Recipe from: Annie Nordmark
"The peanut butter adds something wonderful, without really tasting like itself. The BEST soup I have ever tasted."
Ingredient:
- 8 cups chicken broth
- 2 cups diced, cooked chicken meat
- 1 cup peeled and cubed potatoes
- 1 cup diced carrots
- 1 cup diced zucchini
- 1 cup broccoli florets
- 1 cup canned whole tomatoes, chopped
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1/2 cup peanut butter
- 1 tablespoon chopped fresh parsley
- salt to taste
- ground black pepper to taste
- In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
- Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
- Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
If we want to be healthy, we have to learn to cook (Raymond Blanc)There are around forty-four million sheep in the UK national flock including about fifty pure breeds and three hundred crossbreeds. Over twenty-two million are lambs under one year of age whilst seventeen million are breeding ewes. Most sheep are slaughtered as lambs.
Lamb is meat from sheep less than one year old. Most are brought to market at about six to eight months old. If the phrase "Spring Lamb" is on a meat label, it means the lamb was slaughtered between March and October. The term comes from the past when lambs born in harsh winter weather would have little chance to survive until the next year. Today with more protected farming conditions, enjoying lamb is not confined to a particular season of the year.
Mutton is meat from sheep more than a year old. It is likely to be less tender than lamb and have a stronger flavour.
Cooking Lamb
The method of cooking lamb is largely determined by the cut of lamb to be cooked. For example, tender (and generally more expensive) cuts of meat benefit from fast, high heat cooking while tough cuts benefit from a slower and longer cooking methods.
Lamb Fillet End of Leg
French Trimmed Rack of Lamb
Lamb Leg Steaks
Butterfly cut Leg of Lamb
Lambs Liver
Following these instructions is important for everyone but especially for those most vulnerable to foodborne disease—children, the elderly, and persons with weakened immune systems due to steroid use, conditions such as AIDS, cancer or diabetes, or such treatments as chemotherapy for cancer or immune suppression because of organ transplants.
Eggs that have been treated to destroy Salmonella—by in-shell pasteurization, for example—are not required to carry safe handling instructions.
Buy Right
* Buy eggs only if sold from a refrigerator or refrigerated case.‡
* Open the carton and make sure that the eggs are clean and the shells are not cracked.
* Refrigerate promptly.
* Store eggs in their original carton and use them within 3 weeks for best quality.
Keep Everything Clean
Before preparing any food, remember that cleanliness is key!
* Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods
Cook Thoroughly
Thorough cooking is perhaps the most important step in making sure eggs are safe.
* Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
* Casseroles and other dishes containing eggs should be cooked to 160°F (72°C). Use a food thermometer to be sure.
* For recipes that call for eggs that are raw or undercooked when the dish is served—Caesar salad dressing and homemade ice cream are two examples—use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. Treated shell eggs are available from a growing number of retailers and are clearly labeled, while pasteurized egg products are widely available.
Serve Safely
Bacteria can multiply in temperatures from 40°F (5°C) to 140°F (60°C), so it's very important to serve foods safely.
* Serve cooked eggs and egg-containing foods immediately after cooking.
* For buffet-style serving, hot egg dishes should be kept hot, and cold egg dishes kept cold.
* Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165°F (74°C) before serving.
Chill Properly
* Cooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than 2 hours. Within 2 hours either reheat or refrigerate.
* Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking
* Use frozen eggs within one year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
* Refrigerate leftover cooked egg dishes and use within 3-4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.
On the Road
* Cooked eggs for a picnic should be packed in an insulated cooler with enough ice or frozen gel packs to keep them cold.
* Don't put the cooler in the trunk—carry it in the air-conditioned passenger compartment of the car.
* If taking cooked eggs to work or school, pack them with a small frozen gel pack or a frozen juice box.
Eggs that have been treated to destroy Salmonella—by in-shell pasteurization, for example—are not required to carry safe handling instructions.
Buy Right
* Buy eggs only if sold from a refrigerator or refrigerated case.‡
* Open the carton and make sure that the eggs are clean and the shells are not cracked.
* Refrigerate promptly.
* Store eggs in their original carton and use them within 3 weeks for best quality.
Keep Everything Clean
Before preparing any food, remember that cleanliness is key!
* Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods
Cook Thoroughly
Thorough cooking is perhaps the most important step in making sure eggs are safe.
* Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
* Casseroles and other dishes containing eggs should be cooked to 160°F (72°C). Use a food thermometer to be sure.
* For recipes that call for eggs that are raw or undercooked when the dish is served—Caesar salad dressing and homemade ice cream are two examples—use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. Treated shell eggs are available from a growing number of retailers and are clearly labeled, while pasteurized egg products are widely available.
Serve Safely
Bacteria can multiply in temperatures from 40°F (5°C) to 140°F (60°C), so it's very important to serve foods safely.
* Serve cooked eggs and egg-containing foods immediately after cooking.
* For buffet-style serving, hot egg dishes should be kept hot, and cold egg dishes kept cold.
* Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165°F (74°C) before serving.
Chill Properly
* Cooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than 2 hours. Within 2 hours either reheat or refrigerate.
* Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking
* Use frozen eggs within one year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
* Refrigerate leftover cooked egg dishes and use within 3-4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.
On the Road
* Cooked eggs for a picnic should be packed in an insulated cooler with enough ice or frozen gel packs to keep them cold.
* Don't put the cooler in the trunk—carry it in the air-conditioned passenger compartment of the car.
* If taking cooked eggs to work or school, pack them with a small frozen gel pack or a frozen juice box.
Candy one of present which enough be liked by external society Cianjur which stop by This town Cianjur, made the than raw fruits or the vegetable conserved with sweetener of sand sugar gave by colourant to strengthen appetite eat, easy to be got alongside roadway of Bandung, or Dr.Muwardi in through the street cugenang and also walke Cipanas.
Tauco which its substance from soybean represent typical food of Cianjur and earn making food variatif such as geco, sambal,tauco or pecel tauco. Easy got in town Cianjur and made by ole-ole for external society of town Cianjur which stop by in Cianjur.
By: Stephen Daniells
From: http://www.foodnavigator.com/
Indian scientists are looking into the potential of green tea polyphenols to stop the oxidation of fat in meat products, thereby extending shelf-life and preventing off-flavours.
The research is one of the few studies that look beyond the health benefits of green tea extracts and reports a food formulation application for the polyphenols.
"Reports on the use of GTE in preserving foods… is not much elucidated in the literature," explained the researchers, from the Defence Food Research Laboratory in Mysore.
The potential health benefits of tea, which have mainly focused on green tea, have been receiving considerable levels of study, with scientists reporting a wide range of effects, including a lower risk of certain cancers, improved heart health, weight loss, and protection against Alzheimer's.
But new research reports that the polyphenols may also have a role in food formulation.
"Since green tea is consumed by people as a daily beverage all over the world, extracts of green tea may be safe to use in food systems to extend the shelf life," wrote the researchers in the peer-review journal Food Chemistry.
Green tea contains between 30 and 40 per cent of water-extractable polyphenols, while black tea (green tea that has been oxidized by fermentation) contains between 3 and 10 per cent.
The four primary polyphenols found in fresh tealeaves are epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin (EC).
The new study used ethanol to produce a green tea extract (GTE), and tested the extract on fresh mutton stored at ambient conditions of 25 degrees Celsius and 85 per cent relative humidity.
Lead author K.V. Kumudavally reports that the polyphenol-rich extract inhibited microflora spoilage by up to four days, without adversely affecting the sensorial and physical quality of the meat.
Moreover, levels of free fatty acids, associated with spoilage, were significantly lower after four days in the meat preserved with the green tea extract than the control sample - 1.5 versus 4.1 grams per 100 grams, respectively.
"GTE treatment could be effectively used to extend the shelf life of fresh mutton for up to four days in Indian climatic conditions, since it significantly inhibits the formation of these lipolytic [fat] and proteolytic [protein] degradation products, which are responsible for sensorial spoilage," wrote the researchers.
"Studies show that GTE had a profound bacteriostatic effect on meat spoilage organisms including certain pathogens, indicating that the antibacterial component of GTE supports its practical use for extending the shelf life of fresh mutton for up to four days, at room temperature, without adversely affecting its physical, chemical and organoleptic parameters," they concluded.
In 2006, scientists from the University of Minnesota reported the potential of green tea polyphenols to stop the Maillard reaction in thermally processed dairy to prevent dark colours and off-flavours (LWT - Food Science and Technology, doi: 10.1016/j.lwt.2006.09.009).
Source: Food Chemistry (Elsevier)
1 March 2008, Volume 107, Issue 1, Pages 426-433, doi: 10.1016/j.foodchem.2007.08.045
"Green tea - A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25 degrees Celsius)"
Authors: K.V. Kumudavally, H.S. Phanindrakumar, A. Tabassum, K. Radhakrishna and A.S. Bawa
"Reports on the use of GTE in preserving foods… is not much elucidated in the literature," explained the researchers, from the Defence Food Research Laboratory in Mysore.
The potential health benefits of tea, which have mainly focused on green tea, have been receiving considerable levels of study, with scientists reporting a wide range of effects, including a lower risk of certain cancers, improved heart health, weight loss, and protection against Alzheimer's.
But new research reports that the polyphenols may also have a role in food formulation.
"Since green tea is consumed by people as a daily beverage all over the world, extracts of green tea may be safe to use in food systems to extend the shelf life," wrote the researchers in the peer-review journal Food Chemistry.
Green tea contains between 30 and 40 per cent of water-extractable polyphenols, while black tea (green tea that has been oxidized by fermentation) contains between 3 and 10 per cent.
The four primary polyphenols found in fresh tealeaves are epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin (EC).
The new study used ethanol to produce a green tea extract (GTE), and tested the extract on fresh mutton stored at ambient conditions of 25 degrees Celsius and 85 per cent relative humidity.
Lead author K.V. Kumudavally reports that the polyphenol-rich extract inhibited microflora spoilage by up to four days, without adversely affecting the sensorial and physical quality of the meat.
Moreover, levels of free fatty acids, associated with spoilage, were significantly lower after four days in the meat preserved with the green tea extract than the control sample - 1.5 versus 4.1 grams per 100 grams, respectively.
"GTE treatment could be effectively used to extend the shelf life of fresh mutton for up to four days in Indian climatic conditions, since it significantly inhibits the formation of these lipolytic [fat] and proteolytic [protein] degradation products, which are responsible for sensorial spoilage," wrote the researchers.
"Studies show that GTE had a profound bacteriostatic effect on meat spoilage organisms including certain pathogens, indicating that the antibacterial component of GTE supports its practical use for extending the shelf life of fresh mutton for up to four days, at room temperature, without adversely affecting its physical, chemical and organoleptic parameters," they concluded.
In 2006, scientists from the University of Minnesota reported the potential of green tea polyphenols to stop the Maillard reaction in thermally processed dairy to prevent dark colours and off-flavours (LWT - Food Science and Technology, doi: 10.1016/j.lwt.2006.09.009).
Source: Food Chemistry (Elsevier)
1 March 2008, Volume 107, Issue 1, Pages 426-433, doi: 10.1016/j.foodchem.2007.08.045
"Green tea - A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25 degrees Celsius)"
Authors: K.V. Kumudavally, H.S. Phanindrakumar, A. Tabassum, K. Radhakrishna and A.S. Bawa
Writer: Kaafae Blanda
Cappuccino is a cup of coffee with fresh milk and milk foam bubbles burst on the top of cup. The milk foam bubbles burst acts as the insulator and keep the heat of the coffee for a longer time. The color of Cappuccino is dark brown. Normally, the cappuccino is served in the porcelain cup. It is better than the glass or paper cup. Cappuccino is a name that from the color of the robe of priest in Roman Catholic called “Capuchin”. It always drinks in the morning with breakfast. And now, cappuccino is modified to serve by the chain stores and the other manufacturing.
Type of Cappuccino
Base on the mixture ratios of the cappuccino
1. Traditional Cappuccino
It is the espresso with the hot foam milk on the top. The Thick of foam milk is about 1 cm.
2. Cappuccino Chiaro (Light Cappuccino or Wet Cappuccino)
There is more milk ratio than the normal cappuccino.
3. Cappuccino Scuro (Dark Cappuccino or Dry Cappuccino)
There is less milk ratio than the normal cappuccino.
How to make a cup of cappuccino
Compositions
1. Roasted bean = 8-10 grams
2. Fresh milk = 4-6 ounces
3. Coffee cup = 6 ounces
4. Chocolate or cinnamon powder
5. Sugar
Method
The important point in making the cappuccino is the milk with foam bubbles. The skilled barista who has acquired some level of expertise in the preparation of coffee should be pay attention while creating the milk foam bubble burst in each type if cappuccino.
1. Use one by tree of coffee volume in a cup.
2. Heat the fresh milk with 60 grade Celsius or lower.
3. Make the fine milk foam bubbles burst in suitable volume.
4. Add one by tree cup of warm milk in the cup.
5. Use a tea spoon for take the milk foam bubbles burst on the top of coffee until the edge of cup.
6. Before serve, sprinkle the top with chocolate or cinnamon powder.
Ice Cappuccino (Cappuccino “Freddo”)
The method is similar to hot cappuccino. Ice cappuccino is cappuccino that serves with ice. The ice has to fine to small molecule. The glass volume should be 8-12 ounces and cylinder shape. Put cappuccino in fine ice and add the milk foam bubbles burst on the top about one of three from the edge of the glass. Before serve, coffee maker ought to wait a moment for cooled glass of cappuccino. And do not forget to put a stick in the glass. The drinkers should drink all in one time because if the ice melt, the taste/flavor will change.
How to drink Cappuccino
1. Never stir Cappuccino with spoon.
2. Normally, no need to add sugar because the Cappuccino is pretty sweet already. But if you want sweeter, add sugar a tea spoon and stir with gentle. Never use syrup as sweetener in Cappuccino because milk and syrup will incompatibility.
3. Smell the flavor of Chocolate or cinnamon powder before drinking.
4. After drinking, the foamed milk will stick at the bottom of the cup. If no foamed milk stick means the method of making coffee is not good enough.
Type of Cappuccino
Base on the mixture ratios of the cappuccino
1. Traditional Cappuccino
It is the espresso with the hot foam milk on the top. The Thick of foam milk is about 1 cm.
2. Cappuccino Chiaro (Light Cappuccino or Wet Cappuccino)
There is more milk ratio than the normal cappuccino.
3. Cappuccino Scuro (Dark Cappuccino or Dry Cappuccino)
There is less milk ratio than the normal cappuccino.
How to make a cup of cappuccino
Compositions
1. Roasted bean = 8-10 grams
2. Fresh milk = 4-6 ounces
3. Coffee cup = 6 ounces
4. Chocolate or cinnamon powder
5. Sugar
Method
The important point in making the cappuccino is the milk with foam bubbles. The skilled barista who has acquired some level of expertise in the preparation of coffee should be pay attention while creating the milk foam bubble burst in each type if cappuccino.
1. Use one by tree of coffee volume in a cup.
2. Heat the fresh milk with 60 grade Celsius or lower.
3. Make the fine milk foam bubbles burst in suitable volume.
4. Add one by tree cup of warm milk in the cup.
5. Use a tea spoon for take the milk foam bubbles burst on the top of coffee until the edge of cup.
6. Before serve, sprinkle the top with chocolate or cinnamon powder.
Ice Cappuccino (Cappuccino “Freddo”)
The method is similar to hot cappuccino. Ice cappuccino is cappuccino that serves with ice. The ice has to fine to small molecule. The glass volume should be 8-12 ounces and cylinder shape. Put cappuccino in fine ice and add the milk foam bubbles burst on the top about one of three from the edge of the glass. Before serve, coffee maker ought to wait a moment for cooled glass of cappuccino. And do not forget to put a stick in the glass. The drinkers should drink all in one time because if the ice melt, the taste/flavor will change.
How to drink Cappuccino
1. Never stir Cappuccino with spoon.
2. Normally, no need to add sugar because the Cappuccino is pretty sweet already. But if you want sweeter, add sugar a tea spoon and stir with gentle. Never use syrup as sweetener in Cappuccino because milk and syrup will incompatibility.
3. Smell the flavor of Chocolate or cinnamon powder before drinking.
4. After drinking, the foamed milk will stick at the bottom of the cup. If no foamed milk stick means the method of making coffee is not good enough.
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