Gas Barbecues; A Party Starters Guide

there are 3 main types of barbecue, this is based on fuel type and they are charcoal, gas and wood. Each gives a full set of advantages and disadvantages which need to be considered for cooking events....

Gas Barbecues; A Party Starters Guide

This article outlines some basic safety and cooking tips for ensuring your summer barbecues party goes with a swing. You will find details on fuel types, manufactures and preparation techniques.

Barbecues are a great summer hit and although the summer isn’t quite on us, this is the perfect time to prepare. Buying all your equipment just out of season will not only save you money, but make sure you are prepared when we get the sudden spell of sunshine or day without the traditional British summer rain. Barbecues are a traditional way of cooking food in many countries and each has it’s own spin on exactly what to cook and how, even the name is argued over. It is seen as barbecues, barbeque, BBQ, bar-b-que and barbie.

Whatever you want to call it there are 3 main types of barbecue, this is based on fuel type and they are charcoal, gas and wood. Each gives a full set of advantages and disadvantages which need to be considered for cooking events.

Gas Barbecues

The main fuel type on the market today is gas barbecues. Gas barbecues have the massive advantage of being fantastically convenient. They are easy to set up (just attach the gas bottle) and cook things at a consistent temperature and rate. This enables following recipes easier and preparing food for a specific time, especially after practice with your grill. Gas grills are also very easy to light and many come with inbuilt ignition spark switches. Other advantages of gas grills include the lack of pollutants that affects both the taste of the meat as well as the air around the barbecue, creating a cleaner and more relaxed atmosphere. A large criticism levelled at gas barbecues is that they lack the ‘authentic’ smoke flavour of wooden or charcoal barbecues; this however can be remedied by adding a small, perforated metal box (called a smoker box). This can contain some wooden chips that slowly burn to offer the same unique taste as a wood barbecue. Many of the highest range of barbecues have this feature built in and they may even feature a special burner dedicated to the job.

Gas barbecues cook food at a steady rate but produce a “wet” heat, meaning that water is one of the by products of combustion. Some people believe that this affects the flavour of the food and negates the point of the bbq experience. On the plus side this wet heat does make some foods retain water and prevents them drying out. Because gas is easy and predictable it is ideal for larger parties as you can just add food cook it, and serve.

Charcoal Barbecue

Charcoal barbecues are a little more traditional than their gas counterparts. They are harder to light and usually involve a bag of process charcoal briquettes or a large lump of natural charcoal. Lighting techniques can involve aid such as a chimney starter or soaking the briquettes in a denatured alcohol (or other non petroleum based fuel) to prevent unwanted chemical flavouring of the meat. You may also choose to use an electric iron to heat the coals. Once ready you may choose to add some water soaked wood chips for flavour. Cooking on charcoal is much handier than gas for portable cooking but not as easy as it takes longer and lighting problems can occur for beginners. Charcoal barbecues are regarded as the most traditional (especially in England) by many and are the only thing that counts as a “real BBQ”. While time consuming they can often give spectacular results although I would not recommend them for large parties.

Wood Barbecues

Wood fuel barbecues are not as readily available to buy as their charcoal and gas counterparts. Although you can easily choose a nice wood for a specific flavour they can leave a tar type residue on your food. They can also offer lighting difficulty but no serious challenge for an experienced barbecue user. Woods recommended to use are mesquite, hickory, maple, pecan, apple, and oak. Woods to avoid include conifers. Wood types have completely different burn constancies and heat levels, it is best to experiment first or combine your chosen wood with charcoal to optimise your effect.

Brands

Outback BBQ: Outback gas barbecues/grill products have been on sale in the UK since 1997. They have reached world wide fame as a quality product and although not established as long as some companies, they have a firm grasp on the market and a very strong reputation for reliable and attractive gas barbecues. They have a very large product range and some fantastic accessories such as condiments trays, thermometers and smoker boxes. Outback also have a dedicated UK office meaning the products available are deigned specifically with the UK market in mind. Many online retailers stock the Outback range but only www.flaminbarbecues.co.uk stock the UK exclusive range, a specially designed, specially priced stainless steel bbq and trolley set.

BillyOh: BillyOh are a UK based retail brand that stock a wide variety of garden living accessories from benches to barbecues to sheds. There barbecues include both gas and charcoal and have a wide price range. While not as well established as Outback they are extremely high quality and are rapidly raising through the ranks of garden accessory retailers. The great thing about BillyOh is that it offers such a wide range of products you can build you entire garden party, from tables and chairs to patio heaters from its range. They are an excellent choice for the new home owner or first time who needs the full kit to begin their barbecue party adventures.

Lifestyle: Lifestyle are large brand that focuses on outdoor heating and eating products. They are well established and often offer a more elegant choice of product than their counterparts. While sometimes slightly more expensive if their products are the things your looking for you can guarantee they will be good quality and reliable.

Tips & Advice

While fun and simple on the surface, barbecuing can be a tricky business, your often cooking for a group of friends and family and giving them food poisoning because of inexperience is the last thing you want.

One of the most important factors in hosting barbecues is remaining in control of the situation. This means paying attention to the fire at all times and never distract yourself performing too many other tasks or drinking heavily. Alcohol seriously impairs judgment and the effects could be anything from food poisoning, a ruined meal or death. Please remember to stay sober and stay safe when hosting a barbecue; you can always have a drink later once the food is done.

A great way to ensure the cleanliness of your barbecue is too give it a good ten minute ‘burn off’ before use. After, simply wipe it down with vegetable oil to ensure that your food doesn’t stick to the grill. If you notice a yellow tipped creeping flame, usually with a smoke trial you may have a blockage. This more commonly occurs on gas barbecues and is usually caused by dust, cobwebs or grease blocking a jet. Cleaning the barbecue will rectify this just make sure it’s cooled down enough first.

A great accessory for cooking side dishes such as beans or dipping sauces are the foil trays you often receive from Chinese takeaways. These can be purchased from most supermarkets and keep the food warm as well as being disposable after wards.

Light Citronella candles around your garden to keep away unwanted insects, not only are they effective they are also relatively cheap these days. Lavender is also a good alternative. If you have fussy neighbours you may want to mask the smell of cooking by tying some rosemary, sage or mint to the outside of your bbq, as they warm up they will give off lovely aroma.

I hope that this article gives you a good idea on what is on the market and what you may want from a barbecue, and I hope your next barbecue party, whether it be your first or fifty first, goes down with a storm.

Author: Peter Farmer
Article Source: www.article99.com

Camping Recipe

Camping provides a great escape from the weekday routine...Camping recipes are great way to have delicious**Family Camping**Dutch Oven Camping Recipes**Campfire Cooking...

Camping Recipe

Camping provides a great escape from the weekday routine and you can enhance your camping experience with innovative camping recipes for the whole family. A camping recipe can be as easy or as complicated as you want and there's no reason to fear camp cooking. Just plan ahead with your camp recipe and you'll enjoy your outdoor adventure.

Camping provides a great escape from the weekday routine. You can enhance your camping experience with innovative camping recipe. A camping recipe can be as easy or as complicated as you want and with a little planning there's certainly no reason to fear camping cooking.

Start your day off with a hearty breakfast that's easy to make. A breakfast that’s satisfying and easy to make is pancakes. You can speed things up while camping by using a pancake mix, however, if you like to make your own pancakes from scratch then pre-measure your dry ingredients, for example flour, baking powder, sugar and salt, and seal the ingredients into a ziplock bag. At your campsite you can easily add your wet ingredients and have a hearty pancake breakfast on the table in no time. An easy camping recipe for breakfast will allow you to enjoy a satisfying meal that will fuel you for your day outdoors while being easy and quick to prepare so that you don't miss out on fun time.

Camping recipes are great way to have delicious and nutritious meals while camping. Many camping and outdoors websites have camping recipe ideas and also have areas where you can share your favorite camping recipe with other campers.

Family Camping

If you’re camping with your friends or family, make sure that you get everyone to participate in the preparation of meals. Camping recipes don't have to be restricted to meat-filled classics, and there are many vegetarian camping recipes for kids and the whole family to make and enjoy. Fun camp cooking recipes are an especially great activity for family camp outs. On a family camping trip, fun camp cooking recipes can be tried at the end of a day while you are enjoying the campfire. Camping dessert recipes are also fun and easy for kids to make, and the whole family enjoys eating them. Have a favorite family camping recipe that the kids love to cook. Blend your family's favorite tastes into camping meals they will savor.

Dutch Oven Camping Recipes

Cooking on camping trips can be the most enjoyable part of the experience, especially if you are not too keen on spending the entire day hiking or playing cards.

Dutch oven campfire cooking is one of the best ways to make meals on camping trips. A large and deep Dutch oven will have room for many serving sizes so that you can feed an entire family. Dutch oven camping recipes are great for breakfast – not just dinner – since all ingredients can be cooked in the Dutch oven. Easy Dutch oven camping recipes for delicious meals around the campfire are available at many websites. Shallow Dutch ovens can also be used to cook breakfasts on a smaller scale. And don’t forget that you can bake fresh bread in your Dutch over although a handing camping tip is to take along pita bread instead of regular bread, as it will hold up longer.

Campfire Cooking

All you need is a campfire, and you will have a hot meal in minutes. Everyone seems to work up a huge appetite while camping, so you’ll want to be able to easily whip up some quick and tasty camping dinner recipes to satisfy everyone's hunger. Campfire dinner recipes can be as simple as old favorites like macaroni and cheese or more exotic pasta dishes. Any grill recipe will usually work well over the campfire and the kids will enjoy cooking their own hot dogs over the campfire.

Everyone can partake in campfire favorites such as smores, or try a new campfire dessert recipe that is both simple and fun to prepare.

Do you have a favorite camping recipe? Share your favorite camping recipe with your fellow campers. Camping websites can quickly give you a choice of easy camping recipes for breakfast lunch and dinner to browse and add to your camp cooking menu or just give you ideas for your own.

Author: Alison Stevens
Article Source: www.article99.com

Using Your Slow Cooker Effectively

I love my slow cooker. While the kids are eating breakfast, and I’m enjoying my morning coffee, handing my husband his lunch and kissing him goodbye,Temperature and Time,Tougher, less tender, cuts of meat work..Fresh, raw vegetables, such as potatoes and carrots tend to take longer to cook than meats, Breads and Cakes..Dairy Products***

Using Your Slow Cooker Effectively

Moms, take advantage of your slow cooker with these useful tips on how to make the most of this practical and convenient invention.

I tend to have the most energy in the morning, and my ability to do five things at once during these early hours, is why I love my slow cooker. While the kids are eating breakfast, and I’m enjoying my morning coffee, handing my husband his lunch and kissing him goodbye, I add a few ingredients to the slow cooker and walk away feeling confident that there will be a healthy dinner on the table at five o’clock.

However, as convenient and simple as slow cookers are, there are a few tips that will help you avoid the morning rush. If you are more of a night owl, most ingredients can be prepared the night before and put in the fridge till morning. Pasta and rice are the exception to this rule. Be sure to read your slow cooker recipes carefully and note when these ingredients are meant to be added.

Temperature and Time

Most slow cookers only use two settings, High and Low. I tend to cook all of my meals on low, since it is practically impossible to overcook foods at this temperature. One tips when cooking on low is to refrain from taking the lid off to often, since it causes the recipe to not only lose moisture, but also heat (creating a longer cooking time).
Most slow cooker recipes will give you an approximate cooking time. It is important to remember that approximate is just that, and cooking times aren’t set in stone. Depending on your slow cookers size and temperature settings cooking times will vary.

Meats

Tougher, less tender, cuts of meat work really well in a slow cooker, since longer cooking time and increased moisture works to break down the meat. The other benefit of cooking meat over a long duration is that there is less shrinkage. Most meat should be defrosted before adding to the slow cooker, although there are exceptions, roasts can be added frozen but will need longer cooking times. As well, when you are cooking with ground beef, it is best to brown the meet before adding it to the slow cooker.

Vegetables

Fresh, raw vegetables, such as potatoes and carrots tend to take longer to cook than meats, so they should be thinly sliced or cut into smaller pieces and placed at the bottom of the slow cooker. Canned or frozen vegetables don’t take as long and can be added on top of the meats you are cooking.

Breads and Cakes

I was surprised to that slow cookers can successfully bake breads and cakes. However, the appearance does tend to be somewhat different then using a conventional oven. Because some moisture is held onto in a slow cooker, cakes and breads tend to have large air holes and a coarser consistency. You can also use your slow cooker to warm dinner roles, but be sure to wrap them in foil wrap.

Dairy Products

Dairy products tend not to tolerate high temperatures for very long. When possible, add any dairy products during the last hour of cooking. Hard cheese is especially temperamental to long periods of heat, so use processed cheese when feasible.

Have fun with your slow cooker. There are literally thousands of creative and delicious slow cooker recipes available. You can serve a nutritious and mouth-watering home cooked meal every night with little preparation and plenty of extra time to spend on your other responsibilities. What an amazing and handy invention!

Author: Chantel Seabrook
Article Source: www.article99.com

The Dangers of Butter Flavoring

The Dangers of Butter Flavoring

The chemical in butter flavoring, diacetyl, emits toxic fumes that can cause a respiratory disease in both consumers of popcorn and workers in the flavoring industry.

Recent news has reported cases of respiratory disease in workers that have been linked to the chemicals in butter flavoring for popcorn, but research shows knowledge of this linkage isn't "new."

Harmful for the workers

A May 7th article in the Washington Post reports that 44-year-old Irma Ortiz was diagnosed with bronchiolitis obliterans, a very rare and life-threatening disease. Her job in the food-flavoring industry is what landed her in a whole group full of workers with this lung-obstructing disease.

While news of another victim has turned up in the media as of late, news of the linkage between the chemical used in the butter flavoring, diacetyl and this life-threatening lung disease has been around for almost 7 years. In 2001, academic studies have proved diacetyl's harmful effects, according to the Washington Post, and since then major popcorn companies have paid out over $100 million in lawsuits over this issue. However, there seems to be no known regulation for the use of diacetyl. Washington Post reported in May that the Occupational Safety and Health administration is still deciding on standards for workers who handle this chemical.

In the meantime, affected workers and their families have not been quiet. There have been movements set up to fight against what they label as "popcorn worker's lung." In fact a Web site called ButterFlavoringLungInjury.com claims that the problem has been going on since 1992.

Harmful for the consumers

Recent research conducted by Denver's National Jewish Medical and Research Center claims that the fumes from microwaving a bag of popcorn at home can be just as harmful as working in the facilities with the fumes. They warn against going near the bag when it is still steaming, as the vapor form of the diacetyl is what's harmful. Diacetyl is used as a flavoring agent and produces the butter-flavored smell of popcorn, and breathing in these fumes (and smelling probably includes breathing through your nose) is what can cause this life-threatening lung disease called bronchiolitis obliterans.

But, a recent article in the Boston Globe claims that due to the recent uproar, these major popcorn companies like Orville Redenbacher, Pop Secret, Jolly Time, and Act II have decided to halt the use of diacetyl in their products. They are looking for alternatives to butter flavoring but suggest that consumers try regular popcorn or other flavors without butter.

Author: Hillary Marshak
Article Source: www.article99.com

Christmas Dinner Made Memorable

Christmas meals and decorate the dining room with festive frivolity., Christmas cookies are an absolute must. Plum pudding is a Victorian Christmas tradition, and peanut butter fudge, chocolate fudge, fruit pies, fruitcake...

Christmas Dinner Made Memorable

Eating is an important part of our Christmas holiday traditions. If you're planning a festive feast, what menu items are must-haves on your holiday table? Read on to make sure you have all the tasty food basics covered.

Christmas dinner. Is any other meal of the entire year, save the requisite Thanksgiving feast, more anticipated? In industrialized nations, food has evolved from being simple sustenance. It's now a celebration; eating is an important part of our social fabric. Gathering around a bountiful table with friends and family is part of what makes the holiday season so special.

No wonder we dutifully plan our Christmas meals and decorate the dining room with festive frivolity. We hang mistletoe in the doorway and slowly but surely migrate to the kitchen well before the cook is ready for our presence. The smell of warm Christmas cookies and glazed ham is difficult to resist! So, if you're planning the perfect Yuletide feast, what items are menu must-haves?

Start with a honey glazed ham. While turkey and roast beef are popular options as well, leave the turkey to Thanksgiving and the roast beef to Arby's. Ham is the Christmas entree of choice.
When it comes to side dishes, the choices are overwhelming, but a feast shouldn't be any other way. Scalloped potatoes, garlic mashed potatoes and baked sweet potatoes are all succulent options. Green beans are a necessity, as are homemade yeast rolls, stuffing, gravy and cranberry sauce.

For lunch, consider keeping a pot of chili on the stove that your family and visitors can eat throughout the day. This will keep them both warm and out of your other dishes as you put the finishing touches on your ham!

For dessert, Christmas cookies are an absolute must. Plum pudding is a Victorian Christmas tradition, and peanut butter fudge, chocolate fudge, fruit pies, fruitcake and persimmon pudding are staples in various parts of the U.S. as well.

Of course, don't forget the eggnog, peppermint flavored hot chocolate and hot apple cider, because no all-day Christmas celebration is complete without them!
If you're the cook in the household, don't forget to take time to enjoy the day yourself. To avoid missing all the fun, make some dishes the day before to ease your burden on Christmas. All the desserts can be made ahead of time (don't forget: the cookies must be made early ... what will Santa snack on when he drops in to deliver gifts in the middle of the night if there are no cookies and milk out for him?).

Many of the vegetables can be made ahead as well. In a press release from Purdue University, chef instructor Carl A. Behnke recommends blanching fresh vegetables the day before the meal. Then, on Christmas day, he advises to saute them or microwave them immediately before the meal.

If you don't have a stash of Yuletide recipes handy there are many great resources on the Web. Simply visit Google and type in "Christmas recipes" and you'll have more than you need at your fingertips!

Author: Jeremy White
Article Source: www.article99.com

Delicious Chicken Spaghetti Recipes

Methods of chicken spaghetti recipe**Boil chicken with onion, celery, butter, salt, and pepper until chicken is done.,Take chicken out of broth and remove from bone, ....

Delicious Chicken Spaghetti Recipes

Looking for delicious chicken spaghetti recipes? There you have it!
I love these recipes. I used chicken breast. I also like to make it with angel hair spaghetti. It is absolutely yummy and very easy to make. I like to sprinkle crushed pepper on top. My family loves this, even my oh-so-picky 5 years old! I use the cream of chicken with herbs soup, we like the extra kick.


Ingredients of chicken spaghetti recipe #1:

1 chicken
1 cup onion, chopped
2-3 stalks celery, chopped
1 cup bell peppers, chopped
½ cup butter
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can mushroom soup
1 (16 ounce) can tomato sauce
16 ounce spaghetti
2 cups Velveeta cheese or parmesan cheese, for topping

Methods of chicken spaghetti recipe #1:

1. Boil chicken with onion, celery, butter, salt, and pepper until chicken is done.

2. Take chicken out of broth and remove from bone, while spaghetti is cooking in broth until done.

3. Put debunked chicken back in with spaghetti and broth.

4. Add cans of cream of chicken and cream of mushroom soup.

5. Add the tomato sauce.

6. Add Velveeta cheese to taste.

7. Serve hot

Notes:

You don't have use celery if you don't like it. No problem!
Maybe you want one more chicken spaghetti recipe.

Ingredients of chicken spaghetti recipe #2 (Makes 4 servings):

1/4 Cup soy sauce
2 Tablespoons water
2 Tablespoons brown sugar
1 Tablespoon sesame oil
1 Tablespoon balsamic vinegar
1 Tablespoon cornstarch
1 Garlic clove -- minced
1 Teaspoon minced fresh ginger
1/4 Teaspoon black pepper
1/4 Teaspoon cayenne pepper
4 Skinless, Boneless chicken breast halves
1 Green Pepper cut into strips
1 Cup shredded red cabbage
2 Celery ribs, sliced -- optional
1/4 Cup sliced green onions
1 Package vermicelli or angel hair pasta -- 8Oz

Directions of chicken spaghetti recipe #2:

1. Combine soy sauce, water, brown sugar, sesame oil, vinegar, cornstarch, garlic, ginger and both peppers. Place in a dish.

2. Cut chicken into 1/2-inch strips; add to marinade. Cover and refrigerate 30 minutes. Toward end of marinating time, bring salted water to boiling for cooking pasta.

3. Remove dish from refrigerator. Sautee until chicken is tender and sauce is thickened. Stir in bell pepper, cabbage, celery and green onions. Cook until vegetables are crisp tender. Add pasta to boiling water and follow package directions. Drain. Spoon chicken mixture over top.

Author: Deedee Purneim
Article Source: www.article99.com

Chicken Fried Steak Recipe Is Awesome

Ingredients of chicken fried steak recipe:,Salt and pepper to taste,Step by step of chicken fried steak recipe:,Ground Peppercorn Gravy,Salt to taste...

Chicken Fried Steak Recipe Is Awesome

You'll enjoy this chicken fried steak recipe because the steak is really yummy.

I'd like to share this chicken fried steak recipe because my family loves it and they always ask me to cook it again. It can be served at home, potluck, or special party.

Ingredients of chicken fried steak recipe:

1/2 cup flour , 1 teaspoon paprika , 1/4 teaspoon dried basil
1/4 teaspoon dried thyme , 1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Salt and pepper to taste

1 1/2 pounds boneless beef round stead , cut 3/4-inch thick,2 tablespoons vegetable oil
1 1/2 cups beef broth or stock

Step by step of chicken fried steak recipe:

1. Combine flour and seasonings in a small bowl.

2. Cut steak into 6 serving pieces. Dredge steak with seasoned flour, pressing as much flour as possible into meat. Reserve any leftover flour.

3. Heat oil in a skillet.

4. Add steak and cook until brown, about 5 minutes per side.

5. Transfer meat to at least a 3-1/2 quart slow cooker. Pour in the broth.

6. Cover and cook on low for 8-10 hours or on high 4-5 hours.

7. Stir once during the last half hour of cooking on high.

8. Remove meat to serving platter and keep warm while making gravy below.

Ground Peppercorn Gravy

5 tablespoons flour , 3-1/2 cups milk , 1/2 teaspoon freshly ground peppercorns

Salt to taste

1. Transfer juices from slow cooker to a skillet.

2. Whisk in flour plus any of the reserved seasoned flour. Whisk and cook until golden brown, over medium heat on a range. Gradually stir in milk, whisking continually, until gravy thickens.

3. Stir in pepper and season with salt to taste. Serve over steak at the table.

Author: Deedee Purneim
Article Source: www.article99.com

Make cooking easier as easy-home-cooking

There are lots of supplement food and beverages that we can find everywhere in the market nowadays...Diet is the food consumed daily by an individual or group with an emphasis on nutrient content...

Make cooking easier as easy-home-cooking

More On Nutrients Do you know that nutrients are important to us? Nutrients perform specific functions in the nourishment of the body. Right!!!!

Of major importance are supplying the body with the necessary calories for energy and ensuring the continuity of the vital functions. Nutrients include protein, carbohydrate, fat, minerals, vitamins and water. So to keep my promises to you, Dr Chef will elaborate more on this issue.

Taste and Aroma: The substances which stimulate the perception of taste and aroma are not vitally necessary from the nutritional standpoint; on the other hand, they are necessary for increasing the appetite and for stimulating the digestive glands. Fiber is necessary as a preventive measure for a wide range of disease processes. Diet is the food consumed daily by an individual or group with an emphasis on nutrient content.

Modified diets: Special regimens prescribed as measures for prevention, control and or treatment of certain disease states. The factors above are important for maintenance of health in the human body. Daily consumption of minimum servings of important food groups and recommended allowances for essential nutrients provides the basis for balance nutrition. Other factors such as food preparation procedures affect the nutritive value of food. There are lots of supplement food and beverages that we can find everywhere in the market nowadays. It can be found in the form of tablets, tea or coffee, powder or injection (Vitamins). DO make sure that you don’t take unnecessary supplement because this will affect your healthiness.

TIP OF THE DAY BEAN SPROUT Normally, bean sprout are easier to be blistered/smelly, so to avoid this, put it in a container soak with water (1kg bean sprout) and add one or two spoonful of vinegar. This will make it last longer and crispy.…….

Author: Dr Chef
Article Source: www.article99.com

Cooking The Perfect Chicken

While boneless, skinless chicken breasts offer us dinner in the blink of an eye, cooking chicken breast on the bone allows us a little more flexibility....chicken recipes....

Cooking The Perfect Chicken

One of the main dangers when cooking chicken is the risk of salmonella. The neatest thing about cooking chicken is watching it turn from this pale, fleshy mass into edible-looking pieces of charred poultry meat.

One of the main dangers when cooking chicken is the risk of salmonella. The neatest thing about cooking chicken is watching it turn from this pale, fleshy mass into edible-looking pieces of charred poultry meat. Cooking chicken is generally very easy to do and it’s easy to get a lean piece of meat without paying an excessive amount.

Chicken is easy to prepare, boneless frozen chicken breasts may be cooked in many ways. While boneless, skinless chicken breasts offer us dinner in the blink of an eye, cooking chicken breast on the bone allows us a little more flexibility. Put the cooked chicken breasts on a platter and keep warm. Dress up baked chicken breasts with a pistachio coating for a special taste treat. Cook over direct heat with lid down, reducing heat to medium this is usually a good method of cooking chicken. When shopping for chicken try to purchase boneless, skinless chicken breasts or thighs that come pre-trimmed. When rubbing the chicken breasts with lemon juice and sprinkling it with salt and pepper this is a fast way to prepare a meal and it will give the chicken a great taste. Boneless chicken breasts will usually defrost overnight in the refrigerator. Chicken breasts are one of the easiest meats to barbecue. You'll find a delicious selection of chicken breasts and stuffed chicken breasts in the market. Beat chicken breasts flat with a mallet, this make the chicken softer and easier to cook.

Many of the recipes you will find on chicken tell you to use sliced or chopped chicken in salads. Some recipes call for a long cooking time and others use quick-cooking chicken breasts. Stuffing chicken can be done with anything from stuffing the chicken with spinach or medley of vegetables which will add extra flavor to your chicken recipes. Try to find recipes for cooking chicken in a healthy way; what is meant by this is find recipes that don’t call for frying or using a lot of oils. Knowledge on cooking for large groups is always helpful, some cooking methods and techniques are advanced but try to master them and the next time you throw a party it will be that much easier. Using pre cut or shredded chicken will help you save time when preparing a meal.

Prepare the grill by heating it appropriately, if using a gas grill just turn it on, if using a non gas grill use single layer of coals. Barbecuing chicken is very healthy way to cook because the fat juices do not get absorbed by the chicken.. So, which chicken should you choose for great barbecue, and how should you prep it. Fresh chicken legs and chicken pieces can be cooked on the barbecue, but should never be cooked from frozen. This is the kind of barbecue food that people love to eat. To have a successful barbecue, you should have the following, prepared chicken, tongs, and seasoning. It's definitely a great way to prepare chicken. Great barbecue chicken is fast and easy to prepare and it is also healthy for you. So just have fun barbequing.

Author: Mike Barus
Article Source: www.article99.com

Learn about vitamin at easy-home-cooking.

Vitamin B (B Complex including vitamins B1, B2, etc) is necessary for the good condition of the nervous system, -grain preparations,liver and other offal,lean meat,pork ,fish,egg yolk,milk,cheese,vegetables,fruits,nuts....

Learn about vitamin at easy-home-cooking.

Vitamins

are substances required in small amounts in our food to promote the normal health of the body. They can normally be found in plenty in a good diet of mixed natural foods. Vitamin A keeps the mucous membranes healthy, also the skin, glands and bones,and is necessary for normal growth and development and for properly functioning eyesight. Sources:

Liver,butter,margarine,eggs,milk,cheese,carrots,spinach and other green vegetables,tomatoes,watercress,dried apricots and prunes,cod liver oil and halibut liver oil.

Vitamin B (B Complex including vitamins B1, B2, etc) is necessary for the good condition of the nervous system, for normal appetite and digestion and for other processes. Sources: Yeast and yeast extracts,wholegrain cereals,wheat-grain preparations,liver and other offal,lean meat,pork (including ham and bacon — non-halal for muslim),fish,egg yolk,milk,

cheese,vegetables,fruits,nuts. By law all flour must contain certain quantities of Vitamin B1 and niacin.

Vitamin C increases resistance to infection and maintains a healthy condition of the skin,it improves the circulation and condition of the gums and other body tissues. Sources: Rose-hip berries (as syrup),blackcurrants,kiwi fruit,citrus fruits and juices,fresh vegetables,provided correct cooking methods are used.

Vitamin D ensures the proper utilization of calcium and phosphorus, directly influencing the structure of bones and teeth. Sources: Fish liver oils,oily fish,egg yolk,butter,vitamin enriched margarine. This vitamin can also be manufactured in the body by the action of sunlight and ultraviolet light on the skin surface.

TIPS OF THE DAY

1)Americans averagely eats 72,843 sq m pizza everyday.

2)And averagely all of us take 51kg seasoning inclusive of sugar and salt per year.

3)Kaffir-lime leaves (can be found in Asian countries) can cure dandruff and itchiness by squeezing it with water and massage it on the head.

Author: Dr Chef
Article Source: www.article99.com

Japanese Cuisine

Tempura, sukiyaki, sashimi, sushi – even the words used to describe the most basic of Japanese dishes are exotic and beautiful...So popular is it that the Rice Bowl has even made its way into the world of Western convenience foods alongside ramen noodles....

Japanese Cuisine

Tempura, sukiyaki, sashimi, sushi – even the words used to describe the most basic of Japanese dishes are exotic and beautiful. Japanese cuisine is easily one of the healthiest in the world, with its concentration on fresh fish, seafood, rice and vegetables. The pungent sauces and delicate flavors of fresh foods complement each other beautifully, and the methods of presentation turn even simple meals into beautiful events.

The Japanese have easily a dozen different names for rice, depending on how it is prepared and what it is served with. The most common meal is a rice bowl, a bowl of white rice served with various toppings or ingredients mixed in. So popular is it that the Rice Bowl has even made its way into the world of Western convenience foods alongside ramen noodles. Domburi is a bowl of rice topped with another food: domburi tendon, for instance, is rice topped with tempura and domburi gyudon is rice topped with beef. The Japanese adopted fried rice from the Chinese, and a century ago, when curry was first introduced, developed Kare Raisu, curry rice. It is now such a popular dish that there are many fast-food restaurants that serves several versions of it in take-away bowls.

Besides white rice served as a side dish, Japanese cuisine also features onigiri – rice balls wrapped in seaweed, often with a ‘surprise’ in the middle, and kayu, a thin gruel made of rice that resembles oatmeal.

As an island nation, it’s not surprising that seafood is featured in Japanese cuisine. Sushi and sashimi both are raw fish and seafood with various spices. Impeccably fresh fish is the secret to wonderful sashimi and sushi, served with wasabi and soya sauce. The Japanese love of beauty and simplicity turns slices and chunks of raw fish into miniature works of art. Fish sliced so thin that it’s transparent may be arranged on a platter in a delicate fan that alternates pink-fleshed salmon with paler slices of fish. Sushi is typically arranged to best display the colors and textures to their best advantage, turning the platter and plate into palettes for the artistry of the chef.

Traditionally, meat plays a minor role in the Japanese diet, though it has been taking a larger and larger role over the past fifty years as Japan becomes more westernized. Beef, chicken and pork may be served with several meals a week now. One of the more popular meat dishes is ‘yakitori’ – chicken grilled on a skewer and served with sauce. A typical quick lunch might include a skewer of yakitori and a rice bowl with sushi sauce.

In an interesting twist, Japan has imported dishes from other cuisines and ‘Japanized’ them, adopting them as part of their own cuisines. Korokke, for instance, are croquettes adopted from those introduced by the English last century. In Japan, the most common filling is a mixture of mashed potatoes and minced meat. Other Soshoyu – western dishes that have made their way into Japanese everyday cuisine include ‘omuraisu’, a rice omelet, and hambagau, the Japanized version of an American hamburger.

By Expert Author: Sunil Sharma
Article Source: http://www.articlesphere.com/

Old-Fashioned Tomatoes

In midsummer he bought a whole crate of tomatoes. Luscious, red, ripe tomatoes. They sat in the cellar way for two days, and each time Patsy and I passed them our mouths watered...

Old-Fashioned Tomatoes

Raw vegetables are dangerous and must be thoroughly fried, steamed, and boiled into submission. So thought our ancestors. The original sin of a recalcitrant vegetable was of course lessened by heat, but the conscientious nineteenth-century cook continued to boil it long after it had sagged into a jelly-like mass, just in case some evil remained.

In the nineteenth century an hour’s cooking barely sufficed for cabbage and for corn on the cob. They did not fix broccoli at all, and I can understand why. I have tried to imagine broccoli after an hour of cooking, but the mind rarest back and refuses even to approach the sheer horror.

Which reminds me of an event in the summer of 1956, when my classmate Patsy Sutherland and I lived with Grandpa Hess while we went to business college in Missoula, Montana. Grandpa was a crusty old widower, set in his own way of housekeeping, but he tried to be gracious. In midsummer he bought a whole crate of tomatoes. Luscious, red, ripe tomatoes. They sat in the cellar way for two days, and each time Patsy and I passed them our mouths watered. Each evening we thought he’d invite us to have a tomato or two, but he didn’t. When we arrived home on the third evening, he said, “Girls! I fixed the tomatoes today. Help yourselves!”

He had stewed every last one of them.

Some of those old tomato recipes are good, though. The originator of Tomatoes Maryland probably had an old-fashioned wood stove that could gently simmer something all afternoon on a back burner or in the oven. Which means this was most likely a fall or winter dish rather than a summer one, as people let the cook stove fire go out on summer afternoons.

TOMATOES MARYLAND

Break into bits 2 slices of stale bread. Add to 4 cups canned or fresh tomatoes, peeled and quartered, with half an onion, chopped, and about 2/3 cup brown sugar. Salt lightly.

Bring the mixture to a boil and simmer gently for 3 hours, stirring occasionally.

My notes say, “It does need three hours to cook, even with the pan lid off most of the time. Perhaps some of the thin tomato juices could be poured off at the beginning, shortening the cooking time.”

Tomatoes Maryland is the kind of sweet side dish American cooks like to serve with chicken or pork. I was going to say, “Cooks from regions other than the Northeast.” Then I remembered applesauce with pork, cranberry sauce with turkey, mint jelly with lamb, and baked beans with salt pork. Not to mention pancakes and syrup with sausages cuddled up close. And mincemeat pie, that ultimate mixture of meat and sweet. (And, yes, real mincemeat, as opposed to a packaged mix, does contain meat.)

I will add that some people of Grandpa’s generation did eat diced raw garden tomatoes for breakfast, just as one would eat strawberries, with sugar and cream. You see, it was safe to eat them raw with sugar and cream, because the tomatoes then ceased to be a vegetable and became a fruit.

And actually those old-time breakfasters were right. Fresh vine-ripened tomatoes are good with sugar and cream. Let’s face it, most things are good with sugar and cream. And of course tomatoes really are a fruit.

By Expert Author: Mohan Mittal
Article Source: http://www.articlesphere.com/

Preparing Lobster Tails

Preparing Lobster Tails**lobster tails might start off a fresh or frozen,Boiling Lobster Tails..Cooking Lobster Tails in the Oven...Cooking Lobster Tails On The Grill...

Preparing Lobster Tails

Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, I think that lobster tails are the best tasting part of this delicious creature. A great meal of lobster tails might seem like a gourmet feast to your guests, but they are actually quite easy to prepare. Add a little sprig of garnish and a fancy side dish and you’re sure to impress even your mother in law.

Your lobster tails might start off a fresh or frozen, being in New England, fresh lobster is easy to come by but frozen might be all you can get in some parts of the country and in the off season. If your lobster tails are frozen, you need to thaw them out (you can cook them frozen but they will not be as tender). Put them in the fridge for 10 hours or so or thaw them in the microwave on defrost – be very careful if you choose this method as you don’t want them to start cooking in the microwave.

After they are thawed, remove the meat from the shell by cutting open the back of the shell – split it down the middle and open it up to reveal the meat. Lift the meat out – you can leave the fan part of the tail on for show or not. Remove the vein.

Boiling Lobster Tails

Boil a pot of water large enough for all the tails to float in, add 1 tsp salt for each quart of water. Drop the tails in the boiling water and cook for about 1 minute per oz thawed (so 10 0z of tails needs to cook for 10 minutes). If you are cooking a lot of tails, add a minute or two on to the total time.

Cooking Lobster Tails in the Oven

Lobster tails can be baked or broiled in the oven. To cook thawed lobster in the oven, set the oven to 400 degrees F. Brush the tails with butter and bake for 8 to 10 minutes. If broiling, place the tails 4 or 5 inches from the heat and broil for 2 – 5 minutes. When broiling keep a very close eye on them so that they don’t burn on the tops.

Cooking Lobster Tails On The Grill

Oil the grill to keep the lobsters from sticking. Put the grill on medium heat. Brush the lobster tails with butter and place on the grill. Make sure that the tails do not burn – if there are any flames on the grill move the lobster away from it. Grill on each side for 4-5 minutes.

Take care not to overcook your lobster or it will be rubbery and tasteless. Lobster is cooked when it is no longer transparent.

By Expert Author: Vipull Bhagta
Article Source: http://www.articlesphere.com/

The Lowdown On Barbeque

The Lowdown On Barbeque

Barbeque, in the southern and Midwest parts of the United States, consists of slow-cooking meat over indirect heat. Chicken, beef, pork, sausage, ham, and ribs can all be barbequed - even mutton is sometimes barbequed, at least in Kentucky. With so many ways to make so many dishes, the perfect way to make barbequed meat can be a regional "bone" of contention.

In Memphis, Tennessee, barbeque is almost a religion. Barbeque ribs - most often pork, are cooked for long hours, until the meat is so tender that it is ready to fall off the bone. The city bills itself as the pork barbeque capital of the world, and has over one hundred barbeque restraints to back up that claim, many of whom participate in the annual pork cook off that is listen the Guinness Book of World Records as the largest pork barbeque contest anywhere.

The contest, part of the celebration called "Memphis in May", draws some 90,000 cooks and spectators. Competitors come from fifty smaller cook offs sponsored by the main contest. It even runs a series of training seminars for potential barbeque judges. Good barbeque, they say, is all about being tender, without being too mushy, and being smoky, without being overpowering.

Ribs commonly come "wet," that is, with barbeque sauce of some kind, usually mild and sweet in Memphis and basted on before and after cooking, or "dry," with a dry rub of herbs and spices that is applied during or right after cooking. Regardless of which style is favored, the taste of the meat should come through - this is what separates good barbeque from something lathered with barbeque sauce and put in the oven for a few hours.

In Missouri, there are not one, but two predominant styles of barbeque, both of which favor beef, which is not surprising given the history of both Kansas City and St. Louis as "cattle towns." They share a tomato-based sauce that is added after cooking, and can be replicated by mixing ketchup, brown sugar, mustard, and Worcestershire sauce. Interestingly, Missouri’s Ozarks are the source of almost half of the charcoal briquettes produced in the United States.

Kansas City, like Memphis, has a large number of barbeque restaurants and hosts several annual competitions. However, it is particularly famous for its sauces, which are thick, rich, tangy, and spicy. The sauce is based on during the last few moments of cooking, and more can be added thereafter. Dry rub, too, is common on Kansas City style barbeque.

In St. Louis style barbeque, ribs are the flagship dish. These famous spare ribs are a rack of ribs with the chine bone and brisket bone removed. They are cooked with a sauce that is less vinegary, tangier and thinner than its cross-state equivalent, closer, in fact, to that served in Memphis.

Whether sweet or spicy, dry or wet, slow cooked or grilled over an open flame, barbeque is one of the most diverse of all American foods, and one to which many cities lay claim. Each has its own unique character, so get some bread and crackers, or some Cole slaw, or even beans, (all traditional barbeque side dishes) and give them a try.

By Expert Author: Tarsem Singh
Article Source: http://www.articlesphere.com/

How to Carve a Turkey?

a turkey carving expert,Leave the turkey to sit 20-30 minutes after roasting and before carving...transfer the turkey onto a cutting board; Remove the Leg: Slicing the Drumstick (Leg) Meat: Slicing the Thigh Meat: When slicing thigh meat, Slicing the Breast Meat: ....

How to Carve a Turkey?

To someone who is just learning to cook, this topic may seem like one of the hardest meals you will ever have to prepare. Needless to say, if you’re having a turkey there’s usually company involved which means a number of hungry people are relying on you to prepare a great meal. This can be very intimidating. Luckily we have all the information you need, in order to ensure a great meal for you, your friends and your family.

In order to successfully carve a turkey, you will need to have the following pieces of equipment:

• One warm serving platter
• A pair of kitchen scissors
• An electric knife or a large slicing knife (you may want to choose a manual knife since they provide more control than electric ones)
• A small carving knife or fork for arranging and serving the meat

Now that you have the equipment you need to carve the turkey, follow these steps in order to become a turkey carving expert:


1. Leave the turkey to sit 20-30 minutes after roasting and before carving. This will make the meat moister and easier to cut.

2. After the turkey has sat for the time indicated above, transfer the turkey onto a cutting board; this is where you will begin carving the turkey.

3. Remove the Leg: To do this, hold the drumstick firmly with your fingers and gently pull the meat away from the body of the turkey. While doing this, cut through the skin between the leg and the body. Next, cut through the joint joining the leg to the backbone. Then separate the drumstick and thigh by cutting downwards through the joint, until the knife hits the cutting board.

4. Slicing the Drumstick (Leg) Meat: Once you have detached the leg from the rest of the body, you will want to slice the meat. Hold the drumstick in an upright position and turn the drumstick in a circular motion while cutting downwards. This will produce tasty slices of meat which are approximately equal size.

5. Slicing the Thigh Meat: When slicing thigh meat, you want to hold it close to the plate and secure it so it does not move. For best results when cutting thigh meat, make sure your knife is parallel to the bone and cut downwards towards the plate in slow, steady motions.

6. Slicing the Breast Meat: Make a deep cut into the breast of the turkey towards the body frame, as close to the wing as you can. Starting at the front of the turkey (about halfway up the breast) start cutting downwards, parallel to the cut you made to the wing. Only cut enough meat as you think necessary for the amount of people. Uncut meat will stay fresher longer.

7. Serve the Turkey: place all the slices of meat in an attractive manner on a large platter and serve to your guests.

* Note: Remove stuffing from the turkey either by taking it out of the hole made where the leg was removed or by making a new hole in the neck and taking it out from there.

By Expert Author: Annaya Rana
Article Source: http://www.articlesphere.com/

Culinary Traditions Of Cuba

The East Caribbean island of Cuba has a rich cultural heritage from which have arisen culinary traditions ***A typical sofrito is made of green pepper, onion, garlic, oregano and black pepper fried in olive oil until the pepper,...

Culinary Traditions Of Cuba

The East Caribbean island of Cuba has a rich cultural heritage from which have arisen culinary traditions that are as vibrant and varied as the variety of cultures that have contributed to the development of this distinct and delicious cuisine. In addition to the ancient influence of the native peoples of Cuba, the Spaniards brought their own culinary styles, tinged by those of the Moors who held huge parts of Spain for centuries. The slaves that were brought from Africa made significant culinary and cultural contributions, with other culinary traditions being brought to the island with the French colonists fleeing uprisings in Haiti.

As these various influences came together, a distinctly Cuban flavor and style evolved, which is reminiscent of country peasant styles of cooking by oral tradition and eye, rather than relying on specific measurements and the creation of dishes that tend towards the simple and hearty, and that can be left on their own to simmer. Fussy, heavy sauces are unusual and deep-frying is simply not a favored cooking method. The island nation, naturally, uses a great deal of seafood in its cuisine, which encourages the use of simple cooking techniques and spicing that is meant to enhance, not smother, natural flavors.

The most common spices used in Cuban cuisine are garlic, cumin, oregano and bay or laurel leaves. Sofrito is also popular, and used in a wide range of dishes, from those of beans to those of meats to those that are made from a base of tomato sauce. A typical sofrito is made of green pepper, onion, garlic, oregano and black pepper fried in olive oil until the pepper, onion and garlic are soft and translucent and the flavors blend to perfection.

The dense, nutritious, energy producing vegetables commonly used belie the African and native peoples’ influence on the cuisine of Cuba. Yuca, malanga, boniato, and plantano are among these, and are often simmered together with complementary vegetables and served simply, drizzled with olive oil and sprinkled with chopped fresh onion – a satisfying, strengthening and simple dish for a hard working people.

Meats are often prepared using island flavored marinades of that use lime juice or the juice of a sour variety of the orange as a base. Then, the meats are roasted or simmered very slowly with spices, often for hours. Beans and rice are an essential part of most meals, with black beans being well known as a Cuban specialty.

Cuban cuisine is also notable for its baked goods, which include a variety of turnovers. Some are filled with spiced meats and other types feature a particularly Cuban blend of cream cheese and guava paste. Flan is among Cuba’s most beloved dessert items.

In Cuban cuisine, the subtle flavors of healthy foods are enhanced by cooking and spicing methods designed to bring out the best in each component of a dish. The culinary traditions of Cuba are a delight to the tongue, naturally, but they also offer a fascinating glimpse into a culture that has brought together many varied elements to create a cohesive whole.

By Expert Author: Bhavna Sharma
Article Source: http://www.articlesphere.com/

Garlic: A Quick Guide

garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement...To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it....

Garlic: A Quick Guide

Garlic, there's nothing like the smell of garlic. It's great in soups and sauces, roasted with meats or on its own, and it's wonderful mixed with butter and slathered on bread and then baked.

The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.

When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose its taste.

To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right off.

The strong flavor and odor of garlic come from sulfur compounds within the cells. The more cells that are broken, the stronger the flavor of the garlic will be. For the mildest flavor, just use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste.

Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it's cooked. If using in a sauce, it can be sweated or saut?ed. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. To saut? garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter.

Roasting the garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself.

To roast the garlic, take a whole head of garlic, and remove the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. Remove the garlic and let it cool. When cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roasted garlic is great mixed with cheese or potatoes, or on its own.

Don't be afraid to use garlic in your cooking. Garlic is flavorful, and healthful, and of course, it will keep those pesky vampires away.

By Expert Author: Singh H
Article Source: http://www.articlesphere.com/