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188 results on '"Food preparation -- Methods"'

1. Pantry Ingredients Hold Lots of Promise

Author

Clark, Melissa

Subjects
Varieties, Social aspects, Usage, Methods, Food preparation -- Methods, Epidemics -- Social aspects -- United States, Groceries -- Varieties, COVID-19 -- Social aspects, Food mixes -- Usage
Abstract

Make those everyday staples anything but boring with these expert tips. It's coming up on five years since the pandemic lockdown instigated our collective spate of panic-buying groceries. And I'm [...]

Published
2024

2. Primary Lessons in Packing Meals for School

Author

Miglore, Kristen

Subjects
Prevention, Methods, Food preparation -- Methods, Food poisoning -- Prevention, Lunchbox cooking -- Methods, Food safety -- Methods, Lunchbox cookery -- Methods, Food -- Safety and security measures
Abstract

Keep your little ones safe from food poisoning with a few simple considerations. The love language of packing a school lunch is strangely at odds with the most basic of [...]

Published
2024

3. The Secret to Healthy Meals All Week

Author

Clark, Melissa

Subjects
Recipes and menus, Methods, Food preparation -- Methods, Health foods -- Appreciation -- Recipes and menus, Natural foods -- Appreciation -- Recipes and menus
Abstract

It starts with prepping on the weekend. It's one of those long days and your stomach growls as you scan your fridge. It seems overwhelming and a little stressful to [...]

Published
2024

4. Restaurant Characteristics Associated With the Use of Specific Food-Cooling Methods

Author

Reed, Kirsten, Brown, Laura, Ripley, Danny, Hedeen, Nicole, Nicholas, David, Faw, Brenda, Bushnell, Lisa, Nair, Priya, and Wickam, Timothy

Subjects
Production processes, Methods, Cooling -- Methods, Food preparation -- Methods, Food safety -- Methods, Restaurants -- Production processes -- Safety and security measures
Abstract

Introduction Improper or slow cooling of hot foods is a significant cause of foodborne illnesses, such as those caused by Clostridium perfringens and Bacillus cereus (Schaffner et al., 2015). Improper [...], Pathogen growth caused by improper or slow cooling of hot foods was a contributing factor in 504 of restaurant- and deli-related outbreaks in the U.S. from 1998-2008. Little is known, however, about restaurant cooling practices. To fill this gap, the Centers for Disease Control and Prevention's Environmental Health Specialists Network (EHS-Net) conducted an observational study to identify and understand factors that might determine which methods restaurants follow to rapidly cool food. These methods include refrigerating food at [less than or equal to] 41 [degrees]F, at shallow depths, and in containers that are ventilated, unstacked, and have space around them. EHS-Net personnel collected data through manager interviews and observation of cooling processes in 420 randomly selected restaurants. Regression analyses revealed characteristics of restaurants most likely to use the cooling methods assessed. These characteristics included ownership by restaurant chains, manager food safety training and certification, few foods cooled at a time, many meals served daily, and a high ratio of workers to managers. These findings suggest that regulatory food safety programs and the retail industry might improve cooling methods--and reduce outbreaks--by providing and encouraging manager food safety training and certification, and by focusing intervention efforts on independent and smaller restaurants.

Published
2020

6. Rendering and Cooking with Animal Fats: You'll add flavor to your food and a self-reliance skill to your repertoire when you render tallow, lard, and poultry fats at home

Author

Chesman, Andrea

Subjects
Food preparation -- Methods, Cookware -- Usage, Kitchen tools -- Usage, Animal fats and oils -- Usage, Cooking -- Methods, Self reliance, Containers, Environmental issues, Home and garden
Abstract

When you render animal fats at home, you'll not only save money, but you'll also add a wide variety of flavoring options to your pantry. Batch size doesn't matter. Render [...]

Published
2019

7. How to Cut Up a Whole Chicken: Slice prices and corporate reliance by learning how to consume the entire bird

Author

Leigh, Meredith

Subjects
Food preparation -- Methods, Knives -- Usage, Chicken (Meat), Farmers, Automobile industry, Livestock, Legal fees, Backup software, Automotive industry, Environmental issues, Home and garden
Abstract

When I raised chickens on pasture, I wanted to sell the entire bird. After all, I had to feed, process, and package the whole bird. If car manufacturers were only [...]

Published
2019

8. EVALUATION OF NUTRIENTS AND ANTI- NUTRIENT PROPERTIES OF TRADITIONALLY PREPARED TRECULIA AFRICANA DECNE (BREAD FRUIT DIET AND TOASTED SEEDS)

Author

Runsewe-Abiodun, T.I., Aliyu, A.O., and Oritogun, K.S.

Subjects
West Africa -- Natural history, Central Africa -- Natural history, Child nutrition -- Methods, Food preparation -- Methods, Fruit seeds -- Usage -- Nutritional aspects, Moraceae -- Usage -- Nutritional aspects, Agricultural industry, Food/cooking/nutrition, Health
Abstract

Protein deficiency affects more than 170 million pre-school children and nursing mothers in developing countries creating a need for a strategy to improve the nutritional status of their diet through supplementation with plant proteins. The nutritional value of Treculia africana (African Breadfruit) has been extensively studied under laboratory conditions. Although the Breadfruit tree grows wildly in some West and Central African countries, and its seeds eaten in various forms by the populace, there has not been an attempt to evaluate its nutritive value as prepared at the home level. The goal of this study was, therefore, to evaluate the nutritive value of the seeds as indigenously prepared by the general populace in order to determine the suitability of its use as a good complementary diet. The raw seeds purchased in the Ikenne local government area (LGA) of Ogun State, Nigeria were subjected to cooking and toasting methods (using firewood) as practiced in the area. A proximate analysis was performed on the three samples (Raw, Cooked and Toasted) in order to evaluate the composition and some anti-nutritional factors of the Breadfruit seeds. Results showed that the cooked and toasted samples had better nutritive values as compared with the raw seeds; the mean % protein content of the raw, cooked and toasted samples were 16.32[+ or -]0.09, 18.25 [+ or -]0.00 and 17.22[+ or -]0.04, respectively. Ash content was 1.36[+ or -]0.057, 1.86[+ or -]0.042 and 1.83[+ or -]0.007, respectively, fat was 10.98[+ or -]0.071, 11.50[+ or -]0.134 and 13.74[+ or -]0.233, respectively and crude fiber was 1.25[+ or -]0.007, 2.13[+ or -]0.014 and 2.39[+ or -]0.064, respectively. The tannin level was higher in cooked and toasted seeds than in the raw seeds but was not in toxic amounts (1.19gm, 3.50 and 2.32 in the raw, cooked and toasted seeds, respectively). Phytate levels were generally lower in the cooked and toasted seeds; at 2.85%, 1.99%, and 2.24% for raw, cooked and toasted seeds, respectively. This study showed that the two major modes of preparation of the African Breadfruit seeds retained high levels of nutrients with lower levels of anti-nutrients. The resulting meal/snack will be useful as a good complementary diet for the African child, especially in areas where it grows wildly as it will provide a more viable alternative to the currently known and consumed weaning diets among the rural population. Toasting the African Breadfruit seed will be particularly helpful for working mothers who require ready to eat food as the moisture content was lowered (and by extension the shelf life increased) by this method of processing.Key words: Toasting, Proximate composition, Anti-nutritional factors, African Breadfruit, Complementary diet, INTRODUCTIONProtein deficiency affects more than 170 million preschoolers and nursing mothers in developing countries [1]. The existing population growth reveals that the protein gap may gradually increase in the future [...]

Published
2018
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9. Conquer Your Kitchen

Author

Bacharach, Elizabeth

Subjects
Methods, Recipes and menus, Broiling -- Recipes and menus -- Methods, Food preparation -- Methods, Vegetables -- Recipes and menus, Roasting (Cooking) -- Methods, Chefs, Potatoes
Abstract

You know the drill: Practice makes, well, progress. But commanding your countertops is no simple task when there's that one challenge (or two, or three) keeping you from feeling like [...]

Published
2019

11. More Than One Way to Skin Your Hazelnuts

Author

Akins, Wendy

Subjects
Food preparation -- Methods, Hazelnuts -- Recipes and menus, Environmental issues, Home and garden
Abstract

Hazelnuts are my favorite addition to cookies when summer begins to give way to fall. The problem is that the skins are very bitter and nearly impossible to remove. The [...]

Published
2018

12. THE HEALTH MAGIC OF MUSHROOMS

Author

Brown, Levi

Subjects
Health aspects, Recipes and menus, Methods, Mushrooms -- Health aspects -- Recipes and menus, Food preparation -- Methods
Abstract

Take these mighty morsels beyond the pizza and out from under the salad bar sneeze guard. Cook them right and they'll go down-easy.4 reasons to favor the fungiThey pack potassium* [...]

Published
2018

13. A Condensed Guide To Roasting, Pickling, And Cooking With: Shallots

Author

Beggs, Alex

Subjects
Food preparation -- Methods, Shallots -- Recipes and menus -- Purchasing -- Physiological aspects, Food/cooking/nutrition
Abstract

Byline: BY ALEX BEGGS A condensed guide to roasting, pickling, and cooking with: Shallots psdPHOTOGRAPH BY CHELSIE CRAIG. FOOD STYLING: PEARL JONES (SHALLOT); YEKATERINA BOYTSOVA (PICKLED SHALLOTS). RECIPES: JOSEPH LENN [...]

Published
2019

14. A Condensed Guide To Cooking And Baking With: Rhubarb

Author

Freedman, Lily and Jampel, Sarah

Subjects
Rhubarb -- Recipes and menus, Food preparation -- Methods, Pies, Vegetables, Food/cooking/nutrition
Abstract

Byline: BY SARAH JAMPEL A condensed guide to cooking and baking with: Rhubarb psdPHOTOGRAPH BY ALEX LAU. RECIPES: MARY CECH16 The 101 BUYING Pick thin, firm stalks-these are likely to [...]

Published
2019

16. Comfort food done light

Subjects
Recipes and menus, Methods, Food preparation -- Methods, Sausage -- Recipes and menus, Sausages -- Recipes and menus
Abstract

Chipotle Rock Shrimp Gumbo with Chicken-Apple Sausage SERVES: 8 PREP TIME: 20 minutes COOK TIME: 50 minutes 2 tablespoons vegetable oil 1 pound small okra, caps and tips removed, sliced [...]

Published
2014

18. Food chat: Pared-down Thanksgiving meals are opportunities for experimentation

Author

McCorkle, Tom

Subjects
Food preparation -- Methods, Thanksgiving cooking, General interest, News, opinion and commentary
Abstract

Byline: Tom McCorkle The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat. - - - Q: My husband and I [...]

Published
2020

19. Food chat: How to create creamy sauce without heavy cream

Author

De Formigny, Laura Chase

Subjects
Food preparation -- Methods, General interest, News, opinion and commentary
Abstract

Byline: Laura Chase de Formigny The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat. - - - Q: I really [...]

Published
2020

21. Food chat: Pumpkins that don't make the front porch can be a tasty puree

Author

O'Leary, Bill

Subjects
Food preparation -- Methods, Pumpkins -- Recipes and menus, General interest, News, opinion and commentary
Abstract

Byline: Bill O'Leary The Washington Post Food staff and cookbook author Cathy Barrow recently answered questions about all things edible. Here are edited excerpts from that chat. - - - [...]

Published
2020

22. Food chat: Substitute that saved chicken fat for whatever uses butter or oil

Author

Post, The Washington

Subjects
Food preparation -- Methods, General interest, News, opinion and commentary
Abstract

Byline: The Washington Post The Washington Post Food staff, cookbook author Pati Jinich, and food journalists Allison Robicelli and Molly Birnbaum recently answered questions about all things edible. Here are [...]

Published
2020

24. Food chat: Increase the fat to soften your crumble

Author

Post, The Washington

Subjects
Food preparation -- Methods, General interest, News, opinion and commentary
Abstract

Byline: The Washington Post The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat. - - - Q: I'm looking to [...]

Published
2020

25. Put unripened avocados into a paper bag to hurry them along

Author

Post, The Washington

Subjects
Food preparation -- Methods, General interest, News, opinion and commentary
Abstract

Byline: The Washington Post The Washington Post Food staff and cookbook author Cathy Barrow recently answered questions about all things edible. Here are edited excerpts from that chat. - - [...]

Published
2020

26. The Smoke Stays, But the Meat Goes

Author

Raichlen, Steven

Subjects
Chefs -- Appreciation, Food preparation -- Methods, Curing -- Recipes and menus, Italian cooking -- Recipes and menus, General interest, News, opinion and commentary
Abstract

American chefs are exploring the possibilities of plant-based salumi, and even home chefs can try their hand. Watermelon ham. Radish prosciutto. Jerky sticks made from burdock root. It would be [...]

Published
2020

28. Food chat: Use leftover simple syrup for cocktails or an instant homemade soda

Author

Post, The Washington

Subjects
Food preparation -- Methods, General interest, News, opinion and commentary
Abstract

Byline: The Washington Post The Washington Post Food staff and food writer Charlotte Druckman recently answered questions about all things edible. Here are edited excerpts from that chat. - - [...]

Published
2020

29. Food chat: Freezing corn can be a pain, but it's worth it

Subjects
Food preparation -- Methods, General interest, News, opinion and commentary
Abstract

The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat. - - - Q: Is it OK to just stick an [...]

Published
2020

30. How to prepare the best camping trip meals, according to the experts

Author

Compton, Natalie B.

Subjects
Food preparation -- Methods, Camps (Recreation) -- Methods, General interest, News, opinion and commentary
Abstract

Byline: Natalie B. Compton Humans have been cooking and eating outside since the dawn of mankind. But somewhere along the way, we got more sophisticated with how we prepared our [...]

Published
2020

31. Food chat: Turn buns into bread pudding or bolillos

Author

Post, The Washington

Subjects
Food preparation -- Methods, Bread puddings -- Recipes and menus -- Methods, General interest, News, opinion and commentary
Abstract

Byline: The Washington Post The Washington Post Food staff and Kara Elder, a Martha Holmberg, a writer and recipe editor, recently answered questions about all things edible. Here are edited [...]

Published
2020

32. Food chat: Baking soda will soften canned chickpeas, but why bother?

Author

Post, The Washington

Subjects
Food preparation -- Methods, Sodium bicarbonate, Legumes, General interest, News, opinion and commentary
Abstract

Byline: The Washington Post The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat. - - - Q: I'm planning to [...]

Published
2020

33. Food chat: With lentils, it's all about categories

Subjects
Food preparation -- Methods, Fishes, Legumes, General interest, News, opinion and commentary
Abstract

The Washington Post Food staff and Style writer Manuel Roig-Franzia recently answered questions about all things edible. Here are edited excerpts from that chat. - - - Q: Are lentils [...]

Published
2020

34. Food chat: How do I know when my bread is fully baked?

Author

Sharrett, Luke

Subjects
Food preparation -- Methods, Teachers, Cast iron, General interest, News, opinion and commentary
Abstract

Byline: Luke Sharrett Cooking instructor Susan Barocas recently joined the Washington Post Food staff to answer questions about all things edible. Here are edited excerpts from that chat. - - [...]

Published
2020

35. Wash your produce before eating

Author

Tyko, Kelly

Subjects
Food preparation -- Methods, Crops (Plants) -- Health aspects, COVID-19 -- Control -- Prevention, Infection control -- Methods, Coronaviruses, Coronavirus infections, Supermarkets, News, opinion and commentary
Abstract

Byline: Kelly Tyko, USA TODAY Some questions may be running through your mind as the coronavirus pandemic wears on. Is that apple at the supermarket contaminated? Did someone with COVID-19 [...]

Published
2020

36. Boring? Not Beans

Subjects
Food preparation -- Methods, Legumes -- Recipes and menus, General interest, News, opinion and commentary
Abstract

Whether stacked high in plastic bags or lined up in cans in your pantry, beans are about as healthful, nutritious and economical as dinner gets -- not to mention comforting [...]

Published
2020

37. When the Craving for Cassoulet Strikes

Author

Tanis, David

Subjects
Duck (Meat) -- Recipes and menus, Food preparation -- Methods, Desserts -- Recipes and menus, Honey -- Recipes and menus, Legumes -- Recipes and menus, Desire, Strikes, General interest, News, opinion and commentary
Abstract

In determining his latest dinner party menu, David Tanis lets the main course take the lead. So many things can determine the making of a menu: the weather, the season, [...]

Published
2020

38. Go Tropical

Author

Roman, Alison

Subjects
Tropical fruits -- Social aspects -- Recipes and menus, Food preparation -- Methods, Seasonal affective disorder, Food/cooking/nutrition
Abstract

Byline: by ALISON ROMAN PHOTOGRAPH BY ALEX LAUGo TropicalWhen everyone's seasonal affective disorder kicks into overdrive, vibrant tropical fruit is the dessert you need psdALEX LAU. FOOD STYLING BY ALISON [...]

Published
2019

39. Marinate On It

Author

Roman, Alison

Subjects
Snack foods -- Recipes and menus, Food preparation -- Methods, Pickled foods -- Recipes and menus, Food/cooking/nutrition
Abstract

Byline: BY ALISON ROMAN PHOTOGRAPH BY ALEX LAU Marinate on It In her new column, Alison Roman shows how simple it is to ditch the antipasti bar for DIY marinated [...]

Published
2018

40. Prep School

Subjects
Food preparation -- Methods, Cooking -- Methods, Food/cooking/nutrition
Abstract

Byline: PHOTOGRAPHS BY CHELSIE CRAIG prep school TECHNIQUES, TIPS, AND MORE FROM THE bon appétit TEST KITCHEN Special Layer Cake Edition psdCHELSIE CRAIG. FOOD STYLING BY JUDY MANCINI.111 HELP! The [...]

Published
2018

41. Prep School

Author

Staff

Subjects
Food preparation -- Methods, Cooking -- Methods, Food/cooking/nutrition
Abstract

Byline: PHOTOGRAPHS BY CHELSIE CRAIG prep school TECHNIQUES, TIPS, AND MORE FROM THE bon appétit TEST KITCHEN RAMP UP FROM P. 46 Fresh-from-the-earth ramps need a good cleaning before heading [...]

Published
2018

42. Score: slim down your super bowl with these seven lightened-up twists on classic snacks

Author

Hymore, Khalil

Subjects
Recipes and menus, Methods, Food preparation -- Methods, Sauces -- Recipes and menus, Chicken (Meat) -- Recipes and menus
Abstract

PHOTOGRAPHS BY VICTOR SCHRAGER What's not to love about the Big Game, that perfect excuse for a midwinter celebration? Just one thing: the waistline-wrecking food. That's why we designed this [...]

Published
2014

43. 'Tis the season: if you are a fan of local, seasonal foods, you probably already make good use of summer's bounty: the berries, melons, tomatoes and other produce that shine when it's hot. But seasonal eating doesn't have to end when summer does. Fall's hardier harvest is just as delicious, if you know what to do with it

Author

Webb, Robyn

Subjects
Recipes and menus, Properties, Methods, Food preparation -- Methods, Health foods -- Recipes and menus -- Properties, Natural foods -- Recipes and menus -- Properties
Abstract

Consider the APPLE Is there any more convenient healthy snack food? Choose apples that make you want to eat them, with no bruises or soft spots. Smaller apples generally keep [...]

Published
2011

44. Texture alterations for vegan diets

Author

Berkoff, Nancy

Subjects
Management, Evaluation, Methods, Company business management, Human nutrition -- Management -- Methods, Food preparation -- Methods, Liquid diet -- Evaluation -- Methods, Food texture -- Evaluation -- Methods, Liquid protein diet -- Evaluation -- Methods
Abstract

PATIENTS AND CLIENTS MAY EXPERIENCE A NUMBER of physical, mental, and dental conditions that will require specially prepared meals. There are many different types of issues that may interfere with [...]

Published
2009

45. WELL, EXCUSE US!

Subjects
Methods, Food preparation -- Methods
Abstract

For 70 years, U.S. presidents have been pardoning turkeys (i.e., sparing one bird per year). That tradition had us thinking about healthy foods that have gotten a bad rap and [...]

Published
2017

46. A Cut Above The Rest

Author

Mimi, Sheraton

Subjects
Food preparation -- Methods, Beef -- Recipes and menus, Food/cooking/nutrition
Abstract

Byline: PHOTOGRAPHS BY DUSTIN AKSLAND A CUT ABOVE THE REST PRIME RIB IS THE UNDENIABLE KING OF MEATS. YOUR GRANDPARENTS KNEW IT AND SO DID YOUR PARENTS. BUT LUCKY FOR [...]

Published
2017

47. Prep School*

Subjects
Food preparation -- Methods, Cooking -- Methods, Food/cooking/nutrition
Abstract

Byline: PHOTOGRAPHS BY JOSEPHINE SCHIELE prep school* TECHNIQUES, TIPS, AND MORE FROM THE bon appétit TEST KITCHEN * Since all of our test kitchen editors were restaurant cooks in their [...]

Published
2017

48. Here to Help; How to Show You Care With Food

Author

Perling, Anna

Subjects
Food preparation -- Methods, Cooking -- Methods, Gifts -- Methods, Potatoes, Containers, Soups, General interest, News, opinion and commentary
Abstract

If you want to give someone a food gift to show you care, consider cooking for them, ordering a gift basket or delivery, or organizing a meal train. Like it [...]

Published
2020

49. Food chat: Extra whipping cream and don't like dessert? Try making biscuits

Author

Goldberg, Stacy Zarin

Subjects
Food preparation -- Methods, Sauces, Pasta products, General interest, News, opinion and commentary
Abstract

Byline: Stacy Zarin Goldberg The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat. - - - Q: I have about [...]

Published
2020

50. Food chat: How to replace eggs and dairy in recipes

Author

Goldberg, Stacy Zarin

Subjects
Food preparation -- Methods, Plant fiber industry, General interest, News, opinion and commentary
Abstract

Byline: Stacy Zarin Goldberg The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat. - - - Q: I'm trying to [...]

Published
2020

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