Discover The Easiest Ways To Master Sugarcraft

Writen by Samantha Mitchell

In the world of cake decorating, there is probably no more misunderstood and misused term than "Sugarcraft."

Is sugarcraft just another word for icing?

Is it a type of cake decoration?

If you troll through the countless threads appearing on cake decorating forums, sugarcraft questions appear frequently.

Quite simply, sugarcraft is an intricate form of cake decorating that utilizes three-dimensional modeling. The art of sugarcraft stands in sharp contrast to more basic styles of decoration.

A basic design often employs a series of icing dots that form an overall pattern, whereas the sugarcraft style takes the extra step of modeling figures onto the cake. Several professional cake decorators compare sugarcraft to the art of sculpting.

Sugarcraft uses a type of icing dough known as rolled fondant. In relation to cake decorating and sugarcraft, fondant is a type of icing that can be used both for covering cakes and for making icing decorations. It is manipulated much in the same way as play-dough.

Sugarcraft decorators will roll fondant into sheets and drape over cakes or cut and shape to make icing decorations such as ribbons, flowers, and bows. Any decent sugarcraft manual worth its weight in icing will suggest preparing fondant in advance and storing it within an airtight container in the refrigerator.

When preparing a rolled fondant for sugarcraft decorating, it is best to avoid using any liquid food coloring. Liquid food coloring can turn fondant into a runny mess, so it is best to use coloring paste.

The learning curve for the sugarcraft decorating style can be steep and frustrating. Unlike the popular "decorate-by-number" style that is built around an easy-to-follow pattern, sugarcraft takes visual guidance and months of practice.

For those serious about learning the art of sugarcraft, established decorators often suggest investing in a step-by-step cake decorating video/DVD or signing up for a class specializing in the sugarcraft method.

To discover the wonderful world of cake decorating, sign up for your free cake decorating video tips at Cake Decorating

Cooking Guide Some Cooking Tips

Writen by Gurpreet Sekhon

Cooking is an act of preparing food by heat application. It is a great combination of cooking techniques and tools. It needs right selection and measurement of ingredients to improve flavor and digestibility of food. The person who is going to cook should have sufficient skill of cooking.

Cooking normally changes flavor, texture, appearance and nutritional properties of food. People generally learn cooking from their parents or grandparents while some people do their own with help of cookery books or cooking shows. Best cook gives an experience of cafeteria or restaurant at home. Here are some tips to cook delicious as well as healthy food.

Whenever you're going to start cooking food, collect all essential ingredients at one place.

You can buy a potato ricer for mashed potatoes and give a beautiful look to your kitchen.

Preheat the oven at the time of baking steaks because a really hot oven will blister just outer part of the meat and keep the juices in.

Use salad spinner to prepare soggy lettuce. These are quite expensive but works well.

Use drinkable wine to cook certain foods.

Whenever you're using a roasting pan apply some olive oil on the surface.

Hand blender can be used to puree the soup.

Mushrooms should be wiped off with a piece of cloth instead of washing under a tap.

Check the size of roasting pan before preparing meal.

You can use carrots to sweeten your sauces.

About Author: Author presents a website on Cooking Tips. Website provides tips to improve cooking and other aspects of cooking. You can also visit his site for cooking guide

Puff Pastries Can Spice Up Your Meals And Help You Cook

Writen by Lorna Freemont

If your family is anything like my family, they will be completely sick and tired of choking down meatloaf and spaghetti every other day. Kids need variety in their meals. The trouble is, sometimes the family cook runs out of ideas about things to serve for dinner!

Perhaps the best step to take is to give your meal routine a taste infusion. If you use puff pastries as a regular part of your meal options, you will achieve this goal. Some of us even have puff pastry in our freezers but don't know the best ways to prepare it. That's why I'm here! I'll show you how you can use this yummy food to create lots of new and different meal options.

It's not difficult to bake puff pastries. Get yourself an oven and a timer and get started! Puff pastries cook at 200-300 degrees Centigrade. Always check your puff pastry slightly before you think it will have finished baking to avoid burning. You will do fine if you keep your eyes peeled!

I can make tons of different dishes more tasty by using puff pastries. The puff pastry ingredient makes such a great difference and my mini pizzas and roasts taste altogether more flavorful because of it!

But what delicious dishes am I talking about? You may not be quite sure what I am referring to. That's why I'm going to give you some examples!

For example, puff pastry makes great, simple, and delicious cookies. Get some cookie cutters together and cut out little shapes from the puff pastry. You can glaze these cookie pieces with a beaten together mixture of eggs and milk. Stick these cookies in your oven and once they are done, frost them or leave them crunchy and flavorful. Tada! Your last-minute guests won't go hungry now.

Here is another dessert recipe. Take four pieces of puff pastry and lay them out. Put about a spoonful size piece of fruit in the middle and fold the pastry around it. Once you have made sure that no fruit is poking out from the crimped edges, glaze the outside of the dessert with your egg wash. After you have done this, put an apricot and some sugar on the top and put this dessert in the oven for approximately 15 minutes. Your delicious pastry is perfect for a post dinner treat!

There are many different ways you can cook puff pastry. Don't let your baking experience be limited by the options I have listed here-- go ahead and experiment with your own recipes! I can bet that whether you are making mini pizzas, appetizers, or garnishes, your guests will be delighted!

I have put forward a few recipes but now it's your turn. Get to baking and show the world how creative you can be!

Lorna Freemont is an author who is interested in most subjects known to man and she eagerly talks about all these subjects both in person as well as in writing. Find more writings by Lorna concerning food at Food And You.

Exploding The Microwave Myth

Writen by Michael Sheridan

Despite the fact that microwave cookers have been with us for over 30 years, they still tend to be treated as a secondary method of cooking in many kitchens.

Part of the reason for this stems from some ill-informed comment made about them when they first appeared, much of which persists to this day and is still often repeated by those who should know better.

First of all it's important to understand that microwave cookery is perfectly safe. In fact, it's probably the safest form of cooking, given that the oven never heats up and has no sharp edges. You cannot burn or cut yourself on a microwave oven.

Food is cooked by exactly the same source of power that is found in sunlight; i.e. short waves of electro-magnetic energy that, in the case of a microwave oven, are converted from electricity. And although this can be described as a form of radiation it is not, as some people seem to think, radioactive.

On the contrary, this is the same short-wave energy that is used in TV sets, some medical equipment and even FM radio. It's also found in ordinary light bulbs, sun lamps and fluorescent tubes.

It cooks food because the microwaves are attracted by water molecules as well as those of fat and sugar. In turn, it causes them to vibrate, creating friction and therefore heat. It's a process not unlike someone rubbing his, or her, hands together.

In many cases, only a part of the food is cooked in this way because the microwaves only penetrate up to a depth of about 5cm. Heat is spread to the rest of the food by convection and distribution, which is why stirring the food is important, as well as leaving it to stand for a few minutes after the oven switches off.

The speed with which microwaves cook has also given rise to the idea that they are unable to change the appearance of food and in particular that they fail to brown meat.

The truth is that most of the time meat is cooked before it has time to brown. This is particularly true of poultry and small joints. Using cooking bags can help to overcome this problem – if that's what it is – as well as 'painting' with soy sauce, paprika, butter and the like.

On the plus side, meat cooked in the microwave will remain moist and succulent, retaining most of its nutrients, which in turn will give rise to enhanced flavor.

Vegetables, too, will benefit from the rapid cooking in very little water, which keeps both their color and their nutrients intact.

In short the microwave is not just for reheating leftovers and cooking TV dinners. It has a respectable place in any modern kitchen and has many benefits to offer, not the least being the fact that, while it may not entirely replace a conventional oven, it is a lot cheaper to buy, economically far superior and a good deal more versatile.

Michael Sheridan is an acknowledged authority and published writer on cooking matters. His website at http://thecoolcook.com contains a wealth of information, hints, tips and recipes for busy home cooks.

Using Bread Machine Mixes In Your Oven

Writen by Dennis R Weaver

You don't have to own a bread machine to enjoy the variety of bread machine mixes. And you don't have to make blocky, square loaves with holes in the bottom. You can make wonderful rolls, traditional sandwich loaves, and artisan loaves with or without the aid of a bread machine. In this article, we will tell you how to convert any bread machine mix into great breads by hand, with your stand-type mixer, or with your bread machine.

First, we'll show you how to bake tempting breads from bread machine mixes without a bread machine. We'll use our Sour Cream Onion Bread Mixes because we like this onion bread so much (and we get to enjoy it when we�re through with this demonstration). We like to make more than one loaf when we bake so we'll use two mixes and combine them. (When we have more bread than we can use, we slice and freeze it.) We'll mix these in a bowl instead of using our stand-type mixer and bake one in a pan and make one into a classy artisan loaf just to demonstrate versatility.

To mix in a bowl, empty the mixes into a large bowl. Mix the yeast in the warm water and add the mixture to the bowl. Add melted butter. (Be careful to let the butter cool below 140 degrees so that it will not kill the yeast.) Stir with a spatula until the mass starts to stick together. When you cannot comfortably stir any further, dump the dough onto a floured surface and begin kneading. (The dough will likely be slightly wetter than you can handle by hand. A tablespoon or so of flour on the counter should make it just right. Do not add too much flour--a softer dough will rise better.) Knead the dough until it is elastic--ten to twelve minutes. Place it in a greased bowl, cover it, and let it rise until doubled--about an hour.

To mix using a stand-type mixer, empty one of the mixes into the mixer bowl (or half of one mix if you are baking a single loaf). Add the yeast and the water and mix with your dough hook on medium speed for 40 seconds--to start to dissolve the yeast. Add the other mix (or the rest of the mix if you are baking one loaf) and the melted butter and continue mixing at medium speed for another four minutes to develop the gluten. If the dough is too sticky, add one tablespoon flour. Place the dough in a greased bowl, cover it and let it rise until doubled--about an hour.

Once the dough has risen, you may form the dough into rolls, a pan-shaped loaf, or a free-standing loaf.

To form a free-standing loaf, pull the dough around the center creating a taut outer skin and a well-shaped loaf. Pinch the seams together on the bottom and place the loaf on a baking sheet that has been greased and sprinkled with cornmeal. Cover the loaf and let it rise until doubled--about an hour.

To form a pan-shaped loaf, pull the dough around the center to form a taut skin and place the loaf in a large greased 5 x 9-inch loaf pan. Cover and let rise.

To form rolls, cut away egg-sized chunks of the risen dough and pull the dough taut around the center of the roll as you would a loaf, pinching the seam on the bottom. Place the rolls on a greased pan, cover, and let rise. One bread machine mix should make a dozen medium-sized rolls.

Most artisan loaves are baked with a thicker, chewier crust than pan-shaped loaves. To create these crusts, the bread is baked in a steamy environment and it is baked to a higher internal temperature in order to drive more moisture from the loaf. (Moisture trapped in the interior of the loaf will migrate to the crust and soften it.) The internal temperature of crusty breads should reach 210 degrees. If you would like to bake a crusty, artisan bread, click here for instructions.

Bake the pan-shaped loaf at 350 degrees for 30 minutes or until done. The interior of the loaf should be at least 190 degrees.

Bake rolls for 18 to 20 minutes at 350 degrees or until done.

If you would like to try baking these great breads from our Bread Machine Mixes, you can do so for as little as $2.04 per mix.

Baking Hint: The bronze finish that you see on the loaves in this picture was created with an egg yolk wash. Simply mix one tablespoon warm water with one egg yolk and gently brush the wash on the loaf just before baking.

For more articles like this visit The Baker's Library.

© 2004 The Prepared Pantry

Bbq Vs Grilling

Writen by Mike Gerardy

BBQ'ing and grilling are words that are often used when speaking in general terms of cooking outside on the back patio. The definitions of these words however is quite different, defining the two styles of cooking meats. To BBQ means a low and slow cook, under 250 degrees farenheit, usually incorporating wood to impart a smoke flavor. Grilling, on the other hand is a high temp method of cooking, like is done on pork chops or steaks.

Fatty meats such as beef briskets, pork (hams, ribs, butts, shoulders etc) and others benefit from the long slow cooking of the BBQ method. Given time at low temps, much of the fat renders and connective tissues are broken down. This is generally done when the internal temperature is 155 to 165, and the longer the meat stays in this range, the more tender the result will be. If you are monitoring the temp at this time, you will see a "plateau" where the added heat from the coals is being used to break down the tissues, and not raising the internal temperature. This is a good thing, do NOT stoke the fire to speed up the cook.

Leaner cuts of meat that contain less marbling of fat are better grilled at high temps. The internal fat in a piece of meats helps to keep it moist during cooking, and a high heat sear keeps what little moisture the is inside the leaner cuts from being cooked out.

How to Set Up an Indirect Cook

Typically, BBQ is not only a low temp process, but an indirect cook as well. Usually the fire is in an offset firebox or a heat deflector is in place between the meat and the heat. Backyard grills can be set up for this by setting the coals on one side and the meat on the other. On a gas grill, you can turn only one burner on and set the meat over the other. One other method I have seen is to use a few firebrick (available for @ $1 ea.). They are put in place, then a raised placed rack over them, then the meat. Pizza stones are often used as well.

Depending on what you are cooking, a lot of fat can be rendered, therefore it is a good idea to use a drip pan under the meat. Not only does this keep the grill from getting nasty, but it allows you to add moisture while cooking. An inch or so of water in the pan will keep the meat from drying out as it cooks.

Mike Gerardy http://www.probbq.net

Cooking 3 Ways To Bring Summer Dishes To The Table Year Round

Writen by Heather Montgomery

When it comes to summer foods, most people want to look forward to it. Summer food cooking does not have to be limited to the summer months, though. Even during the fall and winter, you can get out that grill and make some great dishes that will feel good and remind you of warmer days of relaxing. Here are three ways to easily bring the memories of summer to the table.

1. Use your grill year round. It's that simple. Your favorite ribs and your tasty steaks can be cooked on your grill during all months of the year. If you have a porch or a garage, then you can have your grill. Use caution, of course, to make sure that nothing bad happens, but there is no law that says the grill is only for cooking during the summer months.

2. Grill indoors. One of the best tools that you can have in your kitchen is a grill pan. These have little ridges on them to create those grill marks that are so important. To spice up any meal, use one. A great treat is to make cut up veggies on these pans. Simply cut the veggies rather big. Use a bit of extra virgin olive oil on them to keep them from sticking and you have an amazing summer side dish. Do this with squashes, peppers, onions…just about anything.

3. Add some heat! To make sure that the summer heat comes through, ad some heat to virtually any dish. If you like spices, then you know your heat levels. But, if you haven't had a lot of heat in your food before, start with a milder hot pepper or spice and work your way up. Consider cayenne, for example. Adding pablano chiles to any meal will bring the heat up and remind you of summer months.

Cooking for summer doesn't have to be just in the summer months. With so many supermarkets providing high quality produce all year round, there is no reason not to have the best of the best when it comes to summer meals.

Heather A. Montgomery is a contributing writer at FoodsAndCooking.com where you can find more articles about cooking and grilling.

Cooking Stocks

Writen by Michael Russell

A vital ingredient in many sauces, soups and other foods is a stock. And no store bought stock can compare with a stock that is a home made one. To make a stock instead of having to use tender young ingredients it is best to use meat from older animals and mature vegetables. These are then simmered slowly for a long time to extract every ounce of flavor.

Some people, those that are purists, may insist on using only fish for a fish stock or beef stock in a beef stew but today we rarely have the luxury of such precision in our pantries.

Chicken and Vegetable stocks are the easiest to prepare and are the mildest in flavor and have become one of the most popular stocks to use in just about anything including fish soup and beef stew.

Flavor, body and clarity are the characteristics of a good stock and of the three flavor is the most important. To get a good flavor you need to use a high proportion of ingredients to water. The most flavorful stock is achieved by just covering the bones, shell, or vegetables with water. Additional water can be added should the water evaporate to below ingredient level before cooking is completed.

Cooking times for stocks varies. To get raw beef bones to give up all their richness and flavor will take at least 8 hours but chicken bones will only require half that time and vegetables require no more than an hour to cook. It must be remembered that simmering the stock past the recommended cooking time can produce an unpleasant bitter taste.

Once all the flavors and goodness have been extracted from the meat bones and vegetables the stock should be strained. To check, retrieve a meaty bone from the simmering stick and if the meat still has some flavor leave the stock to simmer for a while longer. Should the meat be tasteless and the bone joints are falling apart then the stock is ready for straining.

In a stock meat adds flavor whilst the bones add body. Bones from joints such as the knuckles or shoulder contain gelatin, which gives a stock body and a rich smooth texture. It is good to use bones with some meat on, this way you get the best of both worlds. By description a stock is made with more bones than meat and a broth is made from meat.

A clear stock tastes clean and fresh but a cloudy stock will seem greasy. To achieve a clear stock start with cold water. Allow the water to come to the slightest simmer then carefully skim any impurities, froth or fat that rise to the surface. By doing this you not only bring out the most flavor from the ingredients but also draw out impurities in the meat and bones that would otherwise cloud the stock. A stock should never be allowed to boil, as these impurities in the form of scum that forms on the surface will be incorporated into the liquid.

Michael Russell Your Independent guide to Cooking

Do A Dry Rub First

Writen by Shauna Hanus

The debate on ribs has ended in my home. After years of toil I have finally capitulated and agreed to make ribs the fool proof way every time. Consequently the neighbors, the kids, and family from out of town all place special requests for ribs.

To begin pre-heat your oven or BBQ to around 200° degrees Fahrenheit. If the heat reaches much above 250 ° degrees you run the considerable risk of your ribs drying out.

Next rub the ribs with your favorite dry rub and place them bone side up in a roasting pan. I have found that jarred dry rubs are well balanced with sweet and spice and make for a good tasting rib. If you have a particular preference mix up a batch of your own personal seasonings and store it in an air tight container with the rest of your spices. You will then always have your favorite rub on hand.

Allow the ribs to bake for 8 to 12 hours. The longer the ribs slow cook the better the final product tastes.

You can cut this time in half if need be and still have a great rib. Just try it out and see what works best for you and your family. Our house hold is usually up early and we easily have plenty of time to put the ribs in and have them ready for supper.

When the ribs are done separate them and roll them in your favorite BBQ sauce. This allows you to customize the ribs to the tastes in your family and quests. I always seem to end up with three batches of ribs, the spicy zip things up batch, the sweet and savory mellow batch, and the plain old don't mess with perfection just leave my ribs dry batch.

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

Cast Iron Enamel Cookware Is The Perfect Choice For Fall Comfort Food

Writen by Mimi Cummins

On a recent chilly fall day I had a hankering for beef stew, and the process of preparing it re-acquainted me with the old cast iron Dutch oven found years ago by my mother in an antique store, which I had since ignored and allowed to accumulate dust in the basement.

While vigorously scrubbing it with steel wool, I was reminded of the whole reason the thing was banished to the basement in the first place. It's very difficult to clean, and like all cast iron cookware, it needs proper seasoning before you can use it. It can't be put in the dishwasher because the iron will rust, and must always be coated with a layer of fat in order to keep it properly seasoned. Cast iron enthusiasts regularly debate the merits of shortening versus vegetable oil as the perfect seasoning. In fact, the process of properly seasoning cast iron cookware is an art unto itself. Maybe achieving the perfectly seasoned cast iron pans is a rewarding experience, but who has the time?

You may wonder why anyone would go to all that trouble. Cast iron has excellent heat retention properties that make it very energy efficient. You can achieve ideal cooking temperatures on medium and low heat settings, reducing the risk of burning or drying out your food. It is perfect for the long, slow cooking of our favorite comfort foods. When you remove the cast iron pot or pan from the heat source, it retains the heat for a long period of time, so your food will stay hot longer than food prepared in cookware made of other materials. The heavy, thick metal resists warping and lasts forever. These properties are why so many people, undaunted by hand washing and the need to keep it properly seasoned, swear by cast iron cookware.

Fortunately, there is another kind of cast iron cookware that gives the cook all the benefits of cast iron cooking without the drawbacks. Cast iron can be enameled, a process that seals the iron in layers of vitrified enamel. This process has numerous benefits. It eliminates the need to keep the iron properly seasoned. The smooth, glassy finish of the enamel is much easier to clean, and cast iron enamel cookware can be placed in the dishwasher. The smooth finish also allows you to safely use this type of cookware on all types of heat sources including ceramic and induction cook tops. The enamel layer allows you to cook with tomatoes and other acidic ingredients that usually react unfavorably with cast iron. And the enamel can be produced in any number of colors, like fire engine red or lemon yellow, making it a perfect choice for today's design-conscious kitchen. It's so attractive that your stew or roast cooked in a cast iron enamel Dutch oven can go right from the oven to the tabletop.

I ended up making my beef stew in my old Dutch oven and it was indeed one of the tastiest stews I ever made. It simmered gently in the oven for hours and stayed piping hot when placed on the dinner table. But unfortunately, the cleanup process confirmed that it was going right back down to the basement. Now I have a set of attractive enameled cookware hanging from my kitchen pot rack (with a matching Dutch oven), and my antique cast iron Dutch oven is again in need of a good dusting.

Dutch Oven Beef Stew

1 tablespoon vegetable oil,
2 pounds boneless beef chuck roast, trimmed, and cut into bite-sized pieces
8 ounces kielbasa, sliced in half lengthwise then sliced into bite-sized half circles
2 onions, coarsely chopped
1/2 teaspoon garlic salt
freshly ground black pepper, to taste
1 cup dry red wine
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed cream of celery soup
1 (8 ounce) can diced stewed tomatoes
5 medium potatoes, peeled and cut into bite-sized cubes
2 cups carrots sliced into bite-sized rounds
1/2 cup barbecue sauce
1 cup frozen green peas
1 (8 ounce) can lima beans, drained

Pre-heat oven to 300 F. In a large Dutch oven with ovenproof handles, heat the vegetable oil over medium-high heat. Add beef to the Dutch oven and brown well, stirring often. If your Dutch oven is rather small, do this in batches rather than trying to brown all the beef at once. Return all beef to the Dutch oven, add onion and kielbasa. Saute until onion is translucent, stirring often. Stir in garlic salt and pepper. Add red wine and stir to loosen browned bits. Stir in both canned soups, tomatoes with their juice, potatoes, carrots and barbecue sauce. Stir well, cover and and bake in oven for at least 3 hours. Before serving, remove the Dutch oven and place it on the stove over medium-high heat. Reduce, stirring often, until sauce thickens to desired consistency. Add green peas and lima beans and stir until heated through. Serves 10.

Mimi Cummins is the food editor for FinerKitchens.com, an online retailer of gourmet cookware, cooks tools, tableware and small appliances. FinerKitchens.com carries a huge selection of enamel cast iron cookware in a variety of sizes and colors.

Cooking Liver

Writen by Michael Russell

All liver is a great source of iron and B vitamins and should be a regular part of a healthy diet and if cooked correctly liver can be delicious. Although liver does have bad press and many people will not even consider trying it. Sometimes it calls for the cook to be somewhat inventive to get people to try liver. There are many recipes to choose from and it is worth the experimentation.

The best liver is the liver from young animals as it is mildest and tenderest. Calf's liver is delicate and delicious but fairly expensive. Real calf's liver is paler in color than the redder more mature baby beef liver. For a mild flavored liver choose the palest that you can find. The darker the color the stronger the flavor.

Take care when choosing liver as sometimes baby beef liver is labeled calf's liver in the supermarket or grocery store. To ensure purchasing true calf's liver buy from a butchers or a reputable gourmet supermarket.

Baby beef liver is stronger in flavor than calf's liver but is very good and preferable to actual beef liver. Liver from beef is dark red and the color corresponds to the strength of flavor. Beef liver is readily available but many believe it is too strong for simple preparations.

Some cooks after buying beef liver soak it in milk or a flavorful spicy marinade such as a white wine marinade before cooking to soften the intense flavor. After marinating throw the liquid away and pat the liver dry before cooking.

A lovely tender well-flavored liver is lamb liver but this is generally quite difficult to find.

Also hard to find is pigs liver, which is strong in, taste but extremely tender. Again for pig's liver it can be soaked or marinated like the beef liver.

When choosing liver it should be impeccably fresh with no slimy or dry patches and should have a clear scent.

Should you find yourself preparing a whole liver first wipe it with a damp cloth, then with a sharp knife remove any exposed veins, ducts or connective tissue. With your fingers peel away the thin outer membrane without tearing into the liver itself. You then just slice on the diagonal to the desired thickness your recipe calls for.

Of course presliced liver can be purchased and is actually more commonly available than whole livers. If the butcher has not done so remove the outer membrane on the slices.

Before cooking make 1/8th inch cuts at 1-inch intervals around the outside of the liver slice. The reason for this is because liver has a tendency to shrink and curl when it is cooked and these cuts will help to prevent that from happening.

The liver is now ready for cooking. Liver should be cooked until it is pink but firm in the center. If liver is overcooked or cooked on excessively high heat it will toughen.

Liver is a lot richer in flavor than many other types of meat so a 4-ounce serving should be ample as a main course for most appetites.

Michael Russell Your Independent guide to Cooking

Cooking With A Wood Fired Barbecue

Writen by Andrew Bicknell

Long before the advent of charcoal briquettes and propane people were cooking their meals over wood fueled fires. From the days of cave-men to less than one hundred years ago wood was the fuel of choice when it came to cooking. In this modern age we are constantly looking for a faster, cleaner and easier way to do everything, including preparing our meals. This has led to the development of bigger accessory laden gas fueled grills lining the isles of home improvement stores and showing up in our backyards.

But for the barbeque purists out there nothing tastes quite the same as preparing their favorite barbeque dish over a wood fired grill.

Why is this? What could possibly work better then the latest and greatest in barbecue technology?

Depending on the type of wood used the "Grill-Master" (that guy who hovers over the grill creating barbecue master pieces) can create flavors in the meat, poultry or fish that just cannot be had over a more modern gas fueled grill. This flavor can further be adjusted just by the amount of wood used, how hot the fire is, and how much smoke the meat is allowed to marinate in.

There are several types of wood fired barbeques on the market today. They are sometimes referred to as smoker grills.

The offset firebox is the one most of us are used to seeing. These come in all sizes, from small family sized units to large trailer born monsters capable of feeding several hundred people. The distinguishing characteristic of the offset firebox is, well the offset firebox. Set off to the side and slightly below the main cooking chamber is the firebox. This separates the food from direct heat and allows for a nice slow cooking temperature.

The bullet style smoker is not actually a smoker but more of what is called a cold smoker or water smoker. They use a pan of water between the heat source and the meat, thereby blocking any direct heat that would cause any overcooking. In a sense they are not really considered a barbecue because of the way they work.

The main chamber cooker is the third type of wood fired barbeque. These are barrel shaped and allow the fire to be built off to one side with the meat offset from the wood allowing for an indirect cooking method. You do need to be careful with how large of a fire gets built because there is no physical separation between the heat source and the meat. The fire need to be kept small and tended in a timely manner throughout the cooking process.

Of course all this is a moot point if you do not select the right type of wood. For a wood fired barbecue nothing works better than a fruit bearing hardwood such as oak, hickory, pecan, maple apple and of course from Texas mesquite. Do not use softwoods or the wood from evergreens or conifers. Aside from burning at a lower temperature they are loaded with sap which will leave a bad taste on anything you cook.

Cooking meat over a wood fire has been something humans have been doing for thousands of years. With the newer and more modern wood barbecue smokers on the market today it is possible for just about anyone to enjoy real wood fired barbecue.

Andrew Bicknell is a barbeque aficionado with a website about barbequing. For more tips and trick about wood fired barbecues visit his web site Backyard Barbeque.

Chef Uniforms

Writen by Jason Gluckman

A chef's uniform consists of different pieces of clothing to complete the attire. Although most of the chefs do not wear all the pieces, most of the restaurants and big chain hotels insist on the chefs being properly attired in the entire uniform. A chef's uniform generally consists of a head net or chef hat; a bandanna, chef neckerchief, scarf, bow tie or Swiss tie; apron, chef jacket or coat; chef pants; belt, gloves; and shoes. A chef's hat, scarf and apron would be a definite part of the uniform that is worn by all the chefs. Although the restaurant might be a bit lenient with regards to the ties, scarf or neckerchief, most chefs also wear them as they act as sweat absorbents while in the hot kitchen. Also a bandana is a mostly used to act as a sweat blocker.

Many chefs prefer to wear the aprons or waistcoats as opposed to the more fancy jackets as they could be more comfortable. Also available are the designer jackets, which are mostly preferred by large chains of hotels and restaurants for that fancy and expensive look. Chefs who do not wear the regular chef hats can go in for the skull caps, which basically look like regular caps, while ensuring no stray hair finds its way into a dish being prepared for a customer. However, the helpers in the kitchen mostly use these, than actual chefs and cooks. The aprons and the bibs are also being designed specifically on order. This gives a designer look while ensuring the company's logo is present somewhere in a corner of the apron. Since there are no specific rules as regards to the color or style of an apron, they are available in a wide range of colors and designs to pipe up the dull colors in the kitchen.

Although there are no specific laws with respect to the style of chef's pants, most popularly used are the loose comfort fit or baggy ones. Since the chef's would be in the kitchen, which is mostly a hot place, these ensure that the chef wouldn't suffocate while on the job. Cargos and elastic fit pants are the most widely used ones and there are no rules about the design or color of the pants. One advantage of wearing darker colors would be that the splatters would not be as distinguishable as on light colored pants.

Last, but not least, a chef's attire would be completed with sensible, low heeled shoes that are fit with an anti-slip grip on the sole. It is very important to choose the proper shoes as a chef or a cook needs to stand for long hours and perfect fitting shoes are hence a necessity.

Chef Hats provides detailed information about chef hats, chef hat history, and more. Chef Hats is affiliated with Sirloin Steak.

How To Cook With Arrowroot

Writen by Sarah Sandori

Arrowroot is the name of a plant--scientific name Maranta arundinacea--and also the white powder or starch that is derived from the roots of that plant.

The plant grows abundantly in rainforests of South America and in some of the islands of the Caribbean; it is also cultivated in southeast Asia. Supposedly, native Indians in the West Indies used arrowroot to draw out toxins from their body after being struck by poison arrows; hence the name. It is also called by some the obedience plant.

Arrowroot powder can be purchased in cans or packages. Genuine pure arrowroot powder (not arrowroot that has been mixed with potato starch or other adulterants) is light and white, and odorless until cooked. In general it looks and feels very much like cornstarch.

In my kitchen, I like to use arrowroot to thicken sauces, gravies, fruit pie fillings, puddings and glazes. It has no taste of its own, so it is ideal for this job. It is also easy to digest, and should be considered as a substitute for cornstarch or flour when you're cooking for someone with digestion or allergy problems.

You can substitute arrowroot for flour on a 1-to-3 basis; that is, 1 teaspoon of arrowroot equals 1 tablespoon (3 teaspoons) of flour. Substitute arrowroot for cornstarch on a 2-to-3 basis; 2 teaspoons of arrowroot equals 1 tablespoon (3 teaspoons) of cornstarch.

Boiling arrowroot in water will produce a really excellent, very smooth jelly. You can use this jelly to make easy fruit gels and jellies. Experiment with adding different fruit flavorings, perhaps sweetening a little with artificial sweetener or sugar. You can create easily digestible treats by this method to offer to children or to people on restricted diets. For a different sort of taste, try boiling up some arrowroot with beef or chicken broth.

Here's my favorite arrowroot tip of all: When you make homemade ice cream, sprinkle a little arrowroot powder into the ice cream mix. If you have any leftover ice cream that you plan to store in the freezer, this will prevent ice crystals from forming in it. Neat!

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: www.solid-gold.info/most-wanted-recipes.html

Let The Kids Make Their Own Birthday Cake

Writen by Lisa Paterson

It's birthday time. And it is time for you to arrange your child's birthday party.

There is so much to think about and do.

Firstly you need to find some invitations and write on them. This is after arguing about how many can come and who to invite.

You will need to come up with a menu of food and then either buy it or make it.

There are the decorations. Balloons, streamers, table cloth, banners…...

The party favors for all the guest to take home. Some food for the parents that stay. A party outfit for your child, something for you.

Argh! Does it ever stop.

And then, of course is the cake. Oh mi – the CAKE.

What to do? Well by this stage there is no budget left (that blew out at the invitation stage).

Do you make something?

You could.

But of course your child wants a cake that looks like a dalmatian puppy/palomino pony/tyrannosaurus/a transformer – that transforms/harry potter/hogwats. (What ever happened to Humpty Dumpty?)

Too hard, too tiring and not enough time.

OK. Lets try something novel.

Why not make (or buy) enough cupcakes for each child to have one. Cover with plain frosting.

And then ….

Let the Children decorate.

All you need do is to set out an array of candies, sprinkles and chocolates. And let each child decorate their own cupcake.

For smaller children just let them decorate which ever way they like.

But for older children, maybe you could set a theme. You could even go as far as to award prizes. Though, I do suggest enough prizes for each child. They could be awarded for the best use of candy, the most original, for thinking outside the square, most life like etc etc.

This not only solves the cake issue but keeps them occupied for ages.

And to cherish the moment, why not take a photo of each child's completed cake.

Until our next Cooking Encounter

Enjoy Cooking!

Lisa loves cooking and sharing her food ideas. She also loves Cupcakes and shares her recipes and decoration ideas at http://www.cupcake-creations.com, with you. **Webmasters - Please feel free to add this article to your site. Just remember to ensure the links remain live and static. Regards Lisa**

Ever Wondered How Baking Soda Really Works In Home Baking

Writen by Janlia Chong

On top of the numerous and amazing uses of baking soda, my favourite will have to be in dessert baking.

Baking soda is not to be confused with baking powder. So if a cake recipe calls for baking powder, make sure you don't mistake this with baking soda.

So what is the difference? Here are some quick notes that you should understand to ensure your success in dessert making and home baking.

* What is Baking Soda?

Also called Bicarbonate of Soda (NaHCO3), baking soda is pure 'Sodium Bicarbonate'.

How does it work?

It reacts when it comes in contact with liquid acids in recipes and produces gasses, carbon dioxide. You will notice that any recipes with baking soda will also have a liquid acid ingredient, such as lemon juice, honey, buttermilk, brown sugar, fruits, etc.

It is this 'fizzy' chemical reaction with liquid acids that creates the necessary rising in your dessert recipes.

The chemical reaction of baking soda happens instantly the liquid acid ingredients are added to it, therefore you need to make sure that you bake your cakes or desserts almost instantly and do not allow batter to sit and "flop".

Baking soda is used in fizzy soda drinks, so you can remember this to for how the bubbles quickly dissipate and disappear. Trick is to have all your ingredients measured and prepared before mixing and getting your batters into the oven straight after mixing.

Test for Usage: Mix about 1 teaspoon of baking soda with about 4 teaspoons of vinegar. It should bubble like fizzy drinks.

* What is Baking Powder?

Baking powder is a dry acid and is actually a combination of baking soda with other key ingredients.

How does it work?

Baking powders are called a "double acting" leavening agent because if its difference to the baking soda. Baking powder not only reacts in your recipe mixture (same as with the baking soda), but it also reacts again once you place it in the oven to cook. The difference to baking soda is that baking powder has slower acting agents in the mix which only reacts with heat, or, at baking.

Baking powder is advantageous for more complex recipes that requires longer preparation time as you don't have to rush it into the oven.

Test for Usage: Add 1 teaspoon of baking powder to 1/2 cup hot water. It should bubble and fizz.

Never add more or cut the amount of baking soda or powder asked for in dessert recipes.

Adding too much... Too much making soda or powder in your batter mixture can make your baking result taste bitter or react too much that causes it to flop and fail.

Adding too little... Not adding enough baking soda or powder will cause your baking to end up tough and have a dry texture.

Also obey baking recipe temperatures as stated. The gas produced by these leavening agents, carbon dioxide, will expand quicker with altitude.

Baking Soda vs. Baking Powder...

- "Single Acting" vs. "Double Acting"
- Must work swiftly vs. Can take your time
- Long shelf life (indefinite if stored in an air-tight container) vs. Shorter limited shelf life up to one year
- Use as is vs. Need to be pre-mixed (if not bought)

To make your own baking powder, sift and mix together,
- 2 parts of Cream of Tartar, to
- 1 part baking soda and
- 1 part cornstarch.

Or, for 1 teaspoon of commercial baking powder substitute, it is:
- 1/4 teaspoon of baking soda,
- 1/4 teaspoon of cornstarch, and
- 1/2 teaspoon cream of tartar.

With these basic knowledge of the difference between baking soda to baking powder and how they should be used, you can be rest-assured that your cakes or baked goods will rise.

Just remember to follow the recipe and how these baking agents work, and you can achieve great tasting home-baked treats like a professional!

~* Janlia Chong has held onto her title as Baking Sensation because of her near endless knowledge of baking and packaging treats. Her ability to impress is one of her biggest traits. What's her trick? Simple, she takes something that sounds difficult and makes it easy and fun. Follow Janlia's advice and you'll be busy baking treats for the entire family. Visit http://www.BakingHugs.com *~

Homemade Whipped Cream

Writen by Shauna Hanus

Most grocery stores carry cans of whipping cream ready to spray onto your favorite desert. Some of these cans even come in chocolate flavor. But, instead of choosing to use canned cream how about whipping your own.

In the dairy case of your local grocery store you will find cartons of Ultra-pasteurized whipping cream, whipping cream, and baker's cream. Each of these can be whipped up into a delightful topping for deserts.

Ultra-pasteurized whipping cream has been heated to above 280 degrees to extend its shelf life. It is just a bit more temperamental when it comes to whipping.

Whipping cream is more difficult to find in stores but it does whip up easier.

Baker's cream is an Ultra-pasteurized version that contains vanilla flavoring. This is an excellent choice to top cakes or pies.

Whether using Ultra-pasteurized, whipping, or baker's cream following a few simple steps will yield delightful results every time.

First chill all ingredients and utensils thoroughly. Place the carton of cream in the coldest location in your refrigerator. Allow it to chill overnight. Place the beaters and a deep narrow bowl in the freezer for 30 minutes before whipping.

Pour the cream into the well chilled bowl and add any additional flavorings at this time. Almond extract, vanilla extract and Kirshwasser cherry flavored brandy are all excellent choices. Add judiciously, the flavorings can easily overtake the cream.

Mix at high speed with a hand mixer until soft peaks form. Take care not to over beat the cream. If the cream begins to separate it is curdling and turning into sweet butter.

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

http://www.gourmayeats.com

Cooking With Connor Adventures In The Kitchen With A Toddler

Writen by Maureen R. Sinclair

Cooking together has always been a favorite activity in our family. My mother began to cook with me before I started school. One of my earliest school memories was when I was a first grader: our class was invited to be guests of the eighth grade cooking class and we were treated to hot cocoa and oatmeal cookies made by the "big kids." At the end of the party, we were allowed to help the eighth graders clean up, and I remember volunteering to wash a very large floured baking sheet. As the class was ending, I was still at the sink laboring with the industrial-sized baking sheet that was as big as I was. As a reward for my efforts, I was given a gold star on my forehead. Even now, many years later, I still remember that day as one of the proudest of my life.

And maybe it was that day that started me on a life in which my best memories involve cooking for myself, my family, and my friends. The best of the best memories are the times I cooked with my own children who have now grown up and have given me five grandkids (aged from 20 months to 18 years), with whom I can continue what I started with my children over 40 years ago.

Cooking gives children a wonderful sense of accomplishment and they learn early that hard work can pay big (sweet) rewards. Cooking allows you to talk to kids on many levels: they learn about their family histories when you use recipes handed down in the family (the names of their great grandparents, the foods that derive from their family roots in countries far away), they learn to follow directions, they learn to count (depending on their ages, this can range from simple to more involved calculations), they learn cooperation, they learn the joy of work that can give pleasure not only to themselves but to others, they learn to try and to experience different foods and cooking methods, they learn lessons of self-sufficiency that will serve them all their lives, they learn they must clean up after themselves, they learn to follow directions and how to plan ahead (shopping and prep time).

All the while they're learning all these things, they're having fun and so are you.

Children learn to enjoy food from the first moments of their lives, and they can learn the joy of cooking even as toddlers. When you cook with toddlers, it's important that you concentrate only on the task at hand, and it's best to limit your cooking class to just one short one at a time. I've found it best if the recipes are simple, and have an enjoyable anticipated outcome.

Getting started

These days, I've been cooking a lot with my three-year-old grandchild, Connor. I like to begin talking with Connor about what I want to cook with him. I describe how much he will like the dish, and when I get his interest, I give the recipe a fun name. I can keep his interest through the whole process if I start by writing the recipe down and discussing the ingredients and steps involved.

Then I plan a trip to the store for the ingredients. Again I involve the child. We look for the ingredients together, and we watch while the checker bags our stuff, and after we pay her (Connor learns that everything has a price), we go home to cook.

Washing hands is always the way we begin. It's fun washing up with Connor, who generally resists washing up at other times -- as he seriously throws himself into this activity when its for cooking. Next we gather our ingredients and utensils. And then we begin.

Fun and safety

I discuss the fact that we will need to warm up the oven while we're making our food; explaining that the stove is "very hot" and that he must never touch the oven; and that he only cooks with me, or his Mommy or Daddy. I usually tell him about the times I would cook with Daddy when he was a little boy. This usually gets Connor's interest. I measure out each of the ingredients, and Connor gets the fun and important mixing job.

If I'm using an electric blender or mixer, Connor gets to turn the appliance on and off (again discussing safety issues and the importance of not using these appliances by himself). If something has to be cooked on the stove-top, Connor stands close by watching the activity and depending on what's cooking he get a chance to stir the pot (under very close supervision).

By this time, things in the kitchen are starting to smell really good, and that gives us a chance to discuss what we smell and to build excitement about the end result.

Connor gets the honor of greasing the cake or muffin pans, or he can roll out dough (with some help). Depending on what we're cooking, he also gets the opportunity to help pour the batter into the pans if we're making a cake, cupcakes, or muffins. If we're making cookies, he can use the cookie cutters and later he can sprinkle the colored sugar over them.

Finally, we are ready to put the dish into the oven or onto the stove, set the timer, and anticipate the outcome. While waiting, Connor always helps with the clean up, and I admit this is his least favorite thing to do. But this is one of the lessons that are learned we must always clean up our own messes. It's not all work. While we're cleaning up, we get to look into the oven and watch the progress of the dish as it cooks. We discuss how the food will get to smell better and better, how it browns, and how the cake gets bigger as it cooks.

When the timer rings, with Connor closely watching, I take the food out of the oven and place it on the cooling rack. If the dish calls for icing, we use the cooling time to make the icing, and Connor helps put the icing on the cakes or cookies (and into his mouth).

At last, the dish is done and we get to eat it, sharing it of course with Mommy and Daddy, and anyone else who wants some. Since eating is a social activity, Connor basks in the glow of his accomplishment and enjoys the compliments and the conversation. In our family, after eating everyone helps clean up, so once again Connor is in on the action.

In general, anything that I choose to cook with Connor (or any other young child) has got to be simple and quick, recognizing that young children have finite attention spans. The time I spend cooking with Connor (or any of the kids) leaves me happy, tired, full, and contented; it leaves them feeling the same way, too, and proud of themselves as well.

The following are a few recipes that I have used successfully with Connor and with my younger grandchildren. I hope that you will try them for yourselves and add your own while you make memories for yourself, your children, and your grandchildren (or any kid who happens to be in your life).

The Recipes

"BaNANA" Bread

Preparation Time: 20 minutes Baking Time: 60 minutes Makes 1 Loaf

You will need: a large fork and a wooden spoon, 2 bowls, oven gloves, loaf pan, cooking rack.

Ingredients:
1 cup sugar
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 egg
½ cup cooking oil
2 or 3 very ripe bananas
Pam or some other spray to grease the pan

* Note: You can add ½ cup chopped walnuts to this recipe BUT I DO NOT GIVE NUTS TO YOUNG CHILDREN

1. Heat oven to 350 degrees and spray the sides and bottom of loaf pan with PAM and sprinkle with a little flour (shake out the excess flour)

2. Peel the bananas and mash the bananas with a fork into a small bowl

3. In the other bowl, mix the sugar, oil and egg with the wooden spoon until the mixture looks creamy and is a light yellow color

4. Blend in the bananas

5. Add the flour, baking soda and salt. Break up any lumps in the batter and stir until the batter is smooth and all the flour is mixed in.

To Bake: Spoon the batter into the loaf pan and bake for 1 hour. (Test for doneness: if the top of the loaf spring back after you touch it, or if you stick a clean toothpick in and it comes out clean, it's done.

Cool on the cooling rack for about 20 minutes, then flip the bread out onto the rack and cool some more before slicing.

Creamy, Dreamy Oatmeal (to wake a guy up)

Preparation Time: 10 minutes Cooking Time: 5 minutes Serves: 4

You will need measuring cups, small pot (prefer a non-stick one), a long handled wooden spoon, 4 bowls, 4 spoons.

Ingredients:
2 cups of water
1 cup old-fashioned oats
Pinch of salt

Possible Toppings:
(i.e. the good stuff) Milk or Maple Syrup, Brown Sugar or honey
Butter
Raisins
Sliced Bananas
Crunchy Wheat Germ

1. Pour the water into the pot. Add the oats and salt.

2. Ask a grown-up to help bring the mixture to a boil. Lower the heat to a simmer.

3. Cook for 5 minutes or until the desired thickness, stirring occasionally.

THEN: Spoon into bowls and serve with the topping dejour.

"Butter and Nana Jama" Jam Sandwiches

You will need 2 tablespoons, a butter knife, and a cutting board

Ingredients:
2 slices of bread (or more depending on who is eating)
1 tablespoon strawberry jam
1 tablespoon butter (soften to room temperature to spread easy)

1. Spread jam evenly on one slice of bread (again depending on how many are eating) and evenly butter the other slice.

2. Press the jammed and buttered sides of the slices together to make a a sandwich

3. Place on cutting board and cut into halves or quarters.

A variation that my family enjoys: substitute softened cream cheese for the butter and make Cream Cheese And Nana Jama Jam Sandwiches.

Shamrock Lucky Glass Cookies

Preparation Time: 20 minutes Cooking Time: 8 to 10 minutes oven preheated to 375 degrees

You will need:
One (1) package of pre-made sugar cookie dough (may be store bought)

Green hard candy (Lifesavers etc.)

Zip Lock Bags and Small Kitchen Hammer (or any other thing a child can use to "bam" the hard candy to little bits)

Two (2) shamrock shaped cookie cutters (1 large and 1 small)

Some tin foil

A cookie sheet

To Prepare:

1. Roll out the cookie dough and cut out cookies using the large shamrock cookie cutter. Using the small cookie cutter, cut a hole in the center of each of the cookies

2. Place the cookies on a foil covered cookie sheet

3. Put hard candies into a plastic zip lock bag and crush them using the kitchen hammer, rolling pin or any thing else that will "bam" the candy (the kids LOVE this part!)

4. Use the crushed candy to fill the holes in the center of the cookies.

To Bake: Place the cookie sheet in the over (adult only) and bake the cookies for about 8 to 10 minutes until lightly browned. Watch these cookies because depending on your oven, they may require less time to brown.

Let these cookies cool completely and then peel the cookies off the foil and EAT!

Variations: Depending on the Holiday or Celebration (or just because), you can use other cookie cutters and colored candy---as for example, Christmas 1/4Tree Cookie cutters and red and green candy for Christmas.

Pruney Loony Muffins

Preparation Time: 30 minutes Baking Time: 15 to 20 minutes in regular sized muffin tin or 7 to 9 minutes in mini muffin tins.

Preheat Oven to 400 degrees Makes 12 regular sized muffins or 36 mini muffins. NOTE: Kids LOVE the mini muffin size.

You will need:

Muffin tin (regular sized or mini sized)

1 and 3/4 cups of flour

1/4 cups of sugar

1 Tablespoon Baking Powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 egg

1/4 cup salad oil

2 (4 oz. Baby Jars) of Pureed Prunes or you can use Pureed Apples

1/3 cup milk

Mixing Bowl and Flour Sifter and Measuring Cups and spoons

For the Topping (goes on before baking):

2 Tablespoon Wheat Germ

1 Tablespoon Sugar

1/2 teaspoon cinnamon

To Make:

1. Sift dry ingredients together (flour, sugar, baking powder, cinnamon into a bowl and make a well in the center.

2. Place eggs, milk and prunes (or apples) into a medium bowl and beat with a fork until well mixed.

3. Pour liquid mixture into the flour well and mix until just moistened. Batter will be lumpy.

4. Fill greased muffin tins to 3/4 full

5. Mix the topping ingredients together in a small bowl and sprinkle the topping on the muffins and gently pat on.

Bake in the preheated oven (400 degrees) for 15 to 20 minutes for regular sized muffins or 7 to 9 minutes for mini muffins.

Submitted to Online Cooking by Maureen R. Sinclair

Restaurant Supply Tips Choosing The Right Knife Shouldnt Have You On Edge

Writen by Patty Gardiner

Knives come in a variety of sizes, shapes and costs. Chefs agree that knives are the most important tools you can invest in for your kitchen. So it is important to take into consideration a number of issues when contemplating the purchase of a knife, such as, the knife's materials, features, and how you will use the knife. Here at Jean's Restaurant Supply, we have compiled a list of factors to keep in mind when contemplating your next knife purchase.

• Materials. One of the most important things to take into consideration when choosing a knife is the type of steel used in the blade. There are many choices, but the consensus among veteran chefs seems to be high carbon stainless steel. High carbon stainless steel is the best of the stain-resistant steels and the alloy is the most popular type used in high quality kitchen cutlery. This type of steel will take a sharp edge and will maintain it well, yet is relatively easy to sharpen. Ceramic blades, which aren't actually steel, are also favored because they are lightweight and can maintain a sharp edge for months or years with no maintenance. However, they are more brittle than steel, require diamond-sharpening tools to maintain, and lest we forget to mention, they are definitely more expensive than knives with steel blades. The next material choice to consider is for the handle. Handles fall into three general categories: wood, stainless steel or composition. Some chefs prefer the feel of wood. While composition handles help ensure a safer grip on the knife when handling slick or wet items, and are generally preferred over slippery stainless steel, yet both are sanitary and practically maintenance-free.
• Features. Knives come with an assortment of features, but these can be roughly divided into the following categories: construction, balance, blade type and blade size.

• Construction. First, let's talk parts. Although knives vary, they have three general parts. The first part of the knife is the blade, which has a cutting edge, a spine that is opposite the cutting edge, and most blades have a tip or point at the end. The second part is the tang, which carries the handle into the knife. And finally, some knives have a thick section of steel between the blade and the tang, called bolsters. Next, we'll talk construction. Knives are generally made three ways; they are stamped, forged, or sintered. Sintered knives are made by fusing the various parts of the knife (blade, tang, and bolster) together to make a complete knife. Stamped knives are made by cutting shapes out of a single piece of sheet metal, which are ground and edged and handles are attached to the tang. Stamped knives never have bolsters and can be poorly balanced, however, this does not necessarily make them inferior knives. Stamping is a less expensive process than forging. Forged knives are more expensive than stamped or sintered knives due to the number of individual steps required to construct a single knife. Forging begins with a rough shape of steel that is heated to red-hot in a furnace then dropped into a mold. It is then given a few hits with a hammer, after which, it is then tempered by the process of repeatedly heating and cooling the knife form to give it the desired level of hardness and flexibility. The forging process allows for the formation of the bolster. Forged knives are made from a single piece of steel and are a favorite among veteran chefs.
• Balance. This is a critical and often misunderstood factor to consider when purchasing a knife. Some knives are blade-heavy, some are handle-heavy, while some are a balance in between. This view of a knife's "balance-point" is not the most important thing to consider. Bottom line: the knife should feel good in the cook's hand. Is it comfortable? Does it feel like an extension of the cook's arm? This should be the basis on which you make your decision concerning the balance of the knife you choose.
• Blade Type. There are several types of blades including flat ground (tapered), hollow ground and serrated. Hollow ground knife blades have a concave profile and are considered inferior to flat ground blades. High quality cutlery is usually made with flat ground knife blades, which taper from the thicker spine to the thinner edge in either a convex or straight line. Serrated knives have a wavy blade edge and will be discussed later, in detail.
• Blade Size. This feature is most closely related to the next section of this article: what are you using it for? Blade sizes will vary according to the intended task of the knife. This is an important thing to consider, for though it may be possible to carve a roast turkey with the shorter paring knife, a more efficient and effective knife for this task would be a longer one designed for carving.
• Usage. The final issue to consider when choosing a knife is what you expect to use the knife for. There are three basic cutting actions: chopping, striking or slicing. Each of these actions is complimented by a specific knife design. The following are a few of the classic knife designs:

• Chef's Knife. This knife, also known as the ''Cook's'' knife, is the most popular among veteran chefs, and one they use more often than any other type. It has a triangular blade from 6'' to 10'' long, the most popular being 8''. They are usually 1-1/2'' tall and gently taper to a point. This blade shape is ideal for allowing the blade to rock back and forth on the tip while you are mincing, chopping or dicing. Yet, at the same time, they can also be used to cut vegetables, meat, poultry or fish. The sides of the blade can be used for crushing garlic and some spices. But the Chef's knife is best used in a rocking motion for chopping.
• Paring Knife. The paring knife has a blade that is about 2-1/2'' to 4'' and it is only about .75'' wide at its widest point. It is usually held in one hand, while the food to be cut is held in the other. It is considered a slicing knife and though it can be used on a cutting board, it usually is not. It can be used to peel vegetables and fruit, trim meats, cut pastry dough, make decorative cuts, or in numerous other ways.
• Serrated Knife. Also a slicing knife, serrated knives have a scalloped blade edge. This type of knife is sometimes known as a "bread knife" because it functions perfectly for slicing bread, which requires a back and forth sawing motion. Yet, beyond breads, it can also perform well when used for slicing tomatoes or peaches or other fruits that have a skin that easily bruises. Serrated knives are designed to keep part of the edge of the blade from coming in contact with the cutting board surface, which dulls knives much faster than food can. Knives with serrations are sometimes common in lower-priced knives because they cut much better when dull than a plain edge knife. However, a serrated knife must be sharpened professionally and should never be sharpened on a sharpening steel. In fact, replacement is usually a more practical option when faced with a dull serrated knife. Yet, a well cared for serrated knife should not become dull very easily because it is seldom drawn across a cutting board surface.
• Cleaver. The cleaver is a striking knife that is used in a fashion similar to using a club. It is used in meat preparation to sever bones and joints. These knives will either have a straight or slightly curved edge. It is similar in looks to a Chinese Chef's knife, which is lighter than a cleaver because it is used to chop vegetables instead of meats.
• Boning Knife. This knife, as you might assume from its name, is used for cutting meat off bones. The blades are generally narrow and can be 5'' or longer. Boning knives can either be straight or curved, stiff or flexible. It is a favorite for poultry, and is utilized with brief, slicing strokes.
• Utility Knife. The utility knife is a compromise between the larger chef's knife and the smaller paring knife, and is typically 6'' or so in length. They can serve a multitude of purposes and are frequently utilized by the extra hands of the sous-chef.
• Slicing Knives. This group of knives, dedicated to the art of slicing and carving, are frequently used against a cutting board. Slicing knives are long and thin and are available in either straight or serrated edges. They tend to have narrower blades, which will help decrease their likelihood of sticking in foods. Customarily, you want the slicer to have a longer blade than the food you are cutting, so consider a longer slicing knife if you can only have one.
• Specialty Knives. Examples of knives that fall into this category would be filet knives or steak knives. These are nice to have around if a substantial amount of your time is dedicated to the tasks that these knives are designed for, but they are not essential items to have in the everyday commercial kitchen.

Now that you've taken the time to educate yourself on the significant issues to consider when purchasing a knife, remember that your knife is the most important kitchen tool a chef can have – so think of your knife purchase as an investment, not an expense. Choosing to invest in high quality cutlery is one of the wisest decisions you can make. The return on your investment will be well worth the initial expense. If you're like most of us and are on a budget, veteran chefs agree that most any kitchen can function quite nicely with three basic knives: a chef's knife, a paring knife and a long serrated slicer. These three knives can cover virtually any foreseen cutting task in the kitchen.

Once you've taken the plunge and invested a fair amount of capital into your cutlery, the next most important thing to remember is to properly care for your investment. It does no good to shell out money for a high quality knife that you damage through negligent maintenance or improper sharpening. Use your knives on the proper cutting surfaces and follow the knife manufacturer's care and maintenance suggestions. Here at Jean's Restaurant Supply, we suggest having your knives sharpened by qualified professionals whenever possible. We hope that you have found this information helpful and we are here to answer any of your restaurant equipment questions.

Patty Gardiner is a member of the website development team at Jean's Restaurant Supply, your home for quality knives, including Forged Knives. Jean's is a restaurant and food service supply company offering restaurant equipment such as refrigeration, bar and beverage supplies, dinnerware, concessions and more. She can be reached at 800-840-3610 Monday through Friday from 8 am to 6 pm, Central Standard Time and on Saturday from 9 am to 3 pm Central Standard Time. Or check us out on the web at http://www.jeansrestaurantsupply.com/

Healthy Foods That Your Kids Will Love

Writen by Angela Tyler

Is getting your kids to eat healthy foods is a battle in your home? If so, you'll love these tips that will make your kids happy and give you the satisfaction of knowing you are feeding them foods that are good for them.

Start the Day Right

You can give your kids a delicious, healthy breakfast by getting rid of the ready to eat cereals and pastries and replacing them with bran pancakes and low-sugar syrup and/or fruit. Whole-wheat tortillas filled with fruit, scrambled eggs, or cheese and turkey bacon are delicious and your kids will have fun eating them, paying no attention to the fact that it is actually good for them.

Naturally Sweet

Most kids will ask for sweets such as candy and snack cakes. Instead of giving in to the pressure, give your kids applesauce and homemade oatmeal cookies prepared with a sugar substitute or honey rather than white sugar. Fruit snacks and dried fruit roll ups made from 100 percent fruit are great ideas for kids.

Replace fruit drinks and sodas with flavored tonic water and fresh fruit juice. Drink boxes containing pure fruit juice are relatively inexpensive and kids love the individual boxes, complete with straws.

Make it Fun

The secret is in the presentation. Arrange an assortment of healthy foods in a fun way on your child's plate. You can include smiley faces made from raisins or nuts and choose foods that are colorful. Kids will eat most things if they are presented in a unique design that makes eating fun.

Healthy Dinner

Dinnertime can include homemade pizza topped with cheese and vegetables, or soft tacos made with shredded chicken and cheese. Chicken strips prepared in the oven are always a hit and you could include an assortment of fresh vegetables and whole-grain breads. Fish sticks are relatively healthy if you prepare them in the oven rather than fried. Cheese and legumes are healthy choices.

It's not difficult to get kids to eat healthy foods. It just takes a little extra thought and planning. Start by using our tips and you may be surprised to see what your child will eat.

Would you rather spend time doing the things you love rather than being stuck in the kitchen? http://www.freequickrecipes.com has quick recipes for mothers... and others. And, if you are looking for fun exercise videos for your kids, don't miss http://www.funexercisevideos.com

Baking Perfect Breads Cookies And Desserts

Writen by Dennis R Weaver

We're all looking for that perfect pie, or cookies, or loaf of bread. It doesn't always happen. In our experience, there are four reasons that account for most of the less than perfect products.

Under baking or over baking. This has to be nemesis number one. Breads are often under-baked and cookies are often over-baked. Under baked bread is soggy. Crusty breads will never be crusty if the temperature doesn't get high enough to drive the moisture from the dough. Over baked cookies are dry and hard. Try baking cookies until they just start to brown and see if you don't like them better.

Most soft breads should reach an internal temperature of 190 degrees and most crusty breads should reach a temperature of 200 to 210 degrees. A thermometer is the bread baker's best friend.

To reach internal temperatures such as these, crusts will often be a darker brown than what you often picture in the perfect bread. If you would like a golden crust on your bread instead of a rich brown crust, try draping the loaf with aluminum foil for the last six or eight minutes of baking. The aluminum foil deflects the heat and will protect the crust from becoming too dark.

Not letting it rise enough. And while we're talking of breads . . . if you like your bread light and fluffy, let it rise. The tendency is to stick it in the oven too soon. With a little practice, you'll soon learn to recognize bread that has risen to the maximum. It's soft to the touch—it even looks puffy. Ideally, you'll catch it a little before it starts to blister. (Remember, you will get a little oven spring, even in a hot oven.) If you wait too long and the bread starts to blister, all is not lost. Punch it down, reform the loaf, and let it rise again. (Sometimes, if a single blister shows up and you're in a hurry, you can puncture the blister with a sharp knife and stick the loaf in the oven.)

Improper mixing. We don't mix breads long enough; we mix biscuits, muffins, and pancakes too long. Mixing develops the gluten. It's the gluten that creates the elasticity and chewiness in bread. We want products leavened with baking powder or baking soda to be tender and flaky. Mix the dry ingredients to distribute them well and then combine the dry mixture with the wet ingredients until they are evenly mixed but no more. Leavened products that are over-mixed are tough and leathery.

Improper measurement. We suspect that more often than not, ingredients are not measured properly. In many good recipes, there is some margin for error but even in the good recipes, the product will be better if the ratio of ingredients is correct. Measure liquids in clear containers designed for liquids and at eye level. Use measuring cups that you trust to be correct. (We recently compared four brand name measuring cups. One was off by a full tablespoon in one cup.)

We always weigh flour when we bake. A packed cup of flour can easily weigh 20% more than one that is lightly filled. (Most recipes are based on lightly filled cups.) If you are just starting to convert your recipes from volumes to weights, start out with 4.5 ounces of flour for every cup. Stay with the same flour as much as possible for the same type of product. Different flours have different densities and different flours can act very differently in a recipe. If you weigh your flour and record your results, you can perfect that favorite recipe.

Now you know. These are the nemeses that cause the most problems in the kitchen. Knowing what they are--the common pitfalls of the kitchen--will arm you to be a better baker. As you perfect your craft in these four areas, you will turn out wonderful baked goods.

For more articles like this visit The Bakers' Library.

© 2004 The Prepared Pantry

Pure Water And Fine Tea

Writen by Jon Stout

Tea originated in China 5,000 years ago and the selection and brewing of tea has been refined to an art with health and spiritual aspects emerging as part of the process.

Experienced tea drinkers throughout the world generally follow established guidelines for infusion or brewing of tea and the infusion process is often as important as the initial selection of tea. For many tea enthusiasts, brewing tea is the most soothing and spiritual part of their day. Brewing a good tasting cup of tea releases tensions for many and has a definite comforting effect.

It is a fact that since 99% of tea is water, better water makes better tea and water is critical to the final outcome of tea preparation. Brewing tea can be complex or simple. For many tea enthusiasts the brewing process is an important part of the tea experience that culminates in the preparation of a satisfying beverage and a way of life. Fine teas are especially sensitive to the nature of water for infusion.

The best water for successful tea infusion is low in mineral content, free of contamination and additives and high in oxygen content.

Water Quality and Brewing Tea

Good tasting tea requires good tasting water. A simple test is that if the water tastes good by itself, the resulting brewed tea will also have a good flavor. Because a brewed cup of tea is mostly water, the quality of the water is often as important as the quality of the tea leaves. The water must be free of contaminants and minerals and contain enough oxygen to enhance the natural tea flavor. Moreover, there are a number of additional factors that will affect the taste of the infusion. These include water temperature, the mineral content of the water used and the continued presence of a sufficient quantity of oxygen in the water.

If one is using tap water, filtration is often required. Many tap water suppliers use chlorine to kill bacteria and chlorine in tap water combined with mineral and chemical deposits can significantly affect tea taste and the tea drinker's overall health. The brewer will want to remove chlorine and other chemicals as well as sediment from the water. It is best to check the composition of tap water on EPA or AMWA websites. Frequently there are also local water quality analysis data available.

Chlorinated tap water for example destroys the flavor of tea. No matter how skillful the preparation or spectacular the tea, bad water will make a bad cup of tea.

Water Temperature

Most experts recommend that one never boil water for a prolonged period or re-boil a previously used supply. The more that the water boils, the more oxygen that is driven out of the water .When water is boiled, oxygen evaporates, and the crisp taste in the brew is lost.

Fresh cold water is important. In areas with poor tap water, use bottled or filtered water that is free of contaminants. Never use water from the hot water tap. If only tap water is available, run the water until it is cold and has a chance to aerate and infuse oxygen.

Poor quality tap water, containing mineral content and other contaminants, even if it is very cold, should be avoided since its chemical treatment imparts undesirable flavors and odors which interfere with the delicate aromatics of tea.

Mineral Content - Soft vs. Hard Water

Water described as "hard" is high in dissolved minerals, specifically calcium and magnesium. These minerals accumulate in the water, adversely affect the taste and clarity of the tea and accumulate in teapots and infusers. Teas brewed with pure water containing no minerals produce a crisp flavor and a clear brew that is aesthetically agreeable.

Hard water can also affect the appearance of tea by making it dark and murky. Hard water often results in an undesirable chalky taste and can also reduce the aesthetic portion of the tea brewing process by bleaching the color of the leaves. High mineral content bottled water has the same negative impact on tea as hard water particularly when bottled water does not include significant oxygen.

Oxygen and Water

Oxygen plays an important role in brewing because it helps to release the best flavors of tea. As a result, one must use water that is aerated (full of oxygen).It is an established fact that the presence of oxygen in water is required to maximize tea flavor. Aeration is particularly important when brewing fine teas.

Avoid re-heating water because previously boiled water will have lost much of its dissolved oxygen which is important to bring out the tea flavor Always use freshly drawn water that has not previously been boiled to maximize the oxygen content of the brew.

Water Quality, Purity and Taste for Tea Drinkers in the United States

Historically, in China, great attention was give to supplying high quality water from a reliable source. The emperors of China appointed royal springs reserved for use in tea brewing and developed special messengers that would guarantee the freshness and availability of supply. This procedure was repeated throughout history and in other tea drinking areas of the world. Supply of water was an integral part of the tea experience.

In the United States utilizing a pure water supply is also critical to proper brewing but the water supply generally comes form one of three sources: Municipal water, spring and well water and bottled water.

Municipal water is the predominant form of water supply and is controlled by standards set by the Environmental Protection Agency. It is important to note that EPA Regulations do not eliminate the presence of harmful minerals from water but merely set upper limits on the presence of contaminants. In addition, chlorine is often added to municipal water to kill bacteria but this chlorine has a distinctly undesirable taste.

Spring and well water are a major source of water in rural areas but it is unregulated and subject to serious contamination from organic, chemical and human sources. Individual wells and springs must be tested to determine the source and level of contamination.

Bottled water is the best for brewing flavorful tea but care should be taken to determine the source of the bottled water. Bottled water from springs is subject to contamination while mineral water often contains the minerals that are most detrimental to good tasting tea. Of the various sources for bottled water only purified water is best for the brewing of good tasting tea.

Purified water means that all minerals and contaminants are filtered and removed from the water using a purification process but that is only the first step. For tea brewing purposes purified water must also be infused with oxygen to guarantee the best flavor. Only those companies that use a multi-step process of filtration, purification and oxygenation should be considered as a reliable source for the brewing of good tasting fine tea. For more information on purified water visit http://www.ElementH2O.com

Jon Stout is the Chairman of the Board for Element H2O, a bottler in Chantilly, Virginia offering only Ultra Pure bottled water products and private label opportunities for small and large businesses in all 50 states and Canada.

Element H2O's clients include a wide array of businesses in the health and fitness and hospitality industries, including martial arts studios, fitness centers, gyms, private trainers, physical therapy clinics, sports medicine clinics, large and small hotels, day spas, restaurant chains, catering companies, and many others.

Visit the Element H2O website at http://ElementH2O.com

You can reach Jon Stout at 1-866-4-PURITY, or by email at jon.stout@ElementH2O.com

Jon is also Chairman of he Board of Golden Moon Tea a division of Element H2O. Golden Moon Tea is a supplier of high quality loose tea and high quality tea ware. Golden Moon Tea's website is found at http://www.Goldenmoontea.com.

Taste Quality And Price Selecting The Right Balsamic Vinegar

Writen by James Zeller

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. -- Luciano Pavarotti

The cook in your family would want it, the aunt that has everything might not have it, and your mom would enjoy it.

What is it?

Modena balsamic vinegar.

A gift of quality Modena balsamic vinegar will be a much appreciated, highly valued gift for any cook in your circle of influence.

The Discovery

This taste sensation was most likely discovered in the Middle Ages and probably by accident. It has been a gift for royalty and Western Culture finally understood its value in the kitchen in the 1980's.

The Process

As seasons change, and the years go by, balsamic vinegar is coming of age. A minimum of twelve years is needed for the coveted title 'aceto balsamic tradizionale'. This title has as much importance as labels placed by a consortium governing body for the fine wines of Europe. Additionally, especially fine Modena balsamic vinegar will bear the title 'Extra Vecchio'.

Multiple wooden casks are used in the process of making Modena balsamic vinegar. The most pure vintage is aged in chestnut, oak, cherry, mulberry, ash, juniper and acacia wooden casks. Each wood provides its own unique contribution to the unique taste.

The Uses

Balsamic vinegar is often sought as an ingredient for vinaigrette dressing and remains a useful and potent ingredient in numerous dishes from strawberries to fish, salads to ice cream.

The Preparation

In fifteen minutes a home blended balsamic vinaigrette can be prepared for family or guests using such ingredients as extra virgin olive oil, crushed garlic cloves, balsamic vinegar, white wine vinegar, thyme leaves, chopped fresh basil, finely chopped chives, chopped tarragon, and chopped oregano. A food processor can be used to blend ingredients and the finished mixture should be allowed to fully saturate overnight. In concert, these ingredients will awaken taste buds that thought there was little left to discover in taste.

The Gift

Gift baskets are available with lower priced balsamic vinegar that may not fit the Italian standard of perfection, but remain a prized, yet affordable gift that includes most of the same taste as the more expensive Modena balsamic vinegar.

The Comparison

Interestingly, some Modena balsamic vinegar that is now available was just beginning the aging process when Western cultures first fell under the spell of such vibrant taste.

Value priced balsamic vinegar can be purchased for less than $25 per 8 ounces and is especially valuable for sauces, marinades and balsamic vinaigrette. There are more inexpensive varieties of balsamic vinegar in stores; however these products often are little more than caramelized brown sugar and common vinegar. They may provide a unique taste to your meal, but should not be confused with more authentic varieties. True balsamic vinegar requires no preservatives and has an indefinite shelf life. Should you discover the balsamic vinegar you purchased in the store has preservatives, you might consider the purchase of balsamic vinegar that includes all the benefits and taste of Italy's finest vinegars.

The Taste

The gift of balsamic vinegar is a gift of good taste. It provides a sense of sharing an international secret and leaving the recipient feeling that fortune has indeed smiled on them.

James Zeller writes for gourmet gift related websites such as Cruets.com . Here is a selection of balsamic vinegars that he found, and a creative collection of culinary gourmet gifts.

How To Set A Formal Table

Writen by Mary DeMello

Throwing a formally dinner party doesn't need to be a stressful occasion. You can really impress your family and friends and make even Miss Manners proud if you know how to host an event properly. And, if you know how to set a formal table, your food will present in a much more appealing way.

There are several items that you will need to set a completed table. Formal dinnerware, along with a complete set of flatware will make for a nice looking table when used along with fine glassware and table linens.

• Dinner plates need to be centered in front of each chair, if using placemats, they should be center in front of each chair with the dinner plates centered on the placemats
• Soup bowls should sit on top of each dinner plate
• Salad plates are placed to the left of and just above the forks or on top of the dinner plate, if there is no soup to be served.
• The bread plate should be placed to the right and slightly above the salad plate.
• You can also bring each course's plates out with that serving of the meal, so that p each appropriate plate is placed on top of the dinner plate with each specific course. For example, soup bowls are placed and removed, to be replaced with salads plates, etc. Get creative with how you fold your nalpkins and make your table elegant and original!
• Napkins can be placed on the plate, under the forks, or inside the drinking glass.
• Water glasses are placed to the right of the knife. Wine glasses and other drinking glasses areplaced next to the drinking glasses.
• Cups and saucers are put near the knives, or can be brought out after the meal, if coffee or tea are only being served with dessert.
• Silverware that is used first should be the furthest away from the dinner plate so that your guests will be using their flatware from the outside and work towards the plate.
• Forks are placed to the left of the dinner plate; knives and spoons go to the right.
• Knives should be placed with their cutting-edge toward the dinner plate, except the butter knife which should be laid flat on a bread plate.
• Utensils should be about 1/2-inch away from the plate or each other, and they should also be lined up evenly from their bottoms. Each course should have its own utensil, but don't overdo it.
• Dessert silverware can be originally placed at the table setting if you wish. The dessert fork or spoon should be centered above and parallel to the dinner plate.

And remember to relax and enjoy the company of your friends and family, After all, isn't that the reason you decided to invite them in the first place?

Mary DeMello is the manager of Cooking Supply Company where they sell all the products needed to for both formal and informal dining. You can check out her store at http://www.cookingsupplycompany.com.

The Hidden Health Hazards Of Grilling And Barbecuing

Writen by Frank Mangano

Many people enjoy a tender grilled chicken breast, sirloin steak, or filet of fish, and nothing says summer quite like a good old fashioned barbecue. But if you aren't careful, a summer of enjoying barbecued cuisine can prove deadly to your health.

It has been well documented that undercooking meat can cause a variety of food borne diseases. But it's now apparent that overcooking can be just as bad, if not worse, as studies reveal that it can cause cancer.

The true culprit is charred meat, the portion of the meat that's essentially turned into charcoal due to overheating. Scientists found that charred meat produces a compound called PhIP, which has been shown to cause various types of cancers in rats.

The findings were revealed at a conference for the American Association for Cancer Research in April, wherein they showed that when PhIP was mixed in with rats' food, their spleens, prostates and intestines underwent cancerous genetic mutations after four weeks.

If this isn't bad enough, other evidence suggests that PhIP isn't the only malignant compound that's produced when meat is charred. Another compound called heterocyclic amines, or HCAs, can increase the risk of various cancers in humans, including prostate, colon, stomach and breast cancer.

Yet another compound worthy of concern is called polycyclic aromatic hydrocarbons, or PAHs. PAHs form when fats from chicken, steak and types of fish are re-deposited onto the barbecued slab, due to the high heat and smoke brewing from the hibachi, after the fatty oils have dripped on the hot coals below.

So, do findings like this mean you should swear off barbecuing forever? Certainly not. And even if it did, it's not likely that the thousands of Americans who barbecue regularly even would. However, caution can and should be taken when eating and preparing for a barbecue:

Get the Grill Goin'—If you haven't used the grill for awhile, its best to give it a good clean by turning up the heat to high and closing the lid for about 10 minutes. This will remove the caked oil and grease from past grilling

Cut the Fat—Not only does trimming the fat off meat reduce saturated fat content, it also greatly reduces the likelihood of PAH compounds forming

Remove Charred Meat Portions from the Meat Before Serving or Eating

Marinade Meat—Marinating does mean extra preparation, but scientists believe that the ingredients in marinades act as a sort of shield for the meat, reducing the chances of carcinogenic compounds forming significantly

Wash Your Hands—This is common sense, but cleaning your hands thoroughly—for at least 20 seconds—is essential when handling raw meat

Avoid Cross Contamination—The easiest way to avoid this is to use two different plates when handling food: One plate for raw meat, another plate for cooked meats. The same standard should apply for cutting raw and cooked meat products (i.e. different utensils and cutting boards)

Pre-cook Meats—Boiling chicken wings or heating up pieces of swordfish or steak in the oven prior to grilling is a great way to ensure it's fully cooked

Flip Frequently—Once you've made it to the grill, don't just leave it alone only to flip the burger once or twice. Research indicates that flipping frequently at a low heat hastens the time it takes to get the barbecued fare from the grill to the dinner table.

Exercise Portion Control—The thicker the meat, the longer it takes to cook thoroughly. Keeping the cuts small will fix this

Keep a Thermometer Handy—Judging whether or not meat is cooked thoroughly enough shouldn't be done just by examining its inner color. The U.S. Department of Health advises that chicken should be cooked to at least 165 degrees, hamburger to 160 degrees, pork to 150 degrees and hot dogs to at least 140 degrees. Steak should be cooked to 145 degrees for medium rare and 160 degrees for medium

Following these 10 tips will help provide you with yet another fun, safe and delicious season of barbecue bonanza.

Copyright 2006 Frank Mangano

Frank Mangano dedicates his life to finding solutions for people interested in reducing their risk of health problems and improving their overall quality of life naturally without the use prescription medication. To learn more, visit one of the most comprehensive sources for natural health information on the web: http://www.naturalhealthontheweb.com