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What’s new in the dairy aisles in May

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Ghodawat Consumer launches Star Flavoured Milk

Indian company Ghodawat Consumer, which is present across key segments in the consumer products category, has expanded its product portfolio by introducing flavored milk products.

It has launched four new flavors under its Star brand to diversify its dairy business and further strengthen its position in the dairy segment.

The new products will be available in four flavors: Kesar-Badam, Chocolate, Rose, and Butterscotch.

Star Flavoured Milk is currently available in 200 ml packs at Star Localmart, a chain of retail stores lead by the Sanjay Ghodawat Group. It is also available in various Modern Trade and General Trade stores across Maharashtra and Karnataka.

Shrenik Ghodawat, managing director of Ghodawat Consumer said, “Innovation being at the core of our business operations, we constantly strive to bring something new to match consumer expectations. In keeping with this thought, we have launched Star Flavoured Milk and I am confident that it will be well received and loved by all our consumers.”​

Bellwether Farms launches 24 oz Sheep Milk Yogurt

US company Bellwether Farms has launched its Plain Sheep Milk Yogurt in a new, larger 24 oz container at Whole Foods Market nationwide.

“We’ve been listening to people who love our Sheep Milk Yogurt, and they’ve expressed that a larger-size container would just make so much sense for enjoying at home with their families,”​ said Liam Callahan, owner of Bellwether Farms.

may new sheep yogurt

“We’re so thrilled to be launching this new, larger size with a partner like Whole Foods. Our yogurt is such a versatile product that folks love it every day for breakfast with fruit and granola, as an ingredient in a variety of baking recipes, or swirled into soups and sauces. There are so many possibilities.”​

Bellwether Farms’ Plain Sheep Milk Yogurt has no added sugar or artificial ingredients. As with all its sheep’s milk products, Bellwether Farms only uses whole sheep milk free of added thickeners, antibiotics, or growth hormones. Naturally probiotic with active, beneficial cultures, sheep’s milk yogurt also contains A2 protein. 

Bellwether Farms’ 24 oz Plain Sheep Milk Yogurt has an SRP of $9.99.

Maple Hill Creamery launches America’s first zero sugar organic milk

US organic dairy brand Maple Hill Creamery has launched the nation’s first Zero Sugar Organic Ultra-Filtered Milk.

may new maple hill

“The word that comes to mind when I think about Zero Sugar Organic Milk is freedom,”​ said Carl Gerlach, CEO of Maple Hill.

“It’s freedom to enjoy cow’s milk without the worry or guilt over sugar, carbs or lactose. Freedom for parents to provide nutritious milk to their children with no sugar or sweeteners. Freedom to have milk in your coffee again. All from a brand that consumers trust.”​

Maple Hill’s Zero Sugar Organic Whole Milk contains 8g of protein and 110 calories, and the Reduced Fat variety contains 8g of protein and 80 calories.

Maple Hill Zero Sugar Organic Ultra-Filtered Milk is available nationwide at Whole Foods Market. 

Milk Cult launches ice cream novelties

Milk Cult, a Washington D.C.-based ice cream company, is launching four hand-crafted, made from scratch ice cream novelties at Whole Foods.

may new Milk Cult

Over the last decade, Milk Cult has created more than 100 ice cream flavors with locally sourced dairy from Maryland and Pennsylvania and productized four of its best creations including two vegan options for national wholesale. The following are now available at Whole Foods in the Mid-Atlantic, Northeast, Southeast and Southern California: Ice Cream Sandwiches (SRP – $3.29 – $3.79) – Avocado Ice Cream Chocolate Wafer – 4.4oz (vegan) and Vanilla Ice Cream Chocolate Chip Cookie – 4.4oz; and Dippy Boys (SRP – $3.29 – $3.79) – Vanilla Ice Cream Chocolate Shell Potato Chip – 3.2oz and Makrut Lime Candy Shell Crispy Rice – 3.2oz (vegan).

“It’s taken eight years and a lot of trial and error to home in on the four distinct flavors for our ice cream sandwiches,”​ said Ed Cornell, co-founder and co-owner of Milk Cult.

“Consumers are smart and can tell when something is hand-crafted, yet there was a lack of options and choices in ice cream novelties,”​ said Pat Griffith, Milk Cult co-founder.

“It was a space where we thought better products could be made and we wanted to build something from scratch. We were always intentional about the product.”​

Milk Cult is available at select locations at: Whole Foods, Union Kitchen Grocery, MOM’s Organic Market, Foxtrot, Amazon Fresh, Peapod by Giant, Glen’s Gordon Market, Dimes, Park Slope Food Coop, Greene Grape, Farmers Daughter, Streets Market, roots Market, Mrs. Greens Natural Market, Odd Provisions, Sugar Box, City Acres Market, and Brooklyn Fare.

Nestlé launches new pea-based milk alternative

Nestlé is launching Wunda, a new pea-based beverage intended for use in any application milk is used for.

may new wunda

Stefan Palzer, Nestlé chief technology officer, said, “This truly versatile, delicious pea-based beverage is an excellent source of protein and fiber. Its great neutral taste, the ability to use it for different applications and the fact that it is carbon neutral make it an ideal plant-based alternative to milk. Our young intrapreneurs created this great product based on their own consumer needs by leveraging our longstanding expertise in plant-proteins and dairy.”​

Wunda will launch first in France, the Netherlands and Portugal, with a roll-out to other European markets planned. In addition to the original recipe, the Wunda range includes unsweetened and chocolate versions.

The Wunda range is made from French and Belgian yellow peas, which provide protein. The drinks are high in fiber, low in sugar and fat, enriched with calcium and are a source of vitamins D, B2 and B12. The original, unsweetened and chocolate recipes all achieve a Nutri-Score A in Europe.

The Wunda beverages are carbon neutral from launch and certified by the Carbon Trust. This is achieved through several measures along the supply chain such as using renewable energy in production, while reducing emissions during distribution. For emissions that cannot be eliminated, the brand will invest in offsetting projects.

Wunda was initially developed as part of Nestlé’s R&D Accelerator initiative. Working with a start-up mindset, Nestlé created and scaled-up the pea-based beverage in only six months.

The brand is already working on other innovations within the dairy alternative space.

Cédric Boehm, head of dairy for Europe, Middle East and North Africa, said, “There is a quiet food revolution underway that is changing how people eat. In Europe, at least 4 in 10 shoppers are already choosing some dairy alternatives. People are asking for better plant-based drinks that are nutritious, versatile and taste great. We have the expertise in plant-based and experience in dairy to be at the forefront of this shift, and we’re sure people will be convinced by Wunda.”​

New Dofino spreadable wedges

Dofino has introduced Dofino Gourmet Havarti Spreadable Cheese Wedges.

may new havarti

The new product is available in two flavors: Dofino Gourmet Creamy Havarti Spreadable Cheese Wedges and Dofino Gourmet Garlic & Herbs Havarti Spreadable Cheese Wedges.

The product includes six individually-wrapped wedges at 30 calories per serving and containing 3g of protein per serving.

The new cheese is currently available for purchase at Albertson’s in the US, with an SRP of $3.49, with further distribution to follow.

New seasonal goats milk cheese from Lake District

In the UK, Martin Gott and Nicola Robinson, the Cumbrian cheese makers behind artisan farmhouse cheese St. James, have launched a new cheese, a semi-soft in the round vine ash goats milk cheese.

The cheese is called Lady Grey, named after a member of the Cavendish family, who had a favorite viewing spot with an accompanying seat overlooking the Holker estate and nearby Morecambe Bay on a grassy bank high above Holker Farm.

may new Lady Grey by St James Cheeses Holker Farm

The grey rind cheese uses vine ash to achieve its coloring, which is more unusual in cheeses produced in the British Isles, though the practice has been used for centuries in Europe.

Since the beginning of cheese making, the preservation of a cheese has always been of significant importance, especially as its nutrient rich surface has always been attractive to microbes and mold spores. As a result the age-old question has always been how do you keep cheese in good condition, so that it remains edible regardless of whether it’s a few days or even a few months old.

Lady Grey follows in this ancient tradition, the snowy white paste has flavors that are grassy, bright and refreshing, which balances the slightly peppery flavor of the grey rind. As the cheese breaks down with age, more delicate, floral tones become more evident, with a subtle and well-balanced sweetness. 

The cheese is available from a variety of specialist cheesemongers across the UK including The Fine Cheese Co in London and Bath and New Market Dairy, Altrincham, Manchester. 

Gott said, ‘’We bought a herd of goats during lockdown when the Innes family from Staffordshire decided to retire from cheese making. I’m pleased to say that they’ve settled in properly now. Lady Grey is the second of a number of seasonal goats’ cheeses we will be making as the year progresses. We farm the goats in the same way as our Lacaune sheep, grazing them on the same pastures that we’ve carefully cultivated over a number of years. Alongside that we also utilize the very same low intensive farming practices, which delivers better quality milk for cheese making and places the animal under less stress ensuring that they have a happy and healthy life.’’​

ReThink Ice Cream refreshes packaging and reformulates

In the US, ReThink Ice Cream is unveiling its newest packaging and easy-to-scoop reformulation, rolling out in stores now.

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Founded in late 2018 by George Haymaker III, ReThink Ice Cream has added more health benefits to the newly reformulated version of his ice cream. Made with lactose-free A2/A2 Dairy, ReThink Ice Cream is the first brand to infuse its award-winning flavors with marine collagen. Comparable to the original recipe, ReThink Ice Cream will continue to be diabetic and keto-friendly, gluten-free, feature only all-natural ingredients and no sugar alcohols, but will be creamier and easier to scoop right out of the freezer.

In addition to the reformulation, ReThink Ice Cream has also revealed a packaging refresh with a new logo and a gradient green background for all flavors. Each flavor now has its own lid that color coordinates with the carton and features key brand attributes on the lid skirt including A2/A2 Dairy, lactose-free, tummy-friendly, and low sugar.

The new packaging shows a scoop of the ice cream and original artwork of modern clusters of the natural featured ingredients. ReThink Ice Cream’s flavors are: Almond with Chocolate Flakes, Black Cherry Vanilla, Cardamom Pistachio, Chocolate Majesty, Chocolate Almond Butter, Coffee Hazelnut, Lemon Poppy Seed, Mint with Chocolate Flakes, Strawberry Chia Seed and Vanilla Supreme.

“We are conscious of the fact that there is a full-size market of people who yearn for the traditional dairy ice cream experience, but have had to steer clear because there hasn’t been an option for them. Our new reformulation provides those consumers with the first-ever tummy- friendly solution, so they don’t have to worry about indigestion,”​ said Haymaker III.

“Additionally, while our former packaging served us well, we wanted to make a change given who we are now and where we want to go in the future. We’re thrilled to showcase our brand and product line in a way that better portrays this while still maintaining the familiar elements of our identity that our consumers know and love.”​

ReThink’s ice cream is available for purchase nationally at www.rethinkicecream.us and has begun rolling out in grocery stores. It can be found at more than 450 supermarkets in California, Idaho, Montana, and Oregon including Nugget, Lucky, Bristol Farms, Lazy Acres Markets, Raley’s and more. The 14 fl. oz cartons retail for $5.99-6.99.

Tillamook debuts new frozen custard flavors

Tillamook County Creamery Association (TCCA) has expanded its product range with its Frozen Custards flavor portfolio.

may new tillamook

The new frozen custards become the brand’s richest and creamiest frozen offering yet, made with at least 16% butterfat, extra cream, cage-free eggs and no bioengineered ingredients.

The Tillamook Frozen Custard flavors are: Oregon Strawberry Shortcake; Chocolate Fudgy Brownie; Sea Salt & Honeycomb Toffee; Bing Cherry Cheesecake; Cold Brew Chocolate Chip; Dark Chocolate & Red Raspberry; Maple & Candied Pecan; and Salted Caramel.

“We wanted to develop a new offering that gave consumers more of what they were seeking: indulgence. And with its unique base and silky texture, we knew a frozen custard line fit the bill perfectly,”​ said Leo Castello Branco, senior category manager of ice cream at TCCA.

In addition to the new 15-oz Frozen Custards, TCCA is also debuting several flavor updates to its Family-Size Ice Cream line-up. The brand has introduced a new ice cream flavor, Caramel Swirl. Additionally, TCCA has reformulated its Chocolate Chip Cookie Dough ice cream to add 60% more cookie dough pieces and updated Cookies & Cream ice cream with 70% more cookie pieces.

Tillamook Frozen Custards are now available at select retailers in the west, including Albertsons/Safeway and Kroger with an SRP of $4.99.

Wall’s adds ice lolly to kids’ line-up

UK ice cream manufacturer Unilever has added a new ice lolly, Yummies, to its Responsibly Made For Kids line up.

may new walls

The fruity tropical and berry variants include gummies, derived from seaweed, hidden within the bright blue ocean and tropical island themed lollies.

The products are 49kcal and 8.8g of sugar per stick.

Jennifer Dyne, ice-cream brand experience director, Unilever UK&I, said, “This summer is set to be the year of the staycation and we know parents and caregivers are looking for delicious, but responsible treats which can be enjoyed at home in the garden or on holiday. At Wall’s, we are dedicated to spreading happiness through fun, tasty and responsibly made ice cream treats. Yummies is the perfect balance of health and fun which will appeal to both kids and parents/caregivers alike.”​

The new Walls Yummies ice lollies are available in major supermarkets as part of a 4x pack recyclable box, with an RRP of £3.

Biotiful targets younger consumers with kefir coffee range

UK kefir brand Biotiful, has added a new product range – Kefir + Coffee.

may new biotiful

Available in two SKU’s, Mocha and Latte (RRP £1.60/250ml), the ready-to-drink range is available in Sainsbury’s, which will carry the Coffee Latte in the front of store area across 698 stores, launching alongside raspberry (250ml), with Ocado and additional listings to follow.

Each 250ml bottle contains 30bn live cultures, vitamin B12 and is a source of protein.

The ready to drink format is aimed at the on-the-go coffee consumer.

Founder Natasha Bowes said, “Our new ready-to-drink Kefir coffee gives us a significant opportunity to talk to a more millennial audience by offering a luxury RTD product that contains a ‘natural uplift’ alongside all the health benefits of kefir. Gut health is now one of the biggest health trends in the UK and the coffee category continues to explode.​

“We know consumers are looking for beverages with a clean and natural ingredient list, and concerns around the downside of high caffeine and other energising ingredients are driving more people towards healthier and balanced products that achieve the same results.”​

New cheeses from Ilchester

Ilchester, a part of Norseland in the UK, has launched four new products.

The Ilchester Wensleydale with Prosecco, Strawberry and White Chocolate​ combines the taste of Prosecco with the fruity, sweet flavors of the summer season’s strawberries with the vanilla and creamy undertones of white chocolate.

The Ilchester Wensleydale with Prosecco, Strawberry and White Chocolate will be available in 90g wheelers and launches on July 5, in Central England Co-operative stores across 16 counties.

Ilchester has also teamed up with retailer Waitrose to launch the Ilchester Wensleydale Cheese with Apricot, Orange and Honey​ in 241 stores across the UK from July 7.

may new Ilchester-wensleydale

The new Ilchester Wensleydale for summer 2021 combines the sweet taste of wild honey with the tanginess of apricots and the zesty, citrus tastes and orange aromas.

The Ilchester Wensleydale Cheese with Apricot, Orange and Honey will be available from July 7 to September 28 with an RRP of £12/kg.

The third new product is the brand’s first truffle cheese, Ilchester Truffle Cheddar​, which is made from Italian truffles.

Available from July 26, in 90g wheeler formats, the cheddar cheese is made to the original West Country recipe and has a smooth creamy taste with a slight crunch from the calcium lactate crystals.

The addition of the Salsa Truffina, sourced from Italy, and the white truffle extra virgin oil give the cheddar a buttery taste, with a strong truffle aroma.

Ilchester Truffle Cheddar will be available in Central England Co-operative stores across 16 counties.

The fourth debut is a new Mediterranean-inspired cheese.

may new Ilchester 3

The Ilchester Mediterranean Cheddar​ 90g wheeler is a cheddar cheese made to the original West Country recipe that dates back 59 years and has a smooth creamy taste and is combined with Moroccan green olives, Italian sundried tomatoes and infused with a hint of thyme and oregano.

The new cheese hits the stores August 16, and will is going to be stocked in Central England Co-operative across 16 counties.

Sargento Foods debuts Creamery Sliced and Shredded Cheeses

Sargento Foods has launched Sargento Creamery Sliced and Shredded Cheeses, a new line of cheeses that melt thanks to the addition of cream.

may new sargento

“With consumers seeking more comforting, satisfying foods, our Creamery Shreds & Slices bring rich texture and full flavor to any at-home meal. They are the perfect addition to any home cook’s favorite dishes,”​ said Chip Schuman, senior vice president – marketing, consumer products for Sargento Foods.

Creamery Sliced Cheeses are available as Creamery Sliced Natural Cheddar Cheese, 10 Slices; or Creamery Sliced Baby Swiss Natural Cheese, 10 Slices.

Creamery Shredded Cheeses variants are: Creamery Shredded 3 Cheese Mexican Natural Cheese, 6 oz.; and Creamery Shredded Natural Cheddar Cheese, 6 oz.

The new Sargento Creamery Sliced and Shredded Cheeses can be found online and in the refrigerated section at major retailers across the US.

Plant-based skyr to hit the aisles

Icelandic Provisions’ will be launching the first-ever Oatmilk Skyr in the US on June 1.

Icelandic Provisions has brought this tradition into the plant-based era with the launch of Oatmilk Skyr, which has 10g per cup of protein, no added sugars, artificial ingredients, preservatives, starches or gums.

Icelandic Provisions Oatmilk Skyr is available at Whole Foods in six flavors: Plain (17.6oz), Vanilla Bean (17.6oz + 5oz), Mango Passionfruit (5oz), Raspberry (5oz), Mixed Berry (5oz), made with strawberries, blueberries, raspberries and blackberries, and Cold Brew Coffee (5oz), made in partnership with Te & Kaffi, a family-run Icelandic coffee roaster.

Pricing is $1.99 for a 5oz cup or $5.99 for a 17.6oz multi-serving container.

Take Two launches Barleymilk at Sprouts Farmers Market

Upcycled food company Take Two, has launched Take Two Barleymilk at Sprouts Farmers Market across the US.

may new take two

The national roll out includes the refrigerated Take Two Barleymilk 40oz SKUs in the Original and Unsweetened flavors, retailing at $4.99. The grocery chain with more than 360 stores in 23 states, will carry all three SKUs of the brand’s shelf-stable Barleymilk from this summer.

“We are thrilled to launch Take Two Barleymilk with Sprouts. Building a sustainable and circular food system requires a deep collaboration with industry leaders to solve the real challenges we are facing. Take Two’s partnership with Sprouts will result in over 100,000 pounds of spent grain saved the first year. As Take Two grows, so will our impact,”​ said co-founder and CEO, Jerek Theo Lovey.

Co-founder & COO Matthew Olsofsky said, “Our ambition is to upcycle 500,000 pounds of spent grain this year, which is just scratching the surface of the billions of pounds of spent grain that go to waste each year. Our ultimate goal is to help transform the 8+ billion pounds of spent grain produced annually into nourishing food and beverage products, creating circular solutions that catalyze positive change within the food system.”​

Take Two Barleymilk upcycles approximately 1 pound of spent grain per bottle. The spent grain saved in each bottle means every bottle of Take Two Barleymilk saves approximately 99 gallons of water, and diverts greenhouse gas emissions (GHG) equivalent to burning 2 pounds of coal.

Take Two Barleymilk has at least 5g of complete plant protein per serving and 50% more calcium than dairy milk. The Barleymilk can be used in savory and sweet dishes, as well as in coffee, lattes, baking, cooking, blending, and drinking. Take Two Barleymilk is available in four flavors: Unsweetened, Original, Chocolate, and Vanilla. The company will expand its Barleymilk into shelf-stable packaging this summer, which includes the debut of a Barista blend.

Jersey ice cream mixes

With Jersey cow milk having a higher butterfat content than other milks, Jersey Dairy produces two premium soft ice cream mixes, both of which are now available from UK ingredients supplier, Henley Bridge.

Mark Eastman, gelato and ice cream technician for Henley Bridge, said, “Jersey Luxury is made for ice cream machines and represents the crème de la crème of vanilla ice creams.​

“It’s mixed entirely with premium cream and milk straight from Jersey cows, and the resulting ice cream is smooth, rich and satisfying. The Jersey cows have access to the open air throughout the year and spend most of the late spring, summer and early autumn months at pasture. This access to fresh grass and sea air produces the distinctive and unique Jersey milk that is renowned for its quality.” ​

The products available are Jersey luxury dairy premium soft ice cream mix and Jersey gold premium soft ice cream mix (both 12 x 1 liter).

Both products are packaged in one-liter long-life cartons.

Food Union launches on-the-go health treats

Food Union, the ice cream and dairy producing and distributing group, has tapped into the consumer trend for products focusing on health and wellness with three bifido yoghurts with curd.

may new food union 1

Traditional and widely recognized in Latvia, Valmiera curd is now available in a new version – with bifido yogurt, fruit and berries. The new product has been developed to meet the needs of consumers who want to eat ready-made and nutritious breakfasts. The product contains 5.8g of protein, 30% less sugar than other related products, and at the bottom of every cup there is either blueberry, cranberry, or quince and Mirabelle plum jam.

“These products have been created by merging the boundaries between related categories of curd and yogurt. These are brand new recipes that combine quality milk from Latvian farms, Valmieras Piens fermented milk product traditions and innovative production technologies,”​ said Juliāna Juškeviča, marketing manager at Food Union Latvia.

Across Baltic states and in Lithuania specifically, curd snacks are a popular dairy dessert category that have great potential in the healthy snacking category, the company said. A curd snack is a sweetened 40g to 50g curd bar typically covered in a chocolate glaze. Pols is one of the most popular ice cream brands in Lithuania and its glazed ice creams on the stick are widely consumed, especially during the warm season. Inspired by the 2020 success of Pols ice creams on a stick with fruit glaze, Premia KPC decided to launch curd snacks with fruit glaze.

Glazed Pols curd snacks are available nationwide with lemon, caramel, creamy vanilla, raspberry and blackcurrant flavors.

may new food union 2

“We have received a great deal of positive feedback from the market on Pols “going dairy” with ice cream inspired curd snacks. They are fun and energizing protein-rich products to treat oneself breakfast, lunch or dinner. Given the commercial success we are determined to continue developing this innovative product line by adding new tastes briefly before Summer 2021,”​ said Lina Pogozelske, marketing manager at Premia KPC (Food Union Group).

The company has also developed a range of cross-category dairy drinks. Shake Me Up is a range of yogurt cocktails from Valmiera.

The products have an airy foam created by shaking the product for 15 seconds.

Five types of yogurt cocktails have been created: pineapple-coconut Pina Colada; Bubble Gum; green apple; peach and plum.

may new food union3

“Consumers are increasingly searching for nutritious and healthy products to supplement their diets, but they also prioritize taste, ease of use and excitement the product brings. Valmiera Shake Me Up products offer just that – an airy and bubbly moment of enjoyment, rich in taste,”​ said Juškeviča.

Recipes with Whole Wheat Pasta

Types of Chocolate, Explained:

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You’ve seen these numbers on fancy candy bar packaging, but what do chocolate percentages mean and which one should you choose? We’ll break it down so you can make the best chocolate choice possible.

When it comes to chocolate, I used to be part of the high cocoa cult. My favorite was 70 percent, with an 82.5 percent shot every now and then. However, the more I learned about chocolate, the more I realized that the percentage had nothing to do with quality: I had greasy 85 percent bars and fantastic 40 percent bars.

That’s because the cocoa percentage is the percentage of the bar that comes straight from cocoa beans. Take my beloved 70 percent bar as an example: 70 percent of this bar is made from refined cocoa beans, and 30 percent is made from all the other ingredients like sugar, vanilla, sea salt, pop rocks, whatever.

Just because you’ve tried a 70 percent bar doesn’t mean you’ve tried them all. Everyone has a unique mouthfeel and taste. (A genius came up with the fancy sounding “mouthfeel” to describe how things feel in the mouth. In practical terms, this means whether the chocolate is grainy or smooth, melts quickly or slowly, etc.) One reason is that one chocolate bar contains significantly more cocoa butter than another. Both cocoa solids and cocoa butter are included in this 70 percent.

As I write in my book, “Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution ”,“ A 70 percent bar could contain 50 percent cocoa mass and 20 percent cocoa butter; another could have 30 percent cocoa mass and 40 percent cocoa butter (that would make a very smooth, buttery bar!). To make it even more complicated, different types of beans naturally contain different amounts of cocoa butter. Some are leaner, others fatter. The natural “butteriness” of a bean changes the consistency of the resulting chocolate. “

Milk chocolate generally has a fairly low percentage, usually around 40 percent or less (Hershey’s is 11 percent). I’m in love with Zotter’s 40 percent bar diluted with “Bio Tiroler Bergmilch” and Frans smoked salt.

Dark chocolate has no legal definition in the United States (it comes under the umbrella term semi-sweet or bittersweet chocolate). It’s usually at least 55 percent, but most dark chocolate lovers enjoy 70 percent or more. I’m obsessed with a new variety called dark milk chocolate, a high-proof milk chocolate that combines the best of both worlds: you get the intense flavors of dark chocolate with the creaminess of milk chocolate. My favorite right now? Chocolate Naive’s 62 percent dark milk with porcini mushrooms. (Yes, you read that right: mushrooms!)

Then there are some dark candy bars that stamp in at 100 percent. That said, they only contain ground and refined cocoa beans, and the trick for the chocolate makers is to bring out the natural flavors of these beans to make them not only edible but also enjoyable. The best – like those from Fruition and Pralus – are far from making chocolate. I urge you to try a 100 percent bar for Valentine’s Day: you might find your true love.

But don’t forget the white chocolate either.

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Best Food Podcasts 2021

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Thanks to the development of some very good culinary podcasts, today’s food freaks are asking, “What are you listening to?” as much as they are “What shows do you watch?” and “What books do you cook from?”

Right now we may be on a temporary break from commuting to work or exercising at the gym, but that doesn’t mean you have to give up listening to podcasts. (I mean, there is only so much TV that you can watch in a day, right?). There’s a diverse buffet of quality, audible food content, with programs covering everything from the latest industry news and the impact of food on identity and culture to the whimsical stories behind the most mundane foods. Below is a list of some of our favorites in case you need entertainment (not to mention a sense of social interaction and community) during these isolating times.

This podcast by Samin Nosrat and Hrishikesh Hirway came at exactly the right time and is the perfect listening pleasure during quarantine – it covers cooking with simple ingredients from the pantry (the first episode is all about beans), but also goes against anxiety, that we’re all feeling right now. You are encouraged to submit your own questions, stories, and experiences, but even if you just tune in, you’ll feel reassured. The original four-part run was so popular that it was expanded to include the latest episode (which only released July 22nd) featuring Nadiya Hussein from “The Great British Baking Show” and Netflix’s “Nadiya’s Time to Eat”.

Listen to home cooking.

At this age of “If you didn’t post every item of your meal on Instagram, did you even eat there?” this podcast for anyone curious about the interface between food, art and design is particularly interesting and relevant. This program, hosted by award-winning photographer and cookbook author Michael Harlan Turkell, takes the standard interview with chef / food personalities and presents it through a new lens where the conversations are likely to be immersed in the artistry of a culinary technique (e.g. cutting fish for sushi or whole animal butchering) or the development of the materials chefs use for work today. And best of all, with over 400 episodes, you have tons of listening material to help you tackle all of the thorough projects that you promised yourself to be.

Listen to the food seen.

Maybe I’m old-fashioned, but I have a hard time imagining the effectiveness of a cooking class without the visual element. That was until I discovered this podcast and was forced to gobble up my words. Most of the episodes follow moderator Roger as he guides the audience step by step in real time through a recipe. It might not be something you just want to hear out of context, but if you want to feel like you’re in a real cooking class with someone to guide you along the way, it’s a great tool. He has a knack for breaking things down in a practical, easy-to-understand home-style way, and these are the kind of basic building block recipes you will come back to again and again. (And yes, don’t worry, he has an accompanying blog with pictures of the key steps in case you’re looking for a point of reference.)

Listen to The Kitchen Counter.

In this young podcast, veteran cooking authority America’s Test Kitchen deviates from their usual tried and true recipe test format. Admittedly, the episode themes don’t have a lot of street appeal: In the 30-minute debut episode, you’ll learn everything about celery; another focuses on ketchup. But rather than conveying best cooking practices or running brand reviews side by side, the show addresses the infinitely more interesting backstories (the “it” vegetable status of celery in the Victorian era) and big questions (does ketchup go with a burger?). Not at all straight forward and clinical at all, the tone of the show is rather light-hearted fun mixed with real nerd curiosity (especially the LOL-inducing episode about taste; I won’t spoil it, but there are dirty sock-flavored jelly bellys in it). .

Listen to evidence.

If you are looking for a food podcast that meets all of the criteria, “The Splendid Table” is for you. Hosted by esteemed and easily relatable food writer / personality Francis Lam, this diverse program almost feels like listening to the audio version of the best newspaper food section. There are interviews with experts, short stories, history lessons, opinion pieces, recipes and cooking tips, audience Q & As, whatever. The episodes last about an hour and thematically range from “Eating in the Age of Social Media” and “The History of Sauces” to “The Art of the Sandwich” and the “Power of Scent”.

Listen to The Splendid Table.

Food is so much more than just what happens on your plate. It’s a powerful insight and formative force on everything from history, science, culture, politics and, as this podcast explores, people. The James Beard Award-winning program, hosted by Dan Pashman, has been described as a show that is “not for foodies, but for eaters.”

Listen to Sporkful.

In the podcast world, comedy has been successfully applied to all sorts of topics (e.g. real crime, American history) so why not food? If you need something to break up the serious, cerebral food conversations in your library, this long-running show from writers / comedians Molly Wizenberg and Matthew Amster-Burton should be on the rotation. Each week, the two fun friends take about half an hour to discuss whatever comes to their mind over an all-over-the-map assortment of food topics (from hot pockets and movie candies to beets, mayonnaise and “Sick food” from childhood). . It’s a simple, satisfying palate cleanser for non-food lovers that is guaranteed to make you smile.

Hear spilled milk.

The history and culture of southern food is rich. And not just because of the kitchen’s well-documented relationship with butter and anything fried. In this intelligently produced series from the Southern Foodways Alliance, the culinary landscape of the American South is explored through stories that go beyond the obvious and expected. Such as Montgomery, Alabama’s burgeoning Korean food scene; or the fact that chili powder, a staple of southern cuisine, was invented by a German immigrant; or how a Texas winemaker helped save French vineyards in the late 19th century.

Hear about sauce.

If you’re craving high quality culinary audio, the Brooklyn-based Heritage Radio Network has a veritable food court of options. For story seekers there is “Evolutionaries”, a documentary series in which industry giants share their experiences that have shaped them and their careers. In another corner, you’ve got scientific (and infectiously animated) chef Dave Arnold answering your nerdy, bizarre culinary problems in Cooking Issues. And let’s not forget “Radio Cherry Bomb” – even more relevant in this era of the #metoo movement – with interviews with the women who shape today’s food world. But if you’re looking for a snack rather than a full meal, do yourself a favor and subscribe to Meat + Three. Each episode, over 20 minutes long, uses the traditional southern “meat and three sides” model to discuss the week’s most important food news: one topic is treated as a protein star, while three short stories round out the audible plate. Where so many great food podcasts need a longer, in-depth look at the food for thought format, it’s nice to add something quick and easy to digest to the mix.

Hear Meat + Three.

“Eating through the Lens of Science and History” may sound more like heady food studies classroom feed than an entertaining podcast, but hosts Cynthia Graber and Nicola Twilly do a great job keeping the investigation on the accessible and friendly side of geeky curiosity . I imagine this show will appeal to people who love to see shows like Food Network’s Unwrapped and anything hosted by Alton Brown.

Listen to gastropod.

If you’re thirsty for great content on this oh-so-important food-wine-topic, subscribe to I’ll Drink to That hosted by ex-NYC sommelier Levi Dalton. The show’s interviewees roster is a veritable who’s who of the big-ticket industry talent, from sommeliers and importers to legendary winemakers themselves, and Dalton has the kind of ease and comfort at eye level to coax some really good stories.

Stop it, I’ll drink to it.

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Recipes with Whole Wheat Pasta

Rolled Oats vs. Steel Cut Oats vs. Quick Oats: How to Choose

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Have you ever gotten yourself stared at all the different oatmeal in the store? Should you be getting steel cut oats, oatmeal, or old-fashioned oats (or are some of them the same)? Which one is healthier and can they all be used interchangeably? Here’s what you need to know.

If you want to eat oatmeal, you might as well have the variety that is not deprived of its nutrients. Especially if you are feeding it to children. But hey, you are important too. So what’s the difference between Steel Cut, Scottish, Irish, Rolled, Quick Cooking, Old Fashioned, and Instant Oats?

Short answer: some are milled differently, others are exactly the same but are named differently.

Speaking of which, what’s the difference between oats and oatmeal? Technically, oats refers to the whole grains themselves and oatmeal to the pulpy dish often made from them and / or the processed form of the whole grains – but now the terms are often used interchangeably.

With any type of oatmeal, the oats are first cleaned, peeled, and conditioned, which removes the outer shell (called the peel) and leaves the inner core or grits behind. The groats are then brushed clean in scrubbing machines. Next, an oven heats the grits to about 215 degrees Fahrenheit to deactivate their enzymes, which limits the oils in the germ from reacting with oxygen, making the oats shelf-stable and giving them a slightly toasted taste. Chelsea Lincoln, a representative of Bob’s Red Mill Natural Foods says this is important because “oats go rancid very quickly if not stabilized”.

From there, the whole oat groats are processed differently, depending on the type of oat flakes they are made into:

Steel-cut oats (also known as Irish oats)

Lincoln says that to make steel cut oats (also known as Irish oats), the groats are crushed with steel blades. “This allows for a tougher oatmeal,” says Lincoln. It takes about 30 minutes to cook.

Stone milled oats (also known as Scottish oats)

With stone-milled oats (also called Scottish oats), the groats are ground into a meal, creating an “oat porridge with a nice, creamy texture”. Like Irish oats, Scottish oats take about 30 minutes to cook.

Oatmeal (also known as old-fashioned oats)

Oatmeal (also known as old-fashioned oats) takes less time to cook and is less coarse and chewy in texture. To make them, the groats are softened by steaming and then passed through metal rollers to flatten them. Lincoln says that Bob’s Red Mill’s regular oatmeal is flattened to 0.024-0.032 inches.

Quick cooking oats

Quick-cooking oats are rolled even thinner – about 0.017 to 0.022 inches – so they cook in less than five minutes.

Instant oats

Instant oats are also rolled thin, but then “boiled and then dried again,” says Lincoln. Just add hot water and stir.

All oatmeal is pretty healthy for you; They are full of soluble fiber, vitamins, and minerals. Compared to other breakfast cereals and many other grains, they also have a low glycemic index, which means they are digested longer and have less of an impact on blood sugar levels (they are considered good carbohydrates). The less processed the oats are, the more nutrients they retain. And you should watch out for added sugars and preservatives in instant oatmeal.

Oats are naturally gluten-free, but are often processed in flour-handling operations, so cross-contamination can be a problem. If you have celiac disease or gluten intolerance, look for a certified gluten-free label.

Most recipes that call for oatmeal indicate oatmeal or old-fashioned oats (which, remember, are the same), but you can also use quick-cooking oats interchangeably. There may be minor changes to the texture, but it’s usually not so noticeable that it’s a deal breaker.

In a pinch, instant oatmeal can also be used in place of the above in things like oatcakes (where they are completely mixed into the batter), but the texture will be even softer and the cooking time can be significantly shorter, so make sure you get it sooner check the degree of doneness. They’re not a good substitute for homemade granola or recipes that use the oats for a crumbly, crispy topping.

Irish and Scottish oats will not work in place of other types of oats because they are much tougher and stronger. So, look for steel cut oat recipes if you want to use them in particular.

You can add oats to smoothies in some recipes and even replace flour with ground oats, but here are nine of our favorite ways to enjoy all types of oats in a starring role:

1. Simple homemade granola

Making your own granola to top up yogurt or just to snack on is usually much healthier and sometimes more economical than buying it in the store (but it depends on what you want to add). Get our Easy Homemade Granola Recipe.

2. Apple and oatmeal bars

These are tough, sweet, soft and a little crispy on top with the oat crumble. And they’re easy to make using ingredients that many of us already have on hand, so you don’t have to hunt for a random ingredient in the store. Get our recipe for apple and oatmeal bars. (Also try our recipe for apricot and oatmeal bars.)

3. Slow Cooker Steel-Cut Oatmeal

Throw the ingredients in your crock pot before you go to bed and wake up to a creamy, hot breakfast. Just add vanilla, nuts and fruits – fresh or dried. Get our Slow Cooker Steel-Cut Oatmeal Recipe.

4th No-bake oatmeal cookies

Chowhound

Wait what Oh yeah. These are especially great in summer when you don’t want to heat your kitchen any more than it already is. Preparation takes 15 minutes plus cooling time. These cookies taste like chocolate and peanut butter too, and we love that. Get our no-bake oatmeal cookie recipe.

5. Peach Melba Cake

This is what your summer is missing: peaches and raspberries wrapped in a crust and topped with an oat-brown sugar sprinkle. Serving this cake with a scoop of good vanilla ice cream is a must. Get our peach melba pie recipe.

6th Do-Si-Do copycat cookies

These are perfect if you’re calling for Girl Scout Cookies out of season. We’re calling for quick-boiling oats here to keep the texture nice and soft. Get our Do-Si-Do Copycat Cookie Recipe. (For more upgrades to the common oatmeal raisins, check out our Tropical Oatzravaganza Biscuit Recipe and our Chewy Peanut Butter Chocolate Chip Oatmeal Biscuit recipe as well.)

7. Overnight oats with summer fruits

You don’t even have to cook this! The oatmeal absorbs the milk and becomes soft over time. It’s very easy now. Put the ingredients in a bowl or glass the night before, put them in the refrigerator and take them out the next morning, cover them with fresh fruit and eat them. Get our Overnight Oats with Summer Fruit Recipe.

8. Hearty oatmeal

Who says oatmeal has to be sweet? Steel-cut or stone-ground oat flakes in particular take on hearty flavors, and you can also cook them in the slow cooker. Get our recipe ideas for hearty oatmeal.

9. Oat honey vodka

Another unusual thing about oatmeal? Soak it in vodka for a toasty-sweet drop! Get our Oat Honey Vodka Recipe. (If you don’t drink alcohol, you can try making oat fortified milk … not to be confused with non-dairy oat milk, but still delicious.) Drink it straight or try it with cream in our Quaker Shaker recipe.

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