|Cooking Tips Information||
Let us create a 3d Digital eBook for you! DigyCat.com
Buying, Storing, and Preparing Apples
When buying apples, look for those that are firm and brightly colored. Shiny red for Macintosh, Rome and red Delicious. Clear green for Granny Smith and golden yellow for Delicious. Always avoid bruised apples. When an apple is damaged, the injured cells release polyphenoloxidase, an enzyme that hastens the oxidation of phenols in the apple, producing brownish pigments that darken the fruit. It's easy to check loose apples. If you buy them packed in a plastic bag, turn the bag upside down and examine the fruit.
Store apples in the refrigerator. Cool storage keeps them from losing the natural moisture that makes them crisp. It also keeps them from turning brown inside, near the core, a phenomenon that occurs when apples are stored at warm temperatures. Apples can be stored in a cool, dark cabinet with plenty of circulating air.
Check the apples from time to time. They store well, but the longer the storage, the greater the natural loss of moisture and the more likely the chance that even the crispest apple will begin to taste mealy.
When preparing apples, do not peel or slice an apple until you are ready to use it. When you cut into the apple, you tear its cells, releasing polyphenoloxidase, an enzyme that darkens the fruit. Acid inactivates polyphenoloxidase, so you can slow the browning (but not stop it completely) by dipping raw sliced and/or peeled apples into a solution of lemon juice and water or vinegar and water or by mixing them with citrus fruits in a fruit salad. Polyphenoloxidase also works more slowly in the cold, but storing peeled apples in the refrigerator is much less effective than immersing them in an acid bath.
When you cook an unpeeled apple, insoluble cellulose and lignin will hold the peel intact through all normal cooking. The flesh of the apple, though, will fall apart as the pectin in its cell walls dissolves and the water inside its cell swells, rupturing the cell walls and turning the apples into applesauce. Commercial bakers keep the apples in their apple pies firm by treating them with calcium while home bakers will have to rely on careful timing.
To prevent baked apples from melting into mush, core the apple and fill the center with sugar or raisins to absorb the moisture released as the apple cooks. Cutting away a circle of peel at the top will allow the fruit to swell without splitting the skin.
Red apple skins are colored with red anthocyanin pigments. When an apple is cooked, the anthocyanins combine with sugars to form irreversible brownish compounds. Apples can be process by drying. To keep apple slices from turning brown as they dry, apples may be treated with sulfur compounds but that may cause serious allergic reactions in people allergic to sulfites.
Besides, apple could also be made into juice. Clear apple juice has been filtered to remove the pulp. Ninety-eight percent of all juices, including apple juices, sold in the United States are pasteurized to stop all natural enzyme action that would otherwise turn sugars to alcohols, eventually producing the mildly alcohol beverage known as apple cider (non alcoholic cider is plain apple juice). Pasteurization also protects juices from potentially harmful bacterial and mold contamination.
Apples also have medical benefits. They are use as an antidiarrheal. The pectin in apple is a natural antidiarrheal that helps solidify stool. Shaved raw apple is sometimes used as a folk remedy for diarrhea, and purified pectin is an ingredient in many over-the-counter antidiarrheals.
Apples can also be used to lower cholesterol levels. Soluble fiber (pectin) may interfere with the absorption of dietary fats, including cholesterol. The exact mechanism by which this occurs is still unknown, but one theory is that the pectins in the apple may form a gel in your stomach that sops up fats and cholesterol, carrying them out of your body as waste.
Cindy is the host of http://www.asianonlinerecipes.com, a Free Asian Recipes website dedicated to all things on Asian Cooking and Culinary Guide.
Cooking Tips - Google News
This RSS feed URL is deprecated, please update. New URLs can be found in the footers at https://news.google.com/news
Chinese Cooking Technique: Thicken
"Thicken", or "Thickening" is a very common technique used in both Chinese restaurants and household kitchens. It is very easy to prepare, but if not used properly, can really mess up the presentation.
Caring For Your Wooden Cutting Board
Researchers have found that bacteria have a tougher time surviving on wood cutting boards. However, plastic cutting boards are less porous than wood, making it less likely to harbor bacteria over a long period of time, but only if it is immediately cleaned.
Understanding Baking: How Yeast Works
Did you ever wonder why flour tastes like sawdust but a French or Italian bread made with that same flour and little else has a pleasant, sweet taste?Bread wouldn't be bread without yeast and yeast can't work without sugars. Yeast is alive-living organisms-and living organisms need food for fuel, in this case, simple sugars.
Secret of Light and Fluffy Biscuits and Pancakes
Would you like to lose some weight -- in your baking, that is? This one secret ingredient (that you likely already have in your kitchen) is not only inexpensive and healthy, it'll also add a bit of "cloud" to your biscuits and pancakes!And that ingredient is ..
The Almighty Beer-Can Chicken
A popular method of cooking chicken in recent years both in Barbeque contest as well as backyard barbeques is the beer-can chicken. Cooking a beer-can chicken couldn't be any easier but the results are worthwhile.
The Art of the Marinade
It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them.I'll go into why that is the case a bit later on, but for the time being let's just examine why we use marinades at all.
10 Convenient Ways To Eliminate Food Poisoning With Your Microwave
Microwave ovens can play an important role at mealtime, butspecial care must be taken when cooking or reheating meat,poultry, fish, and eggs to make sure they are preparedsafely. Microwave ovens can cook unevenly and leave "coldspots," where harmful bacteria can survive.
Flax Seed Will Add A Little Extra Flavor To Your Recipes
Flax seed will add a pleasant nutty taste to any recipe. The attractive, round reddish-brown seeds of flax add flavor, extra texture and good nutrition to your breads, cakes, muffins, and other baked goods.
Pyrex Mixing Bowls - A Kitchen Favorite
Pyrex mixing bowls typically come in sets of 3 with a small, medium and large bowl that sits snuggly inside each other. Pyrex has been around for almost 90 years.
What is Gluten and Why does it Matter?
Gluten is a substance made up of the proteins found in wheat flour that gives bread its structure, strength, and texture. Without these marvelous little proteins, bread would not be bread.
Is Your Cookware Poisoning You?
For over 40 years scientists have known that the fumes from hot non-stick surfaces can kill pet birds such as canaries. So just how dangerous are they to you?Several studies have been conducted into health concerns surrounding Teflon, the coating invented and patented by DuPont.
Barbequing, a Fun and Convenient Way to Make Dinner
"There's nothing more enjoyable than having friends and family gathered around amidst the wonderful smells of charcoal-grilled prawns, vegetables and selected favorites. Barbecuing is one of those time- honored rituals that go hand in hand with summertime.
Two for One Dinners: Pork
If you find leftovers boring, uninviting or downright "yuck," then here are some ideas to put the "zing" back into mealtime. With a little creativity your home-cooked meal can easily become a delicious meal another night.
Roasting Meat - Temperatures and Times
Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it and then lower the level for the rest of the cooking time.This has become the fashionable way and I'm not sure why.
Old-Fashioned Taffy Pull Party--How to Host Your Own
Want a unique party idea for your child's birthday-or evenher next weekend sleepover with friends? Try hosting yourown taffy pull. It can get pretty messy, but kids absolutelylove it.
Wok this Way! (Part 4 of 5) Cleaning and Caring for Your Wok
Non-stick woks do not require seasoning, and come with simple cleaning instructions from the manufacturers, while steel carbon and iron woks require seasoning. Cleaning a seasoned wok is a lot different than a non-stick wok, and this is what we will cover here.
Secrets of Great Breads
Often we field questions about making great bread. Great bread is a matter of using the right ingredients and the right techniques-there's no single secret that will make perfect bread.
Buying, Storing, and Preparing Apples
When buying apples, look for those that are firm and brightly colored. Shiny red for Macintosh, Rome and red Delicious.
10 Simple Ways To Safely Store Food
Storing foods can present its own set of problems. Anddifferent types of foods have different storage requirementsto prevent bacteria from setting in.
Dutch Oven Cooking Basics
Pioneer CookingWhen you think of a cast iron Dutch oven, what comes to your mind? Pioneer cooking? Stews over the open fire?Of coarse both are true, but they are still very much in use today and as for the Dutch oven, the possibilities are endless.Dutch ovens can be used for frying, baking, boiling, and steaming as well.
DietRight.biz Domain Is For Sale - $8,500 For Enquiries eMail Us
© www.DietRight.biz 2012