Saturday, April 25, 2009

The Flavor Genius

Chef Frank Terranova M.C.F.E.

Why Taste At All

The Flavor Genius

Why Taste At All
Why is the tasting process so complicated? Just so we can enjoy our food? Well there’s more to it than that. In all animals, including humans, tasting does two things, it warns us about bad foods and it attracts us to good ones. When our ancient ancestors roamed the forests and fields, hunting and gathering their dinner, they needed a way to tell poisonous plants from healthy ones, or weather a piece of meat was spoiled. Generally poisonous plants have a strong bitter flavor that both animals and humans know to avoid. Because the taste buds on the back of the tongue are most sensitive to bitterness, even if you start to eat something bad, you have one last chance to gag and spit it out before you swallow. Similarly, spoiled food often tastes sour warning us not to eat it. Sourness can also mean a food is not ripe and therefore not good enough to eat.
On the other hand, foods that contain certain amino acids, which are the building blocks of the proteins that our bodies require, have a savory, sort of meaty taste that humans like. Likewise a pleasant, sweet taste is common in foods that are high in calories, which we need for energy. Early humans learned that sweet and savory foods meant healthy foods. As a result. We still favor these tastes today. Indeed, human babies are born with a taste for sweetness to make sure that they will eat their first food, milk which contains natural sugars.
The world is full of wonderful things to eat as we have our favorite foods and other we are not so fond of. Tongues and taste buds are all the same, right? Who does like the taste of cauliflower anyway?

Wednesday, April 01, 2009

The New Taste Sensation

Frank Terranova M.C.F.E.

A New Taste Sensation

We Americans are taught from an early stage there are four basic sensations of taste: sweet, salty, sour, and bitter. So how would you describe the taste of chicken soup? An increasing number of chefs and food industry insiders have the answer. It’s “Umami”, dubbed the fifth taste. This was first identified by Japanese scientists over 100 years ago. Umami is hard to describe, so now it’s identified as meaty and savory; a totally satisfied taste.

The food industry is embracing umami as part of an effort to deliver highly flavored foods to consumers while also cutting back on fat, salt, sugar and artificial ingredients. At the same time, consumers are scrutinizing food labels for chemical-sounding words and unhealthy ingredients.
To understand the taste of umami, imagine a perfectly dressed caesar salad, a tomato and pepperoni pizza, or a hot bowl of cream of tomato soup. The savory taste of these foods and the full tongue-coating sensation they provide is umami.

For years, western chefs and food scientists have debated whether umami is a true taste, as fundamental to the sensory system as sweet is to sour. That changed in 2000 when scientists at the University of Miami published a study which identified receptors on the human tongue. This trial was partially funded by the famous company Ajinomoto. This became the new taste creation called umami.

This is a boon to the prepared food industry because it eliminated the need to add unfamiliar chemical sounding words to an ingredient list. This product is used by food manufacturers to enhance the long taste sensation which is easily achieved with the old style classic cooking techniques. Umami is used as an additive because it is quick and inexpensive.

Finally, where is umami located on the tongue? Is it near the sweet part, the bitter area, the sour area or the salty area?  Try some sugar to find out where the sweet receptors on the tongue are.  Next, find the salty area with some salt from your shaker.  For sour just take a bit of lemon juice and watch the sides of your tongue curl up.  Also, a sip of red wine loaded in tannins to hit the back of the throat. Lastly, a bit of grated parmesan or Romano cheese. Your whole mouth will be totally awake. There will not be one area where the flavor won’t be tasted. That is the sensation of umami.

The food business is now a science, which makes my job more interesting each and every day. In an average school year we taste and sample somewhere around 10,000 items. Good thing we have a workout room! As always, “That’s Cooking with Class”.

Tuesday, March 31, 2009

The Great Steak

Frank Terranova M.C.F.E.

How To Cook It

The Great Steak
How to Cook It

Now the time has come to grill this beauty. There is a lot of controversy on seasoning or not seasoning a steak. Just remember this: scientifically speaking, salt only penetrates a piece of meat one inch, and that will take three days. So, whoever thinks that seasoning a steak before cooking it will dry it out doesn’t know what’s going on.

First of all, season the steak on both sides with either kosher or sea salt. Add pepper if you like.  Never use powdered garlic (I will explain later how to use this). Rub a little oil on each side of the steak. Forget about using expensive olive oil because the high heat will burn it off. Butter is the way to go and I will explain that in a minute.  Place the steaks in the refrigerator for 2 hours prior to grilling (although they can sit there longer if need be).  Just before grilling, remove the steaks from the refrigerator and leave them on the counter for 30-40 minutes to temp up. This way, people who like rare or medium rare beef will have a warm center, not a cold one.

The grill is ready! Try this: use high heat on one side and no heat on the other side of the grill. This is called direct and indirect heat cooking, also known as dry heat cooking. Place your open hand over the grill about four inches from the heat. If you can’t hold it there for more than a second, then you’re ready to go.

On this next step you have to be fast. Remember the powdered garlic? Purchase one from one of those wholesale clubs because the little containers are expensive and don’t really last long. Now get about ¼ cup of garlic powder ready. Place the steaks on the hot side of the grill. Carefully pour the garlic powder directly on the hot coals. Be careful. Don’t let it get on the steak. Then, quickly cover the grill for about 3-4 minutes. The aroma is unreal! The neighbors will tear through the fence trying to get to whatever you are grilling! Actually, I use granulated rather than powdered garlic. I use if for almost everything I grill. That will infuse a nice gentle garlic smoke flavor into a steak.

Never poke the steak with a fork; always use tongs. As professionals, we can tell by what is called “time-weight ratio” how long it takes a steak to cook. Once the steak is well browned on both sides, move it to the non-heat side. Close the grill cover (this is used for those who like the 1-1/2 pound size steaks or anything over ¾” thick). Cook until it’s finished, depending on your guest’s preference of rare to well-done.  To test actual doneness I tell people to use a meat thermometer. Using your finger works but this is a hot piece of food. Be careful! When using a thermometer, place it in the side not the top of the steak, and only do it once to minimize juice loss. Usually it will take about twenty minutes to cook a steak which is about one inch thick, so this is a good starting place.

Once it’s finally done, as soon as it comes from the grill cut one inch chunks of butter and rub it all over the top of the steak. This serves two purposes:  because the steak is super hot it will absorb the butter, plus it will cause the juices to mix as the steak is being eaten.  Grab a crusty baguette and those juices can be absorbed and eaten. You will also need one great chilled salad, corn on the cob and if needed, a grilled baked potato. Don’t forget the bold red wine. On a nice day with good friends, this is the way to go.  Add some fun conversation, and you will never leave the table! So, forget a stuffy steak restaurant. The best can be achieved at home for less than half the price and you won’t be pressed to pay any outrageous bill for the same or even better dinner. As always, “That’s Cooking With Class”.

Thursday, March 26, 2009

The Best of the Best Steak Cut’s

Frank Terranova M.C.F.E.

Part 2

The Best of the Best Steak Cuts

Part 2

As we get ready to use our grills more, for a fun summer, make sure everything is ready. First of all find a good butcher shop; there only used to be few, but there are more and more if them. They do handle Prime and Choice beef. Restaurants are wonderful but there isn’t anything more satisfying than a grilled home cooked steak. So to take some of the mystery out of purchasing one, here is a simple description. Each of these steaks has their own unique texture and flavor; they also vary in size, price and tenderness.

The Classic Rib Steak:

Thanks to abundant marbling, the rib steak is the juiciest and most flavorful of all steaks. It is exceptionally tender. If it is available, order them with the bone on. Steaks from the large end of the rib are the highest in marbling and it’s the top prize for the steak lover.

Tenderloin or Filet Mignon:

The beefs most tender cut. At only about 8 pounds per steer, it is also the most expensive. Its shape is slender, irregularly shaped, completely encased in gristle and fat, and requires special care in butchering. Filets are often wrapped in bacon to make up for their lower fat levels.

Strip Steaks:

These are boneless, medium to well-marbled, and easy to carve; they are juicy, flavorful and tender. Strips steaks are one of beefs most popular cuts.

T-bone Steaks:

One side of the T-bone is the tenderloin, and on the other side is the strip steak. With the bone in, it weights about 1 ½ pounds. This is tender, juicy and flavorful. The T-bone is a first class steak. So you get the best of both worlds:  the tenderloin and the strip steak.

Sirloin:

This one lacks the marbling and tenderness of the above steaks, but it’s a quality cut. Its fine flavor and lower price make this one a good value. The Sirloin is larger in size (from 1-2 pounds) and is usually purchased boneless.

So, as the warmer weather approaches (hopefully) search out butcher shops; eating a juicy tender steak is wonderful, although it can be a bit pricy. It’s one of those dinners that is for a special occasion. Make sure you also purchase a BIG BOLD RED WINE.
Stay tuned for part 3 about how we cook these delicious steaks. And as always,
“That’s Cooking with Class”.

Wednesday, March 25, 2009

Tips on Making A Great Steak

Frank Terranova M.C.F.E.

Part 1

Tips On Making a Great Steak

Part 1 of a 3 part series

There is nothing like a truly great beef steak. Tender, flavorful, excitingly satisfying:  it’s the ultimate American meal. Grilling a great steak is quite simple, and purchasing and grilling your own is the best way to go. Many steak houses serve a wonderful steak, but do you always want to get dressed up and then pay a ridiculous price, sometimes to the tune of $40-$50 dollars? By visiting your butcher shop the same steak is, in most cases, 1/3 the price.

So, what makes a great steak tender, what makes a great steak juicy and what makes a great steak flavorful? There are no secrets or tricks: great beef is the result of good genetics, excellent animal husbandry, high quality feed, and long term aging. The USDA grading test measures beef’s potential quality, assigning each carcass a USDA Grade. USDA Prime is the highest quality grade, followed by Premium choice (a sub category of of USDA Choice). The middle grade is Standard choice, and the lowest grade is Select.

The key factor to a high USDA grade is the internal marbling, which are those thin lines of fat that streak the center of steaks. It’s the internal marbling that makes a steak flavorful and juicy, and the more marbling the better. Unfortunately, record demand for beef has created a real shortage of high-grade beef in today’s market.

A butcher can further enhance tenderness and flavor of quality beef by extended aging. This is done by hanging sides of primal cuts in a cooler for three to four weeks before cutting. During aging, natural enzymes work to tenderize as they enhance and mature flavor. Due to the extra cost, the extended aging of beef is rare these days and often misrepresented.

Stay tuned for the second of three parts when we get into the select beef cuts.

As always, that’s Cooking with Class!

Wednesday, March 18, 2009

We are Rhode Islanders So How Famous are We

Frank Terranova M.C.F.E

We are Rhode Islanders;
So, How Famous Are We?

First of all, our little state flag is an anchor and the state motto is “Hope”. But did you know that our state’s foods are in the state constitution? Check this out. Did you know that the official state rock is Cumberlandite? It contains such a large amount of iron in the stone that it was used to make cannon balls during the Revolutionary War. The state mineral is Bowenite; of course, neither of these can be eaten!

So let’s go after the big stuff. The state shell is the quahog clam named by the native Indians who used it as trading wampum. Go figure.  So that’s where Rhode Island clam chowder came from or the famous clam cake’ fritter, depending where in R.I you lived. Never the less, very tasty little things. Now for the big guy. The state fish is the striped bass. And I do have to say these guys fight like heck! I can attest to a 30 pounder I caught last summer, and they even run bigger than that.

The state animal is the R.I Red; yes, a chicken. Really not an animal in the true sense of the word, but they do taste pretty good. But what makes them great is they lay brown eggs. Yes, white chickens lay white eggs, and brown or reddish-colored chickens lay brown eggs.

The state fruit is the apple; to be exact it’s the R.I. Greening. This is a very famous apple and it’s best for making apple pies. It is also widely used by commercial bakeries, even outside R.I.

The official R.I. drinks: maybe beer?  Hmmm, nope, you are going to have to settle for coffee milk. It was adopted as the official drink in 1993 and the big controversy is that some believed that Del’s should become the state drink. However, it’s a frozen confection (and very good, by the way). To go with the coffee milk is the famous R.I. hotdog, better known as the hot weiner.  That is my all-time favorite food.

How about some other famous foods? Well, we do have some great maple syrup. What should we use it for?  What makes it special is the Johnnycake meal, still produced by stone grinding corn. We do have some really wonderful foods in out little state.  Leave behind all the negative publicity caused by some irresponsible people. Our state foods are the best. So here is a really nice tribute menu of R.I. foods. How about:

For breakfast:

2 R.I. Red Eggs over light
4 Johnnycakes with Maple Syrup

For lunch:

Bowl of R.I. Clam Chowder
Clam cakes
6 Hot Wieners with Coffee Milk

For a snack:

Del’s Lemonade

For dinner:

Baked Striped Bass

For dessert:

Apple Pie

Say what you want:  there isn’t another state that can produce that kind of menu.

Now that’s Cooking with Class.

Tuesday, March 17, 2009

Can I Have Some Rice with my Raw Fish

Frank Terranova M.C.F.E

Can I have some Rice with my Raw Fish?
Sushi 101

When most people hear the word sushi they immediately think of raw fish. The truth is that dishes made with raw fish are really called sashimi. What defines sushi is any dish made with vinegar rice which may or may not include raw fish. Most often, sushi will consist of various types of shellfish such as crab, lobster, or cooked fish along with fresh ingredients wrapped inside the sticky vinegar rice.
Although today you will find sushi served most often in a Japanese restaurant, it actually dates back to 7th century China. As a way of preserving fish, the Chinese people started making sushi but without modern-day refrigerators. They used the natural process of fermentation. To complete the sushi making process, only the rice and salt were needed. The result was delicious, causing sushi to grow in popularity.
In the 1800’s sushi was made using a process that involved pressing fish in between layers of salt and leaving it for months to ferment. This process was known as narezushi or edomaezushi which is still used today in some restaurants in Japan. The name narezushi was originally called edomae and the shortened to Edo. This name translates to “in front of Edo” which is in reference to fish caught in front of Edo City and used for the making of sushi. Unlike the sushi eaten today, Edo was formed in a ball of rice with a slice of the fish. When it came time to eat narezushi, the rice ball was thrown out and only the fish was eaten. Today, narezushi is very difficult to find outside of Japan in that it has a unique taste not usually appreciated by Westerners.
As time passed and many of the Japanese and Chinese cultures crossed, sushi became a popular food choice in both countries. Throughout the cities, you would find food stands where various types of sushi were sold. In fact, during intermission at the various theaters, sushi was sold as a snack much like popcorn is sold in American theaters. Since sushi was easy and quick to make, it became a staple for most households in the 19th century to accommodate the busy lifestyles of the Japanese people.
Eventually, a food shortage in Japan changed the way in which sushi was made. Rather than continuing to throw out the rice, it was now eaten along with the fish. Additionally, the fermentation process was shortened so the fish, although still safe to eat, was a little on the raw side. People began experimenting and discovered a little vinegar and sugar added to the rice produced the same taste, and as time went on sushi became as popular as ever.

Interestingly enough though, I don’t eat raw sushi. A couple of rolls with cucumber, cooked crab, or a spider roll of fried soft shell crab is all about I can handle. Fish was meant to be cooked. The only way sushi should be consumed in the raw is if the fish has been frozen at 4 degrees and kept there frozen for 72 hours. Most home freezers usually cannot freeze to that low of a temperature. If you eat it, it’s best done at home, but make sure you ask if the fish has been frozen. I will take mine cooked, please, with a little fresh wasabi on the side.
Now that’s Cooking with Class.

Monday, March 09, 2009

Healthy cuisine vs Spa Cuisine [is there a difference]

Frank Terranova M.C.F.E.

Healthy Cuisine vs. Spa Cuisine

Contrary to what it is called, healthy cuisine vs. spa cuisine, there is not much difference between the two. Think of it as a marketing tactic; which of these sounds more catchy? “We serve healthy cuisine” or “check out our new spa cuisine”? Okay, let’s get down to the facts, especially since we are entering the spring/summer season. Forget all the Fritos and dips, all the ice cream and the junk food. Can we fit into that swim suit or those shorts? I didn’t think so. There is no better time to start to figure out the simple difference between healthy cuisine and spa cuisine.

Let’s start with health. It simply means eating a variety of foods that give you the nutrients you need to maintain your health, make you feel good, and give you energy. These nutrients include protein, carbs, fat, and water. Simply put, as a person who eats a healthy diet, you must understand the food groups, balance your diet, and know what a normal portion is (guess they haven’t eaten in any RI restaurants!).

Spa food is highly misunderstood. It has a bad reputation of being flavorless, unfulfilling, and boring. The reality is that spa cuisine can be quite delicious. There are a few reasons not to dismiss the facts from reality. Spa cuisine uses no processed or refined food products; they use all natural and fresh ingredients that are good for you. Most importantly, this type of cuisine uses produce grown locally, and that insures that the products are as fresh as possible. All recipes consist of colorful foods. Remember:  the more color on a plate, the more nutrients and vitamins to be consumed.

As far as taste and flavor, spas often create recipes that use spices and ingredients that are a bit nontraditional. When it comes to desserts, they usually come up with a creative array of sweets to satisfy that urge without causing major impact to your waistline or sacrificing taste.

So, enjoy eating a healthy/spa lifestyle. Instead of telling your partner, “We are having a healthy breast of chicken”, how about using your new terminology:  “We are having a wonderful spa breast of chicken with salsa fresca and EVOO drizzle.”

What’s in a name anyway? 

Now that’s Cooking with Class!

Friday, March 06, 2009

Finally Back

Frank erranova M.C.F.E.

We will be back next week with the start of our Spa / Healthy eating discussions whats the difference in Spa vs Healthy eating. Sorry I have not been on here in a week but I had to escape all the snow and go to Fl.

Stay Tuned

Thursday, February 26, 2009

My Love for the Great summer treat

Frank Terranova M.C.F.E.

My Love for the Great Summer Treat

Having been in the food business for many years and working on wonderful food presentations, no one would believe that my secret love is the hot dog. I could devour these little yummies 5 out of 7 days a week. But this is not just a summer whim; I keep these little lovelies on hand all the time. There are many types.  The most common are the three meat variety consisting of pork, beef, and veal (some of which can contain “unidentified” cuts of meat).  Nothing beats a nice grilled dog with mustard, relish and minced fresh onions, along with some really fresh hand-cut french fries and a Coke.  This rivals a chateaubriand anytime! I feel secure in using the all-beef variety.  Most of the brands I like are not from R.I.  Sabret and Nathan’s are the famous New York brands I like. For the kosher brands (which I love also) you might choose Pearl Kountry Club, Best, and Hebrew National - these are rich, tasty and a bit pricy, but it’s food and if these processed dogs are to be eaten, why not buy the good ones? Another favorite is Boars Head. They make many varieties but the all-beef are great.  Hot dogs are one food that is eaten more than any other single item. As for the vegetarian variety, they are usually made from tofu and some are made of legumes, but it’s the toppings that make them go from good to great.

Now for the Rhode Island all-time favorite and mine:  hot wieners. Gut busters, gaggers, and tube steaks are among the loveable names given to these wonderful tidbits. It’s too bad that many of my students have never heard of or have never had them.  I tell them to try them in their travels. When you eat hot wieners you get your money’s worth. Why, you ask.  Because they stay with you all day and into the night sometimes! You can eat Tic Tacs or any kind of breath mints: nothing helps. Make sure if someone else is with you that they eat the same thing so the cloud of wiener breath doesn’t overcome the air! In my heyday as a kid, 12-15 wieners was the usual take meal.  I have no idea where the idea for coffee milk came from as an accompaniment.  I think you can’t beat a good root beer or a Coke.  Add 2 Tums and you’re good to go.  Don’t even waste your time on the gum! One other thing:  when you eat these goodies, everyone knows. Good thing there is no law such as DUIW [driving under the influence of wieners]! Can you imagine taking a breathalyzer?  They would check the probe and it would blow up!  So come on:  let’s kick the winter blues out, fire up the grill, heat up some buns, dig out the toppings, chill the Coke, even sit in your shorts barefooted, and enjoy the start of the summer ritual. The American Hot Dog. I think the state should amend the constitution to include R.I. Hot Dog Day….

Monday, February 23, 2009

The Cooks Knife Guide

Frank Terranova M.C..E.

The Cooks Knife Guide

To help make up your mind on what kind of knives you might want in your kitchen, here is a comparison of some name brands. This is in no way my recommendation of any particular knife. Also, they are not listed in any order of preference.

Henckles Twin Fin: this is a seamless, solid, stainless steel knife and is considered high end professional.
Henckles Four Star:  moderately priced knife designed with perfect handling; high end professional.
Wustahof Classic: precision forged high carbon steel; high end.
Kasumi Titanium: made from molybdenum vanadium coated with titanium. It is considered the sharpest edge made; high end professional.  (By the way, I purchased this knife in Germany; it’s as light as a feather.  I love it!)
Kyocera FK Series: this is a ceramic knife that is very sharp and stronger than conventional steel knives; very high end.
Haiku: constructed using ancient Japanese sword-smith techniques. This knife has a Bamboo handle and is very sharp; very high end.
Tojiro Senkou: a top quality Japanese knife with 63 layers of Damascus steel; very high end professional.

When purchasing a top quality knife, always look for a full tang knife, meaning the steel blade extends all the way through the handle. Some knives have rivets in the handles, some do not. Most of the knives have an average cost of $150-$200 each. They must only be sharpened on a whetstone; NEVER use an electrical sharpening machine. Don’t forget, if giving a knife as a gift or for any occasion the receiver must, in turn, give the giver a penny. It’s a chef’s tradition meaning to use the knife in good health. As a professional it took years to figure out what type I like and the balance. To a chef the knife is the extension of their creativity. I have finally (I think) found the knives I love the most; they should at a cost of$2,800!!

Just have fun.

Tuesday, February 17, 2009

The Essential Chef’s Kitchen Knife

Frank Terranova M.C.F.E.

The Essential Chefs Kitchen Knife

Choosing the best knife for you.

Knives are arguably the chef’s most essential tool in the kitchen. Whether you are looking for professional chef knives or simply using them at home, it is important to choose a knife which is most suited to your needs. There are many different brands of kitchen knives available, each unique. When choosing a knife, there are many aspects to think about such as suitability for the job in question, handling, sharpness, durability and obviously, the cost of the knife.

First of all, how do you decide which are the best knives for your needs? Think about what tasks you may need to use the knife for. Remember different cutting jobs require different blades and knife sizes; using the proper blade is safer and makes the preparation easier.

What about cost? A knife set will usually offer significant savings over individually bought knives, though you are limited to the manufacturers’ choice of what is in the set. There is a huge variance in price between brands. A high quality knife will more than pay for itself over the years. More expensive brands such as Global or Henckles are made of harder steel which is sharper and maintains its sharpness longer than cheaper knives.

If you are serious about getting the best out of your knives you will need a sharpening whetstone, as knives are most effective when sharp. A sharp knife requires less effort to cut and makes the job easier and safer.

The next blog will look at different brands of knives and their cost.

Saturday, February 14, 2009

Stainless Steel Cookware part two

Frank Terranova M.C.F.E.

Stainless Cookware

Part Two

The Best of the Best in stainless. For most uses, experts say stainless steel cookware is your best bet. Not only is it sturdy and most of all noncreative, but it’s also dishwasher safe and impervious to scrapes. You’ll have to use fat to prevent foods from sticking, but the resulting: fond” [these little browned bits that stick to the bottom of the pan] can be used to create delicious pan sauces.

I searched all Brand names of pots and pans. Not because I do love them but All-Clad earned top marks in professional reviews. All-Clad is distinguished by its construction, which marries an aluminum core with a stainless steel exterior. Also made by All-Clad is a tri poly bottom layer of stainless steel, aluminum and copper. But All –Clad’s own line of pans has an aluminum core that extends up the sides of the pan. This is particularly important when you use them on a gas range, as the flames lick the sides of the pan. Stainless steel reflects light, making is easy to tell how quickly your food is browning, and cleans up easily in the sink of dishwasher. All-Clad pans have the most generous cooking surfaces, and most important then have stay-cool handles and excellent maneuverability then are balanced and like most pans when you lift them even with a weak wrist the pan won’t drop down. It’s a good idea when looking at pots and pans to pick them up, spin them around you can feel how balanced some are compared to others.

All-Clad is very expensive usually you can do very well on the internet but don’t purchase one or two at a time. I am in no way proposing the readers to purchase All-Clad. This blog is only my professional opinion and being in the business for over 35 years [I am only 38 I started when I was 3] lol. I enjoy talking to people on cooking, recipes, equipment tools, gadgets anything. I hope this will give you an indication on stainless steel pots and pans. I welcome any comments and just email me with any questions you have my email is   . Next I will tackle the fun stuff which knives are best.  enjoy.

Thursday, February 12, 2009

The First in a Series on Cookware

Frank Terranova M.C.F.E.

The First of a Series on Cookware

The Wonderful World of Stainless Steel Cookware.

The Magic question I am asked by people what’s 18/10 Stainless Steel. The first number in the 18/10 stainless steel refers to the percentage of the alloy that is made of chromium. In order to be considered stainless steel at all, the number must be at least 10.5%. A higher value of chromium means that the protective layer will be thicker and will repair itself more quickly if damaged. Therefore, 18/10 stainless steel has a high level of chromium, and will be more resistant to staining and corrosion.

Stainless steel is one of the most popular materials for cookware because it is smooth, doesn’t stick easily. Is resistant to corrosoion, and because its natural gleam is very attractive. But what makes stainless steel different from regular steel?

Steel by its self is an alloy, or combination of different metals, that is made up mostly of iron. Steel is made harder and more durable than iron by adding other metals such as carbon, however, steel remains prone to corrosion, rusting and pitting easily which is far from ideal in cookware.

So in order to make steel more suitable for cookware in the kitchen, another metal is added to the alloy chromium. Chromium has a chemical property that causes the steel to react with elements in the atmosphere, forming a protective layer over its surface. This protective layer resists corrosion, far removing the chance of stains and rust.

In Conclusion

The number 18/10 in stainless steel cookware indicates a very high quality, durable construction that will be highly resistant to stains, rust and corrosion while maintaining a bright, attractive shine.

Stay tuned right here as we give ideas and professional opinions of name brand stainless cookware. 

Wednesday, February 11, 2009

The Battle Rages on Organic or Local Produce

Frank Terranova M.C.F.E.

The Battle Rages Organic or Local Produce

This is about as controversial as Rhode Island politics. We eat them every day. The produce sections in markets are packed with a large array of fruits and veggies some with signs reading “local” and “organic” and some without. The main question is weather to buy organic, conventional or local produce is a decision shoppers struggle with daily.

The amount of produced advertised as organic or local is on the rise and it seems as if everything from prunes to potatoes has an organic counterpart.

Under today’s standards organic certification is a time-consuming and costly process for many small farmers, but only certified farmers can label their products organic. Many shoppers are left standing in aisles, wondering what’s best for themselves their families and the environment. But there are key differences between local, and organic and conventional produce that may make your purchases easier.

The term local remains very loosely defined. It is believed that food that comes from within a 100 mile radius from one’s home is local. Whole Foods, a national natural and organic grocery chain considers products “local” only if they have traveled fewer than seven hours by truck. I drive very fast so I could cover a lot of road in seven hours See what I mean.

The term organic, on the other hand has been strictly defined by the United States Department of Agriculture [USDA} as produce that has been grown without using synthetic pesticides or fertilizers.

Although both local and organic movements are increasing, the USDA has only set standards for organic produce only.

Conventional grown produce uses pesticides and chemical fertilizers.

The alternatives to conventional produce are out there. Locally grown foods reduce transportation costs both economically and environmentally, as well as supporting local farmers. And organic foods although they may cost more, use farming practices that support a healthy earth. Just look beyond your labels, local farm produce organic is still the best way to go both for taste, and for safe food for your family