Archive for Food
Japanese Cuisine
Posted by: | CommentsTempura, sukiyaki, sashimi, sushi – even the words used to describe the most basic of Japanese dishes are exotic and beautiful. Japanese cuisine is easily one of the healthiest in the world, with its concentration on fresh fish, seafood, rice and vegetables. The pungent sauces and delicate flavors of fresh foods complement each other beautifully, and the methods of presentation turn even simple meals into beautiful events.
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The Japanese have easily a dozen different names for rice, depending on how it is prepared and what it is served with. The most common meal is a rice bowl, a bowl of white rice served with various toppings or ingredients mixed in. So popular is it that the Rice Bowl has even made its way into the world of Western convenience foods alongside ramen noodles. Domburi is a bowl of rice topped with another food: domburi tendon, for instance, is rice topped with tempura and domburi gyudon is rice topped with beef. The Japanese adopted fried rice from the Chinese, and a century ago, when curry was first introduced, developed Kare Raisu, curry rice. It is now such a popular dish that there are many fast-food restaurants that serve several versions of it in take-away bowls.
Besides white rice served as a side dish, Japanese cuisine also features onigiri – rice balls wrapped in seaweed, often with a ‘surprise’ in the middle, and kayu, a thin gruel made of rice that resembles oatmeal.
As an island nation, it’s not surprising that seafood is featured in Japanese cuisine. Sushi and sashimi both are raw fish and seafood with various spices. Impeccably fresh fish is the secret to wonderful sashimi and sushi, served with wasabi and soya sauce The Japanese love of beauty and simplicity turns slices and chunks of raw fish into miniature works of art. Fish sliced so thin that it’s transparent may be arranged on a platter in a delicate fan that alternates pink-fleshed salmon with paler slices of fish. Sushi is typically arranged to best display the colors and textures to their best advantage, turning the platter and plate into palettes for the artistry of the chef.
Traditionally, meat plays a minor role in the Japanese diet, though it has been taking a larger and larger role over the past fifty years as Japan becomes more westernized. Beef, chicken and pork may be served with several meals a week now. One of the more popular meat dishes is ‘yakitori’ – chicken grilled on a skewer and served with sauce. A typical quick lunch might include a skewer of yakitori and a rice bowl with sushi sauce.
In an interesting twist, Japan has imported dishes from other cuisines and ‘Japanized’ them, adopting them as part of their own cuisines. Korokke, for instance, are croquettes adopted from those introduced by the English last century. In Japan, the most common filling is a mixture of mashed potatoes and minced meat. Other Soshoyu – western dishes that have made their way into Japanese everyday cuisine include ‘omuraisu’, a rice omelet, and hambagau, the Japanized version of an American hamburger.
About the Author: Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.
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I Love Italian Wine and Food – Liguria Region, Tuscany Wine
Posted by: | CommentsIf you are looking for fine Italian wine and food, consider the Liguria region of northern Italy. You may find a bargain, and I hope that you’ll have fun on this fact-filled wine education tour.
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Liguria, also known as the Italian Riviera, is located in the northwest corner of Italy. It borders France, Monaco, and has a 350 kilometer (over 200 mile) coastline on the Ligurian Sea. The region is hilly and mountainous, but has been inhabited since prehistoric times. The Romans captured Liguria in the Second Century B. C. It was subsequently conquered by Barbarians, and by the Lombards. In area it is the third smallest Italian region with a population of about 1.6 million.
The land in Liguria tends not to be particularly fertile. Agricultural products include flowers, olive oil, fruits, and vegetables. Some claim that Liguria introduced pasta to Italy. Most of the pasta is wheat. Pesto is a regional specialty. A wide variety of seafood is available. Heavy industry is on the decline. Tourism is so important that in some areas the July and August population is ten or fifteen times that of the slow season. The area is particularly popular with retirees.
Liguria’s capital and largest city is Genoa, a city of six hundred thousand. Parts of the old city have been placed on the World Heritage list as of 2006. Among its many sights are the home in which Christopher Columbus was said to be born, and La Lanterna, the oldest working lighthouse in the world. Another special tourist destination is Cinque Terre, five tiny villages along the coast. They are a hiker’s paradise, but make sure that you are in good shape before attempting the complete route of about 13 kilometers (8 miles). This area is home to two DOC wines, Cinque Terre and Cinque Terre Sciacchetrà, neither of which is often found in North America.
Liguria devotes slightly under twelve thousand acres to grapevines, it ranks 19th among the 20 Italian regions. Its total annual wine production is about 4.4 million gallons, also giving it a 19th place. About 34% of the wine production is red or rosé, leaving 66% for white. The region produces 8 DOC wines. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin. Almost 14% of Ligurian wine carries the DOC. Liguria is home to almost three dozen major and secondary grape varieties, somewhat more white than red varieties.
No international white grape varieties are widely grown in Liguria, whose most important white grapes are Bosco, Pigato, and Vermentino. Given its limited wine production, little Ligurian wine is exported to North America. In the unfortunate absence of any Ligurian wines, we are reviewing a Vermentino-based wine from Tuscany. If I am ever in Liguria, I promise to drink and review a few local wines.
No international red grape varieties are widely grown in Liguria. The best-known Italian red variety is Sangiovese, which is grown elsewhere including California. Other Ligurian red varieties include Rossese, Ciliegiolo, and Ormeasco, also known as Dolcetto.
Before reviewing the Ligurian-style wine and Italian cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Torta Pasqualina; Artichoke Savory Pie. For the second course try Cappon Magor; Ligurian Seafood Caponata (you may have to order this dish in advance). As dessert indulge yourself with Pandolce; Sweet Bread From Genoa.
OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Rocca di Montemassi Vermentino Maremma Toscana IGT 12.5% alcohol about $12.50
Let’s start with the marketing materials. “Vermentino is an attractive, aromatic grape variety that is widely grown in Sardinia and Liguria. Montemassi believed that the conditions along the coastal Maremma region of Tuscany would be ideal. Their instincts were correct and the result is a pear/peach aroma wine that would be ideal as a sipping wine or with mildly spiced Mediterranean cuisine.”
My first pairing was with chicken thighs slowed-cooked in a sweet and sour sauce. The wine was floral, light tasting and refreshingly acidic. It was an excellent accompaniment to the dessert of thin, dry biscuits containing pistachios and almonds, which brought out the wine’s subtlety.
I then tried this wine with poached Tilapia fillets in a red pepper, onion, and chicken broth sauce accompanied by potato patties and green peppers in tomato sauce. The fish was delicate and not overwhelmed by the wine, which presented fruit and a bit of pepper. But frankly, the wine was too light and too short.
The next meal was kube, or kibbe, a Middle-Eastern specialty, balls of ground rice filled with ground meat. They were cooked overnight with potatoes in a somewhat spicy sauce. The wine was fruity and floral, with just enough acidity to counteract the meat’s fat and soften the spices. It was a fine companion for a side of more powerfully spiced Moroccan carrots. Just when I was thinking that the wine was a chameleon, changing itself to match the food, I tried it with fresh pineapple. The pineapple was excellent, its sweetness and acidity was a great way to end the meal. But in its presence, this wine was flat.
The cheese pairings had mixed results. Asiago is a nutty-flavored cheese from northeastern Italy. The wine went well with this cheese and seemed to pick up fruitiness. On the other hand in the presence of a strong, actually overripe, Pecorino cheese from nearby Tuscany it seemed to lose its flavor.
Final verdict. I don’t plan to buy this wine again. As a Tuscan wine it can’t meet the stiff local competition. I think I’ll wait for a true Ligurian wine. It may be a long wait.
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine French or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. Presently his wine websites are http://www.theworldwidewine.com and http://www.theitalianwineconnection.com
Article Source: http://EzineArticles.com/?expert=Levi_Reiss
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Mozzarella Cheese
Posted by: | CommentsMozzarella cheese is a mild flavoured and unripened variety of cheese. The origin of this cheese is Italy and it was traditionally manufactured from buffalo milk. But the manufacture of this type of cheese is now spread throughout the length and breadth of the Europe and USA and modifications have been made to produce the mozzarella cheese from cow milk.
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The mozzarella belongs to the pasta-filata class of cheese. It involves the technique of stretching the curd under hot water to get a smooth texture and stringiness in the end product. Hence, this type of cheese possesses good melting and stretching properties. It is one of the best options for producing pizza.
How to manufacture mozzarella cheese?
Procedure
1. Thoroughly clean the equipment and utensils required for cheese making and sanitize them with live steam.
2. Then the percentage of fat, casein and SNF of the milk have to be determined. The milk is generally standardized to 3-4% fat
3. Then the milk is pasteurized at 72°C for 15 seconds or 63°C for 30 min. and cooled to 30°C.
4. Active fresh starter cultures at the rate of 1-2% is added to the milk and thoroughly mixed. The acidity of the milk is tested before the addition of the starter culture. The temperature of the milk is maintained at 32°C. The milk is incubated at this temperature for 30 min. and again the acidity is tested.
5. Rennet is added after diluting to about 20 – 30 times of its volume with chlorine free water. The amount of rennet to be added is calculated according to the brand and make. The diluted rennet solution is poured slowly and uniformly into the milk and the milk is gently stirred.
6. After setting the milk for 30 min, examine the curd for its firmness. The curd is cut lengthwise with a horizontal knife and breadth wise with vertical knife.
7. After about 10-15 min. of cutting, start stirring the curd slowly and gently. Open the steam valve slowly and steadily and start heating the curd until the maximum cooking temperature of 42 – 44°C is reached. The curd is stirred slowly and continuously until its pieces become firm and elastic.
8. After the completion of cooking, the whey is allowed to drain out through a strainer. A trench is made in the centre of the vat to facilitate the drainage of whey.
9. After giving an allowance of 10-20 min. for whey drainage, the curd slabs are cut into blocks of 15-20 cm wide. The blocks are turned upside down when they are properly matted. The titratable acidity of the resultant whey is tested. The turning of blocks upside down is continued at intervals of 15-20 min.
10. Milling of the curd is done when the acidity of the whey reaches 0.70% lactic acid. The blocks are usually cut into strips by using stainless steel knife and then milled into small pieces.
11. The small pieces of curds are transferred into hot water at 85-90°C. Stretch and knead the curd properly under hot water so that the curd particles tend to fuse together and form a smooth texture and body. After proper kneading and stretching, the curd is moulded into balls or blocks and they are immersed in chilled brine solution.
12. After sufficient time of immersion under the brine solution, the mozzarella cheese balls are taken out, excess water drained and suitably packed and stored in chilled condition.
The mozzarella balls thus prepared can be utilized in its natural form or used to prepare pizza or used as a blend in the manufacture of processed cheese.
The author is a dairy expert, specializing in the technology and microbiology of dairy foods and holds a doctoral degree in Dairy Science; for more info on milk and dairy products please visit her site A Professional Dairy Site
http://www.dairyforall.com/cheese-mozzarella.php
Article Source: http://EzineArticles.com/?expert=Thenmozhi_Kathirvelu
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Wild Game Meats – The New Health Conscious Choice
Posted by: | CommentsOver the last few years, more and more people are adding healthier alternatives to their diets. As a society, we’re becoming much more knowledgeable about healthy choices, fat content, and artificial ingredients. There has been a growing trend away from some of the traditional high fat and high cholesterol meat choices, while seeking out healthier, easy-to-prepare alternatives. Certain types of wild game meats, previously largely unavailable in the marketplace, are turning up more and more frequently on restaurant menus and dinner tables.
The term “wild game” generally refers to wild animals and birds. Let’s contrast wild game with farm-raised game. Farm raised game are originally wild species of animals and birds that have been raised for sale under existing State regulations. These regulations are important to consumers because game species raised on farms under appropriate conditions can be sold via the marketplace to the end consumer.
Conversely, wild game species cannot be sold, but can be harvested (hunted) for personal use. In essence, farm-raised game are specifically intended for the consumer marketplace, and are proving to be more and more popular as people discover their health benefits in comparison to traditional meats. Further, those who may have been put off from trying unfamiliar types of meats are often pleasantly surprised at the mild, lean taste of game meats. Today’s restaurant patrons will often see choices such as buffalo, ostrich, elk, caribou, and even rattlesnake. That said, the term wild game meat is still widely used and widely accepted as encompassing non traditional meats.
Health Benefits and Availability
Elk and ostrich are two types of game meat occasionally seen on menus and via online providers. Elk, for example, is lower in fat than most meat, poultry, and fish products. Typical elk meat is extremely lean, generally slightly less than 1% fat content. Ostrich generally ranges from 2-3% fat. On the other hand, traditional meats are much higher in fat content. Ham is approximately 6% fat, chicken breast 2-4% fat, and roast beef 6-10% fat.
As an added benefit, wild game meats are extremely high in protein and low in carbohydrates. These benefits have led to higher demand, particularly as consumers try these cuts of meat and learn how good they taste and how easy they are to prepare. While these meats are infrequently available in supermarkets, several specialty suppliers sell directly to the consumer market.
Summary
Wild game meats are rapidly becoming part of mainstream diets and restaurant choices due to their savory taste and health benefits. Elk, buffalo, ostrich, caribou, and many more types of wild game are more available than ever and easy to prepare as roasts, steaks, and burgers.
Jim Hofman enjoys preparing new and interesting healthy menu items. Recently, he has discovered a passion for preparing wild game meats as an alternative to traditional cuts of meat.
To learn about wild game meats and see easy-to-prepare wild game recipes, visit:
http://www.squidoo.com/wildgamemeats
Article Source: http://EzineArticles.com/?expert=Jim_Hofman
Discovering Chinese Food
Posted by: | CommentsA “meat and potatoes” man That’s what I had always been. In a restaurant, I had always ordered dishes familiar to me from my childhood. One day, however, I was coaxed into eating some food prepared the Chinese way and, to my surprise, found it enjoyable.
The dish I had selected was pepper steak. Since its main ingredients are beef, green peppers and onions-foods that are not particularly exotic-you may wonder what made this dish Chinese. I put the same question to the friendly cook who prepared the scores of Cantonese dishes listed on the menu.
A Lesson in Chinese Cookery
“In Chinese cooking,” he explained, “meat is often combined with vegetables. The meat flavors them, and the vegetables embellish the meat. Since Chinese cooking is not to be approached with knife and fork, but with chopsticks, the morsels are bite-sized.
“Characteristic also is the flavorful seasoning. In cooking pepper steak, the beef (preferably flank steak) is slivered and marinated in some wine, soy sauce and sugar. This is stir-fried till barely cooked and then is removed from the pan. Next, the onions and peppers are stir-fried with some freshly chopped garlic. A few dashes of wine are added, along with a little soup stock or water. Then this is covered and simmered for a few minutes. Sugar and soy sauce are added according to taste, and the stock is thickened to form a gravy by adding cornstarch dissolved in cold water. Finally, the cooked beef is returned to the vegetable mixture, and is stirred in.
“Actually, many different meat and vegetable dishes may be cooked by following the same procedure. Other Chinese dishes may call for ginger root, sesame oil or oyster sauce as a seasoning.”
Our host explained that often in preparing vegetables and meat for Chinese dishes, the approximate size and shape of the main ingredients are kept uniform. For gai pan, which means “chicken slices,” the vegetables also would be sliced. There are Chinese dishes in which everything is diced. For instance, this is true in sub gum chow mein. Another dish, yuk soong, calls for everything to be finely minced. In chow har kew, a shrimp dish, the vegetables are chunky.
Let’s Make Fried Rice
I enjoyed the fried rice, and the cook seemed not at all reluctant to divulge his secrets, though shying away from being specific about proportions.
“You must begin with rice that has been cooked and cooled, and is preferably a day old,” he said “First, scramble some eggs and put them aside. Then, in a little oil, stir-fry some minced onions until they are slightly brown. Add some pieces of meat, which can be beef, ham, pork, chicken or shrimp. If bean sprouts are available, these can be added and tossed around at this stage. Now the cooked rice is put into this savory combination and stir-fried until well mixed and heated through. Soy sauce is added according to taste. This seasons the rice and gives it the brown color. A little sugar is added-not as sweetening, but to balance the saltiness of the soy sauce. To darken the fried rice further, most Chinese restaurants use molasses, but this is not a necessary ingredient. Now the scrambled egg is put into the rice mixture and, finally, some chopped scallions.”
“Is this something a Chinese housewife would cook?” I asked.
“Yes,” replied our host, “but actually this would never be served to guests, because it originated in an attempt to combine leftover rice with other leftovers. For guests, freshly cooked rice was considered the only proper accompaniment to a Chinese meal. Nevertheless, today fried rice has become perfectly respectable and is offered in Chinese restaurants all over the world.”
Now for Those Tasty Eggrolls
“If we wanted to make eggrolls at home, what would we need?” I asked, since I had noticed that many of the diners were enjoying these appetizers.
“You might want to obtain the eggroll wrappers from an Oriental grocery store or noodle factory,” our expert said. “Having these commercially prepared eggroll ‘skins’ considerably reduces the work of making eggrolls. Otherwise, you can make a wrapper the way a crepe or thin pancake is made. The filling can be a combination of crispy vegetables and precooked meat or shrimp, seasoned with sesame oil, salt, sugar, garlic powder and pepper. The dough is folded around the filling and the edges are thoroughly sealed by brushing on raw egg This is then browned in deep fat.”
We “Inspect” the Kitchen
“Would you like to see our main utensil for cooking?” our obliging informant asked.
When we eagerly accepted his offer, we were led into the kitchen where he showed us a wok. This proved to be a large round frying pan. The bottom was spherical, instead of flat. Behind this utensil was a swinging faucet that dispensed water for use in cleaning the wok. Under the wok were large burners that could make it red-hot in just a few seconds. Observing the array of seasonings and colanders of vegetables within the chef’s reach, I could see how he was able to combine many dishes for a meal in less than five minutes.
“Woks, like Chinese cooking, have gained so much interest in this internationally minded generation that one may be purchased in the housewares department of almost any large store. But an iron skillet for home use is just as good for cooking the Chinese way,” said our expert.
All of this made me glad that I have broadened out in my taste for food. What culinary delights I had been missing! There were yet many other dishes that I intended to try. Though not a gourmet, perhaps I would never again be indifferent to unfamiliar foods. I even thought about having my wife obtain a Chinese cookbook to brush up her cooking.
“How nice for you and your family that you can eat this way every day,” I remarked when about to leave.
Our cook smiled broadly as he replied: “We eat this way often, but not every day. Tonight we are having baked lasagna, tossed salad and garlic bread. You see, we like a little change sometimes.”
This article was contributed by a good old American friend of mine.
Frankie Goh is a family counselor and researcher. He manage a website : Earn Money Online http://www.ezy-cash.com He is also the Internet Marketing Co-ordinator of Healthbuy.com Herbal Products & Dermitage Wrinkles-Free Program.
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