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    11 Tips to making the best pork ribs

     

    1. Purchase ribs that are evenly covered in meat. In other words, don't buy a slab that is fatty on one end and fleshy on the other. Avoid slabs that have exposed bones! 2. Allow for one pound of ribs per guest. This is a generous helping but for more impressive appetites, make it two! 3. When preparing the meat, make sure you remove the membrane on the underside of the ribs with a sharp knife. If you don't it blocks the flavor intake. 4. Always marinate your ribs in the refrigerator, not at room temperature. 5. Don't even think about boiling those ribs! Above all else, boiling the meat causes it to lose all its flavor. If you just have to pre-cook your ribs before slapping them on the cooking grate, try steaming your slabs instead as this will help lock the flavor in. 6. Before placing your ribs on the grate for Barbecuing or smoking, make sure you coat the metal with a generous helping of oil. 7. Barbecuing demands constant attention! As soon as it goes on your grate, stay close by and keep an eye on it. Watch the cooking temperature and avoid going above 250 degrees Fahrenheit -- the best ribs are cooked slowly over indirect heat for about five hours. 8. Put down that fork! Always use tongs to handle your meat once it's on the grate. Why pierce the meat and let the flavor ooze out if you don't have to? 9. If you're going to baste during cooking stay away from anything with sugar in it. Your best bet is to use vinegar and/or water-based products only. 10. Only lay on the BBQ sauce in the last 20-30 minutes of cooking. Any sooner than that and the heat will cause the sauce to caramelize and burn your meat. 11. Let the ribs cool for 10-15 minutes before you serve them up. This is just a courtesy -- you don't want to singe your guests' mouths with smoking hot sauce! You could lose some friends.

         
    A beginners guide to chinese cookery

     

    Introduction When I first ate Chinese food in the UK in the 1970s, it was really quite unappealing. Everything came in a gloopy sauce and seemed to taste the same, due to the overuse of monosodium glutamate, supposedly a flavour enhancer but in reality, nothing of the kind. Then in the 1980s a new breed of Chinese restaurant arrived (at least it took that long to reach the provinces) which provided lighter, tastier Chinese cooking demonstrating regional differences. There was one drawback, however, which was that this new type of restaurant was much more expensive than the original cheap ‘n tasteless ones. Consequently, I thought how nice it would be to cook Chinese food at home but I had no idea where to start until BBC TV came to my rescue in the shape of Ken Hom, the USA-born chef of Cantonese parents. Ken presented Chinese cuisine in such an easily-understandable way, demonstrating techniques and suggesting alternative ingredients should the originals not be available in your local supermarket. The book which accompanied the series, Ken Hom’s Chinese Cookery became my bible and I still have my copy, pages stained with oil drips and smears of sauce. To help you on your way to cooking Chinese food at home, I’m going to briefly describe the basic equipment, ingredients and techniques which you need to know so that you can produce some simple and tasty dishes. I hope you enjoy the article and that it inspires you to get cooking! Equipment Although there are many implements and pieces of equipment you can buy, to start on the road to cooking your own Chinese food, you really only need a good knife or two and a wok. Woks come in all shapes and sizes, they can be non-stick, flat-bottomed, they can even be electric these days but I still prefer my old carbon steel wok with it’s rounded bottom and one wooden handle. This is a Pau wok. These are readily available in Chinese supermarkets and are much less expensive than other varieties. There is one important task though, before you will be ready to cook with such a wok and that is to season it. You will need to scrub it with a cream cleaner to remove any residues of machine oil and dry it carefully. Put the wok on the hob over a low heat. Rub the inside of the wok with two tablespoons of cooking oil using kitchen towel. Let the wok heat slowly for 10 to 15 minutes then wipe the inside with more kitchen towel. The paper will come away black. Carry on coating, heating and cleaning off until the kitchen towel comes away clean. Your wok is now ready to use. After use, wash only in water without detergent and dry thoroughly over a low heat. You may also apply a little oil if you wish. This should prevent the wok from rusting but if it does develop rust, just scrub and season again. As well as the wok, you will need a wok stand, particularly if you have an electric hob. This keeps the wok stable if you are using it for braising or deep frying. You will also need something to stir with – any spatula, slice or slotted spoon will do – metal for a metal wok and plastic or wooden for a non-stick wok. Ingredients Before you rush out and buy up the whole Chinese section at the supermarket, bear in mind that some ingredients don’t keep well if left unused. Just select something simple from your chosen cookery book and buy the things that you need for that then you can expand your selection as you progress through different dishes. Some common store-cupboard ingredients that you will almost certainly need are dark and light soy sauce, some sort of cooking oil and sesame oil, cornflour and rice wine or sherry. For more information, see my article Chinese Cooking - Ingredients and Equipment. Techniques Stir-Frying The most well known Chinese cooking technique is stir-frying. This is where your wok comes into its own as it’s shape and size (at least 14 inches diameter with deep sides) is ideal for quick cooking. The secret to successful stir-frying is to have all your ingredients ready in advance. Meat should be cut according to the recipe but normally in thin strips. Vegetables likewise but in any event should be of similar shapes and sizes to ensure even cooking. Long thin vegetables such as spring onions, carrots or asparagus are often cut on the diagonal so that more surface area is exposed for quicker cooking. Measure out sauce ingredients - check the recipe - if they are all added to the dish at the same time, you can put them all in one small bowl. If cornflour is included, don’t forget to give it a good stir before adding to the other food. Once you have everything prepared, heat your wok until it is very hot then add oil and using your chosen stirring implement ensure that the oil is evenly distributed over the surface of the wok. Before you add your ingredients. the wok should be so hot that it is almost smoking - this will prevent the food from being greasy. The exception to this is if you are flavouring your oil with garlic, chilli, spring onions, ginger or salt - these will burn if the oil is too hot. Now add your other ingredients in the order stated in the recipe and toss them over the surface of the wok ensuring that nothing rests in one place for too long and moving the food from the centre of the wok to the sides. I suggest that you wear an apron or other protective clothing for this operation as the food often spits due to the high temperature it is cooked at. Deep Frying You can use your wok for deep frying but be very careful that it is safely balanced on its stand. Under no circumstances leave it unattended. Deep frying in a wok uses less oil than a deep fryer or saucepan but you may find these safer and easier to use. When deep frying, make sure that the oil is hot enough before adding ingredients or the food will end up very greasy. Test it by dropping in a small piece of prepared food or a cube of bread. If the oil bubbles up around what you dropped in then it’s hot enough. Make sure that food to be deep fried is dried thoroughly on kitchen paper or drained of its marinade before cooking otherwise it will spit. Shallow Frying This is the same as the Western technique. Fry food on one side, then the other and drain off any excess oil before adding sauce ingredients. A normal frying pan is fine for this. Steaming Steaming is widely used in Chinese cookery. You can use a bamboo steamer in a wok, a heat-proof plate placed on a rack in a wok or other large pan or you can use a normal European steamer. If using a bamboo steamer or plate in a wok, bring about 2 inches of water to a simmer. Put your rack into the wok (if the bamboo steamer is big enough and will sit on the sides of the wok without being in the water, you don’t need a rack) and balance your plate or steamer of food on it. Put the lid on your steamer or wok and check occasionally to see if the water needs topping up (use water which is already hot). Whichever method you use, make sure that the food is above the water level and isn’t getting wet. Braising As with Western cooking, braising is used for tougher cuts of meat and involves gentle cooking of meat and/or vegetables in flavoured stock. Red-braising is the technique where food is braised in a dark liquid such as soy sauce which gives the food a red/brown colour. This type of braising sauce can be frozen and re-used.

         
    A brief history of pizza the dish that conquered the world

     

    Pizza, the way we know it today, is a derivation from focaccia (from the Latin word for fire), flat bread that has been prepared since antiquity in different forms and garnished with herbs, olives, fat, raisin, honey, and nuts. The word pizza in Italian identifies any type of flat bread or pie—fried or baked. Although you’d find many types of pitas or pizzas around the Mediterranean, it is in Naples that pizza in the form we know it today first emerged, after the tomato appeared on the table in the 1700s. Naples has many records of pizza since around the year 1000; the first mentions call these flat breads laganae, and later they are referred to as picea. In those times, pizzas were dressed with garlic and olive oil, or cheese and anchovies, or small local fish. They were baked on the open fire and sometimes were closed in two, as a book, to form a calzone. In Naples is also where the first pizzerias opened up, with brick wood-burning oven, covered with lava stones from the Mount Vesuvius. The chefs of those times ignored pizza because was considered a poor people’s food, but the new combination with the tomato, when it entered the kitchen around the 1770s, must have raised some curiosity, even in the royal palace. Ferdinand I Bourbon, King of Naples, loved the simple food of the people and went to taste the pizzas made in the shop of Antonio Testa. He liked it so much that he wanted pizza to be included in the menu at the court. He failed after the opposition of his wife, Queen Maria Carolina. His son Ferdinand II also liked all kind of popular food and he loved pizza to the point that he hired Domenico Testa, son of the now famous Antonio, to build a pizza oven in the royal palace of Capodimonte. Pizza became very popular, earning its place in Neapolitan folklore. Simple and economical, it turned into the food for all people, even sold on the streets, as shown in many illustrations of the time. A famous episode extended the popularity of pizza beyond the limits of the city of Naples. It was 1889, and Margherita, queen of Italy, was visiting the city. She was told about pizza and wanted to taste it. A famous cook by the name of Don Raffaele, helped by his wife Donna Rosa, was invited to cook pizza at the royal palace. They prepared three pizzas, typical of that time: one with cheese and basil; one with garlic, oil, and tomato; and one with mozzarella, basil, and tomato. The queen, impressed by the colors of the last pizza, which resembled the national flag, preferred that one. Since then this pizza is known as Pizza Margherita, and Don Raffaele is credited with its invention, even if we know that it already existed for a long time. At the beginning of the last century, with Italian immigrants, the first pizzerias appeared also in the United States, where pizza has become a mass phenomenon. Yet, even today the best pizza is found in Naples, where it is rigorously made with buffalo mozzarella. Superior pizzas are considered those obtained by moderate variations of the simplest and most popular: Pizza Napoletana with tomato, garlic, oil, and oregano; Pizza Margherita; Pizza Marinara with tomato, anchovies, capers, and olives; and Pizza Four Seasons, divided in four quadrants, each dressed in a different way. Pizza with hot salami, the American pepperoni pizza, is instead found in the Calabria region south of Naples, where this type of hot sausage is produced.

         
    A delicious companion to good health the olive oil story

     

    The health benefits of olive oil in the Mediterranean diet has become more than a novel observation. Clinical research is substantiating healthy benefits, but the gourmet tastes and flavors are bonuses well worth mentioning too. “The… patient should be made to understand that he or she must take charge of his own life. Don’t take your body to the doctor as if he were a repair shop.” -- Quentin Regestein Highly favored as a cooking oil, or for use in a variety of classic dressings, olive oil is being touted in some quarters as a delicious companion to good health. Research on the health benefits of olive oil is impressive, so is the affects of the Mediterranean diet. Recent Findings Olive Oil as a Cholesterol Reducer Compared to American cuisine, especially the snack and fast foods prevalent in the US, the Mediterranean Diet has intrigued the medical world. The European Journal of Clinical Nutrition has published findings that indicate the introduction of olive oil into our regular diet has demonstrated a reduction in LDL cholesterol (bad cholesterol). This is significant because once LDL cholesterol has oxidized it often results in artery rigidity and accompanying heart disease. Olive Oil in Cancer Prevention In a comparison study at the University Hospital Germans Trias Pujol in Barcelona there seems to be an indication that the health benefits of olive oil may also be useful in the prevention or slowing of cancer cells. In the study, lab rats were introduced to a carcinogen that resulted in cancerous tumors. The study provides evidence that a diet similar to the Mediterranean diet, rich in olive oil prevents colonic carcinogenesis reducing precancerous tissue which resulted in fewer tumors when compared to a controlled sample of rats ingesting foods containing other types of cooking oils. Researchers at Oxford University in England have seen indications that olive oil may actually be as good for our digestive system as fresh fruit and vegetables in preventing or reducing the incidence of colon cancer. While red meat seems to be linked to the development of colon cancer, fish and olive oil seemed to reduce the incidence of colon cancer. The reasons behind this phenomena are still being considered, but it is believed that the olive oil may help regulate the bile acid in the stomach while increasing useful enzymes within the stomach that contribute to optimal colon health. Olive Oil and Heart Health The American Heart Association has also noted that consumption of olive oil has “clear health benefits”. Olive Oil and Lower Blood Pressure By substituting virgin olive oil for other fats within your diet, the Archives of Internal Medicine indicates a substantial reduction in drug dosage requirements for the management of high blood pressure. Initial findings indicate dosage reductions could be as high as 50%. Additional Findings By lowering the level of LDL cholesterol (bad cholesterol) there is an increase of the HDL cholesterol (good cholesterol). The antioxidant effects of olive oil have also been widely reported and are effective in reducing free radicals within the body that may prove to be a causal agent in pre cancerous and cancerous growth. Additional health benefits of olive oil may be found in a Mediterranean diet which explores the varied uses of olive oil in both food preparation as well as additional balanced meal choicesbined, olive oil and appropriate food choice seem to enhance the overall health of those subscribing to the Mediterranean diet. Final Word While studies remain ongoing, it is encouraging to note that something that has long been noted for good taste may also be a link to positive health benefits and longevity of life. An adaptation of the Mediterranean diet may be a healthy, yet palatable change well worth considering.

         
    Add elegance to grilling

     

    Whether it's a small gathering of family members or an invitation extended to friends and neighbors, entertaining can take on a delightfully casual approach when it's done outdoors. Add instant sophistication to a casual atmosphere with these entertaining and grilling tips guaranteed to impress every guest. Be Courteous to Your Guests Be sure to note any food restrictions or allergies and prepare alternate options. Prepare ahead. Cut meats and vegetables, set the table, and toss the salad before the guests arrive. This will give you more time to relax and enjoy your company. Create an Ambiance White dinnerware always looks appropriate and pairs nicely with casual double-duty prep and serving pieces, such as rustic wood cutting boards for an outdoor meal. Add instant elegance to your casual get-together with flowers. Just trim a few stems from the garden and arrange them in glasses or bowls. Offer a few different bottles of wine at the table for a great conversation starter. The best wines to serve are ones that pair well with all types of food and do not require additional aging once purchased. For example, Rioja, one of Spain's oldest and most renowned wines, includes reds, whites and rose at all price ranges, aged to be ready to drink at purchase and complement meat, fish and vegetables. Efficiency Is Key To speed up grilling time, partially precook chicken, red meat, potatoes, carrots and other slow-cooking food in the oven or microwave. When grilling, if you need more than one cooking temperature, mound some coals on one side to create a hot section and spread coals out on the other side for a cooler section. Grill Smart When grilling food on skewers, cut pieces into chunks that are too large to fall through the grate. Or for easy cleanup, consider using foil packets to grill onion rings, slices of zucchini and squash or even pineapple rings. When basting, use two brushes - one green and one red. Use the green brush to baste raw meat. Once the meat has begun to cook, switch to the red brush to continue the process. This will help to avoid contamination.

         
    Adding almonds may let you reign in spain

     

    For many, warmer weather means eating lighter and healthier. Here's a quick, new recipe for a Summer Delight Salad. The sliced almonds help to give it a Mediterranean accent. Summer Delight Salad 3/4 cup Sunkist® Almond Accents® Honey Roasted sliced almonds 8 cups torn spinach or mixed greens 1 (5-oz.) pkg. yellow teardrop tomatoes 1 cup quartered fresh strawberries 1/3 cup sliced red onion 1/2 cup crumbled blue cheese raspberry vinaigrette dressing In large bowl, toss half the Sunkist® Almond Accents® Honey Roasted sliced almonds and the next 4 ingredients. Arrange onto salad plates; top with blue cheese and remaining Sunkist® Almond Accents® Honey Roasted sliced almonds. Drizzle desired amount of dressing over salad. Makes 4 to 6 salads. Preparation Time: 10 min. Almonds are nutrient dense, vitamin rich and have long been used to add flavor and crunch to dishes from different parts of the Mediterranean. Sunkist® Almond Accents® are dry roasted with no added oil and have no cholesterol, no saturated fat, and just 1-2 grams of carbohydrates per serving. And now, using almonds in any dish may earn five lucky contestants a trip to Spain. A Culinary Adventure A seven-day, six-night epicurean adventure for two to Barcelona, including round-trip airfare, hotel, optional cooking lessons, food and wine tastings, excursions to wineries and local food producers and guided tours of historic sites, is the grand prize in a contest that celebrates the variety, flavor and health benefits that dishes that use almonds have to offer. A Slice Of Spanish Flavor Sunkist® Almond Accents® will send five grand-prize winners of its Barcelona Culinary Sweepstakes on the all-expenses-paid trip for two to Barcelona, Spain. Two hundred first prizes, consisting of a set of hand-painted, hand-thrown dishes, will also be awarded.

         
    Alfredo and who on earth was he

     

    If you ask for Pasta Alfredo in a restaurant in Italy all you get from your waiter is a stare. Why is one of the most famous “Italian sauces” for pasta unknown in its country of origin? The answer is simple: because in Italy Pasta Alfredo doesn’t exist. Yes, Italians make a dish of pasta, fettuccine dressed with nothing else than good aged parmigiano cheese and a lot of butter, but is such a simple preparation that Italians don’t even consider it a “recipe”. Waverly Root in his famous book “The Food of Italy” (New York, 1971) wrote: “FETTUCCINE AL BURRO is associated in every tourist’s mind with Rome, possibly because the original Alfredo succeeded in making its serving a spectacle reminiscent of grand opera. It is the same ribbon shaped egg pasta tat is called tagliatelle in Bologna; but the al burro preparation is very Roman indeed in its rich simplicity. Nothing is added to the pasta except grated cheese and butter - lots of butter. The recipe calls for doppio burro, double butter, which gives it a golden color.” Who was Alfredo then? Alfredo di Lelio, this was his full name, was an inspired cook who proposed this new exciting dish in the restaurant he opened in Rome in 1914. It was a high gourmet preparation in the Roman tradition of simplicity. Apparently he created his Fettuccine all’Alfredo when his wife lost her appetite during her pregnancy. To bring back her appetite he prepared for her a nutritious dish of egg fettuccine with parmigiano cheese and butter. That probably gave him the idea for his “triple butter” fettuccine. He was an extravagant character who used to personally serve his paper-thin fettuccine with golden forks, apparently donated to him by Mary Pickford and Douglas Fairbanks, the famous silent movie stars. In the fifties and sixties, Hollywood discovered Rome. Paparazzi photographers took photos of actors such as Tyrone Power, Ava Gardner, Richard Burton, Liz Taylor, or Sophia Loren in front of a plate of Fettuccine all’Alfredo, making his restaurant famous all around the world. The restaurant is now run buy his grandson, and the golden forks are still used to serve this dish for special occasions. Samuel Chamberlain, journalist and food writer, met Alfredo in the late fifties and wrote in his book “Italian Bouquet – An Epicurean Tour of Italy” (New York, 1958): “Finally there is the great Alfredo, showman par excellence, who draws an endless file of amazed and hungry tourists to watch his calisthenics over a dish of hot noodles. The King of Noodles has come out of retirement, and now wields his golden fork and spoon at ALFREDO ALL’AUGUSTEO, at number 31 on the Piazza Augusto Imperatore. His Maestosissime Fettuccine all’Alfredo are most majestic, without a doubt. […] You have to visit this place at least once, we suppose, just to say you have seen this elderly, melodramatic good-hearted clown in action.” So, forget the heavy cream, the parsley, the garlic, and all the other stuff suggested in the hundreds of Alfredo recipes that circulate around. Take down from the shelf that pasta machine, prepare your fresh fettuccine (you can substitute fresh fettuccine with excellent dry egg noodles), and enjoy the simple Maestosissime Fettuccine al Triplo Burro the way Alfredo himself would do them.

         
    All about cuban cuisine

     

    The East Caribbean island of Cuba has a rich cultural heritage from which has arisen culinary traditions that are as vibrant and varied as the variety of cultures that have contributed to the development of this distinct and delicious cuisine. In addition to the ancient influence of the native peoples of Cuba, the Spaniards brought their own culinary styles, tinged by those of the Moors who held huge parts of Spain for centuries. The slaves that were brought from Africa made significant culinary and cultural contributions, with other culinary traditions being brought to the island with the French colonists fleeing uprisings in Haiti. As these various influences came together, a distinctly Cuban flavor and style evolved, which is reminiscent of country peasant styles of cooking by oral tradition and eye, rather than relying on specific measurements and the creation of dishes that tend towards the simple and hearty, and that can be left on their own to simmer. Fussy, heavy sauces are unusual and deep-frying is simply not a favored cooking method. The island nation, naturally, uses a great deal of seafood in its cuisine, which encourages the use of simple cooking techniques and spicing that is meant to enhance, not smother, natural flavors. The most common spices used in Cuban cuisine are garlic, cumin, oregano and bay or laurel leaves. Sofrito is also popular, and used in a wide range of dishes, from those of beans to those of meats to those that are made from a base of tomato sauce. A typical sofrito is made of green pepper, onion, garlic, oregano and black pepper fried in olive oil until the pepper, onion and garlic are soft and translucent and the flavors blend to perfection. The dense, nutritious, energy producing vegetables commonly used belie the African and native peoples’ influence on the cuisine of Cuba. Yuca, malanga, boniato, and plantano are among these, and are often simmered together with complementary vegetables and served simply, drizzled with olive oil and sprinkled with chopped fresh onion – a satisfying, strengthening and simple dish for a hard working people. Meats are often prepared using island flavored marinades of that use lime juice or the juice of a sour variety of the orange as a base. Then, the meats are roasted or simmered very slowly with spices, often for hours. Beans and rice are an essential part of most meals, with black beans being well known as a Cuban specialty. Cuban cuisine is also notable for its baked goods, which include a variety of turnovers. Some are filled with spiced meats and other types feature a particularly Cuban blend of cream cheese and guava paste. Flan is among Cuba’s most beloved dessert items. In Cuban cuisine, the subtle flavors of healthy foods are enhanced by cooking and spicing methods designed to bring out the best in each component of a dish. The culinary traditions of Cuba are a delight to the tongue, naturally, but they also offer a fascinating glimpse into a culture that has brought together many varied elements to create a cohesive whole. 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 infozabout cookery. infozabout

         
    Amazing thai recipe

     

    Bamboo Shoots: Bamboo shoots are called for in many Thai recipes. In order to prepare a bamboo shoot for cooking you need to peel them and boil the white inner stalks for 30 minutes in water. If you are using canned bamboo shoots you will only need to boil them for 10 minutes, or if they are going into curries or soups, boiling might not be required. Basil (fresh): There are three types of basils used in Thai cooking; sweet, holy and lemon. Sweet basil is much easier to find because it is commonly used in western cooking. Holy basil has a spicier taste and can be recognized by it’s slightly purple leaves. Lemon basil has a lemony flavor and can be detected by its distinct lemony scent. If you can only find sweet basil you can compensate for holy or lemon basil by adding finely chopped chili peppers or a bit of lemon rind. Bergamot: Also known as kaffir lime leaves has a slightly limey flavor which goes well with all Thai dishes. Since this may be hard to find, granted lime rind can be used in its place although it is a poor substitute. Chili paste: This can be bought in bottles or tubes in almost any supermarket. Used for adding spice and flavor to most dishes, a particularly popular version by Thai cooks is burnt mild chili paste. Chinese mushrooms: Mushrooms are added to a lot of Thai cooking and many people chose to use the dried variety because they are cheaper and have just as much flavor and nutritional value. You will need to soak the mushrooms in warm water for 30 minutes before using them and the stems are usually discarded because of their tough nature. Coconut milk: Coconut milk can be bought in cans almost anywhere. If the recipe you are using calls for coconut cream scoop the harder white substance that has formed at the top of the can. If you need coconut milk, stir the can thoroughly before using. Curry Paste: While some people prefer to prepare their own curry pastes, many bottled curries are available at the supermarket. Most recipes use red, green or yellow curry. Fish sauce: Made from collecting the liquid off of fermenting salted fish, this pale, watery brown sauce is sometimes used to replace all the salt in recipes. It is very flavorful and compliments all Thai food. It is called for in many recipes but you can also use your imagination with it, as it is very versatile. Galangal: A close relative to ginger, is used in many curries and soups. Since it is quite rare to find fresh you will probably have to purchase it dry and soak it in water for 1 hour before using. Garlic: Thai garlic might be available in some Asian markets, however if you cannot find it, the Western variety will work just as well. Use the smaller, tighter cloves on your garlic head for Thai cooking because they are more flavorful and will not be over powered by the other herbs and spices used in your dish. Ginger: Easy to find and used quite often in modern cooking, ginger is extremely healthy and flavorful. It must be peeled before it is grated or chopped. Fresh ginger is much better than dried, although dried may be substituted if needed. Lemon grass: Lemon grass is one of the most commonly used items in Thai cooking. It is a long stalk that looks like a small leek. The hard outer portion should be removed and the lower, bulbous part is used. You can either add sliced pieces to your food while it is cooking and remove them before serving your dish, or you can blend them in a food processor so they can be consumed with the dish, which will give it more flavor. Palm Sugar: Some Thai recipes call for palm sugar which is available in some Asian markets as cellophane wrapped blocks. If palm sugar is unavailable you can substitute with dark brown sugar or real maple syrup. Rice: Thai people prefer long-grain white Jasmine rice. This is a flavorful and aromatic rice that cools and compliments spicy Thai dishes. Rice papers: Used for making fresh Thai spring rolls, you can buy rice papers at any food store. To use soak papers (one at a time) in warmish water until they are soft and pliable, then dry off with paper towel and use immediately. Sesame Oil: A vegetable oil that comes from pressed sesame seeds and originated in East India. This is a very flavorful oil and works very well with Thai cooking. Preparation and cooking techniques: Vegetables: Vegetables used in Thai cooking should be cut as finely as possible. The idea is that the smaller they are chopped, the less time they will need to be cook, therefore retaining as much nutrients as possible. Stir frying: Most people have cooked a stir fry before, so will be familiar with this method of cooking. Oil should be poured into a wok and vegetables should be added over high heat while being constantly stirred. Vegetables should only be stir fried for a couple of seconds so they remain crisp and brightly colored. Mortar and Pestles: Perfect for making sauces, curry pastes and salads, every Thai cook should own a mortar and pestle preferably made out of clay or wood. Mincing: Since Thai cooking uses so many intensely flavorful ingredients they should all be chopped very finely so one flavor never overpowers the other. You should always use a very sharp knife for this. Roasting and grinding spices: When adding spices and herbs to your Thai dish you should always roast them by slowly heating each spice individually in pan until they begin to crackle and turn brown. When each spice is done roasting they should be ground very finely in a food processor or mortar.

         
    Are you professional chef material

     

    : © 2006, All Rights Reserved We see them on the Food Network every day. Rachael, Paula, Emeril and others zip around their kitchens making quick work of fabulous recipes. In no time, they've whipped up three or four dishes that look so appetizing you can almost smell them through the TV. As thoughts like "I can do that" ramble around in your mind, you begin dreaming about the glory of becoming a professional chef. Can you do it? Are you professional chef material? Like all great things, obtaining the title of chef takes time. Both formal training and hands-on experience need time to cultivate in order to bring your skills to the level of a professional. That means culinary school and an apprenticeship or externship may be necessary as part of your training. Characteristics of Great Chefs Some of the best chefs are found in Hollywood, California. Culinary arts school instructors in this area of the country are quick to tell would-be chefs what characteristics play a vital role in their quests for professional status. From personal observations of those in California who have attended a cooking school and reached the level of Executive Chef or Master Chef, the first two traits that stand out are hard work and creativity. Becoming a chef will require dedication to the time and tasks of completing culinary school, working through an externship and gaining years of experience through frontline work in restaurants. As you build your cooking and baking skills, you'll incorporate the physical tasks of chopping, slicing, mixing and others into the creative tasks of developing recipes and plating your dishes with unique presentations. The end result is a multisensory experience of sight, smell and taste that truly brings pleasure to those who eat what you've prepared. What else is required? The ability to work as part of a team. Yes, even though Rachael and Emeril appear to be going it alone on their shows, they have an entire staff behind the scenes that assists them. A professional chef must be able to delegate responsibilities, supervise the work of others, coordinate every step of the menu and culminate the efforts of everyone involved into wonderful dishes that are served hot, fresh and on time. A love for food is also needed to be a great chef. Do you wonder about how different seasonings and textures work together? Are you always experimenting to find new combinations of spices, herbs and sauces that bring out the flavor of your dishes? This curiosity and love of food will certainly work in your favor as you strive toward your goal. Do you possess some or all of these characteristics? Then who knows . . . with the proper training and experience you could one day own your own restaurant or be the next up-and-coming star!

         
    Aussie chef shares culinary secrets with americans

     

    What if a famous Australian chef came to your home and offered to make dinner? That's the premise of a new television cooking show-but with a twist. Chef Curtis Stone is making his debut on American television, ambushing unsuspecting shoppers with an offer they simply can't refuse. Each episode in the series called "Take Home Chef," shown Fridays at 8:00 p. m. on TLC, begins with a covert Stone racing through a grocery store as he searches for the perfect culinary partner. Once he's found one he turns on the charm, offering to accompany the shopper home and prepare a gourmet meal using the items in his or her shopping cart-plus a few savory extras. Once participants seem willing to go along with this culinary adventure, they take Stone home and work with him in their own kitchens or out at the grill to create a delicious dinner. And, as Australians are known for "throwing another one on the barbee," Chef Stone is likely to be sharing a lot of his grilling secrets from Down Under, while at the same time learning how to function in an average American kitchen. Some of the grilling tips offered in "Take Home Chef" include: • When cooking larger pieces of meat, like roasts, pile the coals on one side and place the food on the other. This allows for indirect cooking and reduces charring. • Don't use charcoal lighter fluid or briquettes that have added starter fluid built into them. This will leave an unpleasant taste in the smoke. • Rubs are one of the best things you can use to add flavor to your meat. They are combinations of spices that seal in the flavor of the meat, form a tasty crust, enhance color and pull moisture from the air while drawing juices from inside the meat, causing the meat to marinate itself as it cooks. Chef Curtis Stone started his culinary career at The Savoy Hotel, in his hometown of Melbourne, Australia at the age of 18. The European and British chefs he knew there taught him the importance of working abroad to increase one's experience and skills. That's why, once he'd qualified as a chef, he set off for Europe to experience Italy, France and Spain before finally arriving in London. There, he was eventually promoted to be head chef at the critically acclaimed Quo Vadis, a London institution since 1926. So what's this new American TV show like for Chef Stone? "Cooking in someone else's home can be absolutely anything; it can be fabulous or a complete disaster," he says. "It's the fear of the unknown that makes it so exciting."

         
    Baking flexibility

     

    Everywhere you look, there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor? When it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. If you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. Because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal. The first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. These little mats were a huge success and stores were hard pressed to keep them in stock. As the popularity of these mats grew, manufacturers decide to explore the idea of making more bakeware from silicone. They began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. Silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred. Kitchen supply manufacturers also introduced silicone potholders and oven gloves. Because they can withstand heats up to 500 degrees, they are the perfect insurance that you won’t get burned when you pull a hot dish from your oven. They don’t conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. Home canners fell in love with silicone baker’s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. As an added bonus these durable potholders do double duty as lid grippers making opening jars a snap. Once silicone hit kitchens in the form of baking mats, utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. Suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. Stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. The most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. They even have mini cake pans that make individual, fancy shaped cakes. The popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. Foods pop out of silicone pans with amazing ease. You never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. Because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. You never have to force baked goods out of the pan, so they retain there shape and you don’t see a lot of split and broken cakes. Silicone is a bakers dream when it comes to making evenly cooked delicacies. The material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. It also cools down quickly ensuring that you foods will not continue cooking and possibly drying out once you remove them from the oven. Because silicone is nonstick, cleanup is a breeze. A little soap and water and any crumb left on your bakeware disappears. It is nonporous, so it never retains any odors from the foods you cookpletely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. Once you are done cleaning it, storage is a snap. With its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards. If you haven’t tried silicone bakeware, add a piece or two to your kitchen. You will be surprised at its quality and flexibility.

         
    Barbecue. the secrets of the greek way

     

    I have taste grilled meats around the world. Before i will guide you to the various technologies (gas barbecues, charcoal barbecues, Mongolian, sauces, recipes ) i will tell you about the Greek way. We Greeks like good food so i will start from the meat. Whatever the technology, the recipe and the sauce, if the meat is from a producer which feeds his animals the traditional way the taste will be superb. Period. There is no equivalent of a natural rosen meat of beef, lamp or pork. The taste is magic ! If you come for holidays in Greece you will see in the morning or in the afternoon the old lady with the two or three cows , or goats. These animals will be served in the local taverna. For this meat i am talking about. If we talk about the islands where the goats are drinking sea water and eating the local wild weeds we are talking about a superior quality meat almost presalted. If you ever go in CRETE taste it, you will remember my words. In case you will visit northern Greece try local Veal stake. You can locate the good food where you will see no foreigners at all. So lets move around Athens and check the best ones. One of the best barbecue tavern in Athens area is Telis in Evripidou Str. Telis is the master of pork chops. This is his specialty. If you order for a plate you will notice about four to five pieces above fried potatoes. He is all day open and very economical also. Its a kind of fast pork steak food. It is a must taste since you visit Athens. Another must taste is Thanasis kebab souvlaki in Thision. It is mixed lamp and veal chopped meat over charcoals. You may eat a plate of four of them , with grilled tomatoes, or you might taste the traditional way in a pita. Any way its very difficult to eat only one. If you like hot papers ask them. One more must eat souvlaki in Athens is LEIBADIA in kANIGOS SQUARE. There you can have the traditional pork souvlaki with all the village bread you can eat. They produce all day long so whenever you will be there you will taste it straight from the charcoals. All around Greece we like to barbecue on charcoals. The device we choose must be proven in producing our favorite taste. Our meat are premarinated with olive oil, salt, pepper, origanon. During grill we add a little of olive oil-salt-origanon mix in order to produce the tasty smell, which gives this delicious aromatic taste to the meat. The fire must be strong but not so strong to provoke fires under the meat. For this purpose we have a bottle of vinegar to extinguish it in case of. We add fresh lemon just before we consume them. We don't take out the fat before we grill our meat because we like the taste of the smoked meat. One more famous place for barbecue souvlaki is the Corinth bridge. This is the bridge which you enter Peloponnesus. Do not pass the bridge and miss the taste of this souvlaki. Thousands of people stop every day to taste this local delicacy. Mary

         
    Barbecue party tips for a truly amazing event

     

    Barbecue party tips can help a host put together an extraordinary event for family and friends. Eating outdoors is a favorite pastime enjoyed by everyone and planning the event can help make it more memorable and stress-free for the host. Big or small, a barbecue party requires an adequate amount of planning and preparation to ensure that everything is laid out properly. It is advisable to plan the event around a theme in order to create a focal point for the barbecue party. This way, all aspects of the party such as the food, games and decorations can be fashioned around a central theme. Favorite themes for barbecue parties include a Hawaiian motif, nostalgic seventies get-together, or, if you are near the sea, opt for a beach bbq party! Planning the menu is perhaps the most important part of any get-together especially for a barbecue party as most guests will be looking forward to an array of lip-smacking roasted meats dripping in bbq sauce. Barbecue on the Beach Anyone? Ah, what can be better than a great barbecue on the beach? The beach is definitely one of the best locations to have a barbecue. After all, the nature of grilling and barbecuing as a cooking technique is that it's fun, exciting and very rewarding. Similarly, the beach pretty much exudes the same atmosphere. There are a lot of fun and exciting activities to do at the beach. It's a place where people can be themselves in their 'bare essentials' and the relaxation factor is definitely rewarding. Putting these two wonderful concepts together, a barbecue on the beach is pretty much a recipe for a great time! But before you pack your stuff, gear up your grill and hit the sand for one hell of a barbecue on the beach party, bear in mind that there are various safety procedures and other rules governing beach areas so it would be best to consult authorities and secure the proper permissions before you even think about organizing a beach barbecue party. Assuming you've done that and you've already picked a nice spot, next would be preparing for your barbecue on the beach. There are various grill types that you may use for barbecuing on the beach – you have the wood or charcoal grill, gas grill or you may also use a campfire tripod. Be sure to station your grill in a stable spot, away from any flammable material and safe from people possibly bumping into it. Bring your marinated meat, poultry or seafood in a cooler and take them out only when you're ready to start barbecuing to avoid spoilage. Further, the last seasoning you would want on your barbecue on the beach is sand right? So keep them covered! And of course, don't forget to pack those barbecue sauces and hot sauces to spice up your barbecue dishes. If you're looking for something insanely different to give your barbecue that extra punch, visit InsaneChicken for their wide array of barbecue sauces, marinades and dry rubs. Treat yourself and your friends' taste buds to their line of extremely hot products; they would definitely go well with a good beer. Now that's what I call one unforgettable barbecue on the beach party!

         
    Barbecue sauce for a perfect barbeque

     

    When someone mentions barbecue images comes to the mind like cooking at the backyard grill, a social gathering, cooking outdoors and cooking meat slowly over wood and smoke that adds flavor to the food. Different cooks have different preferences and style in their cooking. Some prefer rubbing the seasoning whether wet or dry prior to cooking and some prefers to soak the meat first in special marinades that could be sops, mops and finishing. The preparation and ingredients for marinating may differ from region to region the preferred wood to be used can also differ. However, no perfect barbecue will taste as good without the perfect barbecue sauce. Barbecue sauces can generally be categorized by what they are based onmon examples are tomato, vinegar and mustard based sauces. To give the barbecue its distinctive taste and prevent the meat from burning easily, barbecue sauces are applied to the meat while being cooked with the exemption of tomato based barbecue sauces as tomato based sauces burns easier than the other kinds of sauces. Barbecue sauce preparation can either be sweet, sour, tangy, spicy, hot, thick or thin. The varieties are almost endless which makes barbecues popular because anyone can make his own special preparation depending on taste and anyone can create his own way of serving the barbecue. Recipes for barbecues can also be guarded. And good barbecue sauces can be purchased at almost any store. But the only perfect barbecue sauce is the one that you can create for yourself. Remember whatever works for you and your family can be a great barbecue sauce. So start experimenting that is the only way to start good cooking. The basics of Barbecue sauces… Tomato based barbecue sauce is the most widely used. Some say that it is the most popular. Its popularity however may be due to the simplicity of preparation and besides; tomatoes are ingredients that could easily be found. The point to remember in preparing tomato-based barbecue sauces is to cook the tomatoes very well in order for the flavor to blend with the other ingredients. Tomato based barbecue sauces are acidic. Because of this, it has the property to breakdown all the flavor of other ingredients blending them with its own. But because of its propensity to burn, limit the usage of tomato based barbecue sauce while cooking. To make it even more flavorful, prepare tomato barbecue sauces a day in advance. Mustard based sauces are preferred in North Carolina. The mustard based barbecue sauce is great for grilling pork. Vinegar is great meat tenderizer. It is also more acidic than tomatoes. Because of its acidic content, vinegar based sauces has a tendency to penetrate deep into the meat. To make this barbecue sauce more flavorful, experiment mixing it with chili, cider vinegar or red pepper, sugar salt and all the other ingredients that you want it to have. Barbecue sauces today has different uses departing from its traditional purpose. It now serves as a condiment that is present on almost any table like ketchup, salsa, salt, pepper and Tabasco. However, if experimenting with food is not your greatest strength, you can always find great sauces in any store. To make great barbecues, one rule to follow is not to place too much weight on the “with smoke flavor” label that many bottled tomato sauces advertise itself. Smoke flavor is what is barbecuing all about. The flavor has to come from the wood not the bottle.

         
     
         
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