Tips to Cooking Sea Food

Eating seafood is good for your health. How many times have you heard that statement? However, for many people around the globe who do not live near the coast and for whom seafood is a rare commodity, the challenge is to figure out how to cook it. The good news though is that you need not be an expert or a know-it-all to cook seafood. Most seafood recipes have followed a basic pattern and one recipe can be used to cook different types of seafood. You just need to understand the basics. Seafood is normally categorized into two types: lean fish and fat trawl.

Lean Fish are those fishes that have less fat content. They have a fat content ranging from 0.5 percent to 5 percent. Their low oil content means their quality is maintained even when frozen for about six months. Lean fish are normally white-fleshed fish and a few examples are Alaska Pollock, cod gadus morhua, Snapper, Golden Pompano, Halibut and so on.

Fat Fish are those fish that have a fat content of more than 5 percent. However, the fat of the fish is still good for your health, so need not worry. The oil is distributed all through the flesh of the fish, as result of which the flesh of the fish tends to be a bit darker. These fish do not freeze well and so have a very short shelf life of three months. Some of the examples of fat fish are Pompano, Salmon, and Tuna and so on.

Cooking Tips

While cooking sea food there are just a few basic rules that you need to keep in mind. The recipes can be used interchangeably for both types of trawl.

  1. Fat fish are strong in flavour and if substituted with a lean fish in a recipe, you may lose the fish flavour.
  2. If you plan to substitute a fat fish with a lean fish, you may have to baste it frequently to prevent the fish from drying in the cooking process.
  3. Lean fish are a good choice for soups and stews which need constant handling. The firmer texture of the lean fish means that it retains it shape and also gives a more pleasing finished appearance.

To enjoy your seafood cooking, try and exchange one fish for another in a recipe and you will surely be delighted with the wonderful and delicious results you will get.

10 Minutes Rule

When it comes to cooking seafood, timing is a very important factor. You would not want to overcook your fish as it may leave your fish dry and less tasty. A perfectly cooked fish will be moist and delicately flavoured. The best way to cook fish using a conventional method is to follow the “10 minute rule”. First, you need to measure the fish at its thickest point, if you are going for a stuffed or rolled fish, measure it after you do the stuffing. You need to cook the fish for 10 minutes per inch, turning it at the half way stage. For example, a one inch fish will be cooked for 5 minutes on each side.

Cooking trawl perfectly depends on the timing. The most common mistake while cooking a fish is overcooking it. Avoid cooking fish until it flakes because this may make the trawl tough and dry. So avoid overcooking the fish and enjoy your next seafood meal.

Discussing a Chef Resume

Introduction of the Job

It has been said by many that when one chooses to pursue the position of chef they are not simply choosing a career, they are choosing a lifestyle. The position of chef requires not only a love for food and commitment to creativity in the kitchen but dedication and passion as well. A chef is given the opportunity to work closely with others while developing their own signature style. The position of chef requires motivation and determination, as the hours can be long and the job fast-paced and stressful. Those who will be most satisfied with a career in the kitchen must have a passionate love and respect for food as an art form.

Key Responsibilities

The key responsibilities delegated to a chef can vary amongst employers but could include such tasks as deciding on a theme or motif for a restaurant and developing a menu that fits that theme, managing and overseeing other employees, actual food preparation in addition to some marketing responsibilities. Other managerial duties that a chef can be appointed to include overseeing customer relations as well as establishing and maintaining a positive relationship with vendors of products that the restaurant requires.

Level of Education Required

The level of education required to be a chef varies greatly depending on the rank of the position sought. Some beginning jobs as cooks or chefs may not even require a high school diploma, while the requirements to become an executive chef can entail 8 to 15 years of experience working in the culinary business. Most candidates pursuing a culinary career will complete a 2-4 year college program at a professional culinary institute where they will be trained and can pursue apprenticeship opportunities to work under the guidance of an experienced chef working in the field. The more experience a chef has the more valuable they will be to an employer, as the position of chef requires practical and first hand knowledge of how to work successfully in a commercial kitchen.

Career Path

The demand for chefs in the workforce is consistently increasing due to the general increase in population and the demand for food as well as the increase in household incomes allowing people to eat in restaurants more frequently. The average salary of a chef falls within the range of $35,000 to $75,000 per year. The ability to move up the ladder in the culinary world is highly dependent on experience. While degrees from professional culinary institutes can help to give you a jump-start, most career paths require that chefs start at the bottom and work their way to the top positions of head and executive chefs through years of hard work and dedication.

Summary

When discussing the Chef resume the responsibilities required of a chef are demanding. The work can be highly stressful and the hours long, but if one is passionate about food and the art of cooking these hours can be enjoyable. In order to be successful as a chef, an individual must be incredibly dedicated to the position and committed to their career. The position of chef requires that one consign to the lifestyle the occupation calls for.

Succulent Sea Food Dishes in Torquay

Your Torquay holidays will never be complete without indulging yourself in the freshest sea food dishes of your choice. Booking in one of the holiday cottages for your Torquay holidays assures you exquisite places to unwind and to have the time of your life. There are many places where you can dine out with your family and friends while you are here.

The Sea Spray Restaurants

The Sea Spray Restaurant is one of the well-known seafood restaurants in Torquay. This restaurant has earned its reputation as one of the best restaurants in Torquay with the most selections of mouthwatering and delectable sea food menu. Sea Spray Restaurant makes the most out of the fresh available sea food to guarantee an out of this world taste that you will never forget and keep you asking for more. And since it is close to the holiday cottages, you can enjoy eating your favorite sea food without the hassle.

It is recommended that you try the salmon and crab cakes (served with country chutney and salad), buttered cod (fried with the chef’s butter and served with salad and chips), cottage pie (served with fresh vegetables and cooked in white wine and cream sauce) for lunch. Dinner is also guaranteed to sweep you off your feet. The evening menu includes baked cod, spaghetti, Scottish Salmon fillet and whole lemon sole. Diet is never an option in this restaurant as the sea food dishes add more “color” and “flavor” to your unforgettable vacation at the holiday cottages during your Torquay Holidays.

The Number 7 Fish Bistro

During your Torquay holidays, you can stay in one of the luxurious holiday cottages and then visit the Number 7 Bistro. It is the only sea food restaurant which you can find in the front harbor, so you can always drop by and enjoy the taste of the finest seafood dishes while enjoying the magnificent sight of the coastal features. And since it is managed by a family whose specialty is sea food cuisine, a special menu for children is also available. Whether it is a light lunch or a fine dinner, the Number 7 Bistro will serve you the best menu to satisfy even your picky taste.

Fresh whole crab, oysters, mussels, mariniere, prawn curry, grilled queenie scallops with lemon and garlic, and oak roasted salmon are only a few of the most in demand sea food dishes you will surely love before going back to the comfort of one of the holiday cottages. The restaurant opens for lunch from Wednesday to Saturday and everyday in July to September for dinner. However, the restaurant is closed on the Sundays of June to October and every Mondays of November to May during your Torquay holidays.

The Qualities of a Great Sous Chef

As I mentioned in the introduction of this article Chef is a term that has taken on a new meaning recently in the hospitality world. If you know how to cook you now are referred to as “chef”. Well let’s look at what a chef is and what he/she does. The Qualities of a Great Sous Chef would require knowledge of all of the stations in a kitchen and the responsibilities of each of those stations and the Chefs that operate and manage those areas of the kitchen.

Chef as defined by Merriam – Webster

Chef: a skilled cook who manages the kitchen

Origin of Chef: French, short for chef de cuisine head of the kitchen First Known use: 1840

The key word in that definition is “manages”. A Chef has the training and experience to run all the operations of the kitchen. He / She are capable of running every station in the kitchen, and have the experience and training to train the staff of the kitchen to run each operation. They handle the ordering of supplies, including food, sanitation and typically works hand in hand with the Food and Beverage Manager of the operation to make sure the operation has complementarity beverages for the customer’s satisfaction.

Kitchen Managers usually have good management skills but may not have training in the Culinary Arts. Not to say a Kitchen Manager isn’t or couldn’t be a Chef. It just depends on the operation and how they label the people in the operations chain of command. However, usually an operation that has a Chef in charge of the kitchens is an upper scale food service operation. Like a Hotel, Fine dining restaurant or Country Club to name just a few businesses that would employ a Chef.

That brings us to the different levels of Chef and chain of command in a food service operation. There are many levels of Chef in a large scale operation. The chain of command, of the kitchen in a large scale operation, could have several different titles of chef within the operation. Large Hotels, Country Clubs, Resorts, Cruise Ships, Theme Parks just to name a few would have many of these Chefs in their employ.

Executive Chefs (Chef de Cuisine or Head Chef) this position is in charge of all operations within the food service operation. They are responsible for writing menus for restaurants, banquets, profit and loss reporting and budgets for food and labor, scheduling of all kitchen employees, sanitation and food safety within the kitchens. Ultimately they are the person responsible for every plate that leaves the kitchen and every banquet that is served. They will have several assistants in the kitchen that they manage and train to handle all these different goals.

Executive Sous Chef de Cuisine (known as the under Chef of the kitchen) this position has many of the same responsibilities as the Executive Chef. When the Executive Chef is not on the property the Executive Sous Chef is responsible for all of the kitchen operations. They report to the Executive Chef. And manage the training and production of the Sous Chefs and stations they manage in the kitchen.

Sous Chefs de Cuisine (Assistant to the Executive Sous Chef de Cuisine) in a large operation there may be several Sous Chefs managing different restaurants, banquet services and the many service stations within those operations. The Sous Chef reports to the Executive Chef and Executive Sous Chef in the kitchen.

Restaurant Chef (Chef de Restaurant) this person is in charge of a Restaurant in a large operation where there may be several restaurants on the property. Large Hotels typically have several restaurants and require this kind of position to manage a restaurant of a property within that operation. They are responsible for the training and production of all the executive responsibilities of the restaurant they manage. They report to the Sous Chef and Executive Sous Chef in the kitchen.

Banquet Chef (Chef de Banquet) This position typically works with the Food and Beverage Director (manager) and sales department in the planning and execution of parties that are on the property and possibly “off site” banquets the property has sold. In a large operation to most banquets are sold from a menu of several different options the Executive Chef has put together that are part of his / her style. It is the responsibility of the Banquet team to work together to provide excellent service to these quests. Banquets are usually a high profit part of the operation. Because the menu is known in advance as well as the number of guests being known, there is very little chance for profit loss as long as the banquet is accomplished as ordered. These areas of an operation are often the highest profit centers in an operation. They report to the Food and Beverage Director and the Sous Chef in charge of their area.

Next are the stations that make up the classical kitchen. These positions may be people that are in an apprenticeship. Learning all the different stations is required to become a Sous Chef. If one desires to become a great Sous Chef it is vital they learn all of these stations and the responsibilities of those stations of the kitchen. Some people choose to specialize in one of these areas of the kitchen and have reached the goal they set out to do and are happy to just master one area of the kitchen.

Fish Chef (Chef de poissonnier) People in this area are responsible for the preparation of all the fish and seafood. They do the butchering and cooking, as well as, prepare the stocks and the sauces that will be served. This person frequently has duel responsibilities of Chef de Saucier. They report to the department head of the kitchen they are working in. This could be a Sous, Restaurant or Banquet Chef.

Pantry Chef (Chef de Garde-Manger) This person is responsible for most of the cold items served out of the kitchen. Like salads and cold appetizers, pates, and other charcuterie foods. They also report to the department head of the kitchen they are working in.

Sauté Chef (Chef de Saucier) the Sauté Chef is responsible for the Sauté Station in the kitchen and usually handles responsibilities of sauces served from the kitchen. They also report to the department head of the kitchen they are working in.

Roast Chef (Chef de rôtisseur) this person is responsible for braised and roasted meats. Depending on the size of the operation they will also serve duel responsibly of running the Grill station as well. They report to the department head of the kitchen they are working in. This could be a Sous Chef or Restaurant Chef or Banquet Chef.

Grill Chef (Chef de grillardin) The Grill Chef is responsible for all the grilled meats. In a lot of restaurants this person works a wood fired grill that handles several hundred plates a night. They also report to the department head of the kitchen they are working in.

Fry Chef (Chef de friturier) this person is responsible for all the fried foods in a kitchen. This person is often responsible for the breading and preparation of meats and vegetables on the menu. They report to the department head of the kitchen they are working in.

Vegetable Chef (Chef de entremetier) this person is responsible for checking in of the produce making sure it is up to par standards. Then preparing it for the different parts of the kitchen that will use these ingredients. They report to the department head of the kitchen they are working in.

Executive Pastry Chef (Executive Chef de pâtissier) Like the Executive Chef the Executive Pastry Chef has responsibility for the Pastry, Cakes and Deserts for the operation. Depending on the size of the operation they may have several assistant Pastry Chefs that they manage.

Pastry Chef, (Chef de pâtissier) trained to handle the production of the Pastries, Cakes, Cookies and other deserts for the operation.)

Baker, the person that handles all the fresh baked breads and cakes and pastry. The baker during the last half century has become blurred between a baker and a pastry chef. Typically an operation that has a baker usually only does just that. They bake products to be used in the operation. A pastry chef is usually in charge of the baker and places orders daily for what is needed from the bakery, including pastry that the pastry chef finishes.

So as you can see there are many different places in a food service operation where a person might be know as “Chef” in a modern, organized kitchen, in the world today. If you are a student of the Culinary Arts you probably know about August Escoffier. He is the father of modern cuisine. He was credited with what we now use as the chain of command in the modern kitchen. The way the work stations are set up within that kitchen and how manages what.

If you haven’t heard of Escoffier and are interested in his works, I highly recommend studying his works. His five Mother sauces are what most kitchens in the world today use and the base sauces for every sauce made. I will have another article published soon that will cover those Five Mother Sauces by Escoffier.

Bottling Beverages – Packaging Machinery

From bottled water to sports drinks, juices, spirits and soda, there are a multitude of thirst quenching products on the shelves from which consumers can choose. But the way those products make their way into the bottles can vary depending on a number of different factors. Below are a few of the beverage choices available to the thirsty consumer, along with a brief explanation of some of the common machinery used to package the products.

BOTTLED WATER

Arguably, one of the simplest packaging lines to create is the bottled water line. This is in part because almost all bottled waters are packaged in a nearly identical manner. A typical bottle of water will be packaged in a 16.9 ounce clear plastic bottle, with a flat, screw on cap and a wrap label. Repetition leads to simplicity and efficiency, so that many bottled water packaging systems will look nearly identical. Bottle rinsers will be used to remove dust and debris from containers before the filling process in most applications. These packaging machines remove contaminants that may be left over from the manufacture of the bottle or that may accumulate during transport or storage of the bottle. Once rinsed, an overflow filler can almost always be found after the container cleaning equipment. The overflow filler allows for a level fill on each and every bottle, which can be important when dealing with clear bottles. Level fills create an appealing shelf appearance when the product reaches the customer. After the fill, either a spindle capper or chuck capper will normally be found, either of which will tighten the screw on cap consistently and reliably. Finally, a pressure sensitive labeling machine will wrap the label around the bottle, again allowing for consistent and reliable packaging. The loading and unloading of bottles may differ, with some using automated equipment and others using manual labor, and the water treatment used may vary depending on the source. But the rinse, fill, cap and label applications will almost always be similar to those noted above. Using this basic bottled water system as the norm, we can look at some other popular beverages and the differences that are required when it comes to packaging machinery.

CARBONATED DRINKS

Carbonated beverages may present the biggest deviation from what we term the norm for this article. The unique filling machine used for carbonation is known as a counter pressure filler. In general terms, the counter pressure filler will pressurize the container being filled and replace oxygen with CO2 to keep a beverage fizzy. Adding carbonation to a beverage will normally require a carbonator and a chiller, as low temperatures are also a necessity for carbonation. Other packaging machinery may vary as well, as carbonated beverages are more likely to use a variety of different bottle or can materials, come in various sizes and use different closures. While spinde and chuck cappers might still be used, as well as a pressure sensitive wrap labeler, carbonated beverages may use unique closures and labels that require a different type of machine. However, the biggest difference lies in the filling equipment and the counter pressure filler.

ALCOHOLS OR SPIRITS

Again, with alcohols and spirits the bottle size and shape may differ more than would be seen with bottled water. But surprisingly, much of the equipment may be the same. Overflow fillers can work with alcohol or distilled spirits, though gravity fillers may also be a popular choice. Capping machines may also be unique, in that bartop corkers are popular for corks, T-corks and other stopper type closures. Capsule spinners are also somewhat unique to alcohols and spirits, though they may be seen on olive oils, sauces and some other products. These extra machines will use heat or a spinner (for plastic or tin capsules, respectively) to provide tamper evidence and aesthetic value to the product. The biggest difference, however, will be the sensors used in the vicinity of the fill area on the packaging line. Many distilled spirits lines will use intrinsically safe sensors, floats, pumps and other components near the fill zone, to protect against the flammable properties that come with these products. Remote control panels will also be set up outside the fill area for safety purposes as well.

THICK BEVERAGES AND PARTICULATES

Some creamy drinks or drinks with higher viscosities (without carbonation) may require a different type of filling machine, moving away from overflow and gravity fillers. The same is true of beverages with pulp or other particulates, like those found in some juices. Both pump fillers and piston filling machines are manufactured to handle higher visocisty products and the principles allow for particulates to pass through in a consistent manner. Different pump types and piston sizes will be used depending on the particulate size and product fill size. Other than the filling machine, other equipment will stay pretty standard, but will also show more variation than the bottled water line simply due to a wider range of product and package characteristics.

Of course, there are many other beverage types on the market, with new products emerging nearly every day. Other features of beverage packaging lines may include sanitary equipment to keep the product safe, as well as hot fills when pasteurization is necessary. While almost all beverage lines will include some type of bottle rinser or other container cleaning machine, other lines will incorporate unique machinery, such as the capsule spinner for distilled spirits. Though some similarities and consistencies have been pointed out for specific beverages in this article, it is always a good idea to speak directly with the machine manufacturer to ensure that the best equipment is built for and given packaging project.

Health Benefits of Sea Foods

The sea is a generous supply of foods rich in vitamins. This is obvious from the fact that more than 3.5 billion people depend on the seas and oceans as a primary source of food. Globally speaking, sea food is richer in protein compared to sheep, poultry and cattle.

Fish is the most common sea food eaten by man, and has a wide variety of nutrients including vitamins A and D, magnesium, phosphorus and selenium. These nutrients are necessary for the development and improvement of the brains of infants. For adults, it helps in the protection against stroke and heart diseases. Here are some benefits of eating fish as research has revealed that eating fish is beneficial to our bodies in many ways.

Good For The Heart – Have you ever wondered why people in the arctic region has very low levels of heart disease? It’s the fish they consume. Fish contains lots of omega-3 and it is low in saturated fats. Omega-3 lowers the amount of cholesterol in the blood and protects the heart against disease. Some even suggested that an extra fish meal reduces the risk of heart disease by half.

Healthier Joints – It has been discovered that symptoms of rheumatoid arthritis has been eased when suffers eat fish as part of a balanced diet. Eating more of sea foods can help to prevent this condition.

Brighter Eyes – The human eyes is made bright and healthy through the regular consumption of oil-rich fish. For those who are suffering from defective eyesight especially in old age, omega-3 fatty acids can help improve sight, especially for those suffering from age-related macular degeneration (AMD). This is a condition that causes the vision to become blurry. Fish also contains vitamin A which boosts night vision.

Basic Nutrient – By eating fish, you are providing your body with the necessary nutrient it needs, these are what keeps us healthy. Some of them are selenium, iodine, potassium and zinc. Iodine is important for a healthy thyroid gland, and selenium generates the enzymes which helps protect us from cancer.

Glowing Skin – Have you ever wondered the secret of a wonderful skin look? A regular dose of fish meal will do that. Omega 3 does not only help protect our skin from the effect of ultra violet waves, it can also help with the relieving of skin conditions like eczema. It is a true source of protein which is necessary for collagen that is required for a healthy, firm and flexible skin.

Increases Brain Power – The brain is made up of mostly fat with most of it being omega 3. Most researchers have proven that those who eat sea foods are less likely to suffer from memory problems and dementia in their latter life. The DHA, an omega-3 found in sea foods have been linked to an improved memory function in children.

Patio Beverage Cooler

A patio beverage cooler is a must for the patio these days for a well integrated, entertaining experience. A patio, either roofed or not, is a great spot to relax with family and friends, as well as participate in some serious entertaining. A beverage cooler of some description is a great idea because it allows everyone to remain on the patio, rather than going in and out of the house to the refrigerator in the kitchen. The beverage cooler can be purchased in a range of shapes, sizes and materials as well as a variety of styles. They can be portable or fixed in place and rely on either ice or electricity to keep the beverages cool. A patio and warm weather make for a winning combination and accoutrements such as a beverage cooler, complete the picture.

A patio beverage cooler can be as large or small as you want and as simple as a bucket of ice. However, given the variety of creatively crafted coolers on the market today, you are sure to find something which not only matches your patio decore, but may turn out to be a conversation piece as well. Some beverage coolers are small and portable enough to sit on the table, so you won’t even need to leave your seat to fetch a refill. Others are free standing with artistically crafted legs of various heights and can be freely moved around the patio. They are designed to be fashionable as well as portable.

Other varieties include insulated box shaped containers which come in small through to large sizes, but essentially store ice and drinks at a location of your choice, such as between chairs as well as beside, or on the table. Some coolers which have come on the market recently, have wheels as well as a pull out handle to make transporting a filled cooler very easy. The enclosed box style coolers can also be moved from patio to car to picnic spot or boat, proving a very versatile option for keeping beverages cool, no matter the occasion.

For those who choose to go electric, and whose patio is roofed, there are a range of beverage refrigerators on the market. Some consumers in this situation like to go for a full size upright refrigerator which stays permanently in the one spot on the patio. This is the ultimate patio beverage cooler and has been known to be called a ‘beer fridge’. These are also available in small sizes and because of the smaller and lighter design, they can be easily moved if necessary. Electric patio beverage coolers also come in the small portable box design (as opposed to upright) and can be placed on the patio table. Like the ice filled, portable box coolers, the electric box coolers can be used in car and boat but with the added advantage of being able to run by battery or a standard electric outlet.

So like any consumer purchase, you should work out what you want to do with the beverage cooler and then choose the one which best suits your needs. With the small artistic coolers though, they are cheap enough to purchase in multiple quantities and strategically place them around the patio area for a decorative as well as functional effect.

Coffee For Your Health

Many of us rely on coffee to get us going in the mornings, wake us up in the afternoons, and prepare us for that special business meeting. Go ahead, have a cup of coffee. It’s much healthier than you may be thinking right now.

Coffee is the most consumed beverage in the world. No matter where you go, coffee is usually available. Yet, until recently there’s been very little research on the effects of coffee on our health. The researcher’s are waking up however. There have recently been studies completed on a variety of health benefits to drinking that simply delicious cup of coffee.

In a study in Italy, it was proven that that brewed coffee contains many antioxidants and consumption of antioxidant-rich brewed coffee may inhibit diseases caused by oxidative damages. When compared to other caffeine containing beverages like tea and cocoa, coffee proved to be the best in helping to prevent disease.

Caffeine in Coffee – Good or Bad?

The caffeine in coffee has often been a source of concern for many. Most people have problems sleeping when they drink coffee right before bedtime. Others will drink coffee to give them that boost of energy caffeine provides. Some even feel their heart rate increase if they drink too much coffee.

Did you know there are also benefits to the caffeine found in coffee? Coffee intake ( due to the caffeine) was associated with a significantly lower risk for Alzheimer’s Disease, independently of other possible confounding variables. These results, with future prospective studies, may have a major impact on the prevention of Alzheimer’s disease.

Another benefit of drinking coffee has been studied in China. Their research clinically proved the caffeine in coffee helps to prevent Parkinson’s disease. Many of us have been led to believe that caffeine is bad for us. True enough, large quantities may hurt us, but the evidence is strong for the benefits it provides.

Coffee – Healthy Tonic for the Liver?

Studies completed in Japan indicated that people who drink more than a cup of coffee a day are less likely to develop liver cancer than those who do not, Japanese researchers say. Coffee also helped lower the risk of cirrhosis of the liver. Chlorogenic acid present in coffee beans has been proven in studies to also reduce the risk of liver cancer.

Harvard Medical School completed a study in 2004 that strongly suggest coffee has preventative qualities for Type 2 diabetes and insulin resistance. The authors found an inverse association between coffee intake and type 2 diabetes after adjustment for age, body mass index, and other risk factors. Total caffeine intake from coffee and other sources was associated with a statistically significantly lower risk for diabetes in both men and women. These data suggest that long-term coffee consumption is associated with a statistically significantly lower risk for type 2 diabetes.

Coffee and Physical Fitness

The amounts of water, carbohydrate and salt that athletes are advised to consume during exercise are based upon their effectiveness in preventing both fatigue as well as illness due to hyperthermia, dehydration or hyper hydration. The old issues concerning coffee and caffeine were that it acts as a diuretic, thus causing more fluid loss during activity. Studies have caused researchers to re think this point. These studies suggest that consuming caffeine does not have this effect and can even have beneficial effects on keeping the body fit.

Caffeine does not improve maximal oxygen capacity directly, but could permit the athlete to train at a greater power output and/or to train longer. It has also been shown to increase speed and/or power output in simulated race conditions. These effects have been found in activities that last as little as 60 seconds or as long as 2 hours. There is less information about the effects of caffeine on strength; however, recent work suggests no effect on maximal ability, but enhanced endurance or resistance to fatigue. There is no evidence that caffeine ingestion before exercise leads to dehydration, ion imbalance, or any other adverse effects.

What about the negative effects of coffee?

Coffee is enjoyed as a drink by millions of people worldwide. It contains caffeine, which is a mild stimulant, and in many people coffee enhances alertness, concentration and performance. Although it contains a wide variety of substances, it is generally accepted that caffeine is responsible for many of coffee’s physiological effects. Because caffeine influences the central nervous system in a number of ways and because a small number of people may be particularly sensitive to these effects, some people have attributed coffee to all sorts of health problems.

Caffeine is not recognized as a drug of abuse and there is no evidence for caffeine dependence. Some particularly sensitive people may suffer mild symptoms of withdrawal after sudden abstention from coffee drinking. A 150ml cup of instant coffee contains about 60mg caffeine, filtered coffee slightly more; for those who like coffee but are sensitive to caffeine, the decaffeinated beverage contains only 3mg per cup.

Coffee drinking can help asthma sufferers by improving ventilator function.

There is no evidence that coffee drinking is a risk for the development of cancer. For several types of cancer there is disagreement between studies but again, other aspects of lifestyle may be implicated. There is even a strong suggestion that coffee may have a protective effect against colon cancer. A possible explanation may lie in the many antioxidant substances present in coffee and which are currently subjects of active research.

In some sensitive individuals, ingestion of coffee after a period of abstinence may cause a temporary rise in blood pressure but there is no hypertensive effect in the long term. Coffee made by the Scandinavian method of boiling or by the cafetiere method may cause mild elevation of plasma cholesterol concentration in some people, but instant, filter coffee, and liquid coffee extract have no such effects. Overall there is no influence of coffee drinking on heart disease risk.

There is no sound scientific evidence that modest consumption of coffee has any effects on outcomes of pregnancy or on the wellbeing of the child. Bone health is not affected by coffee drinking. Adverse effects in some published studies have been attributed to aspects of lifestyle that are often shared by coffee drinkers, such as smoking and inactivity. Coffee drinking can help asthma sufferers by improving ventilator function.

There is no reason for people who are prone to ulcers to avoid coffee.

Research continues and must be subjected to critical scrutiny and re-evaluation. At the present time, there is no reason to forego the pleasurable experience of moderate coffee drinking for health reasons. Go ahead… Have a cup of delicious coffee!

Complexities of Beverage Storage

Most people enjoy more than one type of beverage. I am no different. There is an appropriate time to enjoy that glass of wine, cool can of beer or favorite soft drink. The problem is how can you store and cool all these different types of beverages and still have them handy for serving. What can you do when the proper storage temperatures of your choice beverages are different? How can you keep your wine stabilized and still maintain ready access to the other cooling beverages? What control options do you need to keep alcoholic beverages from the youngsters?

Historically, my home solution to this multiple beverage storage dilemma was the standard, full-sized refrigerator in the garage. Our fridge was a classic “Harvest Gold” in color. Harvest Gold appliances were popular years ago along with those that were that awful green cooler. The cans were easily added to the main shelves and the narrow door shelves. My bottles of wine were lain on there sides on one of the main shelves. I was careful to keep my white wines near the cooler bottom and my reds near the top. Of course, the youngsters when retrieving a soda just pushed the wine around to access their favorite beverage. Not to good for the wine.

In general, red wines should be stored close to 70 degrees F. and white wines between 50 and 60 degrees F. Canned beverages are best when they are stored ice cold, closer to 40 degrees F. To solve this problem, you should look for combination beverage coolers that have two distinct cooling zones with separate temperature controls. Keep your wine in one zone and your canned favorites in the other. Commonly, these types of beverage coolers use the nomenclature of “dual-zone wine and can beverage centers”.

The best way to store wine is on a shelf that is specially designed to conform to the shape of a typical wine bottle. Shelving can range from the simple chrome rack system to an exotic wine storage cradle that is trimmed in fancy wood and glides out on roller guides. Your wine will safely cool without unnecessary disturbance that could affect its taste and aging process.

My kids have grown up and now have families of their own. The issue of youngsters accessing the refrigerator for other than nonalcoholic drinks pretty much disappeared until the grandchildren starting to arrive. My concerns for securing the beverage refrigerator could not be solved with chains and padlocks around my aging “Harvest Gold” monument to the past. If you have these concerns, there now is a simple solution, a locking beverage center. Many of the new ones on the market have separate locks for each zone so you can structure your beverage storage to solve your security issues.

One other issue you need to consider, but is often over looked, is which way the door opens. The door on your beverage-storage-cooler must open correctly given the place you intend to install it. Look for a beverage storage cooler that has reversible door hinges so you can make it open the way you want it to. Additionally, while all of these products can be utilized in a freestanding application, under counter appliances must be front-vented, zero clearance coolers; otherwise, your rear-vented wine and can cooler will over heat and eventually give up the “ghost”.

I have since replaced “Harvest Gold” with a new French door design, dual-zone, locking, front-vented combination wine and can beverage cooler with a smoke glass door trimmed in stainless steel with recessed handles. Boy that was a mouth full! As I always say, buy the beverages you like, store them properly in a combination wine/can cooler, serve them at the proper temperature and enjoy them immensely.

Fast Food and Traditional Food

The term “cooking” includes a wide range of methods, tools and combination of ingredients to create the flavor and digestibility of food. Cooking technique, known as culinary art, generally requires the selection, measurement and combining of ingredients in a controlled procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the skill of the individual cooking. The diversity of cooking worldwide is a reflection of many nutritional, artistic, agricultural, economic, cultural and religious considerations that impact upon it. Cooking requires applying heat to a food which usually chemically transforms it and changing its flavor, texture, appearance, and nutritional properties. There is archaeological evidence that the primitive human being used to cook their food with fire that was the most important thing discovered by the primitive human being. Cooking food and cuisine culture vary from country to country and from one culture to another and each cuisine has its specific particularity. Nowadays, because of the modern life that changes everything around us and influence our life style and eating habits, people are less preparing their own food. Eating habits tend to unify people from different society. The food production and the process of eating obtain new characteristics. Food available around us seems to be very different from the one that we used to eat.

Eating habits and modern life

Everything is running in high speed, people do not have time for cooking, don`t has the desire and patience to stay longer in the kitchen, and they don`t have the willing to prepare their own food. Old generation still prefer to cook their own food unlike young people who prefer to eat fast food because they don’t want to spend long time cooking and the desire for the cooking. The modern life shapes our eating habits and makes us like slave following its speed. It`s not hard to find fast food restaurant they are everywhere and every corner. Fast food consumption cause damages to the social and economic life of the country and leads to many health problems such as obesity and heart diseases according to many studies. Also, many nutrition experts from different countries have already declared the epidemic character of fast food. The rapid process of globalization and modern life influence our eating’s habits and gives opportunity to fast food restaurants to grow and flourish. Fast food seems to become very common everywhere, though some positive aspect of the fast food in easy to prepare, available in many places, and it is a substantial meal. But in other hand, we can estimate that its negative aspects are more important and bigger. I think it is easy to understand that fast food is one of phenomenon that is going to be accepted by people. We are going to see the process of disappearance of the traditional culture with the development of fast food restaurants in all countries all over the world.

How to fight fast food addiction

The best example of the fast food success to change the modern life is the invasion of the world’s food market by the giant fast food company such as McDonald, KFC and others. According to McDonald`s web site, McDonald has about 29.000 restaurants in 120 countries all over the world, and serves nearly 54 million customers each day. As well as it indicates the fact of such changing in eating preferences and even in the way of life itself. There is no doubt that right now fast food changes the face of many nations and eating habits around the world. To sum up, unfortunately, it is hard to prevent these global changes that traditional food is going to be replaced by new foods that common for all people in all countries all over the world. But the good news is that, recently there are some people and some movements which try to contrast the process of modern life and ask people to go back to their traditional food. To solve this problem we need restaurants that offers traditional food, and able to attract large amount of faithful customers. Also parents must teach their children how to prepare and cook the traditional food. Many People figure out that traditional food is much better for our health, so they want to preserve and keep the cooking tradition from evaporating. There is enormous hope of people to preserve their food preparation customs and tradition. The major obstacles are the modern life style. Some people might say that it is difficult to preserve our traditional food because it takes a long time to prepare and people today can not spend a long time in cooking. Other people, especially older people might say that, it is unfortunate to destroy culture and tradition. Those people might be right.

Conclusion

In these days, people have more health problems that are related with the new eating habits and fast food consumption. Despite some advantages of fast food the harm caused by fast food does not outweigh its benefit. I think that people should consider the negative fact of fast food consumption and the benefits of preparing their own food at home. It`s unfair that the traditional food which arrive to us from generation to generation we are going to replace it with junk food that will harm us more than benefit us. It`s unfortunate to lose the cooking tradition and eating homemade food prepared by our mothers together around the table. I am sure that all of us must think over this problem and try to find the appropriate solution to save our cultures, our traditional foods, and more importantly our health. So we should take action immediately to preserve traditional food and encourage people to prepare their own dishes, so they can stay healthy and live longer. Even though fast food is cheap, convenient, yummy and available in every corner in our cities, but that does not mean that our health is cheaper than the fast food that we eat.