Although grilling outdoors is typically done in the warm months of summer, more and more diehards are extending this cooking activity to a year-round event. Of course, some of us are fortunate enough to live in climates where grilling is easily done in any month on the calendar. But anytime is a good time for some grilling!
But regardless of the season, it's important to keep your grill in fine working order so it's ready whenever the 'hankerin' for tasty BBQ strikes your fancy.
As Always, Safety First
By following some basic guidelines, you be assured your grill is in top-shape and many outdoor cooking sessions will follow.
Attention! For those who've served in the military, standing at attention prior to inspection is routine. And inspecting your grill should be routine as well and deserving of your attention. (Except there's no need to 'assume the position'!) So let's have a close look at the grill to make sure it's in fine working order.
The fire is the main aspect of your grill. But things like bugs, spiders, bird nests and other critters can make a home in the burner tubes and other 'comfy' hidden locations. A quick look over will uncover any obstacles that may prevent gas from freely flowing to the ports.
Once a clear gas flow has been assured, next check for leaks. The easiest test for gas leaks is with liquid soap. (Yes, dish washing soap works fine.)
If you have a spray bottle you can mix up a little soap and water. If a spray bottle is not handy, squirting a little soap directly from the container will work as well.
Assuming you're outside (because it's never a good idea to operate your gas grill in any environment other than a well ventilated area), make sure the control knobs are all pointed to the 'off' position.
Next, turn the gas valve a little to open the flow and begin spraying the soap - or soapy solution - on the joints in the gas line and around the connections to the tank. Bubbles forming mean there's a leak. Not good. But better to find it now than what could happen later.
To stop the leak - and bubbles, tighten the seals. That should take care of it. If it doesn't, parts may be too worn and will need replacing. Once you're done with your leak inspection, don't forget to close to close the gas valve!
If you have a spare propane tank, it's not recommended to store it under your grill. Yes, it's a convenient location and you know exactly where it is if you need it but it's not a good idea. In fact, storing them in any kind of enclosed space is not advised. It's best to keep them outdoors, in an upright position, and certainly away from curious children.
Keeping your grill clean is a wise move and there's a number of ways to accomplish this. Some outdoor chefs like to cook on aluminum foil. This keeps the grilling surface nice and shiny and making clean up a simple crumple-n-toss activity!
Another way to keep foods from sticking is to spray a non-stick spray to the grilling surface. Although you may want to remove it while spraying so the excess doesn't drip down on the burner area.
One lazy and simply way to clean it is to pre-heat the grill and burn off those stuck on globs of BBQ sauce and fat drippings! After a few minutes, the char-broil bits come off easily with s stiff, metal brush. But the 'recommended way' to clean the grill is to scrub the surface with a stiff brush and soapy water while it's still warm. Not hot, but warm. Then rinsing it with and dry with a cloth. The debris stuck to the grill is easier to remove when it's heated up. The cold stuff is like concrete!
Many gauges that are supposed to tell you how much propane is left in the tank are not reliable indicators. One way to 'ball park' how much gas is left in the tank is to weigh it. A standard propane tank weighs about 18 pounds when empty. And around 32 pounds when full. So one way to judge how much more cooking power is stored in your tank is to put the cylinder on a bathroom scale! No, it's not a high-tech method but it works.
It's vitally important to keep in mind that grilling is an OUTDOOR activity. Besides enjoying the great outdoors while cooking, it the safest place to operate your gas grill. Cooking in an enclosed space like a garage or an enclosed patio is a recipe for danger.
The gas grill radiates heat and can produce a lot of smoke during use so make sure you're well away from walls, awnings, picnic table umbrellas and the like. Be mindful of kids, animals and plants too! Grilling is supposed to be an enjoyable event. Keep it safe.
After you're done cooking the meal to perfection and the grill is cleaned and ready to go for the next go-around, there's one more thing to do. Cover it. Naturally the grill must be cooled before throwing over the protective cover but doing so will keep the elements from prematurely aging your prized cooking machine and thus providing you many years of grilling pleasure.
Article Source: http://EzineArticles.com/?expert=Sam_Goldstein
Wednesday, November 4, 2009
Healthy Cooking - Make Sure to Use the Right Tools
I decided to change my diet and have more health foods several years ago. In the beginning, even though I had all the healthy food items in the kitchen, I made some mistakes while cooking and I turned healthy foods into unhealthy ones.
I wasn't using a skillet with a nonstick surface and ended up with using oil or butter. My mom saw me doing it and she suggested that we go and buy a high quality non-stick pans.
She told me that using non-stick pans used to be so much trouble because she had to use special cooking spoons and spatulas and she also had to be very careful washing them. That is why she gave up on them and we don't have any non-stick pans at home. However, the technology has advanced and those pans are more durable and easy to maintain now.
When you choose a nonstick skillet for your healthy cooking, you should get one of the best ones. A high quality skillet is very heavy and has a tough, textured coating. What are the benefits of using heavy pans? Heavy pans don't warp easily and the heat spread evenly without having any hot spots on them.
You will find different surfaces on the pans. The surfaces with a ringed pattern or a grid of squares make deglazing easy and those pans are excellent choices for your kitchen. You can use the pan to sauté meat and get rid of the fat. Then, water or wine is added to it to create a sauce from the bits that stick to the skillet.
Another kind of non-stick pan is cast-iron skillet, which is known to be the original non-stick skillet. The surface of cast-iron skillet can be turned non-stick with heat and oil. Cast iron is really heavy but there is a great benefit using this pan. If you cook acidic foods using cast iron pan, you will be taking iron as a part of food.
Article Source: http://EzineArticles.com/?expert=Suzie_Lopez
I wasn't using a skillet with a nonstick surface and ended up with using oil or butter. My mom saw me doing it and she suggested that we go and buy a high quality non-stick pans.
She told me that using non-stick pans used to be so much trouble because she had to use special cooking spoons and spatulas and she also had to be very careful washing them. That is why she gave up on them and we don't have any non-stick pans at home. However, the technology has advanced and those pans are more durable and easy to maintain now.
When you choose a nonstick skillet for your healthy cooking, you should get one of the best ones. A high quality skillet is very heavy and has a tough, textured coating. What are the benefits of using heavy pans? Heavy pans don't warp easily and the heat spread evenly without having any hot spots on them.
You will find different surfaces on the pans. The surfaces with a ringed pattern or a grid of squares make deglazing easy and those pans are excellent choices for your kitchen. You can use the pan to sauté meat and get rid of the fat. Then, water or wine is added to it to create a sauce from the bits that stick to the skillet.
Another kind of non-stick pan is cast-iron skillet, which is known to be the original non-stick skillet. The surface of cast-iron skillet can be turned non-stick with heat and oil. Cast iron is really heavy but there is a great benefit using this pan. If you cook acidic foods using cast iron pan, you will be taking iron as a part of food.
Article Source: http://EzineArticles.com/?expert=Suzie_Lopez
Bread Baking Tips to Produce Loaves That Satisfy
The aroma of fresh-baked bread in the kitchen, and wafting throughout the rest of the house is definitely one of the simple pleasures in life. However, you want the appearance, texture, and taste of your breads to match the quality of that pleasing aroma. To ensure the end results of your bread baking efforts match the intent of the original recipe you're using, consider the following tips. The tips are for yeast breads, except for the last tip listed in the sequence, which applies to "quick breads."
1. Before you bake a new bread recipe, study the steps to give yourself a general idea of the process involved. This is essential to efficient stress-free baking. Make sure you gather all your ingredients and make sure you have enough of what you require for your recipe. You don't want to be traipsing to the local convenience store for milk or something else in the middle of preparing your dough.
2. To achieve a shiny and crispy bread crust brush your bread (before baking) with water, milk, or with egg diluted with water or milk. You can use an entire egg, or egg white or just the yolk. Just remember to brush the risen but unbaked loaf gently with your coating before popping it in the oven.
3. Soften yeast in warm water. Make sure the water isn't hot, as this will kill the yeast. In addition, if the water is too cool the yeast will not grow properly. Test some of the water on the inside of your wrist to make sure it's 'warm.'
4. Remember that rising times for dough as stated in recipes are actually guidelines. Let your bread dough rise until it's doubled in size. This may take less or more time than the "guideline time" posted in the recipe you're using.
5. To shape bread dough by rolling, place the dough ball on a pastry cloth, counter, or board, which has a light dusting of flour. Roll into a rectangle (12 inch by 8 inch). Make sure you roll the dough to its outer edges to remove all bubbles present. Starting with the narrow edge, roll up tightly. Make sure to seal with your fingertips as you roll. In addition, seal the final edge completely. Seal the ends by pressing down on each so that you form a thin sealed strip. Next, fold these strips under the loaf and place in your "already prepared pans."
6. Your bread dough will rise better in a deep bowl or other container. Make sure you grease the bowl. Next, form your bread dough into a ball, place it in the bowl, and turn it over once so the top gets a greasing. Cover the bowl with plastic wrap, loosely. This helps retain moisture.
7. Bake bread in dark loaf pans to achieve a nice brown and crisp side and bottom crust. Shinier, light loaf pans contribute to a softer and paler crust.
8. Make sure you shape your loaves properly or large air holes may form. This happens when the dough is not rolled tight and/or the surfaces of the dough are not sealed together as you roll or fold the dough. Air becomes trapped between the layers of dough, resulting in those dreaded large holes. Moreover, you can't butter a hole!
9. For quick breads, you should bake batters that have baking soda in them soon after mixing. The baking soda "leavener" starts to work immediately upon the mixing of the wet and dry ingredients. The leavener starts to lose its power if it sits for more than an hour on the counter.
Following time-tested tips for baking quality loaves of exquisite flavor are your key to bread baking success. Learn the basics of bread baking, and then build on this foundational knowledge. Do this by learning and trying baking techniques that are more complex. You'll gain confidence as a baker, and soon you'll find your baking repertoire increasing along with the quality of your breads.
Article Source: http://EzineArticles.com/?expert=Michael_E._Ugulini
1. Before you bake a new bread recipe, study the steps to give yourself a general idea of the process involved. This is essential to efficient stress-free baking. Make sure you gather all your ingredients and make sure you have enough of what you require for your recipe. You don't want to be traipsing to the local convenience store for milk or something else in the middle of preparing your dough.
2. To achieve a shiny and crispy bread crust brush your bread (before baking) with water, milk, or with egg diluted with water or milk. You can use an entire egg, or egg white or just the yolk. Just remember to brush the risen but unbaked loaf gently with your coating before popping it in the oven.
3. Soften yeast in warm water. Make sure the water isn't hot, as this will kill the yeast. In addition, if the water is too cool the yeast will not grow properly. Test some of the water on the inside of your wrist to make sure it's 'warm.'
4. Remember that rising times for dough as stated in recipes are actually guidelines. Let your bread dough rise until it's doubled in size. This may take less or more time than the "guideline time" posted in the recipe you're using.
5. To shape bread dough by rolling, place the dough ball on a pastry cloth, counter, or board, which has a light dusting of flour. Roll into a rectangle (12 inch by 8 inch). Make sure you roll the dough to its outer edges to remove all bubbles present. Starting with the narrow edge, roll up tightly. Make sure to seal with your fingertips as you roll. In addition, seal the final edge completely. Seal the ends by pressing down on each so that you form a thin sealed strip. Next, fold these strips under the loaf and place in your "already prepared pans."
6. Your bread dough will rise better in a deep bowl or other container. Make sure you grease the bowl. Next, form your bread dough into a ball, place it in the bowl, and turn it over once so the top gets a greasing. Cover the bowl with plastic wrap, loosely. This helps retain moisture.
7. Bake bread in dark loaf pans to achieve a nice brown and crisp side and bottom crust. Shinier, light loaf pans contribute to a softer and paler crust.
8. Make sure you shape your loaves properly or large air holes may form. This happens when the dough is not rolled tight and/or the surfaces of the dough are not sealed together as you roll or fold the dough. Air becomes trapped between the layers of dough, resulting in those dreaded large holes. Moreover, you can't butter a hole!
9. For quick breads, you should bake batters that have baking soda in them soon after mixing. The baking soda "leavener" starts to work immediately upon the mixing of the wet and dry ingredients. The leavener starts to lose its power if it sits for more than an hour on the counter.
Following time-tested tips for baking quality loaves of exquisite flavor are your key to bread baking success. Learn the basics of bread baking, and then build on this foundational knowledge. Do this by learning and trying baking techniques that are more complex. You'll gain confidence as a baker, and soon you'll find your baking repertoire increasing along with the quality of your breads.
Article Source: http://EzineArticles.com/?expert=Michael_E._Ugulini
Sushi Plates - An Important Part of Sushi Presentation
Japanese sushi has its own way of presenting in front of the purchasers. As you can see many of the food around the world, give much value to the way it is represented. So if you are a regular maker of sushi at home, it will be a good thought on put in some money on sushi plates so that you can also present it in a lovely way.
Most of the sushi chef equally consider the preparation and represent of sushi foods. So they definitely find time to select suitable utensil to present their food. To keep up the custom of sushi represent, you should also take care while selecting sushi plate set.
Along with sushi plates, you should also buy some more accessories which will then support the sushi plate set. matching chopsticks holders should be selected for the chop sticks, which is used to eat the sushi. It will be %attractive % and more fitting if the chopsticks can be kept on the chopstick holders, rather than keeping them on the plate. For keeping your soy sauce and wasabi, some appealing thin bowl should also be purchased. You can eat sushi after dipping the sushi in these side dishes which will give a appealing good flavor.
It is important that you take care of some points while eating the sushi. An additional use of soy sauce or wasabi will spoil the original flavor of sushi. Pouring these items more in to your sushi food is considered as insulting the sushi chef. Hence you should take very small amount of soy sauce in to your plate and do not wasting it. Too much use of soy sauce and wasabi or wastage of these items is considered as rude behavior in sushi custom.
Along with the sushi plate, you should also buy a good quality tea set. It is traditional to serve green tea with sushi. Hence the use of an %attractive % and similar tea set will give a enjoyable look to the entire represent. At some places in Japan, a rice wine called sake is seved instead of green tea.
Whatever be the drink along with the sushi, the selection of proper cups have an impact on the overall represent of the sushi. That is an important aspect in sushi food represent.
If you do not have the time to sit and have the sushi food, rather than using the chop sticks, you can use your hands. This is not considered as a bad manner. While you are sitting alone to have your sushi food , you don't need to make use of the chopsticks.
Article Source: http://EzineArticles.com/?expert=Ingrid_Preube
Most of the sushi chef equally consider the preparation and represent of sushi foods. So they definitely find time to select suitable utensil to present their food. To keep up the custom of sushi represent, you should also take care while selecting sushi plate set.
Along with sushi plates, you should also buy some more accessories which will then support the sushi plate set. matching chopsticks holders should be selected for the chop sticks, which is used to eat the sushi. It will be %attractive % and more fitting if the chopsticks can be kept on the chopstick holders, rather than keeping them on the plate. For keeping your soy sauce and wasabi, some appealing thin bowl should also be purchased. You can eat sushi after dipping the sushi in these side dishes which will give a appealing good flavor.
It is important that you take care of some points while eating the sushi. An additional use of soy sauce or wasabi will spoil the original flavor of sushi. Pouring these items more in to your sushi food is considered as insulting the sushi chef. Hence you should take very small amount of soy sauce in to your plate and do not wasting it. Too much use of soy sauce and wasabi or wastage of these items is considered as rude behavior in sushi custom.
Along with the sushi plate, you should also buy a good quality tea set. It is traditional to serve green tea with sushi. Hence the use of an %attractive % and similar tea set will give a enjoyable look to the entire represent. At some places in Japan, a rice wine called sake is seved instead of green tea.
Whatever be the drink along with the sushi, the selection of proper cups have an impact on the overall represent of the sushi. That is an important aspect in sushi food represent.
If you do not have the time to sit and have the sushi food, rather than using the chop sticks, you can use your hands. This is not considered as a bad manner. While you are sitting alone to have your sushi food , you don't need to make use of the chopsticks.
Article Source: http://EzineArticles.com/?expert=Ingrid_Preube
Thursday, September 10, 2009
Deep Frying a Turkey is the Future
A lot of people love to eat turkey and they only know of one way of cooking it: baking. I suppose that is a perfectly decent way of doing it, but deep frying is an alternative. I'll admit that this type of method came off a little odd to me the first time I heard about it. When I think of things that are deep fried, I think of things that are nice and crispy, oh and they're also very greasy. Those are not the characteristics that I want to see associated with a turkey.
I remember the first time I went to a Thanksgiving day meal, where we were going to have a deep fried turkey and I thought it was going to be awful, but to my surprise it was delicious. The meat was very moist and the bird wasn't greasy at all.
As you can probably guess you can't exactly deep fry a bird of this size with some home deep fryer. You need something a lot bigger. Basically people have to cook outside because they need a large pot full of oil and propane to heat it up. Obviously these things don't belong in a house for safety reasons.
Basically all you do is put the turkey in a lowering basket and place it gently into the hot oil. The cooking time is much faster than you would expect when compared to baking. You can typically get things down in like 45 minutes, which is extremely fast for a 15lb turkey.
Article Source: http://EzineArticles.com/?expert=Ronald_Myers
I remember the first time I went to a Thanksgiving day meal, where we were going to have a deep fried turkey and I thought it was going to be awful, but to my surprise it was delicious. The meat was very moist and the bird wasn't greasy at all.
As you can probably guess you can't exactly deep fry a bird of this size with some home deep fryer. You need something a lot bigger. Basically people have to cook outside because they need a large pot full of oil and propane to heat it up. Obviously these things don't belong in a house for safety reasons.
Basically all you do is put the turkey in a lowering basket and place it gently into the hot oil. The cooking time is much faster than you would expect when compared to baking. You can typically get things down in like 45 minutes, which is extremely fast for a 15lb turkey.
Article Source: http://EzineArticles.com/?expert=Ronald_Myers
Take Your Baking to the Next Level With a Kitchenaid Professional Mixer
If you are a serious cook, it's likely that you have had a stand mixer in your kitchen for quite some time. Because it is in the top in its field and has been for almost one hundred years, it's also probably a Kitchenaid. However, if you want to take your cooking and baking to the next level, you may want to examine the features of a Kitchenaid professional mixer.
THE KITCHENAID PRO SERIES
While still maintaining the same durability and performance of the basic lines, the professional models are the creme de la creme of baking perfection and have a few more features that can take your kitchen adventures from average to amazing.
THE PRO 500
The Kitchenaid Professional line actually includes two different models. The Pro 500 series has most of the same features of the Artisan mixers. The motor wattage and bowl size, for example are exactly the same. The speed and attachments are also the same. And, while the same three mixing attachments are included (paddle, dough hook and whip) they are upgraded to a higher quality. Also, the Kitchenaid Professional mixer in this series features the bowl lift design instead of the tilt head. Instead of lifting the mixing head up and out of the way, the mixing head is stable and the bowl lifts and lowers to engage the mixing mechanism and add ingredients. Both designs are practical and many people find them a matter of personal preference. If you are used to the bowl lift, for example, you will find the tilt head inconvenient and vice versa. However, the bowl lift is widely considered the better design in commercial applications.
THE PRO 600
If you want to come into total kitchen nirvana, Kitchenaid offers the Pro 600 series. This takes the same basic design of the Pro 500 and completely takes it to another level. While the Pro 500 has a 325 watt motor, the 600 model bumps the power up to whopping 575 watts, an improvement of more than 25%. Also, the bowl size increases by a 1 qt. capacity. While this doesn't look like a whole lot on paper, when compared side by side, the 600 is significantly larger. This Kitchenaid professional mixer can easily mix a double batch of cookies or bread. Also, the Pro 600 comes in more color options than the 500, though still not as many as the Artisan. Some models also feature electronic sensors to make sure that you maintain a consistent mixing speed. The Pro 600 is such an impressive mixer that it is regularly used by many professional bakeries. However, it is priced well within a budget friendly range.
If you are a serious cook, you want to have serious kitchen tools at hand. After developing a reputation over the years for excellence in the kitchen, choose the Kitchenaid Professional mixer. As a cook with a reputation, make sure your tools have the reputation to match.
Article Source: http://EzineArticles.com/?expert=Victoria_Rosendahl
THE KITCHENAID PRO SERIES
While still maintaining the same durability and performance of the basic lines, the professional models are the creme de la creme of baking perfection and have a few more features that can take your kitchen adventures from average to amazing.
THE PRO 500
The Kitchenaid Professional line actually includes two different models. The Pro 500 series has most of the same features of the Artisan mixers. The motor wattage and bowl size, for example are exactly the same. The speed and attachments are also the same. And, while the same three mixing attachments are included (paddle, dough hook and whip) they are upgraded to a higher quality. Also, the Kitchenaid Professional mixer in this series features the bowl lift design instead of the tilt head. Instead of lifting the mixing head up and out of the way, the mixing head is stable and the bowl lifts and lowers to engage the mixing mechanism and add ingredients. Both designs are practical and many people find them a matter of personal preference. If you are used to the bowl lift, for example, you will find the tilt head inconvenient and vice versa. However, the bowl lift is widely considered the better design in commercial applications.
THE PRO 600
If you want to come into total kitchen nirvana, Kitchenaid offers the Pro 600 series. This takes the same basic design of the Pro 500 and completely takes it to another level. While the Pro 500 has a 325 watt motor, the 600 model bumps the power up to whopping 575 watts, an improvement of more than 25%. Also, the bowl size increases by a 1 qt. capacity. While this doesn't look like a whole lot on paper, when compared side by side, the 600 is significantly larger. This Kitchenaid professional mixer can easily mix a double batch of cookies or bread. Also, the Pro 600 comes in more color options than the 500, though still not as many as the Artisan. Some models also feature electronic sensors to make sure that you maintain a consistent mixing speed. The Pro 600 is such an impressive mixer that it is regularly used by many professional bakeries. However, it is priced well within a budget friendly range.
If you are a serious cook, you want to have serious kitchen tools at hand. After developing a reputation over the years for excellence in the kitchen, choose the Kitchenaid Professional mixer. As a cook with a reputation, make sure your tools have the reputation to match.
Article Source: http://EzineArticles.com/?expert=Victoria_Rosendahl
What Makes a Stainless Steel Cookware Set Your Best Choice
With so many cookware on the market today it is hard for consumers to know what cookware in the best. You may have even heard that a Stainless Steel Cookware set is best but do you actually know why? Well, it all boils down to three major factors. Durability, Health benefits and Value for Money.
These pots will last a lifetime with no extra ordinary special care. Stainless steel (SS) does not stain, corrode, or rust . It is not subject to flaking, peeling or wear-off due to rubbing, nor does it rust when scratched.
You can put the pots in the dishwasher or scrub with steel wool and year after year these pots will still look new. I've even dropped my pots occasionally and they have endured no dents. There are different grades and surface finishes of this metal which is use to make cookware. The more common references for cookware are 18/0, 18/8 and 18/10. And more recently I am seeing some cookware labeled Surgical Steel.
The numbers represent the ratio or chromium to nickel. Nickel stabilizes the metal and makes it harder. Therefore, the higher the 2nd number, which is the nickel ratio, the harder and heavier the cookware will be. Naturally, a harder and heavier cookware will indeed make a better more durable pot.
Interestingly, a little known fact of stainless steel is that tanks and tankers used to transport orange juice and other foods are often made of stainless steel due to it's corrosion resistance and antibacterial properties. This just goes to show that your stainless steel cookware material is not sloughing off in your food.
This makes for a more healthy alternative, than other types of cookware material.
When buying this kind of Cookware Set, look for the heaviest that you can buy. When I say heavy, I'm not talking cast iron kind of heavy because SS is a much lighter metal. But feel the weight of the different pots or look for 18/10 on the label. Even if you can't afford 18/10, buying any kind of SS pots is much better than buying the other kinds. It will save your health in the long run.
Good stainless steel pots will most likely last a lifetime. My set of stainless steel pots have lasted well over 20 years and I use them almost every day. This is one of the main reasons for my passion for this specific type of cookware.
Article Source: http://EzineArticles.com/?expert=Nicholas_Benoit
These pots will last a lifetime with no extra ordinary special care. Stainless steel (SS) does not stain, corrode, or rust . It is not subject to flaking, peeling or wear-off due to rubbing, nor does it rust when scratched.
You can put the pots in the dishwasher or scrub with steel wool and year after year these pots will still look new. I've even dropped my pots occasionally and they have endured no dents. There are different grades and surface finishes of this metal which is use to make cookware. The more common references for cookware are 18/0, 18/8 and 18/10. And more recently I am seeing some cookware labeled Surgical Steel.
The numbers represent the ratio or chromium to nickel. Nickel stabilizes the metal and makes it harder. Therefore, the higher the 2nd number, which is the nickel ratio, the harder and heavier the cookware will be. Naturally, a harder and heavier cookware will indeed make a better more durable pot.
Interestingly, a little known fact of stainless steel is that tanks and tankers used to transport orange juice and other foods are often made of stainless steel due to it's corrosion resistance and antibacterial properties. This just goes to show that your stainless steel cookware material is not sloughing off in your food.
This makes for a more healthy alternative, than other types of cookware material.
When buying this kind of Cookware Set, look for the heaviest that you can buy. When I say heavy, I'm not talking cast iron kind of heavy because SS is a much lighter metal. But feel the weight of the different pots or look for 18/10 on the label. Even if you can't afford 18/10, buying any kind of SS pots is much better than buying the other kinds. It will save your health in the long run.
Good stainless steel pots will most likely last a lifetime. My set of stainless steel pots have lasted well over 20 years and I use them almost every day. This is one of the main reasons for my passion for this specific type of cookware.
Article Source: http://EzineArticles.com/?expert=Nicholas_Benoit
Sunday, August 23, 2009
Stainless Steel Colanders Strainers - Buy One Today
Are you looking for stainless steel colanders, strainers? It is a very useful tool that you need in the kitchen to help you in the preparation of food. A colander is a bowl shaped container which has many small holes on it. The main purpose is to help you sieve the solids from the liquids. The holes present will allow liquid to flow out of the bowl and yet, it is too small for the solid to pass through.
The stainless steel colanders, strainers have many benefits. It is a hygienic surface which is the most suitable for food preparation as the smooth surface do not contain pores or cracks easily. This will prevent bacteria or dirt from harboring in your kitchenware. This allows minimal contamination, thus protecting yourself and your love ones by getting food poisoning.
On the other hand, there are also collapsible colanders, strainers which allows you to fold it into a flat panel so that you can keep it away neatly and easily. This will allow you to maintain a clean environment to prepare your food in. Such colanders and strainers are actually very cheap and affordable. In fact, it is an essential equipment that is required in every kitchen.
No matter which colanders, strainers you choose, this tool will be your best helper in the kitchen when preparing a simple meal You can use it to separate the boiling water from the potatoes, or even wash the lentils and prevent it from scattering in your basin. With a colander, you can prepare dinner easily and hassle free.
Article Source: http://EzineArticles.com/?expert=Joanne_Gladwell
The stainless steel colanders, strainers have many benefits. It is a hygienic surface which is the most suitable for food preparation as the smooth surface do not contain pores or cracks easily. This will prevent bacteria or dirt from harboring in your kitchenware. This allows minimal contamination, thus protecting yourself and your love ones by getting food poisoning.
On the other hand, there are also collapsible colanders, strainers which allows you to fold it into a flat panel so that you can keep it away neatly and easily. This will allow you to maintain a clean environment to prepare your food in. Such colanders and strainers are actually very cheap and affordable. In fact, it is an essential equipment that is required in every kitchen.
No matter which colanders, strainers you choose, this tool will be your best helper in the kitchen when preparing a simple meal You can use it to separate the boiling water from the potatoes, or even wash the lentils and prevent it from scattering in your basin. With a colander, you can prepare dinner easily and hassle free.
Article Source: http://EzineArticles.com/?expert=Joanne_Gladwell
Break Out of the Box With Hamburger Recipes
The hot flames of summer are licking at your back which means that barbeque season is in the air. Like most avid summer lovers, you are ready to get a great meal on the grille for your family or friends. Of course you could use the ready to go hamburger patties that you can buy at the store, but they never seem to taste as good as the restaurant style you find placed before you. Cooking on the whole is not very hard, but those who enjoy cooking for more than just necessity but for pleasure; realize that the talent is to overwhelm taste buds instead of satisfy hunger. Those of you who want to shock your family and friends with great tasting burgers will need something more than just your run of the mill hamburger patties. For starters there are plenty of helpful websites online with hamburger recipes that will bring you neighborhood recognition.
There are several online databases filled with recipes that will gladly help you create the best masterpiece of the summer. Websites such as allrecipies.com have free access to millions of recipes. These recipes are submitted by ordinary people who like cooking for fun. Once you enter their website you can type in "hamburger recipes" and there before you will appear a plethora of possibilities. There are recipes there for bacon wrapped hamburgers, whiskey hamburgers, and yummy spicy blue cheese hamburgers. You can definitely turn up the heat of summer with this selection of hamburger recipes that will turn the mundane into delightful change. One of the best things about this website is that everyone who tries out the recipes leaves behind ratings. From these ratings you can tell which recipes are worth your while and which ones will only waste your time. Reading the comments along with the ratings is important as well as some of them change the recipe slightly. The changes can make or break a recipe and add to higher ratings that users have given it.
Maybe you already know about such websites such as allrecipies.com or recipezaar.com. It is possible that you are a more serious cook and want something more than just regular available recipes. Then try out the website called Behind the Burner. Unlike the other recipe places online, they offer you the culinary tips and recipes of the greatest culinary cooks around the world. When checking their site for hamburger recipes, you can find tasty and delicious ideas that will make your cooking the absolute best in the neighborhood. From the Classic Hamburger recipe by Divya Gugnani, to delicious ideas such as Bourbon Burgers or Seasoned Lime Hamburgers, you can find any refined or exotic taste you are searching for. And even if you are not searching for hamburger recipes, you can still look for culinary creations for any event.
One of the greatest tools on Behind the Burner, is the fact that you can purchase from their website the necessary ingredients and kitchen utensils and appliances that will assist you on your journey to become a great chef. They have featured promotions as well as permanent deals and even special giveaways. You can also find out about events and classes where you can learn the skills to master the art of cooking without visiting a culinary school. It is a wonderful resource that will help you become a better cook.
Now that you know, why not check out the great hamburger recipes that are waiting for you out on the internet. Even if you just want to indulge your own taste buds why not try a new recipe, from the best.
Article Source: http://EzineArticles.com/?expert=Zac_O_Stiel
There are several online databases filled with recipes that will gladly help you create the best masterpiece of the summer. Websites such as allrecipies.com have free access to millions of recipes. These recipes are submitted by ordinary people who like cooking for fun. Once you enter their website you can type in "hamburger recipes" and there before you will appear a plethora of possibilities. There are recipes there for bacon wrapped hamburgers, whiskey hamburgers, and yummy spicy blue cheese hamburgers. You can definitely turn up the heat of summer with this selection of hamburger recipes that will turn the mundane into delightful change. One of the best things about this website is that everyone who tries out the recipes leaves behind ratings. From these ratings you can tell which recipes are worth your while and which ones will only waste your time. Reading the comments along with the ratings is important as well as some of them change the recipe slightly. The changes can make or break a recipe and add to higher ratings that users have given it.
Maybe you already know about such websites such as allrecipies.com or recipezaar.com. It is possible that you are a more serious cook and want something more than just regular available recipes. Then try out the website called Behind the Burner. Unlike the other recipe places online, they offer you the culinary tips and recipes of the greatest culinary cooks around the world. When checking their site for hamburger recipes, you can find tasty and delicious ideas that will make your cooking the absolute best in the neighborhood. From the Classic Hamburger recipe by Divya Gugnani, to delicious ideas such as Bourbon Burgers or Seasoned Lime Hamburgers, you can find any refined or exotic taste you are searching for. And even if you are not searching for hamburger recipes, you can still look for culinary creations for any event.
One of the greatest tools on Behind the Burner, is the fact that you can purchase from their website the necessary ingredients and kitchen utensils and appliances that will assist you on your journey to become a great chef. They have featured promotions as well as permanent deals and even special giveaways. You can also find out about events and classes where you can learn the skills to master the art of cooking without visiting a culinary school. It is a wonderful resource that will help you become a better cook.
Now that you know, why not check out the great hamburger recipes that are waiting for you out on the internet. Even if you just want to indulge your own taste buds why not try a new recipe, from the best.
Article Source: http://EzineArticles.com/?expert=Zac_O_Stiel
Finding the Right Bread Maker For Fresh Bread at Home
If you are tired of buying store-bought bread and no longer want to look longingly at the loaves of artisan bread at your local bakery, you are ready to purchase a bread machine. But, how do you know which one is right for you?According to consumerresearch.com, there are a few factors to consider when choosing which bread machine to buy:
1. The number of people you want to serve. On average, a two and a half pound loaf of bread provides 20 slices and a one-pound loaf yields eight slices.
2. Whether you prefer horizontal or vertical baking. If you need your bread loaves to look like they came from a store, you need to shop for a horizontal-baking machine. There is virtually no difference in taste; rather this is an aesthetic feature.
3. What features you will use. Some machines are fully programmable which allow you to customize textures and a wide variety of other settings, while others only offer preprogrammed options. The more you want to customize your bread, the more features you will need.
4. Whether you want the bread to bake quickly. Smaller machines make small quality loaves in under an hour, while larger machines on a quick bake setting can turn out dense loaves.
5. Whether you want to wake up to freshly baked bread. If so, you will need a machine with a long-range timer. Many machines offer 13-hour timers.
6. Whether your machine needs to run for an empty cycle before use. Many machines need to be run for one or two cycles prior to the first use to burn off manufacturing oils. Not all product manuals mention this; so make sure to call the customer service department to see if it is necessary.
When you are shopping for bread machines make sure to keep these factors in mind to help you make the best buying decision. You want a bread machine you and your family can count on for fresh, nutrious, delicious bread - for years to come.
Want to know the gold standard in bread machines? It's the Zojirushi Bread Maker
Consumerresearh.com also lists the Zojirushi bread machine line as one of the "best picks" by consumers.
Over 300 reviews have the Zojirushi as a hands-down winner in many categories.
* The Zojirushi bread maker product line offers both a larger model that produces a 2-lb loaf and a "Mini" that produces a one-pound loaf.
* The Zojirushi line bakes horizontally and offers some of the most advanced features found on bread machines.
* The Zojirushi line also features the 13-hour programmable timer, which gives you fresh baked bread in the morning.
* The Zojirushi line is perfect the experienced baker who wants to change consistency and crust settings or the novice who just wants to make homemade bread.
Article Source: http://EzineArticles.com/?expert=Serena_N_Ericson
1. The number of people you want to serve. On average, a two and a half pound loaf of bread provides 20 slices and a one-pound loaf yields eight slices.
2. Whether you prefer horizontal or vertical baking. If you need your bread loaves to look like they came from a store, you need to shop for a horizontal-baking machine. There is virtually no difference in taste; rather this is an aesthetic feature.
3. What features you will use. Some machines are fully programmable which allow you to customize textures and a wide variety of other settings, while others only offer preprogrammed options. The more you want to customize your bread, the more features you will need.
4. Whether you want the bread to bake quickly. Smaller machines make small quality loaves in under an hour, while larger machines on a quick bake setting can turn out dense loaves.
5. Whether you want to wake up to freshly baked bread. If so, you will need a machine with a long-range timer. Many machines offer 13-hour timers.
6. Whether your machine needs to run for an empty cycle before use. Many machines need to be run for one or two cycles prior to the first use to burn off manufacturing oils. Not all product manuals mention this; so make sure to call the customer service department to see if it is necessary.
When you are shopping for bread machines make sure to keep these factors in mind to help you make the best buying decision. You want a bread machine you and your family can count on for fresh, nutrious, delicious bread - for years to come.
Want to know the gold standard in bread machines? It's the Zojirushi Bread Maker
Consumerresearh.com also lists the Zojirushi bread machine line as one of the "best picks" by consumers.
Over 300 reviews have the Zojirushi as a hands-down winner in many categories.
* The Zojirushi bread maker product line offers both a larger model that produces a 2-lb loaf and a "Mini" that produces a one-pound loaf.
* The Zojirushi line bakes horizontally and offers some of the most advanced features found on bread machines.
* The Zojirushi line also features the 13-hour programmable timer, which gives you fresh baked bread in the morning.
* The Zojirushi line is perfect the experienced baker who wants to change consistency and crust settings or the novice who just wants to make homemade bread.
Article Source: http://EzineArticles.com/?expert=Serena_N_Ericson
Saturday, August 15, 2009
How to Thaw a Turkey
You've decided to purchase a frozen turkey for your Thanksgiving Day dinner, now it is time to think about thawing that turkey so it is ready to be prepared. Thawing a turkey is not a difficult task, but it is something that needs to be thought about because it takes time.
So, how do I thaw a turkey? Well, first we want to think safety. We don't want our Thanksgiving Day turkey to be the host for bacterial growth. Thawing a turkey must be done cold to prevent bacterial growth.
The two safe methods for thawing a turkey are either in the refrigerator, or a cold water bath. The preferred method for thawing a turkey is in the refrigerator. And yes, thawing a turkey in the refrigerator will take more time than a water bath.
You can expect it to take approximately 24 hours for every 5 pounds of turkey. So if you picked up yourself a big old 20 pound turkey, it is going to take 4 days to thaw in the refrigerator. Make sure you leave the turkey in its packaging while you thaw it in the refrigerator.
For your quick thawing of a turkey you can use a cold water bath. Never use warm or hot water when thawing your turkey. The turkey will thaw at an approximate rate of 1 pound per 1/2 hour. You need to constantly change the water however. Every 30 minutes drain and add fresh cold water. The water bath cuts the thaw time down significantly, but at the cost of constant supervision. Make sure you leave the turkey in its packaging when thawing.
Here are a few other points on thawing a turkey
* Never thaw your turkey on the counter at room temperature. This promotes bacterial growth.
* Microwave thawing is not recommended. Microwaves heat and thaw unevenly. You're better off doing the refrigerator thaw or cold water bath.
* Frozen, pre-stuffed turkeys should not be thawed before cooking. Follow the directions on the packaging.
Time is probably going to be the biggest factor in determining the method you use to thaw your turkey. Do it safely and thaw your turkey in the refrigerator or in a cold water bath.
Article Source: http://EzineArticles.com/?expert=Tom_Genung
So, how do I thaw a turkey? Well, first we want to think safety. We don't want our Thanksgiving Day turkey to be the host for bacterial growth. Thawing a turkey must be done cold to prevent bacterial growth.
The two safe methods for thawing a turkey are either in the refrigerator, or a cold water bath. The preferred method for thawing a turkey is in the refrigerator. And yes, thawing a turkey in the refrigerator will take more time than a water bath.
You can expect it to take approximately 24 hours for every 5 pounds of turkey. So if you picked up yourself a big old 20 pound turkey, it is going to take 4 days to thaw in the refrigerator. Make sure you leave the turkey in its packaging while you thaw it in the refrigerator.
For your quick thawing of a turkey you can use a cold water bath. Never use warm or hot water when thawing your turkey. The turkey will thaw at an approximate rate of 1 pound per 1/2 hour. You need to constantly change the water however. Every 30 minutes drain and add fresh cold water. The water bath cuts the thaw time down significantly, but at the cost of constant supervision. Make sure you leave the turkey in its packaging when thawing.
Here are a few other points on thawing a turkey
* Never thaw your turkey on the counter at room temperature. This promotes bacterial growth.
* Microwave thawing is not recommended. Microwaves heat and thaw unevenly. You're better off doing the refrigerator thaw or cold water bath.
* Frozen, pre-stuffed turkeys should not be thawed before cooking. Follow the directions on the packaging.
Time is probably going to be the biggest factor in determining the method you use to thaw your turkey. Do it safely and thaw your turkey in the refrigerator or in a cold water bath.
Article Source: http://EzineArticles.com/?expert=Tom_Genung
What is a Turducken?
What is a turducken? It is an odd name that is for certain. The name turducken comes from combining letters from Turkey, Duck, and Chicken. Can you see it now? And no, a turducken isn't the product of some mad gene splicing scientist. What a turducken basically come down to is turkey that has been stuffed with a duck, which in turn has been stuffed with a chicken. Between each layer of bird, there is also a layer of stuffing.
The result of this bird layered, stuffing filled dish is a solid, layered piece of poultry that is ready to be cooked. This seemingly odd creation is starting to gain popularity as your main Thanksgiving Day dish. Even though there is no actual documented proof, turducken is said to be Cajun in origin stemming from Hebert's Specialty Meats in Maurice, Louisiana. Other people claim that Cajun chef Paul Prudhomme was the first to come up with the turducken creation. No matter what the origins of the turducken this is a dish that you need to try.
Making a turducken is no easy task, it can take you most of a day. With the exception of the leg and wing bones of the turkey, all three birds need to be completely de-boned. Once de-boning is complete, each bird is spread open and layered with stuffing and seasonings. The chicken is then stuffed into the duck, and the duck then stuffed into the turkey. The turducken must then be trussed up so it does not fall apart during cooking.
The turducken can be baked, barbecued, or grilled. Regardless of how you cook your turducken, it needs to cook low and slow. You will need to cook your turducken for 8 - 9 hours at 225°F, until an internal temperature of 165°F is reached. Cooking times will very depending upon methods and setup.
Turduckens take a lot of work, but the rewards are worth it. If you are unwilling to go through all of the prep work involved with preparing a turducken, they can be purchased at many specialty stores or online locations.
Article Source: http://EzineArticles.com/?expert=Tom_Genung
The result of this bird layered, stuffing filled dish is a solid, layered piece of poultry that is ready to be cooked. This seemingly odd creation is starting to gain popularity as your main Thanksgiving Day dish. Even though there is no actual documented proof, turducken is said to be Cajun in origin stemming from Hebert's Specialty Meats in Maurice, Louisiana. Other people claim that Cajun chef Paul Prudhomme was the first to come up with the turducken creation. No matter what the origins of the turducken this is a dish that you need to try.
Making a turducken is no easy task, it can take you most of a day. With the exception of the leg and wing bones of the turkey, all three birds need to be completely de-boned. Once de-boning is complete, each bird is spread open and layered with stuffing and seasonings. The chicken is then stuffed into the duck, and the duck then stuffed into the turkey. The turducken must then be trussed up so it does not fall apart during cooking.
The turducken can be baked, barbecued, or grilled. Regardless of how you cook your turducken, it needs to cook low and slow. You will need to cook your turducken for 8 - 9 hours at 225°F, until an internal temperature of 165°F is reached. Cooking times will very depending upon methods and setup.
Turduckens take a lot of work, but the rewards are worth it. If you are unwilling to go through all of the prep work involved with preparing a turducken, they can be purchased at many specialty stores or online locations.
Article Source: http://EzineArticles.com/?expert=Tom_Genung
How to Deep Fry a Turkey
If you are looking for a quick and easy way to cook up a turkey, deep frying may be the answer you are looking for. I know you may be thinking that all you are going to get is a greasy mess of a turkey, but that couldn't be further from the truth. Deep fried turkeys are moist and delicious and not at all greasy.
Equipment Needed
1. Turkey Fryer Kit - These kits will contain the majority of the hardware needed to deep fry a turkey.
2. Deep Fry Thermometer - This will come with a Turkey Fryer Kit.
3. Propane Tank - Make sure you have enough propane left or have another tank on reserve.
4. 2 1/2 to 3 Gallons of Oil - Preferably Peanut Oil. Even though it is more expensive I believe that peanut oil gives a better flavor. Other alternatives are Corn Oil, Canola Oil, or Sunflower Oil.
Safety First
1. Completely read the instruction manual for your turkey fryer kit. Follow all the safety precautions.
2. Set up outdoors on a level surface away from any enclosures. On a level dirt or grassy area is perfect.
3. Oil will stain concrete. Do Not fry your turkey on a deck or in a garage. Wear something on your feet. No open toed shoes.
4. You're dealing with hot oil and propane, so just use your head.
Testing the Oil Level
1. You Do Not want to fill up the pot with oil and drop the turkey in; the oil could spill out over the pot and cause a fire. You need to test how much oil you will actually need in the pot.
2. Place your fresh or thawed turkey into the fry pot.
3. Fill the fry pot with Water until the water level is 2 inches above the turkey.
4. Pull the turkey out of the fry pot and check the water level.
5. This is the level in which to fill the fry pot with oil.
6. Dump out the water and dry the fry pot thoroughly. Any water left behind can cause oil spattering.
Deep Frying the Turkey
1. Set up the Turkey Fryer according to manufacturer's directions in your safe cooking area.
2. Fill the fry pot with oil to the level that was determined from the water test. And attach the turkey fryer thermometer to the pot.
3. Heat the oil to 325° - 350°F
4. Slowly lower the turkey into the oil using the basket or hanger provided. You may have to dunk the turkey a few times if the oil starts to boil up too much. Do Not Drop the turkey into the oil.
5. It only takes 3 to 3 ½ minutes per pound to fry the turkey. The optimum turkey frying temperature is 350°F.
6. After the cooking time is complete turn off the fryer at the propane tank.
7. Slowly raise the turkey out of the oil using the hook provided in the turkey frying kit.
Let the Turkey Rest
1. You may want to place the turkey on some paper towels to soak up the excess oil.
2. Let the turkey rest for about 15 minutes to let the juices redistribute throughout the turkey. This will make for a moister, juicier turkey.
After it has rested it is time to carve the turkey and enjoy!
Miscellaneous Points
1. The oil may be saved and reused again. Let the oil cool. The top layer of oil will typically be clean and clear. Save this portion in the original container. Refrigerated oil will keep for a year. If you store it unrefrigerated, place it in a cool, dark spot. Unrefrigerated it will keep for 3 to 6 months.
2. Prepare your turkey with your favorite rub, or try injecting it various seasonings.
3. Do Not attempt to deep fry a stuffed turkey.
4. Make sure your turkey is completely thawed and dry before lowering into the oil. A wet turkey will cause the oil to spatter.
5. Never leave the hot oil unattended. Keep children and pets away.
6. Fry Safe and Enjoy!
Article Source: http://EzineArticles.com/?expert=Tom_Genung
Equipment Needed
1. Turkey Fryer Kit - These kits will contain the majority of the hardware needed to deep fry a turkey.
2. Deep Fry Thermometer - This will come with a Turkey Fryer Kit.
3. Propane Tank - Make sure you have enough propane left or have another tank on reserve.
4. 2 1/2 to 3 Gallons of Oil - Preferably Peanut Oil. Even though it is more expensive I believe that peanut oil gives a better flavor. Other alternatives are Corn Oil, Canola Oil, or Sunflower Oil.
Safety First
1. Completely read the instruction manual for your turkey fryer kit. Follow all the safety precautions.
2. Set up outdoors on a level surface away from any enclosures. On a level dirt or grassy area is perfect.
3. Oil will stain concrete. Do Not fry your turkey on a deck or in a garage. Wear something on your feet. No open toed shoes.
4. You're dealing with hot oil and propane, so just use your head.
Testing the Oil Level
1. You Do Not want to fill up the pot with oil and drop the turkey in; the oil could spill out over the pot and cause a fire. You need to test how much oil you will actually need in the pot.
2. Place your fresh or thawed turkey into the fry pot.
3. Fill the fry pot with Water until the water level is 2 inches above the turkey.
4. Pull the turkey out of the fry pot and check the water level.
5. This is the level in which to fill the fry pot with oil.
6. Dump out the water and dry the fry pot thoroughly. Any water left behind can cause oil spattering.
Deep Frying the Turkey
1. Set up the Turkey Fryer according to manufacturer's directions in your safe cooking area.
2. Fill the fry pot with oil to the level that was determined from the water test. And attach the turkey fryer thermometer to the pot.
3. Heat the oil to 325° - 350°F
4. Slowly lower the turkey into the oil using the basket or hanger provided. You may have to dunk the turkey a few times if the oil starts to boil up too much. Do Not Drop the turkey into the oil.
5. It only takes 3 to 3 ½ minutes per pound to fry the turkey. The optimum turkey frying temperature is 350°F.
6. After the cooking time is complete turn off the fryer at the propane tank.
7. Slowly raise the turkey out of the oil using the hook provided in the turkey frying kit.
Let the Turkey Rest
1. You may want to place the turkey on some paper towels to soak up the excess oil.
2. Let the turkey rest for about 15 minutes to let the juices redistribute throughout the turkey. This will make for a moister, juicier turkey.
After it has rested it is time to carve the turkey and enjoy!
Miscellaneous Points
1. The oil may be saved and reused again. Let the oil cool. The top layer of oil will typically be clean and clear. Save this portion in the original container. Refrigerated oil will keep for a year. If you store it unrefrigerated, place it in a cool, dark spot. Unrefrigerated it will keep for 3 to 6 months.
2. Prepare your turkey with your favorite rub, or try injecting it various seasonings.
3. Do Not attempt to deep fry a stuffed turkey.
4. Make sure your turkey is completely thawed and dry before lowering into the oil. A wet turkey will cause the oil to spatter.
5. Never leave the hot oil unattended. Keep children and pets away.
6. Fry Safe and Enjoy!
Article Source: http://EzineArticles.com/?expert=Tom_Genung
How to Grill Fish on the Skin
Grilling fish is a seemingly difficult task, with many horror stories of fish falling apart, and also sticking to the grate. It really is not that hard to grill fish with success. I wrote The 5 Essentials for Grilling Perfect Fish to tackle some of the problems holding would-be successful fish grillers back. Using the tips in that article will help you to grill some amazing fish.
However, we are going to drill down and focus on grilling fish on the skin side. You've picked up some nice salmon fillets with the skin on from your local fish market; guess what, that's the hard part. That's right, picking a good fish is more difficult than grilling it. Let me show you how easy it is.
1. Direct medium-high heat on a covered grill. Set up you charcoal or gas grill to produce a medium-high heat level. Make sure your grate is clean, and rub a bit of olive or canola oil on it. The cleanliness and oil will help prevent the fish from sticking.
2. Brush the skin side of the fish fillet with oil. A bit of olive or canola oil brushed on the skin side with help to prevent sticking. A bit of melted butter will work too.
3. Place the fish fillet skin side down over the heat source and cover. Grilling fish directly over the heat source will crisp up the skin and also help with sticking. Grilling the fish covered will cooking it evenly top through bottom.
4. Check on the fish periodically, but don't ever flip it. Grilling fish this way requires no flipping, but you do need to check on it. Check to see that the skin is crisping, but not burning. You can do this by lifting the corner of the fish fillet with a spatula. If the skin is starting to burn, fold up a piece of aluminum foil and slide it under the fish fillet.
5. The fish will be done in 10 - 15 minutes. It doesn't take long to grill fish on the skin.
See, I told you it's easy. Get out there and try it. I personally love to grill salmon fillets this way. It is so quick, easy and delicious. And just think of the glazes you could also add. There are a lot of options for experimenting with grilled fish.
Article Source: http://EzineArticles.com/?expert=Tom_Genung
However, we are going to drill down and focus on grilling fish on the skin side. You've picked up some nice salmon fillets with the skin on from your local fish market; guess what, that's the hard part. That's right, picking a good fish is more difficult than grilling it. Let me show you how easy it is.
1. Direct medium-high heat on a covered grill. Set up you charcoal or gas grill to produce a medium-high heat level. Make sure your grate is clean, and rub a bit of olive or canola oil on it. The cleanliness and oil will help prevent the fish from sticking.
2. Brush the skin side of the fish fillet with oil. A bit of olive or canola oil brushed on the skin side with help to prevent sticking. A bit of melted butter will work too.
3. Place the fish fillet skin side down over the heat source and cover. Grilling fish directly over the heat source will crisp up the skin and also help with sticking. Grilling the fish covered will cooking it evenly top through bottom.
4. Check on the fish periodically, but don't ever flip it. Grilling fish this way requires no flipping, but you do need to check on it. Check to see that the skin is crisping, but not burning. You can do this by lifting the corner of the fish fillet with a spatula. If the skin is starting to burn, fold up a piece of aluminum foil and slide it under the fish fillet.
5. The fish will be done in 10 - 15 minutes. It doesn't take long to grill fish on the skin.
See, I told you it's easy. Get out there and try it. I personally love to grill salmon fillets this way. It is so quick, easy and delicious. And just think of the glazes you could also add. There are a lot of options for experimenting with grilled fish.
Article Source: http://EzineArticles.com/?expert=Tom_Genung
Sunday, August 2, 2009
Revenge on Bambi
Remember the night that Bambi ran in front of your new truck and left you with a three thousand dollar repair bill? Granted the deer may now be dead but you still haven't reaped your full revenge on him yet have you? Why not grab up this truck hitter and clean him immediately so you can put him into some canning jars. In this manner you can saver your revenge slowly over the following year. An important point here is to get the road kill cleaned and cooled as quickly as possible.
In most states if a deer hits your car you have a right to pick him up and have him for dinner. To be certain you may wish to check with your local game warden or forest department. The question that is foremost of people's lips is how do we save and can this venison to ensure its safe and proper storage.
First off it should be sliced up into strips, cubed or cut into small one inch chunks of meat. Remove any excess fat from around the actual meat portions and discard it. If you are not especially fond of the wild game taste often found in deer or other animals you should soak the meat in brine water for one hour. Make your brine from 1 tablespoon of salt to a quart of water. After the hour has expired remove the meat from the brine and rinse it well to remove any of the salt. You may wish to remove any bones at this time as well.
You will now want to precook your venison by one of several methods. You can roast it or you can cook it in a small quantity of fat until it is a golden brown in color.
Place about 1/2 teaspoon of salt and approximately 3/4 of an inch of boiling water, broth or meat drippings into the bottom of the jar. Next pack the meat chunks into the jar as tightly as you possibly can, fill with water making certain to leave the usual one inch head-space at the top.
Install and adjust your sterilized lids at this time and pressure cook the jars for 75 minutes if using pints and 90 minutes for quarts. Please note that I said pressure cooking not water bath. You can not water bath meat properly and safely.
Article Source: http://EzineArticles.com/?expert=Joseph_Parish
In most states if a deer hits your car you have a right to pick him up and have him for dinner. To be certain you may wish to check with your local game warden or forest department. The question that is foremost of people's lips is how do we save and can this venison to ensure its safe and proper storage.
First off it should be sliced up into strips, cubed or cut into small one inch chunks of meat. Remove any excess fat from around the actual meat portions and discard it. If you are not especially fond of the wild game taste often found in deer or other animals you should soak the meat in brine water for one hour. Make your brine from 1 tablespoon of salt to a quart of water. After the hour has expired remove the meat from the brine and rinse it well to remove any of the salt. You may wish to remove any bones at this time as well.
You will now want to precook your venison by one of several methods. You can roast it or you can cook it in a small quantity of fat until it is a golden brown in color.
Place about 1/2 teaspoon of salt and approximately 3/4 of an inch of boiling water, broth or meat drippings into the bottom of the jar. Next pack the meat chunks into the jar as tightly as you possibly can, fill with water making certain to leave the usual one inch head-space at the top.
Install and adjust your sterilized lids at this time and pressure cook the jars for 75 minutes if using pints and 90 minutes for quarts. Please note that I said pressure cooking not water bath. You can not water bath meat properly and safely.
Article Source: http://EzineArticles.com/?expert=Joseph_Parish
Creating the Perfect Dish With Gas Grills
There is a common myth that anyone can grill food and do it well. Truth is, grilling is considered as one of the most challenging methods of cooking. Savvy cooks are then looking for ways to improve their cooking ability using gas grills to produce more delectable dishes that would please your family and guests.
The most basic step to learning how to cook with a gas grill is to understand the basic procedure of grilling. After all, grilling is considered the most intense form of cooking involving direct heat. But once you understand the basic of grilling, it is easy to master.
Take note of these gas grill cooking tips to produce awesome food that would delight your palate anytime of the year.
Recipe Preparation
For different types of recipes or food that you are going to cook with a gas grill, you need different types of recipe preparation. This is because the act of grilling reacts differently on each type of food. You can then begin by choosing the best quality product. For meats, you can create a marinade to soak the meat overnight or for several hours to ensure that it is tender enough and contains great flavors. The process of marinating is important since cooking the meat on a gas grill does nothing to make it tender or easy to bite into.
When choosing the product to cook, make sure that it has the capacity to withstand cooking on direct high heat. If you are not sure about how to choose the right product, you can ask the meat provider. When grilling vegetables, you need to understand that each type of vegetable cook at different rates on the grill. The natural texture and firmness of the meat impact the time it takes to cook the vegetable.
Gas Grills or Charcoal Grill?
If you want to attain a smoky flavor, charcoal grill is recommended for use. However, there are far more advantages for using a gas grill than its charcoal counterpart.
Cooks that are not expert with cooking on a grill, a gas grill help provide consistent heat to aid in cooking. When cooking on a charcoal, you have to closely monitor the food product to ensure that it gets enough heat.
The convenience of cooking with a gas grill is the biggest advantage. It is easy to start since you will be using propane as fuel, which can be started with a button press. Turning off a gas grill is as easy as it is turned on. It is now possible to enjoy the goodness of grilled food everyday!
Article Source: http://EzineArticles.com/?expert=Robert_A_Hull
The most basic step to learning how to cook with a gas grill is to understand the basic procedure of grilling. After all, grilling is considered the most intense form of cooking involving direct heat. But once you understand the basic of grilling, it is easy to master.
Take note of these gas grill cooking tips to produce awesome food that would delight your palate anytime of the year.
Recipe Preparation
For different types of recipes or food that you are going to cook with a gas grill, you need different types of recipe preparation. This is because the act of grilling reacts differently on each type of food. You can then begin by choosing the best quality product. For meats, you can create a marinade to soak the meat overnight or for several hours to ensure that it is tender enough and contains great flavors. The process of marinating is important since cooking the meat on a gas grill does nothing to make it tender or easy to bite into.
When choosing the product to cook, make sure that it has the capacity to withstand cooking on direct high heat. If you are not sure about how to choose the right product, you can ask the meat provider. When grilling vegetables, you need to understand that each type of vegetable cook at different rates on the grill. The natural texture and firmness of the meat impact the time it takes to cook the vegetable.
Gas Grills or Charcoal Grill?
If you want to attain a smoky flavor, charcoal grill is recommended for use. However, there are far more advantages for using a gas grill than its charcoal counterpart.
Cooks that are not expert with cooking on a grill, a gas grill help provide consistent heat to aid in cooking. When cooking on a charcoal, you have to closely monitor the food product to ensure that it gets enough heat.
The convenience of cooking with a gas grill is the biggest advantage. It is easy to start since you will be using propane as fuel, which can be started with a button press. Turning off a gas grill is as easy as it is turned on. It is now possible to enjoy the goodness of grilled food everyday!
Article Source: http://EzineArticles.com/?expert=Robert_A_Hull
5 Ways to Adapt Your Favorite Recipes & Make Them More Healthy
Do you need to eat healthy foods, but don't want to give up your favorite recipes? With the massive trend in the nation for eating a healthy diet, there's plenty of opportunity to make the necessary changes with hardly any sacrifice. So, whatever the reason for your change of diet, whether it's to lose weight or manage a health condition, you may not have to give up all your favorite foods. Why not try adapting your favorite family recipes, it could be easier than you think.
Here's our five tips for making your favorite foods more healthy:-
Reduce Sugar
If you are baking, why not try baking your favorite recipe with 2/3 or ¾ the usual amount of sugar. Often this can result in it tasting just as good, but cutting down significantly on the calories.
Replace White Flour
In any cake or cookie recipe, try replacing up to half the flour with whole wheat or wholemeal flour. You can also experiment with other types of flour to see how they affect the flavour, start with replacing 10% white flour with rye or buckwheat to start with.
In some of your most wickedly sweet recipes, such as chocolate brownies or cakes, you can often retain the flavor and moisture by replacing white flour with almond flour (or ground almonds). Try experimenting by replacing up to 25% of the flour initially.
Review Portion Size
If you're used to having one large piece of cake, try cutting it a little thinner. If you regularly eat two cookies, why not eat one cookie, a little more slowly. If you must have seconds, have an extra serving of vegetables or salad.
Eat More Fruit & Vegetables
Whatever sorts of meals you enjoy - try cutting down on the carbohydrates (potatoes, rice, bread) and eating more vegetables. If you're eating pizza or burgers, make sure you also have a portion of salad. Try and incorporate fruit into your dessert, or simply have a piece of fruit instead of a pudding.
Experiment With New Recipes
Even if you adore your tried and tested recipes, looking at recipe books & websites can give you an idea of how to incorporate healthier ingredients. Instead of feeling this is a burden, why not view it as an opportunity to renew your love of cooking and try something new?
Why not indulge yourself by buying a new cookbook or cooking magazine, perhaps from one of your favorite celebrity chefs? Of course, there's always plenty of cook books available in your local library, to give you plenty of inspiration. Cooking should be fun, so remember to enjoy cooking and experimenting!
Article Source: http://EzineArticles.com/?expert=Jen_C
Here's our five tips for making your favorite foods more healthy:-
Reduce Sugar
If you are baking, why not try baking your favorite recipe with 2/3 or ¾ the usual amount of sugar. Often this can result in it tasting just as good, but cutting down significantly on the calories.
Replace White Flour
In any cake or cookie recipe, try replacing up to half the flour with whole wheat or wholemeal flour. You can also experiment with other types of flour to see how they affect the flavour, start with replacing 10% white flour with rye or buckwheat to start with.
In some of your most wickedly sweet recipes, such as chocolate brownies or cakes, you can often retain the flavor and moisture by replacing white flour with almond flour (or ground almonds). Try experimenting by replacing up to 25% of the flour initially.
Review Portion Size
If you're used to having one large piece of cake, try cutting it a little thinner. If you regularly eat two cookies, why not eat one cookie, a little more slowly. If you must have seconds, have an extra serving of vegetables or salad.
Eat More Fruit & Vegetables
Whatever sorts of meals you enjoy - try cutting down on the carbohydrates (potatoes, rice, bread) and eating more vegetables. If you're eating pizza or burgers, make sure you also have a portion of salad. Try and incorporate fruit into your dessert, or simply have a piece of fruit instead of a pudding.
Experiment With New Recipes
Even if you adore your tried and tested recipes, looking at recipe books & websites can give you an idea of how to incorporate healthier ingredients. Instead of feeling this is a burden, why not view it as an opportunity to renew your love of cooking and try something new?
Why not indulge yourself by buying a new cookbook or cooking magazine, perhaps from one of your favorite celebrity chefs? Of course, there's always plenty of cook books available in your local library, to give you plenty of inspiration. Cooking should be fun, so remember to enjoy cooking and experimenting!
Article Source: http://EzineArticles.com/?expert=Jen_C
Sunday, May 24, 2009
Cooking With Mexican Vanilla
The Origin of Vanilla
It was in Mexico that vanilla was first cultivated, cured and made into an extract. Mexico's long history of vanilla dates all the way back to the Aztec civilization. The Aztec's were known to use it in xocoatl, a drink they made from cocoa beans, cinnamon, vanilla and sometimes spicy peppers.
Today only a small percentage of vanilla, from a global perspective, is produced from the valleys of Mexico. Its growing worldwide popularity led to its exportation to other places. Today the Bourbon islands and Madagascar are the largest producers of vanilla, but demand for the Mexican variety is still strong among chefs and cooking aficionados.
Cooking with Mexican Vanilla
Each type of vanilla, whether it's from Mexico, Madagascar or Tahiti, has a distinct flavor. Each one is a little bit different, so it is good to try out the different types and see which on.
The rich, aromatic taste of Mexican vanilla is a special treat. The bean pods from Mexican orchid plants are considered to have a higher concentration of flavor, when compared to other types of vanilla. Mexican vanilla extract is also made with a lower concentration of alcohol. Both these factors combine to give the extract a smooth, deep, rich taste that makes it so popular.
Buyer Beware
While we do love and recommend Mexican vanilla, you should use caution. Picking up on its popularity, many people in towns along the U.S. / Mexican border have taken up selling "vanilla" to tourists. These fakes usually come in large one liter bottles, are sold for just a couple dollars and sometimes aren't even labeled.
It is always painful to hear of someone who is so proud of their purchase. Especially how cheap it they were able to get it for just across the border.
Real vanilla extract takes a significant amount of time to make. It's a long process. That is why real extract is so much more expensive that imitation extract.
When buying Mexican vanilla it is important to get it from a trusted source. We recommend several types of vanilla extract on our website and we include trusted places to buy Mexican vanilla.
Article Source: http://EzineArticles.com/?expert=Alex_Rowe
It was in Mexico that vanilla was first cultivated, cured and made into an extract. Mexico's long history of vanilla dates all the way back to the Aztec civilization. The Aztec's were known to use it in xocoatl, a drink they made from cocoa beans, cinnamon, vanilla and sometimes spicy peppers.
Today only a small percentage of vanilla, from a global perspective, is produced from the valleys of Mexico. Its growing worldwide popularity led to its exportation to other places. Today the Bourbon islands and Madagascar are the largest producers of vanilla, but demand for the Mexican variety is still strong among chefs and cooking aficionados.
Cooking with Mexican Vanilla
Each type of vanilla, whether it's from Mexico, Madagascar or Tahiti, has a distinct flavor. Each one is a little bit different, so it is good to try out the different types and see which on.
The rich, aromatic taste of Mexican vanilla is a special treat. The bean pods from Mexican orchid plants are considered to have a higher concentration of flavor, when compared to other types of vanilla. Mexican vanilla extract is also made with a lower concentration of alcohol. Both these factors combine to give the extract a smooth, deep, rich taste that makes it so popular.
Buyer Beware
While we do love and recommend Mexican vanilla, you should use caution. Picking up on its popularity, many people in towns along the U.S. / Mexican border have taken up selling "vanilla" to tourists. These fakes usually come in large one liter bottles, are sold for just a couple dollars and sometimes aren't even labeled.
It is always painful to hear of someone who is so proud of their purchase. Especially how cheap it they were able to get it for just across the border.
Real vanilla extract takes a significant amount of time to make. It's a long process. That is why real extract is so much more expensive that imitation extract.
When buying Mexican vanilla it is important to get it from a trusted source. We recommend several types of vanilla extract on our website and we include trusted places to buy Mexican vanilla.
Article Source: http://EzineArticles.com/?expert=Alex_Rowe
Basics of Learning to Cook With Fresh Herbs
Learning to use fresh herbs is a great way to spice up your cooking, making it tastier and better than ever before. There are infinite ways to use fresh herbs in your cooking. This means that you get to use your imagination to create new ways of using the herbs you choose every day! A benefit of using fresh herbs is that you will not need to use as much salt or fatty ingredients to add flavor and substance to your cooking. This brings obvious health benefits as well as the fact that herbs are loaded with antioxidants which protect against cancer and heart disease.
Using recipes is a great way of introducing yourself to using fresh herbs in your cooking. The next level of learning how to use herbs comes with fully understanding the different flavors of the herbs you are using. To achieve this, I suggest first tasting each herb by itself, then add it to something bland yet familiar, such as rice or potatoes. Finally, (and here's where your creativity comes in) experiment by adding the herb whenever you think it will work.
If you're using herbs from your own garden, it is important for you to know that the best herbs come from plants that are in the leaf making stage, not in the flowering (reproductive) stage. During the flowering stage, leaves become bitter, grassy, woody, or yellowed because more of the plant's energy is going toward flowering (reproduction). You can delay your plant flowering by harvesting often.
When starting to grow herbs at home, it's a good idea to start small so as not to become overwhelmed. I recommend starting with six basic herbs, including: Chives, Thyme, Tarragon, Oregano, Rosemary, and Basil. A few others to add when you're comfortable with the above might be: Sage, Marjoram, and Dill. Once you're comfortable with all of these, you may wish to experiment with many others. There are infinite possibilities.
When cooking with your herbs, it is a general guideline to use three times as much fresh as you would of a dried herb. The best time to pick herbs from your garden is in the morning, after the dew has dried and before the sun gets hot. This will provide you with the optimum flavor and best storage time line.
When storing your herbs in the refrigerator, I recommend putting them in a perforated plastic bag which you can easily make yourself by poking holes in a plastic bag. They will keep this way for a few days. If the herbs you're storing have long stems, you can cut them at an angle, like flowers, and put them in water, covered loosely with a plastic bag in the refrigerator. Change the water daily and they can last up to a week. Be aware that longer herb storage times may result in diminished flavor.
A few ideas to get you started cooking with herbs include using Basil, Garlic, Oregano, and Rosemary for meat, stew, pasta, or casseroles. To enhance sweetness, use Cinnamon, Ginger, and Nutmeg. To heat up a dish, add black, red, or white Pepper. Be sure to add fresh herbs at the end of cooking so that flavor lasts. Keep in mind that you can use herb flowers for a beautiful garnish.
Article Source: http://EzineArticles.com/?expert=Mark_Perlik
Using recipes is a great way of introducing yourself to using fresh herbs in your cooking. The next level of learning how to use herbs comes with fully understanding the different flavors of the herbs you are using. To achieve this, I suggest first tasting each herb by itself, then add it to something bland yet familiar, such as rice or potatoes. Finally, (and here's where your creativity comes in) experiment by adding the herb whenever you think it will work.
If you're using herbs from your own garden, it is important for you to know that the best herbs come from plants that are in the leaf making stage, not in the flowering (reproductive) stage. During the flowering stage, leaves become bitter, grassy, woody, or yellowed because more of the plant's energy is going toward flowering (reproduction). You can delay your plant flowering by harvesting often.
When starting to grow herbs at home, it's a good idea to start small so as not to become overwhelmed. I recommend starting with six basic herbs, including: Chives, Thyme, Tarragon, Oregano, Rosemary, and Basil. A few others to add when you're comfortable with the above might be: Sage, Marjoram, and Dill. Once you're comfortable with all of these, you may wish to experiment with many others. There are infinite possibilities.
When cooking with your herbs, it is a general guideline to use three times as much fresh as you would of a dried herb. The best time to pick herbs from your garden is in the morning, after the dew has dried and before the sun gets hot. This will provide you with the optimum flavor and best storage time line.
When storing your herbs in the refrigerator, I recommend putting them in a perforated plastic bag which you can easily make yourself by poking holes in a plastic bag. They will keep this way for a few days. If the herbs you're storing have long stems, you can cut them at an angle, like flowers, and put them in water, covered loosely with a plastic bag in the refrigerator. Change the water daily and they can last up to a week. Be aware that longer herb storage times may result in diminished flavor.
A few ideas to get you started cooking with herbs include using Basil, Garlic, Oregano, and Rosemary for meat, stew, pasta, or casseroles. To enhance sweetness, use Cinnamon, Ginger, and Nutmeg. To heat up a dish, add black, red, or white Pepper. Be sure to add fresh herbs at the end of cooking so that flavor lasts. Keep in mind that you can use herb flowers for a beautiful garnish.
Article Source: http://EzineArticles.com/?expert=Mark_Perlik
Grilling Preparation and Maintenance Tips
What is a great American tradition that millions enjoy every year? The answer is grilling or barbecuing as it's sometimes called. With the right instruction anyone can enjoy grilling right away.
Get Ready Early
Grilling allows you to cook all sorts of different and tasty foods. Because you have so many options you need to consider what food you should server at your barbecue. What you serve should reflect the event that you are celebrating and your party guests. Find at least a few items that will keep your crowd happy.
The most important aspect to planning a barbecue is the weather. While no one can control the weather, good planning will help you avoid bad weather. Check the weather forecast a few days before and you will have much better odds of having a nice time. There's nothing worse than getting rained out after putting all the work into the food preparation and getting people together.
1-2 days is usually enough time to plan for the barbecue. Make sure you thaw, prepare, and marinate any meat you will be cooking. Once you have the meat prepared and soaking up the marinate, start thinking about what types of side dishes you want to serve. Barbecues usually include mashed potatoes or potato salad, baked beans, chips, and coleslaw although you can use anything you want.
Maintenance Advice
Cleaning your grill is quite easy. All it takes are some common items you probably have laying around your house all ready. If not they are in most department and grill stores.
Brush down your grill after every use because the longer you wait to clean if off the harder it becomes. You should use a wire bronze grill brush to clean all the surfaces. If you clean routinely, you will prevent any type of buildup. The racks are where all the food will touch when it is cooking so it's very important to clean it regularly. Was the racks with soap and some steel wool bristle pads after you finish the brushing. Rinse off all soap before you use the grill again. Do this every time you grill or you may damage your grill.
Article Source: http://EzineArticles.com/?expert=Jason_Helms
Get Ready Early
Grilling allows you to cook all sorts of different and tasty foods. Because you have so many options you need to consider what food you should server at your barbecue. What you serve should reflect the event that you are celebrating and your party guests. Find at least a few items that will keep your crowd happy.
The most important aspect to planning a barbecue is the weather. While no one can control the weather, good planning will help you avoid bad weather. Check the weather forecast a few days before and you will have much better odds of having a nice time. There's nothing worse than getting rained out after putting all the work into the food preparation and getting people together.
1-2 days is usually enough time to plan for the barbecue. Make sure you thaw, prepare, and marinate any meat you will be cooking. Once you have the meat prepared and soaking up the marinate, start thinking about what types of side dishes you want to serve. Barbecues usually include mashed potatoes or potato salad, baked beans, chips, and coleslaw although you can use anything you want.
Maintenance Advice
Cleaning your grill is quite easy. All it takes are some common items you probably have laying around your house all ready. If not they are in most department and grill stores.
Brush down your grill after every use because the longer you wait to clean if off the harder it becomes. You should use a wire bronze grill brush to clean all the surfaces. If you clean routinely, you will prevent any type of buildup. The racks are where all the food will touch when it is cooking so it's very important to clean it regularly. Was the racks with soap and some steel wool bristle pads after you finish the brushing. Rinse off all soap before you use the grill again. Do this every time you grill or you may damage your grill.
Article Source: http://EzineArticles.com/?expert=Jason_Helms
Tuesday, March 3, 2009
Cake Pans - How to Keep Cakes From Sticking to Them
For many novice bakers, baking cakes may not be the problem. Finding recipes or decorating may not be the problem either. Their biggest problem may be keeping cakes from sticking to cake pans. In this article, I'm going to give you 5 useful tips to ensure your cakes never stick to your cake pans.
1. Make sure to let the cake cool the proper amount of time.
If the cake is sticking to the cake pan, the first thing to look at is whether or not you're letting it cool sufficiently. Most recipes suggest cooling the cake on a rack about 5 to 15 minutes, then running a knife around the edge before turning it out of the pan. Just by taking these steps, you can prevent your cakes from ever sticking.
2. Use a mixture of equal parts flour, vegetable or canola oil, and shortening.
If you're unsure what to grease your cake pans with, try the above mixture. Blend the ingredients thoroughly and use a pastry brush to apply to your cake pans. Once the cake is done baking, you can then place the cake pan on a cooling rack. Allow it to cool as recommended in tip number 1 before removing it.
3. Cut a piece of parchment paper and line your cake pan with it, and dab some butter under and on top of the paper.
This is a neat trick I learned from a good friend, and seems to work flawlessly every time. It's like "insurance" that the cake will come out. When you remove the cake it should come out of the cake pan quite easily paper and all. Then, all you have to do is peel the paper from the cake.
4. Don't let the cake cool too long.
Some bakers may be letting their cakes cool too much. Most cakes should be removed from their cake pans after 5 to 15 minutes, but definitely within 30 minutes of cooling on a rack. Anything after that may be detrimental. However, some recipes call for letting your cakes cool a bit longer. If that's the case, then just follow the recipe instructions. Unless the recipe calls for it, stick to tip number 1.
5. Use aluminum foil to line your cake pans.
This is similar to using parchment paper, but is a more cost effective alternative for those frugal bakers out there. Aside from being cheaper, you can also mold foil a little tighter to the pan than with parchment paper. Foil works best for round and square cake pans. You can line your pans with foil enough to reach up and over the sides. You may even use the extra foil as a type of "handle" to help lift the cake out of the pan.
I know how frustrating it can be to have your cakes stick to your cake pans. You can now use my 5 tips in any combination that makes sense to ensure that your cakes never stick to your cake pans again. Instead of tearing up that cake as you try to remove it from its pan, you can ensure an easy and simple release, ensuring your cakes always come out looking as good as they taste.
Article Source: http://EzineArticles.com/?expert=Veronica_Elena
1. Make sure to let the cake cool the proper amount of time.
If the cake is sticking to the cake pan, the first thing to look at is whether or not you're letting it cool sufficiently. Most recipes suggest cooling the cake on a rack about 5 to 15 minutes, then running a knife around the edge before turning it out of the pan. Just by taking these steps, you can prevent your cakes from ever sticking.
2. Use a mixture of equal parts flour, vegetable or canola oil, and shortening.
If you're unsure what to grease your cake pans with, try the above mixture. Blend the ingredients thoroughly and use a pastry brush to apply to your cake pans. Once the cake is done baking, you can then place the cake pan on a cooling rack. Allow it to cool as recommended in tip number 1 before removing it.
3. Cut a piece of parchment paper and line your cake pan with it, and dab some butter under and on top of the paper.
This is a neat trick I learned from a good friend, and seems to work flawlessly every time. It's like "insurance" that the cake will come out. When you remove the cake it should come out of the cake pan quite easily paper and all. Then, all you have to do is peel the paper from the cake.
4. Don't let the cake cool too long.
Some bakers may be letting their cakes cool too much. Most cakes should be removed from their cake pans after 5 to 15 minutes, but definitely within 30 minutes of cooling on a rack. Anything after that may be detrimental. However, some recipes call for letting your cakes cool a bit longer. If that's the case, then just follow the recipe instructions. Unless the recipe calls for it, stick to tip number 1.
5. Use aluminum foil to line your cake pans.
This is similar to using parchment paper, but is a more cost effective alternative for those frugal bakers out there. Aside from being cheaper, you can also mold foil a little tighter to the pan than with parchment paper. Foil works best for round and square cake pans. You can line your pans with foil enough to reach up and over the sides. You may even use the extra foil as a type of "handle" to help lift the cake out of the pan.
I know how frustrating it can be to have your cakes stick to your cake pans. You can now use my 5 tips in any combination that makes sense to ensure that your cakes never stick to your cake pans again. Instead of tearing up that cake as you try to remove it from its pan, you can ensure an easy and simple release, ensuring your cakes always come out looking as good as they taste.
Article Source: http://EzineArticles.com/?expert=Veronica_Elena
Learning the Two Simple Methods of Cooking Couscous
One of the best alternatives for traditional pasta, couscous is a special type of wheat that is commonly used in dishes that originated from North Africa. Many people agree that this wheat goes well with delicious fish viands, as well as dishes that have hot and spicy flavors. In addition, everyone can eat couscous for breakfast by adding milk and other fruits to the wheat. However, to those who are health conscious they can always add delicious and nutritious salad dressing to this wheat to improve its taste. For individuals who have interest in exploring other uses of the wheat, it is best that they try these two sumptuous couscous recipes, namely Plain Couscous and Couscous With Olive Oil.
Learning the Basics in Cooking Plain Couscous
The easiest way of cooking couscous is by preparing and serving it to people very plainly. When cooking plain couscous, it is important to prepare a tasty and savory sauce that will be mixed with the wheat, since the sauce will be the only source of flavor in this dish. Combine couscous and sauce in a pan and boil for several minutes. The heat must be turned-off when the mixture reaches boiling point to avoid couscous from becoming over cooked. Before letting the mixture stand for another five minutes, it is important to cover the pan to prevent the wheat from being contaminated. Serve the dish immediately.
Knowing the Steps for Cooking Couscous with Olive Oil
Another simple way of cooking couscous is by preparing it with olive oil. Pour at most two tablespoons of olive oil in a pan. Heat the pan in a medium low fire for several minutes. As an alternative for olive oil, it is best to use vegetable oil. Put couscous in the pan and sprinkle with salt to improve its taste. Constantly stir the wheat. When the color of couscous appears to be golden brown, pour boiling water. Before turning the fire off, provide a cover for the pan. Let the dish stand in the pan for at most ten minutes. Transfer the dish in another bowl and serve immediately.
Important Tips in Cooking Couscous
For individuals who have interest in cooking couscous, there are some important tips that they should consider. Instead of boiling the wheat in plain water, they can use juices, chicken stock, and beef stock as alternatives. Additionally, to those who like to prepare couscous with olive oil, they can always add pine nuts to enhance the flavor of the dish. Furthermore, the use of some herbs such as rosemary, basil, oregano, marjoram, and thyme is encouraged to improve the taste of the wheat. Finally, when it comes to preserving excess couscous, they should always place it inside a container and put in a refrigerator to retain its freshness.
Cooking couscous is very easy and simple. In addition, it is not time consuming, which means that everyone can prepare couscous dishes. By following the procedures in cooking these two recipes, people can add new flavor and taste to the traditional way of preparing this special kind of wheat.
Article Source: http://EzineArticles.com/?expert=Peter_Garant
Learning the Basics in Cooking Plain Couscous
The easiest way of cooking couscous is by preparing and serving it to people very plainly. When cooking plain couscous, it is important to prepare a tasty and savory sauce that will be mixed with the wheat, since the sauce will be the only source of flavor in this dish. Combine couscous and sauce in a pan and boil for several minutes. The heat must be turned-off when the mixture reaches boiling point to avoid couscous from becoming over cooked. Before letting the mixture stand for another five minutes, it is important to cover the pan to prevent the wheat from being contaminated. Serve the dish immediately.
Knowing the Steps for Cooking Couscous with Olive Oil
Another simple way of cooking couscous is by preparing it with olive oil. Pour at most two tablespoons of olive oil in a pan. Heat the pan in a medium low fire for several minutes. As an alternative for olive oil, it is best to use vegetable oil. Put couscous in the pan and sprinkle with salt to improve its taste. Constantly stir the wheat. When the color of couscous appears to be golden brown, pour boiling water. Before turning the fire off, provide a cover for the pan. Let the dish stand in the pan for at most ten minutes. Transfer the dish in another bowl and serve immediately.
Important Tips in Cooking Couscous
For individuals who have interest in cooking couscous, there are some important tips that they should consider. Instead of boiling the wheat in plain water, they can use juices, chicken stock, and beef stock as alternatives. Additionally, to those who like to prepare couscous with olive oil, they can always add pine nuts to enhance the flavor of the dish. Furthermore, the use of some herbs such as rosemary, basil, oregano, marjoram, and thyme is encouraged to improve the taste of the wheat. Finally, when it comes to preserving excess couscous, they should always place it inside a container and put in a refrigerator to retain its freshness.
Cooking couscous is very easy and simple. In addition, it is not time consuming, which means that everyone can prepare couscous dishes. By following the procedures in cooking these two recipes, people can add new flavor and taste to the traditional way of preparing this special kind of wheat.
Article Source: http://EzineArticles.com/?expert=Peter_Garant
What Can You Make With Different Shaped Cake Pans?
There are so many shapes of cake pans available, it can be overwhelming trying to decide on which one to choose. Today's cake pans come in a variety of shapes and sizes, and most are intricately detailed as well. This is a boon to bakers, and cake decorators who can take their baking and decorating to the next level.
The myriad of cake pan shapes allow you to create just about anything your imagination can dream up...
For example, you can create football, soccer ball, basketball, or baseball shaped cakes. These are perfect for the athlete in your family, or the sports fan. You can easily throw a themed party based on their favorite sport, and top it off with the appropriately shaped ball cake.
You can bake a cartoon, TV, or movie character cake. There are various cake pans available in various character shapes. For example, there are Disney characters available, or even Sponge Bob Square Pants. If your kids love Sesame Street, there are several cake pans available for them too. I'm talking about such lovable characters as Elmo, Big Bird, Oscar the Grouch, and many more.
There are also car shapes out there. These can be baked for the NASCAR lover, or for anyone who gets a kick out of cars. It can be for an adult, or child. Anyone who loves cars will enjoy a car shaped cake, and you can bake it with a car shaped cake pan.
For those train lovers, and they can be quite the avid fan, there are even train shaped cake pans. There are many train hobbyists who collect train sets. Now, you can take that hobby and bake them a train shaped cake that they'll love and enjoy.
There are even more risqué shaped cake pans for adults. These can be used for adult themed parties such as bachelor, or bachelorette parties. They add a nice touch to an already fun evening, and imagine the hilarity associated with such and adult shaped cake.
This is a great time for bakers and decorators. Just about anything your imagination dreams up, you can create with the various cake pans available. Your only limitation is your level of creativity. By using any of the various cake pan shapes, you can easily bake an exotic looking cake, or you can even bake something more traditional if you prefer. It's completely up to you.
Article Source: http://EzineArticles.com/?expert=Veronica_Elena
The myriad of cake pan shapes allow you to create just about anything your imagination can dream up...
For example, you can create football, soccer ball, basketball, or baseball shaped cakes. These are perfect for the athlete in your family, or the sports fan. You can easily throw a themed party based on their favorite sport, and top it off with the appropriately shaped ball cake.
You can bake a cartoon, TV, or movie character cake. There are various cake pans available in various character shapes. For example, there are Disney characters available, or even Sponge Bob Square Pants. If your kids love Sesame Street, there are several cake pans available for them too. I'm talking about such lovable characters as Elmo, Big Bird, Oscar the Grouch, and many more.
There are also car shapes out there. These can be baked for the NASCAR lover, or for anyone who gets a kick out of cars. It can be for an adult, or child. Anyone who loves cars will enjoy a car shaped cake, and you can bake it with a car shaped cake pan.
For those train lovers, and they can be quite the avid fan, there are even train shaped cake pans. There are many train hobbyists who collect train sets. Now, you can take that hobby and bake them a train shaped cake that they'll love and enjoy.
There are even more risqué shaped cake pans for adults. These can be used for adult themed parties such as bachelor, or bachelorette parties. They add a nice touch to an already fun evening, and imagine the hilarity associated with such and adult shaped cake.
This is a great time for bakers and decorators. Just about anything your imagination dreams up, you can create with the various cake pans available. Your only limitation is your level of creativity. By using any of the various cake pan shapes, you can easily bake an exotic looking cake, or you can even bake something more traditional if you prefer. It's completely up to you.
Article Source: http://EzineArticles.com/?expert=Veronica_Elena
Friday, January 30, 2009
Cake Decorating Equipment
Talk of cakes and you send many people's mouths watering. These are products that are prepared through a long process of mixing a lot of ingredients which are then baked in an oven. However, the process is not complete until the product has been decorated with some artistic designs that will turn it into an elegant piece. However, this is not just something that you do for the sake of it. You need to have some special cake decorating equipment for the best results.
To begin with, you need to have icing sugar that will come first in the process. Its purpose is to provide a smooth surface on which the rest of the decorations will take place. To spread the icing , you will require a spatula. They come in many shapes and sizes and the angled one will perform a better job that looks professional.
You might need to put some designs or figures on your cake, those that match with the occasion. For example, it could be one for a birthday, anniversary, wedding or other occasions. You will find that in the market there are many decorating equipment that will assist you in making all these patterns and you will not have to struggle a lot as you will not need to use your free hand.
For this, you will need a syringe-like equipment from which you will squeeze out the decoration contents, as you shape them into what you want. You may desire to have flower decorations and for this, you can have the ready made ones or you can just make them yourself. With the correct decorating kit, you will rarely go wrong and you will turn plain product of the bakery into something worth stealing glances at.
Article Source: http://EzineArticles.com/?expert=Peter_Gitundu
To begin with, you need to have icing sugar that will come first in the process. Its purpose is to provide a smooth surface on which the rest of the decorations will take place. To spread the icing , you will require a spatula. They come in many shapes and sizes and the angled one will perform a better job that looks professional.
You might need to put some designs or figures on your cake, those that match with the occasion. For example, it could be one for a birthday, anniversary, wedding or other occasions. You will find that in the market there are many decorating equipment that will assist you in making all these patterns and you will not have to struggle a lot as you will not need to use your free hand.
For this, you will need a syringe-like equipment from which you will squeeze out the decoration contents, as you shape them into what you want. You may desire to have flower decorations and for this, you can have the ready made ones or you can just make them yourself. With the correct decorating kit, you will rarely go wrong and you will turn plain product of the bakery into something worth stealing glances at.
Article Source: http://EzineArticles.com/?expert=Peter_Gitundu
Easy Chicken Recipe Ideas - 3 Ways to Create a New Chicken Dinner
Every day we have to eat. The age old question that haunts mothers "what's for dinner" can cause panic. Don't let it. Arm yourself with ways to create easy chicken recipes for dinner. Always be prepared, and get quick easy dinners on the table.
Easy Stuffed Chicken Recipe Ideas
When you say stuffed chicken recipes a lot of people get a worried look on their face. They think it's hard or will take too long. That's just not true.
It's as easy as banging a chicken breast flat, and then adding some veggies, cheese, spices, whatever you like in the middle and rolling it up.
This is a quick and easy way to add veggies to your chicken, great for picky eaters. It is also great for weeknight dinners, as well as dinner for guests.
Easy Grilled Chicken Recipe Ideas
When you talk about grilling chicken it doesn't necessarily mean going outside and firing up the grill. There are a wide range of indoor grilling options now. The great thing about these indoor grills is they heat on both sides which cuts cooking time considerably. It also leaves the chicken nice and juicy.
You can add spices, marinades and rubs to chicken to make new flavors for grilling. All it takes is a few minutes to prepare, and then less than 10 minutes to cook on the indoor grill. That gives you just enough time to throw some veggies on for a side dish.
Easy Chicken Casserole Recipe Ideas
What could be easier than a chicken casserole. Grab some chicken, whatever you have around, some cream of soup (whatever flavor you have on hand). Add some noodles and spices and you have a unique dinner each and every time.
Depending on the ingredients you choose and the way you spice up the casserole you can create any number of unique flavors.
As you can see, using some basic strategies you can create a ton of easy chicken recipe ideas. These strategies, whether stuffing, grilling or creating a casserole can help you create new and different chicken dishes that taste great.
Article Source: http://EzineArticles.com/?expert=Jackie_Lee
Easy Stuffed Chicken Recipe Ideas
When you say stuffed chicken recipes a lot of people get a worried look on their face. They think it's hard or will take too long. That's just not true.
It's as easy as banging a chicken breast flat, and then adding some veggies, cheese, spices, whatever you like in the middle and rolling it up.
This is a quick and easy way to add veggies to your chicken, great for picky eaters. It is also great for weeknight dinners, as well as dinner for guests.
Easy Grilled Chicken Recipe Ideas
When you talk about grilling chicken it doesn't necessarily mean going outside and firing up the grill. There are a wide range of indoor grilling options now. The great thing about these indoor grills is they heat on both sides which cuts cooking time considerably. It also leaves the chicken nice and juicy.
You can add spices, marinades and rubs to chicken to make new flavors for grilling. All it takes is a few minutes to prepare, and then less than 10 minutes to cook on the indoor grill. That gives you just enough time to throw some veggies on for a side dish.
Easy Chicken Casserole Recipe Ideas
What could be easier than a chicken casserole. Grab some chicken, whatever you have around, some cream of soup (whatever flavor you have on hand). Add some noodles and spices and you have a unique dinner each and every time.
Depending on the ingredients you choose and the way you spice up the casserole you can create any number of unique flavors.
As you can see, using some basic strategies you can create a ton of easy chicken recipe ideas. These strategies, whether stuffing, grilling or creating a casserole can help you create new and different chicken dishes that taste great.
Article Source: http://EzineArticles.com/?expert=Jackie_Lee
3 Ways to Create Easy Chicken Recipe Ideas
When cooking chicken you have a a lot of options on how you cook it. You also have a lot of options on what you can cook it with. Chicken goes quite well with many different foods, and depending on the spices you use you can create a million different easy chicken recipes.
Easy Chicken Pasta Recipe Ideas
Chicken and pasta just go together. You can easily create chicken and pasta dishes whether it has an Italian, American or even Thai flavor. The only thing that makes the difference is the spices you use and the type of pasta you use.
For Italian dishes you may use a tomato based sauce and linguine. For an American feel you might use spiral noodles and create a mayo based chicken salad. To create a Thai type dish you can use thin rice noodles and Asian spices.
Easy Chicken Soup Recipe Ideas
You may immediately think of chicken noodle soup when you think of chicken soup, but there are tons of ways you can create soups with chicken.
There are great chili recipes, a wide range of chicken soups as well as chicken stews. If you have a crockpot making soup of any kind is an easy way to a delicious and healthy dinner.
Easy Baked Chicken Recipe Ideas
Baked chicken may sound dry and gross to you, but when cooked well it is delicious, moist and flavorful. You can bake a whole chicken which is called roasting. Depending on the spices you use you can create a wide range of flavors for your chicken.
You can bake them in a sauce to keep them moist. You can keep this low calorie by using low calorie sauce ingredients.
You can also "bake" a chicken in your crockpot. This is great for busy people who want a home cooked meal but don't have a couple hours in the evening to wait on a roasted chicken.
As you can see chicken is a truly versatile food. It is high in protein and low in fat. You can cook it in so many ways and with so many flavors that you could actually cook chicken every night of the year and never have the same chicken twice!
Article Source: http://EzineArticles.com/?expert=Jackie_Lee
Easy Chicken Pasta Recipe Ideas
Chicken and pasta just go together. You can easily create chicken and pasta dishes whether it has an Italian, American or even Thai flavor. The only thing that makes the difference is the spices you use and the type of pasta you use.
For Italian dishes you may use a tomato based sauce and linguine. For an American feel you might use spiral noodles and create a mayo based chicken salad. To create a Thai type dish you can use thin rice noodles and Asian spices.
Easy Chicken Soup Recipe Ideas
You may immediately think of chicken noodle soup when you think of chicken soup, but there are tons of ways you can create soups with chicken.
There are great chili recipes, a wide range of chicken soups as well as chicken stews. If you have a crockpot making soup of any kind is an easy way to a delicious and healthy dinner.
Easy Baked Chicken Recipe Ideas
Baked chicken may sound dry and gross to you, but when cooked well it is delicious, moist and flavorful. You can bake a whole chicken which is called roasting. Depending on the spices you use you can create a wide range of flavors for your chicken.
You can bake them in a sauce to keep them moist. You can keep this low calorie by using low calorie sauce ingredients.
You can also "bake" a chicken in your crockpot. This is great for busy people who want a home cooked meal but don't have a couple hours in the evening to wait on a roasted chicken.
As you can see chicken is a truly versatile food. It is high in protein and low in fat. You can cook it in so many ways and with so many flavors that you could actually cook chicken every night of the year and never have the same chicken twice!
Article Source: http://EzineArticles.com/?expert=Jackie_Lee
Thursday, January 8, 2009
The Novice's First Dinner Party Menu - There is a Solution
Eventually everyone comes to that special day in their lives. It is not the day you ask your crush to the prom, the day you say "I Do", or even the day you bring home baby for the first time. While those days are indeed life changing and very special, there is this one certain day that initially strikes terror in the heart of the first timer. I am talking about the day you throw your first real dinner party. I am talking about the one that really, really matters a great deal to you!
It starts out innocently enough. Your mom or another living family member asks you to host the Holiday dinner this year or you want to impress your girlfriend with a romantic home cooked meal. You are even excited about the event and cannot wait to get started. Then it hits you as you stare at your pantry. Your signature dish is Kraft Mac N' Cheese or Ravioli from a can and you consider boiling water a culinary feat. What are you going to make for dinner?
Well, first timer, planning a formal dinner is nothing to be feared, even for the culinary novice. All you need is a kitchen and a little creativity. A basic formal meal consists of four courses:
• Soup
• Salad
• Main
• Dessert
For a menu that is easy to prepare but suitable for a formal meal, consider:
• Broth
• Salad
• Chicken / Lentil Roast / Roasted Red Baby Potatoes / Acorn Squash/ Green Peas
• Ice Cream with Berries
So, like your special guests will soon be doing, let's start with the soup!
Broth is a great soup because you can buy it in a can or box that is easily hidden from your guests. Hey, chef's secret! Now do not ruin the illusion by serving it in mugs! Everything, even store bought broth, tastes better on fine China, or at the least, a pretty soup bowl. Ladle out the bowls in the kitchen and serve it to your guests restaurant style.
Skip the standard square saltines and splurge on a package of specialty soup crackers or bread sticks to accompany it. A personal favorite of mine is McCormick's Gourmet All-Vegetable Bouillon. This MSG free product yields two cups of broth per cube and honestly tastes like you spent all day simmering vegetables to create a fragrant, rich, broth.
Thanks to the invention of the salad bag, your second course has already been made for you. Even though most salad bags contain pre-washed produce, a secondary wash is mandatory to remove processing contaminants. This is another course that is best served restaurant style. Use a cookie cutter (diamonds, hearts, circles, etc, not gingerbread people!) to cut out slices of tomato or pepper. Use these shapes to decorate your salad plates and serve with a choice of vinaigrette or creamy dressing on the side.
For the main course, a roasted chicken is easy prepare and attractive to serve. Check the labels carefully. If you are buying a "utility grade" bird, parts of it like a wing or leg may be missing. Your bird(s) need to be presentation quality. Chicken is easy to flavor and whether you want to have a light citrus or a bold smoky taste is up to you.
Explore your options at your local grocery store or in the expanded resources section of first dinner party made simple. Bottled marinades, dry spice rubs, seasoning blends, even single-use bag roasters await for your personal convenience!
No kitchen is complete without a meat thermometer and they are especially important when cooking poultry. Serve the roasted chicken on a bed of lettuce to add color. Try surrounding the chicken with your cooked carrots, asparagus or any other vegetables for accent as well as guest dining options.
Lentil roast is a hearty side dish that can double as a main dish for vegetarians and vegans.
Lentil Roast
• Mash two cans of lentils in a bowl.
• Stir in enough breadcrumbs to make the bean mixture stiff.
• Add two eggs (for vegans stir 2 tablespoons of cornstarch into 6 tablespoons of cold water).
• Season to taste with savory seasonings or a pre-mixed seasoning blend.
• Pack the mixture into a greased bread pan and bake for an hour.
• Unmold onto a serving plate. If the roast falls apart or breaks as you unmold it, simply reshape it into a smooth round mound on the plate and continue with the garnishes.
• Pour a little pour mushroom gravy over it.
• Sliced mushrooms and a spring parsley on the top give this lentil roast a finishing touch.
• Serve it with additional gravy on the side.
Side dishes that go nicely with chicken and/or lentils are roasted red baby potatoes, acorn squash, and green peas. Slice the potatoes in half and toss them in a bowl with olive oil, salt and pepper. These can be baked in the roaster with the chicken or on a flat baking sheet. Slice the acorn squash in half with a sharp knife and scoop out the seeds.
Place them on a baking sheet, flesh side up, and cover them with foil. Bake for an hour and serve hot with butter. Use frozen or fresh green peas and cook them in boiling water. Do not overcook them or they will become mushy.
If you have long, clear glasses, you have the perfect dishes to serve a quick but elegant dessert. Layer vanilla ice cream and fresh or frozen mixed berries in the glass making sure the ice cream is the last layer. Top off the ice cream with a chocolate covered strawberry and a mint leaf.
As you can see, you do not have to be an Iron Chef contender to create an impressive formal dinner party. Never let your lack of kitchen experience stand in the way of creating a memorable meal. So, what are you waiting for? Happy cooking and Bon Appetite!
The below link is connecting you to an extraordinary holiday package of "how to" resources on hosting a perfect dinner party. This generous package has been fully endorsed by two prominent chefs and a well know cookbook author.
Article Source: http://EzineArticles.com/?expert=James_P_Steiner
It starts out innocently enough. Your mom or another living family member asks you to host the Holiday dinner this year or you want to impress your girlfriend with a romantic home cooked meal. You are even excited about the event and cannot wait to get started. Then it hits you as you stare at your pantry. Your signature dish is Kraft Mac N' Cheese or Ravioli from a can and you consider boiling water a culinary feat. What are you going to make for dinner?
Well, first timer, planning a formal dinner is nothing to be feared, even for the culinary novice. All you need is a kitchen and a little creativity. A basic formal meal consists of four courses:
• Soup
• Salad
• Main
• Dessert
For a menu that is easy to prepare but suitable for a formal meal, consider:
• Broth
• Salad
• Chicken / Lentil Roast / Roasted Red Baby Potatoes / Acorn Squash/ Green Peas
• Ice Cream with Berries
So, like your special guests will soon be doing, let's start with the soup!
Broth is a great soup because you can buy it in a can or box that is easily hidden from your guests. Hey, chef's secret! Now do not ruin the illusion by serving it in mugs! Everything, even store bought broth, tastes better on fine China, or at the least, a pretty soup bowl. Ladle out the bowls in the kitchen and serve it to your guests restaurant style.
Skip the standard square saltines and splurge on a package of specialty soup crackers or bread sticks to accompany it. A personal favorite of mine is McCormick's Gourmet All-Vegetable Bouillon. This MSG free product yields two cups of broth per cube and honestly tastes like you spent all day simmering vegetables to create a fragrant, rich, broth.
Thanks to the invention of the salad bag, your second course has already been made for you. Even though most salad bags contain pre-washed produce, a secondary wash is mandatory to remove processing contaminants. This is another course that is best served restaurant style. Use a cookie cutter (diamonds, hearts, circles, etc, not gingerbread people!) to cut out slices of tomato or pepper. Use these shapes to decorate your salad plates and serve with a choice of vinaigrette or creamy dressing on the side.
For the main course, a roasted chicken is easy prepare and attractive to serve. Check the labels carefully. If you are buying a "utility grade" bird, parts of it like a wing or leg may be missing. Your bird(s) need to be presentation quality. Chicken is easy to flavor and whether you want to have a light citrus or a bold smoky taste is up to you.
Explore your options at your local grocery store or in the expanded resources section of first dinner party made simple. Bottled marinades, dry spice rubs, seasoning blends, even single-use bag roasters await for your personal convenience!
No kitchen is complete without a meat thermometer and they are especially important when cooking poultry. Serve the roasted chicken on a bed of lettuce to add color. Try surrounding the chicken with your cooked carrots, asparagus or any other vegetables for accent as well as guest dining options.
Lentil roast is a hearty side dish that can double as a main dish for vegetarians and vegans.
Lentil Roast
• Mash two cans of lentils in a bowl.
• Stir in enough breadcrumbs to make the bean mixture stiff.
• Add two eggs (for vegans stir 2 tablespoons of cornstarch into 6 tablespoons of cold water).
• Season to taste with savory seasonings or a pre-mixed seasoning blend.
• Pack the mixture into a greased bread pan and bake for an hour.
• Unmold onto a serving plate. If the roast falls apart or breaks as you unmold it, simply reshape it into a smooth round mound on the plate and continue with the garnishes.
• Pour a little pour mushroom gravy over it.
• Sliced mushrooms and a spring parsley on the top give this lentil roast a finishing touch.
• Serve it with additional gravy on the side.
Side dishes that go nicely with chicken and/or lentils are roasted red baby potatoes, acorn squash, and green peas. Slice the potatoes in half and toss them in a bowl with olive oil, salt and pepper. These can be baked in the roaster with the chicken or on a flat baking sheet. Slice the acorn squash in half with a sharp knife and scoop out the seeds.
Place them on a baking sheet, flesh side up, and cover them with foil. Bake for an hour and serve hot with butter. Use frozen or fresh green peas and cook them in boiling water. Do not overcook them or they will become mushy.
If you have long, clear glasses, you have the perfect dishes to serve a quick but elegant dessert. Layer vanilla ice cream and fresh or frozen mixed berries in the glass making sure the ice cream is the last layer. Top off the ice cream with a chocolate covered strawberry and a mint leaf.
As you can see, you do not have to be an Iron Chef contender to create an impressive formal dinner party. Never let your lack of kitchen experience stand in the way of creating a memorable meal. So, what are you waiting for? Happy cooking and Bon Appetite!
The below link is connecting you to an extraordinary holiday package of "how to" resources on hosting a perfect dinner party. This generous package has been fully endorsed by two prominent chefs and a well know cookbook author.
Article Source: http://EzineArticles.com/?expert=James_P_Steiner
Cooking With What's Left
Kamikaze cooking is exactly what it sounds like - taking what you have, and making a meal out of it. Some of our "kamikaze" meals have become favorites in our house! If you're creative in the kitchen, it's time to shine. If you're not - it's time to shine. :). You can do it! "Cooking What's Left" is actually a term coined by Lori Winders, author of "The Cooking What's Left" Crockpot "Yeast Free" Cookbook". Lori was having reactions to the yeast in her diet. When she finally did see a doctor, he gave her a list of all of the things she could not eat. Upon arriving back home to cook dinner and looking at her restricted list, "Cooking What's Left" was born.
1. This isn't about a massive diet change, though it was for Lori. It's about making the most of small changes.
2. Be adventurous! Try food combinations that you've never had before! You may find a new favorite like I occasionally do.
3. Pay attention. Pay attention to what you eat and how your body reacts to it. Whenever I eat something that my stomach does not like, believe me - I pay for it. Figure out what the culprit was and eliminate it! If its something you love, there is a strong chance there's a replacement ingredient for it. Outsmart your stomach!
Though Lori had to cut a lot of the yeast - containing foods from her diet, I haven't found that at all. I like to try different flavor combinations, but I don't eat a lot of exotic or hard to find food. You can find the food I eat at regular grocery stores, not specialty shops.
Article Source: http://EzineArticles.com/?expert=C_Casey
1. This isn't about a massive diet change, though it was for Lori. It's about making the most of small changes.
2. Be adventurous! Try food combinations that you've never had before! You may find a new favorite like I occasionally do.
3. Pay attention. Pay attention to what you eat and how your body reacts to it. Whenever I eat something that my stomach does not like, believe me - I pay for it. Figure out what the culprit was and eliminate it! If its something you love, there is a strong chance there's a replacement ingredient for it. Outsmart your stomach!
Though Lori had to cut a lot of the yeast - containing foods from her diet, I haven't found that at all. I like to try different flavor combinations, but I don't eat a lot of exotic or hard to find food. You can find the food I eat at regular grocery stores, not specialty shops.
Article Source: http://EzineArticles.com/?expert=C_Casey
Few Things Change With Sicilian Cooking
When it comes to Italian lifestyles few things have been left as is through the ages like fine Sicilian cooking. While the entire country has gone through its share of adjustments and changes over the centuries, the Island of the sun seems to expel history and flavor like it is going out of style. The recipes that you found hundreds of years ago are still in practice today. This is because this island basically has no reason to change its ways, because nothing is actually wrong in the first place. A fantastic and exciting culture with wonderful people, mixed with some of the most intricate cuisine on the planet and you have an experience that should not be passed up.
Let's Break Bread
It is interesting to note that Sicily is basically the only part of Italy that did not have influence from the Romans in regards to their cuisine. Sicilian cooking is today, what it was in 260 BC and you will find very little to state that the Romans had anything to do with culinary change on this tiny southern island. When the Romans did introduce to the Sicilians however, was bread. It was actually the Greek Pita that the Sicilians where accustomed too, when the Romans first made their way over to the island. With the amount of time that the Romans actually spent over in Sicily, nothing really had a chance to develop with Rome's footprint. They brought Maccu, which is a puree made from mashed Fava beans and the introduction of the long loaf bread. Other then that, this little island was basically left alone by the Roman Empire short of use for grain growing and vacation spots that is.
Steeped In Tradition
One thing you will quickly learn about Sicilian cooking is that most of the recipes that you enjoy are actually traditional recipes. These dishes are the same dishes that were served hundreds of years ago, and they are just as popular today as they were back then. There may be a few adjustments to some of these dishes, but for the most part they are just like they were when the recipe was first thought out. Great sauces are found in Sicily, and you will find them with great vegetables and herbs. These fine sauces will adorn some of the most delightful pastas dishes that one could ever imagine, and you will quickly learn that you can overfeed yourself if you are not careful. This is because the food is just so divine; it is hard to know when you should actually stop.
Separate Yet Very Similar
While the rest of the world due to its remote location a little less recognizes Sicilian food, it does not make the food any less tasty. The fact is Sicilian food is very similar to the food from the rest of Italy; it is only the location that makes the food appear as different as it is.
Article Source: http://EzineArticles.com/?expert=Anna_Fiori
Let's Break Bread
It is interesting to note that Sicily is basically the only part of Italy that did not have influence from the Romans in regards to their cuisine. Sicilian cooking is today, what it was in 260 BC and you will find very little to state that the Romans had anything to do with culinary change on this tiny southern island. When the Romans did introduce to the Sicilians however, was bread. It was actually the Greek Pita that the Sicilians where accustomed too, when the Romans first made their way over to the island. With the amount of time that the Romans actually spent over in Sicily, nothing really had a chance to develop with Rome's footprint. They brought Maccu, which is a puree made from mashed Fava beans and the introduction of the long loaf bread. Other then that, this little island was basically left alone by the Roman Empire short of use for grain growing and vacation spots that is.
Steeped In Tradition
One thing you will quickly learn about Sicilian cooking is that most of the recipes that you enjoy are actually traditional recipes. These dishes are the same dishes that were served hundreds of years ago, and they are just as popular today as they were back then. There may be a few adjustments to some of these dishes, but for the most part they are just like they were when the recipe was first thought out. Great sauces are found in Sicily, and you will find them with great vegetables and herbs. These fine sauces will adorn some of the most delightful pastas dishes that one could ever imagine, and you will quickly learn that you can overfeed yourself if you are not careful. This is because the food is just so divine; it is hard to know when you should actually stop.
Separate Yet Very Similar
While the rest of the world due to its remote location a little less recognizes Sicilian food, it does not make the food any less tasty. The fact is Sicilian food is very similar to the food from the rest of Italy; it is only the location that makes the food appear as different as it is.
Article Source: http://EzineArticles.com/?expert=Anna_Fiori
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