Healthy cooking
Louiseab
3 years ago
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If you have or know someone with a steam oven
Comments (12)Thanks for all the input. I'm still in a dilemma about the steam oven. I thougth I was pretty close to taking the financial plunge with Miele 30" Masterchef oven and Miele Steamer oven as the saleswomen told me I could do all the cooking/baking I currently do in my two conventional ovens in one Masterchef convection and that would allow for my second oven to be the steamer. I asked three of my friends who are cooks and have convections and two hardly use the convection feature and the other says that when she bakes multiple trays in her convection (kitchenaid), the pastry doesn't come out the same as if she does a single tray at time. The other two friends have Thermadores. I feel like I am back at square one again since it makes a huge difference to me if I cannot cook 4 racks at a time in convection like the saleswomen says - she has worked for Miele for 22 years and brought the product to the Northeast. I think the next step may be to bring a batch of bread rolls or something to her test kitchen and try it out. I never thougth this decision would be so nerve racking - maybe if cost were of no consequence, this would be easier. Meanwhile, I will keep reading all the posts on this forum. Truly, the best source of info and ideas....See MoreHealthy Cook Book Recommendations?
Comments (20)Here's what the American Heart Association says about fiber: Dietary Fiber Dietary fiber is the term for several materials that make up the parts of plants your body can't digest. Fiber is classified as soluble or insoluble. When eaten regularly as part of a diet low in saturated fat, trans fat and cholesterol, soluble fiber has been associated with increased diet quality and decreased risk of cardiovascular disease. Soluble or viscous fibers modestly reduce LDL ("bad") cholesterol beyond levels achieved by a diet low in saturated and trans fats and cholesterol alone. Oats have the highest proportion of soluble fiber of any grain. Foods high in soluble fiber include oat bran, oatmeal, beans, peas, rice bran, barley, citrus fruits, strawberries and apple pulp. Insoluble fiber has been associated with decreased cardiovascular risk and slower progression of cardiovascular disease in high-risk individuals. Dietary fiber can make you feel full, so you may eat fewer calories. Foods high in insoluble fiber include whole-wheat breads, wheat cereals, wheat bran, rye, rice, barley, most other grains, cabbage, beets, carrots, Brussels sprouts, turnips, cauliflower and apple skin. Many commercial oat bran and wheat bran products (muffins, chips, waffles) contain very little bran. They also may be high in sodium, total fat and saturated fat. Read labels carefully. That's why I wouldn't stress as much about "no carbs" as I would look at an overall plan that includes low in saturated fat, trans fats, and cholesterol and higher in fiber. Those "no carb" diets are fads and people only lower their cholesterol because they loose weight fast, but I doubt most keep it off. And the diet allows a lot of saturated fat and salt, which is why I wouldn't follow it to a "T" although I would get some ideas from it beause people eat WAY too many empty carbs. But bear in mind that any refined flour products are going to be high carb, but the biggest thing that zooms up your "carb" ratings on things is SUGAR, another no no that is hard to avoid if you are fighting heart disease. We are bombarded daily by foods that contain the lethal mix of trans fats or saturated fat, high sugar and high salt. I ate two chocolate ones for breakfast this morning, lol! If your hubby is like my dad, it's not the good meals that you put on the table that are probably doing him in. Sounds like he wants a quick fix. Better to make gradual healthy changes to the way you cook to include more low carb, high fiber vegetables and healthy snacks. This is a constant battle I know. And I also know that you have to negotiate this with hubby too! Good luck, I know you have LOTS of company in your struggle here on the board! This kind of low balanced carb, high fiber diet is good for fighting diabetes too. And a lot of other chronic diseases. It's too bad that your husband isn't getting good diet advice from his physician, who should be paying attention to this too and not JUST prescribing pills. But I know that's the way most doctors do it. LOTS of really great stuff on the American Heart Association's Web site. Search "low carb" and you'll find some cautions. Low carb is fine if you include fiber and whole grains which have lots of B vitamins which are also good for the heart and blood. Here is a link that might be useful: American Heart Association Food and Nutrition...See Moretell me about whole foods....because
Comments (20)We don't have a Whole Foods here in town, but we too went through the "Wild Oats buying out a local natural food chain" fiasco. When Wild Oats decided they weren't making enough money, a local grocer took over the stores. Now they're amazingly well stocked, with very knowledgeable staff (the cheese and wine stewards are amazing). They will let you sample anything in the store like Whole Foods and Trader Joes and will order in anything you want. Recently I was feeling lazy and wanted to just buy a jar of dulce de leche, found that the brand I was used to seeing was no longer on the shelf and spoke with the cheese steward. She had brought it in as a special purchase, but promised to have it back on the shelves the next week! While I don't know if you'll see the same responsiveness at a large chain like Whole Foods, sometimes it is well worth the money to get the quality, selection and service that a higher end grocery can provide. Good luck with your personal chef endeavor Eileen! Oh, and Annie, I get odd looks for my Carhartt jacket too, you're not alone! Bri...See MoreGood modern cookbook for young cook
Comments (24)Well, I'm going to buck the trend here. (What else is new?) I adored Julia Child, but when I was 21, I had no interest in taking on that level of book. It was too intimidating. And I've never used my Joy of Cooking, which I didn't even consider buying until I was in my mid-30s and felt l "should" have a copy. It's probably a godsend if you entertain formally or have a family to feed, but it's never suited my style or circumstances. As much as I dislike her on TV, Sara Moulton's "Sara Moulton Cooks at Home" is a good cookbook - simple recipes but appealing to a younger, move novice cook than the "old standards". The Fannie Farmer Cookbook (the version edited by Marion Cunningham) or Marion Cunningham's "learning to Cook" are both good. (The second one is written for adults in spite of the misleading name.) And the Martha Stewart publicantion we were talking about recently "Everyday Food" now has a cookbook out that looks good. The one I probably depended on more than any other when I was a new cook were Betty Crocker and Better Homes and Gardens. I still have my BH&G....See MoreLouiseab
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