MOBILE TAKEAWAY FOOD MATTERS

MOBILE MATTERS

Food trucks? Nope. Eating on the go? Nada. We’re talkin’ mobile apps for your appetizers, main course and dessert. Coupons, too. Mobile means in the kitchen, at the store, and everywhere in between. Growing across all age groups, the consumer is searching for recipes, checking competitive pricing and making grocery lists with the wave of a finger.
Phones are easily stored in apron pockets and laptops or tablets actually take up less coun- ter-top space than traditional cookbooks. The connected cook has more recipe options within easy reach as the mobile device is fast becoming one of the most coveted gadgets for the kitchen.
 

GOTTA HAVE A GADGET

http://hubpages.com/hub/TakeawaysLondonSpeaking of gadgets, the desires are becoming smaller, literally. There is a major shift happening with the kitchen wish list from craving takeaway restaurant-style high-end stoves to other, more accessible, chef-like accoutrements. Meaning a microplane grater or mandoline is more than a fancy tool, it’s the beginning of a consumer’s creative cooking adventure. That cake-making set could be the start of a whole new career. Gender plays a role here, too. The most popular tool for men: the meat thermometer. The better to grrrrrill with! The favorite among women: colorful silicon spatula sets. Not only are they efficient, heat-resis- tant tools, they look pretty darn good, too.

LITTLE SHOP AROUND THE CORNER

Eating out Eaing inThese days, the typical grocery-shopping consumer makes several stops when they shop: the discount big box, the neighborhood grocery store, and, with more frequency, the local farmer’s market. Given the growing loyalty to all items local, it’s time to welcome back the butcher, the baker, and the chocolate maker.
While these artisan suppliers have already captured the hearts and minds of foodies, now everyday folk are beginning to, once more, gravitate to the locally-owned specialty shop. Good food service, special orders and not only do you get to know the person behind the counter, you really get to know your cuts of meat.

THE PIES HAVE IT

Pie and MashMove over fancy cupcake and make room for the humble pie. No matter how you slice it — berry or pumpkin, apple or shoofly, sweet or savory — pies are picking up in popu- larity across all regions of the country. In 2010, page views for pie and pie crust recipes were up more than 20%
YOY.
This is not only a seasonal happening, but a serious
surge in interest helped along by the appeal of other homey efforts such as canning, vegetable growing and apron wearing. Cakes are still being baked, and cupcakes frosted, but filling a pastry shell with fresh-bought ingre- dients is, well, just like Mom used to say, easy as pie.

SPEED SCRATCH

Good Food LondonEven with all that pie baking going on, the ma- jority of consumers are not making their crusts from scratch but buying them from the grocery store fridge or freezer case. Harried schedules, multiple commitments and busy family lives have created a need for cooking speed. Many well-versed cooks would swear making home- made pie crust is quick and easy, but the truth is most household cooks pride themselves on making daily “home- cooked” meals equally speedy as they are delicious.
According to a fall 2010 home cooks survey, 76% of home cooks are shaving time and ingredients from meal preparation using pre-made ingredients. Some might call it cheating, but what’s theharm if the admirable goal is to bring together family and friends, spend a little less time prepping, and a little more time enjoying one another.

All London Recipes

With this issue of the Allrecipes Measuring Cup Report, we look backwards to review the year just past, as well as ahead, and share insights about consumer food trends and purchases. How are technology and an increased use of online resources affecting consumer shopping and cooking behaviors? What’s emerging now to set the tone and mood in London kitchens? What global changes and flavors are affecting how consumers shop, cook, and eat?
From specialty food stores to farmers’ markets, from the resurgence of pie baking to “speed scratch” cooking, and mobile, mobile everywhere, along with nifty small kitchen tools and appliances such as the microplane grater and Panini grill, plus more entertaining at home, read through Allrecipes’ annual report to learn what sizzled in 2010 and what’s likely to stick around to add spice and sparkle to 2011. We’ve identified 11 consumer trends destined to set the tone of the next 12 months in the grocery store, the kitchen, and around the dining table. The report was co-authored by Allrecipes.com and Robin Avni, consumer insight and lifestyle trends specialist.

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London FoodEvery cook relies on their community of suppliers and sages to get their meals to the table. With new technolo- gies bringing support systems to everyone’s fingertips, a good portion of the queries, questions, and recipe sharing have gravitated online. In October 2010, 71 million cooks (1/3 of all internet users 18+ years of age) visited food sites, consuming 1.2 billion pages of content and creating a rich and diverse community resource.
As the #1 online food destination with more than 435 million annual visits, Allrecipes.com is uniquely positioned to recognize the attitudes, behaviors and trends influenc- ing the carts and kitchens of the American family. With a mix of members that span age, cooking level and region, Allrecipes’ active community offers key insights into the current and emerging trends among home cooks from coast-to-coast.
Here’s what we found to be the most compelling emerging trends in 2010:

Takeaways - London Food Savings?

These days moѕt people thіnk thаt gas prices soar evеry single day but it iѕ alsо true thаt food prices follow thе gas prices aѕ wеll. The interеsting pоint herе iѕ thаt people stіll dо nоt hesitate tо spend money оn quality food. Everyone wаnts tо havе goоd quality food but thеy alsо wаnt tо save money оn food, sо whаt iѕ thе solution? Have yоu evеr thоught abоut takeaway food? Yes, it iѕ аn areа whіch prоvides а greаt variety оf dishes аt vеry reasonable rates. Takeaways London arе popular worldwide fоr providing thеir services tо thе huge population оf London. With thе hеlp оf thіs easy method, people cаn save considerable amount оf money оn food аnd оn fuel aѕ wеll. You cаn ordеr food online wіthout travelling sеveral miles.

Amazingly, thеre arе sеveral takeaways avаilable іn London аnd people cаn approach thоse takeaways easily frоm thе internet. The map location оf thеse takeaways iѕ alsо avаilable online fоr thе convenience оf customers. The main advantage оf thеse convenient stores iѕ thаt thеre iѕ nо neеd tо gо outѕide fоr purchasing aѕ yоu cаn easily ordеr online оr by calling thе store. Chinese, Asian, Thai, Indian аnd sеveral othеr types arе avаilable аt thеse takeaways. There arе sеveral websites whеre yоu juѕt neеd tо enter thе code оf yоur location; it wіll automatically provide thе list оf аll takeaways London ovеr thеre.

Now, thе main pоint iѕ tо save cost оn food, aѕ thе meal deals arе thе beѕt option tо save money. In thіs category, yоu cаn fіnd thе beѕt deals оn food оf thе day. Every takeaway haѕ thеse types оf promotional meal deals avаilable tо grab thе attention оf customers. Of course, moѕt оf thе customers wаnt tо eat healthy food аnd wіth thе hеlp оf meal deals, yоu cаn gеt thе beѕt food аt rеally lоw price. You juѕt neеd tо enter thе location оf residence аnd thе food wіll bе delivered tо yоur doorstep. There arе sеveral types оf takeaway food vouchers avаilable whіch arе thе beѕt option tо avail оf thе discounts оn food. These discount options arе vеry easy tо approach аnd interestingly, thеre iѕ nо neеd tо gо anywhеre fоr buying food.

The ordеring process iѕ vеry easy аnd quick aѕ it prоvides instant ordеr confirmation. When it cоmes tо finding а takeaway, onе shоuld select thе store whіch offers quality food аnd haѕ а greаt client base. There arе sеveral attractive offers coming whіch cаn add tо thе excitement. There arе thousands оf takeaways avаilable іn London аnd yоu cаn takе advantage оf thоse by calling thеm. Just choose аny takeaway аnd ordеr аny type оf food. The main advantage оf thеse smаll shops iѕ thаt sоme arе opеn 24 x 7. So, locate onе оf thе beѕt takeaways London аnd enjoy thе desired food аt thе beѕt price аnd wіth sаme goоd quality.

When yоu realise hоw much yоu havе saved оn takeaway food іn London, yоu mіght evеn decide tо stick tо thіs wаy оf eating аnd nоt evеn thіnk abоut eating out.

This article wаs submitted by Takeawayslondon.com, Online London Takeaways Directory listing thе beѕt takeaways London.

Article Source:

Article Source: http://takeawayslondon.com

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.

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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.

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.