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.

Shrimp and Seafood Tips (KitchenTips)

Posted 10 July, 2001 by PAF-News

Fresh:
When available, head-on fresh shrimp/seafood must be handled carefully, because the head contains digestive organs which can deteriorate quickly and taint the meat. Diseases, such as melanosis and "shrink," can also occur in fresh shrimp.

Frozen:
This is the most common form found in the markets and grocery stores. Proper freezing preserves the fresh flavor of shrimp and will not affect the texture of the meat. "Green headless" is the standard market form for frozen shrimp. These shrimp are raw and deheaded with the shell and tail intact.

Cooked:
These can occur in variety of forms. The most common method of cooking is steaming.

Raw:
These are available in several forms (all previously frozen). Peeled undeveined are called PUD. Peeled and deveined are P&D or PDI (peeled, deveined, individually frozen). Raw shrimp should be peeled and washed (removing some or all of the vein.) "Tail-on" raw are peeled shrimp with only the tails left on and the veins left in. "Tail-on, deveined" shrimp are cut along the vein (dorsal side of the shrimp) to varying degrees and marketed as "split, "butterfly" or "fantail."

Breaded:
Percentage of breading, by weight, is critical and is governed by FDA standards for product labeling. "Breaded Shrimp" must contain at least 50 percent shrimp. "Lightly Breaded Shrimp" must contain at least 65 percent shrimp. "Imitation Breaded Shrimp" will contain less than 50 percent shrimp. Most of these shrimp are headless, tail-on or tail-off, and generally deveined if larger than seventy count. Hand-breaded is labor intensive and more expensive than machine-breaded shrimp. "Mini-round," or "basket" shrimp are generally not deveined and are breaded with either head-on or head-off.

Canned:
These are usually the smallest shrimp, which are always cooked and peeled but not always deveined.

Dried: This is not a common form in North America and Europe, but is an important product in India and Asia. Dried shrimp can be found at many Asian food markets and are useful in sauces and shrimp fritters.

Home Preparation

Before cooking:
Be sure to store fresh seafood in the coldest part of your refrigerator (usually the lowest shelf at the back or in the meat keeper).
Always marinate seafood under refrigeration and discard used marinade since it will contain raw fish juices.
Always keep raw and cooked seafood separate to prevent bacterial contamination. When handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water before handling cooked seafood.

Cooking:
Raw shrimp turn pink and firm when fully cooked. Depending on the size, it should take from 3 to 5 minutes to boil or steam 1 pound of medium size shrimp in the shell. .

Storing:
If you buy frozen shrimp from your local market, they should last about 9 months if they come frozen and are kept frozen, 5 months if they come fresh and are stored frozen, and 4 days if they come thawed and are stored in the fridge.

Source: AboutFood.com

Edible Flowers for your Cooking (FoodArticles)

Posted 9 July, 2001 by PAF-News

The culinary use of flowers dates back thousands of years with the first recorded mention was in 140 B.C. Many different cultures have incorporated flowers into their traditional foods. Oriental dishes make use of daylily buds, the Romans used mallow, rose and violets, Italian and Hispanic cultures gave us stuffed squash blossoms, and Asian Indians use rose petals in many recipes. Did you know Chartreuse, a classic green liqueur developed in France in the seventeeth century, boasts carnation petals as one of its secret ingredients? And, dandelions were one of the bitter herbs referred to in the Old Testament of the Bible.

Some flowers look beautiful as garnishes, but they also taste nice. Bean blossums have a sweet, beany flavor. Nasturtiums have a wonderfully peppery flavor similar to watercress and their pickled buds can be substituted for more expensive capers. Borage tastes like cucumber, and miniature pansies (Johny-Jump-Ups) have a mild wintergreen taste. Violets, roses and lavender lend a sweet flavor to salads or desserts. Bright yellow calendulas are an economic alternative to expensive saffron, though not quite as pungent. Others may have a spicy or peppermint flavour. When in doubt, taste!

Where to get them from
With the widespread use of pesticides by commercial growers, it's important to select edible flowers from a supplier who grows them specifically for consumption. Do not eat flowers obtained from a florist. Your best bet is to grow them yourself, so you know they are completely pesticide-free. Many grocery stores and gourmet markets now sell edible flowers. If you are choosing homegrown flowers to eat, be certain you know your flowers as not all flowers are edible. Some can cause serious stomach problems and some are quite poisonous. Pick homegrown flowers in the morning or late afternoon when the water content is high.

How to use them
Select flowers that are freshly-opened, perky and free of any bug-eaten or diseased spots. Normally, the petals are the only portion to be eaten, with the notable exception of safflower and crocus (saffron) whose stigma are prized as an herb. Be sure to wash flowers thoroughly by bathing them gently in a bath of salt water. Perk them up by dropping into a bowl of ice water for 30-60 seconds, and drain on paper towels. Then carefully remove petals or other parts to be consumed. You may wish to trim off the whitish part of the petal where it connects to the stem as it can often be bitter. It's best to store flowers whole in a glass of water in the refrigerator until you need to use them. You can store petals for a day in a plastic bag in the refrigerator, but your optimum goal should be to use them within a few hours.

A few more tips
* Use flowers sparingly in your recipes, particularly if you are not accustomed to eating them. Too much of a pretty thing can lead to digestive problems.
* If you are prone to allergies, introduce flowers in small amounts so you can judge their effect. Also, some have a much more pronounced flavour than others, so you'll need to judge accordingly.
* The leaves of some flowers also have culinary uses, but be sure to check a trusted food reference source before experimenting.

General Usage
Edible flowers as a garnish make any dish look special on your table, but be sure the flavour of the flower compliments the dish. Here are a few ideas to pretty up your meals:

* Place a colorful gladiolus or hibiscus flower (remove the stamen and pistil) in a clear glass bowl and fill with your favorite dip.
* Sprinkle edible flowers in your green salads for a splash of color and taste.
* Freeze whole small flowers into ice rings or cubes for a pretty addition to punches and other beverages.
* Use in flavored oils, vinaigrettes, jellies, and marinades.
* One of the most popular uses is candied or crystalized flowers, used to decorate cakes and fine candies.
* Asthmatics or others who suffer allergic reactions to composite-type flowers (calendula, chicory, chrysanthemum, daisy, English daisy, and marigold) should be on alert for possible allergic reaction.

Source: HomeCooking

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