4 HEALTHY SWAPS FOR YOUR SAUTEING NEEDS – Skip the Butter!

nina | November 14th, 2012 - 9:00 am

Butter has the ability to make anything you cook smell wonderful. It melts evenly, it’s easy to use, and almost every recipe calls for at least a small serving of it. Unfortunately, butter also has the means to raise your cholesterol level at an unsurpassed rate. Here are four healthier options that still favor your taste buds without throwing your health to the wayside.

  • Stock: Stock is made primarily with water, meat, and vegetables, so no need to calculate extra calories into your dish with this substitute. Add one to two tablespoons of stock to your pan right before adding the main ingredient (it vaporizes quickly, so the sooner you add your food the better). Since most stock is made by simmering chicken bones, opt for the vegetable stock if you choose to cook meatless.
  • Broth: By throwing a cube or one teaspoon of bouillon soup into your pan, you’ve already begun to season your dish. This is a better alternative to chicken or vegetable broth, because you don’t need to use as much of it to get the flavor. An even healthier alternative is Better Than Bouillon, which you can store in your fridge and use as you go. This will provide the most distinct flavor in your food and cook it to where butter or oil would have. It also has a low caloric value, but not so much on the sodium side, so use this condiment sparingly.
  • Vinegar: It’s not just an additive to your salad dressings anymore. Adding vinegar to your cooking will improve the quality of your meal no matter what you heat it up for. Adding it before cooking your eggs, for example, will keep the whites from losing form, especially when poaching. Vinegar also has the ability to tenderize your meat before you even begin the cooking process. Recommended vinegars for cooking are rice, white wine, red wine, distilled white, and apple cider.
  • Wine: Instead of drinking it with your meal, flavor your pan with a small amount of wine instead. Although wine has the highest amount of calories of the four on this list, it has the ability to bring out rich and robust flavors from meats, sauces, and even dessert. When cooking with wine never raise the temperature too high. Just allow it to simmer before adding your ingredients in. This will give you the most bang for your buck and make the wine go a longer way. Cooking with regular wines you would drink is also recommended, as your food will slightly take on the flavor of your wine. Think of wine cooking pairing and tasting pairing as one in the same: white goes with fish and poultry, while red goes with red meat.

SAVAL FOODSERVICE’S BRAND NEW NATURAL GAS TRUCK!!

nina | November 13th, 2012 - 9:00 am

Saval Foodservice’s brand new “natural gas” distribution truck out and about in Washington, DC making deliveries to the Department of Transportation. This truck was unveiled and displayed at Saval Foodservice’s 80th Extravaganza on October 17, 2012.

NOVEMBER 12, 2012 – NATIONAL PIZZA WITH THE WORKS EXCEPT ANCHOVIES DAY!

nina | November 12th, 2012 - 9:00 am

Today is National Pizza with the Works, Except Anchoivies Day!  GO out and celebrate with, probably, the number one favorite food, most of us love to eat. 

Wikipedia’s definition of Pizza:  is an oven-baked, flat round bread typically, but not always, topped with a tomato sauce, cheese and various toppings!   Pizza was originally invented in Naples Italy, and the dish has since become popular in many parts of the world.  An establishment that makes and sells pizzas is called a “pizzeria”.  Many varieties of pizza exist worldwide, along with several dish variants based upon pizza.  In 2009, upon Italy’s request, Neapolitan pizza was safeguarded in the European Union as a Traditional Specialty Guaranteed dish. 

The most popular cheeses to use on pizza are mozzarella, provolone, cheddar and parmesan.  Romano and Ricotta are often used as toppings and processed cheese manufactured specifically for pizza is used in mass-produced environments.  In 1997 it was estimated that annual production of pizza cheese was 2 billion pounds in the US and 200 million pounds in Europe.

Some favorite toppings used on pizzas, include, but are not limited to:
Bacon, Ground Beef, Mushrooms, Olives, Onions, Pepperoni, Peppers, Sausage, Seafood, Sun-dried tomato, tomatoes, veggies, and of course, anchoives!

Various types of pizza include:  Neapolitan pizza, pizza marinara, and pizza Margherita.

Go out and celebrate today with a pizza with all of the works, and remember, just for today, no anchovies!
Source:  wikipedia.org.

USDA Raises Corn, Soybean Crop Forecasts. Reduces Price Outlook.

nina | November 12th, 2012 - 9:00 am

USDA raised its forecasts of the U.S. corn and soybean crop above its month ago projections and above what market analysts were expecting.

In its monthly World Agricultural Supply and Demand Estimates report, the agency consequently lowered its price forecasts for corn, soybeans and soybean meal.

Corn production is now forecast at 10.7 billion bushels, up slightly from the October forecast but down 13 percent from 2011 and still the lowest production in the United States since 2006.

Soybean production is forecast at 2.97 billion bushels, up 4 percent from October but down 4 percent from last year.

USDA now projects corn prices will average $6.95 to $8.25 per bushel in the marketing year that began in September, down from a range of $7.10 to $8.50 forecast last month.

Soybean prices are now forecast at $13.90 to $15.90 per bushel, compared to range of $14.25 to $16.25 a month ago, while soybean meal prices are now pegged at $455 to $485 per ton, down from $470 to $500 projected last month.

While reduced, these prices are still well above historical norms and continue to squeeze margins for poultry and meat processors.

Source:  meatingplace.com, 11.9.12

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