DOCSLIB.ORG

1 Supplementary Material 1 Questionnaire About Curry, Stew

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
1 Supplementary Material 1 Questionnaire About Curry, Stew Supplementary material 1 Questionnaire about Curry, Stew, and Niku-jaga Our laboratory is studying compounds formed by heat reactions of carbohydrate and amino acids in foods. We are now going to survey about custom of stir-frying potato and onion prior to boiling during cooking of curry, stew, and Niku-jaga, which are popular simmered dishes in Japan. We would appreciate it if you could answer our questionnaire. Q1. Do you stir-fry potato and onion prior to boiling during cooking of curry at home? A1. Yes, I (we) stir-fry potato. A2. No, I (we) do not stir-fry potato. A3. I (We) do not use potato for curry in my home. A4. Yes, I (we) stir-fry onion. A5. No, I (we) do not stir-fry onion. A6. I (We) do not use onion for curry in my home. A7. I (We) do not cook curry at home. Q2. Do you stir-fry potato and onion prior to boiling during cooking of stew at home? A1. Yes, I (we) stir-fry potato. A2. No, I (we) do not stir-fry potato. A3. I (We) do not use potato for stew in my home. A4. Yes, I (we) stir-fry onion. A5. No, I (we) do not stir-fry onion. A6. I (We) do not use onion for stew in my home. A7. I (We) do not cook stew at home. Q3. Do you stir-fry potato and onion prior to boiling during cooking of Niku-jaga at home? A1. Yes, I (we) stir-fry potato. A2. No, I (we) do not stir-fry potato. A3. Yes, I (we) stir-fry onion. A4. No, I (we) do not stir-fry onion. A5. I (We) do not use onion for Niku-jaga in my home. A6. I (We) do not cook Niku-jaga at home. Q4. Answer age/sex/location of you and /or your family member(s) who usually cook curry, stew, and Niku-jaga at home. If you are living alone and cook at home, answer your age/sex/location. Age: Sex: Location: Q5. If you or your family member(s) stir-fry potato and/or onion for at least one of the three simmered dishes above, we would like to ask you or your family member(s) for cooperation to our cooking survey. We would ask you or your family member(s) to cut and stir-fry potato and onion with other vegetables and meat in usual way for cooking of curry, stew, or Niku-jaga. We would ask you to send the stir-fried potato and onion to our laboratory for component analysis. We wish to have cooperation of wide range of age/sex/location. We will pay cost of food stuffs (including meat and vegetables used in addition to potato and onion) and recompense. Can you cooperate to our survey cooking? A1. Yes. A2. No. A3. I am not sure. If you answer A1. Yes or A3. I am not sure in Q5, we may contact you later. Please write your name and affiliation below. Name: Affiliation We do not use the personal information in your answer other than the purpose of this study. 1 Supplementary material 2 Instructions for Preparation of Potato and Onion Samples for Survey (Case of Curry Cooking) The purpose of this survey is to know changes of potato and onion during stir-frying prior to boiling for cooking of simmered dishes at home. Please prepare potato and onion samples following the instructions below. 1. Cut all foodstuffs for curry as usual way of your home cooking. 2. Take photos of potato and onion pieces. Write you name on Photo Sheet supplied with this instruction sheet. Cover gray area of Photo Sheet with plastic kitchen wrap, and put potato pieces on it. Take a photo of potato pieces with color checkers of Photo Sheet, at least one of which must be uncovered with plastic kitchen wrap and potato. Potato can run off the edge of Photo Sheet. Take a photo of onion pieces as the case of potato. You must use original Photo Sheet. Do not use photocopy of it. 3. Stir-fry foodstuffs for curry in usual way using a pan and a heat source which you usually use at home. (Although targets of this survey are potato and onion, you should stir-fry them with other foodstuffs to realize your usual home cooking condition.) 4. When you finish stir-frying take out all potato and onion from the pan prior to add water for boiling. Take photos of stir-fried potato and onion pieces as written at 2. of this instruction sheet. 5. Write your name and date on plastic bags for potato and onion with your cook number supplied with this instruction sheet. Put stir-fried potato and onion in the bags and send them by cash on delivery refrigerated courier service to our laboratory. If the bags are too small for your sample, you can use any plastic bags of appropriate size marking you cook number, name and date. If you store the samples more than one day, freeze and send them by frozen delivery. 6. Fill the questionnaire sheet, and send with the stir-fried samples. 7. Enclose receipts of foodstuffs of this survey cooking with the stir-fried samples. 8. After sampling of potato and onion, you can use residual stir-fried foodstuffs for your home cooking. 9. Send photos of potato and onion by E-mail. Thank you very much for your cooperation. 2 Supplementary material 3 Questionnaire to Cooperators of Survey Cooking Cook number: (Cooker number is supplied to each collaborator by laboratory.) Please fill the tables below and describe your cooking condition. If you are not sure, answer “not sure.” Foodstuffs Place of Production Cultivar Storage condition at home purchase area Example: before cooking Example: Seiyu Example: Danshaku (refrigeration or room Store, Chofu Hokkaido temperature, duration) City, Tokyo Example: 7 days in refrigerator) Potato Onion Please supply information about foodstuffs stir-fried with potato and onion below. Cooking condition Serves: Cooking pan: Example: Stainless-steel stew pan, 20 cm; Pressure cooker, 30 cm Type and quantity of oil for stir-frying: Example: Butter; Margarine; Corn oil; Canola oil, 1 table spoon Quantity Size of pieces Stir-frying condition Example: 400 g (4 Example: Cut into 8 Example: 3 min over tubers) equal parts, comb- medium heat shaped Potato Onion Please supply information about foodstuffs stir-fried with potato and onion below. Cooperator (Person who cooked the samples) Age: Sex: male, female Location: 3 .
Load more

Recommended publications
  • Ethan's Scout Stew Recipe
    Ethan’s Scout Stew Recipe Ingredients 1/4 lb. - lean beef per Scout (Beef stew meat, hamburger, etc.) 1 - medium-large potato per Scout (chopped to bite size) 1 - chopped large onion (yellow, Spanish, white, red - you choose) 1-2 - chopped carrots per Scout 1-2 - chopped celery stalks per Scout 1 - packet of Onion soup mix or beef stew mix 4-6 strips of bacon cut up or a few Table Spoon's of any cooking oil Various spices to taste (Season salt, salt, celery salt, pepper, paprika, bay leave, etc.) Equipment Dutch oven or Large mess kit pot Instructions 1.) Heat pot or Dutch oven. 2.) Add bacon and cook until done. Leave the bacon in the pan. This is now the oil needed to brown the beef and keep everything from sticking (Alternately use a few Table Spoon's of any cooking oil). 3.) Add beef and cook until brown on all sides. 4.) Add about a 1/4 of the potatoes and briefly brown. (The potatoes contain starches that will help naturally thicken the sauce). 5.) Add packet of onion soup mix or beef stew mix and just enough water to cover ingredients. 6.) Cover and boil (simmer if possible) for 30 minutes. 7.) Check flavor and season as required. 8.) Add remaining ingredients and a cup of water. 9.) Cover and boil (simmer if possible) for 30 minutes. 10.) Remove cover and check consistency. If it is watery leave cover off and boil for another 15 minutes or add a little flour or Bisquick to thicken the sauce.
    [Show full text]
  • {FREE} Stir-Frying to the Skys Edge: the Ultimate Guide to Mastery
    STIR-FRYING TO THE SKYS EDGE: THE ULTIMATE GUIDE TO MASTERY, WITH AUTHENTIC RECIPES AND STORIES PDF, EPUB, EBOOK Grace Young | 384 pages | 07 Jul 2010 | SIMON & SCHUSTER | 9781416580577 | English | New York, United States Stir-Frying to the Skys Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories PDF Book Other editions. Grace Young. I have subsequently purchased two more of these cookbooks for friends who wanted to have the recipes after dining with me. Customer Reviews. Did I get carried away? Books by Grace Young. Whether you are seeking a practical and inspiring Chinese cookbook or a beautiful culinary history, look no further. This is the best stir fry cook book I've used. Brand new: Lowest price The lowest-priced brand-new, unused, unopened, undamaged item in its original packaging where packaging is applicable. The recipes are fabulous, but the greatest value of this book for me besides the revelation of wok hay was the stories Young tells of the Chinese diaspora and how Chinese cuisine has been adapted to the culinary environs of all the countries where Chinese people have settled. For all the time, money, and trouble, you're probably better off going to a high end Chinese restaurant. An absolute must for anyone interested in Chinese cooking. Read more Through stories, practical kitchen advice, and eminently doable recipes,Stir-Frying to the Sky's Edgetakes the art of stir-frying to a new level. Sorry, but we can't respond to individual comments. Who reads cookbooks? Mar 08, Maria rated it liked it.
    [Show full text]
  • The Quick Wok™ Instruction Booklet
    the Quick Wok™ Instruction Booklet BEW300 CONGRATULATIONS on the purchase of your new Breville Quick Wok™ CONTENTS 4 Breville recommends safety first 6 Know your Breville Quick Wok™ 8 Operating your Breville Quick Wok™ 10 Care & cleaning for your Breville Quick Wok™ 14 Preparation & cooking techniques 18 Special ingredients 20 Recipes 3 BREVILLE RECOMMENDS SAFETY FIRST At Breville we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions. IMPORTANT SAFEGUARDS READ ALL INSTRUCTIONS • Extreme caution must be used when using the wok for shallow frying or when BEFORE USE AND SAVE FOR filled with other liquids. Do not move the FUTURE REFERENCE wok during cooking and allow it to cool • Remove and safely discard any before removing oil used for shallow packaging material and promotional frying. labels before using the appliance for the • Always lift the lid away from you, when first time. removing from wok, to avoid steam • To eliminate a choking hazard for young escaping from under the lid. children, remove and safely discard the • Do not place anything on top of the wok protective cover fitted to the power plug when the lid is in position, when in use of this appliance. and when stored. • Do not place the appliance near the edge • Do not leave the appliance unattended of a table, counter or bench top during when in use. Young children should be operation.
    [Show full text]
  • The Cuisine of Southeast Asia and Vietnam
    The Cuisine of Southeast Asia Culinary Focus: Vietnam Curriculum Developed By: Café (Center for the Advancement of Foodservice Education) Ron Wolf, CCC, CCE, MA Mary Petersen, MS Curriculum Learning Objectives Individuals successfully completing this module will be able to: 1. Explain how the cuisines of Vietnam and Southeast Asia are distinctive from other Asian cuisines 2. Identify the key nations, religions and cultural practices that have influenced contemporary Vietnamese and Asian cookery 3. Understand how the geography and topography influenced the cuisine of these countries 4. Identify key ingredients, cooking methods, and equipment key to Vietnamese and Asian cuisine 5. Describe the key tastes and flavor sensations detected by the palate, and establish a flavor matrix, citing examples of each of these flavors used predominantly in Vietnamese cooking 6. Name prevalent foods and flavoring ingredients found in Vietnamese cooking 7. Prepare a variety of dishes from Vietnam and Southeast Asia 8. Source additional information, recipes and resources key to expanding your knowledge and appreciation for these cuisines and culinary influences 9. Describe ways in which Vietnamese dishes could be modified and incorporated onto a contemporary menu found in a variety of food settings in the United States 10. Highlight key health benefits, profitability potential and presentation appeal opportunities presented by Vietnamese menu items 2 Regional Overview of Southeast Asia: Vietnam, Thailand and Indonesia Southeast Asia Southeast Asia includes the countries lying south of China, east of India, and north of Australia. (See maps.) About the size of Europe, this area spans three time zones. All the countries within Southeast Asia share a similar climate due to the monsoons, seasonal winds.
    [Show full text]
  • For Immediate Release
    FOR IMMEDIATE RELEASE CHINATOWN NEW YORK CITY IS THE MAIN COURSE FOR DIVERSE ASIAN DINING More Than 10 Original Asian Cuisines Make Chinatown a Food Lover’s Heaven NEW YORK, NY - In Chinatown, deciding what kind of Asian cuisine to eat might take you longer than actually eating . Not that window-browsing past dozens of tempting restaurants, all located within blocks of each other, is so unpleasant a way to work up an appetite. Cantonese, Shanghainese, Szechuan…. and those are just the Chinese cuisines! Thai, Korean, Japanese, Indonesian, and others round out a list of fares representing a gastronomic dream for lovers of Asian food. More than 10 distinct Asian fares grace Chinatown’s bustling streets. The plethora of cuisines reflects the myriad of regions from which people have migrated to Chinatown, a neighborhood that has been steadily growing for some 150 years. Another great aspect of dining in Chinatown is the value. Most menus are as inexpensive as they are diverse, perfect for an impromptu, casual dinner for two, for four or for the whole family, leaving diners as pleased with the check as they were with the food. Following is a sampling of various cuisines that can be found in Chinatown, including examples of restaurants serving that particular cuisine. • Cantonese: Cantonese cuisine is the one most familiar to most Westerners. Cantonese cooking is known for its fresh and simple approach to a diverse array of food, including seafood, chicken, beef and vegetable dishes. Steaming is used more often than frying to prepare food, with vegetables cooked in the shortest time in order to retain the natural crispness and flavor.
    [Show full text]
  • How to Stir-Fry Veggies, Tofu, and More
    How to Stir-Fry Veggies, Tofu, and More By July 20 2021 Stir-frying is a cooking technique that hails from China and is popular in many Asian cuisines. It calls for quickly cooking small pieces of food in a wok (or wide pan) over high heat. Simple, right? But never boring. The stir-fry method intensifies the taste of foods, enhances their texture, and offers endless possibilities when it comes to flavor combinations. Total cooking time for most stir-fries clocks in under 15 minutes, which means you can get a colorful, flavorful meal on the table in under half an hour. Here’s everything you need to know to master stir-frying in your own kitchen, including how to cook a stir-fry without oil and how to whip up an all-purpose sauce that can transform any veggie combo (including leftovers) into a tasty stir-fry. Stir-Frying Without Oil The healthiest oil to use for a stir-fry? None! Traditional stir-fries are cooked in a small amount of oil, but you can easily use water or broth instead. Water can also be used to safely preheat a nonstick wok or pan—see below for instructions. Secrets to Stir-Fry Success These easy guidelines ensure your stir-fries turn out perfect every time. Cut ingredients into uniform pieces. Evenly sized equals evenly cooked when it comes to stir-frying. For best results, chop or slice ingredients into 1-inch pieces before you start to cook. The 1-inch size provides enough surface area to sear the foods but still allows them to cook through relatively quickly.
    [Show full text]
  • The Volcano All About Wok Cooking Introduction
    Cook #1 The Volcano All About Wok Cooking INTRODUCTION Wok The ASKO brand has for very many years been synonymous with in- novation, design, cooking technology and quality. These are important values which deliver wonderful products. But it’s not just the technology that we’re interested in but, quickly over a high flame. This means that the art of proper most all, the wishes and needs of our users: home cooks. wok cooking is now completely within the grasp of home During our research, we discovered that wok cooking is cooks. a popular method of cooking. This is hardly surprising as it’s quick, easy and healthy. But we also noticed that most In this magazine, we will tell you the story behind wok home cooks don’t cook with their wok properly. In actual cooking, get some top wok chefs to reveal their secrets, fact, wok dishes are usually kept simmering all the time on look for the best techniques to use, and provide the a moderate flame. Even though the flame is more or less smartest tips and finest recipes. We will ask the designer meant to be in the pan. for his views and investigate why wok cooking is so healthy. In a nutshell, we will uncover every aspect of wok cooking. ASKO embarked on a quest for the “power” of the flame, This will provide you with more than enough inspiration to just like the professionals use. And you’ll find it mainly in a grab a wok and spatula and start cooking delicious meals.
    [Show full text]
  • 20210213 Bull Head BBQ E-Cookbook (English)
    Let’s Cook with Bull Head! TASTY & EASY RECIPES YOU’LL LOVE! Sichuan Spicy Beef Shank Serves: 2 Prep: 5 mins Cook: 15 mins INGREDIENTS INSTRUCTIONS 500ml Water 1. Bring water to a boil, then cook beef shank in the water 150g Boneless beef shank for about 8-10 minutes. Drain, then set aside. 1 tbsp Cooking oil 2. Heat oil in a pan, then sauté the garlic mince until 20g Garlic mince fragrant. Stir in all seasonings and combine into a 1 tsp Spring onion, finely sauce. chopped (for garnish) 3. Cut beef shank into thin slices and place onto a serving ½ tsp White sesame seeds (for plate. Drizzle the sauce, then garnish with spring garnish) onions and sesame seeds. SEASONINGS 1½ tbsp Bull Head Spicy Chili Paste 2 tbsp Oyster sauce 1 tbsp Sugar 2 tbsp Seasoned soy sauce (Wei ji xian) 50ml Water www.bullheadaustralia.com Mouth-watering Chicken (Kou Shui Ji) Serves: 4 Prep: 10 mins Cook: 30 mins INGREDIENTS INSTRUCTIONS 0.8-1kg Chicken, whole 1. Place chicken into a pot, then pour water enough to 500ml Iced water immerse the chicken. Bring it to a full boil, then reduce 1 tsp Spring onion, finely to low heat. Leave to simmer with a lid on for 10 chopped (for garnish) minutes. 1 tsp Crushed peanuts (for 2. Remove from the heat and keep the chicken inside the garnish) 1 tsp White sesame seeds (for pot, covered, for a further 7 minutes. garnish) 3. Transfer the chicken into a bowl of iced water. Leave it to cool for 10 minutes.
    [Show full text]
  • Singapore Food Guide!
    Table of Contents Introduction ................................................................................ 4 Quick Overview .......................................................................... 5 1. Laksa ....................................................................................... 6 2. Bak Kut Teh ............................................................................. 8 3. Hokkien Mee ......................................................................... 10 4. Chicken Rice .......................................................................... 12 5. Char Kway Teow .................................................................... 15 6. Carrot Cake (Chai Tow Kway) ................................................ 17 7. Wanton Mee ......................................................................... 19 8. Fish Bee Hoon ....................................................................... 21 9. Bak Chor Mee ....................................................................... 23 10. Oyster Omelette (Orh Luak) ................................................ 25 11. Yong Tau Foo ....................................................................... 27 12. Roast Meat / Roast Duck .................................................... 29 13. Peranakan Food .................................................................. 31 14. Zi Char Meal ........................................................................ 33 15. Kaya Toast, Eggs, Coffee ...................................................... 36
    [Show full text]
  • From the Food Bank Kitchen Cabbage
    From the Food Bank Kitchen Cabbage Many people may think of cabbage as a boring vegetable used in coleslaw in the summertime or alongside corned beef on St. Patrick’s Day. Many people do not realize cabbage is actually a very versatile vegetable packed with nutrients. It is a source of fiber, very low in calories, fat-free, high in phytochemicals, and an excellent source of vitamins A and C. Phytochemicals may reduce the risk of cancer and cardiovascular disease. Vitamin C supports immune health and healthy skin, and vitamin A is essential for good vision and helps form and maintain healthy skin and teeth. For those on the drug Coumadin (generic warfarin sodium or Jantoven®) , cabbage is fairly low in Vitamin K (73 mcg/cup) compared to over 500 mcg in dark leafy greens like cooked spinach, kale and collards. Purchasing and Using Cabbage: Purchasing: Look for a firm head of cabbage that is heavy for its size and is free of yellowing leaves, bruises, splits or spots. Storing: Wrap tightly in plastic and store in the refrigerator for up to 14 days. Preparation: Before using cabbage, discard the outermost leaves, any wilted leaves, and tough inner core, and then rinse the leaves you will be using. Slice thin and steam to use with sauces, or cut in larger chunks and steam to eat with vinegar. Consider one of these recipe ideas: Shred raw green or Napa cabbage and serve with your favorite low calorie dressing. Also try as coleslaw or add chopped cabbage to a soup of white beans, tomato, and onions.
    [Show full text]
  • Stir Fry Templates Basic Stir Fried Rice Basic Asian-Style Stir Fry
    Stir Fry Templates Basic Stir Fried Rice Basic Asian-Style Stir Fry 1 Tbsp. light olive oil (or sunflower oil) Warm 1 Tbsp. sesame (or olive) oil in a large skillet. Put in a little minced/ 1 clove garlic, minced or pressed crushed garlic (1 clove) and ginger (1 tsp.), and saute just a minute. ½-1 tsp. grated ginger, to your taste Then start adding veggies– the crunchiest such as carrots go in first. You 2 c. small-diced sweet flavored veggies like carrots, red pepper, broccoli stem can slice them, or you can cut into small wedges- whichever texture ap- 1½ -2 c. brown rice, cooked and chilled (leftover is perfect) peals to you best and what kind of dish you are making. 2-3 green onions, chopped Saute 2-3 minutes, then add medium-crunch like broccoli stems, and saute ½ c. fresh or thawed frozen peas another minute, and finally the broccoli tops, kale, rough-chopped turnip or Tamari (or soy sauce) beet greens, peppers, zucchini, etc. Cook just until veggies are crisp- Saute the garlic and ginger in 1 Tbsp. oil for about a minute, then add crunchy tender, and greens are just-wilted. If you decide to add tomatoes, add carrots and/or other sweet veggies that you’re using. Continue cooking for them at the very last minute, basically just to warm them. another 1-2 minutes. Add the rice and green onions and cook, stirring often Season with tamari or soy sauce and a little more sesame oil (and/or toast- for about 2 minutes more.
    [Show full text]
  • 2018 Winter 25(4)
    FFlavorlavor & Fortune D edicated T o T he A rt A nd S cience O f C hinese C uisine staPLE foods: RICE AND WHeat; CHINESE food IN THE US; THE CHINESE KIWI SILK ROAD CULINARY INFLUENCES; NAXI PEOPLE ARE KNOWN BY MANY NAMES; BOOK AND restauraNT REVIEWS, AND mucH more. Fall 2018 V olume 25(4) $6.95 US/ $9.95 Elsewhere 2 F lavor & F ortune WINTER 2018 FFlavorlavor & Fortune Volume 25, Number 4 Winter 2018 Food For Thought ........................................................................... 2 About the Publisher; Table of Contents; Dear Reader Letters to the Editor ....................................................................... 5 Spice rub; Recipe increase; Chinese God; Yin/Yang cooking methods. Gingko; The oldest Chinatowns; Marco Polo in jail; Kudos; Dongzhi; and other queries; Duck tongue recipes; Xiao Long Bao STAPLE FOODS: RICE AND WHEAT .................................................. 9 KIWI: GOOSEBERRY IS STILL CALLED A YANG--TAO .................. 15 NAXI: A MINORITY WITH MANY NAMES .................................16 ON OUR BOOKSHELVES ..................................................................19 Chop Suey and Sushi from Sea to Shining Sea edited by Bruce Makato Arnold; Tanfer Emin; and Raymond Douglas Chong Land of the Five Flavors, The by Thomas O. Hollman Asian Cuisines edited by Karen Christensen CHINESE FOOD IN THE U.S ............................................................22 EARLY CHINESE COOKBOOKS ........................................................24 SILK ROAD CULINARY INFLUENCES .............................................25
    [Show full text]