(cache) pnewman98がMy industry's secret: The unhealthy and unappetizing truth about pre-powdered spices. [x-post from /r/healthyfood]について記入したコメント

179

180

181

My industry's secret: The unhealthy and unappetizing truth about pre-powdered spices. [x-post from /r/healthyfood] (self.Cooking)

chromiselda が 7 時間前 * 投稿

あなたは単独のコメントのスレッドを見ています。

残りのコメントをみる →

[–]pnewman98 89 ポイント90 ポイント91 ポイント 3 時間前 (28子コメント)

固定リンク

[–]Fingerstylin 21 ポイント22 ポイント23 ポイント 1 時間前 (0子コメント)

I was hoping for more discussion than just garlic cloves. It focused too much on how garlic skin and imperfect garlic cloves can resemble perfectly peeled and high quality cloves when both are powdered. This doesn't automatically make each powder different. One could interpret this study as a reason for powdering imperfect garlic as in the long run it is just about the same thing as powdering perfect garlic. A taste test would be beneficial for the essay's claim.

As for the small section on other spices being sterilized and whatnot, the majority of foods purchased at a grocery store are processed in some way. Maybe not powdered and stuffed with preservatives, but most are washed or waxed or sprayed or refrigerated or something else that could be argued as being unnatural. This does not mean the food is lower quality or unhealthful or dangerous.

These essays often imply that growing the food in your backyard is the only way to really eat healthfully.

[+]chromiselda[S] スコアが基準値未満のコメント-27 ポイント-26 ポイント-25 ポイント 1 時間前 (25子コメント)

[–]beigemore 22 ポイント23 ポイント24 ポイント 1 時間前 (7子コメント)

[+]chromiselda[S] スコアが基準値未満のコメント-7 ポイント-6 ポイント-5 ポイント 1 時間前 (6子コメント)

[–]DetPepperMD 9 ポイント10 ポイント11 ポイント 1 時間前 (4子コメント)

[–]chromiselda[S] -1 ポイント0 ポイント1 ポイント 1 時間前 (3子コメント)

[–]DetPepperMD 7 ポイント8 ポイント9 ポイント 1 時間前 (2子コメント)

[–]chromiselda[S] -1 ポイント0 ポイント1 ポイント 1 時間前 (1子コメント)

[–]bernie16wb 1 ポイント2 ポイント3 ポイント 54 分前 (0子コメント)

[–]feralcatromance 1 ポイント2 ポイント3 ポイント 1 時間前 (0子コメント)

[–]yahoowizard 18 ポイント19 ポイント20 ポイント 1 時間前 (2子コメント)

[+]chromiselda[S] スコアが基準値未満のコメント-11 ポイント-10 ポイント-9 ポイント 1 時間前 (1子コメント)

[–]yahoowizard 9 ポイント10 ポイント11 ポイント 1 時間前 (0子コメント)

[–]ok-milk 12 ポイント13 ポイント14 ポイント 1 時間前 (13子コメント)

[–]chromiselda[S] -2 ポイント-1 ポイント0 ポイント 1 時間前 (12子コメント)

Of course the flavour is affected! It's diluting the flavour with lots of mixing. The actual garlic bit you'll get is around maybe 50% if you're lucky. In fact, what some factories do is "sort" the garlic, including after keeping shells in. They sort the good ones out to sell for a higher price! It's further diluting an already bad product.

There are also different species of garlic which are better. In China, different varieties of garlic have different numbers of "cloves" in them. The best varieties have very few cloves in one bulb, and the weaker varieties have a lot more cloves (sometimes as high as 15+ cloves in one bulb). There's also a variety that is literally one clove per bulb - a truly odd specimen, and ridiculously expensive. A simple way to think of it is that there's only so much "flavour" the fruit can get. When the majority is shells, roots, peel etc, there's only a small amount that actually has flavour. With smaller bulbs, the flavour also doesn't mature as much.

Does that answer your question?

[–]cosimothecat 6 ポイント7 ポイント8 ポイント 1 時間前 (6子コメント)

[–]Nabber86 2 ポイント3 ポイント4 ポイント 43 分前 (0子コメント)

[–]chromiselda[S] 0 ポイント1 ポイント2 ポイント 1 時間前 (4子コメント)

[–]cosimothecat 2 ポイント3 ポイント4 ポイント 1 時間前 (3子コメント)

[–]chromiselda[S] 1 ポイント2 ポイント3 ポイント 57 分前 (2子コメント)

[–]cosimothecat 1 ポイント2 ポイント3 ポイント 54 分前 (1子コメント)

[–]chromiselda[S] -1 ポイント0 ポイント1 ポイント 47 分前 (0子コメント)

It is! Because the bigger company will have to first import products to their warehouse, further process, export to the country of the supermarket, have it sit in the supermarket warehouse, link up systems for restocking, and restock. That's the basic distribution, and it's already far more expensive than ours. Because our company buys in the same quantity as those large multinationals, and we have our own manufacturing / processing facilities, our raw material cost is the same, and warehousing cost for the specialist range is near nil in the big picture.

Other independent retailers are also probably the same. Individual shipping may eat up margins, but ultimately it ends up cheaper because the bigger retailers also pay licensing fees, agency fees for buying, and a few others - none of which apply to the small ones who sell online.

You're right about the ethnic stores sometimes having questionable quality. In a city like New York the general quality should be ok for whole spices, because you have a large community of people who will consume them, so whoever the importer is has more buying power. The only real issue I notice with them is hygiene, so you'll just have to do some manual selection yourself! Of course, they are very cheap, and that's how.

[–]skeezyrattytroll 8 ポイント9 ポイント10 ポイント 1 時間前 (0子コメント)

[–]ok-milk 2 ポイント3 ポイント4 ポイント 1 時間前 (3子コメント)

[–]chromiselda[S] -1 ポイント0 ポイント1 ポイント 1 時間前 (2子コメント)

I'm saying the skins and roots will account for around half. Many are selectively left in for product that is intended for powdering.

The garlic we use comes from Shandong province in China. It's a little sweeter, and also one of the varieties that has very few cloves per bulb. Around 6 per bulb, so you can imagine they're very developed.

Our chemical process is literally nothing besides some chemicals we put in the "first wash" to rinse out the dirt and insects present in fresh garlic, rather like soap. After this our garlic gets washed thoroughly in plain water until there is no trace of any chemical at all. The flavour compounds are as close to the natural fresh garlic as possible. The only difference you may notice is because of the heat treatment to dry garlic, it already has a very sweet flavour similar to when garlic cloves are roasted in the oven. I like those cloves though, there is still plenty of actual garlic flavour present here.

[–]ok-milk 1 ポイント2 ポイント3 ポイント 34 分前 (1子コメント)

Thanks - what is the chemical you use? Is the garlic processed in China or elsewhere?

I see this discussion has gone a little sideways for you. You may not exactly deserve the piling on that may ensue, but let me add this:

The possibility that your food is processed in China raises more concerns with me than the presence of skins. The fact that you did not lead with "we use X genus species of garlic because..." indicates that process is more important than taste.

I won't speak for all cooks, but the things that are important to me are the things I can taste. The things I can taste in this case have to do with sources, terrior, treatment, etc. In general, quality, type and treatment of the ingredients. A stray bug, or garlic skin is not an adulterated product to me - it is what happens when an ingredient is processed.

[–]chromiselda[S] -1 ポイント0 ポイント1 ポイント 25 分前 (0子コメント)

The garlic is locally grown in Shandong, where our facility is located.

Haha you're right! I wasn't quite so mentally prepared for all the negative comments.

Garlic is a funny item because it's age old and grown naturally everywhere. It's one of the items where the origin doesn't have as big an effect on the flavour as with other spices (for instance Cloves originated from the Banda islands in Tanzania, and other varieties taste much weaker or simply more one dimensional).

You really shouldn't worry about the China thing with garlic though. In fact, our company also supplies a portion of the garlic used by big brand names like McDonalds and Pizza Hut (But in different specifications to suit their needs). We're pretty damn safe.

Why don't I send you some of our garlic so you can try it out? Just PM your address and the next time I'm at work I'll send a couple of grams your way so you know what I mean.

ユーザインターフェイス用言語	(*) 未完成翻訳ボランティアに立候補する

π Rendered by PID 25809 on app-38 at 2014-09-05 16:11:08.315002+00:00 running 9c87d47 country code: JP.

Cooking

No meme posts. All meme posts will be removed as spam.

調停者

Cooking

No meme posts. All meme posts will be removed as spam.

調停者

この操作にはログインまたは登録が必要です

新しいアカウントを作る

privacy philosophy

ログイン