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The cooking / cuisine fan club
How do you choose your food ?
How do you choose your food ?
Hello everyone ^^ In order to revive this club, i open this new thread to talk about food and how you choose them.
Before i was careless about that (shame on me !! ) but i see the truth with the help of the goddess of cooking : Miss Narona
Now i understand many thing (because of my illumination
). For example i choose carrot which are not perfect. A perfect carrot is a bad carrot because it's a carrot which eat many chimical product when she was under ground (poor carrot
) . A good carrot need to be dirty when you buy it. It need to have some soil around her to be good.
There is something important to know too : Buy season product and so local product. If you're in France, buy french food. It's better than spain chimical food for your health.
Another example, for eggs, you need to always be careful about the number. Eggs with number one and two (and three maybe but i'm not sure) are good for you but with number 3 (not sure here) and four you can be sur that it's eggs which are product in battery !
So what's about you ? Do you have some tips about food ? For example fish ? (yeah i wish to know how to choose good fish
A Chinese tradition passed on to Japan is Onmyo Gogyo(陰陽五行) theory. Now you may not have heard of it but it is the same idea behind Wood, Earth, metal, water and , fire in Naruto.
Gomi Goshoku(五味五食） is based on this idea teaching that food has five tastes and five colors and if you have a balanced mix it will maintain your health.
Five taste consists of sweet, sour, salty, hot and, biter. The colors are white, black, yellow, green and red.
It may sound strange but it does have some scientific basis since the colors and taste also represents essencial nutrient our body requires.
Vitamin, protien, carbohydrate, minerals and lipid.
There are also five ways to prepare food, raw, boil steam, bake and fry.
It's really interesting what you said Tri-ring
So you mean that at each meal you eat with the principe of the five tastes ?
Not just taste but color as well.
The best example is a bento box.
For example meat as red, white as rice, green as vegetable, black as Hijiki and, yellow as orange.
But you make this type of bento box everyday ? I mean how much time it takes you to make this ?
If you're checking food there are many ways to check your produce. They generally have similar methods.
If you want to check the quality of a fish, there are two methods; live or dead.
If the fish is alive (And swimming mind you) pick a decent sized fish with a clean and healthy body (That means normal appearance and no suspicious markings on the fish; black dots that shouldn't be there etc) Look at the belly of the fish especially for fresh water fish. For dead fish it's all in the eyes; a freshly killed fish (The best kind) will have eyes that are clear and have a solid pupil, if the eye is cloudy or isn't clear then do not buy it, it's been out for far too long.
You shouldn't worry about imported foods, any chemicals would be handled by the government (Though that depends on your place) and they shouldn't be bad for you unless there's been a history.
For most vegetables and fruits check for a good density weight, you want something that's heavy for its size; more juice that way, find ones with a bigger girth. For bananas buy ones that do not have big edges or ones that are thin. But fat and smooth bananas, and never too ripe, buy ones which are relatively green and rippen them at home. Strawberries; its all in the leaves, don't worry too much about the body, good strawberries will have good healthy leaves (It means fresher, sweeter strawberries) For long stemmed vegetables (Asian variety) you want vegetables with a good girth (Nothing thin), solid bases (No holes! Solid bases mean the vegetable is young) and healthy leaves. Oranges can be picked easily; check for firmness (Not too firm and not too soft) and skin (A good orange's skin is not bumpy or has the tiny dents everywhere, try to find the smooth ones) You can experiment with picking, remember thin skinned ones are ideal.
For meat you want cuts of meat with visible fat and visible tissue, avoid meats with spots of fate here and there; the cut is not good, and also it makes removing excess meat almost impossibly tedious.
I can go on for alot of things.
My best advice to learn how to pick is to ask a relative who cooks alot (And grocery shops alot) or if you're lucky a professional chef (You can only do this if they're related to you).
I have an idea, get a garden and grow the food yourself lol...
I am not picky but if I want something fresh I go to places where they sell food from framers that don't use certain chemicals while growing their crop ( does saying crop make sense? )..luckily now a days with this global warming and the go green thing a lot of stores are doing that.
For fish, how do we choose them if there is no eyes ? I mean for the most part, the're already all cut up.
For imported foods, i know that some of them (e.g : from Spain ) have chimical product such as nitrate. And yes maybe when we eat one of them there is nothing to worry but what will happen in 20years ? So I prefer to eat local product which are also better
For strawberries, i didn't know that O_o Thanks for the advice. For orange my main problem is that there is no orange other than Spain orange >_>
Well, thanks for these advice ClockWorkAngel
> BellaD : Lol it will be difficult since I'm a student
(but if you want to give me the money, I'm not against it
). And you're right about framers but again since I'm a student I don't really have a choice here
It's honestly really hard to judge slices of meat, the only way is colour and looking at the scales. If it looks healthy; it probably is, go for good vibrant colour.
Growing your own food is a long and tedious business, but its rewarding, my Grandfather does it in the backyard, the things he grow are really good and it's nice to taste the fruits of your labour. Its definitely something that can get some exercise in to your schedule too.
For fruits and vegetables, I look mostly for firm regional products, and try to avoid as much as possible off-season imports.
When buying imported food such as bananas, oranges, tomatoes or early strawberries, I always check if they are a little unripe and undamaged. For citrus I always check that they are untreated.
For meat I try to avoid as much as possible packaged meat, and rely mostly on my butcher. When buying packaged fresh meat, I always check the color first.
As in Switzerland we have little fish, most of it being import, I am of little advice considering the purchase of whole fresh fish.
I would agree on the non-packaged meats.
Get to know your local butcher! He's a great source of knowledge and if you become familiar with him there's a good chance he'll help you with choosing a good piece.
My father knows a butcher personally and he often helps us by reserving a good piece for us if we ask.
I agree with Tri-ring. I chose my food also based on colours. And many times I just spend lots of time to shape it cute and insanely enough to eat ^u^i ~
I choose my food on my moods, sometimes i feel like going Japanese! other day it's Spanish! Sundays it's Chinese! But occasionally i get home sick and cook myself a good old fashion English Breakfast.
Oh if I'm lazy I slap on some brats, pan fried potatoes with garlic and a healthy dose of sauerkraut!
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