Archive for July 27th, 2009

Fish & seafoods

Because it is low in fat and has little connective tissue, fish must be cooked carefully and usually for a fairly brief time. Choose a medium-oily fish,  such as salmon or halibut,  if you are a beginning cook,  since these are relatively high in fat and are more forgiving of mistakes than are lean fish.  Meaty fish, such as tuna, shark and swordfish, are also a good choice for beginners, but be careful not to overcook them, or they will dry out.

• Never marinate fish for more than 10 minutes in anything containing acid — it will begin to cook the flesh by itself.

• It’s generally a good idea to cook fish with the skin on so the fat will flavor the fish, though you should remove the skin before serving.

• If you’re cooking a fillet, you can watch its sides and see the color and texture change as the fish cooks. When it is a little more than halfway done, turn it over.

• Whole fish are best grilled over high heat or roasted in a hot oven. Cut several slashes through the flesh, but not through to the bone, at least 2 inches apart, to allow the heat to penetrate. To keep the fish from sticking, oil it well before cooking and then don’t move it until you’re ready to turn it. Whole fish are done when you can pull out the dorsal fin (which runs along the back).

• Though the common rule used to be to cook fish until it flakes, it’s usually too done by that point.The trick is to cook the fish until just before it flakes, when you can see the muscle strands beginning to separate.

• Always undercook rather than overcook fish. It will continue cooking after it has been removed from the heat.

Chocolate bar

Food is required to give us energy, and chocolate is relatively energy dense, meaning it is high in calories for a small portion size. Because of this, it has often been included in the food supplies for polar explorers and lifeboat rations etc. It also contains the three essential components of food, i.e. protein, carbohydrate and fat (although not in ideal proportions), together with some vitamins and several minerals. Eating a limited amount (up to a standard bar per day) of chocolate has been shown not to have a significant effect on migraines, acne or tooth decay. On the other hand, cocoa has been found to contain compounds that have positive effects in the prevention of heart disease and possibly some cancers, whilst the possible psychological effects have had a lot of media attention.

The protein, carbohydrate and fat content varies with the chocolate type, as does the amount of micronutrients present, e.g. minerals and vitamins. A 100 g bar of plain chocolate is able to supply 24% of the copper needed in a healthy diet, whilst milk and white chocolate are a relatively good source of calcium, which is widely regarded as being beneficial in maintaining strong bones.