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Saturday, 3 March 2012
How to make Mayonnaise Easier
MAYONNAISE
A smooth and delicious sauce made from egg yolks, oil, vinegar, and mustard, mayonnaise is perhaps the most popular of all cold sauces and forms the basis of numerous variations. It is especially good with poached and deep-fried fish, cold fish and shellfish, and cold meats. Olive oil can be rather overpowering in
mayonnaise, so I recommend the use of an unflavored oil such as sunflower or canola. Being a bit of a traditionalist, I prefer to make mayonnaise using a whisk and bowl, but—for those keen on saving labor—I have also included a method using a blender or food processor. Before you start, make sure all ingredients,
especially eggs and oil, are at room temperature, since they are difficult to emulsify when cold. To establish the emulsion right from the beginning, add the oil literally drop by drop to start with.
Makes 11⁄4 cups
2 egg yolks
1 tsp Dijon mustard
1 tsp white wine vinegar
1 cup sunflower or canola oil
1.Place the egg yolks, mustard, and vinegar in a mixing bowl. Add a pinch each of salt and pepper (for preference, white pepper).
2.Steady the bowl on a dampened kitchen towel and pour in the oil—drop by drop to begin with, then a drizzle—whisking all the time.
3. Add the oil in a steady stream as the sauce begins to thicken, whisking continuously to keep the emulsion stable.
4. When all the oil has been incorporated and the mayonnaise is thick, stir in the lemon juice and adjust the seasoning to taste.
Classic mayonnaise-based sauces
Aïoli (garlic mayonnaise)
Add 4 crushed garlic cloves to the egg yolks, then continue as for the master recipe. Perfect
with hot or cold fish and as a dip for vegetables.
Rouille (chili mayonnaise)
Add a pinch of saffron and 1⁄4 tsp cayenne pepper to aïoli (above). Traditionally served
with the Mediterranean fish soup bouillabaisse.
Tartar sauce
Add 21⁄2 tbsp finely chopped gherkins, 2 tbsp rinsed and chopped capers, 2 tbsp chopped parsley, 2 tbsp chopped chervil, and 2 chopped shallots to the finished mayonnaise. Good with deep-fried and pan-fried fish.
Rémoulade
Add 1 finely chopped anchovy fillet and 2 tbsp chopped tarragon to tartar sauce (left). Serve
with cold meats, cold fish, and fried fish.
Truffle mayonnaise
Replace 1 tbsp of the sunflower or canola oil with truffle oil, then add a little finely shaved truffle to the finished mayonnaise. Great with fish, vegetables, and cold meats.
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Leeches for Human Treatment
Leeches in Medicine
The leech was used in medicine as a means of "local depletion" (bloodletting) from the ancient days of Greece, Rome, and Arabia. In Greece, they were first mentioned by Themison (80-40 B.C.), a pupil of Asclepiades, who lived a century before Christ.11 Ambroise Par6 (1510-90) recommended leeches for bloodletting in cases where cupping-glasses could not be used, "to those leeches may for the most part be put, as to the fundament to open the coat of the haem-orrhoid veins, to the mouth of the womb, the gums, lips, nose, fingers.'I16 As part of the materia medica of the popular bloodletting treatment to get rid of bad blood, leeches were sold by apothecaries, both to physicians and directly to patients. Leeches were gath-ered in the spring of the year by netting or simply wading in the water and allowing them to attach themselves to the legs.4 In the 18th century they became commercially popular to the extent that some unscrupulous dealers bought u p old and worn-out horses, drove them to ponds, fenced them in, and allowed the leeches to feed on them. This barbaric practice notwithstanding, the leeches so nourished would possibly convey "poisonous and infecting products to the human system." Leeches consumed the blood of both cold and warm-blooded animals, preferably the latter, and sometimes gorged them- selves to the extent that they could not digest the meal and died. Leeches leave visible scars, and therefore, small leeches were popular to use on the face or neck.11 There were fluctuations on leech prices as Richard Arnold, a Savannah physician, complained in 1838, when leeches were selling there at 50 cents each. He said the local medical society had contracted a drug-gist to supply the public at 25 cents a leech, but he sold out before he could complete his contract. Dr. Arnold said leeches unfortunately were "only in the reach of the rich."14 Bloodletting using leeches and other methods enjoyed a revival in the early 19th century, particularly in France. "Leech farms" were unable to keep u p with the demand.4 In 1833, over 41,500,000 leeches were imported into France, and only nine or ten million exported. Francois-Joseph-Victor Broussais (1772- 1838), a surgeon in Napoleon's army, sometimes applied as many as ten to fifty leeches at a time for cer- tain maladies. In cases of extreme debility he used
The Technique
The best leeches were obtained from Sweden and Hungary. They were generally sent out by dealers in
boxes filled with marsh-sod and clay. The only care they required was to occasionally moisten the earth
and remove dead or sickly leeches. The box had to be kept in a cool place, and preferably with air holes and immersed in rain-water. In their application the part to be leeched had to be perfectly clean and free of any medicinal smell or perspiration. The leeches had to be handled carefully with clean hands, and placed in a cupping jar, wine glass, or even a pill box partially filled with water, which helped them bite. After they
13 Some leech dealers considered the American leeches worthless and inferior to the European; how- ever, those exported to this country were generally full of blood. They had to be placed in purging ponds and left to digest their last meal. Until that was digested, the leeches were useless. Sometimes they remained in the purging pond in order for this digestion to occur. Journal of the History of Dentistry/Vol. 53, No. I/March 2005 Leeches were known to make their home in the human stomach and intestines and to live for fifty to one-hundredyears. Leeches were hardy creatures but subject to skin diseases. Sick leeches could be cured on
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10 Worst Foods For Your Kids
1. Chicken Nuggets. Any fast food that’s breaded and fried is bursting with fat. Nuggets and their dipping
sauces also have a lot of sodium, which can contribute to high blood pressure in adults. Don’t let your
child’s taste buds get used to salty foods.
2. Chips. Giving your child a handful of chips with lunch on occasion is fine, but keep in mind that potato
chips, corn chips and cheese puffs are mostly fat, sodium and empty calories.
3. Doughnuts. Most are packed with artery-clogging saturated fat and trans-fatty acids. An average
doughnut also has 200 to 300 calories and few other nutrients.
4. French fries. It’s unfortunate that fries are the most popular vegetable dish in the U.S. I know kids love
them, but they’re extremely high in fat and have few vitamins. If your children clamor for them at the
drive-through, at least stick with a small portion. At restaurants, substitute rice or vegetables for kids who
can’t read the menu yet!
5. Fruit leather. Most rolled-up dried fruit has a dab of fruit, a teeny bit of fiber, few vitamins except those
that have been added, and lots of sugar. Serve fresh fruit instead.
6. Hot dogs. Regular dogs are high in fat (13 or more grams per serving), have lots of sodium, and don’t
provide much protein for the calories. They’re also a choking hazard for children 3 and under. Serve
only occasionally, look for lower-fat brands (try turkey dogs), and cut into very small pieces for young
children.
7. Juice-flavored drinks. Most are no more than 10% juice; the rest is water and sweeteners. (Don’t be
fooled by 100% juices made from grape, pear or apple concentrate. Most of the nutrition has been
removed from concentrates.)
8. Prepackaged lunches. Sure, they’re convenient, but they also tend to be high in saturated fat and sodium
(more than 1,200 milligrams in some, about half the recommended daily max) and packed with sugary
treats. Most also are nutritionally unbalanced, because they contain no fruits or vegetables.
9. Soda. American children drink more soft drinks today than ever. The average 12-ounce can of soda
supplies almost 10 teaspoons of sugar, which can contribute to obesity and tooth decay. Kids who drink
soda instead of milk are also shortchanging their bones of calcium and other nutrients.
10. Toaster pastries. These contain lots of fat and not much fruit. Instead, make a piece of raisin toast for
your child and serve it with all-fruit spread.
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10 Best Foods For Your Kids
dried and fresh fruits and vegetables, as well as protein-based snacks such as peanut butter, yogurt, cheese,
or even a slice or two of low-fat deli meat. Try rolling the deli meat, maybe with a slice of cheese, into a
cigar shape to make handling easier and eating more fun. Happy, healthy eating!
Written by Mindy Hermann, R.D., a nutritionist and mother of 11-year-old twin boys.
The Best:
1. American cheese. One slice has about 125 milligrams of bone-building calcium (children ages 1-3 need
500 milligrams a day; 4-8 need 800 milligrams). As a melted topping, this mildly flavored cheese can
make vegetables or pasta more enticing to picky eaters.
2. Baby carrots. Pack these beta-carotene-rich vegetables in sealed plastic bags to take along to school or
soccer practice. Or serve them with a low-fat dip. For babies and young toddlers, steam carrots until
soft then cut into small pieces.
3. Baked potatoes. Serve this potassium-loaded, fiber-rich vegetable instead of grease fries. It’s lower in fat
and a great base for nutritious toppings like chili, beans, steamed broccoli or cheese.
4. Breakfast cereal. Fortified cereal is a top source of numerous vitamins and minerals, including iron and
the B-vitamin folate, which builds blood cells. If your kids won’t eat cereal that’s not sugary, combine a
sweet brand with a less sugary variety. Pediatricians frequently recommend Cheerios for early eaters and
up.
steamed so the vegetable stays bright green. Let kids plant “trees” in mashed potatoes, or dunk it in pasta
sauce. Sprinkle it with parmesan cheese, or stir-fry it in olive or canola oil then sprinkle with lowsodium soy sauce.
6. Cantaloupe. One of the few fruits with both beta-carotene and vitamin C, it’s a great alternative for kids
who aren’t big vegetable eaters.
7. Chocolate Milk. In an ideal world, children would gulp down plain milk without complaint. But
sometimes a little flavoring can make milk more appealing. And contrary to popular belief, the
chocolate does not significantly hinder calcium absorption. Another option is chocolate Ovaltine, which
is fortified with vitamins.
8. Eggs. One scrambled egg is packed with protein, which builds and repairs muscles, and Vitamin D,
which helps the body absorb calcium.
9. Frozen mixed vegetables. Peas supply protein and folate, a B vitamin, while green beans provide
potassium. Toss them into soup as it heats, or cook and stir into leftover rice.
check. Mix into chili, toss with pasta or noodles, or make burgers or meatballs.
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5 Strange Foods You Can't Imagine
5 Creative Innovation Foods
Can not be denied that the food is one of the most important thing in our lives. Some people eat to live or live to eat, but the key word is to eat will always be there. If you do not eat, can not live. So AfterThousands of years, humans have become more intelligent and developed the idea of the various inventions, including those related to food. Many brilliant ideas, but there is also a very creative and did not think by mind.
2. Fast Burger : Open Can, Eat!
3. Colorful SOS like Paint.
4. Pancake Spray
5.Whole Chicken in the Can
These is what people eat nowadays. If you want to live for a while can be practiced every day. However, this is only a choice if you so busy working everyday. No need to queue and waste your time. :)
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10 top most delicious foods in the world
Top 10 Delicious Foods
CNN International is one of the 24-hour news channel which aired in this world. Recently, CNN survey I conducted a worldwide ranking for the most delicious food in the world. As a result, 50 kinds of food from around the world are listed! Let see what the 10 most delicious food from that results of the survey. If you types can not see delicious thing, it is recommended to not see this, hehe.
2. Neapolitan Pizza from Italy
3. Chocolate from Mexico
4. Sushi from Japan
5. Peking Duck From China
6. Hamburger From Germany
7. Penang Asam Laksa From Malaysia
8. Tom Yum Goong From Thailand
9. Ice Cream From United State
10. Chicken Muamba From Gabon
How about this listing?, if you are interested to try this taste, you can come to this country or just imagine in your dream... :)
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Easy Basic Sauce Making Techniques
Successful saucemaking relies on one or more of the following professional techniques, according to the type of sauce you want to prepare. The techniques are not difficult and they will ensure that you achieve superb results. Equipment such as whisks, spatulas, skimmers, and fine strainers will prove invaluable to the process. I have found it vitally important to use the right piece and size of equipment for the job or task in hand—it certainly makes cooking, and in particular sauce making, much easier.
1. Whisking
Rapid whisking will emulsify and blend ingredients, aerate and add lightness to sauces containing egg yolks or cream, and make white sauces smooth and glossy. You can either use a supple, slim balloon whisk or a flat coil whisk. To incorporate the maximum air, whisk from the bottom of the bowl or pan up, working around the sides and across the middle. Cooked sauces that contain egg yolks are usually whisked in a bowl set over a pan of simmering water to prevent them from curdling.
2. Skimming
One of the most important and often overlooked steps in saucemaking, skimming removes fat, foam, and other impurities, which would otherwise spoil the flavor and appearance of a sauce. Skim regularly during the cooking process, using a shallow perforated skimmer to remove any foam or other impurities as they rise to the surface of the sauce. Brown sauces made in advance can be chilled and any excess fat that solidifies on the surface can be skimmed off with a spoon.
3. Straining & seiving
Straining removes solid ingredients and sieving helps emulsify liquids to make elegantly smooth sauces. To sieve, hold a fine-mesh strainer over a pan or bowl and pour in the sauce. Using the back of a ladle, press the sauce through the strainer. Discard solids left in the strainer. Reducing a sauce will decrease its volume through evaporation and thus intensify its flavor. To reduce, cook in an uncovered pan over high heat, stirring occasionally.
4. Deglazing
Pan sauces and gravies are made from the deglazed caramelized juices released from roasted or fried meat, poultry, and vegetables. To make a pan sauce, remove the food from the pan and spoon off excess fat, then deglaze the caramelized juices by adding stock, water, or wine and stirring to loosen the particles and incorporate them into the liquid. Reduce and finish as required. Making a sauce like this gives a richness and depth of flavor that cannot be achieved just by simmering ingredients.
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