Top Cooking Tips

Cast Iron Dutch Oven Seasoning How To Get Your Dutch Oven Ready For Use

2009-03-03T11:00:00.001-08:00

Writen by Scott Carey

Seasoning your cast iron Dutch oven is required before its first use, so make sure that you have accounted for this after buying your Dutch oven.

The steps are pretty simple, but take some time. You won't even have it completely seasoned after the first time, but will occur as you use your Dutch oven.

Cast iron Dutch ovens are shipped with a coating that keeps them from rusting during shipping. This must be removed before you start the seasoning process. Use soap, hot water, and a steel wool or other type of scrub pad to remove as much of the coating as possible. After this, never use soap to clean your Dutch oven again.
Warm the Dutch oven and lid on the stove (or in your oven) to completely get rid of any moisture that might be left.
Apply a coating of melted shortening to all surfaces of your Dutch oven, inside and out. Make sure to do the lid as well.
Preheat your oven to 350 degrees. Place your Dutch oven on a cookie sheet covered with foil on the top shelf, upside down. Bake for one hour. Turn the oven off and let the Dutch oven cool. Note that this will probably cause some smoke and certainly a smell in your house. If you have a propane grill that is large enough to hold the Dutch oven, then you may prefer to do it outdoors instead.
When done, remove the Dutch oven (it will be hot, so make sure to use an oven mitt, or hot pad (and make sure it is an old one, since Dutch ovens hold heat very well and may ruin a nice oven mitt).
Use a paper towel to wipe off any excess oil. Then recoat with shortening and cook it again for 1 hour. Turn the oven off and let it cool. You can repeat this step again, if you like, but twice should be enough.
Once done with this initial seasoning, wipe out all excess oil and then apply a light coat of vegetable oil (like canola oil). This will help keep it protected and ready for your first use.
The more you use your Dutch oven, the better seasoned it will get. It can help to cook foods, with high fat contents, such as bacon, sausage, or hamburger, the first few times to help speed up the seasoning processor. Deep-frying is another way you can help speed things up.
After each use, make sure to completely dry the Dutch oven, and then oil lightly before storing for your next use. Over time, it will darken and improve. When well-cared for, cast iron Dutch ovens can last for many, many years.

Scott Carey has many hobbies and interests, including outdoor cooking. See http://www.outdoorcookingmagic.com for Dutch oven cooking tips.

Get a Free Dutch Oven Recipes eBook.

High Altitude Baking A Cooks Guide

2009-03-02T11:00:00.001-08:00

Writen by Lauren Danver

High altitude baking can be a real adventure for the cook, with a number of challenges to keep you on your toes. The higher you are in elevation, the less pressure there will be. How does this affect your baking creations? Low air pressure creates increased evaporation of liquids during the baking process and this can cause your cakes to fall. Baking at high altitudes means a few more adjustments so that your baked goods will come out perfectly, ready to tempt the finest of taste buds.

Start by following the high altitude recipes by the letter. For some bakers, this will work out fine. For others, changes will be necessary. Begin with making adjustments to your oven temperature by 15 - 25 degrees F. Next, adjust the ingredients in your recipe. For cakes that are supposed to rise, using either yeast or baking powder, you will need to make some changes.

If you are using yeast during high altitude baking you will have to make sure that the dough rises slowly. For cakes using baking powder make certain not to over-beat the eggs. You will also have to decrease the amount of baking powder used.

A decrease in atmospheric pressure will cause gases to expand easier. For your lovely meringue toppings, meringue (angel) pie shells, angel and sponge cakes, follow the following suggestions: Whip the egg whites to medium-soft peaks instead of stiff peaks. Add more stiffening with a bit more flour and a bit less sugar. Also, with your increase in oven temperature by 25 degrees F, the batter will have a better chance to set before the air bubbles or leavening gases have the chance to become too expansive.

When preparing puddings and cream-pie fillings above 5,000 feet, using a double boiler will not provide you with the maximum gelatinization of starch. You can simply use direct heat rather than a double boiler.

High altitude will affect the rising time of bread the most. At high altitudes, the rising period will be shortened. To maintain the development of a good flavor in your breads, you will need to preserve the longer rising period. Punch the bread dough down twice to give the time for the flavor to develop. Remember that flours tend to be drier and able to absorb more liquid in high, dry climates. Use less flour when bringing the dough to the proper consistency. You may want to experiment a bit with this for best results.

When buying cake mixes, look for the high altitude baking instructions on the box. Your quick breads will vary from muffin-like to cake-like in structure. The cell structure of biscuits and muffin-like quick breads should be firm enough to withstand the increased internal pressure at high altitudes without the need of adjustment. Be cautious,though, as a bitter or alkaline flavor can result from inadequate neutralization of baking soda or powder. To avoid this, reduce the baking soda or powder slightly and this can often improve your results. The quick breads with a cake-like texture will be more delicately balanced and can often be improved at high altitudes when you follow the adjustment recommendations given for cakes.

You can also take advantage of a variety of charts available for high altitude baking. These will come in handy and help you determine what adjustments to make according to how many feet above sea level you are. The higher the altitude the more adjustments are needed.

The following guidelines may be used as a general rule of thumb. Remember to test each recipe, first, for best results:

3,000 to 4,500 feet:
decrease baking powder 1/4 tsp per required tsp
decrease liquids by 1 Tbs for each cup required

5000 to 6000 feet:
decrease baking powder by 1/4 tsp for each tsp. required
decrease sugar by 2 Tbs for each cup required
increase liquid by 2 to 4 Tbs for each cup required

6000 feet and above:
decrease baking powder by 1/4 tsp - 1/2 tsp for each tsp. required
decrease sugar by 3 to 4 Tbs for each cup used
increase liquid by 2 to 4 Tbs for each cup used

Altitudes over 10000 feet: same as 6000 feet, but add an extra egg to recipe

High altitude baking can be fun. As you experiment, you will come up with the formula that works for you at your level of elevation. You should begin with the suggested adjustments and then make minor tweaks here and there. Your good efforts will produce quality baked goods, sure to please even the gourmet in all of us.

About the author:
Lauren Danver is the owner of All Kitchen Supplies, where you can find all types of discount kitchen products. She also recently relocated from living at sea level to over 5,000 feet!

How To Make An Omelet

2009-03-01T11:00:00.003-08:00

Writen by Janice Faulk Duplantis

Eggs are high-quality protein and are reasonably priced. They lend themselves to an endless number of flavor combinations and are the basis of a large variety of wonderful dishes. The omelet (sometimes spelled 'omelette') is one such dish and this article will discuss basic techniques and tips for preparing an omelet.

So...what is an omelet? An omelet is a dish consisting of beaten eggs that are cooked until set and folded over, often around a filling of cheese and/or vegetables. They are remarkably easy to prepare and can provide a quick, yet impressive, evening meal to serve at the end of a busy day. Omelets may also be an elegant addition to any breakfast or brunch menu.

An individual omelet is generally prepared with 2 or 3 whole eggs, although they may be prepared from egg whites only. The list of suitable filling ingredients is quite lengthy and the combination of fillings to include in an omelet may be varied endlessly. To mention only a few good omelet fillings, one might choose: diced cooked turkey or chicken, chopped cooked ham, smoked salmon, crab meat, cooked shrimp, crumbled cooked bacon, proscuitto, chives, shredded cheddar, Swiss or jack cheese, bell peppers, spinach, sauteed fresh mushrooms, chopped tomatoes (omitting seeds and pulp), pimento, minced onion...the choices are limited only by the imagination. Filling ingredients other than cheese may be omitted to create a plain cheese omelet.

As mentioned above, omelets are easy to make and anyone can master the technique. Merely adhere to the following steps and preparing the perfect omelet will become as simple as scrambling eggs.

Basic Technique for Preparing an Omelet...

1. Start by cracking 2 or 3 eggs into a bowl. Whisk the eggs with a wire whisk or fork until the yolks and whites are combined. One or two tablespoons of milk or water may be added to make the eggs fluffier. Add seasonings such as ground black pepper, favorite herbs, etc., to the egg mixture if desired. (Avoid adding salt as it will toughen the eggs.)

2. Coat an 8- or 10-inch nonstick omelet pan or skillet with cooking spray and heat it over medium heat. The smaller the pan, the easier it will be to manage the omelet, however, if using more than 3 eggs, a pan of greater size will be needed.

3. Once the pan is hot, pour in the egg mixture and gently swirl the pan to evenly distribute the eggs.

4. The eggs will begin to set after 20 or 30 seconds. Once the edges are set, gently push them toward the center and allow the uncooked liquid to flow into the exposed pan.

5. When the eggs are about 70% to 80% solid, add the filling ingredients on one side only in a half moon shape, leaving a little room around the circumference so that the fillings do not spill out. Do not add too much filling, or else it will be difficult to fold the omelet.

6. Once the eggs are cooked, run the tines of a fork around the edge of the omelet to make sure the egg layer has not stuck. Carefully run a spatula under the empty half of the omelet and gently fold it over the top of the full half.

7. Allow the omelet to remain in the pan for an additional 30 seconds. Take the spatula and run it under the omelet to make certain it has not stuck to the pan. Angle the pan over a serving plate and slide the omelet out of the pan onto the plate. Yields 1 serving.

How to Separate an Egg...

Many people, who wish to reduce fat and cholesterol in their diets, prepare omelets using egg whites only. Separating the egg white from the egg yolk is a simple skill to master. Just follow the step-by-step guide below:

1. Fresh eggs separate more easily than older ones, so choose the freshest eggs possible.

2. Lightly crack the shell of one egg at its midpoint on the edge of a bowl. Glass, ceramic, or steel are preferred as a plastic bowl will not crack the egg shell as well.

3. With thumbs placed on either side of the crack, carefully open the shell into two halves, making sure that the egg yolk stays in one half of the shell.

4. Over the bowl, gently pour the egg yolk back and forth between the two shell halves, allowing the egg white to fall into the bowl while keeping the yolk in the shell.*

5. Once all the white is in the bowl, put the yolk into a covered container and refrigerate for later use in sauces, custards and cream fillings. Discard the shell or add to compost.

* Note: Be careful not to pierce the yolk on the rough edge of the egg shell, as this will cause the yolk to mix with the white. A small amount of yolk in the egg white is not a problem when making an omelet, but if the white is intended for use in making a meringue topping, even the tiniest amount of egg yolk mixed in with the white will prevent proper whipping.

Omelet Tips...

<> It is best to not add salt to the eggs before cooking. Doing so will toughen the eggs.

<> Eggs come in different sizes. Most recipes assume the use of large eggs.

<> To reduce fat, omelets may be prepared using only the egg whites. Two egg whites are equivalent to one whole egg.

<> An egg white is easiest to beat at room temperature. If time allows, take the eggs out of the refrigerator about one-half hour before using.

<> The addition of a tablespoon or so of water or milk beaten into the eggs will result in a fluffier omelet. This, however, is strictly a matter of personal preference.

<> Many omelet recipes call for butter. Butter does not merely prevent the omelet from sticking to the pan, but it also enhances the flavor of the omelet. To avoid butter, an olive oil spread or nonstick cooking spray may be used.

<> When using a non-stick pan, the amount of butter may be reduced to half the amount specified in the recipe.

<> Chopped vegetables may be sauteed in a little butter or olive oil before adding them to the omelet.

<> If fresh mushrooms are used as an ingredient, they should always be sauteed before adding them to the omelet.

Your Perfect Omelet...

If your cooking skills have been limited to serving scrambled eggs, take a little time to step out and broaden your horizons by learning how to prepare an omelet. You will not regret it and your family and friends will be greatly impressed.

Omelets are quick and easy to make and with the broad range of filling ingredients, their versatility will allow you to introduce a great deal of variety to your meals.

Please consider including omelet preparation in your cooking repertoire. You may wish to follow omelet recipes verbatim at first, but with a little experience you will quickly become an expert omelet chef creating your very own variations of the perfect omelet.

About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all Bedrock Press has to offer. Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Your Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

Chop Till You Drop

2009-03-01T11:00:00.001-08:00

Writen by Lisa Paterson

You use it everyday in the Kitchen. If not looked after it can make you sick And yet you probably never give it a second thought.

The Chopping Board is a large board you use in the kitchen for chopping, cutting and preparing food on.

When purchasing a new board there are heaps of options to choose from timber, glass, marble, plastic. And it can be a confusing choice.

Glass and Marble type cutting boards may look good but they play havoc on your knives. The hard surface will quickly blunt your knife and damage it's edge.

So, keep your glass and marble boards for serving food only.

When it comes to wooden and plastic boards, even the experts are divided as to which is best. It comes down to personal preference. And mine is. wooden.

Wooden boards are generally heavier and less inclined to slip. They are also more attractive and can be used to serve food at the table.

Where as plastic boards are lighter, come in various colors and are dishwasher safe.

Whichever type you choose, it is imperative you clean it well. Harmful bacteria can breed on your board and cause dreadful food poisoning.

So be sure to scrub your board well after each use, with hot water and detergent. Then allow it to stand and drip dry. Your board should be completely dry before using again.

It's a good idea to have more than one board, to avoid cross contamination. Have one for raw meat and one for other foods.

Or take it to the extreme and do what the professionals do. Use 5 different colored boards:-

Red Raw Meats

Yellow Poultry

Blue Seafood

Green Fruit and Vegetables

White General

So, if you board is starting to look a bit worse for wear, then it is probably time for a new one. And now you will be well informed to choose the right one for you.

Happy Cooking!

Lisa "The Crock Cook" has been using her Crock Pot for years and now shares her wealth of practical knowledge and Crock Pot Recipes with you at http://www.a-crock-cook.com

Webmasters - Please feel free to add this article to your site. Just remember to ensure the links remain live and static back to http://www.a-crock-cook.com

Regards Lisa

10 Dishes Every New Bride Or Groom Must Know How To Make

2009-02-28T11:00:00.002-08:00

Writen by Emily Sigers

Okay, you've either gotten married or are planning to pretty soon. Congratulations! I'm sure you're aware that this means you will be responsible for at least half the meals you and your loved one will eat from here on out! Not to mention future children, your visiting family members and - of course - inlaws.

A while back, one of my young daughters (who I hope wasn't getting any ideas), asked me which 10 recipes I thought every newly married person should be able to make. After thinking, off and on, about it for a few days, I came up with what I believe are the top ones. Before we get to the recipes, I'd like to just share a few words that would have made life a lot easier on me had someone shared them with me when I first began cooking!

Cooking is an art. It isn't a chore to be endured or a duty to get out of the way. It truly can be one of the most rewarding and satisfying things you'll ever do. Just like most things, anyone who wants to become good at it can. Anyone who wants to become great at it can. There's an ancient Chinese Proverb that says, "The only difference between a good housekeeper and a bad one is an hour a day." I took the liberty to edit the proverb to tell you, "The only difference between a good cook and a bad one is an hour a day." If you make up your mind to become a great cook and dedicate even just one hour a day to honing your skills, you'll earn your apron's stripes!

A few things you should always remember:

Never leave the kitchen when you're baking cookies or biscuits. I wouldn't advise ever wandering away from the kitchen while cooking, but when it's something like cookies or biscuits, doing so is usually disasterous. They're just looking for a reason to burn and take your departure as the open door they need.

When getting cookbooks, go to the used bookstores - or check online auctions or Amazon.com. The cookbooks that were written in the 70s and 80s were some of the best. You'll find ingredients you've actually heard of, for one thing, plus they tend to have more of the basic recipes you'll need for starting out.

Watch Food TV! It is really addictive, and even more informative. I'd suggest you not ever, under any circumstances, miss an episode of Paula Deen's "Paula's Home Cooking", Rachel Ray's "30 Minute Meals" or Alton Brown's "Good Eats". They're the top, in my opinion. After you're more familiar with your way around the pots and pans, you'll be ready for Emeril, but you have to work up to him!

Now, to the top ten recipes you'll need. Either consult some of those cookbooks I told you about, or a website, such as http://www.foodtv.com or http://www.buttermilkpress.com, or ask various family members for their favorite recipes for each. They'll get a real kick out of that. Plus, if you happen to ask an inlaw for their favorite recipes, you'll get off on an especially agreeable note!

Breakfast/Brunch:

1. French Toast and Pancakes. Nothing will impress him or her quite like a tall, warm stack of delicious pancakes with butter melting off the sides.

2. Egg dishes: Scrambled, fried and poached. Note: When cooking eggs, remove them from the skillet before they actually look completely done. They continue cooking even after they're removed to the platter.

3. Buttermilk BIscuits. Buttermilk in a recipe makes everything instantly better. Whether it's biscuits, pancakes or cornbread, it's presence improves the flavor ten-fold.

4. Great coffee. You absolutely must be able to make a sensational pot of coffee. Do your research, try out different beans and always, always grind your own coffee. You can get a grinder for under $20.00, and it will be 20 of the wisest dollars you ever invest.

Lunch:

5. Hamburgers and their cousin, Cheeseburgers. I'll let you in on a family secret, a little garlic salt is the difference between, "Honey, this is good." and "Wow! My mom (dad) never made burgers like this!"

6. At least one really good homemade soup. I know, the little red and white cans are awfully convenient (and you'll find about 10 in my own pantry), but being able to make a sensational potato or vegetable soup is a great big feather in your culinary cap.

Supper/Etc:

7. Fried Chicken. Back to the Buttermilk for a minute, soaking your chicken in buttermilk (in the fridge) for about an hour before coating and frying makes for a juicier, more flavorful meat.

8. Mashed potatoes. Never. Under. Any. Circumstances. Use. Instant. Potatoes. Don't even look their way in the store. Peel, boil, and mash your potatoes with milk, butter and....pssst, another family secret, sour cream. It's worth the effort.

9. Yeast rolls. Okay, I'll admit it, these aren't as easy to make as the other 10 or so foods talked about here. That's because yeast is tempermental. It can be likened to Goldilocks, of all things. It gets angry if the liquid is too hot, it gets angry if the liquid is too cold. It wants it just right, and when the temperature isn't just right, whereas Goldie laid down, your bread will lie down. Flat rolls. Ugly rolls.

10. (3-way tie!) Chocolate Chip Cookies, Apple Pie and Your sweetheart's favorite cake. Master the desserts and even when the main meal isn't up to par it'll be okay. The last thing a person eats, after all, is the thing they'll most recall. You know the saying, all's well that end's well.

Congratulations, good luck, and have fun. It may sound like something out of a 1940s cookbook, but that really is the biggest secret. To most things in life, actually.

Visit Buttermilk Press for more articles, cooking tips, food facts, resources, and more. E-mail the author at joi@buttermilkpress.com

Top Tips For Good Nutrition This Thanksgiving

2009-02-28T11:00:00.001-08:00

Writen by David Saunders

To many, good nutrition and thanksgiving dinner seem to cancel each other out. However it should be possible and even easy to make a nutritious meal that is a pleasure to share with friends and family. Here are a few tips to help you make your holiday meals healthy ones too.

Prepare a wide variety of foods. Traditional thanksgiving stories tell us of meals that contained wide varieties of dishes reflecting the backgrounds of the many people who came together for these meals and to give thanks. The nutritional benefit of eating from a wide variety of foods is you gain a wider variety of nutrients. Also, you are less likely to overload on a single type of food. If you don't have time to prepare a large number of dishes, many grocery stores sell prepared dishes that you can add to the variety of dishes you're cooking yourself. Gourmet grocery stores often prepare these dishes on site.

Try some simple recipes. Instead of making the obligatory green bean casserole with mushroom soup and fried onions, how about a simple green bean dish with a dash of sea salt? Substitute yams, cooked in butter with marshmallows and brown sugar, with a more simple preparation of yams. You may be surprised at how much people enjoy the taste of the original ingredients.

Be careful of portion sizes. An ideal meal is derived from all of the food groups and should include a wide variety of individual foods. Instead of loading up your plate with mashed potatoes, start with smaller portions of everything that has been prepared. If you would like a second helping, follow the same procedure. By eating from a wider variety of foods you will be providing your body with a more complex array of nutrients and you'll be able to enjoy the many flavors as well.

Pace yourself. Unless you're on call for surgery, you probably have a little time. Instead of jumping right into your second helping, consider a short intermission and burn some calories by helping out with the dishes. By eating more slowly, your body will give you signals when you are full. If there are leftovers you can always eat them later.

Thanksgiving is a time to be thankful for all of the things that we have. It is a time for us to remember and reflect on the things that are important in our lives that we so often take for granted. The sharing of a meal with friends and family is a wonderful event and is cherished by nearly all cultures. So take pleasure in the eating and the sharing of food but also consider the nourishment that food gives you and be thankful and give honor to the abundance which you have to share.

Dave Saunders is a professional lecturer, and certified nutritional educator.

This article can be found, with an audio edition, at http://www.glycoboy.com/nutrition-articles/111/top-tips-for-good-nutrition-this-thanksgiving/

Making New York Style Cheesecake Recipes Your Own

2009-02-27T11:00:00.002-08:00

Writen by Andrew Krause

So you've done your research on the Web or through cookbooks and finally, after much trial and error, you've settled on one recipe that not only produces the results you want, but provides the taste you've looked for. You've made it a dozen or so times, and are fairly confident you know the ins and outs and all the potential pitfalls.

Don't be surprised to find yourself getting a little bit bored. It's hard to believe you could ever grow discontented with the creamy perfection that is the New York style cheesecake, but it is human nature to seek out variety in all things. However, the base structure of the recipe is in such perfect balance that it does not invite much in the way of real change. You can add the occasional chocolate chip, a touch of amaretto or other flavoring, but that's about it.

Of course, you could spend months exploring the various add-ins, and that's all well and fine. But why not go outside the structure of the cheesecake and look at some of the sauces you can create? Let's look at the three main types:

Chocolate: Who doesn't like a good chocolate sauce? There really is no "making" to the sauce, really. Once you've got your double boiler going and a little heavy cream to mix with your chocolate, you're in business. Don't forget that you aren't limited to milk chocolate. Dark and bittersweet chocolates can add variety!

Caramel: This sauce is tricky to make, involving molten sugar that has the same characteristics (and damage abilities) as lava. However, once made, it will keep just about forever and the flavor is unlike anything else.

Fruit: From blueberries and strawberries to peaches and mangos, there are as many different kinds of fruit sauces as there are fruits in the market. Let your imagination run wild!

So remember, the next time you want to do something different with your cheesecake build on top, not inside to make your New York style cheesecake recipes your own.

Andrew Krause is a Chef and Pastry Chef for over 30 years, at present I am retired, I owned a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

Two For One Dinners Beef

2009-02-27T11:00:00.001-08:00

Writen by Michele Webb

If you find leftovers boring, uninviting or downright "yuck," then here are some ideas to put the "zing" back into mealtime. With a little creativity your home-cooked meal can easily become a delicious meal another night. There are a six articles in this series, today we are going to look at what you can do with beef.

DINNER - NIGHT ONE: Pot Roast

Make a slow-cooked pot roast with onions, carrots and potatoes. Give it a flavor boost with bottled horseradish. Serve it over mashed garlic potatoes with a green salad. Put the leftovers in a tightly covered container, or ziplock bag in the refrigerator or freezer.

DINNER - NIGHT TWO: Vegetable Beef Soup

Chop the leftover beef into cubes and mix with a packaged beef broth with frozen mixed vegetables (i.e., green beans, carrots and corn) for a simple, and filling soup. You can find in your grocer's frozen food section packages of "soup mix" vegetables as well. Serve the soup with cornbread or biscuits on the side. This soup also makes a great lunchbox item that you can warm up and put into an insulated thermos.

Publishing Rights: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Copyright 2005, Michele Webb. All Rights Reserved.

Michele Webb owns her own website and is a member of a number of organizations for women Netpreneurs and business owners. She has over 20 years experience in health care, clinical trials, management, project management and software development. She currently lives in Las Vegas, Nevada USA with her two dogs.

You are invited to visit her website at: http://www.ebooksnstuff.com. Or, you can email the author at: support@ebooksnstuff.com

Tips On Preparing Hamburgers For The Grill

2009-02-26T11:00:00.001-08:00

Writen by Pam Aran

There are many ways to prepare hamburgers. The most basic fundamentals follow. The first thing you need to do is preheat the grill. Make sure to do this part and not skip on it even if you have the urge to grill in a "quick and dirty" fashion. This really goes for any kind of meat you are preparing.

Usually you'd need to leave it on for about 10 minutes or so. Place the hamburgers in the grill and close the top of the grill. Leave it in there for about 4 minutes or so- making sure to leave it on medium. After this step flip the burgers once and leave it there for about 3 minutes or so.

Now you can put on the cheese, and after another minute you can eat the hamburgers. If you were going to use stuffed hamburgers instead of regular burgers you would set them for 5 minutes for each side before flipping.

By preheating, you can avoid a lot of the work involving flipping, reviewing, and tossing the hamburgers around to make sure they cook evenly.

Now you are ready to serve the hamburgers on any type of buns that you prefer to eat. The final step is to simply savor your masterful creation.

Excellent ducane natural gas grill informational pamphlets can be obtained from my site.

http://www.gasgrilldeluxe.com

Safe Food Handling Practices 10 Simple Tips For Cooking At Home

2009-02-25T11:00:00.001-08:00

Writen by Lisa Barnes

Many times you and family do not feel well, because you've eaten food that was handled or prepared in an unsafe manner. This can be avoided when preparing food at home, by keeping the following in mind during food preparation.

According to the Centers for Disease Control, the single most important thing you can do to prevent getting sick is "WASH YOUR HANDS." Clean hands, as well as clean cooking utensils and surfaces are your first defense against food-borne illness. Like washing your hands, most of the things you can do to help prevent a food-borne illness are really easy.

Here are 10 simple food safety tips, that together spell F-O-O-D S-A-F-E-T-Y.

Fight bacteria by washing your hands often. Wash for about 20) seconds (sing "Row, Row, Row Your Boat" twice) with hot, soapy water BEFORE fixing or eating foods and AFTER using the bathroom, changing diapers, handling pets, gardening, coughing or blowing your nose.

Only thaw perishable food in the refrigerator or the microwave. Never defrost food on the kitchen counter. Cook food immediately after thawing in a microwave.

Order perishable hot takeout foods so they're delivered shortly before serving. Whether takeout or prepared at home, avoid letting foods such as meat, poultry, seafood, dairy products, eggs, cut and/or peeled fruits and vegetables sit at room temperature longer than two hours.

Divide leftovers into small, shallow containers for rapid cooling in the refrigerator.

Set your refrigerator to run at 40 F and your freezer at 0 F to help stop harmful bacteria from growing. Keep an appliance thermometer in your refrigerator/freezer to monitor temperatures.

Avoid cross-contamination. Wash cutting boards, knives and other utensils in the dishwasher or with hot soapy water and rinse with hot water after they come in contact with raw meat, poultry and seafood, and before using them for another item. Avoid placing cooked food on a plate that held these raw foods. Multiple, colored cutting boards can help keep food types separate, to avoid cross contamination.

Fruits and vegetables should be thoroughly cleaned before eating. Wash fruits and vegetables thoroughly with running tap water just before eating. There are also special fruit and vegetable washes that can be purchased at health and grocery stores. Wash fruits and vegetables that you peel or cut, such as melons, oranges or cucumbers. Bacteria adhere to the surface of these and can be transferred to the part you eat when it is cut or peeled.

Eat foods that you know are safe. Most of the bacteria that commonly cause food-borne illness can't be seen, smelled or tasted. When in doubt, toss it out!

Take the temperature of perishable foods such as meat, poultry and seafood to assure harmful bacteria are destroyed. Cook hamburger and other ground meats (veal, lamb, and pork) to an internal temperature of 160 F and ground poultry to 165 F. Beef, veal and lamb steaks and roasts may be cooked to 145 F for medium rare and to 160 F for medium. Whole poultry should be cooked to 180 F as measured in the thigh; breast meat to 170 F. All cuts of pork should reach 160 F. Thoroughly cook fish until it is opaque and flakes with a fork.

Yolks and whites of eggs should be cooked until firm to avoid possible food-borne illness from salmonella. Store fresh eggs in their original carton and use within three weeks for best quality. Use hard-cooked eggs within one week -- do NOT return them to the egg carton for storage. Refrigerate them in a clean container.

Due to food quality and special preparation methods in restaurants and homes, some of these rules may not be adhered. Your favorite Caesar salad dressing may contain raw egg yolks, and a restaurant chef may recommend your pork chop be cooked to only 145 degrees. Usually your food server or menu will warn you about such items, so you can make an informed decision regarding your food choices. These items will probably not hurt you, however children are more susceptible to illness because they do not yet have the enzymes to fight some bacteria, thus your choices for them should be more cautious. If you are concerned about a certain food or food preparation method, avoid those items.

Lisa Barnes is the owner of Petit Appetit, a cooking service devoted to the health and palates of babies and toddlers. She is the author of The Petit Appetit Cookbook (Penguin, March 2005) and a certified safe food handler. For more information and to sign up for a free newsletter, visit http://www.petitappetit.com

Creating Perfect Ribs In Your Smoker

2009-02-24T11:00:00.003-08:00

Writen by Joe Johnson

In all honesty, I love ribs, but I hate the ribs that the vast majority of establishments serve. Rarely do I get ribs that are done properly as most tend to be either dry and leathery, or soft and mushy. Worst part is, most of these establishments believe that slathering the ribs in a barbecue sauce will bring them back to edible status. Well they are wrongall it serves to do is add to my frustration by making the meal messy.

While very few, if any, chefs, pit masters, or home-cooks strive to achieve a leathery finish, you do hear the statement that "falling off the bone" is the way to go. While I agree that tender and soft is the ultimate goal, any competition rib that completely falls off the bone is considered completely over-done. A truly perfect rib will adhere to the bone, but fall off when tugged. So my goal with this post is to show you how to achieve a perfect rib at home. The key to good ribs has four components the rub, the smoke, the heat, and the time. Let's begin with the rub.

The point of using a rub is to develop a flavor base and to create a crust or bark on the ribs. Depending on where you go and whom you talk to, the rubs you have to choose from will reflect regional influences. Some will be hot and spicy, whereas others will be sweeter. I am partial to the Pork and Poultry Blend from Caroline's Rub, which has a more typical Texas flavor more savory than sweet. I like sweet, don't get me wrong, but I prefer my ribs with more kick than candy, so I let my wood choice add the sweetness. Before applying the rub, the first thing I do is remove the thin skin that covers the back side of the ribs. Using a filet knife, I loosen it from one end, grip it with a paper towel, and then pull it off in one easy motion. While you don't absolutely have to remove this skin, taking a few extra seconds to do so will definitely improve the tenderness of your final outcome. I then rinse and thoroughly dry the ribs, and follow that with a thorough coating of my chosen dry rub. How much you use, will entirely depend upon you. I like a thicker coating, some will prefer less. Next take the coated ribs, and tightly wrap them in plastic wrap, place in the refrigerator and let sit for at least 3 hours. This will give the rub time to penetrate and flavor the ribs. Once the ribs have sat, remove from the refrigerator and allow them to return to room temperature before putting on the smoker.

While the rub adds an immediate kick of flavor, the smoke you choose will work to complement the rub, and add that flavor we all recognize as barbecue. With meats such as pork ribs, I like to kiss the meat with smoke from pecan and cherry woods. The pecan is very similar to hickory in flavor, without the strong bite that can sometimes overpower the lighter meat of the ribs. The addition of cherry wood to the mix serves to work with the pecan to sweeten the meat.

Next factor for success is heat. While there are a thousand ways to cook ribs, many of which yield a truly great product, I prefer slow smoked ribs. Nothing gets my blood pumping like the smell of slow smoked barbecue. I have always found that higher temperatures result in tougher ribs, so my goal is to maintain a low heat level of around 215F to 225F in the smoker (or in your oven at home). This temperature range has yet to fail me. Once I have the smoker where it consistently holds the temperature within this range, I will place the ribs standing in a rib rack, inside for cooking.

Finally, the last factor for creating successful ribs is the cooking time. While many folks insert a thermometer in their ribs to determine doneness, I prefer simply watching the bones. For an average rack of baby back ribs, you can assume a cooking time of between 3 ½ and 4 hours at the temperatures I recommend. The easiest way for me to determine if my ribs are done is to perform two steps, starting with the first at the 3 hour mark - look at the bones. If I have a good ¼ - ½ inch of bone showing, I then perform step two, which is to take a toothpick and insert into the meat. If it slides through will little resistance, like going through butter, the ribs are done. You will want to watch them closely as they will go from done to overdone fairly quick.

Once cooked, I like to let the ribs rest for at least 10 minutes to allow the juiced to evenly distribute themselves within the meat, which will keep things tender and moist. Like I said earlier, I don't like messy, so I tend to serve the ribs dry, with a side of my favorite barbecue sauce for dipping.

Following this method has consistently provided me with ribs that are succulent, moist, and truly satisfying.

Joe Johnson is a proud Texan and founding partner and chief pit-master with Caroline's Rub, where he is in charge of product promotion and development for their line of gourmet dry rubs, smoked salt, and Texas chili seasoning.

Cooking Tips To Help You In The Kitchen

2009-02-24T11:00:00.001-08:00

Writen by Kadence Buchanan

When you are cooking a meal, there are many things that can go wrong and many simple, household solutions to issues that arise that you may not know. To that end, we've written this article to discuss some simple hints that can make your time spent in the kitchen much easier.

- Did you burn food, and now the whole house smells of the terrible burning odor? Well, don't fret - there is a simple fix. Simply take a half of a cup of whole cloves and put them in a saucepan with two cups of water. Bring the mixture to a boil and simmer for twenty to thirty minutes. The house will now smell sweet due to this mixture.

- Flare-ups on the grill can be worrisome and dangerous. For that reason, it is important to minimize the risk of flare-ups while grilling. Any excess fat on cuts of meat that you are about to cook should be removed. Also, if you bring food to room temperature before placing it on the grill, you're more likely to cook it evenly.

- Need to check your grills temperature, but you don't have the feature on your grill? One simple test that you can perform is to hold your hand facing palms-down over the coals, roughly around where you will be cooking. You should count how long you can stand to keep your hand there as it will give you a rough estimation of the temperature. If you can only count to about two, the heat level is high, and it's best for cooking meat. If you're looking to grill vegetables, you should cook with a medium heat. If you can count to about four, the grill is the proper temperature. Be sure to keep it safe when you are performing this test.

- When baking cookies, it's tough to get them to turn out exactly round. There is an easy solution, however: after creating the dough, place it into empty concentrated juice cans and put it in the refrigerator. When you're ready to bake, just slice off the end of the can and push the dough through, slicing off cookies as you go. They should be perfectly round!

- Need to make your own croutons fast? There's an easy way to do it, and you probably have all the ingredients in your house! Cut slices of bread into cubes that are three quarters of an inch. Place them on a baking tray and add cooking spray and garlic powder. Broil the tray for roughly three minutes, and there you go! Try adding different spices to suit your individual fancy.

Kadence Buchanan writes articles on many topics including Women, Beauty, and Women's Health.

What If Cooking A Turkey Was Hard

2009-02-23T11:00:00.001-08:00

Writen by Lance Winslow

What if cooking a Turkey was difficult? Would it be the most common dish for your families Thanksgiving Dinner? Would many families pick something simpler, something they could put into the Microwave?

Would Thanksgiving Supper be only celebrated by a few? What if Edward Winslow did not send four men out to shoot fowl and bring them back for the 1621 Harvest Feast, which inspired our current traditional Thanksgiving Holiday Family Feast? What if the men did not bring back any birds that day and instead shot a raccoon, skunk or brought back lobsters instead?

Did you know that the birds eaten at that first dinner were most likely swan and duck as well as wild Turkey? And by historical accounts no one knows for sure if they actually ate Turkey and if they did they most likely would have roasted it.

What if fresh turkeys were not actually as fresh as frozen turkeys? What if it did not take 24-hours to defrost a turkey? What if a 20-pound turkey could be defrosted in 15-minutes instead of one whole day? What if you could use a deep roasting pan without steaming the meat?

What if you could stuff your turkey at anytime rather than worrying about bacteria growth? What if you did not have to worry about the breast meat drying out? What if you did not need a big thermometer to cook a turkey? Ah what if indeed; What if Cooking a Turkey was difficult?

Lance Winslow

Great Marinading Tips For Grilling

2009-02-22T11:00:00.001-08:00

Writen by Pam Aran

One of the key secrets to having great tasting BBQ dishes is in the marinade. So how do you create the right marinade for your grilling session?

More seasoned grilling chefs may have their own blends and styles when it comes to marinading. However the basic components of a good marinade consists of 3 core parts.

The first part contains an acid component: lemon juice, lime, vinegar

The second part consists of an oil: sesame oil, olive oil, corn oil, etc

The third part of a marinade consists of seasoning: salt & pepper, onion, rosemary, cayenne, and others

By having your key ingredients in place for all the different components of your marinade before hand, you will save lots of trouble later on in digging for these ingredients as you are grilling (which will leave many unhappy campers waiting on you).

By having a healthy mixture of all the ingredients on hand, you will also have much greater flexibility in terms of changing things up a bit in real time when you are actually doing the grilling. Every one has different tastes and so with those various ingredients on hand you can mix and match to your liking as long as those 3 components are fulfilled to some extent.

Wonderful ducane gas grill parts guides and articles can be downloaded from my website.

http://www.gasgrilldeluxe.com

Working With Eggs

2009-02-21T11:00:00.001-08:00

Writen by George Lake

Bad eggs are rare but they do occur. Crack eggs into a separate bowl before mixing with other ingredients. If the egg is bad it will have an unmistakeable odor.

If you find an egg stuck to the carton, fill the indentation with cool water and let sit for five minutes. The water will soften the dried egg white that is holding the egg in the carton.

Many techniques are used for cracking open an egg. Their is an easy method you can use if you want to keep the eggshell out of the frypan. Using the following method will keep the egg shell from shattering when you crack the egg.

1. First, find a flat surface, you want to crack the egg on a flat surface and not on the edge of counter or frying pan.

2. Place the egg in the upper part of your palm, between your thumb and first three fingers. Leave a space between your middle and ring finger. Give a short, sharp crack to the exposed area on a flat surface.

3. Once the egg is cracked, quickly bring the egg over the bowl or pan and quickly spread apart the two halves of the shell. Pull the lower half down with your ring finger, while pushing up the upper half with your thumb and middle finger. The egg will gently fall into the bowl as the shell spreads apart.

If you drop an egg on the floor, pour salt on the floor, heavily. Wipe it up fifteen minutes later. Salt will set up the eggs protein so that it's easier to clean up.

If you have to clean up a mixing bowl that has eggs coated on them, use warm water. Hot water may set up the egg's protein and make it harder to wipe off the bowl.

George Lake updates his blog Monday-Friday with cooking tips and recipes that relate to each other. Check out the following blog if you want new recipes and additional cooking tips:

http://www.dailyrecipes.blogspot.com

Oven Mitts Spaceage Materials For Safer Cooking

2009-02-20T11:00:00.001-08:00

Writen by Terry Kaufman

It is Thanksgiving morning and an absolutely beautiful autumn day. Even though it is cold, the sun is shining brightly and the kids are bursting with energy. However, you have been in the kitchen since 5 a.m. and it is getting awfully warm in there. Perspiration is dripping down your face, splashing on your arms. Suddenly, you see smoke seeping out of the oven and the smoke alarm has begun its insistent and annoying blare. Uh, uh. Your magnificent 20-pound turkey is not getting golden brown - it is well on its way to becoming midnight black. Not good. You frantically search for your oven mitts - you know, the ones that have burn holes all over them. But the holes are a moot point because your two dogs have snatched the mitts off the kitchen table. Oh, boy! A new chew toy! They are off and running, shooting through the doggie door and to their favorite digging sites in the yard. You stand there, in front of the oven, wondering what to use to retrieve your turkey and the very expensive roasting pan under it before the oven explodes. You just stand there totally stunned. It is time to load up on oven mitts - quickly!

Sounds familiar? Perhaps your situation is not quite so frantic. But, it is true. Where are the intact oven mitts when you need them?

There are many different types of oven mitts available today. It all depends on what features you are searching for in a mitt. What to buy? Which material? How long? What special features?

Probably the most fascinating and unusual oven mitts are made of the versatile space-age Silicone. They boast of so many advantages: they are waterproof; repel stains; have easy cleanup; can be thrown in the dishwasher with your other dirty kitchen gadgets; and can withstand very high temperatures anywhere from 280º F ( 138º C) to over 600º F (316ºC). Besides that , they are really nifty to play with - they are so flexible you can bend them in practically any position your hand can move.

Silicone oven mitts are so protective that you can plunge your mitt-clad hand directly into a stock pot of boiling water to retrieve a bobbing ear of corn on the cob. That could be very painful, to say the least, with an ordinary cloth oven mitt that you might purchase at a grocery store. You have greater sense of touch because of the thinness of the silicone. Because silicone repels water, there is much less of a chance of receiving scald burns. Oil also is repelled with the silicone mitts.

Mitts of silicone come in all sorts of shapes and colors. I am like a little kid when I see a store display of these wonders. Such great colors - black to white with almost every color in between. For the kid in you, they also come in animal shapes, such as a dog's or frog's head. Some mitts have ridges on the underside of your hand to help grab heavy items. They come in varying lengths which cover mid-arm to elbow so you will not get burned reaching deep into the oven. Some enterprising person even designed tiny silicone finger protectors.

Silicone oven mitts tend to be rather expensive, especially since most of them seem to be only available as a single glove rather than a pair. I have seen listed prices ranging from about $15.95 to $29.95 per glove. If the glove does not burn you the prices certainly will!

Quilted oven mitts can be coated with a silicone spray on the outside and have fabric insulation on the inside. These mitts can be compared to a conventional oven mitt.

Some oven mitts are made of Neoprene, the same material used to create wetsuits. They are safe up to about 400ºF (204ºC) and can safely go through either the washing machine or the dishwasher.

Next are the type of fabric oven mitts your mother used. Quilted on the outside, they are generally lined with cotton on the inside. They are always designed so that one glove can be used on either hand.

If you search long enough online you might be able to find oven mitts made of hemp. Most of them are made of pesticide- and chemical-free hemp, in Romania. Another unusual oven mitt can be made by following a knitting pattern with 100% cotton yarn. I do not know about you, but I do know I value my fingers far too much to use non-heat retardant gloves. Maybe these knit mitts would look better displayed on a kitchen wall.

You can find all sorts of kitchen gadgets made from all of the above-discussed materials. Not only are there silicone oven mitts - you could go crazy looking at silicone baking mats to line your cookie sheets, vibrantly colored place mats, spatulas, whisks, and all sorts of bakeware.

Enjoy your space-age oven mitts. Remember, they are not your grandma's daintily crocheted pot holders.

Terry Kaufman is Chief Editorial Writer for http://www.niftykitchen.com, http://www.niftyhomebar.com, and http://www.niftygarden.com.

A Quick Guide To Buying And Cooking Asparagus

2009-02-19T11:00:00.001-08:00

Writen by Shauna Hanus

Asparagus is a sweet and nutty flavored vegetable that is as versatile in color as it can be in serving styles.

There are three types of asparagus widely available in grocery and specialty stores today.

1. Green Asparagus, this is the traditional type of asparagus that can be found sold in bunches of either young thin and tender spears or older heartier thick spears.

2. Purple Asparagus, this newer variety is a deeply colored asparagus that requires special techniques when cooking. For purple asparagus to retain its distinctive purple color it must be cooked with some sort of acidity such as lemon juice or vinegar.

3. White Asparagus is nothing more than green asparagus that was covered with soil during the growing season. By covering the asparagus with soil chlorophyll is not produced by the plant. White asparagus while delightful as an alternative is less sweet and not as tender as its green counter part.

When buying any of the three varieties look for fresh tender asparagus. Follow your nose, sniff the asparagus if it has a strange or musty smell it is not fresh. Also look at the ends of the asparagus. The ends should be moist and free of mold. If the ends are exposed to air in the store then bring them home and cut about 1 inch off the bottom. Then stand the spears up in about 1 inch of water and store in the refrigerator for up to three days.

Cooking asparagus is easy, fresh young asparagus can be boiled, steamed, grilled, sautéed, roasted, or eaten raw in salads. Steaming and raw will retain the most amount of nutrients while grilling sautéing and roasting will bring out a unique sweet nutty flavor.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. Sign up for her newsletter and learn more about Gourmayeats Weekly Recipe Club at http://www.gourmayeats.com

Whats The Thick On Roux Thickening Soups And Sauces

2009-02-18T11:00:00.001-08:00

Writen by Richard Massey

Soups and sauces can be thickened in a variety of ways. A sauce must the thick enough to cling to the food, but not so thick it stands up on its own. Starches are by far the most common thickening agent. Cornstarch, arrowroot, waxy maize and the ever popular, roux (roo). But what is a roux and how does it work?

Roux is a cooked mixture of equal parts by weight of fat and flour. If you mix a starch with water, such as cornstarch it is called a slurry

How does it work?

Starches thicken by absorbing water and swelling to many times their original size. This process is called gelatinization. In order for the starch to function at its maximum, each granule of starch must be separated before heating in order to avoid lumps. If granules are not separated the starch on the outside of a lump quickly gelatinizes into a coating that prevents the liquid from reach the rest of the starch inside. This is accomplished in two ways.

1. By mixing the starch with cold water This is used with starches such as arrowroot and cornstarch. This method is not recommended for flour because it lacks flavor and has an undesirable texture.

2. By mixing the starch with fat This is the principle of the roux. A roux must be cooked for a short period of time so the finished sauce or soup does not have the starchy taste of flour. If cooked for just a short period of time, it is called a blond roux. If cooked longer until it takes on a light brown color, it is called a brown roux.

The most preferred roux in cooking is made by mixing melted butter and flour. Many cooks clarify the butter first because the liquid in whole butter tends to gelatinize some of the starch and make the roux hard to work with. A roux made with butter gives a nice rich flavor to sauces and is easy to work with.

Margarine and oils can be used to make a roux as well, but because of there lack of flavor they are very seldom the top choice.

Fat drippings from animals such as chicken and beef can make superior sauces. Animal fats enhance the flavor of sauce, but again must be clarified to eliminate any liquid that might cause lumping.

Mixing it all together

A roux can be added to the liquid or the liquid may be added to the roux. The general rules are: The liquid can be hot or cool, but not cold. A very cold liquid will solidify the fat in the roux. The roux in the same way can be warm or cold, but not hot. A hot roux could cause spattering and possibly lumps. For medium sauces and soups I use 8 ounces butter and 8 ounces flour per gallon of liquid. For home it comes out to about 1 tablespoon each per cup of liquid. Use less or more depending on how thick you like your sauce. By follow these simple steps you'll have lump free soups and sauces for the rest of your life.

About The Author

Chef Richard has worked in the top fine dining restaurants in Washington State and is the author of the ebook "Chef's Special". You can find free recipes, informative articles and order the ebook at http://www.csrecipes.com

The Special Pickle Jar

2009-02-17T11:00:00.003-08:00

Writen by Bonita Anderson

I am a firm believer in organic food. Anything that is made or preserved without chemicals tastes much better than something that contains ingredients that a person can not pronounce. If I can not pronounce it I will not eat it.

There are dozens of different pickles in supermarkets today. I think I have tried every mass produced brand there is. They all look delicious in the jars. If they tasted half as good as they looked it might be okay. Some are too sour while others are nothing but salt. I have even tried those pickle mixes that say the pickles are ready to eat a few days after making. I will never use those mixes again. All I could taste when I tried making pickles with them was formaldehyde. I thought I was back in biology class dissecting frogs again.

Needless to say, I make my own pickles. I like bread and butter pickles, beet pickles, pickled peppers and dill. Pickles are usually processed in a water bath for ten minutes after packing in jars. All that is needed for a good tasting pickle are the right ingredients. Firm cucumbers are a must. I always try to get them in jars within one hour of picking. Letting the cucumbers sit for a long time will result in a soft product. Only use kosher canning salt. Iodized salt will not give a good result. Good quality water is also important.

My favorite pickle is not processed in a water bath. It is fermented much like sauerkraut. I make them in gallon jars. I prefer 2-3-inch size cucumbers for this pickle. First I scrub them with a vegetable brush, making sure they are free of dirt. Next I place them in a non-metal container and cover them with a brine made of 1-1/2 cups of salt and 4 quarts of water. Let them sit over night in the brine. In the meantime make a brine of 10-quarts water, 1-quart vinegar and 2-cups salt. Boil for 10-minutes. Let this brine stand over night.

The next morning I drain the cucumbers and rinse with clear water. I sterilize my jars. Then I add a few peeled cloves of garlic to the bottom of the jar. Next I add a whole head of dill weed, stalk and all. I start packing the cucumbers tightly, adding more dill between layers of cucumbers. When the gallon jar is filled to about 2-inches from the top I pour the cold brine over the cucumbers, making sure they are completely covered with brine. I put the sterile cover on and tighten well.

These will ferment in the jar for a week or more, depending on the temperature of the room. I let them sit on my counter. When they start fermenting they will get cloudy and look like something to be discarded. Just be patient, do not panic. When the fermentation process is done the pickles will clear up. At that time I move them to a cool place and leave them alone for at least 5-6 weeks. If you open them up too soon they will not be translucent, meaning they have not ripened long enough.

I make these pickles in August and usually open the jar for Thanksgiving day. After opening I keep them in the refrigerator. My family looks forward to that special pickle jar every year. They know that good things are worth waiting for. They will not eat store bought pickles.

Look for more food tips at http://www.pothaven.com

Wok This Way Part 3 Of 5 Seasoning Your New Wok

2009-02-17T11:00:00.001-08:00

Writen by Helen Fan

Seasoning is the most important thing you can do to your wok. Only carbon steel and iron woks need to be seasoned. The purpose of seasoning is to remove the manufacturer's protective coating and coat it with a thin layer of oil. This creates a smooth cooking surface which enables food to shift and glide easily, thus preventing your food from sticking, discoloring, and picking up a metallic taste.

The initial step is to scrub it thoroughly. Take a steel wool scouring pad and scrub both the inside and outside of the wok with soap. This will remove the anti-rust coating that comes with most woks. If your new wok comes with some rust spots, don't worry. It is completely normal for unseasoned woks to develop some minor rust. Just make sure that you scrub out the rust before you move on. Rinse it thoroughly with hot water. Then, to make sure that you remove all the coating, set the wok on the stove, fill it with water, and boil it for 5 to 10 minutes to dissolve the remaining coating. Pour out the water and scrub the surface again with steel wool scouring pad and soap. New woks may cause a slight metallic taste to the first two or three dishes that are cooked in it, but after that, the metallic taste will disappear.

Reminder: the steel wool scouring pad is only to be used in this initial step prior to seasoning your new wok. Do NOT use a steel wool scouring pad on a seasoned wok, EVER! It will waste all the effort you put forth in seasoning your wok, and will require you to re-season it again.

Next, place the wok on the stove over high heat. You're ready for the next step when you sprinkle a few drops of water into the wok and they start to dance around the bottom. Then, roll up a few sheets of paper towel, or use a piece of cloth, and dip it in cooking oil. Peanut oil or corn oil are preferred because of their high smoking point, thus minimizing smoke fumes when you are seasoning the wok.. Naturally, turning on your stove top vent will help reduce the fumes, too. Using a pair of long wooden chopsticks, or tongs, wipe the soaked paper towel over the entire inner surface of the wok. Reduce the heat down to low, and let the wok sit for 15 minutes. This allows the wok to absorb the oil. If the surface begins to dry off, then wipe the wok again with the soaked paper towel. You want the wok to obtain a thin film of oil when it's seasoned. The bottom of the wok should be slightly brown. Repeat the above steps two more time, and the bottom should darken even more. Over time, the entire wok will turn black (that's good). Now the wok is ready to go.

But we're not nearly done. Ever wonder why Chinese restaurant dishes produce that mouth-watering aroma when they are served on your table? And ever wonder why you can't quite match that flagrant flavor when you try to cook Chinese food at home? They come from cooking food on an almost impervious shiny black coating in a well-seasoned wok. That black coating is called "patina", which is essentially harmless carbon residue from cooking in a wok repeatedly on high heat. A well-seasoned wok cooking at a high heat will impart what Chinese chefs lovingly call "wok hay". Its literal translation is "breath of wok". Wok hay is so revered in Chinese culinary tradition that in China , especially in the Canton region (south), when a customer is served stir fry dish without wok hay, it is considered an insult or bad luck.

It takes time, care, and regular use before a wok develops a patina. There are no shortcuts. But having patina on your wok is still not enough produce wok hay on your dishes. It is imperative that you heat the wok on high heat to the point where you see some faint smoke coming from the bottom before you add cold cooking oil. The cold cooking oil cools down the wok slightly, and makes the food taste tenderer once it's done. If the wok is not hot enough, or cold (gasp!) when you pour in the cooking oil, the ingredients will stick to the wok (even with the patina) and inevitably burn, also leaving the ingredients raw inside. Not to mention you lose that coveted "wok hay".

In Part 4, we will talk about cleaning and caring for you wok.

Helen Fan grew up in a family that has owned various Asian restaurants all over North America, from Vancouver (Canada), Houston (Texas), Decatur (Illinois), to Chicago (Illinois). She, and the rest of the Fan family are now sharing their decades of knowledge on the art of Chinese cuisine at http://www.ChineseHomeCooking.Com

You can read more of our articles at http://www.ChineseHomeCooking.Com/resources/resources.htm

Why We Cook

2009-02-16T11:00:00.001-08:00

Writen by Lia Soscia

It's interesting really, all the reasons I can come up with as to why we cook. If you look back into ancient times, people cooked to survive. Would you eat raw buffalo? How determined they were to create a fire by rubbing two sticks together and then making contraptions to create a spit to roast the catch of the day. Back in those days, cooking was a full time job just to get a single meal on the table (did they even have tables?). Surely, if I had similar circumstances, that is to have to live without my 101 kitchen gadgets (Yes, they call me "gadget girl". In fact, I get kitchen appliances and such as birthday, holiday, even anniversary gifts from my husband each year and my girlfriend yells at him each time. But truly, I asked for these giftshe wasn't TRYING to keep me in the kitchen! I don't do diamonds unless they come in a knife sharpener or something similar. But I digress.

Why else do we cook? Some say they cook to impress others. If you prepare a meal for your girlfriend or boyfriend during courtship, they are sure to be swooned by your culinary skills. I remember when I was dating my husband he would invite me over to his house for an authentic Chinese dinner. He would cut up all the vegetables perfectly, create his marinade, and toss everything in his newly purchased wok. How impressed I was! You don't only get to a man through his stomach. He certainly got to me by demonstrating his cooking skills. He created my image of the perfect husband.

Here's a basic reason why we cook, because we need to eat. Another is that we want to be sure we know what our families are actually eating and that they are eating healthy. Sure, we can go out a get a bite to eat at a local fast-food establishment or take the time to be served at a local restaurant, but do you really know what you are getting? Is it really nutritious and healthy? Obesity is becoming one of the major reasons for premature death. If cooking for ourselves to assure a healthier life isn't reason enough to do it, then I don't know what is.

Although there are many more reasons why people cook I would like to point out why I believe we "should" cook at home. Cooking is a great way to demonstrate how much we care about those we serve and the great amount of satisfaction it gives us when you know they appreciate your efforts. There are also numerous side benefits to cooking at home two of which are to eat healthier and to spend more time with the family around the dinner table to talk about the day's events. Studies have shown that families who regularly cook and eat together have happier marriages, improved children's health, and stronger family ties. Taking time to plan, shop and create a wellrounded, healthy meal is the greatest demonstration of love and devotion. Although I find the unending list of tasks associated with preparing daily meals somewhat daunting at times, I truly enjoy the process. And, after that first taste, if I hear, "Gee Mom this is really good!"Wow, how great it feels to know the fruits (no pun intended) of my labor are appreciated and that my family is gaining profound benefits.

Positive feedback from those you cook for can provide you with a "can-do" cooking attitude. My grandmother was a constant source of feedback for my culinary creations when I was young which is how I think I got hooked on cooking for others. Once you begin to get that kind of feedback, it's addictive. You start to challenge yourself by creating even more complex creations time and again. The more they like what you cook, the more you cook. It's really hard not to want to hear positive comments on each and every dish, which then makes one want to try harder to please. You see where I'm going with this? And, if you know they are really eating well and enjoying these culinary moments, you know you did your best to thwart the bad diet demons.

If you don't already cook or perhaps you only cook occasionally, you probably haven't felt the amazing sense of gratification it brings. Today, many of us are time-starved and therefore the best we can do is grab the phone and order take out. But next time, before you think about ordering that mystery food, realize that many recipes today can be completed in 30 minutes or less and that they taste much better! There's many a cookbook, magazine and TV show to prove it. Simply browse your favorite on-line bookstore or recipe website and I'm sure you will find a gazillion books with 30 minutes in the title.

No time for browsing you say? Okay, here's a few of my favorite recipes that can be put on the table start to finish in no time. Whoever gets to taste these culinary creations you've prepared will no doubt feel special that you took the time (they don't need to know it didn't take all day) to create something wonderful for them to eat. I know that once you hear their "oohs and aaaahs"you too will begin to get hooked on cooking. You will start to realize that cooking can be a pleasure as well as a necessary part of our day.

About Chef Lia Soscia Lia is a personal chef and owner of Home Cooking Consultant Personal Chef Services located in Long Island, New York. Personal Chef Services include dinner preparation, private cooking lessons, recipe research and recipe testing, personal cookbook publishing, and kitchen organization and design consultation. http://www.ChefLia.com

Asaf0etida Ferula Foetida Devils Dung

2009-02-15T11:00:00.002-08:00

Writen by Bruce Burnett

Devil's dung sounds like a less than appetizing ingredient to add to your recipe, but when a pinch is used judiciously, it is sinfully good. Asafoetida is native to Iran, Pakistan and Afghanistan. A perennial plant growing to about six feet high, it is one of several species of ferula, or giant fennel. Asafoetida has finely toothed leaves, clusters many white or yellow flowers in umbels and a hollow stem growing from a fleshy taproot. It is the root that produces the spice. In summer, the stems are cut from four-year-old plants and the root is sliced. A gum is excreted which dries into a resin. This is then crushed into a powder to produce the spice. The name originates with the Persian word Aza, which means resin, and the Latin word Fetida, which means smelly. Stinking gum (another name for the spice) earns its name. When bought, you will usually find it tripled wrapped for the smell can be quite offensive. However, sauté it lightly in oil and it develops a pleasant onion or garlic like aroma. A mere pinch is all you need in any recipe.

Medicinally, asafoetida is used in Middle Eastern and Indian herbal medicine for simple digestive problems such as gas, bloating, indigestion and constipation. It has been used for respiratory problems such as bronchitis, asthma and whooping cough. Like garlic, asafoetida's volatile oil contains components such as disulphides that leave the body via the respiratory system and aid in the coughing up of congested mucus. Asafoetida has also been used as a sedative. It also thins the blood and lowers blood pressure. Although safe for adults, asafoetida may be harmful to young babies.

One beneficial use for asafoetida's unpleasant smell is that of a natural pesticide. Two of the sulfur compounds isolated from asafoetida are similar to the insect repelling qualities of marigolds and nasturtiums. Asafoetida's fetor will also repel deer and rabbits.

In magic and mythology, asafoetida is used to gain insight and to banish all negative energy, evil spirits and demons. It is used to invoke male gods, especially those of a phallic nature. One myth claims that asafoetida developed from the semen of a god of fertility when it soaked into the earth. Asafoetida is sometimes worn around the neck as an amulet to ward off colds and fevers.

Although very reasonably priced today, in ancient times it was a precious and expensive condiment. The Roman epicure Apicius recommended adding an uncrushed piece of asafoetida resin to a jar of pine nuts. When the asafoetida flavor was required, a few of the pine nuts were crumbled and added to the dish.

Culinary uses of asafoetida include the flavoring of pickles and sauces (it is one of the ingredients in Worcestershire sauce) and it is used extensively in the Middle East to flavor spicy vegetable dishes. Some people simply rub their broiling rack with the spice prior to cooking meat. Here are a couple of recipes that can be prepared individually or together as a vegetarian meal or as accompaniments to a meat dish.

Nutty Rice with Mushrooms
· One cup of long grain brown rice, cooked
· 8 - 10 mushrooms, sliced
· A large fistful of chopped fresh parsley
· A small fistful of pine nuts
· Juice of half a lemon
· Two Tbsp. butter
· Pinch of ground asafoetida
· Salt and freshly ground black pepper to taste.

Sauté the mushrooms in the butter, pouring the lemon juice over them after they are nicely browned. Lightly roast the pine nuts for a few minutes in a small, unoiled pan, which should be constantly shaken. Mix all the ingredients into the cooked rice and reheat if necessary. Serves four.
Peppery Tomatoes with Mushrooms
· About 1 lb. mushrooms, sliced
· 5 medium-sized fresh tomatoes, cut up
· 2 fresh jalapeno peppers, diced
· 2 Tbsp. olive oil
· Quarter tsp. turmeric
· Pinch of ground asafoetida
· Half tsp. ground cumin
· 2 tsp. salt
· Quarter tsp. brown sugar.

Heat the oil over a medium heat in a deep-sided, lidded frying pan. Add the spices in the order listed allowing a few seconds between additions. Stir in the mushrooms and lightly brown them before adding the tomatoes, salt and sugar. Cook over medium to high heat uncovered until the liquid from the tomatoes has been reduced to a stew-like consistency. Cover and reduce heat to simmer. Serve after about 10 minutes of simmering or, even better, prepare ahead of time, allow to cool and then reheat. A few hours of dormancy really develops the flavors. This recipe will serve 2-4 as a side dish. Increase ingredients proportionately if serving more or if preparing as main dish.

Bruce Burnett is a Chartered Herbalist, an award-winning writer and author of the best-selling book HerbWise: growing cooking wellbeing. Contact Bruce through his website: http://www.herbalcuisine.com

I Know How To Cook Why Do I Need Culinary School

2009-02-15T11:00:00.001-08:00

Writen by Christopher Luck

Is culinary school really necessary? I always thought if you knew how to cook, you knew how to cook. It turns out I was wrong. If you want to go into culinary arts as a career, culinary school is just as necessary for you as law school is for a lawyer. I found that even if you are a great cook, there are simply skills and qualifications you will get from culinary school that you need when it comes time to enter the professional culinary arts world.

You, like many people, may believe that cooking is a talent that you are just born with. That is partially true, but many in the culinary arts industry recognize that it is indeed a talent, but it is also a skill. Though you may have an understanding of how to make food, in culinary school you will learn more about ingredients, foods, and how to combine them. By being well informed and educated, you will be able to take better advantage of your given talents.

You may also not realize that culinary school can prepare you for more than just becoming a "cook." Most people think of chefs, caterers, and restaurateurs as the only people who attend culinary school, but that simple isn't true. There are countless jobs available to graduates of culinary school. You can choose to be in restaurant management, work in retail food markets, or even become a food writer to name a few of the options. Culinary school is an education to prepare students for any career in food, not just becoming a cook.

The point is that if you really are serious about a career, any career, in culinary arts, then culinary school is necessary. Yes, like any education, it is expensive, but in the end wont it be worth it to be able to get a good job doing what you want at the restaurant or company with you want to do it? If you were to become a lawyer, you would have to go to law school and if you want to become a doctor, you need to go to medical school. So to have a successful culinary arts career, you have to go to culinary school.

When you go to select the culinary school you want to attend, you should look for one that is accredited and will get you the certificate or degree you need for the career you are after. A good culinary school will train you in the use of quality ingredients, proper presentation, and even balance for meals. The program will help you to understand everything about the food from the purchase of the ingredients to the presentation of the finished meal. With the overall culinary education you will get, you can then make full use of the talents you have.

If you love to cook and see yourself as a chef, restaurant manager, or even a food critic, you should consider culinary school. The knowledge and basic skills you will acquire there will allow you to pursue a long and successful career in the career you want.

If you would like the latest cooking secrets, or find more of my personal articles like the one you just read, visit my culinary site.

Cooking With Culinary Lavender

2009-02-14T11:00:00.002-08:00

Writen by Jenny Bishop

Have you tried whole grains with culinary lavender? Whole grains are making a comeback, and their advantages in terms of health and environmental conservancy are well known. However, to many palates accustomed to refined flour, whole grains seem tasteless and heavy. By using our Culinary Lavender, you can create healthy, satisfying meals that taste - and smell - delicious. Adding Lavender Lemon Pepper or Italian Seasoning with Lavender to your whole grains is the key to making nutritious meals that your entire family will love.

Why are Whole Grains So Beneficial?

Natural grains consist of three parts - the germ, the bran, and the endosperm. White rice, flour, and other refined grains are made by processing endosperm and discarding the bran and germ. The endosperm consists almost entirely of starch, while minerals, vitamins, proteins, and other healthy substances are found in the bran and germ. Although the endosperm has a milder taste and softer texture, adding culinary lavender to whole grains makes them just as appealing as refined grains - or even more so!

Using Culinary Lavender to interest your family in whole grains is also environmentally friendly. Nearly one third of every bushel of grain is discarded in the refining process. By using whole grains, you are extending the usefulness of every acre of grain that is planted.

What does Culinary Lavender Add to Your Meal?

Culinary Lavender looks and smells wonderful, but it also does more than just make whole grains more appetizing. Culinary Lavender has been known since Roman times for its soothing and healing properties. A pinch of Italian Seasoning with Lavender in your rice can relieve dizziness, or some Lavender Lemon Pepper mixed with whole grain flour for a fish batter can ease the pain of headaches as well as tasting great.

How Can I Use Culinary Lavender with Whole Grains?

Here are some suggestions for using Culinary Lavender while cooking with whole grains:

·	Add Italian Seasoning with Lavender to homemade whole grain pastas, or use it to spice up your spaghetti sauce when cooking store bought whole grain pasta.  ·	Bake whole wheat breads with a touch of Culinary Lavender, to add a hint of alluring flavor to your loaves.  ·	Sprinkle Lavender Lemon Pepper over your stone-ground whole grain grits in the morning.  ·	Make a spicy topping for your whole wheat bread using a mixture of garlic, olive oil, and Italian Seasoning with Lavender.  ·	Use whole grain flour mixed with Lavender Lemon Pepper as a batter dip for fried vegetables, fish, and chicken fingers.  ·	Crush some Culinary Lavender with raw sugar, and sprinkle it over your whole grain oatmeal for breakfast.

Jenny Bishop teaches many culinary classes with the use of culinary lavender and is one of the judges for the Lavender Gourmet Recipe Contests hosted throughout the year by Lavender-n-Things. Click for free lavender recipes.

Preparing Your Food For Winter

2009-02-14T11:00:00.001-08:00

Writen by D. S. Epperson

Summers were always the best time of year for me when I was growing up, except for Saturdays, when my mother would raise the dead with her "Wake-up" voice and we would all have to go out to the garden in the early morning, before the dew was off the grass, and pull weeds. We would all work for a few hours and then she would let us off the chain gang for some summer family fun.

What I hated worse then the early morning wakeup calls on summer Saturdays, were the Fall after-school and weekends when canning took over our lives. The house would fill with the smells of Jams or Jellies, Pickles, Pears, Peaches, Grape Juice, Tomatoes, Apple Sauce, Apple Pie Filling, Green Beans and Corn.

For weeks, when I got home from school and could smell the humidity in the air from the canner or the pressure cooker, I would try desperately to sneak out the back door and enjoy some freedom with the horses, but my mother always seemed to find me, like a heat-seeking missal launched out of spite, and I would be escorted back into the canning kitchen to help with our winter food storage.

I will have to say, that when winter came, our table was always set with the best of preserved food. I have never tasted food like that from a grocery store shelf, natural and with a taste I just can't describe. After all these years, and all my complaining, I am grateful that my mother "forced" me to learn the secrets of gardening, canning and cooking. Pickling and curing are ancient forms of preserving foods with Mesopotamians pickling vegetables 4,500 years ago.

The modern canning process was pioneered by a Frenchman named Nicholas Appert at the turn of the 19th century to win an award being offered by the French Navy. Appert began experimenting with preserving meats and vegetables by heating and sealing them in bottles.

Every year, I plant a garden, full of vegetables, and I water and mulch my trees in hopes that the end of the summer will be filled with long days of smelling a humid house filled with Jams and Jellies, Green Beans and Corn, Tomatoes and Onions, Salsa and Apple Butter, Apple Sauce, Apple Pie Filling and other treasures from my garden. My husband may bring home meat from a hunt or the butcher, and the house will smell of Special Jerkies that will last through the kids Snowboard trips, sledding and my husbands long nights in his wood-shop making my Christmas present, or a present for one of the kids. If it's not preserves or jerky, the house smells of herbs drying for cooking those fabulous winter meals you invite your best friends over for. My house often smells of Peppermint Tea, picked young and fresh from my herb garden, dried and sealed for my girls Tea Parties at 4:00 with their best friends after a cold winter school day. My husband and son like the special teas made from my herb garden too!

In a society where everything is made from a box, or a store or a restaurant, the homemade or gourmet touch is pretty unique.

It use to be that the "Gourmet" label belonged exclusively to the European market. Americans have always presumed that European-made specialty items where put together much better then ours and in 1982, the American Specialty Foods market was much smaller than it is today.

Today hundreds of small American companies have flooded the market with gourmet fruit and vegetable products. The National Association for the Specialty Food Trade's two annual Fancy Food Shows are packed every year with exhibitors from all 50 states. Handwritten labels, country brochures and quaint catalogs are everywhere.

For those who crave the comfort of homemade taste, but can't imagine growing a garden, sterilizing their own jars, or dealing with all the steam and the huge pots, there is a special appeal in the phrases "slow-cooked," "old-fashioned" and "locally grown."

I recommend growing your own garden, either in your back-yard or in containers on your terrace. No Insecticides, No Pesticides, No Herbicides to hurt the environment, the produce just tastes better. Even in preserving your own food, the nutritional benefits are outstanding compared to the grocery store.

If you would like to try your hand at canning your own food, I recommend the following information:

USDA Complete Guide to Home Canning

Bon Appetite!

D.S. Epperson is the top formulator for Home Blend Gourmet / South Pacific Health, a leader in the functional food industry in the U.S.. With 20 years of experience in Nutritional Biochemistry, she has written reference books on botanicals and manufacturing of medicines from botanicals, and published articles on health, fitness and foods. She has formulated over 240 formulas and inventions for health, the environment and agricultural uses, and continues to research and study microbial advantages in nutraceuticals and functional foods. For more information or to view the articles that she has written: http://www.sugarblend.com

Baking Bread In A Dutch Oven

2009-02-13T11:00:00.001-08:00

Writen by Dennis R Weaver

Dutch ovens were made for baking. In the hands of a practiced baker, a Dutch oven will create beautiful breads and desserts. (Though some of us tend to burn breads in a Dutch oven.)

You can always bake bread in a well-oiled Dutch oven but instead of baking directly in the oven, consider this method: Put the dough in a baking pan and the pan in the Dutch oven.

Recently, a reader from California told us of her success baking bread with a pan inside of a Dutch oven. She used a mix for Irish Potato Bread. This mix creates a large loaf and she made it according to package instructions. She formed the dough into a round loaf and placed the dough in a greased nine-inch metal pie pan. She then set the pan atop small rocks in bottom of her twelve-inch Dutch oven. She put the lid on the Dutch oven and the oven on ten briquette coals. Another fourteen briquettes went on the top. She baked the bread for 45 minutes, turning the lid occasionally. She was baking at an elevation of 7,000 in the Sequoia Mountains.

"I was surprised and delighted to find that the bread was perfect," she said. "The crust was brown on top and it was a real treat . . . a great success."

You should have similar success baking rolls in a baking pan or a loaf in a traditional bread pan. To get the right-sized loaves for a Dutch oven, consider bread machine mixes or recipes for single loaves. A bread machine mix will give you that single loaf or smaller batch of rolls, just right for a Dutch oven. If you crowd two loaves into a Dutch oven, there may not be adequate air circulation between the loaves. Without adequate space, the loaves will tend to be lopsided.

It is important that you elevate the pan off the bottom of the Dutch oven using small stones so that it does not burn the bottom of the bread. Make sure that you have enough top clearance so that the rising bread does not reach the lid.

You can use this same technique to bake great desserts or pastries. Consider baking sweet rolls or pasties in a raised pan in your Dutch oven.

Dennis Weaver is the general manager at The Prepared Pantry (http://www.preparedpantry.com) with recipes, ideas, and the best selection of mixes and ingredients. Visit the free Bakers' Library for more articles like this, free baking guides, and tested recipes.

Planning The Perfect Barbeque

2009-02-12T11:00:00.001-08:00

Writen by Bob Alexander

So you think you're ready for a great weekend featuring your own unique talents at the barbecue grill. Before you even think about throwing a slab of meat on smoldering briquettes, there are important steps to follow in preparation for that special cookout; steps that could make the difference between success and failure!

You gotta have a plan! Nothing great has ever been accomplished without some kind of a plan! You should have everything in order before you start, getting all your ducks in a row as it were. Outdoor grilling can be an awesome experience but you have to get it right the first time, because each time you step in front of the grill, spatula and tongs at the ready, you're putting your barbequing reputation on the line.

The beginning of any weekend grill fest starts with a quick look at The Weather Channel. It's best to consult weather experts on such an important matter a couple of days before the big event. It wouldn't do to put in the time on strategic planning, only to be forced inside at the last minute by a steady rain. We, who have survived many battles fighting the rain on Saturday afternoons, think of such things as this!

Next you have to decide just who will be invited and how many there will be at your cook out. This is a critical part of the planning exercise. The number of people attending dictates whether you will have steaks, burgers or chicken! It would cost a small fortune to provide enough steaks for twenty people. Odds are there would be someone in the crowd that you didn't really like, anyway, so why would you feed this person a sizzling, delicious and scrumptious steak?

Barbequed chicken or hamburger is the answer. They're both reasonably cheap! Either chicken or a lot of burgers will satisfy a lot of people. There is no need to spend a lot of money on meat for someone you don't really like. Either one of these meat ideas will satisfy a crowd without breaking the budget.

Basically what it comes down to is this: Do you like the people in your party enough to buy rib eye steaks for everyone, or would it be better to have a lot of hamburger meat or a box of chicken quarters to throw on the coals. Whatever you decide, this is one of the first steps in planning for the backyard cookout. After the difficult decision of deciding on the meat that the occasion deserves, you can then decide how much to buy at the market.

IMPORTANT! Before you get too far along in the planning, it's wise to decide on the appropriate time to serve beverages. Adult beverages should be left in the cooler until after the flames have died. The festivities should never be interrupted by the sound of fire engines. I've heard that sound before at one of my cook outs and it's not pretty!

You've selected the meat and now you have to determine how much you're going to buy. If you buy too little, your guests will think you're a cheap skate. If you buy too much and have a lot left over, they'll think you're throwing money away and you're just showing off.

Of course the amount of meat you buy depends on the number of people invited to your cook out. A rule of thumb I use is to multiply the number of people times one and a half if it's chicken, burgers or steaks. Sometimes there are leftovers. If such a thing actually happens, that's great. Almost anything off the grill tastes great the next day, unless it's smoked sea urchin, but then no one in their right mind would serve smoked sea urchin in the first place. Yeech!

Hamburgers: I like to keep my burgers simple. I usually sprinkle a little salt, pepper and finely ground garlic on the meat about an hour before I start cooking. Although that's exotic enough for me, some folks like to stuff them with all kinds of things such as onions, peppers and even cheese. I'm old fashioned. I think cheese should remain on the top of the burgers where they belong. Burgers can be cooked to all degrees of readiness; I like mine cooked well with just a hint of pink in the middle. Pepper and salt to taste. (Try using garlic salt on the burgers instead of regular salt. It adds a little character to the meat.)

Chicken: For me, a good hot marinade on the chicken I cook on the grill is a must. Some folks however like it mild, so I always have some of both sauces ready to use after the cooking is ¾ done. You can make your own sauce or buy it at the store. The hotter marinades you usually have to make yourself. I know you can't please everyone but your friends will continue to come over for a free meal if you don't sear their esophagus with a fiery chicken leg hot off the grill! Give them a choice!

Cooking chicken over a charcoal grill is not difficult. The fire can't be extra hot because flames from the fat dripping onto the coals will burn your chicken to a crisp. Better to keep the fire at medium heat and add charcoal as you go along to maintain the proper temperature. When a meat thermometer is stuck between the joints of a leg quarter reads 175 degrees, it's time to take the chicken off the grill. When the leg pulls easily away from the thigh, I say it's done. That's the lazy way of doing things.

Steaks: It's easy to mess up a good steak by cooking it too much. Don't do that! A good sprinkle of garlic salt, a little pepper and you're off to the races. Throw the steaks on the grill and cook them one side for about two minutes them flip them, sealing in the juices, making the meat more tender and delicious. Depending on how thick the steaks are, cook them five to six minutes on one side. Leave them on longer if you want them well done.

While there are many kinds of grills to choose from, I prefer to use the old fashioned charcoal type. I get a sense of history every time I smell the smoke emanating from burning charcoal. Maybe this was how they did it back in the old west when cowboys huddled around the campfire after a hard day on the range punching cows. The cook, who had cool nicknames like "cookie" or "biscuit" would divvy out steaks, biscuits and scalding black coffee to the cowhands. Those were the good old days.

Bob Alexander is the author and owner of this copyrighted article. He is well experienced in the art of barbeque cooking, outdoor activities and leisure living. Visit his sites: http://www.bluemarlinbob.com and http://www.homeandgardenbob.com

Accuracy A Prerequisite For Success In Baking

2009-02-11T11:00:00.001-08:00

Writen by Trinh Lieu

It would not be farfetched to identify a successful home baker as a detail-oriented chemist with an obsession for accuracy. After all, being able to produce perfectly baked goods is so rewarding that measuring ingredients accurately is inevitable.

We use the same ingredients in baking - flour, eggs, water, sweeteners, leaveners, and fat. The technique we use to assemble these ingredients determines the quality, texture, and appearance of the finished products.

You and I know that the term for vigorously combining softened fat and sugar is creaming. The next steps involve combining eggs, then dry ingredients into this mixture.
Adding wet ingredients directly to those that are dry is often done whenever we want our cakes or cookies to have a low moisture content. This is known as a one-stage mixing method.
For delicate products such as chiffon cakes, genoise, madeleines, lady fingers, we use the sponge method. It requires gently folding foamed egg whites into a batter.

In addition, we should also be aware of any slight difference in the proportion of ingredients that are called for in a recipe. A minute difference can have a large effect on the final texture and quality.

For example, not using enough eggs in a recipe for moist and chewy oatmeal cookies would likely produce the opposite result, crisp and dry.

Unlike cooking, we can not make adjustments during the baking process. If we add too much baking soda, we'll just have a patch of discolored cookies with a strong chemical off flavor.

In short, accuracy is an essential attribute of any successful baker. Along with creativity and skill, it turns us into chemists in the kitchen.

For ideas on baking different types of delicious cookies, please visit Baking Perfect Homemade Cookies With Five Essential Rules.

How To Lower The Fat When Sauteing

2009-02-10T11:00:00.002-08:00

Writen by Shauna Hanus

When a recipe calls for sautéing the first ingredient is almost always some sort of fat. This may be butter, olive oil or a rendered animal fat such as lard. The reason vegetables are sautéed is to help bring out the flavor of the vegetables. Thin sliced meats can also be sautéed alone or with vegetables to make a quick stir fry.

There are three options for lowering the fat content of recipes when it comes to sautéing.

Option One

Use less fat. This seems deceptively simple, but is often over looked. For example if a recipe calls to sauté in 3 tablespoons of oil cut the amount of oil down to 1 tablespoon. When lowering the oil, butter or lard content remember to keep a close watch on the sauté. The vegetables and meat will stick and burn quickly. To keep the food from burning continuously stir.

Option Two

Substitute broth. Substituting a vegetable or chicken broth for the fat is an excellent way to cut the fat. Simply leave out the butter, oil or lard and use 1-2 tablespoons vegetable or chicken broth. For this option to work the heat must be high on the stove and the vegetables or meat must be continuously stirred.

Option Three

Skim the fat. Skimming the fat is a method that works in soups or stews. The simplest way to accomplish this is to cook the soup and then allow it to cool overnight in the refrigerator. The fats in the soup will float to the top of the soup and can be easily scraped off.

Prepare For A Cookie Baking Christmas

2009-02-10T11:00:00.001-08:00

Writen by Ricky Alberta

Cookie baking is one of the holiday season's most fun traditions. To get the most out of your cookie baking, here's a few tips:

Supplies

You'll need some basic supplies to bake cookies. Make sure that you have the following on hand:

* Cookie sheets - You'll want to have at least 2 so you can be baking one batch while you are preparing another batch on another sheet.

* Measuring devices - You'll want a Pyrex glass cup for wet ingredients such as oil and water. You'll also want to have a set of plastic measuring cups for dry ingredients such as flour, sugar and chocolate chips and a set of measuring spoons ranging for things like baking soda, baking powder, salt and vanilla.

* Mixing bowls - You'll want a set of sturdy mixing bowls. Metal or plastic will work fine. Have at least one small, one medium and a couple larger sized bowls.

* Mixing devices - Make sure you have several sizes of spoons on hand. You'll want a couple large wood spoons as well as some smaller mixing spoons.

* Cookie cutters - You should have a set of Christmas themed cookie cutters. Made of metal or plastic, you can find them at any grocery store or even dollar stores.

* Spatula - To remove the cookies from the sheet, you'll need a spatula. A plastic one will work best and won't scratch your nonstick surface like a metal spatula would.

* Cooling rack - To cool your cookies properly, you'll need a cookie rack. Usually made of metal, you might need several depending on how many batches of cookies you will be making.

* Frosting tools - If you will be decorating your cookies, you might want to pick up a pastry bag as well as several pastry tips so you can make great looking designs with your frosting.

Ingredients

Some basic ingredients you should have:

* Flour - Pick up a bag of all purpose flour.

* Sugars - You'll want to have at least 1 bag each of white sugar, brown sugar and powdered sugar.

* Eggs & Butter - A dozen large eggs and a pound or two of salted butter.

* Oils - Some recipes call for vegetable oil, canola oil works great.

* Flavorings & Colorings - Many cookie recipes use vanilla extract, get the real kind, not artificially flavored for best taste. For coloring, you'll want this to color your frosting too. You can usually get a set of coloring bottles around the holidays on sale.

* Decorations - Sprinkles, nonpareils, candies, kisses, hard candies, cinnamon candies etc. Whatever your recipe calls for or whatever you like, get a bag or two.

Cookie Baking Tips

Always preheat your oven, it should be one of the first things you do. Also, doublecheck that you have set the right temperature. When placing the dough on the cookie sheets, try to make every cookie a uniform size. You can even use a measuring cup, spoon or ice cream scoop so you can get the same size cookie, this is important for proper and even baking. Keep a close eye on the first batch to test the doneness and adjust the temperature and baking time if needed, as every oven tends to be different. During baking, try and rotate the cookie sheets, turn them around and switch racks for more even cooking. Once one batch of cookies is done and you have removed the cookies from it, let the cookie sheet cool for a minute or two before placing the next batch of dough on it, this keeps the dough from spreading too much due to the heat from the last batch. You'll want to leave the cookies on the baking sheet for a minute or so before removing them to lessen the chance of breakage when you remove them.

Lastly, store your cookies in an airtight container at room temperature.

Ricky Alberta writes for Cookie-Recipes.net, home of hundreds of cookie recipes of all kinds plus a cookie recipe forum and blog. Visit us at: www.cookie-recipes.net

Eating Healthy Get Out The Cast Iron Skillet

2009-02-09T11:00:00.001-08:00

Writen by Harriet Hodgson

When I was a kid I think every family in the neighborhood had a cast iron skillet. The skillets were pretty much the same, but the meals that came from them were as diverse as the families. Our next door neighbors were from St. Paul, MN and they fixed Swedish Meatballs in their skillet.

My family came from German and English stock and our meals reflected this heritage. Often my mother fixed German Fries, sliced onions and potatoes fried to a crispy brown. When I try hard I can see the German Fries in the skillet and smell the delicious smell that permeated the house.

When German, Swedish and Europan immigrants came to America some brought their cast iron skillets with them. These skillets accompanied them on the Westward migration. Later, chuck wagon cooks used cast iron skillets, baking pans, and Dutch Ovens to fix meals.

A cast iron skillet seems dated when compared to today's electric appliances. But cast iron skillets are making a comback and for good reasons. Consider these features.

DURABILITY. Cast iron skillets have stood the test of time. They're so durable they've been passed down from mother, to daughter, to grandaughter.

USABILITY. You may use a cast iron skillet on your stove top, in the oven, over an open fire, on charcoal or gas grill. Better yet, today's cast iron skillets come with a non-stick coating.

VARIETY. A six-inch skillet is perfect for fixing a meal for one. The larger 10-inch skillet is just right for family meals. Grill pans - skillets with ridges on the bottom - are also available.

COST. You'll search far and wide before you find a better value. A six-inch skillet costs about $8 and a 10-inch skillet costs about $17,not bad for a lifetime investment. The cost of a grill pan varies, depending on whether the exterior has an enamel coating.

You'll need to re-season your skillet if you've had it for a long time. Lodge, the primary manufacturer of cast iron cookware, says you should wash the skillet in hot soapy water first. Dry the skillet and let it stand on the counter for a few hours.

Next, Lodge says to preheat your oven to 350 degrees. Coat the skillet with solid or liquid shortening. Place the skillet on a jelly roll pan to catch any drips. "Bake" the skillet in the oven for one hour. Turn the oven off and let the skillet cool completely before you open the door. Last, wipe off any residue with paper towels.

Never wash a skillet in soapy water or scour it after it's been re-seasoned. Instead, rinse the skillet under hot water and swish away food residue with a stiff brush. Make sure the skillet is dry before you put it away. You may also rub the skillet with salt to clean it. Rinse the salt off with hot water.

Over time a dark coating will develop on the bottom of your skillet. Don't worry, this is exactly what you want. In fact, some professional chefs think this coating gives food extra (and maybe secret) flavor. A well seasoned skillet needs only a coating of baking spray for shortening. Some recipes may not need shortening at all.

I have two skillets, a plain one and a griddle pan. What do I fix in them? A better question would be, "What don't I fix in them?" Marvelous food comes from these skillets: chunky applesauce flavored with cinnamon, stir-fried onions, peppers, mushrooms, and pea pods, fried brown rice with lots of veggies, chicken scallops with lemon sauce, lean hamburger patties, grilled asparagus with a hint of garlic, and more.

Cooking healthy? Forget those fancy, shmancy pans. Get out the cast iron skillet and fix healthy meals for yourself and your family.

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the former "Rochester Magazine," in her hometown of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with co-author Dr. Lois Krahn, is available from http://www.amazon.com

Braising As A Way To Cook Pot Roast

2009-02-08T11:00:00.001-08:00

Writen by Shauna Hanus

Pot roasts have two distinct types of muscle components long thin muscle fibers that are visible as grain and connective tissue that is the translucent film that covers the muscle fibers. Both types of muscle components must be broken down during cooking in order for a moist and tender pot roast. Braising is an excellent choice when it comes to cooking pot roast.

Braising encompasses both low heat which breaks down the long thin grain of a pot roast and high heat that is required to break down the connective tissue in a pot roast. Braising by nature is also considered a moist cooking method which is critical to a tender moist pot roast.

To braise a pot roast start by searing the pot roast on high heat in a large skillet on the stove. This will begin the cooking process and begin to break down the muscle fibers in the pot roast. Once the pot roast has been seared on all sides for about five minutes submerge the pot roast in a large pot or slow cooker that has enough water to cover about half of the pot roast. Then place a lid on the pot roast to seal in the steam that arises during cooking. Slow cook the pot roast for 4-5 hours until the pot roast is well done and fork tender.

The liquid remaining after braising the pot roast makes for a wonderful sauce. Simply melt 2-3 tablespoons butter on the stove in a large skillet and add the pot roast liquid. Boil and stir until the pot roast liquid is reduced to about one cup of sauce.

10 Things You Need To Know About Indian Spices And Curry

2009-02-07T11:00:00.002-08:00

Writen by Sailaja Gudivada

Indian curry is over 5,000 years old and the term 'curry' which is an English word is derived from the South Indian Tamil word 'kaikaari' or its shortened version 'kari'meaning vegetables cooked in spices.Basically curry is a gravy dish or a stew like dish with spices and seasonings and flavoured with hot and sour tastes.Today ,curry has become the symbolic British word for Indian dishes that could be eaten with rice or rotis.

Authentic Indian curry,one of the world's fasted growing ethnic food trends, combines flavours,textures and pungency which are unique. Each region of India has its own distinctive style of seasoning while preparing a curry and a common factor in all the regional styles of cooking curry is marination and slow cooking which ensures the flavor and color of herbs and spices to meat, fish, poultry, and vegetables.

1. Spices : are derived from plants and are aromatic dried bark, roots, buds, seeds, berries or fruits. When spices are heated the aroma and flavour is released. Its advisable not to store spices in glass jars as they will lose their aroma and potency before the expiry date. Store in air tight containers.

2. Curry : the authentic indian curry often combines the following spices, coriander, turmeric, fenugreek, cloves, ginger, red and black pepper as well as other spices. One of the popular spice blends used in Indian curries is called "Garam Masala".

3. Bhuna : bhuna is a Hindi term for cooking the various spices (Masala) in hot oil to release the natural oils and flavours of the spices and remove the raw taste.It literally means 'fry in oil' and most important process in cooking a perfect Indian curry.

4. Tadka/Bargar : bargar is a Hindi term for the process of frying whole spices is and is a technique used for the same reasons as Bhuna, to cook out the raw taste from the spices. The oil used should be hot and the spices added whole.It is important to take care to not burn the spices. The spices are cooked the moment they colour and start to float do not let them blacken. This process can be very quick especially with the small spices like cumin seeds and mustard seeds.

5. Masala : means mixture of spices sauteed in oil or ghee. Perhaps the most famous and varied is Garam masala, a major spice blend of Indian cookery where each home has its own spice blends. It is often added towards the end of the recipe, almost like a garnish.

6. Curry Powder : is made with many spice blends. Quite a few dishes in western countries like America and U.K call for curry powder which basically consists of turmeric, cumin seeds, coriander seeds, mustard seeds, five spice powder (cardamom, cinnamon, black pepper, bay leaf and cumin), with red chili powder.You can mix your own curry powder according to your tastes or buy it ready made at your grocery store.The use of curry powder is minimal in India and most are unaware of curry powder.

7. Turmeric : called 'haldi' in Hindi is a deep yellow powder obtained from grinding a dried plant root.Its known for its colour and earthy flavour in many Indian and Asian dishes.Turmeric has anti-oxidant properties and is widely known for its digestive properties and to fight against leukemia.

8. Cumin : called 'jeera' in Hindi is a spice with a huge variety of culinary uses. It's a very important element in Indian and ayurvedic cooking.Indian curries and dry vegetables are mostly flavored with whole cumin seeds. Cumin is considered to have digestive properties and is also considered to have cooling properties.

9. Tandoori : describes a style of food unique to the north Indian state of Punjab. A tandoor is a cylindrical clay oven used in northern India and Pakistan in which food is cooked over a hot charcoal fire. Temperatures in a tandoor can approach 480°C (900°F). It is not uncommon for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. Tandoori chicken is marinated before cooking and despite an intense dry heat, the oven produces succulent moist meat with the famous red spicy seasoning on the outside.

10. Authentic Indian cooking : calls for the use of a number spices, many in small quantities as per the recipe requirement and added at particular intervals throughout the recipe, rather than in one go as a paste or curry powder.This process is difficult and time-consuming art to master in today's 'time-poor' lifestyleTandoori describes a style of food unique to the north Indian state of Punjab.

Much of making curry is knowing what spices blend well and experimenting. After you've made a couple of different curries, it's hard to go wrong, Get some good fresh spices and a coffee grinder, dry roast the spices and grind them to make your own curries. There is no substitute for this authentic way of making a typical Indian curry.

Sailaja Gudivada is a herbalist,an avid foodie and an enthusiastic cook.She highlights Indian recipes, ayurvedic cooking and nutritive value of herbs & spices of India from her kitchen at http://indiacuisine.blogspot.com

Dandelions For The Kitchen

2009-02-07T11:00:00.001-08:00

Writen by Shauna Hanus

No I am not suggesting that you start growing dandelions in your kitchen. But there are varieties of dandelions that are great in salads and as cooked greens.

Edible dandelions (not the type growing in the grass) are packed full of nutrition and can be a valuable assest in the kitchen. Dandelions contain vitamin A, vitamin B, vitamin C, vitamin D, calcium, potassium and iron. Because of there high vitamin content dandelions are a perfect addition to a healthy diet.

When shopping for dandelions look for them in specialty markets or farmers markets. Older mature dandelions will be about 12 inches long while young tender dandelions can be found 5-8 inches long.

Once you have your fresh dandelions home store them in the refrigerator in a plastic bag or airtight container. Dandelions will keep fresh for about 5 days when stored properly.

When you are ready to prepare your dandelions for cooking or eating raw in a salad wash them thoroughly. Allow the leaves to remain moist until just before cooking or adding to a salad. If you are cooking mature dandelions trim of the stems and allow the leaves to remain moist during cooking. This will help the larger dandelion leaves wilt when cooked.

Young dandelions provide a peppery bite to fresh salads but mature dandelions must be cooked or they will be too bitter to eat. Because dandelions have such a hearty leaf they lend themselves well to being boiled, stewed or even added to soups and meat. It is advisable to add dandelions toward the end of cooking so the bitter flavors do not alter the taste of the dish.

Crash Course Quotcookingquot For Men

2009-02-06T11:00:00.001-08:00

Writen by Georgette Pauls

Are you intimidated by the idea of entertaining LADIES in your home? Maybe you are in the process of getting to know someone you really like and expect to be entertaining her soon.

Or maybe you've been entertaining her but not as well as you would like.

It seems complicated.

But

It doesn't have to be at all.

The best beginner's strategy is

DON"T COOK!

1. Go to the grocery store and look in their deli.
2. Select an assortment of cheeses, deli meats, olives and breads or crackers.
3. Stop by fresh fruit and get an apple.
4. Pick up some cream cheese from dairy.
5. Buy some colorful cloth dish towels and a few matching plates (not paper).
6. Get a couple of wine glasses and some white wine.
7. Get some chocolates.

Take the stuff home and put it in the fridge.

When your Lady stops by or you invite her over, you're ready. If she cares for you she will be impressed and thrilled. Women love men who can cook.

Arrange your goodies on a platter or a couple of plates. Olives, cheeses and meats can go on one, bread and crackers on another, and small apple wedges with cream cheese spread on them on another.

Chocolates are dessert.

You have a number of choices about how and where to serve. It's all finger food. You could arrange it in a buffet like at a party.

If you want to have a party for a lot of people, just buy more goodies.

If you are having a small talk with a lady friend you might just serve from a coffee table. That's what they're for!

You have a drink option depending on the time of day and your mood.

In the mornings a caffeine boost might be lovely. Serve coffee with sugar and real cream available for her pleasure and yours.

After noon and for the next 20 hours or so, white wine is a great choice. Give her a few options and be prepared to fulfill her desires.

If you are only going to buy one wine, opt for white unless you know for a fact that she likes red. Women tend to like white wines so it's the easy choice.

If you like beer or red wine, get it.

Then get to know this person with whom you'd like to be more intimate.

The next serving option is the most fun!

If you're ready to take a relationship to a higher level, and she's ready too, serve in bed! Use your imagination and don't worry about the crumbs! If neither of you are ready, serve on a blanket like a picnic. Climb on board and explore sensual pleasures. The food and wine helps both of you relax and enjoy taking your relationship in a new direction, while you break a few rules and throw table etiquette to the four winds.

It can also spark up existing relationships.

Does anyone know the proper etiquette for licking cream cheese or chocolate from intimate locations? Remember the best etiquette for this and all romantic encounters is that everyone is supposed to have fun!

Washable cotton bedspreads are the best choice in this option made for sensual discovery. Remember, great lovers don't leave the cleanup to the ladies.

We'll leave the variations to your imaginations.

For more great tips and advice from Georgette on dating, entertaining and decorating for men, visit Georgette at http://www.my-bachelor-pad.com

How To Cook Lobster Tails From Steaming To Grilling And More

2009-02-05T11:00:00.002-08:00

Writen by Anne Clarke

Cooking lobster tails is not necessarily difficult, but after the money you have spent on your lobster, you certainly want to make sure that you do it correctly! This article is here to serve as a guide for cooking lobster tails and how much time you should cook them for, depending on their weight.

If you are steaming your lobster tails:

· Steam them for about 7 to 8 minutes

· Cook 14 minutes for one pound lobster, adding 2 minutes per ¼ pound beyond that.

If you are cooking lobster tails by way of the grill:

· First boil the tails for 4 minutes on medium-high heat for 7 minutes if you have 6 ounce tails, 8 minutes for 8 ounce tails.

· Grill until the meat is opaque and firm to the touch.

If you are cooking lobster tails in the oven (baking them):

· Bake for 8-10 minutes at 400 degrees Fahrenheit.

If you are boiling your lobster tails:

· A general rule of thumb is to cook 5 minutes for the first pound, adding one minute for each additional pound.

· Cooking lobster tails that are 1-3 ounces will take about 3-5 minutes.

· Cook 5-ounce tails for 7 minutes, 6-ounce tails for 7.5 minutes, and 8 ounce tails for 8 minutes.

If you are cooking lobster tails in the broiler:

· Cook a 1-3 ounce lobster tail for 3-4 minutes.

· A 4-6 ounce lobster tail should take about 5-6 minutes.

· A good 10-12 ounce lobster tail should be cooked for 10-12 minutes.

· Cook a 14-16 ounce lobster tail for 12-15 minutes.

Before cooking lobster tails, be sure to thaw them (most lobster tails come frozen). Also, be aware that these are just general guides for cooking lobster tails cooking times may vary, depending on your altitude, your lobster, and other such variables.

Us this only as a guide to cooking lobster tails, not as a "must-do." When your lobster tails are opaque (not translucent) and firm to the touch, they are likely done. You could also consider using a cooking thermometer to verify.

Good luck cooking lobster tails! May they be delicious and not rubbery! Of course, be aware, that frozen lobster tails are likely to be a bit more rubbery than fresh lobster but they can still be mighty good!

Anne Clarke writes numerous articles for websites on gardening, parenting, fashion, and cooking. Her background includes teaching and gardening. For more of her articles on cooking lobster tails, please visit Atlantic Lobster Tails.

Bread Machines What Makes Them So Useful

2009-02-05T11:00:00.001-08:00

Writen by Lynne Birch

There is no doubt that bread making machines have become a very important part of many families daily life. They provide fresh healthy bread for your family with very little effort and very little cost. Below are some of the more useful things that your bread maker can help out with.

They can take over the task of kneading bread. This is great if you have wrist problems, or simply have other jobs you want to do around the house. You can set up the recipe, start the machine and go off and do other chores or simply something else you'd rather be doing. It really is a set-it and forget-it appliance. Nothing like waking up in the morning to the smell of fresh bread!

Bread makers are great for large families too. Even if your family goes through several loaves of bread a day, you simply have to set it up and leave the bread machine to do its work before you go to bed, and then again once during the day. Because it takes care of all the work, it really isn't that hard to make several loaves a day.

When bread makers first came out years back people felt that all you could use them for was plain white bread. Well that is not even close to being true any more. There are now dozens of fantastic recipes available for all kinds of bread. What you will find is that the ingredients you use in a bread machine will be a little different than if you were baking bread normally. The results are just as good however.

The reason for this is that you normally put the wet ingredients in the bread machine first. Then you put the remaining dry ingredients on top with the special bread maker yeast going in last. However some machines and some recipes require that you change the order of the ingredients. This is done to make sure that everything mixes together properly and the bread can rise as it should. Just follow the instructions that come with the recipe and you'll be OK.

Bread makers provide your family with a healthy, affordable alternative to store bought pre-made bread. They are convenient and easy to use, and now more than ever provide very good value for your family budget.

Lynne Birch writes on home improvement http://www.my-kitchen-appliance.com selection of articles and reviews of kitchen appliances is growing daily. Updated bread maker.

From Buttermilk Pancakes To Blueberry Pancakes

2009-02-04T11:00:00.002-08:00

Writen by Shauna Hanus

During the spring of the year when lent is at hand and Easter is a mere 10 weeks away pancakes are on many peoples minds. The Tuesday before lent begins is traditionally pancake Tuesday. The origins of pancake Tuesday go back to when eggs, sugar and butter were not allowed during lent so people needed to use up these ingredients before lent began. Since eggs, sugar and butter are primary ingredients in pancakes we now have pancake Tuesday.

Pancakes are one of those foods that are found cross culturally around the world. They can be found in Egypt as a sweet deep fried treat, in England folded in half with lemon juice and sugar and in the United States stacked high on a plate topped with butter and maple syrup.

The variations are endless when it comes to pancakes. Two of the most popular types of American style pancakes are the Buttermilk Pancake and the Blueberry Pancake. Buttermilk pancakes have a sweet tang to there taste that comes from using buttermilk in the batter. If buttermilk is not on hand in your refrigerator you can easily substitute 1 cup of milk with scant tablespoon white vinegar for the buttermilk. Simply whisk the vinegar into the milk and allow it to sit for 10-15 minutes. The milk will thicken slightly and then be ready for mixing in the batter.

Blueberry pancakes are tricky when trying to mix in the blueberries. Blueberries have a tendency to break when mixed in pancake batter so care has to be taken or your pancake batter will turn purplish grey in color. An easy solution for this is to leave the blueberries separate and simply sprinkle them into the pancake batter just after the batter has been placed on the griddle.

Cooking With The Power Of The Sun

2009-02-04T11:00:00.001-08:00

Writen by Richard Chapo

Many people understand the concept of passive solar for heating a home. Fewer realize it can be used in to cook food and sterilize water.

A solar oven is pretty much what it sounds like. It is used to cook food and sterilize water. Most people do not even know they exist, but they are an effective way to cook from both an economic and efficiency point of view.

The basic idea with a solar cooking is to create a box like structure that the sun heats up dramatically. If you have sat in a car in rush hour during the summer, you know the sun can generate a lot of heat. Instead of cooking you in a car, a solar oven focuses on food.

So, how do we cook with it? The box structure is created with dark paneling and then covered with a clear glass or plastic top after pots and food or water has been inserted. The structure is sealed. Much like a car, the sunlight beats through the clear top and heats the interior of the box. As the heat rises, it cooks the items inside. Yes, it produces more than enough heat to do the job. It really is as simple as that.

There are three general types of solar ovens. A solar box works as described in the previous paragraph. A panel oven uses reflective surfaces to focus the sun on a pot to create heat and cook the material inside. A parabolic version is designed to focus the sunlight into the bottom of a concave area upon which sits pots. There are variations of these three forms, but all solar cooking designs are derived from these basic forms.

While cooking with the sun is a fun and efficient, most people will never apply it in their home because of obvious design issues. At a cabin or when camping, however, it is a perfect solution.

Rick Chapo is with SolarCompanies.com, a directory of solar energy companies.

The Ultimate Stuffed Turkey

2009-02-03T11:00:00.003-08:00

Writen by Lance Winslow

Are you ready for the ultimate stuffed turkey? If so listen to this, but before you do you cannot be a Chicken or Big Birdish over Bird Flu, otherwise this recipe will never fly. This is the most intense recipe you have ever heard of and it is indeed the Ultimate Stuffed Turkey and it comes from Herbert's Specialty Meats.

Herbert's is the ultimate specialty meat shop in all of Louisiana and they designed the Ultimate Stuffed Turkey for those who understand the value of a good bird. The recipe is often called by eaters the ultimate stuffed turkey, but Herb, well he just calls it art and has nicknamed it the "Turducken" and that it is. The tasty treat you will never forget and it consists of a stuffed chicken, a cornish hen, which is stuffed inside of a Duck. Sounds interesting doesn't it and this dish is to die for. But wait that's not all, as the duck is stuffed inside of the Turkey. How do they do this? The de-bone the cornish hen and the duck prior to stuffing and then mixed with cornbread and pork stuffing.

Although the duck is a much stronger taste if eaten separately, this combo really works. But if you don't like that Herb is a sport and you have your option of shrimp, crawfish, catfish or alligator stuffing instead. Herb's Specialty Meats is in the town of Maurice, LA right off Main St. They have orders for about 7,500 a year and you need to take some friends to help you eat it, they are only $55.00

I tell you what this is one of the best dishes I have ever tasted and they are getting quite the reputation indeed. Think on this.

Lance Winslow

10 Convenient Ways To Eliminate Food Poisoning With Your Microwave

2009-02-03T11:00:00.001-08:00

Writen by Terry Nicholls

Microwave ovens can play an important role at mealtime, but special care must be taken when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely. Microwave ovens can cook unevenly and leave "cold spots," where harmful bacteria can survive. For this reason, it is important to use the following safe microwaving tips to prevent food-borne illness.

Microwave Cooking

1. Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape.

2. Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the center without overcooking outer areas.

3. Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive.

Microwave Defrosting

4. Remove food from packaging before defrosting. Do not use foam trays and plastic wraps because they are not heat stable at high temperatures.

5. Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven because some areas of the frozen food may begin to cook during the defrosting time.

Reheating In The Microwave

6. Cover foods with a lid or a microwave-safe plastic wrap to hold in moisture and provide safe, even heating.

7. After reheating foods in the microwave oven, allow standing time. Then, use a clean food thermometer to check that food has reached 165° F.

Proper Containers

8. Only use cookware that is specially manufactured for use in the microwave oven and that is labeled for microwave oven use.

9. Plastic storage containers such as margarine tubs, take- out containers, whipped topping bowls, and other one-time use containers should not be used in microwave ovens. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.

10. Microwave plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels should be safe to use. Do not let plastic wrap touch foods during microwaving.

Terry Nicholls
My Home-Based Business Advisor
www.my-home-based-business-advisor.com

About The Author

Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". In addition, he writes from his own experiences in trying to start his own home-based business. To benefit from his success, visit My Home-Based Business Advisor - Helping YOUR Home Business Start and Succeed for free help for YOUR home business, including ideas, startup, and expansion advice.

Turn A Plain Piece Of Meat Into A Succulent Entree

2009-02-02T11:00:00.001-08:00

Writen by Maria Graver

Can't remember what you had for dinner last night?

Make the meal served at your family table a memorable one. Chicken, beef, pork or fish, whichever is your favorite, don't settle for a plain meal ever again. With a few simple ingredients that most of us probably have in the cupboard, you can dress up a simple meal and make your family say "mmmmm."

The base for most sauces and gravies begins with a roux: a mixture of flour or corn starch blended into meat juices or bouillon and water. Butter can be used to make a cream sauce. Blended well and seasoned with a touch of garlic, curry, pepper, herbs or other spices, it's that easy! Drizzle this burst of flavor over your dish. You and your family will begin looking forward to dinner.

My family loves it, right down to the last drop, swiped up with a hot buttered dinner roll. Our favorite is a zesty Italian glaze that I make for grilled Chicken.

Brown your chicken in olive oil. I like the boneless, skinless breast meat.

Once browned, remove chicken from the pan and set aside. Turn the heat down to low.

Melt 2 tablespoons of butter to the oil in the pan.

Add one clove of crushed garlic. Powdered Garlic will also work.

Half of one onion diced, and two bouillon cubes.

Once the onion and garlic have softened until clear in color, add 3 tbls. of flour.

Stir the flour in until it absorbs all of the oil, butter and juices from the chicken. It should become a paste.

Using a whisk, (a fork will do), slowly add 3 cups of water, a little at a time. This keeps lumps from forming.

Season with some Oregano and Basil, (Italian Season). A pinch of red pepper flakes, Salt and Pepper to taste.

Replace the Chicken into the pan, cover and let simmer for 35 to 40 minutes. Stir occasionally. If too thick, add a few tbls of water. If too thin, leave cover off and let it reduce down. (evaporate)

Quick, easy and delicious, the chicken will be moist and tender, never dry and chewy. You too can make saucy, delicious dishes, by following the quick and easy recipes and directions, for meats, rice, potatoes, vegetables, pastas and more at www.MariasCookery.com

Maria Graver is the author of many articles related to cooking and entertainment. While she has catered full dinners to groups as large as 400, most of her writings are focused on the family and creating memorable meals that keep everyone coming back for more. If you'd like to learn how do start cooking like a pro, please visit http://www.mariascookery.com

Grilled Pineapple The Perfect End To Your Barbecue

2009-02-01T11:00:00.001-08:00

Writen by Scott Carey

Grilled pineapple is a perfect dessert for your barbecue. It is tasty, easy to do, great looking, and your guests will love it. Grilling brings out an intense flavor that is delicious.

Make sure to get a ripe pineapple. Look for one that has a nice smell and has crisp green leaves. Prepare the pineapple by cutting off the top and outer skin and coring. Cut into ¾ inch rings or slice into quarters lengthwise (top to bottom) and slice each quarter into four pieces to create wedges.

Make a glaze to be used on the pineapple. You can put it on prior to cooking or use it as a glaze after cooking. If using prior to cooking, brush each side of each pineapple piece with the glaze (you can also marinate overnight in a zip-lock bag). Here are some suggestions for glazes:

3 tablespoons honey, 1 tablespoon lemon or lime juice
1 tablespoon melted butter, 1 tablespoon brown sugar, 1/8 teaspoon ginger
2 tablespoons vegetable oil, ½ cup honey, 2 tablespoons lime juice, 2 teaspoons fresh ginger, 1 teaspoon soy sauce.
4 tablespoons molasses, 4 tablespoons melted butter, 2 tablespoon lime juice
½ cup brown sugar, 1 tablespoon lime juice, 1 tablespoon lemon juice, ¼ teaspoon cinnamon
1 can coconut milk, 1 ½ cups sugar, 2 teaspoons cinnamon

A variation on the glaze method is to dip the pineapple rings in a mixture of melted butter and lime juice and then into a mixture of brown sugar and cinnamon. Shake off the excess sugar and they are ready to go on the grill.

Spray the grill with non-stick cooking spray. Put the pineapple on the grill and cook for about 4 minutes on each side. Cook only until the outside starts to turn brown and grill marks appear. Don't overcook or it will turn mushy. Remove from the grill and brush with glaze one last time. Serve as is or with a scoop of vanilla ice cream or fruit sorbet. It doesn't get much better than this!

Scott Carey has many hobbies and interests, including outdoor cooking. See http://www.outdoorcookingmagic.com for more outdoor cooking tips. Get a Free Dutch Oven Recipes eBook.

Onceamonthcooking How To Make Your Plan Work

2009-01-31T11:00:00.001-08:00

Writen by Crystal Paine

As one of the oldest children in a family of nine, I know that cooking for a crowd can almost be a full-time job. Once-a-month-cooking has been a lifesaver for our family. In the beginning though, when we first heard of cooking 30 meals in one day, it sounded rather impossible. It was not until we had tried it, though, that we found it is not only possible, but it can even be quite simple and fun!

Blessings

If you are skeptical about taking on what might seem like an overwhelming task to you, let me first share some of the blessings which have resulted for our family from once-a-month-cooking.

It has saved us many hours of trying to figure out what to have for dinner and answered the infamous question, "What's for dinner?"

We have been more readily able to show hospitality to other families when the main dish is already made and in the freezer. (We usually plan ahead for this by doubling or tripling seven to ten of the recipes on cooking day to use as "company meals.") In like manner, it is much easier to being meals to needy families when you have casseroles in the freezer ready to be pulled out and heated at the drop of a hat. (We also plan for this by preparing many of the dishes in disposable pans.)

It saves time (You only have to do mountains of dishes one day a month, not every day! You also don't have to start dinner at 4:30 p.m. or earlier everyday just pull dinner out to thaw in the morning.) and money (You can usually save quite a bit by buying in bulk).

We are brought closer together as we spend a special day as a family cooking these meals.

This is an excellent lesson in Home Economics for your children. Mom always has the oldest girls plan the menu, grocery list, and strategy for the cooking day. She often has us do the grocery shopping, as well.

Planning

Proper planning is essential for a successful cooking day. I usually start planning at least a week in advance. First, pick which day will be your cooking day. Clear your schedule that day. You will want to focus your energies entirely on cooking.

Menu Planning: After you have chosen your cooking day, begin menu planning. Go through your cookbooks and find recipes suitable for freezing. Strive for variety. My list usually includes: one-dish dinners, meatloaf, meatballs, layered casseroles, soups, chili, hamburgers, meatless dishes, and so on. Make sure that you include a number of family favorites, in addition to any new recipes you may be trying out. You do not want to fill your freezer with meals your family won't find appetizing! When you write down your menu, make sure and write down the cookbook and page number the recipe came from. In addition, mark whether you are planning to double or triple the recipe.

Make Your Grocery List: Using your menu list, write down the quantities of ingredients needed for each recipe. I like to categorize like ingredients on five to seven different lists (meats, vegetables, cheese, pasta, spices, etc.). Take these lists and combine all like ingredients onto a final list. For example, if there are fifteen recipes calling for one pound of ground beef, you will write "15 pounds ground beef" on your final grocery list.

After you have made your final grocery list, make sure and check your cupboards to see what you might already have on hand. You probably have most of the seasonings. But be sure that if you need four teaspoons of garlic powder, you actually have that much in the jar. I have not checked thoroughly before, and it has been real headache.

I have found it most helpful to keep a separate "food preparation list" along with my grocery list which states what is to be done with the items which I need large quantities (Such as, if one the items on your list is "20 pounds of chicken breasts," note beside that item how many cups need to be cooked and diced, how many chicken breasts need to be cooked and left whole, how many need to be left frozen, etc.).

You will also want to make sure you have plenty of freezer bags and foil on hand. These will be essential on your cooking day.

Cooking Day Strategy: It is wise to develop a basic cooking day strategy of what you will do when. This does not need to be an exhaustive list, but it will save you time and effort if you have planned the basic order of what you will be cooking when. If you are going to be working together as a family on cooking, plan who is responsible for what tasks. Although everyone will need to be flexible, it will definitely save hassle to have most of the schedule worked out ahead of time.

Shopping: The day before you begin cooking, do your grocery shopping. Make sure you do not rush through this. Read your list thoroughly and check to get the best deal.

Cooking

The sooner you can start in the morning, the better. Begin by cooking the meats, grating the cheese, chopping the onions, or whatever bulk preparations your "food preparation list" says you need to do. If you have planned to make soups, you should start these early on, as they usually need to cook for longer.

Cooking the meat is one of the most time-consuming projects and you will probably find you end up browning ground beef and boiling chicken most of the day! As much as is possible, use all of the burners on your stove at the same time.

Keep soapy water in the sink at all times and take turns being on "dish duty." As soon as a dish is used, wash it. This will save you from having an enormous mess at the end of the day. You might also find it helpful to take a five-minute kitchen cleaning break every hour or so to wipe down the counters and put things away which you are no longer using.

Freezing

What do you do with the completed dishes? Here are some guidelines for freezing:

We always designate the kitchen table as our "finished recipe" zone. We often have someone who is specifically just working on labeling things and taking them to the freezer from the kitchen table.

Proper labeling is a key factor in making sure you know what you have in freezer. Make sure you label the containers with the recipe, the cookbook it came from, the page number, how many it serves, and any additional instructions for the dish. Also write out a list with all of the recipes you make and freeze and how many they serve on the outside of your freezer.

Transfer soup to a big bowl and cool for about an hour. You can either place the soup in plastic freezer bags or plastic containers with lids (32 oz. cottage cheese and yogurt containers work well for this).

Most other recipes can be transferred to plastic freezer bags. Do not fill the bags very full, as foods expand when frozen. Do not put anything which is still hot into bags. You will likely split the bag at the seams and have a gigantic mess to deal with!

Use smaller labeled bags for cheese or anything else to be sprinkled on top once the dish is cooked. Make sure you keep these in a very accessible place in the freezer.

If the recipe is something like lasagna which cannot be frozen in a plastic bag, freeze it in the size of pan the recipe calls for, cover with foil, and label.

I wholeheartedly encourage you to give once-a-month-cooking a try. If you are like us, you will soon wonder how you ever lived without cooking this way! You could also simplify this plan and just cook for two weeks at a time to start.

For further information, ideas, and recipes, I highly recommend you read Once-A-Month-Cooking by Mimi Wilson and Mary Beth Lagerborg and Dinner's in the Freezer by Jill Bond.

Happy Cooking!

Crystal Paine is a 23-year-old homeschool graduate and the owner of Covenant Wedding Source, LLC (an online retail bridal business). She writes articles on a variety of topics and recently authored her first booklet for young women, The Merchant Maiden: Earning an Income Without Compromising Convictions. She lives with her husband in Topeka, KS. They are expecting their fist child in January. For more information on her business and booklet, visit her website: http://www.covenantweddingsource.com.

A Cookie Assembly Line Efficient Cookie Baking For Busy Cooks

2009-01-30T11:00:00.001-08:00

Writen by Mimi Cummins

As a busy working mother, I'm short on time, especially during the holidays, but baking Christmas cookies is a family tradition I'm unwilling to give up. Over the years, I've come up with many ways to make the process of baking a large variety of cookies go much smoother and take less time out of my busy life. You may want to start by checking out my 6-day program for hassle-free Christmas cookie baking ( http://www.christmascookiesareforgiving.com/hassle-free.php ). In addition to the 6-step method, I've found an efficient way to prepare a large variety of cookie dough with minimum fuss by setting up a cookie assembly line. The best part about this process is that you can make 12 different batches of cookies and only have to wash the dishes once!

This process assumes that you have already chosen your recipes and gone grocery shopping. You will want to use your longest available expanse of countertop for this. My assembly line turns two corners as it winds around my small kitchen, but that is fine.

You may need to make some adjustments depending on your individual recipes, but for most recipes, you can set up your assembly line like so:

Flour Line:

-Large mixing bowl
-Measuring cups and spoons
-Fork for stirring
-Flour
-Baking powder and baking soda
-Salt
-Cocoa powder
-Spices
-Any other dry ingredients that are added to the flour in your recipes

Butter Line

-Another large mixing bowl (or the bowl from your stand mixer)
-A second set of measuring cups and spoons
-Electric mixer
-Wooden spoon
-Rubber spatula
-Butter, shortening, margarine and/or cream cheese
-Sugar (white and brown)
-Eggs
-Vanilla and other extracts
-Chunks such as raisins, nuts, chocolate chips
-Rolled oats
-Any other ingredients that are added to the butter and eggs in your recipes
-Plastic wrap
-Felt-tip marker

To avoid transferring flavors from one recipe to another, you will start with basic recipes that have no spices, chocolate, or other strongly flavored ingredients. Starting with your first recipe, go down the line measuring out the amount of flour, baking powder/soda and salt into one bowl. Then, combine the butter, sugar, eggs, vanilla in your larger bowl as directed. Gradually stir the flour mixture into the butter mixture. After that, stir in any chunks.

Next, scrape down the edges of the mixing bowl so that it's fairly clean, shape the dough into a ball, and wrap it in plastic wrap. Identify the recipe by writing its name on the plastic wrap with a felt-tip marker, and refrigerate it. If it is a slice-and-bake refrigerator cookie, form it into a log instead of a ball, according to the directions in your recipe. If you plan to bake much later, you can even freeze the dough. Most cookie doughs freeze very well. Defrost at room temperature while still wrapped in plastic wrap, and unwrap only when dough is thoroughly defrosted. Otherwise condensation could add too much moisture to your dough.

When your first batch of dough is prepared, wrapped, and stored in the refrigerator or freezer, return to the beginning of your assembly line, without washing your dishes, and begin preparing the next batch of dough. When you have prepared all the recipes that contain no spices or cocoa, move on to the recipes that contain cocoa, and finally those that contain spices. This way, you will only have to do dishes once at the end of the process, and you will have several different kinds of dough waiting to be baked.

When all your dough is prepared, then you can finally put away all your ingredients, clean up the kitchen, and do your dishes. Now if you plan to finish your baking today, you'll have lots of space for rolling out your dough or setting out your cooling racks. If you plan to bake another day, you're done!

Mimi Cummins is co-author of the book "Christmas Cookies Are for Giving: Recipes, Stories, and Tips for Making Heartwarming Gifts." This book, "enthusiastically recommended" by Midwest Book Review, is full of baking tips and hints, including nearly 50 recipes each with a full-color photo. For more information visit http://www.christmascookiesareforgiving.com/ or order from your favorite online bookstore.

[Note to webmasters: you may include a link to the book using your affiliate program (Amazon, Barnes & Noble, or other) if you wish.]

Quick And Easy Holiday Party Favors Or Gifts

2009-01-29T11:00:00.001-08:00

Writen by Suzanne Lieurance

Here's an easy way to make cute favors for a holiday party. These candy-filled cookie cutters also make charming, yet inexpensive, Christmas gifts.

You'll need some holiday cookie cutters in a variety of shapes, candy melts in different flavors and colors (available from stores that carry candy making supplies) or baking chips in several flavors (peanut butter, milk-chocolate, mint, white chocolate, etc.), colored sprinkles, colored sugar, clear cello bags, gold twist ties or colored ribbon.

First, line a large cookie sheet or jellyroll pan with a silicone baking mat or parchment paper. Set the cookie cutters (face down) onto the cookie sheet, a few inches apart.

Next, melt one flavor or color of candy melt (or baking chip) according to the directions on the package, then pour the melted candy into the cookie cutter. Fill the cutter to the top and use a knife or small spoon to make sure the melted candy is distributed evenly inside the cookie cutter. Immediately sprinkle some colored sugar or candy sprinkles over the melted candy in the cookie cutter.

Repeat the process, using as many different colors and flavors of candy as you wish. When all the cookie cutters have been filled, put the cookie sheet in the refrigerator and leave it there until the candy in all of the cutters has hardened.

Remove each cutter from the cookie sheet. Scrape off any candy that might have stuck to the outside of the cutters. Package each candy- filled cutter in a clear cello bag (available at crafts stores). Close the top of each cello bag with a gold twist tie or a piece of colored ribbon.

Variations:

Instead of candy melts or baking chips, use your favorite recipe for fudge or peppermint bark and pour the mixture into the cookie cutters and let it harden.

Use different cookie cutters for different holidays and events - heart- shaped cutters for Valentine's Day, or bunny-shaped or egg-shaped cutters for Easter, for example.

Suzanne Lieurance is a freelance writer and owner of the Three Angels Gourmet Co. which produces a unique line of "heavenly gourmet mixes" for sale at: http://www.threeangelsgourmet.com

For additional food information and daily tips, visit the Three Angels Gourmet Co. blog at http://www.threeangelsgourmet.blogspot.com

The Family Meal

2009-01-28T11:00:00.002-08:00

Writen by Shauna Hanus

The family meal has suffered in the changing family environment. Moms and Dads are both working and a large portion of homes are single parent homes. This disturbing trend may be a joy to take-out restaurants but it has detrimental effects to the family and children.

Studies have shown that childhood obesity, drug use, alcohol consumption and cigarette smoking are lower in children who eat dinner with the family.

It can be hard to fit in a home cooked meal when schedules get busy. The children have busy schedules with sports and friends and parents are working longer hours. There are a few things that can be done to assist in making family meals easier to accomplish.

First pull out that old crock pot. It can be used for the old stand by such as pot roast but it can also be used for crock pot lasagna or macaroni and cheese.

Go for the take out and bring it home. Stop into your family's favorite restaurant and order dinner to go. Then when you get home remove the food from the carry out boxes and serve on your own plates. Sit down to a cooked nutritious meal that is served at the dinner table on your own plates.

Finally when the family is truly busy order a pizza, wings and dinner salad. Then bring this into the house and sit at the table to eat. This is a new twist but it is much better for the family to eat at the table than in front of the TV.

Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com

Olive Wood Craftsmanship And Herbes De Provence From France

2009-01-28T11:00:00.001-08:00

Writen by James Zeller

Olive wood from Europe is recognized as the premium wood to fashion gourmet wood cooking utensils. Research from the University of Wisconsin, has proved through tests, that wood is more hygienic than any kind of molded plastic. Wooden products are safer than plastic kitchen items because bacteria like salmonella cannot survive for more than three minutes on a wood surface, yet it will remain viable on or in a plastic equivalent.

Kitchen utensils and kitchenware are made from European olive wood because of its high grade of durability. Olive wood carpentry and craftsmanship has been handed down from generation to generation, from family to family, in the Provence area of France. The Provence locale is picturesque and compelling to visit. Hilltop towns overlook the Mediterranean Sea, and bask in the warm temperate climate. Gourmet cooking from this area is famous for incorporating the organic herbs and spices grown here. Special dried herb mixes are featured in gourmet Herbes de Provence. Gourmet chefs and cooks from around the world utilize French Herbes de Provence for its pure flavor in their finest recipes. This region has become known for its gourmet cuisine, rich history, and olive wood artisans. It has become a natural for gourmet gift products to be made from olive wood, here.

The olive wood selected for their products is of the finest aged quality and is extremely robust. Each olive wood piece is processed naturally to bring out the unique grain pattern inherent to olive wood. The olive wood raw material is hand selected and skillfully crafted by wood carving professionals. Because of the nature of olive wood, over 75% of the rough material may be turned to waste, to manufacture a fine grade kitchen utensil or olive wood gourmet gift item.

Numerous shops from Paris to Nice will include olive wood gift items of extraordinary quality. Tourists find exceptional bargains that are individually made and exquisite.

One such item is an olive wood herb mill or herb grinder, which is used to grind dried herbs and salts. Each mill is hand made, and at completion, solely unique. No two pieces of olive wood material are the same, thus the wood grain and veining pattern are never similar from piece to piece. Like pepper grinding mills, an olivewood herb grinder offers the fresh ground taste and aroma of fresh herbs to any gourmet dish.

An olive wood herb mill has made many cooks happy as a thoughtful kitchen gourmet gift.

James Zeller writes for gift related websites and blogs. Here is a selection of unique gifts that he found, and a creative collection of culinary gourmet gifts.

Spicy Crab Cakes

2009-01-27T11:00:00.002-08:00

Writen by Luke Indran

Good golly, these seafood specialty delights pack such a ferocious taste wallop that once you start popping them, you'd be hard pressed to stop! My zesty crab cake wonders make the perfect New Year's party appetisers or family gathering fillers, so by all means dig in liberally, to welcome 2006 with a bang...

SPICY CRAB CAKES

2 lg. eggs

1/2 lb. fresh lump crabmeat

1 c. ricotta cheese

1 c. (4 oz.) shredded Monterey Jack cheese with jalapenos

3 tbsp. snipped chives

3/4 c. fine seasoned dry bread crumbs

1/4 c. salad oil

1 (7 oz.) jar roasted red peppers, drained

1/3 c. mayonnaise

In medium bowl, whisk eggs until blended. Stir in crabmeat, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat.

In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. Yields 12 servings.

About The Author
Luke Indran is a professional food and recipe addict who actively balances his obsession with eating with his fanaticism for exercise and healthy living. If you're after delicious recipes that stir your senses, then head on over to Luke's mega website at http://www.recipemecca.com/ for the yummiest recipes anywhere presented in a step-by-step format anyone can follow easily!

Cooking Preserving Why And How

2009-01-27T11:00:00.001-08:00

Writen by Michael Russell

If we wish to keep food from spoiling so that we can eat it safely at some time in the future we have to preserve it. Preserving food will help store food and protect it from spoilage.

There are many successful ways to preserve food and for some it is quite a hobby. Some people like to dry out the food, which dates back to prehistoric times. Fermenting, brining, salting and smoking are other great ways to preserve food. Another really popular method of preserving food is preserving food in vacuum-sealed glass jars and this is known as canning. This term can be confusing as there are actually no cans involved just glass jars. These jars are often referred to as Mason jars after the inventive American John Mason who pioneered their design. Unfortunately John Mason let his patent lapse and other entrepreneurs were quick to jump on the band wagon!

Canning is one of the most reliable methods of preservation of foods and it is just the process of preparing foods in airtight jars. Canning was first introduced by a Nicolas Appert in the 19th century at the request of Napoleon to find a way of preserving food for his troops. It was not long after this that Louis Pasteur proved that food spoilage is caused by microorganisms that are present in air, water and soil. Because of this discovery there were further developments in preserving methods and equipment.

Food preservation is based on simple principles. The only way to preserve food is to control the enzymes and microorganisms that naturally occur in food and causes them to spoil. This means that any container of preserved food must also be thoroughly sealed so as to prevent the reintroduction of airborne microorganisms and to counteract oxidation.

The actual processing of preserving food arrests spoilage by heating it in a sealed container. The jars need to be sterilized and heated before the food is placed in them. The food filled jars then are heated to a temperature sufficient to destroy spoilage agents. Air remaining in the food and in the space at the top the jar is driven out between the jar and the special canning jar lid during the heating process.

Once the jar and food begins to cool, the vacuum that has been created inside the jar sucks the lid inward and this is held tightly in place until the jar is opened. There will be no contamination of the food inside the jar unless the seal is broken. The food will maintain its flavor for a long time without refrigeration. Preserves can be made without the heat process but food preserved this way has to be kept in the refrigerator and used within a short period.

Preserving food only requires a few basic utensils and using the correct equipment will make preserving easier, safer and more successful. Most of the equipment most people already have in their kitchens but there are some specially designed inexpensive tools that will save time and frustration. Investing in some of these can make the canning experience a more pleasurable on.

Michael Russell Your Independent guide to Cooking

Cooking Tips

2009-01-26T11:00:00.001-08:00

Writen by Ronald Yip

You open the cookbook and see a recipe title or a photo that tempts your taste buds. Then you start to read the recipe, realize the preparation is more difficult than you first thought, and put the book back on the shelf.

Sound Familiar? Well here's a simple cooking tip to help get you started:

1. Abbreviations for Measuring

Tsp. = teaspoon
Tbsp. = tablespoon, which equals 3 teaspoons
C = cup.

Cooking Tip:
Get a set of measuring spoons. The set will usually have 1/4 tsp., 1/3 tsp., 1/2 tsp., 1 teaspoon and 1 tablespoon.

Dry measure cups look like little saucepans and can be leveled off with a knife or other straight-edged tool. They come in sets like the measuring spoons. Liquid measuring cups have ounce marking lines so you can measure however many ounces you need.

Cooking Tip: Some recipes require exact measurements to turn out right so learn to measure correctly.

2. Common Ingredients

Make sure you know what you need.

Cooking Tips:
Baking powder and baking soda are not the same.

Ask the produce manager at the market about fruits and vegetables, the meat manager about cuts of meat.

When trying something new, buy ONE. You can always go back for more if it turns out well.

3. Common Terminology

Bake:
Dry heat in the oven. Set oven control to the desired temperature while you're preparing the dish to be baked. Once the light that says it's heating turns off, the oven is at the proper temperature. Then put in the food--for best results, center it in the oven.

Boil:
Heat a liquid until it bubbles. The faster the bubbles rise and the more bubbles you get, the hotter the liquid. Some recipes call for a gentle boil--barely bubbling--or a rolling boil--just short of boiling over. Watch so it doesn't boil over.

Braise:
A moist cooking method using a little liquid that barely bubbles on the top of the stove or in the oven. This is a good way to tenderize cheaper cuts of meat. The pan should be heavy and shallow with a tight-fitting lid to keep the liquid from boiling away. There's a lot that can be done for flavoring in your choice of liquid and of vegetables to cook with the meat.

Broil:
Turn the oven to its highest setting. Put the food on broiler pan--a 2 piece pan that allows the grease to drain away from the food. In an electric oven on the broil setting only the upper element heats, and you can regulate how fast the food cooks by how close to the element you place it. Watch your cooking time--it's easy to overcook food in the broiler.

Brown:
Cook until the food gets light brown. Usually used for frying or baking. Ground beef should usually be browned (use a frying pan) and have the grease drained before adding it to a casserole or meat sauce.

Fold:
A gentle mixing method that moves the spoon down to the bottom of the bowl and then sweeps up, folding what was on the bottom up over the top. This is used to mix delicate ingredients such as whipped cream or beaten egg whites. These ingredients just had air whipped into them, so you don't want to reverse that process by mixing too vigorously.

Simmer:
Heat to just the start of a boil and keep it at that point for as long as the recipe requires. The recipe will usually call for either constant stirring or stirring at certain intervals.

Now you are ready to do the shopping and prepare that recipe that you've always wanted to try!

Happy cooking...

Ronald Yip
Please visit my website at: http://www.recipeslovers.com Visit Internet's Unique Market Place for Info Products at: http://www.alphasoft.cc/links/recipes.php

Improvisational Cookies

2009-01-25T11:00:00.002-08:00

Writen by Trinh Lieu

"Mom, can we bake cookies?"

This question would often triggered a typical conversation at our house when I was a little girl. It continued on like this.

"Sure, honey. What do you want to bake?"

"Chocolate chip cookies with big chunks of chocolate," said I.

"Alright. But we're out of eggs and I can't go to the market until Saturday. How about chocolate shortbread cookies? They're just as delicious."

"I guess." That was always my response after I dramatically let out a huge sigh. My love for homemade cookies did not put me in a position to say, "That's alright, Mom. I'll wait 'til Saturday."

In retrospect, it seemed to me that my mother never had all the key ingredients for the cookies I wanted to bake. We always had to improvise and ended up baking what she suggested.

My mother had, and still does, a resourceful collection of, what I like to call, improvisational cookie recipes. It gave us the ability to conjure cookies from whatever ingredients she had in her pantry and refrigerator.

If flour is missing, we would bake flourless chocolate chewies, or almond chocolate macaroons, or flourless peanut butter cookies.

If we were short on butter, I would inevitably be munching on applesauce cookies, or peanut butter chocolate chip cookies that had neither flour nor butter.

It was never a problem when we were out of chocolate. Eating blondies instead of brownies always satisfied my sweet tooth. Besides, we all know that cocoa can perfectly substitute for chocolate.

On rare occasions, my mother would say, "I don't feel like baking today, but we can still make cookies. Do you prefer peanut butter chocolate crunch bars or puffy rice date cookies?"

None of my mother improvisational cookie recipes has ever failed my high standard for great taste. As we ate our freshly baked homemade cookies, my mother would say, "Honey, thanks for adding the most important ingredient as always, your flexible attitude."

Please visit http://www.cookies-in-motion.com/Easy-Cookie-Recipes.html for cookie recipes mentioned in this article.

Learning To Love Vegetables

2009-01-25T11:00:00.001-08:00

Writen by Bethany Klug

Impossible, you might say, especially if the vegetables you ate growing up were boiled into oblivion. Or maybe yours were embalmed as canned vegetables or cryogenically frozen. Treated with such disrespect, it's easy to understand why many of us avoid vegetables, and lose out on the most life sustaining and disease preventing food available to us.

Vegetables (and fruits, too) are rich in special molecules called phytochemicals. Phyto simply means plant. Phytochemicals give plants their characteristic color, smell, taste and texture. They help the plant protect itself from disease and predators. We get the same benefit when we eat properly prepared vegetables and fruits. Food from animals, such as meat and milk, do not have this effect. The greatest benefit comes from a eating a variety of phytochemicals and is as simple as selecting vegetables and fruits of different colors. The array of colors will make your plate look more appetizing, too.

The easiest way to prepare vegetables is to eat them raw. One of my favorite simple meals is a bowl of soup with carrot sticks, celery sticks spread with pumpkin seed butter, sliced fruit and a piece of whole grain bread. Green salad is also easy. Visit your nearest organic farmers market and check out the bounty of baby greens available right now. Toss with some raw walnuts, fresh berries and balsamic vinaigrette.

Another way to prepare vegetables is to steam them. Add your vegetables to a saucepan, then add a small amount of water, ¼ the level of the vegetables at most. Bring to a boilthis will happen quicklythen reduce the heat, cover and simmer. Asparagus spears and broccoli florets take about two minutes, sliced carrots, green beans and cauliflower florets five minutes, dark leafy greens like Swiss chard and kale take 15 20 minutes. They are done when their color brightens and their texture is tender-crisp. Eat as is, toss with extra-virgin olive oil or lightly sprinkle with vinegar. Umeboshi plum vinegar, found in the macrobiotic section of your health food store, is especially tasty.

Roasting intensifies the sweetness and flavor of root vegetables such as carrots, onions, parsnips, beets, potatoes and celery root. Peel four cups of root vegetables and cut them into bite size chunks. Place them in a roasting pan with a few peeled garlic cloves. Stir in 1 2 teaspoons of grape seed oil, ½ teaspoon of salt and 1 2 teaspoons of your favorite dried spice until well coated. Dill is good with beets and parsnips. Rosemary goes well with the others. Cook covered in a 450 degree oven for 30 45 minutes until fork tender. Serve as a side dish or make an entrée salad: toss baby greens with balsamic vinaigrette, and then artfully arrange raw walnuts, fresh and dried fruit, roasted vegetables, and Fantastic Foods whole wheat couscous atop the greens. Enjoy!

Bethany Klug, DO specializes in holistic medicine at the Kansas City Holistic Centre.

She teaches whole foods nutrition and holistic living online. Visit University Of Masters for information about her courses. Please enter "DRKLUG" in the referral box when you enroll.

She authors the monthly column "The Doctor Cooks" for the Kansas City Wellness Magazine. The Doctors Cooks Weblog is now online with past articles, menus, recipes, tips and other resources. Please subscribe!

Food Safety Tips

2009-01-24T11:00:00.003-08:00

Writen by Cristie Will

Three Main Rules for Food Safety:

Keeping everything clean in the kitchen area
Keeping cold foods cold
Keeping hot foods hot

Beware of hidden dangers:

Spoiled Food
Food Poisoning

Spoiled food is easy to spot since it usually looks and smells bad, but food poisoning is another story. Food poisoning is a bacteria that cannot be tasted, seen, or smelled. The following points will help keep a person safe:

Always use paper towels when working with, or cleaning up after raw meat and even vegetables. Vegetables maybe shipped from other countries and some of their safety standards are not as strict as the United States.

Keep pets out of the kitchen while cooking, especially if they are generally outdoor animals.

Keep kitchen linen's washed regularly since bacteria tends to hang out in sponges, towels and cloths that are used over and over. Throw out dirty or mildewed dish sponges or clean in dishwasher.

Your clean kitchen:

Clean with soap, that says "antibacterial".
Wash hands with "antibacterial soap".
Always wash hands, utensils or anything that raw meat or vegetables were around.
Cover any skin cut or opening with bandage or gloves or protective plastic of some kind.
Any cutting boards other than wood are the safest for cutting raw foods on because they are less porous than wooden boards.
Do not mix raw meat with cooked meat because this could transfer bacteria. For example, do not take raw hamburger out to the grill to cook and put cooked ones back on the same plate.

Hot Foods

Bacteria will thrive at room temperature or in lukewarm food, so do not allow hot foods to be at room temperature for more than two hours; to keep hot foods hot that means keep it above 140° or higher.

Never partially cook or heat perishable foods because during cooking, the food may not reach a temperature high enough to destroy bacteria.

It is necessary to roast meat or poultry at 325° or above.

When reheating leftovers; stir often until steaming hot at 165°. If there are, any doubts about leftover foods throw it away because it is not worth getting sick over.

Cold Foods

Since bacteria can thrive at room temperature then it can grow in foods that are suppose to be cold as well, so the same rule applies don't leave out for more than 2 hours at a time.

Always take perishables foods home and refrigerate immediately.

Foods chill faster when space is allowed between them when stocking refrigerator and freezer. In addition, divide into smaller amounts in shallow containers helps to chill faster.

It is a good idea to buy a refrigerator thermometer to make sure your refrigerator is cooling at 35° to 40°. In addition, use a freezer thermometer to check that your freezer is staying at 0° or colder. If the power goes out do not open the doors. Food will be good for up to four hours and maybe a little longer depending on the circumstances.

You should not thaw foods at room temperature, but if you do cook immediately at the correct temperatures. The same thing applies if you thaw foods in the microwave.

Check out these tips and more at http://www.cristiescookin.com.

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. While learning to cook she was always aware of the dangers of not following directions and she learned many more tips from their family resturant. These tips and many more can be found at http://www.cristiescookin.com.

How To Cook A Steak To Perfection

2009-01-24T11:00:00.001-08:00

Writen by Anne Clarke

Most people have a preference of whether or not they like their steaks rare, medium, well done, or anywhere in between. Yet, somehow, it seems that cooking a steak to fit these preferences is oftentimes difficult. But with some simple training and a bit of skill, it most certainly can be done. Cooking a steak does not have to be difficult, especially if you follow these few rules:

· Take into consideration the thickness of a steak. You must realize that cooking a steak is not an issue of just time. Whereas cooking one steak for 4 minutes might make it medium, cooking a steak that is slightly thicker may turn out rare or medium rare when cooked for the same amount of time.

· Also consider the pan temperature.

· The cook time is also very important.

· You must find a good balance between the three abovementioned things to get the results you desire.

· Other things to consider when cooking a steak is the tenderness and size of the cut. The presence of a bone can also change the cooking time as can the method of cooking (barbecuing, sautéing, etc.).

· If you have a sirloin or rump steak of 1.5 cm thick, then here are a few guidelines to follow when cooking it:

1. Well done, cook it for up to 6 minutes

2. Medium, cook it for about 4 minutes

3. Rare, cook it for just a couple of minutes.

Hold up for a minute are you still confused as to what exactly "rare" is versus "well done?" Here is a guide on cooking a steak based off of what the steak should look like (of course, never cut open a steak to see if it is done! It looks tacky, and it causes the steak to dry out).

· Well done the steak will be hot, and it will have very little moisture. The color will be a dark grayish. The steak will be firm when touched. There will be no hint of pink left.

· Medium well the steak will also be hot, gray, and it will have a juicy center.

· Medium a medium steak is light gray, warm, and it will have a juicy center. When touched the steak will offer some resistance. Pink juices will bead up on the surface of the seared side when the steak is turned.

· Medium rare the steak will be light pink in color, warm, with a juicy center.

· Rare the color will be pink, the temperature will be warm, and the center will be bloody and red! The steak will still feel soft when touched.

Know about the two different types of heat used when cooking a steak:

· Dry heat this type of heat does not use liquid and it is used to cook some of the most tender cuts. Examples of cooking with dry heat are broiling, roasting, sautéing, pan-broiling, and rotisserie cooking.

· Moist heat moist heat, on the other hand, uses steam or liquid. Moist heat cooking methods are soup-making, stewing, braising, and pressure cooking.

You must determine whether or not your steak is cooked based on touch, sight, and the clock. The firmer the meat, the more cooked it is. The lighter the color (from dark purple-red to pink), the more cooked the steak is.

Cooking a steak does not have to be hard, but it can take practice. If you do not get it right the first time, try it again! Be sure to have fun when cooking a steak!

Anne Clarke writes numerous articles for websites on gardening, parenting, fashion, and home decor. Her background includes teaching and gardening. For more of her articles on steaks and cooking, please visit Filet Mignon.

Herbs And Spices The Essence Of Flavor

2009-01-23T11:00:00.001-08:00

Writen by Michael Sheridan

In any number of cookbooks and recipes you will find advice on which herbs go with what. I'm not going to take that route.

While there certainly are marriages that are tried and tested, such as tomatoes and basil or lamb and rosemary, the reality is that the use of herbs is every bit as much a matter of personal taste as any other aspect of cooking.

Consequently, what I want you to do is to sample as many herbs as you can and try to marry up the flavors with the foods you are familiar with. That's not as difficult as it sounds. Just close your eyes and think about it.

You will find, after a while, that you will instinctively know which flavoring to use, when to use it and how much of it you need.

Do this with both fresh and dried herbs. Crush a little between finger and thumb and smell it. This is much more important than your sense of taste.

Something magical will happen. You will come to realize that fresh herbs are not better than dried ones, they simply impart a different flavor. There are two major exceptions to this.

One is mint, which has a strange musty flavor when dried, and the other is chives, which are so delicate that the flavor rarely survives cooking. Using dried chives is therefore pretty pointless.

One other point to watch out for is that some dried herbs can remained inedible even after thorough cooking. Rosemary is a very good example of this and needs to be filtered out of any liquids in which it has been used as a flavoring.

In any case, fresh or dried, it is better to chop up herbs such as this before using them.

Using herbs in cooking

Many herbs, such as basil and coriander (sometimes called Chinese parsley and cilantro in the USA) are terrific simply torn up in salads. Note that I said torn up and not cut; only cut herbs if you intend to cook them.

It's important to recognize that some herbs lose flavor with extended cooking, even in their dried state. Fortunately it's fairly easy to spot which those are.

Tough leaved herbs such as bay can be safely added at the start of cooking time and will maintain their flavor. In fact, they may need to be in the food for as long as possible in order for their flavor to fully develop.

Herbs with light and delicate leaves, however, will lose their flavor very quickly once in contact with heat. To use basil in a soup, for example, you needed to add it, not to the hot liquid as you might expect, but rather to the warm plate you intend to serve the soup in. Then pour the soup on top of it.

Alternatively, simply sprinkle it on top of the soup and leave it there. It will make an attractive decoration and impart a wonderful aroma as you take the soup to the table.

What's that? You want to use a tureen and server the soup at the table? No problem. Sprinkle the herb in its raw state on top of the soup anyway. The effect, when you remove the lid, will be the same. Just stir it in as you serve.

The spices of life

Most people, including most professional chefs, use spices that have already been prepared.

That is to say they have been ground up, ready to use. The main exception to this is probably black pepper, which you should always grind yourself. Not difficult. You can buy a pepper grinder just about anywhere and the peppercorns are available in any supermarket.

Of course you can, if you wish, go to the trouble of buying a pestle and mortar, tracking down the raw spices and then grind them yourself.

If you do this, you will be richly rewarded with deep and penetrating flavors. You may also find that you get tired of doing it very quickly. However I would highly recommend it for a special occasion, or a wet weekend in Bargo.

Generally speaking, though, the shop bought variety are fine, providing you don't keep them hanging around in a cupboard for too long. They will lose their flavor.

As with herbs, it's very important that you learn the taste and smell of each individual spice and, uniquely, its pungency. This last item is one that is frequently overlooked, even by experienced cooks.

Just about everybody is aware that chili needs to be used carefully for obvious reasons. But for some reason they do not pay the same attention to turmeric which is quite delicate and, say, star anise which can strangle an incautious palate at a hundred paces.

Both give themselves away, however, if you simply take the lid off the jar and sniff them.

Mixing spice

Generally speaking, it is a rare thing to add more than a couple of spices to the same dish. The obvious exceptions to this are Asian and Indian dishes, where the carefully blended mix of flavors will be both traditional and subtle.

You have a choice with these. You either follow a recipe, or you use one of the many excellent pre-prepared pastes that are now available. I tend towards the latter choice, although I do still mix my own spices from time to time.

You should do the same. It's fun and you learn a great deal about which spices mix well and which are best kept as an individual flavoring.

However you choose to cook with spice, treat it with respect and always add it a little at a time, tasting as you go.

Remember also, that the flavor will change with the length of cooking time. It may deepen, or it may lessen in its effect. Only experience will teach you what each individual spice does and how quickly it does it.

One excellent way to test the effect of adding spice, is to cook your rice with something like cardamom seeds. These come in little pods that needed to be cracked open and the seeds extracted.

Do this by placing them on a stable surface, place the flat of a cleaver blade over them and apply a bit of pressure. They will open easily. Use about two pods for one dish of rice.

You could also add some turmeric to the same rice dish. This will turn it yellow and also add a subtle flavor which complements the pungency of the cardamom. Call it saffron rice if you like, very few people will be able to tell the difference.

Rice is a good way to test any number of flavorings. Personally I find it a bit boring on its own, and I frequently add something to it to jazz it up a little. Experiment. You will be pleasantly surprised at what a difference a new flavor can make.

You will also be pleasantly surprised at your growing reputation.

Michael Sheridan was formerly head chef of the Pierre Victoire restaurant in London's West End, specializing in French cuisine. An Australian, he is a published author on cooking matters. The article shown here is one of a series available completely free from The Cool Cook's Recipe Club at http://thecoolcook.com

Water Bath Canning Vs Pressure Canning

2009-01-22T11:00:00.001-08:00

Writen by Jonathan Heusman

When choosing how to pickle or what pickle recipes you would like to try, there are a number of things you want to keep in mind. One of those things is which canning method you would like to use. Home canning is a very simple process that can be done in two ways: pressure canning, or water-bath canning. Pressure canning is a process that requires a pressure canner, which can be often times, be expensive. You may however be able to find a cheap one with a little bit of hunting through garage sales or flea markets. Water-bath canning, on the other hand, can be done using only a couple of simple tools. We will assume that you will be using a water-bath canning method. The following article will explain this particular method.

Firstly, of course you will need a water-bath canner. You must make sure it is deep enough to hold enough water to submerge your canning jars by at least 1 inch. You will also need your canning jars, screw-on bands, and canning lids. It is the much-less-expensive, tried-and-true way of canning. It is a way of preserving hundreds of foods, including salsa, jam, jelly, pickled fruits and vegetables, as well as relish for hundreds of years. It is a great canning method for beginners, or avid canners.

A water-bath canner is basically a large pot with a rack that will hold up to seven mason quart jars or up to sixteen pint jars. By using a large stock pot and being creative with wire, one could improvise a rack to create their own water bath canner. As long as the jars avoid direct heat from the burner and are completely submersed in the water, a number of crafty setups could be used. If you would like to save the trouble of rigging your own, they can be readily purchased at many locations or online.

The way a water-bath canner functions is that it increases the temperature of your canning jar to a temperature hot enough to kill yeast, bacteria, and molds that are found in food. The heat also creates air bubbles that push the air inside the jar out as the contents inside the jar heat and expand. When the jar cools down to room temperature, the air pressure creates a seal that prevents air and other organisms from entering the jar, preventing the food from spoiling, thus the reason for canning's existence.

It is essential that the jars are free of nicks or cracks and that the rim is flat. They should also be newly washed, either by hand or dishwasher, so they are sterile and free of any micro-organisms. The process begins by filling the canning jar with the desired ingredients. Make sure to wipe the rim clean with a laundered towel so as to create an ideal seal. Place the lid on the rim, making sure to center it so that the rubber is on the entire rim and then screw on the band. The band does not need to be screwed on tightly; over-tightened bands do not allow the gasses to escape the jars. Then you will place the jars into the water-bath on the rack. Make sure the water is covering all of the jars by at least one inch and then bring the water to a boil. When finished, turn off heat and let sit for a full five minutes before removing jars from the canner. Be sure to let the canning jars cool, so as not to burn yourself.

As the canning jars cool off, the tops should pop closed as they seal, meaning that; after sealing the tops will not depress by pressing down on with your finger. If the jars are not sealed, the center of the lid will pop up and down when pressed. Either throw these jars away or eat the contents within a week. If the lids did not seal, do not use them again as they will not seal if used again.

Once the jars are cooled they may be stored. It is best if they are stored in a cool dark place like a basement or pantry. Contents will be ready to eat according to the recipe. Make sure that before eating, the contents are inspected for signs of spoilage: mold, gas, cloudiness, odors, or drainage. If spoilage has occurred, do not eat the contents of the can as it may cause serious sickness.

Here is a simple pickling recipe for you to try out!

Delicious Pickles:

Wash cucumbers, pack into sterilized canning jars.

Solution (sufficient for 3 gallons of pickles in glass jars):

1 gallon vinegar

1 cup salt

½ pound (16 tablespoons) dry mustard, make sure to fully mix the dry mustard in with vinegar so that there are no clumps. A good way to do this is to take a little vinegar and make a paste type of substance with the dry mustard, then mix this into the vinegar.

Pour mixture over cucumbers in your sterilized jars and seal at once (Using the method of your choice.). Store pickles without removing screw bands.

I hope that this helps you to choose your method of pickling, and make sure to head on over to my homepage for many more pickling tips and recipes. Also visit the forums to share info with other picklers.

Learn much more on how to pickle, pickle recipes, pickle tips, and everything else having to do with pickling at http://www.howtopickle.com Check out the free newsletter to receive our Free Pickling Recipe of the month, and share your joy of pickling with others at our pickling forum!

Different Types Of Barbecue Grills

2009-01-21T11:00:00.002-08:00

Writen by Emma Snow

Summer is here and the steaks are ready to grill, the only problem is that you don't know exactly what type of barbeque grill to buy. There are many questions that need to be asked when buying a grill. Things such as cost, ease of use, other uses besides grilling, flavor and portability should be considered. The most important item in this list depends on what you want. This article looks in detail at the different categories and makes a judgment on which grills would be best in that category, charcoal, propane, natural gas or smokers.

Cost

If cost is the main factor, the grill to go for is charcoal. They start at $15.00 for a small, basic unit and only $30.00 for a standard 22" kettle grill. Propane grills are the next lowest in price, starting at around $100.00 for a basic unit. A small smoker starts at around $130.00. Since natural gas grills are supposed to be hooked to a home's gas line, they tend to be larger units, and more expensive starting around $300.00. They now have dual fuel grills as well that use natural gas most of the time but can also use propane; these are the most expensive with an asking price of $450.00 up.

Ease of Use

The easiest grill to use is probably the natural gas grill. It is hooked to your homes natural gas line and therefore doesn't require you to buy large propane tanks on a regular basis. Getting a grill that has a battery powered or electric starter makes things even easier. Propane is probably the next easiest to use since there are no charcoal briquettes or wood chips to worry about. While it seems that a larger grill is a better grill, remember that larger also means a larger area to clean.

Additional Features

Natural gas or propane grills can offer additional cook spaces that a charcoal or smoker unit cannot. If you plan to cook full meals on your grill, gas burners and a warming tray come in handy. A rotisserie option may also be important to you depending on what you want to grill.

Flavor

If flavor is the most important item on your list, a smoker or a charcoal grill should be your first priority. Smokers are meant to slow cook over time and impart a smoky flavor to meats. You can choose the type of wood to smoke that will give you the flavor you are looking for. The only problem with a smoker is when you want a quick pork chop or hamburger, it isn't so quick. Consider a gas grill for quicker cook meals and a smoker when you really want to impress the neighbors. Charcoal is the next best in the flavor department with no gas undertone. Gas grills can also impart a good grilled flavor, and now many gas grills have a smoker option on them.

Portability

When portability is the most imporant requirement, propane is the way to go. Charcoal grills run a close second. Small propane tanks make it easy to take your grill camping or to a tailgate party and you aren't left wondering where to put the smoldering coals. Charcoal can work and there are several small portable units available; just make sure you have a plan for what to do with the used briquettes.

Emma Snow is contributing author and publisher to http://www.bbq-shop.net an online resource that provides you with information, articles of interest related to barbecues.

Cooking Tips For Having A Stressfree Cooking Experience

2009-01-21T11:00:00.001-08:00

Writen by Brandi Clark

Cooking a scrumptious meal can be gratifying for both the person cooking and those who are eating the well prepared meal. But whether a newbie at cooking or experienced there are several factors to consider so that you have a most pleasant cooking experience.

Plan in Advance - If you have a busy schedule that involves taking the kids to baseball practice or making sure your hubby has clothes to wear to work then try to write menus for a week's meal at a time. Shop for the main dish about once a week and fruits and vegetables twice a week. Before you begin cooking have all of the necessary ingredients and utensils laid out. Something else you may want to consider is cooking several main dishes, and baking a few cakes at one time and then freezing them for future use.

Combine Your Jobs - While your cake or cookies are baking take this time to wash the dishes. You will be so happy when your cake is done and your are too! Utilize leftovers. Cook meals that can be served more than once. For instance, roast beef can later be used to make roast beef sandwiches.

Keep Your Spirit Refreshed - While cooking can be fun and rewarding it at times can be extremely stressful. With kids hollering, the television blaring and the husband reading the newspaper sometimes frustration sets in when you know that you've got a full hour of cooking ahead of you and that doesn't include the cleaning! It's important that you as the cook have a hobby that you can turn to so that you can put your focus on something you enjoy.

This may seem to simple to have any effect but it works. As soon as you have a spare moment, sit down, close your eyes and relax. You will be surprised how the tension is eased.

Cooking can be fun when one is prepared. To see a selection of independent ingredients come together to produce a fine meal for family and friends can be very rewarding. Being organized and stress-free only enhances this rewarding experience.

Brandi Clark is the owner of Looking At Cooking. Click Here To Visit Looking At Cooking and discover more tips and ideas for cooking. Also sign up to receive free recipes and check out special gifts for that special Chef!

Japanese Cooking

2009-01-20T11:00:00.003-08:00

Writen by Jonathon Hardcastle

Do you love Japanese food? The funny thing about Japanese food is that you either love it or you hate it. There is no in-between. And chances are, if you hate it, you probably haven't really tasted Japanese food yet or haven't given yourself a chance to sample it enough. Japanese food is hard to appreciate after only one bite. And sometimes, the idea that you are tasting raw food just won't escape your mind that you are already predisposed to hating Japanese food even before you actually taste it.

Personally, I love Japanese food. There really is no other cuisine like it in the world in terms of its unique taste and presentation. Who would believe that something so raw could be so delicious? For those of you who have not yet discovered the pleasures of Japanese food, allow me to present the following primer.

The standard Japanese meal always involves a bowl of white rice as well as soup and side dishes such as pickles, vegetables, meat and fish. Japanese food is classified by the number of viands or "okazu" that are served with the rice, soup and side dishes. A meal with one okazu is called ichiju-issai and a prime example of this is the traditional Japanese breakfast which consists of miso soup, rice, grilled fish and one pickled vegetable.

The regular Japanese meal usually involves three okazu to go along with the soup, rice and pickles. Traditionally, each of these three okazu are cooked in a different way from the others. They can either be served raw or grilled, simmered, steamed or deep fried.

Another hallmark of Japanese food is seafood, which is the most popular and most widely consumed food in Japan. The most popular dishes include all types of fish as well as shellfish, squid and octopus. Crab is another favorite delicacy and so are whale and seaweed. Despite the fact that Japanese are not heavy meat eaters, you will hardly find any vegetarians among them either probably owing to their deep fashion for seafood. Beef and chicken are also popular among the Japanese.

Jonathon Hardcastle writes articles on many topics including Cooking, Outdoors, and Recreation

Balsamic Vinegar A Vinaigrette Or A Marinade

2009-01-20T11:00:00.001-08:00

Writen by James Zeller

Many folks are looking for healthy alternatives to flavor their cooking prepared at home. With a health conscious diet, the labels of prepared foods and seasonings are getting scrutinized closely. We already know the importance of staying away from trans fats, high-carb and high calorie ingredients. The FDA is even getting into the mix of things with recent directives on what food manufacturers can specify as "low-cal" and "low-carb" on product labels. They promise a definition of sorts for these health related food ingredient terms.

Sometimes a healthy alternative is as simple as looking into the Old Country Cookbook.

If you are willing to put aside your Shopping Club size of "Original Ranch" creamy dressing, consider a healthy recommendation. For fresh garden salads you do not need to sacrifice gourmet taste and flavor. The same goes for preparing meats such as chicken and beef. A novel solution is preparing your own balsamic flavoring for both culinary uses. A home made balsamic vinaigrette for green salads can also double as a fine balsamic marinade for meats.

The ingredients are few, the prep time is very short, and the method is relatively simple. But what a difference in flavor and seasoning! The health benefits are also most welcome to any diet. Aged Balsamic vinegar is becoming popular among many cooking celebrities and experts, and it is agreed it is not just for an occasional drizzle over salads. Try it as a marinade as well.

Lastly, once you taste the joys of Balsamico, you will want to share it with your family and friends. A quality bottle of Balsamic Vinegar has now become in vogue as a gift substitute for that obligatory bottle of wine you used to feel compelled to give.

Balsamic Dijon Marinade or Vinaigrette

Ingredients:
1/2 cup aged balsamic vinegar
1/4 cup extra virgin Spanish olive oil
2 Tablespoons. finely chopped fresh basil
1 Tablespoon. Dijon-style mustard
2 cloves garlic, peeled and pressed through a garlic press
1 teaspoon brown cane sugar

Directions:
Mix all ingredients in small bowl. Place meat in sealable plastic bag. Pour marinade mixture over meat and turn to coat. Marinate in refrigerator 15 minutes to 2 hours for tender cuts, or up to 24 hours for less tender. Turn at least once while marinating.
Dispose of marinade after use.

Prep time: about 5 minutes

Simple Balsamic Vinaigrette or Marinade

This vinaigrette has a tangy flavor and works well over mixed greens, fresh sliced tomato, onion and cucumber salads. It can also be drizzled sparingly over steamed vegetables. You can use traditional aged balsamic vinegar, but with this white balsamic recipe, the appearance of the vinaigrette will not be dark and should be a slightly sweeter balsamic vinaigrette. Makes 1 cup.

Ingredients:
1/2 cup Spanish extra virgin olive oil
1/2 cup white balsamic vinegar (aged traditional balsamic if desired)
1 garlic clove, peeled and pressed through a garlic press
1 teaspoon ground mustard powder
1 pinch sea salt
fresh ground black pepper to taste

Method:
In a small bowl, combine together olive oil, white balsamic vinegar, garlic, and mustard powder, whisk evenly. Season to your own personal taste with salt and fresh ground black pepper. You can add fresh minced herbs if desired.

Prep time: about 5 minutes

You can see more free balsamic recipes at www.cruets.com

James Zeller writes for gourmet gift related websites and blogs. Here is a selection of oil and vinegar recipes that he found, and a creative collection of culinary gourmet gifts.

Uses For Dip Mix

2009-01-19T11:00:00.002-08:00

Writen by Nicole Dean

It seems that everyone uses dip mix but me. I've managed to accumulate quite the collection of dip mixes. (Ranch, jalapeno, Mexican, etc.) What can I do with these other than make DIP?
Signed,
Drowning in Dip

Dear Drowning in Dip,
I hear you! I find myself in the same situation. But, I ended up with my pantry over-flowing in dip and finally found some solutions. I hope they help you, too.

All you need to use your dip mix is sour cream, mayonnaise or cream cheese. From there, the possibilities are endless.

Tuna to the Rescue: If you enjoy tuna sandwiches, but get tired of the boring standard of tuna and mayonnaise, then make some 'fancy' mayonnaise. A few hours before you want your tuna sandwich, mix some mayonnaise and dip packet together. Let it sit. Then, when you want to enjoy your tuna sandwich, simple mix the 'fancy mayonnaise' with your tuna and you've got a winner.

Turkey Wrappers: Have cream cheese sitting around? Mix it with some dip and microwave for a few seconds. Then, get out a tortilla wrapper, pile some of the cream cheese and turkey slices on the wrapper and microwave for another few seconds. The cream cheese should be all smooshy and the wrapper will roll up nicely. Add fresh veggies or just enjoy as is.

Potato A cheap, healthy meal: Mix a packet of dip mix with a container of sour cream (to taste). Let it sit for at least one hour. Microwave or bake your potato as you normally would. Then, top with cheese, veggies, leftovers, meat, beans, etc and a dollop of your flavored sour cream. Voila!

Pasta Salad Any noodle salad that pairs mayonnaise with noodles can be enhanced with dip mix. It's much cheaper than buying deli salads and it's very simple. All you need are noodles, mayonnaise, dip mix, veggies and meat. Try it. You'll love it!

So, use up those dusty dip packets and you just might find yourself becoming a fan of those little dip packets in your pantry.

Nicole Dean is a freelance writer and owner of http://www.WhatCanIMakeWithIt.com - a resource for using the ingredients in your pantry. Need help with day to day cooking? Grab a free cookbook at http://www.freequickrecipes.com/free-online-cookbooks.php

Burn Through In Stainless Steel Burners

2009-01-19T11:00:00.001-08:00

Writen by Will Kessel

I grill.

I mean, I grill often. I grill about 3 or 4 days a week, every week of the year, every year. Living 100 yards from Lake Erie, this is no small feat: it gets cold in Cleveland in the winter, and we get our fair share of snow most of which is lake effect, sometimes measured in feet rather than inches.

I have often found myself outside after dark on a late December evening, in 20-degree weather with an icy wind blowing in off the lake, snow half-way up my shins, basting a roast on the rotisserie.

Naturally, my wife thinks I am nuts. She also thinks I am a great cook, which is neither here nor there. But, I digress

A couple of months ago, I noticed that the grill was heating unevenly. The left side was noticeably hotter than the right. The flame was higher on the left, and I had more problems with flare-up on that side. Meanwhile, the right side was not cooking very well at all. The grill is a 3-year-old Fiesta that my wife bought at K-Mart shortly before we met. It sports a stainless steel sheet metal burner which is adequate for occasional use. I suspected that the burner was burned through since I use the grill much more than the manufacturer intended; I wanted to replace it much earlier than this, but since we were buying a house, I placed the project on the back burner, so to speak.

The house threw us a couple of major curve balls, the worst of which was a total replacement of our kitchen. At the time, we were waiting on our new counter tops: we did not have a working kitchen; the microwave and the grill were our only working kitchen appliances. Nice time for the grill to fail, huh?

One night during the remodel, I wanted to grill some chicken. I fired up the grill, and noticed that the flame on the left side of the grill reached the cooking grate, and the flame on the right was barely noticeable. Our chicken browned noticeably toward the left side, and barely cooked on the right. The photos on our site show the old burner.

I muddled my way through the meal, deciding to take action. The next day I ordered a new burner/venturi set over the Internet. Since spiders love our new house, I splurged on spider guards. The only tools I needed for the job were a pair of pliers and a screwdriver. I assembled the burner/venturi assembly, connected the ignitor to the burner, and went out to the grill. I disconnected the securing pins for the burner underneath the grill and the old burner lifted out easily. The new burner settled gently into place, and I connected the ignitor and installed the spider screens. I tested the ignitor, and, satisfied that it worked properly, fired up the grill. Even blue flame, about one and a half inches high, with yellow tips. Perfect. Nice, even heat again. Project completed, and in about a half-hour.

So why did this happen? Why did my burner rot from the inside out? The answer is simple physics. When your burner burns gas, the flame outside the burner creates a vacuum inside the burner. An open valve allows gas under high pressure to flow from its source into the burner, where the pressure is lower, and then continue out to the outside to be burned.

So how does this cause burn-through? Remember the flame that is sucking the gas out of the burner? Now shut that gas off. What happens? The gas is still burning. When there is no more fuel, the vacuum inside the burner actually sucks whatever is right outside the burner, resulting in an audible "pop" when the flame goes out.

Here it is in a nutshell: you've been cooking food, right? You've been using spices, sauces and rubs -- and the food itself has its own juices. These are in the air surrounding the food and the burners, mostly as partially-burned carbon particles. These carbon particles get sucked into the burner when the flame is extinguished. These particles remain in the burner until the next time you fire up the grill. When you fire up the grill, these particles create chaos in the flow of the gas. The pressure of the gas will hold these particles against the sides of the burner. Reaching ignition temperature, they eventually burn through the metal from the inside out. Now you know why I had to replace my burner and why you'll have to do the same if you purchase a grill with a sheet metal burner.

My story points out another issue: what type of burner will your new grill have? This is a major decision that many overlook when they purchase a high-end grill. Most grills, even well-known $3,000 to $5,000 units, have the same stainless steel sheet metal burners that I just replaced, and many have a thickness in the 20- to 24-gauge range! Let's face it: buying a $3,000 grill is like buying a Mercedes or a Lexus; you shouldn't have to replace the engine in a 3-year-old Lexus!

If you purchase a grill with a stainless steel sheet metal (or cast iron/cast iron composite) burner, you will replace the burners at some point. The more often you grill, the more often you will replace the burner. The more expensive the grill, the more difficult the replacement.

"What?" you say! Stainless steel will rust? Well, yes, it *will* rust. It just takes a lot longer. The idea that stainless steel will neither stain or rust is a myth. The "stainless" in the term "stainless steel" refers to the fact that there are no impurities in the metal itself, and that nickel has been introduced into the alloy to produce a more acceptable finish. A lower grade of stainless steel with a lower nickel content will attract a magnet, also contrary to popular myth.

What, then, is the alternative to a stainless steel sheet metal burner? Cast iron? Well, yes, but many grill manufacturers also use cast brass or cast stainless steel, which will not rust or burn through. Lynx and Fire Magic are two such grills, and they're even warranted against rust and burn-through. A less-expensive alternative with cast brass burners would be the Coleman 6000, retailing for under $1,000 (photo right).

This is not to disparage stainless steel sheet metal burners: Napoleon uses 16-gauge stainless steel in their burners, much thicker than just about any other brand, and they tend to last longer than other manufacturer's burners. They are still prone to rot and burn-through, however: it just takes a little longer, that's all.

So, if you're shopping for a new grill, check the burner construction first.

Will Kessel is a contributing author for Gas Grills Now. Gas Grills Now has been in business since 1981 with an internet presence since 1997. Contact our sales staff toll free at 877-669-4669, 24 hours a day, 7 days a week.

Finding The Right Culinary School For You

2009-01-18T11:00:00.003-08:00

Writen by G. Stephen Jones

Have you ever thought about the possibility of going to culinary school to become a professional chef or start a new career in hospitality management? Maybe you want to go to school just to be a better cook at home? The good news is there are a lot of great schools and colleges in every state to help you accomplish your goals.

Based upon the number of cooking schools opening each year, there must be a lot of folks interested in getting into the culinary world. I recently read an article in our local newspaper about the growth in local culinary schools, and the numbers surprised me. It appears that supermarkets, gourmet stores, local restaurants, colleges, ex-chefs, and just about anyone else who has the room and expertise is putting on an apron and opening a school.

Many of these schools are there for absolute beginners who just want to learn how to boil water and get around in the kitchen without hurting themselves. These classes tend to be more fun where you watch a professional chef prepare a meal and then you get to share it with the rest of the class. It's a good way to meet some interesting people, learn a few culinary tricks, and taste some delicious food.

And then there are schools for home cooks who have some experience but want to build upon their skills and learn some new techniques. These schools tend to have classrooms with individual stations where the students learn by doing. Often these classes will specialize in one particular technique or cooking style.

But what about the individuals who wants to make cooking their career and go back to school for a degree in culinary education? They may want to learn about hospitality management to master the skills needed to run a resort, restaurant, or theme park. Or they may want to become professional chefs and cook in some of the best restaurants in the country.

Lucky for them, there are now more than 500 vocational, college, and university programs scattered around the country with more schools opening each year that offer first-rate educational degrees in this field. The bigger question is: how do you choose the best culinary school for you?

Here are a few steps to help you narrow down the field and simplify your decision:

Step 1 - Figure out what you want to do after you graduate.

Do you want to start a catering company, make pastries and fancy desserts, or how about manage a restaurant? Once you have an idea of what it is that you would like to specialize in, you can limit your search to only those schools that offer the necessary classes.

If you have no idea what you would like to do in the culinary field, be sure to go to a school that offers a number of choices in every field of the industry- sort of like taking a liberal arts' approach.

Step 2 - Determine what's most important to you in a school. Some topics you may want to think about before choosing a school are:

Location
Entry requirements
Length of program and class schedule
Costs and financial aid
Class size and student-to-faculty ratio
Classroom facilities
Class schedules
The school's faculty and reputation
Degrees and accreditations
Externship opportunities
Location and housing
Schools contacts, job placement, and/or internships

Step 3 - Create a list of schools to contact for more information.

You can start with your local yellow pages but if you don't find a school close enough, or one that strikes your fancy, try doing a search on the Internet. Just type in "cooking schools in [your state]", or "culinary schools [your state]", and you will find hundreds of leads to schools worldwide. Type in culinary schools with a city and it will narrow down the field even more.

There is also a listing of top schools listed by state at The Reluctant Gourmet web site. Go to http://www.reluctantgourmet.com/cooking_schools.htm and click on the state of your choice and pick a city of interest.

Once you find a few schools that look promising, read a little about them to see what they have to offer. Most sites will provide a short form that you can fill out for more information. Once you fill out the form and send it back to the school, someone will call you within a day or two to answer your questions, provide you with additional information, and offer to send you some brochures and an application.

Be sure to have a list of questions you want answered when you speak with a school's representative. You might also ask for a list of current students and graduates to contact for their assessment of the school.

This is also a good time to ask about scholarships and what the school has to offer. If financing is going to be an issue, it's better to find out alternatives now rather than wait until you have been accepted. Remember, the school representatives are there to help and most, I've found, don't push too hard--although it is their job to sell you on the school.

Step 4 - Narrow down the field.

Once you look over what the schools have to offer and have spoken with the representatives, start eliminating those that just don't fit in with your needs. Maybe a school is too far, too costly, or just doesn't offer the courses you are interested in taking.

Step 5 - Visit the schools that fit best.

In my opinion, this is one of the most important steps you can do to make sure that you are going to be happy at any cooking school. You want to see the actual classrooms you will be attending, see some of the teachers and students in action, and get a feel for the surroundings to make sure you will fit in.

I once made the mistake of taking a new job on Wall Street with a competitor without ever seeing the offices I'd be working in. Sure the money was better and I thought I would make faster advancement, but when I arrived for my first day of work, I couldn't believe the conditions they wanted me to work in. The office space was old, dirty, and outdated compared to where I was working. I was horrified and only lasted about four months!

So, make sure that the school in which you are thinking of investing your time and money is as good, if not better, than the brochure they send to you.

Step 6 - Apply to your top picks.

After you make your visits, narrow down the field to your top choices and prepare the applications you were sent. Be sure to be neat and complete, and provide the schools with everything they ask you for. If you have any questions about the application, pick up the phone right away and get answers. You don't want to be sending in incomplete forms.

Step 7 - Choose your school.

Once notified by the schools of your acceptance, you can decide which school works best for you. Because you did your homework and followed the steps above, this final choice should be easy.

Be sure to inform the school of your choice that you will be attending, and find out what steps are required to get you enrolled and what you will need to start school.

Although this article was written for those of you interested in going to culinary school, you can follow these same procedures when choosing any continuing education degree. If you think about it, it's just like getting everything prepped and ready to go (mise en place) before starting to prepare a meal.

G. Stephen Jones created the Reluctant Gourmet back in 1997 as a hobby to assist other novice cooks who may find the art of cooking a little daunting. As an ex-Wall Street broker and Stay-at-Home Dad, he tries to explore cooking from a different perspective.

Visit http://www.reluctantgourmet.com/ for more tips, techniques, recipes and a great listing of culinary schools

Webmasters - Please feel free to add this article to your site. Just remember to ensure the links remain live and static back to http://www.reluctantgourmet.com/

Dry Rub For That Magic Touch In Your Barbecue

2009-01-18T11:00:00.001-08:00

Writen by Chris McCarthy

Dry rub is a culmination of a variety of spices that can tickle your taste buds. It is not only used for seasoning your poultry or beef, but also added to invite those unconventional yet delightful flavors to vegetables, salads and casseroles. Moreover, how on earth can one avoid the spiced up sandwiches, thanks to dry rub.

Rubs are either used in their dry form or mixed up with some sort of liquid preferably oil. And if dry rub is mixed with oil it might as well be referred as wet rub or paste. Wet rub or paste for that matter brings that heavenly flavor for grilled or roasted meat. The oil simply helps the spices to stick to the respective meat furthering the roasting process.

A mixture of rubs with mustard and horseradish and the subsequent paste can be used to coat briskets prior to their long slow smoking. No wonder dry rub is an absolute 'must' especially in barbecues. If you are arranging for a bar-b-q then make sure that you have rubs because that's how the cuisine will become more delectable.

If you have tasted dry rub for once, you would no longer cater to chilies or pepper for that matter. It is not only hot but the hottest of all in the tinsel town of hot sauces. There are no boundaries, no limits as regards the usage of rubs. Be it the rub for marinating meat or for fish or other delicate items, you just name it. It may sound unorthodox but the fact of the matter is that rubs mixed with mustard or mayonnaise can make a sandwich doubly sumptuous. Again it goes without saying that they add an extra touch of flavor in salad dressing.

Presumably adding some rub to your sour cream or yogurt would mean a culinary shock but in reality it works wonders. Sprinkling hot rubs on baked potatoes, rice, french fries, popcorn not only makes them tastier but also shows that it doesn't get any easier than this.

Speaking of rubs, ones that come to mind are Corky's Dry BBQ Rub and the Jack Daniel's BBQ Rub. The former sets any bar-b-q perk right up & is ideal for ranch salad dressing. The secret to its taste lies in its ingredients like paprika, salt, spices and garlic. While the latter is both an incredible marinade for pork, beef, chicken, seafood and also an excellent seasoning for vegetables, soups and stews. Surprisingly we find natural hickory smoke flavor, flavoring and Jac Daniel's Black Label Whiskey amongst the ingredients other than the conventional combination of salt, sugar, spices, paprika, monosodium glutamate, onion powder and garlic powder.

Rubs are the ultimate culinary destination with its magical flavors that can transform ordinary taste to extraordinary. If you wish to pamper your appetite then you must indulge into rubs, it's just a sprinkle away. So what are you waiting for? Run to your nearest store or login to the online stores to grab your rubs today!

Chris McCarthy is the owner of InsaneChicken's Hot Sauce Catalog. InsaneChicken also has a wide vareity of Hot Sauces, BBQ Sauce and Rubs. Visit them at http://www.InsaneChicken.com

The Secret To Cooking For A Crowd

2009-01-17T11:00:00.001-08:00

Writen by Deb Boynton

Having a large family growing up, I learned to cook in a big way. With 5 brothers and 3 sisters plus Mom and Dad, I started out cooking for eleven people by the time I was twelve and most of the time without a recipe. Mom needed help and taught her daughters to cook at an early age. I'll never forget the first time I fried chicken all by myself. My brothers ridiculed my over-done chicken mercilessly.

I'll never forget the first meal I cooked away from home. My sister and I moved out together, just the two of us, and, after settling in, prepared our first meal for just us. We cooked like we were taught: 5 pounds of potatoes for mashed potatoes, 2 whole chickens for fried chicken, 2 quarts of green beans. To this day, we still laugh about all that food we had left over.

So needless to say, cooking for a large gathering is no problem for me. I take on the task of hosting my husband's family for Thanksgiving and while most people worry about having a dry turkey, my biggest dread is cleaning the house.

So what is the secret to cooking large? Like cooking any size meal, the secret is in the planning. You will need extra and larger everything. Take your recipes and list all the ingredients you need to buy. Plan your menu, inventory your serving dishes, pots and pans, plates, forks, knives, spoons, drinking glasses at least a week in advance. Buy everything you need ahead of time, right down to butter for bread and ice for drinks.

Once you have your menu and inventory planned, jot down a time schedule. Have the house cleaned and seating arrangements completed the day before so you can focus on the meal, otherwise you'll be pulling your hair out trying to get everything done on time. The easiest thing to cook is a one-dish meal, like pot roast or lasagna with few side dishes.

· Main dish, Pot Roast w/carrots and potatoes
o cook in roaster, 3-hour oven time, serve on platter
· Side vegetable, steamed broccoli
o cook in 3 qt. steamer, 20 min stove top time, serve in blue bowl
· Bread, buy brown and serve rolls (or make from scratch ahead of time)
o oven time 15 minutes, last thing to cook, serve in basket, buy new towel

After detailing each dish, make a timetable. Example, for a 6:00 dinner:
2:00 Start pot roast; have in oven by 2:30
4:00 Peel potatoes, slice carrots; add to pot roast by 4:30
4:30 Set tables
5:15 prepare broccoli, start to cook by 5:35
5:35 Prepare rolls for cooking, in oven by 5:45
5:45 Transfer pot roast to platter
5:55 Transfer broccoli to bowl
6:00 Bread's done, transfer to basket and cover with towel
Sit down to delicious meal and enjoy. And for your test, I now present the world's best pot roast recipe. It's my own, passed to me from my Mom.

Pots you'll need:
oven going roasting pan
10-inch skillet

1 or 2 Chuck roasts (2-3 lbs ea.)
1 large or 2 med. onions, sliced
6 carrots (or more as needed)
6 potatoes (or more as needed)
1 can onion soup +1/2 can water*
Can mushroom soup (or golden mushroom)
1/4 tp.salt or Murray's Seasoning Salt
1-2 cup mushrooms (optional)
*2 cans for 2 roasts, or substitute
1-2 pkg. onion soup mix, per directions.

Heat oven to 350 degrees.

1. In large oven roasting pan, add onion soup and water.
2. Slice onion and add 1/2 to bottom of roaster. Set aside.
3. Heat skillet on high on top of stove. When hot, sear roast on all sides until brown on the outside.
4. Place seared roast(s) on top of onion/onion soup in roaster.
5. Sprinkle with salt.
6. Cover with remaining onion slices and can of mushroom soup, undiluted (optional)
7. Cover with alum foil, sealing tightly and put in oven.
8. Set timer to cook for 1 hour for 1 roast, 2 hours for 2 roasts.
9. Peel potatoes and cut into quarters.
10. Slice carrots.
11. When timer goes off, add potatoes, carrots, and mushrooms. Cover and cook for 1 more hour.

Done when vegetables are tender. Time may have to be adjusted depending on how many vegetables there are. I have filled the pan to the brim and had to cook an additional 1/2-hour.

You can eat this roast with a fork it is so tender. You can substitute a sirloin roast, but chuck works best in my opinion.

Ummm-Ummm Good Comfort food! And so pretty on the plate. I hope you enjoy this as much as I do!

PS. Use those leftovers: This is not a recipe, per say. It's a throw-it-all-in-a-pan type thing. Get some beef stroganoff soup mix and dry egg noodles. Cook the soup, cook the noodles and combine in large skillet. Chop up left over pot roast, vegetables and all, and add to skillet along with left over juice. Heat thoroughly and enjoy!

Debbie Boynton has been cooking and sharing recipes for many years. She shares more information on this topic at: http://www.infodepot.biz/recipes-and-cooking

Create Some Pretty Pats Of Butter

2009-01-16T11:00:00.001-08:00

Writen by Suzanne Lieurance

Pretty pats of butter can add interest to your dining table or buffet. You can make them easily, in a wide variety of shapes. Here's all you do:

Soften several sticks of butter. Use a knife to spread the softened butter evenly into a candy mold (flip the mold over once you have some butter in it, to make sure the butter is filling the mold completely; the butter tends to leave "gaps" of empty space, even when you feel like you're filling the mold solidly). Freeze the filled mold until the butter is firm.

When firm, pop the butter pats out of the mold. Line a large pan or baking dish with waxed paper. Layer the butter pats in the pan, with a piece of waxed paper between each layer to keep the pats from sticking together. Refrigerate the molded pats until you're ready to serve them. At serving time, place some crushed ice in a bowl and place the pats on top of the ice to keep them cold.

A heart-shaped candy mold is perfect for butter that will be used at a wedding reception or rehearsal dinner. Candy molds come in all sorts of shapes and sizes. Just choose one that is right for your special occasion.

For pretty herb butters, add some of your favorite chopped herb(s) to the butter before putting it in the mold.

Suzanne Lieurance is a freelance writer and owner of the Three Angels Gourmet Co. which offers a unique line of "heavenly gourmet mixes" for sale at http://www.threeangelsgourmet.com and through gift shops, Christian bookstores, gourmet food stores, and gift basket companies across the country.

For daily food tips and other fun food information, visit the Three Angels Gourmet Co. blog at http://www.threeangelsgourmet.blogspot.com

Tips For Making Homemade Bread

2009-01-14T11:00:00.001-08:00

Writen by Jamie Snodgrass

There is nothing like homemade bread. Whether banana, pumpkin, white or whole wheat, the smell of a fresh, hot loaf can't be beat.

There are many reasons why you would want to make your own bread. If you have good pumpkin bread recipes or banana bread recipes, you can make a nice dessert or have a quick snack for the kids on hand at all times. Baking your own white or wheat bread can help you save money on your grocery bill. Eating whole wheat bread will keep you healthier and may even help you lose weight.

You may want to consider supplying your family with homemade wheat bread all the time. The health benefits are many, especially if you are going to use fresh ground wheat. Eating a slice of bread made with fresh ground wheat is like taking a shot of vitamins.

What Is Wheat And Why Would You Want To Use It?

Wheat is the world's most important grain crop and ranks first among the grains for its nutritional value. When used in its entirety, wheat is an excellent source of fiber and many critical B-vitamins.WheatB-vitamins. Wheat germ is one of the richest sources of vitamin E if used when freshly milled, before oxidation takes place.

The richest source of Vitamin E is found in the germ of the wheat kernel. Milled wheat loses its Vitamin E very quickly due to oxidization. This is the reason why the bread we buy really has nothing of value for us. It has been stripped of the vitamins provided in the wheat. Within about 72 hours of milling, 90% of over 30 nutrients are gone.

Families usually enjoy better health once they start baking bread with fresh ground wheat including significant improvements in sinus conditions, runny noses and colds. There have also been reports of reduced cholesterol counts, warts disappearing, acne clearing and a host of other wonderful benefits. Of course there are the obvious benefits of adding more fiber to your diet, but remember to drink a lot of water when you increase fiber.

Author is marketer for sites such as :

Homemade Bread

Acne Resources

How To Cut A Cake

2009-01-13T11:00:00.001-08:00

Writen by Shauna Hanus

Have you ever wondered how to cut a cake? I have had a lot of practice. When I turned 16 and requested a Spider Man sheet cake I busily honed my cake cutting skills by making concentric rectangles and then served up the master piece. My family all refused to eat stating lack of presentation skills. Since that time my skills have, thankfully, been refined. Here are tips to cutting a round layer cake.

First select a knife you are comfortable holding. A long slender knife works best. Begin the first cut about two inches from the edge. Cut along the entire edge of the cake keeping the knife in about two inches. Your cake will now have an outer ring two inches wide.

Next cut the outer ring into two inch wide slices. This outer ring is perfect for those who enjoy a lot of frosting. To serve use a cake spatula and easily lift each slice from the outer ring of cake.

Follow these same steps with the center of the cake. This technique will give you uniformed attractively displayed slices every time.

By serving the outer ring to those who enjoy the frosting this leaves the moist inner cake to those with less of a sweet tooth. http://www.gourmayeats.com

Ten Proven Tips To Buy The Best Meat Available

2009-01-12T11:00:00.001-08:00

Writen by Hans Dekker

Ten Proven Tips to buy the Best Meat Available

As you look through the meat section at your local grocery store you are probably like so many others asking yourself if the steaks you have chosen is really good meat. Here are some tips on how to make sure you buy good meat.

The quality grade does not necessarily mean that you will be getting good meat. Some cuts of meat are just naturally more tender than others. You should look for cuts from the less used muscles along the back such as the rib and loin sections. The shoulder, flank and leg cuts will be tougher. How to make sure you buy good meat

The quality grade does not necessarily mean that you will be getting good meat. Some cuts of meat are just naturally more tender than others. You should look for cuts from the less used muscles along the back such as the rib and loin sections. The shoulder, flank and leg cuts will be tougher.

The USDA beef quality grade is like this prime, choice, select, standard, commercial, utility, cutter and canner. The best beef that you can find is of course prime, but this is very hard to find and does come with a large price tag. Most of the beef that you find at your local grocery will be choice, select or standard. Standard is usually sold as un-graded or as "brand name" meat

Roast and steaks should be firm. Do not purchase soft or squishy feeling roast or steaks no matter the type of meat.
Check the sale by date and no buy after that date. You should buy the meat either before or on the day that is the "sell by date".

Check the packaging for any type of damage. The meat should be cold and wrapped securely.

The package should not contain any moisture. This could mean that the temperature of the meat has been above 40 degrees and that will cause the taste of your meat to be less quality.

Look for beef that is bright red in color and has thin creamy white fat evenly distributed throughout the roast or steak. On the other hand, veal should not be bright red; it should be almost white in color or lightly pink.
Before you buy any meat find out if it has been injected with flavorings. You do not want to purchase any meat that has been injected with flavorings, this can cause your meat to break down and become mushy.

Do your own tenderizing. Do not buy meat that has been tenderized by the butcher. He uses piercing products that allows the natural flavor and juices to escape from your meat and this will be produce a tough and un-flavorful meal. Try to purchase dry aged if at all possible. This type of meat will probably only be found at a butcher shop. Dry aging is a process where the meat is taken from the bag that it arrives in to the butcher and is hung in a cooler for a certain amount of time to dry out. This will make the cost go up, but the aging adds more flavor and also tenderizes the meat. If you buy your steak from the local grocery, the steak has been cut, wrapped in plastic and has aged on the way to the store.

When in doubt, talk with your butcher. He can answer all your questions regarding the different types of meat, cuts and may even have some great recipes for you to try.

Hans is author of Steaks, Seafood and Barbeque Recipes at http://www.steaks-guide.com

Adapting Your Recipes For The Slow Cooker

2009-01-11T11:00:00.003-08:00

Writen by Sherry Frewerd

Now that you've started using your crock pot slow cooker regularly, you're probably wondering how you can adapt your traditional recipes to use in a crock pot. The ease of preparing a meal with a slow cooker has literally changed the lives of busy families. With the help of their slow cookers, families are eating healthier and consuming less greasy fast-food.

Here are some hints for adapting your favorite traditional recipes for crock pot cooking.

1.) Add vegetables like peas and broccoli to your recipe in the last 15 60 minutes. If you're using frozen vegetables, remember to add them to your crock pot recipe during the last 30 minutes.

2.) Make sure to soak your dried beans so that they are completely softened before adding them to your recipe. If your recipe includes tomatoes, salt, or sugar, then your beans should definitely be soaked before cooking.

3.) If your recipe calls for pasta, any kind of seafood, milk or other dairy products, then only add them during the last 60 minutes of cooking, and cook pasta to just a bit tender before adding them to the cooker. Condensed cream soups are good alternatives to dairy products because they can withstand longer cooking times.

4.) When cooking a recipe with rice, add an extra ¼ cup liquid for every ¼ cup of rice.

5.) Always remember to reduce the liquid in your recipe by ½ when you're using a traditional recipe in your crock pot.

6.) A good idea for cooking stews and soups that call for vegetables is to put the veggies on the bottom and sides of the slow cooker and then place your meat on top.

Traditional Recipe to Slow Cooker Use:

15-30min traditional = 1.52hrs High or 4-6hrs Low in Crock pot

35-45min traditional = 3-4hrs High or 6-10hrs Low in Crock pot

50min-3hrs traditional = 4-6hrs High or 8-18hrs Low in Crock pot

If you're like most families, your slow cooker supplies lots of food per meal, so you'll very likely have leftovers. Always remember to never reheat your leftovers in the crock pot. One of the additional rewards of slow cooking is the ability to make lots of food and freeze for future meals. Happy slow cooking!

About the Author: Sherry Frewerd publishes Family Crock Pot Recipes http://familycrockpotrecipes.com and Recipes to Live By http://theres-more-to-life-than-food.typepad.com/recipes_to_live_by. Both sites are full of delicious recipes that families love.

How To Thicken Soups With Out The Fat

2009-01-11T11:00:00.001-08:00

Writen by Shauna Hanus

Smooth and creamy soups are so pleasing to the pallet with there smooth texture and buttery taste. However these types of soups are often times high in fat and cholesterol. There are easy ways to still be able to enjoy hearty thick soups with less fat and less cholesterol.

Here are four alternatives to heavy cream, butter or coconut milk when thickening soup.

Alternative One

Substitute plain yogurt for the cream, butter or coconut milk. Simply make the soup as normal holding back the fat. At the end of cooking add enough plain yogurt to make the soup creamy and smooth. Plain yogurt has a tangy taste and may alter the flavor of the soup. To combat this add a spoonful of honey or sugar with the plain yogurt. But keep in mind yogurt will curdle if boiled. Never boil soup with yogurt.

Alternative Two

Whisk in sour cream. Sour cream is not exactly low in fat or low in cholesterol but it does have the smooth creamy taste and texture many soups require. The trick to using sour cream is to only use 2-3 tablespoons and to whisk it in just before serving. By whisking in the sour cream at the end of cooking the smooth creamy taste will still be full bodied when the soup is served. But just like yogurt sour cream will separate if boiled, never boil soup with sour cream.

Alternative Three

Use less fat. Often a recipe will call for ½ cup to 1 cup of heavy cream. This amount is often times not necessary to achieve the same smooth creamy flavor and texture. Simply lower the amount of heavy cream to 2 tablespoons and the soup will still maintain the desired finish.

Alternative Four

Use vegetable puree. A simple puree of potatoes or other root vegetables will accomplish the desired thickening of the soup. Simply omit the cream, butter or coconut milk and substitute a cup of thick vegetable puree.

Garlic A Quick Guide

2009-01-10T11:00:00.003-08:00

Writen by Tim Sousa

Garlic, there's nothing like the smell of garlic. It's great in soups and sauces, roasted with meats or on it's own, and it's wonderful mixed with butter and slathered on bread and then baked.

The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.

When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose it's taste.

To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right off.

The strong flavor and odor of garlic come from sulfur compounds within the cells. The more cells that are broken, the stronger the flavor of the garlic will be. For the mildest flavor, just use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste.

Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it's cooked. If using in a sauce, it can be sweated or sauteed. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. To sautee garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter.

Roasting the garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself.

To roast the garlic, take a whole head of garlic, and remove the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. Remove the garlic and let it cool. When cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roasted garlic is great mixed with cheese or potatoes, or on it's own.

Don't be afraid to use garlic in your cooking. Garlic is flavorful, and healthful, and of course, it will keep those pesky vampires away.

Tim Sousa is the webmaster for Classy Cooking, a library of free online recipes. Come and check out our selection of recipes, or share your own recipes with others.

Discover How To Turn Any Meal Into A Gourmet Treat

2009-01-10T11:00:00.001-08:00

Writen by Lee Dobbins

Is your family tired of the same old meals? Are you looking for an easy way to turn your old favorites into something special? Lucky for you there is one secret and easy to use ingredient that can help give some class to almost anything you serve.

You might think this magical secret ingredient would be hard to find or cost a lot of money, but it isn't. In fact it can be found right in your local grocery store for under $5.00.

So what is this wonderful food that will transform your meals?

Frozen puff pastry. You know, that stuff that you probably never bother to use because it thought it was only reserved for Greek desserts and looks to delicate and difficult. Well it's not, in fact, puff pastry is quite easy to use and very versatile and it's a wonder why it is one of the most overlooked foods you can use to cook with.

Frozen puff pastry is easy and economical, it handles beautifully and needs no additional prep. It can be used to give a gourmet flair to a variety of staple meals and it works great every time.

From your Friday night family pizza to that Sunday roast lamb, puff pastry can add a bit of class to any meal and make you look like a gourmet chef.

Of course, you might be most familiar with puff pastry when used for desserts. It can be used with a variety of fillings for a light, delicious dessert. When you server a puff pastry dessert your guests will think you spent hours baking when you can whip up something like this fruit tart in about 20 minutes.

Fruit Tart

1. Thaw 1 sheet of puff pastry and cut into 4 pieces
2. Put 1 tablespoon of fruit into the middle of each of the 4 pieces
3. Fold the opposite corners of the pastry into the center and pinch together with your fingers
4. Glaze the tart with a milk and beaten egg mixture
5. Sprinkle the top with sugar
6. Bake at 400 for 15 minutes

For variations you can add different fillings or make a while pie using one whole puff pastry sheet for the bottom and another one for the top - either in a pie dish or just flat on a cookie sheet.

There's no limit to what you can do with puff pastry. Use cookie cutters to cut the pastry into interesting shapes - glaze and bake then use to garnish almost any dish. Put them on top of soups and stews or casseroles. Use them on chops or with eggs. The only limits are your imagination!

One great use for puff pastry that even the kids will love is to make little mini pizzas by cutting the pastry into rounds and cover each round with grated cheese, sauce and veggies. You an also use them to make little appetizers - use different shapes and top them with chili sauce, crab mix or anything you want.

Cooking with puff pastry is quite easy but there are a few things you need to be careful of in order to get them perfect every time. One of these things is to make sure you cook them at the right temperature. You should, of course, follow the directions on the package but most ready made puff pastry "puffs" at around 400 degrees F. Also, you must only give it a light glaze since if you add too much on it will cause the pastry to become soggy and not rise successfully. A light brushing of the egg wash with a pastry brush is all that is needed for perfect puff pastry.

So now that the secret is out, you better rush to the supermarket and stock up on puff pastry before it's all gone!

Lee Dobbins writes for http://www.online-gourmet-foods.com where you can read more articles about gourmet foods and fine cooking.

How To Cook A Cactus Pear

2009-01-09T11:00:00.001-08:00

Writen by Sarah Sandori

Cactus pear, or prickly pear, grows in many places in the United States as well as throughout the Americas, and not just in the arid places where most cacti are at home. I know people who use cactus pear for landscaping in North Carolina, Georgia, Virginia and other such places that are anything but dry.

Given its wide range and ease of growing, not to mention its abundance in the wild, I'm surprised that it doesn't show up in more recipes than it does. Perhaps it's the difficulty of harvesting the cactus pads that deters most would-be cooks.

You can find cactus pear pads in many Mexican specialty grocery stores, or tiendas, where you may find it under the name of "nopal." When chopped up and added to dishes that you may find in a Mexican restaurant, the pieces may be referred to as "nopalitos." The scientific genus name, covering some 250 species, is opuntia.

Even if you decide to harvest some prickly pear pads from a plant growing in your yard, it's worth the extra effort. Truly, it is a versatile plant that can be prepared in a huge variety of delicious ways. Scientists are also discovering that it has many health-giving properties.

When collecting cactus pads, whether from your yard or from the wild, be sure to wear thick gloves to protect your hands from the spines and from the hairlike growths called glochids, which can really irritate your skin. Try to pick only the young, tender pads, which will be glossier and greener than older ones.

Remove the spines and glochids by carefully peeling the pads. Once they're peeled, you can even eat the pads raw if you want. Try chopping them into small pieces and adding them to salads, where their taste will be somewhat like that of green peppers.

To cook cactus pear, bring a saucepan of water to a boil. Peel and slice a couple of good-sized cactus pads and drop the slices into the boiling water. Reduce heat and let cook for about 20 minutes. Remove from heat and drain. Now you can add butter and any favorite seasonings (powdered garlic is great!) and serve.

You can also sautée cactus pear chunks in a skillet. With or without seasoning, they will make an interesting side dish to any meal.

A popular dish in the southwestern U.S. and parts of Mexico is an omelet made with cactus pear pads. Again, just cook the chopped cactus pads in a skillet and add it to the egg batter for the omelet.

As you can see, cooking with cactus is not as formidable as it might seem to those who are unfamiliar with this plant's long history of use in cuisines from the south of the border. Try it!

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her secret source for the most mouth-watering restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

Saving Money On Canning Jars

2009-01-08T11:00:00.002-08:00

Writen by Susan Godfrey

Canning season is fast approaching, so I thought I'd share some of the ways in which I save money on canning jars.

1. Garage Sales - I live in a rural area, so I often run into jars at garage sales. These can usualy be had very cheaply. Just last weekend I bought over 4 boxes of jars for $20. These boxes contained well over 60 jars (mostly jelly jars which is what we really needed), rings & lids (brand new still in boxes). Plus the boxes also contained 4 antique canning jars with zinc lids, which I collect, so I was really excited to see!

2. Family & Friends - Check with family and friends who use to can to see if they still have jars they're no longer using. I got quite a few this way from my Mom (plus a lot of other canning stuff), when I first started canning. I'd also post a notice at church or ask around church to see if anyone had any to offer. Most of the time you can get these jars for free or very little cost.

3. Freecycle - Post a notice on your local Freecycle group. I got a lot of jars this way for free...all I had to do was go pick them up. Because of gas prices, I took in consideration how many jars a person was offering and how far I had to drive to get them. If they were pretty close, I'd go get whatever they had to offer, but if they were farther away, I'd just go get larger quanities.

4. Recycle Jars - I often reuse mayonnaise jars and other commercial jars that my rings & lids fit on. I only use them in water bath canning, as I'm afraid they will shatter in the pressure canner. My Mom has done this for years and it works really well. This is how I get a lot of my jelly sized jars and also my hot sauce jars.

5. Thrift Stores & Flea Markets - I occasionally can find canning jars at our local thrift stores & flea market. They cost a little more generally than all the above ways, but are still cheaper than buying new.

6. Clearance - Watch out for canning jars on clearance at Wal-Mart toward the end of the canning season. Last year, I picked up quite a few boxes, rings & lids for pretty cheap. I found all the canning stuff on clearance there around the end of the Summer and September & October. I grabbed what I thought I could use and what I could afford. I got jars, pectin, rings, lids, a big water bath canner, jelly bags, and a couple of other things then while on clearance.

Some Safety Concerns:

Any time you re-use jars or rings, you should do the following...

1. Check the jar opening for chips. Do not use any canning jars that have chips on the openings, as they may not for a good seal and the food can spoil. Save these jars for storage or for gifty items like mixes and such.

2. Check the jars for hairline crack and such. If they have any cracks, don't use them for canning as they may explose while canning or again, let the food spoil.

3. Check your rings for rust. If they have a lot of rust, don't reuse them. A little rust is fine, but if they're heavily rusted, toss them.

4. NEVER reuse lids! They may not reseal properly causing food to spoil. Lids are cheap...use a new one every time.

5. Whenever you open a jar, smell the food and check for any strange textures or colors. If you have any questions about food in a jar, it's safer for you family to toss the contents than get food poisoning from it.

Well I hope this helps some of y'all find some cheap and useable jars for your canning needs! It's quickly approaching time for me to start making Pickly Pear & Mequite Bean jellies, so I've personally been stocking up on my jelly jars. I'm going to probably be making well over 100 jars of jelly this year. We ran out last year really quickly and so I've made it a goal this year for me to put up enough jelly for the entire year, plus to have some to give away to family and friends. I'm also going to try to put up about the same number of jars of salsa. Wish me luck :)

~ Susan Godfrey is a Christian wife, mom and homemaker. She is also the owner of Homekeeper's Heart, http://www.freewebtown.com/homekeepersheart, a Titus 2 Ministry to encourage Christian women to be the wives, mothers and homemakers that God wants them to be! She has her own blog at http://www.susangodfrey.blogspot.com and also is the owner of the Homesteader's Heart Blog at http://www.homesteadersheart.blogspot.com where she shares homesteading, gardening and country living articles.

Venison Country Pepper Steak

2009-01-08T11:00:00.001-08:00

Writen by Bonita Anderson

Deer hunting season is over and you have venison to deal with. What do you do? Here is what my hunters do. The venison should be left to age for 10-14 days in temperature between 35-42 degrees without the hide before processing. If the temperature is warmer than that the meat is cut up and refrigerated, canned in jars or frozen. Some is ground up for burger. Some is made into sausage after the steaks and roasts are cut.

The tenderloin rarely makes it to the freezer as it is the easiest and quickest to cook. I slice it into 1-inch pieces, butterfly it and fry it up with onions and mushrooms. Venison burger mixed with ground pork is delicious. I never mix the two together before freezing as venison will keep longer frozen than pork. I mix them just before cooking. Sausage meat is spiced, put into casings and hung to dry overnight before smoking. The heart and liver are utilized as well, nothing is wasted.

I have been cooking venison for many years. I have tried dozens of recipes and methods. This way is one of my favorites. I put the round steaks in a pan, pour buttermilk over to completely cover and let them marinade overnight or longer in the refrigerator. The next day I drain off the buttermilk and dredge the steaks with seasoned flour. I dice a few pieces of bacon and brown it in my cast iron pan. I add a few cloves of garlic and then I brown the steaks well and top with thinly sliced sweet onion. To that I cut red, green and yellow bell peppers into strips and layer them on top. Sometimes I add sliced mushrooms. Last I pour dark beer over the whole works, put the cover on and bake in the oven at 350-degrees for about an hour.

The buttermilk will tenderize the steaks and you will be able to cut them with a fork. This marinade works well for grilling also.

Find cast iron cookware at www.pothaven.com

Everything I write about is from personal observation and life experiences. I love to cook and prepare foods in different ways. I like sharing my experiences about food and cooking. My website http://www.pothaven.com was created because of my interest in quality cookware and cooking.

5 Ways To A Perfect Thanksgiving Dinner

2009-01-07T11:00:00.001-08:00

Writen by Linda Jenkinson

Thanksgiving is always a busy time and of course you want your Thanksgiving Dinner to be perfect, but each year you seem to behind. Guests show up and dinner is not ready. Well, these five ways for a perfect Thanksgiving Dinner should help ease your stress, so you can also enjoy your meal.

First and foremost, plan ahead. Last minute preparation is not what you want to run into. A shopping list with only what you really need will cut your time in half. Do your shopping at least three days before the big event. Try to avoid any last minute trips to the store unless they are absolutely necessary. Try and not spend your whole day in the kitchen. Pace yourself and go at your own speed. There is no need to rush. Enjoy the holiday as much as you can. If you must be in the kitchen longer that you would like, put on some holiday music. This will help ease your mind and help you to not be overwhelmed with the tasks at hand. Dance around and take a breath. Get into that holiday spirit. Take that occasional sip of sherry.

Along with the ordering of the turkey, foods that can be made in advance should be an executed part of your plan. The turkey is the main focus and cannot be forgotten, so order him within plenty of time for delivery. A late turkey is a disaster waiting in the wings. Vegetable trays, dips, and a few desserts can be arranged a couple days beforehand. Buy frozen pie crusts. You can even buy prepared trays of fruit, vegetables, and meat and cheese. This will eliminate the hassle of making them. These simple tasks can be completed therefore leaving you more time to accomplish more involved tasks. Finger foods will enhance dinner and not overwhelm it. You want your family to be waiting on dinner, not already full of appetizers.

Make sure you have all the tools you will need days before the big event. Make sure your gravy boat is in the china cabinet and all eight serving spoons are in their place. Imagine the mess of running around on Thanksgiving Day looking for one lost minor detail. This is also a good time to organize your recipes, set a time for dinner to begin, and start finalizing your menu. When you put final next to a task that means no more worries, it is done. Setting up a to-do list, and checking it twice, will help ease your mind. Write it down and you are less likely to forget it. Check it off and that is one less thing.

Get the whole family and your guests involved. Have a great selection of traditional Thanksgiving "must haves" then have everyone compliment your dishes. They can bring their favorites and add a little of themselves to the table. This will save you time and energy. Your immediate family can help with the preparation and shopping. Do not be afraid to ask for help. Doing it alone is too much. This is your holiday too.

Remember, it is not all about the food. Decorations around your home should be as equally important as the food. Focus on eye catching pieces that will not only create a genuine holiday feel, but bring an inviting presentation as well. Light candles just as everyone is arriving. The smell of Christmas and that illuminating glow will make your family and friends feel welcome. Any earth tone décor you might already have goes great in the house this time of year. Utilize what you already have first, and then buy if you see a need to. Spray paint leaves and add them to pine cones in a fall basket. That would make a lovely centerpiece for dinner. Nothing says fall like pumpkins. Pick up a couple.

We have compiled a PDF file packed with recipes and tips for the holidays. It's free to download at our site.

Linda is author of Christmas and Thanksgiving Cooking Tips at http://www.steaks-guide.com

Two For One Dinners Beans

2009-01-05T11:00:00.002-08:00

Writen by Michele Webb

DINNER - NIGHT ONE: Vegetarian Chili

It is so easy to make a simple chili from onions, carrots, red bell pepper, chopped mushrooms and frozen corn. Throw in canned black beans and canned chopped tomatoes to complete the dish. You can use the flavored canned chopped tomatoes to add more zing. If you want to add meat to your chili, instead of the vegan option presented here, cube and sear beef and add to the mixture. Store the leftover chili in the refrigerator.

DINNER - NIGHT TWO: Black Bean Burritos

Using the leftover chili, add cooked, cubed chicken or beef (if not already in the chili) and put into a wrap of a flour tortilla with shredded cheese, salsa, sour cream and guacamole. You can use flavored wraps which are great. You can also add other ingredients in your wrap such as shredded lettuce, tomatoes, olives or your other favorites. For a nonfat alternative you could substitute sour cream with plain yogurt or even nonfat ranch dressing.

You are invited to visit her website at: http://www.ebooksnstuff.com. Or, you can email the author at: support@ebooksnstuff.com

How To Cook Quinoa The Incan Superfood

2009-01-05T11:00:00.001-08:00

Writen by Sarah Sandori

If you haven't tried quinoa yet, you owe it to yourself and your family to cook and serve some tonight.

This cereal-like food was eaten for thousands of years by the Incas of South America, who worshipped it as sacred. And no wonder. It is one of the most nutritional foods in the world, higher in essential amino acids than wheat. Yet unlike wheat, quinoa is gluten free.

Although some natives of the Andes region where it originated also eat its leaves, most people eat quinoa in its seed or "grain" form. Happily, it's easy to prepare and cook in this form.

Quinoa is showing up on more supermarket shelves in the United States, Canada and Europe, butdepending on where you liveyou might have to seek it out in a specialty or organic grocery store. Try to find a package containing seeds that have had their waxy outer coatings removed through rinsing or some other process.

If you buy quinoa with its coating still on, you must rinse it vigorously in a strainer, then soak it for several hours in water, then rinse it again. If you leave behind any of the coating, which is full of a bitter substance called saponin, your quinoa will taste terrible.

Fortunately, most commercially marketed quinoa sold in North America and Europe today has been pre-processed to remove the coating.

The easiest way to prepare quinoa is to cook it much as you would rice. Just put a cup of the de-coated grain in a saucepan and pour two cups of water over it. Bring the pan to a boil, cover, and turn down the heat to a low simmer. Let it cook for about 15 minutes, then remove from heat.

Your cooked quinoa should be light and fluffy, much like cooked rice; in fact, you can use it in almost any dish where you would normally use rice. Add your favorite vegetables, meats or seasonings and enjoy. My south Louisiana heritage is showing here, but I have to say that my own favorite way to make quinoa is in a jambalaya with shrimp and sausage.

If you would like to try baking with it, look for quinoa flour form in the store. You will probably need to combine it with something else such as sorghum flour or tapioca starch to get a good baking mix. Some cooks recommend a mix of 2 parts quinoa flour, 2 parts sorghum flour and 1 part tapioca starch.

Is there a gluten allergy sufferer in your life? Try making some special treats using such a quinoa-based mix and see how easy it is to bring baked joy back to the table.

Reasons Why Crockpot Cooking Is A Great Alternative To Cooking The Old Fashioned Way

2009-01-04T11:00:00.001-08:00

Writen by Craig Rowe

The Crock-Pot is not a new phenomenon and has been around for many years. However, recently more recipes have been listed using the Crock-Pot as the ideal appliance. There are a few reasons why using a Crock-Pot is a great way to cook.

Cooking Using a Crock-Pot is Easy and Convenient

It is so easy to use a Crock-Pot for making some of one's favorite recipes. All an individual has to do is to cut up some vegetables and meat, for example, toss the ingredients in the Crock-Pot, and let it do its thing. It is not like cooking on the stove or in the oven where one has to constantly be watching the meal to make sure it doesn't burn. By using a Crock-Pot, one can put the meal in the pot and go off to do other things around the house and the meal will turn out perfectly. For this reason, convenience is a key factor with Crock-Pot cooking.

Crock-Pot Meals Are Flavorful

Due to the fact that meals which are prepared with a Crock-Pot sit and cook for awhile, the end result is a flavorful meal. Because the juices have had a chance to soak in and marinate the ingredients within the Crock-Pot, one will have a meal which will tantalize the taste buds of the entire family.

Many Crock-Pot Recipes Are Unique and Different

Crock-Pot recipes tend to be ones which are a bit different than the usual recipes that require stovetop or oven cooking. One can also alter the various Crock-Pot recipes by throwing in some additional ingredients for added flair or to personal tastes. Crock-Pot recipes are of such a unique quality that they are sure to please all who partake in this great type of meal.

These are some of the reasons why those individuals who have to prepare a meal should dig out their Crock-Pots and make something fantastic for dinner without spending much time on the meal.

http://www.DivineRecipes.com features over 25,000 food and drink recipes along with a copy cat recipes cookbook and online cookbook collection. Download today, cook tonight. Visit http://www.DivineRecipes.com

Low Carb Cooking Quickies

2009-01-03T11:00:00.003-08:00

Writen by Michael Russell

This cooking article is not to give you medical advice about your diet. Only your doctor can tell you what's right for you. The article is designed to give low carb cooks some tips on making quick low carbohydrate meals.

Cooking low carb meals can be easier and faster than going to a fast food restaurant. Not to mention, healthier and tastier. The trick to this is keeping the kitchen stocked up with some items that are 'ready to go'.

One problem that some low carbers have is they get hungry and need something to eat fast. This is more normal during the early stages of the diet because after being on it for awhile you tend to lose your hunger. Too often low carbers choose the wrong food and blow their diet. This leads to negative feelings and doubts as to self worth.

If you are going to low carb, you need to learn how to be a low carb cook. Most fast food places do not accommodate a low carb diet, so let's explore some of the ways to make this diet more convenient for you.

Fast and Convenient Snacks

There are some staples you will need to keep on hand. For quick snacks you will want to keep these items accessible:

Hard Boiled Eggs - These are great for fast snacks; a small breakfast for those that don't like a big breakfast, chop them up in vegetable salads, chicken salads, tuna salads or egg salads. Make up a dozen or so at a time, peel them and store them in the refrigerator in cold water. Reach in and grab one when you get a little hungry.

Cheese - Cheese is very important in a low carb diet. It's not a must have, but it's a tasty way to get some dairy product into your diet. Cheese makes a great addition to salads, a great topping for burgers or even a great stand alone snack. To be low carb fast cooking prepared, always keep a variety of cheese handy. These would include shredded, sliced, string and hunks of cheeses varying from cheddar to mozzarella.

Snacks - The first thing that comes to mind is pork rinds. These no-carb snacks go a long way in fulfilling a lot of low carb needs. They make a great snack by themselves or with a little hot sauce on them. But you can also dip them in sour cream, plain unsweetened yogurt, put cream cheese on them, crumble them up in a salad, or crush them for breading for fried chicken.

Other good snacks would include fresh veggies; cauliflower, broccoli, celery, zucchini, green, red and yellow bell peppers, mushrooms and radishes. These go well with a nice low carb dip (or even mayonnaise).

Entrees

Keep plenty of quick meats on hand. Ground beef can be used in so many ways that, with a little creativity, you'll never tire of it. Just change it up with spices, cheese and peppers to fit your mood.

A really great fast meal trick is to take fish and steam it in a pan with a little water and onion and top it with frozen mixed vegetables. Since you are low carbing you can even take the liberty of adding some real butter. Yummy!

In fact, frozen veggies will work with stir fry, too. Buy meat or pork prepared for stir fry, along with frozen stir fry vegetables and put them in a hot skillet with a little oil and garlic (keep stirring - hence the name). In ten minutes, you'll be eating a luxurious meal.

Of course, maybe the ultimate quick meal is a juicy steak or some plump pork chops on the grill with a nice salad.

Low carb cooking is quick, easy and very tasty. It really couldn't be any quicker and still be healthy.

Michael Russell

Your Independent guide to Cooking

How To Choose The Best Knife Set

2009-01-03T11:00:00.001-08:00

Writen by Sharon Chennault

Knives are the most important and most frequently used kitchen utensils. In choosing a new knife set, the main considerations are which knife set to purchase and which knife is used for what purpose. Buying a knife set is an important decision. The knives you choose should last a lifetime. After you purchase a good quality knife set, you should never have to replace them. A good rule is to buy the most expensive set of knives you can possibly afford, because they should last for the rest of your life.

Knives are normally more affordable if you purchase them in a set. Knife sets should include all the basic tools and will normally include a stand or container in which to store the knives. You will be able to purchase additional, more specific, knives in the future if you wish. Most knife manufacturers sell knives individually, allowing you to add to your collection at any time you wish. You may need to replace a lost knife, have a duplicate on hand if you have more than one cook in your kitchen, you may wish to have a specialty knife for smaller hands, or you want the top of the line knives but cannot afford a whole set at once. A knife set will make more sense unless one of these situations applies to you.

There are different types of knives. Fine edge knives are the classic style. Chefs and serious cooks normally choose fine edge knives due to the weight and feel. The blade is very sharp which allows for precision cutting. Fine edge knives will require some maintenance however, such as steeling. Knives that never need sharpening are a good choice for most people who cook for themselves and their families on a daily basis. Knives that never need sharpening will not make the same precision cuts as fine edge knives, but they retain their sharpness over time. These knives are excellent if you are seeking decent quality at reasonable prices.

The type of steel used in knife blades is one of the most important factors in choosing a knife set. The majority of knives are manufactured with a blend of high carbon stainless steel that will resist rust and corrosion. The tang is the part of the knife in which the metal is attached to the handle. The best knives will have a tang in which the metal extends to the end of the handle. Knife blades are normally tapered at the edges to allow for easier sharpening. Quality knives are balanced and feel good in the cook's hand. The knife should be easy to handle and feel solid. A good knife should feel like an extension of your hand and allow adequate space between where your fingers grip the knife and the surface on which you are cutting.

In purchasing a knife set, you will need to know the difference between stamped and forged. Forging is the process of taking a heated piece of metal and grinding it into the shape of a blade. Stamped blades are cut from a single sheet of metal and pressed into a blade. Forged knives are generally heavier than stamped knives, giving you better quality. There will be several types of knives included in each knife set. Identifying the particular knives each set contains will be very helpful in choosing the one that will best serve your needs.

Most knife sets will contain a chef knife, which has a triangular blade that ranges from 6 to 12 inches long. The paring knife will have a blade that is approximately 3 inches long and it about 3/4 of an inch wide. A serrated knife is used for slicing breads and vegetables that tend to bruise easily. Utility knives have an approximately 6 inch blade and are used for a number of purposes. Boning knives are for slicing meat off bones and the blades are normally quite narrow. A slicing knife has a long, thin blade and is used to slice meat such as ham, roast, and turkey. Butcher knives are usually heavier than the other knives in the set and have blades up to eight inches. A cleaver is used for heavy chopping and cutting through bone and will have a slightly curved or straight edge. Steak knives are used for cutting steaks in a table setting, but can also serve as utility or paring knives.

This article has been provided courtesy of Kitchen Junkie. Kitchen Junkie offers great kitchen articles available for reprint and other tools to help you get the best bargain on kitchen appliances and more.

Captn Salsas Fool Proof Chile Heat Index

2009-01-02T11:00:00.003-08:00

Writen by Steve Melton

Chile heat index? Scoville units, what? Capsaicin? My mouth and hands are on fire, ouch!

Well here I am making some delicious homemade salsa for the Monday Night Football game and my mouth and hands are killing me. How can you stop the burning and get this salsa recipe ready to go without hurting your guests.

Now, don't take Capt'n Salsa the wrong way, I love the heat of a good chile, but there is a big difference between hot and hurt. But oh boy, what a flavor. You know you're a chile head when you use cheese and chopped habanero to stuff your jalapeno peppers.

Perhaps I can answer a few of your questions about how hot are those chiles and what can you do about it if you get just a little carried away with the heat.

What's that? Your mouth and hands are burning? Okay, let's start with the hands

First wet your hands with cold water, and then rub them briskly together with a teaspoon or so of salt as if you are washing your hands. I prefer kosher salt due to its course texture, but grabbing the salt shaker will work as well. Now, wash your hands again with soap and warm water. This also works well when working with garlic and onions.

You did wear your rubber gloves when you started working with the chiles, right?

Come on, Capt'n my mouth is really burning too!

"Your mouth is on fire?"

What ever you do, do not reach for the water; it will only spread the capsaicin oil around inside your mouth, spreading the oil of the chile and you will swear it just go hotter.

So don't reach for the water, okay?

Here are a few remedies that have proven to work.

Milk or dairy products are cooling; grab a glass of milk or a scoop of your favorite ice cream. Did you ever wonder why you almost always see a dollop of sour cream or a helping of "Creama Mexicana Sauce" on your enchiladas and nachos?

Yes, even a "cerveza" can be cooling too, the alcohol will help dissolve the irritating oils as well as "deaden" the pain. Now, wait a minute don't get carried away, you didn't hear me say anything about Tequila Shots.

In addition, a squeeze of lemon or lime will help balance the palate and distract it from the heat. Perhaps my favorite, simply continue to eat the hot salsa that got you to the fire dance in the first place.

Yep, it's true.

Eating more hot salsa with your favorite tortilla and chips, "the bread" will naturally soak up and help dilute the capsaicin level and reduce "the pain."

Hey, Capt'n, what's a Scoville Unit?

Walter Scoville, a pharmacist back in 1912 developed the Scoville heat index to measure the impact of peppers on the tongue. He came up with a way to determine how much sugar water it took to cancel the burn you were feeling on your tongue. For example, if a hot chile, like the jalapeno is rated at 5000 Scoville units, that means the capsaicin oil needs 5000 times its volume in sugar water to neutralize it.

Fine and good but what does that really mean to me? If a jalapeno is rated from 3500 to 5000 on the Scoville scale and a habanero is in the range of 350,000 how hot is it?

Capt'n Salsa's Fool Proof Chile Heat Index, coming to the rescue.

Now just so you know, you might think the Capt'n named this very appropriately, "fool proof" but believe me it really works.

Let's get right to it. Be sure and read the paragraph about "My mouth is burning" and plan accordingly. Remember an effective quencher for the burning palate is grab a glass of milk or your favorite bowl of ice cream and have it sitting at arms reach. You should also have a bowl of chips, crackers or a slice of bread handy.

Now, time to do some good old fashion testing. Ready?

Do not try this with a habanero!

You will need one jalapeno for this test. Begin by slicing just the tip of the pepper off.

Then ever so gently, I do mean very lightly, "hey it's your tongue" so be very careful, touch the tip of your tongue to the cut edge of the jalapeno. Wow!

Fool Proof! See I told you.

Again I'm telling you not to try this with a habanero, even the mildest habanero will knock my socks off.

Here are a few of Capt'n Salsa's tips for handling hot chiles.

You can build up your heat tolerance for hot chiles by starting with the mild ones then increasing to the hotter varieties in your salsa recipes. Overtime the more often you eat them the more tolerant you will become.

When working with any fresh or dried hot chilies, always wear plastic or rubber gloves when working with them.

Chop or cut green chiles on an impermeable surface like china, glass or metal. Do not use your favorite wood cutting board. The wood will soak up the chile oils and it will pass it along to the next food you chop...Wow; these are the hottest strawberries I have ever had!

Do not cut chiles under running water.

When you process or sauté hot chilies they release plenty of burning vapors into the air. Turning your head or wearing a household dust mask will help.

Be sure to experiment with your homemade salsa recipe ingredients. If you are not certain of the heat level the amount of chiles called for will produce, then by all means start with just a very small amount and add to it a little at a time until you achieve your desired results.

Try different varieties of chiles for unique taste sensations.

Share your homemade salsa creations with your family and friends. You will be really glad you did and so will they.

Steve Melton aka Capt'n Salsa provides an outstanding collection of free homemade salsa recipes and Every Thing You want to Know about Chiles at his web site, Great Salsa.com http://www.great-salsa.com/heat

Five Easy Steps For Using Dry Rubs

2009-01-02T11:00:00.001-08:00

Writen by Joe Johnson

How to Use Your Dry Rub

A dry rub is a versatile combination of spices that extends beyond the boundaries of barbecue, and can be used to season any dish where you want to add a kick of flavor. In addition to the usual method of rubbing it into meats, a dry rub can be used to add new and unusual flavors to vegetables, salads, casseroles, and can even be used to spice up condiments such as mayonnaise for that steak sandwich!

Rubs can be used completely dry or they can be incorporated into a liquid, usually an oil of some sort, but they are frequently combined with other "secret" purees and liquids, providing an additional dose of flavor as well. In these cases, it is referred to as a wet rub or paste. We prefer to use a wet rub with an oil base as a coating for vegetables or shellfish prior to grilling or roasting, as the oil helps the spices adhere better to these foods and aids in the roasting process. We also mix our rubs with mustard and horseradish and use this paste to thoroughly coat our briskets prior to their long slow smoking.

When using rubs in recipes that require an extended cooking time in liquids, such as in a crock pot or batch of chili, it is best to add the dry rub or Texas chili seasoning required in small batches throughout, or towards the end of the cooking process. This keeps the spice flavors at their peak and will provide a more flavorful end product.

When used as a rub for meats, the process is quite simple and adds a tremendous amount of flavor to the finished product.

Step 1:

Wash the meat, and trim it of any excess fat, silver-skin, etc. Dry the meat thoroughly with a paper towel, discarding paper towel when finished.

Step 2:

Generously sprinkle the dry rub, or spread your wet rub paste, to cover your meat of choice with a thorough layer of the spices. With chicken and other birds, gently lift the skin without tearing it, making sure to get the rub in direct contact with the meat as well as on top of the skin and thoroughly within the cavity, to add even more flavor to your finished bird.

When done your meat should be coated with a nice even layer of rub or paste.

Step 3: (Optional - especially with fish and delicate foods)

Using your fingers, gently work the rub in a circular motion, being careful not to crush the meat. On heartier cuts such as brisket or pork shoulder, use the palm of your hand to work the rub into the meat, giving it a good exercise; this helps break down the connective tissues of these tougher cuts.

Step 4:

If you performed step 3, apply additional rub to evenly coat the meat.

Thoroughly wrap the meat in plastic wrap, and place in the refrigerator if cooking at a later time, or leave wrapped at room temperature if cooking time is less than 1 hour away. Do not leave your meat un-refrigerated for an extended period of time as this may result in the meat becoming unsafe to eat.

It is not necessary to let the meat sit for several hours after applying the dry rub. However, if you do have the time, allow the rub to really penetrate into the meat and increase the flavor level by letting it have at least one hour of resting time prior to cooking. For even greater results, let the seasoned meat sit in the refrigerator overnight, wrapped in plastic wrap.

Step 5:

About a half-hour before cooking the meat, remove it from the refrigerator, take off the plastic wrap and allow to return to room temperature. If a dry rub was used, it will have become pasty from the juices of the meat. Be careful when handling the meat, so as to avoid rubbing away any of the paste - it makes for a tasty crust, or what is referred to as "bark".

If desired, you can add more rub to coat for even more flavor.

Cook meat in desired manner, and bon appetite!

Clarifying Butter

2009-01-01T11:00:00.001-08:00

Writen by Shauna Hanus

Clarified butter is a delightfully rich concentrated butter that can be used in cooking and making mouth watering sauces. Traditional methods for making this rich butter concentrate can be a little intimidating at first, but not anymore. There is a very simple and easy 4 step method to make clarified butter. The only catch is that you need to plan a day ahead of time.

The first step is to slowly melt one to two sticks of unsalted butter over low heat. Using unsalted butter will help to prevent your final product from being too salty. When the butter is completely melted pour it into a bread pan.

After you have transferred the melted butter to the bread pan, loosely cover the bread pan with plastic wrap and place it in the refrigerator to cool over night.

The next day when the butter has completely cooled you will see that the butter has separated into three layers. The top layer is white and creamy looking, the middle layer is the clarified butter, and the bottom layer is the watery liquid that has been separated out of the butter.

The second step is to use a spoon scrape off the top white layer. Discard this layer.

Third use a tooth pick or a skewer to poke several holes in the remaining butter. Be sure to reach all the way to the bottom of the bread pan.

The fourth and final step is to pour off the liquid on the bottom of the pan. What remains is a rich and delectable clarified butter.

Discover The Easiest Ways To Master Sugarcraft

2008-12-31T11:00:00.003-08:00

Writen by Samantha Mitchell

In the world of cake decorating, there is probably no more misunderstood and misused term than "Sugarcraft."

Is sugarcraft just another word for icing?

Is it a type of cake decoration?

If you troll through the countless threads appearing on cake decorating forums, sugarcraft questions appear frequently.

Quite simply, sugarcraft is an intricate form of cake decorating that utilizes three-dimensional modeling. The art of sugarcraft stands in sharp contrast to more basic styles of decoration.

A basic design often employs a series of icing dots that form an overall pattern, whereas the sugarcraft style takes the extra step of modeling figures onto the cake. Several professional cake decorators compare sugarcraft to the art of sculpting.

Sugarcraft uses a type of icing dough known as rolled fondant. In relation to cake decorating and sugarcraft, fondant is a type of icing that can be used both for covering cakes and for making icing decorations. It is manipulated much in the same way as play-dough.

Sugarcraft decorators will roll fondant into sheets and drape over cakes or cut and shape to make icing decorations such as ribbons, flowers, and bows. Any decent sugarcraft manual worth its weight in icing will suggest preparing fondant in advance and storing it within an airtight container in the refrigerator.

When preparing a rolled fondant for sugarcraft decorating, it is best to avoid using any liquid food coloring. Liquid food coloring can turn fondant into a runny mess, so it is best to use coloring paste.

The learning curve for the sugarcraft decorating style can be steep and frustrating. Unlike the popular "decorate-by-number" style that is built around an easy-to-follow pattern, sugarcraft takes visual guidance and months of practice.

For those serious about learning the art of sugarcraft, established decorators often suggest investing in a step-by-step cake decorating video/DVD or signing up for a class specializing in the sugarcraft method.

To discover the wonderful world of cake decorating, sign up for your free cake decorating video tips at Cake Decorating

Cooking Guide Some Cooking Tips

2008-12-31T11:00:00.001-08:00

Writen by Gurpreet Sekhon

Cooking is an act of preparing food by heat application. It is a great combination of cooking techniques and tools. It needs right selection and measurement of ingredients to improve flavor and digestibility of food. The person who is going to cook should have sufficient skill of cooking.

Cooking normally changes flavor, texture, appearance and nutritional properties of food. People generally learn cooking from their parents or grandparents while some people do their own with help of cookery books or cooking shows. Best cook gives an experience of cafeteria or restaurant at home. Here are some tips to cook delicious as well as healthy food.

Whenever you're going to start cooking food, collect all essential ingredients at one place.

You can buy a potato ricer for mashed potatoes and give a beautiful look to your kitchen.

Preheat the oven at the time of baking steaks because a really hot oven will blister just outer part of the meat and keep the juices in.

Use salad spinner to prepare soggy lettuce. These are quite expensive but works well.

Use drinkable wine to cook certain foods.

Whenever you're using a roasting pan apply some olive oil on the surface.

Hand blender can be used to puree the soup.

Mushrooms should be wiped off with a piece of cloth instead of washing under a tap.

Check the size of roasting pan before preparing meal.

You can use carrots to sweeten your sauces.

About Author: Author presents a website on Cooking Tips. Website provides tips to improve cooking and other aspects of cooking. You can also visit his site for cooking guide

Puff Pastries Can Spice Up Your Meals And Help You Cook

2008-12-30T11:00:00.001-08:00

Writen by Lorna Freemont

If your family is anything like my family, they will be completely sick and tired of choking down meatloaf and spaghetti every other day. Kids need variety in their meals. The trouble is, sometimes the family cook runs out of ideas about things to serve for dinner!

Perhaps the best step to take is to give your meal routine a taste infusion. If you use puff pastries as a regular part of your meal options, you will achieve this goal. Some of us even have puff pastry in our freezers but don't know the best ways to prepare it. That's why I'm here! I'll show you how you can use this yummy food to create lots of new and different meal options.

It's not difficult to bake puff pastries. Get yourself an oven and a timer and get started! Puff pastries cook at 200-300 degrees Centigrade. Always check your puff pastry slightly before you think it will have finished baking to avoid burning. You will do fine if you keep your eyes peeled!

I can make tons of different dishes more tasty by using puff pastries. The puff pastry ingredient makes such a great difference and my mini pizzas and roasts taste altogether more flavorful because of it!

But what delicious dishes am I talking about? You may not be quite sure what I am referring to. That's why I'm going to give you some examples!

For example, puff pastry makes great, simple, and delicious cookies. Get some cookie cutters together and cut out little shapes from the puff pastry. You can glaze these cookie pieces with a beaten together mixture of eggs and milk. Stick these cookies in your oven and once they are done, frost them or leave them crunchy and flavorful. Tada! Your last-minute guests won't go hungry now.

Here is another dessert recipe. Take four pieces of puff pastry and lay them out. Put about a spoonful size piece of fruit in the middle and fold the pastry around it. Once you have made sure that no fruit is poking out from the crimped edges, glaze the outside of the dessert with your egg wash. After you have done this, put an apricot and some sugar on the top and put this dessert in the oven for approximately 15 minutes. Your delicious pastry is perfect for a post dinner treat!

There are many different ways you can cook puff pastry. Don't let your baking experience be limited by the options I have listed here-- go ahead and experiment with your own recipes! I can bet that whether you are making mini pizzas, appetizers, or garnishes, your guests will be delighted!

I have put forward a few recipes but now it's your turn. Get to baking and show the world how creative you can be!

Lorna Freemont is an author who is interested in most subjects known to man and she eagerly talks about all these subjects both in person as well as in writing. Find more writings by Lorna concerning food at Food And You.

Exploding The Microwave Myth

2008-12-29T11:00:00.003-08:00

Writen by Michael Sheridan

Despite the fact that microwave cookers have been with us for over 30 years, they still tend to be treated as a secondary method of cooking in many kitchens.

Part of the reason for this stems from some ill-informed comment made about them when they first appeared, much of which persists to this day and is still often repeated by those who should know better.

First of all it's important to understand that microwave cookery is perfectly safe. In fact, it's probably the safest form of cooking, given that the oven never heats up and has no sharp edges. You cannot burn or cut yourself on a microwave oven.

Food is cooked by exactly the same source of power that is found in sunlight; i.e. short waves of electro-magnetic energy that, in the case of a microwave oven, are converted from electricity. And although this can be described as a form of radiation it is not, as some people seem to think, radioactive.

On the contrary, this is the same short-wave energy that is used in TV sets, some medical equipment and even FM radio. It's also found in ordinary light bulbs, sun lamps and fluorescent tubes.

It cooks food because the microwaves are attracted by water molecules as well as those of fat and sugar. In turn, it causes them to vibrate, creating friction and therefore heat. It's a process not unlike someone rubbing his, or her, hands together.

In many cases, only a part of the food is cooked in this way because the microwaves only penetrate up to a depth of about 5cm. Heat is spread to the rest of the food by convection and distribution, which is why stirring the food is important, as well as leaving it to stand for a few minutes after the oven switches off.

The speed with which microwaves cook has also given rise to the idea that they are unable to change the appearance of food and in particular that they fail to brown meat.

The truth is that most of the time meat is cooked before it has time to brown. This is particularly true of poultry and small joints. Using cooking bags can help to overcome this problem if that's what it is as well as 'painting' with soy sauce, paprika, butter and the like.

On the plus side, meat cooked in the microwave will remain moist and succulent, retaining most of its nutrients, which in turn will give rise to enhanced flavor.

Vegetables, too, will benefit from the rapid cooking in very little water, which keeps both their color and their nutrients intact.

In short the microwave is not just for reheating leftovers and cooking TV dinners. It has a respectable place in any modern kitchen and has many benefits to offer, not the least being the fact that, while it may not entirely replace a conventional oven, it is a lot cheaper to buy, economically far superior and a good deal more versatile.

Michael Sheridan is an acknowledged authority and published writer on cooking matters. His website at http://thecoolcook.com contains a wealth of information, hints, tips and recipes for busy home cooks.

Using Bread Machine Mixes In Your Oven

2008-12-29T11:00:00.001-08:00

Writen by Dennis R Weaver

You don't have to own a bread machine to enjoy the variety of bread machine mixes. And you don't have to make blocky, square loaves with holes in the bottom. You can make wonderful rolls, traditional sandwich loaves, and artisan loaves with or without the aid of a bread machine. In this article, we will tell you how to convert any bread machine mix into great breads by hand, with your stand-type mixer, or with your bread machine.

First, we'll show you how to bake tempting breads from bread machine mixes without a bread machine. We'll use our Sour Cream Onion Bread Mixes because we like this onion bread so much (and we get to enjoy it when we�re through with this demonstration). We like to make more than one loaf when we bake so we'll use two mixes and combine them. (When we have more bread than we can use, we slice and freeze it.) We'll mix these in a bowl instead of using our stand-type mixer and bake one in a pan and make one into a classy artisan loaf just to demonstrate versatility.

To mix in a bowl, empty the mixes into a large bowl. Mix the yeast in the warm water and add the mixture to the bowl. Add melted butter. (Be careful to let the butter cool below 140 degrees so that it will not kill the yeast.) Stir with a spatula until the mass starts to stick together. When you cannot comfortably stir any further, dump the dough onto a floured surface and begin kneading. (The dough will likely be slightly wetter than you can handle by hand. A tablespoon or so of flour on the counter should make it just right. Do not add too much flour--a softer dough will rise better.) Knead the dough until it is elastic--ten to twelve minutes. Place it in a greased bowl, cover it, and let it rise until doubled--about an hour.

To mix using a stand-type mixer, empty one of the mixes into the mixer bowl (or half of one mix if you are baking a single loaf). Add the yeast and the water and mix with your dough hook on medium speed for 40 seconds--to start to dissolve the yeast. Add the other mix (or the rest of the mix if you are baking one loaf) and the melted butter and continue mixing at medium speed for another four minutes to develop the gluten. If the dough is too sticky, add one tablespoon flour. Place the dough in a greased bowl, cover it and let it rise until doubled--about an hour.

Once the dough has risen, you may form the dough into rolls, a pan-shaped loaf, or a free-standing loaf.

To form a free-standing loaf, pull the dough around the center creating a taut outer skin and a well-shaped loaf. Pinch the seams together on the bottom and place the loaf on a baking sheet that has been greased and sprinkled with cornmeal. Cover the loaf and let it rise until doubled--about an hour.

To form a pan-shaped loaf, pull the dough around the center to form a taut skin and place the loaf in a large greased 5 x 9-inch loaf pan. Cover and let rise.

To form rolls, cut away egg-sized chunks of the risen dough and pull the dough taut around the center of the roll as you would a loaf, pinching the seam on the bottom. Place the rolls on a greased pan, cover, and let rise. One bread machine mix should make a dozen medium-sized rolls.

Most artisan loaves are baked with a thicker, chewier crust than pan-shaped loaves. To create these crusts, the bread is baked in a steamy environment and it is baked to a higher internal temperature in order to drive more moisture from the loaf. (Moisture trapped in the interior of the loaf will migrate to the crust and soften it.) The internal temperature of crusty breads should reach 210 degrees. If you would like to bake a crusty, artisan bread, click here for instructions.

Bake the pan-shaped loaf at 350 degrees for 30 minutes or until done. The interior of the loaf should be at least 190 degrees.

Bake rolls for 18 to 20 minutes at 350 degrees or until done.

If you would like to try baking these great breads from our Bread Machine Mixes, you can do so for as little as $2.04 per mix.

Baking Hint: The bronze finish that you see on the loaves in this picture was created with an egg yolk wash. Simply mix one tablespoon warm water with one egg yolk and gently brush the wash on the loaf just before baking.

For more articles like this visit The Baker's Library.

Bbq Vs Grilling

2008-12-28T11:00:00.001-08:00

Writen by Mike Gerardy

BBQ'ing and grilling are words that are often used when speaking in general terms of cooking outside on the back patio. The definitions of these words however is quite different, defining the two styles of cooking meats. To BBQ means a low and slow cook, under 250 degrees farenheit, usually incorporating wood to impart a smoke flavor. Grilling, on the other hand is a high temp method of cooking, like is done on pork chops or steaks.

Fatty meats such as beef briskets, pork (hams, ribs, butts, shoulders etc) and others benefit from the long slow cooking of the BBQ method. Given time at low temps, much of the fat renders and connective tissues are broken down. This is generally done when the internal temperature is 155 to 165, and the longer the meat stays in this range, the more tender the result will be. If you are monitoring the temp at this time, you will see a "plateau" where the added heat from the coals is being used to break down the tissues, and not raising the internal temperature. This is a good thing, do NOT stoke the fire to speed up the cook.

Leaner cuts of meat that contain less marbling of fat are better grilled at high temps. The internal fat in a piece of meats helps to keep it moist during cooking, and a high heat sear keeps what little moisture the is inside the leaner cuts from being cooked out.

How to Set Up an Indirect Cook

Typically, BBQ is not only a low temp process, but an indirect cook as well. Usually the fire is in an offset firebox or a heat deflector is in place between the meat and the heat. Backyard grills can be set up for this by setting the coals on one side and the meat on the other. On a gas grill, you can turn only one burner on and set the meat over the other. One other method I have seen is to use a few firebrick (available for @ $1 ea.). They are put in place, then a raised placed rack over them, then the meat. Pizza stones are often used as well.

Depending on what you are cooking, a lot of fat can be rendered, therefore it is a good idea to use a drip pan under the meat. Not only does this keep the grill from getting nasty, but it allows you to add moisture while cooking. An inch or so of water in the pan will keep the meat from drying out as it cooks.

Mike Gerardy
http://www.probbq.net

Cooking 3 Ways To Bring Summer Dishes To The Table Year Round

2008-12-27T11:00:00.002-08:00

Writen by Heather Montgomery

When it comes to summer foods, most people want to look forward to it. Summer food cooking does not have to be limited to the summer months, though. Even during the fall and winter, you can get out that grill and make some great dishes that will feel good and remind you of warmer days of relaxing. Here are three ways to easily bring the memories of summer to the table.

1. Use your grill year round. It's that simple. Your favorite ribs and your tasty steaks can be cooked on your grill during all months of the year. If you have a porch or a garage, then you can have your grill. Use caution, of course, to make sure that nothing bad happens, but there is no law that says the grill is only for cooking during the summer months.

2. Grill indoors. One of the best tools that you can have in your kitchen is a grill pan. These have little ridges on them to create those grill marks that are so important. To spice up any meal, use one. A great treat is to make cut up veggies on these pans. Simply cut the veggies rather big. Use a bit of extra virgin olive oil on them to keep them from sticking and you have an amazing summer side dish. Do this with squashes, peppers, onionsjust about anything.

3. Add some heat! To make sure that the summer heat comes through, ad some heat to virtually any dish. If you like spices, then you know your heat levels. But, if you haven't had a lot of heat in your food before, start with a milder hot pepper or spice and work your way up. Consider cayenne, for example. Adding pablano chiles to any meal will bring the heat up and remind you of summer months.

Cooking for summer doesn't have to be just in the summer months. With so many supermarkets providing high quality produce all year round, there is no reason not to have the best of the best when it comes to summer meals.

Heather A. Montgomery is a contributing writer at FoodsAndCooking.com where you can find more articles about cooking and grilling.

Cooking Stocks

2008-12-27T11:00:00.001-08:00

Writen by Michael Russell

A vital ingredient in many sauces, soups and other foods is a stock. And no store bought stock can compare with a stock that is a home made one. To make a stock instead of having to use tender young ingredients it is best to use meat from older animals and mature vegetables. These are then simmered slowly for a long time to extract every ounce of flavor.

Some people, those that are purists, may insist on using only fish for a fish stock or beef stock in a beef stew but today we rarely have the luxury of such precision in our pantries.

Chicken and Vegetable stocks are the easiest to prepare and are the mildest in flavor and have become one of the most popular stocks to use in just about anything including fish soup and beef stew.

Flavor, body and clarity are the characteristics of a good stock and of the three flavor is the most important. To get a good flavor you need to use a high proportion of ingredients to water. The most flavorful stock is achieved by just covering the bones, shell, or vegetables with water. Additional water can be added should the water evaporate to below ingredient level before cooking is completed.

Cooking times for stocks varies. To get raw beef bones to give up all their richness and flavor will take at least 8 hours but chicken bones will only require half that time and vegetables require no more than an hour to cook. It must be remembered that simmering the stock past the recommended cooking time can produce an unpleasant bitter taste.

Once all the flavors and goodness have been extracted from the meat bones and vegetables the stock should be strained. To check, retrieve a meaty bone from the simmering stick and if the meat still has some flavor leave the stock to simmer for a while longer. Should the meat be tasteless and the bone joints are falling apart then the stock is ready for straining.

In a stock meat adds flavor whilst the bones add body. Bones from joints such as the knuckles or shoulder contain gelatin, which gives a stock body and a rich smooth texture. It is good to use bones with some meat on, this way you get the best of both worlds. By description a stock is made with more bones than meat and a broth is made from meat.

A clear stock tastes clean and fresh but a cloudy stock will seem greasy. To achieve a clear stock start with cold water. Allow the water to come to the slightest simmer then carefully skim any impurities, froth or fat that rise to the surface. By doing this you not only bring out the most flavor from the ingredients but also draw out impurities in the meat and bones that would otherwise cloud the stock. A stock should never be allowed to boil, as these impurities in the form of scum that forms on the surface will be incorporated into the liquid.

Michael Russell Your Independent guide to Cooking

Do A Dry Rub First

2008-12-26T11:00:00.002-08:00

Writen by Shauna Hanus

The debate on ribs has ended in my home. After years of toil I have finally capitulated and agreed to make ribs the fool proof way every time. Consequently the neighbors, the kids, and family from out of town all place special requests for ribs.

To begin pre-heat your oven or BBQ to around 200° degrees Fahrenheit. If the heat reaches much above 250 ° degrees you run the considerable risk of your ribs drying out.

Next rub the ribs with your favorite dry rub and place them bone side up in a roasting pan. I have found that jarred dry rubs are well balanced with sweet and spice and make for a good tasting rib. If you have a particular preference mix up a batch of your own personal seasonings and store it in an air tight container with the rest of your spices. You will then always have your favorite rub on hand.

Allow the ribs to bake for 8 to 12 hours. The longer the ribs slow cook the better the final product tastes.

You can cut this time in half if need be and still have a great rib. Just try it out and see what works best for you and your family. Our house hold is usually up early and we easily have plenty of time to put the ribs in and have them ready for supper.

When the ribs are done separate them and roll them in your favorite BBQ sauce. This allows you to customize the ribs to the tastes in your family and quests. I always seem to end up with three batches of ribs, the spicy zip things up batch, the sweet and savory mellow batch, and the plain old don't mess with perfection just leave my ribs dry batch.

Cast Iron Enamel Cookware Is The Perfect Choice For Fall Comfort Food

2008-12-26T11:00:00.001-08:00

Writen by Mimi Cummins

On a recent chilly fall day I had a hankering for beef stew, and the process of preparing it re-acquainted me with the old cast iron Dutch oven found years ago by my mother in an antique store, which I had since ignored and allowed to accumulate dust in the basement.

While vigorously scrubbing it with steel wool, I was reminded of the whole reason the thing was banished to the basement in the first place. It's very difficult to clean, and like all cast iron cookware, it needs proper seasoning before you can use it. It can't be put in the dishwasher because the iron will rust, and must always be coated with a layer of fat in order to keep it properly seasoned. Cast iron enthusiasts regularly debate the merits of shortening versus vegetable oil as the perfect seasoning. In fact, the process of properly seasoning cast iron cookware is an art unto itself. Maybe achieving the perfectly seasoned cast iron pans is a rewarding experience, but who has the time?

You may wonder why anyone would go to all that trouble. Cast iron has excellent heat retention properties that make it very energy efficient. You can achieve ideal cooking temperatures on medium and low heat settings, reducing the risk of burning or drying out your food. It is perfect for the long, slow cooking of our favorite comfort foods. When you remove the cast iron pot or pan from the heat source, it retains the heat for a long period of time, so your food will stay hot longer than food prepared in cookware made of other materials. The heavy, thick metal resists warping and lasts forever. These properties are why so many people, undaunted by hand washing and the need to keep it properly seasoned, swear by cast iron cookware.

Fortunately, there is another kind of cast iron cookware that gives the cook all the benefits of cast iron cooking without the drawbacks. Cast iron can be enameled, a process that seals the iron in layers of vitrified enamel. This process has numerous benefits. It eliminates the need to keep the iron properly seasoned. The smooth, glassy finish of the enamel is much easier to clean, and cast iron enamel cookware can be placed in the dishwasher. The smooth finish also allows you to safely use this type of cookware on all types of heat sources including ceramic and induction cook tops. The enamel layer allows you to cook with tomatoes and other acidic ingredients that usually react unfavorably with cast iron. And the enamel can be produced in any number of colors, like fire engine red or lemon yellow, making it a perfect choice for today's design-conscious kitchen. It's so attractive that your stew or roast cooked in a cast iron enamel Dutch oven can go right from the oven to the tabletop.

I ended up making my beef stew in my old Dutch oven and it was indeed one of the tastiest stews I ever made. It simmered gently in the oven for hours and stayed piping hot when placed on the dinner table. But unfortunately, the cleanup process confirmed that it was going right back down to the basement. Now I have a set of attractive enameled cookware hanging from my kitchen pot rack (with a matching Dutch oven), and my antique cast iron Dutch oven is again in need of a good dusting.

Dutch Oven Beef Stew

1 tablespoon vegetable oil,
2 pounds boneless beef chuck roast, trimmed, and cut into bite-sized pieces
8 ounces kielbasa, sliced in half lengthwise then sliced into bite-sized half circles
2 onions, coarsely chopped
1/2 teaspoon garlic salt
freshly ground black pepper, to taste
1 cup dry red wine
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed cream of celery soup
1 (8 ounce) can diced stewed tomatoes
5 medium potatoes, peeled and cut into bite-sized cubes
2 cups carrots sliced into bite-sized rounds
1/2 cup barbecue sauce
1 cup frozen green peas
1 (8 ounce) can lima beans, drained

Pre-heat oven to 300 F. In a large Dutch oven with ovenproof handles, heat the vegetable oil over medium-high heat. Add beef to the Dutch oven and brown well, stirring often. If your Dutch oven is rather small, do this in batches rather than trying to brown all the beef at once. Return all beef to the Dutch oven, add onion and kielbasa. Saute until onion is translucent, stirring often. Stir in garlic salt and pepper. Add red wine and stir to loosen browned bits. Stir in both canned soups, tomatoes with their juice, potatoes, carrots and barbecue sauce. Stir well, cover and and bake in oven for at least 3 hours. Before serving, remove the Dutch oven and place it on the stove over medium-high heat. Reduce, stirring often, until sauce thickens to desired consistency. Add green peas and lima beans and stir until heated through. Serves 10.

Mimi Cummins is the food editor for FinerKitchens.com, an online retailer of gourmet cookware, cooks tools, tableware and small appliances. FinerKitchens.com carries a huge selection of enamel cast iron cookware in a variety of sizes and colors.

Cooking Liver

2008-12-25T11:00:00.001-08:00

Writen by Michael Russell

All liver is a great source of iron and B vitamins and should be a regular part of a healthy diet and if cooked correctly liver can be delicious. Although liver does have bad press and many people will not even consider trying it. Sometimes it calls for the cook to be somewhat inventive to get people to try liver. There are many recipes to choose from and it is worth the experimentation.

The best liver is the liver from young animals as it is mildest and tenderest. Calf's liver is delicate and delicious but fairly expensive. Real calf's liver is paler in color than the redder more mature baby beef liver. For a mild flavored liver choose the palest that you can find. The darker the color the stronger the flavor.

Take care when choosing liver as sometimes baby beef liver is labeled calf's liver in the supermarket or grocery store. To ensure purchasing true calf's liver buy from a butchers or a reputable gourmet supermarket.

Baby beef liver is stronger in flavor than calf's liver but is very good and preferable to actual beef liver. Liver from beef is dark red and the color corresponds to the strength of flavor. Beef liver is readily available but many believe it is too strong for simple preparations.

Some cooks after buying beef liver soak it in milk or a flavorful spicy marinade such as a white wine marinade before cooking to soften the intense flavor. After marinating throw the liquid away and pat the liver dry before cooking.

A lovely tender well-flavored liver is lamb liver but this is generally quite difficult to find.

Also hard to find is pigs liver, which is strong in, taste but extremely tender. Again for pig's liver it can be soaked or marinated like the beef liver.

When choosing liver it should be impeccably fresh with no slimy or dry patches and should have a clear scent.

Should you find yourself preparing a whole liver first wipe it with a damp cloth, then with a sharp knife remove any exposed veins, ducts or connective tissue. With your fingers peel away the thin outer membrane without tearing into the liver itself. You then just slice on the diagonal to the desired thickness your recipe calls for.

Of course presliced liver can be purchased and is actually more commonly available than whole livers. If the butcher has not done so remove the outer membrane on the slices.

Before cooking make 1/8th inch cuts at 1-inch intervals around the outside of the liver slice. The reason for this is because liver has a tendency to shrink and curl when it is cooked and these cuts will help to prevent that from happening.

The liver is now ready for cooking. Liver should be cooked until it is pink but firm in the center. If liver is overcooked or cooked on excessively high heat it will toughen.

Liver is a lot richer in flavor than many other types of meat so a 4-ounce serving should be ample as a main course for most appetites.

Michael Russell Your Independent guide to Cooking

Cooking With A Wood Fired Barbecue

2008-12-24T11:00:00.002-08:00

Writen by Andrew Bicknell

Long before the advent of charcoal briquettes and propane people were cooking their meals over wood fueled fires. From the days of cave-men to less than one hundred years ago wood was the fuel of choice when it came to cooking. In this modern age we are constantly looking for a faster, cleaner and easier way to do everything, including preparing our meals. This has led to the development of bigger accessory laden gas fueled grills lining the isles of home improvement stores and showing up in our backyards.

But for the barbeque purists out there nothing tastes quite the same as preparing their favorite barbeque dish over a wood fired grill.

Why is this? What could possibly work better then the latest and greatest in barbecue technology?

Depending on the type of wood used the "Grill-Master" (that guy who hovers over the grill creating barbecue master pieces) can create flavors in the meat, poultry or fish that just cannot be had over a more modern gas fueled grill. This flavor can further be adjusted just by the amount of wood used, how hot the fire is, and how much smoke the meat is allowed to marinate in.

There are several types of wood fired barbeques on the market today. They are sometimes referred to as smoker grills.

The offset firebox is the one most of us are used to seeing. These come in all sizes, from small family sized units to large trailer born monsters capable of feeding several hundred people. The distinguishing characteristic of the offset firebox is, well the offset firebox. Set off to the side and slightly below the main cooking chamber is the firebox. This separates the food from direct heat and allows for a nice slow cooking temperature.

The bullet style smoker is not actually a smoker but more of what is called a cold smoker or water smoker. They use a pan of water between the heat source and the meat, thereby blocking any direct heat that would cause any overcooking. In a sense they are not really considered a barbecue because of the way they work.

The main chamber cooker is the third type of wood fired barbeque. These are barrel shaped and allow the fire to be built off to one side with the meat offset from the wood allowing for an indirect cooking method. You do need to be careful with how large of a fire gets built because there is no physical separation between the heat source and the meat. The fire need to be kept small and tended in a timely manner throughout the cooking process.

Of course all this is a moot point if you do not select the right type of wood. For a wood fired barbecue nothing works better than a fruit bearing hardwood such as oak, hickory, pecan, maple apple and of course from Texas mesquite. Do not use softwoods or the wood from evergreens or conifers. Aside from burning at a lower temperature they are loaded with sap which will leave a bad taste on anything you cook.

Cooking meat over a wood fire has been something humans have been doing for thousands of years. With the newer and more modern wood barbecue smokers on the market today it is possible for just about anyone to enjoy real wood fired barbecue.

Andrew Bicknell is a barbeque aficionado with a website about barbequing. For more tips and trick about wood fired barbecues visit his web site Backyard Barbeque.

Chef Uniforms

2008-12-24T11:00:00.001-08:00

Writen by Jason Gluckman

A chef's uniform consists of different pieces of clothing to complete the attire. Although most of the chefs do not wear all the pieces, most of the restaurants and big chain hotels insist on the chefs being properly attired in the entire uniform. A chef's uniform generally consists of a head net or chef hat; a bandanna, chef neckerchief, scarf, bow tie or Swiss tie; apron, chef jacket or coat; chef pants; belt, gloves; and shoes. A chef's hat, scarf and apron would be a definite part of the uniform that is worn by all the chefs. Although the restaurant might be a bit lenient with regards to the ties, scarf or neckerchief, most chefs also wear them as they act as sweat absorbents while in the hot kitchen. Also a bandana is a mostly used to act as a sweat blocker.

Many chefs prefer to wear the aprons or waistcoats as opposed to the more fancy jackets as they could be more comfortable. Also available are the designer jackets, which are mostly preferred by large chains of hotels and restaurants for that fancy and expensive look. Chefs who do not wear the regular chef hats can go in for the skull caps, which basically look like regular caps, while ensuring no stray hair finds its way into a dish being prepared for a customer. However, the helpers in the kitchen mostly use these, than actual chefs and cooks. The aprons and the bibs are also being designed specifically on order. This gives a designer look while ensuring the company's logo is present somewhere in a corner of the apron. Since there are no specific rules as regards to the color or style of an apron, they are available in a wide range of colors and designs to pipe up the dull colors in the kitchen.

Although there are no specific laws with respect to the style of chef's pants, most popularly used are the loose comfort fit or baggy ones. Since the chef's would be in the kitchen, which is mostly a hot place, these ensure that the chef wouldn't suffocate while on the job. Cargos and elastic fit pants are the most widely used ones and there are no rules about the design or color of the pants. One advantage of wearing darker colors would be that the splatters would not be as distinguishable as on light colored pants.

Last, but not least, a chef's attire would be completed with sensible, low heeled shoes that are fit with an anti-slip grip on the sole. It is very important to choose the proper shoes as a chef or a cook needs to stand for long hours and perfect fitting shoes are hence a necessity.

Chef Hats provides detailed information about chef hats, chef hat history, and more. Chef Hats is affiliated with Sirloin Steak.