We have all seen the headlines with claims that they can cure cancer, reduce ageing and promote weight loss. But what are the scientific facts, legislation, and consumer protections behind the ‘superfood’ stories?
When a recipe calls for butter, only real butter will do! Don’t try to substitute. !!! Below are some tips to enhance the natural wonders of butter:
We put ProChef Butter Flavour Spray to the test. Read our review and the comments made by others.
Females in Food is a powerful and influential collective of female food and beverage artisans, innovators, business leaders and entrepreneurs. A community dedicated to empowering women around the globe. Females in Food provides opportunities and resources to make it easier for women to grow their profile and their business.
It’s widely considered the most important meal of the day, yet 23% of Australians say they ‘seldom have time for breakfast’. Read more and have your say in our poll !
Most of the familiar edible shellfish such as mussels, cockles, oysters, pipi and scallops belong to a group of molluscs known as bivalves. The term bivalve refers to their two hinged shells (technically valves). Both shells are usually of the same shape, as in mussels, but in oysters and scallops one is flat and one curved. Most bivalves are sedentary or slow-moving animals. Some, such as pipi and cockles, spend their life buried in seafloor sediment, while others like the oyster and mussel remain anchored to one spot.
The cardinal rule is don’t overcook it – overcooking spoils the flavour and texture of fish. Fish is cooked as soon as it loses its translucent appearance and turns opaque (generally white) all the way through. Most fish and seafood lend themselves to a number of cooking methods, such as those detailed here.
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