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February 3, 2012

Food as lifestyle

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Home Page > Food and Beverage > Main Course > Food as lifestyle

Food as lifestyle

Posted: Jan 31, 2012 |Comments: 0

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Food as lifestyle:

Health means disease and ultimately take medicine, this concept of idea has became old. Now health is redefined as lifestyle. What food you will eat, how long you will sleep and time spent for exercise all are properly planned. What food you will take during lunch, dinner or tiffin, doesn’t only mean what are your menu’s would be. Tasty preparation of food shall also not taken into account, how the same is prepared, and kept in freeze and how the same is packaged for tiffin are also counted. While cooking due to mishandling of food it can also be infected by chemical substance. Apart from that some poisonous material may be transmitted. If the cooked food is not properly packaged there is every possibility of spoiling of the food value. Apart from spoiling of the food still be there.

Earlier serving of food wrapped with aluminum foil was custom of the Restaurant only. Now aluminum has entered our kitchen too. One third of the house-hold rap market is already captured by aluminum foil. Not only to serve the food decently but for the necessity purpose also. To keep the food in the fridge as well as to serve tiffin aluminum foil is very helpful. Now many homemakers instead of keeping the food in the lunch or tiffin box wrap them with house foil, so that food remains quite fresh and hot for a longer time. Giving the sandwich the shape of a smiling face may work magically. While giving chapattis for lunch, one must wrap them properly in the aluminum foil so that it remains soft, so that your kids need not to fight with the chapattis while eating them in the lunch time. Possibility of bacteria infection is also substantially reduced.

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In Aluminum foil packing foods remain fresh due to the fact aerobic microorganisms responsible within swift deterioration of ingredients hardly thrive or are immobilized under this disorder. Consequently, storage life is expanded thereby making the product well suited for sale on the freezer cooler or cold display self storage of several retail merchants.

Unfortunately, the demands of our society need food to last. It should be able to travel long distances from the ranch to the city. Food must have the ability to be kept for the day when we can’t shop, and for emergencies when it may be rare. And, lastly, businesses needed food to last until mistakes logistics, sales slow or power outages do not cause great financial loss.

Therefore and more, our food system with excellent shelf life on nutrition. The problem is, the old not tasting food as good as fresh food. Modern food science has found that by using the additional chemicals, we are now able to make food appear almost as good as old. As a result, the additive now used in almost every food packaging. This trend is located in the heart of our health problems.

The price of food soared some 40% in 2010, and the forecast for the next 10 years shows an additional 30% increase. These threatening statistics makes it is even more timely to bring food waste to the forefront of sustainability dashboards at food companies. The impact of food waste occurs both through additional volume of waste to treat and additional food volume to produce. The latter creates additional pressure on water and land resources. Recent studies have found the environmental impact of food loss through waste and spill to be more important than that of packaging and waste management combined.

Beyond the environmental impact, the consequences of food waste range from threat to world food safety to increased sourcing, processing and distribution costs for food manufacturers.

The numbers on food waste are staggering:

- It is estimated that between a quarter and a half of the global food supply is wasted,

even in some of the most sophisticated supply chains;

- Roughly one in every three calories produced in the world ends being wasted;

- Food waste in the US amounts to 120kg per person per year.

http://www.eslarrenterprise.co.in/blog

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About the Author:
Completed ISC from a reputed English medium school in Kolkata in the year 2002 with 85%+. Fashion & beauty is in my blood as my mother who is sole inspiration of Eslarr Enterprise, incorporated in the year 1978 is now a renowned manufacturer and exporter of Indian Ethnic Dresses.
I have also studied kathak for 6 years while I am in school. I am experimented with whatever seemed interesting. I will try anything once. I believe that if God gives you talent, don’t be ungrateful. Use it.
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January 24, 2012

Comfort Foods: Infinite Pizza Possibilities

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Home Page > Food and Beverage > Main Course > Comfort Foods: Infinite Pizza Possibilities

Comfort Foods: Infinite Pizza Possibilities

Posted: Jan 20, 2012 |Comments: 0

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The excitement of savoring a pizza, as a treat or an entire meal, crosses all world-wide borders. At least one pizza shop can be found that accommodates both local people and travelers in practically every small town and in large international urban areas. Not all pizzas are the same, however, and regional variations often play a part in the variety of the dish. The consistency and thickness of the pizza dough and how the crust is developed is the biggest difference involved in making pizza. Pizzas are also effortless to prepare at home where the chief cook may choose their preferred crust type.

Thick Crusted Pizza Styles

Oftentimes referenced as Chicago Variety or Sicilian, this deep-dish variety is a favorite with those who enjoy a thick crust. Dough that is prepared to rise in a pan with 2 – 3 inch sides and still be relatively soft after cooking is used in deep-dish styles. Typical formulas for deep-dish dough always use a good quality flour, oil, salt, and dry yeast. To make the dough straightforward to manage and retain the elastic properties after baking many variations may call for sugar, eggs, butter or milk. Many chefs achieve a crisp outside and soft center with their thick crust dough formulas. Thick dough pizzas are filling and emphasize the taste of the crust along with the toppings or fillings.

Thin and Flexible Pizza Styles

The dough utilized to craft a thin crust pizza, and often associated with the New York variety of pizza, produces a flexible and larger slice. Necessitating some kneading and shaping throughout the preparation, this dough is prepared for cooking on a flat pan. The principal dough recipe components are flour, salt, yeast, and oil. To facilitate with handling and to evenly brown the crust cornmeal is frequently spread on the top of the dough. Thin dough pizzas place increased focus on the toppings and are favored all throughout Europe and the U.S.

Ultra-Thin Pizza Dough

Countless pizza connoisseurs flock to this modern version of the authentic dish that has a nearly cracker-like crust. The concept behind ultra-thin pizzas is to spotlight the toppings rather than dough. Watched mindfully during the baking time, these pizzas cook quickly and may be subject to burning or produce dry results. Whole wheat flour, multi-grain flours, mushrooms, squash, bell peppers, other thinly sliced vegetables conform well to a crispy, thin pizza.

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Thick Crusted Pizza Styles

Thin and Flexible Pizza Styles

Ultra-Thin Pizza Dough

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About the Author:
You will discover an infinite assortment of pizza dough recipes for putting together many different tasty pizza crust styles. We have the best pizza recipe for you like Grilled Mediterranean-Style Pizza with Sausage, Tomato, and Feta Cheese, Sicilian Style Pepperoni Pizza with Marinara, Mozzarella, and Oregano or Zucchini Pizza, whether your favored pizza style is deep-dish, or any other of the numerous mouth watering pizza types.
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