白粿，又称年糕片，原是福建省莆田市山区群众逢年过节和喜庆筵宴的一道风味菜肴，现在是莆田美食之一。.
白粿是用白棱米制作而成，其品质远胜于市场上的普通白粿。
棱稻为梗稻的一种，生长期长、产量低，因而种植面积不多，但其米质的韧性、粘性和香味特优，是制白粿的稻米，莆田城里、涵江人称这种白粿叫“山里白粿”。.
干白粿片可以水煮、炒、火锅、蒸均可食用。
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| 早市的湿白粿 |
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| 干白粿 |
Thursday, March 25, 2010
CNY : 白粿
棱稻为梗稻的一种，生长期长、产量低，因而种植面积不多，但其米质的韧性、粘性和香味特优，是制白粿的稻米，莆田城里、涵江人称这种白粿叫“山里白粿”。.
Thursday, March 11, 2010
CNY : 年糕沾椰丝
年糕是农历年的应时食品。年糕与“年高”谐音，寓意着人们的工作和生活一年比一年提高。
年糕是用糯米粉蒸成的糕，煮后不腻，干后不裂，久藏不坏。虽易生霉，洗洗切切后，又可入肚 ！(吃不死人，挺多泻肚) 不过干年糕硬如砖，不易切，非用大刀大俎不可。
中国地宽人多，年糕种类也多钟多样。除了有北方的白糕、塞北农家的黄米糕、江南水乡的水磨年糕、西南的糯粑粑，台湾的红龟糕，福州白粿年糕，广东年糕，海南年糕等，还有日本鏡餅年糕，韩国年糕。吃法更也穷出不尽。
家乡的年糕吃法是同面粉浆 油炸，一片片的金黄色，聚色香甜于每一口。Yum yum !!
近日有幸尝到另一食法，就是沾椰丝吃 ...
先将年糕切片，水蒸至软...
用筷子卷起...
沾些椰丝...
沾些椰丝...粘粘甜甜的年糕，配上新鲜的椰丝，不妨试一试！
開門七件事
開門七件事是古代中國平民百姓每天為生活而奔波的七件事，已成為中國的諺語。從“開門”（即開始家庭一天正常運作之時或持家，維持生計），就都离不开七件維持日常生活的必需品，分別是：柴、米、油、盐、酱、醋、茶。開門七件事提示家庭各樣必需品。.
開門七件事之說，一般認為始於宋朝。對當時的人來說，開門七件事乃是新事物。米（即稻）在宋朝是主要粮食。酱在宋朝才明确地指酱油。在宋朝以前的醋，仍不是生活必需品。茶在唐朝以至北宋，乃是奢侈品，而且不常见。至於油，指由芝麻、紫苏属和大麻榨成的油，因南宋时期手工业和商业的发展而普及。.
来源
開門七件事的諺語始於何時，仍有待考证。在南宋時代吳自牧著《梦梁录》中提到八件事，所指的分別是：柴、米、油、盐、酒、酱、醋、茶。由於酒算不上生活必需品，到元代時已被剔除了，只餘下“七件事”。开门七件事至迟出在宋代人的口語中。所以一般認為，吳自牧乃创開門七件事之人。.
據元代著作《湖海新闻夷坚续志》記載，曾有宋人用俗语云：“湖女艳，莫娇他，平日为人吃，乌龟犹自可，虔婆似那吒！早晨起来七般事，油盐酱豉姜椒茶，冬要绫罗夏要纱。君不见，湖州张八仔，卖了良田千万顷，而今却去钓虾蟆，两片骨臀不奈遮！”.
Saturday, March 6, 2010
Unsaturated Fat vs Saturated Fat
1 Unsaturated fat
Fatty acid in which the molecule containing 1 or more double bonds between C atoms, thus allowing fewer H atoms, hence ‘unsaturated’
a Monounsaturated fat
palmitoleic acid - macadamia oil, sea buckthorn oil
myristoleic acid – nugmeg butter
oleic acid – olive oil, rapeseed oil, peanut oil, grape seed oil, sea buckthorn oil. sesame oil, poppyseed oil
b Polyunsaturated fat
linoleic acid – soy oil, poppyseed oil, safflower oil, sunflower oil
arachidonic acid – peanut oil
Trans fat
Trans fat
The process of hydrogenation adds hydrogen atoms to cis-unsaturated fats, eliminating a double bond and making them more saturated. These saturated fats have a higher melting point, which makes them attractive for baking and extends shelf-life.
elaidic acid
There is a naturally occurred trans-fat, found in trace amounts in meat and dairy products from ruminants.
vaccenic acid - milk
Unlike other dietary fats, trans fats are not essential, and they do not promote good health. The consumption of trans fats increases the risk of coronary heart disease by raising levels of "bad" LDL cholesterol and lowering levels of "good" HDL cholesterol.
Trans fats from partially hydrogenated oils are more harmful than naturally occurring oils.
2 Saturated fat
Examples of foods containing a high proportion of saturated fat include dairy products, animal fats, coconut oil, palm kernel oil, etc.
Deepfry oils and baking fats that are high in saturated fats, like palm oil, tallow or lard, can withstand extreme heat (of 180-200°C) and are resistant to oxidation.
Diets high in saturated fat have been linked to incidence of atherosclerosis and coronary heart disease.
stearic acid - cocoa butter , shea butter
lauric acid - coconut oil, palm kernel oil, milk
myristic acid – coconut oil, palm oil. nutmeg butter, butter
butyric acid – butter
caprylic acid - milk
palmitic acid - lard, palm oil, palm kernel oil, coconut oil, butter, cheese, milk, meat
Thursday, March 4, 2010
Edible Oil - Smoking Point
Smoking point refers to the temperature at which a cooking fat or oil begins to break down to glycerol, free fatty acids and bluish smoke. The smoke contains acrolein ( systemic name : propenal ) which is produced when glycerol decomposed at high heat. Acrolein is the agent that cause irritation to the eyes and throat.
The smoke point also marks the beginning of both flavor and nutritional degradation.
Therefore, it is a key consideration when selecting a fat for frying, with the smoke point of the specific oil dictating its maximum usable temperature and therefore its possible applications.
Therefore, it is a key consideration when selecting a fat for frying, with the smoke point of the specific oil dictating its maximum usable temperature and therefore its possible applications.
Oils that are suitable for medium temperature frying normally have smoking point at 190°C / 374°F , while oil that are suitable for high temperature frying need to have smoking point above 230°C / 446°F.
Fat
|
Smoke Point
| |
Almond oil
|
216°C
|
420°F
|
Avocado oil
|
271°C
|
520°F
|
Butter
|
121–149°C
|
250–300°F
|
Canola oil, expeller press
|
190-232°C
|
375-450°F
|
Canola oil, refined
|
204°C
|
400°F
|
Canola oil (high Oleic)
|
246°C
|
475°F
|
Castor oil, refined
|
200°C
|
392°F
|
Coconut oil, Extra Virgin
|
177°C
|
350°F
|
Coconut oil, refined
|
232°C
|
450°F
|
Corn oil, unrefined
|
178°C
|
352°F
|
Corn oil, refined
|
232°C
|
450°F
|
Flax seed oil, unrefined
|
107°C
|
225°F
|
Cottonseed oil
|
216°C
|
420°F
|
Flax seed oil, unrefined
|
107°C
|
225°F
|
Ghee
|
252°C
|
485°F
|
Grapeseed oil
|
216°C
|
420°F
|
Hazelnut oil
|
221°C
|
430°F
|
Hemp oil
|
165°C
|
330°F
|
Lard
|
188°C
|
370°F
|
Macadamia oil
|
210°C
|
413°F
|
Mustard oil
|
254°C
|
489°F
|
Olive oil, Extra Virgin
|
191°C
|
375°F
|
Olive oil, Virgin
|
199°C
|
391°F
|
Olive oil (low acidity), Extra Virgin
|
207°C
|
405°F
|
Olive oil, Pomace
|
238°C
|
460°F
|
Olive oil, Extra Light
|
242°C
|
468°F
|
Palm oil, digractionated
|
235°C
|
455°F
|
Peanut oil, unrefined
|
160°C
|
320°F
|
Peanut oil, refined
|
232°C
|
450°F
|
Rice bran oil
|
254°C
|
490°F
|
Safflower oil, unrefined
|
107°C
|
225°F
|
Safflower oil, semirefined
|
160°C
|
320°F
|
Safflower oil, refined
|
266°C
|
510°F
|
Sesame oil, semirefined
|
232°C
|
450°F
|
Sesame oil, unrefined
|
177°C
|
350°F
|
Soybean oil, unrefined
|
160°C
|
320°F
|
Soybean oil, semirefined
|
177°C
|
350°F
|
Soybean oil, refined
|
238°C
|
460°F
|
Sunflower oil, unrefined
|
107°C
|
225°F
|
Sunflower oil (high oleic), unrefined
|
160°C
|
320°F
|
Sunflower oil, refined
|
227°C
|
440°F
|
Sunflower oil, semirefined
|
232°C
|
450°F
|
Tea seed oil
|
252°C
|
485°F
|
Vegetable shortening
|
182°C
|
360°F
|
Walnut oil, unrefined
|
160°C
|
320°F
|
Walnut oil, semirefined
|
204°C
|
400°F
|
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