Home-cooked Chinese Dinner

The dishes shown below were prepared by a housewife in Anhui, China for her husband and daughter.

The menu is shown below:

Carp Fish Soup

Sauteed Shredded Pork with Sweet Bean Sauce

Stir-fried Por Intestine

Steamed Savoury Egg Custard

Stir-fried Shanghai Bok Choy

Iodine and Food

Information about iodine

  • Iodine is mainly used to make thyroid hormones.
  • The thyroid helps to regulate the rate at which your body uses energy. It also plays a role in growth and development.
  • You only need very small amounts of iodine for good health. Without iodine your health can be affected over the long term.
  • Your body does not make iodine so it needs to come from the foods you eat. Most people can meet their mineral needs by eating a variety of healthy foods and following “Eating Well with Canada’s Food Guide”. . http://www.healthcanada.gc.ca/foodguide.
  • The iodine content in foods can vary. The mineral content of foods depends on the mineral content of the soil where the food was grown

The content of iodine (µg) in 100 g of food:

  • Konbu 36240
  • Nori 4323
  • Fresh Mussel 346
  • Small Dried Shrimp 264.5
  • Mackerel 170
  • Shellfish 120
  • Cod 110
  • Susage 91.6
  • Smoked fish 71.3
  • Yogurt 63.3
  • Eggs 52.9
  • Cheese 45
  • Shrimp 41.3
  • Herring 32
  • Trout 16
  • Milk 15.4
  • Kidneys 15.3
  • Liver 14.7
  • Tuna 14
  • Beer 8

Read more about iodine ….

Imaging System Controls Baking Process to Improve Bun Quality

Working with baking company, researchers at the Georgia Tech Research Institute (GTRI) have developed a production-line system that automatically inspects the quality of sandwich buns exiting the oven and adjusts oven temperatures if it detects unacceptable buns.

During existing inspection processes, workers remove a sample of buns each hour to inspect their color. Based on this assessment, they manually adjust the oven temperature if the buns appear too light or too dark. But with more than 1,000 buns leaving a bakery production line every minute, there is a great need for automated control to make more rapid corrections to produce buns of consistent color, size, shape and seed coverage.

The automated control system produces a consistent product through batch changes, shift changes, daily and seasonal temperature and humidity changes, and variations in ingredients.

Read more ….

An Asian Appetizer

Peking Chicken Rolls

Ingredients:

1 tablespoon vegetable oil
4 250-gram (8-ounce) chicken breasts boned with skin on
Salt and freshly ground pepper
1 tablespoon honey
2 tablespoons soy sauce
2 teaspoons dry mustard powder
16 Mandarin pancakes
½ cup hoisin sauce
1 teaspoon sesame oil
1 English cucumber, peeled and cut in strips
6 green onions, cut in 3-inch lengths

Method:

  1. Heat oil in an oven-proof skillet over medium-high heat. Season chicken with salt and pepper and sear, skin side down, for 2 minutes each side or until golden. Remove from heat. Place chicken breasts on a baking tray.
  2. Combine honey, soy sauce and mustard, and brush over seared chicken breasts. Let marinate at room temperature for 30 minutes.
  3. Preheat oven to 400ºF.
  4. Place baking sheet in oven and bake for 10 to 12 minutes or until juices run clear. Remove from oven and let chicken rest on a carving board for 5 minutes. Slice chicken into thin slices.
  5. Heat Mandarin pancakes by following package directions. Place green onions and cucumbers in small serving dishes.

To serve:

Spread hoisin on pancake and top with a couple of chicken slices, some cucumber and green onions, then roll up.

Source: The Globe and Mail