Food Preservatives

July 20th, 2010
Dr.Badruddin Khan asked:




Most foods contain enzymes or natural chemicals, such as acids or alcohols that cause them to begin to lose desirable characteristics almost immediately after harvest or preparation. In addition, a host of environmental factors, such as heat and the presence of microorganisms, acts to change foodstuffs in ways that may harm the food product. Food preservation traditionally has three goals: the preservation of nutritional characteristics, the preservation of appearance, and a prolongation of the time that the food can be stored. Traditional methods of preservation usually aim to exclude air, moisture, and microorganisms, or to provide environments in which organisms that might cause spoilage cannot survive.

Ancient peoples are known to have had dried fruits, vegetables, and meats. The pemmican of Native Americans and the jerky consumed by present-day campers and hikers are both prepared by drying. The drying process can include smoking, which may actually add antibacterial agents. The processes of dehydration and freeze-drying, used today to produce such foods as powdered coffee and soup, are variations of drying. Among the earliest preservatives were sugar and salt (NaCl), which produced food environments of high osmotic pressure that denied bacteria the aqueous surroundings they needed to live and reproduce. Jams and jellies are preserved as solutions of high sugar content, and many meats (e.g., hams) and fish are still preserved by salting. Unlike other microorganisms, molds can often withstand the effects of high salt or sugar concentrations in foods. Fortunately, they seldom cause illness.

Early methods of air removal included the sealing of foods inside containers (such as jars), or the covering of food surfaces with hot paraffin. The invention of canning by Nicolas Appert enabled commercial preparations of foodstuffs. In response to a prize offered by Napoleon in 1795, Appert developed a method of canning and preserving fruits and vegetables in glass containers for sea voyages. His process was used commercially in 1910 by Peter Durand in England, using metal cans. During the earliest days of canning, some persons (including some Arctic explorers) probably died as a result of exposure to the lead that was once used to solder cans. Modern techniques of air removal include vacuum sealing and the use of plastic wrappings.

Along with cooking that kills most bacteria, freezing stops or slows bacterial growth and changes in foods brought about by enzymes present in the foods. Unlike the slower freezing of foods in homes, quick freezing in commercial processing enables foods to retain more of their natural appearance and taste. Chemical preservatives include free radical scavengers (also known as antioxidants), such as vitamin C and compounds such as BHA (butylated hydroxyanisole), and bacterial growth inhibitors, such as benzoic acid, sulfur dioxide, and sodium nitrite (NaNO2 ). Ethanol (CH3 CH 2 OH) has long been used as a preservative, both of itself (as in wine), and of other foods (e.g., fruits stored in brandy). Some chemical preservatives may be harmful: Sulfur dioxide (often used to preserve wines) is irritating to the bronchial tubes of persons who have asthma, and nitrites have been implicated as carcinogens.

After Louis Pasteur proved that it was the presence of bacteria that caused food to spoil, there was a tendency to consider all microorganisms harmful. But in fact, microbial action is responsible for the production and preservation of some foods. The action of microbes is a part of the production of cheese and some flavoring agents. Sauerkraut is both processed and preserved by lactobacilli, and yeast cells ferment sugars, producing alcohol, which may add zest to beverages as well as help to preserve them. Nitrates are a common preservative in luncheon meats.

The irradiation of foods has the advantage of enabling food packaging and preparation in which there is less person-to-food contact, thus decreasing the possibility of contamination and decreasing the need for chemical preservatives, some of which may be harmful. The ionizing radiation that is used to irradiate foods, wherein the foods are exposed to bursts of high-intensity x rays or streams of electrons, disrupts bacterial DNA. Some persons have objected to the irradiation of foods because of an (unfounded) fear of radioactivity. As pathogens such as virulent strains of coliform bacteria have caused food poisoning, the irradiation of animal carcasses and, in particular, of hamburger during its preparation has become more desirable. Irradiation currently extends the shelf lives of foods such as strawberries. Irradiation does not make foods radioactive, but may cause changes in food color or texture. 

Ascorbic Acid 

Ascorbic acid or vitamin C is an antiscorbutic agent. Scurvy is a disease that potentially ranks as the second most important nutritional deficiency, after protein-calorie malnutrition. Scurvy, once common in among sailors, causes bleeding and inflamed gums, loose teeth, poor wound healing, pain in the joints, muscle wasting, etc. The structure of vitamin C is simple, resembling a monosaccharide, and most animals are able to synthesize ascorbic acid. Only primates, guinea pigs, and some fruit bats have lost the ability to synthesize it.  Vitamins are organic molecules that mainly function as catalysts for reactions in the body.  

Vitamin C is water-soluble and very important to all humans because it is vital to the production of collagen. Inside the cell, it helps form a precursor molecule called “procollagen” that is later packaged and modified into collagen outside the cell. Collagen is a glue-like substance that binds cells together to form tissues. It is the most abundant of the fibers contained in connective tissues. Connective tissue gives the human body form and supports its organs.

Vitamin C is also important as it helps protect the fat-soluble vitamins A and E, as well as fatty acids from oxidation. It is therefore a reducing agent and scavenger of radicals (sink of radicals). Radicals, molecules with unpaired electrons, are very harmful to the body as a result of their high reactivity, which may induce mutations and possibly cancer. Vitamin C, being an excellent source of electrons, can therefore donate electrons to free radicals such as hydroxyl and superoxide and quench their reactivity.

A debate exists over the anticancer properties of vitamin C. However, current evidence suggests that the major benefit of ascorbic acid with regard to cancer may be in reducing the risk of developing cancer, rather than in therapy. Vitamin C can work inside the cells to protect DNA (deoxyribonucleic acid), the hereditary material in cells, from the damage caused by free radicals. Also, it can reduce the development of nitrosamines (amines linked to the NO group) from nitrates, chemicals that are commonly used in processed foods. Once formed, nitrosamine can become carcinogenic (cancer-causing).

Sources of vitamin C are numerous: citrus fruits such as oranges, limes, and grapefruits and vegetables including tomatoes, green peppers, potatoes, and many others. The recommended dietary allowance (RDA) of vitamin C is 60 milligrams per day.  Some studies suggest higher daily doses especially for the elderly, women, and the infirm. For example, the late Linus Pauling, best known for his theory on chemical bonding and a two-time Nobel Prize winner, consumed several grams of vitamin C per day for the last forty years of his life and lived to age ninety-three. 



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Chilled & Deli Food: Global Industry Guide

July 16th, 2010
Bharat Book Bureau asked:




Chilled & Deli Food: Global Industry Guide

Datamonitor”s Chilled & Deli Food: Global Industry Guide is an essential resource for top-level data and analysis covering the Chilled & Deli Food industry. It includes detailed data on market size and segmentation, textual analysis of the key trends and competitive landscape, and profiles of the leading companies. This incisive report provides expert analysis on a global, regional and country basis.( http://www.bharatbook.com/detail.asp?id=136001&rt=Chilled-Deli-Food-Global-Industry-Guide.html )

Scope of the Report



* Contains an executive summary and data on value, volume and segmentation

* Provides textual analysis of the industry”s prospects, competitive landscape and profiles of the leading companies

* Incorporates in-depth five forces competitive environment analysis and scorecards

* Covers the Global, European and Asia-Pacific markets as well as individual chapters on 5 major markets (France, Germany, Japan, the UK and the US).

* Includes a five-year forecast of the industry

Highlights



The global chilled and deli food market grew by 3% in 2008 to reach a value of $384.8 billion.

In 2013, the global chilled and deli food market is forecast to have a value of $443.5 billion, an increase of 15.3% since 2008.

The global chilled and deli food market grew by 1.9% in 2008 to reach a volume of 41.9 billion kilograms.

In 2013, the global chilled and deli food market is forecast to have a volume of 45.7 billion kilograms, an increase of 9.3% since 2008.

Chilled meat products sales generated 41.9% of the global chilled and deli food market”s revenue.

Europe accounts for 45.3% of the global chilled and deli food market”s value.

Tyson Foods, Inc accounts for 1.2% of the global chilled and deli food market”s value.

Supermarkets and hypermarkets form a leading distribution channel in the global chilled and deli food market, accounting for 62.6% of the total value.

Why you should buy this report



* Spot future trends and developments

* Inform your business decisions

* Add weight to presentations and marketing materials

* Save time carrying out entry-level research

Market Definition



The chilled & deli food market consists of chilled fish/seafood, chilled meat products, chilled ready meals, chilled pizza, chilled fresh pasta, deli food (chilled paté, and cooked, cured, and fermented meats) and sandwiches/salads. The market is valued according to retail selling price (RSP) and includes any applicable taxes.

Related Reports :

Chilled and Deli Food in the United States

http://www.bharatbook.com/detail.asp?id=11275&rt=Chilled-and-Deli-Food-in-the-United-States.html

U.S. Diet Food Home Delivery Market

http://www.bharatbook.com/detail.asp?id=83871&rt=US-Diet-Food-Home-Delivery-Market.html

Consumer Fatigue Delivering Energy Boosts Through Food and Drink

http://www.bharatbook.com/detail.asp?id=98362&rt=Consumer-Fatigue-Delivering-Energy-Boosts-Through-Food-and-Drink.html

To know more and to buy a copy of your report feel free to visit : http://www.bharatbook.com/detail.asp?id=136001&rt=Chilled-Deli-Food-Global-Industry-Guide.html

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Food: Calcium – Where?

June 29th, 2010
Nicholas Tan asked:




You can get plenty of calcium from green leafy vegetables; cow’s milk isn’t the best for your body.

For excellent food therapy, calcium derived from dairy products, leafy greens, some nuts, and any calcium-fortified products are much better than through supplements.  If the body assimilates more than the needed intake of calcium, it will flush out what it doesn’t need.  Calcium is important for building bones but organic calcium does the job better than the inorganic calcium does in the form of supplements.  A juice made from fresh green leafy vegetables and fruits maximize this intake of calcium. The chlorophyll that is found in green plants and vegetables contains magnesium, which is very important in the “uptake” of calcium. Elaine Bruce, experienced naturopath, homeopathic and director of the UK Centre for Living Foods, said, “The chemical composition of chlorophyll and blood is very similar which further facilitates this uptake.”

All vitamins and minerals work together as a unit. A synergistic combination of two or more vitamins is used together to form a stronger unison. But this type of unisons can work against each other. When we take antibiotics for infections and illnesses, we reduce greatly the Vitamin C absorption within the body, which protects against infection itself.  The National Institutes of Health recommend the dosage of calcium per day as 1,000 to 1,500 mg.  If calcium carbonate is taken instead of calcium, it contains only 40% calcium; a 1,500 mg tablet of it provides only 600 mg of calcium.

Cow’s milk is not as good for the body as we have been led to believe. Its protein content is extremely high and creates acidic residue. By continuing large amounts of milk, or acidic food consumption, a loss of alkaline minerals will develop from the bones. By losing these minerals, bones will become weak and prone to fractures.



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Organic Food Suppliers

June 25th, 2010
vida asked:




Organic Food Suppliers

If you’re thinking about going organic there are a few things which you might want to look into first. And one of the most important aspects of trying to go organic is finding good organic food suppliers from whom you can get your organic foods. This includes not only organic fruits and vegetables, but also organic meat and poultry, organic dairy produce as well as organic processed foods.

All of these things come under the heading of organic foods, and when you’re looking to find organic food suppliers for your own needs, then you will have to take these into account as well. On the one hand, and depending on where you live, you have the option of going to the source to get your organic foods, but this will only work if you live in close proximity to organic farmers.

If you do live near an organically run farm, then you have will most likely not have a problem obtaining your organic produce and things. However, since an organic farm will only be able to produce a limited number of organically grown items, it does behoove you to find other organic food suppliers who will be able to look after your other organic needs.

If on the other hand you live in a big city which is miles away from the nearest organic farm, you will have to look around for your organic food suppliers. The best place for you to look would be your local food chain or supermarket, but it’s not guaranteed that these places will have organic foods to begin with or whether they will have a wide range of organic products for you to choose from.

That said, your next option when looking at organic food suppliers is to locate your nearest health food store, make certain that it sells organic foods items and go there for all your organic food needs.

This option however, comes with a few drawbacks, the largest one being the elevated price. Not all health food stores will be expensive, but to a very great extent many health food stores carry food items which are costly, and when you throw in the word “organic” into that mix, it just drives up the prices. Organic foods are costly enough without having to add health food store prices into it as well.

Another option for you to take, and this does seem to be your best option is to go through the many online organic food suppliers to get your organic food needs. Here you will find that you have a larger array of organic foods to choose from as well as a larger number of organic food suppliers.



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Food in China – Regional Cuisines

June 23rd, 2010
Dorian L asked:




If you’re looking for info on food in China, you’re in luck. there are a number of different culinary schools in China, here’s a bit about each of them:

Food From Anhui

The Anhui school of Chinese food is sometimes knows as “mountain food,” and rightly so. Many of the ingredients come fresh from the mountainside right to your plate.

Most of these dishes are cooked in a slow way, allowing the flavor of the tough roots and other ingredients to come out. Their soups are particularly good. Making sautes and good stew are the marks of a true Anhui chef.

Did you know? Many Anhui dishes use Chinese medicinal herbs. One herb, the lingzhi, was thought to bring the dead back to life!

Food From Guangdong

This is most likely the most common kind of Chinese food that you’ll find outside of China. Why? Because a majority of Chinese immigrants abroad come from this region!

These dishes are usually quite sweet and involve a fair number of sauces. But it’s not what you’re thinking in terms of a western sauce: most Cantonese sauces are relatively mellow and light. Cantonese chefs are also known for taking their time, and you may get quite a few dishes with an “interesting” odor.

Did you know? Cantonese dishes use anything and everything. From intestines of animals you usually eat to animals you’ve never heard of, you can be sure to find something new at one of these restaurants.

Food From Jiangsu

One of the “imperial cuisines” favored by the emperors, food from Jiangsu is still a favorite among Chinese leaders. A little salty, a little sweet, a little heavy, and a little light, this food isn’t my favorite, but it’s hard to dislike.

What makes it imperial? This school of Chinese food requires exact techniques, from cutting to cooking. Chefs try not to alter the original flavor of the ingredients, and sometimes will cuts vegetables and other pieces into fine confetti before it’s served! You’ll also get a bit of freshwater fish and other river-dwelling seafood thrown in.

Did you know? Chefs in Jiangsu have been perfecting their cutting techniques for about 2,000 years!

That’s all I can give you here, but to learn more about food in China, including the most popular Chinese food in the whole country, visit my website below!

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Food Addiction Can Lead to Death

June 12th, 2010
Paul Wilson asked:




Food has been described as ambrosia and the elixir if life. For some, eating is a biological necessity for others it is a passion that can turn into an obsession. Experts define food addiction to be a disorder where the addict is preoccupied with food, the availability of food, and the pleasure of eating. There are three recognized addictions:

• Overeating, where the addict has no control over the amount or the number of times he eats. The person has no concept of being overweight or the servings a person must eat normally. Being an overeater, the addict will indulge in uncontrolled eating binges. Being obese, the addict will be prone to hypertension, diabetes, heart diseases, arthritis, and cancer.

• Bulimisa Nervosa, where the addict binges and then tries to maintain weight by vomiting, using laxatives, excessive exercise, or even fasting. Such addicts will develop dental problems like thinning of enamel, excessive number of cavities, swollen salivary glands, fluid and electrolyte disturbances, as well as calluses and scars.

• Anorexia Nervosa, where the addict fears weight gain and so starves himself. Obsessed with weight gain and body shape anorexics will exhibit obsessive behaviors in maintaining themselves. In the process, they develop problems like disruption of menstrual cycle, emancipation, hair loss, unhealthy skin pallor, and a lack or fluids.

The most common health problems are obesity, alcoholism, diabetes, bulimia, food allergies, and food intolerance.

The signs that you are addicted to food are:

• Uncontrolled cravings for particular foods. Some are addicted to sweets, others to soft drinks, yet others to coffee.

• Continuous or frequent eating. No fixed meal times an addict will eat throughout the day.

• Sharpened hunger on consumption of specific foods.

• Anxiety attacks, feelings of nervousness, low sugar, a headache, stomach gripes and grumbles.

• Withdrawal symptoms.

• Fatigue.

• Extreme irritations.

• Intolerance to foods.

• Feelings of guilt at having eaten.

The very cornerstones to curing the addiction are to:

• Identify and avoid what are known to be trigger foods or drinks.

• Put into practice a diet that is nutrient rich, healthy, and helps maintain or loose weight.

• Make lifestyle changes. Adopt a healthier lifestyle and include plenty of fresh air as well as exercise.

• Focus on personal and spiritual development. Seek inner peace, calm, and joy. Practice meditation and deep breathing.

• Plan to have activity filled days to distract the mind from food.

Even if you have a niggling doubt that you may be a food addict you must seek help. Nip the problem in the bud before it grows into something unmanageable and serious. You must consult a nutritionist, doctor, psychologist, or an eating addiction center or specialist. There are programs run by groups like Overeaters Anonymous that run 12-step programs which are extremely beneficial.



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Eating Fresh Food

June 4th, 2010
Jude Simons asked:




Buying food items in cans lack in nutrition and are usually loaded with salt and preservatives in today\’s food markets. The process of freshness goes from fresh fruits and vegetables, to frozen foods, and down to canned foods. Last on the list, these canned items are slowly becoming a thing of the past.

When the canned foods go through the cooking process, this heating process destroys about one-third to one-half of the vitamins A and C, riboflavin and thiamin. And then the sit on the shelves as they are stored, losing an additional 5% to 20% . But the remaining vitamins only decrease their values slightly.

A lot of produce when picked for harvest will begin to lose some of its nutrients. If it is handled properly and canned quickly, it can be more than or as nutritious as fresh fruit or vegetable. This fresh produce will lose half or more of its vitamins with the first two weeks: but if not kept chilled or preserved, the fresh vegetable or fruit will lose nearly half of its vitamins within the first few days. The average consumer is advised to eat a variety of food types each day as compared to only one type of food.

The thing to remember is everything depends on the time between the harvesting and the canning and freeing process. Generally, the vegetables are picked immediately and taken to canning or freezing divisions when their nutrient contact is at its peak. How the food is canned affects the nutrient value also. Vegetables boiled for longer than necessary and in large amounts of water lose much of their nutritional value as compared to those only lightly steamed.

When we pick fresh vegetables or fruit at the farm, they are always more nutritious than canned or frozen – this is a fact. If you cannot buy fresh, at least buy frozen.



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Dishes a Food Processor Can Help Make Easier

May 24th, 2010
cynthiaan drews asked:




Many dedicated cooks will tell you that a food processor is an item that they could not do without in their kitchens. This is because there are so many dishes a food processor can help make easier. Food processors are an excellent kitchen tool to have whether you enjoy making homemade meals from scratch, or simply want to make a quick drink or meal to go.

You save counter space and money with a food processor because this single unit functions as several different kitchen aids. You can chop, grate, blend, mix, and even serve from a food processor to eliminate the need for multiple cooking aids and dirtying extra bowls, utensils, and serving dishes. It is much easier to clean your food processor than a sink full of dishes. A food processor does most of the work for you and reduces the amount of time you would have to spend using a myriad of other kitchen appliances just to get the job done without one. You will be able to shave costs from your grocery bills as well because a food processor can turn leftovers and food scraps into delicious meals in no time at all to make your food go further.

There are many virtues of having a food processor in your kitchen. Food processors are popular with homemakers and those with busy schedules who do not have a lot of time for cooking. You may be wondering just what dishes a food processor can help you make easier. There are multitudes of cookbooks dedicated to meals made using food processors, and you can find many of them online for quick meal ideas and recipes.

Here are some ideas for dishes, drinks, snacks and more that a food processor can help make easier that perhaps you and your family might enjoy. This might help you to start thinking of your own ideas for dishes you would like to surprise your family with tonight or to send them off to school or work on a good note with in the morning.

Fast and Healthy Breakfasts



Carrot and other favorite vegetable juice drinks. A couple of carrots and an apple added for sweetness is a terrific and nutrition-packed morning juice.

Fresh and thawed frozen fruit mixed with low fat or skim milk provides calcium and other vital nutrients in rich fruit smoothies the whole family might like

Muffin and bread mixes readied for baking with ease make an extra special treat for beginning your day with a snap. Storing after mixing for later use also means you can have freshly baked foods any time of the day.

Transform fruits, cheeses ham, sausage, and other foods into truly scrumptious blended spreads to use on bread, inside tortillas, and even on crackers for quick breakfast meals.

Pancake and waffle mixes can be whirled together quickly so that this



Appetizers and Dips



Mix up a tangy salsa dip and serve with tortilla chips for a no-hassle snack sure to please.

Minced onion and green pepper, and a splash of spices blended with sour cream or yogurt will give you a creamy dip for veggies, chips, or crackers.

Potato, a broccoli and cauliflower, or other soups your family loves will yield yummy and comforting meals that are perfect for lunch or dinner that are a breeze to make often.

Sandwich spreads are a nice change from your basic lunchmeat sandwich or from fast food choices.



Cakes and Cookies



Whip up batches of your families much loved cakes and cookies in minutes, bake and then serve warm to the delight of everyone.

No bake cookies, pies, and cakes are also great tasting and simple to put together for cooling until set in the fridge thanks to the food processor.



Salads and Dressings





Make luscious salads to help you and your family get more servings of the vegetables they need for optimal health.

Make your own fresh and health dressings to accompany and compliment your salads. Jalapeño ranch dressing is super for those who like it hot. Spices, combined with flavored oils, or chopped vegetables with heavy cream or flavored yogurt added make wonderful dressings.



Dinner



Use your food processor to cut meats and other foods into smaller pieces that will cook more quickly and evenly in crock-pots, oven dishes, or on the stovetop.

Grab leftovers and food scraps and mix for baking, sautéing, or broiling into meals that may become your families’ newest favorites.



The internet is a useful tool for researching various types of food processors and the features they have that make this versatile kitchen appliance one that many people use daily in their kitchens. You can also find help in selecting the right food processor for your particular cooking needs and in a price range that will agree with your budget.



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Mediterranean food

May 21st, 2010
Mislav asked:




Mediterranean food

Mediterranean cuisine is exceptional because of its regional variations, its range of ingredients and its flexibility, which is a result of constant influence different nations had on each other. Some people claim it is one of the world’s healthiest, even calling it a diet. The most raised animals are sheep and goats, due to the fact that most of the terrain in these parts is perfect for these animals. Fish and seafood dishes are also widely spread and very popular, although the fish is mostly imported because the fisheries here are very flimsy. Olive oil and garlic are the most popular spices, and grilled meat, falafel, hummus and pita bread are most known it the eastern parts.

The Mediterranean can be divided into three culinary regions: South Europe(Italy, Spain France) which is best recognizable for its wines and herbs, North Africa(Morocco) which are flavored by spices, and eastern Mediterranean(Egypt, Greece, Turkey, Syria, Israel) .

The climate and terrain are very similar all over the region, so we have hot and dry summers, and moderate and cool winters. The soil is therefore dry, and the light clear. The landscape has a softened outline of green because of the protective dusting plants have, and of course the blue colors from the sever bright waters and the sky above.

The food here is mixed with great hospitality, which can some be a bit steep, flavors are robust and clear, without any complicated sauces. Home cooking is dominant. Vegetables have a more distinct role thanks to the fertile land affected by a moderate climate. Some of the most popular vegetables here are tomatoes, onions, eggplants, peppers, mushrooms, cucumbers, artichokes, and some legumes like lentils, and more exotic ones like chickpeas, fava beans form Egypt. Vegetables include rosemary, mint, dill, oregano, basil and others.

Even though the sea is highly polluted and fished-out, seafood still remains the heart of the cooking tradition here. Shellfish can be found in soups, stews and pastas, fresh or cured anchovies, white-meat fish like sole, flounder and grouper are widely consumed in the entire region. Swordfish, monkfish, eel, cuttlefish, octopus and squids are also served. But most meat is provided by smaller animals like lamb, rabbits, fowls, pork, and sheep and goats also give milk for making cheeses and yogurts. Beef is very rare because the land is not suitable for raising these animals.

Lets look at some specific food and cuisines from different countries:

Croatian cuisine – heterogeneous, the biggest difference inthe selection of foods and methods of cooking is between the mainland and the coastal area. Meals like ražnji?i(skewers), mlinci, odojak, ?evap?i?i, mussels, cod with potatoes, buzara, rabit goulash are most popular.

Greek – wide use of olive oil, herbs and vegetables, wine, breads, fish, rabbit and pork. It shares some characteristics with other cultures. Greek desserts are specific for using nuts and honey, and some dishes use filo pastry. Meze is collective name for a variety of small dishes, served with wine or some liquor.

Italian – One of the most popular in the world. Potatoes, tomatoes, corn and peppers have a central role in their cuisine, and there is also cheese and wine, espresso and of course pasta, pizza and lasagna, for which they are most famous for.

Turkish – most famous for kebabs, mezes and dough-based desserts like baklava, kadayif and kunefe. The Mediterranean has its pasta specialties keskek, manti and gozleme.



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Choosing Between an Electric Food Mill and a Hand Powered Food Mill

April 28th, 2010
Rusty Duchuss asked:




A food mill is a great way to add a home cooking touch to any meal. By taking the food processor out of the equation, you are preparing food like they have for years and allowing the true flavors to come out. The question is whether an electric food mill or hand powered one is right for you.

If you are a purist, there is nothing better than a hand powered food mill. You will be over the dish the entire time and give it that extra loving touch that can make a huge difference. You have no choice but to be there and make sure that it is done right because you have to power the food mill in order for it to work.

In all honesty, certain things should only be made with a hand powered food mill. If you walk away from them they will get overbeaten and will lose some of their flavors. This is a great way to make up your own sauces or even preserves if you have the time. The food will taste better and you will save a ton of money.

An electric food mill has its place in the kitchen as well. There are certain things that you can use this for that don’t matter how long it runs for. This will enable you to be able to tend to other things and just check back from time to time to see how it is going. This is a convenience that is great to have when a watchful eye is not needed.

If you want to have all of your bases covered, you can have a manual and an electric one. If you want to play it safe, you are always better off getting a manual one so you are covered on the dishes that have to be watched over. Modern convenience breeds laziness in the kitchen and if you get into the habit of using an electric one all the time, you may just start to ignore the ones that need that little extra touch of care to turn out perfect.

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