by Emma Snow
Dry beans are among some of the healthiest foods on the planet. Beans are not only a complex carbohydrate, which provides sustained energy throughout the day, but also have many important nutrients such as, calcium, potassium, protein and folate. Plus, you get these benefits without the fat and cholesterol that meat or dairy products might contain. Many Americans do not get the recommended daily fiber they need (25-30 grams a day) and beans are an excellent way to meet these requirements. A cup of cooked black beans contains 8 grams of fiber and a cup of cooked pinto beans contains 12 grams.
One concern when cooking beans is the amount of time they take to fully process. There are a few things that can be done to help with this problem. The first is soaking beans over night. Soaking overnight will help the beans absorb moisture and shorten the time needed to cook them. Another excellent idea is to cook beans in the crock pot over night on low. In the morning they are fully cooked and ready to use or store. They can be rinsed, drained and stored up to a week in the refrigerator or frozen for several months. When cooking or soaking beans do not add salts to the pot or bowl, as salt will prevent the beans from fully cooking and will result in hard beans.
What do you do with your beans? There is no end to the healthy, useful ways to use dry beans in your everyday cooking and baking. The traditional and most frequent use of beans is simply cooked and placed in soups or chili's, mixed with rice or used as a side dish. Although those are excellent ways to incorporate beans into your diet there are many other ways as well.
One of the best kept secrets about beans is their ability to be ground into a fine flour. White beans are recommended as the best choice for bean flour. Bean flour can be substituted for 25% of flour in any recipe. For example, if a recipe calls for 2 cups all purpose flour, 1/2 cup bean flour may be used. For those whose families might not be receptive to beans on the table this is a great way to sneak them in. All the benefits of beans will be received in every day items like cookies and bread and no one will be the wiser. It is not recommended to tell them either as this might influence their interest in the items prepared. Bean flour can also be used to make soups creamy without dairy. To make 4 cups of "cream" soup simply heat 2 cups of water in a pan (do not boil) and 4 tsp chicken bouillon (or bouillon of choice). Combine 2 cups cold water with 1 cup bean flour and whisk until there are no lumps. Combine this flour paste with the heated water and bouillon and simmer of low for 10-15 minutes, stirring occasionally. To make a thinner soup use less bean flour. Spices, vegetables or meat may be added to the soup base for a delicious and nutritious creamy soup without the calories, fat and dairy, plus this creamy soup has all the health of beans. This recipe may also be substituted for creamy condensed soups in casseroles or other dishes.
The other best kept secret is the use of pureed white beans in place of shortening, butter or margarine in baked goods. After the beans are cooked simply drain and place in a food processor, blender or mash with a fork to create a puree. It should be about the consistency of the fat you are replacing and may be substituted cup for cup or simply for half the fat in the recipe. If the beans are too thick and/or dry, just add a little water and stir in completely. Many ask, "how does it taste" [in cookies, etc.] and the answer is, you can't even tell! The foods are delicious and nutritious!
Beans will be filling, satisfying and incorporate many necessary nutrients into the diet. Combined with rice they are a complete protein and provide all the 8 amino acids for the body. They are inexpensive and packed full of flavor. It doesn't get much better than beans.
Thursday, June 19, 2008
Preparing fruit and vegeatbles for the food preservation art of drying
by Nick Burke
Food preservation is a good housekeeping art which has been with us for hundreds of years. The following tips and advice will show you how best to prepare fruit and vegetables for drying.
1) When picking fruits and vegetables for the drying process it is important that you choose fresh produce, otherwise the decomposition of the food itself may have already gone too far.
2) When you are happy with the choices you've made with regards to the food itself, it is time to wash, peel and deseed them. Whilst you're doing this it's a good idea to scour each piece of fruit or vegetable for any damaged patches. If you do find any - and the likelihood is that you will - just cut them out with the peeler. When you are completely happy move on to step three.
3) Step three of this food preservation process is where you cut the individual fruit/veg in small pieces of roughly a ? of an inch. These small pieces will improve the efficiency of the process; this is due to the small surface areas of the pieces, the smaller the surface area, the less moisture they'll contain, thus they'll dry out quicker.
4) If you are drying vegetables then the fourth step you'll need to follow to achieve the desired affect is to boil them in water. This will help kill off those enzymes which causes the vegetables to rot, along with creating the added affect of adding colour and flavour to them
When you are drying fruit, step four is slightly different. The fruit you choose will have to submerged in a lemon juice and water solution. Doing this will stop the fruit from losing their colour and turning brown
5) When the four - above steps - have been followed, it's time to place the fruit and/or vegetables on a drying rack and dry them out.
Food preservation is a good housekeeping art which has been with us for hundreds of years. The following tips and advice will show you how best to prepare fruit and vegetables for drying.
1) When picking fruits and vegetables for the drying process it is important that you choose fresh produce, otherwise the decomposition of the food itself may have already gone too far.
2) When you are happy with the choices you've made with regards to the food itself, it is time to wash, peel and deseed them. Whilst you're doing this it's a good idea to scour each piece of fruit or vegetable for any damaged patches. If you do find any - and the likelihood is that you will - just cut them out with the peeler. When you are completely happy move on to step three.
3) Step three of this food preservation process is where you cut the individual fruit/veg in small pieces of roughly a ? of an inch. These small pieces will improve the efficiency of the process; this is due to the small surface areas of the pieces, the smaller the surface area, the less moisture they'll contain, thus they'll dry out quicker.
4) If you are drying vegetables then the fourth step you'll need to follow to achieve the desired affect is to boil them in water. This will help kill off those enzymes which causes the vegetables to rot, along with creating the added affect of adding colour and flavour to them
When you are drying fruit, step four is slightly different. The fruit you choose will have to submerged in a lemon juice and water solution. Doing this will stop the fruit from losing their colour and turning brown
5) When the four - above steps - have been followed, it's time to place the fruit and/or vegetables on a drying rack and dry them out.
Germs In The Kitchen
by David Beart
Every day you see television commercials for the latest germ-killing products on the market. Companies are constantly reminding you of the pesky, persistent bacteria that apparently attacks your home throughout the day. It's remarkable that something so small, that you can only see with it a microscope, can be so harmful! But germs are real. However, you have to know what they are exactly to truly combat them. Here's a guide to germs and how you can keep them out of your kitchen in particular.
Bathrooms have a bad reputation for hosting threatening germs, but this reputation is not really earned. Kitchens are where the majority of germs in your house are located. And that's why it's so important not to ignore them. It's easy to forget that the invisible little buggers are lurking behind every corner, but if you do, they will certainly make your life a lot tougher.
The reason you can kill a germ, is because it is indeed a living organism! There are four kinds of germs: bacteria, viruses, fungi, and protozoa. Many germs may invade plants, animals and humans temporarily and with little consequence, and some germs are even good! For example, there is bacteria in out intestines that help us digest our food. Also, doctors are able to engineer medicines and vaccines with the help of bacteria. But for the most part, if germs decide to hang their hat in your body, they will try to take over. Ever been stuck in bed with the flu? If you answered "yes," then you were infected by a virus. Or maybe you've had an ear infection! The culprit was bacteria in that case. Germs consume your much-needed energy and nutrients and produce nasty toxins; toxins that cause those classic symptoms of sickness, like sore throat and coughing. So germs, for the most part, are not our friends.
They are everywhere though. And in places where you store food, like the kitchen, this can be a unique problem.
The best way to prevent germs from invading your body is to simply wash your hands often. Germs are typically transferred from person to person. If someone coughs on your or even just touches you, those nettlesome germs may hop from them to you. This is why door knobs and other objects that people commonly touch are especially germ-ridden. By simply washing your hands with soap often, however, you can kill germs before they have a chance to make you sick. If you've just pet your dog or coughed, then you are more vulnerable to germs, so wash your hands. It's as plain as that.
So, in the kitchen, the same rule applies. Remember to wash your hands often and always before you prepare food. However, there's a bit more you can do than that. Here are some steps you can take to keeping your kitchen nice and clean, so that those malicious germs don't stand a chance.
Fortunately, you don't have to be a neat freak to create a healthy environment for your family. In addition to washing your hands frequently (with soap and warm water), you can use the following tips to ensure those germs die young.
Your counters and sink are a breeding ground for germs. Because your hands, food, utensils, rags, etc, will all grace the counter tops and the sink, you have to keep them clean. Don't cry over spilled milk. Just clean it up immediately!
What you use to clean the counters and sink is not as important as you might think. A sponge or rag or a one-time wipe will all work perfectly. The key is to keep them clean too! Throw that sponge or rag in the washer often. You can also soak your dishcloths in warm, soapy water when they're not being used. The worst thing you can do is clean up your kitchen with a dirty dishcloth. This is why those throwaway disinfectants can be really advantageous! (Always use disinfectant sprays, as well, to go along with your other cleaning supplies.) Remember that warm water and soap are a germ's enemies.
Moreover, be wary of cutting boards. The nooks and crannies in your home are commonly invaded by germs, until they can find a better, living host. When you use a cutting board, you will likely make small dents into it with your knife, and these small crevices lure germs. So make sure that you scrub your cutting board hard after every single use.
Obviously you want your dishes to be spic and span. Thankfully, we have dishwashers these days that do the trick. It can never hurt to give the dishes a little rub with a clean dishcloth before putting them away in the dishwasher however.
Another surprising piece of advice is that paper towels and cups are better than the alternative. You may want to dry off your hands with that cloth towel or drink from that glass. However, sharing hand towels and drinking glasses is the first thing germs want you to do! Why not buy some cheap dispensable paper cups to keep around the kitchen and invest in paper towels? It's a really simple way to prevent those germs from traveling.
Also keep in mind that a room where food and water are common, you have to be extra careful. Damp areas can produce fungi and food that's left out too long will encourage the growth of bacteria.
So, instead of fretting about how clean your toilet bowl is or wiping that sponge over your counter top 20 times in a row, just take into consideration these tips and your kitchen will be less inviting for those ugly germs. Yes, you probably will come down with a cold every once in a while, but you certainly can be on the offense more often than not if you know where to find and kill those germs!
Every day you see television commercials for the latest germ-killing products on the market. Companies are constantly reminding you of the pesky, persistent bacteria that apparently attacks your home throughout the day. It's remarkable that something so small, that you can only see with it a microscope, can be so harmful! But germs are real. However, you have to know what they are exactly to truly combat them. Here's a guide to germs and how you can keep them out of your kitchen in particular.
Bathrooms have a bad reputation for hosting threatening germs, but this reputation is not really earned. Kitchens are where the majority of germs in your house are located. And that's why it's so important not to ignore them. It's easy to forget that the invisible little buggers are lurking behind every corner, but if you do, they will certainly make your life a lot tougher.
The reason you can kill a germ, is because it is indeed a living organism! There are four kinds of germs: bacteria, viruses, fungi, and protozoa. Many germs may invade plants, animals and humans temporarily and with little consequence, and some germs are even good! For example, there is bacteria in out intestines that help us digest our food. Also, doctors are able to engineer medicines and vaccines with the help of bacteria. But for the most part, if germs decide to hang their hat in your body, they will try to take over. Ever been stuck in bed with the flu? If you answered "yes," then you were infected by a virus. Or maybe you've had an ear infection! The culprit was bacteria in that case. Germs consume your much-needed energy and nutrients and produce nasty toxins; toxins that cause those classic symptoms of sickness, like sore throat and coughing. So germs, for the most part, are not our friends.
They are everywhere though. And in places where you store food, like the kitchen, this can be a unique problem.
The best way to prevent germs from invading your body is to simply wash your hands often. Germs are typically transferred from person to person. If someone coughs on your or even just touches you, those nettlesome germs may hop from them to you. This is why door knobs and other objects that people commonly touch are especially germ-ridden. By simply washing your hands with soap often, however, you can kill germs before they have a chance to make you sick. If you've just pet your dog or coughed, then you are more vulnerable to germs, so wash your hands. It's as plain as that.
So, in the kitchen, the same rule applies. Remember to wash your hands often and always before you prepare food. However, there's a bit more you can do than that. Here are some steps you can take to keeping your kitchen nice and clean, so that those malicious germs don't stand a chance.
Fortunately, you don't have to be a neat freak to create a healthy environment for your family. In addition to washing your hands frequently (with soap and warm water), you can use the following tips to ensure those germs die young.
Your counters and sink are a breeding ground for germs. Because your hands, food, utensils, rags, etc, will all grace the counter tops and the sink, you have to keep them clean. Don't cry over spilled milk. Just clean it up immediately!
What you use to clean the counters and sink is not as important as you might think. A sponge or rag or a one-time wipe will all work perfectly. The key is to keep them clean too! Throw that sponge or rag in the washer often. You can also soak your dishcloths in warm, soapy water when they're not being used. The worst thing you can do is clean up your kitchen with a dirty dishcloth. This is why those throwaway disinfectants can be really advantageous! (Always use disinfectant sprays, as well, to go along with your other cleaning supplies.) Remember that warm water and soap are a germ's enemies.
Moreover, be wary of cutting boards. The nooks and crannies in your home are commonly invaded by germs, until they can find a better, living host. When you use a cutting board, you will likely make small dents into it with your knife, and these small crevices lure germs. So make sure that you scrub your cutting board hard after every single use.
Obviously you want your dishes to be spic and span. Thankfully, we have dishwashers these days that do the trick. It can never hurt to give the dishes a little rub with a clean dishcloth before putting them away in the dishwasher however.
Another surprising piece of advice is that paper towels and cups are better than the alternative. You may want to dry off your hands with that cloth towel or drink from that glass. However, sharing hand towels and drinking glasses is the first thing germs want you to do! Why not buy some cheap dispensable paper cups to keep around the kitchen and invest in paper towels? It's a really simple way to prevent those germs from traveling.
Also keep in mind that a room where food and water are common, you have to be extra careful. Damp areas can produce fungi and food that's left out too long will encourage the growth of bacteria.
So, instead of fretting about how clean your toilet bowl is or wiping that sponge over your counter top 20 times in a row, just take into consideration these tips and your kitchen will be less inviting for those ugly germs. Yes, you probably will come down with a cold every once in a while, but you certainly can be on the offense more often than not if you know where to find and kill those germs!
How To Make Perfect Espresso Coffee
by Rob Carlton
All professional coffee makers (baristas) will have their own technique for making the perfect cup of coffee. Here my home-grown suggestion...
The whole process begins with simple water. This water has to be good or no amount of decent coffee grounds will matter. Water should be fresh and piping hot. Water should not be stale, mildewy, unclean and not properly filtered. The perfect temperature is just about at boiling point.
Now for the coffee - choose any coffee that is grown above 3000 feet above sea level. There are many varieties - Brazilian, Bogotan - my favourite is espresso. It should be pre-roasted, fresh within at least three days and smell good.
Robusta is one type of coffee that some people use for espresso machines, but it is not the best because it has very little flavour and way too much caffeine. It is considered an easy to grow plant and fairly disease resistant than other coffee trees.
Coffee should be ground in what is called a burr. Burr blades are pyramid in shape and have plates with two teeth that force the coffee to be ground in between. However, coffee types like Viennese or French roasts are darker and are best chopped in grinders. Grinder blades chop only.
The fineness of the grind is determined by the space between the plates. Good-sized grains are the size of sand. Avoid grains that resemble dust or gravel. Be speedy when removing ground coffee from a grinder. Too much exposure to the air makes it oxidize and absorb nearby smells. Garlic infused coffee would be horrible!
A great cup of espresso requires a clean and top quality espresso machine, or the experience is not worth it. What does this mean? Without a 9 bar pump pressure or more, the machine will be unable to generate thermoblock or boiler heat to properly stew the grinds. The boiler will heat the water to the right temperature. Avoid steam-pressurized machines and be careful not to burn yourself.
The next step is to make the coffee! Warm up your machine and clean it by running fresh water through it. Simply turn it on, allow time for the water to heat up and flush the system and warm the inner surfaces by pouring a cup of water instead of coffee into it.
Now carefully add your grounds and slightly pack them down like you would with pipe style tobacco. It should feel slightly springy, but it should not move around suddenly when you remove your finger.
Put the hopper back into the machine in a firm manner. Warm your espressos cup and stand it underneath the outlet. Press start and in under five seconds you will have a shot's worth of piping hot espresso.
Cappuccino is easily constructed by heating a half-cup of milk in your microwave for 90 seconds until it froths. Add this to your espresso. Garnish lovingly with nutmeg, chocolate or cinnamon. I like all three. Then sprinkle with brown sugar. Enjoy!
All professional coffee makers (baristas) will have their own technique for making the perfect cup of coffee. Here my home-grown suggestion...
The whole process begins with simple water. This water has to be good or no amount of decent coffee grounds will matter. Water should be fresh and piping hot. Water should not be stale, mildewy, unclean and not properly filtered. The perfect temperature is just about at boiling point.
Now for the coffee - choose any coffee that is grown above 3000 feet above sea level. There are many varieties - Brazilian, Bogotan - my favourite is espresso. It should be pre-roasted, fresh within at least three days and smell good.
Robusta is one type of coffee that some people use for espresso machines, but it is not the best because it has very little flavour and way too much caffeine. It is considered an easy to grow plant and fairly disease resistant than other coffee trees.
Coffee should be ground in what is called a burr. Burr blades are pyramid in shape and have plates with two teeth that force the coffee to be ground in between. However, coffee types like Viennese or French roasts are darker and are best chopped in grinders. Grinder blades chop only.
The fineness of the grind is determined by the space between the plates. Good-sized grains are the size of sand. Avoid grains that resemble dust or gravel. Be speedy when removing ground coffee from a grinder. Too much exposure to the air makes it oxidize and absorb nearby smells. Garlic infused coffee would be horrible!
A great cup of espresso requires a clean and top quality espresso machine, or the experience is not worth it. What does this mean? Without a 9 bar pump pressure or more, the machine will be unable to generate thermoblock or boiler heat to properly stew the grinds. The boiler will heat the water to the right temperature. Avoid steam-pressurized machines and be careful not to burn yourself.
The next step is to make the coffee! Warm up your machine and clean it by running fresh water through it. Simply turn it on, allow time for the water to heat up and flush the system and warm the inner surfaces by pouring a cup of water instead of coffee into it.
Now carefully add your grounds and slightly pack them down like you would with pipe style tobacco. It should feel slightly springy, but it should not move around suddenly when you remove your finger.
Put the hopper back into the machine in a firm manner. Warm your espressos cup and stand it underneath the outlet. Press start and in under five seconds you will have a shot's worth of piping hot espresso.
Cappuccino is easily constructed by heating a half-cup of milk in your microwave for 90 seconds until it froths. Add this to your espresso. Garnish lovingly with nutmeg, chocolate or cinnamon. I like all three. Then sprinkle with brown sugar. Enjoy!
Easy and Healthy Slow Cooker Meals
by Robert Thomson
People seem to think that healthy crack pot meals are boring and flat. Some also believe that preparing them is time-consuming and difficult. This kind of thinking is what we are here to change. We want to share with you healthy crack pot meals that you and your family will surely love.
First, we want to share with you a healthy chicken crock pot meal we call the chicken cacciatore. In Italian, the word cacciatore refers to a hunter. In a kitchen setting, this word simply describes a meal prepared "hunter-style" with onions, mushrooms, herbs, tomatoes, bell pepper and sometime wine. So, in preparing this dish, we need three pounds of skinless bone-in chicken thighs, 14 ounce of diced tomatoes with Italian seasoning, six ounce of canned tomato paste, half a cup of chicken both. To add more flavor to the dish, bring in some sliced onions, three cloves of minced garlic, and chopped bell peppers. To complete the dish, we need one-fourth cup of dry red wine. Don't forget the salt and pepper to season it.
As soon as you get every ingredient on the kitchen table, simply place all these ingredients in a 3-4 quart slow cooker. Then cover and cook the chicken on low heat for 6-8 hours. It's as simple as that. You can serve this with hot cooked pasta or rice depending on what you are craving for.
One of the healthy crock pot meals that you'll surely find flavorful is the slow cooker pork roast and vegetables. This dish is a collaboration of pork sirloin roast with vegetables seasoned with all spice and apple butter.
For this easy-to-make and healthy crock pot meal, we'll use three pounds of boneless pork sirloin roast, four peeled sweet potatoes, three tablespoons of prepared horseradish, a tablespoon of cornstarch and two acorn squash. To give the dish a unique taste, we'll need half a cup of apple butter, half a teaspoon of ground allspice, and quarter of a teaspoon of pepper.
To get started with this dish, heat the oil in a heavy skillet. Then add the pork roast. Occasionally turn it until all its sides are brown. While you're cooking the pork roast, cut squash into 8 wedges. Make sure that you remove the seeds. Without peeling the sweet potatoes, cut them into chunks and place them in the crock pot. Then, put the browned pork roast on top. The next step is mixing together the apple butter, horseradish, cornstarch, all spice and pepper. Then slowly pour the mixture into the crock pot. Let it simmer for about seven to nine hours until the pork and vegetables are tender.
Now, we have two lovely healthy crock pot meals that would certainly change the way you look at healthy foods. If you are thinking of what to serve on a Sunday night, do away with the regular two-minute meals that you could prepare with your microwave. Give your family a chance of experiencing these heavenly yet healthy crock pot meals. So let's both get to the kitchen and start cooking.
People seem to think that healthy crack pot meals are boring and flat. Some also believe that preparing them is time-consuming and difficult. This kind of thinking is what we are here to change. We want to share with you healthy crack pot meals that you and your family will surely love.
First, we want to share with you a healthy chicken crock pot meal we call the chicken cacciatore. In Italian, the word cacciatore refers to a hunter. In a kitchen setting, this word simply describes a meal prepared "hunter-style" with onions, mushrooms, herbs, tomatoes, bell pepper and sometime wine. So, in preparing this dish, we need three pounds of skinless bone-in chicken thighs, 14 ounce of diced tomatoes with Italian seasoning, six ounce of canned tomato paste, half a cup of chicken both. To add more flavor to the dish, bring in some sliced onions, three cloves of minced garlic, and chopped bell peppers. To complete the dish, we need one-fourth cup of dry red wine. Don't forget the salt and pepper to season it.
As soon as you get every ingredient on the kitchen table, simply place all these ingredients in a 3-4 quart slow cooker. Then cover and cook the chicken on low heat for 6-8 hours. It's as simple as that. You can serve this with hot cooked pasta or rice depending on what you are craving for.
One of the healthy crock pot meals that you'll surely find flavorful is the slow cooker pork roast and vegetables. This dish is a collaboration of pork sirloin roast with vegetables seasoned with all spice and apple butter.
For this easy-to-make and healthy crock pot meal, we'll use three pounds of boneless pork sirloin roast, four peeled sweet potatoes, three tablespoons of prepared horseradish, a tablespoon of cornstarch and two acorn squash. To give the dish a unique taste, we'll need half a cup of apple butter, half a teaspoon of ground allspice, and quarter of a teaspoon of pepper.
To get started with this dish, heat the oil in a heavy skillet. Then add the pork roast. Occasionally turn it until all its sides are brown. While you're cooking the pork roast, cut squash into 8 wedges. Make sure that you remove the seeds. Without peeling the sweet potatoes, cut them into chunks and place them in the crock pot. Then, put the browned pork roast on top. The next step is mixing together the apple butter, horseradish, cornstarch, all spice and pepper. Then slowly pour the mixture into the crock pot. Let it simmer for about seven to nine hours until the pork and vegetables are tender.
Now, we have two lovely healthy crock pot meals that would certainly change the way you look at healthy foods. If you are thinking of what to serve on a Sunday night, do away with the regular two-minute meals that you could prepare with your microwave. Give your family a chance of experiencing these heavenly yet healthy crock pot meals. So let's both get to the kitchen and start cooking.
Maintenance Tips barbecue
by dennis white
When you buy your barbecue grill, to see it as an investment rather than simply another element for your outdoor entertainment. We can therefore expect that to become a large part of your outdoor activities for many years to come. But like all other investments, maintenance and care is needed to ensure that your barbecue grill will work for you for many years to come. While some maintenance and cleaning is specific to the type of your own barbecue grill (gas, electricity, charcoal barbecue or smoke), the majority of maintenance to be conducted does not change from the grid grid.
Step 1-Gather the necessary elements
You need some of the goods on hand when it comes time to clean your barbecue grill.
Brass wire brush Grill Mat steel wool, preferably, which already contains soap. Flat mild soap A sponge or dishcloth Spray cooking oil Dry baking soda Aluminum
Step 2-brushing Grill Off
The first thing that should always be made for your grill is a routine of brushing. Using your grill brass wire brush (or other brush that suits your type of grid), you should brush off all surfaces. By regularly brushing your barbecue grill, you prevent any kind of accumulation. If the accumulation of food is left long, it may become more difficult to remove.
Step 3-Spray Cooking Oil
Once you are sure your grill is free to all and the accumulation of debris, and your grid is completely cooled off, you want to spray with a light coat of cooking oil. The bottom spray with cooking oil will prevent your barbecue grill from rusting. It is especially important to make sure your barbecue grill is completely cold, as the spray cooking oil on a hot surface can cause oil to heat and ignite, which could be potentially dangerous to you and your barbecue grill.
Step 4-Use baking soda and aluminum foil on your Grill
Baking soda is a great cleaning agent and polishing. Once you have removed supplements the accumulation of debris and rub your barbecue grill lightly with baking soda will give even more shine, similar to the day that you have made at home from the store. It can also be used on the handles and knobs to remove any additional accumulation which can only be removed with a wire brush.
Aluminum can also be used to maintain your schedule looking nice. Rub gently foil on your grill, and you will notice that it removes the accumulation and dark.
Step 5-Clean your Racks
The shelves in your grid is especially important since this is where the food touches when it is cooking. Use the wire brush to remove as much as possible the accumulation. Once you remove as much as possible, begin to wash racks with soap dish. If the shelves are really dirty, you can also use the carpet of steel wool. Be sure to rinse completely all soap residue before cooking and on the shelves.
Step 6-Preventing Problems
The majority of problems resulting from barbecue grills comes from the lack of cleaning and maintenance. This means that if you see something does not seem very well with your barbecue grill, chances are it can be corrected with a simple cleaning. Even if you clean, and he still finds it difficult, at least you saved yourself the potential embarrassment of giving it to a professional just to find everything that was required was to be cleaned.
Finally, a method to prevent problems with your barbecue grill is protecting it from the outside. Covers are available for the grids of all shapes and sizes, then the chances are you will find one that fits your grill. If you have a lid on your barbecue grill, then all you will ever need to do is to do regular maintenance listed above. www.bbq101.blogspot.com
When you buy your barbecue grill, to see it as an investment rather than simply another element for your outdoor entertainment. We can therefore expect that to become a large part of your outdoor activities for many years to come. But like all other investments, maintenance and care is needed to ensure that your barbecue grill will work for you for many years to come. While some maintenance and cleaning is specific to the type of your own barbecue grill (gas, electricity, charcoal barbecue or smoke), the majority of maintenance to be conducted does not change from the grid grid.
Step 1-Gather the necessary elements
You need some of the goods on hand when it comes time to clean your barbecue grill.
Brass wire brush Grill Mat steel wool, preferably, which already contains soap. Flat mild soap A sponge or dishcloth Spray cooking oil Dry baking soda Aluminum
Step 2-brushing Grill Off
The first thing that should always be made for your grill is a routine of brushing. Using your grill brass wire brush (or other brush that suits your type of grid), you should brush off all surfaces. By regularly brushing your barbecue grill, you prevent any kind of accumulation. If the accumulation of food is left long, it may become more difficult to remove.
Step 3-Spray Cooking Oil
Once you are sure your grill is free to all and the accumulation of debris, and your grid is completely cooled off, you want to spray with a light coat of cooking oil. The bottom spray with cooking oil will prevent your barbecue grill from rusting. It is especially important to make sure your barbecue grill is completely cold, as the spray cooking oil on a hot surface can cause oil to heat and ignite, which could be potentially dangerous to you and your barbecue grill.
Step 4-Use baking soda and aluminum foil on your Grill
Baking soda is a great cleaning agent and polishing. Once you have removed supplements the accumulation of debris and rub your barbecue grill lightly with baking soda will give even more shine, similar to the day that you have made at home from the store. It can also be used on the handles and knobs to remove any additional accumulation which can only be removed with a wire brush.
Aluminum can also be used to maintain your schedule looking nice. Rub gently foil on your grill, and you will notice that it removes the accumulation and dark.
Step 5-Clean your Racks
The shelves in your grid is especially important since this is where the food touches when it is cooking. Use the wire brush to remove as much as possible the accumulation. Once you remove as much as possible, begin to wash racks with soap dish. If the shelves are really dirty, you can also use the carpet of steel wool. Be sure to rinse completely all soap residue before cooking and on the shelves.
Step 6-Preventing Problems
The majority of problems resulting from barbecue grills comes from the lack of cleaning and maintenance. This means that if you see something does not seem very well with your barbecue grill, chances are it can be corrected with a simple cleaning. Even if you clean, and he still finds it difficult, at least you saved yourself the potential embarrassment of giving it to a professional just to find everything that was required was to be cleaned.
Finally, a method to prevent problems with your barbecue grill is protecting it from the outside. Covers are available for the grids of all shapes and sizes, then the chances are you will find one that fits your grill. If you have a lid on your barbecue grill, then all you will ever need to do is to do regular maintenance listed above. www.bbq101.blogspot.com
Coffee Pods To Start A Great Day
by Dave Text
A great day begins with a cup of freshly roasted coffee. And that you get from an excellent coffee pod. Pods or coffee pods or espresso pods are a simple way to get a perfect espresso and with excellent results.
But for the beginners let's answer a simple question first i.e. what are coffee pods? Coffee pods are freshly roasted coffee, ground perfect, tampered to the correct pressure and then encapsulated in a paper. It is the beginning of a rich experience of the way you drink coffee.
The original pod was first designed by Illy caffe around 10 years ago. It was the year 1996 when Illy opened its idea to the coffee industry to bring a standard pod size to the market. Many coffee machine makers now offer adaptors with their machines to accept pods.
By using them in your machine not only can you guarantee perfect results, there is no mess and they help to look after your machine. In fact used ones can even be used as fertilizer for your garden as well. That is why a rich coffee taste is always benefiting.
If you are an espresso connoisseur by heart you can find a great relief with the coffee pods. As an espresso lover you understand that there are many ways of preparation where the espresso can get wrong, the grind, the measurement, freshness, the roast, tampering, temperature, water pressure are some areas which one has to watch out to make that special cup of coffee.
Now if you wonder what the best kind of coffee pod is, the answer is the home made one. Don't be shocked, it is true to the last drop of espresso. You can actually make them from your freshly roasted coffee beans. Although it is not that easy but it is sheer fun and little adventure to make one in your kitchen itself.
What you need is your favorite freshly roasted coffee beans perfectly grounded to fine powder, a sheet of filter paper and some kitchen tools. The first step to get a home made is to get the correct measuring scoop for the size of the pod. Take the coffee style filter paper sheet and put it in the scoop.
The next step is to find a glass bottle or something similar which can be used to pressure the paper in that scoop. If you have found the right size of glass jar (in most cases you will) center the filter around the jar and do it by putting the combination back in the scoop leaving a cup shaped filter paper in the scoop. Add one scoop, or about 2 teaspoons of your favorite ground coffee to this paper-filter-cup more or less to taste.
The typical coffee scoops that come with makers hold about 7 grams of coffee which is just about right. Give the cup a slight shake to evenly spread the grounds across the bottom of the filter, and then use your finger to gently fold over the extra filter material, completely covering the ground coffee. For a really well-formed pod, you can place the jar into the scoop one last time and press down really hard with the palm of your hand.
At last your favorite coffee pod is now ready to be put into the espresso machine to enjoy that rich taste of coffee. And who said coffee is not about fun.
A great day begins with a cup of freshly roasted coffee. And that you get from an excellent coffee pod. Pods or coffee pods or espresso pods are a simple way to get a perfect espresso and with excellent results.
But for the beginners let's answer a simple question first i.e. what are coffee pods? Coffee pods are freshly roasted coffee, ground perfect, tampered to the correct pressure and then encapsulated in a paper. It is the beginning of a rich experience of the way you drink coffee.
The original pod was first designed by Illy caffe around 10 years ago. It was the year 1996 when Illy opened its idea to the coffee industry to bring a standard pod size to the market. Many coffee machine makers now offer adaptors with their machines to accept pods.
By using them in your machine not only can you guarantee perfect results, there is no mess and they help to look after your machine. In fact used ones can even be used as fertilizer for your garden as well. That is why a rich coffee taste is always benefiting.
If you are an espresso connoisseur by heart you can find a great relief with the coffee pods. As an espresso lover you understand that there are many ways of preparation where the espresso can get wrong, the grind, the measurement, freshness, the roast, tampering, temperature, water pressure are some areas which one has to watch out to make that special cup of coffee.
Now if you wonder what the best kind of coffee pod is, the answer is the home made one. Don't be shocked, it is true to the last drop of espresso. You can actually make them from your freshly roasted coffee beans. Although it is not that easy but it is sheer fun and little adventure to make one in your kitchen itself.
What you need is your favorite freshly roasted coffee beans perfectly grounded to fine powder, a sheet of filter paper and some kitchen tools. The first step to get a home made is to get the correct measuring scoop for the size of the pod. Take the coffee style filter paper sheet and put it in the scoop.
The next step is to find a glass bottle or something similar which can be used to pressure the paper in that scoop. If you have found the right size of glass jar (in most cases you will) center the filter around the jar and do it by putting the combination back in the scoop leaving a cup shaped filter paper in the scoop. Add one scoop, or about 2 teaspoons of your favorite ground coffee to this paper-filter-cup more or less to taste.
The typical coffee scoops that come with makers hold about 7 grams of coffee which is just about right. Give the cup a slight shake to evenly spread the grounds across the bottom of the filter, and then use your finger to gently fold over the extra filter material, completely covering the ground coffee. For a really well-formed pod, you can place the jar into the scoop one last time and press down really hard with the palm of your hand.
At last your favorite coffee pod is now ready to be put into the espresso machine to enjoy that rich taste of coffee. And who said coffee is not about fun.
Gourmet Coffee - Drink to Your Health
by boake moore
When the Ink Spots sang "I love the java jive and it loves me" in 1940, they could not have known how right they were.
Coffee not only helps clear the mind and perk up the energy, it also provides more healthful antioxidants than any other food or beverage in the American diet, according to a study released Sunday.
Of course, too much coffee can make people jittery and even raise cholesterol levels, so food experts stress moderation.
Story continues below :
The findings by Joe A. Vinson, a chemistry professor at the University of Scranton, in Pennsylvania, give a healthy boost to the warming beverage.
"The point is, people are getting the most antioxidants from beverages, as opposed to what you might think," Vinson said in a telephone interview.
Antioxidants, which are thought to help battle cancer and provide other health benefits, are abundant in grains, tomatoes and many other fruits and vegetables.
Vinson said he was researching tea and cocoa and other foods and decided to study coffee, too.
His team analyzed the antioxidant content of more than 100 different food items, including vegetables, fruits, nuts, spices, oils and common beverages. They then used Agriculture Department data on typical food consumption patterns to calculate how much antioxidant each food contributes to a person’s diet.
They concluded that the average adult consumes 1,299 milligrams of antioxidants daily from coffee. The closest competitor was tea at 294 milligrams. Rounding out the top five sources were bananas, 76 milligrams; dry beans, 72 milligrams; and corn, 48 milligrams. According to the Agriculture Department, the typical adult American drinks 1.64 cups of coffee daily.
That does not mean coffee is a substitute for fruit and vegetables.
"Unfortunately, consumers are still not eating enough fruits and vegetables, which are better for you from an overall nutritional point of view due to their higher content of vitamins, minerals and fiber," Vinson said.
Dates, cranberries, red grapes Dates, cranberries and red grapes are among the leading fruit sources of antioxidants, he said.
The antioxidants in coffee are known as polyphenols. Sometimes they are bound to a sugar molecule, which covers up the antioxidant group, Vinson said.
The first step in measuring them was to break that sugar link. He noted that chemicals in the stomach do the same thing, freeing the polyphenols.
"We think that antioxidants can be good for you in a number of ways," including affecting enzymes and genes, though more research is needed, Vinson said.
"If I say more coffee is better, then I would have to tell you to spread it out to keep the levels of antioxidants up," Vinson said. "We always talk about moderation in anything."
His findings were released in conjunction with the annual convention of the American Chemical Society in Washington.
In February, a team of Japanese researchers reported in the Journal of the National Cancer Institute that people who drank coffee daily, or nearly every day, had half the liver cancer risk of those who never drank it. The protective effect occurred in people who drank one to two cups a day and increased at three to four cups.
Diabetes risk Last year, researchers at the Harvard School of Public Health found that drinking coffee cut the risk of developing the most common form of diabetes.
Men who drank more than six 8-ounce cups of caffeinated coffee per day lowered their risk of type 2 diabetes by about half, and women reduced their risk by nearly 30 percent, compared with people who did not drink coffee, according to the study in Annals of Internal Medicine.
Bonnie Liebman, nutrition director of the Center for Science in the Public Interest, said she was not surprised by Vinson’s finding, because tea has been known to contain antioxidants.
But Liebman, who was not part of Vinson’s research team, cautioned that while many people have faith that antioxidants will reduce the risk of cancer, heart disease and more, the evidence has not always panned out. Most experts are looking beyond antioxidants to the combination of vitamins, minerals other nutrition in specific foods, she said.
I am sure you’ve heard all about this before. I wouldn’t be surprised if coffee companies start producing TV commercials promoting the health benefits of coffee because of antioxidants • they probably have! In any case, how true is this? Is coffee really good for our health because of the amount of antioxidants it contains? There have been different studies about this matter but here is one done by Joe A. Vinson, a chemistry professor at the University of Scranton, Pennsylvania. According to his study: "The average adult consumes 1,299 milligrams of antioxidants daily from coffee. The closest competitor was tea at 294 milligrams. Rounding out the top five sources were bananas, 76 milligrams; dry beans, 72 milligrams; and corn, 48 milligrams. According to the Agriculture Department, the typical adult American drinks 1.64 cups of coffee daily." What’s this again • in English, please? Coffee does contain a high amount of antioxidants. The question that remains is whether the antioxidants are enough to offset some of the possible negative effects of coffee. Don’t get me wrong • I can’t survive without coffee. But I also know that too much coffee (I don’t want to admit that there is something such as too much coffee, really) can induce hyperacidity, among other things. Some people feel jittery. Others (naturally) have a hard time falling asleep. The effects are different with different people. I am no scientist but at this point, if they say coffee has antioxidants and that it can be good for you, I take it as a good thing. Whether or not it has antioxidants, I still love this drink, don’t you?
When the Ink Spots sang "I love the java jive and it loves me" in 1940, they could not have known how right they were.
Coffee not only helps clear the mind and perk up the energy, it also provides more healthful antioxidants than any other food or beverage in the American diet, according to a study released Sunday.
Of course, too much coffee can make people jittery and even raise cholesterol levels, so food experts stress moderation.
Story continues below :
The findings by Joe A. Vinson, a chemistry professor at the University of Scranton, in Pennsylvania, give a healthy boost to the warming beverage.
"The point is, people are getting the most antioxidants from beverages, as opposed to what you might think," Vinson said in a telephone interview.
Antioxidants, which are thought to help battle cancer and provide other health benefits, are abundant in grains, tomatoes and many other fruits and vegetables.
Vinson said he was researching tea and cocoa and other foods and decided to study coffee, too.
His team analyzed the antioxidant content of more than 100 different food items, including vegetables, fruits, nuts, spices, oils and common beverages. They then used Agriculture Department data on typical food consumption patterns to calculate how much antioxidant each food contributes to a person’s diet.
They concluded that the average adult consumes 1,299 milligrams of antioxidants daily from coffee. The closest competitor was tea at 294 milligrams. Rounding out the top five sources were bananas, 76 milligrams; dry beans, 72 milligrams; and corn, 48 milligrams. According to the Agriculture Department, the typical adult American drinks 1.64 cups of coffee daily.
That does not mean coffee is a substitute for fruit and vegetables.
"Unfortunately, consumers are still not eating enough fruits and vegetables, which are better for you from an overall nutritional point of view due to their higher content of vitamins, minerals and fiber," Vinson said.
Dates, cranberries, red grapes Dates, cranberries and red grapes are among the leading fruit sources of antioxidants, he said.
The antioxidants in coffee are known as polyphenols. Sometimes they are bound to a sugar molecule, which covers up the antioxidant group, Vinson said.
The first step in measuring them was to break that sugar link. He noted that chemicals in the stomach do the same thing, freeing the polyphenols.
"We think that antioxidants can be good for you in a number of ways," including affecting enzymes and genes, though more research is needed, Vinson said.
"If I say more coffee is better, then I would have to tell you to spread it out to keep the levels of antioxidants up," Vinson said. "We always talk about moderation in anything."
His findings were released in conjunction with the annual convention of the American Chemical Society in Washington.
In February, a team of Japanese researchers reported in the Journal of the National Cancer Institute that people who drank coffee daily, or nearly every day, had half the liver cancer risk of those who never drank it. The protective effect occurred in people who drank one to two cups a day and increased at three to four cups.
Diabetes risk Last year, researchers at the Harvard School of Public Health found that drinking coffee cut the risk of developing the most common form of diabetes.
Men who drank more than six 8-ounce cups of caffeinated coffee per day lowered their risk of type 2 diabetes by about half, and women reduced their risk by nearly 30 percent, compared with people who did not drink coffee, according to the study in Annals of Internal Medicine.
Bonnie Liebman, nutrition director of the Center for Science in the Public Interest, said she was not surprised by Vinson’s finding, because tea has been known to contain antioxidants.
But Liebman, who was not part of Vinson’s research team, cautioned that while many people have faith that antioxidants will reduce the risk of cancer, heart disease and more, the evidence has not always panned out. Most experts are looking beyond antioxidants to the combination of vitamins, minerals other nutrition in specific foods, she said.
I am sure you’ve heard all about this before. I wouldn’t be surprised if coffee companies start producing TV commercials promoting the health benefits of coffee because of antioxidants • they probably have! In any case, how true is this? Is coffee really good for our health because of the amount of antioxidants it contains? There have been different studies about this matter but here is one done by Joe A. Vinson, a chemistry professor at the University of Scranton, Pennsylvania. According to his study: "The average adult consumes 1,299 milligrams of antioxidants daily from coffee. The closest competitor was tea at 294 milligrams. Rounding out the top five sources were bananas, 76 milligrams; dry beans, 72 milligrams; and corn, 48 milligrams. According to the Agriculture Department, the typical adult American drinks 1.64 cups of coffee daily." What’s this again • in English, please? Coffee does contain a high amount of antioxidants. The question that remains is whether the antioxidants are enough to offset some of the possible negative effects of coffee. Don’t get me wrong • I can’t survive without coffee. But I also know that too much coffee (I don’t want to admit that there is something such as too much coffee, really) can induce hyperacidity, among other things. Some people feel jittery. Others (naturally) have a hard time falling asleep. The effects are different with different people. I am no scientist but at this point, if they say coffee has antioxidants and that it can be good for you, I take it as a good thing. Whether or not it has antioxidants, I still love this drink, don’t you?
A Recipe for Rye Bread
The more I make bread, the more I am convinced of the importance of the kitchen being in the best position in the house. When we designed and built our house, I was determined that the kitchen should have a view and be on the front of the house. Now that it’s six-fifteen of a summer morning and I’m up early, kneading bread, because we’ve run out again, I’m especially happy to be looking out over a sun-soaked landscape to the distant mountains. Every time you make bread you’re guaranteed a good ten minutes of contemplation as you knead it, the mechanical rhythmic activity frees the mind to wander or switch off…very therapeutic. Having a view thrown in as well is just an added bonus. I haven’t always made bread. It is a comparatively recent development. Making jam was the first breakthrough into self-sufficiency, then came the day when our local supplier of rye bread, who made a loaf that (miracle of miracles), all the children would eat, decided to switch recipes and use caraway in it…instant rejection by the whole family. We’d stopped the wheat bread to try and help my son’s allergies and found it helped most of us, so apart from the occasional indulgence of fluffy white bread, I wanted to stay off it. There was no alternative; I would have to take the leap into bread making. The main reason that I’d resisted was that it seemed to take so long. First the mixing and kneading, then the rising, then knocking down and forming loaves, a second rising and finally the baking. Who could keep track of all that in the chaotic life of a three-child family? So eventually I take the plunge, turn to my friend Nigel (Slater, not namedropping but he and Nigella (Lawson) are ever-present in my kitchen, in book format of course) and find a foolproof recipe for a white loaf, simpler to start off with white I think. Well the first try produced a reasonable, if huge, loaf, and though my son still remembers that it was a bit doughy in the middle. Second try, I got two pretty perfect loaves and I was on a roll. Now to find a recipe for rye bread. It seems that 100% rye is usually made by the sour dough method and I couldn’t see my family going for that, so settle for a half and half rye/whole-wheat recipe… triumph. Ok, my son the food connoisseur complained it was a bit too sweet, so next time round I reduced the amount of honey, but this recipe has been our staple diet ever since, and I am now truly ensconced in my kitchen, looking at the view, every other day, while I Endeavour to keep the supply level with the ever increasing demand. Any way, finally to the recipe: 500g rye flour 450g whole-wheat flour plus more for kneading 50g plain flour 1 tablespoon salt 1 10g sachet of instant yeast 1 tablespoon honey 3 tablespoons oil 670 ml milk 125 ml water Warm the milk to lukewarm. Mix the flours and salt in a large bowl. Make a well in the middle and put in the yeast, then honey, then oil, pour on the warmed milk and water and mix. When it gets doughy turn out on to a well floured surface (it will be extremely sticky) and knead for 10 minutes. You will need to keep adding flour as you knead. It is better for it to be too sticky than too dry – you can always add more flour, but too dry will make a dry, hard loaf. After 10 minutes, put it back into the bowl with a plastic bag over it and leave in a warmish place for two hours or so. Then knock down, firmly pressing out the air, but not over kneading, then form into two or three loaves on a baking sheet, cover again and leave to rise for another hour. Then bake for 30 minutes at 190C until they sound hollow when you tap on the bottom of the loaf. Cool on a wire rack So how do I keep track of the bread making, in between school runs, mealtimes and the rest? Well I don’t always. There are times when I optimistically start the bread off, leave it to rise and four hours later remember about it, knock it down, forget to switch on the oven so it has had an extra day or so in rising time by the time it gets cooked. It does seem to be very forgiving though – whatever you do to it, you do generally get bread out at the end, it may not always be the perfect loaf, but then variety is the spice of life after all. There was one time it hadn’t quite finished cooking by the time I had to do the school run, so I asked my husband to take it out in ten minutes….. By the time I got back we had a very useful weapon against intruders. We didn’t eat that one…I think it was ryvita for lunch…!
How to Cook a Really Crispy Duck or Chicken
by THAKUR
If you’re like me you love the skin on the outside of duck, if it’s crispy. The texture of the meal can totally be changed with a crispy skin. The secret is to make sure the duck is scored across the front and salted heavily. This helps dry up the skin and makes for a super crispy skin. You will not be the only one that enjoys this Crispy Duck Recipe, but everyone else at your dinner table. Take the duck that you’re going to use for your main dish make slits in the breast with a knife and poke with a fork. Salt the breast heavily use your discretion and taste. You can use this method for any recipe you can think of. Just use the cooking instructions from the recipe you are using. Place the bird breast down on the baking pan and cook like that for about ¾ of the total time that the recipe says to cook it for, making sure to drain the fat from the bird, usually by sticking it with a fork under the wings and legs. During the last ¼ of the cooking use the broil on the oven to finish cooking up the breast. This should make the skin crispy while the duck is still moist. Since this way of cooking can be used for almost any recipe for crispy duck recipe you have, it gives you more choices for the texture you want to use for your meal. Cooking is all about mixing things up and building your own ways of cooking and recipes. Also since you are slitting only the fatty layer of the bird you can use that to tuck away some hidden seasoning. Try tucking your favorite herbs into the slits under the skin, as the fat melts away it’ll trickle down and out of the bird but first it’ll seep into the meat. This can add a new dimension to the meat, making it even more succulent. Taking these tips you should be able to use your imagination to come up with many more combos. With crispy duck recipes you can add extra flavors and also add a whole new texture to the dish. Use these two together to try out new things, using the crispy skin to add texture to an otherwise smooth meal. So the next meals with duck you cook try out some of these combos, just using your taste and imagination. There are thousands of recipes in books and the internet to mix and match with.
If you’re like me you love the skin on the outside of duck, if it’s crispy. The texture of the meal can totally be changed with a crispy skin. The secret is to make sure the duck is scored across the front and salted heavily. This helps dry up the skin and makes for a super crispy skin. You will not be the only one that enjoys this Crispy Duck Recipe, but everyone else at your dinner table. Take the duck that you’re going to use for your main dish make slits in the breast with a knife and poke with a fork. Salt the breast heavily use your discretion and taste. You can use this method for any recipe you can think of. Just use the cooking instructions from the recipe you are using. Place the bird breast down on the baking pan and cook like that for about ¾ of the total time that the recipe says to cook it for, making sure to drain the fat from the bird, usually by sticking it with a fork under the wings and legs. During the last ¼ of the cooking use the broil on the oven to finish cooking up the breast. This should make the skin crispy while the duck is still moist. Since this way of cooking can be used for almost any recipe for crispy duck recipe you have, it gives you more choices for the texture you want to use for your meal. Cooking is all about mixing things up and building your own ways of cooking and recipes. Also since you are slitting only the fatty layer of the bird you can use that to tuck away some hidden seasoning. Try tucking your favorite herbs into the slits under the skin, as the fat melts away it’ll trickle down and out of the bird but first it’ll seep into the meat. This can add a new dimension to the meat, making it even more succulent. Taking these tips you should be able to use your imagination to come up with many more combos. With crispy duck recipes you can add extra flavors and also add a whole new texture to the dish. Use these two together to try out new things, using the crispy skin to add texture to an otherwise smooth meal. So the next meals with duck you cook try out some of these combos, just using your taste and imagination. There are thousands of recipes in books and the internet to mix and match with.
Restaurant Recipes
by Chefspencil
It’s quite natural in everyone's life for a little bit of better, healthier eating. Choosing a healthy diet may begin with changing our eating habits when we eat out, but that is only one facet of a large endeavor. Healthier eating habits can also easily begin at home, simply by some of the ways that food is prepared. Healthy food does not ever have to mean that your meals will be boring, either because there are many healthy cooking tips which will actually enhance the flavors while improving your health! Healthy eating may be much easier at home, when you have control over how your food is prepared, and portion control. When it comes to eating out, keeping your habits healthy does not always appear to be quite as easy for you. For this you can take this easy steps that eating out at a restaurant in order to both eat a nice meal, and to do it healthily. Making healthy eating choices is a step by step process which will eventually become a routine, and a way of life. Here are some tips for eating healthily while eating out. Never think about giving dessert up, simply by choosing to eat healthily! There are many wonderful things that you can do with fruit, such as mixing a bowl of berries and low fat or fat free vanilla yogurt for a sweet treat at your home. Another favorite involves sautéed bananas which are sprinkled with a little bit of vanilla extract and cinnamon. There are so many things that you can do with healthy, fresh fruit that you will not even have to think about sugar-packed treats like candies and ice cream to make your life healthy. CHEF’S PENCIL presents delicious, healthy & tasty recipes just only for you. We have all kind recipes of all seasons. We have a great variety in our delicious food like SUMMER RECIPES, SPRING RECIPES, AUTUMN-FALL RECIPES, WINTER RECIPES, COCKTAIL & DRINK RECIPES and many more things. Sometimes, the food you eat is unable to provide you the required nutrition. It may happen due to several reasons, which primarily includes the consumption of inorganic food. The fruits and vegetables we consume are not grown organically. Another set of problems, when consumption of fast food becomes a habit. Ingestion of such food does not provide wholesome nourishment to your body. Skipping of meals is also a common practice leading to lack of nutrition. Sol gar supplements are made to meet such deficiencies. SUMMER RECIPES
It’s quite natural in everyone's life for a little bit of better, healthier eating. Choosing a healthy diet may begin with changing our eating habits when we eat out, but that is only one facet of a large endeavor. Healthier eating habits can also easily begin at home, simply by some of the ways that food is prepared. Healthy food does not ever have to mean that your meals will be boring, either because there are many healthy cooking tips which will actually enhance the flavors while improving your health! Healthy eating may be much easier at home, when you have control over how your food is prepared, and portion control. When it comes to eating out, keeping your habits healthy does not always appear to be quite as easy for you. For this you can take this easy steps that eating out at a restaurant in order to both eat a nice meal, and to do it healthily. Making healthy eating choices is a step by step process which will eventually become a routine, and a way of life. Here are some tips for eating healthily while eating out. Never think about giving dessert up, simply by choosing to eat healthily! There are many wonderful things that you can do with fruit, such as mixing a bowl of berries and low fat or fat free vanilla yogurt for a sweet treat at your home. Another favorite involves sautéed bananas which are sprinkled with a little bit of vanilla extract and cinnamon. There are so many things that you can do with healthy, fresh fruit that you will not even have to think about sugar-packed treats like candies and ice cream to make your life healthy. CHEF’S PENCIL presents delicious, healthy & tasty recipes just only for you. We have all kind recipes of all seasons. We have a great variety in our delicious food like SUMMER RECIPES, SPRING RECIPES, AUTUMN-FALL RECIPES, WINTER RECIPES, COCKTAIL & DRINK RECIPES and many more things. Sometimes, the food you eat is unable to provide you the required nutrition. It may happen due to several reasons, which primarily includes the consumption of inorganic food. The fruits and vegetables we consume are not grown organically. Another set of problems, when consumption of fast food becomes a habit. Ingestion of such food does not provide wholesome nourishment to your body. Skipping of meals is also a common practice leading to lack of nutrition. Sol gar supplements are made to meet such deficiencies. SUMMER RECIPES
Sweet and Sour Vegetables
by mbjohn
This dish can also be made by adding strips of meat to the vegetables, stir-fry the strips of chicken, pork or beef in the garlic and onions and remove from the pan but keep warm. Then adding any seasonal vegetables and stir-fry as above. Return the cooked meat to the pan to combine at the end. You can also use up pre-cooked meat in this dish, left-over roast chicken works well. Try marinading the cold chicken for half an hour or so in a little soy sauce, sesame oil and add a sprinkle of sesame seeds, before adding to the stir-fry to heat through. Drain water chestnuts and bamboo shoots , rinse well, add fresh water and allow to stand until ready for use. Have all ingredients prepared and ready to cook. Prepare sauce ahead of time. : Pour about 1 oz of the wine into a deep cook pot - preferably lined. Turn heat to high. When wine gets hot, add lecithin - if youre using it - and stir vigorously. Saute carrots for about five minutes before other vegetables, then drop in pepper, cauliflower, onions, green onions, garlic and ginger. Begin stirring immediately and vigorously. When vegetables have softened, add small amount of wine, broccoli and pea pods with vigorous stirring. Saute for a few minutes and cover. If too dry add a small amount of wine. Cook for about three minutes. Add tofu - if used - pineapple, water chestnuts and bamboo shoots, stir thoroughly, cover and cook for an additional two or three minutes. : Have all ingredients for sauce in a measuring cup, stir well and pour over vegetables and stir. Turn heat to medium, stir constantly until sauce just barely bubbles and thickens. Serve with basmati rice or quinoa - or whatever. Wash all the vegetables and cut into bite size pieces. Place the 3 quarts water in a saucepan and bring to a vigorous boil. Add all the cut vegetables to the boiling water and turn off the heat at once. Let vegetables stay in the water for 2 minutes. Drain off water and spread out the vegetables to dry on a platter. When vegetables are cooled, pack the pieces at random tightly into a glass jar or plastic container. In a saucepan, mix marinade ingredients and bring to a boil. Remove from stove to cool. Pour marinating liquid over the vegetables until they are completely covered. Cap the container or jar and store in refrigerator. Ready you are Sweet and Sour Vegetables Please visit in the site www.indomunch.com for extra details.
This dish can also be made by adding strips of meat to the vegetables, stir-fry the strips of chicken, pork or beef in the garlic and onions and remove from the pan but keep warm. Then adding any seasonal vegetables and stir-fry as above. Return the cooked meat to the pan to combine at the end. You can also use up pre-cooked meat in this dish, left-over roast chicken works well. Try marinading the cold chicken for half an hour or so in a little soy sauce, sesame oil and add a sprinkle of sesame seeds, before adding to the stir-fry to heat through. Drain water chestnuts and bamboo shoots , rinse well, add fresh water and allow to stand until ready for use. Have all ingredients prepared and ready to cook. Prepare sauce ahead of time. : Pour about 1 oz of the wine into a deep cook pot - preferably lined. Turn heat to high. When wine gets hot, add lecithin - if youre using it - and stir vigorously. Saute carrots for about five minutes before other vegetables, then drop in pepper, cauliflower, onions, green onions, garlic and ginger. Begin stirring immediately and vigorously. When vegetables have softened, add small amount of wine, broccoli and pea pods with vigorous stirring. Saute for a few minutes and cover. If too dry add a small amount of wine. Cook for about three minutes. Add tofu - if used - pineapple, water chestnuts and bamboo shoots, stir thoroughly, cover and cook for an additional two or three minutes. : Have all ingredients for sauce in a measuring cup, stir well and pour over vegetables and stir. Turn heat to medium, stir constantly until sauce just barely bubbles and thickens. Serve with basmati rice or quinoa - or whatever. Wash all the vegetables and cut into bite size pieces. Place the 3 quarts water in a saucepan and bring to a vigorous boil. Add all the cut vegetables to the boiling water and turn off the heat at once. Let vegetables stay in the water for 2 minutes. Drain off water and spread out the vegetables to dry on a platter. When vegetables are cooled, pack the pieces at random tightly into a glass jar or plastic container. In a saucepan, mix marinade ingredients and bring to a boil. Remove from stove to cool. Pour marinating liquid over the vegetables until they are completely covered. Cap the container or jar and store in refrigerator. Ready you are Sweet and Sour Vegetables Please visit in the site www.indomunch.com for extra details.
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