noodle king

วันจันทร์ที่ 31 มกราคม พ.ศ. 2554

Beneficial Things To Know About Cast Iron Cookware

Cast iron cookware has been around for thousands of years, dating back to ancient china. In the middle ages over in Europe cast iron was considered just as valuable as other riches of the era, such as jewelry and gold. Cast iron products manufactured in the United States was one of the first industries that was organized. It is not as popular today because of the advancement of other metals but is still widely used for cookware because of it's conductivity and durability.

Cast iron cookware has been one of the longest lasting types of cookware if not the longest lasting type of cookware out there. There are preseasoned and enameled products out there today. Cast iron cooking products come in wide variety of shapes and sizes, not just for pans and skillets. You can find dutch ovens, roasters, muffin pans, corn bread pans and more. Because of technology, the iron alloys used in todays cast iron has improved it greatly, adding more strength and durability.

Original cast iron pans still need to be preseasoned as they rust easily and food will stick to it. To preseason your pan preheat your oven to 250-300 degrees. Coat the pan with some type of fat such as lard or bacon grease, you can also use "manteca" a type of lard used in mexican cooking. Avoid using a vegetable oil because it will leave a sticky coating on your pan and will not be seasoned properly. Coat your pan with the desired animal fat ( grease )and put into your preheated oven. After about 12-15 minutes remove the pan and discard any excess grease and return to your oven for 2 hours. This ensures that your pan has absorbed the grease into the pours of the metal. It is recommended that this procedure is done a few times to strengthen your seasoning bond.

If you have an old cast iron pan that has been rusted or food is sticking to it don't throw it away, it can be salvaged. Simply heat the pan to a temperature that you can still work with as this will open the pours of the metal and then use a scouring pad and hot soapy water to clean it. Dry your pan thoroughly and then reseason. If it is really rusted bad try using salt when scrubbing your pan, this will help with rust removal.

Always keep your cast iron pans dry when you are not using them. Clean them while they are still hot with hot water, no soap because it will break down the seasoning. Don't use anything abrasive when cleaning such as steel wool because this will scrape off your coating. You will not want to cover your pans with lids as moisture can collect which can start to rust the metal. Try not store food in them either as acids from the food will react with the metal and break down the seasoning and the food will take on a metallic flavor.

Over all cast iron is great for cooking and baking. Because of it's conductivity it is perfect for browning and frying. It is relatively inexpensive but it is heavy. It is the perfect type of cookware for camping because it is so durable and will hold up to campfire cooking. It is great for cajun style blackening and searing. I believe everyone should have at least one cast iron skillet at there disposal.

วันเสาร์ที่ 29 มกราคม พ.ศ. 2554

What's Wrong With Our Food?

Processed foods made for fast-food outlets and supermarkets are missing chemicals needed by pregnant women for their fetus to develop a healthy brain, retina, and nervous system. A diet made up of these foods is likely to be poor in trace minerals, some B vitamins, dietary fiber, antioxidants, and omega-3 fatty acids, deficiencies that cause behavioral problems in children and depression in adults. In the past, our foods contained more of these essential ingredients. Today, our diets are not only lacking in these and other essentials, they also contain excessive amounts of sugar, high fructose corn syrup, salt, MSG, saturated fat, and trans-fatty acids, ingredients clinically proven to promote obesity, diabetes, high blood pressure, heart problems, and cancers, according to international researchers who have issued dramatic health warnings about the foods we are marketing to the world.

Here is an example of a recent change in regulations by the USDA to accommodate food industry demands. After years of prodding by the Frozen Potato Institute, in June 2004, the USDA reclassified french fried potatoes, even those that are batter-coated, as "fresh vegetables," arguing that a fry is no less fresh than a waxed lemon. The new regulation allows fries to be substituted for salads and vegetables in school lunch, day care, and other government-subsidized feeding programs. The frozen potato product industry is hoping that the change will help it recover from the drop in U.S. consumption of about 3 percent since 1996. A major reason for the decline is the attempt by consumers to avoid "heart-unhealthy" trans-fatty acids present in french fries along with the cancer-causing chemical acrylamide, which is also found in breakfast cereals, bakery products, and snack chips.

Swedish scientists in 2002 discovered significant amounts of acrylamide in starchy foods after high-temperature commercial frying, roasting, and baking, including the most popular American foods consumed by people of all ages. Foods with high levels included breakfast cereals, potato and corn chips, french fries, bread, rolls, pizza crust, cookies, and pastries. Levels greatly exceeded the EPA allowance for the chemical in drinking water. Another possible source of acrylamide, a potent nerve toxin and probable carcinogen that also affects male fertility, are from the residues of a widely used industrial ingredient, polyacrylamide, in pesticide formulations and soil treatments among other commercial uses. The UN has called on governments to work with their food industries to significantly lower the level of acrylamide in foods. International health agencies have urged the consumption of more antioxidant-rich fresh fruits and vegetables to mitigate the damage from this and other toxic food ingredients.

Now, USDA lunchroom managers or their vendors can plate up fries as the vegetable of choice for school lunches, not what most of us would consider a healthy meal for kids. The whole point of the school lunch program paid for with our tax dollars was to introduce children to a nutritious meal and instill healthy food habits they may not learn at home. Do we need to pay schools to teach kids to prefer french fries? The USDA seems to have lost its way under the golden arches.