Tuesday, January 5, 2010

Food Crises looming large on the horizon

The United Nations Environment Program has recently released a report titled ‘The environmental food crises’ which says that if agriculture and food waste are used as animal feed, instead of cereals, then we’d able to feed an additional 3 billion people.

The recently held Copenhagen summit in Demark captured the imagination of all and sundry. Though the outcome was negative, the summit managed to bring together over 192 nations, on one platform to discuss issues on global warming.

However, the food security summit held in Rome just last month went totally unnoticed. Even media that had been steadily drumming up the hype around Copenhagen seemed least interested. This was surprising, considering that food and water crises would hit the world much sooner than global warming crises. Moreover, aren’t both issues interconnected?

It is being reported that in developed nations, animals are fed around 8 kg of cereals, in return for 1 kg of meat. Isn’t this a massive waste of food resources when hundred of millions worldwide are dying of starvation and malnutrition? The United Nations Environment Program has recently released a report titled ‘The environmental food crises’ which says that if agriculture and food waste are used as animal feed, instead of cereals, then we’d able to feed an additional 3 billion people.

Today, there is a growing disparity between demand and supply of food. In between 1700 and 1961, population grew almost five-times. However, increased agricultural produce was possible because the land under cultivation matched the growing demand for food. Since then, land under cultivation has grown by 8 percent; on the other hand, population has grown almost by 80 percent. The launch of green revolution has managed to offset the difference by far.

In the recent times, the output has not been able to match the demand of the growing population. This would lead to food deficiency and higher inflation rates. The current inflation rate may be because of the increase in minimum support prices, and boost in rural purchasing power, courtesy National Rural Employment Guarantee Scheme (NREGS). And in case, the rural income keeps climbing, urbanites have to learn to live with rising prices. Nonetheless, there are many areas, where political leadership needs to chip in and call the shots.

• The late Sanjay Gandhi impelled forced sterilization measures. Since then, no other remedial measures have been launched to control India’s continually rising population. Rising population, needless to say, has remained a crucial issue that needs to be tackled head on, as it not contributes to food crises but even global warming.

• We haven’t done enough to reduce wastages, particularly involving the perishable stuff. Organized retail is the best way out to deal with this problem. This will help ease the pain of urban consumer, as he’d have to cough up lesser amount.

• India should be more technology-oriented. Say for instance, Philippines mountain slopes are being converted into rich Bt corn fields. India could tread a similar path.

Moreover, instead of looking around for inspirations, the rest of India could learn a lesson or two from one of its own prosperous states, like Gujarat, on how to boost agricultural production. According to study by International Food Policy Research Institute, Gujarat’s agricultural production has been clocking 9.6 percent growth rate per annum since 2000. It’s more than double the growth rate of India and even that of Punjab during the time of green revolution. Some of the underlying measures introduced include: building of check dams, spreading drip irrigation, and a massive increase in the network of rural roads. The land under irrigation has increased at the rate of 4.4 percent per annum, and contract farming has helped the state in a big way.

Monday, January 4, 2010

Mesophilic Culture is Used in the Making of Cheese and is Designed For Making Cheeses That Get Cooked at Intermediate Temperatures

Mesophilic Culture

What is a mesophilic cheese culture?

Mesophilic culture is used in the making of cheese and is designed for making cheeses that get cooked at intermediate temperatures. Typically, they cannot withstand temperatures that exceed 102° F or 30° C and should only be used where the curds should not be heated above that temperature. Along with thermophilic cheese cultures, the mesophilic culture is one of the two primary and most commonly used cultures.

It is important to remember that no matter what cheese culture you must use, that their primary function is to provide the cheese mixture with the proper bacteria required for making a specific type of cheese. Additionally, just like with other cultures, this is what inoculates the milk that you use to with friendly bacteria which helps to create the aroma, flavor, and the texture of the particular cheese you are trying to make. The culture helps to coagulate the milk while separating the whey (liquids) from the curds (solids).

The types of mesophilic cheese cultures

There are two primary types of mesophilic cultures available, specifically Mesophilic-A and Mesophilic-M. The differences between them are as follows:

Mesophilic-A is used for making fresh and hard cheeses such as Cheddar, Colby, and Feta. Just a ¼ teaspoon of this cheese culture will help ripen up to 2 gallons of milk.

Mesophilic-M is used in the making of fresher cheeses like Gouda, Camembert, or Baby Swiss. If you want the cheese to taste more buttery and you want eyes to develop in the cheese, this is the best culture to use. Just like type A above, you will be able to ripen up to 2 gallons of milk with a ¼ teaspoon of this culture.

Some economic suggestions where mesophilic culture is concerned

If you are a newcomer to the home cheese-making hobby, here are some suggestions for obtaining mesophilic culture for your cheese. They are listed from the most cost-effective way to obtain it to the most costly:

oPurchase buttermilk off the shelf in the dairy case - this is relatively a safe substitute for the commercial version of mesophilic cheese cultures

oUse some actual pieces of the store bought cheese that you are trying to create - this will provide additional bacteria necessary to the creation of the specific type of cheese that you are trying to make

oPurchase a refined mesophilic culture from a commercial vendor - you will basically be purchasing the same type of cheese culture that the commercial cheese makers do

Further considerations about mesophilic cultures

First of all, you need to realize that there are a lot of choices available. Not only are there a lot of choices, there are a lot of commercial vendors who sell these cultures. So shopping for the culture you need can oftentimes get confusing and even frustrating. The problem is that these cheese recipes oftentimes specify a name brand mesophilic culture rather than informing you of the proper culture that is required. Just make sure that you educate yourself as much as you can when purchasing a mesophilic cheese culture.

Tuesday, December 15, 2009

Indoor Grills - Enjoy The Grilling Experience Indoors

If you have been an outdoor griller you may want to take a look at some of the advantages of indoor grilling. Just as there are some things that outdoor grilling is better suited for, indoor grills also have some features that make them desirable. In this article I will discuss the basics of indoor grilling and how you can make the most out of your grilling experience.

The most famous indoor grill is the George Foreman line of grills. Over 100 million of these grills have been sold and for good reason as they are fantastic grills but there are also many other brands of indoor grills available. More continue to be developed every year so this is a great time to look into getting one.

The obvious advantage of an indoor grill is that you can enjoy the taste of barbeque even in the winter. I know that I do not enjoy firing up my outdoor grill when it is freezing outside and I am sure you don't either. It is also good to have another alternative to just cooking with your stove as well. You can purchase a regular indoor grill or a sandwich maker grill which obviously is for making sandwiches. Indoor grills also come in many different sizes so you can get one that fits the size of your family.

One thing to consider when deciding to take up grilling indoors is safety. As with any type of cooking, you can have hot spraying and splattering that can be dangerous. Just make sure that you leave enough space around the grill when cooking and obviously watch small children around the grill. Most of the indoor grills that sit on some type of pedstal will have an automatic shut-off if tipped over.

Most indoor grills can be used directly on the countertop which makes them extremely convenient. Many of these grills also have temperature controls and timers on them which are great features to have on any cooking appliance. There are many places to purchase indoor grills either online or offline and they are generally very affordable. Make sure you get a trusted brand and do your research and check reviews before purchasing.

Thursday, December 10, 2009

BBQ Chicken Sauce Recipe

Ingredients:

2 tbs olive oil
1 small onion, peeled, chopped
2 garlic cloves
300g can peeled tomatoes, drained
2 tbs tomato puree
1 tbs brown sugar
1 tbs Worcestershire sauce
1 tbs sweet chilli sauce
2 tbs white wine vinegar
1 tbs Dijon mustard

Preparation:

Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until
thickened slightly.

Set aside to cool slightly. Place in a blender and blend until smooth.

Store in an airtight container in the fridge for up to 2 weeks.

This is a perfect sauce for many barbecue chicken recipes, because it is simply delicious! Try it and you will see.

Barbecue Chicken Cooking Tips

For a quick test of doneness when roasting a chicken, hold on to the leg, move it around, and side to side. The leg should move freely at the joint if it is done. Be sure to use other methods for checking doneness also!

Do not overcrowd chicken pieces when cooking. Leaving space between them will allow them to brown and cook more evenly.

If using a marinade for basting, set some marinade aside before placing raw chicken in it to marinate. Never reuse marinade that the chicken was marinated in for basting.

Be sure to use a sharp knife when cutting or carving chicken. Sharp knives will make the job a lot easier, especially when having to cut in the joint areas, and will provide neatly cut slices and pieces.