Debbie andrews - Visionary Foods
How microwaves cook without heating the plate
Switch on a microwave oven, and you are switching on a powerful magnetic field which oscillates in the same frequency band that is used for radio broadcasts and radar. Microwaves in the field can be used to cook food rapidly by making the water molecules in the food vibrate at almost 2500 million times a second. This action absorbs energy from the magnetic field and heats the food.
As all the energy is absorbed by the food, and not wasted on heating the surrounding air or the oven itself, the process is far quicker and more economical than traditional cooking methods.
The microwave energy does not heat the utensils in the oven because the materials they are made of- such as china and glass do not absorb energy from the magnetic field. However, the plates do not come out of the oven cold, because they are heated by the food.
When water is heated in a glass in a microwave oven, the temperature can rise to 230°F (110°C) without boiling. This is because the microwaves heat the water in the centre without heating the glass, so the water next to the glass is below boiling point. As the bubbles of boiling water mostly form on irregularities on the inside of the container, no boiling occurs. But put in some instant coffee and bubbles form around the grains, and the liquid boils over.
Visit The Soil Association’s website (www.whyorganic.org) for more information about all things organic.
We repeat here the 10 main reasons to eat organic:
1. It's healthy
On average, organic food contains higher levels of Vitamin C and essential minerals such as calcium, magnesium, iron and chromium as well as cancer-fighting antioxidants.
2. No nasty additives
Organic food doesn’t contain food additives which can cause health problems such as heart disease, osteoporosis, migraines and hyperactivity. Amongst the additives banned by the Soil Association are hydrogenated fat, aspartame (artificial sweetener) and monosodium glutamate.
3. Avoids pesticides
Over 400 chemical pesticides are routinely used in conventional farming and residues are often present in non-organic food.
Genetically modified (GM) crops and ingredients are not allowed under organic standards.
5. Reliance on drugs removed
There is growing concern about the high use of antibiotics on farm animals and the possible effects on human health. Soil Association standards prohibit the routine use of antibiotics.
6. No hidden costs
Tax payers fork out Â£120 million to pay for chemicals to be removed from drinking water, mainly as a result of the pesticides used in farming.
7. High standards
Organic food comes from trusted sources. All organic farms and food companies are inspected at least once a year. The standards for organic food are laid down in European law.
8. Care for animals
Animal welfare is taken very seriously under organic standards. The benefits of the organic approach are acknowledged by animal welfare organisations such as Compassion in World Farming as well as the UK government.
9. Good for wildlife and the environment
The UK government has said that it is better for wildlife, causes lower pollution from sprays, produces less carbon dioxide â€“ the main global warming gas â€“ and less dangerous waste.
10. Top for taste
Many people prefer organic food because they say it tastes better. A number of top chefs choose organic, and every year many are involved in the Soil Association’s Organic Food Awards.
<13'> Visionary Foods offers a range of organic foods for delivery across the UK
Nice things people in the media have said about Visionary Foods "The ultimate health conscious fast food" Health & Fitness Magazine "Good-sized chunks of fresh vegetables, pulses and spices make up these 100% organic, wholesome one-pot vegetable braises." Good Food "I was really impressed. The products were really tasty and fitted a detox regime perfectly" Carol Vordeman in Natural Products News
How a pressure cooker cooks so fast
When you boil potatoes in a saucepan, they take 20-30 minutes to cook. But boil them in a pressure cooker, and they will be ready in 4-5 minutes. Why?
In a saucepan, water boils at 212°F (100°C). No matter how much you heat the water, the temperature can never go any higher. It just turns into steam. But a pressure cooker has a sealed lid, so steam produced when the water boils builds up inside. As the pressure rises, so does the boiling point of the water. The cooking temperature is therefore increased, which reduces the time needed to cook the food.
The domestic pressure cooker evolved from a 'steam digester' patented in Britain by a French physicist, Denis Papin, in 1679. A typical modern cooker operates at an extra pressure of about 151b per square inch (1kg per square cm), or at about twice normal air pressure. So the water boils at 252°F (122°C).
The pressure cooker has a saucepan-like base and a domed lid. A rubber gasket between the two ensures a pressure-tight seal. In the centre of the lid is a vent in which a weight is placed. The weight seals the vent, but lifts when the steam inside reaches the required pressure. Rings can be added or removed, giving the cook a range of temperatures. There is also a safety plug in the cover, which releases the pressure if the weight fails to rise.Milk for schools