|
November 19, 2001 - January 3, 2002
Turn Any Food Into Something Special (KitchenTips)Posted 3 January, 2002 by PAF-News Sprinkle fruit-flavoured gelatin powder over vanilla pudding to give it a pretty look and added flavour!
Freeze leftover coffee and tea in ice cube trays. Use cubes to cool down complimentary iced beverages without diluting them.
Make a plain coffee cake special by topping with your favourite preserves and grill until the topping bubbles.
Stir 1 or 2 teaspoons of mint jelly into iced tea for a refreshing twist.
Make ice cubes festive for a party by freezing sprigs of mint, maraschino cherries, lemon or orange peel in them.
Freeze some of the party punch in a ring mold, then float it in the punch bowl. This way the ice won't water down the punch.
For a taste treat and extra light pancakes, try substituting apple cider for the milk called for in the recipe for pancakes.
For a delightful change, serve your hot or iced drinks with citrus sugar. Bury strips of lemon and/or orange zest in granulated sugar to for a week or so to give the sugar a delicate citrus taste.
Add a little soda water to your favourite fruit juice to add a bubbly sparkle and to make the fruit juice calories go further!
Make plain brownies special by melting a few of your favourite candy bars, along with a splash of milk, in the microwave. Use the melted chocolate mixture to top the brownies.
Mash about 6 garlic cloves into a 1/2 cup butter, add chopped chives or parsley. Form into logs, wrap in plastic, and freeze. Slice as needed to melt onto meats, vegetables or use as a spread.
Flavoured oils give extraordinary lift to many dishes. Drizzle basil-flavoured oil over sliced tomatoes and mozzarella. Use roasted garlic-flavoured oil to perk up ordinary fried potatoes.
Add a finishing touch to desserts by garnishing with an ingredient used in the recipe, such as lemon slices on a lemon pie, peanuts on a peanut butter pie or chocolate curls on a chocolate pie or cake. 
Storing Fresh, Frozen or Cooked Meat Safe (KitchenTips)Posted 1 January, 2002 by PAF-News So, what do you do when you get home from the supermarket?
Do you stuff everything into the fridge or do you think ahead and freeze the foods you won't be able to eat by the best before date? Or perhaps, you just leave the shopping bags on top of your worktops for few hours before you start thinking what to freeze and what to eat fresh?
When you bring fresh, cooked or frozen meat home from the supermarket it is important to follow the storage instructions on the label. Storing meat at the correct temperature and using it by the specified date prevents spoilage and the chance of food poisoning.
All raw and cooked meat is highly perishable, so it should refrigerated at a temperature between 0ºC (32ºF) and 4ºC (39ºF), or kept in the freezer at -18ºC (0ºF) or colder. If meat is left at 7ºC (44.4ºF), for example, the bacteria causing food poisoning multiply rapidly.
Bacteria begin multiplying when meat is left out of the fridge for two hours or longer, which is why it is a good idea to take your shopping straight home and into the fridge or if you plan on stopping somewhere enroute from the supermarket, you could use a cool bag.
All pre-packaged meat, including poultry, should be left in its wrapping until you are ready to cook. Loose pieces of meat should be covered loosely to allow air to circulate and keep the surface dry, inhibiting bacterial growth. Any meat that will not be used within a few days should be frozen as soon as possible.
Tips on Preparing Your Christmas Turkey (KitchenTips)Posted 19 December, 2001 by PAF-News Preparing your turkey for the oven is easy with this step-by-step guide:
A. Prepare the stuffing in advance.
B. Remove the turkey from it's packaging, removing any giblets from the cavity inside.
C. Stuff your turkey to keep it moist while cooking and to give it a yummy flavour.
D. Only stuff the neck cavity of the turkey - never the body cavity as the temperature inside never gets hot enough to cook the stuffing.
E. For the the body cavity you could use a sliced onion, lemon or orange and fresh herbs to infuse the meat with addition flavours.
F. Stuff the neck cavity and tuck the flap of skin over the cavity entry, securing with a small skewer.
G. Before cooking, season the turkey with salt and freshly ground pepper, and smear the skin with butter.
H. Place the turkey, breast side down in a roasting tin to cook. This way the turkey will baste itself and the meat will remain moist.
J. If you are using foil, cover loosely and remove the foil for the last 20 minutes of cooking time, to allow the turkey to brown.
I. Alternatively, you can cover your turkey with streaky bacon, which will not only protect the meat from burning, but will also keep it moist and add that irresistable bacon flavour too.
Wooden or Plastic ... some myths on chopping boards (KitchenTips)Posted 12 December, 2001 by PAF-News I have always opted for a wooden chopping board, simply for esthetic reasons, but at some point I was rather concered about germs that may remain in the wood. The reason for this was perhaps the fact that new plastic cutting boards were advertised on TV, trying to convince everyone that plastic was better because it is non-porous.
Then I started reading and investigating and surprisingly enough, a wooden board is no harm to you. Wood cutting boards are actually better not only for your knifes but hygene too ...
Myth 1 - wooden boards are so porous that harmful organisms such as salmonella, e-coli and listeria soak in, are hard to remove, and easily contaminate other foods placed upon it later.
Myth 2 -plastic, because it is not porous, can be more easily and safely cleaned.
The fact is that although everyone believed those myths are true, including health officials, no one actually tested them until 1993.
I read that Microbiologists at the University of Wisconsin's Food Research Institute contaminated wooden cutting boards and plastic ones with all bacteria that cause food poisoning.
What happened?
Without washing or touching the boards, the bacteria on the wooden board died off in three minutes. On the plastic board the bacteria not only remained but actually multiplied overnight.
It seems wood has a natural bacteria-killing property, which plastic does not.
Anyway, this doesn't mean you have to rush off to the shop to buy a wooden chopping board. As long as you wash the plastic with anti-bacterial cleaner, you are pretty safe :-)
Cranberries for health (HealthyLiving)Posted 8 December, 2001 by PAF-News Cranberries are recognised as a good source of vitamin C. But recent researches shown that cranberries also have other health benefits.
Studies have shown that drinking Cranberry Juice has helped men and women suffering from Urinary Tract Infections.
Cranberries are rich in querticin which has anti-inflammatory properties in the body.
They also contain chemicals, which inhibit the activity of E-coli - the bacteria most often responsible for cystitis, by stopping the bacteria sticking to surfaces in the body.
Cranberry Juice is widely available - look out for those containing the most actual Cranberry Juice, not sweetened water!
If you find it a little sharp for your palatte, try a raspberry or apple mix.
Source: WeightLossResources
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.
Tips for Sugar-free Cooking and Eating (Diets)Posted 2 December, 2001 by PAF-News Whatever your reasons to reduce sugar, it can be a real trial to lessen its impact in your meals and snacks. Just imagine if you had to empty your cupboards and never buy chocolates. Sounds impossible? Well, it is possible, especially for me - I never had that 'sweet tooth'. But even if you love sweets, there are ways to reduce your daily intake.
As you know, sugar and fat are against you when it comes to staying trim. Debate still rages over whether sugar causes behavioral changes in children. Generations have been warned that sugars in the mouth cause dental decay.
So how do you cut back on sugar intake without causing a full-blown rebellion? The trick is - It has to be done gradually.
Forget fizzy drinks like coke, sprite and lemonade. Mix half juice, half soda water for a substitute treat. Or use teeth-friendly Ribena (black currant concentrate).
Avoid bakery and store-bought cookies. Bake your own at home. Even using the full amount of sugar called for in the recipe, will still create a less sweet home backed cookie.
I've read that there are recipes using rice syrup, malt syrup or ripened mashed bananas to sweeten cakes but I haven't actually come across one. Perhaps I could do a bit of research and come up with some ideas...
You could also cut sweet cravings by offering sweet vegetables at meals. Slow cooking root vegetables (like carrots, parsnips, onions) results in a sweeter side dish. Add cream and favourite fresh herbs for a lively and satisfying appetizer.
Baked apples and pears with butter and cinnamon or nutmeg are wonderful winter desserts with a natural sweetness.
Of course, you can always shop for sugar-free products in the supermarket - there is so much choice in yoghurts and deserts with sweeteners. You won't notice any difference in taste.
Instead of displaying that cookie jar with sweet treats, put a nice basket on your dining table and fill it with fruit for easy snacking.
Who can resist peaches, plums, grapes, bananas, oranges and apples?
Tesco is testing a new offline shopping application (FoodNews)Posted 1 December, 2001 by PAF-News Tesco, one of UK's biggest food retailers, have announced the start of beta testing of a new downloadable application that will allow customers who have existing registered accounts with Tesco.com to do their grocery shopping "offline" - that is, search for products and build a basket on a computer without having to be connected continually to the Internet.
Existing registered Tesco.com customers who would like to consider taking part in the beta test, are being offered a £30 Tesco gift voucher with Tesco's thanks for taking part.
To find out more information and to register your interest, please visit Tesco's Research and Development web site at http://www.lansley.com/tescobetatest
Source: Nick Lansley, IT Research & Development Manager, Tesco.com
Artichokes ... How do you cook them? (KitchenTips)Posted 25 November, 2001 by PAF-News Some Facts First
The artichoke is native to the Mediterranean. The artichoke vegetable that we eat is actually the flower bud from a large plant, which apparently can grow to rather large - 2m in diameter and 1.5m in height. The most common type of artichoke that is sold in grocery stores is the Green Globe artichoke.
Artichokes can be somewhat expensive because of the intense labour necessary to harvest them. Each bud must be harvested by hand, and it can take up to two years for a plant to begin producing buds.
So...How do you cook them?
Many people feel a bit lost when it comes to artichokes and don't quite know what to do with them. However, there are some simple ways to prepare this fine vegetable, which has a delicate, slightly nutty flavour and weird appearance. Many people eat the leaves as well as the succulent heart, sometimes only the "choke" is served, topped with a variety of sauces.
Get it Ready - Handy Tips
With a sharp knife, cut off the stem at the bottom, leaving about 1 cm, so the artichoke can rest firmly on its base. Make sure to pull off any small or coarse leaves at the base.
Then use scissors to snip off the thorny tip from each leaf.
Cut about 2 cm off the top of the artichoke, leaving a flat top.
Rinse the artichoke under cold, running water. Gently spread the leaves apart to make sure they are well cleaned.
Carefully spread the centermost leaves using your fingers, and pull out the little cone of purplish leaves in the center. Scrape out the hairy "choke" with a small spoon, leaving only the meaty heart. Sprinkle the exposed bottom with several drops of lemon juice to prevent discoloring, and press the outer leaves of the artichoke back into their original shape.
Note: You can also remove the hairy choke after cooking, but the artichoke is more likely to be damaged as it has become very tender from cooking.
Cooking and Serving
Put the artichoke in a saucepan large enough to hold them without allowing them to tip over, and add cold water to cover them.
Bring to boil, then reduce heat and allow to simmer for about 15-40 minutes (depending on size and freshness) until artichoke is tender. When theleaves are easily pulled off, and the choke in the middle is tender when pierced with a fork, you can be sure, it is ready.
Drain them carefully upside down, and then serve hot with garlic mayonnaise or melted butter. Or drizzle olive oil and lemon juice all over them.
Of course, you can use your imagination and serve with any sauce you like.
Source: PAF Visitor
Banana Mad? Can't do without it? Read some interesting facts ... (FoodArticles)Posted 19 November, 2001 by PAF-News Don't you love bananas? I DO! I have one every day.
And I was really pleased when I found out that bananas are actually VERY good for one's health.
So.......
Bit of History
The banana is mentioned for the first time in history in buddhist texts 600 years BC. Alexander the Great discovers the taste of the banana in the Indian valleys in 327 BC . The existence of banana plantations could be found in China back in the year 200 AD. In 650 AD, Islamic conquerors brought the banana back to Palestine. The Arabic merchants finally spread the bananas all over Africa.
Only in 1502 the Portuguese start the first banana plantation in the Caribbean and in central America.
Nutri facts
The banana is a highly nourishing fruit, contains NO fat, and because if its digestive properties, you can eat a banana at any time of the day. Someone told me once to avoid eating a banana before going to bed, as they usually release all the energy an hour or so later, while you will be fast asleep, so, if you are watching your weight, obviously this isn't a good thing to do - because the banana holds 23% of hydrocarbonate for 0,2% of fat. The cholesterol level is 0,00%; but best of all, 100 grams of banana provides you with the same low calories as 100 grams of yoghurt with fruit.
The banana is full of proteins , and the sugar provided gives a lot of energy to those practising sports requiring endurance. Also bananas contain magnesium, selenium, iron, a lot of vitamines, and is recommended for salt-free diets because of its low contents in sodium chloridium.
How do they grow'em?
The banana plant is not a tree, but a giant plant of the same family as lilies, orchids and palms.
There are about 400 varieties of bananas.
The rhizome is planted and gives a first shoot 3 or 4 weeks later. After 9 to 10 months a bud hangs on the plant. Few days after that, the bud turns red and starts opening. Very soon after, the leafs who covered it fall down and a couple of days later, the first banana hands can be seen.
Few more facts
The word banana is derivated from the Arabic meaning 'finger'.
Each banana stem consists of 10 to 14 hands each of them carrying from 18 to 20 bananas.
The harvest starts when the banana is still green.
Bananas for domestic consumption are cut green.
They can stay green only for about 3 weeks after they are picked.
Carefully washed, cut into smaller bunches, called 'clusters', they are then packed in carton boxes, and transported by refridgerated ships.
|
Articles Categories:
 Kitchen
Tips
Food
Articles
Food
News
Diets
Healthy
Living
PAF's Recipe Book:
BBQ
Recipes
Bulgarian
Cuisine
Finger
Food
Guest
Recipes
Fish
& SeaFood
Salads
& Starters
Back to the Archive
|
