How to Cook Lobster Tails -- From Steaming to Grilling and More By Anne Clarke
Cooking lobster tails is not necessarily difficult, but after the money you have spent on your lobster, you certainly want to make sure that you do it correctly! This article is here to serve as a guide for cooking lobster tails and how much time you should cook them for, depending on their weight.
If you are steaming your lobster tails:
· Steam them for about 7 to 8 minutes
· Cook 14 minutes for one pound lobster, adding 2 minutes per ¼ pound beyond that.
If you are cooking lobster tails by way of the grill:
· First boil the tails for 4 minutes on medium-high heat for 7 minutes if you have 6 ounce tails, 8 minutes for 8 ounce tails.
· Grill until the meat is opaque and firm to the touch.
If you are cooking lobster tails in the oven (baking them):
· Bake for 8-10 minutes at 400 degrees Fahrenheit.
If you are boiling your lobster tails:
· A general rule of thumb is to cook 5 minutes for the first pound, adding one minute for each additional pound.
· Cooking lobster tails that are 1-3 ounces will take about 3-5 minutes.
· Cook 5-ounce tails for 7 minutes, 6-ounce tails for 7.5 minutes, and 8 ounce tails for 8 minutes.
If you are cooking lobster tails in the broiler:
· Cook a 1-3 ounce lobster tail for 3-4 minutes.
· A 4-6 ounce lobster tail should take about 5-6 minutes.
· A good 10-12 ounce lobster tail should be cooked for 10-12 minutes.
· Cook a 14-16 ounce lobster tail for 12-15 minutes.
Before cooking lobster tails, be sure to thaw them (most lobster tails come frozen). Also, be aware that these are just general guides for cooking lobster tails – cooking times may vary, depending on your altitude, your lobster, and other such variables.
Us this only as a guide to cooking lobster tails, not as a “must-do.” When your lobster tails are opaque (not translucent) and firm to the touch, they are likely done. You could also consider using a cooking thermometer to verify.
Good luck cooking lobster tails! May they be delicious and not rubbery! Of course, be aware, that frozen lobster tails are likely to be a bit more rubbery than fresh lobster – but they can still be mighty good!
Anne Clarke writes numerous articles for websites on gardening, parenting, fashion, and cooking. Her background includes teaching and gardening. For more of her articles on cooking lobster tails, please visit Atlantic Lobster Tails.
Article Source: http://EzineArticles.com/?expert=Anne_Clarke
Saturday, December 27, 2008
Thursday, December 18, 2008
Get Smarter With Brain Foods
Get Smarter With Brain Foods by A.J James
Get Smarter With Brain Foods And Maximize Your Potential.
Everyone would like to have that little edge in life, the type the separates you from your fellow friends and family members (especially if you're competitive). So you study French, you take some IQ tests and you learn some memory techniques and the results are impressive.
But you want absolutely any advantage you can get..... enter brain foods.
What Are Brain Foods?
Well, just like some foods are going to leave you sluggish and dim witted, some foods can increase your synaptic sharpness and promote increased cerebral activity.
Brain foods by themselves won't do the trick, but when used in combination some effort the results may be synergistic.
Good brain foods provide you with an even energy keel and promote healthy body function and best of all healthy brain function.
How Often Should You Consume Brain Foods?
For ultimate efficacy brain foods need to be a regular part of your diet, you have to look after yourself to get the overall benefits.
Daily consumption of good quality food isn't just important for your health - It is important for your general well being and vitality.
What Are The Best Brain Foods?
So, you want a list of the best brain foods, well here are the top 5
Cacao
Super rich in brain-protecting antioxidants, this uber super food is an excellent addition to any diet. Cacao nibs can be used in breakfast cereals and cookies or anything baked.
Blueberries
Anthocyanins are the component of this ultra-healthy berry wonder. This particular antioxidant can help stave off free radical damge to the brain. Excellent in taste, color, texture and availability, blueberries are a must have brain food.
Green Tea
Powerful, invigorating and available. Green tea satisfies even he most stringent brain food criteria by providing a veritable plethora of nutritional benefits including of course antioxidation.
Powdered green tea is the most convenient source and the best quality type of green tea you can purchase.
Salmon
With protein, calcium and vitamins A,D and B group, salmon ticks a lot of boxes. The most important one however is the Omega 3 fatty acid component of salmon. Omega 3 fatty acids can help the body repair, recover and gives the brain the essential fats it needs for elite function. Salmon is a must 1-2 times per week.
Water
Boring old water huh? Well, I'm afraid to say yes, but I will any way. Water is the essence of life and if you don't supply your body with high quality water then you're missing out on the benefits of proper hydration. Inadequate hydration will leave you performing well below your peak, so the need to drink plenty of water with metronomical frequency is fairly obvious but yet so often over looked.
Drink 8-10 glasses of water per day to ensure a well hydrated body.
Brain foods won't do all the work for you but they will assist you in mental performance and cerebral superiority.
More Brain Foods and IQ tips can be found at The Solution Website
For exceptional solutions to intellectual progression go to IQ Solutions
About the Author
A.J James is a contributing writer for http://www.thesolutionwebsite.com The Solution Website for even more free tips and information, visit The Solution Website and change your whole life.
Get Smarter With Brain Foods And Maximize Your Potential.
Everyone would like to have that little edge in life, the type the separates you from your fellow friends and family members (especially if you're competitive). So you study French, you take some IQ tests and you learn some memory techniques and the results are impressive.
But you want absolutely any advantage you can get..... enter brain foods.
What Are Brain Foods?
Well, just like some foods are going to leave you sluggish and dim witted, some foods can increase your synaptic sharpness and promote increased cerebral activity.
Brain foods by themselves won't do the trick, but when used in combination some effort the results may be synergistic.
Good brain foods provide you with an even energy keel and promote healthy body function and best of all healthy brain function.
How Often Should You Consume Brain Foods?
For ultimate efficacy brain foods need to be a regular part of your diet, you have to look after yourself to get the overall benefits.
Daily consumption of good quality food isn't just important for your health - It is important for your general well being and vitality.
What Are The Best Brain Foods?
So, you want a list of the best brain foods, well here are the top 5
Cacao
Super rich in brain-protecting antioxidants, this uber super food is an excellent addition to any diet. Cacao nibs can be used in breakfast cereals and cookies or anything baked.
Blueberries
Anthocyanins are the component of this ultra-healthy berry wonder. This particular antioxidant can help stave off free radical damge to the brain. Excellent in taste, color, texture and availability, blueberries are a must have brain food.
Green Tea
Powerful, invigorating and available. Green tea satisfies even he most stringent brain food criteria by providing a veritable plethora of nutritional benefits including of course antioxidation.
Powdered green tea is the most convenient source and the best quality type of green tea you can purchase.
Salmon
With protein, calcium and vitamins A,D and B group, salmon ticks a lot of boxes. The most important one however is the Omega 3 fatty acid component of salmon. Omega 3 fatty acids can help the body repair, recover and gives the brain the essential fats it needs for elite function. Salmon is a must 1-2 times per week.
Water
Boring old water huh? Well, I'm afraid to say yes, but I will any way. Water is the essence of life and if you don't supply your body with high quality water then you're missing out on the benefits of proper hydration. Inadequate hydration will leave you performing well below your peak, so the need to drink plenty of water with metronomical frequency is fairly obvious but yet so often over looked.
Drink 8-10 glasses of water per day to ensure a well hydrated body.
Brain foods won't do all the work for you but they will assist you in mental performance and cerebral superiority.
More Brain Foods and IQ tips can be found at The Solution Website
For exceptional solutions to intellectual progression go to IQ Solutions
About the Author
A.J James is a contributing writer for http://www.thesolutionwebsite.com The Solution Website for even more free tips and information, visit The Solution Website and change your whole life.
Monday, December 15, 2008
Tips of Cooking Meat In The Microwave
Tips of Cooking Meat In The Microwave by seemameet
Summer is here and if you are anything like me, you don't want to turn on your oven or stove unless absolutely necessary. I do most of my cooking in the microwave during the summer months. It helps keep my home cooler and cuts down on my cooling bill.
I have found that many people don't like to cook meat in the microwave. I was once one of those people. Chicken would come out like rubber and I always worried that ground beef didn't cook thoroughly. I have since found that the trick is to use the right cooking utensils.
There has also been some hype about how it's not safe to use plastic to cook meat or anything else in the microwave. This is only half true. Certain types of plastic have chemicals that are activated with the extreme heat of the microwave and these chemicals can get into your food. For more details visit to www.cheese-cake-recipes.com Hence, the key to cooking in your microwave is, once again, to use the correct cooking utensils. Basically, use containers that are specifically designed for cooking in the microwave.
My preference in microwave cooking is Tupperware. Their cookware is specifically designed for the microwave so you don't have to worry about the chemicals. Their Oval Cooker is designed to retain the moisture of your meat so that your meat doesn't come out dry and rubbery. It also has a colander so you can brown your meat and let the grease drip to the bottom. That makes it easy to dispose of the grease drippings or use them for gravy. Tupperware also backs it cooker with a lifetime warranty so if it breaks I can just replace it with a new one, which seems like a good investment to me.
So the instructions I am providing below apply to the Tupperware Oval Cooker. If you feel confident using a different type of microwave cooker, of course, try that, but please make sure you follow the guidelines I stated above.
Cooking Ground Beef Place the ground beef with your favorite seasoning in the colander of the cooker. Cover and cook for 6 minutes per pound. Let sit a few minutes then remove from the microwave. By using the colander all the grease will drain to the bottom of the cooker.
Cooking a Whole Chicken If using the Oval Cooker you will need to use the extender piece for your average size chicken. Then place the chicken in the cooker. Pour about half a cup of water on the bottom of the cooker. For more details www.atkins-diets-recipes.com Sprinkle your chicken with your favorites seasonings. Place the cover on the cooker and cook for 6 minutes per pound. I think you will be surprised at how moist your chicken comes out.
Cooking Cut Up Chicken After cutting up your chicken use the same instructions for cooking a whole chicken. Determine by how high the chicken stacks if you will need to use the extender or not.
Cooking Chicken Pieces You can use the colander to cook chicken pieces. Cut the chicken into bit size pieces. I usually use chicken breast cutlets for this. Place the cutup chicken pieces in the colander. Season with your favorite seasonings. Place the cover on the cooker and microwave for 6 minutes per pound.
Cooking Pork I have not yet tried cooking pork in the microwave. Pork is tricky and my family doesn't eat pork so that is one reason I have never tried cooking it in the microwave. However, there are plenty of beef and chicken recipes out there, so I hope the above suggestions will help you keep your kitchen cooler during the hot summer months.
About the Author
www.camping-outdoors-recipes.com
www.thanks-giving-recipes.com
Summer is here and if you are anything like me, you don't want to turn on your oven or stove unless absolutely necessary. I do most of my cooking in the microwave during the summer months. It helps keep my home cooler and cuts down on my cooling bill.
I have found that many people don't like to cook meat in the microwave. I was once one of those people. Chicken would come out like rubber and I always worried that ground beef didn't cook thoroughly. I have since found that the trick is to use the right cooking utensils.
There has also been some hype about how it's not safe to use plastic to cook meat or anything else in the microwave. This is only half true. Certain types of plastic have chemicals that are activated with the extreme heat of the microwave and these chemicals can get into your food. For more details visit to www.cheese-cake-recipes.com Hence, the key to cooking in your microwave is, once again, to use the correct cooking utensils. Basically, use containers that are specifically designed for cooking in the microwave.
My preference in microwave cooking is Tupperware. Their cookware is specifically designed for the microwave so you don't have to worry about the chemicals. Their Oval Cooker is designed to retain the moisture of your meat so that your meat doesn't come out dry and rubbery. It also has a colander so you can brown your meat and let the grease drip to the bottom. That makes it easy to dispose of the grease drippings or use them for gravy. Tupperware also backs it cooker with a lifetime warranty so if it breaks I can just replace it with a new one, which seems like a good investment to me.
So the instructions I am providing below apply to the Tupperware Oval Cooker. If you feel confident using a different type of microwave cooker, of course, try that, but please make sure you follow the guidelines I stated above.
Cooking Ground Beef Place the ground beef with your favorite seasoning in the colander of the cooker. Cover and cook for 6 minutes per pound. Let sit a few minutes then remove from the microwave. By using the colander all the grease will drain to the bottom of the cooker.
Cooking a Whole Chicken If using the Oval Cooker you will need to use the extender piece for your average size chicken. Then place the chicken in the cooker. Pour about half a cup of water on the bottom of the cooker. For more details www.atkins-diets-recipes.com Sprinkle your chicken with your favorites seasonings. Place the cover on the cooker and cook for 6 minutes per pound. I think you will be surprised at how moist your chicken comes out.
Cooking Cut Up Chicken After cutting up your chicken use the same instructions for cooking a whole chicken. Determine by how high the chicken stacks if you will need to use the extender or not.
Cooking Chicken Pieces You can use the colander to cook chicken pieces. Cut the chicken into bit size pieces. I usually use chicken breast cutlets for this. Place the cutup chicken pieces in the colander. Season with your favorite seasonings. Place the cover on the cooker and microwave for 6 minutes per pound.
Cooking Pork I have not yet tried cooking pork in the microwave. Pork is tricky and my family doesn't eat pork so that is one reason I have never tried cooking it in the microwave. However, there are plenty of beef and chicken recipes out there, so I hope the above suggestions will help you keep your kitchen cooler during the hot summer months.
About the Author
www.camping-outdoors-recipes.com
www.thanks-giving-recipes.com
7 Tips for Preparing Middle Eastern Breads
7 Tips for Preparing Middle Eastern Breads by Azriel Lider
Making homemade bread is one of the most exciting cooking experiences there is.
If you love cooking, you can upgrade your home cooking by learning how to prepare top quality Middle Eastern breads. Although you can buy commercial Middle Eastern breads, the quality and taste will never come close to your own homemade bread. Imagine the smell of warm pita bread with zaatar filling your house! I can promise you that when your family and friends discover your secret, the breads you bake are guaranteed not to last longer than a few hours.
One of the greatest advantages of Middle Eastern breads is that they are usually soft. This means that you can take pita bread and dip it in olive oil, hummus and tahini - no need for a knife! There are also many regular shaped Middle Eastern breads that you can also learn how to bake.
Anyone who ever made homemade bread knows that bread recipes demand time and energy. However, the quality, taste and pleasure you get when you make your own bread at home are well worth the effort.
Following these simple tips will ensure that you are on right track towards successful Middle Eastern baking:
7 Tips for Successful Middle Eastern Bread Preparation
1. Never add salt or oil while preparing yeast, they will hinder the fermentation process.
2. Heat your oven to 400 degrees Fahrenheit one hour prior to putting the bread in it.
3. Add olive oil to the dough in order to keep it moist and to prevent if from drying out.
4. Be especially careful not to press the dough when putting it in the oven.
5. If you want softer bread, put a heatproof dish with some water in the oven.
6. Use a wet cotton or towel for covering the dough.
7. An average room temperature of 74 degrees is ideal for dough rising.
Want more information? Want to start making delicious breads? Go to Middle Eastern Bread Recipes, where you can get great free recipes and much more
About the Author
Azriel is an expert in Middle Eastern cooking. Visit his website at: http://www.amideastfeast.com/
Making homemade bread is one of the most exciting cooking experiences there is.
If you love cooking, you can upgrade your home cooking by learning how to prepare top quality Middle Eastern breads. Although you can buy commercial Middle Eastern breads, the quality and taste will never come close to your own homemade bread. Imagine the smell of warm pita bread with zaatar filling your house! I can promise you that when your family and friends discover your secret, the breads you bake are guaranteed not to last longer than a few hours.
One of the greatest advantages of Middle Eastern breads is that they are usually soft. This means that you can take pita bread and dip it in olive oil, hummus and tahini - no need for a knife! There are also many regular shaped Middle Eastern breads that you can also learn how to bake.
Anyone who ever made homemade bread knows that bread recipes demand time and energy. However, the quality, taste and pleasure you get when you make your own bread at home are well worth the effort.
Following these simple tips will ensure that you are on right track towards successful Middle Eastern baking:
7 Tips for Successful Middle Eastern Bread Preparation
1. Never add salt or oil while preparing yeast, they will hinder the fermentation process.
2. Heat your oven to 400 degrees Fahrenheit one hour prior to putting the bread in it.
3. Add olive oil to the dough in order to keep it moist and to prevent if from drying out.
4. Be especially careful not to press the dough when putting it in the oven.
5. If you want softer bread, put a heatproof dish with some water in the oven.
6. Use a wet cotton or towel for covering the dough.
7. An average room temperature of 74 degrees is ideal for dough rising.
Want more information? Want to start making delicious breads? Go to Middle Eastern Bread Recipes, where you can get great free recipes and much more
About the Author
Azriel is an expert in Middle Eastern cooking. Visit his website at: http://www.amideastfeast.com/
Tips for Setting a Festive Christmas Table
Tips for Setting a Festive Christmas Table by Connie Raines
This holiday season, you will cooking for hours over a hot stove, preparing a feast for family and friends for Christmas. Why not add some festive touches to the table as well, and make the presentation as breathtaking as the dishes you'll be serving? Here are some tips for a striking presentation.
The Theme: Choose a theme from traditional to contemporary, whimsical to classic. Christmas themes with snow, Santas and angels.Or choose a country Christmas theme and add lots of country touches to your table.Holiday colors of green, red, and white look very festive, or accent with silver or gold for a more elegant touch.
The Table Covering: You may have an heirloom lace tablecloth that was handed down from your great-grandmother ready to use for your Christmas dinnertable, however, if you are concerned about spillage and wine stains, you might want to consider using an inexpensive cotton tablecloth to cover your table with. For a children's table, you could cover a small card table with an inexpensive plastic tablecovering or gift wrapping paper. You could provide crayons at each table setting.
The Centerpiece: Keeping your chosen theme in mind, choose a centerpiece that will stand out and be a conversation piece for guests. Potted Poinsettias make a pretty centerpiece, as do a simple footed bowl full of bright Christmas ornaments, or pine cones. Inexpensive materials such as raffia, golden ribbons, glitter, and sparkles help to fashion many variations of beautiful holiday table decorations.
The Place Settings:
1. Place the dinner plates 1" from the edge of the table.
2 .Place the knife on the right side of the plate . Turn the blade toward the plate.
3. The soup spoon is placed next to the knife
4. The dinner fork is placed to the left side of the dinner plate.
5. The salad fork is placed to the left of the dinner fork.
6. The napkin is folded and placed next to the salad fork.
Note: An easy way to remember the correct order to place utensils is they go in the order in which you use them.
You'll need water goblets, white wine glasses, red wine glasses and champagne flutes.
1. Water Goblets- should be set just above the top of the place knife.
2. Wine Glasses (red or white) is placed slightly to the right of the water goblet.
3. Using both red and white wine glasses- Place them to the right of the water goblet, red then white. The champagne glass is set at the back of the other glassware.
Whether you're serving dinner to family or a group of friends, a beautiful, festive Christmas table will set the mood for a memorable evening. Enjoy!
About the Author
Connie Raines is a Registered Nurse and owner of http://www.conniesheavenlygifts.com, a store that is dedicated to offering high quality giftware, collectibles, decorative accessories, figurines, and more! Come and enjoy a stress free online shopping experience for your holiday shopping today!
This holiday season, you will cooking for hours over a hot stove, preparing a feast for family and friends for Christmas. Why not add some festive touches to the table as well, and make the presentation as breathtaking as the dishes you'll be serving? Here are some tips for a striking presentation.
The Theme: Choose a theme from traditional to contemporary, whimsical to classic. Christmas themes with snow, Santas and angels.Or choose a country Christmas theme and add lots of country touches to your table.Holiday colors of green, red, and white look very festive, or accent with silver or gold for a more elegant touch.
The Table Covering: You may have an heirloom lace tablecloth that was handed down from your great-grandmother ready to use for your Christmas dinnertable, however, if you are concerned about spillage and wine stains, you might want to consider using an inexpensive cotton tablecloth to cover your table with. For a children's table, you could cover a small card table with an inexpensive plastic tablecovering or gift wrapping paper. You could provide crayons at each table setting.
The Centerpiece: Keeping your chosen theme in mind, choose a centerpiece that will stand out and be a conversation piece for guests. Potted Poinsettias make a pretty centerpiece, as do a simple footed bowl full of bright Christmas ornaments, or pine cones. Inexpensive materials such as raffia, golden ribbons, glitter, and sparkles help to fashion many variations of beautiful holiday table decorations.
The Place Settings:
1. Place the dinner plates 1" from the edge of the table.
2 .Place the knife on the right side of the plate . Turn the blade toward the plate.
3. The soup spoon is placed next to the knife
4. The dinner fork is placed to the left side of the dinner plate.
5. The salad fork is placed to the left of the dinner fork.
6. The napkin is folded and placed next to the salad fork.
Note: An easy way to remember the correct order to place utensils is they go in the order in which you use them.
You'll need water goblets, white wine glasses, red wine glasses and champagne flutes.
1. Water Goblets- should be set just above the top of the place knife.
2. Wine Glasses (red or white) is placed slightly to the right of the water goblet.
3. Using both red and white wine glasses- Place them to the right of the water goblet, red then white. The champagne glass is set at the back of the other glassware.
Whether you're serving dinner to family or a group of friends, a beautiful, festive Christmas table will set the mood for a memorable evening. Enjoy!
About the Author
Connie Raines is a Registered Nurse and owner of http://www.conniesheavenlygifts.com, a store that is dedicated to offering high quality giftware, collectibles, decorative accessories, figurines, and more! Come and enjoy a stress free online shopping experience for your holiday shopping today!
Baking Pans Basic Training
Baking Pans Basic Training by Eliu Cordova
There are so many different types of baking pans out there, that it may be difficult for the beginner to sort through them all. In this article, I am going to reveal 3 basic tips to consider that will help you choose the right baking pans for any occasion.
Let's say you're in the kitchen ready to bake something. Whether it's a birthday cake for your child's birthday party, some cupcakes for a school or office event, or even a pie for a special meal, when it's time to bake, you need to know which baking pan to use.
I know how over overwhelming it can be because there are so many different kinds of pans. I was once a beginner and didn't know a bundt cake pan from a cupcake pan. The fact that baking pans come in so many shapes and sizes, and are made of different materials doesn't make it any easier.
I'm going to help you out. The three tips I'm going to discuss are size (yes, it does matter), shape, and material and how to determine which pan is right for your particular baking need, so let's get started...
The first thing to consider is size. The difference in the size of the baking pan determines the volume of batter the pan can hold. It is important that you use the right size of pan for the dish you are preparing. For example, if you use a pan that is too big, it will cause the depth of the batter to be shallower. This, in turn, causes the batter to bake more quickly, and will throw off the cooking times, and even the consistency of the end result.
The opposite is true is the baking pan you use is too small. The batter ends up deeper and will take a longer time to bake. Once again, this throws off the cooking time and the consistency of the end product.
The second thing to consider is shape. The shape of the pan will be determined by what you happen to be baking. Some examples of different shapes are a cake pan, a loaf pan, and a pie pan.
Cake pans can be round or square, but they can also come in a variety of character and odd shapes. For example, there are cartoon characters, and football shapes.
Loaf pans are generally large with flat bottoms. Think of the shape of a loaf of bread that you buy at the store. Do you see the shape in your mind? A loaf pan will produce a similar shape.
Pie pans are only meant for baking pies. I know that sounds simplistic, but it's the truth. Pie pans are usually round and have a flat bottom with sides all around.
The third thing to consider is the material from which your baking pan is made from. There are generally two types...
The first material is metal. The most common metal now used is aluminum because of it's low cost, durability, light weight, and ease of clean up.
The second material is glass, although glass usually refers to baking dishes. Something to consider if you use a glass baking dish is that you may have to reduce the temperature of your oven by about 25 degrees.
Most recipes will let you know what material of pan to use, just in case you're a little confused as to which to choose. If they indicate that you can use either one, then they'll also include some sort of adjustment in cooking times. If not, just remember the 25 degree rule I mentioned above.
There you have it--baking pans explained. Now you know the basics for how to choose the right baking pan no matter what you're baking. You're ready to face the kitchen and let it know who's boss.
About the Author
You know how to choose a baking pan, now you're ready to purchase one too. Get your quality baking pans at http://cakepanstore.com. They offer a great variety of pans for all occasions, and at excellent prices.
There are so many different types of baking pans out there, that it may be difficult for the beginner to sort through them all. In this article, I am going to reveal 3 basic tips to consider that will help you choose the right baking pans for any occasion.
Let's say you're in the kitchen ready to bake something. Whether it's a birthday cake for your child's birthday party, some cupcakes for a school or office event, or even a pie for a special meal, when it's time to bake, you need to know which baking pan to use.
I know how over overwhelming it can be because there are so many different kinds of pans. I was once a beginner and didn't know a bundt cake pan from a cupcake pan. The fact that baking pans come in so many shapes and sizes, and are made of different materials doesn't make it any easier.
I'm going to help you out. The three tips I'm going to discuss are size (yes, it does matter), shape, and material and how to determine which pan is right for your particular baking need, so let's get started...
The first thing to consider is size. The difference in the size of the baking pan determines the volume of batter the pan can hold. It is important that you use the right size of pan for the dish you are preparing. For example, if you use a pan that is too big, it will cause the depth of the batter to be shallower. This, in turn, causes the batter to bake more quickly, and will throw off the cooking times, and even the consistency of the end result.
The opposite is true is the baking pan you use is too small. The batter ends up deeper and will take a longer time to bake. Once again, this throws off the cooking time and the consistency of the end product.
The second thing to consider is shape. The shape of the pan will be determined by what you happen to be baking. Some examples of different shapes are a cake pan, a loaf pan, and a pie pan.
Cake pans can be round or square, but they can also come in a variety of character and odd shapes. For example, there are cartoon characters, and football shapes.
Loaf pans are generally large with flat bottoms. Think of the shape of a loaf of bread that you buy at the store. Do you see the shape in your mind? A loaf pan will produce a similar shape.
Pie pans are only meant for baking pies. I know that sounds simplistic, but it's the truth. Pie pans are usually round and have a flat bottom with sides all around.
The third thing to consider is the material from which your baking pan is made from. There are generally two types...
The first material is metal. The most common metal now used is aluminum because of it's low cost, durability, light weight, and ease of clean up.
The second material is glass, although glass usually refers to baking dishes. Something to consider if you use a glass baking dish is that you may have to reduce the temperature of your oven by about 25 degrees.
Most recipes will let you know what material of pan to use, just in case you're a little confused as to which to choose. If they indicate that you can use either one, then they'll also include some sort of adjustment in cooking times. If not, just remember the 25 degree rule I mentioned above.
There you have it--baking pans explained. Now you know the basics for how to choose the right baking pan no matter what you're baking. You're ready to face the kitchen and let it know who's boss.
About the Author
You know how to choose a baking pan, now you're ready to purchase one too. Get your quality baking pans at http://cakepanstore.com. They offer a great variety of pans for all occasions, and at excellent prices.
Easy Way to do well when cooking for a crowd
Easy Way to do well when cooking for a crowd by Satwinder
You don't need to panic if you find yourself on a situation you need to cook for a crowd. Choosing the appropriate equipment and adapting well the preparation you will find out it's not that huge challenge or mysterious science to cook for a lot of people. All you need is to prepare yourself, leave everything you need organized and be safe.
Food and Hygiene Safety
Cooking for a crowd involves hazards you absolutely need to be aware of. Make sure you have the appropriate knowledge of the right cooking and storing temperatures. Wrong temperatures are the biggest cause of food contamination since bacteria grows incredibly fast when you don't prepare it right. For more details go to www.cajuns-recipes.com . You are probably wondering what you can do to have the food properly cooked and don't risk your guests health. It's not difficult. By monitoring the temperature of your dishes you can avoid them to reach dangerous temperature zones. When possible, we also recommend dividing the dishes in small portions for storage. It will allow the food to easily cool avoiding creating bacteria friendly environment.
Portions - Rule of Ten
To avoid either hungry guests or waste of food you need to estimate quantities.
To figure out how much you will have to enlarge your recipe, the catering industry uses the Rule of Ten. It says that for ten adults you will need:
Meat - four pounds Potatoes for salad - three pounds Dry pasta for salad - one pound Peeled pre-cooked prawns - two to three pounds Shellfish - two pounds Soup to be served as appetizer - half gallon Soup to be served as main course - one gallon Salad - two pounds of leaves Salad dressing - three cups Cocktails - twenty per hour Punch - a gallon
If you know the guests enjoy cocktails a lot, make sure you have the proper amount of ice (ten pounds) and a good assortment of soft drinks. Watch the liquors as well! You will need a 750 ml bottle for each 16 cocktails.
Cooking Provisions
You may find it hard to encounter pans, pots and dishware to cook for a crowd. Disposable foil pans are an option, but you need to be aware that they can be quite fragile when holding hot or heavy food. For more details go to www.apples-recipes.com .To avoid getting into trouble your best shot is to rent professional equipment that will give you the peace of mind of having the proper tools what will certainly help you to concentrate exclusively on the food.
Make a dish list
When serving, make sure you have a list of everything you prepared. Score out what you have already served, and you will avoid to have by the end of the dinner not served dishes remaining inside your fridge.
Organization is the key for cutting out "worries" from your menu when you are cooking for a crowd. Following those simple tips, I'm sure you will be very proud of yourself when the party is over.
About the Author
www.cooking-chinese-style.com
www.delicious-candy-recipes.com
You don't need to panic if you find yourself on a situation you need to cook for a crowd. Choosing the appropriate equipment and adapting well the preparation you will find out it's not that huge challenge or mysterious science to cook for a lot of people. All you need is to prepare yourself, leave everything you need organized and be safe.
Food and Hygiene Safety
Cooking for a crowd involves hazards you absolutely need to be aware of. Make sure you have the appropriate knowledge of the right cooking and storing temperatures. Wrong temperatures are the biggest cause of food contamination since bacteria grows incredibly fast when you don't prepare it right. For more details go to www.cajuns-recipes.com . You are probably wondering what you can do to have the food properly cooked and don't risk your guests health. It's not difficult. By monitoring the temperature of your dishes you can avoid them to reach dangerous temperature zones. When possible, we also recommend dividing the dishes in small portions for storage. It will allow the food to easily cool avoiding creating bacteria friendly environment.
Portions - Rule of Ten
To avoid either hungry guests or waste of food you need to estimate quantities.
To figure out how much you will have to enlarge your recipe, the catering industry uses the Rule of Ten. It says that for ten adults you will need:
Meat - four pounds Potatoes for salad - three pounds Dry pasta for salad - one pound Peeled pre-cooked prawns - two to three pounds Shellfish - two pounds Soup to be served as appetizer - half gallon Soup to be served as main course - one gallon Salad - two pounds of leaves Salad dressing - three cups Cocktails - twenty per hour Punch - a gallon
If you know the guests enjoy cocktails a lot, make sure you have the proper amount of ice (ten pounds) and a good assortment of soft drinks. Watch the liquors as well! You will need a 750 ml bottle for each 16 cocktails.
Cooking Provisions
You may find it hard to encounter pans, pots and dishware to cook for a crowd. Disposable foil pans are an option, but you need to be aware that they can be quite fragile when holding hot or heavy food. For more details go to www.apples-recipes.com .To avoid getting into trouble your best shot is to rent professional equipment that will give you the peace of mind of having the proper tools what will certainly help you to concentrate exclusively on the food.
Make a dish list
When serving, make sure you have a list of everything you prepared. Score out what you have already served, and you will avoid to have by the end of the dinner not served dishes remaining inside your fridge.
Organization is the key for cutting out "worries" from your menu when you are cooking for a crowd. Following those simple tips, I'm sure you will be very proud of yourself when the party is over.
About the Author
www.cooking-chinese-style.com
www.delicious-candy-recipes.com
Monday, December 8, 2008
Eating Healthy
Eating Healthy by Rlhs76
Healthy Eating
Being a healthy eater requires you to become both educated and smart about what healthy eating actually is. Being food smart isn't about learning to calculate grams or fat, or is it about studying labels and counting calories.
Healthy eating is all about balanced and moderate eating, consisting of healthy meals at least three times per day. Healthy eaters eat many different types of foods, not limiting themselves to one specific food type or food group.
Eating healthy requires quite a bit of leeway. You might eat too much or not enough, consume foods that are sometimes more or less nutritious. However, you should always fuel your body and your brain regularly with enough food to keep both your mind and body strong and alert.
Bad cholesterol or a bad diet is something we all experience at some point in time. It's impossible to eat healthy our whole lives, even though we may try hard to do it. Eating healthy for your heart is something everyone should try to do, especially when it comes to restoring health and reducing heart attacks.
Your heart and food We know these things for sure - a diet high in saturated fats will help raise your cholesterol, which is a risk factor for heart disease. People that are obese are more prone to heart disease. A diet high in sodium may elevate your blood pressure, leading to inflammation and even heart disease.
To help prevent heart disease and improve your health, put the tips below to good use.
Eat plenty of fish Herring, sardines, and salmon are all excellent sources of Omega 3 essential fatty acids. Other fish are great to, although Omega 3 may help to get your cholesterol down to a healthier level.
Choosing healthy fats and oils Saturated fat will increase the risk of heart disease. It's found in meat, butter, and even coconut oil. You should avoid them until your cholesterol levels are down and you are at a healthy weight. Even those that love red meats can enjoy seafood and nuts for their main sources of protein.
Monounsaturated fats such as olive oils will help you to protect your heart. Olive oil is an ideal choice for cooking, dressing, or even as a dipping sauce.
Plenty of fiber Fiber can help you control your cholesterol. You can find fiber in whole grain products to help control sugar absorption as well, which will help you keep your digestive system healthy.
Choosing carbohydrates Eating for your heart involves staying away from sugary foods such as candy, cookies, cakes, and pastries. Eating a lot of sugar isn't good for your heart disease at all. Healthy carbohydrates involve whole grain breads, whole grain pasta, brown rice, and a lot of vegetables. You should make fruits and vegetables the main aspect of your diet.
Healthy cooking methods Stir frying and sauteing with olive oil or canola oil are both great methods, as you shouldn't dip your food in batter and fry it anymore. If you cook chicken, remove the skin and bake it in the oven in foil.
Instead of frying your fish you should always bake it. Steaming your vegetables can help maintain the most nutrients. You should use cream sauces or lots of butter anymore either. When you eat vegetables, try squeezing lemon juice on them or using your favorite seasonings.
As you make the proper changes to your diet, keep in mind that it takes time for them to become habits. Eating healthy is always great for your body and your lifestyle, especially when it comes to your heart and the prevention of heart disease.
A healthy eater is a good problem solver. Healthy eaters have learned to take care of themselves and their eating with sound judgment and making wise decisions. Healthy eaters are always aware of what they eat, and know the effect that it will have on their bodies.
When someone is unable to take control of their eating, they are also likely to get out of control with other aspects of life as well. They could end up spending too much, talking too much, even going to bed later and later.
You should always remember that restricting food in any way is always a bad thing. Healthy eating is a way of life, something that you can do to enhance your body or your lifestyle. If you've thought about making your life better, healthy eating is just the place to start. You'll make life easier for yourself, those around you, and even your family. For more information on Acid Reflux and other health issues, try visiting http://www.gorillacats.com/
About the Author
Rlhs76 maintains a health and beauty information site that can be viewed at http://www.gorillacats.com/
Healthy Eating
Being a healthy eater requires you to become both educated and smart about what healthy eating actually is. Being food smart isn't about learning to calculate grams or fat, or is it about studying labels and counting calories.
Healthy eating is all about balanced and moderate eating, consisting of healthy meals at least three times per day. Healthy eaters eat many different types of foods, not limiting themselves to one specific food type or food group.
Eating healthy requires quite a bit of leeway. You might eat too much or not enough, consume foods that are sometimes more or less nutritious. However, you should always fuel your body and your brain regularly with enough food to keep both your mind and body strong and alert.
Bad cholesterol or a bad diet is something we all experience at some point in time. It's impossible to eat healthy our whole lives, even though we may try hard to do it. Eating healthy for your heart is something everyone should try to do, especially when it comes to restoring health and reducing heart attacks.
Your heart and food We know these things for sure - a diet high in saturated fats will help raise your cholesterol, which is a risk factor for heart disease. People that are obese are more prone to heart disease. A diet high in sodium may elevate your blood pressure, leading to inflammation and even heart disease.
To help prevent heart disease and improve your health, put the tips below to good use.
Eat plenty of fish Herring, sardines, and salmon are all excellent sources of Omega 3 essential fatty acids. Other fish are great to, although Omega 3 may help to get your cholesterol down to a healthier level.
Choosing healthy fats and oils Saturated fat will increase the risk of heart disease. It's found in meat, butter, and even coconut oil. You should avoid them until your cholesterol levels are down and you are at a healthy weight. Even those that love red meats can enjoy seafood and nuts for their main sources of protein.
Monounsaturated fats such as olive oils will help you to protect your heart. Olive oil is an ideal choice for cooking, dressing, or even as a dipping sauce.
Plenty of fiber Fiber can help you control your cholesterol. You can find fiber in whole grain products to help control sugar absorption as well, which will help you keep your digestive system healthy.
Choosing carbohydrates Eating for your heart involves staying away from sugary foods such as candy, cookies, cakes, and pastries. Eating a lot of sugar isn't good for your heart disease at all. Healthy carbohydrates involve whole grain breads, whole grain pasta, brown rice, and a lot of vegetables. You should make fruits and vegetables the main aspect of your diet.
Healthy cooking methods Stir frying and sauteing with olive oil or canola oil are both great methods, as you shouldn't dip your food in batter and fry it anymore. If you cook chicken, remove the skin and bake it in the oven in foil.
Instead of frying your fish you should always bake it. Steaming your vegetables can help maintain the most nutrients. You should use cream sauces or lots of butter anymore either. When you eat vegetables, try squeezing lemon juice on them or using your favorite seasonings.
As you make the proper changes to your diet, keep in mind that it takes time for them to become habits. Eating healthy is always great for your body and your lifestyle, especially when it comes to your heart and the prevention of heart disease.
A healthy eater is a good problem solver. Healthy eaters have learned to take care of themselves and their eating with sound judgment and making wise decisions. Healthy eaters are always aware of what they eat, and know the effect that it will have on their bodies.
When someone is unable to take control of their eating, they are also likely to get out of control with other aspects of life as well. They could end up spending too much, talking too much, even going to bed later and later.
You should always remember that restricting food in any way is always a bad thing. Healthy eating is a way of life, something that you can do to enhance your body or your lifestyle. If you've thought about making your life better, healthy eating is just the place to start. You'll make life easier for yourself, those around you, and even your family. For more information on Acid Reflux and other health issues, try visiting http://www.gorillacats.com/
About the Author
Rlhs76 maintains a health and beauty information site that can be viewed at http://www.gorillacats.com/
Monday, December 1, 2008
Several Ways to Save Electricity and Energy in the Kitchen
Several Ways to Save Electricity and Energy in the Kitchen by H. Y. Wong
There are several ways in which we can save electricity and energy in the kitchen. One way is to see if we can reduce the cooking times. Another way is to see if a different appliance does the same job and yet uses less energy. Yet another way is to see if we can reduce wastage. Here are some tips.
1. Defrost food first before cooking it. You can do it in a fridge overnight or in a microwave if you want the defrosting done quickly.
2. Put a lid on the pan when you're cooking. When a pan is covered, heat loss is reduced. That means you can set the stove on low to keep the content simmering. The cooking time will also be reduced.
3. Use a pressure cooker to cook foods. Since it operates at a higher pressure, water therefore boils at a higher temperature. The higher temperature of the water and steam causes the food to be cooked much faster, using less energy.
4. Don't use a small pan on a large burner. Match the sizes of the pan and of the heating element.
5. Use flat-bottomed pans instead of warped-bottom ones, particularly when cooking on electric stove.
6. Stir fry meat and vegetables. It takes more time to chop up the meat, but the meat then cooks much quicker.
7. Use a kettle to boil water instead of using a stove top burner. Boil only the amount of water that is needed, whether it is for making tea or for cooking.
8. When baking in the oven, experiment to see if preheating time can be kept to a minimum or done away all together.
9. Try not to open the oven door to check on cooking progress as a lot of heat escapes otherwise. It can be helpful having an oven thermometer or an oven-safe meat thermometer.
10. Where possible, use a microwave oven. Microwaves uses a considerable amount of energy when in use but it more than makes up for it by the much reduced cooking times. It draws much less electricity than an electric oven for the same job.
11. Use a toaster oven to do small baking jobs instead of an oven. Using a toaster oven decreases the area to be heated and in so doing saves energy. Use it for things like baking potatoes, fish sticks, chicken nuggets etc.
12. Use a convection microwave that offers, within the same unit, microwave, convection oven and grill features. Some of these microwave ovens can cook food using both convection and microwave at the same time, providing crisp brown exteriors and retaining juiciness for meats and chickens.
13. Use a steamer for cooking meals like fish and vegetables. It cannot burn the food and has a relatively low power consumption.
14. Use a crock pot (slow cooker) instead of a stove top burner to cook soups and stews that typically take a long time. It will let these dishes simmer gently.
15. Use a thermal cooker for things like soups and stews. A thermal cooker has 2 parts: an inner pan and an outer container. The inner pan is used to bring foods to a boil on a stove. It is then placed inside the insulated outer container and sealed until cooked.
16. Use an induction cooker. It uses magnetic induction to transfer heat from the cooker to the pan on the surface. The cooktop surface also stays relatively cool while the food in the pan is cooking. Induction cookers have a very high energy efficiency, much higher than traditional stoves.
17. Use an electricity monitor to measure the electrical usage of various electrical appliances in the kitchen.
The last point is worth mentioning in a little more detail. Some electricity monitors not only measure the electricity consumption but also work out the actual cost. All you have to do is to input the electric rate found on the utility bill and the monitor does the calculation for you.
Using an electricity monitor, you can find out the usage costs of your kitchen electrical appliances and then come up with your own list of energy saving tips and ideas.
About the Author
Find out more information about electricity monitor and other practical electrical gadgets. You will also discover many other interesting household gadgets on the web site
There are several ways in which we can save electricity and energy in the kitchen. One way is to see if we can reduce the cooking times. Another way is to see if a different appliance does the same job and yet uses less energy. Yet another way is to see if we can reduce wastage. Here are some tips.
1. Defrost food first before cooking it. You can do it in a fridge overnight or in a microwave if you want the defrosting done quickly.
2. Put a lid on the pan when you're cooking. When a pan is covered, heat loss is reduced. That means you can set the stove on low to keep the content simmering. The cooking time will also be reduced.
3. Use a pressure cooker to cook foods. Since it operates at a higher pressure, water therefore boils at a higher temperature. The higher temperature of the water and steam causes the food to be cooked much faster, using less energy.
4. Don't use a small pan on a large burner. Match the sizes of the pan and of the heating element.
5. Use flat-bottomed pans instead of warped-bottom ones, particularly when cooking on electric stove.
6. Stir fry meat and vegetables. It takes more time to chop up the meat, but the meat then cooks much quicker.
7. Use a kettle to boil water instead of using a stove top burner. Boil only the amount of water that is needed, whether it is for making tea or for cooking.
8. When baking in the oven, experiment to see if preheating time can be kept to a minimum or done away all together.
9. Try not to open the oven door to check on cooking progress as a lot of heat escapes otherwise. It can be helpful having an oven thermometer or an oven-safe meat thermometer.
10. Where possible, use a microwave oven. Microwaves uses a considerable amount of energy when in use but it more than makes up for it by the much reduced cooking times. It draws much less electricity than an electric oven for the same job.
11. Use a toaster oven to do small baking jobs instead of an oven. Using a toaster oven decreases the area to be heated and in so doing saves energy. Use it for things like baking potatoes, fish sticks, chicken nuggets etc.
12. Use a convection microwave that offers, within the same unit, microwave, convection oven and grill features. Some of these microwave ovens can cook food using both convection and microwave at the same time, providing crisp brown exteriors and retaining juiciness for meats and chickens.
13. Use a steamer for cooking meals like fish and vegetables. It cannot burn the food and has a relatively low power consumption.
14. Use a crock pot (slow cooker) instead of a stove top burner to cook soups and stews that typically take a long time. It will let these dishes simmer gently.
15. Use a thermal cooker for things like soups and stews. A thermal cooker has 2 parts: an inner pan and an outer container. The inner pan is used to bring foods to a boil on a stove. It is then placed inside the insulated outer container and sealed until cooked.
16. Use an induction cooker. It uses magnetic induction to transfer heat from the cooker to the pan on the surface. The cooktop surface also stays relatively cool while the food in the pan is cooking. Induction cookers have a very high energy efficiency, much higher than traditional stoves.
17. Use an electricity monitor to measure the electrical usage of various electrical appliances in the kitchen.
The last point is worth mentioning in a little more detail. Some electricity monitors not only measure the electricity consumption but also work out the actual cost. All you have to do is to input the electric rate found on the utility bill and the monitor does the calculation for you.
Using an electricity monitor, you can find out the usage costs of your kitchen electrical appliances and then come up with your own list of energy saving tips and ideas.
About the Author
Find out more information about electricity monitor and other practical electrical gadgets. You will also discover many other interesting household gadgets on the web site
Friday, November 28, 2008
Recompense to Creating Homemade Pizza
Recompense to Creating Homemade Pizza by davinder
Pizza is one of the most popular fast foods in the United States. It tastes good, it's quick, and it's convenient. These three things alone make it a top choice for families everywhere
Pizza is one of the most popular fast foods in the United States. It tastes good, it's quick, and it's convenient. These three things alone make it a top choice for families everywhere. While these are some of the advantages of ordering pizza from some joint that delivers, there are definite and obvious advantages to trying your own homemade pizza. Get the family together in the kitchen, save some money, and control the ingredients you include in your pizza.
One of the first advantages of making your own homemade pizza is getting your family into the kitchen together. Dividing up the tasks of making a pizza among family members is a great way to slow down in a busy life and be able talk about your day, how everyone is feeling, and has general family together time. If you want more details visit at www.cat-head-biscuit.com.
If you have smaller children, tasks like rolling out the dough, spreading pizza sauce, and placing the cheese on the pizza are safe, less-messy ways to have your young child help with the making of the pizza. They are protected and still feel like they are able to help and contribute.
If you have older kids, you may consider letting them help you with more adult projects like cutting up the vegetables, cooking any meats, or putting the pizza in the oven when it is time. Bringing the family together in the kitchen then eating together at the table can strengthen the bond you feel with one another.
Another advantage of making your own pizza as a family is to save some money. While fresh ingredients can be costly, purchasing fresh vegetables at the farmer's market can be very inexpensive. The ingredients it takes to make a pizza from scratch can cost far less than ordering take-out pizza these days. Some pizza joints charge upwards of 25 dollars for a large supreme pizza. You can make 2 to 3 pizzas at home for that amount of money; more depending on the type of pizza you make. The cost of take-out pizza definitely takes its toll when ordering for a large crowd. A few large supreme pizzas and you've spent an exorbitant amount of cash. Making your own pizzas for a party can make a huge difference in bang for your buck.
One final advantage to making pizza instead of ordering it is that you can control the ingredients that go into your pizza.
Many times, fast food places use much unhealthier foods and ingredients than you would as an individual. With making your own pizza, you control how much salt goes into that homemade sauce.
You can also login on to www.cooking-chinese-style.com.You can also be absolutely certain of the freshness of the vegetables. And you can know what kind of environment it was made in. Doing this can help your pizza be much healthier and better tasting. Those are two qualities that everyone wants in a pizza.
There are many reasons to make a homemade pizza with your family. Just a few are that it will bring your family closer, it can be less expensive, and you can control the ingredients that are included. All of these make creating your own pizza from scratch a great choice for dinner that you can feel good about. http://www.camping-outdoors-recipes.com/ http://www.thanks-giving-recipes.com/
About the Author
MY NAME IS DAVINDER SINGH
Pizza is one of the most popular fast foods in the United States. It tastes good, it's quick, and it's convenient. These three things alone make it a top choice for families everywhere
Pizza is one of the most popular fast foods in the United States. It tastes good, it's quick, and it's convenient. These three things alone make it a top choice for families everywhere. While these are some of the advantages of ordering pizza from some joint that delivers, there are definite and obvious advantages to trying your own homemade pizza. Get the family together in the kitchen, save some money, and control the ingredients you include in your pizza.
One of the first advantages of making your own homemade pizza is getting your family into the kitchen together. Dividing up the tasks of making a pizza among family members is a great way to slow down in a busy life and be able talk about your day, how everyone is feeling, and has general family together time. If you want more details visit at www.cat-head-biscuit.com.
If you have smaller children, tasks like rolling out the dough, spreading pizza sauce, and placing the cheese on the pizza are safe, less-messy ways to have your young child help with the making of the pizza. They are protected and still feel like they are able to help and contribute.
If you have older kids, you may consider letting them help you with more adult projects like cutting up the vegetables, cooking any meats, or putting the pizza in the oven when it is time. Bringing the family together in the kitchen then eating together at the table can strengthen the bond you feel with one another.
Another advantage of making your own pizza as a family is to save some money. While fresh ingredients can be costly, purchasing fresh vegetables at the farmer's market can be very inexpensive. The ingredients it takes to make a pizza from scratch can cost far less than ordering take-out pizza these days. Some pizza joints charge upwards of 25 dollars for a large supreme pizza. You can make 2 to 3 pizzas at home for that amount of money; more depending on the type of pizza you make. The cost of take-out pizza definitely takes its toll when ordering for a large crowd. A few large supreme pizzas and you've spent an exorbitant amount of cash. Making your own pizzas for a party can make a huge difference in bang for your buck.
One final advantage to making pizza instead of ordering it is that you can control the ingredients that go into your pizza.
Many times, fast food places use much unhealthier foods and ingredients than you would as an individual. With making your own pizza, you control how much salt goes into that homemade sauce.
You can also login on to www.cooking-chinese-style.com.You can also be absolutely certain of the freshness of the vegetables. And you can know what kind of environment it was made in. Doing this can help your pizza be much healthier and better tasting. Those are two qualities that everyone wants in a pizza.
There are many reasons to make a homemade pizza with your family. Just a few are that it will bring your family closer, it can be less expensive, and you can control the ingredients that are included. All of these make creating your own pizza from scratch a great choice for dinner that you can feel good about. http://www.camping-outdoors-recipes.com/ http://www.thanks-giving-recipes.com/
About the Author
MY NAME IS DAVINDER SINGH
The countdown to Christmas diet
The countdown to Christmas diet by Louise O'Connell
Do you have a special outfit or little black dress that you want to wear this Christmas? If it's feeling a bit tight at the moment, you might be panicking that you've left it too late to lose weight. We've got a fail-safe 5-week diet plan that will help you slim and keep you motivated. And even if you've only just found us you can still join the diet at any point and lose weight!
One of the classic diet mistakes we all make is that we rush into it and then get bored a few weeks later and end up bingeing. But this diet is different. You start slowly and make changes gradually. The first week you could lose 1-2lbs, then the 2nd and 3rd week you could lose another 1-2 pounds a week. Week 4 and 5 you could lose between 3 and 5lbs. Of course, everyone is different but whether you start at week 1 or week 4 you'll lose weight and get a flatter tummy.What do I do?It's very easy.
Here are the rules:
You cannot have any takeaway or junk food and you need to stop eating cakes, chocolate and biscuits other than the treat you are allowed each day.
Each day you can have one of these:1 2-finger KitKat2 jaffa cakes1 packet of light crisps1 low-fat chocolate mousse 2 scoops of low-fat ice cream1 handful of salted or roasted nuts - any variety1 sugar-free jelly with low-fat squirty cream
Take time to really enjoy these treats, and always have a large glass of water with them to help fill you up.Swap all your milk in tea, coffee and cereal for skimmed milk.Swap all the high carbohydrate foods, such as rice, pasta and bread for the brown or wholegrain variety.
Did you know that these sorts of food can actually make you hungrier and bloated so this is another reason to go for wholegrain rather than white.
Don't drink alcoholDrink 8 glasses of water every day - including one when you get up in the morning and one before every meal or snack.Weeks 1 and 2If you usually stick to ready-meals or you don't do much cooking, these are the weeks where all that changes! Don't worry it's not complicated or expensive.
Stick to your normal diet, but follow all the diets rules and make every evening meal from scratch.And if you've only just joined in and you've only got two weeks to go, don't worry you could still lose 1lbs or 2lbs a week.Weeks 3 and 4It's time to start calorie counting - but don't worry, it's not boring or hard because we've done the work for you.
You can either make up your own diet based on 1500 calories a day, see our guide to what you get for 200, 300, 400 and 500 calories.You can carry on having one treat a day from the list in week 1 as long as it fits in with the calorie count. Week 5This is the final week and you're almost at your goal weight or dress size. Well done, you've worked hard and you're looking good. But this is possibly the hardest week as there'll be booze and nibbles offered wherever you go. Plus you need to do a detox diet - it's just for a week, so it won't be too hard. Remember the prize is looking great and being the envy of all your friends!Congratulations! You've done 5 whole weeks of dieting and the effort has paid off, not only have you lost weight you've also learnt about your eating habits and gained new, healthy ones.Don't ruin all your hard work with a massive Christmas binge, take some of the things you've learnt over the last five weeks - the new recipes, the new ways to be more active, clever fat burning tips - and make sure that you have a happy and healthy season and a slim new year too.
About the Author
Louise O'ConnellGood to KnowA great resource for women featuring: pregnancy, including the early signs of pregnancy, help with problems conceiving, how to spot ovulation and much, much more.
Do you have a special outfit or little black dress that you want to wear this Christmas? If it's feeling a bit tight at the moment, you might be panicking that you've left it too late to lose weight. We've got a fail-safe 5-week diet plan that will help you slim and keep you motivated. And even if you've only just found us you can still join the diet at any point and lose weight!
One of the classic diet mistakes we all make is that we rush into it and then get bored a few weeks later and end up bingeing. But this diet is different. You start slowly and make changes gradually. The first week you could lose 1-2lbs, then the 2nd and 3rd week you could lose another 1-2 pounds a week. Week 4 and 5 you could lose between 3 and 5lbs. Of course, everyone is different but whether you start at week 1 or week 4 you'll lose weight and get a flatter tummy.What do I do?It's very easy.
Here are the rules:
You cannot have any takeaway or junk food and you need to stop eating cakes, chocolate and biscuits other than the treat you are allowed each day.
Each day you can have one of these:1 2-finger KitKat2 jaffa cakes1 packet of light crisps1 low-fat chocolate mousse 2 scoops of low-fat ice cream1 handful of salted or roasted nuts - any variety1 sugar-free jelly with low-fat squirty cream
Take time to really enjoy these treats, and always have a large glass of water with them to help fill you up.Swap all your milk in tea, coffee and cereal for skimmed milk.Swap all the high carbohydrate foods, such as rice, pasta and bread for the brown or wholegrain variety.
Did you know that these sorts of food can actually make you hungrier and bloated so this is another reason to go for wholegrain rather than white.
Don't drink alcoholDrink 8 glasses of water every day - including one when you get up in the morning and one before every meal or snack.Weeks 1 and 2If you usually stick to ready-meals or you don't do much cooking, these are the weeks where all that changes! Don't worry it's not complicated or expensive.
Stick to your normal diet, but follow all the diets rules and make every evening meal from scratch.And if you've only just joined in and you've only got two weeks to go, don't worry you could still lose 1lbs or 2lbs a week.Weeks 3 and 4It's time to start calorie counting - but don't worry, it's not boring or hard because we've done the work for you.
You can either make up your own diet based on 1500 calories a day, see our guide to what you get for 200, 300, 400 and 500 calories.You can carry on having one treat a day from the list in week 1 as long as it fits in with the calorie count. Week 5This is the final week and you're almost at your goal weight or dress size. Well done, you've worked hard and you're looking good. But this is possibly the hardest week as there'll be booze and nibbles offered wherever you go. Plus you need to do a detox diet - it's just for a week, so it won't be too hard. Remember the prize is looking great and being the envy of all your friends!Congratulations! You've done 5 whole weeks of dieting and the effort has paid off, not only have you lost weight you've also learnt about your eating habits and gained new, healthy ones.Don't ruin all your hard work with a massive Christmas binge, take some of the things you've learnt over the last five weeks - the new recipes, the new ways to be more active, clever fat burning tips - and make sure that you have a happy and healthy season and a slim new year too.
About the Author
Louise O'ConnellGood to KnowA great resource for women featuring: pregnancy, including the early signs of pregnancy, help with problems conceiving, how to spot ovulation and much, much more.
Balanced Food Choices "101" for Permanent Weight Loss and Maintenance
Balanced Food Choices "101" for Permanent Weight Loss and Maintenance by George Tohme
Here is the ultimate meal, snack and beverage distribution throughout each day. Due to the restricted article size all the details about what is the amazing List A and List B of food, various other sample choices and many other lifesaving information tips and details on all issues related to food and activity choices and improving your meal choices when eating out are in the E-book mentioned above.
This meal and snack breakdown is the long awaited solution to the "diet" dilemma which enables to make balanced food choices from all food groups without cutting out any food group, counting calories or counting grams of this or that. Improve the choices of food ingredients from food you currently cook or choose while eating out and NEVER DIET AGAIN.
Breakfast:
Sample Choice #1: Cereal of choice from List A (one serving as indicated on the cereal box) and Low fat milk or soy milk (enough to saturate the cereal) and/or 1 fruit (you may skip the fruit here and have it for a snack) and Coffee or tea (black or sweetened with Splenda) 1 glass of water
Sample Choice #2, 3 or 4 will not be included in this article due to the size of the article. P.S. • Many restaurants offer whole grain bread, brown pasta and rice and pancakes made with whole grain flour, you just have to ask. • I deliberately did not include juices because they typically contain a high amount of sugar, and an 8-ounce glass may have the equivalent of 3 or 4 oranges or apples and is less filling. Eating whole fruit is more filling and has more fiber. If you must have juice with your breakfast, then a 4 to 6 ounces glass is fine.
Snack:
1 fruit from List A (make a different fruit choice every time) and 1 glass of ice water (lemon, lime, orange slice, or sugar free flavoring powders available in delicious multiple flavors, can be added to your water for flavor)
Lunch
(See "Cooking methods" below for suggestions on cooking food other than frying):
Every meal needs to include a variety of veggies, a source of meat and a source of whole grain or a high fiber Curbs in the amounts of that imaginary average round size dinner plate; half a plate for the veggies, a quarter plate for lean meat or fish and the last quarter for the high fiber/complex curbs (for details on portion sizes refer to the 3rd point titled "Portion sizes" from the top of the previous section):
Quantity/portion:
Enough to cover a half section of that average round size dinner plate
Proteins (choice of lean meat, pork, chicken or fish (from List A) Beans can be substituted if meat is not desired Quantity/ portion:
Select one choice of meat or a combination of two but enough to cover about a quarter section of that plate.
Whole Grains/ high fiber curbs (choices from List A) such as: 1 or 2 slices of whole grain bread or all the other variety of choices from List A Quantity/portion:
Choose one or multiple choices of high fiber curbs from List A, enough to cover the last quarter section of that average round size plate.
Beverages
A glass of water or A diet soft drink or Iced tea (sweetened with Splenda or other sweeteners)
Snack: From List A
Sample choice # 1:
Mixed nuts (a half palm-full) or (other choices of nuts from " Nuts and seeds" in the "Snacks" section towards the bottom of List A) and 1 fruit (different from fruits consumed earlier) and 1 glass of water
Sample choice #2 and 3 will not be included in this article:
Dinner:
(See "Cooking methods" below for suggestions on cooking food other than frying)
Make choices for dinner in the same structure and portions as for lunch; only choose a different variety of vegetables, meat, and high fiber curbs with every snack or meal to ensure you are getting a variety of all nutrients. Remember to limit portion sizes to that imaginary average round size dinner plate.
Veggies or salad (Same structure but different variety than lunch)
Quantity/portion:
Enough to cover a half section of that average round size dinner plate
Meat or fish or beans, same structure but different variety than lunch. Make choices 80 % of time from List A.
Quantity/ portion:
Select one choice of meat or a combination of two but enough to cover about a quarter section of that plate.
Whole grain/ high fiber Curb
Same structure but different variety than lunch from the Carbs section of List A. Make choices 80 % of time from List A.
Quantity/portion:
Choose one or multiple choices of high fiber carbs from List A, enough to cover the last quarter section of that average round size plate.
Beverages
A glass of water or Iced tea (sweetened with Splenda or other sweeteners)
Dessert (3 or 4 times a week): Any small portion sizes of your favorable dessert choices in List A, such as a couple small scoops of no-added-sugar ice cream or desserts made with low sugar and fat. Occasionally, you can indulge with desserts from List B.
Water: Don't forget to drink 6 to 8 glasses of water throughout each day.
For more detailed information on any of these topics log on to: www.LifestyleMakeoverEbook.com and check out these information packed lifesaving book and e-book volumes: LIFESTYLE MAKEOVER FOR DIABETICS AND PRE-DIABETICS and 4 other e-books: Lifestyle Makeover: Sex, Stress, and Alcohol, Lifestyle Makeover for All Couch Potatoes, Lifestyle Makeover: Defeat High Cholesterol and Blood Pressure, and Lifestyle Makeover for all Tobacco Users. The author of this article is also the author of these volumes
Test your knowledge on these various issues and take a simple True and False quiz by logging on to: www.LifestyleMakeoverEbook.com
Copyright © 2008 by George Tohme All rights reserved.
About the Author
This article is written by George Tohme Pharmacist and Author of the e-book "Lifestyle Makeover for All Couch Potatoes".
Here is the ultimate meal, snack and beverage distribution throughout each day. Due to the restricted article size all the details about what is the amazing List A and List B of food, various other sample choices and many other lifesaving information tips and details on all issues related to food and activity choices and improving your meal choices when eating out are in the E-book mentioned above.
This meal and snack breakdown is the long awaited solution to the "diet" dilemma which enables to make balanced food choices from all food groups without cutting out any food group, counting calories or counting grams of this or that. Improve the choices of food ingredients from food you currently cook or choose while eating out and NEVER DIET AGAIN.
Breakfast:
Sample Choice #1: Cereal of choice from List A (one serving as indicated on the cereal box) and Low fat milk or soy milk (enough to saturate the cereal) and/or 1 fruit (you may skip the fruit here and have it for a snack) and Coffee or tea (black or sweetened with Splenda) 1 glass of water
Sample Choice #2, 3 or 4 will not be included in this article due to the size of the article. P.S. • Many restaurants offer whole grain bread, brown pasta and rice and pancakes made with whole grain flour, you just have to ask. • I deliberately did not include juices because they typically contain a high amount of sugar, and an 8-ounce glass may have the equivalent of 3 or 4 oranges or apples and is less filling. Eating whole fruit is more filling and has more fiber. If you must have juice with your breakfast, then a 4 to 6 ounces glass is fine.
Snack:
1 fruit from List A (make a different fruit choice every time) and 1 glass of ice water (lemon, lime, orange slice, or sugar free flavoring powders available in delicious multiple flavors, can be added to your water for flavor)
Lunch
(See "Cooking methods" below for suggestions on cooking food other than frying):
Every meal needs to include a variety of veggies, a source of meat and a source of whole grain or a high fiber Curbs in the amounts of that imaginary average round size dinner plate; half a plate for the veggies, a quarter plate for lean meat or fish and the last quarter for the high fiber/complex curbs (for details on portion sizes refer to the 3rd point titled "Portion sizes" from the top of the previous section):
Quantity/portion:
Enough to cover a half section of that average round size dinner plate
Proteins (choice of lean meat, pork, chicken or fish (from List A) Beans can be substituted if meat is not desired Quantity/ portion:
Select one choice of meat or a combination of two but enough to cover about a quarter section of that plate.
Whole Grains/ high fiber curbs (choices from List A) such as: 1 or 2 slices of whole grain bread or all the other variety of choices from List A Quantity/portion:
Choose one or multiple choices of high fiber curbs from List A, enough to cover the last quarter section of that average round size plate.
Beverages
A glass of water or A diet soft drink or Iced tea (sweetened with Splenda or other sweeteners)
Snack: From List A
Sample choice # 1:
Mixed nuts (a half palm-full) or (other choices of nuts from " Nuts and seeds" in the "Snacks" section towards the bottom of List A) and 1 fruit (different from fruits consumed earlier) and 1 glass of water
Sample choice #2 and 3 will not be included in this article:
Dinner:
(See "Cooking methods" below for suggestions on cooking food other than frying)
Make choices for dinner in the same structure and portions as for lunch; only choose a different variety of vegetables, meat, and high fiber curbs with every snack or meal to ensure you are getting a variety of all nutrients. Remember to limit portion sizes to that imaginary average round size dinner plate.
Veggies or salad (Same structure but different variety than lunch)
Quantity/portion:
Enough to cover a half section of that average round size dinner plate
Meat or fish or beans, same structure but different variety than lunch. Make choices 80 % of time from List A.
Quantity/ portion:
Select one choice of meat or a combination of two but enough to cover about a quarter section of that plate.
Whole grain/ high fiber Curb
Same structure but different variety than lunch from the Carbs section of List A. Make choices 80 % of time from List A.
Quantity/portion:
Choose one or multiple choices of high fiber carbs from List A, enough to cover the last quarter section of that average round size plate.
Beverages
A glass of water or Iced tea (sweetened with Splenda or other sweeteners)
Dessert (3 or 4 times a week): Any small portion sizes of your favorable dessert choices in List A, such as a couple small scoops of no-added-sugar ice cream or desserts made with low sugar and fat. Occasionally, you can indulge with desserts from List B.
Water: Don't forget to drink 6 to 8 glasses of water throughout each day.
For more detailed information on any of these topics log on to: www.LifestyleMakeoverEbook.com and check out these information packed lifesaving book and e-book volumes: LIFESTYLE MAKEOVER FOR DIABETICS AND PRE-DIABETICS and 4 other e-books: Lifestyle Makeover: Sex, Stress, and Alcohol, Lifestyle Makeover for All Couch Potatoes, Lifestyle Makeover: Defeat High Cholesterol and Blood Pressure, and Lifestyle Makeover for all Tobacco Users. The author of this article is also the author of these volumes
Test your knowledge on these various issues and take a simple True and False quiz by logging on to: www.LifestyleMakeoverEbook.com
Copyright © 2008 by George Tohme All rights reserved.
About the Author
This article is written by George Tohme Pharmacist and Author of the e-book "Lifestyle Makeover for All Couch Potatoes".
Friday, November 21, 2008
Tips of Cooking Meat In The Microwave
Tips of Cooking Meat In The Microwave by seemameet
Summer is here and if you are anything like me, you don't want to turn on your oven or stove unless absolutely necessary. I do most of my cooking in the microwave during the summer months. It helps keep my home cooler and cuts down on my cooling bill.
I have found that many people don't like to cook meat in the microwave. I was once one of those people. Chicken would come out like rubber and I always worried that ground beef didn't cook thoroughly. I have since found that the trick is to use the right cooking utensils.
There has also been some hype about how it's not safe to use plastic to cook meat or anything else in the microwave. This is only half true. Certain types of plastic have chemicals that are activated with the extreme heat of the microwave and these chemicals can get into your food. For more details visit to www.cheese-cake-recipes.com Hence, the key to cooking in your microwave is, once again, to use the correct cooking utensils. Basically, use containers that are specifically designed for cooking in the microwave.
My preference in microwave cooking is Tupperware. Their cookware is specifically designed for the microwave so you don't have to worry about the chemicals. Their Oval Cooker is designed to retain the moisture of your meat so that your meat doesn't come out dry and rubbery. It also has a colander so you can brown your meat and let the grease drip to the bottom. That makes it easy to dispose of the grease drippings or use them for gravy. Tupperware also backs it cooker with a lifetime warranty so if it breaks I can just replace it with a new one, which seems like a good investment to me.
So the instructions I am providing below apply to the Tupperware Oval Cooker. If you feel confident using a different type of microwave cooker, of course, try that, but please make sure you follow the guidelines I stated above.
Cooking Ground Beef Place the ground beef with your favorite seasoning in the colander of the cooker. Cover and cook for 6 minutes per pound. Let sit a few minutes then remove from the microwave. By using the colander all the grease will drain to the bottom of the cooker.
Cooking a Whole Chicken If using the Oval Cooker you will need to use the extender piece for your average size chicken. Then place the chicken in the cooker. Pour about half a cup of water on the bottom of the cooker. For more details www.atkins-diets-recipes.com Sprinkle your chicken with your favorites seasonings. Place the cover on the cooker and cook for 6 minutes per pound. I think you will be surprised at how moist your chicken comes out.
Cooking Cut Up Chicken After cutting up your chicken use the same instructions for cooking a whole chicken. Determine by how high the chicken stacks if you will need to use the extender or not.
Cooking Chicken Pieces You can use the colander to cook chicken pieces. Cut the chicken into bit size pieces. I usually use chicken breast cutlets for this. Place the cutup chicken pieces in the colander. Season with your favorite seasonings. Place the cover on the cooker and microwave for 6 minutes per pound.
Cooking Pork I have not yet tried cooking pork in the microwave. Pork is tricky and my family doesn't eat pork so that is one reason I have never tried cooking it in the microwave. However, there are plenty of beef and chicken recipes out there, so I hope the above suggestions will help you keep your kitchen cooler during the hot summer months.
About the Author
www.camping-outdoors-recipes.com
www.thanks-giving-recipes.com
Summer is here and if you are anything like me, you don't want to turn on your oven or stove unless absolutely necessary. I do most of my cooking in the microwave during the summer months. It helps keep my home cooler and cuts down on my cooling bill.
I have found that many people don't like to cook meat in the microwave. I was once one of those people. Chicken would come out like rubber and I always worried that ground beef didn't cook thoroughly. I have since found that the trick is to use the right cooking utensils.
There has also been some hype about how it's not safe to use plastic to cook meat or anything else in the microwave. This is only half true. Certain types of plastic have chemicals that are activated with the extreme heat of the microwave and these chemicals can get into your food. For more details visit to www.cheese-cake-recipes.com Hence, the key to cooking in your microwave is, once again, to use the correct cooking utensils. Basically, use containers that are specifically designed for cooking in the microwave.
My preference in microwave cooking is Tupperware. Their cookware is specifically designed for the microwave so you don't have to worry about the chemicals. Their Oval Cooker is designed to retain the moisture of your meat so that your meat doesn't come out dry and rubbery. It also has a colander so you can brown your meat and let the grease drip to the bottom. That makes it easy to dispose of the grease drippings or use them for gravy. Tupperware also backs it cooker with a lifetime warranty so if it breaks I can just replace it with a new one, which seems like a good investment to me.
So the instructions I am providing below apply to the Tupperware Oval Cooker. If you feel confident using a different type of microwave cooker, of course, try that, but please make sure you follow the guidelines I stated above.
Cooking Ground Beef Place the ground beef with your favorite seasoning in the colander of the cooker. Cover and cook for 6 minutes per pound. Let sit a few minutes then remove from the microwave. By using the colander all the grease will drain to the bottom of the cooker.
Cooking a Whole Chicken If using the Oval Cooker you will need to use the extender piece for your average size chicken. Then place the chicken in the cooker. Pour about half a cup of water on the bottom of the cooker. For more details www.atkins-diets-recipes.com Sprinkle your chicken with your favorites seasonings. Place the cover on the cooker and cook for 6 minutes per pound. I think you will be surprised at how moist your chicken comes out.
Cooking Cut Up Chicken After cutting up your chicken use the same instructions for cooking a whole chicken. Determine by how high the chicken stacks if you will need to use the extender or not.
Cooking Chicken Pieces You can use the colander to cook chicken pieces. Cut the chicken into bit size pieces. I usually use chicken breast cutlets for this. Place the cutup chicken pieces in the colander. Season with your favorite seasonings. Place the cover on the cooker and microwave for 6 minutes per pound.
Cooking Pork I have not yet tried cooking pork in the microwave. Pork is tricky and my family doesn't eat pork so that is one reason I have never tried cooking it in the microwave. However, there are plenty of beef and chicken recipes out there, so I hope the above suggestions will help you keep your kitchen cooler during the hot summer months.
About the Author
www.camping-outdoors-recipes.com
www.thanks-giving-recipes.com
Wednesday, November 19, 2008
Tips For Cooking Authentic Thai Food
Tips For Cooking Authentic Thai Food by Napatr Lindsley
Like Thai Food? Love to cook? Perhaps your first attempt did not turn out like in the picture or taste like at the restaurant. Well, do not give up on cooking Thai food. Some Thai dishes may seem difficult because of a long list of ingredients and instructions. Thai cooking is all about ingredients and preparation. In Thailand, frozen or canned food is not very common. Thais love fresh ingredients. Thailand is one of the lucky countries in the world that has abundant vegetables, exotic fruit, seafood, etc. There is a well-known verse in Thailand describing abundant food resources: "Nai Nam Mee Pla Nai Na Mee Khao" which means "In river, there is fish, in the field, there is rice." This article will start with some general tips and then move in to specific tips for each food category.
Ingredients
Ingredients are the most important part of authentic Thai cooking. If you live in Thailand or in Southeast Asia, finding fresh Thai ingredients is easy. But if you live somewhere else, finding fresh ingredients can be difficult or troublesome especially for those who do not live in a city. If you decide to make Thai dishes, first invest a little of your time getting to know the ingredients. Then find the nearest Asian grocery store. If you like, call to see if they carry ingredients you are looking for. For instance, if you are looking for "Winter Melon", not all Asian grocery stores carry it. If you prefer, buying online can safe you driving time. If you cannot find fresh ingredients, try frozen and canned foods.
In my opinion, most frozen products are the next best thing to fresh food. For instance, stir-fried shredded ginger with pork has two main ingredients: shredded ginger and pork. Shredded ginger? Sounds like lots of work to use fresh ginger. One might try a jar or can, but the taste and aroma of the ginger are not the same as the fresh version. It is not difficult to make shredded ginger if you have the right peeler. Try your best to find fresh produce, as it will be a good start to cooking authentic Thai dishes.
Equipment
Thais use a wok and pot in most dishes with the exception of desserts. For desserts, it is not required but it is recommended to use a bronze wok (Ka Ta Thong Lueng). Other common equipment includes a mortar and pestle. In Thailand, gas stoves are the most commonly used. Electric stoves are uncommon and not very popular because heat may not be distributed evenly. Regarding the mortar and pestle, it depends on one's desire. If you are going to cook Thai dishes very often, a mortar and pestle can become handy in your kitchen. Otherwise, using typical kitchen tools like a knife and cutting board can accomplish the same goal. Food processors or blenders are another option when it comes to making pastes.
Preparation
Preparation is also one of the keys to authentic Thai cooking. As mentioned above, Thai food focuses largely on ingredients and preparation. Preparation in particular is essential to authentic Thai food. You may spend more time preparing ingredients than you actually spend cooking. For instance, it may take about 30 minutes to prepare all ingredients for Tom Kha Gai but you only spend about 15 minutes cooking. A typical Thai dinner consists of 4-5 communal dishes. It may take up to 2 hours to prepare all ingredients, but only 1 hour to make. A few reasons follow regarding why Thais spend more time on preparation. Thais like their meat in bite size pieces. Fresh vegetables require time to wash, cut and maybe pad dry. Pounding spices and fresh herbs is also common for many dishes. Some desserts like Ta Go (sweet on the bottom layer with salty coconut topping in a pandanus basket) require lots of time in preparation starting from cleaning and cutting leaves and then making baskets. Depending on the amount of Ta Go you are making, it can take up to hours just to make those tiny baskets. Don't be discouraged by this because after preparation, the wonderful dishes are right around the corner!
Cooking to Your Taste
The art of Thai cooking has placed emphasis on the harmonious blending of various ingredients, particularly as the individual ingredients can vary by freshness and so on. Without harmony the taste and the dish fall short. The five elements of taste in Thai food are: sweet, salty, sour, spicy and bitter. When cooking Thai dishes, one may follow a recipe, but use it as a guideline when it comes to taste. Taste varies for each individual, sometimes in response to variables such as ingredient quality or occasion, and thus the tastes of the recipe author may or may not reflect one's own taste. Following a recipe is a good idea, but when it comes to taste follow your own preference. Know your ingredients and start adding flavorful items in small amounts. For instance, when it comes to curry pastes and fish sauce, some brands are saltier than others. Most Thai dishes can be fixed to some extent. If it is too sweet, adding a little bit of fish sauce will fix the problem and vice versa. If it is too sour, add a little bit of water; sugar or fish sauce will help.
Coconut Milk
Thai food and coconut milk almost always go together. Many dishes require Hua Ka Ti (first pressed coconut milk or creamy coconut milk) and/or Hang Ka Ti (second or third pressed milk or water-like coconut milk). To make fresh coconut milk, finely grated coconut meat is still steeped in warm water, not hot water. It is then squeezed until dry. The white fluid from the first press is called "Hua Ka Ti". Warm water is then added again to make the second and third pressed coconut milk, which is called "Hang Ka Ti." Finely grated coconut meat is generally used about 3 times and then discarded. Freshly pressed coconut milk has a better taste and aroma than commercial coconut milk in a can.
If you use canned coconut milk, you will need to have a can at a cold temperature because cold temperatures help separate the creamy coconut part and the water-like part. The creamy coconut milk will float to the top of the can. During hot weather, you may want to leave a can of coconut milk in the refrigerator for a few hours or overnight.
Fried Rice
Good fried rice is not difficult to make. The most important part is the steamed rice. The rice should be cooked but firm, not mushy and soft. If steamed rice is soft and mushy, when it is stir-fried it will all stick together. Good rice in fried rice should be easy to break up and the grains should stay intact. So to make the steamed rice, make sure you use a little less water than normal so that the rice is dryer than normal. Keeping rice in a refrigerator for 2-3 days is another alternative, but if your rice is mushy and soft after those 2-3 days, the fried rice will also still clump together. Other keys to making good fried rice are using a wok and high heat. Heat must be evenly distributed and consistently hot all thel time. A wok is recommended for making fried rice but not required.
Curry
There are two main types of Thai curries: coconut-based and non-coconut based. Those which use coconut milk mostly have similar initial steps which include separating the coconut oil and mixing curry paste into coconut milk. These first 2 steps are keys to perfecting your curry dishes. For instance, if you are making green curry, red curry, matsaman, or kaeng kari, the very first step is bringing Hua Ka Ti (first pressed milk or creamy coconut milk) to a boil until the oil starts to separate. You do not want to boil too long because you will break Hua Ka Ti and it will look like little white balls. After adding curry paste into the coconut milk, stir until the green or red oil separates and floats to the top. Frequently stirring curry paste is required because you do not want to burn the paste. Curry paste may stick to a cooking spoon, so make sure to remove it from the spoon. During this process, if Hua Ka Ti is getting dry, add 3-4 tablespoons of Hua Ka Ti at a time to keep the curry paste from burning. After adding vegetables, do not overcook them.
Stir-fried
Most stir-fried dishes take a short time to cook, especially stir-fried vegetables. The main key to most stir-fired dishes is heat. Heat must be evenly distributed throughout the wok or pan. Most recipes will suggest to heat up vegetable oil. In this step, one must make sure that the oil is hot and spread all over the wok (up to the side) or pan. In some dishes, after adding meat and/or vegetables, the pan or wok starts to get drier, so one may add a little bit of water so that the food won't get burned. For vegetables, make sure they are not overcooked.
Desserts
Thai desserts are not too difficult to make. Some may be easier than others. Some require more patience and time than others. Many Thai desserts require one to use the same ingredients, and substitutes are not recommended. For instance, if Khanom Ta Go asks for mung bean flour, other flour substitutes usually won't work well. Khanom Bua Loy requires sticky rice flour, and one may not use multipurpose flour or tapioca flour or some other types of flour. In some desserts like potato in ginger syrup, one can use mixed types of potatoes. Khanom Kaeng Buat can consist of taro, potato and/or pumpkin. When making Thai desserts, read instructions carefully.
Ingredients and preparation are the keys to cooking authentic Thai food. Some of the first few dishes in particular may require patience. However, once you have gotten to know Thai ingredients more and more, you will find how easy it is to cook authentic Thai food. As for Thai desserts, some are very simple and easy to make and you can perfect them the first time you try. Some desserts may take practice and time to develop certain skills. Do not be discouraged by recipe directions or how beautiful a picture of a dish might be. When you decide to cook authentic Thai food, gather up some friends and enjoy your cooking. Have fun!
About the Author
I lived in Thailand for 26 years and combine cooking experience gained abroad with 10 years of experience in the West. I have worked in catering in Ohio as well as the education sector in Oregon. With a flair for making cooking fun and a passion for making great Thai and Thai-American dishes, I offer a private Thai cooking lesson. Visit http://thaicookinghouse.com/ for authentic Thai recipes.
Like Thai Food? Love to cook? Perhaps your first attempt did not turn out like in the picture or taste like at the restaurant. Well, do not give up on cooking Thai food. Some Thai dishes may seem difficult because of a long list of ingredients and instructions. Thai cooking is all about ingredients and preparation. In Thailand, frozen or canned food is not very common. Thais love fresh ingredients. Thailand is one of the lucky countries in the world that has abundant vegetables, exotic fruit, seafood, etc. There is a well-known verse in Thailand describing abundant food resources: "Nai Nam Mee Pla Nai Na Mee Khao" which means "In river, there is fish, in the field, there is rice." This article will start with some general tips and then move in to specific tips for each food category.
Ingredients
Ingredients are the most important part of authentic Thai cooking. If you live in Thailand or in Southeast Asia, finding fresh Thai ingredients is easy. But if you live somewhere else, finding fresh ingredients can be difficult or troublesome especially for those who do not live in a city. If you decide to make Thai dishes, first invest a little of your time getting to know the ingredients. Then find the nearest Asian grocery store. If you like, call to see if they carry ingredients you are looking for. For instance, if you are looking for "Winter Melon", not all Asian grocery stores carry it. If you prefer, buying online can safe you driving time. If you cannot find fresh ingredients, try frozen and canned foods.
In my opinion, most frozen products are the next best thing to fresh food. For instance, stir-fried shredded ginger with pork has two main ingredients: shredded ginger and pork. Shredded ginger? Sounds like lots of work to use fresh ginger. One might try a jar or can, but the taste and aroma of the ginger are not the same as the fresh version. It is not difficult to make shredded ginger if you have the right peeler. Try your best to find fresh produce, as it will be a good start to cooking authentic Thai dishes.
Equipment
Thais use a wok and pot in most dishes with the exception of desserts. For desserts, it is not required but it is recommended to use a bronze wok (Ka Ta Thong Lueng). Other common equipment includes a mortar and pestle. In Thailand, gas stoves are the most commonly used. Electric stoves are uncommon and not very popular because heat may not be distributed evenly. Regarding the mortar and pestle, it depends on one's desire. If you are going to cook Thai dishes very often, a mortar and pestle can become handy in your kitchen. Otherwise, using typical kitchen tools like a knife and cutting board can accomplish the same goal. Food processors or blenders are another option when it comes to making pastes.
Preparation
Preparation is also one of the keys to authentic Thai cooking. As mentioned above, Thai food focuses largely on ingredients and preparation. Preparation in particular is essential to authentic Thai food. You may spend more time preparing ingredients than you actually spend cooking. For instance, it may take about 30 minutes to prepare all ingredients for Tom Kha Gai but you only spend about 15 minutes cooking. A typical Thai dinner consists of 4-5 communal dishes. It may take up to 2 hours to prepare all ingredients, but only 1 hour to make. A few reasons follow regarding why Thais spend more time on preparation. Thais like their meat in bite size pieces. Fresh vegetables require time to wash, cut and maybe pad dry. Pounding spices and fresh herbs is also common for many dishes. Some desserts like Ta Go (sweet on the bottom layer with salty coconut topping in a pandanus basket) require lots of time in preparation starting from cleaning and cutting leaves and then making baskets. Depending on the amount of Ta Go you are making, it can take up to hours just to make those tiny baskets. Don't be discouraged by this because after preparation, the wonderful dishes are right around the corner!
Cooking to Your Taste
The art of Thai cooking has placed emphasis on the harmonious blending of various ingredients, particularly as the individual ingredients can vary by freshness and so on. Without harmony the taste and the dish fall short. The five elements of taste in Thai food are: sweet, salty, sour, spicy and bitter. When cooking Thai dishes, one may follow a recipe, but use it as a guideline when it comes to taste. Taste varies for each individual, sometimes in response to variables such as ingredient quality or occasion, and thus the tastes of the recipe author may or may not reflect one's own taste. Following a recipe is a good idea, but when it comes to taste follow your own preference. Know your ingredients and start adding flavorful items in small amounts. For instance, when it comes to curry pastes and fish sauce, some brands are saltier than others. Most Thai dishes can be fixed to some extent. If it is too sweet, adding a little bit of fish sauce will fix the problem and vice versa. If it is too sour, add a little bit of water; sugar or fish sauce will help.
Coconut Milk
Thai food and coconut milk almost always go together. Many dishes require Hua Ka Ti (first pressed coconut milk or creamy coconut milk) and/or Hang Ka Ti (second or third pressed milk or water-like coconut milk). To make fresh coconut milk, finely grated coconut meat is still steeped in warm water, not hot water. It is then squeezed until dry. The white fluid from the first press is called "Hua Ka Ti". Warm water is then added again to make the second and third pressed coconut milk, which is called "Hang Ka Ti." Finely grated coconut meat is generally used about 3 times and then discarded. Freshly pressed coconut milk has a better taste and aroma than commercial coconut milk in a can.
If you use canned coconut milk, you will need to have a can at a cold temperature because cold temperatures help separate the creamy coconut part and the water-like part. The creamy coconut milk will float to the top of the can. During hot weather, you may want to leave a can of coconut milk in the refrigerator for a few hours or overnight.
Fried Rice
Good fried rice is not difficult to make. The most important part is the steamed rice. The rice should be cooked but firm, not mushy and soft. If steamed rice is soft and mushy, when it is stir-fried it will all stick together. Good rice in fried rice should be easy to break up and the grains should stay intact. So to make the steamed rice, make sure you use a little less water than normal so that the rice is dryer than normal. Keeping rice in a refrigerator for 2-3 days is another alternative, but if your rice is mushy and soft after those 2-3 days, the fried rice will also still clump together. Other keys to making good fried rice are using a wok and high heat. Heat must be evenly distributed and consistently hot all thel time. A wok is recommended for making fried rice but not required.
Curry
There are two main types of Thai curries: coconut-based and non-coconut based. Those which use coconut milk mostly have similar initial steps which include separating the coconut oil and mixing curry paste into coconut milk. These first 2 steps are keys to perfecting your curry dishes. For instance, if you are making green curry, red curry, matsaman, or kaeng kari, the very first step is bringing Hua Ka Ti (first pressed milk or creamy coconut milk) to a boil until the oil starts to separate. You do not want to boil too long because you will break Hua Ka Ti and it will look like little white balls. After adding curry paste into the coconut milk, stir until the green or red oil separates and floats to the top. Frequently stirring curry paste is required because you do not want to burn the paste. Curry paste may stick to a cooking spoon, so make sure to remove it from the spoon. During this process, if Hua Ka Ti is getting dry, add 3-4 tablespoons of Hua Ka Ti at a time to keep the curry paste from burning. After adding vegetables, do not overcook them.
Stir-fried
Most stir-fried dishes take a short time to cook, especially stir-fried vegetables. The main key to most stir-fired dishes is heat. Heat must be evenly distributed throughout the wok or pan. Most recipes will suggest to heat up vegetable oil. In this step, one must make sure that the oil is hot and spread all over the wok (up to the side) or pan. In some dishes, after adding meat and/or vegetables, the pan or wok starts to get drier, so one may add a little bit of water so that the food won't get burned. For vegetables, make sure they are not overcooked.
Desserts
Thai desserts are not too difficult to make. Some may be easier than others. Some require more patience and time than others. Many Thai desserts require one to use the same ingredients, and substitutes are not recommended. For instance, if Khanom Ta Go asks for mung bean flour, other flour substitutes usually won't work well. Khanom Bua Loy requires sticky rice flour, and one may not use multipurpose flour or tapioca flour or some other types of flour. In some desserts like potato in ginger syrup, one can use mixed types of potatoes. Khanom Kaeng Buat can consist of taro, potato and/or pumpkin. When making Thai desserts, read instructions carefully.
Ingredients and preparation are the keys to cooking authentic Thai food. Some of the first few dishes in particular may require patience. However, once you have gotten to know Thai ingredients more and more, you will find how easy it is to cook authentic Thai food. As for Thai desserts, some are very simple and easy to make and you can perfect them the first time you try. Some desserts may take practice and time to develop certain skills. Do not be discouraged by recipe directions or how beautiful a picture of a dish might be. When you decide to cook authentic Thai food, gather up some friends and enjoy your cooking. Have fun!
About the Author
I lived in Thailand for 26 years and combine cooking experience gained abroad with 10 years of experience in the West. I have worked in catering in Ohio as well as the education sector in Oregon. With a flair for making cooking fun and a passion for making great Thai and Thai-American dishes, I offer a private Thai cooking lesson. Visit http://thaicookinghouse.com/ for authentic Thai recipes.
Pasta In All Its Wonderful Forms
Pasta In All Its Wonderful Forms by Anna Fiori
One of the first things people think about when you mention the word Italian is pasta, and regardless of what shape the noodle is it is still considered pasta. Pasta has been around for thousands of years, and it is still a big debate today as to its actual origins.
Some feel that pasta originated from Asia, while others are sure that it is a Mediterranean dish. Regardless of where it is originally from, you can bet that there is someone to appreciate it in a fantastic recipe. There are many shapes of the noodle known as pasta, and most of these shapes were around long before we were.
Toolmakers forged dies for the making of specialty pasta shapes a great many years ago, and these shapes are still being used regularly.
For The Love Of Pasta
Pasta is not something that is an acquired taste much like artichoke or olives, and you will find many people actually trying to incorporate pasta into everyday meals for family and friends whenever possible. This is because it is easy to work with, and easy to cook.
The pasta is tasty and mixes well with many other foods such as: fish, beef, and lamb. You cannot go to a restaurant today, without finding one or more dishes on the menu that contain one or more forms of pasta.
Depending on where you are will determine what type of pasta you will be using, if you are living in Italy. In Rome more often than not, you will find cooks and townspeople alike dining on round tubular shaped pastas like Penne. Italians in the southern regions of Italy often enjoyed and still do enjoy longer spaghetti like noodles usually in the form of linguini or angel hair pasta.
Every Conceivable Shape
If you are looking for interesting shaped pasta to use for a dish to spice things up, then you are going to have to really work for the decision. There are many shapes in the pasta world and each one seems to have a specific use or determination. If you are looking to make larger pasta with the use of cheeses and meats, the large shells or tubes are most often used. For fine sauces penne or rigatoni is used, while white sauces are usually the partner of choice with linguini or Farfalle. Whatever the choice of pasta, you can be sure that the dish will be a delight and you will get rave reviews from family and friends alike.
Pasta A Staple, Pasta A Lifestyle
Pasta is not only a staple in Italy, is seems to be a lifestyle as well. There are so many dishes that incorporate pasta in them, that you could easily fill an encyclopedia series on just recipes alone. One of the most interesting aspects of pasta however, is that no matter what pasta you are going to use with the dish you can be pretty much sure that the pasta will taste the same as any other pasta style available.
About the Author
Anna Fiori writes food related articles for the Italian Traditional Food website at http://www.italiantraditionalfood.com/
One of the first things people think about when you mention the word Italian is pasta, and regardless of what shape the noodle is it is still considered pasta. Pasta has been around for thousands of years, and it is still a big debate today as to its actual origins.
Some feel that pasta originated from Asia, while others are sure that it is a Mediterranean dish. Regardless of where it is originally from, you can bet that there is someone to appreciate it in a fantastic recipe. There are many shapes of the noodle known as pasta, and most of these shapes were around long before we were.
Toolmakers forged dies for the making of specialty pasta shapes a great many years ago, and these shapes are still being used regularly.
For The Love Of Pasta
Pasta is not something that is an acquired taste much like artichoke or olives, and you will find many people actually trying to incorporate pasta into everyday meals for family and friends whenever possible. This is because it is easy to work with, and easy to cook.
The pasta is tasty and mixes well with many other foods such as: fish, beef, and lamb. You cannot go to a restaurant today, without finding one or more dishes on the menu that contain one or more forms of pasta.
Depending on where you are will determine what type of pasta you will be using, if you are living in Italy. In Rome more often than not, you will find cooks and townspeople alike dining on round tubular shaped pastas like Penne. Italians in the southern regions of Italy often enjoyed and still do enjoy longer spaghetti like noodles usually in the form of linguini or angel hair pasta.
Every Conceivable Shape
If you are looking for interesting shaped pasta to use for a dish to spice things up, then you are going to have to really work for the decision. There are many shapes in the pasta world and each one seems to have a specific use or determination. If you are looking to make larger pasta with the use of cheeses and meats, the large shells or tubes are most often used. For fine sauces penne or rigatoni is used, while white sauces are usually the partner of choice with linguini or Farfalle. Whatever the choice of pasta, you can be sure that the dish will be a delight and you will get rave reviews from family and friends alike.
Pasta A Staple, Pasta A Lifestyle
Pasta is not only a staple in Italy, is seems to be a lifestyle as well. There are so many dishes that incorporate pasta in them, that you could easily fill an encyclopedia series on just recipes alone. One of the most interesting aspects of pasta however, is that no matter what pasta you are going to use with the dish you can be pretty much sure that the pasta will taste the same as any other pasta style available.
About the Author
Anna Fiori writes food related articles for the Italian Traditional Food website at http://www.italiantraditionalfood.com/
Planning To Cook Outdoors
Cooking Outdoor Utensils - Planning To Cook Outdoors by Rachel Nunez
Cooking is something almost everyone encounters in his or her life but not everyone can cook.
It makes the people healthy and alive because food is what the body needs. Of course when preparing and cooking the meal itself, you need a handy cooking outdoor utensil to make things easier.
Just imagine doing it all manually, you will surely have hard time and it will take up too much time. There are electric appliances that do the work for you so you just dump everything in the pan when it is ready.
For some, the kitchen is their haven. They can be whoever they want to be in this place. They can experiment creating mouth-watering dishes to feed for their family, friends and relatives. For individuals who can really cook, it is nice to have a friendly showdown once in a while just like in Iron Chef.
That adrenaline rush just keeps you going until the dish is finally over. Nevertheless, what to cook is hard to do since you do not know what ingredient you will use. In addition, pressure with the time limit is sinking in so fast that whatever you will prepare needs to be finished before time runs out.
Cooking outdoors and indoors does not have much difference. The only major difference is the venue and the stove. However, the ingredients and your trusty cooking outdoor utensil are the same ones you use when you decide to cook outdoors. At least you do not need to worry about the exhaust since all the smoke is gone as soon as it appears. The air carries it off thus making you able to breathe fresh air and still enjoy cooking while exchanging stories with your family and friends. Cooking outdoors is fun especially for a reunion.
When you are outside, you do not feel crowded since people are able to walk around freely and unrestraint. Unlike when inside the home, you are concerned about the stains on cloths, breaking of priceless pieces, dirt and filth on the rugs and the like. When compared to cooking outside, there may be some trash but you clean them instantly.
You can even put a big garbage bag on one side so that people will know that their trash goes there. It makes cleaning up more efficient and less time consuming. Cleaning is something that must be a group effort too since you all contributed to the mess there is.
Overall, that memory of being able to cook for your friends and family alongside your cooking outdoor utensil is an accomplishment already. At least you know that when these people go back to their homes, you know that they have smiles in their faces and large bellies.
Make them enjoy the event itself and try to start a conversation to keep it going rather than waiting for each other to speak up first. Nevertheless, having some quiet time is okay too since everyone needs peace sometimes but not all the time.
About the Author
For more tips and information about cooking outdoors, check out http://www.summitcampinggear.com/kipr.html.
Cooking is something almost everyone encounters in his or her life but not everyone can cook.
It makes the people healthy and alive because food is what the body needs. Of course when preparing and cooking the meal itself, you need a handy cooking outdoor utensil to make things easier.
Just imagine doing it all manually, you will surely have hard time and it will take up too much time. There are electric appliances that do the work for you so you just dump everything in the pan when it is ready.
For some, the kitchen is their haven. They can be whoever they want to be in this place. They can experiment creating mouth-watering dishes to feed for their family, friends and relatives. For individuals who can really cook, it is nice to have a friendly showdown once in a while just like in Iron Chef.
That adrenaline rush just keeps you going until the dish is finally over. Nevertheless, what to cook is hard to do since you do not know what ingredient you will use. In addition, pressure with the time limit is sinking in so fast that whatever you will prepare needs to be finished before time runs out.
Cooking outdoors and indoors does not have much difference. The only major difference is the venue and the stove. However, the ingredients and your trusty cooking outdoor utensil are the same ones you use when you decide to cook outdoors. At least you do not need to worry about the exhaust since all the smoke is gone as soon as it appears. The air carries it off thus making you able to breathe fresh air and still enjoy cooking while exchanging stories with your family and friends. Cooking outdoors is fun especially for a reunion.
When you are outside, you do not feel crowded since people are able to walk around freely and unrestraint. Unlike when inside the home, you are concerned about the stains on cloths, breaking of priceless pieces, dirt and filth on the rugs and the like. When compared to cooking outside, there may be some trash but you clean them instantly.
You can even put a big garbage bag on one side so that people will know that their trash goes there. It makes cleaning up more efficient and less time consuming. Cleaning is something that must be a group effort too since you all contributed to the mess there is.
Overall, that memory of being able to cook for your friends and family alongside your cooking outdoor utensil is an accomplishment already. At least you know that when these people go back to their homes, you know that they have smiles in their faces and large bellies.
Make them enjoy the event itself and try to start a conversation to keep it going rather than waiting for each other to speak up first. Nevertheless, having some quiet time is okay too since everyone needs peace sometimes but not all the time.
About the Author
For more tips and information about cooking outdoors, check out http://www.summitcampinggear.com/kipr.html.
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