No Secondlife Health Info Center

Cassava grows in tropical and subtropical regions and has been a staple food of many countries such as Africa, Central America, and South America, also Asia, including Indonesia. The main producers are Nigeria, Brazil, Thailand, Zaire, and Indonesia. Elliptical shape, brown skin and white flesh, sometimes yellow, in Indonesia called cassava butter.

Cassava (cassava) grown from 6 months to 1 year. If there is a bitter cassava, this is because it contains high hydrocyanic acid and should be processed before consumption, such as water soaked repeatedly to dissolve the cyanides. Because of the high flour content (CHO), many are also used for tapioca. Regarding nutrition, cassava contain calories, less protein, fat, carbohydrate, calcium, phosphorus, iron, and vitamin B and vitamin C.

The leaves can be used as well, after boiled, made into various kinds of cuisine so delicious flavor. Cassava flour is made from cassava flour directly with the road dried. Although the principle is the same, cassava flour is not made through the process of making cassava flour newly created first. The color is different too because the white cassava flour, cassava flour while the slightly yellowish brown, and smells are different.

Now has many small industrial cassava starch and flour from the cassava has been marketed products and noodles taste delicious too. Let us take advantage of cassava flour for the various dishes that already exist, by entering some kind of flour that is used to exploit some cassava flour to cassava flour industry could be developed and many different kinds of choices our local food.

- Delivers a restaurant-style foods like steak, at home no difficult. It only takes about 10 minutes.

Yenny Firdaus Slaney, home-based business owners Slaney Beef, beef imports from Australia showed them to workshop participants Mom Can Cook cooking classes.

Yenny picked up two kilograms of ribeye from the chiller. No different ribeye meat flavor with tenderloin, ribeye just more fibrous.

According Yenny, you should store the ribeye for a maximum of three months commencing from the time of slaughter. “The longer kept, the more tender meat,” he said.

Understandably, this meat business supplying meat imported directly from the distributor and find out exactly how the cutting process. Yenny not forget to give the date on the package wrapping cuts of meat. That way, the mother of two children deserve to know exactly when meat is processed into steaks for example.

Whole pieces of meat in this washed and ready to cut. With skilled, Yenny ribeye dividing into 12 pieces, with different thicknesses.

Cooking can be a marinating steak, which is smeared with a mixture of pieces of meat seasonings such as garlic, pepper, steak special sauce, barbeque sauce, marinade sauce which can be found in supermarkets. If you buff with no sense of steak, grilled steaks prepared without smear marinade.

Ready roasted meat with barbecue stoves already dibaluri extra virgin olive oil, cooking oil instead.

It has become typical of Mom Can Cook cooking classes, at every opportunity always tucked a message and the role of the mother with the cooking. This time Rina Poerwadi, instructors Mom Can Cook, told the use of frying oil can be replaced with other oils.

“Mothers can also act to save the earth, replacing palm oil. Even from cooking, mother’s role to reduce global warming,” he said while waiting for the steak cooked.

Yenny, the host of clever cook this steak, said, “Do not flip through the meat while on the grill. Turn the meat only when the juice started to look out. Or feel kekenyalannya by comparing the finger.”

Grill maturity level is selected according to taste. Half cooked or rare, medium rare, medium or well done. Yenny began to demonstrate how comparison of the level of maturity with his finger.

“Put your index finger with the thumb, then feel the flesh between her fingers that touch it, it’s a sign for rare. If you want medium rare, unite middle finger with the thumb. Kekenyalannya Steak medium can be felt by bringing together the ring finger with the thumb. And pinkie with the thumb, feel the springiness of meat in between two fingers and press the flesh in the grill as a comparison, “said Yenny, confirmed do not be afraid to try cooking new menu, if not successfully repeat it again to advanced.

Ready to eat steak, simply cooked in 10 minutes. Dare to try?

Cinnamon is one spice that is often used as an addition to flavor or fragrance of food or hot drinks. Not only that, cinnamon turned out to have other benefits for the body. What?

Cinnamon contains substances called cinnamaldehyde. A spicy flavor that feels when tasting cinnamon comes from a substance called beta-caryophyllene. While linalool, giving a little flower scent sharp. Other substances, such as eugenol, anethole cinnamyl acetate, also a maker unique aroma and taste of cinnamon. Contents are present only in some other plants, such as nutmeg, cloves, and hemp.

Cinnamon is also believed to contain rich antioxidants that can fight free radicals destroying the body’s cells. Others, cinnamon also has a biological antimicrobial, antiseptic, antifungal, antibiotics, stimulants, and others. These substances make cinnamon effective for treating some types of infection, and even believed to also be able to help cognitive processes.

However, cinnamon also has a substance called coumarin, which can be toxic to the kidneys and liver if consumed in excessive amounts. The Germany Federal Institute for Risk Assessment, said that the consumption of coumarin should not exceed the capacity of 0.1 mg per kilogram of body weight per day. Excessive consumption of cinnamon may also cause nausea, vomiting, facial flushing, swollen lips, burning sensation in the lungs and chest if inhaled.

Did you know a lot of dried herbs that we often use as a food flavoring, but stranger still be heard? Let’s meet so as not to “get lost” food dispensing.

Deaf
Other names of interest mace, star-shaped eight, ends flat containing seeds, anise-like aroma and fragrance. Widely used in kitchens China or Vietnam, and some Indonesian dishes.

Cardamom
Its main function, add flavor in cooking, cakes and drinks. There are two kinds of cardamom, which is widely used for cooking white. And, that green is widely used for cakes and drinks. Crushed or puree until fragrant cardamom and roasted before being used to flavor excellence.

Chili Puyang
Not including family chili, spicy but it tastes sweet (like pepper), making it popular as an ingredient in curries, pickles, until candied. Way of remaining life can be mashed or added whole and processed along with other seasonings.

Angkak
Tapai sticky wet Angkak similar but the reddish color, a bit watery. Its function is to add fresh flavor and natural red color in meat is roasted. Can also directly sauteed. Meanwhile, dry fitting Angkak mashed or blended with other spices and then cooked until soft and reddish color.

Klabet
It’s a bit bitter, sold in the form of granules and powders. Widely used in Indian curry or curry dishes.

Andaliman
Seeds of peppers, bright green and turned into a blackish when old.
It was spicy, fresh bite and lots of spices used in curry dishes such as Sumatra, or a sauce for grilled seafood. To use it, blend or mix with other seasonings intact.

Mace
Almost all parts of nutmeg can be used. Fragrant aroma and taste delicious, perfectly used in curries, curry, kalio, and other dishes made from meat. Usually cooked together with other materials.

Cubeb
Similar to black pepper with a small tail at the end. Usually mixed in spices for beef or fish so spicy and reduce the smell rancid.