The Most Inept in the Kitchen Can Become a Skilled Chef
By Rachel York
The pressure of entertaining is sometimes overwhelming even without the stress of not knowing what to serve or the best way to prepare it. Here are some tips that I have found to be lifesavers.
Collecting a variety of recipes that you have proven to be tried and true may take some time, but it is the basics of serving your spread with confidence. Some of my favorite recipes came from friends or family, but be careful if you are not sure of your skill in the kitchen. The directions to these "family favorites" may be poorly written. They could be confusing and difficult to follow. When you are given a recipe read it immediately and clarify any questions. Magazine recipes are also a good resource because they are usually simple to follow. Be sure to organize them in a binder or notebook so that you can find them easily when you need them.
As you grow familiar with the items in your food library you will notice a pattern of ingredients that you use for a majority of your dishes. Make a base shopping list that you can use every time you plan and purchase. Add the other items to your base list as you create your menu. This saves time whether you are planning a dinner party, your family's weekly dinner menu, or just buying groceries.
There is a cookbook of hundreds of recipes from some of your favorite restaurants that I enjoy using. It has some incredibly easy to follow, precise instructions. I found it in the form of an E-Book. You can print the items you wish to try and add them to your binder of favorites. Remember to have a filing system in place to store all your recipes before you collect to many. You can use the standard main dish, sides, salads, etc., or I enjoy putting together a table spread in one file. The main dish, any sides, breads, and desert go together. This works especially for special occasion dinners or even a luncheon. You choose the main dish you wish to serve and everything else is there.
R. York
http://www.favoriteresturantrecipies.com/
Article Source: http://EzineArticles.com/?expert=Rachel_York
Showing posts with label Tips. Show all posts
Showing posts with label Tips. Show all posts
Spice Up Your Life
Spice Up Your Life
By Ananda Mahony
Common spices used every day in kitchens are more than just flavoursome ingredients. Many also have significant therapeutic value and when used regularly can help maintain wellbeing. This article looks at the healing and culinary qualities of 5 common spices: Ginger, Tumeric, Cumin, Cinnamon and Black Pepper.
Ginger
This spice comes from the underground rhizome of the ginger plant. Traditionally, ginger has been used to remedy symptoms arising from gastrointestinal issues. It works primarily by relaxing and soothing the intestinal tract. Ginger is also warming to the digestive system so useful for sluggish digestion.
Research has shown that ginger effectively reduces all symptoms associated with motion sickness including dizziness, nausea, vomiting, and cold sweating. This action is also helps to safely reduce nausea in pregnancy. The good thing is that ginger is extremely safe, and only a small dose is required.
Ginger has also shown a reduction of inflammation and swelling in trials for arthritis. Regular cooking with ginger will help reduce generalised inflammation within the body.
Cooking Tips
Fresh Ginger contains more of the anti-inflammatory gingerol compounds than dried so use fresh ginger in cooking rather than dried ginger. Used in tea, mixing the ginger with honey and lemon juice, its pungent effect may help to relieve sinus congestion and assist with digestion.
Tumeric
From the root of the Curcuma longa plant comes Tumeric. Traditionally called “Indian saffron” because of its deep colour Tumeric has a history of use as a spice, therapeutic remedy and clothes dye.
The deep yellow or orange flesh of Tumeric are largely responsible for its therapeutic effects. The active constituent in Tumeric is known as curcumin and it has shown in many studies to have a powerful antiinflammatory effect. When compared to drugs such as hydrocortisone and phenylbutazone, curcumin has exerted similar anti-inflammatory activity without the same risk of side effects.
Recent research Curcumin has shown to be a safe and effective treatment for inflammatory bowel diseases such as Crohn’s disease and ulcerative colitis. This effect has been seen in doses as low as the amount required for a good curry!
Another great benefit of including Tumeric in cooking regularly is that it has a powerful detoxifying effect. It works by enhancing the liver’s ability to detoxify chemicals.
Cooking Tips
Keep fresh Tumeric in the fridge and the powdered form in a cool, dark cupboard. Use it for soups, curries and bean dishes such as Kedgeree (see recipe below). Be warned, Tumeric will stain if it comes into contact with your hands or clothes.
Black Pepper
The berries of the pepper plant (Piper nigrum) are picked when half ripe and dried to create Black Peppercorns. Pepper has a stimulating effect on the digestive system which is why it is often added as a spice to foods. It works by stimulating the taste buds which has the effect of increasing hydrochloric acid (HCl) secretion in the stomach. An increase in HCl leads to more effective breakdown of foods and therefore increased bioavailability of nutrients. For this reason, pepper has been used in some traditional Ayurvedic herbal combinations to increase the absorption of the other herbs.
Black pepper also acts to reduce pain and gas build up in the gut which is likely also a result of increased HCl production. The hot taste of pepper has the effect of increasing sweating which promotes toxic elimination through the skin.
Pepper used to add flavour to food however, as with everything, too much of a good thing can be detrimental. A good guide is that you can taste the heat of added pepper but your mouth doesn’t feel hot or burnt.
Cinnamon
Cinnamon is a well known spice with an extensive history of use as a pungent and sweet flavouring agent as well as a medicine. It is the inner brown bark of the cinnamon tree, which is available as a form known as a quill or as ground powder.
Health Benefits
New research has shown that cinnamon may significantly help people with type 2 (non-insulin dependent) diabetes improve their ability to regulate their blood sugar.
Studies have found that cinnamon improved the ability of fat cells in diabetics to respond to insulin and greatly increased glucose uptake by the cells.
In a human clinical trial published in Diabetes Care, 2003 volunteers with type 2 diabetes were given doses of cinnamon powder, in capsules after meals. All volunteers in the trial responded to the effects of cinnamon with an average blood sugar level of 20% less than the control placebo group, some even achieving normal blood sugar levels.
The results of this study demonstrate that intake of 1 (equivalent to ¼ - ½ teaspoon daily), 3, or 6 g of cinnamon per day reduces serum glucose, triglyceride, LDL cholesterol, and total cholesterol in people with type 2 diabetes. The long term implications of this study suggest that regular inclusion of cinnamon in the diet of people with type 2 diabetes will reduce risk factors associated with diabetes and cardiovascular diseases.
Cinnamon research in a completely different area has also yielded positive results, this time for brain function. In one study chewing cinnamon flavoured gum or just smelling cinnamon enhanced study participants’ brain activity by improving cognitive processing. The specific outcomes were that tasks related to attention processes, virtual recognition memory, working memory, and visual-motor speed were all improved.
Cinnamon can be added to cereal, shakes, stewed apple and other sweets as well as savoury dishes such as lamb casseroles.
Cumin
Like Tumeric and Black pepper, Cumin seeds have a beneficial effect on the digestion. Cumin works to stimulate the secretion of pancreatic enzymes, compounds essential for good digestion and nutrient absorption. It is no surprise that these three spices are so commonly used together to create delicious dishes that have the added benefit of supporting the digestion.
Add Cumin to curries, bean and lentil dishes, vegetables and dukkah.
For more information about natural & organic skin care products contact Ananda Mahony ND at http://www.vitalenatural.com.au or at info@vitalenatural.com.au
As a naturopath Ananda has been involved in the natural skin care industry for many years. She specialises in the treatment of skin disorders such as acne, eczema, rosacea and dermatitis as well as anti-aging.
Please include this credit if you use this article.
Article Source: http://EzineArticles.com/?expert=Ananda_Mahony
By Ananda Mahony
Common spices used every day in kitchens are more than just flavoursome ingredients. Many also have significant therapeutic value and when used regularly can help maintain wellbeing. This article looks at the healing and culinary qualities of 5 common spices: Ginger, Tumeric, Cumin, Cinnamon and Black Pepper.
Ginger
This spice comes from the underground rhizome of the ginger plant. Traditionally, ginger has been used to remedy symptoms arising from gastrointestinal issues. It works primarily by relaxing and soothing the intestinal tract. Ginger is also warming to the digestive system so useful for sluggish digestion.
Research has shown that ginger effectively reduces all symptoms associated with motion sickness including dizziness, nausea, vomiting, and cold sweating. This action is also helps to safely reduce nausea in pregnancy. The good thing is that ginger is extremely safe, and only a small dose is required.
Ginger has also shown a reduction of inflammation and swelling in trials for arthritis. Regular cooking with ginger will help reduce generalised inflammation within the body.
Cooking Tips
Fresh Ginger contains more of the anti-inflammatory gingerol compounds than dried so use fresh ginger in cooking rather than dried ginger. Used in tea, mixing the ginger with honey and lemon juice, its pungent effect may help to relieve sinus congestion and assist with digestion.
Tumeric
From the root of the Curcuma longa plant comes Tumeric. Traditionally called “Indian saffron” because of its deep colour Tumeric has a history of use as a spice, therapeutic remedy and clothes dye.
The deep yellow or orange flesh of Tumeric are largely responsible for its therapeutic effects. The active constituent in Tumeric is known as curcumin and it has shown in many studies to have a powerful antiinflammatory effect. When compared to drugs such as hydrocortisone and phenylbutazone, curcumin has exerted similar anti-inflammatory activity without the same risk of side effects.
Recent research Curcumin has shown to be a safe and effective treatment for inflammatory bowel diseases such as Crohn’s disease and ulcerative colitis. This effect has been seen in doses as low as the amount required for a good curry!
Another great benefit of including Tumeric in cooking regularly is that it has a powerful detoxifying effect. It works by enhancing the liver’s ability to detoxify chemicals.
Cooking Tips
Keep fresh Tumeric in the fridge and the powdered form in a cool, dark cupboard. Use it for soups, curries and bean dishes such as Kedgeree (see recipe below). Be warned, Tumeric will stain if it comes into contact with your hands or clothes.
Black Pepper
The berries of the pepper plant (Piper nigrum) are picked when half ripe and dried to create Black Peppercorns. Pepper has a stimulating effect on the digestive system which is why it is often added as a spice to foods. It works by stimulating the taste buds which has the effect of increasing hydrochloric acid (HCl) secretion in the stomach. An increase in HCl leads to more effective breakdown of foods and therefore increased bioavailability of nutrients. For this reason, pepper has been used in some traditional Ayurvedic herbal combinations to increase the absorption of the other herbs.
Black pepper also acts to reduce pain and gas build up in the gut which is likely also a result of increased HCl production. The hot taste of pepper has the effect of increasing sweating which promotes toxic elimination through the skin.
Pepper used to add flavour to food however, as with everything, too much of a good thing can be detrimental. A good guide is that you can taste the heat of added pepper but your mouth doesn’t feel hot or burnt.
Cinnamon
Cinnamon is a well known spice with an extensive history of use as a pungent and sweet flavouring agent as well as a medicine. It is the inner brown bark of the cinnamon tree, which is available as a form known as a quill or as ground powder.
Health Benefits
New research has shown that cinnamon may significantly help people with type 2 (non-insulin dependent) diabetes improve their ability to regulate their blood sugar.
Studies have found that cinnamon improved the ability of fat cells in diabetics to respond to insulin and greatly increased glucose uptake by the cells.
In a human clinical trial published in Diabetes Care, 2003 volunteers with type 2 diabetes were given doses of cinnamon powder, in capsules after meals. All volunteers in the trial responded to the effects of cinnamon with an average blood sugar level of 20% less than the control placebo group, some even achieving normal blood sugar levels.
The results of this study demonstrate that intake of 1 (equivalent to ¼ - ½ teaspoon daily), 3, or 6 g of cinnamon per day reduces serum glucose, triglyceride, LDL cholesterol, and total cholesterol in people with type 2 diabetes. The long term implications of this study suggest that regular inclusion of cinnamon in the diet of people with type 2 diabetes will reduce risk factors associated with diabetes and cardiovascular diseases.
Cinnamon research in a completely different area has also yielded positive results, this time for brain function. In one study chewing cinnamon flavoured gum or just smelling cinnamon enhanced study participants’ brain activity by improving cognitive processing. The specific outcomes were that tasks related to attention processes, virtual recognition memory, working memory, and visual-motor speed were all improved.
Cinnamon can be added to cereal, shakes, stewed apple and other sweets as well as savoury dishes such as lamb casseroles.
Cumin
Like Tumeric and Black pepper, Cumin seeds have a beneficial effect on the digestion. Cumin works to stimulate the secretion of pancreatic enzymes, compounds essential for good digestion and nutrient absorption. It is no surprise that these three spices are so commonly used together to create delicious dishes that have the added benefit of supporting the digestion.
Add Cumin to curries, bean and lentil dishes, vegetables and dukkah.
For more information about natural & organic skin care products contact Ananda Mahony ND at http://www.vitalenatural.com.au or at info@vitalenatural.com.au
As a naturopath Ananda has been involved in the natural skin care industry for many years. She specialises in the treatment of skin disorders such as acne, eczema, rosacea and dermatitis as well as anti-aging.
Please include this credit if you use this article.
Article Source: http://EzineArticles.com/?expert=Ananda_Mahony
Travel Friendly Snacks and Nutrition For Kids
Travel Friendly Snacks and Nutrition For Kids
By Jeffrey Meier
Being fully-prepared for a long or even short trip can be a daunting task. You have to remember toothpaste, shampoo, socks, contact lens solution, and who knows what else. To top that off, if your journey is a long one either by car, train or plane (with layovers), you'll probably be hungry. The best way to make sure that you (and your companions) are both comfortable and well-fed is to take along some travel-friendly snacks - it'll make your trip much more pleasurable.
Travel-friendly snacks can encompass a lot of categories depending on your mode of transportation. For example, if you are traveling by plane, a good snack would be one that can fit into a small carry-on and travel safely through the security checkpoints. Some of these snacks might include bags of assorted nuts, potato chips, cookies, granola bars and sandwich crackers. If you have a small insulated bag, you can also bring a sandwich with you. Just be cautious when it comes to liquids. Depending on when you read this article, airline security may still prevent carrying liquids past the security checkpoint.
If you're traveling by train, you have the freedom to bring almost anything you want. In the times I've traveled by train, knowing the trip would last for at least six hours, I decided to bring as many items as I could to avoid spending money for expensive (yet tasty) train food. If you are traveling by train, some travel-friendly snacks can include anything from the simple non-perishable snacks mentioned above, to homemade sandwiches and your own beverages. The sky is pretty much the limit on the train. But to avoid having to heat your food up, it is recommended that you take along prepared deli-styled sandwiches (cold cuts, chicken salad) or raw vegetables.
The only form of travel that might be more convenient than a train is a car. Of course in your car you make the rules, so you can bring anything that you want - even foods you may need to heat up (I've heated up my food in local convenience stores with no problems in the past). It is still best to bring as many non-perishable or barely-perishable items as you can, because once you begin traveling you may not want to stop often. Also, keep in mind that anything can happen on the road, so take this opportunity to prepare for an emergency. Stock up with as much water and canned food (bring a can opener) as your car can permit. That way, not only will you have snacks, but you'll also be prepared for anything else.
Travel-friendly snacks are perfect additions to any trip. And since traveling can be a tiring experience, bringing something light along with you cannot only keep your energy up, but also your spirits. Don't take the chance of being unprepared during a delay of extensive layover. Packing some travel-friendly snacks for your next trip may make traveling easier than ever.
Jeffrey Meier of Jam727 Enterprises at http://www.Jam727.com offers information articles on a wide variety of subjects including Food Nutrition for Kids at http://www.jam727.com/Nutrition/Nutrition-Kids.php
Article Source: http://EzineArticles.com/?expert=Jeffrey_Meier
By Jeffrey Meier
Being fully-prepared for a long or even short trip can be a daunting task. You have to remember toothpaste, shampoo, socks, contact lens solution, and who knows what else. To top that off, if your journey is a long one either by car, train or plane (with layovers), you'll probably be hungry. The best way to make sure that you (and your companions) are both comfortable and well-fed is to take along some travel-friendly snacks - it'll make your trip much more pleasurable.
Travel-friendly snacks can encompass a lot of categories depending on your mode of transportation. For example, if you are traveling by plane, a good snack would be one that can fit into a small carry-on and travel safely through the security checkpoints. Some of these snacks might include bags of assorted nuts, potato chips, cookies, granola bars and sandwich crackers. If you have a small insulated bag, you can also bring a sandwich with you. Just be cautious when it comes to liquids. Depending on when you read this article, airline security may still prevent carrying liquids past the security checkpoint.
If you're traveling by train, you have the freedom to bring almost anything you want. In the times I've traveled by train, knowing the trip would last for at least six hours, I decided to bring as many items as I could to avoid spending money for expensive (yet tasty) train food. If you are traveling by train, some travel-friendly snacks can include anything from the simple non-perishable snacks mentioned above, to homemade sandwiches and your own beverages. The sky is pretty much the limit on the train. But to avoid having to heat your food up, it is recommended that you take along prepared deli-styled sandwiches (cold cuts, chicken salad) or raw vegetables.
The only form of travel that might be more convenient than a train is a car. Of course in your car you make the rules, so you can bring anything that you want - even foods you may need to heat up (I've heated up my food in local convenience stores with no problems in the past). It is still best to bring as many non-perishable or barely-perishable items as you can, because once you begin traveling you may not want to stop often. Also, keep in mind that anything can happen on the road, so take this opportunity to prepare for an emergency. Stock up with as much water and canned food (bring a can opener) as your car can permit. That way, not only will you have snacks, but you'll also be prepared for anything else.
Travel-friendly snacks are perfect additions to any trip. And since traveling can be a tiring experience, bringing something light along with you cannot only keep your energy up, but also your spirits. Don't take the chance of being unprepared during a delay of extensive layover. Packing some travel-friendly snacks for your next trip may make traveling easier than ever.
Jeffrey Meier of Jam727 Enterprises at http://www.Jam727.com offers information articles on a wide variety of subjects including Food Nutrition for Kids at http://www.jam727.com/Nutrition/Nutrition-Kids.php
Article Source: http://EzineArticles.com/?expert=Jeffrey_Meier
Preparing To Cook Italian
Preparing To Cook Italian
By Ian Shell
You might have found lots of databases on Italian cooking through the Internet and be excited about trying to delve into the world of parmagiana, pesto, and pasta.
It would be useful to have on hand some basic ingredients that are found in lots of Italian cooking. By that way, you will be able to serve your Italian food most days without having to do an extensive grocery shop.
Lets look at the ingredients that you need to have in your grocery list.
Garlic: This may sound like a cliché to you, but this modest bulb has its own place in all Italian kitchens. Keep garlic in a dry and cool place, such as a pantry or root cellar. Look for bulbs with no discoloration on the bottom when buying garlic as these discolorations indicate moulding and age.
Tomato Sauce: You do not have to buy the expensive tomato sauce. The national brand or house brand at your nearby local grocery store will be fine in your Italian dish. Local made tomato sauce does not affect the taste of your Italian cooking. Try not to buy from the "pre-seasoned" blends, as you will be adding your own spices and herbs.
Pasta: Do not buy a huge quantity of any one specific pasta. It is preferable to keep a little amount of the most regular types such as wide egg noodle, large and small shells, elbow macaroni, linguine and spaghetti. It will be good if you have storage so that you can keep the long noodles in a long container. Moreover, you can find many Tupperware makers that are specially design to keep the pasta in to maintain freshness.
Parmesan Cheese: Freshly ground Parmesan cheese is always a welcome addition to the top of any Italian dish even though it may not always be needed in the ingredients of the Italian recipe you are cooking. The famous cheese brand, Kraft, has a new product with a block of cheese in its container along with its grater. The price is not expensive and it works very well with Italian cooking.
Olive oil: One of the mistakes that many Italian food amateurs make is using pricey olive oil for things like pan-frying. Using the standard olive oil, which is yellow in colour is just fine for this.
Keep these ingredients well stocked and you will be ready and prepared to cook any Italian dish.
www.1-stop-cooking-recipes.com
Ian Shell
ian@moneymadeeasy.co.nz
http://www.1-stop-cooking-recipes.com
Article Source: http://EzineArticles.com/?expert=Ian_Shell
By Ian Shell
You might have found lots of databases on Italian cooking through the Internet and be excited about trying to delve into the world of parmagiana, pesto, and pasta.
It would be useful to have on hand some basic ingredients that are found in lots of Italian cooking. By that way, you will be able to serve your Italian food most days without having to do an extensive grocery shop.
Lets look at the ingredients that you need to have in your grocery list.
Garlic: This may sound like a cliché to you, but this modest bulb has its own place in all Italian kitchens. Keep garlic in a dry and cool place, such as a pantry or root cellar. Look for bulbs with no discoloration on the bottom when buying garlic as these discolorations indicate moulding and age.
Tomato Sauce: You do not have to buy the expensive tomato sauce. The national brand or house brand at your nearby local grocery store will be fine in your Italian dish. Local made tomato sauce does not affect the taste of your Italian cooking. Try not to buy from the "pre-seasoned" blends, as you will be adding your own spices and herbs.
Pasta: Do not buy a huge quantity of any one specific pasta. It is preferable to keep a little amount of the most regular types such as wide egg noodle, large and small shells, elbow macaroni, linguine and spaghetti. It will be good if you have storage so that you can keep the long noodles in a long container. Moreover, you can find many Tupperware makers that are specially design to keep the pasta in to maintain freshness.
Parmesan Cheese: Freshly ground Parmesan cheese is always a welcome addition to the top of any Italian dish even though it may not always be needed in the ingredients of the Italian recipe you are cooking. The famous cheese brand, Kraft, has a new product with a block of cheese in its container along with its grater. The price is not expensive and it works very well with Italian cooking.
Olive oil: One of the mistakes that many Italian food amateurs make is using pricey olive oil for things like pan-frying. Using the standard olive oil, which is yellow in colour is just fine for this.
Keep these ingredients well stocked and you will be ready and prepared to cook any Italian dish.
www.1-stop-cooking-recipes.com
Ian Shell
ian@moneymadeeasy.co.nz
http://www.1-stop-cooking-recipes.com
Article Source: http://EzineArticles.com/?expert=Ian_Shell
Picky Eaters - 7 Ways To Get Your Child To Eat
Picky Eaters - 7 Ways To Get Your Child To Eat
By Peg Baron
Let's face it; lots of little kids are picky eaters. Most of them outgrow this in time, but meanwhile it can be very frustrating if the picky eater is one of your own children. Questions are always in the back of your mind - Are they healthy? Will they grow? Will they fall off the doctor's growth charts? Will they ever eat anything besides macaroni and cheese? If there are no health issues and they're just fussy, try some of these tricks:
1. Give your dishes kid-friendly names. For example, call the food Maria's Pixie Dust Noodles or Beautiful Butterfly Cheese Sandwiches. Some kids prefer names like Eyeball Soup or Greasy Hair Spaghetti. Whatever works and you're not too disgusted.
2. Find out what food your child's favorite sports person, super hero, or cartoon figure like and fix these especially for your child. Make a big deal out of it and take a picture of your child eating the extra special dish.
3. Some people are successful with sneaking bits of offending food into their child's current favorite dishes. For instance, grated carrots in cookies, extra fruit in yogurt, raisins added to oatmeal, or a little hamburger mixed in with the mac and cheese. Baby food can be hidden in a lot of things. Be creative and experiment. When baking from scratch, you can sometimes take out half the sugar in cookie, granola, muffin, or snack cake recipes. Oftentimes you can use applesauce instead of oil.
4. Cut everything up. Sandwiches, toast, cheese, fruit, veggies, and pancakes can be cut into triangles or interesting cookie cutter shapes. Ask your child what shape he wants his cheese in today; hearts or stars. Make the presentation on the plate look appetizing, and be sure one food doesn't touch another food! That bothers a lot of kids. You can even buy a new special "big boy" plate or "big girl" bowl. You never know, this could make the food on the plate look more interesting.
5. Kids like smoothies. Throw frozen strawberries or a berry blend, plus a banana and any other fresh fruit you want into the blender along with some milk or orange juice and 1/4 cup of cottage cheese. Let them help prepare their creation.
6. When eating out, let your picky eater try a bite of the food from your plate. If you take a bite of your entree and rate it from 1-10, your kids become curious and want to give your food their own rating. Usually if you rate it a 1 yuk, you get more takers than a 10 yummy. They see it as a fun dare.
7. Use the scarcity tactic. It works in sales and it can work at home. Make a new dish, but only just enough for the grown ups at the table. While you're all at the table, have the grown ups praise the new dish to each other. If the kids ask, tell them it's a new dish and "Sorry, but there's only enough here for me and Dad. I wish you could have some, but this is all there is." If you've done a good job, your children will be begging to try it. You can then happily share the small amount you made.
Some of these tactics will work some of the time, but not all of them all of the time. What's important is that your attitude is light and you're not forcing them to eat. Try to stay positive and be a good food role model. Eventually, although there are no guarantees, your child will slowly pass through their phase of picky eating. I thought my picky eater would never ever like more than 5 things (and 2 of them were pizza), but she did and is now a healthy and thriving teenager.
Peggy is the editor of the popular Cookin' Kids Newsletter. Interesting themes, fun facts, silly clip art, easy recipes, kid jokes, cooking terms, and safety tips make this newsletter a hit with kids! Learn more about it at http://cookinkids.com/Newsletter
Article Source: http://EzineArticles.com/?expert=Peg_Baron
By Peg Baron
Let's face it; lots of little kids are picky eaters. Most of them outgrow this in time, but meanwhile it can be very frustrating if the picky eater is one of your own children. Questions are always in the back of your mind - Are they healthy? Will they grow? Will they fall off the doctor's growth charts? Will they ever eat anything besides macaroni and cheese? If there are no health issues and they're just fussy, try some of these tricks:
1. Give your dishes kid-friendly names. For example, call the food Maria's Pixie Dust Noodles or Beautiful Butterfly Cheese Sandwiches. Some kids prefer names like Eyeball Soup or Greasy Hair Spaghetti. Whatever works and you're not too disgusted.
2. Find out what food your child's favorite sports person, super hero, or cartoon figure like and fix these especially for your child. Make a big deal out of it and take a picture of your child eating the extra special dish.
3. Some people are successful with sneaking bits of offending food into their child's current favorite dishes. For instance, grated carrots in cookies, extra fruit in yogurt, raisins added to oatmeal, or a little hamburger mixed in with the mac and cheese. Baby food can be hidden in a lot of things. Be creative and experiment. When baking from scratch, you can sometimes take out half the sugar in cookie, granola, muffin, or snack cake recipes. Oftentimes you can use applesauce instead of oil.
4. Cut everything up. Sandwiches, toast, cheese, fruit, veggies, and pancakes can be cut into triangles or interesting cookie cutter shapes. Ask your child what shape he wants his cheese in today; hearts or stars. Make the presentation on the plate look appetizing, and be sure one food doesn't touch another food! That bothers a lot of kids. You can even buy a new special "big boy" plate or "big girl" bowl. You never know, this could make the food on the plate look more interesting.
5. Kids like smoothies. Throw frozen strawberries or a berry blend, plus a banana and any other fresh fruit you want into the blender along with some milk or orange juice and 1/4 cup of cottage cheese. Let them help prepare their creation.
6. When eating out, let your picky eater try a bite of the food from your plate. If you take a bite of your entree and rate it from 1-10, your kids become curious and want to give your food their own rating. Usually if you rate it a 1 yuk, you get more takers than a 10 yummy. They see it as a fun dare.
7. Use the scarcity tactic. It works in sales and it can work at home. Make a new dish, but only just enough for the grown ups at the table. While you're all at the table, have the grown ups praise the new dish to each other. If the kids ask, tell them it's a new dish and "Sorry, but there's only enough here for me and Dad. I wish you could have some, but this is all there is." If you've done a good job, your children will be begging to try it. You can then happily share the small amount you made.
Some of these tactics will work some of the time, but not all of them all of the time. What's important is that your attitude is light and you're not forcing them to eat. Try to stay positive and be a good food role model. Eventually, although there are no guarantees, your child will slowly pass through their phase of picky eating. I thought my picky eater would never ever like more than 5 things (and 2 of them were pizza), but she did and is now a healthy and thriving teenager.
Peggy is the editor of the popular Cookin' Kids Newsletter. Interesting themes, fun facts, silly clip art, easy recipes, kid jokes, cooking terms, and safety tips make this newsletter a hit with kids! Learn more about it at http://cookinkids.com/Newsletter
Article Source: http://EzineArticles.com/?expert=Peg_Baron
Smoker Grills - A New Twist On Grilling Food
Smoker Grills - A New Twist On Grilling Food
By Peyton Hines
Millions of people own outdoor grills, but for the serious grill cook, a smoker grill adds taste and a new twist to typical cook-out foods. Back yard get-togethers will never be the same once you start serving up mesquite smoked chicken and hickory smoked steak. For patient and adventurous grillers, smoker grills are the perfect way to add punch to the foods you prepare outdoors on your grill. Smoker grills are more than just a place to cook your food... smoker grills are a place to transform ordinary food into tantalizingly savory food.
Smoker grills are combination grills that allow you to not only grill your food, but smoke your food as well. The typical grill allows you to grill your meat traditionally over an open flame, and the smoker grill also allows you to smoke the food slowly over the smoker grill's fire box. These grills are designed to give you those great flavors of hardwoods such as oak, hickory, mesquite and more.
The wood chips placed in the smoker grill's fire box create a distinct smoked flavor that engulfs the foods being prepared, and creates not only a mouthwatering aroma, but unbelievable flavor as well. With smoker grills, the flame never comes in contact with the food, when it is being smoked. Although the food takes much longer to prepare, there is no fear of juices dripping and causing embarrassing flame bursts and scorched food.
Unlike grilling, broiling or baking, the temperature used in smoking meats is much lower and becomes blended with the wood that is used to smoke the food. Smoker grills allow you to prepare not only meat, but steamed vegetables as well. Vegetables prepared in smoker grills are not only tasty, the smoking process traps in the valuable nutrients from the vegetables, making them healthier as well. A whole variety of recipes can be prepared with smoker grills, such as hickory smoked chili.
Smoker grills are also the healthier way to cook. Smoker grills allow you to prepare your foods with less fat and cholesterol than with many other cooking methods.
Choosing the right kind of smoker is very important, as there are many manufacturers of smokers available on the market today. Purchasing one of these types of smokers is indeed an investment worth making if you like the taste of smoked foods. The size of smoker grills varies from large trailer pulled smoker grills used mainly for restaurants or outdoor conventions, to typical family style smoker grills, perfect for the back yard.
Basic smoker grills which have the grill option on the top and the firebox located underneath are space efficient and are not much larger than your typical backyard grill. Commercial smoker grills that are constructed with heavy carbon steel are very expensive and not intended for home use. Family style smoker grills are more expensive than your basic backyard grill; but then again, think of the delectable food that you'll be serving your loved ones with it!
There is a trend to 'go back to basics' and to enjoy food in its healthiest and purest form. So go ahead and try smoker grills and get back to serving healthy, home cooked meals as opposed to picking something up from a fast-food place near you.
To learn more about outdoor cooking equipment and get information about outdoor cooking visit our site at http://www.thebarbecuesite.com
Article Source: http://EzineArticles.com/?expert=Peyton_Hines
By Peyton Hines
Millions of people own outdoor grills, but for the serious grill cook, a smoker grill adds taste and a new twist to typical cook-out foods. Back yard get-togethers will never be the same once you start serving up mesquite smoked chicken and hickory smoked steak. For patient and adventurous grillers, smoker grills are the perfect way to add punch to the foods you prepare outdoors on your grill. Smoker grills are more than just a place to cook your food... smoker grills are a place to transform ordinary food into tantalizingly savory food.
Smoker grills are combination grills that allow you to not only grill your food, but smoke your food as well. The typical grill allows you to grill your meat traditionally over an open flame, and the smoker grill also allows you to smoke the food slowly over the smoker grill's fire box. These grills are designed to give you those great flavors of hardwoods such as oak, hickory, mesquite and more.
The wood chips placed in the smoker grill's fire box create a distinct smoked flavor that engulfs the foods being prepared, and creates not only a mouthwatering aroma, but unbelievable flavor as well. With smoker grills, the flame never comes in contact with the food, when it is being smoked. Although the food takes much longer to prepare, there is no fear of juices dripping and causing embarrassing flame bursts and scorched food.
Unlike grilling, broiling or baking, the temperature used in smoking meats is much lower and becomes blended with the wood that is used to smoke the food. Smoker grills allow you to prepare not only meat, but steamed vegetables as well. Vegetables prepared in smoker grills are not only tasty, the smoking process traps in the valuable nutrients from the vegetables, making them healthier as well. A whole variety of recipes can be prepared with smoker grills, such as hickory smoked chili.
Smoker grills are also the healthier way to cook. Smoker grills allow you to prepare your foods with less fat and cholesterol than with many other cooking methods.
Choosing the right kind of smoker is very important, as there are many manufacturers of smokers available on the market today. Purchasing one of these types of smokers is indeed an investment worth making if you like the taste of smoked foods. The size of smoker grills varies from large trailer pulled smoker grills used mainly for restaurants or outdoor conventions, to typical family style smoker grills, perfect for the back yard.
Basic smoker grills which have the grill option on the top and the firebox located underneath are space efficient and are not much larger than your typical backyard grill. Commercial smoker grills that are constructed with heavy carbon steel are very expensive and not intended for home use. Family style smoker grills are more expensive than your basic backyard grill; but then again, think of the delectable food that you'll be serving your loved ones with it!
There is a trend to 'go back to basics' and to enjoy food in its healthiest and purest form. So go ahead and try smoker grills and get back to serving healthy, home cooked meals as opposed to picking something up from a fast-food place near you.
To learn more about outdoor cooking equipment and get information about outdoor cooking visit our site at http://www.thebarbecuesite.com
Article Source: http://EzineArticles.com/?expert=Peyton_Hines
Smoker Cooking Is Worth The Wait!
Smoker Cooking Is Worth The Wait!
By Peyton Hines
Although barbequing is the typical way most of us cook outdoors, smoker cooking is gaining in popularity. Even though the smoked heat method takes considerably longer than your basic charcoal grill, cooks say that the distinctive taste of smoker cooking is well worth the wait.
Smoker cooking is a form of cooking where the smoke from burning wood prepares your foods. Heated hard wood chips, such as mesquite, hickory and oak are placed in a smoker, which not only cook the food, but also add a unique flavor from each wood type. The typical wood smoker has a separate fire chamber, which allows the heat and smoke to pass through the food being prepared. In smoker cooking, food never comes in contact with an actual flame as it does with charcoal grilling. As such, there are no dripping oils, bursts of flames or charcoal burnt food.
Smoker cooking allows for a whole range of flavor opportunities. The type of hard wood chips you choose will provide the unique flavor for your smoked food. Hickory typically provides a heavy, smoky flavor to foods, and is often used when smoker cooking a turkey. Wood chips made from apple or pecan trees produce a lighter smoke flavor and will produce foods with a light, slightly sweet smoked taste, often used with a white fish fillet.
Patience and allowing oodles of time to prepare a meal is the key to successful smoker cooking. Foods cooked with heated smoke take considerably longer to cook than foods slapped on the barbeque. Depending in the size of the food you are preparing, and the temperature you are cooking, smoker cooking takes hours longer than typical grilling. A four pound piece of meat that will cook in 45 minutes on a barbeque will most likely take at least two hours in a smoker. A four pound chicken will need about four hours in the smoker before it is done. The best way to tell if meat is thoroughly cooked is to use a meat thermometer. Chicken that is thoroughly cooked has a temperature of 165 degrees.
There are endless possibilities when smoker cooking food. Any type of meat, poultry or seafood can be prepared by smoker cooking. Experimentation will allow you to find the perfect wood chip for each of your favorite meat types. Rubbing spices on your meat prior to smoker cooking, as well as adding sauces while meat is being prepared adds even more flavor to your food.
Smoker cooking is also ideal for steaming vegetables. The smoker cooking process seals in not just the taste, but the nutrients as well. Smoker cooking is the simple way and tasty way to add more veggies to your diet. Many of your favorite recipes can also be prepared via smoker cooking. Chili is a smoker cooking favorite for many cooks. Your smoker will most likely come with a cookbook filled with new recipes to try.
So when you have the time and are yearning for food with that unique smoky flavor, consider smoker cooking for your next meal.
To learn more about outdoor cooking equipment and get information about outdoor cooking visit our site at http://www.thebarbecuesite.com
Article Source: http://EzineArticles.com/?expert=Peyton_Hines
By Peyton Hines
Although barbequing is the typical way most of us cook outdoors, smoker cooking is gaining in popularity. Even though the smoked heat method takes considerably longer than your basic charcoal grill, cooks say that the distinctive taste of smoker cooking is well worth the wait.
Smoker cooking is a form of cooking where the smoke from burning wood prepares your foods. Heated hard wood chips, such as mesquite, hickory and oak are placed in a smoker, which not only cook the food, but also add a unique flavor from each wood type. The typical wood smoker has a separate fire chamber, which allows the heat and smoke to pass through the food being prepared. In smoker cooking, food never comes in contact with an actual flame as it does with charcoal grilling. As such, there are no dripping oils, bursts of flames or charcoal burnt food.
Smoker cooking allows for a whole range of flavor opportunities. The type of hard wood chips you choose will provide the unique flavor for your smoked food. Hickory typically provides a heavy, smoky flavor to foods, and is often used when smoker cooking a turkey. Wood chips made from apple or pecan trees produce a lighter smoke flavor and will produce foods with a light, slightly sweet smoked taste, often used with a white fish fillet.
Patience and allowing oodles of time to prepare a meal is the key to successful smoker cooking. Foods cooked with heated smoke take considerably longer to cook than foods slapped on the barbeque. Depending in the size of the food you are preparing, and the temperature you are cooking, smoker cooking takes hours longer than typical grilling. A four pound piece of meat that will cook in 45 minutes on a barbeque will most likely take at least two hours in a smoker. A four pound chicken will need about four hours in the smoker before it is done. The best way to tell if meat is thoroughly cooked is to use a meat thermometer. Chicken that is thoroughly cooked has a temperature of 165 degrees.
There are endless possibilities when smoker cooking food. Any type of meat, poultry or seafood can be prepared by smoker cooking. Experimentation will allow you to find the perfect wood chip for each of your favorite meat types. Rubbing spices on your meat prior to smoker cooking, as well as adding sauces while meat is being prepared adds even more flavor to your food.
Smoker cooking is also ideal for steaming vegetables. The smoker cooking process seals in not just the taste, but the nutrients as well. Smoker cooking is the simple way and tasty way to add more veggies to your diet. Many of your favorite recipes can also be prepared via smoker cooking. Chili is a smoker cooking favorite for many cooks. Your smoker will most likely come with a cookbook filled with new recipes to try.
So when you have the time and are yearning for food with that unique smoky flavor, consider smoker cooking for your next meal.
To learn more about outdoor cooking equipment and get information about outdoor cooking visit our site at http://www.thebarbecuesite.com
Article Source: http://EzineArticles.com/?expert=Peyton_Hines
10 Reasons to Cook at Home
10 Reasons to Cook at Home
By Lynette Mitchell
Here are 10 great reasons to eat in rather than eating out. Cooking at home is good for more than just the budget.
1. You control the portions, and therefore are not tempted to eat more than you really need to. Think about how much you'll save on, not only food, but your waistline as well, by controlling how much you eat. Do you really need the huge platters of food that the restaurants give you?
2. Left overs make great lunches for work and school, saving time and money. All you need to do is cook a little extra and pack it away in lunch boxes as you serve up the meal. It's already done with no extra effort involved.
3. The ritual of cooking a meal can bring a family together, and if the children help with cooking it can give them skills for life. Why leave it to schools to do all the teaching, and they'll appreciate the food even more if they help cook it.
4. You don't have to travel beyond your own front door to enjoy eating great food.
5. It teaches children the value of planning ahead. What they see you do rubs off. If they see you planning meals and shopping for the ingredients on a regular basis, they will be more than likely to take it up one day themselves. If they see you eating out all the time, they'll most probably plan for that instead.
6. No more indecision as you are poring over the menu. If your meal is planned then you already know what you are going to have, and you are likely to enjoy eating the meal more, as well.
7. You won't be tempted by all the added extras that go with eating out. After all, do you really want fries with that, or an extra large soda?
8. You help the local economy by using the local supermarket to buy your food, and the meal will only taste better for it.
9. You have complete control over the ingredients you use. Think of how much better you will feel knowing exactly what is going into that meal. Also, if any member of your family has a food intolerance then it will be easier on them.
10. You don't have to pay tips for indifferent service!
Have you ever wondered what it would be like to cook restaurant recipes at home? Did you think they were beyond your skills? Believe it or not, recipes from Applebee's, Outback Steakhouse, and even KFC are easier to make than you think. Click Here to find out more.
Article Source: http://EzineArticles.com/?expert=Lynette_Mitchell
By Lynette Mitchell
Here are 10 great reasons to eat in rather than eating out. Cooking at home is good for more than just the budget.
1. You control the portions, and therefore are not tempted to eat more than you really need to. Think about how much you'll save on, not only food, but your waistline as well, by controlling how much you eat. Do you really need the huge platters of food that the restaurants give you?
2. Left overs make great lunches for work and school, saving time and money. All you need to do is cook a little extra and pack it away in lunch boxes as you serve up the meal. It's already done with no extra effort involved.
3. The ritual of cooking a meal can bring a family together, and if the children help with cooking it can give them skills for life. Why leave it to schools to do all the teaching, and they'll appreciate the food even more if they help cook it.
4. You don't have to travel beyond your own front door to enjoy eating great food.
5. It teaches children the value of planning ahead. What they see you do rubs off. If they see you planning meals and shopping for the ingredients on a regular basis, they will be more than likely to take it up one day themselves. If they see you eating out all the time, they'll most probably plan for that instead.
6. No more indecision as you are poring over the menu. If your meal is planned then you already know what you are going to have, and you are likely to enjoy eating the meal more, as well.
7. You won't be tempted by all the added extras that go with eating out. After all, do you really want fries with that, or an extra large soda?
8. You help the local economy by using the local supermarket to buy your food, and the meal will only taste better for it.
9. You have complete control over the ingredients you use. Think of how much better you will feel knowing exactly what is going into that meal. Also, if any member of your family has a food intolerance then it will be easier on them.
10. You don't have to pay tips for indifferent service!
Have you ever wondered what it would be like to cook restaurant recipes at home? Did you think they were beyond your skills? Believe it or not, recipes from Applebee's, Outback Steakhouse, and even KFC are easier to make than you think. Click Here to find out more.
Article Source: http://EzineArticles.com/?expert=Lynette_Mitchell
5 Tips to Save Time When Cooking at Home
5 Tips to Save Time When Cooking at Home
By Lynette Mitchell
People often say the reason they eat out so often is because cooking at home is tedious work. Not only do you have to prepare and cook the meal, you also have to do the cleaning up afterwards. It all takes time, and isn't it worth just a little extra to pay for that takeout or restaurant meal, rather than eating in? Well, here are 5 tips to get over those hurdles and make eating at home easier.
1. Plan ahead. I can't stress this enough. The best way to save both time and money is to know what you are cooking ahead of time. There are advantages to doing this. You know what your meals are, and you can do a shopping list. That way you only buy what you need at the supermarket, instead of grabbing items off the shelf that then hibernate in the cupboards until it comes time to clean them out. Planning ahead also means you can pre-prepare meals when you need to.
2. Wash up as you go along. One of the big gripes about cooking and eating at home are the dishes. For some reason they become a hurdle you have to jump over at the end of the meal. If you are left with all the washing up it can take some pleasure out of the meal. If you put some warm water into the sink and wash up utensils, chopping boards and pots as you go along it will save you time and washing the dishes won't seem so bad after all.
3. Use pre-chopped vegetables. Pre-chopped vegetables are great. Most supermarkets stock them these days, and while they can be a bit more expensive, it's worth it to save time in the kitchen. It will still save you money compared to eating out.
4. Use the left overs for lunches. When you clean up in the kitchen pack the left overs into the lunch boxes straight away, and put them in the fridge for tomorrow. It will save time and stress in the morning. No more making lunches just as you are running out the door.
5. Get the children involved in cooking. This may seem like a time waster, but in the long run teaching your children basic cooking skills can save you time and stress. Also, there's nothing better than knowing your children are going to know more about nutrition than the average child, and are less likely to be overweight because of it. Also, your children are going to be happy to sit down to a meal they helped to prepare.
With these 5 tips you should be on your way to eating in more often and enjoying the experience. It can be easy if you plan ahead. Enjoy your meals and keep those restaurant meals for special occasions.
Have you ever wondered what it would be like to cook restaurant recipes at home? Did you think they were beyond your skills? Believe it or not, recipes from Applebee's, Outback Steakhouse, and even KFC are easier to make than you think. Click Here to find out more.
Article Source: http://EzineArticles.com/?expert=Lynette_Mitchell
By Lynette Mitchell
People often say the reason they eat out so often is because cooking at home is tedious work. Not only do you have to prepare and cook the meal, you also have to do the cleaning up afterwards. It all takes time, and isn't it worth just a little extra to pay for that takeout or restaurant meal, rather than eating in? Well, here are 5 tips to get over those hurdles and make eating at home easier.
1. Plan ahead. I can't stress this enough. The best way to save both time and money is to know what you are cooking ahead of time. There are advantages to doing this. You know what your meals are, and you can do a shopping list. That way you only buy what you need at the supermarket, instead of grabbing items off the shelf that then hibernate in the cupboards until it comes time to clean them out. Planning ahead also means you can pre-prepare meals when you need to.
2. Wash up as you go along. One of the big gripes about cooking and eating at home are the dishes. For some reason they become a hurdle you have to jump over at the end of the meal. If you are left with all the washing up it can take some pleasure out of the meal. If you put some warm water into the sink and wash up utensils, chopping boards and pots as you go along it will save you time and washing the dishes won't seem so bad after all.
3. Use pre-chopped vegetables. Pre-chopped vegetables are great. Most supermarkets stock them these days, and while they can be a bit more expensive, it's worth it to save time in the kitchen. It will still save you money compared to eating out.
4. Use the left overs for lunches. When you clean up in the kitchen pack the left overs into the lunch boxes straight away, and put them in the fridge for tomorrow. It will save time and stress in the morning. No more making lunches just as you are running out the door.
5. Get the children involved in cooking. This may seem like a time waster, but in the long run teaching your children basic cooking skills can save you time and stress. Also, there's nothing better than knowing your children are going to know more about nutrition than the average child, and are less likely to be overweight because of it. Also, your children are going to be happy to sit down to a meal they helped to prepare.
With these 5 tips you should be on your way to eating in more often and enjoying the experience. It can be easy if you plan ahead. Enjoy your meals and keep those restaurant meals for special occasions.
Have you ever wondered what it would be like to cook restaurant recipes at home? Did you think they were beyond your skills? Believe it or not, recipes from Applebee's, Outback Steakhouse, and even KFC are easier to make than you think. Click Here to find out more.
Article Source: http://EzineArticles.com/?expert=Lynette_Mitchell
3 Reasons to Eat In Rather Than at a Restaurant
3 Reasons to Eat In Rather Than at a Restaurant
By Lynette Mitchell
Have you considered that eating out at restaurants all the time may actually be having a negative effect on your life. Here are three good reasons to consider eating in rather than going to that chain restaurant:
1. You have control:
When you eat out you really have no idea what is going into the food you are eating, but if you eat at home you know everything that is going into your meal. Not only do you have control of the ingredients, you have control over the portions. This means that you can more easily lose weight if that is what you wish to do, and even if you don't need to lose weight, your overall health will be better if you know what you are eating.
2. If you have children you can teach them habits for life:
What could be better than teaching your children the benefits of preparing a good meal? If you share the meal preparation time with them you are also showing them how to cook, and not leaving it to other people, such as schools to do so. Think about what your children really need to know about food and eating; it goes beyond just having a meal. They need to know what a healthy meal tastes like, and how to prepare it, and what happens after the meal has been finished. Yes, I'm talking about washing the dishes and cleaning the kitchen. If they find out how to do these things now they will be better off when they go to college or get a job, and the burden will be taken off you to do everything. Cooking at home becomes a habit just like eating out was a habit.
3. When you do go out to a restaurant it will be a real treat.
If you go out to restaurants all the time, then eating in the restaurant becomes part of your daily life, and a routine just like any other. It takes the glamour out of going out for a meal. By cooking at home, and only treating yourself to meals out occasionally, you make them special occasions. What could be better than that?
So next time you are heading out to that restaurant for yet another over priced meal, think about all the reasons you have to eat at home, and save the restaurant meal for a special occasion. You'll enjoy it more, and you'll feel better in the long run.
Have you ever wondered what it would be like to cook restaurant recipes at home? Did you think they were beyond your skills? Believe it or not, recipes from Applebee's, Outback Steakhouse, and even KFC are easier to make than you think. Click Here to find out more.
Article Source: http://EzineArticles.com/?expert=Lynette_Mitchell
By Lynette Mitchell
Have you considered that eating out at restaurants all the time may actually be having a negative effect on your life. Here are three good reasons to consider eating in rather than going to that chain restaurant:
1. You have control:
When you eat out you really have no idea what is going into the food you are eating, but if you eat at home you know everything that is going into your meal. Not only do you have control of the ingredients, you have control over the portions. This means that you can more easily lose weight if that is what you wish to do, and even if you don't need to lose weight, your overall health will be better if you know what you are eating.
2. If you have children you can teach them habits for life:
What could be better than teaching your children the benefits of preparing a good meal? If you share the meal preparation time with them you are also showing them how to cook, and not leaving it to other people, such as schools to do so. Think about what your children really need to know about food and eating; it goes beyond just having a meal. They need to know what a healthy meal tastes like, and how to prepare it, and what happens after the meal has been finished. Yes, I'm talking about washing the dishes and cleaning the kitchen. If they find out how to do these things now they will be better off when they go to college or get a job, and the burden will be taken off you to do everything. Cooking at home becomes a habit just like eating out was a habit.
3. When you do go out to a restaurant it will be a real treat.
If you go out to restaurants all the time, then eating in the restaurant becomes part of your daily life, and a routine just like any other. It takes the glamour out of going out for a meal. By cooking at home, and only treating yourself to meals out occasionally, you make them special occasions. What could be better than that?
So next time you are heading out to that restaurant for yet another over priced meal, think about all the reasons you have to eat at home, and save the restaurant meal for a special occasion. You'll enjoy it more, and you'll feel better in the long run.
Have you ever wondered what it would be like to cook restaurant recipes at home? Did you think they were beyond your skills? Believe it or not, recipes from Applebee's, Outback Steakhouse, and even KFC are easier to make than you think. Click Here to find out more.
Article Source: http://EzineArticles.com/?expert=Lynette_Mitchell
Traditional Christmas Cooking
Traditional Christmas Cooking
By Brian Little
Christmas is a time of year when different families around the world will get together and observe traditions that are the same for them year after year and yet vastly different from those that other families share around the block. There are very few universal Christmas traditions any more and there is nothing wrong with that. In America however, there are some items that many people consider traditional holiday cooking and there is little that will be done to dissuade these opinions. The truth is that many of these traditional holiday foods are largely traditional in specific regions rather than the United States having one nations wide traditional Christmas dinner.
Turkey or ham? For some families the answer is both while others answer quite quickly that it is neither. One of the best all-American Christmas cooking ideas I've ever seen was lasagna. It was a Christmas Eve tradition but a delicious tradition just the same. There are no right or wrong traditions only those traditions that work well for you and your family. If you feel the need to change a long-standing tradition for a large extended family by all means discuss it with everyone involved. Otherwise it is your tradition and you should feel free to make it your own.
At the same time, there is something comforting and reminiscent of home to have those traditions to come home to year after year. I can't help but think of the movie Christmas with the Kranks. The entire movie was spent in an attempt to break with the traditional Christmas trappings and trimmings only to make a mad dash to return to them in the end. That is often the way things go when attempting to break with tradition. If you are considering this for the first time this Christmas be sure to hang on to some of your old traditions in case you find that it just doesn't feel like Christmas without them. You certainly don't want it to be too late and miss out on the spirit of Christmas in your home.
Other great traditional favorites for many Americans as far as Christmas cooking goes are: sweet potato casseroles, devilled eggs, dressing or stuffing, mashed potatoes, green bean casserole, pumpkin pie, apple pie, mince meat pie, and pecan pie. Of course there are regional favorites that are often highly dependent upon where you live such as key lime pie, lemon icebox pie, oyster dressing, deep fried turkey. If one of these is a Christmas tradition for you, no matter where you are in the world you will think of home or Christmas whenever you come across them. It's really amazing how that happens and quite nice too when family and friends seem far away to have something as simple as a dish of food make them seem that much closer.
That, of course, is the great, and almost perfect things about Christmas traditions. We pass them along to our children who one day will find that they are a little less alone because someone in an airport is eating a slice of key lime pie or having a dish or macaroni and cheese. If you don't have Christmas traditions it is time to develop a few just so that you can share something special and almost sacred with your friends and family.
Brian Little is a small business advisor with Bedrock Financial Group http://www.bedrockfinancing.com He also hosts a holiday site filled with articles, free information, and great shopping ideas. Visit today at http://www.bestchristmaslist.com
Article Source: http://EzineArticles.com/?expert=Brian_Little
By Brian Little
Christmas is a time of year when different families around the world will get together and observe traditions that are the same for them year after year and yet vastly different from those that other families share around the block. There are very few universal Christmas traditions any more and there is nothing wrong with that. In America however, there are some items that many people consider traditional holiday cooking and there is little that will be done to dissuade these opinions. The truth is that many of these traditional holiday foods are largely traditional in specific regions rather than the United States having one nations wide traditional Christmas dinner.
Turkey or ham? For some families the answer is both while others answer quite quickly that it is neither. One of the best all-American Christmas cooking ideas I've ever seen was lasagna. It was a Christmas Eve tradition but a delicious tradition just the same. There are no right or wrong traditions only those traditions that work well for you and your family. If you feel the need to change a long-standing tradition for a large extended family by all means discuss it with everyone involved. Otherwise it is your tradition and you should feel free to make it your own.
At the same time, there is something comforting and reminiscent of home to have those traditions to come home to year after year. I can't help but think of the movie Christmas with the Kranks. The entire movie was spent in an attempt to break with the traditional Christmas trappings and trimmings only to make a mad dash to return to them in the end. That is often the way things go when attempting to break with tradition. If you are considering this for the first time this Christmas be sure to hang on to some of your old traditions in case you find that it just doesn't feel like Christmas without them. You certainly don't want it to be too late and miss out on the spirit of Christmas in your home.
Other great traditional favorites for many Americans as far as Christmas cooking goes are: sweet potato casseroles, devilled eggs, dressing or stuffing, mashed potatoes, green bean casserole, pumpkin pie, apple pie, mince meat pie, and pecan pie. Of course there are regional favorites that are often highly dependent upon where you live such as key lime pie, lemon icebox pie, oyster dressing, deep fried turkey. If one of these is a Christmas tradition for you, no matter where you are in the world you will think of home or Christmas whenever you come across them. It's really amazing how that happens and quite nice too when family and friends seem far away to have something as simple as a dish of food make them seem that much closer.
That, of course, is the great, and almost perfect things about Christmas traditions. We pass them along to our children who one day will find that they are a little less alone because someone in an airport is eating a slice of key lime pie or having a dish or macaroni and cheese. If you don't have Christmas traditions it is time to develop a few just so that you can share something special and almost sacred with your friends and family.
Brian Little is a small business advisor with Bedrock Financial Group http://www.bedrockfinancing.com He also hosts a holiday site filled with articles, free information, and great shopping ideas. Visit today at http://www.bestchristmaslist.com
Article Source: http://EzineArticles.com/?expert=Brian_Little
Slow Cooking Made Easy - Easy Crockpot Recipes Are The Best!
Slow Cooking Made Easy - Easy Crockpot Recipes Are The Best!
By Tony Buel
Our grandmothers knew the secret to running an efficient kitchen and making the best and most flavorful meals. And they didn't seem like they were rushing around much or look overly stressed either. How did they do it?
A lot of us have this secret and don't know it! A lot of us have this secret time saving appliance sitting high on a kitchen shelf somewhere and it's just collecting dust. What is it? It's the crockpot!
The trusty old crockpot is making a comeback in a big way! The convenience of this appliance cannot be underestimated. Let's bring this hidden appliance back into plain view, shall we? Let's not be so quick to forget what it is able to do for us.
With some easy crockpot recipes in hand, you can easily put your ingredients into your crockpot in the morning. Then set it... and forget it! When you return home at the end of the day, you will be greeted by a delicious and mouthwatering aroma that is simply indescribable.
There are 5 ingredient, 4 ingredient, and even 3 ingredient recipes that are easy enough to make and that are simply the best in my opinion: Best and Easy Crockpot Recipes.
You also have a lot of choices to create a variety of foods that will satisfy any family, large or small. And regardless of the size of your family, the time spent preparing your meal doesn't have to go up considerably for a large family. Keep your crockpot busy so you won't have to be!
A crockpot is perfect for the busy family - Its a 'dump it all in' appliance that takes a very little amount of effort as well as a very little amount of talent. You can try some easy crockpot recipes just to get started. You don't have to be a gourmet to make a gourmet meal!
It may be time to kick the fast food habit and start a new slow cooked habit. Just think of that for a minute. You put the ingredients in your crockpot in the morning and turn it on. There! You're done with dinner! And it took less time than rushing to the fast food place after work. And the final result is a well balanced meal that saved you a whole lot of time and money.
A crockpot can do all that? Yes, and more.
And whose grandmother wouldn't be proud of that?
For More Info and Recommendations See Best and Easy Crockpot Recipes
Article Source: http://EzineArticles.com/?expert=Tony_Buel
By Tony Buel
Our grandmothers knew the secret to running an efficient kitchen and making the best and most flavorful meals. And they didn't seem like they were rushing around much or look overly stressed either. How did they do it?
A lot of us have this secret and don't know it! A lot of us have this secret time saving appliance sitting high on a kitchen shelf somewhere and it's just collecting dust. What is it? It's the crockpot!
The trusty old crockpot is making a comeback in a big way! The convenience of this appliance cannot be underestimated. Let's bring this hidden appliance back into plain view, shall we? Let's not be so quick to forget what it is able to do for us.
With some easy crockpot recipes in hand, you can easily put your ingredients into your crockpot in the morning. Then set it... and forget it! When you return home at the end of the day, you will be greeted by a delicious and mouthwatering aroma that is simply indescribable.
There are 5 ingredient, 4 ingredient, and even 3 ingredient recipes that are easy enough to make and that are simply the best in my opinion: Best and Easy Crockpot Recipes.
You also have a lot of choices to create a variety of foods that will satisfy any family, large or small. And regardless of the size of your family, the time spent preparing your meal doesn't have to go up considerably for a large family. Keep your crockpot busy so you won't have to be!
A crockpot is perfect for the busy family - Its a 'dump it all in' appliance that takes a very little amount of effort as well as a very little amount of talent. You can try some easy crockpot recipes just to get started. You don't have to be a gourmet to make a gourmet meal!
It may be time to kick the fast food habit and start a new slow cooked habit. Just think of that for a minute. You put the ingredients in your crockpot in the morning and turn it on. There! You're done with dinner! And it took less time than rushing to the fast food place after work. And the final result is a well balanced meal that saved you a whole lot of time and money.
A crockpot can do all that? Yes, and more.
And whose grandmother wouldn't be proud of that?
For More Info and Recommendations See Best and Easy Crockpot Recipes
Article Source: http://EzineArticles.com/?expert=Tony_Buel
Tips on Cooking in College
Tips on Cooking in College
By Jeffrey Meier
What are two words to describe the average college student? I choose busy and broke. I can say this because I am a veteran of the college experience and know what it means to bring my own beverage to a buffet to cut costs, or to use a sandwich maker to make breakfast. For some reason it is customary to be absolutely poor with no time to do anything about it when in college. Which means students are forced to try to purchase a meal plan or live on the "poor man's diet." If you're a college student (or the parent of a college student) I know your struggles and want to help you to find a few easy solutions to help relieve the burden of having no resources or insight into cooking in college.
The first solution I want to offer is for students who aren't cooking in college because they don't have a stove or microwave in their dorm room. I was in this position in school, which forced me and my roommate to get really creative when meal time rolled around. Remember that sandwich maker I mentioned earlier? Well it came in so handy for us that we ended up making meals for our friends on it. Traditionally created to put meat and cheese inside two slices of bread, the sandwich maker then seals the ingredients between the slices for a good-tasting hot sandwich. We of course saw limitless possibilities the unique product and used it to make square pancakes, fry bacon, and scramble eggs. While it seems a little over the top, it actually worked! We were able to eat well without needing a stove - only an available plug.
But if you are one of those lucky college students who have pots, pans, eating utensils, and living quarters with a stove, you're in luck - even if you don't know what to do with them. Let's say for instance your Mom gave you several cans of vegetables and some frozen chicken? You've been eye-balling that chicken forever knowing that you don't know how to fry it. And the last time you tried to bake some it was still frozen in the middle. There is an easy and very healthy solution to this problem. It's called homemade chicken noodle soup. Sounds intimidating, huh? Well don't let the word "homemade" fool you; it is very simple.
To get started you simply fill one of those large pots halfway with water then toss in about four pieces of frozen chicken (legs and thighs). Turn the fire up to high until the water boils then turn it to the low setting to simmer. Let the chicken simmer until you can poke a fork into easily it then throw in the vegetables you have (corn, carrots, and green beans are good) after draining the water out first. Season the soup with a good amount salt, some chicken-flavored bouillon cubes if you have them, and a little pepper for taste then throw in some egg noodles (Ramon Noodles can work too). When you are able to pull the meat off the bone with no trouble and the noodles are soft, you're good to go. This recipe makes cooking in college completely simple.
One last "cooking in college" recipe that works really well for either the sandwich maker or a skillet is cheese quesadillas. They are incredible to eat and can be made in large quantities for a cheap price. All you need is a bag of flour tortilla shells (usually about $1), a bag of shredded cheddar cheese or a Mexican cheese blend (either one usually about $2-$3), and 2 jalapeño peppers (about $.15 each). Butter either the bottom of the sandwich maker or skillet then warm both tortilla shells in the butter for a great flavor then set them on a plate. Next cut up some jalapeño peppers in small bits and spread them evenly on one shell then cover with a liberal handful of cheese. Place the second shell on top then put in the skillet on high heat or place in the sandwich maker (you may need the cut the shell to fit the size of the sandwich maker). If you're using a sandwich maker, you simply close the lid and let it heat the quesadilla up on both sides simultaneously. If you're using a skillet, wait until the cheese melts then carefully flip to brown the other side. Take out in about 1 minute and you're ready to eat. Cooking in college is pretty easy, wouldn't you say?
There is an abundance of information on ways to successfully manage your time as a student while also cooking in college. And if your friends are anything like mine were, once they smell those great meals coming from your room or apartment, they'll be trying to eat at your house every day. But just politely let them know they can do it on their own then point them to this article about cooking in college. Trust me - you'll be able to hold on to your food easier that way!
Jeffrey Meier of Jam727 Enterprises at http://www.Jam727.com offers information articles on a wide variety of subjects including Cooking at http://www.jam727.com/cookingbook/cooking_experience.htm
Article Source: http://EzineArticles.com/?expert=Jeffrey_Meier
By Jeffrey Meier
What are two words to describe the average college student? I choose busy and broke. I can say this because I am a veteran of the college experience and know what it means to bring my own beverage to a buffet to cut costs, or to use a sandwich maker to make breakfast. For some reason it is customary to be absolutely poor with no time to do anything about it when in college. Which means students are forced to try to purchase a meal plan or live on the "poor man's diet." If you're a college student (or the parent of a college student) I know your struggles and want to help you to find a few easy solutions to help relieve the burden of having no resources or insight into cooking in college.
The first solution I want to offer is for students who aren't cooking in college because they don't have a stove or microwave in their dorm room. I was in this position in school, which forced me and my roommate to get really creative when meal time rolled around. Remember that sandwich maker I mentioned earlier? Well it came in so handy for us that we ended up making meals for our friends on it. Traditionally created to put meat and cheese inside two slices of bread, the sandwich maker then seals the ingredients between the slices for a good-tasting hot sandwich. We of course saw limitless possibilities the unique product and used it to make square pancakes, fry bacon, and scramble eggs. While it seems a little over the top, it actually worked! We were able to eat well without needing a stove - only an available plug.
But if you are one of those lucky college students who have pots, pans, eating utensils, and living quarters with a stove, you're in luck - even if you don't know what to do with them. Let's say for instance your Mom gave you several cans of vegetables and some frozen chicken? You've been eye-balling that chicken forever knowing that you don't know how to fry it. And the last time you tried to bake some it was still frozen in the middle. There is an easy and very healthy solution to this problem. It's called homemade chicken noodle soup. Sounds intimidating, huh? Well don't let the word "homemade" fool you; it is very simple.
To get started you simply fill one of those large pots halfway with water then toss in about four pieces of frozen chicken (legs and thighs). Turn the fire up to high until the water boils then turn it to the low setting to simmer. Let the chicken simmer until you can poke a fork into easily it then throw in the vegetables you have (corn, carrots, and green beans are good) after draining the water out first. Season the soup with a good amount salt, some chicken-flavored bouillon cubes if you have them, and a little pepper for taste then throw in some egg noodles (Ramon Noodles can work too). When you are able to pull the meat off the bone with no trouble and the noodles are soft, you're good to go. This recipe makes cooking in college completely simple.
One last "cooking in college" recipe that works really well for either the sandwich maker or a skillet is cheese quesadillas. They are incredible to eat and can be made in large quantities for a cheap price. All you need is a bag of flour tortilla shells (usually about $1), a bag of shredded cheddar cheese or a Mexican cheese blend (either one usually about $2-$3), and 2 jalapeño peppers (about $.15 each). Butter either the bottom of the sandwich maker or skillet then warm both tortilla shells in the butter for a great flavor then set them on a plate. Next cut up some jalapeño peppers in small bits and spread them evenly on one shell then cover with a liberal handful of cheese. Place the second shell on top then put in the skillet on high heat or place in the sandwich maker (you may need the cut the shell to fit the size of the sandwich maker). If you're using a sandwich maker, you simply close the lid and let it heat the quesadilla up on both sides simultaneously. If you're using a skillet, wait until the cheese melts then carefully flip to brown the other side. Take out in about 1 minute and you're ready to eat. Cooking in college is pretty easy, wouldn't you say?
There is an abundance of information on ways to successfully manage your time as a student while also cooking in college. And if your friends are anything like mine were, once they smell those great meals coming from your room or apartment, they'll be trying to eat at your house every day. But just politely let them know they can do it on their own then point them to this article about cooking in college. Trust me - you'll be able to hold on to your food easier that way!
Jeffrey Meier of Jam727 Enterprises at http://www.Jam727.com offers information articles on a wide variety of subjects including Cooking at http://www.jam727.com/cookingbook/cooking_experience.htm
Article Source: http://EzineArticles.com/?expert=Jeffrey_Meier
Cooking For Children
Cooking For Children
By Alex Devin
This article is not about preaching for healthy food for kids, it is to give you guidelines for cooking for kids which I believe both you and your children will benefit from. Read it to the end and you will see what I mean.
In our society, food is not scarce any more. On the contrary, food is available and is easy to get. This leads our children to consume fast food and snacks in quantities that may harm their health and could result in our children being fat and unhealthy adults.
As parents it is our responsibility to feed our children well, and teach them eating habits that will serve them all their lives, and will help them be the healthy and happy people we want them to be.
It is not a secret that the food we consume as adults and our state of health is the outcome of the food we had when we were kids.
Cooking for kids is not at all a heavy task. As long as we know how to do it, when we have recipes for children, healthy cooking is easy and fun.
Children, like grownups, like tasty food, they eat first with their eyes and appreciate what is on their plate. It is our tendency to think that they do not feel or see all this, but even if they do not express it, in their subconscious, they do.
I would like to suggest that we cook at home and do it in a fashion that both adults and kids will enjoy our cooking for children.We do not have to cook daily, this is what fridges and freezers are for. You can limit your cooking to once or twice a week.
I discovered two ebooks that have a wonderful selection of famous restaurants recipes:
1. CopyCatCookbook
2. America's Most Recipes
The directions are simple and easy to follow. The recipes in these books were collected and tried by professionals. They are easy to follow and cooking them will result in wonderful dishes that will make your children prefer eating at home to any fast food.
Each book contains hundreds of recipes and come with worthwhile bonus books. There are many bonuses, one of which is Kid Approved Cookbook. But, please do not limit yourself to this one as childrens' palates are constantly changing at a young age. Cook recipes from each and every category and you will be surprised how much fun you will have around the table.
Try it and you will be a winner.
To discover how you too can cook great recipes for children, click here: How to get famous restaurant's recipes and cook for kids. Alex Devin writes about cooking on this webpage: How to cook like a chef in your own home.
Article Source: http://EzineArticles.com/?expert=Alex_Devin
By Alex Devin
This article is not about preaching for healthy food for kids, it is to give you guidelines for cooking for kids which I believe both you and your children will benefit from. Read it to the end and you will see what I mean.
In our society, food is not scarce any more. On the contrary, food is available and is easy to get. This leads our children to consume fast food and snacks in quantities that may harm their health and could result in our children being fat and unhealthy adults.
As parents it is our responsibility to feed our children well, and teach them eating habits that will serve them all their lives, and will help them be the healthy and happy people we want them to be.
It is not a secret that the food we consume as adults and our state of health is the outcome of the food we had when we were kids.
Cooking for kids is not at all a heavy task. As long as we know how to do it, when we have recipes for children, healthy cooking is easy and fun.
Children, like grownups, like tasty food, they eat first with their eyes and appreciate what is on their plate. It is our tendency to think that they do not feel or see all this, but even if they do not express it, in their subconscious, they do.
I would like to suggest that we cook at home and do it in a fashion that both adults and kids will enjoy our cooking for children.We do not have to cook daily, this is what fridges and freezers are for. You can limit your cooking to once or twice a week.
I discovered two ebooks that have a wonderful selection of famous restaurants recipes:
1. CopyCatCookbook
2. America's Most Recipes
The directions are simple and easy to follow. The recipes in these books were collected and tried by professionals. They are easy to follow and cooking them will result in wonderful dishes that will make your children prefer eating at home to any fast food.
Each book contains hundreds of recipes and come with worthwhile bonus books. There are many bonuses, one of which is Kid Approved Cookbook. But, please do not limit yourself to this one as childrens' palates are constantly changing at a young age. Cook recipes from each and every category and you will be surprised how much fun you will have around the table.
Try it and you will be a winner.
To discover how you too can cook great recipes for children, click here: How to get famous restaurant's recipes and cook for kids. Alex Devin writes about cooking on this webpage: How to cook like a chef in your own home.
Article Source: http://EzineArticles.com/?expert=Alex_Devin
The Difference Between Herbs and Spices
The Difference Between Herbs and Spices
By Deborah Prosser
The difference between herbs and spices is rather subtle. But the main difference is in knowing where the plant species originates from and what part of the plant is used. Spices tend to come from plants grown in tropical climates where as herbal plants can be grown in many climates. Most herbs come from the green parts of a plant such as the stem and leaves while most spices come from the root, seeds, bark or flowers of a plant. Cinnamon is a spice made from the bark of the cinnamon tree. Ginger is made from roots while cumin and nutmeg are made from seeds.
Over the passage of time the meaning and definition of herbs and spices have changed and today the words are used interchangeably. One of the important differences between herbs and spices is in how to use them when cooking. For example, herbs are used in larger portions than spices for flavoring foods. Spices are generally stronger tasting and are used in much smaller amounts.
Some favorite herbs are: Thyme, Basil, Parsley, Chives, Oregano, Sage, Marjoram, Rosemary and mint
Some favorite spices are: Cinnamon, Ginger, Nutmeg, Cloves, Curry, Cumin and Vanilla
Many people seem hesitant to experiment with new food tastes and often stick with the tried and true. If you haven't tried some of these favorite herbs and spices cooked with your foods you may be surprised how good the food will taste. Combine various herbs and spices with foods and you'll find how much you enjoy altering the flavors of ordinary tasting dishes.
Flavorings
Since ancient times, herbs and spices have been used to alter flavoring to foods. Every part of the world has it's own favorite food tastes and if you've experimented with different cuisines then you know how much variety herbs and spices can bring to foods. We are truly fortunate today to have many of the world cuisines right in our own neighborhood restaurants. So, if you haven't already tried them, why not do so. Tasting food from various cultures will give you an appreciation of how herbs and spices can be used. For example, the oregano in Italian foods and curries used in Indian foods surely will demonstrate the difference that using herbs and spices make in cooking.
At home
If you're not prepared to spend money to experiment with restaurant cuisines, then try experimenting with these herbs and spices when cooking at home. Most supermarkets carry a good selection of fresh cut and dried herbs and spices. So, with just a little bit of effort, you can bring this world of flavors into your meals at home.
Using herbs
Herbs and spices are best added near the end of the cooking time to retain most of their flavors. Add them to soups and stews during the last hour of cooking. Adding freshly cut herbs such as parsley, basil and cilantro to salads is a great way to eat herbs right out of the garden. Other common uses of herbs and Spices are in making herbal teas or in the preserving of foods. Herbs have been used for medicinal purposes well before pharmaceutical products were ever invented. Another common use of herbs is in making cosmetic products.
As you can see there are many ways to add wholesome goodness to your life using herbs and spices.
Deborah Prosser is a partner in Ipcor Publishing and Personal Logs.com. She is publisher of the website Get In ShapeFind more information about herbs and spices on her webpage Herbs and Spices Download a Free copy of the e-book '101 Everyday Tips To Lose 10 Lbs' from her Get In Shape website.
Article Source: http://EzineArticles.com/?expert=Deborah_Prosser
By Deborah Prosser
The difference between herbs and spices is rather subtle. But the main difference is in knowing where the plant species originates from and what part of the plant is used. Spices tend to come from plants grown in tropical climates where as herbal plants can be grown in many climates. Most herbs come from the green parts of a plant such as the stem and leaves while most spices come from the root, seeds, bark or flowers of a plant. Cinnamon is a spice made from the bark of the cinnamon tree. Ginger is made from roots while cumin and nutmeg are made from seeds.
Over the passage of time the meaning and definition of herbs and spices have changed and today the words are used interchangeably. One of the important differences between herbs and spices is in how to use them when cooking. For example, herbs are used in larger portions than spices for flavoring foods. Spices are generally stronger tasting and are used in much smaller amounts.
Some favorite herbs are: Thyme, Basil, Parsley, Chives, Oregano, Sage, Marjoram, Rosemary and mint
Some favorite spices are: Cinnamon, Ginger, Nutmeg, Cloves, Curry, Cumin and Vanilla
Many people seem hesitant to experiment with new food tastes and often stick with the tried and true. If you haven't tried some of these favorite herbs and spices cooked with your foods you may be surprised how good the food will taste. Combine various herbs and spices with foods and you'll find how much you enjoy altering the flavors of ordinary tasting dishes.
Flavorings
Since ancient times, herbs and spices have been used to alter flavoring to foods. Every part of the world has it's own favorite food tastes and if you've experimented with different cuisines then you know how much variety herbs and spices can bring to foods. We are truly fortunate today to have many of the world cuisines right in our own neighborhood restaurants. So, if you haven't already tried them, why not do so. Tasting food from various cultures will give you an appreciation of how herbs and spices can be used. For example, the oregano in Italian foods and curries used in Indian foods surely will demonstrate the difference that using herbs and spices make in cooking.
At home
If you're not prepared to spend money to experiment with restaurant cuisines, then try experimenting with these herbs and spices when cooking at home. Most supermarkets carry a good selection of fresh cut and dried herbs and spices. So, with just a little bit of effort, you can bring this world of flavors into your meals at home.
Using herbs
Herbs and spices are best added near the end of the cooking time to retain most of their flavors. Add them to soups and stews during the last hour of cooking. Adding freshly cut herbs such as parsley, basil and cilantro to salads is a great way to eat herbs right out of the garden. Other common uses of herbs and Spices are in making herbal teas or in the preserving of foods. Herbs have been used for medicinal purposes well before pharmaceutical products were ever invented. Another common use of herbs is in making cosmetic products.
As you can see there are many ways to add wholesome goodness to your life using herbs and spices.
Deborah Prosser is a partner in Ipcor Publishing and Personal Logs.com. She is publisher of the website Get In ShapeFind more information about herbs and spices on her webpage Herbs and Spices Download a Free copy of the e-book '101 Everyday Tips To Lose 10 Lbs' from her Get In Shape website.
Article Source: http://EzineArticles.com/?expert=Deborah_Prosser
15 Basic Cooking Tips To Make Your Life Easier!
15 Basic Cooking Tips To Make Your Life Easier!
By Andrew Chin
There are some basic cooking tips that anyone could learn and use to help out in the kitchen. With todays' busy lifestyles becoming more prevalent, learning and using these basic cooking tips will save you time and headache.
The following fifteen is just a tiny handful of the many basic cooking tips that you could integrate into your everyday life to save time and money.
• Bacon: Reduce shrinkage by running cold water over it before frying.
• Beans: Stop gas attacks by adding a tablespoon of bicarbonate of soda in a big pot of beans while they are soaking.
• Boiled Eggs: Add some vinegar or a little salt to the boiling water when boiling eggs. This basic cooking tips will keep the egg in the shell if it cracks.
• Ripening Fruits and Vegetables: Put your unripe fruit and vegetables in a brown paper bag and place the bag in a dark cupboard for few day. Using this basic cooking tips is an excellent way to save money on fruits and vegetables that has to be ripened.
• Salads: Cut your iceberg lettuce into wedges instead of tearing salad greens to save some time making a salad.
• Spaghetti Sauce: Add a small pinch of bicarbonate of soda to your spaghetti sauce to lower the acid taste from the tomatoes.
• Corn: Place the corn directly into boiling water, and do not add salt. Do not boil corn for more than three minutes. Overcooking reduces the taste level.
• Frozen Vegetables: When they are stuck together, simply run boiling water over them.
• Grating Cheese: Freeze for twenty five minutes before grating. It will shred so much easier.
• Pancakes: Use a small amount of sugar in the batter and they will brown more quickly.
• Pie Pastry: Substitute one teaspoon of vinegar for one teaspoon of the cold water called for in the recipe and the pastry will be much flakier.
• Quick Sauces: Use condensed cream soups such as cream of mushroom, cream of chicken, cream of tomato, cream of celery, to make fast and easy sauces.
• Quick Tenderizer: Use vinegar as a meat tenderizer. Add a tablespoon to water when boiling meat or ribs for stews. This basic cooking tips will help tenderizer even the toughest meat.
• Wilted vegetables: Soak wilted veggies in two cups water, one tablespoon vinegar to help bring them back to life.
• Wooden Skewers: Soak all your wooden skewers in cold water for twenty minutes to prevent them from burning.
Inspiration could be considered to be one of the key ingredients to writing. Only if one is inspired, can one get to writing on any subject especially like cooking.
Use some of these basic cooking tips to make your life in the kitchen more enjoyable.
Andrew Chin is a recognized authority on the subject of Cooking. His website Cooking Smarter provides a wealth of information on everything you will need to know about Cooking Tips.
Article Source: http://EzineArticles.com/?expert=Andrew_Chin
By Andrew Chin
There are some basic cooking tips that anyone could learn and use to help out in the kitchen. With todays' busy lifestyles becoming more prevalent, learning and using these basic cooking tips will save you time and headache.
The following fifteen is just a tiny handful of the many basic cooking tips that you could integrate into your everyday life to save time and money.
• Bacon: Reduce shrinkage by running cold water over it before frying.
• Beans: Stop gas attacks by adding a tablespoon of bicarbonate of soda in a big pot of beans while they are soaking.
• Boiled Eggs: Add some vinegar or a little salt to the boiling water when boiling eggs. This basic cooking tips will keep the egg in the shell if it cracks.
• Ripening Fruits and Vegetables: Put your unripe fruit and vegetables in a brown paper bag and place the bag in a dark cupboard for few day. Using this basic cooking tips is an excellent way to save money on fruits and vegetables that has to be ripened.
• Salads: Cut your iceberg lettuce into wedges instead of tearing salad greens to save some time making a salad.
• Spaghetti Sauce: Add a small pinch of bicarbonate of soda to your spaghetti sauce to lower the acid taste from the tomatoes.
• Corn: Place the corn directly into boiling water, and do not add salt. Do not boil corn for more than three minutes. Overcooking reduces the taste level.
• Frozen Vegetables: When they are stuck together, simply run boiling water over them.
• Grating Cheese: Freeze for twenty five minutes before grating. It will shred so much easier.
• Pancakes: Use a small amount of sugar in the batter and they will brown more quickly.
• Pie Pastry: Substitute one teaspoon of vinegar for one teaspoon of the cold water called for in the recipe and the pastry will be much flakier.
• Quick Sauces: Use condensed cream soups such as cream of mushroom, cream of chicken, cream of tomato, cream of celery, to make fast and easy sauces.
• Quick Tenderizer: Use vinegar as a meat tenderizer. Add a tablespoon to water when boiling meat or ribs for stews. This basic cooking tips will help tenderizer even the toughest meat.
• Wilted vegetables: Soak wilted veggies in two cups water, one tablespoon vinegar to help bring them back to life.
• Wooden Skewers: Soak all your wooden skewers in cold water for twenty minutes to prevent them from burning.
Inspiration could be considered to be one of the key ingredients to writing. Only if one is inspired, can one get to writing on any subject especially like cooking.
Use some of these basic cooking tips to make your life in the kitchen more enjoyable.
Andrew Chin is a recognized authority on the subject of Cooking. His website Cooking Smarter provides a wealth of information on everything you will need to know about Cooking Tips.
Article Source: http://EzineArticles.com/?expert=Andrew_Chin
Pots and Pans Styles and Uses
Pots and Pans Styles and Uses
By Steve L Kunkle
Every cook dreams of having a kitchen like those you see on the Food Network complete with a pot rack full of gleaming cookware in every shape and size. While this probably is not very realistic, it is possible to have a well stocked kitchen that will fit your every cooking desire. Before you run out and purchase a set of pots and pans, get a working knowledge of what types of cookware are best suited to your needs. Use this information as a type of checklist to see what your kitchen is missing.
Skillet/frying pan has a flat bottom with short sides that are flared or sloped, which makes it easier to toss and turn food with a spatula. A skillet , generally a long handled pan come in four sizes, extra large (12 Inches), large (10 Inches), medium (8 inches), and small(6 inches). Cookbooks often refer you to certain size skillets, so it is important to know the measurement of each one. Occasionally you will have a recipe that requires you to place a skillet in the oven, so it is important to purchase a skillet with removable handles or one with handles that can withstand high temperatures. Roasting pans are usually of a rectangular shape with low sides allowing the heat to penetrate the entire surface of the meat. These types of pans are normally placed in an oven and are generally used with a rack to slightly elevate the food and prevent it from sitting in its own juice.
Saucepans are round with high straight sides and flat bottoms. Saucepans normally come in three sizes (1-, 2-, and 3-quart) and it is a good idea to have a few in each style. Saucepans have long handles and tight fitting lids. There is a wide range of uses for these types of pans from cooking soup, stewing vegetables to making sauces. There are a few that are unique to special purposes, a Windsor, has flared out sides and a saucier which has sides that are rounded.
A stockpot is a deep, tall, straight-sided pot with two big, loop handles. It is used for simmering large amount of liquid, such as stock, soup and stews, but also works well for thick soups, chili and for boiling pasta. Sometimes they come with a pasta insert - made of perforated stainless steel that fits inside and acts as a colander for draining pasta.
Double boilers consist of two pans - one inside of the other. The bottom pan contains hot water and the top pan holds the ingredients that are being cooked. Generally used for making delicate sauces that have a tendency to separate if cooked on direct heat. Double boilers can be made of stainless steel, enameled steel, glass and aluminum. Purchasing the right pans for the right meals will make time spent in the kitchen a whole lot more enjoyable.
http://Nancyskitchencorner.com
Article Source: http://EzineArticles.com/?expert=Steve_L_Kunkle
By Steve L Kunkle
Every cook dreams of having a kitchen like those you see on the Food Network complete with a pot rack full of gleaming cookware in every shape and size. While this probably is not very realistic, it is possible to have a well stocked kitchen that will fit your every cooking desire. Before you run out and purchase a set of pots and pans, get a working knowledge of what types of cookware are best suited to your needs. Use this information as a type of checklist to see what your kitchen is missing.
Skillet/frying pan has a flat bottom with short sides that are flared or sloped, which makes it easier to toss and turn food with a spatula. A skillet , generally a long handled pan come in four sizes, extra large (12 Inches), large (10 Inches), medium (8 inches), and small(6 inches). Cookbooks often refer you to certain size skillets, so it is important to know the measurement of each one. Occasionally you will have a recipe that requires you to place a skillet in the oven, so it is important to purchase a skillet with removable handles or one with handles that can withstand high temperatures. Roasting pans are usually of a rectangular shape with low sides allowing the heat to penetrate the entire surface of the meat. These types of pans are normally placed in an oven and are generally used with a rack to slightly elevate the food and prevent it from sitting in its own juice.
Saucepans are round with high straight sides and flat bottoms. Saucepans normally come in three sizes (1-, 2-, and 3-quart) and it is a good idea to have a few in each style. Saucepans have long handles and tight fitting lids. There is a wide range of uses for these types of pans from cooking soup, stewing vegetables to making sauces. There are a few that are unique to special purposes, a Windsor, has flared out sides and a saucier which has sides that are rounded.
A stockpot is a deep, tall, straight-sided pot with two big, loop handles. It is used for simmering large amount of liquid, such as stock, soup and stews, but also works well for thick soups, chili and for boiling pasta. Sometimes they come with a pasta insert - made of perforated stainless steel that fits inside and acts as a colander for draining pasta.
Double boilers consist of two pans - one inside of the other. The bottom pan contains hot water and the top pan holds the ingredients that are being cooked. Generally used for making delicate sauces that have a tendency to separate if cooked on direct heat. Double boilers can be made of stainless steel, enameled steel, glass and aluminum. Purchasing the right pans for the right meals will make time spent in the kitchen a whole lot more enjoyable.
http://Nancyskitchencorner.com
Article Source: http://EzineArticles.com/?expert=Steve_L_Kunkle
Rescue Remedies
Rescue Remedies
By Linda Gray
If you indulge in a little home baking, you are bound to have the occasional disaster. Don't despair - with a little imagination, many disasters can be rescued before they hit the garbage can. Here are seven everyday rescue remedies for even the most discerning cook.
Sponge cakes:
If the sponge cake is just too 'al dente' to call a sponge, cut off all the burnt bits then slice the rest into fairly thick slices. Place these in a wide bottomed serving dish. Open a tin of fruit cocktail with syrup and pour over the cake. Leave to marinade for an hour, then top with 'english' type jelly, custard, cream or ice cream. Or create a perfect traditional trifle by topping the fruit and cake with jelly. Leave to set then pour over cooled custard and leave to set. Top with whipped or double cream and chill for at least 30 minutes before serving.
Jams and jellies:
When the jam hasn't set, and isn't going to, put it into your jars anyway and use to pour over desserts throughout the year. Label it as syrup just in case anybody thinks you may have had a disaster!
Biscuits:
This is full of horrendous calories but a delicious (grown-up's) dessert...If your cookies are overcooked but not overburnt, dunk one quickly in sherry or your favorite liqueur and place in a serving bowl. Top with whipped cream, then dunk another cookie and place on top. Leave for 15 or 20 minutes before serving.
Bread:
To rescue a loaf that would test even the strongest teeth, grate it into breadcrumbs and store in a freezer bag. It will stay usable for a few days. Use the crumbs to coat rissoles and fish. And if there are some left over don't forget the birds!
Chicken:
Too dry to enjoy? Make a soup! Cut the chicken up or simply flake it into small pieces and cover with stock in a large pan. Bring to the boil and simmer gently for at least half an hour. Add some vegetables, such as leeks, onions, potatoes and cook until the vegetables are soft.
Wine:
If your wine turns to vinegar, don't flush it down the sink with your tears, bottle it anyway and label as 'vinegar'. Wine vinegar is used liberally in cuisine all over the world. Even if you have used fruits other than grapes, the vinegar can still be used to spice up summer salads and make vinaigrettes.
Oh, and if you let your tea go cold while rescuing your disaster, pour it into a small saucepan. Add cinnamon or cloves and a little sugar to taste. Heat until just boiling. Then remember to drink it!
Linda Gray runs an information packed website and has recently published a book that will help anyone who wants to keep fit, be healthy or simply to understand more about our vitamin and mineral needs. There are also some great imaginative recipes to try! Go to her website to find out more: http://www.flower-and-garden-tips.com
Article Source: http://EzineArticles.com/?expert=Linda_Gray
By Linda Gray
If you indulge in a little home baking, you are bound to have the occasional disaster. Don't despair - with a little imagination, many disasters can be rescued before they hit the garbage can. Here are seven everyday rescue remedies for even the most discerning cook.
Sponge cakes:
If the sponge cake is just too 'al dente' to call a sponge, cut off all the burnt bits then slice the rest into fairly thick slices. Place these in a wide bottomed serving dish. Open a tin of fruit cocktail with syrup and pour over the cake. Leave to marinade for an hour, then top with 'english' type jelly, custard, cream or ice cream. Or create a perfect traditional trifle by topping the fruit and cake with jelly. Leave to set then pour over cooled custard and leave to set. Top with whipped or double cream and chill for at least 30 minutes before serving.
Jams and jellies:
When the jam hasn't set, and isn't going to, put it into your jars anyway and use to pour over desserts throughout the year. Label it as syrup just in case anybody thinks you may have had a disaster!
Biscuits:
This is full of horrendous calories but a delicious (grown-up's) dessert...If your cookies are overcooked but not overburnt, dunk one quickly in sherry or your favorite liqueur and place in a serving bowl. Top with whipped cream, then dunk another cookie and place on top. Leave for 15 or 20 minutes before serving.
Bread:
To rescue a loaf that would test even the strongest teeth, grate it into breadcrumbs and store in a freezer bag. It will stay usable for a few days. Use the crumbs to coat rissoles and fish. And if there are some left over don't forget the birds!
Chicken:
Too dry to enjoy? Make a soup! Cut the chicken up or simply flake it into small pieces and cover with stock in a large pan. Bring to the boil and simmer gently for at least half an hour. Add some vegetables, such as leeks, onions, potatoes and cook until the vegetables are soft.
Wine:
If your wine turns to vinegar, don't flush it down the sink with your tears, bottle it anyway and label as 'vinegar'. Wine vinegar is used liberally in cuisine all over the world. Even if you have used fruits other than grapes, the vinegar can still be used to spice up summer salads and make vinaigrettes.
Oh, and if you let your tea go cold while rescuing your disaster, pour it into a small saucepan. Add cinnamon or cloves and a little sugar to taste. Heat until just boiling. Then remember to drink it!
Linda Gray runs an information packed website and has recently published a book that will help anyone who wants to keep fit, be healthy or simply to understand more about our vitamin and mineral needs. There are also some great imaginative recipes to try! Go to her website to find out more: http://www.flower-and-garden-tips.com
Article Source: http://EzineArticles.com/?expert=Linda_Gray
5 Tips For Picking Perfect Meat
5 Tips For Picking Perfect Meat
By Timothy Martino
The slow cooked aroma of meat will send anyone back to happier times. Slathered in your own top secret sauce and just ready to be savored this is what you have been thinking of all week. However once eating this would be succulent meal something becomes very clear. The meat is bland. Talk about a waste of ingredients and time! Hopefully this list will help you avoid this situation all together and only picking the greatest pieces of meat.
1. Do your own tenderizing. Do not buy pre-tenderized meat. A plant that produces meat is on a fully automated system. Trust me when I say that there is not an employee being paid 15 dollars an hour to lovingly tenderize your piece of meat with a wooden mallet. This unnatural way of meat preparation will leave your barbecue flavorless and tough!
2. Make sure your butcher is on his game. I would not trust the future of my barbecue meal to someone who could not point out some details about my cut of choice. They should not basic things about the cattle such as if they are grain-fed or grass-fed. But also take some liberty and quiz him about preparation. You might learn something and you can see his knowledge level.
3. Make sure the facility you're buying from is safe. While obviously signs of dirty floors and a warm temperature should be red flags. You should also look at the smaller details. You will see cooler vents in all the display coolers. Make sure the meat is not stacked above that point. That alone could save you the hassle of rotten meat.
4. Quality grade does not mean quality meat. While starring at that leg cut you might be thinking it looks so tender! Not true, some cuts look more tender than others. Just know that the less the muscle was used the tenderer it will be. For instance ribs will be more tender than the shoulder. The tenderer always wins for my barbecue.
5. Packaging! Want to have a great barbecue meal make sure you don't have rotten meat. The easiest way to do that is by first checking to see if there are any cuts in the package. This is a serious health issue and should be brought to the attention of management if found. Secondly make sure there is no moisture in the package. This means that the temperature of the meat has risen to high and also should be brought to management's attention.
Timothy Martino is a devoted barbecue alumni who's passion for cooking barbecue is only surpassed by his love to eat it. He Tracks his thoughts at http://thebestinbarbecue.blogspot.com/
Article Source: http://EzineArticles.com/?expert=Timothy_Martino
By Timothy Martino
The slow cooked aroma of meat will send anyone back to happier times. Slathered in your own top secret sauce and just ready to be savored this is what you have been thinking of all week. However once eating this would be succulent meal something becomes very clear. The meat is bland. Talk about a waste of ingredients and time! Hopefully this list will help you avoid this situation all together and only picking the greatest pieces of meat.
1. Do your own tenderizing. Do not buy pre-tenderized meat. A plant that produces meat is on a fully automated system. Trust me when I say that there is not an employee being paid 15 dollars an hour to lovingly tenderize your piece of meat with a wooden mallet. This unnatural way of meat preparation will leave your barbecue flavorless and tough!
2. Make sure your butcher is on his game. I would not trust the future of my barbecue meal to someone who could not point out some details about my cut of choice. They should not basic things about the cattle such as if they are grain-fed or grass-fed. But also take some liberty and quiz him about preparation. You might learn something and you can see his knowledge level.
3. Make sure the facility you're buying from is safe. While obviously signs of dirty floors and a warm temperature should be red flags. You should also look at the smaller details. You will see cooler vents in all the display coolers. Make sure the meat is not stacked above that point. That alone could save you the hassle of rotten meat.
4. Quality grade does not mean quality meat. While starring at that leg cut you might be thinking it looks so tender! Not true, some cuts look more tender than others. Just know that the less the muscle was used the tenderer it will be. For instance ribs will be more tender than the shoulder. The tenderer always wins for my barbecue.
5. Packaging! Want to have a great barbecue meal make sure you don't have rotten meat. The easiest way to do that is by first checking to see if there are any cuts in the package. This is a serious health issue and should be brought to the attention of management if found. Secondly make sure there is no moisture in the package. This means that the temperature of the meat has risen to high and also should be brought to management's attention.
Timothy Martino is a devoted barbecue alumni who's passion for cooking barbecue is only surpassed by his love to eat it. He Tracks his thoughts at http://thebestinbarbecue.blogspot.com/
Article Source: http://EzineArticles.com/?expert=Timothy_Martino
Barbeque Rubs Are Great Alternatives To BBQ Sauces And Marinades
Barbeque Rubs Are Great Alternatives To BBQ Sauces And Marinades
By Maria Wilkes
Barbeque rubs are a healthy alternative for cooking flavorful foods without using a lot of fattening oils in your coking. Barbeque rubs can be used on meats that are baked, smoked, grilled or simmered in a small amount of stock to create a delicious meal that anyone is sure to love.
Barbeque rubs are comprised of certain proportions of herbs, spices, sea salt, and minimal sugar or sweetener. Note, diabetics may prefer homemade barbeque rubs using Stevia. A sample rub might contain paprika, garlic powder, salt, black pepper, cayenne, onion powder, oregano, and thyme. These herbs and spices, as well as others, stimulate digestion, hydrochloric acid production, and, last, but not least, the taste buds and sensors. The palate won't know what hit it!
A pressing consideration is whether to use store-bought sauces, marinades or rubs on your meats, or if one should you use your own homemade blend of herbs and spices to add intense flavor. Nutritional experts concur with one another that, unless you can find a trust-worthy sauce, marinade or rub, it's wiser to create your own at home. Widespread herb irradiation, hydrolyzed cornstarch, MSG, artificial sweeteners, corn syrup, sugar, and other taste impostors will hurt your body whilst tricking your taste buds.
Hot, sour, tangy, spicy, sugary - these are all flavors that you can control when creating a homemade barbeque rub. It's best not to overpower the subtle, chewy, thick, juicy taste inherent to the meat with a bunch of high-power spices like cayenne and garlic powder. In other words, don't rub the meat in a pound of sea salt, cayenne, or anything else that strong for that matter. Impart the stronger ingredients lightly with a larger amount of milder, complementary spices to create a steady, natural seasoning.
The art of barbeque rubs is too broad to be covered in this short space, but it's worth noting that the application of the rub is just as important as the composition of the ingredients. Even, equal distribution is much more important than splotchy, uneven layers, even if it takes more time and dexterity to the rub added just right. Thick layers will cause your meats to be too spicy in some areas; whereas a thinner layer on other parts of the meats can cause those areas to taste bland.
Righteous Urban BBQ is just one example of a popular restaurant that built its restaurant's reputation around rubs. People clamor for its tangy, juicy rib dinners. One customer says that, "Real BBQ does not require sauce, it's merely a matter of preference but not essential nor the key ingredient to the meats." This startling revelation appears to imply that rubs can bring out the best flavors in meats without a bunch of sauce on top.
Many people use sauces when they BBQ meats. If you were to grill meats with sauce, and with barbeque rubs, at your next barbeque event then you may be surprised to find that the rubbed meats may be eaten much faster. Your friends and neighbors will think you're a genius because the rub will be barely visible on the surface of your ribs. "How are So-and-so's ribs so good?" they'll say. Little do they know that you learned how to rub 'em right, as they say in the Deep South.
The best barbeque rubs in the South were created out of necessity, with simple spices, and not thick sauces.
Additionally, barbeque rubs traditionally have longer expiration dates because dried spices last longer in cool, dry places than artificial sauces in cool storage. They're also cheaper to make and taste better in general.
Visit TrueBarbeque.com to learn how to make your own Mouth Watering Delicious Barbeque Rubs, Sauces and Marinades. You'll even find helpful information on the types of wood that you can use to add even more flavor to your grilled meats.
Article Source: http://EzineArticles.com/?expert=Maria_Wilkes
By Maria Wilkes
Barbeque rubs are a healthy alternative for cooking flavorful foods without using a lot of fattening oils in your coking. Barbeque rubs can be used on meats that are baked, smoked, grilled or simmered in a small amount of stock to create a delicious meal that anyone is sure to love.
Barbeque rubs are comprised of certain proportions of herbs, spices, sea salt, and minimal sugar or sweetener. Note, diabetics may prefer homemade barbeque rubs using Stevia. A sample rub might contain paprika, garlic powder, salt, black pepper, cayenne, onion powder, oregano, and thyme. These herbs and spices, as well as others, stimulate digestion, hydrochloric acid production, and, last, but not least, the taste buds and sensors. The palate won't know what hit it!
A pressing consideration is whether to use store-bought sauces, marinades or rubs on your meats, or if one should you use your own homemade blend of herbs and spices to add intense flavor. Nutritional experts concur with one another that, unless you can find a trust-worthy sauce, marinade or rub, it's wiser to create your own at home. Widespread herb irradiation, hydrolyzed cornstarch, MSG, artificial sweeteners, corn syrup, sugar, and other taste impostors will hurt your body whilst tricking your taste buds.
Hot, sour, tangy, spicy, sugary - these are all flavors that you can control when creating a homemade barbeque rub. It's best not to overpower the subtle, chewy, thick, juicy taste inherent to the meat with a bunch of high-power spices like cayenne and garlic powder. In other words, don't rub the meat in a pound of sea salt, cayenne, or anything else that strong for that matter. Impart the stronger ingredients lightly with a larger amount of milder, complementary spices to create a steady, natural seasoning.
The art of barbeque rubs is too broad to be covered in this short space, but it's worth noting that the application of the rub is just as important as the composition of the ingredients. Even, equal distribution is much more important than splotchy, uneven layers, even if it takes more time and dexterity to the rub added just right. Thick layers will cause your meats to be too spicy in some areas; whereas a thinner layer on other parts of the meats can cause those areas to taste bland.
Righteous Urban BBQ is just one example of a popular restaurant that built its restaurant's reputation around rubs. People clamor for its tangy, juicy rib dinners. One customer says that, "Real BBQ does not require sauce, it's merely a matter of preference but not essential nor the key ingredient to the meats." This startling revelation appears to imply that rubs can bring out the best flavors in meats without a bunch of sauce on top.
Many people use sauces when they BBQ meats. If you were to grill meats with sauce, and with barbeque rubs, at your next barbeque event then you may be surprised to find that the rubbed meats may be eaten much faster. Your friends and neighbors will think you're a genius because the rub will be barely visible on the surface of your ribs. "How are So-and-so's ribs so good?" they'll say. Little do they know that you learned how to rub 'em right, as they say in the Deep South.
The best barbeque rubs in the South were created out of necessity, with simple spices, and not thick sauces.
Additionally, barbeque rubs traditionally have longer expiration dates because dried spices last longer in cool, dry places than artificial sauces in cool storage. They're also cheaper to make and taste better in general.
Visit TrueBarbeque.com to learn how to make your own Mouth Watering Delicious Barbeque Rubs, Sauces and Marinades. You'll even find helpful information on the types of wood that you can use to add even more flavor to your grilled meats.
Article Source: http://EzineArticles.com/?expert=Maria_Wilkes
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