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The Basic Preparation Of Foods: Dairy Produce.

EGGS: Part 1

Eggs can be fresh or dried, the latter being only hens’ eggs without the shell and water. Dried egg should be stored in a cool, dry place – not in the fridge! Store eggs for a few days – up to a week – in a cool place away from strong-smelling foods. An egg stand is ideal for this. If the eggs are dirty, wipe them clean – washing will remove the natural oils which help preserve the eggs.

Pickled Eggs: eggs laid in the Spring keep better than those laid in the other seasons. Eggs that will not clean-up, must be rejected. Waterglass or the special preparations should be used. If an egg floats to the surface, use it immediately. Try to maintain the ambient temperature between 2 and 8 C and they should keep for 6 to 9 months.

Preparing Eggs for Cooking: break each egg singly into a cup, before adding it to the other ingredients to ensure it is still fresh. If you wish to separate the white from the yolk, tip the egg back and forth between the two egg shell halves and the white (albumen) will run off. Beat eggs with a whisk or a fork in an appropriately sized bowl, but whip egg whites with a knife on a large plate – a pinch of salt will help.

Raw eggs used to be prescribed for invalids as they are easily digestible, but, this not advisable these days due to the ubiquity of salmonella. One method, presented here for the curious was to strain a beaten egg into a mug and slowly add a cup of hot milk (or tea, coffee or lemon water; add sugar to taste. Sherry was often added too.

Cooking Eggs: eggs should be cooked very slowly because the albumen cooks at a temperature which is lower than that of boiling water and becomes ‘tough’ at higher temperatures. By the same token, if you use raw egg to thicken a sauce and the liquid is allowed to boil, the sauce will ‘curdle’, i.e. the egg will solidify into small specks, spoiling its texture.

Coddling: produces easily digested egg-whites, making it an ideal meal for invalids and children. Lower the eggs into 3″of boiling water; replace the lid and remove from heat. Let it stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled eggs .

Boiling: lower fresh eggs gently into 75mm boiling water with a spoon. Cover and boil gently for 3-3″ mins for soft-, 4-5 mins medium- and 10 mins hard-boiled eggs.

Place in egg cups and tap the shell to crack it, allowing the steam to escape, thus preventing further cooking. For sandwiches, salads etc: boil the egg for 12 mins and plunge into cold water. This allows the shell to be easily removed and prevents a black ring forming around the yolk.

If you want to know more about Welsh food, food in general or cooking eggs in particular, just go over to Traditional Welsh Recipes

The stars always look so marvelous, do they not? Both sorts of stars do. Celebrities as well. OK, we do not see them while they get up in the morning or with a severe hangover, but if we do see them, they always look at the pinnacle of physical fitness and dressed in perfectly tailored clothes. It is their job not just to act and remember their lines but to look good too.

most if not all of them have personal fitness coaches, dietitians and even chefs in order to help them tackle the flab, so it is not really so difficult for them as it is for us, but the penalty for gaining weight is more severe, they might not be offered much more work, which would mean falling out of the limelight and that would be a serious matter for any celebrity.

Therefore, it is not astonishing that most stars have their own favourite tips for staying on top of the weight difficulty that faces most individuals each day of their lives. Here are seven celebrities’ pointers on how they accomplish it.

Jennifer Aniston: follows the 40:30:30 method of counting sorts of foodstuffs. That is:

40% of what she eats has to be slow-burning, low glycaemic foodstuffs like beans, root vegetables (like swede and potatoes), dark-green leaves (like cabbage) and fruit (like bananas).

30% of what she eats has to be lean-to-fatless protein such as skinless chicken, tofu, turkey, ostrich, veal, fish and low fat dairy produce.

30% of what she eats must contain essential fatty acids such as oily fish, nuts, seeds and olive oil.

Kate Hudson; placed on 60 pounds during her pregnancy but was determined to lose it especially after the media was so cruel to her about her size. She did it in four months by concentrating on eating only high protein, but small meals often and training rigorously. This sounds a lot like the Atkins diet, but it worked for her and now she looks better than ever.

Oprah Winfrey: uses a similar plan to Kate Hudson’s. She works out at least five days a week and tries to consume predominantly fish, nuts, fruit, beans, seeds, chicken and vegetables. She is especially cautious to avoid, but not completely cut out, white sugar and white flour and last but not least, she does not eat anything after 19:00 hours.

Gwyneth Paltrow: has a regimen that is comparable again. She too avoids white sugar and flour, but follows a macrobiotic diet of vegetables, brown rice and very lean meat and fish. She does not eat any dairy produce at all and does yoga every day.

Madonna: also does yoga every day and follows a macrobiotic diet of organic vegetables, brown rice and fatless protein. She has given up junk food entirely.

Claudia Schiffer: will eat only fruit before noon and after noon she adds salad and steamed vegetables to her diet, She drinks lots of tomato juice and herbal tea and is particularly fond of black grapes.

Christie Brinkley: is a strict vegetarian, who has also eradicated all forms of junk food from her diet. She snacks on sweet potatoes and if she puts on a couple of pounds, she goes on a crash diet of fruit juices.

Do not forget that these celebrities have paid and almost certainly still are paying thousands of dollars for this advice, so if one of these outline diets appeals to you, do some more research and test it out free of charge. It works for them as you can clearly see.

If you would like to know more about Welsh food, food in general or the essentials for a healthy diet in particular, just go over too Traditional Welsh Recipes

Preparation Of Foods: Dairy Produce.

Eggs: Part 2

Poaching: boil 1.5 inches (40mm) water in a frying pan; add a teaspoon of salt and 5ml of vinegar. Break an egg into a cup, check and pour into boiling water. Turn down the heat. Gather the white around the unbroken yolk with a spoon and continue to simmer for another 3-4 mins. Lift out with a draining spoon and serve on hot buttered toast.

Scrambling: beat eggs well; add salt, pepper and a dash of milk. Melt enough butter to cover the bottom of the pan. Cook eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, in about 5 mins.

Fried: Melt enough butter to easily cover the base of a shallow pan. Tip egg in gently and gather the whites around the yolks. When the white has set, baste the yolk to taste and remove whole with a draining spoon.

Baked: lightly grease a fireproof dish and slide the eggs gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a moderate oven and serve in the same bowl after the whites have set.

Omelette: buy a pan and keep it only for omelettes! The base should be smooth and clean. Allow two eggs per person; beat lightly and add salt and pepper to taste. Heat enough butter to cover the base of the pan. When the fat is hot, pour in the eggs; as it sets, raise the handle up and draw set mixture up, allowing the liquid egg to run down onto the hot pan. When all is set, tilt the pan forward and roll the omelette over. Serve immediately on a hot plate. It can be filled with almost anything, before being rolled over.

Pouring Custard: beat 2-3 eggs for every one pint of milk lightly. Heat the milk and pour gradually over the eggs; add sugar and flavouring to taste; cook in a double pan or jug and hot water until the required thickness has been reached. If it is not to be served immediately, pour a thin layer of water onto it to stop a skin forming.

Baked Custard: proceed as above and then pour the custard into greased dish; sprinkle with nutmeg; and place dish in water to halfway up its sides. Bake at 350 F for 35-45 mins; test by inserting a knife – it should be clean on removal.

Steamed Custard: proceed as for above, but cook in a steamer or a pan in boiling water. The length of cooking time is about the same too.

Custard Tarts: pour a little pouring custard into each unbaked pastry case and bake in the oven for around 40-50 minutes. A little strawberry jam can be placed in the base of the pastry case first, if desired.

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