What could be easier than going to the refrigerator, pulling out the plastic container you put last night's leftovers in, and popping it into the microwave for a quick zap? Instant hot meal in three minutes. Also, depending on the kind of container, instant shot of potentially toxic chemicals.
Clear polycarbonate plastic containers marked with a number 7 on the bottom, like most plastic baby bottles, can leach bisphenol A, the known hormone disrupter, cancer causer in lab animals, and possible source of hyperactivity and other behavioral disorders in children. So number 7 plastics are a no-no. Second, plastic foams-like those used in coffee cups, food containers from fast food restaurants, and instant soups and noodle products-are made of number 6 polystyrene. Styrene is known to leach from such containers. It is a possible hormone and reproductive system disrupter and is listed as a possible carcinogen by the International Agency for Research ÿon Cancer. Third, flexible plastics made of polyvinyl chloride (PVC), marked with the number 3 on the bottom, contain phthalate compounds, including DEHP, which is linked to a host of problems with the liver, kidney, and spleen and is banned in Europe.
These plastics are not good things to have around the house--much less the kitchen--but that's often where you find them. That stretchy, sticky plastic film you wrap the kids' sandwiches in and use to cover leftovers? It's more than likely PVC film loaded with phthalate. Those clear plastic containers some deli foods come in? They've got bisphenol A in them. Think of these chemicals as evil genies hiding in your containers and wraps. Pop any of these things into the microwave--which is what many of us do all the time--and you're essentially setting those genies free.
ÿThere are two simple solutions to this problem. The first is to make sure that any plastics you use in your kitchen are marked number I, 2, 4, or 5. These are the safest ones. For example, there are some brands of cling wrap, bags, and containers that are made of safer plastics. The problem is the boxes they come in don't often say which number plastic they use. But there are lots of common brand versions of these products that are safe, far more than we can list here. So here's my tip: Go to Green Guide, the Web site run by National Geographic magazine (thegreenguide.com). Click on the section called "Buying Guides," and then click on "Plastic Containers" under "Kitchen." That's where you'll find an extensive list of which are safe and which are not.
My own choice, however, is just to use glass containers. I ÿbypass the plastic problem altogether. With clear glass, I know I'm working with a recyclable material, that they'll get safely clean when I wash them, and that I don't have to keep buying more every few weeks. And when I open the refrigerator door and look at the glass containers in there, I know immediately what's in them.
Article Source: http://EzineArticles.com/?expert=Sloan_Barnett
Friday, October 31, 2008
What Weather? Fire Up the Grill!
The temperature outside really doesn't matter. As long as you've got some shelter, and/or warm clothes, don't let fall or winter stop you from enjoying the great taste of food right off the grill.
One thing you can do that will keep your exposure to the elements to a minimum is to make sure you have your steaks, burgers, etc. ready to go when the fire is ready. The easiest thing you can do to make your cooking time a bit less, is to make sure you're not putting cold meat on a hot grill!
Even in the warm weather, many folks fail to allow their burgers, steaks or what-ever, come to room temperature before they head out to the grill. As any good griller will tell you, the colder the meat you put on the grill, the longer it takes to cook.
So how do you handle the temperature situation? Pretty simple really. Here are the steps I go through to insure I've got the cook times down to a minimum if grilling.
- Pull the meat, and put your seasonings or rubs on the meat, then let it sit on the counter while you go out and prepare the grill.
- Simply allowing your meats to slowly come to room temperature, you'll be able to cut your grilling time by 15-20 minutes over the guy that puts his steaks directly from the refrigerator to the grill.
- If you follow the above tip, your meat will cook more evenly, and you'll spend a lot less time "out in the cold".
Remember, the closer to room temperature your meat is, the less time you'll spend outside waiting for the food to get done. Isn't it surprising what one little change in your routine can speed up your grilling process?
Article Source: http://EzineArticles.com/?expert=Pete_Egeler
One thing you can do that will keep your exposure to the elements to a minimum is to make sure you have your steaks, burgers, etc. ready to go when the fire is ready. The easiest thing you can do to make your cooking time a bit less, is to make sure you're not putting cold meat on a hot grill!
Even in the warm weather, many folks fail to allow their burgers, steaks or what-ever, come to room temperature before they head out to the grill. As any good griller will tell you, the colder the meat you put on the grill, the longer it takes to cook.
So how do you handle the temperature situation? Pretty simple really. Here are the steps I go through to insure I've got the cook times down to a minimum if grilling.
- Pull the meat, and put your seasonings or rubs on the meat, then let it sit on the counter while you go out and prepare the grill.
- Simply allowing your meats to slowly come to room temperature, you'll be able to cut your grilling time by 15-20 minutes over the guy that puts his steaks directly from the refrigerator to the grill.
- If you follow the above tip, your meat will cook more evenly, and you'll spend a lot less time "out in the cold".
Remember, the closer to room temperature your meat is, the less time you'll spend outside waiting for the food to get done. Isn't it surprising what one little change in your routine can speed up your grilling process?
Article Source: http://EzineArticles.com/?expert=Pete_Egeler
Wednesday, October 29, 2008
Product Review - Robin Hood Best For Blending Flour
Homemade gravy without lumps? White sauce without fat? That's the kind of question that crossed my mind when I came across Robin Hood's Best For Blending Flour. The company calls it "a granular flour that blends easier into wet or dry ingredients" and "an ideal thickening agent for sauces and gravies". Sounds good, but does it live up to its description?On the whole, yes.
I first tried RHBFBF (that's the quickest way to refer to it!) for thickening gravy. Two tablespoons of it dissolved easily into a cup of combined turkey drippings and water, and as I heated and stirred, it all turned into a not too thick, not too thin gravy. (Next time, though, I'd use broth instead of water, purely for more flavor.)
To make white sauce, I whisked two tablespoons of RHBFBF into a cup of cold milk and heated it, whisking all the time. As before, the flour disappeared into the liquid instantly, but the mixture took time and heat to thicken. And I did have to keep stirring. Still, it was a gentler, less complicated process than melting fat and blending the flour in before the milk. And once I'd added the usual seasonings, nobody missed the fat in the sauce. The packaging says RHBFBF also makes "a light and crispy coating for meat, chicken, fish and vegetables", so I gave that a shot, too. I mixed a couple of tablespoons of it with a packet of Bovril (vegetable flavor), and coated two chicken legs in it. Then I oven-fried them (skin side down in a pan containing a little hot fat, brushing the upper side with the pan juices, at 350° for 45 minutes). Though this isn't going to replace Shake 'n' Bake, it does form an even, golden brown crust. It also worked on fried zucchini slices - the flour didn't come off in the hot oil, but stuck to the zucchini and browned it nicely. RHBFBF can substitute for an equal amount of all-purpose flour, but at about $4 a pound, it's too expensive to use for regular baking. Used sparingly to thicken sauces and coat food, however, it's good value and a handy product to have around.
Article Source: http://EzineArticles.com/?expert=Jane_Wangersky
I first tried RHBFBF (that's the quickest way to refer to it!) for thickening gravy. Two tablespoons of it dissolved easily into a cup of combined turkey drippings and water, and as I heated and stirred, it all turned into a not too thick, not too thin gravy. (Next time, though, I'd use broth instead of water, purely for more flavor.)
To make white sauce, I whisked two tablespoons of RHBFBF into a cup of cold milk and heated it, whisking all the time. As before, the flour disappeared into the liquid instantly, but the mixture took time and heat to thicken. And I did have to keep stirring. Still, it was a gentler, less complicated process than melting fat and blending the flour in before the milk. And once I'd added the usual seasonings, nobody missed the fat in the sauce. The packaging says RHBFBF also makes "a light and crispy coating for meat, chicken, fish and vegetables", so I gave that a shot, too. I mixed a couple of tablespoons of it with a packet of Bovril (vegetable flavor), and coated two chicken legs in it. Then I oven-fried them (skin side down in a pan containing a little hot fat, brushing the upper side with the pan juices, at 350° for 45 minutes). Though this isn't going to replace Shake 'n' Bake, it does form an even, golden brown crust. It also worked on fried zucchini slices - the flour didn't come off in the hot oil, but stuck to the zucchini and browned it nicely. RHBFBF can substitute for an equal amount of all-purpose flour, but at about $4 a pound, it's too expensive to use for regular baking. Used sparingly to thicken sauces and coat food, however, it's good value and a handy product to have around.
Article Source: http://EzineArticles.com/?expert=Jane_Wangersky
Beware of Costly Cookware
Home Shopping Chef says "beware of costly cookware"
It has been over twenty years since I heard about the myth that Great cookware, makes a Great cook. The truth is, while bad cookware can play an important part of the end result of our culinary endeavors, it is not the sole reason why most of us fail at our culinary creations. Back in 1983 I was attending Culinary School in the Northeast of the United States, and at this time, there were only five accredited culinary schools in the U.S. While the passion and hobby of cooking was still alive and well in this Country, the thought of becoming a trained Chef and pursuing a career was not on the radar of American Trades. In fact, at this time the two top trade schools in America were for becoming an electrician or a plumber. Now you can only imagine that the cookware that we were using and the technology that was available does not compare to what we have today. Not to mention the gadgets and quick and easy systems like search engines for recipes and TV cooking shows. All of this is a blessing to my beloved trade, and I welcome any and all who would like to become a better cook.
The one thing that seemly gets lost in this rapid advancement of technology is the basic principles of just how to cook. If you really want to become a better cook and watch your culinary imagination soar to new heights, you must first decide that you are willing to learn the basic how's and why's of this amazing trade. Keep in mind that every recipe has been done, and the reason that some turn out better than others, is the basic understanding of the chemistry that is involved with blending ingredients.
The average person or Family cooks at home 1/1/2 times per week. This means you will have used your cookware less than 80 times in the course of one year. Now, it is my wish and hope that more people begin to cook at home, but do to lack of success in the kitchen as well as our busy schedules, it just not going to happen. So I pose to you the question, does it makes sense to have $5,000 worth of cookware collecting dust? I think not. You are much better off learning the proper way to cook with good quality cookware than believing that the expensive big time highly advertised cookware is going to make you a better cook. Take the time to learn the basics, and I promise you that you will soar to amazing levels of culinary delights.
You can find the basic how's and why's on my website at http://www.homeshoppingchef.com Here you will also be able to pick up great quality cookware at very affordable prices with no shipping and handling to your door.
Chef Brian Lewis Certified Trained Executive Chef
Article Source: http://EzineArticles.com/?expert=Brian_P_Lewis
Monday, October 20, 2008
Cooking Tips For Gas Grills
There are a few things every aspiring grille master out there should know when it comes to cooking tips for gas grills.
1. Make sure you give ample time to get the grill good and hot.
Once you light the grill you should always leave it on high for at least twenty minutes with the lid down. This gets the grill nice and pre-heated. This is important because the food will no stick to the grates and you will get a nice tasty char. It also adds to the experience to have nice restaurant grill marks on the food.
2. Be Patient, only flip your meat once
This step is crucial to cooking your meat nice and even. It can take a little time and practice to get right, but once you have it dialed in it makes all the difference in the world. There is nothing more disheartening then finding out that your beautiful rib eye is well done one side and bloody rare on the other.
3. Never, ever cut into the meat
This is probably the single most important thing to know when it comes to cooking tips for the gas grill. It is also the most common mistake. Do yourself a favor and learn to temp your meat without slicing into it. Once you make that incision you are just releasing all the juices. These juices are where all the flavor comes from.
*side note: The best way to learn how to temp meat without cutting into it is this: Take the tip of your thumb and touch it against each of the fingertips on the same hand. Don't push with any pressure, just touch them together. While touching each finger feel your hand at the base of your thumb (the same hand you are touching finger and thumb with). The firmness of this muscle represents a different temp for each finger. The temps are as follows:
Index Finger - Rare
Middle Finger - Medium Rare
Ring Finger - Medium
Pinky Finger - Well
4. Keep the lid closed
This also lends itself to a much more uniform temp when cooking meat. If the lid is constantly open it cools the air and forces the grates to do all the cooking. This leads to the meat becoming well done on the outside before it has a chance to cook inside.
5. Always wait 10-20 minutes after you take the meat off the grill before you serve it
This technique will lock in the juices and give them a chance to disperse back into the meat. This means when you cut into the meat to eat it, all the juices won't just flow out onto the plate where they do you no good.
If you follow these simple cooking tips for gas grills you will be the hit of the next barbeque for sure!
Article Source: http://EzineArticles.com/?expert=Lucy_Bushman
1. Make sure you give ample time to get the grill good and hot.
Once you light the grill you should always leave it on high for at least twenty minutes with the lid down. This gets the grill nice and pre-heated. This is important because the food will no stick to the grates and you will get a nice tasty char. It also adds to the experience to have nice restaurant grill marks on the food.
2. Be Patient, only flip your meat once
This step is crucial to cooking your meat nice and even. It can take a little time and practice to get right, but once you have it dialed in it makes all the difference in the world. There is nothing more disheartening then finding out that your beautiful rib eye is well done one side and bloody rare on the other.
3. Never, ever cut into the meat
This is probably the single most important thing to know when it comes to cooking tips for the gas grill. It is also the most common mistake. Do yourself a favor and learn to temp your meat without slicing into it. Once you make that incision you are just releasing all the juices. These juices are where all the flavor comes from.
*side note: The best way to learn how to temp meat without cutting into it is this: Take the tip of your thumb and touch it against each of the fingertips on the same hand. Don't push with any pressure, just touch them together. While touching each finger feel your hand at the base of your thumb (the same hand you are touching finger and thumb with). The firmness of this muscle represents a different temp for each finger. The temps are as follows:
Index Finger - Rare
Middle Finger - Medium Rare
Ring Finger - Medium
Pinky Finger - Well
4. Keep the lid closed
This also lends itself to a much more uniform temp when cooking meat. If the lid is constantly open it cools the air and forces the grates to do all the cooking. This leads to the meat becoming well done on the outside before it has a chance to cook inside.
5. Always wait 10-20 minutes after you take the meat off the grill before you serve it
This technique will lock in the juices and give them a chance to disperse back into the meat. This means when you cut into the meat to eat it, all the juices won't just flow out onto the plate where they do you no good.
If you follow these simple cooking tips for gas grills you will be the hit of the next barbeque for sure!
Article Source: http://EzineArticles.com/?expert=Lucy_Bushman
Baking With Kids
Most children love to create things, so it would be the rare child that doesn't want to get in the kitchen with mom and dad and find out what baking is all about. Kids get so excited about their creations; parents can encourage this by letting them help bake a cake. By helping in the kitchen, kids learn the basics of nutrition and cooking which will guide them the rest of their lives. It's also one of the best ways to spend quality time with your youngsters.
Pick out a simple cake recipe to get them started; a chocolate chip cake recipe is something that just about every child loves. Simple buttercream frosting that's brightly colored will keep their attention and be fun to frost the cake with. Candies, such as gumdrops, jelly beans and Lifesavers will bring out the artist in every child when they arrange them on the cake after it's frosted.
Go through the cake recipes with your child step-by-step and be sure and supervise any contact with the oven. Teach them how to measure correctly with measuring cups and spoons and the correct ways to mix the batter. If you have small children it's best that you use an electric mixer if one is called for.
After the cake has finished cooling, set up a frosting station with bowls of different colored frosting and different colorful, small candies. This is a great idea for slumber parties, also. Just use cup cakes instead of one large cake; each child can have their own little cake to decorate the way they like. And the kids will love eating their artistic creations!
So many parents don't get to spend much time with their children these days. Between work, school and activities, family time is put on the back burner. Take some time out of the rat race and spend it with your kids in the kitchen. Your children will be so proud of their baking accomplishments and you'll be creating memories that will last you and your children a lifetime.
Article Source: http://EzineArticles.com/?expert=Janet_Keene
Pick out a simple cake recipe to get them started; a chocolate chip cake recipe is something that just about every child loves. Simple buttercream frosting that's brightly colored will keep their attention and be fun to frost the cake with. Candies, such as gumdrops, jelly beans and Lifesavers will bring out the artist in every child when they arrange them on the cake after it's frosted.
Go through the cake recipes with your child step-by-step and be sure and supervise any contact with the oven. Teach them how to measure correctly with measuring cups and spoons and the correct ways to mix the batter. If you have small children it's best that you use an electric mixer if one is called for.
After the cake has finished cooling, set up a frosting station with bowls of different colored frosting and different colorful, small candies. This is a great idea for slumber parties, also. Just use cup cakes instead of one large cake; each child can have their own little cake to decorate the way they like. And the kids will love eating their artistic creations!
So many parents don't get to spend much time with their children these days. Between work, school and activities, family time is put on the back burner. Take some time out of the rat race and spend it with your kids in the kitchen. Your children will be so proud of their baking accomplishments and you'll be creating memories that will last you and your children a lifetime.
Article Source: http://EzineArticles.com/?expert=Janet_Keene
Powdered Milk is Versatile and Frugal
There is beauty to cooking with and using powdered milk. It is far more than just a powdering substance that sits on the shelf for years at time waiting for some major catastrophe to be removed and used. So what is it about powered milk that is so great?
Powdered milk is a powder made from dried (dehydrated) milk solids. Due to its low moisture content, powdered milk has a far longer shelf life than its liquid counterpart and does require refrigeration. At one time people shunned at the thought of powdered milk but today more and more people are embracing the wonders of milk solids.
Using powdered milk is economically friendly being that is not only cheaper, but, as mentioned earlier, it last longer than liquid milk. It is also good for stockpiling in cases of emergency. Using powdered milk is also economical because in the event that you run out of liquid milk, you can just run over to your pantry, instead of the store, and grab that box of milk solids. Imagine what you save in gas.
As far as cooking with powdered milk, it is definitely something you want to consider. And don't limit yourself with what you can do with it.
You can use powder milk to make macaroni and cheese. Think about it if you buy boxed mac and cheese, they use dried cheese which is what? Dairy, just like powdered milk and with the right ingredients you can create your own recipe using milk solids instead of liquid milk.
Powdered milk is frequently used in baking; in recipes where adding liquid milk would render the product too thin to be used. It is also a common in wherever fresh milk is not a viable option. You can also use it to make your own fat free cream soup base. And I would be remiss if I did not mention that you can also make sweetened condense milk and even sour cream with this handy and useful powder.
If your kids are chocolate or flavored milk fans, then powdered milk is a great way to provide them with all the healthy benefits of liquid milk while saving a few dollars by utilizing the powdered version for drinks that required milk. You can also use powdered milk to whipping cream, yogurt and other dairy items.
If your mother used powdered milk and you remember a watered down version of your favorite creamy white drink, don't let it stop you from trying it again. The taste has gotten better over the years and you really can't beat the economical value of powdered milk.
Article Source: http://EzineArticles.com/?expert=Susanne_M.
Powdered milk is a powder made from dried (dehydrated) milk solids. Due to its low moisture content, powdered milk has a far longer shelf life than its liquid counterpart and does require refrigeration. At one time people shunned at the thought of powdered milk but today more and more people are embracing the wonders of milk solids.
Using powdered milk is economically friendly being that is not only cheaper, but, as mentioned earlier, it last longer than liquid milk. It is also good for stockpiling in cases of emergency. Using powdered milk is also economical because in the event that you run out of liquid milk, you can just run over to your pantry, instead of the store, and grab that box of milk solids. Imagine what you save in gas.
As far as cooking with powdered milk, it is definitely something you want to consider. And don't limit yourself with what you can do with it.
You can use powder milk to make macaroni and cheese. Think about it if you buy boxed mac and cheese, they use dried cheese which is what? Dairy, just like powdered milk and with the right ingredients you can create your own recipe using milk solids instead of liquid milk.
Powdered milk is frequently used in baking; in recipes where adding liquid milk would render the product too thin to be used. It is also a common in wherever fresh milk is not a viable option. You can also use it to make your own fat free cream soup base. And I would be remiss if I did not mention that you can also make sweetened condense milk and even sour cream with this handy and useful powder.
If your kids are chocolate or flavored milk fans, then powdered milk is a great way to provide them with all the healthy benefits of liquid milk while saving a few dollars by utilizing the powdered version for drinks that required milk. You can also use powdered milk to whipping cream, yogurt and other dairy items.
If your mother used powdered milk and you remember a watered down version of your favorite creamy white drink, don't let it stop you from trying it again. The taste has gotten better over the years and you really can't beat the economical value of powdered milk.
Article Source: http://EzineArticles.com/?expert=Susanne_M.
Friday, October 17, 2008
Best Ways to Cook Microwave Bacon
Cooking meals in the microwave has become a very popular method when preparing food. More and more people are starting to realize the convenience these invaluable kitchen appliances are when preparing food in a hurry. That's why so many people are choosing to microwave bacon, to save time in the kitchen and cut down on the mess as well.
There are a few options available to you if you decide you want to microwave bacon for your meal. You can microwave bacon on a standard microwave safe plate, or you can purchase a microwave bacon tray. While both methods work well for cooking, many people prefer to use the microwave bacon tray not only for it's results, but for the fact that it is designed specifically for the job.
Microwave bacon trays come in a selection of styles and sizes. The main reason that many people prefer to use these trays over a standard plate, is that a bacon tray is designed to drain bacon grease away from the bacon making it not only healthier but more crisp as well. Most trays are designed with raised ridges that help keep the bacon away from the draining grease. The greased drains to a reservoir which holds the liquid and makes for easy disposal.
You do not however, have to have this item in order to microwave bacon successfully. Using a microwave safe plate and microwave safe paper towels, you can just as easily cook your bacon in the microwave and have it turn out beautifully. It may take some practice using this method in order to achieve the crispiness of bacon that so many people are fond of, but it can be done. The only real downsides to cooking your bacon this way is that the bacon may stick to the paper towels and be difficult to remove and the paper towels become saturated with bacon grease which can make for a messy clean up.
If you love the taste of bacon using one of these methods to microwave your bacon may be a good choice for you. If you choose to purchase a microwave bacon tray, you can often find them at stores that sell kitchen supplies for a very low price. And if you choose to use the plate method, just make sure the plate you use is indeed microwave safe, and you should have no problem at being successful.
Article Source: http://EzineArticles.com/?expert=Camilla_Bertelsen
There are a few options available to you if you decide you want to microwave bacon for your meal. You can microwave bacon on a standard microwave safe plate, or you can purchase a microwave bacon tray. While both methods work well for cooking, many people prefer to use the microwave bacon tray not only for it's results, but for the fact that it is designed specifically for the job.
Microwave bacon trays come in a selection of styles and sizes. The main reason that many people prefer to use these trays over a standard plate, is that a bacon tray is designed to drain bacon grease away from the bacon making it not only healthier but more crisp as well. Most trays are designed with raised ridges that help keep the bacon away from the draining grease. The greased drains to a reservoir which holds the liquid and makes for easy disposal.
You do not however, have to have this item in order to microwave bacon successfully. Using a microwave safe plate and microwave safe paper towels, you can just as easily cook your bacon in the microwave and have it turn out beautifully. It may take some practice using this method in order to achieve the crispiness of bacon that so many people are fond of, but it can be done. The only real downsides to cooking your bacon this way is that the bacon may stick to the paper towels and be difficult to remove and the paper towels become saturated with bacon grease which can make for a messy clean up.
If you love the taste of bacon using one of these methods to microwave your bacon may be a good choice for you. If you choose to purchase a microwave bacon tray, you can often find them at stores that sell kitchen supplies for a very low price. And if you choose to use the plate method, just make sure the plate you use is indeed microwave safe, and you should have no problem at being successful.
Article Source: http://EzineArticles.com/?expert=Camilla_Bertelsen
Top 10 Pasta Tips For Budding Italian Cooks
1. Shape up
Our first pasta tip is about understanding which pasta shapes to use with which pasta sauces and ingredients.
Long pasta shapes work best with seafood pasta recipes - such as those involving muscles, prawns and clams. This is because seafood dishes tend to be quite oily, and this oil helps the long pasta move around (so you can easily swirl it onto your fork!).
Meat and cheese pasta sauces meanwhile are better suited to small shapes; with their large, uneven surface areas, pastas like rigatoni, conchiglie (shells), penne and fusilli can physically hold more of that dribbly sauce - meaning fewer mishaps between dish and mouth.
The traditional exception to these pasta tips is, of course, spaghetti bolognese. My advice? Wear a napkin!
2. In the mix
Don't mix different pasta shapes in the same dish, because according to my Neapolitan wife this is nothing less than a sin. (Unless that is you're buying a packet of special pre-mixed shapes from Naples, in the south of Italy, to make pasta fagioli (bean pasta). Better get buying that plane ticket then!)
3. The perfect portion
100g or 3.5oz of pasta is the standard Italian serving for a one-person pasta meal. (If pasta is only the first course however - called 'primo piatto' in Italian - this amount will 50 to 80 grams.)
These weights may seem on the low side, but remember that pasta is full of carbohydrates and has a what you might call a 'fullness delay' of 10-20 minutes... meaning it takes your body this long after you stop eating to realise how full you are.
4. Water talk
When boiling pasta, use lots of water and don't forget the salt.
Fill your large pan with 1 quart/950ml of water for each 100g serving of pasta. Bring this to the boil, throw in the pasta, and when boiling again add the salt (one tablespoon, or a little less, for every 100g of pasta).
5. Wooden top
A little-known pasta tip, but a goodie: to stop your pan of pasta from boiling over you can just place a wooden spoon across the top. Bizarrely, this works... genius!
6. Overcooking = evil
Do not overcook pasta!
Packet pasta should be served 'al dente' (literally 'firm to the tooth'). To test if your packet pasta is ready, take a piece out of the pan and break it. If it's white inside, it's not ready.
Fresh pasta meanwhile is already soft, so usually needs between 3 and 5 minutes to cook (depending upon the type).
7. Sweet not sour
Does your bubbling tomato sauce taste sour? Pop in half a teaspoon of sugar. Its sweetness will counteract the natural acidity of the toms.
8. Treat basil nice
It's arguably the most-used herb in Italian cooking, so this pasta tip applies to numerous recipes: don't chop basil with a knife.
Horizontal 'tearing' (with your fingers) is better, as it doesn't turn the leaves to complete mush like downward slicing does.
9. Nothing on the side
Whilst Italians do eat pasta with bread (try not to think about all the carbs!), they never eat it alongside other foods such as salad. In Italy, pasta is 'il pasto' - the meal (or 'la portata' - the course).
10. Good to grate?
Do not grate cheese, parmesan or any other type of cheese, onto fish or seafood pasta meals.
This is simply not done in Italy, so if you ask for parmesan with a fish dish in an Italian restaurant you'll get very strange looks (just like you would if ordering a cappuccino, a breakfast drink, after 11am!).
And finally, for the wine...
When it comes to the wine to drink with your pasta (and food in general really), the basic rule is this: white wine for seafood and fish, and red for meat dishes.
Article Source: http://EzineArticles.com/?expert=Matt_Wade
Our first pasta tip is about understanding which pasta shapes to use with which pasta sauces and ingredients.
Long pasta shapes work best with seafood pasta recipes - such as those involving muscles, prawns and clams. This is because seafood dishes tend to be quite oily, and this oil helps the long pasta move around (so you can easily swirl it onto your fork!).
Meat and cheese pasta sauces meanwhile are better suited to small shapes; with their large, uneven surface areas, pastas like rigatoni, conchiglie (shells), penne and fusilli can physically hold more of that dribbly sauce - meaning fewer mishaps between dish and mouth.
The traditional exception to these pasta tips is, of course, spaghetti bolognese. My advice? Wear a napkin!
2. In the mix
Don't mix different pasta shapes in the same dish, because according to my Neapolitan wife this is nothing less than a sin. (Unless that is you're buying a packet of special pre-mixed shapes from Naples, in the south of Italy, to make pasta fagioli (bean pasta). Better get buying that plane ticket then!)
3. The perfect portion
100g or 3.5oz of pasta is the standard Italian serving for a one-person pasta meal. (If pasta is only the first course however - called 'primo piatto' in Italian - this amount will 50 to 80 grams.)
These weights may seem on the low side, but remember that pasta is full of carbohydrates and has a what you might call a 'fullness delay' of 10-20 minutes... meaning it takes your body this long after you stop eating to realise how full you are.
4. Water talk
When boiling pasta, use lots of water and don't forget the salt.
Fill your large pan with 1 quart/950ml of water for each 100g serving of pasta. Bring this to the boil, throw in the pasta, and when boiling again add the salt (one tablespoon, or a little less, for every 100g of pasta).
5. Wooden top
A little-known pasta tip, but a goodie: to stop your pan of pasta from boiling over you can just place a wooden spoon across the top. Bizarrely, this works... genius!
6. Overcooking = evil
Do not overcook pasta!
Packet pasta should be served 'al dente' (literally 'firm to the tooth'). To test if your packet pasta is ready, take a piece out of the pan and break it. If it's white inside, it's not ready.
Fresh pasta meanwhile is already soft, so usually needs between 3 and 5 minutes to cook (depending upon the type).
7. Sweet not sour
Does your bubbling tomato sauce taste sour? Pop in half a teaspoon of sugar. Its sweetness will counteract the natural acidity of the toms.
8. Treat basil nice
It's arguably the most-used herb in Italian cooking, so this pasta tip applies to numerous recipes: don't chop basil with a knife.
Horizontal 'tearing' (with your fingers) is better, as it doesn't turn the leaves to complete mush like downward slicing does.
9. Nothing on the side
Whilst Italians do eat pasta with bread (try not to think about all the carbs!), they never eat it alongside other foods such as salad. In Italy, pasta is 'il pasto' - the meal (or 'la portata' - the course).
10. Good to grate?
Do not grate cheese, parmesan or any other type of cheese, onto fish or seafood pasta meals.
This is simply not done in Italy, so if you ask for parmesan with a fish dish in an Italian restaurant you'll get very strange looks (just like you would if ordering a cappuccino, a breakfast drink, after 11am!).
And finally, for the wine...
When it comes to the wine to drink with your pasta (and food in general really), the basic rule is this: white wine for seafood and fish, and red for meat dishes.
Article Source: http://EzineArticles.com/?expert=Matt_Wade
5 Simple Tips For Cooking Amazing Beef Steaks at Your Backyard Grill Party
One of the most popular grilling foods is steak but it is easy to spoil when grilling outdoors. If you follow these 5 top tips, you can learn how you can produce amazing beef steaks every time!
Tip number one
This one is a no-brainer - choose and use quality ingredients. If you buy an inferior quality cut from a cheap source, it shows. The meat will be tough and lacking in flavor no matter how you cook it. Buy a quality cut from a quality supplier. A good steak will be tender and tasty so whatever you do to it you will be starting from a better position. Some of the better cuts are tenderloin, Porterhouse, T-Bone, top loin, rib, top sirloin, ribeye, chuck eye and chuck top blade steaks.
Tip number two
Avoid flare-ups whilst cooking. Flare ups are caused when fat from the meat drips onto the burners and ignites, they can impart an unpleasant taste of burnt grease to an otherwise perfect beef steak. So make sure that you trim the fat from the steak before cooking; if you have followed step one, there will be very little to remove!
Tip number three
Turn the steak properly. Use turning tongs, NOT a fork. A fork will pierce the steak and it will lose juices from inside that enhance its flavor.
Tip number four
Marinade the beef before grilling. If you buy a tender, good quality steak, marinade for no more than two hours. That will be plenty of time for it to take up the flavors. If you have chosen a tougher cut or lower quality steak, you will need to marinade for longer, at least 6 hours to have any appreciable effect.
Tip number five
This one may take some practice before you get it right. Smoke the steak. On a gas grill, you will need to purchase or make a smoker box. Then decide on your hardwood chips for the flavour, hickory is a popular one but why not try something a little different like cedar or mesquite if you can get hold of them - talk to the guy in the store for advice. The chips will need to be soaked before use, but drained first so that they are not dripping. Smoke with the lid down for maximum effect.
And finally, I promised you five tips but here is another one for free! Use a thermometer to check the internal temperature, if you have set the grill heat too high, the steak may look cooked but the centre may not have achieved an appropriate internal temperature - 145 F is recommended as a minimum.
Good grilling!!
Article Source: http://EzineArticles.com/?expert=Kevin_Woodward
Tip number one
This one is a no-brainer - choose and use quality ingredients. If you buy an inferior quality cut from a cheap source, it shows. The meat will be tough and lacking in flavor no matter how you cook it. Buy a quality cut from a quality supplier. A good steak will be tender and tasty so whatever you do to it you will be starting from a better position. Some of the better cuts are tenderloin, Porterhouse, T-Bone, top loin, rib, top sirloin, ribeye, chuck eye and chuck top blade steaks.
Tip number two
Avoid flare-ups whilst cooking. Flare ups are caused when fat from the meat drips onto the burners and ignites, they can impart an unpleasant taste of burnt grease to an otherwise perfect beef steak. So make sure that you trim the fat from the steak before cooking; if you have followed step one, there will be very little to remove!
Tip number three
Turn the steak properly. Use turning tongs, NOT a fork. A fork will pierce the steak and it will lose juices from inside that enhance its flavor.
Tip number four
Marinade the beef before grilling. If you buy a tender, good quality steak, marinade for no more than two hours. That will be plenty of time for it to take up the flavors. If you have chosen a tougher cut or lower quality steak, you will need to marinade for longer, at least 6 hours to have any appreciable effect.
Tip number five
This one may take some practice before you get it right. Smoke the steak. On a gas grill, you will need to purchase or make a smoker box. Then decide on your hardwood chips for the flavour, hickory is a popular one but why not try something a little different like cedar or mesquite if you can get hold of them - talk to the guy in the store for advice. The chips will need to be soaked before use, but drained first so that they are not dripping. Smoke with the lid down for maximum effect.
And finally, I promised you five tips but here is another one for free! Use a thermometer to check the internal temperature, if you have set the grill heat too high, the steak may look cooked but the centre may not have achieved an appropriate internal temperature - 145 F is recommended as a minimum.
Good grilling!!
Article Source: http://EzineArticles.com/?expert=Kevin_Woodward
Monday, October 13, 2008
The Most Basic Way to Cook Quinoa
Many quinoa recipes use quinoa that has already been been cooked and prepared before including in a recipe. This is why you hear people talking about cooking quinoa twice. This basic way to cook quinoa is the most straightforward. You can use the finished quinoa as a side dish or a base to a main meal. It can also be mixed in with other salad ingredients for a very healthy meal.
Step 1
Rinse the quinoa in a fine sieve with cold water. Do this a second time to make sure the saponin coating is completely removed. If you have bought unprocessed quinoa it is very important to follow this soaking procedure.
Step 2
Measure out one cup of quinoa to two cups of water into a saucepan.
Step 3
Bring the mixture to the boil, stirring gently to ensure it does not stick to the pan. Once it boils, turn the temperature down and let it simmer for ten to fifteen minutes. If you want it crunchy then ten minutes will be enough - if you want it soft and fluffy then leave it to cook for longer. All the water should be absorbed while the quinoa is simmering. It will expand to two to three times its original size. Remove the pan from the heat.
Step 4
Your quinoa is now ready to serve as a substitute for rice with curry and other dishes. You can also include it as a part of one of your regular meals.
Article Source: http://EzineArticles.com/?expert=Ken_H_Jones
Step 1
Rinse the quinoa in a fine sieve with cold water. Do this a second time to make sure the saponin coating is completely removed. If you have bought unprocessed quinoa it is very important to follow this soaking procedure.
Step 2
Measure out one cup of quinoa to two cups of water into a saucepan.
Step 3
Bring the mixture to the boil, stirring gently to ensure it does not stick to the pan. Once it boils, turn the temperature down and let it simmer for ten to fifteen minutes. If you want it crunchy then ten minutes will be enough - if you want it soft and fluffy then leave it to cook for longer. All the water should be absorbed while the quinoa is simmering. It will expand to two to three times its original size. Remove the pan from the heat.
Step 4
Your quinoa is now ready to serve as a substitute for rice with curry and other dishes. You can also include it as a part of one of your regular meals.
Article Source: http://EzineArticles.com/?expert=Ken_H_Jones
Cooking - The Basics
I have been cooking for approx 40 years, and can produce mediocre, passable and excellent meals, depending on my mood, ingredients and motivation. I have found that most cooks tend to categorize their meals in the same way and it will be near on impossible to cook home meals every day of your life without sometimes (or often) producing just "filling the gap" meals.
The first steps to cooking often seems like a daunting task to the inexperienced cook. Looking at pictures of prepared dishes can be intimidating to a novice and create the feeling of being too advanced to attempt without help or assistance. There are a few basic principles involved in cooking that has not changed over the years and getting to know these principles is the first step towards being successful in your kitchen, without stress.
In spite of new techniques and cooking methods, these guidelines have never failed, i.e. beef, lamb and chicken can all successfully be cooked with onion, tomato and garlic (safe meals) and by adding wine, cream or yogurt, balsamic vinegar, soy sauce and a few herbs can be turned into "impress meals." Fish can impress without adding anything because it has such a distinctive flavor and aroma, although by adding a few simple ingredients like wine and cream can become real "wow" meals. It is so satisfying to experiment and produce a tasty dish, all it needs is a bit of courage and a glass of fine wine for settling the nerves.
When you start learning to cook get into the habit of smelling what you intend adding to your meat or vegetables. The stronger the smell, the less you need to add to enhance a simple dish. Garlic, pepper, herbs, soy sauce and wine or balsamic vinegar are so popular in cooking, but so often when used without restraint it can overpower whatever you are cooking. Rule of thumb is always, "less is better." It is easy to add a touch more than to try and disguise the overuse of flavorings. Test your dish while it is cooking by smell, if one aroma comes across stronger than the rest, it is probably too much.
Another tip in cooking, don't cook anything you don't particularly like eating yourself. I have found that I cook the things I love eating far better than those my guests expect to have on an "impress" plate. In this category artichokes are top of my list, my palate rejects the flavor and I will avoid cooking it at all costs.
Each item, meat or vegetables, has its own distinctive taste. An inexperienced cook should concentrate on cooking them individually to maintain their own favor rather than mixing what does not always combine well. Personally I would rather eat carrots that taste of carrot instead of heavy wine and spices or herbs. Although some combinations can really produce a "wow" meal, it takes some experimenting to achieve if you are not cooking from a recipe.
Now to recap; onion, tomato and garlic for the basis of most meat dishes. The adding of herbs and spices should be controlled by smell. Strong smell, use less. Taste and smell the dish while cooking. This gives a very good indication of the strength of your additives. And finally, stay with what you enjoy eating but by adding a little wine, cream or yogurt you can turn the dish into a "wow" dish and no longer be regarded as a beginner when it comes to cooking for others.
Article Source: http://EzineArticles.com/?expert=Cecil_Heim
The first steps to cooking often seems like a daunting task to the inexperienced cook. Looking at pictures of prepared dishes can be intimidating to a novice and create the feeling of being too advanced to attempt without help or assistance. There are a few basic principles involved in cooking that has not changed over the years and getting to know these principles is the first step towards being successful in your kitchen, without stress.
In spite of new techniques and cooking methods, these guidelines have never failed, i.e. beef, lamb and chicken can all successfully be cooked with onion, tomato and garlic (safe meals) and by adding wine, cream or yogurt, balsamic vinegar, soy sauce and a few herbs can be turned into "impress meals." Fish can impress without adding anything because it has such a distinctive flavor and aroma, although by adding a few simple ingredients like wine and cream can become real "wow" meals. It is so satisfying to experiment and produce a tasty dish, all it needs is a bit of courage and a glass of fine wine for settling the nerves.
When you start learning to cook get into the habit of smelling what you intend adding to your meat or vegetables. The stronger the smell, the less you need to add to enhance a simple dish. Garlic, pepper, herbs, soy sauce and wine or balsamic vinegar are so popular in cooking, but so often when used without restraint it can overpower whatever you are cooking. Rule of thumb is always, "less is better." It is easy to add a touch more than to try and disguise the overuse of flavorings. Test your dish while it is cooking by smell, if one aroma comes across stronger than the rest, it is probably too much.
Another tip in cooking, don't cook anything you don't particularly like eating yourself. I have found that I cook the things I love eating far better than those my guests expect to have on an "impress" plate. In this category artichokes are top of my list, my palate rejects the flavor and I will avoid cooking it at all costs.
Each item, meat or vegetables, has its own distinctive taste. An inexperienced cook should concentrate on cooking them individually to maintain their own favor rather than mixing what does not always combine well. Personally I would rather eat carrots that taste of carrot instead of heavy wine and spices or herbs. Although some combinations can really produce a "wow" meal, it takes some experimenting to achieve if you are not cooking from a recipe.
Now to recap; onion, tomato and garlic for the basis of most meat dishes. The adding of herbs and spices should be controlled by smell. Strong smell, use less. Taste and smell the dish while cooking. This gives a very good indication of the strength of your additives. And finally, stay with what you enjoy eating but by adding a little wine, cream or yogurt you can turn the dish into a "wow" dish and no longer be regarded as a beginner when it comes to cooking for others.
Article Source: http://EzineArticles.com/?expert=Cecil_Heim
Tarragon - 5 Ways (Plus 1) To Use This Truly Fine Herb
Tarragon is one of my favorite herb additions to my meals. I like the sweetness that this herb imparts in food. Tarragon is also known as Dragon's Wort, which is a name strange enough to make me think of witches brews and the like.
There are two types of tarragon - French and Russian. The French has the stronger flavor of the two, which is predominately anise. Tarragon is characteristic of French cooking also. The Russian version can be grown from seed, but has a weaker flavor. Tarragon is one of the prime ingredients in Fine Herbes, which I think is quite appropriate.
Here are five ideas to add a little tarragon to your life.
Sauces: Bernaise sauce is a classic example. Tarragon is the star here for sure. I also add a bit to other cream style sauces that I make for fish and chicken dishes in particular. Just a little goes a long way to imparting some special flavor.
Vinegar: Add sprigs to Tarragon to a quality vinegar to make your own infused product. Please remember to store properly so the vinegar doesn't not become contaminated - a cool place and not for longer than a few weeks.
Butter: I make a bread loaf that is a family favorite. It is really simple. Take a loaf of Italian, French (whichever your prefer) and cut slices not quite through the bottom of the loaf. Spread a little butter/margarine on each slice. Spread the top of the loaf with butter/margarine. Sprinkle with garlic powder, tarragon, parsley flakes (fresh doesn't work well with this recipe), grated Parmesan cheese, and a bit of paprika. Wrap in foil and bake at 325 degrees for 20 minutes or until heated. Uncover the top of the loaf and bake another 5 minutes.
Mustard: I make a sauce to serve with cocktail sausages that includes Dijon mustard, parsley, and tarragon. I add to taste so the tarragon isn't the prime taste, but comes through subtly.
Mushrooms: One of my favorite ways to prepare mushrooms is to saute them in melted butter, with some added Sherry, fresh garlic, and tarragon. The flavor is so special and spooned over a grilled sirloin is a perfect finish.
And an extra bonus: Saute garlic and green onions in olive oil with tarragon, parsley, ground black pepper and a touch of lemon peel. Brush it over the outside of your chicken before you roast it. Divine flavor and aroma will be yours.
Article Source: http://EzineArticles.com/?expert=Judy_Ferril
There are two types of tarragon - French and Russian. The French has the stronger flavor of the two, which is predominately anise. Tarragon is characteristic of French cooking also. The Russian version can be grown from seed, but has a weaker flavor. Tarragon is one of the prime ingredients in Fine Herbes, which I think is quite appropriate.
Here are five ideas to add a little tarragon to your life.
Sauces: Bernaise sauce is a classic example. Tarragon is the star here for sure. I also add a bit to other cream style sauces that I make for fish and chicken dishes in particular. Just a little goes a long way to imparting some special flavor.
Vinegar: Add sprigs to Tarragon to a quality vinegar to make your own infused product. Please remember to store properly so the vinegar doesn't not become contaminated - a cool place and not for longer than a few weeks.
Butter: I make a bread loaf that is a family favorite. It is really simple. Take a loaf of Italian, French (whichever your prefer) and cut slices not quite through the bottom of the loaf. Spread a little butter/margarine on each slice. Spread the top of the loaf with butter/margarine. Sprinkle with garlic powder, tarragon, parsley flakes (fresh doesn't work well with this recipe), grated Parmesan cheese, and a bit of paprika. Wrap in foil and bake at 325 degrees for 20 minutes or until heated. Uncover the top of the loaf and bake another 5 minutes.
Mustard: I make a sauce to serve with cocktail sausages that includes Dijon mustard, parsley, and tarragon. I add to taste so the tarragon isn't the prime taste, but comes through subtly.
Mushrooms: One of my favorite ways to prepare mushrooms is to saute them in melted butter, with some added Sherry, fresh garlic, and tarragon. The flavor is so special and spooned over a grilled sirloin is a perfect finish.
And an extra bonus: Saute garlic and green onions in olive oil with tarragon, parsley, ground black pepper and a touch of lemon peel. Brush it over the outside of your chicken before you roast it. Divine flavor and aroma will be yours.
Article Source: http://EzineArticles.com/?expert=Judy_Ferril
Tuesday, October 7, 2008
Choosing The Right Fondue Set
So you’ve heard about how easy and delicious fondue is and now you want to learn to cook it? Well first you’ll need to get a decent fondue set.
There is such a huge variety of fondue sets out there you may have trouble deciding what’s right for you. There are three main types of fondue (cheese, chocolate, and meat), and each set may cater to a particular type. Although most modern fondue sets will work for all types of fondue.
No matter which set you choose, it will probably include a pot, fondue forks, a stand on which the pot will rest, and some sort of heat source. There are two main types of heat sources for fondue pots: fuel based or electricity based.
Fuel based fondue pots will use denatured alcohol, sterno cans, or some other type of liquid fuel. The fuel is lit underneath the pot and in some cases can be adjusted to control the heat. Fuel based fondue pots work best when they are made from a ceramic material. This allows for better heat distribution. Make sure you keep an extinguisher on hand if you are going to be using an open flame in the house.
Fuel fondue sets are handy because they can be moved into locations that electric cords can’t reach. Like taking it outside for a nice little picnic or a romantic dinner under the stars.
Electricity based fondue pots are made from metal and usually have a nonstick surface that really comes in handy for cleaning. Temperature control is also extremely easy with an electric fondue pot, simply turn the knob until you get it perfect. These pots work the best for hot oil and meat fondue.
Some electric fondue pots have fairly short cords. You might need to hook up an extension cord to reach from the table to an outlet. If you do this, put the fondue set in the middle of the table so no one trips over the cord and spills hot fondue on themselves. Fortunately, for this reason many electric fondue sets have magnetic cords that break away if they are pulled.
You might see small fondue pots that are made specifically for chocolate fondue. These pots will use a tea-light candle instead of electricity or fuel.
When you are ready to buy your set, look for a nice sturdy one that is able to do the type(s) of fondue you are interested in. Some sets even have interchangeable metal and ceramic pots that use the same base.
Most sets will come with special fondue forks that have colors on the handle so that everyone knows whose fork is whose.
Before buying a fondue set, you would also be wise to check online to see if the set you are interested in has received good buyer reviews.
Keep in mind that one fondue pot can comfortably feed no more than six people. If you are going to have more guests, you might want to have more than one fondue pot.
Article Source: http://www.articlesnatch.com
There is such a huge variety of fondue sets out there you may have trouble deciding what’s right for you. There are three main types of fondue (cheese, chocolate, and meat), and each set may cater to a particular type. Although most modern fondue sets will work for all types of fondue.
No matter which set you choose, it will probably include a pot, fondue forks, a stand on which the pot will rest, and some sort of heat source. There are two main types of heat sources for fondue pots: fuel based or electricity based.
Fuel based fondue pots will use denatured alcohol, sterno cans, or some other type of liquid fuel. The fuel is lit underneath the pot and in some cases can be adjusted to control the heat. Fuel based fondue pots work best when they are made from a ceramic material. This allows for better heat distribution. Make sure you keep an extinguisher on hand if you are going to be using an open flame in the house.
Fuel fondue sets are handy because they can be moved into locations that electric cords can’t reach. Like taking it outside for a nice little picnic or a romantic dinner under the stars.
Electricity based fondue pots are made from metal and usually have a nonstick surface that really comes in handy for cleaning. Temperature control is also extremely easy with an electric fondue pot, simply turn the knob until you get it perfect. These pots work the best for hot oil and meat fondue.
Some electric fondue pots have fairly short cords. You might need to hook up an extension cord to reach from the table to an outlet. If you do this, put the fondue set in the middle of the table so no one trips over the cord and spills hot fondue on themselves. Fortunately, for this reason many electric fondue sets have magnetic cords that break away if they are pulled.
You might see small fondue pots that are made specifically for chocolate fondue. These pots will use a tea-light candle instead of electricity or fuel.
When you are ready to buy your set, look for a nice sturdy one that is able to do the type(s) of fondue you are interested in. Some sets even have interchangeable metal and ceramic pots that use the same base.
Most sets will come with special fondue forks that have colors on the handle so that everyone knows whose fork is whose.
Before buying a fondue set, you would also be wise to check online to see if the set you are interested in has received good buyer reviews.
Keep in mind that one fondue pot can comfortably feed no more than six people. If you are going to have more guests, you might want to have more than one fondue pot.
Article Source: http://www.articlesnatch.com
Chocolate Fondue Fountains: A Great Party Centerpiece
If you’ve been to a stylish wedding reception this year, you’ve probably seen everyone excitedly crowded around one table dipping strawberries into a chocolate fondue fountain.
These fountains have become extremely popular. And for good reason! It’s not every day you see a bubbling fountain of pure sweet chocolate, just waiting for you dip all manner of goodies into it. What kind of goodies you ask? How about cool strawberries, bananas, cookies, small chunks of cake, and cookies. And that’s just getting started. If you think something would taste good dipped in chocolate, you’re probably right.
Chocolate fondue fountains also smell wonderful. Your guests will be following their noses from the moment they get out of their cars until they find the table that you have set up for the fountain.
Another reason why chocolate fondue fountains are such a great party item is because they create a place for everyone to gather around. Kind of like a water cooler. If it was a water cooler of delicious melted chocolate, that is.
So we know that fondue fountains are a great choice for a large, fancy party. But they are actually a great choice for a kids party…or almost any party for that matter.
Less expensive fountains are available for around fifty dollars online or in some department stores. The very large, fancy fountains are more expensive (usually over a hundred dollars), but you might be able to rent one from a local caterer for a reasonable fee.
If you are buying a fountain, make sure it is sturdy, preferably with a stainless steel base. High quality fountains are usually quiet. Low quality fountains may make so much noise that it can even be irritating to stand next to them.
The fountains come with instructions for use. Be sure to follow these instructions carefully to ensure that everything works smoothly.
One instruction that you might not want to follow is mixing vegetable oil with the chocolate. This is to thin the chocolate out (which is very necessary), however, there is a better way to do that. And that would be Paramount Crystals. These are what the professionals use for thinning out chocolate. They are easier to get right than an oil mixture and will not affect the taste of the chocolate. Use an 8 oz bag for every 3 lbs of chocolate and you will be all set. You can buy paramount crystals at most stores that sell baking goods.
A quick warning: chocolate fondue fountains don’t do well outside…especially if it is windy. In fact, you may wind up with your guests being showered with chocolate if your not careful.
If this is an adult party, you can flavor the chocolate with some sort of flavored liquor. For example, Grand Marnier will give the chocolate a slightly orange flavor.
Everyone wants to throw a memorable party and chocolate fondue fountain is one of the best ways to make sure that your guests talk about your party for a long time.
Article Source: http://www.articlesnatch.com
These fountains have become extremely popular. And for good reason! It’s not every day you see a bubbling fountain of pure sweet chocolate, just waiting for you dip all manner of goodies into it. What kind of goodies you ask? How about cool strawberries, bananas, cookies, small chunks of cake, and cookies. And that’s just getting started. If you think something would taste good dipped in chocolate, you’re probably right.
Chocolate fondue fountains also smell wonderful. Your guests will be following their noses from the moment they get out of their cars until they find the table that you have set up for the fountain.
Another reason why chocolate fondue fountains are such a great party item is because they create a place for everyone to gather around. Kind of like a water cooler. If it was a water cooler of delicious melted chocolate, that is.
So we know that fondue fountains are a great choice for a large, fancy party. But they are actually a great choice for a kids party…or almost any party for that matter.
Less expensive fountains are available for around fifty dollars online or in some department stores. The very large, fancy fountains are more expensive (usually over a hundred dollars), but you might be able to rent one from a local caterer for a reasonable fee.
If you are buying a fountain, make sure it is sturdy, preferably with a stainless steel base. High quality fountains are usually quiet. Low quality fountains may make so much noise that it can even be irritating to stand next to them.
The fountains come with instructions for use. Be sure to follow these instructions carefully to ensure that everything works smoothly.
One instruction that you might not want to follow is mixing vegetable oil with the chocolate. This is to thin the chocolate out (which is very necessary), however, there is a better way to do that. And that would be Paramount Crystals. These are what the professionals use for thinning out chocolate. They are easier to get right than an oil mixture and will not affect the taste of the chocolate. Use an 8 oz bag for every 3 lbs of chocolate and you will be all set. You can buy paramount crystals at most stores that sell baking goods.
A quick warning: chocolate fondue fountains don’t do well outside…especially if it is windy. In fact, you may wind up with your guests being showered with chocolate if your not careful.
If this is an adult party, you can flavor the chocolate with some sort of flavored liquor. For example, Grand Marnier will give the chocolate a slightly orange flavor.
Everyone wants to throw a memorable party and chocolate fondue fountain is one of the best ways to make sure that your guests talk about your party for a long time.
Article Source: http://www.articlesnatch.com
Top 5 Tips to Keep Your Kitchen Cabinet Doors to Kitchen Countertops Organized
Busy with work, friends, family, and errands? Then, like most people, you probably have a difficult time cleaning your kitchen. Given a hard day’s work, it’s not realistic to deeply clean your kitchen cabinet doors, kitchen faucets and kitchen countertops. You’re not alone. I had this same problem – until I discovered these 5 kitchen cleaning tips.
1. Your first move should be to create a sense of organization for your kitchen. This is easier than it sounds: move items from your kitchen countertops into unused draw and cabinet space.
2. Next we bust the clutter. Determine the areas that dishes and other materials pile up in and make a concerted effort to clean these areas each day. Cleaning these areas will take less and less time as you get used to doing so.
3. Create a to do list that chronicles all the kitchen cleaning actions you need to take and put it in a highly visible place like on your kitchen cabinet doors or kitchen countertops. Commit to crossing at least one item off the list each day.
4. If you’re like most people, you’ll find cleaning your kitchen faucets and sinks troublesome. Before bed each night put the dirty dishes into the dishwasher. Next, simply wipe down your kitchen faucets and sinks.
5. Remember your kitchen tile. Using a non-coarse kitchen cleaner, wash the kitchen tile. The grout may require harsher scrubbing as dirt can stick there. However, you’ll need to clean the grout infrequently.
You’ll soon find that cleaning your kitchen is easy once you begin to follow these steps. Soon, you’re friends and family will marvel at how well you maintain your kitchen.
Article Source: http://www.articlesnatch.com
1. Your first move should be to create a sense of organization for your kitchen. This is easier than it sounds: move items from your kitchen countertops into unused draw and cabinet space.
2. Next we bust the clutter. Determine the areas that dishes and other materials pile up in and make a concerted effort to clean these areas each day. Cleaning these areas will take less and less time as you get used to doing so.
3. Create a to do list that chronicles all the kitchen cleaning actions you need to take and put it in a highly visible place like on your kitchen cabinet doors or kitchen countertops. Commit to crossing at least one item off the list each day.
4. If you’re like most people, you’ll find cleaning your kitchen faucets and sinks troublesome. Before bed each night put the dirty dishes into the dishwasher. Next, simply wipe down your kitchen faucets and sinks.
5. Remember your kitchen tile. Using a non-coarse kitchen cleaner, wash the kitchen tile. The grout may require harsher scrubbing as dirt can stick there. However, you’ll need to clean the grout infrequently.
You’ll soon find that cleaning your kitchen is easy once you begin to follow these steps. Soon, you’re friends and family will marvel at how well you maintain your kitchen.
Article Source: http://www.articlesnatch.com
Unique Ways to Take Control of Your Kitchen Organization
Looking for more space in your kitchen for dishes, pots, pans and utensils? Does it always seem like there’s been an explosion of dishes and cookware in your kitchen? If yes, then consider the following:
1. The Lazy Susan – A Cooks Best Friend
The Lazy Susan is made up of a collection of shelves, usually two or three, that can rotate. It can be found in a variety of sizes, but are often circular in nature. While they are often found on large kitchen tables, they can also be found between two kitchen cabinet doors in the corner. They are a great option to store small kitchen items on, including spices and commonly used utensils.
2. Hanging Pot Racks – Elegant Storage
Not only can hanging pot racks suspend your pots and pans from the ceiling in your kitchen and thus create more space, they can also serve as decorative center pieces in that they are often finely crafted iron and wood works.
3. Kitchen Cart – Convenience on Wheels
The kitchen cart, while not glamorous, can serve you well. Often made of wood, they can contain moveable shelves to make room for both large and small items, as well as kitchen cabinet doors and draws with which to place everything from cook books to appliances. Further, with the right cart, you could place your microwave on top of it, creating more counter space. In addition, many carts are on wheels, giving you flexibility with your kitchen layout.
4. Bakers Rack
Bakers racks, originally used by bakers to display and store baked goods, can be used to store not only food stuffs but also pots, pans and other cooking materials. They serve as shelving units that you can place discretely in the corner of your kitchen.
5. Kitchen Island
The resume of kitchen islands has expanded in recent decades. Sure, they are still used for food preparation, expanding your existing counter space, but they also can serve as a storage area for your kitchen utensils, pots, pans – whatever -with draws and cabinets. Some even contain refrigeration units, Lazy Susans, oven burners and even trash compactors, sinks and wine racks.
6. Utensil Tray
The utensil tray gos in your silverware draw. Containing a few small compartments, it will help you organize your utensils as well as other small items.
From the large bakers rack to the small utensil tray, you have a multitude of new opportunities to organize your kitchen. So make some space today and start the baking tomorrow!
Article Source: http://www.articlesnatch.com
1. The Lazy Susan – A Cooks Best Friend
The Lazy Susan is made up of a collection of shelves, usually two or three, that can rotate. It can be found in a variety of sizes, but are often circular in nature. While they are often found on large kitchen tables, they can also be found between two kitchen cabinet doors in the corner. They are a great option to store small kitchen items on, including spices and commonly used utensils.
2. Hanging Pot Racks – Elegant Storage
Not only can hanging pot racks suspend your pots and pans from the ceiling in your kitchen and thus create more space, they can also serve as decorative center pieces in that they are often finely crafted iron and wood works.
3. Kitchen Cart – Convenience on Wheels
The kitchen cart, while not glamorous, can serve you well. Often made of wood, they can contain moveable shelves to make room for both large and small items, as well as kitchen cabinet doors and draws with which to place everything from cook books to appliances. Further, with the right cart, you could place your microwave on top of it, creating more counter space. In addition, many carts are on wheels, giving you flexibility with your kitchen layout.
4. Bakers Rack
Bakers racks, originally used by bakers to display and store baked goods, can be used to store not only food stuffs but also pots, pans and other cooking materials. They serve as shelving units that you can place discretely in the corner of your kitchen.
5. Kitchen Island
The resume of kitchen islands has expanded in recent decades. Sure, they are still used for food preparation, expanding your existing counter space, but they also can serve as a storage area for your kitchen utensils, pots, pans – whatever -with draws and cabinets. Some even contain refrigeration units, Lazy Susans, oven burners and even trash compactors, sinks and wine racks.
6. Utensil Tray
The utensil tray gos in your silverware draw. Containing a few small compartments, it will help you organize your utensils as well as other small items.
From the large bakers rack to the small utensil tray, you have a multitude of new opportunities to organize your kitchen. So make some space today and start the baking tomorrow!
Article Source: http://www.articlesnatch.com
Wednesday, October 1, 2008
15 Basic Cooking Tips To Make Your Life Easier!
There are some basic cooking tips that anyone could learn and use to help out in the kitchen. With today's busy lifestyles becoming more prevalent, learning and using these basic cooking tips will save you time and headache.
The following fifteen is just a tiny handful of the many basic cooking tips that you could integrate into your everyday life to save time and money.
• Bacon: Reduce shrinkage by running cold water over it before frying.
• Beans: Stop gas attacks by adding a tablespoon of bicarbonate of soda in a big pot of beans while they are soaking.
• Boiled Eggs: Add some vinegar or a little salt to the boiling water when boiling eggs. This basic cooking tips will keep the egg in the shell if it cracks.
• Ripening Fruits and Vegetables: Put your unripe fruit and vegetables in a brown paper bag and place the bag in a dark cupboard for few day. Using this basic cooking tips is an excellent way to save money on fruits and vegetables that has to be ripened.
• Salads: Cut your iceberg lettuce into wedges instead of tearing salad greens to save some time making a salad.
• Spaghetti Sauce: Add a small pinch of bicarbonate of soda to your spaghetti sauce to lower the acid taste from the tomatoes.
• Corn: Place the corn directly into boiling water, and do not add salt. Do not boil corn for more than three minutes. Overcooking reduces the taste level.
• Frozen Vegetables: When they are stuck together, simply run boiling water over them.
• Grating Cheese: Freeze for twenty five minutes before grating. It will shred so much easier.
• Pancakes: Use a small amount of sugar in the batter and they will brown more quickly.
• Pie Pastry: Substitute one teaspoon of vinegar for one teaspoon of the cold water called for in the recipe and the pastry will be much flakier.
• Quick Sauces: Use condensed cream soups such as cream of mushroom, cream of chicken, cream of tomato, cream of celery, to make fast and easy sauces.
• Quick Tenderizer: Use vinegar as a meat tenderizer. Add a tablespoon to water when boiling meat or ribs for stews. This basic cooking tips will help tenderizer even the toughest meat.
• Wilted vegetables: Soak wilted veggies in two cups water, one tablespoon vinegar to help bring them back to life.
• Wooden Skewers: Soak all your wooden skewers in cold water for twenty minutes to prevent them from burning.
Inspiration could be considered to be one of the key ingredients to writing. Only if one is inspired, can one get to writing on any subject especially like cooking.
Use some of these basic cooking tips to make your life in the kitchen more enjoyable.
Article Directory: http://www.articledashboard.com
The following fifteen is just a tiny handful of the many basic cooking tips that you could integrate into your everyday life to save time and money.
• Bacon: Reduce shrinkage by running cold water over it before frying.
• Beans: Stop gas attacks by adding a tablespoon of bicarbonate of soda in a big pot of beans while they are soaking.
• Boiled Eggs: Add some vinegar or a little salt to the boiling water when boiling eggs. This basic cooking tips will keep the egg in the shell if it cracks.
• Ripening Fruits and Vegetables: Put your unripe fruit and vegetables in a brown paper bag and place the bag in a dark cupboard for few day. Using this basic cooking tips is an excellent way to save money on fruits and vegetables that has to be ripened.
• Salads: Cut your iceberg lettuce into wedges instead of tearing salad greens to save some time making a salad.
• Spaghetti Sauce: Add a small pinch of bicarbonate of soda to your spaghetti sauce to lower the acid taste from the tomatoes.
• Corn: Place the corn directly into boiling water, and do not add salt. Do not boil corn for more than three minutes. Overcooking reduces the taste level.
• Frozen Vegetables: When they are stuck together, simply run boiling water over them.
• Grating Cheese: Freeze for twenty five minutes before grating. It will shred so much easier.
• Pancakes: Use a small amount of sugar in the batter and they will brown more quickly.
• Pie Pastry: Substitute one teaspoon of vinegar for one teaspoon of the cold water called for in the recipe and the pastry will be much flakier.
• Quick Sauces: Use condensed cream soups such as cream of mushroom, cream of chicken, cream of tomato, cream of celery, to make fast and easy sauces.
• Quick Tenderizer: Use vinegar as a meat tenderizer. Add a tablespoon to water when boiling meat or ribs for stews. This basic cooking tips will help tenderizer even the toughest meat.
• Wilted vegetables: Soak wilted veggies in two cups water, one tablespoon vinegar to help bring them back to life.
• Wooden Skewers: Soak all your wooden skewers in cold water for twenty minutes to prevent them from burning.
Inspiration could be considered to be one of the key ingredients to writing. Only if one is inspired, can one get to writing on any subject especially like cooking.
Use some of these basic cooking tips to make your life in the kitchen more enjoyable.
Article Directory: http://www.articledashboard.com
Cookbook 2008- Few Cooking Tips
Almost every family has a treasured recipe, handed down through generations, that is not only beloved because it’s delicious, but because it evokes memories of favorite family get-togethers.
A family heirloom recipe book is a wonderful way to combine favorite dishes and family folklore. According to Cheryl Wolf, a performance artist and graphic design instructor at The New England Institute of Art, "Family recipes are a valuable resource for a family history. I have built an entire performance around my family's recipes and the stories they evoke! "Breaking bread" together is life-affirming. What better way to reach back and bring personal history to the present?"
Wolf adds, A family recipe is also a family history, and can be a wonderful work of folk art. For example, she says, take the opportunity to not only write down family recipes for generations to come, but include famous family stories (every family has them), photos and memorabilia as well.
But how to turn family culinary gems into actual recipes? Chef Peter Adams of the Illinois Institute of Art-Chicago has a few tips: Start with a family letter, asking everyone to send back one or more of their specialties by a particular date. Ask those who can to reply by email so you can cut and paste recipes right into your final document.
If you have a relative who never writes down recipes (it seems like all the best recipes are never written down), but rather cooks by "a dash of this, a little bit of that, consider having someone in your family be the helper, and prepare the dish along with them. Adams suggests the helper measure, guesstimate, and generally keeps track of how the dish is prepared, including cooking times and temperatures. The helper should also be sure to ask about consistency, color, texture and doneness. According to Adams, This last bit of information is always the most important part of passing along a recipe. Once you have a written recipe, prepare it again according to the directions, and adjust the recipe as necessary to get as close as possible to the original.
When you’re asking for recipes, provide everyone with a similar format. For example, ask family members to list the ingredients to be used in order, together with the quantities. Lay out the steps that are needed in order to make the item, and always add little comments about what to look for as the dish is prepared, and when it is done. It can be a lot of work, especially with recipes that were never written down. But, says Adams, ultimately its worth it because you be saving an important -- and delicious bit of your family history.
Once you have the recipes, you want to create a look for your cookbook that reflects your family. A simple way to do this, says Merry Epstein of The Art Institute of Phoenix, is to include family mementos or old photos, along with the recipes. A simple way to share one-of-a-kind memorabilia is to take them to a local copy center and make color copies.
You can use the color copies you make as background, and print a recipe over the photo, or have the recipe on one page, and a photo on the facing page. You can also create a collage using items such as blue ribbons (won for a cooking), tickets stubs or airplane tickets from a favorite trip that produced a great recipe, says Epstein.
For text, use simple fonts like Times Roman or Arial so that they are easy to read for all ages. Save decorative fonts for recipe titles or chapter headings. Consider creating a box -- with shading and borders -- for the recipe itself so that there is enough contrast between the recipe and any background artwork you use.
Epstein suggests writing an introduction about the cookbook, its organization and how family responded to the project. Be sure to date the book and have a table of contents so family and friends can easily find a favorite recipe. Here are a few of her suggestions for organizing recipes:
* by category, for example, appetizers, soups, salads, entrees and desserts
* by family, for example, grandmother, aunt and uncle, or cousin recipes
* by holiday, for example, favorite dishes for the 4th of July, Thanksgiving or Labor Day
To keep recipes easy to read and clean, consider putting them in plastic sleeves (available in craft and office supply stores) and then in 3-ring binders. Says Epstein, This way, you can add a new recipe every year.
Article Directory: http://www.articledashboard.com
A family heirloom recipe book is a wonderful way to combine favorite dishes and family folklore. According to Cheryl Wolf, a performance artist and graphic design instructor at The New England Institute of Art, "Family recipes are a valuable resource for a family history. I have built an entire performance around my family's recipes and the stories they evoke! "Breaking bread" together is life-affirming. What better way to reach back and bring personal history to the present?"
Wolf adds, A family recipe is also a family history, and can be a wonderful work of folk art. For example, she says, take the opportunity to not only write down family recipes for generations to come, but include famous family stories (every family has them), photos and memorabilia as well.
But how to turn family culinary gems into actual recipes? Chef Peter Adams of the Illinois Institute of Art-Chicago has a few tips: Start with a family letter, asking everyone to send back one or more of their specialties by a particular date. Ask those who can to reply by email so you can cut and paste recipes right into your final document.
If you have a relative who never writes down recipes (it seems like all the best recipes are never written down), but rather cooks by "a dash of this, a little bit of that, consider having someone in your family be the helper, and prepare the dish along with them. Adams suggests the helper measure, guesstimate, and generally keeps track of how the dish is prepared, including cooking times and temperatures. The helper should also be sure to ask about consistency, color, texture and doneness. According to Adams, This last bit of information is always the most important part of passing along a recipe. Once you have a written recipe, prepare it again according to the directions, and adjust the recipe as necessary to get as close as possible to the original.
When you’re asking for recipes, provide everyone with a similar format. For example, ask family members to list the ingredients to be used in order, together with the quantities. Lay out the steps that are needed in order to make the item, and always add little comments about what to look for as the dish is prepared, and when it is done. It can be a lot of work, especially with recipes that were never written down. But, says Adams, ultimately its worth it because you be saving an important -- and delicious bit of your family history.
Once you have the recipes, you want to create a look for your cookbook that reflects your family. A simple way to do this, says Merry Epstein of The Art Institute of Phoenix, is to include family mementos or old photos, along with the recipes. A simple way to share one-of-a-kind memorabilia is to take them to a local copy center and make color copies.
You can use the color copies you make as background, and print a recipe over the photo, or have the recipe on one page, and a photo on the facing page. You can also create a collage using items such as blue ribbons (won for a cooking), tickets stubs or airplane tickets from a favorite trip that produced a great recipe, says Epstein.
For text, use simple fonts like Times Roman or Arial so that they are easy to read for all ages. Save decorative fonts for recipe titles or chapter headings. Consider creating a box -- with shading and borders -- for the recipe itself so that there is enough contrast between the recipe and any background artwork you use.
Epstein suggests writing an introduction about the cookbook, its organization and how family responded to the project. Be sure to date the book and have a table of contents so family and friends can easily find a favorite recipe. Here are a few of her suggestions for organizing recipes:
* by category, for example, appetizers, soups, salads, entrees and desserts
* by family, for example, grandmother, aunt and uncle, or cousin recipes
* by holiday, for example, favorite dishes for the 4th of July, Thanksgiving or Labor Day
To keep recipes easy to read and clean, consider putting them in plastic sleeves (available in craft and office supply stores) and then in 3-ring binders. Says Epstein, This way, you can add a new recipe every year.
Article Directory: http://www.articledashboard.com
8 Simple Commonsense Cooking Tips
Do you get lumps in your white sauce? When making white sauce (béchamel) or any sauce that requires slow cooking to thicken use an egg whisk and you can increase the temperature (not too much though) to speed the process up.and you wont get any limps in it.
Turn your open barbeque into a gourment oven. Want to try a new barbeque recipe that requires a hood on the barbeque which you may not have. Try using a wok lid or any domed lid. This works very well indeed. Great for roasted meats when camping out.
Never buy frozen pastry again. Do you hate making short pastry. Use a kitchen whiz instead of the usual hand method. Use slightly less liquid than may be asked for in the recipe.Just run the whiz until all the pastry forms into a ball. If it wont form into a ball you may need just a touch more liquid. The liquid depends on what recipe you use for your pastry.
Do your scones look more like rock cakes ? Make your scones in a kitchen whiz. Many people just can't make scones no matter what. Usually the problem is too much handling. Using the whiz eliminates this problem.
Also try and make your scones as though people or the family are sitting at the table waiting. In other words the less time you take means less handling. The mixture should be quite moist not dry after you add the milk.
Turn onto a well floured board and top a few times with the tips of your fingers to draw the extra four in. This should only take you about 5-8 seconds. Gently pat into shape and cut into whatever shaped scones you want - round or square -whatever.
Scones seem to come out best when cooked in what is variously described as a rising oven. In other words turn your oven on not too long before you start to mix your scones and when they are put in the oven it still has not quite reached the required temperature.
I learnt this way of making scones when I was used to crew on a yacht when I was younger and the guys would want morning tea and see if they could cajole me into making some. Hence my reference to having a waiting audience. The oven was only a small benchtop gas oven and I would turn it on to its maximum temperature and then throw the flour butter and milk together. They were most impressed and I was most surprised at the result. I was not at all sure of my expertise in scone making as my mother could never make scones - hers were the ones that came out like bullets.
I did later convert my mother into making scones in the kitchen whiz when she was around 65 and she was amazed that she finally learnt to make a scone that was edible.
I might add that scones became a regular morning tea item
Are your curries chewy? Do you have trouble working out if a casserole or curry is cooked. When the oil (fat) rises the dish is cooked. All meat dish casseroles have some fat content and when this is released the meat is cooked.
Are you missing the magic ingredient? Have you ever cooked a curry or casserole and the flavour just needs a little something and you cant quite work out exactly what is needed. Maybe it seems as though the flavours don't quite go together. It is a small intangible ingredient that is lacking. Try a very small amount of sugar and you will be surprised how it seems to blend and mellow the flavours into a more harmonious combination. The flavours will cease to fight against each other.
Whoops have you ever slipped with the salt pot when cooking? Have you ever added just a touch too much salt to a recipe. Never add sugar to correct this try a squeeze of lemon juice.
I hate washing roasting pans. Do you like to have roasted potatoes occasionally but hate washing up the pan afterwards. Here is a simple easy method and it uses less fat. Cut each potato with the skin on, in half so that you have the largest cut area. Add a little margarine and spread it on the cut side of the potato. Then sprinkle with salt and pepper if you want.
Place the buttered potatoes buttered side down on a sheet of aluminium foil wrap. Fold the foil and seal. Add to a preheated hot oven 200 degrees centigrade and cook for approx half an hour. When cooked unwrap and gently peel the foil off the potatoes and serve. Throw the foil in the garbage and voila - lovely scrisp roasted potatoes and no mess.
Article Directory: http://www.articledashboard.com
Turn your open barbeque into a gourment oven. Want to try a new barbeque recipe that requires a hood on the barbeque which you may not have. Try using a wok lid or any domed lid. This works very well indeed. Great for roasted meats when camping out.
Never buy frozen pastry again. Do you hate making short pastry. Use a kitchen whiz instead of the usual hand method. Use slightly less liquid than may be asked for in the recipe.Just run the whiz until all the pastry forms into a ball. If it wont form into a ball you may need just a touch more liquid. The liquid depends on what recipe you use for your pastry.
Do your scones look more like rock cakes ? Make your scones in a kitchen whiz. Many people just can't make scones no matter what. Usually the problem is too much handling. Using the whiz eliminates this problem.
Also try and make your scones as though people or the family are sitting at the table waiting. In other words the less time you take means less handling. The mixture should be quite moist not dry after you add the milk.
Turn onto a well floured board and top a few times with the tips of your fingers to draw the extra four in. This should only take you about 5-8 seconds. Gently pat into shape and cut into whatever shaped scones you want - round or square -whatever.
Scones seem to come out best when cooked in what is variously described as a rising oven. In other words turn your oven on not too long before you start to mix your scones and when they are put in the oven it still has not quite reached the required temperature.
I learnt this way of making scones when I was used to crew on a yacht when I was younger and the guys would want morning tea and see if they could cajole me into making some. Hence my reference to having a waiting audience. The oven was only a small benchtop gas oven and I would turn it on to its maximum temperature and then throw the flour butter and milk together. They were most impressed and I was most surprised at the result. I was not at all sure of my expertise in scone making as my mother could never make scones - hers were the ones that came out like bullets.
I did later convert my mother into making scones in the kitchen whiz when she was around 65 and she was amazed that she finally learnt to make a scone that was edible.
I might add that scones became a regular morning tea item
Are your curries chewy? Do you have trouble working out if a casserole or curry is cooked. When the oil (fat) rises the dish is cooked. All meat dish casseroles have some fat content and when this is released the meat is cooked.
Are you missing the magic ingredient? Have you ever cooked a curry or casserole and the flavour just needs a little something and you cant quite work out exactly what is needed. Maybe it seems as though the flavours don't quite go together. It is a small intangible ingredient that is lacking. Try a very small amount of sugar and you will be surprised how it seems to blend and mellow the flavours into a more harmonious combination. The flavours will cease to fight against each other.
Whoops have you ever slipped with the salt pot when cooking? Have you ever added just a touch too much salt to a recipe. Never add sugar to correct this try a squeeze of lemon juice.
I hate washing roasting pans. Do you like to have roasted potatoes occasionally but hate washing up the pan afterwards. Here is a simple easy method and it uses less fat. Cut each potato with the skin on, in half so that you have the largest cut area. Add a little margarine and spread it on the cut side of the potato. Then sprinkle with salt and pepper if you want.
Place the buttered potatoes buttered side down on a sheet of aluminium foil wrap. Fold the foil and seal. Add to a preheated hot oven 200 degrees centigrade and cook for approx half an hour. When cooked unwrap and gently peel the foil off the potatoes and serve. Throw the foil in the garbage and voila - lovely scrisp roasted potatoes and no mess.
Article Directory: http://www.articledashboard.com
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