Good Cooking Tips

Create A Romantic Evening At Home

2010-02-20T00:15:00.002+08:00

Create A Romantic Evening At Home
by: Marguerite Bonneville

You've decided to invite someone you're dating to your home for a romantic evening and you want everything to go well. Here are a few tips to help you achieve that result.

There are a number of factors you need to consider when planning your romantic evening:

1. Your Physical Surroundings

It's a good idea to make sure your house or apartment is clean and tidy. It may not be anyone's primary focus but it will make an impression on your guest, even if it's subliminal.

Spend a few hours doing the cleaning yourself, hire someone to do it for you, or, at the very least, shove all that clutter into your closets or under the bed. Wipe down surfaces to get rid of dust and stains.

Apart from the living and dining areas, there are two other rooms that need your attention:

a. The bathroom

Wipe down the sink/washbasin, tub and shower stall. Put a fresh cake of soap on the sink and hang fresh towels. At the very least your guest will use the bathroom to wash his or her hands so make sure it's a pleasant experience.

b. The bedroom

Get rid of any extraneous clutter like clothes strewn around the room or on the floor. Change the sheets, make the bed and wipe down any surfaces. If your guest ends up spending the night, you don't want him or her racing off for a tetanus shot in the morning.

To create a romantic atmosphere in your bedroom, have some scented candles on hand and an easy-to-reach sound system. You might also consider buying a quilt cover in a rich, romantic color and a set of sheets to match.

2. Your Choice Of Menu

While food can be an excellent means of seduction, it's a mistake to choose too complicated a menu unless you're an experienced cook and you don't get easily flustered.

Simple dishes like spaghetti or ratatouille make a tasty and satisfying meal without spiking your anxiety levels. The point is to enjoy the evening along with your guest, not treat the event like it's a university-entrance exam.

How To Avoid Psycho-Chef Syndrome

One trick is to prepare as much of the meal as possible beforehand so you're not rushing around like a pinball once your guest arrives.

Have all the ingredients chopped, diced and ready for cooking. Do this the night before or earlier that day, whatever works best for you.

Salad ingredients can be prepared earlier and stored in separate containers, then added to the salad bowl and dressed before serving.

You can even cheat by purchasing your meal from a favorite restaurant and having it delivered (or picking it up) before your guest arrives.

Definitely buy desert from your favorite bakery or supermarket, unless you're a wiz at whipping up a Pavlova or meringue. Another option is to prepare dessert the night before and reheat it if necessary when you're ready to serve it.

3. Your Cooking Area

Make sure your kitchen is clean before you begin cooking. Yes, you'll no doubt make a mess once you start but you don't want yesterday's dishes in the way. Your guest may offer to help so the kitchen needs to meet minimum health standards.

It's up to you whether you accept this help or not, but we recommend that you do, even if it's only a token effort like tossing the salad. Sharing cooking tasks can be a wonderfully romantic interaction as it creates a special kind of intimacy. Have you ever noticed how much more easily conversation flows when two people are doing a task, as opposed to sitting face to face?

4. Setting The Table

Set the table beforehand. Use a good tablecloth, your best silverware and a nice set of plates. Use your best glasses and an attractive salt and pepper set, milk jug and sugar bowl. Show your guest that you went to some trouble to make the meal a special occasion. This is not the time for melamine dishes or chipped or mismatched crockery. You're aiming for a touch of class.

Use candlesticks on the table for a romantic ambience, or place candles on other surfaces around the room.

Background music is a must but make sure it's romantic and subtle. Limit blaring rock and roll or rap to the period when you're preparing dinner, but please, no high-octane music while you're eating.

Set the sound at a low volume so it doesn't interfere with your conversation. And remember, if you don't play music during the meal you run the risk of filling any silences with the sound of people masticating.

5. Cleaning Up Later

Don't let your guest anywhere near the kitchen after the meal is over. Hopefully you'll have better things to do with your time together.

But all is not lost if they do insist on helping with the chores. Many a couple has fallen in love while doing the dishes, for two main reasons:

1. As mentioned earlier, there's the ease of conversation that takes place when you're doing a task rather than concentrating on talking.

2. Doing dishes together is like playing house. It can actually feel very romantic, especially when one or both people realize, "This is what I want with this person." You won't get the same effect if you use a dishwasher, so set aside at least a couple of pots, which will you allow to suggest, "I'll wash and you dry."

With a little forethought, anyone can create a romantic evening at home. The old cliché, "the way to a person's heart is through their stomach", has more than a little truth to it. Test it yourself with someone you care about. The least you'll get is a great home-cooked meal.

About the author:
Marguerite Bonneville is a Master Practitioner of Neuro-Linguistic Programming (NLP) whose passion is publishing information online. She is a contributing writer at http://www.favorite-recipes-online.com,a resource site dedicated to helping visitors access the best online recipes.

Cooking Courses

2009-02-18T12:59:00.000+08:00

Cooking Courses

By: bhkaur kaur

I have a great working relationship with most of my co-workers and good friendships with three of them. It seems that even though we see each other daily it is hard to keep up with what is going on in each others lives. We make it a point to have lunch as often as possible or to go to a happy hour after work, but so often it seems that we end up talking about work.

The last time we went out to a happy hour we started talking about doing some type of activity together. One of my friends mentioned that she was going to sign up for some cooking courses offered through community education. She thought it might be fun if we would do this together. The cooking courses were to concentrate on making thirty minute meals that were above average in taste and presentation. We decided that this would be fun as well as helpful in our lives.

The first evening of the cooking courses found the four of us putting on hair nets and aprons. Of course we all thought this was quite funny. We knew we had joined a serious class when the instructor threatened to separate us. Instead of being a fun activity where we could enjoy each others company the cooking courses became quite stressful. The first night the instructor timed us as we cut up onions and vegetables for the stir fry dish that we were making. She had a timer with a bell along with a whistle to make sure we all dropped our knives when she said that the time was up.

At our first break we went outside to get some fresh air. One of the other students heard us talking about how serious the course was. She said that she had taken other cooking courses and that they had been a great deal of fun and more laid back. She thought that the instructor was filling in for someone else. We made it through the first night. I did learn a few ways to cut off time in meal preparation but I was not that excited about going back. At work the next day we all agree that we would go the next week and if things did not improve we would skip the rest of the cooking courses and spend the time having drinks and dinner.

The next week there was a different instructor for the cooking class. She was a great deal of fun and had all of us laughing as we prepared short cut meals that could be frozen for later use. The first evening of the cooking courses found the four of us putting on hair nets and aprons. Of course we all thought this was quite funny. We knew we had joined a serious class when the instructor threatened to separate us. Instead of being a fun activity where we could enjoy each others company the cooking courses became quite stressful.

The first night the instructor timed us as we cut up onions and vegetables for the stir fry dish that we were making. The evening flew by. It is amazing the difference the personality of the instructor can have on how much you enjoy a class as well as on how much you learn. The rest of the cooking courses were taught by the fun instructor so we kept going and learned a great deal.

Author Resource:-> www.cheese-cake-recipes .com

www.fair-recipes.com

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Cookware what you need and what you don’t !

2008-09-22T09:47:00.001+08:00

Cookware what you need and what you don’t !
by: mark Brading

Cookware is always a rather contentious subject. I have seen chefs turn up to even the simplest of cooking jobs carrying more than it would take to maintain your average oil tanker (though maybe this is not the best use for your cookware), when all that was really needed was a knife and something to sharpen it with.
So what are the real ”cookware essentials”, the things that you really can’t do without? Well surprisingly you actually need only a very small amount of things to get you going. Probably considerably less than you have already.

All the cookware you actually need is a good knife, a means of sharpening it, a chopping board and a couple of pans.You may prefer a bit more cookware but you can cook with just that.

Don’t get me wrong, I’m as partial to a kitchen full of mixers, blenders, electrical appliances and assorted useful, and otherwise, gadgets as the next person.
But although good quality cheap cookware ( yes it is possible )like grinders and blenders give you a lot more scope there are plenty of things that you can cook without them, but a good knife, or three, is absolutely essential.

The first and most essential piece of cookware you need is a cooks knife, thats as large as you feel comfortable with, an 8 inch knife with a blade that curves slightly to allow a rocking motion is a good start, then a smaller knife, about 4 inches, for cutting small vegetables and a carving knife.

If you buy one about 10 inches long it can also double as a bread knife. Although there is no point buying extra knifes just to line the pockets of the large kitchen eequipment manufacturers. A set can actually be quite good value and give you more for a similar amount of money. But check carefully what is in the set first.

If you cannot find a set with what you think will be useful to you, don’t buy it. Many sets come with extras like a case or wooden knife block but try to see past the free gifts. Its much better to have a few good knives in your drawer than a fancy polished beech wood block with fifteen designer knives, fourteen of which you never use, and one that is not the right shape for your hand and gives you blisters.
I have a small, not very expensive set of French Sabatiers that are comfortable but not as posh looking as some of the more fashionable makes like the Japanese globals which I find too light which makes chopping a lot of veg for example much harder work.

If you learn how to use them properly then steel or grinding stone is a good way to keep your knives sharp otherwise there are a good choice of proprietary sharpeners that keep the knife at the right angle while you pull it through the sharpener. Pans also need to be good quality, nothing over the top, no need to spend a fortune. Just make sure they are of a good solid construction.

This promotes good even heat distribution and helps to prevent things burning. Stainless steel is a good option. A good wok on the other hand should be made of a thin light steel and cost very little, but always check that it has a good well-fixed wooden handle. The best place to buy this most useful of pans is (perhaps unsurprisingly) usually the local Chinese supermarket. A good chopping board is another necessity though two are better than one as this helps to prevent cross contamination if you designate one for uncooked meats/fish etc.and another for things like fruit and salads.

No matter how much you think you will always be careful and wash them between uses this is the best single way to prevent contamination between foods. Mixers can be useful if you intend doing a lot of baking. But unless you make bread on a regular basis (always a good idea), then buying a simple, good quality hand held mixer rather than a heavy stand alone version could save you a couple of hundred dollars in as well as a lot of space on your worktop.

A blender is always useful for soups and the occasional smoothie, and a grinder will give you a lot more options in your use of nuts etc.and will also provide a constant supply of fresh coffee for the more manic cook. A good way to combine the functions of all three is to buy a food processor.

A good quality machine such as a Moulinex or Robot coupe will save space and allow you to buy a much better processor than if you bought there items separately. There is an almost unending list of kitchen equipment that you could buy (if in doubt walk into your local cookery shop and ask the owner what he thinks you need!), but make sure you get the essential good quality cookware right and it will make your cooking easier and more enjoyable.

About the author:
"http://nearlyhealthy.com" is a new quality easy recipe, cookery tips and information site, for great tasting food that is also easy to cook. Cooking should be a joy not a chore. Using the best ingredients and keeping it simple means your food tastes good with the minimum of fuss. . Cookery book reviews, we choose the best in current and classic recipe books and food travel writers. Also product and good food suppliers.

Need to know the best food processor we take the time to choose so you don't have to. Need to know where to find the best organic pork? We bring you the best suppliers and information.

We have started small but will add more and more content over the coming weeks so do keep checking back. We look forward to seeing you and listening to your comments and feedback.
http://www.nearlyhealthy.com

Chinese Food

2008-07-15T12:14:00.001+08:00

Chinese Food
by: Marci Crane

Now holds a popular place among the entire population of the world. You can find a Chinese restaurant in every major city and in many smaller areas of the world as well. Why is Chinese food so popular? Is Chinese food healthy? What is the history of Chinese food?

The History of Chinese Food

The history of Chinese food1 is an interesting one. Unlike many cultures the Chinese believe that the preparation of food is an art and not simply a craft. The art of cooking Chinese food can include dishes and food preparation techniques which are difficult to develop and may require the expertise of a chef with lots of experience. One such technique is noodle pulling (scroll down to the bottom of the page to learn more about this technique). Noodle pulling requires skill and lots of practice and results in a delicious noodle dish. This article will refer to noodle pulling later on, but for now, let’s go back to the history of Chinese food.

Chinese food and the way it is prepared is very much influenced by the two major philosophies, which influence the entire Chinese culture. These dominant philosophies are Confucianism and Taoism. Both have these philosophies have influenced the way that the Chinese people cook and the way that they enjoy their food..

Confucianism and Chinese Cuisine

Confucius was the man behind the Confucianism beliefs. Among many other standards Confucius established standards for proper table etiquette and for the appearance and taste of Chinese food. One of the standards set by Confucius (you might have noticed this at an authentic Chinese restaurant) is that food must be cut into small bite size pieces before serving the dish. This is a custom that is definitely unique to the Chinese culture.

Knives at the dinner table are also considered to be a sign of very poor taste by those who embrace Confucianism beliefs. The standards of quality and taste that Confucius recommended required the perfect blend of ingredients, herbs and condiments--a blend which would result in the perfect combination of flavor. Confucius also emphasized the importance of the texture and color of a dish, and taught that food must be prepared and eaten with harmony. Interestingly enough, Confucius was also of the opinion that an excellent cook must first make an excellent matchmaker.

Taoism and Chinese Cuisine

Those who follow the Taoism beliefs focus on the health benefits of particular foods vs. the presentation of the same. Taoists search for foods that will increase their health and longevity. They search for foods that have healing powers. Many times these benefits were often referred to as ‘life giving powers’. For instance, the Chinese found that ginger, which can be considered to be a garnish or a condiment was found to be a remedy for upset stomachs or a remedy for colds.

Is Chinese Food Healthy?

Chinese food, when authentic is probably the healthiest food in the world. Some restaurants, which are not authentic, prepare their menu with highly saturated fats or with meats that contain unhealthy amounts of animal fat. These Chinese restaurants are not recommended and they are both neither authentic nor healthy.

Good Chinese food however, is prepared and cooked with poly-unsaturated oils. Authentic Chinese food does not require the use of milk-fat ingredients such as cream, butter or cheese. Meat is used, but not in abundance, which makes it easy for those who love authentic Chinese food to avoid high levels of animal fat. Many believe that authentic Chinese food is really the ideal diet.

Chinese Restaurants in Every Part of the Nation

Whether it is in a Tennessee Chinese Restaurant to a New York Chinese restaurant you are going to find culinary dishes that are both healthy and delicious. Savor the flavor with Chinese food!

1 The majority of the information found in this article can be referenced at the following website: http://asiarecipe.com/chicookinghistory.html

About the author:
To find out more information in regards to delicious Chinese food, or noodle pulling in Tennessee, visit http://royalpandarestaurant.samsbiz.com/page/18jcr/Home.html

Converting a Recipe for your CrockPot

2008-06-13T21:30:00.000+08:00

Converting a Recipe for your CrockPot
by: tony buel

Crockpots vary but the low setting is typically around 100
degrees and its high setting is around 300 degrees.

Knowing this, it is fairly easy to convert most recipes for
use in your slow cooker. Some adjusments to cooking times
will be a judgement call on your part, but some simple
guidelines should help. Just follow a few simple rules
and you're on your way.

You should decrease the liquid since it does not boil away
in a crockpot.

Add cheeses and other milk product towards the end of your
cooking since they tend to break down if they are cooked
for too long.

Brown any ground beef before adding to the crockpot. It
will taste better and have better texture this way.

Add rice and noodles at the end of your cooking as well.
They will turn mushy if they are cooked too long. You can
cook these separately and then combine them when it's time
to serve.

Add your spices at the end.

If a stovetop recipe calls for 15-30 minutes, the crockpot
should cook it for 1 1/2 - 2 1/2 hrs at a high temperature
and 4 - 8 hours at its low temperature setting.

If a stovetop recipe calls for 35-45 minutes, the crockpot
should cook it for 3-4 hrs at a high temperature setting
and 6 - 10 hours at its low temperature setting.

If a stovetop recipe calls for 50 min to 3 hours, the crockpot
should cook it for 4 - 6 hrs at a high temperature setting
and 8 - 16 hours at its low temperature setting.

Following these guidelines will allow you to be
able to convert a stovetop recipe to its delicious
slow cooking counterpart!

Tony
http://www.my-crockpot-recipes.com

About the author:
Tony has been working diligently to provide
free cooking related resources for the chef
in all of us. His website www.my-crockpot-recipes.com
is a labor of love which provides delicious and easy
to make crockpot recipes and related tips and advice.

www.my-crockpot-recipes.com

Cantonese Regional Cuisine

2008-05-09T17:33:00.000+08:00

Cantonese Regional Cuisine
by: Kirsten Hawkins

Easily the most well-known of the Chinese regional cuisines, Cantonese cuisine comes from the region around Canton in Southern China. Simple spices and a wide variety of foods used in cooking characterize Cantonese cuisine. Of all the Chinese regions, Canton (Guangdong province) has the most available food resources. Its proximity to the sea offers a veritable marine cornucopia to be added to its dishes, making possible such delicate matings as Seven Happiness, a dish that includes shrimp, scallops, fish and lobster along with chicken, beef and pork. The light, delicate sauce, quick cooking and subtle spicing allows the natural flavors to shine through rather than being overwhelmed and blending together.

The spices used in Cantonese cooking tend to be light and simple: ginger, salt, soy sauce, white pepper, spring onion and rice wine. For many who are used to the more rich, spicy and complex flavors of Hunan and Szechwan cooking, Cantonese cooking may seem bland – but the subtle blends of flavor and aroma are created by the hand of a master chef.

All Chinese cuisine takes far more into account than the flavor of a dish. Chinese cooking is a presentation of texture, color, shape and aroma with even the name of the dish contributing to its overall presentation. In true Oriental fashion, a meal is poetry, with every part of it contributing to the overall effect. Chinese courtesy demands that a guest be treated with honor, and to present a guest with anything less than perfection is the height of rudeness.

As an honor to guests, freshness is one of the ultimate ‘ingredients’ in Cantonese regional cooking. In many restaurants, guests can choose their meal from a seafood tank in the dining room. It’s not unusual for a patron to be brought a live fish or crab at the table as proof of the freshness of the meal about to be prepared. Vegetables are likewise fresh, crisp and sweet, and the quick cooking methods preserve each flavor separately to play against the others.

Light sauces with subtle seasonings bring out the natural sweetness of seafood – but the Cantonese chef will only use the very freshest seafood in those dishes. For ‘stale’ seafood, Cantonese cuisine offers thick, spicy sauces meant to mask the characteristic odor of fish. Pungent/sweet dishes like sweet and sour butterfly shrimp might be served this way.

There are few Cantonese desserts that are indigenous to the region, though many restaurants serve a mango based pudding or tapioca. Most meals are served with plain boiled rice, and accompanied by either tea or rice wine.

Wherever in the world you are, you’re likely to find restaurants that serve Cantonese cuisine. It has been carried across the world by emigrants from the Quangdong province, and its light, delicate flavors are easy on the Western palate. To truly appreciate it though, takes more than the taste buds. Cantonese cuisine is a treat for the eyes and the nose as much as for the mouth. Appreciate it.

About the author:
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/for more information on cooking delicious and healthy meals.

How to Brew Your Own Beer

2008-03-15T22:15:00.000+08:00

How to Brew Your Own Beer
by: Bill Kaplan

Beer brewing has become increasingly popular because it produces a large amount of beer for a very little amount of money. There are three things to consider when brewing your own beer from home - equipment, ingredients and procedure.

Equipment Needed: Ingredients

• A 20 quart brew pot ● Water
• Large stirring spoon ● Malted Barley
• A basic tablespoon ● Hops
• Measuring cup ● Yeast
• Glass jar
• Fermenter (plastic bucket)
• Air lock
• Sanitizer
• Thermometer
• Rolling pin

Procedure:

1. Preparing the Ingredients – Crush the malted barley into suitable sizes using your rolling pin. This will break the grain into pieces and will extract the goodness of the grain when it’s inserted into hot water.

2. Boil the Wort – The ingredients for the wort are mixed with the amount stated on the beer recipe. This is called the “mash”. The mash is mixed together in the boiler and hot water is added. The mash is brought to a boil for approximately half an hour. Once it’s finished boiling, you must filter out the grains and add the hops. Boiling the hops will eliminate its bitter flavor. Boil the hops for approximately 10 minutes.

3. Fermentation – This is the most important step to beer brewing. Insert the yeast into the wort and leave it for approximately one week. If you use the correct amount of yeast, you will notice foam throughout the liquid within the first 24 hours. This foam indicates that the beer is fermenting accordingly.

4. Storage – Store your beer in tanks or package it in bottles or kegs until it is ready for consumption.

About the author:
Bill Kaplan spends most of his free time researching and practicing the art of beer brewing and wine making and serves as a contributing editor for the Beer Brewing and Wine Making website. The site offers information on different types of beer making supplies, supplies for making wine, the history' target='_blank' class='navigation'>http://www.winemakingandbeerbrewing.com/beer-history.aspx">historyof beer and more.

Choosing The Best Ice Cream Maker

2008-03-06T22:50:00.001+08:00

Choosing The Best Ice Cream Maker
by: Sharon Chennault

You can make delicious ice cream at home, as good as any premium store brand, if you choose a good ice cream maker and follow a few tips. Ice cream makers can range in price from under $100 to over $500. The more expensive models contain built in freezing compressors. The less expensive models are perfectly suited for use in the home and come in two basic types. There is the type that uses rock salt and ice to cool the ice cream mixture and the type that has a canister that is placed in the freezer. Each of these is equipped with an electric crank or a manual crank. Your particular needs will determine which is right for you.

If you want to make a large quantity of ice cream, you will need to purchase a model that uses rock salt and ice. The canister models will only make up to 1.5 quarts at a time. If you would like to turn ice cream making into a family activity, you can choose the hand-crank model, which will also use rock salt and ice. The crank must be turned manually for a fairly long period of time, thus allowing each family member a turn. An electric crank is quite a bit easier than the manual crank models. You will also get more consistent results due to the bowl turning at a constant speed. Most electric crank ice cream makers will have an automatic cut off feature that will stop the motor when the ice cream reaches the desired consistency. The consistency is judged by the amount of resistance while the bowl is turning.

After you choose which type of ice cream maker is right for you, you will need to find the perfect ice cream recipe. Remember that the faster the ice cream freezes, the better it will taste and the smoother the texture will be. It will be best to pre-mix all your ingredients and let them chill for several hours before placing them in the ice cream maker. When your ice cream is done, it will resemble soft-serve ice cream. You can place the canister in the freezer for a few hours and you will be much happier with the results. If your canister is plastic, consider removing the ice cream as soon as it is done, and placing it in a metal bowl covered with foil. The metal will allow the ice cream to freeze faster and become firmer more quickly than in a plastic container.

You can purchase a mix that is quite easy to make into ice cream very quickly. While the mixes are convenient, the best homemade ice cream is made from fresh ingredients. Milk, sugar, eggs, vanilla, and cocoa if you desire will give you the best results. You can find numerous ice cream recipes, some which require cooking some which require no cooking. The ice cream recipes that do not require cooking are generally just as good as the cooked type, and require a lot less time. The best ice cream recipes usually contain eggs, however there are many recipes that do not use eggs if you or someone in your family is allergic to eggs.

About the author:
This article has been provided courtesy of Kitchen Junkie, http://www.kitchenjunkie.com/

Culinary Traditions Of France

2008-02-25T23:06:00.000+08:00

Culinary Traditions Of France
by: Kirsten Hawkins

French cuisine is the amazingly high standard to which all other native cuisines must live up to. The country of France is home of some of the finest cuisine in the world, and it is created by some of the finest master chefs in the world. The French people take excessive pride in cooking and knowing how to prepare a good meal. Cooking is an essential part of their culture, and it adds to one's usefulness if they are capable of preparing a good meal.

Each of the four regions of France has a characteristic of its food all its own. French food in general requires the use of lots of different types of sauces and gravies, but recipes for cuisine that originated in the northwestern region of France tend to require the use a lot of apple ingredients, milk and cream, and they tend to be heavily buttered making for an extremely rich (and sometimes rather heavy) meal. Southeastern French cuisine is reminiscent of German food, heavy in lard and meat products such as pork sausage and sauerkraut.

On the other hand, southern French cuisine tends to be a lot more widely accepted; this is generally the type of French food that is served in traditional French restaurants. In the southeastern area of France, the cooking is a lot lighter in fat and substance. Cooks from the southeast of France tend to lean more toward the side of a light olive oil more than any other type of oil, and they rely heavily on herbs and tomatoes, as well as tomato-based products, in their culinary creations.

Cuisine Nouvelle is a more contemporary form of French cuisine that developed in the late 1970s, the offspring of traditional French cuisine. This is the most common type of French food, served in French restaurants. Cuisine Nouvelle can generally be characterized by shorter cooking times, smaller food portions, and more festive, decorative plate presentations. Many French restaurant cuisines can be classified as Cuisine Nouvelle, but the more traditional French restaurant cuisine would be classified as Cuisine du Terroir, a more general form of French cooking than Cuisine Nouvelle. Cuisine du Terroir is an attempt to return to the more indigenous forms of French cooking, especially with reference to regional differences between the north and south, or different areas such as the Loire Valley, Catalonia, and Rousillon. These are all areas famous for their specific specialty of French cuisine. As time has progressed, the difference between a white wine from the Loire Valley and a wine from another area has slowly diminished, and the Cuisine du Terroir approach to French cooking focuses on establishing special characteristics between regions such as this.

As part of their culture, the French incorporate wine into nearly every meal, whether it is simply as a refreshment or part of the recipe for the meal itself. Even today, it is a part of traditional French culture to have at least one glass of wine on a daily basis.

About the author:
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/for more information on cooking delicious and healthy meals.

Cooking With Fresh Herbs

2008-02-18T22:23:00.000+08:00

Cooking With Fresh Herbs
by: Mary Hanna

Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add. Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.

If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment!

You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it.

Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.

Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in.

My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from “creeping” all through your garden.

I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. Lay out a piece of saran wrap, place the butter in the middle roll the saran wrap up to form a “log” out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the “log”. (Hints for “log” butter: potatoes, bread, steaks, noodles or any kind of sauce).

A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination, be creative.

I learned a trick a long time ago using basil, lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.

These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more. Happy cooking

About the author:
Mary Hanna is an aspiring herbalist who lives in Central Florida. This allows her to grow gardens inside and outside year round. She has published other articles on Gardening and Cooking. For more information on gardening go to http://www.gardeninglandscapingtips.com,http://www.gardeningoutside.com,or http://www.gardeningherb.com for more information on cooking go to http://www.gourmetchefathome.com or contact her at mhanna@gardeninglandscapingtips.com

Barbecue Basics for all

2008-02-08T19:22:00.000+08:00

Barbecue Basics for all
by: Laura Kjer

Since the Stone Age, man has been perfecting the art of cooking using a direct flame. If you were to ask someone about the history of barbecue, you would most likely get a response similar to the statement above. However that would not be quite right as there is a fundamental difference between simply cooking with a flame and having a barbecue. If you don't add some sauce, to the direct flame method, you are grilling, not having a barbecue. To truly barbecue is to baste and slow cook meat 5 or 6 hours at a low temperature (around 200 degrees), over wood or charcoal.

Today when you think of going to a barbecue, you may conjure up the idea of a hamburger or steak, so big and juicy, it melts in your mouth. Alternatively, perhaps a hot dog grilled to perfection with all the toppings. The phrase barbecue has evolved to mean either the meat served or the social event where the meat served
has been specially prepared to represent a barbecue taste. Regardless of which area of the US you choose as your favorite for barbecue, the barbecue is an American Tradition, handed down from generation to generation. There's no chance the barbecue party will lose it's appeal anytime soon.

While there's no question that the barbecue is an American delicacy, there are many different theories as to where its origins lie. The state of Texas, Virginia, the Carolinas, or Georgia, each area has it's own definition and history of barbecue. It may well be that each area has it's own rightful claim to the barbecue history as each uses different methods and sauces to make their own unique barbecue.

And there would be no BBQ without a Texas barbecue sauce, which is thick and sweet with a rich tomato flavour. Texas sauce also uses a dry-rub mixture of seasonings which is applied to the beef and then the meat is hung over the BBQ to slow cook.

The southeast barbecue sauce, is a thinner sauce, with more of a vinegary taste. Their meat of choice is likely to be pork. The method used here is to`use a pit or enclosure to concentrate the cooking heat and smoke around the meat whilst it is being prepared.

Almost every family has their own unique taste and method used to get just the right barbecue. At your next barbecue, if you want to rev up the conversation between barbecue connoisseurs, just casually ask, Do you know the difference between barbecue and grilling? Or, where did the barbecue originate? Of course, it may depend upon the number of drinks you have served as to the answers you get. But the responses are sure to be varied and interesting.

About the author:
Laura Kjer is the webmaster of
Shop Barbecue which is a
premier source of information about Barbecue. For more
information, go to: http://shopbarbecue.com

A Recipe for Rye Bread

2008-01-22T23:39:00.000+08:00

A Recipe for Rye Bread
by: Kit Heathcock

The more I make bread, the more I am convinced of the importance of the kitchen being in the best position in the house. When we designed and built our house, I was determined that the kitchen should have a view and be on the front of the house. Now that it’s six-fifteen of a summer morning and I’m up early, kneading bread, because we’ve run out again, I’m especially happy to be looking out over a sun-soaked landscape to the distant mountains. Every time you make bread you’re guaranteed a good ten minutes of contemplation as you knead it, the mechanical rhythmic activity frees the mind to wander or switch off…very therapeutic. Having a view thrown in as well is just an added bonus.

I haven’t always made bread. It is a comparatively recent development. Making jam was the first breakthrough into self-sufficiency, then came the day when our local supplier of rye bread, who made a loaf that (miracle of miracles), all the children would eat, decided to switch recipes and use caraway in it…instant rejection by the whole family.

We’d stopped the wheat bread to try and help my son’s allergies and found it helped most of us, so apart from the occasional indulgence of fluffy white bread, I wanted to stay off it. There was no alternative; I would have to take the leap into bread making. The main reason that I’d resisted was that it seemed to take so long. First the mixing and kneading, then the rising, then knocking down and forming loaves, a second rising and finally the baking. Who could keep track of all that in the chaotic life of a three-child family?

So eventually I take the plunge, turn to my friend Nigel (Slater, not namedropping but he and Nigella (Lawson) are ever-present in my kitchen, in book format of course) and find a foolproof recipe for a white loaf, simpler to start off with white I think. Well the first try produced a reasonable, if huge, loaf, though my son still remembers that it was a bit doughy in the middle. Second try, I got two pretty perfect loaves and I was on a roll.

Now to find a recipe for rye bread. It seems that 100% rye is usually made by the sour dough method and I couldn’t see my family going for that, so settle for a half and half rye/whole-wheat recipe… triumph. Ok, my son the food connoisseur complained it was a bit too sweet, so next time round I reduced the amount of honey, but this recipe has been our staple diet ever since, and I am now truly ensconced in my kitchen, looking at the view, every other day, while I endeavour to keep the supply level with the ever increasing demand.

Any way, finally to the recipe:

500g rye flour
450g whole-wheat flour plus more for kneading
50g plain flour
1 tablespoon salt
1 10g sachet of instant yeast
1 tablespoon honey
3 tablespoons oil
670 ml milk
125 ml water

Warm the milk to lukewarm. Mix the flours and salt in a large bowl. Make a well in the middle and put in the yeast, then honey, then oil, pour on the warmed milk and water and mix. When it gets doughy turn out on to a well floured surface (it will be extremely sticky) and knead for 10 minutes. You will need to keep adding flour as you knead. It is better for it to be too sticky than too dry – you can always add more flour, but too dry will make a dry, hard loaf. After 10 minutes, put it back into the bowl with a plastic bag over it and leave in a warmish place for two hours or so. Then knock down, firmly pressing out the air, but not over kneading, then form into two or three loaves on a baking sheet, cover again and leave to rise for another hour. Then bake for 30 minutes at 190C until they sound hollow when you tap on the bottom of the loaf. Cool on a wire rack

So how do I keep track of the bread making, in between school runs, mealtimes and the rest? Well I don’t always. There are times when I optimistically start the bread off, leave it to rise and four hours later remember about it, knock it down, forget to switch on the oven so it has had an extra day or so in rising time by the time it gets cooked. It does seem to be very forgiving though – whatever you do to it, you do generally get bread out at the end, it may not always be the perfect loaf, but then variety is the spice of life after all. There was one time it hadn’t quite finished cooking by the time I had to do the school run, so I asked my husband to take it out in ten minutes….. By the time I got back we had a very useful weapon against intruders. We didn’t eat that one…I think it was ryvita for lunch…!

Good luck with yours.

Copyright 2005 Kit Heathcock

About the author:
Sometime flower photographer, keen observer of the resonances of life and fulltime mother. Born in the UK but now living on a farm in the southern hemisphere. Contributor to the creation and maintenance of http://www.aflowergallery.com one of the homes of chakra flower art.

Cooking Lesson: Seasoning Cast Iron Like The Pros

2008-01-10T23:22:00.000+08:00

Cooking Lesson: Seasoning Cast Iron Like The Pros
by: Michael Lansing

In the days before we had non-stick cookware, we had the next best thing - seasoned cast iron cookware. While non-stick cookware has certainly outdone cast iron cookware in the non-stick category, cast iron pots and pans are still favored by many chefs, including the professionals because of their durability and ability to retain flavor.

But, if you're not lucky enough to have a hand-me-down from Grandma, you may find yourself confused about how to become a cast iron chef. Have no fear - you can learn to season cast iron cookware with the pros and keep them in great shape for years to come.

Seasoning New Cast Iron Cookware

The process is actually quite simple. When done correctly, your pans will last a long time and may even become your own hand-me -downs in the future.

1. Heat your oven to 300 degrees.
2. Coat the pan with lard or grease. (Be sure that you do not use vegetable oil or commercial cooking sprays. While they may seem easier, they will not only cause your cookware to be seasoned incorrectly, but they will also leave a sticky film on the outside of the cookware that is impossible to remove.)
3. Place the pan in the oven on the middle rack and allow it to bake for 15 minutes.
4. Remove the pan and pour out any excess grease or lard.
5. Put the pan back into the oven and bake for another two hours.
6. Repeat as needed

Many cast iron enthusiasts will swear upon repeating the seasoning process several times before ever using the cookware the first time. Each time you season the cookware, the seasoning bond becomes stronger. Many people will recommend that the first few times the cookware is used it should be used to cook greasy foods (bacon, fatty meats, etc.) to again strengthen the seasoning bond.

Re-seasoning Cookware

If you find that you seasoned the pan improperly the first time, or if food starts to stick to the pan after a period of time in use, you may want to re-season the cookware.

1. Wash the cookware thoroughly with a steel wool pad (doing this while the pan is warm and still safe to touch is best).
2. Make sure the pan is fully dry (use a towel if needed).
3. Follow the seasoning steps above to re-season the pan.

Cleaning Your Cast Iron Cookware

To make your cookware last the test of time, be sure to take proper care of it. Remember the creed of every enthusiast of cast iron - no soap and no steel wool. Soap and steel wool will cause a breakdown in the seasoning bond and should not be used to clean your cookware on a regular basis. If you're baffled at this moment, have no fear. Cleaning cast iron cookware is a breeze.

1. You'll need to rinse your cookware while it is still hot. If food is stuck to it, then scrape the pan or pot as needed.

That's it! Remember not to store food in your cast iron cookware because it may attach a metallic flavor to the food. In addition, store your pans with the lids off to prevent moisture from accumulating and rusting from occurring.

Now that you know the ins and outs to cast iron cookware, you can start creating your own family heirloom - as well as some great food!

About the author:
Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Cooking Schools for those wishing to enter the trade.

Chinese Food

2008-01-06T08:31:00.000+08:00

Chinese Food
by: Marci Crane

now holds a popular place among the entire population of the world. You can find a Chinese restaurant in every major city and in many smaller areas of the world as well. Why is Chinese food so popular? Is Chinese food healthy? What is the history of Chinese food?

The History of Chinese Food

The history of Chinese food1 is an interesting one. Unlike many cultures the Chinese believe that the preparation of food is an art and not simply a craft. The art of cooking Chinese food can include dishes and food preparation techniques which are difficult to develop and may require the expertise of a chef with lots of experience. One such technique is noodle pulling (scroll down to the bottom of the page to learn more about this technique). Noodle pulling requires skill and lots of practice and results in a delicious noodle dish. This article will refer to noodle pulling later on, but for now, let’s go back to the history of Chinese food.

Chinese food and the way it is prepared is very much influenced by the two major philosophies, which influence the entire Chinese culture. These dominant philosophies are Confucianism and Taoism. Both have these philosophies have influenced the way that the Chinese people cook and the way that they enjoy their food..

Confucianism and Chinese Cuisine

Confucius was the man behind the Confucianism beliefs. Among many other standards Confucius established standards for proper table etiquette and for the appearance and taste of Chinese food. One of the standards set by Confucius (you might have noticed this at an authentic Chinese restaurant) is that food must be cut into small bite size pieces before serving the dish. This is a custom that is definitely unique to the Chinese culture.

Knives at the dinner table are also considered to be a sign of very poor taste by those who embrace Confucianism beliefs. The standards of quality and taste that Confucius recommended required the perfect blend of ingredients, herbs and condiments--a blend which would result in the perfect combination of flavor. Confucius also emphasized the importance of the texture and color of a dish, and taught that food must be prepared and eaten with harmony. Interestingly enough, Confucius was also of the opinion that an excellent cook must first make an excellent matchmaker.

Taoism and Chinese Cuisine

Those who follow the Taoism beliefs focus on the health benefits of particular foods vs. the presentation of the same. Taoists search for foods that will increase their health and longevity. They search for foods that have healing powers. Many times these benefits were often referred to as ‘life giving powers’. For instance, the Chinese found that ginger, which can be considered to be a garnish or a condiment was found to be a remedy for upset stomachs or a remedy for colds.

Is Chinese Food Healthy?

Chinese food, when authentic is probably the healthiest food in the world. Some restaurants, which are not authentic, prepare their menu with highly saturated fats or with meats that contain unhealthy amounts of animal fat. These Chinese restaurants are not recommended and they are both neither authentic nor healthy.

Good Chinese food however, is prepared and cooked with poly-unsaturated oils. Authentic Chinese food does not require the use of milk-fat ingredients such as cream, butter or cheese. Meat is used, but not in abundance, which makes it easy for those who love authentic Chinese food to avoid high levels of animal fat. Many believe that authentic Chinese food is really the ideal diet.

Chinese Restaurants in Every Part of the Nation

Whether it is in a Tennessee Chinese Restaurant to a New York Chinese restaurant you are going to find culinary dishes that are both healthy and delicious. Savor the flavor with Chinese food!

1 The majority of the information found in this article can be referenced at the following website: http://asiarecipe.com/chicookinghistory.html

About the author:
To find out more information in regards to delicious Chinese food, or noodle pulling in Tennessee, visit http://royalpandarestaurant.samsbiz.com/page/18jcr/Home.html

Garlic: A Quick Guide

2008-01-01T23:36:00.000+08:00

Garlic: A Quick Guide
by: Tim Sousa

Garlic, there's nothing like the smell of garlic. It's great in soups and sauces, roasted with meats or on it's own, and it's wonderful mixed with butter and slathered on bread and then baked.

The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.

When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose it's taste.

To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right off.

The strong flavor and odor of garlic come from sulfur compounds within the cells. The more cells that are broken, the stronger the flavor of the garlic will be. For the mildest flavor, just use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste.

Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it's cooked. If using in a sauce, it can be sweated or sauteed. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. To sautee garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter.

Roasting the garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself.

To roast the garlic, take a whole head of garlic, and remove the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. Remove the garlic and let it cool. When cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roasted garlic is great mixed with cheese or potatoes, or on it's own.

Don't be afraid to use garlic in your cooking. Garlic is flavorful, and healthful, and of course, it will keep those pesky vampires away.

About the author:
Tim Sousa is the webmaster for http://www.classy-cooking.com an online directory of free recipes.

Create a Family Heirloom Cookbook

2007-12-23T10:03:00.000+08:00

Create a Family Heirloom Cookbook
by: ARA

(ARA) - Almost every family has a treasured recipe, handed down through generations, that is not only beloved because it’s delicious, but because it evokes memories of favorite family get-togethers.

A family heirloom recipe book is a wonderful way to combine favorite dishes and family folklore. According to Cheryl Wolf, a performance artist and graphic design instructor at The New England Institute of Art, "Family recipes are a valuable resource for a family history. I have built an entire performance around my family's recipes and the stories they evoke! "Breaking bread" together is life-affirming. What better way to reach back and bring personal history to the present?"

Wolf adds, “A family recipe is also a family history, and can be a wonderful work of folk art.” For example, she says, take the opportunity to not only write down family recipes for generations to come, but include famous family stories (every family has them), photos and memorabilia as well.

But how to turn family culinary gems into actual recipes? Chef Peter Adams of the Illinois Institute of Art-Chicago has a few tips: “Start with a family letter, asking everyone to send back one or more of their ‘specialties’ by a particular date. Ask those who can to reply by email so you can cut and paste recipes right into your final document.”

If you have a relative who never writes down recipes (it seems like all the best recipes are never written down), but rather cooks by "a dash of this, a little bit of that,” consider having someone in your family be the “helper,” and prepare the dish along with them. Adams suggests the “helper” measure, guesstimate, and generally keep track of how the dish is prepared, including cooking times and temperatures. The “helper” should also be sure to ask about consistency, color, texture and doneness. According to Adams, “This last bit of information is always the most important part of passing along a recipe.” Once you have a written recipe, prepare it again according to the directions, and adjust the recipe as necessary to get as close as possible to the original.

When you’re asking for recipes, provide everyone with a similar format. For example, ask family members to list the ingredients to be used in order, together with the quantities. Lay out the steps that are needed in order to make the item, and always add little comments about what to look for as the dish is prepared, and when it is done. It can be a lot of work, especially with recipes that were never written down. But, says Adams, ultimately it’s worth it because you’ll be saving an important -- and delicious bit of your family’s history.

Once you have the recipes, you’ll want to create a look for your cookbook that reflects your family. A simple way to do this, says Meryl Epstein of The Art Institute of Phoenix, is to include family mementos or old photos, along with the recipes. A simple way to share one-of-a-kind memorabilia is to take them to a local copy center and make color copies.

“You can use the color copies you make as background, and print a recipe over the photo, or have the recipe on one page, and a photo on the facing page. You can also create a collage using items such as blue ribbons (won for a cooking), tickets stubs or airplane tickets from a favorite trip that produced a great recipe,” says Epstein.

For text, use simple fonts like Times Roman or Arial so that they are easy to read for all ages. Save decorative fonts for recipe titles or chapter headings. Consider creating a box -- with shading and borders -- for the recipe itself so that there is enough contrast between the recipe and any background artwork you use.

Epstein suggests writing an introduction about the cookbook, its organization and how family responded to the project. Be sure to date the book and have a table of contents so family and friends can easily find a favorite recipe. Here are a few of her suggestions for organizing recipes:

* by category, for example, appetizers, soups, salads, entrees and desserts

* by family, for example, grandmother, aunt and uncle, or cousin recipes

* by holiday, for example, favorite dishes for the 4th of July, Thanksgiving or Labor Day

To keep recipes easy to read and clean, consider putting them in plastic sleeves (available in craft and office supply stores) and then in 3-ring binders. Says Epstein, “This way, you can add a new recipe every year.”

Courtesy of ARA Content

About the author:
Courtesy of ARA Content

After the latest help relating to cooking recipes

2007-12-18T15:38:00.000+08:00

After the latest help relating to cooking recipes.
by: Tom

When you are after top-quality advice about cooking recipes, you'll find it easier said than done separating value packed information from ill-equiped cooking recipes submissions and support so it is sensible to know how to moderate the information you are offered.

Find cooking recipes
Your relevant result is a click away!

Here are several guidelines which we sincerely believe you should use when you're searching for information about cooking recipes. Hold in mind the advice we tender is only pertinent to internet help on cooking recipes. We can't give you any guidance or tips for researching in 'real world' situations.

cooking recipes in the Free Online Encyclopedia
Read about cooking recipes in the free online encyclopedia and dictionary. Over 600,000 articles on any topic and completely free access to the entire content.

A good hint to follow when you are presented with help or advice about a cooking recipes web would be to determine who owns the site. This may show you who owns the site cooking recipes credibility The easiest way to reveal who owns the cooking recipes site is to look for the 'about' page.

All reputable sites providing information about cooking recipes, will almost certainly provide an 'about' or 'contact' page which will record the owner's details. The details should disclose some indication about the website owner's expertise. You can then make a judgement about the vendor's insight and appreciation, to give recommendations about cooking recipes.

--------------------------------------------------------------------------------
About the author:

Tracey Mane is the webmaster for http://www.cooking-recipes.info

Cookware what you need and what you don’t !

2007-12-12T00:17:00.000+08:00

Cookware what you need and what you don’t !
by: mark Brading

Cookware is always a rather contentious subject. I have seen chefs turn up to even the simplest of cooking jobs carrying more than it would take to maintain your average oil tanker (though maybe this is not the best use for your cookware), when all that was really needed was a knife and something to sharpen it with.
So what are the real ”cookware essentials”, the things that you really can’t do without? Well surprisingly you actually need only a very small amount of things to get you going. Probably considerably less than you have already.

All the cookware you actually need is a good knife, a means of sharpening it, a chopping board and a couple of pans.You may prefer a bit more cookware but you can cook with just that.

Don’t get me wrong, I’m as partial to a kitchen full of mixers, blenders, electrical appliances and assorted useful, and otherwise, gadgets as the next person.
But although good quality cheap cookware ( yes it is possible )like grinders and blenders give you a lot more scope there are plenty of things that you can cook without them, but a good knife, or three, is absolutely essential.

The first and most essential piece of cookware you need is a cooks knife, thats as large as you feel comfortable with, an 8 inch knife with a blade that curves slightly to allow a rocking motion is a good start, then a smaller knife, about 4 inches, for cutting small vegetables and a carving knife.

If you buy one about 10 inches long it can also double as a bread knife. Although there is no point buying extra knifes just to line the pockets of the large kitchen eequipment manufacturers. A set can actually be quite good value and give you more for a similar amount of money. But check carefully what is in the set first.
If you cannot find a set with what you think will be useful to you, don’t buy it. Many sets come with extras like a case or wooden knife block but try to see past the free gifts. Its much better to have a few good knives in your drawer than a fancy polished beech wood block with fifteen designer knives, fourteen of which you never use, and one that is not the right shape for your hand and gives you blisters.
I have a small, not very expensive set of French Sabatiers that are comfortable but not as posh looking as some of the more fashionable makes like the Japanese globals which I find too light which makes chopping a lot of veg for example much harder work.

If you learn how to use them properly then steel or grinding stone is a good way to keep your knives sharp otherwise there are a good choice of proprietary sharpeners that keep the knife at the right angle while you pull it through the sharpener. Pans also need to be good quality, nothing over the top, no need to spend a fortune. Just make sure they are of a good solid construction.

This promotes good even heat distribution and helps to prevent things burning. Stainless steel is a good option. A good wok on the other hand should be made of a thin light steel and cost very little, but always check that it has a good well-fixed wooden handle. The best place to buy this most useful of pans is (perhaps unsurprisingly) usually the local Chinese supermarket. A good chopping board is another necessity though two are better than one as this helps to prevent cross contamination if you designate one for uncooked meats/fish etc.and another for things like fruit and salads.

No matter how much you think you will always be careful and wash them between uses this is the best single way to prevent contamination between foods. Mixers can be useful if you intend doing a lot of baking. But unless you make bread on a regular basis (always a good idea), then buying a simple, good quality hand held mixer rather than a heavy stand alone version could save you a couple of hundred dollars in as well as a lot of space on your worktop.

A blender is always useful for soups and the occasional smoothie, and a grinder will give you a lot more options in your use of nuts etc.and will also provide a constant supply of fresh coffee for the more manic cook. A good way to combine the functions of all three is to buy a food processor.

A good quality machine such as a Moulinex or Robot coupe will save space and allow you to buy a much better processor than if you bought there items separately. There is an almost unending list of kitchen equipment that you could buy (if in doubt walk into your local cookery shop and ask the owner what he thinks you need!), but make sure you get the essential good quality cookware right and it will make your cooking easier and more enjoyable.

About the author:
"http://nearlyhealthy.com" is a new quality easy recipe, cookery tips and information site, for great tasting food that is also easy to cook. Cooking should be a joy not a chore. Using the best ingredients and keeping it simple means your food tastes good with the minimum of fuss. . Cookery book reviews, we choose the best in current and classic recipe books and food travel writers. Also product and good food suppliers.
Need to know the best food processor we take the time to choose so you don't have to. Need to know where to find the best organic pork? We bring you the best suppliers and information.
We have started small but will add more and more content over the coming weeks so do keep checking back. We look forward to seeing you and listening to your comments and feedback.
http://www.nearlyhealthy.com

Cooking Aprons: An Overview

2007-12-02T23:07:00.000+08:00

Cooking Aprons: An Overview -
by: Thomas Morva

We all take notice of the chefs in our favorite restaurant, at one point or another. We recognize them by their signature hats and chef aprons. Chefs have used cooking aprons for a countless number of years. Not only is it the attire-of-choice at many high-end restaurants, chef aprons are a functional accessory to their wardrobe.

Chefs wear cooking aprons for several reasons. One reason is that they are dealing with a variety of food ingredients for many hours each day. They have to have a means of keeping their clothing free from dirt, stains and odors. They also need pockets to carry utensils from one part of the kitchen to another. Chef aprons serve a variety of purposes and most of us will admit that chefs wearing cooking aprons have a more professional look.

Men and women have worn kitchen aprons for centuries. Traditionally, women have been the primary homemakers in a family. Although times have certainly changed and things are not as cut-and-dry as they were before, the same tends to hold true. Kitchen aprons have been an important piece of attire in women's history. The use of cooking aprons likely precedes that of written history with several scholars noting the use of aprons even in the time of Adam and Eve.

Kitchen aprons, or cooking aprons, have been worn to protect clothing from dirt, grime and smelly odors. They serve as a towel to dry freshly scrubbed hands. The pockets of kitchen aprons have been a wonderful tool for carrying utensils, kindling wood or even an occasional treat for a child. It is simply amazing to consider the long and rich history of cooking aprons and how they have changed along with societal standards. Today’s kitchen aprons still serve the same functional purposes but tend to come in a larger variety of styles, colors and with catchy one-liners.

About the author:
Aprons Info provides detailed information about various types of aprons, including humorous, personalized, child, cooking, and lead aprons, as well as apron sinks, and more. Aprons Info is affiliated with Original Content.

Converting a Stovetop Recipe to a Crockpot Recipe

2007-11-30T19:50:00.000+08:00

Converting a Stovetop Recipe to a Crockpot Recipe
by: tony buel

Crockpots vary but the low setting is typically around 100 degrees and its high setting is around 300 degrees.

Knowing this, it is fairly easy to convert most recipes for use in your slow cooker. Some adjusments to cooking times will be a judgement call on your part, but some simple guidelines should help. Just follow a few simple rules and you're on your way.

You should decrease the liquid since it does not boil away in a crockpot.

Add cheeses and other milk product towards the end of your cooking since they tend to break down if they are cooked for too long.

Brown any ground beef before adding to the crockpot. It will taste better and have better texture this way.

Add rice and noodles at the end of your cooking as well. They will turn mushy if they are cooked too long. You can cook these separately and then combine them when it's time to serve.

Add your spices at the end.

If a stovetop recipe calls for 15-30 minutes, the crockpot should cook it for 1 1/2 - 2 1/2 hrs at a high temperature and 4 - 8 hours at its low temperature setting.

If a stovetop recipe calls for 35-45 minutes, the crockpot should cook it for 3-4 hrs at a high temperature setting and 6 - 10 hours at its low temperature setting.

If a stovetop recipe calls for 50 min to 3 hours, the crockpot should cook it for 4 - 6 hrs at a high temperature setting and 8 - 16 hours at its low temperature setting.

Following these guidelines will allow you to be able to convert a stovetop recipe to its delicious slow cooking counterpart!

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About the author:

Tony's website www.my-crockpot-recipesprovides hundreds of delicious and easy to make crockpot recipes

Affordable Gourmet-style Recipes

2007-11-25T01:44:00.001+08:00

Affordable Gourmet-style Recipes
by: ARA

(ARA) - Looking for recipe ideas that are easy to follow, inexpensive and relatively guilt-free too? Try incorporating an American household favorite -- canned tuna!

For something a little different that promises to please guests and family, Bumble Bee provides some delightful, recipe ideas made with canned tuna’s new gold label Prime Fillet. Keep this gourmet quality solid white albacore tuna ready in the pantry for parties, unexpected guests or family get-togethers. Then, whip up an affordable gourmet-style meal that will have your guests convinced you’ve prepared something truly elaborate and extravagant. As an added bonus, they will enjoy canapés or entrées that are delectable, but without those serious calories.

Specially developed by two of California’s leading chefs, here are recipes that demonstrate how canned tuna is no ordinary ingredient.

* Mediterranean-Style Rigatoni Pasta with Prime Fillet Albacore

Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister A’s, San Diego

This simple and flavorful pasta dish with a Mediterranean flair is ideal whether sitting down to dinner with the family or celebrating with guests. Chef Fabrice suggests complementing this with a glass of 2001 Spottswood Napa Valley Sauvignon Blanc. Serves 4.

Ingredients:

1/2 cup of extra virgin olive oil

4 ounces unsalted butter

1 large sweet onion, cut into 1/4-inch dice

2 red bell peppers, deseeded and cut into 1/4-inch dice

1 vine ripe tomato, diced

5 cloves of garlic, minced

A sprig of rosemary

Sea salt and freshly ground pepper

1/2 cup dry white wine

1 small jar of Spanish olives (green olives stuffed with pimientos), drained

2 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained

1/2 pound rigatoni pasta

1 tablespoon thinly sliced chives

Dry aged parmesan, grated

Pinch of crushed red hot pepper flakes (optional)

Directions: Bring water to boil in a large pot according to package directions in preparation for cooking the rigatoni pasta. Heat 2/3 of the olive oil and 4 ounces of unsalted butter in a large sauté pan over medium-high heat until nearly hot but not smoking. Add diced onions and cook for approximately 5 minutes until soft. Add diced red bell peppers, reducing to low-medium heat and cook until peppers are soft. Add diced tomato, minced garlic and 1/3 teaspoon of rosemary sprig leaves. Season with sea salt and freshly ground pepper.

Cover and cook over low heat for another 10 minutes. Add 1/2 cup of dry white wine and simmer for 5 minutes. Then, add drained whole olives and Bumble Bee Prime Fillet tuna in solid pieces to sautéed mixture. Cover and cook until tuna is heated through (approximately 3 to 5 minutes).

Cook the rigatoni pasta in a large pot of boiling salted water according to the package directions or until al dente. Drain the pasta in a colander, leaving behind a little moisture. Toss the pasta, tuna sauce and water, then place in a serving dish or on individual plates. Drizzle remaining olive oil over the top and garnish with thinly sliced chives and grated dry aged parmesan. Top with a pinch of crushed red hot pepper flakes, if you prefer a little more bite.

* Delicate, Festive Albacore Tuna Canape

Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister A’s, San Diego

An easy-to-follow, elegant-style canapé for entertaining guests or just treating yourself to a unique way of serving up albacore tuna! Serves 6 to 8.

Ingredients:

1 6-ounce can of Bumble Bee Prime Fillet Solid White Albacore, drained

2 finely diced shallots

1 tablespoon chives, thinly sliced

1 soup spoon crème fraiche

Sea salt and freshly ground pepper to taste

Sourdough bread (optional)

3 ounces of comté cheese or aged white cheddar, sliced thinly

Extra crème fraiche for garnish (optional)

1/2 ounce domestic caviar (optional)

Chervil sprigs (optional)

Directions: Mix together Prime Fillet tuna, shallots, chives, crème fraiche, and salt and pepper. Spoon mixture onto toasted triangles of sourdough bread or into Chinese ceramic serving spoons. Top each serving mixture with a slice of cheese and place in a pre-heated oven (300 degrees) until cheese begins to melt -- approximately 3 minutes. Remove toasties or Chinese spoons from the oven and top individually with a dot of crème fraiche, and then a dot of caviar (optional). Finish with a sprig of chervil to garnish.

* Prime Fillet Albacore Tuna and Potato Casserole

Recipe by Chef Gerald Hirigoyen, owner and executive chef, Piperade and Fringale Restaurants, San Francisco

Recognized in Food & Wine magazine’s 2003 Top Ten Best New Wine Lists, Chef Gerald suggests complementing this entrée with a glass of 2001 Turnbull Napa Valley Sauvignon Blanc. Serves 4.

Ingredients:

1/2 cup olive oil

2 large onions, thinly sliced

4 medium Anaheim chilies, seeded and thinly sliced

2 bay leaves

8 garlic cloves, peeled and thinly sliced

2 pounds Yukon Gold potatoes, quartered

1 cup dry white wine

3 cups vegetable stock or canned vegetable broth

6 to 8 saffron threads

1 tablespoon kosher salt

1/2 teaspoon ground white pepper

1 mild dried chili pepper

4 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained

3 tablespoons chopped fresh parsley

Pinch of piment d’Espelette (Basque chili pepper) or mild cayenne powder

Directions: Warm 1/2 cup olive oil in a large casserole over high heat. Add onions, Anaheim chilies, bay leaves, and garlic and sauté for 10 minutes. Add the potatoes, wine, vegetable stock, and saffron. Bring to a boil, cover, and reduce heat to medium. Add salt, pepper, and dried chili pepper, and cook until the potatoes are tender, about 15 minutes. Add the tuna and sauté for 2 to 3 minutes, or until warmed through. Stir only occasionally to avoid breaking apart the fish. Season with salt and pepper to taste. Discard the bay leaves before serving. Serve in shallow soup bowls, and sprinkle with the parsley and piment d’Espelette.

Look for Bumble Bee Prime Fillet’s upside-down gold can in most supermarkets nationwide. For more information on Bumble Bee, visit www.bumblebee.com.

Courtesy of ARA Content

About the author:
Courtesy of ARA Content

Choosing Foods For Your Special Event

2007-11-20T11:05:00.000+08:00

Choosing Foods For Your Special Event
by: Sintilia Miecevole

Choosing the right menu for a special event can be just as important as choosing a location. Food can communicate a theme, convey a feeling or set the mood of an entire night. If you are planning a high-class extravaganza, hot dogs and beer might not be appropriate. However, they might be the perfect choice for a birthday party at the lake. Taking great care in planning a menu shows your guests how much you appreciate them, and a great meal can help make a special day even more memorable.

If you are planning a birthday party for your child, an interactive meal can be a fun activity for your guests. Rather than slaving away in the kitchen all day or spending countless dollars ordering pizzas, you can save time and money by letting the guests make their own special creations. One fun idea is to prepare a multitude of toppings and let the children make their own bagel or English muffin pizzas. They will have a blast piling on strange combinations of toppings, and they will enjoy feeling like grown-ups in the kitchen.

For a more formal occasion like a holiday party, finger foods can be great for mingling guests, and they can be great topics of conversation. The obligatory finger sandwich can be spiced up by adding your own special pesto or cheese spread to an already tried and true recipe. Experiment with different ingredients in the weeks prior to the party, and test them out on your family. You will know when you get the reaction you are looking for, and you might end up spending much of the party writing down your recipe for your guests.

Planning a menu for a wedding can be quite stressful, especially when you are not sure exactly how many guests will be attending. The rule of thumb is that too much is better than not enough, even if it means having a lot of food left over at the end of the night. You can choose to have a buffet-style dinner, or you can have a set menu for your guests. It is important to consider your guests with special dietary needs. You should have vegetarian and low-sodium alternatives to your main courses, and you should have a heart-healthy menu for those who must avoid foods with high fat contents.

Before attempting a large-scale meal, you should make all of the dishes several times to perfect your recipes. Your goal is to have guests asking for more even after it all runs out. Test your creations on a variety of people and make adjustments according to their suggestions. When cooking food from your own recipes, it is important to remember the details of what you did every time you make it. That way you will know what went wrong when something turns out horrible, and more importantly what went right when you receive raving reviews.

Planning portions is the most important part of catering your own party. Though most recipes tell you how many people they will feed, it is best to err on the side of caution. If a recipe feeds eight, you might want to count it as six or seven, depending on how many guests you expect. Plan that half of your guests will want to go back for seconds. If you know that one dish will be a favorite, be sure to make extra. Though the green beans may be the healthier option, you can usually bet that the cheesecake will go a lot quicker. Keep in mind that the greater the variety, the more people you will please, so even if you are a steamed vegetable lover, you should probably prepare some beefy options for your less than health conscious guests.

About the author:
Sintilia Miecevole's resourceful and most interesting site http://www.fufood.com provides you with all kinds of food information such as cooking sites, great recipes, meal ideas, catering, nutrition, gifts, organic, cooking advice and much more. Be sure to visit http://www.fufood.com and enjoy the best of food!

Cake Pans

2007-11-18T22:34:00.000+08:00

Cake Pans
by: Zorana Durkovic

Cake pans….the secret behind every successful cake. My husband tells me that if I am the most luscious cake of his life. Well, who am I to disagree with him as long as he is happy being my cake pan?

When we were shopping for our wedding decorations, wedding dresses and wedding cakes, we gave a decent thought to the wedding cake pans. I would suggest that whenever you go for it chose one which has money back guarantee and warrantees. A one stop cake shop online or a retail cake shop will have the best deals in cake pans, with interesting varieties put to effect.

We had to choose from a lot of cake pans. Look at the variety we had with respect to the wedding cake pans. We finally chose an aluminum cake pan for long lasting baking performance. If you want to know the size it was 11 3/4 x 11 3/4 x 2 in. deep. It could be used for a lot of things like casseroles, desserts etc. We baked the wedding cake traditionally courtesy our family chef, from the same wedding cake pan.

Of course on our wedding Mr. Gillian, (my nephew’s friend; he loves cakes a lot and believes that cake pans are more important than cakes) gifted us with a wedding cake pan. It plays a stellar role in the kitchen. It has a smart design and it is non sticky as well. It has a double coating and does not make the food messy. You should check out the long handles for lifting the can without causing any discomfort.

I have been intrigued by the subject of wedding cake pans. I recommend most of my friends and people I know to check out the best deals on the web for them. It contains exhaustive information and comparative features of every cake can, that in the end you will feel ‘baked’ enough. But seriously speaking, I have used some of them, and so has my chef. Our experiences say that we should go for one which is durable, versatile and is easy on your cooking.

Check out the words from my chef’s mouth: If your wedding cake is what it is, it is because of your wedding cake pan.

About the author:
If you would like to see hundreds of wedding cake pictures, read some more tips or find cake supply visit me at
www.cakechannel.com

American Fast Food Restaurants

2007-11-16T14:58:00.000+08:00

American Fast Food Restaurants
by: Mark Woodcock

As a staple of life our need to eat has developed from a basic form of simply feeding our bodies with the fuel it requires, to a complicated art of presentation and taste combined with our intrinsic need to experiment with everything we see, touch, smell and of course taste.

The ever-increasing divergence of foods that is now available to us at our local stores and eating-places only help to confuse and tantalise us into new culinary experiments and delights.

From the sandwich shop to the award winning restaurants, we can always find a place that prepares and sells the food we want at a reasonable price, although cooking or preparing food for ourselves may be a cheaper or healthier option it never seems to taste the same as our local restaurant. Most people that have cooked their own versions and varieties of local, Chinese, Indian or other international cuisine believes it does not have the same taste or texture and will often opt for a more authentic meal from their local restaurant or take away.

Cooking at home has become less of a choice and more of a chore. With the large amount of ready meals available, the option of spending time in the kitchen becomes less and less appealing. People are spending more of their time and money in the world of fast foods and restaurants. Although some believe this to be a bad thing it has fuelled a new market in available meals that are only a phone call away. As long as the health and hygiene departments vet these establishments and our choices are varied, of good quality and healthy their use can be a good alternative to cooking our own meals.

With the onset of fast foods and the quick cook and ready cooked meals available along with the ever increasing choice of world cuisine, the enjoyment of these different foods have opened new options to the consumer within the food market.

In today's busy world where leisure time has become more and more important, the less time spent working and preparing to eat allows us more available time for our pursuit of our leisure activities.

People who do not have the ability, time or will to cook at home now only have to pick up the phone book or click on the Internet in order to find their local restaurant or fast food retailer that will be more than happy to deliver the freshly prepared hot food ready to eat straight to their door with minimum fuss.

Although the fast food retailers compete with each other fiercely, using their special offers and cheaper and healthier alternatives to entice us to their premises, the main stay of traditional restaurants still hold an important part in our lives.

Even though these places are vastly out numbered by the fast food industry, we still enjoy sitting down in the nice comfortable and pleasant surroundings of a restaurant and dining on good quality food at a leisurely pace, leaving behind the hustle and bustle of daily life and the fast food rush.

Traditional restaurants will always offer us that pleasant alternative to eating at home, ordering take out from our local fast food dispenser or visiting their drive through or small busy café style restaurants. Not forgetting those special occasions or romantic rendezvous, these still command the need for that quiet stylish quality restaurant where we know that the food wine and service will always be excellent and the experience wonderful and charming.

About the author:
Learn the essential information for picking the right restaurant at New York Restaurants

Choosing Foods For Your Special Event

2007-11-11T21:53:00.000+08:00

4 Reasons To Grocery Shop Online

2007-05-18T20:50:00.000+08:00

4 Reasons To Grocery Shop Online
by: Stacy Freund

1- Convenient

-It’s convenient for people who may find it time consuming to do a weekly grocery shop or for people who have difficulty in making it to the grocery store.
-The following groups of people may fall into these categories; working parents, busy singles, seniors, students, the disabled, people without transportation.

2- Fast and easy

-With many of the online grocery stores you are able to schedule your deliveries to work with your schedule.
-You’re able to order groceries anywhere you have access to the internet whether that be home, school or work.
-To make it even easier your shopping history is recorded on your account to make your reordering a breeze.

3- Cheaper

-Save time & money on gas and wear and tear on your car, not to mention checkout line ups, trying to find parking and traffic to and from the store.
-Take advantage of extra savings with online promotions and coupons.
-Your club card discounts are still in affect when shopping online.
-You’ll find they offer very reasonable delivery costs, if not free.

4- Safe and secure

-Feel comfortable ordering from well established grocery stores knowing you’ll have the guarantee of groceries delivered with care.
-Privacy and security precautions are taken when ordering from well established grocery stores.
-Helpful and courteous customer service is generally available through toll free numbers.
-Groceries are delivered to your door step by friendly and reliable drivers.

For further information regarding online grocery shopping and much more please visit www.easy-free-online-recipes.com.

About the author:
www.easy-free-online-recipes.comis a webpage focusing on recipes, online grocery shopping and fulfilling the publics cooking and kitchen requests.

3 Non-Traditional Ways to Prepare Your Holiday Turkey

2007-05-18T20:47:00.000+08:00

3 Non-Traditional Ways to Prepare Your Holiday Turkey
by: Chef Phronc

Deep-Fryed Turkey

3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion

In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill
over.

***** Side Note *****

How to determine the amount of oil you need:

The easiest way I've found to determine the amount of oil you need is to place the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and allow to drain, pat dry with paper towels as well. Make note of the level of water in the fryer. Discard water and dry throughly. Fill frying vessel with oil to the level as noted above. This should help in preventing hot oil spill overs.

***** End Side Note *****

Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F.

Finish draining turkey on the prepared platter.

Grilled Whole Turkey

12 pounds whole turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1/2 teaspoon chopped parsley
1 teaspoon paprika

Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before carving.

Smoked Turkey

1 turkey 8 to 22 lbs., fresh or completely thawed
Sweet Pickle Brine (recipe to follow)
Maple syrup

Sweet Pickle Brine:

1 gal. water
2 1/2 cups salt, rock, pickling or canning salts are recommened
1/3 cup of light brown sugar
1 tablespoon Lquid garlic
1 oz. pickling spices

Mix well. You may need to adjust the amounts depending on the size of your bird. This recipe should suit you fine for an 8 to 12 lb. turkey.

Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule,
8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4 days, 17 to 22 lb. bird 5 days. Remove from brine; rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours.

Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking. Position turkey on cooking grill. Smoke cook until done.

The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey (the breast) the internal temperature should read 180 degrees F.

Smoking food is more an art than a science; this recipe is not intended for the novice. Allot of factors go into determining the cooking time for a particular food when smoking.

Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish.

About the author:
Frank Flohr (aka Chef Phronc) is passionate about cooking. Frank serves up a full plater of cooking tips, recipes and culimary information on his blog at http://www.recipecorral.com/blogUnleash the hidden "Chef" inside you!

3 Methods For Perfectly Melted Chocolate

2007-05-18T20:38:00.000+08:00

3 Methods For Perfectly Melted Chocolate
by: Lee Dobbins

Melting chocolate for baking is an exacting task, if not done perfectly you can end up with a burned or grainy mess and ruin whatever you are baking. Below are 3 methods for melting chocolate, each can be successful in it’s own way and you need only pick a method that works for you and get cooking!

In The Oven

Chocolate can be melted in the oven quite easily but you will need to be very diligent about watching it. It’s easy to get caught up in your other baking chores and not realize that you have overheated it until it is too late. To melt chocolate in the oven, heat the oven to 110 degrees. Chop the chocolate and place in a dish inside the oven. Keep the door open and check regularly. It will take about an hour to melt thoroughly.

Double Boiler Method

This tried and true method uses two pots or a special double boiler pot. The bottom pot has about an inch of water in it and the top pot is a bit smaller and rests on the bottom pot. The water should be heated to just below a simmer. Chop the chocolate and put it in the top pot. The chocolate should be stirred until melted and you must be very careful not to get any water mixed in with the chocolate as this will make it grainy.

Microwave

Using the microwave to melt chocolate can be the fastest but also the most disastrous method as a couple of seconds of overheating can ruin the chocolate. Chop the chocolate and put it in a microwave safe bowl. Heat on 50% for 1 to 4 minutes - the amount of time needed will depend on the amount of chocolate you are melting so you will have to watch the chocolate the whole time. When you see that it is turning shiny and before it is fully melted, remove it from the oven and stir until it melts fully.

About the author:
Lee Dobbins is editor of www.online-gourmet-foods.com where you can learn more about gourmet food and find out more about gourmet chocolate.