Category - Food

How To Freeze Fruits Properly?

How To Freeze Fruits Properly?

Fruits don’t last long, especially after they are peeled. Deep freezing is convenient and easy, because you can eat small cubes of frozen fruits directly. However, when freezing fruits; you should know more than a few details about them. You need to treat fruits that are low in acid content before deep freezing them. Once cut, fruits with low natural acid could go brown and discoloured. Discoloration can be prevented by adding some amount of ascorbic acid to your fruits. Because ascorbic acid is essentially vitamin C, we also make the fruit more nutritious. However, you should determine the amount carefully and it is a good idea to avoid adding too much of the substance.

When you do this, you should mix two pints of cold water with 1 ½ teaspoon of powdered ascorbic acid. Cut fruits into bite-sized cubes and soak them in the solution for about 5 minutes. Drain the fruits and you can proceed with the deep freezing step. This method should work well with apricots, apples, bananas, avocados, nectarines, cherries, quinces, persimmons, pears, plums and peaches. Fruits with high acid content will freeze especially well and you don’t need to soak them in ascorbic acid solution. They don’t get discoloured when cut, frozen and thawed.  Berries have relatively high acid level. Before freezing, you can wash them ice cold water and dry them before freezing. Black and red currants can be frozen quite well and won’t degrade too much when thawed.

After being thawed, currants and berries can be used to make pies and jam all the year around. Other fruits with high level of acid include raspberries, boysenberries, blackberries, sour cherries, rhubarb, strawberries, oranges, grapefruits, guavas, gooseberries, papaya, melon, plums, pineapple, lemon, mango, pineapple and passion fruits.  Before freezing, you remove the stone, core and peel. Good container should be polyethylene bag and you remove the air inside the bag. Then you can seal it with a wire twist. This will allow you to thaw the frozen fruits more quickly with flowing water, without soaking the fruits. Half frozen fruits can be eaten with icing sugar or condensed milk, if the fruit is sour and has low sugar level.

There are many ways you can do to process frozen fruits. You can use sugar syrup for fruits with higher acid level that is not too sweet. You should be able to improve the taste of fruits, by using the syrup sugar. It is a good idea to ensure that the frozen fruits can be consumer directly, by preparing it for immediate consumption with only toothpicks. When putting fruits inside the polyethylene bag, you should leave about one inch of head room, so there’s a space for liquid to expand. Whatever you do, the bag should be sealed carefully, labelled and then frozen. You may also freeze boiled fruits. Sour-tasting fruits can be boiled in sugar syrup to improve the taste. Drain and put them in the bag for easier freezing process.

How To Reduce Health Risks Of Grilling?

How To Reduce Health Risks Of Grilling?

When summer finally hits the neighbourhood, it is time to move the cooking space outdoor. Food generally tastes really nice when grilled and it’s a wonderful thing when you can eat under the shade. The direct touch of fire could work wonder on our food. However, the usual summer treat comes with own hidden dangers and they can be overlooked quite easily. The underdone steak and burned finger tips are the least of your worries. The smoky and charred flavour of barbecued food is unbeatable for some people. However, you could actually generate some amount of cancer-causing substance in your food. When meat proteins and fats interact directly with high temperatures through barbecuing, frying, grilling and broiling, HCA or heterocyclic amines will form in greater amount.

HCA is known as a type of carcinogen and it is associated with the higher risks for colon cancer. Due to this concern, you should try to make grilled food healthier. The first thing that you can do is to go meatless. Grilling doesn’t have to be associated with meat and in many cases; you should be able to take meat out of the overall equation. Marinated sliced potato, tomato and onion could taste really good. You can marinate them with some spices, cider vinegar and olive oil. When you do this, it is a good idea to choose a steady medium fire. With good non-meat alternatives, you should still get the wonderful smoky flavour, with the dreaded HCA threat. If you can’t remove meat from your grilling session, you should avoid chicken whenever possible.

Grilled chicken could have 17 times of HCA of well done steak, 70 times compared to grilled salmon and 100 times compared to well done burger patty. By properly marinating your food, it is also possible to reduce the amount of HCA. Rubbing your meat with virgin olive oil mixed with salt, pepper, lemon juice, finely chopped garlic and onion should significantly reduce the formation of HCA, because the meat surface isn’t directly exposed to open fire. Rubs based on rosemary extract could make your grilled steak tastes much better. Chlorophyll and other substances in green leaves are natural protection against cancer-causing compounds. So, it is important for you to increase the intake of chlorophyll-rich food in our summer diet.

Cytochrome P450 is a type of enzyme found in our liver and it could cause toxic molecules, HCAs to become a sticky, as an unintended side effect. It means that these compounds could bind with the internal surface of the intestines quite easily. This causes stomach and colon cancers become more likely to happen. You may eat good portion of lightly steamed vegetables and swallow a chlorella tablet after a meal of grilled food. Simple freshly peeled fruits is a good dessert for you food. It is recommended to eat fruit as is. Anything you add to your fruit could increase the intake of sugar, which is not a good thing. Pineapple, papaya, mango and watermelon could be consumed directly as dessert. Peel these fruits directly after you finish your main meal, so you are able to obtain the maximum freshness of the food.