A gourmet is someone who not only loves food and drink, they are a connoisseur. They value quality above quantity. Gourmet cooking is about cooking for the connoisseur. And a gourmet cooking class will teach you how to do it.
Cooking gourmet food is about more than filling a yawning belly. It is about more than satisfying hunger. It is the cooking equivalent of art. If Ronald McDonald were a house painter, gourmet cooking would be Vincent Van Gogh. And a gourmet cooking class would be the Royal Academy of Fine Art.
Thinking seriously about enrolling in a gourmet cooking class? Then you need one key ingredient: a passion for good food. The life of a professional chef can be hard. The hours are long. You might have to rise early to catch the first deliveries of meat, fish and vegetable to the local market. Yet, you'll be working late. Most restaurants are open late into the evening. They will be busy at weekends: so will you. And a kitchen can be a noisy, stressful working environment. You're working to deadline after deadline. You'll be reliant on how effective your kitchen management is, and how skilled and experienced your co-workers are.
But the rewards can be high - as long as you have a passion for good food.
Top five tips for finding a the right gourmet cooking class
Once you've decided that you want to go to a gourmet cooking school, you have to find the one that's right for you. Here are some tips to help you make that all important decision:
1. Look at each gourmet cooking class in detail. There are many world cuisines. Some are more demanding than others. Some are more popular. Make sure the cooking school you're looking at covers your own personal culinary bent.
2. Find out everything you can about the teachers at the school. Do they have local culinary reputations? Do they have their own restaurants? Do they specialise in certain cuisines and spurn others? And, most importantly of all, do they strive for the kind of excellence that a gourmet would demand - use of only fresh food presented with skill and attention to detail.
3. Do the school's gourmet cooking classes teach only established cooking traditions, or do they embrace fusions and experimentation? And hos does that fit in with your own particular culinary enthusiasms?
4. Will you be using only the best ingredients in your gourmet cooking class? You don't want to be preparing food from cans and packets of frozen vegetables. Being able to choose the best food at market is one of the professional chef's key skills. Does the school choose its food like the professionals do?
5. Finally, will the gourmet cooking class give you the qualifications you need to launch the next phase of your culinary career? There are many recognised certificates and diplomas in cooking. It makes sense to arm yourself with the best qualifications you can - especially if you want a career making food for gourmets.
There are many cooking schools out there offering gourmet cooking classes. It's well worth spending time finding the one that best meets your needs, and gives you the most opportunities when you graduate. And of course, if you are passionate about good food, a gourmet cooking class will enrich your life too.
Monday, September 29, 2008
Find Out How The Seven Samurai of Chinese Cooking Equipment Can Bring Your Cooking to Life
You've heard of the Seven Samurai - Akira Kurosawa's 1954 film that Hollywood remade as 'The Magnificent Seven'. Well, there are seven samurai in the Chinese kitchen. Seven essential pieces of Chinese cooking equipment that, while they may not save your village from evil invaders, will save your Chinese dishes and make you a minor hero in your own kitchen.
Yes, there are seven items of cooking equipment that professional Chinese chefs use to create their fabulous repertoire. They are:
* A wok
* A cleaver
* A frying strainer
* A broad-blade spatula
* Wooden chopsticks
* A bamboo steamer
* A ladle
Together this cooking equipment is enough to take the Chinese chef from chopping through cooking to dishing out. And it can do the same for you.
One of the reasons Chinese food has become one of the most popular cuisines in the world today is the versatility and all-round practicality of the wok. Traditionally made of cast iron, it's wide enough to cook a whole duck, a fresh fish or a chicken with ease - and still leave room for peppers, water chestnuts and onion. Purists will insist on authentic cast-iron, round-bottomed woks. But modern woks are generally flat-bottomed so they can stand in stability on a modern hob. And they are made of stainless or carbon steel so you can lift them. Imagine trying to lift a 36-centimetre cast iron wok holding a whole chicken plus lid. Just thinking about it is enough to make you break out in a sweat. The lighter versions are safer (you won't drop them, or strain your wrists) and easier to clean (maybe Yul Bryner could spin a wok round in the washing-up bowl, but personally, I'd be huffing, puffing and splashing to get a cast-iron wok clean).
It's best to go for a stainless steel, 36-centimetre diameter wok with one or two wooden handles. This is large enough for most family meals, safe to handle and easy to keep clean.
The wok is great piece of cooking equipment for stir frying food at high temperatures. This is good for three reasons:
1. You don't need to use much cooking oil. The wok's rounded bottom means that at thin layer of hot oil is enough to prevent your ingredients from sticking to the walls of the pan.
2. It won't take you long to cook your food. Forget the microwave oven. This is a great way to cook raw - not processed - food fast. And add an astounding array of flavours.
3. Because it's so fast, all the nutrients remain in the food. That means cooking with a wok is healthy - especially if you use it to cook vegetables. It's easy to create dishes of delicious, crunchy vegetables.
To chop food, the Chinese use a cleaver. These are available in different weights and sizes, but a mid-sized stainless steel cleaver is the most sensible addition to the average family's cooking equipment. The beauty of using is cleaver is in the way you can chop your vegetables and scoop them into the wok in one flowing motion. But remember to either clean your cleaver if you switch from chopping vegetables to meat, or switch cleavers.
Used for deep-frying foods, the best frying strainers are made from wire mesh. Choose a strainer with long bamboo handles which won't conduct heat so you don't need to wear oven gloves to handle it. This is a versatile piece of cooking equipment. Not only is it useful for deep frying in the wok, but it's great for fishing out noodles and pasta out of a large pot of boiling water so you don't have to use a strainer. A frying strainer really is must-have cooking equipment, and for the price you really can't go wrong.
Your next essential piece of Chinese cooking equipment is the spatula. A stainless steel spatula of generous breadth will move your stir fry around and ensure even cooking. It has a long shaft to keep your hands away from hot, spitting oil, and its scooping action is perfect for stirring food and serving it directly from the wok.
Another kitchen tool for stirring food in the wok is a pair of wooden chopsticks. The best chopsticks are crafted from hardwood which is such a poor conductor that they never become to hot to handle. Although they require skill to use, there's nothing that feels quite as authentic as stirring, serving and eating with a decent pair of Chinese chopsticks.
Bamboo steamers are usually made up of three shallow drums, with a bamboo mésh in the bottom, that can be laid on top of each other. You usually place them over water boiling in a wok, but they can also be used to serve food. This is what a recent Amazon reviewer wrote:
"Bamboo steamers cook much more easily than the standard metal mesh kind; the clearance from the water is higher, more air is trapped , improving the steaming efficacy, and the size (and multi-tier stacking) means you can cook virtually anything. They are essentially idiot-proof; no matter how little attention you pay, you really aren't going to have a kitchen disaster. They produce very healthy food (at least in terms of the cooking process) - no oil at all! Food is kept soft and moist, preferable to baking, and they are energy efficient (relative to ovens, or even pan-cooking). And finally, bamboo is a renewable crop, so these are environmentally friendly!"
Number seven on our list of essential items of Chinese cooking equipment is the ladle. The best ones are made of bamboo which doesn't make a nails-on-chalkboard screech when you move it against the wok. It is perfect for boiling and frying seafood and vegetables in the wok, allowing you to quickly turn the food over and take it out as soon as it's done.
As you many have realised by now, Chinese food is all about cooking raw food quickly and evenly so it's still fresh and crunchy when you serve it. Not only does Chinese cooking equipment preserve the flavour of the food, it holds on to all the goodness too. The magnificent seven Chinese kitchen tools will equip you with everything you need to make perfect and authentic Chinese food.
Yes, there are seven items of cooking equipment that professional Chinese chefs use to create their fabulous repertoire. They are:
* A wok
* A cleaver
* A frying strainer
* A broad-blade spatula
* Wooden chopsticks
* A bamboo steamer
* A ladle
Together this cooking equipment is enough to take the Chinese chef from chopping through cooking to dishing out. And it can do the same for you.
One of the reasons Chinese food has become one of the most popular cuisines in the world today is the versatility and all-round practicality of the wok. Traditionally made of cast iron, it's wide enough to cook a whole duck, a fresh fish or a chicken with ease - and still leave room for peppers, water chestnuts and onion. Purists will insist on authentic cast-iron, round-bottomed woks. But modern woks are generally flat-bottomed so they can stand in stability on a modern hob. And they are made of stainless or carbon steel so you can lift them. Imagine trying to lift a 36-centimetre cast iron wok holding a whole chicken plus lid. Just thinking about it is enough to make you break out in a sweat. The lighter versions are safer (you won't drop them, or strain your wrists) and easier to clean (maybe Yul Bryner could spin a wok round in the washing-up bowl, but personally, I'd be huffing, puffing and splashing to get a cast-iron wok clean).
It's best to go for a stainless steel, 36-centimetre diameter wok with one or two wooden handles. This is large enough for most family meals, safe to handle and easy to keep clean.
The wok is great piece of cooking equipment for stir frying food at high temperatures. This is good for three reasons:
1. You don't need to use much cooking oil. The wok's rounded bottom means that at thin layer of hot oil is enough to prevent your ingredients from sticking to the walls of the pan.
2. It won't take you long to cook your food. Forget the microwave oven. This is a great way to cook raw - not processed - food fast. And add an astounding array of flavours.
3. Because it's so fast, all the nutrients remain in the food. That means cooking with a wok is healthy - especially if you use it to cook vegetables. It's easy to create dishes of delicious, crunchy vegetables.
To chop food, the Chinese use a cleaver. These are available in different weights and sizes, but a mid-sized stainless steel cleaver is the most sensible addition to the average family's cooking equipment. The beauty of using is cleaver is in the way you can chop your vegetables and scoop them into the wok in one flowing motion. But remember to either clean your cleaver if you switch from chopping vegetables to meat, or switch cleavers.
Used for deep-frying foods, the best frying strainers are made from wire mesh. Choose a strainer with long bamboo handles which won't conduct heat so you don't need to wear oven gloves to handle it. This is a versatile piece of cooking equipment. Not only is it useful for deep frying in the wok, but it's great for fishing out noodles and pasta out of a large pot of boiling water so you don't have to use a strainer. A frying strainer really is must-have cooking equipment, and for the price you really can't go wrong.
Your next essential piece of Chinese cooking equipment is the spatula. A stainless steel spatula of generous breadth will move your stir fry around and ensure even cooking. It has a long shaft to keep your hands away from hot, spitting oil, and its scooping action is perfect for stirring food and serving it directly from the wok.
Another kitchen tool for stirring food in the wok is a pair of wooden chopsticks. The best chopsticks are crafted from hardwood which is such a poor conductor that they never become to hot to handle. Although they require skill to use, there's nothing that feels quite as authentic as stirring, serving and eating with a decent pair of Chinese chopsticks.
Bamboo steamers are usually made up of three shallow drums, with a bamboo mésh in the bottom, that can be laid on top of each other. You usually place them over water boiling in a wok, but they can also be used to serve food. This is what a recent Amazon reviewer wrote:
"Bamboo steamers cook much more easily than the standard metal mesh kind; the clearance from the water is higher, more air is trapped , improving the steaming efficacy, and the size (and multi-tier stacking) means you can cook virtually anything. They are essentially idiot-proof; no matter how little attention you pay, you really aren't going to have a kitchen disaster. They produce very healthy food (at least in terms of the cooking process) - no oil at all! Food is kept soft and moist, preferable to baking, and they are energy efficient (relative to ovens, or even pan-cooking). And finally, bamboo is a renewable crop, so these are environmentally friendly!"
Number seven on our list of essential items of Chinese cooking equipment is the ladle. The best ones are made of bamboo which doesn't make a nails-on-chalkboard screech when you move it against the wok. It is perfect for boiling and frying seafood and vegetables in the wok, allowing you to quickly turn the food over and take it out as soon as it's done.
As you many have realised by now, Chinese food is all about cooking raw food quickly and evenly so it's still fresh and crunchy when you serve it. Not only does Chinese cooking equipment preserve the flavour of the food, it holds on to all the goodness too. The magnificent seven Chinese kitchen tools will equip you with everything you need to make perfect and authentic Chinese food.
Gas and Charcoal Grill Cooking Tips Guaranteed to Make the Experience a Successful One
You would think that cooking on a gas, propane or charcoal grill is just as simple as it sounds and for the most part it is but here are a few tips to keep in mind before, during and after grilling that may make your life a little easier.
Preparation and cooking tips on a gas grill
Lets first start out with a couple important safety precautions before you start to grill your favorite foods on your gas grill. First I recommend making sure that your grill is somewhere in a safe area outside whether on your deck or patio. Make sure it is away from any possible hazards that it could catch fire with, like trees, buildings (house), or any other shrubbery especially in the summer where things tend to dry out. Secondly, I would do a routine check before grilling just to make sure that everything is ready for you to grill. For example making sure the lid fits down tightly and that the racks of the grill are clean so your food cooks evenly. Ok now you are ready to fire up the grill. Assuming you have used this grill before simply turn the gas on and make sure the proper burners are on for ignition. It is important if you have a new grill or you are just firing it up for the first time for the season that you pay more attention making sure not to leave your food cooking with the grill lid down for an extended period of time, as it will get extremely hot even if the burners are on low. All grills cook a little differently, some get hotter faster then others, so just be aware. Finally, when you are done make sure to clean your grill as this will lead to better durability and better cooking efficiency for your grill. Oh yes, also remember to turn the gas off, this is obviously very important.
Preparation and cooking tips on a charcoal grill
If you are like me you love the flavor that the charcoal grill offers, and the benefit is you don't have to use very much seasoning to get that amazing flavor which is probably a little healthier. But there are a few tips when using a charcoal grill as well. The first thing I like to do is to make sure that I do a quick check making sure I clean out the bottom of the grill and add new briquettes. The number of briquettes to add can be tricky for an inexperienced griller. I have heard different ways to determine how many to use but the I feel that it is best to use about 25--35 briquettes per 1lb--1.5lbs of meat. Place the first row on the bottom making sure to cover the entire surface evenly, then stack the remainder in a pyramid shape on top one another. Then put a light covering of lighter fluid on the top f the briquettes, you can now light them. The thing about charcoal is it takes 30--40 minutes to become hot enough to cook, you want to wait for them to ash over. Once this is done you can spread the briquettes out to better the cooking efficiency. You are ready to cook. After cooking make sure to clean the grill rack properly. That's it you're done.
Preparation and cooking tips on a gas grill
Lets first start out with a couple important safety precautions before you start to grill your favorite foods on your gas grill. First I recommend making sure that your grill is somewhere in a safe area outside whether on your deck or patio. Make sure it is away from any possible hazards that it could catch fire with, like trees, buildings (house), or any other shrubbery especially in the summer where things tend to dry out. Secondly, I would do a routine check before grilling just to make sure that everything is ready for you to grill. For example making sure the lid fits down tightly and that the racks of the grill are clean so your food cooks evenly. Ok now you are ready to fire up the grill. Assuming you have used this grill before simply turn the gas on and make sure the proper burners are on for ignition. It is important if you have a new grill or you are just firing it up for the first time for the season that you pay more attention making sure not to leave your food cooking with the grill lid down for an extended period of time, as it will get extremely hot even if the burners are on low. All grills cook a little differently, some get hotter faster then others, so just be aware. Finally, when you are done make sure to clean your grill as this will lead to better durability and better cooking efficiency for your grill. Oh yes, also remember to turn the gas off, this is obviously very important.
Preparation and cooking tips on a charcoal grill
If you are like me you love the flavor that the charcoal grill offers, and the benefit is you don't have to use very much seasoning to get that amazing flavor which is probably a little healthier. But there are a few tips when using a charcoal grill as well. The first thing I like to do is to make sure that I do a quick check making sure I clean out the bottom of the grill and add new briquettes. The number of briquettes to add can be tricky for an inexperienced griller. I have heard different ways to determine how many to use but the I feel that it is best to use about 25--35 briquettes per 1lb--1.5lbs of meat. Place the first row on the bottom making sure to cover the entire surface evenly, then stack the remainder in a pyramid shape on top one another. Then put a light covering of lighter fluid on the top f the briquettes, you can now light them. The thing about charcoal is it takes 30--40 minutes to become hot enough to cook, you want to wait for them to ash over. Once this is done you can spread the briquettes out to better the cooking efficiency. You are ready to cook. After cooking make sure to clean the grill rack properly. That's it you're done.
Saturday, September 27, 2008
Cooking with Culinary Lavender
Have you tried whole grains with culinary lavender? Whole grains are making a comeback, and their advantages in terms of health and environmental conservancy are well known. However, to many palates accustomed to refined flour, whole grains seem tasteless and heavy. By using our Culinary Lavender, you can create healthy, satisfying meals that taste - and smell - delicious. Adding Lavender Lemon Pepper or Italian Seasoning with Lavender to your whole grains is the key to making nutritious meals that your entire family will love.
Why are Whole Grains So Beneficial?
Natural grains consist of three parts - the germ, the bran, and the endosperm. White rice, flour, and other refined grains are made by processing endosperm and discarding the bran and germ. The endosperm consists almost entirely of starch, while minerals, vitamins, proteins, and other healthy substances are found in the bran and germ. Although the endosperm has a milder taste and softer texture, adding culinary lavender to whole grains makes them just as appealing as refined grains - or even more so!
Using Culinary Lavender to interest your family in whole grains is also environmentally friendly. Nearly one third of every bushel of grain is discarded in the refining process. By using whole grains, you are extending the usefulness of every acre of grain that is planted.
What does Culinary Lavender Add to Your Meal?
Culinary Lavender looks and smells wonderful, but it also does more than just make whole grains more appetizing. Culinary Lavender has been known since Roman times for its soothing and healing properties. A pinch of Italian Seasoning with Lavender in your rice can relieve dizziness, or some Lavender Lemon Pepper mixed with whole grain flour for a fish batter can ease the pain of headaches as well as tasting great.
How Can I Use Culinary Lavender with Whole Grains?
Here are some suggestions for using Culinary Lavender while cooking with whole grains:
· Add Italian Seasoning with Lavender to homemade whole grain pastas, or use it to spice up your spaghetti sauce when cooking store bought whole grain pasta.
· Bake whole wheat breads with a touch of Culinary Lavender, to add a hint of alluring flavor to your loaves.
· Sprinkle Lavender Lemon Pepper over your stone-ground whole grain grits in the morning.
· Make a spicy topping for your whole wheat bread using a mixture of garlic, olive oil, and Italian Seasoning with Lavender.
· Use whole grain flour mixed with Lavender Lemon Pepper as a batter dip for fried vegetables, fish, and chicken fingers.
· Crush some Culinary Lavender with raw sugar, and sprinkle it over your whole grain oatmeal for breakfast.
Why are Whole Grains So Beneficial?
Natural grains consist of three parts - the germ, the bran, and the endosperm. White rice, flour, and other refined grains are made by processing endosperm and discarding the bran and germ. The endosperm consists almost entirely of starch, while minerals, vitamins, proteins, and other healthy substances are found in the bran and germ. Although the endosperm has a milder taste and softer texture, adding culinary lavender to whole grains makes them just as appealing as refined grains - or even more so!
Using Culinary Lavender to interest your family in whole grains is also environmentally friendly. Nearly one third of every bushel of grain is discarded in the refining process. By using whole grains, you are extending the usefulness of every acre of grain that is planted.
What does Culinary Lavender Add to Your Meal?
Culinary Lavender looks and smells wonderful, but it also does more than just make whole grains more appetizing. Culinary Lavender has been known since Roman times for its soothing and healing properties. A pinch of Italian Seasoning with Lavender in your rice can relieve dizziness, or some Lavender Lemon Pepper mixed with whole grain flour for a fish batter can ease the pain of headaches as well as tasting great.
How Can I Use Culinary Lavender with Whole Grains?
Here are some suggestions for using Culinary Lavender while cooking with whole grains:
· Add Italian Seasoning with Lavender to homemade whole grain pastas, or use it to spice up your spaghetti sauce when cooking store bought whole grain pasta.
· Bake whole wheat breads with a touch of Culinary Lavender, to add a hint of alluring flavor to your loaves.
· Sprinkle Lavender Lemon Pepper over your stone-ground whole grain grits in the morning.
· Make a spicy topping for your whole wheat bread using a mixture of garlic, olive oil, and Italian Seasoning with Lavender.
· Use whole grain flour mixed with Lavender Lemon Pepper as a batter dip for fried vegetables, fish, and chicken fingers.
· Crush some Culinary Lavender with raw sugar, and sprinkle it over your whole grain oatmeal for breakfast.
Healthy Cooking
Healthy cooking or healthy eating doesn't mean denial. Changes that we implement towards a healthier lifestyle will impact our health, the way we feel and perhaps extend our life.
Cooking is a personal experience and we can implement different methods for the same meal. For example, if we want to make mashed potatoes, we could boil the potatoes, or we could steam them, we could peel the skin, buy instant mixes, etc. The choices we make will modify and transform the quality and the nutritional value of the food you put on your table. So here are a few tips that you can easily implement in your kitchen.
Healthy Cooking
For a healthier lifestyle, you may want change what you cook as well as how you cook. Depending on the method you choose, you may be depleting the nutrients out of your food. You could be preparing a meal with the right nutritious ingredients but after you are done cooking, you may end up with a dish that has no nutritional value.
When heat is applied, many vitamins and minerals are burnt away. The higher the temperature and the longer you cook it, the fewer nutrients you will have in your meal. It is important then not to overcook your meals, try to cook your meals in the shortest time possible and with the minimum amount of water possible. However, dry cooking methods such as roasting and baking are perhaps the worst method, as they require a longer cooking time. Microwaving, frying, boiling and sautéing are some of the methods that you need to consider before you cook. Steaming and stir-frying are better choices, as they will allow the natural nutrition to remain in your food.
It is also important to consider the oxidation that occurs in vegetables once they are cut, as oxidation will neutralize the vitamins. For this reason, try not to cut or chop your vegetables way ahead of time.
Seasonings
You may also want to think about the seasonings that you add to your foods when cooking.
Consider adding unrefined sea salt to your meals instead of the commonly available commercial table salt, which is a highly refined product containing 99.5% sodium chloride with almost no trace minerals left. Unrefined sea salt taste wonderful and depending on the method of processing, it contains 0.5 to 3% trace minerals in addition to sodium chloride and small quantities of other elements found naturally in the ocean. You also need to remember that too much salt can cause hypertension, excessive fluid retention and other complications. You could also add a lot of spices and herbs instead if you need to add more taste to your meals. Try adding fresh lemon juice or lime juice to add a little extra taste.
Monosodium Glutamate (MSG). It is used to enhance flavor and some people are extremely sensitive to it. It is believed to cause headaches, muscle tightening.
Baking powders that contain aluminum.
Cooking utensils
Quality cookware and utensils that do not interact with food are also important to consider. Natural materials such as earthenware, ceramic, glass and metals such as stainless steel, cast-iron or enamel coated steel are recommended. Avoid aluminum, plastic, Teflon and other synthetic materials. Nonstick cookware such as Teflon will emit toxic fumes when heated to a high temperature. Inhaling these toxic fumes can lead to respiratory disease, weakening of the immune system, cancer, depression, asthma and other health problems.
More Things to Consider
Choose quality vegetable oils. Avoid hydrogenated oils and fats, refined margarines and oils, animal oils and fats and shortenings. Hydrogenated oils are manufactured oils. Studies have found that they attack the arteries with a risk of heart disease, the kidneys, liver, spleen, intestine and gallbladder.
Avoid Aspartame. MSG and Aspartame are both considered excitotoxins. Studies have found that Aspartame is the cause for many medical problems, such as headaches, hyperactivity in children, seizure disorders and memory loss. Both Aspartame and MSG and other similar substances cause harm to the brain and nervous system.
Try using less white flour and introduce more fiber by adding bran and soy flour and wheat germ to your bread recipes.
Avoid white processed sugar. The living vitality is not there. Organically grown unprocessed living sugar can be found at health food stores.
Avoid artificial sweeteners, they are manufactured chemicals. Use raw organic honey, fresh organic fruit juices or organic raw evaporated sugarcane juice.
Balance your diet with fresh fruits and vegetables versus frozen or canned. Choose 100% organic fresh produce that is free from chemical fertilizers, pesticides or herbicides. Have a salad every day. Make your own salad dressing. Here is the one I make for my daily salads. In the food processor chop garlic, ginger, onion, jalapeño pepper and parsley. Add fresh squeezed lime juice (from 4 or 5 limes) or lemon juice, extra virgin oil, and unrefined sea salt, that's it, and it is delicious. You could also add honey for a little extra flavor. As far as the amount for each ingredient, I would say, 5 cloves of garlic, a 1/2" piece of ginger, 1/2 onion, 1 jalapeño pepper, a handful of parsley and 4-5 limes. Add oil and salt to taste. Yields about a pint.
Storing foods depletes their vitamin and mineral content. So remember not to keep leftovers in the fridge for more than a couple of days. Instead, try freezing your leftovers right away, as soon as your food has cooled.
And last but not least, cook with a light heart and avoid meals prepared by people who are sick, angry or they have an unhappy attitude when cooking.
Cooking is a personal experience and we can implement different methods for the same meal. For example, if we want to make mashed potatoes, we could boil the potatoes, or we could steam them, we could peel the skin, buy instant mixes, etc. The choices we make will modify and transform the quality and the nutritional value of the food you put on your table. So here are a few tips that you can easily implement in your kitchen.
Healthy Cooking
For a healthier lifestyle, you may want change what you cook as well as how you cook. Depending on the method you choose, you may be depleting the nutrients out of your food. You could be preparing a meal with the right nutritious ingredients but after you are done cooking, you may end up with a dish that has no nutritional value.
When heat is applied, many vitamins and minerals are burnt away. The higher the temperature and the longer you cook it, the fewer nutrients you will have in your meal. It is important then not to overcook your meals, try to cook your meals in the shortest time possible and with the minimum amount of water possible. However, dry cooking methods such as roasting and baking are perhaps the worst method, as they require a longer cooking time. Microwaving, frying, boiling and sautéing are some of the methods that you need to consider before you cook. Steaming and stir-frying are better choices, as they will allow the natural nutrition to remain in your food.
It is also important to consider the oxidation that occurs in vegetables once they are cut, as oxidation will neutralize the vitamins. For this reason, try not to cut or chop your vegetables way ahead of time.
Seasonings
You may also want to think about the seasonings that you add to your foods when cooking.
Consider adding unrefined sea salt to your meals instead of the commonly available commercial table salt, which is a highly refined product containing 99.5% sodium chloride with almost no trace minerals left. Unrefined sea salt taste wonderful and depending on the method of processing, it contains 0.5 to 3% trace minerals in addition to sodium chloride and small quantities of other elements found naturally in the ocean. You also need to remember that too much salt can cause hypertension, excessive fluid retention and other complications. You could also add a lot of spices and herbs instead if you need to add more taste to your meals. Try adding fresh lemon juice or lime juice to add a little extra taste.
Monosodium Glutamate (MSG). It is used to enhance flavor and some people are extremely sensitive to it. It is believed to cause headaches, muscle tightening.
Baking powders that contain aluminum.
Cooking utensils
Quality cookware and utensils that do not interact with food are also important to consider. Natural materials such as earthenware, ceramic, glass and metals such as stainless steel, cast-iron or enamel coated steel are recommended. Avoid aluminum, plastic, Teflon and other synthetic materials. Nonstick cookware such as Teflon will emit toxic fumes when heated to a high temperature. Inhaling these toxic fumes can lead to respiratory disease, weakening of the immune system, cancer, depression, asthma and other health problems.
More Things to Consider
Choose quality vegetable oils. Avoid hydrogenated oils and fats, refined margarines and oils, animal oils and fats and shortenings. Hydrogenated oils are manufactured oils. Studies have found that they attack the arteries with a risk of heart disease, the kidneys, liver, spleen, intestine and gallbladder.
Avoid Aspartame. MSG and Aspartame are both considered excitotoxins. Studies have found that Aspartame is the cause for many medical problems, such as headaches, hyperactivity in children, seizure disorders and memory loss. Both Aspartame and MSG and other similar substances cause harm to the brain and nervous system.
Try using less white flour and introduce more fiber by adding bran and soy flour and wheat germ to your bread recipes.
Avoid white processed sugar. The living vitality is not there. Organically grown unprocessed living sugar can be found at health food stores.
Avoid artificial sweeteners, they are manufactured chemicals. Use raw organic honey, fresh organic fruit juices or organic raw evaporated sugarcane juice.
Balance your diet with fresh fruits and vegetables versus frozen or canned. Choose 100% organic fresh produce that is free from chemical fertilizers, pesticides or herbicides. Have a salad every day. Make your own salad dressing. Here is the one I make for my daily salads. In the food processor chop garlic, ginger, onion, jalapeño pepper and parsley. Add fresh squeezed lime juice (from 4 or 5 limes) or lemon juice, extra virgin oil, and unrefined sea salt, that's it, and it is delicious. You could also add honey for a little extra flavor. As far as the amount for each ingredient, I would say, 5 cloves of garlic, a 1/2" piece of ginger, 1/2 onion, 1 jalapeño pepper, a handful of parsley and 4-5 limes. Add oil and salt to taste. Yields about a pint.
Storing foods depletes their vitamin and mineral content. So remember not to keep leftovers in the fridge for more than a couple of days. Instead, try freezing your leftovers right away, as soon as your food has cooled.
And last but not least, cook with a light heart and avoid meals prepared by people who are sick, angry or they have an unhappy attitude when cooking.
Cooking for a Crowd? Need Large Quantity Recipes? Why Not Create Your Own?
It is often hard to find just the right large quantity recipe for the theme of your party or for the "culinary experience" you are aspiring to offer your guests. Here are a few tips and suggestions on how to modify your favorite 4-6 serving recipes when you find yourself cooking for a crowd of 20 or more.
What constitutes a crowd? Of course it's all relative (your relatives, not mine). Seriously, if you are accustomed to cooking for one to three, cooking for 20-50 people may seem overwhelming. When cooking for a crowd, there are three important considerations; adequate cookware, sufficient refrigerator space and recipe selection.
Obviously you should seek out recipes geared towards feeding a crowd. It is often easy to find large quantity recipes for basic dishes such as lasagna and mashed potatoes. But what do you do if you have your heart set on using your favorite 4-serving recipe for Corn and Black Bean Polenta for a party of 25?
Even for expert cooks, modifying a recipe for large quantity cooking is not just a matter of endless multiplications. If you expand a recipe too much--you are bound to run into trouble and end up with an off tasting or a poorly flavored dish.
For a basic dish like mashed potatoes, it would be acceptable to multiply all of the ingredients in a 4-serving recipe by two, thus doubling the recipe to serve 8. However, recipes are not indefinitely expandable (or shrinkable for that matter) and enlarging a recipe any more then 2-4 times is not recommended.
You may also use recipe converters which are easily found online. The converters however, simply "do the math", multiplying each ingredient amount by the increased number of servings you enter into the converter. It does not take into account, for example, the pungency or texture of the ingredients. If a 4-serving recipe calls for 1 tablespoon of finely chopped rosemary and you want to triple the recipe to serve 12; 3 tablespoons of rosemary will probably overwhelm all the other flavors and seasonings in the dish.
It is a good idea to be cautious when multiplying ingredients like salt, flour, cornstarch, eggs, seafood, meats, robust herbs, oils, onions, garlic, celery and peppers. Some ingredients will impart enough flavor, texture or body when only increased a fraction. In addition some of these ingredients can be added a little at a time as you continually check for taste.
What if you want to serve 25 people with a not-so-simple, 4-serving recipe with numerous ingredients? Doubling or tripling more complex recipes could get complicated. One trick is to batch cook. Batch cooking requires planning ahead and cooking in advance. It may also mean freezing prepared dishes. It is also a matter of "doing the math".
To serve 25 with a 4-serving recipe, you can cook 5-6 individual batches of that recipe or, you can expand the recipe (no more then 2-4 times) and cook in batches accordingly. For example, to serve 25 from a 4-serving recipe, double the recipe to 8 and cook three batches or, triple it and cook two batches. To serve 18 with a 6-serving recipe, cook it three times or cook one 6-serving batch and one batch that has been doubled to serve 12. You get the idea.
It is almost impossible to double or triple recipe ingredients for cakes, cookies, pie dough, or breads, without meeting with utter disaster. It's a chemistry thing. Instead, prepare a single batch repeatedly until you have enough food to feed your guests. Again, cooking in advance is the key.
Chances are you can successfully double or triple the ingredients of recipes for individual appetizers, such as stuffed mushrooms or crostini; and for snack mixes, dips, salsas, punches, one serving-size pieces of meat, poultry or fish, tossed salads, pasta salads and vegetables dishes.
If you are cooking for a crowd of 25 or more you will most likely serve buffet style. It is the best way to serve larger crowds. On a buffet of numerous dishes, people will take smaller portions of each in order to sample everything. Also, not everyone will sample every dish. This means that every dish you prepare need not serve 25. You need only prepare a few large quantity dishes. Look for recipes that serve 8-12 and double them (or not).
With a calculator and a little ingredient know-how you can comfortably convert most of your party food recipes and present a tantalizing menu to your guests.
What constitutes a crowd? Of course it's all relative (your relatives, not mine). Seriously, if you are accustomed to cooking for one to three, cooking for 20-50 people may seem overwhelming. When cooking for a crowd, there are three important considerations; adequate cookware, sufficient refrigerator space and recipe selection.
Obviously you should seek out recipes geared towards feeding a crowd. It is often easy to find large quantity recipes for basic dishes such as lasagna and mashed potatoes. But what do you do if you have your heart set on using your favorite 4-serving recipe for Corn and Black Bean Polenta for a party of 25?
Even for expert cooks, modifying a recipe for large quantity cooking is not just a matter of endless multiplications. If you expand a recipe too much--you are bound to run into trouble and end up with an off tasting or a poorly flavored dish.
For a basic dish like mashed potatoes, it would be acceptable to multiply all of the ingredients in a 4-serving recipe by two, thus doubling the recipe to serve 8. However, recipes are not indefinitely expandable (or shrinkable for that matter) and enlarging a recipe any more then 2-4 times is not recommended.
You may also use recipe converters which are easily found online. The converters however, simply "do the math", multiplying each ingredient amount by the increased number of servings you enter into the converter. It does not take into account, for example, the pungency or texture of the ingredients. If a 4-serving recipe calls for 1 tablespoon of finely chopped rosemary and you want to triple the recipe to serve 12; 3 tablespoons of rosemary will probably overwhelm all the other flavors and seasonings in the dish.
It is a good idea to be cautious when multiplying ingredients like salt, flour, cornstarch, eggs, seafood, meats, robust herbs, oils, onions, garlic, celery and peppers. Some ingredients will impart enough flavor, texture or body when only increased a fraction. In addition some of these ingredients can be added a little at a time as you continually check for taste.
What if you want to serve 25 people with a not-so-simple, 4-serving recipe with numerous ingredients? Doubling or tripling more complex recipes could get complicated. One trick is to batch cook. Batch cooking requires planning ahead and cooking in advance. It may also mean freezing prepared dishes. It is also a matter of "doing the math".
To serve 25 with a 4-serving recipe, you can cook 5-6 individual batches of that recipe or, you can expand the recipe (no more then 2-4 times) and cook in batches accordingly. For example, to serve 25 from a 4-serving recipe, double the recipe to 8 and cook three batches or, triple it and cook two batches. To serve 18 with a 6-serving recipe, cook it three times or cook one 6-serving batch and one batch that has been doubled to serve 12. You get the idea.
It is almost impossible to double or triple recipe ingredients for cakes, cookies, pie dough, or breads, without meeting with utter disaster. It's a chemistry thing. Instead, prepare a single batch repeatedly until you have enough food to feed your guests. Again, cooking in advance is the key.
Chances are you can successfully double or triple the ingredients of recipes for individual appetizers, such as stuffed mushrooms or crostini; and for snack mixes, dips, salsas, punches, one serving-size pieces of meat, poultry or fish, tossed salads, pasta salads and vegetables dishes.
If you are cooking for a crowd of 25 or more you will most likely serve buffet style. It is the best way to serve larger crowds. On a buffet of numerous dishes, people will take smaller portions of each in order to sample everything. Also, not everyone will sample every dish. This means that every dish you prepare need not serve 25. You need only prepare a few large quantity dishes. Look for recipes that serve 8-12 and double them (or not).
With a calculator and a little ingredient know-how you can comfortably convert most of your party food recipes and present a tantalizing menu to your guests.
Thursday, September 25, 2008
Too Tired to Cook? 5 Ways to Create Fast Healthy Dinner Plans
So, you know you're eating out too much, you've added a few pounds, and the cost is starting to get out of hand. But with your busy schedule and limited energy, where do you start to find the right meal planning idea that will work for your family? Are you one of the people who check with a search engine online about how to plan a spaghetti dinner?
Here are five ideas to get you started:
1. Set up a meal exchange with one or two families each week and agree to try it for a couple of months. Make a double batch of your favorite taco salad to deliver and know that you will have a prepared meal in exchange one night a week. Split the cost of inexpensive containers and lids that can go between homes.
2. If you are tempted to go out to eat, but it's not in the budget right now, you can cook your favorite Red Lobster's garlic cheese biscuits or Cracker Barrel Hash Brown Casserole. Just do an online search for words such as "copy cat recipes" or "top secret recipes." Before long your kitchen will start smelling like you work at the Olive Garden. This is a great way to create healthy meal plans for teens that don't want to join you for dinner any longer.
3. Consider trying a meal preparation service like Dream Dinners. For a set price, you go in and choose meals based on your family's likes, dislikes, eating restrictions, and budget. Then you prepare the meals right there and package them up to bring them home to your freezer. The result? Fast healthy dinner plans and finished meals. The cost may be a bit more than if you did it in your own kitchen, but it's significantly less than eating out and much healthier. It's a good chance to learn how to cook better too.
4. Avoid the temptation purchase entire meals of take-out. Instead, mix part of a meal from your favorite restaurant with a partially prepared meal at home. For example, it simple and inexpensive to make a large Greek salad with tossed with dressing, olives and feta cheese. Then order a large side order of Gyro meat from your local Greek restaurant. You'll get more value for your money and also have a fresh meal of something you typically would not make at home.
5. Get organized with meal planning by deciding what works best for your schedule. Can you make a double batch of meat loaf and freeze half for another evening? Online you can find various dinner menu planning software systems. Or find a blank print out of a weekly meal plan. Does it help to break down the dinners by style of foods? For example, plan six night's meals as: two - fish; one - poultry; one - beef; one - salad; one - sandwich.
The last step is to start flipping through magazines, dusting off those old cookbooks, and taking a poll of your family member's favorite meals. Then start your planning and grocery list. Within just a few days you will likely have at least twenty recipes and that can get you through about six weeks of meals. And forgo taking all the responsibility for meals. Make everyone get involved by making the kids responsible for one meal a week; bribe your spouse to accompany you to a Dream Dinner style meal preparation jaunt. In no time your dinner blues will disappear and leave you with a wonderful feeling of accomplishment... and relief!
Here are five ideas to get you started:
1. Set up a meal exchange with one or two families each week and agree to try it for a couple of months. Make a double batch of your favorite taco salad to deliver and know that you will have a prepared meal in exchange one night a week. Split the cost of inexpensive containers and lids that can go between homes.
2. If you are tempted to go out to eat, but it's not in the budget right now, you can cook your favorite Red Lobster's garlic cheese biscuits or Cracker Barrel Hash Brown Casserole. Just do an online search for words such as "copy cat recipes" or "top secret recipes." Before long your kitchen will start smelling like you work at the Olive Garden. This is a great way to create healthy meal plans for teens that don't want to join you for dinner any longer.
3. Consider trying a meal preparation service like Dream Dinners. For a set price, you go in and choose meals based on your family's likes, dislikes, eating restrictions, and budget. Then you prepare the meals right there and package them up to bring them home to your freezer. The result? Fast healthy dinner plans and finished meals. The cost may be a bit more than if you did it in your own kitchen, but it's significantly less than eating out and much healthier. It's a good chance to learn how to cook better too.
4. Avoid the temptation purchase entire meals of take-out. Instead, mix part of a meal from your favorite restaurant with a partially prepared meal at home. For example, it simple and inexpensive to make a large Greek salad with tossed with dressing, olives and feta cheese. Then order a large side order of Gyro meat from your local Greek restaurant. You'll get more value for your money and also have a fresh meal of something you typically would not make at home.
5. Get organized with meal planning by deciding what works best for your schedule. Can you make a double batch of meat loaf and freeze half for another evening? Online you can find various dinner menu planning software systems. Or find a blank print out of a weekly meal plan. Does it help to break down the dinners by style of foods? For example, plan six night's meals as: two - fish; one - poultry; one - beef; one - salad; one - sandwich.
The last step is to start flipping through magazines, dusting off those old cookbooks, and taking a poll of your family member's favorite meals. Then start your planning and grocery list. Within just a few days you will likely have at least twenty recipes and that can get you through about six weeks of meals. And forgo taking all the responsibility for meals. Make everyone get involved by making the kids responsible for one meal a week; bribe your spouse to accompany you to a Dream Dinner style meal preparation jaunt. In no time your dinner blues will disappear and leave you with a wonderful feeling of accomplishment... and relief!
I Went Back to Cast-Iron
Almost home from a long evening walk, in the dimming light I spotted out for trash, four black cast-iron frying pans. I passed them by and immediately began thinking of the Teflon pan we have been using. As I entered the house, the though came to me that we bought at least two Teflon pans every year just for cooking eggs. They would wear easily, from using the wrong kind of spatula or just breaking down from general use.
In bed that night those black cast-iron frying pans kept sneaking their way into my thought, like the cry of a drowning man - save me! save me! Now I'm beginning to think they were looking at me. Oh well, I thought and rolled over. Bang! There, back in my mind. Mulling over the future of these creatures and thinking of how useful they have been and how useful they could be, I passed to sleep.
Morning. I rushed out of bed and out of the house and into the street. Running as fast as I could down the street in the direction of my return walk the previous evening, scanning the street curb way ahead for those cast-iron frying pans. There, I spotted them just as the trash truck rounded the corner. I grabbed them up two in each hand and walked breathless to my house.
Into the house,
Into the kitchen
Into the sink with the frying pans.
Out with the "Brillo pad".
And "rub a dub dub"
And WOW,
And OH-BOY,
Four shiny black cast-iron frying pans,
A real gift
And every black and shiny one a Griswold and Wagner.*
I learned a little about cast-iron in school, Its surface is crevice and pitted under a microscope. People wonder why when frying, food sticks to the pan and sometimes will ruin the planned dish. The reason is the pits and crevices open wide when heat is applied and kind of grab the food and anchor it to the pan. Being faced with this problem a number of years ago I set out to find a stop to it.
The first clue came when discussing the problem with my Mother. She remarked ( she was borne in 1898) people she new years ago did not wash their pans; they just wiped them out. Well, that did not sound too sanitary to me, but on second thought maybe the practice is OK. What happens is in cooking, the food fills those pits and crannies up, and since the food particles at the deep bottom of the pan are burnt into carbon, that makes it OK, for me anyway.
There are two ways that I know people used to fill the pits and crannies in, so meat, eggs and other food does not stick to the bottom of the pan. My number one way is to do this" heat the pan to a medium high degree, put vegetable oil or meat fat, like bacon, in the pan, about the amount your would use to fry an egg, crack an egg into it and swish the egg around as though your are scrambling, parts of egg will stick to the pan, scrape the pan clean and wipe it with cold water. Do not use hot water, because the hot water will rinse the egg filling out of the pits and crannies. Now fry yourself an egg, you will see the egg slide around in the cast-iron pan just as good as it would in a Teflon pan. The second way is to use flour instead of an egg. If you are one that will be concerned about wasting an egg you can eat it, it will be good and better if you use butter instead of cooking oil or give it to the dog. Dogs like eggs.
In closing some pans need a double dose, because of the various manufacturing practices.
* Griswold was a maker of cast-iron frying pans of yore. In fact there is a Wagner & Griswald Society.
In bed that night those black cast-iron frying pans kept sneaking their way into my thought, like the cry of a drowning man - save me! save me! Now I'm beginning to think they were looking at me. Oh well, I thought and rolled over. Bang! There, back in my mind. Mulling over the future of these creatures and thinking of how useful they have been and how useful they could be, I passed to sleep.
Morning. I rushed out of bed and out of the house and into the street. Running as fast as I could down the street in the direction of my return walk the previous evening, scanning the street curb way ahead for those cast-iron frying pans. There, I spotted them just as the trash truck rounded the corner. I grabbed them up two in each hand and walked breathless to my house.
Into the house,
Into the kitchen
Into the sink with the frying pans.
Out with the "Brillo pad".
And "rub a dub dub"
And WOW,
And OH-BOY,
Four shiny black cast-iron frying pans,
A real gift
And every black and shiny one a Griswold and Wagner.*
I learned a little about cast-iron in school, Its surface is crevice and pitted under a microscope. People wonder why when frying, food sticks to the pan and sometimes will ruin the planned dish. The reason is the pits and crevices open wide when heat is applied and kind of grab the food and anchor it to the pan. Being faced with this problem a number of years ago I set out to find a stop to it.
The first clue came when discussing the problem with my Mother. She remarked ( she was borne in 1898) people she new years ago did not wash their pans; they just wiped them out. Well, that did not sound too sanitary to me, but on second thought maybe the practice is OK. What happens is in cooking, the food fills those pits and crannies up, and since the food particles at the deep bottom of the pan are burnt into carbon, that makes it OK, for me anyway.
There are two ways that I know people used to fill the pits and crannies in, so meat, eggs and other food does not stick to the bottom of the pan. My number one way is to do this" heat the pan to a medium high degree, put vegetable oil or meat fat, like bacon, in the pan, about the amount your would use to fry an egg, crack an egg into it and swish the egg around as though your are scrambling, parts of egg will stick to the pan, scrape the pan clean and wipe it with cold water. Do not use hot water, because the hot water will rinse the egg filling out of the pits and crannies. Now fry yourself an egg, you will see the egg slide around in the cast-iron pan just as good as it would in a Teflon pan. The second way is to use flour instead of an egg. If you are one that will be concerned about wasting an egg you can eat it, it will be good and better if you use butter instead of cooking oil or give it to the dog. Dogs like eggs.
In closing some pans need a double dose, because of the various manufacturing practices.
* Griswold was a maker of cast-iron frying pans of yore. In fact there is a Wagner & Griswald Society.
Chief Recommendations For Choosing and Cooking Beef
The beef can be almost the same softness as veal, or, on the contrary, very rigid - all depends on breed of the animal, its age and specificity of the muscles chosen for preparation. Muscles of a mature animal have larger fibres and stronger connecting fabrics in comparison with muscles of young bull calf. Therefore the beef is potentially more rigid than veal. If you familiar with beef parts, you can easily determine the best use of beef part in cooking. There are eight major beef cuts. Remember, each part has its special tastes, therefore careful selection of recipes combined with knowledge of beef cuts is important.
Always choose quality organic beef. Natural beef will improve taste qualities of your dish. In Northern America, Australia and Argentina, for example, beef is made as a result of highly productive meat breeds, grazed by huge herds on fenced pastures. In the European countries rather small farms combine manufacture of meat with manufacture of milk. This helps to assure high quality standards of organic beef.
If you like to cook meat, like I do -- you know how important to have the right cut of beef before you even start cooking. Rich flavor of cooked beef depends on fat in the meat's muscle, while tenderness comes from different cooking methods (slow or fast cooking, dry heat or wet heat). Want to cook meat professionally? All you need is to control the loss of moisture in meat while cooking. Usually short stage and high temperature cooking is perfect for beef, especially steaks.
Always choose quality organic beef. Natural beef will improve taste qualities of your dish. In Northern America, Australia and Argentina, for example, beef is made as a result of highly productive meat breeds, grazed by huge herds on fenced pastures. In the European countries rather small farms combine manufacture of meat with manufacture of milk. This helps to assure high quality standards of organic beef.
If you like to cook meat, like I do -- you know how important to have the right cut of beef before you even start cooking. Rich flavor of cooked beef depends on fat in the meat's muscle, while tenderness comes from different cooking methods (slow or fast cooking, dry heat or wet heat). Want to cook meat professionally? All you need is to control the loss of moisture in meat while cooking. Usually short stage and high temperature cooking is perfect for beef, especially steaks.
Tuesday, September 23, 2008
Easy Herb Butters
Since herbs are plentiful this time of year, why not use them to make a variety of simple herb butters? You can even freeze the butters to enjoy in the cooler fall months ahead. You can buy fresh herbs at the grocery store or farmer's market, or even grow them yourself in a small herb garden, or in pots on the windowsill.
Use these tasty butters on everything from grilled steaks, fish, and chicken, to cooked vegetables. And don't forget to slather some on a big chunk of fresh bread. Yum!
To make herb butters, chop the herbs very fine (and pulverize the seeds). Cream the butter. Then blend in the herbs and seasonings. Roll the herb butter into a log, then wrap the log in waxed paper. Store in the refrigerator, or put in the freezer (for up to 6 months).
Try the following herb butter combinations:
BASIC HERBAL BUTTER
2 sticks softened butter
1 Tsp. chopped, fresh green basil
1 Tbsp. chopped, fresh marjoram
1 Tbsp. chopped, fresh chives
1 tspo. chopped, fresh rosemary
1 tsp. fresh lemon juice
PARSLEY HERB BUTTER
1/2 c. softened butter
1 clove garlic, crushed
2 Tbsp. chopped fresh parsley
1 tsp. lemon juice
1/4 tsp. chopped basil
1/4 tsp. oregano
Pepper to taste
ROSEMARY BUTTER
2 Tbsp. chopped fresh rosemary leaves
1 Tbsp. chopped fresh parsley
1 tsp. lemon juice
2 sticks softened butter
Variation: To make pretty pats of these butters, spoon softened herb butter into candy molds and freeze. When the butter is frozen, pop it out of the molds. Store the butter pats in the refrigerator.
Use these tasty butters on everything from grilled steaks, fish, and chicken, to cooked vegetables. And don't forget to slather some on a big chunk of fresh bread. Yum!
To make herb butters, chop the herbs very fine (and pulverize the seeds). Cream the butter. Then blend in the herbs and seasonings. Roll the herb butter into a log, then wrap the log in waxed paper. Store in the refrigerator, or put in the freezer (for up to 6 months).
Try the following herb butter combinations:
BASIC HERBAL BUTTER
2 sticks softened butter
1 Tsp. chopped, fresh green basil
1 Tbsp. chopped, fresh marjoram
1 Tbsp. chopped, fresh chives
1 tspo. chopped, fresh rosemary
1 tsp. fresh lemon juice
PARSLEY HERB BUTTER
1/2 c. softened butter
1 clove garlic, crushed
2 Tbsp. chopped fresh parsley
1 tsp. lemon juice
1/4 tsp. chopped basil
1/4 tsp. oregano
Pepper to taste
ROSEMARY BUTTER
2 Tbsp. chopped fresh rosemary leaves
1 Tbsp. chopped fresh parsley
1 tsp. lemon juice
2 sticks softened butter
Variation: To make pretty pats of these butters, spoon softened herb butter into candy molds and freeze. When the butter is frozen, pop it out of the molds. Store the butter pats in the refrigerator.
A Few Tips and Tricks For Using Vanilla Beans
If you watch any of the cooking shows on the Food Network, you've probably seen chefs on these shows scraping a vanilla bean to use in some fanciful dish. The process of scraping the bean looks so simple when they do it. They take a very sharp knife and slit the bean lengthwise, then scrape out the tiny seeds from the pod. These "seeds" stick together (like a paste since they're moist and clingy) as the knife is run through the pod.
If you've tried this at home, only to find it isn't quite so easy to slit the pod lengthwise because it's hard and leathery, try this trick. Soften the pod by steaming it for 1 to 2 minutes in a steamer or in a sieve over boiling water, then cool it slightly. It will be much easier to slit. Also, when scraping out the seeds, do this over a sheet of parchment paper or waxed paper. Otherwise you will lose some of the precious seeds because they'll cling to your hands or even get under your fingernails as you try to pick them up.
Vanilla beans are expensive. Once you've scraped out the beans, don't throw out that precious pod! Use it to make delicious vanilla sugar for your coffee, or to sprinkle on your cereal.
To make vanilla sugar, you'll need a clean empty jar with a tight fitting lid. Put the scraped vanilla pod into the jar and cover it with granulated sugar, then put the lid on the jar. Place the jar out of direct sunlight and let it set for several weeks until the vanilla pod flavors all the sugar. As you use some vanilla sugar from the jar, top off the jar with more granulated sugar.
If you've tried this at home, only to find it isn't quite so easy to slit the pod lengthwise because it's hard and leathery, try this trick. Soften the pod by steaming it for 1 to 2 minutes in a steamer or in a sieve over boiling water, then cool it slightly. It will be much easier to slit. Also, when scraping out the seeds, do this over a sheet of parchment paper or waxed paper. Otherwise you will lose some of the precious seeds because they'll cling to your hands or even get under your fingernails as you try to pick them up.
Vanilla beans are expensive. Once you've scraped out the beans, don't throw out that precious pod! Use it to make delicious vanilla sugar for your coffee, or to sprinkle on your cereal.
To make vanilla sugar, you'll need a clean empty jar with a tight fitting lid. Put the scraped vanilla pod into the jar and cover it with granulated sugar, then put the lid on the jar. Place the jar out of direct sunlight and let it set for several weeks until the vanilla pod flavors all the sugar. As you use some vanilla sugar from the jar, top off the jar with more granulated sugar.
Simply Wonderful Scented Sugars
Scented sugars are so easy to create and they're simply wonderful. They make perfect gifts too.
To make your own scented sugars you'll need some clean, dry jars with good seals, cheesecloth, plenty of granulated sugar (and other sugars, if desired), and a nice variety of herbs, spices, and flowers (always choose fresh herbs and flowers that have NOT been sprayed with chemicals).
Try the following combinations, then experiment to come up with your own signature variety of scented sugar.
NOTE: The herbs and spices will begin to flavor the sugars in about 3 days, but let them sit in the jars, undisturbed, in a cool, dry place out of direct sunlight, for about 2 weeks for the most flavor.
LAVENDER SUGAR
Put 2 tablespoons of dried lavender into a piece of cheesecloth and tie it closed. Place the cheesecloth in a jar and add 1/2 cup granulated sugar. Tightly close the lid to the jar.
VANILLA SUGAR
Split a whole vanilla bean and put it in a clean, dry jar. Bury the bean in granulated or confectioners' sugar. Tightly close the lid to the jar.
GINGER SUGAR
Mix 1/2 teaspoon of ground ginger with 1/2 cup of granulated sugar in a clean, dry jar. Tightly close the lid to the jar.
STAR ANISE SUGAR
To create this licorice tasting sugar, put 8 whole star anise and 1/2 cup of granulated sugar into a clean, dry jar and mix them together. Tightly close the lid to the jar.
CLOVES SUGAR
Combine 10 whole cloves with 1/2 cup granulated sugar in a clean, dry jar. Tightly close the lid to the jar.
CITRUS SUGAR
Use a vegetable peeler to remove long strips of zest (the outside peel) from a large orange, 2 medium lemons, or 4 medium limes. Put the zest in a clean, dry jar and bury it with granulated sugar. Tightly close the lid to the jar.
MINT SUGAR
Wash and thoroughly dry some fresh mint leaves (use your favorite variety of mint - spearmint, peppermint, chocolate mint, etc.) Put a little granulated sugar in the bottom of the jar, then add a layer of mint leaves, then another layer of sugar. Keep layering the mint leaves and sugar until the jar is full. Tightly close the lid to the jar.
SCENTED GERANIUM SUGAR
Wash and thoroughly dry some leaves from a scented geranium (rose, lemon, orange, pineapple, or chocolate-scented geraniums, etc. - not regular geraniums). Put a little granulated sugar in the bottom of the jar, then add a layer of scented geranium leaves, then another layer of sugar. Keep layering the scented geranium leaves and sugar until the jar is full. Tightly close the lid to the jar.
TO USE THE SCENTED SUGARS:
Sprinkle any variety of scented sugar over fruit, or hot or cold cereal.
Use scented sugar instead of plain sugar in a sugar cookie recipe - or in any cake, cookie, or custard recipe that calls for granulated sugar.
Add citrus sugar to hot or iced tea.
Try a little vanilla sugar in coffee, or mix it with powdered cinnamon and use for cinnamon toast or French toast.
Add mint sugar to tea or lemonade.
Use scented confectioners' sugar when making icings for cakes and brownies.
Final Note: Once the herbs, spices, or flowers have flavored the sugar, remove them from the jars if you will use the jars of sugars as gifts.
To make your own scented sugars you'll need some clean, dry jars with good seals, cheesecloth, plenty of granulated sugar (and other sugars, if desired), and a nice variety of herbs, spices, and flowers (always choose fresh herbs and flowers that have NOT been sprayed with chemicals).
Try the following combinations, then experiment to come up with your own signature variety of scented sugar.
NOTE: The herbs and spices will begin to flavor the sugars in about 3 days, but let them sit in the jars, undisturbed, in a cool, dry place out of direct sunlight, for about 2 weeks for the most flavor.
LAVENDER SUGAR
Put 2 tablespoons of dried lavender into a piece of cheesecloth and tie it closed. Place the cheesecloth in a jar and add 1/2 cup granulated sugar. Tightly close the lid to the jar.
VANILLA SUGAR
Split a whole vanilla bean and put it in a clean, dry jar. Bury the bean in granulated or confectioners' sugar. Tightly close the lid to the jar.
GINGER SUGAR
Mix 1/2 teaspoon of ground ginger with 1/2 cup of granulated sugar in a clean, dry jar. Tightly close the lid to the jar.
STAR ANISE SUGAR
To create this licorice tasting sugar, put 8 whole star anise and 1/2 cup of granulated sugar into a clean, dry jar and mix them together. Tightly close the lid to the jar.
CLOVES SUGAR
Combine 10 whole cloves with 1/2 cup granulated sugar in a clean, dry jar. Tightly close the lid to the jar.
CITRUS SUGAR
Use a vegetable peeler to remove long strips of zest (the outside peel) from a large orange, 2 medium lemons, or 4 medium limes. Put the zest in a clean, dry jar and bury it with granulated sugar. Tightly close the lid to the jar.
MINT SUGAR
Wash and thoroughly dry some fresh mint leaves (use your favorite variety of mint - spearmint, peppermint, chocolate mint, etc.) Put a little granulated sugar in the bottom of the jar, then add a layer of mint leaves, then another layer of sugar. Keep layering the mint leaves and sugar until the jar is full. Tightly close the lid to the jar.
SCENTED GERANIUM SUGAR
Wash and thoroughly dry some leaves from a scented geranium (rose, lemon, orange, pineapple, or chocolate-scented geraniums, etc. - not regular geraniums). Put a little granulated sugar in the bottom of the jar, then add a layer of scented geranium leaves, then another layer of sugar. Keep layering the scented geranium leaves and sugar until the jar is full. Tightly close the lid to the jar.
TO USE THE SCENTED SUGARS:
Sprinkle any variety of scented sugar over fruit, or hot or cold cereal.
Use scented sugar instead of plain sugar in a sugar cookie recipe - or in any cake, cookie, or custard recipe that calls for granulated sugar.
Add citrus sugar to hot or iced tea.
Try a little vanilla sugar in coffee, or mix it with powdered cinnamon and use for cinnamon toast or French toast.
Add mint sugar to tea or lemonade.
Use scented confectioners' sugar when making icings for cakes and brownies.
Final Note: Once the herbs, spices, or flowers have flavored the sugar, remove them from the jars if you will use the jars of sugars as gifts.
Thursday, September 18, 2008
Create Some Pretty Pats of Butter
Pretty pats of butter can add interest to your dining table or buffet. You can make them easily, in a wide variety of shapes, with an inexpensive candy mold you purchase at a department store or specialty shop that carries candy making supplies. Here's all you do:
Soften several sticks of butter. Use a knife to spread the softened butter evenly into a candy mold (flip the mold over once you have some butter in it, to make sure the butter is filling the mold completely; the butter tends to leave "gaps" of empty space, even when you feel like you're filling the mold solidly). Freeze the filled mold until the butter is firm.
When firm, pop the butter pats out of the mold. Line a large pan or baking dish with waxed paper. Layer the butter pats in the pan, with a piece of waxed paper between each layer to keep the pats from sticking together. Refrigerate the molded pats until you're ready to serve them. At serving time, place some crushed ice in a bowl and place the pats on
top of the ice to keep them cold.
A heart-shaped candy mold is perfect for butter that will be used at a wedding reception or rehearsal dinner. Candy molds come in all sorts of shapes and sizes. Just choose one that is right for your special occasion.
Soften several sticks of butter. Use a knife to spread the softened butter evenly into a candy mold (flip the mold over once you have some butter in it, to make sure the butter is filling the mold completely; the butter tends to leave "gaps" of empty space, even when you feel like you're filling the mold solidly). Freeze the filled mold until the butter is firm.
When firm, pop the butter pats out of the mold. Line a large pan or baking dish with waxed paper. Layer the butter pats in the pan, with a piece of waxed paper between each layer to keep the pats from sticking together. Refrigerate the molded pats until you're ready to serve them. At serving time, place some crushed ice in a bowl and place the pats on
top of the ice to keep them cold.
A heart-shaped candy mold is perfect for butter that will be used at a wedding reception or rehearsal dinner. Candy molds come in all sorts of shapes and sizes. Just choose one that is right for your special occasion.
Hosting a Business Dinner Party
If you or your spouse are about to host a business dinner party, there are a number of things that you should be aware of. One of the first things that you are probably worried about is cooking to impress, but you should understand that there are a number of items that you can cook to impress the boss.
Hosting a dinner party can be a stressful thing for anyone to host, so you must be aware of a few things that will help to boost the situation that you are in. For anyone who is hosting a business dinner party, you want to cook an impressive meal that your gets will all adore. You also may be thinking about a menu that won't be too hard on your budget or back-breaking work all day. These are just a few ideas on menu items that are easy but quite impressive to anyone that sees your presentation.
One of the first items that you could make would be something like a crunchy baked chicken. You would need to purchase some chicken breasts at room temperature. The next thing that you will need is 2 eggs which will need to be beaten before you dip the chicken into them. You will also need to get some of the French friend onion rings that usually go on green bean casseroles to top your chicken with. You will dip the chicken into the egg mixture and then into the crunchy onion crumbs. Once you have dipped the chicken, you can then put the chicken into a baking pan. You will bake the chicken for at least 20 minutes on 400 F. It may take slightly longer depending on the altitude you are currently at. Once the chicken is done, you can take it out of the oven and top it with some parmesan cheese and sprits of lemon juice. You can also decorate each plate with small amount of parsley which will help to add color to the plate.
Although this may sound like a simplistic recipe, it tastes amazing and will great with any other sides that you decide to serve at your dinner. You should also remember that you need to have equal color on the plates, so try and spice things up with the vegetables that you choose to serve.
Hosting a dinner party can be a stressful thing for anyone to host, so you must be aware of a few things that will help to boost the situation that you are in. For anyone who is hosting a business dinner party, you want to cook an impressive meal that your gets will all adore. You also may be thinking about a menu that won't be too hard on your budget or back-breaking work all day. These are just a few ideas on menu items that are easy but quite impressive to anyone that sees your presentation.
One of the first items that you could make would be something like a crunchy baked chicken. You would need to purchase some chicken breasts at room temperature. The next thing that you will need is 2 eggs which will need to be beaten before you dip the chicken into them. You will also need to get some of the French friend onion rings that usually go on green bean casseroles to top your chicken with. You will dip the chicken into the egg mixture and then into the crunchy onion crumbs. Once you have dipped the chicken, you can then put the chicken into a baking pan. You will bake the chicken for at least 20 minutes on 400 F. It may take slightly longer depending on the altitude you are currently at. Once the chicken is done, you can take it out of the oven and top it with some parmesan cheese and sprits of lemon juice. You can also decorate each plate with small amount of parsley which will help to add color to the plate.
Although this may sound like a simplistic recipe, it tastes amazing and will great with any other sides that you decide to serve at your dinner. You should also remember that you need to have equal color on the plates, so try and spice things up with the vegetables that you choose to serve.
Cooking Quest
Online cooking The bright side though is that you can spend under $20 online and get astonishingly large collections of restaurant copycat recipes and have them instantly downloadable so you can get cooking right away. Those who need a nudge and a few creative ideas to get the pots simmering can access thousands of recipes and cooking tips online.
Cooking equipment:
New professional kitchen equipment and more information about cooking allow people to do the job like chefs at home. They introduced new equipment that revolutionized French cooking and set new standards all over Western Europe. They introduced new equipment that revolutionized French cooking and set new standards all over Western Europe.
Outdoor cooking:
Outdoor grilling is a advantageous and nice alternative to cooking indoors. There are many variables such as outdoor temperature, the size and thickness of the meat, and how fast the coals are cooking. The wide affiliation of creative solutions offered includes everything from cooking together, to outdoor adventures, scavenger hunts to simulations of extreme sports... Take some time to explore the possibilities and find new ways to enhance your office environment.
Cooking tips:
Great recipes without ever having to invest in cookbooks, astonishing cooking tips without having to go to expensive cooking schools, tips for kitchen basics that will inform you of what you need to keep on hand without breaking the bank. A healthy eating approach should teach us what a balanced diet is, including low fat shopping tips, how to read labels, healthy cooking techniques and portion control. Heating and serving tips:Don"t keep food hot for longer than an hour before serving Leave roast potatoes open to the atmosphere after cooking, to retain their crispness. Some healthy eating tips to help lower your cholesterol:-Don't fry your food - try other ways of cooking your food; eg boil, steam, grill, poach. If you are not sure where to start, the internet can be a terrific resource for low fat cooking tips, recipes and other dieting support.
Cooking class:
One of my earliest school memories was when I was a first grader: our class was invited to be guests of the eighth grade cooking class and we were treated to hot cocoa and oatmeal cookies made by the "big kids. Do something you have never brought about before such as taking a cooking class, take a walk in a state park, attend a lecture or meet for a cup of coffee with some friends and browse books at the bookstore. In this age of technology, take time to brush up on your knowledge or take that class that you've always dreamt of taking such as a cooking, painting, sewing, or computers.
Cooking vegetarian:
Find a good vegan or vegetarian website and read about the many ways of cooking with tofu. People have written ebooks on topics such as vegetarian cooking to how to genuinely write an ebook in general. Some may even think the traditional Indian cooking is mostly about vegetarian dishes and curries. Keep cooking utensils separate to prevent "cross-contamination" between meat foods and vegetarian foods - this is something that many non vegetarians overlook, but something which is absolutely important to vegetarians.
Cooking healthy:
Finding healthy recipes that are fast and easy can be a challenge, but with a little planning ahead cooking dinner can be a snap. When you don"t feel like cooking, there are some healthy products that are especially gluten-free. With TV commercials bombarding children's minds with 'junk food' options and fast food restaurants appealing parents to 'take a break' from tedious cooking by offering toys or a play room, staying on a healthy eating plan is difficult. The true goal of cooking is to nourish these wonderful bodies that we live in, to allow them to grow and express vitality and strength, to keep them healthy and able to overcome environmental germs and bacteria.
Cooking equipment:
New professional kitchen equipment and more information about cooking allow people to do the job like chefs at home. They introduced new equipment that revolutionized French cooking and set new standards all over Western Europe. They introduced new equipment that revolutionized French cooking and set new standards all over Western Europe.
Outdoor cooking:
Outdoor grilling is a advantageous and nice alternative to cooking indoors. There are many variables such as outdoor temperature, the size and thickness of the meat, and how fast the coals are cooking. The wide affiliation of creative solutions offered includes everything from cooking together, to outdoor adventures, scavenger hunts to simulations of extreme sports... Take some time to explore the possibilities and find new ways to enhance your office environment.
Cooking tips:
Great recipes without ever having to invest in cookbooks, astonishing cooking tips without having to go to expensive cooking schools, tips for kitchen basics that will inform you of what you need to keep on hand without breaking the bank. A healthy eating approach should teach us what a balanced diet is, including low fat shopping tips, how to read labels, healthy cooking techniques and portion control. Heating and serving tips:Don"t keep food hot for longer than an hour before serving Leave roast potatoes open to the atmosphere after cooking, to retain their crispness. Some healthy eating tips to help lower your cholesterol:-Don't fry your food - try other ways of cooking your food; eg boil, steam, grill, poach. If you are not sure where to start, the internet can be a terrific resource for low fat cooking tips, recipes and other dieting support.
Cooking class:
One of my earliest school memories was when I was a first grader: our class was invited to be guests of the eighth grade cooking class and we were treated to hot cocoa and oatmeal cookies made by the "big kids. Do something you have never brought about before such as taking a cooking class, take a walk in a state park, attend a lecture or meet for a cup of coffee with some friends and browse books at the bookstore. In this age of technology, take time to brush up on your knowledge or take that class that you've always dreamt of taking such as a cooking, painting, sewing, or computers.
Cooking vegetarian:
Find a good vegan or vegetarian website and read about the many ways of cooking with tofu. People have written ebooks on topics such as vegetarian cooking to how to genuinely write an ebook in general. Some may even think the traditional Indian cooking is mostly about vegetarian dishes and curries. Keep cooking utensils separate to prevent "cross-contamination" between meat foods and vegetarian foods - this is something that many non vegetarians overlook, but something which is absolutely important to vegetarians.
Cooking healthy:
Finding healthy recipes that are fast and easy can be a challenge, but with a little planning ahead cooking dinner can be a snap. When you don"t feel like cooking, there are some healthy products that are especially gluten-free. With TV commercials bombarding children's minds with 'junk food' options and fast food restaurants appealing parents to 'take a break' from tedious cooking by offering toys or a play room, staying on a healthy eating plan is difficult. The true goal of cooking is to nourish these wonderful bodies that we live in, to allow them to grow and express vitality and strength, to keep them healthy and able to overcome environmental germs and bacteria.
Tuesday, September 16, 2008
Prepare For a Cookie Baking Christmas
Cookie baking is one of the holiday season's most fun traditions. To get the most out of your cookie baking, here's a few tips:
Supplies
You'll need some basic supplies to bake cookies. Make sure that you have the following on hand:
* Cookie sheets - You'll want to have at least 2 so you can be baking one batch while you are preparing another batch on another sheet.
* Measuring devices - You'll want a Pyrex glass cup for wet ingredients such as oil and water. You'll also want to have a set of plastic measuring cups for dry ingredients such as flour, sugar and chocolate chips and a set of measuring spoons ranging for things like baking soda, baking powder, salt and vanilla.
* Mixing bowls - You'll want a set of sturdy mixing bowls. Metal or plastic will work fine. Have at least one small, one medium and a couple larger sized bowls.
* Mixing devices - Make sure you have several sizes of spoons on hand. You'll want a couple large wood spoons as well as some smaller mixing spoons.
* Cookie cutters - You should have a set of Christmas themed cookie cutters. Made of metal or plastic, you can find them at any grocery store or even dollar stores.
* Spatula - To remove the cookies from the sheet, you'll need a spatula. A plastic one will work best and won't scratch your nonstick surface like a metal spatula would.
* Cooling rack - To cool your cookies properly, you'll need a cookie rack. Usually made of metal, you might need several depending on how many batches of cookies you will be making.
* Frosting tools - If you will be decorating your cookies, you might want to pick up a pastry bag as well as several pastry tips so you can make great looking designs with your frosting.
Ingredients
Some basic ingredients you should have:
* Flour - Pick up a bag of all purpose flour.
* Sugars - You'll want to have at least 1 bag each of white sugar, brown sugar and powdered sugar.
* Eggs & Butter - A dozen large eggs and a pound or two of salted butter.
* Oils - Some recipes call for vegetable oil, canola oil works great.
* Flavorings & Colorings - Many cookie recipes use vanilla extract, get the real kind, not artificially flavored for best taste. For coloring, you'll want this to color your frosting too. You can usually get a set of coloring bottles around the holidays on sale.
* Decorations - Sprinkles, nonpareils, candies, kisses, hard candies, cinnamon candies etc. Whatever your recipe calls for or whatever you like, get a bag or two.
Cookie Baking Tips
Always preheat your oven, it should be one of the first things you do. Also, doublecheck that you have set the right temperature. When placing the dough on the cookie sheets, try to make every cookie a uniform size. You can even use a measuring cup, spoon or ice cream scoop so you can get the same size cookie, this is important for proper and even baking. Keep a close eye on the first batch to test the doneness and adjust the temperature and baking time if needed, as every oven tends to be different.
During baking, try and rotate the cookie sheets, turn them around and switch racks for more even cooking. Once one batch of cookies is done and you have removed the cookies from it, let the cookie sheet cool for a minute or two before placing the next batch of dough on it, this keeps the dough from spreading too much due to the heat from the last batch. You'll want to leave the cookies on the baking sheet for a minute or so before removing them to lessen the chance of breakage when you remove them.
Lastly, store your cookies in an airtight container at room temperature.
Supplies
You'll need some basic supplies to bake cookies. Make sure that you have the following on hand:
* Cookie sheets - You'll want to have at least 2 so you can be baking one batch while you are preparing another batch on another sheet.
* Measuring devices - You'll want a Pyrex glass cup for wet ingredients such as oil and water. You'll also want to have a set of plastic measuring cups for dry ingredients such as flour, sugar and chocolate chips and a set of measuring spoons ranging for things like baking soda, baking powder, salt and vanilla.
* Mixing bowls - You'll want a set of sturdy mixing bowls. Metal or plastic will work fine. Have at least one small, one medium and a couple larger sized bowls.
* Mixing devices - Make sure you have several sizes of spoons on hand. You'll want a couple large wood spoons as well as some smaller mixing spoons.
* Cookie cutters - You should have a set of Christmas themed cookie cutters. Made of metal or plastic, you can find them at any grocery store or even dollar stores.
* Spatula - To remove the cookies from the sheet, you'll need a spatula. A plastic one will work best and won't scratch your nonstick surface like a metal spatula would.
* Cooling rack - To cool your cookies properly, you'll need a cookie rack. Usually made of metal, you might need several depending on how many batches of cookies you will be making.
* Frosting tools - If you will be decorating your cookies, you might want to pick up a pastry bag as well as several pastry tips so you can make great looking designs with your frosting.
Ingredients
Some basic ingredients you should have:
* Flour - Pick up a bag of all purpose flour.
* Sugars - You'll want to have at least 1 bag each of white sugar, brown sugar and powdered sugar.
* Eggs & Butter - A dozen large eggs and a pound or two of salted butter.
* Oils - Some recipes call for vegetable oil, canola oil works great.
* Flavorings & Colorings - Many cookie recipes use vanilla extract, get the real kind, not artificially flavored for best taste. For coloring, you'll want this to color your frosting too. You can usually get a set of coloring bottles around the holidays on sale.
* Decorations - Sprinkles, nonpareils, candies, kisses, hard candies, cinnamon candies etc. Whatever your recipe calls for or whatever you like, get a bag or two.
Cookie Baking Tips
Always preheat your oven, it should be one of the first things you do. Also, doublecheck that you have set the right temperature. When placing the dough on the cookie sheets, try to make every cookie a uniform size. You can even use a measuring cup, spoon or ice cream scoop so you can get the same size cookie, this is important for proper and even baking. Keep a close eye on the first batch to test the doneness and adjust the temperature and baking time if needed, as every oven tends to be different.
During baking, try and rotate the cookie sheets, turn them around and switch racks for more even cooking. Once one batch of cookies is done and you have removed the cookies from it, let the cookie sheet cool for a minute or two before placing the next batch of dough on it, this keeps the dough from spreading too much due to the heat from the last batch. You'll want to leave the cookies on the baking sheet for a minute or so before removing them to lessen the chance of breakage when you remove them.
Lastly, store your cookies in an airtight container at room temperature.
How to Make Your Own Homemade Cookie Bouquets
We've all seen them. Clusters of big, gourmet cookies, individually wrapped in shiny, colored cellophane, with bows and ribbons. They come in many styles and with different treats, toys or gift items attached to or inside a basket or vase of some sort. They make a terrific and edible gift idea. After all, who doesn't love cookies? Sadly, they can be very expensive gifts, especially when considering that cookies don't cost a whole lot to bake.
Here's how to make your own cookie bouquets at home without spending a fortune!
What You Will Need:
* Chopsticks or Wooden Skewers - Make sure they are heat-proof. If you're baking smaller cookies, then popsicle sticks would also work.
* Cookies - Find a delicious cookie recipe that makes larger size cookies, your favorite or your gift recipients favorite will do fine.
* Container - This needs to be a sturdy container that is a bit bottom heavy, especially if you plan to include more than a few big cookies. You can try putting some pebbles in the bottom to make sure the container won't tip over, if needed. Some ideas for containers include: a coffee mug, a metal or plastic pail, a basket, a vase, a planter, cookie jar or glass jar, glass bottle, a toy or wood box of some sort, teapot, porcelain or pottery serving ware.
* Cellophane - The shiny, colored kind looks best, but the colored plastic wrap you get at your local supermarket would work too.
* Ribbon - The curly kind works well for this. Any colors you like.
* Decorations - Anything goes! What's appropriate to the occasion and what does the gift recipient like? Some ideas include: stuffed animals, small toys, candy, balloons, fake or real flowers, stickers or whatever you find at the local craft store.
* Block of styrofoam or florists foam - You know that stereo you bought last December? You probably kept the box, just search your garage for some spare, clean, styrofoam.
* Something to cover up the styrofoam or florist's foam - You can use a big ribbon, some moss, plastic grass, tissue paper crumpled up or whatever else you have handy.
Instructions:
1. When you place the cookie dough on the cookie sheet, press the dough down a bit to flatten it so that it doesn't spread too much while baking and so that the stick can be inserted properly. Before you bake the cookies, you must insert the chopstick or wooden skewer into one side of each cookie. Push it in almost the length of the cookie without going out the other end. This is an important step, as if your cookie is too big and your stick is not sturdy enough, it simply won't hold it and the cookie may fall apart when you pick it up. When baking big cookies, you probably won't be able to fit more than 3 cookies with their sticks to a sheet.
2. After baking the cookies with their sticks, cool the cookies thoroughly, then wrap each one with the colored cellophane. A different color for each cookie would be ok, or all the same color appropriate to the occassion. Tie each one with some curly ribbon at the base where the stick comes out of the cookie. Tie it very tightly so the cookies will stay fresh on the stick. You can adorn each cookie with additional, larger ribbons or bows at this point. When using curly ribbon, don't forget to curl it!
3. Now cut your styrofoam or florist's foam to the size of the top of the container you chose. Then fit the foam in so it is nice and tight and near the top of the container. Remember, you can place something heavier in the bottom of the container so that it does not tip over. Small pebbles work well for this. Remember that the sticks will poke through the foam and into the bottom of the container.
4. Here comes the fun part, let's assemble the cookie bouquet! Take each of your cookies and stick them through the foam so they go all the way through the foam and further, near to the bottom of the container. You can assemble the cookies in any manner you like, but most cookie bouquets have one cookie at the center that is taller than the other cookies, so keep that in mind. Decorate with additional ribbons, toys, candy, flowers, gifts etc. Each item can be attached with additional ribbon to the container or the sticks of the cookies or even with a glue gun (if appropriate).
5. Give your gift and watch the smiles! Make sure to give the bouquet as soon as possible after you have assembled it, you don't want the cookies to go stale!
Tips:
Make sure you bake enough cookies for your container, if baking small cookies, you may run out if you are filling a large container. Always bake more than enough. Surely your extras won't go to waste.
Bake both large and small cookies and use them both in the bouquet for a nice varied look like a more traditional flower bouquet.
More Ideas:
Some cookie bouquets use cutout cookies, these can be fun to make and decorate. Use your favorite sugar cookie cutout recipe and cut into shapes appropriate for the occasion. For cutout cookies to work, you may want to double your sugar cookie recipe as the cookies need to be nice and thick for the stick to go through them. For this type of cookie, wooden skewers will work best, chopsticks may be too thick. Then decorate the cookies with frosting. No need for colored cellophane with these cookies, use regular plastic wrap or clear cellophane so that the beauty of your hand decorated cookies shines through.
Remember, your cookie bouquet doesn't need to look professional, it's the homemade touch that makes it a truly special gift.
Here's how to make your own cookie bouquets at home without spending a fortune!
What You Will Need:
* Chopsticks or Wooden Skewers - Make sure they are heat-proof. If you're baking smaller cookies, then popsicle sticks would also work.
* Cookies - Find a delicious cookie recipe that makes larger size cookies, your favorite or your gift recipients favorite will do fine.
* Container - This needs to be a sturdy container that is a bit bottom heavy, especially if you plan to include more than a few big cookies. You can try putting some pebbles in the bottom to make sure the container won't tip over, if needed. Some ideas for containers include: a coffee mug, a metal or plastic pail, a basket, a vase, a planter, cookie jar or glass jar, glass bottle, a toy or wood box of some sort, teapot, porcelain or pottery serving ware.
* Cellophane - The shiny, colored kind looks best, but the colored plastic wrap you get at your local supermarket would work too.
* Ribbon - The curly kind works well for this. Any colors you like.
* Decorations - Anything goes! What's appropriate to the occasion and what does the gift recipient like? Some ideas include: stuffed animals, small toys, candy, balloons, fake or real flowers, stickers or whatever you find at the local craft store.
* Block of styrofoam or florists foam - You know that stereo you bought last December? You probably kept the box, just search your garage for some spare, clean, styrofoam.
* Something to cover up the styrofoam or florist's foam - You can use a big ribbon, some moss, plastic grass, tissue paper crumpled up or whatever else you have handy.
Instructions:
1. When you place the cookie dough on the cookie sheet, press the dough down a bit to flatten it so that it doesn't spread too much while baking and so that the stick can be inserted properly. Before you bake the cookies, you must insert the chopstick or wooden skewer into one side of each cookie. Push it in almost the length of the cookie without going out the other end. This is an important step, as if your cookie is too big and your stick is not sturdy enough, it simply won't hold it and the cookie may fall apart when you pick it up. When baking big cookies, you probably won't be able to fit more than 3 cookies with their sticks to a sheet.
2. After baking the cookies with their sticks, cool the cookies thoroughly, then wrap each one with the colored cellophane. A different color for each cookie would be ok, or all the same color appropriate to the occassion. Tie each one with some curly ribbon at the base where the stick comes out of the cookie. Tie it very tightly so the cookies will stay fresh on the stick. You can adorn each cookie with additional, larger ribbons or bows at this point. When using curly ribbon, don't forget to curl it!
3. Now cut your styrofoam or florist's foam to the size of the top of the container you chose. Then fit the foam in so it is nice and tight and near the top of the container. Remember, you can place something heavier in the bottom of the container so that it does not tip over. Small pebbles work well for this. Remember that the sticks will poke through the foam and into the bottom of the container.
4. Here comes the fun part, let's assemble the cookie bouquet! Take each of your cookies and stick them through the foam so they go all the way through the foam and further, near to the bottom of the container. You can assemble the cookies in any manner you like, but most cookie bouquets have one cookie at the center that is taller than the other cookies, so keep that in mind. Decorate with additional ribbons, toys, candy, flowers, gifts etc. Each item can be attached with additional ribbon to the container or the sticks of the cookies or even with a glue gun (if appropriate).
5. Give your gift and watch the smiles! Make sure to give the bouquet as soon as possible after you have assembled it, you don't want the cookies to go stale!
Tips:
Make sure you bake enough cookies for your container, if baking small cookies, you may run out if you are filling a large container. Always bake more than enough. Surely your extras won't go to waste.
Bake both large and small cookies and use them both in the bouquet for a nice varied look like a more traditional flower bouquet.
More Ideas:
Some cookie bouquets use cutout cookies, these can be fun to make and decorate. Use your favorite sugar cookie cutout recipe and cut into shapes appropriate for the occasion. For cutout cookies to work, you may want to double your sugar cookie recipe as the cookies need to be nice and thick for the stick to go through them. For this type of cookie, wooden skewers will work best, chopsticks may be too thick. Then decorate the cookies with frosting. No need for colored cellophane with these cookies, use regular plastic wrap or clear cellophane so that the beauty of your hand decorated cookies shines through.
Remember, your cookie bouquet doesn't need to look professional, it's the homemade touch that makes it a truly special gift.
How to Make Chicago Style Hot Dogs
Growing up in the Chicagoland area makes me quite partial to the taste of Chicago style hot dogs. If you ever visit Chicago, be sure to try Portillos or Byron's. They have become part of the culture in Chicago by serving hotdogs the way you like them.
My favorite is the traditional Chicago style hot dog. No matter if the birthday is to celebrate a child or adult's special day, serving Chicago-style hotdogs will become a favorite.
For about $1 per hotdog (bun, wiener, toppings), you can cater a birthday party for about $2 per person plus chips and drinks. By making the hot dogs a culinary event in its presentation, the party definitely will be enjoyed by everyone.
The ingredients listed below are what you need to create a Chicago hot dog, but I have listed alternate options in parentheses as well.
Poppyseed hot dog buns (get plain too just in case you have guests that don't care for poppyseeds)
Well spiced wieners (I prefer Vienna beef hot dogs)
Chicago Hot Dog Toppings:
• Mustard
• Catsup
• Sweet relish
• Chopped white onions (I like vidalya onions grilled but raw is OK too.)
• Chopped green pepper (or thin slices)
• Hot peppers
• Dill pickle slices
• Cucumber slices (yep you read that right)
• Chopped tomatoes
• Shredded lettuce (YES! I'm serious)
• Celery salt (I like a lot of this)
Serve these toppings along a long table in separate dishes. It will look festive and it will be easy for guests to create their own.
I recently spent some time in New York City and went to Nathan's a hot dog restaurant. I asked for a New York hotdog, and I really like it too. Not as much as the Chicago-style but that's because I was brought up eating those.
If you want to offer New York toppings, you can have different table stations with little recipe cards so that people know how to make a Chicago and a New York hot dog.
Toppings for a NYC hot dog include:
• Mustard
• Sauerkraut
• Sweet onions (optional)
If you really want to go all out, consider offering Chili dogs too by making some homemade Chili.
My favorite is the traditional Chicago style hot dog. No matter if the birthday is to celebrate a child or adult's special day, serving Chicago-style hotdogs will become a favorite.
For about $1 per hotdog (bun, wiener, toppings), you can cater a birthday party for about $2 per person plus chips and drinks. By making the hot dogs a culinary event in its presentation, the party definitely will be enjoyed by everyone.
The ingredients listed below are what you need to create a Chicago hot dog, but I have listed alternate options in parentheses as well.
Poppyseed hot dog buns (get plain too just in case you have guests that don't care for poppyseeds)
Well spiced wieners (I prefer Vienna beef hot dogs)
Chicago Hot Dog Toppings:
• Mustard
• Catsup
• Sweet relish
• Chopped white onions (I like vidalya onions grilled but raw is OK too.)
• Chopped green pepper (or thin slices)
• Hot peppers
• Dill pickle slices
• Cucumber slices (yep you read that right)
• Chopped tomatoes
• Shredded lettuce (YES! I'm serious)
• Celery salt (I like a lot of this)
Serve these toppings along a long table in separate dishes. It will look festive and it will be easy for guests to create their own.
I recently spent some time in New York City and went to Nathan's a hot dog restaurant. I asked for a New York hotdog, and I really like it too. Not as much as the Chicago-style but that's because I was brought up eating those.
If you want to offer New York toppings, you can have different table stations with little recipe cards so that people know how to make a Chicago and a New York hot dog.
Toppings for a NYC hot dog include:
• Mustard
• Sauerkraut
• Sweet onions (optional)
If you really want to go all out, consider offering Chili dogs too by making some homemade Chili.
Monday, September 15, 2008
How to Make Flavorful Meals With a Water Smoker
If you are looking for a great tool to use to fix delicious meals for your friends and family, you need to use a water smoker! When you use different kinds of hard woods with you water smoker such as hickory, oak or mesquite, you will add fantastic flavors to foods. As you begin using your water smoker, you will want to learn more about all of the different flavors that you can add to foods. Your smoker will probably come with a recipe books and instruction book. But, if not, you can look on the internet and find numerous recipes to use with you water smoker. You may even be able to find a deal for your water smoker that will include packages of the most popular woods. This will allow you to try some of the best woods until you find your favorite combinations.
You will find that there are a number of foods that lend themselves to cooking with a water smoker. Turkey, chicken, and pork will taste great when cooked with the proper woods in a smoker.
When you cook salmon and other fish, you can smoke these fish and keep the moisture and protect the taste that might be destroyed with other cooking methods. Using a water smoker, you can prepare these fish with great taste, very moist and that have highest nutritional value.
One can even prepare vegetables with lots of flavor in a good smoker. The vegetables will also retain much of the nutritional value that is lost with other cooking methods.
How Easy Is A Water Smoker?
You can serve flavorful meals and create great parties by using a water smoker. To get ready for a party, get the wood that provides the best taste for the meat that you will be cooking. The wood should be soaked over night in a bucket of water. If you use an electric smoker, place the wood around the elements before starting the smoker. Otherwise, lay the wood around your fire as you want this wood to generate smoke, not fire.
One way to ensure that your meat is very juicy is to place a container of water over the heat element, be it electric or fire. I have had great success by placing cloves of garlic and pineapple juice in this water.
You can then place your food on the racks above the heat element. If you have a cook book, follow the suggested time period for the meat. Another way to make sure you meal is properly cooked it to use a meat thermometer.
A great way to prepare fantastic meals for your family and friends is thru the use of a water smoker. If you take your time, use well soaked wood, and keep a pan of water under the meat being cooked, you may surprise your guests with the super flavor you can create.
You will find that there are a number of foods that lend themselves to cooking with a water smoker. Turkey, chicken, and pork will taste great when cooked with the proper woods in a smoker.
When you cook salmon and other fish, you can smoke these fish and keep the moisture and protect the taste that might be destroyed with other cooking methods. Using a water smoker, you can prepare these fish with great taste, very moist and that have highest nutritional value.
One can even prepare vegetables with lots of flavor in a good smoker. The vegetables will also retain much of the nutritional value that is lost with other cooking methods.
How Easy Is A Water Smoker?
You can serve flavorful meals and create great parties by using a water smoker. To get ready for a party, get the wood that provides the best taste for the meat that you will be cooking. The wood should be soaked over night in a bucket of water. If you use an electric smoker, place the wood around the elements before starting the smoker. Otherwise, lay the wood around your fire as you want this wood to generate smoke, not fire.
One way to ensure that your meat is very juicy is to place a container of water over the heat element, be it electric or fire. I have had great success by placing cloves of garlic and pineapple juice in this water.
You can then place your food on the racks above the heat element. If you have a cook book, follow the suggested time period for the meat. Another way to make sure you meal is properly cooked it to use a meat thermometer.
A great way to prepare fantastic meals for your family and friends is thru the use of a water smoker. If you take your time, use well soaked wood, and keep a pan of water under the meat being cooked, you may surprise your guests with the super flavor you can create.
The Ultimate Cheeseburger on a Grill
The grill is a very nostalgic thing. Most people remember their fathers standing over the grill during the summer and braving the huge flames to turn out some burnt hot dogs and shriveled hockey pucks posing as hamburgers. Those simple items have advanced now and some people make their teriyaki tofu with asparagus spears. Some like to cook other meats like pork chops and steaks in place of hamburgers and brats and other sausages instead of simple hot dogs. I'm a huge chicken fan myself. But every once in a while I like to revisit my childhood and wrap my lips around a great burger. I don't have my father's grill. My grill runs off of gas and is easily controlled. His was a fire hazard that made a huge mess each time it was lit.
The convenience of the gas grill prompted me to a play around with some burger recipes frequently until I found one that I absolutely love. It's ridiculously simple and utterly fantastic. This burger recipe is a thick and juicy beef burger smothered in Monterey jack and white cheddar cheese with grilled onions and a toasted bun. I even threw in a chipotle mayonnaise with a lot of black pepper for an extra kick.
Ultimate Grilled Cheeseburgers:
This burger is going to be screaming with bold flavors. At the store, pay attention to the fat content of your hamburger. I don't necessarily care for one cut of beef over the other for this recipe. Ground round, chuck, whatever you can find will work just fine. Make sure it has at least 20% fat content, however. Next, we'll need a small bottle of liquid smoke, a bottle of Worcestershire sauce, an big onion, (yellow, white, red, it doesn't matter) a can of chipotle peppers, white cheddar and jack cheese, mayonnaise if you don't have it. Be sure to pick up your favorite hamburger buns. And if you want anymore fixings like lettuce, tomato, pickles, then be sure to grab them.
Mixing the burgers should be easy. Just place the meat into a big bowl, add 1 tablespoon of liquid smoke, 1 tablespoon of Worcestershire sauce and some salt and pepper to taste. And my secret ingredient for holding these burgers together is 1 medium sized egg. These amounts are based on 1 pound of beef. For every extra pound, add another tablespoon and another egg. 1 pound should yield approximately 4 burgers. After mixed, begin to form the burger shape and place on a platter or cookie sheet.
Turn your grill to medium and let it heat up for 10 minutes or so. While the grill's getting warm, we want to mix that chipotle mayonnaise. In a blender, mix 1 cup of mayo with 3 of the chipotle peppers and some of the red sauce in the can, then add some black pepper to taste and blend together. If you want, you can spruce this up with anything in your house: mustard, lime juice, bourbon, etc. This recipe is really spicy so if you're concerned with the heat, just use 1 or 2 peppers.
Peel your onion and cut it in slices about ¼ inches thick. Make sure to place these onions on your grills racks with the burgers. Turn then when you turn the burgers. Once the grill is hot, place the burgers on. They should cook relatively quickly and the fire will begin to flame broil the burgers when the fat starts to drip out. Let them cook for 5 minutes per side, cut the heat completely off, and add the cheese to each burger. I use a lot of cheese and let it melt on for about 5 minutes. Also, before closing the lid with the heat off, place your hamburger burns, cut side down, on the grill racks to let them get toasted. Brush the buns with the chipotle mayonnaise and build the burger you want. These burgers are amazing and you will definitely want more than one.
The convenience of the gas grill prompted me to a play around with some burger recipes frequently until I found one that I absolutely love. It's ridiculously simple and utterly fantastic. This burger recipe is a thick and juicy beef burger smothered in Monterey jack and white cheddar cheese with grilled onions and a toasted bun. I even threw in a chipotle mayonnaise with a lot of black pepper for an extra kick.
Ultimate Grilled Cheeseburgers:
This burger is going to be screaming with bold flavors. At the store, pay attention to the fat content of your hamburger. I don't necessarily care for one cut of beef over the other for this recipe. Ground round, chuck, whatever you can find will work just fine. Make sure it has at least 20% fat content, however. Next, we'll need a small bottle of liquid smoke, a bottle of Worcestershire sauce, an big onion, (yellow, white, red, it doesn't matter) a can of chipotle peppers, white cheddar and jack cheese, mayonnaise if you don't have it. Be sure to pick up your favorite hamburger buns. And if you want anymore fixings like lettuce, tomato, pickles, then be sure to grab them.
Mixing the burgers should be easy. Just place the meat into a big bowl, add 1 tablespoon of liquid smoke, 1 tablespoon of Worcestershire sauce and some salt and pepper to taste. And my secret ingredient for holding these burgers together is 1 medium sized egg. These amounts are based on 1 pound of beef. For every extra pound, add another tablespoon and another egg. 1 pound should yield approximately 4 burgers. After mixed, begin to form the burger shape and place on a platter or cookie sheet.
Turn your grill to medium and let it heat up for 10 minutes or so. While the grill's getting warm, we want to mix that chipotle mayonnaise. In a blender, mix 1 cup of mayo with 3 of the chipotle peppers and some of the red sauce in the can, then add some black pepper to taste and blend together. If you want, you can spruce this up with anything in your house: mustard, lime juice, bourbon, etc. This recipe is really spicy so if you're concerned with the heat, just use 1 or 2 peppers.
Peel your onion and cut it in slices about ¼ inches thick. Make sure to place these onions on your grills racks with the burgers. Turn then when you turn the burgers. Once the grill is hot, place the burgers on. They should cook relatively quickly and the fire will begin to flame broil the burgers when the fat starts to drip out. Let them cook for 5 minutes per side, cut the heat completely off, and add the cheese to each burger. I use a lot of cheese and let it melt on for about 5 minutes. Also, before closing the lid with the heat off, place your hamburger burns, cut side down, on the grill racks to let them get toasted. Brush the buns with the chipotle mayonnaise and build the burger you want. These burgers are amazing and you will definitely want more than one.
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