Category Archives: Culinary

Salt

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Salt

Can you pass the salt, please?

  • ‘Salt’ is also known as ‘table salt’, ‘common salt’, and ‘sodium chloride’, and depending on where it was sourced, ‘rock salt’  or ‘sea salt’.
  • Salt is a chemical mineral that is produced in saltwater lakes, rivers and seas (sea salt), and it can also be found in the sedimentary layers of dried-up lakes, or ‘halite’ as the mineral is called (rock salt), from where it is mined.
  • Salt is made of the elements sodium and chlorine, and when combined they make ‘sodium chloride’ or ‘NaCl’.
  • Salt is an important ingredient in a balanced diet and in human health, although the recommended daily intake is no more than a teaspoonful, or 4 g (0.14 oz), but most people who eat processed food, will consume much more than that each day.
  • Too much salt can increase the risk of heart disease or the risk of stroke, as well as increase blood pressure and can cause other health issues.

Salt, cubic, ground, white, three types, medium, large, Ten Random facts, Seasoning, Australia

  • Salt can be used as a food preserver, and was commonly used for this purpose before refrigerators were invented and before canning became popular.
  • Salt is typically small, white or clear coloured cubes, that may be tinted purple, blue or other colours due to contaminants.
  • In history, salt was a vital commodity, and essential to many communities’ survival, due to the need to preserve food to get through winter and bad seasons, and for this reason it has been used as money, and at one stage, was worth as much as gold.
  • Table salt is a popular addition to processed foods and is a popular seasoning.
  • Out of the total salt production on earth, only 6% is consumed by humans, while 68% is used in manufacturing processes, which includes the making of plastics, detergents and soaps, and numerous other products.

 

Bibliography:
Salt, 2011, Better Health Channel, http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Salt
Salt, 2013, Wikipedia, http://en.wikipedia.org/wiki/Salt

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Alfalfa Sprouts

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Alfalfa Sprouts

Sprout the facts like alfalfa sprouts.

  • ‘Alfalfa sprouts’ are also known as ‘lucerne sprouts’ and their scientific name is Medicago sativa.
  • Alfalfa sprouts belong to the family Fabaceae, which is the family of legumes, beans and peas, and are thought to be native to Iran.
  • Alfalfa sprouts start as brown seeds that germinate, within 1-2 days after watering, and the shoots, white with tiny green leaves, are ready to eat after 3 to 5 days.
  • Alfalfa sprouts are sprouted alfalfa or lucerne seeds and are easily grown at home in a jar, or special sprout grower.
  • Alfalfa sprouts are high in vitamin K and also contain other beneficial nutrients.

Alfalfa Sprout, Green, Shout, Bundle, Handful, Plate, Focused, White, Green, Ten Random Facts, Legume, Australia

  • In 2006, the total world production of alfalfa was 395 million tonnes (436 million tons) in weight.
  • Traditionally, alfalfa was used medicinally, although no significant medical properties have been discovered, although consuming significant quantities of alfalfa sprouts may lead to autoimmune type disorders in some people.
  • Alfalfa is the most common legume grown in the world, mostly grown as stock feed.
  • Raw alfalfa sprouts can contain bad bacteria, particularly salmonella, although this can generally be avoided if they are kept in the fridge and thoroughly washed before eating.
  • Alfalfa spouts are commonly used as a sandwich filling or salad addition.

 

Bibliography:
Alfalfa, 2013, Wikipedia, http://en.wikipedia.org/wiki/Alfalfa
Smith M, Are Alfalfa Sprouts Safe to Eat?, 2010, Food Safety, http://www.foodsafety.gov/blog/sprouts.html

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Mayonnaise

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Mayonnaise

No salad is complete without mayonnaise.

  • ‘Mayonnaise’ is also known as ‘mayo’, and became popular in France, eventually spreading to many countries throughout the world.
  • Mayonnaise is typically a condiment that has a thick, creamy texture, and is generally made of egg yolk, oil and an acidic solution such as vinegar or lemon juice.
  • Mayonnaise is usually white, cream or white-yellow in colour, and sometimes includes whole eggs, rather than just the yolk.
  • Mayonnaise is often used as a base ingredient in other condiments, a common sauce being Thousand Island dressing, which is mayo usually mixed with tomato sauce and a few other ingredients.
  • It is not certain who invented mayonnaise, or when or where, but it is considered a Spanish or French concoction, with its origin between the 15th to the 18th centuries.

mayonnaise, condiment, bowl, blue, Ten Random Facts

  • Mayonnaise is high in vitamin K and E and has a high fat content, reaching up to 85% fat in some formulas.
  • Mayonnaise became commercially available and popular in the United States in the early 1900s.
  • Raw egg was traditionally used in mayonnaise, but is now less frequently used due to possible food poisoning from salmonella bacteria.
  • Mayonnaise is often used in or on salads, as well as dressings, sandwiches and dip.
  • It is said that mayonnaise has a number of unusual uses that includes applying it like shampoo conditioner, using it for sunburn relief, and for treating head lice.
Bibliography:
Mayonnaise, 2013, Wikipedia, http://en.wikipedia.org/wiki/Mayonnaise
What are Some Uses of Mayonnaise?, 2013, WiseGEEK, http://www.wisegeek.org/what-are-some-uses-for-mayonnaise.htm

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Pumpkin (Winter Squash)

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Pumpkin (Winter Squash)

Pumpkin… a versatile vegetable.

  • Pumpkins are also known as ‘winter squash’ depending on where you live, and are part of the Cucurbita genus, which also includes gourds and summer squash.
  • Pumpkins are typically roundish-flat with indented stripes, have thick skins that allows them to be stored longer than summer squash, and generally deep orange to strong yellow, but sometimes red, green, greenish blue, cream or white, in colour.
  • Pumpkins are from the family Cucurbitaceae, which is the family of gourds, and are mostly native to Central America, especially Mexico.
  • Pumpkins are generally eaten cooked, and can be served as a cooked vegetable, or be made into soup, puree, baked goods like bread, or a sweet pie.
  • Pumpkins are commonly carved, and lighted, to make Jack-o’-lanterns for Halloween, or made into pie for Thanksgiving celebrations in the United States.

Pumpkin, multiple, Orange, Spherical, Seven, Box,Ten Random Facts, Halloween, Australia

  • Pumpkins grown on large vines, usually on the ground, and once a fruit has matured it will generally weigh between 2.7 to 8.2 kilograms (6 to 18 pounds), depending on the species.
  • ‘Pumpkin’ came from the word ‘pepon’, meaning ‘large melon’ in Greek.
  • Pumpkin weighing competitions are common across the globe, with a world record set in 2012 for the heaviest pumpkin ever grown, being 911.3 kilograms (2009 pounds) in mass, and was grown by Ron Wallace from Rhode Island, United States.
  • Pumpkins are made up of approximately 90% water and are extremely high in vitamin A, and a good source of vitamin C.
  • The flowers of pumpkin plants are sometimes eaten, and the seeds are commonly consumed as a snack, and they can also be ground into meal or flour and used in baking.
Bibliography:
Curcubita, 2013, Wikipedia, http://en.wikipedia.org/wiki/Cucurbita
Pumpkins, n.d, Hospitality Services Group, http://www.hsgpurchasing.com/Articles/pumpkin.htm

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Garlic

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Garlic

These facts, like garlic, will scare the vampires.

  • Garlic is an edible bulb, containing around 84% water , and there are two main varieties – ‘hardnecks’ and ‘softnecks’, and ten main types that are distinguishable by size, shape, colour and taste, although most bulbs have a white, or white and purple outer skin.
  • The scientific name of garlic is Allium sativum and it is a species of Allium, which also includes onions, leeks, chives and shallots, that all belong to the Amaryllidaceae family, which is the family of amaryllis.
  • Garlic plants can grow to 1.2 metres (4 feet) tall are native to central Asia, although they have spread to other parts of Asia, Africa and Europe.
  • Garlic can be purchased whole and raw, or in separate cloves, and also comes crushed, powered or as dried flakes in jars and is used as a flavouring in oil, main meals, sauces, on bread to make garlic bread, and can be eaten raw, crushed or chopped, although leaves, flowers and heads are also edible.
  • China, in 2010, produced 13.7 million tonnes (15 million tons) of garlic, which was a total of 77% of the world’s production of 17.7 million tonnes (19.5 million tons).

Garlic

  • In the Ancient world, garlic was commonly used in many countries as medical treatments for a variety of ailments.
  • Garlic is very high in vitamin C, vitamin B6 and manganese, and is also high in many other vitamins and minerals.
  • The juice of garlic bulbs can be used to make glue that can adhere to glass, and the crushed cloves have antibiotic properties.
  • Garlic can cause foul breath, and sometimes a foul body smell, along with other effects and can cause allergic reactions in some people, with reactions such as nausea, diarrhoea and breathing problems.
  • In folk tales from England, and some other countries, garlic is used to protect from monsters, particularly vampires.

 

Bibliography:
Garlic, 2013, The World’s Healthiest Foods, http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60
Garlic, 2013, Wikipedia, http://en.wikipedia.org/wiki/Garlic

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Asparagus

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Asparagus

Long asparagus.

  • Asparagus are long, spear-headed, edible vegetables that are popular across the globe.
  • Asparagus can be green, white or purple in colour, and is native to west Asia, north Africa and Europe.
  • The scientific name of asparagus is ‘asparagus officinalis’, which is one of the 300 species in the asparagaceae family, although some other asparagus species are edible.
  • Asparagus are the young shoots of the perennial plant with the same name that grows from 1 to 1.5 metres (3 to 5 feet) in height.
  • Historically, asparagus was commonly eaten in Ancient Egypt, Rome, Greece, Spain and Syria.

Asparagus, Green, Long, Sticks, Multiple, Spears, Lily, Ten Random Facts, Australia, Vegetable

  • Asparagus is is 93% water and very high in vitamin K, and is high in vitamin A, thiamine, riboflavin, folate and iron.
  • In 2010, China was by far the biggest producer of asparagus, harvesting nearly 7 million tonnes (7.6 million tons) of the vegetable.
  • The word ‘Asparagus’ has Latin, Greek and Persian origins, originally meaning ‘shoot’ or ‘sprout’ in Persian,  and was originally termed as ‘sperage’ in English.
  • After consumption, asparagus can cause a foul smell emitted from the consumer’s urine due to the organic chemicals found in the vegetable.
  • Asparagus is served and eaten in stirfries, soup, raw in salad, grilled, and pickled, and when raw or lightly cooked, it has a crunchy texture.
Bibliography:
Asparagus, 2013, The World’s Healthiest Foods, http://www.whfoods.com/genpage.php?tname=foodspice&dbid=12
Asparagus, 2013, Wikipedia, http://en.wikipedia.org/wiki/Asparagus

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