By [http://ezinearticles.com/?expert=Dave_Summers]Dave Summers
Pathogenic (Greek: pathos-illness) or food poisoning bacteria grow best in warm conditions. When meals are prepared, it is usually done so in a warm environment, such as a kitchen. However, once it is prepared it either has to be kept hot or cold. In fact, out of the temperature danger zone (TDZ). This zone is 5 to 63 degrees celsius. This is the area where pathogens most like to grow. The ideal temperature is 37 degrees celsius (body temperature).
When they grow, they double in size every 10 minutes. 1 bacterial cell can multiply exponentially to 6 billion in 6 hours! It is the vast numbers of bacteria that cause food poisoning, resulting in illness and possible death.
If we take the example of cold buffet items, such as sandwiches, rolls, baguettes, wraps, pork pies and Scotch eggs; they must be kept refrigerated up to service of the items. This is because bacteria are in the environment and on people and can be transferred to the foodstuff. If the buffet is allowed to remain in the TDZ, the bacteria will grow to dangerous levels and cause food poisoning.
Fridges must operate between 1 and 4 degrees C. Any higher, then food retained in them will allow bacterial growth.
In the commercial sector, refrigeration units must be checked several times throughout the day to ensure they are between 1 and 4 degrees C. These figures are documented and retained for inspection by the environmental health inspectors. At home, fridges are not generally checked to ensure that they are cold enough to prevent pathogenic bacterial growth. Home fridges must be checked regularly to make sure they are cold enough. The best way to achieve this is to use a digital temperature probe. It is product temperatures and not the air that needs to be checked. The way this is best achieved is by retaining a cup or glass of dried salt on the top shelf of the fridge. By inserting the thermometer into the salt on a regular basis, the degree of coldness can be monitored. If it is too warm then the thermostat can be adjusted to reduce the temp.
There are other precautions that can be taken to make sure fridge operation is kept at its optimum:
Cover and wrap ingredients.
Label and date all items.
Don't put warm things on shelves.
Clean and defrost regularly.
First in, first out.
Put high risk items above raw ingredients.
Always decant partly used cans into plastic food-safe containers.
By far and away the most important factor in remaining free from any illness is to maintain the refrigerator between the right temperatures and check by using a digital temperature probe.
For more details click on rel=nofollow [http://digitalthermometer.food-djs.com]Digital Thermometers.
For all your Food Safety information.
Dave Summers
Article Source: [http://EzineArticles.com/?How-To-Check-Fridges-To-Ensure-Freedom-From-Food-Poisoning&id=6636946] How To Check Fridges To Ensure Freedom From Food Poisoning
Friday, December 30, 2011
Wednesday, December 28, 2011
Rice Cookers: A Simple Buying Guide
By [http://ezinearticles.com/?expert=Micah_Medina]Micah Medina
As a food aficionado, I can tell you that there's nothing worse than getting rice that's mushy or crispy. That's why more and more people are turning to rice cookers - the device that makes rice taste nice! But there are so many cookers out there that it can be tough to separate the wheat from the proverbial chaff. What features are truly important, and which ones are just an excuse to drive the price up? Well, it greatly depends on how you plan to use it. Think of shopping for your rice cooker in the same way that you'd shop for a car! It sounds a bit ridiculous, but even though the rice cooker is going to have a lower ticket price, it will provide enjoyment for you and your family for years to come.
What's the first thing you think about when you're shopping for a car? Probably the size of a vehicle. Depending on the size of your family, your needs might change. In the world of rice cookers, size is measured in cups. A three cup rice cooker is like a two door car - small, nimble, and perfect for one or two people. If you regularly cook for a family, a five cup cooker can fit their needs in the same way a four door sedan would. Finally, if you have enough hungry mouths to feed that you own a minivan, a ten cup cooker is exactly what you need to keep them pacified.
The next question you should ask is about your budget. There are lots of rice cookers out there, but the best ones use something called "fuzzy logic", and this technology allows the cooker to sense how much rice and how much water is inside of it - which guarantees that the rice adjusts and cooks perfectly time, even if you've put a little too much water in it. It can also cook your rice to your favorite texture, or cook different varieties of rice besides the regular white rice. Cookers in this range usually cost between 100 and 150 dollars, but if you cook regularly, it's more than worth it.
If you're looking to spend in the 30 to 50 range, you can still get a standard single button appliance that will cook your rice and keep it warm with the flick of a switch. Just be careful as you measure your water!
Next, look at the features. One of the best things about these gadgets is that the high end ones don't just cook rice. Some can make tofu, work as a crock pot, and even bake cakes! These cookers advertise these features pretty proudly, so weigh in your general cooking needs when you make your choice. Look for a pan that won't stick and basic accessories like spatulas and measuring cups. If you struggle to come up with ideas in the kitchen, why not buy a cooker that comes with recipes?
Finally, examine the brand. This is a precision-based appliance, so buy something durable that will cook to a high standard. The Japanese brand Zojirushi is the most famous and popular, with Sanyo as the most reputable rival. As far as brands based in the states, Black and Decker makes really nice stuff at an affordable price point, and the Aroma brand rarely lets customers down. The question of foreign and domestic cookers isn't as prominent as it is in the automotive world. That's because the American brands are very clearly playing catchup with the Japanese makers. "As good as a Zojirushi" is the highest compliment that can be paid to any American rice cooker.
As confusing as buying a rice cooker can be sometimes, it's not as confusing as walking up to a pot and wondering how your dinner got burned. These wonderful little devices are essential to any kitchen, and no matter which one you buy, you'll have plenty of delicious dinners to look forward to.
Micah Medina is an avid foodie who especially loves rice based dishes. When he isn't in the kitchen, he runs RiceCookerReview.com, a website that (predictably) reviews rice cookers and gives delicious recipes. If you're looking to [http://www.ricecookerreview.com]buy a rice cooker and need help comparing the models, why not let him help you out?
Article Source: [http://EzineArticles.com/?Rice-Cookers:-A-Simple-Buying-Guide&id=6640539] Rice Cookers: A Simple Buying Guide
As a food aficionado, I can tell you that there's nothing worse than getting rice that's mushy or crispy. That's why more and more people are turning to rice cookers - the device that makes rice taste nice! But there are so many cookers out there that it can be tough to separate the wheat from the proverbial chaff. What features are truly important, and which ones are just an excuse to drive the price up? Well, it greatly depends on how you plan to use it. Think of shopping for your rice cooker in the same way that you'd shop for a car! It sounds a bit ridiculous, but even though the rice cooker is going to have a lower ticket price, it will provide enjoyment for you and your family for years to come.
What's the first thing you think about when you're shopping for a car? Probably the size of a vehicle. Depending on the size of your family, your needs might change. In the world of rice cookers, size is measured in cups. A three cup rice cooker is like a two door car - small, nimble, and perfect for one or two people. If you regularly cook for a family, a five cup cooker can fit their needs in the same way a four door sedan would. Finally, if you have enough hungry mouths to feed that you own a minivan, a ten cup cooker is exactly what you need to keep them pacified.
The next question you should ask is about your budget. There are lots of rice cookers out there, but the best ones use something called "fuzzy logic", and this technology allows the cooker to sense how much rice and how much water is inside of it - which guarantees that the rice adjusts and cooks perfectly time, even if you've put a little too much water in it. It can also cook your rice to your favorite texture, or cook different varieties of rice besides the regular white rice. Cookers in this range usually cost between 100 and 150 dollars, but if you cook regularly, it's more than worth it.
If you're looking to spend in the 30 to 50 range, you can still get a standard single button appliance that will cook your rice and keep it warm with the flick of a switch. Just be careful as you measure your water!
Next, look at the features. One of the best things about these gadgets is that the high end ones don't just cook rice. Some can make tofu, work as a crock pot, and even bake cakes! These cookers advertise these features pretty proudly, so weigh in your general cooking needs when you make your choice. Look for a pan that won't stick and basic accessories like spatulas and measuring cups. If you struggle to come up with ideas in the kitchen, why not buy a cooker that comes with recipes?
Finally, examine the brand. This is a precision-based appliance, so buy something durable that will cook to a high standard. The Japanese brand Zojirushi is the most famous and popular, with Sanyo as the most reputable rival. As far as brands based in the states, Black and Decker makes really nice stuff at an affordable price point, and the Aroma brand rarely lets customers down. The question of foreign and domestic cookers isn't as prominent as it is in the automotive world. That's because the American brands are very clearly playing catchup with the Japanese makers. "As good as a Zojirushi" is the highest compliment that can be paid to any American rice cooker.
As confusing as buying a rice cooker can be sometimes, it's not as confusing as walking up to a pot and wondering how your dinner got burned. These wonderful little devices are essential to any kitchen, and no matter which one you buy, you'll have plenty of delicious dinners to look forward to.
Micah Medina is an avid foodie who especially loves rice based dishes. When he isn't in the kitchen, he runs RiceCookerReview.com, a website that (predictably) reviews rice cookers and gives delicious recipes. If you're looking to [http://www.ricecookerreview.com]buy a rice cooker and need help comparing the models, why not let him help you out?
Article Source: [http://EzineArticles.com/?Rice-Cookers:-A-Simple-Buying-Guide&id=6640539] Rice Cookers: A Simple Buying Guide
Monday, December 26, 2011
How to Make Chocolate Fondue and Delicious Dipping Ideas
By [http://ezinearticles.com/?expert=Marissa_Johnson]Marissa Johnson
More people are realizing how simple and delicious fondue is, and there are so many different ways to enjoy it. Not only are there many different recipes for the fondue itself, the list of items you can dip into it is endless.
Different Types of Fondue
Probably the most well known types of fondues are those made with chocolate and cheese. A lot of fondue fans also like to place small meat or fish chunks into a simmering broth, and frying in oil is another popular option. Dip style fondues are another alternative such as spinach or bean dip.
Types of Fondue Pots
There are electric fondue pots and those that are heated with Sterno or candles. Personal experience has shown that electric models produce more even and consistent heating. You have much more control over the heat level if you use a unit that has a temperature dial.
Once the fondue is melted and smooth, the heat can easily be turned down to low and kept warm without burning. With Sterno there is first making sure you have a sufficient quantity, there is the associated odor, and you don't have control over the temperature.
Generally when using a Sterno heated pot, you will have to heat the ingredients in a saucepan first on the stove and then transfer to the fondue pot, which sort of defeats the purpose of having a fondue pot in the first place.
You can purchase an electric fondue pot for less than $30, and you won't have to worry with purchasing Sterno or candles for heating. You'll also have a much better fondue experience.
How to Make Chocolate Fondue
Ingredients
1 pound of semi or bittersweet white or dark chocolate, chopped into small pieces (you can also use packaged chips)
1-1/2 cups of heavy whipping cream
2 Tablespoons of Grand Marnier or Torani Flavored Syrup of choice
Directions
Place chocolate in fondue pot.
Add cream and melt gradually on moderate heat, stirring often.
Don't use high heat as chocolate and cream will burn.
When creamy and smooth, add Grand Marnier or Torani Flavored Syrup.
Turn heat to low.
Dipping Ideas
There are many food items you can enjoy with the fondue you make, including vegetables, fruits, breads, desserts, meats, and seafood.
A few ideas for the chocolate fondue recipe above include fruits such as strawberries, cherries, grapes, bananas, oranges, peaches, blackberries, raspberries, apples, pears, honeydew melon, and pineapple. Graham crackers, pretzels, small chunks of angel food or pound cake, ladyfingers, biscotti, brownies, and doughnut holes are also good dipped in chocolate.
Once you try chocolate fondue, next you'll want to try cheese and then move on to the simmering and frying methods. Foods can be prepared ahead of time, which allows you to enjoy friends and family more rather then spending all your time in the kitchen. Put your creative mind to work and you are sure to come up with some great dipping ideas of your own!
If you enjoy delicious food that is simple and easy to make, you'll definitely have fun with your own [http://healthhomehearth.com/how-to-make-chocolate-fondue-in-a-fondue-pot/]Electric Fondue Pot. Discover some other great [http://healthhomehearth.com]fondue recipe ideas at Health Home Hearth.
Article Source: [http://EzineArticles.com/?How-to-Make-Chocolate-Fondue-and-Delicious-Dipping-Ideas&id=6640092] How to Make Chocolate Fondue and Delicious Dipping Ideas
More people are realizing how simple and delicious fondue is, and there are so many different ways to enjoy it. Not only are there many different recipes for the fondue itself, the list of items you can dip into it is endless.
Different Types of Fondue
Probably the most well known types of fondues are those made with chocolate and cheese. A lot of fondue fans also like to place small meat or fish chunks into a simmering broth, and frying in oil is another popular option. Dip style fondues are another alternative such as spinach or bean dip.
Types of Fondue Pots
There are electric fondue pots and those that are heated with Sterno or candles. Personal experience has shown that electric models produce more even and consistent heating. You have much more control over the heat level if you use a unit that has a temperature dial.
Once the fondue is melted and smooth, the heat can easily be turned down to low and kept warm without burning. With Sterno there is first making sure you have a sufficient quantity, there is the associated odor, and you don't have control over the temperature.
Generally when using a Sterno heated pot, you will have to heat the ingredients in a saucepan first on the stove and then transfer to the fondue pot, which sort of defeats the purpose of having a fondue pot in the first place.
You can purchase an electric fondue pot for less than $30, and you won't have to worry with purchasing Sterno or candles for heating. You'll also have a much better fondue experience.
How to Make Chocolate Fondue
Ingredients
1 pound of semi or bittersweet white or dark chocolate, chopped into small pieces (you can also use packaged chips)
1-1/2 cups of heavy whipping cream
2 Tablespoons of Grand Marnier or Torani Flavored Syrup of choice
Directions
Place chocolate in fondue pot.
Add cream and melt gradually on moderate heat, stirring often.
Don't use high heat as chocolate and cream will burn.
When creamy and smooth, add Grand Marnier or Torani Flavored Syrup.
Turn heat to low.
Dipping Ideas
There are many food items you can enjoy with the fondue you make, including vegetables, fruits, breads, desserts, meats, and seafood.
A few ideas for the chocolate fondue recipe above include fruits such as strawberries, cherries, grapes, bananas, oranges, peaches, blackberries, raspberries, apples, pears, honeydew melon, and pineapple. Graham crackers, pretzels, small chunks of angel food or pound cake, ladyfingers, biscotti, brownies, and doughnut holes are also good dipped in chocolate.
Once you try chocolate fondue, next you'll want to try cheese and then move on to the simmering and frying methods. Foods can be prepared ahead of time, which allows you to enjoy friends and family more rather then spending all your time in the kitchen. Put your creative mind to work and you are sure to come up with some great dipping ideas of your own!
If you enjoy delicious food that is simple and easy to make, you'll definitely have fun with your own [http://healthhomehearth.com/how-to-make-chocolate-fondue-in-a-fondue-pot/]Electric Fondue Pot. Discover some other great [http://healthhomehearth.com]fondue recipe ideas at Health Home Hearth.
Article Source: [http://EzineArticles.com/?How-to-Make-Chocolate-Fondue-and-Delicious-Dipping-Ideas&id=6640092] How to Make Chocolate Fondue and Delicious Dipping Ideas
Saturday, December 24, 2011
Decorating Cupcakes the Right Way
By [http://ezinearticles.com/?expert=Jan_P_Stevens]Jan P Stevens
It's quite amazing how the sweet little cupcake is making a welcome comeback. All over large cities there are brand new Bakeries and cupcake stores opening up, complete with their little works of art all tastefully decorated and on display. Maybe it's because of people's sweet childhood memories of cupcakes or how easy they are to make, for whatever reason the wonderful cupcake is making a big comeback. And it's not only just for children's parties they're seen at, even Christmas parties and weddings are using tastefully decorated cupcakes to celebrate that very special occasion. And the cupcake doesn't have to come from a designer Bakery to look special, you can create tastefully decorated cupcakes at home as long as you use the right tools and follow a few simple instructions.
Everyone wants their homemade cupcakes to look great and this is where the frosting comes in. The really beautiful cupcakes have very smooth frosting that's perfectly consistent and this is what you should aim for. If the frosting is too thick then it won't stick like how you'll want, where as if the frosting is too thin then it will simply run down the sides. So to make great frosting you really need to practice to get it right, not too thick and not too thin. And once you've mastered great frosting, that goes an extremely long way towards making a very tasty cupcake.
The next thing you'll need is the tools to decorate the cupcakes. You'll need a piping bag that you'll be filling with the frosting you've made, plus a spatula to scoop the frosting into the piping bag. It's best to practice the technique of using the piping bag so that you get it right, this can be done by practicing on a wax-covered piece of card board. Once you practice with the piping bag this way, you can reuse the frosting on your cupcakes that you've already made. So by the time you have mastered the piping bag it'll be very easy for you to decorate your cupcakes with the frosting.
Hopefully the cupcakes you've made from your favourite recipe tastes great, that way once you get the decorating right with the correct texture frosting, your cupcakes will truly stand out. Your guests will love your great tasting cupcakes and you'll be very proud of your efforts. And remember the more practice you have in making cupcakes, the even better they will taste.
You can find even more about delicious cupcake recipes from rel=nofollow [http://www.strawberrycupcakes.net/]Strawberry Cupcakes.
Enjoy great cupcake recipes from [http://www.strawberrycupcakes.net/]Strawberry Cupcakes.
Article Source: [http://EzineArticles.com/?Decorating-Cupcakes-the-Right-Way&id=6640499] Decorating Cupcakes the Right Way
It's quite amazing how the sweet little cupcake is making a welcome comeback. All over large cities there are brand new Bakeries and cupcake stores opening up, complete with their little works of art all tastefully decorated and on display. Maybe it's because of people's sweet childhood memories of cupcakes or how easy they are to make, for whatever reason the wonderful cupcake is making a big comeback. And it's not only just for children's parties they're seen at, even Christmas parties and weddings are using tastefully decorated cupcakes to celebrate that very special occasion. And the cupcake doesn't have to come from a designer Bakery to look special, you can create tastefully decorated cupcakes at home as long as you use the right tools and follow a few simple instructions.
Everyone wants their homemade cupcakes to look great and this is where the frosting comes in. The really beautiful cupcakes have very smooth frosting that's perfectly consistent and this is what you should aim for. If the frosting is too thick then it won't stick like how you'll want, where as if the frosting is too thin then it will simply run down the sides. So to make great frosting you really need to practice to get it right, not too thick and not too thin. And once you've mastered great frosting, that goes an extremely long way towards making a very tasty cupcake.
The next thing you'll need is the tools to decorate the cupcakes. You'll need a piping bag that you'll be filling with the frosting you've made, plus a spatula to scoop the frosting into the piping bag. It's best to practice the technique of using the piping bag so that you get it right, this can be done by practicing on a wax-covered piece of card board. Once you practice with the piping bag this way, you can reuse the frosting on your cupcakes that you've already made. So by the time you have mastered the piping bag it'll be very easy for you to decorate your cupcakes with the frosting.
Hopefully the cupcakes you've made from your favourite recipe tastes great, that way once you get the decorating right with the correct texture frosting, your cupcakes will truly stand out. Your guests will love your great tasting cupcakes and you'll be very proud of your efforts. And remember the more practice you have in making cupcakes, the even better they will taste.
You can find even more about delicious cupcake recipes from rel=nofollow [http://www.strawberrycupcakes.net/]Strawberry Cupcakes.
Enjoy great cupcake recipes from [http://www.strawberrycupcakes.net/]Strawberry Cupcakes.
Article Source: [http://EzineArticles.com/?Decorating-Cupcakes-the-Right-Way&id=6640499] Decorating Cupcakes the Right Way
Thursday, December 22, 2011
Prevent Your Rice From Poisoning You With These Vital Hygiene Tips
By [http://ezinearticles.com/?expert=Micah_Medina]Micah Medina
Rice grains are practically coated in a spore called Bacillus Cereus. Under normal circumstances they're safe, but once the rice is heated and left alone, it can gather all kinds of bacteria and make you sick. Rice is one of most innocuous sources of food poisoning, and that's because despite rice-related poisoning being so common, people rarely attribute it properly. In the states it's more famous as a side dish, so people are more likely to blame that sirloin steak or crab than the harmless looking risotto on the side of the plate. But whether you know it or not, rice that isn't properly prepared and stored can quickly gather bacteria and ruin your night.
Here's what you can do to handle your rice safely.
Before you start cooking it, you've got to store it properly. Instead of just leaving the rice in an open bag, store it in a sealed container and put in a cool, dry place. Your cabinets are well-suited to holding your rice. Try not to put it in a fridge - exposing the rice to moisture is practically an invitation towards mold growth.
There are plenty of dishes out there that call for cold rice. That isn't inherently dangerous, but you need to handle the process of cooling very, very carefully. Take the rice and chill it under cold water, then keep it chilled. Wild variations in temperature aren't healthy. If you're planning to serve it at room temperature, don't leave it out longer than an hour -- bacteria can start growing on your rice in as little as half an hour, and after a full hour it'll escalate to dangerous levels.
If you serve rice hot, eat it right away. Try not to leave your rice hot for more than a couple of hours, even if you're using a rice cooker. Like we've said before, warm rice is an ideal condition for germs, and besides, fresh rice tastes best anyway.
You wish to chill your rice once you've heated it, by storing it in your fridge and putting it in the microwave later. That can work well, but make sure you only reheat the rice one time. And when you do heat it, make sure that it's heated throughout. Rice is pretty inexpensive, so you shouldn't have to scrape that hard to get a new bag.
You can cut the danger of cooking rice by serving it fresh, and dealing with it carefully during storage. If you're patient, you're going to have a free ticket to enjoy one of the most delicious foods in the world.
Micah Medina is a long time foodie who maintains [http://www.ricecookerreview.com]Rice Cooker Review, a website featuring rice cooker reviews and cooking advice.
Article Source: [http://EzineArticles.com/?Prevent-Your-Rice-From-Poisoning-You-With-These-Vital-Hygiene-Tips&id=6640314] Prevent Your Rice From Poisoning You With These Vital Hygiene Tips
Rice grains are practically coated in a spore called Bacillus Cereus. Under normal circumstances they're safe, but once the rice is heated and left alone, it can gather all kinds of bacteria and make you sick. Rice is one of most innocuous sources of food poisoning, and that's because despite rice-related poisoning being so common, people rarely attribute it properly. In the states it's more famous as a side dish, so people are more likely to blame that sirloin steak or crab than the harmless looking risotto on the side of the plate. But whether you know it or not, rice that isn't properly prepared and stored can quickly gather bacteria and ruin your night.
Here's what you can do to handle your rice safely.
Before you start cooking it, you've got to store it properly. Instead of just leaving the rice in an open bag, store it in a sealed container and put in a cool, dry place. Your cabinets are well-suited to holding your rice. Try not to put it in a fridge - exposing the rice to moisture is practically an invitation towards mold growth.
There are plenty of dishes out there that call for cold rice. That isn't inherently dangerous, but you need to handle the process of cooling very, very carefully. Take the rice and chill it under cold water, then keep it chilled. Wild variations in temperature aren't healthy. If you're planning to serve it at room temperature, don't leave it out longer than an hour -- bacteria can start growing on your rice in as little as half an hour, and after a full hour it'll escalate to dangerous levels.
If you serve rice hot, eat it right away. Try not to leave your rice hot for more than a couple of hours, even if you're using a rice cooker. Like we've said before, warm rice is an ideal condition for germs, and besides, fresh rice tastes best anyway.
You wish to chill your rice once you've heated it, by storing it in your fridge and putting it in the microwave later. That can work well, but make sure you only reheat the rice one time. And when you do heat it, make sure that it's heated throughout. Rice is pretty inexpensive, so you shouldn't have to scrape that hard to get a new bag.
You can cut the danger of cooking rice by serving it fresh, and dealing with it carefully during storage. If you're patient, you're going to have a free ticket to enjoy one of the most delicious foods in the world.
Micah Medina is a long time foodie who maintains [http://www.ricecookerreview.com]Rice Cooker Review, a website featuring rice cooker reviews and cooking advice.
Article Source: [http://EzineArticles.com/?Prevent-Your-Rice-From-Poisoning-You-With-These-Vital-Hygiene-Tips&id=6640314] Prevent Your Rice From Poisoning You With These Vital Hygiene Tips
Tuesday, December 20, 2011
How Big a Turkey Should I Buy For Thanksgiving Dinner?
By [http://ezinearticles.com/?expert=Terry_Retter]Terry Retter
How many of you in the family, or are there guests coming? These are the basic questions to help you realize the right size of turkey for your Thanksgiving. In my house, preparing a really big turkey doesn't matter as we are fond of left over for a Turkey Tetrazini dish for the next day's dinner.
To figure the right size to buy, calculate 1 to 1-1/2 pounds of turkey per person. Even if you have a crowd with mixed appetite, this approximation is safest. So, for a group of six, a 6-7 pounder turkey would be adequate. An 18- 20 pound bird can be enough for 10 people if you want some leftovers. I've proven this size to be almost with no shortage and with the usual leftovers which I freeze for the next surprising turkey dish.
Include the number of guests in your planning. Some guests don't eat turkey, so don't forget to count the number of people who will be eating turkey. If you're just buying turkey breast, figure on about 3/4 pound for every person, 1/2 pound for each person for boneless turkey breast, and more or less 1-1/4 pounds per person if you're buying a pre-stuffed bird. That way you can be sure that your guests will enjoy a good share of turkey for dinner.
If there are many children or people with large appetite who really love to eat turkey, you need to adjust your approximations. If you're planning for a normal 1-1/2 pound for each person, you would need to buy at least 25-30 pound of turkey, that's if you're not expecting leftovers. As a general rule of thumb, for turkeys under 12 pounds, estimate on the higher side, but for turkeys over 12 pounds, estimate on the lower side as there is more meat to bone.
Along with the size of turkey to buy is also the kind of recipe you are using. You'll less likely to worry of shortage for a plain roasted turkey but not if you're cooking the most flavorful and sumptuous turkey dish. Remember that a deliciously-roasted turkey serves a bountiful Thanksgiving dinner that could mean more than just one serving per person.
So if you want some leftovers, figure on 1-1/2 pound of unstuffed, whole turkey per person for moderate leftovers, and allow about 2 pounds per person for more leftovers. I am among those who are always afraid of having no leftovers, because to me and my wife, Thanksgiving turkey leftover is the fun part!
Enjoy your Thanksgiving!
Browse for Cast Iron Pans and Grills at [http://yoursmartkitchen.com/cast-iron-cookware/cast-iron-fry-pans-and-grills.html/]Your Smart Kitchen. Your online source for quality cookware, bakeware, cutlery, appliances and related kitchenware at reasonable prices, specializing in Chasseur Cast Iron. Avail of our monthly specials, sign in for the [http://www.chefwannabee.com/]Chef Wannabee Newsletter Now. Terry Retter -Managing Editor, Chefwannabee.com
Article Source: [http://EzineArticles.com/?How-Big-a-Turkey-Should-I-Buy-For-Thanksgiving-Dinner?&id=6637910] How Big a Turkey Should I Buy For Thanksgiving Dinner?
How many of you in the family, or are there guests coming? These are the basic questions to help you realize the right size of turkey for your Thanksgiving. In my house, preparing a really big turkey doesn't matter as we are fond of left over for a Turkey Tetrazini dish for the next day's dinner.
To figure the right size to buy, calculate 1 to 1-1/2 pounds of turkey per person. Even if you have a crowd with mixed appetite, this approximation is safest. So, for a group of six, a 6-7 pounder turkey would be adequate. An 18- 20 pound bird can be enough for 10 people if you want some leftovers. I've proven this size to be almost with no shortage and with the usual leftovers which I freeze for the next surprising turkey dish.
Include the number of guests in your planning. Some guests don't eat turkey, so don't forget to count the number of people who will be eating turkey. If you're just buying turkey breast, figure on about 3/4 pound for every person, 1/2 pound for each person for boneless turkey breast, and more or less 1-1/4 pounds per person if you're buying a pre-stuffed bird. That way you can be sure that your guests will enjoy a good share of turkey for dinner.
If there are many children or people with large appetite who really love to eat turkey, you need to adjust your approximations. If you're planning for a normal 1-1/2 pound for each person, you would need to buy at least 25-30 pound of turkey, that's if you're not expecting leftovers. As a general rule of thumb, for turkeys under 12 pounds, estimate on the higher side, but for turkeys over 12 pounds, estimate on the lower side as there is more meat to bone.
Along with the size of turkey to buy is also the kind of recipe you are using. You'll less likely to worry of shortage for a plain roasted turkey but not if you're cooking the most flavorful and sumptuous turkey dish. Remember that a deliciously-roasted turkey serves a bountiful Thanksgiving dinner that could mean more than just one serving per person.
So if you want some leftovers, figure on 1-1/2 pound of unstuffed, whole turkey per person for moderate leftovers, and allow about 2 pounds per person for more leftovers. I am among those who are always afraid of having no leftovers, because to me and my wife, Thanksgiving turkey leftover is the fun part!
Enjoy your Thanksgiving!
Browse for Cast Iron Pans and Grills at [http://yoursmartkitchen.com/cast-iron-cookware/cast-iron-fry-pans-and-grills.html/]Your Smart Kitchen. Your online source for quality cookware, bakeware, cutlery, appliances and related kitchenware at reasonable prices, specializing in Chasseur Cast Iron. Avail of our monthly specials, sign in for the [http://www.chefwannabee.com/]Chef Wannabee Newsletter Now. Terry Retter -Managing Editor, Chefwannabee.com
Article Source: [http://EzineArticles.com/?How-Big-a-Turkey-Should-I-Buy-For-Thanksgiving-Dinner?&id=6637910] How Big a Turkey Should I Buy For Thanksgiving Dinner?
Sunday, December 18, 2011
All About Allspice - How, When and Where to Use It
By [http://ezinearticles.com/?expert=Linda_Murdock]Linda Murdock
Allspice got its name because it tastes like a combination of cinnamon, nutmeg and cloves. For that reason, it is a handy spice to have around in the event you are without the other three. Like the baking spices, allspice can be used with desserts and in breads. Use it as a cinnamon substitute to get a bit of variety in your baking. It can also be used in marinades, sauces and to spice up sweet vegetables, like carrots.
Another similar flavor that can be used in place of the baking spices is Chinese five-spice powder. Unlike allspice it is actually a blend of spices. The five spices include two parts Szechwan pepper, two parts fennel and star anise (both licorice tasting spices), and one part each of clove and cinnamon. Although I have used it in breads and in cookies, I most often use it in stir-fries with pork, chicken or beef. In spite of the pepper, it has a sweet, aromatic, slightly licorice flavor.
You can buy allspice in its original brown berry form, which will keep indefinitely or buy it ground. It comes from an evergreen tree and is native to Jamaica and Central America. In fact it is also known as Jamaica pepper, since that is where most of world's supply is located. In the sixteenth century Spanish explorers mistook the berries for a pepper, thus their alternate name.
To use allspice, if you aren't familiar with it, try � teaspoon ground for every two servings. Like many spices, you can add allspice at the beginning of cooking. In other words, you will not cook out the flavor if you add it to a slow cooker like you would with leafy herbs. Allspice is used as one of many spices to make a curry powder blend.
Other uses for allspice include mixing it into your applesauce or sprinkling it over cooked apples or pears. You may want to add some to your ground beef when preparing spaghetti or to a pork or ham marinade. If you want to spice up your cabbage and are bored with caraway seed, try allspice. It is especially good with red cabbage, eggplant, squash or sweet potato. Feel free to add a little more excitement to your oatmeal or grits by adding a little splash of allspice. Include it in a frosting to cut the sweetness.
I like it in my pancakes or sprinkled over French toast. Use it as a mulling spice for apple cider or tea. I bet you never though that you would ever get rid of the entire jar. Well now you can.
Copyright 2011 by Linda K. Murdock. Linda Murdock is the best-selling author of A Busy Cook's Guide to Spices, How to Introduce New Flavors to Everyday Meals. Unlike most spice books, you can turn to a food, whether meat, vegetable or starch, and find a list of spices that go well with that food. Recipes are also included. To learn more go to [http://bellwetherbooks.com/]http://bellwetherbooks.com
Article Source: [http://EzineArticles.com/?All-About-Allspice---How,-When-and-Where-to-Use-It&id=6650610] All About Allspice - How, When and Where to Use It
Allspice got its name because it tastes like a combination of cinnamon, nutmeg and cloves. For that reason, it is a handy spice to have around in the event you are without the other three. Like the baking spices, allspice can be used with desserts and in breads. Use it as a cinnamon substitute to get a bit of variety in your baking. It can also be used in marinades, sauces and to spice up sweet vegetables, like carrots.
Another similar flavor that can be used in place of the baking spices is Chinese five-spice powder. Unlike allspice it is actually a blend of spices. The five spices include two parts Szechwan pepper, two parts fennel and star anise (both licorice tasting spices), and one part each of clove and cinnamon. Although I have used it in breads and in cookies, I most often use it in stir-fries with pork, chicken or beef. In spite of the pepper, it has a sweet, aromatic, slightly licorice flavor.
You can buy allspice in its original brown berry form, which will keep indefinitely or buy it ground. It comes from an evergreen tree and is native to Jamaica and Central America. In fact it is also known as Jamaica pepper, since that is where most of world's supply is located. In the sixteenth century Spanish explorers mistook the berries for a pepper, thus their alternate name.
To use allspice, if you aren't familiar with it, try � teaspoon ground for every two servings. Like many spices, you can add allspice at the beginning of cooking. In other words, you will not cook out the flavor if you add it to a slow cooker like you would with leafy herbs. Allspice is used as one of many spices to make a curry powder blend.
Other uses for allspice include mixing it into your applesauce or sprinkling it over cooked apples or pears. You may want to add some to your ground beef when preparing spaghetti or to a pork or ham marinade. If you want to spice up your cabbage and are bored with caraway seed, try allspice. It is especially good with red cabbage, eggplant, squash or sweet potato. Feel free to add a little more excitement to your oatmeal or grits by adding a little splash of allspice. Include it in a frosting to cut the sweetness.
I like it in my pancakes or sprinkled over French toast. Use it as a mulling spice for apple cider or tea. I bet you never though that you would ever get rid of the entire jar. Well now you can.
Copyright 2011 by Linda K. Murdock. Linda Murdock is the best-selling author of A Busy Cook's Guide to Spices, How to Introduce New Flavors to Everyday Meals. Unlike most spice books, you can turn to a food, whether meat, vegetable or starch, and find a list of spices that go well with that food. Recipes are also included. To learn more go to [http://bellwetherbooks.com/]http://bellwetherbooks.com
Article Source: [http://EzineArticles.com/?All-About-Allspice---How,-When-and-Where-to-Use-It&id=6650610] All About Allspice - How, When and Where to Use It
Friday, December 16, 2011
Oil Free and Oil-Less Turkey Fryers
By [http://ezinearticles.com/?expert=Jenifer_Whelan]Jenifer Whelan
Turkey frying in the great outdoors. There are a few different types of outdoor turkey fryers. Some are electric, some are propane. Some that are traditional deep fat turkey fryers, and some that are oil free or oil-less turkey fryers.
I wanted to touch upon the later two as they are made by very respectable companies that primarily make outdoor cooking gear. They are safe, easy and cook great. The thing is, is that they really are not deep fryers. They technically roast the bird using radiant heat or infrared heat.
A few of the upsides here are less mess, easier clean up, less of a fire hazard, other cooking options.
Obviously, you have a virtually splatter free cooking unit, as you have no oil to spit, pop, or boil over. This makes clean up much easier as you do not have to wait for frying oil to cool down. You don't have oil to filter and store. You still need to wait for the unit to cool down before clean up and storage, but this will take considerably less time than a unit full of hot oil. Some of the pieces of these units are dish washer safe, therefore also saving time. Certain parts must be hand cleaned and should never be submerged in water though.
These units are safer as there is no hot oil that can come in contact with open flame, which could pose a potential fire hazard. Safety precautions should still be taken though. No pets or kids, of any age, running around the unit at all. Remember that you still have either an electric cord or a propane tank hooked to a hot container that is full of hot food. The sides of the unit will be hot. Make sure that you have appropriate protective gloves and your handling equipment on hand. Even though there is less of a potential for fire, you should still keep a constant eye on any outdoor cooking equipment.
Using no oil is a healthier option compared to deep fried foods. Less calories and no oil, but still having crispy yet juicy turkey is a definite up point.
Another positive point to these units, as compared to a conventional turkey fryer, is you can use seasoning rubs. You can still use injectable seasonings, but rubs would normally boil right off in hot frying oil. Rubs will now be a tasty and crispy part of the outside of your bird or other meats and vegetables that can be roasted in these units. Some of these units actually have the option of adding soaked wood chips for adding smokey flavor.
Now for the down sides. As I said, these units do not technically deep fry. You cannot make traditional french fries or doughnuts in an infrared cooker. You can smoke food but you cannot out and out deep fry. A traditional turkey fryer, you can also boil, steam and stew. This is not an option here as there is a hole in the bottom of the unit for a drip pan.
These units are portable enough, especially the propane units, but if you are tailgating or camping with an electric unit, having a generator is a must. You can roast and smoke all sorts of meats and vegetables in one of these oil-less fryers, which is nice for different menu options at the stadium or at a campground get together. But having a traditional fryer that has a stock pot that you can stew chili in, steam corn and lobster in, or deep fry chicken wings is a much more versatile piece of cooking equipment for people that use outdoor cooking equipment all the time.
These radiant heating units are great. They are cleaner and safer than traditional turkey fryers. The infrared heat seals in moisture for crispy, juicy, less fattening and flavorful food. If you have been looking for a turkey fryer for the holidays, but been hesitant to buy for safety issues, than this may be an option for you.
Jenifer Whelan is the owner of The Deep Fryer Depot. http://www.thedeepfryerdepot.com/ your online frying headquarters. For your next holiday gathering check out our selection of conventional turkey fryers or one of our safer http://www.thedeepfryerdepot.com/commercial-grade-fryers/
Article Source: [http://EzineArticles.com/?Oil-Free-and-Oil-Less-Turkey-Fryers&id=6645075] Oil Free and Oil-Less Turkey Fryers
Turkey frying in the great outdoors. There are a few different types of outdoor turkey fryers. Some are electric, some are propane. Some that are traditional deep fat turkey fryers, and some that are oil free or oil-less turkey fryers.
I wanted to touch upon the later two as they are made by very respectable companies that primarily make outdoor cooking gear. They are safe, easy and cook great. The thing is, is that they really are not deep fryers. They technically roast the bird using radiant heat or infrared heat.
A few of the upsides here are less mess, easier clean up, less of a fire hazard, other cooking options.
Obviously, you have a virtually splatter free cooking unit, as you have no oil to spit, pop, or boil over. This makes clean up much easier as you do not have to wait for frying oil to cool down. You don't have oil to filter and store. You still need to wait for the unit to cool down before clean up and storage, but this will take considerably less time than a unit full of hot oil. Some of the pieces of these units are dish washer safe, therefore also saving time. Certain parts must be hand cleaned and should never be submerged in water though.
These units are safer as there is no hot oil that can come in contact with open flame, which could pose a potential fire hazard. Safety precautions should still be taken though. No pets or kids, of any age, running around the unit at all. Remember that you still have either an electric cord or a propane tank hooked to a hot container that is full of hot food. The sides of the unit will be hot. Make sure that you have appropriate protective gloves and your handling equipment on hand. Even though there is less of a potential for fire, you should still keep a constant eye on any outdoor cooking equipment.
Using no oil is a healthier option compared to deep fried foods. Less calories and no oil, but still having crispy yet juicy turkey is a definite up point.
Another positive point to these units, as compared to a conventional turkey fryer, is you can use seasoning rubs. You can still use injectable seasonings, but rubs would normally boil right off in hot frying oil. Rubs will now be a tasty and crispy part of the outside of your bird or other meats and vegetables that can be roasted in these units. Some of these units actually have the option of adding soaked wood chips for adding smokey flavor.
Now for the down sides. As I said, these units do not technically deep fry. You cannot make traditional french fries or doughnuts in an infrared cooker. You can smoke food but you cannot out and out deep fry. A traditional turkey fryer, you can also boil, steam and stew. This is not an option here as there is a hole in the bottom of the unit for a drip pan.
These units are portable enough, especially the propane units, but if you are tailgating or camping with an electric unit, having a generator is a must. You can roast and smoke all sorts of meats and vegetables in one of these oil-less fryers, which is nice for different menu options at the stadium or at a campground get together. But having a traditional fryer that has a stock pot that you can stew chili in, steam corn and lobster in, or deep fry chicken wings is a much more versatile piece of cooking equipment for people that use outdoor cooking equipment all the time.
These radiant heating units are great. They are cleaner and safer than traditional turkey fryers. The infrared heat seals in moisture for crispy, juicy, less fattening and flavorful food. If you have been looking for a turkey fryer for the holidays, but been hesitant to buy for safety issues, than this may be an option for you.
Jenifer Whelan is the owner of The Deep Fryer Depot. http://www.thedeepfryerdepot.com/ your online frying headquarters. For your next holiday gathering check out our selection of conventional turkey fryers or one of our safer http://www.thedeepfryerdepot.com/commercial-grade-fryers/
Article Source: [http://EzineArticles.com/?Oil-Free-and-Oil-Less-Turkey-Fryers&id=6645075] Oil Free and Oil-Less Turkey Fryers
Wednesday, December 14, 2011
Advantages of Using a Slow Cooker
By [http://ezinearticles.com/?expert=Sharyn_Read]Sharyn Read
Slow cookers have come a long way since they were first brought to market by Rival in 1971. They have made ideal wedding gifts and fed millions of growing, busy families ever since. They work by producing a moist heat that is ideal for turning budget cuts of chicken, turkey, lamb, pork and beef into melt in your mouth tender, tasty meals. The best beef cuts to buy for your slow cooker are labeled by your butcher as chuck, round, stew, shank and any cut labeled with 'braise for best results'. Chicken and turkey drumsticks, thighs and all types of ground meat cook beautifully too. Keep on reading for more advantages of using a slow cooker.
Great Tasting, Nutritious Homemade Meals
There is nothing better than coming home in the cooler months to the aroma of a hearty beef casserole or a creamy chicken curry; or in the warmer months, a freshly roasted chicken that hasn't heated the whole house up! What's more, you know exactly what is in the meal - important when you have food allergies or picky eaters in your care!
Saves Money
Owning a crock pot helps you stretch your food budget further as they make cheaper cuts of meat into flavor-filled soups, stews and casseroles.
You will find your crock pot produces the best meals with more budget-conscious cuts of meat. Another way to stretch your food budget is to add beans or pulses into meat meals. Try adding dried uncooked lentils when cooking a ground beef dish such a bolognaise sauce. It stretches the dish giving you more servings as well as increasing the nutrition per serve. In the cooler months when root vegetables are plentiful and well-priced, using a slow cooker to make hearty soups and stews loaded with seasonal vegetables, a variety of dried beans and pulses and a small amount of meat is an easy way to turn inexpensive ingredients into delicious and nutritious meals. Soups and stews make wonderful tasty, cheap take to work lunches too, as long as you have a microwave to reheat with or a thermos to keep it warm.
To cook with a crock pot during day, during off peak rate electricity rate time saves money on your electric bill. Set on low, it uses less than 80 watts and on high, about 150 watts, so it's really only pennies to cook with all day. Low-energy use and low-cost living stretches your budget further.
Saves Time and Stress at the Busy End of the Day
Saving time at the dinner end of the day is many slow cooker users favorite benefit. Many penny-wise and time-conscious cooks load up their slow cookers before they head out the door each morning, knowing that when they get home, the biggest part of the meal is cooked and ready to serve. This reduces stress in the kitchen and lets the cook spend more time with the family in the evening. Of course, clean up when using a slow cooker is easy too. Just remember to fill the insert with warm, soapy water before you sit down to eat - another of the many advantages of using a slow cooker.
Sharyn Read has been a passionate slow cooker cook for 20-plus years. Sharyn invites you to discover which is the best slow cooker for your needs at http://www.squidoo.com/workshop/crock-pot-reviews-and-where-to-buy-online and visit her slow cooker recipe blog at http://slowcookersandcrockpots.blogspot.com where you will find free, easy, healthy crock pot recipes and ideas using a slow cooker to stretch your food budget further!
Article Source: [http://EzineArticles.com/?Advantages-of-Using-a-Slow-Cooker&id=6648022] Advantages of Using a Slow Cooker
Slow cookers have come a long way since they were first brought to market by Rival in 1971. They have made ideal wedding gifts and fed millions of growing, busy families ever since. They work by producing a moist heat that is ideal for turning budget cuts of chicken, turkey, lamb, pork and beef into melt in your mouth tender, tasty meals. The best beef cuts to buy for your slow cooker are labeled by your butcher as chuck, round, stew, shank and any cut labeled with 'braise for best results'. Chicken and turkey drumsticks, thighs and all types of ground meat cook beautifully too. Keep on reading for more advantages of using a slow cooker.
Great Tasting, Nutritious Homemade Meals
There is nothing better than coming home in the cooler months to the aroma of a hearty beef casserole or a creamy chicken curry; or in the warmer months, a freshly roasted chicken that hasn't heated the whole house up! What's more, you know exactly what is in the meal - important when you have food allergies or picky eaters in your care!
Saves Money
Owning a crock pot helps you stretch your food budget further as they make cheaper cuts of meat into flavor-filled soups, stews and casseroles.
You will find your crock pot produces the best meals with more budget-conscious cuts of meat. Another way to stretch your food budget is to add beans or pulses into meat meals. Try adding dried uncooked lentils when cooking a ground beef dish such a bolognaise sauce. It stretches the dish giving you more servings as well as increasing the nutrition per serve. In the cooler months when root vegetables are plentiful and well-priced, using a slow cooker to make hearty soups and stews loaded with seasonal vegetables, a variety of dried beans and pulses and a small amount of meat is an easy way to turn inexpensive ingredients into delicious and nutritious meals. Soups and stews make wonderful tasty, cheap take to work lunches too, as long as you have a microwave to reheat with or a thermos to keep it warm.
To cook with a crock pot during day, during off peak rate electricity rate time saves money on your electric bill. Set on low, it uses less than 80 watts and on high, about 150 watts, so it's really only pennies to cook with all day. Low-energy use and low-cost living stretches your budget further.
Saves Time and Stress at the Busy End of the Day
Saving time at the dinner end of the day is many slow cooker users favorite benefit. Many penny-wise and time-conscious cooks load up their slow cookers before they head out the door each morning, knowing that when they get home, the biggest part of the meal is cooked and ready to serve. This reduces stress in the kitchen and lets the cook spend more time with the family in the evening. Of course, clean up when using a slow cooker is easy too. Just remember to fill the insert with warm, soapy water before you sit down to eat - another of the many advantages of using a slow cooker.
Sharyn Read has been a passionate slow cooker cook for 20-plus years. Sharyn invites you to discover which is the best slow cooker for your needs at http://www.squidoo.com/workshop/crock-pot-reviews-and-where-to-buy-online and visit her slow cooker recipe blog at http://slowcookersandcrockpots.blogspot.com where you will find free, easy, healthy crock pot recipes and ideas using a slow cooker to stretch your food budget further!
Article Source: [http://EzineArticles.com/?Advantages-of-Using-a-Slow-Cooker&id=6648022] Advantages of Using a Slow Cooker
Monday, December 12, 2011
Knowing How to Choose the Most Perfect Power Juicer
By [http://ezinearticles.com/?expert=Patricia_A._Jones]Patricia A. Jones
If you look at most of the options available to people when it comes to quenching their thirst, you will realize how 'fake' the world has become. Almost everything has 'added preservatives' and sugar syrup for taste and flavor. Do not bother asking yourself if that is safe; it is not safe at all. People who have shown signs of regular intake of such products have been proven to stand a higher chance of high cholesterol, diabetes and even intestinal cancer. This is not being over dramatic but simply looking at some of the common case scenarios. To prevent such things from happening, it is highly advised that people give up drinking those packaged products and switch to fresh juice instead. Be it fruit juice or vegetable juice, having a power juicer makes it easier to maintain a supply of fresh juice on a regular basis.
One of the first things you need to gauge is the size of your kitchen. When setting up a kitchen, a power juicer might not always be the first thing on anyone's mind but its importance cannot be neglected. If you have a kitchen that is relatively spacious, then it is a wise choice to get a big machine that needs to be placed on a table or counter. These are not exactly the most portable devices you will see but the different kinds of uses they have can seriously amaze you. Depending on your taste and requirement you can either go for a vegetable power juicer or one made for extracting fresh juice from fruit. A lot of people especially those in their early twenties who live on their own, do not always have the luxury of space, and so, for them it is a good idea to go for a portable hand held juicing machine.
The next thing you would want to decide is what kind of fresh juice you want - the one from fruits or juice from vegetables or both. Most of the big power juicers cater to both those needs. They can squeeze fresh juice out of almost anything that grows on trees. The best choice in this category would be to go for any kind of centrifugal model. However, if one wants to squeeze the juice out of veggies like spinach, then the best option would be choosing a juicing machine which is properly equipped with good quality twin blades. Fresh juice from such green leafy vegetables is also considered very healthy for digestion and the immune system as a whole. For those who can afford the luxury, even a masticating juicer, which is kind of expensive, is also good option.
Before one steps out of home to purchase a power juicer, it is good idea to check the prices and benefits of different brands of juicers on the internet. The customer forums reveal a great deal of information which a salesman might try to conceal. An educated decision with the help of a good amount of research is necessary to end up with the best possible juicing machine available in the market.
The [http://bestjuicers.org.uk/]best juicers site was created to help you to make better informed decisions about the [http://bestjuicers.org.uk/juicer3]best power juicer for your household or business.
Article Source: [http://EzineArticles.com/?Knowing-How-to-Choose-the-Most-Perfect-Power-Juicer&id=6653429] Knowing How to Choose the Most Perfect Power Juicer
If you look at most of the options available to people when it comes to quenching their thirst, you will realize how 'fake' the world has become. Almost everything has 'added preservatives' and sugar syrup for taste and flavor. Do not bother asking yourself if that is safe; it is not safe at all. People who have shown signs of regular intake of such products have been proven to stand a higher chance of high cholesterol, diabetes and even intestinal cancer. This is not being over dramatic but simply looking at some of the common case scenarios. To prevent such things from happening, it is highly advised that people give up drinking those packaged products and switch to fresh juice instead. Be it fruit juice or vegetable juice, having a power juicer makes it easier to maintain a supply of fresh juice on a regular basis.
One of the first things you need to gauge is the size of your kitchen. When setting up a kitchen, a power juicer might not always be the first thing on anyone's mind but its importance cannot be neglected. If you have a kitchen that is relatively spacious, then it is a wise choice to get a big machine that needs to be placed on a table or counter. These are not exactly the most portable devices you will see but the different kinds of uses they have can seriously amaze you. Depending on your taste and requirement you can either go for a vegetable power juicer or one made for extracting fresh juice from fruit. A lot of people especially those in their early twenties who live on their own, do not always have the luxury of space, and so, for them it is a good idea to go for a portable hand held juicing machine.
The next thing you would want to decide is what kind of fresh juice you want - the one from fruits or juice from vegetables or both. Most of the big power juicers cater to both those needs. They can squeeze fresh juice out of almost anything that grows on trees. The best choice in this category would be to go for any kind of centrifugal model. However, if one wants to squeeze the juice out of veggies like spinach, then the best option would be choosing a juicing machine which is properly equipped with good quality twin blades. Fresh juice from such green leafy vegetables is also considered very healthy for digestion and the immune system as a whole. For those who can afford the luxury, even a masticating juicer, which is kind of expensive, is also good option.
Before one steps out of home to purchase a power juicer, it is good idea to check the prices and benefits of different brands of juicers on the internet. The customer forums reveal a great deal of information which a salesman might try to conceal. An educated decision with the help of a good amount of research is necessary to end up with the best possible juicing machine available in the market.
The [http://bestjuicers.org.uk/]best juicers site was created to help you to make better informed decisions about the [http://bestjuicers.org.uk/juicer3]best power juicer for your household or business.
Article Source: [http://EzineArticles.com/?Knowing-How-to-Choose-the-Most-Perfect-Power-Juicer&id=6653429] Knowing How to Choose the Most Perfect Power Juicer
Saturday, December 10, 2011
How to Feed Your Family Without Stopping at the Drive Through Window
By [http://ezinearticles.com/?expert=Bekki_Sayler]Bekki Sayler
Feeding a large family requires patience, planning, hard work, and a little magic.
No one wakes up in the morning with the sudden expertise necessary to feed their troop and avoid going broke in the process. Those of us with many children have learned that we need to have a solid plan or we will exhaust our entire months food budget with a few unexpected trips to the drive through each month. In my case, I have all boys. As you can probably imagine, they posses the unique ability to consume food in elephant size proportions. When they were little I learned a few tricks and tips that have left them all healthy, trim, and well fed. We almost never stop at a drive through window even though each one has a full schedule.
Drink a glass of water before a meal
This is almost shameful to document, but the cold hard truths are as plain as the nose on your face. Most kids do not drink enough water (or any water at all). We start off most of our meals by having the kids have as much water as we can get them to drink about 15 minutes before dinner. You don't need a timer, just watch for the kitchen stampede. Nothing draws children (especially boy)s to the kitchen like the smell an almost complete meal. In my home, my boys come like army ants to inquire "when will the meal will be served". I respond that dinner will be ready in 15-30 minutes, and some of them immediately melt to the floor like the witch in the Wizard of Oz. I then have them drink a glass of water.
Most people are dehydrated
Dehydration can masquerade as hunger pangs
A hungry child can be pacified for a few minutes by a glass of water
Kids are less likely to gorge if they have a full belly of liquid.
Plan Out Your Meals in Advance
Just like a written budget will help you manage your finances, a written menu will give you peace of mind when you are contemplating what to make for dinner. I plan 2-4 weeks at a time. Since I live a good hour away from my favorite bulk food store, I plan out meals well in advance so I only have to make one trip "down the hill" a paycheck. I also cook meals that are easily doubled, like chili, soup, and lasagna. I stretch recipes by adding extra tomatoes, beans, and vegetables. I then serve one and freeze the extra in large zip lock bags. I write the recipe and cooking directions on each bag as well.
Draw out your weeks agenda on a calendar style template
Pay special attention to those days that you are scheduled to be swamped, especially sporting events, school functions, etc.
Plan to have easier meals on the busiest nights. (Prepared and frozen meals thrown in the crockpot are excellent choices)
Take advantage of those quieter days by fixing freeze-able meals like Chili, Stew, Lasagna, and Spaghetti sauce. Freeze at least 2 extra meals a week if possible.
If you take the time to plan out your meals, schedule your shopping, and freeze meals in advance then you will begin to limit your trips to the drive through as well.
For more about How to Feed Your Large Family, visit [http://www.howtofeedanarmy.blogspot.com]http://www.howtofeedanarmy.blogspot.com.
Article Source: [http://EzineArticles.com/?How-to-Feed-Your-Family-Without-Stopping-at-the-Drive-Through-Window&id=6642158] How to Feed Your Family Without Stopping at the Drive Through Window
Feeding a large family requires patience, planning, hard work, and a little magic.
No one wakes up in the morning with the sudden expertise necessary to feed their troop and avoid going broke in the process. Those of us with many children have learned that we need to have a solid plan or we will exhaust our entire months food budget with a few unexpected trips to the drive through each month. In my case, I have all boys. As you can probably imagine, they posses the unique ability to consume food in elephant size proportions. When they were little I learned a few tricks and tips that have left them all healthy, trim, and well fed. We almost never stop at a drive through window even though each one has a full schedule.
Drink a glass of water before a meal
This is almost shameful to document, but the cold hard truths are as plain as the nose on your face. Most kids do not drink enough water (or any water at all). We start off most of our meals by having the kids have as much water as we can get them to drink about 15 minutes before dinner. You don't need a timer, just watch for the kitchen stampede. Nothing draws children (especially boy)s to the kitchen like the smell an almost complete meal. In my home, my boys come like army ants to inquire "when will the meal will be served". I respond that dinner will be ready in 15-30 minutes, and some of them immediately melt to the floor like the witch in the Wizard of Oz. I then have them drink a glass of water.
Most people are dehydrated
Dehydration can masquerade as hunger pangs
A hungry child can be pacified for a few minutes by a glass of water
Kids are less likely to gorge if they have a full belly of liquid.
Plan Out Your Meals in Advance
Just like a written budget will help you manage your finances, a written menu will give you peace of mind when you are contemplating what to make for dinner. I plan 2-4 weeks at a time. Since I live a good hour away from my favorite bulk food store, I plan out meals well in advance so I only have to make one trip "down the hill" a paycheck. I also cook meals that are easily doubled, like chili, soup, and lasagna. I stretch recipes by adding extra tomatoes, beans, and vegetables. I then serve one and freeze the extra in large zip lock bags. I write the recipe and cooking directions on each bag as well.
Draw out your weeks agenda on a calendar style template
Pay special attention to those days that you are scheduled to be swamped, especially sporting events, school functions, etc.
Plan to have easier meals on the busiest nights. (Prepared and frozen meals thrown in the crockpot are excellent choices)
Take advantage of those quieter days by fixing freeze-able meals like Chili, Stew, Lasagna, and Spaghetti sauce. Freeze at least 2 extra meals a week if possible.
If you take the time to plan out your meals, schedule your shopping, and freeze meals in advance then you will begin to limit your trips to the drive through as well.
For more about How to Feed Your Large Family, visit [http://www.howtofeedanarmy.blogspot.com]http://www.howtofeedanarmy.blogspot.com.
Article Source: [http://EzineArticles.com/?How-to-Feed-Your-Family-Without-Stopping-at-the-Drive-Through-Window&id=6642158] How to Feed Your Family Without Stopping at the Drive Through Window
Thursday, December 8, 2011
How To Poach And Steam Fish?
By [http://ezinearticles.com/?expert=Clance_Lee]Clance Lee Techniques for Poaching & Steaming
These cooking methods do not require the addition of fat, so they are among the healthiest ways to prepare fish.
Poaching means cooking the fish by immersing it in liquid heated to just below the boiling point. Poaching works especially well with oily fish because some of the fat leaches out into the cooking liquid.
Steaming means cooking the fish on a rack placed just above boiling liquid. With this technique, the fish are more likely to retain their natural flavor, shape and texture.
The poaching or steaming liquid could be plain water; but wine, vinegar, lemon, apple or orange juice or various vegetables, herbs and spices are normally added to enhance the flavor. If you plan to use the liquid to flavor a soup or sauce, use a bouquet garni or seasoning bundle, so you won't have to strain out the herbs and spices. You can also poach or steam using Court Bouillon or milk.
Poached fish are more likely to absorb flavor from the cooking liquid than are steamed fish.
When using an acidic liquid (such as vinegar or wine) for poaching or steaming, be sure to use cookware made of or lined with nonreactive material such as stainless steel, porcelain enamel, tin or glass. Don't use aluminum cookware unless it is coated or anodized.
HERBS AND SPICES for poaching and steaming include (1) fresh parsley, (2) coriander, (3) fresh marjoram, (4) peppercorns, (5) stick cinnamon, (6) fresh thyme, (7) whole allspice, (8) mustard seed, (9) fresh oregano, (10) whole cloves and (11) fresh rosemary.
FRESH VEGETABLES for poaching and steaming include (1) leeks, (2) carrots, (3) celery, (4) onions and (5) garlic. You can also add slices of fresh citrus fruit or citrus peel.
EQUIPMENT for poaching includes (1) roasting pan; (2) fish poacher, which has a rack with handles for removing fish from the liquid; (3) saucepan and (4) skillet, which are normally used for smaller fish and a (5) long-bladed spatula, for removing smaller fish from the liquid.
You can also use roasting pans, skillets and saucepans for steaming with the addition of a (6) steamer basket or rack that elevates the fish above the liquid. A (7) wok or (8) electric frying pan can also be used for steaming by adding a rack.
Interested to learn more on fish recipes? Here, I shall share with you on rel=nofollow [http://www.aboutsalmonrecipes.com/easy-smoked-salmon/smoked-salmon-potato-blini.php]Salmon Potato Blini recipe. It is so easy to prepare and serve as a healthy meal for you family.
Find out more things about Salmon Recipes and Cooking Tips. Check out [http://www.aboutsalmonrecipes.com/]About Salmon Recipes for more information.
Article Source: [http://EzineArticles.com/?How-To-Poach-And-Steam-Fish?&id=6655524] How To Poach And Steam Fish?
These cooking methods do not require the addition of fat, so they are among the healthiest ways to prepare fish.
Poaching means cooking the fish by immersing it in liquid heated to just below the boiling point. Poaching works especially well with oily fish because some of the fat leaches out into the cooking liquid.
Steaming means cooking the fish on a rack placed just above boiling liquid. With this technique, the fish are more likely to retain their natural flavor, shape and texture.
The poaching or steaming liquid could be plain water; but wine, vinegar, lemon, apple or orange juice or various vegetables, herbs and spices are normally added to enhance the flavor. If you plan to use the liquid to flavor a soup or sauce, use a bouquet garni or seasoning bundle, so you won't have to strain out the herbs and spices. You can also poach or steam using Court Bouillon or milk.
Poached fish are more likely to absorb flavor from the cooking liquid than are steamed fish.
When using an acidic liquid (such as vinegar or wine) for poaching or steaming, be sure to use cookware made of or lined with nonreactive material such as stainless steel, porcelain enamel, tin or glass. Don't use aluminum cookware unless it is coated or anodized.
HERBS AND SPICES for poaching and steaming include (1) fresh parsley, (2) coriander, (3) fresh marjoram, (4) peppercorns, (5) stick cinnamon, (6) fresh thyme, (7) whole allspice, (8) mustard seed, (9) fresh oregano, (10) whole cloves and (11) fresh rosemary.
FRESH VEGETABLES for poaching and steaming include (1) leeks, (2) carrots, (3) celery, (4) onions and (5) garlic. You can also add slices of fresh citrus fruit or citrus peel.
EQUIPMENT for poaching includes (1) roasting pan; (2) fish poacher, which has a rack with handles for removing fish from the liquid; (3) saucepan and (4) skillet, which are normally used for smaller fish and a (5) long-bladed spatula, for removing smaller fish from the liquid.
You can also use roasting pans, skillets and saucepans for steaming with the addition of a (6) steamer basket or rack that elevates the fish above the liquid. A (7) wok or (8) electric frying pan can also be used for steaming by adding a rack.
Interested to learn more on fish recipes? Here, I shall share with you on rel=nofollow [http://www.aboutsalmonrecipes.com/easy-smoked-salmon/smoked-salmon-potato-blini.php]Salmon Potato Blini recipe. It is so easy to prepare and serve as a healthy meal for you family.
Find out more things about Salmon Recipes and Cooking Tips. Check out [http://www.aboutsalmonrecipes.com/]About Salmon Recipes for more information.
Article Source: [http://EzineArticles.com/?How-To-Poach-And-Steam-Fish?&id=6655524] How To Poach And Steam Fish?
Tuesday, December 6, 2011
Tips to Stock Your Wall Spice Rack
By [http://ezinearticles.com/?expert=V._Girard]V. Girard I cook many of our meals and I love to cook, but I am not very creative when it comes to using spices. I never know what goes with what and then end up not using anything. It can be hard to know what spices to even have in your wall spice rack. I have come across a few tips to stock your wall spice rack or any spice rack.
Pay attention to what spices you use the most over a week, two weeks or even a month. Setting them aside in a separate spot as you use them may help to see what you are using the most. You can use these as the starting point for stocking your spice rack.
Ask a friend what their favorite spices are or what they use the most. Pick a couple of spices that you find interesting and would like to know more about and research it and gather some recipes to try with them. Try adding one spice a week or a month to your collection.
If you have any health issues, you could research what spices may help with your health conditions. Many people believe that spices and herbs have great health benefits.
We have all seen the wall spice racks that have 3 shelves with spices all alphabetically stocked in neat little rows. I love the idea of sorting them by themes instead! Group the spices that go well with meat together in one row, spices that would go with sweet things or baking on another row, and then maybe the third row with what you would use for soup or gravy. Many diets suggest using spices and herbs to give your meals flavor and make them more interesting, so that you do not become bored with your eating plan. Having them ready in groups will make it easier to try new things.
Start a spice exchange with a group of friends (4 - 5). This will cut down on the expense of purchasing new spices, but you will get the benefit of trying several spices. Each person purchases a predetermined spice and uses it for the first week. After the first week, they trade with one of the friends from the group and continue until everyone has a chance to try all of them. Bonus: include a recipe that you liked when you pass it on to the next friend. I love this idea.
I am a busy wife, mother of 6 and I own my own business. I am always looking for suggestions and ideas to help me be more organized in my kitchen, my house and my life. http://www.espiceracksforkitchen.com/ http://www.espiceracksforkitchen.com/spice-racks-for-kitchen/spike-racks-for-kitchen-many-options
Article Source: [http://EzineArticles.com/?Tips-to-Stock-Your-Wall-Spice-Rack&id=6642490] Tips to Stock Your Wall Spice Rack
Pay attention to what spices you use the most over a week, two weeks or even a month. Setting them aside in a separate spot as you use them may help to see what you are using the most. You can use these as the starting point for stocking your spice rack.
Ask a friend what their favorite spices are or what they use the most. Pick a couple of spices that you find interesting and would like to know more about and research it and gather some recipes to try with them. Try adding one spice a week or a month to your collection.
If you have any health issues, you could research what spices may help with your health conditions. Many people believe that spices and herbs have great health benefits.
We have all seen the wall spice racks that have 3 shelves with spices all alphabetically stocked in neat little rows. I love the idea of sorting them by themes instead! Group the spices that go well with meat together in one row, spices that would go with sweet things or baking on another row, and then maybe the third row with what you would use for soup or gravy. Many diets suggest using spices and herbs to give your meals flavor and make them more interesting, so that you do not become bored with your eating plan. Having them ready in groups will make it easier to try new things.
Start a spice exchange with a group of friends (4 - 5). This will cut down on the expense of purchasing new spices, but you will get the benefit of trying several spices. Each person purchases a predetermined spice and uses it for the first week. After the first week, they trade with one of the friends from the group and continue until everyone has a chance to try all of them. Bonus: include a recipe that you liked when you pass it on to the next friend. I love this idea.
I am a busy wife, mother of 6 and I own my own business. I am always looking for suggestions and ideas to help me be more organized in my kitchen, my house and my life. http://www.espiceracksforkitchen.com/ http://www.espiceracksforkitchen.com/spice-racks-for-kitchen/spike-racks-for-kitchen-many-options
Article Source: [http://EzineArticles.com/?Tips-to-Stock-Your-Wall-Spice-Rack&id=6642490] Tips to Stock Your Wall Spice Rack
Sunday, December 4, 2011
Healthy Aubergines or Eggplants Are Often Ignored - Why They Should Be Part Of Your Cooking
By [http://ezinearticles.com/?expert=Lynne_Evans]Lynne Evans
Eggplants and aubergines are the same things, eggplants is US English while aubergine is British English and French. In Greek they are meltizana, and are essential in the Greek and Turkish dishes of moussaka. In these cuisines, as well as in Italian cuisine, they are very popular and of course, very fresh when bought in these countries.
In other countries we have to buy them pre-packaged and these do not last for more then a few days once we get them home. They are problematic to store as they can't be kept for more than two days in a refrigerator as they don't like cold temperatures. They don't like room temperature either, so you either have to use them quickly or cook them soon after buying. You can store them in a freezer, but they must be blanched first, which involves putting cubed, peeled aubergines in boiling water for 10 minutes with lemon juice or a teaspoon of vinegar (lemon juice is best) and then plunging them into cold water, to cool quickly, drying them thoroughly and putting them in freezer bags and freezing. If you have the time to do this they will keep for 6-8 months.
However they are best used within a few days of purchase, and as they are very tasty, this is advisable. First of all you cube the aubergines but be careful of the stem, as it might have thorns. Then you should layer the cubes in a sieve and sprinkle salt over them. This will bring out the bitter juices, and when you see these, about 20 minutes after they have been salted, you can wash them thoroughly under cold running water to get rid of the excess salt and those bitter brown juices.
Eggplants are like sponges; if you fry them they will absorb the oil rapidly, so if you are on a calorie controlled diet, the best way of using them is as additions to casseroles, soups and stews. They have a soft texture and are a 'hot' vegetable so they help keep out the winter chills. You can grill them too, although you need to drizzle them with olive oil and herbs, to make them really tasty. One of the best ways, I have found of cooking them is to roast them over a gas flame so that the skin bubbles and chars, and is easy to peel. This gives the flesh a delicious smoky flavour. It is one of my favourite Pakistani dishes, Baingan ka Bertha. (Eggplants are called baingan in Urdu and brinjal in Hindi.)
In Greece there is aubergine salad (melitzana salata), a dip made from these fruit which are, like the tomato, a fruit which is used as a vegetable.
Eggplants are closely related to the tomato, the potato and tobacco, all being members of the nightshade family. They are packed full of health benefits, and the anthocyanins, vitamins and minerals have antioxidant properties, which means that they can help combat free radicals which attack healthy cells and make them cancerous. They are fairly rich in both calcium and magnesium, and have some B-complex vitamins which are essential for a healthy metabolism.
Aubergines come in various colours, including white-violet, white, purple, and even yellow. They may be shaped like an egg, which is how they got their name in the States, or they may be long and thin, as they often are in Asia, and perhaps a paler purple than the more usual egg-shaped ones.
Whichever variety you buy, you probably won't regret it, as long as you don't try to keep them for weeks. Why not look at some recipes, decide which you'd like to try and buy an eggplant and experiment with it? http://www.herbs-treatandtaste.blogspot.com If you enjoyed this article you might want to check out the recipe for baingan ka bertha (smoky aubergines) which is on this site. There are also other aubergine recipes and lots of information about the food we eat and the herbs and spices we put into our food. It also has information on different plants which are used for medicinal purposes. Why not click on the link to discover this site for yourself?
Article Source: [http://EzineArticles.com/?Healthy-Aubergines-or-Eggplants-Are-Often-Ignored---Why-They-Should-Be-Part-Of-Your-Cooking&id=6658760] Healthy Aubergines or Eggplants Are Often Ignored - Why They Should Be Part Of Your Cooking
Eggplants and aubergines are the same things, eggplants is US English while aubergine is British English and French. In Greek they are meltizana, and are essential in the Greek and Turkish dishes of moussaka. In these cuisines, as well as in Italian cuisine, they are very popular and of course, very fresh when bought in these countries.
In other countries we have to buy them pre-packaged and these do not last for more then a few days once we get them home. They are problematic to store as they can't be kept for more than two days in a refrigerator as they don't like cold temperatures. They don't like room temperature either, so you either have to use them quickly or cook them soon after buying. You can store them in a freezer, but they must be blanched first, which involves putting cubed, peeled aubergines in boiling water for 10 minutes with lemon juice or a teaspoon of vinegar (lemon juice is best) and then plunging them into cold water, to cool quickly, drying them thoroughly and putting them in freezer bags and freezing. If you have the time to do this they will keep for 6-8 months.
However they are best used within a few days of purchase, and as they are very tasty, this is advisable. First of all you cube the aubergines but be careful of the stem, as it might have thorns. Then you should layer the cubes in a sieve and sprinkle salt over them. This will bring out the bitter juices, and when you see these, about 20 minutes after they have been salted, you can wash them thoroughly under cold running water to get rid of the excess salt and those bitter brown juices.
Eggplants are like sponges; if you fry them they will absorb the oil rapidly, so if you are on a calorie controlled diet, the best way of using them is as additions to casseroles, soups and stews. They have a soft texture and are a 'hot' vegetable so they help keep out the winter chills. You can grill them too, although you need to drizzle them with olive oil and herbs, to make them really tasty. One of the best ways, I have found of cooking them is to roast them over a gas flame so that the skin bubbles and chars, and is easy to peel. This gives the flesh a delicious smoky flavour. It is one of my favourite Pakistani dishes, Baingan ka Bertha. (Eggplants are called baingan in Urdu and brinjal in Hindi.)
In Greece there is aubergine salad (melitzana salata), a dip made from these fruit which are, like the tomato, a fruit which is used as a vegetable.
Eggplants are closely related to the tomato, the potato and tobacco, all being members of the nightshade family. They are packed full of health benefits, and the anthocyanins, vitamins and minerals have antioxidant properties, which means that they can help combat free radicals which attack healthy cells and make them cancerous. They are fairly rich in both calcium and magnesium, and have some B-complex vitamins which are essential for a healthy metabolism.
Aubergines come in various colours, including white-violet, white, purple, and even yellow. They may be shaped like an egg, which is how they got their name in the States, or they may be long and thin, as they often are in Asia, and perhaps a paler purple than the more usual egg-shaped ones.
Whichever variety you buy, you probably won't regret it, as long as you don't try to keep them for weeks. Why not look at some recipes, decide which you'd like to try and buy an eggplant and experiment with it? http://www.herbs-treatandtaste.blogspot.com If you enjoyed this article you might want to check out the recipe for baingan ka bertha (smoky aubergines) which is on this site. There are also other aubergine recipes and lots of information about the food we eat and the herbs and spices we put into our food. It also has information on different plants which are used for medicinal purposes. Why not click on the link to discover this site for yourself?
Article Source: [http://EzineArticles.com/?Healthy-Aubergines-or-Eggplants-Are-Often-Ignored---Why-They-Should-Be-Part-Of-Your-Cooking&id=6658760] Healthy Aubergines or Eggplants Are Often Ignored - Why They Should Be Part Of Your Cooking
Friday, December 2, 2011
The Roots of My Apron Enthusiasm - Why Everyone Needs an Apron
By [http://ezinearticles.com/?expert=Teresa_B_Blalock]Teresa B Blalock
When I was a little girl, as early as I can recall, my Momma wore an apron to do work in the kitchen. She had two aprons that I remember vividly. One was a half apron that had a pair of praying hands and the blessing "God is great, God is good, let us thank him for our food. By his hands we are all are fed, give us Lord our daily bread, Amen". I was always a little disappointed that "good" and "food" didn't actually rhyme. The other was a bib apron that was orange and yellow in the classic 1970s style. One of the most special honors was to put on one of her aprons and help around the kitchen. When that apron was tied on, it meant you were getting down to business, you had important work to do. Properly attired in an apron, there was absolutely no fear of "getting dirty", it was totally liberating. No amount of flour or butter or any ingredient could hinder the task at hand. The apron served as a bib, a towel, and a pot holder, as well as protecting one's clothes. Tying on the apron felt like donning a suit of armor, I felt protected, outfitted, prepared, qualified. These were the roots of my apron enthusiasm.
As I grew older, I began to understand that all work in the kitchen is not necessarily fun, especially washing dishes. The task of washing dishes was never ending! Back in those days, dishwashers had not become a standard kitchen appliance. Washing dishes took at least two people, a washer and a rinser. ( if the task fell to us girls, of course, momma would do it all by herself) I had two younger sisters so we divided the after dinner chores into "clean off table, wash, rinse and dry". The dish washers and rinsers got to wear the aprons, Washing dishes was the chore that held more weight, more responsibility, required more skill and attention. Being assigned this role meant you got the privilege of first pick of which apron to wear. The "Blessing" apron was our favorite, and wearing it meant you were top dog in the kitchen.
Baking was a project that was much more fun that washing dishes, and putting on an apron meant that the fun was about to begin. My momma taught me that the first step to any baking endeavor is to put on an apron. Even before the cook book or recipe box is opened, the apron must be adorned, opening the portal to baking ingenuity. I could ask that we bake cookies or cupcakes, but the request was not truly granted until momma put her apron on. I may have put on an apron to indicate that I was ready to bake, but the possibility didn't become reality until Momma put on her apron. To me, it seemed that until Momma put on her apron, she wasn't really serious about cooking, cleaning or baking, she wasn't READY. And by the same token, when she took her apron off, she was done. The apron didn't come off until the last dish was washed, the last cupcake frosted, the last last wipe of the counter. And any task left undone would have to wait until the next apron adornment.
Cooking was a close second to baking, but cooking happened every day, so it didn't feel as special Momma prepared at least one full meal day for our family, usually two - breakfast and supper. Supper was the big event. Momma put on her apron and the preparations began. Sometimes the meal was simple, a meat, a starch, a vegetable, and always bread. As a child, cutting out biscuits was my favorite and most often requested task. Sometimes, I was charged with procuring ingredients - maybe from our freezer in the basement, or the cannery, or even out to the garden. At the very least, I got to stir things. As I got older, I learned to peel vegetables, grate cheese and cabbage, operate the mixer and the blender. Eventually I learned all the tasks of cooking and baking. From measuring and stirring to sauteing and blanching. I even mastered thickening sauces and gravies and cutting up a whole chicken.
As I got older, working in the kitchen, even cooking and baking, became more of a burden than a special privilege. As a teenager, we had a dishwasher and washing dishes didn't require a sink full of soapy water and several time consuming steps to complete. No apron was needed to load the dishwasher and unload it. Cooking became an occasional chore that one of us girls had to attend to if Mom was otherwise occupied - which was very rarely. We often helped in the kitchen doing tasks like cutting vegetables or making biscuits. But the jobs were done quickly and with some annoyance that our much more important business of being a teenager were interrupted. Still, for Holidays and special occasions, we each put on an apron and worked diligently and enthusiastically to insure the meal was a delicious success. For a time, I may have been irritated at the responsibility of helping in the kitchen, but even then, putting on an apron sharpened my focus and helped to ease the irritation of the chore.
By the time I was 17, I could cook a complete meal from bread to dessert, which turned out to be a very good thing, because I got married at 18 and started my family at 19. I carried all of the emotional attributes of wearing an apron into my marriage and my career as a housewife and mother. I'm sure I passed some of them on to my children. I made small aprons for my children when they were little so they could be like Mommy. I would instruct, "put on your apron", before we began any project, no doubt a repeated reminder from my own mother. Roles had been reversed, in a way - I was the mother teaching and bonding with my children. But, I never stopped being the daughter, mindfully following my own mother's role modeling.
Cooking, baking and cleaning up the kitchen are intrinsically attached to love, family, warmth, comfort and joy. Wearing an apron was an essential aspect of those practices, so by association, everytime I put on apron, it cheers me up. I feel useful, productive, creative, worthy. These responses are natural and woven into my very being. I am always surprised when others do not have the same emotional attachment and reactions to wearing an apron. It's my hope to share this simple joy. To instill pride, purpose, practicality and joy in the sometimes mundane chores. To share that feeling of excitement, creativity, and wonder as you begin a new project. Ready yourself for a new endeavor, prepare to conquer and create - put on that apron!
Check out my Etsy Store. http://www.etsy.com/shop/AnytimeAprons
Anytime is a good time to tie one on!
Article Source: [http://EzineArticles.com/?The-Roots-of-My-Apron-Enthusiasm---Why-Everyone-Needs-an-Apron&id=6654015] The Roots of My Apron Enthusiasm - Why Everyone Needs an Apron
When I was a little girl, as early as I can recall, my Momma wore an apron to do work in the kitchen. She had two aprons that I remember vividly. One was a half apron that had a pair of praying hands and the blessing "God is great, God is good, let us thank him for our food. By his hands we are all are fed, give us Lord our daily bread, Amen". I was always a little disappointed that "good" and "food" didn't actually rhyme. The other was a bib apron that was orange and yellow in the classic 1970s style. One of the most special honors was to put on one of her aprons and help around the kitchen. When that apron was tied on, it meant you were getting down to business, you had important work to do. Properly attired in an apron, there was absolutely no fear of "getting dirty", it was totally liberating. No amount of flour or butter or any ingredient could hinder the task at hand. The apron served as a bib, a towel, and a pot holder, as well as protecting one's clothes. Tying on the apron felt like donning a suit of armor, I felt protected, outfitted, prepared, qualified. These were the roots of my apron enthusiasm.
As I grew older, I began to understand that all work in the kitchen is not necessarily fun, especially washing dishes. The task of washing dishes was never ending! Back in those days, dishwashers had not become a standard kitchen appliance. Washing dishes took at least two people, a washer and a rinser. ( if the task fell to us girls, of course, momma would do it all by herself) I had two younger sisters so we divided the after dinner chores into "clean off table, wash, rinse and dry". The dish washers and rinsers got to wear the aprons, Washing dishes was the chore that held more weight, more responsibility, required more skill and attention. Being assigned this role meant you got the privilege of first pick of which apron to wear. The "Blessing" apron was our favorite, and wearing it meant you were top dog in the kitchen.
Baking was a project that was much more fun that washing dishes, and putting on an apron meant that the fun was about to begin. My momma taught me that the first step to any baking endeavor is to put on an apron. Even before the cook book or recipe box is opened, the apron must be adorned, opening the portal to baking ingenuity. I could ask that we bake cookies or cupcakes, but the request was not truly granted until momma put her apron on. I may have put on an apron to indicate that I was ready to bake, but the possibility didn't become reality until Momma put on her apron. To me, it seemed that until Momma put on her apron, she wasn't really serious about cooking, cleaning or baking, she wasn't READY. And by the same token, when she took her apron off, she was done. The apron didn't come off until the last dish was washed, the last cupcake frosted, the last last wipe of the counter. And any task left undone would have to wait until the next apron adornment.
Cooking was a close second to baking, but cooking happened every day, so it didn't feel as special Momma prepared at least one full meal day for our family, usually two - breakfast and supper. Supper was the big event. Momma put on her apron and the preparations began. Sometimes the meal was simple, a meat, a starch, a vegetable, and always bread. As a child, cutting out biscuits was my favorite and most often requested task. Sometimes, I was charged with procuring ingredients - maybe from our freezer in the basement, or the cannery, or even out to the garden. At the very least, I got to stir things. As I got older, I learned to peel vegetables, grate cheese and cabbage, operate the mixer and the blender. Eventually I learned all the tasks of cooking and baking. From measuring and stirring to sauteing and blanching. I even mastered thickening sauces and gravies and cutting up a whole chicken.
As I got older, working in the kitchen, even cooking and baking, became more of a burden than a special privilege. As a teenager, we had a dishwasher and washing dishes didn't require a sink full of soapy water and several time consuming steps to complete. No apron was needed to load the dishwasher and unload it. Cooking became an occasional chore that one of us girls had to attend to if Mom was otherwise occupied - which was very rarely. We often helped in the kitchen doing tasks like cutting vegetables or making biscuits. But the jobs were done quickly and with some annoyance that our much more important business of being a teenager were interrupted. Still, for Holidays and special occasions, we each put on an apron and worked diligently and enthusiastically to insure the meal was a delicious success. For a time, I may have been irritated at the responsibility of helping in the kitchen, but even then, putting on an apron sharpened my focus and helped to ease the irritation of the chore.
By the time I was 17, I could cook a complete meal from bread to dessert, which turned out to be a very good thing, because I got married at 18 and started my family at 19. I carried all of the emotional attributes of wearing an apron into my marriage and my career as a housewife and mother. I'm sure I passed some of them on to my children. I made small aprons for my children when they were little so they could be like Mommy. I would instruct, "put on your apron", before we began any project, no doubt a repeated reminder from my own mother. Roles had been reversed, in a way - I was the mother teaching and bonding with my children. But, I never stopped being the daughter, mindfully following my own mother's role modeling.
Cooking, baking and cleaning up the kitchen are intrinsically attached to love, family, warmth, comfort and joy. Wearing an apron was an essential aspect of those practices, so by association, everytime I put on apron, it cheers me up. I feel useful, productive, creative, worthy. These responses are natural and woven into my very being. I am always surprised when others do not have the same emotional attachment and reactions to wearing an apron. It's my hope to share this simple joy. To instill pride, purpose, practicality and joy in the sometimes mundane chores. To share that feeling of excitement, creativity, and wonder as you begin a new project. Ready yourself for a new endeavor, prepare to conquer and create - put on that apron!
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Article Source: [http://EzineArticles.com/?The-Roots-of-My-Apron-Enthusiasm---Why-Everyone-Needs-an-Apron&id=6654015] The Roots of My Apron Enthusiasm - Why Everyone Needs an Apron
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