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Nami-Nami peakokk 2013-01-03 01:27:17 |
Ja siin meie endi Tuuli väga tore kirjatükk: Mida oodata toiduaastast 2013 | |
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Nami-Nami peakokk 2013-01-03 15:54:51 |
THE NEW YORK TIMES: After Crispy Pig Ears, 10 Trends for 2013 Autor: JULIA MOSKIN IN our newly omnivorous nation, restaurant trends often have the same viral spread and short life span as boy bands — witness 2011’s crispy pig ears and sea buckthorn berries. Eating around the country on reporting trips in 2012, I saw food lovers everywhere embracing new interpretations of farm-to-table and nose-to-tail as fast as they came along. But along with the flashes in the pan, I saw some new developments that seem to have both legs and merit. In the big picture, Nordic naturalism (with its embrace of ancient, earthy and cold-weather foods) and Spanish modernism (which celebrates intense flavors and technical skills) are surging as American chefs return from internships abroad at places like Noma, Mugaritz and Arzak. Closer up, in kitchens and on plates, I noted 10 food trends we will taste more of in 2013. There are tastes for all persuasions, and enough strong runners-up to fill the menu of a Brooklyn pop-up: pine needles, pimentón, horseradish, seaweed, uni, poutine, American cheese, Spanish ham, whey, ashes and fish milt (translation: sperm). LONG-AGED MEAT In slower times, a 21-day aging process for steak was considered long and luxurious. First the needle moved to 28 days, then 45, and now a full 240. At Carnevino in Las Vegas, I tasted prime beef that had spent eight months in the cooler, where it had dried, concentrated and developed a fatty minerality. It was redolent of earth and mold, with a hint of town dump that made it irresistible (think of Gorgonzola). And now chefs outside the steakhouse tradition are getting into old meat. At Blanca, in Brooklyn, Carlo Mirarchi makes fetish objects of 85-day-old beef and lamb cuts. And at Saison, in San Francisco, Joshua Skenes ages ducks for 21 days, until the meat is practically spoon-tender and deeply funky. SMOKED EVERYTHING Two nights in San Francisco, two different dinner menus, two near-identical crocks of pebble-size smoked potatoes. In leading-edge restaurants like State Bird Provisions and Bar Tartine, smoking isn’t just for meat anymore. Smoked cream, ice cream and cr?me fra?che are the new normal on pastry menus, because cream is easy to smoke in a small kitchen, and rich enough to pick up the flavor well. At Fatty ’Cue, in the West Village, the phenomenal Fatty manhattan cocktail is made with smoked Cherry Coke. Also noted: smoked cauliflower at Farmhouse at Bedford Post, in Westchester County; smoked corn at Goose and Gander, in Napa Valley, Calif.; and smoked maple cream at Corton, in TriBeCa. SUNFLOWER POWER We swam in sunchoke foams, soups and purées last year, perhaps because of the vegetable’s taste, which combines potato and artichoke with a hint of water chestnut; or because roasted brussels sprouts finally became boring; or because the sunchoke dovetails with the pursuit of indigenous produce. The sunchoke is the root of a sunflower (Helianthus tuberosus) that is native to the eastern United States. At Forage restaurant, a small (and small-plate) outpost of progressive cuisine in Salt Lake City, Viet Pham and Bowman Brown sent out a dessert of brown butter ice cream with sunchoke and walnut crumble. The experimental chef John Shields (now exploring restaurant spaces in Washington) provided a double-sunflower hit by using a crisp sunchoke “skin” as the shell of a cannoli stuffed with ricotta, chocolate and sunflower-seed purée; and at Atera in TriBeCa, Matthew Lightner presented multiple courses with sunchokes, sunflower petals and a toffee made of sunflower seeds. ARTISANAL SOFT-SERVE ICE CREAM Three momentous developments made 2012 the year to buy a soft-serve machine for your otherwise handcrafted restaurant — or, more likely, your fledgling food truck. First, the all-organic Straus Family Creamery, in Marin County, Calif., made its soft-serve mix nationally available; that’s what served at places like Zero Zero, in San Francisco, with a choice of sophisticated toppings like cocoa nibs and extra-virgin olive oil (great on vanilla ice cream). New York’s Big Gay Ice Cream Truck made national television and opened a second storefront, planting the seed for more groovy soft-serve trucks like the Twirl and Dip, in San Francisco, and the Cow Tipping Creamery, in Austin, Tex. And the Momofuku Milk Bar mini-chain, home of the influential pastry chef Christina Tosi, continued to grow in New York, bringing soft-serve flavors like salted pistachio caramel and guava horchata to the masses. CHICHARRONES The humble pork rind showed up in high-end company in 2012, in big crisp-fried sheets that showed off the extraordinary texture that can be achieved when fat meets fat. At Empellón Cocina, in the East Village, Alex Stupak took the classic Mexican taco filling of chicharrón and salsa verde, eliminated the tortilla and came up with an unforgettable bar snack. And it isn’t just pork: shards of Southern-fried chicken skin are a starter at Husk, in Charleston, S.C., and crisp fish skin made an amuse-bouche at Frej, in Brooklyn. Chicharrones were also spotted at Noble Pig (Austin), Seersucker (Brooklyn) and the disturbingly named Abattoir (Atlanta). RAW WINTER VEGETABLES Since 2011, when American chefs embarked on our national kale salad experiment, any vegetable, no matter how forbidding or indigestible, has become fair game for raw eating. No one has done more to promote the Martian-looking kohlrabi than the Chicago chef Stephanie Izard, who has made kohlrabi salad a seasonless standard at Girl & the Goat. Elsewhere, offerings include a course of impaled baby radishes, carrots, turnips and fennel from the gardens at Blue Hill at Stone Barns, in Pocantico Hills, N.Y. In Houston, Justin Yu’s minimalist plate of raw turnip and radish was one of the dishes that prompted an Internet uprising against his new restaurant Oxheart BARREL-AGED HOT SAUCE Hugh Acheson’s Empire State South, in Atlanta, is one of many Southern restaurants that set the national agenda this year. Grits and grains were explored; the potential uses of pimento cheese were mastered (straws, puffs, foam); country ham was added to every vegetable. Cutting through it all is a new generation of full-flavored hot sauces; Mr. Acheson’s is aged in oak barrels for sweet and fiery complexity. Home-brewed hot sauce is aged in discarded whiskey barrels at Vesta Dipping Grill, in Denver, and at Magnolia Pub and Brewery, in San Francisco, where the hot sauce is part of the larger craft-brew program. PIG TAILS After the headcheese revival of the aughts and the pig’s trotters craze of 2011, only one part of the animal remained to be discovered: the rich, bony and gelatinous tail (except for some deeply interior bits like the pig’s vocal cords and cervix, to which entire restaurants are devoted in Japan). At Coppa, in Boston, the coda is spit-roasted and served with pungent fruit mostarda, the perfect contrast; at Alla Spina, in Philadelphia, it’s fried and drizzled with fennel agrodolce; and the team at Animal, in Los Angeles, does it Buffalo style. FERMENTATION Chefs, remember when making a batch of pickle chips for your house burger was considered advanced artisanship? Now, pickling is baby steps; fermentation is where it’s at. (Fermentation is one method of pickling; it generates living bacteria.) Your peers are contemplating long-term bacterial activity like year-old kimchi (the draw at Muk Eun Ji in New York’s Koreatown), and consulting with the experts at the Cultured Pickle Shop, in Berkeley, on projects like pumpkin fermented with espelette pepper and scallion. David Chang has turned a whole chunk of his Momofuku empire in New York over to a fermenting lab, and Nicolaus Balla of Bar Tartine, in San Francisco, has a jump on the Eastern European tradition: he is already serving Hungarian-style stuffed red peppers. SALUMI 2.0 The nose-to-tail movement went off in two directions this year, providing an astounding range of new cured meats. One path was for advanced students of charcuterie and salumi, who mastered pancetta and p?té years back. Now they are making mortadella (at Bar Toma, in Chicago), ’nduja (at Cypress, in Charleston, S.C.) and ciauscolo (at Boccalone, in San Francisco). A few mavericks decided that the pig was over, branching out with octopus salami (Rosemary’s, in Greenwich Village), fig salami (a dessert from Charlito’s Cocina, a small New York producer) and daube glacé, a New Orleans classic of cool, jellied beef stew, now revived in that city at R’evolution. | |
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Nami-Nami peakokk 2013-01-05 18:47:00 |
Ten ingredients for 2013: Give your taste-buds a wake-up call | |
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Nami-Nami peakokk 2013-11-27 13:53:40 |
(Mõningate minupoolsete märkustega; fotod on FoodChannel.com lehelt artikli juurest).
FOODCHANNEL.COM JA 10 TOIDUTRENDI AASTAKS 2014
The Food Channel® & CultureWaves® on kirja pannud 10 olulisemat trendi, mida tarbijad, toitlustajad ja toidutootjad 2014. aastal arvesse peaksid võtma.
1. KESK-LÄÄS (USA piirkond). Endiselt on märksõnadeks kohalik (local) ja värske (farm fresh), aga fookuses on liha ja juurviljad, mis on Kesk-Läänes kergesti kättesaadavad.
Petipiimas leotatud ja seejärel paneeritud ja küpsetatud kana on Kesk-Läänes väga populaarne.
2. TEE ("Low tea"). Madalal kohvilaual serveeritav kerge eine, mille keskmes on hea tee. Vaata ka Nami-Nami uue kokaraamatu "Nami-Nami. Maailma maitsed 1" Inglise köögi peatükki ;)
3. NUTISÖÖJA (Distracted Dining) - restoranid on aru saanud, et mobiilihullud sööjad saavad korraga kasutada vaid ühte kätt - teises on ju nutitelefon! Võileivad, vräpid, suupisted on tõusuteel. AGA - samas on restoranid asunud looma mobiilivabu alasid ja äsja käis meediast läbi uudis ühest Tel Avivi restoranist, mis annab lausa 50% hinnaalandust neile, kes mobiili täitsa kinni panevad ja ainult toidule ja kaaslastele keskenduvad (loe siit).
4. LEIB kui keskne portsjoni/söögikorra osa (ilmselt on juttu siiski eelkõige nn valgest leivast). Erineva maitsega leivad, erineva kujuga leivad, lisaväärtusega leivad. Ka gluteenivabad leivad.
5. TOIDUINVESTEERINGUD. Finantsmaailm on aru saanud, et restoranidesse tasub investeerida, restoranide aktsiad on tõusuteel.
6. ETNO INSPIREERIB & TOIT GLOBALISEERUB. Üha rohkem globaalseid maitseid jõuab sööjateni, sh "sulatuskatla" ("melting pot") toidud, kus maailma erinevad maitsed ja vormid säilitavad oma algupärased elemendid. Trendi keskmes on India - Üha rohkem ja erinevaid India köögi maitseid on jõudnud USA sööjateni - aga tegelikult on trend paljuski ka maitsete-keskne: curry, kookos, ingver, küüslauk.
7. HÜBRIIDTOIDUD. Kooslused, kus lihavalgud ja köögiviljad on kokku pandud. Kui algselt oli see kavalate emade pärusmaa, kes üritasid köögivilju lihakastme sisse peita, siis nüüd on tegemist juba veidi laiema trendiga.
Seeneburger, kus burgerikotletis on umbes 50% liha ja 50% seeni.
8. KODUNE MOLEKULAARGASTRONOOMIA. Soolamine ja marineerimine on muutumas üha popimaks, soolatud ja marineeritud toidud jõuavad rohkemate restoranide menüüsse. Maitsetega manipuleeritakse rohkem.
Hoidistamine peaks eestlaste jaoks lihtne ja tuttav olema :)
9. TUGITOOLIOSTLEJA. Vajadus kellegi järele, kes toiduained ostab ja koju kätte toob, on tõusmas ja paljude jaoks hädavajalik. Toidukauba ostmine interneti või mobiiliäppide abil käib ka siia alla.
10. PÕNEVAD PAKENDID. Kui seni olid põnevad pakendid peamiselt väiketootjate ja väikeste partiide pärusmaa, siis nüüd on oodata suuremat tähelepanu pakenditele laiemalt. Mõjutajaks ilmselt Pinterest. "Craft everything" käib lisaks pakenditele ka kõiksugu toodete kohta - käsitsi tehtud šokolaadid, väiketootja õlled jne.
BOONUS:
VIRTUAALTOIT: 3D-printerid suudavad söödavast pastast printida välja igasuguse kujuga asju. Tasub silma peal hoida, eriti näiteks kondiitritel.
Põhjalikumad ülevaated leiad siit ja siit.
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Nami-Nami peakokk 2014-01-04 17:29:55 |
The next bite: A culinary forecast for 2014 What's cooking for the coming year? Comfort food and classic cookware are making big comebacks. Humble vegetables such as turnips are not just turning up at haute-starred restaurants -- they're also taking root on (gasp!) the dessert menus. These forecasts on fare spiced up the Culinary Institute of America's annual Worlds of Flavor conference held in California's Napa Valley in mid-November. CUISINE "What's near and what's far is constantly shifting," says Francis Lam, a judge on Top Chef Masters. Here are picks for top cuisines for 2014 -- and notable restaurants around the world to experience them. The predictions come from The Culinary Institute of America's recent Worlds of Flavor conference in California's Napa Valley. Peruvian cuisine combines ancient ingredients of the Incas with foods brought by Spanish conquistadors. "Peru offers tremendous diversity. Dishes reflect the sea, the Amazon jungle and the Andes mountains," explains Virgilio Martinez, chef/owner of Central Restaurante in Lima, Peru and Lima in London. "The country has thousands of varieties of potatoes and nearly equal variety of corn and quinoa." He showcases summit-to-sea abundance in causa, a potato dumpling stuffed with shrimp and avocado. Encompassing 7,000 islands, the Philippines maintain culinary traditions brought by Malay, Spanish, Chinese and American explorers and settlers. With the archipelago headlining on the news following Typhoon Haiyan, more chefs and foodies are focusing on boldly-spiced Filipino cuisine. The national dish is adobo, chicken or pork braised in garlic, oil, vinegar and soy sauce. The Filipino answer to spring rolls, lumpia, are commonly stuffed with pork and seafood. "It touches on all the flavor components," notes Chef King Phojanakong of Kuma Inn and Umi Nom in New York City. Showcasing pure, clean flavors and über-local foraged ingredients, the New Nordic Cuisine continues to enthrall diners and influence restaurateurs from Sydney to Singapore, including Blaine Wetzel of Willows Inn on Lummi Island near Seattle. Wetzel cites "backdoor inspiration" for his menu, "Letting the season speak to me and what I cook that day. We're the only place in the world with reef netting for salmon. We have kelp coated with herring roe plus berries, grasses, mushrooms. Sometimes we can make a dish just one week a year." "Turkey holds thousands of years of culture and each civilization left its culinary trace," remarks Mehmet Gürs, chef/owner of 10 restaurants in Istanbul including Mikla. The country melds cooking styles of Central Asia, the Middle East, the Mediterranean and the Balkans. Gürs works with anthropologists to document heritage dishes such as manti, a dumpling from Mongolia stuffed with lamb and served with house-smoked yogurt sauce from bufala milk. "But we don't want to be a museum restaurant -- we want to bring these recipes to life." We'll call it Next-Mex -- the modern metamorphosis of Mexican cuisine. "Mexican food incorporates new ingredients all the time. We need to keep authenticity but include new ideas," says Enrique Olvera, chef/owner of Pujol in Mexico City. His dishes build from indigenous edibles Mexico bestowed to the world -- corn, squash, tomatoes, chilis and chocolate. But Olvera catapults tradition into the 21st century. He coats smoked baby corn with coffee mayonnaise (plus light dusting of ground Oaxacan flying ants) and refines tacos by using tender suckling lamb, avocado cream and poblano pepper tortillas. News flash! Olvera plans to open a restaurant in New York City in Spring 2014. TRENDS According to presentations made by 60 of the world's best chefs, top food trends include: Comfort food gets classy: Chefs are taking down-home recipes upscale. Part of a chefs' collective called the Young Turks, Isaac McHale used crowd-funding to launch The Clove Club in East London. A menu fave: the buttermilk-fried chicken seasoned with fragrant pine salt. Fermentation: The same metabolic process that creates bread, cheese, pickles and wine is now transforming veggies such as turnips and string beans. "We get layers of flavor through fermentation," explains Cortney Burns, co-chef at Bar Tartine in San Francisco, where dishes often incorporate root vegetables fermented in beer mash. "The process is not just delicious, it's healthy." Root-to-leaf cooking: In the eco-embrace of waste-not, want-not, chefs strive to consume every part of a plant. At Pope Joan in Melbourne, Australia, chef/co-owner Matt Wilkinson whizzes carrot tops into a pesto that's tossed with carrots and served on smoked yogurt (another trend to watch). More quinoa: Just when you've gotten keen on these grain-like seeds in your local supermarket -- expect to see a rainbow of different varieties. More than 120 species of quinoa grow in the crop's native Andes. Chefs also are preparing quinoa in different ways. Stuart Brioza of State Bird Provisions in San Francisco first cooks it, then fries it to add toasty crunch to beef tartare. Pressure cookers: A favorite of your grandmothers, this venerable vessel can cook foods faster and enhance caramelization. Fans include Maxime Bilet, co-author of the award-winning Modernist Cuisine book series. "The pressure cooker acts like a still, concentrating flavors back into sauces. Otherwise, all the flavors you smell are gone." Bilet loves it for pot-au-feu. Vegetables for dessert: The early allure of vegetables balances sweetness in savory desserts such as steam-roasted Jerusalem artichokes tossed in licorice syrup and served alongside coconut custard and pineapple sorbet. "The dish recalls my childhood in Samoa," says Michael Meredith, chef/owner of Merediths in Auckland, New Zealand. Japan's rising star: With sushi as ubiquitous as burgers, Americans continue to look east for culinary inspiration. "Chefs are using Japanese ingredients with French techniques to create new dishes," notes Masayasu Yonemura of Restaurant Yonemura in Kyoto. He adapts tofu for sliders topped with sautéed foie gras and truffle sauce. MORE: Cross-cultural chefs define fusion at Worlds of Flavor | |
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Nami-Nami peakokk 2014-08-22 15:46:17 |
USA ajakiri BON APPETIT raporteerib: Top Restaurant Trends 2014
1. neoonsildid
2. etnotoidud
3. eriti peened lambid
4. vaadijoogikraanidd pole enam laua all peidus, vaid kenasti reas
5. esmakursuslaste stiilis sisekujundus
6. kunstipärased/stiilsed baari- ja kokteilimenüüd
7. laevakonteinerites baarid jms
8. klassikalised röstimismasinad (rotisserie)
9. kenad õllealused
10. popp tarkvara
11. munad
12. byali vesikringlid
13. vanade likööri- jm pudelite kasutamine vee serveerimiseks
14. näksisektsioon menüüdes
15. kohvikute disainitrendid
16. lihatrendid (Vt fotot ülal)
17. kirevad kiviplaadid
18. 1970ndad on tagasi - vähemalt kokteilimenüüdes (Harvey Wallbanger, Long Island Iced Tea, Grasshopper)
19. klopitud ricotta, lardo, või
20. üks õun päevas ehk siider
21. kunst seintel
22. sea urchin ehk merisiilikud menüüs
23. üleekspluateeritud restoranitrendid
24. muusikavalik
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Nami-Nami peakokk 2014-12-01 17:30:02 |
Fine Dining Lovers pani ritta 2015. a. trendid: 12 FOOD TRENDS COMING IN 2015
We’re nearing the end of 2014 and as we do more and more researchers start to lay their predictions on what food trends we can expect to appear in 2015.
The trends are predicted by Kara Nielsen, culinary director at the advertising agency Sterling Rice Group and offer a brief insight into what we might expect to see appearing in restaurants, kitchens and on supermarket shelves over the next 13 months.
We’ve collated the list of trends, which include more smoky flavours, fermented foods, coconut sugar and Matcha Japanese tea.
You can also watch Nielsen explaining her predictions in a video interview with Supermarket News.
Fotol on roos- ja lehtkapsa ristand 'kalette' :)
Top Food Trends for 2015
[b][/b]
1 - Broth - or the idea of sipping broth for health benefits is something to expect. Apparently we’ll all be standing around drinking fresh bone broth thanks to brands like Pacific Foods and their products like chicken and lemon grass broth in a carton.
2 - Gruit Ales - ales brewed by replacing hops with herbs and aromatic mixes. We’ve already seen this happening and recently highlighted a device that lets people inject aromatic flavours into their beer.
3 - Japanese Matcha Tea - Forget regular green tea, 2015 will be all about Matcha, a finely powdered Japanese tea that is said to have greater health benefits to regular teas.
4 - Coconut Sugar - another health driven trend as consumers look to substitute regular sugar with healthier alternatives.
5 - Fermented Foods - we’ve also noted this trend and brought you a pretty useful guide on how to start fermenting your own food at home.
6 - Marijuana Edibles - as more and more States start to legalise Marijuana, more and more shops offering edibles are opening. It’s perhaps the most interesting new food market to appear in recent years, with chefs working on new found ways of cooking with cannabis.
7 - Pistachios - apparently the new nut of the year will be the Pistachio so get ready for Pistachio butters, spreads, drips, oils and of course milks - as we type, a farmer somewhere is already searching for the teat of a pistachio to bring us gallons of it’s wonderful nutty milk.
8 - Filipino Cuisine - if last year was the rise of Latin America, apparently, 2015 will see us all gain a new found appreciation for Filipino food.
9 - Smoky Flavors - love this one, best one on the list - get ready for new found smokiness as chefs start to develop stronger techniques for adding wonderfully smoky flavours to foods.
10 - Grains - because it seems we all want to jump straight on board the latest grain train, expect way more for 2015. You may have only just learned how to say quinoa but it’s actually a 2014 grain. Look out for Kaniwa and Teff.
11 - Kalettes - this is an entirely new hybrid vegetable - a cross between brussels sprouts and kale.
12 - Same Day Food Delivery - a number of services, Amazon the most notable, are now stepping into the same-day food delivery markets. These services will expand, increase and speed up in 2015 as more and more of us choose to order fresh food daily from the services.
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Nami-Nami peakokk 2015-04-01 18:12:43 |
USA portaal Byrdie väidab, et lehtkapsas on niiiiii 2014 ja viis tänavust tervislikku trendirooga on järgmised: The Trendiest Health Foods of 2015
1. Ritsiklased (ingl. k. cricket)
2. Kondileem (retsept siin)
3. Maks, looduslik multivitamiin
4. Hapendatud toidud
5. Kollageen
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Abikokk 2015-04-01 23:01:35 |
[1quote]3. Maks, looduslik multivitamiin
4. Hapendatud toidud [/quote]
Nii et eestlase traditsiooniline toidulaud on so 2015! Maksasousti ja hapukapsast sööma!
:D Jazzino. teen. naudin. |
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Nami-Nami peakokk 2015-04-01 23:57:28 |
Rebane:
Nii et eestlase traditsiooniline toidulaud on so 2015! Maksasousti ja hapukapsast sööma!
:D[/quote]
Just. Seda enam, et meie hapukapsas on see täitsa naturaalne, mitte äädikaga turgutatud :)
[2quote]3. Maks, looduslik multivitamiin 4. Hapendatud toidud |
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