By [http://ezinearticles.com/?expert=William_T._Tyler]William T. Tyler
Today, natural sausage making has become an art. More than 200 different varieties are made in the United States alone, and thousands more worldwide, varying by regional tastes and ingredient availability. Gourmet sausage has a distinct taste and quality that is unmatched.
Specialized link makers are as discriminating about what goes into their products as winemakers are about selecting grapes. Early butchers found that a wide range of raw ingredients could be used. The primary ingredients of sausage were the parts of the animal carcasses that could not be used in other ways. Today many primal parts are used in the production of this favorite food, and the quality difference is undeniable.
The contemporary role of this food fits conveniently into our modern lifestyles as an elegant gourmet appetizer for entertaining as well as the main course in "quick-and-easy" meals. Sausage has come a long way from being a means to use the scraps no one would eat alone.
Natural Sausage Checklist
Before your purchase, consider these qualifications of supreme food manufacturers. Whether you're stocking your own general store, large chain of grocery stores, catering a special occasion, or just in search of the finest ingredients and meats for your dinner table, these facts will point you in the right direction.
Premier Cuts
This food is worthy of prime whole-muscle cuts from the animal. Watch for whole-muscle meats with high lean percentages over 80%. Top choices include lean skinless chicken thigh and pork shoulder.
Local Farms
Companies receiving ingredients from local farmers are a notch above the rest. For the freshest product, they shouldn't need to travel far. A long distance increases the likelihood of preservatives or other potentially harmful and toxic chemicals in your food, such as MSG (Monosodium Glutamate), Nitrate, and Nitrite. If you can barely pronounce the ingredients on the packaging's nutritional facts, it may be time to try something different.
NaturalCasings
Casings are made from the submucosa of an animal, a largely collagen layer of the intestine. Since small intestines are collagen in nature, they have many of the same characteristics common to all types of collagen, particularly the unique characteristic of variable permeability, which allows uniform deep smoke penetration throughout the entire link to create rich, balanced flavor from start to finish.
Taste Matters
A combination of the above factors will ensure a tender and juicy product. Links that can "breathe" contribute to enhancing the sweet aroma of fresh meat, whether resting in a display case, or sizzling on a stove or grill. Prime cuts of chicken and pork will provide instant flavor on its own, combined with hand-selected herbs and spices to become the show-stopper on any platter.
It is no secret why there are thousands of recipes for these delectable foods. Whether they're eaten in a toasted bun with mustard by children, or mixed into a five-star dish by foodies and critics alike, one thing is certain: sausage is an international food staple, and is here to stay! [http://www.isernio.com]Natural sausage is examined by quality of ingredients, butcher cuts, source, casing, and overall taste to describe the benefits of [http://www.isernio.com/About/FAQ.aspx]gourmet sausage links.
Article Source: [http://EzineArticles.com/?Natural-Sausage:-The-Benefits-of-Gourmet-Sausage&id=6626887] Natural Sausage: The Benefits of Gourmet Sausage
Sunday, February 12, 2012
Friday, February 10, 2012
Key Steps For Making Great Popcorn From Your Home Pop Corn Popper
By [http://ezinearticles.com/?expert=Barry_Lutz]Barry Lutz
Let's face it, you like that great taste of popcorn you buy in movie theaters, far better than the popcorn you've made at home. Of course, what do you expect from microwave popcorn that has been sitting in your pantry for the last three years?
Maybe you do have a home popcorn popper, but you are still getting lots of kernels that aren't popped or popcorn that is soggy or tastes like Styrofoam. However, this isn't necessary; you can make great tasting popcorn from your home popcorn popper.
Here are some tips for making popcorn at home:
1. Use the best kernels you can find. They must be high quality that is very fresh, and that has never had any moisture get into them - this certainly isn't the place to cutback or try to save a couple of bucks. If you buy your corn kernels in a big bag or bulk, then make sure that you transfer them to an airtight container. This way, no moisture will be absorbed to ruin the kernels - you cannot make great tasting popcorn from kernels that contain moisture inside of them.
2. Make sure you use the right kind of oil - this may actually be the most important ingredient of them all. There is a reason why you love movie theater popcorn so much, it is the oil they use, and you want to use the same type in your home popcorn popper.
Movie theater popcorn always tastes good. It's crunchy, all the kernels are popped, plus there's a subtle flavor that just makes them yummy - and besides that it smells so mouth-wateringly good.
So what oil do they use? Surprisingly it is not canola oil, and it definitely isn't vegetable oil. They key to theater popcorn, and the oil that you want to use in your home popcorn popper is coconut oil.
Coconut oil was thought to be high in saturated fats. But recent studies show that it has the right kind of saturated fats, and has a number of health benefits. Coconut oil is rich in lauric acid, which is helpful in preventing high blood pressure while raising HDL, or good cholesterol. Better than coconut oil is extra virgin coconut oil. This kind of high quality coconut oil comes from the first pressing, using the cold press method.
Extra virgin coconut oil is pure with no additives in it. It is light, aromatic and clean tasting. It is perfect for popcorn because it coats each kernel and infuses it with a taste and a smell that simply irresistible.
3. And then finish off your popcorn with the right kind of thought. Table salt and iodized salt is too coarse for popcorn. When these kinds of salt are used, be prepared for it to go in the bottom of the bowl. What is recommended is popcorn salt or salt that is finely ground that it feels and looks almost like powder. This kind of salt will cling to every kernel!
Some additional popcorn making tips:
� Make sure that your popcorn popper is clean and dry, especially if you are using a home popcorn machine with a metal kettle.
� Always add the oil before the kernels. This ensures that oil will go to the bottom and coat the kernels evenly.
� Listen for the sound of popping. Once it slows down significantly, be prepared to turn off your popcorn popper. The difference between perfect popcorn and burnt popcorn may only be a few seconds.
Now go eat that great tasting popcorn that you just made from your home popcorn popper.
Your home popcorn popper can make that great tasting theater popcorn at home.
Come to the Home Popcorn Popper to learn about the top recommended popcorn poppers and ingredients for making America's favorite snack http://www.homepopcornpopper.org/
Article Source: [http://EzineArticles.com/?Key-Steps-For-Making-Great-Popcorn-From-Your-Home-Pop-Corn-Popper&id=6634802] Key Steps For Making Great Popcorn From Your Home Pop Corn Popper
Let's face it, you like that great taste of popcorn you buy in movie theaters, far better than the popcorn you've made at home. Of course, what do you expect from microwave popcorn that has been sitting in your pantry for the last three years?
Maybe you do have a home popcorn popper, but you are still getting lots of kernels that aren't popped or popcorn that is soggy or tastes like Styrofoam. However, this isn't necessary; you can make great tasting popcorn from your home popcorn popper.
Here are some tips for making popcorn at home:
1. Use the best kernels you can find. They must be high quality that is very fresh, and that has never had any moisture get into them - this certainly isn't the place to cutback or try to save a couple of bucks. If you buy your corn kernels in a big bag or bulk, then make sure that you transfer them to an airtight container. This way, no moisture will be absorbed to ruin the kernels - you cannot make great tasting popcorn from kernels that contain moisture inside of them.
2. Make sure you use the right kind of oil - this may actually be the most important ingredient of them all. There is a reason why you love movie theater popcorn so much, it is the oil they use, and you want to use the same type in your home popcorn popper.
Movie theater popcorn always tastes good. It's crunchy, all the kernels are popped, plus there's a subtle flavor that just makes them yummy - and besides that it smells so mouth-wateringly good.
So what oil do they use? Surprisingly it is not canola oil, and it definitely isn't vegetable oil. They key to theater popcorn, and the oil that you want to use in your home popcorn popper is coconut oil.
Coconut oil was thought to be high in saturated fats. But recent studies show that it has the right kind of saturated fats, and has a number of health benefits. Coconut oil is rich in lauric acid, which is helpful in preventing high blood pressure while raising HDL, or good cholesterol. Better than coconut oil is extra virgin coconut oil. This kind of high quality coconut oil comes from the first pressing, using the cold press method.
Extra virgin coconut oil is pure with no additives in it. It is light, aromatic and clean tasting. It is perfect for popcorn because it coats each kernel and infuses it with a taste and a smell that simply irresistible.
3. And then finish off your popcorn with the right kind of thought. Table salt and iodized salt is too coarse for popcorn. When these kinds of salt are used, be prepared for it to go in the bottom of the bowl. What is recommended is popcorn salt or salt that is finely ground that it feels and looks almost like powder. This kind of salt will cling to every kernel!
Some additional popcorn making tips:
� Make sure that your popcorn popper is clean and dry, especially if you are using a home popcorn machine with a metal kettle.
� Always add the oil before the kernels. This ensures that oil will go to the bottom and coat the kernels evenly.
� Listen for the sound of popping. Once it slows down significantly, be prepared to turn off your popcorn popper. The difference between perfect popcorn and burnt popcorn may only be a few seconds.
Now go eat that great tasting popcorn that you just made from your home popcorn popper.
Your home popcorn popper can make that great tasting theater popcorn at home.
Come to the Home Popcorn Popper to learn about the top recommended popcorn poppers and ingredients for making America's favorite snack http://www.homepopcornpopper.org/
Article Source: [http://EzineArticles.com/?Key-Steps-For-Making-Great-Popcorn-From-Your-Home-Pop-Corn-Popper&id=6634802] Key Steps For Making Great Popcorn From Your Home Pop Corn Popper
Wednesday, February 8, 2012
How To Make French Toast In Five Minutes Or Less
By [http://ezinearticles.com/?expert=Matt_LeClair]Matt LeClair
Need a quick, easy, and delicious recipe to satisfy your family's hunger? French toast is one of the simplest dishes to make that also requires very little preparation time. Here is a step by step guide to making French Toast in five minutes or less.
Gather Ingredients - 30 Seconds
While you are gathering your ingredients, preheat a 10 or 12 inch skillet over medium heat so it is ready when you're ready to begin cooking. Don't worry about spraying the pan with cooking spray or adding butter to it, the egg will provide enough coating for the heating surface.
The first thing you need to do is gather up your ingredients. For this recipe we're going to keep it super simple.
All you need is your bread which can be any kind of bread that you prefer. We suggest a nice whole grain bread since it provides loads of nutrients and is healthier than starch filled white breads.
Next, you'll need 4 to 6 jumbo eggs. You can use or more or less eggs depending on how many people you expect to be serving. Typically you want to plan on having 2 eggs per person. This will provide you with enough egg batter for 1 to 2 pieces of French Toast per person.
Finally, add the cinnamon to your ingredients. You'll want to sprinkle enough cinnamon into the egg batter to cover the top with a thin layer. You'll eventually mix it all together, but this gives you a good visual representation of how much cinnamon you are going to use.
Mix Egg Batter - 30 Seconds
Once you have the ingredients gathered up, then the next step will be to beat the eggs and add cinnamon to the batter. You can use a fork, wire whisk, hand mixer, or any other common kitchen tool or appliance to beat the eggs into a smooth and consistent batter.
When the eggs have been beaten and the consistency of the batter is where you prefer it, then you can add the cinnamon. Sprinkle enough cinnamon into the batter so that the entire surface of the mixture is covered with a thin layer of cinnamon seasoning. Add more if you prefer to have a stronger cinnamon taste. You can add less if you prefer not to have as much.
Cook The French Toast - 3 to 4 Minutes
The final step of the process is the step that takes the longest, which involves cooking the French Toast to your liking. Take one piece of bread and lay it flat into the batter. Dip it into the batter once or twice with a fork or other kitchen utensil, then flip it over and repeat this step for the other side of the piece of bread. When you are confident the bread is coated with enough egg batter, place it in the pan and cook on each side for roughly one minute.
Repeat this step for each piece of bread that you plan on using. You can cook multiple pieces of bread at once in order to save time. When your French Toast is complete, serve with maple syrup, sugar, whip cream, or whatever topping that you would like. Enjoy!
Want to purchase a [http://www.handmixerplus.com/]hand mixer for your ingredient mixing tasks? Learn about them at [http://www.handmixerplus.com]http://www.handmixerplus.com.
Article Source: [http://EzineArticles.com/?How-To-Make-French-Toast-In-Five-Minutes-Or-Less&id=6634281] How To Make French Toast In Five Minutes Or Less
Need a quick, easy, and delicious recipe to satisfy your family's hunger? French toast is one of the simplest dishes to make that also requires very little preparation time. Here is a step by step guide to making French Toast in five minutes or less.
Gather Ingredients - 30 Seconds
While you are gathering your ingredients, preheat a 10 or 12 inch skillet over medium heat so it is ready when you're ready to begin cooking. Don't worry about spraying the pan with cooking spray or adding butter to it, the egg will provide enough coating for the heating surface.
The first thing you need to do is gather up your ingredients. For this recipe we're going to keep it super simple.
All you need is your bread which can be any kind of bread that you prefer. We suggest a nice whole grain bread since it provides loads of nutrients and is healthier than starch filled white breads.
Next, you'll need 4 to 6 jumbo eggs. You can use or more or less eggs depending on how many people you expect to be serving. Typically you want to plan on having 2 eggs per person. This will provide you with enough egg batter for 1 to 2 pieces of French Toast per person.
Finally, add the cinnamon to your ingredients. You'll want to sprinkle enough cinnamon into the egg batter to cover the top with a thin layer. You'll eventually mix it all together, but this gives you a good visual representation of how much cinnamon you are going to use.
Mix Egg Batter - 30 Seconds
Once you have the ingredients gathered up, then the next step will be to beat the eggs and add cinnamon to the batter. You can use a fork, wire whisk, hand mixer, or any other common kitchen tool or appliance to beat the eggs into a smooth and consistent batter.
When the eggs have been beaten and the consistency of the batter is where you prefer it, then you can add the cinnamon. Sprinkle enough cinnamon into the batter so that the entire surface of the mixture is covered with a thin layer of cinnamon seasoning. Add more if you prefer to have a stronger cinnamon taste. You can add less if you prefer not to have as much.
Cook The French Toast - 3 to 4 Minutes
The final step of the process is the step that takes the longest, which involves cooking the French Toast to your liking. Take one piece of bread and lay it flat into the batter. Dip it into the batter once or twice with a fork or other kitchen utensil, then flip it over and repeat this step for the other side of the piece of bread. When you are confident the bread is coated with enough egg batter, place it in the pan and cook on each side for roughly one minute.
Repeat this step for each piece of bread that you plan on using. You can cook multiple pieces of bread at once in order to save time. When your French Toast is complete, serve with maple syrup, sugar, whip cream, or whatever topping that you would like. Enjoy!
Want to purchase a [http://www.handmixerplus.com/]hand mixer for your ingredient mixing tasks? Learn about them at [http://www.handmixerplus.com]http://www.handmixerplus.com.
Article Source: [http://EzineArticles.com/?How-To-Make-French-Toast-In-Five-Minutes-Or-Less&id=6634281] How To Make French Toast In Five Minutes Or Less
Monday, February 6, 2012
Features Of The Frigidaire Electric Range And Reasons To Own One
By [http://ezinearticles.com/?expert=Susan_Bravero]Susan Bravero
Electric ranges became popular in places where gas wasn't abundantly available. One of the foremost brands producing electric ranges is Frigidaire. Frigidaire is a company which manufactures household appliances since 1918. It has built a strong reputation and is considered to be one of the leading appliances company in the US. The Frigidaire electric range consists of 30'' and 40'' models that are designed to make cooking and baking easier for the consumer. There are a variety of models and designs available. Here is an overview of some of the benefits of these electric ranges.
Price
Frigidaire has been known as the consumer's brand for a long time. They blend affordability with quality which is why people prefer to buy their products. This is true for the Frigidaire range as well. The range starts at $449 and the most expensive model is priced at $2449. This is a reasonable price range considering the fact that Frigidaire is one of the leading brands. The smaller models are generally priced lower than the larger ones which have greater capacity.
Energy Efficiency
Typically, it is believed, that electric ranges are less energy efficient than ones that operate on gas. Yet, in the case of Frigidaire electric range, this isn't true. This range has been designed to be highly energy efficient. With the rising energy costs, Frigidaire has ensured that customers don't have to part with more cash than what is reasonable. Their range retains the heat long after cooking and baking has been completed. This ensures that the power needed to heat the stove or oven the next time is less than if a cold stove or oven.
Capacity
Frigidaire has ensured that you won't have to cram the food or dishes into the oven. Their models have a larger capacity than the competition. They also added a Store More drawer for keeping the extra things that don't fit into the oven at one time. You don't have to worry about cooking or baking too many items at the same time now. The Frigidaire range will guarantee that you have plenty of space for everything.
Easy Cleaning
Like the gas range, the Frigidaire electric range is also very easy to clean. They have included a one-touch self clean feature which ensures that you don't have to put in too much effort or energy to clean the stove or oven. This gives you added convenience. After all, Frigidaire is known for making the customers' life easier.
Automatic Shut Down
The electric range shuts off automatically if you leave it on for more than the necessary amount of time. It also has a system that makes sure that your range isn't left on by mistake. Even if you forget to turn the switch off, it will shut itself down so that power is not used without any purpose.
These are some of the benefits of buying the Frigidaire electric range. It is convenience, affordability and quality for the price of one.
Susan Bravero is a power house when it comes to writing about her favorite subjects. If it can be used in your home, and give more help and fun to your life, then Susan will research it and write about it. From appliances to sewing machines and anything else domestic oriented, Susan Bravero will be finding out what its about. If you would like to learn more about the Frigidaire Electric range, just go to this website: http://www.frigidaireelectricrange.org
Article Source: [http://EzineArticles.com/?Features-Of-The-Frigidaire-Electric-Range-And-Reasons-To-Own-One&id=6635218] Features Of The Frigidaire Electric Range And Reasons To Own One
Electric ranges became popular in places where gas wasn't abundantly available. One of the foremost brands producing electric ranges is Frigidaire. Frigidaire is a company which manufactures household appliances since 1918. It has built a strong reputation and is considered to be one of the leading appliances company in the US. The Frigidaire electric range consists of 30'' and 40'' models that are designed to make cooking and baking easier for the consumer. There are a variety of models and designs available. Here is an overview of some of the benefits of these electric ranges.
Price
Frigidaire has been known as the consumer's brand for a long time. They blend affordability with quality which is why people prefer to buy their products. This is true for the Frigidaire range as well. The range starts at $449 and the most expensive model is priced at $2449. This is a reasonable price range considering the fact that Frigidaire is one of the leading brands. The smaller models are generally priced lower than the larger ones which have greater capacity.
Energy Efficiency
Typically, it is believed, that electric ranges are less energy efficient than ones that operate on gas. Yet, in the case of Frigidaire electric range, this isn't true. This range has been designed to be highly energy efficient. With the rising energy costs, Frigidaire has ensured that customers don't have to part with more cash than what is reasonable. Their range retains the heat long after cooking and baking has been completed. This ensures that the power needed to heat the stove or oven the next time is less than if a cold stove or oven.
Capacity
Frigidaire has ensured that you won't have to cram the food or dishes into the oven. Their models have a larger capacity than the competition. They also added a Store More drawer for keeping the extra things that don't fit into the oven at one time. You don't have to worry about cooking or baking too many items at the same time now. The Frigidaire range will guarantee that you have plenty of space for everything.
Easy Cleaning
Like the gas range, the Frigidaire electric range is also very easy to clean. They have included a one-touch self clean feature which ensures that you don't have to put in too much effort or energy to clean the stove or oven. This gives you added convenience. After all, Frigidaire is known for making the customers' life easier.
Automatic Shut Down
The electric range shuts off automatically if you leave it on for more than the necessary amount of time. It also has a system that makes sure that your range isn't left on by mistake. Even if you forget to turn the switch off, it will shut itself down so that power is not used without any purpose.
These are some of the benefits of buying the Frigidaire electric range. It is convenience, affordability and quality for the price of one.
Susan Bravero is a power house when it comes to writing about her favorite subjects. If it can be used in your home, and give more help and fun to your life, then Susan will research it and write about it. From appliances to sewing machines and anything else domestic oriented, Susan Bravero will be finding out what its about. If you would like to learn more about the Frigidaire Electric range, just go to this website: http://www.frigidaireelectricrange.org
Article Source: [http://EzineArticles.com/?Features-Of-The-Frigidaire-Electric-Range-And-Reasons-To-Own-One&id=6635218] Features Of The Frigidaire Electric Range And Reasons To Own One
Saturday, February 4, 2012
Top 10 Turkey Fryer Tips
By [http://ezinearticles.com/?expert=Derrick_Riley]Derrick Riley
With Thanksgiving around the corner and Football season in full swing, now is the time to invest in a turkey fryer if you haven't already. We've compiled our top 10 turkey frying tips to help you use your fryer to its fullest, most delicious potential.
1. Reuse the oil: Depending on the size of your turkey, you'll find that you need around 5 gallons of oil to fry it effectively. The good news is that you can reuse this frying oil with a few simple steps.
When frying, never let the oil heat above 400 degrees Fahrenheit (oils break down at this heat).
Let the oil cool.
Strain the oil into an airtight container in order to remove the turkey particles.
Don't reuse more than 3 times and discard after 6 months of storage.
2. Use the fryer to cook other foods besides turkey: Despite its name, a turkey fryer can, and should, be used to fry other foods.
Use for fish frys.
Use water instead of oil and bulk boil seafood like clams, oysters or lobsters.
You can also throw in cajun seasoning, corn on the cob and potatoes with the seafood and boil a complete meal all at once - so good!
For whatever food you decide to fry, make sure it is completely dry before submerging it in oil.
3. Measure for the right amount of oil: To avoid wasting oil or over-filling your turkey fryer, use a water displacement method to determine the precise amount of oil you need to fry.
Place your uncovered turkey into the fryer pot and cover it entirely with water.
Remove the turkey and make a mark on your fryer coinciding with the new water line.
Instead of marking directly on your fryer, you can pour the water out into jugs and use that same amount when filling the fryer with oil.
Be careful: too much oil is the main cause of spills and fires.
4. Use turkey fryer outdoors: Even though we tend to use our fryers during the chillier winter holidays like Thanksgiving, Christmas and Superbowl Sunday, do not move the frying indoors to beat the cold. It's just not safe.
Oil above 450 degrees can begin heating up rapidly and cause a grease fire.
The oil bubbles and pops often and can be messy.
You can always use a outdoor patio heater to help provide warmth against the cold temperatures.
5. Completely thaw out the turkey before lowering it into the fryer: Placing a partially frozen turkey into a pot of hot oil is very dangerous. Give yourself enough time so that you can allow your turkey to completely thaw in the refrigerator before it's time to fry.
Lower the thawed turkey slowly into the hot oil.
The oil will be bubbling a little, so wear long protective gloves when lowering the turkey to prevent burns.
6. Inject your turkey with marinade: For maximum fried turkey taste, use a syringe to inject marinade into your turkey before frying.
The less injections you make, the better.
To help oil drip off the turkey when you're finished frying, make a cut on the skin at the joints of the leg and thigh.
You should also rub dry seasoning on the outside of the dry turkey if you want more flavor.
7. Watch the temperature of the oil! When cooking with large amounts of hot oil, it's imperative to have someone constantly monitoring the temperature of the oil to ensure it not exceed 350 degrees Fahrenheit.
Don't let the oil exceed 350 degrees Fahrenheit for safety reasons and for effective reuse of the oil.
Use peanut oil because it smokes less than other oils and has a higher smoking point.
8. Cook the bird 3 - 3.5 minutes per pound of meat: Typically, a turkey cooks to its desired temperature after 3 minutes per pound of meat. However, to be safe, beyond just monitoring the temperature of the oil, you'll want to also watch the temperature of the turkey.
Use a reliable thermometer to check the meat's internal temperature from two points: the deepest part of the breast and the thigh.
With the stem of the thermometer at least two inches into the bird, the thigh temperature should reach 180 degrees Fahrenheit and the breast should achieve 170 degrees Fahrenheit.
9. Lay down a pan with paper towels where you can let the turkey rest, post-fry: You'll always want to give your meat time to finish cooking and finish soaking up its juices before carving into it.
Before you begin frying, be prepared and have ready: aluminum foil with which you can wrap the turkey after the fry and a safe place to rest your bird before carving.
You can put paper towels down on a tray or big cookie sheet for the bird.
Don't wait until your hands are full and you're pulling out the heavy bird and realize you have nowhere to put it!
10. Clean the fryer when it's cool To have the longest rel=nofollow [http://www.patioproductsusa.com/Turkey-Fryers-s/566.htm]turkey fryer life, make sure to clean it after each use. This also helps eliminate burning and problems with later frys.
Wait at least 2 hours for the fryer to cool and make sure the oil is removed and stowed or discarded safely.
Wash the fryer out with a hose and dish soap, using a brush with bristles to help remove tough spots.
We hope these handy top 10 turkey frying tips will help your cooking, entertaining or tailgating experiences.
About the Author: Derrick Riley is a Managing Partner at Patio Products USA, a subsidiary of Neighbors Marketing specializing in outdoor patio products for home or commercial use. As one of North America's largest distributors of outdoor entertaining products, Patio Products USA delivers a wide selection of [http://www.patioproductsusa.com/Fire-Pits-s/315.htm]outdoor fire pits, outdoor heaters and other patio heaters.
Article Source: [http://EzineArticles.com/?Top-10-Turkey-Fryer-Tips&id=6625069] Top 10 Turkey Fryer Tips
With Thanksgiving around the corner and Football season in full swing, now is the time to invest in a turkey fryer if you haven't already. We've compiled our top 10 turkey frying tips to help you use your fryer to its fullest, most delicious potential.
1. Reuse the oil: Depending on the size of your turkey, you'll find that you need around 5 gallons of oil to fry it effectively. The good news is that you can reuse this frying oil with a few simple steps.
When frying, never let the oil heat above 400 degrees Fahrenheit (oils break down at this heat).
Let the oil cool.
Strain the oil into an airtight container in order to remove the turkey particles.
Don't reuse more than 3 times and discard after 6 months of storage.
2. Use the fryer to cook other foods besides turkey: Despite its name, a turkey fryer can, and should, be used to fry other foods.
Use for fish frys.
Use water instead of oil and bulk boil seafood like clams, oysters or lobsters.
You can also throw in cajun seasoning, corn on the cob and potatoes with the seafood and boil a complete meal all at once - so good!
For whatever food you decide to fry, make sure it is completely dry before submerging it in oil.
3. Measure for the right amount of oil: To avoid wasting oil or over-filling your turkey fryer, use a water displacement method to determine the precise amount of oil you need to fry.
Place your uncovered turkey into the fryer pot and cover it entirely with water.
Remove the turkey and make a mark on your fryer coinciding with the new water line.
Instead of marking directly on your fryer, you can pour the water out into jugs and use that same amount when filling the fryer with oil.
Be careful: too much oil is the main cause of spills and fires.
4. Use turkey fryer outdoors: Even though we tend to use our fryers during the chillier winter holidays like Thanksgiving, Christmas and Superbowl Sunday, do not move the frying indoors to beat the cold. It's just not safe.
Oil above 450 degrees can begin heating up rapidly and cause a grease fire.
The oil bubbles and pops often and can be messy.
You can always use a outdoor patio heater to help provide warmth against the cold temperatures.
5. Completely thaw out the turkey before lowering it into the fryer: Placing a partially frozen turkey into a pot of hot oil is very dangerous. Give yourself enough time so that you can allow your turkey to completely thaw in the refrigerator before it's time to fry.
Lower the thawed turkey slowly into the hot oil.
The oil will be bubbling a little, so wear long protective gloves when lowering the turkey to prevent burns.
6. Inject your turkey with marinade: For maximum fried turkey taste, use a syringe to inject marinade into your turkey before frying.
The less injections you make, the better.
To help oil drip off the turkey when you're finished frying, make a cut on the skin at the joints of the leg and thigh.
You should also rub dry seasoning on the outside of the dry turkey if you want more flavor.
7. Watch the temperature of the oil! When cooking with large amounts of hot oil, it's imperative to have someone constantly monitoring the temperature of the oil to ensure it not exceed 350 degrees Fahrenheit.
Don't let the oil exceed 350 degrees Fahrenheit for safety reasons and for effective reuse of the oil.
Use peanut oil because it smokes less than other oils and has a higher smoking point.
8. Cook the bird 3 - 3.5 minutes per pound of meat: Typically, a turkey cooks to its desired temperature after 3 minutes per pound of meat. However, to be safe, beyond just monitoring the temperature of the oil, you'll want to also watch the temperature of the turkey.
Use a reliable thermometer to check the meat's internal temperature from two points: the deepest part of the breast and the thigh.
With the stem of the thermometer at least two inches into the bird, the thigh temperature should reach 180 degrees Fahrenheit and the breast should achieve 170 degrees Fahrenheit.
9. Lay down a pan with paper towels where you can let the turkey rest, post-fry: You'll always want to give your meat time to finish cooking and finish soaking up its juices before carving into it.
Before you begin frying, be prepared and have ready: aluminum foil with which you can wrap the turkey after the fry and a safe place to rest your bird before carving.
You can put paper towels down on a tray or big cookie sheet for the bird.
Don't wait until your hands are full and you're pulling out the heavy bird and realize you have nowhere to put it!
10. Clean the fryer when it's cool To have the longest rel=nofollow [http://www.patioproductsusa.com/Turkey-Fryers-s/566.htm]turkey fryer life, make sure to clean it after each use. This also helps eliminate burning and problems with later frys.
Wait at least 2 hours for the fryer to cool and make sure the oil is removed and stowed or discarded safely.
Wash the fryer out with a hose and dish soap, using a brush with bristles to help remove tough spots.
We hope these handy top 10 turkey frying tips will help your cooking, entertaining or tailgating experiences.
About the Author: Derrick Riley is a Managing Partner at Patio Products USA, a subsidiary of Neighbors Marketing specializing in outdoor patio products for home or commercial use. As one of North America's largest distributors of outdoor entertaining products, Patio Products USA delivers a wide selection of [http://www.patioproductsusa.com/Fire-Pits-s/315.htm]outdoor fire pits, outdoor heaters and other patio heaters.
Article Source: [http://EzineArticles.com/?Top-10-Turkey-Fryer-Tips&id=6625069] Top 10 Turkey Fryer Tips
Thursday, February 2, 2012
Don't Forget the Small Things - 3 Mistakes Home Canners Sometimes Make
By [http://ezinearticles.com/?expert=Kristen_Forrester_Hall]Kristen Forrester Hall
Ping, ping, ping, music to the home canner's ears. We all love to hear that familiar sound as we know that the valuable food we have prepared for our family is safely preserved for use at a future date. We all love to admire our work and the pinging of sealed jars is the cherry on top of a successful canners sundae!
Occasionally though the pings don't happen and you are left wondering what went wrong. In my home canning experience I have found that there are usually a few little culprits that steal your pings and leave you with unsealed jars.
Check for Nicks
First, it is crucial crucial, crucial that you check the tops of your canning jars for nicks. Sometimes if the nicks are small and on the outside of the rim you can get away with using the jar. If the nick however spans the entire rim or is more towards the inner circle of the rim the best thing to do is not use the jar. However, jars that are not suitable for home canning are not lost forever. Old mason jars can be useful for storing nails and screws in and you may find craft supplies can also be stored quite nicely in a nicked mason jar. Also, if you look on line you can find a lot of neat craft ideas to do with old mason jars.
Wipe that Rim
Second, Wipe that rim off. Yes I know you used the funnel to fill your mason jar, but it is still a good habit to get into to wipe the rim of your jar off before putting on your lids and rings. If there is any oil, or residue left on the rim of the jar from the contents you are putting in it can prevent your jars from sealing. I always like to use a heavy duty paper towel that is slightly moist to wipe them off versus a wash cloth. The reason I like the paper towel is because they are typically pure white so you can see if your paper towel starts to get soiled and swap it out for a clean one. You don't want to be wiping your rims with a dirty wash cloth because that would be counter productive.
Boil Those Lids
Finally, don't forget to boil your lids. Sometimes you can get away with this one, but sometimes you can't. When home canning you don't want to not seal an entire go because you forgot one simple step which is to soak your lids in boiling hot water before affixing them to the top of your jars. I actually did this the other day and luckily all the seals took, but it is definitely not something I would encourage or get into the habit of. Also, as you are placing your lids into the hot water it is always good to give them a quick once over to make sure they aren't bent in anyway and that the sealing is the entire way around.
Home canning is a great adventure and a wonderful way to provide for your family. Remember to not forget the small things while you are canning and you will have many great meals ahead of you!
For all your home canning needs, product reviews, helpful articles, recipes and so much more visit us online!
Kristen Forrester Hall
Canner's Corner http://www.cannerscorner.com
[mailto:kristen@cannerscorner.com]kristen@cannerscorner.com
Home Canning Made Simple
Article Source: [http://EzineArticles.com/?Dont-Forget-the-Small-Things---3-Mistakes-Home-Canners-Sometimes-Make&id=6625448] Don't Forget the Small Things - 3 Mistakes Home Canners Sometimes Make
Ping, ping, ping, music to the home canner's ears. We all love to hear that familiar sound as we know that the valuable food we have prepared for our family is safely preserved for use at a future date. We all love to admire our work and the pinging of sealed jars is the cherry on top of a successful canners sundae!
Occasionally though the pings don't happen and you are left wondering what went wrong. In my home canning experience I have found that there are usually a few little culprits that steal your pings and leave you with unsealed jars.
Check for Nicks
First, it is crucial crucial, crucial that you check the tops of your canning jars for nicks. Sometimes if the nicks are small and on the outside of the rim you can get away with using the jar. If the nick however spans the entire rim or is more towards the inner circle of the rim the best thing to do is not use the jar. However, jars that are not suitable for home canning are not lost forever. Old mason jars can be useful for storing nails and screws in and you may find craft supplies can also be stored quite nicely in a nicked mason jar. Also, if you look on line you can find a lot of neat craft ideas to do with old mason jars.
Wipe that Rim
Second, Wipe that rim off. Yes I know you used the funnel to fill your mason jar, but it is still a good habit to get into to wipe the rim of your jar off before putting on your lids and rings. If there is any oil, or residue left on the rim of the jar from the contents you are putting in it can prevent your jars from sealing. I always like to use a heavy duty paper towel that is slightly moist to wipe them off versus a wash cloth. The reason I like the paper towel is because they are typically pure white so you can see if your paper towel starts to get soiled and swap it out for a clean one. You don't want to be wiping your rims with a dirty wash cloth because that would be counter productive.
Boil Those Lids
Finally, don't forget to boil your lids. Sometimes you can get away with this one, but sometimes you can't. When home canning you don't want to not seal an entire go because you forgot one simple step which is to soak your lids in boiling hot water before affixing them to the top of your jars. I actually did this the other day and luckily all the seals took, but it is definitely not something I would encourage or get into the habit of. Also, as you are placing your lids into the hot water it is always good to give them a quick once over to make sure they aren't bent in anyway and that the sealing is the entire way around.
Home canning is a great adventure and a wonderful way to provide for your family. Remember to not forget the small things while you are canning and you will have many great meals ahead of you!
For all your home canning needs, product reviews, helpful articles, recipes and so much more visit us online!
Kristen Forrester Hall
Canner's Corner http://www.cannerscorner.com
[mailto:kristen@cannerscorner.com]kristen@cannerscorner.com
Home Canning Made Simple
Article Source: [http://EzineArticles.com/?Dont-Forget-the-Small-Things---3-Mistakes-Home-Canners-Sometimes-Make&id=6625448] Don't Forget the Small Things - 3 Mistakes Home Canners Sometimes Make
Tuesday, January 31, 2012
The Benefits Of Brining Turkey
By [http://ezinearticles.com/?expert=Paul_Yates]Paul Yates
The nights are drawing in, there a distinct chill in the air and the leaves are falling off the trees. In some ways it is a depressing time of year because the warmth of the sun disappears for a few months, we go to work in the dark and we come home from work in the dark but then there's so much to look forward to as well. Halloween, Bonfire Night (well in the UK at least) and the Holiday season.
Great fun for all the family but not always the case for the one that's doing the cooking. It can be a time of tremendous pressure making sure that everything is absolutely spot on for those big days in the year. If you are one of these folks then I sympathise, because I am too.
To be fair, having been doing it now for 25 years so I'm starting to get the knack but what really defeats me is the idea of having to do something just that little bit different each year to add a bit of variety and make that talking point.
Well I've already decided that the talking point this year is going to be about brining and whether it has any effect. I've heard many people swear that it adds flavor, moisture and even makes the bird more tender but is it true? Exactly what are the benefits of brining and why does it work?
The issue with turkey is that the white meat and the dark meat need different times to cook because the white meat contains a lot less fat. This means that the white meat needs more cooking time and because it has less fat to render the result is often dry and stringy. By brining the turkey you add moisture to the meat and make the bird more juicy overall.
Now I did biology at school and I remember being taught about osmosis (the flow of water from a place of high concentration to a place of low concentration through a partially permeable membrane. So the rules of osmosis must apply and what I've struggled to understand is why doesn't the water move out of the turkey and into the brine? Because if it did then surely the result would be a dry bird rather than a moist one?
The reason is two fold:-
The salt solution causes the muscle fibres to swell allowing the water to flow into the meat.
The brine is sufficiently weak to be at the right balance rather and allow an even moisture flow
Once the solution permeates the cells walls it stays in inside the cell membrane and so moistens and seasons the bird at the same time.
So to the benefits:-
Turkey meat that has been brined will taste pleasantly seasoned (provided you rinse the turkey before cooking).
Overnight brining stabilizes the internal temperature of the bird (handy if you're using a previously frozen bird)
Your turkey cooks faster because there's more water in it effectively steaming the bird from the inside.
So that's it. Those are the benefits. I've remembered those so that now I can talk confidently about how I've prepared my turkey and why so all that remains is for me to ensure that the results justify the means!
Learning [http://www.barbecue-smoker-recipes.com/brine-a-turkey.html]how to brine a turkey correctly so that you get it right first time is something of a challenge. To help you along the way Paul Yates has written a collection of [http://www.barbecue-smoker-recipes.com/turkey-brine-recipes.html]turkey brine recipes together with a complete brining guide.
Article Source: [http://EzineArticles.com/?The-Benefits-Of-Brining-Turkey&id=6635940] The Benefits Of Brining Turkey
The nights are drawing in, there a distinct chill in the air and the leaves are falling off the trees. In some ways it is a depressing time of year because the warmth of the sun disappears for a few months, we go to work in the dark and we come home from work in the dark but then there's so much to look forward to as well. Halloween, Bonfire Night (well in the UK at least) and the Holiday season.
Great fun for all the family but not always the case for the one that's doing the cooking. It can be a time of tremendous pressure making sure that everything is absolutely spot on for those big days in the year. If you are one of these folks then I sympathise, because I am too.
To be fair, having been doing it now for 25 years so I'm starting to get the knack but what really defeats me is the idea of having to do something just that little bit different each year to add a bit of variety and make that talking point.
Well I've already decided that the talking point this year is going to be about brining and whether it has any effect. I've heard many people swear that it adds flavor, moisture and even makes the bird more tender but is it true? Exactly what are the benefits of brining and why does it work?
The issue with turkey is that the white meat and the dark meat need different times to cook because the white meat contains a lot less fat. This means that the white meat needs more cooking time and because it has less fat to render the result is often dry and stringy. By brining the turkey you add moisture to the meat and make the bird more juicy overall.
Now I did biology at school and I remember being taught about osmosis (the flow of water from a place of high concentration to a place of low concentration through a partially permeable membrane. So the rules of osmosis must apply and what I've struggled to understand is why doesn't the water move out of the turkey and into the brine? Because if it did then surely the result would be a dry bird rather than a moist one?
The reason is two fold:-
The salt solution causes the muscle fibres to swell allowing the water to flow into the meat.
The brine is sufficiently weak to be at the right balance rather and allow an even moisture flow
Once the solution permeates the cells walls it stays in inside the cell membrane and so moistens and seasons the bird at the same time.
So to the benefits:-
Turkey meat that has been brined will taste pleasantly seasoned (provided you rinse the turkey before cooking).
Overnight brining stabilizes the internal temperature of the bird (handy if you're using a previously frozen bird)
Your turkey cooks faster because there's more water in it effectively steaming the bird from the inside.
So that's it. Those are the benefits. I've remembered those so that now I can talk confidently about how I've prepared my turkey and why so all that remains is for me to ensure that the results justify the means!
Learning [http://www.barbecue-smoker-recipes.com/brine-a-turkey.html]how to brine a turkey correctly so that you get it right first time is something of a challenge. To help you along the way Paul Yates has written a collection of [http://www.barbecue-smoker-recipes.com/turkey-brine-recipes.html]turkey brine recipes together with a complete brining guide.
Article Source: [http://EzineArticles.com/?The-Benefits-Of-Brining-Turkey&id=6635940] The Benefits Of Brining Turkey
Sunday, January 29, 2012
Ways To Buy Quinoa Without Spending A Fortune
By [http://ezinearticles.com/?expert=Amanda_Kernmore]Amanda Kernmore
I love quiona and have been cooking and baking with it for quite some time now. When I first got interested in this healthy grain, I could only find it in small boxes at my grocery store. That was fine while I was learning how to cook quinoa, but at $6 per box, it was a little expensive for a grocery staple, especially when compared to the price of dry pasta or rice.
I went ahead and bought it anyway, just to give it a try. We loved the nutty flavor, the versatility and of course the nutritional benefits of quinoa. Next, I set out to try to find a way to buy this stuff cheaper, so we could eat it on a regular basis. Here are some tips on where to buy quinoa that have worked well for me.
I mostly end up buying quinoa in bulk. You can find it in local health food stores, and in Hispanic grocery stores. I've seen it in big barrels where you scoop out the amount you need and in two to five pound bags. Either way will be a lot less expensive than buying it in the small cardboard boxes you see at your regular grocery store.
I do still buy the boxed quinoa, if I can find a good coupon for it. Every once in a while, I come across a good coupon in my local Sunday paper. When I do, I stock up on as many boxes as I can. Keep an eye out for coupons in your own papers, or go to your grocery store and find out what brand they carry. Then visit the brand website to see if you can find some coupons there. Another option is to go to Google and do a search for the brand name and coupon or just "quinoa coupon".
Last but not least, you can find some great deals online for quinoa. Pay attention to shipping terms though. Depending on how much they charge to ship your quinoa to you that may eat up all your initial savings. I've found Amazon to be a pretty reliable source for quinoa.
As with anything, shop around and compare prices to find the best place for you to buy your quinoa. For me, the easiest and cheapest source is a local grocery store that offers quinoa in bulk. Then it's just a matter of starting to cook with this ancient South American grain. Give a few quinoa recipes a try and find some new family favorites.
Ready to learn more? I blog about all things Quinoa at [http://www.howtomakequinoa.com]http://www.HowToMakeQuinoa.com. One of the recipes I shared recently is this [http://www.howtomakequinoa.com/?recipes=quinoa-breakfast-cereal-recipe]Quinoa Breakfast Cereal.
It's quick, easy, healthy and most importantly very yummy!
Article Source: [http://EzineArticles.com/?Ways-To-Buy-Quinoa-Without-Spending-A-Fortune&id=6629149] Ways To Buy Quinoa Without Spending A Fortune
I love quiona and have been cooking and baking with it for quite some time now. When I first got interested in this healthy grain, I could only find it in small boxes at my grocery store. That was fine while I was learning how to cook quinoa, but at $6 per box, it was a little expensive for a grocery staple, especially when compared to the price of dry pasta or rice.
I went ahead and bought it anyway, just to give it a try. We loved the nutty flavor, the versatility and of course the nutritional benefits of quinoa. Next, I set out to try to find a way to buy this stuff cheaper, so we could eat it on a regular basis. Here are some tips on where to buy quinoa that have worked well for me.
I mostly end up buying quinoa in bulk. You can find it in local health food stores, and in Hispanic grocery stores. I've seen it in big barrels where you scoop out the amount you need and in two to five pound bags. Either way will be a lot less expensive than buying it in the small cardboard boxes you see at your regular grocery store.
I do still buy the boxed quinoa, if I can find a good coupon for it. Every once in a while, I come across a good coupon in my local Sunday paper. When I do, I stock up on as many boxes as I can. Keep an eye out for coupons in your own papers, or go to your grocery store and find out what brand they carry. Then visit the brand website to see if you can find some coupons there. Another option is to go to Google and do a search for the brand name and coupon or just "quinoa coupon".
Last but not least, you can find some great deals online for quinoa. Pay attention to shipping terms though. Depending on how much they charge to ship your quinoa to you that may eat up all your initial savings. I've found Amazon to be a pretty reliable source for quinoa.
As with anything, shop around and compare prices to find the best place for you to buy your quinoa. For me, the easiest and cheapest source is a local grocery store that offers quinoa in bulk. Then it's just a matter of starting to cook with this ancient South American grain. Give a few quinoa recipes a try and find some new family favorites.
Ready to learn more? I blog about all things Quinoa at [http://www.howtomakequinoa.com]http://www.HowToMakeQuinoa.com. One of the recipes I shared recently is this [http://www.howtomakequinoa.com/?recipes=quinoa-breakfast-cereal-recipe]Quinoa Breakfast Cereal.
It's quick, easy, healthy and most importantly very yummy!
Article Source: [http://EzineArticles.com/?Ways-To-Buy-Quinoa-Without-Spending-A-Fortune&id=6629149] Ways To Buy Quinoa Without Spending A Fortune
Friday, January 27, 2012
Cooking Tips - Maximize The Use of Seasonings, Herbs and Spices For A More Flavorful Healthy Diet
By [http://ezinearticles.com/?expert=Debbie_Benson]Debbie Benson
Seasonings are so important when cooking a healthy diet. There are ways you can bring out the flavor of seasonings, herbs, spices and chilies. How you cook them, when you add them and how you store them all make a difference when trying to maximize flavor.
Here are a few cooking tips:
Blooming: This is a cooking technique commonly used to maximize the flavor of heartier or spicier seasonings or spices, like chili or curry blends. In a hot pan with or without oil, you add the seasoning and let it cook or toast for a minute or two until it becomes fragrant but does not burn. Quickly add some liquid to stop the cooking process. Or, if you're cooking aromatics like onions, let the onions are soften a bit, then add the seasoning and let cook a few more minutes. This technique really helps bring out or enhance flavor, especially for soups, stews and some sauces.
Black Pepper: When is the best time to add black pepper to a recipe? Freshly ground black pepper is the key to achieving the most peppery taste. Try not to use pepper already ground in a can or shaker. The flavor difference is huge. When pepper is freshly ground, the oils in the peppercorns are fresh and potent. It also matters when you choose to add the pepper to your cooking. Generally, you will want to pepper the food prior to cooking or browning. The cooking process will mellow the pepper taste. For a stronger flavor, add more at the end of cooking. This way the pepper oils are fresh and flavorful. Add more to suit your taste.
Cayenne and ground chilies: The oils in cayenne or chilies can dry out quickly. It is important how you store them. Usually in just a few months you will notice a difference in flavor and especially the heat level. Cayenne can lose its heat pretty quickly. Store in a cool dark place like the pantry or in the cupboard. Do not store near the stove, or a window, or near humidity, such as in the refrigerator, or near a dishwasher. This storing tip goes for all seasonings.
Fresh Herbs: When is the best time to add fresh herbs? There are hearty herbs and delicate herbs. Heartier herbs like sage, rosemary, thyme, bay leaves, oregano and marjoram should be added at the beginning of the cooking process. Whole herbs or large sprigs can be added to flavor the oil or the water, at the beginning and should be removed before serving. Minced or finely chopped herbs may burn as they cook faster and should be added after the cooking process has started. For example, after the aromatics like onions have started cooking, then add the smaller bits of herbs. The more delicate herbs are parsley, cilantro, tarragon, basil and chives should be added at the last minute. These can lose their bright fresh taste and color very quickly when cooked.
Seasoning your food well is the key to the most flavorful meals. Remember, not all seasonings are created equal. Some are not very flavorful to begin with. They may not be fresh when you buy them. Some herb and spice combinations just don't taste good. Maybe the texture is too large to get into the food and seems to just sit on top. Sometimes there are fillers, artificial ingredients, preservatives, Msg and a lot of salt and sugar rather than being mostly herbs and spices. It is really important to know what is in the seasonings you are using, as this will greatly affect the taste of your food. This is especially true when you are trying to achieve a more flavorful, healthy diet.
And now for more cooking tips, recipes and seasoning information I invite you to sign up for our FREE Season It Newsletter when you visit Benson's Gourmet Seasonings at [http://www.BensonsGourmetSeasonings.com]http://BensonsGourmetSeasonings.com [http://www.BensonsGourmetSeasonings.com]Click here to get more free information about low sodium, including a low sodium diet, low sodium cooking tips, salt free seasonings, salt substitutes and low sodium recipes. You'll learn how you can use seasonings, fresh herbs, fresh fruits & vegetables, olive oil, nuts, vinegars, wine and different cooking techniques to flavor your food without adding salt and sugar. You'll find out how to get more flavor than you ever thought possible.
From Debbie Benson owner of Benson's Gourmet Seasonings with over 30 years experience promoting salt free seasonings. Loving to cook and being salt free most of my life by choice, I have learned a lot of tips and tricks to create flavor without salt and sugar that seems to be in everything these days.
Article Source: [http://EzineArticles.com/?Cooking-Tips---Maximize-The-Use-of-Seasonings,-Herbs-and-Spices-For-A-More-Flavorful-Healthy-Diet&id=6609488] Cooking Tips - Maximize The Use of Seasonings, Herbs and Spices For A More Flavorful Healthy Diet
Seasonings are so important when cooking a healthy diet. There are ways you can bring out the flavor of seasonings, herbs, spices and chilies. How you cook them, when you add them and how you store them all make a difference when trying to maximize flavor.
Here are a few cooking tips:
Blooming: This is a cooking technique commonly used to maximize the flavor of heartier or spicier seasonings or spices, like chili or curry blends. In a hot pan with or without oil, you add the seasoning and let it cook or toast for a minute or two until it becomes fragrant but does not burn. Quickly add some liquid to stop the cooking process. Or, if you're cooking aromatics like onions, let the onions are soften a bit, then add the seasoning and let cook a few more minutes. This technique really helps bring out or enhance flavor, especially for soups, stews and some sauces.
Black Pepper: When is the best time to add black pepper to a recipe? Freshly ground black pepper is the key to achieving the most peppery taste. Try not to use pepper already ground in a can or shaker. The flavor difference is huge. When pepper is freshly ground, the oils in the peppercorns are fresh and potent. It also matters when you choose to add the pepper to your cooking. Generally, you will want to pepper the food prior to cooking or browning. The cooking process will mellow the pepper taste. For a stronger flavor, add more at the end of cooking. This way the pepper oils are fresh and flavorful. Add more to suit your taste.
Cayenne and ground chilies: The oils in cayenne or chilies can dry out quickly. It is important how you store them. Usually in just a few months you will notice a difference in flavor and especially the heat level. Cayenne can lose its heat pretty quickly. Store in a cool dark place like the pantry or in the cupboard. Do not store near the stove, or a window, or near humidity, such as in the refrigerator, or near a dishwasher. This storing tip goes for all seasonings.
Fresh Herbs: When is the best time to add fresh herbs? There are hearty herbs and delicate herbs. Heartier herbs like sage, rosemary, thyme, bay leaves, oregano and marjoram should be added at the beginning of the cooking process. Whole herbs or large sprigs can be added to flavor the oil or the water, at the beginning and should be removed before serving. Minced or finely chopped herbs may burn as they cook faster and should be added after the cooking process has started. For example, after the aromatics like onions have started cooking, then add the smaller bits of herbs. The more delicate herbs are parsley, cilantro, tarragon, basil and chives should be added at the last minute. These can lose their bright fresh taste and color very quickly when cooked.
Seasoning your food well is the key to the most flavorful meals. Remember, not all seasonings are created equal. Some are not very flavorful to begin with. They may not be fresh when you buy them. Some herb and spice combinations just don't taste good. Maybe the texture is too large to get into the food and seems to just sit on top. Sometimes there are fillers, artificial ingredients, preservatives, Msg and a lot of salt and sugar rather than being mostly herbs and spices. It is really important to know what is in the seasonings you are using, as this will greatly affect the taste of your food. This is especially true when you are trying to achieve a more flavorful, healthy diet.
And now for more cooking tips, recipes and seasoning information I invite you to sign up for our FREE Season It Newsletter when you visit Benson's Gourmet Seasonings at [http://www.BensonsGourmetSeasonings.com]http://BensonsGourmetSeasonings.com [http://www.BensonsGourmetSeasonings.com]Click here to get more free information about low sodium, including a low sodium diet, low sodium cooking tips, salt free seasonings, salt substitutes and low sodium recipes. You'll learn how you can use seasonings, fresh herbs, fresh fruits & vegetables, olive oil, nuts, vinegars, wine and different cooking techniques to flavor your food without adding salt and sugar. You'll find out how to get more flavor than you ever thought possible.
From Debbie Benson owner of Benson's Gourmet Seasonings with over 30 years experience promoting salt free seasonings. Loving to cook and being salt free most of my life by choice, I have learned a lot of tips and tricks to create flavor without salt and sugar that seems to be in everything these days.
Article Source: [http://EzineArticles.com/?Cooking-Tips---Maximize-The-Use-of-Seasonings,-Herbs-and-Spices-For-A-More-Flavorful-Healthy-Diet&id=6609488] Cooking Tips - Maximize The Use of Seasonings, Herbs and Spices For A More Flavorful Healthy Diet
Wednesday, January 25, 2012
Decorate Your Cupcakes to Make Them Special
By [http://ezinearticles.com/?expert=Jan_P_Stevens]Jan P Stevens
Cupcakes are so much fun to make and once you master them, you'll be so keen to keep making them time and time again. And one of the best parts of making cupcakes is the decorating process. This is where your creativity gets to shine and your personality will be shown on the wonderful creations you make. But where to begin the decorating process? There is so much information out there about all sorts of creative ideas you could use.
There are a few things to consider when it comes to decorating your lovely cupcakes, like should they be plain or maybe add some sprinkles? Should they be formal or casual and what sort of occasion are they for, maybe a baby shower, wedding, birthday or a special celebration like an achievement at work. It's best to be creative and make your cupcakes memorable, so here are a few ideas to help you with that perfect design for your cupcakes.
What occasion are the cupcakes for?
Know what occasion your cupcakes are for. Is it Halloween, 4th of July or maybe Christmas? Depending on what occasion it is will have a big impact on the colours you should be using. For example, if it is Christmas, then festive colours would be in order like red and green. Choosing the right colours to match the occasion will make your cupcakes that bit extra special.
Get your Equipment ready
There are some tools you'll need to decorate your cupcakes well so it's important that you have them ready and also that you know how to use them. These include the piping, piping bags, frosting, fruit pieces, sprinkles, and anything else that you'll be using. Be sure to practice with the pipping bag as well as there is a technique and some practice will go a long way towards mastering the art of decorating with the piping bag.
By learning the many different piping tips, you'll be able to create that special and distinctive design that is going to help your cupcakes stand out from others.
Use your creativity
Either spice up your cupcakes as much as you want or keep it plain and simple. The choice is entirely yours on what you want to do. It's important to let your personality shine when you decorate your cupcakes and using your imagination creativity will pay big rewards in terms of the results you'll see.
No matter what occasion your cupcakes are for, there are many decorating ideas out there. By learning how to decorate your cupcakes, you'll be creating a truly memorable cupcake creation that your family and friend will love.
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/?Decorate-Your-Cupcakes-to-Make-Them-Special&id=6629176] Decorate Your Cupcakes to Make Them Special
Cupcakes are so much fun to make and once you master them, you'll be so keen to keep making them time and time again. And one of the best parts of making cupcakes is the decorating process. This is where your creativity gets to shine and your personality will be shown on the wonderful creations you make. But where to begin the decorating process? There is so much information out there about all sorts of creative ideas you could use.
There are a few things to consider when it comes to decorating your lovely cupcakes, like should they be plain or maybe add some sprinkles? Should they be formal or casual and what sort of occasion are they for, maybe a baby shower, wedding, birthday or a special celebration like an achievement at work. It's best to be creative and make your cupcakes memorable, so here are a few ideas to help you with that perfect design for your cupcakes.
What occasion are the cupcakes for?
Know what occasion your cupcakes are for. Is it Halloween, 4th of July or maybe Christmas? Depending on what occasion it is will have a big impact on the colours you should be using. For example, if it is Christmas, then festive colours would be in order like red and green. Choosing the right colours to match the occasion will make your cupcakes that bit extra special.
Get your Equipment ready
There are some tools you'll need to decorate your cupcakes well so it's important that you have them ready and also that you know how to use them. These include the piping, piping bags, frosting, fruit pieces, sprinkles, and anything else that you'll be using. Be sure to practice with the pipping bag as well as there is a technique and some practice will go a long way towards mastering the art of decorating with the piping bag.
By learning the many different piping tips, you'll be able to create that special and distinctive design that is going to help your cupcakes stand out from others.
Use your creativity
Either spice up your cupcakes as much as you want or keep it plain and simple. The choice is entirely yours on what you want to do. It's important to let your personality shine when you decorate your cupcakes and using your imagination creativity will pay big rewards in terms of the results you'll see.
No matter what occasion your cupcakes are for, there are many decorating ideas out there. By learning how to decorate your cupcakes, you'll be creating a truly memorable cupcake creation that your family and friend will love.
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/?Decorate-Your-Cupcakes-to-Make-Them-Special&id=6629176] Decorate Your Cupcakes to Make Them Special
Monday, January 23, 2012
Italian Cooking - Tips and Benefits
By [http://ezinearticles.com/?expert=Stewart_Alves]Stewart Alves
If you are aiming to reproduce the most authentic Italian cooking, you need to keep the following in mind.
Freshness of the ingredients is the first and most important requirement of authentic Italian cooking. Use high quality fresh produce. You will not need to use many ingredients; so do not settle for less than the best for the few which you do have to buy. For ingredients like tomatoes, garlic, lettuce etc always use fresh products and do not put them in refrigerator.
Pasta is the base of most Italian menus. So you need to be familiar with it. There are more than 120 different varieties of pasta. You should know how and where to use it. The most important trick is to combine the pasta with the right sauce. For example, fine spaghetti has to be combined with light sauce. Thicker the sauce, thicker should be the pasta. Full flavor sauces need to be combined with penne or shell like pasta. If the texture of the sauce is chunky, use pasta with large diameters so that they can be flavored inside out. Heavier pasta like ziti are ideal for baking.
You have a choice between fresh and dried pasta. If you are really going for the most authentic Italian cooking, you should make your own pasta at home. Otherwise, you can buy from stores where both types are available. However, fresh pasta spoils easily and should be used at once. Frozen pasta can also be used.
If you do not find a particular ingredient, use the nearest substitute. Here are some common examples
Use chicken broth instead of beer
Margarine instead of salted butter
Combination of white sugar and molasses in place of brown sugar
Bouillon cube in place of broth
Unsweetened chocolate instead of cocoa
Cottage cheese in absence of cream cheese
Agar instead of gelatin
Macadamia nuts in place of Hazel nuts
Sour cream instead of mayonnaise
And many more
Finally, combine your Italian cooking with the correct beverage to round off the experience. Different types of coffees will be highly appreciated. Choose your wine correctly.
Some benefits
If you want to enjoy the true flavors of Italian meals, you will have to take your time over it. Then only will you be able to appreciate its myriad tastes, textures and flavors. This style of eating is not only conducive to digestion, but also the total quantity eaten will be less if you take time to savor your food.
The emphasis on fresh ingredients in Italian cooking ensures that you eat food high in nutrient contents.
In a typical Italian menu, the emphasis is on vegetables. Italian cuisine will open your eyes to the vast number of ways in which veggies can be prepared. This will address the health issue of all members of the family, regardless what their age is.
So, gather your recipes and get the freshest ingredients to start your gastronomic adventure with Italian cooking.
Stewart Alves is semi-retired and spends his increased leisure time researching old time cooking recipes, healthy eating options and re-publishing out of print cookbooks and recipes. Find out more about Italian cooking and recipes at his "Best Italian Recipes" blog http://www.mybestitalianrecipes.com
Article Source: [http://EzineArticles.com/?Italian-Cooking---Tips-and-Benefits&id=6638670] Italian Cooking - Tips and Benefits
If you are aiming to reproduce the most authentic Italian cooking, you need to keep the following in mind.
Freshness of the ingredients is the first and most important requirement of authentic Italian cooking. Use high quality fresh produce. You will not need to use many ingredients; so do not settle for less than the best for the few which you do have to buy. For ingredients like tomatoes, garlic, lettuce etc always use fresh products and do not put them in refrigerator.
Pasta is the base of most Italian menus. So you need to be familiar with it. There are more than 120 different varieties of pasta. You should know how and where to use it. The most important trick is to combine the pasta with the right sauce. For example, fine spaghetti has to be combined with light sauce. Thicker the sauce, thicker should be the pasta. Full flavor sauces need to be combined with penne or shell like pasta. If the texture of the sauce is chunky, use pasta with large diameters so that they can be flavored inside out. Heavier pasta like ziti are ideal for baking.
You have a choice between fresh and dried pasta. If you are really going for the most authentic Italian cooking, you should make your own pasta at home. Otherwise, you can buy from stores where both types are available. However, fresh pasta spoils easily and should be used at once. Frozen pasta can also be used.
If you do not find a particular ingredient, use the nearest substitute. Here are some common examples
Use chicken broth instead of beer
Margarine instead of salted butter
Combination of white sugar and molasses in place of brown sugar
Bouillon cube in place of broth
Unsweetened chocolate instead of cocoa
Cottage cheese in absence of cream cheese
Agar instead of gelatin
Macadamia nuts in place of Hazel nuts
Sour cream instead of mayonnaise
And many more
Finally, combine your Italian cooking with the correct beverage to round off the experience. Different types of coffees will be highly appreciated. Choose your wine correctly.
Some benefits
If you want to enjoy the true flavors of Italian meals, you will have to take your time over it. Then only will you be able to appreciate its myriad tastes, textures and flavors. This style of eating is not only conducive to digestion, but also the total quantity eaten will be less if you take time to savor your food.
The emphasis on fresh ingredients in Italian cooking ensures that you eat food high in nutrient contents.
In a typical Italian menu, the emphasis is on vegetables. Italian cuisine will open your eyes to the vast number of ways in which veggies can be prepared. This will address the health issue of all members of the family, regardless what their age is.
So, gather your recipes and get the freshest ingredients to start your gastronomic adventure with Italian cooking.
Stewart Alves is semi-retired and spends his increased leisure time researching old time cooking recipes, healthy eating options and re-publishing out of print cookbooks and recipes. Find out more about Italian cooking and recipes at his "Best Italian Recipes" blog http://www.mybestitalianrecipes.com
Article Source: [http://EzineArticles.com/?Italian-Cooking---Tips-and-Benefits&id=6638670] Italian Cooking - Tips and Benefits
Saturday, January 21, 2012
Is It Nice To Rinse Your Rice?
By [http://ezinearticles.com/?expert=Micah_Medina]Micah Medina
If you're lucky enough to own a rice cooker, you already know how simple and effective it can be. There's nothing cooler than tossing a little rice and water in a machine and getting a hot, fluffy bowl of rice a few minutes later. But one of the most common annoyances in cooking rice with or without a machine is the rinsing process. When you're hungry, it's annoying to soak rice in a bowl and wait. What makes it even worse is never being totally sure whether you're supposed to do it in the first place. There are some people who swear by washing their rice, and other people who think it's pointless! The truth is, neither of these camps are entirely right.
Whether you need to rinse your rise depends greatly on the kind of rice you use. Usually, rice makers mill their rice to remove the husk and bran. What's left behind is that white stuff most Americans are used to! With brown rice, the husk has been removed, but the bran is still on it. That gives it a nuttier taste, a bit like the differences between white and brown rice. It's more nutritious, but it can get sticky and collect impurities during shipping. If you've got brown rice, soaking it is a must.
When shouldn't you rinse your rise? Basmati and Jasmine rices shouldn't get soaked because they've got an aromatic flavor -- and that flavor is the main reason you're spending the extra money! It's also important to note that those rices tend to have a larger grain than the standard varieties. Generally speaking, the larger the grain, the less susceptible to stickiness the rice is. This means that the benefits of rinsing basmati and jasmine rice are reduced even further.
Of course, white rice is the most common rice. Should you rinse it? Well, it depends. The United States government mandates that everyone who makes unmilled white rice has to sprinkle some vitamins on top of it to make it as nutritious as brown rice. If the rice has been "enriched" in this manner, rinsing it will actually remove those valuable nutrients. Check the bag before you make your purchase. If the rice hasn't been enriched, go ahead and rinse it -- you'll remove talcum power, glucose, and other impurities.
Keep in mind that rice that's been rinsed tends to be less sticky and has a smoother texture when cooking. Whether you're using a rice cooker or a pot, ask yourself whether you can afford to afford to lose the stuff that's on top of it.
Micah Medina is a big fan of cooking. He maintains [http://www.ricecookerreview.com]Rice Cooker Review in his free time.
Article Source: [http://EzineArticles.com/?Is-It-Nice-To-Rinse-Your-Rice?&id=6632708] Is It Nice To Rinse Your Rice?
If you're lucky enough to own a rice cooker, you already know how simple and effective it can be. There's nothing cooler than tossing a little rice and water in a machine and getting a hot, fluffy bowl of rice a few minutes later. But one of the most common annoyances in cooking rice with or without a machine is the rinsing process. When you're hungry, it's annoying to soak rice in a bowl and wait. What makes it even worse is never being totally sure whether you're supposed to do it in the first place. There are some people who swear by washing their rice, and other people who think it's pointless! The truth is, neither of these camps are entirely right.
Whether you need to rinse your rise depends greatly on the kind of rice you use. Usually, rice makers mill their rice to remove the husk and bran. What's left behind is that white stuff most Americans are used to! With brown rice, the husk has been removed, but the bran is still on it. That gives it a nuttier taste, a bit like the differences between white and brown rice. It's more nutritious, but it can get sticky and collect impurities during shipping. If you've got brown rice, soaking it is a must.
When shouldn't you rinse your rise? Basmati and Jasmine rices shouldn't get soaked because they've got an aromatic flavor -- and that flavor is the main reason you're spending the extra money! It's also important to note that those rices tend to have a larger grain than the standard varieties. Generally speaking, the larger the grain, the less susceptible to stickiness the rice is. This means that the benefits of rinsing basmati and jasmine rice are reduced even further.
Of course, white rice is the most common rice. Should you rinse it? Well, it depends. The United States government mandates that everyone who makes unmilled white rice has to sprinkle some vitamins on top of it to make it as nutritious as brown rice. If the rice has been "enriched" in this manner, rinsing it will actually remove those valuable nutrients. Check the bag before you make your purchase. If the rice hasn't been enriched, go ahead and rinse it -- you'll remove talcum power, glucose, and other impurities.
Keep in mind that rice that's been rinsed tends to be less sticky and has a smoother texture when cooking. Whether you're using a rice cooker or a pot, ask yourself whether you can afford to afford to lose the stuff that's on top of it.
Micah Medina is a big fan of cooking. He maintains [http://www.ricecookerreview.com]Rice Cooker Review in his free time.
Article Source: [http://EzineArticles.com/?Is-It-Nice-To-Rinse-Your-Rice?&id=6632708] Is It Nice To Rinse Your Rice?
Thursday, January 19, 2012
What You Have To Know About The Zojirushi NS-VGC05 Micom
By [http://ezinearticles.com/?expert=Micah_Medina]Micah Medina
Let's talk about the Zojirushi NS-VGC05 Micom. If you haven't heard of Zojirushi brand rice cookers before, listen up. These rice cookers come with a little elephant on the side (Zojirushi literally means "elephant brand" in Japanese) and have become famous for making high quality rice thanks to "fuzzy logic" technology. The NS-VGC05 Micom is a 3-cup rice cooker and warmer that's perfect for dorm rooms and live-in couples. Don't let the model number intimidate you - this cooker fits comfortably into a small kitchen and has a reasonable cooking time.
The word "Micom" stands for micro computerized. This means that the Zojirushi NS-VGC05 Micom doesn't work like simple rice cookers that will cook to a certain length and temperature regardless of how much rice or water you put in. Fuzzy logic allows a device to work out degrees of rice and water based on weight. That elevates it above a mere hot plate - it's like having someone standing over the stove for you every time you cook!
Anyone who has experienced rice cooking knows that it's best to serve the rice up as soon as it's ready to keep it from getting tough. But the Zojirushi NS-VGC05 Micom has a keep warm setting, which does a great job of keeping it fluffy for a while if you have a previous engagement. If you don't have a lot of time to spend on cooking, but still want perfect results, you can set it to start cooking your rice while you're at work and enjoy it when you get home.
This is one of the most versatile cookers out there. It doesn't have a slow cooker function like some of the larger models, but it can also cook Asian style porridge, tofu, and can even bake a little cake inside of its thick spherical inner cooking pan. If you want to stick to rise, it has rinse-free, and quick cooking settings, along with a spatula, a couple of measuring cups, and a book of charming Japanese recipes. You'll never get bored making rice with this cooker! Finally, it has an easy-to-read LCD control panel which includes a clock and timer function for cooking timed recipes.
It's important to note that this model doesn't handle brown rice that well -- you'll need the NS-LAC05 for that. Also, once in a while the collected moisture from cooking will drip into the bowl if you've left a finished bowl on warm for long enough. But those are really minor flaws. Overall, the NS-VGC05 Micom has what it takes to cook your rice perfectly ever time, and the compact size guarantees it'll never be an elephant in the room.
Micah is a passionate foodie who maintains RiceCookerReview.com. If you're looking for [http://www.ricecookerreview.com]rice cooker reviews, make sure to check it out.
Article Source: [http://EzineArticles.com/?What-You-Have-To-Know-About-The-Zojirushi-NS-VGC05-Micom&id=6632762] What You Have To Know About The Zojirushi NS-VGC05 Micom
Let's talk about the Zojirushi NS-VGC05 Micom. If you haven't heard of Zojirushi brand rice cookers before, listen up. These rice cookers come with a little elephant on the side (Zojirushi literally means "elephant brand" in Japanese) and have become famous for making high quality rice thanks to "fuzzy logic" technology. The NS-VGC05 Micom is a 3-cup rice cooker and warmer that's perfect for dorm rooms and live-in couples. Don't let the model number intimidate you - this cooker fits comfortably into a small kitchen and has a reasonable cooking time.
The word "Micom" stands for micro computerized. This means that the Zojirushi NS-VGC05 Micom doesn't work like simple rice cookers that will cook to a certain length and temperature regardless of how much rice or water you put in. Fuzzy logic allows a device to work out degrees of rice and water based on weight. That elevates it above a mere hot plate - it's like having someone standing over the stove for you every time you cook!
Anyone who has experienced rice cooking knows that it's best to serve the rice up as soon as it's ready to keep it from getting tough. But the Zojirushi NS-VGC05 Micom has a keep warm setting, which does a great job of keeping it fluffy for a while if you have a previous engagement. If you don't have a lot of time to spend on cooking, but still want perfect results, you can set it to start cooking your rice while you're at work and enjoy it when you get home.
This is one of the most versatile cookers out there. It doesn't have a slow cooker function like some of the larger models, but it can also cook Asian style porridge, tofu, and can even bake a little cake inside of its thick spherical inner cooking pan. If you want to stick to rise, it has rinse-free, and quick cooking settings, along with a spatula, a couple of measuring cups, and a book of charming Japanese recipes. You'll never get bored making rice with this cooker! Finally, it has an easy-to-read LCD control panel which includes a clock and timer function for cooking timed recipes.
It's important to note that this model doesn't handle brown rice that well -- you'll need the NS-LAC05 for that. Also, once in a while the collected moisture from cooking will drip into the bowl if you've left a finished bowl on warm for long enough. But those are really minor flaws. Overall, the NS-VGC05 Micom has what it takes to cook your rice perfectly ever time, and the compact size guarantees it'll never be an elephant in the room.
Micah is a passionate foodie who maintains RiceCookerReview.com. If you're looking for [http://www.ricecookerreview.com]rice cooker reviews, make sure to check it out.
Article Source: [http://EzineArticles.com/?What-You-Have-To-Know-About-The-Zojirushi-NS-VGC05-Micom&id=6632762] What You Have To Know About The Zojirushi NS-VGC05 Micom
Tuesday, January 17, 2012
Taking the Stress Out of Thanksgiving!
By [http://ezinearticles.com/?expert=Lynn_M._Miller]Lynn M. Miller
Every year, the same question pops up a month or even two before Thanksgiving. For many people, it's a day of rest, relaxation, heavy eating and football, but for the cook it can be the most stressful day of the year - a day that many cooks dread! How does one minimize this burden and take the stress out?
1. Don't feel like you have to impress everybody with fancy recipes. Definitely, DO NOT make something you have never made before. This is the time for the tried and true - the recipes you know are good and where you are familiar with the steps. Even recipes from famous chefs can fail and this is not the time to experiment.
2. It's a big meal and a lot for one person to take on. Don't be afraid to ask for help and even to let people bring a dish they would like to be responsible for. Let them bring things that are completed though. For example, you could ask someone to bring a sweet potato dish that just needs to be popped into the oven. This will minimize the people in the kitchen as well as breakage and mistakes.
If you are like me, however, you like to make all the dishes yourself. I don't like a lot of people in my kitchen when the purpose of the day is to get a large meal out quickly. I have too many bad memories of teams putting together a recipe and not remembering who added what. Oh, and how about the repair of the potato peel clogged garbage disposal right in the middle of the meal preparation? Trust me on this. No one really wants to come to your house and peel potatoes anyway.
So how do you make this easy? How do you take the stress out of preparing this meal? First, think about the purpose of the meal. Do you really want to send your family running for easy chairs to sleep off their food comas? Or do you want to serve a healthy meal that will give them energy and allow them to enjoy their day together?
For me, it's the latter. To do that, you just need to get back to the basics. Forget the gooey marshmallow sweet potatoes and get back to fresh, simple food. Maybe it's not so traditional, but everyone will thank you for it. The only other thing you need to do is to plan ahead. Here's a framework to guide you through the process:
Menu:
Fresh, Roasted Turkey with Delicious Stuffing and Cranberries
Parmesan Mashed Potatoes
Baked Sweet Potatoes
Fresh, steamed vegetable
Fruit pies with ice cream
Beverages
Up to one month before:
1. If you want to have a fresh turkey, order it. If you want a frozen turkey, buy it and keep it frozen.
2. On a day when you have plenty of time, make your pies. Only make fruit pies because you can freeze them baked or unbaked. I suggest baking them first because then dessert is completely finished and more importantly, on this day there is usually not enough oven space to do everything at the last minute.
3. Plan your centerpiece. Use decorative things that can be set out in advance. No fresh flowers.
One week before: Do all of your food shopping, except for fresh rolls. Make sure you have enough coffee and tea. Buy cranberries already prepared.
Three days before:
1. If your turkey is frozen, take it out of the freezer and put it in the refrigerator. It will need this much time to thaw.
Two days before:
1. Completely set the table, centerpiece and all.
2. Plan where you are going to set up your buffet. Plan what platters and serving dishes you are going to use and set them on the buffet. This is the time to think about what will be where and what it's going to look like.
3. Set dessert plates, coffee and tea cups and creamer and sugar vessels out where they are handy but not in the way.
One day before:
1. Get your fresh rolls at the bakery. Do not refrigerate them. It increases staling. Keep them in a paper bag on the counter. If you do not want to bake pies, just buy them at this time.
2. Make your mashed potatoes. Mix in some grated Parmesan Cheese. Put them in a casserole dish. Cover and refrigerate.
3. You do not have to have both, but if you want also to have sweet potatoes, prepare them for baking. Wash the whole potatoes, Rub with butter, sprinkle them with salt and pepper and wrap them in foil. Place them in the dish you plan to bake them in and refrigerate them.
4. Make your stuffing, but do not put it in the bird ahead of time. (It will generate too much bacteria and could cause people to get sick. This is a really big no no.) Put it in a large baking dish. Cover it and refrigerate it.
Thanksgiving Morning:
1. Take out your pies and set them on the counter (fruit pies only).
2. Turn your oven on to preheat it to 425 degrees F.
3. Put butter in its serving dish on the table so it will have time to come to room temperature.
4. Wash your turkey off and pat it dry. Put it in a large pan. Brush it with olive oil. Sprinkle it with salt and pepper. (If you have a nice rub, rub it on the skin and omit the salt and pepper.) Put your turkey in the oven.
NOTE: If you want to save yourself a ton of time and have your meal served hot, don't stuff it at all. Use chicken or turkey broth when you prepare the stuffing as well as lots of onion, celery and butter. Put something crunchy in there, like water chestnuts or chopped chestnuts and/or nuts. Of course, the stuffing has to have a fair amount of butter if it's going to be good, but this is your only indulgence in the meal itself. If your stuffing is moist enough, it honestly won't taste that different if you bake it separately.
You should cook your turkey to 165 degrees F for it to be safe to eat. Check the dark meat because it cooks slower than the white meat. An expected cooking time should be on the package or on a tag attached to the bird. Add a half hour just to be safe, then work backward from your serving time and start the turkey then. Generally, you will want to plan 15 minutes of cooking time per pound. If it gets done a little early, you can always turn off your oven and leave it in there a little longer if you need to. So start your turkey at 425 and then after about 45 minutes you can reduce it to 350. If your turkey browns too quickly, cover it with foil and continue cooking.
5. Wash and prepare your vegetables for cooking. Put them in the top of your steamer.
One hour before the meal, begin the final preparations:
6. Bake the sweet potatoes in a preheated oven at 425 degrees F for one about an hour.
7. Bake the stuffing and mashed potatoes, covered for 45 minutes at 350 degrees. Remove the foil for the last ten minutes.
8. Steam a fresh vegetable, for example, broccoli.
9. There will be people standing around wanting to help, so give them jobs they can't screw up and you don't have to supervise. Have someone else pour water into the glasses on the table. If you are having wine, have someone else open it. This same person can offer it after people sit down. Have someone else put the rolls in the basket and put them on the table. Delegate someone to carve the turkey, someone to move the vegetable and potatoes into their serving dishes. Have someone else round up the people and organize where they should sit. The key is to give people specific responsibilities. That way they will feel great about helping, they won't be in each other's way and everything will get done. Someone can also help you later on to serve dessert, coffee, tea, etc. You get the gist of this. Let them spoon, pour, serve and clean up, but not cook!
10. Sit down together, be thankful and enjoy your meal!
Chef Lynn M. Miller, Author, Teacher and Host of the Flavor Secrets Television Show http://www.flavorsecrets.com
At this site, you will find information about cooking classes in the Detroit area that cater to fun loving cooks. There are also great tools, like conversion tables and cooking temperature guides! Use the site to ask Chef Lynn cooking questions.
You will also find information about Chef Lynn's cookbook: Flavor Secrets: Back to the Basics. The book contains loads of professional tips that show home cooks how to build flavor like professionals. Recipes are easy, tasty and beautiful. Color photographs show you the finished product.
To view her television show, follow this link: http://www.bloomfieldtwp.org/Services/cable/Videos/FlavorSecrets.htm
Article Source: [http://EzineArticles.com/?Taking-the-Stress-Out-of-Thanksgiving!&id=6636547] Taking the Stress Out of Thanksgiving!
Every year, the same question pops up a month or even two before Thanksgiving. For many people, it's a day of rest, relaxation, heavy eating and football, but for the cook it can be the most stressful day of the year - a day that many cooks dread! How does one minimize this burden and take the stress out?
1. Don't feel like you have to impress everybody with fancy recipes. Definitely, DO NOT make something you have never made before. This is the time for the tried and true - the recipes you know are good and where you are familiar with the steps. Even recipes from famous chefs can fail and this is not the time to experiment.
2. It's a big meal and a lot for one person to take on. Don't be afraid to ask for help and even to let people bring a dish they would like to be responsible for. Let them bring things that are completed though. For example, you could ask someone to bring a sweet potato dish that just needs to be popped into the oven. This will minimize the people in the kitchen as well as breakage and mistakes.
If you are like me, however, you like to make all the dishes yourself. I don't like a lot of people in my kitchen when the purpose of the day is to get a large meal out quickly. I have too many bad memories of teams putting together a recipe and not remembering who added what. Oh, and how about the repair of the potato peel clogged garbage disposal right in the middle of the meal preparation? Trust me on this. No one really wants to come to your house and peel potatoes anyway.
So how do you make this easy? How do you take the stress out of preparing this meal? First, think about the purpose of the meal. Do you really want to send your family running for easy chairs to sleep off their food comas? Or do you want to serve a healthy meal that will give them energy and allow them to enjoy their day together?
For me, it's the latter. To do that, you just need to get back to the basics. Forget the gooey marshmallow sweet potatoes and get back to fresh, simple food. Maybe it's not so traditional, but everyone will thank you for it. The only other thing you need to do is to plan ahead. Here's a framework to guide you through the process:
Menu:
Fresh, Roasted Turkey with Delicious Stuffing and Cranberries
Parmesan Mashed Potatoes
Baked Sweet Potatoes
Fresh, steamed vegetable
Fruit pies with ice cream
Beverages
Up to one month before:
1. If you want to have a fresh turkey, order it. If you want a frozen turkey, buy it and keep it frozen.
2. On a day when you have plenty of time, make your pies. Only make fruit pies because you can freeze them baked or unbaked. I suggest baking them first because then dessert is completely finished and more importantly, on this day there is usually not enough oven space to do everything at the last minute.
3. Plan your centerpiece. Use decorative things that can be set out in advance. No fresh flowers.
One week before: Do all of your food shopping, except for fresh rolls. Make sure you have enough coffee and tea. Buy cranberries already prepared.
Three days before:
1. If your turkey is frozen, take it out of the freezer and put it in the refrigerator. It will need this much time to thaw.
Two days before:
1. Completely set the table, centerpiece and all.
2. Plan where you are going to set up your buffet. Plan what platters and serving dishes you are going to use and set them on the buffet. This is the time to think about what will be where and what it's going to look like.
3. Set dessert plates, coffee and tea cups and creamer and sugar vessels out where they are handy but not in the way.
One day before:
1. Get your fresh rolls at the bakery. Do not refrigerate them. It increases staling. Keep them in a paper bag on the counter. If you do not want to bake pies, just buy them at this time.
2. Make your mashed potatoes. Mix in some grated Parmesan Cheese. Put them in a casserole dish. Cover and refrigerate.
3. You do not have to have both, but if you want also to have sweet potatoes, prepare them for baking. Wash the whole potatoes, Rub with butter, sprinkle them with salt and pepper and wrap them in foil. Place them in the dish you plan to bake them in and refrigerate them.
4. Make your stuffing, but do not put it in the bird ahead of time. (It will generate too much bacteria and could cause people to get sick. This is a really big no no.) Put it in a large baking dish. Cover it and refrigerate it.
Thanksgiving Morning:
1. Take out your pies and set them on the counter (fruit pies only).
2. Turn your oven on to preheat it to 425 degrees F.
3. Put butter in its serving dish on the table so it will have time to come to room temperature.
4. Wash your turkey off and pat it dry. Put it in a large pan. Brush it with olive oil. Sprinkle it with salt and pepper. (If you have a nice rub, rub it on the skin and omit the salt and pepper.) Put your turkey in the oven.
NOTE: If you want to save yourself a ton of time and have your meal served hot, don't stuff it at all. Use chicken or turkey broth when you prepare the stuffing as well as lots of onion, celery and butter. Put something crunchy in there, like water chestnuts or chopped chestnuts and/or nuts. Of course, the stuffing has to have a fair amount of butter if it's going to be good, but this is your only indulgence in the meal itself. If your stuffing is moist enough, it honestly won't taste that different if you bake it separately.
You should cook your turkey to 165 degrees F for it to be safe to eat. Check the dark meat because it cooks slower than the white meat. An expected cooking time should be on the package or on a tag attached to the bird. Add a half hour just to be safe, then work backward from your serving time and start the turkey then. Generally, you will want to plan 15 minutes of cooking time per pound. If it gets done a little early, you can always turn off your oven and leave it in there a little longer if you need to. So start your turkey at 425 and then after about 45 minutes you can reduce it to 350. If your turkey browns too quickly, cover it with foil and continue cooking.
5. Wash and prepare your vegetables for cooking. Put them in the top of your steamer.
One hour before the meal, begin the final preparations:
6. Bake the sweet potatoes in a preheated oven at 425 degrees F for one about an hour.
7. Bake the stuffing and mashed potatoes, covered for 45 minutes at 350 degrees. Remove the foil for the last ten minutes.
8. Steam a fresh vegetable, for example, broccoli.
9. There will be people standing around wanting to help, so give them jobs they can't screw up and you don't have to supervise. Have someone else pour water into the glasses on the table. If you are having wine, have someone else open it. This same person can offer it after people sit down. Have someone else put the rolls in the basket and put them on the table. Delegate someone to carve the turkey, someone to move the vegetable and potatoes into their serving dishes. Have someone else round up the people and organize where they should sit. The key is to give people specific responsibilities. That way they will feel great about helping, they won't be in each other's way and everything will get done. Someone can also help you later on to serve dessert, coffee, tea, etc. You get the gist of this. Let them spoon, pour, serve and clean up, but not cook!
10. Sit down together, be thankful and enjoy your meal!
Chef Lynn M. Miller, Author, Teacher and Host of the Flavor Secrets Television Show http://www.flavorsecrets.com
At this site, you will find information about cooking classes in the Detroit area that cater to fun loving cooks. There are also great tools, like conversion tables and cooking temperature guides! Use the site to ask Chef Lynn cooking questions.
You will also find information about Chef Lynn's cookbook: Flavor Secrets: Back to the Basics. The book contains loads of professional tips that show home cooks how to build flavor like professionals. Recipes are easy, tasty and beautiful. Color photographs show you the finished product.
To view her television show, follow this link: http://www.bloomfieldtwp.org/Services/cable/Videos/FlavorSecrets.htm
Article Source: [http://EzineArticles.com/?Taking-the-Stress-Out-of-Thanksgiving!&id=6636547] Taking the Stress Out of Thanksgiving!
Sunday, January 15, 2012
The Five Fundamental Varieties Of Rice
By [http://ezinearticles.com/?expert=Micah_Medina]Micah Medina
Rice comes in plenty of varieties -- and one of the coolest things about rice is the unique taste and flavor that each variety of rice brings to the table. Some are chewy, some are nutty, some smell delicious, and all of them are special in their own way. Just as importantly, they possess subtly different applications in cooking. Some people assume that there are only a couple kinds of rice, but the variety is remarkable! If you know the differences in texture and flavor, it'll skyrocket your skill in the kitchen. There are over 40,000 varieties of rice in the world, but it would be impossible to point all of them out in one article. Here are five varieties that every food lover should know about.
1. Milled (White) Rice
This is the most basic American rice. Plenty of people don't think about how their rice gets from the ground to their plate. When it's harvested, it has an inedible husk, along with two outer layers, the bran and germ. White rice goes through a process called milling that strips all that excess stuff and leaves the inner layer intact. This stuff is awesome in the same way that tofu is -- it soaks up the flavors next to it and goes wonderfully with virtually any dish. There are some who are concerned about the nutrition content of white rice - but the "enriched" variety has all the vitamin content of brown with the same classic white taste.
2. Brown Rice
Brown rice contains the entire grain, minus the husk of course. It's got the entire outer bran and germ, which gives it a bit of a richer texture. Brown rice has more vitamins than white, but it also has more natural oils. That makes it easier for it to collect impurities and go bad over time, so you've got to take care to store it in a cool place and rinse it before you cook it.
3. Parboiled Rice
Parboiled rice is a bit of a cross between white and brown rice. It's steam-cooked before the milling process in an effort to bake in some of the nutrition. It's usually a little darker than white and is a perfect fit if you want something that's both fluffy and firm enough to stay separate when cooking. This kind of rice is also called converted sometimes, depending on where you live.
4. Aromatic Rice
They've all got a great smell that's like roasted peanuts and a soft, chewy texture. Jasmine rice is a long grain rice, usually originating in Thailand. Calrose is a rice developed in California to compete with Japan's traditional sushi rice. Basmati rice is an aged rice grown in India and Pakistan that doesn't absorb moisture as quickly as the traditional American makes.
5. Wild Rice
Technically, this stuff is a type of grass and a distant relative of the rice we know and love. They're more of a grass, but they're very tasty with a woody texture. This stuff makes a good substitute for rice or potatoes when you're cooking.
There are many other types of rice out there, not to mention broken rice and rice flour, both of which can be very useful under the right circumstances. But hopefully, this article will serve as a perfect primer as you learn more about cooking flawless rice.
Micah Medina is a food fanatic who maintains RiceCookerReview.com - a resource for anyone interested in [http://www.ricecookerreview.com]rice cooker reviews and general cooking advice.
Article Source: [http://EzineArticles.com/?The-Five-Fundamental-Varieties-Of-Rice&id=6633385] The Five Fundamental Varieties Of Rice
Rice comes in plenty of varieties -- and one of the coolest things about rice is the unique taste and flavor that each variety of rice brings to the table. Some are chewy, some are nutty, some smell delicious, and all of them are special in their own way. Just as importantly, they possess subtly different applications in cooking. Some people assume that there are only a couple kinds of rice, but the variety is remarkable! If you know the differences in texture and flavor, it'll skyrocket your skill in the kitchen. There are over 40,000 varieties of rice in the world, but it would be impossible to point all of them out in one article. Here are five varieties that every food lover should know about.
1. Milled (White) Rice
This is the most basic American rice. Plenty of people don't think about how their rice gets from the ground to their plate. When it's harvested, it has an inedible husk, along with two outer layers, the bran and germ. White rice goes through a process called milling that strips all that excess stuff and leaves the inner layer intact. This stuff is awesome in the same way that tofu is -- it soaks up the flavors next to it and goes wonderfully with virtually any dish. There are some who are concerned about the nutrition content of white rice - but the "enriched" variety has all the vitamin content of brown with the same classic white taste.
2. Brown Rice
Brown rice contains the entire grain, minus the husk of course. It's got the entire outer bran and germ, which gives it a bit of a richer texture. Brown rice has more vitamins than white, but it also has more natural oils. That makes it easier for it to collect impurities and go bad over time, so you've got to take care to store it in a cool place and rinse it before you cook it.
3. Parboiled Rice
Parboiled rice is a bit of a cross between white and brown rice. It's steam-cooked before the milling process in an effort to bake in some of the nutrition. It's usually a little darker than white and is a perfect fit if you want something that's both fluffy and firm enough to stay separate when cooking. This kind of rice is also called converted sometimes, depending on where you live.
4. Aromatic Rice
They've all got a great smell that's like roasted peanuts and a soft, chewy texture. Jasmine rice is a long grain rice, usually originating in Thailand. Calrose is a rice developed in California to compete with Japan's traditional sushi rice. Basmati rice is an aged rice grown in India and Pakistan that doesn't absorb moisture as quickly as the traditional American makes.
5. Wild Rice
Technically, this stuff is a type of grass and a distant relative of the rice we know and love. They're more of a grass, but they're very tasty with a woody texture. This stuff makes a good substitute for rice or potatoes when you're cooking.
There are many other types of rice out there, not to mention broken rice and rice flour, both of which can be very useful under the right circumstances. But hopefully, this article will serve as a perfect primer as you learn more about cooking flawless rice.
Micah Medina is a food fanatic who maintains RiceCookerReview.com - a resource for anyone interested in [http://www.ricecookerreview.com]rice cooker reviews and general cooking advice.
Article Source: [http://EzineArticles.com/?The-Five-Fundamental-Varieties-Of-Rice&id=6633385] The Five Fundamental Varieties Of Rice
Friday, January 13, 2012
The Deadly Mistake That Will Ruin Your Rice
By [http://ezinearticles.com/?expert=Micah_Medina]Micah Medina
One of the things that can destroy a budding chef's hope in ever making fluffy, perfect rice is undercooking. When rice comes out hard, crunchy and tasteless despite your best efforts, it's easy to get discouraged or quit making rice altogether. And if you've bought an inexpensive rice cooker hoping it would solve your problem, it can be mystifying when the rice comes out as bad as it ever did. How do you solve this problem?
The answer is all about science! Rice absorbs water until it reaches its saturation point, which is why it fluffs up when you boil it. If there isn't enough water in the pot, the rice will absorb the water until there isn't any left. The resulting rice will be undercooked, and taste more like little pellets than the stuff you get at a restaurant. More water means more fluff! But if you add too much water the rice is going to get waterlogged, break down, and taste like paste.
Proper proportions are important! In my experience about 1.5 cups of water to 1 cup of rice is perfect. If you're a college student and don't own the most basic of cooking utensils, try this handy trick - put the rice you want in the pot and gently rest your finger on the rice pile. Then add water until the water level rises to your first knuckle. Cook it normally, and you should be safe. This process is simpler if you own a rice cooker. Follow the directions very carefully and check the markings on the side of the pot.
Once the rice is finished, don't just take it off the heat and serve it. Let it rest for about five minutes so the water can stabilize, especially if you're using a rice cooker. You've got to complete the cooking process and let the moisture stabilize. Popcorn and eggs work the same way. This process doesn't take long, but it's worth it.
Most of all, you've got to be willing to practice. Making rice seems simple if you've used a rice cooker all your life, or you've seen your parents make it in a pot - it the fact of the matter is that cooking perfect rice is an acquired skill just like any other kind of cooking. Rice isn't very expensive, so if you ruin a couple of batches, think of it as a learning experience.
There's no reason to throw away your dream of making restaurant quality rice. If you've got the proper knowledge and patience, making hot, fluffy rice is a snap.
Micah Medina is a passionate foodie who loves helping people make healthy and delicious food. He maintains RiceCookerReview.com, a site that gives [http://www.ricecookerreview.com]rice cooker reviews, recipes and advice.
Article Source: [http://EzineArticles.com/?The-Deadly-Mistake-That-Will-Ruin-Your-Rice&id=6632875] The Deadly Mistake That Will Ruin Your Rice
One of the things that can destroy a budding chef's hope in ever making fluffy, perfect rice is undercooking. When rice comes out hard, crunchy and tasteless despite your best efforts, it's easy to get discouraged or quit making rice altogether. And if you've bought an inexpensive rice cooker hoping it would solve your problem, it can be mystifying when the rice comes out as bad as it ever did. How do you solve this problem?
The answer is all about science! Rice absorbs water until it reaches its saturation point, which is why it fluffs up when you boil it. If there isn't enough water in the pot, the rice will absorb the water until there isn't any left. The resulting rice will be undercooked, and taste more like little pellets than the stuff you get at a restaurant. More water means more fluff! But if you add too much water the rice is going to get waterlogged, break down, and taste like paste.
Proper proportions are important! In my experience about 1.5 cups of water to 1 cup of rice is perfect. If you're a college student and don't own the most basic of cooking utensils, try this handy trick - put the rice you want in the pot and gently rest your finger on the rice pile. Then add water until the water level rises to your first knuckle. Cook it normally, and you should be safe. This process is simpler if you own a rice cooker. Follow the directions very carefully and check the markings on the side of the pot.
Once the rice is finished, don't just take it off the heat and serve it. Let it rest for about five minutes so the water can stabilize, especially if you're using a rice cooker. You've got to complete the cooking process and let the moisture stabilize. Popcorn and eggs work the same way. This process doesn't take long, but it's worth it.
Most of all, you've got to be willing to practice. Making rice seems simple if you've used a rice cooker all your life, or you've seen your parents make it in a pot - it the fact of the matter is that cooking perfect rice is an acquired skill just like any other kind of cooking. Rice isn't very expensive, so if you ruin a couple of batches, think of it as a learning experience.
There's no reason to throw away your dream of making restaurant quality rice. If you've got the proper knowledge and patience, making hot, fluffy rice is a snap.
Micah Medina is a passionate foodie who loves helping people make healthy and delicious food. He maintains RiceCookerReview.com, a site that gives [http://www.ricecookerreview.com]rice cooker reviews, recipes and advice.
Article Source: [http://EzineArticles.com/?The-Deadly-Mistake-That-Will-Ruin-Your-Rice&id=6632875] The Deadly Mistake That Will Ruin Your Rice
Wednesday, January 11, 2012
Useful Techniques and Tips In Baking Potatoes
By [http://ezinearticles.com/?expert=Clance_Lee]Clance Lee
One of the most enticing and evocative kitchen smells is that of the baked potato. Its association with childhood and most particularly with Bonfire Night keeps it forever as something of a treat. It remains too a comfort food but one that can be transformed daily with a different stuffing.
The jacket potato is The Great Standby and The Complete Meal. Treated simply with a pinch of salt and a generous dollop of butter its a pauper's supper fit for a king. With a liberal grating of mature Cheddar cheese is even better. After Christmas it really comes into its own. When served with pickles, a couple of crunchy baked potatoes make the prospect of unlimited cold turkey almost seem attractive.
In France they call the jacket potato pommes de terre au four - au four for short - or most often robe de chambre, a corruption of the original robe des champs (of the fields), meaning in their skins as they were grown. Many French chefs use the flesh of potatoes for making pommes pur�e because the steam-cooking makes for dry potato flesh. It also breaks down the flesh of their waxy potato varieties.
Perhaps because the French don't go in for the mealy variety of potato which is best suited to baking, their potatoes tend to be elaborately stuffed. These potatoes are usually called pommes de terre farcies. They are prepared by partial baking then the flesh is scooped out, mixed with the stuffing and returned for a final baking. The potato becomes a vehicle for very fanciful combinations and is a very different animal from the potato baked in the embers of the dying bonfire.
The secret of perfect baked potatoes is to put the potatoes into a very hot oven; from 400-425F/200-220C/gas mark 7) and to cook them for a minimum of 1 hour. The exact length of time depends on the size of the potato and the number of potatoes being cooked - they will take longer the more there are. Any variety of potato will taste good baked but mealy varieties are best. The starch expands under the intense heat and the potato becomes fluffy on the inside and with a nice crisp skin: the combination that makes the potato such a delight. Some people rub salt or oil into the washed skin to make it crispy but I rather like the nutty flavour that is most prevalent if the skin is merely washed. Also good is the burnt flesh edge of halved potatoes. If you favour a soft skin, wrap the potato in foil.
To allow the steam to escape cut the potato with a cross or prick it a few times with a fork. Potatoes can be partially cooked in advance and finished to order, this is especially useful to remember when providing baked potatoes for a party. In fact in his delightful Cooking In Ten Minutes Edouard de Pomiane recommends keeping a stock of baked potatoes for making instant meals.
BEST VARIETIES FOR BAKING
With the exception of Marks and Spencer's potatoes, avoid those over-sized polythene and expanded polystyrene-wrapped baking potatoes now on every supermarket shelf. The following floury varieties are the best: Cara, Desiree, Mans Piper, Pentland Squire, Pentland Crown and Pentland Dell, Willa, Romano, King Edward and Golden Wonder. A 7 oz (200 g) potato served with a modest amount of butter or sunflower margarine has approximately 170 calories. Contrary to popular belief, baked potatoes are not overly fattening; it's the topping or the filling that's the culprit!
Interested to start your own baking? Try this rel=nofollow [http://www.allvegetablerecipes.com/baked-sweet-potato-cooking/basic-baked-potato-recipe.php]Basic Baked Potato recipe and I am sure you would find it so simple to do!
Find out more things about Vegetable Recipes and Cooking Tips. Check out [http://www.allvegetablerecipes.com]All Vegetable Recipes for more information.
Article Source: [http://EzineArticles.com/?Useful-Techniques-and-Tips-In-Baking-Potatoes&id=6617810] Useful Techniques and Tips In Baking Potatoes
One of the most enticing and evocative kitchen smells is that of the baked potato. Its association with childhood and most particularly with Bonfire Night keeps it forever as something of a treat. It remains too a comfort food but one that can be transformed daily with a different stuffing.
The jacket potato is The Great Standby and The Complete Meal. Treated simply with a pinch of salt and a generous dollop of butter its a pauper's supper fit for a king. With a liberal grating of mature Cheddar cheese is even better. After Christmas it really comes into its own. When served with pickles, a couple of crunchy baked potatoes make the prospect of unlimited cold turkey almost seem attractive.
In France they call the jacket potato pommes de terre au four - au four for short - or most often robe de chambre, a corruption of the original robe des champs (of the fields), meaning in their skins as they were grown. Many French chefs use the flesh of potatoes for making pommes pur�e because the steam-cooking makes for dry potato flesh. It also breaks down the flesh of their waxy potato varieties.
Perhaps because the French don't go in for the mealy variety of potato which is best suited to baking, their potatoes tend to be elaborately stuffed. These potatoes are usually called pommes de terre farcies. They are prepared by partial baking then the flesh is scooped out, mixed with the stuffing and returned for a final baking. The potato becomes a vehicle for very fanciful combinations and is a very different animal from the potato baked in the embers of the dying bonfire.
The secret of perfect baked potatoes is to put the potatoes into a very hot oven; from 400-425F/200-220C/gas mark 7) and to cook them for a minimum of 1 hour. The exact length of time depends on the size of the potato and the number of potatoes being cooked - they will take longer the more there are. Any variety of potato will taste good baked but mealy varieties are best. The starch expands under the intense heat and the potato becomes fluffy on the inside and with a nice crisp skin: the combination that makes the potato such a delight. Some people rub salt or oil into the washed skin to make it crispy but I rather like the nutty flavour that is most prevalent if the skin is merely washed. Also good is the burnt flesh edge of halved potatoes. If you favour a soft skin, wrap the potato in foil.
To allow the steam to escape cut the potato with a cross or prick it a few times with a fork. Potatoes can be partially cooked in advance and finished to order, this is especially useful to remember when providing baked potatoes for a party. In fact in his delightful Cooking In Ten Minutes Edouard de Pomiane recommends keeping a stock of baked potatoes for making instant meals.
BEST VARIETIES FOR BAKING
With the exception of Marks and Spencer's potatoes, avoid those over-sized polythene and expanded polystyrene-wrapped baking potatoes now on every supermarket shelf. The following floury varieties are the best: Cara, Desiree, Mans Piper, Pentland Squire, Pentland Crown and Pentland Dell, Willa, Romano, King Edward and Golden Wonder. A 7 oz (200 g) potato served with a modest amount of butter or sunflower margarine has approximately 170 calories. Contrary to popular belief, baked potatoes are not overly fattening; it's the topping or the filling that's the culprit!
Interested to start your own baking? Try this rel=nofollow [http://www.allvegetablerecipes.com/baked-sweet-potato-cooking/basic-baked-potato-recipe.php]Basic Baked Potato recipe and I am sure you would find it so simple to do!
Find out more things about Vegetable Recipes and Cooking Tips. Check out [http://www.allvegetablerecipes.com]All Vegetable Recipes for more information.
Article Source: [http://EzineArticles.com/?Useful-Techniques-and-Tips-In-Baking-Potatoes&id=6617810] Useful Techniques and Tips In Baking Potatoes
Monday, January 9, 2012
Halloween Cake Decorating Ideas
By [http://ezinearticles.com/?expert=Graham_Rowbottom]Graham Rowbottom
Halloween is a fabulous theme for cake decorating as it allows you to really let your imagination go wild. In fact, the scarier and more gruesome your Halloween cake decorations, the better!
Whether you are throwing a Halloween party or just want to liven up your children's tea, there is a bewitching array of edible and non-edible Halloween cake decorations and products available in the shops and online. These range from scary ghouls, witches and bats to pumpkins, spiders and realistic-looking eyeballs. Some of these even glow in the dark, allowing you to really vamp up your cakes, cookies or cupcakes!
Readymade options
If you're short on time or inspiration, you can get your Halloween cake decorating off to a flying start with some readymade items. Pop to the shops for some plain iced fairy cakes or cupcakes, and then customise them with one or more of the following decorations:
Shaped sugarcraft figures or plaques that make ideal cupcake toppers
Re-useable plastic bats, spider rings or "Happy Halloween" greetings on sticks for inserting into the sponge
Edible eyeballs: these really are the ultimate sweet treat and guaranteed to get a reaction!
Do-it-yourself
But, if time permits and you're feeling creative, why not have a go at making your own Halloween cake decorations from scratch? With the right products and a bit of imagination it is easy to achieve some fabulous results. You can even add to the fun - and the mess - by getting the children involved too!
Before you start, you will need to round up a selection of ingredients and equipment to help you with your DIY Halloween cake decorating. A few suggestions are:
Black, white or orange ready to roll sugar paste; just mix black and white if you want grey
Plastic cutters in traditional Halloween shapes like bats, pumpkins, ghosts and cats. Try to find ones with comfort grips as these make cutting of cookie dough, icing or sugar paste safe and easy - even for little hands
Edible black or silver lustre spray for covering individual cakes or one large sponge
Easy-to-use, colourful sprinkle decorations such as glitter flakes, sugar strands or sugar balls for adding a touch of magic
Once you've finished rolling, cutting, sprinkling or spraying, don't forget to complete the look with Halloween themed baking cases, candles or ribbon. Then add the finishing touch to your Halloween festivities by scattering some bat or pumpkin confetti over the party table. Happy Halloween!
For a wide selection of quality Halloween cake decorations, visit http://www.craftcompany.co.uk/occasions/halloween.html - the UK's leading supplier of cake decorations and cupcake products. Or check out this useful guide on how to make a Halloween Castle Cake and Cupcakes. [link to [http://www.craftcompany.co.uk/useful-pages/guides-videos/make-a-halloween-castle-cake-and-cupcakes.html]http://www.craftcompany.co.uk/useful-pages/guides-videos/make-a-halloween-castle-cake-and-cupcakes.html ]
Article Source: [http://EzineArticles.com/?Halloween-Cake-Decorating-Ideas&id=6636261] Halloween Cake Decorating Ideas
Halloween is a fabulous theme for cake decorating as it allows you to really let your imagination go wild. In fact, the scarier and more gruesome your Halloween cake decorations, the better!
Whether you are throwing a Halloween party or just want to liven up your children's tea, there is a bewitching array of edible and non-edible Halloween cake decorations and products available in the shops and online. These range from scary ghouls, witches and bats to pumpkins, spiders and realistic-looking eyeballs. Some of these even glow in the dark, allowing you to really vamp up your cakes, cookies or cupcakes!
Readymade options
If you're short on time or inspiration, you can get your Halloween cake decorating off to a flying start with some readymade items. Pop to the shops for some plain iced fairy cakes or cupcakes, and then customise them with one or more of the following decorations:
Shaped sugarcraft figures or plaques that make ideal cupcake toppers
Re-useable plastic bats, spider rings or "Happy Halloween" greetings on sticks for inserting into the sponge
Edible eyeballs: these really are the ultimate sweet treat and guaranteed to get a reaction!
Do-it-yourself
But, if time permits and you're feeling creative, why not have a go at making your own Halloween cake decorations from scratch? With the right products and a bit of imagination it is easy to achieve some fabulous results. You can even add to the fun - and the mess - by getting the children involved too!
Before you start, you will need to round up a selection of ingredients and equipment to help you with your DIY Halloween cake decorating. A few suggestions are:
Black, white or orange ready to roll sugar paste; just mix black and white if you want grey
Plastic cutters in traditional Halloween shapes like bats, pumpkins, ghosts and cats. Try to find ones with comfort grips as these make cutting of cookie dough, icing or sugar paste safe and easy - even for little hands
Edible black or silver lustre spray for covering individual cakes or one large sponge
Easy-to-use, colourful sprinkle decorations such as glitter flakes, sugar strands or sugar balls for adding a touch of magic
Once you've finished rolling, cutting, sprinkling or spraying, don't forget to complete the look with Halloween themed baking cases, candles or ribbon. Then add the finishing touch to your Halloween festivities by scattering some bat or pumpkin confetti over the party table. Happy Halloween!
For a wide selection of quality Halloween cake decorations, visit http://www.craftcompany.co.uk/occasions/halloween.html - the UK's leading supplier of cake decorations and cupcake products. Or check out this useful guide on how to make a Halloween Castle Cake and Cupcakes. [link to [http://www.craftcompany.co.uk/useful-pages/guides-videos/make-a-halloween-castle-cake-and-cupcakes.html]http://www.craftcompany.co.uk/useful-pages/guides-videos/make-a-halloween-castle-cake-and-cupcakes.html ]
Article Source: [http://EzineArticles.com/?Halloween-Cake-Decorating-Ideas&id=6636261] Halloween Cake Decorating Ideas
Saturday, January 7, 2012
Italian Food Products - Bringing Change to Your Home Cooked Meals
By [http://ezinearticles.com/?expert=Larry_McBride]Larry McBride
Children's diet is a big concern among parents. Once these kids grow up, everything becomes even more complicated as children begin to prefer certain food according to their tastes. If your family is constantly arguing about what meals to prepare, maybe you should try Italian food products for a change.
Novelty is key to adding zest to your life and food is a surefire way to deliver a much-needed change. Besides, a few food experiments from time to time can open up your world to a completely new cuisine. If you're ready to try your luck, here are some ingredients you should consider.
Olive oil
Olive oil is a staple Italian ingredient in many recipes. In fact, many people claim that they cannot quite distinguish that what they are eating is an Italian food product if oil was used in cooking it.
The oil is a primary staple for all day cooking. Breakfast can consist of bell pepper fried in olive oil and served with bread. As an appetizer, you can choose your favorite bread and match this with a small dish of oil on the side. You can also choose to mix it with vinegar as a dressing for a tasty salad.
Lunch and dinner can have you using olive oil in your meals as an Italian ingredient. Of course, it will not hurt to cook an authentic Italian recipe that will make full use of the oil. For example, consider making chicken marsala for lunch and preparing Italian meatballs for dinner. If these dishes sound too time-consuming to make, why not buy imported sausages from Italy and have this fried in olive oil? This way you still partake of an authentic Italian food product.
Pasta
When people imagine pasta as an Italian ingredient, many simply associate this with the long thin noodles used in cooking spaghetti. In truth, pasta goes beyond these noodles as it has several kinds you probably have seen on supermarkets and advertisements.
For instance, macaroni entered into popular culture consciousness as a dish called Mac and Cheese uses this as a primary ingredient. Various sitcoms and movies have characters preparing or eating this meal as proof of its integration in local culture.
Pasta has other forms apart from macaroni and spaghetti noodles. For example, lasagna is flat and comes in sheet-like form. Lasagna has also entered in popular culture as the comic strip character Garfield created by Jim David loves this food so much.
There's also fusilli, which has a swirly appearance. Many people use fusilli because of its unique form to add creativity to cooked dishes. People also use fusilli as additional garnishing for optimum plating presentation.
Penne is another pasta type that some people mistake for a "longer and straight version of macaroni." This has a tube-like shape similar to macaroni, although it's longer and does not have a curved shape. The ingredient comes in two forms, (1) ridged and (2) smooth, making it more distinctive and attractive for cooking enthusiasts looking for variation.
Buying Italian ingredients today has never been easier as you can do this at home via the Internet. Just make sure to work with a reliable online merchant so you can get fresh items to begin creating your kitchen masterpiece.
Larry McBride is an accounting specialist by day and a full-time [http://www.tantillofoods.com/]Italian food products and [http://www.tantillofoods.com/]Italian ingredients addict by night.
Article Source: [http://EzineArticles.com/?Italian-Food-Products---Bringing-Change-to-Your-Home-Cooked-Meals&id=6637953] Italian Food Products - Bringing Change to Your Home Cooked Meals
Children's diet is a big concern among parents. Once these kids grow up, everything becomes even more complicated as children begin to prefer certain food according to their tastes. If your family is constantly arguing about what meals to prepare, maybe you should try Italian food products for a change.
Novelty is key to adding zest to your life and food is a surefire way to deliver a much-needed change. Besides, a few food experiments from time to time can open up your world to a completely new cuisine. If you're ready to try your luck, here are some ingredients you should consider.
Olive oil
Olive oil is a staple Italian ingredient in many recipes. In fact, many people claim that they cannot quite distinguish that what they are eating is an Italian food product if oil was used in cooking it.
The oil is a primary staple for all day cooking. Breakfast can consist of bell pepper fried in olive oil and served with bread. As an appetizer, you can choose your favorite bread and match this with a small dish of oil on the side. You can also choose to mix it with vinegar as a dressing for a tasty salad.
Lunch and dinner can have you using olive oil in your meals as an Italian ingredient. Of course, it will not hurt to cook an authentic Italian recipe that will make full use of the oil. For example, consider making chicken marsala for lunch and preparing Italian meatballs for dinner. If these dishes sound too time-consuming to make, why not buy imported sausages from Italy and have this fried in olive oil? This way you still partake of an authentic Italian food product.
Pasta
When people imagine pasta as an Italian ingredient, many simply associate this with the long thin noodles used in cooking spaghetti. In truth, pasta goes beyond these noodles as it has several kinds you probably have seen on supermarkets and advertisements.
For instance, macaroni entered into popular culture consciousness as a dish called Mac and Cheese uses this as a primary ingredient. Various sitcoms and movies have characters preparing or eating this meal as proof of its integration in local culture.
Pasta has other forms apart from macaroni and spaghetti noodles. For example, lasagna is flat and comes in sheet-like form. Lasagna has also entered in popular culture as the comic strip character Garfield created by Jim David loves this food so much.
There's also fusilli, which has a swirly appearance. Many people use fusilli because of its unique form to add creativity to cooked dishes. People also use fusilli as additional garnishing for optimum plating presentation.
Penne is another pasta type that some people mistake for a "longer and straight version of macaroni." This has a tube-like shape similar to macaroni, although it's longer and does not have a curved shape. The ingredient comes in two forms, (1) ridged and (2) smooth, making it more distinctive and attractive for cooking enthusiasts looking for variation.
Buying Italian ingredients today has never been easier as you can do this at home via the Internet. Just make sure to work with a reliable online merchant so you can get fresh items to begin creating your kitchen masterpiece.
Larry McBride is an accounting specialist by day and a full-time [http://www.tantillofoods.com/]Italian food products and [http://www.tantillofoods.com/]Italian ingredients addict by night.
Article Source: [http://EzineArticles.com/?Italian-Food-Products---Bringing-Change-to-Your-Home-Cooked-Meals&id=6637953] Italian Food Products - Bringing Change to Your Home Cooked Meals
Thursday, January 5, 2012
How to Make the Perfect and the Best Meatloaf
By [http://ezinearticles.com/?expert=Angelica_Florin]Angelica Florin
For an upcoming gathering with friends and relative, you might be wondering about the best dish to prepare for them. You might have been leafing through the pages of a recipe book, with the hopes of coming across a wonderful dish to cook. If you are planning to make a scrumptious meat recipe for your guests, then you should try preparing meatloaf. This recipe is a classic favorite because of the variety of ways that you can make the dish. You can have the meatloaf cheesy, spicy, saucy or just plain yummy. You can even add slices of vegetables to the mixture to give the dish a nutritious appeal.
Making the best meatloaf is not difficult to do. In fact, even amateur cooks can prepare the perfect meatloaf recipe in a snap. All you need is to have all the items for the recipe, following the right amount or measurement of each ingredient. Moreover, you should follow the exact cooking time or oven temperature stated in a particular recipe. By doing those, you could be sure that the meatloaf you have prepared would end up being flawless and perfect.
If you have decided on making this delectable meat recipe for a big family lunch or dinner, you should check out tips on how to make the best mouth-watering meatloaf.
1. Follow the exact order of ingredients when combining them, as stated in the cooking instructions.
There is always a reason why there is a definite order in combining the ingredients that you find in a recipe book. You cannot just toss in all the ingredients whichever way you like. A particular food item or seasoning makes blending much easier when added to the mixture correctly. Hence, you should pay attention to the order in which you combine the ingredients.
2. Consider the right amount of the ingredients in the recipe.
Make sure that you use a measuring cup or spoon when preparing the amount of seasoning or the other ingredients. Some people simply estimate the measurement of the ingredients they use to make things quicker. However, it would be better if you use measuring tools in preparing the ingredients. This way, the taste and the texture of the meatloaf would turn out perfectly.
3. Avoid overdoing the mixing of the ingredients.
The perfect meatloaf should have a soft and tender texture of the mixture. The best way to come up with this ideal texture is by using your hands when mixing the batter. A wooden spoon is not reliable if you want to come up with a perfectly blended mixture; this is because the meatloaf batter is gooey or sticky, which makes it difficult to blend using a spoon. Moreover, the use of hands in preparing the batter prevents over-mixing of the ingredients. You only need to be gentle in mixing to prevent the batter from becoming stiff.
To come up with the best meatloaf, you should consider these tips in preparing and in cooking the recipe. By doing so, you can expect the perfect dish that you and the whole family would certainly love.
For more information on food and recipes, please visit: [http://feelhungry.com/perfect-meatloaf]Perfect Meatloaf and [http://feelhungry.com/meatloaf-recipes]Meatloaf recipe.
Article Source: [http://EzineArticles.com/?How-to-Make-the-Perfect-and-the-Best-Meatloaf&id=6644733] How to Make the Perfect and the Best Meatloaf
For an upcoming gathering with friends and relative, you might be wondering about the best dish to prepare for them. You might have been leafing through the pages of a recipe book, with the hopes of coming across a wonderful dish to cook. If you are planning to make a scrumptious meat recipe for your guests, then you should try preparing meatloaf. This recipe is a classic favorite because of the variety of ways that you can make the dish. You can have the meatloaf cheesy, spicy, saucy or just plain yummy. You can even add slices of vegetables to the mixture to give the dish a nutritious appeal.
Making the best meatloaf is not difficult to do. In fact, even amateur cooks can prepare the perfect meatloaf recipe in a snap. All you need is to have all the items for the recipe, following the right amount or measurement of each ingredient. Moreover, you should follow the exact cooking time or oven temperature stated in a particular recipe. By doing those, you could be sure that the meatloaf you have prepared would end up being flawless and perfect.
If you have decided on making this delectable meat recipe for a big family lunch or dinner, you should check out tips on how to make the best mouth-watering meatloaf.
1. Follow the exact order of ingredients when combining them, as stated in the cooking instructions.
There is always a reason why there is a definite order in combining the ingredients that you find in a recipe book. You cannot just toss in all the ingredients whichever way you like. A particular food item or seasoning makes blending much easier when added to the mixture correctly. Hence, you should pay attention to the order in which you combine the ingredients.
2. Consider the right amount of the ingredients in the recipe.
Make sure that you use a measuring cup or spoon when preparing the amount of seasoning or the other ingredients. Some people simply estimate the measurement of the ingredients they use to make things quicker. However, it would be better if you use measuring tools in preparing the ingredients. This way, the taste and the texture of the meatloaf would turn out perfectly.
3. Avoid overdoing the mixing of the ingredients.
The perfect meatloaf should have a soft and tender texture of the mixture. The best way to come up with this ideal texture is by using your hands when mixing the batter. A wooden spoon is not reliable if you want to come up with a perfectly blended mixture; this is because the meatloaf batter is gooey or sticky, which makes it difficult to blend using a spoon. Moreover, the use of hands in preparing the batter prevents over-mixing of the ingredients. You only need to be gentle in mixing to prevent the batter from becoming stiff.
To come up with the best meatloaf, you should consider these tips in preparing and in cooking the recipe. By doing so, you can expect the perfect dish that you and the whole family would certainly love.
For more information on food and recipes, please visit: [http://feelhungry.com/perfect-meatloaf]Perfect Meatloaf and [http://feelhungry.com/meatloaf-recipes]Meatloaf recipe.
Article Source: [http://EzineArticles.com/?How-to-Make-the-Perfect-and-the-Best-Meatloaf&id=6644733] How to Make the Perfect and the Best Meatloaf
Tuesday, January 3, 2012
How to Freeze Corn
By [http://ezinearticles.com/?expert=Victoria_Raw]Victoria Raw
If you have a lot of corn to use up, it might be better to freeze some of it. If you have ever bought frozen corn and used it in meals you will know that the texture is good. Thawed corn kernels and canned ones have a very similar texture actually.
You can freeze cooked corn easily. I often use corn in pasta recipes and freeze the leftovers. These meals are fine when they thaw out. If I am planning to freeze a pasta meal then I choose not to add cream, eggs or anything else that won't freeze well as part of the meal.
Freezing Corn on the Cob
If you want to freeze corn on the cob, this is possible, although thawed corn on the cob can be rubbery and mushier than fresh corn. It also takes up a fair bit of room in your freezer.
Some people do not like the texture of any thawed vegetables, especially ones which are very different after being frozen, such as carrots or broccoli. These tend to go mushy no matter how you cook them afterwards. If you are planning to puree the vegetables in a soup after thawing them then it does not matter so much.
Other people do not mind the slightly mushier texture of thawed vegetables, so it is up to you whether or not to try freezing corn. If you are not sure, you can just freeze one and see how that turns out, rather than freezing a lot and then finding out you do not like the texture.
So, what about the husks? There is no point in keeping the corn on the husks unless you are planning to grill it in the middle of winter which is not something that many people like to do for obvious reasons!
Step by Step Instructions
You should blanch the corn first and then it will keep for about eight months in the freezer, so shuck it off the husk, then boil it in slightly salted water for a couple of minutes and finally freeze it in freezer bags, remembering to squeeze out the air first and label the bags.
Cook the corn in the microwave, oven or pressure cooker from frozen. You should not thaw it first because this will just increase the mushy texture.
You can use your corn to make corn chowder or a seafood corn wonton recipe, or you could add it to stews, pasta dishes or rice dishes. Corn is delicious and healthy,
Find the cheapest kitchen accessories at http://www.dream-kitchen.co.uk and the most easy wonton recipes at http://www.easywontonrecipe.com
Article Source: [http://EzineArticles.com/?How-to-Freeze-Corn&id=6633414] How to Freeze Corn
If you have a lot of corn to use up, it might be better to freeze some of it. If you have ever bought frozen corn and used it in meals you will know that the texture is good. Thawed corn kernels and canned ones have a very similar texture actually.
You can freeze cooked corn easily. I often use corn in pasta recipes and freeze the leftovers. These meals are fine when they thaw out. If I am planning to freeze a pasta meal then I choose not to add cream, eggs or anything else that won't freeze well as part of the meal.
Freezing Corn on the Cob
If you want to freeze corn on the cob, this is possible, although thawed corn on the cob can be rubbery and mushier than fresh corn. It also takes up a fair bit of room in your freezer.
Some people do not like the texture of any thawed vegetables, especially ones which are very different after being frozen, such as carrots or broccoli. These tend to go mushy no matter how you cook them afterwards. If you are planning to puree the vegetables in a soup after thawing them then it does not matter so much.
Other people do not mind the slightly mushier texture of thawed vegetables, so it is up to you whether or not to try freezing corn. If you are not sure, you can just freeze one and see how that turns out, rather than freezing a lot and then finding out you do not like the texture.
So, what about the husks? There is no point in keeping the corn on the husks unless you are planning to grill it in the middle of winter which is not something that many people like to do for obvious reasons!
Step by Step Instructions
You should blanch the corn first and then it will keep for about eight months in the freezer, so shuck it off the husk, then boil it in slightly salted water for a couple of minutes and finally freeze it in freezer bags, remembering to squeeze out the air first and label the bags.
Cook the corn in the microwave, oven or pressure cooker from frozen. You should not thaw it first because this will just increase the mushy texture.
You can use your corn to make corn chowder or a seafood corn wonton recipe, or you could add it to stews, pasta dishes or rice dishes. Corn is delicious and healthy,
Find the cheapest kitchen accessories at http://www.dream-kitchen.co.uk and the most easy wonton recipes at http://www.easywontonrecipe.com
Article Source: [http://EzineArticles.com/?How-to-Freeze-Corn&id=6633414] How to Freeze Corn
Sunday, January 1, 2012
10 Ways To Ensure Food Cooked On A Barbecue Is Safe And Pleasurable To Eat
By [http://ezinearticles.com/?expert=Dave_Summers]Dave Summers
Every year barbecues are responsible for thousands of cases of food poisoning and sometimes death amongst the more susceptible groups.
Barbecues are great. The foodstuff tastes good, it's a social event and it gives a person who doesn't usually cook (usually the husband/boyfriend/male partner) time to shine with their culinary skills. However, there are two major reasons why barbecues cause poisoning.
Cross contamination of ready to eat ingredients (such as bread rolls for burgers/sausages/steaks) from raw meat juices which contain pathogenic bacteria. The cook handles the raw meat products, do not wash their hands and transfers the deadly bacteria to the bread rolls, ready for eating and illness.
Heating food to a temperature that will allow survival of pathogens. Foodstuff must be heated to a temperature that will kill the bacteria and render it safe to eat.
Here are ten things you can do to prevent a bout of foodborne disease which will result in illness and possibly death, including some quality tips:
Keep raw ingredients totally separate from ready to eat foods.
Wash your hands well in soapy water after touching raw meat and raw vegetables. (Soil on raw vegetables is a major source of pathogenic organisms.
Check the internal temperature of cooked foods to ensure it has reached at least 75�C or 167�F. This temperature will ensure that it is safe to eat.
Do not touch pets during the preparation of ingredients as they harbour many illness causing organisms.
Wash salad ingredients well in cold running water. Salad leaves are a major source of germs.
Keep turning the meat over whilst it is cooking to ensure it doesn't become burnt on either side.
If using a charcoal barbecue, ensure the coals are covered in a light grey ash before cooking. If you use a lighting fluid or firelighters to ignite the coals, wait for the flames to die down or your meal will taste of kerosene.
For better tasting rolls, grill the cut sides on the barbecue.
When the meal is cooked, keep it hot or serve it straight away.
You can use electric, gas or charcoal barbecues, the coal ones, however, give a better outdoor flavour to the food.
So barbecuing is a great way to meet new and old friends and family. Even cooking over burning wood in a forest is something that adds greatly to your camping experience, but always make sure you prepare, cook and serve your food safely. One of the most useful devices you can use during outdoor cooking is a Digital Thermometer. It is not expensive, but it can prevent serious illness and possibly death.
Dave Summers
For more information go to rel=nofollow [http://digitalthermometer.food-djs.com]Digital Thermometer.
For all your Food Safety information,
Dave Summers.
Article Source: [http://EzineArticles.com/?10-Ways-To-Ensure-Food-Cooked-On-A-Barbecue-Is-Safe-And-Pleasurable-To-Eat&id=6626557] 10 Ways To Ensure Food Cooked On A Barbecue Is Safe And Pleasurable To Eat
Every year barbecues are responsible for thousands of cases of food poisoning and sometimes death amongst the more susceptible groups.
Barbecues are great. The foodstuff tastes good, it's a social event and it gives a person who doesn't usually cook (usually the husband/boyfriend/male partner) time to shine with their culinary skills. However, there are two major reasons why barbecues cause poisoning.
Cross contamination of ready to eat ingredients (such as bread rolls for burgers/sausages/steaks) from raw meat juices which contain pathogenic bacteria. The cook handles the raw meat products, do not wash their hands and transfers the deadly bacteria to the bread rolls, ready for eating and illness.
Heating food to a temperature that will allow survival of pathogens. Foodstuff must be heated to a temperature that will kill the bacteria and render it safe to eat.
Here are ten things you can do to prevent a bout of foodborne disease which will result in illness and possibly death, including some quality tips:
Keep raw ingredients totally separate from ready to eat foods.
Wash your hands well in soapy water after touching raw meat and raw vegetables. (Soil on raw vegetables is a major source of pathogenic organisms.
Check the internal temperature of cooked foods to ensure it has reached at least 75�C or 167�F. This temperature will ensure that it is safe to eat.
Do not touch pets during the preparation of ingredients as they harbour many illness causing organisms.
Wash salad ingredients well in cold running water. Salad leaves are a major source of germs.
Keep turning the meat over whilst it is cooking to ensure it doesn't become burnt on either side.
If using a charcoal barbecue, ensure the coals are covered in a light grey ash before cooking. If you use a lighting fluid or firelighters to ignite the coals, wait for the flames to die down or your meal will taste of kerosene.
For better tasting rolls, grill the cut sides on the barbecue.
When the meal is cooked, keep it hot or serve it straight away.
You can use electric, gas or charcoal barbecues, the coal ones, however, give a better outdoor flavour to the food.
So barbecuing is a great way to meet new and old friends and family. Even cooking over burning wood in a forest is something that adds greatly to your camping experience, but always make sure you prepare, cook and serve your food safely. One of the most useful devices you can use during outdoor cooking is a Digital Thermometer. It is not expensive, but it can prevent serious illness and possibly death.
Dave Summers
For more information go to rel=nofollow [http://digitalthermometer.food-djs.com]Digital Thermometer.
For all your Food Safety information,
Dave Summers.
Article Source: [http://EzineArticles.com/?10-Ways-To-Ensure-Food-Cooked-On-A-Barbecue-Is-Safe-And-Pleasurable-To-Eat&id=6626557] 10 Ways To Ensure Food Cooked On A Barbecue Is Safe And Pleasurable To Eat
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