Cooking tip

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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


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

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

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

Herbs and Spices

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

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

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

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

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

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

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

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

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

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


Spicy Oatmeal Cookies


1 cup butter
softened

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

11/2 cups all-purpose flour

11/2 teaspoons Clabber Girl or Rumford baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

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

8 oz. raisins

11/2 teaspoons cinnamon

1/2 teaspoon allspice


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

Makes about 3 dozen cookies.

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

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

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

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

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

Tomato Strata Florentine

4 servings


Cooking spray

2 cups torn fresh spinach (about 4 oz.)

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

1 cup chopped fresh tomato (about 1 medium)

1 teaspoon Italian seasoning
crushed

4 eggs

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

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


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

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

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

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

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

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

If we cannot boil
how do we proceed?

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

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

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

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

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

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

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

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

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

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

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

Ask Mindy

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

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

Mindy Hermann

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

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

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

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

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

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

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

The Set Up

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

Thanksgiving

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

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

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

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

I was in deep
deep trouble.

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

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

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

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

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

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

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

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

No wonder it was so chunky!

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

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

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

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

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

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

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

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

Grilled Pizza Techniques:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Indoor Barbecuing 101

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

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

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

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

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

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

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

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

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

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

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

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

Of all the tools and utensils used in the kitchen today
it is probably the knife that rewards the most careful selection. When you consider it
a knife is an extension of your hand. To fillet
slice and chop requires manual dexterity. If a knife allows you to move and handle your ingredients in a natural and easy way
this will add to your cooking enjoyment and mastery.

There are a wide variety of cooks knives available today. In addition to the quality traditional European brands such as Henckels
Wusthof and Sabatier
there is a fascinating array of Japanese and oriental brands
such as Global
I.O. Shen
Tojiro and Kai. These Japanese brands tend to be made of harder steel and have thinner blades. They hold their edge for longer and are sharper
making them ideal for precision and accuracy. However they do take longer to sharpen and maintain than their European counterparts
which are generally considered to be easier to look after
more sturdy and great for chopping for example.

But how do you choose which is right for you? First and foremost
you should consider the tasks that you perform most regularly and choose accordingly. Here are a couple of things that you may like to bear in mind:

Material: High carbon steel is generally considered the best performer
but can discolor with use
although this is purely cosmetic. High carbon stainless steel is a popular choice
will look great and will take and maintain a sharp edge. Stainless steel is generally less expensive
will retain its good looks but is not hard enough to maintain the best possible edge. Ceramic blades are so hard that they will maintain a sharp edge for months or years with little maintenance. However
they are more expensive to buy and may require diamond-sharpening.

Handles: The next material choice to consider is for the handle. Handles generally fall into three categories; wood
stainless steel or composition. Some chefs prefer the feel of wood although wood is not allowed in many commercial kitchens. Composition handles help ensure a safe grip on the knife when handling wet items
and are generally preferred over more slippery stainless steel. However
both are sanitary and virtually maintenance-free.

Types of knives: There are some tasks in the kitchen which
if performed regularly
warrant having a special knife for the job. However
there are three knives that will probably see the most wear and tear; a chef’s knife
a paring knife and a serrated knife.

A good chef’s knife will typically have a blade 6" - 12" long. It will be used for slicing
dicing
chopping and mincing. I can even be used for boning large cuts of meat if you do not have a cleaver. The side of the blade is great for crushing garlic etc.

A paring knife will have a 3-4" long blade and will be used for peeling and paring fruit and vegetables and for trimming where a larger blade would be cumbersome.

A serrated blade is used for cutting through bread
bagels
baguettes etc and should have a blade log enough to cut through a large loaf or a sandwich cake.

These three kitchen work-horses will serve you well and
if you’re on a tight budget
will serve most purposes.

If chosen wisely
a quality set of cooks knives will increase your cooking enjoyment and be a valuable investment for a long time to come.

ฉ 2006
All Rights Reserved

Remember visiting grandma's house and walking into a kitchen overflowing with the most luscious smells you've ever encountered? There was always a large pot on the stovetop simmering away. And when that pot was opened at dinnertime
you found yourself face to face with a plate of the most tasty meats and vegetables you've ever eaten. Nobody could cook like grandma!

Not to diminish your childhood memories
but you can now cook every bit as good as grandma. Chances are
in that stovetop pot
grandma was braising. Braising is a method of cooking meats and vegetables. It is especially effective for tougher
cheaper cuts of meat such as shanks
briskets and rumps. This is a primary technique taught in culinary school. Braising is not only great for home cooked meals
it is also a method for gourmet preparations straight from New York or Hollywood. Cooking school graduates have developed some wonderful variations to the meats
liquids
vegetables and spices included in braising to create some truly elegant meals.

Regardless of what you include in your pot
one thing is certain. Because braising involves cooking in liquid for longer periods of time
your house is sure to be filled with the most delightful aromas
and your meat will be fork-tender… just like grandma’s.

In culinary arts school
professional chefs learn to start the braising process by searing the meat in hot oil. The reason for this is twofold. First
searing seals the meat (trapping the juices inside) so the meat doesn't become dry when cooked. Second
searing your meat before braising brings out a lot of flavor. The caramelization of the meat on the bottom of the pan gives an extra layer of rich essence to the recipe.

Once the meat has seared and is browned on all sides
remove it from the pan. Create a bed of chopped vegetables (called a mirepoix) on the bottom of the pot. In culinary school
professionals are taught to pair the meat with the flavors of the vegetables. For beef or lamb
you might select carrots
onions and celery for your veggie mix. Allow the vegetables to sweat (cook just until they begin to produce liquid) then add your meat and liquid.

Add the meat back to the pan
add your spices and pour in your liquid. This is where your creativity will come in. In the south
you might find braised dishes such as traditional pot roast with carrots and potatoes. Seasonings could include garlic
salt and pepper. Liquids might be a combination of beef stock and Worcestershire sauce.

In the Los Angeles or Hollywood area
you may be more likely to find lamb shanks braised with rosemary
tomatoes
garlic
onion
chicken stock and red wine. Culinary arts school instructors usually tell would-be chefs to pick up on local flavors whenever possible to bring authenticity to their creations.

Once your favorite seasonings and liquids are in place
reduce the heat to a low setting for stovetop cooking or transfer your pot to the oven and bake at approximately 300 degrees. (Be sure you have an ovenproof pot.) Cook for about 3 hours on the stovetop or 2.5 hours in a 350-degree oven. Plate up your meal and serve with some of the delicious sauce left in the pot! It's a meal everybody will love.

Copyright 2006 Tony Buel

Most conscientious cooks use common sense when preparing or storing food. But common sense in food preparation doesn't just happen -it is learned. This learning happens and when we forget where we learned it
we call it common sense.

Here are just a few pointers to refresh and reinforce your common sense as you are preparing your current meal or storing it for future use.

- Food safety actually starts with your excursion to the supermarket. Pick up the packaged or canned foods. Do the cans have dents? Don't buy them. Is the jar cracked? Leave it. Does the lid seem loose or bulging? Pick up another. Look for any expiration dates on the labels -they are there for a reason. Never buy outdated food. Check the "use by" or "sell by" date on dairy products and pick the ones that will stay fresh the longest.

- After grocery shopping
put food into the refrigerator or freezer right away. Make sure to set the refrigerator temperature is set to 40 deg F and the freezer is set to 0 F. Refrigerate or freeze perishables
prepared foods
and leftovers within 2 hours. Raw meat
poultry
and seafood should be placed in containers to prevent their juices from dripping on other foods. Raw juices could possibly harbor harmful bacteria. Eggs always go in the refrigerator.

- Always cook food thoroughly until it is done. Red meat should turn brown inside. Chicken
when poked with a fork
should have clear juices. Fish
on the other hand
when poked with a fork
should flake. Cooked egg whites and yolks should be firm and not run. Be sure to use a food thermometer to check the internal temperatures of your poultry
meat
and other foods. Leave it in long enough to ensure an accurate reading.

- Wash your hands and cooking surfaces frequently. Bacteria can be spread quickly so this will ensure that it will not take hold and grow onto your food. A solution of one teaspoon of bleach in one quart of water is all that is needed to sanitize washed surfaces and utensils.

- Cooked foods should definitely not be left standing in the kitchen counter or table for more than two hours. Bacteria tends to grow in temperatures between 40 and 140 deg F.

- Foods that have been cooked ahead and cooled should be reheated to at least 165 deg F. (This just so happens to be one of the most overlooked areas in food prep).

- Chill Leftover Food Promptly. Place food in the refrigerator and don't overfill. The cold air needs to circulate freely to keep food safe. Divide the food and place in shallow containers. Think about labeling some of these containers so you don't lose track of how long they've been refrigerating.

These are just a few pointers that you already know
but need to keep remembering. If you follow these basics you will avoid most of the 'disasters in waiting'!

The truth is that scrambled eggs are easy to make. Unfortunately
they are also the easy to make WRONG. At a root level
scrambled eggs are simply beaten eggs which are fried and - for lack of a better word - scrambled. But like most things that are simple (take love and martinis as examples)
people have found ways to make them needlessly complex.
No cheese. No overt flavorings. Just eggs and what it takes to make them taste and look like great eggs.

What NOT To Add

Cottage Cheese -- Several recipes I encountered recommended whisking a Tablespoon of small curd cottage cheese in with each egg. Visually
the result was creamy and mildly fluffy scrambled eggs. In terms of taste
the cottage cheese did not contribute or detract from the eggs -- but it did make the dish seem somehow impure. You knew there was something in there besides the egg. The aspect of cottage cheese that secured its fate as a stay-out-of-our-scramble ingredient was that no matter how vigorously you whisked the dish had texture irregularities. Every other bite had the unwelcome surprise of a noticeable cottage cheese curd.

Real Cream - I tried two recipes that used real cream ("the fat skimmed off the top of raw milk" as defined by the Wikipedia Dairy Products Guide). One said to add 1 Tablespoon of real cream per egg. The other instructed the use of 1 and ฝ Tablespoons of cream per egg. Both recipes created beautiful eggs with a creamy yellow color. Sadly
the resulting flavor was not so beautiful. In both cases the first bite tasted terrific
but the more I ate the more I had to admit that these eggs were just too creamy. The recipe with 1 and ฝ Tablespoons of cream left a slight
unpleasant milky after-taste.

Sour Cream - Scrambled eggs with sour cream can not be considered scrambled eggs in a purist sense. The sour cream adds a distinct flavor. Therefore
scrambled eggs with sour cream will be saved for mention in a future article on specialty or flavored scrambled eggs.

Baking Powder -- Scrambled eggs with a pinch of baking powder per egg had a great appearance. They were fluffy
yet firm. I was surprised to find there was no trace of baking powder taste. Unfortunately
the texture of the scramble in the mouth was uneven with specks of firmer pieces in a single bite.

Sea Salt - When salt is heated it breaks down to the same components regardless whether its table salt or sea salt. As Robert Wolke says in his book What Einstein Told His Cook
...when a recipe specifies simply 'sea salt' it is a meaningless specification. It might as well be specifying 'meat'.
If you see a recipe that says to add sea salt to eggs before whisking…. you can be sure it was written by someone who needs to learn more about the ionic bonds that hold sodium and chlorine together.

Sugar - Eggs
flour and sugar are the primary ingredients of a great many deserts. Remove the flour and you end up with neither desert nor scrambled eggs - at least not from a purist scramble perspective. What you do end up with is a kind of specialty egg dish that deserves further exploration in the field of breakfast. It's not fair to call them scrambled eggs
but their sweetness makes them an interesting complement to pancakes and waffles

What NOT To Do

DON'T beat egg whites until stiff peaks form

With or without added ingredients like sugar and cream of tartar
the result of scrambling looks like a big dollop of melting Crisco crossed with cottage cheese.

DON'T stir eggs slowly for an extended period

I came across one recipe that actually instructed to stir the eggs in the fry pan (heated at your stove's lowest setting) with a wooden spoon for 30 minutes.

First of all
the eggs didn't set after 30 minutes at the lowest heat setting. I tried once more at a slightly higher setting. After 10 minutes
the eggs began to show subtle signs of setting. I continued to stir the eggs in the pan for 10 minutes. The result looked more like butternut squash than any eggs I've ever seen. The texture was close to chewy and the extended cooking time seemed to have cooked away all the flavor of egg.

Do It Or Don't - It doesn't Make a Difference

Keep eggs at room temperature before scrambling - Kitchen tests showed no significant difference between room-temperature and refrigerated eggs from the same carton. Refrigeration actually deters the growth of salmonella enteritis. Even though salmonella is very rare (1 out of every 20
0
eggs may contain the bacteria)
it is advised that your eggs always remain stored in the refrigerator.

The Art of Scrambling - Proper Technique

The Best Way To Beat Your Eggs

One of the most important ingredients in scrambled eggs is hardly ever mentioned... air. It would be nice if we could just dollop a Tablespoon of air into the mixing bowl
but for the time-being
incorporating air into beaten eggs requires good old-fashioned elbow grease (or the electric equivalent).

The more you whisk -- the more air bubbles become trapped in the shaken and unraveling protein of the eggs. As the eggs cook
protein molecules firm-up around the air bubbles resulting in a spongy texture and hopefully full and fluffy scrambled eggs.

The American Egg Board describes well-beaten eggs as "frothy and evenly colored". When your eggs match that description (generally after about 2 minutes) you should stop beating.

Over-beating will completely unravel the protein molecules and destabilize their ability to form a microscopic casing around the air. In terms of whisking motion
a tilted wheel motion works far better than a vertical stirring motion. A fork works as well as a whisk but requires a slight bit more time and energy.


The Best Way To Scramble In The Pan

The actions you take once the eggs hit the fry pan will dictate the size of the scrambled egg pieces (curds). Some recipes suggest stirring the eggs with a wooden spoon immediately as the eggs hit the heated surface. Others direct you to let the eggs start to set before stirring/scrambling. Of the two
the second method results in larger fluffier pieces.


Getting Hungry?

Before we scramble our brains contemplating the best plate to eat scrambled eggs off of
the texture differentials of eating with a spoon and the ideal temperature of the chair you sit in as you eat... let's get back to the reason we're here. For your breakfast pleasure
The Fish Creek House Presents...

This recipe serves 2 hungry people.

6 large eggs
6 teaspoons (1 teaspoon for each egg) low-fat milk
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon butter for frying

Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet. We just want get the pan ready.

In large metal or glass mixing bowl
whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.

Alternatively
you can place the eggs
milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.

Melt the butter in the frying pan. As the very last of the butter is liquefying
add the egg mixture.

Do not stir immediately. Wait until the first hint of setting begins. Using a spatula or a flat wooden spoon
push eggs toward center while tilting skillet to distribute runny parts.")

Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste. Eat up!

Mention solar power to someone and they immediately think of solar panels. A parabolic solar oven
however
has a much more practical use when it comes to feeding ourselves.

Parabolic Solar Oven

While searching for ways to reduce the use of nonrenewable resources
you might encounter solar power. Solar power
or solar energy
is the use of the sun's rays to either create energy (electricity)
charge a battery
heat water or other fluids
passively heat homes through glass windows
or even cook foods. When solar power is used to cook food it's often in the form of a solar oven
which can be used in place of firewood and other fuels in order to cook meals. One popular type of solar oven is the parabolic solar oven
used over others for many reasons.

A parabolic solar oven collects the sun's rays by using a reflective surface in a parabola
or curved shape. There are many different styles of parabolic solar ovens available
and there are instructions available to create most of them. The parabolic style allows for food to cook at much the same rate as a conventional oven
making it more convenient than other outdoor cooking methods such as campfires. Additionally
since the parabolic solar oven doesn't use wood or other fuel
it's quicker to start cooking and requires little time to set up - whereas with a campfire
you've got to spend time hunting for firewood
as well as lighting the fire and waiting for it to get hot.

One easy way to start building your own parabolic solar oven is by using a ready-made satellite dish (of course
use one that someone has discarded). Its parabolic shape is perfect for creating the oven
and all you need to do is coat the inside with a reflective substance
such as a mirror finish reflective aluminum sheet. Other people prefer to start their parabolic solar oven with more of a bowl shape
as they believe this allows food inside to cook better and helps to shelter the food from the wind.

Once you have the parabolic solar oven
you need to consider the cooking pot. The pot needs to be of a dark color. It also needs to be placed in the correct position. The parabolic solar oven should be oriented to the sun. The pot should then be placed on a small stand so that it sits at the point of focus for the oven. If you imagine a magnifying glass
the pot should be located where the glass focuses its beam. Once in position
the oven should work for 60 to 90 minutes. If the food is not cooked by then or another pot needs heating
the oven should be readjusted to the orientation of the sun.

When using your parabolic solar oven
be sure to always wear UV (ultraviolet) protective sunglasses that are darkly tinted. The reflection off the aluminum that helps to cook the food at a quick rate also can burn your retinas quite easily. You'll also want to make sure to cover your parabolic solar oven whenever it's not in use - this will prevent accidental flashes of light from blinding people as well as prevent the oven from heating up when it's not needed. If you follow these simple steps
having your own parabolic solar cooker can be a great asset to your environmentally conscious lifestyle.

It is no secret that most of the people who are interested in an outdoor kitchen are in fact thinking mostly about an outdoor kitchen barbeque
it makes perfect sense that the main use for an outdoor kitchen would be to host as many barbeque parties as possible.

An outdoor kitchen is perfect for a barbeque
once you have seen an barbeque party held in a place that had an outdoor kitchen you would probably never want to go back to that messy
unorganized and completely uncool option of the old
more classic barbeque. The new era is here
and it is definitely growing in popularity which is absolutely natural.

Why bother with the old style barbeque
when you can have your own outdoor kitchen
making everything accessible and easy
very simple to maintain and clean and most of all
incredible help with food preparation and sanitation.

The outdoor kitchen barbeque market has got many different products in it
and it is important that you make a few decisions before you start your search for the ultimate outdoor kitchen barbeque. The one
most important decision is if you choose to go with the gas barbeque or the charcoal heated barbeque
this will have a great significance on your cooking
and the layout of your outdoor kitchen. Once you have made this decision it will be much easier for you to shop and research.

I would recommend having some idea about these two different cooking styles before you make this designs
you don't want to spend your money on an outdoor kitchen barbeque only to discover you prefer another cooking method at some friends barbeque party
you should also try and ask other family members what is their preference
since you would probably want them to enjoy this outdoor kitchen too.

One mistake I would recommend avoiding is not to ask around too much
people feel very strongly about the kind of barbeque they use and not everyone is open to hear new things
so the best way is just to try and taste the difference
either in a restaurant or at friends that have different kinds of barbeques.

The charcoal option has been a classic favorite for many years
but in the last few year more and more people are deciding to go with a gas grill. The variety of gas grills allows you to find one at almost any budget
a gas grill can cost anywhere between two hundred and four thousand dollars. As with all the accessories and features you add to your outdoor kitchen
the outdoor kitchen barbeque is really a question of how much you will be willing to spend
so think carefully of how much you plan to use this feature
and form my experience I can say that most people surprisingly under estimate their barbeque usage
simply because they fail to understand how easy it is to use on a regular
day to day basis.

Going foe the expensive barbeques is not necessarily a wise choice
but be sure that the best quality grills out there do cost a lot
you need to research this market because it has many products and players and things can change
always look for the heaviest grill and try and find out how much extras you get with it.

For the gourmet cook there is nothing like a fine olivewood kitchen tool for a gourmet gift. Olivewood is known for its robustness and highly prized as a wood cooking utensil. Olive wood is known for its hygienic qualities and also its beauty. Olive wood makes a great natural selection for any cook or kitchen.

Olive wood from Europe is recognized as the premium wood to fashion gourmet wood cooking utensils. Research from the University of Wisconsin
has proved through tests
that wood is more hygienic than any kind of molded plastic. Wooden products are safer than plastic kitchen items because bacteria like salmonella cannot survive for more than three minutes on a wood surface
yet it will remain viable on or in a plastic equivalent.

Kitchen utensils and kitchenware are made from European olive wood because of its high grade of durability. Olive wood carpentry and craftsmanship has been handed down from generation to generation
from family to family
in the Provence area of France. The Provence locale is picturesque and compelling to visit. Hilltop towns overlook the Mediterranean Sea
and bask in the warm temperate climate. Gourmet cooking from this area is famous for incorporating the organic herbs and spices grown here. Special dried herb mixes are featured in gourmet Herbes de Provence. Gourmet chefs and cooks from around the world utilize French Herbes de Provence for its pure flavor in their finest recipes. This region has become known for its gourmet cuisine
rich history
and olive wood artisans. It has become a natural for gourmet gift products to be made from olive wood
here.

The olive wood selected for their products is of the finest aged quality and is extremely robust. Each olive wood piece is processed naturally to bring out the unique grain pattern inherent to olive wood. The olive wood raw material is hand selected and skillfully crafted by wood carving professionals. Because of the nature of olive wood
over 75% of the rough material may be turned to waste
to manufacture a fine grade kitchen utensil or olive wood gourmet gift item.

Numerous shops from Paris to Nice will include olive wood gift items of extraordinary quality. Tourists find exceptional bargains that are individually made and exquisite.

One such item is an olive wood herb mill or herb grinder
which is used to grind dried herbs and salts. Each mill is hand made
and at completion
solely unique. No two pieces of olive wood material are the same
thus the wood grain and veining pattern are never similar from piece to piece. Like pepper grinding mills
an olivewood herb grinder offers the fresh ground taste and aroma of fresh herbs to any gourmet dish.

An olive wood herb mill has made many cooks happy as a thoughtful kitchen gourmet gift.

Scientists are always looking to plants to find medicinal and therapeutic secrets. Discoveries of natural compounds within the olive tree and olives
provide promising health and medical benefits. Organic olive oil has significant health related properties that have spanned centuries and cultures in the Mediterranean.

The Mediterranean olive dates back 6000 years and was native to Iran
Syria and Palestine (Asia Minor). From there it spread to the Mediterranean basin. It is one of the earliest known cultivated trees. According to the Bible
an olive leaf was that which a dove brought back to Noah
as an indication the great flood waters were abating.

The olive tree thrives best in a sunny position and climate. A rocky subsoil suits it well. The trunk is knotty
hard
and gnarled
the bark smooth and ash colored. Olive wood is valuable for its durability and is crafted into many items such as gourmet cooking utensils. The olive tree experiences slow growth
but it lives very long. It is reported that the olive trees on Mount of Olives in Jerusalem
are over 2000 years old. It is commonly believed the Bible passage of “the fruit thereof shall be for meat
and the leaf thereof for medicine
” refers to the olive tree. Olive leaves are silver grey-green
and possesses the health qualities of “olive leaf extract” which is pressed from them. Extracted from olive leaves is a bitter substance named oleuropein. In the 1960’s researchers reported that oleuropein lowered blood pressure in animals
this caused immediate medicinal interest in the olive leaf. There are new studies that indicate olive leaf extract may be a natural preventative against the common cold and flu.

The olive is believed to be a source of wealth for the Minoan Kingdom. Egyptians tombs dating back as far as 2000 BC have been proved to contain olives. The Greeks spread the usage of olives to the Romans who
in turn
spread it across their vast empire. The use of olive oil has been advocated by many religions and cultures. The early Greek Kings were anointed with olive oil. It was also used to anoint winning Olympic athletes. Across many cultures
olive oil is recognized for healthy benefits for both the inner and outward body.

Some research indicates extra-virgin olive oil is the most digestible of the edible fats. Olive oil also it helps to assimilate vitamins A
D and K in the human body. Benefits of consuming olive oil include slowing down the aging process and helps liver
bile
and intestinal functions. Olive oil is valued for its culinary attributes and organoleptic virtues
these being: flavor
bouquet or aroma
and color. Various grades of olive oil are derived from the time of pressing. Earlier pressings are regarded as better quality. Cold pressed olive oil is a pressing process requiring no heat or chemicals
which destroy vital nutrients. This olive oil is generally the best to use for cooking and healthy cuisine.

Olive oil has been extensively used in cooking and forms an integral part of the basic Mediterranean diet. It is a healthier substitute to butter. Strong and pungent flavored olive oils are great for frying fish or other items having a strong flavor. Extra virgin olive oil goes well with salads. A late harvest mission variety olive oil
which is mellow
can be used for baking cakes. Gourmet olive oil is a healthier and tastier substitute to other fatty cooking oils. The health benefits of cold pressed olive oil already have federal agency approval. The U.S. Food and Drug Administration authorized marketing ads that say organic olive oil helps reduce the risk of coronary disease and disorders.

Given below is a simple recipe for olive oil bread dipping sauce.

Bread Dipping Sauce

Servings : 2 - 4
Preparation time : 10 minutes

Ingredients:

ฝ cup virgin olive oil
1 tablespoon fresh parsley
minced (Italian parsley is best)
1 tablespoon fresh basil
minced
ฝ teaspoon fresh rosemary
minced
1 tablespoon fresh garlic
minced
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon black pepper
ผ teaspoon red pepper flakes
crushed well
1/8 teaspoon fresh lemon juice
Salt
to taste

Method:

Heat the olive oil in a pan. Add the garlic and saut้ till it changes color. Add all the other ingredients and cook for about 2 – 3 minutes. Remove from the heat. Serve as a bread dip.