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"COOKING - Methods - Quick "
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Milk Street simple
\"The James Beard Award-winning team at Milk Street delivers 200 easy, clever recipes you can just cook: the world's greatest culinary ideas, distilled to their essence and simplified for weeknight meals. Each of these 200 recipes works with just a handful of ingredients and short active cooking time; these dishes are done when you need them, or hands-off so you can let them cook while you do something else. The keys are high-impact ingredients, transformative techniques, powerful flavor combinations, and layers of texture. Milk Street Simple recipes help turn a straightforward bowl of pasta or a head of roasted cauliflower into a delightful meal, with no fuss and recipes that are endlessly flexible\"-- Provided by publisher.
Book
Health Professionals’ Knowledge and Views on the Use of Convenience Cooking Products: An Australian Cross-Sectional Study
Background/Objectives: Convenience cooking foods have gained popularity as they reduce the time and effort spent on preparation. These types of products are often deemed unhealthy and low in nutrients. However, if these products had an adequate serving and variety of vegetables and healthful sources of protein, they could be a good time-efficient and cost-effective alternative. However, there is no established evidence on health professionals’ opinions and ideas about convenience cooking products, nor is their information whether if they consume them or recommend them to their patients/clients, or whether they could provide a solution when patients are confronted with decision fatigue. The objective of the present study is to define the opinions that health professionals have regarding convenience cooking products and their healthfulness, if they use these products themselves, if they recommend these products to clients, and their ideas regarding decision fatigue and the use of convenience cooking products. Methods: A cross-sectional survey analysed the opinions of 143 Australian health professional participants, including dietitians, nutritionists, and doctors on their use of the products, if they recommend them to their clients, their health opinions of the products and decision fatigue. Results: The findings indicate that 74.8% of the participants use convenience products. The participant’s professions (p = 0.0014) and their personal usage of the products (p = 0.0154) significantly correlated with their recommending these products. Additionally, 86.7% of participants believed that decision fatigue impacts food choices. Conclusion: These insights highlight the complex role of convenience cooking products in dietary practices, particularly for time-poor individuals, and provide insight into the potential for future improvements in the nutritional formulations of these products to enhance their acceptability among health professionals.
Journal Article
Cravings. Hungry for more
\"This follow-up [to Cravings] takes us further into [Teigen's] kitchen--a kitchen now marked by new parenthood, a need for some quicker meals, and multi-purpose sauces and condiments, without sacrificing any of [her] signature need for maximum flavor. Through 100 full-flavored, family-friendly recipes, Teigen shows how to make cooking part of a stylish-but-busy lifestyle\"-- Provided by publisher.
Book
Effect of Soaking Conditions and Fuzzy Analytical Method for Producing the Quick-Cooking Black Jasmine Rice
The quick-cooking rice product is an interesting product for the market which is easy to cook, with good sensorial qualities and health benefits. This work aimed to study the effect of the soaking conditions, namely baking powder concentration (0.1, 0.2, or 0.3%), soaking temperature (room temperature, 50 or 60 °C), and soaking time (10, 20, or 30 min), in order to improve the physical properties and also the sensory characteristics, with high bioactive compound content, of Quick-Cooking Black Jasmine Rice (QBJR). The physical properties of the final product, namely the rehydration capacity, morphology, and texture, were observed. Moreover, the total phenolic, total flavonoid, and total anthocyanin were determined. The results showed that the samples with a high baking powder concentrations soaked at high temperatures for longer time affect the low rehydration capacity with a high hardness value and a decreased bioactive compound content. In addition, the sensory score including softener, flavor, and overall acceptance were lower score. Moreover, to determine the best soaking condition with complex data, the Fuzzy Analytical Method (FAM) was performed by an online FAM program. The results showed that soaking at room temperature for 30 min in 0.1% of baking powder showed the highest overall performance index of 6.52.
Journal Article
Antoni in the kitchen
The food guru and member of the Netflix show \"Queer Eye\" unveils the stylishly accessible, healthy recipes fans have been waiting for.
Book
Enhanced Quick-Cooking Red Beans: An Energy-Efficient Drying Method with Hot Air and Stepwise Microwave Techniques
This research introduced an energy-efficient drying method combining hot-air drying with stepwise microwave heating for producing quick-cooking red beans. Crucial parameters such as the effective diffusivity coefficient (De), and specific energy consumption (SEC) were examined across varying conditions with the aim of optimizing the drying condition. The results showed that De and SEC varied in a range of 0.53 × 10−9–3.18 × 10−9 m2·s−1 and 16.58–68.06 MJ·(kg·h−1)−1, respectively. The findings from the response surface methodology indicated that optimal drying conditions for cooked red beans are achieved at a hot air temperature of 90 °C, a microwave power of 450 W (corresponding to an initial intensity of 2.25 W·g−1), and a rotational speed of 0.2 Hz. These conditions lead to the maximum effective diffusivity coefficient and the lowest specific energy consumption. Further investigations into step-up (150–300 W to 300–450 W) and step-down (300–450 W to 150–300 W) microwave heating modes were conducted to refine the drying process for enhanced energy efficiency. The synthetic evaluation index revealed that step-down microwave heating strategies of 450 W-to-150 W and 300 W-to-150 W, applied at a temperature of 90 °C and a rotational speed of 0.2 Hz, were notably effective. These methods successfully minimized energy use while preserving the quality attributes of the final product, which were comparable to those of traditionally cooked and freeze-dried red beans. The combined approach of hot-air drying with step-down microwave heating presents a promising, energy-saving technique for producing quick-cooking beans that retain their rehydration qualities and texture.
Journal Article
Milk bar life : recipes & stories
Christina Tosi of Momofuku Milk Bar bakes one-bowl treats, grills with skills, and embraces simple, nostalgic--and often savory--recipes made from supermarket ingredients.
BOOK
Pulsed Electric Field for Quick-Cooking Rice: Impacts on Cooking Quality, Physicochemical Properties, and In Vitro Digestion Kinetics
Pulsed electric field (PEF) is one of the emerging technologies that has been applied in many aspects of the food industry. This study examined the impacts of a PEF on the cooking quality, physicochemical properties, nutritional factors, and in vitro protein and starch digestion of two varieties of rice, including Jasmine 105 (white non-glutinous rice) and San Pa Tong 1 (white glutinous rice). Response surface methodology (RSM) and a three-level, three-factor Box–Behnken design were employed to assess the effects of the pulse number, electric field strength, and frequency on cooking time. The findings demonstrated that the number of pulses was a crucial factor influencing cooking time. Under optimal conditions (3347–4345 pulses, electric field strengths of 6–8 kV/cm, and frequencies ranging from 6 to 15 Hz), the rice cooking time was significantly reduced by 40–50% (p < 0.05) when compared to a conventional method. Moreover, PEF-treated rice showed a significant enhancement in in vitro protein and starch digestibility (p < 0.05), as well as retained a higher content of rapidly digestible starch. These results suggested that PEF treatment is a promising green technology for producing a novel quick-cooking rice with an improved eating quality.
Journal Article
A splash of soy : everyday food from Asia
\"Named after the simplicity and usefulness of soy, Lara Lee's new cookbook introduces 80 game-changing recipes that close the gap between classic Asian dishes and quick-to-table family meals. There are recipes that only require a little chopping and a boiled kettle, as well as 15, 30, and 45 minute meals fit for weeknight dinners or no-fuss dinner parties\"-- Provided by publisher
Book
Automatic summarization of cooking videos using transfer learning and transformer-based models
The proliferation of cooking videos on the internet these days necessitates the conversion of these lengthy video contents into concise text recipes. Many online platforms now have a large number of cooking videos, in which, there is a challenge for viewers to extract comprehensive recipes from lengthy visual content. Effective summary is necessary in order to translate the abundance of culinary knowledge found in videos into text recipes that are easy to read and follow. This will make the cooking process easier for individuals who are searching for precise step by step cooking instructions. Such a system satisfies the needs of a broad spectrum of learners while also improving accessibility and user simplicity. As there is a growing need for easy-to-follow recipes made from cooking videos, researchers are looking on the process of automated summarization using advanced techniques. One such approach is presented in our work, which combines simple image-based models, audio processing, and GPT-based models to create a system that makes it easier to turn long culinary videos into in-depth recipe texts. A systematic workflow is adopted in order to achieve the objective. Initially, Focus is given for frame summary generation which employs a combination of two convolutional neural networks and a GPT-based model. A pre-trained CNN model called Inception-V3 is fine-tuned with food image dataset for dish recognition and another custom-made CNN is built with ingredient images for ingredient recognition. Then a GPT based model is used to combine the results produced by the two CNN models which will give us the frame summary in the desired format. Subsequently, Audio summary generation is tackled by performing Speech-to-text functionality in python. A GPT-based model is then used to generate a summary of the resulting textual representation of audio in our desired format. Finally, to refine the summaries obtained from visual and auditory content, Another GPT-based model is used which combines the output of the frame summary and audio summary modules and give the final enhanced summary. By minimizing the complications involved with traditional and sophisticated methodologies, this research helps with the development of a straightforward but efficient cooking video summarization system. The results achieved in the work are on par with the existing work in the respective field which demonstrates comparable performance and efficacy in converting cooking videos into detailed recipe texts.
Journal Article