Selecting, Preparing, and Canning Tomatoes and Tomato Products
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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Physicochemical and Nutritional Characteristics of Solar and Sun-Dried Tomato Powder
Journal of Food Research; Vol. 7, No. 6; 2018 ISSN 1927-0887 E-ISSN 1927-0895 Published by Canadian Center of Science and Education Physicochemical and Nutritional Characteristics of Solar and Sun-dried Tomato Powder Mavis Owureku-Asare1, 2, Ibok Oduro1, Firibu K. Saalia3, Charles Tortoe4 & R. P. Kingsly Ambrose2 1Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana 2Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana, USA 3School of Engineering, University of Ghana, Accra, Ghana 4Food Research Institute, Council for Scientific and Industrial Research, Accra, Ghana Correspondence: Mavis Owureku-Asare, Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, private mail bag, Kumasi, Ghana. Tel: 233-264-646-016. E-mail: [email protected] Received: July 31, 2018 Accepted: August 17, 2018 Online Published: September 10, 2018 doi:10.5539/jfr.v7n6p1 URL: https://doi.org/10.5539/jfr.v7n6p1 Abstract Tomato (Solanum lycopersicum) is one of the most important vegetable plants in the world used in cooking foods. In Ghana, at peak seasons of harvesting tomato, high postharvest loses are incurred because of the absence of industrial tomato processing facilities for value addition into other convenient forms to extend shelf-life. Solar drying is a more efficient and low cost method of enhancing the quality and adding value to tomato. This study was carried out to design a natural mixed mode solar dryer suitable for drying tomato and to investigate the quality characteristics of the dried products. Fresh tomatoes were pre-treated with: a) 1% potassium metabisulfite solution; b) 1 % ascorbic acid solution; and c) used untreated as control. -
Master Thesis, Alberto Zicari, 2019
UNIVERSITY OF SOUTHERN DENMARK The Faculty of Engineering MSc in Environmental Engineering Efficiency and techno-economic analysis of the EU tomato supply chain Supervisor: Prof. Gang Liu Author: Alberto Zicari ____________________________________________________________ Academic Year 2018/2019 Table of contents List of tables ...................................................................................................................................... ..3 List of figures .................................................................................................................................... ..3 1. Abstract ............................................................................................................................................ ..6 1.1. Goals of the thesis ......................................................................................................................... ..7 1.2. Methodology and data sources .................................................................................................... ..7 1.3. Scheme of the thesis ..................................................................................................................... ..8 2. Introduction: the raw product ......................................................................................................... ..9 2.1. Cultivation ..................................................................................................................................... ..9 2.2. Description ................................................................................................................................... -
¡Buen Provecho! Quesos Embutidos Frituras
EMBUTIDOS ¡BUEN PROVECHO! Jamón ibérico de bellota Fermín ‘Hey, you’re here! So start eating…’ Hand-carved, dry-cured ham from the Pan de cristal con tomate legendary free-range, acorn-fed, Toasted slices of uniquely crispy and ibérico pigs of Spain 35 per oz ethereal bread brushed with Jamón ibérico Fermín fresh tomato 12.5 Dry-cured ham from the legendary Anchoas españolas black-footed ibérico pigs of Spain 18 Don Bocarte Spanish anchovies 8.5 Jamón serrano Fermín Pasamontes Manchego 18-month salt-cured serrano ham 12 (D.O. Manchego, La Mancha) A sweet Lomo ibérico de bellota Fermín and tangy sheep’s milk cheese 6 Smoke-cured acorn-fed pork loin 14 Piquillos Julian de Tolosa Chorizo ibérico de bellota Fermín Confit of piquillo peppers with A dry-cured chorizo made with ibérico lardo 6.5 ibérico meat 12 Salchichon ibérico de bellota Fermín A dry-cured sausage made with ibérico QUESOS meat 12 Selection of 3 cheeses 28 Selección de embutidos Caña de cabra con higos A selection of jamón ibérico Fermín, jamón (Murcia) A soft, semi-sweet goat’s milk serrano, lomo, salchichon and chorizo cheese paired with raisin walnut bread ibérico de bellota Fermín 30 and fig jam 10 Add jamón ibérico de bellota 15 Idiazábal con membrillo (D.O. Idiazábal, Basque Country and FRITURAS Navarra) A smoked, nutty-flavored sheep’s ‘Frying is overrated… Yeah right!’ milk cheese paired with quince paste 10 Patatas bravas* San Simón con garapiñado de frutos secos A Jaleo favorite with spicy tomato sauce (Galicia) A smoked cow’s milk cheese paired and alioli 11.5 with -
You Be the CHEF! (Serves 4)
Pizza dal Forno a Legna Antipasti e Insalate MARGHERITA SALUMI FATTI IN CASA T oma to sau ce, b asil, oregano & fresh mozzarella 1 6 Sa mp ling , house made salumi & charcuterie, pickles, marinated olives 16 PROSCIUTTO COTTO Add cheese 3 add “bomba” bread 4 Tomato sauce, home made “p ro sciu tto co tto ”, mozzarella Rico tta & organic arugula 18 INSALATA COTOGNE E UOVO Baby kale, Jelich farm quince, sweet balsamic onions SALSICCIA E FUNGHI Tomato sauce, homemade spicy sausage, wild mushrooms & mozzarella 1 8 Crispy egg & guanciale; mustard dressing 1 3 SCHIACCIATA NDUJA E BROCCOLI RABE INSALATA PRIMAVERILE Housemade “nduja” spicy sausage , marinated broccoli rabe & caciocavallo cheese 1 9 Org an ic local baby lettuces, rad ish es, fresh herbs Sunflower seeds, Go rgo nzo la Dolce, red wine vinaigrette 1 0 PIZZA PESTO E CALAMARI Basil pesto sauce, cherry tomatoes, potato, fresh calamari, olives & mozzarella 1 8 TERRINA DI POLIPO Poached and pressed Mediterranean octopus, potato Add Prosciutto 5 Add Farm egg 3 Add Arugula 3 Add Mushrooms 3 Olives, cherry tomato, celery hearts & wild arugula 1 6 Pesce e Carne BURRATA E CORNO DI TORO Fresh burrata cheese, marinated “corno di toro” peppers GUAZZETTO ALLO ZAFFERANO Pan roasted cod, salt spring mussels, fresh bay scallops, whole shrimp Basil oil & carta musica 1 5 Clams & calamari, sa ffron , cherry tomatoes broth with fregola Sard a 2 9 BRUSCHETTA DI CINGHIALE BRANZINO E RISO NERO E ZUCCHINE Hand pulled braised wild boar, onion, Chianti vinegar on grilled ciabatta 1 5 Grille d Mediterranean -
Antidepressant Cookbook
Recipe&Book& with&shopping&and&budge4ng&4ps& Compiled)by)Natalie)Parle1a,)Dorota)Zarnowiecki,)) Svetlana)Bogomolova,)Amy)Wilson) Contents List: What%is%a%Mediterranean%diet%% % Fish%oil%–%why%is%it%good%for%you%% % 1.#Snacks## # Fruit%balls% 1% Guacomale% 2% Humous% 3% Nat’s%banana%and%blueberry%muffins% 4% Popcorn% 5% 2.#Main#Meals## # Baked%potato% 6% Chickpea%and%eggplant%paella% 7% Chilli%beans% 8% Eggplant%Moussaka% 9% Eggplant%Parmigiana% 10% Gado%Gado% 11% Greek%baked%butterbeans% 12% Greek%lentil%soup% 13% Greek%yiros% 14% Hearty%vegetable%and%barley%soup% 15% Homemade%fish%and%chips%with%tomato%sauce% 16% Lentil%nut%burgers% 17% Mediterranean%roast%vegetables% 18% Pasta%with%fish%and%lentils% 20% Pasta%with%tomato%sauce%and%chickpeas% 21% Pesto%pasta%with%roast%pumpkin% 22% Pita%pizzas% 23% Potato%fritters%(Latke)% 25% Pumpkin%soup% 26% Quinoa%burgers% 27% Red%lentil%soup% 28% Seam%bream%with%cherry%tomatoes%by%Gennaro%% 29% Shepherd’s%pie%with%lentils% 30% Spaghetti%with%meat%balls% 31% Spicy%pumpkin%and%blackUeyed%bean%stew% 32% Spinach%and%rice%casserole% 34% Spinach%cheese%rice%bake% 35% Spinach%fetta%risotto% 36% Stuffed%mushrooms% 37% Stuffed%green%capsicum% 39% Tuna%fish%cakes% 40% Yellow%split%pea%dahl% 41% Contents List (continued): 3.#Side#dishes# # Beetroot%apple%carrot%salad% 42% Beetroot%green%bean%walnut%salad% 43% Calaprese%salad% 44% Cannellini%beans% 45% Chickpea%and%tuna%salad% 46% Corn%fritters% 47% Eggplant%salad%with%yoghurt%mint%sauce% 48% Fennel%olive%orange%salad% 49% Green%beans%with%tomato% 50% Green%salad% 51% Haloumi%salad% 52% Pumpkin%rocket%salad% 53% Spanakopita%(cheese%and%spinach%pastries)% 54% Spinach%with%olive%oil%and%garlic% 55% Steamed%vegies% 56% Tabouli% 57% 4.#Desserts# # Apple%crumble% 58% Fruit%salad%with%yoghurt% 59% Spicy%stewed%fruit% 60% Svetlana’s%fruit%jelly% 61% 5.#Shopping#and#budgeting# # Shopping%and%budgeting%workshops% 63% Starter%shopping%list% % Cost%of%recipes% % % % A traditional Mediterranean-style diet is rich in these foods: - Fruit - Vegetables - Extra virgin olive oil - Legumes (e.g. -
Conagra Foods Citizenship Report 2016 Table of Contents
ConAgra Foods Citizenship Report 2016 Table of Contents Overview & Approach Better Planet Good Food Stronger Communities About This Report Leadership Perspective 2020 Sustainability Vision Food Safety & Quality Business Ethics & Reporting Parameters 90 Human Rights ConAgra Foods Locations 91 Letter from CEO 4 Focusing on Management Approach 36 What Matters Most 11 Management Approach 65 Key Impacts, Risks & Audit & Certification Opportunities 92 Our Approach to Environmental Programs 39 Code of Conduct 66 Management 13 Data Summary 94 Citizenship Home Food Safety 40 GRI Content Index 98 Governance 5 Culture & Workplace Climate Change & Our Citizenship Philosophy Energy Efficiency Nutrition Management Approach 68 and Focus Areas 5 Employee Management Approach 14 Management Approach 41 Materiality 6 Health & Safety 69 Scope 1 & 2 Portion & Calorie Control 43 Stakeholder Engagement 8 Employee Wellness 72 GHG Emissions 17 Dietary Variety 44 Our Value Chain 9 Diversity & Inclusion 73 Scope 3 GHG Emissions 18 Heart Health 48 Learning & Development 76 Sustainable Transportation 19 Communication Through Energy Labeling & Outreach Community Impacts Use & Efficiency 21 & Philanthropy Nutrition Labeling 49 Impacting Hunger 77 Genetic Modification 50 Water Resources Partnerships 79 Allergen Labeling 51 Management Approach 22 Volunteerism 83 Interacting with the Water Use 24 Nutrition Community 52 Omaha Initiatives 86 Water Risk 25 Advertising to Children 53 Eliminating Waste Responsible Sourcing Management Approach 27 Management Approach 54 Zero Waste to Animal Welfare 55 Landfill Journey 28 Local Sourcing 56 Eliminating Food Waste 30 Sustainable Palm Oil 58 Packaging Sustainability 32 Sustainable Agriculture 59 TABLE OF CONTENTS 2 Overview & Approach It’s been a very transformative year for Good Food ConAgra Foods as we continue on our We are a food company at our core and food safety and quality is the single most journey to become a higher performing, important issue to our industry. -
Roosters Crow Newsletter Over Forty Years of Friendship & Community Service Ending Childhood Hunger Volume 115, April, 2020
Roosters Crow Newsletter Over Forty Years of Friendship & Community Service Ending Childhood Hunger Volume 115, April, 2020 President’s Message David A. Selleck, President A Message from our Social Media Guru, Alison: Hello my fellow Roosters & Rooster Hello Roosters, Advocates, As we are #AloneTogether, we can use our Social Media to keep us close virtually. It’s April and we are going through a transitional moment as a country, a If you are not a member of our Roosters Group....Now is the people. Covid-19 has impacted all of time to join it. (Contact me if you need help!) us in one way or another. Some of us are more impacted than others, so instead of writing a long Here is a link....you will need to be logged into Facebook message about washing your hands or doing your part, I https://tinyurl.com/RoostersGroup want to take this opportunity to just take a breath and Thank you to all those who are posting videos and photos, and remind everyone to be compassionate to one another and who have commented and started conversations. to reach out your hand to someone in need. As a society, we are changed forever, and when we Here are some fun things you can post so that the Roosters can emerge from this, things will be different as we know it feel close in our hearts and minds, even though we are all today. And I don’t mean that in an apocalyptic or spending the majority of our time isolated, keeping ourselves and others safe from COVID-19 catastrophic kind of way. -
Doppio Zero DOPZER Dinner Dinner Me Small Plates Pasta Red Pizza
Doppio Zero DOPZER Dinner Dinner me Small Plates Pasta Red Pizza Olives Plate 6 Margherita 14 Lasagna 18 Assorted Mediterranean olives Tomato sauce, homemade mozzarella, with herbs and lemon zest Homemade Neapolitan style meat lasagna parmigiano reggiano, basil and E.V.O.O Fried Calamari and Shrimp 13 Deep fried calamari, shrimp, fresh Marechiaro 19 Pulcinella 19 vegetables Homemade squid ink tagliolini, jumbo Light San marzano tomato, eggplant, Cherry tomato, Fior di latte mozzarella, Polipo Alla Griglia 16 scallops, clams, roasted garlic, in light spicy tomato sauce baked ricotta salata on top basil pesto Grilled Mediterranean Octopus, served with arugula, radicchio, with Manfredi 19 La Piccante 19 anchovies dressing San Marzano tomato, fior di latte Flat wide ribbon pasta, with black Croquette 9 truffle cream fried shitaky on top mozzarella, calabrian spicy salami, red onion, basil, baked ricotta salata on top Potato croquette with gruyere Fettuccine Wild Boar 19 cheese, parmesan cheese, leeks, La Carne 19 Homemade fettuccine with braised parsley, served with truffle fondue San marzano tomato, fior di latte wild boar, pecorino sardo cheese Brussels Sprout 10 mozzarella,, spicy spanish chorizo, spicy Bottarga e Clams 20 Italian sausage , basil Fried Brussels sprout, Pancetta, Fresh spaghetti, clams, cured Fish parmigiano regiano, red wine vinegar Jalapeño 19 Roe, roasted garlic, lemon zest, San Marzano Tomato, homemade Polpettine 10 Italian chilies mozzarella, Italian Salami, spicy Italian Neapolitan style meatballs sausage, Leeks, -
Technique of the Quarter: Examining Sauces
TECHNIQUE OF THE QUARTER: EXAMINING SAUCES Sauces are often considered one of the greatest tests of a chef’s skill. The successful pairing of a sauce with a food demonstrates technical expertise, an understanding of the food, and the ability to judge and evaluate a dish’s flavors, textures, and colors. THE PURPOSE OF SAUCES Most sauces have more than one function in a dish. A sauce that adds a counterpoint flavor, for example, may also introduce textural and visual appeal. Sauces generally serve one or more of the following purposes. Introduce Complementary or Contrasting Flavors Sauces add flavor to a dish. That flavor can be similar to the flavor of the food you are serving it with. For instance, you might choose a velouté made with chicken stock to serve with a chicken breast dish and one made with shellfish stock to serve with a shrimp dish. Choosing a sauce with a similar base flavor tends to complement and intensify the flavor of the main item. On the other hand, you can choose a sauce that adds a contrasting flavor. A good example would be a red wine sauce that introduces some bright and acidic flavors to a dish that features beef. The contrast between rich, savory beef flavors and the sharp taste of the wine makes the beef stand out. Add Moisture A sauce can add moisture to naturally lean foods such as poultry, fish. A sauce can also compensate for the drying effect of certain cooking techniques, especially broiling, grilling, sautéing, and roasting. Grilled foods may be served with a warm butter emulsion sauce like béarnaise or with compound butter. -
Molto-Trattoria-Dinner-Menu.Pdf
Salads Caesar Salad: romaine hearts tossed with Garden Salad: mixed greens with tomatoes, Caesar dressing, shaved Parmigiano & croutons 12 cucumbers, carrots and ricotta salata 12 Rucola Salad: arugula salad, shaved Parmigiano Gustosa Salad: mixed greens, caramellized pecans, cheese & chopped tomatoes. 12 strawberries & crumbled Gorgonzola cheese. 13 Antipasti Frittura Mista: fried shrimp, calamari and jumbo shrimp Parmigiana di Melanzane: lightly breaded eggplants served with homemade marinara sauce 15 layered with mozzarella, tomato sauce & Parmigiano 16 Burrata: fresh burrata, arugula and tomatoes 16 Cozze: mussels sautéed in a garlic, white wine, Caprese: homemade Fiordilatte mozzarella parsley, crushed red pepper with local tomatoes & fresh basil 14 & fresh tomato sauce, served with toasted bread 16 Bruschetta: four slices of homemade bread Vongole: clams sauteed in garlic, white wine, with tomato, garlic and fresh basil 8 parsley, crushed red pepper served with toasted bread 16 Focaccia Stella: tomatoes, arugula, Parmigiano, Bufala Mozzarella: with Prosciutto di Parma 19 Kalamata olives & fresh mozzarella (serves 2) 22 Homemade Meatballs: served with marinara sauce 14 Imported Cured Meats & Cheeses Sm: 16 Lg: 26 Soup: homemade soup of the day 10 Primi Piatti Homemade Ravioli of The Day Ask your server Spaghetti Carbonara: imported Italian spaghetti with pancetta, eggs, black pepper & Pecorino Romano 22 Tagliatelle Bolognese: homemade pasta Pizza with Bolognese sauce 24 Queen Margherita: tomato sauce, mozzarella, Lasagna: fresh homemade -
Al Dente Spaghetti, a Fresh Tomato Sauce and Shrimp Sautéed in a Lemon Garlic Basil Oil and Baked with Plenty of Mozzarella
40 Al dente spaghetti, a fresh tomato sauce and shrimp sautéed in a lemon garlic 20 basil oil and baked with plenty of mozzarella and Parmesan. It’s comfort food 1 Whisk taken up a notch. EQUIPMENT If you ordered the Carb Conscious version, we sent you zucchini and squash “noodles” instead Large Saucepan of pasta, reducing the carbs per serving to 29g. Skip boiling water in step 1 and skip step 2 Large Skillet completely. Use the uncooked zucchini and squash noodles in place of the cooked pasta in Casserole Dish step 3. We love this dish as a basked pasta, but if you’re in a hurry, skip the baking and have it on the FROM YOUR PANTRY table in just 20 minutes. Olive Oil Salt & Pepper Shrimp is a good source of selenium, omega-3 fatty acids, vitamin B12 and astaxanthin, a natural and powerful antioxidant. 6 MEEZ CONTAINERS Spaghetti Yellow Peppers Tomato Herb Sauce Lemon Garlic Basil Oil Health snapshot per serving – 575 Calories, 15g Fat, 47g Protein, 66g Carbs, 11 Freestyle Points. Shrimp Have questions? The dinner hotline is standing by from 5 to 8 pm at 773.916.6339. Italian Cheese INGREDIENTS: Shrimp, Spaghetti, Tomato, Bell Peppers, Red Onions, Mozzarella, Parmesan, Monterey Jack, Basil, Garlic, Thyme, Oregano, Mayonnaise, Lemon. 1. Getting Organized Use enough Put a large saucepan of water on to boil over high heat. Preheat oven to 400 degrees and water to spray or lightly brush a casserole dish with oil. cover the While the water is coming to a boil, pat dry the Shrimp, and generously salt and pepper.