BLOG 3: PLANT A SEED

SPROUTING MY OWN SPROUT !!!!!

Last week, I had an amazing experience with bean sprout and it has became my most favorite nutritious food so far. It is not only inexpensive, but also easy to find and grown. Growing bean sprouts can provide the advantages of fresh produce in five days at any time of the year, in any climate, and requires neither sunlight nor soil. Also, in terms of nutrition, sprouting can increase your ability to absorb nutrients in the beans that would normally be less digestible because they are bound by phytic acid.This method of growing provides an easy and effective method of sprouting a nutritious food.

http://www.peakprosperity.com/wsidblog/81040/how-grow-bean-sprouts-vietnamese-way

https://sproutpeople.org/growing-mung-bean-sprouts/

At the first time I thought I will keep the idea of growing the radish as the seed I got in class before. However, my apartment doesn't have enough light and room for growing up that kind of green vegetable. Therefore, I started with the "bean sprout" idea which reminds me of the time I was at home with mom when I was a kid. She taught me how to take care of things around me. Start with a small plastic cup with 1 or 2 layers of wet cotton balls and throw in some green bean and cover it with plastic wrap. Everyday, I came and checked the cup and put more water if need for growing process. After 3 to 5 days I can see the sprout came out of the bean shells. The growing way was similar but the way I do is much more easier then the traditional way in the jars or in soil. But because they don't have much space and light neither nutrient condition so the result would be thinner body and bitter taste bean sprout.

Back to my home country I have a garden around my house being full with sunlight, tropical weather which was the best condition for growing vegetable. My mom loves gardening so at the weekend we spent time together enjoying the weather and do what we love. Normally we just came to the market and buy the seed we want to grow. Most of them were green leaves vegetables which edible to eat such as Shanghai bokchoy, water morning glory, tomatoes... 

What is special events?

What is special event?

A special event can be defined as any event where a large number of people are brought together to watch or participate. Some other characteristics of special events may include:

1. Food services
2. Alcohol services or illegal consumption
3. Involvement of promoters or entrepreneurs
4. Using temporary stands
5. Setting off fireworks
6. Use of temporary structures and wiring
7. Impact on traffic flows or road closures
8. Potentially creating dangers for spectators
9. Use of volunteers to carry out the event

Examples of special events include summer festivals and concerts, races, national celebrations, sporting competitions, exhibitions, tractor pulls and demolition derbies.

All event planning begins by identifying the objective of the endeavour. You must first determine the purpose for holding the event and the outcome you hope to achieve. Set a measurable objective so that you can evaluate your outcomes against a stated aim afterwards. 

Once you have clarified the objective for your event and identified the specific aim, then you must determine the type of event that best suits your organization and will yield the best returns. You can be as creative and imaginative as you want to be at this stage. Just remember that once you have decided upon the type of event you want to host, you must draft a budget. Include all of the elements that will require an expenditure in the budget. This will help clarify what you can and cannot do. You can make modifications to your plans at this stage rather than later, when it could damage your organization’s reputation or image.

Here are some of the more common event-related expenses:

Venue rental fees (if not at your site)

Advertising (you need to get the word out, regardless)

Design (professional artwork just looks more attractive and appealing)

Printing

Mail and postage

Food, beverages, entertainment

Every event requires different and special purchases—luncheons will require tableware and food, or a caterer. A jogging or walking event will require brightly coloured running vests and post-race refreshments. You get the idea!

To budget properly, get quotes from contractors. Make sure you get contracts in writing. Determine your break-even point. In a sense, this early budget planning is part of your research and serves as your risk management analysis. At this point, with some figures at your disposal, you can determine how much your organization would lose if the event fell short of its objectives for some reason.

Wedding and Special Events Menu:

Buffet Menus: One, Two, Three, Four, Five, Six

Tray passed hors d'oeuvres

CAPRESES SKEWER - Toy Box Tomatoes, Marinated Mozzarella Balls & Fresh Sweet Basil Leaf on a Bamboo Skewer Finished with a Balsamic Reduction

TOSCANCO PRAWN - Prosciutto Wrapped Prawn Stuffed with Herbed Goat Cheese

Salad

THE PANZANILLA - Spinach, Arugula, & Spring Mix with Kalamata Olive, Roasted Red Bell Peppers, Goat Cheese, Crispy Pancetta & Artesian Kalamata Bread Croutons. Tossed in a Cabernet Vinaigrette

Main Entrees

MEDITERRANEAN FLANK STEAK - Tender Skirt Steak Stuffed with Sun Dried Tomatoes, Baby Spinach and a Three Cheese Blend of Ricotta, Feta & Parmesan Drizzled with a Merlot Demi Glaze

PARMESAN SCALLOPED POTATOES - Thinly Sliced Golden Potatoes with Layers of Cream & Parmesan Cheese

ROASTED LEEKS - Fresh Cut Leeks Roasted to Perfection

ASSORTED ARTESIAN ROLLS - With Whipped Herb Butter

Coffee Service - Includes Coffee Buffet Station with all the accompaniments

Linens - Includes Guest Table Linens and Napkins

China, flatware & glassware - Includes all appropriate china, flatware and glassware for buffet meal

Service staff - Includes On Site Coordinator, Server for every 25 guests

Prices Range from $49.95 per person and up. Pricing varies according to logistics & number of guests + 18% Service Fee and Sales Tax

Plated Menus: One, Two, Three, Four, Five, SixCreate Your Own Buffet: One, Two, Three, Salads, Potatoes, Rice and Pastas

Tray passed hors d'oeuvres

CAPRESES SKEWER - Toy Box Tomatoes, Marinated Mozzarella Balls & Fresh Sweet Basil Leaf on a Bamboo Skewer Finished with a Balsamic Reduction

TOSCANCO PRAWN - Prosciutto Wrapped Prawn Stuffed with Herbed Goat Cheese

Salad

THE PANZANILLA - Spinach, Arugula, & Spring Mix with Kalamata Olive, Roasted Red Bell Peppers, Goat Cheese, Crispy Pancetta & Artesian Kalamata Bread Croutons. Tossed in a Cabernet Vinaigrette

Main Entrees

MEDITERRANEAN FLANK STEAK - Tender Skirt Steak Stuffed with Sun Dried Tomatoes, Baby Spinach and a Three Cheese Blend of Ricotta, Feta & Parmesan Drizzled with a Merlot Demi Glaze

PARMESAN SCALLOPED POTATOES - Thinly Sliced Golden Potatoes with Layers of Cream & Parmesan Cheese

ROASTED LEEKS & MUSHROOMS - Tossed in Butter & Fresh Rosemary

ASSORTED ARTESIAN ROLLS - With Whipped Herb Butter

Coffee Service - Includes tableside service with all the accompaniments, Including Creamer & Sugar Sets for the Table

Linens - Includes Guest Table Linens and Napkins

China, flatware & glassware - Includes all appropriate china, flatware and glassware for buffet meal

Service staff - Includes On Site Coordinator, Server for every 15 guests

Prices Range from $65.95 per person and up. Pricing varies according to logistics & number of guests + 18% Service Fee and Sales Tax

Create Your Own Vegetable Side Dishes

Choose One

BRUSSEL SPROUTS & CHESTNUTS - Coated with Heavy Cream and topped with Bleu Cheese Crumble

FARMERS MARKET VEGETABLE MEDLEY - Carrots, Zucchini, Yellow Squash and Red Bell Pepper Sautéed with Fresh Chopped Garlic, Tarragon, Thyme and Lemon Pepper

DRY ROASTED CAULIFLOWER - Topped with Capers and Bread Crumbs

GREEN BEAN ALMONDINE - Finished in Lemon Butter

WINTER VEGETABLE MEDLEY - Broccoli, Carrots and Cauliflower

ROASTED ITALIAN VEGETABLES - Zucchini, Sautéed Mushrooms, Roma Tomatoes and Sweet Basil, in Garlic Olive Oil

VEGETABLE MEDLEY - Julienne Carrots, Long Green Beans and Button Mushrooms in Lemon Thyme Butter

ROASTED AUTUMN VEGETABLES - An Assortment of Roasted Autumn Vegetables including Butternut Squash, Rutabagas, Beets and Parsnips with Shallots, Fresh Sage, Thyme and Oregano

WINTER SPICE - Roasted Squash with Aromatic Fennel

GRILLED ASPARAGUS - In a Lemon Butter Garlic Sauce

ROASTED LEEKS - With Horseradish Cream Sauce on the Side

HICKORY SMOKED VEGETABLES - Assortment of Zucchini, Yellow Squash, Portobello Mushrooms, Red Onion and Red Bell Pepper, with Button Mushrooms in a Balsamic and Walnut Oil Marinade

BUTTERNUT SQAUSH - Drizzled with Lemon Apple Butter Sauce, Crispy Sage and Walnuts

SWEET & SAVORY - Orange glazed carrot ribbons

SUGAR SNAP PEAS IN PASTA - Tossed with Angel Hair Pasta, Roasted Garlic and Shaved Parmesan

GINGERED CARROTS - Honey Glazed Carrots with Shallots and Ginger

CAULIFLOWER LEEK KUGEL - Baked to a Golden Brown with a Almond Herb Crust

PETITE CARROTS - Served in a Creamy Sherry Sauce

Create Your Own Buffet Potatoes, Rice and Pastas

Choose One

PORCINI CRUSTED POTATOES - Baby Red Potatoes Baked to Perfection with a Porcini Crust

BLENDED SWEET GOLD MASHED - Yukon Gold and Sweet Potatoes Whipped with Heavy Cream & Butter and Seasoned with Rosemary and Garlic

MASHED YAMS - With Brown Sugar & Butter

LATKES - Gold Yukon Potato Cakes with Fresh Snipped Chives

GARLIC MASHED POTATOES - Roasted Garlic, Butter, Cream, Salt & Pepper with Spring Chives

RED SKINNED MASHED POTATOES - Finished with fresh Sweet Basil Oil

SCALLOP POTAOES - Layers of Buttery Yukon Gold Potatoes & Cheese Baked to a Golden Brown

CARROT & SCALLION CAKES - Crispy Carrot, Potato, and Scallion Cake Served with Crème Fraiche

NEW BUTTERD POTATOES - Topped with Fresh Snipped Chives

SWEET POTATOES - Dusted with Cinnamon and Marshmallows

TWICE BAKED RED POTATOES - With smoked Cheddar Au Gratin

ROASTED YUKON GOLD POTATOES - Fresh Garlic, Rosemary and Oregano

WILD RICE - Tossed with Matchstick Carrots and Sliced Mushrooms

ORIENTAL FRIED RICE - Quick Fry with Soy, Minced Carrots, Baby Peas & Egg

BASMATI RICE PILAF - Dressed with Peas, Carrots and Fresh Parsley

FUSILLI ALFREDO - Sautéed Mushrooms, Garlic and Parmesan Cheese

FETTUCHINI ALFREDO - With Parmesan Cheese on the Side

PESTO CREAM PENNE - With Sun dried tomatoes mushrooms and Toasted Pine Nuts

PENNE MARINARA - Dressed in House Marinara Sauce with Chili Flakes & Shaved Parmesan Cheese on the Side

PENNE FRESCA - Tossed with Virgin Olive Oil, Fresh Garlic, Roma Tomatoes and Fresh Sweet Basil

HOMESTYLE CORNBREAD STUFFING - With Diced Andouille Sausage

Create Your Own Buffet Salads

Choose one or split two

BIB SALAD - Blend of Butter and Romaine Lettuce Salad with Jicama, Avocado, Cucumber, Water Chestnuts, Marinated Artichoke Hearts and Shaved Parmesan Cheese, Tossed with a Fresh Tarragon and Garlic Vinaigrette

PEPPERED - Wild Arugula with Avocado, Pink Grapefruit and Hazelnuts tossed in a Piedmont Hazelnut Oil

CHECKERS SPECIALTY CEASAR - Torn Romaine Hearts, Smoked Salmon, Red Onion Rings, Bagel Croutons, Crumbled Feta Cheese and the Chefs Caesar Dressing

SPINACH SALAD - Chopped Egg, Marinated Balsamic Pearl Onions, Sautéed Mushrooms and Crisp Pancetta served with Warm Bacon Dressing

FRISEE GREENS - Radicchio, Sliced Pears, Red Grapes, Bleu Cheese Crumbles and Honey Pecans, served with a Champagne Vinaigrette Dressing

BLACKBERRY SPINACH SALAD - Blackberry Baby Spinach, Fresh Blackberries, Raspberries, Feta Cheese, Sliced Green Onion, Chopped Walnuts and Edible Flowers in an aged Balsamic Vinegar Dressing

THE PANZANILLA - Panzanilla Grilled Bread Salad with Spinach, Arugula, Kalamata Olives, Roasted Red Bell Peppers, Goat Cheese and Crispy Pancetta Tossed in Cabernet Vinaigrette

COUNTRY GREENS - Tossed with Granny Smith Apples, Plum Dried Cranberries, Ale Soaked Apricots, Bleu Cheese Crumbles and Honey Glazed Walnuts served with a Raspberry Vinaigrette

THE VINTAGE - Heirloom Tomato Salad with Layered Local Tomatoes (when in season), Country Olives, Roasted Peppers and Chevre, Served with Caramelized Onion Vinaigrette

THE ORCHARD - Thinly sliced Caramelized Fuji Apples, and Onions, Candied Walnuts and Bleu Cheese Crumbles atop Hearts of Romaine Tossed in Champagne Vinaigrette

GREEN WITH ENVY - Baby Spring Lettuce Dressed with Gorgonzola Cheese, Frosted Pecans & Sliced Strawberries. Served with a Honey Balsamic Dressing

FENNEL SALAD - Roasted Fennel & Pancetta with a Brown Sugar Glaze Atop Baby Greens Lightly Dressed in Citrus Vinaigrette

ICEBERG WEDGE SALAD - Dressed with Smoked Bacon, Sliced Grape Tomatoes & Bleu Cheese Crumbles. Served with a Creamy Bleu Cheese Dressing

MARGARITA SALAD - Romaine Ribbons Dressed with Tri- Color Tortilla Strips, Black Olives, Diced Tomatoes, Shredded Cheese, Kidney Beans & Avocado with a Salsa Ranch Dressing

FIELD OF GREENS - Torn Hearts of Romaine Dressed with Dry Roasted Garbanzo Beans, Roasted Red Bell Peppers, Artichoke Hearts & Shaved Parmesan Cheese Served with a Light Caesar Dressing

ROASTED BEET SALAD - Blood Oranges, Roasted Gold and Red Beets with Spicy Arugula and Baby Spinach tossed in a Blood Orange Sherry Vinaigrette

Desserts

HAND DIPPED BISCOTTI - $1.85, The Perfect Pair to our French Roast Coffee

CHEESECAKE LOLLIPOPS - $1.95, Rich Cheesecake Round on a Lollipop Sticks, Dipped in Assorted Toppings to include Cheery Pink Cashmere, Toffee Chocolate Crunch & Peanut Butter Dreams

FRENCH PASTRIES - $3.25, Bite Size Chocolate Dipped Eclairs, Cream Puffs, Napoleons & Petit Fours

MINI FRUIT TARTS - $2.95, Bite Size Tartlet Layered with Custard & Seasonal Fruit

FRUIT BROCHETTES - Vine Ripe Strawberries, Cantaloupe, Pineapple, Honey Dew & Brownie Square on a Bamboo Skewer. Served with Your Choice of Our Lemon Yogurt or Chocolate Sauce, $3.95 for Small, $4.95 for Large

LONG STEMMED CHOCOLATE STRAWBERRIES - $2.95, Vine Ripe Strawberries Dipped in Premium Grade Milk Chocolate OR White Chocolate

INDIVDUAL DESSERT DUO SHOOTERS IN THREE FLAVORS - $3.95:

EGG NOG - Creamy Egg Nog Cheesecake with a Walnut Streusel Topping

PUMPKIN MOUSSE - Topped with a layer of Cinnamon Mousse

MANGO MOUSSE - Refreshing & Light Garnished with a Sprig of Fresh Mint

TIRAMISU - $4.65, Lady Fingers Soaked in Espresso & Rum with Rich Layers of Custard, Dusted with Nutmeg

ORANGE CRÈME BRULE - $3.95, Sinfully rich Crème Brule with Orange Essence and a Caramelized Sugar Crust Served in a Demi Tasse Cup with a Candied Orange Rind Garnish

POTS DE CRÈME SHOTS - $3.95, Layers of Chocolate Truffle & Butter Scotch Cream Finished with a Dollop of Fresh Whipped Cream

THREE RIVERS - $4.95, Chocolate Sauce, Black Cherry Sauce & Vanilla Bean Sauce Displayed in Glass Block Chafers with Brownie & Pound Cake Squares for Dipping

HOUSE MADE BREAD PUDDING - $4.95, Served with Warm Whiskey Vanilla Sauce

FORREST BERRY TART - $5.95, A Medley of European Wild Berries Floating on a Crème Filling

CHOCOLATE LAVA CAKE ALA' MODE - $5.95, Delicious Chocolate Cake with a Warm Molten Chocolate Center Topped with a Scoop of Vanilla Bean Ice Cream

CAPPUCCINO MOUSSE - $6.25, A Delicate Mousse Embraced by a Cocoa & Vanilla Sponge Cake

TRIPLE MOUSSE - $6.25, Decadent Layers of Dark, Milk & White Chocolate Mousse

CLASSIC CRÈME BRULEE - $6.45, Velvety & Sinfully Rich Crème Brulee with a Caramelized Sugar Crust

FLOURLESS CHOCOLATE TORTE - $6.95, Decadent Valhorra Chocolate Torte Garnished with Fresh Berries & Grand Marnier Spiked Vanilla Bean Crème

Above is the menu example for Wedding and Special Events with detailed information. All the special request need to be notice before event for well preparation. Depends on the seasons, menu would change for special offer menu for the best quality. 

People Power

In the days leading up to the event, you will need to marshall all of your resources, and that includes your people.

How many staff members will you need? How many volunteers?

Draw up a task list for everyone involved. (As important as the timetable.)

Meet with everyone together at least once prior to the event—if possible.

Make sure that everyone knows his or her assigned task and/or role.

Circulate contact details—the “just in case” scenario!

Work out all issues pertaining to transportation to and from the event.

Cover every aspect of the event from beginning to end. For example, who will be clearing up? Looking after the cash?

It is not enough just to hold the event, you have to give the best customer service possible during the event. That means ensuring that everyone is on the same page in terms of event objectives and outcomes. Therefore, brief everyone who is helping out and make sure that they will be wearing their best smiles on the day of the event. That means being courteous, helpful and attentive, with a clear grasp of the event’s goals and the organization’s mission overall.

Perfecting The Details

Have you thought of everything? Will you need audio-visual equipment? Are there issues of security? Accessibility? Parking? If you are inviting celebrity guests or speakers, have you sent them an agenda? What kind of briefing will they require? Who will look after them on the day of the event?

Build contingency plans into your overall event planning—just in case. For example: have backup plans in place to counter last-minute problems, such as no-show volunteers, weather-related issues or any number of other unexpected occurrences that could impact the success of your event.

Last but not least, if you have outsourced any or all of the event tasks, don’t wait until the last minute to see if everything is running smoothly. Stay in contact for the duration. Give suppliers an earlier deadline than you are working toward yourself, if possible. Make sure that you have given suppliers all the information they’ll need to meet your requirements and deadlines. Inform them of any changes that could impact their ability to meet their work schedule.

Most important, remember that everyone on your supply chain is a potential supporter and ambassador for your organization. Make the most of every arrangement and encounter along the way.

After The Event

The event is over, but your work is not yet done. Now is the time to evaluate the event’s success. The budget figures will help you measure the quantifiable success, but post-event discussions with the various committees and those involved will complete the picture. Post-event evaluation and analysis is critical: it will help make sound decisions with regard to the hosting of future events.

Charcuterie

What is Paté?

Pâté (pronounced pah-TAY) is French for "pie." It is traditionally served baked in a crust (en croûte) or molded as a terrine.

The crust, interestingly enough, was not originally intended to be eaten, but to hold the pâté together.

Today, the terms pâté and terrine are often used interchangeably. Pâté is simply a mixture of seasoned ground seafood, poultry, meat or vegetables, and often a combination of several different base ingredients/
Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables are all candidates for pâté. The grind can be smooth and creamy or on the chunky side. It may be served hot or cold, molded or unmolded.

What is Terrine?

A terrine is a French term used to describe a preparation made in a deep glazed usually rectangular earthenware dish with tall sides.
Terrines are often made of mixed meats or game, as in a pâté or foie gras; but the term can also apply to terrines made from vegetables, seafood or fruits.
Ranging in style from the rustic -- served straight from the container and making handy picnic food -- to the elegant, served in neat slices that show off their ingredients, terrines may be served warm or cold, depending on the preparation.
Terrines are flavored with a variety of seasonings, and often enriched with alcohol, then usually cooked covered in a bain marie to ensure even cooking and to prevent the ingredients from drying out.

What is galantine?

In the culinary arts, a traditional galantine is a deboned chicken wrapped in its own skin along with ground meat and other ingredients, and then cooked. A galantine is cooked either by poaching it in stock or roasting it.
Traditionally, a galantine is made only with chicken. Galantines are served cold, coated inaspic.
Galantines come under the culinary category of charcuterie, or sausage making, which in turn is a part of the classical garde manger.

What is rillettes?

Rillette is a seasoned meat spread traditionally made with pork, although a wide variety of other meats can be used, as well as seafood. It is often called the “poor man's pate,” since it has the creamy, smooth consistency of pate, but it is far less costly. This spread is also used much like pate on things like crackers and bread as an appetizer. Some specialty butchers and delis make rillette for sale, and it is also possible to make this dish at home.

To make rillette, or rillettes as it is also known, cooks start by cubing a cut of meat, salting it, and adding it to a cooking pot with some fat and seasonings. Some cooks like to make rillette on the stovetop, while others prefer to bake it. In either case, the meat is allowed to cook for four to six hours, until it is falling apart. At this stage, the meat is drained, shredded, spiced, and compressed. Compression is usually accomplished by packing the meat into a ramekin or small bowl, and then weighting it.

Once the meat has compressed for several hours, it is covered in a thin layer of fat and refrigerated for three days. This resting period allows the flavors in the rillette to more fully mingle and develop, enhancing the spicy taste of the dish while also allowing the meat to soften a little more. Once the meat has rested, it will keep for approximately 10 days under refrigeration.


Rillette can be served straight out of the dish it is cured in, or it may be unmolded and presented on a plate. In some regions of France, rillette is molded into fanciful shapes like pyramids and garnished with cured meats or vegetables to create a centerpiece. As a general rule, rillette is served chilled, and spread lightly across crackers and breads. This meat paste is quite rich, so a little bit tends to go a long way.

Goose, duck, chicken, and game birds are all popular choices for rillette, along with the classic pork. Seafood rillette made with salmon, tuna, anchovies, and other fishes is also sometimes available, and the meat may be blended with bread crumbs and vegetable fillers to make the dish a little less intense. Vegetarians can make their own version of rillette with slow-cooked vegetables browned in olive oil and heavily spiced.

Forcemeat ?

Forcemeat is a combination of meat, fat, seasonings and other ingredients that are blended together through grinding or puréeing to form an emulsion.

Forcemeat is used as the main ingredient in making sausages, pâtés, terrines, galantines and other charcuterie items.

Traditional or straight forcemeat is made with pork meat and pork fat, along with a primary meat such as fish, seafood, veal, poultry or game.

Country-style forcemeat has a coarser texture and traditionally includes pork liver along with some garnish of nuts or vegetables. It usually uses some sort of binder, called a panada, such as cubes of bread soaked in egg and milk.

Charcuterie is a way to utilize product. It is also considered a method of preservation. The others preservation methods are canning, freezing and drying.

Canning is the process of applying heat to food that’s sealed in a jar in order to destroy any microorganisms that can cause food spoilage. Proper canning techniques stop this spoilage by heating the food for a specific period of time and killing these unwanted microorganisms. During the canning process, air is driven from the jar and a vacuum is formed as the jar cools and seals.

Freezing foods is the art of preparing, packaging, and freezing foods at their peak of freshness. You can freeze most fresh vegetables and fruits, meats and fish, breads and cakes, and clear soups and casseroles. The keys to freezing food are to make sure it’s absolutely fresh, that you freeze it as quickly as possible, and that you keep it at a proper frozen temperature (0 degrees).

Drying is the oldest method known for preserving food. When you dry food, you expose the food to a temperature that’s high enough to remove the moisture but low enough that it doesn’t cook. Good air circulation assists in evenly drying the food.

An electric dehydrator is the best and most efficient unit for drying, or dehydrating, food. Today’s units include a thermostat and fan to help regulate temperatures much better. You can also dry food in your oven or by using the heat of the sun, but the process will take longer and produce inferior results to food dried in a dehydrator.

Experiment with Gelatine Sheet and Gelatine Powder:

Gelatin powder is gelatin that has been dried and broken up into individual grains, which has the advantage if dispersing more easily throughout a dish. Gelatin sheets are made from gelatin that is dried in a flat sheet. Sheets result in a clearer, more transparent final product than powder.

Desserts made with gelatin should chill for at least eight hours, but twenty four hours is best. After twenty four hours, gelatin will not set any further.

Be aware that freezing gelatin will cause syneresis upon thawing. This is the disintegration of the gel, which is accompanied by the weeping of liquid from it.

The type of gel created is dependent on how much gelatin you use. For powdered gelatin the ratios often range from 0.5% to 1.0% for soft, tender gels. For very hard, firm gels it can be used in ratios of upwards of 6% but the typical range for firmer gels is 1% to 3%. If you are using sheet gelatin you will use 0.27-0.55 sheets per 100 grams of liquid for soft gels and 0.55 to 1.6 sheets per 100 grams of liquid for firmer gels. For very firm gels more than 3.3 sheets per 100 grams of liquid is sometimes used.

What would be an alternative to gelatin and how can it be used

1. Agar-agar, agar or Kanten
It's made of: cooked and pressed algae and often used: Asian desserts and firm jellies
Flavor and texture: Flavorless and has a firmer, less jiggly texture than gelatin.

How to use it: Agar needs to be heated to dissolve properly. The powdered form of agar is easiest to measure and use; bars and flakes should be dissolved in water first or can be broken down into a powder using a coffee or spice grinder. It sets in about an hour at room temperature.
1 teaspoon gelatin = 1 teaspoon agar powder (this will set 1 cup of liquid)
1 teaspoon agar powder = 1 tablespoon agar flakes = 1/2 agar bar

2. Carrageenan, Carrageen, or Irish Moss
It's made of: dried seaweed; carrageen extract called carrageenan is used in some vegan Kosher gel products like Lieber's Unflavored Jel often used: soft jellies, puddings, mousses, soups, ice creams, dairy products
Flavor and texture: Flavorless and sets things more softly than regular gelatin; melts in the mouth. Use iota carrageenan for soft gels and puddings and kappa carrageenan in harder gel products.

How to use it: To use the carrageen in its dried seaweed form (look for whole, not powdered), rinse it well, soak it in water for about 12 hours until it swells, then boil it thoroughly with the liquid you want to set before you strain it out.
To set 1 cup of liquid, use 1 ounce dried carrageen

3.Vegan Jel
It's made of: Faith highly recommends Unflavored Vegan Jel by Natural Desserts, which is made of vegetable gum (we're not sure what kind), adipic acid, tapioca dextrin, calcium phosphate, and potassium citrate and often used: Anywhere gelatin is used
Flavor and texture: As Faith wrote in her panna cotta post, Vegan Jel "sets softly, melts in the mouth, and is by far the closest thing to regular unflavored gelatin that I have found."
How to use it: Beat this powder into cold water until dissolved.
1 teaspoon gelatin = 1 1/2 teaspoons Vegan Jel

Transglutaminase - Meat Glue

Transglutaminase, also called meat glue, is an enzyme that can be used to bind proteins to make uniform portions of fish filet, tenderloins, etc. that cook evenly, look good and reduce waste. Transglutaminase can also be used for creative applications in modernist cuisine such as making shrimp noodles, binding chicken skin to scallops or even making checkerboards with different types of fish.

Transglutaminase ‘meat glue’ was introduced into the modernist kitchen by Heston Blumenthal and is currently being used by some of the world best chefs such as Wylie Dufresne to:


- Make uniform portions of fish filet, tenderloins, etc that cook evenly, look good, and reduce waste.


- Bind ground meat mixtures like sausages without casings.


- Make meat combinations like chicken skin and scallops.


- Produce creative dishes like meat noodles, fish checkerboards, etc.


Pure transglutaminase is too concentrated to use easily so the commercial products are blended with other ingredients to make it adequate for specific applications. The two most popular Transglutaminase products used in the modernist kitchen are Transglutaminase TG2N (equivalent to Activa RM) and Transglutaminase TGF (equivalent to Activa GS).



Transglutaminase Origin

Transglutaminase is an enzyme that stimulates a bonding process at the cellular level with the amino acids lysine and glutamine in proteins. It’s not technically glue, though that’s what it’s often referred to as. It’s a protein that’s present naturally in both plant and animal systems. The product used in kitchens is created from natural enzymes using a fermentation process. The commercial transglutaminase product is called Activa.
Transglutaminase Function

Regardless of whether you’re a traditional cook or prefer to push the envelope with modernist cuisine techniques, there are practically endless ways that you can utilize Transglutaminase ‘meat glue’. The original purpose was to bind Japanese surimi, the imitation crab meat made from fish. Since then, the uses of the products have been expanded so that now the only real limitation is your imagination.


With Transglutaminase ‘meat glue’ you can bind:


Making Uniform Portions


Note: use a max of two or three large pieces to obtain high quality results with imperceptible seams and great texture. Remember, you are not trying to make chicken nuggets, leave that for the industrial manufacturers.


- Beef tenderloins to prevent wasting the ends, obtain even cooking and nice looking portions. Joining two tenderloins from head-to-tail, essentially recovers the less useful tapered ends of the product.


- Thin cuts of meat such as flap steaks in order to cook at temperatures such as rare and medium rare that are difficult to hit due to thickness.


- Fish filets head-to-tail binding to make good use of the thin tail sections.


- Rolled fish filet or thin meat cuts to create tubes that can be cooked evenly and sliced into even portions.


- Remove bone, fat, tendons from meat and bind into a single chunk.








Combining Disparate Proteins


Note: this should be done with proteins that have similar cooking temperatures.


- Different types of fish in order to create new flavor combinations and visual effects such as salmon and Hamachi checkerboards, striped or laminated arrangements.


- Bacon and scallops or bacon and tenderloin perfectly bind without the use of skewers.


- Chicken skin and scallops, salmon or shrimp for a new great flavor combination and crunchy texture.





Binding Ground Meat


- Ground meats such as sausage without using casing.


- Meat noodles such as the shrimp noodles from modernist Chef Wylie Dufresne of WD-50.


Binding Non-meat Products


Chef Dufresne binds non-meat items with Transglutaminase in order to make interesting shapes such as pastas or blocks.


- Gelatin and barley to make barley blocks that can then be charred.


- Peanut butter to make ultra-thin peanut butter sheets that are then cut into thin slices to make ‘noodles’. These noodles are used to make a “Pad Thai” dish with the same flavors as the original dish but with different components providing those flavors.


- Peas and carrots to make a block.


Other Uses of Transglutaminase


- Molecular gastronomy Chef Dufresne adds Transglutaminase to a fois gras terrine that can be seared and served hot without melting.


- To prevent emulsified forcemeats such as boudin blanc from splitting when cooked.


- Strengthens noodles that are low in gluten, such as buckwheat soba noodles.


- Thicken egg yolks and dairy products. Commonly used to make yoghurt to contribute to syneresis prevention and increase the consistency.


- Strengthen dough mixtures.


- Increase yield in Tofu production.
Who’s Using Transgulaminase in modernist cuisine?


Transglutaminase is used in the top kitchens around the world. As we mentioned before, Chef Wylie Dufresne of WD40 uses Transglutaminase in several of his famous dishes, but Chef Heston Blumenthal of the Fat Duck was the first Western chef to utilize meat glue in his restaurant.


Molecular gastronomy Chef Blumenthal uses it to make a ballottine of mackerel in which he breaks down the fish, removes the bone, then reconstructs it to make his famous Ballottine of Mackerel ‘Invertebrate’. A ballottine is a roll of boned and stuffed poultry, meat or fish. He wanted to take this idea a step further and create what looked like a cross-section of a whole fish that had no backbone running through it.


Blumenthal also uses transglutaminase in his famous Ballottine of Anjou Pigeon to create seamless roulades of pigeon breast. He just didn’t like how the small and skinless pigeon breast looked on the plate and used meat glue to make it more attractive.


Chef Blumenthal also places black truffle slices between two salmon filets that are bound with transglutaminase in his delicious Salmon Poached in Liquorice Gel dish.


Chef Wylie Dufresne uses meat glue to make flourless noodles from shrimp, fish, and other meats as well as to make thin cuts of meat such as flap steak thicker in order to more easily cook them to rare and medium rare. He uses it to bind strips of cod into a tubular shape that can be sliced and to wrap an egg yolk with thin slices of chicken meat. Finally, he uses it to bind non-meat ingredients such as barley, blocks, peanut butter noodles and other starchless pasta made from milk or sesame paste.


Chef Sean Brock uses transglutaminase meat glue to make "lobster Cheetos", a light-as-air crustacean take on the classic cheese puff , fried in olive oil and served with different dipping sauces.
How Does Transglutaminase Work?


To begin, Activa meat glue, the commercial product, isn’t pure transglutaminase. It’s mixed with fillers such as maltodextrine because pure tranglutaminase is too concentrated to work with easily. Depending on the type of Activa that you use, there are other functional ingredients as well, though the primary ingredient is always transglutaminase.


As we’ve already discussed, transglutaminase doesn’t actually glue the meat together. Instead, it acts as a catalyst to stimulate a bonding process in the lysine and glutamine in the protein. Depending on the formulation that you use and the type of protein that you’re working with, you may use either a dry rub or a slurry mixed with water.


Typically, how much meat glue to use is determined by the weight, type of protein and application. You’ll use anywhere from .05% to 2%. A percentage between 0.75% and 1% is what you’ll end up needing most of the time. Keep in mind that when binding meat, the Transglutaminase enzymes have a tendency to firm and toughen the flesh so it is important to use just the minimum necessary quantity and no more, especially with delicate ingredients such as fish.


This is a process that takes some time, though. Since it’s an actual chemical reaction instead of instant glue, you need to allow 4-24 hours for the meat to bind. Standard procedure is to prep the day before you plan to use the bound meat.


Regardless of which type of transglutaminase you use, you’ll need to do your best to remove all air bubbles from between the pieces that you’re binding. You can then vacuum pack it if local food ordinances permit, or roll it in plastic wrap in order to hold it together in the desired shape until the chemical process finishes. You can even cook it right in the plastic wrap!


Do your best to get all forming and shaping done within 20 – 30 minutes, then let the meat sit wrapped or weighted for 4-24 hours.
Transglutaminase Storage


Because you’re dealing with live enzymes, transglutaminase does have a limited shelf life. As a matter of fact, you need to keep it at cool temperatures or refrigerated until you use it. Once it’s open, you need to wrap it tightly and store it in the freezer. Only take out enough to use immediately.
Is Transglutaminase Safe?


There is a lot of controversy about the safety of transglutaminase, but it has been approved by the FDA as “GRAS and by the USDA. It’s approved in the US, Japan, Europe and numerous other countries. All commercial products that contain it are labeled either as “transglutaminase” or “enzyme”.
Safety Precautions When Using Transglutaminase


As with any food product, you need to be careful about cross-contamination issues. Gluing meet puts the outside of the meat, which usually has higher content of bacteria, on the inside of the restructured piece. Be particularly careful when cooking to rare temperatures. Use fresh products, with low bacteria content and do not glue them warm. Chilled cuts will slow the bacteria growth. Treat glued meet as you would ground meat.
Transglutaminase Types


Pure transglutaminase is too concentrated to use easily so the commercial products are blended with other ingredients to make it adequate for specific applications. The two most popular Transglutaminase products used in the modernist kitchen are Transglutaminase TG2N (equivalent to Activa RM) and Transglutaminase TGF (equivalent to Activa GS).
Transglutaminase TG2N (equivalent to Activa RM)


Transglutaminase TG2N is particularly effective for products that have lower protein content. Transglutaminase TG2N is well suited for binding difficult proteins such as chicken breasts and cooked meats. To bind large pieces of meat, such as two tenderloins, Transglutaminase TGF is mostly recommended.


Transglutaminase TG2N contains milk protein so it does carry an allergen and will activate much quicker than Transglutaminase TGF. Transglutaminase TG2N meat glue needs to be used within 20 minutes or the product will begin to bond to itself.
Transglutaminase Activa GS (equivalent to Activa GS)


Transglutaminase TGF is particularly effective to bind large pieces of meat, such as two tenderloins to prevent wasting the ends, obtain even cooking and nice looking portions. Transglutaminase TGF is also highly effective for fish/seafood items.
The Science of Transglutaminase (meat glue)


Transglutaminase is an enzyme that can catalyze the formation of covalent bonds between the amino acid residues Lysine and Glutamine in proteins.


Transglutaminase forms isopeptide bonds (cross-links) between lutamine and Lysine residues in proteins. An isopeptide bond is a chemical bond found in proteins in which participating atoms share electrons. Isopeptide bonds are stronger than some other chemical bonds (e. g. hydrogen bonds) and cannot easily be broken up by normal heating.


Transglutaminase improves the physical properties of food (e. g. textural properties like firmness and elasticity).






As any enzymatic reaction, the Transglutaminase reaction is influenced by the factors time and temperature. Higher reaction temperatures require less reaction time, whereas reactions at a lower temperature evolve slower. The type of food to be processed and the desired physical properties determine the necessary relation between time and temperature for the reaction.
Source: Cooking Issues by Dave Arnold, Ajinomoto, Harvard lectures.

Low carb Diet

The low carb, real food based diet involves eating natural, unprocessed foods with a low carbohydrate content. There is a lot of scientific evidence that this type of diet is the best option for people who want to lose weight, optimize health and lower the risk of disease. As this reason, I used to follow Low carb diet for a year and it was successful than I thought. I lost 18kg in 3 months and felt much more better. Examples of typical menu are including Meat, fish, eggs, vegetables, fruit, nuts, seeds, high-fat dairy, fats, healthy oils and maybe even some tubers and non-gluten grains. And avoid Sugar, HFCS, wheat, seed oils, trans fats, artificial sweeteners, “diet” and low-fat products and highly processed foods.

This is the typical menu I created before in iprofile. It come in 3 days with 2 day Lowcarb-High fat and 1 day High carb and low fat.

After keeping up with my diet and tracking nutrients intake, I was successful with my first purpose is weight loss. However,  in the day I take Low carb and High fat, there is way a lot of bad fat or trans fat intake which in the long time will bring the bad affect on my health. Secondly, increase the intake in meat products (instead of carbs) so I need to keep drinking more water than usual as well as having more vegetables in my diet. On the "relax" day, instead of eating processed food or "unhealthy food", I should choose some high fiber, whole wheat, or grain products. 

This is the healthier menu recreate for the "relax" day of mine. In my experience, I will keep following Lowcarb and my diet to keep fit and healthy life style.

Winter Riverdale Farm !

It is really hard to find the farm in winter time and especially in downtown Toronto. Luckily, thanks to my roommate, I have been to Riverdale Farm today which is located in a park setting in the heart of the downtown community of Cabbagetown and see how farm going in Toronto. This is not the first time I have been to farm but not in this extremely cold weather which gave me valuable experiences as well.

Riverdale Farm officially opened on September 9, 1978. Originally owned by John Scadding, the City of Toronto purchased what was to be Riverdale Park in 1856. In 1894, the Riverdale Zoo opened to become Toronto’s first zoo, but eventually it was closed in 1974 with the animals relocated to the new Toronto Zoo in Scarborough. From 1974 to 1978, many of the Riverdale Zoo buildings were removed and the site leveled. The Residence, the Donnybrook, and the Island House buildings are the only zoo buildings left remaining on the Riverdale site.

This park features: Historic working farm, scenic pathways, programs and seasonal events which I found and interesting event will be held on March Break from March 16th to Mach 21st, pig and poultry barn, historic Francey Barn, Simpson House, Meeting House, the “Residence”, Old Zoo Ruins

The Francey Barn

This barn is located inside the main gates. Originally built in 1858 on a farm in the Markham Township, it was donated by Mrs. Garnett Francey to the City of Toronto in 1977. The Francey Barn is a rare type of architecture, known as a Pennsylvania Bank Barn. Bank Barns are built on the side of hills or river banks. This has the advantage of having an upper and lower floor accessible from ground level. The animals are housed on the lower level, while upstairs the Francey Barn holds tonnes of hay, straw and feed.

The Simpson House

The Victorian-style farmhouse, named after the restoration architect ( Napier Simpson Jr.) who built it, is to the left of the main entrance. It is a reproduction of the original Francey farmhouse to complement the Francey Barn. Public washrooms are located on the ground floor. Wheelchair access is on the north side of the Simpson House.

The Pig and Poultry Barn

This Barn is located to the east of the Simpson House. Domesticated waterfowl, chickens, turkeys and pigs are found in and around this barn. During the day our waterfowl can be found visiting the Duck Pond located across from the Meeting House. The Farm regularly replenishes the flock of chickens and turkeys.

The Driveshed

At Riverdale Farm, this building serves a number of purposes and the lower level is open to the public for special events and seasonal education / interpretive programs.

The Meeting House

The three-storey building, completed in 1993 is located at the east-end of Riverdale Farm by the duck pond. Recreational and interpretive activities are offered to the public inside the Meeting House. The farm’s lost and found, first aid, public washrooms and baby changing facilities are all found on the main floor. Pottery and spinning/weaving rooms are located downstairs. Classes are offered seasonally from September to June. The Meeting House is the home base of the Farm’s Summer Camp Programs.

The Old Zoo Ruins

From 1894 to 1974, the Riverdale Zoo was located on this site. When the Metro Zoo opened in Scarborough in 1974, the site was restored as a farm to provide city children the chance to see how a farm works.

Three buildings remain from the old Riverdale Zoo:

1. Donnybrook Ruin stands beside the cow paddock. It was originally a two-storey building, but a tower and a main floor is all that remains today.

2. Island House sits in the middle of the lower pond. It housed many different kinds of birds and animals during the eighty years of the zoo.

3. Resident Zookeeper’s House is located beside the Meeting House. It was built in 1902 by prisoners of the Toronto Don Jail and functioned as a residence, a staff building, zoo hospital, and temporary morgue for the Necropolis Cemetery. Today, the “Residence” (as it is now called) is used for a variety of farm-related and community-based programs.

I loved my time at Riverdale Farm, despite the cold Toronto weather! Was excellent seeing all the farm animals which all seemed happy and in a fun mood. It helped create a fun, country feel which was a nice change of pace to the rest of Toronto. It is free of charge, although donations are welcome (and worth it in my opinion).

I chose not to do any of the Discovery Walks due to poor weather an some parts of farm was closed but will return in warmer months as I imagine they're fantastic when in full bloom. Is a fantastic attraction to take kids to as they get to see all the farm animals without having to venture too far from the city. My favorite parts were the chooks, hyperactive pigs and clydesdale horses.

Plenty of animals here in various barns and all fairly organized, the upper part of the farm is where the animals are and two very beautiful ponds are in the lower part.

they have all kinds of farm animals here chickens, ducks, goats, cows, pigs and a bunch of other stuff.

It's a great place to see some animals and go for a walk.

Riverdale Farm is picturesque. The path that winds throughout the park area of the Farm is a nice place to take a brief stroll.

Tongue - One of the best rest part of animal !

The world of tongues is vast. Duck tongues, popular in Asian cuisines, are tiny and have a small bone that makes them fiddly. If you have access to game animals, don’t hesitate to use their tongues in these recipes.Tongue stands above the other organ meats in many regards. It's not really gamey or organy, and it has a great texture. If you like ham, or if you love pulled pork, you should definitely try tongue. The bigger the tongue, the coarser its texture. While veal tongues are the most prized, beef, lamb, and pork tongues are all worth eating. Tongues can be bought fresh, frozen, brined, and sometimes smoked. Often your only choice will be a frozen one, especially with lamb, duck or veal tongue. But with pork and beef tongue, you can easily find that in local supermarket or more option is Chinatown or Asian market. The color of a tongue can vary from pink with a gray cast to almost all gray. Sometimes the skin of the tongue is quite mottled, often with odd dark spots. The color and the dark patches are no indication of quality; they are just a result of the animal’s breed.

Tongues have a thick, bumpy skin, and often there is fat and gristle still attached at the base of the tongue, none of which is very appealing and all of which is easily removed after the tongue is poached. Besides availability, taste and size will influence your choice. Veal and lamb tongues are the mildest in taste, followed by beef and pork tongue. Pork tongue often comes with the head, and I prefer it in headcheese rather than by itself. Smaller lamb tongues take less time to cook, but it’s more work to peel them. In this blog, I limit myself to pork tongues because it costs much less, much smaller but there is more preparation involved. Unlike beef tongue, however the skin of the pig's tongue cannot be peeled off. Rather, it has to be scraped off.

There are many recipes (and just as many cooks) that recommend blanching tongues for a few minutes and then peeling them before cooking. Tongue must be poached until it is very tender, and you really can’t overcook it. 

Transfer the tongue from the poaching liquid to a plate. Have a bowl of ice water at the ready to dip your fingers into. This makes handling the hot tongue easier. Tackle it as soon as your fingers, rubber gloved or not, can handle it. Once it’s cold you’ll have to massacre the tongue to get the skin off. Start at the back or throat end of the tongue and use a small knife to lift up the first piece of skin. Then, using your fingers, peel the skin off as though you were taking a glove off the tongue. Be careful when you reach the tip of the tongue that you don’t tear it off. Discard the skin. Even with the skin removed, you will notice there is still a bumpy impression, mainly at the back of the tongue. You can scrape off any bumps with the back of your knife. Now trim the fat and gristle from the base and underside of the tongue and discard it. 

There are 2 distinct cooking methods:

1. Place the pig tongue in high-pressure cooking pot and boil with cold water. Bring it to boil and soak in for another 5 mins over low heat.

2. Put the pig tongue into an ordinary cooking pot and boil with cold water for 15-20 minutes. If you could put the chopstick through easily, that means the tongue is ready to serve for the meal.

Serving the sliced blanched pig tongue onto the plate coming along with divine sauce like sharp ravigote sauce or just simple parsley with sweet chilies sauce to compliment the meat in this glorious part of meat.

Resources:

http://casaveneracion.com/how-to-clean-trim-and-prepare-pigs-tongue/

http://www.greatbritishchefs.com/recipes/pigs-tongue-recipe