organicfacts--2020-06-19--How Much Juice Can A Lemon Yield

How Much Juice Can A Lemon Yield

When it comes to improving and enhancing the flavor of food , lemons perhaps play an equally important role as salt .
You can instantly uplift the flavor of any dish by adding lemon juice to it .
It goes well with almost everything—vegetables , fish , chicken , salads , yogurt , and even desserts .
Not only does it make the food tasty , but it also reduces its greasiness , giving it a fresh flavor .
But just how much lemon juice should you add to your food is something you can not take for granted .
@ @ @ @ @ @ @ detail as too much or less of it can hamper the taste of your dish .
That said , you would also need to know just how many lemons would be needed to prepare the required amount of juice .
Say for instance , how many lemons would you need for 3 tablespoons of lemon juice ?
After all , who knows how much juice is in one lemon , right ?
If you aren ’ t sure , give our detailed FAQs a read to find out .
How Much Juice Is @ @ @ @ @ @ @ difficult to say how much juice one lemon yields .
Lemons tend to differ in sizes and juiciness , which makes it difficult to gauge the exact amount of juice you ’ ll get from one lemon .
Naturally , the larger the size of the lemon , the more juice are you likely to get from it .
However , it is good to have a standard , widely-used measurement for lemons to juice .
So here it goes .
To see how much juice a small , medium-sized , and a @ @ @ @ @ @ @ of them and squeeze it out completely , till all that remains are disheveled looking , juiceless lemons .
Once done , you will reach the conclusion that one small lemon will produce 2-3 tablespoons of juice , one medium-sized lemon will give about 4 tablespoons and a large lemon will yield nearly 5 tablespoons of juice .
But to get these measurements , it is important to ensure that you completely extract the juice out of the citrus fruit .
For that , it is important to know how to juice a @ @ @ @ @ @ @ able to easily squeeze the juice out of some lemons , others are simply tough to do so .
This means that there ’ s a chance of you leaving precious unused juice behind .
Which extraction method do you then choose to employ , will determine how much juice the lemon will be able to extract .
Let us look at some tips and techniques to juice a lemon .
• It always helps to rub the lemon properly by rolling it on a thick surface or a board before cutting and @ @ @ @ @ @ @ soften properly , which will further allow it to juice easily .
• Instead of cutting the lemon lengthwise , it helps to slice it crosswise .
• Another technique to get every last drop of juice out of the lemon is by microwaving the lemon for 15-20 seconds , allowing it to cool , slicing it in half , and then squeezing the juice out of it .
The insides of the lemons tend to slightly loosen up due to the heat , causing the juice to flow more freely .
You @ @ @ @ @ @ @ , by using a juice press , or a citrus reamer .
Let us look at the different methods in detail .
Juice press : Using a hand-held juice press is perhaps the easiest way to juice a lemon .
All you need to do is slice the lemon in half , place one half of it into the cup of the press whilst keeping the exposed part of the lemon facing up and compress it over a bowl so as to allow the juice to ooze out of the lemon completely .
@ @ @ @ @ @ @ half and continue it with all the lemons that need to be juiced .
Citrus reamer : This may not be as effortless to use as the juice press , but is quite effective nonetheless .
To use it , you will need to first , cut the lemon in half , thrust the blade into the exposed side of a lemon half , over a bowl , and twist .
Continue doing this till all of the juice is out of the lemon .
Squeeze the lemon by hand : This traditional @ @ @ @ @ @ @ the toughest as it requires the most amount of elbow grease , but it is totally worth it .
All you will require to do is , wash your hands properly , peel the lemon , cut it , and then use both your hands to squeeze all the juice out of the lemon into a bowl .
This will allow you to get the juice out of every nook and cranny of each lemon half .
Just make sure you have no open cut or bruise as it will sting .
How @ @ @ @ @ @ @ juice for many things , right from recipes to some DIY techniques to take care of your skin and hair .
Let us take a look at them in detail below .
• Salads : You can use lemon juice for a citrusy salad dressing .
This gives the salad a nice , tangy flavor .
Lemon zest and juice are used to make interesting salad dressings .
Refer to our recipe , Celery Salad With Apples And Walnuts .
You can add honey to the lime juice and add that as a @ @ @ @ @ @ @ for , Avocado Shrimp Salad With Zesty Dressing .
• Beverages : You can add a dash of sugar and salt and make yourself a refreshing summer drink .
Here is our recipe on How To Make Lemon Juice .
You can use it to make other refreshing drinks like lemon iced tea ( Lemon Iced Tea Recipe : A Summer Treat ) , and mix it with other fresh fruit juices to make a nice refreshing mocktail like peach juice , which has its own health benefits ( 10 Amazing Benefits Of @ @ @ @ @ @ @ make hot like Lemon Ginger Tea , Lemon Verbena Tea , among others .
Most of the time , a few drops of lemon juice are used to enhance the flavor of green tea .
You can also mix it with to come up with some great cocktail ideas .
Here is our Refreshing Shandy recipe to prove that !
• Dishes : Lemon juice can also be used to make lemon butter sauce , which is used to prepare a variety of delicacies .
Here is our recipe-Barramundi With Lemon Sauce .
@ @ @ @ @ @ @ is also a popular at-home treatment for hair and skin .
Here are articles , 7 Amazing Ways To Use Lemon Juice For Hair Growth , 4 Effective Ways Of Using Lemon Juice For Acne ( Pimples ) , and How To Use Lemon Juice For Skin to know more about the same .
The best way to store lemon juice is to refrigerate it .
You can freeze it overnight by filling all the squares in your ice cube tray .
Additionally , you can preserve it by canning in half-pint jars @ @ @ @ @ @ @ to pour your lemon juice into a saucepan and allow it to heat to a low boil .
Pour the juice in the jars and seal them , following which you can immerse them in a canner of boiling water .
Thereafter , process the jars for 15 min and store them in a cool , dry place .

by Ishani Bose last updated - ✓ Evidence Based
When it comes to improving and enhancing the flavor of food, lemons perhaps play an equally important role as salt. You can instantly uplift the flavor of any dish by adding lemon juice to it. It goes well with almost everything—vegetables, fish, chicken, salads, yogurt, and even desserts. Not only does it make the food tasty, but it also reduces its greasiness, giving it a fresh flavor. [1]
But just how much lemon juice should you add to your food is something you cannot take for granted. You need to be accurate about that detail as too much or less of it can hamper the taste of your dish. That said, you would also need to know just how many lemons would be needed to prepare the required amount of juice. Say for instance, how many lemons would you need for 3 tablespoons of lemon juice? After all, who knows how much juice is in one lemon, right? If you aren’t sure, give our detailed FAQs a read to find out.
How Much Juice Is In A Lemon?
It is very difficult to say how much juice one lemon yields. Lemons tend to differ in sizes and juiciness, which makes it difficult to gauge the exact amount of juice you’ll get from one lemon. Naturally, the larger the size of the lemon, the more juice are you likely to get from it. However, it is good to have a standard, widely-used measurement for lemons to juice. So here it goes.
To see how much juice a small, medium-sized, and a large lemon produce respectively, take each of them and squeeze it out completely, till all that remains are disheveled looking, juiceless lemons. Once done, you will reach the conclusion that one small lemon will produce 2-3 tablespoons of juice, one medium-sized lemon will give about 4 tablespoons and a large lemon will yield nearly 5 tablespoons of juice. But to get these measurements, it is important to ensure that you completely extract the juice out of the citrus fruit. For that, it is important to know how to juice a lemon effectively.
How To Juice A Lemon?
While you may be able to easily squeeze the juice out of some lemons, others are simply tough to do so. This means that there’s a chance of you leaving precious unused juice behind. Which extraction method do you then choose to employ, will determine how much juice the lemon will be able to extract. Let us look at some tips and techniques to juice a lemon.
It always helps to rub the lemon properly by rolling it on a thick surface or a board before cutting and juicing it. This will help the lemon soften properly, which will further allow it to juice easily.
Instead of cutting the lemon lengthwise, it helps to slice it crosswise.
Another technique to get every last drop of juice out of the lemon is by microwaving the lemon for 15-20 seconds, allowing it to cool, slicing it in half, and then squeezing the juice out of it. The insides of the lemons tend to slightly loosen up due to the heat, causing the juice to flow more freely.
Different Extraction Methods For Juicing A Lemon
You can then juice the lemon by hand, by using a juice press, or a citrus reamer. Let us look at the different methods in detail.
Juice press: Using a hand-held juice press is perhaps the easiest way to juice a lemon. All you need to do is slice the lemon in half, place one half of it into the cup of the press whilst keeping the exposed part of the lemon facing up and compress it over a bowl so as to allow the juice to ooze out of the lemon completely. You can repeat it for the other half and continue it with all the lemons that need to be juiced.
Citrus reamer: This may not be as effortless to use as the juice press, but is quite effective nonetheless. To use it, you will need to first, cut the lemon in half, thrust the blade into the exposed side of a lemon half, over a bowl, and twist. Continue doing this till all of the juice is out of the lemon.
Squeeze the lemon by hand: This traditional form of juicing a lemon is perhaps the toughest as it requires the most amount of elbow grease, but it is totally worth it. All you will require to do is, wash your hands properly, peel the lemon, cut it, and then use both your hands to squeeze all the juice out of the lemon into a bowl. This will allow you to get the juice out of every nook and cranny of each lemon half. Just make sure you have no open cut or bruise as it will sting.
How To Use?
You can use lemon juice for many things, right from recipes to some DIY techniques to take care of your skin and hair. Let us take a look at them in detail below.
How To Store?
The best way to store lemon juice is to refrigerate it. You can freeze it overnight by filling all the squares in your ice cube tray. Additionally, you can preserve it by canning in half-pint jars. For that, you will need to pour your lemon juice into a saucepan and allow it to heat to a low boil. Pour the juice in the jars and seal them, following which you can immerse them in a canner of boiling water. Thereafter, process the jars for 15 min and store them in a cool, dry place.


organicfacts--2020-06-21--How To Cook Brown Rice

How To Cook Brown Rice

Who wouldn ’ t love a bowl of hot , plumpy , chewy perfectly-cooked brown rice with a quick stir-fry on the side and a steak of roasted chicken to go ?
Cooking a pot of flawlessly prepared brown rice is not difficult , however , sometimes , it doesn ’ t quite turn out the way you would like .
Badly cooked brown rice is either too granular or mushy , while flawlessly cooked brown rice has a distinct flavor and a great texture .
It is also known to be healthier and more fibrous than its white counterpart @ @ @ @ @ @ @ Impressive Benefits Of Brown Rice to prove that !
Anyway , here ’ s a recipe that will ensure you get the perfect brown rice every time you attempt to make it .
We have the perfect method of cooking brown rice that will work on just about any type or brand of rice , except perhaps the instant variety .
The instant and quick-to-cook ones are processed and hence it is difficult to put a standard cooking time for them .
Anyway , follow these simple instructions to get perfectly cooked brown @ @ @ @ @ @ @ rice .
This step is very important as you need to remove the excess from the rice .
If they remain , they will cause the rice to become clumpy and gummy as you begin to cook it .
We want our brown rice to be fluffy and hence this step is extremely important and can not be ignored .
Preferably use a fine-mesh strainer over a large bowl till you find the water in the bowl running clear .
• You can also soak the if you ’ d like .
Soaking @ @ @ @ @ @ @ prevalent phytic acid in it that helps make it more tender and digestible .
It will also help speed the process of cooking the rice .
To soak it , add brown rice to a large pot and immerse it with twice the amount of water .
This means that for every cup of water .
use at least 2-2 and 1/2 cups of water .
Allow the rice to soak uncovered in the pot for at least 2 hours or overnight .
Once done , drain and rinse once more .
This @ @ @ @ @ @ @ • Once the rice is properly rinsed and the excess starch removed , measure the water to rice ratio accurately .
For every cup of rice , use 2 and a half cups of water .
Thereafter , in a medium-sized , add the water and rice in the aforementioned ratio .
Add a teaspoon of extra-virgin olive oil to it and stir it well .
• Now it is time to cook the brown rice .
Allow the water to boil on low heat .
Cover it and let it simmer for @ @ @ @ @ @ @ see the rice turn tender .
• Once that happens and the water fully gets absorbed , turn off the heat .
Allow the pot to sit with the cover on for about 10 minutes .
Thereafter , remove the lid and check the texture of the rice .
It should be fluffy .
The recipe card given below will explain the entire process in great detail .
Follow the step-by-step process to get steaming hot , perfectly-cooked brown rice .
Given that brown rice is a healthier option , although the taste @ @ @ @ @ @ @ replace white rice with it in any of the recipes below .
You can also use it to add texture to vegan meatballs and veggie burgers .
Additionally , you can mix in vegetables , brown rice , your favorite sauce , and some protein and make a delicious healthy grain bowl for yourself .
Toasted brown rice is also used to make the famous Japanese Genmaicha Tea .

by Ishani Bose last updated -
Who wouldn’t love a bowl of hot, plumpy, chewy, perfectly-cooked brown rice with a quick stir-fry on the side and a steak of roasted chicken to go? Cooking a pot of flawlessly prepared brown rice is not difficult, however, sometimes, it doesn’t quite turn out the way you would like. Badly cooked brown rice is either too granular or mushy, while flawlessly cooked brown rice has a distinct flavor and a great texture. It is also known to be healthier and more fibrous than its white counterpart. Here is our article, 15 Impressive Benefits Of Brown Rice to prove that! Anyway, here’s a recipe that will ensure you get perfect brown rice every time you attempt to make it. [1]
How To Cook Brown Rice?
We have the perfect method of cooking brown rice that will work on just about any type or brand of rice, except perhaps the instant variety. The instant and quick-to-cook ones are processed and hence it is difficult to put a standard cooking time for them. Anyway, follow these simple instructions to get perfectly cooked brown rice.
Start by rinsing the rice. This step is very important as you need to remove the excess starches from the rice. If they remain, they will cause the rice to become clumpy and gummy as you begin to cook it. We want our brown rice to be fluffy and hence this step is extremely important and cannot be ignored. Preferably use a fine-mesh strainer over a large bowl till you find the water in the bowl running clear.
You can also soak the grains if you’d like. Soaking the grains help in removing some naturally prevalent phytic acid in it that helps make it more tender and digestible. It will also help speed the process of cooking the rice. To soak it, add brown rice to a large pot and immerse it with twice the amount of lukewarm water. This means that for every cup of water. use at least 2-2 and 1/2 cups of water. Allow the rice to soak uncovered in the pot for at least 2 hours or overnight. Once done, drain and rinse once more. This step is, however, optional.
Once the rice is properly rinsed and the excess starch removed, measure the water to rice ratio accurately. For every cup of rice, use 2 and a half cups of water. Thereafter, in a medium-sized saucepan, add the water and rice in the aforementioned ratio. Add a teaspoon of extra-virgin olive oil to it and stir it well.
Now it is time to cook the brown rice. Allow the water to boil on low heat. Cover it and let it simmer for nearly 45 minutes till you start to see the rice turn tender.
Once that happens and the water fully gets absorbed, turn off the heat. Allow the pot to sit with the cover on for about 10 minutes. Thereafter, remove the lid and check the texture of the rice. It should be fluffy.
The recipe card given below will explain the entire process in great detail. Follow the step-by-step process to get steaming hot, perfectly-cooked brown rice.
How To Make Perfectly-Cooked Brown Rice: Easy Recipe Get the perfectly-cooked brown rice to go with a side dish of stir-fry veggies and a steak of meat! 0 from 0 votes Print Pin Prep Time: 5 minutes Cook Time: 45 minutes Total Time: 50 minutes Author: Ishani Bose [2] [3] Pin Ingredients 1 cup brown rice medium or long-grain
2 cups of water
1 tsp olive oil
1 tsp salt Instructions To make extra fluffy brown rice, first, start by rinsing it. Take a fine-mesh strainer and put the rice in it. Rinse it thoroughly and rigorously under cool water. It is okay to have a bit of moisture on the rice.
If you want, you can choose to toast the rice. This step is, however, optional. In a small pan, take some oil and warm it over medium heat. Add the rice and toast it until it becomes dry and starts to appear a bit toasted on the tips. You will also begin to get a nutty fragrance. Once that happens, you'll know that the rice is well toasted. Ensure that this process is done on medium-heat otherwise you could end up burning the rice.
If you want to avoid toasting the rice, skip to this step directly. Place the rice in a saucepan and gradually pour the water into the pot along with the rice. The water will steam and bubble first if you decide to toast the rice before this step. While the water continues to steam, add a pinch of salt and stir properly.
Thereafter, allow the water to boil over low heat so that the water is just simmering. Allow the rice to cook this way for 45 minutes. Do not remove the lid of the pot to check if the rice is cooking.
Once you come to believe that the rice is almost ready, uncover to check if the water has been fully absorbed. If you find a little bit of water at the bottom of the pot, it is okay. However, if you find more than a teaspoon of water there then drain it off immediately. The rice should be chewy and tender if you touch it at this point in time. If for some reason you find the rice to still remain crunchy in parts, that means that it isn't fully cooked. That also means that you need to add more water and continue cooking the rice. After 10 minutes of cooking it on low heat, you can check if the rice is done.
Once the rice is perfectly cooked, take it off the heat and allow it to sit that way for nearly 15 minutes. This is again a very important step as it doesn't let the rice become too sticky and allows it to loosen up a little. You can then use a spoon or a fork to fluff up the rice. You can then transfer it to a serving dish. Serve it hot along with some stir-fried vegetables. Enjoy! Notes You can refrigerate leftover brown rice for nearly 5 days if put in an airtight container.
You can also put it in proper zip-lock bags and airtight containers and freeze it for up to 3 months.
How To Eat?
Given that brown rice is a healthier option, although the taste may be quite different, you can replace white rice with it in any of the recipes below. [4]
You can also use it to add texture to vegan meatballs and veggie burgers. Additionally, you can mix in vegetables, brown rice, your favorite sauce, and some protein and make a delicious healthy grain bowl for yourself. Toasted brown rice is also used to make the famous Japanese Genmaicha Tea.


organicfacts--2020-06-26--What’s The Difference Between Raisins, Sultanas & Currants

They are deliciously sweet and moist in texture and are incredibly versatile in the kitchen .
We are talking about sultanas , raisins , and currants that are different types of dried fruits , more specifically dried grapes , which you find in several dishes right from your oatmeal , salads , to your favorite desserts .
They may be packed with more or less the same kind of vitamins , minerals , and antioxidants but still have attributes that make them different from one another .
What are they , you ask ?
Let us find out .
Raisins @ @ @ @ @ @ @ kinds of dried grapes .
Although subtle , their differences mainly lie in their taste , texture , and color .
Understanding what makes them distinct from each other can be a bit confusing given that they mean different things in different parts of the world .
In most parts of the world , particularly in the United States of America raisins , and sultanas are both one and the same thing – raisins .
The only way you can distinguish one from another is by their color .
Sultanas are known as @ @ @ @ @ @ @ parts of the world , the type of grape and processing method used is what differentiates a raisin from a sultana .
Currants , on the other hand , are obtained by drying a variety of grapes known as Black Corinth , which are a particular variety of small , seedless grapes .
• How are they made ?
: Produced from a range of grapes varieties , raisins are made by either traditionally sun-drying the grapes or by artificially dehydrating them .
These varieties include Moscatel , Thompson seedless , Muscat , @ @ @ @ @ @ @ are predominantly produced in the US , Turkey , Australia , and Greece .
• Color : Usually , raisins are dark in color and soft in texture and are larger in size when compared to sultanas and currants .
• Texture : They are chewy and have texture .
• Taste : They are naturally sweet .
While baking , sometimes raisins are soaked in liquors like rum , brandy , or almond-flavored Amaretto , which further enhances its flavor .
• How are they made ?
: Sultanas are made from @ @ @ @ @ @ @ produced in Turkey .
However , the most common type of grapes in the US that are used to make sultanas are the Thomson seedless variety .
These take a longer time to dry- nearly three weeks .
• Color : They are dried seedless white grapes , which are often known as golden raisins because of their color that sets them apart from the rest .
They owe their light color to the oil-based solution that is typically applied to the grapes prior to the drying process .
It is also the @ @ @ @ @ @ @ to them during this process that gives them the light golden color .
• Texture : They are plumper and juicier than raisins and currants .
• Taste : They are sweeter than raisins and currants .
• How are they made ?
: Currants are made by drying a variety of grapes known as Black Corinth and Carina , which are small , seedless grapes .
Originally cultivated in the south of Greece , particularly in the island of Zante , which has given it its name , Zante currants .
They @ @ @ @ @ @ @ • Color : They are dark red in color .
• Taste : They have a sweet and intense tangy flavor and are usually used in traditional cakes and several savory dishes .
Are They Really That Different ?
Sultanas , raisins , and currants , despite their differences in appearance , taste , and texture , have more or less the same nutrition profile .
After grapes undergo the drying process , they shrink in size and what you get is a nutrient-dense dried fruit that has more vitamins , minerals , @ @ @ @ @ @ @ .
According to the data provided by the Australian government on dry fruits , the nutrient variations between each of the three is minuscule .
The natural sugar content in each of them is quite high and lies between 60 to 75 % , which means they need to be consumed in moderate quantities .
The data also suggests how each of them is rich in potassium and fiber and is a great source of antioxidants .
They are incredibly versatile in the kitchen and can be used in a plethora of dishes @ @ @ @ @ @ @ delicacies , salads , and savory dishes .
When not using them , they need to be stored in a cool , dry , and dark place as direct sunlight can cause it to further dry out .
If you wish to keep them for a longer duration , it is advisable to transfer it in an airtight container or a freezer bag and refrigerate .

by Ishani Bose last updated - ✓ Evidence Based
They are deliciously sweet and moist in texture and are incredibly versatile in the kitchen. We are talking about sultanas, raisins, and currants that are different types of dried fruits, more specifically dried grapes, which you find in several dishes right from your oatmeal, salads, to your favorite desserts. They may be packed with more or less the same kind of vitamins, minerals, and antioxidants but still have attributes that make them different from one another. What are they, you ask? Let us find out.
Raisins vs Sultanas vs Currants
Raisins, sultanas, and currants are different kinds of dried grapes. Although subtle, their differences mainly lie in their taste, texture, and color. Understanding what makes them distinct from each other can be a bit confusing given that they mean different things in different parts of the world. In most parts of the world, particularly in the United States of America raisins, and sultanas are both the same thing – raisins. The only way you can distinguish one from another is by their color. Sultanas are known as golden raisins. However, in other parts of the world, the type of grape and processing method used is what differentiates a raisin from a sultana. Currants, on the other hand, are obtained by drying a variety of grapes known as Black Corinth, which are a particular variety of small, seedless grapes.
Raisins
How are they made?: Produced from a range of grapes varieties, raisins are made by either traditionally sun-drying the grapes or by artificially dehydrating them. These varieties include Moscatel, Thompson seedless, Muscat, Lexia, and Waltham Cross, which are predominantly produced in the US, Turkey, Australia, and Greece. [1]
Produced from a range of grapes varieties, raisins are made by either traditionally sun-drying the grapes or by artificially dehydrating them. These varieties include Moscatel, Thompson seedless, Muscat, Lexia, and Waltham Cross, which are predominantly produced in the US, Turkey, Australia, and Greece. Color: Usually, raisins are dark in color and soft and are larger when compared to sultanas and currants.
Usually, raisins are dark in color and soft and are larger when compared to sultanas and currants. Texture: They are chewy and have a wrinkled texture.
They are chewy and have a wrinkled texture. Taste: They are naturally sweet. While baking, sometimes raisins are soaked in liquors like rum, brandy, or almond-flavored Amaretto, which further enhances its flavor.
Sultanas
How are they made?: Sultanas are made from green seedless grapes. They are mainly produced in Turkey. However, the most common type of grapes in the US that are used to make sultanas are the Thomson seedless variety. These take a longer time to dry- nearly three weeks.
Sultanas are made from green seedless grapes. They are mainly produced in Turkey. However, the most common type of grapes in the US that are used to make sultanas are the Thomson seedless variety. These take a longer time to dry- nearly three weeks. Color: They are dried seedless white grapes, which are often known as golden raisins because of their color that sets them apart from the rest. They owe their light color to the oil-based solution that is typically applied to the grapes before the drying process. It is also the preservative, sulfur dioxide that’s added to them during this process that gives them the light golden color. [2]
They are dried seedless white grapes, which are often known as golden raisins because of their color that sets them apart from the rest. They owe their light color to the oil-based solution that is typically applied to the grapes before the drying process. It is also the preservative, sulfur dioxide that’s added to them during this process that gives them the light golden color. Texture: They are plumper and juicier than raisins and currants.
They are plumper and juicier than raisins and currants. Taste: They are sweeter than raisins and currants.
Currants
How are they made?: Currants are made by drying a variety of grapes known as Black Corinth and Carina, which are small, seedless grapes. Originally cultivated in the south of Greece, particularly in the island of Zante, which has given it its name, Zante currants. They are dried for nearly three weeks.
Currants are made by drying a variety of grapes known as Black Corinth and Carina, which are small, seedless grapes. Originally cultivated in the south of Greece, particularly in the island of Zante, which has given it its name, Zante currants. They are dried for nearly three weeks. Color: They are dark red.
They are dark red. Texture: They have a lovely chewy texture.
They have a lovely chewy texture. Taste: They have a sweet and intense tangy flavor and are usually used in traditional cakes and several savory dishes.
Are They Really That Different?
Sultanas, raisins, and currants, despite their differences in appearance, taste, and texture, have more or less the same nutrition profile. After grapes undergo the drying process, they shrink in size and what you get is a nutrient-dense dried fruit that has more vitamins, minerals, fiber, and electrolytes than normal grapes. According to the data provided by the Australian government on dry fruits, the nutrient variations between each of the three is minuscule. The natural sugar content in each of them is quite high and lies between 60 to 75 %, which means they need to be consumed in moderate quantities. The data also suggests how each of them is rich in potassium and fiber and is a great source of antioxidants. [3] [4] [5] [6]
They are incredibly versatile in the kitchen and can be used in a plethora of dishes right from oatmeal, snacks, baked delicacies, salads, and savory dishes. When not using them, they need to be stored in a cool, dry, and dark place as direct sunlight can cause it to further dry out. If you wish to keep them for a longer duration, it is advisable to transfer it in an airtight container or a freezer bag and refrigerate.


organicfacts--2020-06-12--A Step-by-Step Guide To Cut A Papaya

A Step-by-Step Guide To Cut A Papaya

A tropical fruit of orange , yellow , and green hues , papayas are known to have a velvety , butter-like texture and a mild to fairly sweet taste .
Unripe papayas , however , can have little to no taste at all .
Green papayas feature a lot in Asian cuisine and are known to have quite a crunchy texture that goes perfectly well with nuts in salads .
Apart from featuring in different cuisines because of its wonderful flavor , papayas are known for their numerous health benefits , which you can read in our article , 10 @ @ @ @ @ @ @ So with all these aspects of the fruit taken into consideration , let ’ s look at the basics like how to choose papaya , cut it , eat it and store it among other things .
How you cut papaya depends on how you wish to serve it .
If you wish to have it plain , that is just as it is , you can simply slice it across vertically or horizontally , use a spoon to scoop out the seeds , and then have it directly off the skin .
@ @ @ @ @ @ @ fruit salad then you will have to cut it in chunks .
Let us take a look at the following FAQs to best understand the process of cutting papaya in detail .
Papayas are of different kinds but the two main ones are the Kapaho and the Mexican varieties .
While the former is known to have grown in Hawaii and Costa Rica and is small or medium in size , not to forget sweet in taste , the latter is larger and known to have a bland flavor .
When you go @ @ @ @ @ @ @ few things to keep in mind while choosing one .
• The first and foremost step before cutting papaya is to choose the right kind .
By right kind , we mean papaya that is fairly ripe .
• Look for papayas that are yellow or little greenish in color to completely ripen at home .
• Avoid papayas that have bruises , cuts , or , and that are too soft on the exterior .
• Avoid purchasing papayas that possess a soft flesh near the stem end .
• At the @ @ @ @ @ @ @ at the base of the papaya where the stem was attached .
If you see it , don ’ t buy the fruit .
When Do You Know A Papaya Is Ripe ?
The first feature that gives away the ripeness of papaya , is the color of the skin .
If the skin color is turning from green to yellow , you know that the papaya in question is ripening .
Secondly , the papaya should not be too hard , but firm enough to yield to pressure .
This means that @ @ @ @ @ @ @ skin of the fruit , it should sink slightly .
Hard papaya means it isn ’ t ripe .
The skin should be smooth and have no blemishes whatsoever .
It shouldn ’ t be shriveled as well .
That means it could be overripe .
Another indicator is the smell .
If the papaya has a mild sweet scent near the stem , buy it .
If it has no smell , it means it isn ’ t ripe .
If it has a strong disagreeable smell , then avoid it completely @ @ @ @ @ @ @ is by placing it in a brown paper bag and letting it be that way for a few days .
People mostly prefer to peel the skin of the papaya and eat it .
The skin of the fruit isn ’ t poisonous , which means it can be eaten but just as in the case of other fruits like a banana or sweet lime , it is preferable to eat only the flesh and not the skin .
Anyway , before peeling and cutting the papaya , first , rinse it thoroughly @ @ @ @ @ @ @ clean paper towel , wipe the fruit dry and start to peel it .
Hold the fruit vertically to peel the papaya .
Take the knife and run it down the skin of the papaya in long slices .
Ensure you do not try to slice it too deeply as that will cause a lot of the fruit to be lost in the bargain .
If you find it difficult to use a knife , use a vegetable peeler instead to remove the skin .
On the other hand , you can choose @ @ @ @ @ @ @ then use the knife to peel off the skin of each of the slices .
How To Cut The Papaya Into Chunks ?
• Step 1 : To begin with it , first , place the papaya on a cutting board and cut it in half lengthwise by using a large , sharp knife .
• Step 2 : Now separate the papaya into two halves .
• Step 3 : Scrape out the seeds using a large spoon .
Try not throwing the seeds as they are edible and exceptionally nutritious when @ @ @ @ @ @ @ they have quite a strong flavor , which doesn ’ t make them too palatable .
• Step 4 : At this point , you can choose to scoop out the flesh of the papaya using an ice cream scoop .
You can also simply use your spoon to scoop out the flesh of the papaya and eat it .
• Step 5 : If you want to cut it into chunks , slice the papayas , and then peel off the skin of each of them delicately using a knife .
Thereafter @ @ @ @ @ @ @ and cut them into small to medium-sized chunks .
Alternatively , you can peel the skin of the papaya , soon after cutting the whole fruit into two halves as explained in Step 1 .
Then turn each of the halves over and cut them into wedges as thick or thin as you prefer .
You can further cut them into cubes or chunks if you want .
There are many ways to eat papaya .
Here ’ s our article , How To Eat Papaya , that will give you different ideas @ @ @ @ @ @ @ ripened , papaya will spoil easily if it is not stored properly .
The best thing to do would be to eat the papaya right away but if you have to store it , it would be ideal to refrigerate it .
Not only will it stay for long this way but will taste better when served cold .
If you wish to freeze it , you can place cut papayas in rigid airtight containers or properly zip-locked plastic freezer bags .

by Ishani Bose last updated - ✓ Evidence Based
A tropical fruit of orange, yellow, and green hues, papayas are known to have a velvety, butter-like texture and a mild to fairly sweet taste. Unripe papayas, however, can have little to no taste at all. Green papayas feature a lot in Asian cuisine and are known to have quite a crunchy texture that goes perfectly well with nuts in salads. Apart from featuring in different cuisines because of its wonderful flavor, papayas are known for their numerous health benefits, which you can read in our article, 10 Good Reasons You Should Eat Papaya. So with all these aspects of the fruit taken into consideration, let’s look at the basics like how to choose papaya, cut it, eat it and store it among other things. [1]
How to Cut A Papaya?
How you cut papaya depends on how you wish to serve it. If you wish to have it plain, that is just as it is, you can simply slice it across vertically or horizontally, use a spoon to scoop out the seeds, and then have it directly off the skin. But if you want to have a fruit salad then you will have to cut it in chunks. Let us take a look at the following FAQs to best understand the process of cutting papaya in detail.
How To Choose Papaya?
Papayas are of different kinds but the two main ones are the Kapaho and the Mexican varieties. While the former is known to have grown in Hawaii and Costa Rica and is small or medium in size, not to forget sweet in taste, the latter is larger and known to have a bland flavor. When you go to buy papaya, here are a few things to keep in mind while choosing one.
The first and foremost step before cutting papaya is to choose the right kind. By right kind, we mean papaya that is fairly ripe.
Look for papayas that are yellow or little greenish in color to completely ripen at home.
Avoid papayas that have bruises, cuts, or blemishes, and that are too soft on the exterior.
Avoid purchasing papayas that possess a soft flesh near the stem end.
At the same time, look for any molds at the base of the papaya where the stem was attached. If you see it, don’t buy the fruit.
When Do You Know A Papaya Is Ripe?
The first feature that gives away the ripeness of papaya, is the color of the skin. If the skin color is turning from green to yellow, you know that the papaya in question is ripening. Secondly, the papaya should not be too hard, but firm enough to yield to pressure. This means that if you press your finger to the skin of the fruit, it should sink slightly. Hard papaya means it isn’t ripe. The skin should be smooth and have no blemishes whatsoever. It shouldn’t be shriveled as well. That means it could be overripe. Another indicator is the smell. If the papaya has a mild sweet scent near the stem, buy it. If it has no smell, it means it isn’t ripe. If it has a strong disagreeable smell, then avoid it completely. The best way to ripen papaya is by placing it in a brown paper bag and letting it be that way for a few days.
How To Peel A Papaya?
People mostly prefer to peel the skin of the papaya and eat it. The skin of the fruit isn’t poisonous, which means it can be eaten but just as in the case of other fruits like a banana or sweet lime, it is preferable to eat only the flesh and not the skin. Anyway, before peeling and cutting the papaya, first, rinse it thoroughly under running water. Then with a clean paper towel, wipe the fruit dry and start to peel it. Hold the fruit vertically to peel the papaya. Take the knife and run it down the skin of the papaya in long slices. Ensure you do not try to slice it too deeply as that will cause a lot of the fruit to be lost in the bargain. If you find it difficult to use a knife, use a vegetable peeler instead to remove the skin. On the other hand, you can choose to cut the papaya into slices and then use the knife to peel off the skin of each of the slices.
How To Cut The Papaya Into Chunks?
Step 1: To begin with it, first, place the papaya on a cutting board and cut it in half lengthwise by using a large, sharp knife.
To begin with it, first, place the papaya on a cutting board and cut it in half lengthwise by using a large, sharp knife. Step 2: Now separate the papaya into two halves.
Now separate the papaya into two halves. Step 3: Scrape out the seeds using a large spoon. Try not throwing the seeds as they are edible and exceptionally nutritious when added to your diet. However, they have quite a strong flavor, which doesn’t make them too palatable. [2]
Scrape out the seeds using a large spoon. Try not throwing the seeds as they are edible and exceptionally nutritious when added to your diet. However, they have quite a strong flavor, which doesn’t make them too palatable. Step 4: At this point, you can choose to scoop out the flesh of the papaya using an ice cream scoop. You can also simply use your spoon to scoop out the flesh of the papaya and eat it.
At this point, you can choose to scoop out the flesh of the papaya using an ice cream scoop. You can also simply use your spoon to scoop out the flesh of the papaya and eat it. Step 5: If you want to cut it into chunks, slice the papayas, and then peel off the skin of each of them delicately using a knife. Thereafter, take each of the slices individually and cut them into small to medium-sized chunks. Alternatively, you can peel the skin of the papaya, soon after cutting the whole fruit into two halves as explained in Step 1. Then turn each of the halves over and cut them into wedges as thick or thin as you prefer. You can further cut them into cubes or chunks if you want. There are many ways to eat papaya. Here’s our article, How To Eat Papaya, that will give you different ideas and ways to relish the fruit.
How To Store Papaya?
Once ripened, papaya will spoil easily if it is not stored properly. The best thing to do would be to eat the papaya right away but if you have to store it, it would be ideal to refrigerate it. Not only will it stay for long this way but will taste better when served cold. If you wish to freeze it, you can place cut papayas in rigid airtight containers or properly zip-locked plastic freezer bags.


organicfacts--2020-07-03--Mulberry Tree Leaf: Benefits & Uses

Mulberry Tree Leaf: Benefits & Uses

Mulberry is one of the hardiest trees , requiring very little care .
It is best known for its juicy , flavorful fruits .
But the leaf of the mulberry tea can be just as useful .
Interestingly , it was mulberry leaves which were highly prized centuries ago .
The Chinese used these leaves to feed silkworms .
As a result , the mulberry tree became a critical part of the Chinese silk trade .
Today we use the leaves in other ways , mostly for dietary supplements and as tea leaves .
There are three types of mulberry @ @ @ @ @ @ @ black .
They are named according to the color of the fruit .
The leaves are very similar with just minute variations .
Mulberry leaves are used in traditional Asian medicine for its beneficial properties .
Many of these have since been proven in clinical trials .
Some of the top benefits of mulberry leaves are : Mulberry tree leaf has been used in traditional Asian medicine to treat diabetes .
Its efficacy has consequently held true in scientific trials .
A 2017 study published in PLoS One found that mulberry leaf extract @ @ @ @ @ @ @ carbohydrate-heavy meal .
The study concluded that the extract may have multiple modes of action , including slowing down the absorption of glucose from the gut .
Multiple studies have shown that mulberry leaves can be beneficial for our cardiovascular health .
A 2018 study , published in the journal Pharmaceutical Biology , concluded that phenolics and flavonoids present in the leaf reduce cardiometabolic risks .
Another study published in BioMed Research International found that these antioxidants work by decreasing serum triglyceride , CRP , and LDL levels .
Mulberry tree leaf has @ @ @ @ @ @ @ with obesity .
An animal trial published in Experimental Biology and Medicine found that mulberry leaf extract worked through multiple channels in reducing obesity and related complications .
This included the reduction of plasma triglyceride , adipocyte size , liver lipid peroxidation levels , and improved hepatic steatosis .
The anti-inflammatory properties of mulberry are credited for its ability to reduce risks for chronic diseases .
A study published in the Journal of Functional Foods found that mulberry leaf extract helped in decreasing the impact of inflammatory compounds like cytokines .
This could @ @ @ @ @ @ @ conditions and inflammations like arthritis , fibrosis , diabetes , and cancer .
Since the study was based on a dose-dependent regime of mulberry extract , homemade alternatives like mulberry teas could help in achieving similar results .
Mulberry leaves have long been considered beneficial in traditional Chinese medicine in treating chronic diseases .
A review published in the Journal of Traditional and Complementary Medicine covered different researches ( including clinical and lab researches ) on mulberry extract .
The study found that mulberry could help in preventing and managing different types of @ @ @ @ @ @ @ with drugs in creating better immunity .
Mulberry tree leaves are the sole food source of silkworms .
But they have many uses beyond that .
As explained above , mulberry leaves have been used for centuries in Asian cultures for their medicinal properties .
These are also used for culinary purposes .
The young tender leaves can be cooked and eaten .
You can use it in place of grape leaves when making our Dolma recipe .
It is most commonly consumed in the US as a dietary supplement .
Another popular @ @ @ @ @ @ @ brewing the dried leaves in a tea .
Mulberry tree leaf tea is very easy to make .
You just need to steep the tea leaves or tea bags in hot water .
The tea is made from the dried leaves .
In the US , you can buy the tea from certified herbalists or order them online .
You can quite easily get mulberry leaf teabags .
When buying the tea , we recommend that you look for organic brands .
Mulberry trees are relatively new to the American landscape .
But @ @ @ @ @ @ @ and foragers .
The hardy tree is easy to grow and almost indestructible .
If you are foraging for the leaf , you should know how to identify it .
Fortunately , the leaves are similar .
So , you don ’ t need a different guide for each type !
To identify the leaves , here ’ s a short guide : Shape : There is no uniform shape in mulberry leaves , not even in the same tree .
A leaf can have five , three , two , or no @ @ @ @ @ @ @ heart-shaped or oval with toothed edges .
The leaves often have deep lobes .
Symmetry : Mulberry leaves are rarely symmetrical .
You may find a rare almost perfectly symmetrical three-lobed leaf .
The lobes are often distributed unevenly on each side .
Texture : Mulberry tree leaves are usually hairy on the top and downy at the bottom .
The texture can differ minutely between the different types of mulberries .
Word of Caution : We don ’ t have long-term studies on the side-effects of eating mulberry leaves or drinking its @ @ @ @ @ @ @ of Chinese traditional medicine for centuries .
Hence , we advise caution when taking this tea .
Pregnant women and children should avoid the tea since there are no long-term studies on its safety .
You should also keep in mind that mulberry leaves are known to lower the blood sugar .
As always , talk to a doctor before including it to your diet if you are on any medication .

by Paromita Datta last updated - ✓ Evidence Based
Mulberry is one of the hardiest trees, requiring very little care. It is best known for its juicy, flavorful fruits. But the leaf of the mulberry tea can be just as useful. Interestingly, it was mulberry leaves which were highly prized centuries ago. The Chinese used these leaves to feed silkworms. As a result, the mulberry tree became a critical part of the Chinese silk trade. Today we use the leaves in other ways, mostly for dietary supplements and as tea leaves.
There are three types of mulberry trees – red, white, and black. They are named according to the color of the fruit. The leaves are very similar with just minute variations.
Benefits of Mulberry Tree Leaf
Mulberry leaves are used in traditional Asian medicine for its beneficial properties. Many of these have since been proven in clinical trials. Some of the top benefits of mulberry leaves are:
Lower Blood Sugar
Mulberry tree leaf has been used in traditional Asian medicine to treat diabetes. Its efficacy has consequently held true in scientific trials. A 2017 study published in PLoS One found that mulberry leaf extract may reduce blood glucose response after a carbohydrate-heavy meal. The study concluded that the extract may have multiple modes of action, including slowing down the absorption of glucose from the gut. [1]
Promote Heart Health
Multiple studies have shown that mulberry leaves can be beneficial for our cardiovascular health. A 2018 study, published in the journal Pharmaceutical Biology, concluded that phenolics and flavonoids present in the leaf reduce cardiometabolic risks. Another study published in BioMed Research International found that these antioxidants work by decreasing serum triglyceride, CRP, and LDL levels. [2] [3]
May Help Reduce Obesity
Mulberry tree leaf has shown potential in reducing weight and dealing with obesity. An animal trial published in Experimental Biology and Medicine found that mulberry leaf extract worked through multiple channels in reducing obesity and related complications. This included the reduction of plasma triglyceride, adipocyte size, liver lipid peroxidation levels, and improved hepatic steatosis. [4]
Reducing Risk for Chronic Diseases
The anti-inflammatory properties of mulberry are credited for its ability to reduce risks for chronic diseases. A study published in the Journal of Functional Foods found that mulberry leaf extract helped in decreasing the impact of inflammatory compounds like cytokines. This could make the extract very effective against chronic conditions and inflammations like arthritis, fibrosis, diabetes, and cancer. Since the study was based on a dose-dependent regime of mulberry extract, homemade alternatives like mulberry teas could help in achieving similar results. [5]
Chemopreventive Potential
Mulberry leaves have long been considered beneficial in traditional Chinese medicine in treating chronic diseases. A review published in the Journal of Traditional and Complementary Medicine covered different researches (including clinical and lab researches) on the mulberry extract. The study found that mulberry could help in preventing and managing different types of cancers. The review recommended combining it with drugs in creating better immunity. [6]
Uses of Mulberry Tree Leaf
Mulberry tree leaves are the sole food source of silkworms. But they have many uses beyond that. As explained above, mulberry leaves have been used for centuries in Asian cultures for their medicinal properties. These are also used for culinary purposes. The young tender leaves can be cooked and eaten. You can use it in place of grape leaves when making our Dolma recipe. It is most commonly consumed in the US as a dietary supplement. Another popular way of using mulberry leaves is by brewing the dried leaves in a tea.
How to Make Mulberry Tree Leaf Tea?
Mulberry tree leaf tea is very easy to make. You just need to steep the tea leaves or tea bags in hot water. The tea is made from the dried leaves. In the US, you can buy the tea from certified herbalists or order them online. You can quite easily get mulberry leaf teabags. When buying the tea, we recommend that you look for organic brands.
Mulberry Tree Leaf Tea Recipe Mulberry leaf tea has a sweet flavor with just a slightly bitter edge. The tea is very easy to make with just steeping the leaves in hot water. 5 from 1 vote Print Pin Cook Time: 3 minutes Steeping time: 5 minutes Servings: 1 cup Author: Paromita Datta [7] [8] Pin Ingredients 1 tsp mulberry tea leaves or
1 mulberry leaf teabag
1 cup water filtered
honey or lemon optional Instructions Mulberry tea is best made with water at 160-200 degrees F. To do that, bring a cup of water to boil. Let it cool for just a minute.
Add tea leaves to a teapot and pour over the hot water. Alternatively, you can steep a tea bag in a cup of hot water.
Let the tea leaves steep for 3-5 minutes. If using a teapot, strain the tea into a teacup.
Your tea is ready! Mulberry leaf tea is usually taken without any additives. But you can add honey or lemon if you want. Notes If you find the tea too strong, try steeping for a shorter period next time. Keep in mind that a teabag takes less time when you dip it repeatedly in the hot water.
How to Identify a Mulberry Tree Leaf?
Mulberry trees are relatively new to the American landscape. But it is becoming increasingly popular among permaculturists and foragers. The hardy tree is easy to grow and almost indestructible. If you are foraging for the leaf, you should know how to identify it. Fortunately, the leaves are similar. So, you don’t need a different guide for each type! To identify the leaves, here’s a short guide:
Shape: There is no uniform shape in mulberry leaves, not even in the same tree. A leaf can have five, three, two, or no lobes at all. Mulberry leaves are heart-shaped or oval with toothed edges. The leaves often have deep lobes.
Symmetry: Mulberry leaves are rarely symmetrical. You may find a rare almost perfectly symmetrical three-lobed leaf. The lobes are often distributed unevenly on each side.
Texture: Mulberry tree leaves are usually hairy on the top and downy at the bottom. The texture can differ minutely between the different types of mulberries.
Word of Caution: We don’t have long-term studies on the side-effects of eating mulberry leaves or drinking its tea, although it has been part of Chinese traditional medicine for centuries. Hence, we advise caution when taking this tea. Pregnant women and children should avoid the tea since there are no long-term studies on its safety. You should also keep in mind that mulberry leaves are known to lower the blood sugar. As always, talk to a doctor before including it to your diet if you are on any medication.


organicfacts--2020-07-07--8 Types Of Millets That You Can Include In Your Diet

When you think of millets , the one variety that instantly comes to mind is foxtail millets .
This is because they are considered as one of the oldest cultivated millets and are also easily available everywhere .
But , that is not the case with all the other varieties of the grain .
Yes , there are other types of millets that are relatively unknown .
Chances are that you may have known about them but weren ’ t aware of them being a type of millet Millets may be an ancient grain but they are coming up in @ @ @ @ @ @ @ substitute to cereals that have a high glycemic index such as rice and wheat .
No wonder then that most dieticians recommend adding millets to your diet , particularly if you wish to lose weight and manage diabetes .
They are known to benefit our health in myriad ways .
Our article , 5 Amazing Benefits Of Millet , will explain in detail why including this cereal in your daily diet is good for you .
But won ’ t it be nice to know the different types of millets with its variances @ @ @ @ @ @ @ texture , and use ?
Come let us take a look at each one of them in detail .
Millets are broadly divided into two major categories-naked and husked grains .
Naked variety : The predominant varieties under this category include finger millet , pearl millet , and sorghum .
They do not contain any of the hard indigestible husks in them .
This means that they do not need to be processed after they get harvested .
They can directly be used after they are cleaned .
Husked variety : The husked @ @ @ @ @ @ @ an indigestible seed coat , which can not be consumed until and unless the husk is removed .
These include kodo millet , foxtail millet , and little millet among others .
Now let us look at the different types of millets individually , shall we ?
Local name : Finger millet , which is popularly known as ragi and nachni , is a gluten-free grain that is a great alternative to rice and wheat because of its nutritional value .
Region : It is a cereal crop grown in the arid and @ @ @ @ @ @ @ Color : It is either white or brown in color .
Nutrient value and health benefit : It is a nutrient-dense cereal with a long shelf life and is a recommended source of nutrition for people with diabetes and high cholesterol .
A 2013 research published by a team of Indian researchers shows how finger millet is richer in fiber , minerals , and amino acids than white rice and how including it in one ’ s daily diet can help regularize blood sugar and cholesterol levels .
How to use : You @ @ @ @ @ @ @ finger millet flour right from savory pancakes ( dosas ) , cookies , cakes , and porridge .
Local name : It is alternatively known as Kangni ( in India ) , Italian millet , and German millet .
Region : It is native to Southern Asia .
Color : Its color ranges from pale yellow to orange , red , brown , or black .
Taste : It has a mild taste and takes on the taste of whatever you serve it with .
Nutrition value and health benefit : Foxtail millet @ @ @ @ @ @ @ is rich in iron and calcium .
It is because of this that it ’ s considered to be an immunity-boosting food .
It has a glycemic index ranging between 54 to 68 , which is lower than even sorghum that has a GI of 70 , leave alone rice and wheat , which are definitely likely to have a higher value .
How to use : Foxtail millet works best as a substitute for white rice .
You can use it to make any kind of rice preparation you want , but @ @ @ @ @ @ @ use for boiling .
Ideally , for every one cup of foxtail millet , you use 2 cups of water .
Local name : It is also known as bajra .
Region : Pearl millet needs well-drained sandy or light loams to grow .
It can survive in soil that has low pH levels and fertility .
It can not thrive in standing water and is a drought-resistant crop .
It is a warm-season crop and is grown mainly in Africa , the Indian subcontinent , and southeast coastal plains of the United @ @ @ @ @ @ @ be pale yellow , brown , grey , slate blue , white , or purple .
Nutrition value and health benefit : Like every other millet , it is said to be rich in iron , calcium , fiber , potassium , magnesium , and protein .
However , according to a study published by a team of Indian researchers in the Journal of Pharmaceutical Science pearl millet is said to have iron content that is 8 times more than in rice .
This grain too has a low GI index and is @ @ @ @ @ @ @ .
It also makes for a great lactagogue , which is an agent that promotes the secretion of milk .
That is why it is fed to cows to induce lactation and help in the secretion of milk .
How to use : Pearl millet is usually grounded to flour , which is then used to make bread or flatbreads ( chapatis ) , muffins , biscuits , cookies , and the like .
Once ground , the flour can last up to 15 days .
Local name : It is also known @ @ @ @ @ @ @ found and grown mainly in tropical and subtropical regions of Africa and Asia .
Color : Sorghum grain color is described as yellow , cream , white , hetero-white , bronze , lemon yellow , orange , reddish-brown , hetero-yellow , dark-red , white-brown , pearly-white , or chalky-white .
Nutrition value and health benefit : Sorghum is an ancient grain with a high nutritional value .
According to the USDA , sorghum is rich in iron , calcium , magnesium , phosphorus , potassium , copper , manganese , selenium , thiamin @ @ @ @ @ @ @ grain is rich in antioxidants like phenolic acids , flavonoids , and tannins .
Thus , by including this grain in one ’ s diet , one can keep oxidative stress and inflammations at bay , which are the predominant cause for chronic diseases .
Moreover , its rich fiber and protein content helps to keep the gut healthy , blood sugar levels stabilized , and body weight managed .
How to use : You can consume it wholly or by grinding it into flour .
This grain can be cooked like quinoa @ @ @ @ @ @ @ .
Its flour is used to make gluten-free bread and flatbreads .
It is also used as a syrup , which is later used to sweeten processed foods .
Apart from its use in food , it is also used as a natural and cost-effective fuel source .
Here is our article , Gluten-Free Sorghum Flour : Health Benefits & Uses , that will explain why including this grain in your daily diet may prove beneficial .
Local name : It is also known as Sanva and madira in India .
Region : @ @ @ @ @ @ @ but can thrive in any moist cultivated and waste areas .
Color : It is white or yellow in color .
Taste : It tastes like broken rice .
However , you can not cook it into separate grains like long-grained rice .
Nutrition value and health benefit : Its nutrition profile is not very different from the other millets .
This type of millet is also rich in calcium , phosphorus , magnesium , iron , protein , potassium , and dietary fiber among other things .
It is rich in antioxidants @ @ @ @ @ @ @ protect the body from damage and disease .
How to use : It can be used to make porridge , both salty and savory .
It is usually fed to kids as it is easy to bite .
Moreover , it is also used to make savory pancakes , which are also known as dosa and cheelas in India .
Local name : It is also known as Common millet , broomcorn millet , Kashfi millet , hog millet , red millet , and white millet .
Region : It is a drought-resistant @ @ @ @ @ @ @ arid regions of India , Nepal , China , Russia , Ukraine , Belarus , the Middle East , Turkey , the United States , and Russia .
Color : The color varies from yellow , white cream , orange , red , brown to black .
Taste : It is highly alkaline , easy to digest , and has a slightly nutty flavor .
Nutrition value and health benefit : It consists of a special kind of fat known as lecithin , which is essential in the cells of the body .
@ @ @ @ @ @ @ millet , helps it support the neural health system in the body .
It is also rich in vitamin B-complex and minerals like phosphorus , calcium , zinc and iron , and other essential amino acids like methionine and cysteine .
Furthermore , like the general millet profile , it has a low glycemic index , which helps to manage blood sugar levels and reduce the risk of diabetes .
How to use : Proso millet can be used for human consumption , livestock feed , and birdseed .
Like foxtail millet , @ @ @ @ @ @ @ substitute for rice .
You can also grind it into flour to bake flatbreads and bread , or included in salads like tabbouleh as an add-in .
It is also used to brew beer .
Local name : It is also known as Kutki ( in India ) Region : Little millet is grown in both temperate and tropical regions .
It is mostly grown in East Asia .
Color : It is either straw white or grey .
Taste : It tastes like quinoa or couscous .
Nutrition value and health benefit @ @ @ @ @ @ @ reducing the risk of diabetes , controlling cholesterol and triglyceride levels and maintaining sound gut health due to its high fiber content .
How to use : It is used as the perfect replacement for rice and can also be used to make porridge , upma ( a form of thick porridge usually made with semolina ) , dhoklas ( vegetarian culinary dish usually made with a fermented batter derived from rice and split chickpeas ) , idlis ( soft & fluffy steamed cake typically made of fermented rice & lentil batter ) @ @ @ @ @ @ @ addition of tofu and vegetables .
It also acts as a perfect add-in to salads .
Local name : It is also known as cow grass , rice grass , or ditch millet .
Region : It is mostly found and grown in the tropical regions of Africa .
Color : Kodo millet varies in color from being light brown to dark grey .
Nutrition value and health benefits : Kodo millets have a high fiber and protein content and are extremely beneficial for postmenopausal women suffering from metabolic diseases .
It is @ @ @ @ @ @ @ reduce the risk of a lot of lifestyle-related diseases .
It is also known to be rich in calcium and phosphorus among other vitamins and minerals and is said to improve bone health and reduce the risk of arthritis .
How to use : You can use kodo millet wholly as a replacement to rice or grind it as flour to make flatbreads , bread , and other baked goods .
Fermented kodo millets like most other millets act as a natural probiotic .
They are , thus , used to make a @ @ @ @ @ @

by Ishani Bose last updated - ✓ Evidence Based
When you think of millets, the one variety that instantly comes to mind is foxtail millets. This is because they are considered as one of the oldest cultivated millets and are also easily available everywhere. But, that is not the case with all the other varieties of the grain. Yes, there are other types of millets that are relatively unknown. Chances are that you may have known about them but weren’t aware of them being a type of millet
Millets may be an ancient grain but they are coming up in a big way recently as a gluten-free substitute to cereals that have a high glycemic index such as rice and wheat. No wonder then that most dieticians recommend adding millets to your diet, particularly if you wish to lose weight and manage diabetes. They are known to benefit our health in myriad ways. Our article, 5 Amazing Benefits Of Millet, will explain in detail why including this cereal in your daily diet is good for you. But won’t it be nice to know the different types of millets with its variances in size, color, taste, texture, and use? Come let us take a look at each one of them in detail.
Types of Millets
Millets are broadly divided into two major categories-naked and husked grains. [1]
Naked variety: The predominant varieties under this category include finger millet, pearl millet, and sorghum. They do not contain any of the hard indigestible husks in them. This means that they do not need to be processed after they get harvested. They can directly be used after they are cleaned.
Husked variety: The husked ones, on the contrary, contain an indigestible seed coat, which cannot be consumed until and unless the husk is removed. These include kodo millet, foxtail millet, and little millet among others.
Now let us look at the different types of millets individually, shall we?
Finger Millet
Local name: Finger millet, which is popularly known as ragi and nachni, is a gluten-free grain that is a great alternative to rice and wheat because of its nutritional value.
Scientific name: Eleusine coracana
Region: It is a cereal crop grown in the arid and semiarid areas in Africa and Asia.
Color: It is either white or brown in color.
Taste: It has a unique, rustic taste.
Nutrient value and health benefit: It is a nutrient-dense cereal with a long shelf life and is a recommended source of nutrition for people with diabetes and high cholesterol. A 2013 research published by a team of Indian researchers shows how finger millet is richer in fiber, minerals, and amino acids than white rice and how including it in one’s daily diet can help regularize blood sugar and cholesterol levels. [2]
How to use: You can make a variety of delicacies with finger millet flour right from savory pancakes (dosas), cookies, cakes, and porridge.
Foxtail Millet
Local name: It is alternatively known as Kangni (in India), Italian millet, and German millet.
Scientific name: Setaria italica
Region: It is native to Southern Asia.
Color: Its color ranges from pale yellow to orange, red, brown, or black.
Taste: It has a mild taste and takes on the taste of whatever you serve it with.
Nutrition value and health benefit: Foxtail millet is a popular type of millet that is rich in iron and calcium. It is because of this that it’s considered to be an immunity-boosting food. It has a glycemic index ranging between 54 to 68, which is lower than even sorghum that has a GI of 70, leave alone rice and wheat, which are definitely likely to have a higher value. [3] [4]
How to use: Foxtail millet works best as a substitute for white rice. You can use it to make any kind of rice preparation you want, but be wary of how much water you use for boiling. Ideally, for every one cup of foxtail millet, you use 2 cups of water.
Pearl Millet
Local name: It is also known as bajra.
Scientific name: Pennisetum glaucum
Region: Pearl millet needs well-drained sandy or light loams to grow. It can survive in soil that has low pH levels and fertility. It cannot thrive in standing water and is a drought-resistant crop. It is a warm-season crop and is grown mainly in Africa, the Indian subcontinent, and southeast coastal plains of the United States.
Color: Pearl millet can be pale yellow, brown, grey, slate blue, white, or purple.
Taste: It has a subtle nutty flavor.
Nutrition value and health benefit: Like every other millet, it is said to be rich in iron, calcium, fiber, potassium, magnesium, and protein. However, according to a study published by a team of Indian researchers in the Journal of Pharmaceutical Science pearl millet is said to have iron content that is 8 times more than in rice. This grain too has a low GI index and is a recommended cereal for those with diabetes. It also makes for a great lactagogue, which is an agent that promotes the secretion of milk. That is why it is fed to cows to induce lactation and help in the secretion of milk. [5] [6]
How to use: Pearl millet is usually grounded to flour, which is then used to make bread or flatbreads (chapatis), muffins, biscuits, cookies, and the like. Once ground, the flour can last up to 15 days.
Sorghum
Local name: It is also known as jowar.
Scientific name: Sorghum bicolor
Region: It is found and grown mainly in tropical and subtropical regions of Africa and Asia.
Color: Sorghum grain color is described as yellow, cream, white, hetero-white, bronze, lemon yellow, orange, reddish-brown, hetero-yellow,dark-red,white-brown, pearly-white, or chalky-white.
Taste: It has a mild, earthy flavor.
Nutrition value and health benefit: Sorghum is an ancient grain with a high nutritional value. According to the USDA, sorghum is rich in iron, calcium, magnesium, phosphorus, potassium, copper, manganese, selenium, thiamin, niacin, and riboflavin. This grain is rich in antioxidants like phenolic acids, flavonoids, and tannins. Thus, by including this grain in one’s diet, one can keep oxidative stress and inflammations at bay, which are the predominant cause for chronic diseases. Moreover, its rich fiber and protein content helps to keep the gut healthy, blood sugar levels stabilized, and body weight managed. [7] [8] [9]
How to use: You can consume it wholly or by grinding it into flour. This grain can be cooked like quinoa or rice, or popped like popcorn. Its flour is used to make gluten-free bread and flatbreads. It is also used as a syrup, which is later used to sweeten processed foods. Apart from its use in food, it is also used as a natural and cost-effective fuel source.
Here is our article, Gluten-Free Sorghum Flour: Health Benefits & Uses, that will explain why including this grain in your daily diet may prove beneficial.
Barnyard Millet
Local name: It is also known as Sanva and madira in India.
Scientific name: Echinochloa esculenta
Region: It is mostly grown in tropical Asia but can thrive in any moist cultivated and waste areas.
Color: It is white or yellow in color.
Taste: It tastes like broken rice. However, you cannot cook it into separate grains like long-grained rice.
Nutrition value and health benefit: Its nutrition profile is not very different from the other millets. This type of millet is also rich in calcium, phosphorus, magnesium, iron, protein, potassium, and dietary fiber among other things. It is rich in antioxidants that help reduce oxidative stress and eventually protect the body from damage and disease. [10]
How to use: It can be used to make porridge, both salty and savory. It is usually fed to kids as it is easy to bite. Moreover, it is also used to make savory pancakes, which are also known as dosa and cheelas in India.
Proso Millet
Local name: It is also known as Common millet, broomcorn millet, Kashfi millet, hog millet, red millet, and white millet.
Scientific name: Panicum miliaceum
Region: It is a drought-resistant crop, grown mainly in dry and arid regions of India, Nepal, China, Russia, Ukraine, Belarus, the Middle East, Turkey, the United States, and Russia.
Color: The color varies from yellow, white cream, orange, red, brown to black.
Taste: It is highly alkaline, easy to digest, and has a slightly nutty flavor.
Nutrition value and health benefit: It consists of a special kind of fat known as lecithin, which is essential in the cells of the body. The high content of lecithin in this millet, helps it support the neural health system in the body. It is also rich in vitamin B-complex and minerals like phosphorus, calcium, zinc and iron, and other essential amino acids like methionine and cysteine. Furthermore, like the general millet profile, it has a low glycemic index, which helps to manage blood sugar levels and reduce the risk of diabetes. [11] [12]
How to use: Proso millet can be used for human consumption, livestock feed, and birdseed. Like foxtail millet, it too can be used as a substitute for rice. You can also grind it into flour to bake flatbreads and bread, or included in salads like tabbouleh as an add-in. It is also used to brew beer.
Little Millet
Local name: It is also known as Kutki (in India)
Scientific name: Panicum sumatrense
Region: Little millet is grown in both temperate and tropical regions. It is mostly grown in East Asia.
Color: It is either straw white or grey.
Taste: It tastes like quinoa or couscous.
Nutrition value and health benefit: It is nutrient-dense and aids in reducing the risk of diabetes, controlling cholesterol and triglyceride levels and maintaining sound gut health due to its high fiber content. [13]
How to use: It is used as the perfect replacement for rice and can also be used to make porridge, upma (a form of thick porridge usually made with semolina), dhoklas (vegetarian culinary dish usually made with a fermented batter derived from rice and split chickpeas), idlis (soft & fluffy steamed cake typically made of fermented rice & lentil batter), and falafel of sorts with the addition of tofu and vegetables. It also acts as a perfect add-in to salads.
Kodo Millet
Local name: It is also known as cow grass, rice grass, or ditch millet.
Scientific name: Paspalum scrobiculatum
Region: It is mostly found and grown in the tropical regions of Africa.
Color: Kodo millet varies in color from being light brown to dark grey.
Nutrition value and health benefits: Kodo millets have a high fiber and protein content and are extremely beneficial for postmenopausal women suffering from metabolic diseases. It is rich in phytochemicals and antioxidants that help reduce the risk of a lot of lifestyle-related diseases. It is also known to be rich in calcium and phosphorus among other vitamins and minerals and is said to improve bone health and reduce the risk of arthritis. [14]
How to use: You can use kodo millet wholly as a replacement to rice or grind it as flour to make flatbreads, bread, and other baked goods. Fermented kodo millets like most other millets act as a natural probiotic. They are, thus, used to make a lot of non-dairy probiotic beverages.


organicfacts--2020-07-08--How To Cook Oysters & 5 Easy Recipes

How To Cook Oysters & 5 Easy Recipes

We can thank the legendary Italian lover Giacomo Casanova for oyster ’ s reputation as an aphrodisiac .
The legendary Italian lover reportedly ate as many as 50 oysters for breakfast and credited these with his sexual prowess .
Oysters have been prized for their ability to boost one ’ s libido , from the ancient Romans to modern Valentine Day menu-planners .
They ’ ve also always enjoyed a special place in our culinary tradition , loved by kings , lovers , Gods , and the common man .
Purists prefer their oyster raw .
The delicate seafood only @ @ @ @ @ @ @ light dressing , if at all .
But the FDA warns against raw oysters because they can be contaminated with naturally occurring bacteria , vibrio vulnificus .
These bacteria cause infection which can turn fatal in some cases .
People with low immunity , children , and pregnant women should not eat raw oysters .
So , forget the purists and snobs .
And don ’ t hesitate to cook your oysters .
We have 5 easy oyster recipes to get you started .
Oysters can be tricky to cook .
Like most @ @ @ @ @ @ @ .
Hence , they must be cooked carefully .
Then there is the hard shell to deal with .
But once you get the hang of it , oysters are actually incredibly easy to make , quick , delicious , and a sure-fire people pleaser .
Before you start cooking your oysters , you need to know how to buy , clean , and shuck them .
So , here ’ s a short primer : You can get oysters at retail stores .
But many people prefer buying them from a reputable @ @ @ @ @ @ @ best to pick a place with a good turnover so that you know they are stocking the freshest produce .
• The oysters should be on a bed of ice .
• It should not smell fishy .
Rather , it should have that fresh off-the-sea smell .
• It should feel heavy when compared to its size .
This would indicate plump flesh within and enough of the water that feeds it .
• Avoid shells that are gaping or sound hollow when you tap them .
• Look for the freshest @ @ @ @ @ @ @ harvest date .
Fishmongers are legally required to carry them .
If yours does not show you the tags even when asked , it ’ s time to look for a different fishmonger .
Toss out any oysters with open shells .
Clean the oyster under freshwater , washing them rigorously .
You can use a hard brush to clean the grit .
Do not use soap .
You can store the oysters in your fridge for up to a week .
But don ’ t let them get dry .
Bung them @ @ @ @ @ @ @ damp tea towel and stick them in the fridge .
Many people are intimidated by the hard shell of the oyster , unsure of the right method of opening them .
But all you need is a tea towel and an oyster knife .
If you don ’ t have one ( and why would you ) a paring knife , table knife , or even a flat-head screwdriver would do just as well .
Here ’ s a step-by-step guide on shucking or opening the oyster shell .
• You will need @ @ @ @ @ @ @ shell can be .
You can hold it in your gloved hands , but this can put your palm in danger of an accidental cut .
For a newbie , it ’ s better to place the oyster on a towel or rag on a counter and use the same to hold the oyster from the top .
• Place the oyster flat side down and the cupped side up .
• Hold the oyster at the wider end .
Insert your knife between the shells at the narrow pointy end .
• @ @ @ @ @ @ @ opening up the shell .
• Now you have to loosen the flesh inside .
Slide the knife gently under the flesh , loosening it from the flesh as you go .
• You can serve them raw in the shell , or take out the flesh and cook it .
Oysters are cooked with or without their shells .
The shells open up as they cook .
You can fry , broil , bake , or fry them .
We have picked 5 most popular recipes to help you out .
If @ @ @ @ @ @ @ but don ’ t want to spend your time slaving in the kitchen , scalloped oysters are the way to go .
This recipe follows the basic tenet of using just a few ingredients to showcase the star of the show , the oysters .
To make this oyster casserole , you line a buttered baking dish with crushed-buttered saltine crackers .
Spread a layer of freshly shucked oysters , reserving the liquid .
Dot it liberally with butter , salt , pepper , and parsley .
Repeat the alternate layers of crackers @ @ @ @ @ @ @ and pepper .
Finally , pour over a mix of oyster liquid and cream at the top .
Bake in a preheated oven , at 350 degrees Fahrenheit , till the top puffs up .
Serve it warm with a sprinkling of parsley .
Fried oysters are a popular appetizer .
You can also make it at home .
We have a delicious recipe that gets its kick from a spiced marinate .
Our version has a jazzed up breadcrumb coating that adds to the vow factor .
It is best to bake @ @ @ @ @ @ @ than the aesthetic aspect , the shells make a lovely bowl for each oyster .
Place the shells with their oysters on a baking tray .
You can place them on a bed of salt or uncooked rice to help balance them .
Top the oysters with some scant herbed butter or shredded cheese of your choice .
Other topping options include bacon , onion , or spinach .
Just make sure that you don ’ t put too much of it .
Top this with some breadcrumbs .
Place these in the @ @ @ @ @ @ @ till the breadcrumbs turn golden-brown .
Sprinkle with fresh parsley before serving .
You broil the oysters using the same recipe as baked oysters .
Alternately , toss the oysters ( with some of their liquid ) with herbs like oregano , parsley , and thyme .
Add some olive oil and white wine vinegar .
Spread on a shallow baking dish and top with parmesan cheese and breadcrumbs .
Broil until the top is golden-brown and bubbling .
Serve warm with some crusty bread .
The method is pretty much the same @ @ @ @ @ @ @ oil .
Dredge the drained oysters through seasoned flour , followed by dunking in beaten eggs , and then coat with breadcrumbs .
You can jazz up the breadcrumbs with parmesan cheese .
Pan fry these in a pan , in about an inch of hot oil .
After about a minute or more , turn over the oysters with a pair of tongs .
They should have a golden-brown crust .
You can serve it with just a squeeze of lime or with a lemon butter sauce .
These are our top @ @ @ @ @ @ @ .
Fried , baked , broiled , or scalloped , oysters are delicious .
As we have shown , they are also pretty easy to prepare .
Which is your favorite ?
Share your favorite recipes with us in the comment section below .

by Paromita Datta last updated -
We can thank the legendary Italian lover Giacomo Casanova for oyster’s reputation as an aphrodisiac. The legendary Italian lover reportedly ate as many as 50 oysters for breakfast and credited these with his sexual prowess. Oysters have been prized for their ability to boost one’s libido, from the ancient Romans to modern Valentine Day menu-planners. They’ve also always enjoyed a special place in our culinary tradition, loved by kings, lovers, Gods, and the common man.
Purists prefer their oyster raw. The delicate seafood only needs the barest spritz of lime or light dressing, if at all. But the FDA warns against raw oysters because they can be contaminated with naturally occurring bacteria, vibrio vulnificus. These bacteria cause infection which can turn fatal in some cases. People with low immunity, children, and pregnant women should not eat raw oysters. So, forget the purists and snobs. And don’t hesitate to cook your oysters. We have 5 easy oyster recipes to get you started. [1]
How to Cook Oysters?
Oysters can be tricky to cook. Like most seafood, oysters are delicate in flavor. Hence, they must be cooked carefully. Then there is the hard shell to deal with. But once you get the hang of it, oysters are actually incredibly easy to make, quick, delicious, and a sure-fire people pleaser. Before you start cooking your oysters, you need to know how to buy, clean, and shuck them. So, here’s a short primer:
Buying Oysters
You can get oysters at retail stores. But many people prefer buying them from a reputable seafood market or shop. It is best to pick a place with a good turnover so that you know they are stocking the freshest produce.
The oysters should be on a bed of ice.
It should not smell fishy. Rather, it should have that fresh off-the-sea smell.
It should feel heavy when compared to its size. This would indicate plump flesh within and enough of the water that feeds it.
Avoid shells that are gaping or sound hollow when you tap them.
Look for the freshest produce. Check the tag for the harvest date. Fishmongers are legally required to carry them. If yours does not show you the tags even when asked, it’s time to look for a different fishmonger.
Cleaning & Storing Oysters
Toss out any oysters with open shells. Clean the oyster under freshwater, washing them rigorously. You can use a hard brush to clean the grit. Do not use soap. You can store the oysters in your fridge for up to a week. But don’t let them get dry. Bung them in a container, cover with a damp tea towel and stick them in the fridge.
Shucking Oyster
Many people are intimidated by the hard shell of the oyster, unsure of the right method of opening them. But all you need is a tea towel and an oyster knife. If you don’t have one (and why would you) a paring knife, table knife, or even a flat-head screwdriver would do just as well. Here’s a step-by-step guide on shucking or opening the oyster shell.
You will need something to hold the oyster as the shell can be slippery. You can hold it in your gloved hands, but this can put your palm in danger of an accidental cut. For a newbie, it’s better to place the oyster on a towel or rag on a counter and use the same to hold the oyster from the top.
Place the oyster flat side down and the cupped side up.
Hold the oyster at the wider end. Insert your knife between the shells at the narrow pointy end.
Slide the knife along the side, opening up the shell.
Now you have to loosen the flesh inside. Slide the knife gently under the flesh, loosening it from the shell as you go.
You can serve them raw in the shell, or take out the flesh and cook it.
Cooking Oysters
Oysters are cooked with or without their shells. The shells open up as they cook. You can fry, broil, bake, or steam them. We have picked 5 most popular recipes to help you out.
Scalloped Oysters
If you want to impress your guests, but don’t want to spend your time slaving in the kitchen, scalloped oysters are the way to go. This recipe follows the basic tenet of using just a few ingredients to showcase the star of the show, the oysters. To make this oyster casserole, you line a buttered baking dish with crushed-buttered saltine crackers. Spread a layer of freshly shucked oysters, reserving the liquid. Dot it liberally with butter, salt, pepper, and parsley. Repeat the alternate layers of crackers and oysters with butter, salt, and pepper. Finally, pour over a mix of oyster liquid and cream at the top. Bake in a preheated oven, at 350 degrees Fahrenheit, till the top puffs up. Serve it warm with a sprinkling of parsley.
Fried Oysters
Fried oysters are a popular appetizer. You can also make it at home. We have a delicious recipe that gets its kick from a spiced marinate. Our version has a jazzed up breadcrumb coating that adds to the vow factor.
Fried Oyster Recipe The perfect fried oysters are crispy on the outside and buttery soft on the inside. 0 from 0 votes Print Pin Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Servings: 6 people Author: Paromita Datta [2] [3] Pin Ingredients 30 shucked oysters
1/2 cup buttermilk
1 tsp [4] garlic powder
1 tsp paprika
1 tsp oregano dried
1 egg
1 cup [5] all-purpose flour
1 cup Panko breadcrumbs
3 tbsp grated parmesan
500 ml refined oil peanut or sunflower
[6] salt and pepper to taste Instructions Marinate the shucked oysters in a mix of buttermilk, garlic powder, paprika, and oregano. Take them out after 5 minutes and then drain.
Now make three stations for coating the oysters. You will need two plates and a shallow dish for this. The first plate will contain flour, seasoned with salt and pepper. Beat the egg with a little water or milk in the shallow dish. The third plate is for the breadcrumbs. Add the parmesan to jazz it up.
Dredge the marinated oysters in the seasoned flour, followed by a dip in beaten eggs, then a final coating of breadcrumbs. You can use a tong to move around the oysters. Place all your breaded oysters on a plate.
Pour the oil into a Dutch oven, a large stockpot, or a deep pan. Heat the oil to 350-375 degrees Fahrenheit. To check drop a piece of bread. It will float on top, getting a fried brown color.
Deep fry the breaded oysters in the hot oil. In 2-3 minutes they will turn golden brown. Take out the deep-fried oysters and drain on a paper towel.
Serve the fried oysters with a sauce of your choice.
Baked oysters
It is best to bake the oysters in their shell. Other than the aesthetic aspect, the shells make a lovely bowl for each oyster. Place the shells with their oysters on a baking tray. You can place them on a bed of salt or uncooked rice to help balance them. Top the oysters with some scant herbed butter or shredded cheese of your choice. Other topping options include bacon, onion, or spinach. Just make sure that you don’t put too much of it. Top this with some breadcrumbs. Place these in the oven and bake at 425 degrees Fahrenheit till the breadcrumbs turn golden-brown. Sprinkle with fresh parsley before serving.
Charbroiled oysters
You broil the oysters using the same recipe as baked oysters. Alternately, toss the oysters (with some of their liquid) with herbs like oregano, parsley, and thyme. Add some olive oil and white wine vinegar. Spread on a shallow baking dish and top with parmesan cheese and breadcrumbs. Broil until the top is golden-brown and bubbling. Serve warm with some crusty bread.
Pan-Fried Oysters
The method is pretty much the same as fried oysters, only with less oil. Dredge the drained oysters through seasoned flour, followed by dunking in beaten eggs, and then coat with breadcrumbs. You can jazz up the breadcrumbs with parmesan cheese. Pan fry these in a pan, in about an inch of hot oil. After about a minute or more, turn over the oysters with a pair of tongs. They should have a golden-brown crust. You can serve it with just a squeeze of lime or with a lemon butter sauce.
These are our top 5 oyster recipes to get you started. Fried, baked, broiled, or scalloped, oysters are delicious. As we have shown, they are also pretty easy to prepare. Which is your favorite? Share your favorite recipes with us in the comment section below.