Regional Influences Create Wide Varieties of Kimchi
|
|
- Archibald Bradford
- 6 years ago
- Views:
Transcription
1 Regional Influences Create Wide Varieties of Kimchi Although a basic fermentation process is central to kimchi, a countless variety of ingredients and seasonings can be included in its preparation. With the Korean Peninsula lying along a lengthy north-south axis, its wide range of climatic conditions have contributed to a diverse array of cultural characteristics, including distinctive variations of kimchi. Han Bokryeo President, Institute of Korean Royal Cuisine 16 Koreana Winter 2008
2 Kimchi varieties differ according to the particular vegetable ingredient, seasonings, and region of origin. Timespace Winter 2008 Koreana 17
3 The diverse regional influences of the Korean Peninsula, as a result of notable variances in climatic and geographical conditions, have contributed to the creation of a wide variety of unique types of kimchi. In general, kimchi in the southern regions is characterized by its bright redness, sharp taste, and minimal liquid, while that of the central regions is associated with types with a lighter red color, due to the use of less red pepper, which is served with a considerable amount of liquid. Farther north, the kimchi is immersed in liquid, mild in taste, and crisp in texture. The southern areas of the Korean Peninsula are relatively warmer, so additional salt is needed to prevent the kimchi from fermenting too quickly. In contrast, in the north, people will prepare kimchi with less salt and lighter seasoning, which serves to accentuate the natural vegetable flavors. Meanwhile, the kimchi of the central regions covers a broad spectrum of diversity, with more moderate and subtle tastes. Regional Characteristics In addition to the salt that is needed to preserve the vegetable ingredients, and red chili pepper, which gives kimchi its distinctive spiciness and redness, there are several other ingredients that factor into its savory taste. In particular, the salted seafood items, which are produced by a lengthy maturation process, vary widely based on regional and cultural influences. The regional characteristics of kimchi can be identified from the type of salted seafood ingredient used in its preparation: in the southern regions, people favor salted anchovies; along the eastern coast, salted large-head hairtail fish and salted chub mackerel; and in the central regions, salted yellow corvina and salted shrimp. Salted anchovies are made from fresh anchovies caught off the southern coast, which are salted and left to mature. Anchovies preserved for two to three months are known as salted anchovies, while those aged for six months or more are referred to as salted anchovy brine. Large-head hairtail are preserved by salting the entire fish, which are allowed to ferment for a year or so, until the flesh acquires a deep chestnut brown color. Different types of seafood ingredients are included in the preparation of kimchi because of the fact that, above all, it is a staple of common people, which necessitates the use of readily available products from local areas. The inclusion of salted seafood helps to prevent the kimchi from over-fermenting, and turning rotten, along with adding to its complex and zesty flavorfulness. However, the seafood ingredients need to be used in moderation, so as to not produce a fishy odor. The garlic, ginger, and red chili pepper added to kimchi can serve to neutralize any fishy smell of the salted seafood, which aids in the proper fermentation. Another kimchi ingredient is an alga gathered from the rocky shorelines of shallow coastal waters, commonly known as dead man s fingers or sea staghorn. It helps the kimchi to maintain a firmer texture, while also increasing its nutritional value, in terms of calcium and phosphorus content. In Goheung, Jeollanam-do Province, the local specialties of oysters and ark clams are often added in large amounts, which results in a unique kimchi, with a distinctive seafood taste. Also, citron might be added at times to offset the kimchi s spiciness with a subtle citrus fragrance. As for the City of Donghae, Gangwon-do Province, along the east coast, a cuttlefish kimchi is prepared during the cuttlefish season, which Essential kimchi seasonings include salt and various salted seafood, such as fermented anchovy, large-head hairtail, yellow corvina, and shrimp. The salted seafood helps to enhance the kimchi s savory taste and provides the protein, calcium, and fat that are lacking in the vegetable ingredients. 18 Koreana Winter 2008
4 Kimchi Gyeonmunnok, Designhouse features cuttlefish and shredded white radish that offer a delightful contrast of chewy and crunchy textures. Gaeseong is known for combining kimchi with a variety of 35 or so ingredients, such as apple, pear, pine nuts, jujube fruit, gingko nuts, octopus, and abalone, within a cabbage-leaf wrapping. Pyeongyang-style Chinese cabbage kimchi includes various types of nutritious mushrooms, such as shiitake and rock mushrooms. It is lightly salted and served immersed in liquid. However, the development of modern transportation and the mobility of today s society have tended to diminish the uniqueness of regional characteristics, as ever more people end up moving away from their hometown. For example, in the capital district and City of Seoul, which is home to about one-quarter of Korea s population, its residents include people from across the country, who might continue their regional kimchi-making practices, but also adopt new variations due to interaction with neighbors and the availability of ingredients. As such, this convergence of influences has contributed to a kind of standardization of today s kimchi. Furthermore, the various types of salted seafood ingredients are increasingly being used in combination with each other, thereby reducing the distinctiveness of kimchi varieties previously associated with a particular region. Nevertheless, any number of regional kimchi specialties is still available in outlying locations, such as the variety with salted sand eel, which is offered in the Chungcheong-do and Gyeonggi-do provinces. Winter 2008 Koreana 19
5 Dongji kimchi Institute of Korean Royal Cuisine Jejudo Jejudo, the southernmost island of Korea, enjoys a warm climate that makes it unnecessary for residents to prepare preserved vegetables for the winter season. Due to its natural environment, Jeju is associated with only a limited number of kimchi variations, which are not intended to be kept for long. Still, dongji kimchi is unique to Jejudo, which is traditionally prepared on the first full moon of the lunar New Year, with Chinese cabbage that has survived the winter. When pale yellow flowers bloom on the cabbage plants, they are gathered up and soaked in brine, drained and combined with salted anchovies, garlic, and red pepper, then briefly fermented, resulting in a refreshing taste. Jeolla-do Jeolla-do kimchi is characterized by a taste that is said to be spicy and salty, as well as rich and savory. Due to its full-bodied flavor, some people will add glutinous rice paste in order to create a more refined taste. From its southern and western coasts, there is a wealth of diverse seafood for the making of various Jeolla-do kimchi. Preserved yellow corvina and shrimp are popular choices, although salted anchovies is the most common seafood ingredient for making kimchi. Red pepper is liberally added to kimchi, along with sesame seeds and pieces of chestnuts as garnish. Rather than red pepper powder, coarsely ground red pepper, which has been combined with salted seafood in advance, is used for seasoning. The region is well-known for the spiciness of its savory kimchi, which includes varieties made with the bitter roots of Korean lettuce, as well as a watery radish kimchi, of Naju, and a mustard-leaf variation, of Haenam. Oyster and white radish kimchi Institute of Korean Royal Cuisine Gyeongsang-do People along the southern coastal region of Gyeongsang-do favor generous amounts of garlic and red pepper, but little ginger. After Chinese cabbage is soaked in salty brine, it is pressed to remove excess liquid, seasoned with a large amount of salted seafood, and then crammed tightly into storage containers. The kimchi here is characterized by its heavy use of salted seafood, which is typically salted anchovies. As compared to the heavier salted anchovies that are found in Seoul, the local version is allowed to ferment longer, resulting in a reddish extract, which looks such as soy sauce. This anchovy extract, which is known by a number of names, such as aekjeot, myeoljang, and eoja, can also be used as a general seasoning. Raw ingredients, such as large-head hairtail, are also included to make kimchi, after being finely sliced and combined with red pepper powder and salt. Young radish kimchi Pulmuone Kimchi Museum 20 Koreana Winter 2008
6 In general, kimchi in the southern regions is characterized by its bright redness, sharp taste, and minimal liquid, while that of the central regions is associated with types with a lighter red color, due to the use of less red pepper, and served with a considerable amount of liquid. Farther north, the kimchi is immersed in liquid, mild in taste, and crisp in texture. Mustard-leaf kimchi is a popular side dish of the Jeolla-do region. Generous seasoning with chili pepper powder gives it a noticeable spiciness, while the distinctive aroma and mild bitterness of the mustard leaf is said to stimulate your appetite. Topic Photo Winter 2008 Koreana 21
7 White radish kimchi is an everyday version made by chopping a large radish into cubes. Autumn radish is especially sweet and firm, making it ideal for a flavorful white radish kimchi. In coastal regions, this kimchi is often combined with oysters. Topic Photo 22 Koreana Winter 2008
8 Chungcheong-do The kimchi of Chungcheong-do is often not as salty as in other regions, and also simpler to prepare than that of the Seoul/Gyeonggi-do area. Basic ingredients include mustard leaf, dropwort, green onions, fermented red pepper, and dead man s fingers. Chinese cabbage and white radish are also salted and seasoned whole, and then packed into separate jars, according to their salt content. There is also a mixed cabbage and white radish kimchi, in which the ingredients are chopped into large chunks and mixed together, then seasoned with the extract of salted seafood, such as yellow corvina or shrimp. Young radish kimchi is often made, but unlike the white radish kimchi of Seoul, it is only lightly seasoned to enhance its refreshing taste. Combination of cabbage and radish kimchi Pulmuone Kimchi Museum Wrapped kimchi Timespace Seoul / Gyeonggi-do In the densely populated areas of Seoul and Gyeonggi-do, the kimchi does not lend itself to clear characterization. However, it could be described as being less distinctive, in terms of regional traits, which can be attributed to a desire to appeal to a wider range of taste preferences. Typical kimchi types are made with Chinese cabbage, young radish, and white radish, along with wrapped kimchi. Other popular varieties of Seoul include palace-style soy kimchi, boiled white radish kimchi, cucumber kimchi, and scale kimchi, in which the radish surface is sliced into scalelike pieces. The seafood seasonings are usually salted shrimp, salted anchovies, or salted yellow corvina, which are readily available, in addition to a variety of raw ingredients, such shrimp, pollack, and large-head hairtail. Gangwon-do With Gangwon-do Province being situated alongside the East Sea, its kimchi specialties include those prepared with fresh pollack and cuttlefish, which uniquely feature the fragrance and rich taste of fresh seafood. Chinese cabbage kimchi is generally similar to that of the central regions, but can be distinguished by the addition of slices of raw cuttlefish and dried pollack, which bolster the calcium content and nutritional value. White radish is chopped into large chunks, mixed with red pepper powder, and added to the cabbage layers. Bonnet bellflower root kimchi prepared with fermented lancefish sauce Kimchi Gyeonmunnok, Designhouse Winter 2008 Koreana 23
9 Hwanghae-do The kimchi here is relatively similar to that found in Seoul, Gyeonggi-do, and Chungcheong-do; however, it is distinctive in regard to the use of particular spices, such as cilantro for Chinese cabbage kimchi, and fruit of the prickly ash for squash kimchi. Squash kimchi, as in Chungcheong-do, is made from a mixture of squash and brine-soaked Chinese cabbage cut into large pieces, salted, and allowed to mature. It is often boiled and served in kimchi stew dishes. Squash kimchi Institute of Korean Royal Cuisine Pyeongan-do As for Pyeongando, the region s kimchi is notable for its light seasoning and large volume of liquid. Chinese cabbage and white radish kimchi are made separately, and also in a combination, with both being packed together in the same container. The seasoning consists of shredded white radish, green onions, garlic, ginger, red pepper powder, and thinly sliced red chili pepper, along with 3 raw pollack, large-head hairtail, clams, and shrimp. This can be supplemented with salted young large-head hairtail, yellow corvina, and shrimp, combined with a small amount of red pepper powder. Of note, the liquid, unlike that of Hamgyeong-do Province, is not a brine solution, but a beef broth seasoned with salt, from which the fat has been skimmed off. In addition to being savored for its refreshing zest, the tangy liquid is also served as a broth for cold noodle dishes. Pyeongan-do is especially known for its watery white radish kimchi and white radish kimchi served with cold noodles. Chinese cabbage water kimchi with light seasoning Korea Agro-Fisheries Trade Corporation Hamgyeong-do The regional kimchi of Hamgyeongdo is known for its spiciness, but is typically less salty and served with a large amount of liquid. When properly fermented, the kimchi is enjoyed for its refreshing taste and distinctive tanginess. Chinese cabbage kimchi is much like that of other regions, but is made with a spicy seasoning sauce, 4 which is splashed 5onto areas here and White radish water kimchi Institute of Korean Royal Cuisine KnJ Entertainment there, rather than being spread throughout ingredients, creating splotches of red on the cabbage sections. In place of salted seafood, raw pollack and flatfish are sliced, mixed with red pepp e r p o w d e r, a n d inserted between the Chinese cabbage leaves. 24 Koreana Winter 2008
10 White radish water kimchi is prepared with whole radishes or radish chunks that are immersed in liquid, which results in a milder flavor. It is buried in the ground during the winter and allowed to ferment for at least one month. Timespace Winter 2008 Koreana 25
Super Salads for Everyday Living
Super Salads for Everyday Living Salads SUPER FOR EVERYDAY LIVING When it comes to salad making, add grapes to the mix for a unique signature ingredient. This versatile fruit brings color, crunch and a
More informationKOREA MARKET REPORT: FRUIT AND VEGETABLES
KOREA MARKET REPORT: FRUIT AND VEGETABLES 주한뉴질랜드대사관 NEW ZEALAND EMBASSY SEOUL DECEMBER 2016 Page 2 of 6 Note for readers This report has been produced by MFAT and NZTE staff of the New Zealand Embassy
More informationMASSIMILIANO ZIANO. menu. park hyatt seoul executive chef THE DISCOVERY OF A NEW DISH. does more for the happiness of
MASSIMILIANO ZIANO park hyatt seoul executive chef THE DISCOVERY OF A NEW DISH does more for the happiness of the human race than the discovery of a star. { jean anthelme brillat-savarin } menu BERRY BINGSU
More informationPuebla Hot Pot Broth with Avocado Crema
Puebla Hot Pot Broth with Avocado Crema Gather friends for a celebration of Central Mexico with this spiced cooking broth featuring McCormick Ancho Chile Pepper and Cumin. Guests can dip thinly sliced
More information2010 Series. Traditional. Food. A Taste of Korean Life. Hangeul. Traditional Painting. The DMZ. Traditional Food. A Taste of Korean Life
KOREA ESSENTIALS No. 4 Traditional Food Hangeul Korea s Unique Alphabet Traditional Painting Window on the Korean Mind The DMZ Dividing the Two Koreas Traditional Food N owadays, with healthy living and
More informationThe Mediterranean Cuisine;
The Mediterranean Cuisine; The Mediterranean: A Geographic Region, a Climate, and a Cuisine Unlike many other ethnic cuisines, Mediterranean cuisine is not the product of a specific ethnic group or culture.
More informationdrink responsibly brookshires.com Printed on recycled paper
drink responsibly brookshires.com Printed on recycled paper Ingredients for making great wine intro Wine has been a popular and important beverage for thousands of years. Whether in celebrations or ceremonies,
More informationBringing out the Best from the Freshest Ingredients
Chapter 7 Creating Flavors Bringing out the Best from the Freshest Ingredients Understand the difference between seasoning and flavoring. Explore, and experience the enhancement of flavor while limiting
More informationSQUASH S Q U A S H 1 5 1
SQUASH The family of squashes is a large and varied group that is broken down into the hard skin, or winter squash, category; and the soft skin category, which consists of summer squash, cucumbers, and
More informationFried Chicken Rice Balls with Creamy Plum Vinegar Ginger Sauce
Fried Chicken Rice Balls with Creamy Plum Vinegar Ginger Sauce A staple in Japanese pubs, these onigiri rice balls twist up tradition with an unexpected fried panko coating. They re stuffed with sautéed
More informationBlack tea Red leaf and red tea Congou tea, Souchong tea and fine tea
Black tea Red leaf and red tea Black tea is made from new tea leaves, and is refined through a process of rolling and cutting, fermentation, and drying. In Chinese, black tea is actually referred to as
More informationBrewing Water Derek Colby
Brewing Water Derek Colby Minerals and Brewing Chemistry Ionic content comes from soil and rocks in its environment Ionic content of brewing water affects mashing performance and flavor perceptions in
More informationThe Usage of Anchovy in Sinop Kitchen
DOI: 10.21325/jotags.2016.51 The Usage of Anchovy in Sinop Kitchen *Demet KOCATEPE a, Hülya TURAN b a Sinop University, School of Tourism and Hotel Management, Department of Food & Beverage Management,
More informationRecipe. Ranch Dressing Mix
Ranch Dressing Mix A homemade ranch recipe is a healthy alternative to store bought ranch and is perfect for serving with vegetable and salads. Yogurt offers a high amount of protein for just a few calories.
More informationEC Vegetables in your Meals
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska- Lincoln Extension Extension 1958 EC58-920 Vegetables in your Meals Ethel
More information2 Tbsp. fresh mint leaves, chopped 1/2 Asian pear, diced
Sizzling Korean Beef Marinate Time: 10 minutes Prep: 20 minutes Cook: 10 minutes Total: 40 minutes # of Servings: 6 Serving Size: 6 My son Solomon emphatically declared this 'Delicious!' and my daughter
More informationWORLD CULINARY ARTS: Korea. Unilever Food Solutions Recipes from. Savoring the Best of World Flavors: Korea
WORLD CULINARY ARTS: Korea Unilever Food Solutions Recipes from Savoring the Best of World Flavors: Korea Adapting Traditions 1 Unilever Food Solutions Table of Contents Braised Short Ribs, Galbi-Jjim..
More informationTapioca with Mango Coulis Serves 8
Tapioca with Mango Coulis Serves 8 This refreshing dessert is perfect for a summer day. You ll need to plan ahead for this, but that s a good thing. Both components of this dessert can and should be made
More informationObjectives. Students will be able to distinguish between types of cheeses.
Cheese Is awesome! Objectives Students will be able to distinguish between types of cheeses. Nutrition Naturally high in vitamins, minerals, and protein Calcium, Phosphorus, Vitamin A Naturally contain
More informationCatalog Sauce & Dressings. - Sauce (Baste) - Soy Sauce - Ponzu Sauce - Dressing - Dipping Sauce - Condiments
2015.09.04 Catalog Sauce & Dressings - Sauce (Baste) - Soy Sauce - Ponzu Sauce - Dressing - Dipping Sauce - Condiments Sauce (Baste) 2015.07.17 Code No. 311741 *Sukiyaki Sauce *Sukiyaki thin slice of beef
More informationBULGUR. versatility plus for... hifeakfast. THIS PUBLICATION IS OUT OF DATE. For most current information:
BULGUR versatility plus for... hifeakfast \ lunches S A Pacific Northwest, Cooperative Extension Publication PNW Bulletin 58 Reprinted October 1964 li BULGUR RECIPES \ /O Wheat treat cereal 4 Western nugget
More informationRecipes for Cooking Classes
Recipes for Cooking Classes During our cooking classes we will teach you how to prepare at least five traditional Thai dishes from this booklet. Your guide will choose which recipes he will teach you.
More informationCape Vessey Washed rind cheese made from 100% fresh local Goat s milk.
Cape Vessey Washed rind cheese made from 100% fresh local Goat s milk. Grand Champion Goat Cheese at the 2008 Royal Winter Fair. Firm cheese with a pleasant chewy washed rind. Slightly salty, with complex
More informationThe Richest Mineral. from the lowest point on earth
DEAD SEA SALT The Richest Mineral from the lowest point on earth The West Bank Salt Company was established in 1960. It is owned and managed by Eng. Othman Hallak s Family. West Bank Salt Company produces
More informationFruit of the Month Pomegranate What Is It?
Fruit of the Month Pomegranate What Is It? A pomegranate is a fruit the size of a large orange. The leathery reddish-pink skin shelters the membranous walls and bitter tissue that house compartments or
More informationLAKE ONTARIO BEAMSVILLE BENCH VINEMOUNT RIDGE STATISTICS
APPELLATION MAP Appellation Overview Diverse terroir, vine friendly micro climates, remarkably complex wines The Niagara Peninsula has the largest planted area of all viticulture areas in Canada. Situated
More informationChapter 9 Fruits and Vegetables
Chapter 9 Fruits and Vegetables Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Fruits: Types and Market
More information7 Spice Teriyaki Shrimp with Spicy Citrus Yum Yum Sauce
7 Spice Teriyaki Shrimp with Spicy Citrus Yum Yum Sauce Go bold or go home with 7 Spice Teriyaki Shrimp. A convenient one-time marinade brings spicy teriyaki flavor to the table in a bold way. Served up
More informationMICRO. product guide. Parsnip. Growing vegetables slowly and gently in full accord with nature.
Growing vegetables slowly and gently in full accord with nature. MICRO product guide Parsnip 2018 Our vegetable crops are immensely versatile and have a special place in every chef s kitchen. Served raw
More informationSweet Camas. A sampling of recipes for a lost staple crop of Western North America. Madrona Murphy
Sweet Camas A sampling of recipes for a lost staple crop of Western North America Madrona Murphy Kwiaht Center for the Historical Ecology of the Salish Sea Recipe illustrations and photographs by Camilla
More informationcuring & brining 08_ ch05.indd 70 8/24/10 4:12:08 PM
curing & brining FUNCTIONS OF THE INGREDIENTS OF A CURE OR BRINE SALT: Used to draw out the moisture SUGAR: Balances the saltiness, fuels the benefi cial bacteria helping the curing process, and draws
More informationHERBS. - Available: All Year BASIL. / Purple. - More - Dark. summer dishes. / Thai. sweet basils. - Sweet bay or bay. used CHIVES. green leaves.
HERBS BASIL - A deliciously aromatic herb that grows to about 70cm. - The stem is soft and succulent and the leaves bright green. - Sweet clove-like flavor, pungent - Goes well with Chicken, eggs, fish,
More informationJuly 2008 The McDougall Newsletter Page 1
July 2008 The McDougall Newsletter www.drmcdougall.com Page 1 Featured Recipes All of the following recipes were demonstrated (and tasted!) during the McDougall Celebrity Chef Weekend in June, 2008. Vietnamese-Style
More informationSALADS. Salads come from the Latin word- HERBA SALATA meaning salted greens. Lot
SALADS Salads come from the Latin word- HERBA SALATA meaning salted greens. Lot of innovations and ingredients were added to the salads in the 17 th century Lettuce of various types, were used as a base.
More informationCHICKEN RIGGIES Copyright 2012 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
CHICKEN RIGGIES Serves 6 to 8. By Dennis W. Viau; modified from a dozen recipes. Virtually unknown outside of Utica, New York, this dish is a variation of the many Italian-American versions of macaroni
More informationFuFu This popular African dish is fun to say and fun to eat. Serve fufu in place of mashed potatoes for a sweet surprise.
Adult Recipe Cards FuFu This popular African dish is fun to say and fun to eat. Serve fufu in place of mashed potatoes for a sweet surprise. 3 cups water 4 ripe plantains 1 tbsp butter 1 clove of garlic,
More informationWE DELIVER FRESH SEAFOOD from our kitchen to yours
WE DELIVER FRESH SEAFOOD from our kitchen to yours Performance Foodservice - Hickory now offers fresh seafood! CANADIAN ATLANTIC SALMON Salmon, Filet 3-4 lb D/Trim Skin On 1/10 lb - catch wt 277083 Salmon,
More informationFlädlesuppe Chicken broth garnished with thin strips of crepe and finely chopped chive makes a light soup commonly served as an appetizer.
Overview Created for World Trade Press August 29, 2011 The cuisine of Liechtenstein is similar to Swiss, French Savoyard, and Austrian cooking. Traditional foods include pork and pork products like smoked
More informationThe Richest Mineral. from the lowest point on earth
DEAD SEA SALT The Richest Mineral from the lowest point on earth The West Bank Salt Company was established in 1964. It is owned and managed by Eng. Othman AL-Halak s family. West Bank Salt Company produces
More informationBackground and Development of Korean Kimchi
Kimchi Kimchi is the globally recognized symbol of Korea s cuisine culture and its representative food item. The most common type of kimchi is made with Chinese cabbage, but countless varieties are prepared
More informationKeeping It Fresh With Windy Acres Farm!
Beets: - Wash roots and greens, let air dry. Cut off the greens except for about 2 inches. Put in sealable storage bag, remove all air. Place in the crisper draw of refrigerator. Roots should last at least
More informationFebruary Encore!, Italy 2013
Encore!, Italy 2013 I don t know how many opera fans we have in the Explorers Club, but you will want to stand and cheer for more after tasting this rich red wine which is made from Sangiovese and Merlot
More informationSAN YAK CHON. KIMYOUNG INTERNATIONAL TRADE A&L Trade Reg Code 金永貿易 No Zero Sum, Positive Sum with you! Sales Tax ID:
Natural Healthy Food in Living Citron is mainly used as tea, ingredients for other food or oriental medicine because it has strong sourness and smell even it is soft and rich in juice. And especially Citron
More informationWelcome to. Southwest Foodservice Excellence in partnership with Prosper ISD
Welcome to Southwest Foodservice Excellence in partnership with Prosper ISD Papaya Similar to cantaloupe, soft texture, juicy and sweet with a slight musky flavor in some Mexican papayas grow to be over
More informationDark Chocolate and Cranberry Amaranth Bars
Dark Chocolate and Cranberry Amaranth Bars These indulgent bars star popped amaranth, an ancient grain, paired with crunchy cashews, toasted oats and tart cranberries. Flaked coconut, cinnamon and vanilla
More informationEgg Drop Noodle Soup
Egg Drop Noodle Soup Why go out for Chinese when you can stay in and make this classic Asian soup recipe in less than 30 minutes? Simply Asia Lo Mein Noodles and whisked eggs come together in a garlicky,
More informationTASTE THE DIFFERENCE!
TASTE THE DIFFERENCE! At Hodo Soy, our mission is to craft the highest quality tofu and create innovative and delicious tofu-based artisan foods that will forever change the way you know tofu. Our hand-crafted
More informationCOALHO CHEESE. Food and Agriculture Organization of the United Nations
COALHO CHEESE Food and Agriculture Organization of the United Nations COALHO CHEESE 1.- Coalho Cheese - General Information The Coalho-type cheese is widely produced in under developed Brazilian states,
More informationEuro Inspiration. November 10, 2012
ISSUE 56 November 10, 2012 Euro Inspiration We re taking seasonal foods and applying them to classic dishes from across Europe. Enjoy German Schnitzel, French style mushrooms and fish, Hungarian Paprikash,
More information(717) What s So Great about Cabbage? Selecting and Storing Cabbage
Cabbage Volume 1, Issue 13 www.panen.org pa_nen@phmc.org (717) 233-1791 What s So Great about Cabbage? Why is Vitamin K Important? Vitamin K is a fat-soluble vitamin, which means it is absorbed best with
More informationSeaREfCoIPEoSd Q U A L I T Y F O O D S S I N C E
Seafood R E C I P E S Q U A L I T Y F O O D S S I N C E 1 9 2 3 I N D E X Basil Tomato Notta Pasta Scampi This fresh tasting scampi has a summer flair. Mixing it with lemon juice, wine and rice pasta takes
More informationPART III: COOKING RICE BASIC METHODS
OBJECTIVES After completing this section students will be able to: Understand the proper handling of dry and cooked rice in the foodservice kitchen Explain the importance of using the correct ratio of
More informationThe Unique taste of. Norway. Cured Products from Norway
The Unique taste of Norway Cured Products from Norway A country defined by the sea The sea has been an important part of the Norwegian way of life for more than a thousand years. The extraordinary combination
More informationGrain-based diet. Soup. Fermented foods. Salt
Kitchen In the Chinese tradition, healing with food is one of the major branches of medicine. The earth element (spleen and stomach, which are responsible for digestion) is central to the health of all
More informationoysters dietitian s fresh catch for december
oysters dietitian s fresh catch for december Oysters are low in calories and fat. Six mediumsized raw oysters contain 43 calories, 4g of fat and 8g protein. Oysters are usually consumed from September
More informationJohanna Stobbs International Representative of the US Dry Bean Council USA Dry Pea & Lentil Council
With special thanks to: Dr. Girish Ganjyal, School of Food Science, Washington State University and the Northern Crops Institute, Fargo, North Dakota, USA Johanna Stobbs International Representative of
More informationBread Troubleshooting Guide
Holes in Bread weakens the dough and undermixing Dough forms a crust, trapping gas. Adjust proofer to proper humidity. Moulder Rollers in Poor Condition Trapped gas in dough causes holes. Check and repair
More informationSan Patricio Extension Education Association News Flash
219 N. Vineyard, Sinton, TX 78387 361/364-6234 361/364-6237-fax k-farrow@tamu.edu http://sanpatricio.agrilife.org Kathy Farrow, CEA-FCS San Patricio Extension Education Association News Flash Sharing is
More informationNUTRITION ON A BUDGET
Russets make up most of the Colorado crop, and are characterized by an even oval shape, russet brown color, net-textured skin and few shallow eyes. They have a delicate earthy flavor, a light and fluffy
More informationWHITE WINE CLUB JANUARY 2017
BEACON CLUB SELECTIONS WHITE WINE CLUB JANUARY 2017 Winter tasting room hours are Friday - Sunday noon-5pm Please come visit and pick up your wine during tasting room hours. 2014 PINOT BLANC This Pinot
More informationNO-COOK & QUICK MEALS
NO-COOK & QUICK MEALS NO-COOK & QUICK MEALS We all have those days: working late, feeling exhausted and simply can t be bothered standing over a stove for too long. Equally so, when summer comes and it
More informationLadotyri. Olive Oil Cheese
Ladotyri Olive Oil Cheese Exclusive Cheese From the Greek Island of Lesvos Matured In Extra Virgin Kalamata Olive Oil For Exceptional Flavor The Finer Things Source of Vitamin E, Omega-6, Oleic Acid 100%
More informationTHE PERFUME OF GASTRONOMY SHERRY VINEGAR. The Essence of your Cuisine
SHERRY VINEGAR THE PERFUME OF GASTRONOMY Sherry Vinegar is one of the most highly appreciated condiments in gastronomy. Its extraordinary quality, concentrated aromatics and enormous versatility make it
More informationStir Fry Instructions Rice Noodles With Vegetables Recipes Using
Stir Fry Instructions Rice Noodles With Vegetables Recipes Using veg chow mein recipe - step by step indo chinese recipe of vegetable chowmein veg chow mein is basically stir fried noodles with lots of
More informationMore than just kimchi
More than just kimchi Chef Rachel Demuth reveals the wider cuisine behind this popular fermented Korean dish, from colourful Buddha bowls to delicious seaweed rolls. Korean food is hearty, boldly flavoured
More informationPick n mix smoothie. Ingredients. Method. Equipment. Serving suggestions. Preparation and cooking skills Blend, chop, peel.
Pick n mix smoothie Ingredients Serves 2 cup milk 2 tablespoons plain yoghurt ½ banana, peeled, chopped ½ large apple, cored, chopped Pick n mix options (choose one of the following): cup chopped spinach
More informationSEASONAL RECIPES WELCOME TO A NOURISHING SUMMER!
SEASONAL RECIPES WELCOME TO A NOURISHING SUMMER! Conscious Nutrition s Summer Recipes Thank you for downloading our delicious and supportive summer recipes. These recipes are designed to support your taste
More informationWedges with tomato salsa
Wedges with tomato salsa Ingredients Serves Wedges potatoes, washed and sliced into wedges tablespoon oil Tomato salsa tomatoes, cored and diced / spring onion, finely sliced pepper to taste teaspoon sweet
More informationFresh oysters will be offered at the K-Food Party a great chance for all oyster-lovers to try out this precious delicacy.
For immediate release 28 May, 2013 The first K-Food Party in HK! Korean mud-flat pacific oysters and other delicacies to try out Catch the exciting of BIBAP, SOREA and many more Hong Kong s biggest Korean
More informationHNU 145 Types and Uses of Cereals Grains & Pasta. Chapters 16 February 23, 2016
HNU 145 Types and Uses of Cereals Grains & Pasta. Chapters 16 February 23, 2016 Learning Objectives Know then composition of cereal grains. Know the different types of grains. Know the different uses of
More informationBroccoli Carrot Salad
Leguminous Salad 1/2 cup boiled, drained, moong(green gram) 1/2 cup boiled, drained, chickpeas white 1/2 cup boiled, drained, chickpeas brown 1 potato, boiled, drained, chopped 1 onion, chopped finely
More informationWatermelon Feta Misozuke (Miso Pickles) Appetizers
Watermelon Feta Misozuke (Miso Pickles) Appetizers Makes about one pint jar. Prep time: 10 minutes active; 5 hours total. 1 pound seedless cucumbers, sliced into ¼-inch thick rounds (do not peel) 2 teaspoons
More informationThe Professional Chef Discovers Specialty Citrus
THE CULINARY INSTITUTE OF AMERICA & SUNKIST present The Professional Chef Discovers Specialty Citrus The Culinary Institute of America at Greystone Napa Valley, California Recipes developed by Chef Robert
More informationPlease do not write on or remove from the classroom.
Please do not write on or remove from the classroom. Apple Variety Descriptions (Modern Apple) Variety Uses Bloom time Hardiness Zone Ripens Blondee Fresh-eating, baked, pies, sauce Early 5-8 Early Braeburn
More informationCaribbean Coconut and Pigeon Pea Rice
Caribbean Coconut and Pigeon Pea Rice A variation of the traditional Dominican dish known as Moro de Gandules con Coco, this creamy, risotto-like coconut and pigeon pea entrée gets an added hit of flavor
More informationDISCOVER AUTHENTIC, ALL NATURAL, HANDMADE COOKING SAUCES FROM SOUTH EAST ASIA.
DISCOVER AUTHENTIC, ALL NATURAL, HANDMADE COOKING SAUCES FROM SOUTH EAST ASIA. PANANG BEEF CURRY The Secret to a DELICIOUS PANANG BEEF CURRY Panang is a favourite amongst Thais. Our mild, salty and sweet
More informationCorned silverside fry-up
Corned silverside fry-up 1 onion, finely chopped 4 cups cooked, chopped root vegetables, e.g. kumara, potato, carrot, taro 2 cups cooked, chopped corned silverside ¼ cabbage, diced 2 tomatoes, sliced 1.
More informationLos Angeles Mission College Culinary Arts Institute Food Production 102
Los Angeles Mission College Culinary Arts Institute Food Production 102 Spring 2013 Mid Term Exam 1. In the chef s uniform, the apron is worn to protect the uniform from excessive staining and for wiping
More informationTRADITION & INNOVATION SINCE 1842
TRADITION & INNOVATION SINCE 1842 Brilliant, sparkling, harmonious and exceptionally tasteful! Founded by Robert Alwin Schlumberger in 1842, Schlumberger is the oldest and most tradition-conscious producer
More informationAsiago Pdo. Fresh, seasoned, delicious. RECIPES
Asiago Pdo. Fresh, seasoned, delicious. RECIPES Asiago Pdo cheese Asiago has been produced for thousands of years within a geographically well-defined area around the Asiago plateau. The cheese Asiago
More informationMEAT, POULTRY & SEAFOOD
MEAT, POULTRY & SEAFOOD A roast with a bone in will cook faster than a boneless roast. The bone carries the heat to the inside more quickly. 110 Meat, Poultry, and Seafood Keep raw meat, poultry and seafood
More informationCookbook. s Autumn Garden
s Autumn Garden Cookbook Mashed Carrots (makes 6, 1/2 cup servings) 4 cups coarsely chopped carrots 1-15 oz can chicken broth 4 tsp Margarine (optional*) 1. Add carrots and chicken broth to medium sauce
More informationcontents 165 Custards and Puddings 8 Introduction 193 Frozen Desserts 35 Yeast Breads 215 Pastries 67 Quick Breads 239 Chocolates and Confections
contents 8 Introduction 10 ABOUT BAKING 12 INGREDIENTS AND THEIR ROLES 21 TYPES OF EQUIPMENT 29 SAFETY 29 MIXING METHODS 35 Yeast Breads 38 TECHNIQUES 44 RECIPES 67 Quick Breads 69 TECHNIQUES 72 RECIPES
More informationThe Chicken Soup Collection
About Baking: The Chicken Soup Collection Favorite Hearty Chicken Soup Recipes Contents Chicken Soup with Homemade Egg Noodles...3 Chicken and Black Bean Chili...5 Chicken and Dumplings...6 Crock Pot Chicken
More informationthe curds to separate from the whey. There are four basic steps involved in making cheese that include curdling, draining, pressing and ripening.
BLUE CHEESE Blue cheeses are available in a variety of categories from fresh to semi-soft. Bloomy rind blues have a white rind with delicate blue vein interior. Others have a creamy texture with blue vein
More informationWhere Pizza Is Just a Slice of a Northern Italian Flavor Cornucopia Review of Basil Brick Oven Pizza
Where Pizza Is Just a Slice of a Northern Italian Flavor Cornucopia Review of Basil Brick Oven Pizza August 23, 2013 By admin 1 Comment BY ELENA MANCINI The Gotham Palate 28-17 Astoria Blvd. Astoria 718-204-1205
More informationAthena Calderone s Butterscotch Pots De Crème with Salted Caramel Tahini Sauce and Toasted Kasha Makes 6 Servings For the Pots De Crème
Athena Calderone s Butterscotch Pots De Crème with Salted Caramel Tahini Sauce and Toasted Kasha I first encountered butterscotch pots de crème at Gjelina - the super-swoony restaurant in Venice, California
More informationNutritious & Delicious Cashew Dishes
The Cashew Cookbook Your sure way to healthy living Nutritious & Delicious Cashew Dishes 13 Everyday Recipes Snacks & Starters Cashew Meat Pie Cashew-Apple Brochette Mexi-Cashews Main Course African Chicken
More informationInfused Sea Salts. Cooking - Finishing
Infused Sea Salts 5 Pepper Asian Ginger Balsamic Cajun This is a gourmet integration of five different peppers and a high quality salt. It is an ideal combination which produces an exceptionally versatile
More informationQUAILS GATE 2017 CHENIN BLANC WINE STYLE TASTING & PAIRING WINEMAKING TECHNICAL NOTES. Alc. by volume: 13 % Residual sweetness: Sweetness code: 0
2017 CHENIN BLANC From its Loire Valley origins in France, to the Okanagan Valley, this white grape has flourished on our estate for more than 20 years and is always highly sought after. The wine is dry
More informationRed Quinoa & Veggie Stir-Fry
Red Quinoa & Veggie Stir-Fry Our red quinoa and veggie stir-fry is packed with nutritious, crisp vegetables like red and yellow bell peppers, water chestnuts, snow pea pods and shredded carrots. The toasted
More informationproductshowcase SYSCO Individually Quick Frozen Fruits Maine Grilling Woods
productshowcase SYSCO Individually Quick Frozen Fruits Perfect for breakfast, plate garnishes, pie fillings or fresh smoothies, SYSCO Individually Quick Frozen (IQF) fruits make it easy to serve fresh
More informationWHAT IS CHEESE? HISTORY OF CHEESE
cheese Cheese is a food made from milk that is produced in a wide range of flavors and textures. It is formed by coagulation of the milk protein casein. WHAT IS CHEESE? Natural cheese is made from four
More informationClear Change TM. Category. Recipes
Clear Change TM 8- Program Sample The easiest route may be simply choosing from our recipe suggestions. If you wish to develop your own recipes, keep the General Food Choices in mind. You may eat as much
More informationFOD 2180 VEGETABLES and FRUITS
Name: Date: Prerequisite: Food Basics (FOD1010) Course Mark Criteria: Theory and Worksheets (20%) Test (30%) Lab Mark/Initials (50%) FOD 2180 VEGETABLES and FRUITS Description: Students learn about the
More informationRECIPES by James Robert Deal June 25, 2016
RECIPES by James Robert Deal June 25, 2016 Pasta with Bitter Mellon and Sprouted Soybean Noodles Ingredients 3 bitter melons, medium size 1 container of sprouted soybeans 4 oz. vegan noodles by weight
More informationgorenje.com SIMPLE AND HEALTHY COOKING GUIDE FOR GORENJE BABY FOOD MULTICHEF BFM900BY
gorenje.com SIMPLE AND HEALTHY COOKING GUIDE FOR GORENJE BABY FOOD MULTICHEF BFM900BY 2 Simple and healthy There is a lot to do when your baby arrives Simple and healthy 3 VERSATILE HELPER FOR BABY FOOD
More informationHEATHFIELD PRIMARY SCHOOL
HEATHFIELD PRIMARY SCHOOL Term 2 Recipes 2013 Garden Fresh Tomato Soup Ingredients 4 tablespoons of olive oil 2 onions 4 cloves of garlic 20 large fresh tomatoes 2 teaspoons of salt A generous pinch of
More informationHONG KONG DIM SIM KITCHEN
HONG KONG DIM SIM KITCHEN CONVENIENCE, RELIABILITY, EXCELLENCE Food solutions to make your life easier! At Hong Kong Dim Sim Kitchen, this is what we endeavor to achieve. From the supermarket consumer
More informationHealthy Living A-Z: Salad Essentials TOSSED SALADS
TOSSED SALADS CHEF S SALAD 1 clove garlic, halved 6 cups torn iceberg lettuce 3 cups torn romaine lettuce 6 ounces Swiss or cheddar cheese 6 ounces fully cooked ham or beef 6 ounces cooked chicken or turkey
More information