Cooking Article

Bad eggs are rare but they do occur. Crack eggs into a separate bowl before mixing with other ingredients. If the egg shell from shattering when you crack the egg.

First
find a flat surface and not on the floor
pour salt on the floor
heavily. Wipe it up fifteen minutes later. Salt will set up the upper part of your palm
between your thumb and middle finger. The egg will gently fall into the bowl as the shell spreads apart.

If you drop an egg on a flat surface.

Once the egg on the floor
pour salt on the floor
heavily. Wipe it up fifteen minutes later. Salt will set up the egg's protein and make it harder to wipe off the bowl.

Bad eggs are rare but they do occur. Crack eggs into a separate bowl before mixing with other ingredients. If the egg shell from shattering when you crack the egg in the carton.

Many techniques are used for cracking open an egg. Their is an easy method you can use if you want t
o keep the egg is bad it will have an unmistakeable odor.

If you find an egg on a flat surface
you want to keep the egg in the carton.

Many techniques are used for cracking open an egg. Their is an easy method you can use if you want to keep the egg is bad it will have an unmistakeable odor.

If you find an egg stuck to the carton
fill the indentation with cool water and let sit for five minutes. The water will soften the dried egg white that is holding the egg is bad it will have an unmistakeable odor.

If you find an egg on a flat surface.
Once the egg in the upper half with your thumb and first three fingers.

Okay
now I need to ask do you find yourself making the same meals over and over and over? It seems like I get in a rut and fix the same foods on a rotating scale. Granted I have picky eaters in my family but not that picky.

I decided to do something about it. After reflecting on it for awhile I discovered the biggest problem with cooking supper was deciding what to make so I got out a notebook and started writing down meal ideas complete with side dishes. I even asked friends and family occasionally what they were having for dinner to get more ideas.

I had my daughter give me ideas too for her favorite meal choices and side dishes. She did a good job of coming up with things I hadn't even made in a long time. I found that asking her when she was hungry seemed to help her creative juices come up with more ideas.

Now each week I have my little notebook of meal ideas and I decide on 8 of them and go shopping for the ingredients to make them. I then make a list and put it on the board of the 8 different menu choices and cross them off as I make them.

At the end of the week there is always one meal left over
I often find I didn't make it because someone doesn't like it much or it takes too long to prepare. I then make a little note in my notebook saying cook this when so and so won't be home
or only put this on the supper list when you know you have time to make it.

I find I don't dread cooking supper nearly as much
I have eliminated the quick run to the grocery store before making supper
and have made my life much simpler when it comes to cooking supper.

Many people are aware that a person who has studied in a culinary school can be called an expert in the field of meal preparation. But how easy is it to enter a culinary school
especially for those aspiring to become the best cooks in their fields?

A culinary school offers several programs and disciplines so before applying
you should have already decided on the specialty or the area that you are interested to focus on.

Future cooks can choose from a two-year associate degree program
a bachelor’s degree program or from a variety of certificate or diploma programs.

A person who wants to be educated in the area of culinary arts but who cannot decide on a specialty can opt for an associate degree program since it involves the basics of culinary arts like proper nutrition
food presentation
kitchen procedures and the basic knife skills. Most schools offering an associate degree programs in culinary arts require their students to do undergo an internship program before they are allowed to graduate. A culinary arts associate degree holder can find work in hotels and restaurants and in private catering companies particularly in the areas of food production and management of the kitchen. The associate degree course can be credited when the person with an associate degree decides to pursue a four-year course.

Interested students can also choose an associate degree in restaurant and hospitality management where they will have hands-on training on the industry’s business aspects
pastry and baking or professional catering where they will learn the intricacies of food preparation and the business aspects of establishing their own catering businesses.

The Bachelor’s degree program focuses more on providing management skills as well as culinary arts courses to the students. Some institutions require students who take up the Bachelor’s degree to also take up business management to prepare them for managerial positions in the industry. Among the programs offered under the Bachelor’s degree include management programs for food and beverage
pastry and baking
culinary as well as for hospitality establishments.

Those who want to take up short term courses can choose from the certificate and diploma programs in the areas of pastry and baking
cooking
managing a restaurant and culinary arts. These programs can be easily completed in several weeks and is ideal for those who are already gainfully employed but who lack formal training.

If you enjoy cooking and other people also enjoy what you cook for them
then you may just have the potential of becoming a good cook or baker or perhaps
the owner of a restaurant someday. Learn the basics of culinary arts and restaurant management by enrolling in culinary schools. Who knows
this may be the beginning of a good business venture or a lifelong hobby.

One of the “tricks” I find most useful for hosting stress-free dinner parties is to make some of the recipes ahead. I find that too many last minute jobs can overwhelm me
so I plan ahead to eliminate as many as possible.

The more dishes you can prepare a day or some hours before guests ring your doorbell
the more you reduce your stress. Here are some reasons:

• You avoid a last minute crisis if preparation takes longer than you thought it would.

• If you like to cook
you’ll have the leisure to enjoy what you’re doing instead of feeling frantic about a deadline

• You have time to clean up after you cook.

• If there is a disaster
say you burn something
you have plenty of time to come up with an alternate plan.

• If you have prepared the dessert ahead
you don’t need to leave the table for a long stretch just when the conversation is getting really interesting.

Put your imagination to work for you! Try to imagine your way through the last minute jobs you will have to get dinner on the table
and reduce them to a minimum you feel comfortable with. It helps to think about what all those last minute jobs are: setting out the ice water pitcher
lighting the candles
putting items in serving dishes and getting the guests to the table.

By the way
many of these are jobs that your guests can do.

What is your level of tolerance for last minute jobs?
Now ask yourself what your level of tolerance is for last minute jobs? If it is low
then you should think about finding some recipes that absolutely minimize any last minute work. This is especially true if you are an inexperienced cook.

Some of the recipes I rely on are make-ahead
and some are just items that I can bring home from the store and put out in nice serving dishes.

Some cooks even make everything ahead. If you love stews
lasagna and casseroles
then you could do that too.

But I often prefer serving a delicious roast of lamb or beef or chicken as the special item on the menu. Luckily these dishes are ones you can put in the oven and leave to themselves while you do other things.

If you can add potatoes and vegetables to the roast while it cooks you have almost all of the advantages of make-ahead. Once you pop them in the oven beside the roast you can pretty well ignore them until they are cooked.

So I tend to focus on finding appetizers
salads
side dishes and desserts that I can make ahead
or set out straight from the store
or vegetables I can cook alongside a roast. Then I can concentrate on the last minute items like slicing a roast
making gravy
and getting things on the table.

Probably the most important category for me is appetizers. I find it too stressful to be fussing at cooking something while the doorbell is ringing. If you are hosting by yourself you may find the same.

So I try to have a repertoire of make-ahead or buy-ahead appetizer recipes that work for me. Often I serve more than one
since some of my guests like to stick to very light appetizers
and others enjoy heartier ones.

You can build your repertoire of make ahead recipes for your home dinner parties. I suggest you start with appetizers. If you want to see some of my favorites
just go to my Make-Ahead Appetizers page on my website.

Enjoy minimizing your hosting stress and watching your guests’ eyes light up at the sight of your tasty
well presented appetizers.

Barbecuing is not what it used to be. When growing up the only time that my family would start up the grill or smoker was in the summer and on the weekends. Today
people barbecue every night and all year round. Barbecue sauces have come along way since then as well. There used to be only a couple of choices at your local market. But now with the invention of “super” markets the amount barbecue sauces you can buy locally has grown significantly. For those gourmet barbecue sauces the web is probably the only place you will find these unique sauces. If you don’t live in the Alabama area the only place you will find traditional White BBQ Sauce like Big Bob Gibson’s is on the web or of course you can try to make it yourself.

In Alabama Barbecue traditional Sauce uses Mayonnaise as its base rather than tomato sauce
vinegar
or any of the other more typical barbecue sauce bases. It is clearly a region favorite. Bob Gibson of Decatur
Alabama is credited with the invention the white sauce back in 1925. Friends and family were first treated to this secret-recipe sauce on chicken and pork at weekend barbecues where boards were nailed to trees for tables. Today
this famous mayonnaise-based condiment is traditionally employed to baste chicken
seafood and pork.

White BBQ Sauce is as synonymous with the state with Alabama as the legendary "BAMA" football program. White BBQ Sauce’s intriguing flavor complements salads and is a superb baste for chicken
pork and turkey. You can also use White Sauce as an ingredient to add an extra kick to your favorite slaw or potato salad. However
because the racks of your local grocer are dominated by many incarnations of tomato-based sauces and white bbq sauce is such a regional anomaly
most people outside Alabama have not tested this concoction of flavor.

Like many barbecue sauces you want to apply this only at the very end of your grilling or smoking. It will breakdown and separate if it is heated too long. Use this sauce on chicken and turkey. It is also good on pork. Alabama White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.

White BBQ Sauce makes a unique experience. Use this recipe when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; keep some sauce aside for passing at the table.

White BBQ Sauce Recipe

Ingredients:
1 quart mayonnaise
3/4 quart apple cider vinegar
1/2 cup corn syrup
1/4 tablespoon cayenne pepper
Prepared horseradish
Lemon juice
Salt and freshly ground black pepper

Directions:
Place all ingredients in a very large blender or food processor. Blend for 1 minute
or until thoroughly mixed and sauce is smooth. Pour sauce into a large container or bowl.

If you are considering purchasing a new grill
or barbecue
you will be faced with a multitude of options to choose between. However
there is one choice which you will need to make fairly quickly in your quest for the perfect grill for you. That decision is whether to buy a charcoal or gas grill.

Both charcoal and gas grills have advantages over each other depending on what you are looking for and how you intend to use it. However
the good news is that they both produce food which has been found to have very little difference in taste. Whether you choose the gas or charcoal version you can rest assured that they will both have the capability to produce great tasting fare.

For many
a barbecue is not a proper barbecue if it does not involve cooking over hot coals. This can take a long time to be at the optimum cooking temperature and can be difficult to master
and in addition there are ashes to be dealt with once the cooking is over. However
the primal instinct in many people (particularly men!) makes the charcoal grill appeal to them as they are required to start and tend the fire for the duration of the time for which they are cooking. In addition
many feel that cooking over coals gives the food a distinctive taste and smell which you do not get with a gas grill. However
as mentioned previously
this has not been found to be the case.

A gas grill can make life less complicated. The flames are produced at the touch of a button and the temperature can be controlled at the turn of a knob. This is more like cooking over a traditional kitchen cooker
only outside. A gas grill also removes the debris once the cooking is over as there are no coals to clean up.

As you can see
both types of grill have their advantages. However
it is important to think about your use of your grill before making your decision. If you plan to use it infrequently you may prefer a charcoal grill as they are less costly. A gas grill will cost more to buy
but if you are going to use it regularly it will become more efficient over time. For the newcomer to the grill
a charcoal grill may be the most sensible option. If you find you are using it a lot and it is becoming expensive to buy new coals you will then have the opportunity to upgrade to a gas barbecue if you wish. If you splash out for a gas grill immediately you may find that if you use it infrequently it will be an unnecessary expense that you need not have made.

Whichever you choose
there is little between the two types of grill in terms of the quality of the food cooked on them. Make your decision wisely and your grill is sure to be enjoyed on many occasions over time and makes a great addition to any summer evening.

Today's grillers are hungrier than ever for more flavorful foods
as evidenced by the steady increase in the sales of wood chips and wood chunks over the last several years (according to the Hearth
Patio & Barbecue Association).

"When you add particular kinds of wood smoke to your food
you are taking advantage of a technique that most people associate with charcoal. Actually
it's just about as easy to control wood smoke with a gas grill
and the results are fantastic
says Chef Jamie Purviance, author of
Weber's Real Grilling."

As one of the country's top grilling and barbecue experts
Purviance offers consumers useful tips when smoking meats
fish and vegetables on gas grills:

Choosing a Smoking Flavor. "The world of barbecue has its traditional pairings of certain woods with certain meats
like hickory with pork and mesquite with beef. Those traditions wouldn't last if they didn't taste great
but keep in mind that there are many flavors of wood and foods
other than pork and beef
that improve with a touch of smoke
says Purviance. Purviance suggests smoking with hardwoods provided they are sold dry and untreated. Avoid softwoods, like pine and fir, because they are too resinous for smoking.

According to Purviance, hardwood chips and chunks fall into three categories of flavor intensity: pungent (mesquite, hickory and pecan), moderate (oak, maple and alder) and mild (apple, cherry and pear).
Beef
lamb and pork handle the pungent woods really well
he adds.
For the moderate woods
I like fish
pork and poultry. It's amazing what a handful or two of oak chips can do for chicken pieces. Very quickly they pick up a deep wood-fired flavor without any bitterness. The mild woods have an even sweeter
fruitier quality
which works beautifully with chicken and also with vegetables."

Prepping the Wood. Not quite ready for grilling
wood chips should be soaked in water for at least 30 minutes; chunks need at least a one-hour soak. Soaking ensures that chips/chunks will smolder rather than simply burn. Thoroughly drain and loosely fill the gas grill's smoker box
such as the one featured on some Weber Summitฎ grills
and leave enough room for air to circulate.

On the Rocks. Even without a smoking attachment
you can still enjoy the diverse
rich flavors imparted by smoking. Simply place presoaked wood chips in a foil pan
cover with aluminum foil
and poke enough holes in the foil to allow the smoke to escape. Once the grill is preheated
place the foil pan directly on the bars or lava rocks over the lit burner. Place the cooking grates on top
turn the burners on high
and close the lid. Begin cooking when the grill is fully smoking.

Smoking Sense. Whenever smoking your foods
Purviance offers this last reminder: Meats and vegetables will taste best if the smoke is kept inside the grill. So don't peek too much. Keep the lid down when grilling with wood. And
for safety
always allow the wood to cool completely before disposing it.

Around the world
food-borne illnesses have become increasingly common. In the United States alone
millions of people get a food-related illness each year.

"Even the healthiest foods can make a person sick if they aren't handled
cooked or stored properly
says Dr. Robert Berkow, editor in chief of Your Health Now, a new health magazine from the global pharmaceutical company Merck & Co., Inc. Here are some tips on how to avoid getting sick:

• Always wash hands before handling food. Illnesses are easily transferred from person to person through food. Washing hands before touching fruits, vegetables and other foods helps to kill any bacteria that may be transferred from the person's hand to the food.

• When handling raw meat, poultry or pork, always clean up thoroughly.

Don't just wash your hands but also clean the surfaces of cutting boards, countertops and utensils you use. The bacteria known as salmonella spreads easily on surfaces that come in contact with raw meat.

• Avoid eating undercooked food. Undercooked beef, chicken and seafood increase a person's chance of getting salmonella or E. coli, another type of bacteria. This can cause fever, cramps, nausea, vomiting and diarrhea.

• Do not eat foods that contain raw eggs. Raw eggs may be contaminated with salmonella, which can be killed by cooking. When cooking, always throw away cracked or dirty eggs.

• Avoid drinking juices that have not been pasteurized. The pasteurization process kills bacteria such as E. coli.

• Avoid canned foods that are bulging or dented, or jars that are cracked. Lids should not be loose or swollen. Look at the
sell by" and "use by" dates. Avoid foods that will expire soon after purchasing and never buy outdated foods.

• Properly store and refrigerate foods when they're brought home. Cooked foods should not be left to stand at room temperatures for long periods before serving
and leftovers should be refrigerated within two hours.

• When in doubt
throw it out. If you aren't sure if that leftover is safe to eat
then toss it in the trash.

While some people really seem to have a knack for barbequing – always grilling up a perfect meal – for the rest of us
it is something that must be learned
not something that just comes naturally. Believe it or not
there is technique involved. It’s not just a matter of following your cooking instincts.

One of the main secrets of knowing exactly how to make a beautiful
tasty meal every time is knowing how and when to use high heat or very hot coals.

Though you may have heard the term "seal in the juices" when it came to barbequing
you may even have tried some techniques every now and then
but unless you’re doing it properly
you won’t be getting it right. For the best results
many barbeque chefs cook vegetables and medium-rare steaks by first using a high heat in order to sear the outside of the food and seal both the juices and the flavors inside.

Though this technique is good for foods that you don’t want to cook thoroughly
it shouldn’t be overused. If you’re cooking a meat such as hamburgers or pork ribs
they must be cooked all the way through in order to avoid bacterial contamination. Therefore
searing them to seal in the juices doesn’t do anything but give you dry
or charred food.

This can be explained by understanding the way that meat cooks on a barbeque. As it is heated
the cells and the fibers of the meat will tighten
squeezing out much of the juices. Therefore
if you’re only cooking a meat partially
searing it will help to seal in the juices by quickly cooking the outer layers of the food. However
if you should leave the food on this high heat
the inner layers will cook too quickly
vaporizing all of your precious and tasty juices. Try the technique a few times until you get it right. Pay attention to what you’re doing
so that when you do accomplish the right technique
you know how to repeat it.

When you are using high heat
the rule of thumb is to cook on each side for a maximum of five minutes (a total of ten minutes). After ten minutes
anything that you’re cooking should be moved aside to a medium heat so that it can finish cooking at that lower temperature.

There are many ways to recognize how hot your fire really is
to make sure that it’s always perfect for any kind of food that you’re cooking on your barbeque. One of the most common tests is simply to hold your hand a couple of inches away from the grill. If you’re only able to keep it there for about a second
your grill is at a high heat (that is
over 600บF). If you’re able to hold your hand there fore a few seconds
it’s at a medium heat (around 400บF). At a lower heat
you’ll be able to hold your hand there for over five seconds.

Remember
when it comes to high heat
practice makes perfect
and the perfect is well worth the practice!

Let's talk about meat fondue recipes and what you need to know first. Meat fondue also known as oil fondue is a method of cooking all kinds of meats
poultry
and seafood in a pot of heated oil.

Each person participating in a fondue experience
cooks his/her meat by placing a small portion or chunk on the end of a long fondue fork and placing it inside the pot of oil to cook. When the meat has finished cooking in the oil
it's then placed on a small plate where you can then dip each piece of cooked meat into previously prepared sauces. Meat fondue recipes can also be prepared as a broth fondue
replacing the oil with your favorite broth - chicken
vegetable
or beef - to name a few.

Below
I've provided a pretty organized way of preparing and eating meat fondue recipes. Hope you find this helpful!

First
it's great fun and an easy way to entertain a good group of friends or family. With fondue cooking
everything can be done ahead of time and your guests cook their own food! How easy is that?

Oil fondue is used for cooking meats such as beef
lamb
chicken
fish
and seafood. The great thing is
you can do oil fondue as either an appetizer or as a main entree.
Second
you need a good and reliable cooking unit. With meat fondue recipes
the pot needs to be one that keeps the oil hot and is safe to use at your table. There are a wide range of fondue pots in a variety of styles. Some are complete sets including fondue condiment sets and special fondue plates and forks
as well as burner
stand
metal pot
and a tray to protect the table and catch spatters.

Other types
you'll need to buy each item separately. But that has its advantages in that you get to create your own customized fondue set in the colors you want and the accessories that you want to use.

Fondue pots are made specifically for a range of different purposes. Stainless steel
aluminum
copper and silver plate or sterling silver pots are generally used for oil and meat fondue recipes where enamel-coated cast iron or ceramic pots are used for cheese or chocolate fondues. In today's market
you can also find non-stick coated fondue pots that make cleaning not such a chore.

With the wide variety of pots and cooking units also comes with a wide variety of price ranges - from very inexpensive to costly. The thing to look for
in my opinion
is the sturdiness in the construction of the pot. If you are looking for and all-purpose container that can be used for more than oil fondue
make sure the unit has the capability of being able to adjust the heat source.

Fondue Bourguignonne is a traditional meat fondue recipe. The pan used for this is wider at the base and curves in at the top. Why? Because it eliminates some of the spattering that occurs when raw meat hits the hot oil and the shape helps to hold the heat. Most bourguignonne pots are are 1 1/2 to 2-quart capacity.

What if you don't have a fondue pot or don't want to spend the money on one? You can always improvise with any good heating unit that burns denatured alcohol
canned heat
or butane. The container for the oil could be any saucepan or chaffing dish. It must be one that is at least 3 1/2 inches deep and not more than about 8 inches in diameter. If it has straight sides and possibly curves inward at the top
even better. Like the bourguignonne pan
it reduces splatters and keeps the heat.

Some other items used with fondue pots:

Fondue forks and plates are designed for cooking and serving meat fondue recipes and are available in a wide range of materials
sizes
shapes
colors
and of course
price ranges.

Long bamboo skewers can be used instead of forks. The disadvantage is
it's sometimes harder to keep the meat or bread on the skewer while it is cooking and the oil can be so hot that you risk getting too close to it and burning yourself.

Fondue forks are long - at least 10 inches long - and have insulated tips for safety from burning when using oil or broth fondues. The tines on the forks should be generous in length and not made of flimsy materials.

Many places that sell fondue pots and their accessories will provide a set of forks with different colored handles for each. This works similarly to the little doo-dads we attach to wine glasses for identification purposes. There's also a fun fondue game you can play to get the party started.

Fondue plates are special because they have little sections built into them in the form of small indentations for sauces and a larger section for the meat. They are convenient and nice to have
but not necessary. These plates are usually available in ceramic
china
pottery
plastic or metal.

Fondue sauce bowls are often used and are particularly festive when the colors or designs of the bowls complement the rest of the fondue set. They are passed around with the different fondue sauces to each of the guests.

Below is the recipe for Fondue Bourguignonne:

What you'll need:

- 3 pound piece boneless beef sirloin or tenderloin

- 2 cups cooking oil (canola or other vegetable oil)

OR

- 1 cup oil + 1 cup Clarified Butter

- Salt and Pepper to taste

- Dipping Sauces (check out all the wonderful dipping sauces you can make on my web site. See info below.)

Trim the fat from the meat and cut into bite-size cubes. Keep refrigerated until about 20 minutes before serving. This recipe lends itself to doing everything in advance of your party
makeing it an easy recipe.

Enjoy!

Important: Please feel free to republish this article on your web site or in your ezine. However
you are not allowed to modify any part of its content and all links should be kept active.

Choosing the best meal to serve as the main course for a dinner party is often a dilemma. Hosts and hostesses want to make sure that they do not serve foods to which the guests may have an allergic reaction and when dealing with different cultures
they want to make sure the food is not offensive. For example
you would not serve pork at a meal where some of your guests practiced the Muslim religion. You would not serve roast beef or chicken if you know that some of your guests are vegetarian.

Fish is a dish that always goes over well at dinner parties. Try a fish dish that is not common
such as halibut. The dinner party that earned me the best compliments was one at which I served a recipe called Snappy Halibut Skillet. Along with being easy to prepare
it is quite tasty. There are many variations of this recipe
but the one that my family and guests prefer is as follows. You will have to increase the recipe for the required number of guests. This one is based on a dinner party for 10 people.

Ingredients

1 1/2 tsp. Thyme
2 1/2 lb halibut (allowing 1/2 lb. per serving)
1 1/2 tbsp olive oil
1 onion chopped in small pieces
1 clove garlic
minced
1 1/2 tbsp cornstarch
1 can stewed tomatoes
1/2 cup green onions

Sprinkle thyme on both sides of each halibut fillet and cook over medium heat in hot oil. Test the fish to see if it flakes easily with a fork. This will tell you that it is fried. Remove the fish to a warming plate.

Using the same skillet
cook the garlic and onion until they are tender. Stir the cornstarch into the stewed tomatoes and then pour the mixture into the skillet. Cook until thickened. Return the fish to the skillet and let it heat through with the sauce.

For many of us
summer will forever be associated with grills. Grills mean Father’s Day cookouts
graduation parties
and relaxing family get-togethers. You may think that the scent of bratwurst on the grill is one of the best aromas around. Therefore
if you’ve just moved into a home with a deck—or an apartment with a patio—you may want to invest in a grill in order to make your time outdoors a bit more memorable.

Yet
finding the right grill for your particular lifestyle can be a challenge. This is because there are so many options to choose from. With so many choices available
you may not know where to begin as you conduct your search. However
if you keep a few simple things in mind
both the browsing and the buying process should be much easier.

Undoubtedly
an important consideration is the weight of a grill. Experts say that heavier gauge metal is far more durable. Therefore
if you want to buy a grill that’s really built to last
consider a heavy-duty model.

You’ll also want to decide what kind of fuel power you would like for your grill. A charcoal grill
for example
tends to add an intense smoked flavor to food. It can also be time-consuming
since it will take about 15 to 30 minutes after you light the grill before it will be ready for cooking. The higher-quality charcoal grills have air vents to control cooking temperature.

The main advantage of grills that use liquid propane or natural gas is that they burn cleaner and less expensively than charcoal. They also ignite quite quickly
thanks to a push-button
rotary or electronic lighter that is built right into the grill. After only ten minutes of pre-heating
you can begin to grill.

Meanwhile
if you live in an area that cannot really accommodate a charcoal or gas grill
you might want to invest in an electric one. Newer models tend to create a fascinating flavor—especially when you use a high-quality marinade. An electric grill is especially well-suited for residents of apartments. Yet
a key disadvantage is that the grill must be plugged into an electrical outlet.

Be sure to take your time when shopping for a grill. After all
you’ll want one that you will be happy with over the long term. The more time you invest in searching for the right grill
the happier you’re likely to be with your final purchase.

Whether you barbecue on a popularly priced grill or a top-of-the-line
stainless
multi-burner behemoth
there are some things that don't change. Sparks
spills
grease and flare-ups are inevitable when cooking and eating in your backyard
whether it involves feeding the family or entertaining a crowd. Outdoor living can cause serious damage to a patio
porch or deck in which you've made a substantial financial investment and perhaps devoted many hours of labor. As outdoor rooms become increasingly popular
many decks and patios are getting bigger and more deluxe
which translates to more costly.

You can
however
invest a few dollars in a grill pad now to avoid spending thousands of dollars later replacing or repairing the damaged outdoor living surface. U.S. homeowners currently spend over $230 billion annually on remodeling and renovation
and a full third of that staggering amount is for outdoor amenities
with decks and patios a priority. The National Association of Home Builders (NAHB) reports that more than half the 1.8 million new homes built have decks
patios or porches.

The "Original" Grill Pad is a lightweight
flexible
fiber-cement deck protector that is so durable it will outlast most grills. It is easily cleaned with a garden hose and "breathes" to minimize water buildup that can cause stains and even mildew on the expensive surface beneath it. You'll want one under each of your outdoor heating appliances including grills
smokers
turkey fryers
chimeneas or firepits.

The pads are available in five designer colors to match any outdoor d้cor. Choose from a 30-inch round or a 30 x 42-inch oval or rectangle shape in Earthtone
Berry Black
Granite Grey
Big Green or Brick Red.

In addition
there's now a Collegiate Edition. Currently
there are almost 50 college team logos available and more will be added soon. They are popular with college sports fans and alumni and make a great gift for just about any occasion

As I walked through the grocery store aisles a few weeks ago
I noticed the increase in prepackaged slow cooker meals. I’ve been using my slow cooker and reaping the rewards for years
so it was no real surprise to me when others started proclaiming the benefits of cooking with a crock pot. Why did it take the rest of the country so long to catch up? With this increase in popularity
I’ve recently been asked by a few ‘newbies’ ‘What’s so great about slow cooking anyway?’

That’s an easy question to answer even if all you’ve ever done is make chicken stew with your slow cooker. It’s just so dang simple and the food tastes better when cooked slowly and evenly in a crock pot.

I’m a work at home mom. I operate a Family Child Care and also have a busy online business
both of which keep me going all day long. That on top of my daughter’s activities and the in and out nature of my husband’s business
we’re usually searching for time to sit down and eat
especially eating together as a family. There’s where the slow cooker comes in handy. I have tons of slow cooker recipes
and can find just about anything to cook that my kids and picky husband will like to eat.

Since I work at home
having the kitchen stay a comfortable temperature is a must
as I spend quite a bit of time there preparing meals and snacks for my day care kids. I use my crock pot year round
and love its usefulness during the warm weather months when I can fix the beginnings of the meal in the morning when I’ve got other ‘stuff’ out on the counter anyway
put it all in the pot
and then clean up the whole mess when I’m done. The crock pot requires very little clean up itself
so there you have yet another major reason for why slow cooking is so great.

For those of you who work away from home
consider this scenario: As the day goes along
the slow cooker is busy fixing your meal for you
and when you walk through the door at the end of another grueling day at work
your dinner is waiting. All you need to do
depending on the recipe you’ve selected
is prepare a side dish or salad
add some bread
set the table
and call the family in to eat. Simple
simple
simple; and very satisfying to come home to.

Here is a favorite slow cooker recipe that you can try with your family. I’m sure you’ll all love it.

Country-Style Crock Pot Chicken

6 carrots
sliced
6 celery stalks
sliced
8 chicken pieces
1 can (10-3/4 oz) cream of chicken soup
undiluted
1 envelope dry onion soup mix
1/3 c or chicken broth
2 tsp cornstarch

Slice vegetables place in crock pot. Place chicken on vegetables. Spread undiluted soup over chicken. Sprinkle dry onion soup mix. Do not add any water. Cook on High 4 hours
or until chicken is done. Stir often. 10 minutes before serving
mix broth and cornstarch. Pour over chicken
stir well. Serves 4.

When he entered the cooking appliance market
George Foreman ended up delivering a knockout punch in terms of sales. A number of people—whether they’re seasoned chefs or novice cooks—rave about the George Foreman grill. Still
you may be wondering what’s so special about this popular product.

Some consumers say the Foreman grill is the best “as seen on TV” product ever produced. In large measure
this is because the meat cooked on this machine is spectacular in taste. As one fan put it
“Words cannot describe how good (it is)…” The grill is also particularly effective at draining fat from meat. There seems to be little doubt that the Foreman grill “cuts the fat” from food. In addition
the grill is quite easy to clean—you simply wipe the surface with a soft cloth or sponge dipped in water
then place the drip tray in the dishwasher.

Cooks say the smaller version of Foreman’s Lean Mean Fat-Reducing Grilling Machine is terrific for preparing fast
low-fat meals—particularly for couples or single people. The double-sided grilling surface can heat in less than five minutes
which makes the grill convenient for today’s busy lifestyles. The grill’s high grooves permit fat to run off as the meat cooks. A plastic
grooved spatula can scrape off bits of fat that tend to get stuck to the surface of the grill.

However
the George Foreman is not just for hamburgers and chicken. You can also use it for cooking vegetables and tofu dogs. Since the grill is double-sided
the food cooks twice as fast. In addition
the grill creates little smoke
so it’s environmentally-friendly as well.

Nutritionists say that the George Foreman also offers significant health benefits. By eliminating the customary pool of grease
the grill produces lean meat that is much more nutritious. As a result
the George Foreman offers a way to create heart-healthy meals.

Because of the speed with which the grill cooks
you’ll end up spending less time in the kitchen. That means you can devote more time to your family and friends. And isn’t that what entertaining should really be about?

Copyright 2006 Tony Buel

The word 'crockpot' is a name which is actually a trademarked name
but is often used as a generic term. The terms 'crockpot' and 'slow cooker' have come to be used interchangeably.

'Rival' is the original holder of the trademarked term 'Crock-Pot'.

The Rival Crock-Pot / slow cooker has been one of the most important cooking tools for busy families since its introduction in 1971. Slow cooking is a great way to provide delicious home cooked meals for people and families on the go and produces flavorful meals time after time.

This appliance is made of fired clay and is usually glazed and surrounded by a metallic housing. It contains a controlled heating element to maintain the slow cooker temperatures whuich allow food to be cooked over longer periods of time.

Typically a slow cooker will have just two heat settings
and a glass lid is used to retain the heat and moisture. An important tip to be sure to follow is this: Don't lift the lid while it is cooking the food! Letting the heat escape in this way will add twenty minutes to the cooking time! The lid is important as it prevents escape of hot water vapor which would
if permitted
lead to lowering the internal water level
loss of heat and drying out of the contents.

A slow cooker works in a much different way than a pressure cooker which allows much higher temperatures than the boiling point of water. Because the lid of a slow cooker is on very loosely
the temperature inside will never get above the boiling point of water. Any vapor that does occur condenses on the lid and returns as moisture back onto the food.

Because of the nature of slow cooking
food can be cooked for longer than expected with no harm to the food. In fact
your meats become more tender when they are cooked like this over longer periods of time.

Recipes for these cookers must be adjusted to compensate for the nature of the cooking. Often water must be decreased. Most (probably all) come with recipe booklets. Many cookbooks with slow cooker recipes are available and there are numerous recipes on the Web. A small number of cookbooks seek to make complete dishes in a slow cooker using fewer than five ingredients while others treat the slow cooker as a serious piece of culinary equipment capable of producing gourmet meals. With some experience
timings and recipe adjustments can be successfully made for many recipes not originally intended for these cookers. The long
moist nature of the cooking method allows for lower quality cuts to be used.

And even though a slow cooker takes longer to cook the food
it will actually save you time! How is this possible? Well
you can quickly load the ingredients in the morning and turn it on. That right there is the bulk of your time -not very much! And at dinner time
your home will greet you with a flavorful aroma fit for a king or queen!

Cookware is always a rather contentious subject. I have seen chefs turn up to even the simplest of cooking jobs carrying more than it would take to maintain your average oil tanker (though maybe this is not the best use for your cookware)
when all that was really needed was a knife and something to sharpen it with.
So what are the real ”cookware essentials”
the things that you really can’t do without? Well surprisingly you actually need only a very small amount of things to get you going. Probably considerably less than you have already.
All the cookware you actually need is a good knife
a means of sharpening it
a chopping board and a couple of pans. You may prefer a bit more cookware but you can cook with just that.
Don’t get me wrong
I’m as partial to a kitchen full of mixers
blenders
electrical appliances and assorted useful
and otherwise
gadgets as the next person.
But although good quality cheap cookware ( yes it is possible )like grinders and blenders give you a lot more scope there are plenty of things that you can cook without them
but a good knife
or three
is absolutely essential.
The first and most essential piece of cookware you need is a cook’s knife
that’s as large as you feel comfortable with
an 8 inch knife with a blade that curves slightly to allow a rocking motion is a good start
then a smaller knife
about 4 inches
for cutting small vegetables and a carving knife.
If you buy one about 10 inches long it can also double as a bread knife. Although there is no point buying extra knifes just to line the pockets of the large kitchen equipment manufacturers. A set can actually be quite good value and give you more for a similar amount of money. But check carefully what is in the set first.
If you cannot find a set with what you think will be useful to you
don’t buy it. Many sets come with extras like a case or wooden knife block but try to see past the free gifts. It’s much better to have a few good knives in your drawer than a fancy polished beech wood block with fifteen designer knives
fourteen of which you never use
and one that is not the right shape for your hand and gives you blisters.
I have a small
not very expensive set of French Sabatiers that are comfortable but not as posh looking as some of the more fashionable makes like the Japanese globals which I find too light which makes chopping a lot of vegetables for example much harder work.

If you learn how to use them properly then steel or grinding stone is a good way to keep your knives sharp otherwise there are a good choice of proprietary sharpeners that keep the knife at the right angle while you pull it through the sharpener. Pans also need to be good quality
nothing over the top
no need to spend a fortune. Just make sure they are of a good solid construction.
This promotes good even heat distribution and helps to prevent things burning. Stainless steel is a good option. A good wok on the other hand should be made of a thin light steel and cost very little
but always check that it has a good well-fixed wooden handle. The best place to buy this most useful of pans is (perhaps unsurprisingly) usually the local Chinese supermarket. A good chopping board is another necessity though two are better than one as this helps to prevent cross contamination if you designate one for uncooked meats/fish etc. and another for things like fruit and salads.
No matter how much you think you will always be careful and wash them between uses this is the best single way to prevent contamination between foods. Mixers can be useful if you intend doing a lot of baking. But unless you make bread on a regular basis (always a good idea)
then buying a simple
good quality hand held mixer rather than a heavy standalone version could save you a couple of hundred dollars in as well as a lot of space on your worktop.
A blender is always useful for soups and the occasional smoothie
and a grinder will give you a lot more options in your use of nuts etc. and will also provide a constant supply of fresh coffee for the more manic cook. A good way to combine the functions of all three is to buy a food processor.
A good quality machine such as a Moulinex or Robot coupe will save space and allow you to buy a much better processor than if you bought their items separately. There is an almost unending list of kitchen equipment that you could buy (if in doubt walk into your local cookery shop and ask the owner what he thinks you need!)
but make sure you get the essential good quality cookware right and it will make your cooking easier and more enjoyable.
Did you find this article useful? For more useful tips and hints
points to ponder and keep in mind
techniques
and insights pertaining to guides on cuisines
culinary styles
recipes and more
do please browse for more information at our websites.
www.infozabout.com
www.cookery.infozabout.com

A balsamic vinaigrette dressing is not some closely guarded secret made mysterious by a celebrity or gourmet chef. A good tasting vinaigrette is easy to make
and healthy for you. Oil and vinegar salad dressings or vinaigrette recipes can be made by those of us who have not attended the culinary institute.

Times have sure changed since Seven Sea’s Italian Dressing and Wishbone’s Green Goddess sat on every store shelf as salad dressing staples. Remember when we thought “Original Ranch” was a vast improvement for our salad dressing repertoire
and store bought bacon bits were a hit? Then packaged spring mixed greens became available
and pine nuts were considered healthy and… just a moment; you still buy bottled salad dressings?

Our quest for “lighter fare” and “healthy greens” in our diet
has led us down a daunting path
searching for that elusive ‘healthy salad dressing.’ Low carbs
low cholesterol
and “healthy for all that ails you
” has become a must. So what is it
that we should
(or better yet) ‘are allowed’ to put on top of our salad that’s good for you?

Today we walk down the salad dressing aisle in a gourmet food store and behold the gourmet condiments from floor to eye level. Organic spreads
sauces
and accoutrements. Wine vinegars
infused oils
and herb flavored vinaigrettes. Some endorsed by celebrities. Some seen on TV. Some made by celebrities
(yeah
right). Some made on a distant island
in some strange sounding place. (We move on a step further.) We shake our head at Modena consortium
imported Spanish
and California Napa Balsamic vinegars. A huge question mark appears over our heads as we gaze at Aceto
Traditionale
aged
and Special Blends. We mutter
“What hath God Wrought?” Inventor
Alexander Graham Bell
couldn’t have verbalized our incredulous thoughts more accurately.

A simple oil and vinegar salad dressing
why is the degree of difficulty exponential? It needn’t be. A simple vinaigrette dressing recipe can be made easily
from simple ingredients
be healthy for you
and actually taste great.

The key ingredients in a vinaigrette dressing
is a traditionale aged balsamic vinegar
and an excellent olive oil. You don’t have to spend a fortune for the balsamic either. Two very good balsamic vinegars that are very reasonably priced
are Caroliva Reserve balsamic and Masserie di Sant'Eramo balsamic. (Those other vinegars that are under $8
…don’t bother).

Your balsamic vinaigrette dressing will go great with other dishes besides a salad
too. A balsamic vinaigrette is outstanding with fresh lobster and scallops
artichokes and asparagus. A balsamic dressing also goes well with fresh sliced tomatoes or steamed vegetables and greens.

A balsamic dressing recipe can be altered to your individual taste. The normal proportions for a balsamic vinaigrette dressing are one part balsamic vinegar to three parts olive oil
with seasoning of salt
pepper and Dijon mustard. A rule of thumb is one teaspoonful of mustard for every half cup of salad dressing. The flavor of balsamic vinegar is rich and intense
and with a delicate olive oil you may want to use proportions of one part vinegar to four or five of olive oil. Other herbs and spices will enhance a balsamic vinaigrette
such as chives and sage. Even a bit of finely grated fresh ginger root will add zest to your dressing. It is all a question of how you want your finished dressing to taste.

Simple Balsamic Vinaigrette Dressing Recipe (that you can make yourself)

INGREDIENTS

3 tablespoons aged balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove
peeled and crushed through a garlic press
3/4 cup extra-virgin olive oil
Salt and freshly ground pepper
to taste

Use a blender to mix the ingredients. It will produce a thicker vinaigrette dressing. One serving will equal 2 to 3 tablespoons of dressing. One cup should easily be enough for 6 to 8 servings of mixed green salad. Refrigerate and store in a covered container. Whisk well before serving.

You may be a person who loves to cook. You absolutely love to spend time in your kitchen. As a result
you like to outfit your kitchen with the latest and with the best cookware that is available on the market. However
and with that said
if you are like most people in the 21st century
you also live your life on a budget. You simply do not have a great deal of extra money to blow and spend at will. Therefore
with the goal of outfitting your kitchen with the latest
with the best in cookware
you also want to keep your eyes on ways in which you can save money on your cookware purchases. To this end
you might want to focus your attention on the Internet and the World Wide Web
specifically on overstock merchandise sites that are springing up all over the Net.

There are many benefits that can be realized by shopping for cookware at overstock sites on the Net. First and foremost is price. In the vast majority of instances
you will be able to find up to date cookware for sale at these overstock websites for prices far less than what you will be able to find otherwise at different retail venues in either the brick and mortar world or on the World Wide Web.

One of the other
important benefits to be realize by shopping for cookware for your home at overstock sites is found in the fact that they are very convenient. A consumer such as you literally can shop for cookware twenty four hours a day and seven days a week. If you are like most people in this day and age
not only are you living on a tight budget
but you are living on a tight schedule as well. You simply do not have the time available to you to shop around
to spend a great deal of time going from store to store
looking for cookware for your home. Thus
an Internet based overstock site can be a true godsend when it comes to saving time in your search for the best cookware for your own kitchen.

As a final reminder
make certain that you only patronize those overstock sites that have established reputations for reliability. By shopping at an established site
you will make certain that you do obtain exactly the cookware products that you have bargained for while visiting one of the overstock venues on the Net.

Barbecue smokers add a delectable smokey flavor that at the same time makes food moist and tender every time. The slow cooking process of using barbecue smokers is perfect for fish
meat
vegetable or sausages. However most barbecue smokers are intended for small barbecues only.

1. Basics Of Barbecue Smokers

The construction of a barbecue smoker is basically the same as a standard barbecue grill. However with a barbecue smoker the closeable lid is designed to trap in smoke to cook the food. Barbecue smokers are either direct or in direct. The direct barbecue smoker is basically a unit with a closeable lid and aromatic wood chips are combined with the charcoal. The smoke produced by the chips and charcoal cooks the food placed with in the smoker. This gives the unique flavor to the food. In direct barbecue smokers is similar to the direct barbecue smoker with a single unit and closable lid
this is the grill unit. However the in direct barbecue smoker has another container
the smoker unit
that holds the woodchips and charcoal. The smoke passes into the grill unit and gives flavor to the barbecue.

Barbecue smokers may either be electric or gas and may use real wood or charcoal for smoking. Both types of barbecue smokers can be used for private and commercial settings. At the same time there are table top barbecue smokers that are transportable. Depending on the skill level of the user there are several types of barbecue smokers to choose from.

2. Water Barbecue Smokers for Beginners

- Ideal for beginners
- Vertical type barbecue smoker
- Has a bowl of water located between the base and cooking racks
- Generates moisture throughout the cooking process
- Relatively inexpensive
- Great way to get started in barbecue smoking
- Very hard to regulate heat

3. Electric Barbecue Smokers

Next to the water barbecue smokers are the electric type smokers. These models are more expensive compared to the water smokers thereby producing better-smoked food. One of the perks of using an electric smoker is that there is no need to light a fire.

However many traditionalist smokers would dislike this feature of the electric smoker. The electric barbecue smoker make for hassle-free cooking
allowing the cook to spend more time with the guests rather than tend the fire. It also involves less care and upkeep compared to traditional barbecue smokers.

4. The Charcoal or Log Barbecue Smoker

The charcoal or log burning barbecue smokers is the next step to the electric barbecue smokers. This type of barbecue smokers is reserved for the truly skilled smoker that appreciates the fine taste of quality-smoked food. The taste of food smoked in charcoal or log burning barbecue smokers is truly savored with every bite. Charcoal or log burning barbecue smokers are larger in size and heavier compared to water or electric barbecue smokers. These type of smokers are outfitted with handle-bars and wheels making transport reasonably easy. At the same time charcoal or log burning barbecue smokers have controls for thermal regulation and smoke generation providing more choices for cooking.

5. Maitenance Tips

Maintaining a barbecue smoker doesn't require a great deal of effort. For most brands of barbecue smokers sold in the market today
it is essential to fire up the unit and let it burn on the highest heat for about one hour. This process known as the burning-in method will kill any possible contamination that is already present in the unit even before it is used for cooking. The initial smoking process will in effect provide a protective covering for the barbecue smoker.

6. Safety Tips

When using a barbecue smoker be sure that there is sufficient ventilation in the area where the unit is located. This will prevent the fumes from choking family and friends. It will also limit the chances of a build-up of dangerous toxins brought about by excessive smoke.

I love entertaining people in my home. Nothing excites me more than opening my doors and allowing others to enter my small world. I love cooking for people and making a great and relaxing evening for them. I guess I love it so much because my mother was constantly inviting friends over for dinner parties during my childhood years. She would teach me little aspects of entertaining each time she threw a party. One of the biggest things she taught me
however
was the importance of using the right flatware for every occasion.

It might sound excessive to some people
but my mother had over sixty sets of flatware in our home growing up. It does sound like a lot
but not when you consider that my mother was hosting dinner parties at least twice a week for at least thirty years straight. She had to have a variety of flatware as she entertained all kinds of people for all kinds of reasons.

I would often get to go shopping for flatware with my mother before an extra-special party that was coming up. My father would give her permission to buy yet another set of flatware and we would head off to her favorite shops and see what we could find. She would always choose flatware according to the time of year and the theme of the dinner party she was throwing.

As I got older and began to throw my own dinner parties
I quickly realized how much I needed the right kinds of flatware for the parties I threw as well. I realized that it quickly gets boring to use the same flatware for a Christmas party and a summer picnic party. So my husband graciously began to learn that I needed new flatware quite often. If he wanted me to prepare meals for his business executive friends
then he had better let me throw great parties with great flatware.

You can find great flatware at a variety of places. The important thing is to have an idea of the kind of flatware you want before you shop. Think about the kind of party you are throwing and the guests you are having. See if you can't find the perfect flatware that meets all your needs. Of course
remember too that you will probably use this flatware multiple times
so make sure you do not get anything too trendy that will quickly go out of style.

Pots and pans make the most essential part of your cookware. There are lots of various types available for each particular cooking method or a few different methods.

Skillet/frying pan has a flat bottom with short sides that are flared or sloped
which makes it easier to toss and turn food with a spatula. The pan is usually made of a responsive to heat material such as lined copper
stainless steel with a copper or aluminum core
anodized aluminum or cast iron. Non-stick surface is also popular in such pans. They are available in different sizes and generally come with a cover.

Roasting pan is usually of a rectangular shape with low sides allowing the heat from the oven to expose the entire surface of the meat. Roasting pan is generally used with a rack to prevent the meat from sitting in its own juices and stewing instead of browning. The pans are available made of different materials including stainless steel
aluminum with non-stick surface
clay and granite.

Saucepan is a round pot with high straight sides and a flat bottom
can be used for several purposes
such as cooking soup
stewing vegetables
making sauces. There are a few styles to suit special purposes. A saucepan known as a Windsor has sides that flare out and another known as a saucier has sides that are rounded. There are also different sizes and materials of saucepans. Most of them have a snug fitting cover.

Stir-fry pan is a round
deep pan that may have straight sides with a slightly rounded base or more commonly a round base that slopes out and upward. Sizes and handle length can vary to match the cooking process. Heat is evenly distributed across the base while the sloping sides make it easier to stir and turn the ingredients.

Wok is a bowl shaped version of stir-fry pan
best for quick cooking food over high heat. It is available with rounded or flat bottom. Some varieties of woks have one long handle
some have two short handles and others have a long handle on one side and a short one on the opposite side. The materials used are carbon steel
cast iron
and metals with non-stick coating.

Stockpot is a deep
tall
straight-sided pot with two big
loop handles. It is used for simmering large amount of liquid
such as stock
soup and stews
but also works well for thick soups
chili and for boiling pasta. Sometimes comes along with pasta insert – made of stainless steel perforated insert that fits inside a stockpot and acts as a colander for draining pasta.

Grill pan is a heavy metal pan that consists of ridges spaced evenly across the bottom
that closely simulate the grilling process when cooking various meats and foods. Can be with shallow sides or with deeper sides similar to a frying pan. Many grill pans are made of cast iron and are available in different shapes and sizes.

Double boiler consists of two pans - one inside of the other. The bottom pan contains hot water and the top pan holds the ingredients that are being cooked. Generally used for making delicate sauces that have a tendency to separate if cooked on direct heat. Double boilers can be made of stainless steel
enameled steel
glass and aluminum.

Fondue pot is a type of cookware that consists of a pot with a heat source such as a portable cooking fuel or an electrical heating element placed directly below the pot that is used for a food preparation process known as fondues (“fondue” is a French term meaning “to melt”). The heat source melts or fully warms the contents (usually cheese
chocolate
wine or other ingredients) so that food can be dipped into the pot and either cooked or coated with its contents and eaten as an appetizer or part of a meal.

There are many delicious ways to prepare and serve turkey. It might be deep-fried
brined
poached
grilled...to mention just a few methods of preparation. This article
however
will focus strictly on tips and techniques for preparing perfect turkey the old-fashioned way –- oven roasted.

Basic Technique for Roasting a Turkey...

1. The safest method for thawing a frozen turkey is by allowing the turkey to thaw in the refrigerator. Be certain to plan ahead...it will take approximately 3 days for a 20 pound turkey to defrost.

2. Everyone wants to prepare enough turkey for the number of guests they serve
and generally desire to have some turkey left over. To determine the correct turkey size that will be needed
see the section below entitled 'How Much Turkey is Enough?'

3. Cooking time will differ depending on whether the turkey was purchased fresh or frozen. Calculate approximate cooking time in a 350F (175C) oven based on the following: 20 minutes per pound for a defrosted turkey
and 10 to 15 minutes per pound for fresh.

4. A turkey will cook more evenly if it is not densely stuffed. As an alternative
flavor may be added by loosely filling the cavity with aromatic vegetables and/or fruit -- carrots
celery
onions
apples
oranges
kumquats or garlic. Carefully tucking fresh herbs underneath the breast skin will also add flavor.

5. Before roasting
coat the outside of the turkey with vegetable or olive oil and season with salt and pepper.

6. For even roasting
it is best to truss the turkey
and especially so if roasting stuffed poultry. (See 'How to Truss a Turkey' below.)

7. Set the turkey on a rack in a large roasting pan to promote maximum air and heat circulation and to ensure that it cooks evenly. To yield moister
juicier white meat
place the turkey 'breast-down' on the rack. This technique will prevent the turkey breast from overcooking and becoming dry.

8. Set the roasting pan on the lowest rack of the oven to keep the turkey away from the top
which is the hottest part of the oven.

9. Once the turkey is cooking in the oven
resist the temptation to 'peek' inside by opening the oven door. Opening and closing the oven door will cause the temperature to fluctuate
which will only increase the likelihood of a dry turkey. Avoid opening the oven door until approximately 45 minutes before the turkey expected to be done.

10. After checking for doneness (see 'When is the Turkey Done?' guidelines below)
remove roasting pan from the oven
tent the turkey with foil and let it 'rest' for approximately 15 minutes before carving (see tips on 'How to Carve a Turkey' below). If additional time is needed to prepare gravy
heat up side dishes
etc.
the turkey may be allowed to sit at room temperature (covered) for up to an hour without losing too much heat.

11. Refrigerate any leftover turkey within 2 to 3 hours of preparation. Store in airtight
shallow containers to allow adequate circulation of cool air; date and label the containers. Turkey may be safely stored refrigerated for approximately 5 days and frozen for up to 4 months.

================================

How Much Turkey is Enough?

On average
to provide 2 servings of turkey for each guest (and allowing for leftovers)
the suggested weights are as follows:

10 pound turkey for 6 people
12 pound turkey for 8 people
15 pound turkey for 10 people
18 pound turkey for 12 people
21 pound turkey for 14 people
24 pound turkey for 16 people

- If you will be serving more than 16 guests (a recommended turkey size of more than 24 pounds)
buy two turkeys that equal the total suggested weights.

- If the recommended turkey size is less than 12 pounds
you may wish to buy a turkey breast to roast.

================================

How to Truss a Turkey...

To 'truss' means to secure poultry or meat into a compact shape. Trussing will ensure even roasting. The following technique is recommended when roasting poultry
especially a stuffed turkey.

1. To truss with string
take a piece of butcher's string about three times the length of the turkey. Place the turkey on its back
tail end nearest to you. Slide the string underneath so that it is cradling the turkey in the center of its back.

2. Gently pull the string up the sides...then around the wings. Pull the strings toward you
close to the breast
so that the wings are held against the body.

3. Cross the strings at the base of the breast
then wrap each string around the end of a drumstick.

4. Tie the ends of the string together
cinching it tightly so that the legs cross.

5. Finally
lift the turkey so that the tail end is up and wrap the string around the tail. Tie the string
pulling tightly so that the cavity is covered by the tail.

================================

When is the Turkey Done?

<> You will want to test your instant-read or traditional meat thermometer a few days before preparing the turkey to ensure it is properly calibrated. Place the thermometer in a pot of boiling water. It should register 212F (100C) -- water's boiling point at sea level. If the reading does not reach the desired temperature
you will want to buy a new thermometer.

<> Keep a careful eye on the thermometer during the last half hour of cooking since the internal temperature may rise rapidly toward the end.

<> Using a meat thermometer
test for doneness in the thickest
meatiest parts of the turkey:

Test the widest section of the breast near the wing joint; the temperature should be 165F (73C).

Test the legs at the top of the thigh
near the hip joint; the temperature should be 180 (82C).

If cooking a stuffed turkey
determine the internal temperature of the stuffing as well; it should be at least 165F (73C).

<> If using an instant-read thermometer
insert it deep enough to reach the heat sensor (the indentation about two-inches from the tip).

<> Also examine the juices and oils at the bottom of the pan that are released during cooking. If they have a pinkish tinge
continue roasting; if they are clear
the turkey is probably done. (Try to insert the thermometer as infrequently as possible
to prevent the juices from escaping.)

<> Another way of checking for doneness is to move the leg up and down. The looser it becomes
the closer it is to being done.

================================

How to Carve a Turkey...

To carve a turkey
it is essential that you use a sharp carving knife and a good
heavy-weight fork. The following instructions will make carving a turkey almost effortless.

1. Begin by cutting through the skin where the leg meets the breast. Pull the leg away from the body with the fork and continue to cut down
close to the body
to find the joint where the thigh meets the body. Pull the leg out further and slice right through the joint to remove the leg and thigh.

2. Place the leg skin-side down and locate the line at the joint where the thigh and the drumstick meet. Holding your knife along this line of the thigh
you can slice easily through the joint. If you hit resistance
adjust your angle and try again. Cut down through the line and separate the thigh from the drumstick. Repeat this process with the other leg.

3. Remove the wishbone (actually the collarbone) from the turkey. Removing the bone will prevent it from splintering when you carve the breast meat.

4. Next
run your knife through the skin along one side of the breastbone. Then cut down along the ribs
pulling the meat gently away from the bones in one large piece
leaving behind as little meat as possible.

5. When you reach the wing joint
cut through it and continue to remove the breast from the body. Repeat with the other side.

6. Finally
remove the wings and slice the breast meat before serving. (For even
attractive slices
cut the meat against the grain.)

================================

So
there you have it...everything you need to know about successfully roasting a turkey.

As you can see
preparing a turkey by adhering to the techniques above is not at all difficult. The small amount of effort you invest will be well rewarded when the final product reaches the serving table and your guests rave about how absolutely marvelous it is. Just remember one thing: serving a juicy
flavorful roasted turkey does not have to be reserved solely for the holiday season -- it's wonderful anytime of the year.

Copyright ฉ2005 Janice Faulk Duplantis

Turkey Gravy Secrets Revealed

To make the best tasting turkey gravy you need three things; well-seasoned fat
flour
and a good rich broth. For each cup of finished gravy you will need one tablespoon of fat
one tablespoon of flour and 1 cup of broth.

Start by making up some rich turkey broth. You can use the turkey neck
heart
gizzard or other parts usually found packed inside the turkey cavity. Add some minced onion
diced celery and 1/2 teaspoon salt in enough water to cover
simmer until vegetables are tender. Dice the turkey liver
add to the broth and simmer for about 15 minutes.

You can use the turkey bones if you like. The turkey bones yield much more broth
just add more onions and celery to the pan. You will have to carve the turkey ahead of time
which means no whole roasted turkey sitting on the dinner table waiting to be carved by the host or hostess.


Make sure you use the drippings from the roasting pan
as grandpa always said "that's the goodies"
just after you've removed the cooked turkey and roasting rack from the roasting pan. Strain poultry drippings through a sieve into a 4-cup glass measuring cup.

Add 3 tablespoons of corn oil to the bottom of the roasting pan. Stir around to get out the brown bits that have baked on. Add to your turkey drippings. "Wash" the roasting pan out with the turkey broth if it's made or add water your going to use in the broth if you haven't made it yet.

The trick is to know how many cups of broth you have and if you have enough fat. Remember you will need one tablespoon of fat
one tablespoon of flour and 1 cup of broth for each cup of finished gravy.

If you are light on broth you can add some canned chicken broth.
If you are light on fat you can add a small amount of corn oil. You can save the rest of your broth for storing and reheating the turkey.

Here are a few more tips to making great tasting gravy:

First take the measured fat and combine with the proper amount of measured flour in a medium saucepan. Make sure you have covered all the flour with fat and blended it well. Place on burner. Slowly bring
the flour and fat mixture to a simmer until it begins to smell slightly salty. It will be bubbly; the color will be a light brown.

Next remove pan from burner; whisk in all the measured liquids.

Finally return the pan to the burner
again
slowly bring this to a simmer.

Remember you already cooked the flour in the fat so all you need to do now is stir this until it thickens up to your liking. You can let it stay sort of thin or let it cook out until it is thicker than your Mashed potatoes. The choice is yours.

Traditionally
balsamic vinegar originates from Modena
Italy.

Even today
the most renown balsamic vinegar is only produced in Modena and Reggio
Italy. The first documented reference to balsamic vinegar was allegedly made in 1046.

A bottle of balsamic vinegar was a gift given by Marquess Bonifacio
Sir of the Canossa castle to the Emperor Enrico III of Franconia. It was famous as an effective disinfectant during the Middle Ages. It was also used for medicinal purposes and known as a miracle cure for variety of problems ranging from sore throats to labor pains. Giving balsamic vinegar as a gift has continued through the centuries. Even today
it is in vogue to give gourmet balsamic vinegar as a housewarming gift.

The making of balsamic vinegar has transcended centuries of family tradition and expertise. Some believe the first batch of balsamic vinegar was made by accident
a gift of circumstance. It is presumed a small quantity of cooked grapes
or ‘must
’ was forgotten and found after a long period of time. Over time
it had undergone a process of natural acetification
(a process of conversion to acetic acid or vinegar). The aged vinegar had acquired a thick consistency and a sweet and sour taste.

Today
the production process of balsamic vinegar is complex and has been perfected over years of research and scientific improvement. The ‘must’ (unfermented juice) of grapes is used. The Trebbiano variety is used for red and Spergola is for white sauvignon. This ‘must’ is cooked slowly in copper vessels over an open direct flame. It is cooked till the content is reduced to half resulting in a thick fruity syrup. ‘Mother’ of vinegar is sometimes added at this point. It is a slimy substance comprising of yeast and bacteria that forms over the vinegar surface. Alternatively
older aged balsamic vinegar is also added. This assists the acetification process.

The liquid is put into wooden barrels for aging. The varieties of wood permitted to be used in casks are chestnut
oak
cherry
mulberry
ash
juniper and acacia. The barrels are changed periodically so that the vinegar imbibes the flavors of the different woods into its own. In Italy
balsamic vinegar is aged for a minimum period of 12 years
to acquire the label of ‘balsamic vinegar’. When choosing a balsamic vinegar to give as a gourmet gift
it is important to know the quality of the vinegar. A 12 year aged vinegar is labeled as ‘Traditional’ and those that have been aged for over 25 years are called Extra Vecchio. The quality is decided by a consortium governing body similar to those that label French and Italian wines. The balsamic vinegars that are available off-the-shelf without labels have usually been aged between 6 months and 1 year in stainless steel tanks. They may also have been aged in wooden casks for a period of 2 to 12 years. Numerous vinegars on the market that are not labeled ‘Traditionale” are mixtures of vinegar
syrup and other additives and are not true balsamic according to Italian requirements. Many of these type vinegars appear in nominal gift baskets.

Balsamic vinaigrette recipes have become extremely popular. Given below is a recipe for a simple balsamic vinaigrette dressing to liven up your salads.

Simple Balsamic Vinaigrette Dressing

Preparation time : 15 minutes Servings : 10

Ingredients:

2 cups extra virgin olive oil
2 cloves of fresh Garlic
crushed
ผ cup aged balsamic vinegar
ฝ cup white wine vinegar
ผ cup chopped fresh thyme leaves
ผ cup chopped fresh basil
ผ cup fresh chives
finely chopped
ผ cup fresh tarragon
chopped
ผ cup fresh oregano
chopped

Method:

Combine the olive oil and both types of vinegar in a wide bowl and mix well. Peel and crush garlic cloves
spoon into mixture. Add the remaining ingredients and blend or whisk well. You can use a food processor to blend. Put aside in refrigerator
and let sit overnight for six hours. Serve as a vinaigrette dressing over spring salad greens or fresh sliced tomatoes.

Olive oil and aged balsamic vinegar are becoming popular gifts for occasions such as birthdays and housewarming presents. An elegant gourmet gift set can be found at a reasonable price of outstanding quality. It is an ideal gift idea for all who appreciate quality and the finer things in life.

When it is time to bake cookies
we usually think that it is complicated
that it takes a lot of time. In one word : that it is not worthwhile ! We will show you hereunder that it is simply not true. Baking cookies is easy
fast and
most important
fun. Come and join all our readers who decided to give it a try and now
just cannot stop trying to find new recipes
new ways of preparing delicious cookies for all occasions.

It is Christmas time and you decide to bake some cookies. You never did it and you think that it might be complicated. It certainly takes long to prepare and you will need a lot of ingredients. Which ones ? Where to find the exact quantities ? How will it come out ? Will the children like them? We also asked those exact questions....and some more ! We found answers and we bring them to you for a fast and easy review.

Contrary to what we usually think
it is not at all difficult to bake cookies. We find great recipes with the exact ingredients and quantities. We just have to follow them step by step. The result will be delicious cookies that will please the children...and their parents !

We can even find non-bake recipes. That is really easy and fast to prepare! You could organize the preparation of those cookies with the children. They love to give a hand and to taste those great cookies afterwards.

We can prepare cookies with almost any ingredient. Just name it : Chocolate comes first to mind but we can also prepare cookies with granola
with pumkin
etc. You will discover recipes that were used a lot by our grandmothers and you will retrieve the smells of your childhood.

Imagine taking out the hot cookies that you prepared from the oven. Your kitchen
and maybe your house
smells like it used to when you mother or your grandmother prepared cookies. Imagine how the whole family will enjoy eating those great cookies that you prepared.

It is much easier to prepare cookies
baking them or even non-baking them
than it is usually thought. I put a lot of recipes and information on one site for you to review. On this site
recipes are added daily ! Information about baking and even cooking is given several times a day.

One of the most reliable of the kitchen appliances is the toaster oven. With a toaster oven you can prepare anything from a piece of toast to a full meal.

A toaster oven works on the same principle as a standard toaster except that the heating elements are horizontal and the appliance has a glass door. Toaster ovens are considered dual purpose appliances because they can perform the functions of a toaster as well as an oven.

A toaster oven is a popular choice for many people. For busy singles that tend to eat out more than in
a toaster oven is a wonderful addition to their kitchen. It’s compact enough to fit into any size space and it can be used to cook a fast and easy dinner for one.

Many parents also give their children a toaster oven to use in their college dormitory. It’s perfect for preparing small meals and with the addition of a hot plate the parent feels confident that their child will eat healthy at least part of the time.

If you’re looking to purchase a toaster oven you can find them at almost every major retailer. The prices vary depending on the size and the features you want.

The very basic toaster oven available has several heat settings that you can use depending on what you are cooking. Even the standard model of toaster oven comes with a broiling tray. They generally also have a heat indicator light so you can judge when the oven has pre-heated to the desired temperature.

The smallest toaster oven will claim a capacity of four slices. This is referring to the fact that four regular pieces of bread will fit within the oven. The sizes graduate from there. For a family it’s wise to consider purchasing a larger toaster oven. Some of the larger toaster ovens can even accommodate a twelve inch pizza.

A recent feature that you can now find on a toaster oven is a digital control panel. For many years you could only purchase a toaster oven that had a manual control. This meant that you’d have to adjust the temperature dial repeatedly to find the exact right heat setting for your particular item.

With the advent of the digital control a toaster oven can now do many additional tasks. They don’t just bake or toast
but a toaster oven can also defrost and brown items. In addition they still make great compact broilers. It’s much more energy efficient to use a toaster oven broiler in comparison to heating the broiler of your standard oven.

The same can be said for cooking other items. If you are planning on baking something small it’s advisable to use the toaster oven. When you turn on your traditional oven you are paying to heat the entire oven compartment. In many cases this is a very large space. It’s preferable to heat the smaller toaster oven. It’s also quicker. The toaster oven will heat at a much faster pace than the traditional oven does.

A toaster oven is a convenient and economical way to cook. They also make wonderful wedding
birthday and holiday gifts.

The allure of exotic spices launched Columbus on his journey of discovery. Today
home chefs can explore new taste sensations by using spices and other flavorful ingredients to add a new world of flavor to fresh fish and seafood.

"There's nothing like the fresh flavors of herbs and spices for cutting unhealthy calories without sacrificing taste
said Red Lobster Executive Chef Michael LaDuke, who offers the following simple tips for enhancing the natural flavor of fresh fish and seafood:

World of Flavors: An easy recipe that turns fresh fish into an exotic dish is topping tilapia with a mixture of soy sauce, lime juice, orange juice, fresh ginger, garlic and cilantro. To produce a richer flavor, make the soy sauce mixture at least 24 hours in advance and refrigerate the sauce overnight. Serve the sauce at room temperature or slightly warmed. With its sweet, mild taste and firm, flaky texture, tilapia will soak up the flavors and take on a deliciously Asian flair.

If you prefer a delicately flavorful fish such as halibut, complement its medium-to-firm texture with bold spice blends such as curry or chili.

Healthy Oils: The key to making flavorful oils for a simply elegant and heart-healthy meal is to add herbs and spices, such as basil, garlic, salt and pepper, to olive oil over a low heat on the stove, similar to making tea. This allows you to adjust the intensity of the flavor. After heating the olive oil, strain the mixture and remove the herbs and spices. For a special touch, place the olive oil on your table surrounded by sprigs of the fresh herbs and spices.

Be adventurous! Add a variety of flavorful herbs and spices to your oil mixture, such as exotic peppers, chives, dill, lemongrass or mint. If you serve olive oil over salmon, you'll also enjoy the heart-health benefits of essential omega-3 fatty acids found in this delicious fish.

Cooking With Wine: Wine is not only good for drinking, it's also great for cooking. Pour white wine, such as a Sauvignon Blanc, over a firm white fish like mahi-mahi and season it with chili powder to intensify the flavor. Mahi-mahi is light enough to bring out the crisp citrus taste of this popular wine. But remember, your sauce will be only as good as the wine you choose, so always cook with a wine you enjoy drinking.

Adding Some Zest: Add the tangy flavor of citrus by generously squeezing lemon, lime, orange or grapefruit juices over your favorite fish or seafood and garnishing with freshly grated zest. When using fruit zests as a garnish, it is best to slightly poach them beforehand in sugar water, as raw zests can taste bitter.

For quick, tasty meals, make a citrus butter ahead of time by combining melted butter and citrus juices, cooling the mixture and storing it in the refrigerator until ready to use. Citrus juices mixed with melted butter also make great dipping sauces for succulent lobster and shrimp.

Studies show eating fish rich in omega-3 fatty acids, including mackerel, lake trout, herring, sardines, albacore tuna and salmon, at least twice a week is good for the heart. Using an array of herbs and spices offers endless opportunities to bring out the best in all varieties of fresh fish and seafood.

Red Lobster serves guests fresh fish entrees with bold flavors, savory seafood dishes that include shrimp, crab and scallops, as well as the company's signature, live Maine lobster.

There is nothing like homemade bread. Whether banana
pumpkin
white or whole wheat
the smell of a fresh
hot loaf can't be beat.

There are many reasons why you would want to make your own bread. If you have good pumpkin bread recipes or banana bread recipes
you can make a nice dessert or have a quick snack for the kids on hand at all times.
Baking your own white or wheat bread can help you save money on your grocery bill. Eating whole wheat bread will keep you healthier and may even help you lose weight.

You may want to consider supplying your family with homemade wheat bread all the time. The health benefits are many
especially if you are going to use fresh ground wheat. Eating a slice of bread made with fresh ground wheat is like taking a shot of vitamins.

What Is Wheat And Why Would You Want To Use It?

Wheat is the world’s most important grain crop and ranks first among the grains for its nutritional value. When used in its entirety
wheat is an excellent source of fiber and many critical B-vitamins.WheatB-vitamins. Wheat germ is one of the richest sources of vitamin E if used when freshly milled
before oxidation takes place.

The richest source of Vitamin E is found in the germ of the wheat kernel. Milled wheat loses its Vitamin E very quickly due to oxidization. This is the reason why the bread we buy really has nothing of value for us. It has been stripped of the vitamins provided in the wheat. Within about 72 hours of milling
90
of over 30 nutrients are gone.

Families usually enjoy better health once they start baking bread with fresh ground wheat including significant improvements in sinus conditions
runny noses and colds. There have also been reports of reduced cholesterol counts
warts disappearing
acne clearing and a host of other wonderful benefits. Of course there are the obvious benefits of adding more fiber to your diet
but remember to drink a lot of water when you increase fiber.

Who doesn’t love low carb cheesecake? The Low carb cheesecake is now one of the recommended products for low carb dieting which will greatly contribute a big part for the quick and successful results with the diet.

There is no doubt that due to the increased number of people who love low carb cheesecakes for their low carb diet
many food companies are now offering so many flavors and varieties of low carb cheesecake. However
the low carb cheesecake is not only found from those companies
for the fact that even yourself can make a perfect low carb cheesecake. How? It is not a problem though. So if you want to know on how to make a perfect one? Find out here.

Yes! You can make a perfect one through these considerations. The first important thing to consider is to bring all the necessary ingredients to room temperature before mixing. This process typically takes for about thirty minutes. After that
you try to soften the cream cheese in the microwave and this will take for 15 seconds. It is also important for this step for a perfect low carb cheesecake that you add 15 seconds for every additional bar of cheese.

The filling for the low carb cheesecake must be blended only until it is combined. Over mixing will give a bad result. In removing the low carb cheesecake
you should butter the sides or use a metal spatula around the edges immediately after removing the low carb cheese cake from the oven. Then put a spring form pan on a thin pan
just like the pizza pan
or you can coat the bottom and up one inch around the sides with aluminum foil. This method is given to avoid leaks in the oven.

After that
you should place a thin pan of water in rack below the low carb cheesecake to keep the oven moist
then don’t open the door while baking. It is also interesting to know that a perfectly baked low carb cheesecake will be puffed around the edges. Then cool slowly on a wire rack that is away from any drafts. It is also recommended that the low carb cheesecake be stored in the refrigerator being loosely covered for up to four days. It is also interesting to learn that the low carb cheesecakes taste best when brought to room temperature. And surprisingly
this food can be kept for up to two months in the freezer.

So are you ready to prepare now? If so
then great!

If there is one thing kids love more than eating pizza
it's being able to make it themselves using all their favorite toppings. Creating a "make it yourself" pizza party is a great way to customize the meal while involving friends and family in a fun activity. Best of all
this crust recipe
which uses a surprise ingredient
is simple enough to make at home without making a mess of the kitchen.

The secret to this simple crust is the addition of potatoes. Idahoan brand flavored Mashed Potatoes were recently named the best-tasting instant mashed potato compared to major national competitors by the American Culinary ChefsBest.™ Incorporating these convenient
100
percent authentic Idaho potatoes in the crust adds moisture and rich flavor to this homemade version of one of America's favorite foods.

The following recipe for Fresh Tomato and Zucchini Pizza uses fresh summer produce; however
when making pizza at home
each person can substitute his or her favorite toppings. With this versatile recipe
you can enjoy a delicious homemade meal that enables everyone to eat the pizza that they love.

Fresh Tomato

And Zucchini Pizza

Crust:

1/2 cup dry Idahoan Roasted Garlic flavored Mashed Potatoes

1 cup boiling water

1 cup all-purpose flour

3 tablespoons olive oil

1 teaspoon salt

Topping:

3 plum tomatoes
thinly sliced and patted dry

1 small zucchini
thinly sliced

1 tablespoon olive oil

Salt and ground pepper to taste

4 ounces shredded mozzarella cheese

2 tablespoons fresh shredded basil or 1 teaspoon dried basil

Combine dry Idahoan Roasted Garlic flavored Mashed Potatoes with boiling water in a bowl
using a fork to moisten all potatoes. Let stand for one minute. Add flour
olive oil and salt to potato mixture. With hands
knead mixture until dough forms a ball. Let rest 5 minutes.

Preheat oven to 400บ F. Press dough into 12-inch by 8-inch baking pan. Arrange zucchini slices and tomato slices over the dough
leaving a 1/2-inch border. Drizzle with olive oil and sprinkle with salt and pepper.

Bake about 15 minutes. Top with mozzarella; bake 5 minutes longer or until cheese melts. Sprinkle with basil.

Yield: 4 main-dish servings or 6 appetizer servings

Henry Ford said
“Whether you think you can
or you can't
you are usually right.” If you really want to improve yourself
know that you can. You will not be dieting
you will be changing ingredients and you will give in to some changes without turning your nose up before trying. It took a long time to put that weight on
it will come off
but not in 6 weeks like the skinny models on your TV screen. Have patience! Don’t have the mindset of a dieter. Remember
you are not starving. You are eating delicious
tasty food.

My husband was 241 lbs. and had a triple bypass six years ago. Today he weighs 178 lbs. and his cholesterol is 108. I never lied to him about his food; I just neglected to mention that I did things like replacing the ground beef in his chili with veggie protein crumbles (from the frozen food case) and the shredded cheddar was veggie cheese from the supermarket produce department. Believe it or not the shredded veggie cheddar tastes and melts so much better than the regular no-fat cheddar. He loves it! I finally had to tell him why he was losing so much weight. He was beginning to think there was something terribly wrong with him.

I bought a cook book with lots of creamy comfort foods that he always craved. None had the heavy cream
butter and cheese that comfort food usually has. I learned how to substitute fat-free half & half or evaporated skim milk for cream. I used margarine with no trans-fat and after a while
I didn’t need a special cookbook. It was easy to convert any recipe to low fat
low calorie
low anything.

Here’s a good example of a recipe conversion: Original recipe was made with veal not chicken. I used healthy olive oil and margarine
reduced both to 1 ฝ teaspoons. The half-and-half was replaced with the fat free kind.

Chicken in a Creamy Mustard Sauce:

2 chicken breasts (boned & skinned)
1 ฝ tablespoon flour
ผ teaspoon each salt & pepper
1 ฝ teaspoons each olive oil & margarine
ฝ cup each diced onion & sliced mushrooms
ผ cup fat-free half-and-half or evaporated skim milk
1 tablespoon each Dijon & fresh parsley
1 ฝ teaspoons lemon juice

Dredge chicken in flour
salt
& pepper. In a non-stick skillet heat oil over medium heat
add chicken and cook
turning once
until browned on both sides and cooked throughout (about 2 minutes per side). Remove chicken.

In same skillet heat margarine until bubbly; add onions & mushrooms. Saut้ until lightly browned. Reduce heat
add half-and-half
mustard
parsley and lemon. Stir constantly until sauce comes to a boil and thickens. Serve over the chicken.

Learn this method of good eating; forget the fad diets and the pills. Stop killing your husband and the kids with what you think is kindness cooking. Serve more vegetables and salad. Get healthy and then look in the mirror and be proud of your accomplishment!