Wednesday, June 30, 2010

Fish Recipe : Adobong Tuna

Have featured this one on my other blog and this fish recipe is a rush recipe and because it's my first time to cook big tuna fish I relied on my experimental instincts lol! I did some simple steps on cooking it. Done it easily. I cut the fish into slices and boiled it slightly in garlic, vinegar, pepper and salt to remove the bad odor then I fried the slices and made fish adobo recipe.

I've put soy sauce, garlic, seasoning and drops of calamansi to give the lemony aroma and taste because tuna fish has some 'lansa' smell on it. Then my kids called it adobo tuna. Well my effort paid off when they praised it. They all loved it! It was our viand for the whole day. Know what? It taste like chicken :-)

Monday, June 28, 2010

Equipment for Home Food Preservation

I’ve mentioned in my last post that one of the criteria in the success of preserving foods is checking your equipment and having it clean and ready before you start working. Well the success in food preservation depends on the equipment used. Here are the equipment that you will need when you want to do the methods of preserving food:

1) Weighing scales, thermometer and a watch for large scale preservations.
2) Other pieces of equipment like stainless knives, colander, trays, measuring cups and spoons, long-handles spoons, basins or bowls, jar lifter, jelly bag, boards, bottle brush, glass jars, blanching basket, plenty of towels.
3) Good jars with air tight sealed covers. The size of the jar should be determined by the amount of food to be preserved. It should be cleaned with soapy water and scalded. Choose jars with wide mouth for large fruits for easy arrangements of contents.
4) Vegetable brushes or gogo or isis leaves for cleaning and washing fruits and vegetables.
5) A deep broiler with well-fitted cover and rack for processing. Tin petroleum cans or big kettles provided with a cover and a homemade wire rack can be used.
6) A wire rack to place hot jars for cooking.

Friday, June 25, 2010

Criteria for Successful Food Processing

In preserving foods you must be careful and precise in what you’re doing because that will affect the quality of the food you’re aiming to preserve. You must take consideration in your product, equipment, method, time table and the place of work. In order to ensure the success and quality of preserved foods you must bear in mind some pointers, guides and helpful tips. Here are some criteria to follow to successful preserving of foods:

Check your equipment. Have food jars and processing machines or equipment ready and thoroughly clean. You should be systematic and organized. Have everything in hand before you start your preservation work.

Select good products. Preserve only fresh foods that are in good and perfect condition. Over-ripe, stale, or bruised foods may cause spoilage. This is very important and you should pick the freshest foods possible like fresh fruits and veggies.

Choose your method. Follow directions given for your particular product.

Work quickly to preserve freshness. This avoids deterioration or spoilage

Watch your time tables. A watch is handy. It will avoid under cooking or under processing. Spoilage may result from under cooking or under processing.

Store foods in a cool dry place. Warm storage will bring out discoloration and change in the flavor. Heat may also hasten the activity of the bacteria that may remain in the jar and cause spoilage.

Now bear these all in your mind or better still take notes of these while working on your food products so you’ll remember every important details of doing your work.

Tuesday, June 22, 2010

Methods of Preserving Foods

There are methods of preserving foods to extend the expiration and to prevent spoiling. Different foods require different preservation depending on the nature of the food spoilage. In preserving food you can either destroy the bacteria, check it and prevent their growth. Some prevent the food from its decay and some just protect food from bacteria. In any way you choose it preservation can also help the family in having a constant supply of the foods throughout the year. So here are the methods on how you can preserve your foods:

Drying is the most common method of preserving food both in rural and urban areas. It’s easy and cheap and requires less space. It preserves food from decay. Bacteria do not grow well on dried foods. Flour, biscuits and cereals do not soil because they are dry same with dried fruits. It should be kept in dry place to prevent the absorption of moisture which will give rise to growth of germs.

Sterilization is a process of destroying bacteria by strong heat. The strong bacteria may be killed by boiling at a specified boiling point temperature. Canning or sealing sterilized food in air-tight sterilized jars is a household method of food preservation. Boiling for 20 minutes will generally kill most forms of bacteria. Fruits, vegetable and meats are preserved by sterilization.

Refrigeration is preserving food by keeping the food at a low temperature. It’s the commonly used type in every household. We do it everyday to preserve our stored food and left-overs from meals. When you want to keep it for long periods you can freeze it or keep it in cold storage. If the food is to be kept for a few hours only it can be stored in ice boxes. Freezing checks the growth of bacteria as long as the foods is in a frozen condition but if it is taken out of it, it spoils quickly. Meat and fish are the most commonly frozen and done by people living in urban areas.

Excluding Air also helps in preserving some foods. Eggs may be coated with paraffin or Vaseline or put in a water glass. It prevents air from entering the pores of the egg shell which causes the eggs to stay long.

And the last but not the least Preservatives which do not kill bacteria but prevent their growth. Those used to preserve food should be harmless to the body. Common preservatives are sugar, salt, acids and spices.

Now you can start doing these methods and you’ll feel good about yourself when you do these things. You can stretch your family’s budget and spend it on some basic needs. And that’s being economical too!

Image from Wikipedia

Saturday, June 19, 2010

Facts About Preserving Foods

I’ve discussed the advantages of preserving foods the other day and to share some ideas on you guys I’m writing here some facts about preservation of food.

Food is preserved by making conditions unfavourable to the growth of bacteria in it. Bacteria cause foods to spoil. The idea of preservation is to destroy the bacteria that will cause the spoiling. So there are some time-tested and proven methods suggested for preserving foods. These will help you destroy the bacteria and preserve the foods for long expiration. The 5 methods are refrigeration, sterilization, drying, excluding air and adding preservatives.

I hope you’ll find one that will fit your needs for specific foods you want to preserve. I’ll discuss on my next posts how to do the 5 methods of preservation.

Thursday, June 17, 2010

Advantages of Preserving Foods

My Mom learned how to preserve foods on one of her food preservation course training in the former University of Life now known as Ultra. While she was studying she would always teach me their present lesson and made me preserve our own food in the house. I learned how to make tocino, longanisa, ham and other meat products.

Knowing how to preserve food has many advantages. You will have a constant supply of your family’s food throughout the year. You will not worry about foods in season because you can have them even when they are out of season. You can just preserve them and store so you’ll enjoy it anytime you want. It will also improve your finances because you can sell your preserved foods and add your earnings to family’s income. It can be a good home industry for your family and neighbors.

One good reason also food preservation are the prevention of perishable food waste, saving them for the shortage season, help in making the prices of foods stable because of availability, encouraging food production and the best of all is having your own home supply whenever you need them for emergency situations like typhoon, flood and other unexpected occurrences.

Image from Wikipedia

Tuesday, June 15, 2010

Excited Schoolers

Today is the opening of classes for all of my kids studying in 3 different schools and I’m so anxious because my eldest and youngest are both new to their schools. My eldest Ruth is a freshman now in Taytay United Methodist Christian School and my youngest kid Josh is into his Grade 1 in Little Jewels Christian School. Of course I don’t have to attend to Ruth because she’s a big girl now and Mommies are not allowed there lol! Anyway since Josh is not on his regular time now so I dropped by my daughter Gen’s school first.

Gen’s in Grade 6 now and her last year in her school where she started as Kinder II student. Time flies so fast, my thoughts flew back when my little girl graduated as Valedictorian in Kinder II and delivered her graduation oath. She was so young then just turned 6 two months before graduation and this school year she’ll graduate again to enter high school.

I almost ran the road back to my youngest as I have to be with him in school before 8am because we’ll be looking for his section and room. Parents are required to accompany young students up to their classroom to guide them. It turned out that cousin Matthew is his classmate to their happiness as they’re close to each other. SIL and I waited for the two since they’re only up to 10am for the first week. The excitement of my kids was immeasurable this day and I don’t know when that excitement will expire. Hope not!

Thursday, June 10, 2010

Getting the Most From Veggies

There are ways in which we can maximize the flavour, usage and healthiness of our vegetables. Sometimes our old ways decreases the nutrients we get from them. Here are some tips and guides on getting the most from our vegetables. It will be a great help especially those who eat plenty of vegetables like me:

1. Choose vegetables that are fresh, firm and free from signs of decay and in season.
2. Wash vegetables before cutting them into small pieces, not after, to conserve the healthy nutrients which are abundant in them.
3. Cook vegetables soon after cutting them up and use only a small amount of water. When cooking vegetables in water, add them when the water is rapidly boiling.
4. Cover the cooking pot so as to retain the natural color, flavour and texture of the vegetables.
5. Cook vegetables until just tender and stir only when necessary.
6. Use water in which vegetables have been cooked for soups and sauces, whenever possible.
7. Serve the vegetables very often to get the most food value from them.

Now when you get the most from your healthy vegetables you’ll not only getting all the vitamins and nutrients but you’ll also get some savings. We must always remember that it’s cheaper to have meals that contains vegetables rather than meat. It’s combining nutrition with economy don’t you think?

Tuesday, June 8, 2010

Guides in Buying Vegetables

I mentioned in my last post that vegetables are very important in our diet because it contains vitamins and minerals. Now it’s even more important if we carefully choose and inspect the vegetables that we buy from the market. We should know how to pick the good and fresh ones to maximize the goodness of this very healthy food.

Here are some guides that you can follow in buying vegetables:

1. Buy a cabbage head that is heavy and solid. Cabbage heads are sold by the kilo.
2. Radishes are firm when newly harvested. The green leafy tops are fresh looking not wilted. They are bought by the bunch or by piece. Sometimes there are six radishes in a bunch.
3. Buy fresh green beans. They are crisp and the pods snap easily. You buy them by the kilo. You get your money’s worth by cooking them right away.
4. Carrots should be firm. The leafy tops should be green and fresh looking
5. String beans should have green pods and tender seeds. They are sold by the bundle.
6. Fresh tomatoes have smooth skin, free from black spots. Ripe tomatoes are orange red in color. Tomatoes are sold by the piece, or by the kilo.
7. Lettuce leaves are light green in color. They should look fresh not wilted. They are sold by the kilo or by the head.
8. Pechay and spinach leaves should be green and fresh looking not wilted. They are old by the kilo or by the bundle.
9. Green peppers are dark green in color when freshly harvested. They are sold by the kilo.
10. Kinchay and other celery leaves should be fresh looking not wilted.
11. Buy corn on the cob. The corn grains or seeds are big and uniform in size. Corn is sold by the piece.
12. A good squash fruit when pressed with the fingernails feels a little sticky. It is sold by the piece.

Encourage your kids and other members of the family to make it a habit to eat vegetables. There are many delicious recipes where you can use different kinds of vegetables like sauted togue, chopsuey, pinacbet, bulanglang, dinengdeng, sauted mixed vegetables, lumpia, eggplant and more.

Image from Wikipedia