The latest CDC statistics on Cardiovascular disease are rather grim; With an alarming number of approximately 659,000 people dying each year in the US alone, CVD is not to be taken lightly. Cardiovascular disease (CVD) is the leading cause of death not only in the US, but also worldwide. Previous studies have shown that eating more seafood was associated with a reduction in all causes and CVD-related mortality. Seafood is known to contain the following: heart-healthy omega-3 fatty acids and omega-6 fats Iron Iodine (during pregnancy) Choline Based on information published by the FDA, Choline, for example, supports the development of the baby’s spinal cord. The iron and zinc found in fish help to support children’s immune systems. Protein, vitamin B12, vitamin D, and selenium are also other sources of nutrients derived from fish. Nonetheless, many people choose to limit their seafood consumption because of fear of mercury exposure from seafood. Most Common Way People Are Exposed ...
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Smoking
Smoking is cooking food indirectly in the presence of a
fire. This is done much more slowly than grilling. Meats that are less
tender benefit more from this method. Below are two different ways you can
smoke meats:
- Smoking can be done in a covered grill with a pan of water placed beneath the meat or poultry on the grill. This method allows a natural smoke flavor to permeate the meat.
- You may use a "smoker," which is an outdoor cooker especially designed for smoking foods. The temperature in the smoker should be kept at 250 to 300 °F for safety.
Pit Roasting
This is a technique used to cook meat in a large, level hole dug in the earth. First, a hardwood fire is built in the pit, with wood about 2½ times the volume of the pit. The fire is then allowed to burn
until it reduces to burning coals that
usually fill the hole halfway. It can take up to 4 to 6 hours for the hardwood to
reduce to coals.
Although it usually
takes approximately 10 to 12 hours for the meat to be cooked, it's not always
easy to estimate the time; This is due to factors such as the outdoor temperature at the
time of roasting, the size and thickness of the meat, the toughness of the
meat, and how fast the coals are burning. A whole pig, for example, would take
more time than one-half of a pig. For these reasons, a food thermometer is
essential to determine the meat's internal temperature for doneness and safety.
To cook food by directly exposing it to an open flame or a
hot metal surface is called grilling.
Marinating
A marinade is a prepared savory sauce (a blend of different
herbs and seasonings) in which a food is soaked to enrich its flavor or to
tenderize it. Foods are to be marinated only in the refrigerator, not on the counter or anywhere else.
Braising
This refers to a technique used for roasting or simmering less-tender meats.
The meat is placed in a tightly covered pan with a small amount of liquid and
is allowed to roast or simmer.
Brown
First, a small portion of grease or oil is heated in a skillet or
pan, and the food is then added to it. Next, the meat -- or whatever the food is -- is
allowed to cook on both sides until brown in color. Browning adds not only
texture but also flavor to the dish.
Broil
To broil something is to cook it using the direct dry heat source of your oven.
You may also use a broiler pan. Commonly
broiled food includes lamb, steak, fish, chicken, etc., or in other words, meats,
poultry, and fish in general. However, some people broil fruits and
vegetables also.
Boil
This means cooking foods in liquid or water over a
fire. For example, boiling eggs, pasta, etc.
Bake
To bake means to cook food using dry heat, usually inside an oven. In some
cultures, slow-burning fire coals are placed on top and at the bottom of
the baking container.
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