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Posts Tagged ‘Cook’

How To Keep Food In a Refrigerator.

In Health on September 30, 2013 at 10:33

Refrigeration

Refrigeration Tips.

The Refrigerator  is being used as a glorified ward robe for cooking ingredients, cooked food and vegetable,s.

As an after thought things that are meant to be kept at Frozen or low temperatures are accommodated.

In a Typical Brahmin Household, you would find in a Fridge,

Vathal Kuzhambu, prepared in BC,

Side dished prepared with Coconut emanating stale odor,

Sambhar made , of course eons ago,you would find hardly a teaspoon of it,

Boiled unused Milk,

Cut Fresh Vegetables, cut about a week ago,

Ready Mixes in the Freezer,

Cashew nuts, Pickles( in the side partition,

Broken Coconuts, Children Medicine,

Uncut vegetables in the Vegetable Tray, fresh vegetables at the top and the old at the bottom to ensure you use only the New ones and it is amtter of time before the old are consigned to garbage.

Come to think of most of the items in the Fridge are to be thrown out any way.

In the middle you would improperly curdled Milk/Curds along with Deodorizers, costing any where between Rs 30 to 150, while a small piecec of charcoal wrapped in cloth would do,

Some information as to how to keep the various items , based on temperatures in the Refrigerator.

Basic food safety is common sense.

 

First, keep hot foods hot and cold foods cold.  Foods kept between 40 degrees Fahrenheit and 140 degrees Fahrenheit provide perfect mediums for bacterial growth, so allowing food to rest at room temperature for extended periods of time can lead to dangerous dishes.

 

Second, avoid cross-contamination by keeping raw foods that require cooking away from ready-to-eat foods.  This includes washing hands, knives, and cutting boards when switching from raw meats to fresh vegetables and the like.  A good way to ensure this separation is to have a cutting board used exclusively for meat.

 

Third, wash your hands and ready-to-eat foods thoroughly.

 

Finally, use a meat thermometer to cook meats – especially ground beef – thoroughly as heat kills many pathogens and denatures some toxins.  Proper cooking temperatures, according to the U.S. Food and Drug Administration, are listed below:

 

Beef and Veal:
Ground products 160 F
Steaks and Roasts 145 F

Poultry: 165 F

Eggs:  160 F

Fish and Shellfish:  145 F

Lamb:

Ground 160 F

Steaks and Roasts 145 F

Pork:

Raw, uncured 160 F

Pre-cooked Ham 140 F

Leftovers: 165 F

Leftovers always present a dilemma; the question being, “how long is this good for?”  Fortunately, the USDA’s Food Safety and Inspection Service has a detailed chart to track your leftovers’ edibility.  In general, fresh meats are safe for 1-3 days and leftovers for 3-5, but this depends greatly on the type of food.  The complete list is below:

Beef, Lamb, Pork and Veal

With proper refrigeration, fresh ground, hamburger, stew meat or variety meat (tongue, liver, heart, kidney, chitterlings) will stay safe for 1-2 days; fresh chops, roasts and steaks will stay safe for 3-5 days; and fresh pre-stuffed chops will stay safe for 1 day.

Leftover beef, lamb, pork or veal, including casseroles, will stay safe for 3-4 days.

Corned beef in a pouch, with pickling juices, will stay safe for 5-7 days in the refrigerator.

Bacon will stay safe for 7 days.

Ham (Pre-Cooked)

Fully cooked slices of ham will stay safe 3-4 days, half-hams for 3-5 days, and whole hams for 7 days if refrigerated properly.

Pre-cooked ham that is labeled “keep refrigerated,” if opened, will stay safe for 3-4 days.  Unopened canned pre-cooked ham will stay safe for 6-9 months.

Vacuum-sealed ham that is unopened, fully cooked and dated can be safely refrigerated through its “use-by” date.  Vacuum-sealed ham that is unopened, fully cooked and undated can be safely refrigerated for 2 weeks.

Dairy

  • Leave cottage cheese, yogurt, sour cream, milk, and cream in the containers they came in. But after transferring milk to a pitcher or sour cream to a serving bowl, don’t return them to the original containers. Instead, tightly cover the pitcher or bowl with plastic wrap.
  • Store hard cheeses in the store wrapping until you use them, then wrap them in wax paper, foil, or loose plastic.
  • Plastic milk bottles make more sense than cardboard cartons, since bacteria can grow near the cardboard spout and enter a glass of milk every time you pour. Nevertheless, as long as you use the milk within its shelf life, it should be safe to drink.

http://wwwhttp://www.realsimple.com/food-recipes/shopping-storing/food/store-food-refrigerator-10000000685607/index.html.foodsafetynews.com/2010/10/preventing-foodborne-illness/#.UkjoGtKnojo

 

Organize Your Kitchen, Cooking

In cookery/receipes on March 10, 2013 at 10:50

In India Meals are not ‘rustled up’ or assembled in jiffy by adding some packaged foods, at least in the traditional Homes.

An Organised Kitchen would make even the most elaborate preparation can take only the least cooking time if the kitchen  and the ingredients are well-organized.

In Indian Homes, especially in the South, we have a five partitioned container called ‘அஞ்சறைப்பெட்டி ‘ ,meaning Five- partitioned Container.

Anjarai Petti.

They contain Pepper, Mustard , Fengureek ,Cumin ,pigeon-pea(துவரம் பருப்பு ).

Depending on usage these might vary as also the number of Compartments.

No Indian cooking can be done with out these ingredients.

Keep this and other ingredients like Red Chilies, Bengal Gram ,Salt , Chilli powder,Asafoetida and Tamarind.

And keep the cooking utensils handy .

Read the Info-graphics.

http://blog.visual.ly/14-infographics-to-help-organize-your-kitchen/?utm_campaign=website&utm_source=sendgrid.com&utm_medium=email

Kitchen Guide.

Arrange your Kitchen for Functionality.

How To Buy Fresh Vegetables,Fruits.

In Health on December 5, 2012 at 22:32

Of late the habit of buying Vegetables and Fruits and stocking them up in the Refrigerator is on the rise.

This is dangerous as Fruits and Vegetables also have expiry date.

In addition fruits and vegetables are artificially ripened.

The chemicals used include Carbide and Ethylene gas.

These are highly toxic and may even cause death in extreme case, minimum damage is stomach upset and Diarrhea.

It is better to buy afresh daily than stocking up in the Refrigerator.

Some tips to buy  Vegetables and Fruits.

Cabbage leaves should be firm. When selecting, choose only the heads that are compact and firm. They should have fresh, crispy leaves that do not contain any markings or browning, which may be an indication of worm damage. The head should only contain a few loose outer leaves.

The coloring of the leaves should reflect the variety you are purchasing. In general, the darker green the leaves the more flavor they have. The stem should be trimmed and look fresh, not dry and cracked. Avoid purchasing precut or shredded cabbage. Once the cabbage is cut it begins to lose its vitamin C content, even if it is tightly packaged or well wrapped.
Carrots

When purchasing carrots, look for firm, plump carrots without rootlets. They should be small, bright orange and smooth, without cracks. Buy carrots in bunches, with their leafy green tops still attached. Carrots lose moisture through their leafy green tops, so if you purchase them this way, remove the tops before wrapping carrots in plastic and storing. Instead of throwing away the tops, which are full of nutrition, try adding them to soups or chopping them and adding to your salads.

Carrots. Carrots.

Storing fresh carrots: Carrots keep will for weeks in the refrigerator, although you will sacrifice sweetness and flavor if stored too long.

CauliflowerCauliflower. Cauliflower

When purchasing cauliflower, look for a clean, creamy white, compact curd in which the bud clusters are not separated. Spotted or dull-colored cauliflower should be avoided, as well as those in which small flowers appear.

Heads that are surrounded by many thick green leaves are better protected and will be fresher. As its size is not related to its quality, choose one that best suits your needs.

 

Eggplant Eggplant

Smaller, immature eggplants are best. Full-size puffy ones may have hard seeds and can be bitter. Choose a firm, smooth-skinned eggplant that is heavy for its size; avoid those with soft or brown spots. Gently push with your thumb or forefinger. If the flesh gives slightly but then bounces back, it is ripe. If the indentation remains, it is overripe and the insides will be mushy. If there is no give, the eggplant was picked too early. Also make sure an eggplant isn’t dry inside, knock on it with your knuckles. If you hear a hollow sound, don’t buy it. NOTE: Whether or not there is an appreciable difference, I don’t know.

Garlic Garlic

 

When selecting garlic, it should be big, plump and firm, tight silky skins with its paper-like covering intact, not spongy, soft, or shriveled. Why buy small ones that are a pain to peel? As with all ingredients for cooking, buy the best garlic you can afford.

 

Fresh garlic is readily available year round. Garlic is available in forms other than fresh, such as powder, flakes, oil, and puree.

 

Also remember that a single bulb of garlic usually contains between ten and twenty individual cloves of garlic. The individual cloves are covered with a fine pinkish/purple skin, and the head of cloves is then covered with white papery outer skin.


http://whatscookingamerica.net/Vegetables/VegetableBuyingGuide.htm

Here’s how one buys Fresh Fruits.

 

Fresh Fruits. Fresh Fruits

 

 

 

Fruit Fruits to choose: Fruits to avoid: Tips:
Apples Firm, well-colored, feels crisp; scald (tan spots) is okay, hardly affects the taste. Shriveled, bruised, yields
slightly to pressure, or lacks color.
Store in perforated plastic bag in refrigerator. Apples soften fast if left at room temperature.
Apricots Plump, juicy-looking,
golden-orange and uniform in color, yields slightly to pressure.
Underripe: pale,
greenish-yellow, very firm; Overripe: soft, mushy, dull-looking.
Ripe: store in refrigerator for up to 1 week. Unripe: ripen in closed paper sack at room temperature.
Avocados Slightly soft when pressed if want to use at once; firm if want to use in 3-5 days. Cracked, broken, or patched with sunken spots. Ripe (soft): use immediately. Unripe: ripen at room temp. for 3-5 days or until soft. Refrigerating slows down ripening process.
Bananas Firm, without bruises or other injury; tasty when peel is specked with brown. Bruised, discolored, or grayish
(exposed to cold and won’t ripen properly).
Ripen green bananas at room temp. May refrigerate, uncovered, for a few days once ripe. Peel will turn
black, but banana still tastes good. Green tipped fruit is not ripe.
Blueberries Plump, firm, deep blue berries with their natural waxy silver coating; dry, uniform. Mushy, soft, or leaky berries or
ones with leaves or stems still attached.
Store in a loosely covered,
shallow container in refrigerator for up to 10 days.

http://www.cookbookpeople.com/blog/2008/08/13/how-to-tell-if-fruit-is-fresh/

 

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Common Household Problems,Less Known Home Solutions

In consumer forum, cookery/receipes, Family on October 1, 2012 at 12:17

We have forgotten what our parents and grand parents did to solve common household problems.

We now to resort to Technology, which is expensive, leaves side effects and does not solve the problem.

Now to some household issues and their remedies.

Vegetables .jpg.

Vegetables

TO…

Skinning Sweet Potatoes quickly.

Soak in Cold Water immediately after boiling.

Boil Potatoes quickly.

Peel off  the skin on one side and boil.Watch avideo under videos for a better method.

Avoid Tears while peeling Onions.

Drop the Onions in water and then peel;Chew Chewing Gum.

Avoid the Smell of cabbage while Cooking.

Keep a Piece of Bread in the vessel in which the Cabbage is being cooked.

Get Pure Ice

Boil Ware before Freezing.

Whiten White Clothes.

Add a piece of Lemon in Hot Water along with the Clothes.

Remove Ink stains from Clothes.

Apply toothpaste generously and let it Dry completely.

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Diabetes Patients, Natural Insulin.

In Health on July 31, 2012 at 19:25

Bitter Gourd.

Bitter gourd/Melon

Bitter Gourd/Bitter Melon/Karela Also Know asInsulin Plant.
It contains a high dose of  “Plant Insulin”.
It lowers theblood sugar levels Effectively.
On a empty stomach take a Glass of  Bitter gourd juice made from 2 to 3  Bitter Gourds.
Reference:

Momordica charantia, called bitter melonbitter gourd or bitter squash in English, Karavella [1] in Sanskrit and Karela in Hindi and Urdu, Karla in Marathi, Pavakai (பாகற்க்காய்) in Tamil, Hagala kayi in Kannada, Kakarakaya in Telugu, kudhreth narhy(kudret narı) in Turkish, is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in AsiaAfrica, and the Caribbean for its edible fruit, which is among the most bitter of allfruits. Its many varieties differ substantially in the shape and bitterness of the fruit. This is a plant of the tropics.

Karela originated in India and it was carried to China in the 14th century.[2]….

Antihelmintic

Bitter melon is used as a folk medicine in Togo to treat gastrointestinal diseases, and extracts have shown activity in vitro against the nematode worm Caenorhabditis elegans.[4]

[edit]Antimalarial

Bitter melon is traditionally regarded in Asia as useful for preventing and treating malaria.[citation needed] Tea from its leaves is used for this purpose also in Panama and Colombia. In Guyana, bitter melons are boiled and stir-fried with garlic and onions. This popular side dish known as corilla is served to prevent malaria. Laboratory studies have confirmed that species related to bitter melon have antimalarial activity, though human studies have not yet been published.[15]

[edit]Antiviral

In Togo, the plant is traditionally used against viral diseases such as chickenpox and measles. Tests with leaf extracts have shown in vitro activity against the herpes simplex type 1 virus, apparently due to unidentified compounds other than the momordicins.[4]

Laboratory tests suggest compounds in bitter melon might be effective for treating HIV infection.[16] As most compounds isolated from bitter melon that impact HIV have either been proteins orlectins, neither of which are well-absorbed, it is unlikely that oral intake of bitter melon will slow HIV in infected people. Oral ingestion of bitter melon possibly could offset negative effects of anti-HIV drugs, if an in vitro study can be shown to be applicable to people.[17]

[edit]Cardioprotective

Studies in mice indicate bitter melon seed may have a cardioprotective effect by down-regulating the NF-κB inflammatory pathway.[18]

[edit]Diabetes

In 1962, Lolitkar and Rao extracted from the plant a substance, which they called charantin, which had hypoglycaemic effect on normal and diabetic rabbits.[19] Another principle, active only on diabetic rabbits, was isolated by Visarata and Ungsurungsie in 1981.[20] Bitter melon has been found to increase insulin sensitivity.[21] In 2007, a study by the Philippine Department of Health determined a daily dose of 100 mg per kilogram of body weight is comparable to 2.5 mg/kg of the antidiabetes drug glibenclamide taken twice per day.[22] Tablets of bitter melon extract are sold in the Philippines as a food supplement and exported to many countries.[22]

Other compounds in bitter melon have been found to activate the AMPK, the protein that regulates glucose uptake (a process which is impaired in diabetics).[23][24][25][26][27]

Bitter melon also contains a lectin that has insulin-like activity due to its nonprotein-specific linking together to insulin receptors. This lectin lowers blood glucose concentrations by acting on peripheral tissues and, similar to insulin’s effects in the brain, suppressing appetite. This lectin is likely a major contributor to the hypoglycemic effect that develops after eating bitter melon.[citation needed]

[edit]Anticancer

Two compounds extracted from bitter melon, α-eleostearic acid (from seeds) and 15,16-dihydroxy-α-eleostearic acid (from the fruit) have been found to induce apoptosis of leukemia cells in vitro.[28] Diets containing 0.01% bitter melon oil (0.006% as α-eleostearic acid) were found to prevent azoxymethane-induced colon carcinogenesis in rats.[29]

Researchers at Saint Louis University claim an extract from bitter melon, commonly eaten and known as karela in India, causes a chain of events which helps to kill breast cancer cells and prevents them from multiplying.[30] [31]

http://en.wikipedia.org/wiki/Bitter_melon#Medicinal_uses

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