Here are a few tips that will help you get the most benefits from eating all those great cancer fighting vegetables:

• Eat at least some raw fruits and vegetables. These have the highest amounts of vitamins and minerals, although cooking some vegetables can make the vitamins more available for our body to use.

• When cooking vegetables, steam until just tender using a small amount of water. This preserves more of the vitamins. Overcooking vegetables leaches the vitamins and minerals out. For an extra vitamin boost, use the vegetable cooking water in a soup or another dish.

• Wash or peel all fruits and vegetables. Use a vegetable brush for washing. Washing does not eliminate all pesticide residue, but will reduce it.

Carcinogens are cancer causing substances found in food. Carcinogens can form during the cooking or preserving process—mostly in relation to meat—and as foods start to spoil. Examples of foods that have carcinogens are cured, dried, and preserved meats (e.g. bacon, sausage, beef jerkey); burned or charred meets; smoked foods; and foods that have become moldy. Here are some ways reduce your exposure to carcinogens:

• The 5 Worst Foods to Grill

o Chicken breast, skinless, boneless, grilled, well done
o Steak, grilled, well done
o Pork, barbecued
o Salmon, grilled with skin
o Hamburger, grilled, well done

Source: Physicians Committee for Responsible Medicine

Do not cook oils on high heat. Low-heat cooking or baking (less than 240 degrees) prevents oils or fats from turning carcinogenic. Instead of deep-frying, pan-frying, and sautéing, opt for healthier methods such as baking, boiling, steaming, or broiling.

• Go easy on the barbecue. Burning or charring meats creates carcinogenic substances. If you do choose to barbecue, don’t overcook the meat and be sure to cook at the proper temperature (not too hot!).

• Store oils in a cool dark place in airtight containers, as they quickly become rancid when exposed to heat, light, and air.

• Choose fresh meats instead of cured, dried, preserved, or smoked meats.

• Avoid foods that look or smell moldy, as they likely contain aflatoxin, a strong carcinogen. Aflatoxin is most commonly found on moldy peanuts. Nuts will stay fresh longer if kept in the refrigerator or freezer.

• Be careful what you put in the microwave. Use waxed paper rather than plastic wrap to cover your food in the microwave. And always use microwave-safe containers.

Butter can be eliminated from some recipes. When browning onions, hamburger, etc., you can spray your skillet with non-stick spray or use chicken or beef broth instead of butter. When baking, you can use reduced-calorie margarine instead of butter, but the texture will not always come out right. You’ve got to experiment a little. Non-fat margarines currently on the market do not bake well at all. Just remember…with baked goods, it’s not always the calorie content per cookie or piece of cake, it’s how many you eat! Remembering that has helped me maintain my weight better than any reduced calorie diet.

I was having a few people over for lunch, and wanted to serve some fresh fruit. I didn’t just want to throw it in a bowl. I wanted to make it attractive looking. I decided to make two small baskets out of a canteloupe and a honey dew melon. It turned out perfectly, and my guests just loved it.

You can make one two. Use a marker to draw a handle on the top of the honey dew melon. Cut around the handle being sure to only go down half way so you have a basket. Then use a knife to cut small triangles out of the edges of the basket and the handle. Use a melon baller to remove the melon and mix the melon with some other fruits in a bowl. Then return the mixed fruit in the honey dew basket.

Some great fruits to combine are strawberries, grapes, bananas, canteloupe, honey dew melon, blueberries, and watermelon.

You will have some excess fruit. Keep it in a freezer bag and just add the extra fruit as the fruit in your basket is eaten up.

If you are thinking of entering the food service industry as a baker or pastry chef, this is a good article for you to read and learn from. In addition, be sure to read Master Baker Leslie Bilderbacks interview and some of her comments on my blog including Cooking School Is Not For Everyone. If you are still thinking this is the career for you, check out my listing of top Baking & Pastry Schools by State.

pastry chefAre you a creative type who also likes to know the hows and whys of everything you do? Do you enjoy making desserts that taste wonderful and are beautiful, too? If so, you might enjoy being a pastry artist.

A pastry chef’s job is interesting, challenging, creative and complex. Of course, you create wonderful breads, pastries and desserts. But they must also be beautiful—artistic presentation is more important for desserts than for any other part of the meal—people want something that is a feast for their eyes as well as their palates.

Qualities of a Good Pastry Chef

A good pastry Chef has certain personal characteristics, specific knowledge and specialized skills.

Personal characteristics

Pastry chefs need to be organized and detail-oriented. Making desserts often requires several components that must be assembled individually and then brought together to create the final product. Every ingredient has to be measured precisely and added in the correct way and in the correct order. Good pastry chefs are very organized.

Pastry chefs are hard working. Baking can start as early as 3 or 4 am. Pastry chefs work long hours and they spend many of those hours on their feet. It takes stamina and strength to do the work of a pastry chef.

Creativity is an important quality, more so than for any other type of cooking. For example, Executive Pastry Chef Roland Mesnier was the White House pastry chef for 25 years, creating all the wonderful and beautiful desserts for every White House gala and state dinner. In all that time, he never served the same dessert twice. Now, that’s creativity.

Patience is definitely a virtue for a pastry chef. Desserts can require extensive preparation—and the people who order the desserts can require extra patience, too. It’s also good to have a sense of humor; laughter is a gift that makes patience much easier.

Knowledge

To be a good pastry chef, you need an understanding of the scientific principles behind your craft. You’ll be using perishable and fragile foods and will need to understand the biology of food safety. There’s a chemical basis for the way certain foods are combined. You need a good understanding of nutrition and of human physiology. You also need to know the basics of design—how to create visually appealing desserts.

Skills: There are many skills you’ll acquire as you learn to be a pastry chef. How to measure correctly, how to mix and blend. Specific food preparation techniques. How to make food visually appealing. Plus people skills, management skills and business skills—all necessary skills for the pastry chef.

Education

There are several different educational opportunities for you to choose from if you want to become a pastry chef. You could get a diploma or certificate, usually in less than a year. This gives you the skills and knowledge for an entry-level position. An associate degree gives you more skills and more basic education. You’ll probably qualify initially for the same positions as a diploma graduate, but as you gain experience you’ll have more advancement opportunities than the diploma graduate. If your goal is management, Executive Pastry Chef or teaching, you should consider eventually getting a bachelor’s or advanced degree.

Whatever level of education you choose, it’s important to choose the right program. The most important things to consider when you’re comparing culinary programs are the faculty, the school’s accreditation and the facilities.

Faculty—culinary faculty should be chefs who have the appropriate education and industry experience to teach and mentor people who are entering the profession.

Accreditation—you’re looking for American Culinary Federation, Cordon Bleu or other recognized culinary accreditation.

Facilities—you should learn to cook in a professional kitchen with industry-standard equipment.

Some secondary considerations are the kinds of practical experiences available, the availability of flexible or part-time scheduling if you need it, finances, student support services and career placement services.

Read my article on choosing the right culinary school for you. The same advise holds true with pastry schools.

Career Options

Pastry chefs are not limited to baking bread and making cakes. There are many career options open to you. You can work in a bakery, restaurant or patisserie. You can open your own business. You can become a food critic or writer. You can teach. You could even become Executive Pastry Chef at the White House.

Pastry chefs are in demand and they are paid well. The more education and experience you have, the more money you will make. Experienced pastry chefs make upwards of $60,000/year.

Pastry chef or Chef de Patisserie is a wonderful career choice for anyone who is artistic and logical, practical and creative. It’s a career with rich opportunities—making rich, wonderful and beautiful desserts.

Cook the burgers using the regular hamburger recipe and place one THIN slice of american cheese on the crown side before adding meat patty. Don’t use Kraft
singles or Velveeta. (or anything termed as “American processed cheese FOOD) Use only real American cheese. That is KEY!. So take about 1/4″ off two edges to make a smaller square.

McDonald’s Bacon Double-Cheeseburger

Ingredients:
2 prepared beef patties
1 prepared bun
2 American cheese slices
1 slice Oscar Mayer® Ready~Made™ bacon

Prepare the beef patties and buns as directed in the regular hamburger recipe. Dress the bun the same way.

Microwave the pre-cooked bacon for about 15-20 seconds, tear it in half, and lay the pieces side by side on the dressed crown. Follow that with one slice of
cheese. Put cooked beef patty #1 on top of the cheese, add another slice of cheese and then beef patty #2. Add the toasted heel and wrap in a 12″x16″ sheet of
waxed paper. (see cooking regular hamburgers for wrapping directions)
Let sit for 5-7 minutes, then microwave (still wrapped) for 15 seconds until hot.

Enjoy a classic bacon double cheeseburger!

Materials:
200 g tempeh, cut into
2 bay leaves
1 flower Etlingera, thinly sliced
3 cm ginger
2 cn galangal, crushed
300 ml coconut milk
1 / 2 teaspoon pepper powder
1 teaspoon salt

Subtle Spice:
4 red onions
2 cloves garlic
3 red chilli
3 candle nut
1 / 2 teaspoons shrimp paste

How To Make:
1. Saute seasoning smooth, greetings, Etlingera, galangal, and ginger until fragrant. Enter the tempeh. Stir until tempeh wrapped in spices. Pour the coconut milk. Mix well.
2. After seasoning seep, lift.
Serves 4

You like cooking China (Chineese Food)? Japanese cuisine (Japaneese Food)? Or maybe like fried noodles? Grilled fish? Even the roast beef? Be careful, because the possibility of cooking delicious dishes cooked with wine. The use of wine in cooking that seems to have stuck, difficult to separate. Many of the expected utility of these illicit goods. The first uses a network soften the meat. The chefs believe that the meat is marinated in wine will be tender and delicious. Therefore, the meat will be grilled or cooked in the form of Tepenyaki often soaked in wine.
In addition also produces wine aroma and distinctive flavor, which the cook can be inviting taste. The smell when it comes to baking dish, pan-fried, fried, or other types of cuisine. The emergence of wine that’s become one of the features of Chinese cuisine, Japanese, Korean and local cuisine wine oriented.

Types of wine used in a variety of dishes that have a variety of white wine (Pek Be ciu), red wine, white wine (Ang ciu), wine noodles (Kue Lo ciu), wine barrel, and others. Produsenya vary, there are imported from China, Japan, Singapore and even many locally made using tape juice fermented glutinous information (wine tape). Use of this wine were varied, ranging from great restaurants, small restaurants and even stalls are open on the street.

The existence of this wine is still rarely known by the public. Meanwhile there was an error understanding among entrepreneurs or chefs who do not consider wine as something unlawful. If the pork, may be sufficient to understand the various circles that the food was forbidden for the Muslims. Although there are some people who violate it, but most restaurant managers know that it should not be sold to a Muslim
Another case with wine. Most of the restaurant manager did not consider the material that is unlawful food. Moreover, in the process is already pemasakannnya wine evaporate and disappear. Thus the assumption that causes them not to feel guilty when you serve food to Muslim customers.
Assuming, of course, needs to be clarified because in Islamic law regarding liquor or wine is already quite clear, that is unlawful. Not only consume but also produce it, passing it around, use the benefit, even helping people to use it. Well, this is certainly a warning to us all to be more careful in buying cooking, as well as a concern to the managers of restaurants that sell their products to the general public for not using the wine.

Arak(Wine) in Various Food

1 kg of beef tongue, hot water dip, Kerik, wash clean
1 1 / 2 liter of water
Turmeric 1 bay leaves
2 cm galangal, crushed
4 lime leaves
1 stalk lemongrass, crushed
Kandis acid 3 cm
1 teaspoon salt
18 skewers
mix, mix well:
25 g rice flour
1 tablespoon sago flour

Blend:
8 curly red chilli
1 teaspoon ground coriander
1 / 2 teaspoon pepper
1 / 4 teaspoon cumin
6 pieces red onion
1 teaspoon curry powder
2 cm turmeric
2 cm ginger
2 tablespoons cooking oil

How to Make:
Boiled beef tongue, soft spices, turmeric, galangal, lime leaves, lemon grass, Kandis acid, salt, and cook until soft tongue. lift, drain.
lindah cut the size of 1×2x1 cm. reserve water. 5 pieces per skewer beef tongue with a skewer. grilled over hot coals with a reversed – behind and dioles oil until cooked and fragrant.
Aloe Heat broth, add 500 ml water, boil the mixture enter the rice and sago flour and seasonings, stir well and thickens. lift.
Serve with satay sauce, pieces of diamond and tabusan fried onions.
Barbeque

Salt is the main companion spice every time we cook, but in addition to increasing our cooking taste salt isn’t only useful as a flavor there’s also other uses of salt, here are some uses of salt:

Salt as polishing materials
By mixing the salt and vinegar into a thick batter, then it can be used to rub and make shiny objects of silver and copper. Use a soft cloth and rub to use, then rinse thoroughly with water, then drain.

Mea
This is something that I learned during the work in the supermarket when I was young. For oil spills and eggs, cover the affected area with salt stains, it will be easier to lift the stain.

Salt as a drain cleaner
Salt and hot water in a comparable amount we pour into a pipeline will be able to help eliminate odor and can help dissolve the oil, also helps prolong the life of the pipe. But this probably should not be used on waste water disposal system dirty, which may kill the bacteria that play a very important to destroy the solid.

Freeing the window glass and car glass from dew
Clean the inside of the glass window in the house and your car with a sponge that has been soaked in salt water solution, then dried. This will help prevent condensation during cold weather. In addition, by rubbing a small rag that has been soaked with salt on the glass front of your car, it also prevents condensation. In snowy climates, this can prevent the formation of ice on the glass.

Scrubbing pots and pans
Pour coarse salt over greasy cooking equipment before brushing to help remove fats are attached.

Remove tea stains and coffee stains
To remove tea and coffee stains on cups and carafes of wine (a type of vessel for wine), sprinkle salt on sponge and wipe with a swirling motion at the time of rubbing the stain attached.

Sterilize sponges
Cleaning sponge is usually used for the purposes of the kitchen is the perfect breeding place for various kinds of bacteria are not good. With a sponge soaked in saline solution into the high levels, can help eradicate these bacteria.

Conqueror insects
Pour salt on the places where the ants are often crowded, with the way the direction of the line to prevent these ants through.

The most friendly way to eradicate weeds
Mixture of salt and hot water in the ratio 1: 3 can be poured directly into the weeds to eradicate them.

Dessert and mouthwash
Dissolve about one-fourth teaspoon of salt in half a tablespoon of warm water. Roll out to around your mouth and gargle-gargle. I also have felt the benefits, it really helps when dealing with a toothache.

Cutting boards that smells
Cutting board with the unpleasant odor indicates the bacteria, and this is not just a problem on board the smell of cattle, but also a health issue.
Bacteria can be removed with salt, therefore it rubbed salt on your cutting board area that smelled unpleasant, leave for a while then rinse, you cut the board will be smelling fresh and be free of bacteria!

Firefighters
Keep a box of salt as close as possible as a fire extinguisher during an emergency to put out oil fires. But he should not replace fire extinguishers actually, just to be a good backup.

Cleaning ironing
Many times, iron-iron raised little by little dirt that cause them when you rub against your clothes. To remove all the dirt, sprinkle salt on a sheet of paper and then pressed on it. Use a hot steam to clean the water jet after doing this and also clean the iron base with a damp cloth when it was not hot.
(Michael Bloch / The Epoch Times / mer)

there’s more:

At Bath:
1) Mix 1 / 2 teaspoon salt in a glass of mineral water. Use to wash the eyes of the cape.

2) Mix the salt with baking soda in the same lot number. This is useful for dessert (rinsed) for fresh breath.

3) Mix one teaspoon of salt with hot water to soak the cotton. Use cotton to wipe the eyes swollen / puffy.

4) Soak tired feet with nails suam2 mixture of hot water with a handful of salt. Rinse with cool water. Feet will feel fresh as ever.

5) Still wet from the shower, order the body, legs and hands with salt. The result dead cells and the content will peel the skin cells will increase

6) Mix the salt with olive oil. By way of gentle and slow with the upward pull, listing the mixture to the face and neck. Allow 5-10 minutes then wash. This compact facial will refresh the body.

Salt Usage (Beside 4 Cooking)