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Chef Articles at Chef Matters.
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Nutrition - Carbohydrates
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Carbohydrates
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Your body's most constant and basic requirement (apart from water) is energy. Energy to breathe, to move, to function, to power itself, for repair and growth. Source of this energy comes from what we eat and what we drink.
Energy is measured in kilocalories (popularly calories). Energy is also sometimes measured in kilojoules, where 1 calorie = 4.18 kilojoules.
The amount of energy or calories your body need in a day depends on your size, age, proportion of muscle to fat, activity levels and many other factors.
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Vacuum Packaging – Why Its Used
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You have heard about vacuum packaging all your life and every time you shop at you local grocery store you encounter it. What is the reason behind it and is it necessary, or is it just a gimmick? Also, what types of products does it benefit the most?
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Vegetarian Recipe Cooking Guide
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Vegetarianism is on the rise in contemporary America, largely because of nutritional, ethical, and environmental concerns. Still, recent surveys put the number of true vegetarians at less than three percent of the U.S. Vegetarian food can be very simple; for example, a peanut butter and jelly sandwich is vegetarian. Vegetables are a rich source of antioxidants and protect us from many diseases. Green vegetables contain essential vitamins & minerals and are thus very beneficial for health.
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Seasonal calendar at Chef Matters.
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| Shiitake |
| Mushrooms |
Translation in 5 languages |
| Shiitake |
| Shiitake |
| Shiitake |
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Read more about Shiitake at Wikipedia
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Shiitake season
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Fresh and dried shiitake have many uses in the cuisines of East Asia. In Chinese cuisine, they are often sauteed in vegetarian dishes such as Buddha's delight. In Japan, they are served in miso soup, used as the basis for a kind of vegetarian dashi, and also as an ingredient in many steamed and simmered dishes. In Korean cuisine, they are commonly used in dishes such as bulgogi (marinated grilled beef), jjigae (stews), and namul (sauteed vegetable dishes). In Thailand, they may be served either fried or steamed.
Shiitake are often dried and sold as preserved food in packages. These must be rehydrated by soaking in water before using. Many people prefer dried shiitake to fresh, considering that the sun-drying process draws out the umami flavour from the dried mushrooms by breaking down proteins into amino acids and transforms ergosterol to vitamin D. The stems of shiitake are rarely used in Japanese and other cuisines, primarily because the stems are harder and take longer to cook than the soft fleshy caps. The highest grade of shiitake are called donko in Japanese.
Today, Shiitake mushrooms have become popular in many other countries as well. Russia produces and also consumes large amounts of them, mostly sold pickled; and the shiitake is slowly making its way into western cuisine as well. There is a global industry in shiitake production, with local farms in most western countries in addition to large scale importation from China, Japan, Korea and elsewhere.
Because they can now be grown world wide, their availability is widespread and their price has decreased. |
Recipes with Shiitake:
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Latest Recipe at Chef Matters.
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Warm salad of samphire, asparagus and crab
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