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
Sunday, August 23, 2009
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
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