Wednesday, July 26, 2017

Beetology Rocks Summer Juices- Nature's Superfood

INTRODUCING NEW BEETOLOGY BEVERAGES:
SIMPLE, NUTRITION-PACKED JUICES MADE
FROM
NATURE’S SUPERFOOD – BEETS

Okay guys, this juice- is epic. I love beets, and I love ginger and berries. I have an awesome juicer, but pulling together it all can be messy and take a while to perfect the blend. When chilled, this is a perfect snack.

Kayco’s Beetology in 5 varieties: Beet + Lemon + Ginger, Beet + Veggie,
Beet + Tropical Fruit, Beet + Berry, and Beet + Cherry.
Kayco is proud to introduce Beetology, a new line of craft beverages made from one of nature’s untapped nutritional powerhouses, beets. These sweet, organic, cold-pressed juices are a delicious choice for today’s health-minded consumer. 

According to Charles Herzog, Chief Beetologist and VP of New Business Development at Kayco, “The movement toward simple, easy-to-understand, healthy ingredients is now in the mainstream. 

Beetology beverages contain no more than five ingredients – nothing but organic, natural, cold-pressed juice – perfectly blended for a crisp and unique flavor in every sip. The pure farm-to-table pedigree means you can taste the difference.”

All five varieties are 100% non-GMO, U.S.D.A. Certified Organic, and Certified Fair Trade. The 100% juice blends contain no preservatives, additives, artificial colors, or flavors. They are also non-soy, non-dairy, and certified kosher, making them perfect for anyone, any time.
Best of all is the way beets harmonize with other natural juices. Every perfectly-crafted Beetology blend packs a crisp, delicious punch that’s refreshing, nuanced, and not too sweet. 

Varieties include:
Beet + Lemon + Ginger
Beet + Veggie
Beet + Tropical Fruit
Beet + Berry
Beet + Cherry

The myriad benefits of beets are well-documented. Dense in nutrients and high in antioxidants, they help boost energy, aid in weight loss, support cleansing and detoxing, and have anti-inflammatory properties. They’re also known to improve blood flow and help lower blood pressure.

As for those who balk at beets, Herzog says the trend is here to stay. “Beetology is out to prove just how sweet and tasty this misunderstood root vegetable is. We farm the finest beets with the perfect level of sweetness (brix) because we think that beetjuice should be both nutritious and delicious.

Launched in April, 2017, each 8.45 ounce bottle of Beetology is fresh, refrigerated, and ready to grab and go. Find it at health food, specialty, grocery, and kosher food markets.
Each single serve bottle retails for about $3.99 and can be found in the refrigerated product section. 

Beetology is produced by Kayco, based in Bayonne, New Jersey (www.kayco.com). Follow Beetology on FB (FACEBOOK.com/Mybeetology) and Instagram @beetology.
For additional information about all Kayco products visit www.kayco.com.

Non-GMO, Certified Organic, Certified Fair Trade, Kosher, All Natural, Non Dairy
Perfectly Crafted & Refreshing, in Five Delicious, All-Natural Varieties



Monday, July 24, 2017

We Know You'd Never Make These Grilling Mistakes

With the warm days of mid-summer come the delicious flavors of grilling and outdoor BBQ cooking. However, most people really don’t know how to grill properly, often making mistakes that turn great cuts of meat into rubbery dinner.

1) Don't overcrowd the grill. Don't make the rookie mistake of favoring quantity over quality. Yes, everyone is hungry, but by crowding that meat you are compromising on the best part about cooking over open fire: the crust. Don't succumb to peer pressure! Cooking in shifts might take a little bit longer, but no one will be complaining when they bite into the steak you just grilled perfectly.

2) Don't jump the gun. The enemy of mess-free grilling is a cold grill. If you've just turned the fire on and are itching to get going, DISTRACT YOURSELF. Defer to the nearest toddler for inspiration on messes that take 10 seconds to make and 10 minutes to clean, because you'll need at least 10 minutes to heat a gas grill and 20 to heat a charcoal grill. We repeat: heat the grill fully before you start cooking, or your food with stick so badly, you'll want to throw your grates out and start over. Be patient. It will be worth the wait.

Let your meat rest for at least 10 minutes before you slice it. Photo Credit by Kosher.com

3) Skip the sauce. We know, it's called barbecue sauce. Ignore that compelling logic and avoid using sugary sauces at all cost. You're so great at grilling that you don't need to hide your meat behind sweet, heavy sauces that coat your grates and cause ugly flare ups. Use spice rubs to flavor your meat, and if you MUST use a sauce, use it only at the very end.

4) Menu Plan. We get it, you're gaining confidence and embracing your inner grill master, and that's awesome. Do yourself a favor though, and plan for some non-BBQ items on the menu. It's a good idea to make sure you have some food that can be cooked indoors or prepared in advance, so you don't overwhelm the grill, or the griller. If you're entertaining, having food that's ready to go right away will take a load of pressure off, so you can man the fire, stress free.

 5) Start with a clean machine. But seriously, even if your grill isn't a machine (aka, charcoal, for the purists out there), making sure your grates are clean before you get started will help you avoid any fiery accidents or food that sticks to the grill. You wash your pots and pans in between uses; same principle. We shouldn't have to explain this one too hard. Invest in a new grill brush whenever you see loose bristles.

6) Leave the lid alone. Have some confidence in yourself. You are well on your way to grill mastery, so don't stop now! After searing your food on the hot section of your grill, move it to the cooler section and close the lid. Don't peek, either. You know how your grandmother used to get annoyed at you when you would crack the oven open to look at her sponge cake? Same thing. A watched steak cooks unevenly, or however that saying goes.

7) Let your meat rest. You did it. You cooked a steak that is so beautiful, it rivals any Instagram photo you've seen all day. Fight all urges to slice into it for at least 10 minutes. Yes, ten whole minutes are necessary for your meat or chicken to rest before you start cutting! The juices that got released during cooking need to redistribute in order to give you a juicy, flavorful protein. Skipping this step WILL result in dry meat. (The only exception to this rule is meat that's been cooked sous vide and then finished on the grill. No wait time necessary, and consider that a reward for cooking sou vide like a regular pro.)

8) Grill beef at room temperature. Ever been to a restaurant (you know who you are!) or cooked a steak that had a perfectly charred crust, cooked for the right amount of time, but when you cut into it, the interior was a hint away from still mooing? Firing a cold steak will result in meat that's cooked unevenly. Allow your meat to come all the way to room temperature before cooking for best results every time.

9) Cut against the grain. There's no chance you haven't heard this tip before, so stop ignoring it. Meat muscle fibers generally run in one direction, and you want to slice the meat across those lines of muscle fibers. Yes, it makes a difference! Even if you have one of those weird cuts of meat that has a grain that switches direction half way through, do it. The difference between shoe leather and melt in your mouth could literally be the angle that you are holding your knife.

10) Use the right tools. Thinking you can grab those handy tongs you use in your kitchen to flip those burgers? Think again. You need tools that are formulated to keep you safe while grilling, primarily by keeping your hands away from fire (profound, we know.) Use long handled tongs and spatulas only, and be on guard to swat away wandering plastic forks attached to people who are itching to get their hands on one of your famous burgers straight off the grill. 

Pro tip: use a thermometer with a non-contact infrared sensor for bonus points and perfectly cooked meat.
If you follow these steps, you're well on your way to the best grill season yet. Remember the most important tip of all: outdoor cooking is awesome, so chill out and have fun!

RECIPE: Grilled Chicken Thighs with Pineapple from Kosher.com:

Main ingredients - Ingredients (8)
10 pieces deboned chicken thighs
Fresh pineapple, sliced, for grilling

Marinade
1 tablespoon soy sauce
1 tablespoon oil
3 cubes frozen garlic
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon cumin

Start Cooking
Prepare Chicken
Combine all the ingredients for the marinade in a bowl and add chicken and pineapple slices.
Place in a ziplock bag and squeeze out all the air.
Refrigerate until ready to use.
Grill for only about four minutes on each side, just until the chicken is cooked through. (Check for doneness at the thickest part.)

Grill the pineapple along with the chicken, just for about three minutes on each side.

Note: When taking marinated chicken on a trip, make sure it’s kept cool at all times. I like to put it in the freezer for about three hours before we leave so that it is really cold and can come to room temperature slowly.

These BBQ grilling tips were adapted from Michal Frischman by permission and brought to you by Kosher.com. Kosher.com is the premier site for year-round kosher cooking and conversation, with a huge variety of kosher recipes from top cookbooks and community foodies, plus cutting-edge food videos to entertain you and take your cooking to the next level. You can follow them on Instagram, FaceBook, Pinterest and twitter as @Kosherdotcom. Check out thousands of recipes, articles, and videos on kosher.com!