice to a bottle of water and thus make sure it gets a special, but vague flavor. The combination of lime and orange is to kill for.

Adding herbs to your water put a few sprigs of fresh mint in my H20 pitcher or even lemongrass. Add freshly cut cucumbers. This small addition really gives water a clean and refreshing taste that is ever so subtle. Add fresh sliced ginger, and you’ve made yourself a natural tummy tamer. Or you can add pickle juice to water and make your own electrolyte replacement drink. It might sound gross but it really works! For a hint of sweetness, crush up some berries or pomegranate seeds into your water. But, if you’re really craving soda, liven up soda water.

Roasting Chicken in 30min Using Conventional Oven

adminchari — Sat, 14 Nov 2009 13:32:12 +0000

If you are using a conventional oven, don’t worry, it’s easy. You simply cut it into quarters using either a sharp cook’s knife or kitchen shears. Start at the tail end with the chicken on its back and cut down through the parson’s nose. Now stand the chook on its neck with the backbone towards you and cut straight down, using the notch in the parson’s nose as your starting point.

Flatten out the bird, skin-side down, and cut from neck to tail, through the center of the gelatinous membrane that forms the breast-bone. Finally, cut across the halves between the thigh and breast to make your quarters. You will easily see where to do this. It’s a natural cutting point. Place the pieces skin-side up in a roasting tin large enough to hold them without overlapping, brush them with the mixture given above, and bake for 30 minutes, basting once.

For the last five minutes turn the oven heat to full, which will help to give a crisper finish. You can miss out this step if you intend to discard the skin. As always with roasted meat, once the cooking time is over keep the chicken warm but let it stand for five minutes before carving. This lets it relax and allows the juices to spread evenly throughout the joint.

When you carve the breast, instead of slicing it lengthways as you normally would, remove it from the bone in one piece and then slice it at a slight angle, starting at the neck end and working back. You can join the legs in the usual way.

Tips for a Smarter Lunch

adminchari — Sat, 07 Nov 2009 01:27:10 +0000

Most of us would agree that lunch is a happily anticipated break in people’s workday. But how often after lunch do you feel over-stuffed and ready for a nap—anything but work? Whether you are packing lunch, grabbing it on the go, or eating out, you can make smart choices that will cut back on calories and bring you energy for the rest of your day. Best of all, these tips can decrease costs, too!

Soup up your lunch – soup is a simple lunch that won’t weigh you down; in fact, studies have found that people who eat a serving of soup daily lose more weight than those who eat the same amount of calories but don’t eat soup. Nutritious low-salt soups will nourish you as they flush waste from your body; best of all, soup is easy for your body to assimilate and you will return to lunch with renewed energy and untroubled digestion. Go for homemade soup whenever possible to steer clear of the salt and chemicals in canned soups.
Brown foods bring energy – if you struggle to stay awake in the afternoon, you’re not alone. Many people feel suddenly drowsy a few hours after lunch. This is usually because lunch consists largely of carbohydrates, which burn very quickly, leaving you without enough energy to make it until dinner. For more energy, switch from “white” foods to “brown” foods. Unlike white rice, white bread, and white pasta, brown rice is packed with magnesium, an essential mineral that your cell’s mitochondria use for energy production.
Protein for steady energy – proteins are low on the glycemic index, so they burn slowly and give you steady fuel that will last two to four hours. A piece of chicken, turkey, or fish with a salad is an excellent lunch. Choose a light lunch that includes about 4 ounces of protein, the size of a deck of cards. Skip starchy foods and sweets at lunchtime—after the initial stimulation, fatigue soon follows.

food for a healthy snacks

adminchari — Wed, 04 Nov 2009 02:44:28 +0000

It has been always stressed by experts how important eating is not just for our body and silhouette but as well as for our beauty. Just like smoking or too much chocolate can ruin the complexion and damage the teeth, certain foods encourage the healthy growth of nails and hair, or focus on ridding the face of spots and even wrinkles. Some of them also make great snacks. Like for instance you were at work, with hardly enough time for a proper mini-break for a snack, there is still hope for us to eat something that is good for our body and our health.

Kiwifruit is perfect in this sense, Glamour magazine explains, citing the words of Lisa Drayer, M.A., R.D., an expert beautritionist and author of “The Beauty Diet,” speaking to Woman’s Day. This little green fruit is the most nutritionally dense of them all. This is also loaded with vitamin C, boosting the production of collagen, which improves your skin’s elasticity. The best way to enjoy kiwi? Cut in half. It creates its own bowl, so you can just eat it with a spoon. By serving it like this, you will avoid getting kiwi juice all over the keyboard or, even worse, on your clothes.

In addition, Blueberries and tomatoes also make for wonderful snacks that also take care of your appearance. Blueberries are like “antioxidant powerhouses” that “help rid your body of toxins. Sprinkle some in your yogurt or over a bowl of cereal. Moreover, the lycopene in tomatoes wards off many diseases and may also help protect your skin from sunburns and you can serve them with low-fat cheese or plain, if you like them this much.

Lunch tips you can bring to work

adminchari — Sun, 01 Nov 2009 00:36:50 +0000

You should bring food that can be enjoyed cold. Or if available, warm up your food over a stove or in a toaster oven. Use the microwave as a last option; though convenient, it has been found that microwave cooking destroys some important nutrients in your food. If you choose to use the microwave, try to avoid plastic containers or plastic wrap because studies have shown that when these are microwaved, they can leach dioxins, phthalates, or nonylphenol. Instead, microwave your food in glassware, corning ware, ceramic or lead-free terra cotta bowls. So, here are some lunch meals to bring:

Greens with steamed beets sprinkled with pine nuts, walnuts, and shredded chicken
Avocado and turkey sandwich on whole wheat bread.
Whole grain pasta with organic meat sauce.
Brown rice or quinoa with sautéed veggies.
Veggie stir-fries or boiled dumplings.

pineapple burger

adminchari — Mon, 31 Aug 2009 10:58:54 +0000

Ingredients:

1 lb. ground beef
1 tsp. salt
4 canned pineapple slices, drained
4 tbsp. brown sugar
4 tbsp. catsup
4 tsp. mustard

How you do it:
Shape meat into 8 thin patties. Sprinkle with salt. Put 1 slice of pineapple on each of 4 patties. Top with remaining 4 patties and seal edges. Put burgers on broiler pan rack. Broil with tops 4″ from heat until brown, 3 to 5 minutes.

Mix brown sugar, catsup and mustard. Turn burgers. Spoon brown sugar mixture on burgers and broil until done, approximately 3 to 5 minutes. Very surprising and delicious taste.