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Bacon Pre-Cooked vs. Traditional
I have never met a person who didn't like bacon. It has all the qualities of a choice food, it is crispy, it is salty, it can be sweet and you can never have enough. In resent years, a new, pre-cooked bacon has shown up on the market. Pre-cooked...
Eating Can Be an Adventure - Keep It Interesting, Simple, Healthy, and Fun
I have been preparing my own meals for many years. Like most people, I suppose, I would fix only familiar dishes. That has changed. For health benefits, I began eating more fruits and vegetables. Trying unfamiliar vegetables and fruits made eating...
How to choose low fat high fiber foods for a healthy diet
Raising the level of dietary fiber, while lowering the amount of fat in your diet, is one of the most effective changes you can make, both in terms of weight loss and overall health and fitness. Unfortunately, most people consume too much fat and...
Seasoning An Oven
Untreated cast iron rusts, especially around water. To prevent metal from oxidizing in the presence of moisture, cast iron requires a process called ?seasoning?. Seasoning is simply the procedure of baking oil into the oven's pores, and on top...
Safeguard Your Food
Every year, an estimated 7 million Americans suffer from cases of foodborne illness. Some cases are violent and even result in death. Of course this is commonly known as "food poisoning." The culprit is food that has dangerously high levels of...
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How To Buy, Store And Prepare Apricots?
When buying apricots, always look for those that are firm, plump orange fruit that gives slightly when you press with your thumb. Bruised apricots should be avoided. Like apples and potatoes, apricots contain polyphenoloxidase, an enzyme that combines with phenols in the apricots to produce brownish pigments that discolor the fruit.
When apricots are bruised, cells are broken, releasing the enzyme so that brown spots form under the bruise. Avoid apricots that are hard or mushy or withered. All are less flavorsome than ripe, firm apricots, and the withered ones will decay quickly. Also avoid greenish apricots as they are low in carotenes and will never ripen satisfactorily at home.
Always try to store ripe apricots in the refrigerator and use them within a few days. Apricots do not lose their vitamin A in storage, but they are very perishable and rot fairly quickly.
When you peel or slice an apricot, you tear its cells walls, releasing polyphenoloxidase, an enzyme that reacts with phenols in the apricots, producing brown compounds that darken the fruit. Acids inactivate polyphenoloxidase, so you can slow down this reaction (but do not stop it completely) by dipping raw sliced and/or
peeled apricots into a solution of lemon juice or vinegar and water or by mixing them with citrus fruits in a fruit salad. Polyphenoloxidase also works more slowly in the cold, but storing peeled apricots in the refrigerator is much less effective than an acid bath.
To peel apricots easily, drop them into boiling water for a minute or two, then lift them out with a slotted spoon and plunge them into cold water. As with tomatoes, this works because the change in temperature damages a layer of cells under the skin so the skin slips off easily.
If you are wondering what actually happened when you cook apricots, cooking dissolves pectin, the primary fiber in apricots, and softens the fruit. But it does not change the color or lower the vitamin A content because carotenes are impervious to the heat of normal cooking.
About the Author: Cindy is the host of http://www.asianonlinerecipes.com, a Free Asian Recipes website dedicated to all things on Asian Cooking.
Source: www.isnare.com
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