Cookware

kitchennhome

Time and experiences has shown us a few things about the cookware we use. Some of the products that demonstrated great benefits later proved to have unfortunate side effects. A few cooking materials are now being banned.

 

Teflon

This was very popular in the 1980s. Its non-stick properties looked impressive to those people who were used to scraping food out of cast iron pans. Unfortunately Teflon will give off toxic fumes if overheated, and the PFOA chemical has found its way into almost everybody’s bloodstream. Due to possible links with cancer these cooking products have been phased out of production.

 

Copper

This has heating properties for cooking, but copper cookware gets copper into the food. Our bodies need a small amount of copper, but high levels will cause ill effects. It is uncertain whether our bodies can dispose of excess copper; it seems to vary between individuals. Occasion use of copper might be fine, but avoid products with nickel, which is harmful to our health.

 

Cast iron cookware

The most popular choice for many years, these are heavy but reliable. When properly prepared with oil these cast iron pots and pans work quite well. They will leach a little iron into the food, but out body need iron; we become anaemic without it.

 

Glass Ceramic and enamel cookware.

These often contain lead. Avoid cooking in them. They are fine for serving food, and for decoration, but do not cook or heat food in these.

 

Stoneware Cookware

This is a combination of materials that are designed to be both easy to cook with and completely non-toxic. They are also extremely long lasting.

 

Cookware online Sydney

Ordering cookware online is a fairly safe bet. If we know the materials that make up a pot of pan we have a good idea how safe the product is. Order some stone cookware, take pride in your cooking anilities, and know the products are as safe as anything on the market.

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Korean Alcoholic Beverages

Fermentation has been used by many cultures for most of civilization. The results have usually been enjoyed for their flavour, and occasionally for their intoxicating effect. In some cases the results of fermentation are actually healthy; early beer was sometimes the only source of vitamin B, and Korean Kimchi (fermented) has been shown to be health and extremely good for the immune system.

 

Alcohol at Korean Restaurant Sydney

Varieties of Korean alcohol are not too far removed from many western beverages. Their ongoing popularity is probably due to this.

 

Soju

Apparently the most consumed alcoholic beverage in South Korean, and the world; over 70 million cases are sold annually. It tastes a little like Vodka, but with a slightly sweet taste.

Soju is basically alcohol and water, produced by distillation of any grain, though rice is the most common variety. The alcohol content is usually about 20%, but can be anywhere up to 40%. It is usually drunk neat in Korea, but Westerners have discovered its use as a mixer.

The mid-range alcohol content of Soju allows an interesting loophole. Being lower in alcohol content than any spirits it only requires a beer/wine license to sell and serve. This allows many otherwise authorized restaurants to sell cocktails, provided that they are made with Soju.

 

Fruit wines

There are many varieties of fruit wine, making this an umbrella term for many drinks. Some are a combination of berries and fruit with an alcohol base; others use rice and grapes, sometime a combination of the two. Plum wine, Green Plum and Raspberry wine varieties seen to be the more popular variations with western diners.

 

Rice Wine

Again, this term applies to a set of different beverages. Fermented rice and barley are the base ingredients. This is often flavoured with honey, or fruit such as plums or mangos, though some patrons enjoy the rice wine without additives.

 

 

 

Korean Restaurant Sydney CBD

Many of the best Korean restaurants Sydney has to offer server Korean alcoholic drinks. Some are reason enough to visit, even if you are nor hungry enough for a meal.

THE KOREAN RESTAURANT BBQ

Korean BBQ, or Gogigui, is very much a social event. Tables at Korean BBQ restaurants are set up with charcoal or gas grills, so diners can cook their own meat. An overhead fan is provided to remove any fumes.

While westerners usually don’t cook meat seated around a barbecue in the middle of the table the arrangement is not too unfamiliar. Fondue parties with cheese or chocolate use a central pot on the table, with Italian Bagna Cauda and Asian hot pot dishes also using a community central pot. The difference is that the Korean version concentrates on different meats.

Korean BBQ uses very thinly sliced meat, usually beef, pork or chicken, though there are sometimes also sausages. This meat is sometimes marinated with various combinations of soy, sugar, sesame oil, garlic and pepper. At other times the meat is un-marinated, and so thin that it cooks almost instantaneously Marinated ribs are also quite popular.

Side dishes are always served with Korean Restaurant BBQ; an all meat diet is probably not healthy. Green onion salad, cucumbers, yellow pickled radish, sprouts and of course rice and always served. Often people wrap their meat in lettuce.

Chinese Tea Online

Early myths on the origin of tea tend to be little more than entertaining tales, though they show the importance put on the drink. Where language or agriculture were divine gifts or the inventions of great minds, tea was an accidental, but fortuitous discovery. Shennong, the Emperor of China in 2737 BC was interested in herbs and either discovered tea in the process of his research or accidentally tasted tea when some leaves happened to fall into his boiling water. He was impressed by the taste and apparent medicinal qualities, and spread the word to his subjects.

The true origin of tea is apparently less noble than a serendipitous discovery by the Emperor of medicine. Tea was somehow discovered in the south-west of China and steadily spread. There are records of Chinese tea in the Iron Age, from 1000 BC till the birth of Christ. The Han dynasty around 200 AD used tea as medicine; the TANG Dynasty from around 600 to 900 AD used tea socially.

Having such a long history tea has developed into countless different forms. Processes such as fermentation, drying, picking tea at different times and adding other substances are all used to create different types of tea.

Oolong Tea (black dragon) – This is an oxidised tea, possibly discovered when some tea leaves were left unattended for too long. It is popular the South of China. Its taste varies, but it thicker than other teas, and can be heavy with honey or fruit scents.

White Tea: There is some contention about the definition of white tea. It is either made from young buds of the tea plant, or simply tea with minimal processing. The tea itself is pale yellow and contains a high proportion of antioxidants.

Jasmine Tea. This mixes Jasmine plant with green tea and some white and black tea. The Jasmine plant did not come to China till 200BC, and thought it was used to flavour tea its popularity did not widespread till the 1600s when tea was exported to the Western world.  It is a sweet fragrant tea.

Herbal tea– these stretch the definition of tea as they do not contain the actual tea plant, though they are prepared in the same way. They may have medicinal properties, though are usually consumed for taste and scent.

Different teas were once the specialty of different geographic areas, which could export to some other locations according to trade agreements. These days the availability of Chinese tea online has removed most of the barriers that limited availability.  If we can use the language of a website, we can order any tea that is grown.

What is Korean Barbeque?

Korean Barbecue refers to the Korean method of roasting beef, pork, chicken, or other types of meat. Such dishes are often prepared at the diner’s table on gas or charcoal grills that are built into the table itself. – Wikipedia

Korean Barbecued beef is steadily growing in popularity. Well known cuts of meat become something quite unique when cooked with our methods. Pork, chicken and seafood all have their own distinctive characteristics, all of which came out in their own distinctive way with Korean Barbecue.

Korean Barbecue allows you to cook the meat at your own table. Marinated in many different sauces and spices such as sesame oil, soy sauce, honey, rice wine, garlic, peppers, chilli powder or a number of other more specialised preparations. Or simply cooked over an open grill, flavoured by the charcoal.

Charcoal is pure carbon, it is commonly used in Korean Barbecue as it cleans up the surrounding air with it’s charged particles. It kills odours, leaving the air smelling natural, and removing many harmful toxins. Charcoal is very healthy in this way. The main use of charcoal in Korean Barbecue, is to improve the flavour of the food. This is partly the effect of the more even, more intense heat that charcoal grilling provides, partly the taste that is hard to explain, but obvious to those who experience it.

Contact The Barbecue for Korean Barbecue in Newcastle.

Weak Wheat Diet Concerns

Hi all !

Today’s blog post has been supplied to us by Custom Wedding & Special Occasion Cakes Sydney – Sweet Olivia


Obesity, which is a real concern, is continually blamed on some isolated factor in our diet or lifestyle. The single factor in question changes as fashions come and go, or when the previously accused factor proves unsubstantiated. Such narrow thinking ignores the complexity of our diet and lifestyles, and encourages people to take a ‘quick fix’ by only changing a superficial factor in their diet. Real change involves healthy living at all levels, not the exclusion of one component of a system.

Lately wheat has been accused of causing overeating disorders, addictions and weight gain. But there are problems with this accusation. Obesity is increasing, yet wheat has been one of the most world’s most widely cultivated cereals for generations, long before the obesity epidemic occurred. People may be eating more wheat, but that’s a problem with eating too much food, not a problem with the food itself.

Artificial products such as high-fructose corn syrup may increase an individual’s appetite, but wheat is a natural product. Even if it is refined and processed the methods have not changed too dramatically in recent times. At worst one can buy wholegrain wheat products, which retain virtually all the nutrients and fibre of the original plant.

Wheat is quite natural, and unless one has an allergy or intolerance it should be part of a healthy diet.

Source:http://www.sciencedirect.com/science/article/pii/S0733521013000969#bbib15


Thanks once again to Custom Wedding & Special Occasion Cakes Sydney – Sweet Olivia for today’s post. If you live in Sydney and are interested in purchasing some cakes or sugary sweets, feel free to visit their website.