Home » Posts filed under culinary
Around the world, food-borne illnesses have become increasingly common. In the United States alone, millions of people get a food-related illness each year.
"Even the healthiest foods can make a person sick if they aren't handled, cooked or stored properly," says Dr. Robert Berkow, editor in chief of Your Health Now, a new health magazine from the global pharmaceutical company Merck & Co., Inc. Here are some tips on how to avoid getting sick:
• Always wash hands before handling food. Illnesses are easily transferred from person to person through food. Washing hands before touching fruits, vegetables and other foods helps to kill any bacteria that may be transferred from the person's hand to the food.
• When handling raw meat, poultry or pork, always clean up thoroughly.
Don't just wash your hands but also clean the surfaces of cutting boards, countertops and utensils you use. The bacteria known as salmonella spreads easily on surfaces that come in contact with raw meat.
• Avoid eating undercooked food. Undercooked beef, chicken and seafood increase a person's chance of getting salmonella or E. coli, another type of bacteria. This can cause fever, cramps, nausea, vomiting and diarrhea.
• Do not eat foods that contain raw eggs. Raw eggs may be contaminated with salmonella, which can be killed by cooking. When cooking, always throw away cracked or dirty eggs.
• Avoid drinking juices that have not been pasteurized. The pasteurization process kills bacteria such as E. coli.
• Avoid canned foods that are bulging or dented, or jars that are cracked. Lids should not be loose or swollen. Look at the "sell by" and "use by" dates. Avoid foods that will expire soon after purchasing and never buy outdated foods.
• Properly store and refrigerate foods when they're brought home. Cooked foods should not be left to stand at room temperatures for long periods before serving, and leftovers should be refrigerated within two hours.
• When in doubt, throw it out. If you aren't sure if that leftover is safe to eat, then toss it in the trash.
Read More... When Your Meal Bites Back: Tips For Avoiding Food Poisoning
Posted in:
culinary
|
|
|
Choosing the best meal to serve as the main course for a dinner party is often a dilemma. Hosts and hostesses want to make sure that they do not serve foods to which the guests may have an allergic reaction and when dealing with different cultures, they want to make sure the food is not offensive. For example, you would not serve pork at a meal where some of your guests practiced the Muslim religion. You would not serve roast beef or chicken if you know that some of your guests are vegetarian.
Fish is a dish that always goes over well at dinner parties. Try a fish dish that is not common, such as halibut. The dinner party that earned me the best compliments was one at which I served a recipe called Snappy Halibut Skillet. Along with being easy to prepare, it is quite tasty. There are many variations of this recipe, but the one that my family and guests prefer is as follows. You will have to increase the recipe for the required number of guests. This one is based on a dinner party for 10 people.
Ingredients
1 1/2 tsp. Thyme
2 1/2 lb halibut (allowing 1/2 lb. per serving)
1 1/2 tbsp olive oil
1 onion chopped in small pieces
1 clove garlic, minced
1 1/2 tbsp cornstarch
1 can stewed tomatoes
1/2 cup green onions
Sprinkle thyme on both sides of each halibut fillet and cook over medium heat in hot oil. Test the fish to see if it flakes easily with a fork. This will tell you that it is fried. Remove the fish to a warming plate.
Using the same skillet, cook the garlic and onion until they are tender. Stir the cornstarch into the stewed tomatoes and then pour the mixture into the skillet. Cook until thickened. Return the fish to the skillet and let it heat through with the sauce.
Read More... What To Serve As The Main Course For Your Dinner Party
Posted in:
culinary
|
|
|
Whether you barbecue on a popularly priced grill or a top-of-the-line, stainless, multi-burner behemoth, there are some things that don't change. Sparks, spills, grease and flare-ups are inevitable when cooking and eating in your backyard, whether it involves feeding the family or entertaining a crowd. Outdoor living can cause serious damage to a patio, porch or deck in which you've made a substantial financial investment and perhaps devoted many hours of labor. As outdoor rooms become increasingly popular, many decks and patios are getting bigger and more deluxe, which translates to more costly.
You can, however, invest a few dollars in a grill pad now to avoid spending thousands of dollars later replacing or repairing the damaged outdoor living surface. U.S. homeowners currently spend over $230 billion annually on remodeling and renovation, and a full third of that staggering amount is for outdoor amenities, with decks and patios a priority. The National Association of Home Builders (NAHB) reports that more than half the 1.8 million new homes built have decks, patios or porches.
The "Original" Grill Pad is a lightweight, flexible, fiber-cement deck protector that is so durable it will outlast most grills. It is easily cleaned with a garden hose and "breathes" to minimize water buildup that can cause stains and even mildew on the expensive surface beneath it. You'll want one under each of your outdoor heating appliances including grills, smokers, turkey fryers, chimeneas or firepits.
The pads are available in five designer colors to match any outdoor décor. Choose from a 30-inch round or a 30 x 42-inch oval or rectangle shape in Earthtone, Berry Black, Granite Grey, Big Green or Brick Red.
In addition, there's now a Collegiate Edition. Currently, there are almost 50 college team logos available and more will be added soon. They are popular with college sports fans and alumni and make a great gift for just about any occasion
Read More... What's Under Your Grill?
Posted in:
culinary
|
|
|
Pots and pans make the most essential part of your cookware. There are lots of various types available for each particular cooking method or a few different methods.
Skillet/frying pan has a flat bottom with short sides that are flared or sloped, which makes it easier to toss and turn food with a spatula. The pan is usually made of a responsive to heat material such as lined copper, stainless steel with a copper or aluminum core, anodized aluminum or cast iron. Non-stick surface is also popular in such pans. They are available in different sizes and generally come with a cover.
Roasting pan is usually of a rectangular shape with low sides allowing the heat from the oven to expose the entire surface of the meat. Roasting pan is generally used with a rack to prevent the meat from sitting in its own juices and stewing instead of browning. The pans are available made of different materials including stainless steel, aluminum with non-stick surface, clay and granite.
Saucepan is a round pot with high straight sides and a flat bottom, can be used for several purposes, such as cooking soup, stewing vegetables, making sauces. There are a few styles to suit special purposes. A saucepan known as a Windsor has sides that flare out and another known as a saucier has sides that are rounded. There are also different sizes and materials of saucepans. Most of them have a snug fitting cover.
Stir-fry pan is a round, deep pan that may have straight sides with a slightly rounded base or more commonly a round base that slopes out and upward. Sizes and handle length can vary to match the cooking process. Heat is evenly distributed across the base while the sloping sides make it easier to stir and turn the ingredients.
Wok is a bowl shaped version of stir-fry pan, best for quick cooking food over high heat. It is available with rounded or flat bottom. Some varieties of woks have one long handle, some have two short handles and others have a long handle on one side and a short one on the opposite side. The materials used are carbon steel, cast iron, and metals with non-stick coating.
Stockpot is a deep, tall, straight-sided pot with two big, loop handles. It is used for simmering large amount of liquid, such as stock, soup and stews, but also works well for thick soups, chili and for boiling pasta. Sometimes comes along with pasta insert – made of stainless steel perforated insert that fits inside a stockpot and acts as a colander for draining pasta.
Grill pan is a heavy metal pan that consists of ridges spaced evenly across the bottom, that closely simulate the grilling process when cooking various meats and foods. Can be with shallow sides or with deeper sides similar to a frying pan. Many grill pans are made of cast iron and are available in different shapes and sizes.
Double boiler consists of two pans - one inside of the other. The bottom pan contains hot water and the top pan holds the ingredients that are being cooked. Generally used for making delicate sauces that have a tendency to separate if cooked on direct heat. Double boilers can be made of stainless steel, enameled steel, glass and aluminum.
Fondue pot is a type of cookware that consists of a pot with a heat source such as a portable cooking fuel or an electrical heating element placed directly below the pot that is used for a food preparation process known as fondues (“fondue” is a French term meaning “to melt”). The heat source melts or fully warms the contents (usually cheese, chocolate, wine or other ingredients) so that food can be dipped into the pot and either cooked or coated with its contents and eaten as an appetizer or part of a meal.
Read More... Types Of Cookware: Pots And Pans
Posted in:
culinary
|
|
|
The allure of exotic spices launched Columbus on his journey of discovery. Today, home chefs can explore new taste sensations by using spices and other flavorful ingredients to add a new world of flavor to fresh fish and seafood.
"There's nothing like the fresh flavors of herbs and spices for cutting unhealthy calories without sacrificing taste," said Red Lobster Executive Chef Michael LaDuke, who offers the following simple tips for enhancing the natural flavor of fresh fish and seafood:
World of Flavors: An easy recipe that turns fresh fish into an exotic dish is topping tilapia with a mixture of soy sauce, lime juice, orange juice, fresh ginger, garlic and cilantro. To produce a richer flavor, make the soy sauce mixture at least 24 hours in advance and refrigerate the sauce overnight. Serve the sauce at room temperature or slightly warmed. With its sweet, mild taste and firm, flaky texture, tilapia will soak up the flavors and take on a deliciously Asian flair.
If you prefer a delicately flavorful fish such as halibut, complement its medium-to-firm texture with bold spice blends such as curry or chili.
Healthy Oils: The key to making flavorful oils for a simply elegant and heart-healthy meal is to add herbs and spices, such as basil, garlic, salt and pepper, to olive oil over a low heat on the stove, similar to making tea. This allows you to adjust the intensity of the flavor. After heating the olive oil, strain the mixture and remove the herbs and spices. For a special touch, place the olive oil on your table surrounded by sprigs of the fresh herbs and spices.
Be adventurous! Add a variety of flavorful herbs and spices to your oil mixture, such as exotic peppers, chives, dill, lemongrass or mint. If you serve olive oil over salmon, you'll also enjoy the heart-health benefits of essential omega-3 fatty acids found in this delicious fish.
Cooking With Wine: Wine is not only good for drinking, it's also great for cooking. Pour white wine, such as a Sauvignon Blanc, over a firm white fish like mahi-mahi and season it with chili powder to intensify the flavor. Mahi-mahi is light enough to bring out the crisp citrus taste of this popular wine. But remember, your sauce will be only as good as the wine you choose, so always cook with a wine you enjoy drinking.
Adding Some Zest: Add the tangy flavor of citrus by generously squeezing lemon, lime, orange or grapefruit juices over your favorite fish or seafood and garnishing with freshly grated zest. When using fruit zests as a garnish, it is best to slightly poach them beforehand in sugar water, as raw zests can taste bitter.
For quick, tasty meals, make a citrus butter ahead of time by combining melted butter and citrus juices, cooling the mixture and storing it in the refrigerator until ready to use. Citrus juices mixed with melted butter also make great dipping sauces for succulent lobster and shrimp.
Studies show eating fish rich in omega-3 fatty acids, including mackerel, lake trout, herring, sardines, albacore tuna and salmon, at least twice a week is good for the heart. Using an array of herbs and spices offers endless opportunities to bring out the best in all varieties of fresh fish and seafood.
Red Lobster serves guests fresh fish entrees with bold flavors, savory seafood dishes that include shrimp, crab and scallops, as well as the company's signature, live Maine lobster.
Read More... Tips For Spicing Up Seafood
Posted in:
culinary
|
|
|
If there is one thing kids love more than eating pizza, it's being able to make it themselves using all their favorite toppings. Creating a "make it yourself" pizza party is a great way to customize the meal while involving friends and family in a fun activity. Best of all, this crust recipe, which uses a surprise ingredient, is simple enough to make at home without making a mess of the kitchen.
The secret to this simple crust is the addition of potatoes. Idahoan brand flavored Mashed Potatoes were recently named the best-tasting instant mashed potato compared to major national competitors by the American Culinary ChefsBest.™ Incorporating these convenient, 100 percent authentic Idaho potatoes in the crust adds moisture and rich flavor to this homemade version of one of America's favorite foods.
The following recipe for Fresh Tomato and Zucchini Pizza uses fresh summer produce; however, when making pizza at home, each person can substitute his or her favorite toppings. With this versatile recipe, you can enjoy a delicious homemade meal that enables everyone to eat the pizza that they love.
Fresh Tomato
And Zucchini Pizza
Crust:
1/2 cup dry Idahoan Roasted Garlic flavored Mashed Potatoes
1 cup boiling water
1 cup all-purpose flour
3 tablespoons olive oil
1 teaspoon salt
Topping:
3 plum tomatoes, thinly sliced and patted dry
1 small zucchini, thinly sliced
1 tablespoon olive oil
Salt and ground pepper to taste
4 ounces shredded mozzarella cheese
2 tablespoons fresh shredded basil or 1 teaspoon dried basil
Combine dry Idahoan Roasted Garlic flavored Mashed Potatoes with boiling water in a bowl, using a fork to moisten all potatoes. Let stand for one minute. Add flour, olive oil and salt to potato mixture. With hands, knead mixture until dough forms a ball. Let rest 5 minutes.
Preheat oven to 400º F. Press dough into 12-inch by 8-inch baking pan. Arrange zucchini slices and tomato slices over the dough, leaving a 1/2-inch border. Drizzle with olive oil and sprinkle with salt and pepper.
Bake about 15 minutes. Top with mozzarella; bake 5 minutes longer or until cheese melts. Sprinkle with basil.
Yield: 4 main-dish servings or 6 appetizer servings
Read More... Thrill Friends And Family With A "Make It Yourself" Pizza Party
Posted in:
culinary
|
|
|
Preparing meals that are a cut above the ordinary may be easier if you start with the right cutting tools.
Well-designed cutting tools are engineered with style, safety and performance in mind. A smartly constructed knife is fashioned of forged high-carbon stainless steel and chromium for optimum rust and stain resistance.
For example, Insignia2 cutlery has fully tapered blade edges that are engineered with Chicago Cutlery's signature Taper Grind™ Edge for extreme sharpness, performance, edge retention and resharpening ease.
When choosing a knife, look for heavy forged bolsters between the blade and the handle. These bolsters provide greater balance and safety by preventing fingers from riding up on the blade. A full tang blade, extending from the tip of the knife to the end of the handle, provides additional strength, balance and control.
A good knife collection features patented ergonomic polymer handles for exceptional durability and handling. Triple compression stainless steel rivets should secure the handles to the blades.
Available in 18-piece and 12-piece slanted hardwood block sets, the Insignia2 collection contains a four-piece forged steak knife set, a three-piece set with paring, utility and chef knives, and a two-piece Asian set featuring a seven-inch Granton-edge Santoku and a 3.5-inch paring knife.
A new concept in cutlery is the collection's Partoku™, a five-inch knife that delivers the versatility of a Granton-edge Santoku with the convenience of an easy-handling paring knife. It's designed for chopping, dicing, slicing and mincing and works well as a cleaver, slicer and chef's knife. The five-inch version can accomplish kitchen tasks that would be unwieldy with a larger knife.
After stocking your kitchen with the best, most ergonomic knives, you may want to use them to reward yourself by preparing these delicious recipes:
Braised Chicken
in Wine Sauce
Serves 4
5 slices bacon, diced
1 cup onion, roughly chopped
1 31/2-lb. chicken, cut into eighths
1/4 lb. mushrooms, diced
8 small new potatoes, cut in large pieces
1 clove garlic, minced
salt and pepper to taste
1/2 tsp. dried thyme
1 cup chicken broth
3 cups Burgundy wine
Chopped parsley
With a Chicago Cutlery Insignia™ Partoku, dice uncooked bacon and mushrooms; roughly chop onions and cut potatoes and chicken into pieces. In a large skillet, sauté diced bacon with half the onions until bacon is crisp. Remove and drain well. Add chicken pieces to skillet and brown on all sides. Remove chicken and set aside.
Put remaining onions, mushrooms, potatoes and minced garlic in skillet. Add browned chicken pieces, bacon and onion mixture. Add salt and pepper, thyme and enough chicken broth and wine to nearly cover chicken. Cover and simmer on low heat for 45 minutes or until chicken is tender and juices run clear when pricked. Serve sprinkled with chopped parsley.
Easy Scalloped Eggplant
Serves 4
1 medium eggplant, peeled and cubed (about 3 cups)
1 Tbsp. parsley, finely chopped
12 ounces grated cheddar cheese; reserve a few tablespoons for topping
2 eggs
1 medium onion, chopped
1 cup cracker crumbs
Salt and pepper to taste
Butter
Peel and cube eggplant. In a medium saucepan, boil eggplant until tender, about 10 minutes. Drain well. In a lightly buttered baking dish, combine eggplant, parsley, cheese (reserve some for topping), eggs, onion and cracker crumbs. Sprinkle with remaining cheese, salt and pepper and dot with butter. Bake at 350º F for 25 minutes or until firm. Serve immediately.
Read More... The Well-Stocked Kitchen Starts With Cutting-Edge Knives
Posted in:
culinary
|
|
|
Barbecuing or grilling outdoors this summer tops the list of fun ways for families to eat dinner together, according to a survey from the Propane Education & Research Council. And almost two-thirds of Americans say that a barbecue or cookout is their favorite way to entertain-or be entertained-during the summer months.
But only one in three adults say they know enough about basic safe grilling tips. To help the 74 million "barbecue households" in the United States enjoy a safe and healthy summer season, the propane industry teamed up with best-selling author and grilling expert Steven Raichlen to release its top-ten tips on grilling safely with propane gas:
1. When the cylinder is refilled, have the supplier check for dents, damage, rust or leaks.
2. After filling or exchanging, take the cylinder home immediately. Keep the vehicle ventilated and the cylinder valve closed and capped.
3. Always use or store cylinders outdoors in an upright (vertical) position. Do not use, store or transport cylinders near high temperatures (this includes storing spare cylinders near the grill).
4. Never leave the grill unattended. Always follow grill manufacturer's instructions on lighting the grill and make sure the grill top is open when attempting to light the grill.
5. Before connecting or lighting a propane gas grill, use a leak-detection solution to check connections for tightness. Do not use matches or lighters to check for leaks.
6. If you suspect a gas leak, and are able to safely turn off the gas supply valve, do so immediately and call the fire department.
7. Do not allow children to tamper or play with the cylinder or grill.
8. Do not smoke while handling a propane cylinder.
9. Never pour an accelerant such as lighter fluid or gasoline on the grill.
10. When not in use, grill burner controls should be turned off and cylinder valve closed.
"Interest in grilling is skyrocketing," said Raichlen, author of The Barbecue Bible and the just-released Raichlen on Ribs. "Given the large numbers of grillers in this country, it is imperative that safe grilling tips are made available and, more importantly, followed."
Read More... The Thrill Of A Safe Grill
Posted in:
culinary
|
|
|
When it comes to buying good cookware, there are a lot of different options. Some people like to buy a matched set of cookware, but seasoned cooks often like to mix and match making an eclectic set that assures them the perfect finish to every dish they create.
It is hard to know what kind of pan works best for what kind of dish, so keep this handy guideline on hand and you will never choose the wrong type of pan for whatever delectable dish you whip up.
Aluminum: Aluminum makes for an all around pan that can be used for many things. It takes a little bit of steel wool applied with elbow grease to keep it shining, but the finished product is well worth the effort. A good aluminum pan will provide even heat distribution making it the perfect choice for sautéing of frying food evenly.
Stainless Steel: In a perfect world, all of your pots and pans would be stainless steel, but in the real world, their cost is a bit inhibitive to this dream. They are extremely easy to clean with stainless steel cleaner and practically impossible to destroy. You should always purchase stainless steel pans with copper, aluminum, or laminated-steel bottoms. You can also find pans that are clad in aluminum on the bottom and sides, to give an even distribution of heat. Stainless steel pans are the all purpose pan and can be used to cook just about anything.
Teflon: Teflon is a coating that is applied to many different pots and pans. Cookware that is coated with Teflon has a non-stick surface making it perfect for frying food without using a lot of oil. Clean up of Teflon coated pans is also very easy because foods don’t stick to the surface. Cooking eggs in a Teflon pan is an easy task because the non-stick surface lets them slide out of the pan and onto your plate without breaking. Teflon does have one problem. If you use a metal utensil to stir your food you could scrape off the Teflon surface causing food to start sticking to your pan. You should always use wooden or plastic utensils with your Teflon. On the upside, Teflon pans are rather inexpensive, so if they do get ruined, they are easy to replace.
Cast Iron: Chances are your Grandma had a cast iron pan or two and if you inherited one of her old beauties, the remnants of every meal she ever cooked have been captured in its sturdy coat. Cast iron must be seasoned before you use it for the first time. You season the pan by spreading melted shorting all over its inside and placing it in a warm oven for a few hours. Every so often you swab the oil up the sides of the pan. When you cook in a cast iron pan, you should never wash it with the rest of your cookware. Detergent and rust are the enemies of cast iron. Wash your cast iron pans with a mild soap and dry immediately with a paper towel. It is even a good idea to take the dried pan and place it in the oven so the pilot light can dry up any moisture you missed. Cast iron skillets are fantastic tools for cooking a mouth watering steak.
Copper: Copper makes for a beautiful pan, but truthfully most copper pans serve a decorative purpose in the kitchen. They are hard to keep clean and distribute heat poorly. There is one job in the kitchen that is best done in a copper pan or bowl. Egg whites being whipped for meringue come out much more airy and light when whipped in a cooper dish.
Read More... The Perfect Pot For Every Preparation
Posted in:
culinary
|
|
|
You may not have noticed but there is a certain ingredient missing in the foods we eat which could wreck your life. Take asparagus for example. Now what could be missing? I am a chef, I can help you.
I know. I know. Vegetables that are purple are in and you buy your purple passion asparagus farm fresh. None of that stuff that’s transported 1250 miles on average from factory farms to reach the produce shelf, exhausted, at your market. Nope. You get the good stuff, organically grown, from the farmers market and cook it the only approved, right and correct way; you steam it (according to a recent study in the Journal of the Science of Food). Good.
Then you sample it and it tastes kina good. So, what’s missing? Maybe, your chef suggests, you add a little Meyers lemon butter, some French sea salt and imported, fresh ground black pepper. Now it tastes really good, you gourmet with a personal chef. But something’s still missing?
Now you read the fine print and find out most of the essential nutrient folate or vitamin B9 is just not all there and whatever was there was lost when you cooked it (according to the USDA). And to make matters worse, it doesn’t matter where you bought the asparagus or even if it is purple, white or green. Because the only thing The United States Department of Agriculture knows for sure it that it probably does not have an adequate amount of folate for you in the first place. Read on.
All right. So folate is colorless, something you cannot taste and it is something you cannot live without. In fact you and I and whatever colored asparagus you're eating have something in common: none of us can live without folate (Andrew D. Hanson, Horticulture Sciences Department, University of Florida, personal communication). By deduction we know that the asparagus made enough for itself, but maybe not enough for you. So how do you know enough of it there or not there?
You don’t, period. Science could tell you, but try and find that answer. Of course you could have a nutrient analysis done before cooking and after cooking and you would find out for sure. But that would set you back a lot of lettuce, if you get my drift. And the asparagus would not plate up very pretty and I would quit as your chef.
You say, so what? I knew that was coming. Your life without adequate folate or vitamin B9? If your primary source of folate was asparagus then you could end up putting yourself at risk for a host of devastating health problems. Here’s the short list: heart disease, birth defects, retardation of development (in children) and low levels can lead to anemia in adults along with added risk for colon cancer. Oh, your body absolutely needs folate to make new cells and genetic material. Darn details.
But don’t throw out the asparagus, yet.
As science built the story of this missing ingredient, study by study, and discovered what happens to us when it is not all there, the Federal Government stepped in to help fix the problem. But first science proved we were not getting enough folate from our natural foods. In fact about 50 or so years ago science proved that food richest in folate is (or was) asparagus, but it is also found in other green leafy vegetables, eggs and beans. All this has been published by the USDA and the FDA. However, in 1998 the Food and Drug Administration began requiring certain grain manufacturers to fortify their foods with folic acid, a synthetic form of folate.
And low and behold folate deficiencies are becoming rare, according to nutritionists (that’s what most every licensed nutritionist you can contact would most likely say—contact a few and see).
But the levels of folate in our naturally occurring foods are still to low to sustain our health and we must have our diet fortified or suffer the consequences. We know this for sure because science has established it beyond doubt and with agreement of the Federal Government. In addition, no less an authority than Harvard University ( at Harvard’s Department of Public Health) says fresh fruits and vegetables alone cannot provide us with adequate nutrition—we need supplements to fill in the missing ingredients in our foods.
So we now know there are ingredients missing from our foods that were there but are not now and we do not know why: the baseline for getting adequate nutrition from our foods has shifted.
As your chef I recommend it is probably best to eat your asparagus, steamed and sauced along and pop a vitamin supplement rich in folate (a daily dose of 400 to 800 mcgs is recommended by the FDA—check it out with your doctor before you start).
Of course, if you do not like looking for missing ingredients in your foods you can eat some cereal fortified with folic acid and other yummy ingredients.
Read More... The Missing Ingredient
Posted in:
culinary
|
|
|
You may be a person who loves to cook. You absolutely love to spend time in your kitchen. As a result, you like to outfit your kitchen with the latest and with the best cookware that is available on the market. However, and with that said, if you are like most people in the 21st century, you also live your life on a budget. You simply do not have a great deal of extra money to blow and spend at will. Therefore, with the goal of outfitting your kitchen with the latest, with the best in cookware, you also want to keep your eyes on ways in which you can save money on your cookware purchases. To this end, you might want to focus your attention on the Internet and the World Wide Web, specifically on overstock merchandise sites that are springing up all over the Net.
There are many benefits that can be realized by shopping for cookware at overstock sites on the Net. First and foremost is price. In the vast majority of instances, you will be able to find up to date cookware for sale at these overstock websites for prices far less than what you will be able to find otherwise at different retail venues in either the brick and mortar world or on the World Wide Web.
One of the other, important benefits to be realize by shopping for cookware for your home at overstock sites is found in the fact that they are very convenient. A consumer such as you literally can shop for cookware twenty four hours a day and seven days a week. If you are like most people in this day and age, not only are you living on a tight budget, but you are living on a tight schedule as well. You simply do not have the time available to you to shop around, to spend a great deal of time going from store to store, looking for cookware for your home. Thus, an Internet based overstock site can be a true godsend when it comes to saving time in your search for the best cookware for your own kitchen.
As a final reminder, make certain that you only patronize those overstock sites that have established reputations for reliability. By shopping at an established site, you will make certain that you do obtain exactly the cookware products that you have bargained for while visiting one of the overstock venues on the Net.
Read More... Using Overstock Sites On The Net For Cookware Purchases
Posted in:
culinary
|
|
|
If you are in the market for kitchenware, you may be considering making the purchase of designer kitchenware products. As you debate the purchase of designer kitchenware products, you may be wondering what are some of the pros and cons to making the purchase of these types of products in this day and age. As with so many things in the 21st century, there definitely are pros and cons to making the purchase of designer kitchenware products.
Of course, for many people, one of the downsides to making the purchase of designer software is the price. In many instances, these types of products can be rather pricy. Indeed, depending on what type of product that you are considering making the purchase of, when it comes to the designer brands, these items oftentimes can be budget busting propositions.
By shopping around -- including surfing around the Internet -- you can (on occasion) save at least a bit of money on designer kitchenware products. Many people in this day and age have found themselves living on very restrictive budgets. Thus, if you want to attempt to save a bit of money on designer kitchenware products, you will want to spend the time shopping around. Again, keep in mind that deals that might be available in regard to designer kitchenware are to be found both in cyberspace and in the brick and mortar world. You will not want to limit your shopping to only one of these two important shopping venues.
Even considering the price issue, there are many benefits to be had by purchasing designer kitchenware. The greatest benefit to be had through the purchase of designer kitchenware is the fact that you will be able to stylish kitchenware products in your own home. Because the kitchen really is the room that most people spend a great amount of their time, it is important for many people to have attractive and appealing kitchenware included in their overall kitchen décor. If you are such a person, you definitely will want to take a close look at the purchase of designer kitchenware.
Finally, one of the benefits of designer kitchenware is the fact that these products usually are of high quality. While you will end up spending a bit more for designer software at the outset, because these are well built products as a rule, they will be around for a long period of time.
Read More... The Benefits (And Drawbacks) Of Buying Designer Kitchenware Products
Posted in:
culinary
|
|
|
If you are the owner, operator or manager of a restaurant or other type of establishment at which food is sold, you will regularly find yourself in the market for different products to stock your commercial kitchen. Chances are that you find yourself very frequently searching for cookware products for your commercial kitchen.
There are a number of different avenues available to you through which you can shop for cookware items and products for your commercial kitchen. One avenue that you might want to pursue when it comes to looking for cookware items for your commercial kitchen is the Internet and world wide web.
In this day and age there are now a number of different websites that cater specifically to people who are involved in the running of a commercial kitchen. Oftentimes these websites can assist the owner, operator or manager of a restaurant to obtain what might otherwise be hard to find.
In addition to being able to locate hard to find cookware products, some of these specialty websites also are able to provide those involved in the running of a commercial kitchen with advice and suggestions about what types of products will be helpful to the running of a successful commercial kitchen. Many of these sites have people on their staffs that can provide direct suggestions on what types of products, what types of cookware items, that you should purchase and obtain for your own commercial food operation. In addition, some of these sites also sponsor and maintain open forums through which fellow commercial kitchen -- restaurant -- owners, operators and managers can come together to swap ideas and share opinions about what works best in a commercial kitchen operation.
If you are running a commercial kitchen, you will also want to stop by one or another of the overstock sites that are in operation on the Net. At times, even commercial kitchen owners, operators and managers can find products -- including cookware -- that can be very useful in a restaurant or similar setting.
Finally, when looking for cookware online for a commercial kitchen, be sure to stop by one or another of the auction sites that are in operation on the Net today. Through these sites, the owner, operator or manager of a commercial kitchen generally can find a solid deal on a wide array of different types of cookware products that are invaluable in the proper and successful operation of a commercial kitchen in this day and age.
Read More... Stocking A Commercial Kitchen: Finding High Quality Cookware Online
Posted in:
culinary
|
|
|
Summer is often synonymous with beaches, ballparks and barbecues, all offering tempting snacks and treats. To many women who are watching their weight, the back-to-school season is an ideal time to enroll in their own "Making Smarter Food Choices 101" class and refocus on a balanced diet and healthy lifestyle.
To help these busy women make wiser food choices, Weight Watchers has partnered with food manufacturer Dawn Food Products Inc. to create a line of sweet baked goods that make the grade in convenience, portability and taste. Available nationwide in carrot, lemon and chocolate snack cakes and blueberry and double chocolate muffins, Weight Watchers sweet baked goods satisfy hunger and are lower in calories and fat than traditional sweets.
"We all want flexibility in our lives, be it in our daily routine or in our food choices," said Schryse Williams, vice president of consumer brands for Dawn Food Products. "It's all about balance and offering consumers the opportunity to make sensible choices."
Most foods can fit into a balanced diet - in moderation. Some tips for making smarter food choices include:
* Go whole grain. Consume three or more 1-ounce servings of whole-grain products per day, along with three servings of enriched grains.
* Eat calcium-rich foods. Consume two cups per day of fat-free or low-fat milk or milk products.
* Find balance between physical activity and food you eat. Make sure you aren't taking in more calories than you're using or burning.
* Limit intake of saturated and trans fats. Trans fats have been linked to increased risk of heart disease. Look for low or no trans fats on the label.
* Get active. Engaging in regular physical activity and reducing sedentary activities can promote good health, psychological well-being and a healthy body weight.
* Size does matter. Buying treats in small, individual packages for portion control helps to maintain a healthy lifestyle.
Read More... Smarter Food Choices 101: Tips for Busy Women
Posted in:
culinary
|
|
|
The popularity of breakfast foods is a good reason to keep dependable starters, such as eggs, bread and other staples, on hand. But why reserve them only for morning meals? Planning breakfast for dinner is a good way to serve up simple, satisfying evening meals without spending a lot of time in the kitchen.
A strata is one easy-to-prepare dish that can go from breakfast to dinner with ease. The word strata means layers and the layers of Tomato Strata Florentine are simply cubed bread, torn spinach and seasoned chopped tomatoes. An egg-milk custard poured over the top binds the bright-colored layers together and causes the bread to puff up during baking.
For single diners or families whose members eat at separate times, bake the ingredients in individual custard cups which you can refrigerate and reheat in the microwave. For a family meal, use a baking pan. Either way, you can make the strata the night before you want to serve it. Simply leave a note for the first one home to pop it into the oven.
This budget-wise combination is nutrient dense. Along with cheese and milk, the eggs provide about 1/3 of your daily protein needs, while the bread and tomato supply carbohydrates. Together, the ingredients add up to an impressive array of needed vitamins and minerals, at less than 200 calories and only 8 grams of fat per serving.
Other breakfast dishes make good dinners, too. Quick-cooking scrambled eggs are easy to dress up with pasta or rice and onions, peppers, mushrooms or other flavoring foods. Poached eggs combine well with breads, veggies and cheeses.
Tomato Strata Florentine
4 servings
Cooking spray
2 cups torn fresh spinach (about 4 oz.)
2 slices whole wheat bread, cubed (about 1 1/2 cups)
1 cup chopped fresh tomato (about 1 medium)
1 teaspoon Italian seasoning, crushed
4 eggs
1 cup skim or low-fat (1%) milk
1/4 cup (1 oz.) shredded low-moisture, part-skim mozzarella cheese
For individual cups: Evenly coat 4 (10-ounce) custard cups with spray. Place 1/2 cup of the spinach in each cup. Sprinkle each with about 1/3 cup of the bread cubes. In medium bowl, stir together tomato and seasoning until tomato is evenly coated with seasoning. Spoon 1/4 cup tomato mixture over bread cubes in each cup. In medium bowl, beat together eggs and milk. Slowly pour scant 1/2 cup egg mixture over tomato mixture in each cup. Sprinkle each with 1 tablespoon of the cheese.
Bake in preheated 350 degree F oven until custards are puffed and begin to pull away from sides of cups and knife inserted near centers comes out clean, about 30 minutes.
For baking pan: Layer entire amounts of all ingredients as above in sprayed 8 x 8 x 2-inch baking pan. Bake as above.
Nutritional information for 1 serving of 1/4 recipe using skim milk: 175 calories, 8 gm total fat, 218 mg cholesterol, 238 mg sodium, 469 mg potassium, 14 gm total carbohydrate, 13 gm protein and 10% or more of the RDI for vitamins A, B12 and C, riboflavin, calcium, iron, phosphorus, zinc
Read More... Serve Eggs Anytime
Posted in:
culinary
|
|
|
It's always a great time to get "Back to Cool" and enjoy a picnic with family and friends.
The refrigerated dairy aisle of your local grocery store can be a great source for tasty, convenient selections for your outdoor gatherings, such as cheeses, breads, jello, dips, puddings, yogurts, juices and much more.
Try ideas like these for a very tasty picnic:
• Make an easy, scrumptious potato salad with convenient refrigerated potato selections.
• Create and bake delicious snacks with refrigerated bread dough and shredded cheese.
• Stock up on a variety of yogurt flavors and pack fresh fruit for dipping.
• Try the many dips and sour cream selections and bring plenty of fresh vegetables to the picnic.
• Remember the individually packed cheese slices to top grilled hamburgers or to enjoy as simple snacks.
• Don't forget the whipped toppings to make any dessert special.
While you are planning your menu, also plan for a safe picnic. Food spoilage and cross-contamination are real concerns when eating food outdoors in warm weather. Be sure to follow these tips from the National Frozen & Refrigerated Foods Association (NFRA) to ensure your picnic is a healthy one:
• Bring water for preparation and cleaning, or pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands, surfaces and utensils.
• It's important to keep hot food hot and cold food cold during the picnic.
• Carry cold perishable foods in an insulated cooler packed with ice or frozen gel packs. Make sure raw meat and poultry are wrapped securely to prevent juices from cross-contaminating.
• If bringing hot take-out food such as fried chicken, eat it within two hours of purchase or plan ahead and chill the food in the fridge before packing in an insulated cooler.
• Don't stock the cooler until immediately before leaving from home. Keep the cooler in the coolest part of the car when traveling.
Read More... Refrigerated Treats Can Make For A Cool Event
Posted in:
culinary
|
|
|
America’s favorite food has long been the pizza cooked in a traditional oven but is that about to change? While most Americans have probably never indulged in a grilled pizza, the origins of pizza are making a big comeback. There is no denying that we love our traditional backyard barbeque but rarely, if ever has the barbeque included grilling a pizza. Despite the seemingly odd combination of grill and pizza, the grill is the ideal tool for cooking pizza and in fact is deep in the origin of pizza making. The high, dry heat is ideal for a nice crisp crust and the flavor provided from your grill will on a whole new world of backyard grilling.
Before the word pizza was ever used, Greeks and Romans used wood-fired brick ovens to prepare the original version of pizza – flatbread. In ancient times each diner was given a piece of flat bread along with a piece of meat on the bread. This food was eaten with the fingers with an occasional knife to cut the meat. Little did they know that this would eventually spark the creation one of the America’s favorite foods.
Grilled Pizza Techniques:
Ingredients:
1 teaspoon dried yeast
1 tablespoon soy oil
1 teaspoon sugar
½ cup warm water (110°F)
1 ½ cup bread flour
1 tablespoon soy flour
1 teaspoon salt
Instructions:
Combine yeast, sugar and ½ cup very warm water in bowl, let sit for five minutes. Combine flour and salt in bowl. Mix yeast mixture with bowl containing dry ingredients. Add a little extra flour if dough is sticky. Knead for a good 10 minutes. Put into a greased bowl and let rise for 60 minutes until it doubles in size. Turn out onto a floured surface then knead lightly until smooth. Roll out into a ¼" thick, 12" diameter circle. The thinner the dough is rolled, the better.
Before placing your crust on the grill, be sure that your grill is both clean and well oiled. This will help prevent the dough from sticking to the grill. You will need something large enough to transport your dough to the grill. A pizza spatula is highly recommended for this task. Brush an even coat of extra virgin olive oil on the side that will be facing down first. The oil will introduce flavor and help to keep the dough from sticking to the grill as well as giving the crust a nice crisp finish. Before placing your pizza on the grill, you may want to remove the top rack of your grill to make it easier to flip your pizza. Cook the first side from 1-3 minutes before flipping depending on the heat of your grill. During this time you will need to brush olive oil on the side that is facing up. While cooking the first side, peak under the edge of the crust to monitor its finish. Cook until you are satisfied with the finish and then flip your crust over. After flipping, immediately apply any topping that you would like. It’s highly recommended that you keep the topping very light, as they will not have a chance to cook on the grill without burning the crust. You may consider precooking certain ingredients such as meats and thick vegetables. Be sure to lower the lid as soon as possible to trap the heat in and finish cooking the toppings. Cook the pizza for an additional 2-3 minutes or until you are satisfied with the crust’s finish.
You are now ready to experience one great pizza with deep tradition. Cut your pizza into triangle shaped slices or try cutting them into 1” wide strips. This shape is great for a party snacks!
Read More... Rediscovering Grilled Pizza
Posted in:
barbeque,
barbeque pizza,
BBQ,
cooking,
culinary,
favorite food,
food,
grilled pizza,
grilling,
Pizza
|
|
|
With the first glimpse of the summer sun we all rush to the shed in search of the barbecue (or barbecue if you prefer!). But rather than just brushing off the cobwebs and remnants of last year's sausages and then cooking up the usual fare of burgers and sausages, why not have a re-think?
Take the barbecue itself - if it's seen better days then maybe it's due for an upgrade? Do you want the precision, efficiency and convenience of a gas barbecue or would you prefer the hands-on theater of a traditional charcoal-burner? Gas can be a real time-saver, assuming you remember to check the level of the gas bottle and don't have to make a dash to the local garden center to re-stock in the middle of the party. But charcoal fans will tell you that nothing imparts the smoky barbecue flavor like the real thing - even if you do set your hair and the neighbor's fence on fire in the process. It's all down to personal taste, but with dozens of models available in all price ranges the choice has never been wider.
If you're creative in your kitchen, then there's no need to be boring when it comes to barbecue food either. Good quality burgers and sausages always go down well, but be a bit more imaginative and try something new. Swordfish, monkfish or tuna are very easy to cook on a barbecue, and can be really tasty when combined with a tangy marinade or dressing. If you're short on time, you can always speed up the marinating process by massaging the meat in a plastic bag of marinade for a few minutes before placing in the fridge for just 30 minutes. Vegetables are delicious cooked over a fire and flambéed bananas & pineapple make the perfect finishing touch. Take an approach of experimentation.
If you're feeling lazy, many of the supermarkets now sell pre-prepared food with the BBQ in mind, for example, Waitrose stocks Chinese-Style Pork Loin Ribs marinated in honey, orange and spices and Green Thai Chicken Kebabs marinated in aromatic coconut and fresh coriander and spices.
If you're feeling lazy, many of the supermarkets now sell pre-prepared food with the BBQ in mind, for example, Waitrose stocks Chinese-Style Pork Loin Ribs marinated in honey, orange and spices and Green Thai Chicken Kebabs marinated in aromatic coconut and fresh coriander and spices.
It's best to prepare salads and dressings before you start cooking so that everything is ready to serve as soon as the cooked food comes off the heat. If you are cooking for a large number of guests, then many foods may be cooked off first and kept hot in the kitchen oven until required. Remember that you - the cook - are there to enjoy yourself too so give yourself time to relax by being properly organized.
There are some basic rules to remember when using a barbecue that do make sense to bear in mind. Keep safe, be aware of children and pets and keep them away from the hot stuff. If using charcoal, then allow enough time for the coals to really heat up before trying to cook anything. Look for signs of white ash on the charcoal to indicate that the temperature is hot enough for effective cooking.
Barbecue food is infamous for making an unwelcome return appearance! If you want to avoid this unpleasantness, be aware of basic food hygiene and wash your hands before handling food. Be especially careful when handling raw meats and do not contaminate cooked meats with raw meat juices. Ensure that all items are properly cooked through before serving. If you are cooking items on the bone, such as chicken legs, it's a good idea to pre-cook them in the oven first and then finish them off on the barbecue.
Read More... Recipe For A Successful Barbecue
Posted in:
culinary
|
|
|
The two essential features of a cookware are that it should have good thermal conductivity and that it should be chemically unreactive with the ingredients that are cooked in it. Metallic cookware are found to possess these essential features and hence are the most widely used forms of cookware across the globe. They are generally made from a narrow range of metals. Most metals that exhibit good thermal conductivity are too reactive to be used in food preparation. Hence selection of the right type of metal for cookware is crucial. The most popular metals that find usage in cookware are:
Aluminium
Aluminium is a lightweight metal which exhibits very good thermal conductivity. The main characteristics of aluminium are that it does not rust, and is resistant to many forms of corrosion. Being a soft metal, it is commonly alloyed with magnesium, copper, or bronze to increase its strength. It is generally available in sheet, cast or anodized forms. Sheet aluminum which is spun or stamped into form is commonly used for making baking sheets, pie plate, cake pans, steamers, pasta pots, skillets etc. Cast aluminium produces a thicker product than sheet aluminium and is suitable for saucepots, dutch ovens, heavyweight baking pans etc. However, due to the microscopic pores caused by the casting process, cast aluminium possesses low thermal conductivity than sheet aluminium. Anodized aluminium, on the other hand, has the naturally occurring layer of aluminium oxide thickened by an electrolytic process to create a surface that is hard and non-reactive.
Copper
Copper is a metal which has the unique characteristic of providing good thermal conductivity, besides ensuring even heating. Due to these advantages, copper cookware has found a prominant place in Western cooking. The best copper cookware were made out of a thick layer of copper to ensure good thermal conductivity and a thin layer of tin to prevent the metal from reacting with acidic foods. However they tend to be heavy, expensive and requires occasional retinning. Copper cookware are now available with stainless steel rather than tin linings which last much longer. They are best suited for high-heat, fast-cooking techniques.
Cast Iron
Cast iron cookware is slow to heat, but once heated, provides even heating. It is cost effective and can withstand very high temperatures. Being a reactive material, cast iron is known to react with high acid foods. Cast iron, being a porous material, requires seasoning before use. Though cast iron cookware can be washed with soap, it should not be soaked in water or left wet for long.
Stainless Steel
Stainless steel is an alloy of iron containing a minimum of 11.5 % chromium. It is resistant to corrosion and does not react with either alkaline or acidic foods. Stainless steel cookware though are light, cannot be easily scratched or dented. Though stainless steel finds general acceptance in cookware industry, its main drawback is its relatively poor heat conductivity. To overcome this, stainless steel cookware is generally made with a metal insert of copper or aluminium at the base.
Read More... Metallic Cookware
Posted in:
culinary
|
|
|
"Kids love a good mess and a mess is often a sign of a good time," says award-winning author Donna Erickson. Simple activities like playing in a big pile of leaves or splashing in puddles after an afternoon shower become family traditions that kids remember.
Want some good family fun? Make a mess.
"Kids love a good mess and a mess is often a sign of a good time," says award-winning author Donna Erickson. Simple activities like playing in a big pile of leaves or splashing in puddles after an afternoon shower become family traditions that kids remember.
Families can enjoy endless indoor fun, too, without giving messes a second thought. Erickson's favorite activity this time of year is making apple-cinnamon clay. Adults and kids can stir up this unusual concoction to make decorative, aromatic ornaments or cool jewelry.
When hands get sticky, Erickson suggests using Kleenex Moist Cloths to make clean-up fun. It's the next best thing to washcloth clean, she says.
Apple-Cinnamon Clay
What you'll need:
1/2 part applesauce
1/2 part cinnamon
Mixing bowl
2 sheets of waxed paper
Rolling pin
Cookie cutter shapes of all sizes
Mix equal parts of cinnamon and applesauce together. For a small batch, use 1/2 cup of each. If the mixture becomes too sticky, add more cinnamon; if it's too stiff, add more applesauce.
Scoop onto a piece of waxed paper. Place the additional sheet on top.
Use the rolling pin to roll out the mixture until it's about 1/2-inch thick.
Decide what shapes you would like to create. Press the cookie cutters on top of the clay and trim away the extra dough.
When complete, place shapes on a cooling rack. Take a moment to clean the kids' hands with Kleenex Moist Cloths.
Allow the shapes to air-dry for about 24 hours or until hard.
Decorate with paints or glitter. Use your imagination. For instance, glue a clasp on the back to make a pin or add ribbon for a necklace.
Read More... Messes Make Memories
Posted in:
culinary
|
|
|