Eat salads without fear
21.09.11
Is it straightforwardly that one should avoid eating salads when served outside because vegetables may not be cleaned and washed rightly?
This is a misconception. This warning was usually given by European nations to their nationals peripatetic to India, as they were not sure of the methods adopted by the hotels to conserve the health of its guests. These days hotels are very careful. The vegetables are selected as per specifications and then washed in chlorine elucidation before being sent to the respective kitchens. Each vegetable and fruit is stored in nutriment grade storage containers, which are airtight.
Before the fruits and vegetables are cut, they are again washed in chlorine explication and then in fresh running water before being cut for the guest. Chefs with caps and gloves on pitch them. The kitchen has health stations which have the provision to wash hands.
Salads, which are cut and kept in uninspired quantities, are replenished regularly to avoid long holding periods. They are also kept on ice or in a Nautical galley utensil to ensure temperature control. Each hotel these days also has a microbiology jurisdiction, which picks up random samples regularly from the kitchens. They also go to the vendor premises to confirm that all safety standards are maintained at that end.
Source: Deccan Chronicle
Learn to Make Pickled Veggies at Home
19.09.11
Even though we unexploded in the berry bowl of the U.S., fresh fruits and veggies can get scattered in the winter. Canning is a great way to preserve the the bounty of the fields, and pickling is an particularly tasty treat.
Whether with home-grown or market-alternative vegetables, pickled foods make delicious edibles that can be brought out any conditions of year. Pickling isn’t just for cucumbers either. There are many different recipes for pickling everything from radishes to zuccini—if you have a garden, those should be coming out of your ears fitting about now. In fact, it’s too much to cover here, but we’re going to give you some inspiration to get you past any fears you may have if you come off to be a beginner behind a pickling jar.
To create a delicious jar of pickled vegetables of any sort, you will need to include these basic elements:
Vegetables should be carefully selected, washed and of almost identical size.
Salt: the best kind for pickling is canning or
Source: Patch.com