Decision Discussion
Garlic...
Feb. 3, 2007
Many people stay away from garlic for two reasons 1) they do not want there hands to smell like garlic or 2) they do not want there breath to smell like it. There are several ways to avoid both of these less than desireable outcomes… The first is that rather than chopping your garlic, take your chef knife, blade facing away from you in order for the knife to lay flat, smack down on the clove of garlic. This will allow you to remove the skin very easily. Secondly, it will expose the inner root of the garlic, which will most likely be green, for easy removal. This is the most bitter element of your clove. The last phase of this intricate process involves crushing the clove a bit further and executing a raking motion with the side of your knife in order to make a paste out of the garlic. This reduces the bitterness of garlic, as well as the pungent aftertaste which chopped garlic leaves. Now that your guests are relieved they do not have to cover there mouths while speaking, we are left with the last problem, the hands that handled the raw garlic. I never did achieved higher than a C in chemistry but the, excuse my terminology, reaction which stainless steel has with odors on your hand is amazing. If you rub your fingertips against your stainless steel sink after handling foods such as garlic, you will be amazed to find that the unbearable stench is no longer. There are even tools you can purchase at kitchen stores that are shaped like a bar of soap and are made out of stainless steel.
The forever debated “to TASTE”...
Feb. 3, 2007
There are two extremes to this dilemma… the first is the experienced cook.. the one who seasons at will and tastes continuously while skimming a recipe as he or she creates.. the other… the cook that measures every minute detail, even a pinch and gets frustrated when an exact amount of salt and pepper is not given. Although all cooks are created equal, not all have the same approach and palate. This is why “to taste” deserves an ample amount of credibility. When making a recipe, consider your palate. With this being your basis, realize this : the purpose of salt is to emphasize flavors in a recipe, not make something salty. Other spices and seasoning tools are used to add additional flavors, this is not the case with salt. Salt should be used in every level of your recipe. Every time a new ingredient is added, some form of seasoning should take place, bringing out each individuals flavor. When something tastes bland, enough salt was not used in order to bring out the full flavor of the ingredients incorporated. When something is too salty, the opposite is true. Ofcourse with anything as delicate as cooking, there is a fine line, but with practice comes perfection. One way to experience this line is to heat a sauté pan with olive oil over medium heat. Add some diced zuchinni to the pan and sauté for two minutes. Once they are generously coated in the oil, begin to add a pinch of salt, and then another. You will see and hear the vegetable begin to release water and its natural flavor. This process allows you to be more in touch with what you are cooking and visually see and hear, in addition to taste when something has the correct amount of seasoning. For a faster result, slice open the raw zucchini and season the flesh with salt. Within three minutes the salt will have drawn out the vegetables water to the surface.
In regards to pepper, I never fully utilize this seasoning tool until the final steps of a recipe. This is because the fresh taste of ground pepper is lost with continued cooking. While salt brings out flavor as the cooking process continues, pepper gets overcome and lost. Rather, a couple grinds of pepper at the end of a recipe adds a very fresh spice to the recipe.
Cooking thoughts to share...
Jan. 27, 2007
Seasoning grains...
When it comes to seasoning grains, it is always better to season while the grains are dry. This ensures the salt, pepper or any other spices will be dispersed evenly throughout the entire dish. If you wait until after the grains are cooked, it will be more difficult to make sure the entire salad is seasoned properly and you may end up with half of your salad heavily salted and the other half, bland.
Cooking Grains...
All of the whole grains, which you use in the recipes, will specify the correct ratio between grain and water. In addition to the correct ratio, feel free to place pieces of lemon, garlic or your favorite spice. It is your creation and something you can prepare for the entire week and incorporate into all of your meals.
Cooking Beans...
The great news about cooking beans is that there is no specific ratio and/or recipe. After you rinse the beans, place them in cold water (enough water to cover) and if you desire, place a half onion and tomato inside. You can also add a couple cloves of garlic and any herbs you may have on hand in your refrigerator. By doing this, you are creating a flavorful broth, which the beans are cooked in. The beans will taste better and you can then reuse this liquid for a soup and to cook other ingredients.
Free Foods
Jan. 13, 2007
Here is a list of "free foods".
Breakfast...
Jan. 6, 2007
Whether you consider yourself a breakfast person or not, the first thing you put in your stomach does indeed break the fast no matter what time it is. Once the stomach is activated, the body is set into motion. The earlier in the day this occurs, the more calories you burn. We recommend that you choose from the following breakfast items according to your taste and preferences. Whether you just have a banana, a healthy shake or sit down to eggs and toast, it is important every day to break the fast early in the day with something healthy.
- Hot Oatmeal made with water ( steel cut oats)
- Three Hard Boiled Eggs, (whites only) fresh salsa and one slice of wheat bread (Our favorite is Ezekial! It is a high protein bread found in the freezer at Nutrition Cottage or Whole Foods).
- Egg White Omelet (1/2 Cup) with your choice of fresh vegetables.
- High Protein Cereal (1/2 Cup - Again, our favorite is Ezekial). with skim milk or light soy and half of a banana.
- Fresh Fruit Smoothie ((1/2 Cup mixture of strawberries, blueberries, raspberries 1/2 of a banana, one scoop whey protein powder and add to blender with water and ice for desired consistency).
 |
|
March 31st 1 pm
April 4th 6-7:30 pm
|
