Cooking Tips 101

Choosing Safe Plastic Cooking Vessels

Cooking Tips — Thu, 09 Feb 2012 09:31:57 +0000

There are growing concerns regarding the safety of plastics in our kitchen’s food storage containers and cooking vessels? BPA is one of the chief concerns? I am solidly interested in eating healthy I feel this issue is worth looking into. Are manufacturers producing unsafe kitchen products? Products that are part of our food preparation process may very well be affecting our overall health.
BPA (Bisphenol A) is a real issue and it’s a key building block for polycarbonate plastics. These are the hard plastics used to manufacturer plastics commonly used to construct water bottles, kitchen utensils, travel mugs and food storage containers. In 2008 reports suggested that BPA was hazardous to our health causing manufacturers to begin to removing it from their products. Studies found that BPA could cause numerous health issues including neural, prostate, mammary gland, early puberty in young girls, birth defects, cancer and more… Canada has already classified BPA as inherently toxic.
So what’s a Foodie to do? Well we may not be able to eliminate our exposure entirely but what I have done is purchase more fresh foods, products in glass containers, fresh or frozen vegetables and we filter your water. When preparing foods in the kitchen, we store our foods in only glass or stainless steel vessels. We have gone back to wood, metal and glass cook’s tools. If I am using nonstick cookware I never allow it to heat up over 500 degrees. Heat seems to enhance the BPA issue so we keep plastics and plastic wraps out of the microwave and use paper towels instead. Finally, there are a lot of “BPA Free” plastics on the market but unfortunately I am just not a believer and besides, isn’t there already enough plastic floating around in our oceans.

Tips for Baking a Whole Chicken

Cooking Tips — Sun, 05 Feb 2012 20:55:57 +0000

Cooking an entire chicken is a great way to keep it moist and to have a crispy skin. A few simple tips will make this an easy accomplishment.

Take a whole chicken and remove the packets within that generally have a neck, liver and some giblets. Then remove the guts and the excess fat from the opening. Wash it out and then dry the chicken fully with paper towels.

The secret to a crisp skin is to separate it from the meat. Take your hands, reach underneath the skin, and carefully get the skin to come away from the meat. You can also just pull on the skin from the outside to get it to divide.

You can leave the skin as is or you can stuff things like fresh herbs and garlic or butter under the skin. Thyme, rosemary, parsley, and sage are good choices. A lemon inside the cavity will give it a nice aroma.

Some people like to put a rub on their chicken. Easy rubs would include onion powder, garlic powder, salt and pepper, cayenne pepper, cumin, coriander, etc. Lightly brush some oil on your chicken first and then sprinkle the rub all over the chicken.

Place the chicken on a roasting rack in the oven or on an outdoor grill set up for indirect cooking. Indirect cooking on a charcoal grill would put the charcoal on opposite ends of the grill with the chicken in the centre away from the coals and a drip pan underneath. On a gas grill, turn the burners on both ends but not the one that will be underneath the chicken in the centre.

I mostly like a crispy skin so I cook my chickens on a high heat from 450 deg and higher.

I cook the chicken for a half hour with the breast side up for 30 minutes and then turn it over on the other side to finish. By finishing the chicken with the breast side down, it lets the juices drain down to the breast.

After 45 minutes, place a thermometer in the breast of the chicken and check to see if it is done.

Take the chicken out when the breast reads 150 degrees in the thermometer. I then let it rest for 10 minutes more or less. When this happens, the temperature will go up to 160 in the breast and it will be completed perfectly.

If you over cook your chicken it will become too dry which is all too frequent with many cooks. Remember you can always repair an undercooked item but if you cannot if it is overdone.

Use these simple tips for cooking an entire chicken and you will love the tender and moist meat and crispy skin.

Garlic Peeling Tip

Cooking Tips — Wed, 01 Feb 2012 23:38:47 +0000

The skin of garlic can be easily removed using a sharp knife, but it is much easier if you hit the cloves first with the flat side of a knife. The garlic odor from your fingers can easily be removed with cold (not hot!) running water.

The Cuban Sandwich

Cooking Tips — Fri, 27 Jan 2012 07:48:17 +0000

The origins of the Cuban sandwich are not really known… many think it originated in Cuba or quite possibly somewhere in south Florida where there is a significant Cuban population.

The traditional Cuban has thinly sliced roast pork and baked ham, Swiss cheese, thinly sliced dill pickles and mustard between two sliced of Cuban bread… the outer sides of the bread slathered in butter and grilled to perfection… the tastes mingle so well… now you can make it with other types of bread (it was fabulous on a bagel)… but it is best on Cuban bread.

The sandwich does not have to be grilled… but I highly recommend it… the buttery outside and the melted Swiss cheese really make it outstanding.

Of course I just had to get a Panini maker …. It’s been on my list of things I want ever since I started making Paninis … they are infinitely easier to make with a Panini maker than trying to just grill and flip the sandwiches….and what better sandwich to break in the new Panini maker but the beloved Cuban.

A word about Cuban bread… I had never had it before coming to south Georgia… and now I’m hopelessly addicted to this bread. I will have to get a recipe for it and make it in the not too distant future… our local supermarket, Publix, has it in their bakery and I swear Warren and I could sit and eat it for supper alone… crusty thin layer on the outside, soft on the inside… it’s just so good! BUT… buyers beware… it does go stale quickly… so buy it and enjoy it!

TIP

Slice the bread on an angle to get more surface area.

Serve these fantastic sandwiches with some steak fries and you have yourself a great little supper!

I hope you try this wonderful sandwich!

Recipe: The Cuban Sandwich

All you need:

Thinly sliced roast pork
Thinly sliced baked ham
Sliced Swiss cheese
Golden mustard
Thinly sliced dill pickles
Butter
Slices of Cuban bread

All you need to do:

Butter one side of the bread slices.

Turn them over and put mustard on the other side.

Lay a slice of Swiss cheese on one slice of bread.

Then lay pickle slices, then roast pork and ham on it.

Lay another slice of Swiss cheese on top.

Put the other slice on top (mustard side down).

Grill until the cheese is melted and the bread is a golden brown.

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Meatball Pirogue

Cooking Tips — Sat, 21 Jan 2012 05:54:34 +0000

A Pirogue is a flat-bottomed boat made from a hollowed tree trunk. In this case, we will be using a loaf of bread as the tree trunk. This is a great dish when you are hosting or making food to bring to a large party.

Ingredients:
4 Loaves of Italian Bread

3 lbs lean ground beef

2 eggs, slightly beaten

2 tablespoons minced onion

3 teaspoons salt

1 teaspoon paprika

½ cup lowfat milk

2 tablespoons of vegetable oil

2 tablespoons all-purpose flour

1 bottle (12oz.) chili sauce

1 cup water

1 tablespoon light brown sugar

1 teaspoon dry mustard

Butter or margarine

Directions:

Cut a ½-inch-thick slice from the top of each loaf of bread. Cut out the inside leaving a ½-inch-thick boat-shaped shell. Crumble enough of the insides to measure 2½ cups. Cover the loaves to keep them from drying out.
Combine the ground beef, the 2½ cups of bread crumbs, eggs, onion, salt, paprika, and milk in a large bowl’ mix lightly until well-blended. Shape into tiny balls, using 1 tbsp (there should be about 110 meatballs).
Brown meatballs in manageable batches in vegetable oil in a large frying pan; remove them with a slotted spoon to a large bowl.
Stir flour into drippings in a frying pan; cook stirring constantly, just until simmering. Stir in chili sauce and water; continue cooking and stirring, scraping cooked-on juices from bottom and side of pan, until sauce thickens and boils 1 minute. Stir in brown sugar and mustard.
Place the meatballs in sauce; cover. Simmer 30 minutes.
Spread hollows of bread loaves with butter or margarine; heat in slow oven (325 degrees) for 10 minutes.
Scoop about 2 cups of meatballs and sauce into each. Cut into quarters to eat with a knife and fork.

Bodum Chambord French Press Coffee Maker

Cooking Tips — Wed, 18 Jan 2012 23:06:10 +0000

Description

When Bodum took over a small clarinet factory in Normandy in 1982, it was not because of the fine orchestra clarinets they were producing but because of a relatively unknown coffee maker called the Chambord which they produced as well. The reason the French press coffee maker has become one of the most popular coffeemakers in the world is pure and simple, taste. The materials (glass and stainless steel) are completely taste-free so nothing comes between your ground coffee beans. This is exactly the reason why coffee tasters use this method to determine the quality of coffee beans. No paper filter not only means no waste, but that the coffee bean’s essential oils go directly to your cup, delivering the flavor that is lost on paper filters. Simplicity works best and is the reason why the Chambord’s design has not changed a bit from its original drawing. Make taste, not waste.

Features

Accepted as one of the best ways to brew coffee.
Dishwasher-safe
Heat-resistant borosilicate glass beaker
Durable stainless-steel frame
Ships in Certified Frustration-Free Packaging

Finding the Right Coffee

Cooking Tips — Fri, 06 Jan 2012 21:45:10 +0000

There are so many types of coffee available and depending on the sort of taste you require, finding the right coffee can sometimes be difficult. As well as the type of coffee bean used there are a number of other factors that affect how coffee tastes, such as where the coffee is grown and how it is dried and processed, including its roasting.

If you buy coffee that is single origin, it means that the coffee has come from one geographical region. This may be one farm or specific beans from one country such as Brazil which is the world`s biggest coffee producer. Blends are those that may include a number of different types of beans to produce a specific flavour.

When green coffee beans are roasted, the colour that they are roasted to affects their flavour. When selecting beans the rule of thumb is to remember that the lighter the colour (or the roast) the `weaker` the coffee will tend to be. Roasts vary from light to espresso with medium roast tending to offer all of the flavour potential of the coffee. Dark roasts are also popular.

There are actually more than six thousand types of coffee bean around the world, but only around twenty five of these are considered major varieties. From these twenty five, Arabica, Robusta and Kona are the main three of commercial interest.

Arabica will usually be aromatic, smooth and is considered to be the best quality coffee. It has many flavours available and a popular type of Arabica coffee is Columbian, which tends to be rich and heavy bodied with a strong aroma. Another popular variety of Arabica is Kenyan. This is also strong and has a bold and balanced flavour. If you like Kenyan because of its complex flavours then do try Ethiopian or Sumatran. Jamaican Blue Mountain is very similar, but as the most expensive coffee in the world you may wish to try a Blue Mountain blend.

The Caneohira or Robusta accounts for around 40% of the world`s coffee production and the bean itself takes less time to grow and has around twice the caffeine content of Arabica. Because the flavour of Robusta varies little it is easy to blend with other coffees and it is usually the Robusta that gives the `kick` in coffee as well as helping produce the `crema` on espressos.

Kona tends to be more expensive that Arabica and Robusta but is still desirable because of its strong aroma.

Do spend time trying different coffees as this will help you to find what type of beans and roast you prefer and whichever coffee ticks the flavour boxes for you, then bean to cup coffee machines will ensure that this flavour always moves from the bean to the cup.

Do Low Carb Diets Really Work?

Cooking Tips — Wed, 21 Dec 2011 22:35:39 +0000

Low carbs weight loss program is most widely used amongst nutritionists and those who want to lose weight naturally, since this program permits to take protein-rich meals. Diets with low carbohydrates, might be referred to as protein diet, helps you to boost your overall health and losing weight naturally. The diet program has been effective for women and men of various age ranges. Nevertheless, it will require some challenges too, which should always keep in mind before choosing to follow this diet plan.

Low carbohydrate diet plan such as the atkins diet restrict carbohydrate to some extent where the human body gets ketogenic (a high-fat, low-carbohydrate diet plan that features standard quantities of proteins). Other low-carb diet programs such as the Zone and Life Without Bread are much less restricted. Some, like Sugar Busters announce just to get rid of sugars and foods that elevate blood glucose levels extremely. A minimal carb diet usually is made of low carbohydrate food. A low carbohydrate weight loss program is a high fat diet. The Anabolic Weight loss program is a low carbo diet plan that switches with intervals of high carbohydrate consuming.

The low carbohydrate diet enhanced a number of risks for heart disease. In accordance to a new research, Atkins diet-low carbohydrate diet can raise the risks of colon cancer. Low carbohydrate eating habits are the way of living for Atkins dieters. The perfect kind of diet program for getting rid of stomach fat may be a low carbohydrate diet plan. Don’t have a low carbohydrate diet for reasons like losing weight.

In the mean time, there’s no doubt that a high protein, low carbohydrate diet plan may cause weight-loss. The effects report that a short-term, reduced carbohydrate diet produces fat reduction with improvements in the blood fat profile. The low carbohydrate diet plan finds increased popularity amongst adults because of its promises of rapid weight loss. Regardless of arguments from the experts, reduced carb diet plan has proven its usefulness with regards to losing that excess weight. Remember that a low carbohydrate diet , treats really should include healthy and balanced fat, proteins, and fibers.

Foods which contain white flour and sugar usually are not part of a low carbohydrate diet . When using a low carbohydrate diet it is very important to balance meals and snacks with carbohydrate-rich and protein-rich food with each other. However, a low carbohydrate diet advises reducing the total consumption of carbohydrate food rather than getting rid of them from the diet entirely. The key role of carbohydrates inside of a low carbohydrate diet program is to provide energy for your body.

Image: rakratchada torsap / FreeDigitalPhotos.net

Corkcicle

Cooking Tips — Fri, 16 Dec 2011 21:56:58 +0000

Corkcicle is an easy way to chill wine without having to tote an ice bucket. Simply open your pre-chilled wine bottle pour out just a sip’s worth to avoid overflow and insert the pre-frozen Corkcicle. Remove the Corkcicle from the bottle prior to pouring. Hand wash and re-freeze for next use. Use Again And Again The beauty of Corkcicle lies in its easy-to-use design and simple care instructions. 1. Prep – Unbox Corkcicle & remove protective wrap. Place in freezer (for at least two hours) Pour first taste from bottle to make room for Corkcicle. 2. Use – Insert into chilled bottle. Enjoy entire bottle at perfect temperature. When removing simply tap Corkcicle on inside top of bottle to avoid dripping. 3. Clean – Wash and rinse in sink. 4. Re-Use – After cleaning return Corkcicle to freezer. Re-use over and over again. Corkcicle keeps your chilled whites at perfect drinking temperatures. It keeps your lighter chilled reds at perfect drinking temperatures. And it even brings those heavier room temperature reds down to more suitable drinking temperatures. Corkcicle really does make it easy to experience any wine at the perfect temperature every time. Visit our blog for more information about proper wine service temperature

Features

Hassle-free, No need for ice buckets. which frequently make wine much too cold
Corkcicle helps maintain optimal drinking tempertures for white and red wines.
Reusable and dishwasher safe
Non-toxic and BPA-free

Anyone Learning How To Cook Should Know These Tips

Cooking Tips — Fri, 09 Dec 2011 08:15:42 +0000

So you have decided you want to start cooking real food? Maybe you have already started to learn? Either way then well done, having the ability to turn a bunch of raw ingredients into a tasty and nutritious meal for people is a skill that you can use daily no matter where you are in the world, and makes you a fantastic host for dinner parties! Cooking is an art, but it doesn’t have to be complicated, you don’t have to train yourself up to work in a 5 star hotel if all you want to do is cook nice meals for you and your partner.

Below are three tips to help out any budding chef:

Try to experiment with food – Some people follow the recipe exactly how it is written down, which can work well and make a really nice meal, but by experimenting then you can improve a dish and put your own mark on it. It is risky as it may go wrong occasionally, but as you gain experience that will happen less and less and you will end up with a unique and especially tasty meal when it goes right. The kind of meal that will wow your guests and have them talking about your skills all night.

The best chefs always experiment all the time, they do more than just alter recipes though, they try mixing all sorts of things together to see if the tastes and textures work, pea soup and meatballs, bananas and chili, nothing is off limits as you never know in cooking what will work together and what won’t! You can even try experimenting with new equipment like buying an indoor turkey fryer to stop the meat getting dry in the oven.

Whoever eats the food is correct – One of the toughest things you will have to cope with is people wanting their food different to the way you have cooked it, like if you made a fancy meat dish with succulent medium-rare meat and they want it well done, how do you cope with that?

A lot of people would get frustrated and either insist the person eats it the way it has been cooked, or try to convince them to eat it by saying why it is better that way. However you are not the person eating it, and if they hate the idea of eating anything with blood in it, or they don’t like the taste of scallops etc, then it is up to you as the cook to deal with that and give them a meal they will enjoy, even if you think it ruins it.

Always do as much preparation as possible. Cooking can take a long time, and when you are in the kitchen cooking then you are not spending time with your family or guests. So it is important you do as much preparation as you can beforehand because that is one of the most time consuming things, cut up vegetables, prepare sauces, preparation which can be done earlier in the day should be done beforehand.

In case you are looking for more information about quick and easy recipes, make sure to visit the page that was mentioned right in this paragraph.