Pak choi, the cabbage spoon for soup - Foodpairing

Pak choi (also known as bok choy or pok choi) is a type of Chinese cabbage. Chinese varieties of cabbage do not form heads, have green leaf blades with ... Pakchoi,thecabbagespoonforsoupPakchoi(alsoknownasbokchoyorpokchoi)isatypeofChinesecabbage.Chinesevarietiesofcabbagedonotformheads,havegreenleafbladeswithbulbousbottoms,andhavethenicknameof‘soupspoon’.PakchoiisderivedfromtheChinesewordfor‘soupspoon’,‘pak’or‘bok’means‘white’while‘choi’or‘choy’correspondstothesmallsizeofthevegetable.Youmayalsofinditcalled‘bukchoy’,‘Chinesechard’,‘whitecabbage’,‘Chinesesavoy’or‘Chinesemustard’.TheoriginsofpakchoiBokchoydescendedfromChina,ormoreprecise,fromtheYangtzeRiverDelta,theplaceoforiginalcultivationforthousandsofyears.Inthe14thcentury,itwanderedofftoKoreaandbecametheessentialingredientinavarietyofnationalstaples,includingkimchi.Inthebeginningofthe18thcentury,whenChineseimmigrationtotheUnitedStatesboomed,thevegetablemovedwiththem.Notlongafter,pakchoigainedpopularityinJapanafteritwasbroughthomebynativesoldiersaftertheRusso-JapaneseWarin1904-1905.Nowadays,thiscabbageisbecomingmoreandmorepopularallaroundtheworld,especiallywithintheCaribbeanislandsofTrinidad,Guyana,Jamaica,andCuba,whereisoftencalled‘joychoy’.CookingpakchoiBokchoycanbeeatenraw,sautéed,andfried.Withafewweekstime,youcanfermentthecabbagewithsomechilliandotheringredientsandturnitintoadeliciouskimchi.Theleavesarethinandhaveaspinach-likeconsistency.Stalksprovidemorecrunchiness.Becauseofthedifferenceinfirmness,itisrecommendedtosplittheleavesandstalkpartfromanothertoavoidovercookingthefragileleaves.Shortblanchingorsteaminghelpsinpreventionofflavorsescape.Themostfamousanddeliciouswayofpreparingisstir-frying.Heatuptheoil(pumpkinseed,soybean,olive,hazelnut,rapeseed),addgarlic,ginger,oronion,andstirfryshortly.Addthecabbageandcook‘aldente’.Sprinklewithseasaltandsesame.SteamedpakchoiaccompaniedwithbraiseddriedshiitakemushroomisacommondishservedduringChineseNewYears.AromaprofileFreshpakchoiischaracterizedbygreen,fattynotes.Somefaintnuttyandearthyflavorswithaherbalnuancesarenoticeable.Cookingchangesthearomaprofile.Shortstir-fryingathightemperaturescausesMaillardreactionsthatintensifythegreeny,fattyaromasandcreatesnewvegetablefragrances,likepotato,onionandmushroom.Nutty,caramellicandroastednotesalsoappears.Additionally,afriedsmellcanbedetectedthanksto(E,Z)-2,4-decadienal,whichisalsopresentincrabmeat,friedchicken,blackolive,popcorn,frenchfries,potatochips,wholewheatflour,andpeanutorhazelnutoil.HealthyaccompanimentPakchoiearnssixthplaceontheAggregateNutrientDensityIndex(ANDI),whichranksthevalueoffoodingredientsbasedontheamountofdeliverednutrients(34essentialparameters)percalorie.Pakchoiisgreatsourceofvitamins(A,B6,C,E,K)anddifferentminerals,suchascalcium,magnesium,zinc,iron.FolatehelpsinproductionandrepairingDNA.Thehighfibrecontentensurescorrectdigestionandgoodmetabolism.Itcontainsalsoantioxidantcapacityandphytochemicalcomposition.DiscoveryourownpakchoipairingswithourFoodpairing®Toolbysubscribingnow.Alreadyhaveanaccount?Login.byMartaSzumiata#bokchoy#Future50Food#pakchoiMorefromthesameauthorRyesourdoughbreadHome-madesourdoughThesciencebehindthearomaofsour...HowtointerpretanaromaprofileBacktothelistYoumightalsolikePakchoi,thecabbagespoonforsoupbyMartaSzumiataFingermilletbyMartaSzumiataSurprisingpernicketywildricebyMartaSzumiataNeedinspiration?Signupnow