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    Turkey the old fashioned way

     

    There are many delicious ways to prepare and serve turkey. It might be deep-fried, brined, poached, grilled...to mention just a few methods of preparation. This article, however, will focus strictly on tips and techniques for preparing perfect turkey the old-fashioned way –- oven roasted. Basic Technique for Roasting a Turkey... 1. The safest method for thawing a frozen turkey is by allowing the turkey to thaw in the refrigerator. Be certain to plan ahead...it will take approximately 3 days for a 20 pound turkey to defrost. 2. Everyone wants to prepare enough turkey for the number of guests they serve, and generally desire to have some turkey left over. To determine the correct turkey size that will be needed, see the section below entitled 'How Much Turkey is Enough?' 3. Cooking time will differ depending on whether the turkey was purchased fresh or frozen. Calculate approximate cooking time in a 350F (175C) oven based on the following: 20 minutes per pound for a defrosted turkey, and 10 to 15 minutes per pound for fresh. 4. A turkey will cook more evenly if it is not densely stuffed. As an alternative, flavor may be added by loosely filling the cavity with aromatic vegetables and/or fruit -- carrots, celery, onions, apples, oranges, kumquats or garlic. Carefully tucking fresh herbs underneath the breast skin will also add flavor. 5. Before roasting, coat the outside of the turkey with vegetable or olive oil and season with salt and pepper. 6. For even roasting, it is best to truss the turkey, and especially so if roasting stuffed poultry. (See 'How to Truss a Turkey' below.) 7. Set the turkey on a rack in a large roasting pan to promote maximum air and heat circulation and to ensure that it cooks evenly. To yield moister, juicier white meat, place the turkey 'breast-down' on the rack. This technique will prevent the turkey breast from overcooking and becoming dry. 8. Set the roasting pan on the lowest rack of the oven to keep the turkey away from the top, which is the hottest part of the oven. 9. Once the turkey is cooking in the oven, resist the temptation to 'peek' inside by opening the oven door. Opening and closing the oven door will cause the temperature to fluctuate, which will only increase the likelihood of a dry turkey. Avoid opening the oven door until approximately 45 minutes before the turkey expected to be done. 10. After checking for doneness (see 'When is the Turkey Done?' guidelines below), remove roasting pan from the oven, tent the turkey with foil and let it 'rest' for approximately 15 minutes before carving (see tips on 'How to Carve a Turkey' below). If additional time is needed to prepare gravy, heat up side dishes, etc., the turkey may be allowed to sit at room temperature (covered) for up to an hour without losing too much heat. 11. Refrigerate any leftover turkey within 2 to 3 hours of preparation. Store in airtight, shallow containers to allow adequate circulation of cool air; date and label the containers. Turkey may be safely stored refrigerated for approximately 5 days and frozen for up to 4 months. ================================ How Much Turkey is Enough? On average, to provide 2 servings of turkey for each guest (and allowing for leftovers), the suggested weights are as follows: 10 pound turkey for 6 people 12 pound turkey for 8 people 15 pound turkey for 10 people 18 pound turkey for 12 people 21 pound turkey for 14 people 24 pound turkey for 16 people - If you will be serving more than 16 guests (a recommended turkey size of more than 24 pounds), buy two turkeys that equal the total suggested weights. - If the recommended turkey size is less than 12 pounds, you may wish to buy a turkey breast to roast. ================================ How to Truss a Turkey... To 'truss' means to secure poultry or meat into a compact shape. Trussing will ensure even roasting. The following technique is recommended when roasting poultry, especially a stuffed turkey. 1. To truss with string, take a piece of butcher's string about three times the length of the turkey. Place the turkey on its back, tail end nearest to you. Slide the string underneath so that it is cradling the turkey in the center of its back. 2. Gently pull the string up the sides...then around the wings. Pull the strings toward you, close to the breast, so that the wings are held against the body. 3. Cross the strings at the base of the breast, then wrap each string around the end of a drumstick. 4. Tie the ends of the string together, cinching it tightly so that the legs cross. 5. Finally, lift the turkey so that the tail end is up and wrap the string around the tail. Tie the string, pulling tightly so that the cavity is covered by the tail. ================================ When is the Turkey Done? <> You will want to test your instant-read or traditional meat thermometer a few days before preparing the turkey to ensure it is properly calibrated. Place the thermometer in a pot of boiling water. It should register 212F (100C) -- water's boiling point at sea level. If the reading does not reach the desired temperature, you will want to buy a new thermometer. <> Keep a careful eye on the thermometer during the last half hour of cooking since the internal temperature may rise rapidly toward the end. <> Using a meat thermometer, test for doneness in the thickest, meatiest parts of the turkey: Test the widest section of the breast near the wing joint; the temperature should be 165F (73C). Test the legs at the top of the thigh, near the hip joint; the temperature should be 180 (82C). If cooking a stuffed turkey, determine the internal temperature of the stuffing as well; it should be at least 165F (73C). <> If using an instant-read thermometer, insert it deep enough to reach the heat sensor (the indentation about two-inches from the tip). <> Also examine the juices and oils at the bottom of the pan that are released during cooking. If they have a pinkish tinge, continue roasting; if they are clear, the turkey is probably done. (Try to insert the thermometer as infrequently as possible, to prevent the juices from escaping.) <> Another way of checking for doneness is to move the leg up and down. The looser it becomes, the closer it is to being done. ================================ How to Carve a Turkey... To carve a turkey, it is essential that you use a sharp carving knife and a good, heavy-weight fork. The following instructions will make carving a turkey almost effortless. 1. Begin by cutting through the skin where the leg meets the breast. Pull the leg away from the body with the fork and continue to cut down, close to the body, to find the joint where the thigh meets the body. Pull the leg out further and slice right through the joint to remove the leg and thigh. 2. Place the leg skin-side down and locate the line at the joint where the thigh and the drumstick meet. Holding your knife along this line of the thigh, you can slice easily through the joint. If you hit resistance, adjust your angle and try again. Cut down through the line and separate the thigh from the drumstick. Repeat this process with the other leg. 3. Remove the wishbone (actually the collarbone) from the turkey. Removing the bone will prevent it from splintering when you carve the breast meat. 4. Next, run your knife through the skin along one side of the breastbone. Then cut down along the ribs, pulling the meat gently away from the bones in one large piece, leaving behind as little meat as possible. 5. When you reach the wing joint, cut through it and continue to remove the breast from the body. Repeat with the other side. 6. Finally, remove the wings and slice the breast meat before serving. (For even, attractive slices, cut the meat against the grain.) ================================ So, there you have it...everything you need to know about successfully roasting a turkey. As you can see, preparing a turkey by adhering to the techniques above is not at all difficult. The small amount of effort you invest will be well rewarded when the final product reaches the serving table and your guests rave about how absolutely marvelous it is. Just remember one thing: serving a juicy, flavorful roasted turkey does not have to be reserved solely for the holiday season -- it's wonderful anytime of the year. Copyright ©2005 Janice Faulk Duplantis

         
    Types of cookware pots and pans

     

    Pots and pans make the most essential part of your cookware. There are lots of various types available for each particular cooking method or a few different methods. Skillet/frying pan has a flat bottom with short sides that are flared or sloped, which makes it easier to toss and turn food with a spatula. The pan is usually made of a responsive to heat material such as lined copper, stainless steel with a copper or aluminum core, anodized aluminum or cast iron. Non-stick surface is also popular in such pans. They are available in different sizes and generally come with a cover. Roasting pan is usually of a rectangular shape with low sides allowing the heat from the oven to expose the entire surface of the meat. Roasting pan is generally used with a rack to prevent the meat from sitting in its own juices and stewing instead of browning. The pans are available made of different materials including stainless steel, aluminum with non-stick surface, clay and granite. Saucepan is a round pot with high straight sides and a flat bottom, can be used for several purposes, such as cooking soup, stewing vegetables, making sauces. There are a few styles to suit special purposes. A saucepan known as a Windsor has sides that flare out and another known as a saucier has sides that are rounded. There are also different sizes and materials of saucepans. Most of them have a snug fitting cover. Stir-fry pan is a round, deep pan that may have straight sides with a slightly rounded base or more commonly a round base that slopes out and upward. Sizes and handle length can vary to match the cooking process. Heat is evenly distributed across the base while the sloping sides make it easier to stir and turn the ingredients. Wok is a bowl shaped version of stir-fry pan, best for quick cooking food over high heat. It is available with rounded or flat bottom. Some varieties of woks have one long handle, some have two short handles and others have a long handle on one side and a short one on the opposite side. The materials used are carbon steel, cast iron, and metals with non-stick coating. Stockpot is a deep, tall, straight-sided pot with two big, loop handles. It is used for simmering large amount of liquid, such as stock, soup and stews, but also works well for thick soups, chili and for boiling pasta. Sometimes comes along with pasta insert – made of stainless steel perforated insert that fits inside a stockpot and acts as a colander for draining pasta. Grill pan is a heavy metal pan that consists of ridges spaced evenly across the bottom, that closely simulate the grilling process when cooking various meats and foods. Can be with shallow sides or with deeper sides similar to a frying pan. Many grill pans are made of cast iron and are available in different shapes and sizes. Double boiler consists of two pans - one inside of the other. The bottom pan contains hot water and the top pan holds the ingredients that are being cooked. Generally used for making delicate sauces that have a tendency to separate if cooked on direct heat. Double boilers can be made of stainless steel, enameled steel, glass and aluminum. Fondue pot is a type of cookware that consists of a pot with a heat source such as a portable cooking fuel or an electrical heating element placed directly below the pot that is used for a food preparation process known as fondues (“fondue” is a French term meaning “to melt”). The heat source melts or fully warms the contents (usually cheese, chocolate, wine or other ingredients) so that food can be dipped into the pot and either cooked or coated with its contents and eaten as an appetizer or part of a meal.

         
    Use the perfect flatware

     

    I love entertaining people in my home. Nothing excites me more than opening my doors and allowing others to enter my small world. I love cooking for people and making a great and relaxing evening for them. I guess I love it so much because my mother was constantly inviting friends over for dinner parties during my childhood years. She would teach me little aspects of entertaining each time she threw a party. One of the biggest things she taught me, however, was the importance of using the right flatware for every occasion. It might sound excessive to some people, but my mother had over sixty sets of flatware in our home growing up. It does sound like a lot, but not when you consider that my mother was hosting dinner parties at least twice a week for at least thirty years straight. She had to have a variety of flatware as she entertained all kinds of people for all kinds of reasons. I would often get to go shopping for flatware with my mother before an extra-special party that was coming up. My father would give her permission to buy yet another set of flatware and we would head off to her favorite shops and see what we could find. She would always choose flatware according to the time of year and the theme of the dinner party she was throwing. As I got older and began to throw my own dinner parties, I quickly realized how much I needed the right kinds of flatware for the parties I threw as well. I realized that it quickly gets boring to use the same flatware for a Christmas party and a summer picnic party. So my husband graciously began to learn that I needed new flatware quite often. If he wanted me to prepare meals for his business executive friends, then he had better let me throw great parties with great flatware. You can find great flatware at a variety of places. The important thing is to have an idea of the kind of flatware you want before you shop. Think about the kind of party you are throwing and the guests you are having. See if you can't find the perfect flatware that meets all your needs. Of course, remember too that you will probably use this flatware multiple times, so make sure you do not get anything too trendy that will quickly go out of style.

         
    Using barbecue smokers for added flavor and tenderness

     

    Barbecue smokers add a delectable smokey flavor that at the same time makes food moist and tender every time. The slow cooking process of using barbecue smokers is perfect for fish, meat, vegetable or sausages. However most barbecue smokers are intended for small barbecues only. 1. Basics Of Barbecue Smokers The construction of a barbecue smoker is basically the same as a standard barbecue grill. However with a barbecue smoker the closeable lid is designed to trap in smoke to cook the food. Barbecue smokers are either direct or in direct. The direct barbecue smoker is basically a unit with a closeable lid and aromatic wood chips are combined with the charcoal. The smoke produced by the chips and charcoal cooks the food placed with in the smoker. This gives the unique flavor to the food. In direct barbecue smokers is similar to the direct barbecue smoker with a single unit and closable lid, this is the grill unit. However the in direct barbecue smoker has another container, the smoker unit, that holds the woodchips and charcoal. The smoke passes into the grill unit and gives flavor to the barbecue. Barbecue smokers may either be electric or gas and may use real wood or charcoal for smoking. Both types of barbecue smokers can be used for private and commercial settings. At the same time there are table top barbecue smokers that are transportable. Depending on the skill level of the user there are several types of barbecue smokers to choose from. 2. Water Barbecue Smokers for Beginners - Ideal for beginners - Vertical type barbecue smoker - Has a bowl of water located between the base and cooking racks - Generates moisture throughout the cooking process - Relatively inexpensive - Great way to get started in barbecue smoking - Very hard to regulate heat 3. Electric Barbecue Smokers Next to the water barbecue smokers are the electric type smokers. These models are more expensive compared to the water smokers thereby producing better-smoked food. One of the perks of using an electric smoker is that there is no need to light a fire. However many traditionalist smokers would dislike this feature of the electric smoker. The electric barbecue smoker make for hassle-free cooking, allowing the cook to spend more time with the guests rather than tend the fire. It also involves less care and upkeep compared to traditional barbecue smokers. 4. The Charcoal or Log Barbecue Smoker The charcoal or log burning barbecue smokers is the next step to the electric barbecue smokers. This type of barbecue smokers is reserved for the truly skilled smoker that appreciates the fine taste of quality-smoked food. The taste of food smoked in charcoal or log burning barbecue smokers is truly savored with every bite. Charcoal or log burning barbecue smokers are larger in size and heavier compared to water or electric barbecue smokers. These type of smokers are outfitted with handle-bars and wheels making transport reasonably easy. At the same time charcoal or log burning barbecue smokers have controls for thermal regulation and smoke generation providing more choices for cooking. 5. Maitenance Tips Maintaining a barbecue smoker doesn't require a great deal of effort. For most brands of barbecue smokers sold in the market today, it is essential to fire up the unit and let it burn on the highest heat for about one hour. This process known as the burning-in method will kill any possible contamination that is already present in the unit even before it is used for cooking. The initial smoking process will in effect provide a protective covering for the barbecue smoker. 6. Safety Tips When using a barbecue smoker be sure that there is sufficient ventilation in the area where the unit is located. This will prevent the fumes from choking family and friends. It will also limit the chances of a build-up of dangerous toxins brought about by excessive smoke.

         
    Using overstock sites on the net for cookware purchases

     

    You may be a person who loves to cook. You absolutely love to spend time in your kitchen. As a result, you like to outfit your kitchen with the latest and with the best cookware that is available on the market. However, and with that said, if you are like most people in the 21st century, you also live your life on a budget. You simply do not have a great deal of extra money to blow and spend at will. Therefore, with the goal of outfitting your kitchen with the latest, with the best in cookware, you also want to keep your eyes on ways in which you can save money on your cookware purchases. To this end, you might want to focus your attention on the Internet and the World Wide Web, specifically on overstock merchandise sites that are springing up all over the Net. There are many benefits that can be realized by shopping for cookware at overstock sites on the Net. First and foremost is price. In the vast majority of instances, you will be able to find up to date cookware for sale at these overstock websites for prices far less than what you will be able to find otherwise at different retail venues in either the brick and mortar world or on the World Wide Web. One of the other, important benefits to be realize by shopping for cookware for your home at overstock sites is found in the fact that they are very convenient. A consumer such as you literally can shop for cookware twenty four hours a day and seven days a week. If you are like most people in this day and age, not only are you living on a tight budget, but you are living on a tight schedule as well. You simply do not have the time available to you to shop around, to spend a great deal of time going from store to store, looking for cookware for your home. Thus, an Internet based overstock site can be a true godsend when it comes to saving time in your search for the best cookware for your own kitchen. As a final reminder, make certain that you only patronize those overstock sites that have established reputations for reliability. By shopping at an established site, you will make certain that you do obtain exactly the cookware products that you have bargained for while visiting one of the overstock venues on the Net.

         
    Vinaigrette dressing a simple balsamic recipe will do

     

    A balsamic vinaigrette dressing is not some closely guarded secret made mysterious by a celebrity or gourmet chef. A good tasting vinaigrette is easy to make, and healthy for you. Oil and vinegar salad dressings or vinaigrette recipes can be made by those of us who have not attended the culinary institute. Times have sure changed since Seven Sea’s Italian Dressing and Wishbone’s Green Goddess sat on every store shelf as salad dressing staples. Remember when we thought “Original Ranch” was a vast improvement for our salad dressing repertoire, and store bought bacon bits were a hit? Then packaged spring mixed greens became available, and pine nuts were considered healthy and… just a moment; you still buy bottled salad dressings? Our quest for “lighter fare” and “healthy greens” in our diet, has led us down a daunting path, searching for that elusive ‘healthy salad dressing.’ Low carbs, low cholesterol, and “healthy for all that ails you,” has become a must. So what is it, that we should, (or better yet) ‘are allowed’ to put on top of our salad that’s good for you? Today we walk down the salad dressing aisle in a gourmet food store and behold the gourmet condiments from floor to eye level. Organic spreads, sauces, and accoutrements. Wine vinegars, infused oils, and herb flavored vinaigrettes. Some endorsed by celebrities. Some seen on TV. Some made by celebrities, (yeah, right). Some made on a distant island, in some strange sounding place. (We move on a step further.) We shake our head at Modena consortium, imported Spanish, and California Napa Balsamic vinegars. A huge question mark appears over our heads as we gaze at Aceto, Traditionale, aged, and Special Blends. We mutter, “What hath God Wrought?” Inventor, Alexander Graham Bell, couldn’t have verbalized our incredulous thoughts more accurately. A simple oil and vinegar salad dressing, why is the degree of difficulty exponential? It needn’t be. A simple vinaigrette dressing recipe can be made easily, from simple ingredients, be healthy for you, and actually taste great. The key ingredients in a vinaigrette dressing, is a traditionale aged balsamic vinegar, and an excellent olive oil. You don’t have to spend a fortune for the balsamic either. Two very good balsamic vinegars that are very reasonably priced, are Caroliva Reserve balsamic and Masserie di Sant'Eramo balsamic. (Those other vinegars that are under $8, …don’t bother). Your balsamic vinaigrette dressing will go great with other dishes besides a salad, too. A balsamic vinaigrette is outstanding with fresh lobster and scallops, artichokes and asparagus. A balsamic dressing also goes well with fresh sliced tomatoes or steamed vegetables and greens. A balsamic dressing recipe can be altered to your individual taste. The normal proportions for a balsamic vinaigrette dressing are one part balsamic vinegar to three parts olive oil, with seasoning of salt, pepper and Dijon mustard. A rule of thumb is one teaspoonful of mustard for every half cup of salad dressing. The flavor of balsamic vinegar is rich and intense, and with a delicate olive oil you may want to use proportions of one part vinegar to four or five of olive oil. Other herbs and spices will enhance a balsamic vinaigrette, such as chives and sage. Even a bit of finely grated fresh ginger root will add zest to your dressing. It is all a question of how you want your finished dressing to taste. Simple Balsamic Vinaigrette Dressing Recipe (that you can make yourself) INGREDIENTS 3 tablespoons aged balsamic vinegar 1 teaspoon Dijon mustard 1 garlic clove, peeled and crushed through a garlic press 3/4 cup extra-virgin olive oil Salt and freshly ground pepper, to taste Use a blender to mix the ingredients. It will produce a thicker vinaigrette dressing. One serving will equal 2 to 3 tablespoons of dressing. One cup should easily be enough for 6 to 8 servings of mixed green salad. Refrigerate and store in a covered container. Whisk well before serving.

         
    What do you really need in cookware and crockery

     

    Cookware is always a rather contentious subject. I have seen chefs turn up to even the simplest of cooking jobs carrying more than it would take to maintain your average oil tanker (though maybe this is not the best use for your cookware), when all that was really needed was a knife and something to sharpen it with. So what are the real ”cookware essentials”, the things that you really can’t do without? Well surprisingly you actually need only a very small amount of things to get you going. Probably considerably less than you have already. All the cookware you actually need is a good knife, a means of sharpening it, a chopping board and a couple of pans. You may prefer a bit more cookware but you can cook with just that. Don’t get me wrong, I’m as partial to a kitchen full of mixers, blenders, electrical appliances and assorted useful, and otherwise, gadgets as the next person. But although good quality cheap cookware ( yes it is possible )like grinders and blenders give you a lot more scope there are plenty of things that you can cook without them, but a good knife, or three, is absolutely essential. The first and most essential piece of cookware you need is a cook’s knife, that’s as large as you feel comfortable with, an 8 inch knife with a blade that curves slightly to allow a rocking motion is a good start, then a smaller knife, about 4 inches, for cutting small vegetables and a carving knife. If you buy one about 10 inches long it can also double as a bread knife. Although there is no point buying extra knifes just to line the pockets of the large kitchen equipment manufacturers. A set can actually be quite good value and give you more for a similar amount of money. But check carefully what is in the set first. If you cannot find a set with what you think will be useful to you, don’t buy it. Many sets come with extras like a case or wooden knife block but try to see past the free gifts. It’s much better to have a few good knives in your drawer than a fancy polished beech wood block with fifteen designer knives, fourteen of which you never use, and one that is not the right shape for your hand and gives you blisters. I have a small, not very expensive set of French Sabatiers that are comfortable but not as posh looking as some of the more fashionable makes like the Japanese globals which I find too light which makes chopping a lot of vegetables for example much harder work. If you learn how to use them properly then steel or grinding stone is a good way to keep your knives sharp otherwise there are a good choice of proprietary sharpeners that keep the knife at the right angle while you pull it through the sharpener. Pans also need to be good quality, nothing over the top, no need to spend a fortune. Just make sure they are of a good solid construction. This promotes good even heat distribution and helps to prevent things burning. Stainless steel is a good option. A good wok on the other hand should be made of a thin light steel and cost very little, but always check that it has a good well-fixed wooden handle. The best place to buy this most useful of pans is (perhaps unsurprisingly) usually the local Chinese supermarket. A good chopping board is another necessity though two are better than one as this helps to prevent cross contamination if you designate one for uncooked meats/fish etc. and another for things like fruit and salads. No matter how much you think you will always be careful and wash them between uses this is the best single way to prevent contamination between foods. Mixers can be useful if you intend doing a lot of baking. But unless you make bread on a regular basis (always a good idea), then buying a simple, good quality hand held mixer rather than a heavy standalone version could save you a couple of hundred dollars in as well as a lot of space on your worktop. A blender is always useful for soups and the occasional smoothie, and a grinder will give you a lot more options in your use of nuts etc. and will also provide a constant supply of fresh coffee for the more manic cook. A good way to combine the functions of all three is to buy a food processor. A good quality machine such as a Moulinex or Robot coupe will save space and allow you to buy a much better processor than if you bought their items separately. There is an almost unending list of kitchen equipment that you could buy (if in doubt walk into your local cookery shop and ask the owner what he thinks you need!), but make sure you get the essential good quality cookware right and it will make your cooking easier and more enjoyable. Did you find this article useful? For more useful tips and hints, points to ponder and keep in mind, techniques, and insights pertaining to guides on cuisines, culinary styles, recipes and more , do please browse for more information at our websites. infozabout cookery. infozabout

         
    What exactly is a crockpot

     

    Copyright 2006 Tony Buel The word 'crockpot' is a name which is actually a trademarked name, but is often used as a generic term. The terms 'crockpot' and 'slow cooker' have come to be used interchangeably. 'Rival' is the original holder of the trademarked term 'Crock-Pot'. The Rival Crock-Pot / slow cooker has been one of the most important cooking tools for busy families since its introduction in 1971. Slow cooking is a great way to provide delicious home cooked meals for people and families on the go and produces flavorful meals time after time. This appliance is made of fired clay and is usually glazed and surrounded by a metallic housing. It contains a controlled heating element to maintain the slow cooker temperatures whuich allow food to be cooked over longer periods of time. Typically a slow cooker will have just two heat settings, and a glass lid is used to retain the heat and moisture. An important tip to be sure to follow is this: Don't lift the lid while it is cooking the food! Letting the heat escape in this way will add twenty minutes to the cooking time! The lid is important as it prevents escape of hot water vapor which would, if permitted, lead to lowering the internal water level, loss of heat and drying out of the contents. A slow cooker works in a much different way than a pressure cooker which allows much higher temperatures than the boiling point of water. Because the lid of a slow cooker is on very loosely, the temperature inside will never get above the boiling point of water. Any vapor that does occur condenses on the lid and returns as moisture back onto the food. Because of the nature of slow cooking, food can be cooked for longer than expected with no harm to the food. In fact, your meats become more tender when they are cooked like this over longer periods of time. Recipes for these cookers must be adjusted to compensate for the nature of the cooking. Often water must be decreased. Most (probably all) come with recipe booklets. Many cookbooks with slow cooker recipes are available and there are numerous recipes on the Web. A small number of cookbooks seek to make complete dishes in a slow cooker using fewer than five ingredients while others treat the slow cooker as a serious piece of culinary equipment capable of producing gourmet meals. With some experience, timings and recipe adjustments can be successfully made for many recipes not originally intended for these cookers. The long, moist nature of the cooking method allows for lower quality cuts to be used. And even though a slow cooker takes longer to cook the food, it will actually save you time! How is this possible? Well, you can quickly load the ingredients in the morning and turn it on. That right there is the bulk of your time - not very much! And at dinner time, your home will greet you with a flavorful aroma fit for a king or queen!

         
    What s so great about a george foreman grill

     

    When he entered the cooking appliance market, George Foreman ended up delivering a knockout punch in terms of sales. A number of people—whether they’re seasoned chefs or novice cooks—rave about the George Foreman grill. Still, you may be wondering what’s so special about this popular product. Some consumers say the Foreman grill is the best “as seen on TV” product ever produced. In large measure, this is because the meat cooked on this machine is spectacular in taste. As one fan put it, “Words cannot describe how good (it is)…” The grill is also particularly effective at draining fat from meat. There seems to be little doubt that the Foreman grill “cuts the fat” from food. In addition, the grill is quite easy to clean—you simply wipe the surface with a soft cloth or sponge dipped in water, then place the drip tray in the dishwasher. Cooks say the smaller version of Foreman’s Lean Mean Fat-Reducing Grilling Machine is terrific for preparing fast, low-fat meals—particularly for couples or single people. The double-sided grilling surface can heat in less than five minutes, which makes the grill convenient for today’s busy lifestyles. The grill’s high grooves permit fat to run off as the meat cooks. A plastic, grooved spatula can scrape off bits of fat that tend to get stuck to the surface of the grill. However, the George Foreman is not just for hamburgers and chicken. You can also use it for cooking vegetables and tofu dogs. Since the grill is double-sided, the food cooks twice as fast. In addition, the grill creates little smoke, so it’s environmentally-friendly as well. Nutritionists say that the George Foreman also offers significant health benefits. By eliminating the customary pool of grease, the grill produces lean meat that is much more nutritious. As a result, the George Foreman offers a way to create heart-healthy meals. Because of the speed with which the grill cooks, you’ll end up spending less time in the kitchen. That means you can devote more time to your family and friends. And isn’t that what entertaining should really be about?

         
    What s so great about slow cooking anyway

     

    As I walked through the grocery store aisles a few weeks ago, I noticed the increase in prepackaged slow cooker meals. I’ve been using my slow cooker and reaping the rewards for years, so it was no real surprise to me when others started proclaiming the benefits of cooking with a crock pot. Why did it take the rest of the country so long to catch up? With this increase in popularity, I’ve recently been asked by a few ‘newbies’ ‘What’s so great about slow cooking anyway?’ That’s an easy question to answer even if all you’ve ever done is make chicken stew with your slow cooker. It’s just so dang simple and the food tastes better when cooked slowly and evenly in a crock pot. I’m a work at home mom. I operate a Family Child Care and also have a busy online business, both of which keep me going all day long. That on top of my daughter’s activities and the in and out nature of my husband’s business, we’re usually searching for time to sit down and eat, especially eating together as a family. There’s where the slow cooker comes in handy. I have tons of slow cooker recipes, and can find just about anything to cook that my kids and picky husband will like to eat. Since I work at home, having the kitchen stay a comfortable temperature is a must, as I spend quite a bit of time there preparing meals and snacks for my day care kids. I use my crock pot year round, and love its usefulness during the warm weather months when I can fix the beginnings of the meal in the morning when I’ve got other ‘stuff’ out on the counter anyway, put it all in the pot, and then clean up the whole mess when I’m done. The crock pot requires very little clean up itself, so there you have yet another major reason for why slow cooking is so great. For those of you who work away from home, consider this scenario: As the day goes along, the slow cooker is busy fixing your meal for you, and when you walk through the door at the end of another grueling day at work, your dinner is waiting. All you need to do, depending on the recipe you’ve selected, is prepare a side dish or salad, add some bread, set the table, and call the family in to eat. Simple, simple, simple; and very satisfying to come home to. Here is a favorite slow cooker recipe that you can try with your family. I’m sure you’ll all love it. Country-Style Crock Pot Chicken 6 carrots, sliced 6 celery stalks, sliced 8 chicken pieces 1 can (10-3/4 oz) cream of chicken soup, undiluted 1 envelope dry onion soup mix 1/3 c or chicken broth 2 tsp cornstarch Slice vegetables place in crock pot. Place chicken on vegetables. Spread undiluted soup over chicken. Sprinkle dry onion soup mix. Do not add any water. Cook on High 4 hours, or until chicken is done. Stir often. 10 minutes before serving, mix broth and cornstarch. Pour over chicken, stir well. Serves 4.

         
    What s under your grill

     

    Whether you barbecue on a popularly priced grill or a top-of-the-line, stainless, multi-burner behemoth, there are some things that don't change. Sparks, spills, grease and flare-ups are inevitable when cooking and eating in your backyard, whether it involves feeding the family or entertaining a crowd. Outdoor living can cause serious damage to a patio, porch or deck in which you've made a substantial financial investment and perhaps devoted many hours of labor. As outdoor rooms become increasingly popular, many decks and patios are getting bigger and more deluxe, which translates to more costly. You can, however, invest a few dollars in a grill pad now to avoid spending thousands of dollars later replacing or repairing the damaged outdoor living surface. U. S. homeowners currently spend over $230 billion annually on remodeling and renovation, and a full third of that staggering amount is for outdoor amenities, with decks and patios a priority. The National Association of Home Builders (NAHB) reports that more than half the 1.8 million new homes built have decks, patios or porches. The "Original" Grill Pad is a lightweight, flexible, fiber-cement deck protector that is so durable it will outlast most grills. It is easily cleaned with a garden hose and "breathes" to minimize water buildup that can cause stains and even mildew on the expensive surface beneath it. You'll want one under each of your outdoor heating appliances including grills, smokers, turkey fryers, chimeneas or firepits. The pads are available in five designer colors to match any outdoor dйcor. Choose from a 30-inch round or a 30 x 42-inch oval or rectangle shape in Earthtone, Berry Black, Granite Grey, Big Green or Brick Red. In addition, there's now a Collegiate Edition. Currently, there are almost 50 college team logos available and more will be added soon. They are popular with college sports fans and alumni and make a great gift for just about any occasion

         
    What to look for when purchasing a grill

     

    For many of us, summer will forever be associated with grills. Grills mean Father’s Day cookouts, graduation parties, and relaxing family get-togethers. You may think that the scent of bratwurst on the grill is one of the best aromas around. Therefore, if you’ve just moved into a home with a deck—or an apartment with a patio—you may want to invest in a grill in order to make your time outdoors a bit more memorable. Yet, finding the right grill for your particular lifestyle can be a challenge. This is because there are so many options to choose from. With so many choices available, you may not know where to begin as you conduct your search. However, if you keep a few simple things in mind, both the browsing and the buying process should be much easier. Undoubtedly, an important consideration is the weight of a grill. Experts say that heavier gauge metal is far more durable. Therefore, if you want to buy a grill that’s really built to last, consider a heavy-duty model. You’ll also want to decide what kind of fuel power you would like for your grill. A charcoal grill, for example, tends to add an intense smoked flavor to food. It can also be time-consuming, since it will take about 15 to 30 minutes after you light the grill before it will be ready for cooking. The higher-quality charcoal grills have air vents to control cooking temperature. The main advantage of grills that use liquid propane or natural gas is that they burn cleaner and less expensively than charcoal. They also ignite quite quickly, thanks to a push-button, rotary or electronic lighter that is built right into the grill. After only ten minutes of pre-heating, you can begin to grill. Meanwhile, if you live in an area that cannot really accommodate a charcoal or gas grill, you might want to invest in an electric one. Newer models tend to create a fascinating flavor—especially when you use a high-quality marinade. An electric grill is especially well-suited for residents of apartments. Yet, a key disadvantage is that the grill must be plugged into an electrical outlet. Be sure to take your time when shopping for a grill. After all, you’ll want one that you will be happy with over the long term. The more time you invest in searching for the right grill, the happier you’re likely to be with your final purchase.

         
    What to serve as the main course for your dinner party

     

    Choosing the best meal to serve as the main course for a dinner party is often a dilemma. Hosts and hostesses want to make sure that they do not serve foods to which the guests may have an allergic reaction and when dealing with different cultures, they want to make sure the food is not offensive. For example, you would not serve pork at a meal where some of your guests practiced the Muslim religion. You would not serve roast beef or chicken if you know that some of your guests are vegetarian. Fish is a dish that always goes over well at dinner parties. Try a fish dish that is not common, such as halibut. The dinner party that earned me the best compliments was one at which I served a recipe called Snappy Halibut Skillet. Along with being easy to prepare, it is quite tasty. There are many variations of this recipe, but the one that my family and guests prefer is as follows. You will have to increase the recipe for the required number of guests. This one is based on a dinner party for 10 people. Ingredients 1 1/2 tsp. Thyme 2 1/2 lb halibut (allowing 1/2 lb. per serving) 1 1/2 tbsp olive oil 1 onion chopped in small pieces 1 clove garlic, minced 1 1/2 tbsp cornstarch 1 can stewed tomatoes 1/2 cup green onions Sprinkle thyme on both sides of each halibut fillet and cook over medium heat in hot oil. Test the fish to see if it flakes easily with a fork. This will tell you that it is fried. Remove the fish to a warming plate. Using the same skillet, cook the garlic and onion until they are tender. Stir the cornstarch into the stewed tomatoes and then pour the mixture into the skillet. Cook until thickened. Return the fish to the skillet and let it heat through with the sauce.

         
    What you need to know about oil fondue

     

    : Let's talk about meat fondue recipes and what you need to know first. Meat fondue also known as oil fondue is a method of cooking all kinds of meats, poultry, and seafood in a pot of heated oil. Each person participating in a fondue experience, cooks his/her meat by placing a small portion or chunk on the end of a long fondue fork and placing it inside the pot of oil to cook. When the meat has finished cooking in the oil, it's then placed on a small plate where you can then dip each piece of cooked meat into previously prepared sauces. Meat fondue recipes can also be prepared as a broth fondue, replacing the oil with your favorite broth - chicken, vegetable, or beef - to name a few. Below, I've provided a pretty organized way of preparing and eating meat fondue recipes. Hope you find this helpful! First, it's great fun and an easy way to entertain a good group of friends or family. With fondue cooking, everything can be done ahead of time and your guests cook their own food! How easy is that? Oil fondue is used for cooking meats such as beef, lamb, chicken, fish, and seafood. The great thing is, you can do oil fondue as either an appetizer or as a main entree. Second, you need a good and reliable cooking unit. With meat fondue recipes, the pot needs to be one that keeps the oil hot and is safe to use at your table. There are a wide range of fondue pots in a variety of styles. Some are complete sets including fondue condiment sets and special fondue plates and forks, as well as burner, stand, metal pot, and a tray to protect the table and catch spatters. Other types, you'll need to buy each item separately. But that has its advantages in that you get to create your own customized fondue set in the colors you want and the accessories that you want to use. Fondue pots are made specifically for a range of different purposes. Stainless steel, aluminum, copper and silver plate or sterling silver pots are generally used for oil and meat fondue recipes where enamel-coated cast iron or ceramic pots are used for cheese or chocolate fondues. In today's market, you can also find non-stick coated fondue pots that make cleaning not such a chore. With the wide variety of pots and cooking units also comes with a wide variety of price ranges - from very inexpensive to costly. The thing to look for, in my opinion, is the sturdiness in the construction of the pot. If you are looking for and all-purpose container that can be used for more than oil fondue, make sure the unit has the capability of being able to adjust the heat source. Fondue Bourguignonne is a traditional meat fondue recipe. The pan used for this is wider at the base and curves in at the top. Why? Because it eliminates some of the spattering that occurs when raw meat hits the hot oil and the shape helps to hold the heat. Most bourguignonne pots are are 1 1/2 to 2-quart capacity. What if you don't have a fondue pot or don't want to spend the money on one? You can always improvise with any good heating unit that burns denatured alcohol, canned heat, or butane. The container for the oil could be any saucepan or chaffing dish. It must be one that is at least 3 1/2 inches deep and not more than about 8 inches in diameter. If it has straight sides and possibly curves inward at the top, even better. Like the bourguignonne pan, it reduces splatters and keeps the heat. Some other items used with fondue pots: Fondue forks and plates are designed for cooking and serving meat fondue recipes and are available in a wide range of materials, sizes, shapes, colors, and of course, price ranges. Long bamboo skewers can be used instead of forks. The disadvantage is, it's sometimes harder to keep the meat or bread on the skewer while it is cooking and the oil can be so hot that you risk getting too close to it and burning yourself. Fondue forks are long - at least 10 inches long - and have insulated tips for safety from burning when using oil or broth fondues. The tines on the forks should be generous in length and not made of flimsy materials.

    Many places that sell fondue pots and their accessories will provide a set of forks with different colored handles for each. This works similarly to the little doo-dads we attach to wine glasses for identification purposes. There's also a fun fondue game you can play to get the party started.

    Fondue plates are special because they have little sections built into them in the form of small indentations for sauces and a larger section for the meat. They are convenient and nice to have, but not necessary. These plates are usually available in ceramic, china, pottery, plastic or metal. Fondue sauce bowls are often used and are particularly festive when the colors or designs of the bowls complement the rest of the fondue set. They are passed around with the different fondue sauces to each of the guests. Below is the recipe for Fondue Bourguignonne: What you'll need: - 3 pound piece boneless beef sirloin or tenderloin - 2 cups cooking oil (canola or other vegetable oil) OR - 1 cup oil + 1 cup Clarified Butter - Salt and Pepper to taste - Dipping Sauces (check out all the wonderful dipping sauces you can make on my web site. See info below.) Trim the fat from the meat and cut into bite-size cubes. Keep refrigerated until about 20 minutes before serving. This recipe lends itself to doing everything in advance of your party, makeing it an easy recipe. Enjoy! Important: Please feel free to republish this article on your web site or in your ezine.

    However, you are not allowed to modify any part of its content and all links should be kept active.

         
    When to use high heat on your barbeque

     

    While some people really seem to have a knack for barbequing – always grilling up a perfect meal – for the rest of us, it is something that must be learned, not something that just comes naturally. Believe it or not, there is technique involved. It’s not just a matter of following your cooking instincts. One of the main secrets of knowing exactly how to make a beautiful, tasty meal every time is knowing how and when to use high heat or very hot coals. Though you may have heard the term "seal in the juices" when it came to barbequing, you may even have tried some techniques every now and then, but unless you’re doing it properly, you won’t be getting it right. For the best results, many barbeque chefs cook vegetables and medium-rare steaks by first using a high heat in order to sear the outside of the food and seal both the juices and the flavors inside. Though this technique is good for foods that you don’t want to cook thoroughly, it shouldn’t be overused. If you’re cooking a meat such as hamburgers or pork ribs, they must be cooked all the way through in order to avoid bacterial contamination. Therefore, searing them to seal in the juices doesn’t do anything but give you dry, or charred food. This can be explained by understanding the way that meat cooks on a barbeque. As it is heated, the cells and the fibers of the meat will tighten, squeezing out much of the juices. Therefore, if you’re only cooking a meat partially, searing it will help to seal in the juices by quickly cooking the outer layers of the food. However, if you should leave the food on this high heat, the inner layers will cook too quickly, vaporizing all of your precious and tasty juices. Try the technique a few times until you get it right. Pay attention to what you’re doing, so that when you do accomplish the right technique, you know how to repeat it. When you are using high heat, the rule of thumb is to cook on each side for a maximum of five minutes (a total of ten minutes). After ten minutes, anything that you’re cooking should be moved aside to a medium heat so that it can finish cooking at that lower temperature. There are many ways to recognize how hot your fire really is, to make sure that it’s always perfect for any kind of food that you’re cooking on your barbeque. One of the most common tests is simply to hold your hand a couple of inches away from the grill. If you’re only able to keep it there for about a second, your grill is at a high heat (that is, over 600єF). If you’re able to hold your hand there fore a few seconds, it’s at a medium heat (around 400єF). At a lower heat, you’ll be able to hold your hand there for over five seconds. Remember, when it comes to high heat, practice makes perfect, and the perfect is well worth the practice!

         
     
         
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