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
Sunday, May 24, 2009
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
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