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Latest Soy sauce Stories

2011-01-19 18:45:48

Baked goods made from hydrolyzed wheat flour are not toxic to celiac disease patients, according to a new study in Clinical Gastroenterology and Hepatology, the official journal of the American Gastroenterological Association (AGA) Institute. Celiac disease occurs in the digestive system when people cannot tolerate a protein called gluten, which is found primarily in wheat. "This is the first time that a wheat flour-derived product is shown to not be toxic after being given to celiac patients...

2009-11-18 09:13:27

If you eat fish to gain the heart-health benefits of its omega-3 fatty acids, baked or boiled fish is better than fried, salted or dried, according to research presented at the American Heart Association's Scientific Sessions 2009. And, researchers said, adding low-sodium soy sauce or tofu will enhance the benefits. "It appears that boiling or baking fish with low-sodium soy sauce (shoyu) and tofu is beneficial, while eating fried, salted or dried fish is not," said Lixin Meng, M.S., lead...

2008-09-11 18:00:17

By Marty Meitus We had brunch at the Old Neighborhood Restaurant in Arvada. The salmon dish with some type of wonderful sauce was incredible. Would it be possible to get the recipe? Thank you. - Vicki Malara Alexa Kowalczyk of Old Neighborhood Restaurant has helped us out before. When she heard this request, she not only provided that recipe but another one of her favorites that we'll share in the future. Old Neighborhood Restaurant is at 7923 Allison Way, in Arvada, near West 80th Avenue...

2008-09-11 15:00:27

According to anba: To increase crops, improve production and strengthen the image of Brazil as an exporter of non-GM grain, a group of companies launched yesterday (09) the Brazilian Association of Producers of Non-Genetically Modified Grain (Abrange). "We have been observing that there is space to work with this kind of product and decided to establish the association," stated the president at the organisation, C?sar Borges de Sousa, who is also the vice president at Caramuru Alimentos, one...

2008-09-08 18:00:27

By Michael Casey SURABAYA, Indonesia - With the dollar a day he earns scrounging for scrap metal and paper, Jumadi can't buy his family beef or even chicken. But until now, the rail-thin scavenger could at least afford soy. His wife and two children snacked on slabs of fried fermented soy, known as tempeh, and tossed the cake-like staple into bland bowls of noodles and soup. The soy provided protein, and it was cheap. Not any more. The cost of tempeh and tofu has doubled to record...

2008-09-02 21:00:11

By Lisa Ackleson Daily Herald Staff Writer David Koelling of Lake Barrington, twice nominated for Inc. Magazine's entrepreneur of the year award, never thought about being a chef when he was younger. He attended Michigan State University in East Lansing, Mich. and graduated with a degree in hotel restaurant management planning to utilize his business acumen in the food service industry, but he always enjoyed cooking. "I gravitated to the kitchen," recalls Koelling, "even when I wasn't...

2008-08-31 09:00:19

By MARTHA STEWART By Martha Stewart Martha Stewart Living Omnimedia Why does baking often seem more difficult in summertime? When it's hot outside, chances are it's hot in your kitchen, too. This spike in the mercury can wreak all sorts of havoc on baking. Ingredients such as butter and chocolate chips can melt prematurely and combine poorly with other ingredients. Softened dough spreads on baking sheets, resulting in flat, ill-formed cookies. Pie crusts are more difficult to shape...

2008-08-04 09:00:31

By Martha Stewart New York Times Special Features Dear Martha: Why does baking often seem more difficult in summertime? A: When it's hot outside, chances are it's hot in your kitchen, too. This spike in the mercury can wreak all sorts of havoc on baking. Ingredients such as butter and chocolate chips can melt prematurely and combine poorly with other ingredients. Softened dough spreads out on baking sheets, resulting in flat, ill-formed cookies. Pie crusts are more difficult to shape and...

2008-08-03 00:00:13

Each week, we ask a chef to share the secrets behind one of their favourite dishes. This week, Jim Carroll, from The Orange Tree at Trent Vale, makes Chinese-style salmon fillet Ingredients: 600g salmon fillet, skinned and boned 2 tbsp Chinese five spice powder 3 garlic cloves, finely sliced 1 1/2 inch fresh root ginger, finely sliced 1/2 tbsp toasted sesame seeds 3 tbsp rice wine (or sunflower oil) 5 tbsp soy sauce 3 spring onions, finely sliced Method: 1. Pre-heat the...

2008-07-07 15:00:35

By The Yomiuri Shimbun Jul. 4--TOKYO -- In Maumee Plain in Ohio, in the Corn Belt of the U.S. Midwest, Jeff Goetz pointed to a vast field of soybeans stretching out before him. "Until last year, non-genetically modified soybeans were grown here," said Goetz, marketing director of The Andersons Inc., an Ohio-based company that collects and sells grain. "But since the beginning of this year, genetically modified soybeans have replaced ordinary soybeans." This change in crops grown in...


Word of the Day
attercop
  • A spider.
  • Figuratively, a peevish, testy, ill-natured person.
'Attercop' comes from the Old English 'atorcoppe,' where 'atter' means 'poison, venom' and‎ 'cop' means 'spider.' 'Coppa' is a derivative of 'cop,' top, summit, round head, or 'copp,' cup, vessel, which refers to 'the supposed venomous properties of spiders,' says the OED. 'Copp' is still found in the word 'cobweb.'
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