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Theory of Food - Delivery App

Hello, my name is Haneul Lee.

In this blog, I will introduce innovative ideas related to the cooking industry. I'm going to write about the food delivery application.

We often use delivery when we are lazy to cook or go out. Through this, you can easily access various foods such as Japanese, Korean, and Chinese food to our table.In the past, people jumped on their feet and brought food. Since then, with the development of transportation, bicycles and motorcycles have been used, and most of them now use motorcycles. As such, delivery and transportation methods are changing significantly. Not only the transportation method has changed, but the order method has also changed. Before smartphones became popular, people had to find phone books or advertisement flyers to order food. I looked at the flyers one by one, picked food, and ordered by phone. However, there is no need to do so after smartphones are spread. The delivery app has appeared. With the advent of the app, there is no need to find advertising flyers or call them directly. After registering the address on the app, you can eat the food you want at the same time as you pay with just a few touches. As such, the development of technology has also changed the way of ordering. There was a change due to the influence of the app. Agency, additional costs were born. Before the appearance of the app, the article was left in the restaurant, and when an order was placed, the article immediately brought food. But now most restaurants use agencies. With the advent of the agency, additional costs were also incurred. Previously, most restaurants did not charge extra, while almost all restaurants now charge extra. The Chinese restaurant, the head of the delivery restaurant, has also changed. Usually, Chinese restaurants used to collect bowls, but after the agency was established, more restaurants used disposable products instead of collecting them. Thanks to this, I think there is a positive effect because people can eat and order conveniently.

Thank you for reading!

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Theory of Food - Vegetable

Hello! It’s Haneul Lee. I would like to introduce bean sprouts for this blog. 

Fig 1. Image (Jamie, 2020) 

I bought the bean sprouts at the Galleria supermarket. I've tried a lot of dishes made of bean sprouts, but I didn't have much chance to buy and cook myself. This is because bean sprouts ripen easily. Bean sprouts are easier to raise and grow best in autumn or winter than in hot summer because they rot easily. Bean sprouts are vegetables that sprout by germinating soybeans. I would like to introduce a recipe for seasoned bean sprouts and cellophane noodles. This is a dish known through a Korean program. -Material- Bean sprouts 200g Cellophane noodles 100g Scallions  crushed garlic 1/2T Soy sauce 1/2T Red pepper powder 2T Sugar 1/2T Salt 1/2T Sesame oil 2T Sesame seeds 2T 1. Soak the glass noodles in water. 2. Add some water to the pot and blanch bean sprouts for about 3 minutes with the lid closed. 3. Put bean sprouts into a bowl or sieve and cool them down, add chives, minced garlic 1/2T, red pepper powder 1/2T to 2T, salt 1/2T, sesame oil 1/2T, and sesame seeds 1/2T to season them. 4. Boil glass noodles in boiling water for about 3 minutes (if not soaked, boil for 8-10 minutes). 5. Drain the glass noodles through a sieve and season them with 1/2T of sugar, 2T of soy sauce, 1/2T of sesame oil, and 1/2T of sesame seeds. (You can put them in a pan and season them as if you are stir-frying them.) 6. Mix the seasoned bean sprouts with glass noodles.

This food showed an attractive taste by combining crispy bean sprouts with chewy glass noodles. I bought food made of bean sprouts because bean sprouts rot easily, but after tasting this dish, I think the frequency of purchasing bean sprouts myself will increase. Try making it and try eat it! 

References

Jamie (2020) Fig. 1 Image [Image File] https://drivemehungry.com/korean-soybean-sprout-side-dish-kongnamul-muchim/

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Theory of Food

Hi, my name is Haneul Lee. This time for introducing my favorite meat.

I prefer pork and beef among the meat. However, recently, I became interested in chicken as I worked out. So this time, the animal I chose is chicken, and I'll tell you about chicken thighs. As I said earlier, as I started exercising recently, I had to increase protein intake, so the frequency of looking for chicken has increased. I also eat chicken breast, but I chose chicken thigh because I wanted to introduce a different recipe for chicken thigh.

Fig. 1. Image (Aggelakis, 2019)

The area I chose is literally the thigh of a chicken. It's the flesh just above the chicken's leg. Unlike pigs and cows, chickens are birds that walk and run on two legs. Chicken thigh is composed of the muscles with the highest amount of exercise among chicken parts, so it has a good chewy taste, and you can feel the unique soft taste of meat protein-rich juices and moderate fat.

This is the chicken thigh that I bought at Galleria. Originally, it was sold raw, but I ate it once and frozen it for storage. This is $6.99 per 1.570 lb, with a total of $10.97 per lb.

Fig. 2. Image (Loblaws, n.d)

This is a product of Loblaws. You can also buy it raw if you go here yourself. This is $10.49 per lb, a total of $11.57 dollars. Compared to the two places, Galleria, a Korean mart, is cheaper.

And it is a restaurant in Toronto. You can eat roasted chicken at a restaurant called "Nando's" in Toronto, and I choose 1/2 chicken with fries and can eat chicken with chicken thigh. This was a price of about $16. Most of the time, this part is often used as a dish to roast or fry. I chose curry as a different recipe with chicken thigh, and it’s name is “Chicken Curry”. 

This is the Chicken Curry that I actually made. At this time, I didn't have carrots and potatoes, so I made them except for these two ingredients.

Ingredients: Chicken thigh, Onion, Carrot, Potato, Mushroom (choose), Butter, Curry powder, Salt, Pepper.

Recipe 1. First, cut the chicken thigh (or chicken breast) into 1.5 cm pieces. And season with salt and pepper. 2. Cut onions, carrots, potatoes, and mushrooms into the same size of 1.5 cm. 3. Put butter in a pot, stir-fry the meat first, add the rest of the ingredients at once, and stir-fry them. 4. Boil the ingredients by adding water enough to soak them, and then remove the foam. Turn off the heat, add curry powder, loosen it well, and boil it again. 5. It is completed by adjusting the concentration and taste with curry powder and water.

If you saw my recipe, make it and try it! I'm sure it'll be a good meal time. And if you don't have ingredients like me, you can use other ingredients! 

References

Aggelakis (2019). Image 1 [Image File] https://aggelakis.gr/en/chicken-anatomy/

Loblaws (n.d). Image 2 [Image File] https://www.loblaws.ca/store-locator/details/1020utm_source=G&utm_medium=LPM&utm_campaign=Loblaws

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Nutrition

Hello, my name is Haneul Lee.

I am very interested in the detailed nutrition of each food. So, the topic of learning about nutrition of food is the most interesting, I want to learn how to mark appropriate nutrition for each food, and I also want to learn how to cook the ingredients appropriately depending on the nutritional content.

Fig. 1. Image (Megan Ray, 2015)

I think nutrition will play an indispensable role in the cooking industry in both the present and the future. Because when we cook, we need to know the nutrients of the ingredients properly so that we can cook deliciously using appropriate recipes. For example, vitamin-rich ingredients are not recipes that destroy vitamins, but recipes that can increase vitamins. Also, we first look at the nutrition of the ingredients before cooking. Each must know the nutrients of food for uniform nutrition, and this will play the most important role in the cooking industry because people also consider it important.

It's the most reliable nutrition website I've chosen.

https://food-guide.canada.ca/en/

And it is an untrusted website. 

https://naturalnews.com/

To summarize three of the things that determine the reliability of a website, First, I need to know if my personal information is protected. You should read the privacy policy of the website and set it accordingly. Second, check the date the website was created. It is more accurate to see based on the latest information than old information. Finally, it is to properly check the website address. It can tell who supports the website. If you look at the link to the most reliable nutritional weave site I chose above, “canada.ca” refers to the Canadian government agency site.

Thank you for reading my post and have a good week!

Megan Ray (2015). Image 1 [Image File] https://www.sunriseseniorliving.com/blog/march-2015/5-diseases-nutrition-can-help-prevent.aspx

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To make Tomato Sauce

Hello my name Haneul Lee. Today, I made a tomato sauce.

To make tomato sauce, you need to prepare the ingredients below.

Tomatoes (1kg) - (I didn't have enough tomatoes, so I added a little bit of cherry tomatoes).

Onion (0.5~1ea)

Minced garlic (3T)

Ketchup (1T)

Olive oil (5T)

Sugar 1/2T

Salt 1/5T

Oregano 1T (Can replace herbs)

Bay leaves (1~2ea)

Cut the tomatoes in a cross shape and blanch them in water for about 30 seconds.

After blanching it and put it in cold water or in running water.

Chop the onions. 

Add oil, stir-fry minced garlic, add minced onions, and stir-fry. You have to stir-fry the onions until they turn brown to make it sweeter and more delicious.

When the onions turn golden, add chopped tomatoes and ketchup(for color and sour taste).

Add the bay leaf and oregano. And seasoning with salt and sugar.

If the color and concentration come out, you can store them in a clean storage bottle.

I made tomato seafood pasta with tomato sauce that I kept in the refrigerator for three days, and it was so good and sweet and sour!

Next time I make tomato sauce, I will add basil for taste and aroma. And I think I should reduce the amount of minced garlic and increase the amount of onions. Because the taste of garlic was strong, and I felt that the sweetness of onions was insufficient.

However, the overall taste was good, and I think I can create a much richer taste and aroma next time if I make it more supplemented!!

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Sensory of new food

Hello everyone, my name is Haneul Lee.

I tried malatang for the first time today. I went to a restaurant in downtown Canada to eat malatang, and I was able to choose ingredients for malatang, such as vegetables, fishcake, meat, and seafood etc. After that, I can choose the spicy level of the soup.

When the food first came out, I smelled awkward for the first time. As shown in the picture, the soup was red and the ingredients were mixed together, so I felt like I wanted to try it quickly. I liked spicy food, so I took three of the four stages,  so I tried the soup first and it was harmonious with the savory taste of sesame sauce. The ingredients are also well seasoned, adding flavor to the crunchiness of vegetables, softness of tofu, meat, seafood, and the chewy texture of potato noodles. Malatang is one of the Chinese foods, and it was the first scent of spices that I smelled, but it wasn't turtle-like. I thought it was similar to lamb skewers and beef noodles(China noodle) because there were whole pepper, octagonal, cloves, and tzuran in malatang. This is because these two foods also have a unique scent similar to malatang. Unlike the scent, I think it is unique because it has a fantastic taste by combining the taste of the ingredients, seasoning, and spices.

I ate all the malatang really deliciously, and I'm going to eat it again soon. The spicy soup, savory taste, and combination of ingredients of malatang were really my style. I hate cilantro, so I asked for cilantro to be removed and ate it, so there was no less attractive spice. It was my first time smelling it, so I looked for the spices of malatang on my own, and I learned what role they play, so it was an opportunity to find out what kind of dishes I could mix with the next time I cooked.

Thank you for reading! Have a nice day!

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MAKING SOUP

The soup I chose is soybean paste soup. The reason I chose this soup is that it tastes good, but it's one of the most memorable foods since I came to Canada. It was a food that I liked when I was in Korea, but it was easy to find in Korea, so I thought it was just that kind of food. But since I came to Canada, I missed it because it didn't taste like I used to eat in Korea. When my mom made soybean paste soup, I remembered that I always ate two bowls of rice, and I wrote about this soup because it's the food I miss the most these days.

My mom's soybean paste soup ingredients are soybean paste, mushrooms, pumpkins, onions, radishes, green onions, Korean chilli peppers, tofu, red pepper powder, minced garlic, and water. 1. First, cut the ingredients into bite-size pieces. Chop mushrooms, onions, and tofu into bite-sized pieces, cut pumpkins into half-moon shapes, cut radishes not thick, and chop green onions and Korean chilli peppers. 2. After boiling water (you can make broth with anchovies or kelp), dissolve soybean paste, add minced garlic, and radish. 3. After about 10 minutes, add mushrooms, pumpkins, and onions, boil them, and add a small amount of red pepper powder. 4. When the vegetables are cooked to some extent, add tofu, mix it, and when it boils, add green onions and Korean chilli peppers and boil more to complete. @The point here is that if you use rice water, not regular water, the taste is deeper and more delicious. Or, if you make a broth with anchovies or kelp, it adds a savory taste.

When I tried the food that my mother always cooked, it was regrettable that the taste I ate then could not be expressed rather than difficult. I don't have any other ingredients I want to add to this soybean paste soup. Because I think this mother's recipe alone has enough ingredients. By making soybean paste soup, which I only ate, I came to think about why I didn't think of making it for myself. Through this experience, I learned about how to make a deep taste (rice water or broth) and it is one of the foods I really want to make when I go to Korea.

There is absolutely nothing natural in future cooking. I always thought that the food my mom made was natural. However, after coming to Canada, my thoughts have completely changed, and my desire to do it has grown. In the future, I thought I should do my best to cook with the thought of "Of course I should cook for you," not "a dish I receive of course."

Thank you for reading my blog and enjoy your day! :)

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Introduction

Hello, I'm Haneul Lee, who likes cooking and is interested in cooking. And I'm from Korea.

Why do I want to be a chef:

I originally decided on a career path in the field of exercise. But I was smaller than other friends. However, it can be said that there was no problem exercising, and that he was rather excellent. However, when I had problems with my ankle bone and was tired of countless injuries, I saw a person who had a job as a food stylist on TV. I was as excited as I was when I worked out, and I thought I wanted to try it myself. After that, I made a resolution to become a chef.

Working in the industry:

I am not working now, but I worked a lot in buffets, restaurants, and hotels in Korea before I came to Canada. When I was on vacation, I worked for 12 hours five to six days a week, and during school, I only worked on weekends. At first, I served and cooked in a small restaurant for a year, and after that, I worked in a buffet kitchen for six months. The last place I worked before coming to Canada was a hotel, which was short, but I had a lot to learn and had good experiences.

Personal Philosophy of Cooking:

My cooking philosophy is cleanliness and seriousness. There is one thing that I think is important when I cook so far. It's "How I look when I'm treated to this dish." When I am served this dish, I always think from the customer's point of view because it is unpleasant if there is a problem with the foreign substance or condition of the food. Also, I know the importance of the ingredients before making food to cook seriously and do my best to give the best taste and plating to customers.

Blog experience:

I always looked at my friends' blogs or other people's blogs. I didn't think of creating my own blog, but I created it for the first time through the professor's class. I'm not used to it yet, but I think it'll be a good experience and fun in the future.

Culinary Quote:

When I was a high school student who started to be interested in cooking, I started watching many cooking videos on YouTube. Among them, I fell in love with cooking even more after watching Chef Anthony Bourdain's cooking videos and words. Among the many things you said, there was something that sympathized with me the most, and that's the same as the picture below.

Fig 1. Image (The Famous People)

A Wonderful Quote from Chef Anthony Bourdain.

My Great Culinary Blog:

My favorite blog is FOOD52. There are so many recipes and information about food and beverages on this blog. Among them, if you go into the category of recipe, it is divided into details such as ingredients, meals, food from each country, and cooking types.  It's easy to find, easy to see, and there's so much information that it's helpful, so it's popular with many people, and that's why I like it. If not as much as this blog, I would like to create a blog that can be recognized at a glance and has a lot of information.

Thank you for reading my blog and enjoy your day!