Cooking Talk

Here are some hints that you might find useful.

Do not discard over-ripe bananas. Slice and sprinkle it with lemon juice. Freeze it to use later for milk shakes, puddings or banana bread. It will blacken if you refrigerate it.

If you only need a few drops of lemon juice, puncture a lemon with a toothpick and squeeze out the amount needed. Replace the toothpick. If the lemon is cut, it won’t last as long.

Fresh ginger will stay fresh for months in a freezer if you wrap it tightly in foil.

To separate the leaves of a round lettuce, hit the core end sharply against the kitchen counter top. The core can be pulled out and the leaves will separate without tearing into strips.


Here is a tasty fish recipe which you can try:

4 cod fillets, skinned
Salt and pepper to taste
150ml dry white wine
½ lemon, sliced
6 tablespoons mayonnaise
4 tablespoons lemon juice
50g capers, chopped

Place the fish in a frying pan and sprinkle with salt and pepper. Add the wine and lemon slices, cover and simmer for 20 minutes.

Remove the fish from the pan, reserving 2 tablespoons of the cooking liquor, and leave to cool.

Mix together the mayonnaise, lemon juice and reserved liquor.

Stir in the capers.

Place the fish in a serving dish and top with the caper sauce. Serve cold.

About The Author

Posted by Blukor at 1:04 AM | Permalink | Comments

When you are cooking a meal, there are many things that can go wrong and many simple, household solutions to issues that arise that you may not know. To that end, we've written this article to discuss some simple hints that can make your time spent in the kitchen much easier.

- Did you burn food, and now the whole house smells of the terrible burning odor? Well, don't fret - there is a simple fix. Simply take a half of a cup of whole cloves and put them in a saucepan with two cups of water. Bring the mixture to a boil and simmer for twenty to thirty minutes. The house will now smell sweet due to this mixture.

- Flare-ups on the grill can be worrisome and dangerous. For that reason, it is important to minimize the risk of flare-ups while grilling. Any excess fat on cuts of meat that you are about to cook should be removed. Also, if you bring food to room temperature before placing it on the grill, you're more likely to cook it evenly.

- Need to check your grills temperature, but you don't have the feature on your grill? One simple test that you can perform is to hold your hand facing palms-down over the coals, roughly around where you will be cooking. You should count how long you can stand to keep your hand there as it will give you a rough estimation of the temperature. If you can only count to about two, the heat level is high, and it's best for cooking meat. If you're looking to grill vegetables, you should cook with a medium heat. If you can count to about four, the grill is the proper temperature. Be sure to keep it safe when you are performing this test.

- When baking cookies, it's tough to get them to turn out exactly round. There is an easy solution, however: after creating the dough, place it into empty concentrated juice cans and put it in the refrigerator. When you're ready to bake, just slice off the end of the can and push the dough through, slicing off cookies as you go. They should be perfectly round!

- Need to make your own croutons fast? There's an easy way to do it, and you probably have all the ingredients in your house! Cut slices of bread into cubes that are three quarters of an inch. Place them on a baking tray and add cooking spray and garlic powder. Broil the tray for roughly three minutes, and there you go! Try adding different spices to suit your individual fancy.

About The Author

Kadence Buchanan writes articles for http://iwomensinterests.com/ - In addition, Kadence also writes articles for http://universeofbeauty.net/ and http://forahealthywoman.com/

Posted by Blukor at 1:04 AM | Permalink | Comments

Outdoor cooking isn’t for everyone. It takes a person who is willing to put his reputation as a grilling superstar on the line each time he lights a gas grill or tosses a match onto a flammable pile of charcoal. that the people he feeds will appreciate the food he has cooked. Each time he (or she) steps out of his home into his back yard, armed with copper brush, tongs and forks; he faces a challenge to beat his best individual performance on the backyard grill.

Most of the outdoor chefs I’ve run across are men. It seems that women had rather stay in the kitchen. I think it is just a ploy to get the men out of the house for a while. The ladies give them the idea that cooking on the grill is almost important as breathing, especially if it’s done by him! That will get the guy outside with his chest puffed up, carrying a can of charcoal starter and a match.

First rule! If you’re using charcoal and you’re using a liquid lighter, know what you are dousing on those briquettes! It is really not the volume of the whoooomp that determines whether your coals will burn consistently. Never use gasoline, lacquer thinner, lantern fluid or any of those things that will blow you out of your shoes. Stick with charcoal lighter.

One big tip! Never use kerosene to start your charcoal! No matter how long you let your charcoal burn, no matter how much more briquettes on the coals, your rib eyes will have that subtle aroma and taste of kerosene. Your grill will smell like a piece of construction equipment. It’s best to stay with prescribed fuels that don’t stink.

There are other methods to ignite your charcoal. Use the chimney type device where you put the charcoal in an inverted cone and push a couple of sheets of newspaper in the bottom. Put a match to the paper in the bottom and the draft of the “chimney” will make the coals burn. I have never been able to keep that apparatus around the house for more than a summer due to rust, being stepped on or having the neighbors’ borrow it.

There is also the electric heating iron category of charcoal starters. Just plug it into an outlet, let it get red hot and stick it under the charcoal. It doesn’t take long to get a pile of charcoal glowing and shimmering with heat. You don’t have to worry about the whooomp either! The heating iron works well but it’s just not the same as seeing flames shoot as high as your house. You only get that with a liquid lighter that you’re not supposed to use in the first place.

Let’s talk about charcoal grills versus gas grills. I use both in my back yard barbequing. Cooking with gas is almost like cooking on the gas stove in the kitchen. Boring! Maybe that’s why I prefer charcoal. It’s just manlier to battle the flames and rescue a steak just in the nick of time, from being overly cooked. That’s the way outdoor cooking is supposed to be; a man conquering the elements!

Really, cooking on a gas grill is a nice and comfortable way to grill steaks, chickens, burgers, chops and vegetables. One of the areas in which the gas grills are deficient is smoking meat. As far as I know, you just can’t do that with today’s grills. You have to have a smoker. I prefer charcoal smokers of course, but I’ve had excellent results with electric smokers also.

Smokers, both electric and charcoal, are set up pretty much in the same way. The ones that I use are tall round ones that have a trap door opening on the side so you can add charcoal or water in the water bowl. There are other kinds of course and you can find them at a hardware store or outdoor market place. The costs are going to range from roughly $75 to $500 depending on the one you choose. I think most of them are good, but you can usually get just as much satisfaction from a cheap one instead of the high priced smokers. Of course there is the prestige of getting one of those sleek, black ones with the chrome smoke pipes. Gives you sort of a chill just to think of owning one of those, doesn’t it?

Meat smoked on an electric grill is great if you have some wood smoke flavor to make it tasty. I know you can buy little cans of wood chips to add some character to your cooking. Simply pour a little water in the can, set the can on the lava rocks in the bottom of the smoker, and when starts to simmer, you have hickory, cherry or pecan steam permeating your Boston butt! This is the city folks’ way of making barbeque.

Another big tip! If you’ve left the smoker outside uncovered, check to make sure the lava rocks are dry. If it has rained since your last cookout, chances are that the bottom of the smoker is covered in water. If so, don’t plug in the heating iron! It’s not a wise move because you will blow the iron up! Drain the water out of the base first, let the lava rocks dry, then have a safe barbeque.

My personal favorite is the charcoal smoker. It’s really not hard to use, though a lot of people seem to think it’s some kind of a miracle that the meat I smoke tastes so good. Some even think there is a secret to my success when I cook a pork loin or Boston butts and wind up with some of the most delicious barbeque you have ever tasted. Some folks even think there is a secret ingredient that I haven’t shared with anyone!

I usually smoke three or four Boston butts at a time. It’s easy. First I load the coal pan with charcoal, and then use a charcoal lighter fluid to start the coals. You could use one of the instant light charcoals if you wish, but just make sure than when you add charcoal, you use the regular briquettes or your meat will taste funny.

After the coals are lit and the flames have died, fill up the metal water bowl with about a quart of water. This helps keep the meat moist. Next lay the meat on the two racks of the smoker. I salt and pepper the meat liberally, and then put the lid back on the smoker and I’m finished for about an hour.

For three Boston butts, I usually let them cook for about 12 hours, adding charcoal and hickory chunks to the hot coals about every hour and a half. Some chefs soak the hickory in water for thirty minutes or so before adding them to the coals. I prefer to lay the wood chunks on the live coals. The dry wood smoking and burning will give you a mild taste of hickory, not the smell and taste of a burning barn! When the meat reaches 180 degrees on the meat the thermometer, take it off and tear it apart with forks. This way separates the pork easily. You can add barbeque sauce at this time or serve it on the table.

There is one ingredient so unique, so necessary to cooking good barbeque. It’s PATIENCE! Allow yourself enough time to cook the meat thoroughly. Most people do not do that. We are a society of instant gratification. If we want something, we want it now! That just won’t work when you’re trying for the best tasting barbeque you can cook. Smoking takes awhile, so give it the time it deserves!

About The Author

Posted by Blukor at 1:03 AM | Permalink | Comments

It is autumn time and the season when the leaves are changing colors, pumpkin patches abound and kids are gearing up for Halloween trick or treating. It is a busy time of year and a start of new beginnings for most kids. It is also a great time to get kids involved in the kitchen and cooking. For in autumn time apples, garden harvesting and pumpkins are readily available. Try some of these autumn time recipes and cooking activities with your kids and celebrate the season.

Chunky Applesauce in the crock pot
6 medium apples
1/3 Cup water
½ Cup sugar
¾ teaspoon cinnamon
Have adult peel and cut apples in chunks. Place in crock pot. Child can add water, sugar, and cinnamon to apples and stir together. Cover and cook on low 8 hours.

Squash Centerpiece
Pick a butternut squash that is free of blemishes. If it doesn't stand upright on its own slice off some of the bottom so it is flat. Cut off the top of the squash and hollow out seeds and insides.(as you would a pumpkin) Cut out any excess flesh inside. Place on a small saucer or plate. Use your squash vase for flowers and decorate your autumn table.

Pear and nut pizzas
pizza crust
chopped pears
chopped nuts
brown sugar
nutmeg
vanilla yogurt
Bake pizza crust until golden brown. Layer pears and nuts over top of pizza and sprinkle with brown sugar and nutmeg. Bake at 350 degrees for 10 minutes or until sugar is melted. Serve a slice of pizza with a scoop of vanilla yogurt on the side.

Flavored Roasted Pumpkin Seeds
Fresh Pumpkin seeds out of hollowed out pumpkin
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 teaspoon seasoning salt
Clean pumpkin seeds with water and pat dry. Mix ingredients together and toss pumpkin seeds to coat evenly. Place on a cookie sheet in an even layer and bake at 250 degrees for 1 hour or until seeds are browned. Stir once or twice during cooking time.

Helping your child understand where and how fruits and vegetables are grown can help peak their interest in eating healthy. Cooking is a great opportunity to teach kids these skills that will last them a lifetime and build memories to pass on to their own children.

About The Author

Debbie Madson

Visit http://www.kids-cooking-activities.com for kids cooking lesson plans, seasonal cooking activities, kids craft recipes, easy kids meals and so much more. Getting your child involved in the kitchen and learning to cook is an opportunity not to be missed.

Posted by Blukor at 1:02 AM | Permalink | Comments

It is autumn time and the season when the leaves are changing colors, pumpkin patches abound and kids are gearing up for Halloween trick or treating. It is a busy time of year and a start of new beginnings for most kids. It is also a great time to get kids involved in the kitchen and cooking. For in autumn time apples, garden harvesting and pumpkins are readily available. Try some of these autumn time recipes and cooking activities with your kids and celebrate the season.

Chunky Applesauce in the crock pot
6 medium apples
1/3 Cup water
½ Cup sugar
¾ teaspoon cinnamon
Have adult peel and cut apples in chunks. Place in crock pot. Child can add water, sugar, and cinnamon to apples and stir together. Cover and cook on low 8 hours.

Squash Centerpiece
Pick a butternut squash that is free of blemishes. If it doesn't stand upright on its own slice off some of the bottom so it is flat. Cut off the top of the squash and hollow out seeds and insides.(as you would a pumpkin) Cut out any excess flesh inside. Place on a small saucer or plate. Use your squash vase for flowers and decorate your autumn table.

Pear and nut pizzas
pizza crust
chopped pears
chopped nuts
brown sugar
nutmeg
vanilla yogurt
Bake pizza crust until golden brown. Layer pears and nuts over top of pizza and sprinkle with brown sugar and nutmeg. Bake at 350 degrees for 10 minutes or until sugar is melted. Serve a slice of pizza with a scoop of vanilla yogurt on the side.

Flavored Roasted Pumpkin Seeds
Fresh Pumpkin seeds out of hollowed out pumpkin
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 teaspoon seasoning salt
Clean pumpkin seeds with water and pat dry. Mix ingredients together and toss pumpkin seeds to coat evenly. Place on a cookie sheet in an even layer and bake at 250 degrees for 1 hour or until seeds are browned. Stir once or twice during cooking time.

Helping your child understand where and how fruits and vegetables are grown can help peak their interest in eating healthy. Cooking is a great opportunity to teach kids these skills that will last them a lifetime and build memories to pass on to their own children.

About The Author

Posted by Blukor at 1:02 AM | Permalink | Comments

Balance diet of food is the key for keep healthy, strength and active therefore to develop of mind intelligent. As we all knew, pyramid chart of food is very important to us to having a complete and balance dietary. We are what we eat..

Preparing a dish either breakfast, lunch or dinner can turn tiredness and headache especially for a mom that having a career and very limited time to prepare the food. This make mom did a short way by serving the canned food, or a ready-made food. This scenario turned the family having a very high cholesterol and healthiness food for their families.

With the right preparation of cooking, this situation can be able avoid. How do you feel when your family or customer appreciated on what you had doing. Like your kids says “its not enough”, or “give me more”..? You will get the feel of cooking satisfaction..!

Preparing the healthy food doesn’t meant you have to provide the expensive materials. There are several items like fruits, vegetables, and other raw materials, that can easily and cheap you can find at the local market.

In this blog, I will teach you, not only to prepare a dish by giving you a recipe, but I will teach you how to prepare it in the right and easy way as easy-home-cooking.com.Also I will give the origin of the dish and not only of the cooking, but everything of the cooking involvement including beverages, spices, herbs, nutrition, even organized the kitchen cooker..!!

This blog is not only for housewives to cook for the family. It is strongly recommended and extremely suitable for the student to get additional reference sources for the culinary course. Even to the Master Chef…!!

Even the dishes brings to you in the origin recipe, I will give you create it in the modern way. The recipe will content from the French to Chinese, Indian, Mongolians, Russian, nor Italian, even from the exotic of aborigine.

Have you heard the words of “the art of cooking”? What does it mean? It means that one knows a great deal about the practical aspects of cookery and cooking techniques.It presupposes a full and precise knowledge of food; a well developed sense of taste and smell; a sensitivity for colour, texture, and shape or form; and ability to coordinate all the major elements into complete harmony.

According to John Ruskin, a nineteenth century English writer and art critic, the art of cooking includes a grandmother’s thrift, a knowledge of modern chemistry, a frenchman’s sense of artistry,and an Arab’s hospitality. In summary, the art of cooking means providing high quality food and service to the complete satisfaction of guest.

Sounds complicated..? Yes…Never mind..Till next topic, let me turn it easy as easy-home-cooking..!!!

From the back desk

Dr.Chef

About The Author

Dr. Chef, Webmaster for http://www.easy-home-cooking.com .Dr. Chef has been a chef in hotel around the world.From China to India, Middle East to South Africa and Canada to Australia. Now retired as a chef and doing a consultant company in restaurant and hotel business in south East-asia.

Posted by Blukor at 1:01 AM | Permalink | Comments

Do you love Japanese food? The funny thing about Japanese food is that you either love it or you hate it. There is no in-between. And chances are, if you hate it, you probably haven’t really tasted Japanese food yet or haven’t given yourself a chance to sample it enough. Japanese food is hard to appreciate after only one bite. And sometimes, the idea that you are tasting raw food just won’t escape your mind that you are already predisposed to hating Japanese food even before you actually taste it.

Personally, I love Japanese food. There really is no other cuisine like it in the world in terms of its unique taste and presentation. Who would believe that something so raw could be so delicious? For those of you who have not yet discovered the pleasures of Japanese food, allow me to present the following primer.

The standard Japanese meal always involves a bowl of white rice as well as soup and side dishes such as pickles, vegetables, meat and fish. Japanese food is classified by the number of viands or “okazu” that are served with the rice, soup and side dishes. A meal with one okazu is called ichiju-issai and a prime example of this is the traditional Japanese breakfast which consists of miso soup, rice, grilled fish and one pickled vegetable.

The regular Japanese meal usually involves three okazu to go along with the soup, rice and pickles. Traditionally, each of these three okazu are cooked in a different way from the others. They can either be served raw or grilled, simmered, steamed or deep fried.

Another hallmark of Japanese food is seafood, which is the most popular and most widely consumed food in Japan. The most popular dishes include all types of fish as well as shellfish, squid and octopus. Crab is another favorite delicacy and so are whale and seaweed. Despite the fact that Japanese are not heavy meat eaters, you will hardly find any vegetarians among them either probably owing to their deep fashion for seafood. Beef and chicken are also popular among the Japanese.

About The Author

Jonathon Hardcastle writes articles for http://cookingforfun.net/ - In addition, Jonathon also writes articles for http://outdoorstalk.net/ and http://recreationandmore.com/.

Posted by Blukor at 1:00 AM | Permalink | Comments

Modern Cooking

Still feel good? Well, I’ll make you healthy day today. What about your dishes today. Want to make house come different? It’s all up to you as long as it’s a healthy dish. Today we will learn….

Modern cooking - Although classical cookery must constitute the basis of all innovations, the trend today is towards safe and efficient storage, simplification of food preparation methods and service, and improved nutrition. The classical art of cooking and modern cooking are dependent upon one another. Only those innovations and classical dishes which conform to basic nutritional principles in terms of ingredients, methods of preparation, and all other culinary rules can be considered modern.

The increasing interest in nutrition and in the nutritive value of foods has greatly influenced food choices. These choices are based on foods that are rich in nutrients, low in calories, and free of synthetic additives. In an effort to reduce fat consumption, whole milk and cream are being replaced by low-fat milk and yoghurt; herbs are replacing butter as seasoning for vegetables; more fish and fresh vegetables are being consumed; and fresh fruits are substituted for desserts that are high in calories. The use of basic methods of preparation, such as blanching, poaching, steaming, and grilling, that will conserve nutrients is equally as important as providing variety. Synthesizing classical cookery with these principal that lead to the health and well-being of the individual is basic to modern cooking.

Dietary Cooking - A specific diet is based on the modifications of the nutritional components of the normal diet. Included in these changes are modifications in the number of calories; modifications in one or more of the nutrients (proteins, fats, carbohydrates, vitamins and minerals); and modifications in texture and seasoning (liquid, bland, or low residue). Although most of the normal foods are used, they must be tailored to meet the needs of the individual and be prepared so that none of the nutritional content is lost or damaged.

TIP OF THE DAY

HOW TO GET RID BAD SMELL IN THE REFRIGERATOR

Sometimes there are too many things in your refrigerator, this will turn it smelly. ( curry, soups, sauces, pudding, etc…..) Put about 300 gram of charcoal at one corner of your refrigerator (medium sized).The charcoal contains chemical substance that naturally will absorb the bad smell….. IF… the smell still does not gone, take away all things in your refrigerator and wash the refrigerator.

From the back desk,

Dr. Chef

About The Author

Posted by Blukor at 12:59 AM | Permalink | Comments

More On Nutrients

Do you know that nutrients are important to us? Nutrients perform specific functions in the nourishment of the body. Right!!!! Of major importance are supplying the body with the necessary calories for energy and ensuring the continuity of the vital functions. Nutrients include protein, carbohydrate, fat, minerals, vitamins and water. So to keep my promises to you, Dr Chef will elaborate more on this issue.

Taste and Aroma: The substances which stimulate the perception of taste and aroma are not vitally necessary from the nutritional standpoint; on the other hand, they are necessary for increasing the appetite and for stimulating the digestive glands.

Fiber is necessary as a preventive measure for a wide range of disease processes.

Diet is the food consumed daily by an individual or group with an emphasis on nutrient content.

Modified diets: Special regimens prescribed as measures for prevention, control and or treatment of certain disease states.

The factors above are important for maintenance of health in the human body. Daily consumption of minimum servings of important food groups and recommended allowances for essential nutrients provides the basis for balance nutrition. Other factors such as food preparation procedures affect the nutritive value of food.

There are lots of supplement food and beverages that we can find everywhere in the market nowadays. It can be found in the form of tablets, tea or coffee, powder or injection (Vitamins). DO make sure that you don’t take unnecessary supplement because this will affect your healthiness.

TIP OF THE DAY

BEAN SPROUT

Normally, bean sprout are easier to be blistered/smelly, so to avoid this, put it in a container soak with water (1kg bean sprout) and add one or two spoonful of vinegar. This will make it last longer and crispy.…….

From the back desk,

Dr. Chef

About The Author

Posted by Blukor at 12:59 AM | Permalink | Comments

Did you know that cooking your food could cause serious damage to your health?

Changes take place, as food is cooked above 117 degrees Fahrenheit for three minutes or longer. Damage becomes progressively worse at higher temperatures over longer periods of time.

* 30% to 50% of vitamins, minerals and amino acids are destroyed. The degree of depletion, destruction, and alteration is simply a matter of temperature, cooking method, and time.

* 100% of enzymes are damaged and the body is depleted of the energy it needs to maintain and repair tissue and organ systems, which will shorten our lives. Eating enzyme-dead food places a burden on the pancreas and other organs and overworks them, which eventually exhausts these organs and rendering them ineffective.

* After eating a cooked meal, there is a rush of white blood cells towards the digestive tract, leaving the rest of the body less protected by the immune system. The immune system “thinks” the body is being invaded by a foreign (toxic) substance when cooked food is eaten.

* Much needed natural fibers break down and the body needs 20-30 grams of fiber daily to have the ability to remove the toxins that accumulate at a rapid rate.

* There is malnutrition at the cellular level. Cooked foods are lower in nutrients and they contain wastes and toxins. For this reason the individual cells don't receive enough of the nutrients they need to combat the daily onslaught of excess free radicals that build up within the cells. Eventually many of the cells in our body become overworked and unable to handle the continuous attacks. The result is serious disease and illness. A prime example is cancer, which kills an estimated 30% of Americans.

Gee, we thought we were eating a healthy home cooked meal! Now because of all the changes that took place in the food when it was cooked, we have actually caused premature aging in our bodies. We may have even contributed to the attack of a serious illness.

What can be done to counteract all the damage done by cooking? It is virtually impossible to eat nothing but raw food. The good news is that we can live long healthy lives if we know what to do.

1. Eat lots of fresh fruit daily (certified organic when possible)

2. Eat lots of raw vegetables. Choose from romaine or leafy green lettuce, carrots, cucumbers, tomatoes, green peppers, red sweet peppers, pea pods, etc. They are loaded with antioxidants and phytonutrients.

3. When cooking, steam your vegetables and serve on the crisp side.

4. Drink plenty of pure filtered water.

5. Take high quality nutritional supplements including antioxidants, colostrum, phytonutrients and glyconutrients.

In summary, with today’s high stress, fast paced society we have to be proactive about protecting our health and the health of our loved ones. Finding new tips and secrets on good health is one way of the best ways to guard against illness. For more information,

I can be reached at 715-484-2225 or email me at VitalCarbs4You@yahoo.com. I would love to hear from you.

About The Author

Bonnie Fronek, National Health Educator, has been helping people find alternatives that improve their eating habits and their health. Being a former cancer patient, she seriously pursued learning how to help her body heal and repair and to prevent serious illness from returning. She loves to share her findings and help others to experience better health and well-being. Her website is: http://www.RealHealthSecrets.com.

Posted by Blukor at 12:58 AM | Permalink | Comments

The term "cuisine" has widespread implications, encompassing practices and traditions in cooking and the general preparation of food and beverages. These practices and traditions are usually specific to a certain geographic region and heavily influenced by the various ingredients available in that region as well as by it's cultural mores (such as religion). The use of chopsticks in the Far East, for example, (itself done in keeping with Confucian teachings) necessitates that the food be cut into bite-size portions before serving. New technologies have also come into play in regional cuisine. New methods of production, preservation, transportation etc. coupled with the rise of intercultural interaction brought about by immigration and tourism has lifted many of the old restraints off of cuisine.

"Ethnic" cuisine often depends upon the delivery of fresh ingredients from far-away lands and has only recently been made possible by faster and cheaper transportation as well as better preservation and other factors. The existence of foreign cuisines alongside local cuisines allows for the creation of new dishes through experimentation by chefs. Cuisine is, for all these reasons, culturally important in many ways and is often associated with oenology and gastronomy. Italian and French cuisine is much appreciated around the world for its variety and the quality of its products.

About The Author

Posted by Blukor at 12:57 AM | Permalink | Comments

Are you a vegetarian or thinking about becoming a vegetarian? Do you want to know how to become a vegetarian that can cook great meals? Learn the 5 ingredients that I use to make just about any vegetarian meal taste better.

The first ingredient that I will introduce to you is garlic. Garlic is a spectacular for cooking and can add a ton of flavor to just about anything. If you are a true vegetarian you use olive oil or something other than butter to cook with. This means that garlic will be even better for you because garlic gains a wonderful and potent flavor when you cook with olive oil.

That leads me to my second ingredient, olive oil. Olive oil is a wonderful oil for cooking and comes directly from the land. Make sure to use extra virgin olive oil because it is richer in minerals and is has a more pure taste. Even adding a dash to a salad or using olive oil to create a vinaigrette dressing can add a great flavor.

This brings me to my third ingredient, red wine vinegar, which is very popular to create the vinaigrette I just mentioned. Red wine vinegar has a very natural and great flavor. It goes well with many vegetables and actually is great when mixed into a fruit salad full of melons. If you are a vegetarian that eats fish, then you will love using red wine vinegar when cooking fish.

My fourth ingredient for vegetarian cooking is using wines. Both red wine and white wine are great for cooking. Just try cooking squash mixed with other vegetables with white wine. I prefer a good chardonnay. Make sure when you are picking a wine to cook with that you do not go too expensive because the price will not make a big enough difference for your money.

My fifth and final ingredient for vegetarian cooking is liquor. I love to cook with vodka, brandy, whiskey, and tequila. These liquors can all add a great flavor to any vegetarian dish. I love using whiskey and brandy with fruits. You can also mix in other liquors such as flavored liquors. You can experiment with all types and you will be pleasantly surprised by most of them.

Now you have 5 great ingredients to add to your vegetarian dishes. You can invent some wonderful dishes with these ingredients and become a wonderful vegetarian chef.

About The Author

Ben Ehinger

Are you ready to taste the flavor of great vegetarian dishes? Have you wanted to become a vegetarian, but are afraid of losing the love for great tasting meals? Become a vegetarian or just spice up your vegetarian dishes today. Go to the following website for more information about vegetarian cooking:

http://www.ready-repair-my-credit.com/vegetarian.htm

Posted by Blukor at 12:57 AM | Permalink | Comments

Some of the Chefs in Western Massachusetts like to take native ingredients and recipes and give them their own signature

fish cakes
* 1 lb. mixed fish, cut in large dice (salmon, swordfish, tuna)
* 1 small rib celery, finely diced
* 1/2 small green pepper, finely diced
* 1/2 small red pepper, finely diced
* 1/2 tsp. Old Bay seasoning
* 1/2 cup bread crumbs
* 1 tsp. mixed tarragon & chives, chopped
* 1 cup white wine & 1/2 cup rice wine vinegar
* 1 egg
* 1 Tbsp. Dijon mustard
* 3/4 tsp. Tabasco sauce
* 1/2 tsp. salt
* 1/4 cup milk
* flour & oil as needed for cooking

sweet & spicy aioli sauce
* 4-5 cloves roasted garlic
* 2 oz. rice wine vinegar
* 1/4 cup Thai garlic chili sauce
* 1/2 tsp. salt, plus additional to taste
* 2 large egg yolks
* 2 oz. granulated sugar
* 1/2 cup canola or vegetable oil

Place the chopped fish in a small sauce pan. Cover the fish with tap water, the cup of white wine and the 1/2 cup wine vinegar. Boil gently just until the fish is opaque (just barely cooked through and juicy).

Drain and place in a bowl with the diced vegetables, eggs, Dijon mustard, Tabasco sauce and seasonings, mashing the mixture together like a meatloaf or meatball mixture. Add the milk to the bread crumbs to moisten and incorporate into the fish mixture. Form this mixture into 8 "patties", in a similar manor as making a hamburger patty. Chill until ready to cook.

For the sweet & spicy aioli sauce: place the sugar and vinegar in a small pan and heat over high heat, just to melt the sugar. Pull off the heat and reserve. Place the garlic cloves, eggs, salt and chili sauce in a food processor and turn on the power.

Very slowly incorporate the oil, the sauce should take on a thick mayonnaise consistency once you have added all the oil. Now with the machine still running, add the vinegar mixture, then stop the machine. You have created an emulsion, and the key to a successful emulsion is in the slow addition of the oil, so the sauce doesn't separate. If it is too thick at this point you may incorporate a little water to thin it out. Check the seasoning, it should have a good balance of sweet, sour, spicy and salty flavors to really make your taste buds salivate.

Heat some vegetable oil, enough to cover the bottom of a large sauté pan, until it is very hot, almost smoking. Dip the fish cakes in a flour and then cook for 2-3 minutes on a medium heat, until nice and golden brown. Flip the fish cakes over and cook the other side until nicely golden browned also.

To serve, place the mixed baby greens on serving plates topped with a small amount of vinaigrette. Place the warm fish cakes on top, topping them off with aioli sauce. Enjoy!

Courtesy Chef Chris Albano

http://www.westernmachefs.com

About The Author

Chris Albano is local chef and administrator for http://WesternMaChefs.com trying to give a little credit for the local heroes.

Posted by Blukor at 12:55 AM | Permalink | Comments

Healthy cooking or healthy eating doesn't mean denial. Changes that we implement towards a healthier lifestyle will impact our health, the way we feel and perhaps extend our life.

Cooking is a personal experience and we can implement different methods for the same meal. For example, if we want to make mashed potatoes, we could boil the potatoes, or we could steam them, we could peel the skin, buy instant mixes, etc. The choices we make will modify and transform the quality and the nutritional value of the food you put on your table. So here are a few tips that you can easily implement in your kitchen.

Healthy Cooking

For a healthier lifestyle, you may want change what you cook as well as how you cook. Depending on the method you choose, you may be depleting the nutrients out of your food. You could be preparing a meal with the right nutritious ingredients but after you are done cooking, you may end up with a dish that has no nutritional value.

When heat is applied, many vitamins and minerals are burnt away. The higher the temperature and the longer you cook it, the fewer nutrients you will have in your meal. It is important then not to overcook your meals, try to cook your meals in the shortest time possible and with the minimum amount of water possible. However, dry cooking methods such as roasting and baking are perhaps the worst method, as they require a longer cooking time. Microwaving, frying, boiling and sautéing are some of the methods that you need to consider before you cook. Steaming and stir-frying are better choices, as they will allow the natural nutrition to remain in your food.

It is also important to consider the oxidation that occurs in vegetables once they are cut, as oxidation will neutralize the vitamins. For this reason, try not to cut or chop your vegetables way ahead of time.

Seasonings

You may also want to think about the seasonings that you add to your foods when cooking.

Consider adding unrefined sea salt to your meals instead of the commonly available commercial table salt, which is a highly refined product containing 99.5% sodium chloride with almost no trace minerals left. Unrefined sea salt taste wonderful and depending on the method of processing, it contains 0.5 to 3% trace minerals in addition to sodium chloride and small quantities of other elements found naturally in the ocean. You also need to remember that too much salt can cause hypertension, excessive fluid retention and other complications. You could also add a lot of spices and herbs instead if you need to add more taste to your meals. Try adding fresh lemon juice or lime juice to add a little extra taste.

Monosodium Glutamate (MSG). It is used to enhance flavor and some people are extremely sensitive to it. It is believed to cause headaches, muscle tightening.

Baking powders that contain aluminum.

Cooking utensils

Quality cookware and utensils that do not interact with food are also important to consider. Natural materials such as earthenware, ceramic, glass and metals such as stainless steel, cast-iron or enamel coated steel are recommended. Avoid aluminum, plastic, Teflon and other synthetic materials. Nonstick cookware such as Teflon will emit toxic fumes when heated to a high temperature. Inhaling these toxic fumes can lead to respiratory disease, weakening of the immune system, cancer, depression, asthma and other health problems.

More Things to Consider

Choose quality vegetable oils. Avoid hydrogenated oils and fats, refined margarines and oils, animal oils and fats and shortenings. Hydrogenated oils are manufactured oils. Studies have found that they attack the arteries with a risk of heart disease, the kidneys, liver, spleen, intestine and gallbladder.

Avoid Aspartame. MSG and Aspartame are both considered excitotoxins. Studies have found that Aspartame is the cause for many medical problems, such as headaches, hyperactivity in children, seizure disorders and memory loss. Both Aspartame and MSG and other similar substances cause harm to the brain and nervous system.

Try using less white flour and introduce more fiber by adding bran and soy flour and wheat germ to your bread recipes.

Avoid white processed sugar. The living vitality is not there. Organically grown unprocessed living sugar can be found at health food stores.

Avoid artificial sweeteners, they are manufactured chemicals. Use raw organic honey, fresh organic fruit juices or organic raw evaporated sugarcane juice.

Balance your diet with fresh fruits and vegetables versus frozen or canned. Choose 100% organic fresh produce that is free from chemical fertilizers, pesticides or herbicides. Have a salad every day. Make your own salad dressing. Here is the one I make for my daily salads. In the food processor chop garlic, ginger, onion, jalapeño pepper and parsley. Add fresh squeezed lime juice (from 4 or 5 limes) or lemon juice, extra virgin oil, and unrefined sea salt, that's it, and it is delicious. You could also add honey for a little extra flavor. As far as the amount for each ingredient, I would say, 5 cloves of garlic, a 1/2" piece of ginger, 1/2 onion, 1 jalapeño pepper, a handful of parsley and 4-5 limes. Add oil and salt to taste. Yields about a pint.

Storing foods depletes their vitamin and mineral content. So remember not to keep leftovers in the fridge for more than a couple of days. Instead, try freezing your leftovers right away, as soon as your food has cooled.

And last but not least, cook with a light heart and avoid meals prepared by people who are sick, angry or they have an unhappy attitude when cooking.

About The Author

Izzy Morgan offers Health Articles on Nutrition and other health topics at her website http://www.ForHealthTips.com

Posted by Blukor at 12:55 AM | Permalink | Comments

Are you planning a birthday party for your preschool age child? Consider hosting a cooking party. These parties are unique, interactive and entertaining for young children.

Party stores and Internet based retailers offer wonderful invitations for a cooking party. Invitations display pictures of baking tools, recipe cards or aprons. Custom invitations however, can be expensive and may require a significant amount of wait time for printing and shipping. If you have time or budget constraints, visit your local arts and crafts store for paper stock and then design and print your own party invitations. Let your guests know that you are cooking up fun and that you want them to join you for an exciting event.

Hosting a cooking party for preschoolers should be easy and engaging. Setup tables so guests have plenty of room to prepare food and to interact. For this age group, it is better to engage guests in food preparation and decorating rather than actual baking and cooking. However, take time to walk guests through the kitchen to teach them about cooking tools and cooking safety. Allow them to handle basic cooking tools such as rolling pins, measuring cups, spatulas, spoons and whisks. Then introduce equipment that requires adult supervision such as blenders, electric mixers, waffle makers and sandwich machines. This cooking introduction will empower them to interact with their parents in their own kitchen.

Cooking can be overwhelming for young children. Select simple and rewarding activities so guests leave with a sense of accomplishment regarding their creations. For example, allow guests to decorate and to assemble food items. Party ideas include cupcake or cookie decorating, fruit kabob or yogurt and granola parfait assembly or jewelry making with cereal.

Design your own chef hats or order paper chef hats on-line. Then provide crayons and art supplies so guests can decorate their hats. If your budget allows, order child size aprons and use them as a party favor. Alternatively, you can attach a plastic cookie cutter to a mini rolling pin with a note thanking the guest for celebrating with you. On the back of the thank you tag, include a simple and age appropriate cookie recipe so guests can create something special in their own kitchen. An additional benefit of this party favor is that guests will also be able to use the rolling pin at home for play dough and other arts and crafts projects.

About The Author

Mom IndexTM (http://www.momindex.com) addresses the dynamics of motherhood by bringing relevant and practical information to your fingertips. We keep you informed of new and unique products and services and offer opportunities and ideas to simplify and enrich your life. Recognizing that motherhood entails constant management of priorities and desires, we will partner with you in the exciting journey of raising children as well as balancing your needs for a fulfilling life. Visit Mom Index at http://www.momindex.com.

Posted by Blukor at 12:54 AM | Permalink | Comments

Kids love to be creative. Cooking is a great outlet for kids to express their creativity. It can also help provide a wonderful way to build and develop self-esteem.

One-on-one Time

With our lives so busy, cooking provides a wonderful way to spend quality one-on-one time. The memories that are created while cooking together will last a lifetime. I am sure many of you have fond memories of learning and helping your parents or grandparents cook. It may take extra patience and time to prepare the meal, but the benefits far outweigh the time it takes to clean up.

Age Appropriate

Depending on age of your child, pick age appropriate tasks. For example, if your kids are too young to measure or assemble ingredients, let them have a quick stir or let them pour something into the bowl. They will be thrilled to just be able to help.

Older kids can help with things like measuring, stirring, assembling and helping follow the recipe. Teenagers can also help by preparing, shopping and cooking the meals with minimal guidance.

Benefits

So what are some of the benefits? Some you will see immediately and others may take a life time to notice. Either way, there are many great benefits.

Not only does it teach kids a lifelong skill, but it also helps instill healthy eating habits. Kids that learn to cook and eat healthy will be more likely to continue with good eating habits into adulthood. Encouraging kids to cook and eat healthy foods like fruits and vegetables in the home can also help reduce the amount of junk food they are consuming.

It also can reduce the number of times a family runs through the drive though or picks up take out, thus helping the family save money and reduce caloric intake while developing healthier eating habits.

Family Time

Another added benefit is that it provides children with structured family time. Children love stability and cooking and eating together is a chance to provide family togetherness. It also helps kids feel like they are contributing to the family. Plus when they help prepare the meal, they are more likely to feel a sense of accomplishment and actually want to eat the meal. Picky eaters will even venture out to try food they helped prepare, more so than they would if you simply put a plate of food in front of them. Now what parent does not wish that mealtimes would go a little smoother?

Great family recipes and secrets are learned and passed down the line. Many of our favorite recipes get passed down the line from past generations. If your family has a great cooking history, pass it along to your kids. In turn, they will share it with their future families.

Have fun sharing and creating memories with your kids.

About The Author

Posted by Blukor at 12:53 AM | Permalink | Comments

Preparation is the key when you're going to cook asparagus. There are several methods of cooking boiling, grilling, steaming, or roasting. The microwave is also a good option when cooking asparagus. Cut the asparagus into sections and you can use it in stirfries you can also blanch the asparagus and use it in vegetable dips. Of course, there's nothing like steamed asparagus with butter, salt, and pepper.

When buying asparagus make sure that it is fresh, the asparagus will taste much better and can be kept for two to three days when properly stored. Once you get the asparagus home and ready to prepare, you'll need to trim it. The easiest way to trim asparagus before cooking is to simply do it by hand by bending the stock until it breaks. If it will not break but only bends, it is probably old and will not be as fresh as you would like it. Some cooks prefer to peel the bottom of the stocks this is not really necessary but sometimes helps when the stocks are a little woody. Contrary to popular belief the thicker asparagus is actually more flavorful than the pencil thin variety that most people want to buy.

An easy way to peel asparagus if you decide to go that route, is to lay a stalk on the counter or a cutting board and use a vegetable peeler. Starting at the top of the asparagus peel all the way to the end. The main reason anybody would peel asparagus, as I mentioned above, would be to make the asparagus more tender. You don't need to completely peel the asparagus either, simply peel down one one side to allow moisture to enter the asparagus while it is cooking.

If you want to steam the asparagus here is a simple method. After you have timmed your asparagus to the size you need, and optionally peeled it, place them in a saucepan and about an inch of water. Another steaming method you can use when cooking asparagus is to stand them vertically. Make sure you tie the bundles at the bottom and the top so they don't fall over in the pan. They should steam for approximately 5 to 10 minutes depending on the thickness.

Boiling is a great way to cook asparagus also. You want to use just enough water to cover the asparagus but make sure all the stems face the same direction and are covered with water. The asparagus will take between four to six minutes to cook completely, but again that depends on the size.

One method I really enjoy is using the grill. Cooking asparagus on the grill either directly over the fire or on skewers gives a great smoky flavor. Depending how you like them, cook the asparagus for anywhere from 30 seconds to 10 minutes. Another great way to cook the asparagus is to wrap them in foil with a little bit of olive oil and salt and pepper and cook them on the grill for 10-20 minutes. You'll have a great treat.

On those winter days when you really don't want to cook asparagus on the BBQ, another great option is roasting. Simply heat the oven to 425° F, and lay the asparagus flat on a baking sheet lined with foil. You can put any seasoning you want on the asparagus when roasting; salt, pepper, lemon pepper or any other spice that you have on hand are good. You will be rewarded with a nice tender stalk with a roasted flavor in about two to three minutes.

About The Author

Jon Griffin has been playing music since he was 7 years old. He is also an avid cook and expert in beer, brewing and other beverages. He owns http://salsablanca.com and http://learningaboutstuff.com

He went to Grove School of Music where he studied songwriting and composing and arranging (yes it was fun doing a big band chart every week!).

Posted by Blukor at 12:52 AM | Permalink | Comments

Southern Cooking - Add Some Spice With This New Recipe

Being born and raised in the deep South, I do not know where my recently developed taste for spicy food came from. I do not remember much spicy food being served at the dinner table when I was growing up. Although life has taken me far from the South, my love for the Southern cuisine has never diminished. And, this new love for adding “spicy” to my Southern dishes has me a little pleasantly surprised.

I was unaware that my taste for spicy food or additives had blended into my daily diet of Southern dishes. But, recently I recognized that I was on to something. Maybe, the rest of the world has been eating like this forever, but it was new to me. And, as I searched the internet to see if anyone was suggesting adding spicy flavor to Southern recipes, I could not find any.

You may argue that cajun food has always been spicy. Some may consider that Southern food, since it originated in Louisiana. And, yes, I agree cajun food is spicy. However, to me Cajun food is a breed of it's own. It's not what I would call traditional Southern food.

I'm talking about green beans, fried okra, black eyed peas, cornbread and turnip greens. And, Southern fried chicken, hushpuppies and home made biscuits and gravy.

So, when I realized I was enjoying spicy additives with my favorite traditional Southern dishes , I had to step back and ask myself, “where did this come from?”

I have found that adding a small slice of jalapeno pepper to turnip greens and a touch of crushed red pepper to fried okra really enhances the flavor. And, a splash of hot sauce on “everything” Southern is delightful. Try dipping your chicken in a mild hot sauce before coating with flour for a great Southern fried chicken. Of course, some may call this simply “hot wings...but not the way I cook it. Hot wings are not cooked Southern style like I cook my fried chicken (free recipe on my website).

I have tried many of the store brand hot sauces, and they are pretty good, but most are too hot or too mild and lacking in flavor. And, I was satisfied until I recently ran across a home made hot sauce recipe that blows all the others out of the water. It is fantastic!

It's called “Butt-Kicking” Spicy Lime Sauce (my name for it). And, I want to share the recipe with you. Here's how to make your own.

Ingredients:
6 large jalapeno peppers (fresh is better, but you can use bottled)
6 garlic cloves
1 small onion
2 cups apple cider vinegar
1/4 cup chopped cilantro
2 teaspoons salt
juice of 2 limes
1 teaspoon black pepper

Remove the seeds and ribs from the peppers and cut into medium chunks. Roughly chop the onion and garlic and put all the chopped ingredients into a small saucepan. Pour in the vinegar and bring to a boil. Reduce heat and simmer 10 minutes.

Roughly chop the cilantro and put into a blender with the salt, pepper and lime juice.

When the jalapeno mixture is cooked, allow to cool 10 minutes, then add to the blender.

Turn the blender on low for 10 seconds, then increase to highest setting and puree for 3 minutes.

If you want a pure liquid sauce, strain through a medium hole strainer, however, I prefer not to strain. I like the fine pulp in the sauce.

Pour into sterilized jars and refrigerate. The sauce will keep about a month under refrigeration. Makes about a pint.

Note: Sterilize jars by placing jars and lids in boiling water for 15 minutes.

This sauce is very unique tasting due to the cilantro and lime juice. I doubt you will find anything like it in your market. And, this is better because it's fresh. And, you made it yourself.

I put a bottle of this sauce on the table for every meal, including breakfast (it's great on an omelette). Actually, it's good on everything. I haven't tried ice cream yet, but ...hummmm.

About The Author

Ken Miller is a freelance writer and webmaster for http://www.itzalgud.com, where you may find free recipes for the most favorite Southern, traditional recipes, including Southern fried chicken.

Posted by Blukor at 12:51 AM | Permalink | Comments

Does the idea that good food has to take a long time to make keep you from spending time cooking? There are many ways to help speed and efficiency in the kitchen. The arrangement of your kitchen, as well as the tools you use, make all the difference. Don't give up on trying to expand your skills and abilities. Try these suggestions to make gourmet cooking well within your time constraints.

You might have heard the old adage, "a place for everything and everything in its place." This is a great time saving practice. Put the same things in the same place in your kitchen and work area. You will not waste time trying to find things and get frustrated. Tools and items that are frequently used should be placed accessible and easy to get. The bowl or platter you only use at Thanksgiving can be placed in the basement or in the back of the cupboard. It is also worth noting that you won't know if something works until you try it and you might make changes as time goes by. Don't be afraid to reorganize or adjust.

The smell of bread baking alone is enough to make the senses ripple with pleasure. Don't deny your home of the enticing aromas of fresh baked goods that relax and invigorate the soul because you think they take too long. If you are among the population that think making homemade bread is a horribly long process that you do not have time for, invest in a mixer, it does all the work! While the ingredients combine you can spend your time checking a recipe, loading the dishwasher, or making a call. When choosing a mixer consider the quart size capacity of the bowl and wattage of the mixer. This is important because a smaller, less powerful machine will not be able to handle some quantity of ingredients. More time will be spent mixing by hand and cleaning up than if you would have done it without the machine to start with. Another important thing to note about a free standing mixer is their ability to do so many different tasks. Whipping, whisking, blending, and kneading, can all be done without you participating at all. Not only does this save time, but it also saves effort, freeing up up energy for other aspects of preparation.

Another time saving product that will help you cook like a pro is a food processor. Different jobs need different sizes and so it is recommended to have a smaller and larger capacity processor. Chopping onions, garlic, tomatoes, peppers, nuts, etc. is quick and easy. Those items you frequently use do not need to take so much time to prepare. Use the tools that speed your work and you will be more apt to do more of it.

One of the most frustrating and time taking occurrences is running out of measuring cups or spoons because they are dirty. More than one set is needed to cook efficiently. If a cup is only used for dry ingredients it is not a problem, or if you can do all the dry ingredients first and then the wet, you solve the problem, but usually they are interchanged as you cook. Two to three sets will allow you to be quick in measuring without having to stop and wash (and then thoroughly dry) measuring tools while you cook. Having a set of odd sized cups and spoons makes cooking and baking faster and easier also. A two cup, one and a half cup, 2 tablespoon, half teaspoon measures are a great time and ease saver.

These products are worth the space they take up. The time saved making delicious dinners, breads and treats will allow you to spend time that you want to working or playing without sacrificing making good food yourself. Cooking gives so much more to a person that food on the table. It allows for relaxation, contemplation, creativity and enjoyment. Free up unnecessary time spent in your kitchen and become the gourmet cook you have always wanted to be, but thought it just took too much time.

About The Author

Posted by Blukor at 12:49 AM | Permalink | Comments

Get ready, a cooking revolution is at the kitchen door. What the cell phone did for the telecommunication industry, induction cooking is now doing for the food industry. While the technology has been around for decades, in recent years it has been greatly improved upon, already taking hold in Europe and Japan. There can be no doubt that magnetic induction promises to be the most attractive cooking option on the market. In this article we will discuss how induction cooking works, how it differs from electric and gas stovetops, and explain the advantages and disadvantages of the new technology.

Up until now, there have been two basic methods of cooking food. Both methods follow the same basic principles. In the chemical method, a combustible material—such as wood, coal, or gas—is burned to generate heat; while the electrical method accomplishes the same thing by running a current through a coil, or more recently, a halogen-filled bulb. (A third, oven-only option for generating heat needed for cooking is microwaving, which generates the heat within the food itself.) Magnetic induction is a completely different technology.

A crash course in basic physics explains how it works. When a conductor is placed in the presence of a changing magnetic field, electricity is produced in the conductor. The result is an electromagnet. In induction cooking, an electromagnet is placed under the cooking surface. When turned on, an alternating current runs through the electromagnet, producing a magnetic field. A large metal object on the surface will pick up the current and generate heat. Voila! Now we’re cooking!

The biggest difference between induction cooking and its counterparts is where the heat is generated. Gas and electric stovetops produce heat on a burner. The heat is then transferred, more or less efficiently, to a cooking vessel and its contents. In contrast, induction cook tops generate heat in the vessel itself, while the burner stays cool. Since there is no transfer of heat from burner to pan, there is virtually no wasted heat. Studies have shown that induction cooking may be up to 90% energy efficient, compared to electric and gas cooking, which are 47% and 40% energy efficient respectively. In addition to efficiency, induction cooking is the superior choice when it comes to safety issues. Because the cooking surface stays cool (i.e. room temperature) there are no more burned hands or hot pads and there is no open flame sending potentially dangerous fumes into the air. Best of all, with the heat focused in the right place, the kitchen--and the chef--stays cool and comfortable.

But the real luxury of induction cooking—the things that sets it apart as the Porsche of cook tops—is the precision and control it gives the chef. By varying the strength of the magnetic field, the heat generated in the pot responds instantly. This means water boils in half the amount of time it takes electric and gas stoves. Low temperatures work as well as high ones—meaning you can toss out your double boiler! One experiment showed chocolate chips melting at such a low temperature they held their shape until spread with a spoon. Induction warmers are great for caterers as well, since they hold low temperatures and keep food warm better than any of the alternatives.

Unfortunately there are a couple big disadvantages to induction stoves. For the pan to conduct energy it must be magnetic—that is, it must contain iron. Therefore, cast-iron and steel pots and pans are necessary. Test your cookware by passing a magnet across the pan. If the magnet sticks, the pan will work. Some cookware, made with layers of aluminum and copper for distribution, will still work beautifully on an induction cook top, as long as the surface of the pan is steel.

The second disadvantage is unavailability. For some reason, induction cooking has been slower to take off in America than it has across the Atlantic. Therefore, it’s still hard to find, and models are more expensive. (Prices start well above a thousand dollars.) However, as the market increases, look for prices to steadily fall. If you can’t wait, there are several websites where you can order an induction cook top and have it delivered to your home. Installation is relatively easy.

After using an induction cook top, it’s easy to imagine the day when we will look back on electric or gas ranges with the same astonishment and nostalgia as we do grandma’s old wood stove.

About The Author

Emma Snow is a gourmet and freelance writer. Writing for Gourmet Living http://www.gourmet-living.com and BBQ Shop http://www.bbq-shop.net .

Posted by Blukor at 12:48 AM | Permalink | Comments

A healthy life style extremely depended on the food consumed by us. True??? Whilst exercise is a must to all, a nutritious balance diet also plays a major role to our lifestyle. For those chef-to-be, please bear in mind that balance nutrition is a must-knowledge for preparing good and balanced food.

In this and future articles, Dr. Chef will address more and more about this nutrition diet in the food preparation. That’s why people acknowledge me as Dr. Chef…!!!

Basic Principles of Nutrition: It is necessary for maintaining the human body in good health because our body is continuously using the substances which make it up and these must be replaced by absorbing food. So, a number of important factors must be considered if the process of alimentation is to be carried out correctly.

Hunger and thirst are sensed automatically by a healthy person.

Appetite is the desire for food without really being hungry. It’s mainly psychological. In our psychological stress, we don’t have appetite in spite of being hungry.

Variety: We need varieties of different foods and only varied food intake can ensure balanced nutrition.

Digestion: It takes place in the gastrointestinal tract, and is the breakdown of food prior to its absorption into the body.

Metabolism is the conversion of nutrients occurring in a series of processes in different parts of the body. This activity is necessary for the building and continuous functioning of cells and tissues.

TIP OF THE DAY

SANDWICHES

Normally we keep our uneaten sandwiches in the fridge. This will make it dry and hard. So, do not waste your money by buying and wrapping your sandwiches with cling wrap, but use this…. Cover it with a clean and wet cloth because the bread will last longer and fresh. Till next article, I wish you A Gooood and Healthy Day ……….

From the back desk,

Dr. Chef

About The Author

Dr. Chef, Webmaster for http://www.easy-home-cooking.com .Dr. Chef has been a chef in hotel around the world.From China to India, Middle East to South Africa and Canada to Australia. Now retired as a chef and doing a consultant company in restaurant and hotel business in south East-asia.

Posted by Blukor at 12:46 AM | Permalink | Comments