tag:blogger.com,1999:blog-16696361577455805342024-03-12T18:47:21.746-07:00COOKING INGREDIENTSUnknownnoreply@blogger.comBlogger125125tag:blogger.com,1999:blog-1669636157745580534.post-34702785526202677352024-03-06T21:44:00.000-08:002024-03-06T21:53:01.636-08:00Garlic: Culinary & Health PowerhouseGarlic, a modest vegetable with a robust and flavorful heritage, holds an irreplaceable position in kitchens across the globe. However, its intense taste and aroma can occasionally overwhelm dishes if not utilized with care.<br /><br />Aside from its culinary appeal, garlic boasts an impressive repertoire of health advantages. Scientific research has demonstrated that incorporating garlic into one's diet can notably decrease blood pressure and LDL cholesterol levels, making it a crucial component in cardiovascular health. Moreover, garlic's capacity to regulate blood sugar levels underscores its potential in diabetes management.<br /><br />Studies conducted in Germany have uncovered that garlic consumption also aids in reducing plaque buildup, thereby lessening the risk of arteriosclerosis. Additionally, garlic's medicinal attributes extend to cancer prevention, particularly within the digestive system, where it inhibits tumor growth and diminishes tumor size. Furthermore, garlic acts as a natural detoxifier, efficiently purging the body of heavy metals such as lead and mercury. Its robust antibacterial properties combat infections effectively, while its antioxidant qualities contribute to overall well-being.<br /><br />In the realm of culinary arts, garlic's versatility knows no bounds. It complements a wide array of dishes, including vegetables, meats, cheeses, and virtually any culinary fusion imaginable. However, mastering the art of garlic preparation is crucial. Cooks often adhere to a pivotal step: allowing freshly cut or crushed garlic cloves to rest for approximately ten seconds before cooking. This brief interval facilitates the interaction between garlic's amino acid alliin and its enzyme alliinase, resulting in the formation of allicin—the compound responsible for garlic's healthful and healing properties.<br /><br />In summation, garlic shines as an eminent figure in both gastronomy and wellness. Its multifaceted benefits range from enhancing the flavor profile of dishes to fostering overall health. Whether it's diced, minced, or roasted, garlic remains an indispensable element in the culinary landscape and a potent ally in the pursuit of optimal health.<br /><i>Garlic: Culinary & Health Powerhouse<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCJpHccdeeiJvFoFesoLxyXhlBiUp0FJPDs18jSF63Xno4RvLegLqRMZ8zNh2r5OiXm6grswWvcX-Wr2Gb9Q5Xyy2K2qJUEI1-smU8UlW2VcHNMzIEA1uPGjeiTMuDBJmDj5rrYt1a1SuHnBmXRwhmqllF0wDwHecaKDgFthfet_ImClDyK5LF2l1Ttk/s536/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="531" data-original-width="536" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCJpHccdeeiJvFoFesoLxyXhlBiUp0FJPDs18jSF63Xno4RvLegLqRMZ8zNh2r5OiXm6grswWvcX-Wr2Gb9Q5Xyy2K2qJUEI1-smU8UlW2VcHNMzIEA1uPGjeiTMuDBJmDj5rrYt1a1SuHnBmXRwhmqllF0wDwHecaKDgFthfet_ImClDyK5LF2l1Ttk/s320/3.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-31698836813013384692024-02-19T18:43:00.000-08:002024-02-19T18:43:54.117-08:00Cinnamon Benefits and Culinary UsesCinnamon, renowned for its aromatic sweetness and light brown color, holds a revered status worldwide for its versatility and health-enhancing properties. Sourced from the bark of a small tree flourishing in regions like Brazil, Egypt, India, Sri Lanka, and Vietnam, cinnamon has seamlessly integrated itself into global culinary practices and traditional medicine.<br /><br />Recent scientific inquiries have shed light on cinnamon's extraordinary health benefits. Consumption of as little as half a teaspoon daily has been linked to notable reductions in blood sugar, cholesterol, and triglyceride levels, particularly beneficial for individuals managing type 2 diabetes without insulin therapy. This discovery underscores cinnamon's potential as a natural remedy for certain health conditions.<br /><br />The culinary utility of cinnamon spans a wide spectrum. It features prominently in various dishes worldwide, enhancing the flavor profiles of curries, soups, and spice blends, while also imparting its distinctive essence to baked treats, poached fruits, and hot beverages. In the United States, cassia cinnamon enjoys widespread acclaim for its exceptional baking prowess and its ability to elevate the flavors of marinades and meat dishes.<br /><br />While ground cinnamon is commonly utilized, its essential oil counterpart offers a more intense and gratifying flavor experience. However, its higher cost renders it a luxury item for culinary enthusiasts and health-conscious consumers alike.<br /><br />In addition to its culinary versatility, cinnamon pairs naturally with lamb, enriching the savory character of chops, roasts, and stews. Whether sprinkled onto lamb cuts or incorporated into tantalizing Turkish-inspired stews featuring tomatoes, apricots, and pistachios, cinnamon imparts a unique and delightful dimension to lamb-based dishes.<br /><br />In summary, cinnamon emerges not only as a beloved kitchen staple but also as a powerful ally in promoting overall health and well-being. Its storied history, diverse culinary applications, and scientifically validated health benefits cement its status as an essential ingredient for both culinary and medicinal purposes, ensuring its enduring significance in our lives.<br /><i>Cinnamon Benefits and Culinary Uses<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fIoJuEMcQSNNkKc5qmlN1WMKr5i3NDCJZBG_AnG44yjzg7_JByWZGdMZMQS-3UUaBGsSTQtrV-iy7EF9OM2jiTWN-jEQXMjtB62kJAD4evptkoH42RCPTsClsLQavDQpE4p_gjaQW1OtcfUi2Jw9y-CgB8k4FNlXc_y8VzmuwGLRIFXmS5Vj6PDvqN4/s500/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="444" data-original-width="500" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fIoJuEMcQSNNkKc5qmlN1WMKr5i3NDCJZBG_AnG44yjzg7_JByWZGdMZMQS-3UUaBGsSTQtrV-iy7EF9OM2jiTWN-jEQXMjtB62kJAD4evptkoH42RCPTsClsLQavDQpE4p_gjaQW1OtcfUi2Jw9y-CgB8k4FNlXc_y8VzmuwGLRIFXmS5Vj6PDvqN4/w265-h235/1.jpg" width="265" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-67414524069371341102024-01-20T06:58:00.000-08:002024-01-20T06:58:28.561-08:00Parsley: Cooking and HealthRegularly used in culinary contexts, parsley functions as a widely employed herb and a preferred garnish, enhancing the freshness of various dishes. Two primary types of parsley are discernible: flat-leaf, also known as Italian parsley, and curly parsley.<br /><br />Italian parsley, or flat-leaf parsley, stands out for its widespread application in both cooking and garnishing. Both the curly and flat-leaf variations contribute a distinctive fresh and green flavor, featuring subtle hints of peppiness and bitterness. Crucially, parsley's well-balanced taste stimulates all taste receptors on the human tongue, covering a spectrum from sweetness to saltiness. This characteristic makes it an exceptional accompaniment to a diverse range of savory recipes, harmonizing flavors and enhancing the overall dish.<br /><br />Beyond its culinary allure, parsley provides notable health benefits. Serving as a potent antioxidant, it furnishes ample quantities of vitamins C and K and remains consistently available throughout the year. Parsley emerges as a plentiful source of essential nutrients, including vitamin C, calcium, iron, and fiber. Moreover, when consumed in its raw form, parsley not only acts as a breath freshener but also exhibits anti-inflammatory properties.<br /><i>Parsley: Cooking and Health</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-91569492893763339572023-12-14T08:21:00.000-08:002023-12-14T08:21:08.506-08:00Rosemary: Antioxidant PowerhouseRosemary, scientifically identified as <i>Rosmarinus officinalis</i> L., is an evergreen perennial aromatic shrub belonging to the Labiatae family. Commonly known as Rosemary, this plant is indigenous to the north and south coasts of the Mediterranean Sea and is frequently found in households. Its widespread use in cooking as a flavor enhancer and its inclusion in processed foods and cosmetics for its antioxidant properties are notable.<br /><br />Acknowledged for its robust antioxidant characteristics, rosemary is recognized as one of the spices with the highest natural antioxidant activity. Furthermore, Rosemary essential oil is applied for its antibacterial, antifungal, and anticancer qualities.<br /><br />As a substitute for synthetic antioxidants like butylated hydroxyl anisole and butylated hydroxyl toluene, rosemary extracts are increasingly employed as a flavoring element. The antioxidant phenolics within rosemary play a pivotal role in safeguarding against oxidative stress caused by oxidizing agents and free radicals.<br /><br />Rosemary infusions, frequently utilized in home remedies, encompass phenolic compounds, especially phenolic acids and flavonoids. These herbal infusions not only contribute to antioxidant effects but also possess pharmacological properties, showcasing the diverse advantages linked to Rosemary.<br /><i>Rosemary: Antioxidant Powerhouse<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ERxtvfXIrHaidIvsjjzyP72cndsUxwJcX7_ZkpBYH6foV4paK2s7ov2aisUjy8mqdCKCS1yULJLInMvXLawJEtaw7cj6oRSRN4xw3y6DIoeIlSEcYR9PvMBcCOtZNpbbmuViBTsDiwQCcymp2CtS26b49QEam-Xwuwcp0ZiX0vXA3nPbNNcQEKmQkPo/s869/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="642" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ERxtvfXIrHaidIvsjjzyP72cndsUxwJcX7_ZkpBYH6foV4paK2s7ov2aisUjy8mqdCKCS1yULJLInMvXLawJEtaw7cj6oRSRN4xw3y6DIoeIlSEcYR9PvMBcCOtZNpbbmuViBTsDiwQCcymp2CtS26b49QEam-Xwuwcp0ZiX0vXA3nPbNNcQEKmQkPo/w305-h414/1.jpg" width="305" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-6450329939061244932023-08-01T00:49:00.005-07:002023-08-01T00:49:59.930-07:00Milk creamCream is derived from raw cow's milk through the extraction of butterfat. After milking the cow, the liquid is allowed to settle, causing the cream, which contains the highest fat content, to rise to the surface. This cream is then usually separated and packaged, leaving behind the milk.<br /><br />Regarding fat content, whipping cream typically contains between 30% and 36% milk fat, while heavy cream contains at least 36% milk fat. In contrast, whole milk generally has no more than 3.25% milk fat.<br /><br />Whipping cream has a higher milk fat content compared to other cream varieties, making it easy to whip into soft or stiff peaks. All-purpose cream is suitable for both hot and cold dishes and undergoes special treatment to maintain stability during cooking and baking, with added stabilizers to ensure its usability in nearly any recipe.<br /><br />Cream is a versatile ingredient found in various dishes, ranging from homemade cakes to rich winter soups, making it an essential staple in the kitchen. Heavy cream is especially favored in savory dishes such as creamy soups, sauces, and gratins, as well as in desserts like custards, ice creams, and ganaches.<br /><br />On the other hand, light cream has a lower fat content, typically ranging from 18% to 30%. It is commonly used in beverages like coffee or tea, as well as in recipes that require a slightly lighter texture and flavor, such as sauces and soups. Its thinner and more liquid consistency, compared to whipping cream and all-purpose cream, makes light cream easy to blend into soups, sauces, gravies, and stews.<br /><i>Milk cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxM5I_sgAVQu9RnGVG6yZxrjJXpH44g1ulzgI5i2qq-K_3rLvfVStreaX7nKBAYdUgCE32tkWaMtibwv3jfHIBbwclypmveVxHbmdypD0qkOUgzWO8Tbi9KpjU8lH63juXzr8BOvxElwksUrnebI1wzt8phP8lzHGAw-JPGmewJbFmKRE75zo0yE6EHNw/s869/Screenshot%202023-08-01%20153841.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="536" data-original-width="869" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxM5I_sgAVQu9RnGVG6yZxrjJXpH44g1ulzgI5i2qq-K_3rLvfVStreaX7nKBAYdUgCE32tkWaMtibwv3jfHIBbwclypmveVxHbmdypD0qkOUgzWO8Tbi9KpjU8lH63juXzr8BOvxElwksUrnebI1wzt8phP8lzHGAw-JPGmewJbFmKRE75zo0yE6EHNw/w439-h270/Screenshot%202023-08-01%20153841.png" width="439" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-47610648330730842002023-07-07T22:00:00.003-07:002023-07-07T22:00:59.506-07:00Breadcrumbs Breadcrumbs are available in various variations: fresh or dried, fine or coarse, and there is also a type called 'panko'. Typically, recipes specify the specific type of breadcrumb to use, and it is even possible to create breadcrumbs using different types of bread.<br /><br />Dry breadcrumbs are produced by toasting bread and grinding it into a finely textured crumb. They are well-suited for traditional breading, enhancing the flavor of dishes like meatloaf, meatballs, hamburgers, fish cakes, and providing a delicious topping for casseroles. Utilizing dry breadcrumbs ensures a uniform coating for the food.<br /><br />Fresh breadcrumbs, on the other hand, consist of coarsely ground fresh bread. They are particularly suitable for baked dishes that require a substantial and crispy topping, enhancing both the texture and appearance of the dish. The fresh crumbs can be chopped or blended to achieve the desired size and consistency for the specific food being prepared.<br /><br />Panko, a unique type of Japanese breadcrumb, is made from the interior part of the bread, excluding the crust. It is commonly produced using Japanese white bread. Panko stands out as a distinctive breadcrumb widely utilized in Japanese cuisine to coat baked and fried foods. Its versatility has led to its popularity across a range of menus, as it provides a light and crispy texture to coated items. Panko is frequently employed as a top crust, coating, mix-in, extender, and even as a stuffing ingredient.<br /><br />Here's a simple guide on making breadcrumbs: To create fresh breadcrumbs, tear the bread into pieces and place them in a food processor equipped with a blade. Pulse the bread in short bursts until you obtain breadcrumbs of the desired size. For a consistently even texture, you can strain them through a coarse sieve if preferred.<br /><br />For dried breadcrumbs, tear the bread into smaller pieces. Preheat the oven to 250°F (125°C) and arrange the bread on a baking tray. Bake for approximately 15 minutes until the bread is thoroughly dried and crispy. Afterward, process the dried bread to transform it into breadcrumbs.<br /><i>Breadcrumbs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLi1G3fE_vzHb56igOOoyqagzDhYxLwxHjxRIcePoAe4e5k7sBrtNTXH-rxJx_Q6CM1YbBQ2b0dYzP2JOwZzHKm5uKQLr7jvM_LniRiz4v5kKdqFPUI-GNz2-HAlDcJmQ06EoA6lUFXfhFfHqKmslJlwMLIPNjfR6ky7d6hFFJJU_TAzXJI7Nd0ulfNQ/s1632/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="753" data-original-width="1632" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLi1G3fE_vzHb56igOOoyqagzDhYxLwxHjxRIcePoAe4e5k7sBrtNTXH-rxJx_Q6CM1YbBQ2b0dYzP2JOwZzHKm5uKQLr7jvM_LniRiz4v5kKdqFPUI-GNz2-HAlDcJmQ06EoA6lUFXfhFfHqKmslJlwMLIPNjfR6ky7d6hFFJJU_TAzXJI7Nd0ulfNQ/w488-h226/1.jpg" width="488" /></a></div> </i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-10458368927238867522023-06-12T20:07:00.006-07:002023-06-12T20:07:43.529-07:00Agar for making jellyAgar is a gelatinous substance that is extracted from seaweed and processed into flakes, powders and sheets. It is commonly used in Asian cuisines and as a flavorless vegan substitute for gelatin. <br /><br />It is a polymer of agarobiose, which is a disaccharide made from galactose and 3,6-anhydrogalactose. It is a creamy white powder which is soluble in hot water but insoluble in cold water. <br /><br />Agar is traditionally obtained from red algae belonging to the genera <i>Gracilaria</i>, <i>Ahnfeltia</i>,<i> Gelidium</i>, and <i>Pterocladiella</i>. <br /><br />Agar helps gel, stabilize, texturize and thicken beverages, baked goods, confectioneries, dairy products, dressings, meat products and sauces. <br /><br />Agar gels at low concentrations; the gel is opaque in color and chewy in texture, making it versatile in both cold and hot dishes. Formation of gel starts to take place at a concentration of 0.4% and a temperature above 80 °C fully dissolves agar. <br /><br />Agar can be used as a vegan-friendly substitute in any recipe that calls for gelatin as a thickening agent. Along with fruit pectin, it is a leading vegetarian substitute for gelatin in a wide array of recipes. Agar works better as a gelling agent than a thickening agent. Agar sets more firmly at room temperature than gelatin.<br /><b>Agar for making jelly<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHdZtF5gCQ7thlawm6_tu5fd8xmSBBC6o2hL1f3S5chyYLcw-4Ch15njOUlATkUZPqvq23DP4x7uvvcBipggXp-vouwNTgIKcyFKk4LcVFsObSvx-CmdfGGguqS8KADciE-2QJR505aF5CCRVEiDE6oTDnOGu3Wd04-x2pIn286b1w5nZrOnFUgn3V/s631/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="477" data-original-width="631" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHdZtF5gCQ7thlawm6_tu5fd8xmSBBC6o2hL1f3S5chyYLcw-4Ch15njOUlATkUZPqvq23DP4x7uvvcBipggXp-vouwNTgIKcyFKk4LcVFsObSvx-CmdfGGguqS8KADciE-2QJR505aF5CCRVEiDE6oTDnOGu3Wd04-x2pIn286b1w5nZrOnFUgn3V/w428-h324/1.jpg" width="428" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-69041457917048627222023-06-06T09:42:00.000-07:002023-06-06T09:42:04.728-07:00Flaxseed oil Flaxseed is emerging as an important functional food ingredient because of its rich contents of α-linolenic acid (ALA, omega-3 fatty acid), lignans, and fiber.<br />
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Flaxseeds contain total fibre - around 25 to 28 percent - and major fibre fractions are cellulose, mucilage gums, and lignin. These may prevent or reduce the risk of various diseases, such as diabetes, lupus nephritis, arteriosclerosis and hormone-dependent types of cancer.<br />
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Flaxseed is considered as a potential functional food ingredient as it provides various health benefits along with nutritional value.<br />
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As a functional food ingredient, flax or flaxseed oil has been incorporated into baked foods, juices, milk and dairy products, muffins, dry pasta products, macaroni and meat products.<br />
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Flaxseed oil is used in home-made salad dressing, drizzled on cooked vegetables, included in smoothies, and can be used in stir-frying at moderate temperatures.
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<b>Flaxseed oil<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvYVQhvU80JuSwBvbMLIBkPuuDylC8gEv-huEXSdW-j_5f0D7sHqYi1VAQh0qAiKSIXJjL7-nLdcZOq1wZdpiLaBWCGgl-QQs7bMz6DYEcgEthx1x0Rin3XfVAzMgkMm0htYIZqEC5YNo7cNQJ0mWRmwDKmEBSlZ2DC__r1r6K9qhkqMqxlPiAlEU/s394/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="286" data-original-width="394" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvYVQhvU80JuSwBvbMLIBkPuuDylC8gEv-huEXSdW-j_5f0D7sHqYi1VAQh0qAiKSIXJjL7-nLdcZOq1wZdpiLaBWCGgl-QQs7bMz6DYEcgEthx1x0Rin3XfVAzMgkMm0htYIZqEC5YNo7cNQJ0mWRmwDKmEBSlZ2DC__r1r6K9qhkqMqxlPiAlEU/w345-h250/1.jpg" width="345" /></a></div></b>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-36627525181515261092023-05-10T22:32:00.004-07:002023-05-10T22:32:35.640-07:00ClovesClove is an unopened flower bud growing on a tree belonging to the family Myrtaceae which is same as that of guavas. <br /><br />Cloves were important in the earliest spice trade and are believed to be indigenous to the Moluccas, or Spice Islands, of Indonesia. However, nowadays clove is cultured in several parts of the world including Brazil in the state of Bahia. The term ‘Clove’ is derived from the French word ‘Clou’ and the English word ‘Clout’, both meaning ‘nail’- from the likeliness of the flower bud of the Clove tree to a broadheaded nail. <br /><br />Cloves are a versatile spice that add flavor while also providing health benefits. They are high in antioxidants, may help regulate blood sugar, and can kill bacteria. Clove represents one of the major vegetal sources of phenolic compounds as flavonoids, hidroxibenzoic acids, hidroxicinamic acids and hidroxiphenyl propens. <br /><br />Cloves are strongly pungent owing to eugenol, which is extracted by distillation to yield oil of cloves. Eugenol is the main bioactive compound of clove, which is found in concentrations ranging from 9 381.70 to 14 650.00 mg per 100 g of fresh plant material. <br /><br />Whole cloves are either removed before serving or picked out of the dish. Even when cooked, whole cloves have a very hard, woody texture that would be unpleasant to bite into. <br /><br />Clove is very aromatic, has a fine flavor and imparts warming qualities. It is used as a culinary spice as the flavor blends well with both sweet and savory dishes. Clove is often used to flavor meat products, pastries, cookies, candies, chewing gum, spiced fruits, hot spiced drinks, chocolate drinks, wines and liqueurs, puddings, sandwiches, cakes, curries, and pickles. It's one of the components of garam masala. <br /><br />Cloves also feature in any number of desserts, especially ground cloves, and particularly around the holidays. It is a common kitchen spice used for studding particularly tomatoes, onions, sausage, soups, salads and herbal teas.<br /><b>Cloves<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsPuW0D4Zj2pYyV0LgmBAOOgcQfwGQ1lb_TkQQ3F85uR1hxRbV3l63Vv7xZcayqJ-EVPxCYS6uYXiUfiaQN1J-8eM6Plej68Q5p8fey7VrTgePYTnBCxGg2CzLsmTLLQY6X8ZjrFrNF8fc-9MxogVRiwRaBv6DGvVuh7KBZadHEiGqNCTaZ-ceaEk/s771/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="465" data-original-width="771" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsPuW0D4Zj2pYyV0LgmBAOOgcQfwGQ1lb_TkQQ3F85uR1hxRbV3l63Vv7xZcayqJ-EVPxCYS6uYXiUfiaQN1J-8eM6Plej68Q5p8fey7VrTgePYTnBCxGg2CzLsmTLLQY6X8ZjrFrNF8fc-9MxogVRiwRaBv6DGvVuh7KBZadHEiGqNCTaZ-ceaEk/w431-h260/1.jpg" width="431" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-88361268756717542152023-04-12T21:18:00.003-07:002023-04-12T21:18:43.598-07:00Chicken brothChicken broth is the cooking liquid after simmer the carcass, skin, and (sometimes) meat of the bird along with vegetables in water, and season it with salt, herbs, and spices. <br /><br />Stock is made from bones, while broth is made mostly from meat or vegetables. Compared to chicken stock, chicken broth is longer cooked (often in excess of 48 hours and up to 72) with the aid of cider vinegar and, due to the longer cooking, is rich in minerals and in gelatin <br /><br />Broth is essentially a more flavorsome substitute for water, and it can be used for blanching and boiling goodies or as the base for lighter soups. It has got a light chicken flavor and is perfect to use in soups, like chicken noodle soup. <br /><br />Chicken broth also used as a base for stews, gravy, and other dishes. The best use for broth is the replace water for broth while cooking grains like rice, quinoa, and pasta. <br /><br />Chicken broth is an ideal food for those recovering from illness since it is nutritious, easily digestible, and contains high levels of proteins, free amino acids, and polysaccharides.<br /><b>Chicken broth<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmrcxeB3H8k4vpvwr3KO5ihJp4KdsiX-92QyU5mKT88yy6Yf-YjW_Nw-NryHOId55ud5MY7Z7bRKAV2R1EeRWmDhX0MY3bi7kqOGmI-3R_vVQXjZ6UYL2NQbV34ZKaUTFFTvNUwkCAWbm2GbY1TtXO3pA-oA0aKMK09vulIcOGcfzwxi3jWtJgrA6U/s1050/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="413" data-original-width="1050" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmrcxeB3H8k4vpvwr3KO5ihJp4KdsiX-92QyU5mKT88yy6Yf-YjW_Nw-NryHOId55ud5MY7Z7bRKAV2R1EeRWmDhX0MY3bi7kqOGmI-3R_vVQXjZ6UYL2NQbV34ZKaUTFFTvNUwkCAWbm2GbY1TtXO3pA-oA0aKMK09vulIcOGcfzwxi3jWtJgrA6U/w470-h185/1.jpg" width="470" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-34731797874875896982023-03-06T21:09:00.001-08:002023-03-06T21:09:11.478-08:00Apple cider vinegarApple cider vinegar is a type of vinegar made with crushed apples, yeast, and sugar. It is used as an ingredient in foods like salad dressings, pickles, and marinades. An acidic ingredient like apple cider vinegar, it breaks down the food’s surface and allows the flavor to get in. It works in tandem with salt and sugar. <br /><br />Adding apple cider vinegar to salads can make them tastier and healthier. People have used apple cider vinegar for centuries in cooking and natural medicine. Apple cider vinegar is low in calories and can be used to add flavor to a variety of dishes. <br /><br />Apple cider vinegar is made through a process called fermentation. The yeast in the mixture digests the sugar in the apple juice, turning it into alcohol after a few weeks. Then, natural bacteria break the alcohol down into acetic acid, which gives vinegar its tangy taste and odor. Acetic acid gives vinegar its strong sour smell and flavor. Researchers believe this acid is responsible for apple cider vinegar’s health benefits. Cider vinegars are 5–6% acetic acid. <br /><br />Apple cider vinegar has shown powerful results for weight loss, which has made the drink extremely popular. It also helps in curing various problems like type 2 diabetes, eczema and high cholesterol.<br /><b>Apple cider vinegar<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNA8dwIBou5-66YWHiqZRDyboZQriX6gFkP8oa37TjnwzxY50B1_iuUJGwonxJf8aPIxvKlSlB7hi-kWsXaJE04a5Y2bUuXvhuwQMp1GyVrmLQhcd2X4bXlkKTAS3EJkUt6v9gsY3axQu8uWc52zTOfIaECr2v8eUX9SCBdXi88gUUU6_SnqcP4zkf/s751/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="751" data-original-width="551" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNA8dwIBou5-66YWHiqZRDyboZQriX6gFkP8oa37TjnwzxY50B1_iuUJGwonxJf8aPIxvKlSlB7hi-kWsXaJE04a5Y2bUuXvhuwQMp1GyVrmLQhcd2X4bXlkKTAS3EJkUt6v9gsY3axQu8uWc52zTOfIaECr2v8eUX9SCBdXi88gUUU6_SnqcP4zkf/w397-h540/1.jpg" width="397" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-59781321778253353382023-01-29T07:42:00.002-08:002023-01-29T07:42:08.091-08:00Chili flakesChili flakes are ripened and dried chilies that are crushed to produce flakes. They are something that can be produced by pounding chilies in a mortar and pestle or by grinding in a blender on the pulse mode <br /><br />Chili flakes are a common ingredient in many dishes. They have a slightly spicy flavor that can add a kick to any dish. Chili flakes, with their larger crushed profile, tend to lay atop of a dish they season, leading to less meshing into the overall flavor. <br /><br />Just be sure to use a small amount, as too much can be overwhelming. The spiciness they impart along with the slight crunch of their texture can make a huge difference to the food. <br /><br />They get their pungent bite from the presence of capsaicin, the component that stimulates circulation and the digestive process inducing perspiration. Chili flakes are filled with antioxidants that help fight oxidative stress in the body and promote overall good health. <br /><br />Chili flakes can be added to pastas, pizzas, soups, and more, they make all the difference. They can also be placed on the table and each guest can select their own seasoning.<br /><b>Chili flakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPr6y80YxzqIjtgY5jjplu3l29ncq2zk6tGVEHdsU182yFTSseV6s5iwKKKvrHAslJ7AnRXPH6B1ofA5cJ-ykqOwGNnCGc9u8z9pdkP0vcBK_G9k1s_jyHqzgLsNxeEu_EezsSZHXmRISHtv8M884_njUhPAaL-dVdlerciMP3sMQt1goHKY4zVZcD/s323/1-LAPTOP-O844GS9F.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="323" data-original-width="205" height="621" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPr6y80YxzqIjtgY5jjplu3l29ncq2zk6tGVEHdsU182yFTSseV6s5iwKKKvrHAslJ7AnRXPH6B1ofA5cJ-ykqOwGNnCGc9u8z9pdkP0vcBK_G9k1s_jyHqzgLsNxeEu_EezsSZHXmRISHtv8M884_njUhPAaL-dVdlerciMP3sMQt1goHKY4zVZcD/w394-h621/1-LAPTOP-O844GS9F.jpg" width="394" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-63034499632008094562022-12-21T09:47:00.007-08:002022-12-21T09:47:33.707-08:00Saccharin: an artificial sweetener Saccharin is an artificial sweetener with zero food energy and no calories. This is the earliest and one of the oldest sugar substitutes used for about a century in processed food and beverages industries. Saccharin has been approved by FDA for use in more than 100 countries. <br /><br />Developed in 1878, saccharin is a coal tar derivative that is approximately 200-700 times sweeter than sucrose. Compared with sucrose, saccharin has a slow onset of sweetness that increases to a maximum and then persists. The major drawback of saccharin is its bitter metallic aftertaste, which is particularly evident at higher concentrations. <br /><br />Saccharin is used in various food products tabletop sweeteners, and in few desserts. In hygiene oral products this sweetener hides the taste of undesirable flavor of other ingredients. The form used as an artificial sweetener is sodium salt and calcium salt, especially by people restricting their dietary sodium intake. <br /><br />In starter feed for livestock, saccharin is used to avoid reduced feed intake after weaning. Saccharin brand names include Sweet and Low®, Sweet Twin®, Sweet'N Low®, and Necta Sweet®.<br /><b>Saccharin: an artificial sweetener<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZfSQim0I1pqkcO_iAW4sFEgPgFvB2m4V0NYBICgLY4jdv5je3HAjbnd4ULdFTbFqO--5Re1BN-5AlE99NidHZliJ2TW7IN3oU5O3grtxKvKGZn8CS6b4FVoSzRnhy6EykBFyHKUjQz6qV7_P-0z7maTyzEu7x_u6W65cs7HPJSliqufohLFNurTKc/s820/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="550" data-original-width="820" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZfSQim0I1pqkcO_iAW4sFEgPgFvB2m4V0NYBICgLY4jdv5je3HAjbnd4ULdFTbFqO--5Re1BN-5AlE99NidHZliJ2TW7IN3oU5O3grtxKvKGZn8CS6b4FVoSzRnhy6EykBFyHKUjQz6qV7_P-0z7maTyzEu7x_u6W65cs7HPJSliqufohLFNurTKc/w447-h300/1.jpg" width="447" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-57505410447997945732022-11-17T07:02:00.004-08:002022-11-17T07:02:39.651-08:00Worcestershire sauce Worcestershire sauce is a fermented liquid condiment originating in the 1900s in Worcester, England. It was developed in 1835 by two chemists from Worcester named Lea and Perrins. <br /><br />Worcestershire sauce is known for its punchy umami flavor— that deeply savory characteristic that makes you want to add it to everything. <br /><br />Worcestershire sauce could best be described as savory, tangy, and spiced and it adds a layer of depth to various foods. <br /><br />Worcestershire sauce is often used in sauces and dressings of all sorts; in meat marinades and juicy burgers; and to bring out the savory beefiness in slow-cooked stews and soups alike. <br /><br />It adds meaty dimension to cheesy toast and in cheese sauces. It goes great in tomato-ey braises and ragus, to balance the sweetness of the tomatoes. <br /><br />Worcestershire sauce is a fermented condiment made from a base of anchovies, molasses, malt vinegar, onion, garlic, sugar, tamarind, and a unique blend of spices and flavorings.<br /><b>Worcestershire sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAyEFbjis3xBRn8X2xVZLffap_Q0fug0D8CvGjOd0XDC1wSkZOgjFZIAROZqwj1-UTe_WYCrBMoDJxS-CH-MKVANlrh3-lWtlWlaxIHS34YA80AFl-HoiQ7_6TEb4HLe97so8ZaUIK6NQl0Em-OJnDDTC9bltVpEkq_j1t9kavaiM6k-aAIWCPibc5/s2560/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2560" data-original-width="2560" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAyEFbjis3xBRn8X2xVZLffap_Q0fug0D8CvGjOd0XDC1wSkZOgjFZIAROZqwj1-UTe_WYCrBMoDJxS-CH-MKVANlrh3-lWtlWlaxIHS34YA80AFl-HoiQ7_6TEb4HLe97so8ZaUIK6NQl0Em-OJnDDTC9bltVpEkq_j1t9kavaiM6k-aAIWCPibc5/w422-h422/1.jpg" width="422" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-31196693440330879802022-10-11T08:55:00.004-07:002022-10-11T08:55:39.511-07:00Soybean oilSoybeans are a go-to protein source for vegetarians and vegans. One of its most used derivatives is soybean oil. It is a vegetable oil that’s extracted from the seeds of the soybean plant. Soybean oil is principally obtained by solvent (particularly n-hexane) extraction or mechanical expellers. On the other hand, supercritical fluid extraction and extrusion-aided mechanical extraction have emerged as alternative processing techniques in recent years <br /><br />It is a natural edible vegetable oil, extracted from the soyabean seeds and is mostly preferred in cooking. It is assumed to be the most consumed oil in commercial cooking and has a dark yellow or faint green color. Soybean oil accounts for over 40% of the US intake of both essential fatty acids. <br /><br />Soya bean oil is super high in protein. It also has a decent amount of fat and carbs that help in the proper functioning of the body. 100 grams of boiled soya bean offer:<br />*9 grams of fat<br />*16.6 grams of protein<br />*9.9 grams of carbohydrates<br />*173 calories <br /><br />Soybean oil has a relatively high smoke point of about 450°F (230°C). This makes soybean oil a good option for high-heat cooking methods like roasting, baking, frying, and sautéing, as it can withstand high temperatures without breaking down. <br /><br />It is applied frequently in salad dressings, frozen foods, imitation dairy, and meat products and commercially baked goods. Soybean oil is an essential component in marinades because it helps transfer fat-soluble flavors into the meat, helps meat and vegetables retain moisture while cooking, and helps balance flavor profiles by preventing sharp or acidic flavors from overwhelming the dish.<br /><b>Soybean oil<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqKzLUOGSCxYv_Eo7Y6NDXFUcSUtJRUUoSgmbYMHSo51ouwO1GnyzCjN8H-kKkdRT5lVqjDiVAn7Piz9BN4NTww27KUDWQpMYKi4dIxpzIn7YNcfIkTYABvDQG0vAUY6YtFBxSW1xSE7BXh1Wl9NcAtqnmJtK5ggM3kDIyFJozo87-jgCmTvCv2Cr/s1080/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="804" data-original-width="1080" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqKzLUOGSCxYv_Eo7Y6NDXFUcSUtJRUUoSgmbYMHSo51ouwO1GnyzCjN8H-kKkdRT5lVqjDiVAn7Piz9BN4NTww27KUDWQpMYKi4dIxpzIn7YNcfIkTYABvDQG0vAUY6YtFBxSW1xSE7BXh1Wl9NcAtqnmJtK5ggM3kDIyFJozo87-jgCmTvCv2Cr/w474-h353/1.jpg" width="474" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-2277244646876720062022-09-03T06:32:00.003-07:002022-09-12T21:23:16.980-07:00Wine vinegar Vinegars are made by fermenting a carbohydrate source into alcohol. Acetobacter bacteria then convert the alcohol into acetic acid, which gives vinegars their strong aromas. Wine vinegar can be made from white, red, or rose wine. These vinegars make the best salad dressings. <br /><br />Wine vinegars are characterized by a high concentration of ethyl acetate, glycerol, methanol, and tartaric acid, while glycerol and ethyl acetate signals are not detectable in alcohol/agrin vinegars. <br /><br />Red wine vinegar is made by fermenting red wine, then straining and bottling it. It’s often aged before bottling to reduce the intensity of the flavor. Red wine vinegar is best used with heartier flavors and foods, like beef, pork, and vegetables. <br /><br />White wine vinegar is white wine that has been fermented and oxidized into an acid with a lightly fruity flavor. White wine vinegar is best for chicken and fish dishes and can be used in a pickling brine. Also, can be used to make salad dressing, to whip up a quick pan sauce, or to marinate poultry. <br /><br />Champagne vinegar is the lightest in flavor. It is good for dressing lighter foods like pale greens, chicken, and fish. <br /><br />Wine vinegar tends to have lower acidity than cider or white vinegars. Common wine vinegars include French champagne vinegar, Spanish sherry vinegar and Italian balsamic vinegar, which is full-bodied, slightly sweet, and somewhat syrupy.<br /><b>Wine vinegar<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvghgshXKldHSQLGZuAbQKgMOaiBa3P3rZUqDWskjt9cYY9lqGkWZ_RgFWBmDwfhCxKVcPDecWTB2usbyz4sCVP0UGGyoxFyvqGvPPy00ub1uU9Yw_ID1PxYoCf-8G2ppB40Rr4YXkRBK_gJDfyyWnfHcVx0RgWGvCfqe75Ic8eG_ZMT7TW6jcQgF/s970/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="830" data-original-width="970" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvghgshXKldHSQLGZuAbQKgMOaiBa3P3rZUqDWskjt9cYY9lqGkWZ_RgFWBmDwfhCxKVcPDecWTB2usbyz4sCVP0UGGyoxFyvqGvPPy00ub1uU9Yw_ID1PxYoCf-8G2ppB40Rr4YXkRBK_gJDfyyWnfHcVx0RgWGvCfqe75Ic8eG_ZMT7TW6jcQgF/w398-h341/1.jpg" width="398" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-67399878420675888632022-08-06T06:20:00.002-07:002022-08-06T06:20:18.964-07:00Gelling agent: PectinPectin is a naturally occurring, water-soluble fiber and gelling agent is made from real fruit and all its forms—from dry pectin to liquid pectin to mass produced commercial pectin—are sourced entirely from plants. It is a substance found in plant cell walls that is commonly used as a food ingredient. Pectin is a fiber and is often used as a thickener in cooking and baking. <br /><br />Pectin helps food ingredients gel, thicken, and also acts as a stabilizer. It partially mimics the effects of gelatin, but unlike gelatin—which is sourced from animals—pectin comes entirely from plants. Both liquid pectin and dry pectin are found in a wide variety of foods, from homemade freezer jams to mass-produced gummy candies. <br /><br />From simple jams and jellies, to high-end pastry and everything in between, pectin allows for fruit-based desserts and dessert components to have that perfect gel texture. <br /><br />Pectin is routinely used in marmalades, jams, and jellies, because when it’s cooked at a high temperature with acid and sugar, it creates that nice gelatinous texture. It’s also used in sweets and desserts — especially those made with fruit or milk, such as custards, pie fillings, and puddings. Pectin can also be used to stabilize acidic protein drinks, such as yogurt. <br /><br />Some of the best sources of pectin include: oranges and other citrus fruits, apples, carrots, apricots, plums. Commercial pectins are usually made from citrus rinds. It is sold as a dry powder and in liquid form and can be expensive.<br /><b>Gelling agent: Pectin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3iuX1BtcgTJWH8JU2vXJGhISLeUihOW7qGWgRsgyp4-J2mqlheWRtTTlG7Fyu5g19RZcrf4W3FssAnbiltxPRVweIZzCX_rhttSZmJAhLwi-XsCzHKWbu680vYJmOnqofdgqAPMpWzhF-KConCSb7TZcuDLwLhonR6lECZnxAybyyaRQQoQkGhaqh/s548/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="441" data-original-width="548" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3iuX1BtcgTJWH8JU2vXJGhISLeUihOW7qGWgRsgyp4-J2mqlheWRtTTlG7Fyu5g19RZcrf4W3FssAnbiltxPRVweIZzCX_rhttSZmJAhLwi-XsCzHKWbu680vYJmOnqofdgqAPMpWzhF-KConCSb7TZcuDLwLhonR6lECZnxAybyyaRQQoQkGhaqh/w417-h336/1.jpg" width="417" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-70348613706314051472022-07-14T01:05:00.002-07:002022-07-14T01:05:08.972-07:00SageThis fragrant herb has transformed from an ancient medicinal tool to a versatile ingredient in dishes ranging from hearty American stuffings to light Chinese herbal teas. Sage was utilized by the Romans to assist in digestion and was also used to treat ulcers, wounds, and sore throats. <br /><br />Sage (<i>Salvia officinalis</i>) is a herb native to the Mediterranean region, recognizable by its soft, light grey–green leaves. Sage is also considered a perennial plant, which means that, unlike annuals or biennials, it lives for more than two years and isn't limited to just one specific growing season. <br /><br />Sage leaves are 2 to 3 inches long and are tapered. Because of the fine, velveteen hair-like projections on sage leaves, they have a slightly fuzzy or fluffy appearance and cottony texture, which can make it unpleasant to eat raw. <br /><br />Sage has a pronounced herbal flavour that is earthy, slightly peppery taste with hints of mint, eucalyptus, and lemon. It works well in heavier dishes with rich ingredients that can hold their own against such a bold flavour. <br /><br />The common sage is an excellent choice for cooking because it grows well in different soil types. It is a good herb for seasoning meats and infusing butter and is often used as a garnish. <br /><br />Sage is an herb that retains much of its flavour once it is dried. Drying concentrates the flavour and can give the herb a slightly bitter taste. Therefore, when cooking, less dried herb is added to the recipe than fresh. <br /><br />Sage should be added early in the cooking process, rather than at the end of cooking like many delicate herbs. Frying a strong herb like sage mellows its flavour. Fried sage can be crumbled over a dish to heighten flavour at the last moment. <br /><br />Sage is often found in many holiday dishes and is commonly used to season poultry or sausage, infuse butter, or to add flavour to root vegetables like sweet potatoes or parsnips. <br /><br />Sage can also be used to add herbaceousness to sauces, meat marinades, pastries, and breads. Fresh sage leaves can be added to cocktails and teas for an instant hit of herbal flavour.<br /><b>Sage<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdGci-2SczsllxDUp2Su7dPflxiGTgWNP9VMaeQYe4qoULdjwO7y8LJal5yimAwi3mD9_BzNZJvtZNbbtKmHFiL8Mvs1WNQ-Y6DRGRX4imIbG-aNxSiV5S8rTUH9nA0pIfr2K7Dfp2KH8Ls8mG79KdFq17r61EcqU9uXZqILsM5uswdRV-KvqimKX/s595/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="595" data-original-width="593" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdGci-2SczsllxDUp2Su7dPflxiGTgWNP9VMaeQYe4qoULdjwO7y8LJal5yimAwi3mD9_BzNZJvtZNbbtKmHFiL8Mvs1WNQ-Y6DRGRX4imIbG-aNxSiV5S8rTUH9nA0pIfr2K7Dfp2KH8Ls8mG79KdFq17r61EcqU9uXZqILsM5uswdRV-KvqimKX/s320/1.jpg" width="319" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-13525545389097654672022-06-05T09:29:00.003-07:002022-06-05T09:29:36.405-07:00Sherry vinegar Sherry vinegar is a Spanish vinegar made from fermenting sherry wine, then straining and bottling it. The base is sherry wine, and the type of grape used to make the wine determines the dryness of the vinegar. <br /><br />It has a roundness in flavor with less acidity than red or white wine vinegar, and subtle caramel notes. <br /><br />Sherry vinegar is protected by Denominación de Origen, which recognizes nine sherry-producing municipalities in the southwestern Spanish province of Cádiz that collectively form the so-called Jerez triangle. <br /><br />Sherry vinegar is aged under the full heat of the sun in wooden barrels and has a nutty-sweet taste. Sherry vinegar aged for two years or more is labeled "reserva," and there's even a "gran reserva" type that has been aged upwards of 10 years. <br /><br />Wine vinegar can be made from white, red, or rose wine. These vinegars make the best salad dressings and good splashing it into soups, beans, and marinara sauce.<br /><b>Sherry vinegar<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjiiU84vI6pwytHKzEYKDl_gmiNemBhMcrIWJTys97tznq0eoMmU2iNxDLZv4DNfPQgcq892JrH3X9HrQX1gUcNufkLYwM6_Bxfyf4Q6pxHyhQVTj0NcnULjw-UdTg6MpQEiglTtUswotUzsPJVNx4NF6arE8EYIVbJf45VBjiPKJgga05z4khSpgV/s394/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="394" data-original-width="249" height="455" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjiiU84vI6pwytHKzEYKDl_gmiNemBhMcrIWJTys97tznq0eoMmU2iNxDLZv4DNfPQgcq892JrH3X9HrQX1gUcNufkLYwM6_Bxfyf4Q6pxHyhQVTj0NcnULjw-UdTg6MpQEiglTtUswotUzsPJVNx4NF6arE8EYIVbJf45VBjiPKJgga05z4khSpgV/w287-h455/2.jpg" width="287" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-17990415960797446232022-04-19T09:01:00.003-07:002022-04-19T09:01:37.245-07:00Rice wine vinegarRice wine vinegar can be made with white rice, brown rice, or black rice. Rice wine vinegar can also come seasoned, which means it's typically fortified with salt and sugar. <br /><br />Rice vinegar has a sweet, acidic taste similar to those of other types of vinegar like apple cider vinegar. Unlike rice wine, rice vinegar is usually only used in small quantities. Compared to white distilled vinegar, rice vinegar is less acidic with a delicate, mild, and somewhat sweet flavour. <br /><br />Rice vinegar and rice wine vinegar are the same thing. Rice vinegar is commonly used to add acidity to many Asian dishes, from Chinese stir-fry to Japanese sushi. <br /><br />It’s also used in pickling, and to make light, flavorful salad dressings, vinaigrettes, and dipping sauces, and can serve as part of a marinade. <br /><br />The process for making rice wine vinegar starts with alcohol and the addition of different organisms, called acetobacters. They convert the alcohol into acetic acid, made by fermenting the sugars in rice into alcohol, and then into acetic acid to make the vinegar.<br /><b><span style="color: #2b00fe;"><i>Rice wine vinegar<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tNd5gnkmdtxbpThc_4tMj7JnqKN2HNCY4-MzriKPbCgmCmMGTdSfuFog08e5sysQOO1s3c1OabVSFazCDC8hlIAiGb9_ivenQsOAA_k2BMn_e1k5Cwu59zxAkvtNoV-OQE4ew3v0TP1y7K33RS6Q208uUmdM86jDE7oLS0nt3aQHV83ZIq3Mdf52/s481/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="481" data-original-width="326" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tNd5gnkmdtxbpThc_4tMj7JnqKN2HNCY4-MzriKPbCgmCmMGTdSfuFog08e5sysQOO1s3c1OabVSFazCDC8hlIAiGb9_ivenQsOAA_k2BMn_e1k5Cwu59zxAkvtNoV-OQE4ew3v0TP1y7K33RS6Q208uUmdM86jDE7oLS0nt3aQHV83ZIq3Mdf52/w338-h498/1.jpg" width="338" /></a></div><br /></i></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-38223378604035775562022-03-14T19:49:00.001-07:002022-03-14T19:52:51.103-07:00Maple syrupMaple syrup has been consumed for many centuries in North America. Over 80% of the world’s supply is now produced in the province of Quebec in eastern Canada. <br /><br />Pure maple syrup is actually made from maple tree sap that’s been boiled down to reduce the water content and concentrate the sugars. The most common trees that people get maple syrup from are the sugar or rock trees (<i>Acer saccharum</i>) and the black maple (<i>Acer nigrum</i>), although sometimes the red maple (<i>Acer rubrum</i>) is also used. <br /><br />Maple syrup contains more fats compared with honey. Maple syrup is rich in vitamins B1 and B2. It provides iron, calcium, zinc, manganese and potassium. Maple syrup also contains more sodium than honey. <br /><br />Grade B syrup has a darker color and deeper flavor than grade A. Darker maple syrups may have more antioxidants, and many people prefer their more intense flavor. <br /><br />Most people are familiar with maple syrup as a topper for pancakes and waffles or in sweets. It also has other applications in savory dishes and works particularly well with vegetables and as a glaze for meats.<br /><b>Maple syrup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh7WWtcOfU3MaeVWmhlYGgqLJOG1q66JqF_kx2__nxbnocxk6e7niPlPMx8z3_1KYB0R0FuS7ZLma-R9bZL899mPyZm6G6uNZSarB715ppbC3WX0q2umLBUWLz0W1z03bwEDVj_azJLEsroxrdKuAfbGBn3g32HYjI8jtbqYqjnkVM2aLO-8Bxy2hrp=s779" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="779" data-original-width="390" height="422" src="https://blogger.googleusercontent.com/img/a/AVvXsEh7WWtcOfU3MaeVWmhlYGgqLJOG1q66JqF_kx2__nxbnocxk6e7niPlPMx8z3_1KYB0R0FuS7ZLma-R9bZL899mPyZm6G6uNZSarB715ppbC3WX0q2umLBUWLz0W1z03bwEDVj_azJLEsroxrdKuAfbGBn3g32HYjI8jtbqYqjnkVM2aLO-8Bxy2hrp=w211-h422" width="211" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-73747989042357474732022-02-01T03:28:00.003-08:002022-02-01T03:28:22.973-08:00Celery plantCelery (<i>Apium graveolens </i>L) is a plant from the apiaceae family. It is an important aromatic plant grown mostly for its fresh herbs as salad crop in different parts of the world. The plant develops a fibrous root system which is situated in the top 200 mm of soil. Leaves are pinnately compound with a characteristic smell when crushed. <br /><br />The parts that are used in this plant include seeds, leaves, and essential oils. Among the phytochemical compounds of celery, one can mention carbohydrates, phenols such as flavonoids, alkaloids, and steroids. <br /><br />Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are edible and used as a vegetable, whereas its seeds are used for spicing and for medicinal purposes. High quality celery consists of stalks which are well formed, have thick petioles, are compact, have minimal petiole twisting, and have a light green and fresh appearance. <br /><br />The celery seasoning has a distinctive, but pleasant aroma. Celery plant parts can be used for flavoring foods such as stalks, leaves, oleoresins, and seeds. The seeds have also been used in traditional systems of medicine in the Middle East since ancient times. <br /><br />However, the use of celery seed oil has come about with the development of the processed food industry, as the oil is widely used as food flavourer in the USA and Europe.<br /><b>Celery plant<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhpTDpDXLfbd3iqwuzomTabLb_GMLydGIlf2uliPo2qpwIAKyiFL8Ox1MCNaN2B73GcE9TooPXm9i6oIKBwAEoaR8Ej5Xq7Ri0rhPuyitvGJtZuZDb-wGD2noPV-5J7Lokfo1HMmW87QoZ4qkmGVmkE7Zum1lHwSyxFrDPTAQNT-6BsE9Q4lsjZgWR7=s888" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="888" data-original-width="758" height="448" src="https://blogger.googleusercontent.com/img/a/AVvXsEhpTDpDXLfbd3iqwuzomTabLb_GMLydGIlf2uliPo2qpwIAKyiFL8Ox1MCNaN2B73GcE9TooPXm9i6oIKBwAEoaR8Ej5Xq7Ri0rhPuyitvGJtZuZDb-wGD2noPV-5J7Lokfo1HMmW87QoZ4qkmGVmkE7Zum1lHwSyxFrDPTAQNT-6BsE9Q4lsjZgWR7=w382-h448" width="382" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-11617007306034215422022-01-07T22:18:00.005-08:002022-01-07T22:18:31.853-08:00Malt vinegar Malt vinegar is very popular in England. It's made from fermented barley and grain mash, and flavored with woods such as beech or birch. It has a hearty flavor and is often served with fish and chips. <br /><br />Malt is the term for germinated and dried grains of barley, used in adding a rich, nutty, toasty flavor to foods. Malt vinegar is produced from the same grains that are used for making beer, and so it has a similar lemony, nutty, and caramel flavor profile as malted ale. It can range in color from light to dark brown. <br /><br />The malt vinegar (a brewed vinegar) production involves a three-step process including an initial saccharification of malt followed by the alcoholic and the acetic acid fermentations. Malt vinegar is distinguished from beer vinegar due to the lack of hopping of the ale. The hops and ocher additives to beer vinegar not only affected the taste, but made it difficult to keep and age well which is partially why beer vinegar prominent as its cousin. <br /><br />Malt vinegar is great for pickling produce or vegetables that have a lot of flavors. For example, pickled onions are often made with malt vinegar. <br /><br />Oily fish can be sprinkled with malt vinegar when baking or frying. Malt vinegar is usually drizzled over fish and chips when served. <br /><br />A tablespoon of malt vinegar mixed with olive oil and fresh herbs makes a great gastrique or simple salad dressing.<br /><b>Malt vinegar<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi6eNZTpL4K54JqCgbyVyrskJeN-ohrHkZY5XuPhdUoMA9BLDA5ooGR2VB-i5B3Qr8NBM1V6yMZU0NambtFo3psH3-GFTwBUqc_-FHHiuovlB11ZwtNGTpw0CCY7SlUuaJY-dMt-o3h-AIvDmvxj9Doknu5INSS8jfbjYynLxYphdhhVfgejuTyFQ3u=s491" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="491" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEi6eNZTpL4K54JqCgbyVyrskJeN-ohrHkZY5XuPhdUoMA9BLDA5ooGR2VB-i5B3Qr8NBM1V6yMZU0NambtFo3psH3-GFTwBUqc_-FHHiuovlB11ZwtNGTpw0CCY7SlUuaJY-dMt-o3h-AIvDmvxj9Doknu5INSS8jfbjYynLxYphdhhVfgejuTyFQ3u=w412-h360" width="412" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-6168363644190743512021-12-14T17:36:00.000-08:002021-12-14T17:36:04.232-08:00Marigold plantMarigolds were well known and valued by ancient people in South Asia. The bright orange and red colors of marigolds are seen everywhere in daily life of the Indian sub-continent. <br /><br />Marigold plant is grown for business purposes in Mexico, Peru, Ecuador, Spain, India or China. Dried Marigold flowers contain 0.1–0.2% dry matter (DM) of carotenoids, out of which 80% are lutein diesters. <br /><br />Marigold (<i>Tagetes erecta </i>L.) is also recognized to be a rich source of lutein. Thus, marigold powder has been commercially used as a nutritional supplement in capsules and tablets. <br /><br />Marigold flower pigments can be extracted and used as a natural source of food colorants in the poultry and dairy industry. These pigments impart an orange color to egg yolks and a yellowish color to dairy products. <br /><br />Marigold can make a pretty topping for cakes and cupcakes. It also can be candied in sugar. They are a lovely and fresh compliment to squash, cheese dip, fish and a variety of soup recipes. <br /><br />The leaves can be eaten fresh, in salad or boiled. The flower petals can be used as an inexpensive substitute for saffron and will color your dish and add some peppery flavor. Marigold petals add a strong yellow color to dishes. <br /><br />Marigold petals can be steeped to make a tea also- 1 tsp. dried marigold petals steeped in 8 oz. of hot water. The tea has been said to alleviate cramps, fever and sore throat. Petals also can be added to salads, stir fries or quiche.<br /><b>Marigold plant<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj03Ftz0USC2QJsvvvvR47QoWQLEGldbBT20hokSML9fl4FfmSxJFYwkBxusnsn_1F5sZbQHMycqKehiEgbS5U8rdhOXsrwgIzz5KEYejod5fCESyPzcwoKdwtLLgv90_IwIsJp_6o1HaIGyAqqODtjZkYlT9uPxA-E-wl9zf5v0vDnbZ6PxRWKQJpH=s769" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="668" data-original-width="769" height="278" src="https://blogger.googleusercontent.com/img/a/AVvXsEj03Ftz0USC2QJsvvvvR47QoWQLEGldbBT20hokSML9fl4FfmSxJFYwkBxusnsn_1F5sZbQHMycqKehiEgbS5U8rdhOXsrwgIzz5KEYejod5fCESyPzcwoKdwtLLgv90_IwIsJp_6o1HaIGyAqqODtjZkYlT9uPxA-E-wl9zf5v0vDnbZ6PxRWKQJpH=s320" width="320" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1669636157745580534.post-60042317829935260502021-12-13T23:35:00.004-08:002021-12-13T23:36:44.195-08:00Bread flourBakers use two primary types of white wheat flours: hard flour or strong flour and weak flour or soft flour. Hard flour, or "bread" flour, is high in gluten and so forms certain toughness which holds its shape well once baked.<br />
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This flour is strong in character, requiring prolonged fermentation to ripen, and has considerable fermentation tolerance and stability.<br />
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Hard flour may be milled from hard red winter, hard red spring or hard white wheat.<br />
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Hard flour contains 11.2-11.8% protein, 0.45-0.50% ash, 1.2% fat and 74-75% starch. The high protein found in hard flour indicates a higher level of gluten.<br />
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This type of flour is mainly used for high-structured products like yeasts products, choux pastry and puff pastries.<br />
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They are also used in commercial bread production where dough must withstand the rigors of machine handling.<br /><b><span style="color: #2b00fe;">Bread flour</span></b><br /><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj8APiGHBhjeDsiQ8Vzyt5oO35e6Jfd5E3XXUq33Od5tMwVBg8oaWj0vPFbsypDNNSnFWUe5FlMCr7x59qVFAAaGyoSqCL-2D1PG-dFhsO03VYTTozx6HHMVa9UGi1QiarYzs3IiLgXe0nsE-GnitZT3MDfLyp9WFvZW_26MiYDs_xME_QCwVEo_hkP=s526" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="526" data-original-width="381" height="433" src="https://blogger.googleusercontent.com/img/a/AVvXsEj8APiGHBhjeDsiQ8Vzyt5oO35e6Jfd5E3XXUq33Od5tMwVBg8oaWj0vPFbsypDNNSnFWUe5FlMCr7x59qVFAAaGyoSqCL-2D1PG-dFhsO03VYTTozx6HHMVa9UGi1QiarYzs3IiLgXe0nsE-GnitZT3MDfLyp9WFvZW_26MiYDs_xME_QCwVEo_hkP=w314-h433" width="314" /></a></div>
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