Good Living

Price-N600.00 Moringa is an important food source in some parts of the world. It can be grown cheaply and easily, and retains much of its nutritional value when dried. It contains proteins, vitamins, and minerals, making it useful to fight malnutrition. 

Steaming Steaming is a method of cooking food in steam from boiling water. The food may either be in direct contact with the steam, e.g., when wrapped and placed on a platform in a pot or when the food is steamed in a colander; or it may be in indirect touch or contact with the steam. Methods of Steaming 1) In a steamer-This has a bottom saucepan to hold the water and two or three pans which fit one into the other and into the bottom pan. The food is placed in the pans and the water is kept boiling in the bottom pan. In some steamers, the top pans are perforated to let in the steam. 2) In colander- The water is put in a saucepan and the colander is fitted into the saucepan. The water does not touch the colander which is tightly covered when the food is placed inside. Potatoes, spinach, etc. may be steamed by this method. 3) Between two plates which are placed over a saucepan of boiling water. This is suitable for fillets of fish and other thin pieces of food. 4) In a basin plac...

Boiling Boiling is a method of cooking food in boiling water; the water covers the food, e.g boiling plantains, or rice. The Purpose of Boiling: 1) To soften food such as root vegetables, cereals and grains. 2) To extract nutrients from foods such as bones, calves' feet, meat etc. 3) To preserve the nutrients in food. When cooking food to soften it, place the food in boiling water and continue to boil gently for a short time so that it will not break. Hard boiling breaks delicate food. When cooking food to extract nutrients, cut it into small pieces to expose as much of the inside as possible. Put it in cold water, heat slowly to boiling point and cook for a long time. If nourishment is to be preserved, place the food directly in boiling water. The heat of the boiling water seals the surface and coagulates the outside proteins of meat and keeps the nourishment and flavor in the food. Advantages of Boiling 1) Boiling is a quick and easy method. 2) Boiling makes food easy to diges...

Stewing Stewing is a method of cooking food slowly and for a long time in a little liquid, in a well covered pan. Reasons for Stewing 1) To keep the food tender, usually tough pieces of meat, dried meat or fish, old and fibrous vegetables or hard under-ripe fruits are used. 2) By slow, gentle, moist heating, the connecting tissues of meat become gelatinized and fall apart. 3) The protein coagulates without over-hardening. 4) The soluble nutrients and flavor come into the liquid that is served with it. General Rules for Stewing 1) Cut food in small pieces in order to expose as much surface as possible. 2) Use a saucepan with a cover to prevent evaporation and loss of flavor. 3) Bring to boiling point then reduce heat and allow to simmer : never let it boil. 4) Use just enough liquid to last throughout the cooking. 5) Avoid uncovering the saucepan frequently, in order to prevent the flavor from escaping. 6) Season well. Advantages of Stewing 1) Stewing is the most econom...

General Rules for Frying 1) Use clean oil or fat 2) Heat the oil to the proper temperature before putting in the food to be fried. If the oil is over-heated it will spoil the color and flavor of the food. 3) Oil is at its proper temperature when it ceases to sizzle and a light blue haze appears over the pan. 4)Fry only a small quantity at a time. 5) Dry such foods as fish, meat and plantains before frying to avoid mixing cold water with the hot oil. 6) When possible, coat the protein foods before frying to seal in the juices. 7) Avoid frequent stirring of food as this causes it to break. 8) Re-heat the oil and bring it back to the proper temperature before frying the next quantity. 9)Drain the food first in the frying pan, then in crumpled kitchen paper or in a sieve, to get rid of the excess oil, which makes fried foods unattractive and indigestable, and also to save the oil. 10) Fried food should be served hot as the flavor deteriorates when it becomes cold. 11) If fried food is cov...

Frying Frying involves cooking in hot oil. It requires constant and careful attention. It is, therefore not an easy method, but it is very quick and not suitable for tough meat. 1)Shallow Frying a) Just enough fat is used to cover the surface of the frying pan and to prevent burning. The food needs turning. This method is sutibale for frying pan cakes, lver, omellettes, fish, plantain, meat etc. b)For sauteing, a small amountof fat is used. The fat will be absorbed by the food which is lightly tossed into it. This method is used for the preliminary cooking of soups, stews and sauces. 2) Dry Frying This is suitbale for oily food which gives out enough of its own oil heated, e.g bacon. 3) Deep, French or wet Frying A deep strong sauce pan is usedf and the fat should be enough to cover the food to be fried. As the oil seals up the outside, it also prevents it from becoming falored. This methdo ensures that the food is evenly cooked.

Daily Meals There are three main groups of foods ; 1) Body-building foods e.g proteins. 2) Energy-giving foods e.g carbohydrates and fats. 3) Protective foods e.g minerals and vitamins. Foods we eat daily must be from each one of the above-mentioned groups, so as to ensure the supply of the required nutrients in the most digestible form. A minimum of three meals ought to be eaten every day. It is imperative that a meal be eaten in the morning for energy to start the day's work. Eat fruit every day, particularly in the morning. This stimulates bowel action. Ensure you select foods in season for quality and cost effectiveness. Breakfast -This is the first meal of the day. The quantity largely depends on the requirements of the individual. Mid-day and evening meals - The size and character will vary with the individual and family. Meals for children- Children require more body-building food than adults for the daily upkeep and growth of their bodies: eggs, fish, meat, beans and peas...