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Meat Grinder

Meat grinder is a tool being used to mince such a different variety of meat, that can expand the lifetime of meat or makes the meat more dense, flavorful, and easy to chew. By far, most of the restaurant has this kind of machine. Well very easy to use and much needed most in the industry.

Meat grinder is a very complex and an effective way to make restaurants produce mince meat. It is very unique, easy to use and quality standard. And early meat grinder is being use mechanically. Where invented by Karl Dias in a 19th century. He was born in Germany in 1785, he was also famous for making the first pedal bicycle, typewriter with 25 keys, stenograph machine and railroad handcart. The first meat grinder designed with epoxy and made out with cast iron and stainless steel.

As the generation come and future of technology is at high moderation, we intend also to upgrade our own valuable to make it easier for us, more accurate and more time management.  And mechanical meat grinder become electrical. Where batches of meat are being grind using with minimal force. It grinds much faster and can manage much larger piece of meat rather than having a mechanical where you have to cut small pieces. Today restaurants have been successfully manufactured this machine and has been very cooperative, especially for some busy and domestic restaurants. This machine also preserves the quality and maintain the structure of meat. It can make sausage-making, for juicing and kebbe.

Categories

Electric meat grinder falls into different categories, whereas a product that makes meat production very efficient, a service that provides less work and time-management, an idea and technology that makes culinary industry more capable of making food quality at high and help to build food meat production remarkable.

Importance of Meat Grinder

Meat grinder is very important because it is a tool that simply create a gorgeous appetizing and more dynamic meals from scrape. Meat grinder helps you to enhance your imagination about food, for example a beef meat you buy in store, with a help of meat grinder you can turn simple beef meat into a hamburger meat. Meat grinder also helps you to eliminate the cost and time, by making your own and not buying process meat grind food. And meat grinder makes food diverse where the grinder is not only for meat but also for others, for example grinding nuts.

FOR ME!

This beautiful grinder helps me to develop my inter knowledge to create and enhance my ability to create a such a wonderful dish. An innovation that can make the culinary industry flip upside down. For me meat grinder helps me to cut down my time, helps me to make my own food of choice, and also letting me know that what I put in the machine is fresh.

REFERENCES: 

(n.d.). Retrieved April 2, 2019, from http://www.delight-v.com/News/74.html

Terzo, T. (2017, November 22). Benefits of Using a Meat Grinder - Restaurant Supply Blog. Retrieved April 2, 2019, from https://www.restaurantsupply.com/blog/post/benefits-of-using-a-meat-grinder

When Was The Meat Grinder Invented. (2018, July 08). Retrieved April 2, 2019, from https://meatgrinderhelp.com/when-was-the-meat-grinder-invented/

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DIETARY (Lacto-Ovo Vegetarian)

For this Blog I choose a 1 week diet following the restriction of a lacto-ovo vegetarian. Whereas I can use some animal product, such as eggs and dairy, fruits, grains, nuts, seeds, herbs, cheese, and milk yogurt.

Starting Monday-Sunday I take responsibilities to follow and perform the lacto-ovo vegetarian. I will make a comments on whether I will continue or not and give some advices on how you can make a better vegetarian concepts.

MONDAY

B- Scrambled Eggs and Wheat bread

L- Winter Salad (Lettuce, Snow peas, apple, dried cherries and pecan)

D- Veggie lasagna (eggplant, zucchini)

TUESDAY

B- Banana and Apple

L- Kale and Quinoa Salad

D- Vegetarian pizza (broccoli, red pepper, frittata and tomato)

WEDNESDAY

B- Oatmeal with blueberry

L- ELT sandwich (Egg, Lettuce, Tomato) (Whole grain bread)

D- Eggs with chickpeas and spinach

THURSDAY

B- Non fat Greek Yogurt with lemon curd and raspberries

L- Tomato Soup with Basil

D- Macaroni cheese

FRIDAY

B- Bell pepper and carrots with hummus

L- Butternut Squash

D- Veggie and tofu stir fry (beans, carrots, red/green bell pepper,  broccoli and mushroom)

SATURDAY

B- 1 cup non fat plain Greek Yogurt

L- Barley and Bean Soup

D- Penne with herbs and tomato

SUNDAY

B- Vegan breakfast Burrito (lettuce, tomato, egg, and mayonnaise)

L- Spicy Garlic Soy Tofu

D- Rice Noodles with mushroom and tofu

If in any case there is an allergy with mayonnaise or eggs. For example, if I had Vegan Breakfast Burrito and in ingredient list I have egg and mayonnaise. I can replace mayonnaise with a vegan mayo (Hellman’s Vegan Mayo). And for the eggs I can replace it with avocado which can help to draw the moisture coming form the egg.

EXPERIENCE:

For a week I experience a tremendous change in my body and also on my daily routine. It is hard to have and get the necessary need in our body system when you are not used to it. But base on my experience lacto ovo vegetarian is such a good way to step forward into a becoming a totally vegetarian. In order to achieve this dietary restriction you must follow certain rules. I experience hunger for this dietary, feels like I want to eat the way I use to not unless that I have to follow rules. For me I would necessary continue this dietary restriction, it is hard for me to change my diet where I get used to. It maybe or will take a longer time for me to figure out what is right. But I would suggest that if you are a first timer a first time changing your daily food routine, it is nice to start with lacto-ovo so that you can minimize and not just run up as a fulltime vegetarian. Plus if you are a animal free, lacto-ovo is good way to minimize animal food usage.

REFERENCE:

Jhaveri, A. (2018, February 08). 19 Vegan Breakfasts You Can Make in 15 Minutes or Less. Retrieved March 12, 2019, from https://greatist.com/eat/vegan-breakfast-recipes-you-can-make-15-minutes-or-less

Kristi. (2018, March 01). Egg Substitutes. Retrieved March 12, 2019, from https://www.eatingwithfoodallergies.com/eggsubstitutes.html

Lacto-ovo-vegetarian. (n.d.). Retrieved March 12, 2019, from https://www.dictionary.com/browse/lacto-ovo-vegetarian

Sample Vegetarian Meal Plans. (n.d.). Retrieved March 12, 2019, from https://www.livestrong.com/article/361123-sample-vegetarian-meal-plans/

Vegetarian Foods List. (n.d.). Retrieved March 12, 2019, from https://www.livestrong.com/article/190429-vegetarian-foods-list/

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VEAL SCHNITZEL

On this type of animal product, I choose veal as a meat product. I choose this because veal gives a nice tenderness of the meat and also the product is much younger than buying beef, not only that, veal provides more nutrients and nutrient-rich. This product is rich in protein, zinc, Vitamin B12, and B6. The chosen part of veal that I get is the top round veal. This part has a lot of meat and less fat, which is the best in making a schnitzel.

Schnitzel is a slice of meat, usually veal and pork. Which are usually pounded using meat tenderizer, and fried on oil or some sort of fat. This by-product is usually meat are covered into flour, eggs and some sort of bread crumbs.

ALL ABOUT VEAL

Veal is a young calf from 1 to 26 weeks old. It is said that to get the perfect kind of a meat veal, a breed of Holstein Friesian cow said to be the best. This type of cow is originally from Dutch provinces of North Holland and Friesland. On a veal, making a schnitzel should take a part of meat which tender and meaty. I choose Top round cut which cut into scaloppines thinly slice. Which pounded by a meat tenderizer and extract and expands into about 2 inches thick. A top round of veal is part of the inner side of the rear round. It composed of a very lean and has a short rib. It is covered by a thin layer of fat. Veal meat is light pink and does not keep well in the refrigerator. At least use it when you bought it or freeze it ahead. Veal is divided into the foresaddle and hindsaddle. The foresaddle has two shoulders, then neck with three ribs, the rack with eight ribs and two breast piece. While the hindsaddle consists of the loin, including the last two ribs and the two legs. Veal bones also are good for stock bases because they are young and they release more gelatinous than a beef bone. 

VEAL COST IN MARKET:

Veal cost nowadays in market raging $5 to $6 dollars per pound. In my situation, it's better to buy a whole top round part of veal and cut it into slices. That way I can get more product rather than buying slices. I can guarantee that I will get more part of it and plus will add up to my investment because I can manage the cuts and servings.

RECIPES:  One recipe that I enjoy eating with veal is called VEAL SCALOPPINI WITH LEMON CREAM SAUCE. This menu is one easy recipe. With a delicious combination of a lemon sauce, that high up the flavor of veal and add acidity to it.

VEAL SCALOPPINI with LEMON CREAM SAUCE

(2 ounce) pieces veal scaloppini

1 egg, beaten

1 1/2 cups Italian bread crumbs

1/4 cup olive oil

1/4 cup fresh lemon juice

1/4 cup white wine

1 tablespoon cornstarch

1 (15 ounces) can chicken broth

1/4 teaspoon garlic pepper, 1/4 teaspoon lemon pepper

1 cup heavy cream

salt and pepper

PROCEDURE:

1. Pound the veal with a meat pounder, then dip into the egg and bread crumbs

2. Heat up oil in a skillet and place the veal. Cook until golden brown. Set aside

3. On the same skillet without oil. Pour in lemon juice and white wine, then bring it to a boil.

4. Dissolve cornstarch and chicken stock. Then set aside

5. When its boiling pour the remaining chicken stock into the skillet, season with lemon pepper garlic pepper, salt, and pepper

6. Once the sauce is boiling, add the dissolved cornstarch. Boil for another minute then set aside then pour in heavy cream. Serve with the veal.

REFERENCES:

But today, only 2% of Canadians are farmers this means there. (n.d.). Retrieved January 22, 2019, from http://ontarioveal.on.ca/wp-content/uploads/2014/10/Real-Deal-About-Veal.pdf

Let's Meat on The Avenue. (n.d.). Retrieved January 22, 2019, from http://www.letsmeatontheavenue.com/meat_cuts/veal/veal_cuts.php

Veal Scaloppini with Lemon Cream Sauce. (2010, July 21). Retrieved January 22, 2019, from https://www.whatscookinchicago.com/2010/07/veal-scaloppini-with-lemon-cream-sauce.html

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Fruit Hunter (Star Apple) or Caimito

Star Apple (Caimito) is a tropical American tree, native to western indies and Central America. It is cultivated for its edible fruit, which is the size and shape of an apple. It has a firm and smooth. Both the skin and the flesh, which gives sweet and tasty, vary in color; very aromatic too.

I choose this fruits because back home we have at least 4 trees of this. And every time the tree got some fruit. I personally love to climb up the tree and harvest it. But be careful with the fruit. For my experienced, this kind of fruit releases some white liquid when you cut it and this liquid tends to be very sticky.  And this will actually taste it when you bite it.

This kind of fruit can be found in China town (SPADINA). It is very well-known there because of Asian love this kind of fruit.

Star Apple tends to be sweet in many cases. When it is ripe it has a very textured and very sweet flavor. I prefer to eat riped.

If I were to cook this. I would love to make this kind of fruit into a dessert (Ice Cream). Classic and very easy to make. Apart from being a Filipino. Filipino like me likes to eat sweet stuff so, that is why I like to make dessert. And here’s what it makes a Filipino Caimito Ice Cream.

Star Apple (Caimito) Ice Cream

INGREDIENTS

3 cups ripe star apple (deseeded)  and mash

1L 370 ml of Evaporated Milk (CARNATION)

1 cup sugar

2 cups of water

DIRECTION

1 Mix all ingredients and place in a plastic container. Freeze until partially set.

2 Beat thoroughly and freeze overnight.

3 Serve :D!!!

Reference

https://hort.purdue.edu/newcrop/morton/star_apple.html

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Vitamins and Minerals

 Every time we ate we normally forget what kind of essential nutrients we have on the food we eat. Especially to those very specific ones. Yes, vitamins and minerals. We may not know but this micronutrient is also required on our body to maintain a healthy living life.

-In America based on the research that the U.S. Dietary Guidelines, there are actually 7 important nutrients that an American essentially didn’t get enough. These are calcium, potassium, fiber, magnesium, Vitamin A, Vitamin C, and Vitamin E. In my opinion, the way that these vitamins and minerals can be incorporated in diet through food and beverages are one making sure that in our food we maintain a healthy proportion of food which includes all the macronutrients and micronutrients and lastly through beverages we can manufacture some liquid that is high on vitamins and minerals. For example, in food by putting more vegetables, fruits, meat and dairy. Like dark green leafy vegetables, they are high on vitamins such as A, C, a great source of minerals such as calcium and iron, also they are such a good source of fiber.

 Is there vitamin loss when cooking vegetables?

-In everyday life, we cook our food quite often (unless if you are eating sashimi(sushi)). And by cooking food especially vegetables, we lose a quite number of vitamins that we suppose to be eaten. To prevent this or just to minimize the looseness of vitamins, there is a culinary technique that we use to prevent some looseness of vitamins. We call it STEAMING. Steaming in culinary perspective is a way of boiling water continuously, causing it to evaporate, then the steam carries a heat that causes to cook the food nearby. Also, the best way to preserve all the vitamins and minerals is by eating it by itself or RAW.

-My favorite vegetable is kale. Kale is a part of the cabbage family and very high source of vitamins and fiber.  In preserving the vitamins I make it raw, by means making kale salad is the most efficient way to preserve vitamins and nutrients.

Kale with roasted squash and Barley

Ingredients:

½ Squash

½ cup barley

1 bunch of kale

200ml olive oil

25ml Dijon mustard

25ml lemon juice

2tsp honey

Salt and pepper to taste

 Procedure:

-        Wash kale and squash

-        Cook the barley in lots of water. Season the water first

-        Cut the squash in a small piece and baked it

-        Make the dressing. Mix together oil, mustard, honey and onions

-        When barley and squash done cool it down

-        Then mix together in one bowl and serve :D

REFERENCE

Introduction. (n.d.). Retrieved November 20, 2018, from https://health.gov/dietaryguidelines/2015/guidelines/introduction/dietary-guidelines-for-americans/

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Preservation

ATCHARA (pickled green papaya)

Is a pickled made from grated unripe papaya popular in the Philippines. This kind of pickle often serves as a side dish for fried or grilled food such as fried fish or barbecue. This pickled dish is made up of green papaya, red bell pepper, carrots, onions. Garlic, ginger, sugar and white vinegar. This dish needs to ferment for at least 2-3 weeks. And can last up to a year. Just make sure that once bottled of atchara is open make sure to refrigerate them.

RAW PRODucts

Ø  Atchara is made of raw unripe papaya, carrot, red bell pepper, onions, garlic, and ginger.

FEREMENTATION

-This pickling method is using white vinegar as a main component of pickling. By combining vinegar, sugar, and salt. Boil in one pot just to dissolve the sugar, then cooldown. Peel of unripe papaya take off all the seeds and white part of the papaya. Cut into 4 lengths or whatever desired that makes comfortable for you to grate the papaya. Grate in lengthwise. (see picture below). Cut the carrots in julienne or can make more creative, maybe stars. Cut the bell pepper into julienne. Ginger, onions, and garlic cut in brunoise. By using white vinegar and sugar fermentation, where sugar converts into alcohol, which then fermented into vinegar. It also helps to enhance the texture and flavor and also gives spur taste of the ripe papaya.

 ATCHARA RECIPE (PICKLED GREEN PAPAYA) (1 regular bottle)

Ø  4-6 cups grated green papaya

Ø  2 pcs. Carrots, grated or cut into julienne

Ø  1/2pc big onion, brunoise

Ø  Small ginger, brunoise

Ø  5 cloves of garlic, brunoise

Ø  ½ pc red bell pepper, julienne

Ø  ¼ cup of rock salt

Ø  ¾ cup sugar

Ø  1-1 ½ cup vinegar

Direction.

·       Soak the grated papaya into the vinegar and a little bit of salt

·       After that boil the vinegar, sugar, and salt in one pot.

·       After soaking the papaya squiz it so no moisture content inside.

·       Mix all together in one bowl, transfer in a jar and put it on the fridge.

(This recipe is a family recipe and I’ve seen my aunt doing this for such a very long time and been helping her with this)

 STORING:

In storing always make sure that lid is tight. And once open always put in the fridge. Store in well room temperature.

May last till 6 months.

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WEIRD FOOD “PAPAITAN” (BITTER SOUP)

            When I went to my girlfriend house, his father cook a soup that I have never tasted before or ever seen it. It was bitter and quietly tasteful. This dish called “PAPAITAN” or bitter soup. It’s a famous dish that came from the north part of the Philippines. This food consists of cow or goat innards. The smell of this soup wants you to try it and make you feel as this soup is trying to take you in a challenge, but if you are not a fan of a bitter soup; I would suggest not trying it. The sense of sight is not really attractive because this dish doesn’t have any vegetables. You can only see water and when you dig in under you will see all the inner intestine of the animal. In a sense of touch, this type of food is very tender because it’s been boiled for quite a long time. This dish reminds me of a typical Filipino food also called bitter melon. The only difference is that this bitter melon is cook with coconut milk and the bitterness comes from the bitter melon itself. Unlike the “PAPAITAN” comes from the source of innards. This food is very hard to do. They say you can only get the perfect balance of bitter and sour if you put the right amount. Only the most experience can have the capability to make sure that this type of food serves at the right balance.

               On this type of food has the opportunity to taste 3 kinds of taste, sour, salty and bitter. I’ve learned that my palate plays a bigger role in my entire career and will always be one of the most important aspects in the food industry. It’s one of the steps on becoming a chef.

              I really enjoy this food. Has a perfect balance of sour and bitter. It’s very unique and tasteful. To be honest I want to try this again and I’m happy to ta share it to someone and see their thoughts.

For more information about the recipe here is the link:  

https://panlasangpinoy.com/2010/07/26/papaitan-recip/

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Kitchen Memories

Nilagang Baka (Boiled Beef) with Vegetables

The soup that I chose to evaluate for this blog is called Nilagang Baka with vegetables, or in English, Boiled Beef with vegetables. I choose this soup because, in my homeplace which is the Philippines, my family owns a lot of cows before and my uncle always cook Nilagang Baka especially if the weather is cold. Also, this soup is well-known in the city not only in the province. You usually see them in some streets vendor who has a little cafeteria just outside of their houses.

INGREDIENTS:

2 lbs. beef sirloin cubed

1 piece sweet corn

1 small cabbage chopped

6 pieces of string beans

4 pieces baking potato quartered

1 large red onion halved

2 pieces green finger chili

4 cups beef broth

4 cups water

Ginger and garlic

Salt and pepper to taste

Prep Time: 10 mins.        Cook Time: 2hrs. 30 mins.            

Yield: 6-8 servings

​

INSTRUCTIONS:

Combine the water and beef broth in a large cooking pot. Bring to a boil.

Add the onion, ginger, and garlic. Reduce the heat in the medium. Cover the pot and continue to boil for 20 minutes.

Add the beef. Simmer for 60 to 90 minutes or until beef becomes tender. You can add more beef broth if necessary.

Put-in the potatoes and then add the sweet corn. Cook for 10 minutes. Just the potatoes are a cook.

Add the string beans, green finger chili, and cabbage. Sprinkle salt and pepper. Stir.

Cover and turn the heat off. Let the pot stay with cover-on for 2 to 5 minutes to cook the vegetables

      7. Transfer to a serving bowl

      8. Serve. Share and enjoy.

SENSORY EVALUATION:

The taste is really good. The texture is there.

It’s a combination of sweet that comes from the sweetcorn, a little bit of spice that comes from the green chili.

The aroma of the beef, and also the tenderness of the meet.

Also adds a little bit of starchy taste. That’s because of the potato.

The challenges that make this dish more difficult are making the stock first and patient.

I say the stock because of a lot often in terms of making a stock, having bones more likely take longer to cook.

Patient because this type of dish requires a lot of patience and timing.

Also, some of the ingredients are not always available in the market. For example, the saba banana. I change the recipe a little bit because I couldn’t find any saba banana in the market.

#yummyy