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
Sunday, August 2, 2009
Creating the Perfect Dish With Gas Grills
There is a common myth that anyone can grill food and do it well. Truth is, grilling is considered as one of the most challenging methods of cooking. Savvy cooks are then looking for ways to improve their cooking ability using gas grills to produce more delectable dishes that would please your family and guests.
The most basic step to learning how to cook with a gas grill is to understand the basic procedure of grilling. After all, grilling is considered the most intense form of cooking involving direct heat. But once you understand the basic of grilling, it is easy to master.
Take note of these gas grill cooking tips to produce awesome food that would delight your palate anytime of the year.
Recipe Preparation
For different types of recipes or food that you are going to cook with a gas grill, you need different types of recipe preparation. This is because the act of grilling reacts differently on each type of food. You can then begin by choosing the best quality product. For meats, you can create a marinade to soak the meat overnight or for several hours to ensure that it is tender enough and contains great flavors. The process of marinating is important since cooking the meat on a gas grill does nothing to make it tender or easy to bite into.
When choosing the product to cook, make sure that it has the capacity to withstand cooking on direct high heat. If you are not sure about how to choose the right product, you can ask the meat provider. When grilling vegetables, you need to understand that each type of vegetable cook at different rates on the grill. The natural texture and firmness of the meat impact the time it takes to cook the vegetable.
Gas Grills or Charcoal Grill?
If you want to attain a smoky flavor, charcoal grill is recommended for use. However, there are far more advantages for using a gas grill than its charcoal counterpart.
Cooks that are not expert with cooking on a grill, a gas grill help provide consistent heat to aid in cooking. When cooking on a charcoal, you have to closely monitor the food product to ensure that it gets enough heat.
The convenience of cooking with a gas grill is the biggest advantage. It is easy to start since you will be using propane as fuel, which can be started with a button press. Turning off a gas grill is as easy as it is turned on. It is now possible to enjoy the goodness of grilled food everyday!
Article Source: http://EzineArticles.com/?expert=Robert_A_Hull
The most basic step to learning how to cook with a gas grill is to understand the basic procedure of grilling. After all, grilling is considered the most intense form of cooking involving direct heat. But once you understand the basic of grilling, it is easy to master.
Take note of these gas grill cooking tips to produce awesome food that would delight your palate anytime of the year.
Recipe Preparation
For different types of recipes or food that you are going to cook with a gas grill, you need different types of recipe preparation. This is because the act of grilling reacts differently on each type of food. You can then begin by choosing the best quality product. For meats, you can create a marinade to soak the meat overnight or for several hours to ensure that it is tender enough and contains great flavors. The process of marinating is important since cooking the meat on a gas grill does nothing to make it tender or easy to bite into.
When choosing the product to cook, make sure that it has the capacity to withstand cooking on direct high heat. If you are not sure about how to choose the right product, you can ask the meat provider. When grilling vegetables, you need to understand that each type of vegetable cook at different rates on the grill. The natural texture and firmness of the meat impact the time it takes to cook the vegetable.
Gas Grills or Charcoal Grill?
If you want to attain a smoky flavor, charcoal grill is recommended for use. However, there are far more advantages for using a gas grill than its charcoal counterpart.
Cooks that are not expert with cooking on a grill, a gas grill help provide consistent heat to aid in cooking. When cooking on a charcoal, you have to closely monitor the food product to ensure that it gets enough heat.
The convenience of cooking with a gas grill is the biggest advantage. It is easy to start since you will be using propane as fuel, which can be started with a button press. Turning off a gas grill is as easy as it is turned on. It is now possible to enjoy the goodness of grilled food everyday!
Article Source: http://EzineArticles.com/?expert=Robert_A_Hull
5 Ways to Adapt Your Favorite Recipes & Make Them More Healthy
Do you need to eat healthy foods, but don't want to give up your favorite recipes? With the massive trend in the nation for eating a healthy diet, there's plenty of opportunity to make the necessary changes with hardly any sacrifice. So, whatever the reason for your change of diet, whether it's to lose weight or manage a health condition, you may not have to give up all your favorite foods. Why not try adapting your favorite family recipes, it could be easier than you think.
Here's our five tips for making your favorite foods more healthy:-
Reduce Sugar
If you are baking, why not try baking your favorite recipe with 2/3 or ¾ the usual amount of sugar. Often this can result in it tasting just as good, but cutting down significantly on the calories.
Replace White Flour
In any cake or cookie recipe, try replacing up to half the flour with whole wheat or wholemeal flour. You can also experiment with other types of flour to see how they affect the flavour, start with replacing 10% white flour with rye or buckwheat to start with.
In some of your most wickedly sweet recipes, such as chocolate brownies or cakes, you can often retain the flavor and moisture by replacing white flour with almond flour (or ground almonds). Try experimenting by replacing up to 25% of the flour initially.
Review Portion Size
If you're used to having one large piece of cake, try cutting it a little thinner. If you regularly eat two cookies, why not eat one cookie, a little more slowly. If you must have seconds, have an extra serving of vegetables or salad.
Eat More Fruit & Vegetables
Whatever sorts of meals you enjoy - try cutting down on the carbohydrates (potatoes, rice, bread) and eating more vegetables. If you're eating pizza or burgers, make sure you also have a portion of salad. Try and incorporate fruit into your dessert, or simply have a piece of fruit instead of a pudding.
Experiment With New Recipes
Even if you adore your tried and tested recipes, looking at recipe books & websites can give you an idea of how to incorporate healthier ingredients. Instead of feeling this is a burden, why not view it as an opportunity to renew your love of cooking and try something new?
Why not indulge yourself by buying a new cookbook or cooking magazine, perhaps from one of your favorite celebrity chefs? Of course, there's always plenty of cook books available in your local library, to give you plenty of inspiration. Cooking should be fun, so remember to enjoy cooking and experimenting!
Article Source: http://EzineArticles.com/?expert=Jen_C
Here's our five tips for making your favorite foods more healthy:-
Reduce Sugar
If you are baking, why not try baking your favorite recipe with 2/3 or ¾ the usual amount of sugar. Often this can result in it tasting just as good, but cutting down significantly on the calories.
Replace White Flour
In any cake or cookie recipe, try replacing up to half the flour with whole wheat or wholemeal flour. You can also experiment with other types of flour to see how they affect the flavour, start with replacing 10% white flour with rye or buckwheat to start with.
In some of your most wickedly sweet recipes, such as chocolate brownies or cakes, you can often retain the flavor and moisture by replacing white flour with almond flour (or ground almonds). Try experimenting by replacing up to 25% of the flour initially.
Review Portion Size
If you're used to having one large piece of cake, try cutting it a little thinner. If you regularly eat two cookies, why not eat one cookie, a little more slowly. If you must have seconds, have an extra serving of vegetables or salad.
Eat More Fruit & Vegetables
Whatever sorts of meals you enjoy - try cutting down on the carbohydrates (potatoes, rice, bread) and eating more vegetables. If you're eating pizza or burgers, make sure you also have a portion of salad. Try and incorporate fruit into your dessert, or simply have a piece of fruit instead of a pudding.
Experiment With New Recipes
Even if you adore your tried and tested recipes, looking at recipe books & websites can give you an idea of how to incorporate healthier ingredients. Instead of feeling this is a burden, why not view it as an opportunity to renew your love of cooking and try something new?
Why not indulge yourself by buying a new cookbook or cooking magazine, perhaps from one of your favorite celebrity chefs? Of course, there's always plenty of cook books available in your local library, to give you plenty of inspiration. Cooking should be fun, so remember to enjoy cooking and experimenting!
Article Source: http://EzineArticles.com/?expert=Jen_C
Sunday, May 24, 2009
Cooking With Mexican Vanilla
The Origin of Vanilla
It was in Mexico that vanilla was first cultivated, cured and made into an extract. Mexico's long history of vanilla dates all the way back to the Aztec civilization. The Aztec's were known to use it in xocoatl, a drink they made from cocoa beans, cinnamon, vanilla and sometimes spicy peppers.
Today only a small percentage of vanilla, from a global perspective, is produced from the valleys of Mexico. Its growing worldwide popularity led to its exportation to other places. Today the Bourbon islands and Madagascar are the largest producers of vanilla, but demand for the Mexican variety is still strong among chefs and cooking aficionados.
Cooking with Mexican Vanilla
Each type of vanilla, whether it's from Mexico, Madagascar or Tahiti, has a distinct flavor. Each one is a little bit different, so it is good to try out the different types and see which on.
The rich, aromatic taste of Mexican vanilla is a special treat. The bean pods from Mexican orchid plants are considered to have a higher concentration of flavor, when compared to other types of vanilla. Mexican vanilla extract is also made with a lower concentration of alcohol. Both these factors combine to give the extract a smooth, deep, rich taste that makes it so popular.
Buyer Beware
While we do love and recommend Mexican vanilla, you should use caution. Picking up on its popularity, many people in towns along the U.S. / Mexican border have taken up selling "vanilla" to tourists. These fakes usually come in large one liter bottles, are sold for just a couple dollars and sometimes aren't even labeled.
It is always painful to hear of someone who is so proud of their purchase. Especially how cheap it they were able to get it for just across the border.
Real vanilla extract takes a significant amount of time to make. It's a long process. That is why real extract is so much more expensive that imitation extract.
When buying Mexican vanilla it is important to get it from a trusted source. We recommend several types of vanilla extract on our website and we include trusted places to buy Mexican vanilla.
Article Source: http://EzineArticles.com/?expert=Alex_Rowe
It was in Mexico that vanilla was first cultivated, cured and made into an extract. Mexico's long history of vanilla dates all the way back to the Aztec civilization. The Aztec's were known to use it in xocoatl, a drink they made from cocoa beans, cinnamon, vanilla and sometimes spicy peppers.
Today only a small percentage of vanilla, from a global perspective, is produced from the valleys of Mexico. Its growing worldwide popularity led to its exportation to other places. Today the Bourbon islands and Madagascar are the largest producers of vanilla, but demand for the Mexican variety is still strong among chefs and cooking aficionados.
Cooking with Mexican Vanilla
Each type of vanilla, whether it's from Mexico, Madagascar or Tahiti, has a distinct flavor. Each one is a little bit different, so it is good to try out the different types and see which on.
The rich, aromatic taste of Mexican vanilla is a special treat. The bean pods from Mexican orchid plants are considered to have a higher concentration of flavor, when compared to other types of vanilla. Mexican vanilla extract is also made with a lower concentration of alcohol. Both these factors combine to give the extract a smooth, deep, rich taste that makes it so popular.
Buyer Beware
While we do love and recommend Mexican vanilla, you should use caution. Picking up on its popularity, many people in towns along the U.S. / Mexican border have taken up selling "vanilla" to tourists. These fakes usually come in large one liter bottles, are sold for just a couple dollars and sometimes aren't even labeled.
It is always painful to hear of someone who is so proud of their purchase. Especially how cheap it they were able to get it for just across the border.
Real vanilla extract takes a significant amount of time to make. It's a long process. That is why real extract is so much more expensive that imitation extract.
When buying Mexican vanilla it is important to get it from a trusted source. We recommend several types of vanilla extract on our website and we include trusted places to buy Mexican vanilla.
Article Source: http://EzineArticles.com/?expert=Alex_Rowe
Basics of Learning to Cook With Fresh Herbs
Learning to use fresh herbs is a great way to spice up your cooking, making it tastier and better than ever before. There are infinite ways to use fresh herbs in your cooking. This means that you get to use your imagination to create new ways of using the herbs you choose every day! A benefit of using fresh herbs is that you will not need to use as much salt or fatty ingredients to add flavor and substance to your cooking. This brings obvious health benefits as well as the fact that herbs are loaded with antioxidants which protect against cancer and heart disease.
Using recipes is a great way of introducing yourself to using fresh herbs in your cooking. The next level of learning how to use herbs comes with fully understanding the different flavors of the herbs you are using. To achieve this, I suggest first tasting each herb by itself, then add it to something bland yet familiar, such as rice or potatoes. Finally, (and here's where your creativity comes in) experiment by adding the herb whenever you think it will work.
If you're using herbs from your own garden, it is important for you to know that the best herbs come from plants that are in the leaf making stage, not in the flowering (reproductive) stage. During the flowering stage, leaves become bitter, grassy, woody, or yellowed because more of the plant's energy is going toward flowering (reproduction). You can delay your plant flowering by harvesting often.
When starting to grow herbs at home, it's a good idea to start small so as not to become overwhelmed. I recommend starting with six basic herbs, including: Chives, Thyme, Tarragon, Oregano, Rosemary, and Basil. A few others to add when you're comfortable with the above might be: Sage, Marjoram, and Dill. Once you're comfortable with all of these, you may wish to experiment with many others. There are infinite possibilities.
When cooking with your herbs, it is a general guideline to use three times as much fresh as you would of a dried herb. The best time to pick herbs from your garden is in the morning, after the dew has dried and before the sun gets hot. This will provide you with the optimum flavor and best storage time line.
When storing your herbs in the refrigerator, I recommend putting them in a perforated plastic bag which you can easily make yourself by poking holes in a plastic bag. They will keep this way for a few days. If the herbs you're storing have long stems, you can cut them at an angle, like flowers, and put them in water, covered loosely with a plastic bag in the refrigerator. Change the water daily and they can last up to a week. Be aware that longer herb storage times may result in diminished flavor.
A few ideas to get you started cooking with herbs include using Basil, Garlic, Oregano, and Rosemary for meat, stew, pasta, or casseroles. To enhance sweetness, use Cinnamon, Ginger, and Nutmeg. To heat up a dish, add black, red, or white Pepper. Be sure to add fresh herbs at the end of cooking so that flavor lasts. Keep in mind that you can use herb flowers for a beautiful garnish.
Article Source: http://EzineArticles.com/?expert=Mark_Perlik
Using recipes is a great way of introducing yourself to using fresh herbs in your cooking. The next level of learning how to use herbs comes with fully understanding the different flavors of the herbs you are using. To achieve this, I suggest first tasting each herb by itself, then add it to something bland yet familiar, such as rice or potatoes. Finally, (and here's where your creativity comes in) experiment by adding the herb whenever you think it will work.
If you're using herbs from your own garden, it is important for you to know that the best herbs come from plants that are in the leaf making stage, not in the flowering (reproductive) stage. During the flowering stage, leaves become bitter, grassy, woody, or yellowed because more of the plant's energy is going toward flowering (reproduction). You can delay your plant flowering by harvesting often.
When starting to grow herbs at home, it's a good idea to start small so as not to become overwhelmed. I recommend starting with six basic herbs, including: Chives, Thyme, Tarragon, Oregano, Rosemary, and Basil. A few others to add when you're comfortable with the above might be: Sage, Marjoram, and Dill. Once you're comfortable with all of these, you may wish to experiment with many others. There are infinite possibilities.
When cooking with your herbs, it is a general guideline to use three times as much fresh as you would of a dried herb. The best time to pick herbs from your garden is in the morning, after the dew has dried and before the sun gets hot. This will provide you with the optimum flavor and best storage time line.
When storing your herbs in the refrigerator, I recommend putting them in a perforated plastic bag which you can easily make yourself by poking holes in a plastic bag. They will keep this way for a few days. If the herbs you're storing have long stems, you can cut them at an angle, like flowers, and put them in water, covered loosely with a plastic bag in the refrigerator. Change the water daily and they can last up to a week. Be aware that longer herb storage times may result in diminished flavor.
A few ideas to get you started cooking with herbs include using Basil, Garlic, Oregano, and Rosemary for meat, stew, pasta, or casseroles. To enhance sweetness, use Cinnamon, Ginger, and Nutmeg. To heat up a dish, add black, red, or white Pepper. Be sure to add fresh herbs at the end of cooking so that flavor lasts. Keep in mind that you can use herb flowers for a beautiful garnish.
Article Source: http://EzineArticles.com/?expert=Mark_Perlik
Grilling Preparation and Maintenance Tips
What is a great American tradition that millions enjoy every year? The answer is grilling or barbecuing as it's sometimes called. With the right instruction anyone can enjoy grilling right away.
Get Ready Early
Grilling allows you to cook all sorts of different and tasty foods. Because you have so many options you need to consider what food you should server at your barbecue. What you serve should reflect the event that you are celebrating and your party guests. Find at least a few items that will keep your crowd happy.
The most important aspect to planning a barbecue is the weather. While no one can control the weather, good planning will help you avoid bad weather. Check the weather forecast a few days before and you will have much better odds of having a nice time. There's nothing worse than getting rained out after putting all the work into the food preparation and getting people together.
1-2 days is usually enough time to plan for the barbecue. Make sure you thaw, prepare, and marinate any meat you will be cooking. Once you have the meat prepared and soaking up the marinate, start thinking about what types of side dishes you want to serve. Barbecues usually include mashed potatoes or potato salad, baked beans, chips, and coleslaw although you can use anything you want.
Maintenance Advice
Cleaning your grill is quite easy. All it takes are some common items you probably have laying around your house all ready. If not they are in most department and grill stores.
Brush down your grill after every use because the longer you wait to clean if off the harder it becomes. You should use a wire bronze grill brush to clean all the surfaces. If you clean routinely, you will prevent any type of buildup. The racks are where all the food will touch when it is cooking so it's very important to clean it regularly. Was the racks with soap and some steel wool bristle pads after you finish the brushing. Rinse off all soap before you use the grill again. Do this every time you grill or you may damage your grill.
Article Source: http://EzineArticles.com/?expert=Jason_Helms
Get Ready Early
Grilling allows you to cook all sorts of different and tasty foods. Because you have so many options you need to consider what food you should server at your barbecue. What you serve should reflect the event that you are celebrating and your party guests. Find at least a few items that will keep your crowd happy.
The most important aspect to planning a barbecue is the weather. While no one can control the weather, good planning will help you avoid bad weather. Check the weather forecast a few days before and you will have much better odds of having a nice time. There's nothing worse than getting rained out after putting all the work into the food preparation and getting people together.
1-2 days is usually enough time to plan for the barbecue. Make sure you thaw, prepare, and marinate any meat you will be cooking. Once you have the meat prepared and soaking up the marinate, start thinking about what types of side dishes you want to serve. Barbecues usually include mashed potatoes or potato salad, baked beans, chips, and coleslaw although you can use anything you want.
Maintenance Advice
Cleaning your grill is quite easy. All it takes are some common items you probably have laying around your house all ready. If not they are in most department and grill stores.
Brush down your grill after every use because the longer you wait to clean if off the harder it becomes. You should use a wire bronze grill brush to clean all the surfaces. If you clean routinely, you will prevent any type of buildup. The racks are where all the food will touch when it is cooking so it's very important to clean it regularly. Was the racks with soap and some steel wool bristle pads after you finish the brushing. Rinse off all soap before you use the grill again. Do this every time you grill or you may damage your grill.
Article Source: http://EzineArticles.com/?expert=Jason_Helms
Tuesday, March 3, 2009
Cake Pans - How to Keep Cakes From Sticking to Them
For many novice bakers, baking cakes may not be the problem. Finding recipes or decorating may not be the problem either. Their biggest problem may be keeping cakes from sticking to cake pans. In this article, I'm going to give you 5 useful tips to ensure your cakes never stick to your cake pans.
1. Make sure to let the cake cool the proper amount of time.
If the cake is sticking to the cake pan, the first thing to look at is whether or not you're letting it cool sufficiently. Most recipes suggest cooling the cake on a rack about 5 to 15 minutes, then running a knife around the edge before turning it out of the pan. Just by taking these steps, you can prevent your cakes from ever sticking.
2. Use a mixture of equal parts flour, vegetable or canola oil, and shortening.
If you're unsure what to grease your cake pans with, try the above mixture. Blend the ingredients thoroughly and use a pastry brush to apply to your cake pans. Once the cake is done baking, you can then place the cake pan on a cooling rack. Allow it to cool as recommended in tip number 1 before removing it.
3. Cut a piece of parchment paper and line your cake pan with it, and dab some butter under and on top of the paper.
This is a neat trick I learned from a good friend, and seems to work flawlessly every time. It's like "insurance" that the cake will come out. When you remove the cake it should come out of the cake pan quite easily paper and all. Then, all you have to do is peel the paper from the cake.
4. Don't let the cake cool too long.
Some bakers may be letting their cakes cool too much. Most cakes should be removed from their cake pans after 5 to 15 minutes, but definitely within 30 minutes of cooling on a rack. Anything after that may be detrimental. However, some recipes call for letting your cakes cool a bit longer. If that's the case, then just follow the recipe instructions. Unless the recipe calls for it, stick to tip number 1.
5. Use aluminum foil to line your cake pans.
This is similar to using parchment paper, but is a more cost effective alternative for those frugal bakers out there. Aside from being cheaper, you can also mold foil a little tighter to the pan than with parchment paper. Foil works best for round and square cake pans. You can line your pans with foil enough to reach up and over the sides. You may even use the extra foil as a type of "handle" to help lift the cake out of the pan.
I know how frustrating it can be to have your cakes stick to your cake pans. You can now use my 5 tips in any combination that makes sense to ensure that your cakes never stick to your cake pans again. Instead of tearing up that cake as you try to remove it from its pan, you can ensure an easy and simple release, ensuring your cakes always come out looking as good as they taste.
Article Source: http://EzineArticles.com/?expert=Veronica_Elena
1. Make sure to let the cake cool the proper amount of time.
If the cake is sticking to the cake pan, the first thing to look at is whether or not you're letting it cool sufficiently. Most recipes suggest cooling the cake on a rack about 5 to 15 minutes, then running a knife around the edge before turning it out of the pan. Just by taking these steps, you can prevent your cakes from ever sticking.
2. Use a mixture of equal parts flour, vegetable or canola oil, and shortening.
If you're unsure what to grease your cake pans with, try the above mixture. Blend the ingredients thoroughly and use a pastry brush to apply to your cake pans. Once the cake is done baking, you can then place the cake pan on a cooling rack. Allow it to cool as recommended in tip number 1 before removing it.
3. Cut a piece of parchment paper and line your cake pan with it, and dab some butter under and on top of the paper.
This is a neat trick I learned from a good friend, and seems to work flawlessly every time. It's like "insurance" that the cake will come out. When you remove the cake it should come out of the cake pan quite easily paper and all. Then, all you have to do is peel the paper from the cake.
4. Don't let the cake cool too long.
Some bakers may be letting their cakes cool too much. Most cakes should be removed from their cake pans after 5 to 15 minutes, but definitely within 30 minutes of cooling on a rack. Anything after that may be detrimental. However, some recipes call for letting your cakes cool a bit longer. If that's the case, then just follow the recipe instructions. Unless the recipe calls for it, stick to tip number 1.
5. Use aluminum foil to line your cake pans.
This is similar to using parchment paper, but is a more cost effective alternative for those frugal bakers out there. Aside from being cheaper, you can also mold foil a little tighter to the pan than with parchment paper. Foil works best for round and square cake pans. You can line your pans with foil enough to reach up and over the sides. You may even use the extra foil as a type of "handle" to help lift the cake out of the pan.
I know how frustrating it can be to have your cakes stick to your cake pans. You can now use my 5 tips in any combination that makes sense to ensure that your cakes never stick to your cake pans again. Instead of tearing up that cake as you try to remove it from its pan, you can ensure an easy and simple release, ensuring your cakes always come out looking as good as they taste.
Article Source: http://EzineArticles.com/?expert=Veronica_Elena
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