• June 22, 2017 /  Food, Uncategorized

    Our nutrition is the most importact influence on our body’s acidity, and therefore it is essential to understand food acidity when we aim to live by a healthy acid alkaline balance. As we all know, famoous celebrities, such as Tony and Sage Robbins, Kirsten Dunst and Robert Young swear by an alkaline diet.

    If you’re interested in leading an alkaline lifestyle, you want to keep your body mainly in the alkaline zone. A quick review: Chemically, the pH Level is measured on a pH scale ranging from 0-14, with 7 being neutral, less than 7 acidic and more than 7 alkaline. .

    Research and experience have shown that our bodies function more efficiently when in an alkaline state. The metabolism is improved, cells live longer, our internal organs work more effectively, we feel more energised and most people also lose weight.

    How Our Bodies Neutralise Acidic Foods

    When we consume acidic foods, the body will try and neutralize the acids, so that it can return to its most efficient state (the alkaline state). This neutralising of acids is also often described as “detoxing”. Generally the body can neutralise acids through our organs (such as liver and kidneys) or through deep breathing. Any acids that cannot be neutralised are stored in the tissues of the body. During a detox, you would reduce the amount of acids you put into your body, therefore the body has the capacity to neutralise the acids that have been stored in the body tissue. This can be a difficult process, as many people get withdrawal symptoms (from sugar, alcohol, nicotine, etc) and at the same time experience the toxins that are being neutralised in the body (these may be expressed through head aches, mood swings, etc).

    Food Acidity And Acidic Foods

    Firstly we need to differentiate between foods that are acidic, and foods that have an acidic effect on our bodies. These are two different aspects, as some foods themselves are considered acidic, but when consumed they have an alkalising effect on the body. For example, lemons and limes are acidic, but when consumed, they help to alkalise the body.

    Measuring Food Acidity

    The degree of food acidity is measured by determining its pH value or analyzing its mineral content. The lower a pH value is the more acidic is the food. Acidic minerals include sulfur, chlorine, phosphorus, flouride, iodine and silicon. When a food contains more acidic than alkaline minerals it is said to be acidic. If you want to know the acidity or alkalinity of a certain food, the easiest way is to get an alkaline foods chart to guide your way.

    This is a basic summary on food acidity. If you are interested in improving your body’s alkalinity or following an acid alkaline balance diet, there are some easy and fast ways to include more alkaline foods in your diet. Find out more at

  • June 16, 2017 /  Culinary, Uncategorized

    With the increase in number and popularity of television programmes focusing on cooking and culinary skills a large number of people are finding the internet a key place to find tips and information on culinary art schools.

    Over 53,000 people last month searched on the internet for information on culinary schools’ and this data is from just one search engine. This increasing trend for people looking for culinary art schools and for careers in the culinary world is believed to be driven by the significant rise in cooking and culinary related programmes which have been aired on television especially over the last few months. This has been coupled with the new high profiles of so called celebrity chefs’, further driving interest in the field.

    Anne Sprigpitt owner of 1culinaryartschools.com says, Over the last few months we’ve seen a significant increase in the numbers of people using our site to find more information about culinary arts schools. Much of this is down to the popularity of TV cooking programmes such as Master Chef’, Saturday Kitchen’ and Great British Menu’, which have been screening on the BBC over recent months.

    The main problem many people who search for information on culinary art schools is that they are overwhelmed by the number of different options available to them. For example there are French cooking schools, Thai cooking schools, Le Cordon Bleu schools, Italian cooking schools and many more. There are so many choices they just don’t know where to start looking

    My advice to anyone who is looking for a career in cooking and wants to join a culinary art school is to narrow down your areas of interest, so that you identify what area of cooking you are most passionate about and go for it. The most important thing is doing what you love.

    Cooking to a very high standard is not easy and requires many hours of dedication, sweat and tears. If the increase in popularity of culinary art schools continues, we should see a new wave of celebrity chefs’ coming through over the next few years as more people see it as a viable way to achieve success and fame.

  • June 13, 2017 /  Food, Uncategorized

    When you work in catering you know the importance of keeping the food youve worked hard to prepare warm. However, if youve ever gone shopping for a food warmer you may have become overwhelmed by the sheer amount of machines there are on the market for keeping your food hot. If youve ever felt clueless about food warmers, what they do, and which ones will work best for you below is a list to get you started in the crowded world of food warmers.

    Full Sized Warmers are the large food warmers that you often find at large events or hotel banquets. They hold large pans of food in place while hot water is placed in the bottom pan to keep the food hot and moist. Some full size warmers are quite big and designed to hold more than one full-sized pan of food. Other units are smaller. When you purchase a full sized warmer keep in mind that the warmer itself only holds hot water; you will need to buy the pans to hold the food separately.

    If you plan to offer a lot of food, such as at a buffet, then you might want to invest in heated shelves which can keep food warm for long periods of time. Heated shelves are different from full size warmers since you dont have to worry about filling trays of hot water. They come in different sizes, and they are offered with different wattage points; bigger shelves need more wattage.

    Another warmer type that utilizes water to heat foods is a round countertop food warmer. These types of food warmers are used for soups, gravies, and other liquid-based foods. You simply place hot water into the round countertop warmer and place a separate insert holding the food inside. Once your warmer is setup you can place a lid over the warmer to keep the warmth from escaping as fast. Lids can be hinged or unhinged. These inserts sometimes need to be bought separately so always double-check before you buy this type of warmer whether you will need to supply your own insert.

    Like round countertop food warmers, soup food warmers keep liquid-based foods like soups and stews warm. Some soup food warmers are electric allowing the operator to adjust the temperature accordingly. These warmers also usually come with an insert to place the food into before placing into the warmer.

    Strip Heaters are similar to trays, but they are primarily used to keep food warm until it is served out. They are not commonly used at buffets or anywhere where a customer would come into contact with it, and instead are a stopping off point between the kitchen and the table. Some strip heaters are hotter than others so you will want to research each before purchasing as the hotter a heater is the more chances there are that the food placed on top will dry out.

  • June 13, 2017 /  Cooking, Uncategorized

    The average bovine has 13 ribs. Some younger ones have only 12 but most mature ones have 13 so I am referring to them when I say that a prime rib roast comprises 7 ribs, starting from the 7th rib at the shoulder and continuing back to the 13th rib at the loin, part of which is the most tender part of meat on the animal.
    The reason the loin is so tender is because it is a muscle that is rarely used. The most heavily used and strongest muscles are the toughest cuts of meat.
    The prime rib is the piece of meat that rib-eye steaks and rib steaks are cut from. A normal, full 7 rib roast will yield 14 rib-eyes or 7 rib-eyes and 7 rib steaks. The only difference between a rib steak and a rib-eye steak is that the rib-eye does not have the rib bone attached as the rib steak does. When you remove the bone you have a rib-eye.
    Many butchers will call a rib steak a bone-in rib-eye. Nevertheless, the rib steak, although it is the exact same cut of meat, should always be cheaper per pound than the rib-eye because you are paying for bone, which obviously, you cannot eat, but many times they are the same price.
    The tenderloin is the cut of meat that continues back from the end of the prime rib roast, or 13th rib, along either side of the back and is usually cut into three sections called the sirloin, tenderloin and top sirloin. The tenderloin is the most tender piece of meat on the entire animal and is what the filet mignon is cut from.
    A full prime rib roast is a very expensive cut of meat, so it is important to know many things about buying, preparing and cooking one before you ever attempt to do one, because a ruined prime rib roast is a lot of money wasted.
    Before cooking a prime rib you’ll need to know how much (how many ribs) you will need to buy as per how many hungry people you are going to feed. You also need to figure an estimated cooking time and you need to know exactly what temperature it needs to be when you take it out of the oven.
    The roast will continue to rise 10 degrees in temperature during the resting period. The resting period is usually 20 to 30 minutes and that allows the juices to re-settle into the meat. If you carve a roast without letting it rest, you will lose a lot of juices and your roast will be dry.
    So, since the roast will continue to rise in temperature, you will need to take it out of the oven 10 degrees before it reaches your desired temperature for the perfect doneness, whether you want it rare, medium rare, medium, medium well and well done.

  • Alternative Choices for Cooking Gifts

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    June 10, 2017 /  Cooking, Uncategorized

    Every single day, we take to the kitchen and cook. People who know how expensive it is to eat at restaurants prefer to cook, whether they’re good at it or not. There are people among us who think cooking is art. Food can be delicious and beautiful on a whole new level for these people. The greatest restaurants around the world all started with a good cook with a great idea. Here are some of the gifts you can give these people.

    Alternative Choices for Cooking Gifts

    1. A Knife Set Made of the Best Steel

    In cooking, a chef needs to cut each morsel perfectly. Buying a set of knives is a good way of ensuring that each knife is of good quality. Knife quality matters because a chef may not have the time to sharpen his knives more than a few times a week. Brand sometimes plays a big part in the quality of the knife. For good measure, you can throw in a good whetting stone.

    Consider the knife skills of the recipient. Other factors to consider are the skills of the wielder and the comfortable grip on the knife. There are knife designs that suit left handed people more. Ergonomic handles are a must. Remember that hands get tired easily during cooking.

    2. High Quality Pans and Pots

    A chef cannot do without the best quality pots. In particular, they really are very picky when it comes to the pots they use to cook dishes. Some pots are made of stainless steel. Some pots are non-stick. It’s better to get these as a part of a cooking set. A set usually includes small sauce pans and bigger ones for braising.

    Better dishes are made using good cooking equipment. Even cooking is attainable if the pot is well balanced. A dented pot will not cook a dish evenly. A chef always knows what to do with a good set of pots.

    3. Equipment for Grilling

    Grills are almost always needed to make a stunning dish. A griller can sear a meat or a fish quickly. Unfortunately, the traditional grill can be an extremely difficult piece of equipment for a chef. Modern grills have features that traditional grills don’t have. Modern grills can also be very easy to clean.

    One good feature of modern grills is temperature control. A griller can simply check if the heat is too high, or if the heat isn’t enough to cook the meat. The best grilling equipment can lead to barbecue competition trophies.

  • Finding Your Perfect Culinary Path

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    June 6, 2017 /  Culinary, Uncategorized

    The availability of culinary jobs are as plentiful and diverse as the people they seek to fill them. Great news for those looking to land a job based on their individual culinary talents and ambitions.

    Short order cooks, link cooks, institutional and cafeteria cooks are just a few entry positions available in the culinary industry. While these beginner posts are repetitive and involve little responsibility, there’s only one way to go from there: UP! Promotions to head cook, shift supervisor, manager, and even higher.

    Moving up in this competitive industry is when specializations come into play. Specific training will take chef’s into high end establishments like 5 star hotels and resorts, spas, and boutique restaurants.

    For those specialized chefs like pastry chefs, chocolatiers, and grill chefs, self employment could be the next step in what they hope is a lengthy career. Personal chefs, small restaurant owners, and caterers embody managerial responsibility and greater variety and opportunity based on the actual finished product.

    Even higher echelons within the culinary industry include executive chefs. They are in charge of developing menus, networking with suppliers, and overseeing, supervising, and training large numbers of staff. Responsibility can be greater depending on the specific establishment where they work.

    Is there a “Best” culinary job?

    Executive chefs, by far, command the most attention. Recent grads rarely find themselves in this position right away. The position itself is dependent upon education and experience, and many employers look to fill this revered post with a chef who has proven results.

    Younger chefs eagerly seek out many other opportunities in the culinary industry. Positions at exotic resorts and aboard cruise liners allow people to experience the world! However, these positions have a high turnover because they don’t allow the chance for chefs to put down roots.

    The possibilities are endless when it comes to culinary arts. Your perfect chef position awaits!

  • Cooking With Xylitol The Healthy All Allnatural Sweetener

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    June 5, 2017 /  Cooking, Uncategorized

    Whether you’re a dieter or a diabetic, the days of waving away the treat dish are over, due to Xylitol, a all-natural sweetener which could be employed as a stand-in for glucose in any recipe which satisfies the sweet tooth.

    In 2003, nutritionist Karen Edwards wrote a complete Xylitol cookbook — “Sweeten Your Life the Xylitol Way” — plus three years afterwards unveiled an expanded version containing more than 100 meals for cookies, cakes, pies, even ice cream plus condensed milk, modified to match the preferences of those that need carbohydrates however have concerns regarding glucose information./p>

    Xylitol, a sweetener which occurs naturally in plants plus in small amounts in human tissue, is sold in granulated form and has now the sweetness of glucose, however contains approximately 40 percent fewer calories plus produces neither the insulin spike of glucose neither the aftertaste of synthetic sweeteners like Splenda plus aspartame.

    Because Xylitol plus glucose respond similarly to heat, Xylitol could substitute for glucose in cooking plus cooking on essentially a one-to-one ratio. But experts recommend starting with a small amount of Xylitol plus changing to taste. In meals calling for white convert, a good direction of thumb is to utilize a half-cup of Xylitol where you would normally employ one cup of glucose plus progressively add more until the batter is sweet enough.

    Yeast bread is the exception to the direction, but. The same chemical substance which inhibits the manufacturing of harmful microorganisms in the lips provides the same effect on the microorganisms in yeast, creating Xylitol bad for employ in cooking yeast-based bread.
    xylitol sweetener