What Is Parboiled Rice?

Parboiled rice also called Ukda Chawal in Hindi & Converted Rice in English is rice which is Partially Boiled in the husk. There are three steps involved in the process which are soaking, steaming and drying. This process makes rice nutritious, changes its texture making it easier to process by hand.

The process itself is almost a couple thousand centuries old and is believed to have originated in Persia. It however, removes nutrients like thiamin from the bran to endosperm which means that parboiled white rice is nutritionally similar (80-85%) to brown rice. Presently, rice is parboiled in many countries like India, Malaysia, Nepal, Myanmar, Spain, Switzerland, Guinea, Italy, Thailand, Bangladesh etc.

The Basic Process
The process of parboiling begins before the hulling process.
Step 1 → The grain is soaked in water
Step 2 → The soaked grain is then steamed
Step 3 → The steamed rice is then dried for hulling
The steaming helps the rice to soak nutrients and change the starch composition making it firm and less sticky than regular white rice.

Some Benefits
Starch in the rice is gelatinized and stable making it harder and glassier.
The rice is rich in niacin, and has a high level of Vitamin B-6. This helps us metabolize our food into energy and helps in making hormones.
It take very less time to cook.
Easier to digest and much better in terms of nutritious quality when compared to raw rice.
It has long standing times as it stays fluffy post-cooking for a long time.
It absorbs more water proving a higher yield than ordinary rice.
It's rich in carbohydrates and has less fiber. The carbohydrates does not cause high blood sugar levels.
The rice has almost 2-3 percent of calcium, iron, zinc, magnesium and potassium if consumed on a daily basis.
It is great in terms of diarrhea treatment in children.

Uses in the Kitchen
There are several uses of parboiled rice in the kitchen. The food is tastier, healthier and rich when cooked in this rice.
Dish (with this rice) can be spicy as well as bland but you won't feel a difference with the taste.
The rice could be used to make dishes like Idli, Dosa, and Khichdi.
Parboiled Khichdi is very tasty if eaten with pickles, raitas and other sour products.
Washing the rice with both palms in a rotary motion is a better thing to do as it avoids grain breakage.
The rice is wonderful and tastes great with vegetarian and non-vegetarian dishes.

How to Store
Parboiled rice has different properties and hence requires special attention. It should always be stored in air-tight containers and the storage time should not exceed more than 2 months as it could become rancid and smelly. The container should be placed in a cool and dry location. Cooked rice can be stocked up in the refrigerator for not more than 3-4 days.

Conclusion
Consumption of Parboiled rice is healthy and beneficial. However, it should be consumed in limited quantity as its properties differ from that of usual rice.

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Organic Food vs. Genetic Engineering

It's always helpful to step back and take a look at things from an objective perspective, especially when we are personally involved.

Creating and sustaining an organic lifestyle means we are in the "center" of that activity, daily. Among all the other things going on in our daily lives, as moms, we are also trying to develop new habits for our family in regards to their health and well being.

So I thought it would be helpful for us all, myself included, to just take a step or two back and revisit the basic questions and reasons why we are pursuing an organic lifestyle to begin with.

What Is Organic Food?

Certified organic food is most commonly described as food grown and packaged without the use of chemicals, preservatives or additives. Food that is either completely or at least 70% all natural.

Another way to explain it, from a bigger picture standpoint is:

"Organic food is produced through a system that is based on ecological balance and humane care for the plants, animals and people that make up the farm environment."

One important reason to consider organic food, and an organic lifestyle, that I've not read much about previously, is genetic engineering. The Sierra Club site states:

"Eating organic food is one way you can avoid genetic engineering. All certified organic produce and ingredients are produced free of any genetic engineering"

What Is Genetic Engineering?

In layman's terms I would translate it to be the taking of genes from one species of plant and injecting another plant with those genes to force certain characteristics. For example, if you had a corn plant that was delicious and seemed to be resistant to pests, you would take its' genes and inject it into another plant of a different variety, in the hopes to force the taste and/or pest resistance onto the other.

Doesn't sound too bad, but when you understand the "risks" associated with genetic engineering, it doesn't sound so good either.

Here's a more technical description of genetic engineering and the associated risks:

"In genetic engineering technology, genes are isolated and transferred using a "gene gun" or a viral vector from one species into a foreign species, crossing over what is called the "species barrier." An example is the transfer of an insect-resistant gene from a soil bacterium (called Bacillus thuringiensis or Bt) into corn plants to confer insect resistance. This kind of genetic transfer never occurs in nature and cannot be achieved through traditional plant breeding methods. The new gene lands in a random spot in the genome of the recipient organism, and can disrupt normal functioning of that organism in unpredictable ways."

Risks of Genetic Engineering

Non-target insects, including ones that are beneficial to farmers are harmed by genetically engineered crops.

Genetically engineered organisms have harmed soil microorganisms, leading to stunted or killed crops.

Plants engineered to be insect- or herbicide-resistant can lead to resistance in weeds and insect pests. This means more chemicals or new genetic engineering.

New allergens and toxins are the potential result of genetically engineering food. Some are detected before market approval while others are not.

Pollen from genetically engineered crops can drift into wild environments and breed with wild relatives of crop plants.

The effects of this genetic pollution cannot be predicted. Once genetically engineered organisms are released into the environment they cannot be con-trolled and they cannot be recalled. Genetic pollution is irreversible.

So we can conclude that organic food is grown WITHOUT the use or need for genetic engineering. And if organic farming can help us avoid "genetic pollution", AND it's better for our health and well being, doesn't it just make good sense for everyone?

The Sierra Club article goes on to conclude that:

"The industrial approach is to "improve nature" and make food products exempt from natural systems and laws. Harmful consequences are corrected using new and more technologies, usually leading to further problems. In contrast, the organic approach is to understand these laws as much as possible and work with them. Organic farmers practice prevention, not correction."

I think any reasonable consumer, without a financial interest in the mass production of genetically altered foods would agree that when it comes to the foods we eat and the environment we need, "an ounce of prevention is worth a pound of cure".

Organic farmers, like organic moms, care about the food and sustaining the land for future generations. We all know, whether we want to admit it or not, what the large corporations who mass produce traditional food crops are most interested in.

Moms Organic House (www.momsorganichouse.com) is your place for practical, everyday organic living information, tips and ideas. Whether it's the garden, kitchen, bathroom or cleaning closet, "themom" is living an organic lifestyle and sharing information and experiences along the way.

Using Onions In North Indian Cooking

Onions are a basic ingredient in many North Indian dishes, and they are found in most curries. By using different techniques to cook them, you can achieve the best texture and flavour for your dish, but remember: cooking onions requires a good deal of patience, and as I like to say, your love.

You'll find that chicken dishes originating in North India ask for chopped onions, whereas sliced onions are more common with meat dishes. The stage at which onions are cooked can often depend on a chef's style: Mughlai cuisine chefs prefer to saute onions before cooking them along with the meat (and under their influence, this is how I usually cook my lamb and beef dishes), and Hindu chefs opt for cooking the onions first until they are brown over a low fire. You won't believe the passions that are roused by the debate over which is the right technique: I can remember being drawn quietly aside by supporters of each method to be given advice on the 'correct' method. The influence of both styles remains in my own cooking to this day.

Regardless of which method you use, be sure that you are patient with your onions. You want them to be fully cooked, and not burnt. My grandmother was always able to tell me when the onions were 'raw' in a dish, and I now share this habit of perception when eating curries.

Another point to remember is to limit the amount of onions in your dish carefully. If you overdo it, you will find that sweetness from the onions is infused through your dish. Onions should not be overpowering, but should give body to the dish.

In fact, you shouldn't even see the onion in many dishes. Rather, the presence of well-cooked onion is noticeable because of the beautiful and thick consistency of the gravy in the dish.

Beyond their use in North Indian dishes, onions can be used as a garnish. Chefs at weddings or banquets commonly deep-fry onions for this purpose (they can subsequently be kept for up to two weeks when cooked in this fashion), whereas people cooking at home will mostly just stir-fry or shallow-fry them.

Food in the Caribbean

The earliest inhabitants of the Caribbean islands were the three Indian tribes of Arawak, Carib, and Taino. Their daily food comprised of vegetables and fruits. It was the Taino tribe that first started cooking meat and fish, using large clay vessels for this purpose.

The Arawaks took a different way and used thin strips of green wood to cook meat more slowly and allowing it to absorb the flavor of the wood. The wooden grate they used was called barbacoa and now you know where the term barbeque comes from.

Not to be left behind, the Carib tribe made their fish and meat recipes really spicy by adding pepper sauces, lime, and lemons. In fact, the Caribs are credited with having cooked the first pepper pot stew.

The last of the above three has had a tremendous impact on Caribbean food, which should not be surprising because the Caribbean Sea was named after this tribe. In the present day, Caribbean food is still a representative of the food that was originally eaten by the early inhabitants and includes okra, fish cakes, callaloo, ackee, salt fish, pudding, souse, cassava, yams, sweet potatoes, plantains, and mangoes. The concept of "jerk" cooking has also originated in the Caribbean when early African hunters would often leave their homes to go on long hunts and take with them pork cooked in a very spicy recipe over hot coals.

In the post-slavery era, Indian cooking culture was introduced in Caribbean food recipes and still remains an active part of the Caribbean cuisine. Most of the curried meats and curry powder recipes that are found today are directly derived from original Indian cuisine.

Rice was introduced to the Caribbean by the Chinese and is now a staple. The Chinese also unleashed mustard on the islanders while the Portuguese sailors did the codfish. Most of the fruit trees that are familiar to the visitors to the island were actually brought here by the Spain and include orange, ginger, lime, figs, plantains, sugar cane, tamarinds, grapes, and coconuts. America brought with it the various beans, squash, corn, tomatoes, potatoes, and chili pepper to the island. In fact, some of these food spread to the rest of world through the Caribbean, before which, they were unknown.

This are but some of the few reasons why Caribbean food is so unique and creative. Flavors from all over the world have found a home in Caribbean food through countless generations and the flow of history.

The Values Of Organic Plant Food

In a world consumed with the concept of bigger is better, there is a great controversy over the use of organic or chemical fertilizers to raise outstanding crops. It is important to review the values of organic plant food in order to fully understand that organic is truly the only way to go.

The Power Of Trash

Organic plant food is safe for the environment. If you are using fertilizers to grow plants for food consumption or flowers to enjoy, you want to insure that your choice in fertilizers best supports the soil in which your plants are growing. Using organic plant food improves soil fertility and helps to replenish the nutrients that are lost due to the nutritional demands of previously planted crops. Organic plant food is water soluble, economical (most can be made at home with byproducts from around the house) and easy to use; not to mention that it is not poisonous to pets or children.

The Power Of Compost

Composting is a great way to create organic plant food to grow healthy plants. It is by far the best garden fertilizer that you can use. It contains nearly all the nutrients a plant need and releases them slowly, working naturally with nature, as nature intended. When compost is created out of a variety of different items, it provides and even greater supply of nutrients. Compost can be made out of almost anything organize, items such as dried leaves, stray, wood chips, grass clippings and kitchen scraps. Using the various lawn and household food scraps, a powerful organic plant food can be created at no extra expense. The use of compost has proven to improve soil fertility, provide food for natures microorganisms, stimulate root growth and help certain soils retain water.

Take A Look At The Competition

The use of synthetic fertilizers presents a number of problems. Initially it shows great results in plant and flower growth. But as with all things that are not natural, once you use it, you need to increase the dosage each subsequent time that follows. It takes more of the product to get the same original results. Not to mention that most of these chemicals are poisonous to animals and children.

Organic Plant Food – The Only Way To Go

There is little to argue about when the simple facts are laid out. Organic plant food not only stimulates growth in the intended plants but it increases the earth's natural ability to respond to the world around it. The use of organic plant food is a natural way to give nature a little boost.

Aphrodisiac Foods

Many of us have heard that sea-food excite the human senses or that walnuts and honey are the best aphrodisiac. But do certain types of food affect the human erotic impulse? Can specific food categories be the cause of the increase or decrease of male or female libido? Is there any scientific evidence that suggests some types of foods can help the sex life of today's individuals, or all these are just a legend that goes back to the ancient times? Although a balanced diet is considered today to be the best aphrodisiac, this article can help you spice up your life and answer some of your questions on the subject of aphrodisiac food materials.

- What is the role our brain plays?

The sexual disposition and activity of a person are directly related with the brain's activity. Crucial for the transferring of sexual stimulus are considered the neurotransmitters, the chemical substances that transfer messages to and out a person's brain. These neurotransmitters contribute to one's good memory and ability to focus, increase the good mood one carries and improve the levels of euphoria, while at the same time they are responsible to release sexual temper.

- The secrets of ancient Greeks:

Ancient Greeks are legendary for the particular focus they portrayed in the dinner preparation, making it resemble to a ritual as they devoted long periods of time to eat. The information we have available show that they used all of the five senses in an effort to create a sensual environment. Moreover, the food served was carefully selected and prepared and they used to grab food with their hands, as they supported that this practice creates a very interesting sensation stimulating also the brain. Additionally, ancient Greeks were firm believers that the food on the table had to be served with the right order and paid special attention to its appearance on the plate. The food smells and appearances were considered important stimulators for the functions of a healthy brain.

- Vitamin E, the "love" vitamin:

As scientists and ancient civilizations have found, vitamin E is one of the most important vitamins one should consume daily. Since vitamin E protects the blood cells and directly affects the sexual activity and the fecundity of a person, it is also known as the "fertility vitamin" and is recommended by physicians to treat the reproductive organs' malfunctions of males worldwide. Nuts, olive oil and avocado are great resources of vitamin E, and one should consume approximately 15 mg a day of these types of food.

Indeed, as contemporary researchers indicate, the consumption of certain food categories is related to the activities of the human organism. Dieticians specifically state that people wanting to have a balanced sex life have to include these special types of foods in their diet. As experts agree, exercising often and maintaining a balanced diet are the secrets to reduce stress and enjoy a better and healthier sex life.

Spanish Foods

Spanish food and wine is very much diverse in character, with variations in the cuisine culture stemming from geographic, cultural and climatic differences. One could say, however, that typical Spanish food is influenced heavily by the fact that the country has extensive access to the sea, giving the food culture a Mediterranean soul. Spain’s long history and diverse cultural influences combine to give culinary enthusiasts thousands of Spanish food recipes and tastes to choose from.

When looking at the history of Spanish food, the considerable evidence of Jewish and Moorish influence comes to the fore. For centuries the Moors held a strong influence over Spain and up until today Spanish food reflects this. Pork, however, has proved to be very popular for hundreds of years in Spain, possibly linked to the Christian identity which characterised Spanish culture; since neither Jews nor Muslims eat pork.

Modern Spanish food would not be the same without tomatoes, potatoes, peppers or beans; ingredients sourced from South America during the Spanish colonial era. Indeed it is the Latin American touch which differentiates Spanish dishes from the Mediterranean norm. Spain is responsible for some 44 percent of the world’s olive oil production, so it is not surprising that olive oil is a vital ingredient in Spanish food.

Across the country traditional Spanish food is still made by hand using fresh ingredients bought from the market. These ingredients can be purchased in Spanish food shops around the world, or you can pick them out from a selection of grocery stores. Handmade home cooked food, fresh from the market is less commonplace in the urban centres, such as Madrid; however the rural areas are lucky enough to enjoy the open air markets which give a cultural flavour to the region. The food is often cooked outside over a fire, many times in a brick or clay oven.

Another cultural convention in Spain is to provide snacks whenever a drink is served, the snacks are known as tapas, and can come in the form of olives, cheese or pork. In many bars tapasare included in the price of wine, sherry or beer.

For the sweeter tooth there is a traditional favourite, the churro, a fried pastry dough snack which is served with hot chocolate to dip it in.

Although there is very much varieties within Spanish food, the following character traits generally run across the board:

1) Olive oil is used to cook in, but can also be used in its raw state.
2) Sofrito- a mix of garlic, onion and tomato cooked in olive oil - is often used as a point of departure in preparing a meal.
3) Garlic and onions are the two most popular seasonings.
4) Drinking wine during a meal is a cultural norm in Spain.
5) Bread is served with almost all meals.
6) Salads are extremely popular, especially in the summer months.
7) For dessert the Spanish will often serve a dairy product or a piece of fruit, keeping cakes or tarts for special events or occasions.

Organic Food

Organic food is generally considered to be produced without the use of artificial fertilisers, without synthetic pesticides or antibiotics, hormones or other growth promoters. There are thus standards to which organic food is produced, traditionally on small family run farms, but there are some larger operations emerging since evidence has emerged that organic farming is more environmentally friendly and more sustainable that many contemporary farming techniques. There are also benefits for the people who eat organic farm produce.

The advantages of organic food for the consumer include higher nutritional levels, and over the long term studies have found the health benefits to be substantial. It is perhaps for this reason that organic baby food has become very popular. A university of Washington study found that preschool children fed regular diets had six times more metabolised organophosphate pesticides in their bodies than children who had been fed on organic diets. Organic fruit vegetables and juices as a part of a healthy balanced diet can considerably reduce exposure to harmful pesticides.

When shopping for organic foods to complete the cooking formulas of your favourite organic food recipes, look out for the organic certification of a product. The certification of organic food is done to protect the consumer in the growing market for organic foods. This prevents a producer from defrauding a consumer, or tricking you into eating what you don’t want to. There are, however, various certification bodies with different criteria, so this should be kept in mind. Also remember that the certification of a product is primarily a marketing drive by the producer, who is trying to get you to buy the product.

When visiting an organic food shop, sometimes called a health food store, you will notice that the prices seem slightly inflated. These organic food suppliers ask more for their products because most of the time the farm that supplies them is a small scale operation. This means that the cost cutting benefits of mass production are usually not applicable to organic foods. Consumers who value the ethics and benefits of organic food are usually willing to pay a bit extra for their organic groceries.

In the United States the sales in organic foods have increased between 17 and 20 percent over the past few years, while so called conventional products have seen a considerably lesser growth of 2 to 3 percent over the same period.

There has even been an increasing trend amongst those who enjoy spoiling their pets to such a degree that they are bying organic dog food. According to the Organic Trade Association, sales in organic pet foods have risen to three times the growth rate of organic products made for human consumption.

Organic food is far healthier that non organic

Great Hungarian Goulash

Goulash, in non Hungarian terms is a combination of meat, Usually beef, carrots, potatoes, sauerkraut and spices in a thickish sauce.

The dish can be cooked in a pot on the stove or in a casserole dish in the oven.

The ingredients that you will need for goulash are fairly simple and straight forward. Here’s the list:

1) Cubes of Beef. I use number eight or number ten cuts for goulash. They are less expensive cuts and quite good enough.

2) Potatoes, diced into large cubes

3) Carrots, cut into thickish rings.

4) Sauerkraut.

5) Onions, cubed and lightly fried.

6) Bullion cubes.

7) Sweet Paprika powder.

8) Black pepper

9) Crushed Garlic.

10) Tomato Puree (or paste. optional)

11) Water

Quantities:

For a family of four to six people you will need about one kilogramme of beef. The content of potatoes and carrots use in the goulash should make up about two thirds of the quantity of the beef.

Method.

The first job is to sear the meat on all sides on a lightly oiled skillet. Once that’s done transfer the meat into your cooking pot. at this stage add your sweet paprika, sprinking about three teaspoons onto the meat while stirring over the flame.

You can now add about one small half teaspoon of black pepper, stirring onto the meat. Now add water until the meat is covered by about one inch of water. Heat until the pot is boiling and then turn the heat down so that the pot is simmering.

Add about one large cup of sauerkraut and stirr in. After this add one large cup of chopped and lightly fried onions and one teaspoon of crushed garlic.

Leave the pot to cook now for about half an hour stirring only occaisionally.

When the half hour is up check to see if the meat is tenderizing. Once the meat is starting to show signs of softening add a bullion cube and taste. You may need to add a little more depending on which type of bullion cubes you use.

Stirr well and then add the potatoes and carrots. Continue to stirr occaisionally making sure that the ingredients do not stick to the bottom of the pot.

If you like a tomato taste to your goulash, use a little tomato puree to thicken the dish, add two to three teaspoons of tomato puree and stirr in well.

Tomato paste is tart and for this reason we do not add it until the final stages of cooking because it causes the meet to toughen again and go rubbery. Aditional cooking time will be needed to soften the meat.

Continue to cook the dish until all the ingredients are soft enought to eat but not breaking up.

If you like your goulash to have a little bite, you can add a few drops of tabasco.

The way that I thicken the sauce is to take about one teaspoon of corn flour mixed into a little water and to stirr it into the boiling mixture. This way the cornflour gives the goulash a nice shiny appearance.

An optional extra that gives goulash a pleasant sweetish taste is to add some garden peas. I do this occaisionally for a change.

In effect Goulash is an all in meal that has a combination of protein, carbohydrate and vegetables.

I like to serve goulash in a long oval bowl on a plate with a few slices of gorgious, thick crusted caroway seed bread.

A strong red wine heps the goulash to go down a treat.

What is Organic Food?

When I first started hearing about “organic” food, I was a little confused since all food, scientifically speaking, falls into the carbon-based organic category. But, in the world of grocery shopping “organic” specifically refers to foods which meet the U.S. Department of Agriculture’s set of national standards concerning properly certified organic foods. Only products certified by the USDA can be sold as officially “organic” in the U.S. Any producer who neglects to follow these guidelines, and has previous certification by the USDA is fined per offense. So, what we really need to understand is the USDA guidelines.

Ideally, the USDA standards ensure that foods labeled organic are produced without the use of pesticides, fertilizers, hormones, additives and other chemicals that conventionally produced dairy, meat, vegetable and fruits may contain.

The USDA has strict regulations for certifying organic fruits, vegetables, and grains. All organic plant products must grow from fields that have been certifiably organic for three years or more (without using pesticides, or fertilizers), and post-harvest handling must also be conducted under USDA guidelines. However, a “transitional” label may be given to farms that are converting their farming methods from conventional to organic before the criteria are actually met.

Under meat and poultry guidelines, animals must be raised without growth stimulants, hormones or antibiotics to be certified as organic. They must also have access to certified organic pastures outdoors, clean water and bedding, as well as exercise and fresh air. All organic meat and poultry processing plants are regularly inspected by USDA officials. Packing plants must isolate organically raised/fed animals from conventional herds. Plants that pack organically raised animals must be cleaned to organic specifications, before the product is run.

Dairy products from all dairy animals, including cows, sheep and goats may be certified organic. Farmers raising animals for organic dairy production must also adhere to strict guidelines. Animal feed must be 100% organic, and produced on the farmland, untreated with synthetic fertilizers, fungicides, pesticides and herbicides. The feed must be untreated for at least three seasons prior to harvest, before it can be fed to an animal whose milk will be converted into an organic dairy product.

The animals themselves must be raised without drugs, such as antibiotics and growth hormones. These products include cheese, milk, yogurt, butter, sour cream, ice cream, and cottage cheese. Certified organic milk may never be blended or come in contact with non-organic milk. In accordance with standard hygiene, dairy safety procedures, including pasteurization, organic certification also requires other specifications: humane treatment of animals, clean water and bedding, exercise, fresh air, and access to an outdoor pasture.

The USDA organic seal also indicates the exact amount of organic content in the food which ironically never has to be 100%. To be certified organic, the food product need only be 95% organic. Varying degrees of organic foods are also noted on organic labeled foods with more than one ingredient: organic (at least 95%), made with organic products (70%-95% organic ingredients), less than 70% organic (containing less than 70% organic ingredients). Other labels note a food’s exclusion from hormones, antibiotics, and other chemicals found in conventional foods.

How to Cook Steak

Steak, though a grill favorite, can be cooked in several other ways. They can be pan-fried, braised, broiled, baked, etc. Selecting the proper method for cooking steak depends on its tenderness. There are dry heat methods and moist methods. Dry heat methods are generally applied for more tender steaks such as filet mignon and sirloin, while moist heat methods are more suited to tougher cuts of beef. The water helps in tenderizing the steak.

The tenderness of cooked steak is influenced by how much it is ‘done’. Depending on the time for which the steak is cooked, it may be raw, very rare, rare, medium rare, medium, medium well-done and well-done. Rare steaks are exposed to the flame for a very short time. They still maintain their rawness and are very pink in color. Rarely done steaks maintain their original beefy flavors, but they are not very healthy as they still contain microorganisms. As the cooking time increases, the pinkness of steak gets converted to brownness and its juiciness also reduces. Well-done steaks are brown throughout and also tough to chew. For ordinary palates, medium rare steaks are the best bets.

The best way to cook a steak is definitely grilling it. Everything matters while grilling a steak – the tenderness of steak, the marinade, the quality of the coal and lighter fluid and even the concentration of the person cooking. Most steaks require about 8-10 minutes on the barbeque. The time will depend on the degree of doneness required.

Tender cuts can also be broiled. Broiling is done in the oven with no liquids used. It gives a different flavor from grilling as in an oven the heat surrounds the meat from all sides. Less tender cuts can also be broiled provided they are marinated earlier.

Thin and tender cuts of steak such as the sirloin, T-bone and rib-eye taste very well when they are pan-fried. Steaks are fried in an open pan placed over a flame. No oil is added. The steaks cook in their own fats.

If the cut of beef is bigger, then it is ideal for roasting. Roasting is also a dry heat cooking method that uses no liquid and no cover. Tender cuts roast better and they are to be sliced before serving.

Tough cuts of beef such as chuck, round, briskets and blade are usually braised. Braising is a moist-heat cooking method done with a little amount of liquid in an oven with a closed lid. It is a slow process as it slowly allows the meat to tenderize.

Another method for tough cuts is stewing. Beef is completely covered in water and cooked slowly over a medium flame. Stewing is not a very popular method for steaks; but if the cut is large enough and tough, then it better be put into the stew pot.

In all the methods of cooking steak, the degree of doneness is measured by using a meat thermometer. However, by practice, one can also judge the doneness by merely touching the steak externally.

Chinese Sauces & Spices

Sauces and spices are the key in any cooking. No dishes would taste good without them. The only exception is that some sea animals can be simply steamed or boiled before serve. Well, that is because they are salty already in their body. Imagine eating steamed river shrimp? I wouldn't bother!

I'd like to introduce some of the most popular sauces and spices that we use. You may already know some of them, but I bet you haven't heard of others.

Sauces

Bean Curd Sauce (Dou Fu Ru) - Fermented bean curd, rich in proteins. May be kept for fairly long time. Comes in two types - red and white. Red is typically used to cook Braised Pork. White tastes spicy and is normally used as a side dish along with noodles, buns, or congee. Some like to serve with soy sauce and vinegar for meat dumplings, hot pot dishes, and others. Favored by north and west of China.

Oyster Sauce - Oil from oyster. Heavily salted. Use sparingly for sautéed dishes. Popular in Hong Kong, Cantoon (Guang Dong, to be exact), and some areas in south of China while not used at all in north and west of China except for hotels and some restaurants.

Shrimp Sauce - Oil from salted baby shrimp dried and fermented. Use sparingly for sautéed dishes. Used heavily for dishes from south of China.

Sesame Sauce (Zhi Ma Jiang) - Ground sesame seed with strong flavor. Used for cold dishes.

Hot Pepper & Bean Sauce - Hot sauce made from combination of hot spices and beans. Red or brown in color. Use sparingly in sauteed dishes or cold dishes. In north, people often mix this sauce to stir fried minced meat and serve with noodles (make it Noodles with Meat Sauce).

Hot Pepper Oil - Made from sesame oil and red pepper. Serve with meat dumplings, buns, etc.

Sesame Oil - Flavor is too strong for use in frying and sautéing. Use only for enhancing flavor of cooked and cold dishes, noodles, hot pot sauce, soups, etc.

JiangXi Vinegar - A special vinegar produced in JiangXi province. Light amber in color with a distinctive fragrance. Use for meat dumplings and cold dishes.

Spices

Star Fennel - Shaped like eight cornered star, brown in color. Use for cooking with chicken, meat, offal and fish.

Anise Pepper - Dried brown round spice. Added sparingly in chicken and meat can remove the unpleasant smell (fishy smell). Can also be used for making pickles or even some deserts.

Five Flavored Powder - A mixture of anise pepper, star fennel, clove, cinnamon, and dried tangerine peel. Sparingly used in cooking fish and meat.

Pepper Salt - Mixture of anise pepper powder with salt. Serve with fried chicken, meat, and fish.

Caribbean Food - A Little History

The Arawak, Carib, and Taino Indians were the first inhabitants of the Caribbean islands. These first inhabitants occupied the present day islands of British Virgin Islands, Cuba, Dominica, Grenada, Haiti, Trinidad, and Jamaica. Their daily diet consisted of vegetables and fruits such as papaw, yams, guavas, and cassava. The Taino started the process of cooking meat and fish in large clay pots.

The Arawaks are the first people known to make a grate of thin green wood strips on which they slowly cooked meat, allowing it to be enhanced by the flavor of the wood. This grate was called a barbacoa, and the word we know today as barbeque is taken from this early Indian cooking method.

The Carib Indians added more spice to their food with hot pepper sauces, and also added lemon and lime juice to their meat and fish recipes. The Caribs are said to have made the first pepper pot stew. No recipes exist since every time the Indians made the dish, they would always add new ingredients. The Carib had a big impact on early Caribbean history, and the Caribbean sea was named after this tribe.

Then the Caribbean became a crossroads for the world . . .

Once the Europeans brought Africans slaves into the region, the slaves diet consisted mostly of food the slave owners did not want to eat. So the slaves had to be inventive, and they blended their traditional African foods with staples found on the islands. The Africans introduced okra, callaloo, fish cakes, saltfish, ackee, pudding and souse, mangos, and the list goes on.

Most present day Caribbean island locals eat a present diet that is reflective of the main ingredients of original early African dishes, and includes cassava, sweet potatoes, yams, plantains, bananas and corn meal.

African men were hunters in their homeland, and often away from home for long periods of time. They would cook spicy pork over hot coals, and this tradition was refined by the early slaves in Jamaica. The technique is known today as “jerk“ cooking , and the secret involves a slow meat cooking process. Jamaica is famous for jerk chicken and pork, and you’ll find jerk all over the island.

After slavery was abolished, the Europeans went to India and China for labor, and more cooking styles were introduced. Much of the Indian cooking culture remains alive and well in the Caribbean of today with the introduction of curried meats and curry powder. Indians call it kari podi, and we have come to know this pungent flavor as curry.

The Chinese introduced rice, which is always a staple in home cooked island meals. The Chinese also introduced mustard, and the early Portuguese sailors introduced the popular codfish.

Most visitors to the Caribbean have no idea that the fruit trees and fruits so familiar to the islands were introduced by the early Spanish explorers. The fruit trees and fruits brought from Spain include orange, lime, ginger, plantains, figs, date palms, sugar cane, grapes, tamarinds and coconuts.

Even the Polynesian islands play an important role in Caribbean cooking. Most of us remember the movie “Mutiny on the Bounty”, but do not know that particular ship carried breadfruit, which was loaded on board from the islands of Tahiti and Timor. In the movie the crew took over the ship, forced the captain into a small boat to fend on his own, and they threw the breadfruit, which they considered “strange fruit” overboard. Another ship was more successful in bringing breadfruit from Polynesia to Jamaica and the St Vincent and the Grenadines. Breadfruit is a staple diet in the current day Caribbean

America is responsible for introducing beans, corn, squash, potatoes, tomatoes, and chili pepper to the Caribbean. In fact these particular foods had never been seen in Asia, Europe or Africa, so America actually introduced these foods the rest of the world via the Caribbean.

So it's no wonder Caribbean cooking is so rich and creative with the flavors of Africa, India, and China, along with Spanish, Danish, Portuguese, French and British influences. Food served in the Caribbean islands have been influenced by the cultures of the world, but each island adds its own special flavor and cooking technique.

Linda Thompkins is a Caribbean travel consultant and owner of Travel 2 the Caribbean online agency. Linda and her husband reside in Indianapolis, Indiana and have traveled extensively throughout the Caribbean.

Travel 2 the Caribbean has been in business for seven years and offers secure online booking, and travel agent booking.

http://www.travel2thecaribbean.com

Kaseschitten, A Swiss Classic

Káseschitten is listed as one of the Swiss national dish, of course tourist only dream of fondue and raclette, but I have discovered more than that and the real Swiss love affair of cheese.

We wanted something quick to prepare and M said he is going to make Kaseschitten basically a toasted cheese but he will do it the Swiss way. I said the Swiss way? That would mean kirsch isn't it? He wished its kirsch but he drizzled the bread with chardonnay. It turned out to be great and he was a bit insulted when I said this is similar to the French croque monsieur. But no matter how you call it it's the perfect way to use leftover bread.

Procedure:
1) Slices of white bread are browned in butter or just toast it quickly in the oven.
2) Drizzle the bread with wine
3) Grated cheese is mixed with beaten egg yolk.
4) The cheese is on the toasted / fried bread
5) You can add some cold meat
6) Layer sliced tomato
7) Top again with the cheese mixture
8) Gratinated in the over or under the broiler

As soon it came out from the oven with the cheese melting it let is rest for at least 2 mins then must be served as soon as possible. We cleaned our plates and accompanied the meal with a bottle of chardonnay, Pinnacle estate from central Californian coast. We took note of the estate, perhaps on our next visit to California, we will drop by.

He cooked, I helped,we cleared up together. For this evening, we had Momo who is vegetarian so we just took out the ham, added more cheese mixture to his share!