Have you wondered about those chemical ingredients on the side of the package or container telling you what the ingredients were used to make the final product?
These chemicals were designed to increase shelf life and to make things taste better. Taste better but is it good for our bodies?
My questions is this. If you make a great product that is delicious, then the demand for the product will always be there. I figure if you make a natural product with natural ingredients then make a certain amount, if it all sells out then then great, so decentralize the manufacturing operation. Food producers will gauge their markets and produce what is necessary using the freshest ingredients, all natural with no preservatives or additives.. Perfect example is Wegman's, all the manufacturing is done on premises. Yes, they carry other brands of goods but when it comes to bakery goods, breads, Danish and cakes, all made fresh.
All meats are vacuum sealed to maintain freshness. Wegman's has mastered the art of reducing waste by calculating precisely the time the product will expire by using that product in other foods or slicing it up prepared for salads or meals.
They probably reduce their throw aways by 75%.
Most other supermarkets purchase fruit salads from other companies and rarely do they use their terminated goods and package it themselves, I would venture a guess of less than 5%..
So, Chef Woo Can says, if you can't even pronounce the ingredients then its bad for you. Do you ever wonder what these chemicals can do to your body, notice, there are no reports made to the public about the dangers of these chemicals?
Case in point, Monosodium glutamate. A popular additive used t make food taste good Asian restaurants got the bad press that its used so much in Asian restaurants. Yes, a little bit enhances the flavor of the dish but was used too much it created allergenic reaction from breaking out in hives, to coughing to wheezing to headaches etc..... This happened some years ago but its still a flavor enhancer called "Accent." It has never been banned and I guess its still being used. How you say, well food manufacturers want to maximize their profits, so they purchase the cheapest ingredients and as you know these ingredients have no flavor, then they add flavor and highlight these flavors by adding "accent" to make it taste good. Of course, they want you to come back and buy more. Repeat buying is so important to these food manufacturers.
So, if you can't pronounce it, be kind of skeptical that it might not be exactly good for you. BUT, what can you do, your in a rush, you don't know how to cook and your hungry, Hmmm, its never too late to learn to cook healthy!
By Chef Woo Can at www.chefwoocan.com
#foodchemicals, #chefwoocanprefersnaturalingredients, #chefwoocansayscantreadingredientsbeware
Why Are Some Turned Off When The Word "Cooking" is Mentioned?
Why when I mention the word "cooking" people get crazy like its a foreign word. I felt the same way when the word "baking" is mentioned. I cringe You ask why? Well, I as Chef Woo Can cook or prepare meals based on taste. I don't measure anything. Ok, your not at that level yet but with baking, I love cakes, cookies and pastry. Making cookies is buying a box of a premixed mixture, add an egg and stir. As you know Chef Woo likes to make things from scratch. On time I was making cookies and the recipe asked for soften butter, ok not exactly a measure involved in terms of quantity but I took it as I can microwave the butter. How wrong I was. But as simple as microwaving, my cookies didn't turn out correctly. So, I can say that I empathize with you guys trying to cook. The farthest you guys probably went in terms of cooking is to open the box, mix the prepacked ingredients and cook.
I sense th frustration and I know now that the word "cooking" is a dirty word.
Now, with Chef Woo Can, his saying is "If Chef Woo Can, You Can Too" and I will show you how to cook by taste and by doing so, you'll enjoy creating a delicious dish. Notice I didn't use that word "cooking"
After a couple of simple ways, you'll learn to taste the food, there's no perfect formula in cooking. It's more a guide and you add more or less your favorite ingredients or sauces.
So, stay with me and your on your way to creating your favorite dish and the beauty is it just doesn't have to be Asian. So stay with me and your one step from creating a great dish. Tomorrow I will mention one ingredient, go to your favorite store in the Asian aisle and pickup a couple of sauces.
By Chef Woo Can at www.chefwoocan.com
Beef & Pork Fat Products/Your Kidding!
I know this may be a discussing to a few or a lot of you but understanding what fat does to your meats may give you a better appreciation of fat.
First, a number of nutritionist have said that fat is bad in many ways. I agree but fat in moderation ain't so bad. Case in point, we have a fascination for pork belly, don't we? Well pork belly treated with salt sliced thin or thick is bacon. Yes, Pork Belly is bacon. Lots and lots of layered fat. Besides the added salt or nitrates, the fat does add some delicious flavor to the bacon. I;m not saying to eat a lot of fat but a little fat makes the meat tender and more flavorful. Steak for example, eating a little bit of the steak fat with a nice cut of that steak is indescribable fantastic tasting.
We've been brainwashed to believe that all fat is bad. Everything we buy has not fat on it, chicken with no fat or skin, meats without fat (already trimmed thin of no fat, pork butt, no fat but you know that the best cuts of steak mainly ribeye is so delicious because of the fat generating flavor and you pay for that lavor, same with Porterhouse steak or New York strip, all that marbling you hear about is flavor.
What budgets stretched, what butchers are offering are round cuts, all beef but no fat and considered one of the toughest cuts. Pork chops center cut is all pork and barely any fat. It's tender but still kinda dry. So, what do we do, we flood our food with all kinds of sauces that basically make everything moist and taste good except for the flavor that the sauce is poured on? Go figure.
You do know that are prepackaged foods have tons of fat flavoring, Manufacturers have to make it taste good, so you'll come back and buy more!
So, Chef Woo Can says don't worry about ingesting a little fat in moderation. You'll appreciate the flavor of the food in its natural state. And as a side note, salt is used to enhance the flavor your cut of meat not overpower it.
By Chef Woo Can at www.chefwoocan.com
#Chefwoocansaysaboutfat, #porkfatisdeliciousinmoderation, #Beeffatisflavorful
This delicious Dim Sum pronounced Sui Mai is a staple dish for any Dim Sum get together. The kids and adults will jump out of their seats to grab one of these delicious dim sum morsels of season pork stuffed in a wonton wrapper. So juicy and so much flavor and completely cooked not overly well done. The pork fat although you may say its bad, adds a unique flavor to the dumpling and keeps it moist and delicious. This is a must have.
By Chef Woo Can at www.chefwoocan.com
#suimaidumpling, #porkdumpling, #Dimsumporkdumplingsuimai
Another delicious treat is pronounced Char Siu Bow (Roast pork Bun). This bow or bun comes in two ways, steamed or baked. If you like fluffy try the steamed one. Its so fluffy and heavenly. The inside is a combination of diced roast pork with onions in a Asian barbeque sauce of hoisin sauce and oyster sauce. A balance of salt and sweet. They come three in a dish fresh and hot. The other type is baked and same filling but sort of like a round bun baked to perfection. Just as delicious but oh so tasty and the texture is chewy but semi flaky.
Two words that are synonymous with late brunch all throughout Asia. In simple terms its small dumplings served on a mini bamboo or stainless steel tray either steamed, braised or fried. It's similar to the Spanish Tapas in Spain. Dumpling or portions of sample foods served on small plates.
It's a fascination with Westerners who are daring enough to try Dim Sum.
You can find Dim Sum places all over the major cities in the United States or where there is a huge population of Asians. The presentation of Dim Sum may vary in terms of decoration but the overall flavor and texture stays the same. It's quite an experience. Dim Sum is served late morning to about 3 PM. On the weekends depending where you are and the reputation of the quality of Dim Sum is important. A good rule of thumb is where you see lines of Asians at a Dim Sum house, you know its going to be great. That anticipation is all you need and its wort the wait. Dim sum is associated with phonetically "Yum Cha" having tea. Now, regions like New York City Chinatown have established Dim Sums houses on every block of every street.. As kids, it was fun eating various dumplings. It's something about Dim Sum that you never forget. The range of selection is unlimited. Always trying new items and always looking forward to my favorites.
It's just something with dumplings? Small compact envelopes of delicious ingredients that are mouthwatering. All over the world there are various types of dumplings..
The whole experience starts by waiting for your name to be called. Make sure you have a lot of friends or relatives that are starving. This will be an experience that you may have to share a table with another couple or family. Your name is called, the hostess brings you to a large table designed for 10 people. You have six, whew!. Then the waitress asks you what type of tea would you like. At this point, you have a selection. There's chrysanthemum tea, yes a flower that has been dried to preserve the flavor added with rock sugar in hot water and the taste is amazing. or regular tea but there is also green tea that everyone knows about.
As the tea comes, the man pours everyone a cup of tea. He is responsible for getting it refilled by opening the tea container lid. This tells the waiter or waitress to refill the tea. Yes, I did say the man is responsible. A little Chinese tradition.
Then the hostess leaves a sort of a paper with lots of boxes. This is a tally of everything you order which is basically a bill. Aaah, the cart ladies see us. As they stroll towards us with their carts heated containing all those delicious Dim Sum, what will be the in the cart.
Ok now to the best part A description of the Dim Sum.
My personal favorite and I'm writing it phonetically is Har Gow (Steam shrimp dumpling). It's primary ingredient is obviously shrimp with some ground bamboo shoots, folded so delicately in a rice based dough that been rolled so thinly and steamed ever so carefully that makes the dough transluscent and brings a little chew to the thin dough. Each bamboo tray or plate comes in 4. Drizzle a little soy sauce on it and pick one up with your chopsticks and take a bite. The flavor is bursting with sweet shrimp and the ground bamboo shoots add another dimension of flavor and that combination of the sweetness of the shrimp and the saltiness of the soy sauce creates a balance of flavors.. This Dim Sum has been my all time favorite since I was a kid. You must order this. It's mandatory, its part of the Dim Sum experience.
To be cont'd...…….
by Chef Woo Can at www,chefwoocan.com
#chinesehargowdimsum, #shrimpdimsum, #Chinesbruchdimsum