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How to Pick Choose An Avocado - Tips for Buying Avocados

How to Pick/Choose An Avocado

Pick & Buy Hass Avocados

How to Pick Ripe Avocados, How to Select the Best Avocado, Buying Avocados Before an Event and How to Know When an Avocado is Ripe

How to Know When a Hass Avocado is Ripe

Did you know that Hass Avocados do not ripen on the tree? They ripen or "soften" after they have been harvested. Hass Avocados are unique from some of the other varieties of avocados because they can change from a dark-green color to a deep purplish almost black hue when ripe. Although skin color can help in the initial visual selection of Hass Avocados it is not always the best indicator for ripeness. Ripeness is ultimately determined by pressure, color can sometimes be misleading as avocado "softening" can occur at a varying rate, independent of the color.

Here's how to pick the best Hass Avocados:

Step 1 – Take a look at the chart below. When comparing a group of Hass Avocados, check the outside color of the skin of the avocados for any that are darker in color than the others. These may be riper than Hass Avocados with lighter skin. Check the outer skin of the avocado for any large indentations as this may be a sign that the fruit has been bruised.

Firm, Not Ripe

Firm, unripe Hass Avocados will have a bright green color and will not yield to gentle pressure. Firm avocados are perfect for purchasing a few days (approx. 4 to 5 days) before you plan on serving them to ensure that they will be perfectly ripe and ready to eat by your event. Store these avocados at room temperature (65-75 degrees F). Place in a brown paper bag with an apple or banana if you want to speed up the ripening process.

Breaking, Almost Ripe

Hass Avocados that are referred to as "breaking" or almost ripe can vary in color so it is best to go by pressure as well as color. Breaking avocados will have a softer feel but will not quite yield to firm gentle pressure. If cut, the seed will often be difficult to remove and the inside flesh will be firm and difficult to mash. Breaking avocados should take a day or two at room temperature (65-75 degrees F) to ripen.

Ripe, Ready to Eat

Ripe, ready to eat avocados may have a darker color but color can vary so it is best to go by pressure as well as color. Ripe fruit will yield to firm gentle pressure. It will feel lightly soft but it will not feel "mushy" to the touch. Ripe fruit is perfect for that day. Store in the refrigerator if you plan to eat it in a day or two to prevent the fruit from becoming overripe or spoiled.
Overripe, Past Ripe

Overripe fruit will feel very mushy to the touch; it may have deep indentations and have darker yellow or brownish colored flesh throughout the inside of the fruit. Spoiled overripe fruit will have a rancid smell that some describe as smelling like "a pumpkin" or "squash-like". For the best eating experience pass on the overripe fruit and enjoy ripe Hass Avocados.

Note: Avocado color does not always indicate ripeness. Ripe avocados will yield to firm gentle pressure

Step 2 –
Place the avocado in the palm of your hand.

Step 3 –
Gently squeeze without applying your fingertips as this can cause bruising.

Step 4 –
Picking ripe ready-to-eat Hass Avocados. If the avocado yields to firm gentle pressure you know it's ripe and ready-to-eat. If the avocado does not yield to gentle pressure it is considered still "firm" and will be ripe in a couple of days. If the avocado feels mushy or very soft to the touch it may be very ripe to overripe. Practice makes perfect - if it's your first time selecting avocados, try choosing a couple of avocados that yield to gentle pressure to see how they differ in taste. Or try purchasing an unripe avocado, checking it every day for 2 - 3 days as it softens. Practice will help you learn what to look for when you're in the store.


How to Buy Avocados Ahead of Time for an Event

Ripe Hass Avocados that yield to gentle pressure should be eaten within a day or two. For events a couple days out, purchase firm avocados instead. Unripe, firm or green fruit can take four to five days to ripen at room temperature, perfect for celebrations that are a few days out. Just be careful to watch the fruit to make sure the temperature in your kitchen does not cause them to ripen too quickly. If they begin to yield to gentle pressure, place them in the refrigerator to slow the ripening process. For more information on how to speed up or slow down the avocado ripening process or how to ripen Hass Avocados in general, visit our Storing and Ripening page.

An extract from: http://www.avocadocentral.com/how-to/how-to-pick-how-to-buy-avocados

What Types of Bread Are Called Wholemeal, Brown and Wheatgerm

People eat bread for centuries. Some years ago white bread was considered the most expensive and health-giving, but today we know that it is not so good for us. White bread is rather nutritious and is not good for people who's on diet. Wholemeal, brown and wheatgerm bread is much better for our health. But what kind of bread is it?

Today British people are eating much more brown bread than 20 or 30 years ago. The reasons for its rise in popularity are twofold. Firstly, it's now widely accepted that fibre is essential in a healthy diet; British are more health-conscious and they know that brown bread has a much higher fibre content than white. Secondly, they're putting a greater premium on taste, and good brown bread is rich in flavour. As a result they've come to believe that brown is beautiful.

Demand has spawned bewildering variety. In a recent survey, British counted more than 60 different types of brown loaf on offer (and that total doesn't include a piebald confection made by a Somerset baker, which is brown at one end and white at the other!)

Acknowledging that the wide choice of loaves presently available could easily be a recipe for confusion, the government has introduced three specific categories. Look out for these terms in the shops; don't be taken in by how brown the bread is - unfortunately, caramel colouring is perfectly legal.

Wholemeal If a loaf has 'wholemeal' in its name, the flour used must be made of wholewheat grain, with nothing removed. Wholemeal bread is the one that's naturally highest in fibre, containing around 8 1/2 %.

Brown Under the new regulations, 'brown' isn't just a generic term, it defines a loaf which may be made of a mixture of flours but which must contain around 5% of wheat fibre (sometimes known as bran), which is the brown covering of the grain, underneath the shell.

Wheatgerm Again, whatever the flour used, the baker must add a specific amount of nutritious wheatgerm, the vitamin-rich part of the grain. The fibre content of this loaf is around 4 1/2 %.

Although brown has become established as the most fashionable colour in the bakery, that's only part of the story. The more significant underlying trend is towards widely available, nutritious, freshly baked bread, brown or white, in a mouth-watering range of shapes, textures and flavours. Hot Bread counters in supermarkets and shops are now commonplace, and the small bakery is enjoying a remarkable revival.

Whether it's brown or white, good bread can be very versatile. Take that much underrated snack, the sandwich, for instance. You'd never know it to judge by the average British Rail buffet, but there's an infinity of fillings and toppings which can transform a loaf into a really different, tasty, cheap and wholesome family meal. And for connoisseurs of bread and butter pudding, we reveal the secrets of Anton Mosimann's definitive version, as served at the Dorchester.

酸梅酱蒸排骨

前面的步骤和豉汁蒸排骨一样,先不要用水洗,用适量的盐和生粉再加一点点清水拌匀腌半个小时,将腌过的排骨洗干净,用干净的毛巾包好拧干水份.

酸梅酱若干 将酸梅酱、糖、油、生粉、清水放入排骨里拌匀，如果想要用蒸排骨的汁捞饭，可以稍微多放一点水，将捞好的排骨放锅里隔水蒸十分钟便可。

洒上葱花，再滴几滴香油，大功告成！

又是一道谋杀白饭的菜 酸梅酱蒸排骨酸梅酱蒸排骨

Articles extracted from: http://www.hexu.org/diet-regimen/culinary/de-5.503.181731-SuanMei-PaiGu.html

Baechu-geotjeori Kimchi(배추 겉절이 김치)

Jeotgal

Salted and fermented seafood side dishes. Commonly used ingredients are clams, shrimps, oysters, and pollock roe.

Jeotgal refers to a salted fermented food. It is made by salting fish, shellfish, eggs of fish, fish flesh or fish innards to prevent the activations of saprogenic bacteria. Its fermentation process allows enzyme from seafood and microbes to decompose the fish or its parts, thereby making a distinctive taste and flavor of jeotgal. It originates from India, Vietnam and Thailand that are rich in marine products and relatively warm areas. People in these regions couldn’t store food because of hot weather and didn’t have any other choice but to throw away spoiled foods that were hunted, gathered and fished. They might have found that the wasted food became fermented naturally and turned to be a food with different flavor and taste. It was the origin that humans started to make fermented seafood first. Jang, or basic seasoning made with soybean, was developed in farming regions while fermented seafood was invented in coastal areas with abundant marine products.

It is estimated that Korean jeotgaltraces back to the New Stone Age. In the Silla dynasty, a queen prepared jeotgal for a traditional ceremony to pay respect to the bridegroom’s family, according to an old record, which demonstrates how valuable jeotgal had been for so long time. The types of jeotgal enormously diversified throughout the Goryeo and Joseon dynasty. The number of jeotgal increases depending on harvest time and seasons of seafood, types of seafood, and parts of seafood. There are so many kinds of jeotgal and some of its names are unfamiliar such as eorigul jeot (salted oysters), myeongran jeot (salted Pollack eggs), ggolddugi jeot (salted baby octopus), jogae jeot (salted clam), toha jeot (salted Toha shrimp), myeollchi jeot (salted anchovies), jogi jeot (salted corvine), agami jeot (salted branchiae), baendaengi jeot (salted sardines), changran jeot (salted viscera), sora jeot (salted conch), baeha jeot (salted a kind of shrimp) and jaha jeot (salted very small shrimp).

The method of making jeotgal might sound easy but it is complicated and requires a long experience. Considering that Koreans distinguish all kinds of fish and shellfish and even their parts in making jeotgal, they have quite a delicate palate, indeed. All their efforts to make jeotgaland to seek the place to store at an optimal temperature and moisture level show how much Korean people love jeotgal.

The well-known places for jeotgal storage are Geumgwang cave and Gwangcheon cave. Geumgwnag cave, located in Naju, is 8㎞ long, 200㎞width with 8 stories, which is the biggest one in Korea. There are around 7,000-8,000 jeotgal drum cans in the cave. Not only the salty taste of fermented jeotgal is great, but also the cave filled with various kinds of jeotgal including saeu jeot (salted shrimp), myeollchi jeot (salted anchovies), hwangsaegi jeot (salted corvine), songeo jeot (salted trout) and jap jeot (mixed jeot) is a wonderful scenery to see.

There are many famous places for saeu jeot(salted shrimp) in Korea but Gwangcheon saeu jeot, fermented in the Gwangcheon cave, has been most famous from the Goryeo dynasty. Gwangcheon saeu jeot becomes a brand of saeu jeot that is properly fermented at the cave and shipped out. Its taste is excellent, compared to other regions’ jeotgal because it is placed for the maturity in the cave that maintains 85 percent humidity and constant temperature at 14-15 degrees Celsius.

These caves are now used as jeotgal storages but they were air-raid shelters during the Korean War. They became famous after being used as jeotgal caves by villagers. There are numerous caves at Dokbae village, Ongdam-ri, Gwangcheon which have ideal conditions for fermenting jeotgal.

The quality and taste of jeotgal from Gwangcheon area have no parallel. There are around 40 caves and a cave 2m high and 200m length has storage capacity of about 3,800 drums. Wine cellars are popular tourist spots in other countries. Likewise, isn’t it quite a fantastic idea to use the natural caves as the jeotgal storage?

Spicy Korean Cabbage Salad Kimchi

A salad made of Korean cabbage leaves that are separated and salted, then tossed in a dressing of red chili pepper powder, green onions, garlic, jeotgal, sesame oil and some sugar.

Articles extracted from: http://www.flickr.com/photos/silentnoon/1092301870/

Cook: Get fats, lose weight (cont)

Avocado And Lemon Yoghurt

You’ll need:
2 ripe avocados
60g low fat cream cheese
100g plain low fat yoghurt
Zest and juice of
½ lemon
2 tbsp caster sugar (or equivalent of sweetener)
4 thin lemon slices4 sprigs mint8 tbsp strawberry sauce

Method:
1. Cut avocado in half, remove seed and scoop flesh into a food processor.
2. Add all other ingredients, except lemon slice and mint, and blend to a smooth paste.
3. Divide mixture into four dessert glasses or dishes and chill for two hours. Top with strawberry sauce. Garnish with lemon slices and mint sprigs. Variations:Replace strawberry sauce with fresh strawberries or use raspberry sauce and serve with a wafer biscuit.

Read more: Cook: Get fats, lose weight http://www.nst.com.my/nst/articles/Cook_Getfats_loseweight/Article#ixzz1MrbEVdUV