Exploring Food - Report Example

Exploring Food Sea bass It is generally no surprise to learn that sea bass originates in the oceans ofthe world, but it may be surprising to learn that the term is not actually limited to a single species of fish so they may actually come from just about anywhere. While striped bass are found mostly in northern waters, black sea bass can be found all the way down to the Gulf of Mexico while Chilean sea bass and Patagonian toothfish are more prone to populating deep, cold waters in the south. Although there are several species sold as sea bass, it is important to know which species is actually being served because some of them, such as the Chilean sea bass, are endangered (York, 2010). What unites them is that they are lean, meaty fish with a light flavor and an ability to hold seasonings (Riches, 2013). Because one of the fish, the Chilean sea bass, has been on the watch list for the past decade, general cost guidelines still place the meal on the upper end at around $22 per plate. Sea bass can be stored in sealed packaging in the refrigerator for 1-2 days and in the freezer for 2-3 months (StillTasty, 2013). If the fish needs to be stored for longer periods, it is recommended to overwrap the store packaging with airtight heavy-duty aluminum foil, plastic wrap or freezer paper or place the package inside a heavy duty freezer bag to prevent freezer burn. According to Riches (2013), sea bass is great on the grill with a light brush of oil to hold in the seasonings, but it is easy to overcook. "The fish is done once the meat is completely opaque through the middle and flakes easily with a fork" (Riches, 2013). For restaurants, sea bass is a very versatile fish in that it can be used in a variety of ways and for a variety of dishes. Riches says it is the seafood equivalent to chicken breasts. The fish is meaty enough to be used as an entree alone and versatile enough that it can be served as a light lunch. Broccoli Essentially a large edible flower, broccoli is a native Mediterranean plant bioengineered by the ancient Etruscans, according to Peggy Filippone (2013). Although there is evidence of cultivation in France since the 1500s and introduced to England in the 1700s as Italian asparagus, the vegetable was slow to gain popularity (Fresh Food Central, 2013). It was probably introduced to the United States by Thomas Jefferson, but broccoli wasnt a popular vegetable in the United States until the 1920s. In that decade, two Italian brothers who grew the vegetable in California launched a simultaneous national marketing and distribution campaign. It is in the top five vegetables eaten in the United States today (Fresh Food Central, 2013). Broccoli is a cool weather crop that is grown in temperate zones. It is considered a winter crop, but can be grown all year long making it highly available. As a member of the cabbage family, it is related to Brussels sprouts, cauliflower, cabbage, and kale (Fresh Food Central, 2013). The two most common types of broccoli are green broccoli (calabrese) and purple sprouting broccoli. General cost guidelines for broccoli are between $2 and $3/bunch. As a vegetable, broccoli can be steamed, boiled, stir-fried or even eaten raw. It is commonly found in multiple recipes and can be easily made into a sauce or used in soups. Storing broccoli is difficult simply because it doesnt keep for long. Broccoli should be stored in a plastic bag in the refrigerator to retain its moisture and used within three days of purchase for maximum benefit. Relative to restaurant use, broccoli can be used as an appetizer, salad garnish, flavoring, sauces, sides, or to enhance a main entree. Because of its status as a top five favorite vegetable, it is a common staple of many menu options. Keep in mind that when cooked, broccoli shrinks in size, so twice as much will be needed to fill cooked menu items as compared to raw dishes. Cheese The origin of cheese production is lost in prehistory, but the creation of cheese is easier to track. Cheese is produced by bringing milk up to the natural body temperature of the animal that produced it and adding an acidic culture that ferments the milk and converts it to lactic acid. The next step is to add a coagulant. Once the milk sets, it is cut, stirred, and sometimes heated to produce curds. The curds are scooped up or cut and moved into pretreated forms which are the shape of the final produced cheese. The cheese isnt ready until the whey, the remaining water and some protein, drains away. Once that happens, the cheese is salted and aged ((Miller & Skinner, 2013). There are thousands of types of cheese, from very runny cheeses made mostly from the whey to very solid cheeses. Cheese can be made from the milk of cows, goats, sheep, buffalo, yaks, camels, reindeer, and horses although those last two or four are enjoyed by relatively small communities. "Trust me, there are so many different types of cheeses from all parts of the world that you really need to find an expert to help educate you and guide your choices" (Jones, 2012). While bulk cheeses can be very inexpensive, charged at cents on the pound, outside of a few mass produced varieties, cheeses can quickly become expensive, easily hitting $20/pound. You can organize your exploration of the many different types of cheese by becoming familiar with the three main milk types of cheese - cow, goat, sheep. Each one of these has its own unique flavor that will strongly affect the final taste of the cheese. Cheese should never be stored in a plastic bag only. It should ideally be stored in specialized cheese paper or alternatively loosely wrapped in waxed paper and then in a plastic bag to preserve moisture. For maximum flavor preservation, it should be eaten in the first day or two after purchase. Cheese can be used in everything from appetizers to sauces to creams, salads, and desserts. Unless a specialty restaurant, most establishments would be best served by stocking three or four of the most common varieties. Olive oil Like asparagus, olive oil originates in the Mediterranean and is now produced wherever olive trees can grow. Although there are hundreds of olive varieties that can be used to produce olive oil, only a few dozen are grown commercially. According to Alleman (2012), some varieties are full of healthy polyphenols while others dont have many at all, and it is nearly impossible to tell from the bottle which type of olive was used. When the olives are picked, how they are picked and how they are treated as they go through the press all have an effect on the health benefits and flavor of the oil. Regarding availability, it takes at least ten pounds of olives to produce about four cups of olive oil (Alleman, 2012). Because of the complication of the process, olive oil is readily available but generally expensive. It is produced in three grades - olive oil, virgin olive oil, and extra virgin olive oil. Olive oil can cost anywhere from $6 to more than $20 per bottle depending on the grade. However, there have been some scandals of companies selling oil labeled extra virgin when it was fully processed oil. It is important to educate yourself on how to recognize the real thing before paying full price (Alleman, 2012). Olive oil can be kept in a sealed bottle for up to two years in the right bottle, which should be tinted to prevent oxidation and glass to preserve flavor without contamination. Once the bottle is opened, the olive oil must be used within a few months and kept in a cool cupboard. Olive oil is used as a cooking oil, can be drizzled over vegetables or salads for extra flavor, used in marinades or sauces, or used as easy appetizers. Restaurants can use it to balance the acidity in high-acid recipes and to offer a healthy alternative to health-conscious patrons. References Alleman, Gayle A. "Ultimate Guide to Olive Oil." Cooking. The Learning Channel, A Discover Company, (2013). Web. Filipopone, Peggy Trowbridge. "Broccoli History." About Home Cooking. About.com, 2013. Web. Fresh Food Central. "Broccoli." (2013). Web. Jones, G. Stephen. "How I Buy Cheese." Reluctant Gourmet. (August 19, 2012). Web. Miller, Laurel and Thalassa Skinner. "How Cheese is Made." Culture Magazine. (2013). Web. Riches, Derrick. "Sea Bass: A wide variety of fish perfect for the grill." About Barbecues and Grilling. About.com, 2013. Web. Singley, Nora. "How to Store Cheese: What to Do When You Get it Home." The Cheesmonger. (2009). Web. StillTasty.com. "Sea Bass - Fresh, Raw." Food Storage - How Long Can You Keep ... (2013). Web. York, Helene. "Chilean Sea Bass: Dont Be Duped." The Atlantic. (Jan. 19, 2010). Web. Read More