Keeping food fresh

If you have the chance to visit India, and have the opportunity to sample their food, you would have notice a distinct chracteristics. You would probably noticed that Indian us alot of turmeric. Have you ever wondered why Asians use alot of turmeric in their food. According the latest research conducted by a group of established scientists from Japan, the turmeric enhance or prolong the freshness of the sea food.

For the very same reason,whenever you have a piece of fried fish in a stall, the chance is, 90% of them were marinated with turmeric and salt before being deep fried. The usage of turmeric and salt dated back to the days when there was no refridgerator, and most people do it to prevent spoilage.

If you have a few slices of fish, or chicken or seafood, you can marinate with tumeric and salt, or better still with fresh turmeric alone. This method is very useful especially during festive seasons, when the whole family return, as it is likely that the fridge can no longer take the full load.

Mixture of turmeric and salt can be very usefull to remove the muddy ordour from fresh water fish. Just prepare a thick mixtureand marinate the fish. Put extra quality especially at the stamoch area. Leave it about half an hour and then rinse it.

The same mixture help to keep the flaky texture of the fish. Turmeric can also be used to threat boil. Fresh turmaric is roasted until it turn into ashes, mix it with small quantity of water and use it as poultice. It will speed up the process of ripening and the centre part can be squeezed out and the hard core can be removed.