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Sunday, April 24, 2011

Healthy cooking techniques - metabolic cooking method


Healthy cooking techniques: Boost flavor and cut calories using metabolic cooking method.
Healthy cooking doesn't mean that you have to become a gourmet chef or invest in expensive cookware. You can use basic metabolic cooking techniques to prepare food in healthy ways.
By using healthy metabolic cooking techniques, you can cut fat — and calories. Consider, for instance, that each tablespoon (about 14 grams) of oil you use when frying more adds than 100 calories. To put it in perspective — adults should limit fat calories to no more than 20 to 35 percent of total daily calories. For a 2,000-calorie diet, that means no more than 400 to 700 calories from fat a day. By switching to roasting, you not only eliminate added fat but also allow any fat in the food to drip away.
The healthy metabolic cooking methods described here best capture the flavor and retain the nutrients in foods without adding excessive amounts of fat or salt. Use them often to prepare your favorite dishes. Click the tabs to the left for a description of this healthy metabolic cooking method.
Today I managed to get a good video on how metabolic cooking is so simple to do. Click Here.
When you follow these methods to cut the fat, meat and poultry can be both a tasty and healthy part of your diet.
Meat and poultry are valuable — and for many people, favorite — sources of protein and other important nutrients. They also can be high in fat — adding unhealthy saturated fat and cholesterol to your diet. Higher-fat meat and poultry also tends to be tastier, and you may be tempted to follow in the footsteps of popular celebrity cooks who use higher-fat meat and poultry to in their recipes. But before you do, consider this: With a few simple tricks and tips you can have it both ways — taste and health.
Learn how to choose the healthiest selections of meat and poultry and how to prepare them using low-fat methods. With these tips, you can reduce the fat even in higher-fat marbled cuts.
Selecting meat and poultry
  • Look for key words. Certain words on packaging indicate cuts that are lower in fat. Lean cuts of beef include round, chuck, sirloin or tenderloin. Lean pork or lamb includes tenderloin, loin chops or leg. The leanest poultry is white meat from the breast with no skin.
  • Check percentages. When buying ground beef, look for packages with the highest percentage of lean meat — 90 percent or higher.
  • Check the ground. Ground poultry can have as much fat as ground beef has, or more, because it often includes dark meat and skin. To make the leanest choice, choose ground breast meat, or look for low-fat ground chicken or turkey.
  • Be selective. Choose beef that is labeled "Choice" or "Select" instead of "Prime," which usually has more fat. If you can't resist the higher-fat choices, use them as an occasional indulgence rather than a regular option.
How meat and poultry fit in your healthy diet
Preparing meat and poultry
  • Trim the fat. Cut off any visible, solid fat from meat and poultry. This includes the skin on poultry. When roasting a whole chicken or turkey, leave the skin on during cooking, but remove it and the fat underneath before eating. Also, remove any remaining visible fat from pork and beef before eating.
  • Use marinades. Marinades tenderize meat and keep it moist while cooking. They also can enhance flavor that may be lost when you trim fat. Choose low-fat marinades, such as mixtures of herbs or spices with wine, soy sauce or lemon juice.
  • Go low. Low-fat cooking methods include grilling, broiling, roasting, sauteing and baking. Cooking melts away much of the fat in meat and poultry. So when you cook meat or poultry in your oven, be sure to put it on a rack on a baking pan so that the fat drips away.
  • Skim ahead. Make soups, stews and other dishes in which you boil the meat in liquid a day or two in advance and then refrigerate it. As the dish chills, the fat hardens on the top and you can easily skim it off.
  • Drain the fat. After cooking ground meat, drain the fat from the pan and rinse the meat with hot water. Blot the meat with a paper towel to remove the water.
  • Watch serving sizes. Reducing your portion size reduces your fat and cholesterol intake. Don't exceed 3 ounces (85 grams) of meat. That's about the size of a deck of cards. Three ounces also equals half of a boneless, skinless chicken breast, or one skinless chicken leg with thigh or two thin slices of lean roast beef.

Friday, April 22, 2011

Metabolic Cooking: Making a Healthy Food Options

A lot of people know me as a guy with incredible willpower when it comes to eating; I’m not a guy who eats pizza, desserts, or really anything kind of junk.  However, a lot of people take that to mean that I don’t enjoy food – but that couldn’t be further from the truth.  I love to eat – but I prefer it to be healthy food options; give me a good steak and some fresh vegetables and I’ll be much happier than if I’d just spent some quality time with family and especially my grandson.
That’s why I’m always psyched when I get healthy recipes thrown my way.  As much as I like healthy food, it’s easy to get stuck in ruts with the same things over and over again.  Taking it a step further, now that I’m living with a wife, I have to keep in mind that she doesn’t tolerate a bland diet as easily as I could – and since she likes to cook, new recipes are pretty clutch for my marriage!
As such, I was really fired up when I received an advanced copy of Dave Ruel’s Metabolic Cooking, a new resource consisting of 175 awesome recipes for eating healthy.  If you like John Berardi’s stuff in this regard, you’ll also love Dave’s.


Mixed of Grill Potatoes and BBQ beef cuts.


Metabolic Cooking is a really expansive product, as it provides recipes for breakfasts, chicken/poultry, fish/seafood, red meat, pork, sides, smoothies, snacks, and vegetarian options.  There were several things that really stood out for me about this fantastic resource.
The first thing I really took away from this resource was how to use different spices in cooking.  Never without a  spice rack, as I wanted to use more herbs and spices in our cooking.  I received it – but it’s been sitting idle in our kitchen since October last year simply because I didn’t know when to use things like thyme, cinnamon, coriander, sage, garam masala, sesame seeds, oregano and rosemary.  Sure enough, Dave includes a lot of these in his recipes – and they’ve been delicious additions to meat and vegetables.  Check out the herbed green beans I made the other night.
He does some equally creative stuff with healthy salad dressings, too.
Second, Dave “convinced” me to start eating some lamb again.  I never really resisted including lamb in my diet like a lot of people do nowadays (because they think it’s unhealthy), but I didn’t really have any good recipes that made me want to go out and buy some.  That changed last week when I made some slow cooker chili lamb the other night a metabolic cooking style.



My grandson light brushing of beef BBQ with lemon and lemon grass juice and good form of metabolic cooking.


Third, Dave gave me something to do with the coconuts and fresh pineapples in our front yard during our time in our kampong  in Kuala Pilah.  Check out this pina colada smoothie (yes, I even hacked up the coconut and pineapple myself).  Before and afters:
Fourth, my wife and I eat a fair amount of ground beef, which almost always comes in one-pound packages.  The problem is that 16 oz of meat cooks up to 12oz of meat – and I’ll eat 7-8oz and my wife will eat 4-5oz.  In other words, there are zero leftovers after we have dinner – and I get hangry (a combination of hungry and angry) when there’s nothing kicking around the next day for me to take to work.  Dave’s got a great recipe called “Mexi Chicken-Eggs Skillet” that adds eggs (and some vegetables) to the ground chicken, which thickens it up and ensures that you’ll have some leftovers.

When all was said and done, my wife and I both had our dinners – and then had enough for lunch for both of us to take to work the next day.  And I wasn’t hangry at all.
Fifth, on the logistical side of things, Dave has a cool feature in his e-book that allows you to easily navigate back and forth from the individual recipes to the table of contents (and vice versa).  I hadn’t seen this before in an e-book and I absolutely love it (so much, in fact, that I plan to incorporate something similar where appropriate in my future products especially with regards to metabolic cooking).
For those looking to lean out (or gain muscle, for that matter), Dave provides nutritional facts for each recipe and advice on whether to include it as a protein and fat, protein and carbo, or “mixed” meal.  So, it’s not just recipes; it’s very useful advice as well.
In case you couldn’t tell by now, I give this product about 47 thumbs up, as evidenced by the fact that all I’ve been doing is eating healthy food (and a lot of it) ever since it arrived.  I mean, can you argue with this Lemon Herb Chilly Chicken?  Not bad for a meat-head strength coach, huh?

The best part is that since Metabolic Cooking is brand new way of cooking your healthy food. Trust me: this is a resource you will use for years to come.  Pick up a copy and you won’t be disappointed: Metabolic Cooking.

BBQ - Another Choice for Metabolic Cooking

The most popular method for those who grill in their back yards - is the style where the food is cooked directly over the source of heat.  This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners thus melting excess fat which is also an alternative in metabolic cooking.  Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique.  If sauces are desired, they can be added before hand, during the cooking process, or even after the food comes off the grill.  These choices of BBQ metabolic cooking will all create different and enjoyable tastes and flavors.


A healthy metabolic cooking - BBQ in my backyard


My grandson trying his skill on BBQ - in backyard open BBQ pit

The second  barbeque metabolic cooking technique uses heat indirectly.  This is more appropriate when you're cooking much larger or whole cuts of meat, such as especially thick steaks, roasts, a whole hog, or a pork shoulder.  When you're cooking using this method, the food is cooked away from the actual source of heat.  This usually requires a water pan of some kind in order to maintain the moisture level of the food.  The temperatures generally sit in around 250ºF.  During this metabolic cooking method, the lid of the barbeque remains closed most of the time, and the length of the cooking is much longer than in the first method.  When you're using an indirect barbeque cooker, there is usually an additional fire box that allows you to combine charcoal and wooden logs for burning.  This allows the heat and the smoke to rise through the cooking chamber where the meat is, so that it is heated perfectly.  The rule of thumb of this metabolic cooking technique is a low temperature for a long time, slowly melting so with evaporating any excess fat in the food.
No matter which method you use, it's important not to cook your meat too quickly.  If the internal temperature of your meat rises too quickly as you cook it, the water and the fat within it will be expelled before the collagen is able to melt.  This means that your cut will be dry and tough.  However, you cannot cook too slowly or you will risk a bacterial contamination.  Though there is a fine line for barbequing properly, it's important to find that line and stick to it.

If you're already dealing with a cut of meat that is tough, such as a brisket or a pork roast, consider metabolic cooking, a slow process as the collagen adds flavor to the meat and the excess vaporize.  If you buy a less tough, more expensive cut, you can cook at a higher temperature for a shorter period of time. This is why ribs and steaks take such a short time to cook, while pork shoulders or beef brisket can run up to 20 hours.

As a final note, it's important to have fun while you barbeque! However to ensure continuous fun, metabolic cooking of BBQ will be the best way. Your pleasure will come through in your cooking as it will leave you motivated, healthy metabolic cooking  and willing to try new and interesting things.

Healthy Metabolic Cooking

Perhaps metabolic cooking one of the best ways to lose weight is by bringing in your cooking skills to good use in order to whip up much healthier foods in the kitchen. This allows you to be more in control about the kind of food you eat, and this also fills up your refrigerator with healthier leftovers rather than the usual chips and beer.

The basic idea in metabolic cooking to ensure  healthy dishes which produce lower calories on the food which you cook. To do that, you need can reduce, substitute or eliminate certain ingredients rich in fats, sugar and salt content, but still without sacrificing flavor. For one, replace your usual oil ingredients with buttermilk - this not only lessens calories in pancakes and waffles, but also increases the amount of protein and calcium in your diet. You can also mix yoghurt with low fat milk as a substitute for buttermilk.

As much as possible, use products which are low in fat, low in sugar or low in salt. For instance, cheese and full milk are both rich in fat content, but because you also need calcium and protein, you can dairy products with low fat content such as cottage cheese and plain yoghurt for your breakfast meals, and a bit of Parmesan cheese for your pasta dishes. Replace your standard cooking oil with canola oil or olive oil, when frying or steaming food. To reduce sodium content, rinse or strain canned beans or other canned goods with sodium, or throw away the seasoning or at least minimize its use when cooking foods. In your metabolic cooking you may add flavor to your meals, use herbs and spices such as onions, pepper, mustards, and other onion family vegetables, instead of the usual salt. To reduce sugar intake, replace sugar with lemon, vanilla or orange extracts to sweeten the dish flavor, especially when making desserts, marinades or baked pastries. Instead of sweets for desserts, substitute for fruits to add more fiber into your diet such as bananas, mangoes, and melons.

Frying is often discouraged when making metabolic cooking food, since it requires oil into your diet. You can opt to use other cooking methods which ensure less fat content and less oil in your meals, such as grilling, boiling, and baking. Unlike frying which is often used for packaged or processed foods such as sausages and hotdogs, baking, grilling and boiling allows you to use fresh foods. Dutch oven may be used in metabolic cooking is one way to broil healthy stews and soups. For more ways how to cook healthy food, you can always look for Dutch oven information

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HOW COOKING A DIET FOOD IS VERY IMPRTANT

Thursday, April 21, 2011

Why Only Blame Nasi Lemak Reason for Obesity!!

Nobody can deny that, Nasi Lemak still the top choice Malaysia breakfast. However, today Nasi Lemak is blame for obesity amongst school children. I think it is very unfair just to pick Nasi Lemak which now will be ban from school canteen soon. I don't think so nasi lemak is the major contribution to obese state of our young. Nasi Lemak has been around since the very day, nobody can really remember when. Obese is not an issue than, but now nasi lemak is ban from selling at school canteen. I don't really sure the motive behind this move as announced by the health minister and what is the real agenda for that kind of drastic action.
Nasi Lemak is our Malaysian favorite food, especially during breakfast. Children being obese is an obvious availability of new found snacks since mid- 90s, such as nuggets, chicken,beef, mini burger, hot dog stick, fish ball stick, samosa, rolls and many more modern food similar to the fast food junkie meal. These junkies were only made available by the fast food chain, but those kind of food from this chain are now flooding the market place which ends up in school canteen.
So Mr Health Minister don't blame nasi lemak!!! the above junkie snack manufacture are the major culprit. Further to that, why school allows soft drink and carbonated drink vending machine been located in school area. Knowing very well, the high sugar content of these drinks is the other major contribution to obesity.

Wednesday, April 20, 2011

Don't Wash Your Chicken Before You Cook - What Do You All Think? It and 9 Other Surprising Tips

Don't Wash Your Chicken Before You Cook - What Do You All Think? Is it weird sound ridiculous!!
By Kemp Minifie, Gourmet Live

Let’s just admit it: Americans chow down on a lot of chicken—82.2 pounds per person in 2010 alone! So here are 10 things you should know about our favorite fowl, safety tips included.

For the best possible bird, DON’T:

1. Wash the Chicken
This may come as a shock to all of you who automatically rinse your poultry just before cooking. It certainly was for me. So what’s the big deal? Cross contamination! Rinsing your chicken is an ideal way to spew nasty pathogens all over your sink and the surrounding area. Rinsing never did get rid of pathogens anyway. Instead, try to get the meat onto the baking pan with as little contact as possible. Then wipe down your counter with hot soapy water or a mixture of hot water and 1 tablespoon liquid bleach.

2. Use an Old Plastic Cutting Board
There’s an ongoing controversy about the safety of wood versus plastic boards for cutting raw chicken. As it turns out, old plastic cutting boards must be run through a dishwasher to be sanitized. Wood boards, on the other hand, are equally clean after a hand washing.
Related: Is the Cupcake Trend Over Yet?

3. Forget to Wash Your Hands
You can’t be reminded often enough: Wash your hands well and scrub under your nails. Have you noticed that chefs and serious cooks don’t have long nails? And they tend not to wear jewelry, either. Both provide great hiding places for bacteria. That mysterious stomach bug you had could very well have been a case of food poisoning from your own kitchen.

4. Ignore the Magic Number
A lot of cooks still aren’t aware that the folks at the USDA dropped the recommended safe temperatures for all cooked poultry five years ago to 165°F. The good news is that this results in juicy, tender meat. (The old temperatures were 180°F for a whole roast bird tested in the thigh, or 170°F for a breast. Both often result in dry-as-cotton meat.)

5. Pull It Out When it Looks Done
The best way to know when your chicken has reached the magic number is an instant-read thermometer. “You really can’t tell by looking,” says Diane Van, Manager of the USDA Meat and Poultry Hotline, who suggests you may want to test your chicken in more than one spot. This is particularly important with a whole roast bird: Test both thighs and the thickest part of the breasts—some of the chickens these days sport boobs big enough to fill a double-D bra.

6. Pick Your Chicken from the Front of the Shelf
At the market, look for the most distant sell-by date. This means searching in the back of the stacks because the oldest chicken is usually stuck in front. Don’t be afraid to be a nuisance at the poultry case. (The re-stockers of the chicken shelves at my local market roll their eyes when they see me coming.)

See Also: ScarJo's A Carb Queen! 5 Things She Actually Eats

7. Let Your Chicken Hang Around
Cook your chicken within two days of buying it. Home fridges are warmer than the ones in stores (which can go as low as 26°F), and tend to be opened often. Keep it any longer and, even if the sell-by date is way in the future, you’ll probably end up tossing it once you open the package to that telltale, hold-your-nose, the-chicken’s-gone-off aroma. Out to the garbage it goes, leaving you scrambling to figure out something else for dinner. Sound familiar?

8. Throw Out the Scraps
Once this is ingrained into your routine, you’ll wonder why you didn’t start a long time ago. When you’ve got a decent pile of scraps, parts, skin, and bones, dump them in a pot and make a homemade chicken stock. I just can’t bear to spend money on something that’s not only easy to make but also tastes so much better than anything you can buy.

9. Trim All the Fats
The fat police want us to skim and snip every bit of fat from our meat and stocks, but chicken fat has some winning qualities. It is high in palmitoleic acid, which is thought to be an immune booster, and it can also be a source of oleic acid, which is a good thing for cholesterol. Also, poultry fats are low in polyunsaturated fatty acids, making them more stable than other fats at higher heat.

10. Roast or Broil It
Isn’t crisp skin and tender, juicy meat what we most yearn for in chicken? But how to reach that double-whammy nirvana? High-heat roasting doesn’t always result in perfect skin, and broiling can dry out the meat. Here’s a chef tip: Pan-roast your chicken.

Monday, April 18, 2011

The Better Rice - Metabolic Cooking Rice - Brown Rice

Pearl Oryza is among the few varieties of new-age rice in India. It is a brand of rice that has taken a whole new approach to the production and processing of rice. Pearl Oryza is a semi polished brand of rice that is as good as brown rice. Pearl Oryza rice is better than all the common varieties of rice sold in the market as it is packed with nutrients. Doctors recommend eating rice with nutrients as opposed to ordinary rice which is just all empty calories and the production method of Pearl Oryza ensures that rather than plain rice, Pearl Oryza feel more energetic and active. This is possible because consuming metabolic cooking rice of the low glycemic index of the Pearl Oryza rice. Further, the unique milling process of the metabolic cooking rice ensures that it remains as semi polished. As a result, all the layers of bran and husk are preserved along with many vitamins and minerals. This makes Pearl Oryza as good as brown rice in terms of the nutritive quality. While brown rice can be coarse and difficult to digest, Pearl Oryza rice is smooth and easy to digest and be absorbed.
The variety of the Pearl Oryza rice is RNR which means that it is an organic product that is semi-polished. This RNR variety is in fact among the best of metabolic cooking rice varieties and it is prescribed by doctors as part of healthy diet. The advantage with eating RNR rice is that the rice has ample protein content and low sugar. It has all the benefits of unprocessed rice like while being much more palatable. It is suitable for people of all ages and also has a much better taste than ordinary rice. It is also the rice variety that presents no health risks.
The main advantage of Pearl Oryza rice is that it is made by a cultivation method that is different from the ordinary methods of rice cultivation. The best paddy seeds are selected for cultivation and they are sowed in soil that is better than the ordinary type of soil. Like brown rice, a long cultivation cycle is followed and no mechanical devices are sued in harvesting. The fertile soil requires no fertilizers and manure is used. No pesticides or chemicals are used either and the result is metabolic cooking rice, brimming with nutrition.

Pearl Oryza metabolic cooking rice is redefining the way in which rice is harvested in the country. So far people had only two choices when it came to rice; one was brown rice and the other was milled or polished rice. As there were few takers for brown rice, milled rice became the popular standard, but it has come to be criticized for its poor nutrient content. Active rice is the new choice that is being introduced by Pearl Oryza. Thus metabolic cooking rice has high fiber content as well as many essential vitamins and minerals.