Which Cookware Is Best

Writen by Clyde Sloan

That's the question we all ask ourselves every time we buy a pot, a pan or kettle. With so many types and brands on the market, it all seems to confusing. Truth be known, cookware has not changed much in the last hundred years. Oh sure it's added new materials and a bit of polish here and there and some color. It's now stamped out rather than being hammered out by hand or cast in a mold. It has cleaner, smoother lines to it. It comes with a verity of non-stick coatings or without any coating. It comes in a rainbow of colors to fit into any décor or color scheme. So how do we know which is best? Each has its strong points and its weaknesses. Cast iron is very good at maintaining even heat distribution and if seasoned and maintained properly, has a much better non-stick coating than coated cookware. Also, it will last a lifetime and is low cost. But many people don't want to keep up the care that it takes, (although it is not all that much) and it is heavy. Copper is great at distributing heat also, but needs a lot of attention to keep up that lovely polished gleaming look.

Copper tends to tarnish with use so you will have to stay on top of the maintenance if you want it to always shine. Also some foods with high acidity content will dull the finish, (such as tomato products). Aluminum is a good low cost investment, but it too has it drawbacks. Here again foods with high acidity will darken the pots to a grayish blue look inside. My sauce pot looks like that now. Stainless steel is good in the over all usability and still maintaining its looks. Stainless steel cookware is actually composed of several different materials. Stainless steel cookware is composed primarily of Steel, but better-quality products include Nickel, and all products also include chromium, and either copper or aluminum. While it is the chromium that prevents the rusting, Nickel adds to the brightness of your cookware, and produces a more durable and rust-resistant pot or pan. Stainless Steel cookware is rated by the following terms: 18/0, 18/8 or 18/10. This describes the Chromium/Nickel ratio. All acceptable Stainless Steel Cookware is 18% Chromium. You will also see this rating in your flatware. Those with an 18/0 will be dull in brightness, while an 18/10 would be shinny and much brighter. Also, stainless steel does not conduct heat well and has disks added to the bottom of the pot or pan. You see this as copper bottomed cookware or some with aluminum discs. These tend to distribute the heat better.

So let's cut to the chase. Which cookware is best? Well that, in my estimation, it is up to the buyer. What is the item that best fit your needs, your décor and your lifestyle and how much work are you willing to put into maintenance. Add all these factors together and you will come to a decision on what to purchase. The next factor is price. How much do you want to invest in cookware? Let me say this, "You get what you pay for". But just remember, there is a difference between "cheap" and "low-cost" or "discounted" cookware. And what pieces do you buy? Here's a pointer or two to help you with that. Cookware sets offer great savings over purchasing your sauce pans, soup and stock pots and frying pans individually. You want to find a set that has the right sizes of pots and pans for your kitchen and cooking needs. When deciding on cookware, think about owning it for life. So you will want to buy quality pots and pans that last, and that will be happy with. Buy sets that are durable and also fit your décor. With cheap cookware, whether it's copper, aluminum or even stainless steel, your pots and pans may warp over time, or have lids that don't quite fit, and will end up costing you more in the long run when you toss them out to buy more. Does brand name mean anything? Not to me. I can't sauté a steak any better with a Calphalon pan than I can in the same size Lincoln Ware pan, (Lincoln Ware is used in most restaurant and professional kitchens across America).

There is another area that I want to address. "Specialty cookware". What do we mean? These are core pieces that do not come in a normal cookware set, (i.e. roasters, stock pots or other utility pieces. When considering a roaster, step up to the plate and buy a good one. Make sure it's solidly constructed and will last you forever. Buy quality, don't skimp here. And stop using those flimsy aluminum foil roasters that buckle every time when you take it from the oven and it burns you. Get one with a solid lid and solid handles to grip and lift with safely. Think about your stock pot needs. What is the most you cook up at any one time? If you say a nine or ten quart will do me, opt for a sixteen or more. It's not that much more and down the road you will be glad you did. I have a sixteen and also a twenty four quart. Over the years both have come into play more than I ever expected either to. Everything from pasta party's to shrimp boils.

OK, so maybe I didn't answer the question directly. Maybe there is no right or wrong answer here. At least I now have you thinking in the right direction. But remember these factors: 1. Quality 2. Fits the need 3. Fits the décor 4. Maintenance 5. Safety and 6. Price . If you take the time to evaluate all of these factors, I know you will make a more informed purchase and be much happier with your purchases. You now have the power to choose. Enjoy your choices.

Clyde Sloan has lived in the Houston, Texas area for nearly thirty five years. He has seized many opportunities to learn and experience cultural foods the East Texas region has to offer. With over 30 years experience in the food industry, Clyde certainly understands the importance of food preparation and most definitely presentation. Clyde began his entrepreneurial endeavors ten years ago. He founded a in-home dinning service business simply called "Dinning in with Clyde." This service consisted of a full five course dinner prepared right in your own kitchen and served directly from the stove to you and your guests. He also introduced his "E-STORE" which offers a variety of kitchen products such as: quality appliances, flatware, dinnerware, cookware, cutlery and much more. In addition, his website provides kitchen hints and tips that are helpful when cooking or baking. Visit www.kitchenappliancesnmore and learn the twenty ways to fold a napkin, how to set a formal table, and how to remove twenty five different stains from cloth napkins and table covers.

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Cooking What You Need To Know

Writen by David Owenforth

From ancient times till the nineteenth century cooking was basically a survival skill. The nineteenth century marked the division of cooking into two main categories.

The two branches were defined by the French, were there is 'normale cuisine' which means home cooking, and 'haute cuisine', which is cooking conceived like an artform. The major difference between the two branches is that one form should be considered as practical cooking while the other is more like cooking with a view to demonstrating skill.

The boundary between ~normale cuisine~ and ~haute cuisine~ gets thinner and thinner over time. New professional kitchen equipment and more information about cooking allow people to perform like chefs at home.

Haute cuisine cooking gathers different techniques and ingredients together in an artform. Haute cuisine thrives to gather as many aromas and subtle variations as possible to let our taste buds discover the variations of even the most ordinarily food. Color is also an important factor in this type of cooking.

While cooking was mainly a means to survive, food cooking techniques were simple ~ roasting by the fire, or wrapping in leaves to steam. The first revolution in cooking took place twelve thousand years ago, when pottery was invented.

Pottery opened the door to new cooking techniques like stewing, boiling, and frying. Actually, the heart of modern cooking is the combination of these simple techniques.

Historically, the three most important cooking styles are Italian, Chinese, and French. The oldest is Chinese. Its most popular equipment is the wok, which is a special frying pan, where food is prepared fast and effectively. Food ingredients circulate permanently inside the wok. Its design also allows to fully utilize the heat.

Chinese cuisine chops ingredients in small pieces. On one hand, this saves fuel, which is a scarce commodity, and on the other ~ since maximum surface of the ingredient is exposed to heat, dishes are prepared in no time at all.

Chinese food is considered light and fresh. Sauces and various flavors and aromas help to fine-tune the taste of Chinese food. Chinese dishes are light and fresh and Chinese restaurants are very popular internationally.

Because fuel was also a rare resource in Italy, Italian cooking, similarly to Chinese, relies on the fast and efficient exposure of ingredients to heat. The main ingredient of Italian cuisine is pasta, to which small pieces of meat, rice, corn, and tomatoes are added.

In the beginning, French cuisine involved too many spices and was heavy. This was changed by Catherine de M~dici, a French Queen, born in Italy. In 1534 she came to France, together with a crowd of Florentine chefs and bakers. They introduced new equipment that revolutionized French cooking and set new standards all over Western Europe.

Today it is very different. We can expect to find everything mentioned above and much more besides in most cities in the developed world. When next you find yourself spoilt for choice, think of those earlier gourmets who would be amazed at your good fortune!

David Owenforth is the Operator of U Love Cooking. This site has an array of info especially for the cooking enthusiast. You will find great articles and resources. Why not subscribe to our free newsletter? For all the cooking information you want, go to: http://www.ulovecooking.com

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The Right Grill For Your Barbecue

Writen by Jerry Powell

Barbecue is a mix of talents. There is the choice of meat (or in some cases vegetables), the creation and choice of sauce, and of course the flame. Once the components are gathered together, then the real talent starts with the maintenance of the flame, smoke, turnings and sauce applications.

We are going to focus on the flame, and the types of flame sources for our barbecue. There are basically three main sources in use today: Wood, Charcoal, and Natural gas or propane.

Natural gas and propane

Gas grills are easy to light. The heat is easy to control (via knob-controlled gas valves on the burners), so the outcome is very predictable. They result in a very consistent and tasty result, although some charcoal purists argue it lacks the flavors available only from cooking with charcoal. Advocates of gas grills claim that gas cooking lets you "taste the meat, not the heat" because it is claimed that charcoal grills may deposit traces of coal tar on the food. Many grills are equipped with thermometers, further simplifying the barbecuing experience. However propane and natural gas produce a "wet" heat that can change the texture of foods cooked over such fuels.

Gas grills are significantly more expensive due to their added complexity, and higher heat. They are also considered much cleaner as they do not result in ashes (which must be disposed of) and also in terms of air pollution. Proper maintenance may further help reduce pollution.

Charcoal

This generally begins with purchasing a bag of processed charcoal briquettes. A charcoal chimney starter is a traditional (but generally underused) method for getting a consistent heat from your coals. Alternatively, they can be lit in a pyramid directly inside the charcoal grill after presoaking with lighter fluid.

After all coals are ashed-over (generally 15-25 minutes), they are spread around the perimeter of the grill, and the meat is placed in the center for indirect cooking. For additional flavor and attractive appearance, thicker cuts of meat may optionally be seared over direct heat (outer perimeter of grill) prior to indirect cooking in the center. Water-soaked wood chips (such as mesquite, hickory, or fruit trees) are often added atop the coals for an extra smoky flavor. The temperature of the grill is controlled by the amount and distribution of coal within the grill and through careful venting.

An alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal but unlike briquettes it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who fear that artificial binders may be used to hold briquettes in their shape.

Wood

The choice and combination of woods burned result in different flavors imparted to the meat. Different types of wood burn at different temperatures. The heat also varies by the amount of wood and controlling the rate of burn through careful venting.

The type of wood chosen is really what sets this method apart from the others. This is where the gourmet can really experiment. Let's go through some of the woods available to get a feel for the differences we can expect.

Golden Birch is very delicate & slightly sweet, typically used with fish, pork, lamb, goat, poultry, and light-meat game birds. As a smoke source Golden birch would be used to smoke Salmon.

Wild Apple is slightly sweet with a fruity smoke flavor. Used mainly for beef, poultry, game birds, and pork (particularly hams).

Sugar Maple has a mild smoky, sweet flavor. Good with lamb, goat, pork, poultry, cheese, vegetables and small game birds.

White Cedar has a fine light smoke, and doesn't add much in the way of other flavors. Ideal for cooking fish, beef, and pork.

Wild Black Cherry, is hard to get a hold of but offers a distinctively sweet and fruity smoke. Great with beef, poultry & game birds.

Jerry Powell is the Owner of a Popular site Know as Gourmet911.com. As you can see from our name, we are here to help you learn more about different kinds of Gourmet food and Wines, Coffees from all around the world. http://www.gourmet911.com

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Crockpot Cooking Safety Tips

Writen by Tony Buel

Although I have never had a bad experience with my crockpot (and I'm sure you won't either), there are a few safety measures you need to follow to ensure food safety. Some of them are pretty basic and common sense and you are probably doing them already. But it never hurts to go over them and to just continue to be aware of the importance proper food handling and preparation techniques.

Always start clean, a clean cooker, clean utensils, a clean work area. And wash your hands before and during food preparation.

Be sure to handle ingredients carefully. Since slow cookers can take a while to get to temperatures hot enough to kill off bacteria, it is imperative to keep the ingredients constantly refrigerated prior to food preparation. Remember that bacteria multiply on food quickly at room temperature. Therefore perishable foods should remain refrigerated until you need them.

Defrost your meats and poultry prior to putting them in your slow cooker. This helps the crockpot achieve proper cooking temperature faster, eliminating the possibility of bacteria growth on your food.

Cutting food into smaller chunks helps to ensure that the food is cooked thoroughly. For example, don't cook large pieces of meat such as a whole chicken in the slow cooker. Doing this increases the opportunity for bacterial growth because it takes a longer time to get to proper cooking temperature. Meats and vegetables can be cut up in advance but make sure you store them separately in covered containers.

Keep the lid on. Experts say that removing the lid can add 20 minutes to the cooking time! This is because it takes that long to re-generate the lost heat and steam. Remove it only to stir the food or check for doneness.

Since vegetables cook slower than meat, place the vegetables on the bottom. Then add the meat and cover the food with your broth, sauce, or water.

If possible, set the slow cooker setting on high for the first hour of cooking to get the food warmed up quickly. Then switch it to low for the rest of the day. If it is not possible, the Food Safety and Inspection Service says it is still safe to cook foods on low for the entire time, since the temperatures stay hot enough for long enough to prevent any bacterial growth on the food.

If you are away during the entire slow-cooking process and you know that there has been a power outage, don't take any chances. Throw the food out. Although it may look done, it could also be unsafe for consumption. You can know if there was a power outage by the time flashing on your other appliances such as microwave or VCR.

If you are home during a power outage, complete the cooking another way -gas stove, etc.

A food thermometer can be used to test for 'doneness' on your meat and poultry to make sure they have reached a safe internal temperature: Poultry - 170 deg for chicken breast - 180 deg for chicken thigh Ground Meat- 160 deg Roasts -145 degrees (medium rare) -160 degrees (medium) -170 degrees (well done)

Casseroles -165 degrees Stuffing - 165 degrees Soups - 165 degrees

And when it comes to leftovers, make sure you refrigerate them within two hours after cooking is finished. Store them in shallow covered containers.

It is not recommended that you use a slow cooker to reheat these leftovers.

These tips should give you the added confidence that any food you have prepared is safe and hopefully delicious!

Copyright 2006 Tony Buel

Tony has been working diligently to provide free cooking related resources for the chef in all of us. His website is full of Easy Crockpot Recipes and is a labor of love which provides delicious and easy to make crockpot recipes as well as related tips and advice. Stop by any time! Browse through our list of recipes at http://www.my-crockpot-recipes.com.

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When To Use High Heat On Your Barbeque

Writen by Richard Cussons

While some people really seem to have a knack for barbequing – always grilling up a perfect meal – for the rest of us, it is something that must be learned, not something that just comes naturally. Believe it or not, there is technique involved. It's not just a matter of following your cooking instincts.

One of the main secrets of knowing exactly how to make a beautiful, tasty meal every time is knowing how and when to use high heat or very hot coals.

Though you may have heard the term "seal in the juices" when it came to barbequing, you may even have tried some techniques every now and then, but unless you're doing it properly, you won't be getting it right. For the best results, many barbeque chefs cook vegetables and medium-rare steaks by first using a high heat in order to sear the outside of the food and seal both the juices and the flavors inside.

Though this technique is good for foods that you don't want to cook thoroughly, it shouldn't be overused. If you're cooking a meat such as hamburgers or pork ribs, they must be cooked all the way through in order to avoid bacterial contamination. Therefore, searing them to seal in the juices doesn't do anything but give you dry, or charred food.

This can be explained by understanding the way that meat cooks on a barbeque. As it is heated, the cells and the fibers of the meat will tighten, squeezing out much of the juices. Therefore, if you're only cooking a meat partially, searing it will help to seal in the juices by quickly cooking the outer layers of the food. However, if you should leave the food on this high heat, the inner layers will cook too quickly, vaporizing all of your precious and tasty juices. Try the technique a few times until you get it right. Pay attention to what you're doing, so that when you do accomplish the right technique, you know how to repeat it.

When you are using high heat, the rule of thumb is to cook on each side for a maximum of five minutes (a total of ten minutes). After ten minutes, anything that you're cooking should be moved aside to a medium heat so that it can finish cooking at that lower temperature.

There are many ways to recognize how hot your fire really is, to make sure that it's always perfect for any kind of food that you're cooking on your barbeque. One of the most common tests is simply to hold your hand a couple of inches away from the grill. If you're only able to keep it there for about a second, your grill is at a high heat (that is, over 600ºF). If you're able to hold your hand there fore a few seconds, it's at a medium heat (around 400ºF). At a lower heat, you'll be able to hold your hand there for over five seconds.

Remember, when it comes to high heat, practice makes perfect, and the perfect is well worth the practice!

Richard Cussons is a prolific and diverse writer. You can find out more about the origins of barbecues at Barbeque Grills Expert

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Slashing Grocery Bills

Writen by Rachel Paxton

Even the thought of spending a lot of time tracking grocery prices from store to store gives me a headache. I know a lot of people who keep detailed notes of every grocery item they regularly purchase and routinely note the price fluctuations at the grocery stores they frequent.

I used to not pay attention to grocery prices much at all. I have never been one to spend excessively, and have always been pretty good about only getting what's on my shopping list (a necessity!), but it took me awhile to realize that I could save some extra money if I started paying a little more attention to grocery price variations.

I recognize the fact that some people need to reduce their monthly bills as much as possible, and how necessary it is for some to spend as little as possible on groceries, especially if you have a lot of mouths to feed. Although we have no money leftover at the end of the month, so to speak, I never tried to drastically reduce our grocery bill until quite by accident I discovered that if I spent less on groceries, I would have more money to spend on other things! That's when I really started to change my ways. You'll find that my approach to being frugal-minded is not as drastic as some, but I consider myself to be a person who saves money when I can, and have made it a personal challenge to not spend money I don't have to. If you follow my advice, you will definitely see a reduction in your grocery bill.

Like I mentioned previously, I have always made a list before going to the grocery store. Every Saturday or Sunday I sit down and figure out what to serve for dinner every night for the next week. This list also includes snack ideas and lunch menus for my daughter. Every Wednesday I glance through the coupons in the local newspaper and make a mental note of what's on sale and where. Remember, just because something's on sale doesn't mean you need it. Stick only to things you would have bought anyway. If I notice chicken, hamburger, or pork chops are on sale, for example, I might alter my menu to include one of these items.

I decide which store to shop at based on my findings in the advertisements. I usually don't go to more than one store unless one store is having a particularly good deal not found anywhere else. The grocery stores in our area are usually pretty competitive with each other; consequently, their sale prices are fairly predictable.

I have never been one to stock up much, due to limited freezer and pantry space, but I recently realized the value of buying a lot of one item on sale. I usually avoid our neighborhood market because it is a small store and often overpriced, but they finally caught on to the idea of having specials to draw people in. One day I noticed they had 5-lb. chubs of lean hamburger on sale for .69 a pound! I couldn't believe it. I initially bought 2 chubs, and then a few days later couldn't resist going back to get 2 more. I divided them into 1 lb. portions (20 lb. altogether!), wrapped them in foil, and stuck them in the freezer. I was psyched. That same weekend I found an unbelievable deal on pork chops and chicken breasts at another grocery store. I bought several packages of those also. I spent probably $40 to $50 on meat that week, but it lasted for months! I was hooked...I knew I had to start stocking up more when I could. It didn't make sense not to. My freezer was packed to overflowing.

Just this last week I was lamenting the .89 per can price of tuna and wishing I had stocked up more than I had. Tonight on my way home from dropping off my daughter at her bible class, I stopped at the neighborhood market to get some pretzels (1 1/2 pounds for $1.29!) and just happened to notice their Starkist tuna was .59 per can with no limit! I couldn't believe my luck and stocked up again. I also bought another bag of pretzels because my husband and daughter are trying to wean themselves from Doritos, which I'm trying to help with in any way I can!

Anyway, you get the idea. You may not see big changes at first, but if you start stocking up here and there, you will see your grocery bills getting lower and lower. You may find you start spending that little bit of extra money somewhere else, but at least you have the choice to decide where you want that money to go. Don't feel like you have to spend a lot of money on groceries--I'm living proof that you don't have to!

Originally published at Suite 101. Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For recipes, tips to organize your home, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com

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All About Meat Fondue

Writen by Sara Gray

Having a Fondue party isn't as hard as it sounds - even if you've never done it before. Meat fondue, also known as oil fondue is a method of cooking all kinds of meats, poultry, and seafood in a pot of heated oil. First, let's talk about meat fondue recipes and fondue pots and what you need to know about each.

Each person participating in a fondue party, cooks his or her meat by placing a little portion or chunk on the end of a long fondue fork and placing it inside the pot of oil to cook. The oil starts to bubble when the meat is placed in the pot. This is normal! You want this to happen. It means you have your temperature hot enough. Most fondue pots com with instructions on how hot to heat the oil when making meat fondue.

When the meat has finished cooking in the oil, place it on a small plate where you can then dip each piece of cooked meat into previously prepared sauces. There are SO many different sauces to choose from. The Easy Appetizer Recipes Web site has lots of great choices for fondue dipping sauces. Meat fondue recipes can also be prepared as a broth fondue, replacing the oil with your favorite broth - chicken, vegetable, or beef to name a few.

Below, I've provided a description of fondue pots and what you'll need to get started.

First, it's a really fun and easy way to entertain a good group of friends, or family. With fondue cooking, everything can be done ahead of time and your guests cook their own food! How easy is that?

Oil fondue is used for cooking meats such as beef, lamb, chicken, fish, and seafood. The great thing is, you can do oil fondue as either an appetizer or as a main entree.

Second, you need a good and reliable cooking unit. With meat fondue recipes, the pot needs to be one that keeps the oil hot and is safe to use at your table. There are a wide range of fondue pots in a variety of styles. Some are complete sets including fondue condiment sets and special fondue plates and forks, as well as burner, stand, metal pot, and a tray to protect the table and catch spatters.

Other types of fondue pots and sets will require you to buy each item separately. But that has its advantages in that you get to create your own customized fondue set in the colors you want and the accessories that you want to use.

Here's a little bit about Fondue pots: They are made specifically for a range of different purposes. Stainless steel, aluminum, copper and silver plate or sterling silver pots are generally used for oil and meat fondue recipes where enamel-coated cast iron or ceramic pots are used for cheese or chocolate fondues. In today's market, you can also find non-stick coated fondue pots that make cleaning not such a boring chore.

With the wide variety of pots and cooking units also comes with a wide variety of price ranges - from very inexpensive to costly. The thing to look for, in my opinion, is the sturdiness in the construction of the pot. If you are looking for and all-purpose container that can be used for more than oil fondue, make sure the unit has the capability of being able to adjust the heat source.

Fondue Bourguignonne is a traditional and delicious meat fondue recipe. The pan best used for this recipe is wider at the base and curves in at the top. Why? Because it eliminates some of the spattering that occurs when raw meat hits the hot oil and the shape helps to hold the heat. Most bourguignonne pots are are 1 1/2 to 2-quart capacity. Check out the Easy Appetizer Recipes Website for the Fondue Bourguignonne recipe.

What if you don't have a fondue pot or don't want to spend the money on one? You can always improvise with any good heating unit that burns denatured alcohol, canned heat, or butane. The container for the oil could be any saucepan or chaffing dish. It must be one that is at least 3 1/2 inches deep and not more than about 8 inches in diameter. If it has straight sides and possibly curves inward at the top, even better. Like the bourguignonne pan, it reduces splatters and keeps the heat.

Some other items used with fondue pots include fondue forks either in the form of bamboo skewers or metal forks with colored ends. Some people like to buy little special fondue plates to hold the different fondue dipping sauces. They come in a wide range of materials, sizes, colors, shapes and of course, price ranges.

Once you have your fondue set and know what recipe you want to make, all that's left to do is invite your guests and have a great night together.

You'll find lots of great fondue recipes on the Easy Appetizer Recipe Website (see the info below)

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.

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How To Choose A Quality Cookware Set

Writen by Sharon Chennault

If you are considering purchasing new cookware, you probably are wondering how to make the most sensible purchase and still get all the pieces and features you need. Price is always a major factor in deciding which cookware set is right for you. Choosing the perfect cookware set involves much more than color and the availability of nifty glass lids that you can see through. If you are a serious cook, or simply want the best deal for the price, you will need to be more practical in making your decision.

The main factor in choosing cookware is the material from which it is made. Copper is very expensive, but conducts heat better than any other material. Heat conduction allows your food to cook evenly. You will undoubtedly find cookware that is constructed from stainless steel with a copper reinforced bottom. The problem with this type of cookware is that the bottom of the food will cook faster than the rest, making it very difficult to avoiding burning and/or scorching your food. Braising is out of the question in a stainless steel pan with a copper reinforced bottom.

You need cookware that allows heat to be distributed evenly. You are probably very familiar with pans that have hot spots. Hot spots are places in the pan where the food cooks disproportionately faster than in the rest of the pan. Cookware with even heat distribution is imperative if you are serious about the food you cook. The problem with copper, cast iron, and aluminum cookware is that certain foods will absorb a metal taste and color from the pans, not to mention you will ingest some of the metal that is transferred to the food. Copper will scratch and discolors easily, but every cook should have at least one copper bowl for beating egg whites. Copper bowls will allow you to beat eggs whites to their maximum volume.

Aluminum is inexpensive, but as mentioned before, will react with certain foods in an unfavorable manner. Aluminum wears down quickly, although there are anodized pans that will cut down on reactivity and increase durability. If you opt for aluminum cookware, anodized is the best choice. Cast iron is good for searing steaks and a few other specialized cooking tasks, but you must keep your cast iron cookware seasoned to avoid sticking and pitting of the pan.

The fact is that there is no perfect cookware. Each has its own benefits and drawbacks. Stainless steel is probably the best compromise. Stainless steel is in the middle price range and heat conductivity. It is durable and cleans easily and will not react with any type of food you cook. Another good choice is stainless steel with an aluminum insert that goes all the way up the sides of the pan.

The conclusion would seem to be that in order to get a good set of cookware, you will have to spend some money, but it is not necessary to get the most expensive type. A good stainless steel cookware set with a few special pieces such as a non-stick frying pan, a copper bowl, and any other extras you desire will be your best choice.

This article has been provided courtesy of Kitchen Junkie. Kitchen Junkie offers great kitchen articles available for reprint and other tools to help you get the best bargain on kitchen appliances and more.

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Dumplings My Deepest Culinary Secret

Writen by John T Jones, Ph.D.

When I was a boy I had two neighbors vying for my affection. One was Mrs. Matthews from Germany. The other was Mrs. Mullins who was from Sweden. These two ladies had the common habit of running out into the road whenever a horse passed by. They would be out there with their bucket and shovel collecting what we called horse—

Manure is what they called it. They put it on their flowers and vegetables and all that.

These two liked to feed me. Although I have been to Germany many times, I never had a bad meal there. However, Mrs. Matthews was an exception. I especially didn't like her cookies. My mother told me it was because I wasn't use to anise. I told my mother that I had never heard her swear before but she explained that anise is a spice, and I might add, a foul tasting spice.

Two of my sons lived in Germany for a couple of years, but twenty years apart. They said that the cooking is better in some areas than others. Since I spent my time mainly in the areas of Munich and Nuremberg, I never had less than wonderful food.

Now, Mrs. Mullins' little house had a gourmet kitchen. She made wonderful pies, but the thing I liked best were her dumplings.

Well, both of these sweet ladies are gone. I have never forgotten those dumplings and I have tried to trace that Swedish dumpling formula down for many years. I've taken dozens of recipes from cookbooks and off the Internet. I've made a mess of my wife's kitchen dozens of times trying to make those dumplings. I never could do it.

One day I had a pot of one of my famous soups brewing and I was ready to make the sub-standard dumplings I was good at. That day a fateful thing happened. In my refrigerator was a roll of biscuit dough. I knew that my dough was no better than the biscuit dough in my refrigerator. I said to myself why mess up the kitchen?

I hit the biscuit pack on the counter, pulled the tab, and VIOLA! I had dough. I pealed it off in small pieces and dropped it into the boiling soup. Ten minutes later, I put the lid on the pot and let it boil for another ten minutes. I had to admit: The dumplings from this store-bought doe were better than any dumplings I had made over the years.

I experimented with the different kinds of dough available down at Don's Market here in my town. I found that the texture of dumplings made from croissant dough were most like Mrs. Mullins, dumplings.

I like big dumplings like those Mrs. Mullins made so I no longer break up the dough. I just take the sections as they separate in the package and plunk them in the soup. It's ten minutes boiling without the lid. It's then ten minutes boiling with the lid. DON'T remove the lid, silly!

Now, I've found a way to create a reasonable dumpling with no kitchen mess. The dumplings are not as good as Mrs. Mullins' dumplings but they are suitable until I meet her in the afterlife where I'm sure she will have a pot of soup and dumplings on for me when I go through that tunnel of light. (I''m equally sure that Mrs. Matthews will be there too with her broom!)

A couple of days ago I was making one of my famous soups when I picked up a roll of cinnamon roll dough in my hand. I decided, NO! What would I do with the frosting in the container? I mustn't waste frosting. I grabbed a roll of baking powder biscuit dough and made the dumplings.

But that Cinnamon dough has me in a thimwiggle. I've just go to try it! It may be the secret to Mrs. Mullins wonderfully delicious Swedish dumplings. I remember that they were not bitter.

Now I plead with you ladies that are descended from Swedish immigrants. Dig into the basement and attic and find me that wonderful recipe. When you find it e-mail it to me at the address below. Now to earn my dumplings from Mrs. Mullins, I cut her kindling and filled her coal buckets. If you send me the recipe, I'll be right over!

Copyright©John T. Jones, Ph.D. 2008

John T. Jones, Ph.D. (tjbooks@hotmail.com)is a retired R&D engineer and VP of a Fortune 500 company. He is author of detective & western novels, nonfiction (business, scientific, engineering), poetry, etc. Former editor of international trade magazine. Jones is Executive Representative of International Wealth Success.

More info: http://www.tjbooks.com

Business web site: http://www.bookfindhelp.com (IWS wealth-success books and kits and business newsletters / TopFlight flagpoles)

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Do You Own An Aga Or Rayburn Cooker

Writen by Rodney Heaton

The Cooker-rail....

This is a novel way of increasing the drying area for people who like to dry delicate hand washed items of clothing from their range cooker.

It consists of Hi-tech glass filled injection moulded end pieces pressed firmly on to a high quality stainless steel tube, the mouldings designed in such a way as to clip on to the existing hand rail of the cooker. The design has been evolved from the making of numerous wooden models, and having these evaluated by Friends who used them over a period of a few months.

It is neat and tidy, and looks as though it came supplied with the cooker. A second rail can be clipped on to the first, giving further hanging space, and the combined rails fold upward and forward towards the cooker front to leave access to the hob lids and the oven fronts.

It is very important that the openings to the burner chamber be completely free, and hanging any clothing on our rail ensures that this is complied with.

As cooker models have slightly altered over the years, the manufacturer makes the cooker-rail up to your exact dimensions,and requires an accurate measurement of the distance between the mounting brackets with carry the existing hand rail.

The cooker-rail only fits cookers with one inch diameter hand rails.

Rodney Heaton

http://www.Cooker-rail.com

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Great Ideas For A Romantic Dinner

Writen by Ron Zvagelsky

Setting the mood for your romantic dinner is an important thing. If your dining table is usually well lighted, you can make the place sensual by using candlelight instead. Place two candles on high holders and place them at both ends of the table. Flowers can also add color to your ordinary table and sets the right mood. Scents play a huge role at romantic dinners – bringing in a wave of seduction and relaxation. Some recommended scents are lavender, mandarin, jasmine, vanilla and rosewood.

After you have set the mood, here comes the hard part – cooking dinner. No, you can't buy a complete meal and have it delivered to your place – that would take away from the romantic message you are trying to convey. Cooking the dinner all by yourself would send the message to your partner that he or she is special because you actually took the time and effort to prepare dinner and to make the evening extra special for them.

You should have a complete menu set for dinner, which includes beverage, appetizer, salad, an entrée, and dessert. Here are a couple of suggestions to include in your list.

Beverages
Here's your chance to buy that favorite champagne or wine. If you have an idea of your partner's favorite drink, then get that one as well. The objective is not to get drunk, so you can even opt to have some non-alcoholic fruit drinks as well.

Appetizer
Anything with cheese is a good appetizer. Small helpings of seafoods like shrimps are also recommended. It actually just boils down to the presentation of the food – a dash of red hues like tomatoes or red bell pepper can jazz up a simple appetizer and can go a long way.

Salads
There are hundreds of salad recipes you can choose from. Try not to be overly experimental with your salads and go with the norms like green salads, mixed vegetables and the like. It would look nice if you can place your salads in "fruit" plates like the outer layer of avocados, papayas or coconuts.

Main Entrée
You can cook something new for your main dish. You can turn the usual chicken and pasta into something special by adding a different sauce or spice. Observe what your date usually get when you dine out and try to prepare his or her favorite restaurant dish.

Desserts
Strawberries and cherries topped with chocolate chunks is a good idea for a dessert. You can also bake simple cookies or cakes with red embellishments.

Preparing a romantic dinner can turn out to be quite pricey, but then again, it's not something that you do everyday. Making this kind of effort can really add spice to your relationship and will leave a long lasting impression on your date.

Ron Zvagelsky has a degree in Business Administration from the University of Southern California. He graduated Magna Cum Laude in May 2006. He is currently the Chief Executive Officer of PlanJam – where you can find romantic date ideas and then plan a date.

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Weber Grills Reviewed Quality That Lasts

Writen by Jeremy Hier

Barbecuing has long been a favorite pastime for many and the grills people are buying have only become bigger and better as the years go by. But, with so many grills to choose from, how do consumers know which company produces the best? Well, the Weber Grill company has proven itself to be one of the greatest choices when purchasing gas, smoke and charcoal grills. Not only are their products top of the line, but they're made with quality materials and are complete with the latest and greatest inventions in grilling. So, when you buy a Weber grill, you know without a doubt that it will stand the test of time and that it will cook up fantastic food that will leave your neighbors in awe. What could be better than that?

When choosing which type of Weber grill is right for you, first decide if a gas, charcoal or smoke grill will fit best into your lifestyle. Charcoal grills are known for their convenience and for that great flavor they add to your food. Gas grills are great for backyards and for the family that loves to barbecue. Smoke grills are renowned for the unmistakable taste they infuse meat, vegetables and potatoes with. Whatever you want and expect from a grill, Weber has it. But, if you want to know some of the absolute best grills Weber makes, look no further than this article.

The Award for Top Gas Grill Goes To:

Weber Genesis Silver B Premium (LP) Grill

This is the best grill for backyard barbecues, parties or just for an everyday dinner! No matter if you're cooking corn on the cob, steak or hamburgers, your food will turn out perfectly every single time. This Weber grill is the top choice for those looking to invest in a grill that will last for life! Take a look at all it has to offer:

3 individually adjustable stainless steel burners

3 tool holders

Drip pan

Warming rack (At long last you can keep your food warm while it's waiting to be served)

Fuel gage

Wheels that are all-terrain and all-weather. You can wheel this grill anywhere and not have to worry about rocks, pebbles or grass making it hard for you.

Storage! What grilling connoisseur hasn't wanted more space and storage around their grill at one time or another? The Weber Genesis has three areas for you to place your seasonings, meat or tools as well as plentiful storage below.

Easy cleaning

All in all, the Weber Genesis is the best gas grill on the market right now. It goes for around $420 but it's worth every penny.

The Award for Best Charcoal Grill Goes To:

Weber Performer

Charcoal grills are a favorite of many, and the best one in the Weber line is the Weber Performer. Charcoal Weber grills cook up hotter, allow you to burn wood and light up with fire. Granted, they do require a little bit more attention and time than others and are a little messier, but the flavor cannot be beat. So, if a charcoal grill is for you, check out the advantages of purchasing the Performer.

Push button igniter

22.5 inch diameter cooking area

Dual-Purpose thermometer for perfectly cooked food every time

Bottom storage

All-weather wheels that are crack proof Weber Cookbook included One-Touch Cleaning System Heavy Duty Steel Cart This Weber Grill is ideal for those who love to barbecue and enjoy the aroma and taste of charcoal. The range for this grill is between $349-400

The Award for Best Smoke Grill Goes To: Weber Smokey Mountain Cooker Smoker 2820 The top smoker by Weber is the Smokey Mountain Cooker 2820. This Weber grill will last for years and will provide all of that amazing flavor you have come to expect from a smoke grill. Beginners and barbecuing professionals both will be able to fully enjoy the benefits of this grill because it works equally well for apartment renters and home owners. Easy to assemble Easy to clean Compact and easy to maneuver Fits large amount of food despite its size Weber grill cookbook Individually controlled vents Rust-resistant fuel door Heavy duty Vinyl cover This may be the cheapest of the Weber grills reviewed so far, but that doesn't mean the quality suffered for the sake of a lower price. On the contrary, the review for this grill is very positive and the price gives it even higher marks. You'll pay only $190-200 for this top-notch grill.

After you've decided which Weber grill will work best for you, it will be time to decide on all the extras you will be presented with. You will be offered all the add-ons, like brushes, basters and even talking thermometers. But, the top choice for an extra has to be the electric rotisserie. Not only is this a fun addition to any grill, it's also a must-have for the seasoned professional. It will add something new to the everyday barbecue grill and will enable you to roast hamburgers and hot dogs. So, take a look at the rotisserie's highlights and see how great it is for yourself!

Weber Basket Rotisserie, Electric 9891

High quality electric motor

Basket is made out of plated carbon steel

Easy to use

Fits most Weber grills

The Weber Basket Rotisserie, Electric 9891 will make your grill stand out and make your food more impressive than it already is. It's not the easiest to clean, but in the end, any effort on your part will have been worth it. Plan on spending $110-100 for this item.

Lastly, now that you have read a review on the best grills available, you can make an educated decision of your own. If you've used a charcoal, gas and smoke grill before, you probably have a pretty good idea which one you like the best. Some barbecue lovers will purchase a few different grills to match their moods, while others have only one that they are faithful to. So, no matter what grill suits you, make sure it's a Weber grill if you are looking for quality that will last for years to come.

Copyright © Jeremy Hier

PERMISSIONS TO REPUBLISH: This article may be republished in its entirety free of charge, electronically or in print, provided it appears with the included copyright and author's resource box with live website links.

Jeremy Hier is the Business Manager and Webmaster of http://www.gas-grills-4u.com

Shannon Willoby is a 25 year old freelance writer living in Phoenix, Arizona. She likes to offer her advice and tips to consumers looking to purchase http://www.gas-grills-4u.com/natural-gas-grills.htm and http://www.gas-grills-4u.com/electric-grill.htm

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Fun Cake Toppers Bring Your Cakes To Life

Writen by Mike Dougherty

Candles aren't the only thing you can put on your cake.

You're going to want someone to take lots of pictures and shoot lots of video when you bring out your special cake because cake toppers magically bring your cakes to life with colorful and reusable pieces that will make your birthday child very happy.

Imagine bringing out your cake and having everyone wanting to get a closer look at the fun decorations.

Available for a variety of party themes from Curious George to Tinker Bell, cake toppers are a wonderful way to add that special 3D touch to your cake.

Animated fun

Many cake toppers have movable parts that animate your cake presentation. This makes for even more fun because your child can play with their toppers after the party, or use them as collectibles.

A must for theme birthday parties

If you're having a theme party, cake toppers add so much more because the theme of your party is right on top of your special cake.

For your train birthday cake you can find a topper that includes a wind-up train engine that runs on a small set of tracks right on top of your cake. For a Curious George birthday cake, George lays in a hammock that swings freely between two palm trees. And for a Bob the Builder birthday cake you can have Much the Dump Truck digging up frosting.

Decorating your cake with toppers is creative fun. For more information and a large selection, just follow the link at the bottom of this article. Here is just a very small example of cake toppers that are available.

Barbie Cake

Batman

Care Bears Cake

Dora the Explorer

Pirates Cake

Rubber Ducky

Star Wars Cake

It's easy with cake toppers

If you don't have time to bake a cake from scratch, just pick up a cake at your favorite bakery, then pick up a cake topper at an online party supply store and watch your cake come to life. And remember, toppers are reusable and can be used as toys, party favors or collectibles after your party is over.

Why give your birthday child a plain old round or square cake with nothing but candles on the top when you can easily bring your cake to life with a cake topper that matches your party theme and makes your cakes so much more fun.

So remember to get those cameras ready to capture the happy, surprised look on your child's face when they see their special cake for the first time, magically brought to life with colorful, fun cake toppers that can be used as toys or collectibles after your party.

Have fun!

Mike Dougherty "Grandpa Mike" has years worth of experience putting together successful birthday parties for his children and grandchildren. To learn more visit http://fun-kid-birthday-cakes.com/cake-toppers.html

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Cooking Tip For Onions And Garlic Nanas Secret To Great Flavor If You Know How

Writen by Robin Gai

Onions and garlic always add great flavor to most meals. But let me share with you a cooking technique on preparing them that will really enhance the flavor of your dishes. Your guests will rave about your cooking.

Many dishes call for onions and garlic in their recipes. You chop them up, saute them for 3 minutes and you are done. This is where, in my opinion, they miss the flavor boat.

When I was younger I would watch my husband's Italian Nana, cook spaghetti sauce and a number of other dishes and you know what she would do? She would always, finely chop the onion and slowly saute them in olive oil for about 35 to 40 minutes. It was a fairly slow process, because she would tend to the onions, stirring them frequently as they slowly cooked. Eventually the onion would cook down (to almost half of what she started with) and turn a nice golden brown.

When the onion was about done Nana would add fresh minced garlic and saute the whole mixture another 4 or 5 minutes. The aroma was wonderful. Her spaghetti sauce was incredible and this is why I believe her dishes were so delicious.

So I started using this technique every time I made a dish that called for onion and garlic. You know what? Every time I sauteed the onion slowly in olive oil my dishes were more flavorful. Special if you will.

So now I use this little technique every time I make spaghetti sauce, casseroles, beef stroganoff, taco soup and any other dish that calls for onion and garlic.

Once I made a Pampered Chef casserole with egg, zucchini, onion and garlic and used my little technique. Well let me tell you, that dish disappeared fast with many requests for the recipe. When I made this dish previously without using my onion technique the dish was nothing special.

So if you have the time, and I believe it is definitely worth it, try Nana's tip. One thing to keep in mind is that the onion cooks down to just about half of what you start with. So use double the amount of onion that the recipe calls for. Don't worry if it looks like way to much onion. Once it cooks down, the amount will be just right.

Again, here is all there is to it:

Finely chop up the amount of onion you will need. Pour olive oil into a frying pan. Be generous here. There is no set amount. Say 3 or 4 tablespoons for one onion. Turn the heat on to medium high. Add the onion stirring frequently, until it is reduced by 1/3 to 1/2. If the onion appears to be cooking too fast, turn the temperature down to low. Just make sure the onion doesn't burn.

When you think it's done, after 35 to 40 minutes, add the minced garlic and cook an additional 4 or 5 minutes. You are going to love the flavor.

Important

I am happy to have you republish this article on your website. However, you are not allowed to change any of the content and all links must remain active.

Robin Gai is a previous restaurateur and the webmaster of http://www.cooking-mexican-recipes.com. If you enjoy Mexican food be sure to stop by to find some delicious Mexican recipes. If you love chicken enchiladas visit http://cooking-mexican-recipes.com/chicken_enchilada_recipes.html

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Cut The Take Out

Writen by Lisa Paterson

A long hard day at work. You get home and need dinner. Nothing in the fridge, nothing in the cupboard. Take-out again. The wallet just won't comply much longer.

Re-wind.

A long hard day at work (sorry can't help with that one). You get home and mmmm, what is that aroma? Dinner! Smells delicious, your mouth is watering.

And no you didn't go to the wrong home and no you are not dreaming. You arranged all this, in a few minutes this morning.

What I won the lotto and hired a personal chef?

Well no, not exactly – you got a Crock Pot. A Crock Pot? Yep, it's a cooker that cooks your food over a slow heat. Put it on in the morning and dinner is ready at night.

Don't think you've got time in the morning. Well you will be pleasantly surprised how quick it can be. Chuck in some veggies (frozen or pre-cut if really short on time), throw some meat on top, pour in a sauce, put on the lid and turn it on low. That's it.

It truly is that easy. And the aroma of dinner when you walk in the door at night, it is sensational – better than any take out.

Happy Crock Cooking
Lisa – "The Crock Cook"

Lisa "The Crock Cook" shares her wealth of practical Crock Pot Cooking knowledge and her Easy Crock Pot Recipes with you at http://www.a-crock-cook.com.

This is not just a collection of recipes. All the recipes are cooked by Lisa and husband Neil, and if they don't work or don't taste great they don't get printed.

Web Master: Please feel free to use this article (unmodified) on your website or in your ezine. Just ensure that my details and the live static link to www.a-crock-cook.com are maintained. Regards Lisa

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Easy Summer Grilling Success

Writen by Diane Watkins

Summer evenings are so beautiful, you just need to move outside. Clean off the grill and prepare to enjoy these long leisurely evenings. Here are some tips to be sure your next barbeque is a success!
1. Heat the grill. If using charcoal, allow plenty of time for the coals to reach the proper temperature and be tinged with ash. Spread the coals out in an even layer. You can make a double or triple layer on one side of the grill and a single layer on the other for better heat control.
2. A flavorful aromatic smoke adds to the aroma and penetrates the food to add a distinctive flavor. You can use wood chips that have been soaked in water and apply directly on top of the coals. Or pick fresh herbs from your garden such as rosemary, marjoram, thyme, bay leafs or oregano and lay onto the coals. Do not use green wood, or any wood that has been treated for use as lumber.
3. Lightly oil the grill surface or spray with Pam. Or oil the food lightly. Careful, too much oil will cause flare-ups.
4. Pre-heat the grill with the lid closed for 10 or 15 minutes. On charcoal grills, the coals should be glowing red with white ash forming, this can take a little longer.
5. Choose a good piece of meat. Meat that is higher in fat marbling will produce a juicer BBQ product. Much of the fat will cook away during cooking anyway. Excess fat on the outside of the meat should be trimmed, this fat does not help the moisture content of the food and will cause flare-ups.
6. Brush the food with a water or vinegar based marinade and place the meat or vegetables on the grill. Be careful not to overcrowd the food. Ideally meat should be marinated for 1 hour or more before grilling.
7. Use pieces of meat less than 1 – 2 inches thick. Grill on a hot grill and keep the lid down except when brushing with marinade, checking for doneness, etc.
8. Cook on one side for half the cooking time, then brush the top with additional marinade and turn to cook the other side. Avoid turning more than needed, as this can prevent caramelization.
9. Keep a spritzer bottle handy to help deal with flare-ups. If flare-ups occur, move the food to prevent burning. Usually, moving the food is enough to control the flare; however, your can spritz with a fine mist of water if needed.
10. Barbeque sauces usually contain a lot of sugar and will burn if applied too soon. Apply sauce as the food is almost ready to remove and cook only long enough to just set the sauce- 10 minutes or less.
11. Use a meat thermometer to check doneness. Avoid pricking the meat unnecessarily as juices will drain away.
12. Enjoy!

Diane Watkins is a traditional style southern cook. She offers tips and recipes at her website http://www.easysoutherncooking.com

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Tips For Good Stock

Writen by Susan Carey

There are a few basic rules to remember when making stock. First, all the ingredients should be very fresh and of good quality. The stock should be simmered for several hours to give a well-flavored, full-bodied consistency.

Secondly, never allow a stock to boil rapidly as this will spoil the clarity of it. A long, slow simmer produces a much better result. The longer the stock is cooked, the better the flavor, as the liquid reduces during cooking which concentrates the taste and makes it more likely that the stock will gel.

Never add salt until you are actually using the stock, as cooking and reducing the stock will concentrate the flavor and you could end up with very salty stock.

Always use a pan with a tight-fitting lid to ensure that the liquid does not evaporate too much, but allow the stock to cool with the lid half on.

It is important to remove any excess fat from meat and bones before cooking to prevent the stock becoming greasy. Once the stock is cooked, leave it to cool, then refrigerate for a couple of hours, when any fat will settle on the surface. It may then be removed by skimming it off with a flat spoon. Alternatively, use absorbent kitchen paper to soak up the fat from the surface of the stock.

The finished stock should not be kept for more than 2 or 3 days in the refrigerator without reboiling for 10-15 minutes. The best thing to do is to make a large quantity of stock at one time and freeze it in ice cube trays or small containers so it is ready to hand when needed. When it has been made and strained, boil the stock hard to reduce and concentrate it before freezing so that it takes up less space in the freezer.

The author is a big fan of cooking recipes. Visit the following website for more info about health and cooking recipes.

http://www.101vegetarianrecipes.com http://www.desserts-recipes.com http://www.101cookingrecipes.com

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Pastry Without Tears

Writen by Noraini Maskuri

I may have a certificate in making pastry but I recommend this to those who think its laborious to produce pastry dough that literally can reduce you to tears (especially if you aint got the rolling machine at home). Layering effect is achieved through several rolling, and overnight stay in freezers, in addition to minding the foldings.

Tears no more! If you wish to be a quickie pastry-chef, let me share this with you, which I stumbled upon and have since tried several ways to enjoy pastries.

I am sure you know what is frozen prata? You can buy this at any Asian supermart, its an Indian pastry dough and its round, thats usually fried and eaten with curry. In supermarts, the pack comes in 5 pieces or 10 pieces,in some markets, even more, so cheap too. With these dough, you can produce puffs whether baked or fried, whether its curry puffs, tuna puffs, apple puffs, and a favourite filling of mine which has no name, mashed potato/eggs/onions.

Recipe 1 - Curry Puffs (Filling: Dice potatoes & boil. Add onions, curry powder, salt, minced meat if you like. Take a piece of prata dough, add filling on one side, and fold into semi-circle. Clip the edges manually with finger tips or use fork to press down but ensure there is eggwash underneath. Using the fork, poke some holes on the top to let out the air, and then eggwash to get that yellow effect after baking).

You can do this with tuna or any other fillings of your choice. Go with your tastebud. You can fry as well, but ensure that this is done over very low heat, and no need to egg-wash or poke holes.

Recipe 2 - My own filling with no name. (Boil potatoes and mash, add chopped onions, eggs, salt, pepper and mix well. Take 2 pieces of prata, load the filling on to one piece and use the other prata to cover it, clip the edge with fingers. Fry over low heat and turn the other side to ensure the filling is cooked properly. A useful tip is to not allow the frozen prata to defroze too much cos it can become limpy and hard to manage). Frozen prata is usually meant to be fried frozen, so not a problem.

Recipe 3 - Sweet filling (I havent tried this, but my training in pastry tells me, this should work well with the likes of apple strudel filling). Prata is traditionally a savoury, but it shouldnt stop you from trying it all.

The idea is, if you have always wished to produce pastry puffs, this is a nice alternative.

Good luck

Noraini Maskuri enjoys cooking and baking and has professional training in bakery. She owns a blog at: http://mycookery.com/blog

medical health hospital

Mouth Watering For A Juicy Hamburger

Writen by Ron Scott

I grew up in a little town back in Indiana along the Wabash River during the tumultuous 60s. West Lafayette was then, as it is now, the home of the Purdue Boilermakers.

The town is also home to an old fashioned, drive-in restaurant called the Triple XXX, located midway up the hill from the levy, a low lying area that separates most of the town from the river just five blocks east of the main Purdue campus. At least I think the restaurant is still there.

One might think the name a bit risque, but when I was growing up X was just another letter in the Greek alphabet so the restaurant was known back then as the "Tri Chi" not the Triple XXX..

Several years ago I was sitting at my desk reminiscing about my childhood when I recalled how great the hamburgers were there. The buns were buttered and toasted, of course, but that wasn't really what made them special. There was something about that hamburger that made my mouth water even as I recalled the experience.

Sitting back in my chair, I closed my eyes and recalled sitting on one of the aluminum, black leather topped stools along the left side of the horseshoe counter inside. There weren't any tables, the place wasn't large enough for that. Eyes closed, I looked to my left. There he was, the back of that anonymous, short order cook, standing a few feet away at the grill just below the big picture window facing the parking lot.

I was having an out of body experience that day, you know one of those amazing mental trips everyone occasionally takes to another time and place without the use of synthetic drugs. "I wonder what made these hamburgers so exceptional," I asked myself.

I recalled watching him closely, thinking to myself. "Could it be that it really wasn't hamburger they were using? Maybe they had a secret pact with Purdue's School of Agriculture to test some new sort of hormonalized meat product." Eyes still closed, I remember shaking my head and mumbling something barely coherent like "Nope, couldn't be that."

"Did he put seasonings on them? No, no, and no." That wasn't the answer either.

Then it struck me. After 40 years, I actually saw what I had failed to see when it was staring me right in the face. The burgers weren't red. They were white.

Driven by the desire to test the merit of my recollections, I quickly drove to the supermarket to pick up some hamburger and flour. An hour later, my tastebuds were reintroduced to the wonders of the Tri Chi burger. I'd succeeded in duplicating the hamburger of my early childhood.

I've experimented from time to time and discovered that the closest I can come to replicating the Tri Chi's recipe is to make sure that I use hamburger with at least a 10% fat content. The greater the fat content, the juicer the burger. Lean meat just doesn't cut it.

Second, it's imperative that the entire patty be covered with flour, not just the top and bottom but the sides as well. Flouring not only adds an incredible taste and texture, it keeps the burger juicy and hot.

Lastly, the hamburger has to be prepared on a flat grill on a medium heat setting. If you use high heat, you burn the flower and this creates a less than desirable taste. This recipe will not work on an open outdoor grill unless you use a flat baking sheet. I personally prefer cast iron.

I don't know if the Tri Chi actually prepared their hamburgers in this manner or for that matter still cooks them this way, but it makes an interesting story to tell my guests while I prepare my favorite short order dinner.

If you ever have a chance to visit the Tri Chi, watch the cook. If he's flouring the patties, I would love to know. If not, I guess I was just hallucinating which, as it turns out, is a good thing even if it is an early sign of dementia.

Ron Scott, medical health hospital

How To Cook A Tender Juicy Steak

Writen by Diane Watkins

You invest a lot of time and money into the steaks for a special occasion and when dinner time comes, they are tough. What happened? How can you cook steaks as tender as your favorite restaurant?

The first step to cooking a good steak is to choose the right grade of steak. The top quality beef is graded USDA Prime and commands top prices. USDA Prime grade meats are sold to the restaurant industry and specialty markets and are not as likely to be found at your local grocery chain. The next grade of beef is USDA Choice. USDA Choice is tender, flavorful and only slightly lower in quality than USDA Prime. The meat is well marbled with fat and will be tender and juicy when properly prepared. USDA Choice makes up about 70% of all graded beef and is readily available in your supermarket. USDA Good graded beef is an acceptable grade of beef that has only minimal marbling of fat. It is leaner, but may not be as tender as USDA Prime or Choice.

Next, look at the color and texture of the meat. A good steak should be firm to the touch, moist, and bright in color. It should be well marbled with thin streaks of white fat throughout and a thin crust of steak on the outside. In our fat conscious society, we tend to look for lean cuts of meat, but the thin streaks of white fat marbled throughout the meat are the key to a tender juicy steak.

The most tender and juicy steaks come from the sirloin, the short loin, and the rib. These steaks include the sirloin steaks, porterhouse steaks, t-bone steaks, rib steaks, delmonico steaks, and the filet mignons. Steaks containing bone will weigh more than those without, but the bone adds flavor to the steak.

Aging is a desirable process that intensifies the flavors and makes the meat more tender. Aged steaks are more expensive and usually only found in high end supermarkets and specialty markets. An aged steak is recognizable by its darker color.

Once you have purchased your steak, you can further increase the tenderness and juiciness by marinating it. Try a marinade made of ½ cup each good wine and olive oil mixed 2 Tablespoons of lemon juice or herb vinegar. Add any seasonings that you like such as garlic, freshly ground pepper, onion, or herbs. Place the steak in a ziplock bag, pour in enough marinade to just cover it, and refrigerate overnight. Marinating a steak like this will add flavor and tenderness. If you routinely store steak in the freezer before cooking, try pouring the marinade over the steak before freezing. The steak will marinate when thawing and be ready to cook.

There are meat tenderizers available to sprinkle onto your steak, and they certainly do tenderize the meat; however, meat tenderizers can sometimes over tenderize the meat, changing the texture of the meat into mush. If you should choose to go this route, do it carefully.

When ready to cook, slash through the outside fat layer on the steak in a few places to prevent curling, but do not cut into the meat. The more tender steak cuts can be broiled, grilled, or pan fried. Less tender cuts should be pan fried or slow braised. Steak should never be cooked in liquid. When pan broiling, use a very heavy skillet such as an iron skillet or griddle and heat the pan before adding the meat. The heavy metal will hold the heat for proper heat distribution and not cool down when the steak is added. A hot pan will quickly sear the outside, trapping the moisture inside.

When cooking, try to turn the steak only once. Cook the meat until browned on one side and half done, then turn and finish the other side. Turning too often will stew the meat rather than searing it and produce a less juicy steak. When the steak is done, remove from the pan and allow to rest for a few minutes before serving.

While the meat rests you can make a sauce with the pan drippings if desired. Use your favorite sauce, or fry mushrooms and onions in the pan. When nearly done, add a tablespoon each of butter and flour and cook until lightly browned. Add a splash of wine and loosen any bits that may be stuck to the bottom of the pan. Allow to cook until thick, taste and adjust seasonings, and serve over the steak. Enjoy!

Diane Watkins is a traditional style southern cook. She offers tips, recipes, and stories about growing up in the south at Easy Southern Cooking.

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Dry Rubs Not Just For Meat Anymore

Writen by Joe Johnson

When we hear the culinary term "dry rub", our minds tend to immediately imagine using it on a great steak or on ribs. But dry rubs offer so much more than just lending flavor and moistness to meats. Dry rubs are versatile enough to be used just about anywhere you want a kick of spice and flavor.

Here are a few of our favorite suggestions:

Next time you are making a sandwich, take a bit of your favorite dry rub and mix it with the mustard or mayonnaise. The boost in flavor will take your sandwich from ordinary to extraordinary!

When making a salad dressing, add a bit of dry rub to the mix to kick up the flavor.

Adding a little dry rub to your rice will give you aromatic seasoned rice, perfect with chicken! Dry rubs also work great when used to season casseroles.

Here's a tip for your next party...add some dry rub to your sour cream or yogurt, and voila, you have a great and extra easy dip. This also tastes great when used on baked potatoes!

Speaking of potatoes, sprinkle a spicy dry rub on your fries when they come fresh out of the fryer, and you'll have created your very own seasoned french fries.

Use dry rubs in your sauces to accentuate and accompany the dry rub used on the entree.

Sprinkle a dry rub on your popcorn instead of salt and you won't be disappointed.

Use your favorite chili mix instead of the jar stuff from the grocery store. Chili mixes tend to have a better variety of peppers and more flavor than your standard off the shelf chili powder. Use the mix anywhere you would normally use chili powder.

As you can see, dry rubs really do provide you with a lot of options. As we say at Caroline's Rub, you are only limited by your culinary imagination.

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

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The Best Pickle For A Bloody Mary

Writen by Bonita Anderson

In order to make a good bloody mary you need the right ingredients. There are probably a dozen or more ways to put together that favorite morning after drink. A lot of people refer to it as salad in a glass. Some of them do resemble salads with all the vegetables clinging to the edge of the glass. In my opinion a bloody mary can never have too many garnishes.

One local establishment in this community featured a free bloody mary happy hour every Sunday. Patrons were encouraged to bring their favorite bloody mary garnishes and the liquid was free for happy hour. People brought celery, cucumbers, pickles and a variety of vegetables. The pickles are my favorite. I have used my home made dill pickles for years.

I usually make pickles one of two ways, either fermented or processed. I decided to try a different method one year. I made them and brought them to the Sunday happy hour and announced the new pickle. I had not tasted them before. They were the worst tasting pickles ever. I vowed never to make them again.

The next summer I was looking through my pantry and ran across a few jars of that icky pickle. I looked at them and they were still sealed. I opened a jar and was going to dump it out but decided to taste one. It was delicious. I brought some for the happy hour. Everyone agreed that it was the best pickle for a bloody mary and asked where I got it. I told them it was that icky pickle from the year before.

Had I discarded those few jars I found I would have never made those pickles again. I make them every year. These pickles are aged in a cool dark place for at least 6-months or more. Keep them in the refrigerator after opening. Here is the recipe. Cut cucumbers into 4-8 spears depending on the size of the cucumber. Soak in ice water for 3-hours. Drain and pack into sterile jars. leaving 1-1/2 inches of head space. Add 1-teaspoon mustard seed. Make a brine of 3-quarts distilled vinegar, 3-cups sugar and 1-cup canning salt. Bring to a boil and pour over cucumbers in jar. Put the covers on tightly right away. Remember to label them with the date they were made, and do not open for at least 6-months or more.

Find glass pitchers at http://www.pothaven.com

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Good Kitchen Utensils Are Even More Important Than Good Food When It Comes To Making A Good Meal

Writen by Anne Clarke

"Hey good-lookin,' what ya got cookin'? How's about cookin' something up with me?" It is much easier to get your cooking groove on when you've got a fully stocked kitchen. I'm not just talking about a kitchen fully stocked with foods and spices – I'm talking about a kitchen full of great kitchen appliances and utensils and bakeware and cookware and cutting boards and dishes and everything else that you might need to cook up a storm.

It is always a shame to go to the store and buy all of the items that you need for a new recipe, only to get home, start mixing the ingredients, and realize that you can't finish making your meal because you don't have a blender, or you need a flour sifter, or maybe you broke your spatula.

You can often make do with what you have, but then the food just doesn't taste quite as good as it could. You could also go see if your neighbor has the item you need. But, somehow, asking your neighbor, "May I please borrow your slicing mandoline," just does not flow off the tongue quite as easily as, "May I borrow a cup of sugar."

Of course, not everyone needs a mandoline in his or her kitchen. Most likely, not everyone even knows what a mandoline is. Some people feel that their recipes would never turn out if it wasn't for their food processors. Other people favor a great spatula or a very sharp knife.

Not everyone is going to be cooking the same things, therefore it makes sense that not everyone is going to want to be using the same kitchen utensils or appliances. Even the people that do make the same thing have different preferences as to how they go about it. What items get the most use in your kitchen compared to someone else's kitchen can be as different as what you pull out of your closet to dress yourself in every morning.

And these days it is not simply about the function of your chosen kitchen items – it is also about the form. People want their kitchens to "blend" well, so to speak. People do not just have matching dishes and matching silverware these days. It is possible to get a blender that matches the teapot and a teapot that matches the countertop. And why buy a plain white spatula for your kitchen when you can buy a green or a red one instead?

Even if you never use your kitchen utensils -- especially if you never use your kitchen utensils and appliances -- it is great when they match your kitchen décor. Why not have kitchen décor extend beyond the kitchen wall clock and the kitchen curtains all the way down to the serving spoon? When placed in the right canister, a serving spoon, or even a spatula, can become a great piece of kitchen décor.

Anne Clarke writes numerous articles for websites on gardening, parenting, fashion, and home decor. Her background includes teaching and gardening. For more of her articles on kitchen utensils, please visit Kitchen Solutions.

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Rice Confusing

Writen by Lisa Paterson

Not so long ago, it was easy to choose rice. You went to your local store and you bought a bag of white rice and maybe, if it was a larger store there was brown rice as well.

But NOW. There is a huge amount of choice and the shelves are stacked with different packages, colors, shapes and sizes. And, well at the least it leaves one bewildered.

White, brown, long grain, short grain, medium grain, arborio, risotto, calasparra and the list goes on. Oh and then you have wild rice, which isn't even rice.

So sit tight and we will take a quick journey into the world of rice and determine which one is used for what.

White and Brown Many rice's will come in white or brown varieties. Brown rice has the bran and hull intact where as the white rice has been milled and this has been removed.

Brown rice has a more nutty flavor and is less soft. It does have more fiber, vitamins and minerals than white rice. White rice is however quicker to cook.

Which to use? This comes down to personal preference. I use both. The white with curries and some mild stews while I love brown rice with hearty dishes and in salads.

Long Grain Long grain rice's are exactly that. The grains are long and thin with pointy ends. Generally the longer and thinner the higher the quality, with the best type being basmati.

Long grain rice is the variety you need to produce separate grain, light and fluffy rice.

Medium – Short Grain The grains of this rice are shorter and plumper. They produce the creamy and sticky type of rice.

Arborio rice or Risotto rice is the choice for making the best creamy, soupy risotto. The stirring of this rice causes it to release starch and thus produce the required consistency.

A similar rice, Calasparra, is used for the Spanish Paella. This dish is not stirred, so the grains remain plump and firm but with a distinctly moist and creamy edge.

In Japan they use several varieties of short grain rice ranging from sticky to the very sticky rice used to make Sushi. Sometime called glutinous rice, this is misleading because it does not contain any gluten.

Jasmine and Fragrant rice are the sticky rice's of Thailand and Southeast Asia. Although actually a long grain rice and not really any more fragrant than any other rice, they do produce a good quality rice that adheres together. It could be described as fluffy and sticky.

Other Special Rice Camargue red rice comes from France. It is a reddish brown, short grain rice that is un-milled. With an earthy, gutsy flavor and a slightly chewy, sticky texture it is excellent in salads.

Black rice is an Asian rice that is used for puddings and dessert recipes. It is a reddish black color that turns purple when cooked.

Wild rice is not really a rice, but as it is cooked and treated the same it is generally included with rice. It is actually the seed of a swamp grass native to North America. The seeds are long and a shiny black color. They have a subtle smokey, nutty flavor and are great mixed with other rice in salads.

Have fun cooking and until our next cooking tip together.

Enjoy!

Lisa "The Crock Cook"

Lisa with husband Neil, love cooking and share their own Crock Pot Recipes with you at http://www.a-crock-cook.com They even have a delicious Rice Dessert Recipe. **Webmasters Please Note - If you wish to use this article then the above static link to www.a-crock-cook.com must be included.**

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Use Spices To Cook Like A Connoisseur On A Paupers Budget

Writen by Beth Scott

Don't have the money to make delectable dishes?

Or just don't know the secrets of flavoring with spices and herbs, and making food stretch?

The former is never right no matter what your income is.

If you have the money to buy enough food to at least feed your family then you have enough money to make whatever you feed them enjoyable, even if it's a vegetable dish.

Yes, with the right spices or herbs, and recipes, the children in your family will come to love vegetables. My family has several favorite veggie dishes, that our kids like so much they want seconds. And the main secret to them are the different spices we use.

These dishes range from ratatouille, eggplant parmigiani, to stewed tomatoes and stuffed zucchini.

Just as they do with vegetables; spices, herbs, and sweeteners are the secrets to making all foods delicious.

These three food miracle workers can be relatively inexpensive if you know where to look.

In most health food stores (and in select supermarkets in growing numbers) there is a wondrous invention called a BULK section.

I'm sure everyone knows what this is, but in case you don't I'll explain:

It's a section of a store that has all types of different flours, beans, cereals, spices, herbs, and much more.

Each of which are in separate containers or large plastic buckets with a scoop, that allows you to buy as much or as little as you want of what ever spices or other food they carry.

The store provides you with bags and twist ties, for your convenience.

Spices are an excellent example of how cheap it can be to shop in bulk. Most small jars of spices or herbs like basil, oregano, thyme, etc... cost any where from 2 dollars a bottle to 4.99 (which is technically 5 dollars a bottle).

In a bulk section you can buy these same spices, getting twice as much (or more) for less than a dollar or a little over.

Talk about savings! Herbs and all kinds of spices are much cheaper bought this way than paying the extravagant prices you are charged for a pre packaged bottle of the same spices.

Flour and other cooking and baking necessities are also much cheaper if bought in a bulk section.

Note: buying in a bulk section does not mean you have to buy a lot of everything! You could buy only one cup of flour in a bulk section if you wanted to or one tablespoon of any spices or herbs.

Ideally you should shop around at whatever different stores in your area have bulk sections, and compare prices to make sure you're getting the cheapest price.

Bring a calculator to the store and be prepared to do a little brain work to figure it out.

Another money saving trick is to substitute ground turkey for ground beef in recipes. Here you might prefer the taste of beef but in terms of the money you save it will certainly taste heavenly to your budget.

You can spice up bland omelets, scrambled eggs, soups, meat patties and more with the correct spices, and herbs.

Here is a recipe for deliciously spicy eggs, that won't dent your wallet:

For scrambled eggs try using:

1/4 teaspoon thyme and pepper

1/2 teaspoon salt and oregano

3 eggs

Mix the eggs, spices, and herbs together in a bowl.

Heat a frying pan on medium heat until very hot, then add your oil (preferably olive oil or coconut oil) to the pan. Wait a few seconds until the oil starts to smoke, then pour the eggs from your bowl into the pan.

Have a fork in your hand ready to scramble the eggs with, because they'll start cooking instantly. Scramble the eggs for 30 seconds to a minute. Then use a spatula to scoop them out onto a plate.

Do yourself a favor and follow these tips to start saving money today and serving delicious dishes for your family.

For more of Beth's insightful cooking expertise and amazing recipes visit her baking made easy website which also contains cookbooks, and helpful baking hints. Click Here ==> Easy Baking Tips website.

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Family Meals Better For Children Easier For You

Writen by Bjorn T.

Another day, another dinner to prepare. Are you having a difficult time finding easy to prepare meals that can satisfy your growing family?

You want to give your family the best, but time is in short supply and preparing a healthy meal has become a chore. Too often take out or frozen dinners have to do. Is there a way to combine healthy eating with convenience?

Yes! New methods of cooking and easy to prepare staples can change your eating habits and lead to a better eating style for your family. According to the 'Kid's Health' Program created by the Nemours Foundation, family meals are an important part of developing healthy habits in your kids. Eating as a family will encourage your kids to eat healthy foods like whole grains and vegetables. It will discourage unhealthy snacking and even make them less likely to try smoking, alcohol or marijuana.

But how do you plan healthy family meals on a tight schedule? Here are some ideas to start:

Does your family love lasagna? Maybe you thought that it was a labor intensive dish that just doesn't fit your lifestyle. Cheesy and full of fat, perhaps it's not even a wise choice. However, lasagna is actually one of the most versatile meals to prepare - and with instant (no boil) noodles, it doesn't even have to be a big job.

There are lasagna recipes for vegetarians, low-carb, low-fat and even diabetic diets. Lasagna noodles now come in instant, no-cook preparations that cut time and energy when making this hearty dish.

For lasagna or other pasta dishes, try using whole wheat pasta and shredding carrots or zucchini into the meat sauce for an easy way to up the nutritional value. Using lean ground beef or even substituting with ground turkey or chicken can make for a surprising, yet nourishing result. Buy bottled pasta sauces for even faster preparation - many grocers carry a wide assortment that will add variety to your dishes.

Looking for an elegant chicken dinner? Don't forget about frozen skinless chicken breasts. Baked in the oven with a dollop of salsa and shredded cheddar on top makes for a healthy alternative to frying or heavy sauces.

Need ideas for a side dish? Why are you wasting time cutting and washing lettuce when you can pick up a prepackaged bag at the grocers? Not to say it's the cheapest method, but it definitely helps busy families put nutrition ahead of convenience when planning a meal.

Have you ever tried steaming vegetables in the microwave? Fresh or frozen veggies make for another easy side dish when they're popped into the microwave for a few minutes. Add a couple tablespoons of water and cover with a paper towel, an easy AND healthy alternative to frying or boiling.

We're all concerned about our children eating healthier foods. Regular family meals will encourage kids to develop healthy eating habits - an important key to good health later in life. By making meal time less stressful you can focus on the joys of spending time together instead of the hassles of preparing meals.

I love the creative aspect of cooking - that you can make anything you want - living it out in the creative caverns of your mind and then finally putting into something for others to share the experience. Go to http://www.cookbookonline.net and try some of the free recipes, or publish your own!

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How To Choose The Perfect Bread Maker

Writen by Sharon Chennault

Bread makers are extremely popular. The average person can make delicious, homemade bread quite easily with a bread maker. Even with the ease of a bread machine, you must still use caution when adding the ingredients, even if you use a mix. You can make a variety of shapes and sizes of loaf with a bread machine. Many people use a bread machine to simply mix the ingredients then bake the loaf in a traditional oven. Sizes range from one pound to two pounds or more, and you will most likely choose between a square or round loaf pan.

Some bread makers will have a preheat cycle to heat the ingredients before baking. If you want your bread to rise properly, choose a bread maker that does not heat before time to bake the bread. Bread makers will generally have separate settings for different types of bread. There may be settings for wheat or French bread, and you will be able to choose the doneness of the bread such as a light, medium, or dark setting. There will also normally be a regular or rapid bake cycle. It is desirable to have a window in the top or side of the bread machine to allow you to see the progress of your bread while it is baking.

There are a variety of options from which to choose in bread makers, so you may first want to consider how much space you have to store your new machine. Bread makers come in a variety of sizes, so choose one that you can store easily. You should choose the capacity of the bread maker based upon how big your family is and how much bread they eat. You can choose a bread maker with a delay timer which will allow you to place the mix in the bread maker before you leave home each day and the bread will be ready when you return. If you want your bread maker to prepare the dough but not cook it, you will need to find a bread maker with this feature. Choose a bread maker that will alert you when it is time to add additional ingredients such as fruit or nuts. You will also want a "keep warm" feature in case you are gone when the bread is finished. Look for crust control features and special setting for fruits, nuts, cheese, and vegetables.

Study the warranty very carefully to make sure you will be able to get service and replacement parts if necessary. Keep in mind that if your family consumes a small amount of bread now, once you purchase your new bread maker that consumption is likely to increase dramatically. Choose a slightly larger size that you anticipate needing. Remember that the keep warm feature is great, but if you leave the loaf in the bread maker for an extended period of time it may become soggy and flat. A bread maker is a wonderful addition to your home. Nothing compares to the smell of freshly baked bread from your very own kitchen.

This article has been provided courtesy of Kitchen Junkie. Kitchen Junkie offers great kitchen articles available for reprint and other tools to help you get the best bargain on kitchen gadgets and more.

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