Posts Tagged ‘food’
In these times of superior alertness of the shortages in the world and the recent economic problems in the whole world, but especially in the rich Western countries, which are the powerhouses of most Third World countries’ progress, people are more conscious of waste. It is a sin again to throw away food, like it was 50 years ago.
This can only be a good thing although it is a disgrace that it took an international financial disaster to make us remember the lesson. Nowadays, waste of any kind is greeted with public censure and so it is at home too. Most people spend a very high proportion of their outgoings on food and so anyone who wants to cut back, has to first look to this quarter to make a saving.
However, saving does not inevitably mean ‘not buying’, it can and should mean ‘not throwing away’. In other words, prepare your food and do not let your food go off. Preparation and storage are the key words. With that thought in mind, here are a few of my tips for preparing and storing food correctly.
Bread – tons of bread is thrown away every day, because it has gone stale or mouldy and yet it is totally needless. Store your bread in the deep freezer and not in the bread bin. A whole loaf will slice frozen with the proper knife and sliced bread will come away slice by slice. There is no need to defrost as it only takes a minute or two at room temperature.
Bananas – most people know that banana skins go black if stored in the fridge, but most people do not know that bananas can be frozen solid. Yes, the skins will still go black, but the fruit will be unharmed.
Cake – to stop cake from going stale, store it in a tin with an apple. The moisture in the apple will stop the cake from going hard.
Watercress – to prevent watercress from wilting, store it upside down in water, that is stalks up.
Salt – salt often gets damp, particularly if stored in a steamy kitchen without sufficient ventilation, but you do not have to worry about that if you put two or three grains of rice in the salt cellar. They will soak up the moisture before the salt.
Cereal – prevent cereal from going soft by resealing the bag with a few clothes pegs. Your cereal will last weeks more.
Jam – boiling jam produces a scum which has to be skimmed off and thrown away. This wastes jam, goodness and flavour. However, if you whisk a knob of butter into the mixture at the last moment the scum will not appear, saving time and goodness.
Funnel – you always seem to need a funnel when you do not have one. Then you vow to get a funnel for the next time. Do not bother. Just cut the top nine inches off a plastic bottle of cola. It makes an excellent throw-away funnel. Some of the larger bottles even have a handle on them which is even better.
Owen Jones, the writer of this piece, writes on many subjects, but is currently involved with researching the programmable crock pot. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots
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When the Christmas festivities come around, it is a time once again for the giving and receiving of presents between friends, family and associates. The way it normally works is that if you see an item that you know someone you love or like very much or something that they have fancied for a long time, then you will mull over buying it for them as a gift to be given at or around Christmas, depending where your family comes from, because not all Christian countries give Christmas gifts on the same day.
However, what can you do, if you realize that you do not have enough ready money to buy the gift that you believe your loved one desires? What can you do about it? How should you get the wherewithal that you need? A loan is one way out of the problem you are facing.
One of the best things about a loan is that they are variable. In other words, you can borrow just a small amount, let us say $250 and then pay it back in simple small or larger installments each month over a time period to suit yourself and the loan provider.
We are all aware that Christmas is a very costly time of the year for everyone, especially a family and that the family festivities and the associated bills just do not make Christmas and the following couple of months any easier to get through the period without financial concerns.
Many of us would like some extra monetary help during the Christmas period so that we are able to pay for all the things that we want for our friends, family and colleagues and sometimes it doubtless seems that a small cash advance is the only way to do this. Due to the speed with which the money arrives in your bank account, it is possible for you to apply for a loan one day and receive the money the next day.
Consequently, the whole loan process only takes a couple of days to be completed. This allows you time to get everything done ready for Christmas. It is debatable whether it is better to worry about your family not having a good Christmas or to enter a new year with an extra debt hanging around your neck.
Neither alternative is a likable prospect and only you and your nearest and dearest know the answer, although a small loan that you can pay off by the end of January is not really going to hurt anyone or cost a fortune to pay off. Just be certain that you know that you can pay it off with your next pay cheque or do not do it. Keep the amount down to what you can manage to pay for.
A cash advance can assist you through the Christmas period and allow you to feel better knowing that you have given your loved ones the gifts that they have been dropping hints about. Just remember to keep the loan down to what you can pay back in January, because if you know that you can pay off the cash advance fees and capital quickly, then you will not need to worry about using one and you can take pleasure in the Christmas holidays with your friends and family knowing that the money owing will be cleared very soon.
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The Basic Preparation Of Foods: Dairy Produce.
EGGS: Part 1
Eggs can be fresh or dried, dried eggs being only chickens’ eggs without the shell and water. Dried egg should be stored in a cool, dry place – it may not be stored in the refrigerator! Store eggs for several days or a week in a cool place not close to strong-smelling foods. An egg stand is an ideal gadget for this. If the eggs are dirty, wipe them clean with a damp cloth- washing will only remove the natural oils which help to preserve the eggs.
Pickled Eggs: eggs laid in the Spring keep better than those laid in the other seasons. Eggs that will not clean-up, must be rejected. Waterglass or the special preparations should be used. If an egg floats to the surface, use it immediately. Try to maintain the ambient temperature between 2 and 8 C and they should keep for 6 to 9 months.
Preparing Eggs for Cooking: break each egg into a cup on its own, before adding it to the other ingredients to ensure that it is still fresh. If you wish to separate the white from the yolk, tip the contents of the egg back and forth between the two egg shell halves and the albumen (white) will separate from the yolk. Beat the eggs with a whisk or a fork in an appropriate bowl. Egg whites should be whipped with a knife on a plate – a tiny amount of of salt will help.
Raw eggs used to be prescribed for invalids as they are easily digestible, but this not recommended these days due to the ubiquity of salmonella and other diseases. One method, retold here for the curious was to strain a beaten egg into a mug and slowly add a cup of hot milk (or tea, coffee or lemon water; add sugar to taste. Sherry was often added too.
Cooking Eggs: eggs should be cooked very slowly because the albumen cooks at a temperature which is lower than that of boiling water and becomes ‘tough’ at higher temperatures. By the same token, if you use raw egg to thicken a sauce and the liquid is allowed to boil, the sauce will ‘curdle’, i.e. the egg will solidify into small specks, spoiling its texture.
Coddling: produces easily digested egg-whites, making it an ideal meal for invalids and children. Lower the eggs into 75mmof boiling water; replace the lid and remove from heat. Let it stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled eggs .
Boiling: lower fresh eggs gently into 75mm boiling water with a spoon. Cover and boil gently for 3-3″ mins for soft-, 4-5 mins medium- and 10 mins hard-boiled eggs.
Place in egg cups and tap the shell to crack it, allowing the steam to escape, thus preventing further cooking. For sandwiches, salads etc: boil the egg for 12 mins and plunge into cold water. This allows the shell to be easily removed and prevents a black ring forming around the yolk.
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Are you wanting to attain after baby weight loss? After baby weight loss can be enormously hard for loads of Mothers. Do not feel like you are alone if you are in the shadows about how to get the best out of your weight loss routine?
A few things can keep Moms from losing the weight and in this article we are going to peek over those as well as some solutions that will help with these issues.
#1. Eating Unhealthy
While eating unhealthy may perhaps affect anybody there is a little bit of a difference when it comes to Moms. Mamas have the little ones to wipe up after and often the family do not finish their snacks or food. We do not like to waste so I am certain you, not unlike myself have sometimes ate the rest of your child’s meal or snack.
While this possibly will make you feel as if you are not wasting it will not help your waist line and this is something to stay away from at all costs.
#2. Stressful Situations
Moms are stressed out. It is almost impractical to stay away from since the children are always running around screaming, crying or fighting with one another. Make sure to take some time out for yourself through the day. Even if you just take a minute – take it!
#3. Lack Of Time To Exercise
Perhaps you are feeling like you have no time to do exercises. Maybe you think that you will be more tired so you put it off with this excuse. Exercise will really give you more energy than you would have had if you had decided not to keep fit. Try getting up 10 – 20 minutes before your children, just get yourself moving a little bit into the schedule. It will make you feel better and start to shed the pounds!
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Basic Preparation Of Foods: Dairy Produce.
These fairly basic tips may seem quite irrelevant to most modern householders who own a refrigerator, but modern technology do make people sloppy and so it is very worth while to know ‘why’ we ought do some things. For example, it is worth remembering these tips when your refrigerator is broken or is so small that it will not hold everything you have, such as when camping or boating or on holiday in some (parts of) countries in the world.
MILK:
Milk has been called ‘nature’s perfect food’, because no other food, taken alone, can support adult life. It is of the first importance for the growth and development of young people, but it must be clean as bacteria also find it very nourishing and quickly multiply in it. If milk is not bought pasteurized, then it should be scalded and quickly cooled before consumption.
How To Scald Milk: Rinse out a clean pan with cold water, pour in the milk and heat until bubbles rise around the side of the pan. Maintain the milk at this temperature, ie, do not let it boil, for three minutes. Do not let it overheat, as milk burns very easily. Pour immediately into a clean receptacle and stand it in a basin of cold water and cover with a muslin cloth to discourage the ingress of flies and dust.
How To Keep Milk Fresh: If milk is not be kept in the containers in which it was bought, pour it into a clean receptacle, which has been rinsed with cold water. A warm receptacle will cause milk to stick to the sides and go off much more quickly. You should always keep milk in the coolest place in the larder and always keep it covered. it is worth remembering that draughts are most often at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the receptacle in a bowl of water with the cloth covering dangling in the water. The cloth will soak up water, which will evaporate, which uses up heat, ensuring that the container remain cool. Keep milk away from strong-smelling foods, as it absorbs smells easily. Never mix new and old milk together.
Sour Milk: When milk comes straight from the cow, it is a little alkaline, but as time passes, lactic acid is created and it becomes what is called ’sour’. Pasteurizing or scalding the milk retards this process. Milk which is just “on the turn” can be rejuvenated by boiling with a pinch of bicarbonate of soda to restore its alkalinity. However, once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thus separating the curds from the whey. The curds can be used as a filling for cakes, tarts, scones etc and the whey can be used as the liquid for making scones, cakes and soups etc., because it still retains a lot of goodness.
Evaporated Milk: Evaporated milk is ordinary milk, which has had some of its water content evaporated by heat in some way or other before being canned. Once reconstituted by adding water, it will last only slightly longer than fresh milk does.
Condensed Milk: This form of milk is merely evaporated milk to which sugar has been added before being placed in its container. The sugar acts as a preservative and preserve the milk for about a week. Do not keep in the tin, but decant it into a jug or bottle.
Dried Milk: Dried milk comes is available in a variety of forms and particular attention should be paid to the instructions on the label. Niche market products can be bought especially for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they contain a great deal less fat than normal milk.
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Bass fishing tips come in quite handy especially when you are a beginner. First of all, it would be a good thing to know that bass are fish whose metabolism depends on the temperature of water. Their metabolism rises proportionally with increased water temperature. If the water where they live is cold, as it is in deeper waters, they are less active and so need to eat less.
Furthermore, in about January one should start bass fishing in warmer and warmer waters because the bass tend to leave cold deep waters in order to spawn. Also, during the Autumn bass begin to move on towards colder and deeper waters where they would be safer during the cold season. However, fishermen should not expect them to migrate great distances quickly. Their cycles of moving from one place to the next as the seasons change can take several months.
It is also good to know when bass fishing that these fish are very sociable. They tend to stick together in schools, especially those of the same size. Therefore, if you have already caught some bass, you are likely to catch more in the same area as long as you do not throw the dead fish you’ve already caught back into the water to panic the rest of the school.
Furthermore, bass fishing areas are quite easy to find. You should remember that they are predators but not really very active ones since their favourite food is not actually one they have to fight to get. Rather, they wait patiently and lazily for prey to swim past and then they ambush it.
They very often go for injured or less energetic game even though this might not be on their regular menu. Their regular menu consists of crawfish, minnows, worms, insects, frogs and so on. If fishermen learn these things about bass, together with their mating habits, fishing for them should be much easier and more fun.
However, bass are prey themselves, so they need cover too, which is why bass fishing is most successful in areas where the fish can find safety in and around small or large rocks, weeds and other shady or indeed sunny, well-lit areas where it is difficult for them to be seen.
Success at bass fishing also depends on the type of bait chosen by the fisherman. You should vary the bait according to both the season ” spring, summer, autumn or winter ” and the spawning cycle of this fish species. Beginners should not forget that there are always experienced anglers ready to provide tips – just don’t be afraid to ask because the most effective bait does vary from one region to another.
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