السبت، 16 يونيو 2018

10 fruits you can grill

Grilled peaches topped with cheese and basil
The grill is for more than just choice cuts of meats. (Photo: Brent Hofacker/Shutterstock)
Maybe you’ve stuck a few pineapple chunks along with some chicken and bell peppers on a kebab skewer and stuck it on the grill before, but have you ever grilled fruit all by itself? When you grill fruit it evaporates some of the water in it, concentrating the sugars. And, the sugars on the surface of the fruit that touch the grill get caramelized, creating flecks of crunchy, sweet goodness.
Most fruits work well on the grill if they're coated lightly with a healthy oil so they don't stick and then cooked over indirect heat. Here are 10 recipes for fruits you can grill that should have you firing up the coals all summer and experimenting.
1. Watermelon. Watermelon is perfect with absolutely nothing done to it, but grilling it makes it a different fruit and it goes with savory foods. Try Grilled Watermelon and Feta Stacked Salad that’s topped with arugula and balsamic vinegar.
2. Peaches. It doesn’t get more simple or much more tasty than Grilled Peaches. Drizzled with a little oil, they are delicious on their own or topped with a little vanilla ice cream.
3. Nectarines. Stone fruits are wonderful on the grill. This recipe for Grilled Nectarines with Mascarpone makes a simple dessert that can be grilled on the coals after the main meal has been grilled.
Grilled bananas with walnutsGrilled bananas make for a delicious cookout treat. (Photo: stockcreations/Shutterstock)
4. Bananas. If you’ve ever had bananas cooked up for bananas Foster, you'll know how good warm bananas can be. Imagine how good they'll be caramelized on the grill. Try Honey Rum Grilled Bananas for a grown up grilled treat.
5. Cherries. Sour cherries will sweeten a bit on the grill, and somehow it just seems right that grilled cherries get used in a cocktail. A Grilled Cherry Sour made with gin sounds refreshing. I’d suggest you use a grilling basket for the cherries so they don’t fall through the grates.
6. Pineapple. Go beyond the kebab and let pineapple stand on its own as a grilled dish. Marry the sweetness of the pineapple with a little sour in a Grilled Pineapple with Lime Zest side dish.
7. Pears. Grilled fruit can be simple or it can be decadent. Try this decadent Grilled Pears filled with Hot Caramel and Chocolate Sauce recipe for a hot and gooey delight.
Grilled grapefruit topped with cinnamonGrill some grapefruit for breakfast. (Photo: Elena Zajchikova/Shutterstock)
8. Grapefruit. Fire up your grill for breakfast and make Grilled Pink Grapefruit. It’s sprinkled with a little brown sugar that caramelizes and you can top it with fresh yogurt.
9. Mangoes. You’ll often see a mango salsa accompanying pork, so it makes sense that grilled pieces of the fruit would make a good side dish for pork. Grilled Jerk Pork Chops with Mango and Rum Sauce sounds like a guest-worthy dinner, doesn’t it?
10. Cantaloupe. Close out a meal with Grilled Cantaloupe accompanied by a honey-sweetened yogurt and sprinkled with berries and pistachios.

How to pick a ripe melon every time



Ripeness is what we're all looking for when we cut into a melon, right? No one likes flavorless fruit. Because of their size and weight, melons are more expensive than many other seasonal fruits but you get more servings. Still, it's no fun when those servings are a disappointment.
melons
Look for clues on the outside of whole melons to determine if the inside is ripe and flavorful.
Fortunately, harvested melons that you'll find at the grocery store and the farmers market give off some clues about their ripeness.

Cantaloupe

cantaloupeThe color of cantaloupe is always tantalizing, but will it pass the taste test? (Photo: Brent Hofacker/Shutterstock)
When you cut into a cantaloupe and find the fruit hard and pale instead of juicy and orange, there's nothing you can do about it. You're stuck with unripe fruit. The California Cantaloupe Advisory Board has advice on how to pick a ripe cantaloupe:
  • Look for raised, cream-colored ridges (the part that looks like a net) over most of the cantaloupe. If one portion is lighter and has fewer ridges, that's where the cantaloupe touched the ground as it grew, and that's normal.
  • Make sure the melon is free of bruising.
  • The stem should be smooth, round and yield to light pressure.
  • The melon should have a sweet musky aroma.
  • If you aren't cutting into the cantaloupe immediately, store it in the refrigerator. If you only cut part of the melon, leave the seeds in the uncut part, wrap it tightly and store in the refrigerator.

Honeydew

honeydewUnripe honeydew can be a flavorless experience, but when it's ripe, it tastes divine. (Photo: Brent Hofacker/Shutterstock)
Don't judge honeydew by the flavorless chunks you've gotten in supermarket fruit salads. It's possible for honeydew to be ripe and sweet. In fact, it can be even sweeter than a ripe cantaloupe. Albert's Organics offers these tips on how to pick a ripe honeydew:
  • Don't pick a green honeydew; pick a white or yellow one. A white one is not yet ripe, but it will ripen over time on the counter. A yellow one is ripe.
  • Feel the outside of the smooth rind. Is it a little sticky? If so, that's a good thing. That means there's ample sugar and some is coming to the surface.
  • The blossom end (opposite of the stem) should give a bit when light pressure is applied.
  • The whole melon should have a strong, sweet smell.
  • If you shake a ripe honeydew, you may be able to feel the seeds rattling around.
  • A ripe honeydew should be stored in the refrigerator, and like a cantaloupe, it's best when cut right before serving. Leave the seeds in any uncut part, wrap tightly, and return to the refrigerator.

Watermelon

Cutting up a watermelonWatermelon (Photo: wavebreakmedia/Shutterstock)
When choosing a watermelon to eat or to get juice for watermelon cocktails, look for these signs that the fruit is ripe, juicy and flavorful.
  • The field spot, the part where the melon touched the ground, should be golden, creamy yellow or orange-yellow. White or green field spots mean the melon was picked before it was ripe.
  • The melon should be fairly symmetrical.
  • Make sure it's free from blemishes and bruising.
  • It should be very heavy. A watermelon that feels too light won't give you the flavor you're looking for.

A note about melon safety

little girl, cantaloupeKeep little ones safe from possible salmonella poisoning in melons. (Photo: MIA studio/Shutterstock)
Ripeness isn't the only thing you should consider when you're choosing a melon, though. Melons are one of the foods that may contain salmonella. While it's impossible to see salmonella or other contaminants on melons, there are some steps you can take to minimize the chance those contaminants will make you or your family sick. Michigan State University Extension offers these tips:
  • Don't buy melons with cuts, bruises or blemishes.
  • Wash all melons before storing or cutting. Any contaminants on the outside of the melon can be transferred to the fruit inside when the knife passes through the rind and into the flesh.
  • Wash your hands before cutting melons.
  • Make sure your knife and cutting board are clean.
  • Keep cut melon in the refrigerator or an ice chest so any germs that might be on the fruit don't have a chance to grow.
  • Throw away any cut melon that sits out at room temperature for longer than two hours.
  • Take any melon recalls seriously. There's currently a cut melon recall. The Centers for Disease Control and Prevention(CDC) says 60 people in eight states — Georgia, Illinois, Indiana, Kentucky, Michigan, Missouri, North Carolina and Ohio — have been infected with salmonella from cut melons, and 31 of those people have been hospitalized. The cut melon was supplied by Caito Foods of Indianapolis, Indiana, and has been sold in clamshell packaging at Costco, Jay C, Kroger, Payless, Owen’s, Sprouts, Trader Joe’s, Walgreens, Walmart, and Whole Foods/Amazon. These melons should be thrown away or returned to the place of purchase for a refund.

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الاثنين، 11 يونيو 2018

12 plants that repel unwanted insects

These herbs and flowers can shoo pests from your garden and skin.


Are you an
 insect magnet? If you aren’t, you probably know one. Insect magnets attract annoying insects the second they walk outdoors — or so it seems.Lavender field
Lavender is among the plants that act as natural insect repellents. (Photo: Fred/flickr)
If this describes you, take comfort in knowing that one of the ways you can fight back against mosquitoes, gnats, flies, no-see-ums and other pesky bugs doesn’t have to involve covering yourself with a sticky spray or engaging in chemical warfare. To help you enjoy going outdoors, try strategically placing insect-repelling plants in your garden or on your patio.
Essential oils in these plants act as nature’s bug repellent. Insects tend to avoid them. You can even use some of these plants to make your own natural bug repellent.
But know that simply including insect-repelling plants in your landscape will not in itself ensure your garden is insect free.
“There’s not enough research in this area to support that,” says Dr. Bodie Pennisi, an associate professor and extension landscape specialist at the University of Georgia’s Griffin campus. “The concentration of oils is not there to offer that kind of protection.”
There may be fewer insects, but no one’s done the research into how many plants, planted how close together, would be effective in repelling insects to any great extent, says Pennisi. One of the best things people can do to hold down mosquito populations, she advises, is to eliminate any standing water, which is where mosquitoes breed.
Globules on rosemary leavesFor those who would like to give the natural route a try, we’ve described six easy-to-find herbs readily available at most nurseries that are said to repel mosquitoes and other annoying insects. The smell from fragrant herbs is the result of the distribution of tiny globules that contain oils. High temperatures, for example, can cause the globules to become volatile, evaporating the essential oils and turning them into vapors, Pennisi says. The many globules on the underside of rosemary leaves (seen at right) are one of the best examples of this.
We’ve included our take on five ornamental flowers that can help keep plant-attacking insects at bay. Keeping your growing areas as insect free as possible will help your vegetable garden stay productive and your ornamental beds attractive. In addition, we’ve included a carnivorous plant that eats insects which you can also include in your eco-friendly insect barrier.

First, the herbs

Basil
basil plantYou can keep basil in pots to repel insects or make it into a repellent spray. (Photo: arifm/flickr)
Repels house flies and mosquitoes.
 Plant basil in containers by your house doors and in outdoor areas where you like to relax الرَّيْحَانor entertain. Basil is delicious in salads, in many pork and chicken recipes and with a variety of soups. Basil also improves the flavors of certain vegetables, include tomatoes, peppers and asparagus. You also can use fresh basil to make an insect repellent spray. A simple recipe calls for pouring 4 ounces of boiling water into a container holding 4 to 6 ounces of clean, fresh basil leaves (stems can be attached), letting the leaves steep for several hours, removing the leaves and squeezing all of the leaves’ moisture into the mixture. Then thoroughly mix 4 ounces of (cheap!) vodka with the basil-water mixture. Store in the refrigerator and apply as a spray when going outdoors. Be sure to keep the spray away from your eyes, nose and mouth.
Lavender
dried lavenderPlace dried lavender is bundles to keep flies out of your home. (Photo: Tatiana Mihaliova/Shutterstock)
Repels moths, fleas, flies and mosquitoes. Lavender has been used for centuries to add a pleasantly sweet fragrance to homes and clothes drawers. Although people love the smell of lavender, mosquitoes, flies and other unwanted insects hate it. Place tied bouquets in your home to help keep flies outdoors. Plant it in sunny areas of the garden or near entryways to your house to help keep those areas pest free. You can also use oil extracted from the flowers as a mosquito repellent you can apply to exposed skin when going into the garden or patio. The Everything Lavender website has a guide for extracting the oil and making a lavender-infused body oil. Added benefits are that lavender oil nourishes the skin and has a calming effect that induces sleep.
Lemongrass
lemongrassThe oil of lemongrass contains citral, geraniol, myrcene, limonene and citronellal, a natural oil often found in insect-repelling candles. (Photo: Iqbal Osman/flickr)
Repels mosquitoes. You’ve no doubt seen citronella candles in stores during the summer and read how citronella will keep mosquitoes away. Citronella is a natural oil found in lemongrass, an ornamental that can grow up to 4 feet tall and 3 feet wide in one season. (It's worth noting that lemongrass isn't just the name of one plant; it's the umbrella name for plants in the Cymbopogon family, which also includes citronella grass.) This grass with wonderful culinary uses is hardy only in South Florida (Zone 10), so almost everyone else will have to grow it as an annual. It does well in a pot or in the ground in a sunny, well-drained location. Use its fragrant, narrow leaves in chicken and pork dishes and to flavor soups and salad dressing. Many Asian recipes call for lemongrass.
Lemon thyme
lemon thymeBruise the leaves on this hardy plant to repel mosquitoes. (Photo: Andrea_44/flickr)
Repels mosquitoes. This hardy herb can adapt to dry or rocky, shallow soil and will thrive in your herb garden, a rock garden or a front border as long as these are in sunny locations. The plant itself will not repel pesky mosquitoes. To release its chemicals, you must first bruise the leaves. To do this, simply cut off a few stems and rub them between your hands. Before you do that, though, it’s advisable to make sure the plant’s natural properties will not adversely affect you. Determine your tolerance by rubbing crushed leaves on a small area on your forearm for several days.
Mint
mint placeMint spreads aggressively so it's best grown in pots unless you want it to take over your yard. (Photo: Edsel Little/flickr)
Repels mosquitoes. Mint is best grown in pots rather than the ground because it spreads aggressively. Once established in the garden, it can be difficult to remove. Cuttings of mint in mulch can help broccoli, cabbage and turnips. The leaves are commonly used to flavor minty iced tea. The aromatic properties found in the leaves are also present in the stems and flowers. With a little work, the plant’s aromatic oils can be extracted and combined with apple cider vinegar and cheap vodka (or witch hazel) to make a mosquito repellent. Containers of mint strategically placed in the garden or on the patio will help keep nearby plants insect free.
Rosemary
rosemaryHome cooks love rosemary as much as insects hate it. (Photo: Alice Henneman/flickr)
Repels mosquitoes and a variety of insects harmful to vegetable plants. Rosemary is available in various forms. Plants can be grown in containers on a patio and shaped into ornamental pyramids, grown in herb gardens or planted in landscaped beds, where some varieties can grow quite large. Rosemary’s oils are as delicious to home cooks who use herbs as they are unpleasant to many insects. The plant itself and its cuttings are effective repellents. You can make a simple repellent spray by boiling 1 quart of dried rosemary in a quart of water for 20 to 30 minutes and then straining the liquid into a container at least a half-gallon in size that contains a quart of cool water. Put a cap on the combined liquid and store it in the refrigerator. Add the repellent to small squirt bottles as needed when going outdoors. Discard the remaining repellent in the refrigerator when it no longer has a strong telltale smell of rosemary. 
Other herbs
  • Bay leaves: Repel flies. When you grow this plant, you won’t have to rely on the dried leaves from stores to add flavor to roasts and soups. Just pick the leaves as you need them.
  • Chives: Repel carrot flies, Japanese beetle and aphids.
  • Dill: Repels aphids, squash bugs, spider mites, cabbage loopers and tomato الشبت hornworms.
  •  الشمرFennel: Repels aphids, slugs and snails.
  • Lemon balm: Repels mosquitoes.
  • Oregano:  Repels many pests and will provide ground cover and humidity المَرْدَقُوش الشَّائِع أو المَرْدَقُوش الإِقْرِيطِيّ for peppers.
  • Parsley: Repels asparagus beetles.
  • Thyme: Repels whiteflies, cabbage loopers, cabbage maggots, corn  الزعترearworms,   whiteflies, tomato hornworms and small whites.

Next up: Ornamental flowers

Alliums
alliumBeautiful tall alliums will keep insects out of your vegetable garden. (Photo: Toshihiro Gomo/flickr)
Plants in the Allium family, such as the dramatic Allium giganteum whose flower heads adorn stalks up to 6 feet tall, are regarded as a broad-spectrum natural insecticide. They repel numerous insects that plague vegetable gardens, including slugs, aphids, carrot flies and cabbage worms. Plants that will benefit from the proximity of alliums include tomatoes, peppers, potatoes, cabbage, broccoli, kohlrabi and carrots. They also will keep aphids off rose bushes. Alliums include small-growing herbs such as chives and garlic chives, leeks and shallots.
Chrysanthemums
mumsThe ingredient in chrysanthemums that makes them so effective as an insect repellent is pyrethrum. (Photo: Costel Slincu/flickr)
Repel roaches, ants, Japanese beetles, ticks, silverfish, lice, fleas, bedbugs, spider mites, harlequin bugs and root-knot nematodes. The ingredient in chrysanthemums that makes them so effective as an insect-repelling companion plant is pyrethrum. Because pyrethrums can kill flying and jumping insects, they are used in America’s most commonly available home and garden insecticide and are frequently used in indoor sprays, pet shampoos and aerosol bombs. Although chrysanthemum flowers can be used to make an insecticidal spray, pyrethrum can be carcinogenic to humans and care should be taken in using them in this form. Make sure you know the risks.
Marigolds
marigoldsAphids, mosquitoes and even rabbits don't like the smell of marigolds. (Photo: Swaminathan/flickr)
The scent from various types of marigolds repels aphids, mosquitoes and even rabbits. The roots of marigolds are well-known among farmers to repel nematodes, though those qualities require a year to take effect. Grow marigolds as an annual in most parts of the country, mixed in along the border of your flower beds or interspersed throughout your vegetable garden as they can also spur on the growth of certain plants, especially roses. Although marigolds are easy to grow in sunny locations, they can fall victim to gray mold, several types of leaf spot, powdery mildew, damping off and root rot.
Nasturtiums
nasturtiumNasturtiums release an airborne chemical that repels insects. (Photo: Christian Guthier/flickr)
Repel whiteflies, squash bugs, aphids, many beetles and cabbage loopers. Nasturtiums could be considered the poster child for companion planting, which is growing a variety of plants close to one another for the benefits each brings to the others. Nasturtiums release an airborne chemical that repels predacious insects, protecting not just the nasturtium but other plants in the grouping. Because many of the insects nasturtiums repel favor vegetables — tomatoes, cucumbers, kale, kohlrabi, collards, broccoli, cabbage and radishes — nasturtiums are an idea choice for planting along the edges of vegetable gardens. Fortunately, nasturtiums do not repel the all-important pollinator — the bumblebee.
Petunias
petunia_0Some people think of petunias as nature’s pesticide. (Photo: Wendy Cutler/flickr)
Repel aphids, tomato hornworms, asparagus beetles, leafhoppers and squash bugs. Some people think of petunias as nature’s pesticide. They are popular mostly because they are available in a variety of bright colors, require such minimal maintenance they are almost foolproof to grow and can be grown in garden beds, containers or hanging baskets. Plant them in sunny areas near vegetables and herbs such as beans, tomatoes, peppers and basil.
Other ornamental flowers
  • Common lantanas: Repel mosquitoes.
  • Four o’clocks: Attract but poison Japanese beetle.
  • Geraniums: Repel leafhoppers.
  • Narcissus: Repel moles.

Then the carnivorous plants

Pitcher plants
pitcher_plantPitcher plants trap and eat insects. (Photo: Eric Sonstroem/flickr)
Trap and ingest insects. Pitcher plants are the largest group of carnivorous plants. These exotic-looking plants lure insects into their “pitcher,” actually a specialized leaf, through a combination of nectar, fragrance and color. Once inside the pitcher, the insect finds itself on a slippery surface with downward-facing hairs. The insect then either slips or falls into a pool of water. Once in the water, it drowns or dies of exhaustion in trying to escape, which is impossible because of the downward-facing hairs. The plant then digests the insect. Insects that most often fall prey to North American pitcher plants are ants, flies, wasps, bees, beetles, slugs and snails. Pitcher plants, which grow in bogs in the wild, need a sunny area that stays moist, generally a difficult combination for home gardeners. Growing them in pots sitting in a saucer of water is easier. However, don’t keep the growing medium too wet. It just needs to be moist.
Others
  • Venus flytrap: Consumes ants and other insects.

15 houseplants for improving indoor air quality

A collage of air-quality-improving plants



الثلاثاء، 5 يونيو 2018

Say goodbye to trans fats



The deadline is here for the food industry to remove trans fats from processed foods
. In 2015, the U.S. Food and Drug Administration gave food companies three years to
 stop using partially hydrogenated oils, the main source of artificial trans fat in processed foods. Time is nearly up, as the end date is this June.bakery case full of cupcakes
Cupcakes like these won't have trans fat anymore. (Photo: Linda Hughes/Shutterstock)
It's not just a U.S. issue; The World Health Organization wants to eliminate artificial trans fats from the global food supply. In mid-May, the group launched a six-step program called REPLACE to help guide countries on removing these trans fats, ideally leading to worldwide eradication by 2023.
The FDA says that removing trans fats could potentially prevent 20,000 heart attacks a year and 7,000 deaths in the U.S. The WHO estimates that trans fats lead to more than 500,000 deaths from cardiovascular disease each year.
Trans fats in foods have been on the decline for the past decade because the science shows they aren’t the healthier version of animal fats they were once believed to be. In fact, trans fats, in the form of partially hydrogenated oils, raise the level of bad cholesterol while lowering the level of good cholesterol.
nutrition label showing trans fats
Photo: Taushia Jackson/Shutterstock
In 2006, when the FDA required trans fats to be labeled separately on nutrition labels, food companies started to cut them out of products. Many labels read “0 g of trans fats,” but the FDA currently allows manufacturers to round down and claim a product contains no trans fats if it contains less than .5 grams of trans fats. The source of the trans fat may be listed in the ingredients list, but the nutrition listing can say zero.
Now, it seems foods will truly be trans fat-free, unless companies that petition the FDA to be able to use it under certain circumstances are given the permission to do so.

Does this mean all foods will have healthy fats now?

We hear so much about healthy fats now that it might be tempting to think that with the artificial trans fats gone, all the fat in foods with be healthy. That’s not the case, though. There will still be some naturally occurring trans fats in foods from meat and dairy products as well as “those produced in very low levels in some edible oils during the manufacturing process,” according to New York Times.
Many foods will also contain saturated fats. The amount of saturated fats in foods like baked goods has gone up since trans fats have been removed. Saturated fats, like those found in butter, eggs and cheese, were once considered unhealthy. The science is beginning to show that saturated fat may not be as evil as it was once thought, and it can be consumed within moderation. It may even add some health benefits. But, there is no consensus yet as to the amount of saturated fat that should be consumed safely daily.

بعض أطعمتنا المفضلة تأتي من مصادر "مقززة"

مصدر الصورةGETTY
ربما يبدو مفاجئاً أن بعضاً من أكثر المكونات الشهية لأطعمتنا، تأتي من مصادر قد تُوصف بالـ"وضيعة"؛ بدءاً من العظام والجلود المسلوقة وصولاً إلى رواسب عمليات التخمير.
ما الذي يجمع بين الجيلاتين والعسل الأسود والـ"مِرمايت" (عجينة خلاصة الخميرة)؟ الإجابة أنها كلها منتجات غذائية، بدأت كمنتجٍ ثانوي لأطعمة أخرى، وهي في حالتنا هذه وبالترتيب: اللحم والسكر والجعة. ولذا ربما لا تطرأ الأبقار أو الماشية على بالك، وأنت تلتهم حلوى الجيلي "الهُلام"، كما قد لا ترد على ذهنك الخميرة وأنت تبسط عجينة الـ"مِرمايت" على شطيرتك من الخبر المحمص. رغم ذلك، ثق في أنه لولا وجود الأبقار وبكتيريا الخميرة لما وُجِد "الهُلام" أو الـ"مِرمايت".
فالـ"مِرمايت"، ونظيرتها المخصصة للنباتيين المعروفة باسم "فيجيمايت"، وغيرهما من المواد الغذائية التي تتخذ صورة عجينة تُبسّط على شطائر الخبز، تُحضّر كلها من رواسب عملية تخمير الجعة. فبعد أن تؤدي بكتيريا الخميرة دورها في تحويل السكر إلى كحول، يتم استخلاصها مع خليط شبه سائل من مكونات أخرى، ونقل المزيج كله إلى إحدى وحدات التصنيع، لكي تبدأ هناك عملية تحولها إلى شيء آخر يبدو أكثر شبهاً بالطعام (وذلك إذا كنت من بين من يرون أن مثل هذه الاختراعات الغذائية تشكل مواد صالحةً للأكل).
هناك، تبدأ خلايا بكتيريا الخميرة في التفكك، لتخرج منها البروتينات والمواد الأخرى الموجودة بداخلها عبر جدرانها، وذلك من خلال آلية "نَبذ" أو "طرد مركزي"، تعمل من خلال توليد قوى طرد، تدور حول محورها بداخل الخلايا، ما يؤدي إلى دفع الجزئيات الأثقل وزناً إلى خارجها.
وتُتاح الفرصة، لما نجم عن هذه العملية من سائل بروتيني شبيه بالحساء الثخين، لكي ينضج ويتعتق، بفعل عمليات تكسير الجزئيات، التي تنهمك فيها الأنزيمات المرتبطة ببكتيريا الخميرة.
وتساعد الأحماض الأمينية، وهي المكونات الرئيسية للبروتين، على إكساب هذا المزيج مذاقا دسماً مالحاً فاتحاً للشهية. وكلما سنحت الفرصة بشكل أكبر للإنزيمات لأداء دورها، اكتسب المنتج النهائي مذاقاً لاذعاً ولطيفاً ومستساغا. بعد ذلك تُوضع اللمسات النهائية على هذا المزيج، من خلال التخلص من المياه الزائدة فيه عن طريق تبخيرها، وإضافة مكونات مُكْسِبة للنكهة، لجعل تناول "خلاصة الخميرة" أمراً ممتعاً.
مصدر الصورةGETTY
Image captionتُحضّر الـ" مِرمايت"، ونظيرتها المخصصة للنباتيين "فيجيمايت" وغيرهما من خلاصات الخميرة، من الرواسب المتبقية من عملية تخمير الجعة
وعلى أي حال؛ فإن خلاصات الخميرة هذه، التي قد تبدو مختلفة عن أكثر المنتجات المألوفة الصالحة للأكل في العالم، من بنات أفكار كيميائي ألماني شهير كان يعيش في القرن التاسع عشر، ويُدعى يوستس فون ليبيغ. وكان هذا الرجل من العلماء الرواد في مجال الأسمدة، وكانت له إسهامات رائدة أيضاً فيما يخص العديد من الرؤى والأفكار الأساسية، التي ظهرت في وقت مبكر للغاية بشأن الكيمياء العضوية.
وفي عام 1816، عندما كان فون ليبيغ لم يتجاوز الثالثة عشر من عمره، أدى ثوران بركان في منطقة باتت حالياً جزءاً من إندونيسيا، إلى أن تشهد أوروبا ظاهرة عُرفت باسم "عام بلا صيف".
وفي السنوات التالية، بدا أن فون ليبيغ لم ينسَ قط ما أسفرت عنه هذه الظاهرة من تراجع رهيب في إنتاجية المحاصيل، أفضى بدوره إلى حدوث مجاعات. وقد كرس الجانب الأكبر من عمله كعالم في الكيمياء مُركزاً على الأمور المرتبطة بالزراعة والتغذية. كما أنشأ شركة باسم "ليبيغز إكستراكت أوف مييت كُمباني" التي أصبح اسمها فيما بعد "أو إكسو"، والتي تنتج مكعبات مرق اللحم البقري.
وهكذا، فإذا ما كنت تعكف على تخمير الجعة في منزلك، وتريد ضخ الحياة فيما خلّفته هذه العملية من رواسب، بوسعك الاستعانة بوصفة تقترحها مُدَوَنْة على شبكة الإنترنت، تحمل اسم "نوردِك فوود لاب". وتوفر هذه الوصفة فرصةً للطهاة من ذوي العقول ذات الطابع العلمي، لتحضير خلاصة خميرة خاصة بهم، صالحة لكي تُبسط على شطائر الخبز.
أما العسل الأسود، فهو عبارة عن رواسب لما يتخلف عن عملية تصنيع سكر المائدة. وتبدأ هذه العملية بسحق وعصر قصب السكر، لاستخراج عصارته، ومن ثم غليّها لكي يتبخر منها الماء. ومع تحول العصارة إلى سائل أكثر ثخانة، تبدأ بلورات السكر في التبلور. وبعد ذلك يتم تدوير المزيج كله بسرعة شديدة في جهازٍ للطرد المركزي، حتى تخلو البلورات تماما من المياه، وتتحول إلى الحبيبات التي نراها عادةً في عبوات "سكر المائدة". ولكن بوسعنا بعد ذلك، تركيز وتكثيف العصارة المتخلفة عن ذلك - والتي يُطلق عليها اسم "السائل الأم" - بشكل أكبر، لتصبح شراباً سميك القوام حلو المذاق ذا طعمٍ لاذع قليلاً.
وبالإمكان تخمير العسل الأسود، مع المياه وبكتيريا الخميرة ثم تقطيره، لإعداد شراب "الروُم" المسكر. وقد شكّل هذان المنتجان، "العسل الأسود" و"الروُم"، جزءاً من مثلث تجارة سيئ الصيت؛ ربط أفريقيا بمنطقة غرب الإنديز والمستعمرات الأمريكية التابعة لبريطانيا، وأوروبا، بدايةً من القرن السادس عشر.
ففي تلك الحقبة، كان العسل الأسود، المستخلص من قصب السكر المزروع في الإنديز، يُرسل شمالاً ليتحول إلى "روُم"، ومن ثم يُصدّر هذا الشراب بدوره مع سلع أخرى إلى أفريقيا، ليُقايض كل ذلك هناك بـ"السلعة الأخيرة" في هذه السلسلة، وهم العبيد، لتبدأ الدائرة من جديد بمبادلة هؤلاء بالعسل الأسود، وهكذا دواليك.
وكانت الضرائب التي فرضتها بريطانيا على كميات العسل الأسود الواردة إلى المستعمرات الأمريكية الخاضعة لها، وما أعقب ذلك من تزايد جنوني في عمليات تهريب ذلك الشراب الحلو، تشكل جانباً من الملابسات والظروف التي اندلعت في ظلها الثورة الأمريكية.
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Image caption"دِبس السكر" أو العسل الأسود هو منتج ثانوي شبيه بالقار يظهر عندما يُوضع قصب السكر في جهاز طرد مركزي
وإذا انتقلنا لـ"الجيلاتين" (الهُلام)، فسنجد أنه نوع غريب من المواد الغذائية، إذ يصبح ذا طابع رجراج ومذاقٍ حلو ولونٍ براقٍ متألق، عندما يتحول إلى حلوى الـ"جيلي"، وهو ما يجعل من اليسير على المرء أن ينسى حينها أنه يلتهم في واقع الأمر طعاماً حيوانيّ المنشأ.
فالأمر يبدأ مع غلي ما يتبقى من جلود وعظام الماشية والدجاج والخنازير، وهو ما يؤدي إلى تفتت جزئيات مادة الكولاجين الموجودة في الأنسجة الضامة، وتبددها في الماء. وبعد ذلك، يمكن تصفية ما يتخلف عن ذلك من جدائل وخيوط، وتجفيفها على شكل مسحوق.
فبينما يكون بوسع هذه الجدائل والخيوط أن تشكل روابط مع بعضها البعض، إذا ما تُركت في درجة الحرارة العادية، يؤدي صب الماء المغلي عليها، وما يستتبع ذلك من ارتفاعٍ لدرجة الحرارة، إلى تخلل هذه الروابط، وتحرير الجزئيات ليتسنى لها بلورة تكوينات جديدة، وهو ما تسارع بفعله مع تراجع درجة حرارة السائل الذي تسبح فيه، لتتبلور مصفوفات ثلاثية الأبعاد من تلك الجدائل.
وترتبط هذه الجزئيات أيضاً بجزئيات الماء، مُحيطةً نفسها بغلاف مائي، ليصبح الناتج النهائي لكل ذلك، عبارة عن شبكة كثيفة من خيوط الكولاجين التي يربط الماء فيما بينها.
ويتعين على المرء هنا توخي الحذر من وضع أنواع فاكهة طازجة بعينها في "الجيلي" أو حلوى (الهُلام)؛ تحديداً الأناناس والبابايا، اللذين يحتويان على إنزيمات نشطة من شأنها تمزيق سلاسل الكولاجين، وهو ما يفقد "الهُلام" قوامه شبه المتماسك ويجعله أشبه بحساءٍ حلو الطعم، لا أكثر.
ومن وجهة نظر المستهلكين، بات تحضير الجيلاتين الآن مسألة بسيطة نسبياً. من جهة أخرى، يتعين القول إنه كان لظهور هذا المنتج؛ دورٌ اجتماعيٌ هائل، خاصة في الولايات المتحدة. ولفهم هذا الدور وإدراك أبعاده، ليس بوسعي ترشيح كتابٍ أفضل من كتاب "التاريخ الاجتماعي لسَلَطة الجيلاتين"، لمن يريد القراءة في هذا الموضوع.
ولكن الأمر لم يكن دوماً يسيراً وبسيطاً. فالوصفات المبكرة لإعداد الجيلي أو حلوى "الهُلام" كانت تنصح الطهاة، بسلق أرجل العجول الموجودة لديهم لفترة طويلة، وبشكل مكثف، حتى يجف الماء المستخدم في هذه العملية بشكل كامل تقريباً. كما كان تحضير الجيلي يتضمن غالباً الاستعانة بـ"مثانات العوم" الموجودة بداخل الأسماك، ولكن بعد تجفيفها، لتصبح منتجاً يُعرف باسم "غراء السمك". بل إن تحضير "حلوى الهُلام" هذه كان يشتمل كذلك في بعض الأوقات على استخدام قُشَارة العاج.
في نهاية المطاف، ثمة أمرٌ واحدٌ مؤكد، وهو أنه بوسعنا أكل كل شيءٍ تقريباً.