Why are some people so fanatically passionate about cooking as their life’s purpose?
Food at its most basic is for everyone. Without it and air and water, we would not survive. Cooking is not to everyone’s taste but contrast staying in a cooking competition to experiencing poverty, malnutrition and/or hunger.
For the former, being eliminated from a televised cooking program seems like the end of the world whereas for the latter it’s a matter of life and death. Shouldn’t those who are impoverished with little if any food security be the ones in tears rather than those who have the privilege to continue cooking and eating long after the cameras stop rolling?
Passion and one’s expression of it is personal and indeed imperative for the wellness of the soul but the bigger picture of food security seems to get lost in the context of televised entertainment.
While I am currently enjoying Top Chef Canada, Masterchef Australia and Next Food Network Star, I am reminded of the rock star status attributed to top chefs and the amateur cooks who aspire to the same.
Though they don’t have rockstar status nor get much airtime here are a few organizations that address the issue of food security.
Bread for the world – Have faith, end hunger
Food Share – Demonstrating a sustainable & accessible food system for all
Community food centres Canada – Good food is just the beginning
Canadian feed the children
The first thing I did after I got home from my food safety course was rearrange the food in my fridge.
Today I took a course in basic sanitation with TrainCan Inc. ®. This is a company that undertakes training and certification programs in food safety in Canada for those in foodservice/hospitality and retail/grocery businesses.
Here are some tips that I think would be useful for a home cook.
- The temperature danger zone for food is 4°-60° C. From preparation to cooking, food should not stay in this range any longer than four hours.
- Properly freezing can kill parasites but not bacteria.
- The greatest tools for food safety are clean hands and a thermometer. Clean your hands thoroughly and often. Use soap and water to scrub the cuticles and clean hands front and back and in between the fingers. Do this for at least 15 seconds each time you wash your hands. Food thermometers vary in price, from $6 – $100 and you get what you pay for. Generally the higher the price, the more accurate the reading.
- Cooked rice is a potentially dangerous food. If not cooled properly, bacterial spores on the rice can multiply and may form toxins. Cook rice in small amounts and cool any leftovers quickly.
- The best way to thaw food is in the fridge.
- Only reheat food once.
- Avoid keeping easily perishable items in the door of the fridge.
- Wet cleaning sponge with some water and add a little soap. Leave in the microwave for two minutes to sanitize.
Some news and information from the TrainCan website:
It’s Mardi Gras! Eat all the things! The period of fasting begins tomorrow for those who observe Lent.
In the spirit of the indulgence and gluttony that leads up to this period I decided to make croissants with the organic New Zealand butter sitting in my fridge. Having made croissants before in my artisan bread making course, I was familiar with the labour intensive process and obscene amount of butter used. Should you take on the task of making homemade croissants, here are a few things to keep in mind:
- Not all butter is created equal. A higher water content makes for a lighter and flakier croissant. European butter, particularly that in France, often comes in a variety of water content.
- Start the process at least one day in advance of baking your croissants. It is a laminated dough which means it must get folded several times to build the layers of flakiness.
- Use disposable parchment paper for baking. The high amount of butter will leave silicon baking sheets very greasy. To avoid an intense clean-up, use throw away parchment paper.
- Size matters. Though you can find monster croissants in the stores, it is healthier to make small ones. There’s a lot of butter in this crescent-shaped bread.
Did you know…? Croissants are said to have originated in Austria. http://www.smithsonianmag.com/travel/croissant-really-french-180955130/