Discovered.(mixers)(Brief Short article).

Their ability to perk up simple meals with complexity and full-frontal taste makes dried spice blends and pastes versatile menu devices for operations of all kinds.

For some chefs, ready-made items are great to go. Others use them as starting points for their own one-of-a-kind versions. A dash of lemon juice, a splash of tamarind or an extra kick of hot chiles freshens and individualizes.
Popular blends and pastes, including Indian garam masala, North African harissa and Eastern Mediterranean zaatar, draw from global ingredients such as Thai chiles, cardamom pods, paprika and garlic. When combining these components in house, most operators put aside old-school mortar and pestles in favor of spice or coffee grinders, blenders and food processors to make large batches that, when stored properly, can last from two days to six months. Read this article best blenders. Last day I have got this post and its really awesome.

* Mix dried herb-and-spice blends with a whisk to avoid clumping. Or place them in a jar with a tight-fitting lid and shake vigorously to combine. Store tightly covered in a cool, dry place away from light.

* When roasting multiple spices in the same pan, make sure they are the same size to avoid over- or undercooking. Cool before grinding.

* For smoother pastes, try blenders for a finer grind; use commercial food processors for coarser results. Store pastes in jars with a small pool of oil on top as an extra seal.

1 Fresh finish
When making spice pastes, complement dried herbs and spices with fresh ingredients such as cilantro, kaffir lime leaves, galangal, tamarind, lime juice and garlic.

2 Daily grind
Blends made with whole spices that are skillet-toasted and ground impart intense tastes and aromas. A small coffee grinder, reserved for sprees, does the job well.

3 Taste test
Sweet paprika, coriander. garlic, cayenne. parsley, fresh cilantro. sea salt and olive oil are fundamental ingredients of the spicy Moroccan chermoula shown below.

' Revolutionary' blender system in the bag.(Interscience product).

Interscience has actually established a Bagsystem variety of items, which it claims will conserve the individual time through automatic blending and filtering.

The Bagsystem does not use a liquifying blade, so the sample never ever enters contact with the blender as it is contained inside a plastic Bagfilter which is designed to ensure sterile and quick sample blending and promote the cleanliness of the blending chamber.

The company claims that the Bagmixer is the most modern lab blender system on the market. Fitted with a transparent door that allows the user to follow the blending process and a retractable stainless steel door for cleaning, the system is designed to work silently to preserve cells for better microbiological analysis. According to Interscience, the Bagfilter ensures the elimination of all particles before analysis and can be used for any kind of sample. The company claims that after it has been blended with the Bagmixer, the liquid sample can be pipetted and analysed with no risk of alteration or cross-contamination. I was reading this post best blender and want to share if you feel interest and have some more time to read this one too.

The Bagsystem comprises a complete range of Bagmixer blenders (100,400 and 3,500ml) and sterile Bagfilter bags, along with accessories including holders, closing clips and automatic pipettes.

Interscience is currently seeking distributors in the UK and Ireland for the Bagsystem range, and will be presenting its products at the Achema show in Frankfurt from 22 to 27 May.

DOES YOUR WHEY PROTEIN POWDER SUCK?

YOU CAN ANSWER THE QUESTION YOURSELF WITH A FEW INFORMATION AND SOME SIMPLE MATH

How do you pick a protein powder? Do you go on the suggestion of your pal at the gym and take exactly what he takes? Do you select the botde with the shiniest, most innovative label, or do you choose exactly what tastes or whaf s on sale at your neighborhood GNC?

These are serious questions. You know that taking whey protein at the right times can make all the difference between building an extra half-inch on your arms or adding 20 pounds to your personal best on the bench press. But not just any whey will do. There are great whey protein products and there are not-so-good whey products. And being able to tell the difference between them can be critical to your gains.

Whey Good

The first step in determining the worthiness of your protein is to give yourself a pat on the back. You recognize whey's benefits and are including it in your daily regimen. Ifs enormously advantageous for several reasons, including amino acid and microfraction content (more on that in a minute) and digestion rate Whey is one of the richest sources of BCAAs, which include the three amino acids leucine, isoleucine, and valine. These bad boys have been shown to be absolutely key for muscle growth and even for energy during workouts. Whey protein also contains biologically active protein microfractions, such as alpha-lactalbumin, beta-lactoglobulin, glycomacropeptides, immunoglobulins, lactoferrin, lactoperoxidase, and various growth factors. These provide antioxidants, boost immune function, and enhance muscle recovery and growth.

Probably the most important factor that puts whey protein miles ahead of other forms of protein is digestion rate. It breaks down very rapidly. In fewer than 30 minutes it can fasttrack a good portion of its aminos to your muscles, and that quick delivery to muscle cells has been shown to be vital for pushing growth.

Milk Made

Whey is one of the proteins found in milk, and whey protein production starts with dairy cows. Milk is the originating source for most protein powders. But if you think that supplement companies like Optimum Nutrition, CytoSport, or Nature's Best are out in the back milking cows to make their protein powders, you've got another thing coming.
Until the 1960s, many considered whey a waste by-product of cheese SUPPLY AND DEMAND
It's the first thing you learn in Economics 101, and the supply and demand model is what you need to understand when it comes to understanding why protein powder prices are at a premium.

According to Vince Andrich, president of Vandrich Performance Nutrition Inc. and author of Sports Supplement Review [Mile High Publishing], "Gn the supply side of things, New Zealand, the world's largest exporter of milk, experienced terrible weather conditions in SDlO and 2011 that significantly cut milk production. At the same time, both China and Russia were importing milk at an all-time high. One reason for the increased demand in China was the melamine-ctmtarninated milk incident. Worried about receiving tainted milk from local sources, Chinese companies looked elsewhere for their milk. China has increased their importing of powdered milk by more than 50%."
With supply low and demand high, it doesn't take an economics professor to understand why protein powder prices are rising. Milk is generally expensive, regardless of whether it's used to make cheese or protein powder. That expense trickles down to the protein powder manufacturers and, of course, to you.

FROM COW TO JUG

THIS FLOWCHART GIVES YOU A SIMPLIFIED RUNDOWN OFHOWMILK GOESFROMTHE COW TO WHEY PROTEIN.

Cow is milkedthe raw! form has al lot of sugar, in the form) of lectose.l and plenty! of fat.
Milk is pasteurized, or heated to temps that toll harmful bacteria.
Casein and whey are separated
Whey is fillered to remove carbs and fat, forming whey concentrate
Whey concentrate is dried to lumm whey protein concentrate powder
Whey goes through more filtering, such as cross-flow microfiltration, to form whey isolate.
Whey isolate is done to form whey protein isolate powder.
Whey is hydrolyzed to break protein into smaller pieces.
Whey hydrolysate is dried to form whey protein hydrofysate powder.
Louis Pasteur revolutionized milk production in 1864.
The rinisheo product isa light. water-soluble powder.
Check the label. The very first ingrethent must bee high-quality protein source.
But to really know whether a whey protein powder is top-notch, you'll need to do some math. Take the grams of protein per serving listed on the supplement facts panel and divide it by the serving size (in grams). This will give you the percentage of protein in each serving. To be considered a great whey protein powder, the percent protein per serving (or scoop) should be 80% or greater. For example, if a whey protein powder provides 25 grams of protein per 28-gram scoop, that protein powder is about 90% protein and is a great powder for the money. Have a peek at this web-site best protein powder and learn more.

GREAT WHEY PROTIEN POWDERS

These 10 whey protein powders made our list for delivering 80% or more protein per serving:
AST VPe Whey Isolate
Source: hydrolyzed whey isolate
Body Fortress Super Advanced Whey Isolate
Source: whey isolate
Dymatize Iso-lOQ
Source: hydrolyzed whey isolate
GNC Pro Performance Whey Isolate
Source: whey isolate
MuscleTech rfitro Isolate 65 Pro
Source: whey isolate and hydrolyzed whey isolate
Nature's Best Isopure Zero Garfa
Source: whey isolate
NOW Whey Protein Isolata
Source: micrafiltered whey isolate
Optimum Platinuni Hydro Whey
Source: hydrolyzed whey isolate
ProLab Isolate
Source: whey isolate
Ultimate Nutrition Iso-Sensation 93
Source: cross-flow micrafiltered whey isolate

GOOD WHEY PROTEIN POWDERS

These supps pack 70-80% protein per serving, slightly lower than the "greats" due to added whey protein concentrate:
Chamrrinn Pure Whey Protein
Source: micro-filtered and ion-exchanged whey concentrate and isolate
CytoSport Complete Whey
Source: whey concentrate and hydrolysate
Dvmatize Elite Whey Protein Isolate
Source: whey isolate
HAS 100% Whey Protein
Source: whey concentrate and isolate
Met-Rg 100% Utaamvosvn Whey
Source: ultra-filtered whey concentrate
MRM 100% All Natural Whey
Source: ultra-filtered whey concentrate and cross-now micrafiltered whey isolate
Optimum Gold Standard 100% Whey
Source: whey isolate
Twinlab 100% Whey Protein Fuel
Source: whey concentrate and isolate
Universal Ultra Wbev Pro
Source: ultra-filtered whey isolate

WHEY PROTEIN POWDERS THAT SUCK

Companies like Glanbia and Hilmar start with high-quality milk, but not every company does the same. To cut costs and make their powders more affordable, some manufacturers use questionable suppliers. These lesser-quality powders may also contain impurities and toxins.

The easiest way to spot a powder that's using cheap raw protein is its price. If it's much cheaper than the major brands, it's likely something is up. There's only one way for a company to undersell all other reputable brands, and that is by buying inferior protein. So, be careful of protein powders that are off-label brands, that you can't find on bodybuilding.com or at GNC or the Vitamin Shoppe, or that are incredibly cheap. As they say, you get what you pay for.

Another way to spot a low-quality protein powder is by checking the nutrition label. Most good whey protein concentrates are around 70-80%, but some can fall as low as 35% proteinmeaning the "protein" is actually more likely a blend of carbs and fat. If a protein powder lists whey protein concentrate first on the ingrethents list followed by whey protein isolate and/or whey protein hydroJysate but has less than 70% protein per serving, then it likely contains only a small amount of whey.

BUYING A MEALS BLENDER: THE LISTING OF PROSPECTS.(Living).

* The classic: The Waring 60th anniversary model's cloverleaf-shaped glass jar, falls base and high-low toggle power switch correspond the 1930s Waring Bar Blender. Reissued models with bright colors, elegant finishes and pulse attributes upgrade the design.
What we thought: The Waring loves a small batch of cocktails, not the hot, messy workaday duties of a busy kitchen (although it did make exceptional mayonnaise). The skimpy 1-cup-capacity limit for blending hot liquids makes tiresome work of pureeing soup. Other models about as good cost $100 less.


* The favorite: The Waring Commercial Drink Mixer adds a streamlined, twist-off jar base to the 44-ounce glass container. A hefty, one-half horsepower motor, brushed stainless steel exterior and high, low and pulse speeds make this model simple but serious.

What we thought: The overall winner. It performed all tasks the best. The wide-mouth container allowed easy access and visibility; the flip-open fill cap opened easily and neat freaks will like a jar base that comes off for cleaning.
How much: $199.95 at Williams-Sonoma

* Ice it, baby: With a wide, squat container and crevice-free speed control pads, the KitchenAid Ultra Power 5-Speed blender delivered a significant design change when it was introduced along with a promise of superior performance.
What we thought: Sure, it looks cool, crushes ice well and doesn't splatter hot liquids, but it's no champion. A trough in the wider container captures ingredients, leaving gloppy, choppy stuff in the bottom. Unless you can palm a basketball, the large jar base is hard to twist off.

Skip it.

* Good-looking: The Toastmaster's flared, frosted-glass pitcher gave us visions of cool cocktails. High design and low technology combine in the inexpensive model's twist-dial controls.

What we thought: With seven speeds plus a pulse, the Toastmaster model 1132 whirled through most tasks with grace and impressive airiness -- but with a fair amount of splattering. The mayo was thin and flat; serrated mixing blades, plus 350 watts of power, chopped ice. The machine is lightweight, compact, easy to operate, reasonably quiet and a terrific bargain.


* Only for pros: The 13-pound, 20-inch tall Vita-Prep 1002 by Vita-Mix Food Service has a generous 8-cup capacity and an enormously strong motor that promises superior speed and pulverizing motion. I have another post on this best blenders issue here.

What we thought: Only serious cooks need apply -- and tall, rich ones, too. The extra power is tricky for a novice. Running on high for four minutes, the metal base and blades became so hot, they cooked the mayo into scrambled eggs.

* Earplugs, quick: With 14 speeds, including easy-clean and pulse, the Oster Designer Thermal Blender packs a lot of features into a compact 14-inch height.

What we thought: Despite a powerful 450-watt motor and 5-cup, wide-mouth glass container, this blender looked better than it worked. The many speeds were overkill; the noise, awful; and the wide-mouth jar didn't effectively decrease the splatters.

The blender bender

Grandma made use of the sturdy one for many years and the chutney was impeccable, yet regardless of how strong a good ol' design is, you won't wish to pull it out in front of your visitors.

KitchenAid, the cool 5-speed American blender, joins community, and it is priced miles above the competitors, starting at Rs 11,900, compared with the normal Rs 3,000-5,000 array. The pitchers can be found in 56 oz (around 1.5 litres) serve-worthy, scratch-and-shatter proof polycarbonate. Which means you could mix huge amounts at a go. Likewise, no haldi-style stains yellowing the physique so you might offer a round directly from it.

A crush ice button allows you to come up with a granita or a gimlet (they claim it can crush a whole tray of ice within seconds), but the problem with that is that you have to always want completely pulverized ice, no midway mashing here. The inner side of the handle enables a non-slip grip.

The patented Soft Start technology pulls ingredients towards the blade rather than away from it, creating an inward whirl, and minimizing splash. The contours of the pitcher are designed to cause movement within the ingredients as they spin. And this is not one of those blenders where you have to clutch on to the lid for dear life, even with hot foods.
It comes with a 0.9 horsepower motor. So it's not a lightweight, merely pretty thing. One of the best features of KitchenAid blenders is that the motor adjusts the machinations to the thickness of the ingredients.

Sure, it's what you go for when you need a jazzy, metallic colour and a crush, blend and serve body for your open kitchen. But what justifies the price tag?

And here's the thing, while its motor and one-piece jar is an amazing strength in the otherwise lightweight American market, in India, mixies have traditionally been geared towards catering to grandma and her chutneys and multiple jars. So the average Indian mixie, from Glen and Bajaj to Havells, Philips and the sturdy old Sumeet, all offer you 750 watts or 1 horsepower, and all are available online on Flipkart or Amazon in the Rs 2,700-5,000 range.

Compared with Blendtec, said to be the best blender you could buy in the world, with built-in blend cycles that speed up and slow down automatically till puree perfection, you'd be starting with a $384.95 price tag and that's without import duties. In the US, KitchenAid retails at $129-199. So if you're into a pretty blender, and an intelligent one at that, the Indian price is still not wildly beyond the cost of asking someone to lug it over when they travel.

Grand brand-new roasts: flavorful partners make holiday main courses momentous. (Holiday Entertaining).

Feasting, to be succeeded, calls for range. A splendid roast is the conventional meal for developing magnificence on special events. Although modern-day families are rarely large enough to consume a saddle of this or a baron of that, a pork roast made of 2 loins bound with each other and a fun crown of chicken drumsticks are delicious smaller-but-impressive selections.

They get even better with the excellent companion dish: with the pork, a lavish fennel and Belgian endive covered dish, and to fill the ring of chicken drumsticks, bacon-laced cornbread suiting up with appetizing polished pecans and a homey cream gravy. The very best updates is that these edge recipes could be prepped, for the most part, a day beforehand, leaving you time to think about that final joyful touch: the perfect wine to put with your grand roast (see page 160).

Double Pork Loin Roast with Fennel and Sage 

PREP AND COOK TIME: About 21/2 hours, plus about 15 minutes to rest

NOTES: Two boned pork loins tied together create an impressive-looking roast. This shape is found in many markets; you can also ask your butcher to assemble one for you. Garnish with some of the extra fennel greens from the accompanying fennel and Belgian endive casserole.

MAKES: 10 to 12 servings

1  fat-trimmed, boned, tied

   double pork loin roast (4 3/4 to

   5 lb.; see notes)

1  tablespoon fennel seeds

2  teaspoons dried rubbed sage

2  teaspoons whole black

   peppercorns

   About 1 1/2 teaspoons kosher or

   coarse salt

1  cup fat-skimmed chicken broth

   Fennel and Belgian endive

   casserole (recipe follows)

1. Rinse pork and pat dry.

2. In a food processor (a mini model works best), blender, or mortar with pestle, coarsely grind or crush fennel seeds with sage, peppercorns, and 11/2 teaspoons salt. Rub all the fennel-seed mixture evenly over pork, tucking some into crevice where roasts join.

3. Set meat on a rack in a 9- to 10-inch by 13- to 15-inch rimmed pan. Bake in a 375[degrees] regular or convection oven until a thermometer inserted in center of roast reaches 1500, about 21/4 hours.

4. Transfer roast to a platter; let rest in a warm place for at least 10 and up to 30 minutes.

5. Meanwhile, skim and discard fat from pan drippings. Add chicken broth to pan; scrape bottom to release browned bits. Set pan over high heat and stir until boiling. Pour any juices accumulated on platter into pan. Pour mixture through a fine strainer into a small pitcher.

6. Slice meat and serve with pan juices, salt to add to taste, and fennel and Belgian endive casserole.

Per serving: 291 cal., 40% (117 cal.) from fat; 40 g protein; 13 g fat (4.8 g sat.); 0.5 g carbo (0.3 g fiber); 322 mg sodium; 111 mg chol. Here is another great post on best blender to read.

Fennel and Belgian Endive Casserole 

PREP AND COOK TIME: 13/4 hours 

NOTES: The vegetables cook in a plentiful cheese and cream sauce; spoon the sauce over the sliced pork. You can prepare the casserole through step 8 up to 1 day ahead; cool after baking, cover with plastic wrap, and chill. To reheat, remove plastic wrap; cover casserole tightly with foil and bake in a 375[degrees] regular or convection oven until bubbling and hot in the center, about 30 minutes, then continue with step 9.

MAKES: 12 servings

  6  heads fennel with stalks (each

     3 to 3 1/2 in. wide)

  3  heads Belgian endive (about

     4 oz. each)

1/4  cup (1/8 lb.) butter or olive oil

  3  ounces thinly sliced prosciutto

  3  tablespoons all-purpose flour

  2  cups fat-skimmed chicken broth

  1  cup whipping cream

  8  ounces gorgonzola or dolce

     gorgonzola cheese, crumbled

     (about 3/4 cup)

1. Pinch off tender green fennel leaves; rinse, drain, wrap in a towel, place in a plastic bag, and chill up to 1 day. 

2. Trim off and discard stalks, root ends, and any bruised areas from fennel heads. Rinse heads and cut in half lengthwise across widest dimension. 

3. Trim off and discard discolored root ends and any discolored leaves from endive. Cut heads in half lengthwise. 

4. Melt 2 tablespoons butter in a 10- to 12-inch frying pan over medium-high heat. Lay as much fennel as will fit, cut side down, in pan and brown lightly, 3 to 4 minutes; turn and brown curved sides, 3 to 4 minutes longer. If butter starts to scorch, add water, 1 to 2 tablespoons at a time. As it is browned, transfer fennel, cut side up, to a shallow 3-quart casserole or 9- by 13-inch baking dish, and brown remaining pieces.

5. When all fennel is browned, lay endive cut side down in frying pan and brown, 3 to 4 minutes, adding 1 to 2 tablespoons water if it begins to scorch. Turn over and brown top sides, 3 to 4 minutes longer. 

6. Remove pan from heat and transfer endive to a cutting board. Cut halves in half lengthwise. Tear prosciutto slices into long, narrow strips. Wrap endive sections equally with prosciutto. Fit endive pieces evenly among fennel pieces in casserole.

7. In the unwashed frying pan over high heat, melt remaining 2 tablespoons butter; add flour and stir until lightly browned, about 2 minutes. Remove from heat and gradually whisk in broth and cream. Return pan to high heat and whisk until boiling; boil and stir 2 minutes longer. Add 1/3 cup cheese and whisk until melted. Pour sauce evenly over fennel and endive, coating all surfaces. Cover tightly with foil. 

8. Bake in a 375[degrees] regular or convection oven until fennel is just tender when pierced, about 40 minutes. 

9. Uncover, dot with remaining cheese, and bake until browned, about 20 minutes. Chop 1/2 cup reserved fennel leaves and sprinkle over casserole. Serve hot.