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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
Parental Culinary Skills and Children’s Eating Behavior in Brazil: A Cross-Sectional Study
Background: Childhood obesity is a persistent global health challenge, often rooted in early-life dietary patterns shaped within the home environment. Objective: To investigate the association between parents’ culinary skills, children’s eating behavior, and the degree of child involvement in family culinary practices. Methods: A cross-sectional, analytical study. In the public and private schools in southern Brazil. A total of 205 families with children aged 3 to 13 years participated. Parents or caregivers answered a structured questionnaire on culinary skills and sociodemographic variables. Children’s eating behavior was assessed through the validated Brazilian version of the Children’s Eating Behaviour Questionnaire (CEBQ). Student’s T test was used to compare means, and Pearson’s chi-square or Fisher’s exact test to compare proportions. Multivariate linear regression was applied to control for potential confounders. Analyses were conducted using SPSS version 27.0 and R software. Results: Most parents (90.7%) reported cooking regularly, and 65.9% involved children in cooking activities. The predominant culinary profile (40%) was classified as “convenience cooking,” marked by frequent use of processed ingredients. Healthier parental cooking practices were positively associated with adaptive eating behaviors in children, reflected by lower food fussiness, satiety responsiveness, food responsiveness and food refusal scores and higher enjoyment of food scores domains of the CEBQ. Conclusions: Despite the high prevalence of routine cooking, convenience-oriented practices remain dominant, reflecting broader sociocultural patterns. Engagement in healthier cooking practices was positively associated with more favorable eating behaviors in children. These findings underscore the importance of promoting culinary education and parental involvement in cooking as strategies to support healthy childhood eating behaviors.
Journal Article