HOME VIDEO PROJECT ACTIVITIES ACADEMIC INNOVATION GLORY EXAM PAPERS PSS E-LEARNING NEW BUILDING ~~~~~~永为华联焕荣光
FOR THE GLORY OF HUA LIAN

Thursday, July 9, 2009

感言

Gan Yan
Posted by at 1 comment:

Saturday, July 4, 2009

Washing grapes with Tooth Paste‏

Washing grapes with tooth paste--Great Tip



Just squeeze a little toothpaste on hand and dissolve/mix it in a bowl of water to wash the fruit.










Posted by at No comments:

For your health consideration.......

A Cancer Killer in the Kitchen - Ginger
The powerful healing effects of ginger have been well documented. It's a proven remedy for upset stomach. Reams of studies show that it inhibits inflammation. And there is substantial evidence that it fights cancer too.

For instance, a recent University of Michigan study showed that when ginger was added to ovarian cancer cells in the laboratory, it caused the cancer cells to self-destruct (a process known as "apoptosis") . In a separate study at the University of Minnesota , researchers injected colon cancer cells into mice that were bred to have no immune system.

Half of these mice were routinely fed gingerol, the main active
component in ginger. The researchers found that the mice that were fed gingerol lived longer, their tumors were smaller, and the cancer did not spread as widely as in the control group.

With all these health benefits, you should be using ginger as often as you can. The best way I've found to get a healthy serving of ginger is to juice it. (The brand of juicer I use is an Omega.) Two or three days a week, I juice an apple or two, some carrots, spinach, broccoli, cabbage, and a big piece of ginger root.


The ginger gives the drink a great flavor and a powerful anti-cancer kick.
I highly recommend that you try it.


<>~<>~<>~<>~<>~<>~<>~<>~<>~<>~<>~<>~<>~<>~<>

If you have enjoyed this article and know someone who would enjoy it, would you kindly share it with him or her?

Healing and cleansing with barley

High in fibre, barley is also a kidney cleanser. Better yet, regular intake of it helps prevent heart disease. BARLEY water was always a regular drink when we were still living at home. Whenever we had to go for a medical exam that included a urine test, my mum would make us drink barley water a day before it to make sure we got a positive result!

My mother was a wise woman. I later found out from an Australian naturopath that barley is known to be a kidney cleanser, and she happily downed glasses of it at a meal we had in a coffee-shop here.

Barley is good for your intestinal health too. Try to eat the barley grains you find in your drink or sweet broth with fu chook (beancurd skin) and ginkgo nuts.

It's high in fibre which feeds the friendly bacteria in the colon and helps speed up the transit of fecal matter in it. In this way it helps prevent haemorrhoids and colon cancer.

The propionic acid and beta glucan from barley's insoluble fibre also help lower cholesterol and prevent the formation of gallstones.

Eating barley regularly is a preventive step against heart disease as, besides the fibre content, it is also high in niacin, a B vitamin good for lowering cholesterol.

Diabetics should eat more barley as the fibre will prevent blood sugar levels from rising too high. It also provides relief from constipation or diarrhoea for those suffering from Irritable Bowel Syndrome.

Barley is rich in selenium which prevents cancer and relieves symptoms of asthma and arthritis. It is a good source of manganese, copper and phosphorous.

Malt sugar comes from sprouted barley which, when fermented, is an ingredient in beer and other alcoholic beverages.

Barley, whose Latin name is " hordeum vulgare" , has been cultivated for more than 10,000 years.
Since ancient times, barley has been used for healing purposes and has been known to the Chinese, Egyptians, Greeks and Romans. Athletes in Greece and Rome in those days were known to eat barley bread to give them strength.

Besides the usual things we do with barley, I enjoy having it in a western soup. The larger pearl barley is used and I love the sticky bite of it
Posted by at No comments:

Belajar Kendiri ( Eduwebtv )

Posted by at No comments:

Belajar Kendiri ( Latih Tubi)

Posted by at No comments:
Posted by at No comments:

Food Preservation

Posted by at No comments:

Canning and Freezing

 


 


Canning & Freezing


IMPORTANT!



  • Altitude. When canning foods, it is important to know your local altitude. Your altitude determines the amount of pressure (pressure canner) or time (boiling-water canner) for your food. In Lancaster County, Nebraska, the altitude ranges from 1,200 to 1,700 feet above sea level.



    To learn the altitude in other areas or if you're not sure about your Nebraska location, contact your local Extension office -- contact information is at lancaster.unl.edu/office/locate.shtml OR check this Web page from the National Center of Home Food Preservation.

  • Use up-to-date canning recommendations.



    The latest canning recommendations are based on the 2006 revision of the USDA Complete Guide to Home Canning. A list of the revisions in the 2006 edition are listed in a handout presented by Elizabeth Andress, PhD during a presentation at the University of Florida. For more information on Dr. Andress's presentation, check the UF Website.



    Two of the recommendations involve new waiting time recommendations. These new waiting time recommendations were added to improve lid performance and reduce sealing failures. These directions should be added to canning procedures for all products.



    In 2006, water bath canning directions were updated, advising consumers to "Wait 5 minutes before removing jars" to be consistent with a major canning lid manufacturer's advice based on their research on lid functioning and seal formation. (When using a boiling water canner: "After jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars from the boiling water bath canner.")



    Also in 2006, pressure canning directions were updated advising consumers to "Wait 10 minutes, unfasten the lid, and remove it carefully" to be consistent with a major U.S. pressure canner manufacturer's advice, as well the advice from the major U.S. canning lid manufacturer. (When using a pressure canner: "After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully."

  • Review how to use a boiling water canner and/or a pressure canner before you begin. Here are two good resources from the National Center for Home Food Preservation:


Webpage Quick Links


Canning



Freezing (includes recipes)


Vacuum packaging


Related Gardening Links


Canning


Recipes (including harder-to-find recipes)




Harder to Find Recipes



o    General information, including ALUM (Source: NCHFP)


o    Salts used in pickling (Source: NCHFP)


Jams & Jellies


o    Most frequently asked jelly questions (Source: NCHFP)


o    Remaking soft jellies (Source: NCHFP)


Other


o    Testing jar seals, reprocessing unsealed jars & storing canned foods (Source: NCHFP)


o    Suitable containers, covers and weights for fermenting food (Source: NCHFP)


o    Why & how to acidify tomatoes (Source: NCHFP)


Unsafe canning practices



Sources of canning supplies




(Use of commercial and trade names does not imply approval or constitute endorsement by the University of Nebraska-Lincoln Extension. Nor is criticism implied of products not mentioned.)


For further help in locating canning supplies, use your favorite online search engine or contact your local Extension Office.



Sources of ClearJel®

You must use ClearJel® and not Instant ClearJel®, ClearJel A® or any other form of ClearJel® when given in a canning recipe. For more information, click HERE. Be sure you are getting cook-type ClearJel®. Here are two frequently-mentioned sources of ClearJel®



Directions for using pressure & boiling water canners


IMPORTANT: Check the directions that come with your canner before starting to can. If you no longer have the directions or have questions about a specific canner, check with the company. Here are some links that may help you:


(Use of commercial and trade names does not imply approval or constitute endorsement by the University of Nebraska Cooperative Extension. Nor is criticism implied of products not mentioned.)



  • Pressure Canners


    • Presto Pressure Canners

      Download instruction books for specific models of Presto pressure canners from this Web page. A toll-free phone number and an address are also given for contacting Presto.

    • Mirro Pressure canners

      Mirro provides a toll-free phone number and an address for contacting them. Check their "Frequently Asked Questions" for answers to such questions as whether you can use a Mirro pressure pressure canner on a "flat top (glass or ceramic) range. (The answer to this question is no.)

  • Using Pressure Canners

    This National Center for Home Food Preservation Web article provides a step-by-step overview of using a pressure canner.

  • Using Boiling Water Canners

    This National Center for Home Food Preservation Web article provides a step-by-step overview of using a boiling water canner.

  • National Center for Home Food Preservation

    General information on using pressure AND boiling-water canners. REMEMBER: Low-acid foods must be processed in a pressure canner to be free of botulism risks.

Pictures of canning equipment & procedures


(Source: National Food Safety Database)



Canning with Splenda®


(Source: National Center for Home Food Preservation [NCHFP])



Freezing



Harder-to-find recipes




 



 




 


Site maintained by:


Alice Henneman, MS, RD,

Extension Educator

University of Nebraska-Lincoln

 in Lancaster County,

444 Cherrycreek Road, Suite A,





Posted by at No comments:

Pickling

 

Pickling


 




Cucumbers (specifically, Gherkins) gathered for pickling.




Middle East style pickles from Syria.


Pickling, also known as brining or corning, is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia edible oils are used as the pickling medium instead of vinegar.


Also the distinguishing feature is a pH less than 4.6[1], which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard, garlic, cinnamon or cloves, are often added.[2] If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Unlike the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product. (McGee 2004, p. 291-296)


When both salt concentration and temperature are low, Leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperatures Lactobacillus plantarum dominates, which produces primarily lactic acid. Many pickles start with Leuconostoc, and change to Lactobacillus with higher acidity. (McGee 2004, p. 291-296)


Pickling (an English corruption of the Dutch word/verb "pekel/pekelen", meaning "brine/brining") began as a way to preserve food for out-of-season use and for long journeys, especially by sea. Salt pork and salt beef were common staples for sailors before the days of steam engines. Although the process was invented to preserve foods, pickles are also made and eaten because people enjoy the resulting flavors. Pickling may also improve the nutritious value of food by introducing B vitamins produced by bacteria.


[edit] Popularity of pickles around the world


[edit] Asia


[edit] East Asia


China is home to a huge variety of pickled vegetables, including radish, baicai (Chinese cabbage, notably suan cai, la bai cai, pao cai, and Tianjin preserved vegetable), zha cai, chili pepper and cucumber, among many others.


Japanese tsukemono (pickled foods) include takuan (daikon), umeboshi (ume plum), gari & beni shoga (ginger), turnip, cucumber, and Chinese cabbage.


Korean kimchi is usually made from pickled Chinese cabbage and radish, but is also made from green onions, garlic stems, chives and a host of other vegetables.


[edit] Southeast Asia


Main article: Mixed pickle, Indian pickles (achar)


Indonesian pickles, acar, are typically made out of cucumber, carrot, bird's eye chilies, and shallots, these items being seasoned with vinegar, sugar and salt. Fruits, such as papaya and pineapple are also sometimes pickled. In the Philippines, achara is primarily made out of green papaya, carrots, and shallots, with cloves of garlic and vinegar. In Vietnam, vegetable pickles are called cải chua ("sour vegetables"). In Sri Lanka, achcharu is traditionally prepared out of carrots, onions, and ground dates. Mixed with mustard powder, ground pepper, crushed ginger, garlic and vinegar, these items are seasoned in a clay pot.


[edit] Europe


In Turkey, pickles, called turşu, are made out of vegetables, roots, and fruits such as peppers, cucumber, Armenian cucumber, cabbage, tomato, eggplant (aubergine), carrot, turnip, beetroot, green almond, and green plum. A mixture of spices flavor the pickles.


In Greece, pickles, called τουρσι, are made out of carrots, celery, eggplants stuffed with diced carrots, cauliflower, tomatoes, and peppers.


In Albania, Bulgaria, Serbia, and Macedonia, mixed pickles, known as turshi, form popular appetizers, which are typically eaten with raki. Pickled green tomatoes, cucumbers, carrots, bell peppers, peppers, eggplants, and sauerkraut are also popular.


In Romania, pickles are made out of beetroot, cucumbers, green tomatoes (gogonele), carrots, cabbage, bell peppers, melons, mushrooms, and cauliflower.


In Russia, pickled items include beets, mushrooms, tomatoes, cabbage, cucumbers, ramsons, garlic, eggplant (which is typically stuffed with julienned carrots), custard squash, and watermelon.


Pickled herring, rollmops, and salmon are popular in Scandinavia.


In Britain, pickled onions and pickled eggs are often sold in pubs and fish and chip shops. Pickled beetroot, walnuts, and gherkins, and condiments such as Branston Pickle and piccalilli are typically eaten as an accompaniment to pork pies and cold meats or a ploughman's lunch.


In Ukraine, garden produce is commonly dilled using salt, dill, currant leaves and garlic and is stored in a cool, dark place.


In Italy, pickled vegetables, giardiniera, include onions, carrots, celery and cauliflower.


[edit] Middle East


In Iran and all Arab countries, pickles (called torshi in Persian, mekhallel in Arabic, and hamutzim in Hebrew) are commonly made from turnips, peppers, carrots, green olives, cucumbers, beetroot, cabbage, lemons, and cauliflower.


[edit] North America


In the United States and Canada, pickled cucumbers, olives, and sauerkraut are most popular, although pickles popular in other nations (such as the pickled tomatoes commonly offered in New York City delicatessens) are also available. Giardiniera, a mixture of pickled peppers, celery and olives, is a popular condiment in Chicago and other cities with large Italian-American populations, and is often consumed with Italian beef sandwiches. Pickled eggs are common in the Upper Peninsula of Michigan. In the southern part of the United States, pickled okra and watermelon rind are popular. In Mexico, chile peppers, particularly of the Jalapeño and serrano varieties, pickled with onions, carrots and herbs form common condiments.


[edit] Other foods that are commonly pickled



[edit] The pickling process


The jar and lid are boiled to sterilize them. Then the raw vegetable and vinegar or brine is placed in the jar and the lid is screwed on. This is then placed in a cauldron of boiling water for a few minutes. It is then left to stand by for two weeks.[citation needed]


[edit] See also



[edit] Other home food preservation methods


Main article: Food preservation



[edit] External links



[edit] References



  1. ^ Minnesota Department of Agriculture "Pickle Bill" Fact Sheet

  2. ^ Antimicrobial Effects of Mustard Flour and Acetic Acid



  1. ^ McGee, Harold (2004), On Food and Cooking: The Science and Lore of the Kitchen, ISBN 0-684-80001-2.






























 



 



Mechanical



Chopping · Dicing · Grinding · Julienning · Kneading · Mincing · Peeling · Puree · Shaving



 



 



Chemical/biological



Brining · Ceviche · Drying · Fermentation · Marinating · Pickling · Salting · Smoking · Souring · Sprouting · Sugaring






Retrieved from "http://en.wikipedia.org/wiki/Pickling"


Categories: Food preparation | Food preservation | Pickles


Hidden categories: All articles with unsourced statements | Articles with unsourced statements from January 2008 | Articles with unsourced statements from May 2009


 


Navigation




Bottom of Form



Interaction



Toolbox



 


 


 


 



Posted by at No comments:
Subscribe to: Posts (Atom)