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10 Wide Open Tips For Food Safety In The Great Outdoors
Hiking, camping, and boating are good activities for active people and families. However, if the food isn't handled correctly, food-borne illness can be an unwelcome souvenir.
1. Choose foods that are light enough to carry in a backpack and...
5 Easy Steps for Using a Dry Rub
How to Use Your Dry Rub
A dry rub is a versatile combination of spices that extends beyond the boundaries of barbecue, and can be used to season any dish where you want to add a kick of flavor. In addition to the usual method of rubbing it into...
Chicken Tetrazzini
This delicious and easy to make pasta dish is a meal on its own! A cream sauce is the signature of this pasta casserole that is believed to be invented in San Francisco, where it was named after the then-famous opera star Luisa Tetrazzini.
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Coffee Makers For Different Coffee Types
There is nothing quite like waking up in the morning, stumbling to the kitchen and finding your favourite coffee brewed and waiting for you. Of all the drinks in the world, coffee seems to have universal appeal. But if you have ever travelled you...
In Grandma's Kitchen (Part I)
One of my fondest childhood memories is being in the kitchen with my Hungarian grandmother. I loved watching her chopping vegetables, kneading dough, and leaning over bubbling pots in a kitchen that was always filled with wonderful aromas. I’d...
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Risky Fish: The Thrill Of Fugu
There's a certain weird appeal to the Japanese delicacy known as fugu. After all, it's not every day that the food on your plate could bring about almost instant death.
Fugu is the Japanese name for the blowfish, also known as the pufferfish, which has the ability to puff up to twice its size and project poisonous spikes to defend itself from predators. The spikes of a blowfish contain tetradotoxin, a poison considered to be at least one thousand times deadlier than cyanide. Theoretically, the poison from one blowfish could kill up to 30 people.
Fugu is served raw, and its widespread fame and notoriety doesn't come from its taste. In fact, it's been described as a fairly bland, delicately flavored fish that doesn't hold a candle to the more popular forms of Japanese seafood. It's a widely accepted fact that the danger element is what draws people to this peculiar delicacy.
In the world of Japanese cuisine, it takes approximately 10 years of rigorous training and a special licensing program before a chef can consider himself skilled in the art of preparing fugu. It is estimated that about 6 people a year in Japan die from eating improperly prepared fugu, and the deaths are usually those of inexperienced chefs who are testing their own handiwork. Approximately 60% of people who consume improperly prepared fugu will die from the poison, which leads to paralysis and respiratory failure. Japanese lore holds that a chef who prepares fugu incorrectly and thus kills his consumer must take the honorable
way out and disembowel himself.
Licensed fugu chefs are carefully taught which parts of the fish are edible, and which parts contain the deadly tetrodotoxin. The slices required to remove the toxic parts of the fish are delicate and require a skilled hand and a knowledge of exactly what to cut away. Fugu chefs study and memorize the exact layout of the fish and the location of every drop of poison, and learn how to remove it without removing the precious meat surrounding it.
Understandably, with all of this training and care required, eating fugu is not exactly a cheap thrill. Fugu first arrived on American shores in 1989, during the boom of Japanese economy, but since the 1990s it has dwindled in popularity and is now mostly found only in areas of New York and the west coast. Japanese restaurants in America that serve fugu generally import the fish from Japanese chefs who have already removed the poison and purified the meat. Even without a fugu chef on staff, restaurants can charge upwards of $150 for a plate of this exotic fish. But New York city chefs have adamantly stated that no one in the US has died from improperly prepared fugu since it came to this country in 1989. And for some thrill-seekers, it might be worth the price. About the Author
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.
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Cooking Tips - @ CDKitchen.com :: it's what's cooking online! |
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Cooking Tips and Resources |
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Holiday Cooking Tips |
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Barefoot Lass's Cooking Tips |
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Diabetic-Lifestyle: Recipes and Practical Information for Managing ... |
Diabetic-Lifestyle Cooking Tips features useful ways to cook with more flavor, using less fat, salt, and sugar. Diabetic-Lifestyle offers recipes, menus, ... |
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The Global Gourmet ® |
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Healthy cooking tips - Better Health Channel. |
Healthy cooking is easy. In many cases, your favourite recipes can be modified so they offer a healthier alternative. Non-stick cookware can be used to ... |
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Zee News- |
Cooking tips. 1. Avoid sticky rice Wash the rice a few times until the water runs clear. Remove all the water until no water remains. ... |
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Canadian Living : Food : Cooking Tips |
Menus • Recipes • Recipe Box • Make It Tonight • Step by Step • Cooking Tips • Eat Smart - Feel Great! ... Cooking Tips ... |
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Texas Beef Council |
Welcome to txbeef.org the website from Texas Beef Council. txbeef.org is your one stop site for recipes, nutrition, food safety, cooking tips and more! ... |
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Cooking Tips Barbecue/Brisket Barbecuing Brisket: Commentary from Texans · Beef Brisket How-To's · Braising Brisket: Moist-Heat Cookery Hints ... |
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Read Articles:. After the latest help relating to coo... Converting a Stovetop Recipe to a Cro... Cooking Lesson: Seasoning Cast Iron L... ... |
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