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Once upon a chef : the cookbook : 100 tested, perfected, and family approved recipes
\"With the authority of a professional chef and the practicality of a busy working mom, [the author] teaches you to improve your cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers\"--Amazon.com.
Book
Effects of Sous-Vide on Quality, Structure and Flavor Characteristics of Tilapia Fillets
To investigate the effects of traditional high-temperature cooking and sous-vide cooking on the quality of tilapia fillets, muscle microstructure, texture, lipid oxidation, protein structure, and volatile compounds were analyzed. In comparison with samples subjected to traditional high-temperature cooking, sous-vide-treated samples exhibited less protein denaturation, a secondary structure dominated by α-helices, a stable and compact structure, a significantly higher moisture content, and fewer gaps in muscle fibers. The hardness of the sous-vide-treated samples was higher than that of control samples, and the extent of lipid oxidation was significantly reduced. The sous-vide cooking technique resulted in notable changes in the composition and relative content of volatile compounds, notably leading to an increase in the presence of 1-octen-3-ol, α-pinene, and dimethyl sulfide, and a decrease in the levels of hexanal, D-limonene, and methanethiol. Sous-vide treatment significantly enhanced the structural stability, hardness, and springiness of muscle fibers in tilapia fillets and reduced nutrient loss, enriched flavor, and mitigated effects on taste and fishy odor.
Journal Article
The wok : recipes and techniques
\"The obsessive mastermind behind one of the decade's best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok. J. Kenji López-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics-the mechanics of a stir-fry, and how to get smoky wok hei at home-you're ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco-Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes-including simple no-cook sides-explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner\"-- Provided by publisher.
Book
Optimizing sweet potato production: insights into the interplay of plant sanitation, virus influence, and cooking techniques for enhanced crop quality and food security
This study investigates the impact of sweet potato plant sanitation on the yield and external and internal quality root storage exploring the nutritional content affected by various cooking methods (raw, boiled, and oven-cooked). The presence of viruses, and concretely of the sweet potato leaf curl virus (SPLCV), in sweet potato propagation material is shown to significantly reduce yield and modify storage root quality. Notably, the research reveals a substantial improvement in crop yield and external quality, reinforcing the efficacy of plant sanitation methods, specifically apical meristem culture, in preserving the overall productivity of sweet potato crops. Furthermore, the investigation identifies a noteworthy decrease in starch content, suggesting a dynamic interaction between plant sanitation and starch metabolism in response to viral diseases. The study also delves into the alteration of mineral absorption patterns, shedding light on how plant sanitation influences the uptake of essential minerals in sweet potato storage roots. While the health status of the plants only slightly affected magnesium (Mg) and manganese (Mn) accumulation, indicating a potential resilience of mineral balance under virus-infected conditions. Moreover, the research identifies significant modifications in antioxidant levels, emphasizing the role of plant sanitation in enhancing the nutritional quality of sweet potatoes. Heat-treated storage roots, subjected to various cooking methods such as boiling and oven-cooking, exhibit notable differences in internal quality parameters. These differences include increased concentrations of total soluble solids (SS) and heightened levels of antioxidant compounds, particularly phenolic and flavonoid compounds. The observed increase in antioxidant capacity underscores the potential health-promoting benefits associated with plant sanitation practices. Overall, the study underscores the critical importance of plant sanitation in enhancing sweet potato production sustainability, contributing to food security, and supporting local agricultural economies. The results emphasize the need for further research to optimize plant sanitation methods and promote their widespread adoption globally, providing valuable insights into the complex relationships in food quality.
Journal Article
Start here : instructions for becoming a better cook
\"More than 150 recipes--and techniques--for cooking with creativity and confidence\"-- Provided by publisher.
Book
Effect of Processing on Volatile Organic Compounds Formation of Meat—Review
Meat is a rich source of different volatile compounds. The final flavor of meat products depends on the raw material and processing parameters. Changes that occur in meat include pyrolysis of peptides and amino acids, degradation of sugar and ribonucleotides, Maillard’s and Strecker’s reactions, lipid oxidation, degradation of thiamine and fats, as well as microbial metabolism. A review of the volatile compounds’ formation was carried out and divided into non-thermal and thermal processes. Modern and advanced solutions such as ultrasounds, pulsed electric field, cold plasma, ozone use, etc., were described. The article also concerns the important issue of determining Volatile Organic Compounds (VOCs) markers generated during heat treatment.
Journal Article
Innovative cooking techniques in a hospital food service: Effects on the quality of hospital meals
•Low-aggression gastronomic procedures—the Niko Romito Food Processing Technique—are associated with reduction of food waste and improvement of customer satisfaction compared to traditional procedures.•The Nutritional Intelligence project, based on the gastronomic method proposed in the Niko Romito Food Processing Technique, was able to improve the capacity of the hospital catering system to provide patients with meals with an adequate supply of energy and nutrients.
The hospital catering service plays a decisive role in responding to clinical and nutritional needs and in providing food that is acceptable to patients. Unfortunately, at the moment, most hospital catering services provide a service deemed insufficient by users and are burdened by a high proportion of food waste that may negatively affect the nutritional and clinical status of patients. The aim of this study was to verify the efficacy of the NI-Nutritional Intelligence project in improving the nutritional and sensorial quality of hospital meals.
The study was conducted in the Cristo Re Hospital of Rome (Italy), where two different cooking techniques were compared: traditional procedures and the low-aggression gastronomic procedures of the Niko Romito Food Processing Technique. Data were collected on both objective (food waste) and subjective (customer satisfaction) evaluations of the food service.
The proportion of participants wasting at least 50% of dishes served dropped from 25.9% to 20% for the first course, from 32.8% to 20% for the main course, and from 29.3% to 20.4% for the side (P < 0.05 in all cases). Regarding customer satisfaction, the percentage of participants who gave a positive opinion on the variety of the menus gradually increased from 74.1% to 95% (P < 0.05). The same happened for opinions concerning the presentation of the dishes (smell, color, flavor): positive judgments went from 51.7% to 76% (P < 0.05). The overall scoring of the food service (0–10) went from 6.38 ± 2.3 to 7.6 ± 2.1 (P < 0.05).
The hospital catering service must be able to provide patients with meals with an adequate supply of energy and nutrients to allow them to recover their health and reduce hospital stays. The Nutritional Intelligence project, based on the gastronomic method proposed in the Niko Romito Food Processing Technique, significantly reduces food waste and improves customer satisfaction without imposing service costs related to catering staff and foodstuffs.
Journal Article
Turkish Terms and Techniques in Today’s Culinary Culture / Günümüz Mutfak Kültüründe Türkçe Terim ve Teknikler
Turkish cuisine is among the ancient cuisines with various cultural interactions fed by a wide geography and long historical accumulation. The correct application, conservation and sustainability of Turkish cuisine is very important. Within the scope of this research, in order to serve the cultural sustainability of Turkish cuisine, it is aimed to compile cuisine related Turkish terms and techniques from various sources and experts. Anecdotal case study model and interview technique are used among qualitative research methods in concluding the study. Terms such as âheste, bastı, çıtır, gevrek, herle, piyaz and söğüş, as well as techniques such as ağartmak, dövmek, kavurmak, kefini almak and tıklatmak will contribute to the reconstruction of tradition and the proper transmission of culture. As a result of the research, Turkish terms and techniques that can be used as a course material in the field of gastronomy will be revealed in a specific way. The results of the research will be useful in developing standard recipes that can be used in institutions and organizations’ training and education in the field of gastronomy, preparing technical books and application sets for kitchen applications and development occupational standards.
Journal Article