Cooking tip

The two essential features of a cookware are that it should have good thermal conductivity and that it should be chemically unreactive with the ingredients that are cooked in it. Metallic cookware are found to possess these essential features and hence are the most widely used forms of cookware across the globe. They are generally made from a narrow range of metals. Most metals that exhibit good thermal conductivity are too reactive to be used in food preparation. Hence selection of the right type of metal for cookware is crucial. The most popular metals that find usage in cookware are:

Aluminium

Aluminium is a lightweight metal which exhibits very good thermal conductivity. The main characteristics of aluminium are that it does not rust
and is resistant to many forms of corrosion. Being a soft metal
it is commonly alloyed with magnesium
copper
or bronze to increase its strength. It is generally available in sheet
cast or anodized forms. Sheet aluminum which is spun or stamped into form is commonly used for making baking sheets
pie plate
cake pans
steamers
pasta pots
skillets etc. Cast aluminium produces a thicker product than sheet aluminium and is suitable for saucepots
dutch ovens
heavyweight baking pans etc. However
due to the microscopic pores caused by the casting process
cast aluminium possesses low thermal conductivity than sheet aluminium. Anodized aluminium
on the other hand
has the naturally occurring layer of aluminium oxide thickened by an electrolytic process to create a surface that is hard and non-reactive.

Copper

Copper is a metal which has the unique characteristic of providing good thermal conductivity
besides ensuring even heating. Due to these advantages
copper cookware has found a prominant place in Western cooking. The best copper cookware were made out of a thick layer of copper to ensure good thermal conductivity and a thin layer of tin to prevent the metal from reacting with acidic foods. However they tend to be heavy
expensive and requires occasional retinning. Copper cookware are now available with stainless steel rather than tin linings which last much longer. They are best suited for high-heat
fast-cooking techniques.

Cast Iron

Cast iron cookware is slow to heat
but once heated
provides even heating. It is cost effective and can withstand very high temperatures. Being a reactive material
cast iron is known to react with high acid foods. Cast iron
being a porous material
requires seasoning before use. Though cast iron cookware can be washed with soap
it should not be soaked in water or left wet for long.

Stainless Steel

Stainless steel is an alloy of iron containing a minimum of 11.5 % chromium. It is resistant to corrosion and does not react with either alkaline or acidic foods. Stainless steel cookware though are light
cannot be easily scratched or dented. Though stainless steel finds general acceptance in cookware industry
its main drawback is its relatively poor heat conductivity. To overcome this
stainless steel cookware is generally made with a metal insert of copper or aluminium at the base.

Want some good family fun? Make a mess.

"Kids love a good mess and a mess is often a sign of a good time
says award-winning author Donna Erickson. Simple activities like playing in a big pile of leaves or splashing in puddles after an afternoon shower become family traditions that kids remember.

Families can enjoy endless indoor fun, too, without giving messes a second thought. Erickson's favorite activity this time of year is making apple-cinnamon clay. Adults and kids can stir up this unusual concoction to make decorative, aromatic ornaments or cool jewelry.

When hands get sticky, Erickson suggests using Kleenex Moist Cloths to make clean-up fun. It's the next best thing to washcloth clean, she says.


Apple-Cinnamon Clay

What you'll need:


1/2 part applesauce

1/2 part cinnamon

Mixing bowl

2 sheets of waxed paper

Rolling pin

Cookie cutter shapes of all sizes


Mix equal parts of cinnamon and applesauce together. For a small batch, use 1/2 cup of each. If the mixture becomes too sticky, add more cinnamon; if it's too stiff, add more applesauce.

Scoop onto a piece of waxed paper. Place the additional sheet on top.

Use the rolling pin to roll out the mixture until it's about 1/2-inch thick.

Decide what shapes you would like to create. Press the cookie cutters on top of the clay and trim away the extra dough.

When complete, place shapes on a cooling rack. Take a moment to clean the kids' hands with Kleenex Moist Cloths.

Allow the shapes to air-dry for about 24 hours or until hard.

Decorate with paints or glitter. Use your imagination. For instance, glue a clasp on the back to make a pin or add ribbon for a necklace.

A balsamic vinaigrette dressing can turn a nominal green salad into a refreshing mixed fresh Spring salad with a zest of Italian flair. Using aged balsamic adds a bit of gourmet into anyone’s kitchen. Send a bottle to a friend for a gift and you may turn their culinary world upside down.

“The keynote to happiness within the four walls that make any home is plain
wholesome
well cooked food
attractively served.” -- Louis P. De Gouy

Balsamic Vinegar has an almost other worldly flavor that enhances nearly any food it touches. You can see a visible change on the face of someone who is trying Italian balsamico for the first time. Their face is transformed by awe and delight.

Cost and Quality

The cost of balsamic vinegar is tempered by the fact that a little bit goes a long way. Typical recipes use little more than ผ cup of balsamic vinegar
so the cost of the bottle is generally offset by the long-term usefulness and good taste of the product.

Cooking Tips

You may be interested in knowing that balsamic vinegar is used for much more than an ingredient in salad dressings. For instance
many will no longer eat fresh strawberries if they can’t apply a bit of aged balsamic vinegar.

If you are a fan of fresh vegetables you should know that balsamic vinegar can make a perfect marinade for grilled veggies such as bell peppers and eggplant. That same marinade can be used when grilling fish and chicken. Red meats can also gain a complimentary taste using an Italian balsamic like Villa Bellentani.

When cooking with balsamic vinegar it is important to note that it may be best to apply the vinegar after the dish is fully cooked. Adding balsamic vinegar to your favorite dishes will
in fact
enhance the flavor
but heat mellows the taste and may be best applied after the cooking is finished.

When used in a balsamic vinaigrette
the blending of this famed Italian vinegar and extra virgin olive oil results in an incredible accent to fresh seafood as well as asparagus and artichokes.

There are even exclusive ice creams that use balsamic vinegar to create a one of kind desert. Drizzling a small amount of thick balsamic vinegar over vanilla ice cream is a popular dessert in Europe.

Supply is Shorter than Demand

It may surprise you to know that only 3
0
gallons of Aceto Balsamico Tradizionale balsamic vinegar is released to the public each year. This has brought about a new group of modestly priced balsamic vinegar that varies widely in price. The reduction in price may generally be attributed to limited aging. It is this type of balsamic vinegar that may be best suited to marinades
sauces and dressings.

Beware of the very inexpensive varieties due to the fact that they are often developed using caramelized brown sugar (to add color and sweetness) and common vinegar. They may also include preservatives that many are allergic to.

Balsamic Vinaigrette Made Easy

Should you desire a homemade bottle of balsamic vinaigrette the instructions are as follows:

One part balsamic vinegar
Four to five parts olive oil
Season and pepper to taste
A teaspoon of mustard (Dijon is often preferred) per half cup of dressing

Additional Ingredients

The following should be used only when desired.

Chives and sage – or other favorite complimentary herbs
Finely chopped shallot of ginger root

(Please note that many find garlic to be incompatible with balsamic vinegar.)

You may think that all ice is the same
but if you have contaminated ice
you and your family could be risking your health.

As the weather begins to heat up
so does ice consumption to keep beverages and food cold and fresh. Whether it's a backyard BBQ
a picnic at the park or a daily glass of iced tea
people need safe
clean ice.

Recent news reports have shown that some ice in fast-food restaurants is dirtier than toilet water. Whether processed and packaged from a moldy ice machine
mishandled through the use of dirty buckets or even hand-scooped by dirty hands
it is difficult to know exactly what you're buying and consuming.

Here are a few tips for purchasing clean
safe ice:

• Ice should be clear in color as well as odorless and tasteless.

• The bag should be properly closed and secure.

• The bag should have the manufacturer's name
address and phone number.

• The bag should be free of any foreign objects.

• The bag should have a product code.

According to a recent study conducted by Michigan State University
there is a heightened concern with safety of foods among consumers. In fact
63
percent of the consumers interviewed are very or fairly concerned about the safety of the foods they eat and almost half of the respondents said they do not buy foods that are likely to be unsafe.

This summer
the International Packaged Ice Association (IPIA) wants you to know that all ice is not created equal and that ice shoppers need to be selective. When buying packaged ice
look for a product that has been packaged by a certified IPIA member and carries the IPIA seal.

The seal means that the packaged ice consumers are buying meets the association's strict quality and safety policy. The stringent Packaged Ice Quality Control Standards (PIQCS) are mandated for all IPIA members to ensure safe and quality ice. The standards regulate employees' personal hygiene
sanitary operations of the facilities
equipment and utensils used in making ice
quality of the water source and continuous microbiological testing of the finished product.

Without a doubt there is something very relaxing and pleasurable about cooking and eating grilled food. There are countless ways you can turn your grilling not only into a flavorful and enjoyable way to cook
but there are also many healthy and tasty alternatives. Like anything else in life
what you put on your grill is a choice. Grilling healthy first means that you have decided to eat healthy. Cooking on a grill can be a great way to reduce fats on while adding wonderful flavor however we must also be careful when grilling as there can be certain risks if precautions are not taken. Eating healthy always begins with choosing healthy foods that are low in fat and using marinates to reduce unhealthy caseinogens.

We know that charcoal grilling can produce carcinogenic smoke from the high temperature cooking of foods containing fat and protein. This can produce unhealthy chemical changes in the outer layers of flesh foods. To avoid these dangerous chemical formations we must avoid inhaling the smoke and avoid the black char on the outside of charcoal cooked food caused by high heat and/or overcooking. It is also advised that any lighter fluid or self-lighting packages be avoided as they can also add toxic chemicals directly into your food. Instead
use a starter chimney and newspaper to get your charcoal lit. While this method may initially take a few more minutes
in the long run it’s faster and healthier. The use of marinades can also help greatly lower caseinogens in food. By using a marinade your food will not only take on extra flavor but even a simple marinade consisting of olive oil and a citrus juice can reduce the harmful chemicals by as much as 99%. A marinade will also assist in tenderizing and enhancing your food’s natural flavors.

There has been a lot of talk about grilling and the risk of cancer. While the risk is real and this should be kept in mind
there are some simple things you can do to greatly reduce the risk of cancer caused by grilling. The harmful chemicals that can form are created by putting food
primarily meats
under intense heat and flame. These are cancer forming agents however by taking a few simple precautions you can greatly reduce and even eliminate the risks. Grilling isn’t the only cooking method that causes these agents so there is no reason to give up on your grill. If done right
grilling is one of the healthiest methods of cooking.

To reduce the risks follow these basic tips:
• Trim excess fats from all foods. The fats are the main contributors to harmful chemicals so avoid fatty foods as much as possible.
• Using marinades based on olive oils and citrus juices with greatly help reduce the risks.
• Maintain a clean grill. This will also help reduce harmful cancer forming chemicals.
• Avoid letting your grill flare-up. Extreme heat and flame will also increase risk.
• Do not overcook foods. If you do accidentally char your food simply scrape or cut that portion off.

The marinade recipe below is simple
versatile
and tasty and will significantly reduce harmful cancer forming agents. The marinade will work perfectly with poultry
pork
vegetables and seafood and should be combined with your food of choice at least 1 hour prior to grilling.

Simple Marinade
ผ C olive oil
1 tablespoon lemon juice
1 tablespoon honey
2 teaspoons Italian herb blend
1 teaspoon red pepper flakes
1 teaspoon garlic powder
Salt and freshly ground pepper


Grilling can be a great way to prepare low-fat meals and only takes a little imagination to create healthy foods. Try starting with foods you already enjoy and find ways to make them healthier choices. Trimming fat
substituting skinless chicken
using healthy marinades are a few things you can do to start forming healthy habits.


Grilled Fennel Salad with Nicoise Olives

Ingredients:
2 orange peppers
3 fennel bulbs with tops
2 teaspoon white wine vinegar
1 ฝ tablespoon extra virgin olive oil
2 tablespoons extra virgin olive oil
18 small nicoise olives
2 sprigs of savory
Salt and freshly ground pepper

Instructions:
Roast the peppers using your gas grill flame or the method of your choice. Place them in a bowl and cover the bowl in plastic wrap. Remove the green fronds (top flowery pieces) and set aside for later. Slice the fennel lengthways into roughly five coarsely cut pieces. Place the fennel pieces flat in a dish and coast with 1 ฝ tablespoon olive oil. Season the fennel to taste with salt and freshly ground pepper. Remove the char from the peppers and dice the peppers into small-diced pieces.

Place your grill on medium heat and place the fennel slices and turn frequently for 7-10 minutes. Grill until the fennel is showing grill marks. Be sure to cook them until they are the desired texture but do not char too much. Transfer to side dish.

Combine the vinegar and remaining olive oil and pour evenly over fennel. Lightly combine the pepper mixture with the fennel while adding the olives. Tear the savory and fennel fronds and sprinkle over the fennel.

Grilled Fennel Salad is fantastic as a side or main course. As a side consider serving it with a simply grilled chicken or seafood. Just remember that what you put in your stomach or on your grill is your choice.

If you love food and beverages
whether you enjoy making them
eating them
or both
there is bound to be a magazine for you. From general interest cooking magazines to magazines focusing on everything from beer to chocolate
foodies have a home.

If you want recipes and lots of them
covering the spectrum from classic American home cooking to dishes from all over the world
Cookbook Digest is a great magazine for you. Do you have bookshelves overflowing with cookbooks that you use only a few recipes out of
if any at all? Cookbook Digest pulls the best recipes from the newest cookbooks and passes them along to you
so you can keep more room in your house
and more money in your wallet. Another good basic is Home Cooking
which has recipes and techniques
as well as contests so you can show off your own creations. Traditional comfort foods and old fashioned homestyle cooking are the focus in Taste of Home.

Looking for something a little more gourmet? How about Bon Appetit or Gourmet? These magazines cover good food
fine wine
information on restaurants
food travel
and entertaining tips. Saveur travels the world to bring you information on the greatest cuisines from around the globe. Food and Wine covers
well
food and wine
along with travel
healthy eating
and entertaining.

If you follow a particular kind of diet for health
weight loss
or religious reasons
there are magazines to make your life easier
too. If you or someone in your family is diabetic
Diabetic Cooking can help you cook meals your whole family will enjoy that will also fit with a diabetic meal plan. Kashrus magazine has information on keeping a kosher kitchen
including recipes and information on products. Many people are following a low carb diet to lose weight
and SheKnows LowCarb provides recipes
weight loss tips and more on the low carb lifestyle. For vegetarians
Vegetarian Times magazine offers menus
information on diet and exercise
and research updates on vegetarian issues.

Finally
there are magazines that focus on a particular food. Chile Pepper offers spicy recipes
along with travel and restaurant recommendations
while Chocolatier is all about desserts. If you’re a beer connoisseur
All About Beer is for you. Learn about brewing methods
the history of beer
and the culture of beer lovers around the world.

When it comes to manufacturing handmade cosmetics one ingredient no crafter should be without is lavender essential oil. Lavender essential oil (Lavandula angustifolia) posses antibacterial proprieties
is gentle to both dry and oily skin
and has the ability to relieve such conditions as muscle pain
insomnia
headaches
burns
bug bites
eczema
psoriasis
and acne making it the most versatile of essential oils. It is also one of the few essential oils that can be used as a middle or top note in perfume due to its fresh
floral smell and affordable price.

Here are a few recipe ideas for using lavender in handmade cosmetics:

Salves
Ointments
and Balms: Lavender blended with neem seed oil or comfrey root powder produces a salve that soothes itching caused by insect bites
bruises
burns
and even diaper rash. Add cinnamon and clove for a pain relieving muscle rub ointment. Use lavender by itself as a gardener’s salve to help chapped hands or as a temple balm to aid in falling asleep and to quell headaches.

Hair Care Products: Blend lavender with apple cider vinegar and nettle herbs for a normal-to-dry hair rinse. You can also try combing rosemary
peppermint
and lavender essential oils along with jojoba and oat extract
which produce a very effective scalp oil treatment.

Bath and Body Care Products: Add lavender to toners
facial creams
and body lotions to combat acne or dry skin conditions. Lavender essential oil combined with dried lavender buds
dead sea salt
Epsom salt
and powdered milk make for a lovely bath salt recipe. Blend jojoba with rose geranium
lavender
sandalwood
and vanilla for a sweet and sexy feminine perfume oil.

Soaps: Try adding tea tree and lavender essential oils to opaque melt and pour soap base along with pumice (sprinkled at the bottom of your soap mold) for a deodorizing and exfoliating soap bar.

A word of caution
due to their volatility
research any essential oil
and always do a skin patch test before use.

In my younger days
I must admit that the thought of paying several hundred dollars for a kitchen appliance like a KitchAid stand Mixer was not only not in my budget but also something not to mention I couldn't justify the expense. It's been a few years now and several mixers later when I realized that quality matters.

Like many people just starting out
I was interested only in 1 thing and that was price. How could I mix up my occasional birthday cake without costing my anything. I could mix by hand but as anyone who has ever known 20 something
there's a limit to the amount of actual effort we want to do before we justify going out and buying something. So during the first few years of independent life
the 25 dollar hand or portable mixers were my preferred kitchen mixing appliance.

Over the years I realized that buying the cheaper
or as the marketing people say "less expensive" portable type mixers
I decided to quit buying on price and start choosing consumer goods based on quality and a good value.

Now "good value" may mean a lot of things to different people but to me it means paying a fair price for a solid product that will last. You might ask why wouldn't I just buy on quality alone? The answer is in the automobile the Rolls Royce. The Rolls is arguably one of the highest quality built automobiles in the world. It is not however what I would consider a good value due to the extraordinarily high price.

It's not the same however with a lot of consumer goods like my KitchenAid mixer. Although far from what some would call cheap
it should definitely be considered a great value. The hand mixer was just tiring to use and underpowered so when shopping for my new mixer I knew I wanted a stand mixer. That's one where I wouldn't need to hold the mixer in the bowl while it worked. It needed a folding or very slow speed so I could blend in ingredients without them flying all over the kitchen. I also wanted a mixer with enough power that I could do 4 boxes of brownies without it slowing down. Heck
I even would like it to be able to knead bread and pasta dough for those special meals.

Although there are many styles and models
I decided on an Artisan Series KitchAid stand Mixer in a color that would match my kitchen. It met my needs as to quality and even included a dough hook. They wouldn't include a dough hook if the machine didn't have the power to knead dough
right? It's necessary to shop carefully however as I found the unit price range several hundred dollars between the highest and lowest in my city literally .

So I did my shopping online and checked out several of the most popular kitchen appliance outlet stores. I picked up the mixer I wanted and it included several handy accessories including the dough hook priced at below the lowest price I could get it locally! To make things even better
buying at the online store also offered free shipping. Now that's value!

I received my stand mixer in perfect condition at a price one third less than what I could have bought it for anywhere in town. It has speeds from a slow stir to a fast mix. My new Artisan Series KitchAid Mixer is a joy to own and does everything...including mixing the bread dough.

You open the cookbook and see a recipe title or a photo that tempts your tastebuds. Then you start to read the recipe
realize the preparation is more difficult than you first thought
and put the book back on the shelf.

Sound Familiar? Well here's a simple guide to help get you started:

1. Abbreviations for Measuring

Tsp. = teaspoon
Tbsp. = tablespoon
which equals 3 teaspoons
C = cup.

Tip: Get a set of measuring spoons. The set will usually have 1/4 tsp.
1
tsp.
1
tsp.
1
teaspoon and 1 tablespoon.

Dry measure cups look like little saucepans and can be leveled off with a knife or other straight-edged tool. They come in sets like the measuring spoons. Liquid measuring cups have ounce marking lines so you can measure however many ounces you need.

Tip: Some recipes require exact measurements to turn out right so learn to measure correctly.

2. Common Ingredients

Make sure you know what you need.

Tips:

- Baking powder and baking soda are not the same.

- Ask the produce manager at the market about fruits and vegetables
the meat manager about cuts of meat.

- When trying something new
buy ONE. You can always go back for more if it turns out well.

3. Common Terminology

- Bake: Dry heat in the oven. Set oven control to the desired temperature while you're preparing the dish to be baked. Once the light that says it's heating turns off
the oven is at the proper temperature. Then put in the food--for best results
center it in the oven.

- Boil: Heat a liquid until it bubbles. The faster the bubbles rise and the more bubbles you get
the hotter the liquid. Some recipes call for a gentle boil--barely bubbling--or a rolling boil--just short of boiling over. Watch so it doesn't boil over.

- Braise: A moist cooking method using a little liquid that barely bubbles on the top of the stove or in the oven. This is a good way to tenderize cheaper cuts of meat. The pan should be heavy and shallow with a tight-fitting lid to keep the liquid from boiling away. There's a lot that can be done for flavoring in your choice of liquid and of vegetables to cook with the meat.

- Broil: Turn the oven to its highest setting. Put the food on broiler pan--a 2 piece pan that allows the grease to drain away from the food. In an electric oven on the broil setting only the upper element heats
and you can regulate how fast the food cooks by how close to the element you place it. Watch your cooking time--it's easy to overcook food in the broiler.
- Brown: Cook until the food gets light brown. Usually used for frying or baking. Ground beef should usually be browned (use a frying pan) and have the grease drained before adding it to a casserole or meat sauce.

- Fold: A gentle mixing method that moves the spoon down to the bottom of the bowl and then sweeps up
folding what was on the bottom up over the top. This is used to mix delicate ingredients such as whipped cream or beaten egg whites. These ingredients just had air whipped into them
so you don't want to reverse that process by mixing too vigorously.

- Simmer: Heat to just the start of a boil and keep it at that point for as long as the recipe requires. The recipe will usually call for either constant stirring or stirring at certain intervals.

Now you are ready to do the shopping and prepare that recipe that you've always wanted to try!

Happy cooking...

Kitchen appliances are a central part of most kitchens. They make life so much more simple in the kitchen. Not only are they safer
they speed up meal preparation time. Because they are so useful
there are dozens of small kitchen appliance makers giving you hundreds of appliance choices to make. You can spend hours and days searching and researching different models and makes in the hopes of finding the appliance that is right for your needs.

When you set out to buy a new appliance for your kitchen
there are several important things to keep in mind. Space
cooking needs
and cost are at the top of the list of things to decide before you buy any appliance. Of course matching your kitchen's decor is also fairly important to some.

With the space in most kitchen always limited
you need to think about both how much space you have for your new appliance
and also where that space is located. If the only space you have is directly under your kitchen cabinets you may not want to place a rice cooker there since it let of lots of steam causing water damage. Location of your electrical outlets is also something to keep in mind.

Any appliance you buy needs to match your lifestyle and eating needs. If you drink very little coffee
a one cup brewer is probably more reasonable than a 12 cup model. If you're like me and enjoy an extra 5 minutes of sleep a timer on the coffee machine is a blessing. Every person has different cooking needs. Simple think about your daily food habits and routines and get the appliance that suits you best.

Finally
about price and how much should you spend. Well
that is entirely up to you. A $200 espresso machine may be great
but you can get nearly the same result from a cheaper model so if you're on a budget...well you get the picture. No matter what appliance you are looking to buy you need to decide if the benefits the more expensive models provide are worth the extra money. In many cases they are
but not all. If you're in doubt
step back a second and think about what it is that you really NEED vs. what the sales pitch is trying to make you want.

In the end
the choice is always yours to make. With a little bit of fore-thought and reading some good reviews will get you well on your way. Add in a little thinking about your kitchen's layout
your cooking habits
and lifestyle
you will buy the kitchen appliances that best suit your needs.

One of the most prevalent illnesses today is food poisoning. It starts as a slight discomfort a few hours after eating and grows into a life- threatening episode requiring hospitalization.

The most common cause are the salmonella e-coli and listeria bacteria. And
they can be common problems in the chef's kitchen.

Common breeding grounds for bacteria are kitchen towels
dish rags and brushes
cutting boards
kitchen sinks
door
drawer and refrigerator handles. Little things like timers
whisk handles
pepper mills and salt shakers also become breeding grounds for bacteria. You can also add bottles of oil
spice jars
can openers and the controls on your stove or ovens.

Food itself can be storage places for bacteria with the culprits chicken and other poultry
eggs
raw meats
dairy products
and even fresh fruits and veggies.

In addition to washing your hands regularly while cooking here is a list of things you should do in your kitchen to reduce the likelyhood of food poisoning:

1. Wash poultry in ice cold water when you bring it home from the supermarket and refrigerate immediately. Cook it as soon as possible.

2. Wash your hands and everything else that comes in contact with raw poultry.

3. Wash
never reuse knives
cutting boards
towels or anything else that touches raw poultry without washing them. This means don't use the cutting board or knives to chop vegetables or anything elsethat will not be cooked immediately.

4. Wash your hands after going to the bathroom. Your family is not immune to your personal e-coli!

5. Wash all vegetables immediately after you bring them home from the market. This includes all fruit including watermelons
strawberries
peaches
mangos
grapes
and almost every other fruit including bananas.

6. Use a lot of paper towels that can be thrown away. Dish rags and towels are one of the biggest breeding grounds for bacteria.

7. Keep your kitchen counters clean. Use a diluted bleach or disinfectant before and after meal preparation.

8. Refrigerate foods as much as you can and read the labels on condiments
sauces
jams and jellies to see if they need refrigeration after opening. DO NOT LEAVE MAYONNAISE ON THE COUNTER ON A SUMMER DAY! That goes for anything made with the mayonnaise as well.

9. Gently wash eggs in ice cold water before putting them in the fridge. There is nothing sterile about an egg that came from the chicken coop.

10. Buy your meat
especially hamburger
from a reputable butcher shop.

11. Make sure you have a meat thermometer and make sure all meat is cooked to the proper temperature to kill the dangerous bacteria in meats
poultry and fish.

12. Wash your hands!! I can't repeat this enough!

13. Plan your grocery shopping so you go home immediately after you purchase perishable foods.

14. If fish smells like fish
don't buy it! If anything smells "off" or not what
you are accustomed to
don't buy it.

15. If a can or jar whooshes when you open it
throw it away or better yet
take it back to the store.

16. Drain things over the sink
not in it. This place is teeming with bacteria. Sterilize it often
but still keep edible food out of it.

In general
the Japanese people are very healthy and live longer than any other culture in the world. Why is this? Many people attribute it to the way they eat. But if you think that all Japanese people eat is sushi you couldn't be more wrong. Japanese home cooking is simple
healthy
and delicious. While some of the ingredients may seem exotic and intimidating
rest assured that anyone can cook wonderful delicious Japanese meals with ease.

Sushi is the most popular type of Japanese food
enjoyed throughout the world. You may notice that sushi is quite filling
and you typically eat much less than you would a more Western style meal
such as a hamburger. What is it about sushi that makes it so filling and satisfying? The answer could be rice.

Rice is definitely a staple of any Japanese meal. Whether it is served as a side dish or along with a saucier entr้e
you're going to need plenty of rice on hand. While white long grain rice is most popular
you can always opt for more healthy brown rice. Either way
you may also want to consider purchasing a rice cooker. Rice cookers can cost anywhere from $30 to hundreds of dollars
depending on the make and quality. If you plan on eating plenty of rice this is worth the investment. You're pretty much guaranteed perfect rice every time.

Have you ever had miso soup at your favorite sushi restaurant? Miso soup is made from several ingredients
one of which is miso paste
made from fermented soybeans. Miso comes as either red or yellow
both having distinct and rich flavors. Not just for soup
you can add miso to just about anything from a veggie stir fry to a marinade for beef. And miso isn't just for Japanese cooking either. Once you experience the delightful flavors of miso you'll be adding it to all your meals!

If you dislike fish
you probably think Japanese cooking isn't for you. While fish is definitely a huge part of the Japanese diet
it doesn't mean that's all they eat. Chicken
beef
and pork are all popular choices
as well as tofu and eggs. Simmering meats in sauces such as teriyaki
in a wok or deep skillet is a favorite. You can serve these dishes over rice or noodles such as soba. This is a tasty and healthy alternative to fried foods that many of us eat so often.

If you're interested in Japanese home cooking there are plenty of great recipes on the Internet that can help guide you through the different types of ingredients and cooking methods. If you're looking for a healthy and flavorful change to your diet
consider trying a few Japanese meals. Before you know it you'll be enjoying a variety of delicious foods that nurture the body and the soul.

Italy
a nation of 58 million people
is a patchwork quilt of 20 distinct regions subdivided into 103 provinces. All Italian cooking relies on olive oil
grains and fresh
seasonal produce
but each region has its own preferences and specialties.

Northern Italy
which boasts the country's highest standard of living and the richest diet
also produces one-third of Italy's best wines. Its eight regions lean toward risotto
polenta and gnocchi
and hearty soups and fish chowders are a feature of the region. The North's real claim to fame
though
is as a paradise for cheese lovers. Parmigiano
Gorgonzola and Asiago cheeses
accompanied by salamis and sausages made from goat
goose and even chamois
make a simple meal divine.

Central Italy
in contrast
tends to favor artichokes
peas and black and white truffles. These six central regions prefer pasta and lamb over the rice and beef associated with the North. One of the best-known regional dishes is porchetta
a whole
roasted pig stuffed with fresh garlic
fennel
rock salt and peppercorns.

Historically
the six regions that comprise Southern Italy were known as the Garden of the Greeks and Romans. Later
during the Middle Ages
the Arabs established a pasta industry in Sicily. Varieties of pasta have since proliferated
from "short" pasta generically known as macaroni to the "long" types such as spaghetti and vermicelli.

No other sector of Italy boasts such a splendid heritage of sweets and ices. Many desserts bespeak the Arab and Greek influences in Sicily
with its almond pastes
candied fruits
ricotta
honey
raisins and nuts.

The South also accounts for 75 percent of the produce raised organically in Italy. With almost 2.5 million acres cultivated without chemicals
Italy is a leader in organic farming.

When hosting at home
whatever the occasion
the end result should leave your guests feeling as though they have had a memorable evening
while not exhausting the host. A carefully chosen menu and some advance attention to detail can mean a satisfying experience for you as well as your guests.

When choosing the menu
be sure to consider your budget while determining the cost of your ingredients. To avoid confusion the night of the event
prepare as much as you can well in advance. Discuss logistics-will you be serving buffet style or will each guest be served individually while seated? Whether serving buffet or sit-down be sure to keep table size limited to eight or 10 as this is optimum for interesting conversation.

The ambiance can be heightened by adding thoughtful details. Place votive candles throughout the house and keep them unscented
except for the bathroom. If possible
change lightbulbs to a low-wattage
soft-pink bulb. The hue is very flattering to everyone's complexion. Play music during cocktails and after dinner as the meal should stand alone. Flower arrangements are best kept simple as your guests are the main attraction.

As guests arrive and to avoid "first drink" congestion at the bar
have trays of wine or S.Pellegrinoฎ Sparkling Natural Mineral Water or Acqua Pannaฎ Natural Spring Water
an elegant addition to any evening. S.Pellegrino and Acqua Panna are delightful complements to selected wines
and enhance the flavor of any food.

On the day of the affair
allow yourself ample time prior to the event to address final details
organize the menu and prepare for your company.

Here's one cocktail you may care to serve:


Raspberry Martini Spritzer


Ingredients:

11/2 oz Vodka

1/4 oz Raspberry liqueur

1/4 oz Fresh pineapple juice

1 Twist of lemon

1 Bottle of S.Pellegrino Sparkling Natural Mineral Water


Shake vodka
raspberry liqueur
and pineapple juice over ice and strain into a chilled martini glass
top with S.Pellegrino and garnish with lemon twist.

If you have ever tried to sell your house
you know that there is a feature found in the kitchen that can make or break the sale. We are not talking about spacious cabinets a farm sink or a glorious pantry; rather we are referring to the oven. People are extremely loyal to the types of ovens they are used to and I am sure that more than one couple has absolutely loved a house but failed to make an offer because the wife refused to consider a house with an electric oven. While there are a few other cooking options out there
the two most popular choices are an oven run by natural gas or electricity
so what is the real difference between a gas oven and an electric oven?

A gas oven is the better choice for roasting. Heated by a flame that is powered by natural gas
the temperature can fluctuate slightly
making baking a game of guesswork. It is hard to bake a prefect batch of cookies when the heat in the oven can be slightly different with each cookie sheet you slide onto a rack. Electric ovens are much better at baking because their heat is even and steady. They aren’t so good at roasting or broiling and can produce meat that is a little on the dry side if you cook it at too high a temperature. Of course the optimal choice is to have both in your kitchen
a gas stove for roasting leg of lamb and an electric stove for baking pastries.

Often the decision of which type of oven to buy is really made based on what type of stove you prefer. If you are purchasing a range that includes the stove
you have to take the burner into account when deciding what to purchase. When it comes to stoves
gas ranges provide a heat that is much easier to control. When you turn the burner down
the flame receded causing the heat in the pan to immediately drop. When you turn down the burner on an electric stove
the temperature of the burner has to drop naturally before the temperature in the pan can go down. It is very easy to over cook food on an electric stove
and takes a bit of getting used to before you can time things to perfection.

When it comes to savings
electric ovens tend to be a little more expensive to run than gas ovens. It costs more per minute to pay for the electricity to run and electric oven than it does for the gas to run a gas oven. It even costs more to run a microwave than it does to run a gas oven. While the cost of running an electric oven is more
if you were to comparison shop for a gas oven and an electric oven that were of similar capacity
the gas oven would probably cost you more.

As far as safety is concerned
either oven should be safe
although with gas ovens there is always a risk of a leak While this is possible
it is highly unlikely.

When it comes right down to it
there really isn’t an answer for the question which oven is better
gas or electric. The truth is that the answer to which oven you should own is a highly individual one that has to take into account your cooking style
price range
and of course the most important factor
what type of hookup your kitchen has.

Businesses such as GuideMeGreen and the co-op offer a real alternative for people concerned with these issues and with businesses that combine a strong ethical dimension in tandem with making profits.
Here are some of the main features of organic farming:
• Organic farming severely restricts the use of artificial chemical fertilisers and pesticides.
• Instead
organic farmers rely on developing a healthy
fertile soil and growing a mixture of crops.
• Animals are reared without the routine use of drugs
antibiotics and wormers common in intensive livestock farming.

Synthetic dyes and ingredients such as Sudan1 were in the national news in February and can cause cancer. See www.food.gov.uk for further details. Genetically modified (GM) crops and ingredients are not allowed under organic standards.

Why Buy Organic?

It has never been easier to shop for organic food
and there has never been so much choice. Every food category now has an organic alternative. It's also common sense; organic food is good food. Good to eat
good for the environment
good for the small-scale farmers and the farm workers who produce it.

Chefs across the country are committed to using organic ingredients because plants from healthy soils and organically fed livestock provide us with more flavorful food. Organic foods allow true flavour to shine through unlike other non-organic foods that look and taste good but are often full of E numbers and artificial flavourings and ingredients.

By supporting local
sustainable and organic farms in your local community you also support the larger community of which we are all a part. By eating organic food you are providing the healthiest choice for your family and supporting the farms that provide us with healthy and ecological neighbourhoods.

The ‘go local’ food movement is flourishing – over 15% of people buy organic food locally and this number continues to rise as the number of farmer’s markets
box schemes
cafes and restaurants serving organic food increase. GuideMeGreen helps you to find locally produced foods which are fresher
healthier and more economical. It cuts down on transport costs and ‘food miles’ where an average shopping basket can include fruit and vegetables transported from all over the world.

You may misunderstand that hiring a personal chef will cost you a lot and it is not worth it to spend such huge money on this! This is a wrong idea. Personal chefs are now helping couples and families to present fabulous home cooked dinners to their guests. And it's not as expensive as you think!

The reasons of hiring a personal chef: A personal chef will bring the food
create a nutritious and balanced meal
figure out the servings needed (so you don't need to deal with leftovers) and most of all give you the freedom to focus on other aspects of entertaining while still providing the best food for your guests. Are you hosting a business lunch? An intimate wedding reception? Or even an intimate dinner for two that just has to be the best? A personal chef can handle any order. You can usually choose from a selection of courses they provide or arrange for a customized menu.

The cost: Prices will vary but you can expect a weeks worth of meals (containers
food and cooking included) to be about $350 for a family of 4 (20 meals of entrees and side dishes) or $175 for a couple (10 meals of entrees and side dishes). Some services will prepare all the meals at once while others will deliver or prepare the meal in your home throughout the week.

Place to hire a personal chef: Finding a chef is easy by using the USPCA (United States Personal Chef Association) or the CPCA (Canadian Personal Chef Alliance). Here you will find information on personal chefs as well as a directory of members in your area.

Don’t view a personal chef as a catering service. They are more professional. For busy professionals who are looking for quality meals and more time with their family
a personal chef will prepare several entrees and side dishes
store them and clean the kitchen. For the rest of the week all you have to do is take them out of the fridge or freezer and reheat to enjoy gourmet meals all week. For families who turn to fast foods and restaurants the cost may actually be less than what they are currently paying. Some personal chefs also can be booked for private or group cooking lessons. Invite a group of your friends to learn the art of creating delectable pasties or sumptuous seafood from an expert!

If you want to have a wonderful time at home
relax all day
no need to wake up in the morning to do a cookery
a personal chef is the best solution for you.

Home cooks most generally use the term frosting and icing interchangeably. This can cause confusion.

In order to reduce that confusion I like to make a distinction between the two on my website.

Frosting

Frosting is a fluffy
thick concoction that will hold its shape. You can pipe decorations with it like you see on cakes.

Even though it holds a shape it stays soft and keeps its creamy texture.

There are as many variations of frosting recipes
as there are cookie recipes. One of the most popular is butter cream.

Even within the butter cream category there is no one definitive recipe.

It seems that every country that can get its hands on butter has its opinion of what butter cream frosting should be. Some are made with eggs and butter. Some varieties you have to cook sugar to a softball stage.

There are others that use shortening or a combination of shortening and butter. Still others don't use butter or shortening at all but another substance such as peanut butter.

A simple butter cream is just butter
sugar
flavoring and a liquid beaten and beaten until it is light and fluffy. It can be flavored with most any flavoring and colored any color during the beating stage.

After beating
other ingredients such as dried fruit
nuts or melted chocolate can be folded in.

Icing

Icing is normally much thinner than frosting and in this state will not hold shapes. Because it's more liquid it flows easily and thins out filling in nooks and crannies.

What differentiates icing from frosting is that as icing dries it becomes smooth and will harden when completely dry. This makes it perfect glue for cookie construction projects
such as a gingerbread house.

For the cookie decorator that's not handy with a piping bag icing is the ideal cookie decorating medium.

Just like frosting there are hundreds and hundreds of icing recipes and recipe variations. An icing recipe can be as simple as powdered sugar mixed with a liquid to more complicated meringue varieties.

One of the better known meringue variations is Royal Icing. Depending on the amount of liquid used Royal Icing can be piped and will hold shapes like frosting but it will harden as it dries.

So is it icing? Or is it frosting?

In my humble opinion it boils down to one thing. If it stays soft (within reason) it's frosting. If
when it dries
it hardens then it's icing.

If you’ve shopped for cookware recently
you may have gotten a headache from looking at all the choices and brands available. And all of them seem to be telling you the same things – I’m the best; I’m a great value; buy me.

What should you buy? Before you start considering your cookware options consider the following five questions.

1) Do you cook for a few people or a lot of people? This will determine how many pots and pans you need and also how big you need them to be.

2) What kind of cooking do you most often do? I like to make homemade soup so a large stockpot is essential for me. On the other hand
I never steam anything on the stovetop (I use an electric steamer) so a stovetop steamer is useless to me. Think about what you cook or what you want to learn how to cook so you can determine what pieces of cookware you’ll need.

3) How important is ease of cleanup to you? If you hate cleanup you should probably buy non-stick cookware. If you want to be able to put your cookware in the dishwasher you’ll need to look at the sets you’re considering to see if it’s advisable. For example
hard-anodized aluminum cookware (http://www.acooksdelight.com/cookware/anodizedaluminumcookware) is a very popular type of cookware but the outside of the pots will change color and darken if you wash them in your dishwasher. I own this type of cookware and I love it. But there are days when I don’t love having to take the time to hand-wash it
but I do because I don’t want it to get discolored in my dishwasher. Most professional cooks prefer stainless steel cookware. It’s nice to cook with but clean-up can be fairly time-consuming.

4) What type of stove do you have? Do you have a smooth-top electric stovetop? If you do
you need flat-bottom pots and pans. I didn’t think about this when I purchased my smooth-top stove. I quickly discovered my pots and pans weren’t flat bottomed and that they didn’t work well on my new stove. As a result I had to go buy new cookware that had flat bottoms. If you have an induction cooktop you needs pots and pans with ferrite in them
which means they need to be magnetic.

5) What is your budget? I highly recommend buying the best quality cookware you can afford. The best quality is not always the most expensive cookware available
but it’s never the cheapest. If you buy a $49.99 set of cookware
you’ll be getting a bargain but you won’t be getting a good set of cookware.

Now that you’ve thought about your needs and know how much you can afford to spend
it’s time to go look at cookware. You’ll likely be using your cookware every day so you want something that you’re comfortable working with. But the number one thing to look for in cookware is weight and heft. Heavier weight cookware won’t warp over time which causes you to lose the flat
even cooking surface on the bottom of your pan; and you can control the heat better in heavier weight cookware. I’m not saying you have to buy cookware that you need to join the gym to be able to lift out of the cupboard but don’t buy cheap flimsy pots and pans.

If a pan feels like you could bend it
don’t buy it. I’m not suggesting you walk into a store
pick up every pot and pan and try to bend it
but look at one of the saucepans. If you push a little on the sides and that saucepan has some “give” to it
it’s not going to hold up well on your stove.

To get a good quality cookware set you’ll probably need to spend a minimum of $200 (. If you don’t have that much to spend consider buying only the essential pieces you need to get you started such as a 2-quart saucepan
a saut้ pan and a stockpot. Add pieces as you can afford them. Although you’ll typically get the best value for your money if you buy a cookware set versus buying the individual pieces don’t buy a poor quality set just so you have an entire set of cookware. You’ll end up spending more money in the long run replacing those pots and pans when they get warped and ruined (which won’t take long).

If you take the time to consider your needs
do some shopping around
and purchase the best quality set of cookware you can afford
you’re likely to be happy with your purchase for a long time.

Salmon has become one of the most popular fish to serve. People love the taste
and salmon cooks quickly
making it a great option for both weeknights and weekends.

Besides convenience
salmon is an excellent source of high-quality protein
containing all the essential amino acids
making it a great source of nutrition for the young and old alike.

If you want to prepare salmon
remember to purchase the freshest fillets you can. Keep the fish refrigerated until you are ready to cook it
and always prepare it on a clean
dry surface. In order to eliminate a strong oily taste
remove the skin as soon as possible.

If you are looking for a great way to liven up your salmon dish
you may want to try my Salmon Magic. This seasoning blend is a flavorful combination of dill
mustard seed
herbs and spices with just the right amount of salt and sugar
creating a versatile blend for all salmon recipes.

The distinct flavors enhance the natural goodness of salmon or any other type of fish
shellfish or seafood. Whether you are grilling
saut้ing
baking
broiling or poaching
Salmon Magic will add just enough flavor.

To get you started
here is one of my favorite salmon recipes. It's simple
and it will definitely spice up mealtime.


MAGIC BAKED SALMON

(Makes 1 serving)


1 salmon fillet

2 teaspoons Salmon Magic

Unsalted butter
melted


Heat oven to 450 F. Lightly brush the top and sides of the salmon fillet with melted butter. Lightly brush a small sheet pan with melted butter.

Season the top and sides of the salmon fillet with the Salmon Magic. If the fillet is thick
use a little more Salmon Magic. Press the seasoning in gently.

Place the fillet on the sheet pan and bake until the top is golden brown
and the fillet is just cooked through. In order to have moist
pink salmon
do not overcook. Serve immediately.

Cook time: 4 to 6 minutes.

For those who long for the wonderful taste of smoked turkey but forgo the luxury because of how much it costs in stores
take heart! It's surprising just how easy and economical it is to make your own smoked turkey at home. Not only will you enjoy this tempting morsel
but just think how much you'll impress your friends and family.

you don't need a smoker; any covered grill will give the same effect. Simply place the turkey breast on the cool side of the grill and use soaked wood chips.

It's important to allow yourself plenty of time to smoke the turkey until it is completely cooked. Smoking time depends on the size of the turkey
the distance from the heat
temperature of the coals
as well as the outside air temperature. You can roughly estimate about 20 to 30 minutes per pound of turkey
but it's important to use a meat thermometer to be sure your turkey is thoroughly cooked. The turkey is done when the food thermometer
placed in the inner thigh
reaches 180ฐ F (be sure the thermometer is not touching the bone).

Important points about how to smoke a turkey:

Food safety is of primary concern when smoking turkey. Turkey breasts
drumsticks
wings and whole turkeys are all suited for smoking
although for safety's sake
stick with whole turkeys that weigh 12 pounds or less. A larger turkey remains in the "Danger Zone" - between 40ฐ F and 140ฐ F for too long.

Do not stuff a turkey destined for smoking. Because smoking takes place at a low temperature
it can take too long for the temperature of the stuffing to reach the required temperature of 165ฐ F
not to mention that smoked stuffing has an undesirable flavor.

Here's a wonderful and easy recipe:

Chili-Spiced Smoked Turkey Breast

1/4 cup fresh lime juice
2 tablespoons olive oil
2 teaspoons unsweetened cocoa
2 teaspoons paprika
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon dried thyme
2 garlic cloves
minced
1 (6-pound) whole turkey breast
2 cups mesquite chips
Cooking spray

Combine the first 10 ingredients in a small saucepan; bring to a boil. Remove from heat; cool. Combine lime juice mixture and turkey in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours. Soak wood chips in water at least 30 minutes. Drain well.

Preheat gas grill to medium-hot (350ฐ to 400ฐ) using both burners. Turn left burner off. Place wood chips in a disposable foil pan or a foil packet pierced with holes on grill over right burner. Remove turkey from marinade; discard marinade. Place turkey
skin side up
on grill rack coated with cooking spray over left burner. Cover and cook 1 1/2 hours. Turn turkey over; cook 15 minutes or until meat thermometer registers 170ฐ. Remove turkey from grill. Cover loosely with foil
and let stand at least 10 minutes before carving. Discard skin.

Yield: 16 servings (serving size: 3 ounces)

If you prefer an actual smoker
water smokers are available in electric
gas or charcoal model
and all work well. Charcoal smokers have two pans - one for charcoal and one for liquid which creates the moist
hot smoke needed for cooking. These are available wherever barbecue grills are found
but here's an economical secret: start going to garage sales. For some reason
smokers seem to be a popular item
possibly because a lot of folks don't know how to use them. However
as stated above
a smoker is not necessary to get the full
smoky flavor you desire. Unless you're really into smoking many different things (cooking
not inhaling!)
it's an expense you can do without. Not only will you save money
you'll also save space.

But
if you do have a smoker
here's an easy how to smoke a turkey recipe:

1 15 pound turkey
fresh or thawed
1/4 cup butter
1/2 cup white wine
1/2 cup honey
1/4 teaspoon cinnamon

Prepare smoker for a 6 to 8 hour smoke at about 230 degrees. In a saucepan melt butter. Add wine
honey and cinnamon. Heat on low temperature until mixture is smooth and thin. Using a turkey injector
inject half the mixture into the turkey in all meaty areas. Brush remaining mixture over turkey. You can reserve some of the baste to apply later
during the cooking process. Place turkey in smoker. When the internal temperature of the turkey reaches 165 degrees the turkey is done. Remove from smoker and let rest for 10-15 minutes. Carve and serve.

Enjoy!

Disappointment reigns heavily when it comes to out of season tomatoes. Yes
summer is over as the harsh freezing cold temperatures blanket the entire North American continent and we are missing
craving more than likely
the incredible taste of vine ripe tomatoes straight from the garden. Perfectly picked at their peek of freshness and aromatic fragrance.

Sure you try the produce market at you local grocery looking for bright red tomatoes that give a little to the touch but don't feel mushy. Your journey is unsuccessful instead you settle for the less than perfect specimen
pale and still a little green in color. Your hope is it will ripen at room temperature on the kitchen counter and be ready to use in a couple of days. Disappointment follows it has no taste whatsoever.

Cravings are persistent and lead to more intense desires for the fresh taste of summer time tomatoes.

Ouch
did you hear the weather report? Several more days of below freezing temperatures are ahead with no end in sight.

Capt'n Salsa has a simple and acceptable solution for you. Considering the snow covered garden out the back window and your cravings are growing more intense each day it is time to reach for the "canned tomatoes".

Hey hear me out just a minute
okay?

Canned tomatoes
yes whole canned tomatoes are the closest tasting to fresh tomatoes you can find. Look for whole tomatoes packed in juice not the sauce or the puree for the best taste. The whole canned tomatoes can easily be chopped or even added whole during cooking to most of your favorite recipes. Actually
go ahead and use the diced canned tomatoes again grabbing the ones packed in juice.

Diced tomatoes are coarsely chopped during the canning process saving you a lot of time and of course the messy cleanup of chopping canned whole tomatoes. Add them right out of the can to your favorite sauces
soups and pasta dishes
using them just as you would your fresh garden tomatoes.

Homemade tomato salsa?

Sure
just remember to drain the juice first reserving it for a special "Bloody Mary" later.

Lobster is an an all-time favourite seafood with most people
and many dishes using lobsters require that the flesh be removed from the shell. Here are some handy tips when you prepare a lobster dish at home.

A preliminary way to prepare a lobster
which should be alive
is to grasp it firmly by the back
plunge it quickly
head first
into a kettle of rapidly boiling water
and then submerge the rest of the body. Be sure to have a sufficient amount of water to cover the lobster completely. Boil rapidly for 5 minutes; then lower the flame or remove to a cooler part of the stove and cook slowly for 1/2 hour. Remove from the water and allow to cool.

After being prepared in this way
a lobster may be served cold or it maybe used in the preparation of various made dishes. If it is to be used without further preparation
it is often served from the shell
which is usually split open. Mayonnaise or some other sauce is generally served with lobster. The flesh is removed from the shell with a small fork as it is eaten.

To remove lobster from the shell
first pull off the two large claws and the four pairs of small claws
and break the tail from the body. Then using scissors
cut a single slit the entire length of the shell covering the under part of the tail and remove the flesh inside the tail in a whole
large piece. The intestinal tract
which can be readily observed
will be found embedded in this piece and running the entire length. Slash the flesh and remove it. Next remove the flesh of the body from the shell
retaining only that part which appears to be fibrous
like the flesh of the tail. The stomach
should not be removed from the shell. However
care should be taken to obtain all the flesh surrounding the bones in the bony part of the lobster. The coral substance
that is
the roe of the lobster
should also be removed
as it can be used for a garnish.

With the flesh removed from the shell
proceed to take out the flesh in the claws. Break open the large claws
using a nut cracker or a small hammer for this purpose
and remove the flesh that they contain. If the small claws are to be used for a garnish
as is often done
remove the flesh without breaking them; otherwise break them as in the case of the large ones.


Nora Maskuri
For more tips and recipes
visit http://mycookery.com/blog

First thing is first. So you want a culinary masterpiece? Be careful and to follow these instructions to become great.

Prepare Your Food Lists

Do you have any ingredients in supply? Do you have enough for your recipe? Are the ingredients still fresh or have they spoiled? List what you're missing and how much you need. If you're just cooking for one or two
don't get the family packages of perishables unless you can freeze the extra and use it up before it gets freezer burn. Most dry spices keep quite a while
but can lose potency if stored in warm
damp areas.

Check the grocery ads

See what's on sale. There's no sense in paying more than you have to. Consider how many people you're cooking for and how much refrigerator and freezer space you have. Nothing is a bargain if you can't store it long enough to cook and eat it. A large roast
for example
can be chopped into meal-sized pieces and frozen
or you can cook the whole thing
eat what you want
and save the rest for sandwiches
stews
casseroles
and snacks--if you have the refrigerator or freezer space to store it.

Using coupons: Coupons can save you money or cost you.
If the coupon is for something you would have bought anyway
it's worth using. If it's just a different brand
the coupon makes it cheaper than your regular brand
and you can't taste the distinction
use it. If the only reason you're buying the product is to use the coupon
forget it! If it's something new that you'd like to try
and you don't have to buy a large quantity
look at the price and decide if it's worth the money to you. Go ahead and treat yourself occasionally. Little treats make it easier to stick to a healthy routine the rest of the time.

How much should you buy?

Most supermarkets have the prices marked on the shelves
and show a unit price on the ticket. Sometimes the larger package costs less per pound
or ounce
or whatever unit is used. Sometimes the smaller package is in fact the better buy. Small calculators are so inexpensive nowadays that getting one to take shopping with you can save you money
especially when one brand
for example
lists the price per pound and another shows the per ounce price.

With foods that have to be frozen or chilled
or fresh fruits and vegetables that spoil quickly (known as "perishables") only buy as much as you can use before they perish. The fresher it is
the better the flavor and nutrition
so
even though you can keep a lot of stuff in the freezer for long periods
it's better not to keep it for more than a few weeks. (Keep track of what's in the freezer--date everything as it goes in--so that nothing gets buried in the back or bottom for years at a time.)

It's real easy to overbuy when things are on sale. Then you risk either having to eat so much of it that you can't stand the thought of it for a long time afterward
or being forced to throw out some of it when it spoils.

Are national brands worth the price? Are house or generic brands just as good as the national brands?

All of the major chain supermarkets have house brands or plainly packaged generic products. Some chains have both. Check out your local chains
try the house products
and decide for yourself when (or if) you want to spend a little more for the national brand. If you really prefer a national brand
especially in non-perishables
watch the ads
and when it goes on sale
stock up. Many of the house brands are made by the same companies that make the national brands. The only difference is that the supermarket chain buys in quantity
and the manufacturer has no advertising expense.

Staple supplies that every kitchen needs.
All-purpose flour
cornstarch (for thickening gravy)
assorted noodles and pasta
rice
oils (vegetable
olive
peanut)
vinegar (white wine
red wine
apple cider
plain distilled)
canned soups (beef broth
chicken broth
tomato
cream of mushroom)
assorted spices and flavorings (dried minced onion
oregano for Italian dishes
salt
pepper
any others you like.)Buy small quantities on new items and taste test before stocking up.

Other good things to keep on hand.
Canned meats and vegetables
mayonnaise
mustard
ketchup
favorite salad dressings
horseradish sauce
ready-to-eat cereal
quick cooking oatmeal
Cream of Wheat
Cream of Rice
grits
gravy mixes
drink mixes
any other favorite foods.

With these basic pointers you should be well on your way to having a well stocked kitchen and great cooking experience.

Here are some good recipes for preparing pumpkin seeds for eating...and what a treat they are!

If they are toasted and salted properly they are wonderfully crunchy and easy to eat. It helps if you are going to eat them with the shells on if you use seeds from sugar pumpkins
somewhat smaller than the mega-sized carving pumpkins (not really pumpkins but large squash). The trick? Boil the seeds in salted water first
and then toast them in the oven. Recipes on how to make pumpkin seeds.

One medium sized pumpkin

Salt

Olive oil

1 Preheat oven to 400ฐF. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

2 In a small saucepan
add the seeds to water
about 2 cups of water to every half cup of seeds. Add a tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3 Spread about a tablespoon of olive oil over the bottom of a cookie sheet
or spray well with Pam or that type of product. Spread the seeds out over the cookie sheet
all in one layer. Bake on the top rack for 20 minutes or until the seeds begin to brown. When browned to your satisfaction
remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of unnecessary work} or eat whole (which is the way most people enjoy them).

Another great way how to make pumpkin seeds is to use is to use them as a crust or coating.

Roast ฝ cup pumpkin seeds with 4 clove garlic
Process and add T. oil and 2T bread crumbs.
Use for fish
chicken
lamb etc.

Pumpkin seeds offer many potential health benefits! According to many people
In addition to tasting great
they may also be used to help treat parasitic infections
depression
enlarged prostate
and urinary tract problems. Please note: None of these benefits have been scientifically tested or proven. It's just that the nutritional aspects of pumpkin seeds have been analyzed and have been determined to be beneficial. Pumpkin seeds are high in vitamin A
protein
essential fatty acids
amino acids
calcium
iron
and fiber. It's easy to make this nutritious snack.

Whichever way you decide how to make pumpkin seeds
enjoy them!

If you want to elevate your cooking skills to a new level and add a whole lot more to your gastronomy repertoire
learn how to make a simple pan sauce. With this technique in your cooking bag of tricks
you can turn a simple pan-fried steak into a mouth-watering meal
a plain boneless chicken breast into a delicious feast
or a modest pork chop into a scrumptious banquet. Ok
maybe I'm stretching a bit but check this out.

Restaurants chefs use this technique all the time. Basically they cook something in a saut้ pan over pretty high heat until it's done and leaves a bunch of brown caramelize bits of "stuff" in the pan. You look at this "stuff" in the pan and say to yourself
Now how am I going to clean this 'stuff' off the pan? What a mess! I wish I had used a non stick pan.


The "stuff" has a name
it's called "fond" and you want that "fond" stuck to your pan because it is packed with incredible flavors. It's also easy to remove by adding a little liquid to the pan and using a wooden spoon to dissolve it. This is called deglazing and can be done with wine
brandy
fortified wines
stock
cider
fruit juices or most typically a combination of two. Just be careful if you use wine to remove the pan from the heat so the alcohol doesn't ignite and blow up in your face. I've spoken with chefs who have seen this happen.

The next steps are to continue to cook the liquid in the pan until it is reduced by half and finish by adding several pats of butter to thicken and enhance the flavor of the sauce. If you ever knew how much butter professional chefs use in restaurants to "enhance" flavor
you would be amazed. I sometimes think they make their dishes too rich because I get that uncomfortable "too full" feeling later on
but then again
it's so good while you're dining. Now those are just the basics.

To create more complexity to the sauce you'll want to add some aromatics like garlic or shallots for a subtle but additional layer of flavor. Then you might want to add some additional ingredients such as mushrooms
mustards
chutneys
herbs and/or spices to give even more complexity and flavor.

For more information on making classic and quick pan sauces at home including what kind of pan to use
how much deglazing liquid to use and two example recipes for the same sauce
one classic and the other quick go to http://www.reluctantgourmet.com/pan_sauces.htm

Eggs are high-quality protein and are reasonably priced. They lend themselves to an endless number of flavor combinations and are the basis of a large variety of wonderful dishes. The omelet (sometimes spelled ‘omelette’) is one such dish and this article will discuss basic techniques and tips for preparing an omelet.

So...what is an omelet? An omelet is a dish consisting of beaten eggs that are cooked until set and folded over
often around a filling of cheese and/or vegetables. They are remarkably easy to prepare and can provide a quick
yet impressive
evening meal to serve at the end of a busy day. Omelets may also be an elegant addition to any breakfast or brunch menu.

An individual omelet is generally prepared with 2 or 3 whole eggs
although they may be prepared from egg whites only. The list of suitable filling ingredients is quite lengthy and the combination of fillings to include in an omelet may be varied endlessly. To mention only a few good omelet fillings
one might choose: diced cooked turkey or chicken
chopped cooked ham
smoked salmon
crab meat
cooked shrimp
crumbled cooked bacon
proscuitto
chives
shredded cheddar
Swiss or jack cheese
bell peppers
spinach
sauteed fresh mushrooms
chopped tomatoes (omitting seeds and pulp)
pimento
minced onion...the choices are limited only by the imagination. Filling ingredients other than cheese may be omitted to create a plain cheese omelet.

As mentioned above
omelets are easy to make and anyone can master the technique. Merely adhere to the following steps and preparing the perfect omelet will become as simple as scrambling eggs.


Basic Technique for Preparing an Omelet...

1. Start by cracking 2 or 3 eggs into a bowl. Whisk the eggs with a wire whisk or fork until the yolks and whites are combined. One or two tablespoons of milk or water may be added to make the eggs fluffier. Add seasonings such as ground black pepper
favorite herbs
etc.
to the egg mixture if desired. (Avoid adding salt as it will toughen the eggs.)

2. Coat an 8- or 10-inch nonstick omelet pan or skillet with cooking spray and heat it over medium heat. The smaller the pan
the easier it will be to manage the omelet
however
if using more than 3 eggs
a pan of greater size will be needed.

3. Once the pan is hot
pour in the egg mixture and gently swirl the pan to evenly distribute the eggs.

4. The eggs will begin to set after 20 or 30 seconds. Once the edges are set
gently push them toward the center and allow the uncooked liquid to flow into the exposed pan.

5. When the eggs are about 70% to 80% solid
add the filling ingredients on one side only in a half moon shape
leaving a little room around the circumference so that the fillings do not spill out. Do not add too much filling
or else it will be difficult to fold the omelet.

6. Once the eggs are cooked
run the tines of a fork around the edge of the omelet to make sure the egg layer has not stuck. Carefully run a spatula under the empty half of the omelet and gently fold it over the top of the full half.

7. Allow the omelet to remain in the pan for an additional 30 seconds. Take the spatula and run it under the omelet to make certain it has not stuck to the pan. Angle the pan over a serving plate and slide the omelet out of the pan onto the plate. Yields 1 serving.


How to Separate an Egg...

Many people
who wish to reduce fat and cholesterol in their diets
prepare omelets using egg whites only. Separating the egg white from the egg yolk is a simple skill to master. Just follow the step-by-step guide below:

1. Fresh eggs separate more easily than older ones
so choose the freshest eggs possible.

2. Lightly crack the shell of one egg at its midpoint on the edge of a bowl. Glass
ceramic
or steel are preferred as a plastic bowl will not crack the egg shell as well.

3. With thumbs placed on either side of the crack
carefully open the shell into two halves
making sure that the egg yolk stays in one half of the shell.

4. Over the bowl
gently pour the egg yolk back and forth between the two shell halves
allowing the egg white to fall into the bowl while keeping the yolk in the shell.*

5. Once all the white is in the bowl
put the yolk into a covered container and refrigerate for later use in sauces
custards and cream fillings. Discard the shell or add to compost.

* Note: Be careful not to pierce the yolk on the rough edge of the egg shell
as this will cause the yolk to mix with the white. A small amount of yolk in the egg white is not a problem when making an omelet
but if the white is intended for use in making a meringue topping
even the tiniest amount of egg yolk mixed in with the white will prevent proper whipping.


Omelet Tips...

<> It is best to not add salt to the eggs before cooking. Doing so will toughen the eggs.

<> Eggs come in different sizes. Most recipes assume the use of large eggs.

<> To reduce fat
omelets may be prepared using only the egg whites. Two egg whites are equivalent to one whole egg.

<> An egg white is easiest to beat at room temperature. If time allows
take the eggs out of the refrigerator about one-half hour before using.

<> The addition of a tablespoon or so of water or milk beaten into the eggs will result in a fluffier omelet. This
however
is strictly a matter of personal preference.

<> Many omelet recipes call for butter. Butter does not merely prevent the omelet from sticking to the pan
but it also enhances the flavor of the omelet. To avoid butter
an olive oil spread or nonstick cooking spray may be used.

<> When using a non-stick pan
the amount of butter may be reduced to half the amount specified in the recipe.

<> Chopped vegetables may be sauteed in a little butter or olive oil before adding them to the omelet.

<> If fresh mushrooms are used as an ingredient
they should always be sauteed before adding them to the omelet.


Your Perfect Omelet...

If your cooking skills have been limited to serving scrambled eggs
take a little time to step out and broaden your horizons by learning how to prepare an omelet. You will not regret it and your family and friends will be greatly impressed.

Omelets are quick and easy to make and with the broad range of filling ingredients
their versatility will allow you to introduce a great deal of variety to your meals.

Please consider including omelet preparation in your cooking repertoire. You may wish to follow omelet recipes verbatim at first
but with a little experience you will quickly become an expert omelet chef creating your very own variations of the perfect omelet.

Copyright ฉ2005 Janice Faulk Duplantis

Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways
according to which herbs you add. Fresh herbs are great in breads
stews
soups or vegetables. Every time you add a different herb you have completely changed the taste.


If you are a beginner start slowly
add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes
Oregano with sauces
Rosemary with lamb and Chives with butter or cream cheese. Of course
none of them are limited to these items
but you will see them paired most often with that particular food. Use your imagination and experiment
experiment
experiment!


You can make herb vinegars for salad dressings
marinades
or soups. Herb oils are very useful in cooking whenever a recipe calls for it.


Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.


Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them
puts them an ice cube tray
covers them with water and then freezes them. When she needs them for soup
stews or sauces she just drops a cube in.


My favorite herbs to grow are basil
oregano
lemon balm
parsley and mint. Mint is great but be careful
mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from “creeping” all through your garden.


I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. Lay out a piece of saran wrap
place the butter in the middle roll the saran wrap up to form a “log” out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the “log”. (Hints for “log” butter: potatoes
bread
steaks
noodles or any kind of sauce).


A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination
be creative.


I learned a trick a long time ago using basil
lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized
throw in a half of an avocado and a large teaspoon of lemon juice
mix until smooth. Wash your face
pat it dry and gently rub the avocado mixture on. Leave it on as long as you like
then use warm water to it wash off.


These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more. Happy cooking
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

The holidays bring with them thoughts of carving and serving delicious turkey dinners to your family and friends. Tradition has its fans
but perhaps this year you'd like to try a twist to your turkey recipe. If you have a gas grill and enjoy the smoky flavor of grilled meats
why not try grilling your turkey this year? It's not only possible
it is rather simple. And it delivers a delicious flavored bird to your table. Plus
having the turkey on the grill instead of the oven leaves you with all the room you need to prepare the rest of your dinner in less time.

When you are ready to buy your turkey
the first thing to consider is the size of your grill. You don't want a bird that is so enormous that it can't fit on the grill rack. Ideally
the turkey you select should sit on the grill and the lid should close without touching the bird. If this isn't possible
don't worry
you can still grill your turkey. You'll need some heavy duty aluminum foil and either a V shaped grill stand or another metal cooking instrument that you can safely use to prop open the lid of the grill.

Prepare and stuff the turkey as you normally would. Place it on the grill so that it is positioned over one burner that you can turn off. Turn that burner off and the other burner or burners on. Since you can't really "flip" a turkey
you want the turkey to cook by indirect heat
not by a direct flame underneath it.

You get the smoky flavor by using wood chips. If you haven't used wood chips before
they're easy to use. You soak them in water so that as they dry out from the heat of the grill
they'll release a flavored smoke that infuses the turkey. You can purchase a tray that is designed for putting wood chips on the grill or you can make one yourself from heavy duty aluminum foil. Take the wood chips out of the water and put them into your tray. Place the tray on the grill over the lit burner.

Next
close the lid fully if possible. If not possible
prop the lid up just enough to keep it from touching the turkey. Then cover the remainder of the opening with aluminum foil. If heat gets out you will probably have to cook the turkey longer. However
the foil creates enough of a barrier so the smoke is kept circulating inside the grill and flavoring the turkey.

The time required to cook the turkey will vary depending on whether or not you were able to close your grill completely. If you can
it will take less time. If you can't
you might want to increase the heat on the other burner or burners to try to make up for the lost heat by having to prop open the grill. After a couple of hours
rotate the turkey 180 degrees to help ensure even cooking.

As with any method of cooking poultry
it's important to make sure that the internal temperature of the meat reaches 160 degrees Fahrenheit. Ideally you should use a meat thermometer to monitor the temperature as you cook. If you don't have one
then you'll have to check the readiness by poking the thigh with a fork or skewer. If the juices that run out are clear and the turkey has turned a nice golden-brown color
then you are ready to remove it from the grill. Consider glazing the turkey with a sauce you use on other meats
or possibly adding barbecue sauce to the traditional cranberry sauce as a condiment. Don't be afraid to experiment - enjoy the new twist you're putting on an old family tradition.

The most important thing to keep in mind is that a turkey takes a long while to cook through to the bone...and keeps on cooking once you remove it from the oven. Make sure to bake
braise or roast the bird at a high enough temperature to keep it safe to eat and don't overcook it. Don't leave your turkey in the oven to keep it warm while you get the rest of the dinner ready to serve. Take it out as soon as it's done
let it cool outside the oven for about 20 minutes and then carve away. You'll see the difference immediately when a turkey is prepared properly: the dark meat soft enough to break apart with a fork - the white meat moist and tasty. The secret is all in knowing how to buy and cook a delicious turkey! We're here to help you learn how to cook a turkey.

How big a turkey should you buy? You'll need at least 1 to 1ฝ pounds of turkey per person if you're buying the whole bird
fresh or frozen. Of course
it's always best to go bigger. (After all
there are at least 50 ways to serve your turkey leftovers
including a winter store of turkey soup.) How long to cook? Preheat the oven to 325ฐF (160ฐC) then place the bird in the oven to roast.

A thought to consider--Great chefs suggest trying out your skills with a smaller bird before attempting to produce a holiday masterpiece. Like any other skill
perfecting a turkey recipe takes practice. Very few cooks can claim that their first turkey was perfect...but with every attempt you get more comfortable with what you're doing and the results keep getting better.

Simple steps how to cook a turkey:

Allow about 15 minutes of cooking time per pound - about 45 minutes per kilo unstuffed. It will take a bit longer
about 20 minutes per pound or an hour per kilo
if the bird is cooked with stuffing.


1. Preheat oven to 325. Remove the wrapper to see how much the turkey weighs and determine approximate cooking time. Remove the giblet bag and the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.

2. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh. Add 1/2 cup water to the bottom of pan
if desired.

3. Cover turkey loosely with a tent of heavy-duty aluminum foil. Roast the turkey until temperature in the thickest part of the thigh reaches 180ฐF. Cooking time will vary. For example
a 20 pound turkey will take 4 1/4 to 5 hours to cook
check the temperature on the thermometer after 4 1/4 hours.

4. Meanwhile
mix the stuffing or dressing. Place in a casserole and pop it into the oven during the last hour or so of roasting time.

5. Remove the foil tent after 1 to 1 1/2 hours of cooking time to brown the skin. Brush with vegetable oil to enhance browning
if desired.

6. A whole turkey is done when the temperature reaches 180ฐF. The thigh juices should run clear (not pink) when pierced with a fork and the leg joint should move freely.

7. Allow the turkey to set 20 to 30 minutes before carving to allow juices to saturate the meat evenly.
Note: Cooking times do vary. Why? There are many reasons - oven temperature may not be completely accurate
the turkey may be very cold or partially frozen
and/or the roasting pan may be too small which inhibits the flow of heat. The USDA highly recommends use of a meat thermometer to determine doneness of turkey. This is an important tool in learning how to cook a turkey.

Stuffed Turkey:
For uniform cooking results
the USDA recommends cooking the stuffing outside of the bird (see step 4 above) If you insist on stuffing the turkey
stuff loosely and follow the steps below.

1. See step one above

2. Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.

3. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh (see Turkey Safety: Using a Thermometer). Add up to 1/2 cup water to the bottom of the pan
if desired.

4. Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example
a 20 pound stuffed turkey will take 4 1/4 to 5 1/2 hours to cook.

5. Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin. Brush with vegetable oil to enhance browning
if desired.

6. A whole turkey is done when the temperature in the thickest part of the inner thigh reaches 180ฐF and the stuffing is 165ฐF. The juices should run clear (not pink) when a long-tined fork is used to pierce the thickest part of the thigh.

7. Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest part of the stuffing and leave it for 5 minutes. Or use an instant red thermometer which will register the temperature after 15 seconds. The stuffing temperature will rise a few degrees after the turkey is removed from the oven. If the center of the stuffing has not reached 165ฐF after stand time
return the turkey to the oven and continue cooking.

You invest a lot of time and money into the steaks for a special occasion and when dinner time comes
they are tough. What happened? How can you cook steaks as tender as your favorite restaurant?

The first step to cooking a good steak is to choose the right grade of steak. The top quality beef is graded USDA Prime and commands top prices. USDA Prime grade meats are sold to the restaurant industry and specialty markets and are not as likely to be found at your local grocery chain. The next grade of beef is USDA Choice. USDA Choice is tender
flavorful and only slightly lower in quality than USDA Prime. The meat is well marbled with fat and will be tender and juicy when properly prepared. USDA Choice makes up about 70% of all graded beef and is readily available in your supermarket. USDA Good graded beef is an acceptable grade of beef that has only minimal marbling of fat. It is leaner
but may not be as tender as USDA Prime or Choice.

Next
look at the color and texture of the meat. A good steak should be firm to the touch
moist
and bright in color. It should be well marbled with thin streaks of white fat throughout and a thin crust of steak on the outside. In our fat conscious society
we tend to look for lean cuts of meat
but the thin streaks of white fat marbled throughout the meat are the key to a tender juicy steak.

The most tender and juicy steaks come from the sirloin
the short loin
and the rib. These steaks include the sirloin steaks
porterhouse steaks
t-bone steaks
rib steaks
delmonico steaks
and the filet mignons. Steaks containing bone will weigh more than those without
but the bone adds flavor to the steak.

Aging is a desirable process that intensifies the flavors and makes the meat more tender. Aged steaks are more expensive and usually only found in high end supermarkets and specialty markets. An aged steak is recognizable by its darker color.

Once you have purchased your steak
you can further increase the tenderness and juiciness by marinating it. Try a marinade made of ฝ cup each good wine and olive oil mixed 2 Tablespoons of lemon juice or herb vinegar. Add any seasonings that you like such as garlic
freshly ground pepper
onion
or herbs. Place the steak in a ziplock bag
pour in enough marinade to just cover it
and refrigerate overnight. Marinating a steak like this will add flavor and tenderness. If you routinely store steak in the freezer before cooking
try pouring the marinade over the steak before freezing. The steak will marinate when thawing and be ready to cook.

There are meat tenderizers available to sprinkle onto your steak
and they certainly do tenderize the meat; however
meat tenderizers can sometimes over tenderize the meat
changing the texture of the meat into mush. If you should choose to go this route
do it carefully.

When ready to cook
slash through the outside fat layer on the steak in a few places to prevent curling
but do not cut into the meat. The more tender steak cuts can be broiled
grilled
or pan fried. Less tender cuts should be pan fried or slow braised. Steak should never be cooked in liquid. When pan broiling
use a very heavy skillet such as an iron skillet or griddle and heat the pan before adding the meat. The heavy metal will hold the heat for proper heat distribution and not cool down when the steak is added. A hot pan will quickly sear the outside
trapping the moisture inside.

When cooking
try to turn the steak only once. Cook the meat until browned on one side and half done
then turn and finish the other side. Turning too often will stew the meat rather than searing it and produce a less juicy steak. When the steak is done
remove from the pan and allow to rest for a few minutes before serving.

While the meat rests you can make a sauce with the pan drippings if desired. Use your favorite sauce
or fry mushrooms and onions in the pan. When nearly done
add a tablespoon each of butter and flour and cook until lightly browned. Add a splash of wine and loosen any bits that may be stuck to the bottom of the pan. Allow to cook until thick
taste and adjust seasonings
and serve over the steak. Enjoy!