General cooking tips

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?


Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.


Dieting 101

The Atkins’ Diet
Now nearly 5 decades old, the atkins diet achieved most of its fame during the last few years. Although highly controversial, it claims to allow weight loss whilst encouraging you to eat foods that are normally considered bad for diets, eg lamb and butter.
With this diet you are supposed to eat fat and protein, it is the carbs that must be avoided. Because of this, it is known as a low carbohydrate/high protein, diet.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.















Jellyfish, Daikon and Chicken Breasty Salad Recipe
Jellyfish, Daikon and Chicken Breasty Salad Category Jelly Recipes 
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Ingredients And Procedures

1/2 lb Dried, salted whole

-jellyfish 1 1-pound daikon radish

2 ts Salt

1/2 lg Chicken breast

1/2 Egg white

1 ts Cornstarch

1 ts Sesame oil

1/2 ts Salt

1 1/2 ts Sugar

2 ts Dry sherry

3 tb Peanut oil

2 tb Sesame oil

3 Scallions, chopped

Here's a classic Chinese "texture" dish, a cold salad made of with dried jellyfish. I know jellyfish sounds bizarre, but, after soaking, the jellyfish has a texture similar to woodears-crunchy and crisp with little taste of its own. I consider the addition of the chicken to be a sop to those who like to see recognizable things in their food... Actually, this would probably be quite good with just the chicken or just the jellyfish. It has a light dressing made of mixed oils and wine. Very nice on a hot summers day. More than likely, you'll have to go to a Chinese market to get the jellyfish. This is another recipe from my huge pile of clippings. It's from the SF Chronicle, but I don't know the date. Soak the jellyfish in a large bowl of cold water for 24 hours, changing the water a couple of times. Peel the daikon with a vegetable peeler; slice thinly; stack slices and cut into matchstick shreds. Put into a mixing bowl, toss with the 2 teaspoons of salt and let stand 1 hour. Meanwhile, drain water from jellyfish. Pour boiling water over the jellyfish and let stand for 15 seconds. Drain and run under cold water. Set aside. Bone the chicken breast and slice thinly; cut slices into shreds. Mix chicken with the egg white, cornstarch and teaspoon of sesame oil; refrigerate for 30 minutes. While the chicken is marinating, cut jellyfish into the thinnest possible shreds by rolling up each sheet and slicing it thinly. Place in a large bowl. Wring most of the moisture from the daikon shreds; add to the bowl with the jellyfish. Heat 3 cups water in a saucepan. When boiling, turn off the heat and add the chicken shreds, stirring to separate the pieces. Simmer for 1 minute. Drain and rinse under cold water. Drain and add to the bowl with the jellyfish. Blend the salt and sugar with the wine until they dissolve. Heat the oils in a saucepan and add the seasoned wine. It will sputter and evaporate. When the oil is hot++don't let it smoke++turn off the heat and add the scallions. Cool. Toss with the salad just before serving. Posted by Stephen Ceideburg; February 26 1991.

 
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