Learning to read and cook a recipe is an enormous way to process how to blend the different flavors found in food. Learning to read a recipe is a very beneficial household skill that many people take for granted. The most important thing to remember is to read the recipe entirely from beginning to end. Many people do not perform this initial step and often have a provoking time in the kitchen because of this oversight.
Basic cooking techniques are very essential to learn as possessing this knowledge not only increases the easiness in which cooking projects are completed but also increases the generally enjoyment of cooking.
Basic cooking techniques have specific names that are worldwide among cookbook authors, cooking schools and chefs. Learning these basic cooking methods and techniques are essential to successfully learning to cook.
Blanching or parboiling is two names that refer to one important cooking technique that is used to make softer a vegetable. This step is usually done before moving forward with another cooking step, usually to ease the removal of vegetable skins or to leach out bitterness of certain vegetables. Regularly, the vegetables are soaked into a bowl of ice water to stop the vegetables from cooking any further.
Broiling refers to using high heat to brown food under direct heat. Some foods for instance like eggplant, croutons and tofu can be fully cooked under a broiler but for most others, it is a less important cooking method used to brown or toast the tops of the foods. When through a broiler, it is important to keep foods between 4-6 inches from the heat source.
Steaming is a well-liked method of food preparation that promotes the healthy retention of nutrients. Steaming in general refers to the cooking of vegetables over a small amount of water
Sauteing is a term that is used to explain the cooking of vegetables over high heat in a specially designed pan. Saute is a term that is used to refer to the cooking method, an exclusively designed pan and as a name or fashion of preparation such as "sauteed mushrooms".
Simmering and Boiling are two common terms used in daily cooking terminology, both are very important forms of everyday cooking. There are many foods that required a cooking process that includes jointly boiling and simmering. It is important when cooking that the instructions following these two methods of cooking are followed accurately to assure that the food is prepared properly.
Cooking techniques are a very important part of learning to cook effectively. Lastly, don't forget to familiarize yourself with cooking temperatures, preparation time, cooking time and any other particulars that are important to the successful cooking experience of your recipe.
Cindy Heller is a professional writer. Visit Basic Cooking Tips to learn more about cooking techniques.
Article Source: http://EzineArticles.com/?expert=Cindy_Heller
Sunday, November 1, 2009
The Chinese Cooking Method - Fast & Healthy Meals Are Now Possible
Feeling peckish and can't be bothered with the regular meal preparation that is time-consuming and asks for a whole lot of steps? Then you are in luck with putting together a healthy and fast meal with basic cooking tips using the Chinese Cooking Method, ideal for those unannounced hunger-pangs that can quickly be appeased without compromising on granting taste-buds their due and simple to follow. Most Chinese recipes require one or more of a combination of methods like stir-frying, steam-cooking, boiling or sauteing besides other styles adapted over the years!
The most commonly used Chinese cooking methods of all times though is frying, which may include deep, shallow, stir or slippery frying while popular Chinese food items include noodles, fried-rice, chicken pieces and shrimp dishes. Sometimes, Chinese cooking methods extend to dicing chicken and veggies into small bits and stir-frying them to serve with noodles or a rice dish.
Sauteing, also known as shallow cooking, is another popular Chinese cooking method that requires a thin oil layer to cover the food which uses minimal grease and cuts down on much of the calories that creep in with other cooking methods. To ensure all the food items being cooked in this manner are not under-done, the veggies or meat is sliced thinly to enable faster, even cooking. When a light-brown color is achieved, then the spices and seasonings are added in to complete the process of sauteing.
Chinese cooking methods are usually very healthy ways of cutting back on calories and excess oil and thus Stewing food (first sauteing thinly sliced or diced veggies or meat, then pouring a sauce over it and cooking it over slow fire) is yet another popular cooking style adapted for world cuisine from Chinese cooking methods. The stir-frying ensures the food items are cooked superficially but raw inside so nutrients are retained and once gravy is poured over it, the simmer-and-cook method works well to give a good taste with a zesty tang to the dish.
Slow cooking over low flame and boiling are other smart and healthy ways of preparing food that are borrowed from the various Chinese cooking methods many chefs follow. Boiling calls for large pots with hot water used to cook vegetables, rice or noodles and meat; it can also incorporate the use of sauces to lend a savory taste to the ingredients while they cook. Simmer-cooking involves cooking in water or sauce for a long time and low heat is required and since it does away with the need for oil, this is among the best dietary helpers agree experts as no extra calories get a chance to creep in.
So, taking to Chinese Cooking Methods not only ensures quick meal time options but healthy ones too that are suitable for one and all!
Abhishek is a cooking enthusiast! Visit his website http://www.Cooking-Guru.com and download his FREE Cooking Report "Master Chef Secrets" and learn some amazing Cooking tips and tricks for FREE! Learn how to create the perfect meal on a shoe-string budget. And yes, you get to keep all the accolades! But hurry, only limited Free copies available! http://www.Cooking-Guru.com
Article Source: http://EzineArticles.com/?expert=Abhishek_Agarwal
The most commonly used Chinese cooking methods of all times though is frying, which may include deep, shallow, stir or slippery frying while popular Chinese food items include noodles, fried-rice, chicken pieces and shrimp dishes. Sometimes, Chinese cooking methods extend to dicing chicken and veggies into small bits and stir-frying them to serve with noodles or a rice dish.
Sauteing, also known as shallow cooking, is another popular Chinese cooking method that requires a thin oil layer to cover the food which uses minimal grease and cuts down on much of the calories that creep in with other cooking methods. To ensure all the food items being cooked in this manner are not under-done, the veggies or meat is sliced thinly to enable faster, even cooking. When a light-brown color is achieved, then the spices and seasonings are added in to complete the process of sauteing.
Chinese cooking methods are usually very healthy ways of cutting back on calories and excess oil and thus Stewing food (first sauteing thinly sliced or diced veggies or meat, then pouring a sauce over it and cooking it over slow fire) is yet another popular cooking style adapted for world cuisine from Chinese cooking methods. The stir-frying ensures the food items are cooked superficially but raw inside so nutrients are retained and once gravy is poured over it, the simmer-and-cook method works well to give a good taste with a zesty tang to the dish.
Slow cooking over low flame and boiling are other smart and healthy ways of preparing food that are borrowed from the various Chinese cooking methods many chefs follow. Boiling calls for large pots with hot water used to cook vegetables, rice or noodles and meat; it can also incorporate the use of sauces to lend a savory taste to the ingredients while they cook. Simmer-cooking involves cooking in water or sauce for a long time and low heat is required and since it does away with the need for oil, this is among the best dietary helpers agree experts as no extra calories get a chance to creep in.
So, taking to Chinese Cooking Methods not only ensures quick meal time options but healthy ones too that are suitable for one and all!
Abhishek is a cooking enthusiast! Visit his website http://www.Cooking-Guru.com and download his FREE Cooking Report "Master Chef Secrets" and learn some amazing Cooking tips and tricks for FREE! Learn how to create the perfect meal on a shoe-string budget. And yes, you get to keep all the accolades! But hurry, only limited Free copies available! http://www.Cooking-Guru.com
Article Source: http://EzineArticles.com/?expert=Abhishek_Agarwal
Wednesday, January 14, 2009
Making Jerky at Home in Your Kitchen
Making Jerky at Home in Your Kitchen By Stephen Kish
When you go to stores like Wal-Mart or any supermarket there is always a display of beef jerky. You will pay anywhere from $5 to $7 or more for a very small amount. Some will have you wanting more after you taste just a little.
Instead of paying high prices for someone else's jerky, wouldn't it make sense to make your own? You might think this is something that that you can only do if you live in a log cabin somewhere in the woods, but this is not true. You can make your own jerky right from your suburban kitchen.
You might think that jerky is something difficult to produce but it is very easy. Jerky is just raw meat that has been dried slowly at a low temperature. It has been cooked down until the water is out of it but the flavor remains. Many people find that jerky is their meat of choice in certain situations.
To make jerky in your kitchen you can either use a smoker or your kitchen oven. If you use the kitchen oven it is advisable to purchase a jerky tray kit to keep everything together. You can find one for about $30. You will gather a sharp butcher knife to cut the meat, a bowl or small roasting pot that you can marinate the meat in and a heat source that is either your oven or a smoker.
The best idea is to make a lot of jerky at one time because you can do more with it. You can make snack packs and then distribute them as needed. A good rule of thumb is to make 3 pounds at a time, which will take 3-4 hours to do.
When you choose your meat it should be lean and the best cut you can afford. Remember the better the meat you start with the better the jerky you will get. Look for a top or bottom roast and try to catch it on sale. You can keep more meat in your freezer that way and have it on hand when you want to make jerky.
If you get lots of meat you can cut it to the thickness you like and then put it into freezer bags and place it in your freezer. This way you will have them ready to go when you want to make jerky and not have to worry about cutting more meat each time.
Author, Stephen Kish, For more information on how to make jerky at home and access to 50 jerky recipes, see http://howtomaketastymeats.com.
Article Source: http://EzineArticles.com/?expert=Stephen_Kish
When you go to stores like Wal-Mart or any supermarket there is always a display of beef jerky. You will pay anywhere from $5 to $7 or more for a very small amount. Some will have you wanting more after you taste just a little.
Instead of paying high prices for someone else's jerky, wouldn't it make sense to make your own? You might think this is something that that you can only do if you live in a log cabin somewhere in the woods, but this is not true. You can make your own jerky right from your suburban kitchen.
You might think that jerky is something difficult to produce but it is very easy. Jerky is just raw meat that has been dried slowly at a low temperature. It has been cooked down until the water is out of it but the flavor remains. Many people find that jerky is their meat of choice in certain situations.
To make jerky in your kitchen you can either use a smoker or your kitchen oven. If you use the kitchen oven it is advisable to purchase a jerky tray kit to keep everything together. You can find one for about $30. You will gather a sharp butcher knife to cut the meat, a bowl or small roasting pot that you can marinate the meat in and a heat source that is either your oven or a smoker.
The best idea is to make a lot of jerky at one time because you can do more with it. You can make snack packs and then distribute them as needed. A good rule of thumb is to make 3 pounds at a time, which will take 3-4 hours to do.
When you choose your meat it should be lean and the best cut you can afford. Remember the better the meat you start with the better the jerky you will get. Look for a top or bottom roast and try to catch it on sale. You can keep more meat in your freezer that way and have it on hand when you want to make jerky.
If you get lots of meat you can cut it to the thickness you like and then put it into freezer bags and place it in your freezer. This way you will have them ready to go when you want to make jerky and not have to worry about cutting more meat each time.
Author, Stephen Kish, For more information on how to make jerky at home and access to 50 jerky recipes, see http://howtomaketastymeats.com.
Article Source: http://EzineArticles.com/?expert=Stephen_Kish
Tips For Making Homemade Soup
Tips For Making Homemade Soup By Daniel Kraus
This time of year a nice hearty soup or stew hits the spot after a long day; soups by nature are soothing and comforting. At the heart of a good soup is the stock and believe it or not stocks are fairly simple to make. They will, however, take a little more time than opening pre-made stocks or store bought. A good stock or broth requires quality ingredients, seasonings and a little bit of time.
You will need a few hours of cooking time and some undivided attention from time to time during the process for the stock to be at its best, but it is not hard.
A stock should be made from the parts left over or to be thrown out such as bones, shells, lettuce, vegetable scraps and even the fat cut off of meat if you are not concerned with the fat intake.
Essentially you will be cooking out the flavor in all of these ingredients slowly for a few hours. The amount of ingredients will determine how much water to use and if you are following a recipe just use the instructions provided the first time you use the recipe and then change it to your liking.
Let’s say we are making a chicken/turkey stock which is fairly common as far as stocks go.
A good idea would be to save the scraps of chicken and turkey, or any fowl for that matter, for a matter of weeks; use the freezer if necessary. When you are ready thaw out the bones and scraps and as well as gathering the vegetable scraps and any seasonings you will want to include. Place the above mentioned ingredients into a stock pot and fill with water until the water is about ½ inch above the top of the food. Put every piece of bone and animal scrap into the pot to cook; the more the merrier in this case.
For added flavor consider slicing onions, celery and mincing a small amount of garlic to the mix. For best results wait until about half way through to add the garlic, this will make the garlic flavor stand out more. Start by bringing the mixture to a boil and then back off on the heat and allow it to simmer.
You will need to remove the foam from the top of the pot as it starts to boil and just do you know this is completely normal. If you so desire partially roast some chicken breasts or wings and add them into the mixture. This will add loads of flavor and a little more substance to your stock.
As the mixture cooks down you will want to add the seasonings to your tastes; perhaps just a bit of salt and pepper or some oregano and basil.
Remember, adding the spices and seasonings early will diminish their flavor in the stock as the heat and cooking process will remove the natural flavors over time. Should you over season or add too much salt add a whole peeled potato and simmer for approximately 15 minutes; the potato will absorb the excess salt. To reduce the fat content prepare the stock a day or two ahead of time and chill over night. This will allow the fats to rise to the top where it can be spooned off.
Following these simple tips and steps anyone can create a homemade stock for soup. After the stock is completed you can use it for any number of recipes, even those that are not soups or stews. Stocks can be use for adding moisture to left-overs, recipes calling for the addition of water or to another chicken meal all together.
Daniel Kraus has worked in the food service industry for over 15 years as a manager, bartender and server captain in four and five star restaurants from St. Louis to Nashville.
Article Source: http://EzineArticles.com/?expert=Daniel_Kraus
This time of year a nice hearty soup or stew hits the spot after a long day; soups by nature are soothing and comforting. At the heart of a good soup is the stock and believe it or not stocks are fairly simple to make. They will, however, take a little more time than opening pre-made stocks or store bought. A good stock or broth requires quality ingredients, seasonings and a little bit of time.
You will need a few hours of cooking time and some undivided attention from time to time during the process for the stock to be at its best, but it is not hard.
A stock should be made from the parts left over or to be thrown out such as bones, shells, lettuce, vegetable scraps and even the fat cut off of meat if you are not concerned with the fat intake.
Essentially you will be cooking out the flavor in all of these ingredients slowly for a few hours. The amount of ingredients will determine how much water to use and if you are following a recipe just use the instructions provided the first time you use the recipe and then change it to your liking.
Let’s say we are making a chicken/turkey stock which is fairly common as far as stocks go.
A good idea would be to save the scraps of chicken and turkey, or any fowl for that matter, for a matter of weeks; use the freezer if necessary. When you are ready thaw out the bones and scraps and as well as gathering the vegetable scraps and any seasonings you will want to include. Place the above mentioned ingredients into a stock pot and fill with water until the water is about ½ inch above the top of the food. Put every piece of bone and animal scrap into the pot to cook; the more the merrier in this case.
For added flavor consider slicing onions, celery and mincing a small amount of garlic to the mix. For best results wait until about half way through to add the garlic, this will make the garlic flavor stand out more. Start by bringing the mixture to a boil and then back off on the heat and allow it to simmer.
You will need to remove the foam from the top of the pot as it starts to boil and just do you know this is completely normal. If you so desire partially roast some chicken breasts or wings and add them into the mixture. This will add loads of flavor and a little more substance to your stock.
As the mixture cooks down you will want to add the seasonings to your tastes; perhaps just a bit of salt and pepper or some oregano and basil.
Remember, adding the spices and seasonings early will diminish their flavor in the stock as the heat and cooking process will remove the natural flavors over time. Should you over season or add too much salt add a whole peeled potato and simmer for approximately 15 minutes; the potato will absorb the excess salt. To reduce the fat content prepare the stock a day or two ahead of time and chill over night. This will allow the fats to rise to the top where it can be spooned off.
Following these simple tips and steps anyone can create a homemade stock for soup. After the stock is completed you can use it for any number of recipes, even those that are not soups or stews. Stocks can be use for adding moisture to left-overs, recipes calling for the addition of water or to another chicken meal all together.
Daniel Kraus has worked in the food service industry for over 15 years as a manager, bartender and server captain in four and five star restaurants from St. Louis to Nashville.
Article Source: http://EzineArticles.com/?expert=Daniel_Kraus
Monday, January 12, 2009
Why Cook Organic
Why Cook Organic By Diane L Bixler
There is no better reason to cook organic then for the main fact that it is so much healthier for you. Organic foods are free of man-made chemicals, poisons, and pesticides. The best food choices for your health are simple and fresh organic foods that are cooked to maintain their vital nutrients. When you eat organic, you are supporting not just your own health but also that of the eco-systems where the organic produce was raised.
Unlike commercial farms that typically focus on one or two commodities that strip the soil of vital nutrients, organic farms tend to grow a variety of crops. This helps to maintain the health and diversity of the soil. Organic farming methods make for sustainable agriculture that protects people (consumers and workers), environments, and wildlife from the harmful impact of dangerous chemicals. By supporting organic farming we create awareness in our community about the health and social benefits of green cuisine.
'Certified organic' means that the food item was grown in compliance with organic standards as set by one of the organic regulatory agencies.
Consider cooking more meals with ingredients that are cultivated with cleaner resources that require less maintenance. Fish caught in the wild use fewer resources and as long as they are caught in an ecologically sound way (i.e. one that prevents the incidences of by-catch), the process will not disturb natural ecosystems. Fish that are farmed in pens, like salmon, pollute the ocean environment with their own waste. Cultivating vegetable matter requires fewer resources on average than, say, producing meat, which requires immense amounts of water, grass, land, and labor.
Food is a gift from the earth to our bodies - we need it to stay alive, to play, to work, even sleep. When we choose quality, fresh, live food, we can accomplish extraordinary things every day. When we eat natural food grown with sunshine, we are putting long lasting 'clean' energy and life into our bodies.
Most people readily associate green cuisine with cooking vegan or vegetable foods, but green cooking is more about cooking in a sustainable and socially responsible manner. Are you a pasta lover? If you use water, vegetable broth, or chicken stock to cook rice or pasta, try not to waste the excess by throwing it out-leftover broth makes an ideal base for a soup. You can even pour it into your houseplants which are as eager for organic nutrients as we are. The same goes for leftovers that can be fed to plants or composted just as easily.
Today you can use your outdoor space to create a level of self-sufficiency by growing your own herbs and vegetables. You don't need to be an expert gardener or have a massive garden or greenhouse to start making use of your own green fingers. Even apartment-dwellers will be amazed by how much green food can be grown in a relatively small space. All you need is a window-box, sunshine, and plenty of positive dedication-bon appetit!
When you purchase organic beef and other varieties of sustainable meat, you can rest assured that these are free from antibiotics or synthetic hormones, and that the animal grown to produce the meat was not fed genetically modified feed. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones.
Many people claim that organic food tastes better, and that they feel a noticeable boost in their overall health and energy level when the majority of the food they consume is organic. Great nutrition means maximizing on the freshest and most pure ingredients, drinking clean water, and listening to the feedback that your body gives you. It means eliminating or minimizing preservatives, synthetic chemicals, refined sugars, refined (empty) carbohydrates, saturated fats and acidic foods. It means being kind to ourselves and giving our bodies food that it can easily digest, only in quantities that it requires and which gives us the greatest possible energy for our busy and demanding lives.
Buy, cook and eat healthy, local, organic foods.
Consuming organic and/or fresh fruits, vegetables, nuts, seeds, legumes, grains and water every day is the best advantage that you can give your body and your family.
Diane Bixlerhttp://www.organicspicesandmore.cominfo@organicspicesandmore.com
Article Source: http://EzineArticles.com/?expert=Diane_L_Bixler
There is no better reason to cook organic then for the main fact that it is so much healthier for you. Organic foods are free of man-made chemicals, poisons, and pesticides. The best food choices for your health are simple and fresh organic foods that are cooked to maintain their vital nutrients. When you eat organic, you are supporting not just your own health but also that of the eco-systems where the organic produce was raised.
Unlike commercial farms that typically focus on one or two commodities that strip the soil of vital nutrients, organic farms tend to grow a variety of crops. This helps to maintain the health and diversity of the soil. Organic farming methods make for sustainable agriculture that protects people (consumers and workers), environments, and wildlife from the harmful impact of dangerous chemicals. By supporting organic farming we create awareness in our community about the health and social benefits of green cuisine.
'Certified organic' means that the food item was grown in compliance with organic standards as set by one of the organic regulatory agencies.
Consider cooking more meals with ingredients that are cultivated with cleaner resources that require less maintenance. Fish caught in the wild use fewer resources and as long as they are caught in an ecologically sound way (i.e. one that prevents the incidences of by-catch), the process will not disturb natural ecosystems. Fish that are farmed in pens, like salmon, pollute the ocean environment with their own waste. Cultivating vegetable matter requires fewer resources on average than, say, producing meat, which requires immense amounts of water, grass, land, and labor.
Food is a gift from the earth to our bodies - we need it to stay alive, to play, to work, even sleep. When we choose quality, fresh, live food, we can accomplish extraordinary things every day. When we eat natural food grown with sunshine, we are putting long lasting 'clean' energy and life into our bodies.
Most people readily associate green cuisine with cooking vegan or vegetable foods, but green cooking is more about cooking in a sustainable and socially responsible manner. Are you a pasta lover? If you use water, vegetable broth, or chicken stock to cook rice or pasta, try not to waste the excess by throwing it out-leftover broth makes an ideal base for a soup. You can even pour it into your houseplants which are as eager for organic nutrients as we are. The same goes for leftovers that can be fed to plants or composted just as easily.
Today you can use your outdoor space to create a level of self-sufficiency by growing your own herbs and vegetables. You don't need to be an expert gardener or have a massive garden or greenhouse to start making use of your own green fingers. Even apartment-dwellers will be amazed by how much green food can be grown in a relatively small space. All you need is a window-box, sunshine, and plenty of positive dedication-bon appetit!
When you purchase organic beef and other varieties of sustainable meat, you can rest assured that these are free from antibiotics or synthetic hormones, and that the animal grown to produce the meat was not fed genetically modified feed. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones.
Many people claim that organic food tastes better, and that they feel a noticeable boost in their overall health and energy level when the majority of the food they consume is organic. Great nutrition means maximizing on the freshest and most pure ingredients, drinking clean water, and listening to the feedback that your body gives you. It means eliminating or minimizing preservatives, synthetic chemicals, refined sugars, refined (empty) carbohydrates, saturated fats and acidic foods. It means being kind to ourselves and giving our bodies food that it can easily digest, only in quantities that it requires and which gives us the greatest possible energy for our busy and demanding lives.
Buy, cook and eat healthy, local, organic foods.
Consuming organic and/or fresh fruits, vegetables, nuts, seeds, legumes, grains and water every day is the best advantage that you can give your body and your family.
Diane Bixlerhttp://www.organicspicesandmore.cominfo@organicspicesandmore.com
Article Source: http://EzineArticles.com/?expert=Diane_L_Bixler
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