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Should I wrap my potatoes in foil when baking? |
For oven baking the most common mistake is to wrap the potato in aluminum foil. This method holds in moisture, steaming the potato. The result is a less crispy skin and has the taste and texture of a boiled potato.
The best way to bake a potato is to scrub the skin, pierce the skin 2 or 3 times with a fork and place the potato directly on the oven rack at 450 degrees for 50 to 60 minutes. For a crispier skin, rub the potato with a light coating of vegetable oil, butter or margarine. After the potatoes are completely baked, they can be wrapped in foil to hold, this will enhance the appearance of the skin by reducing shriveling.
Never use a knife to open a baked potato, as it flattens the surface and alters the fluffy texture of the baked spud. Use a fork to pierce the potato once lengthwise and once crosswise. Press the potato at both ends and it will "blossom".
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What is miso? |
Also called bean paste, miso is a basic flavoring in much of Japanese cooking. Miso is used in sauces, soups, marinades, dips, main dishes, salad dressings and as a table condiment. It's easily digested and extremely nutritious, having rich amounts of B vitamins and proteins. This fermented soybean paste has the consistency of peanut butter and comes in a wide variety of flavors and colors. It has three basic categories—barley miso, rice miso and soybean miso—all of which are developed by injecting cooked soybeans with a mold (koji) cultivated in either a barley, rice or soybean base. Additionally, the miso's color, flavor and texture are affected by the amounts of soybeans, (koji) and salt used. It's further influenced by the length of time it is aged, which can rage from 6 months to 3 years. Miso can be found in Japanese markets and health-food stores. It should be refrigerated in an airtight container.
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What are foodborne disease outbreaks and why do they occur? |
An outbreak of foodborne illness occurs when a group of people consumes the same contaminated food in which two or more of them come down with the same illness. It may be a group that ate a meal together somewhere, or it may be a group of people who do not know each other at all, but who all happened to buy and eat the same contaminated item from a grocery store or restaurant. For an outbreak to occur, something must have happened to contaminate a batch of food that was eaten by the group of people. Often, a combination of events contributes to the outbreak. Sometimes the source is a food processor, and other causes down the food chain are from preparation mistakes or ill food workers at the food service site.
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What is Kobe Beef? |
Kobe Beef comes from the Kobe region in Japan. This product has gained worldwide popularity over the past few years thanks to its incredible marbling that enhances the eating quality by increasing tenderness, juiciness and flavor. The animals which are raised for this quality of beef enjoy a diet high in natural grains, beer and are massaged routinely. The process has gained quite a reputation and is being mimicked in Australia and the US under the name Wagyu, or "Kobe Style" beef. It is easy to decipher the difference between Wagyu and true Kobe beef—the price of Kobe is 3 to 4 times higher than Wagyu and more difficult to find.
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