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Chinese Cooking Methods - Providing Delicious Variety To Your Everyday Meals

2009-11-15T01:25:00.001-08:00

Nowadays, food lovers are spoilt for choice when it comes to cooking skills and techniques, as well as cooking methods and style. These new advances provide an outlet for even more types of cuisine to be explored and shared with food lovers around the world.

With the latest methods available, cooks and chefs can discover the most perfect blend of aromas, essences, colors and food qualities especially with Chinese cooking. Even though most of the basic ingredients in Chinese cooking do not differ much, it is the style and preparation technique of foods that differ and thus make cooking all the more enjoyable.

The most common methods and styles of preparing food in the Chinese style are boiling, braising, stewing, frying, sauteing, smoking, simmering, and steaming.

Frying is a key method in Chinese cooking and plays a major role in many recipes. That is why there are even more types of frying in Chinese cooking. The quick-fry, deep fry and slippery-fry are the three common types of frying utilized in Chinese cooking.

With many methods of frying, it all boils down to the type of food that you are dealing with, as different food calls for a different method to acquire the desired results. For example, frying is the best choice if you want flavorful and juicy meat, and if you prefer your vegetables crispy. In Chinese cooking, speed also comes into play, as one of the most common method is the stir-fry where as the name suggests, all the ingredients are swiftly stirred and then fried.

Another popular method in Chinese cooking is sauteing or also known as shallow cooking. The good thing about sauteing is that it uses less oil than frying or deep frying. It also requires a lower temperature than stir-frying. How is food sauteed? Food is sauteed by slowly browning food in a little oil. It could be done on one side or on both sides. Sauteing results in softer food on the inside and crispier on the outside. Generally, sauteing would be followed by sauce making.

Other Chinese cooking methods include boiling, braising, simmering and stewing.

Parboiling is also an option. In parboiling, food ingredients are chopped, washed and put into a pot where they can float. They are then cooked over a high heat. However, it is good to remember that parboiling slowly and for long periods of time can destroy the nutritional value of the food, not to mention the flavor. So, instead of prolonged parboiling, opt for cooking on a slow simmering heat as this can help in maintaining the nutritional value of your food.

In Chinese cooking, smoking and cold mixing is also popular. These two methods involved precooked food ingredients instead of raw food. Cold mixing uses parboiled or scalded ingredients which are then mixed into salads and chilled before being served. Roasting on the other hand lets the raw ingredients marinate before being barbecued over direct heat.

And finally, another Chinese cooking method is poaching, where ingredients are cooked in liquid a little below the boiling point. This style of Chinese cooking is highly recommended especially when cooking delicate fish where you want the fish to be cooked just till the meat is tender.

These methods are just some of the more common styles of Chinese cooking. Incorporate them into your routine and you might find that they make your food more appetizing and delicious.

Learn how to cook mouth watering dishes from all over the world with Juzaily Ramli and his wife at Free Cooking Tips website. Forget Chinese food take outs, discover Chinese cooking recipes for you to cook yourself even if you're not Chinese.

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Italian Cooking - The Joys Of Cooking Italian Dishes!

2009-11-14T09:19:00.001-08:00

There are many people that enjoy cooking as a hobby and collecting new recipes for cooking techniques is a past-time for others; for these and other such gourmet lovers, there is a whole new world of continental cooking awaiting - with interesting, exciting and flavorful meal options, such as those contained in true Italian cooking!

Italian cooking has many varied styles, methods and aspects to the whole preparation process and presentation, fine dining etiquette, sharing with loved ones and friends is a big part of their food stories. So, as far as authentic Italian cooking is concerned, this must combine cultural and social elements besides the fresh, distinctly Italian seasonings and main ingredients with a love for cooking and sharing it as these people have even given to the world the Joy of Cooking!

Even Americans have adapted certain traditional Italian cooking recipes to suit their tastes, but keeping them as filling and wholesome as the authentic Italian dishes are prone to being; but those on home ground with Italian cooking will assert the differences between their style and that of Americans

Keen on learning true Italian cooking or desirous of picking up more tips from professional Italian chefs that can sharpen your skills? Then you can load up on information related to Italian cooking culture and traditions, including tips on selecting the right cookware and perfect vegetables, meats and making sauces to boost your knowledge.

Recipe books are a-plenty that deal with all these aspects of Italian cooking besides more handy hints to make your home cooking tasteful. Visiting an expert chef's blog on great Italian cooking is another place to get in-depth info on techniques, approaches and efforts on the style besides learning what not to do!

Italian cooking is so vast and varied a domain that many people are amazed to find there's more to it than simply the regular pastas; there are vegetable and meat salads and many varieties of healthy, wholesome soups too besides the famed sauces, pizzas and breads!

Some people mistake Italian cooking to be only the fattening variety, but this is not always true as this style of cooking can be readily made more nutritious and healthful by simply substituting or deleting the more fatty items, such as oil, high-fat dairy products like cream and cheese, with low-fat or no fat alternatives! This way you get the goodness of Italian cooking in your diet and necessary nutrition fro hair, skin, nails and bones by keeping only the essential oil and fat in the menu, but cutting off the excess! Hi-carbs like in Pastas are not bad by themselves, if taken in moderation.

Besides the above tips on finding resources for real Italian cooking, you can consider eating out at an authentic Italian bistro; the internet is a great search tool and will give you the top listings for local restaurants with Italian delicacies galore. Do check for customer feedback, the reputation of the business, items on the menu and its price list so you and your family or friends have a great time enjoying the ambience and the food with no worries!

Abhishek is a cooking enthusiast! Visit his website http://www.Cooking-Guru.com and download his FREE Cooking Report "Master Chef Secrets" and learn some amazing Cooking tips and tricks for FREE! Learn how to create the perfect meal on a shoe-string budget. And yes, you get to keep all the accolades! But hurry, only limited Free copies available! http://www.Cooking-Guru.com

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

The Joy Of Cooking

2009-11-14T09:17:00.000-08:00

Cooking is something very special, it is a basic human need, without food one can not survive and the right kind of nutrition will have a great effect on your health and quality of life, as bad kind of food or nutrition will also show itself in poor health and many other complications.

Humans have perfected cooking and eating into an art form, the combination of tastes and flavors, the adding of contrasting spices and creative combinations of flavors as well as the cooking presentation and special preparation have made cookery a form of art, and in some part a science too, as cooking uses more and more elements which require precision and exact repetition.

Most of us do not want to cook in the highest levels, and are not interested in becoming restaurant chefs or kitchen workers, but most of the people who do cook would be very happy to learn new techniques and new recipes, add some ideas of their own and generally be creative in the kitchen, almost anyone who cooks like to hear the appreciation from the people who eat the food, it is a very basic need of feeding people and providing them with nutrition.

In the last few years professional cooking has become more accusable to the general public, it started when chefs gave some private courses in homes or to a selected group of people that wanted a kind of break form the routine and quickly became a fashion in which women and men alike are participating in all kind of cookery courses, not for a qualification as a cook in a public institute or business but for the joy and pleasure of their own family and friends, and the further cookery education and experience for them.

Cooking lessons are something you can find today in many different levels, from the complete beginner to the expert cook, every one can find a new and exciting course in many different places. Some of the places that offer these cooking courses are private, some are made in private houses of one chef or the other, and some are held in culinary institutes, even though these usually serve the more professional aspirated cooking community.

A cooking lesson or course will provide most of the participants with better knowledge of cooking techniques and better ability to cook different kind of foods, combine flavors and dare to experiment with all kind of products that were probably never used before the cooking lesson, there are many things you can learn from a chef and one of them is the panning and simultaneous cooking on a few flames, which is a skill by itself.

There is also the element of fun, cooking is a hobby and even by learning to be a better cook you can find yourself having a lot of fun, meet new people and discover new things, learning how to cook can also open a lot of social doors to you, get you to know a lot of other people who share your passion, some even form cooking clubs, where each member cooks for the rest on rotation.

Celia Namart an avid traveler and cook, she is writing her travel and cooking notes, collected from experiences around the globe. Read Celia’s Cooking Lessons notes at http://cooking.advice-tips.com/

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Some Easy Basic Cooking Techniques For Home Makers

2009-11-01T07:14:00.000-08:00

Learning to read and cook a recipe is an enormous way to process how to blend the different flavors found in food. Learning to read a recipe is a very beneficial household skill that many people take for granted. The most important thing to remember is to read the recipe entirely from beginning to end. Many people do not perform this initial step and often have a provoking time in the kitchen because of this oversight.

Basic cooking techniques are very essential to learn as possessing this knowledge not only increases the easiness in which cooking projects are completed but also increases the generally enjoyment of cooking.

Basic cooking techniques have specific names that are worldwide among cookbook authors, cooking schools and chefs. Learning these basic cooking methods and techniques are essential to successfully learning to cook.

Blanching or parboiling is two names that refer to one important cooking technique that is used to make softer a vegetable. This step is usually done before moving forward with another cooking step, usually to ease the removal of vegetable skins or to leach out bitterness of certain vegetables. Regularly, the vegetables are soaked into a bowl of ice water to stop the vegetables from cooking any further.

Broiling refers to using high heat to brown food under direct heat. Some foods for instance like eggplant, croutons and tofu can be fully cooked under a broiler but for most others, it is a less important cooking method used to brown or toast the tops of the foods. When through a broiler, it is important to keep foods between 4-6 inches from the heat source.

Steaming is a well-liked method of food preparation that promotes the healthy retention of nutrients. Steaming in general refers to the cooking of vegetables over a small amount of water

Sauteing is a term that is used to explain the cooking of vegetables over high heat in a specially designed pan. Saute is a term that is used to refer to the cooking method, an exclusively designed pan and as a name or fashion of preparation such as "sauteed mushrooms".

Simmering and Boiling are two common terms used in daily cooking terminology, both are very important forms of everyday cooking. There are many foods that required a cooking process that includes jointly boiling and simmering. It is important when cooking that the instructions following these two methods of cooking are followed accurately to assure that the food is prepared properly.

Cooking techniques are a very important part of learning to cook effectively. Lastly, don't forget to familiarize yourself with cooking temperatures, preparation time, cooking time and any other particulars that are important to the successful cooking experience of your recipe.

Cindy Heller is a professional writer. Visit Basic Cooking Tips to learn more about cooking techniques.

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

The Chinese Cooking Method - Fast & Healthy Meals Are Now Possible

2009-11-01T07:13:00.000-08:00

Feeling peckish and can't be bothered with the regular meal preparation that is time-consuming and asks for a whole lot of steps? Then you are in luck with putting together a healthy and fast meal with basic cooking tips using the Chinese Cooking Method, ideal for those unannounced hunger-pangs that can quickly be appeased without compromising on granting taste-buds their due and simple to follow. Most Chinese recipes require one or more of a combination of methods like stir-frying, steam-cooking, boiling or sauteing besides other styles adapted over the years!

The most commonly used Chinese cooking methods of all times though is frying, which may include deep, shallow, stir or slippery frying while popular Chinese food items include noodles, fried-rice, chicken pieces and shrimp dishes. Sometimes, Chinese cooking methods extend to dicing chicken and veggies into small bits and stir-frying them to serve with noodles or a rice dish.

Sauteing, also known as shallow cooking, is another popular Chinese cooking method that requires a thin oil layer to cover the food which uses minimal grease and cuts down on much of the calories that creep in with other cooking methods. To ensure all the food items being cooked in this manner are not under-done, the veggies or meat is sliced thinly to enable faster, even cooking. When a light-brown color is achieved, then the spices and seasonings are added in to complete the process of sauteing.

Chinese cooking methods are usually very healthy ways of cutting back on calories and excess oil and thus Stewing food (first sauteing thinly sliced or diced veggies or meat, then pouring a sauce over it and cooking it over slow fire) is yet another popular cooking style adapted for world cuisine from Chinese cooking methods. The stir-frying ensures the food items are cooked superficially but raw inside so nutrients are retained and once gravy is poured over it, the simmer-and-cook method works well to give a good taste with a zesty tang to the dish.

Slow cooking over low flame and boiling are other smart and healthy ways of preparing food that are borrowed from the various Chinese cooking methods many chefs follow. Boiling calls for large pots with hot water used to cook vegetables, rice or noodles and meat; it can also incorporate the use of sauces to lend a savory taste to the ingredients while they cook. Simmer-cooking involves cooking in water or sauce for a long time and low heat is required and since it does away with the need for oil, this is among the best dietary helpers agree experts as no extra calories get a chance to creep in.

So, taking to Chinese Cooking Methods not only ensures quick meal time options but healthy ones too that are suitable for one and all!

Abhishek is a cooking enthusiast! Visit his website http://www.Cooking-Guru.com and download his FREE Cooking Report "Master Chef Secrets" and learn some amazing Cooking tips and tricks for FREE! Learn how to create the perfect meal on a shoe-string budget. And yes, you get to keep all the accolades! But hurry, only limited Free copies available! http://www.Cooking-Guru.com

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

Making Jerky at Home in Your Kitchen

2009-01-14T09:23:00.001-08:00

Making Jerky at Home in Your Kitchen By Stephen Kish

When you go to stores like Wal-Mart or any supermarket there is always a display of beef jerky. You will pay anywhere from $5 to $7 or more for a very small amount. Some will have you wanting more after you taste just a little.
Instead of paying high prices for someone else's jerky, wouldn't it make sense to make your own? You might think this is something that that you can only do if you live in a log cabin somewhere in the woods, but this is not true. You can make your own jerky right from your suburban kitchen.
You might think that jerky is something difficult to produce but it is very easy. Jerky is just raw meat that has been dried slowly at a low temperature. It has been cooked down until the water is out of it but the flavor remains. Many people find that jerky is their meat of choice in certain situations.
To make jerky in your kitchen you can either use a smoker or your kitchen oven. If you use the kitchen oven it is advisable to purchase a jerky tray kit to keep everything together. You can find one for about $30. You will gather a sharp butcher knife to cut the meat, a bowl or small roasting pot that you can marinate the meat in and a heat source that is either your oven or a smoker.
The best idea is to make a lot of jerky at one time because you can do more with it. You can make snack packs and then distribute them as needed. A good rule of thumb is to make 3 pounds at a time, which will take 3-4 hours to do.
When you choose your meat it should be lean and the best cut you can afford. Remember the better the meat you start with the better the jerky you will get. Look for a top or bottom roast and try to catch it on sale. You can keep more meat in your freezer that way and have it on hand when you want to make jerky.
If you get lots of meat you can cut it to the thickness you like and then put it into freezer bags and place it in your freezer. This way you will have them ready to go when you want to make jerky and not have to worry about cutting more meat each time.
Author, Stephen Kish, For more information on how to make jerky at home and access to 50 jerky recipes, see http://howtomaketastymeats.com.
Article Source: http://EzineArticles.com/?expert=Stephen_Kish

Tips For Making Homemade Soup

2009-01-14T09:19:00.000-08:00

Tips For Making Homemade Soup By Daniel Kraus

This time of year a nice hearty soup or stew hits the spot after a long day; soups by nature are soothing and comforting. At the heart of a good soup is the stock and believe it or not stocks are fairly simple to make. They will, however, take a little more time than opening pre-made stocks or store bought. A good stock or broth requires quality ingredients, seasonings and a little bit of time.
You will need a few hours of cooking time and some undivided attention from time to time during the process for the stock to be at its best, but it is not hard.
A stock should be made from the parts left over or to be thrown out such as bones, shells, lettuce, vegetable scraps and even the fat cut off of meat if you are not concerned with the fat intake.
Essentially you will be cooking out the flavor in all of these ingredients slowly for a few hours. The amount of ingredients will determine how much water to use and if you are following a recipe just use the instructions provided the first time you use the recipe and then change it to your liking.
Let’s say we are making a chicken/turkey stock which is fairly common as far as stocks go.
A good idea would be to save the scraps of chicken and turkey, or any fowl for that matter, for a matter of weeks; use the freezer if necessary. When you are ready thaw out the bones and scraps and as well as gathering the vegetable scraps and any seasonings you will want to include. Place the above mentioned ingredients into a stock pot and fill with water until the water is about ½ inch above the top of the food. Put every piece of bone and animal scrap into the pot to cook; the more the merrier in this case.
For added flavor consider slicing onions, celery and mincing a small amount of garlic to the mix. For best results wait until about half way through to add the garlic, this will make the garlic flavor stand out more. Start by bringing the mixture to a boil and then back off on the heat and allow it to simmer.
You will need to remove the foam from the top of the pot as it starts to boil and just do you know this is completely normal. If you so desire partially roast some chicken breasts or wings and add them into the mixture. This will add loads of flavor and a little more substance to your stock.
As the mixture cooks down you will want to add the seasonings to your tastes; perhaps just a bit of salt and pepper or some oregano and basil.
Remember, adding the spices and seasonings early will diminish their flavor in the stock as the heat and cooking process will remove the natural flavors over time. Should you over season or add too much salt add a whole peeled potato and simmer for approximately 15 minutes; the potato will absorb the excess salt. To reduce the fat content prepare the stock a day or two ahead of time and chill over night. This will allow the fats to rise to the top where it can be spooned off.
Following these simple tips and steps anyone can create a homemade stock for soup. After the stock is completed you can use it for any number of recipes, even those that are not soups or stews. Stocks can be use for adding moisture to left-overs, recipes calling for the addition of water or to another chicken meal all together.
Daniel Kraus has worked in the food service industry for over 15 years as a manager, bartender and server captain in four and five star restaurants from St. Louis to Nashville.
Article Source: http://EzineArticles.com/?expert=Daniel_Kraus

Why Cook Organic

2009-01-12T00:19:00.000-08:00

Why Cook Organic By Diane L Bixler

There is no better reason to cook organic then for the main fact that it is so much healthier for you. Organic foods are free of man-made chemicals, poisons, and pesticides. The best food choices for your health are simple and fresh organic foods that are cooked to maintain their vital nutrients. When you eat organic, you are supporting not just your own health but also that of the eco-systems where the organic produce was raised.
Unlike commercial farms that typically focus on one or two commodities that strip the soil of vital nutrients, organic farms tend to grow a variety of crops. This helps to maintain the health and diversity of the soil. Organic farming methods make for sustainable agriculture that protects people (consumers and workers), environments, and wildlife from the harmful impact of dangerous chemicals. By supporting organic farming we create awareness in our community about the health and social benefits of green cuisine.
'Certified organic' means that the food item was grown in compliance with organic standards as set by one of the organic regulatory agencies.
Consider cooking more meals with ingredients that are cultivated with cleaner resources that require less maintenance. Fish caught in the wild use fewer resources and as long as they are caught in an ecologically sound way (i.e. one that prevents the incidences of by-catch), the process will not disturb natural ecosystems. Fish that are farmed in pens, like salmon, pollute the ocean environment with their own waste. Cultivating vegetable matter requires fewer resources on average than, say, producing meat, which requires immense amounts of water, grass, land, and labor.
Food is a gift from the earth to our bodies - we need it to stay alive, to play, to work, even sleep. When we choose quality, fresh, live food, we can accomplish extraordinary things every day. When we eat natural food grown with sunshine, we are putting long lasting 'clean' energy and life into our bodies.
Most people readily associate green cuisine with cooking vegan or vegetable foods, but green cooking is more about cooking in a sustainable and socially responsible manner. Are you a pasta lover? If you use water, vegetable broth, or chicken stock to cook rice or pasta, try not to waste the excess by throwing it out-leftover broth makes an ideal base for a soup. You can even pour it into your houseplants which are as eager for organic nutrients as we are. The same goes for leftovers that can be fed to plants or composted just as easily.
Today you can use your outdoor space to create a level of self-sufficiency by growing your own herbs and vegetables. You don't need to be an expert gardener or have a massive garden or greenhouse to start making use of your own green fingers. Even apartment-dwellers will be amazed by how much green food can be grown in a relatively small space. All you need is a window-box, sunshine, and plenty of positive dedication-bon appetit!
When you purchase organic beef and other varieties of sustainable meat, you can rest assured that these are free from antibiotics or synthetic hormones, and that the animal grown to produce the meat was not fed genetically modified feed. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones.
Many people claim that organic food tastes better, and that they feel a noticeable boost in their overall health and energy level when the majority of the food they consume is organic. Great nutrition means maximizing on the freshest and most pure ingredients, drinking clean water, and listening to the feedback that your body gives you. It means eliminating or minimizing preservatives, synthetic chemicals, refined sugars, refined (empty) carbohydrates, saturated fats and acidic foods. It means being kind to ourselves and giving our bodies food that it can easily digest, only in quantities that it requires and which gives us the greatest possible energy for our busy and demanding lives.
Buy, cook and eat healthy, local, organic foods.
Consuming organic and/or fresh fruits, vegetables, nuts, seeds, legumes, grains and water every day is the best advantage that you can give your body and your family.
Diane Bixlerhttp://www.organicspicesandmore.com info@organicspicesandmore.com
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Varities of Healthy And Easy To Cook Trout Recipe

2009-01-08T18:51:00.000-08:00

Varities of Healthy And Easy To Cook Trout Recipe by Danny_Angel

Trouts are fresh water fishes and commercially farmed for sports fishing and human consumption.
We've eaten trout for hundreds of years now and trout can be cooked in plenty of ways. Let me share with you some good trout recipes and different simple ways how to cook trout. Hope you enjoy cooking them!
ESCALLOPED TROUT
Boil two trout in salted water, drain and flake, removing all the bones. Fry a small chopped onion in butter, add a tablespoonful of flour and two cupfuls of milk. Cook until thick, stirring constantly. Put a layer of the boned fish in a buttered baking-pan, add a layer of the sauce, sprinkle with minced parsley, and repeat until the dish is full. Cover with crumbs, dot with butter, and brown in the oven.
TENDERLOIN OF TROUT WITH WINE SAUCE
Cut a large sea-trout in pieces and simmer until done in salted and acidulated boiling water to which a large sliced onion has been added. Drain and keep warm. Cook together two tablespoonfuls each of butter and flour and add enough of the liquid drained from the fish to make a thick sauce. Cook until thick, stirring constantly,take from the fire, add one cupful of Madeira wine and three eggs well-beaten. Put the fish in a buttered baking-pan, sprinkle with seasoned crumbs, cover with mushrooms, then with oysters and shrimps. Pour the sauce over and bake until the oysters are done. Serve in the dish in which it was baked.
TROUT WITH FINE HERBS
Put half a dozen cleaned trout in a buttered baking-dish with half a glassful of white wine, and a finely chopped shallot. Bake for ten minutes, strain the liquid, and add to it one cupful of Allemande Sauce. Add also a small chopped onion, two shallots, twice the quantity of mushrooms, and a bean of garlic, all minced and fried in butter. Season with salt, pepper, minced parsley, and lemon-juice; pour over the fish and serve.
BROOK-TROUT IN PAPER CASES
Stuff the fish with seasoned crumbs or chopped oysters or raw fish pounded to a pulp and mixed to a paste with the beaten white of egg and a little cream. Lay a very thin slice of salt pork on each fish and wrap in buttered paper. Bake in a hot oven. Remove the string and serve in the paper. Serve any preferred sauce separately.
For more great tasting and easy to prepare trout recipes and simple ways how to cook trout, please check out our How To Cook Fish - Great Recipes for Fish You Need blog plus lots of recipes for fish that you will love and enjoy. In case you're a salmon lover too, you'll definitely love our great collections of recipes for salmon at How to Cook Salmon blog.
About the Author
Anselmo Mendez is a fish and seafoods lover. He's inviting you to visit his blogs located above this article for more great collections of fish recipes.

How to Cook Lobster Tails -- From Steaming to Grilling and More

2008-12-27T20:43:00.000-08:00

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

Get Smarter With Brain Foods

2008-12-18T19:27:00.000-08:00

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.

Tips of Cooking Meat In The Microwave

2008-12-15T18:18:00.000-08:00

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

7 Tips for Preparing Middle Eastern Breads

2008-12-15T18:12:00.000-08:00

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/

Tips for Setting a Festive Christmas Table

2008-12-15T18:10:00.000-08:00

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!

Baking Pans Basic Training

2008-12-15T10:41:00.001-08:00

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.

Easy Way to do well when cooking for a crowd

2008-12-15T10:38:00.000-08:00

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

Eating Healthy

2008-12-08T11:23:00.000-08:00

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/

Several Ways to Save Electricity and Energy in the Kitchen

2008-12-01T10:59:00.000-08:00

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

Recompense to Creating Homemade Pizza

2008-11-28T09:35:00.001-08:00

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

The countdown to Christmas diet

2008-11-28T09:31:00.000-08:00

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.

Balanced Food Choices "101" for Permanent Weight Loss and Maintenance

2008-11-28T09:29:00.000-08:00

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".

Tips of Cooking Meat In The Microwave

2008-11-21T10:45:00.000-08:00

Tips For Cooking Authentic Thai Food

2008-11-19T09:44:00.000-08:00

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.

Pasta In All Its Wonderful Forms

2008-11-19T09:43:00.000-08:00

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/

Planning To Cook Outdoors

2008-11-19T09:41:00.000-08:00

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.