This is default featured slide 1 title
This is default featured slide 2 title
This is default featured slide 3 title
This is default featured slide 4 title
This is default featured slide 5 title
 

Monthly Archives: September 2018

Ghee and Cooking Oil

You will notice that when you cook with butter it will release froth once heated and melted. This froth will be strained so that none of the oil will be wasted and discarded. The leftover oil from the butter will turn into a pale yellow which will be strained to remove any remaining bits and then stored as what is known as ghee.

On the other hand, cooking oil is a neutral and non-polar chemical substance which means that it does not have an electric charge and will not conduct electricity if it is in such a situation. It is also a sticky or greasy liquid when it is exposed to regular temperatures.

The extraction process of oil is dependent on the type of fruit or seed it comes from. For instance, the sunflower seeds are compressed until the liquid gets released. It will also be refined to change the appearance so that it looks like the cooking oil on the shelves. Other cooking oil may also go through processes to change the taste and smell of it thus making it more appealing.

In some cuisines, the type of cooking oil used in the dish is very important. Flavour is important and chefs prefer to achieve unique textures and flavours that are native to their culture.

Ghee is lighter on the stomach because of the way it has been extracted from the butter. There are some people who struggle to digest food because of the viscous properties it may have. With ghee, a person does not have to worry about uncomfortable indigestion.

Utilize Spices and Herbs

The mix of flavors utilized as a part of planning a dish influence the personality of a dish. Each flavor mirrors a specific culture that uses those flavors that separates it from different sorts of ethnic dishes. Lime, cilantro, cumin and garlic are staples in Mexican nourishment. Morrocan food will fuse turmeric, dried ginger, paprika, cumin and cinnamon. Lemongrass, ginger, lime, new red stew pepper, sweet rice wine and soy sauce are related with Vietnamese, Thai and Japanese sustenance.

Dried and new herbs and flavors vary significantly in their flavor. Dried herbs and dried flavors more often than not have a more grounded taste than fresh items because of the diminished measure of water they contain. The distinction is featured by the utilization of dried ginger in Moroccan sustenance, and fresh ginger in Asian nourishment. The tremendous contrast in the dishes indicates exactly how definitely the kind of a zest can be changed when dried.

Notwithstanding the coveted result of the dish, there are a few rules that apply to all flavors. The most famous flavors are utilized as a part of every single ethnic flavoring. These incorporate salt, pepper, and garlic. Spices ought to ideally be fresh. For fresh herbs and spices this implies they ought to have a non-shriveled appearance and wonderful smell. Dried flavors will lose their flavor after some time, so it is prescribed to purchase entire flavors and crush them utilizing a spice processor.

Playing around with spice blends can yield delightful outcomes. Whenever included while the dish is cooking, the spice will equitably enhance the whole dish. New herbs and some different flavors are included just before serving, permitting the flavor and surface of the herbs to be fresh and new.

Healthy Clay Pot Cooking

1. Always Choose Primary Clay

Primary clay is the purest form of clay – it has absolutely no toxins. Only primary clay is naturally inert, so doesn’t react to food like metals and ceramics. There are many clay pots available in the market that are made from secondary or tertiary clay but they have contaminants that may leach into your food while cooking.

2. No Chemicals, Glazes or Enamels

Most makers start using chemicals to make the process easier. In fact, every mechanized process needs the raw material to be treated with chemicals. The glazes and enamels might make your clay pots and pans colorful, attractive and even robust but they contaminate food. So always choose a cookware made from unglazed primary clay (or pure clay).

3. Seasoning Is Important

Seasoning your pure clay pot as per instructions is very important for cooking delicious food every time and it also increases the life of your pot. Pure clay is naturally non-stick, so after proper seasoning, if done right, the food should never stick to the bottom.

4. Choose Ingredients Carefully

You have finally chosen the healthiest clay pot – great, but it will all be in vain if you won’t use the right ingredients. For healthy clay pot cooking, make sure you choose all-natural organic ingredients that are unprocessed and nutrition-rich. A balanced diet is all you and your family needs for a healthy body, so always pay attention to the nutritional value of your ingredients.

5. Cook At Medium to Low Heat

Pure clay pots are great retainers of heat and the near infrared heat radiating from their walls cooks food evenly with gentle heat. It keeps nutrients intact and food cooks in almost the same time at low-medium heat as it does on high heat in metal/ceramic cookware.

Cooking at low-medium heat not only prevents food from burning and sticking to the bottom, it also improves the durability of your pure clay pot.

Cook With Brown Sugar

Brown sugar can be used to crust your food without using bread crumbs and egg. The sugar will give the food a lovely flavour and crunch that can’t be replicated with crumbs. This method works best in the oven with different kinds of protein.

Brown sugar is often used in Asian cuisine. Many of these foods involve the sweetened taste because of how many salty foods and sauces get added into the mixture. The sugar takes any overwhelming flavour away.

The best way to use this sugary product is to put it in desserts, of course.

Brown sugar gives biscuits a chewy texture. If you are the type that doesn’t enjoy the sweet treat crumbling everywhere then a brown sugar biscuit should work well for you. It works well with baking soda when it comes to giving your homemade treats a professional flavour. It allows the soda to produce more carbon dioxide. This means that more air goes through the dough and ultimately changing the texture to be fluffy and soft. The sugar also allows the dough you have made to set quicker than if you had used white sugar because of its acidic content. You will also notice that when the biscuit is cooked it is much higher because there is more air inside the dough.

You can also use brown sugar to complement other ingredients in different dishes. When using the sugar with nuts such as pecan and almond nuts, it masks the hint of bitterness and adds a delightful flavour. Can you imagine how amazing this combination would be once mixed together? Amazing!