Cooking really is an art, it can take some time to get it right. I would like to share a few basic tips with you that have helped me to become a better cook.
1) If you are using a wok/pan and it becomes too dry, add a little stock instead of more oil. Too much oil can really overdo things and take away from the taste.
2) Add some salt to water and it will boil faster. Don't worry, just adding a pinch really shouldn't effect the taste of the food that is cooked.
3) Always cook over low, well-distributed heat. If you are concerned that your stove is uneven, get it checked out. You definitely want your dishes to be cooked the right way!
4) Beware cooking something in super hot oil. Cooking when the oil is extremely hot only cooks your food on the surface and not deep in.
5) Be careful! Cooking areas should be blocked off -- effectively -- if either might be present without responsible supervision. Especially if you have children, make sure your pot handles are turned inward so they cannot be knocked off. You can never be too careful.
6) Like all electrical appliances, failures (in the electrical wiring or the control mechanisms) can cause problems, including fires. Keep a close watch on this.
7) Don’t ever be afraid to experiment. If you don’t take chances, you will never know what you could have discovered. Cooking is not meant to always be done by the rules. Even something as small as a pinch of spice can vastly change the taste of your food. Have fun!
Article Directory: http://www.articledashboard.com
Friday, December 5, 2008
Friday, October 31, 2008
Are Your Food Storage Containers Poisoning Your Family?
What could be easier than going to the refrigerator, pulling out the plastic container you put last night's leftovers in, and popping it into the microwave for a quick zap? Instant hot meal in three minutes. Also, depending on the kind of container, instant shot of potentially toxic chemicals.
Clear polycarbonate plastic containers marked with a number 7 on the bottom, like most plastic baby bottles, can leach bisphenol A, the known hormone disrupter, cancer causer in lab animals, and possible source of hyperactivity and other behavioral disorders in children. So number 7 plastics are a no-no. Second, plastic foams-like those used in coffee cups, food containers from fast food restaurants, and instant soups and noodle products-are made of number 6 polystyrene. Styrene is known to leach from such containers. It is a possible hormone and reproductive system disrupter and is listed as a possible carcinogen by the International Agency for Research ÿon Cancer. Third, flexible plastics made of polyvinyl chloride (PVC), marked with the number 3 on the bottom, contain phthalate compounds, including DEHP, which is linked to a host of problems with the liver, kidney, and spleen and is banned in Europe.
These plastics are not good things to have around the house--much less the kitchen--but that's often where you find them. That stretchy, sticky plastic film you wrap the kids' sandwiches in and use to cover leftovers? It's more than likely PVC film loaded with phthalate. Those clear plastic containers some deli foods come in? They've got bisphenol A in them. Think of these chemicals as evil genies hiding in your containers and wraps. Pop any of these things into the microwave--which is what many of us do all the time--and you're essentially setting those genies free.
ÿThere are two simple solutions to this problem. The first is to make sure that any plastics you use in your kitchen are marked number I, 2, 4, or 5. These are the safest ones. For example, there are some brands of cling wrap, bags, and containers that are made of safer plastics. The problem is the boxes they come in don't often say which number plastic they use. But there are lots of common brand versions of these products that are safe, far more than we can list here. So here's my tip: Go to Green Guide, the Web site run by National Geographic magazine (thegreenguide.com). Click on the section called "Buying Guides," and then click on "Plastic Containers" under "Kitchen." That's where you'll find an extensive list of which are safe and which are not.
My own choice, however, is just to use glass containers. I ÿbypass the plastic problem altogether. With clear glass, I know I'm working with a recyclable material, that they'll get safely clean when I wash them, and that I don't have to keep buying more every few weeks. And when I open the refrigerator door and look at the glass containers in there, I know immediately what's in them.
Article Source: http://EzineArticles.com/?expert=Sloan_Barnett
Clear polycarbonate plastic containers marked with a number 7 on the bottom, like most plastic baby bottles, can leach bisphenol A, the known hormone disrupter, cancer causer in lab animals, and possible source of hyperactivity and other behavioral disorders in children. So number 7 plastics are a no-no. Second, plastic foams-like those used in coffee cups, food containers from fast food restaurants, and instant soups and noodle products-are made of number 6 polystyrene. Styrene is known to leach from such containers. It is a possible hormone and reproductive system disrupter and is listed as a possible carcinogen by the International Agency for Research ÿon Cancer. Third, flexible plastics made of polyvinyl chloride (PVC), marked with the number 3 on the bottom, contain phthalate compounds, including DEHP, which is linked to a host of problems with the liver, kidney, and spleen and is banned in Europe.
These plastics are not good things to have around the house--much less the kitchen--but that's often where you find them. That stretchy, sticky plastic film you wrap the kids' sandwiches in and use to cover leftovers? It's more than likely PVC film loaded with phthalate. Those clear plastic containers some deli foods come in? They've got bisphenol A in them. Think of these chemicals as evil genies hiding in your containers and wraps. Pop any of these things into the microwave--which is what many of us do all the time--and you're essentially setting those genies free.
ÿThere are two simple solutions to this problem. The first is to make sure that any plastics you use in your kitchen are marked number I, 2, 4, or 5. These are the safest ones. For example, there are some brands of cling wrap, bags, and containers that are made of safer plastics. The problem is the boxes they come in don't often say which number plastic they use. But there are lots of common brand versions of these products that are safe, far more than we can list here. So here's my tip: Go to Green Guide, the Web site run by National Geographic magazine (thegreenguide.com). Click on the section called "Buying Guides," and then click on "Plastic Containers" under "Kitchen." That's where you'll find an extensive list of which are safe and which are not.
My own choice, however, is just to use glass containers. I ÿbypass the plastic problem altogether. With clear glass, I know I'm working with a recyclable material, that they'll get safely clean when I wash them, and that I don't have to keep buying more every few weeks. And when I open the refrigerator door and look at the glass containers in there, I know immediately what's in them.
Article Source: http://EzineArticles.com/?expert=Sloan_Barnett
What Weather? Fire Up the Grill!
The temperature outside really doesn't matter. As long as you've got some shelter, and/or warm clothes, don't let fall or winter stop you from enjoying the great taste of food right off the grill.
One thing you can do that will keep your exposure to the elements to a minimum is to make sure you have your steaks, burgers, etc. ready to go when the fire is ready. The easiest thing you can do to make your cooking time a bit less, is to make sure you're not putting cold meat on a hot grill!
Even in the warm weather, many folks fail to allow their burgers, steaks or what-ever, come to room temperature before they head out to the grill. As any good griller will tell you, the colder the meat you put on the grill, the longer it takes to cook.
So how do you handle the temperature situation? Pretty simple really. Here are the steps I go through to insure I've got the cook times down to a minimum if grilling.
- Pull the meat, and put your seasonings or rubs on the meat, then let it sit on the counter while you go out and prepare the grill.
- Simply allowing your meats to slowly come to room temperature, you'll be able to cut your grilling time by 15-20 minutes over the guy that puts his steaks directly from the refrigerator to the grill.
- If you follow the above tip, your meat will cook more evenly, and you'll spend a lot less time "out in the cold".
Remember, the closer to room temperature your meat is, the less time you'll spend outside waiting for the food to get done. Isn't it surprising what one little change in your routine can speed up your grilling process?
Article Source: http://EzineArticles.com/?expert=Pete_Egeler
One thing you can do that will keep your exposure to the elements to a minimum is to make sure you have your steaks, burgers, etc. ready to go when the fire is ready. The easiest thing you can do to make your cooking time a bit less, is to make sure you're not putting cold meat on a hot grill!
Even in the warm weather, many folks fail to allow their burgers, steaks or what-ever, come to room temperature before they head out to the grill. As any good griller will tell you, the colder the meat you put on the grill, the longer it takes to cook.
So how do you handle the temperature situation? Pretty simple really. Here are the steps I go through to insure I've got the cook times down to a minimum if grilling.
- Pull the meat, and put your seasonings or rubs on the meat, then let it sit on the counter while you go out and prepare the grill.
- Simply allowing your meats to slowly come to room temperature, you'll be able to cut your grilling time by 15-20 minutes over the guy that puts his steaks directly from the refrigerator to the grill.
- If you follow the above tip, your meat will cook more evenly, and you'll spend a lot less time "out in the cold".
Remember, the closer to room temperature your meat is, the less time you'll spend outside waiting for the food to get done. Isn't it surprising what one little change in your routine can speed up your grilling process?
Article Source: http://EzineArticles.com/?expert=Pete_Egeler
Wednesday, October 29, 2008
Product Review - Robin Hood Best For Blending Flour
Homemade gravy without lumps? White sauce without fat? That's the kind of question that crossed my mind when I came across Robin Hood's Best For Blending Flour. The company calls it "a granular flour that blends easier into wet or dry ingredients" and "an ideal thickening agent for sauces and gravies". Sounds good, but does it live up to its description?On the whole, yes.
I first tried RHBFBF (that's the quickest way to refer to it!) for thickening gravy. Two tablespoons of it dissolved easily into a cup of combined turkey drippings and water, and as I heated and stirred, it all turned into a not too thick, not too thin gravy. (Next time, though, I'd use broth instead of water, purely for more flavor.)
To make white sauce, I whisked two tablespoons of RHBFBF into a cup of cold milk and heated it, whisking all the time. As before, the flour disappeared into the liquid instantly, but the mixture took time and heat to thicken. And I did have to keep stirring. Still, it was a gentler, less complicated process than melting fat and blending the flour in before the milk. And once I'd added the usual seasonings, nobody missed the fat in the sauce. The packaging says RHBFBF also makes "a light and crispy coating for meat, chicken, fish and vegetables", so I gave that a shot, too. I mixed a couple of tablespoons of it with a packet of Bovril (vegetable flavor), and coated two chicken legs in it. Then I oven-fried them (skin side down in a pan containing a little hot fat, brushing the upper side with the pan juices, at 350° for 45 minutes). Though this isn't going to replace Shake 'n' Bake, it does form an even, golden brown crust. It also worked on fried zucchini slices - the flour didn't come off in the hot oil, but stuck to the zucchini and browned it nicely. RHBFBF can substitute for an equal amount of all-purpose flour, but at about $4 a pound, it's too expensive to use for regular baking. Used sparingly to thicken sauces and coat food, however, it's good value and a handy product to have around.
Article Source: http://EzineArticles.com/?expert=Jane_Wangersky
I first tried RHBFBF (that's the quickest way to refer to it!) for thickening gravy. Two tablespoons of it dissolved easily into a cup of combined turkey drippings and water, and as I heated and stirred, it all turned into a not too thick, not too thin gravy. (Next time, though, I'd use broth instead of water, purely for more flavor.)
To make white sauce, I whisked two tablespoons of RHBFBF into a cup of cold milk and heated it, whisking all the time. As before, the flour disappeared into the liquid instantly, but the mixture took time and heat to thicken. And I did have to keep stirring. Still, it was a gentler, less complicated process than melting fat and blending the flour in before the milk. And once I'd added the usual seasonings, nobody missed the fat in the sauce. The packaging says RHBFBF also makes "a light and crispy coating for meat, chicken, fish and vegetables", so I gave that a shot, too. I mixed a couple of tablespoons of it with a packet of Bovril (vegetable flavor), and coated two chicken legs in it. Then I oven-fried them (skin side down in a pan containing a little hot fat, brushing the upper side with the pan juices, at 350° for 45 minutes). Though this isn't going to replace Shake 'n' Bake, it does form an even, golden brown crust. It also worked on fried zucchini slices - the flour didn't come off in the hot oil, but stuck to the zucchini and browned it nicely. RHBFBF can substitute for an equal amount of all-purpose flour, but at about $4 a pound, it's too expensive to use for regular baking. Used sparingly to thicken sauces and coat food, however, it's good value and a handy product to have around.
Article Source: http://EzineArticles.com/?expert=Jane_Wangersky
Beware of Costly Cookware
Home Shopping Chef says "beware of costly cookware"
It has been over twenty years since I heard about the myth that Great cookware, makes a Great cook. The truth is, while bad cookware can play an important part of the end result of our culinary endeavors, it is not the sole reason why most of us fail at our culinary creations. Back in 1983 I was attending Culinary School in the Northeast of the United States, and at this time, there were only five accredited culinary schools in the U.S. While the passion and hobby of cooking was still alive and well in this Country, the thought of becoming a trained Chef and pursuing a career was not on the radar of American Trades. In fact, at this time the two top trade schools in America were for becoming an electrician or a plumber. Now you can only imagine that the cookware that we were using and the technology that was available does not compare to what we have today. Not to mention the gadgets and quick and easy systems like search engines for recipes and TV cooking shows. All of this is a blessing to my beloved trade, and I welcome any and all who would like to become a better cook.
The one thing that seemly gets lost in this rapid advancement of technology is the basic principles of just how to cook. If you really want to become a better cook and watch your culinary imagination soar to new heights, you must first decide that you are willing to learn the basic how's and why's of this amazing trade. Keep in mind that every recipe has been done, and the reason that some turn out better than others, is the basic understanding of the chemistry that is involved with blending ingredients.
The average person or Family cooks at home 1/1/2 times per week. This means you will have used your cookware less than 80 times in the course of one year. Now, it is my wish and hope that more people begin to cook at home, but do to lack of success in the kitchen as well as our busy schedules, it just not going to happen. So I pose to you the question, does it makes sense to have $5,000 worth of cookware collecting dust? I think not. You are much better off learning the proper way to cook with good quality cookware than believing that the expensive big time highly advertised cookware is going to make you a better cook. Take the time to learn the basics, and I promise you that you will soar to amazing levels of culinary delights.
You can find the basic how's and why's on my website at http://www.homeshoppingchef.com Here you will also be able to pick up great quality cookware at very affordable prices with no shipping and handling to your door.
Chef Brian Lewis Certified Trained Executive Chef
Article Source: http://EzineArticles.com/?expert=Brian_P_Lewis
Monday, October 20, 2008
Cooking Tips For Gas Grills
There are a few things every aspiring grille master out there should know when it comes to cooking tips for gas grills.
1. Make sure you give ample time to get the grill good and hot.
Once you light the grill you should always leave it on high for at least twenty minutes with the lid down. This gets the grill nice and pre-heated. This is important because the food will no stick to the grates and you will get a nice tasty char. It also adds to the experience to have nice restaurant grill marks on the food.
2. Be Patient, only flip your meat once
This step is crucial to cooking your meat nice and even. It can take a little time and practice to get right, but once you have it dialed in it makes all the difference in the world. There is nothing more disheartening then finding out that your beautiful rib eye is well done one side and bloody rare on the other.
3. Never, ever cut into the meat
This is probably the single most important thing to know when it comes to cooking tips for the gas grill. It is also the most common mistake. Do yourself a favor and learn to temp your meat without slicing into it. Once you make that incision you are just releasing all the juices. These juices are where all the flavor comes from.
*side note: The best way to learn how to temp meat without cutting into it is this: Take the tip of your thumb and touch it against each of the fingertips on the same hand. Don't push with any pressure, just touch them together. While touching each finger feel your hand at the base of your thumb (the same hand you are touching finger and thumb with). The firmness of this muscle represents a different temp for each finger. The temps are as follows:
Index Finger - Rare
Middle Finger - Medium Rare
Ring Finger - Medium
Pinky Finger - Well
4. Keep the lid closed
This also lends itself to a much more uniform temp when cooking meat. If the lid is constantly open it cools the air and forces the grates to do all the cooking. This leads to the meat becoming well done on the outside before it has a chance to cook inside.
5. Always wait 10-20 minutes after you take the meat off the grill before you serve it
This technique will lock in the juices and give them a chance to disperse back into the meat. This means when you cut into the meat to eat it, all the juices won't just flow out onto the plate where they do you no good.
If you follow these simple cooking tips for gas grills you will be the hit of the next barbeque for sure!
Article Source: http://EzineArticles.com/?expert=Lucy_Bushman
1. Make sure you give ample time to get the grill good and hot.
Once you light the grill you should always leave it on high for at least twenty minutes with the lid down. This gets the grill nice and pre-heated. This is important because the food will no stick to the grates and you will get a nice tasty char. It also adds to the experience to have nice restaurant grill marks on the food.
2. Be Patient, only flip your meat once
This step is crucial to cooking your meat nice and even. It can take a little time and practice to get right, but once you have it dialed in it makes all the difference in the world. There is nothing more disheartening then finding out that your beautiful rib eye is well done one side and bloody rare on the other.
3. Never, ever cut into the meat
This is probably the single most important thing to know when it comes to cooking tips for the gas grill. It is also the most common mistake. Do yourself a favor and learn to temp your meat without slicing into it. Once you make that incision you are just releasing all the juices. These juices are where all the flavor comes from.
*side note: The best way to learn how to temp meat without cutting into it is this: Take the tip of your thumb and touch it against each of the fingertips on the same hand. Don't push with any pressure, just touch them together. While touching each finger feel your hand at the base of your thumb (the same hand you are touching finger and thumb with). The firmness of this muscle represents a different temp for each finger. The temps are as follows:
Index Finger - Rare
Middle Finger - Medium Rare
Ring Finger - Medium
Pinky Finger - Well
4. Keep the lid closed
This also lends itself to a much more uniform temp when cooking meat. If the lid is constantly open it cools the air and forces the grates to do all the cooking. This leads to the meat becoming well done on the outside before it has a chance to cook inside.
5. Always wait 10-20 minutes after you take the meat off the grill before you serve it
This technique will lock in the juices and give them a chance to disperse back into the meat. This means when you cut into the meat to eat it, all the juices won't just flow out onto the plate where they do you no good.
If you follow these simple cooking tips for gas grills you will be the hit of the next barbeque for sure!
Article Source: http://EzineArticles.com/?expert=Lucy_Bushman
Baking With Kids
Most children love to create things, so it would be the rare child that doesn't want to get in the kitchen with mom and dad and find out what baking is all about. Kids get so excited about their creations; parents can encourage this by letting them help bake a cake. By helping in the kitchen, kids learn the basics of nutrition and cooking which will guide them the rest of their lives. It's also one of the best ways to spend quality time with your youngsters.
Pick out a simple cake recipe to get them started; a chocolate chip cake recipe is something that just about every child loves. Simple buttercream frosting that's brightly colored will keep their attention and be fun to frost the cake with. Candies, such as gumdrops, jelly beans and Lifesavers will bring out the artist in every child when they arrange them on the cake after it's frosted.
Go through the cake recipes with your child step-by-step and be sure and supervise any contact with the oven. Teach them how to measure correctly with measuring cups and spoons and the correct ways to mix the batter. If you have small children it's best that you use an electric mixer if one is called for.
After the cake has finished cooling, set up a frosting station with bowls of different colored frosting and different colorful, small candies. This is a great idea for slumber parties, also. Just use cup cakes instead of one large cake; each child can have their own little cake to decorate the way they like. And the kids will love eating their artistic creations!
So many parents don't get to spend much time with their children these days. Between work, school and activities, family time is put on the back burner. Take some time out of the rat race and spend it with your kids in the kitchen. Your children will be so proud of their baking accomplishments and you'll be creating memories that will last you and your children a lifetime.
Article Source: http://EzineArticles.com/?expert=Janet_Keene
Pick out a simple cake recipe to get them started; a chocolate chip cake recipe is something that just about every child loves. Simple buttercream frosting that's brightly colored will keep their attention and be fun to frost the cake with. Candies, such as gumdrops, jelly beans and Lifesavers will bring out the artist in every child when they arrange them on the cake after it's frosted.
Go through the cake recipes with your child step-by-step and be sure and supervise any contact with the oven. Teach them how to measure correctly with measuring cups and spoons and the correct ways to mix the batter. If you have small children it's best that you use an electric mixer if one is called for.
After the cake has finished cooling, set up a frosting station with bowls of different colored frosting and different colorful, small candies. This is a great idea for slumber parties, also. Just use cup cakes instead of one large cake; each child can have their own little cake to decorate the way they like. And the kids will love eating their artistic creations!
So many parents don't get to spend much time with their children these days. Between work, school and activities, family time is put on the back burner. Take some time out of the rat race and spend it with your kids in the kitchen. Your children will be so proud of their baking accomplishments and you'll be creating memories that will last you and your children a lifetime.
Article Source: http://EzineArticles.com/?expert=Janet_Keene
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