Ways To Prep Lobster For Lobster Recipes

Writen by Elizabeth Gilley

Lobsters are fantastic crustaceans, not to mention the most expensive. The costs of lobsters come with a good reason. Lobsters are harvested or sold only after they surpassed a certain weight mark. Sounds easy, but did you know that lobsters take a year to grow a pound? That seven-pound buttered lobster in your plate took seven long years to grow. Something that takes that long to grow is bound to be succulent and delicious. In this regard, lobsters don't disappoint. However, improper cooking destroys lobsters' flavor. It is therefore necessary to follow lobster recipes faithfully to preserve the good flavor.

These succulent crustaceans are generally cooked in three ways: boiling, steaming, and grilling. There are talks about how adrenaline in lobsters alters the meat's flavor, but that is yet to be proven. However, to be sure, some suggest hypnotizing lobsters before boiling to avoid the adrenaline rush. To hypnotize these delicious crustaceans, simply rub or massage their heads or abdomens. You'll notice that their tails will droop and their claws become more relaxed. Take advantage of this moment and add them in a big pot of boiling salted water. To do this, put them in the hot water claws first. Take them out as soon as their color changes to a bright, reddish orange. Serve them immediately with fresh butter or cool them slightly and pick their meat out for your favorite lobster recipes.

Another method to cook lobsters is by steaming. Since this method only uses the heat of the steam, the lobsters remain succulent even when fully cooked because tasty juices are not lost in the water. However, since the lobsters are not immersed in liquid, flavoring them requires correct technique. Kill the lobsters first before steaming to prevent these crustaceans from climbing out of the pot. You can shock them in hot water or freeze them. Take a big pot and a wide rack to place the lobsters on. It's better to steam the crustaceans singly to avoid crowding. Flavor the steaming liquid with salt, pepper, and herbs and bring it to a rolling boil. Put a lobster in and steam. Make sure that the liquid does not reach the rack inside or your crustacean will boil instead of steam. As always, take each crustacean out when red to prevent overcooking.

If you're brave enough to kill up lobsters, you can also grill them. This is a method not for the faint of heart. Take your knife and put it on the center of the crustacean's head. Slice through the head to kill the crustacean quickly. Slide the knife from head to tail to expose the sweet meat. Some lobster recipes suggest scooping out the meat and mixing it with other ingredients and stuffing the mixture back in the emptied lobster shells. Wrap them in foil and grill for a couple of minutes. Other recipes suggest giving the meat a crust of good Italian cheese and broiling them in the oven until the cheese melts. Enjoy!

Know the best about lobster and lobster recipes, please visit http://www.lobster-tails.net

Understanding Baking How Yeast Works

Writen by Dennis R Weaver

Did you ever wonder why flour tastes like sawdust but a French or Italian bread made with that same flour and little else has a pleasant, sweet taste?

Bread wouldn't be bread without yeast and yeast can't work without sugars. Yeast is alive—living organisms—and living organisms need food for fuel, in this case, simple sugars. But flour is mostly starch and table sugar (sucrose) is too complex for the yeast before fermentation. Amylase and invertase, enzymes present in the flour or created by the yeast, break down the starch molecules into sugars. Some of these simple sugar molecules become food for the yeast; others create the sweet flavor we find in a fine bread—even a French bread where there is no sugar added.

As the yeast feeds on the sugar, it creates two digestive byproducts—alcohol (ethanol) and carbon dioxide. The carbon dioxide is what leavens the bread—carbon dioxide gases filter through the dough creating loft. The alcohol is evaporated in baking.

The biological and chemical actions taking place as the bread ages and rises are called fermentation. Generally, a long, slow fermentation makes for better flavor, texture, and moisture retention. Many fine breads call for "retarding" or slowing down the growth of the yeast with refrigeration. If dough is refrigerated, the yeast grows more slowly. Fermentation still takes place as the amylase enzymes work within the dough and sugar is released albeit at a slower rate. When the dough is warmed and the growth of the yeast takes off, there is plenty of sugar present for the yeast and an excess of sugar to sweeten the bread.

When yeast grows more slowly, we find the richer, fuller flavor of breads made with retarded dough. In the previous article, we discussed a focaccia that uses refrigeration to slow down the growth of the yeast and create the desired crumb and flavor. Is it a good bread without retarding? Yes, but retarding does give it desirable flavor overtones and a more open crumb.

Read on for the printable version of How Yeast Works >>

This article was taken from About Baking: Ingredients and How They Work and is available free for download.

© 2004, The Prepared Pantry

Season Your Pans For Non Stick Cooking

Writen by Richard Massey

Nothing is more frustrating than trying to cook a delicious meal and having it stick to the bottom of the pan. A well season or cured pan will make cooking more fun, easier to clean and create better tasting food. There is a saying in the restaurant business; Hot pan – Cold oil. Meaning never put the oil in a cold pan and then heat it up. By heating the pan first and then adding the oil, then immediately the food, you'll have much less sticking. Furthermore if you season the pan when you first purchase it, you will have even better results.

Curing by metal types

Stainless Steel – Unfortunately stainless steel cannot be seasoned because of the hardness of the metal. A matter of fact I don't know of a single restaurant which uses stainless steel pan. They are great for storing food because the food won't react with the metal, but horrible for cooking. My advice is just stay away from them altogether.

Aluminum – First wash the pan with soup and water using a sponge or cloth (no steel sponge). Rinse and dry thoroughly. Heat the pan until hot then add two ounces of oil to the pan. Carefully swirl the pan so the oil coats every part of the pan. Let the pan cool. Remove the oil and repeat the process one more time. From this point on, never use soap again. Wash with warm water and dry with a paper towel. If some food does stick us a little salt with oil and a paper towel to remove it.

Teflon and other non stick surfaces – Non stick technology has come a long way over the years and there are dozens of infomercials to prove it. But the truth is even non stick pans will eventually stick. Follow the steps for seasoning aluminum pans and your non stick pans will last longer and perform better. Remember after the first time, never wash with soup again.

Cast iron and wok's – For cast iron and wok's the process is similar, but because of the nature of the metal you'll heat the pans to a much higher temperature. Fist wash the pan with soup and water then dry thoroughly. Heat the pan up until it is very hot. Add two ounces of oil and swirl to coat all sides. Let cool and remove excess oil. Heat the pan up again until it begins to smoke. Add more oil and repeat the process until you've done this three times. Never wash again and always store you pans at any angle or by hanging so they won't rust.

By taking the time to properly season you pans, you will enjoy cooking much more and increase the life of your investment. I recommend spending a little extra money and buying good quality pans and take care of them, in the long run you'll be much happier. Another tip is to never buy pans with plastic or wooden handles because you can't place them in the oven. As you increase you cooking skills you'll find many recipes start on the burner then move to the oven. By having an all metal pan this transition is flawless.

About The Author

Chef Richard has worked for some of 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

Making Homemade Pasta For Dinner Tonight

Writen by Shauna Hanus

Homemade pasta cooked al dente (to the teeth), is a chewy and light treat. Here are the simple steps to making fresh pasta for dinner tonight.

Ingredients for pasta

3 ½ cups sifted all-purpose flour
4 eggs
4 to 5 tablespoons water
1 tablespoon salt

Place the flour in a large mixing bowl. Make a well in the center and drop the eggs in. Add the salt and the water a small amount at a time. Blend together to make a dough ball.

Place the dough ball on a dry pastry or baker's board. Knead until it is smooth and elastic.

Cover the dough and allow it to rest for 30 minutes.

Divide the dough into four parts. Flatten each part with a rolling pin then dust lightly with flour.

Adjust the pasta maker to the widest setting. Crank each part through at this setting.

Adjust the pasta maker down one setting for thinner noodles and run the dough through a second time. Continue to adjust the setting to a smaller size until you reach the desired thickness of noodle.

The pasta can be made immediately before cooking or refrigerated for use the next day. The un-cooked noodles will hold up to one month in the freezer.

Helpful tips. Be patient and prepared for a messy kitchen. Make a small amount ahead of time to get the feel for kneading the dough. Keep the dough soft but not too sticky; add flour in very small amounts. Do not over work the dough or the noodles will be tough.

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

Different Kinds Of Kitchen Knives

Writen by David Stone

When you are selecting a good kitchen knives there are a lot of things that you need to consider. There are a few different kinds of blades. The type of steel is also something to consider as well. Certain countries have developed their own blends of steel that have different qualities. Some different blades to consider are the conventional v-shaped blade that is sharpened from both angles, and the Japanese style blade that is only sharpened from one angle. The v-shaped blade is very sharp but does require more maintenance. It does not need to be sharpened more, but it the blade becomes off center and needs to be corrected by sliding it along a metal rod. V-shaped blades are more of a world standard because it was originally used in more countries and the realigning of the blade is an easier way to manage a constant sharpness. The Japanese style blade is very sharp as well and will stay sharp longer. This is ideal for cooks who do not want to regularly recenter the blade. This blade will need to be sharpened more to maintain ideal sharpness as a result.

Conventional steel is used by knife manufacturers. Higher quality companies use more nickel to prevent rust. However, Spanish steel is stronger. This allows the blade to be sharpened to a much finer blade. This is less common due to its price and availability. Japanese steel is also very strong but it will have a Japanese style blade.

Finally it is important to select a knife that has a full tang. This means that the steel of the blade runs all the way through the handle of the knife. A full tang ensures strength, weight and balance. Most knives that have a full tang make it visable by fastening the handle on either side of the steel, leaving the steel viasble on the top and bottom of the handle.

Find out more useful information about knives at http://www.find-knife-resources.info.

How To Make Pizza Healthy For You

Writen by Ryan Cote

This article may come as a surprise to you...

Pizza. It's the weakness of many, many people including me. I love pizza- always have. I eat it in moderation, but it's still one of my favorite foods.

There's now good news for pizza lovers.

According to Men's Health magazine, research concludes that pizza can be good for you. We're talking about, however, real pizza- not the kind you get from Pizza Hut, Dominoes or the frozen food section of your supermarket. By real, I mean pizza made with real tomato sauce and olive oil.

According to Men's Health, scientists writing in the European Journal of Clinical Nutrition found that eating pizza can reduce your risk of a heart attack. In a 4-year study of nearly 1,000 Italians, those who ate pizza at least once a week were 30 percent less likely to experience a heart attack than the folks who didn't partake of the pie.

This is contributed to pizza's cardio protective ingredients, including olive oil and tomato sauce. Here's the secret: top the pizza with vegetables, part-skim cheese and thin crust and you've got a meal that is actually good for you.

Can you get this kind of a pizza in a pizzeria? Most likely not. Instead you'll have to buy the ingredients at your local grocery store and make the pizza yourself. Speaking from experience, however, this can be a fun thing!

Enjoy the experience of making your own pizza and savoring a nutritious meal. After all, feeding your body with nutritious meals is the number one thing you can do for better health.

Ryan Cote is the owner of http://www.SimpleHealth123.com, a leading health and wellness resource. Come visit and download his free health and wellness e-mail course, 4 Days to Better Health.

Its Time To Step Up To Barbeque Smokers

Writen by James McDonald

For those looking for information on how to get started with barbeque smokers, you can start with your basic water smoker. If you have little experience they are ideal since they are fairly inexpensive, easy to handle, and still give terrific flavor to your meat. You will notice that the smoking will give your food that extra zest not available elsewhere.

What Does A Smoker Consist Of?

Barbecue smokers basically consist of a fire pan that resides under the cooking racks, with a water container right in the middle. The moisture that is given off from the water will serve as a way to regulate the heat, all the while producing a tantalizing meal. The meat will end up tender and moist, with a nice flavor.

Depending on your specific needs or budget, you can find a nice smoker for as little as $50. Obviously the more expensive models will have additional features like extra heating vents or larger capacity racks. Before spending the extra money make sure you understand what it is that costs you more. If you are a beginner, it may make sense to start out with a low-end smoker to get comfortable with the whole process. As you become more adept at smoking your meat, you can upgrade to one with more features. Brinkmann and Weber are two respected grill companies that also have a nice lineup of smokers.

You can also opt for an electric smoker. You would use pre-moistened wood chips for the smoking, but you wouldn't have the mess of the traditional smokers. On the other hand, you will also miss out on the tell-tale smoke in your eyes and fire jumping up and down. Again, it's a matter of preference as to which model is right for you.

The old-time grillers will tell you that the best smokers are the log burning pits. The fire is located at the base of a big drum, fueled by several regular wood logs. The meat is placed in this drum along with a pan of water. An optimal number of vents will keep the temperature just right, while regulating the amount of smoke that passes over the food. This will give you the traditional meat smoking experience and likely yield the best flavor. This is not for everyone, however, as you will likely have more cleanup than other methods and your clothes will smell like smoke.

One thing you will realize is that part of the appeal of barbeque smokers is the grilling experience. Sure the food tastes great, but you will get enjoyment while you grill.

For more information on the different grills you can find, visit http://www.homebarbequegrilling.com We'll do our best to help you find the right products for your next family cookout.

Gas Grills 9 How Tos For Safety And Maintenance

Writen by Harold Wagner

How do I prepare my grill for spring?

Be sure to clean spider webs out of the venturi tubes as described below.

You may open your grill in the spring and find remnants of the meal you cooked on it last season. Don't worry. According to Howtocleananything.com, cleaning the grill is actually easier than most people realize, and you can usually forego the brushes, dirty sink and elbow grease if you start the day before you need the grill. However, use the following method only after checking with your owner's manual. Some manufacturers warn against using oven cleaner on any part of their grill. Lay a plastic bag on the ground, followed by a newspaper, then lay your grill on top of the newspaper. Spray liberally with an oven cleaner, and cover with another layer of moist newspaper. Follow this with another plastic bag and weigh down the edges so the whole mess doesn't end up in your neighbors yard. Now instead of scrubbing and scouring, just let the oven cleaner do the work for you overnight. The next day, remove the grill and place all the saturated newspaper into one of the garbage bags. Wear gloves and follow all of the manufacturers safety precautions whenever working with caustic cleaners, such as oven cleaner. Rinse the grill thoroughly, and then wash off any remaining oven cleaner residue with some soapy water. Rinse again, coat with a light brushing of vegetable oil, and you're ready to go!

It is a good plan to fire up your barbeque for 30 to 45 minutes on High temperature to sanitize everything before the first use of the season.

How do I season the cooking grids for the first time?

For a new grill, you need to burn off the protective oils that are applied by the manufacturer by running the grill on high for about 30 minutes. After the grill cools, coat the grids with a vegetable oil spray and run for 30-45 minutes on high. This will draw the oil into the grids and prevent foods from sticking.

How do I clean the cooking grids?

As soon as the food is removed from the grill, brush the grills with a grill brush for about 10 seconds. If you have porcelain-coated grills make sure you only use a brass bristle brush, never scraping the grill with the scraper that is usually attached to most brushes.

Then turn off the grill immediately. After the grill has cooled down spray vegetable oil, such as Pam, liberally on the grill (this should also be done before you light the grill each time as well). What this does is loosen whatever food is stuck to the grill, knocking it into the bottom of the grill where it will be incinerated the next time the grill is pre-heated.

Turning the grill on high for ten minutes will emulate a self-cleaning oven, but that is like using your grill twice. Of course you may forget you are burning off your grill, and it can easily be left on for 30 minutes or more. This puts your grill through the same stress as using it 3 or 4 times, meaning you will need to purchase new parts, or even a new grill, much sooner than you should have to.

If you feel you just must burn off your grill, once a month won't really hurt anything, but religiously brushing for 10 seconds as soon as you're done cooking and keeping the grills well oiled is all anyone should have to do.

To help make the grill easier to keep clean, don't apply tomato based sauces until the last few minutes before the food is removed from the grill. Marinade and baste the food with vinegar, citrus or soy-based mixtures to help make clean up easier.

How do I clean the burner?

You will from time to time have to clean the burner to keep the burner holes clean. The flame coming from the burner should be blue, if the flame is orange or red you may need to replace or clean the burner. At this time you should also check the gas supply (venturi) tubes to be sure that there are no obstructions. If you use your barbeque heavily you may want to spray a food safe organic cleaner or degreaser and let it sit for a while and hose the entire barbeque off. And for safety sake on your BBQ, you should only open the propane tank valve half a turn. It will work just as well and if there is ever an emergency, you can shut off the gas in an instant!

How do I clean the inside of my grill?

Remove the cooking grids. Using a soft brass wire brush, clean loose debris from casting sides and insides of the lid. Scrape sear plates with a putty knife or scraper, and use a wire brush to remove ash. Remove sear plates and brush debris off of burners with a brass wire brush. Brush all debris from inside the grill into the drip pan. Accumulated grease can cause a fire hazard. Do not line the drip pan with aluminum foil, as it can prevent the grease from flowing properly. The pan should be scraped out with a putty knife or scraper, and all the debris should be scraped into the disposable grease tray. This tray should be replaced every two to four weeks, depending on gas grill usage. For supplies, see your dealer.

How do I clean the outside of my grill?

Do not use abrasive cleaners to clean any painted, porcelain or stainless steel parts. Porcelain enamel components must be handled with additional care. The baked on enamel finish is glass like, and will chip if struck. Touch-up enamel is available from your dealer. Exterior grill surfaces should be cleaned while warm to the touch, with warm soapy water.

How do I clean the stainless steel parts of my grill?

According to the Specialty Steel Industry of North America, stainless steel needs to be cleaned for aesthetic considerations and to preserve corrosion resistance. Stainless steel is protected from corrosion by a thin layer of chromium oxide. Oxygen from the atmosphere combines with the chromium in the stainless steel to form this passive chromium oxide film that protects from further corrosion. Any contamination of the surface by dirt, or other material, hinders this passivation process and traps corrosive agents, reducing corrosion protection. Thus, some form of routine cleaning is necessary to preserve the appearance and integrity of the surface.

Like any surface that is exposed to the environment, stainless steel can get dirty. Dirt and soil can consist of accumulated dust and a variety of contaminates that come from many sources, ranging from the wind to everyday use. These contaminates will vary greatly in their effect on appearance and corrosivity and ease of removal. Frequently, warm water with or without gentle detergent is sufficient. Next in order are mild non-scratching abrasive powders such as typical household cleaners. These can be used with warm water, bristle brushes, sponges, or clean cloths.

Ordinary carbon steel brushes or steel wool should be avoided as they may leave particles embedded on the surface which can lead to RUSTING. For more aggressive cleaning, a small amount of vinegar can be added to the scouring powder. Cleaning should always be followed by rinsing in clean hot water. When water contains mineral soldis, which leave water spots, it is advisable to wipe the surface completely with dry towels.

Fingerprints and Stains - Fingerprints and mild stains resulting from normal use are the most common surface contaminates. Fortunately, these usually affect only appearance and seldom have an effect on corrosion resistance. They are easy to remove by a variety of simple cleaning methods. Fingerprints are probably the most troublesome marks to remove from the surface of smooth polished or bright finished stainless steel. Fortunately, they can be removed with a glass cleaner or by gentle rubbing with a paste of soda ash (sodium carbonate) and water applied with a soft rag. Once again, this should be followed by a thorough warm water rinse. For more stubborn stains see the Specialty Steel Industry of North America's web site.

How do I clean the aluminum parts of my grill?

This is the beauty of cast aluminum...all you have to do is hose it down. About once a year, take some detergent soap that you would use to wash your automobile, and wash your aluminum grill. With die cast grills, you can leave it outdoors all year round, regardless of the climate. (taken from outdoor-patio-furniture.info)

How do I clean spider webs out of my venturi tubes?

If you notice that your grill is getting hard to light or that the flame isn't as strong as it should be, take the time to check and clean the venturis. See our pictures at www.gasgrillsnow.com/GasGrillHowTo.htm.

In some areas of the country, spiders or small insects have been known to create "flashback" problems. The spiders spin webs, build nests, and lay eggs in the grill's venturi tube(s), obstructing the flow of gas to the burner. The backed-up gas can ignite in the venturi behind the control panel. This is known as a flashback, and it can damage your grill and even cause personal injury.

Shut off, then disconnect the gas supply to your grill. Disconnect then tilt the burner down below your control panel. Run a long handled pipe cleaning brush back and forth in the venturi tubes as pictured below. Reconnect the venturi tubes and gas supply.

Harold Wagner has over 15 years experience in the barbecue grill industry and regularly attends the annual HPBA shows to keep current with the latest developments. Gas Grills Now is a member of the Hearth Patio Barbeque Association (HPBA) and has been in business since 1981 with an internet presence since 1997. For more information call toll free 1-877-669-4669.

Competition Bbq Brisket Selection And Preperation

Writen by Mike Gerardy

Beef brisket comes from the front shoulder of the animal; this is the muscle it uses to pick itself up off of the ground. It is arguably the toughest piece of meat to cook properly as there is a thin line between good and bad brisket.

The tendency is to overcook, which may give you a great taste, but the texture would be "fall apart" tender. Undercooking, on the other hand, does not break down the connective tissues enough and you have a chewy result.

Properly cooked brisket slices will stretch slightly then give and break, indicating correct texture. It is not a rubbery or crumbling product, but somewhere in between.

A packer cut brisket contains two distinct muscles, the point and the flat. The flat has an even grain and a fat cap, it is the piece that all competition cooks use. It is leaner than the point.

Briskets are sold three ways, the flat alone, the packer and occasionally just the point. In order to ensure we have the trim we want, almost all competitors on the circuit buy the packer and trim it at the competition.

TIPS WHEN SELECTING YOUR BRISKET

Get it fresh. Check the sell by date.

Soft white fat is good, hard yellow is not.

It should bend easily in the middle when picked up.

If it is even and not tapered across the flat, it will cook more evenly.

The meat should be bright red, not brown.

Fat should be evenly marbled throughout.

Don't pay extra for prime grade. Prime only means that there is more fat marbled in. The brisket is already overly endowed with interspersed fat.

Upon inspection of your brisket, a fat line is visible separating the slab into two pieces. The grain in the meat runs opposite ways on either side, so it is easy to find.

Then, using a sharp knife, cut along this line of fat, slowly separating the pieces as you go. If you follow the line cutting a little at a time, the pieces will soon separate.

Trim the fat from the flat, leaving about 1/8 inch on the "cap" side. Try not to score into the meat, it is better to have too much fat than not enough. It helps act as a barrier to the heat.

Now trim the excess fat from the point, we will cook this as well for some chopped meat that will be added to the turn in box. Winning entries include both slices and chopped meat, and the judges prefer a bark or crust on the chopped portion.

Mike Gerardy http://www.probbq.net

Kitchen Staples Are The Key

Writen by Cristie Will

I found I have certain staple foods in my kitchen made all the difference in the world when it came time to cook dinner. By keeping my kitchen staples on hand it seems no matter what I want to cook I can usually make it work and I no longer have to ask what's for dinner. The following is what I keep on hand and I make a list when I run out and immediately replace it.

Produce

Salad stuff, fresh veggies, potatoes, fresh fruits & plenty of onions.

Shelf Items

Breadcrumbs, broths, soups, cornmeal, croutons, dry pasta, dry potato flakes, tomato sauce, tomato paste, diced and stewed tomatoes, ketchup, mayonnaise, minced garlic, mushrooms, corn, green beans, mustard, olive oil, olives, rice, pasta sauces, salad dressing, salsa, shrimp, tuna, salmon, stuffing mix, sun-dried tomatoes, green chilies, tortillas, taco seasoning, dried herbs such as basil etc.

Meat, Poultry, Fish & Seafood

Boneless skinless chicken breasts, whole chickens, pork chops, fish fillets, ground beef, sausage, shrimp and ribs.

Dairy

Butter, refrigerated biscuit dough, eggs, cream, cream cheese, cottage cheese, milk, cheese of all kinds and sour cream.

Frozen foods

Breaded chicken strips or nuggets, filled pasta products, meatballs, potatoes, all kinds of veggies and veggie and meat combinations.

Bakery

Loaf of sliced bread, garlic bread, pita bread, dinner rolls and pizza crust.

You can find all kinds of tips and recipes at Cristie's Cookin. Submit your favorite recipe for a chance to win a "Gotcha Covered" apron. Check out her specialty spices, Bling It, Ring It and Zing It. She has a high suspense novel you will want to read "11.11.11"

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. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

Healthy Quick Breakfast Ideas

Writen by Mila Sidman

Most of us already know breakfast is the most important meal of the day… This is especially true when it comes to kids. We need to ensure their little bodies receive nourishing foods to help them grow and thrive.

Here are some healthy, quick breakfast ideas the whole family will enjoy.

Smoothies - Smoothies are certainly a great way to get a good dose of fruit. Chop up some fresh fruit, throw it in the blender and you have a healthy and delicious breakfast. For a heartier breakfast smoothie add some yogurt or a little high-fiber cereal.

Breakfast Muffins - For breakfast try a savory or fruit muffin. For a healthier muffin use whole wheat flour and instead of sugar mash a ripe banana or a little honey into the mixture. Unless you're an early riser you probably won't have enough time to make muffins in the morning. Simply make them ahead and either freeze or keep in an air-tight container for a few days.

Wholesome Eggs - Eggs are very versatile and most kids enjoy them. Try a ham omelet with a little cheese or scrambled eggs with chopped tomatoes. Try a prepare-ahead breakfast casserole for a hearty family breakfast.

Don't Forget the Oatmeal - Making your own oatmeal is much healthier than the flavored instant packets. Cook up according to packet instructions and add a little fruit for extra flavor.

Healthy Breakfast Bar - Make up a batch of healthy breakfast bars the day before and use them for a quick, on-the-go breakfast. Use a low-sugar recipe and include lots of healthy dried fruits.

Fantastic Fruit Salad - Serve a chopped fruit salad with a yogurt dip. Mini muffins are delicious dipped in yogurt too.

Breakfast Burrito - Scramble some eggs and place them in a tortilla with chopped tomatoes, a little grated cheese, ham or other favorite toppings… roll up and enjoy a yummy breakfast burrito.

Spruce up your Toast - Try whole wheat bread and serve with peanut butter and sliced bananas, cream cheese and raisins (sprinkle a little cinnamon on top), or cream cheese and a fruit jam (pure, no-sugar added jam is best).

Pizza for Breakfast - Why not? split a couple of English muffins in half, top with a little pizza sauce, grated cheese and some chopped ham or even eggs. Place under the grill for a few minutes and you have a nutritious breakfast pizza. You can make bagel pizzas too.

Those are just a few healthy breakfast ideas to help keep things interesting. And don't forget parents need breakfast too… we're usually so busy looking after the kids, we end up skipping breakfast ourselves. Here's a trick we use quite often in our house.

Take a selection of dried fruits, nuts, and seeds (sunflower, pumpkin, etc.) and mix together in a bowl. Then place a handful or two of the mix into individual plastic bags.

So even on the busiest of mornings you just grab a bag on the way out. This makes a great on-the-go healthy breakfast idea.

For tons of easy, family-friendly recipes, kid cooking recipes, nutrition articles and cooking tips visit http://www.easy-kid-recipes.com

Lobster Q Amp A

Writen by Anne Clarke

Are you interested in cooking lobster for yourself? Why only order lobster from a restaurant when you cook one for yourself at home? Here are some questions and answers that will help guide you in your plans of cooking a lobster.

Q: Why must the lobster be alive when you cook it?

A: Technically, you do not have to throw a live lobster into the pot to boil to death. But it is important that the lobster is recently deceased because lobsters decay very quickly after death and can therefore present health risks.

Q: Which is the most humane way to kill a lobster?

A: Many people say that plunging a heavy chef's knife into the back of a lobster's head is the most humane way to kill it. Of course, whether you kill it this way or by sticking it head first into boiling water, the lobster may very well continue to flop around for a bit after death, and this can be disturbing. Just realize that with all meats that we humans eat, the animal has to have died beforehand. And although you may find it more difficult to do the killing yourself, you must know that the lobster was going to come to its end somehow.

Q: How do I cook a lobster?

A: You can either boil or steam your lobster. To boil a lobster, fill a large lobster pot ¾ full of salted water (1 tablespoon of salt per quart of water). Bring this to a rolling boil and then place the lobster or lobsters into the pot, making sure that you completely submerge them. Cook 1 to 2 pound lobsters for around 18 minutes and 2+ pound lobsters for 22-25 minutes. If you choose to steam your lobsters, place only 2 inches of salted water into a large pot. Place your lobsters into the pot and cover it tightly. They should be cooked for the same time as listed above. The pigment of the lobster will trun from brown and greenish-blue to a bright red and red-brown after cooking.

Q: How do I eat a lobster?

A: Be sure to let the lobster first cool after cooking. Then twist the large claws off at the joints and crack the claws with a nutcracker or a small hammer. Then bend the body back away from the tail until it cracks and you can remove the tail. Break off the flippers of the tail and push the tail meat out of the tail in one piece. Then be sure to take out the black vein of the tail and to get rid of it. Discard the green lobster liver (or save it to use in sauces). Realize that there will be meat in the four cavities where the small legs join the body and also in the small walking legs of larger lobsters. Most people enjoy eating their lobster meat dipped in melted butter.

Q: Wait a minute… what exactly is a lobster?

A: Lobster are members of the decapod (ten feet) family. There are two types of lobster found in the United States. The northern "American" lobster is the basic kind of lobster that is found on the East Coast and the spiny lobster found off the coast of Florida. The spiny lobster does not have any claws and it is only a distant relative to the northern lobster. The shovel nose lobster has a flattened face and is found in tropical waters. Freshwater lobster (also called crayfish) are very colorful. There are actually more than 30 varieties of lobster that can be found throughout the whole world.

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

Your Six Step Guide To Deep Frying A Turkey

Writen by Shauna Hanus

When deep fried turkeys came into the main stream a few years ago my thought was why would someone mess with perfection. Filling your home with wafting aromas of roasting turkey and sneaking peaks at the cooking turkey is a huge part of Thanksgiving tradition.

This is when the inevitable happened I tried a deep fried turkey. I was at the least really surprised. The meat was moist and tender. The turkey was in no way greasy or wilily, and my miss conception of a batter dipped turkey in a fryer was put to rest.

What I have learned now that deep frying is a part of Thanksgiving in our home is that we have plenty of room in the oven for pies and casseroles. We always have turkey that is moist, tender and done on time. And, all the men love to cook when it is in a deep fryer.

Here is a six step guide to deep frying a turkey.

1. Select a turkey that is 12-14 pounds in size. Make sure that your turkey will fit in the deep fryer, if the bird is too big it either will not fit or you will not have room for enough oil.

2. Test how much oil you will need by placing the turkey in the fryer and covering it with water. Remove the turkey and mark the spot where the water level is. Then drain and dry the deep fryer. Fill the fryer with oil to this mark and have plenty of room for both turkey and oil.

3. Use peanut oil. Peanut oil has a higher flash point and is ideal for use in a deep fryer. Heat the oil to 400° then maintain a constant temperature of 350° while deep frying the turkey.

4. Cook the turkey for 3 minutes per pound then add an additional 5 minutes at the end of cooking time.

5. Be sure to cook the turkey for the entire time. If the turkey begins to float this is not an indication of it being done. Always allow the turkey to thoroughly cook.

6. When the turkey is done frying turn off the deep fryer and remove the turkey slowly. Allow the turkey to drain, then carve and enjoy.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has put together a special Thanksgiving e-Cookbook that gives you 73 recipes to cook your leftover turkey plus two bonus e-books of a special holiday ice cream cookbook that includes favorites like pumpkin pie ice cream and pecan pie ice cream. She has also put together a holiday planning guide to help you have the most enjoyable Thanksgiving ever. You can find all of these at http://www.turkey-leftovers.com

Six Essential Pieces To Your Barbecue Grilling Arsenal

Writen by Steven Resell

Have you ever barbecued? I am sure you have... unless you have been living under a rock and never spent time with your family and friends. Bad jokes aside, just about everyone know what a barbecue is.

But knowing what a barbecue is and knowing HOW to barbecue is two different things. And if you want to learn how to barbecue, you need to know what the essential barbecue equipments are and how to use them. In other words, without the right paraphernalia and some basic knowledge of grilling your barbecue experience might not be as pleasant as it could be.

If you have been to a Home Depot or some other home improvement store you have probably found yourself amidst huge shelves and racks full of barbecue equipment. In my neck of the woods they even have stores that specialize in just barbecue supplies and equipment! Because of the wide selection in barbecue equipment, figuring out what you need can be somewhat of a challenge. It gets even more challenging if you are a newcomer to cooking with a barbecue grill.

In any event, following is a short list of equipment that will be useful as you embark on your barbecue venture. By the way, some of the barbecue equipment I have decided to add to this list may be quite obvious to you, but these are the basic essential tools for a successful barbecue. So here we go...

Oven Mittens - Oven Mittens is in my opinion an essential part of your barbecue arsenal. I am an avid fisherman and often cook it in tin foil, and the mittens really come in handy when trying to pick up these packages. We also often cook meat and vegetable on skewers, and without these it would be awkward to turn and remove these from a hot barbecue grill. You also want to be wearing them when basting meat (because you could get flare-ups). Be sure to get the long sleeved flame retardant mittens if you decide to pick a pair up.

Barbecue Fork - This is one of the utility utensils that need to be part of your barbecue equipment. The primary use is quite obvious... you use it for turning and lifting meat. But it also comes in handy to check whether or not your meat is done and also is useful when you are carving meat.

Grilling Tongs - This is another great utility tool for turning hot dogs, sausages, hamburgers and even tortillas. You can also use it to move charcoal-briquettes and grates. A really useful piece of equipment!

Basting Brushes - If you barbecue for any length of time, you will eventually need to invest in some basting brushes. Why more than one brush, because some barbecue sauces can be difficult to clean off the brush and may contaminate the flavor. You probably want to get another for oiling the cooking surface of your grill s well.

Wide Grilling Spatula - Sometimes you can't use the grilling tongs because the food falls apart. That is when you need to pull out your wide spatula. It is perfect for lifting and turning hamburgers and other delicate food.

Grill Brush - A grill brush is designed for cleaning your grill. You would want to invest in a brass or a steel brush depending on whether you grill is made with porcelain enamel or is made out of cast iron.

As you can see there are a lot of different barbecue utensils that you can use when cooking. You can often buy these things as a kit, but if you do decide to go this route be sure that all the utensils have long handles. Trust me, you'll thank me for this last tip!

Enjoy grilling!

Steven Resell is a successful webmaster and publisher of YourBarbecue.com. He provides more Barbecue information and specific tips on barbecue equipment that you can research in your pajamas on his website at http://www.YourBarbecue.com

Better Breakfasts Ideas

Writen by Dennis R Weaver

Nutritionists tell us that breakfast is the most important meal of the day. With breakfast, we are replenishing our bodies from the night before and charging them for the day ahead. How we will perform during the day is affected by what we eat in the morning. Yet, breakfast tends to be rushed and routine-—more so than any other meal. Here are dozens of ideas to help you build better breakfasts.

Eggs don't have to be boring

Wander through an egg cookbook for a skillion ideas on what you can cook with eggs. Years ago, we got a little egg cookbook from the Iowa Egg Council and have worn it to tatters. I notice that they have more cookbooks available.

Here are some of the egg dishes that we enjoy. (They're more techniques than recipes but you'll get the idea.)

• Scrambled eggs in all their variations. Try Spanish scrambled eggs with leftover rice, salsa, and sautéed onions, peppers, and chilies. Or the old standby—-cheddar scrambled eggs. Try adding a can of Mexi-corn to scrambled eggs. We like Chinese vegetables added to our scrambled eggs.

• Omelets in their variations. Think about the omelets on the menu at your favorite restaurant. Whatever you can do with scrambled eggs, you can do with an omelet. An omelet is a great way to showcase your favorite vegetables.

• Quiches. Think of quiches as savory pies instead of sweet pies. Check out a few recipes for ideas and then experiment with the ingredients that you like. Many quiches are loaded with cheese but they don't have to be. Load them with your favorite veggies instead.

Here's how to make a quiche practical for a busy morning: Make the crust and line the pie pan the night before or purchase a pie shell from the grocer. Mix the filling the night before and stick it in the refrigerator. When you get up, load the pie shell with the filling and set your quiche to bake. By the time the kids are ready for school, the quiche will be ready to come from the oven.

• French toast. French toast can be quick and easy. For variety, try different breads. We love hearty breads like multi-grain bread for French toast and fruit-filled bread like raisin bread. French toast is a great way to use up day old bread. Or try stuffed French toast. Consider this a technique and not a recipe. Load your French toast with different fruits or your favorite preserves. Try mixing nuts, raisins, or preserves into the cream cheese filling.

• Breakfast burritos. Anything that you can do with scrambled eggs, you can wrap in a tortilla. We like veggies and cheddar loaded with salsa. Try nuts, cream cheese and pineapple. The Iowa Egg Council has a recipe for Hawaiian Enchiladas you might want to try.

Consider breads for breakfast

Biscuits, scones, muffins, English muffins, bagels, pancakes, toast, and quick breads all make great breakfast fodder.

The argument is that breads take too long and are too much trouble for breakfast. They don't have to be. Consider these alternatives:

• Toast. Try cheese or thinly sliced deli meat on toast as a quick and easy breakfast. Spread a little cream cheese on your toast and top it with a slice of fruit or jam. We like peanut butter or peanut butter and cream cheese on toast. Or try peanut butter and raisins or peanut butter and sliced bananas on toast.

• Pancakes. Pancakes are quick and easy especially if you are using a mix. The grocery store mixes tend to be made almost entirely of flour but you can bolster the mix by adding dry milk or buttermilk powder. Or you can make your own mix.

• Muffins. You don't have to invest a lot of morning time in muffins. Consider refrigerator muffins. Mix up a batch of refrigerator muffins on Sunday evening, keep the batter in the refrigerator, and you'll have fresh muffins for most of the week. Simply load up the muffin tins when you get up and let them bake while you herd your family through their morning routines.

Don't forget the bread machine

What could be better than fresh bread for breakfast? Most bread machines have timers. You can program these machines to turn out perfect bread just in time for breakfast. Consider some of the fruit and nut breads for breakfast. Fresh Cranberry Nut Bread with whipped cream cheese butter or California Raisin Bread with strawberry butter sounds pretty scrumptious.

Eat what you like

Remember our college days when we thought pizza was a staple and cold pizza was the breakfast of champions? I'm not ready to go back to those days but a salad or a sandwich sounds passable in the morning. The point is, if you like it, try it for breakfast. Who said we have to classify foods into breakfast, lunch, and dinner?

Take a second look at hot cereal

Hot cereal is quick and easy and doesn't have to be boring. Try spiking your hot cereal with dried fruit, nuts, or coconut. (Dried pineapple, coconut, and raisins is a combination we love.) You can even make it in the microwave. Mix the goodies, the cereal, and a touch of salt in a bowl. Add water and nuke it for about three minutes. Presto—-instant hot cereal. (With microwaving cereal so easy, we don't understand how the cereal conglomerates manage to sell any of those little packets.)

Get the kids involved

Democracy doesn't always work but letting the kids vote on breakfast foods is a good way to get support. If they have a say in those breakfast burritos, they are less likely to revolt the next morning. Try having a breakfast council on Sunday evening and planning your meals for the week.

This was taken from The Prepared Pantry's That Special Breakfast page.

The Prepared Pantry produces bread, cookie, and dessert mixes. Check out some of their fruit and nut breads, pancakes, and muffins from The Bread Shoppe.

© 2005 The Prepared Pantry

Types Of Wheat And Its Flours

Writen by Trinh Lieu

The following types of wheat are classified based primarily on color, hardness of the kernel, and time of year the wheat is planted.

• Hard red winter
• Soft red winter
• Hard red spring
• Hard white
• Soft white
• Durum

Generally, flours that are milled from hard wheat have high quality gluten and are considered strong.

Due to the difference in quality among many types of wheat, millers typically blend flours to achieve a consistent product time after time. Readily available to most home bakers, all purpose flour is actually a blend of hard and soft wheat flours.

Regardless of the type of wheat, milling the endosperm of wheat berries or kernels yields white flour. This process also removes so much natural nutrients and vitamins that subsequent enrichment can never completely replace them. Therefore, enriched white bread is by no means nutritionally equal to whole wheat bread.

In addition, "wheat bread" on the label does not mean that it is made from whole wheat flour. It is just to distinguish the bread from those made from other types of grains.

Breads made from whole wheat flour should normally have "whole" or "100 percent whole" before the term "wheat bread".

Compared to whole wheat flour, white flour

• Has a longer shelf life
• Contains more gluten proteins per weight
• Is more digestible

To produce whole wheat flour, the entire wheat kernels that include the fibrous bran, nutritious and fatty embryo or germ, and the starchy endosperm are ground uniformly.

Although whole wheat flour and graham flour are often used interchangeably, there is a minor physical difference. In the milling of graham flour, the outermost part of the wheat berries(bran) is not as finely ground as the germ and endosperm.

Finally, all flours tend to lose moisture during storage. Moisture content also varies by brands and seasons. Therefore, as home bakers of breads, cakes, and cookies, we may sometimes need to adjust the amount of flour used in a particular recipe. This is to maintain a desirable flour to liquid ratio.

The author of this article loves to bake breads and cookies. Visitors to her Web site, Baking Perfect Homemade Cookies With Five Essential Rules, can enjoy insightful information on cookie ingredients, helpful baking tips & techniques, and many easy cookie recipes with illustrative images.

Copyright 2006 by Trinh Lieu

Substitutions For Commonly Called For Ingredients

Writen by Shauna Hanus

What should you do if you are in the middle of a recipe and realize you are out of an ingredient? You could send your child to the local convenience store for cream cheese and end up having to serve your caviar with Velveeta because to a 13 year old they are both soft cheeses. This really happened when my Mother sent me for cream cheese.

Instead of sending off the kids, or launching into a panic attack and reaching for the Zoloft try substituting.

Here are a few quick and simple substitutions.

• When using fresh herbs instead of dried, use 1 Tablespoon fresh for 1 teaspoon dry.

• Vinegar for lemon juice. Use ½ teaspoon white vinegar for 1 teaspoon lemon juice.

• When your recipe calls for buttermilk add 1 Tablespoon of white vinegar to your regular milk. Some old banana bread recipes even call for this substitution.

• 1/8 teaspoon of garlic powder can be substituted for 1 clove of fresh garlic.

• 1 pound of fresh mushrooms will be about the same as a 10 ounce can of mushrooms.

• Powdered sugar can substitute for granulated sugar in baking. If you are looking for a delightful taste alternative try a cup of honey with a pinch of baking soda in place of a cup of granulated sugar.

• 2 cups of fresh chopped tomatoes is equivalent to a 16 ounce can of crushed tomatoes. You may have to drain the can or adjust for moisture in the recipe.

• Adding about 2 Tablespoons of molasses to a cup of granulated sugar will substitute well for a single cup of brown sugar.

• Sherry or port wine can be used instead of red or white wine. Just lower the amount to 2 Tablespoons equals ½ cup.

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

Teach Your Kids To Eat The Healthy Way Without All The Complaining

Writen by Janna Hagan

Help you and your kid's follow the food pyramid by avoiding fast food and unhealthy food choices.

With the fast food restaurant down the street, it can be a tempting convenience, but an unhealthy food choice for your family. It is getting harder and harder to please families with whatever type of meals you cook. Even packing lunches can be a struggle - the fruit and veggies get thrown out, while all that's left of the chocolate treat is the wrapper. Here, we give you tips on following the food pyramid, cutting down on sweets and giving your kids healthy food tips for life.

The Food Pyramid

The food pyramid is a recommended guide to how many different food groups should be consumed each day. Many people and parents do not even know the proper amount of servings they should feed their kid's. As concerned parents, your child should follow this food guide for healthy eating:

Dairy: 2-3 servings
Meat: 2-3 servings
Fruit: 2-4 servings
Vegetables: 3-5 servings
Grain: 6 to 11 servings

Spice It Up

A long time ago, healthy eating was dreaded at the dinner table. Thanks to new food inventions and creative new chef's, new seasonings and flavors can be added to almost any food recipe. Adding extra seasoning to bland food can make a huge difference with cooking healthy recipes for your children. Also, kid's love fun and different recipes. Plain peanut butter and jelly sandwiches aren't as appealing as sandwiches cut into little animals or shapes. Let your creative and imagination flow when cooking for your kids!

Getting Your Kid's To Eat The Food

Get your child active in helping prepare lunch or dinner. Let them set the table and prepare the food for cooking. This will give them a sense of accomplishment and hopefully will give them the incentive to eat at the table. Mixing great flavor and color into your meals will get the kid's excited. We suggest trying "Make-Your-Own" Taco Kit, which gives kid's their own hands on food experimenting. Forcing kid's to eat their food is not the answer either. I have found that lots of children's eating habits are from habit and conditioning, too. Just imagine the nutritional impact you will be showing your child by eating healthy yourself.

Set a Limit to the Junk Food

Allowing your child to eat the odd chip bag or chocolate bag is okay. They are most likely not to complain or throw tantrums as much. Remember, always give them small portions of junk food. Tell your children that sugars can be found naturally in fruit. A great snack idea is to chop up the child's favorite fruit into a bowl of milk. Sprinkle a tiny bit of sugar over and eat with a spoon. Replace potato chips with trail mix, peanuts, popcorn or pretzels. Chop up veggies and serve with dip. There are many optional ideas that the kid's will love.

There are some nights in people's hectic life's when there is absolutely no time to cook dinner. This is when fast food comes in. Although fast food is fast, the food doesn't usually come with it. Try a healthier food stop such as Subway, Extreme Pita or Tim Horton's. If you end up in McDonald's, order small proportions. Keeping these trips to a minimum can help you enjoy at least one small fries. Savor and enjoy every last bite.

Janna Hagan is the webmaster and owner of http://www.cooking-recipes-cookbooks-online.com Read more great articles on cooking tips and expert cooking advice at her website: http://www.cooking-recipes-cookbooks-online.com

Reductions Proving Less Is More

Writen by Michael Sheridan

Any liquid can be reduced just by heating it - but why would you want to do that?

The answer comes back to two of our old friends, flavor and consistency (texture).

By reducing any flavored liquid you intensify its flavor and at the same time thicken it. You can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not.

This is one of the most important tools in the kitchen, believe it or not, because a great sauce can rescue an indifferent meal.

And literally ANY liquid can be reduced.

A few uses

Wine is frequently used in cooking, both as a marinade and as an addition to sauces for meat.

There are some problems with it though, one of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people.

On the other hand, if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of 'gourmet'.

What's more, you don't have to make your reduction on the night you prepare your meal. You can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge.

You can do the same thing with any fruit juice - prune is sensational - and store it until needed. Just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe!

Pork with apple sauce? Use a carton of fresh apple juice from the supermarket and reduce it. And if you want a real sensation add in a glass of apple brandy during the reduction process.

Are you getting an idea of how simple this is?

Take any carton of fresh stock straight of the shelf and reduce it. You will transform it into something even the manufacturer won't recognize. But beware!

You need to start out with good quality in the first place, because when you reduce a liquid you intensify ALL the flavors, and not just the good ones.

If it's salty to start with, for example, it will be salty beyond belief by the time you've reduced it even by half. So if you are going to use a supermarket stock, make sure it's an extremely good one.

And believe me when I tell you that stock cubes should not be used for reduction sauces.

Thickeners

Because you will be tasting as you go (won't you?), you may find that you get the flavor you want before the desired consistency is reached.

So here's a couple of hints right now for your sauces.

Sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. Surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked.

For meat sauces, one of the most effective ways to thicken is to mix corn starch with water and whisk this into your sauce a little at a time until the required thickness is reached. You do this at the end of the reduction time.

If you get it wrong and add too much, no problem. Stir in a little extra water to thin it.

Reduction pans

Reductions need to happen rapidly in order to preserve flavors. And the greater the surface area of the liquid the faster the water will evaporate.

For fast reductions, therefore, I often use a skillet, or frying pan, only transferring the sauce to a deeper pan when I want to whisk it. (whisking 'finishes' off a sauce, making it shine)

However you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that I find a small wok is best; one with a handle.

A wok is less likely to reduce so fast that the sauce is burnt while your back is turned. But try both methods and see which you prefer. You may even end up using something totally different.

There's no magic to this. Whatever works for you, that's what you should use, in this and everything else to do with cooking.

Just bear in mind that what you're after is speed and ease of use. As well as a great tasting result, of course. :>)

Keeping

For the most part, reduced liquids can be frozen in cubes and used as needed. However if the sugar content is high this may not work too well and they would be better stored, covered, in the fridge.

If they should dry out, simply add a little water and heat through.

Sauces containing meat juices of any kind must be frozen if you're going to keep them, and should be brought to boiling point before being used again. There is no need to thaw them out to do this, in fact it's better not to. Simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil.

Why do you do this? To avoid food poisoning, that's why. You are making sure that any bugs introduced into the sauce during the preparation process are killed off.

Don't worry, this will not be because of anything you have done wrong (I hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean.

In fact your food, and especially your meat, is crawling with wildlife that you will never see. Don't worry about them. Careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

For more information on the subject, see my booklet "Hygiene In The Kitchen", which is available free through the Cool Cook's Club.

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.

Make It With Mint

Writen by Suzanne Lieurance

It wouldn't be summer without fresh mint in pots on the front porch and in the garden. Mint is so easy to grow, it has such a wonderful fresh scent, and it can be used for all sorts of things.

Here are some easy ways to use mint:

Put a few fresh spearmint or peppermint sprigs in a teapot with your favorite tea. Let steep for 2-3 minutes and serve.

Use sprigs of mint as a pretty garnish for a special dessert.

For a casual arrangement for your dining room or kitchen table, fill an attractive glass or ceramic pitcher, vase, or other container with water. Add several long sprigs of fresh mint (being sure to strip away any mint leaves that would be covered by the water). The mint will add color to the room, scent the air, and even help keep pesky ants away.

Pot your favorite mint in a pretty container on your front porch to provide a welcoming fresh scent to anyone who comes to visit.

Add chopped mint leaves to scrambled eggs, omelettes, quiches, or souffles.

Mix mint in with your regular tabbouleh recipe for a refreshing summer salad.

Add mint to cooked peas, carrots, or potatoes at the end of the cooking process, then discard the mint leaves before serving the vegetables.

Make frozen mint cubes to use in many of your favorite foods and beverages. Finely chop some mint sprigs, then stuff them into ice cube trays, and fill each section of the tray with water. Freeze. When frozen, empty the trays into freezer bags. Use the mint cubes for iced tea or other beverages, or put a few cubes in your favorite casserole or stew.

Remember…next time you're thinking of creating a special dish, or even an attractive arrangement for your table, make it with mint.

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 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

A Meat Smoker Produces A Strong Flavor

Writen by James McDonald

A meat smoker is a terrific tool for those of us who enjoy barbequed food. Most smokers will monitor the temperature of the flame, making any necessary adjustments to guarantee the meat is not over or under cooked. These are very helpful for a variety of meals including turkey, ham, or prime rib. Most people who use these smokers get used to the rich flavor and will no longer bake or roast their meals. They find ways to use the smoker for just about everything.

What are the basic advantages to using a meat smoker over more traditional methods?

For starters, the flavor of the meat is much more pronounced and the meat is tender. Since this is the desired result of grilling it is obvious why smokers have become common for backyard barbeque cooking. And should you try smoking the meat in combination with brining you will receive an even more succulent taste.

Many people think that using a meat smoker is difficult but it isn't. It is not much different than using a basic barbecue grill, but with a smoker the temperature is automatically calibrated for you. Even if you decide to use brining techniques there will be minimal involvement on your part. You can even find indoor smokers for when the weather outside is not cooperating or during cold winter months. No longer are you waiting on mother nature to enjoy a barbequed meal.

You can find all types of propane and charcoal smokers, but many people believe that charcoal is the way to go. By using a charcoal smoker you will simply place the coals into piles on either side of the meat, put a small drip pan in the middle, and some pre-soaked hardwood or flavor chips are tossed on the coals to give off the smoke. It will engulf the meat and add tons of flavor.

If you are in the market for a barbeque grill, consider buying a smoker instead. The flavor you get from the grilled food will amaze you. Do your best to try before you buy, as the extra flavorings may not be something you are used to. It can be an acquired taste especially if you are used to standard propane grilling. Be adventurous and try one out. Your taste buds will thank you.

James McDonald writes for homebarbequegrilling.com, a website dedicated to the backyard chef in all of us. You can find alot of information and products such as discount grills for a variety of needs.

Cook Fast With Your Slow Cooker

Writen by Tony Buel

It may sound strange to hear, but this handy appliance called a crockpot (also known as a slow cooker) will actually save you time in the kitchen! The crockpot allows you to prepare all the ingredients that go into a meal before you actually start your busy day. This meal in the crockpot can then actually prepare itself unattended while you get on with other things.

You simply plan your slow cooked meal so that it is ready to eat at your normal dinner time. This way you won't have to go through the mad rush of getting a meal together at the end of the day - when you are most hungry and tired!

The crockpot is a fairly simple kitchen appliance: a covered pot that cooks your food at a low temperature for an extended length of time.

Many people think of crockpot recipes as being limited to soups and stews. Nothing could be further from the truth! The fact is just about anything can be cooked in a slow cooker: Soups, stews, meat entrees, vegetarian meals, and even desserts!

Here are some basic crockpot cooking tips.

Get a crockpot with a removable pot. These can be lifted off the heating base and placed on the stove top. If you choose to, you can saute vegetables or brown meats and there will be no extra dirty pans. You can also prepare the ingredients in it the night before. Then simply place the pot in the refrigerator and you'll be ready to go the next morning.

When it comes to size, crockpots and slow cookers come in different sizes ranging from 1.5 quarts to 7 quarts. Choose one that is compatible with the size of your family.

During a weekend or some day you will be around the house anyway, pick a recipe and try it out. You can monitor the progress and take note of how much time your slow cooker will need. Then just duplicate the steps and you know your meal will be perfect on those days when you will leave it unattended to do all the cooking for you!

Most cookers have Low, Medium and High settings. These settings will be at different temperatures depending on the make and model. You may initally need to try a recipe out for this reason as well to take note of how long it takes.

Do not overfill the crockpot - 1/2 to 2/3 full is the most you should put into it. Any more than that and the food will not cook evenly.

Keep the lid on and keep it on! Whenever you lift up the lid it can take about 20 minutes or so to regain the lost heat!

And above all, enjoy the delicious aroma wafting through your home!

Copyright 2006 Tony Buel

Author: Tony Buel http://www.my-crockpot-recipes.com For Full Article: http://www.my-crockpot-recipes.com/Slow-Cooker-Meals.htm

About Baking Eight Tips For Perfect Pancakes

Writen by Dennis R Weaver

Pancakes are easy and almost foolproof. But there are some tricks to making them perfect. We'd like to share those tips:

1. Use a low gluten flour. We like to use unbleached pastry flour in our recipes—that's what our mixes are made with—but all purpose flour will do. Bread flour makes for a pancake that it too tough and chewy.

2. Don't over mix. Mixing develops the gluten in the batter. Mix the dry ingredients together to dispense the leavening throughout the flour. Mix the recipe's wet ingredients together in another bowl. Pour the wet ingredients into the bowl with the dry ingredients and mix until just moistened. There will still be lumps. That's okay—they'll cook out.

3. Get the batter the right consistency. The batter should be runny enough that it will spread on the griddle. If it is too runny, the pancakes will be crepe-like. As you progress through the batch, the batter will tend to become thicker as the leavenings work. Add a little more water or milk as needed but remember to stir minimally.

4. Prepare the griddle. Very lightly grease the griddle with a little shortening or with an aerosol can of vegetable oil.

5. Get the griddle hot enough. Set the griddle on high or medium-high heat. When the griddle is hot enough, water droplets will dance on the surface. After putting batter on the griddle, turn the heat to medium.

6. Cook uniform-sized pancakes. Use a 1/3-cup measure for medium-sized pancakes and a 1/2-cup measure for larger pancakes.

7. Cook it right. You can tell when it's time to turn the pancake by watching the bubbles form and watching the edges of the pancakes. The bubbles tend to cook into little craters and the edges will be dry-looking when the pancake is ready to turn. A little practice makes perfect.

8. Keep your pancakes hot. Pancakes are best if steaming hot. As you take the pancakes off the grill, cover them lightly with aluminum foil. If it's going to be more than a few minutes before they are eaten, stick the loosely covered plate in an oven heated to 275 degrees. For a special touch, heat the empty plates in the oven before serving.

For more articles like this visit The Bakers' Library.

© 2004 The Prepared Pantry

Choosing A Userfriendly Cookbook 7 Tips

Writen by Renee Pottle

October is National Cookbook Month, making now the perfect time to add to your collection. But with more than 24,000 new cookbooks published each year, how do you choose one that doesn't just sit on the shelf gathering dust?

1. The cookbook works for you. New or busy cooks will be happy with a variety of family-friendly dishes presented in an easy-to-follow format. Look for key works in the title like basic, simple, busy, or quick. Experienced cooks might be looking for more creative recipes, maybe a specialty book on pasta, or Chinese cooking, or vegetarian dishes. Ready to whip up a gourmet meal? Choose a glossy chef-authored book.

2. Recipes arrangement is logical. Are the recipes in defined sections and arranged according to the main ingredient, (chicken, pasta) or cooking method (grilled, baked, one-pot) or type of dishes (entrees, salads, soups)? A book of 800 consecutive recipes may seem like a great deal, but excitement can quickly turn to frustration when the recipe that piqued your interest the other day is hidden somewhere in the middle of a never ending tome.

3. Easy-to-follow directions. Most of us prefer easy-to-follow numbered directions written in chronological order. Avoid cookbooks whose directions are in a narrative format or that are continued on a non-facing page. Any interruption makes it too easy to miss an important preparation or cooking step.

4. Bonus information. Good cookbooks show the preparation time and number of servings for each recipe. Really good cookbooks also give you bonus information; cooking tips, suggestions of what to serve with each dish, definitions of unusual ingredients, recipe history, and/or nutrition information.

5. The book lays flat. Is there is anything more annoying than trying to follow a recipe when the book keeps slapping shut? A user-friendly cookbook has a plastic comb, wire coil, or lay-flat binding. How can you tell if the binding is lay-flat? Hold the book open with both hands and look at the spine. If the cover is attached to the end pages, but not attached to the spine, the binding is lay flat. Force the pages open by running your hand down the length of the open book. You will not damage the binding.

6. An extensive index. Cookbook indexes should list recipes both by name and main ingredients. Want to make Florentine rice? You should be able to find it under "F" for Florentine, "R" for rice and "S" for spinach. A good index makes the cookbook one you'll use again and again.

7. Provide inspiration. A cookbook should inspire you to go beyond the written recipe and experiment on your own. Some books do this by suggesting alternative ingredients, others by the shear creativity of the recipes. Cooking is a creative endeavor and the best cookbooks will serve as a jumping off point to your own unique dishes.

Follow these tips and soon you will have a shelf of dust free cookbooks!

Renee Pottle is the author of "I Want My Dinner Now! – Simple Meals for Busy Cooks" and "The Happy Lunchbox – 4 weeks of menus and recipes". As a Home Economist and Instructor, she follows her own advice when writing or buying a cookbook! Visit her web site at: http://www.craftandcook.com ©2005.

Baking Tips

Writen by Ann Krause

Most people have a real basic idea about what they need when they set out to do baking at home, but most people don't have the background to know what works well and what does not, in the baking tips and tricks that I am going to show you will make your baking experience much more interesting and your work easier.

Baking Tip #1. Using tin baking pans is what they used in the 40's and 50's and they worked well but they didn't distribute the heat through the pan very well, by using a heavy gage aluminum baking pan the heat will be distributed through the pan a lot better giving you a much more evenly baked cake without any burn spot.

Baking Tip#2. Everyone tries to get a really smooth icing on their cake before decorating it but it just doesn't want to smooth out, well here is the way you do it. After you get the icing on the cake as smooth as you can dip the icing spatula in hot water and wipe in a towel to take off the water and lightly smooth out the icing, the heat from the spatula will melt the shortening in the icing causing it to become smooth. You will need to repeat this as many times as necessary.

Baking Tip#3. Cake ruffle around the base of your cake will make it much more appealing and only takes a moment to apply it.

Baking Tip#4 To make a better box cake mix use 4 medium eggs, 1/3 cup of vegetable oil, 1 –1/4 cup cold water, 2 ounces pudding mix, this will give you a moister cake with a fluffier texture.

Baking Tip#5. When making cookies that you are going to roll out with your hands use an ice-cream scoop to dip them out and save yourself a great amount of time and they will also be the same size.

Baking Tip#6. Having cookies all the same size on a baking pan causes them all to bake more evenly and they will all come out of the oven looking great.

Baking Tip#7. When baking sugar cookies bake them on the two upper racks of your oven, this will cause them to bake more evenly because they won't get a lot of bottom heat on some and not on others. You want even browning on all.

Baking Tip#8. When baking cookies rotate the pans at the half point of the baking time.

Baking Tip#9. Always use parchment on your baking pans when baking cookies, it makes a lot easier.

Baking Tip#10. When baking a cake don't grease or flour your pan, just use parchment paper on the bottom of your pan and when the cake has been cooled cut around the sides of the pan with a sharp straight blade knife then dump the cake out onto the table and remove the parchment before assembling.

Ann Marie Krause has been making cookies for over 30 years, at persent I am retired, for over 23 years I owned a Gourmet Bakery called The Cheese Confectioner.You can visit my site at http://www.annsgoodies.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).

How To Cook Kale

Writen by Sarah Sandori

Growing up in the South, I knew exactly three kinds of cooked greens: cabbage, turnip greens and collard greens. Today, though, the produce aisles of the stores I shop are overflowing with a huge variety of greens, many of which were exotic to me until fairly recently. Kale, for example.

Actually, though, kale is just a form of cabbage—but one in which the leaves do not form a head. In this it resembles wild cabbage. More surprising to me was learning that collard greens are a type of kale. So in a sense, I've been eating kale all my life.

The plant sold as "kale" in the stores, though, is somewhat different from collards, and can be enjoyed for its own distinctive taste. It is a hearty rather than a delicate taste, and can be used to add intensity to salads, among other dishes.

Thanks to its hardiness, kale freezes well, unlike some other greens. You might find that freezing, even if just for overnight, will make it sweeter and tastier.

Before cooking kale, be sure to remove and discard the plant's tough center stalks. Even without the stalks, kale will be chewy. Thorough cooking is necessary to keep it from being too chewy.

Two easy ways to cook kale are by boiling and sautéeing.

To boil kale, wash the leaves and then rip them into bite-sized pieces. Put them in a saucepan with a half cup of water and a quarter-cup of vinegar. Bring to a boil and cook until the kale has turned a bright green. Remove from heat, drain off the liquid, and serve. For extra bite, sprinkle with crushed red pepper.

To sautée kale, wash the leaves and rip them into small pieces as above. Add the pieces to a frying pan in which you have sautéed a couple of cloves of minced garlic and some minced ginger in a little red wine or vegetable broth. Add 2 tablespoons of tamari or soy sauce and continue cooking until the kale is a bright green. Remove from heat and serve. For extra crunch and taste, sprinkle with sesame seeds before serving.

However you choose to cook and serve it, you can feel good knowing that you are providing yourself and your family or guests with a food that is packed with nutrition. Kale is an excellent source of vitamin C and folic acid, as well as carotenoids, the precursors to vitamin A.

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

Preparing Lobster Tails

Writen by Lee Dobbins

Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, I think that lobster tails are the best tasting part of this delicious creature. A great meal of lobster tails might seem like a gourmet feast to your guests, but they are actually quite easy to prepare. Add a little sprig of garnish and a fancy side dish and you're sure to impress even your mother in law.

Your lobster tails might start off a fresh or frozen, being in New England, fresh lobster is easy to come by but frozen might be all you can get in some parts of the country and in the off season. If your lobster tails are frozen, you need to thaw them out (you can cook them frozen but they will not be as tender). Put them in the fridge for 10 hours or so or thaw them in the microwave on defrost – be very careful if you choose this method as you don't want them to start cooking in the microwave.

After they are thawed, remove the meat from the shell by cutting open the back of the shell – split it down the middle and open it up to reveal the meat. Lift the meat out – you can leave the fan part of the tail on for show or not. Remove the vein.

Boiling Lobster Tails Boil a pot of water large enough for all the tails to float in, add 1 tsp salt for each quart of water. Drop the tails in the boiling water and cook for about 1 minute per oz thawed (so 10 0z of tails needs to cook for 10 minutes). If you are cooking a lot of tails, add a minute or two on to the total time.

Cooking Lobster Tails in the Oven Lobster tails can be baked or broiled in the oven. To cook thawed lobster in the oven,set the oven to 400 degrees F. Brush the tails with butter and bake for 8 to 10 minutes. If broiling, place the tails 4 or 5 inches from the heat and broil for 2 – 5 minutes. When broiling keep a very close eye on them so that they don't burn on the tops.

Cooking Lobster Tails On The Grill Oil the grill to keep the lobsters from sticking. Put the grill on medium heat. Brush the lobster tails with butter and place on the grill. Make sure that the tails do not burn – if there are any flames on the grill move the lobster away from it. Grill on each side for 4-5 minutes. Take care not to overcook your lobster or it will be rubbery and tasteless. Lobster is cooked when it is no longer transparent.

Lee Dobbins is owner and editor of Online Gourmet Foods where you can find out about your favorite foods, including gourmet seafood and lobster

Pyrex Mixing Bowls A Kitchen Favorite

Writen by Curtis Miller

Pyrex mixing bowls typically come in sets of 3 with a small, medium and large bowl that sits snuggly inside each other. Pyrex has been around for almost 90 years. Over 75 percent of households in America own at least one piece of Pyrex.

Like so many things we use today, the original idea led to the present glass dishes we know as Pyrex. Besides the pyrex mixing bowls pyrex makes many other glass dishes as well. The pyrex glass is a tough and unique invention.

Thanks to a railroad glass scientist needing to create a lantern that got hot but did not shatter when rain or snow got on it we now have pyres glass. The word Pyrex comes from the Greek Word pyro or fire, and Ex which refers to the type of glass. It does not expand or change shape when heated. This may be why Pyrex glass in the 1960s and '70s was used in the windows of the Apollo and Gemini spacecraft.

With Pyrex glass you are able to take the dish from the microwave to the oven as well as the freezer. You can mix, cook, serve and store all in the same dish.

Most Pyrex bowls and dishes made today is clear glass. The brightly colored Pyrex mixing bowls that you remember in Grandma's kitchen are now collector's items. So don't throw that old glass mixing bowl set out. Glass mixing bowls are better than plastic for mixing and storing food because they do not absorb the flavors and odors of the food stored in them.

Anything that you can do all phases of mixing, cooking, and storing in the same dish gets my vote for the ultimate convenient kitchen utensil. It is easy to see why these mixing bowls can be found in kitchens all across America.

Tracye Gano is an accomplished freelance writer and designer for kitchens 4u

10 Shortcuts For Quicker Meals

Writen by O Quinn

1. Use Your Blender: It can help you chop and dice particular ingredients in a short amount of time. It is generally smaller and easier to clean than the food processor. So if you need some shredded cheese, bread crumbs or finely grated veggies for a recipe consider using your blender.

2. Try a Food Processor: It can chop onions and mix bread dough in a hurry. It can also mix up cookie dough and shred lettuce for a salad. I use my food processor when I have a big job ahead of me. For example when I come home from the grocery store and would like to pre-chop all of my onions for the freezer, the food processor can do the job in no time.

3. Freezer. Use that freezer for more than just ice cream. Prep often used vegetables such as celery (blanch first) and onions for quick additions to any meal and keep them handy in the freezer. Keep family favorite meals at the ready for busy or just plain exhausting days when you have no time to cook. Have some extras like freeze and slice cookie dough and frozen pizza dough for emergencies.

4. Double Your Dinners: When you cook a favorite meal consider doubling the recipe and freeze the second half for a future meal. Don't have to do this for every meal but just freezing one a week can be a real bonus.

5. Make Quick Side dishes: Side dishes don't have to be time consuming. Quick starches such as couscous and pasta can be prepared in minutes and go well with main courses that already have a sauce such as stews and gravies. Fresh vegetables such as broccoli and corn only take a little steaming and are ready for consumption.

6. Homemade Mixes: Make mixes for quick breakfasts or even desserts. Quick cookie mixes and baking mixes can make a multitude of last minute recipes.

7. Meal Planning: Planning your meals in advance can alleviate the dinner, and even the breakfast and lunchtime stresses. Looking over the next day's meals the night before will assure that you are well prepared to get meals on the table in record time.

8. Think Ahead: Have a well stocked pantry. Don't be caught without basic ingredients. Make a list of the regular staples you use to make your favorite meals and always make sure to have them in stock. If space and funds permit when you purchase your staples buy two to start and replace one each time you open a new one.

9. The Trusty Crock Pot: Use that crock-pot. If you have one gathering dust somewhere pull it out! If not go get one. On days you know you will be too busy to think some meat and vegetables and the crock-pot can have dinner ready whenever you are.

10. Learn a New Skill. If you find a particular skill such as cutting vegetables, making pie dough or what have you seems extra tedious to you try and find new and better ways to complete the task. Do a little research, watch a video, or check out a book you might be surprised at what you discover.

O Quinn has been cooking and perfecting her dishes since the young age of nine. Visit her at http://www.homemakingorganized.com and at http://www.quick-easy-cooking.com

Ideas On How To Use Fresh Herb Blends

Writen by Mary Hanna

Sometimes you just get tired of using the same old recipe that tastes the same time after time. But we are all so busy we are looking for easy ways to spice up are repertoire. One way that many cooks forget is to use blends of herbs to add subtle flavor distinctions. The French have been doing this forever.

The French never use just one herb in there dishes but rather a blend of herbs that they call a "bouquets garni". Don't be put off by that fancy name, it simply means a bouquet of herbs. The blend of herbs adds subtle but distinct flavors to every dish you prepare. The trick is to get the right blend for so no one herb dominates the dish. You want the flavors to be delicate.

With just a few herb bouquets you can change the taste of a recipe instantly. Now, old recipes have added spark and will get you plenty of "This is Greats". Your aim here is to create a complex flavor that is balanced making each guest want to instantly take another bite. Of course there is different garni for each recipe. You want to achieve the right herbs and spices that compliment each other. You want to use the right relationship between quantities of each herb you are using.

For meat based casseroles, stews, stocks and soup, the old tried and true garni of parsley, thyme and bay leaf still apply. But go one step further and add a twist of citrus (lime, lemon, or orange) for a little zip. The formula for this garni is 3 sprigs of parsley, 1 sprig of thyme and 1 bay leaf. Get a piece of cooking string and tie the bundle together. Viola, just add the bundle to your dish and remove it before serving. Please use fresh herbs, they're so much better. If you have to use dried, sprinkle the herbs into a patch of cheesecloth and tie the cloth together with the string. .Fine Herbes and Herbes de Provence are to other bouquets that the French use in their cooking.

You can buy these at the grocery store or a gourmet shop but why not make your own. Finely chop fresh oregano, thyme, marjoram, savory, and marjoram for Herbes de Provence. Add one tablespoon of each to your dish. This combination can also be used in salads, meat dishes and vegetables.

The English version of Herbes de Provence is sage, rosemary, marjoram, Italian parsley chives, tarragon and thyme. Mix them all together and use on lamb, pork or in stuffing.

For Fine Herbes, mix together chopped parsley, tarragon, chives and chervil. Experiment with the quantities. Be adventurous! Keep careful notes when you are experimenting so that you can duplicate the successes and toss the disasters. Remember that creating beautiful tasty dishes is a more of a craft that an art.

You will need to identify the flavor and strength of each herb so that you can group them into either mild or robust. Examples of mild herbs are basil, bay leaf, chervil dill, and marjoram. These herbs combine well with most other herbs and their flavors become milder during the cooking process. With mild herbs you can use larger amounts and with more variation. They can also be used in salads and other dishes where the leaves are not cooked or briefly cooked.

Your robust herbs stand up to cooking. Often, they are used for braised or roasted meat or domestic fowl, soups, stews and even grilled foods. You will have work on the recipe since sometime the herbs alter subtly during the cooking process. They will either become more muted or in some cases intensify. They can always be combined with the mild herbs. Robust herbs include sorrel, rosemary, garlic, oregano, sage, tarragon and thyme.

Another cool easy to use fresh herbs is to flavor oil or vinegar with a blend of either mild or robust herbs. You will need pretty glass jars (preferable dark) and a tight seal. Simply put your combination of herbs in the jar, add the oil or vinegar, seal and let it sit for several weeks. Oils should be stored in the refrigerator. The herbs will add a subtle flavor to the liquid and will be delicious in a variety of ways.

You can make really healthy tinctures with fresh herbs. But I would urge you to master the cooking with herbs before you branch out to other areas. By know exactly how each herb flavors each dish you will instinctually know what to use in tinctures.

Again be adventurous, mix and match, keep trying new things and keep notes so your successes can be repeated. After you have mastered cooking with herbs, who knows? Maybe you will start an herb garden so you will always have fresh delicious herbs on hand.

Here's to Good Cooking!

Copyright © 2006 Mary Hanna All Rights Reserved.

Mary Hanna is an aspiring herbalist who lives in Central Florida. This allows her to grow gardens inside and outside year round. She has published other articles on Gardening, Cruising and Cooking. Visit her websites at http://www.GardeningHerb.com
http://www.ContainerGardeningSecrets.com and http://www.CruiseTravelDirectory.com or contact her at mary@gardeninglandscapingtips.com

The World Of Cornbread

Writen by Dennis R Weaver

We're partial to cornbread. We like its rustic texture and chewy goodness. We like its versatility—it works for breakfast, lunch or dinner. It complements eggs in the morning, a hearty soup for lunch, or a dinner meal such as pork chops or chicken. Cornbread always reminds us of the South and some of the best is the result of wonderful Southern cooking.

There's a wonderful world of cornbread to explore. The cornbreads that we have made the most are balanced with equal parts flour and cornmeal to make a lighter bread with a couple eggs to give it structure and hold it together. But cornbread doesn't have to follow this traditional formula. We often make cornbread that has no flour and is so rich in eggs it's approaching a soufflé. (Because it has no flour, it is a great choice for those who are gluten intolerant.) One of our favorite cornbreads is on the other end of the spectrum—made in a yeast bread with whole kernel corn.

Cornbread makes a wonderful vehicle for a variety of additions. Try adding ham, bacon bits, or even cheese to your cornbread. One of our favorite additions is drained, whole kernel corn as mentioned previously. Vegetables such as green peppers, onions, or celery work well in cornbread.

Today, we thought we would explore some of these recipes with you.

Texas Chili Corn Bread: If you would like to try the egg-rich, flourless cornbread recipe, try this one!

1 cup yellow cornmeal

1 teaspoon baking powder

1 teaspoon sugar

1/2 teaspoon salt

3 large eggs

1 cup milk

1/2 red bell pepper, chopped and diced

1/2 medium sized onion, chopped and diced

1/4 teaspoon garlic powder

1 4-oz can diced green chiles, drained (less if you prefer a less spicy bread)

1 cup corn kernels--fresh, frozen, or canned

11/2 cups grated cheese, cheddar or jack

1. Preheat the oven to 450 degrees. Grease a ten-inch skillet and place it on the middle shelf in the oven.

2. In a large bowl, stir together the cornmeal, baking powder, sugar, and salt. In a medium bowl, whisk the eggs then stir in the rest of the ingredients, reserving 1/2 cup of the grated cheese.

3. Form a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a spatula until well combined.

4. Carefully remove the hot pan from the oven and immediately pour the batter into the pan. Sprinkle the remaining cheese on top and return to the oven.

5. Let bake for 20 minutes or until a toothpick inserted in the center of the pan comes out clean. The top will be a rich, golden brown. Let cool for ten minutes before unmolding.

Amish Cornbread: This is a great traditional cornbread.

This is one of many "standard" cornbread recipes. Note that the amount of cornmeal is equal to the amount of flour. Since this recipe calls for 1/4 cup sugar, it will be slightly sweet. For a less sweet cornbread, reduce the sugar to two tablespoons.

If you prefer butter to shortening, use 1/4 cup butter. If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon.

1 c. sifted flour

1/4 c. sugar

1 tbsp. baking powder

3/4 tsp. salt

1 c. yellow cornmeal

1 egg, well beaten

1 c. milk

5 tbsp. shortening melted and cooled

Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until mixed. Add to dry ingredients and beat until smooth. Use greased (bottom only) 8x8x2 pan. Bake 400 degrees for 20 minutes.

Southern Cornbread: The yeasted cornbread is different—almost like anadama bread. Because the kneading develops the gluten, it is more bread-like and less crumbly than traditional cornbread. Oh, and this bread would make great Thanksgiving dressing.

A yeasted cornbread is different—almost like anadama bread. Because the kneading develops the gluten, it is more bread-like and less crumbly than traditional cornbread. Oh, and this bread would make great Thanksgiving dressing.

1 (7 gram) package active dry yeast

1 cups warm water (100 to 110 degrees)

4 1/3 cups all-purpose or bread flour (more or less)

1 teaspoon salt

1 2/3 cup cornmeal

4 tablespoons melted butter

1/4 cup honey

2 large eggs

1 can whole kernel corn, drained

2 tablespoons cornmeal

1 egg for egg wash (optional)

Directions

1. In the bowl of a stand-type mixer, dissolve the yeast in the warm water.

2. Add half of the flour and mix with a dough hook. Add the salt, cornmeal, butter, honey, two eggs, and drained corn and continue mixing.

3. While continuing to mix, add the flour needed to bring the dough to a bread-dough type consistency. The amount of flour needed will vary largely on how well drained the corn was.

4. Knead as you would for other yeast breads and then remove the dough to a greased bowl. Turn once to oil both sides. Cover with plastic wrap and let rise until doubled.

5. Once doubled, divide the dough into two equal parts for two loaves. Form the loaves. If you are going to make free standing artisan loaves, grease a baking sheet and sprinkle the sheet with part of the remaining cornmeal. Place the loaves on the sheet. If you are making sandwich loaves, grease the baking pans well—the bread tends to stick to the pans--and sprinkle cornmeal in the pans. Let the bread rise until doubled again.

6. Preheat the oven to 375 degrees. If you choose, just before baking, whisk the remaining egg with one tablespoon water and brush the egg wash on the loaf. Sprinkle the loaf with cornmeal. Bake the bread for about 30 minutes or until the bread is golden brown and tests done. Remove the bread from the pans and cool on racks. Freeze any extra bread or save the bread for croutons.

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.