food recipes, safety, etc-菜谱,食物等

cook

1. breakfast
2. fishball
3. chicken wrap
4. Chicken wing
5. food safety
6. tips
7. tender meat
8. video

1 breakfast

sandwich

oats

bread + banana

boiled egg + corn

dumpling

蔬菜鸡蛋饼

西红柿鸡蛋面

1、两个西红柿洗净切片，两个鸡蛋捣碎，蛋液里加盐，一块老姜片切碎；2、锅内放油，油热将蛋液倒入炒成蛋花，盛出；3、另放油，油热爆香姜碎，将西红柿倒入翻炒，待西红柿出水了将蛋花倒入同炒一会(可以加一点点白砂糖，如果你嫌西红柿味太酸的话，但是只加一点点)；4、然后加水煮入味(水可以比做汤的时候稍多一些)。大概可以煮上五分钟吧，然后盛出倒在面碗里，加盐(盐要多一些)，味精，香油。5、另起一锅放水煮面，面好即盛入装有西红柿汤的面碗，撒上香葱。

作者：有调App 链接：https://www.zhihu.com/question/49707915/answer/403706606

2 fishball

002702海欣食品股份有限公司

鱼丸和鱼丸是不一样的，我们家特供中央首长，长者喜爱的鱼丸，采用的是大海鳗，鳕鱼和金线鱼肉（成本采购价大概是128元/KG），人工现杀，手工处理，中间的爆浆肉馅，用的是土黑猪肉（成本每千克80元），手工剁肉馅，禁止机器绞肉，保证弹性口感。淀粉几乎没有，我司只有福州本部还有十来个老师傅做这个东西，每天产能100斤左右，我最近搞个活动，三班倒也就能做出300斤。每一颗鱼丸保证22克的体重（一般鱼丸在10克左右）。

我来说说鱼丸的材料黑点：鱼浆的秘密首先，鱼丸的原料是鱼肉，鱼肉的下级产品叫鱼浆。其实我们看到很多标称手工鱼丸，手打鱼丸的作坊和工厂，特别是淘宝上有些牌子，他们是没有能力做鱼浆的。鱼浆，就是鱼肉打成的糊糊，这里面涉及到采购鲜鱼和在加工，关键是，鱼浆这个东西，是分等级的，除了常见的DCBA级，还有AA和AAA级鱼浆。最差的鱼浆，是D级，用的是江河湖海里的小杂鱼做的，最差的是江鱼和湖鱼，采购成本每千克两毛钱，最贵的是AAA级，真的是鳕鱼，各种海蟹，类鳕鱼，金线鱼和海鳗等高等级鱼肉。每千克100元起步。我上面那款定制鱼丸用的就是AAA级，而我们家的鱼极系列用的是A和AA级鱼浆。我们家生产各种等级鱼浆，供应给自己用和外面的合作伙伴用，所以不要相信淘宝上那些手工鱼丸。
我再说说肉含量的秘密

我听到的最多的质疑就是鱼丸里到底有多少肉。这么说吧，这行业里有的鱼丸和蟹柳，根本没有肉，全是面粉和添加剂。有的鱼丸，像我家鱼极和定制鱼丸，肉含量90%以上。我家的蟹柳，是目前全市场肉含量最高的，大概是70%，可以拉丝。

作者：楠爷链接：https://www.zhihu.com/question/31092804/answer/106018449

3 chicken wrap

墨西哥鸡肉卷用的饼，麦德龙有卖的。。淘宝也有。。。这块就别费劲了。。。真的我费劲了。。我自己做了一些。。等会发好了上图。至于鸡肉，选鸡上腿肉来一斤，去皮去骨。半个柠檬一个洋葱，洋葱切丝，柠檬挤汁外皮别扔。鸡腿切好合适的大小。然后同洋葱丝，柠檬汁皮放在一个密封盒子里加矿泉水或者过滤水，凉白开水。最后加盐，尝尝咸淡。可以了之后就放冰箱一夜。炸鸡肉，取面粉适量，分成两份，其中一份加啤酒做成面糊。另一份加盐，黑胡椒，特级甜红椒，泡打粉，卡宴辣椒粉，洋葱粉，蒜粉调成带味道的裹面粉。鸡腿拿出来后沥水擦干先沾一层混合裹面粉，然后浸到啤酒面糊捞出来再裹一层面。然后下油锅160 ℃ 直到鸡肉漂浮起来三分钟左右。就差不多熟了（鸡腿肉小点别太大了）。饼用平底锅稍微热一下，饼上摸酱（这个酱我感觉就是甜口的番茄沙司。选千岛酱也行，或者冠利的美式凯撒酱，以及酸奶酱）然后整一片洗过擦过水的大叶生菜。两块炸鸡一卷就KO了。或者有想法自己做个salsa 放进去也很好

作者：吴贱豪链接：https://www.zhihu.com/question/38961511/answer/99160110

4 Chicken wing

garlic juice + salt + minced chilli seanson over night preheat oven 10 minutes 1–15 minutes per side

腌制：这一步是为了味道
低温烤熟：这一步是为了内外都烤熟，在达成目的的同时要保住水分，干巴巴的肉不好吃
高温靠脆：这一步更多是卖相和口感，把外面烤脆。

5 food safety

5.1 how fresh is fresh food at the supermarket

New Zealand lamb, two month

British lamb, 3-4 weeks

Good beef should be three or even four weeks old before it reaches the shelves because the flavour and texture of the meat improves if it is hung

Sainsbury’s says it takes eight days for pork to get from the slaughterhouse to its shelves.

Most popular sliced brands have preservatives and mould inhibitors such as calcium propionate and ascorbic acid. They may be baked using enzymes that don’t have to be declared on ingredients lists, so beware of labels that say ‘stays fresher longer’

much of our food is frozen, de-frosted and re-frozen, yet people rarely get ill.

Once upon a time, you could get fresh fruit juice only by squeezing it yourself

The cheapest — and least fresh — is ‘juice made from concentrate’

Preservatives are often added, and the resulting shelf life can be a year or more.

a chemical substance that is used to prevent things from decaying, for example food or wood

food that contains no artificial preservatives

Reference:

USDA

"Food Inc" documentary

美国食品药品监督管理局（FDA

From http://www.dailymail.co.uk/news/article-1370130/Just-fresh-fresh-food-supermarket.html

Bacon Expiration Date (Unopened) Refrigerator Freezer Past Printed Date Past Printed Date Bacon lasts for 1-2 Weeks 6-8 Months Bacon Bits last for 6 Months 6 Months (Opened) Refrigerator Freezer Fresh Bacon lasts for 1 Week 6 Months Cooked Bacon lasts for 7-10 Days 6 Months Bacon Bits last for 6 Weeks 6 Months

From http://www.eatbydate.com/proteins/meats/bacon-shelf-life-expiration-date/ http://www.pbs.org/wgbh/frontline/film/supplements-and-safety/

5.2 从事食品行业的人，绝不会吃哪些食品？

每个扇贝壳若无破碎，定被老板于夜间收走扇贝肉都是散装冷冻而来，扇贝壳只是充当一下容器

一滴香、飘香剂、辣椒精

自制臭豆腐毛豆腐腐乳等常见的杂菌污染是会产生毒素的芽孢杆菌，比如蜡状芽孢菌，产气荚膜梭菌

不吃鸭血

不吃毛肚，松花蛋，百叶，路边的麻辣烫，熟食，烧烤

地沟油：

1.还算干净的，用屠宰场动物尸体制成

2.餐馆酒店的泔水制成

3.下水道

日本政府高价回收后制作生物柴油

商户们八仙过海，监管有心无力，基层惴惴不安，上头唯唯诺诺

尽量少在外面吃饭

现在杀牛已经不抹脖子了，一刀直插心脏，然后赶紧把接着温水的水管插进牛的心脏里，往里面灌温水，这样水就顺着牛的血液循环系统均匀的分布到全身

火锅食材是化学原料使用得比较频繁的地方

百叶，黄喉，蹄筋什么的，大多是碱发的，碱发就是说干货用碱水泡，碱水可以破坏食材的组织结构，从而让水分进入到食材内部，达到增加重量的目的，说穿了还是为了涨点称，多卖点钱

全国那么多养殖狐狸或者貂的养殖场，那些狐狸和貂取完皮以后肉就扔了？你信吗

开火锅店的时候，卖过一段时间“羊肉汤锅”，那时间市面上卖羊肉汤锅的餐厅，熟羊肉的价格基本上都是70或者75一斤。我到现在都还记得，我第一次买了396块钱的羊肉回来，煮熟了以后一称，按75一斤卖的话，能卖出405块。你说怎么办吧，不掺假的话，我至少得卖150一斤才能保证我的毛利率，但是在别人都卖70的情况下我卖150，你觉得我能卖出去多少

水煮肉片为了能嫩一点，直接加“食粉”腌肉，“食粉”是厨师们给起的名字，其实就是刷厕所用的洁厕灵，用它的腐蚀性破坏猪肉的组织结构，让水分渗透进去，肉就变嫩了

From https://www.zhihu.com/question/31092804 No 街头麻辣串 No 铁板鱿鱼冰淇淋奶茶摊贩熟食麻辣类火腿类饼干零食类

泡面的问题在于营养单一，长期吃会营养不良，不存在添加剂滥用、过量，一包泡面就两三块，你还想吃那么多添加剂，想得美啊，添加剂不要钱啊

奶茶产品和调味乳，其中的营养成分的确是不如纯牛奶

速溶咖啡中的植脂末等含有反式脂肪酸，但是只有在大量摄入情况下才有风险，喝得不多没问题，但是能量挺高的

有短保质期的就不买长保质期的，有冷藏的就不买常温的，售价低于实际该有价值的产品不买

牛奶，不买四个月保质期的利乐包奶，买七天保质期的巴氏奶，例如乳酸菌，买需要冷藏的养乐多，而从来不会买常温的某些乳酸菌饮料，例如火腿肠，因为此类产品基本都是淀粉和某些下脚料肉做成的，严重低于实际成本，所以工作后这十几年没再吃过了

大多数牛肉干都不是牛肉

.红枣核桃杏仁等多数新旧掺着卖

鸡爪瓜子等零食多数不知名小厂生产多为临期产品

绿色食品、无公害、纯手工都是智商税！！！

不吃任何果冻和带颜色的饮品

街头卤牛肉

所有特别辣特别麻的口味特别重食品和菜

现在人的口味越来越重，卖的好的食品，生意好的饭店无一例外都是些重口味的，基本上麻辣咸甜占据着大部分的餐桌

绝不喝任何高价矿泉水尤其是要自己出钱去买。

Kfc recommends 吮指原味鸡

饮料可以在外面超市买可乐然后问前台面善妹子要一杯冰块

刚烤出的蛋挞

绝对不吃保健品,交不起智商税

蜂蜜：它就是一杯糖水

方便面本身是没有问题的，汉堡也没有问题，单一才是问题。这一餐中膳食纤维的量严重不足，如果煮方便面时加点蔬菜加个鸡蛋，吃汉堡时配个蔬菜沙拉，这样就做到了膳食平衡。

在家自己煮火锅

菜市场的半成品

From https://www.zhihu.com/question/31092804

外面肉馅的东西（肉包子、狮子头等等

光明牛奶是含有增稠剂的。这个增稠剂是合法添加物

基本上所有市面流通的酒都是勾兑的

饮料要少喝，最健康的就是白开水

麻辣烫、卤制品（周黑鸭、凤爪那种类型的）、烤鸭（烤的时候特别香的那种

From https://www.zhihu.com/question/22593066

Reference:

usda

http://www.efsa.europa.eu/

Food Safety and Inspection Service (FSIS), USDA,US

From https://www.fsis.usda.gov/wps/portal/informational/aboutfsis

5.3 Freezing and Food Safety

You can freeze almost any food. Some exceptions are canned food or eggs in shells. However, once the food (such as a ham) is out of the can, you may freeze it.

From https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety/CT_Index

Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces.

5.4 Barbecue and Food Safety

From https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/barbecue-and-food-safety/CT_Index

5.5 Wild Fermentation

USDA microbiologist Fred Breidt

Think foods such as cheese, yogurt, sauerkraut, kimchee, olives, salami, jerky and even bread. And think beverages such as wine and beer, not to mention coffee and hot chocolate. All of these — and many more — are examples of fermented foods.

the idea of fermenting our own food conjures up images of strange, iffy, and perhaps dangerous dishes

Historically, it was a way for people to preserve the harvest for the winter

What about food safety?

from a food-safety standpoint, fermented vegetables can be safer than raw vegetables.

Proper temperature is important. According to USDA, at temperatures between 70-75 degrees F, kraut will be fully fermented in about three to four weeks; at 60-65 degrees F, fermentation may take five to six weeks. At temperatures lower than 60 degrees F, kraut may not ferment, and, above 75 degrees F, kraut may become soft.

The correct level of salt to use varies with the food being fermented. It ranges from 2.25 percent (by volume) for sauerkraut to more than 13 percent for other food items. Again, tested recipes should be followed when it comes to the proper amount of salt to use.

fermented foods can be stored for up to three months, or longer, without losing their quality and good taste.

Fermented food needs to reach a pH level of 4.6 or lower (which indicates it is acidic enough to be safe).

Breidt advises beginners to grate, chop or shred the vegetables they plan to ferment because vegetables such as carrots and beets are dense enough that it’s difficult for the lactic acid to get inside of them if they’re in big chunks. The more surface area, the better — and the safer. However, he said that’s not the case with cucumbers, primarily because they’re about 90 percent water, which makes it easier for the lactic acid to penetrate them.

From http://www.foodsafetynews.com/2014/03/fermenting-veggies-at-home-follow-food-safety-abcs/