Tag Archives: Clinical Nutrition

How To Bake A Cake Using the Rubbing-In Method

Most people say that cake making is very challenging, I tend to disagree. This is because cake is one of the easiest dessert or snack to make as long as one has the recipes and ingredients with them. Cake is one of those snacks that people enjoy eating and sharing all the time. They are presented as desserts, snacks or even accompaniment during breakfast or tea time. In some occasion cake happens to be a very important part of it, for example birthdays, wedding, congratulation parties and many other events.

Cakes are made in various flavors, shapes and sizes, and are categorized by the ingredients used. Baking is the process of making cakes bread and pastries using dry heat from the oven. Most people have fun while making and preparing cakes for their families they tend to enjoy doing it at home. Anyone can be able to bake at home as long as they have the correct procedure to prepare and cook it. The method of rubbing-in involves the process where fat is rubbed into the flour until the mixture look like bread crumbs. For our baking we need certain ingredients and steps to follow, they include:

Ingredients needed for baking

a) 200 grams of plain flour

b) 2- 2 ½ level teaspoon of baking powder

c) 100 grams of granulated sugar

d) 100 grams of fat

e) ¼ level teaspoon of salt

f) 1 egg

g) 5 tablespoons of milk

h) Flavoring

Procedure of baking

• Prepare the baking tin, by greasing it with fat and dredge it with flour, shake off all the excess flour, and if one is using the paper cases do not grease the tin.

• Light the oven up to 180 degrees.

• Sieve together all the dry ingredients (flour and baking powder)

• Rub-in the fat using your finger tips and while lifting the mixture up and down so as to aerate the mixture capturing as much air as possible

• Add the sugar and mix it well.

• Beat the egg and mix it with some milk,

• Create a well at the mixture, pour in the egg and milk solution and mix it to a smooth dropping consistency. Add the milk for the smooth effect to be attained.

• Pour the mixture into the prepared tin and bake till it's well raised, brown and cooked

• Remove from fire when cooked and let it cool for a minimum of 1 hour.

Cake baking is one of the simplest and anyone can try making a cake at home for their families. Follow the preparation steps correctly and you will not go wrong. Make a happy step by trying to bake today and you will not be disappointed.

Substitute For Marsala Wine – Cooking Alternatives

What is Marsala wine? Can you use a substitute for Marsala wine if a recipe specifically calls for this particular wine?

Marsala wine is produced on Sicily by using various varieties of grapes such as the Inaolia, Catarratto and Grillo grapes among others. It also comes in three grades that are classified according to color and sweetness, they are: Oro which is a light gold color, Amber, a darker sweeter blend and Rubino the true red variety. Marsala wine is a very sweet wine and often used in Italian cooking with many dishes using it in their names, such as the worlds famous Chicken Marsala that is served at Italian restaurants around the world. It is also often served as an aperitf before dinner.

If you do not use alcohol of any type or are against using wine in cooking you can omit it from certain recipes without to much trouble. For example, in Tiramisu you can completely omit the wine and follow one of many nonalcoholic recipes available that are still delicious.

It is a different story if you are considering using a substitute for Marsala, for example in Chicken Marsala, then it would be best to use a very sweet wine, a port or a sherry. Though this will, at times drastically alter the flavor of the recipe and it would then be best called chicken and wine instead of chicken Marsala.

All in all, there really is no substitute for Marsala wine in some recipes. This wine is often used as a base flavor for sauces. It has a very distinct flavor when it is reduced. It offers a flavor that is often key and the entire foundation of a dish.

It is good to note wine has been reported to have antioxidant properties and a reasonable amount in a moderate diet has been reported as healthy. Also, for those that do not wish to partake in alcoholic beverages, all the alcoholic properties and content of the wine cooks off during the cooking process and leaves only the essence of flavor behind. Marsala wine is also very easy to obtain and is usually available at most liquor purveyors. It is typically located by the ports and the sherry. It is reasonably priced and is a great addition to any kitchen pantry and once used, sure to become a stable in many of your favorite recipes.

Ultimately the decision is yours, substitute Marsala wine or not? Alcohol or none? Change can often be a good thing, but sometimes it is best to follow the recipe and use the list of ingredients recommend for the best results. Like the old saying goes "if it is not broke, do not fix it."

Role Of Food Service Consultants

If you have ever received bad service in a restaurant, you know that it can be a sales killer for any restaurant business. However, if you desire to have your restaurant be among the better restaurants in town and you aspire to be the best in your niche, then, providing great service is one of the best ways to earn a strong reputation. And one person that can help you deliver great is a professional food service consultant. The professional food service consultant can advise and give you the guidance you on the proper service techniques for your concept and assist in training how to deliver great service.

Providing great service is complex and needs all departments to coordinate their training and to achieve great service. It effects each food service departments such as banqueting, catering, room service and kitchen. Good food and beverage managers learn how to organize each of these departments to achieve great service.

Providing great service in hotels is even more complicated because there are so many departments involved. Every department imaginable including housekeeping, human resources and purchasing can have an impact on service. Different types of hotels have different food service needs as well. Little wonder that providing great service is so complicated. Food service consultants are the experts who know exactly what is needed by different restaurants.

Food service consultants play an active role in recipe development. They take on a number of services like:

– Development of food products
– Compilation and preparation of recipes
– Developing new ideas for recipes
– Innovating new product range
– Product management from planning to cooking and presentation
– Analyses of the market
– Analyses of competitors
– Recipe development
– Menu development advice and planning
– Catering
– Product tasting and evaluation
– Food styling and presentation
– Food recommendations

In addition to the above, food service consultants also focus on the nutritive value of foods so that the restaurant can serve foods that appeal to a large number of customers. Food consultants can even provide food specific nutrient analysis to show the exact number of calories, protein, carbs and vitamins in particular foods. This is important as many people are becoming more health conscious. A well trained food consultant can help you modify your recipes so that they are flavorful, visually appealing and nutritious.

Along with recipe development, good food consultants also can support the training of your people.

Therefore, if your restaurant business seems to be lagging behind and you just do not know what to do, consider contacting a professional food consultant to assist in supporting your needs. You could also depend on food and beverage consultants to produce attractive pictures and sales materials for the restaurant.

Great food and service is an integral component to your restaurant business. A restaurant with excellent food service is the foundation for popular.

Soybean Side Effects – Mad About Soy

Not because I hate soy but because I hate the way the Soy industry has lied to us and poisoned us for profit. You must read Kaayla T. Daniels's book The Whole Soy Story to truly understand the history and damaging effects of soy. The book contains many compelling testimonials, about the dangers of soy, from real people. The serious health problems caused by heavy soy consumption are unbelievable. Soybeans are a cheap, crappy, hard to digest, food source with many harmful side effects. Once again you have been lied to and I will not tone down the truth so corporations can market waste products as health food. I know what you're thinking. If soy is so bad then how come most people think it is good? This is why:

First of all, the origins of soybean use, 3000 years ago, in ancient China, Japan and Indonesia came out of poverty and famine. The soybean did not serve as a food until the discovery of fermentation techniques.1 Soybeans were used for crop rotation to add nitrogen to the soil.

They were not eaten.

These ancient peoples would have rather eaten fish and meat they just did not have enough. Soy Protein or Tofu evolved as a poor man's meat substitute. It was discovered that fermenting the soybeans gave them a better flavor, made them more edible and medicines could be created from the soybeans-like Nattokinase. It is the fermenting of soy that makes it healthy in small quantities. This fermentation of foods has been used since ancient times to preserve food and create medicines from food, and is known as "Alchemy" .2

The Chinese did not eat unfermented soybeans because of the large quantities of natural toxins or "antinutrients" that can cause serious gastric distress, reduced protein digestion and conditions of the pancreas including cancer.1 Unfermented soy is not healthy at all and large quantities, such as the levels currently consumed in America, is very detrimental to our health. It has been linked to hypothyroidism, early puberty in children, loss of testosterone, and many other hormone related health problems.2 The American soy industry took the unfermented soybean, genetically modified it and bastardized it into an unhealthy food that nature never intended. What is further compounding the problem is the relentless multi-billion dollar marketing campaign to convince us that soy is health food and we should eat it in quantity.

"Marketing costs money, especially when it needs to be bolstered with" research ", but there are plenty of funds available. Soybean producers pay $ 80 million annually to support United Soybean 's program to" strengthen the position of soybeans in the marketplace and maintain and expand domestic and foreign markets for uses for soybeans and soybean products. "Private companies like Archer Daniels Midland also contribute their share. ADM spent $ 9 million for advertising during the course of a year." 1 ADM is, of course, the corporation that brought us Hydrogenated Soybean Oil or "Trans Fats". The marketing is working. "Sales from soy milk alone have risen from $ 2 million in 1980 to over $ 300 million in the US last year." 1

The best marketing strategy for a product that is inherently unhealthy is, of course, a health claim. 1

Claims that eating soy can "lower cholesterol levels" and "reduce cancer" have been approved by the FDA after heavy lobbying and "alleged research" from the soy industry supposedly proving a health benefit. The opposite is actually true. Soy contains "antinutrients" that are toxic and carcinogenic to the human body.2

Soy protein (Tofu) is the spoogy waste leftover from making soybean oil. This sludgy byproduct from the soy oil industry was considered a waste product and animal feed until recently. By the way, animals do not like soybeans either and will only eat them when they are starving to death.

When I first started weight training I picked up a tub of vanilla flavored soy protein powder and started chugging down some chalky, ill tasting shakes with glee. I thought I was doing myself a big favor but little did I know I was actually reversing any chance of muscular gains. Scanning through a recent "Muscle Magazine" I saw an article supposedly reviewing the different protein powder supplements available on the market today. The article pictured animated protein tubs with friendly faces on them and the names "Soy", "Whey", "Casein" and "Egg". Whey and Soy were portrayed as the best choice for health, low cost and nutritional value. Now listen carefully to what I am going to tell you next. THEY ARE LYING TO YOU! Whey and Soy protein are waste products from the food industry, cleverly disguised as "health food" and heavily marketed to the American consumer.

Soy Protein Isolate is a heavily processed product. A slurry of soybeans is acid washed and then mixed with an alkaline solution. Acid washing in aluminum tanks leaches high levels of aluminum into the final product. The curd is then dried at high temperatures completely denaturing the final product and making the protein ineffective and drastically altered from what nature intended. Animals on soy feed have to actually be given lysine supplements for normal growth.2

Do not trust Men's Fitness magazine either . "Open a copy and you will find pages and pages of full color ads for soy based candy bars and instant beverages promoted as a way to create the macho man with perfect abs. Sadly-ironically-most issues contain the requisite article advising these super- built Lotharios how to have great sex. Were men's Fitness to warn it's readers about the fact that soy lowers testosterone levels in men, advertising revenues would dry up and the magazine would fold. "2 (Kaayla T. Daniel)

Tear up your Fitness and Muscle Magazines that are filled with lies and eat a delicious steak or fish dinner.

Maybe you have heard of Edamame, the new "healthy" baby green soybean pods. While eating at a local Sushi restaurant recently I noticed tables of customers around me happily munching on Steamed Edamame appetizers. Surely this must be good, right? Wrong! Edamame is crap too! The good news is these baby soybeans still in the pod are tender and more palatable. They also contain less of the harmful plant estrogens that diminish testosterone. So I would compare them to light cigarettes. They are much less harmful than regular soybeans that are loaded with anti-testosterone hormones!

Supporters of Soy debunk milk and supporters of milk (from pastured animals) debunk soy. They are both right and they are both wrong. Small amounts of milk from pure pastured animals would be nice and ideal but not necessary. Small amounts of fermented soy products like Nattokinase and Miso prepared the ancient way are OK and considered medicine in the East.

If you are not eating organic, you should know that 99% of the non-organic soy we eat is genetically modified and has one of the highest percentages of contamination by pesticides of any of our foods.1 This processed, genetically modified "American Soy "that we know, is poisoning us and causing illness and disease.

Soy Protein excellent for lowering Testosterone

Eating Soy protein causes lowered Testosterone levels. This is especially troubling to men and bodybuilders. To a bodybuilder, soy protein is like Kryptonite! The plant estrogens will rob you of your manhood, shrink your muscles and lower your sex drive. Ancient monks used to eat extra tofu to help them to easily maintain their vows of celibacy.2

Vegetarians who consume tofu and bean curd as a substitute for meat risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known; those of zinc are less so.1 I met someone recently who was vegetarian and ate lots of tofu because she "loves animals". For gods sake do not eat a waste product from a crappy bean because you love animals! Love animals and eat raw nuts, "quality" beans and maybe some eggs. I love and respect animals as well and I am often astounded by the awesome beauty of nature's wild creatures. Humans, however, did not rise to the top of the food chain just to step aside and eat tofu because we love animals. I love them, respect them and eat some of them too!

Dump your milk down the sink! Spit your Tofu out the window! Throw your milk and soy products in the dumpster today and be healthier tomorrow!

Sources:

1: Fallon, Sally & Enig, Mary G., Newest Research On Why You Should Avoid Soy

2: Daniel, Kaayla T., The Whole Soy Story, New Trends Publishing, 2005

DIY Butcher Block Oil Recipes

Restoring the luster of your wooden cutting boards and butcher blocks is easy and inexpensive! There are many products on the market you can use that come in fancy packaging, but it is easy to prepare your own DIY product. Keeping your cutting boards conditioned prolongs their life and keeps them sanitary so it's good to have something on hand for regular use. This article shares three very easy recipes for treating your butcher boards when they have become dry, need refinishing, or repair.

You will need:

Food grade mineral oil

Beeswax

Scale

Container – glass jars and old coffee cans work great

Pot – to use as double boiler

Sanitized stir stick – wooden ones work great

Always start with an impeccably clean and super dry butcher board. Wash it down with vinegar the night before and let it air dry while you sleep. The next morning, condition your clean dry board using one of the following methods.

The first method is not really a " recipe" at all. It's just plain old food grade mineral oil. There are loads of different ideas out there on which oils go rancid and which oils are best to use. In general, food grade mineral oil is considered the best all around oil to use on your wooden cutting surfaces. It is odorless, colorless, inexpensive, and most definitely will not go rancid. It can be easily found at your local hardware store or drug store. To treat your butcher board with mineral oil gently rub warmed oil onto the wood and allow it to soak in. Get your oil warm, not hot. If you are like me and do not have a "nuker", simply use a double boiler on the stove top. Just be careful as the oil is obviously flammable. This is a great regular treatment to keep your board conditioned.

The second recipe is for a creamy board oil or "Dream Cream" as I call it. This is a rich mixture of mineral oil and beeswax. Adding beeswax to your oil increases its water resistance and adds a very slight luster to the finish. Parafin can also be used. It is odorless and much less expensive; however, I personally prefer beeswax. This is a great treatment for a board that has become very dry or has been sanded down for refinishing. The recipe calls for 9 parts food grade mineral oil to 1 part beeswax.

Measure out 1 part wax to 9 parts oil. Wax beads are available or you can shave wax pieces off a block like I did.

Heat the oil and wax slowly until the oil is warm and the wax has melted. Make sure to stir and incorporate the wax as it melts.

Pour a little of the melted product onto your butcher board and rub it in making sure to get all surfaces, especially the cut edges. Allow it to soak in before using the board to prepare food. The consistency of this recipe is a little like hair gel after it cools a bit and gets firmer as it gets colder. It will melt into the board like butter as you apply it. It can be used warm or cold; However, I think it works better and faster when it's warm.

The third recipe is for a paste style "board wax". This is a rich ultra fat mixture of oil and beeswax. It is thick and waxy and offers loads of water resistance once the wax has hardened. It can be buffed to a soft luster and looks beautiful. Use this recipe as a polishing paste or crack filler. Keeping the occasional cracks and knife marks filled extends the life of your board!

This recipe is 4-5 parts food grade mineral oil to 1 part beeswax. Heat the oil and incorporate the wax as above. Rub it into the board. Allow the oil to soak in and the wax to harden before buffing it out and preparing food on it. If used warm, this wax will spread a thinner layer. If used cold it is quite thick and pasty and will give you a heavier coating.

Your wood should be treated regularly to keep it from drying out and cracking! The treatment frequency and the type of butcher block oil you need to use depends on many variables; such as climate and how often your board is used and washed. You will have to be the judge. These "recipes" will not only beautifully condition your butcher board but will add to its lifetime. They will also keep indefinitely. Once you have a batch made up it will be easy to grab off the shelf and use all year long!