Pasteurize eggs at home without sous vide cooker! See how it compares with raw and sous vide eggs
Raw eggs are commonly called for in many recipes, from homemade caesar dressing, mayonnaise, bouillabaisse rouille, hollandaise sauce, to various Asian rice bowls and hot pot dips (for instance, sukiyaki wagyu almost requires runny egg yolk dip if you want the full experience). Pasteurized egg whites are often necessary for chocolate mousse, buttercream, and various meringue applications. Eggs commonly sold in US supermarkets however, are not produced for raw consumption, and pasteurization is recommended for food safety.
You can check out the details on pasteurization math from the USDA Guidelines:
In a nutshell, you can pick and choose the temperature at which to hold the eggs as long as you adjust the time accordingly. Standard guideline is 140F for 3.5minutes. You can add more time for a lower temperature, and reduce time if treated at higher heat.
I find home hot tap water a great alternative to sous vide or stove top heating. It is more consistent than keeping even temperature stove-top, doesn't run much risk of overheating, and takes far less time than sous vide.
To find out if there are benefits to sous vide, I tried comparing hot tap pasteurized eggs with sous vide and raw, and tested meringues made from all three.
00:00 Introduction
00:14 USDA Guidelines & Pasteurization Math
00:49 Hot Tap Water Method (140F)
01:38 Sous Vide Method (135F)
02:12 Side-by-side Visual Comparisons
02:53 Pasteurized Egg White Whip Test
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Cutting down on the Spice, South Korea Cheese Imports Soar as Trade Deals Open Door
Cutting down on the Spice, South Korea Cheese Imports Soar as Trade Deals Open Door
Seoul. South Koreans, who traditionally eat most meals with a generous dollop of the fiery local side dish kimchi, are gaining a growing taste for another imported fermented food: cheese.
While Japan is by far the biggest consumer of cheese in Asia, neighbouring South Korea is one of the fastest-growing markets, and top suppliers such as the United States and New Zealand hope to sell even more as free trade deals cut tariffs.
Cheese demand has been helped by increased exposure to western dishes such as pizza, but South Koreans also often incorporate it into local dishes ranging from noodle soup to kimchi stir-fried rice.
I try to sprinkle cheese even on Korean food, said Lee Mi-ji, a 31-year-old office worker, who initially started eating cheese with wine.
Cheese consumption has soared by a third in the last five years and annual imports are now worth nearly $500 million.
People are familiar with fermented food such as kimchi, soybean and chilly paste. Cheese is also fermented. So I think they are getting used to it fast, said Hwang Keum-taek, a food and nutrition professor at Seoul National University.
As in other parts of Asia, dairy products have been less popular partly due to many South Koreans having difficulty digesting lactose, the sugar found in milk. But cheese is tolerated better as it contains less lactose.
Cheese reduces the spicy taste in lots of Korean food. Students often put string cheese in ramen, said Se-jun Kim, a spokesman at Korea's Maeil Dairies Co Ltd, referring to a type of mozzarella added to noodle soups.
South Korean cheese imports jumped 60 percent last year from 2010 to 97,000 tonnes, while Japan's imports rose 17 percent to 232,000 tonnes over the period, according to U.S. Department of Agriculture (USDA) data.
Separate data on China was not available, but Euromonitor International expects its cheese market to jump 23 percent to 3.5 billion yuan ($550.54 million) this year.
FONTERRA SEES EXPORT POTENTIAL
Korea is still at a beginning stage in terms of product variety and consumption patterns, said a USDA report, noting consumption was dominated by processed sliced cheese and shredded mozzarella.
South Koreans are now consuming 2.4 kg per person, according to industry data, but that is only about a tenth of the cheese consumed in France.
Demand for cheese has doubled to 117,800 tonnes a year, largely met by imports, as local production has been broadly unchanged in the past decade at around 23,000 tonnes.
South Korea is now the world's fifth-biggest importer, with the United States supplying 53 percent of imports in the first nine months of this year, New Zealand 13 percent and the rest from Germany, France and others, according to customs data.
Sales of our food service products such as mozzarella cheese are performing strongly due to growing demand from Korea's bakery, fast-food and pre-prepared meal categories, said Kelvin Wickham, Managing Director of Global Ingredients at New Zealand's Fonterra Co-Operative Group Ltd, the world's biggest dairy exporter.
Suppliers such Fonterra see increased export potential under the New Zealand-Korea free trade agreement which will see import tariffs of up to 36 percent phased out in the next decade or so.
South Korea also has free trade deals with the United States and Europe.
Yet some South Koreans have concerns about the expense and even the health implications of eating more cheese.
Lee Yu-jeong, a 41-year-old mother of three in Seoul, said she felt cheese was still expensive, costing about 5,000 Korean won ($4.32) for 10 slices of an organic variety, though she did buy some for one of her children.
But I don't give much cheese to the other kids who are tall and big, as I am concerned if they gain weight, she added.
DANA İNCİK❗Kışı Hastalıksız Şifalı Geçirtecek Bir Tarif
Lezzet ve şifa kaynağı dana incik hazırladım. İçinizi ısıtacak bir tarif oldu.
Malzeme listesi;
2.5 kg Dana incik
3 tane patates
4 tane havuç
4-5 tane soğan
1 tatlı kaşığı tane karabiber
1.5 tatlı kaşığı tuz
3-4 defne yaprağı
Terbiyesi için;
1 yemek kaşığı un
Yarım kiloya yakın yoğurt
1 limon
Hazırlanışı; tavanın içerisine yağ koyuyoruz, yüksek ateşte etleri mühürlüyoruz. Mühürledikten sonra etlerimizi alıyoruz. Tencere içerisine bir tane havuç rendeliyoruz. Rengi çıkana kadar kavuruyoruz. Defne yaprağı ile tane karabiber ekliyoruz. 2 litre sıcak su ekliyoruz. Mühürlediğimiz etleri tencerenin içerisine tekrar alıyoruz. Yarı pişme kıvamına etler gelince 3 tane havuç doğruyoruz ve havuçla soğanı da ekliyoruz. 1.5 tatlı kaşığı tuzu da ekliyoruz. Etin pişmesine yakın patatesleri ekliyoruz. Terbiyesine hazırlamaya başlıyoruz. Karıştırma kabının içerisine yoğurt, unu ve limonu sıkıp karıştırıyoruz. Terbiyeyi ılık su ile açıyoruz. Etin suyundan terbiyenin içerisine alıyoruz. Yaklaşık 3-4 kepçe etin suyundan ekledik ve tenceremizin içerisine terbiyeli sosu ekliyoruz. Fokur fokur kaynayan etin üzerine servis etmeye yakın kıyılmış maydanoz doğruyoruz. Afiyet şifa olsun.
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