Foods that keep you cool

Foods that Keep you Cool By: Chef Cristian Feher
With Florida's 100 degree weather, faulty air conditioning, and the growing threat of global warming, it doesn't look like it's getting cooler any time soon. So I thought this would be an appropriate article. Before I give you a list of the foods that will keep your body cool this summer, I have prepared a short and nerdy presentation of how your body's cooling system works. Think of your body as a car engine, but instead of burning gas, it burns food. When it runs it gets hot and when it's hot outside it gets even hotter. And just like your car's engine, it's liquid cooled - it uses fluid to trap the heat and throw it out. But please... not in the pool.

Your body builds up a lot of heat when it has to digest heavy fuel. I'm sure you remember the last time you had a greasy burger and fries on a hot day. You probably felt sluggish, short of breath and very uncomfortable - you overheated your engine. The simplest thing you could have done would have been to eat a leaner, cooler, easier to digest fuel - like a salad or fruit. Salads and fruit are a great hot weather food in that they take very little effort for your body to digest. Less effort makes less heat. And because a salad is cool to begin with, it doesn't raise your body's temperature as much as a hot meal will.

The first way that your body gets rid of heat is through sweating. The blood absorbs the extra heat in your system and channels it out through the sweat ducts. As the sweat evaporates off your skin, the heat goes with it. So you actually want to eat foods that will make you sweat. Notice that cultures which live in hot climates usually cook with a lot of spicy foods. They know that sweating keeps you cool and if you've ever eaten a spicy goat curry on the beaches of Trinidad and Tobago, or Jerk Chicken in Jamaica, you know what I mean. "Get me a towel!". Aside from their great taste, hot peppers are your best sweat inducing foods and you should acquire a taste for them if you want to keep cool in hot weather. Hot peppers contain a substance called capsicum which cause your body sweat. These include all types of hot peppers, and anything with cayenne. If you can't handle spicy foods, don't worry. I have other suggestions below.

The second method your body uses to get rid of heat is through urination. That's why we are able to write our names in the snow so legibly. A diuretic is a substance which makes your body get rid of fluids through urination. If you don't like to sweat, I suggest eating diuretic foods, which mostly come in the forms of liquids. Apple cider vinegar, caffeine and cranberry juice are all diuretics, and they will help keep you cool. Coconut water is also a diuretic, which would be tragically ironic if you were ever stranded on a deserted island and needed coconut water to survive! The only issue with diuretics is that you risk becoming dehydrated. So make sure to keep drinking.

The speed and thickness of your blood is also a factor. Thinner blood will circulate more easily through the body with less effort. This will have a cooling effect. Foods that are natural blood thinners are cayenne pepper, ginger, cinnamon and vinegars.

By following these guidelines you should be able to keep cooler this summer, and if you're lucky, maybe even lose a little weight!

Here is a recipe for the ultimate cool down meal:

Cucumber, Hearts of Palm, Tomato, and Avocado Salad with Apple Cider Vinaigrette and a tall glass of Cranberry Coconut Juice

Salad Ingredients:
- 1 Avocado
- 1 Heart of Palm
- 1 hand full of Cherry Tomatoes
- 1 Field Cucumber
- (optional) 5 cold cooked Tiger Shrimp
- Extra Virgin Olive Oil
- Apple Cider Vinegar
- Cayenne Hot Sauce
- Sea Salt and Pepper

Put avocado slices, sliced heart of palm, cherry tomato and cucumber slices into a bowl. Put 1/3 cup of olive oil, and a small splash of apple cider vinegar (to taste) over the salad. Season with sea salt and fresh ground black pepper.

For the drink, mix 1 part coconut water and 2 parts cranberry juice. Add to a glass with crushed ice.

...I Ate What?

... I ate what?
By: Chef Cristian Feher

After watching The Land Before Time for the hundreth time, my seven year old asked me today, "Do you cook Dinosaur meat for your customers?" And while I normally would have smiled and pinched her cheeks, this question made me think for a minute. And surprisingly, the answer was "Yes!". Many of our foods have very interesting origins, and some are derived from sources you would never expect. This thought entertained me for the rest of the day and I began to do a little research - sort of tracking down a long lost family tree - on the quirky foods that we eat. Some of you may find this disturbing, but I hope that most of you will find this as interesting as I did.

Dinosaurs - A long time ago, the Earth was filled with dinosaurs. They roamed what are now our oceans, swam what are now our deserts and flew in our skies. Then a large explosion wiped them out. Fast forward a few years later (a few million to be exact). The planet's continents shifted and buried much of the dinosaur leftovers in underground pockets where they fermented for a long time and turned into a thick, flammable, black viscous carbon liquid. Then a Texan shot a hole into the ground, and "Yeehaw!" petroleum was discovered. It was taken to a factory where it was turned into a thousand different things. And many of these you actually eat. Take propylene glycol. It's a clear, colorless liquid with a semi-sweet taste. We use it as an agent to keep foods moist (like in dog food, some frozen fries, and fast food burger buns) it's also used as the main liquid which holds artificial food flavors and dyes. So any food made with artificial flavor or smell, has propylene glycol in it. It's also used as antifreeze for your car, in pharmaceuticals, and interestingly enough, it's used to stop cattle from losing weight (I will write another article on this specific topic) From petroleum we also get vitamin capsules, food preservatives, and glycerin (used in shampoo, drugs, toothpaste, and the production of citric acid in juices). And that's the short answer of how we eat dinosaurs on a daily basis.

Bacteria Poop - Most people would be appalled at the though of eating bacteria poop. You probably think of horrible things happening, like food poisoning and digestive problems. But the truth is that you eat quite a bit of bacteria poop and it's actually harmless. Take xantham gum for example. This substance is the bi-product (poop) of bacteria that like to eat corn. In goes the corn, out comes a thick, slimy substance which is then dried, turned into powder and then added to salad dressings, sauces, sodas, ice cream and many more foods. It's used to thicken foods, or keep a mixture of food uniform. I actually use this to thicken sauces for customers that demand a low carb, or gluten-free menu. It works much like corn starch, but without the calories.

Bee Saliva - You probably guessed this one. Yes it's honey. And here is why you might find it less appealing. The worker bee flies out, sucks the nectar out of flowers and flies back to the hive. He then regurgitates a mixture of flower nectar, digestive juices and saliva out into the honey combs. But it's not over yet, because the worker bee will swallow and regurgitate the honey a few more times just to make sure it's partially digested - or, in bee-terms "it's just right!".

Pig Skin and Cow Hooves - You probably guessed that I'm talking about hot dogs. But you you didn't think I'd make it that easy, did you? I'm actually talking about gelatin. Gelatin is made from the collagen that is boiled out of the animal's bones, skin and connective tissues. It's then refined, the meaty flavor is taken out, and it's turned into a crystalline powder. We then take some dinosaur-based flavoring and food colors, and make it into our favorite jiggly treat - Jello!

Ground Up Bugs - Although the average person eats a few pounds of insects every year, through produce, processed cereals and even while you sleep, I am referring to something in particular - Carmine based food coloring. Carmine or Natural Red #4 is actually made from crushed cochineal beetles. This is found in juices, ice cream, and candy. If it's red, pink or purple, chances are that it has crushed up bugs in it!

Hopefully I haven't spoiled your appetite. I find that it's always better to know, and just remember what grandma used to tell you, "What doesn't kill you, only makes you stronger." Or in the case of my grandfather, "It's all protein in the end!" Thanks grandpa.

Opposing Flavors: A Chef's Tool for Taste

Opposing Flavors: A chef's tool for taste.
By: Chef Cristian Feher
www.tampabaychef.com

There is a big difference between a good meal and fantastic meal. Yes, one most likely has a better visual presentation, but most people would agree that the most important factor is taste. A question I get very often from my customers is, “how do you get it to taste like that?”. Fortunately I am not one of those chefs that keeps a tool box full of secrets. And as can be seen from my first grade report card, I like to share with others.

I could use words like “balance”, “symmetry” and “contrast”. But I like the word “dichotomy” best. The word dichotomy is defined as: a separation into two divisions that contradict each other. Or more simply put; two things that are opposites to each other.
Without getting too philosophical here, life is made up of opposites. The sun and the moon. Black and white. Good and evil. Hot and cold. Man and woman. Our universe is made up of opposites and It wouldn't exist without them. Well, neither would good food!

One of the tools that I use in preparing meals that pay the bills, is the concept of a dichotomy – both from a visual standpoint, and a taste standpoint. If you've ever taken an art class, you know that the picture you're painting looks best when it balances. There has to be empty space to compliment the full space. You have to dampen bright colors with dark colors, and so it is with the arrangement of food on a plate. When you're preparing a dish, you're essentially painting a 3 dimensional picture. But the factor that keeps customers coming back is always the taste, and good taste is all about a properly balancing and opposing your flavors.

Picture a meal that is just salty. No other taste, just salt. How about a food that is just nothing but sweet? Not very enjoyable in my opinion. There is no dichotomy there. What a good chef will do is balance two flavors just right. When I make desserts I always balance the sugar with a bit of salt. You can't really tell the salt is there, but you just know that it's very satisfying to your taste buds! You'd be pleasantly surprised by how many recipes would be improved by opposing two flavors instead of focusing on one. Next time you make tomato sauce, for example, add half as much sugar as you add salt and you might notice a great improvement. Whether you combine salty with sweet, or sweet with sour, or spicy with sweetness, it really is an improvement over using just one flavor. So take your six main flavors: sweet, salty, sour, bitter, spicy and umami (spicy is technically a sensation and not a flavor, but we'll just add it in there) and begin to experiment with pairings to take your cooking to a deeper level. The fast food restaurants have done it for years to keep you coming back. How much sugar do you think it takes to balance an umami (the flavor of MSG which is similar to salty) meat patty?

The concept does not stop with flavors. The dichotomy also lends itself to temperature and to texture. A perfect example of these two would be a crispy, hot slice of apple pie topped with a cold, soft and smooth scoop of french vanilla iced cream. The crispy texture of the apple pie is opposed by the soft, velvety texture of the iced cream, and the temperatures of hot and cold are also opposed. By the way, most iced cream you buy at the store contains a certain amount of salt to counter the sugar.

I hope that this will help you to understand what makes your favorite foods so enjoyable, and I would be happy to know that this has made your cooking just a little bit better! I'm always like to receive emails from you. You can always email me at tampabaychef@gmail.com.

Food and Wine Pairing for the 21st Century

Food and Wine Pairing for the 21st Century

By:Chef Cristian Feher

http://www.tampabaychef.com/

As a chef I have been indoctrinated into the old tradition of pairing wine with food. But as of late I have come to the realization that in order for anything to advance, it must change. And so it has been with food. We have taken the old, and with constant change, have managed to keep people interested in the art by creating new exciting dishes and combinations. So why not leave the dogma of food and wine behind and move towards an evolution of pairing?

I have always been a firm believer that the right wine to pair with a certain food is the one you enjoy! And so I have taken this further to include all drinks - beers, juices, and even sodas! I see food and wine pairing as arranged marriages; traditional, but outdated in today's modern world. There are new ways to fall in love. Now, don't get me wrong - I am not against wine. I just find that there is a level above wine that belongs with fine food. And It is a new adventure that I look forward to developing with my own menus.

Below are five pairings which I invite you to try. And if I have the pleasure of cooking for you, will be showcased at our next dinner party.

Sushi and Club Soda with Lime, sea Salt and Ice. Although you wouldn't necessarily pair sushi with wine, I am very excited about this simple combination. The whole attraction of eating sushi is the raw and natural flavour of this cuisine. Sushi is all about simplicity and basic flavors. And so the simplicity of this drink is a perfect match. Fill a tall glass with plenty of crushed ice, squeeze half a lime on the ice, add a small pinch of salt and fill the rest with club soda. Not only is club soda a palate cleanser which will work as a buffer between the different sushi varieties, but the sour and salty flavours pair very well.

Steak and Pineapple Merlot w/ Papaya. As I mentioned above, I am not against pairing food with wine. I am about taking it further. It is very traditional to enjoy a nice rib eye steak with a rich glass or Merlot. But it's even better to add pineapple juice and small-diced papaya. If you like sangria, this will be right up your alley! Just mix 2 parts red wine to 1 part pineapple juice and add ice cubes with a couple of spoonfuls of papaya diced small. This drink has a hidden purpose; you see, papaya and pineapple contain enzymes that break down protein. So eating a large steak dinner with this drink will greatly aid in digestion, and the flavour combination is sure to please!

Spanish Seafood Paella w/ Wheat and Clementine Ale. This recipe brings fond memories of skiing in Quebec a few years ago. We stayed in a beautiful wooden chalet near Mount Tremblant where we came up with this combination. The Paella was thoroughly enjoyed with pale wheat ale to which was added pieces of chilled clementine. This is a great holiday drink as the Moroccan clementine are available during December and most of winter.

Oysters on the Half Shell with Apple Cider and Hot Sauce. I was lucky enough to get two dozen Tatamagouche oysters that were flown in from Nova Scotia last week. I experimented with several different pairings and came up with a simple, yet out of the ordinary one. I found that the oysters tasted best with a little shot of organic apple cider and a drop of crystal hot sauce (which is a cayenne based sauce). The combination provided the traditional acidity and hot spice with the addition of a surprisingly workable sweetness! Organic apple cider was also enjoyed at the end of the meal mixed with a little sparkling champagne which worked well to cleanse the taste of the oysters.

Chicken Coconut Curry with Riesling. I saved this last one to demonstrate how you can pair wine with foods you wouldn't normally think would go with wine. Traditionally, Indian food is not paired with wine. However, this fragrant and savoury dish is a pleasure to have with a chilled glass of fruity Riesling.

I hope that this article has sparked your inquisitive side and I look forward to hearing what interesting combinations you have come up with. I'm constantly working to find new pairings which can augment the pleasure of a meal. You can always write to me at tampabaychef@gmail.com

How do I know if sushi Tuna is fresh?

Red Tuna or Chocolate Tuna? How do I Know if it's Fresh?
By: Chef Cristian Feher

http://www.tampabaychef.com/

Sushi is one of my favorite foods. I love the colors, tastes and varieties. I eat it raw, cooked, dipped, sliced, with Wasabi, and even seared with black Sesame seeds! Tuna, whether it's minced and mixed with Srirachia sauce or freshly sliced on its own (as in Tuna Sashimi) is the quintessential ingredient most sought after by Sushi lovers. But how fresh is your Tuna? And, would you be able to tell just by looking at it?

Most people judge a book by its cover, and they judge Tuna just the same. When asked how they judge freshness, people will tell you (in the case of Ahi or Yellowfin Tuna) that a rich red or pink color is most desirable. But having fished for Tuna myself, I have noticed that a Tuna steak will turn brown, or “chocolate” within about an hour of cutting it. So I researched further into commercial Tuna and found out something interesting.

The Tuna industry has been keeping a little secret from us. That rich, red tuna steak you see in the market may not be what you think it is – and it may not even be fresh! It seems that the Ahi Tuna industry have turned to Chemistry to sell their products. Those beautiful, red Tuna steaks that you see at the fish store or at your local Sushi restaurant are artificially colored. The fish has been pumped with carbon monoxide to turn it and keep it red! This is similar to the practice used by the Tomato industry to turn green Tomatoes Red by pumping them with Ethylene gas. The carbon monoxide turns the normally chocolate-colored Tuna a more palatable red. You can do this experiment on your own by putting a chocolate piece of Tuna by your car's tailpipe and watching the difference in color. WARNING: Do not attempt to eat the fish if you have exposed it to your car's exhaust fumes. Your car's exhaust fumes have several other pollutants that you really do not want to eat! This is just an experiment to show you that carbon monoxide will change the color of the fish.

The practice of lacing Tuna with carbon monoxide is not legal in North America according to the FDA and its Canadian counter part. However, as most Ahi Tuna comes from the Pacific, Asian processing facilities ship the fish already treated. There are no laws in Asia which prohibit the use of carbon monoxide to treat fish.

Is it safe? I was not able to find any information on the effects of eating treated Tuna. But It's only common sense to assume that natural is better.

As for freshness, I left a piece of treated tuna outside at room temperature for 24 hours and, although it was obviously spoiled, the color remained the same! A nice deep red, turning a little pink after a while. If this piece was behind glass at the fish market, I certainly would have purchased it. It never turned chocolate. So if you can't tell the quality of Tuna by its appearance, how can you tell? Fortunately, your nose is your best weapon. You should judge Tuna by its smell, texture and taste. It should have a pleasant fishy smell, and firm flesh. And most importantly, it should taste good! And the fact that it's chocolate-colored is just a reaction that any lean protein should have when coming into contact with oxygen and then oxidizing.

There really is nothing wrong with a chocolate colored piece of natural Yellowfin Tuna – that is its actual, natural color. The only reason most places won't sell it, is because the consumer has been so used to the carbon monoxide treated tuna that they would not buy the natural stuff. So fish markets are forced to continue importing and selling the treated Tuna. I am not against a nice, red piece of fish, but when something is being sold to me I demand honesty and truth, and this is the reason I wrote this article. I have been enjoying chocolate, organic South Pacific Ahi Tuna for my Japanese dishes as of late, and I will continue to use this product and inform my clients about its origin and character. I simply prefer a more natural food over a processed food. So the next time you are shopping for Tuna, make sure to ignore the color and go for quality instead! It should come down to which piece of tuna smells, tastes and has the best texture.

Don't forget to visit my Facebook page by clicking the following link:
 http://www.tampabaychef.com/tampa.personal.chef

Making Low Carb Substitutions

Making Low Carb Substitutions
By: Chef Cristian Feher
www.tampabaychef.com

While there are many people around the world who's biggest problem is not having enough to eat, sadly, we have the opposite problem. North Americans run into the issue of being over-fed! Our food supply is bountiful, cheap, and we have too much of it. Even the poorest of our clan can get 1000 calories for less than $3. And it shows. We're fat!

I won't go into a big dissertation on how we gain weight. All I will say is that every time you eat refined carbs your body sends massive amounts of insulin into your blood stream and turns all but some of the sugar into fat. Add to this, late night eating, lack or exercise and some high fructose corn syrup to wash it down with, and you're well on your way to winning first prize at the Virginia Fair! OK, I'm lecturing again..

The good news is that you can do something about it. It just comes down to willingness and some work on your part. But you can do it. And I'll give you some tips below on how you can cut down on those pesky carbs so that hopefully you can get to feeling energetic and looking thin again!

Now, before I go and give you a list of substitutions, there are some magic rules to follow. Well, they're not actually magic at all, more like common sense (if you want to lose weight). 1. Your body needs water to move fat around. So if you want to move fat out, you gotta drink lots of water. Try 1.5 litres per day and work your way up to 2 Liters. 2. You don't need fuel when your car is parked. And you don't need to eat when you're not really using your body. So don't eat at night. Stop eating four hours before going to bed. Yes, you might be really craving a snack but you're going to have to suck it up tubby! 3. (And this one I've learned many times from experience and from my client's experiences) Diet alone fails most often. You're going to have to dust off those gym shorts from the bottom of the closet. Do at least 30 minutes of light exercise every day. Lucky for you, walking does wonders for weight loss. And it's also relaxing and lifts your spirits. Make time to go for a walk every day. Following these simple rules will enable you to get results.

Now for the low carb substitutions:

Gotta have your gravy? Sauces really liven up a boring meal. And although most thickeners are high in carbs, there is one thickener that works wonders and has a 0 net carb count. Xantham gum. Yes, it sounds like something Batman shoots at bad guys, but it's actually a common thickener used in everything from salad dressing to hydraulic coolant in factories. But don't let that scare you. It's made from friendly bacteria who like to eat corn. It's available in most health food stores and online. You can thicken up gravies, make ketchup and even cream sauces! It's similar in consistency to corn starch and you can thicken just about any liquid with it.

TIP: Xantham gum tends to clump up when in contact with liquids, so it's best to use a hand blender (or regular blender) to mix it into liquids smoothly. And better yet, it does not require heat to thicken. It will thicken a cold glass of water just as well.

But what about bread? It seems like we are surrounded by a never ending supply of bread. It's everywhere!Sandwich shops, fast food chains, the grocery store and in our kitchen. All kinds of breads, buns, rolls, crackers, wraps. So how do you go around that? Well, next time you make a burger or sandwich, try using two large portobello mushroom caps instead of a bun. Heat them in the oven or microwave until they begin to soften. You can do the same thing with two thick-cut slices of eggplant. What about wraps? Certain health food stores sell low carb tortilla wraps that yield only about 5 grams of carbs per serving. You can also wrap your cold cuts and cheese in fresh, green lettuce leaves for a fresh, leafy wrap. Try a BLT wrapped in L! And if you just had to grab a burger because "you were in a hurry", then just eat the insides and toss the bun in the trash. No excuses.

What do I drink? Don't drink anything that has sugar or high fructose corn syrup in it. It's as bad a putting a couple of sandwiches in the blender and drinking that. Sugary drinks will make you fat faster than anything else because the sugars go right into your blood stream very quickly. This includes beer, fruit juice, sodas, energy drinks and anything else that has sugar in it. So you should be drinking water, club soda (my favourite) or at the very least, diet soda. But try to drink lots of water.

Is there any happiness left? Yes there is! You don't have to give up carbs completely. In fact, carbs are good for you so long as you use them as fuel. Just don't have too many and don't eat the wrong types. Eat carbs that are high in fiber and will take your body longer to break them down. Sweet potato, steel cut oats and pearled barley should become your new best friends. Instead of pasta you will eat Tofu Shirataki noodles or Dreamfields pasta once in a while (Use Google to find out more about these options). They now sell low carb ice cream which you can have on Sundays before going for a long walk. The best time to eat carbs is at breakfast. That way you can assure that you burn them during the day. You don't need carbs for lunch or for dinner. Unless you are an athlete or a runner or a person that does very heavy physical work during the day. In which case, you are reading an article which does not apply to you.

So now that you know how to do it, here comes the hard part - you actually have to do it. The only hard part about being healthy and fit again is having the self discipline to do it. And to help you with it I will leave you with these words of wisdom. "Don't think about it. Just do it."

How to make perfect sushi rice

How to Make Perfect Sushi Rice
By: Chef Cristian Feher

Sushi, like most Japanese things, is made using exact skill and precision. But don't let this scare you from making your own sushi. In this recipe I will outline the exact steps to take in order to achieve proper sushi rice. For this recipe I will be using a rice cooker. I suggest that you purchase one of these handy kitchen appliances if you don't already have one. They can be purchased for a minimal price. Mine cost about $12 and can cook 6 cups of rice at a time.

It is important before you begin that you start out with the correct type of rice. You must use short grain Sushi rice or Calrose rice. Other types of rice will not work as well, and some won't work at all.

You can also make your life easier by purchasing "Seasoned" rice wine vinegar. Seasoned rice wine vinegar has the salt and the sugar already mixed into it.


Yield: With this recipe you should be able to get about 3-4 sushi maki rolls out of one cup of rice.

Ingredients:
- 1 Cup of Sushi Rice
- 1 Cup of Water (plus 10% more water)
- 5 squirts of Seasoned Rice Vinegar (or 2 parts rice vinegar, 2 parts sugar and 1 part salt)

Equipment:
- Rice Cooker
- Wooden or Plastic Spatula
- Large bowl (for rinsing the rice)
- Large baking sheet or serving tray (for cooling off the rice)
- (optional) an electric fan for cooling off the rice

Step 1:
Put the rice into the bowl and rinse it under the sink using cold water. You want to rub and stir the rice with your hands so that a lot of starch comes out of it. Rinse it about 4 times until the water runs almost clear. Drain.

Step 2:
Put the rice into the rice cooker, add the water, put the lid on, and set the cooker to cook the rice.

Step 3:
As soon as the rice is ready, scoop it out of the rice cooker with the wooden spatula and spread it gently onto the
tray for cooling. It is important that when you're working with the rice you be very gentle with it and careful not to smush the rice into a ball of gluten. Pour the seasoned rice vinegar and over the rice and gently fold the rice with the spatula so that all the grains of rice have come in contact with the vinegar. At the same time, your other goal is to cool down the rice as fast as possible. I like to turn on a table top fan and let it cool the rice off as I fold the mixture. But you can take a magazine or paper plate and fan with your hand as you fold the rice instead. You do not have to fold the rice during the whole cooling period, but you may want to turn it over every few minutes to let the heat escape.

Step 4:
Once the rice has cooled to room temperature it can be used to make sushi, or you can seal it into a plastic bag and put it in the fridge for later use. It will keep for 2 days max. But ideally, you would want to use it that same day. You want to end up with glossy, shiny rice (due to the vinegar mixture) with grains that are still in one piece (you don't want a white mushy pile of rice).