Wrap up dinner with 7 recipes for simple, flavorful packet cooking - The Washington Post |
- Wrap up dinner with 7 recipes for simple, flavorful packet cooking - The Washington Post
- 5 Healthy Cooking Oils (and 4 to Avoid) - Healthline
- Lockdown Changed Irish Shopping And Cooking Behavior - Eurasia Review
- I'm talking cooking — again | Opinion | johnsoncitypress.com - Johnson City Press (subscription)
- Cooking with Susie Q – Week of May 17, 2021 - The County
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Wrap up dinner with 7 recipes for simple, flavorful packet cooking - The Washington Post Posted: 15 May 2021 07:00 AM PDT  Packet cooking has a number of things going for it. If you're a family, it's fun to let everyone choose and assemble their own parcels. Enclosing food in parchment or foil packets allows for steaming, a particularly efficient cooking method that is gentle enough for delicate proteins, especially fish. Because the steam is so intense and cooks the exterior of the food so quickly, it's best to stick with smaller cuts and pieces of vegetables. The sealed environment traps moisture — no dry food here! — and lets you infuse the ingredients with a variety of flavors, especially wine and herbs. And, of course, the cleanup, whether you're popping the packets into the oven or onto the grill, is minimal when everything is self-contained. There's also the dramatic reveal, when each diner can open their packet and be greeted with a whoosh of aromatic steam.  |
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5 Healthy Cooking Oils (and 4 to Avoid) - Healthline Posted: 14 May 2021 12:00 AM PDT  Most people use cooking oils regularly, as you can use them to prepare all sorts of dishes, including meat, eggs, vegetables, sauces, and certain grain dishes. People often focus on how to choose a healthy oil. However, the healthiness of an oil when it comes off of the grocery shelf is only part of the story. It's also important to consider whether the oil is still healthy to consume after you've heated it during cooking. This is because cooking oils have a range of smoke points, or temperatures at which they're no longer stable. You should not use cooking oils to cook at temperatures above their smoke point. This article reviews 5 healthier cooking oils that tolerate high heat cooking, as well as discusses a few oils that you should avoid altogether for cooking. When cooking oils are heated, particularly at high heat, they eventually reach their smoke point. This is the temperature at which the oil is no longer stable and begins to break down. When oil breaks down, it begins to oxidize and release free radicals. These compounds can have negative health consequences, potentially causing cellular damage that may lead to disease development (1, 2). Furthermore, oils that reach their smoke point release a substance called acrolein, which can create an unpleasant burnt flavor. What's more, airborne acrolein may be dangerous to your lungs (3). It's also important to consider the amount of processing a cooking oil has undergone, as this can affect its quality. Highly refined oils have a uniform appearance and tend to be less expensive, whereas oils that have undergone minimal processing may contain sediment particles, have a cloudier appearance, and maintain more of their natural flavor and color. Unrefined oils may contain more nutrients, but they're also more sensitive to heat and may go rancid more quickly than highly processed cooking oils. Refined oils tend to have higher smoke points than unrefined oils (4). Some refined oils are extracted using chemical solvents, while other oils are extracted by pressing plants or seeds. Many health-conscious consumers avoid chemically extracted oils and prefer those made by pressing, such as cold pressed olive oil. Keep in mind that oils from different sources can vary significantly in their nutritional composition, including the proportion and types of fatty acids they contain. This can significantly influence their health effects. There are pros and cons to using refined and unrefined oils, as well as oils of varying smoke points. Read more here about how some vegetable and seed oils can promote good health, while others can do the opposite. Below are five healthier oils that can handle high heat cooking.
The smoke point of olive oil is approximately 350°F (176°C), which is a common cooking temperature for many recipes, particularly those for baked goods. Olive oil has long been the gold standard for cooking oils in kitchens across the globe. This is largely because it's versatile. It has a subtle peppery or grassy flavor, and you can use it for baking, sautéing, or cold dressings. Olive oil is rich in vitamin E, which acts as an antioxidant. The primary fatty acid in olive oil is a monounsaturated fat called oleic acid, which studies have shown may have anticancer and anti-inflammatory properties (5, 6, 7, 8). Additionally, olive oil contains antioxidant compounds called oleocanthal and oleuropein. These may have anti-inflammatory effects, including helping prevent LDL (bad) cholesterol from oxidizing (9, 10). Research has found that olive oil contains heart-healthy compounds and may help prevent conditions like obesity, metabolic syndrome, and type 2 diabetes (11).
Avocado oil has a smoke point of approximately 520°F (271°C), making it ideal for high heat cooking like deep frying. It has a neutral, avocado-like taste, and you can use it similarly to olive oil. It also has a nutritional composition similar to that of olive oil, with a high percentage of the heart-healthy fat oleic acid (12, 13). Some animal studies have indicated that compounds in avocado oil may help lower blood pressure, LDL (bad) cholesterol, and triglycerides, high levels of which may increase your risk of heart disease (14, 15, 16). Avocado oil may even be beneficial for reducing painful joint inflammation, enhancing the absorption of other nutrients, and protecting cells against free radical damage (17, 18). One review concluded that it maintains its nutritional quality at low and high temperatures (19). The quality and nutritional makeup of avocado oil depend on various factors, including where the avocados were grown and the extraction method used.
Coconut oil is a more controversial option in the health community. While it contains mostly saturated fats, which may be associated with a higher risk of heart disease, some studies show that it contains health-promoting compounds that fight inflammation and oxidative damage (20). Plus, coconut oil contains medium-chain triglycerides and lauric acid, which may offer benefits for heart health and weight loss (21). Overall, it's probably best to use coconut oil in moderate amounts until the research on its health effects is clearer. It works well for baking and in high heat fry cooking. Coconut oil has a medium smoke point of approximately 350°F (176°C).
Sesame oil has a medium-high smoke point of approximately 410°F (210°C). It's high in the heart-healthy antioxidants sesamol and sesaminol, which may have various benefits, including potential neuroprotective effects against certain diseases like Parkinson's (22, 23, 24). Plus, one small study among 46 people with type 2 diabetes found that using sesame oil for 90 days significantly improved fasting blood sugar and long-term biomarkers of blood sugar management (25). Sesame oil works well for sautéing, general-purpose cooking, and even as a salad dressing. It offers a mild nutty flavor that can work well in a number of stovetop dishes. Note that regular sesame oil differs from toasted sesame oil. The latter has a more amplified nutty flavor, which makes it more suitable for finishing a dish rather than cooking one.
The smoke point for safflower oil is higher, sitting at approximately 510°F (265°C). Safflower oil is made from the seeds of the safflower plant. It's low in saturated fat, containing a higher percentage of unsaturated fatty acids. One study found that using safflower oil daily may improve inflammation, blood sugar management, and cholesterol among postmenopausal women with obesity and type 2 diabetes (26). This oil offers a neutral flavor that works well for marinades, sauces, and dips, as well as barbecuing and frying on the stovetop.
Not all oils are stable enough or intended for use in cooking, particularly in high heat preparations. Others do better in cold preparations or used as dietary supplements, for example. The following oils are best to avoid when it comes to high heat cooking:
There's not a lack of options when it comes to cooking oils. For high heat cooking, it's important to choose oils that maintain their stability. Oils heated past their smoke point break down and can produce unhealthy compounds. Some of the healthier cooking oils that can withstand higher cooking temperatures include olive oil, avocado oil, coconut oil, sesame oil, and safflower oil. Plus, they contain various unsaturated fatty acids, antioxidants, and other compounds that may offer health benefits. On the other hand, some oils are better to use for cold preparations or as dietary supplements, or they're otherwise not recommended for high heat cooking. Some examples include fish oil, flax oil, palm oil, and walnut oil.  |
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Lockdown Changed Irish Shopping And Cooking Behavior - Eurasia Review Posted: 15 May 2021 03:05 PM PDT Early 2020 lockdown boosted confidence in cooking and preparing healthier meals, and could offer teachable moments to promote healthier eating long term, says new research from Teagasc. The study, based on an online survey of 651 adults in Ireland and published in the Irish Journal of Agricultural and Food Research, shows how the first pandemic lockdown in early to mid-2020 forced people to change their shopping and cooking habits. The researchers found that Irish shoppers were more likely to head to the shop with a list during the first lockdown period, and plan out meals for the week ahead. Consumers also spent more time cooking at home and more time on meal preparation. Despite anecdotal reports, most Irish shoppers did not seem to stockpile foodstuffs though people did buy greater quantities of rice and pasta. A little more flour and eggs were also purchased, reflecting the increased importance of baking. Respondents also said they gained in confidence in cooking and preparing healthier meals, and threw away less food during lockdown.Cooking skills reportedly went up, especially for baking bread. The changes were not all positive, however.Enjoyment of shopping plummeted, with consumers saying it had become more stressful, time consuming and frustrating. Professor Maeve Henchion, a researcher at Teagasc and one of the authors of the study, sees the increases in meal planning and preparation as positives for our health."From a public health perspective, this could be a teachable moment.We could help people identify healthier foods and develop their cooking skills," she says. "The more people cook a meal from scratch, the more they have an appreciation for what goes into them. And the more they pass those skills on to the next generation, the more diverse diets they have." Meal planning encourages healthier eating, she adds. Still, the question remains whether these new behaviours will continue or whether people will revert to pre-lockdown behaviours when the pandemic ends and they have less time at home. "If we can get people to embed some of those behaviours, they will have healthier diets," Professor Henchion says. Some of the changes we have seen during the Covid-19 pandemic are probably here to stay, she predicts. "Food safety, good hygiene and a focus on hygiene in the supermarket are going to continue to be important. People have become really conscious of things like clean shopping trolleys and such like." The Irish survey was part of an international survey in 38 countries coordinated by the University of Antwerp. It found that people could be clustered into one of two categories: 'Covid copers' and 'restless restrictors'. The 400 Covid copers were more positive about feeling more connected and having more time, whereas the restless restrictors had a lower sense of connection since lockdown and a stronger sense of restlessness and nervousness. The behaviours and attitudes of consumers in different categories were somewhat different; the restless restrictors had larger changes in attitudes towards shopping for example than the Covid copers, viewing it more negatively during the lockdown than before the lockdown. The research paper was co-authored by Mary McCarthy, Professor of Marketing in Cork University Business School, University College Cork, and Dr Sinead McCarthy, a researcher focused on consumer behaviour in relation to nutrition and health in Teagasc.  |
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Posted: 15 May 2021 09:00 PM PDT  Earlier this year, I wrote about how I'd been getting into cooking more since the pandemic started, and discussed some of my attempts at baking pies and cookies over the winter. Well, I'm back to talk cooking — specifically a pair of seafood meals I've really taken a liking to: salmon, yellow rice and mashed potatoes, and snow crab with oven-roasted corn. Now, I've always loved seafood (living in coastal areas most of your life will do that to you), but I'd never really attempted to cook it myself, mostly out of fear that, if I messed it up (which I often do when cooking new things), I'd just be wasting money and time. But, with COVID-19 curtailing my frequent trips to restaurants, I decided I'd eventually need to bite the bullet and try cooking it myself — a decision I'd regret at first, but come to appreciate later. The salmon disasterWhen I first tried cooking salmon, I tried to cheffing it up inside a pan — which didn't end well. Not only did I ruin the fish, but I stunk up my apartment and eventually had to get fast food because my plan for dinner did not ... pan out. The next time I tried it, I did so in the oven and it was perfectly cooked. Served with a side of yellow rice and mashed potatoes, it was both a delicious and filling meal, but I wasn't satisfied. You see, I love experimenting with seasonings, maybe a little too much, in fact. (Recently, I was adding some seasoning to a salad and my girlfriend pointed out that I may unhealthy obsession with seasonings. To which I said, "fair point.") Regardless, I knew what I had to do. After rifling through my spice drawer, I decided I'd coat the salmon in a dill and garlic butter and season it with some blackened seasoning, adobo, vegetable seasoning from Pepper Palace and some crushed red pepper flake, topped with a squeeze of lemon. And while I still tinker with my blend of seasoning, that is the base I use every time I make salmon, and I highly recommend giving it a try and letting me know how it turns out. Taking on Mr. KrabsSometime late last year I came into possession of about two clusters of crab legs. Not knowing how to cook them, I asked my mom (who frequently cooks them) what the best way to cook them was. The answer: steaming. Easy enough I thought, and for once I was right. The crab legs came out great, and the oven-roasted corn-on-the-cob was the perfect pairing for it. I made it once more, and it was, again, great. At this point, I was pretty confident in my ability to boil water, steam crabs for five minutes or so and cook some corn. At this point, I was feeling pretty good about my ability to make this, but wanted to step it up by, you guessed it, playing with seasonings. I decided the best time to try this was my girlfriend's upcoming birthday, as she enjoys crab legs more than anyone I know. I spent a few days scouring the internet for tips, tricks and anything else that would help me take this meal to the next level. So I set off to find some crab legs for her birthday dinner at the end of the last month, and came home with three clusters and four corn cobs, which I cut in half to make them easier to eat. I started off by coating the corn in a garlic butter with Old Bay seasoning and put them in the over for just under half an hour. Once those were done, I started on the crab legs. I got my pot, filled it with water, then added vegetable seasoning, parsley and oregano, red pepper flake, creole seasoning, Old Bay and half a lemon to the water and brought it to a boil. I put the crab legs on the steam tray for about six minutes, and began work on my garlic butter. I added about a half to one table spoon of paprika, red pepper flake, vegetable seasoning, creole seasoning, blackened seasoning and, of course, more Old Bay, in addition to about two cloves worth of minced garlic. Once the crab was finished and the butter was melted, I began "plating" on a baking sheet. After I got everything situated on the baking sheet, I grabbed my pastry brush and began coating the corn and crab with the butter I made. It was easily the best dinner I ever made: The crab was cooked perfectly, the corn was crunchy and full of flavor and that butter was incredible. I'm not saying I'm Master Chef worthy, just that that meal was one of the best I've ever had — take that for what you will.  |
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Cooking with Susie Q – Week of May 17, 2021 - The County Posted: 15 May 2021 06:02 AM PDT  I have to tell you, the people I work with are amazing. Funny, friendly, hardworking and like family. Please, the next time you deal with a salesclerk, cashier, or stocker in your favorite store, wherever that may be, please use kindness. I have to tell you, the people I work with are amazing. Funny, friendly, hardworking and like family. Please, the next time you deal with a salesclerk, cashier, or stocker in your favorite store, wherever that may be, please use kindness. They are dealing with many who are impatient, angry, and sometimes just rude. We try to do our best and will always be there for you. Have patience. We really enjoy working with/for you and to get treated poorly hurts. Thank you. Strawberries will be ready in a few weeks. I plan on making some strawberry rhubarb jam using last year's berries and make room for this year's berries. These cookies are a great opportunity to use some more of them. What are your favorite strawberry recipes? Won't you share some with us? Have a great week! Frozen Strawberry Cheesecake Cookies 1 3/4 cups graham cracker crumbs 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 cup butter 1 1/4 cups packed brown sugar 1/4 cup white sugar 2 eggs 1 teaspoon vanilla extract 1/4 cup finely chopped pecans 2 (8 ounce) packages cream cheese, softened 1 cup white sugar 4 ounces frozen strawberries 1 cup whipped cream Directions: Preheat an oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside. Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Drop spoonfuls of the dough two inches apart onto ungreased baking sheets. Bake in the preheated oven until golden brown, about nine minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth. Place the strawberries in a blender or food processor. Blend until smooth. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream. Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar sized cookie. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@outlook.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730. Thank you for reading your 4 free articles this month. To continue reading, and support local, rural journalism, please subscribe.  |
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