By [http://ezinearticles.com/?expert=William_T._Tyler]William T. Tyler
Today, natural sausage making has become an art. More than 200 different varieties are made in the United States alone, and thousands more worldwide, varying by regional tastes and ingredient availability. Gourmet sausage has a distinct taste and quality that is unmatched.
Specialized link makers are as discriminating about what goes into their products as winemakers are about selecting grapes. Early butchers found that a wide range of raw ingredients could be used. The primary ingredients of sausage were the parts of the animal carcasses that could not be used in other ways. Today many primal parts are used in the production of this favorite food, and the quality difference is undeniable.
The contemporary role of this food fits conveniently into our modern lifestyles as an elegant gourmet appetizer for entertaining as well as the main course in "quick-and-easy" meals. Sausage has come a long way from being a means to use the scraps no one would eat alone.
Natural Sausage Checklist
Before your purchase, consider these qualifications of supreme food manufacturers. Whether you're stocking your own general store, large chain of grocery stores, catering a special occasion, or just in search of the finest ingredients and meats for your dinner table, these facts will point you in the right direction.
Premier Cuts
This food is worthy of prime whole-muscle cuts from the animal. Watch for whole-muscle meats with high lean percentages over 80%. Top choices include lean skinless chicken thigh and pork shoulder.
Local Farms
Companies receiving ingredients from local farmers are a notch above the rest. For the freshest product, they shouldn't need to travel far. A long distance increases the likelihood of preservatives or other potentially harmful and toxic chemicals in your food, such as MSG (Monosodium Glutamate), Nitrate, and Nitrite. If you can barely pronounce the ingredients on the packaging's nutritional facts, it may be time to try something different.
NaturalCasings
Casings are made from the submucosa of an animal, a largely collagen layer of the intestine. Since small intestines are collagen in nature, they have many of the same characteristics common to all types of collagen, particularly the unique characteristic of variable permeability, which allows uniform deep smoke penetration throughout the entire link to create rich, balanced flavor from start to finish.
Taste Matters
A combination of the above factors will ensure a tender and juicy product. Links that can "breathe" contribute to enhancing the sweet aroma of fresh meat, whether resting in a display case, or sizzling on a stove or grill. Prime cuts of chicken and pork will provide instant flavor on its own, combined with hand-selected herbs and spices to become the show-stopper on any platter.
It is no secret why there are thousands of recipes for these delectable foods. Whether they're eaten in a toasted bun with mustard by children, or mixed into a five-star dish by foodies and critics alike, one thing is certain: sausage is an international food staple, and is here to stay! [http://www.isernio.com]Natural sausage is examined by quality of ingredients, butcher cuts, source, casing, and overall taste to describe the benefits of [http://www.isernio.com/About/FAQ.aspx]gourmet sausage links.
Article Source: [http://EzineArticles.com/?Natural-Sausage:-The-Benefits-of-Gourmet-Sausage&id=6626887] Natural Sausage: The Benefits of Gourmet Sausage
Sunday, February 12, 2012
Friday, February 10, 2012
Key Steps For Making Great Popcorn From Your Home Pop Corn Popper
By [http://ezinearticles.com/?expert=Barry_Lutz]Barry Lutz
Let's face it, you like that great taste of popcorn you buy in movie theaters, far better than the popcorn you've made at home. Of course, what do you expect from microwave popcorn that has been sitting in your pantry for the last three years?
Maybe you do have a home popcorn popper, but you are still getting lots of kernels that aren't popped or popcorn that is soggy or tastes like Styrofoam. However, this isn't necessary; you can make great tasting popcorn from your home popcorn popper.
Here are some tips for making popcorn at home:
1. Use the best kernels you can find. They must be high quality that is very fresh, and that has never had any moisture get into them - this certainly isn't the place to cutback or try to save a couple of bucks. If you buy your corn kernels in a big bag or bulk, then make sure that you transfer them to an airtight container. This way, no moisture will be absorbed to ruin the kernels - you cannot make great tasting popcorn from kernels that contain moisture inside of them.
2. Make sure you use the right kind of oil - this may actually be the most important ingredient of them all. There is a reason why you love movie theater popcorn so much, it is the oil they use, and you want to use the same type in your home popcorn popper.
Movie theater popcorn always tastes good. It's crunchy, all the kernels are popped, plus there's a subtle flavor that just makes them yummy - and besides that it smells so mouth-wateringly good.
So what oil do they use? Surprisingly it is not canola oil, and it definitely isn't vegetable oil. They key to theater popcorn, and the oil that you want to use in your home popcorn popper is coconut oil.
Coconut oil was thought to be high in saturated fats. But recent studies show that it has the right kind of saturated fats, and has a number of health benefits. Coconut oil is rich in lauric acid, which is helpful in preventing high blood pressure while raising HDL, or good cholesterol. Better than coconut oil is extra virgin coconut oil. This kind of high quality coconut oil comes from the first pressing, using the cold press method.
Extra virgin coconut oil is pure with no additives in it. It is light, aromatic and clean tasting. It is perfect for popcorn because it coats each kernel and infuses it with a taste and a smell that simply irresistible.
3. And then finish off your popcorn with the right kind of thought. Table salt and iodized salt is too coarse for popcorn. When these kinds of salt are used, be prepared for it to go in the bottom of the bowl. What is recommended is popcorn salt or salt that is finely ground that it feels and looks almost like powder. This kind of salt will cling to every kernel!
Some additional popcorn making tips:
� Make sure that your popcorn popper is clean and dry, especially if you are using a home popcorn machine with a metal kettle.
� Always add the oil before the kernels. This ensures that oil will go to the bottom and coat the kernels evenly.
� Listen for the sound of popping. Once it slows down significantly, be prepared to turn off your popcorn popper. The difference between perfect popcorn and burnt popcorn may only be a few seconds.
Now go eat that great tasting popcorn that you just made from your home popcorn popper.
Your home popcorn popper can make that great tasting theater popcorn at home.
Come to the Home Popcorn Popper to learn about the top recommended popcorn poppers and ingredients for making America's favorite snack http://www.homepopcornpopper.org/
Article Source: [http://EzineArticles.com/?Key-Steps-For-Making-Great-Popcorn-From-Your-Home-Pop-Corn-Popper&id=6634802] Key Steps For Making Great Popcorn From Your Home Pop Corn Popper
Let's face it, you like that great taste of popcorn you buy in movie theaters, far better than the popcorn you've made at home. Of course, what do you expect from microwave popcorn that has been sitting in your pantry for the last three years?
Maybe you do have a home popcorn popper, but you are still getting lots of kernels that aren't popped or popcorn that is soggy or tastes like Styrofoam. However, this isn't necessary; you can make great tasting popcorn from your home popcorn popper.
Here are some tips for making popcorn at home:
1. Use the best kernels you can find. They must be high quality that is very fresh, and that has never had any moisture get into them - this certainly isn't the place to cutback or try to save a couple of bucks. If you buy your corn kernels in a big bag or bulk, then make sure that you transfer them to an airtight container. This way, no moisture will be absorbed to ruin the kernels - you cannot make great tasting popcorn from kernels that contain moisture inside of them.
2. Make sure you use the right kind of oil - this may actually be the most important ingredient of them all. There is a reason why you love movie theater popcorn so much, it is the oil they use, and you want to use the same type in your home popcorn popper.
Movie theater popcorn always tastes good. It's crunchy, all the kernels are popped, plus there's a subtle flavor that just makes them yummy - and besides that it smells so mouth-wateringly good.
So what oil do they use? Surprisingly it is not canola oil, and it definitely isn't vegetable oil. They key to theater popcorn, and the oil that you want to use in your home popcorn popper is coconut oil.
Coconut oil was thought to be high in saturated fats. But recent studies show that it has the right kind of saturated fats, and has a number of health benefits. Coconut oil is rich in lauric acid, which is helpful in preventing high blood pressure while raising HDL, or good cholesterol. Better than coconut oil is extra virgin coconut oil. This kind of high quality coconut oil comes from the first pressing, using the cold press method.
Extra virgin coconut oil is pure with no additives in it. It is light, aromatic and clean tasting. It is perfect for popcorn because it coats each kernel and infuses it with a taste and a smell that simply irresistible.
3. And then finish off your popcorn with the right kind of thought. Table salt and iodized salt is too coarse for popcorn. When these kinds of salt are used, be prepared for it to go in the bottom of the bowl. What is recommended is popcorn salt or salt that is finely ground that it feels and looks almost like powder. This kind of salt will cling to every kernel!
Some additional popcorn making tips:
� Make sure that your popcorn popper is clean and dry, especially if you are using a home popcorn machine with a metal kettle.
� Always add the oil before the kernels. This ensures that oil will go to the bottom and coat the kernels evenly.
� Listen for the sound of popping. Once it slows down significantly, be prepared to turn off your popcorn popper. The difference between perfect popcorn and burnt popcorn may only be a few seconds.
Now go eat that great tasting popcorn that you just made from your home popcorn popper.
Your home popcorn popper can make that great tasting theater popcorn at home.
Come to the Home Popcorn Popper to learn about the top recommended popcorn poppers and ingredients for making America's favorite snack http://www.homepopcornpopper.org/
Article Source: [http://EzineArticles.com/?Key-Steps-For-Making-Great-Popcorn-From-Your-Home-Pop-Corn-Popper&id=6634802] Key Steps For Making Great Popcorn From Your Home Pop Corn Popper
Wednesday, February 8, 2012
How To Make French Toast In Five Minutes Or Less
By [http://ezinearticles.com/?expert=Matt_LeClair]Matt LeClair
Need a quick, easy, and delicious recipe to satisfy your family's hunger? French toast is one of the simplest dishes to make that also requires very little preparation time. Here is a step by step guide to making French Toast in five minutes or less.
Gather Ingredients - 30 Seconds
While you are gathering your ingredients, preheat a 10 or 12 inch skillet over medium heat so it is ready when you're ready to begin cooking. Don't worry about spraying the pan with cooking spray or adding butter to it, the egg will provide enough coating for the heating surface.
The first thing you need to do is gather up your ingredients. For this recipe we're going to keep it super simple.
All you need is your bread which can be any kind of bread that you prefer. We suggest a nice whole grain bread since it provides loads of nutrients and is healthier than starch filled white breads.
Next, you'll need 4 to 6 jumbo eggs. You can use or more or less eggs depending on how many people you expect to be serving. Typically you want to plan on having 2 eggs per person. This will provide you with enough egg batter for 1 to 2 pieces of French Toast per person.
Finally, add the cinnamon to your ingredients. You'll want to sprinkle enough cinnamon into the egg batter to cover the top with a thin layer. You'll eventually mix it all together, but this gives you a good visual representation of how much cinnamon you are going to use.
Mix Egg Batter - 30 Seconds
Once you have the ingredients gathered up, then the next step will be to beat the eggs and add cinnamon to the batter. You can use a fork, wire whisk, hand mixer, or any other common kitchen tool or appliance to beat the eggs into a smooth and consistent batter.
When the eggs have been beaten and the consistency of the batter is where you prefer it, then you can add the cinnamon. Sprinkle enough cinnamon into the batter so that the entire surface of the mixture is covered with a thin layer of cinnamon seasoning. Add more if you prefer to have a stronger cinnamon taste. You can add less if you prefer not to have as much.
Cook The French Toast - 3 to 4 Minutes
The final step of the process is the step that takes the longest, which involves cooking the French Toast to your liking. Take one piece of bread and lay it flat into the batter. Dip it into the batter once or twice with a fork or other kitchen utensil, then flip it over and repeat this step for the other side of the piece of bread. When you are confident the bread is coated with enough egg batter, place it in the pan and cook on each side for roughly one minute.
Repeat this step for each piece of bread that you plan on using. You can cook multiple pieces of bread at once in order to save time. When your French Toast is complete, serve with maple syrup, sugar, whip cream, or whatever topping that you would like. Enjoy!
Want to purchase a [http://www.handmixerplus.com/]hand mixer for your ingredient mixing tasks? Learn about them at [http://www.handmixerplus.com]http://www.handmixerplus.com.
Article Source: [http://EzineArticles.com/?How-To-Make-French-Toast-In-Five-Minutes-Or-Less&id=6634281] How To Make French Toast In Five Minutes Or Less
Need a quick, easy, and delicious recipe to satisfy your family's hunger? French toast is one of the simplest dishes to make that also requires very little preparation time. Here is a step by step guide to making French Toast in five minutes or less.
Gather Ingredients - 30 Seconds
While you are gathering your ingredients, preheat a 10 or 12 inch skillet over medium heat so it is ready when you're ready to begin cooking. Don't worry about spraying the pan with cooking spray or adding butter to it, the egg will provide enough coating for the heating surface.
The first thing you need to do is gather up your ingredients. For this recipe we're going to keep it super simple.
All you need is your bread which can be any kind of bread that you prefer. We suggest a nice whole grain bread since it provides loads of nutrients and is healthier than starch filled white breads.
Next, you'll need 4 to 6 jumbo eggs. You can use or more or less eggs depending on how many people you expect to be serving. Typically you want to plan on having 2 eggs per person. This will provide you with enough egg batter for 1 to 2 pieces of French Toast per person.
Finally, add the cinnamon to your ingredients. You'll want to sprinkle enough cinnamon into the egg batter to cover the top with a thin layer. You'll eventually mix it all together, but this gives you a good visual representation of how much cinnamon you are going to use.
Mix Egg Batter - 30 Seconds
Once you have the ingredients gathered up, then the next step will be to beat the eggs and add cinnamon to the batter. You can use a fork, wire whisk, hand mixer, or any other common kitchen tool or appliance to beat the eggs into a smooth and consistent batter.
When the eggs have been beaten and the consistency of the batter is where you prefer it, then you can add the cinnamon. Sprinkle enough cinnamon into the batter so that the entire surface of the mixture is covered with a thin layer of cinnamon seasoning. Add more if you prefer to have a stronger cinnamon taste. You can add less if you prefer not to have as much.
Cook The French Toast - 3 to 4 Minutes
The final step of the process is the step that takes the longest, which involves cooking the French Toast to your liking. Take one piece of bread and lay it flat into the batter. Dip it into the batter once or twice with a fork or other kitchen utensil, then flip it over and repeat this step for the other side of the piece of bread. When you are confident the bread is coated with enough egg batter, place it in the pan and cook on each side for roughly one minute.
Repeat this step for each piece of bread that you plan on using. You can cook multiple pieces of bread at once in order to save time. When your French Toast is complete, serve with maple syrup, sugar, whip cream, or whatever topping that you would like. Enjoy!
Want to purchase a [http://www.handmixerplus.com/]hand mixer for your ingredient mixing tasks? Learn about them at [http://www.handmixerplus.com]http://www.handmixerplus.com.
Article Source: [http://EzineArticles.com/?How-To-Make-French-Toast-In-Five-Minutes-Or-Less&id=6634281] How To Make French Toast In Five Minutes Or Less
Monday, February 6, 2012
Features Of The Frigidaire Electric Range And Reasons To Own One
By [http://ezinearticles.com/?expert=Susan_Bravero]Susan Bravero
Electric ranges became popular in places where gas wasn't abundantly available. One of the foremost brands producing electric ranges is Frigidaire. Frigidaire is a company which manufactures household appliances since 1918. It has built a strong reputation and is considered to be one of the leading appliances company in the US. The Frigidaire electric range consists of 30'' and 40'' models that are designed to make cooking and baking easier for the consumer. There are a variety of models and designs available. Here is an overview of some of the benefits of these electric ranges.
Price
Frigidaire has been known as the consumer's brand for a long time. They blend affordability with quality which is why people prefer to buy their products. This is true for the Frigidaire range as well. The range starts at $449 and the most expensive model is priced at $2449. This is a reasonable price range considering the fact that Frigidaire is one of the leading brands. The smaller models are generally priced lower than the larger ones which have greater capacity.
Energy Efficiency
Typically, it is believed, that electric ranges are less energy efficient than ones that operate on gas. Yet, in the case of Frigidaire electric range, this isn't true. This range has been designed to be highly energy efficient. With the rising energy costs, Frigidaire has ensured that customers don't have to part with more cash than what is reasonable. Their range retains the heat long after cooking and baking has been completed. This ensures that the power needed to heat the stove or oven the next time is less than if a cold stove or oven.
Capacity
Frigidaire has ensured that you won't have to cram the food or dishes into the oven. Their models have a larger capacity than the competition. They also added a Store More drawer for keeping the extra things that don't fit into the oven at one time. You don't have to worry about cooking or baking too many items at the same time now. The Frigidaire range will guarantee that you have plenty of space for everything.
Easy Cleaning
Like the gas range, the Frigidaire electric range is also very easy to clean. They have included a one-touch self clean feature which ensures that you don't have to put in too much effort or energy to clean the stove or oven. This gives you added convenience. After all, Frigidaire is known for making the customers' life easier.
Automatic Shut Down
The electric range shuts off automatically if you leave it on for more than the necessary amount of time. It also has a system that makes sure that your range isn't left on by mistake. Even if you forget to turn the switch off, it will shut itself down so that power is not used without any purpose.
These are some of the benefits of buying the Frigidaire electric range. It is convenience, affordability and quality for the price of one.
Susan Bravero is a power house when it comes to writing about her favorite subjects. If it can be used in your home, and give more help and fun to your life, then Susan will research it and write about it. From appliances to sewing machines and anything else domestic oriented, Susan Bravero will be finding out what its about. If you would like to learn more about the Frigidaire Electric range, just go to this website: http://www.frigidaireelectricrange.org
Article Source: [http://EzineArticles.com/?Features-Of-The-Frigidaire-Electric-Range-And-Reasons-To-Own-One&id=6635218] Features Of The Frigidaire Electric Range And Reasons To Own One
Electric ranges became popular in places where gas wasn't abundantly available. One of the foremost brands producing electric ranges is Frigidaire. Frigidaire is a company which manufactures household appliances since 1918. It has built a strong reputation and is considered to be one of the leading appliances company in the US. The Frigidaire electric range consists of 30'' and 40'' models that are designed to make cooking and baking easier for the consumer. There are a variety of models and designs available. Here is an overview of some of the benefits of these electric ranges.
Price
Frigidaire has been known as the consumer's brand for a long time. They blend affordability with quality which is why people prefer to buy their products. This is true for the Frigidaire range as well. The range starts at $449 and the most expensive model is priced at $2449. This is a reasonable price range considering the fact that Frigidaire is one of the leading brands. The smaller models are generally priced lower than the larger ones which have greater capacity.
Energy Efficiency
Typically, it is believed, that electric ranges are less energy efficient than ones that operate on gas. Yet, in the case of Frigidaire electric range, this isn't true. This range has been designed to be highly energy efficient. With the rising energy costs, Frigidaire has ensured that customers don't have to part with more cash than what is reasonable. Their range retains the heat long after cooking and baking has been completed. This ensures that the power needed to heat the stove or oven the next time is less than if a cold stove or oven.
Capacity
Frigidaire has ensured that you won't have to cram the food or dishes into the oven. Their models have a larger capacity than the competition. They also added a Store More drawer for keeping the extra things that don't fit into the oven at one time. You don't have to worry about cooking or baking too many items at the same time now. The Frigidaire range will guarantee that you have plenty of space for everything.
Easy Cleaning
Like the gas range, the Frigidaire electric range is also very easy to clean. They have included a one-touch self clean feature which ensures that you don't have to put in too much effort or energy to clean the stove or oven. This gives you added convenience. After all, Frigidaire is known for making the customers' life easier.
Automatic Shut Down
The electric range shuts off automatically if you leave it on for more than the necessary amount of time. It also has a system that makes sure that your range isn't left on by mistake. Even if you forget to turn the switch off, it will shut itself down so that power is not used without any purpose.
These are some of the benefits of buying the Frigidaire electric range. It is convenience, affordability and quality for the price of one.
Susan Bravero is a power house when it comes to writing about her favorite subjects. If it can be used in your home, and give more help and fun to your life, then Susan will research it and write about it. From appliances to sewing machines and anything else domestic oriented, Susan Bravero will be finding out what its about. If you would like to learn more about the Frigidaire Electric range, just go to this website: http://www.frigidaireelectricrange.org
Article Source: [http://EzineArticles.com/?Features-Of-The-Frigidaire-Electric-Range-And-Reasons-To-Own-One&id=6635218] Features Of The Frigidaire Electric Range And Reasons To Own One
Saturday, February 4, 2012
Top 10 Turkey Fryer Tips
By [http://ezinearticles.com/?expert=Derrick_Riley]Derrick Riley
With Thanksgiving around the corner and Football season in full swing, now is the time to invest in a turkey fryer if you haven't already. We've compiled our top 10 turkey frying tips to help you use your fryer to its fullest, most delicious potential.
1. Reuse the oil: Depending on the size of your turkey, you'll find that you need around 5 gallons of oil to fry it effectively. The good news is that you can reuse this frying oil with a few simple steps.
When frying, never let the oil heat above 400 degrees Fahrenheit (oils break down at this heat).
Let the oil cool.
Strain the oil into an airtight container in order to remove the turkey particles.
Don't reuse more than 3 times and discard after 6 months of storage.
2. Use the fryer to cook other foods besides turkey: Despite its name, a turkey fryer can, and should, be used to fry other foods.
Use for fish frys.
Use water instead of oil and bulk boil seafood like clams, oysters or lobsters.
You can also throw in cajun seasoning, corn on the cob and potatoes with the seafood and boil a complete meal all at once - so good!
For whatever food you decide to fry, make sure it is completely dry before submerging it in oil.
3. Measure for the right amount of oil: To avoid wasting oil or over-filling your turkey fryer, use a water displacement method to determine the precise amount of oil you need to fry.
Place your uncovered turkey into the fryer pot and cover it entirely with water.
Remove the turkey and make a mark on your fryer coinciding with the new water line.
Instead of marking directly on your fryer, you can pour the water out into jugs and use that same amount when filling the fryer with oil.
Be careful: too much oil is the main cause of spills and fires.
4. Use turkey fryer outdoors: Even though we tend to use our fryers during the chillier winter holidays like Thanksgiving, Christmas and Superbowl Sunday, do not move the frying indoors to beat the cold. It's just not safe.
Oil above 450 degrees can begin heating up rapidly and cause a grease fire.
The oil bubbles and pops often and can be messy.
You can always use a outdoor patio heater to help provide warmth against the cold temperatures.
5. Completely thaw out the turkey before lowering it into the fryer: Placing a partially frozen turkey into a pot of hot oil is very dangerous. Give yourself enough time so that you can allow your turkey to completely thaw in the refrigerator before it's time to fry.
Lower the thawed turkey slowly into the hot oil.
The oil will be bubbling a little, so wear long protective gloves when lowering the turkey to prevent burns.
6. Inject your turkey with marinade: For maximum fried turkey taste, use a syringe to inject marinade into your turkey before frying.
The less injections you make, the better.
To help oil drip off the turkey when you're finished frying, make a cut on the skin at the joints of the leg and thigh.
You should also rub dry seasoning on the outside of the dry turkey if you want more flavor.
7. Watch the temperature of the oil! When cooking with large amounts of hot oil, it's imperative to have someone constantly monitoring the temperature of the oil to ensure it not exceed 350 degrees Fahrenheit.
Don't let the oil exceed 350 degrees Fahrenheit for safety reasons and for effective reuse of the oil.
Use peanut oil because it smokes less than other oils and has a higher smoking point.
8. Cook the bird 3 - 3.5 minutes per pound of meat: Typically, a turkey cooks to its desired temperature after 3 minutes per pound of meat. However, to be safe, beyond just monitoring the temperature of the oil, you'll want to also watch the temperature of the turkey.
Use a reliable thermometer to check the meat's internal temperature from two points: the deepest part of the breast and the thigh.
With the stem of the thermometer at least two inches into the bird, the thigh temperature should reach 180 degrees Fahrenheit and the breast should achieve 170 degrees Fahrenheit.
9. Lay down a pan with paper towels where you can let the turkey rest, post-fry: You'll always want to give your meat time to finish cooking and finish soaking up its juices before carving into it.
Before you begin frying, be prepared and have ready: aluminum foil with which you can wrap the turkey after the fry and a safe place to rest your bird before carving.
You can put paper towels down on a tray or big cookie sheet for the bird.
Don't wait until your hands are full and you're pulling out the heavy bird and realize you have nowhere to put it!
10. Clean the fryer when it's cool To have the longest rel=nofollow [http://www.patioproductsusa.com/Turkey-Fryers-s/566.htm]turkey fryer life, make sure to clean it after each use. This also helps eliminate burning and problems with later frys.
Wait at least 2 hours for the fryer to cool and make sure the oil is removed and stowed or discarded safely.
Wash the fryer out with a hose and dish soap, using a brush with bristles to help remove tough spots.
We hope these handy top 10 turkey frying tips will help your cooking, entertaining or tailgating experiences.
About the Author: Derrick Riley is a Managing Partner at Patio Products USA, a subsidiary of Neighbors Marketing specializing in outdoor patio products for home or commercial use. As one of North America's largest distributors of outdoor entertaining products, Patio Products USA delivers a wide selection of [http://www.patioproductsusa.com/Fire-Pits-s/315.htm]outdoor fire pits, outdoor heaters and other patio heaters.
Article Source: [http://EzineArticles.com/?Top-10-Turkey-Fryer-Tips&id=6625069] Top 10 Turkey Fryer Tips
With Thanksgiving around the corner and Football season in full swing, now is the time to invest in a turkey fryer if you haven't already. We've compiled our top 10 turkey frying tips to help you use your fryer to its fullest, most delicious potential.
1. Reuse the oil: Depending on the size of your turkey, you'll find that you need around 5 gallons of oil to fry it effectively. The good news is that you can reuse this frying oil with a few simple steps.
When frying, never let the oil heat above 400 degrees Fahrenheit (oils break down at this heat).
Let the oil cool.
Strain the oil into an airtight container in order to remove the turkey particles.
Don't reuse more than 3 times and discard after 6 months of storage.
2. Use the fryer to cook other foods besides turkey: Despite its name, a turkey fryer can, and should, be used to fry other foods.
Use for fish frys.
Use water instead of oil and bulk boil seafood like clams, oysters or lobsters.
You can also throw in cajun seasoning, corn on the cob and potatoes with the seafood and boil a complete meal all at once - so good!
For whatever food you decide to fry, make sure it is completely dry before submerging it in oil.
3. Measure for the right amount of oil: To avoid wasting oil or over-filling your turkey fryer, use a water displacement method to determine the precise amount of oil you need to fry.
Place your uncovered turkey into the fryer pot and cover it entirely with water.
Remove the turkey and make a mark on your fryer coinciding with the new water line.
Instead of marking directly on your fryer, you can pour the water out into jugs and use that same amount when filling the fryer with oil.
Be careful: too much oil is the main cause of spills and fires.
4. Use turkey fryer outdoors: Even though we tend to use our fryers during the chillier winter holidays like Thanksgiving, Christmas and Superbowl Sunday, do not move the frying indoors to beat the cold. It's just not safe.
Oil above 450 degrees can begin heating up rapidly and cause a grease fire.
The oil bubbles and pops often and can be messy.
You can always use a outdoor patio heater to help provide warmth against the cold temperatures.
5. Completely thaw out the turkey before lowering it into the fryer: Placing a partially frozen turkey into a pot of hot oil is very dangerous. Give yourself enough time so that you can allow your turkey to completely thaw in the refrigerator before it's time to fry.
Lower the thawed turkey slowly into the hot oil.
The oil will be bubbling a little, so wear long protective gloves when lowering the turkey to prevent burns.
6. Inject your turkey with marinade: For maximum fried turkey taste, use a syringe to inject marinade into your turkey before frying.
The less injections you make, the better.
To help oil drip off the turkey when you're finished frying, make a cut on the skin at the joints of the leg and thigh.
You should also rub dry seasoning on the outside of the dry turkey if you want more flavor.
7. Watch the temperature of the oil! When cooking with large amounts of hot oil, it's imperative to have someone constantly monitoring the temperature of the oil to ensure it not exceed 350 degrees Fahrenheit.
Don't let the oil exceed 350 degrees Fahrenheit for safety reasons and for effective reuse of the oil.
Use peanut oil because it smokes less than other oils and has a higher smoking point.
8. Cook the bird 3 - 3.5 minutes per pound of meat: Typically, a turkey cooks to its desired temperature after 3 minutes per pound of meat. However, to be safe, beyond just monitoring the temperature of the oil, you'll want to also watch the temperature of the turkey.
Use a reliable thermometer to check the meat's internal temperature from two points: the deepest part of the breast and the thigh.
With the stem of the thermometer at least two inches into the bird, the thigh temperature should reach 180 degrees Fahrenheit and the breast should achieve 170 degrees Fahrenheit.
9. Lay down a pan with paper towels where you can let the turkey rest, post-fry: You'll always want to give your meat time to finish cooking and finish soaking up its juices before carving into it.
Before you begin frying, be prepared and have ready: aluminum foil with which you can wrap the turkey after the fry and a safe place to rest your bird before carving.
You can put paper towels down on a tray or big cookie sheet for the bird.
Don't wait until your hands are full and you're pulling out the heavy bird and realize you have nowhere to put it!
10. Clean the fryer when it's cool To have the longest rel=nofollow [http://www.patioproductsusa.com/Turkey-Fryers-s/566.htm]turkey fryer life, make sure to clean it after each use. This also helps eliminate burning and problems with later frys.
Wait at least 2 hours for the fryer to cool and make sure the oil is removed and stowed or discarded safely.
Wash the fryer out with a hose and dish soap, using a brush with bristles to help remove tough spots.
We hope these handy top 10 turkey frying tips will help your cooking, entertaining or tailgating experiences.
About the Author: Derrick Riley is a Managing Partner at Patio Products USA, a subsidiary of Neighbors Marketing specializing in outdoor patio products for home or commercial use. As one of North America's largest distributors of outdoor entertaining products, Patio Products USA delivers a wide selection of [http://www.patioproductsusa.com/Fire-Pits-s/315.htm]outdoor fire pits, outdoor heaters and other patio heaters.
Article Source: [http://EzineArticles.com/?Top-10-Turkey-Fryer-Tips&id=6625069] Top 10 Turkey Fryer Tips
Thursday, February 2, 2012
Don't Forget the Small Things - 3 Mistakes Home Canners Sometimes Make
By [http://ezinearticles.com/?expert=Kristen_Forrester_Hall]Kristen Forrester Hall
Ping, ping, ping, music to the home canner's ears. We all love to hear that familiar sound as we know that the valuable food we have prepared for our family is safely preserved for use at a future date. We all love to admire our work and the pinging of sealed jars is the cherry on top of a successful canners sundae!
Occasionally though the pings don't happen and you are left wondering what went wrong. In my home canning experience I have found that there are usually a few little culprits that steal your pings and leave you with unsealed jars.
Check for Nicks
First, it is crucial crucial, crucial that you check the tops of your canning jars for nicks. Sometimes if the nicks are small and on the outside of the rim you can get away with using the jar. If the nick however spans the entire rim or is more towards the inner circle of the rim the best thing to do is not use the jar. However, jars that are not suitable for home canning are not lost forever. Old mason jars can be useful for storing nails and screws in and you may find craft supplies can also be stored quite nicely in a nicked mason jar. Also, if you look on line you can find a lot of neat craft ideas to do with old mason jars.
Wipe that Rim
Second, Wipe that rim off. Yes I know you used the funnel to fill your mason jar, but it is still a good habit to get into to wipe the rim of your jar off before putting on your lids and rings. If there is any oil, or residue left on the rim of the jar from the contents you are putting in it can prevent your jars from sealing. I always like to use a heavy duty paper towel that is slightly moist to wipe them off versus a wash cloth. The reason I like the paper towel is because they are typically pure white so you can see if your paper towel starts to get soiled and swap it out for a clean one. You don't want to be wiping your rims with a dirty wash cloth because that would be counter productive.
Boil Those Lids
Finally, don't forget to boil your lids. Sometimes you can get away with this one, but sometimes you can't. When home canning you don't want to not seal an entire go because you forgot one simple step which is to soak your lids in boiling hot water before affixing them to the top of your jars. I actually did this the other day and luckily all the seals took, but it is definitely not something I would encourage or get into the habit of. Also, as you are placing your lids into the hot water it is always good to give them a quick once over to make sure they aren't bent in anyway and that the sealing is the entire way around.
Home canning is a great adventure and a wonderful way to provide for your family. Remember to not forget the small things while you are canning and you will have many great meals ahead of you!
For all your home canning needs, product reviews, helpful articles, recipes and so much more visit us online!
Kristen Forrester Hall
Canner's Corner http://www.cannerscorner.com
[mailto:kristen@cannerscorner.com]kristen@cannerscorner.com
Home Canning Made Simple
Article Source: [http://EzineArticles.com/?Dont-Forget-the-Small-Things---3-Mistakes-Home-Canners-Sometimes-Make&id=6625448] Don't Forget the Small Things - 3 Mistakes Home Canners Sometimes Make
Ping, ping, ping, music to the home canner's ears. We all love to hear that familiar sound as we know that the valuable food we have prepared for our family is safely preserved for use at a future date. We all love to admire our work and the pinging of sealed jars is the cherry on top of a successful canners sundae!
Occasionally though the pings don't happen and you are left wondering what went wrong. In my home canning experience I have found that there are usually a few little culprits that steal your pings and leave you with unsealed jars.
Check for Nicks
First, it is crucial crucial, crucial that you check the tops of your canning jars for nicks. Sometimes if the nicks are small and on the outside of the rim you can get away with using the jar. If the nick however spans the entire rim or is more towards the inner circle of the rim the best thing to do is not use the jar. However, jars that are not suitable for home canning are not lost forever. Old mason jars can be useful for storing nails and screws in and you may find craft supplies can also be stored quite nicely in a nicked mason jar. Also, if you look on line you can find a lot of neat craft ideas to do with old mason jars.
Wipe that Rim
Second, Wipe that rim off. Yes I know you used the funnel to fill your mason jar, but it is still a good habit to get into to wipe the rim of your jar off before putting on your lids and rings. If there is any oil, or residue left on the rim of the jar from the contents you are putting in it can prevent your jars from sealing. I always like to use a heavy duty paper towel that is slightly moist to wipe them off versus a wash cloth. The reason I like the paper towel is because they are typically pure white so you can see if your paper towel starts to get soiled and swap it out for a clean one. You don't want to be wiping your rims with a dirty wash cloth because that would be counter productive.
Boil Those Lids
Finally, don't forget to boil your lids. Sometimes you can get away with this one, but sometimes you can't. When home canning you don't want to not seal an entire go because you forgot one simple step which is to soak your lids in boiling hot water before affixing them to the top of your jars. I actually did this the other day and luckily all the seals took, but it is definitely not something I would encourage or get into the habit of. Also, as you are placing your lids into the hot water it is always good to give them a quick once over to make sure they aren't bent in anyway and that the sealing is the entire way around.
Home canning is a great adventure and a wonderful way to provide for your family. Remember to not forget the small things while you are canning and you will have many great meals ahead of you!
For all your home canning needs, product reviews, helpful articles, recipes and so much more visit us online!
Kristen Forrester Hall
Canner's Corner http://www.cannerscorner.com
[mailto:kristen@cannerscorner.com]kristen@cannerscorner.com
Home Canning Made Simple
Article Source: [http://EzineArticles.com/?Dont-Forget-the-Small-Things---3-Mistakes-Home-Canners-Sometimes-Make&id=6625448] Don't Forget the Small Things - 3 Mistakes Home Canners Sometimes Make
Tuesday, January 31, 2012
The Benefits Of Brining Turkey
By [http://ezinearticles.com/?expert=Paul_Yates]Paul Yates
The nights are drawing in, there a distinct chill in the air and the leaves are falling off the trees. In some ways it is a depressing time of year because the warmth of the sun disappears for a few months, we go to work in the dark and we come home from work in the dark but then there's so much to look forward to as well. Halloween, Bonfire Night (well in the UK at least) and the Holiday season.
Great fun for all the family but not always the case for the one that's doing the cooking. It can be a time of tremendous pressure making sure that everything is absolutely spot on for those big days in the year. If you are one of these folks then I sympathise, because I am too.
To be fair, having been doing it now for 25 years so I'm starting to get the knack but what really defeats me is the idea of having to do something just that little bit different each year to add a bit of variety and make that talking point.
Well I've already decided that the talking point this year is going to be about brining and whether it has any effect. I've heard many people swear that it adds flavor, moisture and even makes the bird more tender but is it true? Exactly what are the benefits of brining and why does it work?
The issue with turkey is that the white meat and the dark meat need different times to cook because the white meat contains a lot less fat. This means that the white meat needs more cooking time and because it has less fat to render the result is often dry and stringy. By brining the turkey you add moisture to the meat and make the bird more juicy overall.
Now I did biology at school and I remember being taught about osmosis (the flow of water from a place of high concentration to a place of low concentration through a partially permeable membrane. So the rules of osmosis must apply and what I've struggled to understand is why doesn't the water move out of the turkey and into the brine? Because if it did then surely the result would be a dry bird rather than a moist one?
The reason is two fold:-
The salt solution causes the muscle fibres to swell allowing the water to flow into the meat.
The brine is sufficiently weak to be at the right balance rather and allow an even moisture flow
Once the solution permeates the cells walls it stays in inside the cell membrane and so moistens and seasons the bird at the same time.
So to the benefits:-
Turkey meat that has been brined will taste pleasantly seasoned (provided you rinse the turkey before cooking).
Overnight brining stabilizes the internal temperature of the bird (handy if you're using a previously frozen bird)
Your turkey cooks faster because there's more water in it effectively steaming the bird from the inside.
So that's it. Those are the benefits. I've remembered those so that now I can talk confidently about how I've prepared my turkey and why so all that remains is for me to ensure that the results justify the means!
Learning [http://www.barbecue-smoker-recipes.com/brine-a-turkey.html]how to brine a turkey correctly so that you get it right first time is something of a challenge. To help you along the way Paul Yates has written a collection of [http://www.barbecue-smoker-recipes.com/turkey-brine-recipes.html]turkey brine recipes together with a complete brining guide.
Article Source: [http://EzineArticles.com/?The-Benefits-Of-Brining-Turkey&id=6635940] The Benefits Of Brining Turkey
The nights are drawing in, there a distinct chill in the air and the leaves are falling off the trees. In some ways it is a depressing time of year because the warmth of the sun disappears for a few months, we go to work in the dark and we come home from work in the dark but then there's so much to look forward to as well. Halloween, Bonfire Night (well in the UK at least) and the Holiday season.
Great fun for all the family but not always the case for the one that's doing the cooking. It can be a time of tremendous pressure making sure that everything is absolutely spot on for those big days in the year. If you are one of these folks then I sympathise, because I am too.
To be fair, having been doing it now for 25 years so I'm starting to get the knack but what really defeats me is the idea of having to do something just that little bit different each year to add a bit of variety and make that talking point.
Well I've already decided that the talking point this year is going to be about brining and whether it has any effect. I've heard many people swear that it adds flavor, moisture and even makes the bird more tender but is it true? Exactly what are the benefits of brining and why does it work?
The issue with turkey is that the white meat and the dark meat need different times to cook because the white meat contains a lot less fat. This means that the white meat needs more cooking time and because it has less fat to render the result is often dry and stringy. By brining the turkey you add moisture to the meat and make the bird more juicy overall.
Now I did biology at school and I remember being taught about osmosis (the flow of water from a place of high concentration to a place of low concentration through a partially permeable membrane. So the rules of osmosis must apply and what I've struggled to understand is why doesn't the water move out of the turkey and into the brine? Because if it did then surely the result would be a dry bird rather than a moist one?
The reason is two fold:-
The salt solution causes the muscle fibres to swell allowing the water to flow into the meat.
The brine is sufficiently weak to be at the right balance rather and allow an even moisture flow
Once the solution permeates the cells walls it stays in inside the cell membrane and so moistens and seasons the bird at the same time.
So to the benefits:-
Turkey meat that has been brined will taste pleasantly seasoned (provided you rinse the turkey before cooking).
Overnight brining stabilizes the internal temperature of the bird (handy if you're using a previously frozen bird)
Your turkey cooks faster because there's more water in it effectively steaming the bird from the inside.
So that's it. Those are the benefits. I've remembered those so that now I can talk confidently about how I've prepared my turkey and why so all that remains is for me to ensure that the results justify the means!
Learning [http://www.barbecue-smoker-recipes.com/brine-a-turkey.html]how to brine a turkey correctly so that you get it right first time is something of a challenge. To help you along the way Paul Yates has written a collection of [http://www.barbecue-smoker-recipes.com/turkey-brine-recipes.html]turkey brine recipes together with a complete brining guide.
Article Source: [http://EzineArticles.com/?The-Benefits-Of-Brining-Turkey&id=6635940] The Benefits Of Brining Turkey
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