The Raw Food Diet Philosophy

A raw food diet is simple. It consists of eating food in their natural state. The food is neither cooked nor adulterated in any way. By eating the bulk of your food in its natural state, you will enjoy a huge improvement in your health and vitality.

The Raw Food Philosophy

More than just a weight loss plan or a fitness diet, this diet is a philosophy based on a lifestyle choice. It demands awareness of the live nutritional value of unprocessed food and provides numerous health benefits. They are low in saturated fats and sodium and high in antioxidants and magnesium, and low in sodium. They are almost free of harmful trans-fats. A raw food diet will detoxify your system. It will lead to natural weight loss.

Raw Foodists

Switching to a raw food diet will be much easier if you are vegan, or at least vegetarian. Those who choose this diet are referred to as raw foodists. This diet is popular with those seeking to be disease-free and full of energy. There are no useless calories, hence no weight gain. The diet also optimizes the nutrition in your food because cooking often kills essential vitamins and minerals in food. By not eating animal flesh or animal byproducts, there are no steroids and hormones to absorb. In addition, the body will quickly begin to flush out toxins with this diet.

Since the diet consists of nuts, seeds, vegetables and fruits, sometimes it is necessary to take dietary supplements like protein shakes. However, supplements are not necessary if the diet has been precisely calculated for the various macro and micronutrients the body needs to be healthy and strong.

Variety is added to the diet by making food combinations, using food dehydrators, processors, and blenders. For instance, you can make crackers by blending various raw foods into dehydrator. Chopping or blending it can alter the texture and taste of food.

The general idea is that the higher the amount of uncooked food, the better the health results. It is not the same as a vegan diet because although no animal flesh or byproducts are eaten with that diet, most of the food is still cooked. In addition, this type of diet may, depending on the philosophy of the dieter, include animal products that are eaten in their raw state. Besides seeds, nuts, vegetables, and fruits, the diet may also have eggs, sashimi fish, carpaccio, and unpasteurized milk, cheese, and yogurt.

Bad Dog Food – Is Your Pet Dog Eating Deadly Food?

With all the new and controversial pet food recalls, it is no wonder that pet owners have preferred making homemade dog food for their pet animals in lieu of commercial and, quite possibly, bad dog food and cat food considered as contaminated. So what’s all the fuss about? What unlikely result can bad contaminated dog food do to your pet dog, and more importantly, what can you do keep it from happening? Just what are in these supposedly good dog food that has got pet owners in an uproar?

We humans are discouraged from consuming too much canned goods for various health reasons. The same holds true for dogs.

Moist dog food is packed in cans. You can just think of all the harmful ingredients injected into the dog food package, mostly to bring a good taste, enhance palatability, and even improve appearance.

What’s truly disconcerting is the fact that animal by-products, the main components of pet food, are already bombarded with chemicals long before they reach the processing plant. So even if the can’s label tells you otherwise, there’s really nothing like a ‘No Preservatives’ guarantee.

Dry dog food is even worse. And because canning in itself is already a preserving process, moist dog food contains less of the contaminated materials used to prolong shelf life compared with its dry counterpart.

Another problem is the ingredients themselves, usually meat, poultry, and grains. Any part which is not good for human consumption, such as innards, blood, and bones, make up the by-products that are ground and blended into what we know as commercial pet food. In reality, they are bad dog food.

The thing is, it is not always slaughtered animals that make their way into these meals, but oftentimes, unhealthy meat of farm animals are included also. And the drugs and bacteria, like Salmonella and Escherichia coli, thriving in these meats do not always die during product making, which incidentally, destroys much of the nutritional content as well.

Furthermore, when moldy grain is thrown in, as well as all the other synthetic and unnatural additives the numbers of which are too many to count with both hands, you then have a lethal canine cocktail. It doesn’t take a genuine nutritionist to know that this spells disaster for the end user, i.e., innocent little Fido.

Injurious outcome of bad dog food include vomiting, diarrhea, and loss of appetite. But that’s just for starters. The more dangerous toxins, like cf1 butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and ethoxyquin, which are all permitted in small doses, can cause cancer, organ failure, and ultimately, death when ingested after sometime.

So what can you, the dog owner, do about all this? Voice your concerns. Call pet food manufacturers and demand for better quality products so you get your money’s worth. Better yet, try making your own homemade dog food. At least then, you can be sure about what your loving dog is actually eating. If you have any doubts on the food you’re feeding your dog, consult your veterinarian immediately.

Do not Thaw Frozen Meat In Water!

IN thaw frozen meat, often times you put it in a container filled with water. Apparently, the wrong way!

Thaw frozen meat stored in a freezer due to long-term, by placing it in the water it is one of the fastest way of eliminating the existing ice content in the meat.

According Readerdigest, with water then put in the melting point of the meat will not work with most, especially nutrition and nutrient content in the meat will disappear, especially its solution will get into the water.

In addition, the temperature of the temperature factor is in the meat cooler with temperatures in the water must have been different. The temperature difference is what will accelerate nutrition and nutrition is in the meat so it disappeared.

Then, how the melting technique right? Defrost frozen meat should be done slowly, by putting frozen meat into the container and let the entire content of the ice cubes melt in the meat itself.

Warm conditions, there are no other material would quickly push the cold temperature. Do not even want to take off the wrapping meat when the meat melt.

Let loose wrapping up, when it melted all the liquid waste that is in the container, then open the wrapping.

After the cold temperatures that exist in the flesh was gone, then rinse the meat with water as this will make the cells in the meat will be together again.

Limit the Number of Milk When Making Bread

When they wanted to buy bread, surely you will choose bread that big fluffy and smooth. You probably would not choose a flat bread because it looks certainly do not draw.

“Bread can be inflated because of the mixture of yeast (yeast) in the dough. Yeast reacts with the air to produce gas,” said Herman Ahmad, baker ASA Food, cooking demonstrations with current bakery Pane del Giorno in PT ASA Food, Sentul, Bogor.

Herman added that the common mistakes made when making bread dough is too much milk.

Many people think that the mixing of milk that much (even replace water with milk) will make more bread so soft and delicious. When in fact, too much milk it will cause the dough can not inflate perfectly. Ideally, the dough will expand 2-3 times its original size.

“The batter can not expand because yeast can not absorb lactose from milk. Consequently maximal yeast can not react with air and cause gas,” he added. In the right amount, yeast could tolerate the presence of lactose, and react to form a gas.

So how does the exact composition of the flour and milk?

Herman advised to use only a third of the milk of the amount of flour used. If using powdered milk, then for one kilogram of flour, milk used is 300 grams. Whereas if you use milk, you can mix water and milk 50:50 according to the size prescribed water.

“But it’s most convenient is to use powdered milk,” he said.

The Effect of having Sports in the Bars

It is well said that 2 is company and 3 is crowd. However, I do not think so. In fact, after 2 it is a group. That’s right. Once you are a group or a clan, everything falls your way. It is an immense pleasure and fun to be a part of a big clan with all the members sharing the common interest and passion towards the sports being offered at the Singapore bars. Being a couch potato at home, sitting before the idiot box and watching your favorite match series is only one side of the world. You ought to get out of your couch and visit the sports bars in Singapore. Only then can you understand the fun of watching the matches together. Continue reading

Culinary Career Options in the Hospitality Industry

Careers in the culinary arts go beyond basic cooking. There are a variety of specialized chefs that focus on anything from sauces to deserts. In bigger establishments there are chefs whose duties almost exclusively involve the management of other chefs and there can even be chefs who manage them. Here are some of the culinary world careers.

Executive chefs are going to be those chefs at the highest levels and are considered executives. Their main functions are to manage the chefs and preparation workers at a restaurant. They can also advance to be responsible for multiple restaurants in a chain. They are required to plan the menu, estimate food needs and cost plus supervise the staff of chef and other kitchen help. They are also responsible for the hiring and training of new chefs. They still may have some regular cooking duties or may just prepare certain meals and at special functions.

Sous-chefs are also managers but are below executive chefs. They are responsible for the direct supervision of the staff. They also play a hands on role in the training of new techniques, equipment and recipes. They also may be involved in menu planning, food and supply ordering. They are usually still required to prepare the main dishes as well as help in special events.

A saucier is exactly as is sounds, a chef whose main purpose is to prepare sauces and also dished cooked in sauces or gravy. Sauces are a foundational part of cooking so a saucier needs to be very knowledgeable. They need to know everything that has anything to do with the possible permutations and mixtures that go in to creating a fine sauce.

A garde manager, also known as a chef garde manager, is also used to describe a chef that is in charge of all colds foods. Garde is a French term for a pantry where cold dished are stored and prepared, prepared foods such as desserts, salads, sandwiches, dressings, cold sauces and appetizers. They are usually very skilled at using left overs in a creative way to invent new dishes.

A pastry chef may have the most delicious job of all. They have to make a variety of confections and baked items. This may include pastries but also cookies, cakes, chocolates, beignets and petitfours but they can routinely make any desert imaginable. Not only are the very knowledgeable of the flavors and tastes involved in deserts, they can also fill supervisory roles in establishment large enough to a pastry staff.

Upscale establishments the career an extensive wine list will employ sommeliers. Sommeliers are experts in wine and they routinely suggest wine for customers that are complimentary to their meals. While some may think that a job that requires you to consume and judge a ton of wine sound like a dream, it can be difficult work the needs a lot of practice and an abundance of knowledge. There are classes that can be taken that will focus on wine. They will teach you the chemistry that goes into making wine as well as how to properly taste wine. You will also learn how to judge wine based on its aroma, flavor, color and body.

Six Best Culinary Herbs for Cooking

Freshly picked culinary herbs add flavour to food and many are delicious additions to salads. Edible herb flowers such as pot marigold, nasturtium and rosemary can also be added to the salad bowl. Many culinary herbs are rich in vitamins and minerals and when freshly picked and eaten raw they can form part of a well-balanced diet. Raw herbs can also be used to add flavour to oils and vinegars for cooking and for salads.

Parsley

Parsley leaves gives a fresh flavour to sauces and salads, when added just before serving. The stems and leaves of parsley can also be used in bouquet garni. Parsley tastes particularly good with pasta dishes, omelettes, vegetables, fish and any meat or poultry.

Parsley is one of the most widely known and used of the culinary herbs. There are two main types of parsley – curly leaf and flat leaf – and both are excellent for culinary purposes. Both of these herbs are a rich source of vitamins and minerals and they can be used to enhance the flavour of cooked dishes and green salads.

Basil

Basil goes with almost any dish but it has a special affinity with tomatoes and is a favourite in Italian cooking.

Sweet basil with its soft green leaves and creamy white or purple tinted flowers is the most popular type of basil. This culinary herb can be used in sauces and salads and to enhance the flavour of cooked dishes such as soups and stews. Perhaps the greatest basil dish is pesto sauce, eaten with spaghetti. This combination makes a wonderfully delicious meal.

There are many other types of basil. Purple ruffle, dark opal and Greek basil are three of the other more unusual varieties, all with differing flavours.

Mint

Spearmint and peppermint are two members of the mint family most widely known and used as culinary herbs. There are many varieties of mint, some with distinct scents and flavours and some can be used for a variety of culinary purposes, such as in sweet and savoury dishes, in salads and for herb tea.

Spearmint is a favourite for mint sauce to accompany lamb and tastes particularly good with dishes such as soups, stews, plain meats, fish and lemon-based deserts.

Peppermint is also popular as a culinary herb flavouring. This herb is most commonly used as flavouring for sweets and chocolates etc. and is also used to flavour cordials. Fresh peppermint leaves can be used to make peppermint tea and the leaves can be added to fresh green salads.

Thyme

Thyme can be used to improve the flavour of most dishes. Both the fresh and dried leaves of this herb are used for cooking. Fresh thyme leaves are useful in many savoury dishes.

Thyme has a rich flavour which makes it an ideal accompaniment to roast meats and tastes good in slowly cooked dishes such as stews and soups. The finely chopped fresh leaves may be added to new potatoes or salad.

Thyme is regarded as one of the great culinary herbs and is widely used in European cooking. This herb is an evergreen perennial it is recognisable by its mauve flowers and small leaves.

Turkish Coffee FAQ

Turkish coffee is the oldest way of making coffee. This is a short article answering frequently asked questions about Turkish coffee. You can also post your question as a comment and I’ll do my best to answer it.

Questions are in bold.

What kind of coffee must I use for Turkish coffee?

Turkish coffee nowadays is usually made of Latin American blends. Usually the blends contain two kinds of coffee: Arabica and Robusta. Except for the Latin American coffees the blends may also include coffees from Asia or Africa. Some of the best coffees for Turkish blends come from Brazil, Ethiopia and Yemen.

Should I use a coffee particularly made for Turkish coffee or can I use any blend?

Turkish blends are created in a special way to be optimized for Turkish coffee making. Most people that drink the popular Turkish coffee brands are used to a special characteristic taste. This doesn’t mean that you cannot use another coffee blend to make Turkish coffee. For example you can use an espresso blend. The only requirement is that it must be ground very fine like powder. If it isn’t ground fine enough there will be no foam on top of the coffee after you make it and the taste will be weak.

So, in other words you can experiment with any blend you want if you grind it fine enough for Turkish coffee. The taste will be different than the usual though.

Is it healthy?

Turkish coffee is as healthy as any regular coffee. Actually according to some some researches a quantity of two small Turkish coffee cups (demitasse cups) can be beneficial for the heart. If you exceed this amount then it may become bad for your health like any other coffee. Bear in mind that Turkish coffee is made almost as quickly as instant coffee but it’s far better for your health.

What is this thick thing on top of Turkish coffee? Is it like espresso?

When you make Turkish coffee properly you will notice on top a layer of dark, thick and homogeneous foam. This is also known as kaimaki in Greece. If the coffee doesn’t have kaimaki then something is definitely wrong with the coffee making:

  • small quantity of coffee used
  • not properly heated
  • ground coarser than required
  • very stale coffee

In some Eastern countries it is an insult to serve Turkish coffee without this special foam on top.

Kaimaki foam is looks similar to the espresso crema but it very different in terms of physical properties. The espresso crema is formed not only due to heat but also because of high pressure so it’s quite different.

Do I need any special expensive equipment for Turkish coffee?

Making Turkish coffee is very easy and very fast. All you need is a small coffee pot and a heat source. You can use a small stainless steel pot and your electric stove top but it’s preferable to use a traditional copper or brass Turkish pot. Regarding the heat source it’s better to use low fire to make the coffee. A gas burner or an alcohol burner is my favorite heat source for home use.

What size coffee pot do I need?

This is a question that creates a lot of misunderstandings. Basically it depends on how much coffee you are going to make each time.

First, what you need to know is that you will need a coffee pot that holds approximately double the amount of coffee. This is because coffee must have enough room in the pot to foam up and furthermore because of the so-called “oven effect”.

Let me explain…

Traditional Turkish coffee pots have an hourglass shape. This special shape creates an oven-like effect when making Turkish coffee. The oven-effect is highly desirable for better taste. The only requirement for this “oven-effect” is to fill the pot till the point where the pot diameter is smaller. Usually this means a half-full pot.

So, If you want to make two demitasse cups, for you and your friend, you will need a 4 demitasse-cup size coffee pot.

Please note that sizing differs among manufacturers. So instead of looking for a 4-cup size coffee pot look for a coffee pot that holds 4*60ml which equals 240ml. 60ml or approximately 2oz is the size of a demitasse cup.

What about a coffee pot for just one cup?

In this case you will need a coffee pot that holds 2*60ml=120ml coffee.

What about one normal cup?

One normal cup is approximately 250ml so you will need a 500ml pot.

These numbers are not exact. They are just guides to help you. Most of the times buying a bit smaller coffee pot will also be adequate.

Can I grind Turkish coffee with my coffee grinder?

Turkish coffee is ground at the most fine grind setting. Most grinders for home use are incapable of grinding so fine. If you have a blade grinder consider upgrading to a burr grinder. This doesn’t mean that every burr grinder can grind Turkish coffee. So if you are in the market in research of a burr grinder make sure it has a Turkish coffee setting. Some burr grinders don’t have a Turkish coffee setting but they can be modified very easily to grind fine enough for this coffee. This information can be easily found if you make a couple of searches in a search engine.

Another solution are manual-operated Turkish coffee grinders. These grinders are much cheaper than burr grinders and because of their low speed coffee is ground gently without getting heated. In cheap burr grinders because of the small burr dimensions the rotating speed is higher. This way the friction is bigger and the heat generation is higher. More heat means more coffee taste destruction! So in other words small grinding speeds of manual grinders are better for your palate! The big drawback is that this sort of grinding can remind you of manual labor sometimes…

Is there any special way to serve Turkish coffee? Any special tradition?

If you have guests and you want to impress them with your coffee making mastery and your hospitality you can do some simple things. First use a big traditional looking serving tray and put some glasses of water for your guests. Water is used to clean the mouth before tasting the coffee. Prepare the coffees immediately before serving time so that they keep their kaimaki foam and their temperature. You can pair the coffee with some cookies or muffins.

For dessert after the coffee you can offer traditional Turkish delight or baklava. Your guests will be grateful!

If you have any questions about Turkish coffee please post your comments. Enjoy!

The Perfect Espresso

Espresso is a shot sized serving of intensely flavoured coffee. There are many different types of espresso-based drink such as Latte Macchiato, Caffe Latte, Cappuccino and Mochaccino all of which are produced using a single or double shot of espresso.

Traditional espresso machines have long been synonymous with providing the ultimate coffee experience. These machines combine theatre with the artistry of a Barista to create exceptional espresso and espresso-based drinks. But what makes the perfect espresso?

There are several variables involved in the quest to produce the ultimate espresso. Continue reading

Coffee for Health Benefits

Talking about coffee, a lot of people who still think that coffee is bad for health. Actually it’s not entirely true. Coffee, provided that consumed wisely, it is actually beneficial to health. Whatever, not just coffee, if consumed in excess is definitely not good.

Benefits of Coffee
consumption of several cups of coffee a day may reduce the risk of type 2 diabetes, the formation of kidney stones, colon cancer, Parkinson’s disease, liver damage (cirrhosis), heart disease and prevent cognitive decline in brain power. Continue reading