Friday, April 15, 2011

Recipe for Easter Chocolates

Make Chocolates for Easter yourself at home

The traditional Easter eggs can be bought or homemade. Here is a recipe for making eggs, rabbits, chickens in the panache.

Easter is almost here. It is time to buy chocolate in subjects that you hide in the garden to please the children. But they can also do it yourself, it's not that complicated. Just follow the recipe step by step, it is a breeze.

The quantities are given for two large eggs. It takes about three hours to make.

250 g cooking chocolate
20 cl cream
250 g chocolate, chopped
80 g butter, diced
egg mold cavities (half-shells of medium size)
pan lice bath
cooking thermometer
Preparation of chocolate shells
Melt the chocolate: put 250 g of cooking chocolate, chopped in a bowl and melt in a bain-marie (water should just simmer), stirring constantly until the temperature of chocolate is between 50 and 55 ° C. Remove the bowl once the chocolate is melted and continue mixing until the temperature of chocolate is back down to 27-28 ° C.
Return the bowl containing the chocolate in the bath for the temperature to rise until 31-32 ° C. Remove from water bath.
With a brush into the molds, greased with melted chocolate. Refrigerate to harden the first layer of chocolate, then make 2 or 3 other layers, making sure each coat to harden before. The different layers must reach a thickness of 3 mm.
Store in a cool time to prepare the ganache to decorate eggs.
Preparing the ganache :

Heat cream in a saucepan and pour in 250 grams of chopped chocolate and whisk quickly to obtain a homogeneous mixture and smooth. Then add 80 g of butter cut into cubes. Cool, stirring occasionally.

Assembly of eggs :

Carefully unmold the half-shells and fill them with chocolate ganache cooled but still pliable. Glue the half-shells with a little warm melted chocolate.
Place eggs reconstituted at least 1:30 in the fridge.
Tips for successful chocolate eggs :

We must choose a chocolate coating of high quality: with at least 32% cocoa butter.
There couverture chocolate pellets: it's more convenient to use.
Trick to keep the temperature of chocolate 30_32 ° C: 10 seconds to pass the bowl in the microwave and check the thermometer.
The melted chocolate can be reused if it has not been mixed with another ingredient, let it harden and then reuse it.
The stripping of shells is tricky: you have to carefully lift the chocolate and let a little air between chocolate and the mold, it facilitates removal.

History of Chocolate Manufacturing

A French person consumes an average of 4.8 kg of chocolate per year. How this has happened to delight us? What are the processes of its manufacture?

The history of chocolate begins in Central America, specifically in the area of ​​present-day Mexico. Legend has it that Quetzalcoatl, the Feathered Serpent god, rewarded the heroic act of an Aztec princess by giving its people the cocoa. This princess was killed for refusing to reveal where the treasure was hidden in his empire.

Native to Central America
The Mayans and Aztecs cultivated cacao trees are they harvested the fruit into a drink, the "coattail" they consumed hot. To prepare, they were roasting the cocoa beans and then ground on hot rocks. The resulting paste was heated and mixed with water, chili ... and transformed into a drink.

This drink, nourishing, invigorating aphrodisiac and was reserved, it seems, to men.

Cocoa beans were also used as bargaining chips for taxes, the purchase of slaves ... For example, a turkey was worth 100 beans when fresh avocado was worth 3.

The arrival of cocoa in Europe
In 1519, the conquistador Hernan Cortes landed in Mexico, where he was welcomed by Moctezuma, the Aztec emperor, who thinks he has before him the god Quetzalcoatl who, as promised, returns after a long journey. Montezuma offers him the famous drink made ​​from cocoa. It is assessed at its fair value by the Spaniard, in 1524, sent a shipment of beans to Charles Quint.

Cocoa made its entry into Europe via the Spanish court, where he is popular, although seen as bitter. To suit the tastes of new consumers, we add the vanilla and sugar.

Chocolate spreads gradually on the European continent: he arrived in Italy in 1594, France in 1615 (by the marriage of Louis XIII with Anne of Austria, daughter of Philip III of Spain) and Germany in 1641.

At that time, chocolate is expensive and is only consumed by the nobles, and in South America by Church people.

The chocolate in the industrial era
With the advent of the industrial era, making chocolate is changing and access to its consumption is becoming more democratic. The development of competition on the one hand and manufacturing automation on the other hand, can sell the precious commodity cheaper.

In 1815 the Dutchman Van Houten installs the first chocolate factory, soon followed by five Swiss. Among them, Cailler (1819), Suchard (1824) and Lindt.

In 1819, Cailler manufactured the first chocolate bar.

In 1821, the chewable chocolate was invented by Britain's Cadbury.

In 1822 to meet growing demand, we proceed to the first cocoa plantations in Africa.

In 1824, the French Antoine Menier installs Noisiel-sur-Marne (94) the first chocolate industrial world.

Making Chocolate
The beginning of the string course begins with the harvesting of cocoa pods. Each one contains between 20 and 40 beans to be extracted from their envelope. They are then left to ferment for a few days, which allows them to lose some of their bitterness. They are then exported.

Arrivals in the factory, they are crushed. It remains to remove the shells and roasting.

Cocoa is then milled to obtain the liquefaction of cocoa butter and the production of cocoa paste.

To reduce the butter content of cocoa, a portion of the dough is pressed again. We are then faced with three different ingredients: cocoa liquor, cocoa butter and cocoa fat (or cake).

To get the chocolate as we eat, dark or milk, mix the dough, butter and sugar and vanilla (and milk in the second case). The result of this mixture is conched, that is to say refined by stirring at 80 ° C, which melts the chocolate and gives it flavor and texture.

Friday, April 1, 2011

Chips For Beginners

French fries

Seems easy to make chips, but there are people that leave some soft, others very hard and are not gold or anything. So I think it's important to start explaining this "plate" so simple.

The first thing you need is potatoes, of course. Peel and wash well under running cold water and are drying up one by one with a role.

Then the potatoes are cut one by one. They can be cut thin and elongated, with a square, etc..

Now check oil in a frying pan. The amount will be about 4 fingers.

Heat the oil to the maximum temperature that allows your kitchen.

The oil will be hot in 2 minutes or so, but to be safe, you can throw a potato in the pan and when you see it as boiling and foam, the oil is hot and ready to take the potatoes.

Reduce the heat and put a mean temperature of your kitchen.

Add some salt to the chopped potatoes and put in the pan with a slotted spoon, carefully. The safest thing is that you do not skip the oil to take the potatoes, since they have just put the salt. If ye lay before, then be formed in the potato water and it is likely that you skip the oil. Therefore I suggest you need take offense at this point.

Now you let the potatoes in the fire, over medium heat until the potatoes are made soft. To find out if they are soft, with a skimmer can touch them to see if they are soft. If you is for general guidance in 15 or 20 minutes will be soft, depending on how hot it was oil.

Once the potatoes are tender, should be brown. To do this, go up the fire, but a tad lower than the maximum temperature of your kitchen, that is, if your fire gets to 9, as you put it to 8.
The leave in the fire until you see that begin to brown, then you use the spatula to move them a little and brown on the other side.

When browned, the slowly do you find the pan and go. Do not forget to turn off heat and remove pan from heat to avoid burning (be careful not to burn you with the pan)

If you cut more chips than can fit in your pan (I usually fry maximum 4 at once), then you must repeat the operation. That is, once you have taken the first pans of potatoes, you lower the heat to medium, will ye lay salt potatoes, ye lay in the pan and, when they are soft, you go up the fire.

Wednesday, March 23, 2011

Chinese Food Flavor

The oriental flavor and seasoning to reach the world

The food is always going to be one of the main points of pleasure and enjoyment to be found in the lives of all people in the world, for the exquisite taste and pleasant aromas immediately cause a good feeling in people, as a delicious food from the mouth, immediately causes a sensation of enjoyment and pleasure, so the food has great importance in people. So you have to get the most out of the different foods that can be found in the world and one of the best meals that can be tested in many parts of the world, China is food thanks to its ancient tradition has achieved excellent flavors that are very pleasing to palates not only of China but a large number of people around the world.

Chinese food is one of the most complete and rich foods that can be found all over the world, since this food has gone through a long historical process of culinary tradition that has helped to achieve excellent flavor and because this has been spread worldwide.

Chinese food is the mixture of all those special paltillos made in different regions of China and then were extended to various parts of the world starting with Southeast Asia, through the whole continent of America coming to Europe.

Chinese food is basically divided into two groups:

"One is the group of starches which represents the basic dishes or main meal, which usually consists of rice, noodles or steamed buns.

"The other is the side dish that is composed of general vegetable or meat different tips.

As you can understand the way in which food is served China is different from Western food, as it serves the opposite, since in most Western societies the main course is meat and starches and vegetables are a complementary part of animal protein.

It should be noted that in China the only food ingredient that is inevitable and very important is rice, they may serve in different ways and get different flavors but the rice in a good, typical Chinese food can not miss.

Another typical aspect of Chinese food is that first solid foods are served such as rice, meat and vegetables and finally the soup, with another feature that differs from Western customs.

In Chinese food is not very common to find that the desserts are served at the end of the meal, most commonly found in the course of all the food regardless of the time in which they should consume, so you can say that desserts as such there is no food in China, as close to these in Chinese food are served sweet dishes.

Oriental Food

Asian food is a favorite today by many people around the world due to its exotic ingredients, intense flavors, bright colors and nutritional benefits.

Oriental food has spread around the world and today we can find Asian restaurants in any part or place we visit.

Usually this type of food is cooked steamed, fried and sauteed.

The main ingredients in Asian cuisine are soya, tofu, rice, bamboo shoots, coconut milk, algae and mushrooms.

In Asian cuisine find Japanese cuisine, Vietnamese, Korean, Chinese and Thai. Each with its own style yet sharing one another several characteristics.

Each type of Asian cuisine is renowned for its specialty, like sushi and tempura in Japanese food, the spring roll in Chinese food and Pad Thai in Thai food.

In general, all Eastern diets high intake of fish, seafood, vegetables and plants, which make them healthy diets recommended by many nutrition experts.

Asian food is not only recognized for its ingredients or specialties, but how to present their dishes, types of utensils, how to cook using a wok and how to eat with chopsticks instead of silverware.

Asians use many varieties of sauces to spice up their dishes. There are many types of oriental sauces: strong highly flavored, spicy, thick and more smooth and light. Each type of sauce is to accompany a particular type of dish.

Some types of salsa are:

- Soy or soy.

- Teriyaki. It is a combination of soybean and sweet and sour sauce.

- Bittersweet. Composed mainly of tomatoes, sugar and vinegar.

- Peanuts. Prepared with coconut and peanuts.

- Sesame. Composed of different types of oil, vinegar and soy.

The most popular Asian dishes and preferred by lovers of this cuisine are fried rice, tempura, spring rolls, wonton soup, Sushi.

Spread of tea in the World

Tea is the second most consumed beverage in the world after water. There are over 3,000 varieties. He drinks for thousands of years and its consumption has spread to almost every country in the world.

The Spanish word "tea" derives from the Amoy Chinese dialect, which is pronounced "tai". Emerged from the first contacts between Dutch and Chinese merchants of the port of Amoy in Fujian province. The practice of using tea leaves to give a good taste to boiling water, was first used in China around 250 BC According to Chinese legend, was the Emperor Shen Nung and scholar who discovered the beneficial properties of tea. One of his wise norms was the provision that, during his reign, all water intended for human consumption was previously boiled. They say that one day, when Shen Nung was resting next to a wild tea tree, a slight breeze stirred the branches, with such good fortune, some leaves fell in the water was boiling. The resulting infusion seemed delightfully refreshing and restorative and that's how he discovered the tea.

The tea comes in contact with Europeans for the first time in India when the Portuguese come to her in 1497, since in India you use was widespread. The first shipment should you get to Amsterdam around 1610 at the initiative of the East India Company. In France the new drink does not appear until 1635 or 1636. In England, you come through the Netherlands and London coffee it became fashionable to the 1657.

Consumption will only gained notoriety in Europe in the years 1720-1730. Then begins a direct trade between China and Europe. Although only a tiny part of Eastern Europe, Holland and England, the new beverage consumed.

In England I get to all social classes, poor and rich people drank. Even states that replaced the gin. Today, taking you at five in the afternoon is a characteristic of this realm. Although China was taking tea long before now it takes more and more people than any other country in the world.

The popularity of tea grew rapidly throughout the world, to becoming, as previously mentioned, one of the most popular beverage in the world. Today there are many tea shops that sell the majority of the known qualities of tea ... Shop you special. In almost all parts of the world you can drink a good cup of fragrant tea.

Saturday, February 5, 2011

Mustard Oil useful for Diabetes

Over a decade ago, this columnist was one of the handful of Diabetologists in the country who resolved to launch a determined campaign against widespread use of so called "refined' oils which were being misguidedly promoted across the length and breadth of the Indian peninsula by self-seeking trio of profit-mongering manufacturers, mutually vying media channels and gullible medical practitioners. There was, then, quite a formidable opposition from protagonists advocating use of these socalled "refined" oils.

Nevertheless, the clock has turned a full circle. And, today, the vindication comes from some of the world's highest medical authorities which outrightly endorse the concept favouring use of Indian ethnic edible oils notably the mustard oil.

In general and more so for Diabetics, mustard oil and not the socalled "refined" oil is the right choice for maintaining an optimum ratio of different fats in the diet. Unfortunately, however, inspite of its Indian ethnic connection, mustard oil is not so widely used for cooking in India and much less so in South India.

Fat Toxicity
In the realms of "Modern Malnutrition", the term " Fat Toxicity" has been coined to describe faulty dietary intake of fats and the consequent hazards. It is to be noted that no drug therapy or medication can fully correct the ill-effects of high fat and refined cereal diets. This has inspired researchers in the fields of Nutrition and Diabetology to reevaluate concepts relating to dietary fats.

The earlier concepts were based mostly on the information available way back in the 1960s when a lot many things were not fully understood. For example, at that time, there was hardly any information available regarding qualitative aspects of fats.

"Refined" oils, which were popularized since 1968 and during the decades that followed, ended up causing more harm than good because they did not take into consideration the relative ratio of different fat ingredients in the edible oil or the cooking medium.

Optimum Ratio of Different Fat Contents
The concept of Omega 6 or N-6 and Omega 3 or N3 fats has virtually revolutionised the entire thinking on the subject.
N-3 fats are required for normal action of Insulin in human body. In addition, N-3 fats offer protection to heart and prevent cancer. Therefore, an optimum ratio of N-6 and N-3 fats in diet is essential for healthy well-being of an individual but the commonly used "refined" oils have a highly disturbed ratio of these ingredients which enhances vulnerability to Diabetes, heart attacks and even cancer.

Contrary to general belief, even the Ghee or coconut oil has a low N-6: N-3 ratio and therefore has no major disadvantages when consumed in limited or moderate quantity.

All said and done, however, the easiest option as an optimally balanced healthy edible oil is mustard oil. Indeed, mustard oil is the right choice.