Eat your Veggies! Simple Cooking Methods

Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what's best? There is no best. The thing to do is to eat your vegetables, lots of them, everyday in a wide variety of ways and stop worrying about the preparation methods. Variety is the key... Raw Many vegetables taste fabulous just the way they are straight out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to find themselves next to chopped up broccoli, cauliflower, peas, beans and zucchini on a starter platter with dips. Wash 'em, chop 'em and eat 'em. Oh, yeah, you could also make a salad! Steamed Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if not overdone. Use a stainless steel steamer that will fit into most good size sauce pans. Make sure you use a pan with a tight fitting lid. There should be enough water to just touch the bottom of the steamer. Water should be simmering the whole time the vegetables are being cooked. Boiling Boiling vegetables is really going out of fashion, but it's a legitimate preparation method! The big concern is loss of nutrients. All cooking methods result in the loss of some goodness from the vegetables. If boiling, try to find a way to use the water the vegetables have been boiled in (i.e. to make a gravy or sauce) to bring those nutrients back to the table. Vegetables should be barely covered with water. Bring the water to a boil (covered) then slow to a simmer until vegetables are tender. Microwave Very popular for vegetables as it retains colour, flavour and nutrients. Trial and error will be your guide with microwaving as there are plenty of variables involved. However, a few guidelines will help...The more food you put into the oven, the longer it will take to cook. Underestimate your cooking time rather than overestimate. Undercooked food can be cooked some more. Over-cooked food is ruined. Food straight from the fridge will take longer to cook than that at room temperature. All food continues to cook after it has been removed from the microwave oven. It is part of the cooking process and should be taken into account to prevent over-cooking. Stir Fry Very rapid method of quick frying vegetables, meat (optional) and sauces in one pan to make a meal. Primarily associated with Asian cooking. The key to doing this well is preparation. All items to be cooked should be chopped to a size that will allow them to cook quickly in the wok. It is also important that the wok is heated to a high, consistent temperature throughout. Vegetables maintain their colour and crispness with this sort of cooking (if not overdone). Baking Brilliant! Especially for those 'root' vegetables like potatoes, turnip, carrot and beetroot. Chop into similar size pieces, brush lightly with olive oil and put in a hot oven to roast. Size of the pieces will determine the cooking time but expect at least 40 minutes. Outside is chewy, inside is moist and fluffy. Dress with sour cream and chives. Yum! Barbeque Does anything scream summer like the word barbeque? Love a barbeque. This is primarily open flame cooking, so could apply to a campfire as well. Cooking outside just changes everything about food. You'll need foil, fire and fresh veggies. Grease your foil, chop your veggies and put the closed packages on the grill. Be adventurous, it's really hard to mess this up! Judy Williams (http://www.no-dig-vegetablegarden.com) splits her time between being a media executive and an earth mother goddess. No Dig Vegetable Gardens represents a clean, green way to grow your own food. The site covers all aspects of growing, cooking and preserving your harvest. Article Source: http://EzineArticles.com/expert/Judy_Williams/1030 Article Source: http://EzineArticles.com/6373

Once-A-Month-Cooking: How to Make Your Plan Work

As one of the oldest children in a family of nine, I know that cooking for a crowd can almost be a full-time job. Once-a-month-cooking has been a lifesaver for our family. In the beginning though, when we first heard of cooking 30 meals in one day, it sounded rather impossible. It was not until we had tried it, though, that we found it is not only possible, but it can even be quite simple and fun! Blessings If you are skeptical about taking on what might seem like an overwhelming task to you, let me first share some of the blessings which have resulted for our family from once-a-month-cooking. o It has saved us many hours of trying to figure out what to have for dinner and answered the infamous question, "What's for dinner?" o We have been more readily able to show hospitality to other families when the main dish is already made and in the freezer. (We usually plan ahead for this by doubling or tripling seven to ten of the recipes on cooking day to use as "company meals.") In like manner, it is much easier to being meals to needy families when you have casseroles in the freezer ready to be pulled out and heated at the drop of a hat. (We also plan for this by preparing many of the dishes in disposable pans.) o It saves time (You only have to do mountains of dishes one day a month, not every day! You also don't have to start dinner at 4:30 p.m. or earlier everyday... just pull dinner out to thaw in the morning.) and money (You can usually save quite a bit by buying in bulk). o We are brought closer together as we spend a special day as a family cooking these meals. o This is an excellent lesson in Home Economics for your children. Mom always has the oldest girls plan the menu, grocery list, and strategy for the cooking day. She often has us do the grocery shopping, as well. Planning Proper planning is essential for a successful cooking day. I usually start planning at least a week in advance. First, pick which day will be your cooking day. Clear your schedule that day. You will want to focus your energies entirely on cooking. Menu Planning: After you have chosen your cooking day, begin menu planning. Go through your cookbooks and find recipes suitable for freezing. Strive for variety. My list usually includes: one-dish dinners, meatloaf, meatballs, layered casseroles, soups, chili, hamburgers, meatless dishes, and so on. Make sure that you include a number of family favorites, in addition to any new recipes you may be trying out. You do not want to fill your freezer with meals your family won't find appetizing! When you write down your menu, make sure and write down the cookbook and page number the recipe came from. In addition, mark whether you are planning to double or triple the recipe. Make Your Grocery List: Using your menu list, write down the quantities of ingredients needed for each recipe. I like to categorize like ingredients on five to seven different lists (meats, vegetables, cheese, pasta, spices, etc.). Take these lists and combine all like ingredients onto a final list. For example, if there are fifteen recipes calling for one pound of ground beef, you will write "15 pounds ground beef" on your final grocery list. After you have made your final grocery list, make sure and check your cupboards to see what you might already have on hand. You probably have most of the seasonings. But be sure that if you need four teaspoons of garlic powder, you actually have that much in the jar. I have not checked thoroughly before, and it has been real headache. I have found it most helpful to keep a separate "food preparation list" along with my grocery list which states what is to be done with the items which I need large quantities (Such as, if one the items on your list is "20 pounds of chicken breasts," note beside that item how many cups need to be cooked and diced, how many chicken breasts need to be cooked and left whole, how many need to be left frozen, etc.). You will also want to make sure you have plenty of freezer bags and foil on hand. These will be essential on your cooking day. Cooking Day Strategy: It is wise to develop a basic cooking day strategy of what you will do when. This does not need to be an exhaustive list, but it will save you time and effort if you have planned the basic order of what you will be cooking when. If you are going to be working together as a family on cooking, plan who is responsible for what tasks. Although everyone will need to be flexible, it will definitely save hassle to have most of the schedule worked out ahead of time. Shopping: The day before you begin cooking, do your grocery shopping. Make sure you do not rush through this. Read your list thoroughly and check to get the best deal. Cooking The sooner you can start in the morning, the better. Begin by cooking the meats, grating the cheese, chopping the onions, or whatever bulk preparations your "food preparation list" says you need to do. If you have planned to make soups, you should start these early on, as they usually need to cook for longer. Cooking the meat is one of the most time-consuming projects and you will probably find you end up browning ground beef and boiling chicken most of the day! As much as is possible, use all of the burners on your stove at the same time. Keep soapy water in the sink at all times and take turns being on "dish duty." As soon as a dish is used, wash it. This will save you from having an enormous mess at the end of the day. You might also find it helpful to take a five-minute kitchen cleaning break every hour or so to wipe down the counters and put things away which you are no longer using. Freezing What do you do with the completed dishes? Here are some guidelines for freezing: o We always designate the kitchen table as our "finished recipe" zone. We often have someone who is specifically just working on labeling things and taking them to the freezer from the kitchen table. o Proper labeling is a key factor in making sure you know what you have in freezer. Make sure you label the containers with the recipe, the cookbook it came from, the page number, how many it serves, and any additional instructions for the dish. Also write out a list with all of the recipes you make and freeze and how many they serve on the outside of your freezer. o Transfer soup to a big bowl and cool for about an hour. You can either place the soup in plastic freezer bags or plastic containers with lids (32 oz. cottage cheese and yogurt containers work well for this). o Most other recipes can be transferred to plastic freezer bags. Do not fill the bags very full, as foods expand when frozen. Do not put anything which is still hot into bags. You will likely split the bag at the seams and have a gigantic mess to deal with! o Use smaller labeled bags for cheese or anything else to be sprinkled on top once the dish is cooked. Make sure you keep these in a very accessible place in the freezer. o If the recipe is something like lasagna which cannot be frozen in a plastic bag, freeze it in the size of pan the recipe calls for, cover with foil, and label. I wholeheartedly encourage you to give once-a-month-cooking a try. If you are like us, you will soon wonder how you ever lived without cooking this way! You could also simplify this plan and just cook for two weeks at a time to start. For further information, ideas, and recipes, I highly recommend you read Once-A-Month-Cooking by Mimi Wilson and Mary Beth Lagerborg and Dinner's in the Freezer by Jill Bond. Happy Cooking! Crystal Paine is a 23-year-old homeschool graduate and the owner of Covenant Wedding Source, LLC (an online retail bridal business). She writes articles on a variety of topics and recently authored her first booklet for young women, The Merchant Maiden: Earning an Income Without Compromising Convictions. She lives with her husband in Topeka, KS. They are expecting their fist child in January. For more information on her business and booklet, visit her website: [http://www.covenantweddingsource.com]. Article Source: http://EzineArticles.com/expert/Crystal_Paine/1246 Article Source: http://EzineArticles.com/5788

Whisk Your Way to a Perfect Meal Every Time!

The whisk. A true versatile cooking utensil. Whisks come in all shapes and sizes and surprisingly accomplish far more then what most think they do. One of the dictionary definitions for a whisk is--A kitchen utensil usually in the form of stiff thin wire loops attached to a handle, used for whipping foodstuffs. We shall see that the whisks of today can do a lot more. The whisk of today is made of many different materials. There are the traditional wire whisks and also many kinds of nylon whisks to. Sometimes called whips they are a great time saver. No matter what you are creating in your kitchen there is a style and design made for you. Let's take a look at the most common and useful designs. The nylon flat whisk is made to whip gravies and delicate sauces into shape. The flat design helps cooks get into corners and covers more surface area when whisking, and is also good for taking care of lumps in flour. The traditional balloon whisk comes either in nylon or stainless steel. It is the essential tool for meringues and silky smooth sabayons. The larger the balloon head is the quicker air is mixed into the sauces. Some other useful whisks that are helpful in the kitchen include triangular whisks for getting along edges of pans and bowls and special ones for eggs and gravy. So no matter what your needs are the right whisks can be found online at many fine stores. Curtis Miller is an accomplished writer in many areas. For additional kitchen articles and tips visit country kitchens Article Source: http://EzineArticles.com/expert/Curtis_M/2053 Article Source: http://EzineArticles.com/9689

Two for One Dinners: Beef

If you find leftovers boring, uninviting or downright "yuck," then here are some ideas to put the "zing" back into mealtime. With a little creativity your home-cooked meal can easily become a delicious meal another night. There are a six articles in this series, today we are going to look at what you can do with beef. DINNER - NIGHT ONE: Pot Roast Make a slow-cooked pot roast with onions, carrots and potatoes. Give it a flavor boost with bottled horseradish. Serve it over mashed garlic potatoes with a green salad. Put the leftovers in a tightly covered container, or ziplock bag in the refrigerator or freezer. DINNER - NIGHT TWO: Vegetable Beef Soup Chop the leftover beef into cubes and mix with a packaged beef broth with frozen mixed vegetables (i.e., green beans, carrots and corn) for a simple, and filling soup. You can find in your grocer's frozen food section packages of "soup mix" vegetables as well. Serve the soup with cornbread or biscuits on the side. This soup also makes a great lunchbox item that you can warm up and put into an insulated thermos. Publishing Rights: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Copyright 2005, Michele Webb. All Rights Reserved. Michele Webb owns her own website and is a member of a number of organizations for women Netpreneurs and business owners. She has over 20 years experience in health care, clinical trials, management, project management and software development. She currently lives in Las Vegas, Nevada USA with her two dogs. You are invited to visit her website at: http://www.ebooksnstuff.com. [http://www.ebooksnstuff.com] Or, you can email the author at: support@ebooksnstuff.com Article Source: http://EzineArticles.com/expert/Michele_Webb/2487 Article Source: http://EzineArticles.com/10811

A Cookie Assembly Line: Efficient Cookie Baking for Busy Cooks

As a busy working mother, I'm short on time, especially during the holidays, but baking Christmas cookies is a family tradition I'm unwilling to give up. Over the years, I've come up with many ways to make the process of baking a large variety of cookies go much smoother and take less time out of my busy life. You may want to start by checking out my 6-day program for hassle-free Christmas cookie baking ( http://www.christmascookiesareforgiving.com/hassle-free.php ). In addition to the 6-step method, I've found an efficient way to prepare a large variety of cookie dough with minimum fuss by setting up a cookie assembly line. The best part about this process is that you can make 12 different batches of cookies and only have to wash the dishes once! This process assumes that you have already chosen your recipes and gone grocery shopping. You will want to use your longest available expanse of countertop for this. My assembly line turns two corners as it winds around my small kitchen, but that is fine. You may need to make some adjustments depending on your individual recipes, but for most recipes, you can set up your assembly line like so: Flour Line: -Large mixing bowl -Measuring cups and spoons -Fork for stirring -Flour -Baking powder and baking soda -Salt -Cocoa powder -Spices -Any other dry ingredients that are added to the flour in your recipes Butter Line -Another large mixing bowl (or the bowl from your stand mixer) -A second set of measuring cups and spoons -Electric mixer -Wooden spoon -Rubber spatula -Butter, shortening, margarine and/or cream cheese -Sugar (white and brown) -Eggs -Vanilla and other extracts -Chunks such as raisins, nuts, chocolate chips -Rolled oats -Any other ingredients that are added to the butter and eggs in your recipes -Plastic wrap -Felt-tip marker To avoid transferring flavors from one recipe to another, you will start with basic recipes that have no spices, chocolate, or other strongly flavored ingredients. Starting with your first recipe, go down the line measuring out the amount of flour, baking powder/soda and salt into one bowl. Then, combine the butter, sugar, eggs, vanilla in your larger bowl as directed. Gradually stir the flour mixture into the butter mixture. After that, stir in any chunks. Next, scrape down the edges of the mixing bowl so that it's fairly clean, shape the dough into a ball, and wrap it in plastic wrap. Identify the recipe by writing its name on the plastic wrap with a felt-tip marker, and refrigerate it. If it is a slice-and-bake refrigerator cookie, form it into a log instead of a ball, according to the directions in your recipe. If you plan to bake much later, you can even freeze the dough. Most cookie doughs freeze very well. Defrost at room temperature while still wrapped in plastic wrap, and unwrap only when dough is thoroughly defrosted. Otherwise condensation could add too much moisture to your dough. When your first batch of dough is prepared, wrapped, and stored in the refrigerator or freezer, return to the beginning of your assembly line, without washing your dishes, and begin preparing the next batch of dough. When you have prepared all the recipes that contain no spices or cocoa, move on to the recipes that contain cocoa, and finally those that contain spices. This way, you will only have to do dishes once at the end of the process, and you will have several different kinds of dough waiting to be baked. When all your dough is prepared, then you can finally put away all your ingredients, clean up the kitchen, and do your dishes. Now if you plan to finish your baking today, you'll have lots of space for rolling out your dough or setting out your cooling racks. If you plan to bake another day, you're done! Copyright 2004 Mimi Cummins. All Rights Reserved. Mimi Cummins is co-author of the book "Christmas Cookies Are for Giving: Recipes, Stories, and Tips for Making Heartwarming Gifts." [http://www.christmascookiesareforgiving.com/] This book, "enthusiastically recommended" by Midwest Book Review, is full of baking tips and hints, including nearly 50 recipes each with a full-color photo. For more information visit [http://www.christmascookiesareforgiving.com/] or order from your favorite online bookstore. [Note to webmasters: you may include a link to the book using your affiliate program (Amazon, Barnes & Noble, or other) if you wish.] Article Source: http://EzineArticles.com/expert/Mimi_Cummins/350 Article Source: http://EzineArticles.com/4933

Maintain Your Gas Grill For Years of Grilling Pleasure

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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