Asian Recipes BlogThe Unrivaled Practical Guide for Asian Cooking...demystifies the flavors of the east.....Difference between black and green olives- June 24, 2008 They are essentially the same fruit, picked at different stages of ripeness: unripe olives are green, black are fully ripe, and those with a violet tinge are picked sometime in-between. Black olives have a fruitier taste than the green and are more often used in cooking. Olives are one of the oldest processed foods known to man, and there are many regional varieties and preferences. In Spain, there are smooth, green table varieties, from large queen olives to the refined manzanilla often sold..http://www.asianonlinerecipes.com/rss/item/1591 Difference between ordinary and virgin olive oil- June 23, 2008 Olive oils are classified according to their level of acidity. The first cold pressing of a high grade of olives produces the finest olive oil, with a maximum acidity level of only 1 percent and this is called extra-virgin olive oil. Further processing by heat produces more oil, which decreases in quality and flavor. Fine virgin olive oil contains a maximum acidity level of 1.5 percent; ordinary virgin olive oil of 3 percent. Plain olive oil, sometimes called pure olive oil, is made from a...http://www.asianonlinerecipes.com/rss/item/1590 How long can we reheat frying oil- June 22, 2008 Oil that is frequently reheated in a deep-fryer is likely to become rancid in time. Its vitamin content also reduces, the flavor may become unpleasant, and it is possible for harmful substances to be produced if the oil is overheated. Discard any frying oil that smells unpleasant, produces too much foam when heated, creates smoke easily and has become dark in color. In general, you should reheat oil two or three times only before discarding it. Each time it is used, the oil should be allowed.http://www.asianonlinerecipes.com/rss/item/1589 Best oil for cooking- June 21, 2008 There are more than 20 different culinary oils available, including avocado and pumpkin seed oils; in addition, there are many varieties of olive and flavored oils. Oils which are fairly neutral in flavor and can withstand high temperatures, such as those made from corn, grapeseed, peanut, rapeseed (canola) and sunflower, are best for cooking. Others, such as almond, hazelnut, sesame and walnut oils, are more suitable for flavoring foods. Some oils, such as olive, may be used for both. ...http://www.asianonlinerecipes.com/rss/item/1588 What does the term offal include and can we freeze offal- June 20, 2008 It covers all edible, internal parts of animals, such as kidneys and liver, also brains, cheeks, ears, stomachs, sweetbreads, tripe and tongue. Offal must be absolutely fresh before freezing. Look for moist, shiny meat, and avoid buying any that has a greenish color, slimy surface or an unpleasant smell. Liver can be frozen either in large pieces or sliced. Calf's kidneys should be chopped up, but lamb's kidneys can be frozen either whole or halved. Sweetbreads are best frozen whole, after...http://www.asianonlinerecipes.com/rss/item/1587 The difference between oatmeal and oatflakes- June 19, 2008 Both are processed from the oat cereal, but oatmeal is ground from the whole kernel while oatflakes are made from steamed and rolled oats. Oatmeal is graded according to how finely it is ground; the largest is pinhead oatmeal, followed by coarse, medium and fine. Both oatmeal and oatflakes can be used in sweet or savory dishes. Because oatflakes (also known as rolled oats or porridge oats) have been lightly steamed, they cooked faster than oatmeal. Oatmeal is used in stuffings and coatings...http://www.asianonlinerecipes.com/rss/item/1586 Are oats good for the heart- June 18, 2008 Generally speaking, oat grains are a highly nutritious food: they contain carbohydrates, protein and fat as well as iron, potassium and most B-group vitamins. Oats also contain soluble fibers that turn into a jelly-like consistency when cooked; these have been connected in various studies to cholesterol-lowering activity in the body. Though there is not enough firm evidence to confirm this, oats are regarded as very beneficial in the diet. Asian Recipeshttp://www.asianonlinerecipes.com/rss/item/1585 How to overcome bitter walnuts- June 17, 2008 The flavor of walnuts can vary depending on their freshness and country of origin. If you have bought some which you find bitter, their flavor can be mellowed by blanching them. Crack open the nuts and put the kernels in a small saucepan of boiling water. Boil gently for a minute, then drain and dry before using. For the best flavor, make sure that walnuts are absolutely fresh. To test the freshness of shell-on nuts, weigh them in your hand individually - each one should feel heavy and not...http://www.asianonlinerecipes.com/rss/item/1584 Some say nuts are very healthy, while others say they are high in fat: who is right- June 16, 2008 Both statements are correct. All nuts, but particularly peanuts and almonds, are a good source of protein, and play an important part in a vegetarian diet. They are also a good source of B-group vitamins. However, all nuts except chestnuts are high in fat and therefore high in kilojoules, so anyone on a low-kilojoule diet should avoid them. Macademias, pine nuts and walnuts are highest in fat; pine nuts and walnuts are highest in fat; pine nuts and hazelnuts contain less saturated fat then...http://www.asianonlinerecipes.com/rss/item/1583 Best way to keep nuts fresh and full of flavor- June 15, 2008 Because of their high fat content, nuts turn rancid quite quickly in warm or damp conditions and they are best bought only when you intend to use them, and in small quantities. They can be stored in the refrigerator or freezer, providing they are kept very dry, or in airtight plastic containers. Nuts sold in vacuum-sealed packs showing a 'use-by' date are the best to buy, as they will keep in a cool, dry cupboard until you are ready to use them. Once the packet has been opened, however, the..http://www.asianonlinerecipes.com/rss/item/1582 |