Anvil Pasta Cookers

Anvil Pasta Cookers are especially designed to create a variety of pasta and other boiled food dishes. It is manufactured to make various dishes conveniently and with minimal fuss. It produces flawless pasta in record time ready to be consumed by pasta enthusiasts.

Due to the convenience of this commercial kitchen equipment, you can get more creative by producing many types of pasta dishes and still maintain the shape of the pasta. In the Anvil Pasta Cooker you are able to cook tubular pasta such as penne, cannelloni, and rigatoni. Or you can cook strand pastas such as spaghetti, vermicelli, and capellini. Maybe you prefer ribbon pastas like bavette, fettuccini, or linguine. Or perhaps you’d like to make something more interesting and challenging like stuffed pastas such as agnolotti, ravioli or tortellini. So get creative and make some interesting and tasty pasta dishes to impress your customers.

All of these pastas come in different sizes and shapes yet the Anvil Pasta Cookers are able to cook all of them optimally because it has a built in variable heat control. That means that you can set the temperature suitable for each type of pasta to ensure that it is cooked properly. It is imperative that the pasta is not overcooked as this can make it soggy and tasteless which is why the temperature control is such a handy feature. The Anvil Pasta Cookers also keep safety in mind with the built in micro switch that disconnects the power when the element box is removed. This safety feature also ensures that you don’t leave the cooker on while you are away from the unit.

There are so many Italian dishes that you can create with the Anvil Pasta Cooker, not to mention other types of dishes that involve boiling. This versatile kitchen equipment gives your restaurant the edge because you can cook in bulk and you don’t have to keep running to a stove to check whether the water has boiled over. With the temperature control and safety features, these cookers are suitable for any restaurant that serves top class pasta dishes and have a huge demand to satisfy.

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Organic Cows Milk vs Regular Milk

Consumers turn to organic milk with the belief that this milk is healthier, while others have strong environmental or animal rights beliefs. And luckily, organic milk is a few cents more than conventional milk in the current marketplace.

Research is somewhat limited with regard to evaluating the health benefits of organic milk over conventional milk. This can be confusing to some of us milk drinkers.

To clarify this for us, the Department of Agriculture has four specific requirements that assist in the definition of which milk is organic and which milk is not.

One requirement is that the milk must come from cows never treated with bovine growth hormone, used to increase milk production. Some people feel that milk treated in this manner may increase hormone-associated cancers or have an effect on growth hormone levels in humans. Apparently there are people who believe that the bovine growth hormone (BGH) is protein-related, meaning that if a human ingests it, the protein gets destroyed in the acidic environment of our stomach. Logically, less garbage in would translate to our bodies having to process less garbage and therefore, less garbage out, yes?

Second, organic cows milk must come from cows free of antibiotic treatments. If a milk cow is treated with an antibiotic, this cow is removed from the herd for a year. And, conventional herds of cows can not give milk until assessments show that the milk is antibiotic-free. Tanks of milk are tested for the presence of antibiotics on a regular basis.

Another requirement is that the milk cows are fed feed that is grown without pesticides. There are some reports indicating that non-organic milk may be allowed to contain small quantities of particular pesticides, so long as these amounts remain below established tolerance levels. Some researchers have stated that they have not found any grave health issues directly associated to pesticides in cow feed and health risks in humans. With that being said, less garbage in. less garbage to process, less garbage out.

Finally, organic milk must come from cows that have access-to-pasture. Some consumers envision year-round grazing of blissful cows. However, as this is possible in specific climates, not in typically colder climates, there is no established minimum requirement, organic milk can come from cows that have had limited entry-to-a-pasture. There are those who consider that pasture-fed cows produce more conjugated linoleic acid (CLA) – an essential fatty acid (EFA) found to be protective against cancer. Others dispute this stating that grass feeding alone does not definitively result in elevated CLA levels.

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Basmati Rice

Basmati Rice comes in a number of varieties, varying in their texture, quality and cost. The best and most authentic Rice is the perfect concoction of mesmerizing taste, form and aroma; straight from the laps of the majestic Himalayas.

Authentic Indian Rice grows mostly in the Himalayan range. The farming community in these areas are provided with constant support and guardianship to ensure they produce the best quality extra long rice, which is acquired at a fair deal to supply around the world.

Basmati Rice has been the preferred choice of great rulers and emperors throughout history. It derives its name from the Sanskrit word ‘vasamti’ which means fragrant. Its unique aroma and length of grains distinguishes it from the rest of over 1400 types of rice consumed all over the world.

One of the main prerequisites for producing the best Basmati Rice Brand is to follow the perfect process resulting into fabulous rice. Keeping tabs on the entire process through a predetermined flow ensures the signature quality Basmati Rice for which India is renowned for.

  • The process starts with procuring paddy from a chosen few vendors/ farmers who follow the exact process to grow the kind of Rice the Indian subcontinent boasts of.
  • Then the processing plants take over where all impurities are removed through a rigorous process of cleaning, impurity separation, de-husking, sizing and polishing.
  • The rice is then stored in state-of-the-art storage silos where it is aged until they assume the perfect qualities like size, texture and taste.
  • Then comes the quality check at each stage to ensure every grain of the Basmati Rice speaks for the legacy of India.

It’s a widely known fact that Basmati has been around for centuries, being the rice of preference of many. The Indian Extra Long Rice is special in many ways, one of which is its absolute dominance in a number of unique recipes which are incomplete without it. Not only does the rice adds irresistible taste and aroma to any recipe it is included in, but it also transforms the simplest of dishes into a grand affair. The sheer majesty of these fine white rice grains creates a mesmerising culinary experience.

Buckwheat Popcorn

Manganese

One of the biggest benefits of this popcorn is that it contains a lot of manganese. In fact, you can actually get around 20% of the daily recommended intake by eating one to two cups of popcorn per day. Manganese is a very important nutrient to get in the body for optimal production of energy. It aids in energy metabolism and can promote the overall health of the nervous system. It can also play a very critical role in the synthesizing of the hormones involved. A diet that is rich in this particular nutrient is going to end up lowering your overall risk of suffering from diabetes, arthritis, and even osteoporosis. It can also decrease a lot of peoples symptoms to premenstrual syndrome.

Protein

Another benefit of this type of popcorn is that it can provide a lot of protein to whomever consumes it. This is because it contains more protein in it than any other single grain other than oats. A single cup of buckwheat popcorn can actually supply around 12% of the daily recommended amounts for a health adult. Although the protein in buckwheat popcorn is not the complete kind because it does not contain all of the necessary amino acids to be considered such, it is still a very good compliment to other forms of protein. Adding these kinds of proteins to your diet can effective decrease your risk of suffering from a heart attack, heart disease, cancer and even diabetes. This is especially true if you utilize the protein in buckwheat as a substitute for getting protein through different animal products including red meat.

Carbohydrates

Another benefit of this particular form of popcorn is the fact that it contains a good and healthy amount of carbohydrates in every cup. The majority of the carbohydrates in this particular form of popcorn are provided by the starch. The starch is made up of long chain glucose molecules that is dispersed into the bloodstream much slower than other forms of carbohydrates. This makes it a very effective carbohydrate to eat for anyone that is suffering from any form of diabetes. This way, it can actually help you control your blood sugar levels.

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Fish Tacos

There are several good reasons for this:

  • Fish tacos are welcome by people who know fish are good for them. For decades, we’ve known that the American diet is too concentrated in red meat, pork and chicken and less in seafood. Add to that how a large portion of the population eats fish in restaurants but not at home, as they fear that cooking odors that might linger for days. So when eating out, many diners welcome the fish option as a means of getting better nutrients.
  • This tells your guests you are serving a hip, healthy meal. It’s about more than an excuse to patronize a margarita bar: Fish tacos are a signal to guests that this is a smart, trendy meal meant to enhance an event for people in the know.
  • Sustainable stocks make fish tacos a green choice. The Monterey Bay Aquarium Seafood Watch program teaches diners to search for some varieties (e.g., wild-caught U.S. Pacific albacore tuna, in good supply) and avoid such species as Atlantic halibut, which is considered to be overfished.
  • All taco catering facilitates conversation. Hiring taco caterers for an event is a signal to all that this is more than the staid sit-down meal. Instead, diners will often mix and mingle as they enjoy their tacos from different serving stations.

While fish preparation is relatively simple in most recipes, your providers should be able to share how your event will be managed. Be sure to quiz your caterers on storage, cooking, seasoning and place of origin. One thing you likely won’t need to worry about is how popular this menu choice will be. The love of fish tacos is well established at this point.

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Halal Food Choices

Indian takeaways have been around for many decades, the western society always wondering just what it is that makes their curry taste so great. Without the knowledge or the ingredients in the home to copy dishes found in restaurants, halal food delivery is becoming more and more popular, Indian dishes being a firm favorite. Choose from lamb, beef, and chicken dishes, and choose from mild dishes such as biryani to flaming madras.

When you order Indian halal food delivery, the accompaniments to your order are almost as important as the dish itself! Popadoms, pilau rice, and naan bread are so Moorish that you will find yourself wanting to order more; the delicately flavoured basmati rice having a beautiful flavor that you just won’t find in western cuisine.

Halal food delivery does not cater just for meat eaters and lovers of hot and spicy food; you can find a variety of both starters and main dishes that are perfect for vegetarians too. Choose from vegetable samosas to onion bhajis and fish dishes; the choice is so varied that the only thing you can guarantee is the quality.

Next, if you are looking for a snack, or something that you want to eat on the move or after a long day at work, a kebab could be just what you are looking for. Once again, with only halal meat being used, you can choose from lamb or beef for your kebab, the meat constantly being heated on a long skewer for all to see. With the juices dripping from the kebab meat, and the lines of fresh salad, pitta breads, and sauces waiting to be combined, the few minutes that it takes to prepare your kebab will seem like a lifetime.

Another secret in halal food delivery is the ingredients that go together to make the most delicious sauces for your kebab. From a mild yoghurt type dressing to a red and spicy one, each one is unique in its flavor and texture; and combined they taste even better. And, once again, you halal kebab outlet will cater perfectly for vegetarians; order vegetable samosos or fafali, and indulge yourself in the very best flavors from the east.

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Vegetarian Takeout Guide

Thankfully, tasty vegetarian food is easier to find than ever before. You can place an order for takeout or delivery from a variety of places and have your food within the hour. Of course, you may live in a place with limited selections or be part of a group ordering out (a group that has meat-eaters). Here’s a look at some mainstream-type restaurants that offer a decent or robust selection of vegetarian fare. Here’s the first hint: taco pizza delivery.

Pizza

Search, “pizza specials near me tonight,” if you’re on a budget. Otherwise, explore options such as taco pizza, cheese pizza, gluten-free pizza, garden-fresh pizza, or create your own. For instance, many taco pizza varieties come with beef included. Choose the “create your own” option to customize your food exactly the way you’d like. Alternatively, when you put in an order, specify that the pizza should not have beef.

One more thing: Many restaurants let you use “track my pizza” so you can see the progress of your order and be ready for the delivery person.

Chinese

Chinese food is a delight for many vegetarians. The possibilities include sesame noodles, vegetable fried rice, tofu fried rice, steamed vegetables, spicy green beans, and vegetable dumplings with sweet and sour sauce. Of course, some foods are cooked in lard. Don’t be afraid to ask the restaurant staffers how the food is prepared, for example, what broths or stocks the food is made from. Likewise, you may want to ask if the egg rolls are prepared in the same oil that meat-based dishes are.

Japanese and Thai are good Asian-food vegetarian alternatives if you are not in the mood for Chinese.

Mexican

Tacos don’t need meat to taste good. Common vegetarian items at Mexican restaurants include tacos, chili, taco salad, tortilla soup, black bean soup, corn salad, rice bowls, and quesadilla pancakes. Black beans and other types of beans substitute so easily for beef and other meat-based items. Plus, much of what goes in a taco or burrito is already vegetable-based.

Italian

Italian cuisine teems with vegetarian goodies such as pasta bowls, spaghetti, lasagna, gnocchi, and bean stew. Takeout isn’t always the easiest to arrange at some Italian places, but many have become more carryout-friendly.

Indian

Check out dishes such as veggie balls in a thick sauce (Malai kofta), red kidney bean curry with plain rice (rajma) and chickpea curry (chole). Vegetarian kebabs can also be really satisfying.

Sandwich and Sub Places

Subs don’t need turkey, roast beef, ham or chicken to shine. Delis along with sandwich and sub places make it fun to enjoy fares such as grilled cheese sandwiches, egg salad sandwiches, garlic-roasted vegetable sandwiches, and vegan burgers. You may even be able to try out peanut butter and jelly sushi.

Fast Food

More fast food places sell items such as vegetarian burgers, and some actually taste pretty good. Burger King, Carl’s Jr., Hardee’s, Subway and Del Taco are among your best options. Other fast food places do OK, but you may have to rely more on side dishes.

This vegetarian takeout guide should serve you well in the months to come. The good news is that many delicious cuisines weren’t even touched on here. There’s a lot to discover out there.

Vietnamese Noodles

In Vietnam and Cambodia, there are a variety of noodles, many of them made from rice. The everyday noodles in Vietnam fall into three main types: bun, which are long and thin, similar to Italian vermicelli and called rice sticks – they are used in soups, side dishes, and as a wrapping for meat and seafood; banh pho, also called rice sticks, but they are flatter, thicker and sturdier, ideal for substantial soups such as pho, and stir-fries; and the fine banh hoi which resemble angel hair pasta and are primarily used in thin broths.

DRIED RICE “VERMICELLI” NOODLES

Often referred to as vermicelli, these dried rice noodles (bun), made from rice flour, salt and water, are thin and wiry and sold in bundles. Before using, they must be soaked in water until pliable and then the noodles only need to be cooked in boiling water for a few seconds, until tender and al dente like Italian pasta. In Vietnam, these noodles are used in soups and salads – they are often used to wrap around raw vegetables and herbs in Vietnamese table salad, as well as to wrap around grilled meats and shellfish.

DRIED RICE STICKS

These flat, thin dried rice noodles (banh pho) resemble linguine and are available in several widths, which start at around 2mm. Also made from rice flour, salt and water, they are used in salads and stir-fries, after being softened in water.
Soaking-dried-vermicelli-noodles

FRESH RICE NOODLES

Known as banh pho tuoi, fresh rice noodles are thicker than dried ones. They are often served as a side dish with curries and vegetable dishes. Like the dried variety, they require minimal cooking. In some recipes they are just dipped in warm water to heat them up, or they are added at the last moment to stir-fried and steamed dishes. Use them on the day of purchase.

PREPARING DRIED RICE NOODLES

Dried noodles can be bought in various packaged forms from most Asian stores and supermarkets. The basic principle is that thinner varieties require less cooking time and are served with light ingredients and thin broths, whereas the thicker noodles take a little longer to cook and are balanced with heavier ingredients and stronger flavours.

Before cooking, dried rice noodles must be soaked in warm water for about 10 minutes, until pliable. The dry weight usually doubles on soaking. The rule is to soak well to soften, but to cook briefly. If the noodles are cooked for too long they will become soggy. Once softened, both the rice vermicelli and rice sticks need to be cooked in boiling water for seconds, rather than minutes, until tender and firm, just like a’ dente Italian pasta. Divide the noodles among individual bowls and ladle stock or a meat broth over them or put them in a wok to stir-fry.

MAKING FRESH RICE NOODLES

A variety of dried noodles are available in Asian stores and supermarkets, but fresh ones are quite different and not that difficult to make. For a snack, the freshly made noodle sheets can be drenched in sugar or honey, or dipped into a sweet or savoury sauce of your choice. Similarly, you can cut them into wide strips and gently stir-fry them with garlic, ginger, chillies and nuoc mam or soy sauce – a popular snack enjoyed in Vietnam.

As a guide to serve four, you will need about 225g cups rice flour to 600ml cups water. You will also need a wide pot with a domed lid, or wok lid, a piece of thin, smooth cotton cloth (like a clean dish towel), and a lightly oiled baking tray.

Preparing the batter
Place the flour in a bowl and stir in a little water to form a smooth paste. Gradually, pour in the rest of the water, whisking all the time to make sure there are no lumps. Beat in a pinch of salt and 15ml vegetable oil. Set aside for 15 minutes.

Preparing the steamer
Meanwhile, fill a wide pot with water. Cut a piece of cloth a little larger than the top of the pot. Stretch it over the top of the pot (you may need someone to help you), pulling the edges down over the sides so that the cloth is as taut as a drum, then wind a piece of string around the edge, securing the cloth with a knot or bow. Using a sharp knife, make 3 small slits, about 2.5cm from the edge of the cloth, at regular intervals. If you need to top up the water during cooking, pour it through these slits.

Cooking the noodle sheets

Bring the water in the pot to the boil. Stir the batter and ladle a portion (roughly 30-45ml) on to the cloth, swirling it to form a 10-15cm wide circle.

Cover with the domed lid and steam for a minute, until the noodle sheet is translucent. Carefully, insert a spatula or knife under the noodle sheet and gently prize it off the cloth – if it doesn’t peel off easily, you may need to steam it for a little longer.

Transfer the noodle sheet to the oiled tray and repeat with the rest of the batter. As they accumulate, stack the sheets on top of each other, brushing the tops with oil so they don’t stick together. Cover the stack with a clean dish towel to keep them moist.

High Pressure Processing

Although food spoilage occurs from a number of sources, microorganisms (bacteria, mold, and yeast) and enzyme activity, also known as autolysis, are fairly significant forces in packaging and storage. Contamination results once a microorganism gets through the food’s surface, thus multiplying and releasing enzymes into the liquid surrounding.

Over decades, if not centuries, several approaches have been taken to preserve the food. High pressure processing, or HPP for short, has grown greatly as one method over the past decade. Not only does it extend the lifespan from two to three times that of non-pasteurized products, but HPP retains the full sensory and nutritional experience: color, texture, flavor, and vitamin and mineral content, which are often compromised with other food preservation methods.

Through applied pressure, HPP kills food-borne pathogens like salmonella, E. coli, and listeria in raw proteins and ready-to-eat meats; juices; sauces; cheese and dairy products; seafood and shellfish; and other meals and foods. The process uniformly applies 87,000 pounds of pressure per square inch once a food product is placed in flexible, final packaging.

To do this, the packaged food gets placed in a cylinder, which is inserted into a high-pressure chamber. From here, the chamber gets filled with clean water and has pressure applied by pumps. The isostatic pressure gets transferred from the product to the food, where it inactivates bacteria not only at the surface level but also within the interior. Because the process is conducted at a constant cold temperature, heat degradation – a possibility with thermal pasteurization – is eliminated.

As far as the food-borne bacteria are concerned, HPP ruptures cell walls, which destroys salmonella, E.coli, listeria, and other single-cell bacteria. At the same time, a significant concern for brands selling freshly-made products but wanting longer shelf life is the molecular composition, which affects the nutritional value and vitamin content. Although cells may be disrupted, the molecular level is insignificantly influenced, thus allowing a food product’s nutritional value, vitamins, minerals, flavor, taste, and color to remain unchanged.

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Smoked Salmon

Smoked salmon and health problems

Pregnant women are advised not to eat smoked salmon or other smoked fish as they could contain parasites. These can cause intestinal upsets and irritation, although food poisoning will only be caused if you consume a contaminated product. Contamination can occur at any time of the food processing and food poisoning can result, although it happens rarely if you consume smoked fish. However, if you buy salmon that was wild, there is an increased risk of its having parasites, but if you buy a farmed salmon, particularly the Atlantic salmon, which has been fed pellets, there is less risk of parasites being present in it.

Nitrates and nitrates are by-products of the smoking process and may be present in high levels in any smoked fish. These have been linked to stomach cancer, so the key here is to eat smoked fish in moderation. You need a balanced diet, so you shouldn’t simply eat one kind of food. While fish are good for you, if you eat too much smoked fish this could lead to health problems rather than benefits.

Smoked salmon and other smoked fish contain sodium, so if you are on a low-sodium diet, eating smoked salmon is not a great idea. A one ounce serving of smoked salmon contains 222 milligrams of sodium.

Basically you can eat smoked salmon (if you are not pregnant) as long as you eat it in moderation. However if you ate nothing else, this would, of course, cause health problems over time. Stick to Aristotle’s advice: “all things in moderation.”