As a nurse I began to think about how nurses use the power of touch – the “laying on of the hands” – to help their patients.  I believe that this is also true for any parent who uses a gentle touch or a hug to convey energy and healing to a child – or for other healers who appropriately and with discipline use the power of touch and energy transfer for healing purposes.

As a nutritional counselor I started to think about the energy we gain from both food and the act of eating.

We Get Energy From Food And From Eating, Cooking, And Sharing

Food supplies calories and a calorie is a quantifiable, measurable unit of energy.

But food – and the act of eating and sharing – supplies energy in another unquantifiable way, too. Think about the energy you can get from sitting around the kitchen table hashing out issues – over food —  or the great feeling to be had after sharing a phenomenal meal with someone special. What about that very special jolt of love and energy you get when you cook or share something as special as a homemade cookie with your child?

As Craig Claiborne, restaurant critic,  food writer, and former New York Times food editor said in Craig Claiborne’s Kitchen Primer: “Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.”

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Don’t you hate it: you’ve been so much attention to what you eat and your healthy eating habits are really getting grooved.  You’re starting to feel and look great, but, oh boy, you have to go to something big.  It could be a wedding, a dinner party, or dinner at a fabulous restaurant.

First thought: I’m going shopping for something great to wear.

Second thought: The food is going to be awesome.  Is this going to make me blow my careful eating and, then, forget it — it’s all down hill from there.

The Dilemma

You want to enjoy yourself and be able to have some of the restaurant’s “specialty of the house” or a bunch of hors d’ oeuvres followed by a delicious piece of cake at your friend’s wedding.

What To Do?

Prep like your final exam is tomorrow.

Remember cramming for finals?  Hit the books and collect some information.  Research the menu of the restaurant you will be going to or call your host or event planner to find out what will be served at your event.

Many restaurants have their menus online – or you can stop in for a preview.  If you nicely give your host, the caterer, or the event planner a solid reason for wanting to know the menu, you’ll be surprised at how accommodating most can be.

After you’ve researched what can be ordered and/or what will be served, you can then come up with your plan.   If you want that fantastic dessert perhaps you decide to keep your hand out of the breadbasket.  Do you want to have wine with dinner?  Maybe forego a cocktail (or two) – and its calories – before dinner.  Want the very special hors d’oeuvre?   Maybe dessert gets jettisoned.

The point is:  You are in control and can choose what you want to do.  But planning is important.  Make up your mind what you’re going to do ahead of time and commit to it.

A game time decision means that you’re making decisions when too many enticements are already in front of you.  That’s not easy to do.  So, do your research, come up with a plan, and stick to it.  Allow yourself something special – don’t take that away.  But, maybe stick to one or two special treats, not an ongoing feast.  You’ll feel fantastic, in control, and tremendously proud of yourself.  You’ll have had something delicious -– and your new clothes will still look just as great.  Most importantly, those new healthy eating habits are still intact and have and will continue to serve you well.

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Easy Ways To Save Some Money In The Kitchen

The easiest and most effective way to save money is to use energy-efficient cooking methods.  Here’s how:

The Stove:

• Make sure you match the size of the pot to the size of the burner. On an electric stove using a 6 inch pot on an 8 inch burner wastes more than 40 percent of the heat from the burner.
• Cover your pots and pans with tight-fitting lids during cooking to keep the heat in. A covered pot comes to a boil more quickly which reduces cooking time, using less energy.
• When you buy pots and pans, look for flat-bottomed cookware that is made out of highly conductive materials like copper or cast iron.

The Oven:

• Ovens are not usually the most efficient way to cook – a microwave is far more efficient (see below).  
• Preheating is somewhat prehistoric since many newer ovens heat up very rapidly.  Often, preheating is not necessary, although it does depend on the recipe – especially for most baked goods and soufflés.
• Turn the oven off five or ten minutes early, and let dishes finish cooking in the residual heat. (Ditto for food cooked on an electric stove top.).
• Try to keep the oven door shut as much as possible.  Every time you open it the temperature drops about 25 degrees.
• Ceramic, glass, and cast iron bakeware retains more heat so things cook more quickly.
• Capitalize on your oven and its heat. Cook more than one thing at a time. If you’re cooking something small, use a toaster oven or microwave to save energy – especially if you’re reheating.

The Microwave:

• Microwave ovens are a very efficient way to heat and cook food. Cooking energy is reduced by as much as 80 percent when you use your microwave for small portions.
• On average, you can reduce your energy consumption by two-thirds if you cook in the microwave rather than on the stove (even if it’s gas). You’ll also help keep the kitchen cooler, a bonus in the summer.

The Pressure Cooker:

• Don’t forget about pressure cookers.  They are also highly efficient.
• Because pressure cookers cook food at a higher temperature, they can reduce cooking time by up to 70 percent and energy consumption by as much as 50 to 75 percent.

For more about “green cleaning”  check out my latest Eat Out, Eat Well newsletter article at:

http://conta.cc/igunsm

The post Is Your Cooking Costing You Money? appeared first on Eat Out Eat Well.

It happens — but what do you do?  You can burn the heck out of everyone’s mouth, toss the whole dish into the garbage, feed the compost pile, or maybe somehow salvage what you’ve made.

There are those of you who routinely look for the spiciest food around and are probably thinking – so what’s the problem?  But, for those of you – like me – who would prefer not to have your mouth on fire – there are ways to calm down an over-spiced dish. After some research, here’s a bunch of suggestions (in no particular order). Maybe some will work for your dish, and maybe not, but file them in your memory and give one or two a try when you’re staring at a pot of over-spiced food.

• First, know your peppers — they vary in the amount of heat they have.  You can always decrease the amount you use. Be sure to remove the inner membranes and seeds which is where the majority of the heat resides. Capsaicin is the active component in chili peppers and the amount varies according to the variety and maturity of the pepper. Habanero peppers are always extremely hot while ancho and paprika peppers can be as mild as a bell pepper.

• For three alarm dishes, one prime suggestion is to dilute the heat. Make another batch of the recipe and omit the “overly used” or the “heat” ingredient and combine it with the over-spiced batch. Now you have a double recipe with diluted heat and you can freeze the extra. You can also add more stock, broth, canned tomatoes, or beans depending on the recipe – just make certain there is no added seasoning. A can or two of refried beans or mashed canned beans helps  dilute spiciness, helps thicken chili, increases the fiber and protein content, and gives you more servings without the higher cost of more meat.

• Dairy helps neutralize the spice in a dish (and in your mouth). You can use (full fat is best) milk, sour cream, or yogurt.  Other suggestions are whipping cream or evaporated milk. If you can’t or don’t have time to incorporate dairy into the dish, offer sour cream or yogurt on the side.

• Serve chili or curry over rice.  The rice tones down the spices and adds bulk to the recipe. Bread and other grains also help.

• Add some potatoes or another starchy vegetable like corn. You probably won’t even notice the corn in chili.  If you use potatoes, peel and cube a couple and mix them in. Leave them in until they are cooked through. Remove them (or not, depending on taste) and serve.

• Try stirring in a couple tablespoons of peanut butter (you could also use almond or other nut butters or tahini) to cut the heat. Depending on the dish it won’t really alter the taste but might give a little more depth to the flavor and make chili seem a little creamier.  Because it may not be an expected ingredient, be certain that no one has nut or peanut allergies.

• Add some lime, lemon, vinegar or something acidic that won’t mess with the other flavors. Acid cuts through heat.

• You don’t want to turn your dish into dessert, but sugar goes a long way toward neutralizing the spiciness. So does honey. Add a teaspoon at a time and keep tasting.  Some people use sweet or semi-sweet chocolate to mask the spice, but not so much that the dish ends up tasting like chocolate. Sugar combined with an acid like vinegar or lemon or lime juice works particularly well.

• Any number of additions can help tame the heat without radically affecting flavor.  Add a can of crushed pineapple to your chili — it will essentially disappear but will also helping to counteract the heat.  Other kinds of fruit and carrots may work, too.

The post Try These To Tame A Way Too Spicy Dish appeared first on Eat Out Eat Well.

Do you watch Top Chef?  I do.  I also watch Top Chef Masters.  And, because I happen to live in the New York City area, I’ve been fortunate enough to eat at wd—50, Wylie Dufresne’s restaurant in Manhattan. Dufresne, a contender on Top Chef Masters and a guest judge on Top Chef, is one of America’s most famous chefs who routinely uses molecular gastronomy in his food preparation.

What The Heck Is Molecular Gastronomy?

It’s a scientific discipline that studies the physical and chemical processes that happen during cooking.  According to Wikipedia, It tries to figure out things like:

• How different cooking methods alter ingredients
• What role the senses play in appreciating food
• How cooking methods affect food’s flavor and texture
• How the brain interprets signals from the senses to tell us the “flavor” of food
• How things like the environment, mood, and presentation influence the enjoyment of food

“The Scientific Study Of Deliciousness”

This is how Harold McGee, author of  the book, On Food and Cooking: The Science and Lore of the Kitchen, describes MG. Gourmet Girl Magazine gives these examples of MG techniques:

• Flash-freezing which involves quickly freezing the outside of various foods, sometimes leaving a liquid center.

• Spherification: Little spheres are made by mixing liquid food with sodium alginate then dunking it into calcium chloride.  A sphere looks and feels like caviar and has a thin membrane that releases a liquid center when it pops in your mouth.

• Meat glue: Wylie Dufresne’s “shrimp noodles” are noodles made of shrimp meat and created using transglutaminase, or meat glue, as it’s called at wd-50. It binds different proteins together and is commonly used in foods like chicken nuggets.

• Foams: Sauces that are turned into froth by using a whipped cream canister, sometimes with lecithin as a stabilizer.

• Edible menus: Yep, eat your menu. By using an ink-jet printer, inks made from fruit and vegetables, and paper made of soybean and potato starch, your menu can taste like your dinner.

• Dusts and Dehydration: Dehydrating ingredients into a dust changes the way to use them, for example, making a dust of certain mushrooms and then sprinkling it on food.

The Bottom Line

According to Environmental Nutrition (EN), if you’ve wondered what makes glossy white peaks form when you whip egg whites, or how an ordinary milk can  turn into rich, pungent cheese, you’ve wandered into the world of molecular gastronomy (MG).

MG, “the scientific study of the pleasure giving qualities of foods—the qualities that make them more than mere nutrients,” analyzes long standing culinary practices and old wives’ tales and deconstructs classic recipes. As you lick that delicious ice cream cone do you stop and think about ice cream’s complicated physical structure that includes ice crystals, protein aggregates, sugar crystals and fats in a condensed form?  You don’t, but molecular gastronomists might.

What Does MG Look Like On Your Dinner Plate?

Grant Achatz, a James Beard award winning chef might serve these foods at Alinea, his Chicago restaurant: tiny bits of cauliflower served shaved, fried, dehydrated, and coated in three kinds of custards; Chinese beef and broccoli plated as a traditional short rib, the plate dotted with dehydrated broccoli and peanuts then covered with a clear gelatinous sheet of Guinness beer.

Got you thinking as you lick your lips?

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