Archive for the 'Cooking' Category

The Basics of Gourmet Cooking

Published
by
Ashley King
on July 18, 2008
in Cooking
. 0 Comments
by Ashley King

To many, learning the art of gourmet cooking might appear to be an impossible dream. But no matter what your present cooking skills are, this simply isn’t the reality. There are numerous gourmet cooking techniques that you can practice to enhance your everyday cookery skills.

One path to developing these skills is to sign on for a gourmet cooking class. The downside is that many of these courses can be quite costly, and you might not have the time in your schedule to make it to all the classes.

With gourmet cooking classes not an option for some, what are other ways that you can learn about gourmet cooking that you can incorporate into everyday meals?

Well, there are a few things you can do and if you read on hopefully you can pick up a few tricks to implement gourmet cooking into your everyday routine.

First off, you have to think of gourmet cooking in a realistic light. It doesn’t mean expensive, nor does it mean rare or exotic. Gourmet cooking entails utilizing only the freshest ingredients that are of the highest quality.

An easy way to go about gourmet cooking is to examine the basic spices you use. For instance, a gourmet chef would never cook with garlic powder, bottled garlic, or any other type of garlic that wasn’t freshly chopped. As well, a gourmet chef would never use dehydrated or bottled herbs. Only fresh herbs from the produce department of the supermarket would be considered.

In some cases these ingredients will be more expensive, however in most you will find that the price difference will not be nearly as excessive as you would think and far cheaper than eating out. In addition, once you become accustomed to the gourmet cooking style you will not even want to eat out. Instead you will want to dine at home, trying new techniques and cooking methods at your leisure.

The fastest and simplest way to add gourmet cooking into your everyday meal preparation is to enhance the quality of the ingredients that you’re using. Then you’ll want to learn how to cook the ingredients properly.

The easiest way to do this is to browse through cookbooks, where you’ll be able to study the basic principles and learn at your own rate. Your library will have numerous cookbooks that you can explore.

Your cookbook should deal with the basics, including what type of knife you should use for various tasks, how to prepare chicken stock, and the process for clarifying butter. These are all fundamental cooking techniques that can often seem unattainable because they are considered to be gourmet.

Hopefully you can now see that gourmet cooking is something you can bring into your everyday life, and not something that is simply in the realm of the rich.

About the Author:
Ashley King loves to experiment with gourmet cooking. For more great cooking articles, check out Cookbooks and Cooking at http://cookbookssite.com/.

Easy Cake Decorating Ideas

Published
by
Isis K. Nouvelle
on June 7, 2008
in Cooking
. 0 Comments
by Isis K. Nouvelle

The original cakes produced in America were actually small loaves of sweet bread. Imagine the huge difference they are from the modern day recipes we have today. This should make any homemaker delighted, as they are now able to choose from a wide variety of cakes to bake. You need knowledge to produce great cakes. The logical thing to do is to purchase a good set of tools to assist in your cake making adventure.

Great icing starts with a smooth surface. Make sure they are cool before you start icing them though! You can prevent crumbs from damaging your dicing layer by starting with a thin base of frosting. Place them on the refrigerator for 20 minutes. This will set the first layer and lock in all crumbs from ever rising to the external layer of your icing. When all crumbs are locked into the first layer, the job will be much easier for you now.

Now get your icing spatula and apply a nice coat of icing layer. Place a nice amount of icing on the cake and stat smoothing it by running the spatula along the perimeters of the cake. There is one well-kept secret you can use, dip the spatula in cold water before you start smoothing, it makes the job a whole lot easier. Dip it again in cold water as you hold the spatula horizontally over the top, and start smoothing the surface of the cake. Use both hands and drag the spatula towards you, starting at the furthest point.

Avoiding the Complicated

Some cake decorators claim that smoothing icing is the hardest part. Always practice to perfect the skills you have. Rejoice if you can do it right, it is the hardest part.

If icing is not your cup of tea, use dusted sugar powder. You can choose to use a stencil for a more decorated appearance, or just the powdered sugar for a clean look. Try using one of those cakes decorating stuff or a change. The use of colorful candies, nuts and coconut slices can make your cake stand out from the crows.

You can create a textured look by using a cardboard comb, which you can get easily from baking supply store. Piping is achieved by using a pastry bag fitted with a metal tip that is held on by a coupler. This is the most important part in your cake decorating adventure because it opens up whole new possibilities-you can create flowers, shells, and anything you can virtually imagine. Fill your bag with one cup of icing and start decorating your cake. You may use your other hand to move the tip safely without smudging. It is wise to find out everything you can about piping before you begin.

Fondant, a smooth white paste, is used in complicated cake decorating. They are kneaded and roiled to be placed over the cake for that expensive, classy look. They are often used to create elegant 3-D designs.

About the Author:
Here’s a great birthday gift idea:: make great last-minute for that rare time when you need to send a thoughtful present to friends, relatives, or business associates member in a different city.

Crisp Citrus Herbs: Add a Citrus Edge to Your Cooking

Published
by
Peter D Vizard
on May 17, 2008
in Cooking
. 0 Comments
by Peter d Vizard

There are a many ways to give a crisp citrus herb flavor to any cooking you are doing. The first thing to do, is to find herbs have a citrus component to them. This is commonly misunderstood, it doesn’t mean that they have orange, lemon or lime flavor in them, but that they can emulate the taste of these sharp flavored fruits or provide a similar flavor.

If you do not know where to start, looking for crisp citrus herb, the quickest and fastest way to start is to let your fingers do the walking and use the internet.

If you look for crisp citrus herb itself, you may find that its is used for body washes and body lotions so you may have to look a little deeper to find what you are looking for. All this means is you expand your search to something like this: “Crisp Citrus Herbs recipes”

Some Herbs That Give a Citrus Flavor

1. Lemon Grass

This is one of most well known herbs that can provide with a lemon edge with out the sharpness of that actual lemon. Due to the acid in an actual lemon, it can curdle some dishes, so lemon grass is a good option.

2. Lemon Pepper - Not so much a herb but more of a spice which goes really well with grilled fish other similar dishes. Mixes well with black pepper.

There are also other combinations and other spices, which can help to provide citrus edge. This are lessor known ones like: Lemon Verbena, Lemon Balm, Lemon Basil, lemon thyme and Thai lime.

There are certain dishes that are going to work better with a citrus flavor than other dishes. Fish dishes are the best when it comes to using citrus.

The herbs that provide the citrus flavor compliment all the methods of cooking fish. This includes baked, grilled or even pan-fried. These lemons like flavors will, enhance the natural taste of the fish and give it a new edge.

Poultry is another dish that works well with a crisp citrus herb. Chicken works well, and in fact, a common Asian dish is honey lemon chicken, in which the opposite flavors of sweet and sharp work well together.

As with using any type of herb or spice like this, the best school of thought is that its designed to enhance the taste, meaning that it should be used in moderation. It should add to the flavor of the food and not override the natural taste of the meat item.

About the Author:
Would you like everything about herbs and how to use and grow them? This is only one of many free articles like information on Crisp Citrus Herb from http://www.MyIndoorHerbGarden.com

Make Your Own Flavorful Salsa at Home - It’s Easy!

Published
by
Tony Bueler
on May 8, 2008
in Cooking
. 1 Comment
by Tony Bueler

Some homemade salsas have been a favorite for years and even generations. Families have been handing down their own special family recipes to successive generations and kept a long tradition of making their own salsa.

It’s very easy to drive to your favorite grocery store and pick up a jar of salsa off the shelf, but making it in your own kitchen can be quite rewarding! If you have had a productive garden this year, your stock of fresh peppers and tomatoes would be perfect for your home made salsa.

When you do this once, you may find that stocking up your pantry with homemade salsa will be a regular goal of yours! You only need a basic supply to make salsa, a simple recipe and the process of making the salsa.

Typical salsa ingredients are variations of the following: tomatoes, green pepper, Jalapeno, red chili pepper, garlic salt or powder, onion, cilantro, lemon juice. Don’t be afraid to experiment!

And salsa is full of antioxidants and vitamins that are known to keep your body stay healthy!

Personalize to your taste - Adding more jalapenos and other peppers will make the salsa hotter. In the same way reducing the number of peppers and adding more tomatoes will create a milder salsa.

It is important to realize that the full strength and flavor of spices will deteriorate with time. Therefore make sure to use fresh spices. Also, always use fresh oils as well. Like spices, oils will lose their flavor over time and if kept too long can even go rancid.

To avoid chili pepper irritation wear rubber gloves or even small plastic bags over your hands. Don’t touch your face or rub your eyes while handling hot peppers.

When making and preserving your homemade salsa, you will need all the supplies that you typically need when you are preserving tomatoes. You will need canning jars, lids and bands, a hot water bath canner, a large pot to cook the salsa, strainer, jar lifter, large bowl, and the ingredients from your recipe. Thoroughly wash all the utensils you will be using and boil the jars and bands. Warm the lids but don’t boil them. Leave the jars and the lids in the hot water up until the time you are ready to fill them.

Alternatively you can store them in your freezer. After making a large batch of salsa, simply divide it into small containers and place them in the freezer. You’ll be able to enjoy fresh-tasting salsa year round!

About the Author:
It’s easy to drive to your favorite grocery store and pick up a jar of salsa off the shelf, but making it in your own kitchen can be very rewarding! Salsa Tips and Tricks Make Your Own Salsa at Home

Which Hostess Snack Is Right For Your Party?

Published
by
Candace Wrighting
on May 5, 2008
in Cooking
. 0 Comments
by Belinda Jillie

When you’re planning and hosting a party, figuring out what to serve can be a dilemma. Whether it’s an all-out dinner or not, snack foods of some kind are usually expected.

What you need are a range of hostess snack ideas to always have at hand, so you can choose from your list quickly whenever you have a get together. Try out a few of these and write your favorites down on a list.

Be sure to keep the master list in the same place with all your other recipes so you won’t lose it and find yourself at a loss for ideas.

Hot Artichoke Spinach Dip: This stuff disappears fast at parties! It’s best complemented by pieces of French bread, tortilla chips, crackers, or even veggies such as carrot sticks. Note: Although some variations of this recipe recommend nuts, it’s safest to avoid nuts. You never know who has nut allergies.

- 2 jars of artichoke hearts (marinated), chopped and drained - 2 cups of mozzarella cheese, shredded (low-fat works OK, but avoid nonfat since it won’t melt as good) - 1 cup of parmesan cheese, grated - 1 clove of garlic (minced) - 1 cup of mayonnaise

Preheat your oven to 275 degrees. Mix up all the listed ingredients in an oven-safe dish (decorative baking dish will do fine). Bake for 45 minutes or until the dip is hot and bubbling. Warn your guests, it’s hot!

Sandwich Loaf: A hostess snack standard from the seventies, this main dish always impresses people at a luncheon!

- 1 large loaf white bread - 3 fillings of your choice (ham salad, egg salad, etc. are popular choices, but you could also use deli meats thinly sliced) - 1/4 cup of softened margarine - 2 packages of softened cream cheese - 1/2 cup half & half

Trim away the crusts from the loaf so that they are rectangular in shape. Cut this horizontally into four big slices.

Butter one side of a slice of bread, then lay it face-up on the serving plate. Add the sandwich filling, spreading evenly.

Repeat, keep layering buttered bread and sandwich fillings. Now, mix the cream cheese with the half and half to create a frosting, then cover the loaf thickly with this frosting.

Garnish the frosted loaf with parsley, then slice vertically for individual servings.

Have fun at your party, and good luck creating the best hostess snack!

About the Author:
Also, make sure to visit our Snack Recipes website for more Healthy Snack Recipes and Healthy Snacks for Kids. Your family and friends will love them.

Choosing the right Patio Barbecue for your Garden

Published
by
Patrick Rogers
on April 9, 2008
in Cooking
. 0 Comments
by Spencer Wilkins

Today you have two basic choices when you are selecting which kinds of patio barbecues it is you want for your backyard. You could either select to go for one that runs on gas or you can go the more traditional route and buy one that uses charcoal in order to cook the food. But as you will soon learn both types have their advantages and disadvantage and which one you buy will come down to the one that you prefer the most.

Of the two types of barbecues, that one now can have installed on the patio at home the gas version is becoming ever more popular over the charcoal ones. Below we now look at just what some of the advantages and disadvantages are from owning either version that we mentioned above.

1. Gas barbecues are proving more popular simply because they are easy to operate and you do not have to bother with messy charcoal or starting fluid when using it. However, you will need to purchase the right sorts of coals for your gas barbecue and these can prove to be quite expensive in comparison to charcoal.

2. A charcoal version is a lot less expensive to buy than the gas versions and other than buying charcoals and starting fluid this is the only other expense you will have with such barbecues. But with a gas one you will need to know where you can get the gas bottles from unless yours is connected to your home gas supply.

3. A big disadvantage that comes with owning a charcoal barbecue compared to the gas barbecues is the time it actually takes before you are able to start cooking on one. With a charcoal patio barbecue, you need to light the charcoals and then wait for the flames to disappear before the coals are hot enough to cook with. This can take as much as 15 to 30 minutes before the coals have gained sufficient heat in them. Whereas with a gas barbecue you just make sure that, the gas is lit and then wait for a few minutes for the coals to heat up enough.

4. Another big advantage to be gained from owning a gas barbecue is that there are several different additional pieces of equipment that you can get for it. You will often find that most good quality gas patio barbecues come with a side burner already attached alongside the actual grill. With this, you can prepare sauces or other kinds of side dishes that are to be served with your main meal. Also, if you want to spend a little more money you can get smokers, rotisseries and pan roasters to go with your gas barbecue as well.

5. When it comes to the taste of the food that these types of barbecues provide there is no real difference whatsoever. The ceramic briquettes or lava rock, which you use in a gas one, provides the same heat as that which the charcoal in a more traditional style barbecue produces.

As you will see from above it does not really matter which of the various types of patio barbecues it is you choose to buy. But it is a good idea that you do make sure that the one you do select is made using only good quality steel. Plus look for ones that offer you a warranty of around 10 years on them as well.

About the Author:
As you can see there are a wide range of patio barbecues to choose from and many are sold from online stores at very good prices. The good thing about these barbecues as well is that they are easy to build and maintain.

The One Recipe You Should Never Make With Your KitchenAid Mixer

Published
by
Marcy Givens
on April 2, 2008
in Cooking
. 0 Comments
by Marcy Givens

I love to use my Kitchenaid mixer and I use it for a lot of recipes. However, recently I stumbled on a blog that was giving some advice for a recipe. In my opinion the recipe was pretty good but there was a problem that the author did not address. The recipe was for pancakes and it called for them being mixed up with an electric mixer which I think is not a very good option.

If you like to have gummy or chewy pancakes, then by all means, go ahead and use an electric mixer. But I really like to have soft and fluffy pancakes that really soak up the syrup. So, for me having dense lifeless pancakes is not the way to start my morning.

You should always treat pancake batter delicately because of a special protein called gluten. This 2 part protein, made up of glutenin and gliadin, is created when you mix up flour and any liquid. This is perfectly ok when you are making bread because gluten adds body and density to your dough. But if you over mix your pancake batter, instead of light fluffy wonders you get tough and chewy results.

So if you want your breakfast pancakes to be light and airy consider unplugging that mixer and instead follow this ‘manual’ process.

To start, take your favorite recipe for pancakes. But this time, be careful at the stage when you mix the wet ingredients with the dry. Make sure to use separate bowls for the wet and dry ingredients.

Now, before you add the wet to the dry, get prepared. An electric griddle is probably the best appliance for cooking pancakes at home but if you have to use a frying pan, that will also work. There are 2 differences. An electric griddle has a built-in thermostat which means the heat will remain more constant than with a pan on the stove. Second, the griddle means you can cook a lot more pancakes at the same time. I use a pan on the stove myself but I never cook more than one pancake at a time and I keep them warm in the oven till ready to serve. It’s not the best but I have no more room to store a griddle so I chose not to buy one. Using my stove, I heat the pan for 2 minutes at level 5. Then I turn down the heat to 4 when cooking. If I notice that things are taking too long, I increase the heat for about another minute and then lower to 4 again.

Now that you have a hot cooking appliance ready, it is time to mix the batter. You want to achieve the mixing as fast as possible without activating too much gluten. So, take the wet ingredients and literally dump them into the dry. Then take a spatula and fold in the wet ingredients for 10 to 15 seconds. That is it. Some of the dry may not be perfectly mixed but that is all right. I have never had a lumpy pancake using this method.

Now you can cook the batter. Add about one third of a cup of batter to your griddle or pan and wait till bubbles appear on the outside. This is the signal that your pancake is ready to be flipped. With just the right amount of heat the bottom will be brown not pale. As gently as you can flip the pancake and cook the opposite side for about half as long as it took to cook the first side.

Now please promise me you will use real maple syrup on your pancakes. The taste is 100 times better than the corn syrup gunk you find on your store shelves. The cost is a bit more but a large bottle will last a long time (unless you eat pancakes every weekend). You just made some great pancakes so you really should treat them to the best topping too.

This is my secret to making the most fluffy and light pancakes you can at home. So remember to leave your KitchenAid mixer for the really tough jobs like kneading bread and you will be fine.

About the Author:
Marcy Givens is a amature baker who decided to learn how to bake by watching shows and reading blogs and articles about cooking. She has discovered some useful tips and secrets for selecting ideal KitchenAid stand mixers which she freely shares with her readers.

How to Keep Your Kids Safe Around Kitchen Appliances

Published
by
Elizabeth Murphy
on March 26, 2008
in Cooking
. 0 Comments
by Elizabeth Murphy

March break is rapidly approaching and you’ll have your kids home with you again. While this may seem like something rowdy and difficult, you can use this week to help your kids understand how to use your kitchen appliances.

Baking is a great way to keep your kids occupied during the March break. Not only will they be busy mixing and stirring and cutting out cookies or kneading bread, they will really enjoy the results. Plus, the ability to bake their own food is a skill that shouldn’t be underestimated. Starting them young is a great way to ensure they can take care of themselves once they reach adulthood, but don’t waste this valuable opportunity to teach your children yet another important skill . . . correct use of kitchen appliances.

This is the ideal time to show your children how to stay safe in the kitchen, whether they are baking in the oven, heating something on the stove or in the microwave, or using the garbage disposal. These are skills that will stay with them for years to come and keep them safe as they prepare their own food.

Hot Appliances

Microwaves and stoves are particularly dangerous for kids who may not realize the grave danger they pose. Right from the start, teach your children not to touch anything on the stove without supervision. If you are going to show them how to cook something in a pot, make it a rule that the handle be turned it to prevent the possibility of a smaller child grabbing at it and pulling hot food down on themselves, a very common cause of burns in small children.

Kids should also be taught to use the proper utensils with kitchen appliances that heat food. Oven mitts and pot holders are a vital part of keeping the heating containers and pans from burning tender skin and it’s also important to note that utensils made of plastic should never be left in the pot, as they will melt.

For microwaves, teach them to use shorter times and add more time if necessary. This is important to avoid over heating food, which can cause a fire. Also, it’s a good idea to have a discussion this March break about what containers can safely be put into the microwave. As you bake, you will likely be heating milk and melting butter, so this is the ideal time to talk about choosing the right items to enter the microwave without causing damage.

Cold Appliances

Fridges and freezers are actually a major hazard for children, particularly smaller ones who may get inside the appliance and close the door. While it isn’t necessary to frighten them, let you kids know that cold can be just as dangerous as heat over longer periods of time. Teach them to never lean into the freezer, if they need help reaching something, it’s a good idea to call an adult.

Other Kitchen Appliances

Using other kitchen appliances such as the garbage disposal or dishwasher can also be dangerous to kids who may not realize what they are doing. Teach them how to measure the dish soap into the dishwasher, the right way to stack the dishes so they won’t break during the wash cycle and how to ensure that no hard objects are being dumped into the garbage disposal, since these could fly up and hurt someone.

Kitchen appliances are useful and your kids need to learn how to use them, but safely teaching them by having fun is a great way to go. And what could be more fun than baking up a storm for March break?

About the Author:
Cooking with your kids can be a great way to spend time with them and bond. For safety reasons, it’s important to exercise caution when using kitchen appliances.

Precautions to Take with Discount Cookware

Published
by
George Nidiffer
on March 26, 2008
in Cooking
. 0 Comments
by Karen Newlon

Getting cookware at a discount may seem like a great deal especially if you are big on cooking family meals and entertaining often. However, discount cookware should be checked into because it is the health of your family and friends at stake. Whenever you see an advertisement for discount cookware, do not go and just buy what you find without taking a second look.

Non Stick Film: This is because if the quality is bad, the discount cookware you buy will end up costing you more as you will need to spend more money, time and effort to go out and buy new cookware after this one warps, breaks, rusts or gets damaged in some other way. Another way in which discount cookware can be a nightmare is if the non-stick of the pan starts to peel. While results are inconclusive, many studies have shown that f the non-stick film on the bottom of pans starts to chip and peel, it can cause the food to be contaminated sometimes even to the extent of becoming a cause of cancer and therefore should be disposed off immediately.

However, not all discount cookware is all bad. The best way to get a good deal on pots and pans is to buy expensive stuff when it goes on sale or is in the clearance aisle. This way when you know you have a great brand like Calphalon or Cuisinart in your hands at a fraction of the cost, then you know you have scored a good deal. Another thing that you do not want to do with your cookware is to use metallic spoons to cook or serve with as that is the number one cause of the non stick fill mile Teflon to start scratching and peeling.

Coupons and Deals: If you want to get cookware for a discount, then use coupons which come in the Sunday paper for stores like Bed Bath and Beyond and Linens N Things or comparison shop online. You wouldn’t want to save a few dollars now and put your loved one’s health at risk nor risk the fact that your food gets burnt if the base is not heavy enough or your fingers get burned if the handles are made of metal etc. Therefore always look for a reputed name and then buy it when it is on sale. That way you will know that while you saved some money, you did not do it at the risk of your family’s health in the long run.

About the Author:
You will get more tips and guides just visiting my blog, Cookware Tips and Guide

3 Ways To Start Cooking Light

Published
by
Gregory Spence
on March 18, 2008
in Cooking
. 0 Comments
by Greg Spence

Cooking light is all about healthier cooking. Cooking light need not mean bland and tasteless food. It can simply mean taking an existing favorite recipe and substituting some ingredients for their lighter alternatives.

Cooking lighter is easier today as many of our staple foods now have a light version. For example, cheese is now being made with alternative milk such as goats milk, skimmed milk is also used now too and these alternatives do not affect the flavor at all. Butter can be eliminated by substituting with low fat spread to reduce calorie intake significantly. It is important to make sure that you are eating the right fats and avoiding trans fats where possible.

Opt for low fat mayonnaise or even zero fat alternatives like fat free ranch dressing and Miracle Whip as condiments for your dips and sandwiches. Use tuna packed in water instead of oil and you can see that by making small changes, you are saving calories left, right and center. And remember, just as calories add up, they also count when you are saving them in different ways.

Whenever you have a choice, opt for 100% whole grain as the first ingredient in the bread, muffins, rolls, and other such goods like pasta and rice you choose. Do not be fooled for bread that just looks brown; if it has enriched bleach flour as one of the main ingredients, then it is definitely not whole grain. Whole grain breads will not just be higher in fiber and lower in fat, they are also healthier for your heart and are proven to help protect against some diseases too. How’s that for cooking light?

The oil you use for cooking is also an important part of your lighter cooking style. Extra virgin olive oil is ideal but can be expensive a cheaper alternative is Canola, which has lots of health benefits when compared to vegetable oils.

If you are into baking, try using Splenda, a no calorie sweetener instead of sugar and try unsweetened apple sauce instead of vegetable oil. Line your baking pans with no fat cooking spray instead of butter and use semi sweet or preferably dark chocolate.

About the Author:
Get more ideas for healthy cooking here.