|
|
Michael Grant posted this in Cooking and Food on November 5th, 2009
It’s no secret that I’m a fan of butter. I love the way it tastes. I love the way it makes other foods taste. I love the way it melts, the rich creamy texture it imparts to delectable recipes, and I love that it is REAL. If I wanted to, I could put a cow out to lush, green pastures every day, milk it, and use my haul to create fresh butter in my own kitchen. I can’t create margarine in my kitchen.
Butter from grass-fed cows is arguably one of the best kinds of fats we can eat, but when you tell most people this they roll their eyes. Where’s the science to back that claim up? They ask. Everyone knows butter is bad, bad, bad for you. Don’t they?
Ah. Well now you can point them to a recent study which broke down the results of the 20 year Framingham Heart study, specifically comparing butter consumption to margarine consumption. Guess which tasty, spreadable fat wins?
via Butter vs. Margarine Showdown | Food Renegade.
SC4MF9GJBSQ3
Michael Grant posted this in Cooking and Food on October 18th, 2009
Yesterday, our new nut columnist Lee Zalben wrote about Kung Pao chicken, exploring the use of nuts in this and so many other Chinese dishes. He casually mentioned the peanuts in his Kung Pao dish, which set off a mini debate. What about cashews? Or are peanuts more common?
via The Nuts in Kung Pao Chicken: Peanuts or Cashews? | Serious Eats.
Michael Grant posted this in Product reviews on September 20th, 2009
With your Labor Day BBQ right around the corner it’s only fitting that we hit you with another round of The Monthly Rubdown…only this time it gets a little saucy. Since we’re getting into the habit of featuring the biggest and baddest competition barbecue products on the market, we figured that it’s time to bring out the sauce from one of the winningest teams in competition history. In fact, this sauce helped win the American Royal Barbecue contest an astounding 7 years in a row!!!
via The Monthly Rubdown: Three Little Pigs BBQ.
Michael Grant posted this in Cooking and Food on September 19th, 2009
Sauces can make or break a dish, and that’s why Chef’s Blade has prepared an introductory guide to sauces, using top-notch content provided to us by the Culinary Institute of America. Click on the following sections below to get started:
via Sauces 101 – Chef’s Blade.
Michael Grant posted this in Cooking and Food, Health on September 7th, 2009
This is probably one of the best “guides” on what to buy that I’ve been able to find. A lot of the problems with health these days, has more to do with the quality of the food and the additives and processing rather than what the food item actually is. There are loads of food options in the local supermarket that are cheap and highly processed with plenty of additives which will give us cancer, obesity and probably diseases not even discovered yet.
Navigating the world of grocery stores, natural foods stores, co-ops, farmers markets, and farm stands can be intimidating. With all the variety and competing health claims, how in the world can you pick the healthiest foods?
via Healthy Foods: What to Buy | Food Renegade.
Michael Grant posted this in Cooking and Food on September 2nd, 2009
I’ve taught scores of cooking classes over the years and if I had a dollar for every student with an improper grip on a knife, I could buy…well, I could buy something that costs A LOT of money. But no matter the class subject, no one leaves one of my cooking classes without being shown the correct way to hold a knife.
via How to Hold a Knife – Chef’s Blade.
Michael Grant posted this in Cooking and Food, Dessert on August 21st, 2009
I went to Whole Foods this afternoon to pick up a couple of things for dinner. I decided I would like some ice-cream sort of thing to go with a meringue cookie. (See this month’s newsletter from SusanMarque.com for the recipe.) At first I grabbed a bottle of amasake and thought I might make my own. Then I took a peek at all the new vegan, non-dairy, agave sweetened ice creams out there. While I have loved Tomberlies, I don’t love the price tag. I picked up one that was far cheaper and it looked great. Great that is until I read natural flavors towards the end of the ingredient list. Natural flavors is a great way for food manufacturers to hide glutamates. I’m particularly sensitive and I never feel well if products contain them.
via Susan Marque’s “Free To Eat” Blog: Non Dairy Queen Bliss.
I’m looking at a book. It’s the kind of book you’d pick up in an antique store, take home, and treasure — not just because of it’s yellowed pages and delicate binding, but because of it’s utterly fascinating content. It’s called Graded Lessons in Physiology and Hygiene, and it’s a textbook used in the Texas schools in 1908.
I’ve been thumbing through the book for weeks, marveling at just how much common sense knowledge we’ve lost when it comes to food and health. Before people began putting their trust in the government, diet dictocrats, and food manufacturers to tell them what to eat, they actually experienced an acute connection with their food that enabled them to make wise judgments about what is and is not healthful based merely on accumulated personal observations.
via Lessons On Real Food From 100 Years Ago | Food Renegade.
Michael Grant posted this in Cooking and Food on August 11th, 2009
The Culinary Institute of America
An important weapon against pathogens is the observance of strict time and temperature controls. Generally, the disease-causing microorganisms found in foods need to be present in significant quantities in order to make someone ill, with the exception of E. coli 0157:H7. Once pathogens have established themselves in a food source, they will either thrive or be destroyed, depending upon how long foods are in the so-called danger zone.
via Keeping Foods out of the Danger Zone – Chef’s Blade.
Michael Grant posted this in Cooking and Food on August 10th, 2009
The Culinary Institute of America
Tomato sauces of all sorts, from simply seasoned and fresh to complex and highly seasoned, are featured in cuisines around the world. Tomato sauce is a generic term used to describe any sauce that is based mainly on tomatoes. Tomato sauces can be made several ways. They may be raw or cooked, anywhere from ten minutes to several hours. In some versions, olive oil is the only cooking fat. For others, rendered salt pork or bacon is required. Some recipes call for roasted veal or pork bones; others are made strictly from tomatoes and the desired vegetables. Some tomato sauces are puréed until smooth while others are left chunky. Escoffier’s tomato sauce relied on roux as a thickener.
via Chef Essentials: Tomato Sauce – Chef’s Blade.
|
|
