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
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