Cooking Tips : Articles for Cooking Tips

Baking Tips

2008-04-07T13:47:00.000-07:00

By : Ann Krause

Most people have a real basic idea about what they need when they set out to do baking at home, but most people don’t have the background to know what works well and what does not, in the baking tips and tricks that I am going to show you will make your baking experience much more interesting and your work easier.

Baking Tip #1

Using tin baking pans is what they used in the 40’s and 50’s and they worked well but they didn’t distribute the heat through the pan very well, by using a heavy gage aluminum baking pan the heat will be distributed through the pan a lot better giving you a much more evenly baked cake without any burn spot.

Baking Tip#2

Everyone tries to get a really smooth icing on their cake before decorating it but it just doesn’t want to smooth out, well here is the way you do it. After you get the icing on the cake as smooth as you can dip the icing spatula in hot water and wipe in a towel to take off the water and lightly smooth out the icing, the heat from the spatula will melt the shortening in the icing causing it to become smooth. You will need to repeat this as many times as necessary.

Baking Tip#3

Cake ruffle around the base of your cake will make it much more appealing and only takes a moment to apply it.

Baking Tip#4

To make a better box cake mix use 4 medium eggs, 1/3 cup of vegetable oil, 1 –1/4 cup cold water, 2 ounces pudding mix, this will give you a moister cake with a fluffier texture.

Baking Tip#5

When making cookies that you are going to roll out with your hands use an ice-cream scoop to dip them out and save yourself a great amount of time and they will also be the same size.

Baking Tip#6

Having cookies all the same size on a baking pan causes them all to bake more evenly and they will all come out of the oven looking great.

Baking Tip#7

When baking sugar cookies bake them on the two upper racks of your oven, this will cause them to bake more evenly because they won’t get a lot of bottom heat on some and not on others. You want even browning on all.

Baking Tip#8

When baking cookies rotate the pans at the half point of the baking time.

Baking Tip#9

Always use parchment on your baking pans when baking cookies, it makes a lot easier.

Baking Tip#10

When baking a cake don’t grease or flour your pan, just use parchment paper on the bottom of your pan and when the cake has been cooled cut around the sides of the pan with a sharp straight blade knife then dump the cake out onto the table and remove the parchment before assembling.

Ann Marie Krause has been making cookies for over 30 years, at persent I am retired, for over 23 years I owned a Gourmet Bakery called The Cheese Confectioner.You can visit my site at http://www.annsgoodies.com.

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

Article Source: http://EzineArticles.com/?expert=Ann_Krause

Bakers Tips

2008-04-07T13:46:00.000-07:00

By : Cristie Will

Yeast Checking

To find out if your yeast is good, first dissolve 1 tablespoon of sugar or other sweetener in warm water with 2 cups of liquid and then add your yeast. Wait several minutes for it to dissolve and start working, developing tiny bubbles. If there are no bubbles then discard it and go through the process again. Since yeast and salt don’t get along, add it after finding out the yeast is good.

Measuring

Fluff up your flour before measuring since it always settles when stored. Now sprinkle flour into measuring cup and slide off excess with a knife blade. Taking this step will cause you to measure a true 4-ounce cup instead of getting a 5-ounce cup from being compacted.

Knead

Knead dough for about 5 minutes and let it rest to relax the dough. This helps the rest of your kneading easier.

Liquids

To add a different flavor and even make nutrition better, substitute water for juices or broth or when a recipe calls for milk try buttermilk.

Sugar and Sweeteners

It’s not necessary to have or add sugar in a recipe, but it does bring out the flavor. If you want to add sugar and need moisture try honey or molasses.

Oil

Unless you’re counting calories adding oil to bread is better because it will make your bread fresher longer.

Storing Flour

If you use your flour fairly fast, store it in a cool, dry place. If you don’t use your flour very fast then put it in a lock-type plastic bag and store it in your freezer.

Dry Ingredients

Substitute a little dried fruit, vegetables, cheese, nuts, grains, seeds or herbs and spices for some of the flour in your recipes. Just add it into the cup before you measure your flour. It will change it up and it is wonderful.

You can find many more tips and recipes at Cristie's Cookin. Submit your favorite recipe to win a free "Gotcha Covered" Apron. Check out those spices, Bling It, Ring It and Zing It. Cristie's novel "11.11.11" by TJ Stokes is a thriller you won't want to miss.

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

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Bacon Wrapped Sausages

2008-04-07T13:45:00.000-07:00

By : Maria Graver

Succulent Appetizer Finger-food.

Here comes the Holiday Season again, right around the corner. You will need some quick, easy ideas that won’t cost a small fortune. I love to entertain, and I do it a lot. This little dish is a favorite mine, it’s nothing fancy and does not require a snazzy presentation, but it’s a sure winner with my guests.

Bacon Wrapped Sausages

Oh yeah! Another snack that your guests cannot refuse and they’ll ask for the recipe! All you will need is bacon, sausage links and maple syrup. You probably have all those ingredients in your freezer all ready. Here’s how:

-Preheat your oven to 325?.
-Set out a cookie sheet, (I use parchment paper or foil on the cookie sheet for easier clean up).
-Take thin sliced bacon and cut each piece in half width wise.
-Wrap each sausage link with a half of slice of bacon. Poke a toothpick through it. This not only keeps the bacon from unwrapping during the baking process, but also serves as a little handle for your hors dourves.
- Set each wrapped sausage on the tray, pop into the oven for 25 minutes, or until the sausages and bacon are cooked to a crispy brown.
-Remove from the oven and drizzle maple syrup over each while they are still hot.
-Put them back into the oven for another 15 minutes to let the maple flavor bake in.
-Using a spatula, place all of them onto a glass or microwave safe serving dish.

Eat fresh from the oven or reheat later when you are ready to serve. Bake and share. It’s that easy!

Maria Graver is the author of many articles related to cooking and entertainment. While she has catered full dinners to groups as large as 400, most of her writings are focused on the family and creating memorable meals that keep everyone coming back for more. If you'd like to learn how do start cooking like a pro, please visit her website, MariasCookery.com.

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Artichokes and the Mediterranean Diet

2008-04-07T13:44:00.001-07:00

By : Nuria Roig

Artichokes are a winter vegetable of the Mediterranean diet with a reputation for being healthy. However, here we are more interested in their culinary virtues, in their slight-bitter nutty-like flavor that makes them delicious and special.

Their physical appearance is also special, and at first, artichokes may puzzle inexperienced non-Mediterranean home cooks.

To tell you the truth, I remember once feeling put off by the artichokes I saw in a Ghent food store. They looked completely inedible to me. They were huge and had a brownish-green color, the leaves were all open and hollow to the touch, and as dry as if they had been exposed to the desert sun for weeks. Now you know how an artichoke shouldn't be when you buy it.

You could hardly call those Belgian artichokes flowers. Indeed, the flowers are what we eat. They are the edible part of the artichoke plant, or more accurately, the unopened flower head of this enigmatic thistle plant.

Let's clarify things. When buying artichokes, choose compact and tightly packed ones. The leaves should be closed, or they are too old and useless for cooking any decent Mediterranean dish based on artichokes. A little darkening in the outer leaves is no big deal, but accept only a little. Artichokes shouldn't feel too light in your hands either; this is another sign that they were harvested too long ago.

Artichokes in the Mediterranean landscape

Artichokes are native to the Mediterranean basin, and every spring they shoot up their deep blue and purple colors in the Mediterranean fields. Together with wild asparagus and mushrooms, green and purple artichokes are used in a variety of dishes that connect us to a Mediterranean cuisine understood as the landscape in a pan, a Catalan cuisine motto and the motto of my web site, as my readers know.

In my homeland of Mediterranean Catalonia, we are very fond of those three plant foods, and have many traditional dishes that use them. I don't know about wild mushrooms, but artichokes and asparagus are considered an aphrodisiac, which makes artichokes even more appealing.

Now you can find acceptable artichokes all winter, but it is in the spring when they are at their best. In the northern part of the Mediterranean, artichokes are harvested from February to March. In the southern Mediterranean, the harvest lasts longer, beginning in December or even November.

Some meal ideas with artichokes

Simply boiling them in water with a pinch of salt and a dash of vinegar is the quickest and easiest method. In this case, do not use an aluminum or iron pot, because they turn an ugly dark color.

You can saute them, stuff them with rice or shrimps, grill them, and roast them in the oven. For those who love eating raw vegetables, the heart leaves certain varieties of small purple artichokes can be eaten raw in a salad.

One recipe I find particularly delicious is rice with artichokes. Their slight bitter flavor and the sweetness of the rice make for a surprising contrast. An artichoke omelet is another great culinary idea, and in some coastal and champagne producing regions south of Barcelona, it often accompanies a superb traditional salad dish called xato.

Combined with chicken or rabbit, artichokes are also extraordinary. If you like to blacken the rice of your paella, add some artichokes and fava beans to it. But grilling artichokes in the open air is unsurpassable in its simplicity. It's an open air celebration, another excuse to "go grilling" with your friends, as they say in the Catalan region surrounding the Ebre (Ebro) River, about 125 miles (200 km) south of Barcelona.

Season the whole artichokes generously with extra virgin olive oil and some salt, and put them on the grill. Traditionally, while you are busy eating the barbecued meat, the artichokes are grilling. Once they are done, pull off the outer burned leaves, and eat the tender ones and the delicious heart, where the olive oil has concentrated.

Here's another simple dish with artichokes suitable for preparing outdoors: Do your best to get small heirloom purple artichokes, pull off a few outer leaves, cut the artichokes in half lengthwise, drizzle some extra virgin olive oil, sprinkle some salt, and grill them. Toast two slices of country-style bread, and put the grilled artichokes in between. You will not believe how delicious it is until you try it.

The drawback of artichokes

Sommeliers find artichokes very frustrating. The taste of artichokes is so persistent, and it lasts for so long in the mouth that they don't find any wine that is right for them.

I admit that whenever I eat grilled artichokes I commit a sin. I pair them with a strong red wine like Priorat or an unpretentious house red wine, although I know that it breaks the laws of wine connoisseurs. But that's what people did before sommeliers had their say, so... no drawbacks with artichokes after all.

Here's a very little known recipe for artichokes you eat with knife and fork, not using your fingers: Artichoke recipe from the Mediterranean Catalan Roussillon

N?ria helps you explore delicious Mediterranean diet recipes, undiscovered Catalan cuisine, and hidden wine countries from the inside. Visit www.mediterranean-food-recipes.com to keep up to date on the fascinating world of the Mediterranean cuisine, and experience the joy of cooking.

Article Source: http://EzineArticles.com/?expert=Nuria_Roig

An Old Friend - Betty Crocker

2008-04-07T13:43:00.001-07:00

By : Morgan Hamilton

Betty Crocker is an icon that many of us have grown up with through the years. Betty Crocker is synonymous with cookbooks and cake mixes. I can still remember seeing the picture of good old Betty on the box of those delicious cake mixes.

The name Betty Crocker has historical significance as well. The name “Betty Crocker” was developed to market products to homemakers, and created from combining the last name of a retired company executive, William Crocker, and a pleasant, comfortable female name, Betty. I can assure you that the name was not borrow from the Flintstones. According to an online source, General Mills became inundated with requests for recipes and baking suggestions, and to make the responses more personal, the company responded with letters using the signature of a secretary who won an office contest. That really made Betty Crocker come alive and women all over America suddenly felt as if a kindred spirit. This was in 1921 and this same signature is still used today. There is almost something comforting about that, although I'm not really sure why I feel that way.

In 1924 the first Betty Crocker School of the Air, the nation’s first cooking show debut across the land through the radio. It lasted an astounding 24 years. In 1936 an artist combined the features of the women who worked in the company’s home department in the official likeness of “Betty Crocker”, but the truth is that Betty's image has changed to maintain a modern look.

Now we’re all clear on the fact that Betty Crocker was never a real person (she was voted the most popular woman in the country second to Eleanor Roosevelt!) let’s move on to all those great Betty Crocker recipes and products.

The very first Betty Crocker cookbook was made available to the American population in 1950. It was called the “Betty Crocker Picture Cook Book”. For nostalgia's sake it has been republished in all its original glory and you can get it online at www.amazon.com or you can grab it at your favorite bookstore. This cook book is resplendent with black and white and color pictures.

It really does cover the entire spectrum including everything from the most basic of recipes to the really involved, with such helpful tips on selection, presentations and table settings. They actually suggested that the cook, in order to take a well-deserved rest, should lie on the floor for a quick five minutes nap. What do you think, are you up for it? Most of us would probably choose the couch or recliner over our kitchen floor. It's really funny how times have changed.

Betty Crocker products can be found in just about every kitchen in America. It really is an all-American product. The brownie and cake mixes are truly delicious, and become easier and more convenient to whip up. Our lifestyles have become so hectic that not many people have time to spend in the kitchen baking. It really is great to be able to craft a box of Betty Crocker and within a short period of time create a wonderfully fresh and delicious dessert. That’s my kind of cooking – no fuss, no muss!! Betty Crocker will be there for our kids, just as she was for us, our parents, and their parents, in our pantries and our cupboards. Betty Crocker is an American icon!

Morgan Hamilton offers his findings and insights regarding the world of foods and cooking. You can get interesting and informative information here at Betty Crocker

Article Source: http://EzineArticles.com/?expert=Morgan_Hamilton

Spicing Food : An Introduction To the Art

2008-04-07T13:41:00.002-07:00

By : Shawn Scott

Almost every cook has at least a few spices in his or her cupboard. Often they're the flavorings that we grew up with, comfortable and familiar. We all have salt and pepper, but an person with Italian heritage might also have garlic, basil, oregano, and fennel. A cook with French roots might have tarragon and marjoram. Chinese cooks will usually have star anise, ginger and hot peppers. Very few Thai or Vietnamese chefs will be without lemon grass, coconut or fish sauce. The spices that taste good to you depend on how and where you were brought up.

Spices change the flavor of food and give it its distinct regional flavor. If we try spices from an unfamiliar cuisine, we may find them "too strong" or "too strange" to enjoy. Some spices can even be unpleasant if we don't have a tolerance for them, like hot chili peppers or Japanese horseradish mustard (wasabi).

Few cooks use a full range of spices and can season dishes appropriately for varied cuisines. This is a short guide to cooking with varied spices. Hopefully it will encourage you to try some new things in the kitchen. Different combinations of spices can make the same basic food ingredients taste very, very different. Using a variety of spicing strategies can really expand your cooking repertory and help you to keep a rotating menu lively and interesting.

Sometimes cooks are afraid of trying to new spices because they think it might be difficult to cook with them. Far from it! Learning to use a range of spices makes cooking easier, faster and simpler. You can introduce new spices in small amounts and gradually add more as you become familiar with them and grow to like a spice's taste. Of course you won't like all the spices you try, but you may be surprised at how many of them taste good if you give them a chance.

A basic rule is that every cuisine has its now "constellation" of spices. One reason Italian food tastes "Italian," and Indian food tastes "Indian" is that they are differently spiced, despite the fact that the main ingredients are the same. Let's take a rice, chicken, and tomato dish as an example. (You can try this experiment in your own kitchen at home.)

Here are the ingredients you need:

1. About a pound of boneless chicken cut up in pieces (dark meat or light, whichever you prefer).
2. A medium size onion chopped finely.
3. 2 cups of the rice of your choice, cooked in advance (keep it warm on the stove).
4. 1 clove garlic, chopped finely.
5. 2 medium sized ripe tomatoes dice to 1/2 inch.
6. 3 T of olive oil
7. 3 T cup of clarified butter or ghee (to clarify butter melt it over a gentle heat and then skim the white off the top).
8. 1 tablespoon curry powder (curry powder comes in hot, medium and mild -- choose the one you prefer)
9. 1 teaspoon dried oregano
10. 1 teaspoon dried marjoram
11. 1 teaspoon dried basil
12. Salt and pepper.
13. 1/2 cup dry white wine or water.

You can always substitute fresh spices for dried, but use slightly smaller amounts since the fresh spices are more pungent. You will need two small saucepans for the experiment. I suggest you make these dishes one at a time, rather than splitting your attention and trying to cook both at once.

Let's try the Italian dish first.

Pour the olive oil into the bottom of your saucepan. Turn on the heat to medium. Let the oil warm slightly and put in 1/2 of the portion of onions. Cook the onions until they are transparent (anywhere from 5-10 minutes). Then add the garlic and cook for 1-2 minutes. The garlic can turn golden, but don't let it turn brown or black. When the garlic is golden, add 1/2 of the portion of chopped tomatoes. Cook, stirring, until the tomatoes begin to melt into the onions and garlic. Turn the heat up slightly (still careful not to burn the garlic) and add 1/2 of the portion of raw chicken. Once the chicken begins to cook in the pan, add the 1/2 cup of wine. Allow the mixture to come to a simmer. Now add the oregano, marjoram and basil. You will notice that the smell of Italian cooking fills the kitchen. Cook the entire mixture at a simmer for 10 more minutes and then serve it over half of the warm rice. Mmmmm.... Italian food!

Now let's try the Indian dish.

The process starts out exactly the same, except we're going to use the clarified butter instead of the olive oil. Add the rest of the onions, cook as above, and then add the garlic. It's at this point we do something different. As the garlic is turning golden, add the curry powder and cook it along with the garlic and onions for a couple of minutes. The kitchen will fill with the smell of Indian food. Add the tomatoes and saute, stirring, until they start to melt into the onion, garlic and spice mixture. At that point, turn up the heat slightly, pour in 1/2 cup of water and add the chicken, stirring until the mixture boils. Then turn the heat down and simmer for another 10 minutes. When it's done, pour the mixture over the rice and taste. What a difference!

Curry powder, by the way, is made from mixing different spices. Curry powder often includes a combination of turmeric, cumin, fennel, coriander, cardamom, cinnamon, hot pepper, and nutmeg, among others. You can learn to mix your own curry powder to taste, though there are a variety of commercial brands available.

If you decide you want to try either of these dishes in larger amounts I have one more suggestion. For Italian food, use a short-grained rice, and for Indian food, use a long-grain rice (like Basmati). Different kinds of rice taste very different. But that's another article...

You can flavor meats and vegetables other than chicken using the same techniques. Try the Italian method on beef, pork, or a white fish. The Indian method is excellent with lamb or vegetables like cauliflower, peas, or spinach.

That's how easy it is to make two totally different meals out of almost the same ingredients.

For more information about improvisational cooking with spices, visit A Guide To Spicing Food.

Shawn Scott, Ph.D. combines professional work as a researcher with a lifelong love for cooking. Before becoming a college professor, Scott worked as a caterer and a chef and continues to cater benefits and charity affairs as a volunteer. You can find more of Scott's writing at "Recipe-Free Cooking": recipefreecooking.blogspot.com/.

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An Impressive Dinner Party Dessert for Around $10

2008-04-07T13:41:00.001-07:00

By : Sara G. Goldstein

Ingredients:

1 litre (2 pints) fresh gelati, from a specialist gelati store like Gelatissimo in Sydney (about $8)

1/2 pack Sara Lee Bake at Home cookie dough (about $4/pack but half can go in the freezer ’til later)

The Bargain Queen’s favourite is White Choc Chunk cookies with Veronese Chocolate gelato - yum!

The trick to making two store-bought ingredients into an impressive dessert is getting the timing right. For the gelati to taste its best, it should be bought the day of the dinner party. Also, it saves a lot of fuss later if you have the cookies on the baking sheet ready to be cooked before guests arrive.

Then the timing works a bit like this:

1. When you serve the main course (entree for everyone States-side), turn the oven on to pre-heat to the correct temperature

2. When you clear dishes away after the main course (entree), take the cookies from the fridge and stick them in the oven. Set a timer to tell you when they’re done, especially if you’ve had a few glasses of wine!

3. Pull out the cookies when they’re browned around the edges, still a bit squishy in the centre

4. Stick a couple of cookies in each bowl while they’re still hot, add a couple of scoops of icecream, pour some Grand Marnier over the top if you want to be really fancy

5. Serve!

If it still sounds too simple to be impressive, just think of the fresh cookie smell wafting through your house…

The Bargain Queen writes at http://www.thebargainqueen.org.

Article Source: http://EzineArticles.com/?expert=Sara_G._Goldstein

All About Meat Fondue

2008-04-07T13:40:00.000-07:00

By : Sara Gray

Having a Fondue party isn't as hard as it sounds - even if you've never done it before. Meat fondue, also known as oil fondue is a method of cooking all kinds of meats, poultry, and seafood in a pot of heated oil. First, let's talk about meat fondue recipes and fondue pots and what you need to know about each.

Each person participating in a fondue party, cooks his or her meat by placing a little portion or chunk on the end of a long fondue fork and placing it inside the pot of oil to cook. The oil starts to bubble when the meat is placed in the pot. This is normal! You want this to happen. It means you have your temperature hot enough. Most fondue pots com with instructions on how hot to heat the oil when making meat fondue.

When the meat has finished cooking in the oil, place it on a small plate where you can then dip each piece of cooked meat into previously prepared sauces. There are SO many different sauces to choose from. The Easy Appetizer Recipes Web site has lots of great choices for fondue dipping sauces. Meat fondue recipes can also be prepared as a broth fondue, replacing the oil with your favorite broth - chicken, vegetable, or beef to name a few.

Below, I've provided a description of fondue pots and what you'll need to get started.

First, it's a really fun and easy way to entertain a good group of friends, or family. With fondue cooking, everything can be done ahead of time and your guests cook their own food! How easy is that?

Oil fondue is used for cooking meats such as beef, lamb, chicken, fish, and seafood. The great thing is, you can do oil fondue as either an appetizer or as a main entree.

Second, you need a good and reliable cooking unit. With meat fondue recipes, the pot needs to be one that keeps the oil hot and is safe to use at your table. There are a wide range of fondue pots in a variety of styles. Some are complete sets including fondue condiment sets and special fondue plates and forks, as well as burner, stand, metal pot, and a tray to protect the table and catch spatters.

Other types of fondue pots and sets will require you to buy each item separately. But that has its advantages in that you get to create your own customized fondue set in the colors you want and the accessories that you want to use.

Here's a little bit about Fondue pots: They are made specifically for a range of different purposes. Stainless steel, aluminum, copper and silver plate or sterling silver pots are generally used for oil and meat fondue recipes where enamel-coated cast iron or ceramic pots are used for cheese or chocolate fondues. In today's market, you can also find non-stick coated fondue pots that make cleaning not such a boring chore.

With the wide variety of pots and cooking units also comes with a wide variety of price ranges - from very inexpensive to costly. The thing to look for, in my opinion, is the sturdiness in the construction of the pot. If you are looking for and all-purpose container that can be used for more than oil fondue, make sure the unit has the capability of being able to adjust the heat source.

Fondue Bourguignonne is a traditional and delicious meat fondue recipe. The pan best used for this recipe is wider at the base and curves in at the top. Why? Because it eliminates some of the spattering that occurs when raw meat hits the hot oil and the shape helps to hold the heat. Most bourguignonne pots are are 1 1/2 to 2-quart capacity. Check out the Easy Appetizer Recipes Website for the Fondue Bourguignonne recipe.

What if you don't have a fondue pot or don't want to spend the money on one? You can always improvise with any good heating unit that burns denatured alcohol, canned heat, or butane. The container for the oil could be any saucepan or chaffing dish. It must be one that is at least 3 1/2 inches deep and not more than about 8 inches in diameter. If it has straight sides and possibly curves inward at the top, even better. Like the bourguignonne pan, it reduces splatters and keeps the heat.

Some other items used with fondue pots include fondue forks either in the form of bamboo skewers or metal forks with colored ends. Some people like to buy little special fondue plates to hold the different fondue dipping sauces. They come in a wide range of materials, sizes, colors, shapes and of course, price ranges.

Once you have your fondue set and know what recipe you want to make, all that's left to do is invite your guests and have a great night together.

You'll find lots of great fondue recipes on the Easy Appetizer Recipe Website (see the info below)

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.

Article Source: http://EzineArticles.com/?expert=Sara_Gray

All About Barbecue

2008-04-07T13:39:00.002-07:00

By : Kadence Buchanan

Barbecuing is a time-honored tradition that can be fun for the whole family. In this article, we'll inform you about all aspects of the barbecue.

- Barbecuing is one of the most widespread practices in America, with a full three out of four American families owning a grill and using it, on average, at a rate of roughly five times per month.

- One aspect to remember when using your barbecue is remembering to thoroughly clean it after every use. If you've got a gas grill, you'll just need to turn the grill on for about 10 minutes and it should self-clean. Charcoal grills can be cleaned quickly and easily with soap, water, and a wire brush. Be sure to not clean your charcoal grill until after it has completely cooled down in order to prevent injury.

- When you're preparing to barbecue meat, it can be helpful to allow the meat to be warmed before you place it on the barbecue. An hour prior to grilling, take the meats and place them in your house to allow them to warm up. This helps your meat to grill faster and can result in a more succulent meat, with less dryness.

- It's important to your immediate health to ensure that the meat that you are grilling is cooked all the way through prior to eating. To check for complete cooking, pierce the meat at the thickest point and note the color of the juices. The juice should run clear if the meat is ready to eat.

- Be sure to keep different utensils for your raw meats and your prepared foods. Cross-contamination can cause just as much illness as eating raw meat, so safety is definitely important when it comes to using the right tools.

- When marinating meat, place it in large plastic bags as opposed to letting it sit. This provides more complete coverage for the meat, and consequently, a more proper application of the marinade.

Now that you know more about maintaining proper barbecue safety and better ways to cook your meat, your barbecues can be more efficient and safe.

Kadence Buchanan writes articles on many topics including Cooking, Outdoors, and Food.

Article Source: http://EzineArticles.com/?expert=Kadence_Buchanan

Adapting A Chocolate Chip Cookie Recipe

2008-04-07T13:39:00.001-07:00

By : Ann Krause

Everyone has a favorite chocolate chip cookie recipe, whether it's the classic Toll House one we've all tried at least once, a cookbook recipe, an Internet find or something passed down from grandma.

Eventually, however, we get bored making the same recipe all the time. Sure, the cookies are great, but the chocolate chip cookie, like the sugar cookie, is a blank slate ripe for creativity. Sooner or later, you're going to want to "fiddle" with your formula and try something different. You might be tempted to abandon your old favorite recipe completely, but that's not always necessary!

If you know a little kitchen chemistry, you can take your original recipe and produce several different types of cookie. Alton Brown, in his "Good Eats" show titled "Three Chips For Sister Marsha," shows three ways to make the traditional Toll House cookies that can provide a starting point for your own explorations.

For instance, if you like your cookies thin and crispy, increasing the amount of baking soda and replacing one of the eggs with a quarter cup of milk will decrease the "puff" in the finished product, giving you those thin, crispy cookies with the sweet crust on the edges and the chips standing up high and proud in the center.

Like 'em chewy? Melt the butter used in the recipe and switch to bread flour from all-purpose. This changes the way the proteins knit together in the cookie and give you that chewy, dunkable cookie that the big cookie companies wish they could replicate.

And for you puffy cookie lovers, who like your chocolate chip cookies roughly the consistency of marshmallows, use butter-flavored shortening rather than butter and switch to cake flour. This will let the cookies puff up more as they cook, and your resulting recipe will be the envy of the light-cookie crowd.

These are just three ideas. There are thousands, and the exploration will be delicious!

Ann Marie Krause has been making cookies for over 30 years, at persent I am retired, for over 23 years I owned a Gourmet Bakery called The Cheese Confectioner.You can visit my site at http://www.annsgoodies.com

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

Article Source: http://EzineArticles.com/?expert=Ann_Krause

A Treat For The Hunters Pickled Venison Heart

2008-04-07T13:38:00.000-07:00

By : Bonita Anderson

Another deer hunting season is over and I have been presented with several deer hearts. The heart is no different than any other organ meat and can be prepared in a number of ways. One way is to slice it thin and fry it for sandwiches. I have also stuffed the heart and baked it for a main course. Serve it with mashed potatoes and country gravy, a salad and bread for a satisfying dining experience. The hunters around here seem to lean towards the pickled delicacy. That is another thing they can not find in a supermarket.

Today I have started to pickle those hearts. I have washed them well several times and sliced them into 1/2-inch slices. I put them in a glass gallon jar and sprinkled each layer with canning salt. I placed the jar in the refrigerator and let it stand for about 8-hours. After that time I will take them out of the jar and rinse them with clear water. Then I put them in a pot of water to cook until they are fork tender, usually 30-45-minutes on simmer.

Meanwhile I make a pickling solution of 2-quarts vinegar, 1-small hot pepper, 2-tablespoons fresh grated horseradish, 1-teaspoon whole black peppercorns, 1-teaspoon whole allspice and 1-bay leaf. I bring this solution to a boil. When the sliced heart is fork tender I discard the water it was cooked in. I pack the heart slices in jars, pour the boiling vinegar solution over them, making sure they are covered. Then I put the lids on the jars and process them in a pressure cooker at 10-pounds for 30-minutes.

If I only have a small number of hearts I just boil the sliced heart for 10-minutes in the vinegar solution and pack them in a large jar, pour the hot vinegar over them and when the jar is cooled off I keep it in the refrigerator.

Everything I write about is from personal observation and life experiences. I love to cook and prepare foods in different ways. I like sharing my experiences about food and cooking. My website http://www.pothaven.com was created because of my interest in quality cookware and cooking.

Article Source: http://EzineArticles.com/?expert=Bonita_Anderson

A Time for Thanks

2008-04-07T13:37:00.000-07:00

By : Marybeth Gregg

Thanksgiving is one of my very favorite holidays because it is a special time to spend with friends and family, there is no pressure around gift buying, and food traditions help us make memories and keep them in our hearts. Even if you are feeling pressured around cooking, stop and reflect on the meaning of this day. We all have our sorrows and concerns but let this day bring some joy to you and your family. All of us have much abundance in our lives, so share this with others.

The recipes this month are just in time for the holiday season. This is a delectable, and different, soup to satisfy you as the days get shorter. These are great side dishes for Thanksgiving which are delicious and, most importantly, can be made ahead. We all need to have some time - savers so that we, too, can enjoy the day. I’ve included some simple table decorations that are colorful and will brighten your table.

So remember to make it easy on yourself as Thanksgiving approaches, get others involved, take them up on offers of help, use some short cut, like buying some pre-made, good quality side dishes or home-made desserts. Take a deep breath when you are feeling overwhelmed. Happy Thanksgiving to you and your loved ones.

- Marybeth
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Thanksgiving Table Decorations

If you have been a reader of this newsletter for any time at all, you know that I love natural items to use in any table decorations. Take a footed cake plate and fill it with votive, walnuts, cranberries, pears, grapes and colorful leaves. Fill your room with the bright colors of the season.

Tie a cloth napkin with a ribbon or twine, make a small bow, and tuck a leaf under the bow. Use the ‘color’ white on a rusty colored table cloth – white napkins, white quash and white eggplants, and top with some chunky white and rust color candles. This is a beautiful setting and something that will be a bit different this year. I recently went to the Martha Stewart Show with some girlfriends and Martha had a whole open cabinet filled with tons of white and green squash. It was a beautiful color mixture if you want something unusual.

Use amber glasses to brighten the table. You can pick up inexpensive glassware at K Mart or Target. Intersperse this with your crystal or clear glasses, and add some leaves and mini pumpkins for a festive Thanksgiving table. As always, remember to keep it simple and get others involved. The kids will love to gather twigs or leaves and place them in the centerpiece or in a napkin. This is a time for families so get them to be part of the celebration.
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Wine Tips for Turkey Day

I have been doing a little research in order to find some wine recommendations for Thanksgiving dinner. The favorites are Pinot Noir, Zinfandel, and Riesling. (Cabernet Sauvignon can be a bit heavy with turkey, but if that is what you love, ask your local wine merchant what they would recommend for this holiday table.)

Pinot Noir, which has expanded in popularity since the movie “Sideways” came out, compliments most any flavor very well and does not overpower the food. The wine has enough fruit to stand up to the cranberry sauce, and sweet potatoes, also.

If you prefer white, a Riesling can be a fine choice. For the Riesling, the most important thing to look for on the label is "Kabinett." These are the driest Rieslings from Germany. A Sauvignon Blanc also pairs well with turkey and gravy. A sparkling wine can help to lighten the feast.

Remember that there are lots of flavors at the Thanksgiving table – from the yams to the gravy to the Jell-O mold, so you may want to consider several options for your guests. Go with what you enjoy and have another selection for your company. I always find the advice of a good wine merchant very helpful. Ask questions, test, and enjoy.
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November Holidays

November 11

Even though Veteran's Day has passed be sure to remember a veteran. Bake some cookies for a veteran, active or retired, whom you may know in the neighborhood, just to say that they are not forgotten. And there are some wonderful organizations where you can ‘adopt’ a soldier. CHeck the internet for many wonderful organizations.

Other holidays

15th is Clean Your Refrigerator Day (it’s true)
16th is the Great American Smokeout Day
23th is Thanksgiving
25th is National Parfait Day

As usual, there is something for everyone to celebrate.
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November Recipes
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Soup That Satisfies

Soup always reminds us of home. No matter if your memories were of Campbell’s Tomato Soup (served, of course, with a grilled cheese sandwich) or of a large pot of homemade chicken soup simmering on the stove on cold winter afternoons, soup is the ultimate in foods that comfort and nourish us. Soup does not have to be thick or creamy to satisfy – if it is filled with fresh vegetables and herbs, the aroma and taste will bring you joy from head to toe.

This is a really flavorful soup, filled with a plethora (I just love that word) of vegetables and spices. It is hard to believe this soup is so healthy - lots of tomatoes and lentils and chic peas for antioxidants and fiber. It just tastes too delicious to be this good. Even thought there may be some exotic spices, this is not too spicy a dish. Experiment with the spices – add as much as you like. Be adventurous. Don’t be afraid to use the raisins. You will be in for a taste sensation as all of these flavors and spice mix together. Make this ahead – it gets even better after a day in the refrigerator.
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Moroccan Tomato and Chick Pea Soup

Makes 8+ servings

1 can chick peas with their liquid
1 (35-oz) can whole tomatoes, coarsely chopped
? medium onion, finely chopped
1 large celery rib (including leaves), finely chopped
2 - 3 tablespoons extra virgin olive oil
? teaspoon turmeric
1 teaspoon black pepper
1/2 teaspoon cinnamon
1 teaspoon dried oregano
1 teaspoon Kosher salt
3 tablespoons fresh basil, julienned
? cup chopped fresh parsley
4- 5 cups vegetable broth or chicken broth
1 cup lentils, rinsed and soaked in hot water for 15 minutes if the instructions on the bag say to soak them
1 cup raisins
1/2 cup chopped fresh parsley
Fresh ground pepper

Accompaniment: lemon wedges

Saut? onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Do not brown. Add turmeric, pepper, oregano and cinnamon and cook for another 2 –3 minutes.

Add tomatoes, parsley, chickpeas, lentils, broth and ? cup parsley, and half of the basil. Cook for 1 hour until lentils and chickpeas are soft. Add more broth if too thick. Add remaining parsley and basil before serving, and add salt and pepper to taste. Serve with lemon wedges. It is even better the next day so this can be made up to 2 days in advance. ? 2006 Girlfriends In The Kitchen, all rights reserved.
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I hope you enjoy this issue. I continue to get emails telling how much people look forward to my newsletter – thank you. It makes me feel really good to hear from you. If there is anything of particular interest that you would like me to include, be sure to let me know. You can reach me at: marybeth.gregg@verizon.net . Enjoy the best of the season- Marybeth

www.girlfriendsinthekitchen.com

Check in to this new website to see our new business venture – team building for groups using cooking as the team event.

www.teamchefs.com

Marybeth Gregg has been cooking, entertaining and giving cooking advice for almost 20 years. She is well-known for her wonderful cuisine and great parties. She started her successful cooking school four years ago. She has a new business with Chef Ted Kanterman called TeamChefs – which provides teambuilding programs using cooking as the team event. She has attended cooking schools in Chicago, Philadelphia and has completed several programs at the French Culinary Institute in the New York City. She lives in central New Jersey and has been featured in the Newark Star Ledger, The Courier News, Asbury Park Press, the Coast Star and the Kansas City Star newspapers; she was one of only ten culinary experts to be invited to the Spring Lake Kitchen Tour, and was featured in the PhillyWIT Chapter of WorldWIT Food and Fashion Expo in Philadelphia last fall.

Visit www.girlfriendsinthekitchen.com for more information and other tips and recipes.

Visit www.teamchefs.com for more information on teambuilding programs for businesses and companies of all sizes. Please forward this newsletter to friends and colleagues.

? 2006 Cook With Confidence, all rights reserved.

Marybeth Gregg has been cooking, entertaining and giving cooking advice for almost 20 years. She is well-known for her wonderful cuisine and great parties and started her successful cooking school four years ago. She has attended cooking schools in Chicago, Philadelphia and has a Certificate of Completion from the French Culinary Institute in New York. She lives in central New Jersey and has been featured in the Newark Star Ledger, The Courier News, The Asbury Park Press, The Coast Star, and Kansas City Star newspapers. Prior to her establishing her cooking school in New Jersey, Marybeth was a director of Training and Development and Executive Coach for Fortune 50 Companies. She currently still uses these skills and experiences in her Team Building and Cooking programs for teams.

Article Source: http://EzineArticles.com/?expert=Marybeth_Gregg

A Simple Technique For Turning Your Favorite Omelet Recipes Into The Perfect Omelet

2008-04-07T13:35:00.000-07:00

By : Derek Blandford

Are burnt eggs and omelets that crumble into tiny pieces if you do so much as think wrongly about them ruining your best omelet recipes? If any of these five things has happened to you, keep reading for an easy way to create the perfect omelet from virtually all omelet recipes.

5 Reasons Your Omelet Isn’t Perfect

1.) You thought wrongly about it, and it crumbled into 1,000 pieces. (Eggs don’t have much self esteem you know)

2.) That “no stick” skillet left its “no stick” at home on the morning you decided to make omelets for breakfast.

3.) Your eggs decided to go tanning in the three minutes you weren’t watching the skillet and came back with burnt bottoms.

4.) Your ingredients decided to segregate from one another. Look closely and you may see a “Do not mix well with others” sign.

5.) Your spatula acted more like a diving board and propelled your omelet straight to the floor. It was a beautiful triple axle with a double tuck and one heck of a landing, but not the result you were probably looking for.

So let’s remedy this situation and create the perfect omelet.

Step 1-Beat Those Eggs

Grab a couple of eggs and beat them lightly. Pour them into a quart size Ziploc bag.

Step 2-Add Your Favorite Ingredients

Pick the best ingredients from your favorite omelet recipes and toss them into the Ziploc. Cheese, onions, peppers, bacon and sausage bits, and mushrooms are all good, but use whatever you’d like. There’s no need to mix, just toss them in the bag.

Step 3-A Rolling Boil

Get out a pot, fill it with water, and get the water boiling. A rolling, turbulent boil is what you want.

Step 4-Take the Plunge

Now, place the Ziploc in the water for about 15 minutes. The boiling water will mix the ingredients and cook the contents. When the omelet looks about how you’d like it, remove the bag from the water and pour the contents onto a plate. Watch it slide right out of the bag. Voila! It’s the perfect omelet.

The above method may not be the best under all circumstances given concerns in recent months over the microwaving and cooking of foods in plastic. However, it works great in circumstances such as camping or when you need to create multiple omelets fast.

Simply get all the bags ready at once and put them in the boiling water at the same time. The bags will want to lay flat on the water so to keep them upright, try laying a flat stick across the pot and clothespin each Ziploc to the stick. It works great and you’ll never have to worry again about creating the perfect omelet from your favorite omelet recipes!

Derek Blandford may be the world’s laziest person when it comes to food preparation. If you’re like him and just want great recipes (some are the most guarded recipes in the world) and incredibly quick and easy cooking tips, visit: www.businessangler.com/omelet-recipes.html

Article Source: http://EzineArticles.com/?expert=Derek_Blandford

Use the Blender : A Quick Cooking Tip

2008-04-07T13:34:00.000-07:00

By O Quinn

Yes you can use your blender for more than just making a smoothie.

You probably already have one. Did you get one as a wedding present, house warming gift, or just got yourself on in a fit of culinary madness? Maybe you inherited a family member’s just in hope of someday making that dreamed of smoothie. It might even be sitting on your counter or under it gathering dust.

Wherever it is dig it out! That trusty dusty old blender can help you get out of the kitchen in a hurry.

As a time saving device a blender is one of the tops. Just read some of these ideas to find out how.

1. You can chop vegetables that you may need chopped fine in the blender. Do small amounts and blend with short bursts until you reach the desired texture. Such as carrots and cabbage for coleslaw.

2.Make bread crumbs from your blender. Use your fresher breads for fresh crumbs. Your day old bread for dryer courser crumbs. Make cracker crumbs and even cookie crumbs for your desserts and pie crusts.

3.Your blender can even be used to make cakes, cookies, muffins and pies. Blend things like your butter and eggs together and then remove from the blender to stir in your flours and dry goods.

4.You can also grate cheese in your blender. Use small 1 to 2 inch cubes and grate away. Of course it won’t look like the cheese you buy in the nice little packages in the grocery store but if you’re shredding for things like a quiche or casserole topping it’s going to melt down so who cares!

Some tips to keep in mind.

Mashed potatoes and egg whites don’t do well in the blender. Egg whites will never nice and stiff and your cooked potatoes will turn into soup instead of nice and fluffy.

Stop your blender occasionally and mix things together with a rubber spatula.

After you’re done and have emptied the container of your foods, run the blender a few seconds with some hot soapy water to make sure all the food particles have been removed before sending it through your dishwasher or hand washing it.

Happy Quick Cooking!

O Quinn is a food enthusiast who likes to feed her family delicious as gourmet as possible meals without spending a lot of time in the kitchen. Visit her at Quick and Easy Cooking

Article Source: http://EzineArticles.com/?expert=O_Quinn

A Pot of Rose Hip Tea

2008-04-07T13:33:00.002-07:00

By : Bonita Anderson

Winter is knocking at the door and the cold and flu season is right behind him. I do my best to keep the latter two outside with old man winter. They are not the type of guest I want in my home. There are things one can do to help stay well this time of year. Keeping your immune system in tip top shape is one.

As a child I loved exploring the hundred acre woods around my grandparents estate. In the early summer the air was filled with the fragrance of wild roses. They grew everywhere and were found in every shade of light pink to a vibrant fuschia. The yellow centers reminded me of smiley faces. I would always pick a bouquet for my great grandmother. She spoke very little English and I did not quite understand her when she spoke Finnish. She, however, seemed pleased every time I brought the roses to her.

In the late fall I recall picking the red pods on the roses that were no longer blooming. I would chew on them. One time my great grandmother caught me in the act of chewing rose hips and promptly handed me a pail. I knew that whenever I was given a pail I was to pick something. She said in Finnish the same thing she always said when I would bring her roses. I figured that she wanted me to gather the rose hips and I was right.

She wanted the rose hips for tea. She kept a tea kettle of water simmering on the wood stove. The rose hips were put in the kettle and allowed to steep all night. Every morning we were treated to a cup of rose hip tea sweetened with a bit of honey. I would sip the tea with my elders and feel pretty special because I was the one who gathered the rose hips.

Thinking back on my childhood I had very few, if any, colds in the winter. Rose hips are a good source of vitamin C which is good for the immune system. I make the rose hip tea today much as it was made in those days. I make it in a crockpot. At night I fill the pot with water, add a few handfuls of rose hips, turn the pot on high and leave it alone until morning. A cup of rose hip tea and a bit of honey in the morning or anytime is a refreshing change of pace from the ordinary, and also good for you.

Find tea pots at www.pothaven.com

Article Source: http://EzineArticles.com/?expert=Bonita_Anderson

A Perfect Cake

2008-04-07T13:33:00.001-07:00

By : Lorna Carroll

How often have you obtained what you considered a perfect cake? Isn't it often true that one day you will have baked a cake to perfection and the next just a passable cake that your family eats but does not devour with enthusiasm? One layer may be thin, the other thick or humped in the middle or burned on the edges, or again a loaf may have fallen in the center, the icing has hardened before you could spread it or even worse there was insufficient to cover the cake. These are the results that discourage most beginners, but all can be avoided by starting in the right way.

Cake when properly made of good wholesome materials is a nourishing and excellent food. While some prefer a light, fluffy cake and others a moist cake, everyone will agree that to be good a cake must be evenly baked, the crust thin and without cracks and an even brown, the texture fine and even-grained without being close and above all the flavour sweet and delicate.

To always have a perfect result without worry and effort is within every ones reach if certain simple rules are followed.

1. Plan so all materials and utensils are at hand when wanted.

2. Choose only the best materials. The best is most economical in the end.

3. Follow directions exactly as given.

4. Be systematic and accurate in all measurements so that results will never vary.

5. Use level measures for all materials.

6. If inexperienced choose a plain cup cake without frosting for your first attempt.

7. Remember that the baking of a cake is as important as the mixing and an oven thermometer is a good investment.

8. Layer cake tins and loaf cake tins come in various sizes, so note how much each recipe makes before deciding on tin to use.

9. All cakes should be baked in the center of the middle shelf__where the heat is uniform. Layer and small cakes should bake quickly in a hot oven and loaf cakes should bake more slowly in a moderate oven.

STANDARD BUTTER CAKE

1/3 cup butter, 1 cup milk, 1 cup sugar, 2 cups flour,

2 eggs, 3 teaspoons baking powder, 1 teaspoon vanilla extract,

1/4 teaspoon salt.

Cream butter thoroughly; add sugar a little at a time, beating well; add yolks of eggs and vanilla; beat well and add the milk a little at a time alternately with the dry ingredients which have been sifted together; mix well but do not beat. Mix in beaten egg whites. Bake in greased and slightly floured loaf tin in moderate oven 350 F. about forty-five minutes or bake in layer tins or cup cake tins in moderate oven at 375 F. about twenty minutes.

Makes one loaf 8 inches x 4 inches x 3 inches or three eight-inch layers, or sixteen cup cakes.

If you would like some more free recipe ideas please visit us at: www.danceshoes-links.com/index.asp?function=DISPLAYCAT&catid=20

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The Humble Onion : A Guide for Creative Cooks

2008-04-07T13:30:00.000-07:00

By : Shawn Scott

A good cook knows what ingredients to combine into a delicious meal. This short article in the "Ingredients" series focuses on the humble and ubiquitous onion. Virtually every cuisine uses the onion or onion variant as a basic flavoring. In fact, Julia Child once said, "It is hard to imagine a civilization without onions."

Here we'll take a look at what kinds of onions there are, their different tastes and qualities, and the different uses to which onions can be put. When you're done reading you'll feel a lot more confident going to the market and selecting onions, cooking with onions and creating recipes with onions as an ingredient.

What's an onion?

The Latin name for onion is "Allium cepa." It's related to other edible Allium species: leeks (Allium ampeloprasum or porrum); shallots (Allium ascalonicum); garlic (Allium sativum); and, chives (Allium schoenoprasum), among others. You may immediately recognize some common characteristics: they all have bulbs, are layered, and taste quite strongly. If you're a gardener, you know that they grow tall and thin, that there is one flower to a stalk, and that they reproduce by budding off the bulb.

When you go to the market you may notice that there are several types of onion available. In North America the most common are the yellow onion, the white onion, and the red onion. You may also find small white pearl onions or Walla Walla sweet onions. Because onions are a foundation spice in many areas of the world, people have cultivated sub-species of the common garden onion, often named for where they come from. These different species have different flavors and uses and we'll cover those below.

You can find an excellent resource on the history of onions in general and sweet onions in particular at Peggy Trowbridge's About.com site, "Sweet Onion History." The history of the onion is fascinating, but not the subject of this article. Here we're more concerned with choosing, storing and cooking with onions.

How to pick and store an onion

Onions should be firm and solid, heavy to the hand. There should be no soft or mushy parts. The "parchment" layer of thin skin should cover the whole onion, but not descend through more than one or two thin layers towards the heart. It's said that the perfect onion has 13 rings, but of course you can't count them in the grocery store.

Onions keep for a very long time if they are stored in cool, dark, dry places. If they are stored wet, however, they are prone to become moldy. Don't buy onions that have mold on them (the mold can be dry and powdery, or, if the onion is very wet, it can be smeary like algae. If you find mold on an onion you store at home, quickly remove it from other onions and check them for mold. If it's a small spot of mold you can cut it away, but if there is a large area of mold or if the onion is soft you should dispose of it in the compost heap or the garbage. When onions begin to sprout they are still edible, but they lose some of their flavor. When the sprouts grow large they suck moisture from the bulb and the onion changes texture and taste for the worse. The drier you keep them, the less likely they will sprout.

Onions labeled "Sweet" do not store as well as other onions, and are usually only available seasonally. They are mild and, as their name suggests, taste sweeter than more common onions. Use these soon after you buy them.

Onions come in sizes from small to large. I recommend that you consider how much onion you will actually use at a time. If you need small amounts of onion to flavor dishes, buy smaller onions. If you're making sauce and need a lot of onion, go big. Just remember that cut and peeled onions are difficult to store properly. They can dry out, get mouldy and, if not kept in air-tight containers, make your whole refrigerator and/or kitchen smell like onion. An onion is considered "super-colossal" if it is 4.5" in diameter or larger.

Raw onions

The best onions for eating raw are Sweet Onions. Varieties of Sweet Onion are usually only available April-August, depending on the region you live in.

Raw onions are primarily used as flavoring and to add crunchy texture to cold or hot foods. They can be chopped for salads, sliced for sandwiches, and pureed for dressings or sauces. They can also be eaten plain: Russians love to eat raw white onion with their black rye bread; a favorite combination is to take a shot of good vodka, bite into an onion, and follow it with a piece of the bread. (Repeat as necessary.) Onions can also be marinated and pickled in a variety of ways.

When using raw onions, it is particularly important to pay attention to the flavor and strength of the particular onion you are using. Peeling them under running water can help to cut the fumes, but the best method I've found for very sensitive people is to wear a pair of swimming goggles. Really; I'm not kidding.

How strong is your onion?

Though you might buy the same brand of onion from the market again and again, one time the flavor will be strong and the fumes so powerful they burn your eyes, and another time they will be mild and almost fume-free. Onion strength within the same species vary depending upon the time of year they are grown, the conditions under which they are grown, their age at the time of harvesting, how long they have been stored, the quality of the soil, and the amount of water they recieve. It's important to remember this when you are cooking and to taste the particular onions you have chosen for your meal. "A cup of chopped onion" is simply a bulk measurement and doesn't tell you anything about flavor. If your onions are very strong, use fewer. If they are weak and mild, you can use more. Except when you are baking, regard recipes as guidelines to use in your cooking: amounts and proportions are rarely absolute.

Different kinds of onions

Yellow Onions comprise about 70 percent of the onions available in supermarkets. They are easier to grow than red or white onions, have tougher skin and are not prone to showing the green streaks (from late harvest rains) or the sunburn that white onions can suffer. Yellow Onions can be strong or mild depending on the factors discussed above.

White onions grow very large and are more tender than Yellow Onions. Like yellow onions, they vary a great deal in strength, pungency and fume emission. They are very popular for Mexican and Latin American cooking as they tend to be tangier and more crisp tasting than Yellow Onions. They are very susceptible to mold, but store for a long time if kept very dry.

Red Onions grow to a smaller size than Yellow Onions. They are also often milder and sweeter, with a distinctive taste and texture. One variety of red onion is the Bermuda, which usually shows up in supermarkets in the spring.

Yellow Granax (sweet onions, called Vidalia when grown around Vidalia, Georgia and called Maui Onion when grown on that island in Hawaii). The Cippolini is an Italian sweet onion. Other varieties include Sweet Imperial, Carzalia Sweet, Oso, Arizona, and the strangely named Texas 1015Y. Remember these are hard to store.

Walla Walla Onion (called Walla Walla Sweets when grown around Walla Walla, Washington). This onion originated in Corsica and was brought to Washington by immigrants.

Pearl Onions (also called Boiling Onions) are small white onions under 2" in diameter. They are difficult to peel, but they are a lovely addition to soups and stews, and they are a joy to pickle. They are rarely eaten raw.

Dried Onions and Preserved Fried Onions

Dried onions are never as good as fresh. Use dried minced onion as a substitute for fresh only when absolutely necessary. Personally, I stay away from onion powder entirely.

Preserved fried (crispy) onions are often used to garnish finished dishes and can be purchased in many Asian food markets.

Cooking With Onions

Onions should always be cooked at medium or lower heat because they change their taste and become bitter if cooked too hot. Onions can be cooked into six different forms:

1) Transparent:

If you cook an onion for a medium- to long-period of time over a low heat they will turn soft and transparent. The longer you cook them at this temperature, the softer and less visible they will become. Sauteing onions to transparency is the method often used for introducing them into sauces and stews. Many sauces begin with the instruction to "melt" your onions into some sort of oil, often combined with garlic and tomatoes. When you put raw onions into liquid (like soups and stews) and boil them, you also achieve the state of transparency. In the first case you suffuse the oil with the onion taste. In the second, the onion taste diffuses through the boiling or simmering liquid.

2) Browned:

The taste of browning onions is indeed delectable and can be smelled throughout the house (and even sometimes out onto the street), especially when combined with garlic. Browned onions are sauted over a medium heat just to the point of achieving a golden brown color around the edges. If you overcook the onions and burn them, the smooth, mellow flavor will be replaced by a sharp, bitter, burnt taste, so it is very important to keep a close watch on onions if you are cooking them over a medium heat. Never cook them higher than medium. Browned onions are also used as the basis for sauces or stews, but they impart a very different flavor than transparent onions. The best description I can give is that they have a "toasted" flavor. The flavor suffuses the oil medium in which they are browned and thus anything cooked in that oil will also taste of browned onions.

3) Fried:

If you dip onions in a batter and then drop them hot oil they will fry quickly. Properly fried onions have a crispy batter and reach a soft transparent or semi-transparent state. They must never burn on the outside. You can fry cut up onions (as in Onion Rings) or the whole onion (a popular dish in many steak houses). Fried onions are usually served as garnishes or side dishes.

4) Baked or roasted:

Onions can be put in an oven and baked, either on their own with some sort of sauce (balsamic vinegar and garlic, for example), or as a part of a roasted dish (pot roast, tandoori, roast beef, etc.). Roasted onions may toast lightly on the outside and be soft in the middle, or they may become completely soft and transparent. The end state depends on the amount of moisture in which the dish is cooked.

5) Grilled:

Onions grill very well, but since they burn quickly at high temperatures it's best to add them late to the barbecue grill or skewer. Watch grilled onions carefully to ensure that they brown but do not burn. Grilled onions usually do not cook long enough to be soft in the middle, so they are often toasted and soft on the outer layers, and retain some crunch and bite on the inside. This makes them a particularly lively and tasty accompaniment to strongly flavored dishes like shishkebob.

6) Pickled or marinated:

The most commonly pickled onions are boilers, but large onions can also be pickled if they are cut up. The best pickled onions retain freshness and crunch while merging their flavors with strong pickling spices. Most pickled onions are lightly boiled (less than three minutes) before being put in the preserving liquid. This liquid combines vinegar with other pickling spices. If you arepickling for storage make sure to follow safe canning rules. Unlike most of the recipes I discuss, pickling is a delicate procedure and proportions of preserving liquid need to be measure carefully. For a great guide see Clemson Universities "Pickle Basics."

Marinated onion dishes should be used within a week. Often the same spices are used for marination as for pickling, but the proportions and procedure are not so important since the pickled will not be canned and stored.

Summary

Most good cooks have onions on hand since they use them in many dishes and storage onions (non-sweet) keep for long periods of time. Learn to distinguish varieties of onion by tasting them and using them in your cooking experiments. A properly-used onion can ring flavor and taste out of scant ingredients. If you don't feel like cooking, you can simply contemplate the onion. It inspires deep thoughts, or at least it did in Carl Sandburg, the famous American poet. Sandburg wrote: "Life is like an onion: you peel it off one layer at a time, and sometimes you weep."

In addition to being a scholar, Shawn Scott, Ph.D., is a culinary enthusiast and has worked as a professional caterer and chef. Now retired from teaching, Scott has decided to share the collected wit and wisdom of almost forty years of cooking and food lore. You can read more about Scott's ideas on innovation and improvisation in the kitchen at "Recipe-Free Cooking": http://recipefreecooking.blogspot.com/

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A Flurry of Feathers

2008-04-07T13:29:00.002-07:00

By : Bonita Anderson

If you trespass on land that you do not own, chances are you will get asked to leave. I own my land but I share it with the wildlife that has always occupied it. We tend to co-exist quite well. Every once in awhile I find myself in a comprising situation with one of those wild occupants.

One time I was perusing the woods looking for the wild plum bushes. I was minding my own business when something started squawking and making a heck of a racket. I paid no attention and kept on with my trek to the plum bushes. Suddenly something attacked me. All I could see was a bunch of feathers that made a lot of noise. Immediately I turned and started running. I stopped after about 20-feet and looked back. Apparently I had strayed too close to a mother grouse and her nest. She was trying to lead me away from her nest by faking a broken wing. I laughed and left that area of the woods..

Grouse season in Minnesota starts in September and we usually end up with enough for a few meals. Grouse is much like chicken only with a better flavor all its own. I prefer it to turkey at Thanksgiving. There are many ways to cook grouse. Some people fry it while others roast it. My preferred way is to cook it with wine.

First the grouse is de-boned. The breast pieces are dredged in flour seasoned with salt and pepper. I brown them well in a cast iron dutch oven or frying pan, any heavy pot will do. After browning I remove them from the pot. I chop onion very fine along with celery an add them to the drippings left in the pot where the grouse was browned. When they have cooked for a few minutes I pour wine into the pot and scrape the bottom to loosen any crispy bits. I let that simmer for about 5-minutes. Next I open a quart of my chicken stock and add it to the pot. Last of all I put the grouse in the mixture and add whole mushrooms. Put the cover on the pot and place it in the oven at 325-degrees for about 2-hours depending on how large your pot is.

I serve this with riced potatoes, wild rice dressing, fresh made cranberry sauce, home made bread and scalloped corn. Glazed harvard beets and purple cabbage slaw along with pickles and home made relish makes a festive table. End the meal with squash pie and you have a winner.

Find cast iron pots at www.pothaven.com

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A Deep Frying Guide to Turkey

2008-04-07T13:29:00.001-07:00

By : John Gibb

Deep frying has been producing tasty food for many years, but one of the new fads to come about with deep frying is cooking a whole turkey this way. Many people are foregoing the oven method at Thanksgiving and going with the deep frying method – and it is producing amazingly delicious results.

Obviously, since whole turkeys are so large, you can’t cook one in a regular home deep fryer; you need a special turkey fryer to do the job. There are several good turkey fryers on the market today, and most of them have features that make them safe for deep frying such a large food item. Despite the safety features, however, the fact that you need to use a lot of oil and you are deep frying such a heavy food item still makes it a little more dangerous than deep frying smaller food items in a smaller home deep fryer, so following directions to the letter is a definite necessity. And, you should only use the turkey fryer outside. An advantage to deep frying a turkey rather than cooking it in the oven is the length of cooking time; a twelve pound turkey takes only about forty-five minutes to an hour to deep fry, as opposed to about 20 minutes per pound if it is baked in the oven.

First of all, for safety’s sake, you need to purchase a fryer specifically for deep frying turkeys. Many people each year try to rig up their own homemade deep fryers for cooking their turkeys, often with disastrous results. Turkey fryers can cost anywhere from $75 to over $200 dollars, but it is worth it to spend the money if you want safety and a deep fried turkey that turns out right every time.

Turkey fryers can come in a few different varieties. There are those that are electric, and those that run on gas – usually propane. What type you use really depends on personal preference. A lot of people swear by the gas fryers for maximum flavor, but other people think that there really is no difference. As long as you buy a good quality turkey fryer and follow all of the directions, you are most likely going to get a delicious finished product.

Experienced cooks will tell you that one of the secrets to getting a good deep fried turkey is what you put on it before it goes into the fryer. Do some research and you will find a myriad of recipes for turkey rubs, and once again, which one you choose is a matter of personal preference. The bottom line is, though, that if you put a good rub on your turkey before you deep fry it, you’re going to get a finished product with better flavor.

John Gibb is the owner of deep fat fryer sources

For more information on deep fat fryers check out http://www.deepfat-frying-guides.info

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A Bushel a Day

2008-04-07T13:28:00.002-07:00

By : Bonita Anderson

Growing a vegetable garden has been a part of my life as far back as I can remember. It was an essential part of survival for my ancestors. How well we ate during the winter months depended on how much the garden produced. Root vegetables were generally stored in the root cellar. Years ago every family had one. The vegetables that did not keep well were processed in glass jars. Tomatoes fit that category.

The year was 1976, I had spent much of the winter planning what I would plant in my garden. Some things I started from seed in the house. Tomatoes were a priority as I used them frequently. I would start more plants from seed than I was going to need as quite a few would die before it was time to put them in the garden. I usually liked to plant 2-dozen plants, so I started 50 from seed. I expected at least half would not make it to the garden so I could be assured of 24 tomato plants.

Six weeks went by and I had only lost 5 plants, but I was certain a lot more would die off. No such luck. I had 45 healthy, strong tomato plants. I managed to give some away so I only planted 36. For reasons unknown the garden did exceptionally well that year, especially the tomatoes. I canned plain tomatoes, stewed tomatoes, salsa, ketchup, spaghetti sauce, and tomato juice. I even made tomato jam for myself. There was no end to those tomatoes. For many weeks I picked almost a bushel a day. I was running out of things to do with tomatoes so I decided to try tomato soup. This how I make it.

I cut up about 15-quarts of tomatoes, skin and all, a whole stalk of celery, 8 onions, a handful of parsley and a few bay leaves. I put all of those ingredients into a large enamel pot and cook it until the celery is tender. I stir it occasionally so it will not burn. When cooked I run it through a sieve or potato ricer. I then measure to see how many quarts I have. There should be 7-8-quarts. I add 3-tablespoons salt, 8-tablespoons sugar and 2-teaspoons pepper. Bring to a boil. For each quart of soup I measured, I use 2-tablespoons butter and 2-tablespoons flour for a paste. Thin it out with a little soup and add that to the pot. Bring the soup back to a boil, stirring so it does not burn. Then put it through a sieve again to remove any lumps. I pour it into my jars and process in a water bath for 15-minutes.

This soup has the store bought stuff beat by a mile. I ended up with 28-quarts that year and it did not last through the winter. It is now one of the first things I make with tomatoes.

Find more food tips at http://www.pothaven.com

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Smart Shopping : 25 Ways to Slash Your Grocery Bills

2008-04-07T13:28:00.001-07:00

By : Harriet Hodgson

No doubt about it, convenience foods save you time. But - and it's a big but - convenience foods don't save you money. If you rely on frozen dinners, helper foods, kits and take-out you are spending too much money on food. These tips will help you lower your bills and eat healthy, flavorful meals.

1. Plan meals by the week.

2. Make a grocery list, grouping foods by category. (Meat, dairy, produce, etc.)

3. Only buy what is on your list. Don't succumb to impulse buying or kids' demands for products hyped on TV.

4. Shop at stores that have the most specials.

5. Use coupons for healthy foods only. Don't buy a product just because you have a coupon.

6. Roll your cart past "helper," "partner," "bakes" and "kits." These products are over-priced, over-salted, and you can't even pronounce some of the ingredients.

7. Mix up your own rubs. They take only minutes to make and you can customize them to your tastes.

8. Buy store and less-known brands, often made by top manufacturers.

9. Buy lean hamburger. It is better for you and there is less waste.

9. Drink water instead of pricey soda pop, which is often loaded with sugar and erodes your teeth.

10. Make your own salad dressing. You'll save a bundle!

11. Make your own granola. Lots of recipes are posted on the Internet and kids will enjoy helping you.

12. Eat boxed hot cereal, not the kind in packets.

13. Buy day-old bread and coffee cake. The bread is perfect for French toast and grilled sandwiches. Stale coffee cake makes some of the best bread pudding you will ever taste.

14. Stores put pricey foods - the foods they want to push - at eye level. Bend down and look on the bottom shelves for bargains.

15. Learn how to cut up a whole chicken.

16. Eat seasonal fruits and vegetables.

17. Buy staples in bulk.

18. Make your own pudding. You will get twice as much for your money.

19. Buy a refrigerated or prepared crust and make your favorite pizza.

20. Use meat for flavor, as in stir-fry, instead of making it the feature of the meal.

21. Maximize leftovers. Make cream sauce for a little left over spinach. Use leftover vegetables in soup.

22. Put leftovers in sturdy plastic zipper bags to prevent freezer burn and waste. Label and date the bags.

23. Turn old bread into new, delicious croutons. Cut the bread into cubes, drizzle it with olive oil, sprinkle with garlic powder, oregano and basil. Bake in a 350 degree oven until crispy.

24. Make your own baking mix and store in a tightly covered jar. (Recipes are posted on the Internet.)

25. Involve kids and grandkids. The involved kids of today will turn into smart shoppers tomorrow.

Copyright 2006 by Harriet Hodgson

http://www.harriethodgson.com
http://www.healthwriter.blogspot.com

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists and the Assocition for Death Education and Counseling. Before she became a health writer she was a food writer for the former "Rochester Magazine" in her hometown of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com A five-star review of the book is posted on Amazon. You will find another review on the American Hospice Foundation website under the "School Corner' heading.

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20 Tips For Great Indian Curries Plus One Tip You Wont Find In Any Recipe Books To Guarantee Success

2008-04-07T13:26:00.002-07:00

By : Robert Daniel

• Curry Tip 1: Use more onions than the recipe recommends.

• Curry Tip 2: Slice those onions thin and nearly CARAMELISE them. This brings out the sweetness and flavour of the onions, which then infuses into the curry. Place them into HOT OIL when you begin.

• Curry Tip 3: Use more fresh garlic and ginger than the recipe recommends.

• Curry Tip 4: Whenever possible buy the spice seeds and toast them gently before either grinding in a coffee grinder or pounding with a mortar and pestle.

• Curry Tip 5: This is the second most important tip of the lot, and I don’t ever see it in recipe books. With all curries, add a handful of dark brown sugar to the spices as you add them to the caramelised onions, garlic and ginger. Add at least half that amount of salt.

• Curry Tip 6: Be patient as you slowly cook the spices together with the onion, garlic, ginger mix. In books they recommend cooking for a few minutes. I often take 20 – 30 minutes, stirring the mixture regularly and adding moisture when it begins to get dry. A little water is fine, or use one of the base ingredient you’re going to use for the ‘sauce’ component of the curry. A little tomato past, tomato juice, some yoghurt maybe or coconut cream.

• Curry Tip 7: The spices. If you cant get whole spices, or prefer using already ground spices, make sure they are as fresh as possible. I have been in homes where curries are cooked perhaps every five years, and the spices have been in the cupboard perhaps twice that long. A few months at most, then change them.

• Curry Tip 8: Use the best cuts of meat, freshest vegetables you can find. Curry is not a meal to be made from leftovers. The spices you are using are both expensive, exotic and some are valued more than gold. The flavours and aromas they impart are thousands of years old, and do things to food that no other method of cooking can. Use the finest ingredients, and you will be rewarded with the finest curries, AND the kudos that goes with them.

• Curry Tip 9: I have tried all kinds of yoghurts and coconut products in curry. By far the most effective is Greek yoghurt. It has a richness and smooth texture that transforms a good curry into a great curry. And, I NEVER use coconut milk. Instead I use coconut cream only, and then only if it’s made by Trident. I’ve tried the rest, they don’t work nearly as well, INCLUDING, strangely, fresh coconut milk straight from the coconut. I don’t know why.

• Curry Tip 10: Don’t be afraid to try unusual blends to find a unique flavour. One favourite of ours is a curry called Chicken Midas you wont find anywhere else in the world, because I made it up in our kitchen. As a teaser I use tinned mandarins, coconut cream and a small amount of sour cream in the preparation of this gorgeous curry, and with the right spices the flavours just melt together. Would you like a copy?

• Curry Tip 11: Cook the curry slowly. The temptation once it’s bubbling is to get it to the table as quick as possible. After all, you’ve been drooling for hours and the guests are tearing the furniture apart, but it’s worth the wait. Ideally curry should be cooked at least 24 hours before you intend serving it, but I defy you to try that and still have any left 24 hours later. It cant be done. So, maybe make a bigger batch, eat your fill and STILL have enough for the mates coming around tomorrow night. Truth is, the curry will be better on the third day, but that’s just silly.

• Curry Tip 12: At the end, just when you’ve had that final taste and it just cant get any better, add a sprinkling of garam masala (bought is fine, but I prefer to make my own) and a generous helping of freshly chopped coriander. Cook it for a further five minutes.

• Curry Tip 13: Beef and lamb dishes should be tender, fall apart in the mouth without getting ‘mushy. If you make a mushy curry, give it to the dog, learn the lesson and start again.

• Curry Tip 14: Use only Basmati rice with Indian curry. I know I know, some people prefer sticky rice, and I admit that I sometimes make that instead when I’ve forgotten to stock up (and enjoy it immensely), but a great Indian curry deserves a great Indian rice. And Basmati is the one.

• Curry Tip 15: DON’T STUFF UP THE RICE! Rice, made perfect, every time, with a few twists along the way, will round off a great curry and enhance the flavour and enjoyment. Two cups rice, add to four cups cold water, bring to boil with lid on, fork through, boil for another minute with lid closed, turn heat off and leave for 15 minutes. Perfect!

• Curry Tip 16: Have lemons and limes in the fruit bowl at all times. A juice of half each lemon and lime can add an exquisite taste to some curries. Experiment gently, and be prepared for some delicious results.

• Curry Tip 17: Experiment with and use different chilli’s. If you cook curries you will already have your own stories about chilli’s and their effects on fingers, eyes, naturally the mouth, internal organs and often parts of the body that were never intended to come into contact with such volatile substances. Be careful of chilli’s. More isn’t always better.

• Curry Tip 18: Once you have created a new curry, and not just you but EVERYONE you’ve tried it on has just loved it, send it to me. Share freely and more will come back to you. In fact, I’ll do you a deal. Send me your very best recipes and I will include them in a book, with your name, and share all new recipes I feel are worthy for as long as you’d like to see them arriving in your e-mail. Once a month.

• Curry Tip 19: A teaspoon of tomato paste at some stage of the cooking will enhance most curries. Again, use the best quality you can find.

• Curry Tip 20: Use either vegetable, sunflower or olive oil for cooking the onions. I don’t use Ghee as I find it too fatty and I don’t have a problem using olive oil, though many people say it taints the curry. I’ve never found this to be true, but it’s a matter of personal preference. Try it. I’ve cooked the onions in just water too, and that worked just as well.

Leave just one of these tips out and your favourite curry wont taste the same.

But I need to give you the 21st tip, and the one that makes all the difference. It is also the most controversial, and the one that the un-enlightened few will cry ’What is he going on about now’?’ When I do this, the curry works perfectly every time. When I don’t, it still tastes great but there is something missing.

Thinking about it now, it has something to do with why most of us remember home cooking with such fondness.

So here it is:

• Curry Tip 21: Your Indian curry MUST KNOW it’s an Indian curry.

I told you.

Before you push the 'Back' button, remember the other 20 invaluable tips in this article and know they will make all the difference. This tip, however, will ensure you’re treated like a curry guru for the rest of your life.

I am not a religious person, but I recognise that all things have an energy of their own, that broken down they could even be said to have a life force of their own. However weird this sounds, stay with me here.

The best way to describe what I do when I’m making any curry is this. Imagine you’re sending energy from your heart into the meal you’re cooking. Open it out, and pour it in. Try this with an orange that wont peel easily, a piece of fruit that tastes a bit sour, and see the difference.

It works with all things. It doesn’t matter whether you believe it or not. Try it, because there is nothing to lose. Practice.

I have witnessed many extraordinary things in our world, too many to go into here and none I’m willing to divulge in an article about curry. I know, from witnessing these events myself, that there is more going on than we’re willing to accept as ‘normal’.

The reason home cooking tasted so much better perhaps, even though you have the exact recipes your mum and grandmother had, is because they poured all their love into the meals they made.

Maybe we don’t have time to do this anymore, with microwaves, fast food and packet mixes. I wonder if our kids when they’re grown will say ‘Remember Mums cooking, and Dad’s when he made those curries? They were the best meals I ever had!”

I hope so. One thing I know for certain though, you take these tips onboard and those average curries will evolve into what you once imagined they would be.

Don’t forget to send me the ones that really work for you, and I’ll add them to our database. Come up with a catchy name if you like, but be sure to add your name IF you were the one who created it.

Rob Daniel is a children's author, creative writing, memory and self-esteem teacher. He lives in beautiful Albany on the south west corner of Western Australia, has a passion for mangos, the Greek Islands and bringing the best out of young people. He has been booked to go on a creative writing tour of primary schools around the south-west in September, and is very excited about the adventures he's about to have!

Rob creates 'turn the page' children's e-books with illustrators from around the world. You can check out and buy these books instantly from http://www.chocmint.com You'll also find an opportunity to join the chocmint adventure yourself, if you have a passion for writing and illustrating for children.

LATEST book published 'A Tail's Tale', illustrated by UK artist Elizabeth Stringer. Part proceeds from these books go towards sponsoring children at the Bear-Care orphanage in Kitgum, Uganda run by the extraordinary Murray Kidd.

Rob has also opened, cooked in and run two Indian restaurants which were hugely popular and believes, if it works, share it.

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Grocery Shopping : 10 Tips on How to Save Money on Buying Groceries

2008-04-07T13:26:00.001-07:00

By : Sylita Thomas

Less Money and Enjoy More! Save Money on Groceries

Saving Money is one hard task. There are lots of things to be considered, primarily on how to budget your cash on hand that would somehow, if not manage to have excess left money, be exact of what it should be used for. Budgeting is really a pain in the neck. Allocation of electric bills, water bills, phone bills, etc. is just few of the many things being considered on how to utilize your cash wisely. Food is no exception. Being the most important of all house responsibility, we prioritize on how to budget our money, reducing the money spent without sacrificing the food allocation. We mainly buy necessities in groceries. It would be of help if you list down goods you have to buy together with their prices (if possible) so as to ensure yourself that the budget allotted for food is exact or there is a shortage. If so, you could trim down your list or think of a better replacement. To furthermore avoid shopping shortages, here are some tips.

• List goods that should always be found in the kitchen. Examples of which are coffee, milk, sugar, soy sauce, vinegar, salt, onion, garlic. These goods are necessary, so they are always being bought.

• Plan your weekly meals ahead of time. This would avoid you overspending on goods invaluable or missing some ingredients that are needed. This would not just clear your worries but it would also save your time.

• Don’t buy branded goods; instead choose a product that has the same quality of those expensive goods. You’ll get the same benefit without spending more.

• Buy goods that have dual purpose. A good example of which is mayonnaise. You can use it as a sandwich spread or make macaroni salad instead. In a way, you could enjoy eating both without spending too much.

• Buy less expensive cuts of meat. List recipes that the cuts won’t matter. At least, you won’t be sacrificing the taste of the food and at the same time you’ll have the chance to buy a larger quantity.

• Pay in cash. You might be tempted to buy unnecessary goods. This would avoid you from going over your card limit.

• Try to be inventive and creative at the same time. Leftovers could be precooked in a way that it would look appealing again to your appetite.

• Bring some snacks whenever you travel. This could be a good reliever for your hunger along the way and chances of being tempted to stop in a mini store; if not be impossible, at least be lessen.

• Keep a list of prices of goods you always buy. At least, with those products you’re sure of how much you’ll be spending and you could do just a small amount on goods you wish to buy.

• Shop only once or twice a month. In that way, less time will be spent on going to a grocery store and at the same time, chances of overspending will be minimized.

Visit http://www.zerolines.com as well to learn how to order grocery delivery online.

About Sylita Thomas and Free Recipes Download: Sylita Thomas is a professional athlete and writer, focusing mainly on health and nutrition ebooks. She is also the author of the Athlete Recipes, available to subscribers at http://www.athleterecipes.com Everyone is welcome to join her newsletter where she offers more free recipes.

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10 Things You Didn't Know about Barbecue

2008-04-07T13:25:00.000-07:00

By : Moriah Shemer

Every spring, North Americans gear up their grill, stock up on the meat and prepare for many mouth-watering barbecues. But how much do we really know about the art of barbecuing? From the familiar pastime’s origins to surprising tips and tactics, this list will provide you with all the information you need to wow your friends at the next neighbourhood barbecue!

1) Barbecues originated in pig-pickin’s, feasts that were common in the Southern United States prior to the Civil War. Whole pigs were cooked and eaten by the crowd.

2) “Smoking” was used as far as 6000 years ago in order to make meats safe to eat and store. The meat was exposed to smoke and low heat in order to prevent bacteria and enzymes from growing.

3) In Australia, a barbecue is commonly referred to as a barbie. The famous statement “I’ll slip an extra shrimp on the barbie for you,” which appeared in Australian tourism advertisements, is often used to refer to the country.

4) What most North Americans partake in today isn’t actually barbecuing. Barbecuing is cooking at temperatures around the boiling point of water (180-220*F) for a longer time period, in order to make the meat tender while preserving its natural juices. Today, the method most commonly used is in fact broiling: cooking at 475-700*F in much less time.

5) According to the Barbecue Industry Association, half of all marshmallows eaten in the U.S. have been toasted over a grill.

6) For an easy way to check how much propane you have left, bring your bathroom scale outside and weigh the gas tank.

7) The origin of the word barbecue is unclear. Some believe it came from the American-Indian word barbacoa for a wood on which foods were cooked. Others say it came from the french words “de barbe ? queue,” meaning “whiskers to tail.”

8) To add a smokey flavour to your gas-grill-cooked foods or foods cooked inside the house, use “liquid smoke.” A condensation of actual smoke, this product can be easily added to your barbecue marinade or sauce.

9) Brisket, the extremely hard cut of meat taken from a cow’s chest, takes one to two hours per pound to barbecue. That’s an average 12 hours on the grill for a basic 8-pound piece!

10) Kansas City, Missouri and Lexington, North Carolina both claim to be the barbecue capitals of the world. Memphis, meanwhile, stakes a claim to being the pork barbecue capital.

Now you’re set to impress!

Moriah Shemer works for Chris & Tal's Better Foods, a food innovation company focused on crafting no compromise, guilt-free versions of your favorite foods. Our top product is the Better Burger, made of a blend of lean meat and high-grade textured soy protein. The result? The delicious beef taste you love with half the fat, calories and cholesterol. For store availability visit http://www.betterfoods.ca

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10 Shortcuts for Quicker Meals

2008-04-07T13:22:00.000-07:00

By : O Quinn

1. Use Your Blender : It can help you chop and dice particular ingredients in a short amount of time. It is generally smaller and easier to clean than the food processor. So if you need some shredded cheese, bread crumbs or finely grated veggies for a recipe consider using your blender.

2. Try a Food Processor: It can chop onions and mix bread dough in a hurry. It can also mix up cookie dough and shred lettuce for a salad. I use my food processor when I have a big job ahead of me. For example when I come home from the grocery store and would like to pre-chop all of my onions for the freezer, the food processor can do the job in no time.

3. Freezer. Use that freezer for more than just ice cream. Prep often used vegetables such as celery (blanch first) and onions for quick additions to any meal and keep them handy in the freezer. Keep family favorite meals at the ready for busy or just plain exhausting days when you have no time to cook. Have some extras like freeze and slice cookie dough and frozen pizza dough for emergencies.

4. Double Your Dinners: When you cook a favorite meal consider doubling the recipe and freeze the second half for a future meal. Don’t have to do this for every meal but just freezing one a week can be a real bonus.

5. Make Quick Side dishes: Side dishes don’t have to be time consuming. Quick starches such as couscous and pasta can be prepared in minutes and go well with main courses that already have a sauce such as stews and gravies. Fresh vegetables such as broccoli and corn only take a little steaming and are ready for consumption.

6. Homemade Mixes: Make mixes for quick breakfasts or even desserts. Quick cookie mixes and baking mixes can make a multitude of last minute recipes.

7. Meal Planning: Planning your meals in advance can alleviate the dinner, and even the breakfast and lunchtime stresses. Looking over the next day’s meals the night before will assure that you are well prepared to get meals on the table in record time.

8. Think Ahead: Have a well stocked pantry. Don’t be caught without basic ingredients. Make a list of the regular staples you use to make your favorite meals and always make sure to have them in stock. If space and funds permit when you purchase your staples buy two to start and replace one each time you open a new one.

9. The Trusty Crock Pot: Use that crock-pot. If you have one gathering dust somewhere pull it out! If not go get one. On days you know you will be too busy to think some meat and vegetables and the crock-pot can have dinner ready whenever you are.

10. Learn a New Skill. If you find a particular skill such as cutting vegetables, making pie dough or what have you seems extra tedious to you try and find new and better ways to complete the task. Do a little research, watch a video, or check out a book you might be surprised at what you discover.

O Quinn has been cooking and perfecting her dishes since the young age of nine. Visit her at http://www.homemakingorganized.com and at http://www.quick-easy-cooking.com

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