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Crockpot Cooking - Advantages and DisadvantagesIn my 'un-biased' opinion, the crockpot / slow cooker is one of the most convenient and easy to use appliances in my kitchen. The time savings features of the slow cooker and the delicious dinners that have resulted more than offset any minor...
Getting the most from healthy fruits and vegetablesFruits and vegetables are among the healthiest of all foods, andthe great variety of these foods at the local grocery storemakes it easier than every to enjoy great meals and snacksanytime the mood strikes you. The latest food guidelines...
How To Make A Cajun RouxThe process of preparing Cajun food is in no way hurried and involves a layering of flavors which allows each ingredient to maintain its own identity.
The foundation of preparing authentic Cajun dishes like gumbo, sauce piquant and etouffee is...
The Taffy Pull (A
One year when I was growing up on our Wisconsin dairy farm, the Brownie leaders had announced we were going to make some extra-special candy at our next meeting.
So — when school let out one winter afternoon — I lost no time getting to the...
Lobster Was Not Always The King Of Seafood
Lobster wasn't always a top dish....
The succulent shellfish started out branded as a scavenger,
bottom feeder and food for the impoverished. However, thanks to
the progress of modern transportation, lobster could be shipped
from Canada to the upper northern states to become the luxury
food we now appreciate. These days the finest restaurants take
pride in their lobster recipes and Surf and Turf presentations.
Besides being a versatile and delicious meal, shellfish such as
lobster, shrimp and oysters, have a good taste for health.
Recent studies have dismissed the connection between higher
blood cholesterol and the consumption of shellfish. Milligram
for milligram, lobster is only slightly higher with 81
milligrams per 3 ounce serving compared to lean ground beef and
chicken at 78 milligrams per 3 ounces. Lobster and shrimp are
low in fat and coupled with moderate portions it can be enjoyed
up to three times a week. Remember that it's the sauces and
butters that increase fat and cholesterol. Try different methods
of cooking, such as steaming or in salads and soups or even on
the grill.
It is best to cook the lobster alive, don't worry too much about
being cruel; lobsters and most shellfish can not feel pain
because of their underdeveloped
central nervous system. A good
trick is to drop the lobster in a pot of boiling water upside
down... that is head first. This stops the tail from splashing
hot water out of the pot. A live lobster will have a better
sweeter flavor. You can tell if the lobster has been cooked
alive if the tail curls under.
The old adage is that if it tastes good ... it can't possibly be
good for you. Lobster, shrimp, oysters and other shellfish not
only taste good but also keep you healthy. So enjoy! Including
shellfish in your diet can provide you with the recommended
supply of important essential trace elements such as selenium
and copper. Selenium, a major antioxidant can rid the body of
free radicals and cleanse the body of toxic metals such as
mercury, cadmium and arsenic. Copper keeps your bones, blood
vessels and nerves healthy.
*If you have gout, you should limit your intake of shellfish.
About the author:
For more tips on seafood, fish and lobster
eating ideas visit: http://www.fish-n-lobster.com/ . This
article may be freely reprinted as long as the author's resource
box and url links remain intact.
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