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.


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.


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.


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.


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.


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.

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.”

Info of Fast Food

The fast food system is well suited to the fast paced life of a very busy working individual today. But the most important factor to be kept in mind while having fast food is the disadvantages it has. Though fast food is very suitable to meet our appetite needs in this busy life which is an advantage, they also have a large number of disadvantages that is solely related to the health of the individual. Some of the most important advantages as well as disadvantages of fast food are discussed in this article.

  • Advantages
    The large number of outlets of this restaurants that are working all over the world greatly shows the popularity behind the system of it. A hard working professional who is away from his home or homeland will have to depend on such fast food restaurants and franchisees like KFC Bangalore home delivery. This is a big necessity of man. The biggest advantage that shall be pointed out by the people favoring it is nothing but the time saved. Today people consider getting a readymade meal is better than everything in this world. Even though the benefits and advantages of fresh food are known by all at the end of the day returning home all tired, then there is nothing great than getting a pizza or burger for our hunger. Other than spending time for cooking a meal in the kitchen, most of the people find it difficult tom collect the ingredients needed for day to day cooking. Going for a shopping for this purpose is considered as a tiresome job. Time required to get the raw materials ready by washing, peeling and cutting them is considered a big waste. If a person leads a lonely life then buying something to eat from the restaurant is surely cheaper than preparing each day at home. Online pizza ordering and such related facilities greatly add to the popularity of fast foods.
  • Disadvantages
    The biggest and the well-known disadvantage of it is the adverse effect it may cause to our health. It is a reality and popular fact that fast food is very much unhealthy than the food that is freshly prepared at home. The reason behind this is that it contains larger amounts of salt, oil and fat contents thus increasing our calorie intake. It is an important reason for the problem of obesity. This also has led to many fatal diseases in many. The cardiovascular diseases are the most important among them. There are many outlets of the famous fast food restaurants that greatly consider the comforts of customers. As a leading step to this customer satisfaction they offer home delivery like the McDonald’s home delivery Bangalore.


Difference Between Omelette and Scrambled Egg

Scrambled eggs are basically the eggs that are stirred when cooked. But the omelets have some other ingredients included in it. That is the most important difference between an omelette and the egg. Even though the cooking procedure of scrambled eggs are easier than cooking an omelette, some amateur people in cooking end up in scrambled eggs when they try to prepare an omelette. Omelettes have some other food ingredients included to make it tasty. They are often flipped like a pancake to give more color. Scrambled eggs are just lose and an omelette is where all the eggs get together along with your favorite toppings.

The cooking process of omelettes and scrambled eggs slightly differ from each other. Normally people use egg beaters when preparing omelettes. Those beaters help a lot to avoid beating the eggs into oblivion. Water is added during the cooking process to add more fluffiness and the heat is supplied genuinely for a better cooking. One or two eggs are added to the plate along with medium heat and the other eggs are added to the center after a sometime. The other ingredients which are also called as topping are added when the eggs are in their liquid state. Then they will fit into the eggs and the consumer will get the opportunity to eat it with less hassle. Once the liquid form is gone, the omelette is folded while keeping it on the plate. Then the omelette is slid on the plate and it is heated until it gets the brownish color.

When it comes to scrambled eggs, the process is bit different. After beating all the eggs, a bit of whole milk or cream is added to make it more tasty. Some essential ingredients including salt are also added using a fork. Then the mixture is poured into a heated pan having some butter or oil in it. Then it is heated until it gets the brownish color under a gentle heat.

As you can see, the cooking process of egg is easier than the cooking process of omelettes. These cooking methods will slightly differ from country to country. Scramble eggs can be considered as a quick food because it takes only a few minutes. But for the people who need more tasty food with some toppings, omelettes are great. Eggs do not have the tasty things inside them like pepper, ham and other goodies. But for the omelette you can add whatever you want and make a delicious food.

Essential Culinary Skills

  • Cooking Methods – As there are many types of meat, there are also various ways to cook them. Roasting chicken would definitely differ from roasting meat due to the meat’s texture and weight. Aside from learning the right temperature to cook certain cuts of meat, it is also necessary to learn how to prepare simple sauces. Even poaching eggs the right way is very important because restaurant customers can be very picky. If you need to know the right way to stew, caramelize, broil, bake, or simmer any dish – learn cooking methods.
  • Familiarity with Kitchen Equipment – There are many varieties of kitchen equipment that can be used to prepare food. However, it is significant to understand when and how they should be used. Proper handling of equipment such as mixer, oven, or even a spatula promotes efficiency and safety. Think of cooking for a dinner party with a hundred guests then you would understand the necessity of learning this culinary skill.
  • Knife Handling Skills – The knife is an indispensable tool for any chef or cook. Use it properly so it can drastically reduce your food preparation time. There are many types of knives each with a specific purpose. Cheese knives, bread knives, cleavers, carving knives, sushi knives ” they all play a role in creating the right cut or slice. A good chef or cook should master knife skills; in fact, a good chef demonstrates the right way to mince onions. It seems trivial but a chef is measured by how he handles the knife.

If you are serious in making a career out of your passion for cooking, enroll in a reputable culinary school. Make sure the school has accreditation to make it easier for you to land a job. There are many local schools offering culinary courses to choose from. Make the right choice today by getting a certificate or diploma in culinary arts.

Wild vs Farmed Salmon

In terms of taste, quality and look there is no doubt that wild salmon is a much better quality product than its farmed counterpart. Its a pretty simple formula here, anything naturally raised is going to be a superior product to something that is farmed. The product is naturally raised in clean waters and the process is able to take place as it should. I myself prefer wild salmon as I feel the taste is significantly enhanced versus the farmed product.

Farmed salmon is basically what it sounds. Its raised in large tanks usually in other parts of the world where the waters may not be as clean and there is quite the process to raising the salmon that the wild doesn’t need. With all this in mind there is still a much needed place for farmed salmon as the price point for this fish is very enticing, so it really comes down to a choice of what you value the most. Below is an insight into the development process of farmed salmon. Notice we didn’t need to include this in the wild salmon discussion.

Here’s the basic rundown of how a farm raised salmon ends up on your table:

farm raised salmon

  • Surgically extracted salmon egg and sperm are used to create a new fish.
  • Fish eggs are incubated and hatched.
  • Fish babies begin their lives in controlled freshwater environments.
  • Salmon are exposed to increasing levels of salt in water.
  • Fish are vaccinated against infectious diseases before they enter a pen with tens of thousands of other fish.
  • Salmon is fattened up on a concentrated, high fat combination of ground up fish, fish oil, and grains. The food pellets also have color additives that help give the farm raised salmon the nice pinkish color we’re all accustomed to. Otherwise, they’d be a dullish grey color*. *Wild salmon, by contrast, obtain their pink hue from their natural environment by feasting on a diet of krill, which eats red algae.
  • When the salmon weighs 8 – 10 pounds they’re killed, packaged, and shipped to your neighbourhood grocery store.

Sandwich Nation

The British first referred to “bits of cold meat” as a “sandwich,” named after John Montagu, 4th Earl of Sandwich, who was an eighteenth-century aristocrat. Legend has it that he instructed his servant to bring him some meat between two pieces of bread while he was playing cards with his cronies. Apparently he could play uninterrupted, as the bread acted as a napkin (rather than his sleeve) and kept the card table tidy. His cronies caught on and followed his lead. What was in them we’ll never know, but what a beginning (the Earl will never know).

Let’s check out these favorites:

  • Elvis immortalized the fried peanut butter and banana sandwich, although there’s not a big call for the.
  • Dagwood, named after comic strip Blondie’s husband, stacks up fillings and bread, impossible to eat except in sections, but somehow Dagwood Bumstead managed.
  • The French originated this sinful sandwich in a Parisian cafe in 1910; there is no one named Monte Cristo but simply a French term (Croque Monsieur) to describe a fried sandwich of ham and cheese, not on any weight loss program to be sure.
  • Sloppy Joe: kids grew up on these tangy and messy sandwiches. Its origin dates back to the 1930s and was created by a short order cook named Joe in Sioux City, Iowa. Originally called a “loose meat sandwich” it seems Joe added tomato sauce which cranked it up a notch; as its popularity grew, Joe wanted to get credit and renamed it after himself. Folks in Key West Florida insist it was dreamed up at a local bar called Sloppy Joe’s. Some historians want to give Cuba the credit, but let’s just give it to Iowa, okay?
  • Submarine: sub sandwich shops seem to multiply daily with no end in sight; also known as hoagies, heroes or grinders in the U.S. with a multitude of fillings, they come in foot long and smaller sizes, perfect for Sunday afternoon TV sports or a quick lunch.
  • Club: undeniably the grande dame of sandwiches. Historians track its creation to the Saratoga Club House, an exclusive gambling joint in Saratoga Springs, New York. Since its inception in 1894, the standard ingredients haven’t changed: toasted bread, lettuce, tomato, sliced turkey or chicken, bacon,and mayonnaise, and don’t forget the toothpicks. The BLT is a first cousin to its predecessor, without the turkey/chicken or third slice of toast. The Club has stood the test of time. Its only controversy is the turkey/chicken debate. (World-class chef James Beard insists on chicken.)
  • If you’re a New Orleans resident, the sandwich of choice is the Muffuletta, whose popularity is claimed by the Central Grocery where it got its start. A large round loaf of Sicilian sesame bread is loaded with Italian sliced meats and a spicy Creole olive salad. (If you don’t live in New Orleans, you’re on your own.)

Become A Better Chef or Cook

Even at an early age, children dream of becoming a world-class chef one day. It starts with using cookie cutters to assist a busy mom one day. Before they know it, they are already participating in cooking contests or selling their homemade goodies to families and friends. While this is the most normal course of events for people who became good chefs, there are other ways to develop one’s cooking abilities. Experience is very helpful but cooking good food for commercial purposes requires certain set of skills and knowledge.

First, an aspiring cook should learn about food safety and preparation. Food contamination should be avoided at all costs since it can bring health problems that can even lead to legal issues. Cooking begins as far as handling and storing raw food. Great meals begin with having choice ingredients that are properly prepared. On a business level, cooks are required to comply with government regulations on food safety. Inspections are carried out by government agencies to ensure that a certain facility is maintaining hygienic practices.

Second, cooking means versatility in the kitchen. It means chopping or peeling vegetables at one time or carving meat the following day. One must be indispensable by learning various tasks that are useful in the kitchen. Before one could even become a sous chef, a person must be equipped with different culinary skills. Specialization happens only after some experience in doing general tasks in the kitchen. Behind the sumptuous dishes served in a restaurant is group effort that requires many skills under the strict guidance of a head chef. Additionally, it is not enough just to familiarize oneself with recipes. Depending on the type of business, some customers have a preference for some cuisine. Vegetarian, kosher, or peanut-free dishes must be considered when preparing food.

Third, cooking is just one aspect of business operations. It is essential to understand fundamentals of costing especially if one’s goal is to set up a diner or restaurant one day. Business requires crunching numbers to have a cost efficient operation. Even as an employee, a cook must know how to minimize expenses while producing dishes. More so is expected when running your own restaurant. Marketing is another aspect of management that must be learned by people who want to make money out of their cooking skills. It means creating a business system that will bring in money by getting more customers and minimizing expenses.

Cooking as an interest can be very fulfilling if you know how to enhance your skills. Many people have been successful cooks who have traveled around the world through cruise ships. Some end up as a chef of a well-known restaurant while others establish their own businesses. Indeed, it all begins with the love for cooking meals that are satisfying. If you can acquire the rights skills and enough knowledge, then cooking can lead to a very rewarding career.

Cook Pasta With Cream

First, take a bowl, fill it with water, add a few drops of olive oil and salt and set to boil. This is where we are going to boil the pasta. The reason you should add a few drops of oil is that it prevents the pasta from getting stuck together. When the water is boiling there’s a tremendous chance the tagliatelle will get glued to each other which will make them harder to mix afterwards and there’s a chance they won’t cook inside if they’re knotted together.

Next, take a plate that’s deep enough to contain all your other ingredients and large enough to rest on top of the pasta bowl which is on the heat source. While the water heats you put the cream in the plate above the bowl. Add spices and herbs. I suggest salt, pepper, perhaps a bit of rosemary or thyme. Start stirring. As the cream gradually heats because of the steam coming from below, it will become less consistent and easier to stir. When the water starts to boil and you add the pasta, put the plate back on and add the grated cheese. Stir continuously. The pasta will need about five to seven minutes to cook. When you think your pasta is nearly there, add the egg yolks to the mix and stir. Then what you will have to do is drain the pasta but do not rinse them in cold water or discard the bowl you boiled them in. Take the plate with the cream mix and set it aside, drain the pasta in the sink then quickly put the pasta back into the still hot bowl and add the cream and egg mix over the pasta. Start stirring like your life depends on it.

Now, the eggs you added when the pasta was almost finished are not cooked, but the heat from the bowl and from the drained pasta will cook them to the perfect temperature without the eggs becoming crusty.

Stir and mix the entire dish, then serve immediately. This dish is best served hot, as the white sauce will not be as tasty when it dries.

Just remember that what you’re doing is that you actually pre heat the cream and cheese and you cook the eggs right into the hot pasta. The entire dish takes about ten minutes, it’s extremely fresh and very consistent.

Eating Veggies Mexican Style

  • In a large mixing bowl, combine sliced zucchini, one sliced onion, half a cup of carrots julienned, a small jalapeno which is sliced very fine, two bell peppers cut into thin strips, a dash of olive oil and salt, pepper and cilantro to season.
  • Once it is well mixed, spread the vegetables out onto a cookie sheet and bake in a 400 degree oven until the vegetables begin to roast.
  • Remove from the heat and use as a filling or side dish. This recipe is great for making vegetables for fajitas.

Another way of preparing Mexican vegetables is to fire roast chilies over an open flame. Depending on your kitchen arrangement this may be difficult to pull off. Nevertheless, using a shallow pan or griddle will work fine enough to roast chilies and peppers on your stove top. Simply start by picking out your choice chilies and pepper, remember the smaller the pepper or chili, the hotter it usually is. Next, half or quarter your chilies and rub with a thin coat of olive oil. Place in the pan on high heat and watch it as the peppers begin to roast right in front of your eyes.

Using these roasted and baked Mexican vegetables is a cinch. As mentioned before, using them as taco filling is a no-brainer. However, these veggies can also stuff pita pockets and be used to top Mexican salads. Indeed, a taco salad is often a nutritionally questionable meal with all its ground beef and sour cream. Make your own, better for you, version with these Mexican roasted veggies.