Bonjour!
  • Home
  • Bio
  • Culinary Tours
  • Culinary Classes
  • Cookbook
  • La Galette Berrichonne
    • 7 course dinner
    • Catering
  • Contact
  • More
    • Photo Journal >
      • Photo Journal - Page 2
    • Food For Thought
    • Payments
    • Friends
  • Home
  • Bio
  • Culinary Tours
  • Culinary Classes
  • Cookbook
  • La Galette Berrichonne
    • 7 course dinner
    • Catering
  • Contact
  • More
    • Photo Journal >
      • Photo Journal - Page 2
    • Food For Thought
    • Payments
    • Friends

It's All In The Wrist

8/13/2010

0 Comments

 
Well, not just the wrist, but actually, food preparation technique matters.  I've confessed, I'm the newbie when it comes to truely understanding the skills of culinary art.  A pot, a box, water......what else do you need to know?  For many, it's just the love of the experience, you cook because you love the experience and the result and it's satisfying on many levels.

What I'm getting intrigued with is that there are "things happening" that we usually aren't consciously aware of unless we are nutritionists (or some other type of food scientist).  Here is an article that I found interesting because it points out how one small, simple, but intentional action can enhance a dish, not only in quality of flavor but will lead to a greater nutritional value. 

Here is an exerpt from a George Mateljan Newsletter:

"Healthy Food Tip Is it true that cabbage loses its health-promoting sulfur compounds six hours after it is cut? How long after it is cooked will cabbage lose its sulfur compounds?

Cabbage does not lose all of its sulfur compounds six hours after being cut, nor does it lose all of its sulfur compounds after being cooked. Much of the sulfur in cabbage and other foods is attached either to proteins or related compounds, and this attachment prevents it from being lost completely. There are several dozen sulfur-containing derivatives of the amino acid cysteine found in cabbage and an equivalent number of associated sulfoxides as well. Other sulfur-containing (thiol) molecules are formed when cabbage is cooked. While some of these compounds are definitely volatile and lost during cooking, or over time after the cabbage has been chopped, not all are removed. In addition, the cutting process may actually increase certain health benefits since some of the newly formed (and transformed) sulfur-containing molecules have been shown to have cancer-preventive properties. This includes the sulfur-containing glucosinolates, which are formed when an enzyme called myrosinase is activated. Because the cutting and chopping of the cabbage is an event that activates myrosinase enzymes, it's actually helpful to let your chopped cabbage sit for a few minutes before cooking it (if you are planning to cook it). This time period will let the myrosinase enzymes convert some of the original sulfur-containing molecules in cabbage into glucosinolates. If you cook your chopped cabbage immediately after chopping, the heat will denature the myrosinase enzymes and the sulfur-containing glucosinolates will be unable to form. I haven't seen studies showing the rate of sulfur-related changes in cooked cabbage over time. Nor have I seen studies showing sulfur-related changes in chopped raw cabbage. It's the antioxidant nutrient loss-and particularly the vitamin C loss-that shows up as most time-sensitive in both chopped raw cabbage and chopped cooked cabbage. Overcooking vegetables, including cabbage, is one of the best ways I know to rob vegetables of their nutrient benefits; when it comes to cabbage this includes its sulfur-related benefits. I recommend about five minutes (at most) for the steaming or "Healthy Sautéing" of raw cabbage. Prior to cooking, I recommend about the five-minute waiting period to allow sulfur-related changes to occur in the freshly chopped cabbage. Virtually all types of cabbage will store safely in the refrigerator in whole-head form for at least one week. But a partly chopped cabbage head should be tightly covered and kept for no more than three to five days. Many raw cabbage recipes will contain either vinegar or lemon juice and these acidic liquids will help preserve the refrigerated cabbage-containing recipe over a period of several days. For optimal health benefits, however, I recommend enjoying a raw cabbage dish as soon as possible after it has been prepared. For more information on this topic, please see:
  • Cabbage
References: Rossner J, Kubec R, Velisek J, et al. Formation of aldehydes from S- alk(en)ylcysteines and their sulfoxides. Eur Food Res Technol. 2004;215(2):1438-2377. Rungapamestry V, Duncan AJ, Fuller Z, et al. Changes in glucosinolate concentrations, myrosinase activity, and production of metabolites of glucosinolates in cabbage (Brassica oleracea Var. capitata) cooked for different durations. J Agric Food Chem. 2006;54(20):7628-34. Verkerk R, Dekker M. Glucosinolates and myrosinase activity in red cabbage (Brassica oleracea L. var. Capitata f. rubra DC.) after various microwave treatments. J Agric Food Chem. 2004;52(24):7318-23. West LG, Meyer KA, Balch BA, et al. Glucoraphanin and 4-hydroxyglucobrassicin contents in seeds of 59 cultivars of broccoli, raab, kohlrabi, radish, cauliflower, brussels sprouts, kale, and cabbage. J Agric Food Chem. 2004;52(4):916-26. If you have any questions about today's Healthy Food Tip Ask George Your Question "

0 Comments



Leave a Reply.

    Elaine Parny

    When Roland and I met, I was one of those people who opened the box or can and warmed up the family meal.  After our marriage in 2005, I truely began to appreciate what food is really about, not only that it can taste very good, and be nutritious, but that it can be a celebration of who you are and the people that you share it with.

    Archives

    December 2012
    August 2012
    July 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011
    September 2011
    August 2011
    July 2011
    April 2011
    March 2011
    February 2011
    January 2011
    December 2010
    November 2010
    October 2010
    September 2010
    August 2010

    Categories

    All
    Ambiance
    Appetite
    Architecture
    A Taste Of Leberry
    A Taste Of Le Berry
    Bad Food
    Bees
    Biochemical Processes
    Bio Compatability
    Bio Incapatability
    Bio-incapatibility
    Blackberries
    Body Awaremness
    Body Awareness
    Bread
    Buffets
    Butter
    Butternut Squash
    Camel\'s Milk
    Canning
    Chard
    Chef Roland Enterprises
    Chestnuts
    Chicken
    China & US Food Markets
    Christmas Food
    Christmas Foods
    Collapsed Hive Syndrome
    Comfort Food
    Container Gardening
    Cookies
    Cooking
    Cooking Classes
    Cooking Technique
    Cooking With Alcohol
    Creme Fraishe
    Critiquing Food
    Culinary Instruction
    Culinary Tools
    Culinary Tour
    Dairy
    Dangerous Food
    Deglazing
    Dining Atmosphere
    Eat
    Eating
    Eating Local
    Eat Pray Love
    Fat
    Fats
    Figs
    Fish
    Foi Gras
    Food
    Food Activisim
    Food Activism
    Food Advocacy
    Food Allergies
    Food As An Art Form
    Food Availability
    Food Awareness
    Food Blogs
    Food Books
    Food Choices
    Food Combining
    Food Control
    Food Cost
    Food Costs
    Food & Drug Administration
    Food Education
    Food History
    Food Histoy
    Foodie
    Food Insecurity
    Food In The Media
    Food Labeling
    Food Laws
    Food Like Substances
    Food-like Substances
    Food Nostalgia
    Food Novelty
    Food Politics
    Food Preparation
    Food Presentation
    Food Production
    Foods
    Food Safety
    Food Science
    Food Stories
    Food Synergy
    Food Tyranny
    Frakenfood
    Frakenfoods
    France
    Frankenfood
    French Bread
    French Chateaux
    French Culinary History
    French Food Culture
    French Food Culure
    French Food Culuture
    French Food History
    French Paradox
    French School Menus
    Fruit
    Fruits And Vegetables
    Fruit &Vegetables
    Gadgets
    Gardening
    Gmo
    GMO\\\\
    Gmos
    GMO's
    Grain
    Guinea Fowl
    Harvesting Your Own Food
    Health
    Heirloom Seeds
    Honey
    Hybrid Seeds
    Immunity
    Imported Foods
    Indre
    Labeling Food
    Labeling Foods
    Le Berry
    Local Farming
    Mansanto
    Markets
    Meats
    Metabolism
    Micronutrients
    Mindful Eating
    Mindfull Eating
    Mindless Eating
    Minimalist Cooking
    Nano Food
    Nano Materials
    Native Plant Foods
    Natural Food Production
    Nutrients
    Nutrition
    Oils
    Organics
    Pastuized Milk
    Personal Food Culture
    Personal Food Culutre
    Pesticides
    Pesticides In Food
    Portion Size
    Processed Foods
    Protein
    Raw Milk
    Real Food
    Reconditioning Food
    Reduction
    Restaurants
    Salmon Controversy
    Salt
    Sarzay
    Sauces
    School Food
    Sea Food
    Sea Nutrients
    Seasonal Foods
    Seeds
    Seeds/Food
    Sesame Seeds
    Shopping Guide
    Sourdough
    Soy Controversy
    Soylent Green
    Stock
    Sultanas
    Survival
    Syrups
    Taste
    Taste Buds
    Tasting
    Teaching Children How To Appreciate Food
    Team Development
    Terroir
    Terroire
    The Peoples Food
    Tours
    Traditional Foods
    Traditional French Foods
    Training The Palate
    Winter Foods
    Worms

    RSS Feed

Powered by Create your own unique website with customizable templates.