Posted on February 28, 2010 by cookwithkathy
Soy Sauce is widely used to add taste, flavour and colour to the food in Chinese Cooking. Chinese soy sauce is made mainly from soybeans going through a fermentation process. There are two main varieties and each has its own distinct taste, flavour and colour.
- Light soy sauce, which is lighter in colour but more salty. It is the most often used type in cooking and is also used for dipping.
- Dark soy sauce, which is darker in colour but less salty. It is used mainly during cooking and often used together with light soy sauce.
The following picture shows my favourite brand of light and dark soy sauce that I used at home and in my cooking classes.
Below is the Szechuan Sweet and Sour Pork Ribs which is one of the dishes I’ll teach in the Simple-y Delicious cooking class. A proper blending of light soy sauce and dark soy sauce contributes to the rich taste, flavour and colour of the dish.
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Posted on February 26, 2010 by cookwithkathy
Americans spend a large share of their food budget (42 percent) on food away from home (FAFH), which has been found to be less nutritious than food prepared at home. For the average consumer, eating one meal away from home each week increases daily intake by about 134 calories and translates to roughly two extra pounds each year, according to a new study from the USDA’s Economic Research Service.
On average, breakfast away from home decreases the number of servings of whole grains and dairy consumed per 1,000 calories and increases the percent of calories from saturated and solid fat, alcohol, and added sugar (SoFAAS) in a day. Dinner away from home reduces the number of servings of vegetables consumed per 1,000 calories for the average adult.
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Posted on February 25, 2010 by cookwithkathy
Posted on February 24, 2010 by cookwithkathy
Middle aged and elderly people with high blood levels of vitamin D may be at a 33 per cent lower risk of developing heart disease, says a new review from the UK.
Researchers from the University of Warwick performed the first ever systematic review and meta-analysis looking at the association between blood levels of vitamin D and cardiometabolic disorders, such as cardiovascular disease (CVD), type-2 diabetes and metabolic syndrome.
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Posted on February 23, 2010 by cookwithkathy
Two new studies in Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists, confirm the role fiber plays in cardiovascular disease and overall health.
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