Grilling Kofta Kebabs

Kebabs are very famous throughout the world, whether you are in Asia or Europe you will find them. Almost every types of restaurant are serving Kebabs. They are available in food streets as well as in fine dining restaurants. There are various varieties of kebabs, but my personal favorite is Middle Eastern Kofta kebabs. They are must to try; you will never forget the taste. Today we will discuss the recipe of these delicious kebabs.

First thing you need to buy is meet, go to your butcher and ask him for one pound of ground beef and half a pound of lamb. You can buy any tender cut of beef, I prefer top sirloin its tender and cheap. For lamb, you should have the meat from his legs. Now mix both type of the meat properly.

For ingredients, you will need one medium sized yellow onion quartered, two cloves of garlic, one whole bunch of parsley stems removed, one slice of bread (toasted until browned and soaked in water until tender) and two lemons. For spices one and a half teaspoon of ground all spices (Mediterranean spices), a half teaspoon cayenne pepper, a half teaspoon of green cardamom, a half teaspoon of sumac, a half teaspoon on ground nutmeg, a half teaspoon of paprika.

Now place all of the vegetables onions, garlic, bread, and parsley and chop them until chopped very finally. Now add this paste, all the spices, juice of two lemons and all the minced meat on the food processor. Make sure to remove any excess water from the meat before mixing. Now mix until not all of these ingredients are mixed.

Remove the mixture from the food processor and place it on a large bowl. Take a fistful portion of the meat and mold it on a skewer. If you are using a wooden skewer make sure to soak them in water for at least an hours so that they don’t burn in the gas grill. Once all of the skewers are ready, lay them down on the tray with parchment paper.

Now start the gas grill, make sure to check the gas level of the propane tank but if you have a supply of a natural gas than you don’t need to worry. Turn on all the knobs of the gass and ignite the fire with help of lighter. Now clean the grates of gas grill and apply little bit of oil. Then heat the gas grill on a high flame for about ten minutes.

Now once your gas grill is hot enough turn the heat to medium and grill the kofta kebabs using best gas grills for four minutes on each side. When one side of the kofta kebab is grilled properly, turn it to the other side, apply the mixture of butter and chopped parsley with the help of a brush over the seared side.

Once your kebabs are ready, serve them immediately with pita bread, a Greek yogurt and a Mediterranean salad.

Why Choose a Cold Press Juicer

A recent advancement in the juicing industry has been the slow juicers or the cold press juicers. Also called the masticating juicers, this new technology is designed to provide its users with the freshest, most nutrient rich juices which can be stored for longer than traditionally extracted juices. Let’s look at some comparisons between cold press juicers and traditional juicers.

Basic Difference in Working

Cold press juicers have a metal screw auger which crushes fruits and squeezes them to extract juice. For those wondering how this is different from a traditional juicer, called centrifugal juicers, it is the metal auger which makes the distinction between the two. Centrifugal juicers have metal blades in place of an auger which spin at very high speeds to slice fruits to extract juice from them.

Speed

The metal screw auger in cold press juicers rotate at low revolutions per minute such as 40RPM or 60RPM. This slow spinning rotation speed is what sets the cold press juicer aside from traditional juicers because it ensures many elements essential to juice quality such as low heat emission and less oxidization. In contrast to this, centrifugal juicers are high speed juicers which have metal blades which spin at great speeds to process fruits. This high speed accounts for heat emission and sucking in air making the environment inside the juicer susceptible to oxidization. Although the motors of both slow and centrifugal juicers run at different speeds and RPMs, the overall time taken for both juicers to process the final batch of juice is on average similar.

Market Juices

You may be tempted to not spend money on a juicer as they are worth hefty amounts. Instead, you might be inclined towards regularly purchasing store-sold, factory-made juices. Generally store bought juices are not as nutritionally rich as the juice which you extract at home. Often they have preservatives and artificial flavor in them. Not to mention the sugar content in market juices peaks in unhealthy amounts. Organic and cold pressed juices cost a lot in stores, and a better long term solution would be to spend once on a machine and not have to spend again in the market.

Nutritional Content

Each part inside a cold press juicer is designed to protect the juice from harm such as early degeneration, oxidization, and damage to nutrients. The slow rotating metal auger in the juicer is responsible for not emitting as much heat as the metal blades of centrifugal juicers which means that the enzymes inside the juice in a cold press juicer are more immune to heat damage. Furthermore, cold press juicers have special installations and adaptations to ensure that they are air tight such as their fine strainers, closed valves, and augers which do not encourage air to be sucked inside as they rotate. This prevents oxidation of the juice as it is being juiced. Both these benefits of less heat and oxidation prevention mean that the minerals, vitamins, and antioxidants inside the juice are better protected from losing their potency. This means that the juice will be healthier, thicker, and have a longer shelf life. Not only this but juices processed in cold press juicers also taste better than regular juicers.

Myths and Facts about Pressure Cookers

Many people have been evading the use of pressure cookers due to the widespread myths surrounding them. It has been a general belief that pressure cookers are not only unsafe to use but the food cooked in them is also not safe to eat. Here we present the myths and facts related to pressure cookers so that you may decide yourself whether a pressure cooker is useful for you or not.

This is a common belief that when food is cooked in the pressure cooker there are chances of losing vitamins and nutrients. This is not true while cooking food in the cooker. In the cooker, when temperature rises, so does the pressure inside the cooker and this cooks the food faster. If you cook the food openly with high heat for the longer time, naturally this will leak all vitamins or nutrients out. In the pressure cooker, there is pressure inside the cooker which simultaneously cooks the food and does not evaporate the nutrients of the food.

A cooker is energy efficient; it takes less energy in the pressure cooker to cook as steam does not escape out. It is generally estimated that pressure cookers use one third of the time and energy required for cooking as compared to other conventional cooking methods. Moreover, it uses lesser water to cook and you may put a meal for the family in much lesser time. Even the spices and flavors used while cooking in a pressure cooker are used in a lesser quantity as pressure cooking enhances the flavors and using more of the spices would make the food taste stronger. Simultaneously, speed is the most important thing that’s why people want to use it. In meal preparation for the family, saving time is important for all of us. These modern electric pressure cookers save more than 70% of our time while we are cooking in the healthiest way.

Another myth related to pressure cookers is about their use being unsafe in terms of the cooker being exploded. Modern pressure cookers come equipped with a number of safety features which ensures that the pressure cookers are extremely safe to use.