Food

Ginger and Cooking in Thailand

Published

13 years ago

January 10, 2012

Bchcomber

Ginger, or Khing, is one of the essentials in a Thai kitchen. Thais believe that it possesses important medicinal properties, both as an aid to digestion and as an agent to reduce stomach acid. Ginger is eaten both raw and cooked. In raw form it goes into light dishes and snacks.

These include favorites, often eaten in the late afternoon, such as mieng kham, made by wrapping shallots, ginger, chillies, and toasted shredded coconut in a leaf _ usually the types called thong lang or chaphlu in Thai _ and dousing it with a tasty sauce to form a bite-sized packet. The ginger, aside from playing its part in the harmonious combination of flavors, also boosts health.

Raw ginger is also be eaten with the fermented sausage called naem, which must always also be accompanied by shallots and chillies. It is believed that the fermented pork in the sausage can upset the stomach, and that the ginger counters this effect.

In cooked form, ginger contributes its flavor to many dishes. One good example is tom som pla, a traditional Thai recipe that can be prepared using either saltwater or freshwater fish. Its taste combines the sourness of sour tamarind, the sweetness of palm sugar and the saltiness of nam pla, but this combination of tastes must be dominated by the aroma and flavor of ginger.

When the dish is made in seaside communities, the fish called pla krabawk is used. Near freshwater sources, pla chon, or snakehead fish, goes in instead. The pla krabawk version is much more common. The snakehead fish recipe is so hard to find that it seems that the pla krabawk version has forced it off the field. But in fact the ginger is more central to the character of the dish than the kind of fish used.

Then there is gai pat khing _ chicken stir-fried with shredded ginger and other ingredients. This familiar dish can be eaten either with cooked rice or with khao tom (rice soup). In Thailand it often happens that when people are sick they have no appetite for anything but khao tom. But if gai pat khing is served with it the sick person is encouraged to eat more since it is a simple, but flavorful dish.

Another good thing about gai pat khing is that if there is some left over it can be re-fried, after which it becomes even more delicious than it was the first time. And chicken is not the only meat that can be fried with ginger; it also goes very well with pork.

In the past, khao tom shops would cut shark meat into dice-sized cubes and fry it together with ginger and spicy curry paste. It was a favorite with Chinese customers. Today this dish has become scarce, because people are afraid of sharks and uneasy about eating them. Strangely, this nervousness doesn’t seem to affect people when there is shark’s fin soup on the table.

Pla kraphong jien (fried barramundi fish with salted plums and a sweet sauce) also calls for ginger, and plenty of it. The more of a ginger flavor and fragrance there is in the sauce, the better.

Some other dishes that would lose their appeal of ginger were left out are pet yang (grilled duck), moo daeng yang (grilled Chinese red pork) and kha moo yat sai (Chinese-style stuffed pork leg). Some shops set the grilled duck on top of pickled ginger, while others garnish the dish with cucumber slices. Still, there must always be pickled ginger on the plate. Many people will finish off the ginger even before they have eaten the duck.

Pickled ginger has to be made when the ginger rhizomes are still young and tender. The ginger served in grilled duck shops is in thin slices, a popular way to pickle it. But one Thai method of pickling involves making long incisions in the ginger, sometimes in opposite directions, to create a spring-like form that can be compressed like an accordion.

Young ginger is usually white, but it should have a pink tinge to make it look more appetizing. Thais don’t use food coloring to tint ginger. Instead they put a few drops of lime juice onto it and it takes on the right shade. The pickling marinade is made from clear vinegar and sugar. When sourness and sweetness have been balanced as desired, the ginger is put in and allowed to pickle for one or two nights, after which it is ready to use.

Many households have pickled ginger on hand in the kitchen. A cook who is not in the mood to make a big meal can make khao tom and serve it with salted eggs, the sweet Chinese sausage called kunchieng and some pickled ginger.

In the past, every housewife knew how to pickle ginger. At Wat Inthararam in Amphawa, Samut Songkhram, there is an elderly housewife named Mrs Thongyip. She was the first female village head in Thailand, and held the position for many years. Although she has long since retired she remains deeply respected by locals. She is also an excellent cook, and famous for many of her dishes. Her pickled ginger is especially delicious, and she always gives some to visitors.

Ginger is essential to the snack called tao huay, a soft tofu. It is almost tasteless without the ginger broth with which it always shares the bowl. This broth has to be made from big, mature pieces of ginger so that it has the proper strong flavour. The ginger is lightly pounded first to soften it, then set out to dry before it is boiled.

Tao huay in strong ginger broth is a perfect cold weather dish. It is served warm and keeps its warmth in the stomach. Like all of the other ginger dishes mentioned above, it shows why this rhizome is so essential to Thai cooking. While luring you to the table with its appetizing aroma and flavor, it also works to improve your health and sense of well-being.

By Geoff Thomas

Food

America’s French Fry King Sounds An Alarm

Published

2 months ago

October 8, 2024

kiaragrace

Americans are revolting against McDonald’s and other fast-food establishments. This is harming French fry suppliers like Lamb Weston.

Lamb Weston, North America’s largest manufacturer of french fries and a significant supplier to fast-food chains, restaurants, and grocery stores, is closing a production facility in Washington state. Last week, the company stated that it would lay off almost 400 employees, or 4% of its workforce, and temporarily shut down manufacturing lines in response to falling customer demand.

Lamb Weston (LW) shares have plummeted 35% this year.

America’s French Fry King Sounds An Alarm

The potato giant is oversupplied at a time when demand is low. In recent years, restaurant prices have risen faster than grocery store prices, prompting shoppers to avoid fast-food establishments.

This move has had an impact on Lamb Weston because individuals are less inclined to prepare French fries at home. According to Lamb Weston, fast-food restaurants account for around 80% of all french fries consumed in the United States.

Fast-food restaurants, such as McDonald’s, are offering bargain menus to entice customers back. McDonald’s has introduced a $5 meal that contains a McDouble cheeseburger or a McChicken sandwich, small french fries, four chicken nuggets, and a small soft drink. However, these promotions are not benefiting Lamb Weston because customers are purchasing fewer portions of fries.

“Many of these promotional meal deals have consumers trading down from a medium fry to a small fry,” Lamb Weston CEO Thomas Werner stated during an earnings call last week.

Lamb Weston did not immediately reply to CNN’s request for comment.

McDonald’s, Lamb Weston’s largest customer, accounts for 13% of revenue. As McDonald’s goes, so does Lamb Weston.

America’s French Fry King Sounds An Alarm

And McDonald’s is struggling. Sales at US restaurants open at least a year declined 0.7% last quarter compared to the same period a year ago, dragged down by fewer consumers visiting the brand.

Lamb Weston is also heavily exposed to other fast-food companies, according to analyst R.J. Hottovy of analytics firm Placer.ai, in a research note to clients last week.

Customer traffic to fast-food restaurants fell 2% last quarter and 3% the prior quarter compared to the same period last year, according to Lamb Weston.

SOURCE | CNN

Food

Logan Paul And MrBeast Have A Lunchables Competitor That They Say Is Healthy

Published

2 months ago

October 3, 2024

kiaragrace

YouTube’s top stars have launched their competitor to Lunchables.

MrBeast, Logan Paul, and KSI are collaborating on a “groundbreaking new better-for-you lunch option” called Lunchly, combining all their goods into a single meal geared at their younger fans.

The all-in-one meal includes a bottle of Prime Hydration, a sports drink alternative founded by Paul and KSI that has grown in popularity; a Feastables milk chocolate bar created by MrBeast, a popular YouTube star with over 300 million subscribers; and one of three processed food options, including pizza, nachos, or turkey aand cheese with crackers.

Logan Paul And MrBeast Have A Lunchables Competitor That They Say Is Healthy

“Our ultimate goal has always been to offer not only high-quality products, but also healthier alternatives,” Lunchly cofounder Logan Paul stated in a press release. He also stated that the school lunch industry has been “dominated by Lunchables” since he was a child, and that it is “time to provide a better option for those looking for a convenient, healthier choice.”

Lunchly promises to be “healthier” since Prime contains more electrolytes than a Capri Sun in Lunchables, and Mr. Beast’s chocolate bar contains less sugar than a Kit Kat or Crunch bar.

Lunchly’s launch comes after Lunchable, owned by Kraft Heinz, announced a huge initiative last year to participate in school lunch programs. However, the company had to reformulate the components first to guarantee that the items met regulatory rules, which included incorporating fresh fruit into their meals.

Consumer Reports reported in 2024 that it recently studied the nutritional profiles of two Lunchables kits supplied in schools and discovered that they contain significantly more sodium than the Lunchables kits available in stores.

Logan Paul And MrBeast Have A Lunchables Competitor That They Say Is Healthy

Of course, KSI, Paul, and MrBeast know how to create brands, thanks partly to their devoted following. Despite government worries about the caffeine content of some of its drinks, Prime sales have risen, threatening industry leaders such as Gatorade and BodyArmor.

“Prime brings a youthful buying cohort that hasn’t had a lot pitched their way beyond traditional kids’ drinks,” Jeffrey Klineman, editor-in-chief of BevNet, previously told CNN. “Paul is significantly more intriguing to a 13-year-old than a juice box.”

SOURCE | CNN

Food

Beyond Soups and Stews: Unexpected Ways to Utilize Your 5 Litre Pressure Cooker

Published

5 months ago

June 21, 2024

Freelancer

Beyond Soups and Stews: Unexpected Ways to Utilize Your 5 Litre Pressure Cooker

Pressure cookers are very popular cooking utensils for preparing soups, stews, and tenderising meats in quick time. However, their versatility and uses go far beyond these traditional uses.

If you’re trying to use your 5 litre pressure cooker differently, you are at the right place, as we are going to explore unexpected and creative ways to use this essential kitchen utensil.

Infused oils and extract

You can use your pressure cooker to prepare infused oils and extracts. To do that, you have to put the herbs, spices, or citrus peels in a jar filled with oil or alcohol. Then, seal the jar and cook under low pressure for a short time to infuse the flavours uniformly.

By this method, you can extract intense flavours in a quick time as compared to what it takes through traditional infusion methods. You can also experiment with combinations like rosemary-infused olive oil or vanilla extract for baking.

Artisanal Curd Making

You can use your pressure cooker to prepare yoghurt. To do that you have to heat the milk to a proper and specific temperature, and then cool it down before adding yoghurt culture. After that, keep the mixture in jars, seal, and ferment in the pressure cooker with the use of the yoghurt setting. And yes, after that, you will have creamy, homemade yoghurt at a much lower cost than store-bought varieties. You can add up your yoghurt, various flavours and toppings for a healthy breakfast or snack option.

Quick pickling

You can also prepare quick pickles using your pressure cooker. For doing that combine the ingredients such as vinegar, water, salt, and your choice of vegetables or fruits in the cooker.

Now, after that, cook under pressure for a few minutes to infuse the flavours rapidly.

Once it is done and cooled, your quick pickles will be ready to eat and enjoy, giving a taste of tangy flavour to sandwiches, salads, or charcuterie boards. You can do this using different spices and herbs to prepare unique flavour profiles for your pickles.

Steaming vegetables and seafood

You can use your pressure cooker’s steaming capabilities to cook vegetables and seafood very easily and quickly. To do that, you have to place a steamer basket inside the cooker, add water, and put your ingredients.

Then, after that, cook under pressure for a few minutes to keep the nutrients intact and also get the perfect tenderness. From crisp-tender asparagus to succulent shrimp, the possibilities of preparing the dishes are many. You can add different flavours using aromatic herbs, spices, and citrus zest.

Homemade bread and desserts

You can amaze your family with freshly baked bread and delicious desserts that can easily be prepared in your pressure cooker. To do that, use the cooker as a makeshift oven by placing a trivet inside and also adding water to it.

After that, you have to place your bread dough or dessert batter in a heat-proof container, cover it, and then cook under low pressure. In very little time, you will get tender bread or delicious desserts without even messing up the kitchen. You can also try various other recipes like chocolate lava cake or savoury herb bread for a delightful treat.

One-pot pasta dishes

You can easily prepare one-pot pasta dishes that are cooked perfectly in your pressure cooker. To do that you have to combine pasta, sauce, vegetables, and protein in the cooker, and also remember to check and put enough liquid for cooking. Then, seal and cook under pressure for a few minutes. This will allow the flavours to get mixed beautifully.

And with this, from classic spaghetti marinara to creamy Alfredo, your pressure cooker can do it all. You can enhance your pasta with your favourite ingredients and garnishes.

Conclusion on a pressure cooker

Cooking indeed is a creative method. Do justice to your creative culinary spirit with your 5-litre pressure cooker. Bake bread, make homemade yoghurt, and make several main dishes as well as side dishes using a wide pressure cooker.

Impress everyone and yourself! Make the best out of your culinary instincts.

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