Posted by rolliday1 | Comments Off on Saving Quality of Your Food With The Help of Foodsaver Vacuum Sealer
You can keep many appliances for your home that helps to save your food from bacteria. The best way to store your food is to use food saver vacuum sealers for your home. Vacuum sealer reviews are available on internet that can help you to get the good vacuum sealer for your home that can provide you help. Vacuum sealer reviews are very much helpful in getting the right type of vacuum sealer that can easily be used for your home. You can use such vacuum sealers without having any fear that your food will be damaged or destroyed. You can easily use vacuum sealers that help to let you stay in your range and get the best quality result.
If you throw all your food items in dustbin just because it has got rotten, so now you can save your food with the help of foodsaver vacuum sealers. This appliance is made to help everyone to save their food with a sealing of vacuum at their place that helps to give a better life. When we talk about the bestselling brand nowadays, food saver is one of them.
- Many advantages that we come across related to food saver is that it is very easy to handle and can be used easily. It is versatile. It helps to save time and keeps the product same as it was. It helps to store the food properly. Some of the food saver vacuum sealers are user friendly and is just very simple to handle. The steps involved are that, first it needs to be sealed.
- After sealing add the food you wish to save in that plastic bag. And then keep the end which is open into the machine and just check the result it produces. It helps in sealing of the bag by just touching a button and helps air to let out only. Food savers basically helps to remove oxygen from the food and helps bacteria and moulds to stay away from the food items and keeps the food fresh.
Main advantage of food saver is that you can buy things in bulk and can save in the food saver vacuum sealers so that it helps to save your time.try different foodsavers for your home. You can also prepare food items and store them in such food savers. Foodsaver 4840 is also among the best food saver vacuum sealer that helps to seal food and avoid any moist or damage occurring to the food. Fewer disadvantages are seen for the food saver and its products. The main con is that noticed by many users that it removes bag which is extra past the point of sealing.
Many different accessories are also present. These accessories include different bags of food saver, canisters, sealers for jar, and containers for the produce savers.
This food saver is the best choice for those people who are trying since ages to save their food but get failed every time. Here it is the best way to keep your food away from bacteria and moulds.
How to save money by purchasing rolls of vacuum sealers?
It has been seen that today vacuum sealers are available everywhere and is used by people at their homes. These vacuum sealers are unique when it comes for storage and for its packing. It helps to protect food as well as other things. It helps to keep yourself protected that includes food, clothing and several other accessories. These bags are highly appreciated by users and they recommend such bags for all. If you wish to save money so you can buy different vacuum sealer rolls that helps you to save money instead of buying individual sizing bags.
Purchasing in bulk
The best way to buy many of them at the same time, this helps to save your money and with this you can use similar rolls and bags for longer duration. Some plastic bags also offer discounts on purchasing in bulk, this can also help you to save your money. It does not need any accessories to preserve the sheets you buy that you wish to use later.
Adding money to your rolls
Basically the quality of the bags sealed entirely depends upon the advanced sealing machine that helps to protect the quality and quantity of the products that are used for storing in these bags. Try to get the best sealing bags for your use. Only quality bags will be helpful and helps to give proper packing whenever you need.
Purchasing approved plastic bags for use
You can use these rolls with the help of machine for sealing that can be of your own. Make sure that the bag you purchased is agreed by the FDA. Such approved plastics will help you to save your time as well as your money.Read More
Posted by rolliday1 | Comments Off on Doorstops for dinner: don’t hold winter squash’s size and decorative qualities against it (part 3)
IT’S MORE interesting to play off the sweetness of squash than to add to it, as brown sugar and maple syrup do. Something peppery is a good start, whether it be a dash of cumin on baked squash halves or the hot chili peppers the Thais and Burmese use in winter-squash dishes.
Sundays at Moosewood Restaurant, by the Moosewood Collective, gives examples of both approaches: a very easy Autumn Gold Squash Soup, with sweet spices and tomato, apple, and orange juices; and a Burmese-inspired winter-squash dish with garlic, ginger root, hot green chili, shrimp paste, and cilantro. Italians also make dishes that are both sweet and hot.
A famous pasta filling in the Italian regions of Lombardy and Emilia is pumpkin mixed with crushed amaretti cookies and mostarda, a sweet-and-hot pickled mixture of fruits which has a strong flavor of mustard seed. Paula Wolfert, the author of The Cooking of South-West France, found in that region many pumpkin soups and gratins, some with sweet red peppers or cheese. (Winter squash other than pumpkins barely exist in Italy and France, and even pumpkins are seldom used elsewhere in these regions.) Balsamic vinegar is made in the same region of Italy where pumpkin is popular, and although Italians seldom serve them together, the combination is very good: try cooking squash halves or chunks with a teaspoon or so of balsamic vinegar, and olive oil if you like, instead of maple syrup.
The Italians and the French both make a thick soup in which chunks of peeled pumpkin are boiled with garlic and herbs. Vinicio Paoli, of the Ristorante Toscano, in Boston, gave me this recipe: for two pounds of winter squash, use three or four branches of rosemary or thyme and two cloves of garlic, smashed and peeled. Boil with just a half cup of water about a half hour, until the squash softens. Fish out the garlic and herb stalks, put the squash through a food mill or blend it in a food processor, and season with salt and pepper. The resulting puree is too thick to be considered a normal soup; serve it over croutons or toasted bread for a homey supper (the original meaning of soup and supper is “a thick broth served over bread“).
- The best soup I made both exploited the sweetness of squash and added something that contrasted with it. Slightly Smoky Squash Soup (a name I like), from Leslie Land’s The Modern Country Cook, adds smoke by having the cook spread six cups of cooked mashed squash on a baking sheet and then run it under a broiler.
- The squash chars a bit, and the heat causes much of the moisture to evaporate. To make the soup, saute two and a half cups of chopped onions in butter or oil over low heat for fifteen minutes. Add two cloves of garlic minced fine, if you like, and the grated zest of a large lime, and cook for three or four minutes more. Add the broiled squash, a cup of peeled, seeded tomatoes–if you don’t have fresh, open a can–and five cups of beef broth. Land flavors the soup with a tablespoon of soy sauce and two tablespoons of dark sesame oil; you can garnish the soup with dollops of sour cream or plain yogurt.
- The color of the soup is the brick red of chili, the flavor deep and rich. You’d think the soup had kidney beans in it (they would go very well, in fact), or even ground meat.
The dish that wins converts is in Verdura, a new book by Viana La Place, who with Evan Kleiman wrote the justly popular Cucina Fresca and Pasta Fresca. In several of her recipes La Place pan-fries peeled and sliced squash so that it tastes like sweet home fries. I wondered why the combination of crisp, caramelized outside and sweet, soft inside was familiar until I remembered how eagerly I eat the squash and sweet-potato slices whenever I order tempura. This method produces the same texture with much less fat (and trouble).
Since you have to peel the squash, choose butternut, banana, or hubbard. Cut the squash into slices a quarterinch thick and an inch or two high and wide. You should have at least two cups. Heat a tablespoon of oil in a heavy-bottomed frying pan. If you like, saute several cloves of garlic in the oil just until they begin to color, and then take them out. When the oil is hot, add enough pieces of squash to not quite cover the pan in one layer; you’ll probably have to fry two batches.Read More
Posted by rolliday1 | Comments Off on Doorstops for dinner: don’t hold winter squash’s size and decorative qualities against it (part 2)
I DIVIDE SQUASH into two categories: the ones that can be easily peeled before cooking and the ones that can’t. (The rind is edible, but it’s tough, and eating too much of it can cause a stomach ache.) In the first category are butternut, hubbard, and banana. All three have bright orange flesh and a compact, firm texture, and they are interchangeable. Butternut is cudgel-shaped; hubbard has a knobby orange skin and a shape like a basketball (frequently a size, too) with a snub-nose top; banana looks like a torpedo, and is named for its shape, not its taste.
I received my squash samples from Frieda’s Finest, a California produce marketer that has increased American awareness of new and better varieties of many fruits and vegetables. You can tell a Frieda’s product by the bright purple label, which includes cooking instructions for unfamiliar foods. I asked the Frieda’s people to be sure to send me banana squash, because cookbooks by West Coast writers specify it, and it is almost unknown on the East Coast. When I opened the box from Frieda’s, I thought they had sent me a 1950s lamp base. It was iridescent yellow and salmon, and huge, but Californians told me that it was a small specimen. I see why banana squash is sold almost exclusively in chunks. So is hubbard squash, which was once as common as butternut and whose flavor I prefer, mostly because there’s more of it. These chunks are often conveniently peeled, but once any of the flesh has been exposed, squash must be stored refrigerated, and lasts only a few days.
Of the varieties I tried that were unfamiliar to me, I’ll seek out three in the future: buttercup, sweet dumpling, and golden nugget. These all fall into the second category–you need to cook them with the skin on and then scoop out the flesh or lift off the peel. You have to tackle the skin to open any squash, whether or not you intend to peel it, and you never know whether you’ll meet with resistance or not. It’s best to pierce the skin with the tip of a heavy knife, and then cut around the equator. Scoop out the seeds with a sturdy spoon, and put the pieces flesh side down on the cooking dish.
Squash seeds, especially small ones, are excellent snacks: Spread out the pulp and seeds on a baking sheet lined with aluminum foil, salt or spice them if you like, and toast them in a 325[degrees] oven for fifteen minutes or so, until they start to brown. The seeds will easily break away from the pulp after they are toasted.
I was particularly leery of buttercup, because it is shaped like the most decorative and improbable winter squash–Turk’s turban, a flattened globe crowned by three humps, usually in brilliant oranges, reds, and yellows–to which it is in fact a close relative. (I tried cooking a Turk’s turban, and it was bland and watery, confirming all my suspicions about too-pretty vegetables. It belongs in an autumn cornucopia.) Buttercup is not so spectacularly colored–the skin is usually a drab green. Its cooked flesh is the same ocher color as acorn’s, and the flavor struck me as more acorn than acorn’s: spicy and rich, with a pleasantly smooth texture. The texture can be watery if cooked with liquid, so cook it dry and uncovered.
Sweet dumpling, too, is similar to acorn in the color and flavor of its flesh, but sweeter and spicier. And like acorn it is small enough to divide easily into serving portions (buttercups are usually over a pound) and it can be stuffed. Because the cavity is irregularly shaped, it should be divided top to bottom rather than across the middle. I didn’t find much difference in cooking it dry or with water. Buttercup, acorn, and sweet dumpling are all moist and flavorful enough to need no seasoning when served as a vegetable. Buttercup seems the overall best for flavor and texture, and I’m told that it’s increasingly available. Several new books flag kabocha, a group of Japanese cultivars of winter squash, as being among the sweetest and most flavorful. Many varieties of winter squash once common in the United States have fallen out of use, and today the innovators are the Japanese, who, like many other Asians, have long prized winter squash. I found kabocha comparable to buttercup–the same size or bigger, with a sweet but less spicy flavor.
Golden nugget looks like a thinskinned pumpkin, reliably spherical but not as deeply ridged. Its flesh remains a vivid orange when cooked, and the dry and floury texture (cook it covered, in a shallow layer of water) makes it suitable for mashing or replacing the potato in potato gnocchi. Golden nugget looks and tastes the way pumpkin, which is usually grouped with winter squash, should. (All winter squash and pumpkins are gourds and are in the same family as cucumbers and melons; pumpkin is more closely related to summer squash than summer squash is to winter squash.) I can’t warm up to pumpkin. The behemoths that make jack-o’-lanterns any child can be proud of are good mostly just for that (the seeds are good toasted, though). After years of trying “sugar pumpkins,” which are much smaller than jack-o’-lanterns, and now after tasting the new Jack-BeLittle mini-pumpkin, I’ll still take a squash over a pumpkin in any recipe calling for pumpkin.
Pumpkins other than mini-pumpkins have exceptionally thick rinds, and are so difficult to cut up that they can spoil anyone on winter squash of any kind. And their flavor payoff is small. For years I peeled, baked, and pureed sugar pumpkins for Thanksgiving pumpkin pies, until I realized not only that no one could tell the difference but also that canned pumpkin puree often had more taste. In any case, I was routinely bested by my stepmother’s famous squash pie. Squash does make a better pie, and better soup and stew, too. Cooks who adapt French or Italian recipes calling for pumpkin nearly always use butternut or some such winter squash instead. The most defensible culinary use I can think of for a pumpkin is as an arresting tureen.Read More
Posted by rolliday1 | Comments Off on Doorstops for dinner: don’t hold winter squash’s size and decorative qualities against it (part 1)
From late Summer through Thanksgiving, I live at the farmers’ market. This is only a slight exaggeration. My office is fortunately situated very near a twice-weekly farmers’ market, and I regularly buy more than I can carry comfortably. I’ve almost never bought winter squash, though, and not just because it’s heavy. I’m scared of it. It’s too pretty, for one thing. The artful streaking of gold on green makes me think more of a marbleized papier-mache ornament for a fall centerpiece than of something to eat. Not only too decorative to be plausibly edible, winter squash looks impenetrable. Is a knife really sufficient to break into one? Or do you need a hammer, as for a coconut? And will it ever cook through?
Summer squash, in contrast, is manageable. We all know to look for small zucchini, and crookneck squash with bright skins. They’re easy to slice. Because zucchini are the plague of gardeners (and their neighbors), inventive and desperate cooks have come up with many ways to prepare them. No dish like ratatouille comes to mind for winter squash, though. Few repertoires extend beyond baked halves of acorn squash filled with butter and brown sugar or maple syrup.
- If I’m ever bold enough to buy a winter squash, it’s usually a butternut, which along with the acorn is among the most popular kinds of winter squash in the Northeast. It looks built for business: the shape is smooth and regular, and the skin thin enough to trim off without resorting to carpentry, although peeling one can be time-consuming.
- Usually, though, it languishes underneath a counter until, looking for a seldom-used utensil, I happen upon it months later. It seems fine, surprisingly intact. But I wonder if it could be edible after so long, and I’m put off by the size–do I really need that much squash? Soon enough the farmers’ market starts again.
I recently decided to overcome my fear born of ignorance, and I tackled winter squash of all kinds, cooking my way through three large crates of them. I found them much more pliable than I had supposed. They’re so simple to cook that I was ashamed of my years of hesitation. In learning more about them, I adjusted m the idea that winter squash don’t follow the rules that apply to most vegetables. Smaller ones aren’t necessarily better tasting. They can be any size and still be richly flavored, if they have not received too much water as they ripen, which tends to weaken their flavor. And they really do keep for months. Winter squash was to early New Englanders what cabbage is to much of the world-the only fresh vegetable in winter. Its thick skin protects the flesh from air, and as long as it has no soft or shiny patches, it should be sound. Its flavor suffers with refrigeration; keep squash in a cellar or a cool part of the kitchen.
Even though winter squash behaves like a root vegetable-many varieties taste like sweet potatoes and yams; squash is very good mashed or pureed, especially in combination with roots like potatoes, turnips, and celery root; and it thickens soups and sauces–it is in fact a fruit, and less dense than tubers in both calories and nutrients. There are 50 to 60 calories in a half cup of mashed squash, the serving size most recipes assume. Although squash is lower in protein and minerals than potatoes, it is a significant source of vitamin A, which helps to retain night vision and also to build skin, bones, and teeth.
Unlike vitamin C, vitamin A is not destroyed by heat. The amount of vitamin A in some squash even increases after the picking and while the squash sits in the cellar. Winter squash is also high in fiber–it is comparable to apples, an often-recommended source of fiber–and in complex carbohydrates, so it is filling while being low in calories, and a good source of energy.
I made several happy discoveries in my experiments. The most significant for me is that it is just as good cooked in a microwave oven as in a conventional oven. I don’t like potatoes cooked in a microwave oven, and I assumed that squash, too, would have a better flavor when cooked in a conventional oven. I didn’t realize how different a squash is from a potato. I tried eleven kinds of winter squash in both kinds of ovens, both covered, with a shallow layer of water in the bottom of the pan, and uncovered, without water. I found that for certain kinds of squash the important variable was water. The texture and flavor differed little between the two ovens, and in some cases were better in the microwave.
- If you cook squash uncovered in a conventional oven, the skin glistens as if oiled, which it doesn’t in a microwave; but unless you plan to serve the squash in its skin and appearance counts, a conventional oven just wastes time.
- A pound of squash, covered or uncovered, usually takes ten minutes in a microwave oven; the same amount takes at least a half hour in a conventional oven, and usually forty-five minutes to an hour. (You do have to allow more time for more squash in a microwave oven, whereas any amount will take the same time in a conventional oven, but you can decrease the time by cutting the squash into small chunks.)
- Steaming also usually takes more time than it’s worth. Boiling is quick but seems to weaken the flavor and waterlog the squash. One other cooking method is so good and so unexpected that I’ll save it for last.
Posted by rolliday1 | Comments Off on Lite is in-irradiation’s next
The foods we eat and the wines we drink are going to be different in the near future, my informants tell me. As to wine, light-or, in its trendy spelling, “lite”–is in, meaning wines that are not as high in alcoholic content as the great majority of American, and especially California, wines, which normally run around 12 to 14 per cent by volume.
- Part of what has happened is that American winemakers and wine writers have finally discovered that wine goes with food and in fact is food, rather than an esoteric beverage to be sipped with awe. At the same time, strong waters, even Scotch and vodka, are no longer as popular as they used to be (“Brown goods are in the dumps,” a doleful liquor whosesaler told me today; incidentally, what ever became of the all-American rye whiskey?).
- Hence the noticeable turning toward drinks with a 10 to 11 per cent alcoholic content. German wines, low in alcohol (usually hovering around 8 to 10 per cent), are becoming increasingly popular, and California and other American winemakers are zeroing in. Among the new wines, I have found the “soft” Doman San Martin California Chenin Blanc (1984), the Johannisberg Riesling, and the White Zinfandel, all with around 8 per cent alcohol by volume, very pleasing and potable; not great wines but nice wines, wines that don’t zonk you as you sip them but are still honest-to-goodness wine.
Another new twist is provided by Caraffa d’Oro wines, imported from Italy by Monsieur Henry Wines Ltd. This is another offspring of Pepsico, which also gave us Stolichnaya vodka. (Although Stolichnaya is Russian, which is unfortunate, I still think it is the best vodka available in this country; but then, I am not a great spirits drinker.) Both the white Trebbiano and the red Sangiovese Caraffa d’Oro wines are simple, nice, and undistinguished–the most interesting thing about them being the packaging.
Caraffa d’Oro wines come, not in traditional bottles, but in one-liter cartons. Packaged wines are more compact and easier to store and carry than bottled wines. Above all, they are much cheaper, costing about 30 to 50 per cent less than the bottled stuff, which is as it should be for these everyday, every-meal wines.
Interestingly, the packaging, called Tetrasac Aseptic Packaging, was invented in Sweden, though other packaged and canned wines have been floating around Europe for some time. Tetrasac consists of a rectangular package measuring 6 1/2 by 3 3/4 by 2 1/2 inches and made of a six-layer laminate of polyethylene, paper, and aluminum foil. I think it the best of its kind that I have seen, including in Europe, where packaged wines are more popular than they are here. Italians are used to this way of packaging liquids, especially sterilized milk and cream, which does not have to be refrigerated as our fresh milk does. I am told–and I believe it–that regular wine drinkers are far more receptive to the packaging of their everyday, inexpensive tipples than most Americans, who consider wine to be a romantic beverage, for occasions.
HAVE YOU ever heard of imitation fish, called surimi, from Japan? I bet many of my readers have already eaten it without knowing it. Actually, imitation isn’t quite the right word: It is fish, though not the fish it seems to be. Inexpensive white fish, like pollack, is cleaned, bleached (I believe), minced, seasoned, and emulsified into a paste, which in turn is frozen into blocks and shaped to resemble whatever fish or seafood you wish to present it as. Simulated crab flakes, scallops, shrimp, lobster, tuna, and fillets have been sold and eaten for the real thing for quite a while. I understand that a surimi hot dog is being considered and that surimi in many other forms looms large in our future.
ANOTHER TYPE of food with a future is the irradiated food that the astronauts eat when in space. Its predecessor, dried food, has long been familiar to mountain climbers and other voyagers who have to carry their food with them. In my mountainclimbing days in Switzerland, I subsisted on dried stews made edible with a little water; what I remember of them is that they sustained life but were repulsive and tasteless-not something you would eat for choice.
Irradiated food was first shown at MIT in 1943, and the army developed the process further during the last two years of the war. Irradiation consists of exposing the food to a set radiation dosage to kill the microorganisms that would otherwise spoil it. That way, meat, fruits, and vegetables can be kept for a long time without refrigeration, and can be easily transported. Pro-irradiationists point out that the food has no preservatives and saves energy costs connected with freezing foods and keeping them frozen–frozen foods being the nearest competitor. Anti-irradiationists claim that treating the foods is dangerous for the workers, and that although there is no radiation, there may be hazardous “radiolytic elements” in the stuff.
- Suzanne Hamlin has taste-tested some of these foods, and has written about them in the New York Daily News (“Foods of the Future,” June 5). Radiation Technology Inc. of New Jersey, the only company in this country that produces irradiated food for commercial purposes, presented her with an array of little plastic packets of food, each in its own vacuum-sealed pouch.
- According to Miss Hamlin, the unadorned items, such as steak, cocktail franks, pork loin, sausage, and ham, looked and tasted like food, albeit mess-hall rather than gourmet. But two dolled-up foods–sweet-and-sour pork, and chicken in wine sauce–were poor. To serve, slit open the plastic pouch and eat as is; or else slip the pouch into boiling water or a microwave oven for a short time.
About such phenomena as gourmet food in plastic pouches, more later: You may already have eaten it as some fancy chef’s creation that had been made to your order, and paid for accordingly. I will write about this new gourmet touch when I have eaten some of the products; it has not yet been possible for me to do so, since the chief maker in New York has so far been unable to connect the packaging machine to electrical outlets.Read More