Cooking tip

If you are the owner
operator or manager of a restaurant or other type of establishment at which food is sold
you will regularly find yourself in the market for different products to stock your commercial kitchen. Chances are that you find yourself very frequently searching for cookware products for your commercial kitchen.

There are a number of different avenues available to you through which you can shop for cookware items and products for your commercial kitchen. One avenue that you might want to pursue when it comes to looking for cookware items for your commercial kitchen is the Internet and world wide web.

In this day and age there are now a number of different websites that cater specifically to people who are involved in the running of a commercial kitchen. Oftentimes these websites can assist the owner
operator or manager of a restaurant to obtain what might otherwise be hard to find.

In addition to being able to locate hard to find cookware products
some of these specialty websites also are able to provide those involved in the running of a commercial kitchen with advice and suggestions about what types of products will be helpful to the running of a successful commercial kitchen. Many of these sites have people on their staffs that can provide direct suggestions on what types of products
what types of cookware items
that you should purchase and obtain for your own commercial food operation. In addition
some of these sites also sponsor and maintain open forums through which fellow commercial kitchen -- restaurant -- owners
operators and managers can come together to swap ideas and share opinions about what works best in a commercial kitchen operation.

If you are running a commercial kitchen
you will also want to stop by one or another of the overstock sites that are in operation on the Net. At times
even commercial kitchen owners
operators and managers can find products -- including cookware -- that can be very useful in a restaurant or similar setting.

Finally
when looking for cookware online for a commercial kitchen
be sure to stop by one or another of the auction sites that are in operation on the Net today. Through these sites
the owner
operator or manager of a commercial kitchen generally can find a solid deal on a wide array of different types of cookware products that are invaluable in the proper and successful operation of a commercial kitchen in this day and age.

Spring has finally arrived in Toronto and
suddenly
it is time to start planning your outdoor events. Maybe you host an annual barbecue
or have a one-time celebration planned
like a wedding or family reunion
but
with a precious few months in which to hold an outdoor event in Toronto
the sooner you start planning the better.

As a host
you want everything to be just right
not only to make the event enjoyable
but memorable too. There’s a lot to consider; location
date
entertainment
etc.. However
as any party planner will tell you
there’s nothing more important than the food and refreshments for the success of a party
outdoors or indoors.

Think of it this way; if you planned an outdoor event with great entertainment
all the right people and you got the nicest weather
it might still be considered a failure if the food and refreshments were not right. On the other hand
a plain barbecue
with great food and refreshments
will probably be a success and fondly remembered by your guests.

With so much riding on what food and which drinks are served
it’s no wonder more hosts are turning to outdoor event catering to make sure their party is a success. Having your event catered add a special touch to your party and make it a memorable success.

The right outdoor event catering company will do more than make sure you have a delicious menu and refreshing drinks. They will help you plan your party
provide serving staff and make sure you have everything you need
from cutlery to tents
so all you have to do is enjoy the time with your guests.

The problem is
how do you know which outdoor event catering company in Toronto is the right one for your party? Ida’s Kitchen has successfully catered outdoor parties and barbecues all over Toronto and the GTA.

Summer is often synonymous with beaches
ballparks and barbecues
all offering tempting snacks and treats. To many women who are watching their weight
the back-to-school season is an ideal time to enroll in their own "Making Smarter Food Choices 101" class and refocus on a balanced diet and healthy lifestyle.

To help these busy women make wiser food choices
Weight Watchers has partnered with food manufacturer Dawn Food Products Inc. to create a line of sweet baked goods that make the grade in convenience
portability and taste. Available nationwide in carrot
lemon and chocolate snack cakes and blueberry and double chocolate muffins
Weight Watchers sweet baked goods satisfy hunger and are lower in calories and fat than traditional sweets.

"We all want flexibility in our lives
be it in our daily routine or in our food choices
said Schryse Williams, vice president of consumer brands for Dawn Food Products.
It's all about balance and offering consumers the opportunity to make sensible choices."

Most foods can fit into a balanced diet - in moderation. Some tips for making smarter food choices include:

* Go whole grain. Consume three or more 1-ounce servings of whole-grain products per day
along with three servings of enriched grains.

* Eat calcium-rich foods. Consume two cups per day of fat-free or low-fat milk or milk products.

* Find balance between physical activity and food you eat. Make sure you aren't taking in more calories than you're using or burning.

* Limit intake of saturated and trans fats. Trans fats have been linked to increased risk of heart disease. Look for low or no trans fats on the label.

* Get active. Engaging in regular physical activity and reducing sedentary activities can promote good health
psychological well-being and a healthy body weight.

* Size does matter. Buying treats in small
individual packages for portion control helps to maintain a healthy lifestyle.

Many of your favorite recipes can be successfully adapted to the crockpot or slow cooker if you follow a few simple rules. You'll find a basic time/temperature guide for converting recipes
some do's and don'ts for specific ingredients and a few tips for making your slow cooker dishes more flavorful.


Liquids
Generally
liquids may be decreased in slow cooking - a general rule of thumb is about half the recommended amount. Unless the dish contains rice or pasta
one cup of liquid is usually enough.

Pasta and Rice
When recipes call for cooked pasta to be added
cook it until just slightly tender before adding to the pot. Add 1/4 extra liquid per 1/4 cup uncooked rice
and use long grain converted rice for the best results. For long-cooking recipes
add cooked rice shortly before serving.

Beans
It is usually best to soak beans overnight before cooking them in the crockpot. Before adding sugar or acidic ingredients
the beans should be softened first
either in the slow cooker or on the stove top. If your recipe includes tomatoes
salt
or other acidic ingredients
the beans should be tender before beginning.

Herbs and Spices

Ground herbs and spices tend to dissipate over long cooking times
so it's best to add them near the end of cooking. Whole herbs release flavors over time
so are a good choice for crockpot cooking. You should taste and adjust seasonings
if necessary
before serving.

Milk/Cheese
Milk
sour cream
and cream break down over long periods of cooking
and should be added during the last hour. Condensed cream soups are good substitutions for milk and can be cooked for extended times. "Healthy
or reduced fat cream soups can be used in any recipe as a substitute.

Cheeses don't generally hold up over extended periods of cooking, so should be added near the end of cooking, or use processed cheeses and spreads.

Soups
Add water only to cover ingredients in soup, and add more after cooking if necessary for a thinner soup.
For milk based soups, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk, or cream as called for.

Vegetables
Dense vegetables like potatoes, carrots, and other root vegetables should be cut no larger than 1
thick
and placed in the bottom of the pot
since they take longer to cook
Did you find this article useful? For more useful tips and hints
points to ponder and keep in mind
techniques
and insights pertaining to guides on cuisines
culinary styles
recipes and more
do please browse for more information at our websites.
www.infozabout.com
www.cookery.infozabout.com

There's a quick and easy way to help your kids become happier and healthier-try planning and preparing a meal together.

Cooking as a family activity is fun and can be surprisingly quick. In fact
preparing a satisfying meal or dessert from scratch can take less time than dining out. The time it takes to decide where to eat
get everyone ready
drive there and be seated
order and finally eat
takes much longer than you think. The time could be better spent with your loved ones with everyone helping to get the food on the table.

Another benefit of scratch cooking is that it allows you to better control the types of ingredients you consume. As people look for ways to avoid trans fats and food allergens
reduce sugar and salt consumption
and increase whole grains
fruits and vegetables in their diets
making dishes from scratch has been "rediscovered." And the delicious results will please the entire family
especially when you prepare it together.

Start with the proper planning and make sure to stock your pantry and freezer with fresh ingredients for simple and healthful dishes. For example
before baking muffins
breads or cookies
make sure you have checked your baking powerhouses-baking soda and baking powder
as well as spices
cornstarch and flour. Replace any that are a year old. If in doubt
start new and date each item to make sure you'll be reminded next year.

Here's an easy whole grain oatmeal cookie to try:


Spicy Oatmeal Cookies


1 cup butter
softened

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

11/2 cups all-purpose flour

11/2 teaspoons Clabber Girl or Rumford baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

11/2 cups quick-cooking (not instant) oats

8 oz. raisins

11/2 teaspoons cinnamon

1/2 teaspoon allspice


Preheat oven to 375ฐ F. In large mixing bowl
cream butter and sugars until light and fluffy. Add eggs
one at a time
beating well after each addition. Scrape down sides. Beat in vanilla. In medium bowl
combine flour
baking powder
baking soda and salt. Add to butter mixture and stir until blended. Stir in oats
raisins
cinnamon and allspice. Drop by rounded tablespoonsful (about 1/4 cup) onto greased baking sheets. Bake until firm to a light touch
about 15 minutes. Cool on wire rack.

Makes about 3 dozen cookies.

The popularity of breakfast foods is a good reason to keep dependable starters
such as eggs
bread and other staples
on hand. But why reserve them only for morning meals? Planning breakfast for dinner is a good way to serve up simple
satisfying evening meals without spending a lot of time in the kitchen.

A strata is one easy-to-prepare dish that can go from breakfast to dinner with ease. The word strata means layers and the layers of Tomato Strata Florentine are simply cubed bread
torn spinach and seasoned chopped tomatoes. An egg-milk custard poured over the top binds the bright-colored layers together and causes the bread to puff up during baking.

For single diners or families whose members eat at separate times
bake the ingredients in individual custard cups which you can refrigerate and reheat in the microwave. For a family meal
use a baking pan. Either way
you can make the strata the night before you want to serve it. Simply leave a note for the first one home to pop it into the oven.

This budget-wise combination is nutrient dense. Along with cheese and milk
the eggs provide about 1/3 of your daily protein needs
while the bread and tomato supply carbohydrates. Together
the ingredients add up to an impressive array of needed vitamins and minerals
at less than 200 calories and only 8 grams of fat per serving.

Other breakfast dishes make good dinners
too. Quick-cooking scrambled eggs are easy to dress up with pasta or rice and onions
peppers
mushrooms or other flavoring foods. Poached eggs combine well with breads
veggies and cheeses.

Tomato Strata Florentine

4 servings


Cooking spray

2 cups torn fresh spinach (about 4 oz.)

2 slices whole wheat bread
cubed (about 1 1/2 cups)

1 cup chopped fresh tomato (about 1 medium)

1 teaspoon Italian seasoning
crushed

4 eggs

1 cup skim or low-fat (1%) milk

1/4 cup (1 oz.) shredded low-moisture
part-skim mozzarella cheese


For individual cups: Evenly coat 4 (10-ounce) custard cups with spray. Place 1/2 cup of the spinach in each cup. Sprinkle each with about 1/3 cup of the bread cubes. In medium bowl
stir together tomato and seasoning until tomato is evenly coated with seasoning. Spoon 1/4 cup tomato mixture over bread cubes in each cup. In medium bowl
beat together eggs and milk. Slowly pour scant 1/2 cup egg mixture over tomato mixture in each cup. Sprinkle each with 1 tablespoon of the cheese.

Bake in preheated 350 degree F oven until custards are puffed and begin to pull away from sides of cups and knife inserted near centers comes out clean
about 30 minutes.

For baking pan: Layer entire amounts of all ingredients as above in sprayed 8 x 8 x 2-inch baking pan. Bake as above.

Nutritional information for 1 serving of 1/4 recipe using skim milk: 175 calories
8
gm total fat
218
mg cholesterol
238
mg sodium
469
mg potassium
14
gm total carbohydrate
13
gm protein and 10% or more of the RDI for vitamins A
B12 and C
riboflavin
calcium
iron
phosphorus
zinc

Vegetables are essential to the human diet. We get a great deal of our daily vitamin content from vegetables. We need to make sure that how we cook them does not drain vitamin contents and benefits of consumption.

Cooking vegetables can be tricky. Over cooking can make vegetables bland and soggy. My belief is that vegetables should not be boiled. Boling not only rob us of vitamin content
it is the main culprit in turning vegetables to a lifeless
tasteless form.

If we cannot boil
how do we proceed?

First option
steaming vegetables is always a good choice. This will leave vegetables full of life. They will be crisp and colorful. It will also not deplete the vegetables of their vitamin content.

By rule of thumb
vegetables will only need a few minutes in the steam.

For those who do not have official vegetable steamers
an easy steamer can be fashioned out a of pot
a metal colander
and a pot lid. Place a small amount of water in the bottom of a given pot. Fit the metal colander into the pot. Start to boil the water. You will begin the see the steam rise. Place your vegetables into the metal colander and place the pot lid over the metal colander and pot. This collection of kitchen items will allow you to steam vegetables as good as any fancy store bought steamer.

Another good option is to cook your vegetables in a wok. The secret to the wok is that it cooks quickly at a very high temperature. Vegetables retain their flavors
textures
and colors with small amount of nutrient loss.

My favorite wok recipe for vegetables is to cook broccoli
carrots
bok choy
and snow peas in a very light garlic sauce. The vegetables remain crisp and the garlic adds just the right amount of flavoring. This combination can be served with any cut of meat.

I hope you will see that secret to cooking vegetables is not to over cook. Vegetables need to remain crisp
full of color. As you learn different tricks to bringing your vegetables to life
these will become the most requested dishes on your dinner table.

My fondest memories of the seasons involve food. What could be better than a thick slice of a vine-ripe tomato
sprinkled with fresh basil and drizzled with olive oil? Or a crunchy apple fresh from the orchard? Eating is so enjoyable when we get in touch with the flavor of food.

Here's an easy way to savor the flavor-taste every bite. Each type of food has its own unique flavor. For example
foods made with whole grain such as Whole Grain Totalฎ cereal have a nut-like
rich taste not found in refined grains. "You can ease your taste buds into the flavor of whole grain by gradually trying new foods. Set a goal of trying one new food made with whole grain a week. Then start substituting foods on a daily basis-instead of your regular choice
experiment with a whole-grain food choice. Soon whole-grain foods will be a regular part of your diet
suggests Joanne Slavin, Ph.D., a professor at the University of Minnesota and expert on whole grain.

Keep in mind that foods should please all the senses.
Taste
appearance and texture affect a food's appeal
as well as its nutrition
says Dr. Robert Henkin, M.D., founder of the Taste and Smell Clinic in Washington, D.C.
For example
a bowl of cereal made with whole grain
along with skim milk and fruit
makes a visually attractive
crunchy
and flavorful meal."

Sense of taste and smell naturally diminishes in many older adults. Others may lose the sense of taste as a result of medications
long-term illness or viruses. When foods become harder to taste
herbs
spices and condiments can be added to bring out their flavor. Supermarkets and gourmet stores also sell concentrated flavors
in the form of jellies and sauces
as well as flavor enhancers such as regular and low-sodium bouillon cubes and broth.

Flavor can also be enhanced by including fruits and vegetables in mixed dishes. Dr. Henkin notes that in addition to being naturally low in salt and fat
they are an important and flavorful aspect of healthy eating.

Ask Mindy

Q: Food doesn't have much flavor to me anymore
but I keep eating it. I'm afraid I'm going to gain weight. What should I do?

A: First
add flavor with fresh herbs and condiments such as lemon juice. Resist the temptation to add extra salt and sugar. Then
make your food more appealing with colorful fruits and vegetables. Remember to eat slowly and to stop eating when you feel full.

Mindy Hermann

Note to Editors: This is Series V-14 of 26.

In the 21st century
the typical family finds itself living on a pretty tight and restricted budget. People simply do not have a great deal of money to spend -- even when it comes to making the purchase of cookware
kitchenware
and appliances for the home kitchen. Perhaps you are the head of a family that works very hard to make ends meet. In that regard
you likely have found yourself searching for ways in which you can save money on the basic necessities that you need for your home -- including such items as cookware and kitchenware.

One way in which you can end up saving some money on cookware and kitchenware is through the purchase of pre-owned products and merchandise. With this in mind
there are some tips and pointers that you need to keep in mind to make certain that you do not get ripped off or burned on your purchase of pre-owned cookware and kitchenware.

In this day and age
a great resource for pre-owned merchandise is the Internet and World Wide Web. This holds true even if you are looking for cookware and kitchenware items that have been pre-owned. One type of website venue that you will want to visit in your online search for pre-owned cookware or kitchenware is a reputable auction site. Keep in mind that reference has been made to reputable Internet auction site.

Unfortunately
in the 21st century
there are some disreputable operators on the Net that have set up less than reliable auction sites. Therefore
if you are considering the purchase of pre-owned cookware and kitchenware from an auction site on the Net
make very certain that you access only an auction site that has established a reputation for fair dealing
reliability and honesty.

In addition to the Internet
garage sales can be a perfect source for pre-owned cookware and kitchenware. You do need to keep in mind that many women and men and pretty intense about their garage sale shopping. Therefore
if you are interested in making the purchase of pre-owned cookware or kitchenware from garage sales
you need to plan on hitting to road in search of garage sales early in the morning. In most instances
the best merchandise available at garages sales ends up being sold very early on during the course of the day.

Living for a year in Siberia was bound to results in a few laughs. There was no funnier time than my effort to celebrate Thanksgiving.

The Set Up

As an American male
my idea of cooking was dropping by the local Chinese restaurant on my way home from work. We are talking about a person who considers cooking rice a culinary challenge of the highest order. This lack of skill came to the forefront while spending a year teaching at a university in the Siberian city of Chita.

Thanksgiving

Experiencing the Russian culture was one of my primary reasons for moving to Siberia. Experiencing the American culture was apparently one of the prime reasons the University hired me. These conflicting view points resulted in every Russian and American holiday being celebrated
even if it wouldn’t have been otherwise.

As the end of November approached
I started getting questions about Thanksgiving. My Russian peers and students were particularly interested in the concept of Thanksgiving dinner. In turn
I started asking seemingly innocent food related questions and was pleased to learn most of the necessary food items were not available in the local market. This included turkeys
cranberries and so on. Then I made my mistake.

Since the ingredients weren’t available
I began to mouth off about the injustice of missing Thanksgiving dinner. Oh
how I could cook a turkey. To bad everyone would miss out on it. The moral trifecta of justice
fate and karma rose up to put me in my place.

The uncle of someone’s brother was flying in from Moscow. If I created a list
he would buy everything and bring it on the flight.

I was in deep
deep trouble.

Reverting to the times of my youthful indiscretions
I immediately did what anyone in my situation would. I emailed my mother for help. The first response was
“Very funny. You’re going to cook?” After explaining the situation
I received a very long list of instructions written at a third grade level. “This is a knife” and so on…

Well
the magic day came and everything went shockingly well. The turkey tasted like turkey. The stuffing tasted like stuffing. Heck
the cranberries even came out red. Then it was time for the gravy.

In Siberia
you do not buy ingredients in pre-packaged bags. Instead
you buy everything in a clear plastic bag with no label. In theory
you should arrange everything at home so you know what it is when it comes time to cook. Thus did the flour adventures again.

Cooking instructions were read. Turkey juices went into the pan. Instructions were read. Flour went into the pan. Instructions were read. Constant stirring was undertaken. Instructions were read. Water was added.

Feeling cocky
I then did a tasting sample and nearly choked. The gravy was incredibly salty and exceedingly chunky. I added more water
but there was no change. For the next 20 minutes
I kept adding water and stirring. The gravy just kept getting chunkier
tasted horrible and actually began to smoke!

After awhile
one of my female students came into the kitchen to find out what was going on. She blanched as she tasted the gravy. We went through the instructions and I made a passing reference to my suspicion the flour might be bad.

She took one look at the flour and started laughing. Hysterically. She was laughing so hard she couldn’t tell me the reason in English and my Russian was pretty bad. She recovered after a few minutes and gave me the English translation.

I had grabbed the stuff used to paste over holes in the wall
not the flour. Put another way
I was making turkey drywall.

No wonder it was so chunky!

After the crowd left
I repaired a door knob hole in my bathroom. Thanksgiving lasted for months!

I grew up in New England
the home of ‘plain cooking’
where corn on the cob is served as is with a slab of butter and a sprinkle of salt and pepper. We boil salted meats with vegetables and call it – well
a boiled dinner. Our clam chowder is white
our baked beans have bacon and molasses in them
and no one in the world has ever invented a food that was improved by the addition of curry. By the time I was eighteen
I could boil a lobster
steam clams and grill a pork chop to perfection. Then I moved to Virginia
picked up a roommate from North Carolina – and discovered a whole new world of down home country cooking goodness.

To an All-American Italian girl from Boston
the menus in restaurants were in a foreign language. Chicken-fried steak
grits
corn pone pudding
strawberry rhubarb pie – sweet potato pie?? In my mind
chicken and steak were two different meats
grits is what’s on sandpaper
corn is a vegetable – and what in the world is sweet potato doing in a crust? But I became a fervent convert to Southern cooking the first time my roommate made up a pan of the sweetest
tastiest
most perfectly melt-in-your-mouth delicious Southern baking powder biscuits and topped them with sausage gravy. From that day on
I was Sue’s disciple
standing at her elbow as she diced scallions to make up a mess of pinto beans
stirred the milk into a pan of drippings for milk gravy and rolled thin steak strips in chicken batter to make chicken-fried steak.

Down home southern cooking is no different than New England plain cooking – at least at its most basic level. Like any other regional style of cooking
it makes use of the ingredients that are plentiful and cheap. In New England we gussy up our dried beans with brown sugar and molasses
and serve them with thick
sweet heavy brown bread dotted with raisins – perfect fare for cold winter nights. In North Carolina
they simmer for hours with salt pork and onions and served with scallions for scooping and a side of flaky biscuits cut out of dough with a juice glass. Salty
spicy and flaky-good all at once
it’s a down home meal that makes my mouth water just to remember.

Some dishes just don’t translate
though. There is no New England substitute for a Southern barbecue sandwich – shredded pork simmered with spices for hours and ladled over buns in a ‘sandwich’ that really requires a fork. The ubiquitous ‘sloppy joe’ just doesn’t cut it. It lacks the spicy-sweet tang and buttery texture of real slow-simmered pork barbecue. Nor is there anything that compares with chicken fried steak – a dish that can’t be described in words without selling it short. If you’ve had it
you KNOW how good it is. If you haven’t
the idea of dredging and dipping strips of beef and frying it like chicken just doesn’t do it justice.

My New England Italian roots show wherever I go. Lasagna will always be a favorite meal
and New England boiled dinners still make my mouth water. But I know
deep in my soul
that when I go to Heaven
the diners will serve flaky Southern biscuits with sausage gravy and chicken fried steak. Some temptations even the angels can’t resist.

America’s favorite food has long been the pizza cooked in a traditional oven but is that about to change? While most Americans have probably never indulged in a grilled pizza
the origins of pizza are making a big comeback. There is no denying that we love our traditional backyard barbeque but rarely
if ever has the barbeque included grilling a pizza. Despite the seemingly odd combination of grill and pizza
the grill is the ideal tool for cooking pizza and in fact is deep in the origin of pizza making. The high
dry heat is ideal for a nice crisp crust and the flavor provided from your grill will on a whole new world of backyard grilling.

Before the word pizza was ever used
Greeks and Romans used wood-fired brick ovens to prepare the original version of pizza – flatbread. In ancient times each diner was given a piece of flat bread along with a piece of meat on the bread. This food was eaten with the fingers with an occasional knife to cut the meat. Little did they know that this would eventually spark the creation one of the America’s favorite foods.

Grilled Pizza Techniques:

Ingredients:
1 teaspoon dried yeast
1 tablespoon soy oil
1 teaspoon sugar
ฝ cup warm water (110ฐF)
1 ฝ cup bread flour
1 tablespoon soy flour
1 teaspoon salt

Instructions:
Combine yeast
sugar and ฝ cup very warm water in bowl
let sit for five minutes. Combine flour and salt in bowl. Mix yeast mixture with bowl containing dry ingredients. Add a little extra flour if dough is sticky. Knead for a good 10 minutes. Put into a greased bowl and let rise for 60 minutes until it doubles in size. Turn out onto a floured surface then knead lightly until smooth. Roll out into a ผ" thick
12
diameter circle. The thinner the dough is rolled
the better.

Before placing your crust on the grill
be sure that your grill is both clean and well oiled. This will help prevent the dough from sticking to the grill. You will need something large enough to transport your dough to the grill. A pizza spatula is highly recommended for this task. Brush an even coat of extra virgin olive oil on the side that will be facing down first. The oil will introduce flavor and help to keep the dough from sticking to the grill as well as giving the crust a nice crisp finish. Before placing your pizza on the grill
you may want to remove the top rack of your grill to make it easier to flip your pizza. Cook the first side from 1-3 minutes before flipping depending on the heat of your grill. During this time you will need to brush olive oil on the side that is facing up. While cooking the first side
peak under the edge of the crust to monitor its finish. Cook until you are satisfied with the finish and then flip your crust over. After flipping
immediately apply any topping that you would like. It’s highly recommended that you keep the topping very light
as they will not have a chance to cook on the grill without burning the crust. You may consider precooking certain ingredients such as meats and thick vegetables. Be sure to lower the lid as soon as possible to trap the heat in and finish cooking the toppings. Cook the pizza for an additional 2-3 minutes or until you are satisfied with the crust’s finish.

You are now ready to experience one great pizza with deep tradition. Cut your pizza into triangle shaped slices or try cutting them into 1” wide strips. This shape is great for a party snacks!

Take the barbecue itself - if it's seen better days then maybe it's due for an upgrade? Do you want the precision
efficiency and convenience of a gas barbecue or would you prefer the hands-on theater of a traditional charcoal-burner? Gas can be a real time-saver
assuming you remember to check the level of the gas bottle and don't have to make a dash to the local garden center to re-stock in the middle of the party. But charcoal fans will tell you that nothing imparts the smoky barbecue flavor like the real thing - even if you do set your hair and the neighbor's fence on fire in the process. It's all down to personal taste
but with dozens of models available in all price ranges the choice has never been wider.

If you're creative in your kitchen
then there's no need to be boring when it comes to barbecue food either. Good quality burgers and sausages always go down well
but be a bit more imaginative and try something new. Swordfish
monkfish or tuna are very easy to cook on a barbecue
and can be really tasty when combined with a tangy marinade or dressing. If you're short on time
you can always speed up the marinating process by massaging the meat in a plastic bag of marinade for a few minutes before placing in the fridge for just 30 minutes. Vegetables are delicious cooked over a fire and flamb้ed bananas & pineapple make the perfect finishing touch. Take an approach of experimentation.

If you're feeling lazy
many of the supermarkets now sell pre-prepared food with the BBQ in mind
for example
Waitrose stocks Chinese-Style Pork Loin Ribs marinated in honey
orange and spices and Green Thai Chicken Kebabs marinated in aromatic coconut and fresh coriander and spices.

If you're feeling lazy
many of the supermarkets now sell pre-prepared food with the BBQ in mind
for example
Waitrose stocks Chinese-Style Pork Loin Ribs marinated in honey
orange and spices and Green Thai Chicken Kebabs marinated in aromatic coconut and fresh coriander and spices.

It's best to prepare salads and dressings before you start cooking so that everything is ready to serve as soon as the cooked food comes off the heat. If you are cooking for a large number of guests
then many foods may be cooked off first and kept hot in the kitchen oven until required. Remember that you - the cook - are there to enjoy yourself too so give yourself time to relax by being properly organized.

There are some basic rules to remember when using a barbecue that do make sense to bear in mind. Keep safe
be aware of children and pets and keep them away from the hot stuff. If using charcoal
then allow enough time for the coals to really heat up before trying to cook anything. Look for signs of white ash on the charcoal to indicate that the temperature is hot enough for effective cooking.

Barbecue food is infamous for making an unwelcome return appearance! If you want to avoid this unpleasantness
be aware of basic food hygiene and wash your hands before handling food. Be especially careful when handling raw meats and do not contaminate cooked meats with raw meat juices. Ensure that all items are properly cooked through before serving. If you are cooking items on the bone
such as chicken legs
it's a good idea to pre-cook them in the oven first and then finish them off on the barbecue.

Today's backyard chefs are exploring all that backyard cooking and patio cuisine have to offer
grilling breakfast
lunch and dinner outdoors. They are using new and improved grills
new grilling tools and new techniques
all designed to keep up with this lifestyle shift outdoors.

If you're in the market for a new grill
consider how often you will use it
storage space and fuel type.

A portable charcoal grill may be the best choice for someone who will tailgate or occasionally barbecue at the beach or the park. Someone who plans to grill on the patio several times a week may need an easy-to-use propane or natural gas grill with temperature control. Electric grills are the right choice if you don't want to use gas or charcoal or your living requirements won't allow such a grill.

The availability of storage space is another consideration. A well-ventilated space and a grill cover are needed to store a grill outside. Grills can also be kept indoors if they are disconnected and the gas cylinder valve is plugged before storing the gas container outside. Never store the gas container in your house.

When buying the grill
consider the cooking surface
cooking system
burners and accessories. Porcelain is common and inexpensive; however
cast iron has better heat distribution and temperature control. Higher BTUs mean higher temperatures; lower BTUs mean better temperature control.

Burners
including rotisserie and back burners
allow for versatility in the amount
preparation and kinds of foods cooked.

Once you choose your grill
you may want to learn some grill safety skills:

• Never light any grill indoors
and place the grill at least 10 feet away from any structure.

• Children should be kept away from a grill that is in use or cooling down.

• For gas grills
always check the tubes
connectors and hoses for any sign of blockage
cracking
holes and leaks
and cover gas hoses to protect yourself from hot surfaces or dripping grease.

• For charcoal grills
never light or burn charcoal indoors-carbon monoxide buildup can be deadly-and never pour lighter fluid on charcoal that is already lit. Finally
never leave any grill unattended when lit.

The Home Depot offers a wide variety of gas and charcoal grills and "Grilling 1-2-3
a do-it-yourself book with tool selection tips, helpful techniques and step-by-step recipes for a safe and successful outdoor cooking experience.

Yes
there is such a thing as indoor barbecuing. But hey
indoor barbecuing doesn't mean using your ever-reliable wood or gas grill. First of all
that's illegal in most places because it's a major fire hazard. Second
it could kill you since these types of grills produce large amounts of carbon monoxide. What you need to know is that there are two basic types of indoor grills – the open grill and the folding contact grill.

Indoor Barbecuing 101

An open grill is pretty much like the electric version of the wood/gas grill. It provides you with the outdoor barbecuing feel as you occasionally turn the meat while cooking and even produces flavor closer to the outdoor variety. . On the other hand
the folding contact grill works much like a panini press or sandwich maker. (Such as the George Foreman Grill). The upside to using this kind of indoor barbecuing grill is that is cooks your food faster as it simultaneously cooks both sides. Thus
it doesn't require turning so you can do other things while grilling at the same time.

The George Foreman Grill is an electric grill which has non-stick grill surface
grooved to give those desirable “grill marks” on food and a cover which has the same type of grooved surface.

Food is placed on the grill and the cover is closed on top of it
enabling the grilling of food from both sides at once – cutting the normal grilling time in half. The grill is built with a “tilt” toward the front and a plastic dish is place under the front end so that fat can draw off away from the food. This is considered a low-fat feature. It also helps with the ease of cleaning in which George markets as one of the most important features of the grill.

The George Foreman also cooks food more evenly because the surface maintains a constant temperature that's easy to control
so you won't get hot spots or flare-ups. You should never use an extension cord with any electric grill
and always use an outlet with a ground fault circuit interrupter.

The George Foreman Grill currently comes in nine versions and prices range from $19.99 to $99.99

However
as we always say
equipment is just one aspect of producing amazing barbecue dishes. Though it's true that using an indoor barbecuing grill means none of that smoky flavor
which only wood or coal can deliver
there's definitely more to barbecue taste than smoky flavor. There are a variety of rich
bold flavors that characterize a good barbecue dish and these you can definitely get from a good marinade
dry rub or barbecue sauce. If you're looking for the greatest ones with the richest and boldest flavors
visit InsaneChicken.com and check out their wide selection of products
which can be delivered right to your very doorstep.

For many people
dessert is the best part of any meal. But even in these health-conscious times
it's still possible to satisfy a sweet tooth with quick and easy confections. All it takes is some yogurt and fresh-cut fruit.

Yogurt is a terrific way to get vitamins
calcium and other nutrients in a smooth
creamy treat. It's also an excellent accompaniment to fruit
complementing the natural sugars of pineapple or orange with a touch of tartness.

One yogurt product that's perfect with fruit is Litehouse Yogurt Fruit Dip. It comes in three popular flavors: Vanilla (with all-natural flavor)
Chocolate (made with real Hershey's chocolate) and Strawberry (made with real strawberries). These delicious refrigerated dips are low in fat and contain no preservatives. They can be enjoyed throughout the day or in these simple dessert ideas that combine a variety of fresh seasonal fruit.

• Cookie Pizzas: Set out packaged or homemade sugar cookies
vanilla
chocolate and strawberry Litehouse Yogurt Fruit Dips and bowls of your favorite fresh fruit
such as bananas
peaches
strawberries
blueberries
raspberries
kiwi
pineapple and grapes. Ask family or friends to top a cookie with the yogurt dip
then any combination of fruits for a one of a kind dessert pizza.

• Berry Wonderful Cake: Drizzle slices of pound or angel food cake with strawberry Litehouse Yogurt Fruit Dip and top with fresh strawberries
blueberries and/or blackberries.

• Fruit on a Stick: Thread chunks of fresh fruit on wooden skewers
alternating colors
textures and flavors of the fruit. Serve with any flavor Litehouse Yogurt Fruit Dip. For a change of pace
try grilling fruit such as pineapple slices
peaches or mango before serving.