Food Articles
Cooking Artichokes (FoodArticles)Posted 6 May, 2004 by PAF-News Submitted by: Katherine Marsh
Clip the tips, Crop the tops (1/2 inch or so).
Boil in a large pot weighted down with a plate corel) 1 lemon cut in half and 1 chopped clove of garlic or granualted garlic. Boil for 40 minutes. Drain and Serve with melted butter and/or mayonaise.
 
The Restaurant Rat : Fast-Food Entree Salads: New Leaf or Fig Leaf? (FoodArticles)Posted 16 February, 2004 by PAF-News By Kathryn Martin
Kathryn Martin has covered dining and entertainment from coast to coast – Los Angeles to South Carolina – for more than a decade. She admits to being picky about what she eats, and where she eats it. Contact her at kathryn@thefoodsyndicate.com.
Fast-food restaurants have taken a lot of heat recently about their contribution to the nation’s growing obesity problem. Consumer advocates have criticized these eateries for the preponderance of fat-laden choices on their menus, their “super-sized” portions and lack of nutritional guidance to diners.
In an avowed effort to become part of the solution instead of part of the problem, McDonald’s Corporation has taken a first step toward turning the tide of obesity in America – or at least, of its own bad press on the subject.
Last month, the fast-food giant launched a line of entree salads, paired with actor Paul Newman’s signature salad dressings. Patrons at Golden Arches outlets nationwide can now get a choice of Caesar, California Cobb or Bacon Ranch salad, with or without meat, and a selection of Newman’s Own dressings.
For those who rely on fast-food outlets because of time or budget constraints, the news of some healthier menu choices seems encouraging. But has the world’s leading food retailer really turned over a new leaf ─ or merely a public relations fig leaf?
The numbers tell the story, and as usual, the devil is in the details. A plain McDonald’s Caesar salad contains 6.7 ounces of crisp mixed greens, tomatoes, shaved carrots and grated Parmesan cheese and weighs in at 90 calories, with 4 grams of fat. Take the grilled chicken version and you gain about 20 grams of protein, along with 120 calories and 3 fat grams. The chicken, served warm, is tender and pleasantly spicy. Skip the creamy Caesar dressing that comes with it (190 calories, 18 fat grams); instead, ask for the light balsamic vinaigrette dressing (90 calories). The result: a healthy, decent-tasting light lunch for under 300 calories. Not bad for fast food.
Opt for the bacon ranch salad and it’s another story. The basic model, mixed greens topped with cheddar and jack cheeses and bacon bits, has 140 calories, 10 fat grams. Take the grilled chicken option and you’re at 270 calories; go for crispy chicken and it’s 370 (21 fat grams). Toss on a packet of ranch dressing and you’re at 660 calories with 51 grams of fat.
You might as well have a Big Mac (590 calories, 34 grams) or – what the heck? – two slices of pepperoni pizza at Domino’s, a mere 560 calories and 20 fat grams. Salad? No thanks, I’m on a diet!
The pickings are no better – in fact worse – at other fast-food eateries. Burger King’s sole entry in the salad sweepstakes is its chicken Caesar. With Parmesan cheese, croutons and creamy dressing, it weighs in at 495 calories and 27 grams of fat.
Taco Bell gets the prize, however, for least healthy salads. Its express taco salad with chips has 620 calories (31 grams of fat); or go for the taco salad in a fried tostada shell, a whopping 790 calories and 42 grams of fat.
McDonald’s deserves credit for at least trying to offer more wholesome choices. But for those trying to eat a sensible, healthy diet, it’s still a case of “buyer beware.”
Do you like smoked food? There are things you should know about.... (FoodArticles)Posted 12 November, 2003 by PAF-News Mesquite wood is used in barbecuing and smoking foods. It gives foods a slightly sweet smokey flavour. Mesquite is the common name for several small spine hardwood trees or shrubs of the genus Prosopis in the pea family. They are native to the southwestern U.S., Mexico, Central America and the Caribbean Islands.
Although you may like smoked foods, they contain polycyclic aromatic hydrocarbons which are known carcinogens. Smoked foods are known to be carcinogenic when eaten as a regular part of a person's diet. Most people do not eat enough smoked foods for this to be a major concern.
HOWEVER, the hotter the wood or charcoal burns, the more polycyclic aromatic hydrocarbons that are produced. And mesquite burns hotter than hardwood charcoal, and produces much more of these dangerous hydrocarbons.
According to a study on the subject, in meat cooked with mesquite as opposed to hardwood charcoal, the cancer causing polycyclic aromatic hydrocarbons is 8 times higher and the benzopyrene - the most dangerous hydrocarbon - 40 times.
Hmmmmm.......
Culinary Curiosity. Oysters: Maybe aphrodisiac, definitely delicious (FoodArticles)Posted 26 August, 2003 by PAF-News By Jennifer Brule`
Jennifer Brule` is a classically trained chef, food writer and mother. Each of her hip and sassy columns feature an ingredient demystified with humor and facts. Contact her at jennifer@thefoodsyndicate.com.
Oysters have forever been the object of myth and intrigue. Coveted by some because of their crisp, delicately salty, oceanic flavor. Repulsive to others because of their gelatinous, gray appearance. And of course, who can discount the bivalve’s infamous, if not altogether dubious aphrodisiac reputation.
When live oysters are eaten raw, eager diners wedge the shellfish open, drizzle them with a bit of lemon, cocktail sauce or maybe sauce mignonette (a classic French sauce of vinegar, shallots, parsley and peppercorns), and slide them off the shells into their mouths where they ease down the gullet and into the gastric abyss. A brief, but addicting experience for those who favor them.
But oysters are also lovely grilled right in their shells on top of a hot grate. Or heaped into a wet burlap bag, as southerners like, and roasted outdoors. There’s the cornmeal-dredged and fried recipe with a side of tartar sauce. The Native Americans perfected oyster stew. And a colonial Chesapeake Bay treat was the oyster pie. There are a thousand ways to enjoy eating oysters.
The Romans are credited with first discovering oysters in the cold waters of Britain, bringing them back to Rome where they cultivated them in the 4th century B.C.. It is thought that they appreciated the oysters legendary properties of l’amour and paid a premium for them, in gold. One could say that the oyster was to ancient Romans, as Viagra is to American baby boomers.
The oysters’ famed aphrodisiac qualities seem to be a mix of fact and fiction. Oysters do contain a high amount of zinc. Zinc controls progesterone levels in men, a lack of which can cause male impotence. And the word ‘aphrodisiac’ came about when the Aphrodite, the Greek goddess of love, popped forth from the sea on an oyster shell and gave birth to Eros. The combination of fact and fable seem to have forever imbedded into our minds, the oysters’ reputation.
Today, in the U.S., oysters are mainly cultivated off the shores of Long Island, the Gulf coast of Louisiana, the Chesapeake Bay and in the waters off Washington state.
A female oyster releases between 10 and 100 million eggs annually. Of these, only a very few will live to become larvae and grow into mature oysters. Most will be eaten up while in the larvae stage by fish.
After 1 and ½ years (in warm water) or 5 years (in colder water) the oyster will be between 2 and 6 inches in length and be ready to harvest.
When looking at a shucked oyster it’s hard to imagine that it is actually an animal, but it is. It breathes much like a fish does, it has kidneys, and a heart that pumps clear blood through blood vessels. It even has a male or female gender. It is at this point though, that the oyster takes a sharp U-turn in the ‘normal animal’ road. You see, although every oyster is either male or female, at least once in an oyster’s life span, it will switch genders (their little oyster parents seem to be okay with this, though).
Ah, oysters. You may love to slurp them down, raw by the dozens or prefer them grilled, fried, baked or broiled. You may avoid them altogether, or devour them for the aforementioned side-effects. No matter how you feel about them, oysters are anything but boring.
For Jennifer's delicious oyster olivada recipe, please click here.
Dining Alone and Loving It - Cooking for One (FoodArticles)Posted 8 July, 2003 by PAF-News By Bonnie Egan - http://www.thefoodsyndicate.com
So you’re living alone and you’re hungry. Nobody’s around asking you what you want for dinner. Poor you. Sure, you know your diet is ridiculous and not especially healthy. Maybe you’ve tried cooking for yourself but it’s just you, so why bother? And I know all about you single vegetarians. The cheese sandwich solution, the nachos…Poor you. Poor you.
Hey, wait a minute. Lucky you! Cooking for one is cheaper than eating in a restaurant. You’re saving money. You can afford to buy small portions of the most expensive food. You can even go organic. So set the table and cook your dinner.
You don’t have to go out and buy fancy cooking equipment (except a salad spinner, if you don’t have one). I also know that to get you started, the recipe has to be easy. So what’s easier than a one-dish meal?
But first you need to set the mood. You deserve to be pampered, and if you live alone it’s up to you to do the pampering most of the time. Put on some music and light some candles. Are you feeling frazzled? There’s nothing like Ella Fitzgerald for jangled nerves. She can sing “Why Was I Born?” and leave you feeling uplifted.
When I first got my CD player, just about every CD I had was Ella Fitzgerald. I’ve been gradually expanding my collection and most of it is jazz. Another delightful jazz performer is James Moody, who sure plays a sweet saxophone. He was recently at the Blue Note in Manhattan with the Dizzy Gillespie “all stars.” Of course, you should put on the music you like—whatever makes you happy and feel good. A lot of single folks tend to eat their dinner standing up the kitchen. If I’m talking to you, get over it. That is definitely not treating yourself nicely.
I usually work at home and I tend to cover every flat surface with papers. I’ve found a great way to clear off my dining table—the box top from my 10 reams of paper. I pile everything in it and put it away for the night. That way I have a nice neat table to sit down and enjoy my dinner.
Now break out the nice dishes, cutlery and stemware. Oh go ahead – you deserve it. And there will only be one place setting to wash up, so it’s no huge bother. But using the good stuff will make a huge difference in your mood. It’s so elegant.
If you’re not eating broccoli, you ought to give it a try. Cruciferous vegetables like broccoli are anti-carcinogenic (translation: protects you from the Big C). This recipe can be made vegetarian or with meat. I eat meat, but not as much as I used to. I’ve found that going even partly vegetarian makes me feel better, and meatless usually means lower in calories. Now that I’ve lost the weight I gained on a meat-and-potatoes diet, I don’t want to gain it back.
Enjoy your dinner and remember – you’re worth it.
Sweet Potato, Broccoli and Fill-in-the-Blank Hash
Ingredients:
4 ounces chicken, pork or baked tofu
1 sweet potato – if you have a big appetite get a big one.
Broccoli from 1 stalk (or more if you love broccoli)
Salt and pepper to taste
Lemon juice from ½ (one-half) lemon for the meat or 2 tablespoons of soy sauce for the tofu
Sour cream
Preparation:
Put some water in a pan with the steamer and turn the heat on. Peel the sweet potato. Chop it into big slices or chunks. Steam, covered, for about 4 minutes. Cut whatever you like of your broccoli into chunks and throw it on top of the potatoes for another 4 minutes (a minute or two longer if you don’t like crispy broccoli). In a large skillet, sauté chicken approximately 3 minutes per side. (You want to be able to cut into the thickest part and see only white, no pink.) Squeeze lemon juice over the chicken. (I heat my tofu in the microwave for a minute, but if you don’t have a microwave, you can throw the tofu into the steamer a minute before the broccoli is done.) Cut the chicken, pork, or tofu into bite-sized pieces. Sprinkle with salt and pepper and add the potatoes and broccoli. This is also the time to cut the potatoes and broccoli into smaller pieces, but don’t use metal in a nonstick skillet. Put it all into a big bowl and spread a tablespoon or two of sour cream on top. I really prefer Tofutti’s “Better Than Sour Cream” to the real thing and soy is so good for us—not just gals either. Soy is thought to prevent prostate cancer.
Asparagus by the plateful (FoodArticles)Posted 7 July, 2003 by PAF-News By Jennifer Brule`
Jennifer Brule` is a classically trained chef, food writer and mother. Over the past decade, she has written for newspapers and national magazines such as Cooking Light. Each of her hip and sassy columns feature an ingredient demystified with humor and facts. Contact her at jennifer@thefoodsyndicate.com.
Man, I love asparagus! Although it’s in peak season right now, (February through June) I eat it year round by the plateful. I like the spears best quickly steamed to crisp/tender, al dente perfection. Melted butter is good, but I prefer it plain with just a light sprinkling of sea salt.
Asparagus has so many attributes and just one detractor (that weird stinky-tinkle factor, but I’ll get to that later). It is a powerhouse of nutrients. A heavy 5-ounce serving has only 20 calories, no fat or cholesterol and is low in sodium. Packed into that 5 ounces is 60 percent of the folic acid we need for the day. Folic acid helps blood cell formation, fights liver disease and is thought to prevent neural tube defects in forming babies. Asparagus is also a good source of vitamins B6, A and C as well as potassium, thiamin and fiber.
Asparagus is part of the lily family and is related to onions, leeks and garlic. It was first cultivated in Greece, 2,500 years ago.
It is a plant that takes patience to cultivate. Spears don’t grow for two years after the crown has been planted, but once the plant begins to produce, it will do so, in season, for as long as 15 years.
The rate at which asparagus grows is remarkable. Remember those lapsed time movies we used to see in biology class that showed grass growing in hyper-speed? Asparagus shoots up almost that fast. Depending on the heat of the sun, some asparagus plants can grow as much as 10 inches per 24-hour period.
Preparation of asparagus is as versatile as it is user-friendly. Steaming or simmering is the most common means of it. In a large sauté pan, bring about 1 inch of water to a boil, add trimmed asparagus (keeping the burner on high) and time 5 minutes as soon as the spears hit the water. Remove, drain and serve.
Roasting is a great hands-off way of preparing. Simply spray a cookie sheet with a non-stick spray and place the trimmed asparagus in a single layer (no oil or butter needed). Roast in a 400-degree oven for 6 to 7 minutes. Grilling brings a slightly nutty flavor to asparagus that I love. Simply place plain, non-marinated asparagus on a prepared grill and roll occasionally for 6 to 8 minutes.
Now, back to the stinky-tinkle thing. It seems to be a derivative of the breakdown of amino acids during digestion. Because there doesn’t seem to be any way around it, you could chalk it up to the cost of eating asparagus. Although, curiously, some people don’t experience this side effect.
Asparagus is a unique, versatile and delicious vegetable. It is also one of the most nutrient-packed. Who knew that health food could actually taste this good?
Like it spicy? ... Try MUSTARD! Find out more... (FoodArticles)Posted 25 July, 2002 by PAF-News The Main Mustard Ingredient
The main ingredient for any mustard is mustard seeds. There are white, yellow, brown and black seeds which come from the mustard plant. The most commonly found is the creamy yellow type, which is the least pungent. The brown type (or Indian mustard) is stronger in flavour, while the black mustard seed is the most powerful of all.
Whole mustard seeds have a pleasant nutty bite to them and can be used to add piquancy to salad dressing and hot sauces. They are especially good when served with fish, chicken and pork and are also delicious added to creamy potato salad, pickles and chutneys.
If you are new to using mustard seeds(especially the two hotter varieties) try with discretion to begin with, increasing the amount as you become more familiar with the flavours.
Dry mustard can be used as it is in cooking, or it may be mixed to a paste with a little warm water. Once mixed it should be left at least 10 minutes to allow time for the flavours to develop. It is only when the powder is mixed with a liquid that the essential oils are released, giving mustard its pungency and sensation of heat.
Types of Mustard
The variety of ready-prepared mustards come in a bewildering number of mouth-watering flavours. These can be made from milled mustard flour or from coarsely crushed seed (the proportions of which vary depending on the type). Some are mixed with vinegar, others with grape juice or wine (and sometimes beer), and often contain various spices, herbs and seasonings, such as honey and horseradish.
English mustard is made from the yellow seed processed with black seeds, wheat flour and turmeric.
German mustard, which is mild and sweet-flavoured, is a mixture of brown and white mustard flour moistened with vinegar and flavoured with various spices.
The mild-flavoured American mustard, popular with children, generally uses only yellow mustard seeds with the addition of sugar, vinegar and salt.
Dijon mustard is made from milled, husked black seeds, flavoured with wine and spices.
The pungent and spicy grainy types of mustard are a mixture of whole, crushed black and yellow seeds with additional flavourings added for individuality.
Mustards of all types can be used to great effect, not only as a condiment, but also as a culinary ingredient. They add bite and piquancy to all types of savory dishes from scrambled eggs, sauces and dressings to barbecued food, soups, casseroles and cheesy biscuits.
Interesting and fun uses of potatoes (FoodArticles)Posted 9 July, 2002 by PAF-News The Incas used to use potatoes for healing:
- Raw slices placed on broken bones to promote healing.
- Carried to prevent rheumatism
- Eaten with other foods to prevent indigestion.
Various folk remedies use potatoes to:
- Treat facial blemishes by washing you face daily with cool potato juice.
- Treat frostbite or sunburn by applying raw grated potato or potato juice to the affected area.
- Help a toothache by carrying a potato in your pocket.
- Ease a sore throat by putting a slice of baked potato in a stocking and tying it around your throat.
- Ease aches and pains by rubbing the affected area with the water potatoes have been boiled in.
Some of the most famous potato dishes we enjoy today were created by mistake Collinet, chef for French King Louis Phillipe (reign 1830-1848) unintentionally created soufflés (or puffed) potatoes by plunging already fried potatoes into extremely hot oil to reheat them when the King arrived late for dinner one night. To the chef's surprise and the king's delight, the potatoes puffed up like little balloons.
In 1853 railroad magnate Commodore Cornelius Vanderbilt complained that his potatoes were cut too thick and sent them back to the kitchen at a fashionable resort in Saratoga Springs, NY. To spite his haughty guest, Chef George Crum sliced some potatoes paper thin, fried them in hot oil, salted and served them. To everyone's surprise, Vanderbilt loved his "Saratoga Crunch Chips," and potato chips have been popular ever since.
Source: Potatohelp.com
Why are sardines so popular? (FoodArticles)Posted 5 July, 2002 by PAF-News Did you know that sardines are some of the most valued fish around the world?
The fact itself is surprising judging by the size of the fish and how many of them there are in the sea, but it's true nonetheless.
Sardines live together in large schools in temperate marine areas. They are known for living in schools numbering in the thousands. mostly in areas like the European, Australian, South African, Californian, and Chilean coasts. Sardines will only grow to about six or eight inches in length.
Why are they so popular?
Sardines are known as a delicacy to many worldwide. Because they are so desired in many parts of the world, sardines are netted thousands of them at a time. They are then cleaned up and shipped worldwide.
Sardines, especially when canned, are an extremely good source of Calcium.
Sardines are also desired as sources of food for other animals. Sardines are fed to dolphins, sharks, and other large fish that are held in captivity.
Sardines are also known as a source of oil extracted from their greasy body and as a ground fertilizer.
The main fact is that sardines are some of the few fish that have so many uses, which explains their high desirebility.
Asparagus - Choosing, Storage and Cooking Tips (FoodArticles)Posted 21 April, 2002 by PAF-News Buying Asparagus:
Green asparagus is the most common variety compared with the costly, imported white and the newly-developed red varieties. When buying asparagus, make sure they have firm, unblemished stalks with tightly closed tips. Stalk thickness is a matter of preference - thin stalks have a grassy, young taste and the thick - a bit more succulent.
Asparagus are available from March through June, although imported asparagus may be found all year round.
Storage:
To store asparagus - refrigerate, upright, in a container of water. If space is a problem, wrap bottom of stalks in a damp paper towel and seal in a plastic bag in the refrigerator up to four days.
Quantity and Nutrition:
1 pound is about 15 stalks
1 pound, trimmed and peeled equals 3 cups
1 serving is 1/2 pound
Asparagus are rich in vitamin A and C.
1 cup has 35 calories.
Cooking Tips:
When cooking, please note that asparagus stalks have an outer fibrous membrane that should be removed with a vegetable peeler before cooking. Snap off tough ends of stalks before cooking.
Cook in salted boiling water for three to four minutes or steam for five to six minutes.
What are ...Tapas? One aspect of Spanish Cuisine (FoodArticles)Posted 8 April, 2002 by PAF-News Originally, and in some bars today, tapas were served, which were simply a few olives or almonds. In some places a selection of cheeses, sausages, serrano ham were served as tapas, often free to accompany the drink before the main meal.
But nowadays, more restaurants serve tapas which are more or less any hot or cold dish that can be served in small portions, so a meal is made up of lots of smaller dishes.
Tapas are typically displayed along the length of the counter of a bar or café to be ordered in a group, or individually. A selection of tapas is ideal for an interesting informal meal, and they are also great for a any party, buffet, picnic or barbecue.
Most can be made quickly and easily. Many can be made in advance and served at room temperature. Others are partly prepared and then finished at the last minute before serving.
Typical ingredients for tapas include - olives, pickled fish, schrimps, octopus, sausages, ham, mushrooms, peppers, aubergines.
How old is ... the cheese? A bit of history... (FoodArticles)Posted 1 March, 2002 by PAF-News History of Cheese and Cheesemaking
According to most resources cheese was first made in the Middle East. The earliest type was a form of sour milk, which was discovered when domesticated animals were milked.
According to a legend, cheese was 'discovered' by an unknown Arab nomad. He is said to have filled a saddlebag with milk to sustain him on a journey across the desert by horse. After several hours riding he stopped to quench his thirst, only to find that the milk had separated into a pale watery liquid and solid white lumps. Because the saddlebag, which was made from the stomach of a young animal, contained a coagulating enzyme known as rennin, the milk had been effectively separated into curds and whey by the combination of the rennin, the hot sun and the galloping motions of the horse. The nomad, unconcerned with technical details, found the whey drinkable and the curds edible.
Cheese was known to the ancient Sumerians four thousand years before the birth of Christ. The ancient Greeks credited Aristaeus, a son of Apollo and Cyrene, with its discovery; it is mentioned in the Old Testament.
In the Roman era cheesemaking was done with skill and knowledge and reached a high standard. By this time the ripening process had been developed and it was known that various treatments and conditions under storage resulted in different flavours and characteristics.
The larger Roman houses had a separate cheese kitchen, the caseale, and also special areas where cheese could be matured. In large towns home-made cheese could be taken to a special centre to be smoked. Cheese was served on the tables of the nobility and travelled to the far corners of the Roman Empire as a regular part of the rations of the legions.
During the Middle Ages, monks became innovators and developers and so contributed to the many classic varieties of cheese marketed today. During the Renaissance period cheese suffered a drop in popularity, being considered unhealthy, but it regained favour by the nineteenth century, the period that saw the start of the move from farm to factory production.
Source: "The Cheese Book," by Richard Widcome. Chartwell Books (Seacaucus, NJ), 1978, and various other resources
Seafood Marinade (FoodArticles)Posted 1 February, 2002 by PAF-News Marinades are commonly used with seafood because they enrich the flesh helping to retain its moisture during cooking - over the intense heat of a charcoal fire, frying or baking. At the same time marinades add lots of flavour.
Marinade recipes can include so many different ingredients - coconut milk, citrus juices, herbs, wine, curry powder, even crushed raspberries. The addition of oil or melted butter helps conserve the moisture and succulence of the fish as it cooks.
In general, any marinade should include an acid ingredient (wine, citrus juice, yogurt, vinegar, spirits), a fatty ingredient (oil, butter, coconut milk) and flavourings (spices, herbs, fruit, garlic, mustard).
You could play around with favourite ingredients and create your own unique marinades.
Cast Iron Pans - Do you know all you need to ...? (FoodArticles)Posted 11 January, 2002 by PAF-News I recently purchased a cast iron pan because I've heard and read there is nothing better than food prepared in a cast iron pan. Apparently Mexican dishes, such as fajitas, sausages, eggs and few other dishes taste so much better compared to had they been cooked in a traditional cookware. Of course, it depends on the individual taste.
Because I like facts, I did a little more research to find more about cast iron cookware.
Why Cast Iron?
There are several reasons that people rave about cast iron cookware. It is not only an ideal heat conductor, but it heats evenly and consistently. In addition - it is inexpensive, and will last a lifetime with the proper care. When seasoned, a cast iron pan will be stick resistent and provide delectable meals every time.
Seasoning the Pan
When you season cast iron, you are embedding grease in to the pores of the cookware. Without proper seasoning, cast iron will rust after coming in contact with water. To season your cookware, first warm your pan, then rub a thin layer of oil all over the the surface of the pan, inside and out. Lay the pan upside down inside a 350 degree oven. Most cookware manufacturers suggest heating the pan for one hour, while some cooks suggest up to 4-5 hours for just the right amount of seasoning. This way, the oil will turn in to a non-sticky, hard coating. Allow the pan to cool overnight as it will be quite hot. Seasoning should also be repeated after each use.
Using Your Cast Iron Pan
The most important bit is to preheat your pan to the correct temperature. I read about a very interesting way to check this:
- Water droplets should sizzle, then roll and hop around the pan, when dropped on to the heated surface.
- If water drops disappear immediately after being dropped, the pan is too hot and will surely burn your food.
- If water only bubbles, the pan is not quite hot enough.
Caring For Your Cookware
Simply wash with hot water and detergent and avoid using hard brushes. Be sure to dry it thoroughly immediately after washing, as cast iron is prone to rust. Seasoning your cookware after each use is a must to retain the quality and life of the pan.
Advantages of Cast Iron
Very durable.
Improves with age.
Food has more flavour.
Good heat conductor, heats evenly and quickly.
Inexpensive.
Last a lifetime with minimal or no damage.
Disadvantages of Cast Iron
Very heavy - so take care when lifting.
The bother of repeated seasoning.
Not dishwasher safe.
After all, I thought the disadvantage of weight and repeated seasoning was too much bother - I've only used my cast iron pan once, and my steak burned so the taste wasn't improved at all. Perhaps I need to give it another go ... ?!?!
Parmesan or Parmegiano Reggiano (FoodArticles)Posted 7 December, 2001 by PAF-News There are many Parmesan cheeses, made all over the world, but did you know there is only one Parmigiano-Reggiano?
Although more expensive than the usual parmesan, this granular textured cheese whose processing method hasn't changed in the last 700 years, is usually aged for 2 years. If the parmesan is labeled 'stravecchio' then is aged 3 years, 'stravecchiones' has been aged for 4 years.
Two reasons why Parmigiano-Reggiano has better taste and consistency:
- The flavour of the milk which comes from cows with strictly controlled diets;
- When Parmigiano-Reggiano is made, strict cheese production methods, which haven't changed for centuries, are followed;
Only fresh milk, rennet, and salt are allowed in the dairy. However, in 1984 the laws changed to allow the entire years production be branded Parmigiano-Reggiano. Prior to 1984, only the cheese produced between April and November could be labeled such.
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Articles in this category:
6 May, 2004 Cooking Artichokes
16 February, 2004 The Restaurant Rat : Fast-Food Entree Salads: New Leaf or Fig Leaf?
12 November, 2003 Do you like smoked food? There are things you should know about....
26 August, 2003 Culinary Curiosity. Oysters: Maybe aphrodisiac, definitely delicious
8 July, 2003 Dining Alone and Loving It - Cooking for One
7 July, 2003 Asparagus by the plateful
25 July, 2002 Like it spicy? ... Try MUSTARD! Find out more...
9 July, 2002 Interesting and fun uses of potatoes
5 July, 2002 Why are sardines so popular?
21 April, 2002 Asparagus - Choosing, Storage and Cooking Tips
8 April, 2002 What are ...Tapas? One aspect of Spanish Cuisine
1 March, 2002 How old is ... the cheese? A bit of history...
1 February, 2002 Seafood Marinade
11 January, 2002 Cast Iron Pans - Do you know all you need to ...?
7 December, 2001 Parmesan or Parmegiano Reggiano
19 November, 2001 Banana Mad? Can't do without it? Read some interesting facts ...
13 November, 2001 Love Potatoes? Get the facts ...
4 November, 2001 Hot Dog Story
23 October, 2001 Cheese Cake Facts
16 October, 2001 Are you into ... Lamb?
8 October, 2001 Balsamic Vinegar
4 October, 2001 Types of Coffee Roast and what is Espresso
2 October, 2001 Bismati Rice
28 September, 2001 What is ... Eggplant or Aubergine?
10 September, 2001 Try something different ... Roses
3 September, 2001 Brazil's Cuisine - Staple Ingredients
2 September, 2001 The History of Cheesecake
30 August, 2001 Sushi
28 August, 2001 Broccoli Facts
24 August, 2001 Are you ready for a tempting deal?
18 August, 2001 Jelly Beans
15 August, 2001 Love chocolate? ...Read this
11 August, 2001 Chocolate Story
10 August, 2001 History of Candy
7 August, 2001 Prosciutto. Not just another ham
5 August, 2001 Cereal Facts
4 August, 2001 All About Oysters
31 July, 2001 Do you like poulty?
28 July, 2001 Croatian Cuisine
19 July, 2001 British Cuisine
19 July, 2001 Being Vegetarian
16 July, 2001 Planning a big party?
14 July, 2001 All About ... Kebabs
13 July, 2001 Herbs in your Oil
12 July, 2001 All About Marinades
9 July, 2001 Edible Flowers for your Cooking
9 July, 2001 Are you into Veggies?
8 July, 2001 Blueberry Tips
2 July, 2001 A few words about ' Bulgarian White Cheese' otherwise known to the world as 'Feta Cheese'
2 July, 2001 Do you know all about ... mousse?
1 July, 2001 Gourmet Mushrooms
29 June, 2001 Arabic Cuisine
27 June, 2001 Fruit Time ... Peaches
27 June, 2001 Vanilla Enhances Fruit Flavours
26 June, 2001 Pasta power in its versatility
24 June, 2001 Some unusual ... Grains
24 June, 2001 'Grains' Talk continues .... Couscous
21 June, 2001 Where does Caesar Salad come from ?
20 June, 2001 Are you nuts about ... nuts?
19 June, 2001 'Grain' Talk continues ... Bulgur Wheat
19 June, 2001 'Grain' Talk continues .... Barley
15 June, 2001 Papayas
15 June, 2001 What is ... Tofu
15 June, 2001 Do you know all about Salmon?
14 June, 2001 The Versatility of Zucchini
13 June, 2001 Food Additives Add Quality to Foods
6 June, 2001 The Evolution of the Burger
6 June, 2001 Cooking Mediterranean
4 June, 2001 Courgettes - in season this month
4 June, 2001 All about Marinade
29 May, 2001 A myth about vegetables
29 May, 2001 Cooking With Yogurt
29 May, 2001 Milk and dairy can protect
29 May, 2001 Lobster Fun
29 May, 2001 Biotechnology - More Healthful Foods
25 May, 2001 Are You an Emotional Eater?
25 May, 2001 Is cooked food good ?
25 May, 2001 What are organics?
25 May, 2001 Changing the way we eat
25 May, 2001 Enzymes ... Did you know?
25 May, 2001 Do you like Peanuts ? Read more ...
25 May, 2001 The History of Tea
25 May, 2001 Canned, Fresh or Frozen - Can you tell the difference?
25 May, 2001 How safe are eggs?
25 May, 2001 Passionate About Chips
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