Barbecue Food Safety - BY CHEF RAMAN

       Barbecue Food Safety  - BY CHEF RAMAN

Cases of food poisoning double within the summer months, so be sure you know the simple steps that will help to keep food safe.

Food poisoning is usually mild, and many individuals improve within a week. However sometimes it can be worse, actually deadly, so it's vital that you take the risks seriously. Children, older people and people with weakened immune systems tend to be especially susceptible to food poisoning.

"The safest choice would be to cook food indoors using your stove," says a spokesperson from the Food Standards Agency (Fsay). "You can then put the cooked food outdoors on the barbecue for flavour." This is often an easier choice if you're cooking food for a number of people at the same time.

But if you'd rather cook on the barbecue, the two main risk factors tend to be:

undercooked meat

spreading bacteria from uncooked meat onto food that's ready to consume

This is because raw or even undercooked meat may contain bacteria that cause food poisoning, such as salmonella, E.coli and campylobacter. Nevertheless, it's easy to kill these bacteria by cooking meat till it is piping hot throughout.

Cooking meat on the barbecue

When you are cooking any kind of meat on the barbecue, such as chicken (chicken or even turkey), pork, steak, hamburgers or sausages, make certain:

The hot coals are glowing red with a powdery gray surface before you begin cooking, as this means that they're hot enough.

Frozen meat is properly thawed out before you decide to cook it.

You turn the meat regularly and move it around the barbecue to cook it evenly.

Keep in mind that meat is actually safe to eat only if:

It is piping hot in the centre.

There isn't any pink meat visible.

Any juices are clear.

"Don't presume that simply because meat is charred on the exterior it will be cooked correctly on the inside," states the Fsa spokesperson. "Cut the meat at the thickest part and ensure none of it is pink inside."

Some meat, such as steaks and joints of beef or lamb, can be served rare (not cooked in the middle) so long as the exterior has been properly cooked. This will kill any kind of germs that could be on the outside of the meat. However, food produced from minced meat, for instance sausages and hamburgers, should be cooked completely all the way through.

Raw meat

Bacteria from raw meat can move very easily on to your hands, and then on to anything else you touch, including food that's prepared and ready to consume. This is called cross-contamination.

Cross-contamination can happen if uncooked meat touches anything (including plates, utensils, tongs and chopping boards) which then comes into contact with other food.

Some easy steps to help avoid cross-contamination are:

Wash both hands after every time you touch raw meat.

Use separate utensils (plates, tongs, storage containers) for cooked and raw meat.

Never put cooked food on a plate or surface that has had raw meat on it.

Keep uncooked meat in a sealed pot away from foods which will be ready to consume, such as salads and buns.

Don't put uncooked meat alongside cooked or partly-cooked meat on the bbq.

Don't put sauce or marinade on cooked food if it has already been used with raw meat.

Keeping food cool

It is also vital that you keep some foods cool to prevent food-poisoning germs spreading.

Be sure you keep the subsequent foods cool:

salads

dips

milk, cream, yogurt

desserts as well as cream desserts

sandwiches

ham and other cooked meats

cooked rice, including rice salads

Don't leave meals out of the refrigerator for more than a couple of hours, and don't leave food in the sun.

How do commercial meat tenderizer Work-By Ramandeep Anand

 How do commercial meat tenderizer Work-
                                     By  Ramandeep Anand  






Most of the powdered meat tenderizers sold in grocery stores use papain as the tenderizing agent. Papain is derived from unripe papayas and works in such the same manner as the natural enzymes in meat that help soften connective tissue as the meat is aged. Both are termed proteolytic enzymes because they break down the proteins in muscle fibers and connective tissue into smaller molecules.

Commercial meat tenderizers have a number of shortcomings, though. They are virtually impotent at refrigerator temperatures, only semi-effective at room temperature, and inactivated once the temperature rises above about 150F. Because the papain seldom penetrates deep inside a cut of meat, the cooked food may end up tender (or even mushy) on the surface and tough in its interior. If you increase accessibility to the interior by deeply piercing the meat, as some papain-promoting recipes suggest, your efforts will be counterproductive. Your cooked meat will be tougher than it would be normally because you have created channels through which a lamentable share of juices escape during the cooking process. The store-bought products also tend to be laden with salts and other additives that can impart an unwanted flavor to your finished dish.

Today some slaughterhouses inject a papain solution into an animal shortly before it is to be killed. The papain enters directly into the animal's bloodstream, which carries the tenderizer to muscle tissue throughout the body. While the meat from this animal is cooking, the enzyme is activated (and finally inactivated when the temperature reaches approximately 150F). Although it is true that this tenderizing technique produces meat that has a more uniform texture than meat sprinkled with papain, the flesh still tends to become mushy when cooked because the enzyme destroys too much of the muscle fiber firmness.

Dum Cooking -By Chef Raman

Dum Cuisine Origin

Dum Pukht cuisine in India is over 200 years old. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people, huge quantities of food was cooked in large vessels, degs, in massive double-walled ovens called bukharis. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court.

Meaning-

This is a method used frequently in Moghlai cooking. 'Dum' literally means 'breath' and the process involves placing the semi-cooked ingredients in a pot or deg, sealing the utensil with flour dough and applying very slow charcoal fire from the top, by placing some live charcoal on the lid, and some below. The Persian influence is most evident in this method though in India it has acquired its own distinct character. The magic of 'dum' is the excellent aroma, flavour and texture which results from slow cooking. This method is followed for a number of delicacies such as the Shabdeg, Pilau and Biryani. Any dish cooked by this method is 'Dum Pukht' or 'Dum Bakht'.

More On Dum Pukht

Slow Oven or Dum Pukht has become one of the most refined forms of cooking in Pakistan and India, even though the technique is no more than 200 years old. Slow Oven means cooking on very low flame, mostly in sealed containers, allowing the meats to cook, as much as possible, in their own juices and bone-marrow.
Less spices are used than in traditional Indian cooking, with fresh spices and herbs for flavouring. In most of the cases, cooking dough is spread over the container, like a lid, to seal the foods.

This is known as a purdah (veil), but on cooking becomes a bread which has absorbed the flavours of the food and the two are best eaten together. In the end, Dum Pukht food is about aroma, when the seal is broken on the table and the fragrance of an Avadhi repast floats in the air.

'Dum' means warm breath signifying the steam. The 'Pukht' means choking. 'Dum Pukht' means choking the steam and prevent it from escaping. .

                                                                                              Chef Raman..

SPICES OF INDIA AND THEIR EFFECT..- CHEF RAMAN

SPICES OF INDIA CREATES A MAGICAL EFFECT- CHEF RAMAN ..


Spices-
The Indian Institute of Spices Research, located at Calicut (Kozhikode) in Kerala, India, is exclusively devoted to conduct research on all aspects of spice crops such as black pepper, cardamom, ginger, turmeric, cinnamon, clove, nutmeg, garcinia and vanilla.


World Of Indian Spices


Cuisine is an expression of a nation"s soul and any understanding Of Indian Cuisine would have to take into account our Diverse and Fascinating Spices.


Their sensuous aromas and flavors enliven the palate, activate taste bud and heighten the enjoyment of Gastronomic pleasures.


Whole spices are roasted to enhance flavour. The Drying Process is Simple.
Spices can be roasted in drying pan  over a very low heat or in the oven , or traditionally in the sun.


Name & Description of each spices-


Asofoetida ( Hing )


Obtained- In the form of a Resinous Gum from a plant that grows mainly in Afghanistan And Iran Despite its disagreeable O dour, A minuscule amount, attached to the lid of the vessel , can add a very distinct and yet agreeable flavour.


A must in Gujrati Cuisine....




Aromatic Ginger ( saunth ):


Though aromatic ginger provides a distinct flavour and aroma, its very rarely used.
Available fresh and dried , this cannot substitute ginger under any circumstances.


Black cumin ( shahi Jeera )


Despite its Hindu description , this is not real cumin. Its aromatic , 


peppery and has a flavor different to cumin.










Bay Leaves ( Tej patta)


Used exclusively in North Indian Cuisine For flavorings;leaves are discarded after use..






Cardamom-

of all the spices in the world , only saffron is more expensive than Cardamom. Used for desserts & Pulao.










Carom Seeds-


Carom seeds have Thyme like flavor.
provides strong medicinal properties.














Coriander-


Dried and Ground , is the mainstay of Indian cookery.












Curry Leaves ( Kadi Patta ):


are essential ingredient in almost all curries.








Cloves-


It Was first used in china over 2,000 year ago


The oil that is derived from the buds acts as an effective 
anti septic.










Cinnamon-


is Pale , Thin bark .used for sweet and savoury foods..








Fennel ( Saunf )


Fennel is also known as ' sweet cumin 














Fenugreek-


have slightly bitter taste.


A must in preparations of pickles..










Mango Powder-


Tangy qualities that tickles the tastes buds and used for flavorings.










Mace


used sparingly- only for Meats & Fish curries- as a part of garam masala.












Mustard Seeds -(Rai)-


used in pickles..










Nutmeg-


used rarely in small quantities.












Onion Seeds ( kalonji)


Bengalis cannot think of cooking vegetables or fish without onion seeds.










Some More knowledge of spices


Even nowadays when most Indian cuisine lovers can afford meat, each kind of meat can taste completely different when different spices are added. Herbs and spices make simple vegetarian dishes flavorsome and really exciting. The meat is either cooked in a wok or in a special tandoori oven – therefore it’s not fatty, neither overcooked. It’s served along with vegetables and rice – giving a well-balanced mixture of carbohydrates and proteins.




A daily diet rich in spices may offer protection against cancer and other illnesses. This may be reason, why Indians suffer lower cases of many cancers. A chemical called capsaicin, which fives spicy food its kick, holds they key to the next generation of anti - cancer drugs.


Well in the end :- East or west indian food & spices are 




the world "s best"


  Chef Raman...

Some Valuable Tips- Chef RAMAN

              Some Valuable Tips- Chef RAMAN

I.If your soup or gravy is too salty, peel a potato, and cut it into large chunks. Add the potato chunks to the soup or gravy, and let it simmer for a little while, then remove the potato and throw it away. Some of the salt will have been absorbed by the potato.

2.If a recipe calls for shredded chicken, you can take a boneless skinless chicken breast, put it into a skillet with 1/2 cup to 3/4 cup of liquid (I usually use white wine and/or chicken broth), and some seasoning. Bring this to a boil, and then turn the heat to low and simmer for about 45 minutes to an hour. Remove the chicken from the pan, and shred it with a pair of forks.

3.Always use a pair of tongs to turn a piece of meat, never jab it with a fork. Piercing the meat causes the flavorful jiuces in the meat to run out.

4.Never use water to put out a grease fire on the stove or in the oven, it will only spread the fire, and cause the grease to splatter. Instead, cover it with a lid, or toss baking soda on the fire to smother the flames.

5.When carving a pumpkin, you can use tools from your kitchen (other than the standard carving knife), to carve your pumpkin. A metal ice cream scoop is great for scooping out the pulp from the inside of the pumpkin. A grapefruit knife does well for carving. If you need a perfect circle, an apple corer may be just the thing.

If you only need to use half of an onion, use the top half, the root end of the onion will last longer.

Importance of Meat Cuts in Lamb Dishes- By Chef Ramandeep Anand

Importance of Meat Cuts in Lamb Dishes- By Chef R.A

Though it is habitually stated that lamb carries an enormous amount of fat, however in actuality all meats including beef and pork includes the same fat contents. The amount of saturated fats present in the lamb, alters frequently; however, it depends substantially on the age, breed and cuts of the meat.

Cooking methods also influences the fat content of lamb dishes. It is highly recommended to always select the less fatty part of the meat because it may allow you to eat your most preferred meat without any guilt. I am here to update you about various imperative and largely preferred cuts of lamb.

Leg - This is the leanest cut of the lamb that carries about 191 calories and 8 gram fat. Leg part savors excellent when roasted and presented with any type of sauce for example mint or chili sauce. Even baking also allows for enjoying best from the leg portion.

Shoulder - It is well thought-out the fatty cut of all cuts of lamb. Shoulder is also an upscale cut that is relatively economical simply if it is acquired with bone. In order to make it good for your health, the fat is usually trimmed from the meat. Lamb curry preparations and kebabs usually use cubes from shoulder meat.

Rack of lamb - Like shoulder meat, rack is also believed to be the fatty portion of meat. The fat layer present on the lamb rack is at times regarded fine when meat is being roasted seeing that fat melts with high temperature and delivers dampness to the meat. This is in addition the major cut of the meat of lamb and in general three persons are able to be fed on 1 rack. Grilling and roasting are the ideal techniques of cooking rack.

Breast - The most affordable and most variable cut is the breast. Grounded meat is best taken out from this piece. Also for stuffing and rolling purpose, breast is the outstanding cut.

Loin- This is the most favored and the most moist piece of meat that is most excellent for fried and grilled lamb dishes.

Besides these cuts of lamb, several other cuts are available for lamb. But reminiscent of other red meat dishes, the lamb dishes involving full fat cuts should be taken in less quantity as dissipation of saturated fats can increase the cholesterol amount and further increase the probability of heart disorders.

Cooking With Garlic- By Ramandeep Anand

             Cooking With Garlic- BY CHEF RAMAN

Garlic, there`s nothing like the smell of garlic. It`s great in soups and sauces, roasted with meats or on it`s own, and it`s wonderful mixed with butter and slathered on bread and then baked.

The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped. 

Buying & Storing Tips:-

When buying fresh garlic, be sure that the-: . head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose it`s taste. 

HOW TO PEEL

To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right off. 
The strong flavor and odor of garlic come from sulfur compounds within the cells. 

The more cells that are broken, the stronger the flavor of the garlic will be. For the mildest flavor, just use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste. 

COOKING 

Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it`s cooked. If using in a sauce, it can be sweated or sauteed. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. To sautee garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter. 

Roasting

The garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself. 

To roast the garlic, take a whole head of garlic, and remove the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. Remove the garlic and let it cool. When cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roasted garlic is great mixed with cheese or potatoes, or on it`s own. 
Don`t be afraid to use garlic in your cooking. 

Garlic is flavorful, and extremly healthy, and of course, 

It will keep those pesky vampires away. 

Differnce between Awadhi and Mughlai cuisine- Ramandeep Anand

Differnce between Awadhi and Mughlai cuisine- Ramandeep Anand

Awadhi cuisine has drawn a considerable amount of influence from Mughlai style cooking and bears resemblance to those of Hyderabad and Kashmir. The cuisine consists of both vegetarian and meat dishes which employs the dum style of cooking or cooking over slow fire which has become synonymous with Lucknow.

Mughlai food is known for its richness. It is famous for the exotic use of spices, dried fruit and nuts. The Mughals did everything in style and splendor. Since they ate very rich food they reduced the number of intake during the day. Mughlai dishes as they are called have lots of milk and cream with spices to make rich and spicy meal that is the reason why Mughlai recipes are rich in fat, carbohydrates and proteins.

As opposed to conventional thought, Awadhi food does not make use of hundred-odd spices to produce each dish but a blend of handful but not so common spices. The truth lies in the manner in which the food is cooked on a slow fire. This process allows the juices to be absorbed well into the solid parts. All nutrients are retained in the food through this process. In addition to the major process of cooking food in Awadhi style, there are also other important processes such as marinating meats in order to produce a delightful taste. This is especially the case with barbecued food that might be cooked in a clay oven of over an open fire.

Fish, red meats, vegetables and cottage cheese may be marinated in curd and spices. This helps to soften the taste and texture of them as well as remove any undesired odors from the fleshy materials. They were often cooked on tawa, the flat iron griddle, as opposed to Mughlai influence and bear a testimony to the local influence and convenience. Some of the tawa preparations are, in fact, equally, if not more, famous like tandoori kebabs and tikkas.

More differnces

Difference between Awadhi and Mughlai kebabs is that, while the former is usually cooked on the tawa, the latter is grilled in a tandoor. This is gives the difference in flavour.

Broadly, there are three categories of Cooks in Lucknow. The bawarchis cook food in large quantities. The rakabdars cook in small gourmet quantities. Rakabdars also specialize in the garnishing and presentation of dishes. The nanfus make a variety of roti, chapattis, naans, sheermals, kulchas and taftans.