The Kitchen Wizz‰ Peel & Dice
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It Really Brightens up Hearty Vegetables, Like Broccolini, and Something Magical Happens When It’S Combined with All That Sauteed Garlic
And thank you for the support! A zine is about the here and now. As I am typing this we are seven months into the pandemic. The restaurant has been open for a bit, mostly for delivery. We have a little outdoor seating, in the form of a few hijacked parking spots out front. There are tables up and down the block and people don’t mind much. That’s how things are now. The city is allowing some indoor dining, but we won’t be doing that any time soon. But let’s go back a few decades for the back back story... Since the 80s, I’ve been cooking vegan food in Brooklyn as a way to bring people together. In the form of feminist potlucks or hosting brunches at any of the two dozen apartments I’ve lived in all over the borough. Feeding people in the park through volunteer organizations, or at fur-free Friday in the 90s. Even just cooking some latkes for my family at Hannukah. Really, any opportunity to serve people vegan food and I’m in. So having a vegan restaurant in Brooklyn, just a few blocks from where my grandfather grew up actually, was a natural culmination of passion, community and a sense of duty. A few years ago, when I was well into my forties, I was lucky enough to partner with Sara and Erica, whose family also has had ties to the neighborhood for decades and who also just want everyone to eat vegan. Well, great! A meal is born.. -
The Modern Food Dictionary
THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water. -
Instruction and Recipe Booklet
INSTRUCTION AND RECIPE BOOKLET Cuisinart® Elemental™ 13-Cup Food Processor with Dicing Kit FP-13D Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. RECOMMENDED MAXIMUM WORK BOWL CAPACITY FOOD CAPACITY Sliced or shredded fruit, vegetable or cheese 13 cups Chopped fruit, vegetable or cheese 6 cups Puréed fruit or vegetable 6 cups cooked Chopped or puréed meat, fish or seafood 2 pounds Thin liquid (e.g., dressings, soups, etc.) 8 cups Cake batter 8-inch cheesecake batter; 1 box (15.25 ounce) cake mix Cookie dough 5 dozen (based on average chocolate chip cookie recipe) White bread/pizza dough 4 cups (all-purpose or bread flour) Nuts for nut butter 4 cups RECOMMENDED SMALL WORK BOWL CAPACITY FOOD CAPACITY Chopped fruit, vegetable or cheese 2 cups Puréed fruit or vegetable 2 cups Thin liquid (e.g., dressings, soups, etc.) 2 cups Nuts for nut butter 1 cup 2 6. Always read the Assembly Instructions IMPORTANT UNPACKING thoroughly before using your food processor. INSTRUCTIONS 7. When ready to use your machine, unlock the accessory storage case, lift the cover and This package contains a Cuisinart® ElementalTM remove the clamshell to access the small 13-Cup Food Processor and accessories: metal chopping/mixing blade, dough blade, Large 13-cup work bowl, small 4.5-cup work bowl, large metal chopping/mixing blade, stem work bowl cover with multiple feed tubes with adapter, adjustable slicing disc, and reversible interlock, flat work bowl cover, accessory storage shredding disc. Each is in a cavity. case, dicing kit and instruction/recipe book. -
Handbook of Handmade Pickles
PM Formalization of Micro Food Processing Enterprises (PM-FME) Scheme HANDBOOK OF HANDMADE PICKLES AATMANIRBHAR BHARAT Indian Institute of Food Processing Technology Ministry of Food Processing Industries, Government of India Pudukkottai Road, Thanjavur Tamil Nadu Indian Institute of Food Processing Technology ` TABLE OF CONTENTS Page No. Chapter 1: Introduction 1.1 History of Pickles 3-4 1.2 Minimization of Post-Harvest Losses 4 1.3 What are Pickles? 4 1.4 Importance 5 1.5 Statistics 6 1.6 Value Added Products From Handmade Pickles 7-8 1.7 Scope of Pickle Industry 9 Chapter 2: Processing of Handmade Pickles 2.1 Pickle Processing 10-11 2.2 Raw Material 11-12 2.3 Current Trends in Pickle Making 12-15 2.4 Types of Pickle Making 15-20 2.5 Formulation of Pickle Making 20-28 Chapter 3: Packaging of Handmade Pickles 3.1 Characteristics of Pickles 29-33 3.2 Packaging Materials used for Pickles 33-38 3.3 Quality Considerations During Packaging 38-39 3.4 Future Trends 39-40 Chapter 4: Food Safety Regulations & Standards 4.1 Food Standards 41-43 4.2 Food Safety 43-46 4.3 Labeling Standards 46-48 PMFME Handbook of Handmade Pickles 2 Indian Institute of Food Processing Technology ` CHAPTER 1 INTRODUCTION 1.1 History of Pickles India is a rich country in horticulture that produces a wide range of fruits, vegetables, spices, ornamental and medicinal plants. It is the world's second-largest vegetable producer. Unfortunately, huge post-harvest losses occur (10-25%) annually. it is mostly due to inefficient post-harvest management activities. -
Ph.D. Dissertation
Efficacy of Ultraviolet Light and Antimicrobials to Reduce Listeria monocytogenes in Chill Brines By Priti P. Parikh Dissertation submitted to the faculty of the Virginia Polytechnic Institute and State University in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Food Science and Technology Approved: Robert C. Williams, Chair Kumar Mallikarjunan Joseph D. Eifert Joseph E. Marcy November 1, 2007 Blacksburg, Virginia Keywords: Listeria monocytogenes , ultraviolet light, brine, citric acid, dimethyl dicarbonate, hydrogen peroxide Copyright 2007, Priti Parikh Efficacy of Ultraviolet Light and Antimicrobials to Reduce Listeria monocytogenes in Chill Brines by Priti P. Parikh ABSTRACT Chill brines used in ready-to-eat meat processing may be an important source of post- processing contamination by Listeria monocytogenes . The purpose of this study was to determine the efficacy of ultraviolet light (UV) in combination with antimicrobials to reduce L. monocytogenes in fresh and used chill brines. Three different antimicrobials were used in combination with UV; citric acid (CA, 0.2 and 0.5%), dimethyl dicarbonate (DMDC, 250 and 500 ppm), and hydrogen peroxide (HP, 2000 and 4000 ppm). For fresh brine studies, brine (8.0% w/v NaCl) was prepared and inoculated with a cocktail of three L. monocytogenes strains (approximately 6 log CFU/mL). Brine was treated with UV alone, antimicrobials alone, and combination of UV and antimicrobials. Moreover, to observe the effect of treatment temperature and brine circulation through the UV system on survival of listeriae cells, inoculated brine was circulated through the system without any treatment that served as control for all the treatments. -
Full Curriculum Overview
COOKING WITH CURIOSITY ion 1 and Nick Lee COOKING WITH CURIOSITY This curriculum is written with sixth- to ninth-grade students in mind. However, all of the lessons are easily adaptable for younger students. To adapt for earlier grades, we suggest integrating more synchronous learning and guiding students through the lessons. The curriculum is intended to be taught sequentially, starting with unit one and ending with the final project in unit four. However, each lesson and unit can be taught on its own. All lessons are written to a student audience and can be completed asynchronously with teacher supports. Curriculum Goals The goals of this curriculum are to introduce students to cooking skills and reflection practices so that they can cook confidently on their own terms. Skill development lessons and choice-based recipes encourage personalized learning. Lessons include space for students to apply those skills to personal food histories and stories. Ideally, students will walk away from these lessons with practical kitchen skills, a curiosity-driven approach to food, and a deepened connection to the dishes and recipes that are meaningful to them and their family members. Essential Questions • How might learning new skills in the kitchen encourage students to question expectations of perfection, allowing students to let themselves make mistakes and experiment? • How might skills-based kitchen lessons teach students to experiment and cook on our own terms? • How might cooking create a deeper relationship with the past—connecting food histories and family traditions and stories—and what foods are meaningful to each student? Guiding Principles The curriculum is centered on three guiding principles that support learning in the kitchen. -
Appendix G: Produce Yield Ranking Tool Produce Yield Ranking Tool
52 CONTENTS APPENDIX G: PRODUCE YIELD RANKING TOOL PRODUCE YIELD RANKING TOOL 5 Ingredient is entirely edible and versatile. THIS RUBRIC IS BASED ON: Ingredient is entirely edible and versatile, the part(s) • How much of an ingredient is edible, 4 that is/are typically discarded could be used, but may • How versatile the ingredient is, and not add value to a dish. Ingredient has part(s) that are NOT edible and are • How much value it will add to a dish 3 challenging to repurpose, but what is edible is and the guests’ dining experience. versatile. Ingredient has part(s) that are NOT edible and 2 challenging to repurpose, and the edible part(s) are not versatile. Ingredient is mostly INEDIBLE and challenging to 1 repurpose. VEGETABLES Ingredient Score Reasons Recommendations Acorn • The entire ingredient is edible, including the • Seeds can be toasted and eaten like Squash skin and seeds. pumpkin seeds. • Compared to other squash, the skin of acorn • Could be used as an edible bowl (like 5 squash is typically thin and delicate. a bread bowl). • It’s simple and easy to cook. • SAMPLE DISH: Rice pilaf, garnished with toasted acorn squash seeds served in an acorn squash bowl Artichoke • Most of the artichoke is not edible and would be challenging to repurpose. • Leaves can be cooked and eaten, but the 2 yield is very low; so it would not add much value to a dish. • The heart of the artichoke is the only true edible part. Asparagus • The entire ingredient is edible, but yield • SAMPLE DISH: Spring asparagus and depends on quality. -
Recycling of Fermented Brine in Citron Curing1
Recycling of Fermented Brine in Citron Curing1 L. E. Cancel and E. R. de Hernández2 ABSTRACT Fermented brine in citron curing was recycled successfully by centrifu- gation at 12,000 r/m of the used solution to remove suspended material, and then adding salt to the desired level of concentration. Eleven consecu tive fermentations using the recylced brine produced good cured citron. Brine reusal in citron curing makes three important contributions to the citron curing industry: 1) It shortens fermentation time to about two days; 2) it can save about 78 percent of the salt used; 3) it eliminates the brine waste disposal problem. INTRODUCTION Fermentation of citrons and cucumbers is conducted in brine. The pro cess is characterized by prolonged periods of curing during which numerous microbiological, chemical, and physical changes take place (1,2,4,5). The curing of both citrons and cucumbers can be divided into two steps: a) initial phase or fermentation period during which the fruit or vegetable pulp is conditioned or modified for further candying or pickling, and b) a brine storage period before the final operation of candying and/or piclding. The initial phase or fermentation period in both cases takes a minimum of 5 to 10 days by adjusting the concentration and the temperature of the brine. The period may be extended several months, however, if proper conditions are not maintained. Citron fruit is sliced in halves or diced to the desired size and placed in a salt solution (brine) for fermentation. This process removes the bitterness, clears the mesocarp, softens the tissues, and makes it possible to absorb high concentrations of sugar. -
During Exercise
How do you review safety & sanitation? How do you teach knife skills? Talk about knife cuts, demonstrate with potatoes, practice on potatoes, 2 per person, and then fry potatoes or bake with variety of seasonings. Use youtube videos to show knife cuts Paper is used to see the size of the cuts Review sanitation then make chicken Caesar salad. One person is designated as the safety supervisor. Case study of student that is doing things that are wrong. Show the bacteria found on a cell phone. Keep phones put away during labs. Poison Picnic – CDC Website Knife skills use knox gelatin in sheet pans, cut then melt down and reuse Cut veggies then use the next day in a soup lab, make French fries, vegetable tray Kahoot for review game Glo germ – toss a ball and then check hands in black light Set up kitchens with mistakes have students identify them, caution tape to rope off Kitchen ninja game – New Mexico state univeristy Knife skills, frittata. Make all knife cuts with paper and a ruler, cut up and put in an envelope Relay with knife skills What labs do you do? Safety & Sanitation- 3 different dips, chicken stir fry, cream of tomato soup, salsa demo Steak stir fry, whole wheat turkey wrap, eggs benedict Yeast breads – 2 day cinnamon rolls, pretzels, angel rolls, scones with cinnamon buter Consumerism – calzones, different types of mac & cheese Crunch wraps – like taco bell http://life-in-the-lofthouse.com/taco-bell-crunchwrap-supreme-copycat/ Create your own salad from basic supplies Chicken strips with Haney mustard sauce Recipes with less -
Effective Tips to Becoming a Master of Healthy Eating
MEAL PLANNING, HEALTHY COOK BOOK, MEAL PLANS _____________________________________________________________________________________ Effective tips to becoming a master of healthy eating: 1. Know the 3 important blood sugar stabilization principles: • Eat a balanced meal every 3-4 hours • Maintain balanced nutrient ratios at every meal (protein, fat and carbs) • Consume the correct amount of calories at each meal (based on metabolic rate testing) o Each meal should be no less than 200 calories § Aim to eat 200-300 calories for females § Aim to eat 300-400 calories for males 2. Meal Balance is key • Do not eat whole grains as the carbohydrates for the last one or two meals. For example, after 4:30p.m., eat vegetables and/or fruit instead of bread, pasta, or rice • The last meal could be just a protein (i.e., cottage cheese or chicken breast) • Try not to eat carbs alone (i.e., apple with almond butter) • It is important to watch your serving size with most foods, especially fats, carbohydrates, and high calorie proteins. You can eat more than one serving of lean proteins such as chicken breasts and cottage cheese o You can eat as many vegetables as you would like, but at least 4-5 servings per day. o Eat 1-3 servings of fruit each day • Eat healthy foods….this is not a fad diet! • NO STARVING! Fire up that metabolism! 3. Believe in the Importance of QUALITY food • Less ingredients on the label means less processing and slower digesting (less sugar spikes) • Eat food in a state closest to its NATURAL state (less cooked and refined) • Go for higher FIBER foods (more fiber slows digestion and less sugar spikes) o Goal is around 45-50 grams a day o Take 15 grams in a supplement form twice a day with rest from foods • Less Sodium means higher quality o Sodium makes you retain water leading to bloating and weight gain o A bloated digestive system will not work properly leading to more weight gain o Limit to less than 2,000mg a day Page 1 of 179 4. -
Instruction and Recipe Booklet
® INSTRUCTION AND RECIPE BOOKLET Cuisinart® Elemental™ 13-Cup Food Processor with Dicing FP-13DC Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. RECOMMENDED MAXIMUM WORK BOWL CAPACITY FOOD CAPACITY Sliced or shredded fruit, vegetable or cheese 13 cups (3.1 L) Dicing for vegetable and fruit 6 cups (1.4 L) Chopped fruit, vegetable or cheese 6 cups (1.4 L) Puréed fruit or vegetable 6 cups (1.4 L) cooked; 4 cups (1 L) puréed Chopped or puréed meat, fish or seafood 2 pounds (907 g) Thin liquid (e.g., dressings, soups, etc.) 8 cups (2 L) Cake batter 8-inch (20 cm) cheesecake batter; 1 box [15.25 ounce (432.3 g)] cake mix Cookie dough 5 dozen (based on average chocolate chip cookie recipe) White bread/pizza dough 4 cups [1 L (all-purpose or bread flour)] Nuts for nut butter 4 cups (1 L) RECOMMENDED SMALL WORK BOWL CAPACITY FOOD CAPACITY Chopped fruit, vegetable or cheese 2 cups (500 ml) Puréed fruit or vegetable 2 cups (500 ml) Thin liquid (e.g., dressings, soups, etc.) 2 cups (500 ml) Nuts for nut butter 1 cup (250 ml) ACCESSORIES FUNCTION ACCESSORY RESULTS Dice Shred Slice Small Chop Large Chop Dough 2 6. Always read the Assembly Instructions IMPORTANT UNPACKING thoroughly before using your food processor. INSTRUCTIONS 7. When ready to use your machine, unlock the accessory storage case, lift the cover and This package contains a Cuisinart® ElementalTM remove the clamshell to access the small 13-Cup (3.1 L) Food Processor with Dicing and metal chopping/mixing blade, dough blade, accessories: large metal chopping/mixing blade, stem Large 13-cup (3.1 L) work bowl, small 4.5-cup adapter, adjustable slicing disc, and reversible (1.1 L) work bowl, work bowl cover with multiple shredding disc, are each in a cavity. -
Dicing Food Processor Procesador De Alimentos Para Cortar En Cubitos Robot Culinaire À Découpage En Dés
TM DICING FOOD PROCESSOR PROCESADOR DE ALIMENTOS PARA CORTAR EN CUBITOS ROBOT CULINAIRE À DÉCOUPAGE EN DÉS FP6010 Thank you for your purchase! Gracias por su compra! Merci de votre achat! Should you have any questions or concerns with your new product, please call our Customer Service Line at 1-800-231-9786 (US and Canada). Please do not return to the store. Si usted tiene alguna inquietud o pregunta con su producto, por favor llame a nuestra línea de servicio al cliente una atención inmediata 1-800-231-9786 (EE.UU/Canadá) 01-800-714-2503 (México). No devuela a la tienda. Si vous avez des questions ou des préoccupations à propos de votre nouveau produit, veuillez communiquer avec notre Service à la clientèle au 1 800 231-9786 (États-Unis et Canada). Veuillez ne pas rapporter le produit au magasin. 2 WELCOME! Welcome! Congratulations on your purchase of the Black + Decker Performance Food Processor. We have developed this use and care guide to ensure optimal performance and your satisfaction. Save this use and care book and register your appliance online at www.prodprotect.com/applica. CONTENTS IMPORTANT SAFEGUARDS ........................................... 4 GETTING TO KNOW YOUR PERFORMANCE FOOD PROCESSOR ............. 5 GETTING STARTED. 6 USING YOUR FOOD PROCESSOR ...................................... 6 USING THE FEED CHUTE AND PUSHERS ................................ 7 USING THE SPEED CONTROLS ........................................ 7 USING THE DICING DISK ............................................. 8 HELPFUL TIPS WHEN USING THE DICING DISK. 10 USING THE SLICING DISK . 10 USING THE SHREDDING DISK IN THE LARGE WORKBOWL .................11 USING THE SHREDDING DISK IN THE SMALL WORKBOWL .................11 HELPFUL TIPS WHEN USING THE SLICING OR SHREDDING DISK .