Monthly Archives: February 2017

Microscopes to Improve Your Life

Since the time of microscope invention, the microscope has had a big role in the field of medicine and science. It has been used to express details about physiology and anatomy. For example: by using this device, the scientist can explain a variety of blood cells, like white blood cells.

Microscope also helps to improve your understanding about life. You will also understand about the medical conditions of human through this device. Through it, you can get glimpses into the finer structure of smaller organisms. Along with the advance of technology, this device experiences many improvements and innovations. As a result, you can get more knowledge through this device.

One of the knowledge you have got through the microscope lenses was about the cell structure. This finding has led to the advance in modern medicine and biology in a wide range of subdisciplines. One of the subdisciplines is microbiology. Indeed, from the past up to now, people have a big interest in acknowledging the structure of all things that are microscopic.

In reality, microscope also makes your life improved. For example: Related to veterinary medicine, the microscope makes you understand the physiology and anatomy of animals. Fortunately, this is applicable in the industry of food. This is also applicable for pets. Meanwhile, for veterinarians, they generally use the microscope to determine the parasite presence.

Overall, a lot of revelations and discoveries have been present because of the microscope invention. The influence of microscope into your life could be directly or indirectly. The influence includes the modern culture of human and civilization.

Gourmet Vs Regular Popcorn – What Makes Gourmet Different?

Popcorn is an American institution. Very few things are as ubiquitous, as universal, and as wholesome as popcorn. It is a food that is enjoyed on many occasions. From moviegoers who ask for extra butter to bar goers who enjoy its crunch with their brews. From the birthday party organizers who rely on it for finger food to the families who curl up together in front of a movie, popcorn is a food meant for sharing.

There is a lot of talk about gourmet popcorn, but no real definition of what exactly it is. There are qualities that gourmet popcorn and gourmet popcorn companies share and there are traits that set some types of gourmet flavored popcorn away from the rest of the pack. This article explores three such traits in order to help you find great popcorn for a great price.

A Wealth Of Flavors

One thing all gourmet flavored popcorn companies share is a love for trying to infuse their product with new and interesting flavors. Gone are the days where your only options for popcorn were plain, buttered, cheddar cheese, or caramel. Gourmet popcorn makers are constantly pushing the limits as they try to find that next great flavor.

Some of the newest popcorn flavors are spicy like cinnamon and jalapeno. Some flavors are sweet like chocolate and almond pecan. And some flavors are odd, one off flavors not meant to stick around for more than a season or two. It seems that a big part of what makes popcorn gourmet is a willingness on the part of the maker to push the envelope and expand their line of popcorns to include new and interesting entries.

Painstaking Construction

Perhaps the most important thing about gourmet flavored popcorn is its construction, or how it is made. The methods used when popping the corn and adding the flavor will have a great bearing on how the popcorn will turn out.

Air popping on high heat is the best and the most efficient way to make delicious and fluffy popcorn. However, it is also very important to use high quality all natural popping corn. The toppings on gourmet flavored popcorn are almost always put on immediately after the popcorn is popped. This ensures the flavors and toppings will attach themselves as everything cools down.

Gourmet Is Healthier

Perhaps the largest difference between gourmet and microwavable or store bought popping corn is the nutritional values ​​of the three options. Both microwavable and store bought popping corns are typically loaded with preservatives and have added ingredients for both the cooking and for flavor. These ingredients make these varieties higher in both salts and sugars.

Gourmet varieties, on the other hand, usually do not add more than natural flavors. This means they are lower in salts and sugars, are a good source of fiber, and an all around healthy snack. However, always make sure to check that the popcorn you are purchasing is made of all natural popping corn and is healthy for both you and your family.

French Ice Cream Sundae Desserts

French ice cream sundaes might include any combination of flavors, sorbets, syrups, nuts and even alcohols. There really is no limit. However, there are some popular combinations that you are quite likely to find on the menu if you visit an ice cream parlor (glacier) in France. These classic sundaes are easy enough to reproduce at home. Add on a fancy French name, and you will have an elegant dessert ready in no time.

If you do decide to serve your dessert with a French touch, do not forget to top it with one or two rolled "cigarette" or fan shaped cookies. Their slightly sweet, crispy crunch is the perfect accompaniment to a cold and rich French sundae.

Chocolate Liegeois – Chocolate and vanilla ice creams , chocolate sauce, whipped cream, and shaved chocolate.

Coffee Liegois – This is the same as a chocolate liegeois, except coffee substitutes for the chocolate.

Coupe Antillaise – Here the flavors are supposed to be Caribbean. Many times this means vanilla and rum raisin ice cream, topped with pineapple and whipped cream, but other combinations of rum and fruit are possible.

Coupe Tutti Frutti – A combination of different sorbets (for example, pear, peach, or pineapple) with different fresh fruits (for example, strawberries, grapes, melon, or pineapple), topped with whipped cream and fruit syrup.

Coupe Colonel – Watch out – the colonel has a bite! Lemon sorbet topped with vodka.

Dame Blanche – Just a simple vanilla ice cream topped with chocolate sauce and whipped cream. The elegance is all in the name.

Peche Melba – This was invented by the renowned French culinary authority, Auguste Escoffier, in testament to his admiration for Nelly Melba, who was a popular turn of the 20th century Australian opera singer. Vanilla ice cream, poached peaches, and raspberry sauce. These days you are likely to find your peche Melba topped with whipped cream as well.

Poire Belle Helene – Another cold dessert inspired by the opera – this one commemorates the presentation in 1864 of La Belle Helene, an operetta by Jacques Offenbach. Vanilla ice cream, poached pears, and chocolate sauce.

Profiteroles – This is not a sundae, but you will find it frequently offered on the menu in a French glacier. Cream puffs are typically filled with vanilla ice cream and drizzled with chocolate sauce.

Food Delivery Services – A History

Food delivery services offer vital assistance to thousands if not millions of people in the country and around the world. Essentially food delivery services are an important support system for those that want help in ensuring they have well cooked, prepared meals delivered to their door. But where does the service originate? And how does it help people on a day to day basis?

The first food delivery services started during the Second World War, particularly throughout the Blitz where many homes were destroyed and large swathes of the population were left with no kitchens in which to cook their meals. The idea was developed from the work of the Women's Volunteer Service who had previously delivered meals to servicemen; transferring the process to families that had lost their homes due to bombing raids.

Following the war the food delivery programmes developed by the Women's Volunteer Service were continued. It is believed that the first use of the service occurred as early as 1947 in Hemel Hempstead. At this stage, rather than the vans that are used today, the meals were delivered using old prams. At this stage the meals that were being delivered were predominantly pre cooked and kept warm. In the modern age most local councils have developed similar services although predominantly councils now use frozen ready meals rather than delivering hot food.

Whilst it was in the UK that the first food delivery networks were created the idea soon spread around the world. In the United States the inaugural home delivery service for food was created in Philadelphia. From 1954 onwards this service strived to feed those that were housebound, ensuring that they received their quota of dietary requirements and would not go hungry. The Philadelphia model was used across the country, first in Columbus and then New York.

Australians were also quick to realise the benefits of food delivery services for the elderly. The first service in this country was started in 1952, apparently delivered by a woman on a tricycle before the Red Cross took over to ensure supply could meet the demand. Many other services started throughout Australia, including one in Port Adelaide and Sydney. Today food delivery programmes are well established and organised on regional basis.

Food Processing Industry How Do They Make – Fish Sticks?

This article is part of a series that will uncover the secrets of the Food Processing Industry and share with you the secrets of how your favorite food is made.

The first article in this series starts with the humble fish stick or fish finger. A childhood treat, and a adult favorite either on a plate with peas and chips or between to slices of white bread. BUT always served with Tomato Ketchup.

The Fish

The first component is the Fish, this is a frozen block about 2 ft by 1 ft by 3 inches. It is made from fish mince (cheaper end of the market) this tends to be all the left over pieces of fish. Or it can be made from whole fillets that are layered on top of each other (the expensive end of the market).

To be honest nutritionally there is not that much difference between the two. The type of fish can be COD for the expensive end or pollack for the cheaper sticks. These blocks are made within hours of the boat landing, which means the fish is about 6 hours old when it is frozen.

Making The Stick

Using a food processing band saw, skilled operators cut the block into slabs, then cut it again into fingers. The more expensive the thicker the finger the cheaper the thinner. Typical a good fish finger will be about 1cm thick, whereas the cheaper one can be 0.5 cm. These sticks are then separated and passed to the coating stage.

Adding the Breadcrumb

Similar to what you see in restaurants or TV shows, the fish is coated in a batter then breadcrumbs. BUT this is truly where the cheapness is added. If your buying cheap fish sticks they will add a layer of water, a layer of flour, a layer of batter, a layer of crumb. In the trade this is called a 4 pass and can add upto 70% bread crumb to the stick. This type can often be identified as it is extra crunchy and has almost no fish. The high end fish sticks will have a 3 pass system and often have fish contents around 60%.

So in your 300g packet of fish sticks you could have 90g fish (cheap) or 210g (expensive)

This whole process is carried out through a food processing production line of automatic coating machines. Typically a line can produce 100-200 fish fingers a minute.

Fry Time

Up to this point the fish stick is quite healthy with almost no fat ….. However the stick passes through a industrial fryer that has hot oil. This makes the coating extra crunchy, this is due to the water in the coating being replaced with very hot oil. Typically all the water in the coating is replaced with Fat.

This means the more coating the more fat, now typically food processors use vegetable oil or rape oil. Neither of which has saturated fats

Frozen and sent to the freezer

Within 30 minutes of frying the product has been frozen, and grouped together to then be put into the food processing packaging machine before sending to the shops.

Considering the speed of the Fish freezing process and the Packaging process, you cant make a fish stick fresher if you tried.

Final Verdict

Fish Sticks or fish fingers, when compared to other coated products like chicken strips, are healthier, fresher and have fewer additives. So I would definitely put Fish sticks first before other coated products.

If I'm picking a Fish stick try to get ones which have a high fish content, this is typically shown as a% in the ingredient Declaration. This often means it is made with whole fish not mince and has a lower fat content.

The type of fish really does not matter, some will argue that a cod fish finger is the best but be honest, you're going to dip it in Ketchup. Once you have done that I doubt you can tell the difference, except that your wallet is a little less full.

Each week I plan to reveal how everyday food products are made.