Science: Kenapa Keju bolong-bolong

Nah..ini nih ceritanya knp itu keju bisa bolong :

Keju bolong biasa ditemukan di negara Swiss, penyebab lubang-lubang ini krn Bakteri propioni. Bakteri ini umumnya terdapat pada keju balokan, Limburger dan Liderkanz. Bakteri propioni memberikan rasa manis dan gurih pada keju. Keju dibuat dari susu yang diasamkan. Proses pengasaman itu dibantu oleh ragi dan bakteri. Saat keju menjalani masa pengawetan, bakteri-bakteri propioni mengeluarkan semacam gas. Gelembung-gelembung gas inilah yang membentuk lubang-lubang bundar pada keju Swiss.

Karena lubang-lubang ini, keju Swiss jadi begitu unik dan khas Beberapa jenis keju lain memperoleh bentuk yang khusus serta rasa tersendiri dari jamur tertentu. Urat-urat biru yang tampak pada keju Roquefort disebabkan oleh jamur Penicillium roquefortii. Jamur ini membuat permukaan keju menjadi licin. Sedang keju Camemberti ditumbuhi jamur putih kelabu bernama Penicillium camemberti. Jamur ini menyebabkan warnanya menjadi kekuning-kuningan….ehmmmm nyam-nyam..

source: cahslo @ http://www.kaskus.us/showthread.php?t=3016370

Is Islamic Slaughtering Cruel to Animals?

Is Islamic Slaughtering Cruel to Animals?
By  Aisha El-Awady

Islam’s stance on what is permissible to eat and what is not is clear. There are strict rules when it comes to meat regarding what is allowed and what is forbidden. In Surat Al-Maida (The Table) Allah says:

“Forbidden to you [for food] are: Al-Maytatah (the dead animals -cattle-beasts not slaughtered) , blood, the flesh of swine, and the meat of that which has been slaughtered as a sacrifice for others than Allah, or has been slaughtered for idols, etc., or on which Allah’s Name has not been mentioned while slaughtering, and that which has been killed by strangling, or by a violent blow, or by a headlong fall, or by the goring of horns – and that which has been [partly] eaten by a wild animal – unless you are able to slaughter it [before its death] ­ and that which is sacrificed (slaughtered) on An­Nusub[ (stone altars). [Forbidden] also is to use arrows seeking luck or decision, [all] that is Fisqun (disobedience of Allah and sin). This day, those who disbelieved have given up all hope of your religion, so fear them not, but fear Me. This day, I have perfected your religion for you, completed My Favor upon you, and have chosen for you Islam as your religion. But as for him who is forced by severe hunger, with no inclination to sin [such can eat these above-mentioned meats], then surely, Allah is Oft­Forgiving, Most Merciful.”

The Islamic practice of slaughtering animals by means of a sharp cut to the front of the neck has frequently come under attack by some animal rights activists as being a form of animal cruelty, the claim being that it is a painful inhumane method of killing animals. In the West, it is required by law to stun the animals with a shot to the head before the slaughter, supposedly to render the animal unconscious and to prevent it from reviving before it is killed so as not to slow down the movement of the processing line. It is also used to prevent the animal from feeling pain before it dies.

German Research Studies Pain
It therefore may come as a surprise to those who have made such acclimations to learn of the results of a study carried out by Professor Wilhelm Schulze and his colleague Dr. Hazim at the School of Veterinary Medicine, Hannover University in Germany. The study: ‘Attempts to Objectify Pain and Consciousness in Conventional (captive bolt pistol stunning) and Ritual (halal, knife) Methods of Slaughtering Sheep and Calves’ concludes that Islamic slaughtering is the most humane method of slaughter and that captive bolt stunning, practiced in the West, causes severe pain to the animal.
In the study, several electrodes were surgically implanted at various points of the skull of all animals, touching the surface of the brain. The animals were allowed to recover for several weeks. Some animals were then slaughtered by making a swift, deep incision with a sharp knife on the neck cutting the jugular veins and the carotid arteries as well as the trachea and esophagus (Islamic method). Other animals were stunned using a Captive Bolt Pistol (CBP). During the experiment, an electroencephalogra ph (EEG) and an electrocardiogram (ECG) recorded the condition of the brain and the heart of all animals during the course of slaughter and stunning.

The results were as follows:
I – Islamic Method
1. The first three seconds from the time of Islamic slaughter as recorded on the EEG did not show any change from the graph before slaughter, thus indicating that the animal did not feel any pain during or immediately after the incision.
2. For the following 3 seconds, the EEG recorded a condition of deep sleep – unconsciousness. This is due to the large quantity of blood gushing out from the body.
3. After the above-mentioned 6 seconds, the EEG recorded zero level, showing no feeling of pain at all.
4. As the brain message (EEG) dropped to zero level, the heart was still pounding and the body convulsing vigorously (a reflex action of the spinal cord) driving a maximum amount of blood from the body thus resulting in hygienic meat for the consumer.
II – Western method by C.B.P. Stunning
1. The animals were apparently unconscious soon after stunning.
2. EEG showed severe pain immediately after stunning.
3. The hearts of animals stunned by C.B.P. stopped beating earlier as compared to those of the animals slaughtered according to the Islamic method resulting in the retention of more blood in the meat. This in turn is unhygienic for the consumer.
Western-Style Slaughtering and Mad Cow’s Disease
Not only is this method of stunning animals before the slaughter severely painful as shown by the previous experiment, but there is also a rising concern that this method may be a factor in the spread of mad cow’s disease from cattle to humans as it was discovered in recent research carried out at Texas A&M University and by Canada’s Food Inspection Agency, that a method called pneumatic stunning (which is the firing of a metal bolt into the cow’s brain followed by a pulverizing burst of 150 pounds of air pressure) delivered a force so explosive that it scattered brain tissue throughout the animal. This news is disturbing since the brain tissue and spinal cord are the most infectious parts of an animal with mad cow disease, which causes fatal Swiss cheese like holes in the brain of the infected animal. It is more disturbing to find out that around 30 to 40 percent of American cattle are stunned by pneumatic guns.

Islamic Regulations for the Slaughter
As one can see from the previous studies, Islamic slaughtering of animals is a blessing to both the animal and to humans alike. In order for the slaughtering to be lawful, several measures must be taken by the one performing the deed. This is to ensure the highest benefit to both the animal and the consumer.
In this regard, the Prophet Muhammed (peace be upon him) said: “God calls for mercy in everything, so be merciful when you kill and when you slaughter: sharpen your blade to relieve its pain”.
The object used to slaughter the animal should be sharp and used swiftly. The swift cutting of vessels of the neck disconnects the flow of blood to the nerves in the brain responsible for pain. Thus the animal does not feel pain. The movements and withering that happen to the animal after the cut is made are not due to pain, but due to the contraction and relaxation of the muscles deficient in blood. The prophet (peace be upon him) also taught Muslims neither to sharpen the blade of the knife in front of the animal nor to slaughter an animal in front of others of its own kind.
The cut should involve the windpipe (trachea), gullet (esophagus), and the two jugular veins without cutting the spinal cord. This method results in the rapid gush of blood draining most of it from the animal’s body. If the spinal cord is cut, the nerve fibers to the heart might be damaged leading to cardiac arrest thus resulting in stagnation of blood in the blood vessels. The blood must be drained completely before the head is removed. This purifies the meat by removing most of the blood that acts as a medium for microorganisms; meat also remains fresh longer as compared to other methods of slaughtering.

Therefore accusations of animal cruelty should very rightly be focused on those who do not use the Islamic way of slaughtering but prefer to use those methods which cause pain and agony to the animal and could also very well cause harm to those consuming the meat.


Sources:

*http://ervakurniawan.files.wordpress.com
* Al-islam.org slaughtering and hunting of animalsIslamic laws.1997
* Corcoran, Leila Cattle stun gun may heighten mad cow riskReuters news service.25/7/ 1997
* ECU Slaughter of ruminants-use of pneumatic stunning with air injectThe European Commission 17/02/1998
* McAlister, Judith bib@tiho-hannover. deSchool of Veterinary Medicine, Hannover University.12/ 07/02
* Naik, Zakir Islamic way of slaughtering looks cruelIslamicvoice. com.09/1999

RESEP DIM SUM ISTIMEWA

Cita-cita untuk memasak dim sum boleh dong.. 🙂

dim sum businessDim Sum berasal dari bahasa Kanton-Cina yang berarti makanan ringan serba kukus atau digoreng. Hidangan ini biasanya di sajikan sebagai sarapan atau penyerta minum the di sore hari. Citarasa dim sum sangat beragam baik gurih maupun manis. Bentuknya yang mungil membuat kita semakin ingin untuk mencoba. Buat Anda yang ingin membuat sendiri. Kami memilihkan 4 resep variasi dim sum. Selamat Mencoba!.
Resep: Budi Sutomo

Pangsit Kukus Isi Udang

Bahan:
Kulit Pangsit:

375 gr tepung terigu cakra
150 ml air mendidih
80 ml air dingin
1 sdt garam halus
1 sdm minyak goreng
Isi:
250 gr daging ayam cincang
100 gr udang cncang
5 buah jamur hioko, rendam air, iris halus
200 gr sawi putih, iris halus, rendam air panas, tiriskan
1 sdm tepung kanji
1 butir telur ayam
4 siung bawang putih, haluskan
2 cm jahe, parut
1 sdm kecap asin
½ sdm kecap ikan
2 sdt gula pasir
½ sdt lada halus
½ sdm minyak wijen
1 sdm minyak goreng
1 sdt garam
Saus Pedas, haluskan:
4 buah cabai merah
2 siung bawang putih
½ sdm cuka
4 sdm saus tomat
½ sdm gula pasir
200 ml air
¼ sdt garam
½ sdm tepung kanji, larutkan dengan 2 sdm air
Cara Membuat:
1. Kulit Pangsit: Campur tepung terigu dengan air mendidih, aduk rata. Tambahkan air dingin, garam dan minyak, aduk dengan tangan hingga terbentuk adonan yang kalis. Diamkan selama 40 menit. Ambil adonan dan giling hingga tipis. Cetak dengan pustry cutter/pisau tajam menjadi bulatan dengan diameter 7 cm. Lakukan hingga adonan habis.

2. Isi: Campur semuia bahan isi, aduk rata.

3. Penyelesaian: ambil kulit pangsit, isi dengan 1 sendok makan bahan isi. Bentuk pinggirnya dengan cara diwiru/lipitan. Kukus hingga matang. Angkat dan sajikan hangat dengan saus pedas

4. Saus cabai: campur semua bahan. Masak hingga mendidih dan mengental. angkat
Untuk 8 Porsi

Bakpao Ayam

Kulit A:
250 gr tepung terigu protein sedang
7 gr ragi instan
125 ml air
Kulit B:
50 gr tepung terigu
25 gr gula pasir
½ sdm susu bubuk
1 sdm mentega putih
30 gr gula pasir
1 sdt baking powder
Isi:
300 gr daging ayam cincang
1 batang daun bawang, iris halus
1 putih telur, kocok lepas
1 sdm tepung maizena
1 sdm saus tiram
½ sdm mushroom suce
½ sdm minyak sayur
1 sdt minyak wijen
2 cm jahe, parut
1 sdt garam
Saus Cuka:
3 sdm cuka beras
2 sdm kecap asin
4 cm jahe, iris halus, rendam air hangat, tiriskan
Cara Membuat:
1. Kulit: Campur semua bahan A, aduk hingga kalis. Diamkan 40 menit aatau hingga adonan mengembang 2 kali lipat. Tambahkan adonan B, aduk rata. Fermentasikan lagi adonan selama 30 menit. Bagi adonan menjadi bulatan-bulatan sebesar bola pingpong. Lakukan hingga adonan habis.

2. Isi: Campur semua bahan isi, aduk rata.

3. Penyelesaian: Tipiskan kulit, isi dengan satu sendok makan bahan isi. Bulatkan kembali. Diamkan selama 30 menit. Kukus hingga matang. Angkat dan sajikan hangat dengan saus cuka sebagai pelengkap.

4. Saus Cuka: Campur semua bahan dan diamkan selama 1 jam. Sajikan sebagai pelengkap.
Untuk 8 Porsi

Hakau Kepiting

Kulit:
100 gr tepung Tang Mien*
4 sdm tepung kanji
160 ml air panas
1 sdm minyak goreng
Isi:
200 gr udang cincang
100 gr daging kepiting, rebus, haluskan
60 gr rebung kalengan, cincang
2 sdm tepung terigu
1 sdt kecap asin
2 sdt gula pasir
½ sdt ada halus
1 sdm minyak wijen
1 sdt garam halus
Pelengkap:
Saus sambal botolan
Cara Membuat:
1. Kulit: Campur tepung tang mien dan tepung terigu, aduk rata. Tuangkan air panas dan minyak sedikit demi sedikit sambil terus di aduk hingga terbentuk adonan yang bisa di pulung. Diamkan selama 15 menit. Bagi adonan menjadi bulatan-bulatan. Lakukan hingga adonan habis.

2. Isi: Campur semua bahan isi, aduk rata. Diamkan dalam lemari es selama 25 menit.

3. Penyelesaian: Ambil adonan kulit, giling setepal ¼ cm. Ambil satu sendok makan bahan isi. Bentuk pertemuan dua sisi kulit dengan cara di wiru. Lakukan hingga adonan habis. Kukus selama 10 menit. Sajikan panas dengan saus sambal botolan sebagai pelengkap.
Untuk 6 Porsi
Tepung Tang Mien: terbuat dari pati tepung terigu. Sifatnya seperti tepung kanji yang transparan jika di panaskan. Tersedia di toko yang menjual bahan makanan Cina dan swalayan terkemuka.

Ceker Ayam Tausi

Bahan:
15 buah ceker ayam
2 sdm mushroom soy sauce
600 ml air
500 ml air es
1 sdt tepung kanji
2 buah cabai merah, potong bentuk korek api
3 buah pekak/bunga lawang
¼ sdt lada halus
5 siung bawang putih, cincang kasar
4 siung bawang merah, iris halus
2 cm jahe, iris halus
1 batang daun bawang, iris halus
2 sdm tausi
1 sdm kecap asin
1 sdt garam
2 sdm minyak untuk menumis
Minyak untuk menggoreng
Cara Membuat:
1. Bersihkan ceker ayam, bumbui dengan mushroom soy sauce. Diamkan 15 menit. Panaskan minyak, goreng ceker hingga matang. Angkat. Rendam ceker dalam air es selama ½ jam. Tiriskan.

2. Rebus ceker dalam air. Tambahkan bunga lawang dan lada halus. Masak hingga ceker empuk dan kulitnya mekar. Angkat.

3. Panaskan 2 sendok makanminyak, tumis bawang merah, bawang putih dan jahe hingga harum. masukkan ceker, tausi, air tepung kanji dan bumbu lainnya. Masak hingga kuah mengental. Angkat dan sajikan panas.
Untuk 6 Porsi
Tip: Agar ceker cepat empuk, cekert bisa dipresto terlebih dahulu selama 15 menit, baru di masak sesuai resep.

Sumber: budiboga.blogspot.com