Commonly used spices in Asian cooking, specially South East Asian, and we are talking about the tropical areas of the continent, are pretty well known In fact, in western countries, the idea seems to be that a pot pourrie of all MASALAS is dunked into every meat and vegetable dish, and that’s what makes them spicy, hot and colorful..essentially Asian food.
Nothing could be further from the truth. Asian cooking has a vast repertoire, foods and their cooking methods are segregated according to many things…seasons, agricultural areas, geographical locations, and in most cases, nature of the food itself. All spices are not used in every dish, contrary to popular belief and again, if I may add….a very small percentage of Asian food is hot. The rest can be easily varied to taste, with degrees of sour, chili and saltiness. Each region has its unique chilies, and souring agents, pungency varying with the geographical location and climatic setup of the place.
For instance, green chilies are used in North India while more dried red chilies are used in the South, and in Thailand, it is again red chilies of a different variety while Chinese food is different again. In some areas tamarind is used as a souring agent, while some others have lemon, mango powder and Thai food has kafir lime leaves which add sourness as well as pungency. Across S E Asia, tastes vary and different condiments and additives are used and the pungency and the levels of sourness vary wildly. Where Indians use ginger the Thai and even Myanmar-ese use galangal - for the same purpose- pungency and as a digestive aid, since the juice of the ginger family helps clean up toxins from the system.
Besides spices and condiments, even dishes have common ancestry but different ways of cooking. The avial (essentially a mixed vegetable curry in curd and coconut milk gravy) of the southernmost tip of India has cousins in Thai cuisine as well as Chinese and even Vietnamese foods…. The range is amazing and it is unfair to club all foods into "hot and spicy".
In Asian countries, food is not just for sustenance. It is a gift of the Gods, to be offered to them first a thanksgiving, before every meal, and most Asian countries still follow this tradition. The methods of preparation, the spices added all are dictated by unwritten cultural rules, every person knows. There are foods for marriage ceremonies and when the same curry is made at home, the spices are different. The oils and seasonings are different. The foods cooked for the Gods are a class apart, and across religions, it is the purest form of food and can be polluted by even an ill omen. The list of restrictions is seemingly endless, and would even appear very complicated, but is actually not.
Most of the preparing styles in Asian foods have a scientific background. The pickles and their making are governed by temperature and seasonal quirks like humidity, the presence of spores in the atmosphere, and in some cases, an eclipse, or even a menstruating woman. These are not taboos…they can be traced back to logic. No scientists will deny that climatic factors do effect the preserving power of foodstuffs, the only difference here is that when these laws were made, every person was not a scientist so the rules had to be masked in banality…like, the Gods will be angry if pickles are left out in a solar eclipse. In reality, the ultra violet rays would probably spoil it.
While these may sound as meanderings through an extremely complicated and to some, uncivilized cultural system, the fact remains that the Asian food systems are extremely conducive to longevity and vital bodily health. These areas usually fall for infectious diseases that are very difficult to eliminate in tropical climates. The spices that are essential in Eastern cooking are not merely for the fragrance or the taste, in most cases, they carry medicinal qualities. For instance, turmeric, used in India and some neighboring countries, has strong antiseptic properties, it is absolutely essential for helping the digestive tract to maintain its bacterial flora, especially in the largely tropical Indian climate. Other spices like cumin are anti-inflammatory and anti flatulent in nature, and serve more as inbuilt digestives, than flavoring spices.
Nature has bestowed a bounty of healthy fruits, crops, vegetables and marine foodstuffs to these areas and their wise men learnt centuries ago to harness the goodness of these gifts of nature. No wonder then that Asia has the lowest risk of diseases like heart trouble, obesity and diabetes, even cancer in some cases. Diseases related to poverty, and of course, infections that come from lack of awareness about hygiene, are always the highest incidences in these areas.
Showing posts with label Cooking. Show all posts
Showing posts with label Cooking. Show all posts
Friday, 15 July 2011
Taste the Exotic Orient in Chinese Cooking
The vastness of China's geography and history are reflected in the diverse styles of Chinese cuisine available today. The art and pageantry of traditional Chinese cooking evolved over centuries through a succession of dynasties, and palace banquets were very important to the royalty. Meals could last up to three days or longer, and during the feast much discussion would take place about critical government issues. Fish, deer, and pork were the mainstays of these dinners, along with a variety of exotic desserts rich in flavor.
Today, Chinese cuisine is a favorite in many western countries. To understand the different varieties of Chinese food, it is best to divide Chinese cuisine into the four major regions of China. The northern region spreads into Mongolia, home to the Gobi Desert and Arctic winter winds. Because many people in this region are Muslim, pork is forbidden, so the diet is heavy with mutton and lamb. The vegetables and fruits used in Mongolian cooking—cabbage, squash, grapes, pears, and apples—are very like those grown in North America. Because of its hostile climate, the north is not amenable to rice cultivation, so wheat, barley, millet, and soybeans are used in making breads and noodles.
To the west are the mountainous Szechwan and Hunan provinces, where rice grows abundantly, as do citrus fruits, bamboo, and mushrooms. These varieties of Chinese cooking are well known for their spiciness, due to the locally grown chilies and the local residents’ fondness for highly seasoned meals. Distinctively different from all other Chinese cuisines, Szechwan and Hunan varieties developed through the centuries in this fertile region and absorbed many influences from non-Chinese lands to the southwest. Ginger, onions, garlic, and brown peppercorns are regular additions, and a good Szechwan cook creates subtly seasoned masterpieces with them. Although Szechwan food is notorious today for its heat, there are some who say the spiciness of the food was originally developed by cooks who needed to use hot and spicy seasonings to mask the taste of foods that rotted quickly in the heat.
To the east of Hunan lies "the land of fish and rice." Like the west in latitude, it has the added bonus of lowlands for rice cultivation and a coastal region for fish. The three East China Sea provinces, together with their two adjacent inland provinces, make up what is called the Eastern School of Chinese cuisine. Because hundreds of different regional and village recipes from these provinces were brought into the dominant port city of Shanghai, "Shanghainese" cuisine is now the most diverse style of cooking in China. Stewing, braising and frying are common, as well as the slow "red cooking" techniques that necessitate quick eating before the hot oiliness turns into something less appetizing. Breads, noodles and dumplings are eaten more frequently than rice, and seafood is often served in salted form.
Canton is perhaps the most famous of the four Chinese provinces known for its food, which is generally recognized to be the finest and has been considered so for centuries. The seasons are mild, wet, and warm for most of the year, which creates a perfect environment for cultivating just about anything. Rolling groves and gardens are fertile and full of fruits and vegetables, and ample fresh seafood is available on the coast. Canton cooking methods and recipes are sophisticated and varied. Characterized by lots of steaming and boiling, this style is perhaps the healthiest and the most widely known outside China. Since the local produce is so lush, the judicious use of natural oils and garnishes highlights its freshness, relying less on intense sauces and deep-frying and concentrating more on the basic flavors of the food rather than smothering the fresh ingredients. Desserts, generally of little interest to the Cantonese, are typically heavy and sweet. Throughout history, the Cantonese made an art out of a necessity, and in times of hardship they used every part of an animal, fish, or vegetable. As a result, nothing is allowed to go to waste in a Cantonese kitchen, and no animal is taboo. A famous saying among Cantonese cooks is that the only thing with four legs a man should not eat is a table!
Classical aesthetics dictate the form and order of many eating customs in China, no matter what variety of cooking you enjoy. The concepts of the yin and the yang govern the choice of food, combinations, timing, and order of each dish. It is not an exaggeration to say that most Chinese, rich and poor alike, are gourmets—at least in the sense that they really enjoy good food, and every meal is a banquet.
Today, Chinese cuisine is a favorite in many western countries. To understand the different varieties of Chinese food, it is best to divide Chinese cuisine into the four major regions of China. The northern region spreads into Mongolia, home to the Gobi Desert and Arctic winter winds. Because many people in this region are Muslim, pork is forbidden, so the diet is heavy with mutton and lamb. The vegetables and fruits used in Mongolian cooking—cabbage, squash, grapes, pears, and apples—are very like those grown in North America. Because of its hostile climate, the north is not amenable to rice cultivation, so wheat, barley, millet, and soybeans are used in making breads and noodles.
To the west are the mountainous Szechwan and Hunan provinces, where rice grows abundantly, as do citrus fruits, bamboo, and mushrooms. These varieties of Chinese cooking are well known for their spiciness, due to the locally grown chilies and the local residents’ fondness for highly seasoned meals. Distinctively different from all other Chinese cuisines, Szechwan and Hunan varieties developed through the centuries in this fertile region and absorbed many influences from non-Chinese lands to the southwest. Ginger, onions, garlic, and brown peppercorns are regular additions, and a good Szechwan cook creates subtly seasoned masterpieces with them. Although Szechwan food is notorious today for its heat, there are some who say the spiciness of the food was originally developed by cooks who needed to use hot and spicy seasonings to mask the taste of foods that rotted quickly in the heat.
To the east of Hunan lies "the land of fish and rice." Like the west in latitude, it has the added bonus of lowlands for rice cultivation and a coastal region for fish. The three East China Sea provinces, together with their two adjacent inland provinces, make up what is called the Eastern School of Chinese cuisine. Because hundreds of different regional and village recipes from these provinces were brought into the dominant port city of Shanghai, "Shanghainese" cuisine is now the most diverse style of cooking in China. Stewing, braising and frying are common, as well as the slow "red cooking" techniques that necessitate quick eating before the hot oiliness turns into something less appetizing. Breads, noodles and dumplings are eaten more frequently than rice, and seafood is often served in salted form.
Canton is perhaps the most famous of the four Chinese provinces known for its food, which is generally recognized to be the finest and has been considered so for centuries. The seasons are mild, wet, and warm for most of the year, which creates a perfect environment for cultivating just about anything. Rolling groves and gardens are fertile and full of fruits and vegetables, and ample fresh seafood is available on the coast. Canton cooking methods and recipes are sophisticated and varied. Characterized by lots of steaming and boiling, this style is perhaps the healthiest and the most widely known outside China. Since the local produce is so lush, the judicious use of natural oils and garnishes highlights its freshness, relying less on intense sauces and deep-frying and concentrating more on the basic flavors of the food rather than smothering the fresh ingredients. Desserts, generally of little interest to the Cantonese, are typically heavy and sweet. Throughout history, the Cantonese made an art out of a necessity, and in times of hardship they used every part of an animal, fish, or vegetable. As a result, nothing is allowed to go to waste in a Cantonese kitchen, and no animal is taboo. A famous saying among Cantonese cooks is that the only thing with four legs a man should not eat is a table!
Classical aesthetics dictate the form and order of many eating customs in China, no matter what variety of cooking you enjoy. The concepts of the yin and the yang govern the choice of food, combinations, timing, and order of each dish. It is not an exaggeration to say that most Chinese, rich and poor alike, are gourmets—at least in the sense that they really enjoy good food, and every meal is a banquet.
The Best Cooking Methods
Cooking takes away from the food, period. There is no second opinion on this except perhaps in Ayurveda, which recommends certain foods to be more nutritive cooked. Tomatoes fall in that category. But by and large, any form of cooking that uses high heat to cook the food takes away some nutrition from it, and reheating effectively makes it totally devoid of any nutrition. That is why most experts recommend freshly cooked food for health values.
Seasonally speaking, the best of nature’s produce is usually in the temperate climate, so in regions with severe winters, it is usually spring and some points in a mild summer that the best foods are available while in tropical countries, it is usually winters and the spring months. Tender greens and vegetables are always more plentiful n the spring season but again, in tropical areas, spring season brings with it some very typical infections. Nature has her own ways of blessing humans with good health, if only we take time to listen and follow. The interesting thing is that Mother Nature instantly throws up vegetables and vegetation that have the power to counter these infections- tender, bitter leaves and vegetables like the bitter gourd, the new neem leaves that can be incorporated in one’s diet to avoid seasonal diseases and infections.
Generally speaking, the best known methods of cooking are:
Steaming
Stovetop Searing
Stir-Frying
Sauteing
Quick Broil
In the warm summer months, light vegetables occur and they should also be cooked lightly, maybe just steamed or sautéed with minimal amount of grease and spices.
In the winters, warm and eating foods are a good idea. Boiling, stewing and searing will provide the taste as well as the required nutrition suitable for the time. The spring season has fresh, green veggies galore and again, light cooking is the best option to retain the fresh crunchiness as well as the nutrients.
Meats should always be well cooked, a rare done steak maybe a feast for the senses but there are innumerable problems that can crop up because of it, infections and viruses being just a few of them. Meats need to be cooked longer than fish, so baking, broiling or poaching is the best option. Frying meat again adds on unhealthy calories and grease. Microwave cooking is an excellent idea, while roasting ads the flavor to an otherwise dull leg of meat. Chicken can be cooked while stir frying while lamb or any other tougher meat needs to be boiled before stir frying, to make sure it is cooked.
We almost always tend to overcook seafood; most chefs prescribe a quick steam or sauté, because the high protein content takes very little to become digestible. Prawns, lobsters and most fish will become rubbery if overcooked and long cooking like boiling or stewing is best avoided.
For fish, once the meat becomes opaque and starts flaking, the fish is done; this should be the thumb rule. If baking, it should never be more than 10 minutes at 450 degrees Fahrenheit, sometimes with a brush of oil. Wrapped in aluminum foil, fish cooks more evenly. Broiling is another good option but once again, it should not be for too long or over too intense heat.
Frying, though followed religiously in most tropical countries, is not a good idea at all, especially when dealing with soft, tender seafood. Most fish become seared and overcooked when fried, of course, some people like the overdrawn flavors, but it s not flattering to the dish. The best way to fry a fillet of fish is to crumb it with bread crumbs or semolina, this way the outer layer is crispy fried while the fish inside doesn’t lose its tenderness nor does it soak up oiliness from the frying medium. If frying is absolutely required, insists on shallow frying or even sautéing with a dusting of flour. The oil film on the pan should be sufficiently HOT and the fillet should never be cooked for more than 3 to 5 minutes.
One of the best ways to cook seafood is stir frying; a quick method used by the Oriental Chefs to much appreciation, the only catch being everybody cannot do it. It requires the just right amount of oil, just THAT much time and of course, just THAT much tossing. Then again, tender fish will break if stir fried, so it has to be firm textured seafood that can be tossed around thus in a wok. Prawns and other crustaceans cook well this way and it is not uncommon to add some say sauce or barbeque sauce while stirring, to make a sauce in the same flavors.
While on crustaceans, poaching is a good idea. This applies to any fresh fish, but tender fish should be placed inside a boiling pan of stew for no more than ten minutes. Poaching is actually the healthiest way of cooking since it requires no oil, retains all the flavors and also the nutrition of the fish. Steaming too is a great idea, the only thing to be careful about is that the cooking pot needs to be tightly shut, and no steam should be allowed to escape. Besides, the fish needs to be held above the boiling liquid providing steam. Chinese, Japanese and other East Asian cuisines traditionally have a bamboo steamer to accomplish this.
So much for seafood.
Almost all the food we eat can be cooked with minimum oil and fat, and can provide all the nutrition we need, with the flavors we like. Still, most of us insist on over-cooking, undercooking or using wrong methods for the wrong food. It would serve us well; if we took the trouble to find out what cooking method best serves the purpose of a certain food, taste wise and also healthiest.
Seasonally speaking, the best of nature’s produce is usually in the temperate climate, so in regions with severe winters, it is usually spring and some points in a mild summer that the best foods are available while in tropical countries, it is usually winters and the spring months. Tender greens and vegetables are always more plentiful n the spring season but again, in tropical areas, spring season brings with it some very typical infections. Nature has her own ways of blessing humans with good health, if only we take time to listen and follow. The interesting thing is that Mother Nature instantly throws up vegetables and vegetation that have the power to counter these infections- tender, bitter leaves and vegetables like the bitter gourd, the new neem leaves that can be incorporated in one’s diet to avoid seasonal diseases and infections.
Generally speaking, the best known methods of cooking are:
Steaming
Stovetop Searing
Stir-Frying
Sauteing
Quick Broil
In the warm summer months, light vegetables occur and they should also be cooked lightly, maybe just steamed or sautéed with minimal amount of grease and spices.
In the winters, warm and eating foods are a good idea. Boiling, stewing and searing will provide the taste as well as the required nutrition suitable for the time. The spring season has fresh, green veggies galore and again, light cooking is the best option to retain the fresh crunchiness as well as the nutrients.
Meats should always be well cooked, a rare done steak maybe a feast for the senses but there are innumerable problems that can crop up because of it, infections and viruses being just a few of them. Meats need to be cooked longer than fish, so baking, broiling or poaching is the best option. Frying meat again adds on unhealthy calories and grease. Microwave cooking is an excellent idea, while roasting ads the flavor to an otherwise dull leg of meat. Chicken can be cooked while stir frying while lamb or any other tougher meat needs to be boiled before stir frying, to make sure it is cooked.
We almost always tend to overcook seafood; most chefs prescribe a quick steam or sauté, because the high protein content takes very little to become digestible. Prawns, lobsters and most fish will become rubbery if overcooked and long cooking like boiling or stewing is best avoided.
For fish, once the meat becomes opaque and starts flaking, the fish is done; this should be the thumb rule. If baking, it should never be more than 10 minutes at 450 degrees Fahrenheit, sometimes with a brush of oil. Wrapped in aluminum foil, fish cooks more evenly. Broiling is another good option but once again, it should not be for too long or over too intense heat.
Frying, though followed religiously in most tropical countries, is not a good idea at all, especially when dealing with soft, tender seafood. Most fish become seared and overcooked when fried, of course, some people like the overdrawn flavors, but it s not flattering to the dish. The best way to fry a fillet of fish is to crumb it with bread crumbs or semolina, this way the outer layer is crispy fried while the fish inside doesn’t lose its tenderness nor does it soak up oiliness from the frying medium. If frying is absolutely required, insists on shallow frying or even sautéing with a dusting of flour. The oil film on the pan should be sufficiently HOT and the fillet should never be cooked for more than 3 to 5 minutes.
One of the best ways to cook seafood is stir frying; a quick method used by the Oriental Chefs to much appreciation, the only catch being everybody cannot do it. It requires the just right amount of oil, just THAT much time and of course, just THAT much tossing. Then again, tender fish will break if stir fried, so it has to be firm textured seafood that can be tossed around thus in a wok. Prawns and other crustaceans cook well this way and it is not uncommon to add some say sauce or barbeque sauce while stirring, to make a sauce in the same flavors.
While on crustaceans, poaching is a good idea. This applies to any fresh fish, but tender fish should be placed inside a boiling pan of stew for no more than ten minutes. Poaching is actually the healthiest way of cooking since it requires no oil, retains all the flavors and also the nutrition of the fish. Steaming too is a great idea, the only thing to be careful about is that the cooking pot needs to be tightly shut, and no steam should be allowed to escape. Besides, the fish needs to be held above the boiling liquid providing steam. Chinese, Japanese and other East Asian cuisines traditionally have a bamboo steamer to accomplish this.
So much for seafood.
Almost all the food we eat can be cooked with minimum oil and fat, and can provide all the nutrition we need, with the flavors we like. Still, most of us insist on over-cooking, undercooking or using wrong methods for the wrong food. It would serve us well; if we took the trouble to find out what cooking method best serves the purpose of a certain food, taste wise and also healthiest.
Improperly Cooked Chicken Can Cause Severe Illness, Death
Consumer Reports recently tested a large sample of chickens purchased across the country to see whether the meat contained the two leading bacterial causes of food poisoning—campylobacter or salmonella. According to government statistics, those two bacteria are responsible for sickening about 3.5 million Americans a year, and more than 700 people die each year from one of those illnesses.
Chickens can become contaminated in several ways, by pecking at droppings that carry germs, eating insects that have picked up bacteria, or drinking contaminated water. Both salmonella and campylobacter flourish in the intestines of the birds and spread throughout flocks. Although there are many measures in place to limit concentrations of bacteria in chicken houses, bacteria in a chicken’s digestive tract can wind up on its carcass when it is slaughtered, buried inside feather follicles on the skin.
When contaminated chickens are delivered to supermarkets, the problems can get even worse. Any mishandling, improper storage, or incorrect cooking method, and the risks of food poisoning are multiplied. Both salmonella and campylobacter can cause diarrhea, bloating, nausea, and vomiting, and campylobacter can also lead to arthritis, meningitis, and Guillain-Barre syndrome, a neurological disease. According to the U.S. Centers for Disease Control, the rate of laboratory-confirmed food poisonings has decreased since 2001, but the numbers are not accurate because only a small percentage of foodborne illnesses are reported to public health authorities.
Consumer Reports tested a nationwide sample of chickens in 2003 and found that 49% tested positive for one or both bacteria. Since that time, leading chicken producers have stabilized the incidence of salmonella, but the presence of campylobacter has increased at a startling rate. The recent study found that 83% harbored campylobacter or salmonella. Although the U.S. Department of Agriculture regularly tests chickens for salmonella against a federal standard, there has not been a standard set for campylobacter.
It is becoming increasingly important for consumers to take steps to protect themselves against food poisoning by cooking chicken safely and thoroughly, and guarding against cross-contamination. Moreover, most of the bacteria Consumer Reports found in contaminated chicken showed resistance to one or more antibiotics, including some prescribed to humans to treat infections and some fed to chickens to speed their growth. So some people who become sick by eating contaminated chicken may have to try several antibiotics before finding one that works.
In the largest national analysis of contamination and antibiotic resistance in store-bought chicken ever published, Consumer Reports tested 525 fresh broilers in 23 states last spring. Four leading brands (Foster Farms, Perdue, Tyson, and Pilgrim’s Pride) were represented in the test, including 10 organic and 12 non-organic no-antibiotics brands, including three that are processed using an "air chilled" slaughterhouse process designed to reduce contamination. Findings from the report were startling:
* Campylobacter was present in 81% of the chickens, salmonella in 15%; both bacteria in 13%. Only 17% had neither pathogen—the lowest percentage of clean birds in all four of tests Consumer Reports has performed since 1998.
* No major brand was cleaner than others overall. Foster Farms, Pilgrim’s Pride, and Tyson chickens were lower in salmonella incidence than Perdue, but they were higher in campylobacter.
* Most premium chickens had high rates of contamination, but as in previous Consumer Reports tests, Ranger—a no-antibiotics brand sold in the Northwest—was extremely clean. Of the 10 samples analyzed, none had salmonella, and only two had campylobacter.
* Among all brands, 84% of the salmonella and 67% of the campylobacter organisms analyzed showed resistance to one or more antibiotics.
The bottom line is that consumers are responsible for protecting themselves, and an ounce of prevention is worth a pound of cure:
* Make raw chicken one of the last items you pick up at the grocery store. Be sure it is well-wrapped and kept in a plastic bag, to keep juices from leaking out onto other food.
* Raw chicken should be stored in a refrigerator set to 40 degrees or lower. If it is not used within a couple of days, it should be frozen until it is used.
* Thaw frozen chicken in a refrigerator, in its original packaging or on a plate, or on a plate in a microwave oven. If chicken is thawed in a microwave, it should be cooked right away.
* Refrigerate or freeze leftovers within two hours of cooking.
* Don’t return cooked meat to the same plate that held it raw.
* Keep raw chicken away from other foods. Immediately after preparing it, wash your hands with soap and water and clean anything that you or the raw chicken touched.
* When frying, broiling, or grilling chicken, don’t use the same implement to turn it throughout the cooking process. After the outside is thoroughly cooked, switch to a clean utensil so the cooked chicken will not be touched by any juices from the raw chicken that are on the cooking utensil you were using when the chicken was raw.
* Most importantly, to kill harmful bacteria, cook chicken to an internal temperature of at least 165 degrees.
Chickens can become contaminated in several ways, by pecking at droppings that carry germs, eating insects that have picked up bacteria, or drinking contaminated water. Both salmonella and campylobacter flourish in the intestines of the birds and spread throughout flocks. Although there are many measures in place to limit concentrations of bacteria in chicken houses, bacteria in a chicken’s digestive tract can wind up on its carcass when it is slaughtered, buried inside feather follicles on the skin.
When contaminated chickens are delivered to supermarkets, the problems can get even worse. Any mishandling, improper storage, or incorrect cooking method, and the risks of food poisoning are multiplied. Both salmonella and campylobacter can cause diarrhea, bloating, nausea, and vomiting, and campylobacter can also lead to arthritis, meningitis, and Guillain-Barre syndrome, a neurological disease. According to the U.S. Centers for Disease Control, the rate of laboratory-confirmed food poisonings has decreased since 2001, but the numbers are not accurate because only a small percentage of foodborne illnesses are reported to public health authorities.
Consumer Reports tested a nationwide sample of chickens in 2003 and found that 49% tested positive for one or both bacteria. Since that time, leading chicken producers have stabilized the incidence of salmonella, but the presence of campylobacter has increased at a startling rate. The recent study found that 83% harbored campylobacter or salmonella. Although the U.S. Department of Agriculture regularly tests chickens for salmonella against a federal standard, there has not been a standard set for campylobacter.
It is becoming increasingly important for consumers to take steps to protect themselves against food poisoning by cooking chicken safely and thoroughly, and guarding against cross-contamination. Moreover, most of the bacteria Consumer Reports found in contaminated chicken showed resistance to one or more antibiotics, including some prescribed to humans to treat infections and some fed to chickens to speed their growth. So some people who become sick by eating contaminated chicken may have to try several antibiotics before finding one that works.
In the largest national analysis of contamination and antibiotic resistance in store-bought chicken ever published, Consumer Reports tested 525 fresh broilers in 23 states last spring. Four leading brands (Foster Farms, Perdue, Tyson, and Pilgrim’s Pride) were represented in the test, including 10 organic and 12 non-organic no-antibiotics brands, including three that are processed using an "air chilled" slaughterhouse process designed to reduce contamination. Findings from the report were startling:
* Campylobacter was present in 81% of the chickens, salmonella in 15%; both bacteria in 13%. Only 17% had neither pathogen—the lowest percentage of clean birds in all four of tests Consumer Reports has performed since 1998.
* No major brand was cleaner than others overall. Foster Farms, Pilgrim’s Pride, and Tyson chickens were lower in salmonella incidence than Perdue, but they were higher in campylobacter.
* Most premium chickens had high rates of contamination, but as in previous Consumer Reports tests, Ranger—a no-antibiotics brand sold in the Northwest—was extremely clean. Of the 10 samples analyzed, none had salmonella, and only two had campylobacter.
* Among all brands, 84% of the salmonella and 67% of the campylobacter organisms analyzed showed resistance to one or more antibiotics.
The bottom line is that consumers are responsible for protecting themselves, and an ounce of prevention is worth a pound of cure:
* Make raw chicken one of the last items you pick up at the grocery store. Be sure it is well-wrapped and kept in a plastic bag, to keep juices from leaking out onto other food.
* Raw chicken should be stored in a refrigerator set to 40 degrees or lower. If it is not used within a couple of days, it should be frozen until it is used.
* Thaw frozen chicken in a refrigerator, in its original packaging or on a plate, or on a plate in a microwave oven. If chicken is thawed in a microwave, it should be cooked right away.
* Refrigerate or freeze leftovers within two hours of cooking.
* Don’t return cooked meat to the same plate that held it raw.
* Keep raw chicken away from other foods. Immediately after preparing it, wash your hands with soap and water and clean anything that you or the raw chicken touched.
* When frying, broiling, or grilling chicken, don’t use the same implement to turn it throughout the cooking process. After the outside is thoroughly cooked, switch to a clean utensil so the cooked chicken will not be touched by any juices from the raw chicken that are on the cooking utensil you were using when the chicken was raw.
* Most importantly, to kill harmful bacteria, cook chicken to an internal temperature of at least 165 degrees.
Dazzle Dinner Guests By Rolling Out Your Bread Making Skills
Bread making is one of the toughest cooking skills to conquer for even the most confident chef, and even experienced bread makers create the occasional doorstops. But there is one roll recipe that is absolutely foolproof, and it’s amazingly versatile and adaptable enough to personalize for accompanying a wide array of dinner menus.
To understand why bread making is so difficult for so many people, you must understand the chemical reactions that take place during the process of making the dough, letting it rise, kneading it, letting it rise again, and then baking the bread. There are dozens of variables to be understood and considered, and deviation from any one of those variables can doom the chef to failure. The yeast must be fresh (the fresher the better); the dough must be mixed to just the right consistency or else the bread may end up too dry, too soft, or too dense; the temperature must be just warm enough but not too warm (or it will kill the yeast); the dough must not rise too much; and the dough must be kneaded just enough but not too much. See how intricate this process can be? It’s enough to intimidate anyone who just wants to make a simple pan of rolls from scratch. But there’s one simple thing that can make the process foolproof for anyone and have dinner guests raving for weeks afterward—a terrific recipe.
Rave Review Rolls (Makes 27 rolls)
1 ½ cups warm water (110º F.)
2 ¼ tsp. dried active yeast
1/3 cup sugar
2 eggs
1/2 cup melted butter
1/4 cup dried instant milk powder
1 ¼ tsp. salt
5-6 cups all-purpose flour
Mixing the Dough
1. Dissolve the yeast and 1 tsp. of the sugar in 1/2 cup of the warm water.
2. Pour into a mixing bowl and add the eggs, milk, butter, salt, and 3 cups of flour.
3. Beat for 3 minutes, scraping sides of bowl, until batter is smooth.
4. Stir in enough of the remaining flour to make a kneadable dough.
5. Knead for a couple of minutes, put into an oiled bowl, and turn to coat the dough.
6. Cover loosely and let rise in a warm place until doubled in bulk.
Forming and Cooking the Rolls
Punch the dough down and divide it into three chunks. Separate each chunk into 9 pieces, rolling each piece into a ball and placing into greased pans—18 pieces in one 13" x 9" pan, and 9 pieces in one 9" x 9" pan. Brush the tops of the balls of dough with melted butter. Cover each pan loosely with a towel or plastic wrap and let rise until doubled in bulk. Bake in a preheated oven at 375º for 17-20 minutes or until golden brown. Remove from the oven and brush tops with melted butter.
Fun and Tasty Variations
* Use flavored salt or season salt instead of regular salt.
* To the batter you can add any herbs or spices you want—try garlic, onion powder, parsley, basil, chives, rosemary, or even a mixture of your own design.
* After the first rising, knead into the dough whatever grated cheese you fancy—cheddar, parmesan, pepperjack, romano, mozzarella, or even blue cheese.
* After the first rising, knead into the dough some finely chopped salami or pepperoni, or crumbled bacon.
* Try using the dough to make specially shaped rolls, such as knots, twisted crescents, or soft breadsticks.
* After the rolls have risen but before baking, sprinkle the tops with parsley, poppy seeds, sesame seeds, garlic powder, grated parmesan cheese, fresh ground black pepper, or celery seeds. You can brush the tops lightly with melted butter before sprinkling, but take care to use a very light touch and don’t push or pull the dough, or the risen dough might fall.
* To make onion rolls: Add 2 tsp. onion powder to the batter in step 3, then knead 1/2 cup or more of finely minced, sautéed onion into the dough after the first rising.
* To make cinnamon rolls: After the first rising, punch the dough down and roll it out flat on a floured surface into a rectangle approximately 10" x 18". Brush the flattened dough with melted butter, and then sprinkle the buttered dough liberally with cinnamon and sugar. Beginning on one of the widest edges, roll the dough as tightly as possible until you have a long roll. If you have trouble rolling the dough, you can cut the rectangle in half lengthwise to make the rolling easier. After rolling the dough, seal the edge by pinching it into the dough. Using a very sharp knife, slice circles of dough about 1" thick. Place the circles on a greased jelly roll pan about 1½" apart, and let the rolls rise until the edges are touching. Bake as directed, and then coat the tops of the rolls with glaze. To make glaze: Mix ½ cup melted butter with 1 tsp. vanilla and 2 T. evaporated milk. Beat in enough confectioners’ sugar to make a soft glaze frosting, being sure not to make it too thick.
The rolls you can make with this foolproof recipe will astound you. Make them to delight dinner guests, take them to a potluck at work to be the envy of your co-workers, or just make them to impress your family with your bread making prowess. Go ahead, try putting your own creative twist on this recipe—you’ll be on a roll in no time!
To understand why bread making is so difficult for so many people, you must understand the chemical reactions that take place during the process of making the dough, letting it rise, kneading it, letting it rise again, and then baking the bread. There are dozens of variables to be understood and considered, and deviation from any one of those variables can doom the chef to failure. The yeast must be fresh (the fresher the better); the dough must be mixed to just the right consistency or else the bread may end up too dry, too soft, or too dense; the temperature must be just warm enough but not too warm (or it will kill the yeast); the dough must not rise too much; and the dough must be kneaded just enough but not too much. See how intricate this process can be? It’s enough to intimidate anyone who just wants to make a simple pan of rolls from scratch. But there’s one simple thing that can make the process foolproof for anyone and have dinner guests raving for weeks afterward—a terrific recipe.
Rave Review Rolls (Makes 27 rolls)
1 ½ cups warm water (110º F.)
2 ¼ tsp. dried active yeast
1/3 cup sugar
2 eggs
1/2 cup melted butter
1/4 cup dried instant milk powder
1 ¼ tsp. salt
5-6 cups all-purpose flour
Mixing the Dough
1. Dissolve the yeast and 1 tsp. of the sugar in 1/2 cup of the warm water.
2. Pour into a mixing bowl and add the eggs, milk, butter, salt, and 3 cups of flour.
3. Beat for 3 minutes, scraping sides of bowl, until batter is smooth.
4. Stir in enough of the remaining flour to make a kneadable dough.
5. Knead for a couple of minutes, put into an oiled bowl, and turn to coat the dough.
6. Cover loosely and let rise in a warm place until doubled in bulk.
Forming and Cooking the Rolls
Punch the dough down and divide it into three chunks. Separate each chunk into 9 pieces, rolling each piece into a ball and placing into greased pans—18 pieces in one 13" x 9" pan, and 9 pieces in one 9" x 9" pan. Brush the tops of the balls of dough with melted butter. Cover each pan loosely with a towel or plastic wrap and let rise until doubled in bulk. Bake in a preheated oven at 375º for 17-20 minutes or until golden brown. Remove from the oven and brush tops with melted butter.
Fun and Tasty Variations
* Use flavored salt or season salt instead of regular salt.
* To the batter you can add any herbs or spices you want—try garlic, onion powder, parsley, basil, chives, rosemary, or even a mixture of your own design.
* After the first rising, knead into the dough whatever grated cheese you fancy—cheddar, parmesan, pepperjack, romano, mozzarella, or even blue cheese.
* After the first rising, knead into the dough some finely chopped salami or pepperoni, or crumbled bacon.
* Try using the dough to make specially shaped rolls, such as knots, twisted crescents, or soft breadsticks.
* After the rolls have risen but before baking, sprinkle the tops with parsley, poppy seeds, sesame seeds, garlic powder, grated parmesan cheese, fresh ground black pepper, or celery seeds. You can brush the tops lightly with melted butter before sprinkling, but take care to use a very light touch and don’t push or pull the dough, or the risen dough might fall.
* To make onion rolls: Add 2 tsp. onion powder to the batter in step 3, then knead 1/2 cup or more of finely minced, sautéed onion into the dough after the first rising.
* To make cinnamon rolls: After the first rising, punch the dough down and roll it out flat on a floured surface into a rectangle approximately 10" x 18". Brush the flattened dough with melted butter, and then sprinkle the buttered dough liberally with cinnamon and sugar. Beginning on one of the widest edges, roll the dough as tightly as possible until you have a long roll. If you have trouble rolling the dough, you can cut the rectangle in half lengthwise to make the rolling easier. After rolling the dough, seal the edge by pinching it into the dough. Using a very sharp knife, slice circles of dough about 1" thick. Place the circles on a greased jelly roll pan about 1½" apart, and let the rolls rise until the edges are touching. Bake as directed, and then coat the tops of the rolls with glaze. To make glaze: Mix ½ cup melted butter with 1 tsp. vanilla and 2 T. evaporated milk. Beat in enough confectioners’ sugar to make a soft glaze frosting, being sure not to make it too thick.
The rolls you can make with this foolproof recipe will astound you. Make them to delight dinner guests, take them to a potluck at work to be the envy of your co-workers, or just make them to impress your family with your bread making prowess. Go ahead, try putting your own creative twist on this recipe—you’ll be on a roll in no time!
Whaddya Think Y'all? Paula Deen, America's favorite Southern Cook
Paula Deen, the Southern darling of cable TV’s Food Network channel, was born in Albany, Georgia. She learned the art of cooking from her grandmother when she’d spend her afternoons watching her cook. Never did she realize those "lessons" would come into play in a big way later in her life.
When Paula graduated from high school, she married her high school sweetheart. She thought she was going to be the perfect wife, the perfect mother, and have the perfect life. Soon after she was married, however, her father died and four years later, her mother. She had two small boys and suddenly her husband was uprooting them to move to Savannah for his job. All of these changes took a huge toll on Paula to the point where she developed agoraphobia and would not go out in public.
When Paula was 40, she and her husband became divorced. It would take Paula two years before she "woke up" and started living her life. According to Paula, she says "I was born on January 19, 1947, but I was reborn on June 19, 1989. That day, I became totally responsible for myself and my happiness. That day, with the help of my sons, Jamie and Bobby, we started The Bag Lady. "
The Bag Lady was Paula’s first adventure into cooking and owning a catering company. Working out of her home, she and her boys would make bag lunches and other meals. Her sons would deliver the food. Soon her name was a household word and her business became a huge success. So much so that she wanted to open her own restaurant. The Best Western Hotel in Savannah hired Paula to do their cooking. Building on the successes of The Bag Lady and her job at Best Western, Paula opened her own restaurant called the Lady and Sons. The restaurant flourished in downtown Savannah. Due to its popularity, the restaurant moved into a larger building in the Historic District of Savannah, where it has been ever since.
Paula’s rise to national and international recognition came from taking small steps. In 1997, she self-published her first cookbook, The Lady & Sons: Savannah Country Cooking. Providentially, a thunderstorm brought a literary agent to her restaurant where he not only dined on her great food, but also noticed her cookbook and bought a few copies. This led to the book being picked up by Random House and eventually it was promoted on QVC becoming one of the best-selling cookbooks.
In 1989, a friend introduced Paula to Gordon Elliot from the Food Network. Paula appeared on the show "Doorknock Dinners" where several episodes were filmed in Savannah. In 2002, Paula Deen’s own show, "Paula’s Home Cooking" premiered on the Food Network channel. She has gone on to write more cookbooks and she has also filmed cooking stories from other countries and has starred in a film. Paula also remarried in 2004, and most recently has become a grandmother. She and her sons still work together and they have their own show together called "Road Tasted."
To learn more about this maven of Southern-style cooking, you can visit Paula Deen’s website. As you can see, she is the essence of perseverance and grabbing the kite by the tail, so to speak. Hers is truly an evolving story but with an authentic, "one of y’all" feeling to it.
When Paula graduated from high school, she married her high school sweetheart. She thought she was going to be the perfect wife, the perfect mother, and have the perfect life. Soon after she was married, however, her father died and four years later, her mother. She had two small boys and suddenly her husband was uprooting them to move to Savannah for his job. All of these changes took a huge toll on Paula to the point where she developed agoraphobia and would not go out in public.
When Paula was 40, she and her husband became divorced. It would take Paula two years before she "woke up" and started living her life. According to Paula, she says "I was born on January 19, 1947, but I was reborn on June 19, 1989. That day, I became totally responsible for myself and my happiness. That day, with the help of my sons, Jamie and Bobby, we started The Bag Lady. "
The Bag Lady was Paula’s first adventure into cooking and owning a catering company. Working out of her home, she and her boys would make bag lunches and other meals. Her sons would deliver the food. Soon her name was a household word and her business became a huge success. So much so that she wanted to open her own restaurant. The Best Western Hotel in Savannah hired Paula to do their cooking. Building on the successes of The Bag Lady and her job at Best Western, Paula opened her own restaurant called the Lady and Sons. The restaurant flourished in downtown Savannah. Due to its popularity, the restaurant moved into a larger building in the Historic District of Savannah, where it has been ever since.
Paula’s rise to national and international recognition came from taking small steps. In 1997, she self-published her first cookbook, The Lady & Sons: Savannah Country Cooking. Providentially, a thunderstorm brought a literary agent to her restaurant where he not only dined on her great food, but also noticed her cookbook and bought a few copies. This led to the book being picked up by Random House and eventually it was promoted on QVC becoming one of the best-selling cookbooks.
In 1989, a friend introduced Paula to Gordon Elliot from the Food Network. Paula appeared on the show "Doorknock Dinners" where several episodes were filmed in Savannah. In 2002, Paula Deen’s own show, "Paula’s Home Cooking" premiered on the Food Network channel. She has gone on to write more cookbooks and she has also filmed cooking stories from other countries and has starred in a film. Paula also remarried in 2004, and most recently has become a grandmother. She and her sons still work together and they have their own show together called "Road Tasted."
To learn more about this maven of Southern-style cooking, you can visit Paula Deen’s website. As you can see, she is the essence of perseverance and grabbing the kite by the tail, so to speak. Hers is truly an evolving story but with an authentic, "one of y’all" feeling to it.
Household Hints and Tips
As the saying goes – The home is where the heart is. Here are a few nifty household tips that you will find useful, or just interesting, that you can store away in your comp, or take a print out and stick it up somewhere in your kitchen or some other corner in the house, to glance over whenever you need a tip to fix a glitch around the house.
Use Rubber Bands For Your Eggs
Don’t eggs have a habit of rolling off the counter and splotching on the floor? Well, just use a thick rubber band to nest them on the counter.
Hazelnut Peeling Made Easy
You can make hazelnut peeling less of a chore by toasting them in an oven, heated to 350 degrees, for 10 minutes or so. Then, after cooling them, put them in a mesh bag, the type you buy your oranges or onions in. Then, securing the bag, just rub the nuts with your hands, making sure to do it over the trash, or you’ll end up with a mess you will have to clean.
Make Ice Cubes In A Jiff
If sudden guests are coming over and you find yourself with no ice cubes, here is a real nifty thing you can do. Just fill the ice tray with hot water, and not cold, and you’ll get your ice in a jiff.
Unstick Stuck Photographs
Are those photos from the cruise abroad you made a few years back stuck together? Well, don’t try to yank them apart; you’ll just tear away the surface. Use a hair dryer to heat them for a couple of seconds or so and they will get unstuck nice and easy.
Are Your Eggs Still Fresh?
To find that out, all you need to do is immerse them in a bowl of salted, cool water. If the eggs rise to the surface, they are not fresh, if they sink, go ahead and devil them up.
Make Your Veggies Last Longer
If you want your vegetables and fruit in the crisper drawer in your fridge to last longer, all you need to do is use paper towels to line the drawer. It absorbs the moisture.
Has Your Brown Sugar Gotten Rock Hard?
It happens to all of us sometimes, accidentally leaving open the bag of brown sugar, only to find it has turned into a brown piece of rock. To soften it back again, just put a slice of bread in it.
Faster Ways To Ripen Fruits
If you want to ripen fruits like bananas, avocados, and tomatoes, just put them in a brown paper bag along with an apple for two or three days. The ripening process is speeded up by the nitrogen gas that is given off by the apple.
Don’t Throw Away Old Bread
Got a loaf of leftover bread? Don’t throw it away. Instead, store it in the freezer. You can use it later in soups or other recipes that need breading. It’s a good idea to slice it up before storing so that you can take just the amount you need without needing to defrost the whole loaf.
For Juicier Lemons
To extract the most juice from your fresh lemons, just roll them on the kitchen counter with your hand before you squeeze them. You could also insert a fork into the lemon and twist it while squeezing.
Garlic Peeling Made Easy
There is nothing like fresh garlic to enhance the aroma of food… as long as you can first peel it, of course. Just zap the cloves of garlic in the microwave for fifteen seconds – the skin will just slide off.
Egg Peeling Made Easy
If you hate eating those gritty bits of eggshells, just stick a small needle in to the eggs before you hard-boil them. Also, to prevent the shells from cracking when boiling them, add a pinch of salt into the water.
Has Your Meringue Gone Soft On You?
Well, all you need to do is put it right back in the oven, on low heat, and it will come out nice and crispy.
Keeping Left Over Ice Cream Fresh
If you have ice cream left over, before shutting the container, press a plastic wrap firmly down on the ice cream. This does not allow the air to come in contact with the ice cream, which is what causes the ice crystals and gumming.
Oops… Too much salt in the soup?
Yeah, it happens so many times, forgetting that you had already put salt in your soup or stew, putting in an extra dash, and ending up with an unpalatable dish that is too salty. Well, don’t fret. Just add in a raw, peeled potato cut in halves, and it will absorb all the extra salt up.
Use Rubber Bands For Your Eggs
Don’t eggs have a habit of rolling off the counter and splotching on the floor? Well, just use a thick rubber band to nest them on the counter.
Hazelnut Peeling Made Easy
You can make hazelnut peeling less of a chore by toasting them in an oven, heated to 350 degrees, for 10 minutes or so. Then, after cooling them, put them in a mesh bag, the type you buy your oranges or onions in. Then, securing the bag, just rub the nuts with your hands, making sure to do it over the trash, or you’ll end up with a mess you will have to clean.
Make Ice Cubes In A Jiff
If sudden guests are coming over and you find yourself with no ice cubes, here is a real nifty thing you can do. Just fill the ice tray with hot water, and not cold, and you’ll get your ice in a jiff.
Unstick Stuck Photographs
Are those photos from the cruise abroad you made a few years back stuck together? Well, don’t try to yank them apart; you’ll just tear away the surface. Use a hair dryer to heat them for a couple of seconds or so and they will get unstuck nice and easy.
Are Your Eggs Still Fresh?
To find that out, all you need to do is immerse them in a bowl of salted, cool water. If the eggs rise to the surface, they are not fresh, if they sink, go ahead and devil them up.
Make Your Veggies Last Longer
If you want your vegetables and fruit in the crisper drawer in your fridge to last longer, all you need to do is use paper towels to line the drawer. It absorbs the moisture.
Has Your Brown Sugar Gotten Rock Hard?
It happens to all of us sometimes, accidentally leaving open the bag of brown sugar, only to find it has turned into a brown piece of rock. To soften it back again, just put a slice of bread in it.
Faster Ways To Ripen Fruits
If you want to ripen fruits like bananas, avocados, and tomatoes, just put them in a brown paper bag along with an apple for two or three days. The ripening process is speeded up by the nitrogen gas that is given off by the apple.
Don’t Throw Away Old Bread
Got a loaf of leftover bread? Don’t throw it away. Instead, store it in the freezer. You can use it later in soups or other recipes that need breading. It’s a good idea to slice it up before storing so that you can take just the amount you need without needing to defrost the whole loaf.
For Juicier Lemons
To extract the most juice from your fresh lemons, just roll them on the kitchen counter with your hand before you squeeze them. You could also insert a fork into the lemon and twist it while squeezing.
Garlic Peeling Made Easy
There is nothing like fresh garlic to enhance the aroma of food… as long as you can first peel it, of course. Just zap the cloves of garlic in the microwave for fifteen seconds – the skin will just slide off.
Egg Peeling Made Easy
If you hate eating those gritty bits of eggshells, just stick a small needle in to the eggs before you hard-boil them. Also, to prevent the shells from cracking when boiling them, add a pinch of salt into the water.
Has Your Meringue Gone Soft On You?
Well, all you need to do is put it right back in the oven, on low heat, and it will come out nice and crispy.
Keeping Left Over Ice Cream Fresh
If you have ice cream left over, before shutting the container, press a plastic wrap firmly down on the ice cream. This does not allow the air to come in contact with the ice cream, which is what causes the ice crystals and gumming.
Oops… Too much salt in the soup?
Yeah, it happens so many times, forgetting that you had already put salt in your soup or stew, putting in an extra dash, and ending up with an unpalatable dish that is too salty. Well, don’t fret. Just add in a raw, peeled potato cut in halves, and it will absorb all the extra salt up.
Non-Perishable Staples to Make Your Pantry More Versatile
Most people who cook regularly have a standard set of favorite recipes and cooking styles. Many people don’t stray far from their comfort zone in the kitchen, although they will try a new recipe now and then or try their hand at a new technique they heard about or saw on television. But to be a truly adventurous weekend gourmet, all you need to do is keep on hand a few common, everyday non-perishable items that can be found at any grocery store.
Instant milk powder. Of course the first reason to keep dried milk powder on hand is so that you’ll have it available if you ever run out of milk and need some for a recipe, but don’t want to go to the store. Milk made from instant milk powder may not taste the same as fresh milk from the refrigerator, but in a recipe it works just as well as the real thing. Some bread and roll recipes even call for instant milk powder. Instant milk powder can be mixed with a little water and used as coffee creamer, or added to soups and chowders to give a richer flavor than regular milk. To make an easy glaze for coffeecakes and sweet breads, melt some butter, mix in a little dried milk powder and vanilla, and stir in enough confectioners’ sugar to spreading consistency and spread on the hot cake.
Chicken bouillon powder. Obviously bouillon comes in handy when you’re sick and need to boost your fluid intake, but the uses of bouillon go far beyond simply soup. Instead of boiling vegetables in salted water, mix some bouillon crystals into the water to add salt and flavor at the same time. An added bonus is that the extra flavor can reduce or eliminate the need for adding butter once the vegetables are cooked. When making gravy, don’t just use plain water; mix a little bouillon with the water to add a meatier flavor along with the liquid. Chicken bouillon is especially good for most of these suggestions because its flavor is more delicate than beef and will not overpower the food you use it in.
Oatmeal. Not only is oatmeal a hearty and healthful breakfast food that can help lower cholesterol, it can be used for cookies, pies and pie crusts, and granola. Use a handful of oatmeal as a bonding agent for making meatloaf and meatballs to help them hold their shape while cooking. Oatmeal makes a great thickener for vegetable soups and stuffings. Toss oatmeal in melted butter and then sprinkle it on top of casseroles before baking. Add an assortment of savory herbs to the mix before topping the casserole to spice things up a bit.
Dried potato flakes. Dried potatoes are probably the most versatile of all non-perishables. The most obvious reason to keep them on hand is for making mashed potatoes when you find yourself out of the real thing. You can also use them to stretch your recipe a bit if you don’t have quite enough real potatoes to make as big a pot of mashed potatoes as you need. But the use of dried potato flakes goes way beyond just mashed potatoes. Use dried potatoes as a thickener for soups and chowders to give them more flavor than flour or cornstarch, while avoiding the pasty flavor they can sometimes impart. Potato flakes can also help thicken sauces and casseroles. Mix potato flakes with melted butter and a little milk to whip up a creamy potato sauce for steamed vegetables. And to make potato salad your friends and family will rave about, simply mix some potato flakes with hot water to make a thick paste, then blend it into the mayonnaise before stirring it into the potato salad. The result is a creamy, delectable potato salad with a creamier potato flavor.
Salad dressing mixes. Italian dressing mix can be mixed with a little olive oil and used as a marinade for any type of meat, chicken, or fish before grilling or broiling. Mix one package with a few cups of water in a crock pot, add thinly sliced beef, and cook for a few hours to make Italian beef sandwiches. Blend Italian dressing mix into olive oil to use as a dipping sauce for breads. Mix ranch dressing mix with a little mayonnaise and smear onto chicken before grilling or broiling. To make crispy, savory roasted potatoes, drizzle olive oil over cubed potatoes, sprinkle them with a packet of ranch dressing, toss them to coat well, and then bake until they’re crispy and brown. For fried chicken with an extra boost of flavor, mix dry salad dressing with the flour before coating the meat. Try different types of dressing to see which one you like best—Italian, French, ranch, dill parmesan, etc.—because every dressing adds its own special flavor boost.
Instant pudding and Jell-O. The uses of instant pudding and Jell-O are limited only by your imagination. Pudding has long been used in cake recipes to add a richness and denseness of flavor. Both pudding and Jell-O can be mixed with whipped topping and softened cream cheese to make flavored frostings and dessert toppings. Mix cherry or lime flavored Jell-O with whipped topping and stir in chopped fresh fruits for a light and refreshing summer salad or dessert. Mix orange, cranberry, or strawberry Jell-O with a little olive oil or melted butter and baste shish kebobs while grilling. Both pudding and Jell-O can be used in freezer molds to make low-calorie delicious frozen treats.
These are just a few ideas for ways to enhance the versatility of your pantry, but there are plenty of other ideas out there. Put your thinking cap on, take note of particularly useful non-perishables when you go to the grocery store, and most importantly, don’t be afraid to get creative and try something new.
Instant milk powder. Of course the first reason to keep dried milk powder on hand is so that you’ll have it available if you ever run out of milk and need some for a recipe, but don’t want to go to the store. Milk made from instant milk powder may not taste the same as fresh milk from the refrigerator, but in a recipe it works just as well as the real thing. Some bread and roll recipes even call for instant milk powder. Instant milk powder can be mixed with a little water and used as coffee creamer, or added to soups and chowders to give a richer flavor than regular milk. To make an easy glaze for coffeecakes and sweet breads, melt some butter, mix in a little dried milk powder and vanilla, and stir in enough confectioners’ sugar to spreading consistency and spread on the hot cake.
Chicken bouillon powder. Obviously bouillon comes in handy when you’re sick and need to boost your fluid intake, but the uses of bouillon go far beyond simply soup. Instead of boiling vegetables in salted water, mix some bouillon crystals into the water to add salt and flavor at the same time. An added bonus is that the extra flavor can reduce or eliminate the need for adding butter once the vegetables are cooked. When making gravy, don’t just use plain water; mix a little bouillon with the water to add a meatier flavor along with the liquid. Chicken bouillon is especially good for most of these suggestions because its flavor is more delicate than beef and will not overpower the food you use it in.
Oatmeal. Not only is oatmeal a hearty and healthful breakfast food that can help lower cholesterol, it can be used for cookies, pies and pie crusts, and granola. Use a handful of oatmeal as a bonding agent for making meatloaf and meatballs to help them hold their shape while cooking. Oatmeal makes a great thickener for vegetable soups and stuffings. Toss oatmeal in melted butter and then sprinkle it on top of casseroles before baking. Add an assortment of savory herbs to the mix before topping the casserole to spice things up a bit.
Dried potato flakes. Dried potatoes are probably the most versatile of all non-perishables. The most obvious reason to keep them on hand is for making mashed potatoes when you find yourself out of the real thing. You can also use them to stretch your recipe a bit if you don’t have quite enough real potatoes to make as big a pot of mashed potatoes as you need. But the use of dried potato flakes goes way beyond just mashed potatoes. Use dried potatoes as a thickener for soups and chowders to give them more flavor than flour or cornstarch, while avoiding the pasty flavor they can sometimes impart. Potato flakes can also help thicken sauces and casseroles. Mix potato flakes with melted butter and a little milk to whip up a creamy potato sauce for steamed vegetables. And to make potato salad your friends and family will rave about, simply mix some potato flakes with hot water to make a thick paste, then blend it into the mayonnaise before stirring it into the potato salad. The result is a creamy, delectable potato salad with a creamier potato flavor.
Salad dressing mixes. Italian dressing mix can be mixed with a little olive oil and used as a marinade for any type of meat, chicken, or fish before grilling or broiling. Mix one package with a few cups of water in a crock pot, add thinly sliced beef, and cook for a few hours to make Italian beef sandwiches. Blend Italian dressing mix into olive oil to use as a dipping sauce for breads. Mix ranch dressing mix with a little mayonnaise and smear onto chicken before grilling or broiling. To make crispy, savory roasted potatoes, drizzle olive oil over cubed potatoes, sprinkle them with a packet of ranch dressing, toss them to coat well, and then bake until they’re crispy and brown. For fried chicken with an extra boost of flavor, mix dry salad dressing with the flour before coating the meat. Try different types of dressing to see which one you like best—Italian, French, ranch, dill parmesan, etc.—because every dressing adds its own special flavor boost.
Instant pudding and Jell-O. The uses of instant pudding and Jell-O are limited only by your imagination. Pudding has long been used in cake recipes to add a richness and denseness of flavor. Both pudding and Jell-O can be mixed with whipped topping and softened cream cheese to make flavored frostings and dessert toppings. Mix cherry or lime flavored Jell-O with whipped topping and stir in chopped fresh fruits for a light and refreshing summer salad or dessert. Mix orange, cranberry, or strawberry Jell-O with a little olive oil or melted butter and baste shish kebobs while grilling. Both pudding and Jell-O can be used in freezer molds to make low-calorie delicious frozen treats.
These are just a few ideas for ways to enhance the versatility of your pantry, but there are plenty of other ideas out there. Put your thinking cap on, take note of particularly useful non-perishables when you go to the grocery store, and most importantly, don’t be afraid to get creative and try something new.
Outdoor Cooking
Outdoor cooking can be great fun and bring about a welcome change in our daily routine. Camping outdoors is a great way to bond with your family and connect with the natural surroundings. You would also need to bear in mind that you have to be prepared in all respects for outdoor cooking. Camping out has it own requirements and with some planning, you can whip up some amazing dishes in the outdoors as well.
Factors to consider for Outdoor Cooking:
You would need to know the method that would be employed in preparing the food, is it a camping stove you would be using, would it be on open fire, would it be gas powered or on charcoal? This is very necessary, as you need to plan other things based on this factor. Once you know the mode of cooking, preparing the camping food would be an easier task for you.
Note down the kind of cookware you would need to cook outdoors. Do take a good cooler chest along with you to store all those meats and sandwiches. A camp grill can come handy for cooking over a campfire. Although these are available at certain camping sites, an extra one can be very useful as well.
When you are planning for outdoor cooking, keep all the supplies in an easily accessible area. Keep the pots, utensils, food items and even the water close to the cooking area. This would save you all the trips and would help you to cook with ease. Always cook at a reasonable distance, away from the tents.
You can prepare for outdoor cooking at your home itself, before you set out for the camping site. This would help you to manage the schedule on a better scale and help you cook delicious camping food in a better manner. Measure and pack all the dry foods in foils and zip lock bags. If you label these packages, it would make things more systematic when you start cooking outdoors.
When you cook your food in foils, you also need to be sure that you cook it right so that it tastes great and is also safe to eat as well. Always cook such foil wrapped food over charcoal and a wood fire; avoid cooking on direct flames. Keep turning the packet occasionally for an average of 15 minutes to 20 minutes. This would also depend upon what is being cooked.
Before you start cooking outdoors it may not be a bad idea to practice this at home. This would definitely help you to save time when you begin the actual process outdoors.
Recipes for Cooking Outdoors:
Potato Recipe:
Ingredients:
Potatoes (2 pounds)
Medium sized onion (1)
Aluminum foil
Margarine (4 tablespoons)
Salt and pepper
Preparation:
First, you need to cut the potatoes and onions. Cut these into ¼ slices. Remove the onion slices into rings. Place the potatoes and the onions on the aluminum foil. Spread some quantity of the margarine on top.
Now you need to fold the foil to close it over the food ingredients. You will need to punch some holes in the foil. This is done so that the steam can escape from these holes. Cook this on a campfire or even a grill. The cooking time required may be around 30 minutes. Do check in between to see if the potatoes are tender. Keep rotating the food package so that all the area gets an equal amount of heat. This will ensure it is cooked evenly. Add some salt and pepper to taste.
Beans Recipe:
Ingredients:
Ground beef (1-2 pounds)
Onion – chopped (1)
Minced garlic (1/2 teaspoon)
Chili powder (2 tablespoons)
Tomato sauce (1-15 ounce can)
Diced tomatoes (1- 15 ounce can)
Butter beans (1-8 ounce can)
Chick peas (1-15 ounce can)
Kidney beans (1- 15 ounce can)
Great northern beans (1 – 24 ounce can)
Water (3 cups)
Salt and pepper
Medium carrot – chopped (1)
Stalk celery – chopped (1)
Corn bread
Preparation:
First, cook the hamburger till it browns. Drain the grease. You need to place all the ingredients in a large pot. Cook this and let it simmer for an hour. Ensure you keep stirring it at regular intervals. This can be prepared in a Dutch oven as well or even on a grill. Add some salt and pepper to taste. Place the freshly chopped onions on this. You can serve the preparation with some corn bread. Wrap this in a foil to have it later, this can also be heated over a grill if you like to have it warm.
Outdoor cooking can be great fun if you keep in mind a few basics. Always remember to clean the area before you leave the camping site. Make sure you douse out all the fires when you finish. Collect all your items when you are ready to go back home. Always remember to keep the camping site clean and tidy as you have found it.
Factors to consider for Outdoor Cooking:
You would need to know the method that would be employed in preparing the food, is it a camping stove you would be using, would it be on open fire, would it be gas powered or on charcoal? This is very necessary, as you need to plan other things based on this factor. Once you know the mode of cooking, preparing the camping food would be an easier task for you.
Note down the kind of cookware you would need to cook outdoors. Do take a good cooler chest along with you to store all those meats and sandwiches. A camp grill can come handy for cooking over a campfire. Although these are available at certain camping sites, an extra one can be very useful as well.
When you are planning for outdoor cooking, keep all the supplies in an easily accessible area. Keep the pots, utensils, food items and even the water close to the cooking area. This would save you all the trips and would help you to cook with ease. Always cook at a reasonable distance, away from the tents.
You can prepare for outdoor cooking at your home itself, before you set out for the camping site. This would help you to manage the schedule on a better scale and help you cook delicious camping food in a better manner. Measure and pack all the dry foods in foils and zip lock bags. If you label these packages, it would make things more systematic when you start cooking outdoors.
When you cook your food in foils, you also need to be sure that you cook it right so that it tastes great and is also safe to eat as well. Always cook such foil wrapped food over charcoal and a wood fire; avoid cooking on direct flames. Keep turning the packet occasionally for an average of 15 minutes to 20 minutes. This would also depend upon what is being cooked.
Before you start cooking outdoors it may not be a bad idea to practice this at home. This would definitely help you to save time when you begin the actual process outdoors.
Recipes for Cooking Outdoors:
Potato Recipe:
Ingredients:
Potatoes (2 pounds)
Medium sized onion (1)
Aluminum foil
Margarine (4 tablespoons)
Salt and pepper
Preparation:
First, you need to cut the potatoes and onions. Cut these into ¼ slices. Remove the onion slices into rings. Place the potatoes and the onions on the aluminum foil. Spread some quantity of the margarine on top.
Now you need to fold the foil to close it over the food ingredients. You will need to punch some holes in the foil. This is done so that the steam can escape from these holes. Cook this on a campfire or even a grill. The cooking time required may be around 30 minutes. Do check in between to see if the potatoes are tender. Keep rotating the food package so that all the area gets an equal amount of heat. This will ensure it is cooked evenly. Add some salt and pepper to taste.
Beans Recipe:
Ingredients:
Ground beef (1-2 pounds)
Onion – chopped (1)
Minced garlic (1/2 teaspoon)
Chili powder (2 tablespoons)
Tomato sauce (1-15 ounce can)
Diced tomatoes (1- 15 ounce can)
Butter beans (1-8 ounce can)
Chick peas (1-15 ounce can)
Kidney beans (1- 15 ounce can)
Great northern beans (1 – 24 ounce can)
Water (3 cups)
Salt and pepper
Medium carrot – chopped (1)
Stalk celery – chopped (1)
Corn bread
Preparation:
First, cook the hamburger till it browns. Drain the grease. You need to place all the ingredients in a large pot. Cook this and let it simmer for an hour. Ensure you keep stirring it at regular intervals. This can be prepared in a Dutch oven as well or even on a grill. Add some salt and pepper to taste. Place the freshly chopped onions on this. You can serve the preparation with some corn bread. Wrap this in a foil to have it later, this can also be heated over a grill if you like to have it warm.
Outdoor cooking can be great fun if you keep in mind a few basics. Always remember to clean the area before you leave the camping site. Make sure you douse out all the fires when you finish. Collect all your items when you are ready to go back home. Always remember to keep the camping site clean and tidy as you have found it.
Pressure Cooking and Pressure Frying
Pressure Cooking
Pressure cooking is usually done in a pressure cooker. Pressure cooking is a method of cooking in a closed vessel that does not permit air or liquids to escape below a preset pressure. Boiling point of the water increases as the pressure increases. Pressure cooking depends on the pressure of the steam. It is not used for roasting, pan frying and deep frying. The high temperature during pressure cooking make the food to cook faster and cooking time can be reduced. Pressure cooking makes cooking inexpensive. This mode of cooking saves money by fast cooking and by saving fuel. Pressure cooking also saves nutrients of the food by cooking food air tightly.
The process involved in pressure cooking is when water boils steam is produced. Pressure cooker traps steam inside the vessel which build pressure in the cooker. Under pressure, the temperature increases higher than the normal conditions. The steam produced by high temperature cooks food quickly, evenly and deliciously. By pressure cooking the kitchen stays cooler and cleaner because the food is cooked in a covered sealed vessel which traps all the steam inside the vessel and thereby avoids spilling of food. In pressure cooking a regulator releases steam when the pressure exceeds. The regulator is a vent weight which allows the pressure to escape. There is a safety valve which functions as a back up pressure mechanism which releases pressure when the primary pressure release mechanism fails. By this mechanism it avoids explosion of the vessel due to high pressure.
There are certain advantages for pressure cooking:
(1)Faster cooking
(2)Due to shorter time of cooking, it uses less fuel.
(3) The food is cooked above the boiling point and it will kill germs. Pressure cooking is hygienic, since the food is cooked in a closed pot.
(4)Easy to cook.
(5)Higher quality of cooking.
(6)Pressure pan can be used for cooking large quantities.
(7)Easy to clean.
(8)Different types of foods can be cooked at the same time by saving fuel.
Pressure Frying
Pressure frying is deep frying of food under pressure. It speeds up the frying time and saves fuel. Pressure fryer is used for pressure frying. Pressure frying is a variation of pressure cooking where oil and the food brought to high temperature along with high pressure to cook the food quickly. Industrial kitchens use pressure frying. Pressure cookers are not meant for pressure frying.
Pressure frying is popular because it produces flavorful products with crispy exteriors and with juicy and moist interiors. Crispness is the major characteristics of fried food. It is difficult to maintain this crispness due to moisture movement from the centre of the food to the crust and also from the surroundings; this can be avoid by pressure frying.
Pressure frying does not reduce fat and not much healthier. Vegetable oils are best for pressure cooking.
To fry food in the pressure fryer first fill the fryer with adequate quantity of oil and add the food after the oil is hot. Keep the lid open, until the food is half done and then put the lid. Continue cooking till the food is fried. Then releases the pressure using the pressure valve and then remove the lid. Take food and let the oil cool and then add next batch of food. Pressure fryers are normally used in restaurants. Pressure fryers are computer programmed to and have an automatic pressure release and audible signal at the end of the cooking cycle to show the food is fried.
Pressure frying is a way of frying to produce better and healthier food. With pressure frying the food does not dried out like other methods.
Pressure cooking is usually done in a pressure cooker. Pressure cooking is a method of cooking in a closed vessel that does not permit air or liquids to escape below a preset pressure. Boiling point of the water increases as the pressure increases. Pressure cooking depends on the pressure of the steam. It is not used for roasting, pan frying and deep frying. The high temperature during pressure cooking make the food to cook faster and cooking time can be reduced. Pressure cooking makes cooking inexpensive. This mode of cooking saves money by fast cooking and by saving fuel. Pressure cooking also saves nutrients of the food by cooking food air tightly.
The process involved in pressure cooking is when water boils steam is produced. Pressure cooker traps steam inside the vessel which build pressure in the cooker. Under pressure, the temperature increases higher than the normal conditions. The steam produced by high temperature cooks food quickly, evenly and deliciously. By pressure cooking the kitchen stays cooler and cleaner because the food is cooked in a covered sealed vessel which traps all the steam inside the vessel and thereby avoids spilling of food. In pressure cooking a regulator releases steam when the pressure exceeds. The regulator is a vent weight which allows the pressure to escape. There is a safety valve which functions as a back up pressure mechanism which releases pressure when the primary pressure release mechanism fails. By this mechanism it avoids explosion of the vessel due to high pressure.
There are certain advantages for pressure cooking:
(1)Faster cooking
(2)Due to shorter time of cooking, it uses less fuel.
(3) The food is cooked above the boiling point and it will kill germs. Pressure cooking is hygienic, since the food is cooked in a closed pot.
(4)Easy to cook.
(5)Higher quality of cooking.
(6)Pressure pan can be used for cooking large quantities.
(7)Easy to clean.
(8)Different types of foods can be cooked at the same time by saving fuel.
Pressure Frying
Pressure frying is deep frying of food under pressure. It speeds up the frying time and saves fuel. Pressure fryer is used for pressure frying. Pressure frying is a variation of pressure cooking where oil and the food brought to high temperature along with high pressure to cook the food quickly. Industrial kitchens use pressure frying. Pressure cookers are not meant for pressure frying.
Pressure frying is popular because it produces flavorful products with crispy exteriors and with juicy and moist interiors. Crispness is the major characteristics of fried food. It is difficult to maintain this crispness due to moisture movement from the centre of the food to the crust and also from the surroundings; this can be avoid by pressure frying.
Pressure frying does not reduce fat and not much healthier. Vegetable oils are best for pressure cooking.
To fry food in the pressure fryer first fill the fryer with adequate quantity of oil and add the food after the oil is hot. Keep the lid open, until the food is half done and then put the lid. Continue cooking till the food is fried. Then releases the pressure using the pressure valve and then remove the lid. Take food and let the oil cool and then add next batch of food. Pressure fryers are normally used in restaurants. Pressure fryers are computer programmed to and have an automatic pressure release and audible signal at the end of the cooking cycle to show the food is fried.
Pressure frying is a way of frying to produce better and healthier food. With pressure frying the food does not dried out like other methods.
Types of Edible Mushrooms
Mushrooms have turned out to be a magical ingredient in many cuisines worldwide. These lend a very unique taste to whichever dish they are added to. There are many different types of mushrooms that are found in the wild, however, not all are the edible varieties. Few mushrooms are even of the poisonous kinds therefore; one has to be really careful when it comes to choosing the mushrooms. Even then, one need not really worry since there are plenty of edible mushrooms that are cultivated worldwide. There are some varieties that are difficult to cultivate, therefore, these end up being the most prized of all varieties. Here, we shall take a look at the various types of edible mushrooms found in markets all over.
Types of Edible Mushrooms:
Table Mushroom/Agaricus Bisporus:
Agaricus Bisporus or the Table mushroom is one of the most common types of edible mushrooms that are used in various preparations. This type of mushroom is known locally in different ways such as the Table mushroom or the Button mushroom. The problem area of this mushroom can be seen when it is sliced and exposed to air. This causes the mushrooms to turn a shade of brown.
Shiitake/Lentinula Edodes:
This edible mushroom is also known as the Fragrant mushroom, Black mushroom or even the Black Forest mushroom. Shiitake was basically grown in China since the ancient days. Today, this mushroom is cultivated in many areas of the world and is also exported. Shiitake mushrooms also have certain medicinal properties apart from being used in different cuisines. This mushroom is widely used in Chinese cuisine as well and has also found a prominent place in Western cuisine.
Porcini/Boletus Edulis:
The Porcini is also known as the Penny bun or Cep and is a highly prized variety of mushrooms. This mushroom is basically found in Europe and areas of North America. These particular types of mushroom also have a distinct aroma and are used in various types of soups. Many claim this mushroom tastes its best when raw! It is generally sold fresh or even dried and packaged off to be distributed across the world.
Giant Puffball/Calvatia Gigantea:
The Giant Puffball mushrooms are round or pear shaped and white or slightly grey in color. They basically grow during summer and fall season. The Giant Puffballs usually occur in woods, barren areas, lawns and fields across the globe. The name has been given because this mushroom can grow to a diameter of 70 cms and can even reach 150 cms in some cases! This variety of mushroom is best eaten when it’s relatively young.
Field Mushroom/Agaricus Campestris:
This variety of mushroom is available commonly and is found in fields and grassy areas. Unlike other mushrooms, which are cultivated commercially, this mushroom having a short shelf life is not grown for commercial purposes. The Field mushroom is also known as the Meadow mushroom and is known for its very mild taste.
Morchella:
Morchella is an edible mushroom that is considered to be amongst the prized possessions by many cooks. They belong to the genus – Morels. These mushrooms particularly grow in the same spot even after many years. There have been cases where these mushrooms may have caused certain health related problems therefore, one needs to be very careful about preparing the same to get rid of all the toxins.
These are just a few of the various types of edible mushrooms available. One always needs to ensure they are cooked well to remove any kind of toxins that may be present in the varieties, even if they fall under the category of edible mushrooms.
Types of Edible Mushrooms:
Table Mushroom/Agaricus Bisporus:
Agaricus Bisporus or the Table mushroom is one of the most common types of edible mushrooms that are used in various preparations. This type of mushroom is known locally in different ways such as the Table mushroom or the Button mushroom. The problem area of this mushroom can be seen when it is sliced and exposed to air. This causes the mushrooms to turn a shade of brown.
Shiitake/Lentinula Edodes:
This edible mushroom is also known as the Fragrant mushroom, Black mushroom or even the Black Forest mushroom. Shiitake was basically grown in China since the ancient days. Today, this mushroom is cultivated in many areas of the world and is also exported. Shiitake mushrooms also have certain medicinal properties apart from being used in different cuisines. This mushroom is widely used in Chinese cuisine as well and has also found a prominent place in Western cuisine.
Porcini/Boletus Edulis:
The Porcini is also known as the Penny bun or Cep and is a highly prized variety of mushrooms. This mushroom is basically found in Europe and areas of North America. These particular types of mushroom also have a distinct aroma and are used in various types of soups. Many claim this mushroom tastes its best when raw! It is generally sold fresh or even dried and packaged off to be distributed across the world.
Giant Puffball/Calvatia Gigantea:
The Giant Puffball mushrooms are round or pear shaped and white or slightly grey in color. They basically grow during summer and fall season. The Giant Puffballs usually occur in woods, barren areas, lawns and fields across the globe. The name has been given because this mushroom can grow to a diameter of 70 cms and can even reach 150 cms in some cases! This variety of mushroom is best eaten when it’s relatively young.
Field Mushroom/Agaricus Campestris:
This variety of mushroom is available commonly and is found in fields and grassy areas. Unlike other mushrooms, which are cultivated commercially, this mushroom having a short shelf life is not grown for commercial purposes. The Field mushroom is also known as the Meadow mushroom and is known for its very mild taste.
Morchella:
Morchella is an edible mushroom that is considered to be amongst the prized possessions by many cooks. They belong to the genus – Morels. These mushrooms particularly grow in the same spot even after many years. There have been cases where these mushrooms may have caused certain health related problems therefore, one needs to be very careful about preparing the same to get rid of all the toxins.
These are just a few of the various types of edible mushrooms available. One always needs to ensure they are cooked well to remove any kind of toxins that may be present in the varieties, even if they fall under the category of edible mushrooms.
Calm Your Nerves with Cooking
Everyone needs an escape from the routine of daily life, a place we can go, a hobby we can turn to, a change from the mundane. It’s not always easy to find, but when you do it can help alleviate the stress we all carry on a daily basis. Cooking, I’ve found, is the therapeutic escape that sets my mind at ease. A wonderful hobby that inspires creativity and provides immediate satisfaction, it helps me put to rest all the thoughts that I have gathered throughout the day. It can do the same for you.
It is easy to get inspired with cooking, though I admit that I sometimes find myself straining to think of ideas. Instead of venturing off to try something new, I make one of my stand-by recipes – one that I know the whole family will enjoy. But there are times when I just need a little inspiration to get my creativity flowing. I find my inspiration by looking through magazines or watching Food Network. I may not always find exactly what I’m looking for, like something to do with the hamburg I have in my freezer, but looking through different recipes gives me ideas for food combinations that I may not have otherwise considered.
I also find inspiration by taking a walk through my garden of fresh vegetables and herbs. The scent of rosemary, the texture of peppermint, or the firm touch of a ripe tomato makes my senses burst with flavor. Besides, there is nothing like taking a walk through your garden on a hot summer day and picking the perfect combination of herbs for your evening meal. Knowing where they come from, how they have been cared for, and that they are the fruit of your hard work makes the end result that much more satisfying.
If I’m really at a loss for dinner ideas I can also usually find inspiration by going to the grocery store, strolling through the aisles and choosing items that I haven’t tried to cook before, like barley, pineapple, or artichokes. We get so accustomed to making the same old dishes that we sometimes forget that there are so many other foods to explore, and with them we can create something spectacular. While I’m at the grocery store I usually pick up a cooking magazine at the same time, flip through the pages, and select a recipe that I can try that night. And since I’m already at the grocery store, buying the ingredients right then and there is a cinch.
When I’ve finally decided on a few recipes that I want to try, whether they’re ones I borrowed from a magazine, or came up with on my own, I set the stage for a cook-fest in my kitchen. Everything gets moved off the counter, I clear the kitchen table, and make sure all the dishes are put away before I begin. It’s like having a clean slate, a blank canvas to work with before setting off to create my masterpiece.
It’s not unusual for me to have two or three different meals cooking at once, including a couple dinners to have throughout the week and a bread or dessert to treat myself with when I’m finished. Believe it or not, cooking gives me a sense of empowerment. I become the master of my own kitchen for hours on end, creating fine meals that I can share with my family. Some turn out great, others are a work in progress, but they all have something in common - they are a way for me to focus on something creative, something fun, a way to distract me from the stress of my day.
Cooking gives me satisfaction because I feel like I have accomplished something great and worthwhile. It is my therapy, my escape, my piece of mind. I would encourage anyone looking to leave the stress of your day behind to dig out your pots and pans and create something you’ve never tried before. Let your senses guide you in the right direction. Let them help you combine the right ingredients for making that perfect dinner both you and your family will enjoy. Let cooking lead you past the demands of everyday life, and into a world of adventure.
It is easy to get inspired with cooking, though I admit that I sometimes find myself straining to think of ideas. Instead of venturing off to try something new, I make one of my stand-by recipes – one that I know the whole family will enjoy. But there are times when I just need a little inspiration to get my creativity flowing. I find my inspiration by looking through magazines or watching Food Network. I may not always find exactly what I’m looking for, like something to do with the hamburg I have in my freezer, but looking through different recipes gives me ideas for food combinations that I may not have otherwise considered.
I also find inspiration by taking a walk through my garden of fresh vegetables and herbs. The scent of rosemary, the texture of peppermint, or the firm touch of a ripe tomato makes my senses burst with flavor. Besides, there is nothing like taking a walk through your garden on a hot summer day and picking the perfect combination of herbs for your evening meal. Knowing where they come from, how they have been cared for, and that they are the fruit of your hard work makes the end result that much more satisfying.
If I’m really at a loss for dinner ideas I can also usually find inspiration by going to the grocery store, strolling through the aisles and choosing items that I haven’t tried to cook before, like barley, pineapple, or artichokes. We get so accustomed to making the same old dishes that we sometimes forget that there are so many other foods to explore, and with them we can create something spectacular. While I’m at the grocery store I usually pick up a cooking magazine at the same time, flip through the pages, and select a recipe that I can try that night. And since I’m already at the grocery store, buying the ingredients right then and there is a cinch.
When I’ve finally decided on a few recipes that I want to try, whether they’re ones I borrowed from a magazine, or came up with on my own, I set the stage for a cook-fest in my kitchen. Everything gets moved off the counter, I clear the kitchen table, and make sure all the dishes are put away before I begin. It’s like having a clean slate, a blank canvas to work with before setting off to create my masterpiece.
It’s not unusual for me to have two or three different meals cooking at once, including a couple dinners to have throughout the week and a bread or dessert to treat myself with when I’m finished. Believe it or not, cooking gives me a sense of empowerment. I become the master of my own kitchen for hours on end, creating fine meals that I can share with my family. Some turn out great, others are a work in progress, but they all have something in common - they are a way for me to focus on something creative, something fun, a way to distract me from the stress of my day.
Cooking gives me satisfaction because I feel like I have accomplished something great and worthwhile. It is my therapy, my escape, my piece of mind. I would encourage anyone looking to leave the stress of your day behind to dig out your pots and pans and create something you’ve never tried before. Let your senses guide you in the right direction. Let them help you combine the right ingredients for making that perfect dinner both you and your family will enjoy. Let cooking lead you past the demands of everyday life, and into a world of adventure.
Cooking Oil
Cooking oils are edible vegetable oils, which are extracted from the fats of plants or animals. Cooking oil is a mixture of saturated, monounsaturated, polyunsaturated and trans fats and is liquid at room temperature.
Many different types of cooking oils have captured the market to such an extent that it becomes difficult for one to choose appropriate one. An appropriate or a good cooking oil is the one that contains high amounts of monounsaturated and polyunsaturated fats and low amounts of saturated and trans fats.
Monounsaturated and polyunsaturated fats are considered to be the good ones as they help in lowering the bad cholesterol levels and increasing good cholesterol levels. On the other hand, saturated and trans fats are considered bad ones as they lower good cholesterol levels and raise bad cholesterol levels.
Therefore while choosing cooking oil, you should go for the oil rich in monounsaturated and polyunsaturated fats and low in saturated and trans fats. These cooking oils are also beneficial for heart diseases and arteries.
Considering the above criteria cooking oils are primarily classified into two types. They can also be classified by their flavors and smoke points. Smoke point is the temperature at which the cooking oil decomposes and gives off nasty smoke and odor.
Good Cooking Oils
The following cooking oils are considered to be the good ones as they have higher concentration of monounsaturated and polyunsaturated fats and minimum or no saturated and trans fats.
* Canola Oil- Also called as rapeseed oil, this cooking oil has the least amount of saturated fats. It has mild flavor and relatively high smoke point. It is used for cooking and salad dressing.
* Olive Oil- This cooking oil is rich in antioxidants and monounsaturated fats. It has moderate to strong flavor and medium smoke point. It contains phytochemicals that help in lowering bad cholesterol levels and decreasing the risk of cancer.
* Peanut Oil- This cooking oil has a bland flavor and high smoke point. It is used for cooking and salad dressing.
* Corn Oil- This cooking oil is rich in polyunsaturated fats and is tasteless. It has a high smoke point and therefore is excellent oil for cooking. It is also used for salad dressing and making margarine.
* Safflower Oil- It is rich in polyunsaturated fats and low in saturated fats with bland flavor. It is excellent all-purpose cooking oil and is used both for cooking and salads.
* Sunflower Oil- This cooking oil is rich in polyunsaturated fats having bland flavor. It is good all-purpose cooking oil with low smoke point.
Bad Cooking Oils
The following cooking oils are considered to be the bad ones as they have higher concentration of saturated and trans fats.
* Coconut Oil- It is highly saturated cooking oil used in blended oils and shortenings. It is also used in preparing soaps and some cosmetics.
* Butter- This cooking oil is high in saturated fats, calories and cholesterol thus increasing the risk of heart diseases. It can be used for sauting and baking.
* Hard Margarine- This cooking oil contains high amount of saturated fats and trans fats, which are often related to high cholesterol. It can be used as a substitute for butter and sauting vegetables and meat.
* Palm Oil- This cooking oil is high in saturated fats and has a high smoke point. It is used for cooking, flavoring and shortening.
Uses of Cooking Oils
The first and obvious use of cooking oil is cooking. But other than cooking there are varieties of other uses associated with cooking oil. Some of them include:
* Rubbing a small amount of cooking oil onto the skin will not only moisturize the skin but also make it glow.
* Applying warm cooking oil to the scalp and hair ends and washing it off with shampoo moisturizes the hair.
* Rubbing cooking oil on the nail cuticle will make them soft and smooth.
* Rubbing it on dry, cracked hands and feet will make them soft.
* Adding a tablespoon of olive oil to a bowl of water and soaking a chamois in it helps in restoring the softness of chamois.
* Dipping a paper towel into a small amount of cooking oil and rubbing on the glass removes the adhesive from it.
* Spraying the key with cooking spray makes its insertion into the keyhole easy.
* Placing a few drops of oil on the paper that is stuck to a wooden object and rubbing loose after soaking makes it easier to remove.
* Rubbing utensils or wooden dishes with cooking oil helps in restoring their original glow.
Many different types of cooking oils have captured the market to such an extent that it becomes difficult for one to choose appropriate one. An appropriate or a good cooking oil is the one that contains high amounts of monounsaturated and polyunsaturated fats and low amounts of saturated and trans fats.
Monounsaturated and polyunsaturated fats are considered to be the good ones as they help in lowering the bad cholesterol levels and increasing good cholesterol levels. On the other hand, saturated and trans fats are considered bad ones as they lower good cholesterol levels and raise bad cholesterol levels.
Therefore while choosing cooking oil, you should go for the oil rich in monounsaturated and polyunsaturated fats and low in saturated and trans fats. These cooking oils are also beneficial for heart diseases and arteries.
Considering the above criteria cooking oils are primarily classified into two types. They can also be classified by their flavors and smoke points. Smoke point is the temperature at which the cooking oil decomposes and gives off nasty smoke and odor.
Good Cooking Oils
The following cooking oils are considered to be the good ones as they have higher concentration of monounsaturated and polyunsaturated fats and minimum or no saturated and trans fats.
* Canola Oil- Also called as rapeseed oil, this cooking oil has the least amount of saturated fats. It has mild flavor and relatively high smoke point. It is used for cooking and salad dressing.
* Olive Oil- This cooking oil is rich in antioxidants and monounsaturated fats. It has moderate to strong flavor and medium smoke point. It contains phytochemicals that help in lowering bad cholesterol levels and decreasing the risk of cancer.
* Peanut Oil- This cooking oil has a bland flavor and high smoke point. It is used for cooking and salad dressing.
* Corn Oil- This cooking oil is rich in polyunsaturated fats and is tasteless. It has a high smoke point and therefore is excellent oil for cooking. It is also used for salad dressing and making margarine.
* Safflower Oil- It is rich in polyunsaturated fats and low in saturated fats with bland flavor. It is excellent all-purpose cooking oil and is used both for cooking and salads.
* Sunflower Oil- This cooking oil is rich in polyunsaturated fats having bland flavor. It is good all-purpose cooking oil with low smoke point.
Bad Cooking Oils
The following cooking oils are considered to be the bad ones as they have higher concentration of saturated and trans fats.
* Coconut Oil- It is highly saturated cooking oil used in blended oils and shortenings. It is also used in preparing soaps and some cosmetics.
* Butter- This cooking oil is high in saturated fats, calories and cholesterol thus increasing the risk of heart diseases. It can be used for sauting and baking.
* Hard Margarine- This cooking oil contains high amount of saturated fats and trans fats, which are often related to high cholesterol. It can be used as a substitute for butter and sauting vegetables and meat.
* Palm Oil- This cooking oil is high in saturated fats and has a high smoke point. It is used for cooking, flavoring and shortening.
Uses of Cooking Oils
The first and obvious use of cooking oil is cooking. But other than cooking there are varieties of other uses associated with cooking oil. Some of them include:
* Rubbing a small amount of cooking oil onto the skin will not only moisturize the skin but also make it glow.
* Applying warm cooking oil to the scalp and hair ends and washing it off with shampoo moisturizes the hair.
* Rubbing cooking oil on the nail cuticle will make them soft and smooth.
* Rubbing it on dry, cracked hands and feet will make them soft.
* Adding a tablespoon of olive oil to a bowl of water and soaking a chamois in it helps in restoring the softness of chamois.
* Dipping a paper towel into a small amount of cooking oil and rubbing on the glass removes the adhesive from it.
* Spraying the key with cooking spray makes its insertion into the keyhole easy.
* Placing a few drops of oil on the paper that is stuck to a wooden object and rubbing loose after soaking makes it easier to remove.
* Rubbing utensils or wooden dishes with cooking oil helps in restoring their original glow.
Simple Tips for Ensuring a Flawless Holiday Meal
For many people, the holiday season is a time of joy, relaxation, and memory-making with family and friends. But for a few folks, the holidays signal impending doom and the fear of planning and creating a bad memory with a dinner that leaves people wishing they’d gone for fast food instead. Want to be sure that your holiday meal doesn’t fall into that category?
The first step to ensuring a successful dinner is to carefully plan ahead. Start out by making a list of every item you want to serve, and then, unless you’re a world-class chef, you’ll need to track down the perfect recipe for each dish. The Internet is chock full of great recipes. Virtually a one-stop recipe shop for anything is The Food Network’s website (http://www.foodnetwork.com/food/recipes). Here you can find almost any recipe, all of which have been tested and tried by some of the country’s most famous cooks. Epicurean (www.epicurean.com) is another site that lists lots of recipes; however, some of these can be on the high-end scale of difficulty so you’ll need to look through the comments section for each recipe to determine if it’s a bit too much for you to tackle. If you’re looking for a recipe that has been tried and tested by average people, not professional chefs, then the site to visit is All Recipes (www.allrecipes.com) , a site that boasts "real recipes from real people." All of the recipes on All Recipes have been submitted by regular folks and rated by regular folks, who also give comments about their experiences and suggestions for changes or additions to the recipes.
After you settle on which dishes you’re going to serve, use that list to create a list of ingredients you’ll need to prepare those items. Carefully read every single recipe you plan to use to be sure you have all the ingredients you’ll need, and make a grocery list for everything you’ll need to buy. Don’t skimp on being careful—even if you think you have enough cinnamon for your sautéed apples, you’d better check the cupboard to be sure. You don’t want to have to dash to the store at the last minute or, worse, be forced to change your menu at the last minute just because you’re missing one ingredient that would make or break a recipe. If you’re not sure how much you’ll need of a certain ingredient, buy more than you think you’ll need. Better to have too much than not enough.
There are two other important lists you may not have considered—a list of the people who you’ll be serving, and a list of the serving dishes, platters, and utensils you’ll need. The list of people is important because you want to be sure you’ll be cooking enough of each dish, and you want to be sure to try to accommodate any special food requirements your guests might have. For example, if Great Grandmother Edna is coming, you might want to be sure there are at least a couple of menu items that aren’t heavily spiced (make one pot of chili with jalapenos and one without) or overly strenuous to eat (go ahead and crack open a lobster or two). If there will be lots of children at your table, you may want to consider not using your mother’s antique gold-rimmed crystal gravy boat, if you don’t want clumsy little hands to accidentally drop it on the floor.
Once you have your meal planned down to the last detail, you need to be sure you have the right equipment to cook and serve your fantastic holiday feast. Should you use non-stick, glass, stainless steel, or aluminum pans for cooking? Cast iron or stainless steel roasting pans are better than aluminum because they distribute heat more evenly and they don’t buckle under pressure. Glass roasting pans and baking dishes are good, but they aren’t quite as durable and they can be much harder to clean after the meal is finished. Also, glass has a tendency to cook food more quickly, so you’d need to adjust your cooking time and possibly your oven temperature.
For baking, non-stick bakeware makes for less mess and easier cleanup, but remember that it has a tendency to make a darker crust, while both stainless steel and aluminum bakeware need additional coating such as shortening or non-stick cooking spray on the bottoms and sides to make sure the food doesn’t stick to the pan. If you use shortening to grease a pan, you can avoid the mess by using a paper towel to spread the shortening or by putting a plastic sandwich bag over your hand. Then sprinkle flour on top of the shortening and tap the sides of the pan to coat the shortening with the flour. If you’re making a chocolate cake, try using powdered cocoa instead of the flour, so everything will come out the same color.
Before you start cooking, make one last list of the times required for cooking each item. It’s nearly impossible for most cooks to work on a dozen dishes at once, but you want to have each item ready to serve at the correct temperature at the proper time. So you need to plan a schedule for when you’re going to begin cooking each dish, how long each item will take to cook, and whether or not you’ll be able to keep certain dishes warm while you’re finishing up others.
Here are a few more useful tips to help ensure culinary success:
* Don’t overestimate your kitchen’s cooking capacity. If you’re going to be cooking four casseroles, be sure your oven is large enough to handle all of those http://www.buzzle.com/articles/casserole-recipes/>casserole dishes at the same time. If not, then you may be able to cook one or two of them ahead of time and reheat in the microwave. Or you might be able to split a recipe in order to cook it in two smaller dishes that will fit better in your oven. If you’re going to be cooking five pots of vegetables on the stove and your stove has only four burners, something is going to have to be cooked ahead of time and reheated.
* Check out your oven. If your oven temperature is questionable, invest in an oven thermometer. Some ovens can be off by as much as 75 degrees.
* Plan your table layout. Be sure your table is large enough to accommodate the various platters and serving dishes you plan to use, and be sure you have enough chairs and dishes to accommodate each guest.
* Prepare for accidents. Even the most meticulous cook can have an accident in cooking or serving a meal. Be sure your kitchen is equipped with a fire extinguisher, and have plenty of towels—both paper and cloth—at the ready to clean up spills. Before removing a dish from the oven, be sure you’ll have a clear spot on a counter or table to put the dish. Have plenty of hot pads on hand so you don’t risk burning your hands, and have plenty of trivets for protecting your counters and table.
* Don’t forget the condiments. Planning for recipe ingredients ahead of time is easy because you have a pre-written recipe to follow. But you should envision the plate of food after it’s served to be sure you have all the condiments your guests might want to garnish the food with. You may need more than just salt and pepper—be sure you have plenty of butter for rolls and biscuits, creamer, sugar, and artificial sweetener for coffee, and an assortment of jellies, relishes, and pickles that will complement the food you’ll be serving. And as much as you may despise doing it, be sure to have ketchup or steak sauce on hand for anyone who might want to ruin your prime rib. You want your guests to be happy, after all.
With patience and perhaps a little trial and error, you will create a culinary feast that will be remembered and talked about for years to come. But take heart—no matter how your meal turns out, it will definitely be something guests will long remember, because they’ll know you made it especially for them!
The first step to ensuring a successful dinner is to carefully plan ahead. Start out by making a list of every item you want to serve, and then, unless you’re a world-class chef, you’ll need to track down the perfect recipe for each dish. The Internet is chock full of great recipes. Virtually a one-stop recipe shop for anything is The Food Network’s website (http://www.foodnetwork.com/food/recipes). Here you can find almost any recipe, all of which have been tested and tried by some of the country’s most famous cooks. Epicurean (www.epicurean.com) is another site that lists lots of recipes; however, some of these can be on the high-end scale of difficulty so you’ll need to look through the comments section for each recipe to determine if it’s a bit too much for you to tackle. If you’re looking for a recipe that has been tried and tested by average people, not professional chefs, then the site to visit is All Recipes (www.allrecipes.com) , a site that boasts "real recipes from real people." All of the recipes on All Recipes have been submitted by regular folks and rated by regular folks, who also give comments about their experiences and suggestions for changes or additions to the recipes.
After you settle on which dishes you’re going to serve, use that list to create a list of ingredients you’ll need to prepare those items. Carefully read every single recipe you plan to use to be sure you have all the ingredients you’ll need, and make a grocery list for everything you’ll need to buy. Don’t skimp on being careful—even if you think you have enough cinnamon for your sautéed apples, you’d better check the cupboard to be sure. You don’t want to have to dash to the store at the last minute or, worse, be forced to change your menu at the last minute just because you’re missing one ingredient that would make or break a recipe. If you’re not sure how much you’ll need of a certain ingredient, buy more than you think you’ll need. Better to have too much than not enough.
There are two other important lists you may not have considered—a list of the people who you’ll be serving, and a list of the serving dishes, platters, and utensils you’ll need. The list of people is important because you want to be sure you’ll be cooking enough of each dish, and you want to be sure to try to accommodate any special food requirements your guests might have. For example, if Great Grandmother Edna is coming, you might want to be sure there are at least a couple of menu items that aren’t heavily spiced (make one pot of chili with jalapenos and one without) or overly strenuous to eat (go ahead and crack open a lobster or two). If there will be lots of children at your table, you may want to consider not using your mother’s antique gold-rimmed crystal gravy boat, if you don’t want clumsy little hands to accidentally drop it on the floor.
Once you have your meal planned down to the last detail, you need to be sure you have the right equipment to cook and serve your fantastic holiday feast. Should you use non-stick, glass, stainless steel, or aluminum pans for cooking? Cast iron or stainless steel roasting pans are better than aluminum because they distribute heat more evenly and they don’t buckle under pressure. Glass roasting pans and baking dishes are good, but they aren’t quite as durable and they can be much harder to clean after the meal is finished. Also, glass has a tendency to cook food more quickly, so you’d need to adjust your cooking time and possibly your oven temperature.
For baking, non-stick bakeware makes for less mess and easier cleanup, but remember that it has a tendency to make a darker crust, while both stainless steel and aluminum bakeware need additional coating such as shortening or non-stick cooking spray on the bottoms and sides to make sure the food doesn’t stick to the pan. If you use shortening to grease a pan, you can avoid the mess by using a paper towel to spread the shortening or by putting a plastic sandwich bag over your hand. Then sprinkle flour on top of the shortening and tap the sides of the pan to coat the shortening with the flour. If you’re making a chocolate cake, try using powdered cocoa instead of the flour, so everything will come out the same color.
Before you start cooking, make one last list of the times required for cooking each item. It’s nearly impossible for most cooks to work on a dozen dishes at once, but you want to have each item ready to serve at the correct temperature at the proper time. So you need to plan a schedule for when you’re going to begin cooking each dish, how long each item will take to cook, and whether or not you’ll be able to keep certain dishes warm while you’re finishing up others.
Here are a few more useful tips to help ensure culinary success:
* Don’t overestimate your kitchen’s cooking capacity. If you’re going to be cooking four casseroles, be sure your oven is large enough to handle all of those http://www.buzzle.com/articles/casserole-recipes/>casserole dishes at the same time. If not, then you may be able to cook one or two of them ahead of time and reheat in the microwave. Or you might be able to split a recipe in order to cook it in two smaller dishes that will fit better in your oven. If you’re going to be cooking five pots of vegetables on the stove and your stove has only four burners, something is going to have to be cooked ahead of time and reheated.
* Check out your oven. If your oven temperature is questionable, invest in an oven thermometer. Some ovens can be off by as much as 75 degrees.
* Plan your table layout. Be sure your table is large enough to accommodate the various platters and serving dishes you plan to use, and be sure you have enough chairs and dishes to accommodate each guest.
* Prepare for accidents. Even the most meticulous cook can have an accident in cooking or serving a meal. Be sure your kitchen is equipped with a fire extinguisher, and have plenty of towels—both paper and cloth—at the ready to clean up spills. Before removing a dish from the oven, be sure you’ll have a clear spot on a counter or table to put the dish. Have plenty of hot pads on hand so you don’t risk burning your hands, and have plenty of trivets for protecting your counters and table.
* Don’t forget the condiments. Planning for recipe ingredients ahead of time is easy because you have a pre-written recipe to follow. But you should envision the plate of food after it’s served to be sure you have all the condiments your guests might want to garnish the food with. You may need more than just salt and pepper—be sure you have plenty of butter for rolls and biscuits, creamer, sugar, and artificial sweetener for coffee, and an assortment of jellies, relishes, and pickles that will complement the food you’ll be serving. And as much as you may despise doing it, be sure to have ketchup or steak sauce on hand for anyone who might want to ruin your prime rib. You want your guests to be happy, after all.
With patience and perhaps a little trial and error, you will create a culinary feast that will be remembered and talked about for years to come. But take heart—no matter how your meal turns out, it will definitely be something guests will long remember, because they’ll know you made it especially for them!
Interesting Facts About Culinary Arts
"There is no love sincerer than the love of food." - George Bernard Shaw
The term culinary is derived from the word "Culina". Culinary means cooking or cooking area. A person who is an expert in culinary art is known as a "culinarian". Culinarians or the culinary artists are in great demand in the hotel industry. Today, these people are paid heftily for their service rendered. The culinary art is one of the fields of study that is currently in vogue among many young people. There are many catering schools teaching culinary arts and the competition is very high as more youngsters are becoming interested in this art of cooking.
Culinary art is a skill that could be learned if you are interested in cooking. There are many people who are good cooks but may not have the skills to present their dishes. Presentation of your food is also a part of culinary art. The culinary artists are not only good cooks they also know how to decorate their dishes beautifully.
Interesting Historical Facts About Culinary Arts
There was a time cooking was considered to be one of the household chore done by women. But today, it regarded as one the highly skilled art that is in great demand in hospitality industry. Here are a few interesting historical facts about culinary arts.
In 1800, the first cooking school was opened in Boston known as "Boston Cooking School". This school conducted lessons on the "art of American cooking". This school also prepared the students to hand over their knowledge and skills of culinary art to others.
In 1896, Fannie Merrit Farmer’s book on American recipes and culinary art was published. This was the first cookbook to be written and published. Farmer was a former student of Boston Cooking School. This book is still used as a reference book.
James Beard is known as the father of the American Cuisine. In 1946, his cooking classes on the art of American cooking were telecasted.
In 1960, Julia Child introduced French cuisine to the American society. Radio stations aired her programs.
Culinary Institute of America (CIA) was established in late 1960’s in the campus of Yale University, Connecticut. In 1972, CIA shifted its location to New York. This was the first culinary school to conduct career-oriented courses on culinary arts.
A Few Career Facts About Culinary Arts
Most of the people enter the culinary industry because of their interest in making a career in the field of culinary arts. A career in the art of culinary is a challenging one. Here are a few facts about career in culinary arts.
One of the most common careers in the culinary arts is working in food service operation is restaurants. You could work as either a chef or as restaurant manager. However, choose a good and stable restaurant to begin with.
Another career option is conducting culinary art classes in some reputed institutions. There is a good demand for good culinary art lecturers. You should have a flair for teaching.
There is a great demand for culinary artists in many star hotels and resorts. There are several areas of focus in the field of culinary art. If you are good in baking and cake decorations, you can choose to work as a bakeshop attendant. There are many positions ranging from chef to mangers in the field of culinary art.
There are many careers opportunities in the field of culinary arts. However, you could be a success in the field of culinary arts only through proper training and practice.
The term culinary is derived from the word "Culina". Culinary means cooking or cooking area. A person who is an expert in culinary art is known as a "culinarian". Culinarians or the culinary artists are in great demand in the hotel industry. Today, these people are paid heftily for their service rendered. The culinary art is one of the fields of study that is currently in vogue among many young people. There are many catering schools teaching culinary arts and the competition is very high as more youngsters are becoming interested in this art of cooking.
Culinary art is a skill that could be learned if you are interested in cooking. There are many people who are good cooks but may not have the skills to present their dishes. Presentation of your food is also a part of culinary art. The culinary artists are not only good cooks they also know how to decorate their dishes beautifully.
Interesting Historical Facts About Culinary Arts
There was a time cooking was considered to be one of the household chore done by women. But today, it regarded as one the highly skilled art that is in great demand in hospitality industry. Here are a few interesting historical facts about culinary arts.
In 1800, the first cooking school was opened in Boston known as "Boston Cooking School". This school conducted lessons on the "art of American cooking". This school also prepared the students to hand over their knowledge and skills of culinary art to others.
In 1896, Fannie Merrit Farmer’s book on American recipes and culinary art was published. This was the first cookbook to be written and published. Farmer was a former student of Boston Cooking School. This book is still used as a reference book.
James Beard is known as the father of the American Cuisine. In 1946, his cooking classes on the art of American cooking were telecasted.
In 1960, Julia Child introduced French cuisine to the American society. Radio stations aired her programs.
Culinary Institute of America (CIA) was established in late 1960’s in the campus of Yale University, Connecticut. In 1972, CIA shifted its location to New York. This was the first culinary school to conduct career-oriented courses on culinary arts.
A Few Career Facts About Culinary Arts
Most of the people enter the culinary industry because of their interest in making a career in the field of culinary arts. A career in the art of culinary is a challenging one. Here are a few facts about career in culinary arts.
One of the most common careers in the culinary arts is working in food service operation is restaurants. You could work as either a chef or as restaurant manager. However, choose a good and stable restaurant to begin with.
Another career option is conducting culinary art classes in some reputed institutions. There is a good demand for good culinary art lecturers. You should have a flair for teaching.
There is a great demand for culinary artists in many star hotels and resorts. There are several areas of focus in the field of culinary art. If you are good in baking and cake decorations, you can choose to work as a bakeshop attendant. There are many positions ranging from chef to mangers in the field of culinary art.
There are many careers opportunities in the field of culinary arts. However, you could be a success in the field of culinary arts only through proper training and practice.
Herbs for Cooking
Humans have been using the herbs since ancient time. Be it cooking or medicinal purpose, herbs play an essential role in our day-to-day life. Speaking about the herbs used for cooking, there are several culinary herbs that are used either in fresh form or dried form. They are meant to flavor the meals, thus lowering the use of salt, sugar and at the same time, making the dishes tasteful. In addition to flavoring the dishes, many herbs contain high amount of active ingredients and antioxidants, which are responsible for protecting the body against certain diseases.
Herbs for Cooking
Most of the traditional cuisines are cooked with special culinary herbs. In fact, herbs can make an ordinary dish into a special one. The best way to start using herbs in cooking is to understand the flavors and benefits of culinary herbs. Doing so will help to create your own special delicious recipe enriched with flavorful herbs. Following are some of the herbs commonly used for the cooking purposes.
Basil
Basil, having spicy aniseed aroma, is usually used in the tomato recipes. Fresh and dried basil leaves are used for seasoning various dishes. There are different types of basil, of which the most flavorful are the sweet and purple basil. Basil leaves paired with garlic make a delightful dish.
Fennel
Both fennel leaves and seeds are used in cooking. The flavor resembles that of aniseed, except that it is mild and sweet. Fennel seed is used in the preparation of fish curry, meat recipes and sausages, whereas chopped leaves are added in salads and other vegetable dishes.
Mint
Mint is a common culinary herb found in many varieties, namely, peppermint, apple mint, lemon mint and chocolate mint. Mint tea is used for the therapeutic purposes. In cooking, mint leaves are used for seasoning lamb, fish and poultry recipes. It is also used in salad dressings and preparation of sauces.
Oregano
Oregano or wild marjoram is available in fresh leaves. Its warm, aromatic flavor and robust taste makes it a wonderful culinary herb. Oregano is used for flavoring the vegetable, fish and meat recipes since ancient times. Chopped leaves of oregano are used for seasoning Greek, Mexican and Italian cuisines.
Parsley
The flavor of parsley is mild and non obtrusive. Fresh leaves of parsley are used for garnishing the salads, vegetable and legume recipes. You can use parsley in any type of recipe. It blends well with other culinary herbs like basil, mint and oregano. Many people prefer adding dried parsley leaves in the preparation of sauces.
Rosemary
Rosemary is best paired with garlic and thyme to flavor roasted lamb and other stewed meats. It has tea like aroma and pine like flavor. Fresh and dried rosemary leaves are used in cooking vegetables, fish and poultry.
Sage
Sage has a distinctive musty and smoky aroma. Its leaves are used either in fresh or dried form. Sage is used for adding flavor to poultry, lamb and sausages. Fresh chopped sage leaves are added in salads and pickles. Ground sage is used to marinate fish and meat before cooking.
Thyme
Thyme is used especially in French cuisines. Its flavor resembles that of mint. It is used in soups, sauces and also in fish, poultry and meat recipes. Fresh thyme leaves are available in summer months, whereas dried leaves are found throughout the year.
You can grow all these culinary herbs in garden or in the containers (in case of limited land). They are easy to grow and develop faster than any other plants. In majority of the herbs, the leaf portion is the most flavorful. For such culinary herbs, you can delay flowering by regular harvesting of the leaves. Once they start flowering, you can cut the stalk to promote a bushy growth. Well! Explore your culinary talent by using these flavorful herbs to make each meal extraordinary.
Herbs for Cooking
Most of the traditional cuisines are cooked with special culinary herbs. In fact, herbs can make an ordinary dish into a special one. The best way to start using herbs in cooking is to understand the flavors and benefits of culinary herbs. Doing so will help to create your own special delicious recipe enriched with flavorful herbs. Following are some of the herbs commonly used for the cooking purposes.
Basil
Basil, having spicy aniseed aroma, is usually used in the tomato recipes. Fresh and dried basil leaves are used for seasoning various dishes. There are different types of basil, of which the most flavorful are the sweet and purple basil. Basil leaves paired with garlic make a delightful dish.
Fennel
Both fennel leaves and seeds are used in cooking. The flavor resembles that of aniseed, except that it is mild and sweet. Fennel seed is used in the preparation of fish curry, meat recipes and sausages, whereas chopped leaves are added in salads and other vegetable dishes.
Mint
Mint is a common culinary herb found in many varieties, namely, peppermint, apple mint, lemon mint and chocolate mint. Mint tea is used for the therapeutic purposes. In cooking, mint leaves are used for seasoning lamb, fish and poultry recipes. It is also used in salad dressings and preparation of sauces.
Oregano
Oregano or wild marjoram is available in fresh leaves. Its warm, aromatic flavor and robust taste makes it a wonderful culinary herb. Oregano is used for flavoring the vegetable, fish and meat recipes since ancient times. Chopped leaves of oregano are used for seasoning Greek, Mexican and Italian cuisines.
Parsley
The flavor of parsley is mild and non obtrusive. Fresh leaves of parsley are used for garnishing the salads, vegetable and legume recipes. You can use parsley in any type of recipe. It blends well with other culinary herbs like basil, mint and oregano. Many people prefer adding dried parsley leaves in the preparation of sauces.
Rosemary
Rosemary is best paired with garlic and thyme to flavor roasted lamb and other stewed meats. It has tea like aroma and pine like flavor. Fresh and dried rosemary leaves are used in cooking vegetables, fish and poultry.
Sage
Sage has a distinctive musty and smoky aroma. Its leaves are used either in fresh or dried form. Sage is used for adding flavor to poultry, lamb and sausages. Fresh chopped sage leaves are added in salads and pickles. Ground sage is used to marinate fish and meat before cooking.
Thyme
Thyme is used especially in French cuisines. Its flavor resembles that of mint. It is used in soups, sauces and also in fish, poultry and meat recipes. Fresh thyme leaves are available in summer months, whereas dried leaves are found throughout the year.
You can grow all these culinary herbs in garden or in the containers (in case of limited land). They are easy to grow and develop faster than any other plants. In majority of the herbs, the leaf portion is the most flavorful. For such culinary herbs, you can delay flowering by regular harvesting of the leaves. Once they start flowering, you can cut the stalk to promote a bushy growth. Well! Explore your culinary talent by using these flavorful herbs to make each meal extraordinary.
How to Truss a Chicken
Trussing refers to the process of tying up an entire chicken before roasting it. This process prevents the legs and wings of the bird from flopping around while roasting, thereby allowing it to maintain the shape. Once cooked, the string can be removed and the roasted chicken remains intact. Trussing is individual choice and not a compulsory procedure. It just aids in the preparation of a more attractive looking chicken. Moreover, the chicken cooks evenly and is easier to carve after trussing. However, it is very important to truss the chicken if a rotisserie is being used, or any other roasting technique involving the flipping of the whole chicken while cooking. Improper trussing while cooking the chicken on a rotisserie can cause the legs and wings to get burned. Moreover, uneven cooking will take place due to the flopping parts as the chicken rotates.
Material Required
* Whole chicken
* Stuffing (prepared earlier) and seasonings
* Kitchen string (4 - 5 times the length of the chicken)
* Cutting board
* Knife or scissors to trim the string
Prior Preparation
Before actual beginning to truss the chicken, a few things have to be done. The neck and giblets from the cavity of the chicken must be discarded. They can be used for some other chicken recipes, chicken soup recipes or stock preparation. The chicken needs to be rinsed with cold water and patted dry. As per individual choice the chicken can be stuffed or seasoned. Various chicken roast recipes are available, according to which the chicken can be prepared. As per individual choice the chicken can be stuffed or seasoned. Place the chicken on a clean cutting board with the breast side up. The tail must face you. After this, one must tuck the wings under the chicken by bending the second joints of the wings back. The chicken is ready for trussing.
How to Truss a Chicken
* Once the chicken has been prepared for trussing, slip the thread under the chicken in such a way that there is equal amount of thread on either side.
* Allow the string to encircle the wings and pull the string towards you. This will cause the chicken wings to lay flat on either side.
* Next, direct the string to cross the basal part of the breast and wrap it carefully around the drumsticks.
* Give a tight pull to the string until the legs of the chicken cross.
* Next, hold the tail portion of the chicken and wrap the string around it. Pull tightly till the entire cavity of the chicken is completely covered.
* Place the chicken breast side up again, and take the ends of the string and pull them towards the front of the chicken, and tie a firm knot.
* The excess string must be trimmed using the knife or scissor.
* Check the entire chicken and see if it's tied securely from all sides. The chicken is trussed and ready to be cooked.
Once the chicken has been cooked, remember to remove the string before serving! Trussing gives the chicken an attractive shape when it comes out of the oven. Besides the string technique, one can even opt for skewers to truss the chicken. The skewers when driven through each of the wings into the skin of both the legs keeps the chicken intact. However, this technique is not as reliable and successful as the string one.
Material Required
* Whole chicken
* Stuffing (prepared earlier) and seasonings
* Kitchen string (4 - 5 times the length of the chicken)
* Cutting board
* Knife or scissors to trim the string
Prior Preparation
Before actual beginning to truss the chicken, a few things have to be done. The neck and giblets from the cavity of the chicken must be discarded. They can be used for some other chicken recipes, chicken soup recipes or stock preparation. The chicken needs to be rinsed with cold water and patted dry. As per individual choice the chicken can be stuffed or seasoned. Various chicken roast recipes are available, according to which the chicken can be prepared. As per individual choice the chicken can be stuffed or seasoned. Place the chicken on a clean cutting board with the breast side up. The tail must face you. After this, one must tuck the wings under the chicken by bending the second joints of the wings back. The chicken is ready for trussing.
How to Truss a Chicken
* Once the chicken has been prepared for trussing, slip the thread under the chicken in such a way that there is equal amount of thread on either side.
* Allow the string to encircle the wings and pull the string towards you. This will cause the chicken wings to lay flat on either side.
* Next, direct the string to cross the basal part of the breast and wrap it carefully around the drumsticks.
* Give a tight pull to the string until the legs of the chicken cross.
* Next, hold the tail portion of the chicken and wrap the string around it. Pull tightly till the entire cavity of the chicken is completely covered.
* Place the chicken breast side up again, and take the ends of the string and pull them towards the front of the chicken, and tie a firm knot.
* The excess string must be trimmed using the knife or scissor.
* Check the entire chicken and see if it's tied securely from all sides. The chicken is trussed and ready to be cooked.
Once the chicken has been cooked, remember to remove the string before serving! Trussing gives the chicken an attractive shape when it comes out of the oven. Besides the string technique, one can even opt for skewers to truss the chicken. The skewers when driven through each of the wings into the skin of both the legs keeps the chicken intact. However, this technique is not as reliable and successful as the string one.
Cooking Buffalo Meat: Internal Cooking Temperature of Meats
Cooking meat requires some special care to make it perfect. While overcooking may spoil the taste of meat, undercooking may cause food-borne illnesses. You have to strike the right balance between cooking time, the temperature of cooking, the method of cooking, etc. The outcome will be perfect only if all these aspects are taken care of. This rule is applicable for buffalo meat too. There are certain factors which have to be kept in mind while cooking this meat.
Most people believe that buffalo meat is similar to beef and they tend to cook it in the same way as beef. However,this is not the right method. Buffalo meat and beef are not similar and hence require different rates of temperature for cooking in the right way. Unlike beef, buffalo meat lacks fat, is naturally tender and has its own flavor. The tenderness and flavor of this meat can be enhanced and maintained through the correct cooking method. The following tips may help you in attaining perfection, as far as cooking buffalo meat is concerned.
Buffalo Meat and Cooking Time
Buffalo meat has very low fat content - almost 76% less fat as compared to beef. Hence, there is very less fat to act as an insulator to heat and delay the process of cooking. So, it cooks faster and overcooking can take away the tenderness of the meat. Thus, it becomes very necessary to cook bufallo meat at low to medium temperatures. The ideal cooking range for buffalo meat is considered to be rare to medium, while the internal cooking temperature should range between 135° F - 155° F.
Buffalo Steaks
In case of buffalo steaks, you may resort to various methods like grilling (outdoor or on stove), pan sautéing, broiling, and stir frying. The most important thing to remember is that it should be cooked rare to medium. Cook on low to medium heat and readjust the heat in a regular manner. For outdoor grilling, you can use an instant thermometer to check the internal temperature. The meat should retain some amount of its pink color even after cooking. It will take 6 to 8 minutes for an one inch steak to cook rare, and about 10 to 12 minutes to cook medium. If the steak is 1 ½ inches, then the time taken will be 10 to 12 minutes for rare and 15 to 18 minutes for medium.
Buffalo Roasts
Now we shall discuss the various factors regarding roasting of buffalo meat. Pre-heat the oven to a temperature ranging between 250° F to 275° F. Bring the roast to room temperature and cook at a consistent temperature, preferably between 225° F to 250° F for 6 to 8 hours. Remember to check the internal temperature regularly, with an instant thermometer. 160° F is recommended as an ideal temperature for buffalo roasts. Insert the thermometer into the thickest point of the roast for better results. In case of less tender cuts like, chuck, hump and round roasts, marination can be done to make it tender. Such cuts need a somewhat longer cooking time, as compared to the tender cuts. Searing of roasts helps in retaining moisture. In case of tenderloin, rib eye, and top round roasts, the roasts should be cooked in the rare to medium range only.
Ground Buffalo Meat
In this case, the golden rule is slow cooking with low temperature. Ground buffalo meat originates from a wide range of cuts and are used in a variety of buffalo meat recipes like burgers. Ground buffalo meat can be cooked by grilling, broiling, or pan sautéing. In case of a BBQ or broiler rack, move them one more level above the heat source. Cook until medium. It has been observed that thicker the burger, tastier they become. It does not mean that the burgers should be big enough to be undercooked.
Buffalo meat is also rich in nutrients as it contains proteins, fats, minerals and fatty acids. Studies show that buffalo meat has more iron content than any other meat. Always remember not to eat raw buffalo meat, and cook it properly, before consumption. You can cook buffalo meat with the help of these tips and also can replace red meat with the former in some of the meat recipes.
Most people believe that buffalo meat is similar to beef and they tend to cook it in the same way as beef. However,this is not the right method. Buffalo meat and beef are not similar and hence require different rates of temperature for cooking in the right way. Unlike beef, buffalo meat lacks fat, is naturally tender and has its own flavor. The tenderness and flavor of this meat can be enhanced and maintained through the correct cooking method. The following tips may help you in attaining perfection, as far as cooking buffalo meat is concerned.
Buffalo Meat and Cooking Time
Buffalo meat has very low fat content - almost 76% less fat as compared to beef. Hence, there is very less fat to act as an insulator to heat and delay the process of cooking. So, it cooks faster and overcooking can take away the tenderness of the meat. Thus, it becomes very necessary to cook bufallo meat at low to medium temperatures. The ideal cooking range for buffalo meat is considered to be rare to medium, while the internal cooking temperature should range between 135° F - 155° F.
Buffalo Steaks
In case of buffalo steaks, you may resort to various methods like grilling (outdoor or on stove), pan sautéing, broiling, and stir frying. The most important thing to remember is that it should be cooked rare to medium. Cook on low to medium heat and readjust the heat in a regular manner. For outdoor grilling, you can use an instant thermometer to check the internal temperature. The meat should retain some amount of its pink color even after cooking. It will take 6 to 8 minutes for an one inch steak to cook rare, and about 10 to 12 minutes to cook medium. If the steak is 1 ½ inches, then the time taken will be 10 to 12 minutes for rare and 15 to 18 minutes for medium.
Buffalo Roasts
Now we shall discuss the various factors regarding roasting of buffalo meat. Pre-heat the oven to a temperature ranging between 250° F to 275° F. Bring the roast to room temperature and cook at a consistent temperature, preferably between 225° F to 250° F for 6 to 8 hours. Remember to check the internal temperature regularly, with an instant thermometer. 160° F is recommended as an ideal temperature for buffalo roasts. Insert the thermometer into the thickest point of the roast for better results. In case of less tender cuts like, chuck, hump and round roasts, marination can be done to make it tender. Such cuts need a somewhat longer cooking time, as compared to the tender cuts. Searing of roasts helps in retaining moisture. In case of tenderloin, rib eye, and top round roasts, the roasts should be cooked in the rare to medium range only.
Ground Buffalo Meat
In this case, the golden rule is slow cooking with low temperature. Ground buffalo meat originates from a wide range of cuts and are used in a variety of buffalo meat recipes like burgers. Ground buffalo meat can be cooked by grilling, broiling, or pan sautéing. In case of a BBQ or broiler rack, move them one more level above the heat source. Cook until medium. It has been observed that thicker the burger, tastier they become. It does not mean that the burgers should be big enough to be undercooked.
Buffalo meat is also rich in nutrients as it contains proteins, fats, minerals and fatty acids. Studies show that buffalo meat has more iron content than any other meat. Always remember not to eat raw buffalo meat, and cook it properly, before consumption. You can cook buffalo meat with the help of these tips and also can replace red meat with the former in some of the meat recipes.
Cooking With Olive Oil
Olive oil is believed to reduce chances of contracting coronary heart disease. Coronary heart disease (CHD) is a severe medical condition. It is characterized by the narrowing of the blood vessels that supply blood and oxygen to the heart. A diet rich in olive oil also helps in lowering cholesterol levels in the body. Here are some facts and information about cooking with olive oil.
Three Types of Olive Oil
There are usually three types or grades of olive oil. These are extra virgin, virgin and olive oil. The third grade is usually preferred for cooking. This is because this oil undergoes a better refinement process than the other two. That is the reason why olive oil is considered best for stir-frying. Stir-frying requires the cooking oil to withstand a high amount of heat, and olive oil has a smoking point of 410º F. Regular cooking oils degrade on repeated high heating, whereas olive oil doesn't.
Health Benefits of Cooking With Olive Oil
In comparison to other oils like vegetable oil, corn oil, peanut oil, etc. olive oil is effective in reducing blood pressure. Research done on the use of olive oil for cooking revealed that blood pressure medication could be reduced to 50% of the normal dose in patients who used olive oil for cooking. Olive oil is known to consist of high quantities of mono-unsaturated fat and low quantities of saturated and polyunsaturated fat. This is the key reason olive oil helps lower cholesterol levels and is regarded as a healthy cooking oil.
LDL cholesterol is one of the major health concerns in recent times. LDL (low-density lipoprotein) cholesterol is termed as the 'bad' cholesterol. Gradual accumulation of this agent on the arteries causes severe heart disease. Using olive oil for cooking has also been found to be effective in countering the ill effects of this type of cholesterol.
Apart from reducing the chances of developing cancer, olive oil has also been recommended by the American Heart Association (AHA) to be beneficial for the heart.
Tips for Cooking with Olive Oil
Marinading fish, meat and poultry with olive oil adds a healthy and pleasant flavor to the food. Baking usually involves lots of fat. So instead of using butter in baking, you can use olive oil to reduce the quantity of fat. The amount of olive oil used should be about 25% less than the normal quantity of butter.
The extra-virgin grade of olive oil is the expensive one. So you can keep it for salads, dressings and vinaigrette. Extra-virgin and virgin olive oils cannot maintain their flavor if subjected to high heat. That is why they are the best for uncooked food. They can also be used to harmonize spices in a dish and enhance flavors.
Foods like vinegar, wine, lemon juice, tomatoes, etc. have a high-acid content. Use of olive oil for cooking with such foods balances the acidity. It is a good practice to do a taste test before you decide on a recipe to be cooked with olive oil. Best results are obtained if you can pair up the taste of the oil with other ingredients in the recipe.
Olive oil can also be used for preparing appetizers. Broiled baguette slices can be rubbed with cut cloves or garlic and then drizzled with a few drops of olive oil. Prepare delicious dips by preparing a mix of white beans, garlic and olive oil in a food processor. You can also use your favorite herbs for seasoning.
Cooking with olive oil is an old tradition and the list of recipes using olive oil is an endless one. Using olive oil for cooking does present certain health benefits; however, it is important to remember that olive oil is still a fat. The oil causes no ill effects while it is consumed in limited and required proportions. By far, olive oil is good for your heart and adds great taste to your food!
Three Types of Olive Oil
There are usually three types or grades of olive oil. These are extra virgin, virgin and olive oil. The third grade is usually preferred for cooking. This is because this oil undergoes a better refinement process than the other two. That is the reason why olive oil is considered best for stir-frying. Stir-frying requires the cooking oil to withstand a high amount of heat, and olive oil has a smoking point of 410º F. Regular cooking oils degrade on repeated high heating, whereas olive oil doesn't.
Health Benefits of Cooking With Olive Oil
In comparison to other oils like vegetable oil, corn oil, peanut oil, etc. olive oil is effective in reducing blood pressure. Research done on the use of olive oil for cooking revealed that blood pressure medication could be reduced to 50% of the normal dose in patients who used olive oil for cooking. Olive oil is known to consist of high quantities of mono-unsaturated fat and low quantities of saturated and polyunsaturated fat. This is the key reason olive oil helps lower cholesterol levels and is regarded as a healthy cooking oil.
LDL cholesterol is one of the major health concerns in recent times. LDL (low-density lipoprotein) cholesterol is termed as the 'bad' cholesterol. Gradual accumulation of this agent on the arteries causes severe heart disease. Using olive oil for cooking has also been found to be effective in countering the ill effects of this type of cholesterol.
Apart from reducing the chances of developing cancer, olive oil has also been recommended by the American Heart Association (AHA) to be beneficial for the heart.
Tips for Cooking with Olive Oil
Marinading fish, meat and poultry with olive oil adds a healthy and pleasant flavor to the food. Baking usually involves lots of fat. So instead of using butter in baking, you can use olive oil to reduce the quantity of fat. The amount of olive oil used should be about 25% less than the normal quantity of butter.
The extra-virgin grade of olive oil is the expensive one. So you can keep it for salads, dressings and vinaigrette. Extra-virgin and virgin olive oils cannot maintain their flavor if subjected to high heat. That is why they are the best for uncooked food. They can also be used to harmonize spices in a dish and enhance flavors.
Foods like vinegar, wine, lemon juice, tomatoes, etc. have a high-acid content. Use of olive oil for cooking with such foods balances the acidity. It is a good practice to do a taste test before you decide on a recipe to be cooked with olive oil. Best results are obtained if you can pair up the taste of the oil with other ingredients in the recipe.
Olive oil can also be used for preparing appetizers. Broiled baguette slices can be rubbed with cut cloves or garlic and then drizzled with a few drops of olive oil. Prepare delicious dips by preparing a mix of white beans, garlic and olive oil in a food processor. You can also use your favorite herbs for seasoning.
Cooking with olive oil is an old tradition and the list of recipes using olive oil is an endless one. Using olive oil for cooking does present certain health benefits; however, it is important to remember that olive oil is still a fat. The oil causes no ill effects while it is consumed in limited and required proportions. By far, olive oil is good for your heart and adds great taste to your food!
How to Cook Rack of Lamb
Ever seen that juicy-looking, tender piece of meat, covered with paper crowns on the tables of the stinking rich? That is the famous rack of lamb. The rack of lamb recipe is made using the most tender parts of the lamb. Needless to say, that cooking this rack is going to take a hack at your pockets. But hey, if it's a special day, with a special person, why cut back? It is 'the thing' for the anniversary you were planning! This type of cooking may be a bit rich and moderately difficult to make, but is also very delicious and rewarding. And that's not counting the love and appreciation your loved one will bequeath upon you!
How to Cook Rack of Lamb: Rack of Lamb Recipe
Ingredients
* 1 lamb racks
* 4 tbsp olive oil
* Rosemary
* 2 tbsp Dijon mustards
* 2 tbsp fresh parsley - chopped
* ½ c. unseasoned bread crumbs
* 1 tsp chopped dried garlic
* Salt and pepper
Rack of Lamb Recipe
1. Clean out the rack and trim the fat around it. The fat is quite useless and will hinder that perfect taste of the rack of lamb. Crank the oven up to 450 degrees and let it heat before sticking the meat in. While that's happening, take a big bowl and mix the bread crumbs, garlic, salt, pepper and rosemary. Add salt and pepper to taste. It is always advisable to use powdered pepper instead of pepper corns as they mix with the other ingredients easily. Add 2 tbsp olive oil to it. Mix the ingredients.
2. Now comes the slightly tricky part. Take another 2 tbsp of olive oil and pan fry the rack on an oven-proof skillet on a high flame. The skillet should be oven-proof as you can use the same skillet in the oven later. This part especially requires diligence because you have to ensure that the rack is evenly browned and not burnt. And since you are doing it on a high flame, keep a close watch on the lamb. It will take about 1 - 2 minutes for the rack to get the right color.
3. Take the lamb off the skillet. Drain the excess oil off the rack using some tissues. Let it cool for some time and dab some mustard on its surface. Once cooled, cover the rack with the bread crumbs-and-spices mixture. Roll the rack in the mixture and make sure that a thick coat of the mixture spreads evenly across the surface of the rack.
4. Now to cook! Before placing it in the oven, cover the bone of the rack with some aluminum foil to ensure that it does not get burnt. In stuff like this, it is all about presentation! Use the skillet again. Place the lamb in the center of the preheated oven to ensure that the rack is cooked evenly from all sides. Make sure that it is placed bone-side-down. Cooking it will take about 20 minutes if the rack is rare, or 25 minutes if medium rare. Check for 'doneness' with a meat thermometer every 10 - 12 minutes or so to ensure that rack is going according to plan.
5. Once ready, take the rack out and let it cool. After the lamb has sufficiently cooled, carve it.
And your lamb rack is ready! Enjoy your special meal!
So now you know how to cook rack of lamb. The rack of lamb recipe can be rated as moderately difficult. The parts where you have to 'watch it' are the pan frying and the oven roasting. Chances of your perfect rack going sour are quite high here. The rest of the procedure is really as simple as it sounds!
How to Cook Rack of Lamb: Rack of Lamb Recipe
Ingredients
* 1 lamb racks
* 4 tbsp olive oil
* Rosemary
* 2 tbsp Dijon mustards
* 2 tbsp fresh parsley - chopped
* ½ c. unseasoned bread crumbs
* 1 tsp chopped dried garlic
* Salt and pepper
Rack of Lamb Recipe
1. Clean out the rack and trim the fat around it. The fat is quite useless and will hinder that perfect taste of the rack of lamb. Crank the oven up to 450 degrees and let it heat before sticking the meat in. While that's happening, take a big bowl and mix the bread crumbs, garlic, salt, pepper and rosemary. Add salt and pepper to taste. It is always advisable to use powdered pepper instead of pepper corns as they mix with the other ingredients easily. Add 2 tbsp olive oil to it. Mix the ingredients.
2. Now comes the slightly tricky part. Take another 2 tbsp of olive oil and pan fry the rack on an oven-proof skillet on a high flame. The skillet should be oven-proof as you can use the same skillet in the oven later. This part especially requires diligence because you have to ensure that the rack is evenly browned and not burnt. And since you are doing it on a high flame, keep a close watch on the lamb. It will take about 1 - 2 minutes for the rack to get the right color.
3. Take the lamb off the skillet. Drain the excess oil off the rack using some tissues. Let it cool for some time and dab some mustard on its surface. Once cooled, cover the rack with the bread crumbs-and-spices mixture. Roll the rack in the mixture and make sure that a thick coat of the mixture spreads evenly across the surface of the rack.
4. Now to cook! Before placing it in the oven, cover the bone of the rack with some aluminum foil to ensure that it does not get burnt. In stuff like this, it is all about presentation! Use the skillet again. Place the lamb in the center of the preheated oven to ensure that the rack is cooked evenly from all sides. Make sure that it is placed bone-side-down. Cooking it will take about 20 minutes if the rack is rare, or 25 minutes if medium rare. Check for 'doneness' with a meat thermometer every 10 - 12 minutes or so to ensure that rack is going according to plan.
5. Once ready, take the rack out and let it cool. After the lamb has sufficiently cooled, carve it.
And your lamb rack is ready! Enjoy your special meal!
So now you know how to cook rack of lamb. The rack of lamb recipe can be rated as moderately difficult. The parts where you have to 'watch it' are the pan frying and the oven roasting. Chances of your perfect rack going sour are quite high here. The rest of the procedure is really as simple as it sounds!
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