FACES OF SUCCESS AND YOU COULD BE NEXT!

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SHAATRA DOES IT

By: Miriam Sasson



Forget about it!

Forget about… salting your soon-to-be-fried foods Save the salting for later. When you salt these palate pleasers before tossing them in the fryer, the salt extracts the food’s natural moisture and causes excess splattering in the pan. The last thing you need in the middle of a frying, flying mess are potential splatter burns. Ouch! Speaking of the frying method, forget about reusing frying oil, too. Heated oil breaks down into saturated fats that are not good for your cholesterol levels.

Go for it!

Whipped cream (such as Richwhip) is a delectable addition to pies and cakes that always hits the spot. But have you ever considered that your  whipped cream can taste even better? Try these culinary tricks to give it a burst of flavor:

·         For chocolate whipped cream, add 3 tablespoons of sugar, 1 tablespoon of cocoa and ¾ teaspoon of vanilla to your whipped topping.

·         For coffee flavor, add 1½ tablespoons of sugar and 1 teaspoon instant coffee.

·         For a lemon ‘n lime tang, add 2 tablespoons of sugar and 1 teaspoon of lemon juice.

By the Number

40%:The percent of protein content in a soybean.

You most certainly grew up on the knowledge that beans are loaded with protein.  It seems, though, that soybeans, in particular, may win the protein prize. Originated in China, soybeans became popular after Commodore Matthew Perry’s 1854 expedition to the Far East, when he brought soybean samplings to Western shores. Soybeans were not originally used as a food item due to its poor flavor. Once hydrogenation came about, however, soybeans took on an edible flavor and a wider audience.

Item of the Month

I don’t know how it took me so long to discover these convenient covers! Delightful Premium produces silicone lids that preserve your food, rendering that irritating process of transferring leftovers no longer necessary. Their hefty and reusable mold is stretchable to accommodate different foods and food vessels. For about 25 dollars, you can receive eight round lids in an assortment of colors and sizes. This kitchen gadget is spill-proof and both freezer and dishwasher safe. Farewell Tupperware and Pyrex! You’ve been replaced!

Q & A

I am always told to avoid hydrogenated oil because of its ill health effects. What is it, and is it really so bad?

Hydrogenated oils are fats that have hydrogen atoms from water added to them. What for, you wonder? When oil carbons are saturated (think “hydrogenated oil” or “saturated fat,” terms you’ll find on the nutrition label) the food takes on a fuller, firmer texture. While the food tastes better and lasts longer because of it, the hydrogenated oil found therein raises cholesterol level and clogs arteries. So along with a high calorie content, foods with hydrogenated oils can precipitate heart disease, Heaven forbid.

Food for Thought

Who doesn’t relish the thought of a warm piece of crunchy, crispy toast straight from the toaster? The secret to that irreplaceable goodness is in a chemical reaction that occurs in breads as they are being heated. French chemist Mr. Maillard, discovered that the browning reaction of toast occurs when the sugars and proteins at the bread’s surface caramelize while heating. The caramelized sugars (starting to sound like candy, this bread!) are what gives the bread its wonderful taste. Toasted bread comes with a price tag, though – very little nutritional value. 

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 (Source: 10,001 Food Facts, Chefs' Secrets & Household Hints by Dr. Myles H. Bader)