Fry Chef http://frychef.com/ Sat, 12 Jun 2021 04:16:54 +0000 en-US hourly 1 https://wordpress.org/?v=5.7.2 https://frychef.com/wp-content/uploads/2021/03/frychef-icon-70x70.png Fry Chef http://frychef.com/ 32 32 HE-B Arrival in North Texas Adds ‘Salt to the Wound’ for Food Desert Neighborhoods – NBC 5 Dallas-Fort Worth https://frychef.com/he-b-arrival-in-north-texas-adds-salt-to-the-wound-for-food-desert-neighborhoods-nbc-5-dallas-fort-worth/ Sat, 12 Jun 2021 04:03:45 +0000 https://frychef.com/he-b-arrival-in-north-texas-adds-salt-to-the-wound-for-food-desert-neighborhoods-nbc-5-dallas-fort-worth/

HEB’s plan to build three new stores in Collin County is celebrated in some circles while being criticized in others.

Stores are expected to open in a few years in Plano, Frisco and the town of McKinney which broke the news this week.

The fanfare that accompanies large arrivals, including beloved Texan grocer HEB, serves as a cruel reminder to others desperate for quality grocers in their neighborhoods.

“Metaphorically, it adds salt to the wound,” said Casey Thomas, a member of the Dallas City Council.

Those who have worked for years to attract branded grocers to Dallas, especially south of I-30, say these kinds of ads are just another heartbreak.

Anga Sanders from Feed Oak Cliff says she’s used to it.

“They’re jumping right over the southern area of ​​Dallas,” she said.

According to the city of Dallas, approximately 450,000 people live in what is known as Dallas ‘”food deserts”, where grocery stores, farmers’ markets and healthy food vendors are often miles away.

Some residents turn to convenience stores for their needs, while others venture to other neighborhoods and cities for food.

Although HEB purchased land at North Oak Cliff in 2016, the company has yet to announce a start date for the project.

Dallas City Council member Chad West, who represents that section of Bishop Arts, told NBC 5 that HEB officials recently told him “they’re coming.” However, the company wishes first complete the rehabilitation of their tornado-ravaged Central Market store in north Dallas; and build a central market along McKinney Avenue in Uptown.

There is also talk of HEB potentially requesting that there be retail, multi-family or office space included in order to start an Oak Cliff project.

Sanders calls grocers like HEB “myopic” for not emphasizing the potential for success at Oak Cliff, especially in areas with a food desert.

“If they were in Sector South, they would basically be the only game in town and shoot from far outside the mile radius they are looking at,” she said.

The city is also still considering buying the “Save U More” in the Highland Hills desert food zone in southeast Dallas. The store closed in January.

Some neighbors said poor inventory has caused the store to decline in recent months.

The store opened in 2016 after the city gave the developer a $ 2.9 million grant to renovate the mall and open the grocery store.

In return, the promoter was supposed to keep a store available to the neighborhood for 10 years.

Thomas said the city was in contact with the owner about what could be done to bring a grocery store to the same location, although critics say the city shouldn’t continue to shell out taxpayer money for a project that has failed.

What goes into a company’s decision on where to locate?

A spokesperson for HEB told NBC 5 that they are considering market demand, population growth and the availability of real estate.

The company is considering buying new land or choosing from properties that have already been purchased.

“The enormous growth of Collin County is no secret, and the number of requests we have received from residents to build here has been overwhelming. With these factors in mind, opening stores in Collin County is a natural fit, ”said company spokesperson Mabrie Jackson.

The Town of Mansfield is also anxiously awaiting HEB.

A plan to bring the grocer there has been in preparation since 2016.

A spokesperson for the City of Mansfield told NBC 5 on Friday that they had no updates on their plans yet.

Recent data presented at a recent city council committee meeting shows that the average resident living in a Dallas food desert earns about $ 15,000 per year.

Not everyone, argues Thomas.

“There are people who own homes of $ 250,000 to $ 350,000 who live in my neighborhood,” he said. “We have disposable income, money to spend on groceries.”

Thomas refers to senior residents of South Dallas who own their homes and those who shop at wholesale membership stores in surrounding cities.

“I don’t see this as a poverty issue,” Thomas said. “I see it as a problem of perception. Anyone who lives south of I-30 is seen as poor or low income.

Sanders accuses branded grocers of “ignoring” 40% of Dallas’ population.

She says businesses shouldn’t focus so much on average annual income.

“Average grocery expenses don’t depend on income, they depend on how many people you need to feed,” Sanders said.

Sanders has for years tried to attract quality groceries to the area as part of “Feed Oak Cliff”.

The nonprofit also receives funding for its ongoing efforts to open a nonprofit grocery store.

Executives traveled to Waco years ago to see that town’s store with the concept.

Sanders says Oak Cliff is more likely to see his non-profit community grocery store before a branded grocer moves in.

“Stay tuned,” Sanders said with a smile followed by a laugh.

When asked if residents should wait five or ten years for the nonprofit grocer, Sanders responded with another smile, saying, “No.” No.’


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Artist Nina Katchadourian on Extremely Complicated Armenian Soup Recipe She Learned From Her Late Aunt https://frychef.com/artist-nina-katchadourian-on-extremely-complicated-armenian-soup-recipe-she-learned-from-her-late-aunt/ Fri, 11 Jun 2021 22:15:25 +0000 https://frychef.com/artist-nina-katchadourian-on-extremely-complicated-armenian-soup-recipe-she-learned-from-her-late-aunt/

As many of us continue to work from home, we ask artists about the creativity they have brought to their kitchens. Read on for the latest installment in our series on Artist’s Favorite Recipes.

When Nina Katchadourian asked her aunt Nora — Nora Tour-Sarkissian, technically her father’s cousin — to teach her how to make kufteli yagene, a beloved Armenian soup, the family matriarch was not encouraging.

“She kind of metaphorically raised her eyebrows and said, ‘This is a very difficult recipe. Why not start with something simpler? ‘ Katchadourian told Artnet News.

It was 2010, and Katchadourian, who grew up in California, was interesting learning some of the recipes his father’s Armenian family brought back from Turkey, where an ethnic cleansing campaign by the Ottoman Empire killed up to to 1.5 million Armenians. between 1915 and 1917. His own great-grandfather was murdered in riots prior to the late 1800s.

The violence inflicted on the Armenian people is something the Katchadourian family always carries with them. The Armenian Genocide was officially recognized by Joe Biden in April, just days after Aunt Nora, who was 90, died of cancer.

“I wish Aunt Nora had lived for this to happen,” Katchadourian said. “She has lived an incredible life, with a lot of travel and hardship.”

Lucy’s sampler (2020). Photo © Nina Katchadourian, courtesy of Pace Gallery. “Width =” 943 “height =” 1024 “srcset =” https://news.artnet.com/app/news-upload/2021/06/Lucys- Sampler-FINAL-943×1024.jpg 943w, https://news.artnet.com/app/news-upload/2021/06/Lucys-Sampler-FINAL-276×300.jpg 276w, https://news.artnet.com/ app / news-upload / 2021/06 / Lucys-Sampler-FINAL-46×50.jpg 46w “sizes =” (max-width: 943px) 100vw, 943px “/>

Nina Katchadourian, Lucy’s sampler (2020). Photo © Nina Katchadourian, courtesy of Pace Gallery.

This diasporic family history is also reflected in the artist’s work. “Cumulus”, Katchadourian’s current exhibition at the Pace Gallery, includes a print, Lucy’s sampler, which traces the designs of a needle embroidery made by another family member, an Armenian Genocide survivor adopted from an orphanage by Katchadorian’s grandparents.

“She became an older sister in one part, a second mother in one, a nanny in one part for my father,” Katchadourian said. “And to me, she was like a grandmother.”

Lucy made the original sampler while she was living at the orphanage. It hung on the walls of Katchadourian for years before she was inspired to use it in a work of art.

“The play is a way to pay tribute to her skills, to draw attention to the trauma in her life, but also to recognize that her lifelong job was taking care of other people,” Katchadourian said.

The show also highlights a different kind of family. The supermarket genealogy (2005–) offers a fun family tree highlighting the similarities between different mascots taken from supermarket shelves, such as the Sun-Maid Girl, the Gerber Baby and the Chef Boyardee.

Nina Katchadourian, <em>Supermarket Genealogy</em> (2005–) in "Nina Katchadourian: Cumulus." Photo © Nina Katchadourian, courtesy of Pace Gallery. “Width =” 1024 “height =” 576 “srcset =” https://news.artnet.com/app/news-upload/2021/06/Genealogy- at-Pace-May-2021_NK-adjustedFINAL-1024×576.jpg 1024w, https://news.artnet.com/app/news-upload/2021/06/Genealogy-at-Pace-May-2021_NK-adjustedFINAL-300×169.jpg 300w, https://news.artnet.com/app/news-upload/2021/06/Genealogy-at-Pace-May-2021_NK-adjustedFINAL-50×28.jpg 50w “sizes =” (max-width: 1024px) 100vw , 1024px “/></p>
<p class=Nina Katchadourian, Supermarket genealogy (2005-) in “Nina Katchadourian: Cumulus”. Photo © Nina Katchadourian, courtesy of Pace Gallery.

For this go-around, Katchadourian added 23 new family members to the tree, which occupies an entire wall.

“It’s a lot of fantasy and matchmaking,” she said. “It’s a funny puzzle to solve. “

But these widely distributed processed foods, many of which promote convenience in the kitchen, have almost nothing to do with complex Armenian culinary traditions.

“For my Armenian family, food was a big problem. It was very social and linked to a desire to preserve our heritage, ”she said.

Despite Aunt Nora’s concerns, she agreed to host Katchadourian and a few friends for what they dubbed “Kufté University. ”Typically a term for meatballs, the dish is delicate, without meat kufté have a Bulgarian wheat shell and a butter nut filling, served in a yogurt-mint with chicken or lamb.

“When the kufté float in the soup and you cut them, they release the butter and you get that delicious explosion of buttery flavor, ”Katchadourian said.

Preparing them turned out to be a tall order.

“Making them requires great dexterity,” she explained. “You put a piece of Bulgarian wheat dough in the palm of your hand. And then, with this very particular gesture, you push your thumb into this bump and you turn it to gradually create a hollow space inside the little ball for the nut and the butter.

Tante Nora apprend à l'artiste à préparer la soupe <Em>kufteli yaghene</em>.  Photo courtesy of Nina Katchadourian. “Width =” 906 “height =” 604 “srcset =” https://news.artnet.com/app/news-upload/2021/06/Kufteli-Yaghene-soup- in-pot.jpeg 906w, https://news.artnet.com/app/news-upload/2021/06/Kufteli-Yaghene-soup-in-pot-300×200.jpeg 300w, https: //news.artnet. com / app / news-upload / 2021/06 / Kufteli-Yaghene-soup-in-pot-50×33.jpeg 50w “sizes =” (max-width: 906px) 100vw, 906px “/></p>
<p class=Aunt Nora teaches the artist to do kufteli yagene soup. Photo courtesy of Nina Katchadourian.

“If you’re an expert like Aunt Nora, you’ve got a perfectly formed ball. And if you’re like me or my friends, you create this thing that collapses in your hand, ”the artist said. “She kept shaking her head, thinking ‘wrong, wrong, wrong.'”

But after hours of work, they were able to savor a precious family recipe.

“It was really a gift to sit there, eat the soup and know how much was in it,” Katchadourian said. She sees the complexity of the dish as a reflection of an earlier era, when tedious work was expected of women in the kitchen.

A few years after the lesson with Aunt Nora, Katchadourian attempted to recreate the soup with friends in Brooklyn.

“It certainly wasn’t soup at Aunt Nora’s level,” she said. “But I responded and she was very encouraging and kind about it.”

La soupe <Em>kufteli yaghene</em> from Aunt Nora.  Photo courtesy of Nina Katchadourian. “Width =” 906 “height =” 604 “srcset =” https://news.artnet.com/app/news-upload/2021/06/Kufteli-Yaghene-soup- in-pot-1.jpeg 906w, https://news.artnet.com/app/news-upload/2021/06/Kufteli-Yaghene-soup-in-pot-1-300×200.jpeg 300w, https: // news.artnet.com/app/news-upload/2021/06/Kufteli-Yaghene-soup-in-pot-1-50×33.jpeg 50w “sizes =” (max-width: 906px) 100vw, 906px “/></p>
<p class=Aunt Nora’s kufteli yagene soup. Photo courtesy of Nina Katchadourian.

The artist never got a written recipe.

“You don’t measure anything. It’s just done through this deep experience, ”Katchadourian recalled.

Instead, Katchadourian suggested that Artnet News share with readers a pair of videos she found on YouTube giving instructions on how to prepare the dish – a fitting tribute to the oral tradition of passing on such recipes. from generation to generation.

“Note that this soup is so complicated that it requires a second video to make the base part of the soup,” she warned.

“Nina Katchadourian: Cumulus” is on display at the Pace Gallery, 540 West 25th Street, New York, from May 13 to June 26, 2021.

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New Owners Plan to Restore Ritz Theater on Commerce Street – Mississippi’s Best Community Newspaper https://frychef.com/new-owners-plan-to-restore-ritz-theater-on-commerce-street-mississippis-best-community-newspaper/ Fri, 11 Jun 2021 21:26:38 +0000 https://frychef.com/new-owners-plan-to-restore-ritz-theater-on-commerce-street-mississippis-best-community-newspaper/

NATCHEZ – The Historic Natchez Foundation announced this week that the old Ritz Theater on Commerce Street has new owners who plan to restore the building and put it into use.

The Ritz, built in 1935, ceased to function as a movie theater around 50 years ago and was only used for storage until around 2000, when the entire roof structure collapsed, said HNF.

When neighboring owners began to complain about the condition of the building and its threat to adjacent historic properties, the town of Natchez asked the owners to repair or demolish the property. In December 2002, David Paradise and Burk Baker successfully purchased the Ritz and immediately donated it to the Historic Natchez Foundation for preservation.
On Tuesday, HNF transferred ownership to Franklin Commerce, LLC, whose managing partners Steve Campo and Mamie Henry plan to restore its Art Deco-style facade, famous for its protruding trapezoidal marquee with “Ritz” emblazoned in lights.

Campo and Henry are originally from New Orleans and now live in Covington, Louisiana, intending to settle permanently in Natchez. They plan to develop and open up the interior of the Ritz as a food market for start-up businesses to have a point of sale without relying on pop-up or brick and mortar markets.

“This project is a victory, a victory for everyone and will bring life back to the arts district,” said Campo.

Henry said the wide open space could hold around 14 different food and gift vendors. Without a roof, the building has fallen into disuse and will take time to rehabilitate. Their goal is to open in 2023, Henry said.

“Bringing it back to a theater is not the best thing for the community and is not profitable,” Henry said. “Even though we are newcomers, we have watched and listened to the tourists and found what we think is the best use of the space.”

In order to preserve the grandeur of the theater, Henry said the Art Deco style would be retained and the sign lights would be replaced with LEDs of a similar style. Items from the original theater, such as seating and ticketing, would be kept in the lobby as museum pieces, she said.

Cinema screens would show movies all the time with speakers with volume controls on tables where people sit, eat and socialize, Henry said. The space would also welcome families with interactive activities for children, she said.

The preliminary plan is to open the space seven days a week with at least some of the hosted businesses open during the evening to add an element of nightlife to the artsy downtown Natchez district. Henry said they would seek out businesses from across the Miss-Lou area to participate in the project as plans for the Ritz began to take shape.

Historic Natchez Foundation has worked for 18 years to restore and maintain the integrity of the building. Officials said they were happy to finally see it in use.

“HNF has looked after the ruins of the Ritz for over 18 years and has never lost hope that our city’s greatest example of Art Deco architecture will one day be restored,” said Carter Burns, executive director of HNF . “We have long accepted the reality that we have to give it away to ensure its preservation. This lengthy process is certainly nothing new to HNF, which owned and maintained Memorial Hall for nearly 17 years before it was rehabilitated as a courthouse in the United States.

HNF chairman Mac Hazlip said the proposal for the Ritz was also timely.

“We were on the verge of having to undertake major restoration work on the Ritz without a building use plan and at a time when we are still recovering financially from our investment in preserving the fire damaged Prentiss Club,” Hazlip said. . “HNF is excited about the future of the Ritz and we look forward to working with the new owners. “


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Favorite Food Show | Fort Scott Biz https://frychef.com/favorite-food-show-fort-scott-biz/ Fri, 11 Jun 2021 14:45:31 +0000 https://frychef.com/favorite-food-show-fort-scott-biz/

4-H Favorite Food Show Participants with their prices. In the back row photo (left to right) are Carly Kramer, Jenni Armstrong and Henry Kramer. In the front row are Kason Botts and Carly Taylor.

The District of Southwind recently hosted the 4-H Favorite Food Show on June 5 at Moran United Methodist Church. This event is a great way to learn the life skills of menu planning and table setting. To exhibit at the Favorite Food Show, young people must take a few steps.

The very first step is for the 4-H’er to select a favorite food recipe. It can be a starter, a main course, a dessert or a drink. It is important for them to practice this recipe several times before the event so that they are confident in the process. In addition to knowing how to prepare their favorite recipe, they should understand the nutrition it contains and determine if it is something healthy.

Now the 4-H’er is making a little more difficult decisions. They will look at a theme and menu incorporating their favorite food. When selecting the theme, they strive to put together a suitable table (including a tablecloth, dinnerware, silverware, napkins, etc.), a centerpiece, and a card table. The most difficult part may be creating the menu. It is essential to focus on healthy additions to their favorite food. They will create an attractive menu to present at the show.

4-Hs will practice putting their presentation together and working on questions about their presentation that the judge may want to know more about.

On the day of the show, the 4-H’ers will be allocated specific time to sit down and prepare their show table for the judge. Once the conference with the judge is over, the 4-H’ers walk from table to table, learning from each 4-H’er with a brief introduction. At this point, the judge made the final selection of the top two winners of the senior division (14-18 years old) and the junior division (9-13 years old) by county. There is also a Cloverbud division (5 to 8 years old) which receives participation prizes.

This year, five participants in total were set to clinch their places at the Southeast Area Favorite Food Show on June 22 in Emporia. The results for the junior division were Carly Taylor (Southwind-Yates Center) Top Junior, Kason Botts (Southwind-Iola) Top Junior, Carly Kramer (Southwind-Iola) Top Junior and Henry Kramer (Southwind-Iola) Honorable Mention. For the senior division, Jenni Armstrong (Southwind-Iola) Top Senior.

For more information on the 4-H Favorite Food Show or 4-H in general, contact Jennifer Terrell, 4-H Youth Development Officer for K-State Research and Extension, Southwind District at jkterrell @ ksu.edu or at 620-244-3826.

Jennifer K. Terrell

District extension officer
Youth Development 4-H
Southwind District – Erie Office
620-244-3826


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Richa Chadha’s “eco-friendly” cuisine ends in disaster, watch the video https://frychef.com/richa-chadhas-eco-friendly-cuisine-ends-in-disaster-watch-the-video/ Fri, 11 Jun 2021 07:37:49 +0000 https://frychef.com/richa-chadhas-eco-friendly-cuisine-ends-in-disaster-watch-the-video/

The kitchen is a place where you not only cause a storm, but also a disaster. Actor Richa Chadha shared a video of his recent cooking experience that didn’t go well on Thursday. The hilarious video shows her a burnt roti and also gets her fans to hear how it sounds.

In a video, the Gangs of Wasseypur actor explained how she wanted to choose a sustainable option on World Environment Day and thus got hold of a cast iron tawa. However, the roti she tried to make on it ended up burning. The dark brown hard roast even cracked when she tapped it on the pan to make her followers hear the sound it was making.

She mentioned that she might not know how to use it properly and even exclaimed that people shouldn’t ask her why she hates cooking anymore. The actor captioned the video, “PANtastic blunder 🙊 #RichaKiRoti.”

Many found the post hilarious. One of his disciples wrote: “You made a cast iron roti from Tawa cast iron ……. And all of us kitchen noobs already know the recipe 😂 !!!!! ”, While a few have said that ‘Bholi roti’ is as strong as her. Others also asked her not to hit someone with the roti and few said she had ever “burned” calories.

However, some of his worried fans have also dropped suggestions to save the day. They asked him to “season the cast iron” and “heat it properly” before using it.

On the job front, Richa Chadha was last seen in the original Madam Chief Minister and ZEE5 movie Lahore Confidential. The actor is currently filming for Abhi Toh Party Shuru Hui Hai and also has Fukrey 3 in the lineup.




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Home cooking can help Malaysians eradicate wanderlust https://frychef.com/home-cooking-can-help-malaysians-eradicate-wanderlust/ Fri, 11 Jun 2021 00:05:00 +0000 https://frychef.com/home-cooking-can-help-malaysians-eradicate-wanderlust/

A riot of strange smells, sights, and sounds. For many travelers, walking into a colorful market is the best way to get to know a new country.

Three authors managed to capture that excitement in their new cookbooks – and explain how home cooking can drive away wanderlust as we all lean on during the pandemic.

Photographer Maria Schiffer keeps things real on her trip to Africa. It’s not for him to schedule a rush to the desert in an off-road vehicle, snapping supposedly authentic photos of Africa and then dining in a luxurious hotel.

Instead, he traveled by bus, slept in humble guesthouses and often knocked on strangers ’doors and asked if they would like to cook with him.

Schiffer is convinced that nothing connects people like food does. In her new cookbook Eating With Africa she collects not only recipients, but more importantly, stories about the people she encounters and their daily lives.

READ ALSO: Nasi turmeric helped me ‘travel’ to Penang from my kitchen in KL

The German-American photographer spent a year collecting these stories, repeatedly returning to Africa with the aim of “having a feel for this continent”-all 54 countries and the their 1.3 billion inhabitants.

She has cooked with people in 10 countries, from Morocco to Malawi to South Africa.

“I still know a lot about Africa,” Schiffer said. “But in personal stories, prejudices can break down – and everyone understands the food.”

Whether on the train, in a shared taxi or at a guesthouse, Schiffer talks to people and often goes to meet the next family who might show him a new dish.

“The idea of ​​the cookbook was well received. I was always warmly welcomed and often cooking became a real event,” the photographer said.

And there’s a lot to learn along the way, like the Ugandan way of wrapping boiled banana leaves and cooking them over an open fire. Most of the ingredients in Schiffer’s book are available in a normal supermarket, he said, or in an African or Asian store.

READ ALSO: Eat like the Russian emperor Catherine the Great in Malaysia

Traditional Foods

Food also has a special importance elsewhere in the world. In Thailand, says chef Pratina Kross, people spend more time cooking than in Europe.

Also known as Meo, Kross runs Dao, a Thai restaurant and culinary school in Berlin. At his restaurant, Kross enjoyed the wandering of his guests.

“I often get feedback that visiting my restaurant can easily bring back the feeling of being on vacation in Thailand,” he says.

Food is an important cultural experience, the chef believes: every culture introduces itself through culinary specialties.

“Same with the food culture in Thailand. Of course, we have to adapt to the customs of Germans and Europeans here in Berlin. “

Back in his birthplace in southeastern Thailand, Kross serves food on the beach while costumed dancers perform original Thai cultural dances.

While going out is a way to take home a touch of Thai flavor, cooking the dish for yourself is one step better. In his German-language cooking book Kochen Wie In Thailand (Cooking Like In Thailand), the author explains how to recreate traditional dishes like pad thai and prawn curry at home. And, with recipes set alongside vivid photos of Thailand, the feeling of that holiday is not far off.

Not just pizza

Like Thailand, Italy is a dream holiday destination for food travelers from around the world, with fresh ingredients and so many regional culinary variations that offer insights beyond pizza. and pasta.

Originally from New Jersey, United States, food blogger Katie Parla has dedicated decades to studying Italian gastronomy, living in Rome for nearly 20 years.

Parla’s cookbooks showcase the traditional Italian recipes that readers need to bring the tastes and smells of an Italian holiday into their own kitchens.

Of course, nothing can replace eating a Pizza Napoletana in Naples.

“But you can get very close if you practice and perfect recipes,” Parla said.

One thing is clear for the author. Food is culture and food connects people, even all the time. When cooking a traditional dish, it is possible to feel connected to those who ate it decades or even centuries ago.

For the perfect Italian dinner, Parla recommends a traditional Roman menu: Carbonara, then picchiapo (beef stew) or coda alla Vaccinara (oxtail stew) with steamed dandelion leaves.

Accompanied by a great Italian wine, served in glasses of water, and all this spin is suddenly easier to carry. – dpa


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How to Freeze Dry Food in 4 Easy Ways https://frychef.com/how-to-freeze-dry-food-in-4-easy-ways/ Thu, 10 Jun 2021 22:00:00 +0000 https://frychef.com/how-to-freeze-dry-food-in-4-easy-ways/

One of the best ways to store your groceries or excess garden harvest is to freeze dry them. The process is called sublimation and it removes water from food by passing directly from a solid state to a vapor or gas state. Freeze drying is one of the best ways to preserve food because it retains almost 100% of the nutritional value of your food.

Canning and dehydrating food affects the taste of your food; it changes color and reduces nutritional value by about half. Freeze-dried foods can be stored in the refrigerator, pantry or cellar for up to 25 years. They are lightweight and easy to carry for easy camping meals or an emergency food supply.

Food preparation for freeze-drying

Before freeze-drying your food, be sure to choose the freshest options. Wash your food to remove particles, dirt and contaminants. Then cut the food into small pieces or pieces to remove moisture. You can, however, freeze-dried ready meals.

Once you’ve prepared your food, you can begin the freeze-drying process. We’ve rounded up some of the most popular ways to freeze dry your food.

How to freeze dry food in a freeze dryer

If you can afford a freeze dryer then this is a great option, especially made for freeze drying. There are plenty of options, so make sure you choose a budget dryer. The good thing about these dryers is that they come with multiple trays for different foods.

  • Place your food in the trays – make sure the food does not exceed the height of the tray
  • Place the trays in the dryer and close the doors (Some models have two doors)
  • Freeze food at -40 to -50 degrees.
  • Wait 24 hours for the process to complete
  • When finished, place the food in mylar bags and seal them

How to freeze dry food in a freezer

A home freezer makes it easier for people who want to freeze dry food for the first time. If you have a freezer, this is even a better option to use. But your typical home freezer will still work.

  • Place the food on a tray or plate after spreading the food out
  • Place the tray in the freezer – food should be frozen at the lowest temperature
  • Leave food in the freezer until completely freeze-dried – 2 to 3 weeks
  • When the process is complete, wrap it in an airtight storage bag and store it in your freezer or pantry.

How to freeze dry food with dry ice

Using dry ice is much faster than using the freezer. This is because dry ice quickly evaporates moisture from food.

  • Pack food in freezer-safe bags
  • Place the bags in a cooler
  • Cover the bags completely with dry ice and let stand for about 24 hours
  • Once completely freeze-dried, remove the sachets and store them

How to freeze dry food with a vacuum chamber

Although this is the most effective method, it is also expensive. You will need a special vacuum chamber to freeze dry your food. The chambers are designed to speed up the freeze-drying process.

  • Spread food out on a tray or plate without clumping
  • Freeze foods until solid in a freezer
  • Place the food in the chamber about 120 m Torr and set the temperature to 10 ° C
  • Let food stay in the chamber for at least a week for optimal sublimation
  • Once the process is complete, put the food in airtight containers for storage.

Faq:

  1. Can you freeze dry food at home?
    Yes, you can freeze fried foods at home if you know how to do it. You can use a freeze dryer, freezer, dry ice or vacuum chamber to freeze dry your food. Simply follow the steps above to freeze dry your food for future use. Freeze drying at home is much less expensive than using commercial services. If this is your first time freeze drying food, start with simple foods like apples, bananas, and berries. Vegetables like peppers and broccoli are also great for working out. You can then try other types of foods when you are sure of the results. Keep in mind that properly frozen food does not change color.
  2. How long does it take to freeze dry food?
    Depending on the method you use, it takes 20 hours to a month to freeze dry your food. It also depends on the type of food you freeze dry. For example, foods such as corn, meat, and peas dry out quickly, while watermelon and squash take longer. The thickness of the food slices will also affect the freeze drying time. If you have a freeze dryer, it takes about 20-40 hours. But this freeze-drying equipment is quite expensive for home use. The most efficient dryers cost between $ 2,000 and $ 5,000. Still, there are options less than $ 2,000. Using a standard freezer is the cheapest option, but it can take up to a month to freeze dry your food properly. Using dry ice is also a quick option. However, it takes a bit more work than using a standard freezer.
  3. What foods cannot be freeze dried?
    This food preservation technique works great for vegetables and fruits, but you’re not limited to just them. You can also freeze-dry desserts, meats, dairy products and ready meals. However, there are some foods that you shouldn’t freeze dry. This includes butter, honey, jam, syrup, pure chocolate, and peanut butter.
  4. How to freeze dry fruit at home without a machine
    If you don’t have a freeze dryer, a home freezer and dry ice are options available to most homeowners. Make sure to follow the steps we have shared above to freeze dry your food using these methods. When using these methods, remember to test your food before you store it.
  5. How to rehydrate freeze-dried dishes?
    While some freeze-dried foods can be eaten frozen, others like meat and vegetables will need to be rehydrated first. You just need to place your meat in warm or hot water to rehydrate it – this will take several minutes. For vegetables, you can just sprinkle them with a little water. However, you can also eat them as they are.

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New Food Festival Brings National Food Stars to Houston https://frychef.com/new-food-festival-brings-national-food-stars-to-houston/ Thu, 10 Jun 2021 20:18:21 +0000 https://frychef.com/new-food-festival-brings-national-food-stars-to-houston/

A massive new food festival is coming to Houston this summer. The eyes of the culinary world will be on Houston from August 21 to September 5 when Commune takes over the Heights House hotel.

Organized by the Community of independent chefs, a Texas-based group known for their collaborative multi-course dinners that showcase promising culinary talents, Commune will be bringing more than 200 chefs to Houston for a series of pop-ups, dinners, and other events. The preliminary list includes Food and wine Best New Chefs, James Beard Award Winners, Former Excellent chef competitors, and more. Overall, 45% identify as women and 40% identify as BIPOC. Among the expected participants are:

  • Kim Alter, Nightbird Restaurant, San Francisco, California
  • Trigg Brown, Win Son, Brooklyn, NY
  • Mason Hereford, Turkey & the Wolf, New Orleans, LA
  • Brandon Jew, Mister Jiu’s, San Francisco, California
  • Misti Norris, Petra and the Beast, Dallas, Texas
  • Philip Speer, Comedor, Austin, Texas
  • Justin Yu, Theodore Rex, Houston, Texas
  • Claudette Zepeda, VAGA Restaurant, Encinitas, California

Diners can expect a mix of intimate omakase meals, collaborative dinners, classes, panel discussions, and street market-style stalls. Some of the events include:

  • NoLa La Land: for the first time, two Enjoy your meal Hot List’s # 1 restaurants Konbi and Turkey & the Wolf serve sandwiches together.
  • Zoe Kanan & Libby Willis’ Jewish Deli: Chef and co-owner of MeMe’s Diner, Libby WIllis, partners with pastry chef Zoe Kanan (formerly of Simon & the Whale) to bring their take on Jewish-style deli New Yorker.
  • 12 nights of a specially designed street market: no night will be the same with a rotating collection of 15 chefs and menus
  • Chefs Stop AAPI Star Collaboration Dinner Hate: Kevin Tien & Tim Ma to Create Fixed Price Menu with Over 20 AAPI Star Chefs and Allies

“The Commune was founded for industry, by industry. We wanted to create a space for chefs and hospitality professionals to come together, cook amazing food, champion causes they are passionate about and support each other, community and industry, ”said Grover Smith, founder of the community of independent chefs. , said in a statement. “As a city that thrives on a rich culture, diverse culinary offerings, and exceptional people, Houston felt like the perfect city to host this, and I can’t wait to get there.”

To ensure a positive experience for attendees and attendees, the Independent Chef community will ensure that all chefs, sponsors, staff and volunteers have been vaccinated against COVID-19. In addition, the event covers all food and travel costs for participating chefs. Finally, he will donate 50% of the net proceeds of the first week to Chiefs end hatred of AAPI.

A full list of attendees and events will be announced later this month. Those interested in participating are encouraged to subscribe to a mailing list that will give them access to a presale to be held June 24-27. Ticket prices will range from $ 50 to $ 500. Weekly and VIP packages will also be available.


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Interview with chef and food writer Anna Jones https://frychef.com/interview-with-chef-and-food-writer-anna-jones/ Thu, 10 Jun 2021 13:49:37 +0000 https://frychef.com/interview-with-chef-and-food-writer-anna-jones/

Most people who love a plant-based diet are familiar with Anna Jones; a London-based cook, writer and stylist whose philosophy is to eat foods that put healthy ingredients at the heart of every recipe. She is highly regarded for bringing a modern twist to vegetarian and vegan cuisine, making vegetables the star of the show with bold flavor combinations. She is also revered for her commitment to educating her readers on how to become more environmentally conscious when it comes to cooking at home.

We spoke to the pioneering cook and writer before her class Vegetarian cuisine departure. According to Anna, the course teaches you: “how to put vegetables at the center of your table, and cook in a way that is both good for you and for the planet”.

We caught up with Anna about her approach to flavors right now and how the meaning of cooking has changed over the past year.

How did the kitchen become a place of comfort for you during the pandemic?

During the first confinement, we lived with my parents and our family meals together became the highlight of our day. We bought a small pizza oven so we had a lot of pizzas in the garden. On weekends I would like to mix things up and pretend we are in a restaurant cooking something fancier to make the meal more of an occasion.

Has cooking taken on a different meaning for you since the start of the pandemic?

I’m experimenting with many more flavors from all over the world which has had varying success with my five year old son! I have looked at different cultures where I don’t know much about food and have discovered some interesting new flavor combinations. This meant that I cooked a lot more from other people’s cookbooks, which I don’t normally do, and found that the structure of an unfamiliar recipe and something to follow became a comfort. However, more than ever, we are also eating simpler meals that also evoke childhood memories.

Has the last year changed the way you think about food for good?

The value I place on food has definitely changed. At the start of the pandemic, when we couldn’t get basic items like eggs and flour, it really brought to light the delicacy of our food system. It got me thinking about how many pieces of the puzzle there are to put food on our plates and how many human beings it takes to grow everything, transport, sell, and package everything.

I now have a better appreciation for the people who spend their lives putting food on our plates. We used to shop on autopilot and assume it will still be there, but now we know it isn’t.

What are your favorite dishes at the moment?

My XO sauce recipe in my new book A: Pot, Stove, Planet hits all the flavor points. I’m into big, punchy flavors right now because I missed other people’s food and the different flavors they could use. I also miss discovering new flavors while traveling, so I recreate them myself.

anna jones

What are your top tips for being environmentally friendly in the kitchen?

Don’t get hung up on what you’ve done in the past and feel guilty about what isn’t possible for your family or your life situation. Do what’s doable within your budget and timeframe, like trying not to waste everyday items like bread and milk and only buy them when needed. Plus, putting plants at the center of your diet is of course something that is scientifically proven to help the environment and it’s no surprise that I’m a strong advocate for this measure.

The use of energy is usually not discussed when talking about an environmentally friendly kitchen. Often times, recipes will tell you to turn on all the hobs, all the ovens, and use all the gadgets, so make recipes that focus on the simplicity of one device instead. This simplification of the cooking process will not only have a positive impact on reducing our environmental energy, but also our human energy!

When you buy ingredients, are there specific places where we should buy them?

The reality for many people is that they shop every week in a supermarket, so try to be an active shopper by doing so. This means questioning where the produce comes from, knowing where the fruits and vegetables have been grown and buying as locally as possible, or buying from companies that are trying to reduce their packaging. If you have the opportunity to go to a farmer’s market, do so. For me it’s as good as it gets, I like having a conversation with someone straight from the source. However, you can make a difference wherever you shop, it’s just a matter of being informed.

Anna jones

What is your replacement for stretch film?

I am a big supporter of beeswax wraps, there is a great way to A on how to make your own which is very economical. I also save my past takeout containers for reuse later, rather than spending the money on new plastic containers. However, often the good old-fashioned method of a bowl with a plate on top works best.

What do you think people will want to learn about cooking after the pandemic?

In the past, people felt like they had to trust a recipe. Over the past 18 months, I think even previously nervous cooks have gone beyond that and become more confident in adapting a recipe by swapping and swapping ingredients they have on hand. People use their brains and engage more creatively with food and see a recipe as a flexible template that they can tweak and make their own.

The Vegetarian Kitchen: A Guide to Modern Cooking with Anna Jones, costs £ 127 and is available from June 10 at Create Academy. BOOK NOW

Un: Pot, Pan, Planet, Anna Jones, £ 16.93

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Filipino food truck vandalized with anti-Asian graffiti returns to service thanks to Utah Jazz player Jordan Clarkson https://frychef.com/filipino-food-truck-vandalized-with-anti-asian-graffiti-returns-to-service-thanks-to-utah-jazz-player-jordan-clarkson/ Thu, 10 Jun 2021 03:29:49 +0000 https://frychef.com/filipino-food-truck-vandalized-with-anti-asian-graffiti-returns-to-service-thanks-to-utah-jazz-player-jordan-clarkson/

Utah Jazz Player Jordan Clarkson provided an assist after a Filipino food truck was vandalized with anti-Asian graffiti. The Guardian has teamed up with the Identity Graphx vehicle wrap store to get the world famous Yum Yum food truck back on the road, reports CBS affiliate KUTV-TV.

The owners of the Layton, Utah food truck shared images of the graffiti, which included offensive images and swear words, on social media Sunday. World Famous Yum Yum has received a wave of support from the community, including Clarkson.

Clarkson, who is Filipino-American, took to twitter condemn vandalism.

“It hurt me deeply to see that the @yumyumasian food truck in Salt Lake was recently vandalized – I know the pain of hate language and racism. With the help of @identitygraphix, we can restore the truck and hopefully lift that of Ben and his family. spirit !! #StopAsianHate, ”Clarkson wrote.

World Famous Yum Yum unveiled the impressive new packaging on Wednesday and thanked the many who have reached out in the wake of the vandalism.

It has been a moving few days. The love and support we have received from all of you have been truly heartfelt. My family…

posted by World Famous Yum Yum Food Truck at Wednesday, June 9, 2021

“I really can’t describe how much this means to us right now,” the truck owner wrote on Instagram. “I’m overwhelmed by the fact that in the middle of the playoffs #jordanclarkson took the time to support our food truck and is packing our truck. “

Even though the Jazz are currently facing the Los Angeles Clippers in the Western Conference semifinals, Clarkson has said he will stop to eat soon.

The food truck will make its return during the Philippine Independence Day celebration on Saturday June 12 in Salt Lake City.

Layton Police Offer $ 500 Reward for “Information Leading to the Arrest of Those Responsible” for the Vandalism, the Department said in a tweet.




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