Cooking,Food,Cake and Kitchen Stories

Prime Fillet Albacore and Potato stale

2010-04-13T22:02:00.000-07:00

Prime Fillet Albacore and Potato stale

Recorded in 2003 Top Ten Food & Wine Magazine's Best New Wine Lists, Chef Gerald suggests this dish complete with a glass of 2001 Napa Valley Sauvignon Blanc Turnbull. Serves 4.

Material:
1 / 2 cup olive
2 large onions, thinly sliced
4 medium Anaheim peppers, seeded and thinly sliced
2 bay leaves
8 cloves garlic, peeled and thinly sliced
2 pounds Yukon Gold potatoes, four
1 cup dry white wine
3 cups broth or canned vegetable broth

6-8 saffron
1 tablespoon sea salt
1 / 2 teaspoon white pepper
1 mild dried chili pepper
4 6 cans of Bumble Bee Prime Fillet Albacore solid white, drained
3 tablespoons chopped fresh parsley

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

Directions: warm olive oil 1 / 2 cups in a large skillet over high heat. Add onions, peppers, Anaheim, bay leaf and garlic and bake for 10 minutes. Add potatoes, wine, vegetable broth and saffron. Bring to a boil, cover and heat to medium. Add salt, pepper and dried chili pepper, and cook until the potatoes are tender, about 15 minutes. Add tuna and stir fry 2 to 3 minutes or until hot. Stir occasionally to avoid a mess of fish. Season with salt and pepper to taste. Discard bay leaf before serving. Serve in shallow soup bowls and sprinkle with parsley and piment d'Espelette.

Source : www.bumblebee.com

Canapes Festive Albacore

2010-04-13T21:56:00.000-07:00

Smooth, canapes Festive Albacore

Is soft, elegant style canapés for entertaining guests or just treat yourself to a unique way to serve until the Albacore tuna! For 6 to 8.

Material:

1 6-ounce can of Bumble Bee Prime Fillet Albacore solid white, drained
2 red onion diced
1 tablespoon green onion, thinly sliced
1 tablespoon creme fraiche
Fresh sea salt and pepper to taste
Wheat bread (optional)
3 our old cheddar cheese, Comté or white, thinly sliced
Extra crème fraiche for garnish (optional)
1 / 2 ounce domestic caviar (optional)

Chervil stalks (optional)

Directions: Mix Prime Fillet tuna, shallots, chives, creme fraiche, salt and pepper. Spoon the mixture into whole wheat bread or toast triangles into Chinese ceramic serving spoons. Top each serving with a slice of cheese mixture and place in a preheated oven (300 degrees) until the cheese started to melt - approximately 3 minutes. Remove toasties or Chinese spoons from the oven and top individually with a dollop of creme fraiche and caviar point (optional). Garnish with a celery stalk for garnish.

Source : www.bumblebee.com

Affordable Gourmet Recipes

2010-04-13T21:52:00.000-07:00

Mediterranean Style Rigatoni Pasta with Prime Fillet Albacore

This simple pasta dish flavored with Mediterranean style and is the ideal place to sit to eat with the family or celebrating with guests. Chief cook Fabrice suggests complementing this with a glass of 2001 Napa Valley Sauvignon Blanc Spott Wood. Serves 4.

Material:

1 / 2 cup extra virgin olive oil
4 grams butter
1 large sweet onion, cut into 1/4-inch dice
2 red peppers, seeded and cut into 1/4-inch dice
1 ripe grape tomatoes, diced
5 cloves garlic, minced
A stalk rosemary
Salt and pepper
1 / 2 cup dry white wine
1 small bottle of Spanish olives (green olives stuffed with Pimientos), drained
2 6-cans of Bumble Bee Prime Fillet Solid White Albacore, dried
1 / 2 pound rigatoni pasta
1 tablespoon thinly sliced green onions
Dry years Parmesan cheese, grated

Pinch of crushed hot red pepper flakes (optional)

How To Cook : Bring water to boil in large saucepan according to package directions to prepare for cooking pasta rigatoni. Heat 2 / 3 of olive oil 4 ounces unsalted butter and bake in a large saucepan over medium heat until nearly hot but not smoking. Add the diced onion and fry for about 5 minutes until soft. Add diced red bell pepper, reduce heat to medium-low and cook until peppers are tender. Add the diced tomatoes, minced garlic and 1 / 3 teaspoon of rosemary leaves steal. Season to taste with sea salt and fresh pepper.

Cover and cook on low heat for 10 minutes. Add 1 / 2 cup dry white wine and cook for 5 minutes. Then add drained whole olives and Bumble Bee Prime Fillet tuna in solid parts to mix tank. Cover and cook until tuna is heated through (about 3 to 5 minutes).

Cook rigatoni pasta in a large pot of boiling salted water according to packet instructions or until al dente. Drain the pasta into a colander and let a little water. Toss the pasta, tuna sauce and water, and place it on a plate or on top of each dish. Drizzle the remaining olive oil on top and garnish with chopped scallions and grated parmesan dry years. Top with a pinch of crushed hot red pepper flakes, if you prefer a little more.

Source : www.bumblebee.com

Chicken Recipe For Big Event

2010-04-13T21:29:00.000-07:00

A chicken recipe for every event

That line has become part of our culture to meats that are not made with chicken describe, but nevertheless, the taste almost exactly like our favorite poultry meat. And why do we think that many white meat alternatives (including substitute know) tastes like chicken?

Since most of us grew up eating chicken in every way, shape, and form. Chicken is the most versatile of meat used in recipes and will continue to be relatively cheap and easy to prepare.

For a broad overview of different chicken recipe, I dug up some favorites that people online often:

Garlic lemon chicken, beer can chicken, chicken marsala, chicken and pastry, fried chicken, chicken parmesan, chicken pot pie, bourbon chicken, chicken soup, chicken, chicken and pastry, chicken, white chicken chili, chicken fried chicken tortilla soup, chicken cordon bleu or blue, chicken parmesan, chicken divan, chicken wings, chicken cacciatore, chicken enchiladas, orange chicken, chicken soup, chicken soup, chicken curry, fried chicken.

And it is just a small example of the wonderful chicken recipes you find online. No problem if you are not the greatest cook in the world or if you love to cook, but a short time. You have found some chicken recipes that your budget, schedule fits, and the level of cooking.

You can bet your sweet Chicken Noodle that somewhere there is now ripe for the chicken in the pot, oven, pan or dish ready to making delicious chicken dishes inspired others.

Grocery Shop Online

2010-04-13T10:53:00.000-07:00

Why We Had To Grocery Shop Online

1 - Comfortable

-It is useful to people who perhaps time for a weekly grocery shop or for people who have difficulty in making it to the supermarket to take.
-The following groups of people can fall into the categories: working parents, busy singles, seniors, students, people with disabilities, people without transportation.

2 - Quick and Easy

-With many online stores you can order schedule to work with your schedule.
are-you can order groceries anywhere you have access to the Internet or at home, at school or work.
-To make it even easier to make your shopping history is recorded on your account to reset your reservation is easy.

3 - Cheaper

Pay up time and money to save gas and wear and tear on your car, not to mention the line, trying to parking and traffic to and from the store to find.
-Take advantage of extra savings with online coupons and promotions.
-Your club card discounts are still in effect when shopping online.
-You will find that they offer a very reasonable shipping cost if not free.

4 - Safe and reliable

-Feel comfortable ordering from established supermarkets feel that you have the guarantee of groceries with care have done.
-Privacy and security measures taken when ordering good supermarkets located.
-Helpful and courteous customer service is generally available through toll free numbers.
Food delivered to your door step with driver-friendly and reliable.

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

Prepare Your Holiday Turkey

2010-04-13T10:31:00.000-07:00

3 Non-traditional ways to prepare your holiday Turkey

Deep-fryed Turkey

3 liters peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and viscera removed
1 / 4 cup Creole spices
1 clove

In a large stockpot or Turkey fryer, heat oil to 400 degrees F. Make sure you have room for the turkey, or will the oil spill to leave
above.

How the amount of oil you need to determine:

I've noticed that the easiest way to get the amount of oil you need to determine the place turkey in the fryer and fill with water until the turkey is covered. Remove turkey and drain, also Pat dry with paper towel. Note the water level in the fryer. Discard water and dry them thoroughly. Fill frying vessel with oil to a level that, as mentioned above. This will help in preventing hot oil spill over.

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

Finish draining turkey on a plate prepared.

Grilled Whole Turkey

12 pounds whole turkey
2 cup water
3 tablespoons chicken stock powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry spices
1 / 2 teaspoon chopped parsley
1 teaspoon paprika

Prepare an open grill for indirect medium heat, and grease grill. Rinse turkey and pat dry. Place turkey breast side on the prepared grill. Sear turkey on both sides until golden brown to dark brown skin. In a large roasting pan, mix water, bouillon powder, garlic powder, onion powder, poultry spices, parsley and paprika. Place turkey breast side down in roasting pan. Spoon pan on top of mixture Turkey. Cover well with foil and place on grill. Grill 3 to 4 hours, until the internal thigh temperature of 180F. Remove turkey from grill and let it 15 minutes before carving.

Smoking Turkey
1 Turkey 8-22 lbs., Fresh or completely thawed
Sweet Pickle Brine (recipe follows)
Maple syrup

Sweet Pickle Brine:
1 gal. water
2 1 / 2 cups salt, rock, pickling or canning salts recommened
1 / 3 cup brown sugar
1 tablespoon garlic Lquid
1 oz. pickling spice

Stir well. You may have to the amount depending on the size of your bird to adjust. This recipe should suit you well for 8-12 pound turkey.

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

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

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

Smoking Food is more an art than a science recipe is not for beginners. Divide factors in determining the cooking of a particular food when smoking.

Cool turkey in the refrigerator for 24 hours before serving to the feeling of smoking increased. You can serve the turkey right away if you want

Methods for melted chocolate

2010-04-13T10:25:00.000-07:00

Methods for perfectly melted chocolate

Melting chocolate for baking is a demanding job, if not done perfectly, you end up with chaos and destruction of raw burnt or anything you bake. Here are 3 ways to melt chocolate, any success in this his own way and just the method that works for you and your kitchen to choose!

in the oven

Brown could be withdrawn in the oven very easy, but you must be very diligent in watching. It is easy to get stuck in your other tasks of baking and do not realize that you have to let the heat. Chocolate melts in the oven, preheat the oven to 110 degrees. Chop chocolate and place in a dish in the oven. Leave the door open and check regularly. It takes about one hour to melt thoroughly.

bain marie method

proven method uses two pots or in a special pot bain marie. Bottom pot has about an inch of water in the pan and the top is slightly smaller and located at the bottom of the pan. water must be heated to just below simmer. Cut the chocolate into pieces and put them on the pot. stir chocolate until melted and you must be very careful to not get water mixed with chocolate, this makes it rough.

Microwave

with a microwave to melt the chocolate, the fastest, but also the worst method, as a few seconds of overheating can ruin the chocolate. Cut the chocolate and place in a microwave safe bowl. Heat at 50% for 1 to 4 minutes - the amount of time needed will depend on the amount of melted chocolate so you'll have to look at chocolate the whole time. If you see the shiny and before turning completely melted, remove from oven and stir until completely melted

Broccoli and Cheddar cheese soup

2009-10-11T08:08:00.000-07:00

Broccoli and Cheddar cheese soup

Prep Time:
10 minutes
Total Time: 30 min
Makes: 6

Material:

1 onion, chopped
2 Tbsp.KRAFT Italy CALORIE-WISE Dressing
1 can (10 fl oz/284ml) 25%-less sodium chicken broth
2 cans broth
4 cups chopped broccoli
1 cup skim milk
1 / 2 cup instant white rice, uncooked
1 cup sliced CRACKER BARREL Medium Cheddar Cheese Light - Made with
2% Milk

Cook onions in dressing in large saucepan until tender.
Add broth, water and broccoli.
Bring to a boil, cook 8-10 min. or until broccoli is tender.
Enter milk and rice. Reduce heat to medium;
cook 5 minutes.

POUR into blender container or food processor in batches; cover.
Blend until smooth.
Return to pan and cook on low heat until hot
through.
Top each serving with cheese.

Tip: Replace Prepare as directed, substituting 4 cup chopped
for broccoli cauliflower

A Good Chicken And Dumpling Recipe

2009-10-11T07:12:00.000-07:00

A Good Chicken And Dumpling Recipe

This is a crock-pot recipe.

- 1 package of chicken breats
- 2 cans of cream of chickend soup
- 2 can biscuits

- Put everything in the crock-pot and you can add some
vegetables.

- Put on low for 6 to 8 hrs .

- and when it's about done yo put the biscuits on top on the chicken
- and let it cook and about 20 minute.

- Enjoy..

Poppy Seed Cake Recipe

2009-10-11T06:52:00.000-07:00

Poppy Seed Cake Recipe

This recipe many times works and have never had it fail. it is
super easy
This is a must, you must use Duncan Hines BUTTER Cake mix.
Preheat oven to 350 degrees
Using a bundt pan, spray with Pam and then dust entire pan with sugar,
i do this for ever cake instead of flour.

Duncan Hines butter cake mix
3/4 cup vegetable oil
1 cup sour cream
Mix the three together with mixer.
Then add 4 eggs one at the time mixing real good after each addition.
Mix a good 2 minutes after last egg
then add 1/4 cup poppy seed and mix in
pour batter into bundt pan and cook for 50 minutes or until tested done
this is such a good cake and my grandkids love it to

See another recipe in here

Coconut Cream Pie Recipe Special

2009-10-11T06:47:00.000-07:00

Coconut Cream Pie Recipe

Filling:

1 cup milk

1 cup light (coffee) cream -(dairy free

3 tbsp all-purpose flour -(gluten free all purpose flour can be used

1 tbsp cornstarch

2 egg yolks (reserve the whites for the meringue)

1 tsp vanilla

1 cup flaked coconut, divided

1 baked pie shell, 9 inch -(Gluten free piecrust cn be used.

Meringue:

2 egg whites

6 tsp sugar

1/2 tsp vanilla

. Scald milk and cream (heat until bubbles form at edges in the top

of a double boiler, over simmering water.

2. In a small bowl, combine flour, cornstarch, sugar and salt; mix

thoroughly.

3. Add to milk and cook 15 minutes, stirring constantly.

4. Mixture should be thick and smooth.

5. Lightly whisk egg yolks in a small bowl.

6. Continue whisking while pouring 1/4 cup hot milk mixture over

yolks; return yolk mixture to double boiler and cook one minute

longer.

7. Cool and add vanilla and 1/2 cup coconut.

8. Pour filling into pre-baked pie shell.

9. Top with meringue and and sprinkle remaining 1/2 cup coconut

over top.

10. Bake in preheated 325-degree oven 15 or until firm and

delicately browned.

11. Cool and store in refrigerator.

Meringue Directions:

1. In a large mixing bowl, beat whites until stiff but not dry.

2. Add sugar gradually, 1 tablespoon at a time, beating constantly.

3. Add vanilla.

4. Pile lightly onto hot filling in baked pie shell and spread to

edges so pie is completely sealed.

5. Bake as directed above.

Coconut Cream Pie with Pineapple

2009-10-11T06:46:00.000-07:00

Coconut Cream Pie with Pineapple

Crust: 1 cup all-purpose flour, divided -(gluten free all purpose

flour can be used.

3 tablespoons ice water

2 tablespoons sugar

1/8 teaspoon salt

1/4 cup vegetable shortening

Cooking spray

Filling:

1 (8 1/4-ounce) can crushed pineapple in heavy syrup

3/4 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

1 1/2 cups 1% low-fat milk (milk sub can be used to make daury free

2 large eggs, lightly beaten -(substitutes can be used.

2 tablespoons cream of coconut (such as Coco Lopez)

1/4 teaspoon coconut extract

1/4 teaspoon vanilla extract

1 1/2 cups frozen fat-free whipped topping, thawed -(dairy free can

be used

1/4 cup flaked sweetened coconut, toasted

Preheat oven to 425°.

To prepare crust, lightly spoon flour into dry measuring cups, and

level with a knife. Combine 1/4 cup flour and water; stir with a

whisk until well-blended.

Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt

in a bowl; cut in shortening with a pastry blender or 2 knives until

the mixture resembles coarse meal. Add slurry; mix with a fork until

flour mixture is moist.

Press mixture gently into a 4-inch circle on heavy-duty plastic

wrap, and cover with additional plastic wrap. Roll dough, still

covered, into a 12-inch circle. Freeze for 10 minutes.

Remove 1 sheet of plastic wrap, and fit the dough into a 9-inch pie

plate coated with cooking spray. Remove the top sheet of plastic

wrap. Fold edges under, and flute. Line the dough with a piece of

foil, and arrange pie weights or dried beans on foil. Bake at 425°

for 20 minutes or until the edge is lightly browned. Remove pie

weights and foil; cool crust on a wire rack.

To prepare filling, drain pineapple in a colander, and spoon into

the prepared crust. Combine 3/4 cup sugar, cornstarch, and 1/4

teaspoon salt in a saucepan, and stir in milk. Bring to a boil; cook

for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot

custard to beaten eggs; stir constantly with a whisk. Return egg

mixture to pan. Cook for 2 minutes or until thick, stirring

constantly. Remove mixture from heat; stir in cream of coconut and

extracts. Spoon mixture into the prepared crust. Cover surface of

filling with plastic wrap; chill until set (about 2 hours).

Remove plastic wrap, and spread whipped topping evenly over

filling. Sprinkle with coconut.

Coconut Banana Cream Pie

2009-10-11T06:44:00.000-07:00

COCONUT-BANANA CREAM PIE

1 (3 1/2 oz.) can flaked coconut (1 1/3 c.)

2/3 c. old fashioned or quick cooking oats, uncooked(can use quinoa

or pohla)

3 tbsp. butter-(can be dairy free)

3 c. milk(can be dairy free)

1/3 c. cornstarch

3 lg. egg yolks

1/2 c. sugar

2 tbsp. butter(can be dairy free)

1/4 tsp. salt

1 1/2 tsp. vanilla extract

3 lg. bananas

6 lg. egg whites

1/4 tsp. cream of tartar

1/4 tsp. salt

3/4 c. sugar

Preheat oven to 300 degrees. In 9" pie plate, with hand, mix

coconut, oats, and 3 tablespoons softened butter. Pat mixture into

bottom and up side of pie plate. Bake crust 15 minutes or until

golden. Cool on wire rack.

In 2 quart saucepan, mix milk, cornstarch, egg yolks, 1/2 cup

sugar, 2 tablespoons butter and 1/4 teaspoon salt until well mixed.

Cook over medium low heat, stirring constantly, until mixture boils

and thickens; boil 1 minute. Remove saucepan from heat; stir in

vanilla.

Slice 2 bananas 1/4" thick. Line cooled pie shell with sliced

bananas; pour custard filling over bananas. Top with meringue.

CREAM PIES - BANANA OR COCONUT

2009-10-11T06:43:00.000-07:00

CREAM PIES - BANANA OR COCONUT

Mix together and set aside:

1/3 c. flour(can use a gluten free flour)

2/3 c. sugar

1/4 tsp. salt

Bring 2 cups milk to a boil then add flour mixture beating well.

Add flour slowly and stir constantly to prevent lumps. Cook over hot

water. Stir until thick (5 minutes). Add 2 tablespoons butter(dairy

free can be usd), 3 slightly beaten egg yolks(can be egg sub), still

stirring. Cook 2 minutes and add 1/2 teaspoon vanilla. Pour into a

baked pie shell, 9 inch size. Slice banana into pie shell or sprinkle

coconut. Take your pick.

FOR MERINGUE:

Beat 3 egg whites with 1/4 teaspoon cream of tartar, until stiff

peaks form.

Slowly add:

6 tbsp. sugar

1/2 tsp. vanilla

Spread on top of pie and seal at edges. Bake at 400 degree oven for

10-12 minutes until nice and brown.

Coconut Cream Pie Recipe

2009-10-11T06:38:00.000-07:00

Coconut cream pie recipe

a great recipe for Coconut Cream pie

Old Fashioned Coconut Cream Pie

3 cups half-and-half -(can use a dairy free milk sub

2 eggs (can use egg substitutes

3/4 cup white sugar

1/2 cup all-purpose flour (can use a gluten free all purpose flour

1/4 teaspoon salt

1 cup flaked coconut, toasted

1 teaspoon vanilla extract

1 (9 inch) pie shell, baked (can use a Gluten free pie crust

1 cup frozen whipped topping, thawed-can be dairy free

In a medium saucepan, combine half-and-half, eggs, sugar, flour and

salt. Bring to a boil over low heat, stirring constantly. Remove from

heat, and stir in 3/4 cup of the coconut and the vanilla extract.

Pour into pie shell and chill 2 to 4 hours, or until firm. 2. Top

with whipped topping, and with remaining 1/4 cup of coconut. 3. Note:

To toast coconut, spread it in an ungreased pan and bake in a 350

degree F (175 degrees C) oven for 5 to 7 minutes, or until golden

brown, stirring occasionally.

Method to store extra mushrooms

2009-03-11T09:06:00.000-07:00

Method to store extra mushrooms

If we don't want to use the entire quantity at one go as mushrooms spoil very quickly?

Tips 1 :
Dryed them or pressure canned them but idk how to do that and when her house burned down we lost all her notes as she had passed a few months
before.

Tips2:
Keep the mushrooms in a paper bag
Clean them before we put them in a bag .Change the bag again if we have to

Tips 3 :
Mushrooms will keep a little bit longer if always kept in a brown paper bag or sack in the refrigerator.
Never keep mushrooms in plastic it makes them sweat.

Tips 4 :
freeze mushrooms in storage containers. and take out what we need at the time. I buy mushrooms
when the store marks them down then I freeze them into servings. or just freeze the whole bunch together.

Tips 5 :
when the mushrooms start to look a bit wisened squeeze them in cheese cloth add some finally chopped onion a bit of roasted garlic and freeze in mini ice cube trays. Pop them out into a freezer bag and either thaw a few at a time or make into a paste en-mass.

Cheese fondue meatballs

2009-03-11T08:38:00.000-07:00

Cheese fondue meatballs

I made a recipe for meatballs with cheese fondue and salsa night
is charming. I feel that it is all in the metric system, but I'm not so good
conversions. This would also be great as finger food, not a party
using the fondue set. I did it with sweet chili sauce.

Cheese fondue meatballs
675gms minced lean ground beef
1 tablespoon finely chopped onion
½ cup fresh bread crumbs
Salt and pepper
110gms Kraft cheddar cheese (diced small)
1 tablespoon sweet chili sauce (or tomato paste)
1 tablespoon red wine vinegar
2 tablespoons honey
2 teaspoons dry mustard
1 tablespoon Worcestershire sauce
1/1/4 cups chicken broth
2 tablespoons flour
Juice of 1 orange

Mix meat, onion and breadcrumbs. Season meat with salt mixture
and pepper and divide into 30 balls. Flatten each ball and place
piece of cheese in the middle of the meat after the mold throughout the cheese sealed
and to include the cheese completely. Meatballs are easily fried in olive oil.

Make salsa, place the chili sauce (or tomato paste), red wine
vinegar, honey, mustard, Worcestershire sauce and broth in a saucepan
and simmer for 10 minutes.

Mix the flour gently with orange juice then add the sauce and
simmer for 1 minute, stirring constantly. Transfer to a warm fondue
pot.

Serve with meatballs.

This is a recipe and tips for fondue.
- Chocolate and Coconut Cream Fondue
- 1 (15 grams) can sweetened cream of coconut (like Coco Lopez)
- 12 oz Bittersweet (not unsweetened) or semisweet chocolate, finely
minced
- 1 / 4 cup whipping cream
- 1 / 4 teaspoon coconut extract

- Combine the coconut cream and 12 grams of unsweetened chocolate in heavy
large saucepan. Stir mixture over low heat until the chocolate melts
and the mixture is smooth. Add cream and extract. (Fondue can
prepared 8 hours ahead. Cover, store at room temperature. Stir over
low heat to rewarm before serving.)
- Transfer the mixture to fondue pot. Place candles or Canned Heat
burners. Serve with fruit for dipping.
- Yield: 8 servings

Chocolate Coconut Cream Fondue
1 (15 grams) can sweetened cream of coconut (like Coco Lopez)
12 oz Bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 / 4 cup whipping cream
1 / 4 teaspoon coconut extract

Combine sweetened coconut cream and 12 grams of chocolate in large heavy
pan. Stir mixture over low heat until chocolate is melted and mixture is
smooth. Add cream and extract. (Fondue can be prepared 8 hours
forward. Cover, store at room temperature. Stir over low heat to rewarm before
serving.)
Transfer mixture to fondue pot. Place the light or Canned Heat burner. Serve

with fruit for dipping.

Yield: 8 servings

Fondue Cooking Tips
• Addition of alcohol to fondues lowers the boiling point, such as cheese
proteins not COAGULATE, but was careful not to boil.
• Heat slowly cheese mixture to the cheese was not rubber.
• When multiplying fondue for large crowds, remember that there are fewer
surface to evaporate the liquid, so you do not need as much as twice

Fluid from the original recipe.
• cider, apple juice, or champagne can substitute white wine
in recipes for fondue.
• Use a good quality cheese, cheese fondue.
• Fresh herbs, roasted garlic, sautéed onion, tomato puree and mustard
all excellent condiment for cheese fondue.
• For the fondue is too thick, increase heat, add a little wine, and stir
sharply.
• For the fondue is too thin, combine 1 / 2 teaspoon with an equal volume
wine. Fondue Stir until thickened.
• bowls are best for fondue or hot fried oils, pottery, ceramics, whereas good
for cheese and chocolate.
• A crockpot can be used to keep hot cooked fondue.
• Wine and hot drinks black tea is recommended accompaniment to fondue. Some
diners claim that drinking water with the cheese fondue will freeze in
stomach, causing indigestion.
• fondue leftovers can be used as a complement to potatoes or vegetables.
Cold, cut and add the tortilla, frittata, or scrambled eggs.
If only a fondue is needed to decide whether
I use it for a dessert or appetizer thing.

If you use chocolate fondue that the need for new

strawberries, angel food cake into cubes, slices of banana or what companies to dip in chocolate.

If you make a snack, you should have a herb oil

cooking meat and have a variety of sauces for dipping sauce

of meat after browned (or the threat of cooked meat on

advance.)

As an example: Spear certain seafood like white flakes, easily cooked
in oil and dipped in Wasabi and soy sauce, or malt vinegar, or tartar
sauce.

Everything you use to determine whether the substance fondue cooking or

just passing through. Basically, give the customer an option.

PreparingFood By Applying Heat

2009-03-07T07:31:00.000-08:00

PreparingFood By Applying Heat

Cooking is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food. The process encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor or digestibility of food. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking.

The diversity of cooking worldwide is a reflection of the aesthetic, agricultural, economic, cultural, social and religious diversity throughout the nations, races, creeds and tribes across the globe.

Applying heat to a food usually, though not always, chemically transforms it, thus changing its flavor, texture, consistency, appearance, and nutritional properties. Methods of cooking that involve the boiling of liquid in a receptacle have been practised at least since the 10th millennium BC, with the introduction of pottery.[citation needed]

A person who cooks as a profession is called a chef.

Original Post in : http://en.wikipedia.org/wiki/Cooking

Successful Party Cooking

2009-02-23T11:57:00.000-08:00

Tips for Successful Party Cooking

Cooking for a party can be such a taxing ordeal. You will be preparing food for a more people with little time. But party cooking can still be easy if you know how to manage things. With a few tricks up your sleeve you can cook for your party with ease. Here are some few hints that can make your party cooking a smashing success:

1. You do not need to do all the party cooking Parties are about having friends around, and if people who are coming to your party are indeed friends, you can ask them to lend a hand. You can ask them to bring some food items or you can ask them to help you in the kitchen. An extra hand can easily make things easier and more fun.

2. Plan your menu way ahead of the party You have to know what to cook at least two weeks before the party. This can help you calculate how much you need so that you are sure that there will be enough for everybody. Buying enough is also important so that you won’t have to make those annoying last-minute shopping trips because you ran out of supplies.

3. Cook ahead A lot of party foods can actually be cooked ahead of time. Check your menu for food items that can be cooked a few days before the party itself. This way, you’ll have fewer items when the big day comes. You just need to thaw or reheat the pre-cooked items and serve them at the party.

4. Pre-measure For the items that you can’t cook ahead of time, you can just measure the ingredients ahead of time. The night before, place the ingredients in accessible containers so that on the day of the party you just need to cook them and not waste time with the preparations.

Party cooking may appear to be overwhelming but the hustle and bustle is all in your mind. If you plan well and stick to your strategy, you can manage to make party cooking not only easy, but fun as well. Try out these hints for your next party and witness how things go smoothly. And the most important of all is for you to enjoy because the party is after all for fun. This will ensure the success of your cooking and the success of your party.

Outdoor Cooking

2009-02-18T11:56:00.000-08:00

Tips for Great Outdoor Cooking

Going camping is always exciting. And among the most thrilling part of the great outdoors is cooking in it. Nothing compares being able to commune with nature as you savor the earths gifts. It may seem tricky for some, but outdoor cooking is easier than most people think. After all, our human ancestors have done it for thousands of years. Here are some great tips for outdoor cooking:

Poke holes in those burgers To cook burgers on the grill perfectly, poke a hole the size of your pinky in the center of the patty. This will help cook the burger evenly. Don’t worry that you might end up with a meat donut, the hole will close up slowly as the meat cooks and you will end up with perfect burgers.

Marvel at the wonders of the Dutch oven Perhaps the most incomparable tool you have for outdoor cooking is the Dutch oven. This deep pot made of cast iron does wonders in the great outdoors and can create the most wonderful dishes you can have outside your kitchen. You can make stews, casseroles and other wonderful things with this beauty.

Be sure to keep covered It is important to cover your pots and pans while cooking outdoors. This helps prevent heat from escaping especially during those cold days and nights. It also keeps foreign objects from getting into your food. You don’t want crickets or grasshoppers in your stew, do you?

Make a garbage omelet on your last day camping To easily clean up your cooler or portable fridge, make an omelet on your last day. Put in all the leftovers from your previous camping days and you’ll end up with a clean cooler without wasting anything.

The foil is your best friend Aluminum foil plays a great role in outdoor cooking. You can use it to wrap food such as fish, potatoes, meat, and vegetables for nice and even cooking that helps keep delicious juices intact. You can use it to cover dishes so that you just have to peel instead of wash. You can also use a fist-sized ball of foil to clean the grill.

Outdoor cooking can be a thrilling experience with the right knowledge at hand. Try these tips in the great outdoors and see how good your cooking can be.

Amazing Thai Cooking

2009-02-14T11:55:00.000-08:00

Tips for Amazing Thai Cooking

Thai food can give you one of the most exciting adventures in the world of cuisine. It is filled with flavors and sensations that are incomparable to other kinds of food. Surprisingly for some, Thai cooking isn’t a complicated matter as the cooking procedures in this cuisine are simple and quite easy. It also pays to know some tips and tricks that can make Thai cooking amazing.

Here are some useful hints when cooking Thai food:

1. Use only the freshest ingredients you can find What creates the difference between good and bad Thai food is the freshness of the ingredients. Dried lemon grass, for example, can hardly be compared to the real fresh thing. Your best bet, if fresh isn’t available, could probably be frozen ones as they can still hold much of the flavors of intact compared to dried versions.

2. Invest in quality kitchen tools Thai cooking is done best with the right tools. The equipment need not be expensive, but you should use the appropriate tools when cooking. The most important tool you have is a wok with wooden spatulas or spoons.

Stir frying is one of the core procedures in Thai cooking and it would be hard to do without a good wok. You will also need a stone or marble mortar and pestle to grind the ingredients. Blenders don’t perform as well in Thai cooking as mortals and pestles do. It also pays to have a rice cooker since most Thai foods will need cooked rice.

3. Use leftover rice for fried rice Newly cooked rice doesn’t really work well for fried rice. You can go best with refrigerated leftover rice for the right texture for your fried rice. The best ones are those that are two days old.

4. Preparation is the key Before actually starting the fire, be sure that you have prepared all the ingredients ahead of time. Thai cooking is rather quick and you’ll need to have everything ready before you actually cook. You also need to give the oil time to heat up before you cook so that the food won’t absorb oil excessively. If the oil has dried up as you stir fry, just add cooking wine or water instead of additional oil.

Thai cooking is an exciting culinary adventure. It is easy and fun if you know these tips. So go ahead and try these things for size.

Rotisserie Cooking

2009-02-12T11:53:00.000-08:00

Tips and Tricks for Rotisserie Cooking

Rotisserie cooking, or more commonly, spit roasting, is a popular method of cooking big chunks of meat using a barbeque grill. A rotisserie often uses a motorized rod assembly where the meat is skewered, basted and cooked within an enclosed space. The rotisserie allows the meat to cook slowly but evenly and because the unit is constantly turning, meat juices are evenly distributed throughout. The end result is a well done, tender, juicier meat with a crispy crust.

Types of rotisseries

The rotisserie is also called spit roasting because of the metal skewers that make up the device. The spit may be made up of one, two or more bars. There are two types of rotisseries that are commonly used, one is the unit that utilizes a single, long bar to skewer meat. Two prongs are used to attach to both sides of the meat to secure it.

Another type of spit uses two skewers that are attached to gears located on both sides of the rotisserie. This is also referred to as the spit rod assembly and since it secures the meat in place, there is no need to use prongs.

Both types may use a mechanical or motorized device to rotate the food. The mechanical rotisserie utilizes a hand crank to cook the meat while the newer types use a motor that uses electricity.

Rotisserie cooking

Cooking with a rotisserie uses two methods: direct heat and indirect heat. Direct heat cooking involves placing the meat over the source of heat, perfect for cooking smaller cuts of meat such as poultry, beef and pork. This allows the outside portion of the meat to be cooked at almost the same time as the inside portion.

Indirect heat cooking, the more popular of the two, is the method that most of us are familiar with. This allows meat to be cooked gradually and slowly, perfect for the larger cuts of meat, since the interior has to be cooked first before the exterior.

Tips for using your rotisserie

To successfully cook meat with your rotisserie, it is extremely important to preheat the device first before cooking. If your rotisserie comes with a temperature gauge, allow the heat to reach the desired temperature before using. If not, allow the rotisserie to heat for about 10 or 15 minutes, more if your unit is bigger.

Keep the lid closed. This helps trap heat so it cooks the meat efficiently. The best shape of meats to use for rotisserie cooking is cylindrical because all portions are cooked evenly at the same time. Irregularly shaped meats are best cooked using a rotisserie basket.

American Cooking

2009-02-08T11:51:00.000-08:00

Things You Should Know About American Cooking

American cooking is highly influenced by immigrants. In fact, a nation of immigrants has a cuisine that is as diverse and unique as each member of the population. Perhaps it is safe to say that American cooking is a mixture of the world's cuisines and it continues to evolve.

Isn't the hamburger American?

When people think of American cooking, they automatically point to the hamburger but even this yummy everyday food is suspect. Foods comparable to the hamburger were brought in by German immigrants. Similarly, much of the cuisine we describe as part of American cooking have influences from other regions and countries. Here are some examples:

Native American

The original Americans cooked some of the most famous dishes known to American cuisine, including turkey, potatoes, pumpkins, corn, beans and peppers. Most of these dishes are often included in traditional cooking and feasts.

California cooking

Characteristically healthy, California cooking depends on the region's harvest of fresh sea foods, fruits and vegetables. It also features some fusion with other types of cuisines, including Chinese and Native American. California cooking enjoys a rich mix of ethnic tastes and some of the best, most innovative avant garde cuisine.

Cajun and Creole cooking

This type of American cooking is a taste of New Orleans and is a terrific combination of French and Spanish cuisine with a little West Indian and African cooking thrown in. Gumbo, jambalaya, chili, hot pepper and other spices are often used, which makes this type of cooking sizzle.

Southern cooking

Barbeque made Southern cuisine famous but this type of American cooking is made up of so much more. Talk about deep-fried chicken and beef served with rich, heavy sauces with fresh vegetables bathed with butter and finished with sweet pies and pudding. Elvis Presley loved this type of cooking and it showed.

Another version of Southern cooking is Soul food, based on African-American cooking. It is characterized by intense, rich flavors and home-cooked meals.

Southwestern

Thanks to its proximity to Mexico, the Southwest was able to develop a wide range of dishes using local harvests and Mexican-style. Another version is Tex-Mex, which is quite popular in cowboy country and elsewhere. This type of American cooking has its own version of barbeque and dishes sprinkled with a good dose of chili. Think nachos, tacos, burritos and salsa.

So what about the taste?

Compared to other cuisines, American cooking may be characterized by foreigners as generally bland. However, we can proudly say that American cooking has none of the snobbery because it was developed mainly from good old down home cooking.

Cooking for a Vegetarian

2009-02-06T11:47:00.000-08:00

Things to Remember When Cooking for a Vegetarian

Many reasons may constitute an individuals choice for vegetarian cooking. It could be religion, health, or finances, but one thing is for sure; vegetarians all crave healthy foods that are still full of flavor.

If you are to cook for a vegetarian, there are some pointers you have to consider. Here’s the list:

1. Stop replacing meat-based recipes with veggie meats

It is a common misconception that vegetarians would rather have their typical meat-based recipes still cooked with veggie meat as the main ingredient instead of the red meat.

At some point, it doesn’t taste the same as the original recipe. It isn’t similar to having a vegetarian dish as either.

Experts say that this technique isn’t healthy or economical. Veggie meat is composed of soy, which is commonly high in fat and is a highly processed food. Plus, veggie meats are relatively more expensive compared to the usual red meats.

So when cooking for a vegetarian, it is either you cook a vegetable-based recipe or create a meal that still tastes good even without meat.

2. Identify the type of vegetarian your guest is

There are many sub-categories of vegetarians. Most people think that when people say vegetarian, they refer to those who plainly eat vegetables and nothing else. The truth is that there are still some vegetarians that eat meat, although not the usual red meat but chicken or fish.

There are also some vegetarians who don’t eat any meat at all but also don’t eat eggs, milk, or any products that aren’t plant-based.

Knowing this will help you decide the kinds of dishes you need to serve.

3. Be as varied as possible

When cooking for a vegetarian, it would be better if you use as many kinds of vegetables as you can. In this way, your guest will enjoy the taste of succulent combinations of different kinds of vegetables cooked in an appetizing way.

Having 2 or 3 kinds of vegetables in a dish might appear boring and bland.

4. Use oil

As meat substitutes for adding some flavor in your vegetable dishes, it is best that you use oil, whether low fat or regular. Try to use vegetable or olive oil when sautéing vegetables for added flavor.

You may also add sesame oil in your vegetable soup. The idea is to enhance the flavor of the dish without the meat.

All of these tips will help as you cook for a vegetarian.

Cooking Contest

2009-02-04T19:08:00.000-08:00

The Secret to Joining a Cooking Contest and Winning
By : Roell

Are you thinking of joining a cooking contest but don’t know how or what to do? No problem. Here is a list of wonderful secrets to joining contests and winning. Whip up a batch of wonderful recipes and start looking at your best because these tips are your tickets to cooking contests.

1. Taste test your recipes

Before you enter a cooking contest, make sure that you have tested your recipes. Keep in mind that not all recipes from cookbooks are perfect. You may need to adjust a little on the amount of the ingredients or try some alternatives.

In testing recipes, it is best if you cook for your friends. It is a well-known fact that not all the recipes you have tried and tested will be appreciated by other people. Hence, it is always a good concept to let other people taste test your recipes. If they enjoy eating your food as much as you do, then you are on your way to success.

2. Have your recipe checked

In writing your recipe, have it checked by a friend who isn’t into cooking or who doesn’t know anything in the kitchen. In this way, she will most likely ask you questions regarding some areas of your recipe. This will be your guide in making your recipe more comprehensive.

The key to winning a contest is: ease of preparation and simplicity.

3. Be creative

Keep in mind that creativity is one of the major criteria in a cooking contest. You don’t have to literally make an original recipe. You may adapt some old recipes and give them a twist. Observe the trend in food as well and modify your recipe appropriately.

Make sure that food preparation will also have a touch of your creativity. Foods are more appetizing to eat when prepared in a creative way.

4. Read the rules and follow directions carefully

Having a good bunch of recipes will be totally useless if you don’t follow contest rules. Most cooking contests may require you to use certain ingredients or may ask you to prepare your dish in a particular way. Some may even have a time limit. With this, be sure that you have read the rules carefully and follow instructions in the contest.

Keep in mind that winning in a cooking contest isn’t just about great food. It also entails hard work, dedication, and obedience.

Italian Cooking

2009-02-03T19:06:00.000-08:00

The Main Features of Italian Cooking
By : Roell

What is Italian cooking? Is it more of the food, the preparation, or is it simply a trademark? Generally speaking, Italian cooking is associated with spaghetti and pizzas. And many people even think that Italian cooking is the same all throughout. While that maybe true, Italian cooking can also be diverse and wide-ranging.

The Italian cuisine is referred to as a simple and natural way of cooking. And it just so happens that Italians have a penchant for pastas and cooking them. The result is a multiplicity of pasta recipes served for all occasions. But pastas aren’t all Italian cooking is all about, although their love of sauces, cheeses, and noodles can’t be overlooked.

Italian cooking is the basis of the popular Mediterranean diet. Studies show that the people residing in the Mediterranean area live longer and healthier than others. And so what these people eat on a daily basis was researched. It was found that Italians, and the rest of the Mediterranean people for that matter, eat great quantities of fruits and vegetables. They also use olive oil in their cooking. All these are the backbone of a Mediterranean diet.

Here are the most celebrated Italian cooking delights that everyone loves:

1. Tomato Pizza. Whoever said that pizzas need tons of ingredients in the form of meat, vegetables, and spices for it to taste good? Italians have a way of making the plainest of pizzas look and taste better than you could have ever imagined. Tomato pizzas consist of nothing more than fresh plum tomatoes topped with mozzarella cheese.

2. Macaroni and Cheese. This is yet another simple recipe that has been a household favorite since time memorial. Every American home must have a pack of macaroni and cheese lying somewhere in the cabinet. The main ingredients of this Italian meal are boiled macaroni, cheese, and cream. Meat is optional. But it’s tasty just the same. Kids love it too.

3. Lasagna. If you love spaghetti and macaroni, lasagna can easily be another favorite. There are different variations of lasagna and all of them taste wonderful. Basically, lasagna is distinguished from one recipe to another merely by its main ingredients. There are bologna lasagna, beef lasagna, and chicken lasagna, among many others. Remember Garfield, the lazy cartoon cat on TV? Well, this is his favorite meal.

If you haven’t tasted real Italian cooking, you are missing out. Grab a plate today and realize how succulent it is to eat Italian meals!

Soup for the Cooks Soul

2009-02-01T19:02:00.000-08:00

Soup for the Cooks Soul
By : Roell

Most would just grab a pinch of salt and voila. They feel that this move is enough to complete the taste of the soup. But there are better ways for a chef to make the soup taste better. It doesn’t require too much sodium.

First and foremost, reflect on the ingredients of the soup. Most of the time, veggies, herbs and bones are starting base for a good soup.

If you want to reduce or increase the flavor of the soup, you have to taste it between stirring. Its up to you really. You can reduce the soup by half if you feel that there is a lot more kick to it than you expected, but be ready to double the flavor if there comes a point that its bland.

If you’re done cooking the soup but it tastes like it still needs something, reach for wine, lime juice or lemon. You can also spike it with vinegar.

If you want more flavor to the meat, make sure that you sauté it in the pot. You can add more oil or butter to the pot. You can also toss in chopped garlic and onion. Take the time to sauté all the ingredients and let them seep in with one another.

If you are cooking stew and it tastes slightly burnt, you can remedy it by pouring a bit of milk to balance the taste out. Ice cubes can also eliminate the fat portion from the soup as well as the stew. All you need are just a few into the pot and continue stirring. The fat will attach to the ice cubes. Make sure to discard them before they completely melt. Have a paper towel nearby so you can reach for it as you skim your way across the top.

Finally, when you are reheating your soup, you must always use a double boiler. In that way, the soup doesn’t lose its flavor because the hot water is responsible for securing all the ingredients.

There was this story about a traveler who asked a man and wife if he could stay in their house for the night. He said he could make the best stew they ever tasted with only a rock. Now it was a normal rock. The stew he ended up cooking for the man and the wife ended up to be tasty because the homeowners provided him with the ingredients he needed to come up with the stew.

Why Cooking Measurement Spells Success

2009-01-31T18:58:00.000-08:00

Seven Important Things Why Cooking Measurement Spells Success
By : Roell

There is a special reason why recipes are very specific with ingredient and temperature measurements. It is the key to making the cooking experience a success. However, don’t be too strict on this because a little deviation won’t hurt. What are the things that you should know about cooking measurements? Keep reading to find out.

1. Accuracy in measurement is good but every good cook knows that slight deviations may actually improve the taste of what you are cooking. However, there are some recipes that require the exact measurement for cooking to be considered a success. Following exact measurements helps for a smooth performance of the cooking process.

2. One of the best ways in measuring cooking ingredients is to measure at home by putting all the ingredients in plastic bags. This only works for dry ingredients.

3. Liquid is measured in volume as well as some solids like sugar, flour, salt and spices. Meats are measured in mass or counts.

4. It is important that you know the conversions of cooking measurements. In case you don’t have some of the utensils, it is easier that you know the conversions so you can make the necessary adjustments. This is also true when you have to multiply the amount because you are serving more people. For example, use cups instead of teaspoons by converting the measurements.

5. Following the exact temperature of a utensil to be used is important. It is the cooking surface that requires a certain temperature and the problem is, it can’t be readily measured as in the case of heating plates or burners. But thanks to technology, you can now do the exact measurements with utensils that can be bought that come with thermostats that regulate temperature.

6. Measuring utensil temperature indirectly can be done by doing the measurement on one side of, for example, a waffle plate or pan. This is important when cooking meat. The reason for this is that, the exact temperature will yield the best taste and will assure that all the microorganisms are killed.

7. When using teaspoons, it is good to know that measurements in the UK are quite different in the US. Basically, modern measurements have an equal amount in teaspoons, meaning a level teaspoon in the US is same as that in the UK, approximately 5 ml. However, old UK recipes use heaping teaspoons rather than level teaspoons. I’d find out first, if I were you.

Cooking measurements are very important. If you are serious about the art of cooking, you must be aware by now that you need to know the different conversions and measurements you need to ensure food safety and success.

Secrets of Southern Cooking Revealed

2009-01-30T18:57:00.000-08:00

Secrets of Southern Cooking Revealed
By : Roell

Good food has incredible history. Can you imagine that the soul foods we enjoy at bistros and at home were introduced by families of the ancient Southern slave states? These meals they share every Sunday have now become most American homes specialties. Even the web has been conquered by different Southern cooking recipes. So learning cooking techniques is easy for every homemakers.

Not every recipe that spells Southern cooking is indeed genuine. You must know how to set Southern cooking apart from other cooking techniques. Note that Southerners are fond of frying so Southern foods are mostly deep fried. If you are avoiding too much fat but love eating Southern foods, then you better use vegetable oils like corn and olive oils.

Another incredible thing with Southern cooking is the use of seasonings. The determining factor is the extensive use of salt, onions, and bacon. Remember, Southern cooking doesn’t usually call for spices but for salty tang. Moreover, even boiled greens are commonly seasoned by bacon, onion, and salt.

On the other hand, what sets Southern cooking style apart from other baking techniques is the frequent use of buttermilk. The special taste of buttermilk has that distinctive Southern flavor. Regular milk won’t give the unique taste of cornbread and cookies.

When it comes to cooking ware Southern cooking wouldn’t be Southern cooking at all if not for cast iron. You can afford it since it is only two to three dollars and can be found at flee markets. Cast irons are good for cooking since they can hold heat for a longer time and cook food easily.

Compared with other cooking styles Southern cooking takes more time to cook especially the greens. Vegetables in Southern cooking aren’t stir fried. They are tender and delicious. However, other recipes like fried okra are just slightly cooked, while green beans take about two hours before becoming tender and dimly colored.

Another pointer to consider is the preparation of food before it is considered a product of Southern cooking. Remember that combining foods is the it thing in Southern cooking. When serving food, meat must always be coupled by greens. So if you are planning to have fried chicken and fried chops always bear in mind that you have to add fried bread, green beans, and cornbread to your recipe.

These are the techniques of having Southern cooking right in your kitchen. What makes Southern cooking addicting is the existence of these components. These are grounded on the history of Southern cooking. Missing one point will immediately make your food Southern cooking wannabes.

Passion is Spanish Cooking

2009-01-29T18:55:00.000-08:00

Passion is Spanish Cooking
By : Roell

Chefs say that Spanish cooking is peoples cuisine. Who dislikes the popular and exotic tastes of Spanish cuisine? Spanish cooking has been admired by food lovers worldwide. So what is in Spanish cooking after all that makes us crave more? How can you go for such quality cooking?

The thing with Spanish cooking is passion, as what the common ingredients spell. Spanish cooking is actually all about spices and seasonings. It is about olive oil and garlic, the super duo of Spanish cooking.

Spanish cooking calls for a lot of olive oil and at times lard. A tip to having a more luscious taste to your food is using extra virgin olive oil. It will not only give the healthy taste but also the more delicious tang.

You must also make sure to always have garlic in your kitchen. This is the main reason why Spanish cooking is effective and Spanish cuisines delectable. When choosing your garlic check out the ones with firm and solid heads. The hollow and light garlic cloves aren’t advisable.

Other seasonings must also be included on your list like onion, parsley, rosemary, oregano, and thyme. Remember that onions, especially yellow onions, are used in omelets and viands, while red onions are for salads.

Parsley is also a must in Spanish cooking. Never forget to buy the flat ones and not the curly ones. Note that it is better to cut the bottom of the parsley and to put it in a glass of water inside the refrigerator, than to let it dry out.

Rosemary, oregano, and thyme are the common spices introduced by Spanish cookbooks. So to have the flare in Spanish cooking you must also learn to install these in you kitchen. It is actually better to buy fresh spices than dried ones because the second one only lasts for a year.

Spaniards were the ones who started cooking with wines. You may want to keep some bottles of red and white wine to have the Spanish flavor you are craving. The trick in storing wine is keeping it inside the refrigerator. Remember that the wine won’t change its taste until placed in a warm area.

With these seasonings and spices any Spanish cooking recipe you see is easy to prepare. The tip to Spanish cooking is all about regimens. So the next time you go to the grocery store save a lot of that onion and garlic because you’ll need them in cooking your food that will echo Muy Bien!

Mexican Cooking is Caliente

2009-01-26T18:53:00.000-08:00

Mexican Cooking is Caliente
By : Roell

When you regularly watch Ugly Betty, you will notice that Betty’s father Ignacio is always in the kitchen, concocting Mexican dishes. The Mexicans are known for their love of food. There are a lot of Mexican restaurants in the United States. Clearly, their culinary tastes have reached the border.

1. Molcjate is a mortar that is used in grinding chilies for salsa. It comes in various shapes.

2. Comal is a round and flat skillet that is used in order to blister the chilies which are perfect for making tortillas.

3. Masa is made from corn kernels that are dried and grinded, then mixed with water. It’s a thick dough that is flattened to make patties for the tortillas. These are stuffed with spices, fruits and meat to make tamales.

4. Chiles are the secret ingredient in most Mexican cooking. Mexican foods are often spicy simply because of the chilies. There are 60 kinds of chile peppers. They range from mild to very hot.

5. Jalapenos are the most popular of all Mexican chilies because they are widely used. Usually, Mexican tables contain small bowls of jalapenos which are flavored with escabeche, onions and carrots.

6. Salsa is the most basic dish and is often served as an appetizer. It is accompanied with chips and eggs serving as a prelude to the main course. Salsas are made from either fresh or cooked vegetables. Ask any Mexican chef and he has his own way of making salsa. Just like our palms, no two salsas are ever the same. The basic ingredients of salsa are chilies, onions, tomatoes and cilantro.

7. Tomatillos may look like green tomatoes. They are related to one another. These are used in sauces specifically the salsa verde and the green sauces.

8. Anchiote is a red paste that is from annatto seeds, lime juice, spices and vinegar. It is used on fish, pork and chicken.

9. Ceviche is from raw fish that is marinated till it is cooked and flavored with lime juice. It is served with saltine crackers or chips.

10. Avocados are healthy fruits often used in making guacamole. These are also sliced and served as the garnish to most Mexican meals. The avocadoes must be slightly soft.

11. Cilantro
It is also called coriander. It is a herb which jazzes up the salsa. It has a green color and often enhances most Mexican dishes.

12. Carnitas is made from pork that is simmered deep in fruit juices. These are sometimes baked or fried. They are served as tacos or burritos.

Making the Most Out of Your Cooking Training

2009-01-23T18:51:00.000-08:00

Making the Most Out of Your Cooking Training
By : Roell

Cooking has long been a passion of people throughout ages, cultures, and locations. Practically every locale has its own kind of cooking, and in turn, each place has its way training people how to cook. But what is common among all places with their cooking traditions is that people want to make full use of the training they get about cooking. What is cooking, after all, if not a practical thing that could actually help people?

Here are some ways to make the most out of your cooking training:

1. Don’t miss any cooking training sessions. Common sense tells you that if you are absent from any cooking sessions; you’ll miss out on the lessons covered for that day. Cooking is a practical art and being present is important to truly experience food being gloriously constructed. It isn’t like other things which you can just read about and easily catch on. With cooking you need to use all your senses during the actual cooking period and if you are absent, you won’t experience all these.

2. Go beyond more than just following recipes. To really get into the heart of cooking you have to be aware of everything that is happening. You shouldn’t just follow the recipes, although you need to know them by heart. What you should do even more is understand what is happening when you are following the directions given in a recipe. Know why you have to add salt in the end and not during cooking or why you should stir constantly instead of occasionally. Understanding each step is key to mastering the art of cooking.

3. Practice what you have learned. People will keep on saying that practice makes perfect and they are right. Cooking is more of a skill than a talent and all skills need to be practiced to be mastered. Try out what you have learned every time you get the chance. Not only will this help you sharpen your cooking skills, this will also help you remember the things you have learned.

4. Feed people. What is the purpose of your cooking training other than to feed people, yourself included? Food is to be enjoyed and you should be able to share the gastronomic masterpieces you have created with people who will actually eat and appreciate them.

Getting the most out of your cooking training is easy. You just need to keep on cooking and keep on feeding and soon enough you’ll be the master cook you’ve always been dreamed about.

Low Fat Cooking Tips and Recipes

2009-01-21T18:50:00.000-08:00

Low Fat Cooking Tips and Recipes
By : Roell

If you have to eat healthy but don’t have the time to prepare what you must eat, then you have to maximize, right? You need to meet the required dietary amount of fruits, vegetables, dairy, grains and proteins despite your busy schedule in order to maintain your health.

Therefore, you should try low-fat cooking regimens to spice up your eating lifestyle and to keep you motivated in eating healthy. Here are some of them.

1. Salmon has Omega 3

Salmon may not be the leanest fish but it does give you the required amount of Omega 3 that you need. It has garlic and olive oil; which are two of the powerhouses of nutrition.

2. Making the most out of chicken breast

If you’re getting sick and tired of always having to eat chicken breasts (because it has the lowest fat content), you can cook it in different ways for variety. You can cook it with pasta and broccoli, with pineapple or make chicken soup.

3. Your vegetables as a work of art

If you’re not craving microwaved broccoli or sautéd vegetables with chicken broth. You can also microwave sweet potatoes instead of broccoli. If you want additional flavor, you can drizzle it with honey.

4. Spicing up the fruits

You can mix blueberries and strawberries with low-fat cottage cheese for a snack. It may be light but it’s filling because of the healthy nutrients you’re getting. You can sauté sliced nectarines or peaches and drop a pinch of cinnamon or vanilla on them. You can also broil baked bananas and flavor them with some cinnamon.

5. Lowering the fat content

In place of oil, use cooking sprays. A light mist is enough to keep the food from sticking. Get the brands that have canola oil or olive oil. There are some brands offering flavors for the food.

6. Remove the skin from poultry and trim the fat from the meat. Do this before refrigerating them so you won’t forget. It also saves you time when you want to cook.

7. It helps to have a bottle of water near you. A giant sports bottle will do the trick. Fill it up every morning and toss some ice cubes in it and you’re good for the day. Water will help your digestion and will also keep your skin clear. Drinking the required 8 to 10 glasses of water is the best thing you can do for your body.

How to Properly Execute Solar Cooking

2009-01-19T18:49:00.000-08:00

How to Properly Execute Solar Cooking
By : Roell

Several conservation techniques produced solar materials. In the food realm mothers can now save electricity and not worry about burning their foods with the advent of the solar cooking technique. This cost efficient and accident free way of cooking has been the interest of food lovers in recent years, but do you know how to properly be involved in solar cooking?

Well, an important tip to consider in solar cooking is that some meat burns faster than greens. Vegetables, bread and red meats take three to four hours before being cooked; while legumes, eggs, fish, chickens and rice take one to two hours of cooking.

To cook your food faster, remember to place the cooker in the direction of the suns angle. This will lessen the cooking time. Also, bear in mind that the cloud covering affects solar cooking. The more clouds there are, the longer you will have to wait before everything is done.

You must also take note that the cooker size, pots size and color, food size and quantity, air temperature, and water content all affect solar cooking. It may be difficult at first to watch all of these things at the same time, but doing so will save you a lot of money.

Know how to make the right cooker. You need to make short and shallow boxes so as to conserve heat. Making a box otherwise will produce a worthless solar cooker. However, if you created the perfect cooker but used a thick, light-colored and huge pot, you can’t continue in doing your solar cooking experience.

Pots must be black to absorb heat. They must also be small and thin so that foods are easily cooked. Yes, the smaller the better! In solar cooking everything must be as small as possible especially the foods. You have to chop the food into small portions because they will cook faster this way.

Remember, although air temperature isn’t considered an important factor in solar cooking you should still consider it. Even if there is sun exposure for you to use in generating heat in your cooker, if the air temperature is so low, food will be uncooked. Lastly, take a closer look at your water content as much as possible boil with small amounts of water.

Perhaps solar cooking to some seems pretty laborious. Well, it is indeed troubling and can only cook food in small amounts but the benefits of cost-efficiency and safety can assure more positive reviews than negative ones. The art of solar cooking is the future of cooking. Next thing we know giant solar cookers will replace ovens.

How to Make the Most out of the Dutch Oven Cooking

2009-01-18T18:47:00.000-08:00

How to Make the Most out of the Dutch Oven Cooking
By : Roell

The Dutch Oven is a much revered cooking apparatus that has served generations of kitchens with sumptuous and homey foods like no other. Because of such great adulation for food cooked in a Dutch Oven however people are intimidated by this wonderful kitchen tool. But this shouldn’t be, the Dutch Oven is a very versatile tool that can be used by anyone who know how to cook.

There are some things you can do to bring out the best from Dutch Oven cooking that isn’t that complicated. Here are some tips to make the most out of Dutch Oven cooking:

1. Choosing the right Dutch Oven for optimal cooking A good Dutch oven should have legs. The lid shouldn’t have gaps that will let heat escape. The casting should be even, as well as the thickness of the metallic material. The handle, called a bail, should be securely attached to the oven and should be strong enough to carry it even when full.

2. The oven should be cured properly once obtained Curing prevents the oven from unwanted rusting and food from sticking. A rusty Dutch oven may still be scrubbed by sandpaper with a fine grade to expose the metal. The oven can then be washed with hot soap and water. Put the Dutch oven in a 200 degree oven and coat it with some lard or shortening using a clean cloth. Leave it in for about an hour at 350 degrees. Let the oven cool slowly.

3. Use the right tools Dutch ovens are quite hardy but they can get damaged when the wrong tools are used with them. Never use metal utensils when cooking with the Dutch oven. Use wooden spatulas, forks, spoons, and turners to make sure you don’t scrape the metal. Use well-fitting leather gloves when handling the oven. You also need a lid lifter, lid holders, tongs, a shovel and a whisk broom.

4. Position the coals well You will experience uneven cooking if you don’t position the coals properly or if you don’t use the right amount. Normally you’ll need twice as much coals as the diameter of the ovens bottom. For best results use coal briquettes because they burn more evenly and last longer.

Dutch oven cooking shouldn’t be a complicated matter. If you do these tips, you are close to mastering the noble art of Dutch oven cooking.

How to Incorporate Greek Cooking in Your Kitchen

2009-01-16T18:46:00.000-08:00

How to Incorporate Greek Cooking in Your Kitchen
By : Roell

You don't have to have a big fat Greek wedding to learn Greek cooking. Also, you don't have to go to Greece or be from Greece to cook Greek. There are surefire ways to be able to incorporate Greek cooking in your lifestyle. Amaze your friends and family with these techniques.

1. Seek advice from a native. No other person knows their menu best than the natives. Natives are often more than happy to help you as you learn more and promote their culture by means of cooking.

2. Harness all available resources in the form of books, recipes online, as well as offline. If you are able to get all the resources you have and apply them in your kitchen, you are bound for Greek cooking in no time.

3. Acquaint yourself with ingredients that are Greek.

4. Use lots of fresh vegetables in your menu. This is one of the trademarks of Greek cuisine.

5. Lamb, fish, or chicken; take your pick. These are the three top kinds of meat that Greek natives prefer to have in their meals.

6. Season your food with spices, such as nutmeg, cinnamon, bay leaves, oregano, and dill.

7. Capitalize on freshness, no matter what ingredient you use.

8. Make appetizers (mezethes) to complement the main course.

9. Use a casserole to present your meals. Taverns are popular in Greece and they usually serve their food in one whole casserole containing all the dishes that the cooks have prepared.

10. Make a spinach or cheese pie. Feta ice cream is used on top of a typical Grecian spinach pie.

11. Never smoke the food. Familiarize yourself with techniques such as frying, simmering, sautéing, braising, boiling, baking, stewing, poaching, roasting, pickling, and grilling. Mastery of these techniques will definitely lead you to a viable cooking career in Greece.

12. Have a combination of olives, bread and wine.
13. Whip up some salad.
14. Wrap it up. Greeks are notorious for wrapping their food.
15. Learn how to use the phyllo dough. This is readily available in most supermarkets.
16. Go healthy. Greeks are health-conscious individuals. Fill the menu with antioxidants and other cancer-fighting elements.

Learning how to cook in Greek style is something that not only takes time but also practice and determination. And while you are studying Greek cooking, you may eventually find a fascination with other cuisines which have influenced modern Greek cooking such as French and Turkish cuisines to complete your international repertoire of recipes.

How to Easily Read and Follow Cooking Recipes

2009-01-15T18:43:00.000-08:00

How to Easily Read and Follow Cooking Recipes
By : Roell

Cooking recipes are guides that a simple housewife or an expert chef can use. These are master plans that can enhance the meals to be served. Reading and following recipes is an important tool to put delicious foods on your table; but beginners may find this hard. Here are simple tips to help you:

1. Being the first step in cooking, reading the recipe takes time. Read the recipe several times thoroughly from start to end. Familiarize yourself with the cooking terms and unknown ingredients first before cooking. You should understand the recipe to be able to cook well.

2. Cooking recipes usually start with the ingredients. Make sure that you have the correct ingredients; there are substitutes for hard to find ingredients. Gather all the ingredients and measuring and cooking utensils that you will need before starting.

3. Alongside the ingredients are the measuring utensils and the measurements, which are all important. The order of words in the cooking recipes can change the preparation of food so be cautious about it. For example, 1 cup chopped onions is different from 1 cup onions, chopped. 1 cup onion, chopped means you should measure 1 cup onion first before you’ve chopped it.

4. Go over the recipe carefully and don’t rush! You should double check all the ingredients and steps to be successful in cooking. Don’t try to alter the cooking recipes or add a little extra sugar, etc., as this may affect the taste of your meal.

5. Cooking recipes contain numerous methods in cooking. There are certain terms like simmer, browning of meat, sauté, stir, mix, fry, etc. There are guides and explanation at the back of many cooking recipes which can help. Familiarize yourself and get acquainted with them.

6. Enjoy your cooking recipes. You can at first follow them but gradually make your own. Making some changes in the recipes isn’t strictly prohibited unless you and your kids don’t like the taste.

Cooking recipes are very useful tools for beginners. It doesn’t mean that when followed, you’ll have an impeccable dish everyone will admire, but it can help develop your skill in cooking. Always keep in mind that your purpose isn’t only to follow and finish a recipe but to produce a good tasting and healthy food everyone will love!

How to Deal with Commercial Cooking Equipment

2009-01-12T18:42:00.000-08:00

How to Deal with Commercial Cooking Equipment

There are different factors to consider when you are choosing your commercial cooking equipment. There are certain questions you need to ask yourself before you consider anything to be ideal commercial cooking material. For one thing, it may not be exactly the same as that of home cooking equipment that you are fond of using, but the features are pretty much identical, except that commercial cooking equipment are used on a larger scale.

1. From home freezers, get used to colossal sized freezers fit for many forms of frozen food items. You can’t expect your favorite fridge to be able to handle all the various foods you need to freeze. Besides, not every type of food placed in the fridge will be consumed immediately. You will have to have room for both immediate and long-term storage.

2. Multiplicity in your stove's features will also prove to be of big help. Commercial cooking equipment in the form of ample amounts of hubs in stoves will help you cook more food in the shortest possible time.

3. Plates are no longer enough to hold everything. Have trays that are tough and easy to maintain as you transport food from one customer to another.

4. Count the cost. You must be able to include in your budget this aspect of your business. Commercial cooking equipment isn’t cheap, but that's fine as long as you are able to get favorable returns on your investment.

5. Recall your economics. Know and understand the nuances of depreciation and how it will affect your commercial cooking equipment, especially the ones you purchased for the longest time.

6. Fryers are also different. We aren’t talking about single chicken pieces here. We are talking loads of chicken that are at the mercy of the customer's demand. If you are after distributing cooked food for commercial purposes, make sure that you are able to meet the demand.

7. Dryers and cabinets are just as important even if they aren’t at all that significant to home cooking operations. When you are in the food business, it pays to be quick and able to hold large amounts of ingredients.

8. Harness energy saving equipment whenever you can.

9. Train your staff to use and master the functionality of each piece of equipment. Make sure that they are able to specialize in it.

How to Cook Beef

2009-01-10T18:39:00.000-08:00

How to Cook Beef

Beef is an extremely interesting subject in the arena of food preparation. If cooking were compared to an art gallery, beef may be the medium with which art works were being done. There are just so many ways to prepare beef, but if you are still clueless as to what preparation tactic to incorporate, here are a few tips to help get you started.

1. Know thy beef. It isn’t just about following Greek philosophers in knowing thyself, but if you really want to be able to cook beef, you must know your beef: where it is from, what type is it, and if possible, what age range it belongs to. This way, you will be able to know your plan of attack for the beef, whether it’ll be Beef Jerky or classy French beef stew.

2. Learn about the cuts of your beef. Different body parts of the beef make up for different beef specialties. Make sure you know which parts you intend to use in your cooking.

3. Cooking beef requires that you soften the meat to make it edible and chewable for your guests and family. If you aren’t able to broil the beef, it would be better off grazing on the farm than dead.

4. Mind the temperature of your beef. You must be able to maintain the temperature that will keep bacteria from overpowering the meat.

5. Easily divide the beef into parts for easy storage and preparation.

6. Define whether you will go for wet or dry cooking techniques.

7. Thaw your beef before cooking. Don’t let your beef be cooked without it being thawed first. This will avoid your overdoing of the cooking on the beef.

8. When you are in doubt of its roasting capability, marinate it.

9. Keep it tender and juicy.

10. Buy beef only from trusted retailers.

11. Covering also helps when you are cooking beef. It helps thoroughly distribute the juices and preserve the needed temperature to make it tender.

12. Never trim fat before cooking. Trim it after to preserve the juicy quality.

13. When browning the beef, make sure you apply a pinch of salt. It draws off excessive moisture.

14. Choose the right equipment for the job. Make sure your pans are thick and large enough.

Home Cooking Tips and Tactics

2009-01-08T18:34:00.000-08:00

Home Cooking Tips and Tactics
By: Roel

Home cooking has its various advantages and disadvantages. Still, it deserves to be tried by every budding chef. For one thing, home cooking is highly economical. Also, you might find this to be one of the most rewarding endeavors you can try. Here are some things you can try as you venture into home cooking.

1. Have room for variety. If you are able to make your menu as varied and diverse as possible, you will be able to make more discoveries, try all possible techniques, and even develop your own cooking style.

2. Don't be afraid of experimentation. Always try to get your creative juices flowing. Never allow yourself to get stuck in traditional techniques.

3. Employ other family members' preferences and be open to feedback. Nothing beats the improvement you can get from honest evaluations of your cooking skills.

4. Always find time to cook. You use it or you’ll lose it. Regular practice will help you perfect your own style.

5. Be the master of your kitchen. Familiarize yourself with your environment, ingredients and the positioning of your refrigerator, utensil box and dish washing area. Make it as efficient as possible so that you’ll save on time and energy.

6. Unleash your creativity. Don’t be afraid of changing the way you do things or adding new ingredients to a traditionally prepared meals.

7. Involve other people in your home cooking. Link up with people of the same interest. Also, foster the desire to cook within your family.

8. Plan your meals.

9. Clean as you work within your kitchen. This way you will be able to save on time.

10. Organize your cookbooks in a manner most accessible to you.

11. Have a list of items you need to buy. Keep a note pad or notebook handy in case you need something to add to the list.

12. Work according to the season. Take the opportunity to make use of ingredients that are in season.

13. Have a system of cooking.

14. Learn to deal with leftovers. Know how to recycle them.

15. Read the manuals of the appliances you use in the kitchen.

16. Check the ingredients for expiration dates and take note of them.

Home cooking can be very profitable and rewarding in both monetary and non-monetary ways. If you are able to master home cooking, you’ll be ready for almost anything.

Varied Style of Chinese Cooking

2009-01-06T18:31:00.000-08:00

Get to Know the Rich and Varied Style of Chinese Cooking
By:Roell

Chinese cooking is arguably the most popular of all the Asian cuisines, thanks to its richness and diversity. The Chinese style of cooking we know today is the result of the combination of different regions in China, whose flavors and ingredients reflect their sub-culture, geography and history. From Asia to America to Europe, Chinese cooking is a force to reckon with, popular for its flavorful approach to cooking and food presentation.

What Chinese cooking offers

Chinese cooking may be divided into four major cooking styles, depending on the region. Canton style cooking, for example, is considered as the most popular. Because the region enjoys good weather, almost anything may be included as part of a dish. From seafood to fresh fruits and vegetables, this style of Chinese cooking has some of the most varied and sophisticated flavors to offer, characterized by meals cooked by deep frying and highlighted by rich sauces.

Another Chinese cooking style is that made famous in the provinces of Hunan and Szechwan. Rice-based foods are abundant, partnered with some really spicy dishes. The eastern and western sides have dishes that are dominated by fish and seafood.

Further up north, where the Arctic winds rule, lamb and mutton are common without pork, because most of the population are Muslims. Simplicity is the key word to describe the type of Chinese cooking here, as evidenced by the way rice, noodles and bread are served with cut vegetables and fruits.

In contrast, the cuisine in Beijing is more high-brow, featuring some of the most exotic and intricately prepared dishes in Chinese cuisine, thanks to imperial influence. Today, the best features of this style of cooking are evident in many of China's most famous chefs.

Highlights of Chinese cooking
Many of the dishes in Chinese cuisine are prepared in small, bite-sized cuts which make them easy to pick up with chopsticks and placed directly in the mouth. Some dishes, such as fish, are served whole and diners who wish to partake only have to use chopsticks to break up pieces and eat them directly.

Some of the most popular and well-loved foods courtesy of Chinese cooking include: noodles (plain and fried), stir-fried vegetables, hot pot, dumplings (fried, steamed or as part of a soup dish), soy milk, Peking duck, glutinous rice with either sweet or meat-based filling, steamed buns, filled or coated rice balls, pickled vegetables, hard boiled eggs, seasoned tofu, rice porridge and tea.

Safety And Cooking Enjoyment

2009-01-04T18:28:00.000-08:00

All the Outdoors Goodness You Want in Quick, Easy Steps
By : Roell

Campfires have been traditionally used for cooking for as long as man discovered fire. Since it's such an old cooking technique, you'd think that campfire cooking would have been mastered by now. Unfortunately, that isn’t the case. It is still as tricky as ever. Add to that the complication that some parks impose by banning campfires in some areas. But if you're lucky enough to get your chance at campfire cooking, here are tips you can use for your own safety and cooking enjoyment:

Bring the grill

Most campsites have onsite grills but it's always best to ask. Grilling is the best and simplest method you can use for campfire cooking. This method uses direct heat, so it's best utilized for smaller cuts of meat, hamburgers, sausages, toast and barbeques. It's important to pay close attention to the food while grilling it because this method employs direct heat. Food can get burned or catch fire easily.

Another type of cooking you can use with a campfire is roasting, perfect for skewered meats, chicken, hotdogs, sausages and marshmallows. Using skewers (preferably metal to avoid burning), you can cook food over your campfire. In a few minutes, you should be ready to eat.

Prepare the food

The secret to successful campfire cooking is to have the food prepared before going on your trip. This helps you enjoy your time more and saves you a lot of effort from trying to cut, chop or grind your ingredients. If the food is prepared beforehand, you can get cooking as soon as the campfire is ready.

Be practical

Some things that we associate with campfire cooking may not be plausible, such as a pot of soup that hangs over the flames. If set up using found wood, it might prove to be unstable and also difficult to build. If you truly want to use things like this for your campfire, make sure you know the right techniques to use for safe cooking. If all else fails, use a metal rigging to secure the pot in place or just avoid it entirely.

Use ingredients that are easy to cook

Campfire cooking shouldn’t take hours for just a piece of steak. Use recipes that are tried and tested. If you must experiment, have a backup plan. Choose recipes that you know will succeed with and make sure they will cook easily. Try stuffed fish, bacon wrapped steaks, buttered corn on the cob, sliced vegetables, roast beef or pork with prepared sauce and top with fresh fruits, pies or tarts.

French Cooking

2009-01-01T02:52:00.000-08:00

French Cooking

By.Roell

For many people, French cooking is the pinnacle of all regional cuisines all over the world. When people hear French food, they immediately associate it with ultimate lusciousness with impeccable elegance. But what makes this type of cooking so special? Is it all a hype, or is French cooking really revered by most food connoisseurs everywhere?

French cooking is special because of the way French people value their food so much. Eating is sacred for the French, if you have heard of their 5-hour dinners and thought of it as an exaggeration, you are wrong. French people really value their meals so much that they devote a lot of time for eating, making it an activity that is central to their daily lives. And for many of those who have tried authentic French cooking, the long sittings are really worth it.

Because the French value their cooking so much, they put nothing but the best in their cuisine. Only the best ingredients are allowed to touch the French kitchen whether it be vegetables, fruits, meats, poultry, condiments or anything else. The French also believe in the seasonality of food so ingredients are only obtained during their best times and thus they are able give their best flavors.

The best ingredients of course deserve the best treatment. And this is why French cooking seems so elaborate. French cooks and chefs take all the efforts in celebrating the wonders of food. They don’t want quality ingredients fresh from their sources to go to waste and so much care and skill are devoted to the French way of cooking.

The French are also keen to exhibit the great efforts they’ve devoted to their cooking by presenting their food in such lavish displays that by themselves are works of art. Some think that the French presentation of food is unnecessary especially garish. But this isn’t true for the French. For them, eating involves all the senses, not only taste, but sound, smell, touch, and sight.

This is why when you are about to take part in French cooking, you are sure to satisfy not only your stomach or taste buds, but your spirit as well. French cooking comes from the very heart of the French culture. It’s not all buzz, but everything you hear about French food is true. Try it out for yourself, and enjoy the delectable offerings of French cooking.

Maybe you interesting in reading to :

Asian Cooking

Italian Cooking

Turkey Cooking

Turkey Breast Cooking Time

2008-12-26T23:19:00.000-08:00

Turkey Breast Cooking Time
By : Roell

It is easy to make a moist succulent turkey breast by following a few helpful hints:

* Place your turkey breast in a shallow roasting pan, to allow the heat to circulate well.

* Place one inch of water in the bottom of the pan to help keep your turkey moist and tender.

* Brush the turkey breast lightly with oil, and cover liberally with your favorite herbs, spices, or seasonings.

Make a tent out of aluminum foil and place this over the turkey breast to hold in heat for even cooking. You will want to remove the aluminum foil during the last hour and a half of cooking for a nice golden brown color.

Check the water level periodically and add more water if needed. This juice and herb infused mixture can be used to make nice turkey gravy after the turkey is done cooking.

The typical turkey breast cooking times for thawed turkey breast at 325 to 350 degrees in a conventional oven are:

* 2 to 3 pounds - 1.5 to 2 hours

* 4 to 6 pounds - 2.5 to 3 hours

* 7 to 8 pounds - 3 to 4 hours

It is perfectly safe to take your turkey breast directly from the freezer and cook it in the oven, without thawing. Just make sure to remove the neck and giblets first.

This will increase the the turkey breast cooking time by approximately fifty percent.

* Place your frozen turkey breast in a shallow roasting pan

* Place one inch of water in the bottom of the pan to keep your turkey moist and tender

* Brush the turkey breast lightly with oil, and cover liberally with your favorite herbs, spices, or seasonings.

Place a tent of aluminum foil over the turkey to hold in heat for even cooking, remove the aluminum foil during the last hour and a half of cooking for a nice golden brown color.

The typical turkey breast cooking times for a frozen turkey breast at 325 to 350 degrees in a conventional oven are:

* 2 to 3 pounds - 3 to 4 hours

* 4 to 6 pounds - 5 to 6 hours

* 7 to 8 pounds- 6 to 8 hours

It is important to cook your turkey breast at 325 to 350 degrees to make sure that it doesn't dry out, and to maintain a safe internal temperature in the meat.

The best way to check for doneness is to use a meat thermometer. The minimum safe internal temperature is 165 degrees. If you pierce the breast with a fork, the juices should run clear.

If you use a convection oven it will reduce the turkey breast cooking times above by approximately 25 percent. To be safe use a meat thermometer to test for doneness

Following these easy tips will ensure that you have a delectable meal that everyone will be raving about.

Candis Reade is an accomplished niche website developer and author.

To learn more about Turkey Breast Cooking Time, please visit My Holiday Foods for current articles and discussions.

Article Source: http://EzineArticles.com/?expert=Candis_Reade

Turkey Cooking Time

2008-12-26T22:05:00.000-08:00

Turkey Cooking Time
By:Roell

Whether you just fancy a turkey for dinner, or it's thanksgiving and you are preparing the traditional turkey meal, you will need to get the cooking time right. Different sizes of turkey take different lengths of time to cook, and while an overcooked, dry turkey is not a very tasty meal, the alternative - an undercooked turkey and the risk of food poisoning, is even less attractive. While steaks are OK to consume rare, poultry has a much higher risk of disease from being consumed undercooked

read more...

Get to Know Asian Cooking

2008-11-29T02:40:00.001-08:00

Get to Know Asian Cooking
By: Roell

When we think about Asian cooking, we envision rich, flavorful food mixed with exotic spices. In terms of size, Asian cuisine is probably the largest, consisting of many different cooking styles from different regions and countries. Even those countries have several different cooking styles depending on the locality.

Asian cuisine is made up of many types of cooking, foods and preparation styles. Some of these include:

East Asia (Chinese, Japanese, Korean, Taiwanese)

Some of the cuisine that represents Asian cooking to the rest of the world comes from East Asia. Flavors vary and so do cooking styles but there are also similarities. A staple of East Asian cooking is rice and/or noodles, followed by dishes that contain fish, meat and vegetables. While rice is considered as an important part of the meal, noodles and buns may also be used as substitutes, depending on the region.

In the East Asian region, the use of chopsticks is predominant when partaking of solid food while flat bottomed spoons are used for soups. Chopsticks are also practical for the type of cooking practiced in these regions, since most of the foods are cut up and prepared in small pieces, allowing for direct eating. Interestingly, forks and knives are not used for eating because they are considered and were often used as weapons.

South and Southeast Asian cuisine (Indian, Sri Lankan, Pakistani, Bangladeshi, Singaporean, Vietnamese, Malaysian, Filipino, Indonesian, Cambodian, Laotian, Burmese).

Subtlety and surprise are two of the characteristics of Southeast Asian cuisine, particularly because it puts emphasis not only in taste and choice of ingredients but also in presentation. If you want to know about an Asian country's history, have a taste of its food. Not only will you taste what the country produces from its own land but you’ll also encounter the people who came and from there.

The diversity is staggering although similarity also exists to unite the region. For example, Vietnamese cooking features some French flavors while Filipino cooking has dishes that are similar to those found in Spain and America. Noodles and spices are commonly used in most regions.

Middle Eastern cooking (Some Greek, Arab, Afghan, Palestinian, Egyptian, Turkish, North African, Lebanese, Moroccan).

Middle Eastern cooking is also diverse and many of the dishes are quite exotic compared to Western tastes. Greek cooking, for example, is considered partly Asian but its taste and appearance is Mediterranean. As for the other cooking styles, there are certain similarities that vary slightly as you go from one region to the next. Common ingredients such as pita, sesame seeds, honey, sumac, parsley, mint and other herbs and sp

Easy Tips and Tricks for Quick Cooking

2008-11-28T08:54:00.000-08:00

Easy Tips and Tricks for Quick Cooking

If an hour's worth of cooking takes a lot of your energy and gets you frustrated, imagine how your female ancestors felt when they had to spend 6 hours or more each day to prepare meals. These days, though, there is no excuse for heating those store-bought pizzas and microwave meals. There are plenty of tricks you can use for quick cooking. All it takes is a little patience, preparation and creativity. Here's how:

Prepare ahead of time.

Half of the time you waste when cooking meals is actually spent on preparation including the planning, ingredient selection, washing, cutting and scraping. If you prefer fresh vegetables, cut them in the sizes you will be using and store them in the fridge. Next time you need julienned carrots, for example, you can just open a prep

ared batch and use for quick cooking.

The same holds true for pre-cooked ingredients, especially meat and chicken. Simply cook some extra pieces, store them and use them later for a different dish.

Another trick is to use convenience products, such as frozen vegetables, preserved fruits, canned or bottled sauces. This is a step above eating microwave meals and you can shave time off from preparing them. Need pesto sauce for your pasta? Don’t bring out your food processor and open a prepared bottle instead.That's 10 or 15 minutes of cooking time saved.

Review the recipe.

Another quick cooking trick is to learn your recipe beforehand. If you're unsure about a dish, read the recipe thoroughly to acquaint yourself with the ingredients and cooking process. It's a lot quicker to cook something if you have envisioned how the process will unfold and what you will need to use. That way, you can have your utensils and ingredients ready.

Cut up in small pieces and use quick cooking techniques.

Foods that are cut in small, bite-sized pieces are easier to cook compared to larger pieces. Even small pieces of beef or pork will work well even when stir-fried. If pieces are larger, grilling will be an excellent quick cooking method, as well as frying and deep-frying.

Cut once, use twice.

Rachael Ray had it right when she urged people to cut up the ingredients they need all at once and use them as needed. For example, if you need garlic for two dishes, chop up the number of cloves once and use accordingly. It saves you time so you can focus on doing something else.

Learn your specialty.

It's quicker to cook something that you know. When pressed for time, cook a recipe that you are familiar with to save time.