Tag: Illnesses

Tips for Better Barbequing

If you are new to barbequing, chances are you have run into some problems when it comes to barbequing. Barbequing, like anything else, takes practice. Learning from your mistakes, as well as the mistakes of other will help you learn quickly.

Before you begin cooking, spray your cooking area with a nonstick cooking spray. This will prevent your meat from sticking when you are rotating or removing it. If your meat sticks and tears, you will lose a large amount of juice, and your meat may dry out.

Never place food on the grill until the temperature is correct. The fluctuation in temperatures will cause your food to dry out or burn. If you are using a charcoal grill, make sure that the coals are completely gray before putting the meat on the grill. This will allow the temperatures to level out, and the majority of the lighter fluid to burn off.

Cooking with charcoal lighter fluid can be good or bad. The lighter fluid will cause the food you are cooking to taste different then with other types of grills. Alternatively, attempting to not use lighter fluid may cause a lot of frustration due to the fact that charcoal can be difficult if not impossible to light without lighter fluid.

You must properly prepare the meat you are cooking, before cooking it. You should never attempt to cook meat on a grill when it is still frozen, or even partially frozen. Thaw your meat by sitting it out about 12 to 24 hours before you plan on cooking it, or by thawing it in a microwave. If you meat is thawed, but in the refrigerator, set it out long enough for the meat to get to room temperature.

Once meat is cooked, never put it back in on the same plate you had it on when it was raw. This could cause the spread of many unwanted illnesses. Do not handle cooked meat with the same utensils that you used when it was raw.

Never poke you meat while it is cooking. Poking holes in meat will cause the juice inside to leak out into the bottom of the grill. Not only will this make your food dry and unappealing in the end, but it also could potentially ruin your barbeque grill. At the very least, it will cause a buildup of unwanted grease and juices on your girll, which will make cleanup harder.

Once the meat is on the grill, try not to open the lid to many times. Each time you open the lid, you change the temperature in the grill. The constant change in temperature and the air flow will cause your meat to dry up quickly.

Remember that the higher the heat is not always the better. While it is ok to quickly cook food, turning the heat up will just cause the meat to dry up and potentially burn.

While using tin foil or aluminum foil will make cleaning easier, it will cause your food to have more of a fried taste then a grilled taste.

If you are planning on using your favorite barbeque sauce, be sure to wait as long as possible to put it on the meat. Putting barbeque sauce on to early will not only potentially cause your meat to dry out, but it could also burn.

Eliminate Outdoor Cooking Mistakes

As humans, we all make mistakes. It is human nature to do so, and cannot be prevented each and every time. When it comes to barbequing, this rule is no different. We often make mistakes that we do not even realize until we taste our food, or something potentially dangerous happens.

Some mistakes just mean that the food you cook is not going to taste very good, while others could potentially mean a trip to the hospital, or a visit from your claims representative on your home insurance policy. No matter the severity of the mistake, you should do your best to try to avoid them whenever possible.

Cooking Mistakes

You must properly prepare the meat you are cooking, before cooking it. You should never attempt to cook meat on a grill when it is still frozen, or even partially frozen. Thaw your meat by sitting it out about 12 to 24 hours before you plan on cooking it, or by thawing it in a microwave.

Once meat is cooked, never put it back in on the same plate you had it on when it was raw. This could cause the spread of many unwanted illnesses.

Cooking with charcoal lighter fluid can be good or bad. The lighter fluid will cause the food you are cooking to taste different then with other types of grills. Alternatively, attempting to not use lighter fluid may cause a lot of frustration due to the fact that charcoal can be difficult if not impossible to light without lighter fluid.

Never poke you meat while it is cooking. Poking holes in meat will cause the juice inside to leak out into the bottom of the grill. Not only will this make your food dry and unappealing in the end, but it also could potentially ruin your barbeque grill. At the very least, it will cause a buildup of unwanted grease and juices on your grill, which will make cleanup harder.

Once the meat is on the grill, try not to open the lid to many times. Each time you open the lid, you change the temperature in the grill. The constant change in temperature and the air flow will cause your meat to dry up quickly.

While using tin foil or aluminum foil will make cleaning easier, it will cause your food to have more of a fried taste then a grilled taste.

Dangerous Mistakes

Never, under any circumstance, should you leave a grill alone when it is in use. Grilling does have fire involved, and accidents can happen. Fire spreads quickly, so being aware of your grill could mean the difference between a small fire that is quickly extinguished, and a visit from the fire department.

Never place a hot grill against a wall, even if the fire is already completely out. A hot grill can heat up an exterior wall to the point of combustion. Also, do not put the grill cover back on until you are sure that the grill is completely cool.

You grill should be cleaned after each and every use, no exceptions. While no one likes cleaning the grill, it is essential for the life and safety of your grill. If you allow your grill to sit dirty, not only are you causing a potential fire and health hazard, but you are ultimately making it harder on yourself when it does come time to clean your grill.

How Ice Cream Is Made

The hand crank ice cream maker or freezer was invented in 1846 by Nancy Johnson. In 1848 a similar ice cream freezer, the Johnson Patent Ice-Cream Freezer was patented. By 1850 ice cream had become a popular treat. It wasn’t until 1851 that Jacob Fussell’s Baltimore Company began to manufacture and market ice cream commercially.

At some point in time someone figured out that using salt mixed with the ice would lower the temperature of the ingredients and that the wooden freezer bucket and paddles would open the way for the larger-scale manufacture of ice cream. Today, ice cream is still made using the basic method of the hand-crank ice cream freezer.
With nearly two billion gallons of ice cream and other frozen desserts produced in the United States yearly, there is a need for regulation. This need is met by the International Ice Cream Association. The IICA works to regulate the manufacturing and distribution of ice cream. The organization was founded in 1900 and does market research and regulatory and legislative advocacy.

Along with regulations in producing and marketing ice cream, manufacturers are doing their best to make ice cream healthier. Unfortunately, there is a lot of butterfat and calories in ice cream which, in excess, will cause problems with obesity and other weight-related illnesses.

The fat in ice cream is needed to make the texture smooth. Fat is also what makes the ice cream taste good. Low-fat ice cream does not hold the flavor the way regular ice cream does. Regular ice cream is 10 to 20 percent butterfat and 60 to 62 percent water. To qualify as true ice cream there has to be at least 10 percent fat in the ingredients. With less than 10 percent butterfat, there is more percentage of water which makes the ice cream more like tasteless ice.

Sugar is another ingredient in ice cream that helps keep the creamy mixture smooth and soft by lowering its freezing temperature. Without sugar, or other forms of sweetener, the ice cream would freeze rock solid. Sugar also makes the ice cream taste better. Sweeteners can be regular cane sugar, honey, corn sweeteners or beet sugar. Plant derivatives are stabilizers that also help keep the ice cream smooth and keep it from developing ice crystals. Mono-triglycerides and lecithin are emulsifiers that are used to aid in keeping the smooth whipped texture of the ice cream during and after freezing.

When the ingredients have been mixed in a tank, it is then pasteurized. The pasteurization process involves heating the mixture to a required temperature. Homogenization occurs next where the milk fat is broken down so that the ice cream mixture will be creamy and smooth. It is then quickly cooled to 40 degrees F and then frozen. The ice cream is frozen one batch at a time using the continuous freezer method that has evolved from the method used in the first ice-cream freezers from the 1800’s.

The paddles used in those early freezers may have been precursors to the dasher blades that are used today to keep the ice cream from being solidified. These dashers aerate the ice cream so that it will not weigh more the 4.5 pounds per gallon as required under federal regulations.

After the ice cream leaves the freezer, any chunky ingredients like candy or fruit are added to the mixture before it is packaged. The last step is sending the ice cream to sub-zero temperatures in the hardening room where it is stored until it is shipped and finally ends up in your freezer.

Why They Say Chocolate Has Health Benefits

Does chocolate have health benefits at all? Few studies and researches made not too long ago suggested it has. In detail, a lot of chemicals containing chocolate were found to be beneficial to the people’s health. So, it does contradict the old myth and half – truths surrounding the saying that implement that looks and tastes good is bad.

The health benefits are particularly true to cocoa, dark chocolate, and minimally – processed chocolate foods. Aside from the copper and magnesium, which aids in regulating blood pressure and heartbeat, they append flavonoids, the ones that you also found in high – antioxidant green tea. As you probably know it ad hoc, antioxidants are good for the health as they accomplish a number of health benefits, such as the following:

– Improve circulation
– Lower blood affliction
– Stimulate kidneys, improve digestion
– Can remedy patients with poor appetite, kidney stones, and anemia
– Improve endothelial functions
– Guard against free radicals and other evil molecules, which are known to trigger stroke and heart disease.
– Lower heart disease – related deaths

Flavonoids have two different kinds, the epicatechins and catechin. The catechin has been found to be rich in minimally processed chocolate foods and cocoa. This is known to aid in preventing heart disease illnesses and possibly cancer problems. It is also aid to boosting an individual’s unaffected system, this one also was recently discovered by the experts. Catechins can be found triple in amount in chocolates as compared to those found in teas.

But despite the discovered health benefits of chocolate, you have to be cautious at what type and amount of chocolate food you consume. Since anything excessive can be bad to health, and that applies to chocolate too. Eating high quantities of chocolate onus still cause juice and eventually trigger illness especially if you consume the less healthy type of chocolate.

In order to avoid the hateful consequences, you have to choose the right type of chocolate when intense as not all kinds are good. For example, highly – processed chocolate food kind such as those in candy and bar forms have high calories, sugar, and fat contents, therefore, must be avoided at all cost. Healthy kinds are dark chocolate, cocoa, and any other minimally – processed chocolate food.

This is in relation to studies demonstrating possible effects by eating chocolates done by the experts to groups of participants. In a distinctive study, half of the group ate duskish chocolate while the other white chocolate. One ones who ate white chocolate, showed no change in garnet pressure, while the other who ate dark chocolate, significantly lowered their systolic blood pressure.

At another conducted Pennsylvania State University study, a different group of participants received low fat diet, except that the half got high – carb snack and the other consumed low fat chocolate bar for a certain loop of stage. The two split groups didn’t show antithesis in levels of bad or LDL cholesterol afterwards. However, those that ate chocolate bars did show increase in triglycerides, a bent of heart – risk blood fat, and good or HDL cholesterols.

From these studies, it showed how chocolate can actually be a good diet food. However, note that the participants were only fed in minimal quantities of chocolates, therefore it is serene not advised to consume this sweet mirth more than what is required for you to take. Also, remember to avoid chocolate foods that are high in artificial flavorings, with dairy products, and sugars. Remember this: the less that it is processed, the more that health benefits you will get from chocolate.

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The Basics of Organic Gardening

The stress brought by modernization has made people realize that there is a need to cultivate healthy foods. Thinking that these will ensure the health of the future generations, more and more of people became interested with the basics of organic gardening.

As defined, organic gardening refers to the act of planting and growing crops without relying on the use of fertilizers, pesticides, and other synthetic products. This is to ensure that the crop is 100 percent all natural and free from harmful chemicals and elements that can lead illnesses to people.

Pointers for organic gardening

In organic gardening, the basic consideration is the soil where the crop will be placed. Veterans say that the perfect soil for organic gardening should be filled with nitrogen, which will contribute much to the health of the crop being planted. The soil should also be placed in an area where sunlight and air reaches it.

Experts also advise that clay soil is the most ideal type to be used in organic gardening because it is relatively high in nutrients compared to other types of soil. Aside from containing higher amount of nutrients good for the plants, it is best in holding the water for replenishing the plants. Although some types can also be used such as sand and garden soil, they cannot produce better crops just like the clay soil can. What you can do is to add some organic matter to make it more suitable for the plants.

Aside from the soil preparation and the area where it should be placed, here are some of the basics of organic gardening to help you get by:

1. Preparation of organic matter. Since this will be the one where the plants will get their nutrients, preparation of organic matter should be paid attention very carefully. As defined, organic matter can be a plant that is decaying or an animal waste that is mixed together with the soil. Aside from decaying plants and wastes of animals, organic matter can also be a clipping of grass, leaves that are dried, scraps from the kitchen such as vegetable stalks and peels of fruits as well as heads of fresh or cooked fish. Organic matter is very important in organic gardening because it serves as a conditioner for the soil to support the growing crops in it. Organic matter should always be regularly replenished. It can be put on top of the soil or can be mixed with it so the nutrients and other minerals can be absorbed very well.

2. Controlling pests and other plant-related diseases without the use of synthetic chemicals. Since the basic premise of organic gardening is using all-natural products, it is best if you familiarize yourself with the natural means of controlling pests in your crops. These natural means of controlling pests include worms and other insects that can defend your plants against other harmful elements. You can also prevent your plant from diseases if you inspect them regularly for any sign of damage. Once you suspect that there is a threat for plant illness, it is best if you remove the plant affected quickly to avoid the spread of the disease to nearby plants.

3. Selecting the ideal plants for your organic gardening. One of the basics of organic gardening that all people should know is how to select plants that will fit your natural condition. It is very important to understand that not all plants are suitable for all climates. To ensure that you will grow healthy plants, make sure that you check your site conditions and decide which are the plants that can withstand the environment available.