Food scientists are shedding light on items loaded with toxins and chemicals--and simple swaps for a cleaner diet and supersized health. Clean eating means choosing fruits, vegetables, and meats that are raised, grown, and sold with minimal processing. Often they're organic, and rarely (if ever) should they contain additives. But in some cases, the methods of today's food producers are neither clean nor sustainable. 1. The problem: The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. The solution: Choose tomatoes in glass bottles (which do not need resin linings), such as the brands Bionaturae and Coluccio. Budget tip: If your recipe allows, substitute bottled pasta sauce for canned tomatoes. Pile Your Plate with These 25 Nutrition Superstars 2. The problem: Cattle evolved to eat grass, not grains. 20 Ways to Save At The Supermarket 3. 4. 5. 6. 7.
7 Foods You Should Never Eat
Reuben Potato Salad with Rye Toast
Savory Waffle with Sciracha Scallop Stew
By Sally Fallon and Mary G. Enig, PhD Canola oil is "widely recognized as the healthiest salad and cooking oil available to consumers." It was developed through hybridization of rape seed. Rape seed oil is toxic because it contains significant amounts of a poisonous substance called erucic acid. Canola oil contains only trace amounts of erucic acid and its unique fatty acid profile, rich in oleic acid and low in saturated fats, makes it particularly beneficial for the prevention of heart disease. Canola oil is a poisonous substance, an industrial oil that does not belong in the body. How is the consumer to sort out the conflicting claims about canola oil? Hidden History Let’s start with some history. Unfortunately, it had become increasingly clear that polyunsaturated oils, particularly corn oil and soybean oil, cause numerous health problems, including and especially cancer.1 The industry was in a bind. The solution was to embrace the use of monounsaturated oils, such as olive oil. 1.
The Great Con-ola: Canola Oil and Its Health Benefits
Nutrition caveman doctor oils, caveman fat, caveman oil, cooking oil, cooking with fat, cooking with oils, definitive guide to cooking with oil, fat, healthiest cooking oils, oil, paleo oils, smoking points of oils Caveman Doctor posted several weeks ago on the “internet” (whatever that is) about these so called “healthy” vegetable oils. Since then, he has received many emails asking which oils and fats are best to cook with. He also received many comments regarding grass-fed butter and if he is scared to eat this “dangerous” saturated fat. Caveman Doctor is only scared of grizzly bears (and making Cavelady mad) and is currently eating a big salmon filet with crispy skin that he cooked in a pan of butter. There are several benefits to cooking with healthy fats and oils and adding them to your food: They add flavor (macadamia oil is the best!). However, nothing comes without a cost, and just as there are many benefits, there are several potential harmful risks from improper usage of oils:
Checking Your Oil: The Definitive Guide to Cooking with Fat - Caveman Doctor
If you've wondered which oils and fats are the best choices for cooking your meals, this post is for you. The first question we need to ask is what makes an oil good or bad for cooking? Putting the cholesterol issue aside for a moment, we can say that perhaps the most important thing is how well the oil tolerates heat. We are using it for cooking, after all. Two factors that affect heat tolerance are smoking point and oxidation. The second factor, oxidation, is related to smoking point in the sense that both are affected by temperature. So which oils are most susceptible to oxidation? This gives us a good rule of thumb when looking for fats to use in cooking: avoid oils high in polyunsaturated fatty acids. The table above shows the relative percentages of saturated (SA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) in various cooking oils and fats (data from US and Finnish food databases). What about olive oil then? So which oils should you use for cooking?
Which Oils and Fats Are Best for Cooking?
blog « Purple Kale Kitchenworks
Passover Desserts: Classic ingredients, the Purple Kale way Passover desserts traditionally lead us to flour substitutes and second-best ideas. They enforce a longing for what we can’t eat, rather than what we can. Taking our cues from these classic desserts, we enlist their primary ingredients–coconut, chocolate, and eggs (good for Easter, too!) We make egg whites, leftover from a coconut milk-chocolate custard, into a dacquoise, a classic almond meringue, which we turn into a filled cookie. ShareThis Just Food Conference Workshop: Cooking for Sustainability Hands down, Purple Kale’s intensive at the Just Food conference this weekend was one of the best showcases of every home cook’s creative, zero-waste talent. Click here to read more » Spring Internship Position at Purple Kale Kitchenworks Like to eat? We are looking to fill one opening in our 3-month internship program, starting May 1st (ideally).
The Perennial Plate | Adventures in Sustainable Eating
DIY Methane Generator
You can make biogas energy with a DIY methane generator. Producing methane from manure using your own small scale waste to energy biogas digester is feasible for many small farms. What is Biogas Energy? Biogas energy is fueled by burning methane produced by the decomposition of organic wastes. Small scale biogas generator Methane is a gas – chemically CH4. Whenever organic materials are decomposed by bacteria anaerobically (i.e. in the absence of oxygen) methane and carbon dioxide are produced. Small scale manure-to-energy methane generator plans are available here! Sources of Biogas Energy Just about any organic waste can be decomposed as a methane generator - plant (soft material is better than woody material) and animal wastes, and even human waste. On a municipal level, rubbish tips act as biogas digesters and are prodigious methane generators. In a small scale waste to energy situation it is possible to generate methane from manure or even sewerage. Advantages • Simple to build and operate.
We agree with Donald Chong when he says Small Fridges Make Good Cities. Indian designer Nilay Shah and taken it to the next step, perhaps designing a kitchen for Vanessa Farquharson in mind and eliminating the refrigerator altogether. The i Green Kitchen, designed with Italian kitchen company Veneta Cucine, "can be used for cutting, drying, preserving, measuring and serving food at the same time, makes use of trays that are developed from wood and bio-degradable plastic." If you don't have a fridge you have to get out into your community and shop daily. You also use less electricity and may waste less food, although fridges are great for leftovers, so you will only waste less if you don't cook more than you need. Perhaps a small fridge might not be so bad....
Designing a Kitchen Without a Fridge
DIY Methane Generator
How To Make Perfect Cheesecake - Step-by-Step Recipe
Cheesecake should never be a source for anything except pure bliss. Not distress. Not frustration. Certainly never tears. Just dreamy, decadent, nonstop bliss. So let's break down this whole process into easy pieces. The Best Kind of Cream Cheese to Use Let's talk for a minute about the cream cheese — a very important ingredient in cheesecake. No matter what, buy full-fat cream cheese. A Cheesecake Needs More than Cream Cheese But as delicious as cream cheese is, it needs some helpers to become a tasty cheesecake. You also need a few eggs to hold the cake together. Starch Adds Insurance A little bit of cornstarch or flour in the cheesecake batter is insurance against cracking and makes the cake easier to cut into clean slices, though it does change the texture of the cheesecake a bit. I have tried both and love both. A Water Bath Makes Cheesecake Extra Creamy A water bath is also not that hard. Preventing Cheesecake Cracks When cooling, do it gradually. Always (Always) Chill a Cheesecake
Grigliata di carne: 5 errori da non fare
Ci sono errori che sono poco più che peccati veniali, facilmente rimediabili con piccole correzioni. Altri, invece, si rivelano imperdonabili. Naturalmente, non sto parlando di ortografia o sintassi (la posizione delle virgole sarà corretta?), ma degli errori che si commettono in cucina e che, a volte, costringono a gettare tutto nel secchio dell’umido. Se non volete che la vostra grigliata di carne faccia tale fine indegna, salse comprese, ecco gli sbagli da non commettere. Parlando, i due termini sono spesso usati uno per l’altro. Il barbecue prevede una copertura che trasforma il vostro trabiccolo in un vero e proprio forno, distribuendo il calore in circolo, oltre a trattenere il fumo che contribuirà ad aromatizzare i cibi. Gazpacho: 5 errori che facciamo spesso Che adesso, complice il clima, sia tutto un fiorire di frullati (smoothie per i più à la page), anche in…segue Non tutti gli ingredienti devono essere sottoposti a marinatura. Prima questione: carbonella o legna?
“Beer,” write W. Wayt Gibbs and Nathan Myhrvold in Scientific American, “makes such a great base for batter because it simultaneously adds three ingredients—carbon dioxide, foaming agents and alcohol—each of which brings to bear different aspects of physics and chemistry to make [a] crust light and crisp.” Beer is the classic batter moistener for those hunks of cod in a really top-notch basket of fish and chips. It largely has to do with the amount of CO2 gas in beer. Gasses tend to dissolve at lower temperatures, not high. When CO2 encounters hot oil, its solubility takes a dive. So much for science. 1. The Kitchn Beer makes this batter cook into a crisp, delicious, tempura-like coating. 2. Serious Eats “The batter,” writes Serious Eats’ Nick Kindelsperger, “is a mix of flour and cornstarch, which comes out shatteringly crisp and remarkably un-greasy. 3. Jamie Oliver A British classic, from a classic British food personality. 4. VanFoodies.com 5. Cooking.com 6. CDKitchen 7. Beer Bitty
7 Reasons Beer Makes a Better Fry Batter - Food News -
We may have loved those little plastic tubs of tooth-achingly sweet, smooth-as-baby food applesauce as kids, but these days our tastes have matured. When we think applesauce now, we think lightly sweetened, nicely textured, and homemade. Now that apples are in their prime season, it’s time to make a big weekend batch that’ll last as long as you let it. Even if you don’t can it, sauce will keep longer than fresh apples (the sugar acts as a preservative). 1. 2. This recipe combines peaches and apples. 3. 4. 5. 6. How to core and slice an apple:
Homemade Apple Sauce Common Mistakes
Cooking for a crowd during the holidays takes a lot of time and effort, so we understand the desire to outsource as much of the work as possible. But if you’re making our showstopping Crown Roast of Pork with Lady Apples and Shallots (or any crown roast, for that matter) we highly recommend buying two racks and crowning them yourself. Why crown your own rack of pork when a butcher could do it for you? But you can still ask your butcher to help you get ahead. The resulting payoff is huge. Step 1 With the bones facing up and working between every second bone, cut a 3”-long slit into the meat about 1” deep. Step 2 Rub the racks all over with our mustardy herb and garlic mixture. Step 3 Stand racks up on their ends so bones are sticking up. Step 4 Curve racks so ends meet. All together now: Get the recipe: Crown Roast of Pork with Lady Apples and Shallots Speaking of big hunks of holiday meat:
How to Make a Crown Roast
"6 Easy Crockpot Recipes That Will Help You…
Ahh, ganache. Perfector of cakes and creator of sharp edges. And the cause of thrown spatulas and angry, frustrated curses. When it comes to cake decorating I am most definitely a ganache girl. I do love me some buttercream, but when it comes to getting super straight sides and sharp edges, especially under fondant, ganache is my go-to. A question I’ve been asked several times since posting some of my cake recipes is how I get my ganached cakes so straight and the edges so sharp, so I thought I would put together a little tutorial on how I do it. Sharp-edged cakes were made popular in Australia and the finish is now used all over the world. If you ask me (which I know you didn’t, but I figure if you’re reading my tutorial you won’t mind me pretending you did) there are two keys to successfully (and easily) ganaching a cake. Aussies can purchase similar boards from Kelly’s Cake Toppers. The second key is to get your ganache to the right consistency. Chocolate Ganache For Cake Decorating
How to Ganache a Cake - Sweetness & Bite
Artisanal Walnut Bread
<img src="<a pearltreesdevid="PTD1880" rel="nofollow" href=" class="vglnk"><span pearltreesdevid="PTD1881">http</span><span pearltreesdevid="PTD1883">://</span><span pearltreesdevid="PTD1885">pixel</span><span pearltreesdevid="PTD1887">.</span><span pearltreesdevid="PTD1889">quantserve</span><span pearltreesdevid="PTD1891">.</span><span pearltreesdevid="PTD1893">com</span><span pearltreesdevid="PTD1895">/</span><span pearltreesdevid="PTD1897">pixel</span><span pearltreesdevid="PTD1899">/</span><span pearltreesdevid="PTD1901">p</span><span pearltreesdevid="PTD1903">-</span><span pearltreesdevid="PTD1905">cafODhhaQOlCs</span><span pearltreesdevid="PTD1907">. None
Sablé Breton (Shortbread Crust) Recipe
Print RecipeJump To Recipe In my last post, I talked about the delicious char-grilled unagi (eel) I had at an unagi specialty restaurant in Yokohama during my Japan trip. For those of you who are not as familiar with Japanese cuisine, you might be thinking we are barbaric eaters! Well, to be honest with you, I grew up eating eels without feeling it was a foreign ingredient. I was surprised when I found out what eels actually looked like in an aquarium at a young age. Unagi sushi are pretty popular and available at most sushi restaurants, but the satisfaction from eating just-grilled unagi on top of warm rice is completely different and can not be compared. Sometimes my local Japanese supermarket sells imported unagi from Japan. Most Japanese don’t buy a live eel to cook at home. This style of cooking is called kabayaki (蒲焼), similar to Teriyaki. Lastly I want to mention the great nutritious benefit of eating unagi. Don’t want to miss a recipe? Unagi Don (Unadon) Author: Namiko Chen Notes
Unagi Don (Unadon) 鰻丼
Yaki Onigiri (Grilled Rice Ball) 焼きおにぎり
Pressure Cooker Short Ribs 牛バラ肉と大根煮（圧力鍋）
Captain James Cook
Captain James Cook
Captain James Cook
Thanksgiving Day: Cooking, crafts, activities and games
Thanksgiving Activities for Kids
Thanksgiving Crafts, Worksheets, and Activities
Elementary Readers Theater
Cooking Appliances & Gear