Cooking tip

Stocking A Commercial Kitchen Finding High Quality Cookware Online

2009-09-07T06:30:00.001-07:00

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.

Springtime in Toronto - Time to Plan Your Outdoor Event Catering

2009-09-07T06:29:00.007-07:00

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.

Smarter Food Choices 101 Tips for Busy Women

2009-09-07T06:29:00.005-07:00

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.

Slow cooking using a crockpot.

2009-09-07T06:29:00.003-07:00

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

Simple Scratch Cooking For Healthier Families. Homemade meals and desserts can be easier to make than you think and good for your family.

2009-09-07T06:29:00.001-07:00

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.

Serve Eggs Anytime

2009-09-06T01:07:00.003-07:00

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

Secret To Cooking Vegetables

2009-09-06T01:07:00.001-07:00

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.

Savor The Flavor

2009-09-06T01:05:00.003-07:00

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.

Saving Money On Kitchenware How To Buy Pre-owned Cookware And Not Get Ripped Off In The Process

2009-09-06T01:05:00.001-07:00

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.

Russian Thanksgiving Dinner Mystery Ingredients

2009-09-06T01:04:00.003-07:00

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!

Regional Cuisine Down Home Southern Cooking

2009-09-06T01:04:00.001-07:00

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.

Rediscovering Grilled Pizza

2009-09-06T01:03:00.001-07:00

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!

Recipe For A Successful Barbecue

2009-09-03T09:34:00.003-07:00

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.

Ready Set Grill

2009-09-03T09:34:00.001-07:00

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.

Raining Outside Try Indoor Barbecuing

2009-09-03T09:33:00.003-07:00

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.

Quick And Easy Everyday Desserts. Creamy yogurt dip can be a terrific accompaniment to all sorts of fresh-cut fruit cookies and cake.

2009-09-03T09:33:00.001-07:00

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.

Quality - Cooks Knives - A Cutting Edge Investment

2009-09-03T09:32:00.001-07:00

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.

Pro Cooking Tips Braising Meats for Tenderness and Flavor

2009-09-03T07:19:00.001-07:00

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.

Preparing Food Safely

2009-09-03T07:18:00.001-07:00

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'!

Perfect Scrambled Eggs

2009-09-03T07:16:00.002-07:00

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!

Parabolic Solar Oven

2009-09-03T07:16:00.001-07:00

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.

Outdoor Kitchen Barbeque

2009-09-03T07:15:00.001-07:00

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.

Olive Wood Craftsmanship And Herbes De Provence From France

2009-09-01T06:09:00.007-07:00

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.

Olive Oil An Ancient Gift For Health.

2009-09-01T05:55:00.005-07:00

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.

Metallic Cookware

2009-08-30T08:44:00.003-07:00

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.

Messes Make Memories

2009-08-30T08:44:00.001-07:00

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.

Marinades Sauces And Dressings Balsamic Vinegar Compliments More Than You May Realize

2009-08-22T01:46:00.005-07:00

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.)

Make Sure Your Ice Is Safe And Clean

2009-08-22T01:46:00.003-07:00

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.

Make Grilling A Healthy Experience

2009-08-22T01:46:00.001-07:00

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.

Love Food Read All About It With A Cooking Magazine Subscription

2009-08-20T02:20:00.007-07:00

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.

Lavender Essential Oil Recipe Ideas For The Handmade Cosmetic Crafter

2009-08-20T02:20:00.005-07:00

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.

KitchenAid A name you can trust in kitchen appliances

2009-08-20T02:20:00.003-07:00

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.

Kitchen Survival Recipe Guide

2009-08-20T02:20:00.001-07:00

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 Appliance Reviews And Information

2009-08-18T22:45:00.003-07:00

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.

Keep That Cooking Area Clean

2009-08-18T22:45:00.001-07:00

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.

Japanese Home Cooking - Beyond Sushi

2009-08-18T22:44:00.001-07:00

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.

Italian Cuisine Diverse and Delicious

2009-08-18T05:27:00.001-07:00

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.

It s The Details That Make A Difference

2009-08-18T01:51:00.003-07:00

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.

It s Only An Oven

2009-08-18T01:51:00.001-07:00

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.

Is Organic the Way Forward

2009-08-17T05:36:00.003-07:00

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.

Is It Good To Hire A Personal Chef

2009-08-17T05:36:00.001-07:00

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.

Is It Frosting Or Is It Icing

2009-08-16T21:52:00.003-07:00

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.

I Need Some Pots And Pans To Cook In What Should I Buy

2009-08-16T21:52:00.001-07:00

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.

How to Spice Up Your Next Salmon Dish

2009-08-15T21:57:00.003-07:00

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.

How to smoke a turkey

2009-08-15T21:57:00.001-07:00

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!

How to Satisfy Summer Time Fresh Tomato Cravings Today

2009-08-15T10:11:00.003-07:00

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.

How To Remove Lobster From The Shell

2009-08-15T10:11:00.001-07:00

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

How To Prepare Your Culinary Masterpiece

2009-08-14T22:45:00.001-07:00

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.

How to prepare pumpkin seeds

2009-08-14T01:00:00.001-07:00

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!

How To Make Incredible Pan Sauces

2009-08-13T18:31:00.001-07:00

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

How to Make an Omelet

2009-08-13T08:08:00.001-07:00

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

How to create a family heirloom cookbook

2009-08-12T17:54:00.005-07:00

How to cook with fresh herbs

2009-08-12T17:54:00.003-07:00

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

How to Cook Turkey on Natural Gas Grills

2009-08-12T17:54:00.001-07:00

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.

How to cook a turkey

2009-08-11T22:12:00.001-07:00

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.

How To Cook A Tender Juicy Steak

2009-08-11T22:11:00.003-07:00

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!

How to Clean and Fillet Fish

2009-08-11T22:11:00.001-07:00

Fish is one of the most wholesome foods that man can eat. In fact
people have been eating fish throughout human history. These days
many cooks yearn to add fish to their repertoire
but the whole process of cleaning and filleting fresh fish is a little scary to them. The process of cleaning and filleting fresh fish is relatively simple once the steps are understood.

To begin
you must clean your fresh fish properly in order to maintain it's quality during the remaining steps of processing. First
use a knife or fish scaling tool to remove all of the scales. Removing the scales early on is a key to easy fish cleaning. Next
remove the fish head by cutting just behind the first set of fins. Now
insert your sharp knife into the area where you just removed the head and make a slit in the belly of the fish. You will want to slit the fish belly all the way down to the vent next to the tail. This should open up the cavity of the fish and you can pull or cut away any viscera or organs from inside the fish. The next step is to cut away any additional fins that the fish may have. Do this by cutting into the fish in a circular motion around the fins and remove them. Finally
rinse the fish body and cavity under cold
running water. Now that the fish has been properly cleaned
you can move on to filleting.

Begin the fish filleting process by laying the fish on one side and inserting your knife into the fish body almost to the backbone. Guide your knife along the backbone
exposing the fillet as you cut. You will have to lift and separate the flesh from the bone as you cut. Next
repeat this process for the other side. Once you have created the two fish fillets
place them skin side down and cut through the flesh next to the tail. Do not cut through the skin next to the tail
as you will hold onto this skin as you separate the skin from the flesh. Insert your fillet knife between the flesh and the skin and use a back and forth motion to separate the two. Rinse the fillets with cold water and be sure to dry them before storing or using.

These simple and easy steps are all that it takes to make the most out of fresh fish. With these steps in mind you can prepare fresh fish for any meal.

How To Choose The Perfect Bread Maker

2009-08-11T21:58:00.001-07:00

Bread makers are extremely popular. The average person can make delicious
homemade bread quite easily with a bread maker. Even with the ease of a bread machine
you must still use caution when adding the ingredients
even if you use a mix. You can make a variety of shapes and sizes of loaf with a bread machine. Many people use a bread machine to simply mix the ingredients then bake the loaf in a traditional oven. Sizes range from one pound to two pounds or more
and you will most likely choose between a square or round loaf pan.

Some bread makers will have a preheat cycle to heat the ingredients before baking. If you want your bread to rise properly
choose a bread maker that does not heat before time to bake the bread. Bread makers will generally have separate settings for different types of bread. There may be settings for wheat or French bread
and you will be able to choose the doneness of the bread such as a light
medium
or dark setting. There will also normally be a regular or rapid bake cycle. It is desirable to have a window in the top or side of the bread machine to allow you to see the progress of your bread while it is baking.

There are a variety of options from which to choose in bread makers
so you may first want to consider how much space you have to store your new machine. Bread makers come in a variety of sizes
so choose one that you can store easily. You should choose the capacity of the bread maker based upon how big your family is and how much bread they eat. You can choose a bread maker with a delay timer which will allow you to place the mix in the bread maker before you leave home each day and the bread will be ready when you return. If you want your bread maker to prepare the dough but not cook it
you will need to find a bread maker with this feature. Choose a bread maker that will alert you when it is time to add additional ingredients such as fruit or nuts. You will also want a "keep warm" feature in case you are gone when the bread is finished. Look for crust control features and special setting for fruits
nuts
cheese
and vegetables.

Study the warranty very carefully to make sure you will be able to get service and replacement parts if necessary. Keep in mind that if your family consumes a small amount of bread now
once you purchase your new bread maker that consumption is likely to increase dramatically. Choose a slightly larger size that you anticipate needing. Remember that the keep warm feature is great
but if you leave the loaf in the bread maker for an extended period of time it may become soggy and flat. A bread maker is a wonderful addition to your home. Nothing compares to the smell of freshly baked bread from your very own kitchen.

How to Buy Store and Prepare Potatoes

2009-08-11T21:49:00.001-07:00

No doubt about it...the beloved potato is clearly the most popular vegetable in the United States. Potatoes easily adapt to many flavors and methods of cooking. This article defines the characteristics and the best uses of some well-known potato varieties
how to choose and store potatoes and several basic ways to prepare potatoes without any or a minimum of added ingredients.

Well-Known Varieties
Characteristics and Best Use

Russet Potatoes - This potato is slender
oval shaped with a rough brown skin and lots of eyes. They have a mealy texture when cooked and cooked russets will start to fall apart when cut due to the low moisture and high starch content. This variety of potato easily absorbs butter
dressings and sauces. They are best used for baking
frying and mashing.

White
Red and Yellow Potatoes - These potatoes are round and keep their shape when cooked. Due to their high moisture and low starch content
they have a firmer texture and won't fall apart when cut after cooking; they are also slow to absorb butter
dressings and sauces. These potatoes are best for boiling
steaming and roasting. They are also excellent creamed or scalloped and in salads. Yellow and red potatoes may be mashed
but they will not be as fluffy as russet potatoes.

New Potatoes - Freshly harvested and marketed during the late winter or early spring
new potatoes are tiny to small potatoes of any variety. Their skin is tender and they do not need to be peeled. When cooked
they have a firm
waxy texture. New potatoes are best when used soon after harvest and prepared by boiling
steaming or roasting.

Tips for Buying Potatoes

> When buying potatoes
choose ones that are firm
have smooth skins and are without any sprouts or blemishes. Avoid potatoes with wrinkled skins
sprouted eyes
cut surfaces
soft or dark spots
decayed areas (usually at the ends)
or sunken spots.

> If possible
purchase potatoes that are fairly clean but unwashed. Potatoes that have been washed will spoil quicker.

> Avoid purchasing potatoes with a greenish tint or cast. This indicates that the potatoes have been exposed to light during storage
which can produce a bitter taste and may be toxic to some people.

> Choose potatoes that have a heavy feel and are uniform in size and shape. They will cook in about the same time and will be easier to peel.

How to Store Potatoes

> Store potatoes in a well-ventilated cool
dry
dark area such as a cool closet or dry basement (never under the kitchen sink).

> When stored between 45F to 50F (7C to 10C)
potatoes will keep for several weeks. If stored at room temperature or in a warm place
potatoes will remain at top quality for only about 1 week.

> Do not store potatoes in the refrigerator. The starch will begin to change to sugar and alter the taste; the potatoes will also turn dark after cooking.

> It is best not to store potatoes near onions.

Tips for Preparing Potatoes

> To clean potatoes
soak briefly in cool water to loosen the dirt and make scrubbing easier. Scrub gently under running water with a vegetable brush or sponge; trim away any eyes or blemishes.

> Always be certain to remove any sprouts or eyes when peeling potatoes and if a potato appears green under the skin
peel it deeply to remove the green part...that green portion could possibly make you sick.

> To prevent potatoes from turning dark
cook immediately after peeling or cover with water and add a small amount of salt
lemon juice or vinegar.

> When preparing French fries
soak cut potatoes in lightly salted chilled water for approximately 1 hour to remove some of the starch and produce crisper fries.

> Use cooked (not raw) potatoes when making a potato dish ahead to prevent the potatoes from discoloring. Consider cooking the mixture until almost done
cool and refrigerate; complete cooking just before serving.

> Potatoes and dishes with potatoes do not freeze well due to their tendency to become mushy when thawed and reheated. Partially cooked French fries
mashed potato patties and baked stuffed potatoes may be frozen.

Potato Yields

Three medium potatoes equals approximately 1 pound
which will yield:

* 2 cups French fried potatoes

* 2 cups mashed potatoes

* 2-1/2 cups peeled and diced potatoes

* 3 cups peeled and sliced potatoes

* 2 cups potato salad

* 2-1/2 cups shredded potatoes

Basic Methods of Cooking Potatoes

Baked in Oven - Select and scrub potatoes of similar size. Prick each several times with a fork to allow steam to escape while baking and to prevent the skins from bursting. If a soft skin is desired
rub with cooking oil before baking. Place potatoes on a baking sheet allowing room between potatoes for heat circulation or stand them upright in a muffin tin. (If potatoes are wrapped in aluminum foil and baked
they will have more of a steamed texture.) A medium-size (6 oz.) potato will bake in 40 to 45 minutes in a 425F (220C) oven or in about 90 minutes at 350F (175C). When baking several potatoes
keep in mind that a dozen will cook in the same amount of time as a single potato. To reduce cooking time
slice potatoes in half lengthwise
coat cut side with cooking oil and place cut-side-down on a baking sheet. Half of a medium potato will be fork-tender in 25 to 30 minutes when cooked in a 375F (190C) oven. To check for doneness
hold potato with a hot pad and pinch with fingers or pierce with a fork. To serve
use a small knife to cut a cross on top and push on sides and ends gently to fluff.

Baked in Microwave - Choose 4 medium (6 oz. each) slender potatoes of similar size. Scrub clean then pierce each potato with a fork 10 to 12 times. Cover bottom of microwave oven with a double thickness of paper towels. Arrange potatoes in a 'spoke-fashion' with the smaller ends toward the center and at least 1 inch apart. Cook on 'high' (100% power) in a 700-watt microwave oven for 10 to 12 minutes. Rearrange and turn over after first 5 minutes. Remove from microwave and wrap each individually in aluminum foil. Let stand for 5 to 10 minutes or until uniformly soft when pinched between fingers. When cooking a single potato
microwave on 'high' for 2 minutes
turn over
cook for another 2 minutes and check for doneness. Add 2 to 3 minutes cooking time for each additional potato.

Boiled on Stovetop - Scrub
peel and quarter potatoes. Place potatoes in a saucepan and add enough water to cover; add 1/2 teaspoon of salt for each quart of water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are fork-tender (approximately 15 to 20 minutes). Remove from heat and drain. Return to low heat and shake pan until potatoes are dry. Be careful not to overcook potatoes or they may become watery. One or two slices of onion may be added to water while boiling potatoes to add flavor.

Boiled in Microwave - Scrub
peel and quarter 4 medium (6 oz. each) potatoes; place in a shallow microwave-safe baking dish. Add 1/4 cup of water and cover. Cook on 'high' (100% power) in a 700-watt microwave oven for 10 minutes. Stir after first 5 minutes to rearrange pieces and to move the ones in the center to the outside edges of the baking dish; continue to cook for remaining 5 minutes. Remove baking dish from the microwave and let stand for 3 minutes (covered) or until potatoes reach desired doneness.

French Fried - Scrub and peel potatoes. Cut into 1/4-inch thick slices with a knife or crinkle cutter
then cut slices into 1/4-inch thick strips. Place potato strips in a bowl of cool water. Add a small amount of salt to the water to prevent discoloration. Soak up to 1 hour to remove some of the starch and maintain crispness. Heat 4 to 6 inches of cooking oil to 375F (190C) in a deep-fryer or heavy saucepan. (Important: Do not overfill fryer or saucepan with oil.) Drain potatoes from water and pat dry with paper towels. Place a handful of potato strips in a wire basket and slowly immerse in the hot oil. Cook until golden brown and tender (approximately 5 minutes). Shake basket occasionally while frying to prevent potato strips from sticking together. Drain on several layers of paper towels. Continue to cook small batches until all strips are fried. Sprinkle lightly with salt to prevent fries from becoming soggy and keep warn in a 300F (150C) oven until served.

Grilled - Scrub potatoes of similar size and coat skin with cooking oil or soft butter. Place each potato in the center of a double layer of heavy-duty aluminum foil (cut into approximately 6x9-inch pieces). Season each lightly with salt and pepper. Bring the longer sides of foil together
then fold the edges several times to seal
allowing space for steam. Fold up short edges of foil and pinch together to seal. Place foil-wrapped potatoes on a grill approximately 4 inches above medium-hot coals. Cook for 45 to 60 minutes or until tender
turning several times. Cooking time may need to be adjusted according to potato size and heat of the coals.

Hash Browned or Home Fried - Prepare steamed or boiled potatoes; drain. Dice or slice into 1/4- to 3/8-inch thick pieces. Place in a large mixing bowl and gently stir in optional ingredients such as chopped onion or diced cooked ham
if desired. Lightly season with salt and pepper; set aside. Generously grease a large skillet (preferably with a 'non-stick' finish) with several tablespoons of cooking oil
shortening or strained bacon fat. Place skillet over medium-high heat and add seasoned potatoes; toss gently to coat all pieces. Lightly toss potatoes frequently during cooking (do not flatten with a spatula). Cook until potatoes are golden brown (approximately 10 to 15 minutes). Additional fat may be needed during cooking to prevent sticking. Season cooked potatoes to taste with additional salt and pepper before serving.

Mashed - Prepare peeled and diced potatoes by the boiling or steaming method; drain well. Mash potatoes using a potato masher
electric mixer or ricer until no lumps remain. For each pound of potatoes
gradually add 1/4 to 1/2 cup warm milk and 2 tablespoons of butter or margarine. Add salt and pepper to taste. Beat potatoes with a wooden spoon
whisk or electric mixer until light and fluffy (additional milk may be added to bring potatoes to desired consistency.) Do not over beat or the starch will break down and potatoes will become gummy. If potatoes are not to be served immediately
spoon into an oven-proof casserole or baking dish
dot with additional butter
cover and keep warm in a preheated 250F (120C) oven.

Pan Roasted - Partially boil or steam peeled potatoes
cooking for only 10 minutes until potatoes are barely tender; drain. Arrange potatoes in a baking dish and generously coat with melted butter or margarine. Bake (uncovered) in a 400F (200C) oven for 40 to 45 minutes or until fork-tender. Frequently turn and baste potatoes with additional butter as they cook. Potatoes may be seasoned with salt
pepper
parsley or other herbs before serving.

Riced - Boil or steam peeled potatoes; drain. Force potatoes through a potato ricer or food mill. Add melted butter or margarine to riced potatoes and serve immediately. Riced potatoes may be used to prepare mashed potatoes (see 'Mashed Potatoes' technique above).

Steamed - Scrub and peel potatoes. Use a steamer or wire rack on the bottom of a large saucepan. Add enough water to just reach the bottom of the rack and bring to a boil over high heat. Add potatoes
cover tightly and cook until fork-tender. Cooking time will be approximately the same as when boiling potatoes. (Note: New potatoes are particularly good steamed. After gently scrubbing potatoes clean
peel a thin strip from around the center of each potato to prevent the skins from bursting while steaming. Cooking time will be approximately 15 minutes - be careful not to overcook.)

One Potato
Two Potato...

The potato is a relatively inexpensive vegetable
low in calories
a good source of fiber (especially the peel) and a virtual 'storehouses' of vitamins and minerals. It is very versatile and adapts well to many methods of cooking.

It is not complicated to learn how to purchase
store and select the proper type of potato for a particular cooking technique. There is a wide variety of ways that potatoes may be prepared and an endless number of main-dish
soup
salad
baked good and side-dish potato recipes. Since there are really no steadfast rules (just guidelines)
try experimenting to find out which variety and cooking technique you personally prefer.

Copyright ฉ2005 Janice Faulk Duplantis

How To Barbeque Perfect BBQ Ribs

2009-08-10T22:19:00.005-07:00

How To Achieve Victory In A Cooking Contest

2009-08-10T22:19:00.003-07:00

Competitions are still one way of really gauging the strength of a person or even of a product. People join contests to prove their worth or if not try to see how they could respond to the expected comparisons
the consequence of beating the competitors off.

For the performing Arts like dancing
people realize a next door out. Contests involving the need show talent or ability
sets criteria in choosing the most wanted winning throne. One problem in contests is the incidences of fraud caused by contest organizers
some unfairness from the jurors or judges.

There is one contest that is far from the flaws mentioned above. It is the cooking contests. Cooking is a good past time and as a contest it I has the most unbiased results. Does it end there? No of course. There are helpful steps to join in debates and to go home away with the bacon.

1. Read and follow directions carefully. Directions are part of the contest. A misunderstanding will cause a big effect if neglected.

2. Creativity is the key. Watch food trends and adapt your recipe accordingly. Try to use your own means to discover ways on how to keep your skill improving.

3. Do not use abbreviations. If asked to write the recipe down
show industry and do not use short cuts.

4. Simplicity and ease of preparation make winning recipes. Do not act hurried or look so pressured.

5. Use accurate U.S. measurements. Measurement will affect the taste of your recipe so be keen about it.

6. Garnish is very important. Always remember--eyes eat first. Catch attention and later the taste.

8. Analyze recipes that have won previous contests. There may be a trend in the taste of judges or organizers.

9. Be sure ingredients used are readily available. For you not to cram and destroy your own show
be very prepared.

10. Keep up with current diet and health trends. Health is wealth.

11. Write preparation directions in complete sentences. Think of the receivers of your work. Consider their understanding. And how you could help.

12. List ingredients in order of use.

13. Study your favorite cookbook.

14. Be creative when naming your dish.

15. Streamline a recipe by combining steps.

16. Adapt a recipe for a different occasion.

17. Create a recipe using ingredients that were once considered unusual but are now readily available in your grocery.

18. Consider a dish's versatility.

19. Look for ways to enhance flavor.

20. Create a new shape or appearance for an old recipe.

21. Include the size of any dish
pots
pans
or casseroles used.

22. State the cooking temperatures and time needed to cook the dish.

23. Give the number of servings. Be realistic. "Serves four" is different from "four servings."

24. The recipe should have wide appeal.

25. Type or print your recipe.

26. Double-check the contest rules.

27. Make a copy of your recipe. Always make a copy of your recipe for your files.

28. Use a separate envelope for each recipe entry.

29. Your recipe must be original. Originality is a very big edge over others. It will show how creative one really is.

Cook. Express. Win.

How Much Propane Is In Your Tank

2009-08-10T22:19:00.001-07:00

Propane tanks used to be included in the purchase of a gas grill. Not anymore.

As a result
propane tanks have gone high-tech
and you may want to pay attention when shopping for a new cylinder.

One of the new tanks on the market now actually lets you see the level of gas left in it. The Lite Cylinder is made from a translucent composite material that makes it easy to see how much liquid propane (LP) is remaining in the tank--which means there's no longer an excuse for running out of gas while hungry diners wait in frustration for dinner to finish cooking.

Another big difference is that the 20-pound LP cylinder weighs about 30 percent less than a traditional steel cylinder.

The casing around the tank is made from molded plastic
which also contributes to the decreased weight. With many more women barbecuing today and millions of aging baby boomers still barbecuing
this lighter cylinder is sure to be popular. The casing is offered in a number of colors
lending a designer touch to every backyard. The cylinder is available currently in beechwood
red
blue and yellow. Unlike steel
it is corrosion-and rust-free. It is also low maintenance because the exterior can be cleaned readily with soap and water.

In January 2006
Good Housekeeping recognized The Lite Cylinder with one of eight of its 11th Annual Good Buy Awards given to new household products that solve common problems and are excellent values. It noted that this composite cylinder is easy to fill
easy to attach to a grill and easy to handle due to its light weight. A Good Housekeeping editor who demonstrated some of the winning products subsequently featured it on "Good Morning America."

Now when it's time to select a propane cylinder for the new grill -or even a patio heater or mosquito trap-you have more options than ever before.

Grilling Tuna Steak For A Simple Gourmet Meal

2009-08-10T00:09:00.007-07:00

Looking for a delicious and simple way to grill up that fresh tuna steak that you just caught or bought from the local seafood market? Grilled tuna steak is a delightful and exciting entree for any special meal. There are various methods to spice up and flavor your catch
but today we want to talk about a popular method using wasabi powder. This unique spice is being used by many top chefs to add a special flare and flavoring to the tuna.

Assemble the following recipe ingredients:

• tuna steaks
cut to a thickness of 3/4 inch to 1 1/2 inch each ( your preference )
• 4 to 6 ounces of butter
• 1 cup of teriyaki marinade
• 1 tablespoon of wasabi powder
• 2 chopped green onions
• 1 tablespoon of olive oil
peanut oil
or vegetable oil
• salt and pepper to taste

Get started by marinating the tuna in the teriyaki marinade. Place the tuna into the marinade and completely coat both sides of the meat. Cover
place into the refrigerator and let the tuna sit and marnate for an hour or more
overnight is good too.

When ready
start up your grill and get it good and hot
but not too hot. Ideally bring it to the same temperature as if you were grilling a regular beef steak on the grill. Then mix the wasabi powder
butter and the green onions together and place it aside for the time being. Once the grill is to the ideal temperature and you are ready
then brush the oil onto the tuna steaks and season the meat with salt and pepper to taste. While grilling
periodically baste the tuna with the left over teriyaki marinade. This will help to keep the tuna moist and add additional flavor. Cook until they are done to your desired temperature
then serve with the butter. You can also let some butter melt on the tuna fillets as they are cooking as well.

Alternative set of recipe ingredients and marinade flavoring:

• tuna steaks
1
thick
• Sesame oil
• 1 rounded tsp. cornstarch
• 1/3 c. rice vinegar
• 1/3 c. mirin
• 1/3 c. soy sauce
• 3 tbsp. minced crystallized ginger

Popular tuna species:

Tuna is a popular
delicious and rich tasting seafood that is prepared in many ways. It is perfect for grilling
sautee
and broiling. The flesh of tuna is pink because the tuna's muscle tissue has a higher oxygen capacity than other fish species.

• Bluefin: An important source of seafood
providing much of the tuna used in sushi. It is a particular delicacy in Japan where it has been reported that the price of a single giant tuna can exceed $100
0
on the Tokyo fish market.

• Yellowfin: found in open waters of tropical and subtropical seas worldwide
though not in the Mediterranean Sea. It has been reported to be up to 94 inches in length and 440 lb in weight. The second dorsal fin and the anal fin are both bright yellow
thus the common name
and they are very long
as are the pectoral fins. The main body is very dark metallic blue
changing to silver on the belly.

• Albacore: found in the open waters of all tropical and temperate oceans
and the Mediterranean Sea. It is a prized food
and a significant fishery. Methods of fishing include rod and reel
long-line fishing and purse seining and are highly sought after by sport fishers and recreational fisherman.

• Bigeye
• Blackfin

Grilling Tips For The Dog Days Of Summer

2009-08-10T00:09:00.005-07:00

Grilling is going to the dogs. According to the Hearth
Patio & Barbecue Association
81
percent of Americans own a grill and average grill usage is up to 26 times per year. And
with three-quarters of dog owners saying they consider their dog like a member of the family
more and more owners are including their four-legged friends in the barbecue fun.

According to grilling guru Kent Whitaker
author of Smoke in the Mountains Cookbook: The Art of Appalachian Barbecue
Grilling is a family affair and today our dogs are like part of the family. My dog Moses is my grilling assistant who keeps it fun and entertaining, while we all enjoy the real meat aromas on the grill.

Whitaker
a past winner of the Emeril Live Food Network Barbecue Contest
and Moses have teamed up with ALPO brand dog food to teach dog lovers how to include their four-legged friends in the backyard barbecue fun. They are offering grilling demonstrations and the following tips at ALPO "Beefstro" events throughout the country.

Great Smells Mean

Great Flavor

Use marinades
rubs
sauces and different woods to add extra flavor to your barbecue favorites. While you're manning the grill
have another family member keep your dog entertained with the savory smells from his favorite dog treat. Hold the treat in front of his nose and ask him to perform a simple trick
such as sit or stay for a food reward.

Relax With Fun and Games

While the food is cooking
play fun games the whole family can enjoy
including tag
hide 'n go seek and fetch. Make sure you have balls
flying discs and chew toys to help your dog work up a healthy appetite.

Include A Place Setting

Create a theme for your barbecue and make sure all of the decorations and table settings match. And
when it's time to sit down and enjoy the feast
don't forget to set a place setting for your four-legged family member. Put a placemat and bowl on the ground by your table and serve your dog a hearty
healthy meal of ALPO Chop House Originals brand dog food with the real meat taste he craves.

Live A Little

Don't be afraid to experiment and try new things at your next family barbecue. Try new sauces
appetizing dips
breads and side dishes such as Tex-Mex Tater Salad and Fire Baked Beans. And
to give your dog even more excitement at mealtime
feed him different forms and flavors of his favorite food.

Leave the Clean Up for Later

Family affairs such as backyard barbecues are special times to be savored. So take advantage of having the whole family together and leave the dishes for later. Serve a grand finale dessert while sharing favorite family stories and end the festivities by taking an evening stroll with your canine companion.

Grilling Secrets for the Perfectly Grilled Steak

2009-08-10T00:09:00.003-07:00

There is nothing quite like a good
juicy steak cooked on a grill. But
many people don't know grilling secrets such as the best cuts to use
what size they should be
how long to cook the steaks
and marinades to use.

Choosing the correct cut of meat is very important when grilling. Some of the best steaks for grilling are the premium cuts such as:

- Filet Mignon
The filet mignon is a stylish cut taken from the heart of the beef tenderloin that has outstanding taste as well as texture.

- Top Sirloin
The top sirloin is a juicy cut taken from the center of the sirloin - the tenderest part - and a great cut for grilling.

- T-Bone
The t-bone is a succulent cut that is a favorite of steak fans. It is both a strip sirloin (with the bone) and a tender filet mignon.

- New York Strip (sometimes known as Kansas City Strip)
The New York strip is such an excellent cut for grilling
many grilling experts refer to it as the "ultimate" steak for cooking out.

- Porterhouse
The Porterhouse is a very large steak that is actually a combination of two steaks: the New York strip on one side and a tender filet on the other.

- Rib Eye
Another classic cut
the rib eye has marbling throughout the meat - making it one of the juiciest cuts as well as very tender.

Thickness of the steak is very important. Each cut should be between 1 inch and 1 ฝ inches thick. The strip steaks and top sirloin should be a little less expensive than the filet mignon
t-bone
porterhouse
and rib eye.

Many people like to marinate their steaks before cooking. You can purchase marinades in the grocery store (A1 brand offers several different types) or make your own. If you are not opposed to using alcohol
beer makes an excellent marinade. You can combine 1 12-ounce can of beer
ฝ cup of chili sauce
ผ up of salad oil
2
teaspoons of soy sauce
2
gloves of crushed garlic
and 1 teaspoon of Dijon mustard. Let that simmer for 30 minutes over a medium heat. Marinate your meat in the mixture overnight in the refrigerator to tenderize and allow the meat to absorb the flavor. You can also brush your meat with the marinade as you cook. Another great homemade marinade includes 1 ฝ cup of steak sauce
1
tablespoon of soy sauce
1
cup of Italian salad dressing
1
cup of honey
and ฝ teaspoon of garlic powder.

Many people prefer to use a rub on their steaks rather than marinate them. A rub is a combination of spice and herbs that is rubbed on the meat about an hour before grilling. It adds a great flavor to the meat
but is quicker than marinade as it does not require the overnight soaking. An excellent recipe for a rub that will give your steaks a smoky flavor is 1 tablespoon of chili powder
onion powder
garlic powder
cumin
cracked black pepper
white pepper
and kosher salt plus 2 teaspoons of oregano
1
teaspoon of coriander
and ฝ teaspoon of cayenne pepper. If you use a rub
be sure to rub the mixture into the cut of meat
not just daub it across the top.

There are other options for cooking steaks other than marinades and rubs. Many times
filet mignons are served wrapped in bacon (held on by a skewer) or you can cut your steak and combine it on a skewer with vegetables like peppers
squash
and onion to make a shish kabob.

Coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Preheat your grill before placing your steaks on. Resist the temptation to put your steaks on before the grill is properly preheated. The proper temperature for grilling steaks should be around 550 degrees Fahrenheit. Trim any excess fat from the side of the cut to prevent flare-ups and curling when grilling.

You should only turn your steaks once on the grill to prevent drying them out. How long you will cook your steak depends on how well you want it cooked. You can use a grilling fork with a digital thermometer to see how well done your steak is. If you want your steak rare
the temperature should be no more than 150 degrees when done. If you want medium
the temperature should be no more than 160 degrees when done. Finally
if you want well done
you should have a temperature of at least 170 degrees.

After grilling your steak
allow it to set for five minutes before serving to let the juices settle. Serve with a baked potato
salad or other side dish and enjoy!

Grilling Hamburgers and Sittin on an Old Ice Cream Freezer

2009-08-10T00:09:00.001-07:00

Grilling hamburgers
one of my earliest backyard grilling memories. Our Family would get together
usually on the weekends
and have a hamburger and ice cream supper as we say here in Texas. I can fondly remember sitting on top of the old ice cream freezer while my Dad
Uncles and Granddad took turns at spinning the old hand crank attached to the water soaked wooden ice bucket.

Today
the hoodless grill would resemble a throw away variety you would take to the beach
but then we were in tall cotton and in for some delicious eating. The ice cream would be flavored most of the time with a can of crushed pineapple. Or
just maybe
someone would have given us some fresh ripe peaches to mash and toss into the vanilla ice cream mixture.

Cooking out then was a real big treat for the entire family
always with a lot of laughter
running and playing.

Grilling the hamburgers soon became my responsibility
even though I was only about 10 years old at the time. Carefully building the charcoal fire in that old grill we had was a test of my better Boy Scout skills. Once the charcoal was covered in a fine white ash the grilling could begin.

The ice cream was being packed in more ice mixed with a generous amount of rock salt mixture to be allowed to season
while we all ate our terrific tasting hamburgers always topped with lettuce
red ripe tomatoes and onions. The catsup bottle would be passed around as everyone would take their turn
shaking or popping the bottom of the bottle to get the thick tomato sauce from the jar.

Ribs today are one of my favorite backyard treats
but the hamburgers still to this day come sliding across the plate for a delicious grilling feast.

Ah the ribs
good tender slab of ribs with the meat falling off the bone
slathered with a generous portion of smoky chipotle barbecue sauce. Just enough heat in the sauce to add a nice warm blanket right on top of your tongue. Did you know the chipotle is nothing more than the Jalapeno smoked and dried usually with mesquite wood? They are quite delicious giving a nice smoky flavor to your food.

Guacamole is also a favorite topping with just about any grilled meat
especially beef
pork or chicken. Creaming those fresh ripe avocados together with a nice garden ripe tomatoes
chopped green onions
try a little chopped chipotle as well. Season your delicious concoction with a squeeze of fresh lime juice
toss in some cilantro
salt and pepper and call it a meal by it self.

Thick juicy T-Bone steaks are a great treat as well as chicken fajitas. Fun to do because everyone gets to pile their own into a large flour tortilla made just to suit them.

Yes grilling today is just as much fun today as it was when I was growing up. The old three legged grill has long since been tossed onto the trash heap. Replaced with a big cast iron wood smoker and grill
sure I have a handy gas grill for almost daily use but nothing is better than firing up the old trusty smoker.

My great nieces and nephews are now the ones running and playing. They are always beaming with delight as the scoops of homemade fresh peach ice cream is served up with one of "Nana's" homemade cookies.

Someday though I think I will pull out the old hand cranked ice cream freezer. After all
they are missing one of the best parts of the family cookout. Sitting on the old freezer
holding it down while their Dad
Uncle and Granddad take turns cranking the old beast.

I wonder if they would sit still that long?

Grill Your Steak The Right Way

2009-08-09T01:05:00.001-07:00

No matter what you preference in a steak
maintaining good moisture should always be your goal. When searching for a good cut of beef
look for a cut with good consistent marbling. Fat equals flavor so very low fat content in meat will tend to dry it out and have much less flavor. You should not have to coat a great piece of meat with sauce just to get flavor
in fact you should avoid using a sauce at all. You want to see visible grains of fat running through the meat but not large pieces of fat. If you do see larger pieces simply trim them off. As you cook your steak the fat will melt and naturally tenderize the meat.

After removing the meat from refrigeration seasoning the meat with generous amounts of salt and pepper.
Many other herb and spice combinations can be added to your taste just be sure you have plenty of salt and pepper in addition to any other seasonings. Allow the meat to come to room temperature before grilling.

When grilling your steak first make sure that you have your grill nice and hot. This will give the outside a nice crust and will also help seal in its natural juices. If you fire flares up at any point
move the meat off the flame. While you want a hot grill
you do not want direct flame on the meat for any extended time period. The worst mistake that most grillers make is to continually flip the meat time and time again. Continually flipping the meat does nothing but cause the meat to dry out. Flipping the steak over and over does not make you a grill master
doing it right
does. In the end you will flip your steak 3 times which will mean you have cooked both sides twice for 3 minutes on each side. For cross-hatch marks on your meat simply turn it 45 degrees when flipping. Total cooking time should be roughly 12 minutes. This will achieve a medium rare steak depending on how hot your grill is. Because every grill it different you will need to experiment to get the desired results.

There is no exact way to tell when the steak is done. Without cutting the meat open and risking the release of its juices
the best way is to either press the meat to judge its tenderness or use a meat thermometer. If you choose not to press the meat
you can use you hand as a guide. For instance if you take you index finger and touch the fleshy part of your palm right under your thumb
that is what rare should feel like. Conversely if you touch you pinky to that same part of your palm that is the consistency of well done. So from finger to the next starting with your index finger and ending with the pinky it would be: rare
medium-rare
medium and well done.

Herb rub:

1 tablespoon dried thyme

1 tablespoon dried oregano

1 tablespoon kosher salt

2 teaspoons freshly cracked black pepper

2 teaspoons mustard powder

2 teaspoons paprika

1 teaspoon onion

Mix all ingredients thoroughly in a bowl. Brush the steak lightly with olive oil and rub in herb rub.

Get To Know Your Cookware

2009-08-09T01:04:00.005-07:00

Selecting the cookware for your kitchen implies a few certain points you should consider: budget
cooking and eating habits
your family size
etc. One of the most essential points in choosing cookware is the material it is made of. Often
such an important detail is simply overlooked or is considered to be minor. In fact
proper understanding of differences between cookware materials will assist you in making the best choice and further on
will help maintain your cookware in a good shape.

Stainless steel cookware is very common thank to its moderate price and a number of qualities
such as good tensile strength
excellent corrosion resistance and non-reaction with alkaline or acidic materials. Using stainless steel cookware allows using less oil and it better preserves the nutritious value of food. The drawback is that stainless steel does not conduct heat well
so the cookware requires a thick aluminum or copper core in the bottom and
sometimes
the sides to conduct heat more evenly and make the cookware more responsive to heat. Stainless steel cookware care is quite simple as it can be washed in a dishwasher and scraped with nylon pads. Special stainless steel cleaners will help bring the shine back.

Non-stick cookware is a blessing when cooking and reheating sticky kinds of food. This coated surface also means you will need less oil or fat while frying on it. But you have to be careful while using and washing non-stick cookware. Avoid scratches on the surface or it’ll lose its properties. Use only wooden
plastic
or coated utensils when cooking. Wash in hot soapy water but never in a dishwasher.

Cast iron is comparatively inexpensive
conducts heat evenly and once heated
keeps it for a long time. Such cookware is good for deep-frying and slow cooking. The main problem is that it rusts
stains and becomes pitted when exposed to air
moisture and certain foods. Do not wash cast-iron cookware in soapy water
instead try wiping clean with a paper towel. To prevent rusting
remove any excess moisture from the surface and coat with oil before storing.

Aluminum cookware is quite cheap compared to other materials. It’s very lightweight yet strong. It is a good conductor of heat and does not easily distort when exposed to high temperatures. The obvious drawback is its reaction to acidic and alkaline foods leading to corrosion and spoiling the taste of the food cooked. That’s why it is often coated with stainless steel or anodized coating to protect the food. It doesn’t require any special care
usual washing in a soapy water is enough. However
if the surface has anodized coating
you better avoid washing the cookware in a dishwasher and be careful not to scratch the finish.

Lined copper cookware is quite expensive
though has a number of advantages. It conducts and responses to heat very well
cools down quickly when removed from the heat
preventing food from burning and becoming overdone. Copper cookware is a good choice for many cooking methods. The main problem is that copper interacts with everything it comes in contact with. Moisture in the air causes it to form a film on it that is poisonous and salty food causes a chemical reaction that can make food have a metallic taste. For that reason copper cookware is lined with tin
silver or stainless steel to enhance its qualities. Care includes delicate washing with soapy water and regular polishing with special copper polish to keep its bright copper shine.

Get the Most from Your Cast Iron Cookware

2009-08-09T01:04:00.003-07:00

Cast iron cookware is an old fashioned form of cookware that still has a place in today's world of modern cooking. You will find all types of cast iron pots
pans
skillets
tea kettles
and even large dutch ovens. Those who routinely use cast iron swear by it's versatility and durability. I personally think that a good set of cast iron cookware is hard to beat.

There are a few conditions that you do have to meet when using cast iron. One of these is seasoning the new cast iron items that you buy or maintaining the seasoning of the ones you already own. Seasoning of cast iron is required to promote a non-stick surface on the cookware and make it easier to clean. Another consideration when dealing with cast iron cookware is maintaining the items in an environment where they will not begin to rust. Rust is one of the true enemies of the otherwise durable product. If these two conditions are met
then the cast iron cookware that you buy today
could still be in everyday service a hundred years from now.

The first aspect of seasoning cast iron is to start with a clean pan. Take the newly purchased item and remove any adhesive from stickers
and any other foreign material that does not belong. Washing the pan with warm soapy water and then drying it completely is normally sufficient. Next
pre-heat your oven to about 250 to 300 degrees Fahrenheit. The next step is to use lard or some other animal fat like bacon grease to start the seasoning process. Avoid vegetable oils as they tend to get very sticky and can ruin a brand new pan. Coat the inside of the pan with the lard and place it into the pre-heated oven for about 20 to 30 minutes. You will want to keep an eye on it to make sure the grease doesn't get too hot and start to smoke during this process. Once time has passed remove the pan and get rid of the excess grease inside the cast iron pan. Then
put the pan back in the oven for another 20 minutes or so to finish the seasoning process. A new cast iron pan may require several treatments like this to establish a good "layer" of seasoning. What I mean is that you may have to do this a couple of times before the pan starts to become really non-stick and easy to use for everyday cooking jobs. Afterwards
you can use the cast iron to cook and it wouldn't hurt to use it to fry bacon or something fatty every once in a while to help maintain good seasoning on the pan.

As mentioned before
rust is one of cast irons true weak points. Rust can quickly turn a beautiful
well seasoned pan into a useless eyesore that you aren't quite sure what to do with. Preventing cast iron from rusting is simple if you remember a few guidelines. Always store your cast iron in a dry place. Do not keep it under the kitchen sink or hanging above your stove where it will be exposed to a steady supply of steam. Never put your cast iron away without thoroughly drying it. An easy way to dry cast iron is to place it in a hot oven for about five minutes or put it on a stove burner on high for a minute or so. This will burn off any excess water left over from when you washed it and will almost guarantee the avoidance of rust. If you do discover that your cast iron treasures have become rusted over time
there are steps to reclaim them. You may even come across a beautiful historic piece of cast iron at a yard sale or flea market and decide to revive it. Check out my article on restoring rusted cast iron cookware for more tips on reviving your rusty cast iron.

With a proper knowledge in seasoning and caring for cast iron cookware
you can enjoy all of the benefits of cast iron without all of the drawbacks that are inherent to it. With the proper care
the cast iron pans that you buy and use today can be handed down to your children and grandchildren for them to enjoy.

Gas Ovens

2009-08-09T01:04:00.001-07:00

If you want to take your cooking skills up another notch then it might be time to look at changing to a gas stove.

Gas stoves are the preferred choice of professional cooks for the simple reason that they offer more flexibility.

The heat adjustments are more accurate and instant.
If you turn the gas down
the heat will lower immediately
unlike an electric stove that will take time to cool down to the lower heat setting.

Gas stoves also allow varied cooking styles that aren’t quite so easily achieved with an electric stove such as wok cooking.

Gas stoves give you the ability to fine tune the heat and with the use of a wok you can cook various different meals that wouldn’t be possible with an electric cook top.

Many people are concerned with the use of gas in the kitchen and in particular the safety aspects of using gas.

There are certain adjustments that need to be made to your cooking procedures when cooking with gas
and in particular you need to be aware of the importance of avoiding contact with the naked flame.
The latest gas ovens have many safety factors built into them that weren’t standard features several years ago.

Modern gas ovens have automatic ignition of the gas and safety gas cut off to ensure the optimum safety possible.

Another benefit of a gas cooker is the fact that they cool faster than an electric cook top when you have finished cooking.
For this reason alone many people consider using gas a safer alternative.

It is all personal preference but the ability to prepare better meals is good reason to consider buying a gas oven.

The prices range considerably
from relatively inexpensive to astronomical depending on the features that you desire
so it is wise to shop around before deciding on the gas oven for your requirements.

Gas Grills - 9 How Tos for Safety and Maintenance

2009-08-09T01:03:00.001-07:00

How do I prepare my grill for spring?

Be sure to clean spider webs out of the venturi tubes as described below.

You may open your grill in the spring and find remnants of the meal you cooked on it last season. Don't worry. According to Howtocleananything.com
cleaning the grill is actually easier than most people realize
and you can usually forego the brushes
dirty sink and elbow grease if you start the day before you need the grill. However
use the following method only after checking with your owner's manual. Some manufacturers warn against using oven cleaner on any part of their grill.
Lay a plastic bag on the ground
followed by a newspaper
then lay your grill on top of the newspaper. Spray liberally with an oven cleaner
and cover with another layer of moist newspaper. Follow this with another plastic bag and weigh down the edges so the whole mess doesn’t end up in your neighbors yard. Now instead of scrubbing and scouring
just let the oven cleaner do the work for you overnight. The next day
remove the grill and place all the saturated newspaper into one of the garbage bags. Wear gloves and follow all of the manufacturers safety precautions whenever working with caustic cleaners
such as oven cleaner. Rinse the grill thoroughly
and then wash off any remaining oven cleaner residue with some soapy water. Rinse again
coat with a light brushing of vegetable oil
and you're ready to go!
It is a good plan to fire up your barbeque for 30 to 45 minutes on High temperature to sanitize everything before the first use of the season.

How do I season the cooking grids for the first time?

For a new grill
you need to burn off the protective oils that are applied by the manufacturer by running the grill on high for about 30 minutes. After the grill cools
coat the grids with a vegetable oil spray and run for 30-45 minutes on high. This will draw the oil into the grids and prevent foods from sticking.

How do I clean the cooking grids?

As soon as the food is removed from the grill
brush the grills with a grill brush for about 10 seconds. If you have porcelain-coated grills make sure you only use a brass bristle brush
never scraping the grill with the scraper that is usually attached to most brushes.

Then turn off the grill immediately. After the grill has cooled down spray vegetable oil
such as Pam
liberally on the grill (this should also be done before you light the grill each time as well). What this does is loosen whatever food is stuck to the grill
knocking it into the bottom of the grill where it will be incinerated the next time the grill is pre-heated.

Turning the grill on high for ten minutes will emulate a self-cleaning oven
but that is like using your grill twice. Of course you may forget you are burning off your grill
and it can easily be left on for 30 minutes or more. This puts your grill through the same stress as using it 3 or 4 times
meaning you will need to purchase new parts
or even a new grill
much sooner than you should have to.

If you feel you just must burn off your grill
once a month won't really hurt anything
but religiously brushing for 10 seconds as soon as you're done cooking and keeping the grills well oiled is all anyone should have to do.

To help make the grill easier to keep clean
don't apply tomato based sauces until the last few minutes before the food is removed from the grill. Marinade and baste the food with vinegar
citrus or soy-based mixtures to help make clean up easier.

How do I clean the burner?

You will from time to time have to clean the burner to keep the burner holes clean. The flame coming from the burner should be blue
if the flame is orange or red you may need to replace or clean the burner. At this time you should also check the gas supply (venturi) tubes to be sure that there are no obstructions. If you use your barbeque heavily you may want to spray a food safe organic cleaner or degreaser and let it sit for a while and hose the entire barbeque off. And for safety sake on your BBQ
you should only open the propane tank valve half a turn. It will work just as well and if there is ever an emergency
you can shut off the gas in an instant!

How do I clean the inside of my grill?

Remove the cooking grids. Using a soft brass wire brush
clean loose debris from casting sides and insides of the lid. Scrape sear plates with a putty knife or scraper
and use a wire brush to remove ash. Remove sear plates and brush debris off of burners with a brass wire brush. Brush all debris from inside the grill into the drip pan. Accumulated grease can cause a fire hazard. Do not line the drip pan with aluminum foil
as it can prevent the grease from flowing properly. The pan should be scraped out with a putty knife or scraper
and all the debris should be scraped into the disposable grease tray. This tray should be replaced every two to four weeks
depending on gas grill usage. For supplies
see your dealer.

How do I clean the outside of my grill?

Do not use abrasive cleaners to clean any painted
porcelain or stainless steel parts. Porcelain enamel components must be handled with additional care. The baked on enamel finish is glass like
and will chip if struck. Touch-up enamel is available from your dealer. Exterior grill surfaces should be cleaned while warm to the touch
with warm soapy water.

How do I clean the stainless steel parts of my grill?

According to the Specialty Steel Industry of North America
stainless steel needs to be cleaned for aesthetic considerations and to preserve corrosion resistance. Stainless steel is protected from corrosion by a thin layer of chromium oxide. Oxygen from the atmosphere combines with the chromium in the stainless steel to form this passive chromium oxide film that protects from further corrosion. Any contamination of the surface by dirt
or other material
hinders this passivation process and traps corrosive agents
reducing corrosion protection. Thus
some form of routine cleaning is necessary to preserve the appearance and integrity of the surface.

Like any surface that is exposed to the environment
stainless steel can get dirty. Dirt and soil can consist of accumulated dust and a variety of contaminates that come from many sources
ranging from the wind to everyday use. These contaminates will vary greatly in their effect on appearance and corrosivity and ease of removal. Frequently
warm water with or without gentle detergent is sufficient. Next in order are mild non-scratching abrasive powders such as typical household cleaners. These can be used with warm water
bristle brushes
sponges
or clean cloths.

Ordinary carbon steel brushes or steel wool should be avoided as they may leave particles embedded on the surface which can lead to RUSTING. For more aggressive cleaning
a small amount of vinegar can be added to the scouring powder. Cleaning should always be followed by rinsing in clean hot water. When water contains mineral soldis
which leave water spots
it is advisable to wipe the surface completely with dry towels.

Fingerprints and Stains - Fingerprints and mild stains resulting from normal use are the most common surface contaminates. Fortunately
these usually affect only appearance and seldom have an effect on corrosion resistance. They are easy to remove by a variety of simple cleaning methods. Fingerprints are probably the most troublesome marks to remove from the surface of smooth polished or bright finished stainless steel. Fortunately
they can be removed with a glass cleaner or by gentle rubbing with a paste of soda ash (sodium carbonate) and water applied with a soft rag. Once again
this should be followed by a thorough warm water rinse.
For more stubborn stains see the Specialty Steel Industry of North America's web site.

How do I clean the aluminum parts of my grill?

This is the beauty of cast aluminum...all you have to do is hose it down. About once a year
take some detergent soap that you would use to wash your automobile
and wash your aluminum grill. With die cast grills
you can leave it outdoors all year round
regardless of the climate. (taken from outdoor-patio-furniture.info)

How do I clean spider webs out of my venturi tubes?

If you notice that your grill is getting hard to light or that the flame isn't as strong as it should be
take the time to check and clean the venturis. See our pictures at www.gasgrillsnow.com/GasGrillHowTo.htm.

In some areas of the country
spiders or small insects have been known to create "flashback" problems. The spiders spin webs
build nests
and lay eggs in the grill's venturi tube(s)
obstructing the flow of gas to the burner. The backed-up gas can ignite in the venturi behind the control panel. This is known as a flashback
and it can damage your grill and even cause personal injury.

Shut off
then disconnect the gas supply to your grill. Disconnect then tilt the burner down below your control panel. Run a long handled pipe cleaning brush back and forth in the venturi tubes as pictured below. Reconnect the venturi tubes and gas supply.

Gas Grills Give Warm Parties To Your Friends And Families

2009-08-08T05:20:00.005-07:00

Gas grill is a device or surface
always fueled by gas and is used for cooking food. If you want to warm up your weekends by cooking delicious dishes for your family and friends
then you should immediately get a gas frill for yourself. When you want to purchase gas grills
you can either arrange the grills as per your choice right in the shop or allow the mechanics to choose the grills for you.

Advantages of gas grills

Gas grills are advantageous
as they do not lead to air pollution. Since they are quite small in size
so you can fix them almost at any corner of your home. Unlike the electric grills
the gas grills do not require electrical points near to the place you want to install the grills. The gas grills are flexible and can be carried from your home to the garden to prepare food for al fresco parties. There is even no risk of receiving electrical shocks in case of mishandling.

Factors needed for choosing the gas grill

For those who want to purchase the gas grill
here are some tips that will help you choose the gas grill. While you are purchasing the gas grill
you should pay attention to the quality and try to get a grill with ceramic briquettes and lava rocks. Choose a gas grill with double heat control so that you can easily control the burners. Try to look for a model with drip tray so that cleanup becomes easier. The gas grill should contain heat-deflecting panel so that heat can spread evenly.

While you should avoid gas grills with side burners as it only increases the price
you should get the side shelves nevertheless. The side shelves are very handy for containing plates and other containers.

The main factor to be considered for gas grills is the nature of the grills. You can get gas grills with hinged
stainless steel grate and wider bars as it prevents less amount of food to get spilled over the flames. If you are opting for porcelain-coated steel grates
then remember they are easy to clean but have a typical tendency to break if falls down. Cast iron grates
on the other hand
require much more maintenance because they have a tendency to rust
but they assure to sear meat in an excellent way. You can choose a gas grill with any of the following types of grill that will suit your purpose best.

You can cook a whole range of barbeques in the gas grills. Ranging from searing meats
roasting fishes
to preparing sandwiches
burgers
pastries and cookies
gas grills serve your purpose of treating people with delicious culinary delights.

Gas Grill Buying Tips For Barbecue Enthusiasts

2009-08-08T05:20:00.003-07:00

Gas grills are a popular choice among barbecue enthusiasts. Mainly because compared to charcoal grills
gas grills are easier to clean. In addition
there are lesser accidents related to the use of gas grills and in ten minutes it is ready to barbecue. For those thinking of buying a gas grill or upgrading to a gas grill for grilling
there are a number of things to consider before purchasing one. Taking these few tips into consideration will make the search faster and easier
and in the end the grill you purchase will be more satisfying for you to use.

1. Three Levels Of Gas Grills

Entry-level

Thesegas grills are the most basic gas grills available in the market today. They are reasonable priced starting at $ 150 to $ 300. Entry-level gas grills don't need wood or charcoal and produce their own heat. With regards to this type of gas grill
it is best to choose one made of stainless steel for the frame and main body.

Mid-Range

These gas grills on the other hand are a bit more expensive but also offer more features than the basic gas grill. Prices for mid-range gas grills range from $ 350 to $ 1150. For these types of gas grills it is best to choose those made by established manufacturers in order to get a quality product.

Deluxe Models

These gas grills are the cream of the crop with prices starting at $ 1500 and most models going for more than $ 5000. High-end gas grills often make use of big BTU ratings as a selling point for them. However the brand name and materials of the gas grill should be the main concern when buying a deluxe model gas grill.

2. Basic Elements Of A Gas Grill

The basic structure of most gas grills sold in the market is fairly straightforward. The burners generate heat and some type of heat dispersal system is above the burners. On top of all this are the cooking grates where the food is placed. The equipment underneath the hood is what separates a typical gas grill from an excellent gas grill. A gas grill that has at least two or more individual burners allow for greater heat control. This provides for even heat over the cooking surface thus producing better tasting food. Drippings cannot be avoided when barbecuing
however this causes flare-ups. Certain gas grills are equipped with systems to control flare-ups and turn it into flavorful smoke to enhance the flavor of the food.

3. Understanding BTU (British Thermal Units)

Most gas grills sold in the market use BTUs as the main selling of their product. However most people don't understand the relevance of BTUs to a gas grill
let alone the meaning of BTU. BTU stands for British thermal unit
which indicates the amount of gas that a gas grill is able to burn. With gas grills
sometimes less BTU are better since it allows for food to cook more efficiently. Too much of it can damage the burners and cut short the life of the gas grill. However for larger grills
having higher BTUs is best in order to cover the larger cooking area.

4. Check For Solid Construction

It is important to select a gas grill with a stable and solid construction. A poorly built gas grill has the tendency to wiggle and may fall apart once set in place. Avoid buying a gas grill that is not displayed on the sales floor
make sure that there is a display available to be able to check out the stability of the gas grill before purchasing it. Select a gas grill that is crafted of high-grade U.S. Steel and also go for a gas grill with a baked-on
porcelain enamel finish. Check that the grates are made from either cast iron
porcelain-coated cast iron or aluminum and stainless steel.

5. Gas Grill Maintenance

When buying a gas grill it is important to consider the amount of maintenance required to keep it running for years to come. Select a brand of gas grill that provides uncomplicated yet comprehensive product information and offers a toll-free customer service line. Check if the brand provide trouble-free access to parts and services along with a reliable dealer network.

Gas Grill Burners Getting to Know You

2009-08-08T05:20:00.001-07:00

The cast brass and cast stainless steel burners have the smallest burrs -- by far. This will mean less chaos in the gas flow
fewer trapped particulate matter in the burner and a cleaner burning grill. The following comparison shows how the ports are formed.

Why is port formation important? Several reasons. If the hole is punched into a sheet metal burner
it leaves a large tab inside the burner that will cause more chaos while burning. It is more apt to hold trapped food particles and grease
and is therefore more likely to burn through. (Note the Alfresco burner photo below.)

Molded ports in cast burners seem like they would be a good idea
but there is considerable difficulty in making them uniform. Thus
it is quicker and less expensive to drill.

Drilled ports are the most uniform and the most precisely placed. They tend to leave a burr on the inside of the burner
which is more noticeable (oddly enough) in a sheet metal burner. Cast burners tend to have smaller burrs.

Fire Magic grill burner has drilled orifices
Notice (from the photo on our site) the lack of extensive burring
allowing for a smooth flow of gas. Cast stainless leaves few
if any
burrs when drilled. This burner has a lifetime warranty
including against rust and burn-through.

Notice the placement of the ports: on the side
safely below the ridge. This placement will help prevent grease from dripping into the burner
minimizing the possibility of grease entering the burner.

Lynx grill burner is drilled
Notice (from the picture on our site) the lack of extensive burring
allowing for a smooth flow of gas. Cast brass is similar to cast stainless steel when drilled
leaving few
if any
burrs. This burner carries a lifetime warranty
including against rust and burn-through. It is also interesting to note that Lynx does not offer a replacement burner for any of their grills: simply
you'll never need one.

Orifice placement is not as good with this burner as with the Fire Magic
but when you consider that you'll never replace this burner
it probably doesn't matter all that much.

Alfresco grill burner has punched orifices
Punched ports like these create substantial ledges where carbon particles and moisture can collect and foster burn-through. This burner has a limited lifetime warranty that only covers manufacturer's defect. With this design
this burner *will* burn through
and faster than most other burners on the market.

Further
notice the placement of the ports: at 10 o'clock and 2 o'clock; if any grease were to drip onto this burner
it is almost guaranteed to enter these ports
thereby compounding the rust and burn-through issue.

DCS grill burner has drilled orifices
At least DCS drills burner ports. The burrs
however
are substantial when compared to cast stainless steel
and these will also collect particulates and moisture
which will foster burn-through. This burner also has a limited lifetime warranty that covers manufacturer's defects only
not rust or burn-through.

This burner has a thicker steel than the Alfresco
but it also has a serious design flaw: the ports are drilled directly on top. If grease were to drip on this burner
it is guaranteed to enter the burner
compounding the rust and burn-through issue!

Fun Grill Sizzle

2009-08-08T05:19:00.003-07:00

Beach party
picnic or just a simple get-together at home will never feel complete unless you mount gas grills on one side and start grilling your favorite fish or meat. Just the aroma of smoked fish can confer you a festive mood. In fact
it can afterwards drag you to a luscious and appetizing meal. The festive mood will be contagious and the fun will linger.

Isn’t it amazing how a simple grilling session on your front yard can trigger delightful bond and overwhelming fun? People
by nature
longs for fun and excitement. Nobody wants to sulk in one corner all the time. He sure wants to take a break and enjoy.

Every person deserves to be happy. Moreover
if you are throwing a bashing small shindig
pool party or a simple gathering
let your guests enjoy to the fullest by preparing them their favorite entertainment and foods.

For sure
just every one likes grilled foods. In order to enjoy the gathering be sure to have gas grills around.

Gas grills have metal box. At the bottom of the box
there are tube-shaped liquid propane burners which are responsible in providing the grills with fuel. Traditionally
propane or natural gas fuel the gas grills. With them
grilling is made faster and easier.

The gas grills’ burners are topped by warming the exterior of the metal bars
ceramics and lava rocks.

Modern day gas grills are more beneficial. If you want fast pre-heating
gas grills will help you do it pretty fast. Fast in the sense that it can preheat in a matter of 10 to 15 minutes.

Second benefit is its longevity compared to charcoal. One 20-pound tank can last up to 14 hours. You will no longer fret about running short of charcoal. Propane tank is more reliable
that is.

If you are worrying about the mess of grilling
worry no more. Since
gas grills do not use fire starters or charcoal
mess will be out of the situation.

Grass grills use multiple burners. They are especially designed to give superior heat control to secure easy grilling.

If you are contemplating of purchasing gas grills
here are the considerations that you have to take note of:

1. Consider having stainless steel
cast aluminum or porcelain-coated steel for a solid gas grill construction.

2. It is vital to have a built-in thermometer to check the grill temperature.

3. Lava rock system is also good in collecting grease that can result to flare-ups. Try to look for them in the gas grill that you are to purchase.

4. For easy and safe gas grill lighting
be sure to have a push-button ignition.

5. To monitor fuel levels your gas grill must have gas gauge.

6. If you can have three burners that can work separately
the better. This will give you flexibility when it comes to controlling heat.

7. For easy cleaning
the best gas grill material will be stainless steel or porcelain.

Aside from the aforementioned features
you can also incorporate rotisserie or smoker box
side burners
additional outer shelving or work space and removable secondary grill racks.

In order to have a long-lasting gas grill
maintenance is a must. Regularly check on grease catch pan so as not to create flare-ups. Check for leaks
cracks and holes. Finally
be sure to detach tanks from gas grills and keep them out-of-doors.

Frying Without The Trans Fats

2009-08-08T05:19:00.001-07:00

Trans fats are in the news a lot these days because a new regulation requiring that they be included on food nutrition labels is now in effect. Trans fats are created when liquid oils are made into solids by a process called partial hydrogenation. This increases shelf life and flavor stability
but at the cost of increased health risks.

These fats have been found to raise blood levels of LDL (or "bad") cholesterol. That means a significantly increased risk of heart disease.

Partially hydrogenated vegetable fats are present in about 40 percent of the food on grocery store shelves. Cookies
crackers
and microwave popcorn are big sources of trans fats
as are other processed foods such as margarines
butter-type spreads and cooking or baking shortenings
salad dressings
cakes
donuts
snack chips
chocolate candy
some breakfast cereals
French fries and other fried snack foods. As of January 2006
manufacturers are required to list trans fats as part of the nutritional information box on all food labels.

That's why there's a movement to reduce and eliminate trans fats from foods.

The new regulation doesn't apply yet to foods people buy in restaurants and other away-from-home eateries. However
food-service operators-including the big fast-food chains-know that they share the responsibility for providing good food that can be part of a healthy diet.

Most of the 925
0
restaurants in the U.S. have fryers
and those fryers use almost 18
0
tons of fat each year
much of it partially hydrogenated fat and oils. These restaurants are looking at ways to reduce trans fats in their menu items without cutting out taste
and that includes finding alternatives to partial hydrogenates.

One alternative gaining interest is an oil called low-linolenic soybean oil
made from a specially bred soybean. It was developed specifically to replace partially hydrogenated oils and can be used alone or in blends with other vegetable oils that have low or no trans fats to decrease or even eliminate trans fats in the foods fried in it.

To protect your health when you choose foods to enjoy at home
read the nutrition information panel and the ingredient label on packaged foods. And when you dine out
ask what sort of oil the restaurant is using. In both cases
you want to avoid partially hydrogenated oils and tropical oils (which contain high levels of unhealthy saturated fats). When you see "low-linolenic soybean oil
you know you'll be eating healthy.

Fresh Caught Fish Cooking Preparation

2009-08-08T00:20:00.009-07:00

To maintain the delicate flavor of a newly caught freshwater or saltwater fish
this must be handled properly to avoid spoilage. Not to mention preserving the fish with pleasing odor. There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out the tips below:

1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. It should be washed immediately by hosing or bucket rinsing in order to remove the slime and possible bacteria that cause spoilage. Never use water from close proximity marinas
municipal or industrial discharges. To make sure
always use potable water instead.

2) Simply chill the fish to prevent deterioration in less than an hour. With a little advance planning
proper icing can be accomplished with the use of some relatively cheap equipment. Fish should be stored in coolers and should be well chilled. It should be 3" deep
thus
covering a pound of fish with pound of ice. Use chlorinated water per quart of water for the final rinsing.

3) Clean the fish as soon as possible. Their tissues are sterile but not their scales
which contains many types of bacteria. When cleaning fish
avoid rough treatment because wounds in the flesh can allow the spread of bacteria. Gutting the fish does not have to be necessarily long. It is wise to cut the belly
as it leaves no blood or viscera in the body. Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavor.

4) The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned. Washing of the hands before touching the fish is also important. No matter what fish and the cooking technique used
one golden rule is to be followed always. Whether it is whole or not
cook exactly 10 minutes for every inch measured. 15 minutes should be allotted to fish enclosed in foil or sauce baked. Double the time for frozen fish.

Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat. That should be an additional 5 minutes for fresh fish and 10 for frozen. In thawing frozen fish
slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature. Do not thaw a fish that's frozen before cooking as it may make it mushy and dry.

Freezable Breakfast Tacos - Easy Breakfast Idea

2009-08-08T00:20:00.007-07:00

Looking for a quick and easy way to tackle the breakfast rush? The key to eating a nutritious breakfast is planning ahead. On busy days
it is great to have these in the freezer
ready to microwave and go.

1 dozen eggs
ฝ cup milk
Salt and pepper to taste
1 package frozen hashbrowns
1 pound breakfast sausage
1 jar salsa
8 oz shredded cheddar cheese
8 oz shredded monterey jack cheese
20 flour tortillas medium size
You will need parchment paper and ziplock bags for wrapping and freezing.

1. Prepare the hashbrowns according to the package directions.

2. Fry the breakfast sausage.

3. Scramble the eggs with the milk and salt and pepper.

4. Mix the hashbrowns
sausage
and eggs in a large bowl.

5. Mix the cheeses.

6. On a square of parchment paper
place one tortilla.

7. Place several tablespoons of hashbrown
sausage
and egg mixture onto the tortilla in a line
slightly off center. Amount used will depend on the size of your tortilla
but don't stuff too full.

8. Add a Tablespoon of salsa thinly along the top of the egg mixture. Sprinkle cheese on top of all.

9. Fold the ends gently in
then fold over one side and roll up.

10. Roll up in wax paper
place into ziplock bag
and repeat with next tortilla.

11. Place the tortillas into the freezer.

12. When ready to eat
place tortilla into microwave on high for ninety seconds. Add 1 minute for each additional tortilla.

Now that you've tried this recipe
be creative. Perhaps stuff the tortillas with tonight's leftover mashed potatoes and roast beef. Try ham with macaroni and cheese. Use your imagination and your leftovers to create healthy breakfasts that can be ready in a minute. Enjoy!

Fondue History

2009-08-08T00:20:00.005-07:00

Truly epic
fondue history starts with a recipe in Homer's Iliad (Song XI). Doesn't it stand to reason that the mixture described of Pramnos wine
grated goat's cheese and white flour was a fondue?

Well
whether that's what Homer was describing or not
fondue history states that the warm cheese dish originated in Switzerland but more specifically in the Canton of Neuchatel.

According to history experts
fondue consists of at least two varieties of cheeses that are melted with wine and a bit of flour. It's served communally out of pot called a "caquelon". Long forks are used by each guest to spear a cube of bread then the bread is dipped into the cheese and eaten.

How did cheese fondue get started?
?Well
before we get into the nitty gritty of cheese fondue
let's back up for a second. The word fondue is a derivative of the French word
fondre
which means "to melt". However
this is only a part of how the word fondue is used today.

In doing my research of fondue history
fondue
has a much broader meaning. It refers to foods that are dunked
heated
or cooked in sauce
oil
or broth in a fondue (or similar) pot.

We know now
of course
that the Swiss take credit for the neighborly cuisine. They created it out of necessity
not because someone with too much time on their hands came up with a great idea for eating together!

Before the invention of the refrigerator
cheese and bread were made in the summer and fall to last through the winter. Both became extremely hard and inedible in that state. The bread became so much like concrete that it literally had to be chopped with an ax!

The Swiss realized that if hard-as-rock cheese was heated with wine over a fire
it softened and became deliciously edible. Bread that was too dried out to eat by itself
became soft and pliable when dunked in the melted cheese.

Once a necessity
the cooking method of fondue became a social custom of making the best of the long
cold Swiss winters by huddling around the fire with friends or family with a large pot of cheese and some hard bread. It's a tradition that has stood the years and travelled across the continents.

Fondue history states that the cooking method of fondue dates back to the 18th century when both cheese and wine were important industries in Switzerland. The simple-to-prepare meal used ingredients that were found in most average homes.

Most recipes we see for "traditional" Swiss style fondue are a combination of two cheeses used
Gruyere and Emmenthaler. They are combined because either cheese alone would make for a mixture that was too sharp or too bland.

Most recipes call for the cheeses to be melted in a dry white wine. This helps to keep the cheese from the direct heat as it melts
as well as to add flavor. Kirsch (a clear cherry brandy) was added if the cheese itself was too young to produce the desired tartness. Adding garlic gives the flavoring a good mellow taste
while the flour or cornstarch assists in keeping the cheese from separating.

Here's a delicious and easy recipe for traditional Swiss Fondue:

What you'll need:

- 2 cups shredded process Swiss cheese (1/2 lb unshredded)

- 1 1/2 Tbsp cornstarch

- 1/4 tsp salt

- 1/8 tsp dry mustard

- 1/8 tsp nutmeg

- 1/8 tsp pepper

- 1 cup buttermilk

- 1 clove garlic

- Dry white table wine

- Cooked ham cubes

- Toast triangles

Serve this version of Swiss fondue with ham cubes and toast triangles that are made ahead for swirling in the cheese mixture. You can also use fresh fruits such as apple and pear slices.

Start by tossing the cheese with cornstarch
salt
dry mustard
nutmeg
and pepper. Heat the buttermilk with the garlic in a double boiler or over hot water in the fondue pot. When thoroughly heated
remove the garlic and add the cheese mixture. Stir it until the cheese melts and is blending smoothly.

Heat the wine up a little and add gradually to the mixture
2
Tbsp at a time. This keeps the fondue at a dipping consistency. Serve your guest and make sure each has a fondue fork to use with the ham cubes and fruit. Once you swirl the ham in the cheese mixture
place it on top of the toast triangle and eat until you can eat no more. Delicious!

Important: Feel free to republish this article on your website. However
you are not allowed to modify any part of its content and all links should be kept active.

For more great info on Fondue and other types of appetizers and appetizer meals
visit Easy Appetizer Recipes at http://www.easy-appetizer-recipes.com.

Fondue Non Alcoholic

2009-08-08T00:20:00.003-07:00

Do you want to share your love of cheese fondue with your children? Or did you just find out that one of your fondue party guests doesn’t drink alcohol? Well then it’s time to learn how to make non-alcoholic fondue. Non alcoholic fondue is great for kids and other people who for whatever their reason
have an aversion to alcohol. The white wine that provides the unique flavor to fondue can be substituted with apple cider. Apple cider will give you the great taste that you expect from fondue without the alcohol.

The story of how fondue came about goes something like this. People living through long winters in the Swiss Alps had to worry about their food supply. They ate what was on hand. At the end of the cold season
usually all that was left was hard cheeses and wine. So with some experimentation and innovation
those ingredients were combined with crunchy bread to create the first fondue dinners.

So take a lesson from the people of the Swiss Alps and use what you have on hand. Don’t worry about fondue lovers complaining that your fondue has no bite to it. Using apple cider instead of white wine is a completely acceptable solution. It taste great and will add a nice flavor to your fondue. If you use apple cider in your fondue
you will never miss the white wine.

Non-Alcoholic Cheese Fondue

1 cup Apple Cider (to mix with cheese)
1/4 cup Apple Cider (to mix with cornstarch & mustard)
2 teaspoon Lemon Juice
1 tablespoon Onion (finely chopped)
3 cups Cheddar Cheese (shredded)
1 tablespoon Cornstarch
2/3 teaspoon Mustard Powder
White Pepper (to taste)

Heat the cider
lemon juice & onions on medium low heat in your fondue pot

Slowly add the cheese while stirring
Mix cornstarch and mustard in 1/4 cup apple cider
Add mixture to cheese
Add white pepper to taste
Note: if too sweet
add more lemon juice

To Dip:

Crusty Bread cut into bite-sized pieces
Vegetables - Mushrooms
Potatoes
Cauliflower
Broccoli
Bell Peppers
etc.
Pita or Flat Breads

Filet Trout - Filet Fish No Bones No Skin

2009-08-08T00:20:00.001-07:00

Okay
so you have caught your limit. Now
how do you want them prepared for cooking? How about trying my favorite – filet! No bones
no skin
just all good flesh that can be cooked any way you like. I can taste it now! Don’t know how
you say? It isn’t hard but it does take practice. The easy to follow instructions are coming up next.

Tools

The first step is to gather all your tools. Also have a waist high table as a work surface. The tools you will need are a very sharp knife or an electric knife. The best knife to use is a filet knife. Since a filet knife is made just for this purpose
it helps to make the job easier.

You will also need a filet board
preferable one with a strong clamp to hold the trout’s head firmly. If you can’t find a board with a clamp
get a pair of gloves textured for gripping.

You will need a bucket or pan of salted water to put fresh trout filets in.

Tip: soaking the filets in slightly salted water overnight helps to remove some of the fishy taste
giving them a milder
more pleasant flavor.

The last thing you will need is a bucket to put the carcasses in after you cut off the filet.

Filet: the nitty-gritty

To begin the process of cutting off the filets
you need to secure the trout so it doesn’t slip around. If using a board with a clamp
firmly clamp the trout’s head to the board. If using gloves
grip the trout’s head firmly. Next
take your knife and cut beneath the gills to the backbone. Now turn the knife and cut down the backbone but stop before you cut through the skin at the tail. All of this cutting will be between the ribcage and the flesh. You are basically cutting off the entire side of the trout. Next
flip the filet over with the skin side down. Cut between the meat and the skin. The process is the same for the other side of the trout. After you have cut both filets off of the trout
cut off any of the ribcage that may have been cut off with the filet. This is about all you need to do as far as deboning trout when filleting them. It is okay to cut into the ribcage
but don’t cut too deep and cut the guts. Remember
these fish have not been gutted!

Now that you know how to filet trout
you also know how to filet fish in general. It is the same no matter what kind of fish it is.

All the trout are now filleted and you are ready to cook them. So
how do you like them cooked
batter fried
baked
broiled or grilled? Personally
I like grilled best. If you are going to grill them
don’t forget to invite me over. I’ll bring the corn on the cob.

Famous Names In Barbecue

2009-08-07T04:59:00.003-07:00

Fairtrade Organic or Locally Produced Food

2009-08-07T04:59:00.001-07:00

Should I buy food and products that support workers in Third World by buying Fairtrade labelled products even though these goods normally travel thousands of miles from Africa
South America or South East Asia? What if these foods were produced with the use of pesticides and additives? It makes sense then to look for and to buy Fairtrade
organic food to both help the producers in the Third World and fulfil my lifestyle choice to eat healthy and additive/pesticide free food. Thankfully
many producers are now wising up to this dilemma by increasingly producing organic and Fairtrade labelled products. I am currently using Fairtrade
organic t-bags at home! Now comes another important question
should I buy Fairly Traded organic sugar from Kenya that has travelled thousands of miles
or should I buy apples grown in the UK (ideally from a farmers market) that have only travelled only a few hundred miles which means less carbon dioxide and other nasty emissions from the lorries that you see constantly on the motorways in the UK? Buying UK products not only ensures less food miles but also supports local farmers
communities and economies. Unfortunately
choice is often limited and can be more expensive then food produced in other countries……… Decisions
decisions
it’s probably best to abstain from eating and give your choice making brain a rest!

But I can safely say that I make attempts to avoid food or products that have travelled from far away destinations such as Australia even if they are organic! Next time you are in the supermarket or wherever you buy your food from check the labels and you will be surprised by how far your food has travelled. Also look at the amount of unnecessary wrapping such as individually wrapped peppers
mushrooms and kiwi fruit in wrapped boxes. When I buy from the local market I tell them to throw it all into one bag
the customer next to me often has 10 individually wrapped portions of fruit and veg. That’s 11 (10 plus one big plastic bag) bags into the landfill site that day. For maximum eco efficiency we need to be using jute or other bags made from recycled materials and putting all the loose food into that. For recycled bags
Fairtrade and Organic companies
products and food see GuideMeGreen’s Green Directory.

Cooking from the heart and from bare essentials

2009-08-06T22:13:00.011-07:00

You do not have to go by the book to create tasty
easy
sociable food. Easy meal preparation is all about stripping cooking down to its bare essentials using little techniques and conveniences to make the most of your recipes. It is so simple: Skip the fuss and follow your heart.

Here are some tips to take the stress out of cooking
whether you are stirring up supper for your mate or hoping to impress the new in-laws:

Dinners-in-a-Bag

Make these dinner bags involving glorious aluminum foil and write on them

25
minutes at 425 F”
for example
with a marker pen. Even though Jools didn’t like cooking
she never had a problem with cooking the bags. I just program the “Favorites Cycle
in your microwave . Here’s just one version
but feel free to vary the recipe with things like grated parsnip
smoked bacon or red wine.

Chicken Breasts Baked in a Bag

(Serves two)

2
7
skinless chicken breasts

1
handful of dried porcini

9
ounces of mixed mushrooms
torn up

1
large wineglass of white wine

3
large pats of butter

1
handful of fresh thyme

2
cloves of garlic
peeled and sliced

Using wide aluminum foil
make your bag by placing two pieces on top of each other (about as big as two shoeboxes in length)
folding three sides in and leaving one side open. Mix everything together in a bowl
including the chicken. Place in your bag
with all the wine
making sure you do not pierce the foil. Close up the final edge
making sure it is tightly sealed and secure on the sides
and slide it onto a roasting pan. Place the pan on a high heat for one minute to get the heat going
and then bake in the middle of a 425-degree oven for 25 minutes.

Bare-Bones Cooking Techniques

* If you invited friends to come round but they are running late
pop up to four plates of food in the separate warming oven. Your glorious food not only stays warm
but also keeps the kitchen smelling wonderful until they walk in the door.

* If your side dish is ready but you still have other things to cook
just slide the pot onto the middle of the cook top. The “warming zone” there acts like a fifth burner
keeping it warm and freeing up the other burners so you can finish 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

Cooking eBooks

2009-08-06T22:13:00.009-07:00

The organism of the person is a complex system of the interconnected elements
therefore there is a set of the factors influencing immunity.

This and our sincere condition
a way of life
a dream and
certainly
food. From food with which we eat
our organism takes energy necessary for its existence. Its part goes on protective
immune function of an organism.

in the given package contains 59 the most popular books. The diverse recipes
culinary books
recipes of drinks and many other things!

Cooking As A Culinary Art

2009-08-06T22:13:00.007-07:00

Culinary arts is the art of cooking. Cooking is a way to prepare food that will be eaten or served to other people.

The culinary arts is comprised of many categories - some of which are tools
methods
combination of spices and ingredients that adds flavour to the food. It normally needs the right measurements
proper selection and accurate combination of ingredients involved to reach desired result.

The diversity of the Culinary arts around the world mirrors many considerations such as:

- Economic
- Aesthetic
- Nutritional
- Religious
- Cultural

1. The Dawn Of Fire

The culinary arts
if not always
is associated with fire. The heat generated by fire is oftentimes required to be applied to be able to change the food's texture
flavour
nutritional contents and even its appearance. Heating is important in the culinary arts because it disinfects the food and makes it softer. The food danger zone is between 4 to 60 degrees Celsius. Within these temperatures
the bacteria found in the found or even those that were transferred to the food can grow at a very alarming rate. Under ideal conditions bacteria can double their population every twenty minutes. Although at a glance
these foods may not appear harmful
when ingested they can be. Many people have the misconception that bacteria will die when we freeze our food or refrigerate them
but this actually does not rid the food of bacteria
merely it slows down their expansion.

2. Baking

Baking is probably the most famous department in the culinary arts. In the culinary arts
baking is the art of cooking food using an oven. The food is cooked through applying dry heat evenly through the oven and onto the food. It is used in producing pastry based goodies such as pies
tarts and cakes. The dry heat in the oven causes the starch to gelatinize and results to the browning or charring of the outside of the food. Some uneducated in the culinary arts might think that the charred part or the brown part is not as tasty as it sounds
but this part is actually what gives taste and flavour to the baked good
partly sealing the moisture of the food. The browning apparent in the baked good is caused by the sugar caramelizing and the chemical reaction that happens between the reduction of sugar and the amino acid (Maillard reaction). Moisture in the baked goody
on the other hand
is not really completely kept in
in time as the goody is being baked it will become drier and drier.

3. Boiling

Another category is boiling. Boiling is when there is a rapid vaporization of any liquid when the liquid is heated. In cooking
boiling is divided into many other categories. Blanching
a cooking term used to describe the submersion of food into boiling water and removing it after a certain period of time and then throwing it into cold water or letting water run over it causing the firming of food. Pressure cooking is when food is cooked inside an enclosed cooking tool that would limit the air that's coming in or going out of that tool - this technique speeds up the pace of cooking. Stewing would probably be the most popular cooking technique in the culinary arts division. It is a method where meats are cut up into smaller pieces and along with some vegetables are simmered into a liquid. Simmering
then again is a cooking method where the liquid is barely kept away from its boiling point. Other boiling techniques are braising
codding
steaming
infusion
poaching
double steaming
steeping and vacuum flask cooking.

4. Other

To most Americans
microwaving and grilling are the most common forms of cooking. Microwaving is the easiest and simplest form of cooking; it is a technique used mostly to reheat sumptuous meals ready to be consumed. And for grilling
most Americans have a grill station in their backyard. Grilling is a roasting method that is cooking directly under a source of heat. Other roasting methods are Barbecuing
Searing and Rotisserie. A less common method is smoking meat
or even salting it.

Cooking A Cholesterol-Free Feast

2009-08-06T22:13:00.005-07:00

When it comes to lowering one’s cholesterol levels
it is a must that one changes his or her eating lifestyle. Cholesterol buildup in the body is actually caused by eating way too much of the sinful types of food like processed meat
fried food
sugar rich foods and beverages like chocolates (although dark chocolate
the bitter kind is actually proven to help lower one’s cholesterol levels) and soft drinks.

1. Eliminate Catalyst Factors

It is also important to note that people who have bad lifestyle habits are the usual targets of having incredibly high cholesterol levels. Smoking and drinking are the common vices that people
not only those who are suffering from high cholesterol levels
should eliminate once and for all from their systems.

2. Cooking With No Cholesterol In Mind

- When buying cereals or microwavable pre-packed foods like t.v. dinners look at the labels on the side of the box to ensure that you are not going to take in excess calories and fat
- Being aware of what you take in is the first step in lowering high cholesterol
- Avoid restauraunts and fast food places that offer all you can eat meals or incredibly enormous meals
- The serving size listed on the packaging is sometimes misleading - a serving size is not always the total size of the package
it is often one-half or even less

3. Know How To Read Food Labels

Food labels are divided into two parts - the top half deals with aspects of food you should limit
such as total fat
cholesterol
sodium
carbohydrates and protein. The bottom is a summary of those you need
such as vitamins
iron
etc.

It is actually quite hard to understand what most food labels mean
in a way they are quite deceiving. You may think that you are eating healthy when in reality you are unknowingly taking in cholesterol
fat and calories in reduced levels. Here are a list of some of the claims that we can often find on our food’s packaging according to the Food and Drugs Authority -

- Calorie-free -

This product has fewer calories per serving (around 5 calories less) than the leading brand. It does not mean the product contains no calories.

- Low-sodium -

This product contains less than 140mg of salt per food serving.

- Low-calorie -

The food is actually less than 40 calories per serving.

- Low-cholesterol -

Less than 20mg of cholesterol as well as only 2 grams of fat per food serving

- Reduced -

25 percent less of what health professionals specify for the nutrients as well as the calories of a usual food product of the same type

Cook Wisely To Avoid Diabetes

2009-08-06T22:13:00.003-07:00

There is a strong correlation between obesity and the onset of type 2 diabetes with its associated insulin resistance. It should be pointed out that in the United States the proportion of the population under 40 that can be clinically defined as obese now exceeds 25%. Many children are obese and are developing type 2 diabetes at an alarming epidemic rate. The dramatic rise in obesity in the US has lead to an equally alarming increase in the percentage of the population who suffer from the metabolic syndrome. The metabolic syndrome is a clustering of atherosclerotic cardiovascular disease risk factors
one of which involves insulin resistance characteristic in type 2 diabetes. It should be pointed out that obesity alone does not always lead to insulin resistance as some individuals who are obese do not experience insulin resistance and conversely
some individuals who manifest insulin resistance are not obese.

Is diabetes serious?

Yes. Diabetes is a life-long condition. High blood glucose levels over a long period of time can cause blindness
heart disease
kidney problems
amputations
nerve damage
and erectile dysfunction. Good diabetes care and management can delay or prevent the onset of these complications.

The good news

You can live a long and healthy life by keeping your blood glucose levels in your target range. You can do this by:

1. Eating healthy meals
2. Being physically active regularly
3. Taking diabetes medication
including insulin

Things you should know about insulin
When insulin was first discovered and made available for people with diabetes
there was only one kind of short-acting insulin. This required several injections a day. As time went on
new insulins were developed that lasted longer
requiring fewer injections
but requiring strict attention to timing of meals.

This gives more flexibility in the number and timing of injections
making it easier to maintain target blood glucose levels
based on your lifestyle. One to four injections a day may be suggested to you for optimal control of your blood glucose.

Are there any precautions before changing over to insulin?

Before considering a move to insulin it is worth examining all the option with regard to combination therapy. Diet should be optimised and the benefit of exercise discussed. It is important to be aware of the possibility of weight gain and of the need to maintain weight ‘neutral’ especially if already obese.

Cook Eggs Don t Boil

2009-08-06T22:13:00.001-07:00

Chopped
sliced or wedged
hard-cooked eggs are the basis of egg salad and add protein and a happy glow to tossed and composed salads and casseroles. Chopped yolks and whites comprise Eggs Goldenrod and Polonaise Sauce. Whole hard-cooked eggs become comforting
familiar deviled eggs or zingy
newly rediscovered pickled eggs. Simply sprinkled with an herb or more fancily coated in sausage for Scotch eggs
hard-cooked eggs are nature's own hand-held snack food. With a supply of hard-cooked eggs on hand
you're ready for almost any meal occasion.

Hard-cooked eggs are often incorrectly called hard-boiled eggs. Yes
the cooking water must come to a boil. But
you'll get more tender
less rubbery eggs without a green ring around the yolk and you'll have less breakage if you turn off the heat or remove the pan from the burner
allowing the eggs to cook gently in hot water.

Very fresh eggs may be difficult to peel. The fresher the eggs
the more the shell membranes cling tenaciously to the shells. The simplest method for easy peeling is to buy and refrigerate eggs a week to 10 days in advance of hard cooking. This brief "breather" allows the eggs to take in air which helps separate the membranes from the shell.

1. Place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs.

2. Cover. Quickly bring just to boiling. Turn off heat.

3. If necessary
remove pan from burner to prevent further boiling. Let eggs stand
covered
in the hot water about 15 minutes for Large eggs (12 minutes for Medium
18
for Extra Large.)

4. Immediately run cold water over eggs or place them in ice water (not standing water) until completely cooled. Once cooled
refrigerate eggs in their shells and use within one week of cooking or peel and use immediately.

5. To remove shell
crackle it by tapping gently until a fine network of lines appears all over the shell.

6. Roll egg between hands to loosen shell.

7. Peel
starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.

8. To segment eggs evenly
use an egg slicer or wedger. For chopped eggs
rotate a sliced egg 90 degree in a slicer and slice again. Or chop eggs with a sharp pastry blender in a bowl. Draw down a wedger's wires only partway to open an egg to hold a stuffing or resemble a flower.

Cleaning Trout - How To Clean a Trout Fish

2009-08-06T22:12:00.011-07:00

Cleaning trout. Does that bring back memories! I think I was about 9 years old when I first learned how to clean trout. It is really pretty easy. A little practice and you will soon be cleaning trout with ease. If at all possible
use clean
running water to rinse the trout as you clean.

Scaling the trout.

For this step
you will need a fish-board with a clip to hold the tail or you can hold the tail with your hand. You will also need a fish scaler or use the unsharpened side of a good sturdy knife (short blade is best). With the trout held firmly by the tail
scrape very firmly from the tail to the gills several times on both sides. This will remove the scales so you don’t have to deal with them later. No one wants to find them in a bite of grilled fish!

Gutting the trout.

To properly gut the trout without tearing into the stomach or intestines
you will need a sharp
short bladed knife. The short blade gives you better control. The first cut you want to make is just at gill level from the belly side. This results in a cut between the jawbone and the tongue. Do not cut through the spine. Next
place 1 or 2 fingers inside the trout’s mouth with the palm of your hand pressed firmly on the top of its head and your thumb in the gill to hold it solid. Then
carefully
begin to slit the trout’s belly starting at the anus and working your way up to the cut under the gills. You need to be careful not to cut into the guts themselves
as this will foul the flesh
making it inedible. Keep your knife just under the skin. To pull the guts out
hold the trout firmly with your thumb under the jaw and your index finger in the mouth. Then get a firm grip on the guts and pull them out. All that is left to do is to scrape your thumb along the spine in the gut cavity to clean out the bloodline.

To behead or not to behead.

This last step can be a matter of personal preference. Removing the head of the trout. Some people like it left on
but
personally
I don’t like my food looking back at me.
To do this
you need a good sturdy knife. The same one you used to cut the belly open will work. Just be sure to rinse it good first. To cut the head off
grasp the trout firmly in the middle with your thumb in the gut cavity and the rest of your hand wrapped around it. Hold the trout so that the head is pushed down on your cutting surface. With your knife
make a firm slicing motion through the spine at gill level
preferablywith the gut cavity up. Once this is complete
rinse the trout and you are ready to proceed with the rest of your trout cleaning.

Of course
you could use my favorite method to clean a trout. Filet it!

Chop Till You Drop

2009-08-06T22:12:00.009-07:00

You use it everyday in the Kitchen. If not looked after it can make you sick – And yet you probably never give it a second thought.

The Chopping Board is a large board you use in the kitchen for chopping
cutting and preparing food on.

When purchasing a new board
there are heaps of options to choose from – timber
glass
marble
plastic. And it can be a confusing choice.

Glass and Marble type cutting boards may look good but they play havoc on your knives. The hard surface will quickly blunt your knife and damage it’s edge.

So
keep your glass and marble boards for serving food only.

When it comes to wooden and plastic boards
even the experts are divided as to which is best. It comes down to personal preference. And mine is…. wooden.

Wooden boards are generally heavier and less inclined to slip. They are also more attractive and can be used to serve food at the table.

Where as plastic boards are lighter
come in various colors and are dishwasher safe.

Whichever type you choose
it is imperative you clean it well. Harmful bacteria can breed on your board and cause dreadful food poisoning.

So … be sure to scrub your board well after each use
with hot water and detergent. Then allow it to stand and drip dry. Your board should be completely dry before using again.

It’s a good idea to have more than one board
to avoid cross contamination. Have one for raw meat and one for other foods.

Or take it to the extreme and do what the professionals do. Use 5 different colored boards:-

Red – Raw Meats
Yellow – Poultry
Blue – Seafood
Green – Fruit and Vegetables
White – General

So
if you board is starting to look a bit worse for wear
then it is probably time for a new one. And now you will be well informed to choose the right one for you.

Happy Cooking
Lisa "The Crock Cook"
http://www.a-crock-cook.com

Choosing The Perfect Charcoal Grill

2009-08-06T22:12:00.007-07:00

Everyone loves good
old fashioned charcoal grilling. Aside from being cheaper than other grilling methods
it adds a raw
distinctive taste to your sausages
burgers
ribs
and other grilled items. Some people prefer charcoal grills over gas grills because they are easier to transport and are safer to use than gas. While there are differences in opinion and preference among grillers
it still remains that charcoal grills are here to stay. So be it an picnic
or an outdoor grill
charcoal grills will more that make up their worth in usefulness and reliability. When choosing charcoal grills
however
it pays to know what your needs are and to know the pros and cons of having such a grill over the other available grills around.

1. Cooking Space

First of all
you have to determine how much space you need for grilling. If you are grilling for a small family of three
you will do well enough with a 75 square-inch grill. You will have to consider larger grills if you are cooking for more people. It doesn’t make sense if you bring a puny sub-75 inch grill to a large picnic. Remember that the size of your grill increases the amount of items you can grill exponentially. Just looking at the grill won’t give you a clear idea on how big the grilling area is. Some grills have a warming rack that increases the perceived size of your grill.

2. Portability

- Get grills that have wheels
- Try choosing grills whose parts are ergonomic and efficient
- Lessen the risk of damaging your grill when transporting
- Your grill also has to withstand the rigors of outdoor use
- It does not pay to purchase a flimsy looking grill - go for those that are durable and lasting

3. Convenience

Some charcoal grills come with their own igniters. Try choosing grills that have this option. Other grills need lighter fluid to fire up. With the built-in igniter
you will not need lighter fluid anymore. On the other hand
you may want to avoid lighter fluid altogether. Some people dislike the taste and smell this fluid adds to the grill. If you must
use alcohol instead. It burns odorless and does not ruin the flavor of your food. Choose grills that allow you to easily access the ash pan. This makes cleaning the grill a lot easier. It also lessens the amount of ash flakes that may settle in your food. Also
lids are a very important part of the grill. Choose a grill that has a lid to keep the heat trapped within the grill. This allows for faster and smokeless grilling.

4. Quality

The materials used in making the grill are also very important. Some grills are made of material that easily corrodes or does not stand up well against the elements. Stainless steel grills hold up remarkably well to both the weather and the heat of the grill. Try avoiding painted grills as the paint may easily flake of. Although lightweight
durable materials are hard to come by among grills
you would do best to look for such. Remember
though
that first and foremost
the most important built characteristic you are looking for in a grill is durability.

Choosing A Quality Cookware Set

2009-08-06T22:12:00.005-07:00

The role of a good cook ware in the preparation of a sumptuous meal cannot be overemphasized. When one consider purchasing a good cookware the first point that comes to the mind is the budget. Buying a standard cookware within one’s budget and at the same time obtaining all the pieces and features one has in mind is no simple task. If you belong to the category of people who take cooking a bit seriously you need spend some more time to look into the various aspects of a good cookware from the material from which it is made
to the number of pieces
features and the quality.

The first factor to be considered is the material in which the cookware is made. The first option is the stainless steel that is most popular
durable and convenient. It is also the most popular cookware material in North America being highly resistant against wear and tear and at the same time less expensive. It is also subject to criticism as the metals like iron
nickel
and chromium used in this alloy is said to create health hazards.

The other option for the home maker is the ceramic pottery
enamel or glass cookware. All these materials can be easily cleaned and are also heat resistant. The latest addition to this category is the plastic ware used for both cooking and storing. It has the advantage of being light weight
unbreakable and also being used in Micro wave ovens where other metals are not suitable. Cast iron cookware is normally pre coated with unsalted fat and heated to avoid rusting in the absence of porcelain coating.

The stainless cookware is to be washed in soapy water or warm ammonia with water solution. The cookware is to be rinsed and dried to obviate water spots in the cookware. Never one need use chlorine or alcohol instead only some mild cleaners. The copper cookware are to be cleaned by a commercial cleaner or a home made mixture of salt
flour citric acid
and ammonia if applied before washing would also serve the purpose. While copper cookware is highly expensive the stainless cookware with copper bottom is lesser costly. The copper bottom cookware does not spread the heat evenly and the bottom of the food gets heated faster and there are chances that the food at the bottom may get burned.

One need to buy a cookware that is less expensive
durable
and that distribute the heat evenly. Cooking pans with hot spots cooks at various speed at different spots and make cooking most unpleasant... The cookware made of cast iron
copper and aluminum may result in the food cooked to absorb the metal taste and sometimes even the metal content to get transferred to food. The fact remaining so
copper bowls are immensely useful in beating egg whites. Though aluminum is the least expensive it may cause reaction with certain type of food. If one chooses the Aluminum cookware the anodized is the best choice.

One need to remember that no cookware can be considered as the perfect and the most suitable for cooking on all occasions or for cooking of all types of foods. The ideal cookware depends on your budget
your cooking preferences and the food habits. However cookware made of stainless steel could be recommended as an ideal choice considering its price
economic life
easy cleaning
and less or no reaction with the food. No wonder it is also the most popular and sought after cookware in North America.

Choosing A Culinary School

2009-08-06T22:12:00.003-07:00

You have made the decision to go to a culinary school. Now what? Culinary school options are many
around the world
even. To choose one
you need to consider several aspects. Think that it doesn’t matter? Around the world there are hundreds of thousands of people looking to be the next big chef. One of the first deciding factors on who you are as a chef is the culinary school that you attend. On that note
let us help you to find some answers to your questions about finding the best culinary school for you.

• Your first step is to decide in what area you will specialize. Bakery
gourmet
and everything in between are your options. Not sure yet? Then
look for a culinary school that can provide you with a basic learning of many aspects of cooking. This will lead to a foundation of love in one or more eventually.

• Use the web as a tool. You have heard it before
but most culinary schools now have the ability to provide details about their school
including why you should choose them
on their websites. This is an excellent way for you to learn more about the schools on a preliminary plane.

• Venture into the arena of scholarships. Look at culinary schools that are abroad. Understand the various schools of thought that are presented in each culinary school. Ask questions and get answers.

• Visit the culinary schools that are known for their excellent students. Find out where students who have graduated from that school have gone and done with their lives. Observe a class. Tour the campus.

• Of course
one of the largest concerns that people have when it comes to culinary school choice is the cost. These schools are not cheap by any means
but the education you get will last you a lifetime. It is wise to consider quality well over price as much as you can. And
make sure to look into financial planning and financial aid.

Choosing a culinary school that feels right is important. Get all aspects of the decision just right and you can find yourself on your way to earning a culinary school degree in no time.

Choose Vegetarian Recipes

2009-08-06T22:12:00.001-07:00

Whether you are a seasoned chef or someone who has never put together an edible meal
consider expanding your knowledge of cooking by adding vegetarian recipes. Chefs of great restaurants and moms of hungry families will enjoy having more meals to cook
and the customers and children who eat the food will be happy as well.

Exploring vegetarian recipes is great simply to spice up the kitchen with something new. No cook likes to get bored by preparing the same meals over and over. It is always fun to try new ingredients or methods of making the foods you love and it can be just as fun to experiment with vegetarian recipes you have never tried before.

Great vegetarian recipes can be found in many locations. Search online
in cookbooks
or at local health food stores for ideas. If you have friends that have been cooking great dishes try swapping vegetarian recipes with them. Sometimes restaurants will even share vegetarian recipes with their customers for little or no charge.

Stopping into a local health food store is a great way to obtain all of the ingredients and spices you will need to begin cooking vegetarian recipes to perfection. Workers at these stores are often knowledgable resources that you can utilize and learn from.

Incorporating vegetarian recipes into any diet will bring variety and give healthy eating options. Many studies suggest that switching at least some of your weekly diet to vegetarian recipes can be benefical to your health. Let your tastebuds enjoy new things that are good for your body. Vegetarian recipes will often include many of the vitamins
minerals
and sources of nutrition that every body needs. Instead of meat
vegetarian recipes are filled with healthy protein substitutes so that you do not miss out on things you need.

Take a look at your health and at the foods you've been eating. Including a few vegetarian recipes into your diet can quickly improve how you feel and can be part of an overall health plan that will improve your life. Since few things are as important as leading a healthy life
take your time in researching new ways to eat better. Vegetarian recipes are just one of many things that you can consider. And contrary to popular belief
vegetarian recipes are full of the taste and enjoyment of many other foods you eat. The biggest difference is that they are much better for you.

Cast Iron Cookware

2009-08-06T22:11:00.011-07:00

How to Season and Care for Your Cast Iron Cookware

You have a skillet that came from your mom
and before that your grandma
and has now fallen into your hands. So how do you take care of it
use it
clean it
and get the best taste possible from it? I hope to answer some of those questions in this article.

I love my cast iron skillets
passed down from my Mom; I remember her using them to make delicious fried chicken dinners
cornbread to go with our Great Northern beans and the best popcorn. The only thing I didn’t remember is just what she did to keep those skillets nice. I do remember her drying them slowly on the stove and then coating them with some sort of grease. Now we would use a thin coat of cooking oil or a pan spray.

That is called seasoning and is important in the care and use of cast iron to prevent rust and create a natural non-stick cooking surface. Even if your inherited skillet or Dutch oven has been neglected and rusty
you can restore it by seasoning it again.

The more you use your cast iron the better seasoned it becomes. A black shiny skillet is a well-seasoned utensil and the one that will give the best flavor. Seasoning is done both for the inside and the outside of your cast iron
and even the lid must be seasoned. Here’s a hint to make your cast iron shiny again is to fry bacon and similar fatty meats. It will help it become seasoned faster and give you that shiny black non-stick interior you are working for.

Here are the steps to seasoning your cast iron utensils.

1. First
wash with hot
soapy water and stiff brush.
2. Rinse and dry
3. Apply a thin coat of shortening both inside and out
4. Preheat oven to 350 degrees and line oven rack with foil to catch drips
5. Put cookware upside down on the upper rack of your oven and bake for one hour.
6. Let the cookware cool before taking it out of the oven.
7. Store it in a cool
dry place and allow air to circulate around it
8. Never wash in a dishwasher.

After using your cast iron
rinse with hot water and no soap. Dry it thoroughly and coat it with a think coat of cooking oil
shortening or pan spray.