Tea: The Best Green Tea Blends

Green tea is fast becoming one of the hottest ways to look after your health. More and more research is surfacing that suggests that drinking green tea may be one of the simplest things you can do to live a longer and healthier life.

Green tea is special because of the way that it's processed. Though it comes from the same plant as black tea, it is produced in an entirely different way. During processing, black tea is allowed to oxidize, or ferment. Green tea however, is simply dried and then steamed or fired to prevent the oxidation process from occurring. It sounds like a simple difference, but it causes some very powerful differences between the two types of tea.

The fermentation process that happens to black tea converts the natural anti-oxidants in tea to other compounds. So, while black tea is a healthy beverage, it is not as healthy as green tea, whose anti-oxidants are left in their natural state. In fact, green tea contains EGCG (epigallocatechin gallate), one of the most powerful anti-oxidants.


Anti-oxidants play an important role in protecting our health. The anti-oxidants created by our bodies and those derived from our diet help to neutralize free radicals. Free radicals are oxygen containing molecules that are created as a by product of converting the food we eat into energy. Left unchecked, these free radicals damage our cells and DNA, leading to aging and disease.

A diet rich in anti-oxidants keeps these free radicals under control. To ensure that you get your daily dose of anti-oxidants it's important to eat a diet that's full of plant products, like fruits, vegetables and green tea.

Research has shown that drinking green tea is especially helpful at reducing your risk of disease. Some of the most positive research includes the following findings:

• Long term tea drinkers tend to have a lower body weight and lower percentage of body fat.

• Green tea has been shown to be effective at preventing many forms of cancer, including breast cancer, colon cancer and lung cancer. In addition, some studies have shown that chemotherapy is more effective when the patient is on a regimen of green tea along with their chemotherapy.

• Green tea has been shown to reduce the risk of heart disease by helping to lower cholesterol and reduce your chances of a blood clot.

• Green tea has been shown to be an effective weight loss supplement. The anti-oxidants in green tea combined with the caffeine have been shown to speed up the metabolism and promote the oxidation of fat.

• It has been suggested that green tea may be helpful in preventing Alzheimer's disease.

• Green tea may be helpful in regulating insulin, so it may be a natural way to help prevent diabetes.

So, as you can see, there are many health reasons for drinking green tea. Most of us in the Western world have grown up on black tea, and may find the flavor of traditional green teas somewhat grassy in comparison. If you find that green tea simply doesn't taste as good to you as black tea, try drinking a green tea blend. When blended with other flavors, green tea can taste quite different than it does on its own.

There are a wide variety of green tea blends out there. It's important to choose the best quality of loose green tea, whether you're choosing a blend or a single tea. Many tea companies will use lesser quality tea leaves when they're blending the tea with other flavors, because they believe the difference in quality will not be as noticeable.

So, be certain that you choose your blended green tea from a reputable tea company to ensure that you get only the finest quality. If you're interested in choosing a green tea blend, here are some very good and very popular ones to try.

• Moroccan Mint – Moroccan mint green tea is one of the most popular blends. This is a blend of one or more kinds of mint flavoring with a green tea base. The flavor is light and refreshing and makes a great glass of iced tea as well as hot tea.

• Jasmine Green Tea – Another popular choice in green tea blends, this green tea is scented with the petals of jasmine. You'll also find Jasmine green tea mixed with vanilla, which makes the tea more flavorful. The combination of the scents of jasmine and vanilla make this jasmine green tea one of the most fragrant you can find.

• Vanilla Mint Green Tea – This is a refreshing green tea blend that will appeal to any tea drinker. Tea artisans mix high quality green tea with mint leaves and pieces of vanilla bean. These two flavors are pleasing to any palate. This makes a great iced tea for the summer as well as an aromatic and flavorful hot tea.

These are just a few of the many blends of green tea available. Experiment with the varieties available to find the ones that you like best. For maximum benefit to your health, experts recommend that you drink at least three cups of green tea each day. So, lift your cup of green tea and drink to the delicious flavor – and to your health!

7 Steps for World Class Gourmet Coffee

For a change, a good cup of coffee would be nice. It does take some time and some energy to find a great cup of gourmet coffee these days. If you do know of a perfect coffee shop, you are one of the lucky ones. But, did you know that you can basically make a nice cup of coffee on your own from home?

Here are 7 simple steps that you can take to produce the perfect cup of coffee every time.

Start with quality. One of the most critical aspects of coffee drinking is the grade of the coffee that you start off with. If you have a favorite flavor, then purchase whole beans in that flavor. If you can do this, it will allow you to get the most fresh coffee accessible.

Grind away. Purchase a quality coffee grinder. Some of the bestgrinders available today are easy to use and easy to clean up. By grinding your own coffee beans, youll be able to only grind what you need, meaning that you will have complete freshness in your coffee.

Store It Right And Tight. It is very fundamental to store your coffee tightly. Air oxidizes the coffee and can make it to get bitter quickly. Metal canisters can also enable a metal taste to get into the coffee, making it taste bad.

The top solution is for a plastic or ceramic air tight container for your coffee and coffee beans. Also, store it at room temperature because the moisture in the fridge or freezer can make it go bad faster.

Getting To The Coffee

The Maker. The coffee maker that you use is also critical. No matter what style that you go with, you can get a good cup of coffee out of it if you take the essential steps to keeping it fresh

For example, you should insure that the coffee maker is kept clean after each use. In fact, youll need to make sure that you detail clean it, with the assistance of vinegar, every so often as well. Your preferences will ultimately determine which style of coffee maker you will use. Make sure that it uses a permanent filter in it.

Even In The Water. Even the water that you use is central to the quality of the coffee you will get from it. It is essential that you use water that is free from chlorine and minerals.

Often, using bottled water rather than tap water will augment the quality of the coffee. Also, keep the water nice and hot. A good temperature for the water is about 200 degrees Fahrenheit.

Supply The Right Amount. It is also central for you to use the right quantity of coffee beans and coffee grounds in the maker. Too many and you will have a very strong cup of coffee and too few will make it to be too weak. Follow the directions provided by the coffee producer for the best cup of coffee.

Lastly and probably the most vital aspect of getting a great cup of gourmet coffee is to make sure to enjoy your coffee when it is hot and fresh. Most restaurants are told to keep coffee for less than thirty minutes, but at home, the best coffee is the coffee that hasnt sat for more than twenty minutes.

A Guide To The History Of French Foods

If you are just as interested in travel as you are in food, then the history of French foods is one in particular that you are going to want to become more familiar with. The history of French foods is one which actually begins as far back as 1400 A.D., when the first French cookbooks imitated Moorish cuisine and sugar, which was still considered very much as being a luxury, was what was used to sweeten the various dishes.

1600

During the 1600s it was Royal patronage which truly promotedFrench cooking, with various dishes of fish and fruit being the most popular. There are many examples, particularly from this time that go to show just how important food has always been inFrance. For instance a butler once killed himself because his lobsters arrived late.

It was also during this time in French history that Dom Perignoninvented the art of making champagne, as he began storing his wine in bottles that were strong enough to contain the petulance of secondary fermentation. Coffee was also introduced around the same time, in 1644, while in 1686 thedevelopment of the croissant celebrated a true Christian victory in Austria over the crescent banners of the Turks.

1700

The 18th century also played a great role in the history of French foods, and it was really during this time in particular that the appeal of French food began to grow with the prestige of French culture. The restaurantmovement also began around this time and there was a new journalistic breed coming about, namely including food critics and restaurant reviewers.

2000

Although the 19th and 20th centuries also had their influences on the history of French foods, it has been the 21st century more than either of those which have played a role. French cuisine is now renowned around the world more than ever before and held high in regard and respect. There is really no other country in the world that takes its cuisine as seriously and significantly as the French,< and French cooking is really not a monolith, but rather it ranges from the olives and seafood of Provence to the butter and roasts of Tours.

There is so much variety with French cuisine, and this is actually one of the most valuable aspects of all that people need to understand and recognize when it comes to the history of French foods. http://www.living-in-france.org

Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization

ORDER THIS BOOK!!!!

Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating meat cuts for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA?s new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical information on fabricating beef, pork, veal, lamb, game, and exotic meats. Helpful storage information, basic preparation methods for each cut, and recipes are included to give professional and home chefs everything they need to know to produce well-primed cuts of meat. For anyone who believes that butchery is a lost art, The Culinary Institute of America?s Chef Thomas Schneller counters that notion by providing a close examination and explanation of the craft in this clear and concise book.

• Hardcover: 288 pages
• Publisher: Delmar Cengage Learning; 1 edition (February 3, 2009)
• Language: English
• ISBN-10: 1428319948
• ISBN-13: 978-1428319943
• Product Dimensions: 10.9 x 9.1 x 0.9 inches
• Shipping Weight: 2.6 pounds (View shipping rates and policies)

• About the Author

  Thomas Schneller is a Certified Hospitality Educator and assistant professor at The Culinary Institute of America. He was also the head chef and owner of Schneller?s Meats, chef and owner of Schneller?s Restaurant, and assistant chef and manager of Schneller?s Caterers. His professional experience allows him to view the market from the perspective of both an educator and a business operator.
  
  Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor?s and associate degrees, as well as certificate programs, in culinary arts or baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world?s premier culinary college. Visit the CIA online at www.ciachef.edu.

  
  

How to cook with fresh herbs

Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add. Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.


If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment!


You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it.


Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.


Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in.


My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from "creeping" all through your garden.


I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. Lay out a piece of saran wrap, place the butter in the middle roll the saran wrap up to form a "log" out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the "log". (Hints for "log" butter: potatoes, bread, steaks, noodles or any kind of sauce).


A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination, be creative.


I learned a trick a long time ago using basil, lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.


These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more. Happy cooking
Did you find this article useful? For more useful tips and hints, points to ponder and keep in mind, techniques, and insights pertaining to guides on cuisines, culinary styles, recipes and more , do please browse for more information at our websites.
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YES! You Can be a Food Gourmet and a Skilled Gourmet Cook Too

Yes, even you can cook up wonderful meals and impress yourloved ones!

Ever thought that gourmet cooking is not for you, or that you do not cook well? Then it's time to totally change your mindset from today . . .

Anyone and everyone can easily pick up cooking skills; younger or older, ladies and even the guys. It doesn't matter what your skill level is today; you can do much better and make great dishes like the chefs at your favorite restaurants. And what's more, the meals you cook will be done to perfection – your kind of perfection. And you know what the best part is? You already have the most important ingredient . . . you know what great food is!

Let's show you the way . . . Xperimental Cooking is putting YOU in charge – you're the boss of the kitchen! You choose the ingredients you like and whip up meals to suit your specific tastes. Forget about strictly following recipes that are complicated . . . that requires you to buy special ingredients you will only use once then store till they expire . . . that calls for you to measure out precise amounts of each ingredient. All that is required is for you to have fun and Xperiment with blending ingredients that you like. Let your imagination rule . . . pick the items and create your masterpiece; from types of meats and vegetables, to how they are cooked, to what beautiful arrangement on your dinner plate. Xperimental Cooking is also about you and the people you are preparing a meal for. You know that each person has their unique preferences, so Xperimental Cooking is about helping you fulfill those preferences. Sounds complicated, you may think? But actually, it is rather simple; especially after you develop the basics that will forever change your mindset on cooking and open up a whole new dimension of creativity you never knew you already had within yourself.

Now let us share with you the little secrets of Xperimental Cooking . . . the A, B, Cs if you will . . .

A. INGREDIENTS – The first key is for you to build on your knowledge of ingredients, as they are the basic building blocks for a good meal. You already know of many ingredients, now go and take a closer look; experience each ingredient individually and Xperiment with it. Everything edible can be an ingredient in your creation, so you need to know and understand each ingredient; from how it looks and tastes, to its texture, to how it behaves when cooked in different ways, to which other ingredients it is compatible with, to what happens if you add more or less of it to your food, etc. Since individuals experience things differently, you are your own expert; find out what you like and what you can do without. As you have your meals each day, take the opportunity to study the ingredients. Involve your family & friends and make it fun as you experience & Xperiment. At restaurants, and when you travel, question the chefs if you have a chance and gain perspectives into new ingredients you come across. For the computer savvy, you can also surf the web and quickly gain insight; there is tons of information online. Try typing the ingredient you're interested in on your favorite search engine and discover a wealth of knowledge at your fingertips. As you get to know about more ingredients and become more aware of the characteristics of each ingredient, you will be able to expertly combine them to expand the number of new dishes in your cooking repertoire. There are endless combinations, so keep Xperimenting; you will discover many winners to surprise your guests. Have fun building up your own database of ingredients.

B. QUALITY – When you begin with great quality ingredients, you are certain to produce top quality meals; if you start with poor quality ingredients, it won't come as a surprise that the results will naturally be disappointing. Quality can easily be determined when you use all your senses . . . Use your sense of Sight to look carefully at the ingredients. Check the color to see if it is bright or dull, consistent or has blemishes. Is the shape evenly symmetrical or distorted. Look also at the texture of the items. Your sense of Sight is the first sense that you will usually use when checking anything; and it is a powerful tool in determining the Quality of any ingredient. Practice and see if you can tell what the Quality of an item is, just by looking at it. You will quickly be able to use your Sight to initially screen ingredients to determine if they are worth a closer inspection or to move on. Use your sense of Hearing to listen to the tone when gently tapping or shaking an item. Does it sound hollow or solid, is there a rattling sound? Hearing is not frequently used, but can be helpful in a closer inspection of certain fruits, nuts and vegetables. Use your sense of Smell to sniff out fragrant fruits and the aroma of fresh herbs. You can also detect items to avoid when they emit off smelling odors. Train up your nose and your sense of Smell will come in handy when you search for Quality foods. If you have the opportunity, sample the items before making your decision. Besides checking that the Taste is what it should be, also observe the texture or feel it has in your mouth, when you chew on it, and when it slides down your throat. This is also your chance to confirm that you really like the Taste of the ingredient before buying. Your sense of Taste will be your most important tool when it comes to blending ingredients. With a well developed sense of Taste, you will be able to determine what ingredients, and in what quantities, will go well together. Finally is your sense of Touch. Go ahead, pick up and handle the ingredients you are inspecting. How does it feel in your hands? Is it heavy or light, hard or soft, firm or supple, smooth or rough, dry or moist? You can tell a good deal about the Quality of an ingredient by how it feels; you just need a little practice to fine tune and "get the feel" of things. Practice using all your senses to fully examine ingredients and learn how to pick Top Quality items for your specific needs. It is now time for you to exercise your senses whenever you go shopping for food. Have a good time tuning up your skills in search of Quality at the markets and stores.<

C. DESIGNING – Now comes the fun part of Designing your meals. The first consideration is who you are cooking for and what are their likes and dislikes. Do take some time to ask your family, friends, or guests about their eating preferences, especially if they require special diets for health reasons, or are allergic to certain foods. From this mini survey, you can plan a meal that will delight everyone. You can now begin to narrow down your choices; consider if you want to do appetizers and/or soup, what are the best choice for your main courses, and if you wish to make desert? Design a simple meal or an elaborate feast: it's all up to you. Use your knowledge of ingredients to decide on what blend of ingredients will achieve the unique flavors you want. Also consider how the ingredients will look together, and how you can make your dishes visually appealing. At the beginning, you may feel more comfortable sticking to traditional flavors and cooking tried and tested recipes. But as you gain confidence after Xperimenting with traditional foods by altering their taste to suit your preferences better, then its time to be bold and creative; try to design something totally new once in a while. It is also fairly easy for you to design meals to take into account differing preferences among your guests; simply separate your ingredients and add or withhold them into individual portions of your dishes. In the Design phase, you may wish to consider the cooking style as well, since the way food is cooked will make a difference in the outcome in terms of taste and texture.

D. COOKING STYLES – Mastering many Cooking Styles is another way to increase the diversity of your meals. Brush up on your cooking skills by not only practicing the various Styles of Cooking, but also by paying close attention to the details of the cooking process, what each Cooking Style does to your food and the resulting appearance, taste & texture. Xperiment with variations to the standard method (different temperature, time, sequence, combinations, etc.) and observe the results. Learn new Styles as you come across them, and also try your hand at inventing new ways to cook. There are many methods of cooking your food; some more conventional like Baking, Barbecuing, Braising, Roasting, Stewing and Steaming. Some are more exotic like cooking meat on a slab of hot stone. So do try out the various cooking styles on your favorite foods and discover which are to your liking. Also Xperiment with combinations; for example you can first steam a lobster, then cut it open and put some cheese in before grilling for a short while to melt and brown the cheese sauce. Think of new ways to cook, after all its just applying heat to food. You can also broaden your knowledge and skills by observing how people of various lands cook their meals in special ways when you travel.

E. PRESENTATION – The final element is how you serve up the feast that you have prepared. Food Presentation is the art of making your meals visually appealing. Since the objective is to serve up something that will look good, Xperiment with what you think will look nice when assembled together. If you want to keep it simple, just focus on the dish and what is to be put on it. If you want to pull out all the stops, then go with a theme of your choice and dress up everything, including the dining room. Let's run through some ideas to move you along . . . On the simple end of the scale, all you need to do is select a suitable bowl or plate and arrange your food on it, then add something to garnish. The easiest is to place all your food onto serving plates for your guest to help themselves. Select large enough bowls and plates, matching if desired, that can hold the amount of food you have prepared. You can fill a serving bowl with soup and sprinkle some chopped spring onions on top to garnish. Fish can be served on an oval plate, or one of those fish shaped dishes, and you can arrange some lettuce and round slices of lemon to decorate. For prawns, try arranging them in a circle on a round plate, and put sauce for dipping right in the center. You can be more creative when you do individual servings. For the main course, you can simply lay out the meat, potatoes and vegetables on different sectors of the plate in a traditional manner; just remember to include ingredients with nice colors and arrange them in your chosen pattern. Try using carrots or tomatoes to add bright orange or red to your dish. Use corn, pasta or potatoes for a dose of yellow. How about tri-color pasta to really mix up the colors? Appetizers and deserts are my favorites as you can really let your imagination go . . . and come up with really delightful creations. Try using a Burgundy wine glass for your shrimp cocktail, then plant a stick of celery with the leafy end up on one side and garnish the lip of the glass with a circular slice of lemon for a lovely presentation of this favorite appetizer. Now go forth and create visual masterpieces to serve your guests; they will surely be astonished at your work of art. If you need more ideas, you can always look at how the chefs at your local restaurants present their dishes, or you can flip thru food magazines, or surf the internet for tons of ideas to get you on your way.

Now that you know the Secrets to Xperimental Cooking, all you need to do is to start cooking; after all, as the saying goes . . . "Practice Makes Perfect".