1. Marinades are seasoned liquids used to add flavor and tenderize meat, poultry, and vegetables. They typically contain oil, acid, aromatics like herbs and spices, and seasoning like salt.
2. Curing involves surrounding meat with salt that contains curing agents like nitrates and nitrites to preserve it through dehydration and inhibiting bacterial growth. Cures can be dry or wet brine solutions.
3. Brining uses salt solutions to cure and preserve meat through osmotic exchange, and can involve steeping, injection, or spraying methods. The brine pH, sugar content, water quality, and addition of salt peter impact the curing process.
This document is a learner's material for Cookery Grade 10. It provides an overview of the course content which is divided into four quarters covering different topics each quarter. The topics include preparing egg, cereal and starch dishes, vegetable and seafood dishes, stocks sauces and soups and poultry dishes, and meat dishes. Each quarter contains lessons with learning outcomes and activities. The material also includes diagnostic assessments to evaluate students' existing knowledge and skills in cookery.
This document outlines various cuts and portions of chicken, including:
- Whole chickens can be sold fresh or frozen. They can also be cut into halves, quarters, pieces, wings, legs, and other portions.
- Common cuts include halves, breast quarters, split breasts, bone-in and boneless skinless breasts, 8-piece cuts, whole wings and wing sections, whole legs and boneless skinless legs, thighs, drumsticks, and giblets.
- The cuts are defined by which parts of the chicken they include, such as portions of the back, skin, bone, and whether they are combined parts like the drumstick-thigh combination of a whole leg.
The document provides information on meat and poultry including recommended servings, cuts of beef and pork, types of poultry, safe cooking temperatures, and storage guidelines. It discusses the importance of protein for the body and recommends removing skin from poultry and using cooking methods like broiling or grilling to reduce fat. Grading systems for beef and poultry are explained to indicate quality.
Chapter 06 hors d'oeuvres and appetizersRohit Mohan
This document provides definitions and classifications for hors d'oeuvres and appetizers. It begins by defining hors d'oeuvres as small preparations served before the main course to stimulate appetite. Hors d'oeuvres can be solid or liquid and are commonly classified based on ingredients like meat, fish, eggs, vegetables or fruit. They may also be classified as cold, hot, zakuski, or canapés. The document then describes zakuski and various types of cold and hot hors d'oeuvres and canapés in more detail, providing examples of each.
Foie gras is produced from force-feeding geese to fatten their livers. The geese are fed a special diet for 2-3 weeks to slowly swell their livers. The livers are then processed by removing the bile and nerves before being graded, soaked, seasoned, and stuffed with truffle before steaming or baking. Foie gras is traditionally from Strasbourg, France and must contain at least 5% truffle to be called Pate de Foie Gras de Strasbourg. Truffles are underground fungi that grow in a symbiotic relationship with tree roots. Truffles vary in color and flavor depending on region, with white truffles found in Italy and black truffles in France. Contrary
This document discusses different types of ham from around the world. It describes Fresh Ham as the hind leg of a pig that has not been cured or smoked. Country/Virginia Ham is described as being salt-cured for 1-3 months and sometimes hardwood smoked for several months to years, depending on fat content. Kentucky Ham is noted as being heavily smoked and very lean. Pennsylvania Ham is said to be brine cured with vinegar, sugar, and smoked over apple wood.
Bacon is a cured meat prepared from pork that is cured through brining or dry salting and then smoked. There are several varieties of bacon including pancetta from Italy which is cured with salt, peppercorns and cloves without smoking. Other varieties include Irish bacon from the pork loin which is lean and smoked, Canadian bacon also from the pork loin, American-style bacon typically from the pork belly which is cured and smoked, slab bacon which is a large single piece with the rind left on, peppered bacon coated in black pepper, and apple wood smoked bacon cured over burning apple wood.
1. Marinades are seasoned liquids used to add flavor and tenderize meat, poultry, and vegetables. They typically contain oil, acid, aromatics like herbs and spices, and seasoning like salt.
2. Curing involves surrounding meat with salt that contains curing agents like nitrates and nitrites to preserve it through dehydration and inhibiting bacterial growth. Cures can be dry or wet brine solutions.
3. Brining uses salt solutions to cure and preserve meat through osmotic exchange, and can involve steeping, injection, or spraying methods. The brine pH, sugar content, water quality, and addition of salt peter impact the curing process.
This document is a learner's material for Cookery Grade 10. It provides an overview of the course content which is divided into four quarters covering different topics each quarter. The topics include preparing egg, cereal and starch dishes, vegetable and seafood dishes, stocks sauces and soups and poultry dishes, and meat dishes. Each quarter contains lessons with learning outcomes and activities. The material also includes diagnostic assessments to evaluate students' existing knowledge and skills in cookery.
This document outlines various cuts and portions of chicken, including:
- Whole chickens can be sold fresh or frozen. They can also be cut into halves, quarters, pieces, wings, legs, and other portions.
- Common cuts include halves, breast quarters, split breasts, bone-in and boneless skinless breasts, 8-piece cuts, whole wings and wing sections, whole legs and boneless skinless legs, thighs, drumsticks, and giblets.
- The cuts are defined by which parts of the chicken they include, such as portions of the back, skin, bone, and whether they are combined parts like the drumstick-thigh combination of a whole leg.
The document provides information on meat and poultry including recommended servings, cuts of beef and pork, types of poultry, safe cooking temperatures, and storage guidelines. It discusses the importance of protein for the body and recommends removing skin from poultry and using cooking methods like broiling or grilling to reduce fat. Grading systems for beef and poultry are explained to indicate quality.
Chapter 06 hors d'oeuvres and appetizersRohit Mohan
This document provides definitions and classifications for hors d'oeuvres and appetizers. It begins by defining hors d'oeuvres as small preparations served before the main course to stimulate appetite. Hors d'oeuvres can be solid or liquid and are commonly classified based on ingredients like meat, fish, eggs, vegetables or fruit. They may also be classified as cold, hot, zakuski, or canapés. The document then describes zakuski and various types of cold and hot hors d'oeuvres and canapés in more detail, providing examples of each.
Foie gras is produced from force-feeding geese to fatten their livers. The geese are fed a special diet for 2-3 weeks to slowly swell their livers. The livers are then processed by removing the bile and nerves before being graded, soaked, seasoned, and stuffed with truffle before steaming or baking. Foie gras is traditionally from Strasbourg, France and must contain at least 5% truffle to be called Pate de Foie Gras de Strasbourg. Truffles are underground fungi that grow in a symbiotic relationship with tree roots. Truffles vary in color and flavor depending on region, with white truffles found in Italy and black truffles in France. Contrary
This document discusses different types of ham from around the world. It describes Fresh Ham as the hind leg of a pig that has not been cured or smoked. Country/Virginia Ham is described as being salt-cured for 1-3 months and sometimes hardwood smoked for several months to years, depending on fat content. Kentucky Ham is noted as being heavily smoked and very lean. Pennsylvania Ham is said to be brine cured with vinegar, sugar, and smoked over apple wood.
Bacon is a cured meat prepared from pork that is cured through brining or dry salting and then smoked. There are several varieties of bacon including pancetta from Italy which is cured with salt, peppercorns and cloves without smoking. Other varieties include Irish bacon from the pork loin which is lean and smoked, Canadian bacon also from the pork loin, American-style bacon typically from the pork belly which is cured and smoked, slab bacon which is a large single piece with the rind left on, peppered bacon coated in black pepper, and apple wood smoked bacon cured over burning apple wood.
Pates and terrines are delectable food preparations made with succulent ingredients like meats, herbs, and spices. Pates involve forcemeat baked inside a crust, while terrines involve uncooked forcemeat cooked directly in an earthenware or other mold. Both involve carefully preparing, seasoning, and layering ingredients in their molds. They are then cooked through a baking or water bath process before being chilled, sliced, and served. Pates and terrines can be stored refrigerated for up to a week and make excellent appetizers or additions to a cold buffet.
This document provides 10 tips for choosing and eating a variety of colorful vegetables. Some key tips include eating vegetables low in calories as an alternative to high calorie foods to help lower overall calorie intake, choosing vegetables with more potassium like sweet potatoes and spinach, adding frozen or canned vegetables for quick and easy cooking, and getting important vitamins and minerals from dark green and orange vegetables. The document encourages incorporating a variety of vegetables into meals and as snacks for optimal nutrition.
The document provides a lengthy list of examples of processed foods organized into categories such as processed fruits and vegetables, meats, baked goods, fast foods, dairy, snacks, beverages, and oils. It notes that processed foods seem to be everywhere in grocery stores and the food industry continually develops new processed options. The list is intended to help people recognize heavily processed items and make healthier choices by minimizing processed foods in their diets.
Sausage is ground meat that is salted and seasoned for preservation. It comes in many varieties worldwide defined by their meat, seasoning, casing, and preparation method. Common casings include natural intestines, collagen from cattle hide, and fibrous cellulose. The meat filling consists of ground pork and fat with optional variety meats and binders. Non-meat ingredients like salt, curing agents, spices, and extenders are added to flavor and preserve the sausage. Famous varieties include salami, chorizo, bratwurst, andouille, and hot dogs.
Chaud-froid is a sauce that is applied hot but served cold. It adheres to food due to its high gelatin content. There are two primary methods for making chaud-froid - the classical method uses béchamel or velouté sauce reduced with stock, while the contemporary method omits the roux for a less starchy texture. Chaud-froid can be applied via ladling or dipping and is decorated before serving to look sparkling and fresh.
Aspic and gelee play an important role in cold dishes and help with presentation. Aspic is clarified meat or fish stock set with meat, fish or vegetables. Gelee is stock reduced to a gelatinous consistency. Aspic jelly must be crystal clear, lightly golden in color, and have the proper consistency to be neither too rubbery nor too loose when set. There are various methods for making aspic jelly, from using bones and skin to make stock to using store-bought powder. Aspic jelly is used to coat meats and in various decorative presentations and enhances the flavor of cold dishes while keeping them fresh.
The document summarizes the key aspects of the food pyramid, including the main food groups and recommended daily servings. It provides details on grains, vegetables, fruits, dairy, proteins and oils. It emphasizes eating a variety of foods, focusing on whole grains, vegetables and fruits. It also stresses the importance of physical activity and discusses healthy eating myths.
Mousse, mousseline, and quenelle are all types of forcemeats made with meat, fish, or vegetables that are pureed and bound together. A mousse is made with cooked ingredients mixed with a binding agent like gelatin and cream. Mousseline uses uncooked meat or fish pureed with egg whites and sometimes cream, then set by cooking. Quenelles are shaped from a raw fish forcemeat mixed with egg whites, then poached before serving. All three can be made with different ingredients but follow a similar preparation process of pureeing and binding ingredients.
The document discusses the history and production of beef. It details how beef consumption evolved over time from being a luxury food for the wealthy to becoming more widely available in Europe. It then describes the classification and slaughter process for meat, including the inspection and handling of animal carcasses. Finally, it outlines the key components of skeletal muscle tissue that make up meat.
Meat refers to the edible flesh of animals. It is composed primarily of water, protein, and fat. There are two main types - red meat, which includes beef, lamb, and pork, and gets its color from myoglobin, and white meat, which includes poultry and fish. Beef comes from cattle and the major cuts include the chuck, ribs, sirloin, round, and shanks. Cooking meat causes changes in color, texture, and moisture content as the proteins coagulate and fat renders out. Factors like animal species, age, diet, and degree of doneness influence the flavor of cooked meats.
Chapter 15 galantine, ballotine, roulade and parfaitDr. Sunil Kumar
This document provides definitions and preparation instructions for various cold meat dishes including galantine, ballotine, roulades, and parfait.
[1] Galantine involves deboning poultry or game and stuffing it with a forcemeat before poaching. Ballotine is similar but uses a boneless leg portion. Roulades can be any food item that is rolled up before cooking.
[2] Preparation of galantine involves deboning meat, seasoning it, adding a forcemeat stuffing and garnish, then rolling and poaching. Ballotine is also stuffed and rolled but is braised or baked rather than poached.
[3] Parfait
Sausages have a long history dating back over 2000 years. They originated as a way to preserve meat before refrigeration by stuffing meat into intestines or casings. Different regions developed distinctive sausages based on available ingredients and climate. Sausages can be classified by meat type, ingredients, consistency, and region. Examples include cooked, smoked, fresh, and dry sausages from various countries like Germany, Italy, Poland, and the United States.
The document describes a webquest activity for a 9th-12th grade creative foods class. Students will work in groups to create a multicultural cookbook featuring recipes and cultural information from Mexico, Italy, Greece, and Thailand. They will research the assigned cultures, write pages with cultural details and original recipes, and assemble their findings into cookbooks. Finally, they will cook and eat a meal using dishes from the different cultures. The goal is for students to learn about incorporating other cultures into everyday American food and diet.
A dessert perfect for summer and easy to make I might add. Here's something that would make you mouth water by just smelling the aroma coming from the oven.
This document provides recipes for a complete pork loin roast dinner including:
- A tender pork loin roast that falls apart easily and can be served with mashed potatoes, dinner rolls, green beans, and apple crumb pie.
- A Parmesan honey pork roast baked with cheese, honey, soy sauce, garlic and olive oil in a dutch oven until it reaches 160 degrees. The cooking liquid is made into gravy.
- Yeast dinner rolls made with flour, sugar, salt, yeast, warm water, oil and an egg. The dough is kneaded, raised, punched down, shaped, raised again and baked until browned.
Delicious gourmet foods may come from fruits and this would definitely prove that. So pack up your old gourmet snacks recipes for this summer because they're gonna be a new one.
This chilled honeydew soup recipe combines honeydew melon, nonfat yogurt, and white wine vinegar for a refreshing summer appetizer. The sweet honeydew melon is blended together with the yogurt and vinegar, requiring no cooking. It can be prepared quickly and served chilled, making it ideal for hot days or last-minute guests. For contrast, slices of hard salami or other meats can be used to garnish the soup, or mint leaves provide a meatless option. Perfectly ripe honeydew is key for the best flavor, and can be identified by its subtle wrinkled skin and heavy weight.
Pates and terrines are delectable food preparations made with succulent ingredients like meats, herbs, and spices. Pates involve forcemeat baked inside a crust, while terrines involve uncooked forcemeat cooked directly in an earthenware or other mold. Both involve carefully preparing, seasoning, and layering ingredients in their molds. They are then cooked through a baking or water bath process before being chilled, sliced, and served. Pates and terrines can be stored refrigerated for up to a week and make excellent appetizers or additions to a cold buffet.
This document provides 10 tips for choosing and eating a variety of colorful vegetables. Some key tips include eating vegetables low in calories as an alternative to high calorie foods to help lower overall calorie intake, choosing vegetables with more potassium like sweet potatoes and spinach, adding frozen or canned vegetables for quick and easy cooking, and getting important vitamins and minerals from dark green and orange vegetables. The document encourages incorporating a variety of vegetables into meals and as snacks for optimal nutrition.
The document provides a lengthy list of examples of processed foods organized into categories such as processed fruits and vegetables, meats, baked goods, fast foods, dairy, snacks, beverages, and oils. It notes that processed foods seem to be everywhere in grocery stores and the food industry continually develops new processed options. The list is intended to help people recognize heavily processed items and make healthier choices by minimizing processed foods in their diets.
Sausage is ground meat that is salted and seasoned for preservation. It comes in many varieties worldwide defined by their meat, seasoning, casing, and preparation method. Common casings include natural intestines, collagen from cattle hide, and fibrous cellulose. The meat filling consists of ground pork and fat with optional variety meats and binders. Non-meat ingredients like salt, curing agents, spices, and extenders are added to flavor and preserve the sausage. Famous varieties include salami, chorizo, bratwurst, andouille, and hot dogs.
Chaud-froid is a sauce that is applied hot but served cold. It adheres to food due to its high gelatin content. There are two primary methods for making chaud-froid - the classical method uses béchamel or velouté sauce reduced with stock, while the contemporary method omits the roux for a less starchy texture. Chaud-froid can be applied via ladling or dipping and is decorated before serving to look sparkling and fresh.
Aspic and gelee play an important role in cold dishes and help with presentation. Aspic is clarified meat or fish stock set with meat, fish or vegetables. Gelee is stock reduced to a gelatinous consistency. Aspic jelly must be crystal clear, lightly golden in color, and have the proper consistency to be neither too rubbery nor too loose when set. There are various methods for making aspic jelly, from using bones and skin to make stock to using store-bought powder. Aspic jelly is used to coat meats and in various decorative presentations and enhances the flavor of cold dishes while keeping them fresh.
The document summarizes the key aspects of the food pyramid, including the main food groups and recommended daily servings. It provides details on grains, vegetables, fruits, dairy, proteins and oils. It emphasizes eating a variety of foods, focusing on whole grains, vegetables and fruits. It also stresses the importance of physical activity and discusses healthy eating myths.
Mousse, mousseline, and quenelle are all types of forcemeats made with meat, fish, or vegetables that are pureed and bound together. A mousse is made with cooked ingredients mixed with a binding agent like gelatin and cream. Mousseline uses uncooked meat or fish pureed with egg whites and sometimes cream, then set by cooking. Quenelles are shaped from a raw fish forcemeat mixed with egg whites, then poached before serving. All three can be made with different ingredients but follow a similar preparation process of pureeing and binding ingredients.
The document discusses the history and production of beef. It details how beef consumption evolved over time from being a luxury food for the wealthy to becoming more widely available in Europe. It then describes the classification and slaughter process for meat, including the inspection and handling of animal carcasses. Finally, it outlines the key components of skeletal muscle tissue that make up meat.
Meat refers to the edible flesh of animals. It is composed primarily of water, protein, and fat. There are two main types - red meat, which includes beef, lamb, and pork, and gets its color from myoglobin, and white meat, which includes poultry and fish. Beef comes from cattle and the major cuts include the chuck, ribs, sirloin, round, and shanks. Cooking meat causes changes in color, texture, and moisture content as the proteins coagulate and fat renders out. Factors like animal species, age, diet, and degree of doneness influence the flavor of cooked meats.
Chapter 15 galantine, ballotine, roulade and parfaitDr. Sunil Kumar
This document provides definitions and preparation instructions for various cold meat dishes including galantine, ballotine, roulades, and parfait.
[1] Galantine involves deboning poultry or game and stuffing it with a forcemeat before poaching. Ballotine is similar but uses a boneless leg portion. Roulades can be any food item that is rolled up before cooking.
[2] Preparation of galantine involves deboning meat, seasoning it, adding a forcemeat stuffing and garnish, then rolling and poaching. Ballotine is also stuffed and rolled but is braised or baked rather than poached.
[3] Parfait
Sausages have a long history dating back over 2000 years. They originated as a way to preserve meat before refrigeration by stuffing meat into intestines or casings. Different regions developed distinctive sausages based on available ingredients and climate. Sausages can be classified by meat type, ingredients, consistency, and region. Examples include cooked, smoked, fresh, and dry sausages from various countries like Germany, Italy, Poland, and the United States.
The document describes a webquest activity for a 9th-12th grade creative foods class. Students will work in groups to create a multicultural cookbook featuring recipes and cultural information from Mexico, Italy, Greece, and Thailand. They will research the assigned cultures, write pages with cultural details and original recipes, and assemble their findings into cookbooks. Finally, they will cook and eat a meal using dishes from the different cultures. The goal is for students to learn about incorporating other cultures into everyday American food and diet.
A dessert perfect for summer and easy to make I might add. Here's something that would make you mouth water by just smelling the aroma coming from the oven.
This document provides recipes for a complete pork loin roast dinner including:
- A tender pork loin roast that falls apart easily and can be served with mashed potatoes, dinner rolls, green beans, and apple crumb pie.
- A Parmesan honey pork roast baked with cheese, honey, soy sauce, garlic and olive oil in a dutch oven until it reaches 160 degrees. The cooking liquid is made into gravy.
- Yeast dinner rolls made with flour, sugar, salt, yeast, warm water, oil and an egg. The dough is kneaded, raised, punched down, shaped, raised again and baked until browned.
Delicious gourmet foods may come from fruits and this would definitely prove that. So pack up your old gourmet snacks recipes for this summer because they're gonna be a new one.
This chilled honeydew soup recipe combines honeydew melon, nonfat yogurt, and white wine vinegar for a refreshing summer appetizer. The sweet honeydew melon is blended together with the yogurt and vinegar, requiring no cooking. It can be prepared quickly and served chilled, making it ideal for hot days or last-minute guests. For contrast, slices of hard salami or other meats can be used to garnish the soup, or mint leaves provide a meatless option. Perfectly ripe honeydew is key for the best flavor, and can be identified by its subtle wrinkled skin and heavy weight.
Raisin and corn pudding is made by combining corn kernels, raisins, breadcrumbs, milk, eggs, sugar and flour. The mixture is wrapped in cheesecloth and steamed for 50 minutes to produce a firm, nutritious dessert or side dish. Fresh corn kernels should be scraped off the cob, milk scalded by heating to 180 degrees Fahrenheit, and raisins soaked before making the pudding. Proper preparation of the ingredients results in a soft, custard-like texture.
This Greek Pasta Salad recipe uses whole-wheat penne pasta, vegetables like red onion, cucumber and tomatoes, olives, and feta cheese with a fresh lime-juice dressing. The ingredients are mixed together and the dressing is poured over the top and stirred to coat everything for a healthy yet flavorful salad that can be prepared for a group of friends.
Chocolate comes from cocoa pods that grow on the cacao tree, which takes 5-10 years to mature enough to bear pods. Each pod contains approximately 50 cocoa beans used to make chocolate. The document then discusses a gluten-free chocolate torte recipe made from unsweetened chocolate, almonds, eggs, sugar, and buttercream frosting. The torte involves baking the batter in a dish for 65 minutes before assembling and frosting the layers with the chocolate buttercream.
Pizza originated in ancient civilizations like Greece and Egypt, but the modern version is traced to an 1889 creation by Raffaele Esposito in Italy. It gained popularity in other countries after World War II when soldiers were exposed to pizza in Italy. Today, pizza is one of the most popular foods in the United States, where it is commonly eaten at parties, family gatherings, and as a regular dinner. Pizza toppings have also become more diverse beyond traditional options like pepperoni and sausage.
This recipe describes how to make a corn and potato soufflé by combining mashed potatoes, cooked corn kernels, eggs, flour, milk, butter, and salt. The potatoes are mashed to a smooth puree and mixed with corn. Separately, a puff pastry is made by simmering milk, water, butter and salt then mixing in flour and eggs. The pastry and potato/corn mixtures are combined and baked in a buttered dish until puffed and golden. The resulting soufflé has a crispy crust and light, airy interior similar to a baked soufflé. It makes a delicious side dish for meals like thanksgiving turkey.
This recipe is for a triple layer chocolate mousse dessert with three different types of chocolate mousse - black, white and milk chocolate. Each layer of mousse is made separately by melting the chocolate and mixing it with egg yolks, butter, heavy cream and whipped egg whites. The mousses are layered in a mold with the black on bottom, milk in middle and white on top, then frozen overnight. The mousse is accompanied by an English cream flavored with mint.
Eggplant has traditionally been underused in American cuisine but is becoming more popular due to Asian and Southern European influences. It has a bland flavor that absorbs other flavors and makes a good meat substitute. Eggplant is botanically a fruit but is considered a vegetable. Early varieties were smaller and white before the name "eggplant" was adopted. While India was likely the origin, Asian countries embraced it first around 3 AD before it reached Europe in 11 AD, where it was initially thought to cause insanity due to being in the nightshade family. Thomas Jefferson brought eggplant to the United States where it was primarily used as decoration until the 20th century.
This dessert consists of layers of cream, custard and chocolate. Known as "Chocolate Mountains", it is an indulgent dish suitable for special occasions. While simple to make, it requires care since it involves delicate ingredients like eggs and cream. For best results, a bain-marie or double boiler should be used to gently heat the ingredients. The dessert can be creatively presented and is enjoyed by both children and adults. It is recommended to use high quality dark and white chocolate.
This gourmet deer dish consists of several elements. Deer fillets are steamed in a flavorful broth containing herbs and spices. The fillets are accompanied by crepes filled with blueberries and glazed chestnuts, and garnished with buttered vegetables. A sauce made from game fond and reduced red wine brings all the flavors together. The recipe takes time to prepare the sauce and steam the fillets so their flavors are sealed in.
The document discusses chocolate and its health benefits. It begins by describing where chocolate comes from, noting that cocoa trees bear pods containing cocoa beans. Each pod contains up to 50 beans. It then provides details on chocolate consumption rates in different countries. The document also discusses some of the heart health benefits of dark chocolate, including potential for lower blood pressure and cholesterol. Finally, it shares a recipe for a Choco Loving Pie made with ingredients like semisweet chocolate, butter, evaporated milk, honey, sugar, cornstarch and eggs.
Chocolate comes from cocoa beans found within pods that grow on cocoa trees. Cocoa trees begin producing pods after 5 years and reach peak production at 10 years, continuing to bear fruit for 30-40 years. It takes 4 cocoa beans to make 1 ounce of milk chocolate or 12 beans for 1 ounce of dark chocolate. On average, Americans consume 12 pounds of chocolate per year while Swiss consume nearly twice that at 22 pounds per person annually.
This document provides the history of peanut butter and how it became popular in American culture. It discusses how peanut butter originated from Aztec times when peanuts were mashed into a paste. While George Washington Carver promoted peanuts, he did not invent peanut butter. The actual invention is credited to three doctors/inventors in the late 1800s who patented processes for making peanut butter using roasted or raw peanuts. The document also provides a recipe for a peanut stew made with chicken, vegetables, and peanut butter that is based on a traditional African dish.
This document provides a recipe for a simple hot milk sponge cake made using box cake mix. It can be dressed up with confectioners' sugar, frosting, or other toppings. The recipe calls for mixing dry and wet ingredients separately, beating eggs and sugar until fluffy, and gradually folding the mixtures together. Boiled milk and butter are added to the batter before baking. Instructions are included to modify the recipe by making one's own homemade cake mix instead of using a store-bought mix.
This document provides a recipe for a healthy cauliflower pizza crust. It discusses how cauliflower can be used to make a crispy pizza base that is low in carbs and high in nutrients. The recipe calls for grated cauliflower, goat cream cheese, egg, and tomato sauce as toppings. Eating cauliflower has been linked to reducing risks of several types of cancer because it supports the body's detox, antioxidant, and inflammatory systems.
1. Kinds of
MarinadeTake your barbecue and grilling skills to a new level
by learning how to make marinades for the food
you cook on your bbq grill. By using your own bbq marinades you can not only produce lots of exciting and
different food flavors, but also ensure that your barbecued food is more pleasant and healthy to eat.
What is a Marinade?
Marinating is a process used before barbecuing or grilling to impart flavor and also, especially for meat dishes,
to tenderize. The marinating process is carried out by soaking your fish or meat in mixtures of different
ingredients (the marinade) before cooking, sometimes for just a few minutes and sometimes for many hours
or even overnight. You can use marinades for any food you cook, but they really come into their own when
used on the food cooked on your barbecue grill.
This article will introduce you to the different types of marinade you can use and outline the steps you should
follow for successful marinating. It will also point out some of the mistakes commonly made when making and
using bbq marinades.
Use a Marinade for Flavoring
There are thousands of different marinade recipes which can be used to flavor foods cooked on a bbq - meat,
fish and vegetables. The intensity of the flavor produced depends upon the ingredients of the marinade and
the length of time used for marinating.
For example, if you are going to cook shrimp on your bbq you might choose a lime marinade. The lime flavor
to enhance the flavor of the shrimp when it's cooked. As we'll find out later though shrimp should only be
marinated for about half an hour. If you do it for longer the strong flavor of the lime will dominate that of the
shrimp and spoil your dish.
However, the same thing doesn't apply to all fish dishes. Tuna has a strong flavor so you might choose a recipe
which recommends marinating for several hours. As a general rule, stronger flavored and less delicate fish can
be marinated for longer, but the length of time used will depend upon the ingredients in your marinade.
If you are working on a jerk beef marinade recipe with all manner of spices and sauces you'll want your bbq
beef to be tender and have an intense flavor. In this case you would marinade for at least eight hours. The
longer period of marinating affects both the flavor and the tenderness of the meat once it is cooked.
Using Your Marinade for Tenderizing
Marinating is an excellent way of tenderizing meat. The amount of tenderization depends upon the
ingredients you use. For tenderization bbq marinades can be either acidic or enzymatic:
- Acidic Marinade
Acidic marinades contain vinegar, cider, lemon juice, or wine as ingredients. These ingredients act on the
coiled protein substances within meat (or fish), breaking them up by causing them to unwind. The process of
unwinding softens them.
It may seem rather strange to use acidic marinades for fish, but they can produce the most wonderful flavors.
The key is to use the correct strength acid for the type of fish you're marinating. The shrimp marinade
described above should be a low-acid marinade (perhaps one part mild acid to four parts oil) to avoid making
the shrimp tough.
2. A fairly tight-textured cut of meat like flank steak can survive a more acidic marinade because the marinade
only penetrates the meat by a fraction of an inch and therefore won't toughen it.
- Enzymatic Marinade
Enzymatic marinades contain ingredients which break down the connective tissue in fish and meat. Raw
pineapple, figs, papaya, honeydew melon, ginger, and kiwi all contain these enzymes (known collectively as
proteases or protein enzymes).
The enzymatic marinades need to be used carefully because they can work almost too well. They will, for
example, turn tough meat muscle into mush if it's left in the marinade too long. In some cases the meat won't
even pass through any intermediate stage of tenderness.
Make sure you use a proven recipe when preparing marinades for your bbq. As a general guide marinate fish
for short periods of time (anything from 30 minutes to 2/3 hours depending upon the texture of the flesh) and
meat for much longer periods (8 to 24 hours).
Marinades for BBQ's - Three Steps to Follow
Step 1
Find a good marinade recipe and prepare your
marinade. Make a careful note of the
recommended times for marinating.
Step 2
Use a large porcelain vessel (with a lid) to
marinade your fish or meat. You'll need just
enough marinade to cover your food. If you have
an excess of marinade, you can save it in a sealed
container in the fridge for use on another
occasion.
Step 3
When you have covered your food in the marinade put the vessel in the fridge. The lower temperature will
inhibit the growth of bacteria in your raw fish or meat and prevent oxidation of the marinade ingredients.
Step 4
When your bbq has reached the required temperature remove the food from your marinade and put it on the
hot grill. During cooking don't baste your meat with the raw marinade, and don't use the marinade left over in
your basting vessel to prepare any sauces unless you intend to boil them first to destroy the bacteria.
Marinade Recipes
The flavoring ingredients in a marinade can include a wide range of juices, oils, herbs, and spices. Marinating is
used for barbecuing and grilling all over the world for many different types of national cuisine. For example,
the marinades used for Indian cuisine contain lots of spices such as, cinnamon, cardamom, cloves, paprika.
Once you start preparing marinades for your bbq you should start investigating the many global internet sites
where you can find marinade recipes. Make a folder for these recipes as you discover them, but I recommend
that first of all you should start with the well-established recipes, later moving on to recipes which might not
be so well-known, but can be great fun to experiment with.