Food Catering Home-Based Business

Food is a consumable item on a daily basis. While people need to eat, parties and cocktails are held everywhere. All occasions as birthdays, anniversaries, Thanksgiving, Christmas, product launches, company affairs and community festivals won’t be complete without having a table of sumptuous dishes.

Because parties take place not only in big crowds of 50 people anymore, food catering home-based business is picking up. Now, clubs and event organizers opt to get a caterer to provide their food and beverages during small meetings of 5 or 10 people. Instead of picking food on the dot, they prefer pre-ordering and having them delivered on a specific hour. This scenario has inspired good cooks and food preparation enthusiasts to offer services as snack time delivery. Cocktails, buffet and ala carte parties make the bigger bulk of markets in food catering.

If you think you are a good cook or skilled in the aspect of preparing food with great presentation, you might want to expand the scope of your interest. You must take note if your hobby is converted into anything that gives you more income, it becomes more meaningful. You have a large market to cater which includes private homes, commercial shops, clubs and organizations, etc. Tying up with event organizers and party hosts is a working strategy that you have to increase sales.

Food business can be challenging in that people expect the dishes to be good. As the caterer, you must set a consistent quality of your food, promptness in delivering and reasonability of your costing. If you don’t have any background in food business, you can start by enrolling in culinary school to equip yourself. It is important that your business is a passion of yours in the first place.

Food and Health Concerns Among People

In terms of nutrition food and health are great concern all over the world. The major concentration is on the threats exerted by kinds of foods, and how we can cut them by avoiding junk foods and modifying our daily diets. For example, many consumers avoid the white sugar as they perceive that it is harmful for health.

Many nutrition and health authorities offer guidance for people to avoid health problems associated with over or under-consumption of certain foods. However, it largely depends on the attitude of the people to their food intake and health. (more…)

Health and Fitness Tips to Eliminate Stress

Our society is one that is under a lot of stress and this stress is literally making people sick. Stress can run down your immune system, cause sleep problems such as insomnia or over-sleeping, cause gastrointestinal issues such as ulcers and much more. It is extremely important to add a health and fitness routine to your daily life in order to feel better and to reduce stress levels. Stress can be caused by a number of factors such as an illness, a death of someone you love, job expectations, financial difficulties, relationship problems and many other reasons. It is important to understand where the stress is coming from and to learn how to eliminate it from your life.

When developing a health and fitness plan, it is very important to include an adequate amount of exercise. Exercise is not only good for the body, but it is also a great natural aid in reducing stress and tension. Activities such as walking, biking, aerobics and swimming can be great examples of good exercise habits. The average person would greatly benefit from working out for at least thirty minutes, three-five times per week. Exercise alone can greatly reduce stress and anxiety and many doctors highly recommend some form of exercise for their patients who are experiencing an unhealthy level of stress.

Another factor to consider when creating a health and fitness plan is a healthy diet. It is imperative to avoid sugary foods, caffeine, salty foods and foods that contain empty calories such as candy bars. These foods should be replaced with healthy alternatives such as fruits and vegetables, foods that are rich in protein such as nuts and cheese, and yogurt. A proper diet can help to build up an immune system that may be weakened by high stress levels. When the immune system is weakened, there is an increased chance of getting an illness or disease. One should also cut out red meats and eat lean meats such as chicken or fish. These changes can greatly improve the way that a person feels.

It is possible to reduce stress by utilizing a health and fitness plan. It is important to speak to a physician about the stress that a person is feeling and to gain assistance in creating a treatment plan. Stress can interfere with your health and happiness and the sooner that it is under control, the better.

Do not Thaw Frozen Meat In Water!

IN thaw frozen meat, often times you put it in a container filled with water. Apparently, the wrong way!

Thaw frozen meat stored in a freezer due to long-term, by placing it in the water it is one of the fastest way of eliminating the existing ice content in the meat.

According Readerdigest, with water then put in the melting point of the meat will not work with most, especially nutrition and nutrient content in the meat will disappear, especially its solution will get into the water.

In addition, the temperature of the temperature factor is in the meat cooler with temperatures in the water must have been different. The temperature difference is what will accelerate nutrition and nutrition is in the meat so it disappeared.

Then, how the melting technique right? Defrost frozen meat should be done slowly, by putting frozen meat into the container and let the entire content of the ice cubes melt in the meat itself.

Warm conditions, there are no other material would quickly push the cold temperature. Do not even want to take off the wrapping meat when the meat melt.

Let loose wrapping up, when it melted all the liquid waste that is in the container, then open the wrapping.

After the cold temperatures that exist in the flesh was gone, then rinse the meat with water as this will make the cells in the meat will be together again.

Beauty from The Outside In, Know-How on Raw Food

Raw food and beauty

The raw food diet is a very effective way to ensure flawless skin for yourself. Many people have accepted the strict raw food regime mainly because of this extraordinary effect. The raw food diet gives you great skin and makes you look younger than ever before.

Cooking destroys many important enzymes that are present in the food material. Apart from the enzymes, the extremely high temperatures in which cooking is done results in the destruction of many important nutrients as well. Thus, when you consume the cooked food, the enzymes present in your own body are used up. Raw Food does not let this happen. The enzymes present in the raw food help in the process of digestion.

Thus, by consuming raw food, you are getting more enzymes in. papaya and sprouts very rich in enzymes.

Antioxidants are another important thing present in raw food like carrots, apricots and berries. Berries have antioxidants that encourage collagen formation and carrots have beta-carotene antioxidants that protect the skin from sun damage.

The function of the antioxidants is to fight the free radicals that do a lot of damage to the skin, hinder collagen production and result in wrinkles and premature aging. The raw food also protects the skin from harmful rays of the sun. Many citrus fruits, like lemon, grapefruit and orange also help fight the free radicals.

Coenzyme Q10, also called CoQ10, is a great antioxidant that fights open radicals and aging. Raw food like Broccoli, peanuts and spinach are rich in them.

Anti oxidant like alpha lipoic acid, found in spinach, tomatoes, peas and brewer’s yeast, is another anti-oxidant that increases the power of Vitamin C and E and encourage the energy production in the body.

Sulfur, a material needed in the production of good skin, tresses and nails, is a mineral. The sulfur present in natural food is said to be destroyed during cooking. The raw food rich in sulfur are asparagus, pumpkin seeds, red pepper, garlic, onion etc.

Silicon, a mineral that decreases in content with age, is required for good skin, hair, nails and bones. Green leafy vegetables and fruits like apples cherries etc are the best source of this mineral.

History of Coffee: Part IV – Commercialisation of Coffee

For many connoisseurs, the period from the mid-19th Century to the late 20th Century is the ‘Dark Age’ of coffee. During this era, coffee lost its Middle-Eastern mystical charm and became commercialised and, quite frankly, ordinary.

When coffee was first introduced into Britain during the 17th Century, it was a drink enjoyed by every social class. While the rich would enjoy coffee almost ceremonially in their social clubs, the poor saw coffee as an essential nutrient, a hot drink to replace a hot meal, or hunger suppressant. It was only a matter of time, with the advancement of technology, that large companies would form to take advantage of the coffee commodity.

Traditionally coffee was roasted in the home or in the coffeehouse. A practice imported from the Middle-East was to simply stir-fry green beans in an iron pan over a fire till brown. Some coffeehouses used a more sophisticated method of a cylindrical unit hung above a fire with a handle to rotate the beans inside. Both these methods were only capable of roasting small batches of coffee, a couple of kilos or several pounds at most, which ensured that the coffee was always fresh.

However, with the onset of the industrial revolution and mechanisation, coffee roasting technology soon improved. Commercial coffee roasters were being invented which were capable of roasting much larger batches of coffee. It was now possible for the few to meet the coffee needs of the masses.

It was in the United States where coffee initially started to be commercialised. In 1865, John Arbuckle marketed the first commercially available packages of ground, roasted coffee. His brand, ‘Ariosa’, was sold over a far larger area then any other coffee roaster. Instead of being confined to a small area close to his roasting factory, Arbuckle was able to establish his coffee as a regional brand. Others soon followed suit and, by World War I, there were a number of regional roasters including companies such as Folgers, Hill Brothers, and Maxwell House. These companies offered customers consistent quality and convenient packaging for use in the home, but at a price: freshness. It could be several weeks, or even months, before the end product would reach the customer.

One approach to prolonging the freshness of roasted coffee was to glaze it with a glutinous or gelatinous matter. After the coffee beans had been roasted, a glaze would be poured over them, which would form a hard, protective barrier around the bean. Once such glaze patented by John Arbuckle in 1868, consisted of using: a quart of water, one ounce of Irish moss, half an ounce of isinglass, half an ounce of gelatine, one ounce of white sugar, and twenty-four eggs, per hundred pounds of coffee. Arbuckle experimented with many different glazes over the years, eventually settling on a sugar based glaze. In fact, Arbuckle became such a prolific user of sugar that he entered into the sugar business rather then give a profit to others for the huge quantities he required.

So why were customers willing to buy this coffee? Once ground, coffee quickly loses its flavour and therefore should be consumed as soon as possible (at the very latest within 48 hours). But this was the age of the brand, where consistency ruled king over quality. Local roasters would often produce excellent coffee, but they could also produce foul coffee, occasionally containing a number of adulterations. Customers wanted to trust what they were buying. They wanted their coffee to taste exactly the same, time and time again.

The first coffee brand to come to Britain was Kenco. In 1923, a co-operative of Kenyan Coffee farmers set up a coffee shop in Sloan Square (London), called the Kenyan Coffee Company, to distribute high quality coffee beans around Britain. Their shop proved very popular and their brand of coffee (renamed Kenco in 1962) soon spread throughout the UK.

Worse was to come to the brew known as coffee. As regional roasters grew into national roasters and then into international roasters, their pursuit of profit intensified. Traditionally coffee came from the ‘arabica’ variety of coffee bush. But in the 1850s, the French and Portuguese began to cultivate a different variety of coffee bush, known as ‘robusta’, on the west coast of Africa between Gabon and Angola. Robusta beans were (and still are) cheaper then arabica beans as they are easier to grow and have an inferior flavour. Coffee roasters looking to minimise their production costs started blending robusta beans with arabica beans in increasing quantities. They also used shorter roast times, to reduce weight loss stopping the coffee from fully developing its complex flavour.

However the lowest point for coffee comes with the introduction of instant coffee – a drink bearing little resemblance in taste to actual coffee. Although the first commercially produced instant coffee, called ‘Red E Coffee’, invented by George Constant Washington, an English chemist living in Guatemala, was marketed in 1909, it is Nestlé who are generally attributed with the invention of instant coffee. In 1930, Nestlé were approached by the Instituto do Café (Brazilian Coffee Institute) to help find a solution to their coffee surpluses. They believed that a new coffee product that was soluble in hot water, yet retained its flavour, would help stimulate World coffee sales. After seven years of research and frequent tasting, scientist Max Mortgenthaler finally achieved the desired results and, on 1st April 1938, Nescafé was launched, first in Switzerland and then later in Britain.

Some claim that it was the introduction of commercial television in 1956 that acted as a catalyst to the success of instant coffee in Britain. The commercial breaks were too short a time in which to brew a cup of tea, but time enough for an instant coffee. There is probably some truth to this claim as, by the 1960s, the majority of the tea industry started producing tea bags, an invention by Thomas Sullivan over half a century earlier (1904). Tea bags were seen as more convenient, simpler and quicker to use then traditional loose leaf tea and so could compete against instant coffee.

The coffee industry soon realised the association between commercial breaks and coffee drinking and started investing heavily in television advertising. Probably the most famous series of coffee advertisements were made for Nescafé Gold Blend. First aired in 1987, these advertisements focused on the sexual chemistry between a couple, played by Anthony Head and Sharon Maughan, acted out in a mini soap opera. The advertisements gripped the whole nation, featuring as frequently as Eastenders or Coronation Street as topics of conversation. This original series of advertisements ran for ten years, increasing sales of Gold Blend by 40% in the first five years (there were two further, less successful, sets of advertisements with different actors). Such was the profile of these advertisements, that they even featured as a news article on the ‘News at Ten’.

With the coffee industry focused on price rather then quality, it was little wonder that coffee sales became stagnant. Coffee drinking was now more about a caffeine fix rather then about savouring the taste, to be drunk in a break from work, rather then to be enjoyed over conversation or while reading the newspaper. Unsurprisingly the younger generations born in the 70s and 80s turned their back on bitter coffee, preferring sugary soft drinks such as Coca Cola and Pepsi for their caffeine kicks.

Let’s Talk About Some of the Chemistry in Our Food

We may define a food to be any substance which will repair the functional waste of the body, increase its growth, or maintain the heat, muscular, and nervous energy. In its most comprehensive sense, the oxygen of the air is a food; as although it is admitted by the lungs, it passes into the blood, and there re-acts upon the other food which has passed through the stomach. It is usual, however, to restrict the term food to such nutriment as enters the body by the intestinal canal. Water is often spoken of as being distinct from food, but for this there is no sufficient reason.

Many popular writers have divided foods into flesh-formers, heat-givers, and bone-formers. Although attractive from its simplicity, this classification will not bear criticism.

Flesh-formers are also heat-givers. Only a portion of the mineral matter goes to form bone.

Water forms an essential part of all the tissues of the body. It is the solvent and carrier of other substances.

Mineral Matter or Salts, is left as an ash when food is thoroughly burnt. The most important salts are calcium phosphate, carbonate and fluoride, sodium chloride, potassium phosphate and chloride, and compounds of magnesium, iron and silicon.

Mineral matter is quite as necessary for plant as for animal life, and is therefore present in all food, except in the case of some highly-prepared ones, such as sugar, starch and oil. Children require a good proportion of calcium phosphate for the growth of their bones, whilst adults require less. The outer part of the grain of cereals is the richest in mineral constituents, white flour and rice are deficient. Wheatmeal and oatmeal are especially recommended for the quantity of phosphates and other salts contained in them. Mineral matter is necessary not only for the bones but for every tissue of the body.

Organic Compounds are formed by living organisms (a few can also be produced by chemical means). They are entirely decomposed by combustion.

The Non-Nitrogenous Organic Compounds are commonly called carbon compounds or heat-producers, but these terms are also descriptive of the nitrogenous compounds. These contain carbon, hydrogen and oxygen only, and furnish by their oxidation or combustion in the body the necessary heat, muscular and nervous energy. The final product of their combustion is water and carbon dioxide (carbonic acid gas).

The Carbohydrates comprise starch, sugar, gum, mucilage, pectose, glycogen, &c.; cellulose and woody fibre are carbohydrates, but are little capable of digestion. They contain hydrogen and oxygen in the proportion to form water, the carbon alone being available to produce heat by combustion. Starch is the most widely distributed food. It is insoluble in water, but when cooked is readily digested and absorbed by the body. Starch is readily converted into sugar, whether in plants or animals, during digestion. There are many kinds of sugar, such as grape, cane and milk sugars.

The Oils and Fats consist of the same elements as the carbohydrates, but the hydrogen is in larger quantity than is necessary to form water, and this surplus is available for the production of energy. During their combustion in the body they produce nearly two-and-a-quarter times (4 : 8.9 = 2.225) as much heat as the carbohydrates; but if eaten in more than small quantities, they are not easily digested, a portion passing away by the intestines. The fat in the body is not solely dependent upon the quantity consumed as food, as an animal may become quite fat on food containing none. A moderate quantity favours digestion and the bodily health. In cold weather more should be taken. In the Arctic regions the Esquimaux consume enormous quantities. Nuts are generally rich in oil. Oatmeal contains more than any of the other cereals (27 analyses gave from 8 to 12.3 per cent.)

Vegetable Acids are composed of the same three elements and undergo combustion into the same compounds as the carbohydrates. They rouse the appetite, stimulate digestion, and finally form carbonates in combination with the alkalies, thus increasing the alkalinity of the blood. The chief vegetable acids are: malic acid, in the apple, pear, cherry, &c.; citric acid, in the lemon, lime, orange, gooseberry, cranberry, strawberry, raspberry, &c.; tartaric acid, in the grape, pineapple, &c.

Proteids or Albuminoids are frequently termed flesh-formers. They are composed of nitrogen, carbon, hydrogen, oxygen, and a small quantity of sulphur, and are extremely complex bodies. Their chief function is to form flesh in the body; but without previously forming it, they may be transformed into fat or merely give rise to heat. They form the essential part of every living cell.

Gevalia Coffee Maker – Committed to Great Coffee Making at Home

If you have a Gevalia coffee maker, you have access to great coffee even when you’re at home. These great coffee making machines are brought to us by Gevalia Kaffe, one of the most well-known companies in the world of coffee. The roots of Gevalia Kaffe can be traced back to Sweden. Over its more than one hundred years of existence, the company has managed to build a reputation of providing coffee beans and teas of unsurpassed quality.

During the amount of time that they have been serving coffee lovers worldwide, they have met countless coffee needs with the main focus of their business: true and genuine coffee beans. But as experts in the coffee industry, they eventually expanded their product list to include high-quality coffee makers optimized for brewing of perfect-tasting coffee.

Why You’ll Like Gevalia Coffee Makers

A Gevalia coffee maker can win out over other types of coffee makers hands down, and there are plenty of reasons why. The first reason lies with Gevalia’s very own brewing method which ensures that the rich coffee flavor is extracted from ground coffee. That’s why coffee lovers dig coffee produced by a Gevalia coffee maker. Such coffee has a great, rich taste that characterizes what coffee should truly be. And to make coffee even better, Gevalia recommends their proprietary coffee beans.

They also have a wide variety of coffee recipes that you can enjoy for an ultimate coffee making experience. Aside from their secret brewing recipe and their secret coffee recipes, Gevalia also produces state-of-the-art coffee makers equipped with great features like automatic off and a programmable timer for your convenient use.

The coffee makers also come with the special pause and serve feature, which a lot of coffee drinkers find very convenient and useful. This feature allows you to pour your cup of coffee anytime, even at the middle of a brewing cycle. This means that you don’t have to wait until an entire brewing cycle is completed. Once there’s coffee in the pot, you can have it. And for easy and fuss-free maintenance, Gavelia coffee maker models have removable baskets and can be fitted with paper filters. Paper filters also help in optimizing the extraction of flavor from ground coffee, so a Gevalia coffee maker that uses this disposable paper filter concept will certainly churn out better coffee.

And since maintenance is a breeze, you can be sure that the coffee maker stays in top shape for a long time, and when it’s in top shape, it can certainly give you nothing but the best-tasting coffee around. Gevalia coffee makers also attract a lot of buyers courtesy of their great-looking appearances. They use a combination of mostly black and white in most of their models.

Special Treat from Gevalia

As a special treat, with every Gevalia coffee maker you buy, you can also avail of a special mug from Gevalia Kaffee. The mug is part of the package of some Gevalia coffee maker models. When buying a Gevalia coffee maker, you have a lot of models to choose from. You can choose from small-capacity coffee makers as well as large-capacity ones that can brew up to twelve cups at once. You can also choose from the standard models priced at a modest level of around $60, and you can also choose more expensive packages if you desire. If you’re in luck, you can also catch some of Gevalia’s great promotions online that can even win you a free coffee maker.

In fact, you can win products like Gevalia’s great 12-cup coffee maker with a programmable timer. As long as you agree to the terms and conditions as well as the shipping details, then you can get your Gevalia coffee maker completely for free. No other company is more bent on giving you excellent coffee brewed right in your own home so as to just give you a free coffee maker but Gevalia Kaffe.
Gevalia’s Commitment

With all these, it is clear that Gevalia is one of the best companies in the coffee business and in the art of coffee making. Homemakers will surely find a lot to like about Gevalia coffee makers.

You can find more about the Gevalia Coffee Maker on our Best Coffee Makers website.

Copyright 2008 Coffee-maker-guide.com, all rights reserved.

Without oil, the fish can be cooked, how come?

DURING this to get a level of maturity in fish, of course, you use oil for frying, there is now a way that can be done, without using oil.

“To cook the fish, do not ever use oil but to use other materials, then you can do it, do I just use salt water,” said Heriyanto, Executive Chef at the Millennium Hotel Okezone when met at the Millennium Hotel, Tanah Abang, Central Jakarta.

According to him, the use of salt water fish will easily mature, because salt has a high compound to make the body of the fish so hard.

Well, to make it, then simply soak the fish with salt water use, with size 50 tablespoons water, and just one tablespoon of salt, then soak the fish for 30 minutes.

“With salt water soaked, then the texture of the fish will be hard to change,” he continued.

After soaking the fish removed, then cleaned the fish, then cut the fish to taste. New you can eat.

In mature fish using salt water, then do not use warm water, as hot water will kill the bacteria in fish meat, the freshness factor was so lost.

Similarly, using cold water, because cold temperatures will cause freezing, as cold curing properties.

“Simply use water temperature of 20 degrees Celsius, equivalent to room temperature,” he concluded.

Set Your Own Standards for Fitness

The subject of physical fitness comes up daily everywhere you look There are dozens of movies featuring a stalwart young man or woman working out to the maximum to gain entry into the 5K Triathlon, or the Olympic downhill slalom ski race. These special young people want something more from the fitness principle than just the action or the doing of it. They want a good-looking body with no lumps or bumps around the midsection or flab in the hips. (more…)