The modernist kitchen

CHAPTER III THE MODERNIST KITCHEN.THE ART AND SCIENCE OF COOKING STORING FOOD

 Cooked vegetables can be kept max 4 days and cooked meats 3 days in the fridge.  Make sure you do not keep cooked or raw fish in your fridge more than 2 days.  To prevent your pastes from going bad, flatten their surfaces and add some olive oil. This cuts the air contact with the paste and bacteria cannot grow. You can keep the pastes for so long that way.

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 The best way to keep fish really fresh is to place the fish in a double plastic bag filled with water and place near the freezer wall. Fish should never be refrozen.  For dried foods, almost anything can be used as a food storage container, as long as it has a tight fitting lid. Lidded jars or other containers work well, as well as storage bags or plastic containers. Be sure to store the dried food in a dark, cool place to prevent oxidation. Store the food in small batches, and be sure to check weekly for signs of mold for the first several weeks.  After opening your canned food, replace it to a glass container to keep longer and healthier.  The best way to keep honey is to place it to a cool and dark place. It should not contact with sunlight. Do not leave its cover open, honey will gather moisture and its taste will turn somewhat bitter. If you do not pay attention for keeping honey, it will crystallize and lose its nutrition value.  To prevent the potatoes crinkle and sprout, place an apple among them. By this way, you will keep them for a long time.  Bacteria grows most rapidly between 40 degrees F and 140 degrees F. For smart food storage keep foods above or below this range as much as possible.  Freezing berries is easy. Spread berries out on jelly roll pans in a single layer, making sure the berries are not touching. Freeze until firm. When berries are completely frozen, remove from the pan and place in freezer containers of your choice. Freezing the berries individually means you can remove the amount you want without having them stick together.  If you are not planning to use nuts immediately, store them in the freezer to preserve their freshness. They will also crack more easily after freezing.  Freeze baked cookies for months of readymade snacks. Cooled cookies, doublewrapped in plastic sheets or plastic storage bags will last up to 3 months. To thaw, remove cookies from freezer, unwrap and place them in a single layer on wire racks 93

for 15 to 30 minutes. Store not eaten cookies in a tightly covered container.  There are three ways you can freeze your onions. Freezing changes the onions texture, so frozen onions should be used only for cooking.

1- Chop and place onions on a cookie sheet in the freezer. When frozen, remove and place in freezer containers or bags, and seal. This allows you to remove the amount you want, when you want.

2- You can also freeze whole onions. Peel, wash, core and place onions in a plastic bag and freeze.

3- You may also slice your onions and saute them in a little butter, cool and then freeze in freezer bags.

Drying: Chop onions and dry in oven using lowest setting and remove when thoroughly dry but not brown. Store at room temperature in airtight container.  Spice Storage: Always store your herbs and spices away from heat and moisture in an airtight container. This will prevent moisture from collecting in the herbs and causing mold and mildew which are harmful. It will also ensure they stay fresh and that they do not over dry if in extreme heat. The heat and direct sun can also cause bleaching of the herbs. Keep your herbs fresh in taste and sight so you can create the best dish possible. So move your spice cabinet away from heat and sun light.  Don't let unused bread go to waste. Bread will keep up to 3 weeks in the refrigerator if you wrap it in foil and store it on a low shelf. Also, you can freeze it in the same way and store up to 3 months.  To store grated cheese; put a teaspoon of baking soda in your container of grated cheese.

Shake well before freezing and your cheese will not stick together.  For storing chicken; marinade in which raw chicken has been soaking should never be used on fully cooked chicken. Thaw frozen chicken in the refrigerator, not in room temperature and on the counter top. Freeze uncooked chicken if it is not going to be used within 2 days.  To extend the life of a cucumber once it has been cut open, wrap it in a paper towel or aluminum foil and keep it in the 94

vegetable drawer of your refrigerator.  While storing bananas; you can save ripe bananas for baking later, just mash them and freeze in the amounts needed for your recipes. If you are short on time just put them in the freezer, unpeeled, and when ready to use let them defrost and peel. You barely have to mash them, because they are already very soft.  For keeping celery fresh for 2 weeks or longer; take it out of the bag it came in, rinse it with water and wrap it in aluminum foil. This will keep it chilled and lasting longer. For crispy celery; dampen a paper towel, wrap it around your celery, and then wrap completely in foil. It will stay crisp in your refrigerator for at least a month.  For saving sauce; place any extra sauce or broth into a plastic ice cube tray. When they are frozen, pop them out and put them in a zip lock bag for smart food storage. If you measure out the sauce or broth before you freeze it, you won't even have to defrost it when you need to use it, just toss it into the pot.  You can store apples in the refrigerator and they should be fine to eat for up to 2 months.  The most effective food storage for tomatoes is in a brown paper bag or closed container. Adding an apple or pear to the container can also hasten ripening. Store the tomatoes in a single layer and with the stem ends up to avoid bruising.  Expiration dates on milk are usually very conservative. If the milk is properly stored, it should be fine to drink up to a week after the date on the carton.  The best place to store cheese is in the refrigerator, the closer to the bottom the better, preferably in the vegetable crisper. Hard cheeses will keep in the freezer, tightly wrapped in plastic wrap and aluminum foil, for two to three months. It is best not to store a soft cheese in the freezer. You can store feta cheese in salty water for longer.  Store uncooked pasta in a tightly sealed package or food storage container in a cool, dry place. Store and use non-egg pasta for up to three years and egg pasta for up to two years.  Ground meat will keep safely in the refrigerator for only 1 to 2 days. If you don't plan on using it immediately, put it in

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the freezer where it will keep for 3 months.

FOOD SAFETY (SIGURANTA ALIMENTARA/GIDALARIN GUVENLIGI)  Cross Contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another. It is a key factor in food borne illness (food poisoning), and it’s common sources are: food, people, equipment and work surfaces.

Make sure: * thoroughly washing hands after handling raw foods, especially raw meats, * using separate cutting boards and food contact surfaces for raw and cooked / pre-cooked and preprepared foods, * not to make contact between raw and cooked/prec ooked and pre-prepared foods * not placing bulk food containers on bench surfaces, * using correct sanitation procedures for all utensils and equipment, * that cleaning cloths are single service or are adequately sanitized, * keep raw foods and ready to eat foods separate.  High Risk Foods are those perishable foods which can support the growth of harmful bacteria and are intended to be eaten without further treatment such as cooking, which would destroy such organisms.

They include: * All cooked meat and poultry. * Cooked meat products including gravy, stock, and roll/sandwich fillings. * Milk, cream, artificial cream, custards and dairy products. * Cooked eggs and products made with eggs, eg. mayonnaise. * Shellfish and other seafood.

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* Cooked rice.

ďƒ˜ Signs of food spoilage: * Bad odors (off odors) occur. * Foods become slimy as the bacterial population grows. * Foods become discolored by the microbial growth. * Foods go sour when certain bacteria produce acids. * Yeasts and bacteria often produce gaseous by- products that can affect food. ďƒ˜

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 Do not sprinkle the cinnamon right after you pour the rice pudding to the bowls. This would let the microorganisms grow fast contacting the cinnamon with the hot surface of the rice pudding and this may lead to food borne diseases. Make sure you sprinkle the cinnamon just before serving the cooled rice pudding.  Most probable growth conditions of microorganisms: * In the presence or absence of oxygen. * At temperatures between -7 to around 70°C. * Over a pH range from 0 to 11. * At water activities above about 0.6. (Spoilage of any particular food will be by the organisms most suited to the conditions in and around that food.)  While thawing the frozen fish, first leave it in the fridge (4C) for 12 hours, then thaw it at room temperature for 4-5 hours and cook immediately. Make sure you do not leave the frozen fish directly at the room temperature. This would cause the pathogenic organisms to grow and spread over the fish quickly.  Cooked vegetables can be kept max 4 days and cooked meats 3 days in the fridge.  Make sure you do not keep cooked or raw fish in your fridge more than 2 days.  The cold atmosphere in the fridge do not kill the bacteria, it just stop their growth and decrease the infection risk.  Do not use the frying oil twice; make sure not to consume burnt food. Burnt food and oil contains carcinogenic agents.  Do not consume raw egg. Its digestion is difficult and a food borne disease can occur, also the biotin, from the group of Vitamin B will be damaged.  The best way to keep honey is to place it to a cool and dark place. It should not contact with sunlight. Do not leave its cover open, honey will gather moisture and its taste will turn somewhat bitter. If you do not pay attention for keeping 98

honey, it will crystallize and lose its nutrition value.  Hard plastic or glass cutting boards are less porous than wooden cutting boards, so they are the safest for cutting raw poultry, meat, fish and seafood.

Wooden cutting boards can be used for foods like fresh produce, bread, nuts, dried fruits...  When a cutting board gets deep scratches and cuts, toss it out!  You should always wash your hands, knife and cutting board thoroughly in the dishwasher or very hot, soapy water after cutting or skinning raw poultry. Do not reuse the knife and cutting board until it has been thoroughly cleaned. Never place cooked poultry on the same platter that you used for your raw poultry. When taking chicken outside to grill, cover a plate with foil, place the raw chicken on top of that, and then remove the foil for after the chicken has been cooked. Use smart food storage techniques to protect yourself from Bacteria in raw chicken.

Many of us have seen the unhappy results of improper food handling, all of which could have been avoided with a little care and knowledge.

PROTECTION OF NUTRITION AND VITAMIN VALUES ( Pastrarea valorilor nutritive si a vitaminelor/Besin ve Vitamin Degerlerinin Korunmasi)

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To prevent the Vitamin loss while preparing green salads, do not use knife to cut them in pieces, try to use your hands for lettuce, parsley and etc.

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To drain the pasta and egg noodles will lead to a decrease in nutrition value. While cooking them, add the exact amount of water, which evaporates, like in pilaf. So, you will cook more nutritious pasta and egg noodles.

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Do not consume raw egg. Its digestion is difficult and a food borne disease can occur, also the biotin, from the group of Vitamin B will be damaged.

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You should boil the eggs for maximum 6-8 minutes.

Otherwise, the green layer on the surface of the egg proves the loss of the nutrition loss.

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Do not thaw the frozen vegetables before cooking. By this way you will use the maximum nutrition value.

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The immediate contact of the tea leaves with boiled water would lose the Vitamin C and affect the minerals in it.

Also boiled water damages the tannin(tanen) material and it causes anemia(kansizlik).To prevent this situations wash the tea leaves in the brewer or wet them with 1-2 tbsp of cold water.

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Make sure you make your salad maximum 30 minutes before serving. Because chopped vegetables starts losing the vitamins, especially Vitamin C, when they contact with air after 30 minutes.

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Vitamin C, is destroyed by the oxygen in the air, heat and sun light in 30 minutes of contact. Consume your fruit juices or sliced fruits as soon as possible. And store them far from the sun light and heat.

Try to consume broccoli without cooking. Cooking or boiling destroys the vitamins and minerals in it.

HEALTH TIPS ( Secrete pentru mentinerea sanatatii/Saglik Bilgileri) Tomato is a very good source of lycopene, which is a very powerful antioxidant.

The immediate contact of the tea leaves with boiled water would lose the Vitamin C and affect the minerals in it. Also boiled water damages the tannin material and it causes anemia.To prevent this situations wash the tea leaves in the brewer or wet them with 1-2 tbsp of cold water.

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Strawberry has a protein which effects the serotonin hormone and this hormones makes you feel happy. Also it lessens the stress and appetite.

Eating raw onions kills the bacteria in your teeth and mouth.

Yogurt, apricot, plum and olive oil prevents and helps to cure the constipation.

NUTRITION PYRAMYD

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SCIENTIFIC FACTS ABOUT FOOD FATS (GRASIMILE/YAGLAR)

Saturated Fats Saturated fats are generally solid at room temperature. They are primarily found in animal products such as butter, milk, cream, and lard. Some plant foods, such as palm oil, coconut oil, vegetable shortening, and some peanut butters have large amounts of these fats. They have been known to increase blood cholesterol levels.

Unsaturated Fats They are found mostly in plant-based foods. They are generally liquid at room temperature.

Sunflower oil, corn oil, olive, peanut and other nuts, etc.

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*Polyunsaturated Fats Polyunsaturated fats are usually liquid at room temperature and tend to lower blood cholesterol levels. Fats such as sunflower oil, corn oil, and soft margarines have large amounts of polyunsaturated fats.

*Monounsaturated Fats They can be liquid or solid at room temperature, and can be found both in plant or animal sources. Olive, peanut, and canola oils are high in this fat. Monounsaturated fats have been shown to decrease cholesterol levels. The healthiest cooking oils are olive oil and canola.

Trans-Fatty Acids Fats produced when hydrogen is added to liquid vegetable oil, turning it into a solid fat. Found in shortening, stick margarine, doughnuts and other baked goods.

BACTERIA (BACTERIILE/BAKTERILER) Not all the bacteria are harmful. Some of the bacteria are useful even though others can cause illness that could even result in death. *For example yogurt bacteria that we use as starter culture to make yogurt from milk: Streptecoccus thermophilus and Lactobacillus bulgaricus *Some starter cultures that are used in making cheese are: Lactococcus lactis ssp cremoris, Streptococcus thermophilus, Lactobacillus helveticus and Leuconostoc derivatives. *Some bacteria can be used as antibiotics and vaccines that are useful for healthy life. As you might know, when death or weakened bacteria are injected to human body, our body starts to produce antibodies. These antibodies fight with those bacteria and wins. This is called immunization. Our body learns how to fight with strong bacteria by training himself through fighting with weakened bacteria. As you know this method is being used very effectively for tetanus and tuberculosis. *Similarly some bacteria are being used to produce antibiotics in medicine. Streptomycin, a bacterium, is being used to produce Bacitracin, Polymyxin ve Erythromycin. These antibiotics are being used for preventing diseases of human beings.

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*Also, as a result of fermentation of a bacterium, Clostridium bacterium, butyl alcohol and acetone are produced which are precious compounds for chemical industry. *Similarly, Dextran, a useful compound in our blood plasma, is being produced by a bacteria called Leuoconostoc. *Some bacteria are being used in some of the animals’ intestines to digest cellulose. They produce glucose, fundamental substance of carbohydrate from cellulose. This process also produces the energy for cells. *If saprophyte bacteria are not available, human corpses and death plants will not be decayed to main organic ingredients. This would stop the carbon cycle. These saprophyte bacteria also fertilize the soil by doing the mentioned process.

SPINACH (SPANACUL/ISPANAK) Reality of Spinach: For a long time, we believed that spinach has the most iron content. But in reality, it has the same amount of iron as lettuce or other green vegetables have. Even apricot contains more iron than spinach.

Scientifically, there are two types of iron in food. Our body absorbs 30% of one type of iron which is evident in meat (beef, poultry and fish) and 210% of the second one that is evident at plants.

The iron content and its absorption rate vary amongst the vegetables. For example; amount of iron is high but its absorption rate is low for spinach while amount of iron is low but its absorption rate is high for lentil. As a result, the iron we got through meat has been observed more and is more beneficial.

Spinach is a good source of Vitamin A, C and K, Folate, Potassium, Phosphate, Selenium and Iron. It is good for blood formation and fighting anemia, spinach makes you stronger and is a potent detoxifier.

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OMEGA3 & OMEGA6 Nutritional Benefit of Omega-3 and Omega-6 Omega-3 fatty acids are considered to be essential for human health but they cannot be produced by the body. For this reason, omega-3 fatty acids must be obtained from the food we eat. They can be found in fish (e.g. salmon, tuna, and halibut) and other marine life (e.g. algae and krill), certain plants (including purslane) and nut oils. Also known as polyunsaturated fatty acids (PUFAs), omega-3 fatty acids play a crucial role in brain functions as well as for the growth and development of brain.

The American Heart Association recommends eating fish (particularly fatty fish such as mackerel, lake trout, herring, sardines, albacore tuna, and salmon) at least 2 times a week. It is advised that pregnant women, mothers, nursing mothers, young children and women who might become pregnant should eat several types of fish, including swordfish, shark, and king mackerel. There are three major types of omega 3 fatty acids in foods that can be used by our body: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA).

Once eaten, the body converts ALA to EPA and DHA, the two types of omega-3 fatty acids that can used easier by the body. Extensive research indicates that omega-3 fatty acids reduce inflammation and help to prevent the risk factors associated with chronic diseases such as heart disease, cancer, and arthritis. These essential fatty acids are highly concentrated in the brain and appear to be particularly important for cognitive (brain memory and performance) and behavioral function.

In fact, infants who do not get enough omega-3 fatty acids from their mothers during pregnancy are at risk for developing vision and nerve problems. Symptoms of omega-3 fatty acid deficiency include extreme tiredness (fatigue), poor memory, dry skin, heart problems, mood swings or depression, and poor circulation.

It is important to maintain an appropriate balance of omega-3 and omega-6 (another essential fatty acid) in the diet, as these two substances work together to promote health. An inappropriate balance of these essential fatty acids contributes to the development of disease while a proper balance helps maintain and even improve health. Together, omega-3 and omega-6 fatty acids play a crucial role in brain function as well as normal growth and development. EFAs belong to the class of fatty acids called polyunsaturated fatty acids (PUFAs). They are generally necessary for stimulating skin and hair growth, maintaining bone health, regulating metabolism, and maintaining reproductive capability.

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A healthy diet should consist of roughly 2 - 4 times more omega-6 fatty acids than omega-3 fatty acids. There are several different types of omega-6 fatty acids. Most omega-6 fatty acids are consumed in the diet from vegetable oils as linoleic acid (LA; be careful not to confuse this with alpha-linolenic acid [ALA] which is an omega-3 fatty acid). Linoleic acid is converted to gamma-linolenic acid (GLA) in the body and then further broken down to arachidonic acid (AA). AA can also be consumed directly from meat, and GLA can be ingested from several plant-based oils including evening primrose oil (EPO), borage oil, and black currant seed oil.

Excess amounts of LA and AA are unhealthy because they promote inflammation, thereby leading to several of the diseases described above. In contrast, GLA may actually reduce inflammation The typical American diet tends to contain 14 - 25 times more omega-6 fatty acids than omega-3 fatty acids, and many researchers believe this imbalance is a significant factor in the rising rate of inflammatory disorders in the United States.

In contrast, however, the Mediterranean diet consists of a healthier balance between omega-3 and omega-6 fatty acids, and many studies have shown that people who follow this diet are less likely to develop heart disease. It also contains another fatty acid, omega-9 fatty acids, which have been reported to help lower risks associated with cancer and heart disease.

The Mediterranean diet does not include much meat (which is high in omega-6 fatty acids) and emphasizes foods rich in omega-3 fatty acids, including whole grains, fresh fruits and vegetables, fish, olive oil, garlic, as well as moderate wine consumption. *Several clinical studies suggest that diets or supplements rich in omega-3 fatty acids lower blood pressure significantly in individuals with hypertension. *Who consume high amounts of omega-3 fatty acids from fatty fish, also tend to have increased HDL cholesterol and decreased triglycerides (fatty material that circulates in the blood). In addition, fish oil supplements containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have been reported in several large clinical studies to reduce low density lipoprotein (LDL or "bad") cholesterol and triglyceride levels. *One of the best ways to help prevent and treat heart disease is to eat a low-fat diet and to replace foods rich in saturated and trans-fat with those that are rich in monounsaturated and polyunsaturated fats (including omega-3 fatty acids). Clinical evidence suggests that EPA and DHA found in fish oil help to reduce the risk factors for heart disease including high cholesterol and high blood pressure. There is also strong evidence that these substances can help to prevent and treat the atherosclerosis by inhibiting the development of plaque and blood clots, each of which tends to clog arteries *Strong evidence from population-based clinical studies suggests that omega-3 fatty acid intake (primarily from fish) helps to protect against stroke caused by plaque buildup and blood clots in the arteries that lead to the brain. In fact, eating at least 2 servings of fish per week can reduce the risk of stroke by as much as 50%. *Individuals with diabetes tend to have high triglyceride and low HDL levels. Omega-3 fatty acids from fish oil can help to lower triglycerides and apoproteins (markers of diabetes), and raise HDL, so people with diabetes may benefit from eating foods or taking supplements that contain DHA and EPA. ALA (from flaxseed, for example) may not have the same benefit as 106

DHA and EPA because some people with diabetes lack the ability to efficiently convert ALA to a form of omega-3 fatty acids that the body can use readily. *Clinical studies suggest that overweight people who follow a weight loss program that includes exercise tend to achieve better control over their blood sugar and cholesterol levels when fish rich in omega-3 fatty acids (such as salmon, mackerel, and herring) is a staple in their low-fat diet. *Most clinical studies investigating the use of omega-3 fatty acid supplements for inflammatory joint conditions have focused almost entirely on rheumatoid arthritis. The diets rich in omega-3 fatty acids (and low in the inflammatory omega-6 fatty acids) may benefit people with other inflammatory disorders, such as osteoarthritis. *Omega-3 fatty acids such as EPA help to increase levels of calcium in the body, deposit calcium in the bones, and improve bone strength. In addition, studies also suggest that people who are deficient in certain essential fatty acids (particularly EPA and gamma-linolenic acid [GLA], an omega-6 fatty acid) are more likely to suffer from bone loss and osteoporosis than those with normal levels of these fatty acids. *Omega-6 fatty acid supplementation, in the form of GLA from EPO or other sources, may assist nerve function and help prevent nerve disease experienced by those with diabetes (called peripheral neuropathy and felt as numbness, tingling, pain, burning, or lack of sensation in the feet and/or legs). *GLA may be beneficial in dry-eye conditions such as Sjรถgren's syndrome (a condition with symptoms of dry eyes, dry mouth, and, often, arthritis). *Some speculate that dietary LA (from, for example, corn oil) may prove beneficial for these skin conditions by replenishing the low levels of LA in these lesions. * Some forms of Omega-6 fatty acids may help lessen cravings for alcohol and prevent liver damage. *People who do not get enough omega-3 fatty acids or do not maintain a healthy balance of omega-3 to omega-6 fatty acids in their diet may be at an increased risk for depression. The omega-3 fatty acids are important components of nerve cell membranes.

They help nerve cells communicate with each other, which is an essential step in maintaining

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good mental health. In particular, DHA is involved in a variety of nerve cell processes.

BENEFITS OF YOGHURT (BENEFICIILE CONSUMULUI DE IAURT/YOGURDUN FAYDALARI) * Yogurt is a huge source of Calcium, 40 % of daily value (DV) * It makes the immune system stronger. * It helps to improve the bones and teeth during the childhood and adolescence. * Helps to growth of the beneficial bacteria in the intestine. * It helps to prevent rachitis. * It helps to cure costiveness and diarrhea. * It prevents the tartar and bad breath. * Yogurt is given to babies after six months as an additional nutrition. It improves the growth of teeth and bones. * It helps to prevent bone fractures and osteoporosis in old women and men. * It helps to have a good sleep, when you eat yogurt before going to bed. * It decreases the bad cholesterol (LDL), increases the good cholesterol (HDL) * It is good for diabetics. * It is a very good source of Calcium for people, who don’t have enough of the enzyme lactase, needed to properly digest the sugar or lactose in milk.(lactose in tolerance) * Yeast infections are caused by a fungus can also be helped by the bacteria in yogurt. * The bacteria in yogurt can strengthen in the immune system. * It can help fight against bacterial infections like salmonella or food poisoning. * Yogurt helps to prevent your body from 108

ulcers, especially in the stomach and intestine. * Be sure to keep and consume yogurt cold. The helpful bacteria in yogurt cannot withstand high heat. * Do not filtrate yogurt, because the vitamins are in the water. So you can lose the Vitamin B. * It helps to get rid of the fats in the body and helps not to gain weight.

HOW TO MAKE YOGHURT AT HOME

4 cups milk 1-2 tbsp plain yogurt Please keep in mind that the most important points in making yogurt are adding sample yogurt to the milk at the right temperature and keeping it warm for a while. The exact temperature for fermentation is between 42-45 C. Place the milk in a pot and heat it until the boiling point. If you like creamy yogurt, simmer the milk a few more minutes to let the water evaporate more. Take the milk from the stove and wait about 10-12 minutes. Occasionally, dip your finger into the milk and try to count till 7. If you can bear the heat till 7, it means the milk is ready for fermentation. Don’t let the milk cool more than that since if the milk is not hot enough, fermentation won’t take place.

In a small bowl, mix 1 tbsp of yogurt with lukewarm milk by using a wooden spoon (don’t use metal spoons). Add this mixture to the milk and stir with the wooden spoon. Then, pour the milk to the containers and close their lids. The best container for making yogurt is glass. To keep the milk warm, cover the container completely with a cloth and then cover again with a blanket or something similar. Make sure to cover tightly to keep the milk warm for a while. Generally, it takes 5-6 and 7-8 hours for fermentation in summer and winter, respectively. After fermentation, take yogurt out of its cover without shaking. Store in the fridge for at least 3-4 hours before serving.

I often make yogurt in the evenings and it stays covered all night. I remove the covers in the morning.

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Creamy -Strained Yogurt (Suzme Yogurt) To make a creamy yogurt, you can just strain it.Place a paper towel or coffee filter over a strainer then, place the strainer inside a bowl. Place some yogurt on paper towel and fold the edges of the paper towel over the yogurt.

Leave in the fridge at least 5-6 hours.

You'll see the juice in the bottom of the bowl and creamy yogurt over the paper towel.

BENEFITS OF BROCCOLI (BENEFICIILE CONSUMULUI DE BROCCOLI/BROKOLININ FAYDALARI) * Broccoli's significant nutrients include Vitamin C, Vitamin A (mostly as beta-carotene), Calcium, Copper, Iron, Selenium, Potassium, Folic Acid, and fiber. * Broccoli is an important calcium source for those who don't consume dairy products.

Calcium does more than build strong bones.

Research shows that this mineral may play a role in the control of High Blood Pressure, and it may work to prevent Colon Cancer. * Broccoli is not only a rich source of fiber, but half of its fiber is insoluble and half is soluble, helping to meet your needs for both types of fiber.

Fiber helps you to remove the heavy metals and toxins from your intestines. Also it prevents the constipation * Broccoli provides a health bonus in the form of protective substances that may shield you from disease. Botanically, broccoli belongs to the Cabbage Family, collectively known as cruciferous vegetables. * Broccoli is a spectacular and unique package of versatile disease fighters and abundant in numerous strong, well-known phyto chemicals and antioxidants, including indoles, 110

isothiocyanates, quercetin, glutathione, beta carotene, vitamin C, folate, lutein, glucarate, and glutathione. * Broccoli is extremely strong in anticancer activity, particularly against lung, colon, prostates and breast cancers. Like other cruciferous vegetables, it speeds up the removal of estrogen from the body, helping suppress breast cancer. * Broccoli is rich in cholesterol-reducing fiber and has antiviral and antiulcer activity. It is a super source of chromium that helps regulate insulin and blood sugar. * Broccoli is also a good source of calcium, thus help fight osteoporosis. However, broccoli is one of the leading intestinal gas producers. * Broccoli adjusts the balance of the hormone levels in our body, with the help of indole and indole derivatives (botanical hormones). * Heavy cooking and processing destroy some of the anti oxidants and phyto chemicals such as Indoles and glutathione. Eat raw or lightly cooked as in microwave and stir-fry. To reduce its gas production, eat broccoli with ginger or garlic. * Nowadays the world wide researches are mostly done about; white cabbage, radish, tomato, broccoli and carrot. * Broccoli is a very strong antioxidant, which helps to neutralize the free radicals which damage the cell membranes and cell DNAs. Beta-carotene and vitamin C are important antioxidants which help to reduce the risk of numerous conditions, including Heart Diseases, Cataract, and several cancers.

HONEY AND ITS BENEFITS ( BENEFICIILE MIERII DE ALBINE/BAL VE FAYDALARI) It is believed that honey history dated as far back as 10 to 20 million years ago and the practice of beekeeping to produce honey, apiculture, dates back to at least 700 BC. In ancient times, Eygptians sacrificed honey by the tons to their river gods, Roman legions slathered honey on the wounds as a natural cure to promote healing, and medieval lords reserved 111

honey for their private use. It's told that the body of Alexander the Great was preserved and embalmed with honey. As honey was then expensive and not all could afford it, its use in cooking was reserved only for the wealthy. And ancient myths and writings on alcoholic beverages throughout the world also contain references to mead, or honey wine, which is known as the world's oldest fermented beverage.

All nectar contains some kind of yeast which can reproduce in higher-moisture content honey and cause fermentation. While fermentation does not necessarily pose any health risk, some manufacturers do pasteurization whereby the honey is heated very quickly to kill any yeast cell without damaging the product too much and then rapidly cooled. Pasteurized honey also has a slower granulation process and will last longer in its liquid state.

Hence, honey is a source of carbohydrates, containing * 80% natural sugar -- mostly fructose and glucose. Due to the high level of fructose, honey is sweeter than table sugar. * 18% water. The less water content the honey has, the better the quality of honey. * 2% minerals, vitamins, pollen and protein.

The vitamins present in honey are B6, thiamin, niacin, riboflavin, pantothenic acid and certain amino acids. The minerals found in honey include calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc. I learnt that "conductivity" is an indirect way of measuring the mineral content of a honey. Manuka honey has a higher than normal conductivity -- about 4 times that of normal flower honeys.

The higher the conductivity, the better the value of the honey.

It was reported that archaeologists found 2000 year old jars of honey in Egyptian tombs and they still tasted delicious! So, real honey facts ; there is no expiration date for honey, it is a miracle food; it never goes bad! Many people find it rather surprising that bacteria cannot grow in honey because all things being equal, bacteria love sugar. The unique chemical composition of low water content and relatively high acidic level in honey creates a low pH (3.2-4.5) environment that makes it very unfavorable for bacteria or other micro-organism to grow. "Best Before" dates on honey buckets indicating honey shelf life thus do not seem to be very important 112

after all. ***The benefits of honey go beyond its great taste. A great natural source of carbohydrates which provide strength and energy to our bodies, honey is known for its effectiveness in instantly boosting the performance, endurance and reduce muscle fatigue of athletes. ***It can be a powerful immune system booster. Honey’s antioxidant and antibacterial properties can help improve digestive system and help you stay healthy and fight disease. ***For thousands of years, honey has been recognized as one of the most natural home remedies to treat a wide range of ailments and complaints including yeast infection, athlete foot, and arthritis pain. Its antiseptic properties inhibit the growth of certain bacteria and helps keep external wounds clean and free from infection. Honey has been used as a natural care first aid treatment for wounds, burns and cuts as it is able to absorb moisture from the air and promote healing. Its antibacterial properties prevent infection and functions as an anti-inflammatory agent, reducing both swelling and pain, and even scarring. ***Honey has a hygroscopic nature, which means when exposed to air; it naturally absorbs moisture in from the air. In treating open wounds, honey is useful as it could help prevent scarring by keeping the skin moist, encourage the growth of new tissues, and allow easy removal of any dressing by preventing dressing from becoming stuck to the skin. ***Honey contains natural antioxidant properties that can destroy biologically destructive chemical agents which have been linked to many diseases such as cancer. Studies also found that dark-color honeys such as Buckwheat seem to possess more antioxidants than light-color varieties. Not only could honey’s antioxidants help to eliminate free radicals in the body, they are also part of the nutrient supply for growth of new tissue. ***The effective antimicrobial agent in honey prohibits the growth of certain bacteria. It contains an enzyme that produces hydrogen peroxide which is believed to be the main reason for the antimicrobial activity of honey. As such, honey is a useful treatment for wounds and scalds.

Cuts, abrasions and scalds can be covered in honey to prevent bacteria from entering the wound and promote healing. ***Honey can help treat minor acne by attacking the bacteria that cause the outbreaks while moisturizing the skin to aid rejuvenation. ***When you get a hangover from drinking too much alcohol, combat its effects by applying honey remedy. Honey is gentle on the stomach and contains a mix of natural sugars such fructose which is known to speed up the oxidation of alcohol by the liver, acting as a 'sobering' agent. ***One of the better known health benefits of honey is that it is able to help treat sore throats.

Thanks to its antimicrobial properties, honey not only soothes throats but can also kill certain bacteria that cause the infection.

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***A daily spoonful or two of honey taken prior to bedtime can help us sleep better and lose weight at the same time.

BENEFITS OF FISH (BENEFICIILE PESTELUI/BALIGIN FAYDALARI) Most fish are low in fat and cholesterol and a good source of protein, which makes them a good choice for a healthy diet. Our bodies require a certain amount of protein daily and the body does not store protein so we need to replenish it in our daily diet. All fish are a good source of B vitamins and oil-rich fish are a good source of vitamins A and D. Many fish also provide a good source for calcium.

Oil-rich fish, such as salmon, trout, mackerel, herring and sardines, are an excellent source of Omega-3 fatty acids, which are essential to our diet. Omega-3 fatty acids cannot be manufactured by the body so it is important that we bring them into our diet and eating oil-rich fish provides the Omega-3 fatty acids we need. Some of the benefits of the Omega-3 oil in fish are shown below. *Reduces the risks of heart attacks. *Makes the blood flow easier through the body, reducing blood pressure. *It is felt that it helps the heart beat steadier and reduces the chances of suffering from a stroke. *Some experts think that it can help prevent cancer cells from developing to the tumor stage. *It is also thought to reduce the inflammation in rheumatoid arthritis patients. *Omega-3 fatty acids can also help in development of the brain, nerves and eyesight.

Fish is a good food for a low fat diet. It is low in calories and many 114

types of fish do not contain any unsaturated fat. The chart below lists the calories, fat, protein and cholesterol in many types of fish. The nutritional value of fish will vary slightly according to the location it is harvested, the cut of fish, and the age of the fish. The method used for cooking will have an effect on it also.

ASPARTAME -LOW-CALORIE SWEETENER (ASPARTAMULINDULCITORUL CU PUTINE CALORII/ASPARTAM-DUSUK KALORILI TATLANDIRICI) Aspartame is an artificial, non-saccharine sweetener, aspartyl-phenylalanine-1-methyl ester. It is 200 times sweeter than sugar. It is prepared from phenylalanine and aspartic acid; break down products include methanol, formaldehyde, formic acid.

This sweetener is marketed under a number of trademark names, including Equal, NutraSweet, and Canderel, and is an ingredient of approximately 6,000 consumer foods and beverages sold worldwide. However, aspartame is not always suitable for baking because it often breaks down when heated and loses much of its sweetness. Aspartame is also one of the sugar substitutes used by people with diabetes.

While aspartame, like other peptides, has a caloric value of 4 kilocalories (17 kilojoules) per 115

gram, the quantity of aspartame needed to produce a sweet taste is so small that its caloric contribution is negligible, which makes it a popular sweetener for those trying to avoid calories from sugar. The taste of aspartame is not identical to that of sugar: the sweetness of aspartame has a slower onset and longer duration than that of sugar.

Some critics believe it to be the cause of cancer and a number of illnesses. To this day, the health effects of aspartame have been under intensive study.

Health problems, due to aspartame are: fatigue, irritability, headache, MS-like symptoms, depression, anxiety, dizziness, memory loss, vision problems, hyperactivity, migraine, aggression & insomnia‌ Aspartame is not recommended for children or women during pregnancy.

6 ANTI-CANCER FOODS ( KANSERI ONLEYEN 6 GIDA) All the studies on cancer and nutrition point to eating plant-based foods for their phytonutrients and other special compounds.

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Aim for five to nine daily servings of all kinds of fruits and vegetables especially these six superstars.

Broccoli All cruciferous veggies such as cauliflower, cabbage and kale contain cancer-fighting properties, but broccoli is the only one with a sizable amount of sulforaphane, a particularly potent compound that boosts the body's protective enzymes and flushes out cancer-causing chemicals.

Sulforaphane also targets cancer stem cells which aid in tumor growth.

Helps fight: breast, liver, lung, prostate, skin, stomach, and bladder cancers

Berries Most of the berries are packed with cancer-fighting phytonutrients. But black raspberries, in particular, contain very high concentrations of phytochemicals called anthocyanins, which slow down the growth of premalignant cells and keep new blood vessels from forming and potentially feeding a cancerous tumor. Try a half-cup serving of berries a day.

Helps fight: colon, esophageal, oral, and skin cancers

Tomatoes This juicy fruit is the best dietary source of lycopene, a carotenoid that gives tomatoes their red hue, and because lycopene was found to stop endometrial cancer cell growth. The biggest benefits come from cooked tomatoes , since the heating process increases the amount of lycopene your body is able to absorb.

Helps fight: endometrial, lung, prostate, and stomach cancers

Walnuts Their phytosterols (cholesterol-like molecules found in plants) have been shown to block estrogen receptors in breast cancer cells, possibly slowing the cells' growth. Try munching on an ounce of walnuts a day.

Helps fight: breast and prostate cancers

Garlic Phytochemicals in garlic have been found to halt the formation of nitrosamines, carcinogens formed in the stomach (and in the intestines, in certain conditions) when you consume nitrates, a common food preservativer.

Chop a clove of fresh, crushed garlic (crushing helps release beneficial enzymes), and sprinkle it 117

into that lycopene-rich tomato sauce while it simmers.

Helps fight: breast, colon, esophageal, and stomach cancers

Beans Black and navy beans are been found to reduce colon cancer incidence significantly, because a diet rich in the legumes increase levels of the fatty acid butyrate, which in high concentrations has protective effects against cancer growth. Dried beans are found to be particularly effective in preventing breast cancer in rats as well.

Try adding a serving—a half-cup—of legumes a few times a week to your usual rotation of greens or other veggies.

Helps fight: breast and colon cancers

THE VARIOUS MATERIALS THAT ARE USED FOR FOOD PACKAGING Food packaging has several advantages. Firstly, it helps in providing a proper barrier between the contaminants from the surrounding and the product. Secondly, it ensures hygiene and reduces food contamination to a large extent. There are various kinds of packaging and some of them help to extend the life of certain foods. At the same time it enables efficient and safe transportation. Packaging helps customers to get valuable information about the packaged food.

It includes expiry date, instructions for use, manufacturing date and other details. During the transportation of the product, packaging prevents it from getting crushed or spoiled. Various kinds of food require different types of packaging. The legal requirements should be met by all the food packages.

There are several materials that are used for packaging of foods. Paper, fiberboards, aluminum, glass and steel are some of the common packing materials. Each of these has its own unique 118

properties and advantages. Paper is known to be one of the most common packaging materials.

For transport packaging, corrugated cardboard is used widely. This is one of the most environmental friendly packaging materials, easy to recycle and also biodegradable.

Steel is another commonly used packaging material for food. It is long lasting and reliable as well as recyclable. It helps in saving energy and resource through the process of steel recycle.

Aluminum is used for packaging especially for laminates, cans and foils. Aluminum foil is used for packaging tiffins. Aluminum is a scrap metal and it can be recycled easily.

Plastic is also being used for several food packaging and today it has become very common. Not only in the food industry, the use of plastic is spread in various industries. In comparison to other packaging materials, plastic is easy to use and offers several advantages. There are various kinds of plastic which provides reliable and sturdy application. It is also versatile, cost effective, light weight and practical. The recyclability future depends on the kind of plastic being used.

The industry of food packaging is constantly growing and its demand is also ever increasing in the world. With the increasing population more and more people have started using packaged foods, thus increasing the demands like anything. Packaging foods are safe and they are also ideal for the consumption of children.

Biodegradable food packaging has now emerged considerably in the market. There are various kinds of biodegradable trays, biodegradable food containers, biodegradable plastics that are being used for packaging of foods. These kinds of containers are used for protecting foods from contaminants and transportation. They are also used for the purposes of delivering and storing of food. For canned foods and dairy products these containers are very ideal.

There are two kinds of machine sous vide that are used for sealing food packages. Suction device is the most commonly used machine sous vide. Seal-a-Meal systems and Food Saver make use of this technology because of its cheap prices.

Machine sous vide is easy to use and various procedures are used for a variety of foods. If you want to know about machine sous vide in details then you should surf the on-line websites.

These machines are used only with special bags that are designed to pack foods. When you put

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the end of the packets in the machine, it sucks the air and sealed the bag using a heating technique.

TIPS FOR COOKING ***To cook more delicious eggplant dishes, leave the eggplants in salty or plain water for about 20-30 minutes, before cooking. The water will turn to brown. ***To cook more delicious dishes you should use hot or warm water when you are cooking.

Cold water harms your dish. ***When cooking meat; if you add the salt at the beginning the meat would be hard. ***The frying oil should be hot and sizzling in order to prevent your food absorbing much oil.

Also adding new oil to existing hot oil, makes the food absorb the recently added oil. ***Consume ayran as quick as possible since upon time yogurt would be gathered at the bottom. ***To obtain a clear and bright Turkish Tea, wash the tea leaves with cold water before brewing. ***Strawberry has a protein which affects the serotonin hormone that makes you happy. Also, it lessens the stress and appetite. ***If your dish is too salty, peel a potato and cut it into a few pieces and add into your dish. Raw potato will absorb the excess salt in it. ***If you like crispy French fries, leave the sliced potatoes in water before frying. Water will absorb the excess starch of the potatoes and your fries will be crispier. ***To prevent the frying odor to be spread all over the house, place a few pieces of fresh parsley into the frying oil. ***Never wash the mushrooms. Washed mushroom will absorb water and lose its taste. Try to clean mushrooms gently with a little soft brush or with a cloth. ***If you can’t take out the baked cake form its pan, cover its bottom with a wet cloth and leave it for 5-10 minutes. ***To prevent your tomato paste from going bad, flatten its surface and add some olive oil. This

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cuts the air contact and prevents bacteria growing. You can keep the tomato paste fresh for a long time by this method. ***Place the dry vegetables in warm water from the previous day of cooking. Also while cooking add some baking soda in. ***To make the pilaf shiny and whiter, add a thin slice of lemon or a few drops of lemon juice to the pot. ***To take the garlic odor off your hands, get some salt and wet it a little.

Then rub it in your hands. Afterwards wash finely with soap, you will realize that the smell is gone. You can do the same for onion and fish smell. ***If you dip your fingers in vinegar before peeling or chopping onion, the odor of onion will not stick to your hands. ***While frying something, simmer water with vinegar on another pot. This will prevent the frying odor to spread all over the kitchen. ***While frying fish, add some lemon juice to the frying oil to prevent the bad odor. By this way you can also use the frying oil several times. *** If you cook the meat with lemon juice, they will cook faster and will be more delicious. ***While boiling potatoes add a spoon of vinegar in it in order to have yellow and more delicious potatoes. ***To prevent the boiling milk stick to the bottom of your pots, wash the pots with cold water before placing it on the stove with milk. ***After using canned food, maintain the rest in glass container to keep them fresh longer and healthier. ***You can obtain different tastes while frying fish. For example, sprinkle some paprika in the frying oil. By this way the color of fish will be better and shiny. Also paprika gives a delicious taste to fish. ***Digestion of fried fish is may be sometimes difficult, because it absorbs too much oil. To prevent this after washing the fish, brush with oil and dip into flour, then fry them.

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***To prevent the bad odors in the fridge, place a bowl of milk into the fridge and leave for 1-2 days. ***Try adding a little bit of lemon juice to romaine leaves before preparing caesar salad. ***Do not add oil to pasta water, it makes sauce 'slide' off of the pasta. ***When making potato salad, cool, or 'shock' the cut, boiled potatoes in the freezer. ***To remove the skin from a tomato, plunge the tomato into boiling water for 10- 20 seconds. ***Freeze baked cookies for months of ready-made snacks. Cooled cookies, double-wrapped in plastic sheets or plastic storage bags will last up to 3 months. To thaw, remove cookies from freezer, unwrap and place them in a single layer on wire racks for 15 to 30 minutes. Store not eaten cookies in a tightly covered container. ***After stewing a chicken for diced meat for casseroles, etc., let cool in broth before cutting into chunks. It will have twice the flavor. ***Don't use soda to keep vegetables green. It destroys Vitamin C. ***There are three ways you can freeze your onions. Freezing changes the onions texture, so frozen onions should be used only for cooking.

1- Chop and place onions on a cookie sheet in the freezer. When frozen, remove and place in freezer containers or bags, and seal. This allows you to remove the amount you want, when you want.

2- You can also freeze whole onions. Peel, wash, core and place onions in a plastic bag and freeze.

3- You may also slice your onions and saute them in a little butter, cool and then freeze in freezer bags.

Drying: Chop onions and dry in oven using lowest setting and remove when thoroughly dry but not brown. Store at room temperature in airtight container. ***Before cooking the fish, if you dip fish into beer, they will be crispier and more delicious. ***For cooking more delicious fish; before cooking rub them with a mixture of an onion, some

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fresh parsley, 2 bay leaves and finely sliced lemon pieces. Also you can just spread this mixture on fish and leave for 15 minutes. Then cook. ***For cooking more delicious kebabs; rub the meat with a mixture of ½ cup olive oil, ½ cup milk and ½ cup onion juice. Then leave in the fridge for 10-12 hours and cook afterwards. ***Do not salt beans until they are fully cooked or they will never become tender. The salt supposedly toughens the skins and makes the beans split. Salt after they have been simmering for 10-15 minutes. ***Roasting is a quick and easy way to cook meat, particularly poultry. Roast meat in an oven preheated at a high temperature and baste meat before roasting it to contain flavor. The high temperature seals the flavor in the meat and prevents it from losing its juices while cooking.

Poultry should be roasted breast down and finished on the opposite side to give juices a chance to flow evenly into the breast meat. The roasting pan should comfortably hold your chosen cut of meat. If it is too big, your meat will likely burn. If the pan is too small, it will stick to the sides up, and lose most of the flavor.

TURKCE

***Daha lezzetli patlican yemekleri icin, patlicanlari pisirmeden once 20-30 dakika boyunca su ya da tuzlu suda bekletin. Suyun kahverengiye dondugunu goreceksiniz. ***Daha lezzetli yemekler pisirmek icin, yemeklerinizde sicak ya da ilik su kullanin. Soguk su yemeginizin lezzetini kacirir. ***Et pisirirken; eger tuzu baslangicta ilave ederseniz et sert olur. ***Ayrani bir an once tuketin. Cunku bir sure sonra yogurt dibe cokecektir. ***Turk cayinin parlak ve berrak olmasi icin cayi demlemeden once soguk su ile yikayip suzun. ***Cilekte bulunan bir cesit protein, serotonin hormonuna etki eder ve bu hormon mutluluk hissini arttirir. Ayni zamanda stresi ve istahi azaltir. ***Yemeginizin tuzu fazla olduysa, soyulmus bir patatesi parcalara ayirarak yemegin icine ilave edin. Cig patates yemegin fazla tuzunu alacaktir. ***Eger patates kizartmasini kitir kitir seviyorsaniz, kizartmadan once dilimlediginiz patatesleri bir sure su icinde bekletin. Su patatesteki nisastayi alacak ve kizartma sonrasi kitir kitir patates elde edeceksiniz. ***Kizartma yaparken, kokunun butun eve yayilmasini onlemek icin kizartma yaginin icine bir kac dal maydanoz atin.

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***Mantari hicbir zaman yikamayin. Yikanan mantar su ceker ve lezzetini yitirir. Mantari kucuk mantar fircasi ile, veya bir bez parcasi ile fazla bastirmadan silerek temizleyin. ***Pisirdiginiz kek kalibindan cikmiyor ise, kabin altina islak bir bez yayarak 5-10 dakika bekletin. ***Kullandiginiz salcalarin bozulmamasini istiyorsaniz uzerini duzleyerek biraz zeytin yagi ilave ederek uzun sure saklayabilirsiniz. ***Kuru bakliyatlari bir gece onceden ilik suya koyun ve haslarken icine biraz karbonat ilave edin. ***Pisireceginiz pilavin tane tane, beyaz ve parlak olmasi icin tencereye incecik bir dilim limon veya bir kac damla limon suyu koyun. ***Ellerdeki sarimsak kokusunu cikarmak icin avucunuza biraz tuz alip, hafifce nemlendirdikten sonra iyice ovalayin. Sabunla da iyice yikarsaniz sarimsak kokusunun cikmis oldugunu goreceksiniz. Hatta sogan ve balik kokusu icin de ayni islemi uygulayabilirsiniz. ***Sogan soymaya baslamadan once parmaklarinizi sirkeye batirirsaniz, sogan kokusunun elinize bulasmadigini goreceksiniz. ***Kizartma yaptiginizda mutfaginiza koku yayilmasini istemiyorsaniz bir kapta sirkeli su kaynatin. ***Balik kizartirken cikan kotu kokuyu onlemek icin yaga limon suyu sikin. Boylece ayni yagi baska bir kizartmada da kullanabilirsiniz. ***Etleri limon suyu ile pisirirseniz hem cabuk piser hem de lezzetli olur. ***Patates pisirirken, suyuna bir kasik sirke koyulursa hem rengi sari kalir hem de daha lezzetli olur. ***Sutu tencereye koymadan once, tencere soguk suyla calkalanirsa sut kaynarken dibine yapismaz. ***Konserve acildiktan sonra cam kavanozda saklanirsa daha dayanikli ve saglikli olur. ***Balik kizartirken yapacaginiz bir iki ufak degisiklikle cok daha degisik tatlar yakalayabilirsiniz. Ornegin, kizartma yaginin icine bir tutam tatli kirmizi biber serpin. Bu sekilde baligin rengi cok daha guzel ve parlak olur. Ayrica, kirmizi biber de baliga degisik bir lezzet verir. ***Balik hem lezzetli hem de kirmizi ete gore daha saglikli olusu nedeniyle sofralarimizin vazgecilmez besinlerindendir. Fakat yagda kizartilinca, cok fazla yag cektigi icin sindirimi zor 124

olabilir. Baliklari yikayip kuruladiktan sonra uzerine sivi yag surup una bularsaniz daha az yag cekecektir. ***Buzdolabindaki kotu kokulardan kurtulmak icin bir kase sutu buzdolabina koyun ve 1-2 gun sureyle birakin. Sonra sutu kullanmadan atin. ***Yesil salata yapmadan once, marul ya da kivircik yapraklarina biraz limon suyu ilave etmeyi deneyin. ***Makarnanin haslama suyuna yag ilave ederseniz, kullandiginiz makarna sosu, makarnadan siyrilacak, butunlesmeyecektir. ***Patates salatasi yaparken, haslanip dogranmis patatesleri sogutun ya da dondurucuda soklayin. ***Domatesin kabugunu kolay soymak icin, domatesi kaynayan suyun icinde 10-20 saniye kadar bekletin ve sonra soymayi deneyin. ***Pisirdiginiz kurabiyeleri aylarca hazir ikram olarak saklayabilirsiniz. Soguduktan sonra; plastik buzdolabi postelerinde ya da stretch film ile cift kat sarilarak dondurucuda 3 ay saklanabilir. Cozundurmek icin; kurabiyeleri dondurucudan cikarip, poset ya da sargilarindan cikarin. Tek sira halinde duz bir yuzeye yayin ve 15-30 dakika bekletin. Tuketilmeyen kurabiyeleri agzi sikica kapatilmis kaplarda saklayabilirsiniz. ***Tavugu suda haslayip sonra yemeklerde kullanacaksaniz, once suyun icinde sogumasini bekleyin, sonra parcalayin. Bu sayede lezzeti iki kat artacaktir. ***Sebzelerinizin yesil kalmasi icin soda kullanmayin. Soda C vitaminini yok eder. ***Kizartma yaparken yaginizin kizgin olmasina dikkat edin. Dusuk ateste yapilan kizartmalarda sebzeler cok yag ceker. Ayrica kizgin yaga ilave edilen yeni yag da sebzeler tarafindan hemen emilir. ***Sogani dondurarak saklamanin 3 yolu vardir. Dondurma islemi soganin doku ve yapisini degistirir, bu yuzden dondurulmus sognlar sadece yemek yapiminda kullanilmalidir.

1-Soganlari dograyin ve yagli kagit uzerine koyup, dondurucuda donduktan sonra; alip dondurucu kaplarina ya da torbalarina koyun ve agizlarini kapatin. Bu yontem ile istediginiz zaman istediginiz miktari alip kullanmanizi saglar.

2-Butun sogani dondurmak isterseniz; soyun, yikayin ve plastic buzdolabi posetlerine koyarak dondurun.

3- Ayrica dogranmis soganlari biraz tereyagi ya da siviyagda kavurduktan sonra, sogutup, buzdolabi posetlerinde dondurabilirsiniz.

Kurutma: soganlari dograyin ve firinin en dusuk isi ayarinda kuruttun. Tamamen kuruyunca (kahverengi olmadan) firindan cikarin. Oda sicakliginda hava almayan kaplarda muhafaza edin.

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***Baliklar bir bas sogan, biraz maydanoz, 2 defne yapragi, ince dogranmis yarim limon karisimiyla ovulursa ya da bu karisim baliklarin yuzeyine suruldukten 15 dakika sonra pisirilirse cok lezzetli olur. ***Baliklar pisirilmeden once biraya batirilip kizartilirsa; daha citir ve lezzetli olur. ***Baklagiller tam olarak pismeden tuz ilave etmeyin, pismeden atarsaniz yumusamalari zorlasir. Tuz baklagillerin uzerindeki kabugu sertlestirir ve taneler parcalanir. Kaynamaya basladiktan 10-15 dakika sonra tuz ilave edin. ***Kebap etlerinin daha lezzetli olmasi icin etleri bir cay bardagi sogan suyu, bir cay bardagi zeytinyagi ve bir cay bardagi sut karisimiyla ovup 10-12 saat buz dolabinda bekletip marine edilmeli ve sonra pisirilmelidir. ***Firinda kizartma; etleri, ozellikle kanatlilari pisirmede kolay ve hizli bir yontemdir. Firinda kizartma yapmadan once firini onceden yuksek bir dereceye isitin ve eti piserken kurumamasi icin yaglayin. Yuksek isi etin tadini ve yumusakligini korur. Kanatlilar kizartilirken, gogus kismi altta olarak baslanir ve piserken ters cevrilerek icindeki sivinin esit dagilmasi saglanir. Firin tepsiniz kizarttiginiz etin sekline ve boyutuna uygun olmalidir. Eger tepsi buyuk ise, etiniz kuruyup, yanacaktir. Eger kucukse, etiniz tepsinin kenarlarina yapisacak ve et aromasini kaybedecektir.

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