How To Light Your Barbeque

If you've just bought a new barbeque or have never quite managed to perfect cooking outside, then here' what you need to know.

1. Charcoal

Using a good quality charcoal will help you to light and maintain your barbeque every time. If you're using the leftover charcoal from last year, or whatever's left at the garage or supermarket, then you're likely to be missing out on a great barbeque taste and flavour.

2. Stack your charcoal

Placing your charcoal correctly in your BBQ will make a huge difference. In times gone by, fires were made in a pyramid shape, which meant that they burnt well and provided plenty of heat. By stacking your charcoal in a pyramid shape you can make an effective fire, so that your charcoal will heat up quickly and your food will cook evenly.

3. Lighting your barbeque

Firelighters are the preferred choice for lighting a BBQ, as they are easy to manage, and will quickly get your BBQ going. Simply add 3 evenly-spaced firelighters to your pyramid of charcoal, and carefully light them with a match.

4. Wait

You'll need to wait a while for the flames to die down. This can take upwards of 30 minutes, depending on the size of your barbeque and the amount of charcoal you're using. In addition, the firelighters may give off fumes and will make your food taste if you start cooking before the flames have died down. If you're inviting people round or are working to a timescale, then you'll need to light your barbeque at least half an hour in advance.

5. Spread out

Whilst you're waiting for the flames to die down, you might want to spread out the charcoal a bit, to make it easier for cooking. If you need to add more charcoal, add it to the outside, to give it chance to heat up.

6. Ready for cooking

You can start cooking on your BBQ when the charcoal is grey-white in colour and the flames have died down. Depending on how you're cooking you might need to move a grill pan, or put food directly into the coals, and so you'll need to be careful.

7. Cook for long enough

No matter what you're cooking, you'll want to cook it for long enough. Cooking meat on a barbeque needs to be done properly to avoid the risk of undercooked meat which can cause food poisoning, and the risk of spreading germs from raw and cooked meat. Remember to fully thaw meat first before cooking it on your BBQ. Your meat is cooked when it is piping hot in the middle, there is no pink meat visible, and the juices run clear.

8. Right tools for the job

It's a good idea to make sure that you have the right tools and accessories for cooking outside, and that you know how and when to use them. You don't want to discover that you have to move pieces of chicken or sausages with your hands because you haven't got tongs, or you can't flip burgers because you've lost your spatula.

9. Be patient

Although you'll be keen to show your skills when you cook outdoors, it's important that you remain patient, and don't rush things. If you do start cooking before the coals are hot enough, or don't cook your food for long enough you can risk making your friends or family ill, and obviously you don't want that.

10. Enjoy

You should definitely try and enjoy your BBQ, so no matter whether you're in charge of cooking, or eating, you'll want to make the most of your time with your friends and family.
Now you know how to light your barbecue, why not eat outside more often, and see if you can spend more time with your friends and family?

Matthew James is the Ecommerce Manager at IgniteWoodFuels.co.uk, suppliers of a wide range of Charcoal, firelighters, BBQ cooking pellets, Restaurant Charcoal and more, as well as wood fuel for heating. Find out more and buy online today.

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

 

 

Small Kitchen Design

If you are reading this then it is possible that you are looking for a new kitchen that provides better functionality of the space available to you. This article about small kitchen designs is equally applicable to larger kitchens if you are wanting to add more storage or just make your room look bigger.


Dedicating a small room for a kitchen is usually a challenging decision for kitchen planning, but a well-thought use of said space can result in a functional, comfortable and pleasant room. There are many kitchen planning tips that can help us make a successful small kitchen design. Here are some ideas for kitchens that are needed to make the best use of tiny spaces.
1- Use as much vertical space as possible: cover the walls with deep/slim cabinets, shelves or racks, and install hanging hooks for your utensils. There must be plenty of floor and overhead space for you to work comfortably. Look for clever small kitchen design solutions like hidden plinth drawers, pull-out tables, etc.

2- If possible, install an island to add counter and storage space (drawers and hooks on the side) in the centre of the kitchen, and try to make use of the space above it (hanging hooks, floating racks, etc.). It could be wise to put a couple of electric sockets with security lids in the island.

3- Maximize light: more light will make the room seem bigger. A glazed ceiling would be an optimal solution where possible, but otherwise, large undressed curtains are suggested. Install lights under cupboards that are above the counter to ensure you get plenty of light when cooking. Light colours and glossy or reflective surfaces help to make the kitchen look even more spacious.

4- Use a simple colour scheme to avoid visual clutter: choose only soft, uniform colours for counters, walls and cabinets or splash it with a bold, contrasting tone for details. Alternatively, you can define the look of your kitchen in terms of materials and textures: metal, glass, marble, wood, exposed bricks, etc.

Small kitchen design need not be a troublesome headache if you follow some or all of the advice above when searching for ideas for your layout. Make good use of the knowledge of your kitchen fitter, or visit a store that can provide kitchen design services, this is normally provided free of charge especially if you are purchasing from them as well.

Let PE Interiors think outside the box for you: they can present you with the best ideas for Small Kitchen Design, not only making the most of your space, but also giving a unique, customised solution to your specific needs. The job will be done in a clean and orderly manner, to reduce to a minimum the disruptions in family life.

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

 

 

Chinese Cooking Recipes - 5 Vegetables Choices For Ramen and La Mian

Chinese and Japanese cuisine are more about the overall meal than just one component. Chinese cooking recipes like la mian use noodles to bring a heavier food with vegetables. There are many vegetables that are distinctly Asian in nature and go well with any of the Japanese or Chinese cooking recipes.

Ramen is a noodle soup that originated from Chinese cooking recipes with la mian. Many of the vegetables can be found in more than just one recipe. The key to many of the ingredients is to keep them big enough to be picked up with chop sticks. Small vegetables such as corn kernels are seldom seen in Asian cuisine.

The Vegetables

--1. Scallions/Green Onions
--2. Shiitake Mushrooms
--3. Bok Choy
--4. Mung Bean Sprouts
--5. Daikon/White Radish

Scallions/Green Onions

Scallions/green onions are long stem green vegetables. They have an onion flavor but are much more mild than a white onion. Their color and flavor bring a brightness to the dashi/soup of ramen dishes.

Shiitake Mushrooms

Shiitake mushrooms are know as the Japanese mushroom. They have a much more earthy flavor than white button mushrooms and can be found fresh or dried in your supermarket. The mushroom has a firm texture and can add a lot of flavor and firmness to any broth.

Bok Choy

Bok choy is a cabbage or lettuce originating in China. It has a light sweet flavor and crisp texture. Many times a small handful of leaves are tossed into a soup to add the sweet flavor that offset the onions and mushrooms. They turn a dark vibrant green as well when boiled for just a moment and usually loose some of their crisp texture.

Mung Bean Sprouts

Mung bean sprouts are sprout of the mung bean. They are typically white and have a yellow edible seed on the end. They are very crisp and light with a mild sweet flavor. They add color and texture to many dishes and should be added near the end of cooking or they loose their light flavor and crisp texture.

Daikon/White Radish

Daikon is a white radish that has the shape of a carrot. It has a stronger flavor than round red radishes and is used in fresh dishes like salads. They are sliced thin and added to soups but loose some of their flavor to other flavors of the dish. Daikons are used more in Chinese cooking recipes than Japanese cuisine but still bring flavor to ramen dishes.

More Ideas

Chinese cooking recipes are the origins of the Japanese ramen and many of the Chinese vegetables are used in the ramen dish. Most ramen only uses a few vegetables in the soup otherwise the flavor of the lighter vegetables would be loss. Get more Chinese cooking recipes by visiting http://www.squidoo.com/chinese-cooking-recipes-the-best-places-for-recipes-of-chinese-cooking and make your own delicious Asian food at home.

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

 

 

Food Photography Techniques for Capturing Minimalist Cooking

The rise of minimalist cooking is changing the art of food photography. The following is a look at some of the techniques adopted by photographers to capture the simplicity and the spirit of this modern cuisine. Whether it is because of the recession or a genuine desire to downsize and simplify, minimalist cooking has become extremely popular.
  Everything from expensive and hard to acquire  ingredients to rarely used, specialized utensils and equipment have been pared back to the bare minimum. Less is definitely more.
Many photographers have noticed this change, either consciously or intuitively and are evolving and adapting their techniques to suit. The old sumptuous saturated glistening overfilled image just doesn't seem to be a good match for this new approach to cooking and food in general.

The photographers who get this and have a feel for the subject have started to utilize a few specific techniques which serve to emphasize the subject matter but in a much more understated way and this article will lay out a few of these basic techniques. It is not intended to be a comprehensive photography primer and most of the techniques will not require expensive equipment. It needs to be stated though, that even a basic dSLR camera will be capable of much more flexibility than even the best point and shoot due to the amount of control available to the operator. This does not mean however that perfectly acceptable results cannot be achieved with the point and shoots, just that the range of possibilities is smaller.

Simplicity is the Key 

When composing the shot keep things very simple, plain white plates and brushed steel or plain counter tops work very well. If the image needs a bit of additional color, a sprig of a fresh herb such as sage is more than enough. Shoot on a level with or just a few degrees above the food. We are used to looking down on food and, in photography, offering a fresh perspective is always a good idea as it wakes the viewer's brain up. It also adds interesting possibilities for lighting but more about that later.

A blurred background is generally a good thing as this emphasizes the subject. This can be achieved by either using a long lens e.g. a 300ml with a wide aperture from a few feet away with a dSLR or by utilizing the macro setting on a point and shoot and getting in really close, normally within a foot of the subject. Both of these approaches have the added benefit of giving a very narrow depth of field. This means that only a small proportion of even the main subject is likely to be in focus. This concentrates the viewer's attention even more.

The Tripod

The only piece of equipment that is essential for taking high quality food photographs, other than a camera of course, is a tripod. It may not be required for every single shot but not having one would rule out a lot of potentially good shots. The choices would be between a small  tabletop model, probably best with the smaller point and shoot camera.

 This would enable the tripod to be set on the same surface as the item being photographed, very useful when the camera has to be close to the food. There is a small tripod available that has flexible legs enabling it to be wrapped around objects such as  tree branches and signpost poles. This type of support would come into its own for say, picnics or barbecues.

The bigger dSLR cameras tend to be too heavy for the smaller tripods  and generally require a normal sized model. The advice usually given to photographers is to buy the most expensive tripod that they can afford. I would say buy the tripod that will do the job without breaking the bank.

Whatever tripod is used always either release the camera's shutter remotely or use the timed delay function built into just about every camera now on the market. Pressing the shutter causes the camera to vibrate so doing this off camera or giving the camera time to settle down before the shutter release makes for a much sharper photograph.
This leads us to the main reason for using a tripod: the photograph can be taken in natural light, i.e. flash isn't essential. As a rule of thumb good natural light is always preferable to artificial if the choice is between one or the other but often the best photographs use a combination of the two.

Lighting

While the above applies to food photography in general  there are specific lighting approaches that give a more minimalist feel. The use of a very strong  back light is one such approach. The best source is a window that occupies the entire background.
This will give a very bright background with any colors reduced to pastels and objects such as trees, cars or other buildings reduced to abstract shapes. Now if this were the only light source used the food itself would be silhouetted and appear far too dark so a little fill light is needed.

This is a blast of light from the camera's flash that is not as powerful as it would be if there was no ambient light but is powerful enough to illuminate the main subject. Point and shoot cameras generally have a setting that automates this process while a little more experimentation may be required with dSLRs and flashes.

A couple of quick points about lighting that applies to all photography. Direct light is harsh and produces heavy sharp shadows. I think that it is safe to say that in all minimalist food photography this is a bad thing so we need to soften the light.
This applies to both natural and artificial light. With expensive off camera flashes a small diffuser that fits over the bulb is usually enough. In the case of smaller cameras with built in flashes a little ingenuity goes a long way. If the flash can be covered with a piece of semi transparent clear plastic or even a piece of greaseproof paper results can be improved dramatically.
The worse light source for photography is the small built in flash units on cheaper cameras. As for natural light, direct sunlight is to be avoided which is why a North or south facing window is best. If direct sunlight is the only option then a semi transparent plastic shower curtain attached to a frame of plastic piping makes for a great diffuser.

The Computer

Of course the process does not end with pressing the shutter. Once the session is finished, or even during the session, the images are uploaded to a computer and edited. Usually the editing consists of little more than a bit of sharpening, a slight color correction or a minor crop. It is possible to use the computer for just these technical chores but, with a little imagination, the computer, can become a creative tool in it's own right.
A minimalist approach to photography requires an awareness of what is essential to the image and what is incidental. It is often possible to lose information by increasing the exposure at this stage, often an increase of two thirds to a full stop can really make an image pop. Part of the reason that this is so effective is because it makes dull and off  whites bright. This effect is often used in fashion photography but works equally well with food.

Technique and Eye

There is no great mystery regarding what makes for great minimalist food photography. The best advice, as with all types of photography, is to find images that you like which were taken by others, see which techniques were applied, then practice. Hopefully a combination of good technique and a practiced eye will produce something unique. The following techniques work well for me: diffuse natural light from behind the subject and fill flash to fully illuminate the subject; a low point of view, get close to the same level as the food; blur the background and aim for a small depth of field; on the computer, sharpen the image a little, crop and color correct if required. Above all, experiment and have fun. One day I may be practicing and writing about a technique that you have discovered.

For more about food photography and minimalist cooking including examples of my photography check out my guest post on my wife's blog Minimalist Cook. I have been fascinated by minimalism for many years, especially as it pertains to photography and the arts. For more about minimalism in general and additional examples of my camera work check out my wife's other blog Minimalist Woman.

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

 

 

The Fish We Cook - Atlantic Pollack and Walleyed Pollock

POLLACK

Often referred to as green cod, Boston Bluefish, Blue Cod, Blue Snapper, Coalfish, Coley or Saithe the Pollack is a member of the cod family found in the cold waters of the North Atlantic from Nova Scotia to Virginia. It has a brownish green back with a Smokey grey or yellowish belly and averages 4 to 12 pounds and 2 to 3 feet in length but has been known to reach 46 pounds. The Pollack is a fast growing fish but usually does not live more than 15 years. Like its cousin the cod, it is a bottom feeding fish. The Pollack is abundant fish and is commercially important being used widely in the production of fish sticks and other breaded products. It is also one of the most common used fish when making artificial crab meat. It has a tender, white flaky meat that is fairly strong flavored compared to other whitefish. The best ways to cook Atlantic Pollack is to deep fry, bake, broil, pan fry, steam or poach.

POLLOCK, WALLEYED

The walleyed Pollock is a member of the cod family and is closely related to the Atlantic Pollack both in appearance and size with larger eyes being the major distinguishing factor. Abundant in the north Pacific, the walleyed Pollock is better tasting than its Atlantic cousins and is found under such names as silver cod, Alaska walleye, saithe, queddy salmon or sea salmon. It has an olive-green to brown back with silver sides and a white belly. Also known as Alaskan Pollock It is the world's second most important fish in terms of commercial tonnage. In the 1990's it reached its peak with over six million tons marketed.
The Pollock is a fast growing fish and produces many young which helps it with stand the great fishing pressure. The quality of the Alaskan Pollock is better than its cousin, the Atlantic Pollack. It has a whiter meat that is milder in flavor and less oily. It is the primary fish used in fast food chains such as McDonalds, Dairy Queen, Arby's, Long John Silver's and Subway. It is also a primary ingredient when making imitation crab meat. Its meat is firm and flaky with a mild flavor and is low in fat content and remains moist after cooking with a light tint of color. The best ways to cook Pollock is to bake, broil, saute, deep fry, oven fry or pan fry.

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 deep fry fish
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Rachael Ray - From Cookbooks to Magazines

Ray is practically everywhere. Currently she hosts the a syndicated talk/lifestyle show and two cooking shows on Food Network, "30 Minute Meals" and "Rachael Ray's Tasty Travels." She is also editor of the food magazine Every Day with Rachael Ray.
Rachael Ray grew up in Lake George, New York. Her family owned a restaurant on Cape Cod, Massachusetts. She got her start in the food business with various jobs including candy counter clerk, pub manager and gourmet food buyer.

As part of her job as a gourmet food buyer, she began teaching a cooking class for people who were reluctant to cook. It was during this time that she came up with the concept of 30 minute meals.
Ray's simple recipes concept is that they can be prepared in 30 minutes or less; while this concept has become very popular, she is not without critics. She is a fan and practitioner of shortcuts like using store-bought dough and chicken stock. Ray has told The New York Times and other media that her Sicilian and Cajun ancestry are strong influences on her cooking. She has also noted a disdain for measuring and instead approximates ingredient amounts.

Her classes were successful and the local CBS TV affiliate asked her to appear in a weekly segment on their newscasts. This, along with a public radio appearance and the publication of her first book, led to a Today show spot and her first Food Network contract in 2001.
By 2005, when Ray signed a deal with Oprah Winfrey to host her own syndicated daytime TV talk show, her popularity was at its pinnacle. She became so popular that she is credited with coining the catch phrases "EVOO" (extra-virgin olive oil), "yum-o" and "stoup" (cross between a soup and stew) among others.

Also in 2005, Ray signed onto launch a food magazine with Reader's Digest Association, publisher of Reader's Digest, Country Woman and Birds & Blooms magazine. The result was the magazine Every Day with Rachael Ray. While Every Day with Rachael Ray magazine entered a crowded magazine market, which included Martha Stewart Living, Cooking Light, Food and Wine magazine and many others, the magazine proved to be successful.

In 2009, according to Forbes magazine, Ray earned approximately $15 million in the year ending June 2009, from her television shows, magazine, numerous product endorsement deals and Rachael Ray-branded products like cookware, olive oil, food and linens.

For more on Every Day with Rachael Ray magazine, visit http://www.magazines.com/product/every-day-with-rachael-ray
Jessica Vandelay is a freelance writer in New York City.

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

 

 

How to Preserve Nutrients When Cooking Food

Preserving nutrients when preparing food is vital. As it is many things rob food of nutrients, the main culprits being air, water, heat and fat. For instance, vitamins B, C and folate are heat-sensitive nutrients. Also, cooking in water reduces the antioxidants in vegetables like broccoli, cauliflower, collard greens, and kale. Though there will always be some degree of nutrient degradation anytime you prepare and cook food there are several ways to maximize the nutrient retention of your food. Check out this list of dos and don'ts to retain those nutrients, vitamins and minerals.

Things you SHOULD do
Rinse in cold water
Reserve scrubbing for thick-skinned veggies
Preserve the leaves on leafy greens (this is where most of the nutrients are)
Remove as little of skin as possible (most of the nutrients are found just beneath skin)
Use a sharp knife when cutting or chopping (reduces incidence of bruising which compromises nutrient quality)
Steam cook adding vegetables only after water is boiling (high temperatures of steam locks in the nutrients)
Saute & stir-fry using a tablespoon or so of oil (again high temperatures lock in the nutrients
Purchase from your local farmers (less time food is stored less nutrients lost in shipping & storage process)
Eat raw fruits & vegetables (salads & smoothies are always refreshing)
Cook in stainless steel, glass or enamel (Copper in copper pots destroy vitamins)
Keep vegetables that easily dry or wilt (e.g. spinach, broccoli & celery) in a slightly humid, dark, cool atmosphere
Things you SHOULD NOT do:

Bake:
 Baking isn't a good cooking method because the long cooking times kill nutrients.
Peel and Trim: Many peels contain lots of minerals, vitamins & fiber so peeling should be avoided when possible.

Boil:
 Boiling destroys most nutrients because prolonged cooking time & nutrients go into water. In fact, nearly 80% of vitamins, minerals & nutrients are lost to this cooking method.
Soak: Soaking chopped, sliced or peeled veggies destroys nutrients.
Expose to Air & Light: When exposed to air and light nutrients in chopped, sliced and peeled are destroyed so cook immediately.

Eat processed foods:
 Processing destroys nutrients, vitamins & minerals so frozen or dried is actually a better choice.
Pre-wash: Don't wash until ready for use to curtail bacterial growth and reduce nutrient degradation.

Refrigerate potatoes, onions & water squash: Since their starch converts to sugar they should be stored in a cook, dark, well-ventilated atmosphere.
The nutrients found in fruits and vegetables are necessary to support the human body therefore, preserving them in the manner of preparation, cooking and storage is vital to our nutritional health.
 Of equal importance is taking care when shopping to pick fruits and vegetables that are bright in color, crisp, firm in texture and free of bruising, cracks and insect bites. Nonetheless, despite all of this don't drive yourself over the deep-end trying to rescue the nutrients. What's most important is that you take whatever steps that you can to minimize nutrient degradation and enjoy the deliciousness of eating.

Written by Amirah Bellamy, Vegan Fitness Meal Planner & Vegetarian Advocate
To learn more & get your FREE Healthy Eating eBook go to http://www.AmirahBFit.com

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