Thursday 17 March 2011

COOKING OF GRAINS.


All grains, with the exception of rice, and the various grain meals, require prolonged cooking with gentle and continuous heat, in order to so disintegrate their tissues and change their starch into dextrine as to render them easy of digestion. Even the so-called "steam-cooked" grains, advertised to be ready for use in five or ten minutes, require a much longer cooking to properly fit them for digestion. These so-called quickly prepared grains are simply steamed before grinding, which has the effect to destroy any low organisms contained in the grain. They are then crushed and shredded. Bicarbonate of soda and lime is added to help dissolve the albuminoids, and sometimes diastase to aid the conversion of the starch into sugar; but there is nothing in this preparatory process that so alters the chemical nature of the grain as to make it possible to cook it ready for easy digestion in five or ten minutes. An insufficiently cooked grain, although it may be palatable, is not in a condition to be readily acted upon by the digestive fluids, and is in consequence left undigested to act as a mechanical irritant.



Water is the liquid usually employed for cooking grains, but many of them are richer and finer flavored when milk is mixed with the water, one part to two of water. Especially is this true of rice, hominy, and farina. When water is used, soft water is preferable to hard. No salt is necessary, but if used at all, it is generally added to the water before stirring in the grain or meal.



The quantity of liquid required varies with the different grains, the manner in which they are milled, the method by which they are cooked, and the consistency desired for the cooked grain, more liquid being required for a porridge than for a mush.



All grains should be carefully looked over before being put to cook.



In the cooking of grains, the following points should be observed:



1. Measure both liquid and grain accurately with the same utensil, or with two of equal size.



2. Have the water boiling when the grain is introduced, but do not allow it to boil for a long time previous, until it is considerably evaporated, as that will change the proportion of water and grain sufficiently to alter the consistency of the mush when cooked. Introduce the grain slowly, so as not to stop the sinking to the bottom, and the whole becomes thickened.



3. Stir the grain continuously until it has set, but not at all afterward. Grains are much more appetizing if, while properly softened, they can still be made to retain their original form. Stirring renders the preparation pasty, and destroys its appearance.



In the preparation of all mushes with meal or flour, it is a good plan to make the material into a batter with a portion of the liquid retained from the quantity given, before introducing it into the boiling water. This prevents the tendency to cook in lumps, so frequent when dry meal is scattered into boiling liquid. Care must be taken, however, to add the moistened portion very slowly, stirring vigorously meantime, so that the boiling will not be checked. Use warm water for moistening. The other directions given for the whole or broken grains are applicable to the ground products.



Place the grain, when sufficiently cooked, in the refrigerator or in some place where it will cool quickly (as slow cooling might cause fermentation), to remain overnight.

SantooBama Directory

Monday 14 March 2011

CIRCUMSTANCES IMPACTING THE QUALITY OF MEAT.




During the period between the birth and maturity of animals, their flesh undergoes very considerable changes. For instance, when the animal is young, the fluids which the tissues of the muscles contain, possess a large proportion of what is called albumen . This albumen, which is also the chief component of the white of eggs, possesses the peculiarity of coagulating or hardening at a certain temperature, like the white of a boiled egg, into a soft, white fluid, no longer soluble, or capable of being dissolved in water. As animals grow older, this peculiar animal matter gradually decreases, in proportion to the other constituents of the juice of the flesh. Thus, the reason why veal, lamb are white, and without gravy when cooked, is, that the large quantity of albumen they contain hardens, or becomes coagulated. On the other hand, the reason why beef and mutton are brown, and have gravy , is, that the proportion of albumen they contain, is small, in comparison with their greater quantity of fluid which is soluble, and not coagulable.





The quality of the flesh of an animal is considerably influenced by the nature of the food on which it has been fed ; for the food supplies the material which produces the flesh. If the food be not suitable and good, the meat cannot be good either. To the experienced in this matter, it is well known that the flesh of animals fed on farinaceous produce, such as corn, pulse, &c., is firm, well-flavoured, and also economical in the cooking; that the flesh of those fed on succulent and pulpy substances, such as roots, possesses these qualities in a somewhat less degree; whilst the flesh of those whose food contains fixed oil, as linseed, is greasy, high coloured, and gross in the fat, and if the food has been used in large quantities, possessed of a rank flavour.





It is indispensable to the good quality of meat, that the animal should be perfectly healthy at the time of its slaughter. However slight the disease in an animal may be, inferiority in the quality of its flesh, as food, is certain to be produced. In most cases, indeed, as the flesh of diseased animals has a tendency to very rapid putrefaction, it becomes not only unwholesome, but absolutely poisonous, on account of the absorption of the virus of the unsound meat into the systems of those who partake of it. The external indications of good and bad meat will be described under its own particular head, but we may here premise that the layer of all wholesome meat, when freshly killed, adheres firmly to the bone.





Another circumstance greatly affecting the quality of meat, is the animal's treatment before it is slaughtered . This influences its value and wholesomeness in no inconsiderable degree. It will be easy to understand this, when we reflect on those leading principles by which the life of an animal is supported and maintained. These are, the digestion of its food, and the assimilation of that food into its substance. Nature, in effecting this process, first reduces the food in the stomach to a state of pulp, under the name of chyme, which passes into the intestines, and is there divided into two principles, each distinct from the other. One, a milk-white fluid, the nutritive portion, is absorbed by innumerable vessels which open upon the mucous membrane, or inner coat of the intestines. These vessels, or absorbents, discharge the fluid into a common duct, or road, along which it is conveyed to the large veins in the neighbourhood of the heart. Here it is mixed with the venous blood (which is black and impure) returning from every part of the body, and then it supplies the waste which is occasioned in the circulating stream by the arterial (or pure) blood having furnished matter for the substance of the animal. The blood of the animal having completed its course through all parts, and having had its waste recruited by the digested food, is now received into the heart, and by the action of that organ it is urged through the lungs, there to receive its purification from the air which the animal inhales. Again returning to the heart, it is forced through the arteries, and thence distributed, by innumerable ramifications, called capillaries, bestowing to every part of the animal, life and nutriment. The other principle the innutritive portion passes from the intestines, and is thus got rid of. It will now be readily understood how flesh is affected for bad, if an animal is slaughtered when the circulation of its blood has been increased by over-driving, ill-usage, or other causes of excitement, to such a degree of rapidity as to be too great for the capillaries to perform their functions, and causing the blood to be congealed in its minuter vessels. Where this has been the case, the meat will be dark-coloured, and become rapidly putrid; so that self-interest and humanity alike dictate kind and gentle treatment of all animals destined to serve as food for man.


Saturday 12 March 2011

Eating For A Healthy Heart




Bad cholesterol or a bad diet is something we all



experience at some point in time. It's impossible



to eat healthy our whole lives, even though we may



try hard to do it. Eating healthy for your heart



is something everyone should try to do, especially



when it comes to restoring health and reducing



heart attacks.





Your heart and food



We know these things for sure - a diet high in



saturated fats will help raise your cholesterol,



which is a risk factor for heart disease. People



that are obese are more prone to heart disease. A



diet high in sodium may elevate your blood pressure,



leading to inflammation and even heart disease.





To help prevent heart disease and improve your health,



put the tips below to good use.





Eat plenty of fish



Herring, sardines, and salmon are all excellent sources



of Omega 3 essential fatty acids. Other fish are great



to, although Omega 3 may help to get your cholesterol



down to a healthier level.





Choosing healthy fats and oils



Saturated fat will increase the risk of heart disease.



It's found in meat, butter, and even coconut oil. You



should avoid them until your cholesterol levels are



down and you are at a healthy weight. Even those



that love red meats can enjoy seafood and nuts for



their main sources of protein.





Monounsaturated fats such as olive oils will help



you to protect your heart. Olive oil is an ideal



choice for cooking, dressing, or even as a dipping



sauce.





Plenty of fiber



Fiber can help you control your cholesterol. You



can find fiber in whole grain products to help



control sugar absorption as well, which will help



you keep your digestive system healthy.





Choosing carbohydrates



Eating for your heart involves staying away from



sugary foods such as candy, cookies, cakes, and



pastries. Eating a lot of sugar isn't good for



your heart disease at all. Healthy carbohydrates



involve whole grain breads, whole grain pasta, brown



rice, and a lot of vegetables. You should make



fruits and vegetables the main aspect of your diet.





Healthy cooking methods



Stir frying and sauteing with olive oil or canola



oil are both great methods, as you shouldn't dip



your food in batter and fry it anymore. If you



cook chicken, remove the skin and bake it in the



oven in foil.





Instead of frying your fish you should always bake



it. Steaming your vegetables can help maintain the



most nutrients. You should use cream sauces or lots



of butter anymore either. When you eat vegetables,



try squeezing lemon juice on them or using your



favorite seasonings.





As you make the proper changes to your diet, keep in



mind that it takes time for them to become habits.



Eating healthy is always great for your body and your



lifestyle, especially when it comes to your heart and



the prevention of heart disease.


Thursday 10 March 2011

Eating Healthy For Students




For students, eating at college is an entire new



ball game, with late night pizza delivery and food



from buggies. Even though some of these quick and



simple options taste great, they are probably



not healthy for a student's body.





The food choices students make can affect whether



or not they are able to remain awake during class



and whether or not they will come down with



mononucleosis when it hits campus. The problem



is not only about eating junk food, it's more



about not getting the proper proteins, carbs,



vitamins, and minerals that people need.





When it comes to defending against illnesses,



vitamins and minerals are very important. Just



because they are important, isn't a reason for



students to run out and stock up on vitamins and



supplements. It's best for students to get their



nutrition from food.





You can find vitamin C in citric fruits, Vitamin



A in milk and diary products, and vitamin E in



nuts, whole wheat products, and even green leafy



vegetables. This is the ideal way to get



nutrition, as your body relies on these vitamins



for many reasons.





When you eat on campus, skip on the soda's and



go right to the juice machines. Explore the



different entrees available and go to the salad



bar where there are fresh vegetables. You can



also try putting some broccoli and cauliflower



in the microwave for steamed vegetables. There



are always healthy cereals and plenty of fresh



fruit available in dining halls as well.





Always remember that eating healthy isn't just



about avoiding greasy foods. Eating healthy



involves getting a balanced diet and getting the



right nutrients and vitamins to keep your body



in peak performance - or at least awake during


Tuesday 8 March 2011

Eating Healthy For Vegetarians




The vegetarian way of eating can be a very healthy style



of eating. The rules still apply with healthy eating,



although you should add variety, balance, and moderation.





A vegetarian is someone who avoids all types of meat,



whether it be hamburgers, hotdogs, chicken, or even fish.



Vegetarians are also sometimes classified by the type of



food they are or aren't willing to eat. For example,



Lacto-ovo vegetarians will avoid animal flesh yet they



will eat eggs and most dairy products. A Vegan on the



other hand, will avoid all food that has any trace of



animal origin.





Because they don't eat meet, vegetarians will often



wonder how they'll get enough protein. Although you may



not realize it, the average American actually consumes



more protein than he actually needs. For the lacto-ovo



vegetarian, dairy products are an excellent source of



protein. Vegans on the other hand, get their protein



from nuts, seeds, and soy products.





Along the lines of beans, there are several to choose



from, including green or red lentils, peanuts, split



peas, pinto, soy, kidney, and many more. Some of them



you are already familiar, such as kidney beans in



chili, refried beans in Mexican dishes, red beans and



rice, and pinto beans. Although some beans taste good



as they are, others are available with different flavors



to help enhance their taste. Nuts are hihg in protein,



although they deliver a lot more fat than beans, which



means you should enjoy them in moderation. By having



one cup of cooked beans, you'll get the same amount of



protein as eating two ounces of meat!





The nutrients of concern for vegans, who avoid all types



of animal food, are vitamin B12, calcium, and vitamin D.



In the average North American diet, the primary source



for B12 is animals. To have an adequate intake of B12,



vegans should reguarly consume vitamin B12 supplements or



foods, which contain vitamin B12, such as soy products



or milk.





For calcium, vegans can rely on orange juice or soy



milk, as they are fortified with calcium. Beans and



leafy green vegetables will also contain some calcium as



well.





Although all types of vegetarians rely on simple food



groups, controlling your vitamins and calcium intake is



something you should always do. This is very important



for eating healthy, as well as staying healthy. If you



control what you eat, you'll have many years of healthy


Saturday 5 March 2011

Eating Healthy On A Budget




If you have problems serving healthy foods because



of the prices, you'll find these tips to be just



what you need to eat healthy on a budget.





1. Eliminate junk food



Doing your shopping on your own is the easiest way



to shop, as children and sometimes spouses are



usually the ones requesting junk food. Shopping



alone will prevent this, and ensure that you only



buy the foods you need.





2. Water or milk instead of soft drinks



You can still enjoy your favorite drinks at a



sporting event or night out, although you should



stick with the smallest size when shopping to save



money and calories. Children and even adults need



milk or milk products on a daily basis. Milk will



also help you get strong and provides calcium for



healthy bones and healthy teeth.





3. Buy fruits in quantity



Whne they are in season, buy fruits in quantity



and freeze any extras. You can buy several pounds



this way, and freeze extras to have them when the



fruit goes out of season. Wash the fruit well,



remove any spoiled pieces, dry thoroughly, then



freeze in plastic zipper bags.





4. Meats and beans



Meats and beans are the best sources for protein.



Lean meat is more expensive than meats with a lot



of fat. Canned beans are a great deal as well,



as they give you protein at a great price.





5. Beans as a substitute



You should use beans a substitute for meat on a



frequent occasion. There are several varieties,



so you can prepare them in a crock pot, so when



you return home they are ready to consume.





The USDA recommends eating beans at least 4 times



per week. If you experience gas after eating



beans you should try washing them, covering them



with water, bringing the water to a boil, then



draining it off and refilling the pot.





6. If you live in a coastal area or an area



where fish are around, make that an integral



part of your diet. You can catch them from the



lakes or rivers, saving money in the process.





7. Peanut butter is great for those on a budget



as it's popular with almost everyone. You can



use it for sandwiches instead of eating hot



dogs. It does need to be refrigerated, although



bigger jars can last you for weeks.





8. You should fill up with foods that have a high



content of water. Watermelon, salads, and even



sugar free gelatin are all great examples.





Eating healthy is always something you can't go



wrong with. You can eat healthy for just a few



bucks, which makes it perfect for those on a



budget. Now, you don't need a lot of money to have



the lifestyle and health you've always wanted.


Thursday 3 March 2011

Eating Healthy On The Run




Whether your traveling on the go or around the



home, you don't need to give up healthy eating



simply because you are on the run. The fact is,



healthy eating is even more important when your



trying to keep up with a busy schedule.





Having a good diet will help your body to handle



stress better. As you hustle about, a healthy meal



is probably the last thing you think about. The



following tips can help you eat when your on the go.





Restaurants



With tempting menus, large portions, and a festive



atmosphere, it's easy to skip healthy eating. It's



okay to splurge every now and then, although you'll



pack on a lot of weight if you make it a habit.



When you eat out at restaurants, always be smart



about it.





Airports



An airport can be a very stressful place, although



you shouldn't scrap your diet because of it. Eat



because you are hungry, not because of stress,



boredom, or to kill time.





In your car



Keep some healthy snacks in your car at all times,



so that when you get hungry - you have them.





At home



Evenings and mornings are busy times in most homes.



Making the time to eat can be hard, although you



shouldn't run out the door without eating breakfast



first. Cereal with milk, a banana, muffin, or even



a bagel is a great way to start the day.





Anytime you are on the go, always make sure that you



make the right food decisions. You can take healthy



food with you if you need to, so that you have it



when you need it. Eating healthy on the go is easy



to do, once you know how. Never sacrifice healthy



food for junk, as your body will regret it later.


Tuesday 1 March 2011

ABC OF SOUP MAKING.


Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good rich soup, is so to proportion the several ingredients that the flavour of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole. To accomplish this, care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat and other ingredients. Generally a quart of water may be allowed to a pound of meat for soups, and half the quantity for gravies. In making soups or gravies, gentle stewing or simmering is incomparably the best. It may be remarked, however, that a really good soup can never be made but in a well-closed vessel, although, perhaps, greater wholesomeness is obtained by an occasional exposure to the air. Soups will, in general, take from three to six hours doing, and are much better prepared the day before they are wanted. When the soup is cold, the fat may be much more easily and completely removed; and when it is poured off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve. A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water. Clear soups must be perfectly transparent, and thickened soups about the consistence of cream. To thicken and give body to soups and gravies, potato-mucilage, arrow-root, bread-raspings, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are used. A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually incorporated with the soup, will be found an excellent addition. When the soup appears to be too thin or too weak , the cover of the boiler should be taken off, and the contents allowed to boil till some of the watery parts have evaporated; or some of the thickening materials, above mentioned, should be added. When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be sufficient.



Various herbs and vegetables are required for the purpose of making soups and gravies. Of these the principal are, Scotch barley, pearl barley, wheat flour, oatmeal, bread-raspings, pease, beans, rice, vermicelli, macaroni, isinglass, potato-mucilage, mushroom or mushroom ketchup, champignons, parsnips, carrots, beetroot, turnips, garlic, shalots and onions. Sliced onions, fried with butter and flour till they are browned, and then rubbed through a sieve, are excellent to heighten the colour and flavour of brown soups and sauces, and form the basis of many of the fine relishes furnished by the cook. The older and drier the onion, the stronger will be its flavour. Leeks, cucumber, or burnet vinegar; celery or celery-seed pounded. The latter, though equally strong, does not impart the delicate sweetness of the fresh vegetable; and when used as a substitute, its flavour should be corrected by the addition of a bit of sugar. Cress-seed, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savoury, and basil. As fresh green basil is seldom to be procured, and its fine flavour is soon lost, the best way of preserving the extract is by pouring wine on the fresh leaves.



For the seasoning of soups, bay-leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, essence of anchovy, lemon-peel, and juice, and Seville orange-juice, are all taken. The latter imparts a finer flavour than the lemon, and the acid is much milder. These materials, with wine, mushroom ketchup, Harvey's sauce, tomato sauce, combined in various proportions, are, with other ingredients, manipulated into an almost endless variety of excellent soups and gravies. Soups, which are intended to constitute the principal part of a meal, certainly ought not to be flavoured like sauces, which are only designed to give a relish to some particular dish.