Spicy Recipe Tips

Tips of Cooking Meat In The Microwave

2009-02-23T16:08:00.000+08:00

Tips of Cooking Meat In The Microwave

By : seema sharma

Summer is here and if you are anything like me, you dont want to turn on your oven or stove unless absolutely necessary. I do most of my cooking in the microwave during the summer months. It helps keep my home cooler and cuts down on my cooling bill.

I have found that many people dont like to cook meat in the microwave. I was once one of those people. Chicken would come out like rubber and I always worried that ground beef didnt cook thoroughly. I have since found that the trick is to use the right cooking utensils.

There has also been some hype about how its not safe to use plastic to cook meat or anything else in the microwave. This is only half true. Certain types of plastic have chemicals that are activated with the extreme heat of the microwave and these chemicals can get into your food. For more details visit Hence, the key to cooking in your microwave is, once again, to use the correct cooking utensils. Basically, use containers that are specifically designed for cooking in the microwave.

My preference in microwave cooking is Tupperware. Their cookware is specifically designed for the microwave so you dont have to worry about the chemicals. Their Oval Cooker is designed to retain the moisture of your meat so that your meat doesnt come out dry and rubbery. It also has a colander so you can brown your meat and let the grease drip to the bottom. That makes it easy to dispose of the grease drippings or use them for gravy. Tupperware also backs it cooker with a lifetime warranty so if it breaks I can just replace it with a new one, which seems like a good investment to me.

So the instructions I am providing below apply to the Tupperware Oval Cooker. If you feel confident using a different type of microwave cooker, of course, try that, but please make sure you follow the guidelines I stated above.

Cooking Ground Beef Place the ground beef with your favorite seasoning in the colander of the cooker. Cover and cook for 6 minutes per pound. Let sit a few minutes then remove from the microwave. By using the colander all the grease will drain to the bottom of the cooker.

Cooking a Whole Chicken If using the Oval Cooker you will need to use the extender piece for your average size chicken. Then place the chicken in the cooker. Pour about half a cup of water on the bottom of the cooker. Sprinkle your chicken with your favorites seasonings. Place the cover on the cooker and cook for 6 minutes per pound. I think you will be surprised at how moist your chicken comes out.

Cooking Cut Up Chicken After cutting up your chicken use the same instructions for cooking a whole chicken. Determine by how high the chicken stacks if you will need to use the extender or not.

Cooking Chicken Pieces You can use the colander to cook chicken pieces. Cut the chicken into bit size pieces. I usually use chicken breast cutlets for this. Place the cutup chicken pieces in the colander. Season with your favorite seasonings. Place the cover on the cooker and microwave for 6 minutes per pound.

Cooking Pork I have not yet tried cooking pork in the microwave. Pork is tricky and my family doesnt eat pork so that is one reason I have never tried cooking it in the microwave. However, there are plenty of beef and chicken recipes out there, so I hope the above suggestions will help you keep your kitchen cooler during the hot summer months.

Author Resource:- www.camping-outdoors-recipes.com www.thanks-giving-recipes.com

Hot and Sour Soup

2008-08-14T09:15:00.002+08:00

Hot and Sour Soup

Rhonda Parkinson,

Hot and sour soup is reputed to be good for colds. To increase the health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger.

For a vegetarian version of Hot and Sour Soup, leave out the pork.

Serves 4

INGREDIENTS:
• 1 cake tofu (fresh, if possible)
• 2 ounces pork tenderloin
• Marinade:
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon tapioca starch (or cornstarch)
• Other:
• 1/2 cup bamboo shoots
• 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
• (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
• 1 small handful dried lily buds
• 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
• 1 teaspoon salt, or to taste
• 1 teaspoon granulated sugar
• 2 tablespoons soy sauce
• 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
• 1 teaspoon sesame oil
• 1 Tbsp cornstarch dissolved in 1/4 cup water
• 1 egg, beaten
• 1 green onion, finely chopped
• White pepper to taste (no more than 1 tablespoon)
• Hot chili oil, to taste, optional

PREPARATION:

Hot and Sour Soup Directions:
Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.

Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices.

To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)

To reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends.

Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.

Stir in the salt, sugar, soy sauce and vinegar and sesame oil.
Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).

Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.

Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.

(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)

*Adjust the ratio of water to chicken stock as desired.

Hot and Sour Soup
Soup
Spicy Recipe Tips
Easy Cooking :Easy Cooking Recipe

Cake Pans

2008-05-12T12:41:00.000+08:00

Cake Pans
by: Zorana Durkovic

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

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

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

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

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

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

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

Food Allergies

2008-03-14T00:46:00.000+08:00

Food Allergies
by: Steve Wilcott

An allergy can be described as a malfunction of the immune system, an exaggerated response to certain substances. Your body mistakenly believes that something it has touched, smelled or eaten is harmful to it and your body releases massive amounts of chemicals, such as histamine to protect itself.

It is believed that 11 million Americans suffer from food allergies. These allergies are as varied as food itself is. Some people suffer from an allergy to one food, some to many. The most common food allergies are generally eggs, milk, peanuts, tree nuts (such as walnuts), fish, shellfish, soy and wheat.

Symptoms of food allergies are varied and range from a tingling of the mouth to swelling of the tongue and throat to difficulty breathing to hives, cramps, diarrhea, vomiting and in some instances death.

There are ways to help you or your loved one manage your food allergies. First seek the help of an allergist. Your allergist will perform a patch test to determine the exact cause of allergic reactions. This will be the guideline you use as you develop a diet based around your food allergies.

As with other types of allergies there is no cure for a food allergy. Some children do grow out of some food allergies as they age although allergies to peanuts, fish, shellfish and nuts are often considered lifetime allergies. You or your loved one must simply avoid the food that causes the allergy. This can be difficult, especially when eating out in a restaurant. Depending on the severity of allergy, even slight cross contamination of food products can cause reactions.

Food labeling is a very important component of avoiding foods that trigger allergies. Since 2000 the FDA has been presenting information on allergy risks and labeling requirements to manufacturers. They seek to have manufacturers change some labels to be easier to read, using plain language like "milk" on a label instead of "caseinate".

In the case of a milk or egg allergy there are alternatives that can be used when cooking or baking. There are many online sites dedicated to supplying information, education and support to those with food allergies.

About the author:
This article courtesy of http://www.allergies-questions.com

Soup to Nuts” Holiday Entertaining Guide

2008-02-22T22:46:00.000+08:00

Soup to Nuts” Holiday Entertaining Guide
by: ARA

(ARA) - As the holidays approach, it’s natural for us to feel both festive and frantic and increasingly stressed as our list of errands gets longer than Santa’s. To make sure that this season is about true holiday spirit and joyous time with family and friends, heed the sage advice of an entertaining expert who shares her simple secret . . . serve soup!

“Most soups are not complicated to make but they can have magical powers to help restore the soul, nurture and inspire the spirit and make a holiday party great fun for the host and guests” says Jana Kolpen, author and illustrator of the enchanting fable and cookbook, “The Secrets of Pistoulet,” and designer of the Pistoulet Dinnerware Collection for The Pfaltzgraff Co.

Kolpen is a passionate cook who loves to entertain at home. Her successful motto is, “keep it fresh, seasonal, colorful and simple.” Depending on the soup recipe, it can be served as first course, entrée or even a delicious snack. Regardless of its place at meal time, a simmering pot of soup warms guests’ hearts and keeps the cook out of the kitchen and part of the celebration.

“I’ve always loved to entertain friends and family, and I discovered the magic of soups while on a journey in France where the ritual and the spirit of making soup for others became a life transforming experience,” says Kolpen. She left New York City for a small farmhouse in southern France to give herself a fresh start after some devastating life experiences. Kolpen’s adventures led her to write and illustrate “The Secrets of Pistoulet” in which she includes several soup recipes that chronicle her inspirational journey such as the Potage of Spirit and the Potage of Passion.

According to Kolpen, holiday entertaining should be a multi-sensory experience that satisfies more than just your guests’ hunger. Kolpen collaborated with The Pfaltzgraff Co. to design a full collection of dinnerware and home accessories to complement her soup recipes and entertaining philosophy. Each piece in the Pistoulet Collection is hand painted with brightly colored flowers, vines and vegetables inspired by Kolpen’s illustrations in her book.

“I encourage mixing and matching dinnerware pieces to create whimsical and fun table settings. Place large soup crocks and tureens right on the dinner table and let guests serve themselves and participate in the full ritual of the holiday feast.” The Pistoulet Collection includes large, colorful soup tureens with ladles and a variety of soup bowls named after Kolpen’s favorite soup recipes such as the “Potage of Compassion” soup crocks and the “Potage of Spirit” soup bowls.

Kolpen recommends the “Potage of Spirit” soup as a good party starter. Using the freshest ingredients in the recipe she creates a hearty and healthful meal to nourish guests. The simple soup combines aromatic garlic, earthy potatoes and bright orange carrots (recipe included). But she does warn that “the spirit can express itself in many odd and wonderful ways. Be prepared for shocking behavior!”

The Potage of Spirit (makes 6 servings)

2 medium garlic bulbs (about 16 cloves)

4 14 ounce cans reduced-sodium chicken broth

3 medium potatoes (about 1 pound), peeled and cut into ½ inch pieces.

3 carrots, peeled and chopped (1 ½ cups)

1/3 cup whipping cream

Salt and pepper to taste

Snipped fresh chives to garnish (optional)

Directions:

Combine broth, peeled garlic cloves, potatoes and carrots in saucepan, cover with water and bring to boil. Reduce heat and simmer for 20 to 25 minutes. Cool slightly, puree in blender or food processor until smooth. Return to saucepan to heat through adding whipping cream, salt and pepper and chives for garnish.

The chip-resistant, highly durable Pistoulet Collection is a great dinnerware choice for holiday entertaining. It is safe in the dishwasher, oven, freezer and microwave and features a broad range of dinnerware, serveware and accessories. The collection is available at major department and specialty stores nationwide, including J.C. Penny, Amazon.com and more than 70 Pfaltzgraff stores at outlet malls across the country.

For more recipes from “The Secrets of Pistoulet” log on to The Pfaltzgraff Co. Web site at www.pfz.com.

Courtesy of ARA Content

About the author:
Courtesy of ARA Content

A Chicken Recipe for Every Occasion

2008-01-27T00:42:00.000+08:00

A Chicken Recipe for Every Occasion
by: Donna Monday

It taste just like chicken.

That line’s become a part of our culture to describe meat dishes that aren’t made with chicken, but none the less, taste almost exactly like our favorite poultry meat. And why do we think that many of these alternative white meats (including tofu substitutes) taste like chicken?

Because most of us have grown up eating chicken in every conceivable way, shape, and form. Chicken is by far the most versatile meat used in recipes and will continue to be so as long as it remains relatively inexpensive and easy to prepare.

To give you an idea of the vast variety of chicken recipes, I’ve dug up a few favorites that folks are often looking for online:

Garlic lemon chicken, beer can chicken, chicken marsala, chicken and dumplings, baked chicken, chicken parmesan, chicken pot pie, bourbon chicken, chicken noodle soup, chicken salad, chicken and dumplings, chicken breast, white chicken chili, fried chicken, chicken tortilla soup, chicken cordon blue or bleu, chicken parmesan, chicken divan, chicken wings, chicken cacciatore, chicken enchiladas, orange chicken, chicken casserole, chicken stew, curry chicken, fried chicken.

And that’s just a small sample of the wonderful chicken recipes you can find online. It doesn’t matter if you’re not the greatest cook in the world or if you love to cook but short on time. You’re bound to find several chicken recipes that fit your budget, schedule, and level of cooking expertise.

You can bet your sweet chicken noodle that somewhere right now there’s a cook putting a chicken in a pot, oven, pan, or casserole dish getting ready to create another delicious chicken inspired dish.

About the author:
Copyright 2005
Donna Monday
Easy to make – fun to drink
http://www.1st-milkshake-n-smoothie-recipes.com/Chicken_bestrecipes.html

Create A Romantic Evening At Home

2007-12-26T23:56:00.000+08:00

Create A Romantic Evening At Home
by: Marguerite Bonneville

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

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

1. Your Physical Surroundings

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

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

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

a. The bathroom

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

b. The bedroom

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

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

2. Your Choice Of Menu

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

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

How To Avoid Psycho-Chef Syndrome

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

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

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

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

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

3. Your Cooking Area

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

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

4. Setting The Table

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

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

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

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

5. Cleaning Up Later

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

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

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

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

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

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

3 Methods For Perfectly Melted Chocolate

2007-12-18T08:45:00.001+08:00

3 Methods For Perfectly Melted Chocolate
by: Lee Dobbins

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

In The Oven

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

Double Boiler Method

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

Microwave

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

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

Spanish Food - How To Make Spicy Gazpacho Soup.

2007-12-03T22:56:00.000+08:00

Spanish Food - How To Make Spicy Gazpacho Soup.
by: Linda Plummer

Home-made soups are so good for you - all that nourishing stock
and chock-a-block full of vitamins and minerals.

But ... who on earth could face boiling bones for hours on end
during the scorching Spanish summer weather, not to mention
preparing the soup once the stock is made? I don´t think it
would tickle anybody´s fancy to then have to tuck into a
piping-hot soup!

For this reason, the Spanish came up with their wonderful,
ice-cold soup - gazpacho - beautifully colorful, packed with
goodness, cheap and simple to prepare, no cooking and ... most
important of all, an absolute delight to drink.

Traditional gazpacho originates from romantic Andalucia - that
large, exotic southerly region of Spain which is home to such
extensive Arabic influence.

The chilled, raw soup was originally made by pounding bread and
garlic with tomatoes, cucumber and peppers but, nowadays, your
electric blender renders this effortless! Olive oil endows it
with a smooth, creamy consistency and vinegar adds a refreshing
tang - just what you need when life gets too hot to handle!

The spicy soup should be served in true Spanish style with small
bowls of accompaniments - finely chopped peppers, cucumber,
onion ... even hard-boiled eggs and croutons, if you feel up to
it! Guests will then sprinkle what appeals to them on the soup.

Traditional gazpacho is tomato-based, with most Spanish families
having developed their own, unique recipes. However, nowadays,
you will also find gazpacho recipes that have nothing to do
with tomatoes - white, almond-based gazpachos, fruit-based
gazpachos, etc.

Do you suffer from insomnia? Could be that drinking gazpacho is
the answer, for in Pedro Almodovar´s 1987 film "Mujeres Al Borde
De Un Ataque De Nervios", various characters help themselves to
the soup and promptly fall asleep!

However, don´t fall asleep just yet as you haven´t read over the
recipe!

Ingrediants for 4 servings:

- 4 ripe tomatoes
- 1 onion
- ½ red pepper
- ½ green pepper
- ½ cucumber
- 3 cloves garlic
- 50 g bread
- 3 dessertspoons vinegar
- 8 dessertspoons olive oil
- Water
- Salt/pepper
- ¼ chilli pepper (optional)

Garnishings:

- 2 hard-boiled eggs
- ½ finely chopped onion
- ½ finely chopped red pepper
- ½ finely chopped green pepper
- ½ finely chopped cucumber

Method:

1. Break up bread and soak in water for 30 minutes.

2. Skin tomatoes, remove seeds and stalks from peppers.

3. Peel cucumber, onion and garlic.

4. Chop onion, garlic, tomatoes, peppers and cucumber.

5. Place in electric blender.

6. Squeeze out excess water from bread and add to blender.

7. Add oil and vinegar.

8. Blend well.

9. If necessary, add sufficient water for soup-like consistency.

10. Pour into a bowl with ice cubes.

11. Fridge for a couple of hours.

12. Serve in bowls, with garnishings in separate dishes.

Gazpacho is best enjoyed sitting in the shade, looking out onto
an azure sea, blue sky and golden sun and sands!

About the author:
Linda Plummer is webmistress of the site:
http://www.top-tour-of-spain.com
which provides a wide range of information regarding Spain and
the Spanish language.

The Secrets To Successful Cooking

2007-09-16T22:41:00.000+08:00

The Secrets To Successful Cooking
by: cusine dumatre

Cooking is the process of using heat to prepare foods
for consumption. Many common cooking methods
involve the use of oil. Frying is cooking in hot oil,
sautéing is cooking in a small amount of oil, stir-frying is
a Chinese technique of frying quickly in small amounts
of oil in a wok, deep frying is completely submerging
the food in large amounts of fat, etc.

As people have become more health conscious,
preparing foods in oil has become less desirable. With
the advent of nonstick cookware, sautéing can be done
at lower heats using vegetable broth and fruit juices
instead of oil. Stewing refers to cooking slowly in a
small amount of liquid in a closed container. Slow
stewing tenderizes tough cuts of meat and allows
flavors to mingle.

Another slow-cooking method is braising, in which meat
is first browned, then cooked slowly in a small amount
of liquid in a covered pan. Poaching is cooking food in
liquid below the boiling point, while steaming is cooking
food that has been placed above boiling water.
Roasting means baking in hot dry air, generally in an
oven. Baking refers to cooking in an oven and differs
from roasting mainly in its reference to the type of food
cooked-for example, one bakes a cake, but roasts a
chicken. Another form called broiling means to cook by
direct exposure to heat, while barbecue refers to
cooking marinated food by grilling.

Dining with others is one of the most common and
frequent social activities. It can involve a family dinner,
a meal with friends, or form part of a ceremony or
celebration, such as a wedding or holiday. More and
more people study cooking in schools, watch how-to
programs on television, and read specialty magazines
and cookbooks. In fact, cookbooks as a group outsell
any other kind of book except for religious works.

Cooking is the act of preparing food for consumption. It
encompasses a vast range of methods, tools and
combinations of ingredients to improve the flavor and
digestibility of food. It generally requires the selection,
measurement and combining of ingredients in an
ordered procedure in an effort to achieve the desired
result. Constraints on success include the variability of
ingredients, ambient conditions, tools and the skill of
the person cooking.

The diversity of cooking worldwide is a reflection of the
myriad nutritional, aesthetic, agricultural, economic,
cultural and religious considerations that impact upon it.
Cooking frequently, though not always, involves
applying heat in order to chemically transform a food,
thus changing its flavor, texture, appearance, or
nutritional properties. There is archaeological evidence
of cooked foodstuffs (both animal and vegetable) in
human settlements dating from the earliest known use
of fire.

While cooking if heating is used, this can disinfect and
soften the food depending on temperature, cooking
time, and technique used. 4 to 60°C (41 to 140°F) is the
"danger zone" in which many food spoilage bacteria
thrive, and which must be avoided for safe handling of
meat, poultry and dairy products. Refrigeration and
freezing do not kill bacteria, but slow their growth.

About the author:
cusine dumatre is the owner of
N Cooking
which is a premier resource for Cooking information.
for more information, go to http://www.ncooking.com

Garam Masala - The Spices of India

2007-09-16T22:39:00.000+08:00

Garam Masala - The Spices of India
by: Alden Smith

India is known for its excellent cuisine, it's unique regions of cooking, and a pleasant dining experience. India is distinguished in the world's cuisine for it vegetarian dishes. One thing all of the regional cuisines of India have in common is it's use of spices.

Garam masala is an essential ingredient in the cooking of the Punjab region of northern India. Loosely defined, "masala" is any blend of spices, and "garam" means hot.

Generally, garam masala is added to the dish very shortly before serving to enhance flavor. Garam Masala is also an excellent rub for chicken and beef.

Garam masala is available prepared in ethnic groceries, and specialty stores such as World Market. The disadvantage of this is that one doesn't know how old the spices are, or what changes in temperatures and packaging it has been subjected to. One takes a chance on the potency and fragrance of this blend if it is bought already prepared. It is a simple process to make garam masala, and ingredients, with the exception of cardamom pods, are readily available. cardamom pods are available in Indian and natural food stores. Buy the green pods versus the white pods, which are bleached. Cardamom is an expensive spice, second only in price to saffron. It is expensive because it has to be hand picked. This spice is best used by toasting the seed removed from the pod, and then ground in a spice mill, along with the other ingredients of garam masala. Cardamom loses its essential oils and flavors quickly after being cracked and ground, and so buying the pods and toasting and grinding is the best method of use for this great spice.

To make Garam Masala, use the following ingredients:

2 cardamom pods, seeded
1 teaspoon whole cloves
30 whole peppercorns
2 teaspoons whole cumin seed
1 2-inch piece cinnamon stick
1 teaspoon coriander seeds
1/2 teaspoon ground nutmeg

The best method for making garam masala is to toast and then grind the ingredients. This is accomplished by placing the seed ingredients one at a time in a pan over medium high heat, and shaking them until they just begin to smoke and release their distinctive aromas. It will take approximately 1-3 minutes. Be sure not to burn the seeds!

Place the toasted ingredients in a spice mill, and grind to a fairly fine mixture. The garam masala can then be stored in a tightly sealed glass jar for up to 6 months. Any time after that, and the spices will begin to lose flavor and aroma.

I use garam masala for a rub for roasted or grilled chicken and beef. The aroma and flavor are outstanding, and chicken baked or grilled will retain the excellent flavor of the garam masala.

Try garam masala today. Cooking with the spices of northern India is an experience that every adventurous chef should try!

About the author:
Alden Smith is an award winning and published author who has been marketing on the internet for over 7 years. Visit his website http://www.allthebestrecipes.com for great articles, recipes, and cooking tips.

A Recipe for Rye Bread

2007-09-14T18:23:00.000+08:00

A Recipe for Rye Bread
by: Kit Heathcock

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

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

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

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

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

Any way, finally to the recipe:

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

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

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

Good luck with yours.

Copyright 2005 Kit Heathcock

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

American Fast Food Restaurants

2007-09-14T18:21:00.000+08:00

American Fast Food Restaurants
by: Mark Woodcock

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

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

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

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

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

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

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

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

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

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

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

Spicy Recipe

2007-09-13T14:11:00.000+08:00

Welcome to Spicy Recipe Tips.

Your Spicy Recipe and tips online gateway.