sun dried tibetan goji berries for nutrition

sun dried tibetan goji berriesHow to Season a Wok

Seasoning a Wok is less of a mundane task and more of an art. Allow me to explain.

A Wok isn't like your run of the mill cast iron pans. It has curves. That means your seasoning medium (fat or oil) tends to flow to the center of the pan instead of giving you a nice, even coat over the entire surface of the Wok. Clearly, you don't just want to stick this in the oven as you might do with a cast iron frying pan. The difference in contours means that you will want to season your Wok in the open air, rather than closing it up in the stove. It also means that the process needs a little more babysitting than that of a cast iron skillet.

I suggest using a low-carbon steel Wok over any other kind. The traditional recipes seem to come out very well in this kind of metal. It also takes well to treatment. Stainless steel looks beautiful, and there's no need to season it... but these just aren't the same. They reflect too much heat instead of absorbing it, the amount of oil you need is different, the amount of liquids that you add tend to be different... it's a whole other world. Your Wok should be of medium depth, or medium-high depth. Shallow Woks are next to useless, because of the heating properties and the inability to shift ingredients properly. What's the point of using a multi-heat-level surface if there's no surface area to work with?

Here's what you'll need to season your Wok: A fine heat-proof cooking brush (AKA a barbecue brush), a bottle of peanut oil, a good stove top, paper towels, and excellent ventilation. If you can, use a natural gas stove. The ability to instantly heat, and remove heat, will be of great use in this process. Heat the Wok until even the outer edges are nice and hot. Then, using the brush, coat ever inch of the inside of the pan with a thin layer of peanut oil. Only a thin layer should be used, enough to make the surface shine upon application, and not a drop more. This is where the artistry comes in. It's tempting to just slather a bunch of oil into the pant and hope that it will turn out OK in a couple of burn-ins. Believe me, that won't work. Go through the whole process for best results.

Turn the ventilation fan on high, and tilts the Wok in all directions as the oil bakes in. After about four minutes, turn the heat off and leave the Wok alone. It needs to cool back down to room temperature before the next round of seasoning starts. When it's cool, wipe out the excess oil with a paper towel. NEVER cool your Wok with cold water! Not only could you damage it and undo all the work you're about to do in the seasoning process, but the steam and spitting oil that might result can easily burn your skin. When seasoning, just allow your Wok to air cool. And during the course of regular use, 'cool' the Wok with boiling or very hot water, and clean it with a bamboo brush. Cold water is the bane of Woks. Patience is a virtue!

Repeat this process at least three or four more times. You'll note that each level of oil that gets burned into the surface will turn the Wok a deeper shade of black. You want an even coat of blackness for aesthetic reasons, but it isn't a big deal if that doesn't happen. Eventually, with proper use, a beautiful and full black sheen will happen. Trust me. You'll know that your Wok is ready for use when it looks almost wet whenever you heat it up. Now you can use the Wok properly: Heat it up until it is smoking hot, THEN add the oil. You'll notice that the pan sops some the oil right up, like it was a living thing that needed a drink! That's how you know that the pores of the Wok are properly treated.

I use all wooden tools with my Wok. Others are less paranoid than I am. Either way, you'll note that a seasoned Wok is nearly non-stick when properly used and cared for. If you ever DO manage to burn food to the surface of the Wok and need to clean it with a steel-wool pad, you need to go through the whole seasoning process again, sadly. Remember, normal cleaning with hot water and a bamboo brush is usually enough! Some will lightly coat the inside with peanut oil before storing, though I've never seen the need to do that, personally.

Enjoy the fruits of your labors!

Johnny Waymire is an entrepreneurial enthusiast that has branched into the internet arena with web sites dedicated to helping consumers make wise decisions when purchasing kitchen appliances and flat panel TVs.

The Candy Corn

This may surprise some but candy corn has been in circulation for more than a hundred years. This popular confection was the brainchild of George Renninger who was an employee of the Wunderlee Candy Company in 1880 and the candy was first produced there. In 1900, the Goelitz Candy Company started its production of candy corn. The company changed its name to the Jelly Belly Candy Company and still continues production of the candy corn to this day.

The first batches of the candy corn were simple and became popular among the farmers and consumers from the Midwest. This was because of its agrarian 'corn kernel' appearance. When the manufacturers added a tri-color design, it was revolutionary and it caused a nationwide craze. The lack of machinery, however, meant that the candy corns were manufactured seasonally; only from March to November. The appearance and the taste of the classic candy corn have remainedd the same throughout the century of its production.

In its early years of production, candy corn has been made mostly by hand by thousands of people who worked during the eight months a year it was in season. The process of making candy corn is similar to the making of most candy products but with added steps.

Like most candy, sugar, corn syrup and other ingredients were placed in large kettles which were heated until they were slurry. Then, marshmallow and fondant was added to the mix to give the candy crunch and a smooth consistency. When the desired texture was achieved, the forty-five pounds of hot candy was poured onto big buckets called runners. These runners were then carried by people called stringers. These stringers walked backwards while pouring the candy out into trays. These trays were imprinted with kernel shapes and padded with cornstarch. The stringers made three passes and poured candy of different colors to make the signature tri-color look of the candy corn. The three colors were white, yellow and orange. The candy corn then cooled, hardened and the cornstarch allowed easy detachment from the mold. These were then grouped in bags. In the starting years, the candy corns were presented in special wooden boxes, tubs and cartons. They were then delivered to candy stores by wagon.

Nowadays, the candy corn making process is done mostly by machines but the process in essence has not changed much. Modern candy manufacturers utilize a method called the 'Corn Starch Molding Process'. In this process, a tray with depressions filled with cornstarch is used and the candy corn is made from the bottom up in three color passes to produce the tri-color effect. The first step of the process is filling one quarter of the depression on the tray with yellow syrup which is then allowed to partially set. When it is hard enough, the orange syrup is poured over the yellow syrup while leaving enough room and is again allowed to partially set. When it is set, the depression is then filled with the white syrup and is cooled until hard. In the cooling process, the three layers are able to stick together. When cool, the candy is removed from the trays and become little candy corns with three colors. The candy corns are grouped and packed in pouches and then shipped to the different candy shops nationwide.

Michael Russell Your Independent guide to Candy

arrested for trafficking chocolate

Thu, 25 Sep 2008 09:12:00 EDT
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Raw Foodists Arrested

Grocer - Goji berries: the new superfood

Sat, 22 Jul 2006 07:00:00 GMT
July 22, 2006 -- Move over blueberries and cranberries, a new fruit is set to become the latest superfood. Tibetan goji berries look like red raisins and taste like...

Goji Berries - The new superfood!

Mon, 06 Nov 2006 13:30:08 EST

Goji berries (pronounced 'go-gee'), sometimes also known as wolfberries, are considered to be one of the most nutrient-rich plant foods on Earth. The goji berry is a vibrant deep-red, dried...

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