Author: Ricardo Davis

Hello! My name is Ricardo Davis and I'm a food blogger. I'm not a professional cook, but that doesn't mean I don't have some good strategies and ideas. There are a lot of simple and practical things on the site about heating, freezing, dehydrating and so on. It was written by chefs, food experts, home cooks, and me.

Sticky Rice Brands: Discover the Best Authentic Varieties

Ricardo Davis

– Three Rings Thai Sticky Rice
– Burma Spice Sticky Rice
– Three Ladies Brand Sanpatong Sweet Rice
– Golden Phoenix Premium Thai Sticky Rice
– Three Elephants (Thai brand of sweet sticky rice)
– Annie Chun’s (pre-cooked sticky rice)
– McCabe Organic Sweet Rice
– Bibigo (cooked sticky white rice)
– Rom America Sticky Rice
– Hakubai Premium Sweet Rice
– Fresh & Wild Purple Sticky Rice
– RiceSelect sticky rice
– Three Right Thai Sweet Sticky Rice
– Annie Chun sticky rice
– Kokuho Sushi Rice
– Natural Earth Products (organic sushi rice, white sushi rice, sushi quinoa rice)
– Top Tier Foods (sushi quinoa rice)

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How Hot is Wasabi? The Scoville Scale Explained

Ricardo Davis

– Wasabi, also known as Japanese horseradish, is a popular root vegetable with a unique flavor profile that combines spiciness with a subtle sweetness.
– True wasabi is rare and expensive, with many commercial products being made from a mixture of horseradish, mustard, and food coloring.
– The spiciness of wasabi comes from compounds known as isothiocyanates, which are released when the rhizome (underground stem) of the plant is grated or crushed.
– Wasabi has a Scoville rating of around 30,000 to 50,000, making it relatively mild compared to the hottest chili peppers.
– The most prevalent isothiocyanate in wasabi is allyl isothiocyanate.
– The perception of how hot wasabi is can vary from person to person.
– Tips for enjoying wasabi without overwhelming your taste buds include using real wasabi instead of fake versions, starting with a small amount, mixing it with soy sauce or dipping sauce to mellow the spiciness, chewing food thoroughly to evenly spread the heat, and drinking water or milk for relief.
– Variations of wasabi include the authentic Wasabia japonica plant root paste and other similar flavors in the market.
– Wasabi is a traditional condiment made from the root of the Wasabia japonica plant.
– True wasabi has a smooth and nuanced flavor.
– Commercially available wasabi products often use a blend of horseradish, mustard, and green food coloring as a substitute for true wasabi.
– Wasabi powder is made from dehydrated and ground horseradish, mustard, and sometimes other ingredients. It is more accessible and affordable than real wasabi.
– Wasabi peas are a popular snack that is coated with a wasabi-flavored glaze.
– Wasabi mayonnaise is a fusion variation that mixes wasabi paste or powder with mayonnaise.
– Wasabi soy sauce is made by adding wasabi paste or powder to soy sauce.
– The intensity of the wasabi flavor can vary, so adjust the amounts to suit personal preference.
– Wasabi can be paired with sushi, sashimi, tempura, and rice dishes to add a spicy and flavorful element to the food.
– Wasabi is known for its health benefits and unique flavor profile.
– The Scoville scale measures the heat or spiciness of chili peppers and other spicy ingredients.
– Fresh wasabi has a Scoville rating of around 30,000 to 50,000 Scoville heat units.
– The heat in wasabi comes from isothiocyanates, with allyl isothiocyanate being the most prevalent compound.
– The perception of how hot wasabi is varies from person to person.
– Factors such as taste preferences, tolerance for spicy foods, and sensitivity to pungent flavors can influence how hot wasabi feels.
– Traditional wasabi is made from the grated root of the Wasabia japonica plant, but there are variations of wasabi in the market.
– True wasabi has a smoother and more nuanced flavor compared to other variations.
– Horseradish-based wasabi can be quite spicy and closely resembles the pungency of real wasabi.
– Wasabi powder is made from dehydrated and ground horseradish, mustard, and sometimes other ingredients. It is reconstituted with water to form a paste similar to the traditional version.
– Wasabi powder is more accessible and affordable than real wasabi.
– Wasabi peas are a popular snack made by coating green peas with a wasabi-flavored glaze.
– Wasabi mayonnaise is a fusion variation that mixes wasabi paste or powder with mayonnaise, often used as a dressing or dip.
– Wasabi soy sauce is made by adding wasabi paste or powder to soy sauce, providing a spicy kick to the dipping sauce used with sushi and sashimi.
– Intensity of the wasabi flavor can vary, so adjust amounts to personal preference.
– Pairing wasabi with different foods can enhance the dining experience.
– Wasabi is commonly paired with sushi, sashimi, tempura, and rice dishes.
– Wasabi can be added to rice dishes, noodle dishes, meat dishes, and cheese and crackers for a zesty flavor twist.
– Wasabi contains bioactive compounds called isothiocyanates, which have antioxidant and anti-inflammatory properties.
– These compounds can help neutralize free radicals, reduce oxidative stress and inflammation, and potentially have anti-cancer effects.
– Wasabi’s pungent flavor can stimulate salivary and gastric secretions, aiding food digestion.
– Isothiocyanates in wasabi may promote heart health by reducing blood pressure, improving blood flow, and lowering the risk of cardiovascular diseases.
– The antioxidants in wasabi can boost the immune system and protect against infections.
– Wasabi’s spiciness can have a decongestant effect, alleviating nasal congestion and respiratory issues.
– Moderation is emphasized for both culinary enjoyment and potential health advantages.

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Palm Shortening: Unveiling Its Health Benefits and Alternatives

Ricardo Davis

– Palm shortening is made from palm oil and is commonly used in baking.
– Palm shortening is derived from the tropical palm tree and is the second most common cooking oil worldwide, after soybean oil.
– Palm shortening is processed to remove some unsaturated fats, making it more stable and suitable for baking.
– Traditional shortening contains trans fats from industrial processing, while palm shortening does not.
– Palm shortening is sourced from small-scale family farms in South America that are certified for meeting social, environmental, and technical criteria.
– Harvesting palm trees for palm oil can cause destruction to tropical forests and habitats of endangered species.
– Palm shortening is useful in Paleo baking and can be used as a substitute for butter.
– Palm shortening is suitable for making frostings and for deep frying.
– Palm shortening is ethically and sustainably harvested, addressing the negative impact of the palm oil industry on the environment.
– Sustainable palm oil is certified by the Roundtable on Sustainable Palm Oil (RSPO).
– Palm shortening is non-hydrogenated and does not contain trans fats.
– Palm shortening is easily digestible and reduces the risk of digestive issues.
– Palm shortening has a higher melting point, making it ideal for baked goods that need to retain their shape.
– Palm shortening is stable and has a long shelf life.
– Palm shortening is less greasy and gives baked goods a crispy texture without being too oily.
– Palm shortening is vegan, gluten-free, and soy-free.
– Palm shortening has a neutral taste, making it versatile in cooking and baking.
– Palm shortening can be used as a substitute for butter or other fats in recipes.
– The company mentioned in the article prioritizes using high-quality ingredients in their products.
– The company’s baked goods are gluten-free, vegan, soy-free, dairy-free, and wholesome.

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Neufchatel vs cream cheese: Unraveling the ultimate soft spread!

Ricardo Davis

– Neufchâtel and cream cheese are similar in appearance and sold in similar packages, but they have differences in taste and ingredients.
– Neufchâtel is an unripened cheese made with cow’s milk, with a soft, slightly grainy texture. The French version uses only milk, while the American version includes milk and cream.
– Cream cheese, defined by the FDA, contains at least 33% fat and a moisture content of 55% or less. It is smooth and mild in flavor.
– Philadelphia Cream Cheese was invented in New York in 1872 and was named in 1880 as part of a marketing strategy to align it with the high-quality food and dairy farming associated with Philadelphia at the time.
– Neufchâtel cheese is technically lower in fat content than cream cheese, making it often regarded as “light cream cheese.”
– Neufchâtel originated in 6th century France and is one of the oldest known cheeses in the country. It is made with cow’s milk and can develop a soft rind similar to Brie or Camembert.
– French Neufchâtel is salty in flavor and becomes more pungent with aging. It is spreadable and used as a topping, ingredient in recipes, and for dips and spreads.
– Neufchâtel must contain more than 20% milkfat but less than 33%. It also has a maximum moisture content of 65%.
– Neufchâtel cheese is named after the hamlet of Neufchâtel-en-Bray in northern Normandy, and it dates back to the year 1035.
– French Neufchâtel is made using raw cow’s milk.

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The Untold Benefits of Cold Pressed Coconut Water

Ricardo Davis

– Pressed coconut water is known to contain essential electrolytes such as potassium, magnesium, and calcium.
– This type of coconut water is extracted by pressing the flesh of young coconuts, resulting in a more concentrated and flavorful beverage.
– Pressed coconut water contains higher levels of potassium, making it a good choice for replenishing electrolytes.
– It has a creamier texture and a more distinct flavor compared to regular coconut water.
– Pressed coconut water has a slightly thicker and cloudier consistency compared to the clear appearance of regular coconut water, retaining more of the natural pulp and fibers from the coconut flesh.
– Both forms of coconut water are low in calories and fat.
– One potential drawback of pressed coconut water is its availability, as it may be harder to find compared to regular coconut water.
– Pressed coconut water may have a slightly higher price tag due to specialized processing and extraction techniques.
– Pressed coconut water is a versatile and nutritious beverage that offers an alternative to regular coconut water.
– The extraction process of pressed coconut water uses the entire coconut, minimizing waste and maximizing resource efficiency.
– It is also a sustainable choice as it often follows sustainable farming practices such as organic farming and fair trade certifications.
– By choosing pressed coconut water, consumers can support sustainable agriculture and contribute to the preservation of coconut ecosystems.

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A Surprising Divine Delight: An Alluring Substitute for Cognac Revealed!

Ricardo Davis

– Cognac is a type of French brandy made from distilling wine.
– Cognac has a rich and full-bodied flavor with hints of fruit and leather.
– There are several grades of Cognac based on aging: VS or 3 stars (2 years), VSOP (4 years), Napoléon (6 years), and XO (10 years).
– The best Cognac substitutes are any type of brandy, bourbon, and sherry.
– Brandy is a high-end French brandy, while Armagnac and Calvados are other types of French brandy.
– Brandy de Jerez is Spanish brandy and can also be used as a substitute.
– Pisco is Peruvian brandy but is not recommended as a Cognac substitute.
– Bourbon has a similar flavor profile to Cognac and can be used as a substitute in cocktails.
– Sherry, a fortified wine made by adding grape liquor to white wine, can also be used as a substitute for Cognac in a pinch.

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At What Temperature Would Stored Raw Chicken Become Unsafe to Use?

Ricardo Davis

– The safe temperature for raw chicken is at least 40 degrees Fahrenheit
– Raw chicken should be stored in a refrigerator or freezer immediately after purchase
– Raw chicken should not sit at room temperature for more than two hours
– Always wash hands after handling raw meat
– Thawed raw chicken can be cooked and should reach an internal temperature of 165 degrees Fahrenheit
– Cooked chicken should be refrigerated below 40 degrees Fahrenheit within two hours
– Cooked chicken should be consumed within 3-4 days
– Rinsing raw poultry is not recommended as it does not remove bacteria and can spread it
– Essential points for handling chicken include refrigerating it immediately after purchase, avoiding leaving it in a hot car, and using an insulated container when transporting it.
– Raw chicken can be refrigerated in its original wrapping in the coldest part of the refrigerator for 48 hours after purchase.
– If raw chicken will not be used within 48 hours, freezing is recommended.
– Cooked, cut-up chicken should be refrigerated for two days or less, while whole cooked chicken should be refrigerated for three days or less.
– Fresh, uncooked chicken should be kept on the lowest level of the refrigerator to avoid dripping on other foods.
– Thawing methods:
1. Refrigerator thawing is the preferred method. A 4-pound entire chicken takes about 24 hours to thaw in the refrigerator, while cut-up portions need 3 to 9 hours.
2. Thawing in cold water: Place the chicken in its original wrap or a waterproof plastic bag and change the water every 30 minutes. It takes around 2 hours to thaw a 4-pound entire chicken.
3. Microwave thawing: Use the microwave on the Defrost or Medium-Low setting. Microwave for 2 minutes, then set aside for 2 minutes. Repeat if necessary. Ensure the chicken does not begin to cook.
– When cooking chicken, use an instant-read meat thermometer to test for doneness. The thickest part of the chicken (breast or thigh) should reach a safe minimum internal temperature of 165°F, according to the USDA Food Safety guidelines.
– It is important to check the “best if used by” date and look for signs of spoilage such as changes in smell, texture, and color.
– Vacuum-sealed cooked chicken can last up to two weeks in the refrigerator.
– Vacuum-sealed raw chicken should be consumed within 4-5 days.
– Bacteria multiply quickly at temperatures between 40-140 degrees Fahrenheit.
– Raw chicken should be frozen for two days to keep it fresh for nine months.

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The Health Benefits of Drinking Egg Whites: A Nutritional Guide

Ricardo Davis

– Chicken eggs are a nutritious and affordable food.
– Eggs are popular in various diet trends.
– Egg whites are mainly made up of water and protein.
– Some people, especially athletes and bodybuilders, drink raw egg whites for muscle-building protein.
– Liquid egg whites are pasteurized and safe to eat.
– Whole eggs can be used to obtain egg whites.
– Pasteurized eggs should be used if planning to eat raw eggs.
– Raw egg whites may contain Salmonella bacteria.
– Salmonella can cause illness, especially in children, older adults, and immunocompromised individuals.
– Symptoms of Salmonella may include vomiting, fever, diarrhea, and abdominal cramps.
– The article discusses the safety of consuming raw egg whites and recommends eating fully cooked eggs or choosing pasteurized egg whites to reduce the risk of foodborne illnesses. The United States Department of Agriculture states that pasteurization involves exposing eggs to rapid heat treatments to kill bacteria. It is advised to store eggs in the refrigerator at 40°F (4°C) or lower to further reduce the risk. Drinking pasteurized liquid egg whites is considered safe. One 1/2 cup serving of pasteurized liquid egg whites contains 54 calories, 11 grams of protein, 0 grams of fat and cholesterol, and 152 mg of potassium and 163 mg of sodium.
– Eggs consist of 11% shell, 33% yolk, and 56% white.
– Some people, especially athletes and bodybuilders, drink raw egg whites for their muscle-building protein.
– Pasteurized eggs should be used when eating raw eggs.
– Symptoms of Salmonella infection include vomiting, fever, diarrhea, and abdominal cramps.
– Children, older adults, and immunocompromised individuals are at higher risk of illness from Salmonella.
– Eating raw egg whites carries a risk of Salmonella infection. The article discusses the safety of consuming egg whites, specifically raw egg whites. It recommends eating fully cooked eggs to reduce the risk of foodborne illness. However, if raw egg whites are consumed, it is advised to choose pasteurized ones. Pasteurization involves exposing eggs to high temperatures within a specific time frame to reduce the risk of bacterial contamination. Storing eggs in the refrigerator at or below 40°F (4°C) can also help minimize the risk. To drink egg whites raw, it is important to purchase pasteurized liquid egg whites. In terms of nutrition, a 1/2 cup (120 mL) serving of pasteurized liquid egg whites contains 54 calories, 11 grams of protein, 0 grams of fat and cholesterol, 152 mg of potassium, and 163 mg of sodium.

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