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Monthly Archives: August 2018

Tricks To Use When Grilling Fresh Fruits

Use indirect heat

Don’t grill fruits when the coals are hot – hard ones will dry out quick while soft one will easily get mushy. They will cook perfectly in indirect heat so place them on the outer edges of the grill or when the coals have started to die out.

Grill soft fruits with skin on

Leaving the skin on while on the grates will help maintain the shape and form of softer fruits like bananas. Many fresh produce also have plenty of nutrients that are in the skin.

Prevent them from sticking to your grates

Nobody like their food sticking to the racks – your ffod will be ruined plus it’s a hassle to clean. Make sure to brush your fruit with melted butter or your choice of oil before they hit the grill to prevent sticking. If this is not an option, spray your grates with non-stick cooking spray before cooking anything.

Add sugar at the last minute

While a fruit cooked on the grill is tasty by itself, many opt to add more flavour and texture to complete a dish. You can brush fruits with butter or lemon juice or sprinkle them with brown sugar or cinnamon. If you’re going to use sugar, make sure to add it at the last minute or when the fruit is heated through as sugar tends to burn quickly.

Olive Oil For Cooking

Know Where The Oil is From – It’s important to read the labels so that you know where is coming from. As a basic rule of thumb, you want there to be as little time that goes by between harvest, processing, and bottling. The longer the oil has to travel or go through steps before getting into a bottle can mean degradation of the product, and that is never a good thing.

Harvest Dating – Some years ago, beer manufacturers decided that it was unfair for their product to be judged as being “skunky” simply because a store put out old product. As a way to help the consumer, they decided to add dates to the packaging so that people could see when the beer was “born”, thereby giving consumers a better chance of avoiding old beer. Still others go so far as to remove the product from store shelves. In the name of freshness, look for harvest dates on bottles of olive oil. Keep in mind that the contents don’t age like wine, so knowing a harvest date will give you a chance to know just how long the contents have been sitting.

Keep It Local – As with most things, there is a movement to support local businesses by buying their products. There is greater transparency in the transaction, and you get to know where you products come from. The same goes for olive oil. The U.S. has slowly become a big player on the market, with professional chefs taking notice & requesting domestic product in their kitchen. For the home chef looking to buy a quality cooking ingredient, support local business, and be on the cutting edge of culinary development, this is a no-brainer.

Cook Healthy Food

For one, the cookware we use greatly affects the quality of food cooked in it. Consider conventional cookware that’s made of different metals and ceramics that are not appropriate for cooking albeit being so popular. Why is it not appropriate? Read on:

Food is a biochemical entity. All metals are reactive to nutrients that are in the form of oxygen, hydrogen halogens, acids, and bases. At cooking temperature, metals break into ions and react with food. They are then digested with food and accumulate in tissues and organs. When this continues for long, it becomes the foundation for various health problems that may range from minor illnesses to chronic diseases. The immune system is compromised as well which makes it difficult for the body to fight diseases on its own.

Try touching a metal pan five minutes into heating, it burns tissues and leaves a scar. Same thing happens to the nutrients in food when cooked in metal or ceramic cookware. On one hand, the harsh heat damages the delicate nutrients by dissolving them. On the other, water-soluble nutrients evaporate as steam and deplete the nutritional value of food. What’s left is food lacking in nutritive value and full of toxins.

Panini Meals

2. It is now time to make the Panini worth its popularity! While grilled chicken and turkey meat are well-known ingredients, they might not be the best for you.

In order to get the tastiest Panini for you, make sure to use your favorite ingredients in it! You may prefer ham or porch, instead of turkey meat, so do not hesitate to replace it into your Panini! The important thing, however, is not to forget any of these: meat, vegetables and cheese.

The classic Panini includes meat. But if you are a vegetarian, Vegan Panini’s are well-known in the Indian kitchen, and are made with fruits and vegetables, so you can adjust them to your tastes, too!

Just a little advice: Panini is great with meat, of course, so you’d better use it in order to feel the authentic, divine taste of this Italian food!

Beautiful Panini

Here we are, at the main point! The aesthetic of Panini is one of the principal facts that brought it the high place, above other Italian foods.

Don’t use just ciabatta or michetta bread, but also baguettes and make different notches on the upper surface of them, in order to give it a nicer aspect. Use as many ingredients – it’s preferred to use as many colors as you can (red tomato, green salad, brown meat etc.), to give it both best look and taste at once.