Source: Chefs' Secrets For Cooking, Eating, and Staying Slim
A healthy mindset while cooking on the line isn't easy; a chef's focus is on creating delicious dishes all day, yet they often don't have time to eat a balanced meal themselves. In today's fast-paced environment, how can culinary talent stay healthy - and set a good example for diners along the way?
This question was the subject of a panel at the New York City Wine & Food Festival, where chefs Art Smith and Sue Torres, and Marc Murphy, culinary personality Katie Lee, and author Allison Adato talked about staying healthy in the food industry. While the easiest food to grab on the go - french fries, anyone? - isn't often the best choice, chefs recognize the importance of eating for health. Just ask Art Smith, who lost 95 pounds after a diabetes diagnosis. "There was no way I could run restaurants," he said of his prior health condition.
Now chefs like Smith are much more mindful about the impact their cooking has on
Blog Posts by YumSugar
- YumSugar | Shine Food – Mon, Oct 29, 2012 4:38 PM EDT
Source: Chefs' Secrets For Cooking, Eating, and Staying SlimRead More »from Chefs' Secrets for Cooking, Eating, and Staying Slim
YumSugarSource: 8 White House Recipes the Obama Family Loves
Regardless of who takes the office next year, there's no doubt the White House will be filled with plenty of delicious food. Curious to know what's being favored by the first family right now? See a few of Michelle, Sasha, Malia, and the president's tried-and-true favorites when you keep reading.
- Minted Spring Pea Salad: The first lady uses fresh peas in a minted Spring pea salad.
- Broccoli Soup : Thanks to the White House, the first family has access to plenty of healthy meals, including a simple yet satisfying puréed broccoli soup.
- Chili: The president still gets to enjoy his old favorites, though. One of them? Barack's very own fast and easy chili recipe. It even includes bacon as an ingredient!
- Cauliflower Mac and Cheese: Michelle Obama professes that this White House cauliflower mac and cheese recipe is one of Sasha's and Malia's favorites.
- No-Cream Creamed Spinach: White House chef
Source: Experiment With 10 Modernist Techniques at HomeRead More »from Experiment with 10 Modernist Techniques at Home
At last weekend's New York City Wine & Food Festival, The New York Times hosted a TimesTalk with Nathan Myhrvold, author of the groundbreaking Modernist Cuisine and a new book, Modernist Cuisine at Home ($130).
In Myhrvold's original Modernist Cuisine, his high-tech methods involve centrifuges, sous-vide baths, and other seemingly space-age kitchen equipment, but this weekend, the kitchen scientist spent a great deal of time convincing the audience that his new cookbook is indeed intended for at-home cooking, using easily-attainable kitchen tools.
His concept? Using everyday appliances in newfangled ideas, like hyper-decanting wine with an immersion blender. Whether you love the modernist concepts or are a complete skeptic, Myhrvold mentioned 10 modernist techniques that seem counterintuitive but are tried and tested to achieve perfection in the kitchen. "The laws of physics and chemistry are involved in cooking, and so
Source: Roasted Figs Are Simple and ScrumptiousRead More »from Roasted Figs Are Simple and Scrumptious
I planted a raised bed full of herbs in my backyard last year in hopes of gaining a better understanding of where my food comes from, as well as to enjoy the fruits herbs of my labor. Despite next to no prior experience in the garden, for the next few months I was a woman obsessed, tending to my garden with care day in and day out.
Cut to three months later, when I sheepishly pulled into the garage under the cover of darkness with a seemingly lifeless twig of a fig tree in the car trunk. Inexperienced, and without a proper home for a tree with a decades long life-span, I set it up next to its fragrant friends and watered away, hoping for a sign of life. Slowly, but surely, leaves sprouted forth, and I marveled at each subsequent, shoot, bud and leaf; from my enthusiasm (and over-sharing with anyone who'd listen) you'd think I birthed the tree myself.
One may assume that these tantalizing figgy bites are the literal fruits of my labor,
Source: 5 Exotic Taco MeatsRead More »from 5 Exotic Taco Meats
You're probably familiar with meat options like carne asada, carnitas, and even barbacoa. But some bold taco aficionados opt for more exotic tastes such as head and tongue that you might recognize from taqueria menus. They're not for everyone, especially the squeamish, but before you rule them out, get to know what they are.
Cabeza (head). Typically, certain parts of the head - including, ears, lips, and cheeks - are cooked together to make the taco meat. It's often described as moist and very tender, comparable to the shredded beef you find in stew.
Lengua (tongue). Since it's a working muscle, lengua is often extremely flavorful, more so than other meats. To get rid of the tough texture, it must be cooked for several hours but unless it's chopped finely, it'll feel springy instead of tender. Some people compare it to corned beef.
Tripas (intestines). Arguably the most pungent and rubbery of meats, intestines are popular because of their rich flavor. They
- YumSugar | Shine Food – Mon, Oct 22, 2012 5:02 PM EDT
Source: Lessons Learned From Judging Preserves For the Good Food AwardsRead More »from Lessons Learned from Judging Preserves for the Good Food Awards
I hold onto the belief that sugar makes me sweet, and have long held a soft spot in my heart for jams, jellies, and fruit preserves. It's a rare grocery store run when one of these robustly flavored spreads doesn't sneak its way into my basket. So, when I was invited to help judge the preserves category for this year's Good Food Awards, I signed up with no reservations.
As one of 28 judges for the preserves category, I was assigned to the western US states, and along with three other judges blind tasted more than 30 varieties of preserves from this bountiful region, including the usual suspects (jams, jellies, marmalade, and preserves) as well as vinegars, verjus, and even a dried fruit bar or two. And while I can't share the winners with you (we'll have to wait 'til Jan. 18), I gleaned a few tips and tricks for analyzing what makes a truly ribbon-worthy preserve. Keep reading for the (unofficial) guidelines that
- YumSugar | Shine Food – Mon, Oct 22, 2012 4:56 PM EDT
Source: Fishy Business: How to Choose Excellent Fresh Fish
In an ideal world, we'd all have access to a friendly, reputable, neighborhood fishmonger, and could simply leave selecting fish for purchase up to them. Oftentimes these workers are very knowledgable, friendly, and a great resource for tips on both purchasing and consuming the fish at hand. Feel free to ask them questions; it's their job! To determine whether a fishmonger or fish counter is worth buying from (or for selecting any sort of prepackaged fish) try these tips:
For whole fish, check:
- The eyes should be bright, clear, and convex, never cloudy or sunken.
- If the fish has any noticeable odor, it should be briny and of the sea, like seaweed. Anything noticeably pungent, "fishy," or similar to the scent of a beach at low tide should be avoided, as this indicates decay, and the off-putting aroma will only be intensified by cooking.
- One of the best indicators of freshness are the gills: they should be bright
- YumSugar | Shine Food – Tue, Oct 16, 2012 7:26 PM EDT
YumSugarSource: Food Fight: 6 Books That Delve Deep Into What We Eat
Perhaps you already frequent your neighborhood farmers market for the freshest seasonal produce and humanely raised organic meat. But have you taken the time to assess the reasoning (aside from taste) behind these lifestyle choices? Keep reading for our favorite picks for educating oneself on the politics of the plate.
- Tomatoland: Ever wondered why modern supermarket tomatoes pale in comparison to their robustly flavored farmers market counterparts? In Tomatoland ($13), author Barry Estabrook examines that, as well as expands on his James Beard Award-winning article "The Price of Tomatoes," detailing the horrifying human and environmental cost of today's tomato farming industry. Spoiler alert: Estabrook reveals that some workers are literally enslaved by their employers.
- Farm City: Do you support the local sustainable food movement but find it at times a bit too precious and preachy? Dive in to Farm City
- YumSugar | Shine Food – Tue, Oct 16, 2012 7:06 PM EDT
YumSugarSource: Bringing Home Bivalves: How to Select Oysters, Mussels, and More
If you think oyster, mussel, clam, and scallop cookery seem best left to the experts, then think again. In reality, much of the onus of prep work comes down to choosing exceptionally fresh shellfish - after that, the effort to reward ratio is high. With that in mind, we've rounded up crucial guidelines for shopping for shellfish, starting with one of our favorite categories of mollusks, the humble bivalve. Generally speaking, bivalves should be purchased alive, since these creatures decompose exceptionally quickly once dead, even when properly stored on ice and refrigerated. Most of the qualities listed below indicate whether or not the animal inside the shell is still living.
Things to Bear in Mind When Buying Clams, Oysters, or Mussels
- In their raw state, these bivalves should feel heavy for their size.
- Like all seafood, these should smell of the ocean - briny and sweet, like seaweed - and not
Source: Briny Business: How to Select Shrimp
Shrimp's briny-sweet flavor, satisfyingly snappy texture, and ease of preparation (few foods cook up faster) make it a perennial favorite. Whether the crustacean's final destination is an easy appetizer or expedited étouffée, keep these crucial guidelines in mind the next time you hit the seafood counter.
- Avoid purchasing shrimp from Southeast Asia, as the regulations on shrimp farming and harvesting are far less stringent than American standards. Look for sustainably farmed US shrimp or those that are wild caught using traps in Canada or the US. For an in-depth look at the sustainability of different shrimp options, consult the Monterey Bay Aquarium's Seafood Watch guide.
- Like all seafood, shrimp should smell of the ocean - briny and sweet, like seaweed - and not off-putting or "fishy" in any way. Particularly avoid any that smell of ammonia.
- Eschew labels such as "jumbo" and "large," as these are often inconsistent. Instead,