 February 12, 2006 |
| | 
Safety First!
Know For
Sure! |
Sponsored by  |
 Frying Without Trans Fats
Trans fats are created when any liquid oils are made into solids by a process called partial hydrogenation. This increases shelf life and flavor stability, but at the cost of increased health risks. These fats have been found to raise blood levels of LDL (or “bad”) cholesterol. That means a significantly increased risk of heart disease.
Processed foods such as margarines and shortenings, French fries and other fried snack foods are big sources of trans fats, as are other non-fried snack chips, mayonnaise-type salad dressings, donuts, cookies, cakes, crackers, and microwave popcorn.
A new regulation requiring manufacturers to list trans fats on their retail products’ nutrition information panels doesn’t yet apply to foodservice products. However, foodservice operators know that they share the responsibility for providing good food that can be part of a healthy diet. For foodservice, the deep-fryer is the most visible source of trans fats—for operators and their customers.
Most of the 878,000 restaurants in the U.S. have fryers, and those fryers use almost 18,000 tons of fat each year, much of it partially hydrogenated fat and oils. These restaurants are looking at ways to reduce trans fats in their menu items without cutting out taste.
One alternative gaining interest is an oil called low-linolenic soybean oil, made from a specially-bred soybean. It was developed specifically to replace partially hydrogenated oils and can be used alone or in blends with other vegetable oils that have low or no trans fats to decrease or even eliminate trans fats in the foods fried in it.
For a free sample of one of these low-lin soybean oils, CLICK HERE ……. And, when you switch to trans-fat-free frying, be sure to tell your customers, with in-store signage or through your local press.
Chefs and Foodservice Operators...Learn more and apply for a Free Sample Case at www.ZeroTransSoy.com.
Sponsored by  |
Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
 Put Trans Fat Free Soybean Oils to the Test.
Not all trans fat free oils are created equal. Some raise the levels of unhealthy saturated fats. Some have a short fry-life. Some don’t have the neutral flavor you require. Chefs using new trans fat free soybean oils say they deliver. Click Here for a FREE SAMPLE of new Soybean Oil Solutions to trans fats.
Sponsored by  |
This Week's "Foodservice Daily" Newsletter: Rice. A World of Great Ideas!
Date: February 13, 2006 - February 17, 2006
Guest Host: USA Rice Federation
Theme: Rice. A World of Great Ideas. - Monday: Summer Picnic Salad; Caribbean Jerk Rice with Chicken.
- Tuesday: Roasted Vegetable Rice; Layered Rice Pesto and Pepper Bake.
- Wednesday: Florida Rice and Avocado Salad; Moroccan Lamb and Rice.
- Thursday: Antipasto Rice; California Walnut Rice Pita.
- Friday: Brown Rice Pancakes with Smoked Turkey and Cranberry; Crepes Stuffed with Grand Marnier Rice Pudding.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
 Resort Software
Our range of five recipe management products address the software needs of the entire foodservice industry, from the smallest one-person business to the largest industrial/institutional catering operations and hotel/casino complexes.
Register to WIN Resort Executive, the premier level product in the Resort Software recipe management range. The software features full recipe, menu and function costing for multiple sales outlets, market list production, labor costing and menu engineering. Resort Executive is the ideal program for Executive Chefs, Food & Beverage Analysts/Managers and Hotel Managers. A $1,000 value. Winner chosen on March 2nd.
Visit our Newest Market Place Vendors!
The next time you are looking for specialty foods, beverages, kitchenware, uniforms, services and more, please remember to support the sponsors who fund Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef. | Resort Executive Full recipe, menu and labor costing and menu engineering. Ideal for Executive Chefs, Food & Beverage Analysts/Managers and Hotel Managers |
 | VanillaShop Best Quality Madagascar Vanilla Beans and Natural Gourmet Vanilla Specialty. Recipes with Pictures, Vanilla Tips, Distinctive Gifts |
| Soyfoods Council Deep frying is one of the biggest sources of trans fats. Choose a frying oil that reduces trans fats without raising unhealthy saturated fats. |
Cool Things You Can Win at Chef2Chef.net
Resort Executive Full recipe, menu and labor costing and menu engineering. Ideal for Executive Chefs, Food & Beverage Analysts/Managers and Hotel Managers. Click for a chance to WIN a $1,000 Resort Executive Software Package for Foodservice Professionals
Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Sign up here!
The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. A MUST for every kitchen! Winners names will be drawn on March 1. Click Here to Win Yours!
Soyfoods Council Deep frying is one of the biggest sources of trans fats. Choose a frying oil that reduces trans fats without raising unhealthy saturated fats. Foodservice Professionals can Click Here for a Free Sample
Last Month Patrick Scargle, Ronald Robinson, Guido Lambelet and Jaime Miller all won a brand new TempGun from TempGun.com. Maybe you will win this month....Click Here Sponsored by |
Today's Recipe: Cilantro Lime Rice with Roasted Corn and Avocado Salad
Makes 6 to 8 servings
Ingredients: Salad:
8 ounces jasmine rice, uncooked
3/4 cup grilled chicken, cubed
3/4 cup roasted corn
1/2 cup roma tomatoes, seeded and diced
1/8 cup red onion, small dice
1 to 1 1/2 each avocados, diced
Dressing:
2/3 cup plain yogurt
1/4 cup cilantro leaves, fresh
1/8 cup lime juice, fresh
1/4 teaspoon kosher salt
3/4 teaspoon sugar
1 garlic clove
Preparation:
Cook rice in water or light stock according to package directions and cool immediately.
Combine all ingredients for dressing in a food processor and mix well, about 1 minute. Adjust taste as needed. Add dressing to rice and mix well.
Mix grilled chicken, roasted corn, tomatoes and onions with rice blend.
Serve salad with avocado as a garnish on top with a sprig of cilantro and a lime slice.
Chef Micheal Holleman from Indian Harvest Specialty Foods Sponsored by  |
Today's Top Forum Discussions What Makes Food Taste Good??
Herbes de Provence
Chinese At Home
February 2006: Chef Mike Polcyn
Question - Peppercorns & Seasalts
Quantity Per Person of Meat For a Wedding?
Prime Rib Help
Best Breakfast Torte Ever-Read Immed. by ChezTom
Would Like Your Best Hors D 'oeuvre Suggestions
if it works with vodka...
Got a Question or an Answer? Sign up today and participate in our Culinary Discussion Forums |
