Italian Cooking For Beginners

If you have decided to try your hand at authentic Italian cooking, you need to keep certain characteristics of Italian cuisine in mind. Carefully following the whole Italian routine will help you appreciate their food. Not only the dish but the ingredients, the method of preparation, the accompaniments as well as the meal structure, all contribute towards a well rounded Italian gastronomic experience.
Authentic Italian cooking is more than just pizza and spaghetti!

The Italian meal structure

If you have labored over authentic Italian meals, they should be consumed in correct style to appreciate all its flavors. A typical Italian meal consists of the following:
The meal begins with an antipasto which consists of cold cuts of meat and sea food, various types of cheese and bread. Italian cooking is incomplete without some variety of bread.
Next is the first course, known as Il Primo. It mostly consists of soups and pasta. Combine the two carefully so that each flavor of your Italian cooking can be appreciated to the fullest. So, serve a light soup if you are going for thick pasta with a heavy sauce.

This is followed by the main course called Il Secondo. It is based on meat or seafood. Chicken, beef and pork are typically used in most Italian cooking. Veal cutlets are common. The meat can be prepared in different ways. It can be braised or breaded and fried or sautéed. Often it is cooked in sauces in which garlic and tomatoes are used liberally.
The Italian cook does not ignore her vegetables. The meat dishes are accompanied by many side dishes called Il Coutorno cooked from vegetables like artichokes, eggplants, asparagus, spinach, peppers etc.
The desserts or Il Dolce constitute the final course. Round off your menu with the gelato, canola, tiramisu or the sorbetti for the ultimate experience in authentic Italian cuisine.

The difference with Italian and French Cooking

People often confuse Italian with its French cooking counterpart. Here are some key differences:
Italian menus are almost exclusively based on different varieties of olive oil while the French uses butter as the cooking medium. Therefore, French food tends to be heavier than authentic Italian food.

However, there is a dominance of appetizers which are fried in Italian recipes. The French prefer to sauté and bake.
French dishes rely heavily on stews, which are not common in Italy. The latter on the other hand lays great emphasis on the use of correct form of pasta.
Italian cooking is easy and relatively simple. Only four to five ingredients are used with the emphasis on fresh produce. These are cooked lightly to bring out their innate flavor rather than smother them with heavy sauces. The French cuisine is much more elaborate, requiring far more preparation.

The regional variations

Another notable characteristic of Italian cooking is wide regional variations. Certain things like the preference for breads, pasta and coffee are popular in all regions. The cuisine of North Italy reflects its rich dairy resources. The islands and coastal regions have experimented with seafood. The Central provinces have utilized olives to create a different touch while Southern Italy have developed vibrant dishes including pizza which have found favor all over the world.
So, the world of Italian cooking is full of diversity and is the perfect arena to give free reign to your culinary genius.

Stewart Alves is semi-retired and spends his increased leisure time researching old time cooking recipes, healthy eating options and re-publishing out of print cookbooks and recipes. Find out more about Italian cooking at his "Italian Recipes " blog [http://www.mybestitalianrecipes.com]

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Waffle Maker by Waring Pro - Benefits and Features

If you're looking for a great waffle maker you should try the new Waring Pro. It's like the ones you find in use at the continental breakfasts in hotels across America. This appliance makes excellent Belgian waffles in just a few minutes.

What makes this waffle maker so wonderful? Well for one thing, it's made by a well-known small appliance manufacturer in America with a reputation for producing quality products. It has a one year warranty, which is actually quite long for a small appliance.
Another feature on this unit is the cooking surfaces are coated with a non-stick material. This really helps make the clean up easier. All you need to do is wipe it with a damp cloth. The outside surfaces are stainless steel which looks good with your other stainless steel appliances and also makes for easy cleaning.

Cooking waffles is easy. You just mix up the batter, wait for the "ready" light to illuminate, pour on the batter, and flip it over 180 degrees. This ensures the batter is spread evenly on both cooking surfaces. When the second light turns on and you hear a "beep", the waffle is done. There's no guess-work involved and you never have to worry about an over-cooked waffle, or one that's doughy in the middle. You get a perfect waffle every time. It's crispy on the outside and light and fluffy on the inside.

You know how sometimes when you cook waffles that too much batter is poured on the griddle and the excess drips out all over your countertop? Well that doesn't happen with the Waring Pro waffle maker. The manufacturers designed a catch tray under the cooking unit to intercept any stray batter. This tray is removable so you can wash it up in the kitchen sink. What a great idea!
Waring has been making appliances for commercial kitchens for over 60 years. Now they are offering that same durable quality for home kitchens.

I don't know about you, but I love a good Belgian waffle! Just talking about it makes my mouth water! If you'd like to learn more about the Waring Pro waffle maker and find a good source to buy one at a discount, visit our website at Waffle Maker. We also give you good sources for waffle batter recipes to die for! Check it out right now!

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Charcoal Grills and Safe Cooking

Who doesn't love a good BBQ? It's really the perfect way to enjoy the summer with your friends and family while enjoying great tastes than can only be achieved with charcoal grills.
The best thing about BBQ is that anyone can pick up the tongs and start grilling up some great food.
You don't need to have a lot of experience, and most of the flavour will be imparted to your food no matter what you do.
 However, if you are a BBQ rookie then there are some things to keep in mind to ensure you have the best meal possible. Remember, safety and healthy should always be factors in any great BBQ.

Always take care to handle your food properly when you use your charcoal BBQ.
 For some reason people tend to leave their uncooked meats lying around in the sun while they wait to cook.
 But you should always handle your food as you would if were cooking in a regular kitchen. So that means proper refrigeration and making efforts to only use fresh meat and produce. When it comes time to cook your food, make sure the coals are a light grey color before you start grilling. This way you can ensure even cooking and the meat won't get caught up in the flames. Remember that burning your food can be bad for you as well since charred BBQ remnants have been linked to certain types of cancer.

You should always make sure to clean your BBQ thoroughly before you start the cooking process. So that means everything from the coal pit to the grill itself. There can be a lot of residue that builds up over time to try to clean your BBQ after each use. This will ensure that it lasts longer but more importantly, that you won't be ingesting any leftover bits from past meals. And once you've started cooking, make sure to keep utensils that have touched uncooked food well away from what you're about to eat. Nothing can ruin a BBQ like food poisoning, but with proper planning that never has to happen. So break out your grill and enjoy the wonderful tastes of smoky BBQ food!

You can get some of the best flavour from charcoal grills. Look here for tips on outdoor grilling and using a charcoal BBQ to the fullest.

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Lighting and your Kitchen - How to Design a Lighting Plan that Cooks!

Your kitchen, more than any other room in your home, needs a good well thought out lighting plan.
Today's kitchens have many more functions than just cooking a meal. For many families it is the most frequently used room in the house. Besides the obvious preparation of meals, kitchens today are also a place for the kids to do homework, parents to pay the bills, reading, eating and watching TV. For this reason it is important that the light not only be adequate but flexible.

The first place to start in any room when devising a lighting plan is to address general lighting. This is the light that will be used most of the time. In the case of a very small kitchen, one light in the center of the room will provide the general light. With most of today's kitchens being larger, a single light fixture in the center of the room probably won't satisfy your lighting needs. The most common solution is recessed lighting. Depending on what part of the country you are in they may be called high hats or pot lights or can lights. All these terms mean the same thing. Recessed lighting is a good way to provide general lighting in a kitchen in a neat and clean way.

The placement of the lights is very important. When designing a layout for the general lighting in a kitchen, we want to take into account the areas where tasks will be done. This includes counters, islands and tables. In most cases, by designing the light to illuminate these areas, the rest of the room gets a good spread of general light as well. Try to have the recessed lights fall out on the ceiling so that they are directly above the outside edge of the cabinets. The key here is getting the lights close enough to the work area so that you don't create a shadow with your body. Putting the lights to far away from the counters is a sure formula for shadows. Don't overlook any nooks that may be dark.

Islands can provide a great outlet for adding a decorative fixture or fixtures to the room. There are a multitude of pendants to choose from that can really enhance the room. I find it is probably one of the most commented on aspects of a kitchen lighting plan when the homeowner sees the finished product. Simply installing 2 or 3 pendants in line over an island can be quite stunning.

The next step is the task lighting. In a kitchen this is the light directly over the counters, stove and sink.
 Having one or two small recessed lights on a separate switch over the sink is both attractive and useful.
The stove these days is almost always lit from a fan hood or microwave but if it is not it should be addressed. The way the counters are illuminated is with under cabinet lighting.
This can be in the form of simple fluorescent fixtures on an economical level. A very nice effect is to use low voltage linear track. These can be dimmed and provide very good light to the counters. There are also xenon fixtures and halogen fixtures. If you can try and stay with xenon as they burn cooler and have a longer bulb life than halogen.

After you have your general lighting and task lighting covered the last thing to consider is any accent lighting.
 On some kitchens where there is a space above the cabinets, lighting on top of the cabinets can look spectacular.
 Tray ceilings with crown molding can also benefit greatly from this type of lighting. Using either a low voltage type track or rope light, you can add that extra touch that makes your kitchen unique.
 For more lighting tips and lighting design help visit the links below.

Paul Forte has been in the lighting and electrical field for over 25 years. He has helped countless homeowners across the country with their lighting needs through his website. He will be appearing on an upcoming episode of "It Takes a Thief" on the discovery channel installing some security lighting.

(c) Copyright 2005 Paul Forte. All rights reserved.

Paul Forte has been in the lighting and electrical field for over 25 years. He has helped countless homeowners across the country with their lighting needs through his website. he will be appearing on an upcoming episode of "It Takes a Thief" on the discovery channel installing some security lighting. How to Layout Recessed Lighting [http://www.forteelectric.com/Howtolayoutcans.html]
Visit Our Home Page for more information [http://www.forteelectric.com]

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Pork Hocks - How to Cook Pork Hocks

Pork hocks if cooked to my taste, is my all time favorite dish to eat. This part comes from the picnic shoulder of the pig and is pretty similar to the pork shank cross cuts. They are best served for a main meal because it can be considered a heavy dish, for both the light and heavy eater. It's best to cook them by either braising, barbecuing or by cooking with gravy.

I personally am in love with pork hocks because my mother used to cook it a lot and I appreciate my mother's tokens of love although my waist size doesn't. I learnt that they can be cooked in a variety of ways, but my all time favorite method is to braise them.

The one recipe I recall is by cooking the pork in a slow cooker, with some white wine, one cup of light soy sauce, one cup of dark salted rice wine, half a cup of palm sugar, one third a cup of sliced ginger, four garlic cloves, one onions, half a teaspoon of sesame oil, one cinnamon stick and three one inch inches of orange peel. This recipe can be followed by cooking the pork on the stove by covering the pot with a lid and allowing it to simmer for about 2 hours. The pork can be served with rice or pasta as a side dish.

For those with an addiction to roasted food, barbecued pork hocks is just for you. The taste and the aroma are indescribable and only so much can be explained in an article. The first step is to marinate the pork by marinating it with a mix of onions, black pepper, bay leaves, honey, oyster sauce and some light soy sauce. Allow the pork to marinate for about an hour or two, but just remember that the longer you allow the meat to marinate, the more intense the taste. After that, place the meat on the wired grill and allow the pork ten to fifteen minutes to be cooked on each side to ensure they're cooked slowly and properly so every part is well done. You can serve the pork with black pepper sauce or without any sauce for that matter.

One thing that cannot be denied is that this dish are calorie packed and should not be eaten too much unless one worries not about one's expanding waistline and blood pressure but they're too delicious to pass, and with delicious recipes like these, who can resist?

Stuart is writing for many websites, He enjoys writing on wide range of topics such as how to cook pork hocks and how to cook pork hocks. You may visit for more details.

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How Long to Cook Salmon

Cooking salmon is as easy or as complicated as you wish it to be. You can base it bourbon or dip it in a Thai-ginger soy sauce, you can grill or bake it (though some adamant grillers would argue that grilling is the only option, because of how it preserves the flavor), but the question remains, how long to cook salmon?

When grilling salmon, for every one inch of thickness you should cook it for 10 minutes. This can depend however on your grill and can range from 6-8 minutes per side. A filet normally is more or less 1 inch.
Turn the salmon one time while grilling. Salmon continues to cook, even after being taken off the grill, so remove it just as it is opaque throughout. Because salmon keeps cooking after you take it out of the oven or off the grill, a general tip for cooking salmon is to undercook it a little. To ensure the salmon is done, cut into the thickest part of the filet and check the color.

Baking salmon is also an option, especially in the winter months, when grilling outside is less than ideal. A rule of thumb for cooking salmon is to bake for 10 minutes per inch of thickness @ 375 degrees. This would work for both filets and steaks. However, depending on if you like your salmon moist or drier, and depending on what a recipe calls for, how long to cook salmon in the oven can vary between 25-45 minutes.

To bake in the oven, place a normal size filet in a baking pan with some olive oil, and an accent flavor like salt or basic spice mix, soy sauce and ginger, or lemon juice and white wine, or maybe honey and mustard. Then place the salmon in the oven at cook until it turns a light pink color throughout.

If you do not like salmon skin, don't spray the baking pan and the skin will likely stick to it when you remove the fish.

There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great recipes to help you create the perfect dish.

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Wines That Let The Good Times Roll

e of the great things about cultural celebrations is that it gives all of us a chance to experience a taste of another region's history, traditions and cuisines. This adds to the richness of our lives and broadens us culturally. And when you add in a fun festival, you have a winning combination. So let's take a look at Mardi Gras and Let The Good Times Roll!

History of Mardi Gras
Mardi Gras has its roots in religion, with the practice of eating rich foods on Fat Tuesday, before fasting the next day on Ash Wednesday, which starts the Lenten season. Mardi Gras has grown from a single day to a several week celebration. In New Orleans, the Mardi Gras parades started this year on February 19 and will conclude on Fat Tuesday, March 8. Mardi Gras is also known as Carnival and is celebrated around the world. The best known is Rio de Janeiro's Carnival. Other famous Carnivals include celebrations in Mexico's Mazatlan, Sydney Australia and Quebec City Canada.

When we think of the annual Mardi Gras celebrations in New Orleans, we have striking images of ornate parade floats, colorful costumes, lively jazz music, spicy Cajun cuisine and strands of colorful beads tossed to raucous crowds. It is without question one of the biggest parties in the U.S. The traditional Mardi Gras colors are purple which symbolizes justice, green which represents faith and gold which stands for power.

Creole and Cajun Cuisine
Creole cooking has an aristocratic background, with French and Spanish influences that create upscale dishes. Red Jambalaya is a traditional Creole dish. Cajun cooking is simple, country style cooking, creating dishes from local ingredients. The centerpieces of Cajun cooking are black cooking pots, used to cook the main dishes, rice and vegetables. Cajun cooking centers around the "Holy Trinity", comprised of 50% chopped onions, 25% diced bell peppers and 25% diced celery, seasoned with parsley, bay leaf, green onions and cayenne pepper.

Some of the popular Louisiana dishes include Jambalaya, Gumbo and Etouffee. All include meat or seafood, vegetables and rice. Creole or Red Jambalaya includes tomatoes and mixes rice directly into the dish. Gumbo does not include tomatoes and the meat and vegetable mixture is spooned on top of a bed of rice. Etouffee means "smothered" and is a creamy mixture with crawfish or shrimp also spooned over a bed of rice.

Food and Wine Pairings
Beer is popular in Louisiana. A general rule is to pair a heavier style beer with a heavy dish, like Jambalaya. Spicy food can affect your palate, not allowing you to enjoy subtle flavor pairings between your beverage and food. A couple of possible beer pairings to try include Dry Stouts and Porters with hearty stews, Pilsners with spicy shellfish dishes and IPAs with spicy beef/chicken/shellfish dishes. If your recipe calls for beer as an ingredient, plan to use the same beer you plan to drink with the meal.

With Creole or Red Jambalaya's spicy tomato sauce base, a red Zinfandel or Syrah are good wine pairing choices. Their jammy fruit character works well with spicy food and compliments tomato sauce. With Gumbo and Etouffee, a Riesling can balance the creaminess and spice levels of these dishes.

Etouffee Sauce
This is a popular recipe and serves four people as an appetizer. Either raw shrimp or cooked meatballs are added to this sauce.

Ingredients for sauce:

1/3 cup butter
1/4 cup all-purpose flour
1 ea small green pepper diced
1 ea medium Spanish onion diced
2 ea stalks celery diced
2 ea cloves fresh garlic minced
2 ea medium plum tomatoes chopped
2 Tbsp Louisiana Hot Sauce
1/4 tsp cayenne pepper (optional)
1/2 Tbsp seafood seasoning - like Old Bay's
1/2 tsp ground black pepper
1 cup fish stock or clam juice
1/2 lb Raw shrimp, peeled and deveined
or
16 oz Cocktail meatballs, cooked
Melt butter over medium heat in a skillet. Add flour gradually and stir constantly until incorporated. Cook until light brown. Add onions, garlic, celery and bell pepper to the skillet. Saut vegetables until softened but not browned. Stir in tomatoes and fish stock or clam juice. Add seafood seasoning. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Add hot sauce and cayenne pepper. Add raw shrimp and cook just until shrimp turns pink. If adding cooked meatballs, simmer for 5 minutes or until meatballs are hot.

Beverage Picks

Mardi Gras Beers:
Big Easy Imperial Maibock - drier style
Dixie Blackened Voodo Lager - black color, light flavors
Rogue Dead Guy Ale - light color, hoppy, balanced
Hop Devil IPA - dark color, fruit notes, hop fragrance

Mardi Gras Domestic Wines:

Columbia Crest Two Vines Riesling - 88 pts. Wine Spectator
Hogue Riesling - 89 pts. Wine Spectator
Ch Ste. Michelle Riesling Cold Creek Vineyard - 88 pts. Wine Spec.
Foxglove Zinfandel - 89 pts. R. Parker
Artezin Zinfandel - 87 pts. Wine Spectator
Bogle Phantom Syrah - Not Yet Rated (past vintages 88 - 89 pts.)

Wine of the Month:

Milbrandt Riesling Columbia Valley, WA
Rieslings are a nice pairing with creamy, spicy Cajun cuisine. The Wine Spectator rated the current 2008 vintage 90 pts. and said "This tangy, jazzy style delivers plenty of ripe apple, pear, peach and floral flavors on a mostly dry, open-weave frame. Drink now. 4088 cases made." This will compliment spicy gumbo and etoufee dishes. Enjoy!

Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, the winner of the U.S. Chamber's 2007 Small Business of the Year award. For more from Bill Garlough's Perfect Pairings check out My Chef. Bill can be reached at or wineparings@mychef.com

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Outdoor Kitchens - Designing the Perfect Backyard Cooking Station

Outdoor kitchens are becoming popular these days with everyone wanting to enjoy the great outdoors.
 Many families enjoy eating outside especially during the summer season. These cooking stations are also great for BBQ parties. Planning for an outdoor living area can sometimes take time because there are several important factors to consider. But once you have your own kitchen outdoors, you will realize that the time, effort and money you put in planning and making your kitchen is worth it.

Considerations

Before remodeling your house to include an outdoor kitchen, it is very important to plan everything first. This is to ensure that you will know exactly what you should, how much you will spend and the end result. The cost is definitely one of the most important factors to consider. How much are you willing to spend for your kitchen design? The price range for an outdoor kitchen usually runs from $3,000 to $15,000.
Aside from the cost, the design is another crucial factor. You should make sure that your outdoor kitchen does not clash with your house design, backyard landscape or your patio. These kitchens can add to the real estate value of your home so make sure that it blends with the surroundings. You can either hire a professional to design your kitchen or you can also look at picture of popular outdoor living areas for your reference.

Common Designs

There are several outdoor kitchen designs to choose from: L-shaped island, Basic island and U-shaped center.
 For those with L-shaped designs, there is a separate space for preparing and cooking food. On the other hand, a Basic island design usually includes a sink, a small space for food preparation and a grill. This is usually good for light cooking only. The U-shaped center design divides the kitchen into specific areas. There are specific zones for preparing, cooking and eating.

There are more designs and kitchen plans aside from the three mentioned above. You can actually create your own design depending on the size and shape of your house. You can still make use of the three common designs mentioned above but you can make it unique. This can be done by adding accessories and other things which suits your needs and taste. Custom design kitchens can make your home more appealing. Planning the design is where your creativity comes into play.

Outdoor Kitchen Location
The location of the outdoor kitchen is another issue to consider. Usually, existing patios or backyard decks are good foundations for an outdoor kitchen. If you do not have a patio or a deck, you can find another location for your outdoor kitchen. Just make sure that it is near the house.
 The location of the grill should also be considered.
Think of the direction of the wind when setting up the grill.
 The smoke should not be carried into the direction of the house.
Other factors to think about when building outdoor kitchens include the type of cooking you are expecting to do and the function of the kitchen. For example, if you plan to do heavy cooking, a Basic island design is not the best option for you. If you are planning to use the outdoor kitchen for family gathering only, then you do not need to build a big one. But if it is for large parties, then make a bigger one.

Greg has been writing articles for over 5 years. Please visit his latest website about home improvement at Backyard Entertainment, with great information and ideas about Outdoor Kitchens, as well as other discussions that any homeowner will be interested in.

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Magazines As Gift Ideas

A magazine subscription can make a unique and thoughtful gift idea for many occasions and many different types of people.

Advantages

There are many advantages when considering giving a magazine subscription as a gift. It's economical, especially when compared with other types of gifts. You can get a full year of many magazines between $10 or $20. A magazine is unique as it is a gift that keeps on giving throughout the year. Also, the content is updated and new each week or month. You are giving 12 gifts instead of just 1. Your gift recipient will think of you every time they get their next issue.

Suggestions

Here are some tips on selecting magazine gifts that will please just about anyone.
For Couch Potatoes
Couch potatoes and TV addicts will be happy with a subscription to TV Guide, Entertainment Weekly or HDTV Magazine.


For Sports Fans

Any sports fan will be happy with a gift of Sports Illustrated, the #1 sports magazine in the world. Or choose ESPN Magazine, Field & Stream, Runner's World, Golf Digest, Nascar Scene, ATV Sport, Bicycling, Climbing, Drag Racer, MMA Worldwide, MotorSport, Pro Football Weekly, Sporting News, Tennis or Windsurfing. Whatever sport someone is into, there is probably a magazine for it.

For Teens

Teens will enjoy getting J-14, Seventeen, Nickelodeon, M, Teen Vogue, Dance Magazine, GO or Discovery Girls.

For Kids

Any child will enjoy getting National Geographic Kids, Sports Illustrated Kids, American Girl, BabyBug, FamilyFun, Children's Digest, Chirp, Cricket, Disney and Me, Dogs for Kids, Jack and Jill, Highlights, Kid's Discover, ZooBooks or Preschool Playroom.

For Men

Along with sports and news magazines, some surefire hits for men are Maxim, GQ, Men's Health, Esquire, Details, Flex, KING, Muscle & Fitness, Street Trucks or Truck Trend.

For Foodies

There's a big variety of magazines that have to do with food, including many that are dedicated only to food and recipes and others that heavily feature food articles and recipes. Good gifts for foodies and anyone who enjoys cooking include Cooking Light, Bon Appetit, Cook's Illustrated, Cookbook Digest, Dine Magazine, EatingWell, Everyday Food, Food & Wine, Gourmet, La Cucina Italiana, Taste of Home and Vegetarian Times. For wine lovers, consider Wine Spectator, Wine Enthusiast or Wine & Spirits. Diabetics don't need to be left out either, with Diabetic Living and Diabetic Cooking.

For Seniors

For your Grandma, Grandpa or senior neighbor or friend, consider Reminisce. Reminisce is a magazine that features stories and photos from the 1920's to the 1950's, which would be a fun walk down memory lane for many seniors.

For Women

Women won't be upset if they get Cosmopolitan, Women's Health, Elle, Glamour, InStyle, Harpers Bazaar, Lucky, Marie Claire, Ladies Home Journal, O (Oprah's Magazine), Pink, Self, Shape, Vanity Fair, Woman's Day, W or Vogue.
No matter the gift recipient, there is a magazine they will enjoy getting throughout the year.

Discount magazine subscriptions [http://www.nothingbutmagazines.com/] - Over a thousand magazines, from health and fitness, to business, sports, trade, parenting, hobbies, cooking, crafts, children and more. Visit us at: [http://www.nothingbutmagazines.com/]

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Cook With Style Using Stainless Steel Copper Bottom Cookware

If you want your kitchen to look just as good as those remarkable entrees you make, you will definitely want to consider adding an assortment of stainless steel copper bottom cookware items to your collection.
 These pots and pans have that classic, warm, rustic kitchen look that professional crave yet are still completely at home in kitchens with a more modern design.
That's not the only reason to purchase stainless steel copper bottom cookware, however.

 In fact, it probably isn't even the best reason to make the investment. The real beauty of these pots and pans lies in the cooking experience itself. Copper does a few important things better than any other popular kitchenware metal.

Stainless steel copper bottom cookware doesn't make use of two metals for purely aesthetic reasons. That copper is on the bottom for a few reasons. Let's look at how that thin layer of copper under those stainless steel bodies can transform your time at the stove.
First, it's an excellent conductor and it spreads heat more evenly than a master chef can spread pate on a cracker.
The copper absorbs the heat and allow it radiate across the whole of the cooking area's underside. If you're ever forced to deal with pans that don't heat evenly, you'll immediately appreciate this benefit of this cookware.

Second, it's incredibly responsive to temperature fluctuations. If you turn up the gas, your stainless steel copper bottom cookware will get hotter, just like that. The same holds true if you need a pan's temperature to drop relatively quickly. Just turn your burner knob and the pan will handle the rest without intervention. It may take a few meals to grow accustomed to the way copper flatly refuses to retain its temperature, but once you develop a sense of how it responds, you'll love the precision with which you can cook.

In addition to good looks and good cooking, this cookware is also well known for its light weight. If you're sick and tired of struggling with cast iron equipment that weighs more than a month's worth of groceries, you're going to love the featherweight nature of copper bottom gear. The difference between these pots and those made of other metals is tremendous. You can really change the feel of your cooking experience with these lightweight pans. Just be careful, you don't want the first flapjack you flip to become a permanent part of your kitchen ceiling!
All of these considerations merge to create a compelling case for stainless steel copper bottom cookware.

When you have copper on the bottom of the pan, you have a light, attractive and incredibly smart way to cook. If you're not using stainless steel copper bottom cookware, you're missing out on an awesome kitchen experience!

To find great deals on stainless steel copper bottom cookware or any other type of copper bottom cookware, be sure to visit our website at CopperBottomCookware.net.

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How To Choose A Magazine For Women

Many people enjoy having a magazine that they can read at their leisure, with the wide assortment of different choices, there is certainly something that will suit just about any interest or personal style. From numerous magazines for females featuring everything from fashion and style to gardening and home decorating, the choices are fantastic.
 A magazine for women is a great gift idea as well and is a unique way to keep giving throughout the year. Each new magazine that arrives is a reminder of the person who gifted the subscription, it also gives the recipient a chance to once again relax with a little entertainment and read about a favorite subject or hobby.

If you are looking for a magazine for women, you might want to consider one of the many cooking magazines that have become extremely popular. There are magazines that cater to every type of cooking imaginable and will certainly offer a wide selection for any one interested in food preparation. There are magazines specializing in vegetarian cooking, light cooking, gourmet, organic, desserts, and just about anything else, you can think of.

If cooking is not your thing, many women magazines focus on fashion and style. This can be a great way to keep up with the latest trends and learn some fashion tips or makeup techniques for the upcoming season. Not only will these magazines often have numerous articles on the latest fashion trends, but also they will help you learn how to get that same look on a budget. Not everyone has the money for high-end clothes, but many women still like to enjoy feeling fashionable and will love the many ideas they can get from these magazines.

Another popular type of magazine for women is the ones that cater to specific hobbies. There are magazines covering a multitude of topics from sewing, quilting and other needlecraft interests to golf, tennis, sailing and more. These magazines can be a lot of fun to read and offer a great way to introduce a new interest. While many of these magazines may not be only women magazines, they will certainly be something many women will enjoy.
 For example, there are many wonderful golf magazines that cater to both men and women and regardless of which sex you are, there will be numerous helpful tips and information to help you improve your game and learn about new places to play.

There are also plenty of choices when it comes to other hobbies as well. Women magazines will often focus on female's unique perspective in a sport or interest and will be a fun way to explore an area of interest. For instance, many women have found that they absolutely love scrapbooking and this has been an area that has really taken off in recent years. There are many magazines that show different products, techniques and layouts that help people create beautiful scrapbooks. A scrapbook magazine for women is a great way to nurture this hobby and encourage creativity.

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

 

 

Stoves for Motorcycle Camping

Finding the right set of cooking gear to take on your motorcycle camping adventure can be a challenge. There are many alternatives available, from high tech light weight backpacking stoves to do-it-yourself alcohol stoves, titanium mess kits to eating out of a large soup can made into a cooking pot. In this article I will try to shed some light on the various commercially available stove alternatives and hopefully give you some ideas for you next big motorcycle camping adventure.

There are many great products available for motorcycle camping from the backpacking market. Extremely light weight camp stoves are available that burn various types of fuels from wood to gasoline.

Extremely compact tablet stoves such as the Esbit tablet stoves are available at almost any store that sells camping gear as well as most military surplus stores. Stoves that use Sterno fuel cans are also available, but not as compact as the Esbit style stoves. These are very inexpensive (<$10) and compact but do not create much heat. Getting water hot enough to boil is questionable with these stove.

There are also small wood stoves available that are basically a pot holder under which you can build a small fire with gathered twigs or wood you've brought from home. Vargo offers a very compact and light weight wood stove that sells for around $60. One major downside, if you are planning to gather your wood for the fire and it happens to be raining, you may be eating cold rations.

Canister type stoves are fueled by single use canisters of fuel. Popular brands include MSR, Coleman and Jetboil and prices range from $15 for a simple Coleman burner to nearly $200 for a titanium JetBoil stove kit that includes a huge 1.8 liter cook pot and bowl. Fuel costs about $5 each for a small one-time use canister.

Most liquid fuel stoves use white gas; however, some of these stoves are capable of burning mulitple types of fuels including unleaded gasoline, diesel, kerosene, and naphtha as well as white gas. These stoves range in price from $80 for a simple white gas stove to around $150 for a heavy duty expedition grade multi-fuel stove. You will also need to purchase a fuel bottle and I would highly recommend purchasing a maintenance kit as these stoves can be a little finicky. These stoves are available from MSR, Soto, Primus and others.

Greg Lengacher is an avid motorcyclist and camping enthusiast. He is particularly in to motorcycle camping and chronicles his motorcycle camping adventures and gear reviews at http://www.motorcyclecampinghq.com. For more information about motorcycle camping and for reviews and how-to's on motorcycle camping gear check out http://www.motorcyclecampinghq.com/tag/motorcycle-camping-gear/

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

 

 

Chinese Cooking - Where Do I Start

When a new cook wants to attempt Chinese cooking, more often then not, he or she may be stunted with the wide variety of ingredients required. For starters, here are the basic ingredients for a Chinese pantry startup.

1. Vegetable Oil

Vegetable oil (such as corn oil, soybean oil or peanut oil) is the most basic ingredient in Chinese cooking and often used because of it's higher smoking point (441° to 450°F) as compared to olive oil (about 375°F).
The higher the smoke point, the better suited the oil is for frying, reason being, if the oil is heated to the point that its smoke point is exceeded, it starts to emit smoke and acrid odors and this may transfer an unpleasant flavor to the food.
For stir-frying, olive oil can still be used, but definitely not virgin olive oil or extra virgin olive oil. However, for deep-frying, you should only use vegetable oil.

2. Light Soy Sauce 

There are two basic types of soy sauce used in Chinese cooking. As the name suggests, soy sauce is made from soy beans.
Light soy sauce is a thin, dark brown sauce. It is used mainly for seasoning and is saltier than dark soy sauce.

3. Dark Soy Sauce

Dark soy sauce is darker and slightly thicker because it has been aged longer. It has a richer taste, is slightly sweeter and less salty than light soy sauce.
Dark soy sauce can be used to flavor a dish and also to add color. However, be careful not to add too much dark soy sauce at once as its dark color can ruin the appearance of the dish.

4. Oyster Sauce

A dark brown rich sauce, oyster sauce is made from boiling oysters and seasonings and is used to enhance the flavor of many savory foods such as meat and vegetable dishes. An ingredient often used as a topping for steamed vegetables such as kailan and in stir fries, a small bottle of oyster sauce can be expensive, but because only a little is required each time, a bottle can actually last quite long.

5. White Pepper

White pepper is black peppercorn with the skin removed. Some say that white pepper tastes milder than black pepper.
White pepper is mainly used for aesthetic reasons, example when you do not want to see black flecks on your chicken, fish dish, rice congee or if you are making a light sauce.

6. Salt

Used as a flavor enhancer and in all types of cooking, Chinese cooking included.

7. Cornstarch (also known as corn flour)

Cornstarch does not add much flavor to a dish. Instead, they are used to seal in juices, coat meat with a shiny glaze, and thicken sauces and soups.
You will typically use equal amounts of cold water to mix with cornstarch to form a paste. Cold water (as opposed to hot water) is used so as to avoid lumps. When the paste forms, whisk it into the liquid you are trying to thicken. Cook briefly only, to remove the starchy flavor, else if overcooked, liquids thickened with some starches will thin again if cooked too long or at too high a temperature.

8. Garlic 

Used as a flavor enhancer usually in Chinese stir-fry.

9. Ginger Root (or fresh ginger)

Mature ginger has a light golden brown thin skin. Fibrous and nearly dry, mature ginger roots are commonly used as a spice in Chinese cooking, to neutralize strong fishy flavors and to add its own aroma to dishes such as seafood and mutton.
Young ginger roots have a pinkish soft skin with a very mild taste. Juicy and fleshy, young ginger roots are most commonly pickled in a vinegar mixture and served with century eggs (preserved eggs).
Start with these nine basic ingredients and as you experiment with more and more Chinese cooking recipes, you gradually add more ingredients to your Chinese pantry list.

Yi Sim is a foodie who likes to experiment with new Asian recipes.
She maintains a food blog at www.simcooks.com

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

How to Light Charcoal Without Starter Fluid

I can't begin to tell you how many times we have left for camping or a family BBQ and didn't realize that we have left the lighter fluid at home on the table until its too late! The good news is we learned how to adapt without it, and actually don't use it anymore.
Starter fluid smells nasty and can add a bad taste to you food it it hasn't completely burned off your charcoal before you begin cooking! Not to mention there is always the chance of the started fluid to vaporize and cause a nasty explosion! Although unlikely, it could still happen!

My family has found 2 other ways to get our grill going without the use of starter fluid. In this article I will show you how to light charcoal without starter fluid! Helping to make your food, tastier!

Method 1

This method is super simple, but does take a little practice. All you need is some newspaper, and a charcoal chimney. (you can purchase these at you local hardware store and even Wal-Mart carries them for around 9 bucks.) The chimney allows you to get a good amount of coal burning quickly and completely. Stack your coals neatly into the chimney. Grab your newspaper and place in the bottom compartment of the chimney, light it, and its as simple as that. You may want to watch it to make sure that it takes off. Even re lighting a couple times may be required! Remember to have patience! Once you get the hang of it, its super easy and mess free!

Method 2

If you are really desperate, as we find ourselves in those situations from time to time. All you need is 3 thick napkins and some cooking oil (makes no difference which brand you are using). Soak the napkins thoroughly and place them in the volcano of charcoal, following up with adding additional pieces of charcoal to secure your napkins down so they won't fly out.

Then light your napkins and voila! You have burning charcoal and no nasty smell to accompany it!
I hope you will find these tips helpful and can start experiencing the life without starter fluid! You can now pass on your new found knowledge to friends and family on how to light charcoal without starter fluid! You will no longer have to worry about the hassle, mess, smell, and taste of starter fluid! Good Luck!

Deep Fryers For The Home can show you which deep fryer will be best for you! One of my favorites is the Waring Deep Fryer.

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

 

 

 

 

Microwave Cooking - Benefits and Ideas

The Benefits of Microwave Cooking

There are many benefits of using a microwave when cooking:

·         Speed: You can slash the time it takes to carry out many cookery operations by using a microwave. This includes, but is not limited to, melting, baking, poaching, thawing and boiling.
·         Cost: Compared to conventional ovens, microwaves are relatively cheap.

This applies not only to the initial outlay when purchasing the item, but also to the ongoing running costs, with a microwave running at around 75% less power than an oven.

·         Space Saving: Microwaves are ideal for people with limited space in their kitchen.
·         Safety: Due to the fact that the outside of the microwave remains cool during the cooking process, there is a reduced risk of accidental burns. As they are relatively light they can also be put at a suitable height so that they are out of the reach of children, but at a comfortable height for adults.

·         Easy Cleaning: It is easy to clean the inside walls of a microwave with a damp cloth. The turntable can also be removed and cleaned separately. Due to the fairly compact size of the device it also takes a lot less time and effort to clean than a conventional oven.

Microwave Cooking Ideas

Microwaves can be used for a lot more than just re-heating food. Here are some ideas for tasty dishes which will save you chunks of time by being cooked in this way.

·         Scrambled Egg: Mix eggs, milk, salt and pepper together, then pour the mix into a microwaveable bowl, and cook on high power for around two minutes. Stir the mixture every 30 seconds. The egg is ready when the mixture goes light, fluffy, and no liquid is still visible. Serve on toast.

·         Jacket Potato: Wash your potato, and then pierce it several times with a fork. Microwave on high power for 8-10 minutes, until the inside is soft. Serve with the filling of your choice.

·         Rice: Place the rice in a large bowl with plenty of boiling water. Cover with a loose fitting lid (or a plate), and microwave on high for 5 minutes. Stir the rice, reduce the power to medium, and cook for another 6-8 minutes. Allow it to cool for 5 minutes, then drain and serve.

·         Porridge: Mix porridge oats with milk, then cook on high power for 1 ½ minutes. Stir, and then repeat this process. Serve on its own, or with fresh fruit.

UK author who is meeting a need for website reviews of the best kitchen and cooking equipment by publishing several sites including Microwave Oven Reviews [http://www.microwaveovenreviews.co.uk].

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

 

 

How To Get The Best Out Of Your Electric Oven Functions

Most ovens these days include Conventional Cooking, Closed Door Grilling, Fan Forced Cooking, Defrosting, Fan Assisted Cooking, Bottom Element and Top Element so we will discuss these functions below.

Conventional Cooking:

Conventional Cooking is the traditional static cooking mode using top and bottom elements with no fan. Our grandmothers cooked delicious meals using conventional cooking and it is still a very good way to bake heavy cakes such as banana, mud, Christmas and fruit cakes. As there is no fan the conventional mode distributes heat unevenly with the top being warmer than the bottom shelves so it is good for cooking desserts such as pavlovas, meringues and sponges at lower temperatures. It is also great for large roasts.
MEALS TO COOK USING THE CONVENTIONAL COOKING FUNCTION INCLUDE:
Roasts
Delicate Pastries
Pavlovas, Meringues & Sponges
Cakes including Banana, Mud, Christmas, Fruit Cake,
Slow Cooking Cakes

Grilling Mode:

This is a traditional grill function with heat radiating from above. This function is best for grilling/browning the top of food. Most new ovens include closed door grilling which is a safer alternative to the old closed door grilling. If your oven has a fan grill function you can do multi level grilling so you could cook sausages and chops on the top level and baked potato on the bottom level.

MEALS TO COOK USING THE GRILL FUNCTION INCLUDE:
Grilled Vegetables such as Asparagus, Eggplant, Capsicum,
Sausages, Hamburgers, Chicken, Beef
Bacon
Fish
Burritos
Garlic Bread
Melted Cheese on Toast
Pasta Bake

Fan Forced Cooking:

The fan forced function is the new standard, everyday cooking function. The fan at the back of most modern ovens is surrounded by a triple ring heating element that will evenly distribute heated air throughout the oven so there are no 'cold' spots. The hot air is produced as soon as the fan is switched on so the food starts cooking at once making it quicker as you don't need to pre-heat your oven. Also as the heat is efficiently distributed to the food cooking temperatures can be lower than those used for conventional ovens.
 This is perfect for multiple baking (e.g. you can cook muffins on one shelf and biscuits on another) where an even temperature is required. This function is the best for general cooking and readymade meals but it is no good for meals with special cooking requirements such as pizzas, flans or grilled recipes.
MEALS TO COOK USING THE FAN FORCED FUNCTION INCLUDE:
Almost everything!
Perfect for foods that need to be tender or rare on the inside and well done on the outside such as lamb, roast beef and whole fish.

Defrosting:

Defrosting in the oven involves the light and fan being on but no heat. Defrosting in the oven is better than the microwave as this mode does not dry or par-cook food. The only disadvantage compared to a microwave is that defrosting is a slower process in the oven.
MEALS TO COOK USING THE DEFROST FUNCTION INCLUDE:
Anything that is frozen and needs to be defrosted

Fan Assisted Cooking:

If you're asking yourself 'what is the difference between Fan Forced and Fan Assisted Cooking?' you are not alone! Both of these functions are suitable for many of the same meals. Fan Assisted Cooking uses the top and bottom element with the fan at the rear pushing the heat around. When using the fan assisted function the oven will need to be pre-heated for the same amount of time as a conventional oven so cooking times are not reduced. The cooking temperatures, however, are usually the same as fan forced ovens.
If your oven has both fan assisted and fan forced cooking functions you would use the fan assisted instead of the fan forced if you are cooking food that requires either top or bottom heat concentration.

MEALS TO COOK USING THE FAN ASSISTED FUNCTION INCLUDE:
As with fan forced, almost everything will cook well in fan assisted cooking mode. Foods such as bread (i.e. it needs to be cooked through but cooks well with top and bottom heat concentration) are better in fan assisted than fan forced cooking mode.

Bottom Element:

This function uses the bottom element only. Suitable for slow, gentle cooking such as that required for stews and casseroles. Bottom element with a fan is great for foods including quiches, pastries and pizzas.
MEALS TO COOK USING THE BOTTOM ELEMENT FUNCTION INCLUDE:
Stews
Casseroles
Quiches
Pastries
Pizzas

Top Element:

This function uses the top element only. It is suitable for 'au gratin' style cooking for a firm crust.
MEALS TO COOK USING THE TOP ELEMENT FUNCTION INCLUDE:
Potato Bake
Cauliflower with cheese sauce
We have covered the most popular functions on electric ovens but this list is by no means exhaustive.
 You may also have Rotisserie function, Pizza function, Fan Grilling, Bottom Element with Fan Forced, Bottom Element with Fan Assist, Top Grill, Fan Forced and Bottom Element, Half Grill, and Quick Start/Pre Heat. Depending on your typical cooking style you may or may not need these additional functions. For the average home cook the oven modes that we have outlined are more than sufficient.
Hopefully this guide helps you with your oven. Happy Cooking!

Alana M Gray is well versed in the world of kitchen appliances having been born into a family that had a kitchen business. Her real passion, however, is bathrooms and you can see both bathroom and kitchen products at http://www.bathwaredirect.com.au/. Bathware Direct offers expert advice and sells well priced kitchen and bathroom products to Australia.

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

 

 

Minimizing Vitamins Loss While Cooking

Vitamins are essential for the human body and can be found in various fruits, vegetables and other edibles but due to the fact that all of those food items can not be eaten raw and require some cooking so it is very unlikely that we are getting all the vitamins from the food after we have cooked it. It all goes down to which method of cooking we use as different vitamins are lost from food due to longer exposure with light, air, temperature and water. It is also necessary to consume fruits and veggies raw and in fresh form. It is advised not to store fresh food items for long as it will only lower their nutrition level.

Although it is not advised to store fresh fruits and vegetables for long but if they are to be stored temporarily then make sure that they are well covered and are not exposed to light as well as air. Also keep the stored veggies and fruits in refrigerator (with the exception of sweet potatoes and winter squash). Another way to prevent from exposing to atmosphere is to cut larger pieces of fruits and vegetables so that only smaller cross sectional areas are exposed to air and light.

It is much better to steam cook or use microwave oven for cooking vegetables and fruits instead of boiling, deep frying or baking in oven. This will help retain most of the minerals and vitamins in your food as steaming and microwave cooking minimizes cooking time and lowers the amount of nutrients being lost. If frying or boiling is unavoidable then it is best not to remove skins of the fruits and vegetables and use very low quantity of oil and water for frying and boiling respectively.
 During cooking keep the pan or pot covered so that essential nutrients do not get wasted through steam.Serve the veggies and fruits when they become tender and crispy and avoid making them mushy or soggy. This can be achieved by boiling the water for about a minute before you add vegetables or fruits and let the water simmer rather than boil vigorously.

Vitamins are water soluble which means if you soak fruits or vegetables in water for long then all the vitamins contained in them would be leached into that water. The amount of vitamins that the food retains is mostly dependent on how long they were soaked in water. So it is advised not to soak them for long. The other way to retain the leached vitamins is not to drain the water which was used to boil the food, instead use it for making gravy, soup, stock or if possible serve the food without removing water as most of the vitamins and other essential minerals which your food contained have now been transferred and dissolved in water. So make best use of that water.

Above all one should adopt not only healthy cooking practices for minimizing nutrients loss but it is also recommended to buy only fresh food and in a quantity that can be consumed in few days as longer storage time kills many vital nutrients.

Kashif Mahmood is the author of a foodie blog RecipeDose in which he shares his food enthusiasm by providing its users with various easy recipes.
2009 Recipedose.com. This article can be reproduced provided that no changes are made to the article, author name is not removed and links to our sites remain active and clickable.

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

 

 

Thermal Cooker - How Do They Work and Why Should They Be Used?

Are you a housewife or someone who simply loves cooking? Are you looking for kitchen must-haves? This article sheds light on the usefulness of thermal cookers. This kind of cooker is one of the most essential items that you must have in your kitchen. It makes everything absolutely easy, simple and quick for you. All you are required to do is to put the ingredients in the pot, let it boil for sometime, and then leave it to cook. Your food is nicely and quickly ready for you to eat.
Thermal Cooker - Its function and working
Also known as a thermal cooking pot, it is made up of two parts - insulated exterior portion/pot, and stainless steel interior pot. Now, let's discuss how it actually works.

1. The food is put to boil on the stove in the interior pot - here the food cooks slowly as the heat, during the boiling process, retains inside the pot.
2. It is then put in the exterior pot to make it warm, when you are ready to eat it.

It is better than slow cooker or a crock pot, since it speeds up the preparation time of the food, as well as retains the natural taste and richness of the food. The best thing about the cooker is that it also functions as an ice-box or wine cooler because it even has the ability to retain cold temperature.
Pros of Using this Amazing Pot:

1. It saves a lot of gas and electricity, since the food is cooked in its own heat. This helps in energy conservation and also curtails your electricity and gas bills.
2. It is the fastest and the most convenient way of cooking. It hardly takes 10-15 minutes for the food to boil.
3. This is safe and convenient due to the mechanism with which it works. As no gas and electricity is used in the preparation of your dish, once sealed into the outer pot, you can safely leave the house while your food is cooking.
4. It works using a mechanism which helps retain the natural shape and texture of the vegetables, and cooks the protein (meat) until tender.
5. This is the best pot you can use for picnics and hot meals as it has the ability to keep the food warm for 8 hours.

How to Choose the Best Thermal Cooker
There are a number of brands selling thermal cookers in the market today. Baumatic cookers are one of them. If you are looking for quality and affordability, then this brand could be your best pick.

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

 

 

How to Lose Your Audience With a Muddy Message

A lot of websites are muddy.
You recall what happens when you or your kids play with watercolors and mix green, blue, red and yellow together on the paper? A muddy brown occurs, that is neither transparent nor attractive.
I discovered that my own website was muddy. I knew what I wanted to address and how I want to help companies serve their customers better, but my message was weak.
I was trying to do too many things at once.
In an attempt to reach my desired audience as well as maintain my current clients, I was turning into a muddy writer. Muddy writing is the result of a business or entrepreneur throwing multiple topics into the same pool.
A business loses the effectiveness of their online presence when their message is weak. When this happens it affects the strength of the entire website, the company loses its edge, credibility and worst of all- the audience.

How does a website get muddy? 

First, a website gets muddy when too many ideas and topics are being addressed at the same time.
If the company markets primarily to women who: a) have extremely limited time to cook but b) want to eat healthy whole-food meals, the entire focus of the website should center around this theme. The recipes should be basic and simple containing ingredients already in most people's homes. New ingredients, seasonings and cooking methods should be introduced slowly. An emphasis should be placed on efficiency and tips to help women decrease their cooking time and still make healthy, homemade meals. The blog, social media and e-newsletter should be filled with tips and hints to make women better cooks without spending multiple hours in the kitchen. Giveaways and promotions should also be centered on this theme.

The second way a website gets muddy is content that focuses on the business instead of the customer.
Sometimes we get so excited about our own products and services that we go on a roll with promoting ourselves. Self-promotion is o.k. and necessary to grow our businesses. But too much self-promotion is a turn off to people. After all, the main reason people go online is for information. Your customers don't want to be sold. They will buy if you persuade them your product and service is custom fit to their needs. But that won't happen if you aren't listening. This point brings us to the last major reason a website gets muddy.
The last major reason a website loses its edge is when the company fails to listen to their customers.

This lack of authentic engagement is the death of businesses and companies today. In a world where your platform is key to your success in your business, there is no greater turn off than a company who is out of tune with their customers.
Seth Godin was right when he discussed the importance of the "tribe." If your tribe has moved away to find new leaders to follow, your business is in trouble.

How can a company avoid a muddy website?

Michael Masterson, copywriter, entrepreneur and author shares about a time when he received a breakthrough in his writing. He began to write each article, each e-newsletter, and each book with a single idea. If a new idea came to him, he wrote it down and elaborated on it in its own article. As a result, his writing became focused and his readership increased.
Your website should have the same approach. The blog topics should follow this rule. E-newsletters, videos, social media comments and your direct mail should follow this concept.
How can you evaluate your website? Follow these guidelines:

· Does your blog follow a common theme? Blog posts may hit a number of topics but they should relate to the same theme. (Themes include baking, working as a chef, teaching others how to cook, gluten-free meals, cooking quick and healthy; specialty diets, personal chefs, cooking on a budget, etc).

· Is the "voice" the same throughout?

· What would draw in your ideal client to visit and click around on your site? Can she figure out what you are about in 10 seconds or less?

· Do your social media interactions reflect the theme and goals of the business? Do you interact with other people on the social media world?

· Do special reports, products, advertisements, etc. match the theme of the company? If you blog to professional chefs make sure any advertising on the website is also aimed at them, not to someone trying to make a meal on a budget in thirty minutes.

Exercise: Ask three people whose advice you trust to evaluate your website by the above criteria. Their cumulative responses will give you an idea of the effectiveness and focus of your website.
Dorie Greenspan's website centers entirely on her personal brand- a cookbook author who writes, cooks and lives part time in the United States and part time in France. She attracts people who love to bake, love France and enjoy learning how to cook French food. She holds a weekly online baking discussion and challenge from her cookbooks. Advertisements on the website are relevant the products she uses. Her blog reflects her brand interests- cooking and baking with an emphasis on French food. It is a congruent website that reflects Dorie's brand and the people who follow her.

Look at the websites of people and companies you admire: Dorie Greenspan, Cooking Light, Seth Godin, and Martha Stewart. These are all big name brands and people with a common theme: their message is congruent with their marketing and brand.

Melissa AuClair is a freelance writer and entrepreneur. She helps companies who serve the home cook market their services and products online. She believes the best thing companies do to promote themselves is to build enthusiastic relationships with home chefs. She can be found online at http://www.melissaauclair.com

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

 

 

How to Cook Food in a Survival Situation?

When a disaster occurs and the food crisis factor appears, it's recommended that you consume cooked food, as well as ready to eat food, so you will need to plan for some heat source. There are a number of options, and what is best depends on the space you have and how portable you want it to be.

The most portable options are solid-fuel solutions, or backpacking stoves. Solid fuel solutions such as "Sterno" or tablets like "Esbit" "Trioxane" or "Hexamine" will store indefinitely and take up very little space. They make small, hot, fairly smokeless flames that can be used to heat canned goods or water, or warm up small quantities of food.

The tablets also make excellent fire starters if you need to get charcoal or wood burning. They are also comparatively safe in enclosed spaces, so if you are trying to cook indoors they'd be a better choice. Ventilation is still best, however. Backpacking stoves are small, light, easy to use, and many can run for extended periods on very little fuel. They fall into two general categories: liquid fuel, and "cartridge" stoves.

The liquid fuel models rely on an external bottle of liquid fuel, such as white gas or kerosene. Many stoves can use more than one fuel, and a quart bottle of white gas will easily last a week or more. The disadvantage to them is that the fuel is volatile and messy, and they tend to be more work to light. Most require "priming" first, meaning that a quantity of fuel has to be burned on top of the stove to heat properly before use.

This "priming" stage makes them unsafe for use indoors, as well as the fact that they can generate a lot of heat towards the "ground" which will scorch a table, possibly causing fires.
The cartridge stoves use pre-packages canisters (or cartridges) of compressed gas, usually butane, propane, or a mixture of the two. The mixture and the size/shape of the canister are usually proprietary, meaning you can't fill them yourself, and they are often only available from specialty (outdoor) stores.

For extended use, you'd have to have a quantity of cartridges on hand, which is expensive and takes up space. The big advantage of the cartridge stoves is that they are very easy to use, and most now use built-in igniters, so you don't need matches. Some of them might be safe for use on table tops, although with both kids of backpacking stoves, ventilation is a big issue. They should not be used in any closed space.

Either of these solutions is easily portable enough for a survival situation where you need to cook food.

But that is not all. For much more useful survival advice click here. The review and the articles will help you manage in any situation.

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

 

 

 

Cook Simply and Easily With Fresh Ingredients Delivered to Your Door

Do you want to cook simply and still ensure that your kitchen is only producing healthy meals? Then you are going to love the idea that I'm going to share with you today. I just received my first produce box! This produce box is filled with healthy, fresh ingredients that practically guarantee that I will be cooking light recipes all week.

Why A Produce Box?

Growing your own fresh vegetables can be fun and rewarding. I think it's a big pain in the neck. The second best thing is going to your local farmers market to buy fresh fruits and vegetables that are grown in your community by your local farmer. However, I've discovered the next best thing to THAT! It's a produce box that is delivered to my front door each week.

My Produce Box is an excellent example of Community Supported Agriculture (CSA) that is now becoming very popular, and may now be available in your area.

Community Supported Agriculture (CSA)

CSA is a way for the farmer to cooperate directly with his customers, as we all agree to purchase whatever is freshest and best from his farm this week. Each week's box will contain different items based on the local conditions, not the national conditions and price futures; you work directly with the farm and farmer.

This is of great benefit to you, the farmer, your community, the earth, farm workers, and your local economy. Certainly there are many other benefits too, but the main reason I enjoy supporting my local farmers is that they supply the best TASTING ingredients. It's something that many people aren't aware of as they continually dull their palates with international flavorless food.

Even lettuce has a distinct flavor. People snicker when I say that, but it's true. When you consider that all agriculture products take on the characteristics of the sun, soil, and water of where they're grown you can believe that lettuces can be as different as wines.

Cook Simply

Besides having the best ingredients with the most nutritional quality and flavor, I love my weekly produce box because of the serendipity of opening the box. I don't know what surprises I'll find, but I'm always up to the challenge of being ready to cook whatever is in the box. I don't try to over-complicate the basic fruits and vegetables within. I want to retain as much flavor and nutrition as possible, and this means I cook simply and easily using the best ingredients.

It's NOT More Expensive

The most common misconception about your local farmers market or CSA is that fresh ingredients are more expensive. Yes, they're more expensive calorie-for-calorie than a microwavable meal with a mile-long ingredient list. But we're not comparing garbage to apples.
If your local farmer just needs to pick the ingredient and deliver it to the farmers market or to your door in the case of a produce box, it can't possibly be as expensive as internationally shipped produce.
 My farmer doesn't have the cost of spraying his produce with wax. He doesn't absorb the cost of the airline trip. My local farmer has much more pride in his work than the corporate produce distributor.

Fresh Ingredients Cook Better

It's a fact. A fresher item is easier to cook than one that is falsely ripe.
 Tomatoes that are picked at a green color and then gassed to make them red for the long cross-country trip to your market are harder to cook than your local farm-fresh variety that was allowed to ripen on the vine.

If you want to cook simply and easily, have the freshest ingredients with the most nutritional value, and support your local community, explore the options of having fresh produce delivered to your door from your local farmer. You'll enjoy food more.
See the video where Chef Todd receives his mystery produce box.

Chef Todd Mohr's passion for cooking with fresh ingredients has improved the health and well being of thousands all over the world. His FREE video seminar, " How To Cook Fresh " reveals the top 3 mistakes everyone makes when choosing fresh ingredients.

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

 

 

Top 10 Holiday Cookbooks for Gift-Giving and Home Entertaining

Whether you are looking for a perfect gift for the foodie in your life or trying to increase your collection of holiday recipes, a good cookbook is a great place to start. There are numerous holiday cookbooks to choose from, but a few stand out as more popular than the rest. According to sales data from Amazon.com, these are the top 10 holiday cookbooks purchased during the most recent holiday season:

1. Betty Crocker Celebrate! A Year-Round Guide to Holiday Food and Fun

 - This Betty Crocker cookbook offers recipes not just for the winter holidays, but for 17 of the most beloved U.S. holidays throughout the year.

2. Holiday Cookbook (Cooking Light)

 - This book of healthy recipes by Heather Averett is the first holiday-inspired cookbook from the widely popular Cooking Light magazine.

3. Betty Crocker Christmas Cookbook

  - Betty Crocker makes it onto the list yet again with a Christmas cookbook that is full of classic recipes, as well as a few new favorites.

4. Betty Crocker Complete Thanksgiving Cookbook

  - Here's Betty Crocker once again! This Thanksgiving cookbook is perfect for anyone hosting family and friends for this food-friendly holiday, whether for the first time or the 20th.

5. Joan Nathan's Jewish Holiday Cookbook

 - Joan Nathan brings us classic and delicious recipes for the Jewish holidays, including but definitely not limited to Chanukah.

6. Holiday Celebrations Cookbook:

 Complete Menus & Easy Recipes for a Full Year of Festivities
 - This comprehensive cookbook from Shady Oak Press includes more than 100 recipes and 10 full menus, taking all the guesswork out of holiday entertaining.

7. The (Almost) No Fat Holiday Cookbook:

 Festive Vegetarian Recipes - Bryanna Clark Grogan makes sure vegetarians and healthy eaters are included in the holiday festivities and not deprived of delicious flavors.

8. Southern Living Christmas Cookbook:

 All-New Ultimate Holiday Entertaining Guide
 - The editors of Southern Living Magazine have created a new guide for holiday entertaining, from the simple to the sophisticated, with a southern flair.

9. The South Beach Diet Parties and Holidays Cookbook:

 Healthy Recipes for Entertaining Family and Friends
 - This wildly popular cookbook by Dr. Arthur Agatston helps followers of the South Beach Diet stay on track, even when the temptations of delicious holiday cooking and eating strike.

10. The Diabetes Holiday Cookbook:

 Year-Round Cooking for People with Diabetes
 - Carolyn Leontos' cookbook includes a wide variety of appetizing recipes with diabetes patients in mind, both for the holidays and throughout the year.

Browse CulinarySchoolsU.com to get detailed information about top culinary schools and popular culinary programs in United States. Choose best program and college in your preferred location and start your path to a rewarding career.

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

 

 

The Fish WE Cook, Tuna

ALBACORE TUNA

The albacore tuna is the choicest of the four kinds of tuna. Its flesh is light in color and mild flavor is the reason it has been given the name "chicken of the sea", and it is the only tuna that can be sold as white meat tuna in the United States. It is also known under the names of albacore fish, ahi, tombo, binnaga, tunny or long fin tuna.
The albacore can be distinguished by its long pointed tail, its metallic blue back and its silvery bottom. Found in the temperate waters off the shores of southern California, the albacore averages 10 to 60 pounds but has been known to reach 93 pounds and 5 feet in length. It is a very important fish both commercially and for sport fishing.
 It has a rather chewy, layered meat with a mild flavor and a high fat content. After cooking it will have a light tan color and can be a little dry if over cooked.
The best way to cook albacore tuna is to sauté, pan fry, oven fry, bake, broil, poach or grill.

BLUEFIN TUNA

Bluefin tuna can be found in most warm, temperate seas throughout the world and are abundant from Alaska to California on the west coast of the United States.
 Like the other varieties of tuna it is a very fast, strong swimmer and traveling in schools they inherit the name" wolves of the sea". They have a dark green or blue colored back with a silver belly and yellowish tinges on its tail and average 15 to 80 pounds but have been known to top the scales at 1600 pounds and 14 feet in length. Also known as horse mackerel, the bluefin has a grayish or pinkish meat that is rich in flavor and a higher oil and fat content than the other varieties of tuna. The best way to cook bluefin is to bake or poach.
SKIPJACK TUNA
Found mostly in tropical waters of the Atlantic Ocean, the skipjack is the smallest of the tunas averaging only 4 to 24 pounds but can reach 31 pounds. It is an important fish for sport and commercial fishermen.

It has a dark metallic blue top with a silver sides and its flesh is light in color and rich in flavor and moderate in fat content. The best way to cook skipjack tuna is to saute, pan fry or broil.

YELLOWFIN TUNA

Found in most warm waters, the yellowfin tuna is largely marketed as ahi tuna. It averages 30 to 150 pounds and has been known to grow to 400 pounds. It has a blue back with yellowish tinges on its sides and receives its name from its yellow tail and belly fins.
 It is also found under the names of atun or tunny and is very popular off the coast of southern California.
 As a commercially important fish, most of the yellow fin tuna is canned. As a sport fish they are known as the toughest fighters of all of the tuna.
 The yellowfin has meat that is light in color and rich in flavor with a moderate fat content. The best way to cook is to bake, broil, poach or grill.

Hi! My name is Tom Bergerson. I worked for 40 years buying and selling meat and fish at the retail level. I have a site that lists many types fish found in the United States with instructions on how to cook them. If you want to learn how to bake, broil, deep fry, oven fry, pan fry, poach sauté or steam fish, check these out.
how to grill fish
how-to-cook-fish

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

 

 

Easy to Follow, Step By Step Pig Roast Techniques

During certain celebrations, the best meat to cook is pork because it makes the occasion unique and worth enjoying as well. There are several techniques on how to make a pig roast but there is one unique method that cannot be compared to others.


The ideal way to do this is by using a pig roaster. This is a device used for a cooking any type of meat, especially a whole hog, the Cuban style in less than four hours.
This is a very popular way of cooking due to the aroma and taste it provides. People from all over the world want to know the overall procedure entailed in doing it.
Before anything else, prepare all the ingredients.

- roasting box

- knife

- potholders

- watch

- matches/ lighter fluid

- self light charcoal

- whole hog that is gutted and dressed for cooking
Procedure:

- Make sure you have marinated the pig first at least a day before for optimal results.

- To begin the roasting process, lock the two wire racks using the included S hooks. Then, lift the hog and place it in the middle of these racks (skin facing down) with the handles facing out.

- Next, position the drip pan on the base of the box. Put the pig into the box above the drip pan.

- Set the ash pan over the box and secure it using the grill grid tray. Distribute your desired charcoal on top of this. (Note: Never use instant coal.)

- You can now light the charcoal (you may apply lighter fluid first). Your cooking time begins now.
Write the time down and pay attention to this since this will affect the flavor of your pig roast.
- Once your initial coal has burnt after an hour, you can add some more charcoal over the existing ones. You may do this again up to three times in the entire roasting procedure. The amount of coal you will add and the intervals depend on the roasting box or model you are using.

- Holding the handles, remove the grid tray from the top of the box. Caution: It is vital that you put on some protective gloves or durable, thick potholders before doing this. Place these on top of the box's handles.

- Set aside the grid pan and dispose the ashes.

- Then, pick up the rack holding it by one end, lift and flip the pig with its skin side up.

- To get a browner and crispier skin, it is recommended to cut the skin by making small X marks.

- When this is finished, put the empty ash tray and grid pan with the lit coals into the box to further cook the skin. Roast for another thirty minutes until you achieve your preferred crispiness.

Want to know more? Download a free eBook to make your own pig roast conveniently and deliciously!

La Caja China are makers of US made roasting boxes designed to cook any type of meat while preserving the flavor and aroma. Their roasters are best used for a pig roast! Visit their website today at LaCajaChina.com.

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

A

Cream Cheese Cooking Tips

To get the best from your cooking using cream cheese, here are a few tips that will see you using this type of cheese in your recipes a whole lot easier.
The following tips
How to Soften Cream Cheese: Place a completely unwrapped package of block cream cheese, either regular or light creamed cheese, in microwaveable bowl. Microwave on HIGH for 30 to 45 seconds or just until softened. Add 15 seconds for each additional block of cheese. Alternately, leave your creamed cheese wrapped out at room temperature for about an hour before using.

How to Safely Store Cheese-Frosted Cakes: Cakes filled and/or frosted with cream cheese icing should be stored in the refrigerator. But you knew that already ;) Freezing is not recommended.

How to store a block of Cream Cheese: Cheese in a block can easily go to waste if not stored correctly. It is easy to store your block cream cheese by simply keeping it in your refrigerator. For blocks that have been opened, rewrap tightly in plastic wrap. Freezing is not recommended.

Lower Fat Options: To make your cheesecake that little bit lower in fat, replace your regular creamed cheese with a block of light creamed cheese, try margarine suitable for cooking instead of butter, swap full fat biscuits for low fat ones, and serve decorated with fresh fruit. Delicious on the lips AND lighter on the hips!

To get the same great cheesecake result using a lower fat option remember these tips:

* For a non bake or chilled cheesecake add an extra 1 teaspoon of gelatine dissolved in an extra 1 tablespoon of water to the recipe.
* For a baked cheesecake add an extra 1 teaspoon of flour, cornflour or custard powder to the recipe.
Cream Cheese Sauces: When there's creamed cheese in the fridge, making an ordinary meal extraordinary with a delicious creamy sauce is easy. Make pasta, chicken, fish - whatever's on the menu - even yummier in a flash (or, more likely, a saucepan).
o Creamy Pasta Sauce - Who said creamy sauces have to be taboo? Heat equal amounts of a spreadable light cheese and milk, stirring until melted and smooth.
 If you like, add some Parmesan cheese and/or dried (or fresh) herbs such as basil or oregano. Delicious!
o Creamy Cucumber Sauce for Salmon - Heat 3/4 cup skim milk with 1/2 cup spreadable light cheese (plain or Garlic & Herb, your call), stirring until melted and smooth. Add about 1/2 cup diced cucumber and 2 Tbsp. chopped fresh dill. Divine...
There's hardly a thing in your pantry or fridge that can't be transformed with simple cream cheese recipes, so why not experiment?

These cream cheese recipes can be found at the Philadelphia cream cheese recipe site along with more tips for cooking with cream cheese.

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

 

 

How Many Different Ways Can You Cook a Chicken?

The often asked question to cooks all over is "how to cook". It challenges me to ask myself how many methods of cooking are there out there that can be applied to a main ingredient. Let's try this with the ever so famous chicken. And mind you, every part of the chicken can be turned into a dish. Have you heard of chicken feet as a specialty?
I will go in alphabetical order so that we can add-on if we find more.

1.Bake - there are many recipes to bake a chicken; either whole (a.k.a. roasting) or chicken pieces/breasts. We can also bake lovely chicken pies.

2. blanche - you can put the chicken into boiling water first, and then into ice cold water, before grilling the meat. That way you get to lock the juices in. Also the water used for boiling can be used as chicken stock.

3. boil - boiling chicken either gets you a nice chicken soup or chicken can be boiled before shredding and served as garnishing for noodles soup dishes. Also boiling the chicken before grilling shortens the cooking time.


You can also double boil a chicken; this is slow cooking over a few hours, requiring you to cook the chicken in a pot placed into another pot of boiling water. It is cooked using indirect heat for a more even cooking. Delicious but you have to be patient for the end result.
4. braise - this is like stewing; you add liquid just enough to cover the meats (dark soy sauce or just water) and let the chicken cook slowly. This is usually done for tough chicken pieces, like the "ayam kampong" (the tough free range chicken).

5. broil - this is like grilling chicken; we moisten the chicken pieces with some gravy, put them on a baking pan and cook them for a few minutes. These are lovely for sandwiches or salads.

6. ferment - yes you can ferment chicken and bake it thereafter. Sounds like a specialty.

7. freeze - freezing is arguably a method of cooking; cooking without heat. Works for ice creams, sherbets and yogurts, but don't think you should try it on chicken though.

8. fry - this is common in Asian recipes. There are many delicious recipes for deep frying chicken. We use a "kuali" or wok for this for best results. The other is stir frying. Again, best results are produced using the wok. This is quick and shallow frying on high heat. Juices are locked in and the chicken is cooked in small pieces for quick cooking. Best served hot. You can cook simple one-dish meals, like fried koay teow, using this method. Yummy!

9. grill - one of the more common methods of cooking chicken is to grill or barbecue.

10. microwave - is that a cooking method? You can add some spices and seasoning and microwave the chicken. What cooking method is it then if not microwaving?

11. pickle - yes there are pickled chicken recipes. However, this is best eaten with something mild tasting like fresh salad and plain rice given the strong pickled flavor.
12. poach - gently cook the chicken in some water over low heat.

13. roast - this is another famous method of cooking chicken, and there are just so many lovely roasted chicken recipes that we can try.

14. sauté - sautéed chicken is a very simple recipe. It takes just a few minutes to sauté chicken with a little oil and herbs/a light sauce. Delicious!

15. scald - this is the first process to clean the chicken; scalding with boiling water to remove the feathers.

16. scramble - cooking scrambled chicken is like cooking scrambled eggs; cook shredded chicken or small chicken pieces in a light seasoning. In fact, we can cook scrambled eggs with chicken. How about that. Then eat it with rice or as a sandwich.

17. sear - searing chicken gives it a nice brown crispy exterior while leaving it soft on the inside, just like browning. It is accomplished through applying high temperature quickly to the chicken pieces.

18. simmer - gently boil the chicken; the gravy thereafter can be used as a sauce.

19. smoke - smoked chicken is not the easiest way to cook a chicken, but if done right, the result can be a deliciously aromatic, tender and juicy smoked chicken. Yum!

20. steam - steaming is a very simple and healthy alternative of cooking chicken. Simply add ginger and or mushroom.

21. stew - chicken stew needs no introduction. This is a slow cooking process that is worth the wait; we put some water, vegetables etc and leave to boil to a heavy gravy.

22. sweat - this is a term that I have just heard as a cooking method; you can cook chicken in low heat over a little oil.

23. tandoor - you'll need to have this large clay oven for this method of cooking, but worth the while if you have one. This is chicken marinated in yogurt and spices, and grilled in this special clay oven over a charcoal fire. Hmm.. heavenly!

24. toast - Toasting is another form of grilling. Perhaps we can mix cooked chicken meat with sauces and spread this on some bread to toast.

So there you are... all the various methods of cooking chicken. Never knew we have so many ways of cooking them. Happy cooking. Bon appetite!
For some delicious Malaysian recipes, chicken or otherwise, visit us at http://www.malaysianmoments.com.my/blog

How many methods of cooking are there out there that can be applied to a main ingredient such as chicken? As cooks, we often find asking ourselves "how to cook" and "what to cook", and no wonder.. because the options seem endless.. There are just too many to choose from.

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