Posts filed under 'Gourmets + Gourmands'
The first Christmas we spent with my in-laws in their new
country home, my mother-in-law wisely gave me a slow cooker. Her
thoughtful gift helped Dan and I enjoy the most convenient of
all cooking methods, even with our long work days and commute.
I’ll always treasure the memories of delicious aromas wafting
through the front door as we stepped into the house after a long
day at work and a nerve-jangling commute in heavy traffic.
Most of the slow cooker recipes I used were based on meats and
poultry. Here are 14 easy tips to make your slow cooker recipes
tasty and safe:
Tip # 1 - According to the U.S. Department of Agriculture,
bacteria in food are killed at a temperature of 165F. Meats
cooked in the slow cooker reach an internal temperature of 170
in beef and as high as 190F in poultry. It is important to
follow the recommended cooking times and to keep the cover on
your slow cooker during the cooking process.
Tip # 2 - It is best not use the slow cooker for large pieces
like a roast or whole chicken because the food will cook so
slowly it could remain in the bacterial “danger zone” too long.
Tip # 3 - Always defrost meat or poultry before putting it into
a slow cooker.
Tip # 4 - Meats generally cook faster than most vegetables in a
slow cooker.
Tip # 5 - Trim all fat from meat and poultry. Fat can increase
the temperature of the liquid in the slow cooker and decrease
the cooking time. This will cause the food t be overcooked. Fats
will also melt with long cooking times, and will add an
unpleasant texture to the finished dish.
Tip # 6 - Cooking at higher temperatures will generally give you
a tougher piece of meat. for all day cooking or for less-tender
cuts of meat, you may want to use the low setting.
Tip # 7 - The slow cooker recipes are best used with the tougher
cuts of meats.
Tip # 8 - For the best color and texture, ground beef is best
browned before using, except in meatloaf or other similar dishes.
Tip # 9 - It is not necessary to brown meat before slow cooking,
but it gives more depth of flavor in the food and removes some
of the fat, especially in pork, lamb and sausages. If the meat
is lean, well trimmed and not highly marbled, it doesn’t need to
be browned.
Tip # 10 - For roasts and stews, pour liquid over meat. Use no
more liquid than specified in the slow cooker recipes. More
juices in meats and vegetables are retained in slow cooking than
in conventional cooking.
Tip # 11 - Dark meat takes longer to cook, so if a whole cut up
chicken is used, put the thighs and legs on the bottom.
Tip # 12 - The slightly coarser texture of corn-fed, organic or
free-range poultry is ideal for slow cooker recipes.
Tip # 13 - Most meats require 8 hours of cooking on LOW. Use
cheaper cuts of meat - not only do you save money, but these
meats work better for slow cooker recipes. Cheaper cuts of meat
have less fat, which makes them more suited to crockpot cooking.
Moist, long cooking times result in very tender meats.
Tip # 14 - Farberware FSC600 6-quart Oval Slow Cooker oval
design accommodates oversize roasts, whole chickens, hams,
and/or ribs. It features a large, 6-quart capacity stoneware
liner, which nests inside a chrome slow cooker base and the auto
setting switches to a lower ‘keep warm’ setting after cooking
food.
For those who are not concerned about cooking in aluminum the
West Bend Versatility 6-quart Oval Slow Cooker will work well to
cook meats. It has a removable aluminum insert that can be used
on the stovetop to brown meats and caramelize onions before slow
cooking. The bottom unit can also be used on its own as a small
griddle. Its dishwasher-safe insert has a nonstick interior and
an included roasting rack.
April 27th, 2008
Metal, we are told, should never be used in a microwave. Yet that is exactly what the oven is made from, right down to the reflective mesh in the window.
So what’s the big deal?
To understand the relationship between microwave ovens and metal, it helps to know a little about how these modern cookers work. Most people who own one are already aware that the oven itself never heats up; so how does it cook food?
The answer lies in the power source, which is a device called a magnetron. This bombards the interior of the oven with electro-magnetic waves similar to those found in sunlight. These ‘microwaves’ bounce off the metal sides of the oven, as well as any other metal object placed in their path.
In the course of doing this, they will pass through any non-reflective containers and agitate the water, fat and sugar molecules of any foods they find there, thus beginning the cooking process. And therein lies our first clue.
If the waves bounce off metal, it should be obvious that any food inside such a container will remain unaffected and therefore will not cook - or at least will only cook very slowly.
This phenomenon can actually be used to the cook’s advantage. By wrapping parts of unevenly sized food particles in baking foil - for example, the ends of chicken legs - we can slow down the rate at which these cook and produce a more even finish.
Of course, when doing this it’s important to ensure that the foil does not touch the inside surfaces of the microwave and cause electrical arcing. While this may not be harmful to you, it could be lethal as far as the oven is concerned.
Food can also be cooked in shallow foil containers, with the same proviso as before; these must not be allowed to touch the interior surfaces of the oven.
With these, the effect is for the food in them to be cooked from the top down, with practically all the heating of the bottom layer taking place through convection. Again, the crafty cook uses this to advantage.
When the bottom of any metal container used in this way feels hot, it follows that the food sitting on top of it must be at the same temperature since that is what is providing the heat. There is no need to guess.
To sum up, contrary to popular belief and some uninformed comment, metal can be used in a microwave providing it is used sparingly and with caution. Most often you will not want to use it at all for the reasons given above, but just occasionally it can be your staunchest ally.
Michael Sheridan is an acknowledged authority and published writer on cooking matters. His website at http://www.all-about-cooking.com contains a wealth of information, hints, tips and recipes for busy home cooks.
April 10th, 2008
Several of the top London restaurants are thought of as some of the best on earth. Gourmets often go a long way to dine at one of these locations & commonly you can be obliged to book somewhere beforehand to get your place, or maybe to be willing to park yourself in the restaurant’s bar for a handful of wines till a space becomes free. A top notch hang out to eat out in is the Ping Pong restaurant - this is a fashionable, innovative venue to sup at. This faultless & sumptuous place provides a handful of of the greatest Dim Sum dishes that you’ll ever try, a first class range of fragrant teas and terrific cocktails. Should you like Dim Sum cuisine, then this is likely one of the leading restaurants to sup at. Look at excellant london restaurants with the Time Out Guide.
Likewise, Nobu is a new venue. This place is Nobu’s inaugural English endeavour and it has performed well. Their menu is stunning and though the dishes can be sometimes on the small side, it shouldn’t be a problem, because you’ll no doubt have all sorts of orders - enjoy the great standards over just the amount. Predominantly, this venue is able to provide awesome dishes, has cheerful waiters and a marvellous service.
Electric Birdcage restaurant, situated in St James Street, is somewhere in which your creativity might run truly wild. In this great, new venue their menus are made up of modern day Asian dining and it’s been described as the place to go to - the place’s cocktails are similarly delightful and it’s speciality drinks have to be tried by the discerning. The metropolis holds a multitude of expensive, exclusive places to eat, though don’t forget it similarly benefits from all sorts of of cheap spots, many of these are considered the humble and concealed prizes.
This capital, as is broadly understood, is currently an example of one of the most impressive locations of the world - all the same keep in mind it is often quite dear. If you’re hunting phenomenal, low cost snacks then you’re also in a good area to get it, providing you also looking in the right spots. This city has various good value opportunities - pizza houses, low priced Italians and a myriad vegetarian eateries. Gourmet Burger Kitchen is a phenomenal burger restaurant influenced by many excellent burger shacks located in England. There’s each and every mix of burger you can conceive of, which means there’s a burger for every person. GBK is really low priced, and their dishes are similarly immense, there is definitely no requirement to order any more at this joint. Masala Zone is a pioneering chain of modern Indians. These venues are similarly quite low priced and have classic Indian Street cooking, tremendous for when you have to dine, but folk’s dinner plans mustn’t last overly long, or even be great for days when one is out and about with a gang of workmates & you are after for a place with first-rate meals and of course a vibes to equal it.
April 2nd, 2008
There’s 100s of places for dining in our capital, this is mainly attributed to the assorted ethnicities that the capital comes with, so just about anything you seriously need might well be decidedly near to you. If by chance one isn’t in the mood to shop & you need to do anything, excluding eating and drinking within amazing cafes, then there is lots of London attractions, galleries & museums to delight in. Get the latest London info from Time Out London.
Here is a basic list of a range of of them:
The city’s London Eye really must be visited on any weekend in our capital. The collection of capsules transports the passengers about and, down to the way that it is put together, the eye enables folk to rejoice in a 360 scenic overview, once you are at high point of the whole thing. Visitors could reserve the tickets for this on-line and this is probably a good idea since it will save you lots of time. This is definitely 1 day out when folk should not forget to have their cameras!
The city’s Natural History Museum is about discovering the awesome natural world around you and is likely something that could seduce all the distinct ages. Leave the complete day for this museum because it might well consume the best part of the the day out, simply to walk round and witness all the things.
The Tate can be found inside a converted power station and has an imposing seat directly opposite Saint Paul’s on the River Thames.
People will often visit it again & again for the reason that it is free entry. The displays are altered routinely and so it is like going out for the 1 st time, every single time. Visitors will can expect to see gigantic works of art in the central space. Right outside the Tate Modern you’ll see the Millennium Bridge which is wonderful.
March 17th, 2008
I have been reading up on my cooking stuffs - working out what I want to cook next weekend for my mate david. He is a solid guy who really knows what he is talking about when it comes too cooking, kitchens and complicated cooking recipes. Meaning I have to do something really impressive if I am to gain his attention. I was thinking of going for a really wiked meal, something along the lines of alon von crab with a mixture of herbs and dandy sauce - only to finish with my ultimate dessert - my final blow in this culinary delight - my ultimate pudding recipe - the one it took me 4 years to finalise! It is going to be one hell of a meal I tell you - i really cant wait to get cooking and see what david thinks of my crab and herbs!
February 25th, 2008
An Offbeat Glossary of Restaurant Terms
Everyone knows what a bistro is…right? And a la carte is a
term that even a fifth grader knows…well, maybe not. And what
exactly does smart casual mean? There are so many words and
terms in the English language that are taken for granted,
including those used in the restaurant industry. In a public
service to diners from Boston to Bakersfield, Boston’s Hidden
Restaurants presents a glossary of useful, as well as
totally useless, restaurant terms. (Note: This page is part of
our restaurant features section.)
A La Carte A term used by more upscale, expensive restaurants
that means each item is separate. If a restaurant says that
bread and water are a la carte, flee as quickly as you can.
Bar Pizza A type of pizza served in bars (duh!) that is smaller
in diameter (usually about 10 inches) and greasier than pizzas
found in restaurants or sub shops. Bar pizza tends to taste
better with beer, and MUCH better after many beers.
Bistro A small restaurant, usually informal, that typically has
a decent wine list. If a place that calls itself a bistro does
not have a wine list, it is simply known as a “small restaurant.”
Captain An employee at a restaurant who supervises the waitstaff
and typically seats patrons. These people used to be called
“hosts,” but for some reason, many restaurants now call them
“captains.” Some restaurants include a place on the bill for
tipping captains. If you see this, flee as quickly as you can.
Chef Typically, the chief cook of a restaurant staff. Don’t ever
call a chef a cook; he or she will not like that and may put
some extra MSG in your food.
Cold Tea A term used, usually late at night, that means beer.
This term is fairly common in Chinese restaurants that stay open
after the bars close. The serving of cold tea is often illegal
and unethical, and we at Boston’s Hidden Restaurants do not
condone the ordering of cold tea. But our view on that may
change from weekend to weekend.
Kosher Food that conforms to Jewish dietary laws and rituals.
Pork and shellfish are never kosher, nor is meat mixed with
dairy products. If you see a restaurant named “Ralph’s Clam
Shack and Rib House,” chances are, it is not kosher.
Prix Fixe A full meal, typically with between three and seven
courses that is offered at a set price. Often, that set price
will drive a person to drinking lots and lots of cold tea once
his or her credit card bill comes in the following month.
Smart Casual A dubious restaurant dress-code term, typically
meaning, “no jeans and sneakers, but don’t wear with a suit and
tie, either.” In other words, dress like you are playing 18
holes of golf (but don’t wear metal spikes). George Costanza on
“Seinfeld” coined this term. ‘Nuff said.
Special of the Day Whatever didn’t sell out the night before.
Trattoria A restaurant, usually informal, that serves simple,
old-fashioned Italian meals. If a trattoria also has a decent
wine list, another name for the place would be bistro (see). But
a bistro cannot be a trattoria unless it serves Italian food.
However, if a bistro does serve Italian food but does not have a
decent wine list, then it is no longer a bistro. It is a
trattoria. Actually, it may be best to just forget the whole
thing. Both are restaurants. OK?
Copyright © 2005, Boston’s Hidden Restaurants. All Rights
Reserved.
January 12th, 2008
Lemonade is known to have been used as a refreshing drink since
the time of the Moguls. Modem investigations have tended to
support this use, the essential oil being very good for cooling
the body. This use can be extended to the employment of lemon
juice with water and sugar as the best drink to take when you
have a fever
When the temperature of the body is high, whether from the
effects of the sun or from the results of illness, it is
necessary to take regular drinks in order to prevent
dehydration. Sugar is not normally a desirable part of a healthy
diet, nevertheless it has its part to play with lemon, and
although there is no doubt that the addition of honey if
available is very much to be preferred.
The high vitamin C content of the lemon has been used for
hundreds of years to ward off scurvy among sailors and
travelers. There is little sodium, so the fruit is good as a
flavoring for those on a low salt diet.
Because in some countries the producers of lemons extend their
keeping properties and improve appearance by coating them with
the chemical diphenyl and waxing the fruits, it is a wise
precaution to wash the lemon with a little unscented soap and
then rinse thoroughly before converting the whole fruit to
juice.
The pulp left from the juicing is excellent for the skin and can
also soothe the bites and stings of insects. If you add equal
parts of toilet water and of glycerin to the residue the mixture
can be made to keep the hands smooth.
Doctors Morel and Rochaix demonstrated that the extract of lemon
when vaporized will neutralize the bacteria of meningococcus,
typhoid, pneumococcus and staphylococcus in from 15 to 180
minutes.
A gastronomically inclined Frenchman, Charles Richet, is said by
Dr Valnet to have discovered that the lemon juice added to raw
oysters before eating them destroys 92% of the bacteria present
within 15 minutes. A good reason to wait before you eat!
This information is relevant to the idea that lemon juice is a
most important therapy to be used in all cases of infection of
the respiratory tract and as a general tonic.
Provided that the juice is diluted with water, there is no
danger in taking any reasonable quantity of lemon juice. Be sure
to choose firm, clear colored lemons that have not begun to
wither. The first signs of ageing can be spotted where the stem
was once attached to the fruit.
January 5th, 2008
Due to the fact that cucumber is rich in all kinds of vitamins as well as calcium, phosphorus, iron, and many other minerals, it is one of the essential vegetables that we cannot live without at our dining table. The traditional Chinese medicine believes that cucumber is diuretic, it subsides swelling, improves our looks, even more, it fights tumor! No matter how you cook cucumber - stir fry, eat it uncooked, or tossed cold with sauce, they all taste good. But, have you tried cucumber soup? If you cook a cucumber soup by following the recipe below, I know you will be pleasantly surprised - hmm.. delicious!
Ingredients:
a). For step 1:
- 120g (4.2 oz) pork
- 1 teaspoon soy sauce
- dash of ginger juice
- 1 teaspoon cooking wine
b). For step 2 & 3:
- 1 cucumber
- 6 cups (1200cc) soup stock
- cornstarch
c). For step 4:
- 1 tablespoon cooking wine
- 2 teaspoons salt
- dash of monosodium glutamate
- 1/2 tablespoon soy sauce
- dash of pepper
Method:
- Cut sliced pork into bite size pieces. Marinate in soy sauce, ginger juice and wine
- Peel cucumber. Slice slantwise
- Bring soup stock to boil. Dip meat in cornstarch. shake off excess and drop into boiling soup
- Add cucumbers and seasonings from c). Serve immediately.
Cooking time: 10 minutes
Nutritional information:
Yield: 4 servings
Each serving provides:
Calories: 52
Protein: 8.3 g
Note: You may freely republish this recipe as long as author bio and active hyperlinks are kept intact. Thank you.
About the Author
Jacklyn Chen - Webmaster of news-blogs.com, satellite info, and emobile-news.com. She is a full time mom who works very hard to make living with multiple web sites.
December 27th, 2007
Garlic, there’s nothing like the smell of garlic. It’s great in soups and sauces, roasted with meats or on it’s own, and it’s wonderful mixed with butter and slathered on bread and then baked.
The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.
When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose it’s taste.
To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right off.
The strong flavor and odor of garlic come from sulfur compounds within the cells. The more cells that are broken, the stronger the flavor of the garlic will be. For the mildest flavor, just use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste.
Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it’s cooked. If using in a sauce, it can be sweated or sauteed. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. To sautee garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter.
Roasting the garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself.
To roast the garlic, take a whole head of garlic, and remove the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. Remove the garlic and let it cool. When cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roasted garlic is great mixed with cheese or potatoes, or on it’s own.
Don’t be afraid to use garlic in your cooking. Garlic is flavorful, and healthful, and of course, it will keep those pesky vampires away.
About the Author: Tim Sousa is the webmaster for http://www.classy-cooking.com , An online library of free recipes. Come and browse our site.
Source: www.isnare.com
November 16th, 2007
Belgian chocolates have become the food of the champions, the indulgences of wealthy people, the sole favorite of the average masses, and the lures of lovers.
Chocolate gift baskets are increasingly becoming popular. Different varieties of Belgian chocolates in gift baskets can satisfy chocolate lovers all day.
Learn all about Belgian chocolate gift baskets.
November 15th, 2007
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