Storing Fresh Parsley (KitchenTips)

Posted 17 July, 2001 by PAF-News

If you can't purchase 'Growing Herbs' (as they sell them in the UK) or grow your own, you can still enjoy fresh parsley.

'Simply keep in a jar and it will last for weeks. Remove the band from stems, but don’t rinse parsley. Place it in a clean jar with stems down, replace lid,and refrigerate. Pour off any water that periodically appears in jar. '

J. Danko
Henderson, NV

Heinz completes acquisition of Classico pasta sauce, and Wyler soup and Bouillon lines (FoodNews)

Posted 17 July, 2001 by PAF-News

H. J. Heinz Company (NYSE:HNZ) has completed the acquisition of the pasta sauce and dry bouillon and soup businesses of Borden Foods Corporation. Terms of the transaction, which was first announced in a news release on June 6, were not disclosed.
"These strong and growing businesses perfectly complement our tomato-based expertise and provide numerous marketing opportunities to further build on our success," noted Heinz Chairman, President and Chief Executive Officer William R. Johnson.

This acquisition brings to Heinz a group of outstanding brands, including Classico® pasta sauces (the number-one premium brand in the U.S.), Aunt Millie's® pasta sauce, Mrs. Grass® Recipe soups and Wyler® bouillons and soups. In addition, Heinz now has the Catelli®, Gattuso® (under license) and Bravo® pasta sauce brands, which are all Canadian favorites. Sales of these businesses total more than US$270 million in Canada and the United States.

This news release contains forward-looking statements regarding the company's future performance. These forward-looking statements are based on management's views and assumptions, and involve risks, uncertainties and other important factors that could cause actual results to differ materially from those expressed or implied in the forward-looking statements. These include, but are not limited to, sales, earnings and volume growth, competitive and industry conditions, production costs, achieving cost savings programs, acquisitions or disposals of business assets and new product and packaging innovations, and other factors described in ``Cautionary Statement Relevant to Forward-Looking Information'' in the company's Form 10-K for the fiscal year ended May 3, 2000, as updated from time to time by the company in its subsequent filings with the Securities and Exchange Commission. In particular, any predictions about these acquisitions could be affected by integration problems; failure to achieve synergies; unanticipated liabilities; participation in new business lines; and changes in competitive environment.

ABOUT HEINZ: With sales over US$9 billion, H. J. Heinz Company is one of the world's leading marketers of branded foods to consumers everywhere, whether in supermarkets, restaurants or on the go. Its 50 companies operate in some 200 countries, with more than 20 power brands, including the Heinz® brand with nearly US$3 billion in annual sales. Among the company's famous brands are Heinz®, StarKist®, Ore-Ida®, 9-Lives®, Wattie's®, Plasmon®, Farley's®, Smart Ones®, Bagel Bites®, John West®, Petit Navire®, Kibbles `n Bits®, Pounce®, Pup-Peroni®, Orlando®, ABC®, Olivine®, Juran® and Pudliszki®. Heinz also uses the famous brands Weight Watchers®, Boston Market® and Linda McCartney® under license.

Information on Heinz is available at www.heinz.com.

Source: Press Release/JustFood

UK: Goldman Sachs cuts Safeway, Morrison (FoodNews)

Posted 17 July, 2001 by PAF-News

LONDON, (Reuters) - Goldman Sachs said on Tuesday it had cut its ratings on UK supermarket groups Safeway Plc and WM Morrison to "market perform" from "market outperform" as the shares had reached their price targets.
Goldman analysts cut their price target on Safeway to 380 pence from 395 and kept a price target of 210 pence on Morrison.

Shares in Safeway were off 0.13 percent or 1/2 a penny at 372-1/2 pence, while Morrison shares were unchanged at 207-3/4 pence by 08110 GMT.

(C) Reuters Limited 2001.

Planning a big party? (FoodArticles)

Posted 16 July, 2001 by PAF-News

Don't worry! Handy tips are at hand.

Safety First
One of the most important considerations when cooking for a crowd is the health & safety issue. You wouldn't want to make anyone sick at that dinner. Cleanliness is paramount. When cooking large amounts of food, it's important that they are cooked thoroughly all the way through. If you are transporting food, you must think ahead to keep hot foods hot and cold foods cold for the duration of the trip and during the serving period.

Quantity
Many standard recipes can be multiplied to feed larger crowds. However, not all ingredients need to be multiplied. For example, fat needed for sauteing need not be multiplied, as long as you have a proper amount to cover the bottom of the pan. Cooking times may not necessarily need to be multiplied by the same factor as the recipe ingredients. Some dishes may take less than double time and some may take even more, depending on the size of the dish. You may expect a recipe to serve four that you have quadrupled will serve sixteen, but it will most likely serve more. Avoid multiplying by an odd number. They don't turn out as well. Division usually works well on those recipes that are too large for your purposes.

Planning your day ahead will relieve the stress of cooking for a crowd and help you to get out of the kitchen faster. Here are a few tips:

* Make a list of all dishes you plan on serving, and consider the cost of the ingredients you will need as you choose your recipe(s).
* Make a shopping list from your recipe(s). Check it twice.
* Some kitchen work can be done ahead of time, such as chopping vegetables, pre-cooking beans, veggies or meats for soups and stews, sandwiches, and dessert items.
* Decide in advance what you will cook first. Plan cooking and preparation times accordingly.
* Plan ahead to have space in your refrigerator or stove for all you will be cooking. And don't forget you will also need to store leftovers. Those large dishes need space!
* Be sure you have pots, pans and serving dishes large enough to prepare and serve your recipe(s). Crockpots are perfect for keeping foods warm. Plan on borrowing an extra one for a large party.
To keep foods cold, nestle the serving dish in a bowl or tray of ice. An ice chest can also come in handy.
* Be sure you have enough serving utensils, and bring them if you are transporting the food.
* When transporting food, plan in advance how your food will be kept hot or cold.
* Be realistic about how much you can do by yourself. You don't want to stress yourself out over the event, so ask for help if needed.

EU: Poultry and pigmeat to remain favourites of European consumers (FoodNews)

Posted 14 July, 2001 by PAF-News

A projection of agricultural market developments up to 2008 made by farming experts in the European Commission has made clear that poultry is still the meat of the future, followed some way behind by pigmeat.

Both meats, currently benefiting from the crises in the beef sector, have won a strong public following and remain competitively priced, said the report "Prospects for agricultural markets 2001-2008."

The report said that poultry production should rise by 3.4% next year and remain "positive" for the next seven years. Per capital consumption is predicted to rise from 21.4kg in 2000 to 24.8kg by 2008.

Pigmeat is expected to grow by 2.4% this year and again in 2002 but demand will slacken in the medium term.

The Brussels experts made no price predictions but emphasised the importance of the Euro/US Dollar exchange rate, especially in the cereals sector. The outlook here is "rather favourable," thanks largely to reforms introduced as part of the Agenda 2000 package.

"The stage is set for a sustained improvement in EU cereal exports over the next seven years," said the report.

Elsewhere, milk consumption is still falling slightly. Cheese enjoyed a "positive" outlook with per capita consumption rising by 0.8% annually to 2008 though butter consumption is declining by the same amount.

By Alan Osborn, just-food.com

All About ... Kebabs (FoodArticles)

Posted 14 July, 2001 by PAF-News

Shish kebabs are a perfect choice for guests or family meals. The versatile beauty of shish kebabs allows you to use any combination of meats, seafood, fruits, and/or vegetables to please any palate. Kebabs can be prepared in advance, making it a perfect crowd-pleaser while keeping you out of the kitchen so you can enjoy your guests.

Shish kebab comes from Turkish words literally meaning "skewer" and "roast meat," and a signature Turkish meal. Kebabs were a natural solution for nomadic tribes. Unusual meats were marinated not only to tenderize, but also to get rid of some of the gamey flavour. Today, shish kebabs have expanded into most cultures in some form or another. Oriental cultures have satay, roasted skewered meats served with a dipping sauce usually made with peanuts. Japan has yakitori, which is grilled skewered fowl. In France, they are called brochettes, meaning "skewer."

A few tips when making your kebabs:

* Wooden bamboo skewers are inexpensive and easy to find, but they must be soaked at least 30 minutes in water (preferably warm to the touch) prior to use. This keeps them from easily catching fire. If you get into the shish kebab habit, then you may wish to invest in stainless steel resusable skewers.

* Wash meats and seafood thoroughly and pat dry before skewering and adding to marinade. Be sure to marinate in the refrigerator to avoid food-borne bacteria.

* Meats should be cut in uniformly-sized 1 to 2-inch cubes for quick and even cooking.

* Fatty meats can be cooked at a higher temperature. Lean meats will need a longer time at a lower heat.

* Firm-textured fish (salmon, tuna, mahi mahi, swordfish, shark, etc.) and shellfish are best for kebabs.

* Parboil vegetables such as bell peppers, zucchini, carrots and other dense foods before skewering if you like them fully-cooked in the end product. Baby new potatoes can be scrubbed and par-boiled in skins or use canned whole potatoes.

* When using marinade, a large heavy-duty plastic zip or cooking bag works great for prepared skewers. Be sure to get most of the air out before sealing so the contents are covered with the marinade, and turn the bag often while marinating. Marinade is not necessary. You can also just season with your favourite herbs and spices. If using marinade, be sure to marinate at least 30 minutes before cooking. Overnight is even better if you have time to prepare ahead. Discard marinade. Do not reuse it. Prepare a separate batch if you need a dipping sauce.

* Kebabs can be grilled, broiled or baked. If you don't have a barbecue, you might want to look into an electric table-top indoor barbecue.

* Alternate meat with vegetables and fruit on the skewers. Be creative. A light spray of cooking oil or simply brushing/moping with your marinade will help keep the kebabs from sticking, as you need turn the kebabs often for even cooking

Have fun!

Herbs in your Oil (FoodArticles)

Posted 13 July, 2001 by PAF-News

Herbs are used in salad dressing because of their aromatic and flavouring properties. Parsley, Thyme, Oregano, Laurel are some of the most usual herbs employed for this purpose. But using herbs for flavouring should not stop there. You must have seen bottled filled with herbs?! They look good, but the oil taste great too. To make Herb-Oil simply follow the instruction below:

Get the Herbs
Buy only fresh herbs and, if possible, pick herbs grown without the use of pesticides. Carefully choose the most perfect ones and remember that a small quantity is enough to fill you table oil with perfume and flavour.

Get the Herbs ready
Avoid broken leaves and stems, mould, insect damage or any other kind of imperfection. Wash them thoroughly to remove any earth or dirt that may impair the natural beauty of the plant that will be floating in the oil. Because oils and water are not miscible and fermentation and mould growth may take place when fresh herbs are immersed in oil, it is necessary to remove the excess washing water, for instance with a salad centrifuge, and dry the herbs. Simply tie them up in a bundle and hang them to dry for a few days.

Get the Oil
Get the best oil you can. Olive oil is 100 per cent fat, has no protein, no carbohydrate, no sodium and no cholesterol. The best oil for this purpose is extra virgin olive oil from the Meditteranean or Adriatic region

'Herbing' your Oil
This is certainly the most difficult part. Dried herbs are quite flexible and if you treat them gently, they will not break. Try to avoid selecting branches that are so voluminous that could only be inserted into the bottle by magic. First insert the larger herbs and then the ones which are thinner and stiffer. When you are done with the herbs, fill the bottle with oil.

Be patient
After the filling up the bottle, allow at least four to six weeks for the flavouring to occur. Meanwhile, keep the bottle in a cool and dark place.

Enjoy!
Surprise your partner or dinner guests by placing that great looking herbed oil bottle on your table, pour over your salad and enjoy!

If you find it difficult to fill your bottle with herbs or for more information, click here for a detailed article on this subject.

All About Marinades (FoodArticles)

Posted 12 July, 2001 by PAF-News

Marinades serve two different functions: as a tenderiser and flavour enhancer. You probably already know that some tough cuts of meat benefit from the tenderising effects of marination, but how does it work?

The cooking process itself turns connective tissues into gelatin to varying degrees. Depending on the cut and type of meat, it may need a little assistance to bring it to a palatable range of tenderness. Certain plant and fungi enzymes and acids can break down muscle and connective proteins in meats. As far back as pre-Columbian Mexico, cooks found that wrapping meats in papaya leaves before cooking made for more tender results. The active enzyme in the papaya leaves is papain, now refined from papayas and commercially available. Connective tissue that comes in direct contact with the protein-digesting enzymes gets broken down. These tenderizing enzymes also reduce the capability of the meat to hold its juices, resulting in greater fluid loss and thus drier meat. Enzymes are also heat activated at levels between 140 and 175 degrees F. and deactivated at the boiling point, so it really serves no purpose other than flavoring to let meat sit in a marinade at room temperature. In fact, refrigeration is recommended to avoid the growth of harmful bacteria. Let meat come to room temperature before cooking.

Direct contact is the important point, since it is necessary for the chemical reaction to occur. This means that soaking a piece of meat in a marinade will only penetrate just so far into the surface of the meat. If you marinate a large cut of meat in a tenderizing marinade, you end up with a mushy exterior and an unaffected center. Puncturing the meat for the marinade to penetrate gives an uneven result, with the further undesirable side effect of allowing the meat to lose even more juices while cooking. Thus, flat cuts of meat benefit most from tenderizing marinades. Place meat in a plastic baggie with the air squeezed out and turn it often to be sure all surfaces benefit from the marinade.

Acid-based marinades both tenderise and flavour many different types of foods, not just meats and seafood. Acids such as citrus juices, pineapple, yogurt, buttermilk, and wine tenderise by denaturing or unwinding protein strings. They also lend flavour to the end product. According to Cookwise author Shirley Corriher, marinades containing oils with emusifiers mono- and diglyceride (check the labels) penetrate deeper and faster. Extra-virgin olive oil naturally contains monoglycerides and is a good choice for marinades.

Dry marinades or rubs are used to enhance flavour as opposed to tenderise, although some may have some beneficial tenderising side effects. This type is usually a mixture of herbs and spices, sometimes mixed wth an oil, which is rubbed into the meat, poultry and seafood. Those recipes using dry rubs usually specify a grill, pan-fry or broil cooking method.

As a rule, poultry and seafood are not tough cuts and could turn to mush or leather if left in a tenderising marinade for an extended period. In fact, fish can be "cooked" in acid, requiring no heat at all. Extended marination of tender seafood can actually toughen it by "overcooking" it. One-half hour of marination time before cooking should be sufficient to impart the flavour of the marinade to seafood. Marinated recipes that will not be eventually oven-cooked may specify a much longer time. Thirty minutes to one hour is usually sufficient time to successfully marinate poultry.

What to use
Nature gives many tenderisers to choose from, both enzymatic and acidic. When using an acid-based marinade, be sure to use only containers made of glass, ceramic or stainless-steel, never aluminum. The chemical reaction produced between alkaline and aluminum not only imparts an unattractive discoloration to the food but can also darken and pit the aluminum container. Many marinades will include one of the following along with various herbs and spices.
Pineapple ~ Figs ~ Papaya ~ Ginger
Kiwifruit ~ Mango ~ Honeydew ~ Wine
Citrus ~ Beer ~ Vinegar ~ Tomato ~ Yogurt

It is up to you which ones you chose when you prepare your food. It is all a matter of taste and preference. I personally always go for yoghurt or beer when I cook chicken, wine or cider when cooking pork. Beef is tender as it is so I avoid using marinades. Fish is also great on its own.

Tell us how you marinade, click on the link below.

Ice Cream Tips (KitchenTips)

Posted 12 July, 2001 by PAF-News

Selecting an ice cream
When choosing an ice cream, the heavier the container the less overrun the ice cream contains. Overrun is a term to describe the amount of air an ice cream contains; ice cream needs a bit of air to keep it soft and spoonable! An ice cream with 20 to 50 percent overrun (10 to 25% air) will be denser, creamier and probably a lot more satisfying than one with 100% overrun. If you want to indulge a bit more often than occasionally, try some of the varieties of sugar free and fat free ice cream available now. Ice milk and reduced fat ice cream are also good alternatives; these contain sugar, but are lower in fat than regular ice cream. Or consider making your own ice cream. Electric ice cream makers are easy to operate and allow for complete control over the amount of sugar and fats in the ice cream. You could even make fruit sorbets with absolutely ZERO fat! Making your own ice cream is not only fun but can give you better control of the calories and the freedom to create your own favorite flavors. No matter what your choice, be sure to include it into your allotted carbohydrates and fats for the day.

Serving Size
One half (1/2) cup of regular ice cream without the addition of chocolate, nuts or any other added candy-like ingredient is considered one serving. Stick to this recommended serving size when managing your diet. Your best bet when sticking to a diet and indulging in ice cream is to select a vanilla ice cream and augment it with an array of your favourite additions. Stirring in your own additions allows you to control the amount of add-ins without worrying about added fat and calories that may be found in the pre-made specialty ice creams. Stir in a small amount of your favorite nuts, a small spoonful of peanut butter or top the ice cream with fresh summer fruits.

Do you like your ... snacks? (HealthyLiving)

Posted 11 July, 2001 by PAF-News

If you like grabbing an afternoon snack you probably wonder if snacks are healthful?

Snacks can make a healthful eating plan even better. Snacks can shorten the time your body goes without fuel and keep you from overeating at meals. Plan for snacks every three to four hours, about the length of time a meal keeps you fueled.

In addition to when you do it, what you snack on also makes a difference. Experts recommend that you choose snacks that provide a combination of simple and complex carbohydrates, one gives quick energy, the other slower fuel. Try a piece of fruit and a graham cracker, a bagel topped with low-fat cheese, lowfat yogurt mixed with whole grain cereal, or dip pretzels into a low-fat yogurt dip.

When you work snacks into a healthful eating plan, you'll find controlling portions at meals gets much easier. So snack for health.

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