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Buying, Storing And Preparing Apples
When buying apples, look for those that are firm and brightly colored. Shiny red for Macintosh, Rome and red Delicious. Clear green for Granny Smith and golden yellow for Delicious. Always avoid bruised apples. When an apple is damaged, the injured...
Chinese cooking: Special ingredients
I have briefly introduced two most classic and expensive Chinese cooking ingredients (shark fins and bird's nest) in my previous article. Here I'll continue to introduce some other special ingredients that are more regularly used in our daily...
Grilling Tuna Steak For A Simple Gourmet Meal
Looking for a delicious and simple way to grill up that fresh
tuna steak that you just caught or bought from the local seafood
market? Grilled tuna steak is a delightful and exciting entree
for any special meal. There are various methods to spice...
Healthy Seafood Recipe
I try to have a bit of laugh along the way so, humour me try to laugh at my jokes I think they're funny and most of all have a great time, and lets start cooking. If you have any questions or you would like some advice on what is good...
Super Foods: The 10 Healthiest Foods to Eat
A list of the top 10 healthiest foods may seem like a come-on. Magic food? We all know there are no real magic foods. The road to optimum health is not in a pill or one magic food. But there are foods that pack such a nutritional wallop and possess...
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Lobster Was Not Always The King Of Seafood
Lobster wasn't always a top dish....
The succulent shellfish started out branded as a scavenger,
bottom feeder and food for the impoverished. However, thanks to
the progress of modern transportation, lobster could be shipped
from Canada to the upper northern states to become the luxury
food we now appreciate. These days the finest restaurants take
pride in their lobster recipes and Surf and Turf presentations.
Besides being a versatile and delicious meal, shellfish such as
lobster, shrimp and oysters, have a good taste for health.
Recent studies have dismissed the connection between higher
blood cholesterol and the consumption of shellfish. Milligram
for milligram, lobster is only slightly higher with 81
milligrams per 3 ounce serving compared to lean ground beef and
chicken at 78 milligrams per 3 ounces. Lobster and shrimp are
low in fat and coupled with moderate portions it can be enjoyed
up to three times a week. Remember that it's the sauces and
butters that increase fat and cholesterol. Try different methods
of cooking, such as steaming or in salads and soups or even on
the grill.
It is best to cook the lobster alive, don't worry too much about
being cruel; lobsters and most shellfish can not feel pain
because of their underdeveloped
central nervous system. A good
trick is to drop the lobster in a pot of boiling water upside
down... that is head first. This stops the tail from splashing
hot water out of the pot. A live lobster will have a better
sweeter flavor. You can tell if the lobster has been cooked
alive if the tail curls under.
The old adage is that if it tastes good ... it can't possibly be
good for you. Lobster, shrimp, oysters and other shellfish not
only taste good but also keep you healthy. So enjoy! Including
shellfish in your diet can provide you with the recommended
supply of important essential trace elements such as selenium
and copper. Selenium, a major antioxidant can rid the body of
free radicals and cleanse the body of toxic metals such as
mercury, cadmium and arsenic. Copper keeps your bones, blood
vessels and nerves healthy.
*If you have gout, you should limit your intake of shellfish.
About the author:
For more tips on seafood, fish and lobster
eating ideas visit: http://www.fish-n-lobster.com/ . This
article may be freely reprinted as long as the author's resource
box and url links remain intact.
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| Zee News- |
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