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    Free Essay
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    Once a month cooking

     

    Once a Month Cooking If you are like most moms around the world, there never seems to be enough time or energy at the end of most days to prepare the nice home cooked meal you would love to have ready made for your family. Unfortunately, cooking a good family meal requires both time and energy. A few wise moms have discovered a concept that has become known as once a month or freezer cooking to assist in those nights when time, energy, or both are in short supply. The thought behind once a month cooking is that for one or two days (if you prefer to spread the process out over a couple of shorter days rather than one long day of cooking) of intense culinary effort your family can dine well for an entire month. Many women who have tried this have also discovered that not only does it help by always having something nice and home cooked for dinner, but also helps families stay within budget. Far too many mother's will guiltily raise their hands when asked whether or not they've ever resorted to fast food or junk food meals simply because they were too tired to cook or were missing one ingredient for a meal and did not feel up to running to the grocery store in order to pick up the missing ingredient. This practice can get expensive over time and rob your family of some well-earned fun money. There are some important things you must keep in mind if you are considering once a month cooking as a way of life for your family. The first thing you need to keep in mind is that planning is the key. You will need to set aside a day (or two) for the cooking when nothing else is on the calendar. It is simply too difficult to see to all the details if you are planning your cooking event around car pools, soccer games, or dance practices. You need a full day that will be relatively uninterrupted. If you have a spouse, partner, or family member that can take the children for the day this will be the ideal situation. Otherwise be sure to have plenty of distractions on hand for the little ones or find a way to enlist their help with any cutting, chopping, slicing, dicing, or peeling that may need to be done. You should also create a thorough menu followed by a list of each and every ingredient you will need. Shopping needs to be done on a day other than when you are planning to cook. This means that you aren't likely to rush through the shopping trip and forget something as a result. Bring your menu and your list and get everything you need in one trip whenever possible. You can also save money by planning your meals for the month according to the sales circulars and coupons you have for the week in order to stretch your budget a little further. Finally, you need to make sure that you have all the supplies, dishes, and containers you need in order to prepare and store the meals you've prepared properly. You should also make sure that the recipes you are using for your once a month cooking marathon are recipes that freeze well. It is even better if you have recipes that double well so that you can get twice the results from the same effort. You should also make sure you are mentally prepared for your marathon cooking session. Beginning with a nice and tidy kitchen is a great start. Folding card tables make an excellent flat surface for storing things out of the way and freeing up valuable counter space for preparing and assembling the foods that will be prepared. You should also utilize as many appliances in your kitchen as possible for maximum efficiency. Don't limit all cooking to the oven. Find dishes that freeze well and can be prepared in the crock pot or on the range top. Once a month cooking is a challenge but many women will agree it is well worth the effort on those nights when the thought of cooking seems unbearable and the wallet has been stretched to its limit. 709

         
    Onions fabulous superb perfection

     

    Onions are absolutely one of the most delicious and flexible commodities you use in the kitchen. From savory steaming soups to satisfying homemade salsa, onions play an important part in our daily cooking. Flavorful appetizers from onion dips to salad dressing, main course casseroles, even the onion focaccia bread accompaniment for dinner. Buying onions is a simple task. Look for dry, papery skins with no soft spots. You should also notice the absence of any strong odor. A good dry onion will have very little to no smell to it at all. If it has a strong onion odor the onion has already began to turn bad. Varieties of onion include, Vidalia, Texas 1015, Red, Green, the Walla Walla from Washington and Maui from Hawaii. Sweet onions such as Vidalia and Walla Walla are mellow enough to eat raw, but they are excellent "baked" on the grill and served with grilled steaks or burgers. Try them in the oven too. Caramelizing onions during cooking will give a rich sweetness to recipes, enhancing kitchen aromas and have everyone asking, “What’s for dinner?” Followed shortly by “fabulous, superb and perfection.” Capt’n Salsa has an almost comical way of storing onions, but it really works. Grab an old pair of your wife’s panty hose, cut off the legs. Now you simply drop an onion down into the leg of the hose and tie a knot directly above the onion. Repeat this process until each onion is secured and hang the hose in a cool dry, well ventilated space, out of direct sun light. To remove the onion, simply cut the hose with a pair of scissors right below the knot and the onion easily falls out. You should be able to keep your onions for about three months. Kosher salt is one of the best things to use to remove the smell of the onion from your hands. Wash your hands using a little dish washing soap, water and about a teaspoon full of salt. Any salt will do, I just like the course texture of the kosher salt. Rinse your hands and repeat if necessary. Tears when you chop those onions? How do you get rid of the tears? Here are a few simple suggestions to “ease your pain.” You can place the onion in the refrigerator for about thirty minutes prior to chopping or if you are in a hurry toss them in the freezer for about four to five minutes. The cold will tone down the sulfur compound in the juice of the onion. In addition be sure to use the sharpest knife possible to expedite your chopping chores.

         
    Outdoor kitchen barbeque

     

    It is no secret that most of the people who are interested in an outdoor kitchen are in fact thinking mostly about an outdoor kitchen barbeque, it makes perfect sense that the main use for an outdoor kitchen would be to host as many barbeque parties as possible. An outdoor kitchen is perfect for a barbeque, once you have seen an barbeque party held in a place that had an outdoor kitchen you would probably never want to go back to that messy, unorganized and completely uncool option of the old, more classic barbeque. The new era is here, and it is definitely growing in popularity which is absolutely natural. Why bother with the old style barbeque, when you can have your own outdoor kitchen, making everything accessible and easy, very simple to maintain and clean and most of all, incredible help with food preparation and sanitation. The outdoor kitchen barbeque market has got many different products in it, and it is important that you make a few decisions before you start your search for the ultimate outdoor kitchen barbeque. The one, most important decision is if you choose to go with the gas barbeque or the charcoal heated barbeque, this will have a great significance on your cooking, and the layout of your outdoor kitchen. Once you have made this decision it will be much easier for you to shop and research. I would recommend having some idea about these two different cooking styles before you make this designs, you don't want to spend your money on an outdoor kitchen barbeque only to discover you prefer another cooking method at some friends barbeque party, you should also try and ask other family members what is their preference, since you would probably want them to enjoy this outdoor kitchen too. One mistake I would recommend avoiding is not to ask around too much, people feel very strongly about the kind of barbeque they use and not everyone is open to hear new things, so the best way is just to try and taste the difference, either in a restaurant or at friends that have different kinds of barbeques. The charcoal option has been a classic favorite for many years, but in the last few year more and more people are deciding to go with a gas grill. The variety of gas grills allows you to find one at almost any budget, a gas grill can cost anywhere between two hundred and four thousand dollars. As with all the accessories and features you add to your outdoor kitchen, the outdoor kitchen barbeque is really a question of how much you will be willing to spend, so think carefully of how much you plan to use this feature, and form my experience I can say that most people surprisingly under estimate their barbeque usage, simply because they fail to understand how easy it is to use on a regular, day to day basis. Going foe the expensive barbeques is not necessarily a wise choice, but be sure that the best quality grills out there do cost a lot, you need to research this market because it has many products and players and things can change, always look for the heaviest grill and try and find out how much extras you get with it.

         
    Parabolic solar oven

     

    Mention solar power to someone and they immediately think of solar panels. A parabolic solar oven, however, has a much more practical use when it comes to feeding ourselves. Parabolic Solar Oven While searching for ways to reduce the use of nonrenewable resources, you might encounter solar power. Solar power, or solar energy, is the use of the sun's rays to either create energy (electricity), charge a battery, heat water or other fluids, passively heat homes through glass windows, or even cook foods. When solar power is used to cook food it's often in the form of a solar oven, which can be used in place of firewood and other fuels in order to cook meals. One popular type of solar oven is the parabolic solar oven, used over others for many reasons. A parabolic solar oven collects the sun's rays by using a reflective surface in a parabola, or curved shape. There are many different styles of parabolic solar ovens available, and there are instructions available to create most of them. The parabolic style allows for food to cook at much the same rate as a conventional oven, making it more convenient than other outdoor cooking methods such as campfires. Additionally, since the parabolic solar oven doesn't use wood or other fuel, it's quicker to start cooking and requires little time to set up - whereas with a campfire, you've got to spend time hunting for firewood, as well as lighting the fire and waiting for it to get hot. One easy way to start building your own parabolic solar oven is by using a ready-made satellite dish (of course, use one that someone has discarded). Its parabolic shape is perfect for creating the oven, and all you need to do is coat the inside with a reflective substance, such as a mirror finish reflective aluminum sheet. Other people prefer to start their parabolic solar oven with more of a bowl shape, as they believe this allows food inside to cook better and helps to shelter the food from the wind. Once you have the parabolic solar oven, you need to consider the cooking pot. The pot needs to be of a dark color. It also needs to be placed in the correct position. The parabolic solar oven should be oriented to the sun. The pot should then be placed on a small stand so that it sits at the point of focus for the oven. If you imagine a magnifying glass, the pot should be located where the glass focuses its beam. Once in position, the oven should work for 60 to 90 minutes. If the food is not cooked by then or another pot needs heating, the oven should be readjusted to the orientation of the sun. When using your parabolic solar oven, be sure to always wear UV (ultraviolet) protective sunglasses that are darkly tinted. The reflection off the aluminum that helps to cook the food at a quick rate also can burn your retinas quite easily. You'll also want to make sure to cover your parabolic solar oven whenever it's not in use - this will prevent accidental flashes of light from blinding people as well as prevent the oven from heating up when it's not needed. If you follow these simple steps, having your own parabolic solar cooker can be a great asset to your environmentally conscious lifestyle.

         
    Perfect scrambled eggs

     

    The truth is that scrambled eggs are easy to make. Unfortunately, they are also the easy to make WRONG. At a root level, scrambled eggs are simply beaten eggs which are fried and - for lack of a better word - scrambled. But like most things that are simple (take love and martinis as examples), people have found ways to make them needlessly complex. No cheese. No overt flavorings. Just eggs and what it takes to make them taste and look like great eggs. What NOT To Add Cottage Cheese -- Several recipes I encountered recommended whisking a Tablespoon of small curd cottage cheese in with each egg. Visually, the result was creamy and mildly fluffy scrambled eggs. In terms of taste, the cottage cheese did not contribute or detract from the eggs -- but it did make the dish seem somehow impure. You knew there was something in there besides the egg. The aspect of cottage cheese that secured its fate as a stay-out-of-our-scramble ingredient was that no matter how vigorously you whisked the dish had texture irregularities. Every other bite had the unwelcome surprise of a noticeable cottage cheese curd. Real Cream - I tried two recipes that used real cream ("the fat skimmed off the top of raw milk" as defined by the Wikipedia Dairy Products Guide). One said to add 1 Tablespoon of real cream per egg. The other instructed the use of 1 and Ѕ Tablespoons of cream per egg. Both recipes created beautiful eggs with a creamy yellow color. Sadly, the resulting flavor was not so beautiful. In both cases the first bite tasted terrific, but the more I ate the more I had to admit that these eggs were just too creamy. The recipe with 1 and Ѕ Tablespoons of cream left a slight, unpleasant milky after-taste. Sour Cream - Scrambled eggs with sour cream can not be considered scrambled eggs in a purist sense. The sour cream adds a distinct flavor. Therefore, scrambled eggs with sour cream will be saved for mention in a future article on specialty or flavored scrambled eggs. Baking Powder -- Scrambled eggs with a pinch of baking powder per egg had a great appearance. They were fluffy, yet firm. I was surprised to find there was no trace of baking powder taste. Unfortunately, the texture of the scramble in the mouth was uneven with specks of firmer pieces in a single bite. Sea Salt - When salt is heated it breaks down to the same components regardless whether its table salt or sea salt. As Robert Wolke says in his book What Einstein Told His Cook, "...when a recipe specifies simply 'sea salt' it is a meaningless specification. It might as well be specifying 'meat'." If you see a recipe that says to add sea salt to eggs before whisking…. you can be sure it was written by someone who needs to learn more about the ionic bonds that hold sodium and chlorine together. Sugar - Eggs, flour and sugar are the primary ingredients of a great many deserts. Remove the flour and you end up with neither desert nor scrambled eggs - at least not from a purist scramble perspective. What you do end up with is a kind of specialty egg dish that deserves further exploration in the field of breakfast. It's not fair to call them scrambled eggs, but their sweetness makes them an interesting complement to pancakes and waffles What NOT To Do DON'T beat egg whites until stiff peaks form With or without added ingredients like sugar and cream of tartar, the result of scrambling looks like a big dollop of melting Crisco crossed with cottage cheese. DON'T stir eggs slowly for an extended period I came across one recipe that actually instructed to stir the eggs in the fry pan (heated at your stove's lowest setting) with a wooden spoon for 30 minutes. First of all, the eggs didn't set after 30 minutes at the lowest heat setting. I tried once more at a slightly higher setting. After 10 minutes, the eggs began to show subtle signs of setting. I continued to stir the eggs in the pan for 10 minutes. The result looked more like butternut squash than any eggs I've ever seen. The texture was close to chewy and the extended cooking time seemed to have cooked away all the flavor of egg. Do It Or Don't - It doesn't Make a Difference Keep eggs at room temperature before scrambling - Kitchen tests showed no significant difference between room-temperature and refrigerated eggs from the same carton. Refrigeration actually deters the growth of salmonella enteritis. Even though salmonella is very rare (1 out of every 20,000 eggs may contain the bacteria), it is advised that your eggs always remain stored in the refrigerator. The Art of Scrambling - Proper Technique The Best Way To Beat Your Eggs One of the most important ingredients in scrambled eggs is hardly ever mentioned... air. It would be nice if we could just dollop a Tablespoon of air into the mixing bowl, but for the time-being, incorporating air into beaten eggs requires good old-fashioned elbow grease (or the electric equivalent). The more you whisk -- the more air bubbles become trapped in the shaken and unraveling protein of the eggs. As the eggs cook, protein molecules firm-up around the air bubbles resulting in a spongy texture and hopefully full and fluffy scrambled eggs. The American Egg Board describes well-beaten eggs as "frothy and evenly colored". When your eggs match that description (generally after about 2 minutes) you should stop beating. Over-beating will completely unravel the protein molecules and destabilize their ability to form a microscopic casing around the air. In terms of whisking motion, a tilted wheel motion works far better than a vertical stirring motion. A fork works as well as a whisk but requires a slight bit more time and energy. The Best Way To Scramble In The Pan The actions you take once the eggs hit the fry pan will dictate the size of the scrambled egg pieces (curds). Some recipes suggest stirring the eggs with a wooden spoon immediately as the eggs hit the heated surface. Others direct you to let the eggs start to set before stirring/scrambling. Of the two, the second method results in larger fluffier pieces. Getting Hungry? Before we scramble our brains contemplating the best plate to eat scrambled eggs off of, the texture differentials of eating with a spoon and the ideal temperature of the chair you sit in as you eat... let's get back to the reason we're here. For your breakfast pleasure, The Fish Creek House Presents... This recipe serves 2 hungry people. 6 large eggs 6 teaspoons (1 teaspoon for each egg) low-fat milk 3 dashes of salt (1 dash for every two eggs) 1 Tablespoon butter for frying Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet. We just want get the pan ready. In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes. Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle. Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture. Do not stir immediately. Wait until the first hint of setting begins. Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.") Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste. Eat up!

         
    Planning helps make a party perfect. keep dinner simple. heat frozen vegetables and precooked smoked sausage together for a complete meal

     

    Parties and family gatherings are popular this time of year. Whether you're celebrating an anniversary, a birthday, graduation, a holiday or the start of your favorite sport's season, entertaining can be quick, simple, affordable and fun if you plan ahead. • Stock your pantry, refrigerator and freezer with essentials such as precooked, hearty smoked sausage, assorted frozen, refrigerated or boxed side dishes, a variety of vegetables (frozen, fresh or canned), canned or refrigerated soups, and grated cheese for delicious meals in minutes. • Choose recipes you can prepare ahead to spend more time with guests. • Last-minute party? Quick and easy solutions are available to help you have dinner in about 30 minutes, including: − Prepare your favorite seasoned rice mix, then add sliced smoked sausage. Heat through for dinner in 30 minutes. − Serve smoked sausage alongside refrigerated mashed potatoes for a quick meal solution. − Add sliced smoked sausage to a quick stuffing mix and pair with frozen vegetables. − Stir sliced smoked sausage into prepared macaroni and cheese, then heat through for a one-pot meal that's quick, satisfying, delicious and minimizes cleanup time, too. − Add sliced smoked sausage to a jar of your favorite pasta sauce and heat through. Serve over any cooked pasta and enjoy. If you plan to serve dinner, choose a recipe that is a one-dish meal such as Sausage Skillet Dinner. Smoked Sausage Skillet Dinner 1 (1-lb.) pkg. Hillshire Farm Polska Kielbasa, sliced 1/4" thick 1 (28-oz.) bag frozen diced, sliced potatoes 1 (16-oz.) bag frozen mixed vegetables 2 Tbsp. cooking oil 1/4 cup shredded cheddar cheese Place oil in skillet with potatoes and vegetables, cover and cook 6-8 minutes. Add the sliced Hillshire Farm Polksa Kielbasa to the skillet and cover and cook 8-10 minutes. Mix in cheddar cheese and serve. Serving size: 4-6 servings

         
    Pleasure cooking

     

    Pleasure Cooking Far too often we get caught up in the necessity of cooking in order to eat and forget the absolute joy that can be found through the act of cooking. Of course this isn't limited to stovetop cooking. There are many men and women around the world who find baking to be an extremely pleasurable pastime in addition to traditional stovetop cooking or even barbecuing on a grill. The main distinction occurs in how you perceive your cooking projects. How Do Your View Cooking? While this question is asked somewhat rhetorically, it is a question you should ask yourself and answer. Do you view cooking as a chore or duty or do you view it as a project? There is something much more exciting about embarking on a new project than getting around to a loathsome chore. If you do view cooking as a chore the more important question might be why? Some common reasons that people dislike cooking include the following: lack of skill, lack of confidence, boredom, or you could simply dislike the inevitable clean up far more than you enjoy the process of cooking. For each of these, there are solutions if you are willing to make the effort. A lack of skill when it comes to cooking can be easily corrected in most cases by taking a few cooking classes. Classes are offered for varying degrees of skill sets and are meant to help you develop your cooking talents while teaching you the basics of meal planning and preparation. You can increase your skills by taking more classes down the road. While a lack of confidence is a little more difficult to address having a few 'dinner parties' in which your quests can compliment your culinary talents can often solve this particular dilemma. The key in this process is to plan your menu carefully and remain well within your comfort zone. You will be amazed at the wonderfully rich and delicious meals that can be prepared with very little effort if you are willing to sift through the recipe books in order to find them. Boredom in the kitchen is perhaps one of the easiest problems to fix there is. The solution is exceedingly simple-find a challenge. Try cooking Thai or Indian cuisine. Try more difficult recipes. Try making only meals from scratch or simply try broadening your use of spices and seasonings. There are many things you can do in order to bring some excitement back into your kitchen. You may even discover hidden talents and tastes in the process. There will always be clean up. My suggestion is to make a deal with either your partner or your children and they can draw straws over who cleans up. Of course if this won't work in your family, you could always turn over a new leaf and clean as you go whenever possible. This makes the clean up process after dinner so much simpler to handle that it is well worth a few extra minutes during meal prep. Cooking for pleasure is really the only way to cook. If you have difficulties when it comes to finding the enjoyment and entertainment value of cooking, perhaps it's time you bring some fun back into your kitchen. If you're barbecuing, put on some Jimmy Buffet and dance around your kitchen. If you're cooking Italian find some nice Italian music to set the mood. Bring the fun back into your kitchen and you will find that cooking is a pleasure rather than a chore. 589

         
    Preparing food safely

     

    Copyright 2006 Tony Buel Most conscientious cooks use common sense when preparing or storing food. But common sense in food preparation doesn't just happen - it is learned. This learning happens and when we forget where we learned it, we call it common sense. Here are just a few pointers to refresh and reinforce your common sense as you are preparing your current meal or storing it for future use. - Food safety actually starts with your excursion to the supermarket. Pick up the packaged or canned foods. Do the cans have dents? Don't buy them. Is the jar cracked? Leave it. Does the lid seem loose or bulging? Pick up another. Look for any expiration dates on the labels - they are there for a reason. Never buy outdated food. Check the "use by" or "sell by" date on dairy products and pick the ones that will stay fresh the longest. - After grocery shopping, put food into the refrigerator or freezer right away. Make sure to set the refrigerator temperature is set to 40 deg F and the freezer is set to 0 F. Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours. Raw meat, poultry, and seafood should be placed in containers to prevent their juices from dripping on other foods. Raw juices could possibly harbor harmful bacteria. Eggs always go in the refrigerator. - Always cook food thoroughly until it is done. Red meat should turn brown inside. Chicken, when poked with a fork, should have clear juices. Fish, on the other hand, when poked with a fork, should flake. Cooked egg whites and yolks should be firm and not run. Be sure to use a food thermometer to check the internal temperatures of your poultry, meat, and other foods. Leave it in long enough to ensure an accurate reading. - Wash your hands and cooking surfaces frequently. Bacteria can be spread quickly so this will ensure that it will not take hold and grow onto your food. A solution of one teaspoon of bleach in one quart of water is all that is needed to sanitize washed surfaces and utensils. - Cooked foods should definitely not be left standing in the kitchen counter or table for more than two hours. Bacteria tends to grow in temperatures between 40 and 140 deg F. - Foods that have been cooked ahead and cooled should be reheated to at least 165 deg F. (This just so happens to be one of the most overlooked areas in food prep). - Chill Leftover Food Promptly. Place food in the refrigerator and don't overfill. The cold air needs to circulate freely to keep food safe. Divide the food and place in shallow containers. Think about labeling some of these containers so you don't lose track of how long they've been refrigerating. These are just a few pointers that you already know, but need to keep remembering. If you follow these basics you will avoid most of the 'disasters in waiting'!

         
    Pro cooking tips braising meats for tenderness and flavor

     

    © 2006, All Rights Reserved Remember visiting grandma's house and walking into a kitchen overflowing with the most luscious smells you've ever encountered? There was always a large pot on the stovetop simmering away. And when that pot was opened at dinnertime, you found yourself face to face with a plate of the most tasty meats and vegetables you've ever eaten. Nobody could cook like grandma! Not to diminish your childhood memories, but you can now cook every bit as good as grandma. Chances are, in that stovetop pot, grandma was braising. Braising is a method of cooking meats and vegetables. It is especially effective for tougher, cheaper cuts of meat such as shanks, briskets and rumps. This is a primary technique taught in culinary school. Braising is not only great for home cooked meals, it is also a method for gourmet preparations straight from New York or Hollywood. Cooking school graduates have developed some wonderful variations to the meats, liquids, vegetables and spices included in braising to create some truly elegant meals. Regardless of what you include in your pot, one thing is certain. Because braising involves cooking in liquid for longer periods of time, your house is sure to be filled with the most delightful aromas, and your meat will be fork-tender… just like grandma’s. In culinary arts school, professional chefs learn to start the braising process by searing the meat in hot oil. The reason for this is twofold. First, searing seals the meat (trapping the juices inside) so the meat doesn't become dry when cooked. Second, searing your meat before braising brings out a lot of flavor. The caramelization of the meat on the bottom of the pan gives an extra layer of rich essence to the recipe. Once the meat has seared and is browned on all sides, remove it from the pan. Create a bed of chopped vegetables (called a mirepoix) on the bottom of the pot. In culinary school, professionals are taught to pair the meat with the flavors of the vegetables. For beef or lamb, you might select carrots, onions and celery for your veggie mix. Allow the vegetables to sweat (cook just until they begin to produce liquid) then add your meat and liquid. Add the meat back to the pan, add your spices and pour in your liquid. This is where your creativity will come in. In the south, you might find braised dishes such as traditional pot roast with carrots and potatoes. Seasonings could include garlic, salt and pepper. Liquids might be a combination of beef stock and Worcestershire sauce. In the Los Angeles or Hollywood area, you may be more likely to find lamb shanks braised with rosemary, tomatoes, garlic, onion, chicken stock and red wine. Culinary arts school instructors usually tell would-be chefs to pick up on local flavors whenever possible to bring authenticity to their creations. Once your favorite seasonings and liquids are in place, reduce the heat to a low setting for stovetop cooking or transfer your pot to the oven and bake at approximately 300 degrees. (Be sure you have an ovenproof pot.) Cook for about 3 hours on the stovetop or 2.5 hours in a 350-degree oven. Plate up your meal and serve with some of the delicious sauce left in the pot! It's a meal everybody will love.

         
    Quality cooks knives a cutting edge investment

     

    Of all the tools and utensils used in the kitchen today, it is probably the knife that rewards the most careful selection. When you consider it, a knife is an extension of your hand. To fillet, slice and chop requires manual dexterity. If a knife allows you to move and handle your ingredients in a natural and easy way, this will add to your cooking enjoyment and mastery. There are a wide variety of cooks knives available today. In addition to the quality traditional European brands such as Henckels, Wusthof and Sabatier, there is a fascinating array of Japanese and oriental brands, such as Global, I. O. Shen, Tojiro and Kai. These Japanese brands tend to be made of harder steel and have thinner blades. They hold their edge for longer and are sharper, making them ideal for precision and accuracy. However they do take longer to sharpen and maintain than their European counterparts, which are generally considered to be easier to look after, more sturdy and great for chopping for example. But how do you choose which is right for you? First and foremost, you should consider the tasks that you perform most regularly and choose accordingly. Here are a couple of things that you may like to bear in mind: Material: High carbon steel is generally considered the best performer, but can discolor with use, although this is purely cosmetic. High carbon stainless steel is a popular choice, will look great and will take and maintain a sharp edge. Stainless steel is generally less expensive, will retain its good looks but is not hard enough to maintain the best possible edge. Ceramic blades are so hard that they will maintain a sharp edge for months or years with little maintenance. However, they are more expensive to buy and may require diamond-sharpening. Handles: The next material choice to consider is for the handle. Handles generally fall into three categories; wood, stainless steel or composition. Some chefs prefer the feel of wood although wood is not allowed in many commercial kitchensposition handles help ensure a safe grip on the knife when handling wet items, and are generally preferred over more slippery stainless steel. However, both are sanitary and virtually maintenance-free. Types of knives: There are some tasks in the kitchen which, if performed regularly, warrant having a special knife for the job. However, there are three knives that will probably see the most wear and tear; a chef’s knife, a paring knife and a serrated knife. A good chef’s knife will typically have a blade 6" - 12" long. It will be used for slicing, dicing, chopping and mincing. I can even be used for boning large cuts of meat if you do not have a cleaver. The side of the blade is great for crushing garlic etc. A paring knife will have a 3-4" long blade and will be used for peeling and paring fruit and vegetables and for trimming where a larger blade would be cumbersome. A serrated blade is used for cutting through bread, bagels, baguettes etc and should have a blade log enough to cut through a large loaf or a sandwich cake. These three kitchen work-horses will serve you well and, if you’re on a tight budget, will serve most purposes. If chosen wisely, a quality set of cooks knives will increase your cooking enjoyment and be a valuable investment for a long time to come.

         
    Quick and easy lunches for the cooking challenged

     

    Quick and Easy Lunches for the Cooking Challenged Let's face it, cooking is not a top priority in the lives of every man, woman, or child on the planet. In fact, far too people have made learning to cook a priority in their lives. This means that we often exist on convenience foods and boxed mixes rather than taking the effort to prepare healthy meals for our families and our own personal enjoyment. The same holds true for lunches when we often resort to a can of soup or box of macaroni and cheese or some other such product rather than putting our creative efforts into making a quick and easy yet delicious lunch. You will see many ideas in this article and the hope is that these ideas will not only get you off to a great start for ending the lunch rut we all seem to find ourselves in at some time or another but also to try new things on your own. First of all, not all great lunches require actual cooking in order to prepare. Some of them will require the use of the microwave and some of them will need to be cooked or at least prepared before hand and reheated. The choices are virtually limitless once you understand the creative concept that must be in place. You should also find that many of these ideas are so simple you will wonder why on earth you have never thought of them. I certainly hope that some of these ideas will become main features within your own home. Lettuce wraps. These mike delightfully delicious lunch treats and the filling can be prepared ahead of time, which leaves only reheating the filling and wrapping when you're ready to eat. This is a fun lunch to share with your little ones and it teaches them that lettuce is much more versatile than people often give it credit for being. Some people choose to go with a teriyaki inspired filling; my family likes taco inspired fillings for our lettuce rolls. You are perfectly free to come up with a favorite filling of your very own. Try sandwiches with different breads. Believe it or not, my children love trying new things. It's a rare trait for which I am extremely grateful. Believe me I understand all too well how fortunate I am. My youngest however, has a little difficulty with thick or crusty bread. Her favorite sandwich choice has become Hawaiian sweet rolls. We put the meat, cheese, mustard, and pickle in her roll as if it were a bun and she's thrilled. Other great ideas include hollowing out crusty rolls and filling them with roast beef and cheddar. You can broil this in your oven for a few minutes for a rare sandwich treat. The cooking part is very minimal and you do not have to have in depth knowledge of anything to prepare or enjoy these simple treats. Other great bread ideas include croissants with ham and cheese or chicken salad, taco pitas (another great favorite in our household), and paninis (this works really well if you have a George Foreman grill or a panini press). While this is by no means the end all be all guide to cooking quick and easy lunches it is good food for thought. The hope is that this will get your own creative juices flowing so that you can prepare wonderful lunches for your family without needing to do too terribly much heavy cooking in the process. 586

         
    Quick and easy everyday desserts. creamy yogurt dip can be a terrific accompaniment to all sorts of fresh cut fruit cookies and cake

     

    For many people, dessert is the best part of any meal. But even in these health-conscious times, it's still possible to satisfy a sweet tooth with quick and easy confections. All it takes is some yogurt and fresh-cut fruit. Yogurt is a terrific way to get vitamins, calcium and other nutrients in a smooth, creamy treat. It's also an excellent accompaniment to fruit, complementing the natural sugars of pineapple or orange with a touch of tartness. One yogurt product that's perfect with fruit is Litehouse Yogurt Fruit Dip. It comes in three popular flavors: Vanilla (with all-natural flavor), Chocolate (made with real Hershey's chocolate) and Strawberry (made with real strawberries). These delicious refrigerated dips are low in fat and contain no preservatives. They can be enjoyed throughout the day or in these simple dessert ideas that combine a variety of fresh seasonal fruit. • Cookie Pizzas: Set out packaged or homemade sugar cookies, vanilla, chocolate and strawberry Litehouse Yogurt Fruit Dips and bowls of your favorite fresh fruit, such as bananas, peaches, strawberries, blueberries, raspberries, kiwi, pineapple and grapes. Ask family or friends to top a cookie with the yogurt dip, then any combination of fruits for a one of a kind dessert pizza. • Berry Wonderful Cake: Drizzle slices of pound or angel food cake with strawberry Litehouse Yogurt Fruit Dip and top with fresh strawberries, blueberries and/or blackberries. • Fruit on a Stick: Thread chunks of fresh fruit on wooden skewers, alternating colors, textures and flavors of the fruit. Serve with any flavor Litehouse Yogurt Fruit Dip. For a change of pace, try grilling fruit such as pineapple slices, peaches or mango before serving.

         
    Raining outside try indoor barbecuing

     

    Yes, there is such a thing as indoor barbecuing. But hey, indoor barbecuing doesn't mean using your ever-reliable wood or gas grill. First of all, that's illegal in most places because it's a major fire hazard. Second, it could kill you since these types of grills produce large amounts of carbon monoxide. What you need to know is that there are two basic types of indoor grills – the open grill and the folding contact grill. Indoor Barbecuing 101 An open grill is pretty much like the electric version of the wood/gas grill. It provides you with the outdoor barbecuing feel as you occasionally turn the meat while cooking and even produces flavor closer to the outdoor variety. . On the other hand, the folding contact grill works much like a panini press or sandwich maker. (Such as the George Foreman Grill). The upside to using this kind of indoor barbecuing grill is that is cooks your food faster as it simultaneously cooks both sides. Thus, it doesn't require turning so you can do other things while grilling at the same time. The George Foreman Grill is an electric grill which has non-stick grill surface, grooved to give those desirable “grill marks” on food and a cover which has the same type of grooved surface. Food is placed on the grill and the cover is closed on top of it, enabling the grilling of food from both sides at once – cutting the normal grilling time in half. The grill is built with a “tilt” toward the front and a plastic dish is place under the front end so that fat can draw off away from the food. This is considered a low-fat feature. It also helps with the ease of cleaning in which George markets as one of the most important features of the grill. The George Foreman also cooks food more evenly because the surface maintains a constant temperature that's easy to control, so you won't get hot spots or flare-ups. You should never use an extension cord with any electric grill, and always use an outlet with a ground fault circuit interrupter. The George Foreman Grill currently comes in nine versions and prices range from $19.99 to $99.99 However, as we always say, equipment is just one aspect of producing amazing barbecue dishes. Though it's true that using an indoor barbecuing grill means none of that smoky flavor, which only wood or coal can deliver, there's definitely more to barbecue taste than smoky flavor. There are a variety of rich, bold flavors that characterize a good barbecue dish and these you can definitely get from a good marinade, dry rub or barbecue sauce. If you're looking for the greatest ones with the richest and boldest flavors, visit InsaneChicken and check out their wide selection of products, which can be delivered right to your very doorstep.

         
    Ready set grill

     

    Today's backyard chefs are exploring all that backyard cooking and patio cuisine have to offer, grilling breakfast, lunch and dinner outdoors. They are using new and improved grills, new grilling tools and new techniques, all designed to keep up with this lifestyle shift outdoors. If you're in the market for a new grill, consider how often you will use it, storage space and fuel type. A portable charcoal grill may be the best choice for someone who will tailgate or occasionally barbecue at the beach or the park. Someone who plans to grill on the patio several times a week may need an easy-to-use propane or natural gas grill with temperature control. Electric grills are the right choice if you don't want to use gas or charcoal or your living requirements won't allow such a grill. The availability of storage space is another consideration. A well-ventilated space and a grill cover are needed to store a grill outside. Grills can also be kept indoors if they are disconnected and the gas cylinder valve is plugged before storing the gas container outside. Never store the gas container in your house. When buying the grill, consider the cooking surface, cooking system, burners and accessories. Porcelain is common and inexpensive; however, cast iron has better heat distribution and temperature control. Higher BTUs mean higher temperatures; lower BTUs mean better temperature control. Burners, including rotisserie and back burners, allow for versatility in the amount, preparation and kinds of foods cooked. Once you choose your grill, you may want to learn some grill safety skills: • Never light any grill indoors, and place the grill at least 10 feet away from any structure. • Children should be kept away from a grill that is in use or cooling down. • For gas grills, always check the tubes, connectors and hoses for any sign of blockage, cracking, holes and leaks, and cover gas hoses to protect yourself from hot surfaces or dripping grease. • For charcoal grills, never light or burn charcoal indoors-carbon monoxide buildup can be deadly-and never pour lighter fluid on charcoal that is already lit. Finally, never leave any grill unattended when lit. The Home Depot offers a wide variety of gas and charcoal grills and "Grilling 1-2-3," a do-it-yourself book with tool selection tips, helpful techniques and step-by-step recipes for a safe and successful outdoor cooking experience.

         
    Recipe for a successful barbecue

     

    Take the barbecue itself - if it's seen better days then maybe it's due for an upgrade? Do you want the precision, efficiency and convenience of a gas barbecue or would you prefer the hands-on theater of a traditional charcoal-burner? Gas can be a real time-saver, assuming you remember to check the level of the gas bottle and don't have to make a dash to the local garden center to re-stock in the middle of the party. But charcoal fans will tell you that nothing imparts the smoky barbecue flavor like the real thing - even if you do set your hair and the neighbor's fence on fire in the process. It's all down to personal taste, but with dozens of models available in all price ranges the choice has never been wider. If you're creative in your kitchen, then there's no need to be boring when it comes to barbecue food either. Good quality burgers and sausages always go down well, but be a bit more imaginative and try something new. Swordfish, monkfish or tuna are very easy to cook on a barbecue, and can be really tasty when combined with a tangy marinade or dressing. If you're short on time, you can always speed up the marinating process by massaging the meat in a plastic bag of marinade for a few minutes before placing in the fridge for just 30 minutes. Vegetables are delicious cooked over a fire and flambйed bananas & pineapple make the perfect finishing touch. Take an approach of experimentation. If you're feeling lazy, many of the supermarkets now sell pre-prepared food with the BBQ in mind, for example, Waitrose stocks Chinese-Style Pork Loin Ribs marinated in honey, orange and spices and Green Thai Chicken Kebabs marinated in aromatic coconut and fresh coriander and spices. If you're feeling lazy, many of the supermarkets now sell pre-prepared food with the BBQ in mind, for example, Waitrose stocks Chinese-Style Pork Loin Ribs marinated in honey, orange and spices and Green Thai Chicken Kebabs marinated in aromatic coconut and fresh coriander and spices. It's best to prepare salads and dressings before you start cooking so that everything is ready to serve as soon as the cooked food comes off the heat. If you are cooking for a large number of guests, then many foods may be cooked off first and kept hot in the kitchen oven until required. Remember that you - the cook - are there to enjoy yourself too so give yourself time to relax by being properly organized. There are some basic rules to remember when using a barbecue that do make sense to bear in mind. Keep safe, be aware of children and pets and keep them away from the hot stuff. If using charcoal, then allow enough time for the coals to really heat up before trying to cook anything. Look for signs of white ash on the charcoal to indicate that the temperature is hot enough for effective cooking. Barbecue food is infamous for making an unwelcome return appearance! If you want to avoid this unpleasantness, be aware of basic food hygiene and wash your hands before handling food. Be especially careful when handling raw meats and do not contaminate cooked meats with raw meat juices. Ensure that all items are properly cooked through before serving. If you are cooking items on the bone, such as chicken legs, it's a good idea to pre-cook them in the oven first and then finish them off on the barbecue.

         
     
         
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