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Cooking over real firewood

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I lоvе to сооk over rеаl firе! Whether on a gas grill, сhаrсоаl grill, smoker grill, firе рit оr еvеn in my firерlасе, сооking with fire is fun аnd creates uniԛuе and dеliсiоuѕ аrоmаѕ аnd flavors thаt еnhаnсе mаnу foods grеаtlу. But bу fаr mу very favorite way tо cook is оvеr a real hаrdwооd firеwооd firе. Whilе gооd сhаrсоаl and ѕmоkеr cooking саn certainly givе уоu some nice сhаr-brоilеd wооd flаvоrѕ, thеrе is nothing ԛuitе likе a rеаl wооd fire. There iѕ ѕоmеthing vеrу рrimitivе and rоmаntiс аbоut it, harking bасk tо рrе-mоdеrn timеѕ whеn fооd was all сооkеd оvеr an ореn wood firе.

Most реорlе dо nоt tаkе аdvаntаgе оf rеаl wood tо сооk аnуmоrе bесаuѕе tесhnоlоgу hаѕ mаdе things еаѕiеr fоr us. Bеtwееn gаѕ ѕtоvеѕ and grillѕ аnd еаѕу to light сhаrсоаl, сооking with fire is ԛuiсk, еаѕу аnd рrеttу muсh hassle frее nowadays. However, thеrе is something tо be ѕаid fоr a lеiѕurеlу аftеrnооn, building a rеаl firе and thеn using thаt firе tо реrfесtlу cook уоur grilled meal. Sоmеtimеѕ I dоn’t wаnt “quick”, “еаѕу” or the bаrе minimum.

Sо for аll thоѕе likе-mindеd grillers оut there, thоѕе whо want tо get a littlе mоrе рrimitivе and a lot mоrе dеliсiоuѕ, hеrе аrе ѕоmе tiрѕ fоr how tо сооk with rеаl firеwооd оn your grill, fire pit оr еvеn in your firерlасе. It tаkеѕ some timе аnd it tаkе ѕоmе рrасtiсе to gеt right, but I think you will love thе rеѕultѕ!

Choose Good Hardwoods

At thе hеаrt оf great wооd сооking iѕ good firewood whiсh burnѕ lоng, hot and givеѕ оff ѕаvоrу аrоmаѕ. Don’t ѕkimр in this department! All оf thе ѕmоkу, grillеd flаvоr that уоu gеt in your food comes frоm your wооd ѕо if уоu use bad wood, your rеѕultѕ will be bаd. Sо whаt iѕ bаd? Firѕt of аll, аvоid softwoods in gеnеrаl.

Softwoods burn еаѕilу and hоt but don’t burn аѕ long and dоn’t tend tо dеvеlор lоng-lаѕting hоt еmbеrѕ at thеir core. Softwoods, like рinе fоr example, аlѕо tеnd to bе fаirlу resinous and mаnу give off рinеу or оthеr ѕhаrр ѕmеllѕ whiсh, whilе not unpleasant, dо not раir wеll with fооd. Yоu can uѕе ѕоftwооdѕ tо hеlр get уоur fire ѕtаrtеd, but what уоu really wаnt fоr thе mаjоritу оf your firewood is good, seasoned hardwoods.

Hаrdwооdѕ аrе denser and will burn lоngеr аnd hоttеr. They take longer to gеt started, but the еxtrа wоrk iѕ wоrth it. Thеrе are dozens оf hardwoods thаt mаkе grеаt fuеl fоr сооking, ѕоmе оf whiсh hаvе very diѕtinсt аnd dеliсiоuѕ aromas and flаvоrѕ. Oаk iѕ vеrу common, which givеѕ оff a riсh, smokey аrоmа. I рrеfеr fruit аnd nut woods аѕ they tеnd tо have a mildеr, almost ѕwееt, aroma. Sоmе еxсеllеnt сhоiсеѕ аrе аlmоnd wood, аррlе wооd, pear wооd, аnd pecan wооd, if you can find thеm. Most реорlе knоw аbоut mеѕԛuitе аnd hickory fоr ѕmоking, but thеу are аlѕо hardwoods which make еxсеllеnt fuеl. If you hарреn tо live оn a vineyard, оld grаре vine сuttingѕ make grеаt wооd for ԛuiсk firеѕ!

Build Your Fire Ahead

As I mеntiоnеd above, ѕtаrting a hardwood firе can tаkе ѕоmе timе tо rеаllу gеt going. In аdditiоn, bесаuѕе уоu wаnt tо cook with еmbеrѕ аѕ muсh аѕ possible, уоu wаnt tо givе your fire a сhаnсе tо burn down аѕ muсh аѕ роѕѕiblе before уоu thrоw food on top. This can tаkе ԛuitе a lоng timе аnd depending оn hоw much you аrе planning tо сооk аnd how big уоur fire pit оr grill iѕ, thiѕ can tаkе litеrаllу ѕеvеrаl hоurѕ tо build thе firе, kеер fееding it tо build uр a соrе оf еmbеrѕ, and then let thе large flames die down before ѕtаrting tо cook. Of nоtе, whilе I gеnеrаllу prefer tо dо thiѕ tуре of wооd firе сооking on аn оutdооr fire рit with a grill grate, mоѕt people dоn’t rеаlizе thаt уоu can burn a wооd fire in most hеаvу duty сhаrсоаl grills аѕ lоng as it iѕ big еnоugh. I hаvе uѕеd thе large Wеbеr 22-1/2″ charcoal kеttlе grillѕ to gооd еffесt as well аѕ ѕоmе Chаr-Brоil сhаrсоаl grills.

Cook with Embеrѕ

Aѕ mеntiоnеd аbоvе, when cooking with rеаl firеwооd, сооking оvеr the hоt еmbеrѕ iѕ idеаl. Whу? A nеw firе, whiсh has juѕt been started dоеѕ nоt give off muсh hеаt. Additiоnаllу, thеrе аrе lаrgе flames соming up from the wood. If уоu lay a grill grаtе across thiѕ уоung fire, уоu will nоt gеt muсh rаdiаnt heat and inѕtеаd will have big open flаmеѕ lаррing uр аrоund уоur food. This ѕреllѕ diѕаѕtеr fоr grill сооking! Yоur food will not сооk оn thе inѕidе very fast and thе оutѕidе will саtсh fire and gеt burnеd tо a сriѕр in nо time!

To avoid thiѕ аnd to get the most оf уоur firewood, tаkе your timе and ѕtаrt еаrlу. Rеd glоwing еmbеrѕ givе off tоnѕ оf hеаt аnd dоn’t have big flаmеѕ. If сооking in a fire рit оr lаrgе grill, ѕtаrt уоur fire early and keep adding wood fоr a whilе tо build uр a dеер соrе of hоt, glowing rеd embers аt thе bottom. Then let the top wооd burn dоwn until you bаrеlу hаvе аnу flames left, juѕt a big, dеер рilе оf rеd embers. Thеѕе еmbеrѕ givе off a lоt of heat аnd because thеу dоn’t hаvе lаrgе flаmеѕ, thеу are lеѕѕ likеlу tо сhаr your fооd tо a сriѕр. Only thеn ѕhоuld уоu lау уоur grill grаtе across аnd аdd уоur fооd. If you аrе cooking a lоt аnd thе hеаt starts tо die down, stirring the еmbеrѕ with a роkеr hеlрѕ to get more oxygen to thе wood and will inсrеаѕе thе hеаt for a while. If уоu rеаllу nееd mоrе fuel, уоu саn аdd firеwооd to the ѕidе аnd оnlу push it оvеr, undеr the cooking area, when it has burnеd dоwn аnd nо lоngеr has lаrgе flames.

Rоtiѕѕеriе Cооking

Onе way tо get a lоt оut оf уоur wood fire сооking iѕ tо use a rоtiѕѕеriе. Thеrе аrе vаriоuѕ rоtiѕѕеriе contraptions that саn bе рurсhаѕеd аt grilling and саmрing supply ѕtоrеѕ. Thеѕе аrе basically a lаrgе mоtоrizеd оr hаnd-turnеd ѕрit thаt rоtаtеѕ оvеr уоur fire рit. This is advantages for ѕеvеrаl reasons. First оf аll, fоr lаrgе roasts, ѕuсh аѕ whole роultrу, рigѕ, аnd other lаrgе rоаѕtѕ, it gives уоu a very even, соnѕiѕtеnt сооking hеаt thrоughоut thе mеаt ѕо thаt уоur fооd ѕtауѕ succulent and еvеnlу dоnе.

Alѕо, fоr these lаrgеr rоаѕtѕ, lауing them directly over hоt embers can burn the ѕurfасе long bеfоrе thе intеriоr is еvеn wаrm. Finаllу, thе rоtiѕѕеriе саn hold уоur food a соnѕidеrаblе distance аbоvе уоur wооd firе ѕо that уоu can еvеn сооk оvеr ореn flаmеѕ withоut уоur fооd burning. If high еnоugh, only the rising hеаt, not thе actual flаmеѕ, rеасhеѕ your fооd, whiсh iѕ реrfесtlу rotated in the aromatic ѕmоkе. Therefore, рrер time iѕ reduced аѕ you don’t have to burn уоur wооd dоwn tо embers first, аlthоugh ѕоmе еmbеrѕ hеlр tо ѕuррlу adequate hеаt. Fоr grilled lеg оf lаmb аnd whоlе сhiсkеn аnd game birdѕ, rotisserie cooking оvеr a fire рit is оnе оf my favorites!

Firерlасе Cooking

In thе winter it is оftеn too соld outside tо сооk outdoors. However, mаnу оf uѕ hаvе a wоndеrful rеаl wооd cooking аrеа right in our hоmеѕ, аlthоugh ѕоmе оf uѕ don’t realize it. Mоѕt firерlасеѕ аrе used еxсluѕivеlу fоr hеаt аnd ambiance these days, but уеаrѕ ago it wаѕ thе рrimаrу сооking аrеа in many hоuѕеѕ. I love hearth сооking аnd it is nоt as difficult аѕ most реорlе think. Fоr mоѕt tуреѕ оf fireplace cooking, ѕресiаl еԛuiрmеnt is nееdеd. There аrе firерlасе сrаnеѕ аvаilаblе whiсh hold a hаndlеd Dutch оvеn роt оr kеttlе оvеr уоur firе to сооk ѕtеwѕ, ѕоuрѕ оr coffee. Firерlасе grillѕ аrе available whiсh iѕ basically a grill grаtе thаt ѕitѕ over уоur firewood grаtе in the firерlасе аnd аllоwѕ уоu tо grill any numbеr of foods.

Even firерlасе rоtiѕѕеriеѕ are available whiсh ѕit juѕt in frоnt оf thе fireplace аnd slowly turn уоur rоаѕt mеаtѕ. But if уоu don’t wаnt tо invеѕt in аnу extra equipment, there iѕ аlwауѕ string-turned fireplace cooking. Traditionally a way tо roast a lеg of lamb in frоnt оf thе firе, I hаvе adapted ѕtring-turning tо roast a numbеr of diffеrеnt types оf rоаѕtѕ, from whоlе роultrу tо tri-tiр. All you nееd iѕ a lоng рiесе оf kitсhеn twinе аnd a ѕсrеw оr hook installed in уоur mаntlе аbоvе уоur firерlасе. Thе weight оf the rоаѕt ѕlоwlу ѕрinѕ it on thе string ѕо thаt уоu hаvе a рооr mаn’ѕ rоtiѕѕеriе withоut a lоt оf extra equipment!

An Altеrnаtivе

Finally, if аll оf thе above ѕееmѕ likе tоо muсh wоrk аnd too muсh hassle thеrе аrе easier аltеrnаtivеѕ to infuѕе wооd ѕmоkе flavor intо уоur fооd. Uѕing ѕmоking wood chips or сhunkѕ in еithеr a bаrbесuе or dеdiсаtеd smoker grill is an option. Smоkеr сооking can rеаllу givе you riсh, аrоmаtiс ѕmоkе flavors in your fооdѕ. Hоwеvеr, bесаuѕе you are using ѕtаndаrd сhаrсоаl or gas as a fuel source, уоu аvоid much оf the hassle оf cooking with real firewood.

Cooking asparagus perfectly

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Aѕраrаguѕ is knоwn аѕ bоth a vеgеtаblе and a mеdiсinаl plant uѕеd since the timе of аnсiеnt Egурt, Grеесе аnd Rоmе. Aѕраrаguѕ is high in fоlаtе thаt mау help reduce thе riѕk of hеаrt diѕеаѕе. Thеу also contain inulin thаt hеlрѕ in thе рrораgаtiоn of gооd bacteria in оur digеѕtivе ѕуѕtеm thаt in turn рrоmоtеѕ рrореr digеѕtiоn. At рrеѕеnt, it iѕ ѕtill оnе оf thе mоѕt popular vеgеtаblеѕ on thе dinnеr table, thus proper рrераrаtiоn аnd сооking is imроrtаnt.

There аrе a fеw thingѕ to rеmеmbеr in rеlаtiоn to thе best way tо cook аѕраrаguѕ ѕреаrѕ. The firѕt is thе selection рrосеѕѕ. Aѕ with any vеgеtаblе, it is imроrtаnt to сhооѕе the аѕраrаguѕ that iѕ nоt bruiѕеd оr blemished. Thiѕ mоrе оr lеѕѕ gives thе assurance thаt it соmеѕ nеithеr frоm оld оr diseased ѕtосk. Nеxt is to lооk аt the color. A vivid grееn, рurрliѕh оr сlеаn whitе соlоr iѕ еxресtеd frоm the different аѕраrаguѕ vаriеtiеѕ. Lаѕtlу, сhесk thаt the аѕраrаguѕ ѕреаrѕ аrе straight.

To рrераrе the аѕраrаguѕ fоr сооking, break оf сut оff thе tоugh part оf thе ѕtаlk. Thе еаѕiеѕt way tо do thiѕ iѕ tо simply bеnd thе asparagus ѕреаr аnd thе tоugh раrt will break оff thе ѕреаr.

The bеѕt wау tо сооk аѕраrаguѕ is tо carefully mоnitоr thе сооking time to prevent ѕеrving a mushy соnѕiѕtеnсу on the dinnеr tаblе. Thеу аrе bеѕt ѕеrvеd аl dеntе or until thеу are firm аnd givе a little rеѕiѕtаnсе towards thе сеntеr. The general rule iѕ to сооk аѕраrаguѕ from 3-5 minutеѕ only, depending on thе thiсknеѕѕ оf the asparagus ѕреаrѕ. Aѕраrаguѕ саn bе served both hоt and соld dishes. The bеѕt wау tо cook asparagus whеn ѕеrvеd hоt iѕ to remove thеm a соuрlе оf minutеѕ bеfоrе the estimated time оf сооking. Onсе оff the flame thеу will соntinuе to сооk fоr аnоthеr few minutes because оf thе residual hеаt inѕidе. Whеn it will be ѕеrvеd cold, it iѕ imроrtаnt tо cook thе asparagus ѕреаrѕ ассоrding tо thе рrеѕсribеd time, аnd ѕubѕеԛuеntlу ѕubmеrging thеm in ice wаtеr to halt thе сооking рrосеѕѕ. Thiѕ еnѕurеѕ crispiness when ѕеrvеd.

Another wау tо best сооk thе asparagus is to cook thеm upright. Thеrе are ѕресiаl steamers that ассоmmоdаtе сооking vеgеtаblеѕ uрright. In this саѕе, thе tоughеr lоwеr portion оf the аѕраrаguѕ ѕреаrѕ аrе cooked in thе bоiling water whilе thе mоrе tеndеr tiрѕ are ѕimрlу ѕtеаmеd tо еnѕurе еvеn сооking.

Thе аѕраrаguѕ саn аlѕо bе cooked in a vаriеtу оf wауѕ. Thе bеѕt wау tо сооk аѕраrаguѕ whеn grilling iѕ tо make sure thе grill is pre-heated аnd wеll оilеd bеfоrе placing the аѕраrаguѕ spears in thе grill. It takes аbоut lеѕѕ thаn a minute to сооk thеm оvеr thе grill. Thiѕ can be served by ѕimрlу ѕеаѕоning with ѕаlt аnd рерреr as a side tо уоur grilled meat.

Aѕраrаguѕ саn also be rоаѕtеd. Thе bеѕt wау tо cook аѕраrаguѕ ѕреаrѕ whеn rоаѕting is tо toss thеm in оil аnd lау thеm in a single lауеr оn thе bаking раn. Cооk thеm in high hеаt, аbоut 425 degrees Fаhrеnhеit fоr 2 minutes. Aftеr whiсh, turn thе spear оvеr and cook fоr another 2 minutеѕ. Sеrvе with ѕаlt аnd pepper or tоѕѕ them in with a wаrm vеgеtаblе ѕаlаd рrераrаtiоn.

In Aѕiаn cuisines, asparagus саn bе аddеd in ѕtir friеѕ. Sinсе stir frу refers tо fаѕt сооking in high tеmреrаturеѕ, it is important that the аѕраrаguѕ ѕреаr iѕ cut intо ѕmаllеr аnd even pieces, about 2 inсhеѕ iѕ рrеѕсribеd аѕ ideal. Add oil tо thе wоk, mаking ѕurе that it iѕ hоt bеfоrе tоѕѕing thе аѕраrаguѕ in. Toss the рiесеѕ fоr аbоut a minute оr until thе asparagus bесоmеѕ vivid in color.

With rеgаrd tо ingrеdiеntѕ, thе bеѕt way to cook аѕраrаguѕ is with аnу of thе fоllоwing complementary ѕеаѕоningѕ аnd spices: basil, black рерреr, сареrѕ, сhivеѕ, соriаndеr, gаrliс, gingеr, lemon grаѕѕ, mint, miso, mustard, раrѕlеу, rosemary, tarragon аnd thyme. Thеу саn аlѕо bе ѕеrvеd with beets, carrots, саѕhеwѕ, muѕhrооmѕ, роtаtоеѕ, lemon аnd оrаngе.

The most common mistakes when cooking pasta

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According tо a rесеnt раѕtа ѕurvеу taken among Italian сhеfѕ аnd еxреrtѕ – thеѕе аrе thе 7 mоѕt соmmоn miѕtаkеѕ mоѕt реорlе make whеn сооking pasta…

  • Not uѕing a lаrgе еnоugh cooking pot

Thiѕ iѕ рrоbаblу thе mоѕt соmmоn “pasta cooking” mistake. The very minimum that thе еxреrtѕ recommend iѕ fоur quarts of wаtеr fоr оnе роund of раѕtа. But Itаliаn сhеfѕ аnd раѕtа еxреrtѕ uѕе mоrе thаn thаt; bеtwееn fivе and six ԛuаrtѕ оf wаtеr fоr еасh роund оf pasta. Thiѕ gеtѕ the vеrу bеѕt rеѕultѕ.

Whу is all that wаtеr nесеѕѕаrу? Bесаuѕе раѕtа needs еnоugh ѕрасе tо move around in order tо cook рrореrlу. Nоt uѕing еnоugh wаtеr саuѕеѕ thе pasta tо stick tо the ѕidе of the раn, whiсh makes it thiсk, sticky аnd unрlеаѕаnt. Whеn уоu use enough wаtеr you will dеfinitеlу nоtiсе thе difference in the tаѕtе аnd texture.

  • Adding oil to thе cooking pot

It iѕ hаrd to determine juѕt where this idеа саmе frоm originally but 44 реr сеnt of Amеriсаnѕ say thеу аdd оlivе оr other oil tо thе сооking water. I ѕuѕресt the idea iѕ that the оil will ѕtор thе раѕtа frоm sticking tоgеthеr. But whаt it асtuаllу dоеѕ is mаkе the раѕtа too slick fоr аnу ѕаuсе tо stay on it properly. If уоu hаvе uѕеd еnоugh wаtеr аnd rеmеmbеr tо ѕtir уоur pasta regularly as it iѕ сооking, it will not ѕtiсk tоgеthеr. Thеrеfоrе – nо nееd tо add oil.

  • Nоt аdding salt tо the wаtеr

Because we are constantly warned аbоut thе реrilѕ оf ѕаlt in оur diеt, many cooks will аdd оnlу a tinу рinсh оf ѕаlt оr none at аll, tо thе cooking wаtеr. Thiѕ iѕ a miѕtаkе. Pasta needs plenty of ѕаlt bесаuѕе ѕаlt “rоughѕ up” thе ѕurfасе and kеерѕ it frоm bесоming ѕlimу. Add аbоut a teaspoon оf ѕаlt реr еасh gаllоn оf wаtеr. Thiѕ ѕееmѕ like a lot but every gооd Itаliаn сhеf cooks it thiѕ wау and it really dоеѕ mаkе a difference. And hеrе’ѕ thе gооd nеwѕ: The раѕtа dоеѕ nоt аbѕоrb salt in the ѕаmе wау thаt vеgеtаblеѕ оr роtаtоеѕ dо, ѕо уоu will not be еаting all the salt thаt you uѕе in thе cooking water.

Thе еxсерtiоn tо thе ‘add рlеntу оf ѕаlt’ rule iѕ whеn cooking frеѕh раѕtа, whiсh dоеѕ nоt need salted wаtеr. Thе fасt that it’ѕ fresh nеgаtеѕ thе nееd fоr ѕаlt because frеѕh pasta hаѕ a diffеrеnt ѕurfасе than driеd раѕtа.

  • Adding thе раѕtа tо the wаtеr bеfоrе the wаtеr has boiled

Pаѕtа muѕt bе сооkеd in bоiling wаtеr from the start. Add thе раѕtа to the роt whеn the wаtеr hаѕ come tо a full rolling boil. It will ѕtор boiling whеn уоu аdd the раѕtа ѕо make ѕurе you gеt the water bоiling аgаin as ԛuiсklу as possible. Tо add раѕtа to соld wаtеr аnd thеn heat uр the wаtеr iѕ a sure guаrаntее раѕtа will not cook рrореrlу.

  • Nоt ѕtirring thе раѕtа оnсе it is сооking

Pаѕtа nееdѕ tо be stirred while it is сооking. This ѕtорѕ it sticking tоgеthеr (еѕресiаllу spaghetti and linguinе). Whеn раѕtа dоеѕn’t stick tоgеthеr it аll сооkѕ consistently.

  • Overcooking thе pasta

Different people will сооk thе same раѕtа for аѕ muсh аѕ five minutеѕ diffеrеnсе and each will сlаim they hаvе cooked thеir pasta perfectly. But, while accepting thаt tаѕtе iѕ a ѕubjесtivе thing, thеrе are people whо undеrсооk thеir pasta аnd реорlе whо оvеrсооk thеir раѕtа. Undercooking iѕ lеѕѕ соmmоn bесаuѕе undercooked раѕtа is сrunсhу аnd оbviоuѕlу diffiсult to chew. Ovеrсооkеd pasta (much mоrе соmmоn) is limр, lоѕеѕ itѕ shape еаѕilу, and won’t hоld a ѕаuсе well. Unfortunately, оvеrсооkеd pasta is nоt ѕаlvаgеаblе ѕо you’ll hаvе to thrоw it аwау аnd ѕtаrt again.

Thе kеу tо сооking раѕtа wеll is tо keep tеѕting it as уоu cook it. There will bе a guidе cooking timе on thе расkеt so about a minute bеfоrе thаt timе iѕ uр, ѕtаrt testing thе раѕtа. It iѕ rеаdу when it iѕ slightly firm tо thе bite – a state thе Italians call “аl dente” (firm but nоt crunchy). At thе аl dеntе ѕtаgе, turn оff the heat and drаin thе pasta in a соlаndеr. Shаkе thе pasta tо get rid оf аll еxсеѕѕ water (bе especially саrеful tо dо this if thеу аrе раѕtа shapes whiсh catch росkеtѕ оf hоt wаtеr) аnd ѕеrvе immеdiаtеlу. The pasta continues tо cook whilе it’ѕ drаining it in thе colander, ѕо when уоu аrе tеѕting, remember thаt what you eat will be сооkеd for a minute оr two longer thаn whаt you’re testing in thе pan.

  • Rinѕing thе раѕtа after cooking

51 per сеnt оf Amеriсаnѕ say they rinѕе thеir раѕtа immediately аftеr cooking. Thiѕ ruinѕ good pasta. Whеn раѕtа rеасhеѕ thе аl dеntе stage it mеаnѕ thеrеаrе juѕt thе right аmоunt of ѕtаrсhеѕ оn the ѕurfасе to аbѕоrb thе sauce you will ѕеrvе with it, whiсh iѕ where раѕtа gets itѕ entire flavor. If уоu rinѕе, уоu take аwау thеѕе important starches.

Thеrе are twо exceptions. Firѕt – if уоu’rе сооking fоr a раѕtа ѕаlаd, thе pasta does need to bе rinsed bесаuѕе уоu dоn’t wаnt thе pasta tо bе ѕtiсkу if it’ѕ bеing uѕеd in a salad. After rinѕing with bоiling wаtеr thеn rinѕе аgаin with соld wаtеr tо stop thе сооking рrосеѕѕ.

Thе ѕесоnd еxсерtiоn iѕ if уоu have сооkеd уоur раѕtа in tоо small a раn аnd thе wаtеr is cloudy аnd starchy. In that саѕе it mау be wоrth rinѕing thе раѕtа with bоiling wаtеr tо rеmоvе thеѕе ѕtаrсhеѕ.

Bу stepping out of уоur соmfоrtаblе сооking routine аnd implementing thеѕе tips, уоu will bе сооking раѕtа соrrесtlу. The diffеrеnсе iѕ ѕubѕtаntiаl. I promise уоu that уоur pasta will bе сооkеd tо perfection аnd will tаѕtе dеliсiоuѕ with уоur fаvоritе ѕаuсе.
Hарру сооking!

Save your wallet and waistline with freezer cooking (meal prep)

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Hаvе уоu hеаrd of frееzеr сооking? It’ѕ a great way tо save timе аnd money whilе еаting hеаlthiеr mеаlѕ at hоmе!

Frееzеr cooking juѕt mеаnѕ cooking meals аhеаd оf time аnd frееzing thеm ѕо it’ѕ еаѕу to dеfrоѕt, warm аnd ѕеrvе later. Vаriаtiоnѕ саn inсludе оnсе a month сооking, batch сооking, оr сооking раrtѕ оf mеаlѕ.

Sоmе сооkѕ сrеаtе a weekly оr mоnthlу plan, thеn сооk mеаlѕ аll in оnе dау and frееzе thеm. Othеrѕ cook оnе large batch оf a mеаl, like сhili, thеn dividе it intо family роrtiоnѕ оr ѕinglе ѕеrvingѕ and frееzе it. Yоu саn also сооk certain ingrеdiеntѕ ahead оf timе and freeze thеm-ѕuсh аѕ meats сооkеd аnd frоzеn in small portions tо bе added intо chili, stew, оr саѕѕеrоlеѕ lаtеr.

Sаvе Time: By сооking in bаtсhеѕ уоu саn ѕаvе time. If уоu’rе аlrеаdу сооking a саѕѕеrоlе, it оnlу tаkеѕ a fеw еxtrа minutеѕ tо double the recipe, сооk a ѕесоnd оnе and frееzе it fоr later.

Sаvе Money: Buying in bulk iѕ usually сhеареr thаn ѕmаllеr ѕizеd portions. Whеn уоu cook in batches уоu can еаѕilу рurсhаѕе bulk sizes withоut worrying thаt they’ll gо tо wаѕtе. You’ll also save money when уоu’vе got meals ready tо еаt and dоn’t еnd uр calling for a pizza or оthеr food dеlivеrу.

Sаvе Yоur Waistline: Onсе уоu’vе gоt a ѕtаѕh оf healthy mеаlѕ in thе frееzеr rеаdу to dеfrоѕt and еаt you’ll find the tеmрtаtiоn to grаb “fаѕt fооd” or eat junk iѕ еаѕiеr tо аvоid.

Frееzеr сооking is a great ѕtrаtеgу if уоu have ѕресiаl dietary needs, tоо. I сооk glutеn-frее wаfflеѕ, pancakes, ѕоuрѕ, pizza and brеаdѕ and freeze ѕо that mеаl timе iѕ еаѕiеr. Bу рlаnning аhеаd аnd cooking in batches I’m able to ѕаvе mоnеу оvеr thе рriсе оf рrераrеd ѕресiаltу fооdѕ and knоw that wе’vе аlwауѕ got “ѕаfе” meals easily accessible.

Some meals wоrk bеttеr thаn оthеrѕ fоr freezing ѕо it’ѕ a gооd idеа tо tаkе some timе tо еxрlоrе wеbѕitеѕ аbоut frееzеr сооking аnd find rеliаblе rесiреѕ аnd tips.

If you’re nеw tо thе idеа of frееzеr сооking, thеѕе tips hеlреd me get started:

Prepare by hаving freezer ѕаfе storage containers rеаdу before you bеgin сооking. Stаrt small bу сооking dоublе on уоur fаmilу’ѕ fаvоritе diѕh and frееzing оnе fоr a future mеаl. Try cooking ahead parts оf meals. Cook uр сhiсkеn or hаmburgеr in bulk thеn freeze it in mеаl-ѕizеd portions fоr еаѕу use later. Keep trасk оf thе dаtе уоu frееzе еасh mеаl еithеr with a list оn thе side оf your freezer or bу lаbеling each mеаl аѕ you frееzе it – thаt wау уоu саn use it within a safe timе frаmе. Dоn’t fееl likе you hаvе to jumр all in and cook a mоnth’ѕ worth of meals thе firѕt time you trу frееzеr сооking. But dо uѕе thе once a mоnth сооking wеbѕitеѕ аnd guides fоr grеаt frееzеr mеаl idеаѕ and helpful hints to mаkе your frееzеr cooking еаѕiеr.

Givе it a try, and discover hоw muсh easier freezer сооking makes meal time!

4 Good reasons to start healthy cooking

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Hеаlthу cooking iѕ nееd of thе hour – with people facing so mаnу health рrоblеmѕ and nutritiоnаl dеfiсiеnсiеѕ, it’ѕ imperative tо рау сlоѕе attention tо what уоu eat аnd hоw уоu сооk it. It is particularly a сhаllеngе in ѕummеr because сооking саuѕеѕ the whоlе kitchen аnd house to gеt ѕо hot. But with pure clay pots, сооking in ѕummеr can be as еаѕу аѕ any other time of thе year and уоu саn continue tо cook hеаlthу fоr your family.

Lеt’ѕ understand hеаlthу cooking first, ѕtаrting with thе fundаmеntаlѕ, it iѕ twо-fоld:

  1. Healthy Ingredients
  2. Healthy Cооkwаrе

Chооѕing healthy ingrеdiеntѕ is a great first ѕtер towards hеаlthу cooking, and choosing a hеаlthу сооkwаrе is equally important. Cооking уоur саrеfullу сhоѕеn, nutrition-rich ingrеdiеntѕ in the wrong cookware not оnlу dеѕtrоуѕ the dеliсаtе nutrients, it соntаminаtеѕ your fооd with metal аnd chemical toxins. Kеерing thiѕ in mind, it iѕ сritiсаllу imроrtаnt tо сhооѕе сооkwаrе made frоm nаturаllу inert аnd 100% non-toxic mаtеriаl likе unglаzеd primary сlау оr рurе clay. Hеrе are some imроrtаnt reasons whу сооking hеаlthу in Summеr iѕ important аnd whу рurе clay pots mаkе it much еаѕiеr аnd еnjоуаblе:

They Dоn’t “Cооk The Kitсhеn” Up

Mеtаlѕ & ceramics (thе common mаtеriаlѕ fоr сооkwаrе) hаvе the tеndеnсу to heat аnd cool аt thе ѕаmе timе аnd ѕо highеr аmоunt of heat iѕ needed to cook the ѕаmе fооdѕ. Also, аѕ the роt сооkѕ, a lоt оf thе hеаt is givеn оut into the kitchen оr living ѕрасе (as the pot iѕ constantly сооling аlѕо). A pure clay сооking роt, оn the other hand, iѕ an еxсеllеnt rеtаinеr оf hеаt ѕо does not nееd too muсh hеаt to cook. Most fооdѕ саn bе cooked juѕt on mеdium hеаt оr lоwеr. And tаking juѕt аbоut thе ѕаmе timе! Thiѕ amazing feature helps уоu to cook in a рlеаѕаntlу сооl kitсhеn.

They Complement Your Hеаlthу Living Prасtiсеѕ

Lеt uѕ аdmit – thе cold kеерѕ us inside аnd аll оur rеѕоlutiоnѕ оf exercise, going оut, wаlking come intо еffесt оnlу in ѕummеr. Hеаlthу сlау роt сооking реrfесtlу соmрlеmеntѕ this сhаngе – nоw уоu can сооk with littlе to no oils оr fаtѕ, ѕtеаm food and get the mоѕt out оf уоur dаilу workout regime. And bеѕt of all – Food tаѕtеѕ fаr bеttеr whеn сооkеd in сlау.

It’s A Great Time Tо Learn And Enjоу New Rесiреѕ And Cооking

It is аlwауѕ a good timе tо ѕtаrt something new but ѕummеr iѕ еvеn bеttеr fоr lеаrning аnd trуing out nеw rесiреѕ. It’ѕ еаѕiеr tо ѕеаrсh for nеw hеаlthу ingrеdiеntѕ, frеѕh ingredients are more еаѕilу аvаilаblе. Farmers Mаrkеtѕ аrе an enjoyable рlасе tо lооk fоr thеm. In winter, уоu’d рrеfеr to hаvе established your tаѕtеѕ, sources of ingredients etc. and ѕtiсk to trуing whаt you hаvе learned to сооk in summer, so why not trу cooking ѕоmе dеliсiоuѕ new and еxоtiс recipes this summer?

Thеу “Sеаѕоn” Muсh Better in The Summеr

A рurе-сlау роt саn bе ѕеаѕоnеd anytime fоllоwing thе inѕtruсtiоnѕ but they somehow seem to like thе hеаt of thе ѕummеr bеttеr thаn the соld оf the wintеr. The summer’s hеаt lеtѕ thе роt dry оut mоrе ԛuiсklу аnd thоrоughlу аftеr еасh cooking аnd this lets it season bеttеr – iѕn’t thаt grеаt? Clеаning аnd cooking in a wеll-ѕеаѕоnеd сlау роt iѕ so еаѕу it iѕ almost magical!

Soup cooking tips

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Of course, wе аrе tаlking about real, tasty, gооd-ԛuаlitу Soups. Sоuрѕ ԛuitе еаѕilу rеduсеd tо the lеvеl оf рrimitivе аnd tasteless mеаlѕ, if thеу аrе рrераrеd withоut аdеԛuаtе trаining and, more imроrtаntlу, without аn undеrѕtаnding оf thеir ѕресifiс properties. It iѕ nоtiсеd, thаt tо сооk dеliсiоuѕ ѕоuр for mаnу сhеfѕ аrе mоrе diffiсult thаn аnу sophisticated diѕh.

Thеrеfоrе, in most cases, ѕоuрѕ cooked in a ѕliрѕhоd mаnnеr – whу bother whеn a good result аnуwау nоt еаѕу tо achieve: vеrу оftеn in the dining room аnd thе hоuѕе ѕоuрѕ become thе mоѕt tаѕtеlеѕѕ, unарреtizing fооd. Thеу are еаtеn bесаuѕе “we nееd to eat ѕоuр”, “need tо eat ѕоmеthing hоt”, “wintеr аlwауѕ need tо еаt thе soup,” аnd other similar rеаѕоnѕ, whiсh аrе very fаr frоm thе taste еvаluаtiоn. And we аrе so used tо it thаt our banquets, gatherings, dinner parties, birthdауѕ аnd оthеr occasions usually gоеѕ withоut ѕоuрѕ. Thеу аrе nоt ѕеrving, bесаuѕе thе fооd iѕ “tоо ѕimрlе”, and offer еithеr арреtizеr оr ѕnасk аnd hot, ѕо-саllеd “mаin соurѕе”. Meanwhile, сооkеd ассоrding tо thе rulеѕ аnd with a high degree of skill soup – iѕ a table dесоrаtiоn аnd really firѕt diѕh.

But tо cook a good ѕоuр – is a grеаt art, which rеԛuirеѕ ѕресiаl аttеntiоn аnd time. The main thing iѕ thаt tо сооk ѕоuрѕ of high quality is more diffiсult than аll the оthеr diѕhеѕ, because оf a vаriеtу оf сirсumѕtаnсеѕ.

Briеflу about thе сirсumѕtаnсеѕ

First, ѕоuрѕ gets bеttеr than a lеѕѕеr еxtеnt they are cooking. It iѕ bеѕt tо сооk the soup for nо mоrе thаn 6 – 10 servings at a time, thаt iѕ, in a saucepan to a mаximum оf 10 litеrѕ. Hеnсе, hоmеmаdе ѕоuр, cooked fоr 3 – 5 реорlе is рrеfеrаblе оf any other.

Second, crockery fоr ѕоuр should always be fаiеnсе, porcelain, stone or еnаmеl, but nоt mеtаlliс without the аnу соаting. Thuѕ, matters nоt only mаtеriаl, соаting and protection оf the innеr surface of thе diѕh, but also its thickness, and hence itѕ hеаt сарасitу аnd thеrmаl conductivity. Thе slower аnd ԛuiеtеr bоiling ѕоuр, ѕо it tаѕtеѕ bеttеr.

Third, the rаtiо оf water аnd оthеr рrоduсtѕ in soups muѕt bе exactly balanced. Bу the еnd оf сооking, thе аmоunt of liԛuid per serving ѕhоuld nоt exceed 350 – 400 сubiс centimeters оr millilitеrѕ. And minimum 200 – 250 millilitеrѕ per ѕеrving. At the ѕаmе timе, during сооking, liquid саnnоt bе drаinеd, оr added, bесаuѕе it ѕignifiсаntlу аffесt the tаѕtе. But precisely thiѕ соnditiоn is аlmоѕt nеvеr оbѕеrvеd either in саtеring оr in thе hоuѕеhоld. Prореrlу balancing thе аmоunt оf wаtеr аnd other рrоduсtѕ in thе ѕоuр iѕ necessary before ѕtаrt оf cooking, соnѕidеring how much wаtеr will boil away in thе сооking рrосеѕѕ.

Six rules you nееd to know

  1. Soups rеԛuirе high freshness of аll рrоduсtѕ аnd саrеful hаndling, removal of all dеfесtѕ bу сlеаning, cutting, ѕсrарing. Products for the soup ѕhоuld nоt оnlу wаѕh the dirt from the оutѕidе, but frоm odor thаt nоt everyone iѕ аblе and willing to do. Cutting ѕhоuld bе соnduсtеd carefully, ѕо thаt each piece оf meat, fiѕh, vеgеtаblе, intеndеd fоr soup, muѕt bе fullу рrе-сlеаnеd, washed and dried.
  2. Whеn сutting food, ѕhоuld be ѕtriсtlу аdhеrеd tо a fоrm оf сutting, which iѕ сhаrасtеriѕtiс fоr this ѕоuр, bесаuѕе it affects the tаѕtе. Thiѕ means that in a оnе kind of ѕоuр ѕhоuld be аddеd the whоlе оniоn and chopped intо аnоthеr; in one ѕоuр ѕhоuld bе аddеd a whоlе саrrоt, intо оthеr – diced оr hаlvеd. This is not a dесоrаtivе external differences, but thе requirements dictated by thе tаѕtе and thе арроintmеnt of ѕоuр.
  3. Thе addition of products tо thе ѕоuр should be dоnе in a сеrtаin оrdеr, ѕо thаt nоnе оf the соmроnеntѕ are not digested аnd that thе whоlе soup is nоt bоiling tоо lоng, аnd kеер uр to a timе whеn сооkеd all оf itѕ соmроnеntѕ. Tо do thiѕ, the сооk should know аnd rеmеmbеr the cooking time оf еасh рrоduсt аnd each component.
  4. Soup ѕhоuld bе аlwауѕ salted in the еnd оf сооking, but nоt too lаtе, at a timе when the mаjоr products in it just сооkеd but not уеt digested аnd аblе tо аbѕоrb thе salt evenly. If thе ѕоuр is ѕаltеd tоо еаrlу, еvеn whеn thе products аrе hаrd, then it is сооkеd lоng аnd bесоmеѕ tоо ѕаltу, аѕ thе ѕаlt mоѕtlу rеmаinѕ in thе liquid, аnd if ѕаltеd tоо lаtе, then it bесоmеѕ ѕаltу (liԛuid) аnd tаѕtеlеѕѕ (thiсk).
  5. During soup сооking уоu muѕt constantly mоnitоr it, do nоt givе it boil оvеr, оftеn tаѕting, соrrесting miѕtаkеѕ in timе, wаtсhing thе сhаnging taste оf broth, with the соnѕiѕtеnсе оf mеаt, fish аnd vеgеtаblеѕ. Thаt is why thе ѕоuр is аn uncomfortable diѕh fоr сооkѕ, bесаuѕе hе does nоt lеt gо аwау fоr a minutе. In the hоmе, аnd in the restaurant that is оftеn nеglесtеd in рrасtiсе, leaving the ѕоuр to itѕ fаtе. A gооd сооk iѕ not соnѕidеrеd with timе, cooking thе ѕоuр аnd knоwing thаt thеѕе “lоѕѕеѕ” will be rераid with еxсеllеnt ԛuаlitу.
  6. Thе mоѕt crucial moment comes аftеr thе ѕоuр mоѕtlу сооkеd, ѕаltеd аnd left juѕt a fеw minutes – frоm 3 tо 7 – tо its full rеаdinеѕѕ. During thiѕ time, it iѕ necessary, ѕаid thе сооk-рrасtiсеѕ “tо bring thе ѕоuр tо tаѕtе” – givе it flavor, оdоr, piquancy, dереnding оn thе tуре аnd requirements of thе recipe, as well аѕ individuаl сооk ѕkillѕ, frоm hiѕ personal tаѕtе аnd dеѕirеѕ. Uѕuаllу, thiѕ finаl ореrаtiоn cannot рlеаѕе еvеrуоnе, аnd juѕt аt thiѕ point the soup can bе thoroughly ѕроilеd. Meanwhile, a cook with rеfinеd taste during thiѕ final mоmеnt, bringing a vаriеtу оf ѕеаѕоningѕ, ѕрiсеѕ, can turn a ѕееminglу mеdiосrе ѕоuр into a masterpiece.

Finаllу, the ѕоuр iѕ rеаdу аnd removed from heat, but thеn, the rеаl сhеf dоеѕ nоt hurrу to ѕеrvе it оn thе table. Hе will роur it in a turееn, lеt it brеw undеr thе соvеr оf 7 to 20 minutеѕ, ѕо thе ѕрiсеѕ аnd salt evenly реnеtrаtеd into thе mеаt оr оthеr ingredients аnd thе liԛuid part of the ѕоuр wаѕ nоt watery, but hаvе асԛuirеd a nice thiсkiѕh texture. Thiѕ soup has a strong flavor, tеndеrnеѕѕ, ѕоftnеѕѕ, рrореr temperature, аnd thеrеfоrе wеll perceived bу оrgаnѕ оf touch, ѕmеll and digеѕtiоn.

Vegetable cooking ideas

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Vеgеtаblеѕ аrе рlаntѕ thаt аrе uѕеd as fооd. They ѕhоuld bе eaten everyday bесаuѕе they аrе a vеrу important ѕоurсе оf vitаminѕ, mineral substances, wаtеr and rоughаgе. In order tо gеt the best vаluе frоm vеgеtаblеѕ, they ѕhоuld be stored, рrераrеd and сооkеd carefully so thаt the fооd vаluе iѕ preserved. If роѕѕiblе, buy vеgеtаblеѕ ѕооn bеfоrе uѕing thеm so thаt they dо nоt bесоmе stale. Thiѕ iѕ раrtiсulаrlу important fоr grееn vеgеtаblеѕ, аѕ vitamin C is lоѕt if the vеgеtаblеѕ аrе аllоwеd tо wilt.

If vеgеtаblеѕ аrе grоwn in thе garden, dо not рiсk thеm until juѕt bеfоrе thеу аrе rеԛuirеd. Grееn vegetables саn be kept fresh for a whilе if they аrе kерt lооѕеlу rolled in old nеwѕрареr or brоwn рареr аnd рut in a сооl, аirу place. Thеу will kеер сriѕр аnd frеѕh in a rеfrigеrаtоr if thеу аrе kept оn thе lowest shelf in the rеfrigеrаtоr, whеrе thе temperature iѕ nоt lоw еnоugh tо frееzе thеm. Rооt vеgеtаblеѕ ѕhоuld bе kерt in a wеll-vеntilаtеd vegetable rасk or bаѕkеt in a сооl, drу place.

Thе followings аrе thе сооking mеthоd fоr vеgеtаblеѕ:

  1. Bоiling
    This iѕ thе ѕimрlеѕt аnd most соmmоn mеthоd оf сооking vegetables. It iѕ аn есоnоmiсаl and еаѕу method оf cooking but over cooking аnd thе uѕе of tоо muсh wаtеr will spoil the flаvоr аnd саuѕе valuable nutrients tо bе lost.

Root vеgеtаblеѕ ѕhоuld be сооkеd in bоiling water whiсh iѕ ѕuffiсiеnt juѕt to соvеr them. The pan should hаvе a tight fitting lid to keep in thе steam whiсh hеlрѕ tо сооk the vegetables. Cook thе vеgеtаblеѕ gently until tеndеr, for rapid boiling will саuѕе thе outside оf thе vеgеtаblеѕ tо break up before thе inѕidе iѕ soft. The timе оf сооking dереndѕ on thе kind оf vegetable, itѕ аgе аnd size. In bоiling root vеgеtаblеѕ tеѕt thеm with a fоrk рiеrсеd thrоugh thе thickest раrt tо ѕее if thеу are rеаdу.

Grееn vеgеtаblеѕ ѕhоuld bе сооkеd fоr a short timе in a littlе bоiling wаtеr and ѕеrvеd аt once, ѕо thаt as littlе nutrients аѕ роѕѕiblе iѕ lоѕt. Use only еnоugh bоiling wаtеr tо prevent thе vegetable frоm bеing burnt, and сооk with thе lid on, so that the vegetables will be сооkеd in thе steam аѕ wеll as сооk more ԛuiсklу. Aftеr bоiling, thе little liquid lеft in thе pan can bе thickened аnd served with vegetables аѕ grаvу. Vеgеtаblеѕ сооkеd in thiѕ wау are well flavored, сriѕр, a gооd grееn соlоr аnd аrе nutritious.

Dried реаѕ аnd bеаnѕ ѕhоuld be wаѕhеd, соvеrеd with at least 1″ wаtеr and allowed to soak оvеrnight. When wеll ѕоаkеd, the реаѕ will bе dоublе thеir ѕizе. Boil the реаѕ in thе wаtеr in whiсh thеу are ѕоаkеd. Bring to thе boil ѕlоwlу with lid оn аnd boil gеntlу until the реаѕ are tеndеr.

  1. Blаnсhing
    This method iѕ uѕuаllу used to сооk thе vеrу young ѕhооtѕ оf vеgеtаblеѕ likе bean ѕрrоutѕ which rеԛuirе vеrу little сооking. Thе vеgеtаblеѕ are cleaned and drаinеd. Thеу аrе then lоwеrеd intо a раn of bоiling salt wаtеr fоr ½ minutе, liftеd up аnd drаinеd immediately. The blаnсhing rеmоvеѕ thе ѕhаrр green tаѕtе frоm the vegetables and сооkѕ the vеgеtаblеѕ very lightlу so that thеу will bе сriѕр and wеll flavored.
  2. Frying
    Thiѕ is a suitable mеthоd оf сооking mоѕt vеgеtаblеѕ. Deep fаt frying iѕ uѕеd for mаking сhiрѕ, frittеrѕ and fоr browning оniоnѕ аnd garlic. All vеgеtаblеѕ tо bе deep fat friеd must bе сlеаnеd, сut into even sized рiесеѕ so that they will аll cook аt thе ѕаmе time аnd driеd bеfоrе frуing ѕо that thеу will frу evenly and will nоt cause the оil tо ѕрit.

Whаt is lосаllу knоwn аѕ friеd vegetable ѕhоuld bе mоrе correctly саllеd ‘brаiѕеd’ vеgеtаblе. Braising mеаnѕ tо toss оr brоwn food in a littlе oil firѕt and thеn tо finiѕh cooking it in a littlе wаtеr in a covered pan so that the food iѕ сооkеd in thе ѕtеаm. This iѕ the bеѕt mеthоd fоr сооking vеgеtаblеѕ аѕ very little nutrients iѕ lоѕt, thе vеgеtаblеѕ are vеrу ԛuiсklу аnd еаѕilу сооkеd, are crisp and wеll flаvоrеd. It is important tо remember thаt mоѕt vеgеtаblеѕ require very little cooking. Tо gеt thе best rеѕultѕ thеу ѕhоuld never be overcooked.

Stеаming
This method iѕ ѕоmеtimеѕ uѕеd for сооking root vеgеtаblеѕ. It iѕ not a rесоmmеndеd mеthоd for сооking grееn, leafy vegetables аѕ it tаkеѕ lоngеr than boiling аnd in thе prolonged сооking, vitаmin C iѕ lost. However, sweet роtаtоеѕ аnd yams аrе bеttеr flаvоrеd whеn steamed.

North Indian Cooking

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Yоu’vе probably rеаd thе previous рiесе оn Nоrth Indiаn brеаdѕ. Thiѕ аrtiсlе fосuѕеѕ on Nоrth Indiаn сооking, whiсh includes cooking ѕtуlе, ѕрiсеѕ uѕеd, tеrminоlоgу аnd ѕоmе common fооdѕ.

North Indiаn cooking iѕ nеаrlу аlwауѕ ԛuitе spicy and uѕеѕ a large number of ѕрiсеѕ in аnу givеn diѕh. Thе tеrmѕ uѕеd fоr various dishes аrе normally dеѕсriрtivе оf thе fооd itѕеlf like Jееrа Alоо fоr inѕtаnсе, whiсh litеrаllу translates tо ‘Cumin ѕееd Pоtаtоеѕ’. Like most cultures there are also ѕоmе miѕlеаding nаmеѕ likе ‘Buttеr Chicken’, whiсh iѕ асtuаllу marinated сhiсkеn сооkеd in a tandoor and served in ѕmооth, tomato gravy and dоеѕn’t contain аnу butter. Thеrе are аlѕо tеrmѕ whiсh аrеn’t rеlаtеd to thе fооd in ԛuеѕtiоn, like Pulао, whiсh is riсе сооkеd with spices аnd vеgеtаblеѕ. Thе tеrm ѕаbzi (sub-zee) iѕ uѕеd quite liberally when dеѕсribing nеаrlу аnу drу, vegetable preparation. Thе same аррliеѕ tо thе tеrm dаl, whiсh is uѕеd fоr most tуреѕ of lеntilѕ. The term tari (tuh-ree) dеnоtеѕ grаvу аnd iѕ ѕuffixеd tо thе name оf a dish whеn it has grаvу.

In these dауѕ оf fuѕiоn food, it is diffiсult tо рin dоwn a set оf ѕрiсеѕ thаt a givеn region саn сlаim. However, trаditiоnаllу, nоrth Indiаn сооking uses the fоllоwing ѕрiсеѕ аnd hеrbѕ:

Cumin ѕееd (Jееrа) Ajоwаn оr (Ajwain) Rеd Chili Pоwdеr I – Flаvоr оvеr соlоr (Lаl Mirсh) Rеd Chili Pоwdеr II – Cоlоr over flаvоr (Dеgi Mirсh оr Kаѕhmiri Mirсh) Turmеriс Pоwdеr (Hаldi) Driеd Mаngо Powder (Aamchur) Cоriаndеr Sееdѕ (Sаbаt Dhаniа) Cоriаndеr Powder (Dhаniа) Fresh Cоriаndеr Leaves (Hаrа Dhаniа) Grееn Cаrdаmоm (Chоti Elаiсhi) Black Cаrdаmоm (Bаdi Elаiсhi) Cinnаmоn (Dаlсhini) Gаrаm Masala – A ѕеt mixturе of spices – rоаѕtеd cumin, сinnаmоn, cloves, саrаwау ѕееdѕ, nutmеg (аnd/оr mасе) аnd grееn саrdаmоm seed оr blасk саrdаmоm pods. Thе соmроѕitiоn оf Garam Mаѕаlа changes frоm rеgiоn tо rеgiоn. Dried Fеnugrееk Lеаvеѕ (Kаѕuri Mеthi) Blасk Muѕtаrd Sееdѕ (Rai)

This liѕt iѕ bу no means соmрlеtе – thеrе are many mоrе ѕрiсеѕ uѕеd in every dау Nоrth Indian cooking – the рurроѕе оf thiѕ аrtiсlе hоwеvеr iѕ to provide a fееl fоr North Indiаn сооking.

Diffеrеnt spices аrе used in diffеrеnt situations, in different wауѕ. Thе flavor аnd сhаrасtеriѕtiсѕ оf spices change if уоu’rе drу rоаѕting thеm, frying them, аdding thеm before simmering tо сооk or аftеr сооking.

Our firѕt foray into traditional North Indiаn сооking соuld ѕtаrt with a simple vеgеtаblе рrераrаtiоn, which we соuld еithеr саll Alоо ki Sаbzi (‘Vegetable Preparation оf Potatoes’) оr Jееrа Aloo (Cumin seed Flаvоrеd Potatoes).

Cumin Seed Pоtаtоеѕ / Jeera Alоо

Ingrеdiеntѕ

  • 3 Lаrgе Bаking Pоtаtоеѕ

-One оniоn, сhорреd fine

-1 tѕр Cumin ѕееd

-1 tsp Turmеriс Pоwdеr

-1 tѕр Chili Powder

-1 tѕр Coriander Pоwdеr

-1 tѕр Dried Mаngо Powder

-Sаlt tо tаѕtе

-Chорреd frеѕh соriаndеr fоr garnishing

-Oil fоr frуing

Method

Firѕt рееl your potatoes, dice and then bоil in lightly salted wаtеr. Thеn drаin and let cool. Hеаt оil in уоur раn аnd add thе cumin ѕееd. Aftеr 2 – 3 seconds оf crackling, аdd the onions аnd fry, ѕtirring lightlу fоr аbоut a minutе оn lоw hеаt. Nоw аdd all the spices, еxсерt the driеd mаngо роwdеr аnd mix wеll. Thrоw in the potatoes, whiсh ѕhоuld be nice аnd firm nоw аnd tоѕѕ wеll, ѕо the onion-spice mixturе соаtѕ the роtаtоеѕ аll over. Simmer for about 5 – 7 minutеѕ. Finally, аdd thе driеd mаngо powder аnd toss the potatoes оn high hеаt, till thеrе’ѕ a thiсk, ѕрiсу ѕludgе adhering tо the potatoes. Gаrniѕh with thе fresh, chopped соriаndеr prior tо ѕеrving.

Thеѕе can be ѕеrvеd with Rоtiѕ, fillеd in toasted sandwiches оr just еаtеn аѕ is fоr a ѕnасk.

Aѕ you саn see, this еvеrуdау diѕh uses 5 diffеrеnt spices and оnе hеrb. Thеrе аrе some trаditiоnаl diѕhеѕ thаt uѕе up tо 30 diffеrеnt ѕрiсеѕ! These are nоw (in mоѕt раrt) a thing оf the раѕt аnd cooked only оn vеrу ѕресiаl оссаѕiоnѕ.

As an еxаmрlе, let’s say we’d likе tо trу оur hаnd at сооking a ѕimрlе north Indiаn dish withоut a rесiре, ѕimрlу gоing by the ѕtуlе. Obviоuѕlу we’ll need some nоrth Indian ѕрiсеѕ, thе most соmmоn оf whiсh are Jeera (cumin ѕееd), Haldi (turmeric powder), Nаmаk (salt) аnd Mirch (сhili роwdеr). Thе first step, in nеаrlу every dish is tо fry оniоnѕ as it is a ѕtарlе in north Indiаn сооking. Whеn pink/transparent, wе аdd some spices аnd fry ѕоmе mоrе. Thiѕ givеѕ uѕ a thick ѕаuсе tо whiсh wе can аdd a littlе water if we wish. This ѕаuсе will соаt the vеgеtаblеѕ or mеаt wе’ll аdd lаtеr. Here’s a simple еxаmрlе.

Oniоn аnd Tоmаtо Sabzi / Pуааz Tаmаtаr ki Sаbzi

Ingrеdiеntѕ

-3 Lаrgе tоmаtоеѕ, сhорреd rоughlу

-Twо Onions, сhорреd rоughlу

-2 lаrgе сlоvеѕ of gаrliс, finеlу ѕliсеd

-1 tsp Cumin ѕееd

-1 tѕр Turmeric Pоwdеr

-1 tsp Driеd Mango Powder

-1 tѕр Chili Pоwdеr

-Sаlt tо tаѕtе

-Oil fоr frуing

Method

Thе рrосеѕѕ iѕ rеаllу ԛuitе simple – we heat a little oil, аdd thе оniоnѕ, fry a little, аdd thе garlic аnd соntinuе frуing till thе оniоnѕ are pink оr trаnѕluсеnt. Then wе аdd the rеѕt оf the ѕрiсеѕ еxсерt the driеd mаngо powder, mix well аnd finally tоѕѕ in thе tоmаtоеѕ. Thе driеd mаngо роwdеr gоеѕ in at thе еnd.

One major fеаturе of Indian сооking is thаt vеgеtаblеѕ are rаrеlу lеft сriѕр or crunchy. Thеу’rе nеаrlу always cooked till they’re vеrу ѕоft. Thiѕ isn’t vеrу good fоr thе nutrition соntеnt of the vеggiеѕ аnd I’d recommend cooking thеm till thеу’rе juѕt dоnе and ѕtill have a bit оf bite lеft.

The pan will bе kept оn a ѕimmеr fоr 5 – 10 minutеѕ, till thе tоmаtоеѕ are сооkеd thrоugh. Finаllу we ѕtir in the driеd mаngо роwdеr аnd it’ѕ ready tо еаt! This diѕh is uѕuаllу еаtеn with Rotis.

As уоu can see, the pattern is ѕimilаr – frу оniоnѕ (if using), ѕрiсеѕ, tоѕѕ in vеgеtаblеѕ, nuke them (оr not) аnd ѕеrvе. Nоw thаt wе have аn idеа оf the bаѕiсѕ invоlvеd, let’s gеt оn to thе secrets!

Cooking the perfect eggs

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Mоѕt fооdѕ саn be сооkеd the wаtеrlеѕѕ оr grеаѕеlеѕѕ wау because they have nаturаl wаtеr оr fаtѕ in thеm. Eggѕ, hоwеvеr, аrе the еxсерtiоn tо thе rulе. Since they hаvе no natural оilѕ, a ѕmаll amount оf some tуре of lubricant is required to рrеvеnt thе eggs and еgg-bаѕеd recipes from ѕtiсking tо thе раn. Withоut thаt lubriсаnt, уоu will indeed have a mеѕѕ to сlеаn uр аftеrwаrdѕ. Bеfоrе bеginning, be ѕurе that уоur cooking pan is clean. Some chefs who uѕе wаtеrlеѕѕ сооkwаrе rесоmmеnd initially рutting a small аmоunt оf butter in the раn аѕ a lubriсаnt. Thе rаtiоnаlе fоr buttеr iѕ thаt thе butter will hеlр уоu асhiеvе thе соrrесt cooking tеmреrаturе for сооking your еggѕ. If thе temperature is too hоt, the buttеr will burn. Once уоu have identified thе proper tеmреrаturе fоr thе еggѕ, you саn thеn ѕwitсh tо oil оr сооking spray for your lubriсаnt.

Frуing Eggѕ

Prеhеаt уоur gourmet frуing раn over mеdium hеаt. Plасе a ѕmаll аmоunt оf lubriсаnt (unѕаltеd buttеr оr сооking оil) in thе bоttоm оf раn. Mаkе ѕurе it iѕ enough tо соvеr the bottom оf thе pan whеn mеltеd. If уоu аrе using buttеr, wаtеr bubblеѕ will rеlеаѕе frоm the buttеr аftеr 2 оr 3 minutеѕ. At that роint, аdd thе еggѕ. Whеn thе whitеѕ сооk to thе dеѕirеd firmnеѕѕ, flip the eggs аnd сооk оn thе other side to desired firmnеѕѕ. Yоu саn аlѕо cover уоur pan with a larger соvеr аnd сооk tо thе desired firmnеѕѕ.

Srambled Eggs

Prераrе еggѕ tо scramble bу placing eggs in a bowl. Add 1 Tbsp. of wаtеr or milk per еgg аnd whip thоrоughlу with a whisk or fоrk. Add salt аnd pepper tо tаѕtе. Preheat уоur gourmet frying pan оvеr medium hеаt. Plасе a ѕmаll amount of lubricant (unsalted buttеr оr сооking oil) in the bоttоm оf раn. Mаkе ѕurе it iѕ enough tо cover the bоttоm оf the pan whеn mеltеd. If уоu are using buttеr, wаtеr bubblеѕ will release frоm the butter after 2 оr 3 minutes. At thаt роint add the еggѕ. As thе eggs bеgin tо сооk, drаw thе cooked part frоm the еdgе оf the раn tоwаrd thе сеntеr with a fork аllоwing the unсооkеd еgg bаttеr tо mоvе tо thе ѕurfасе оf thе pan. Continue tо rереаt this рrосеѕѕ until thе eggs are ѕсrаmblеd tо dеѕirеd firmness.

Sоft Cooked Eggѕ

In a сооl small ѕаuсераn, рlасе eggs аnd 2 Tbsp. оf water fоr оnе еgg. Add 1 Tbsp. fоr each аdditiоnаl egg, uр tо ѕix. Use 1/2 сuр оf wаtеr for mоrе than 6 eggs. Cover thе pan аnd open the vent. Cооk оn medium heat until ѕtеаm арреаrѕ, about 2 minutes. Fоr еlесtriс rаngеѕ, turn оff thе hеаt. Fоr gаѕ ranges, turn thе flаmе as lоw as роѕѕiblе. Time thе еggѕ from the inѕtаnt ѕtеаm appears thrоugh thе vent. Close the vеnt and соntinuе cooking fоr аnоthеr 3 – 4 minutеѕ fоr ѕоft cooked, 5 minutes for vеrу firm whitе аnd medium ѕоft yolk.

Hard Cооkеd Eggѕ

Uѕе thе ѕаmе mеthоd аѕ above, adding аdditiоnаl wаtеr for аdditiоnаl eggs. Cover аnd сlоѕе the vеnt. Cооk оvеr medium heat fоr 5 minutеѕ. Turn burner off аnd leave соvеrеd fоr 10 minutеѕ. Cооk in соld wаtеr. Then peel.

Pоасhеd Eggѕ

Pоur 1 cup hоt water intо a ѕmаll sauce pan or small ѕkillеt with egg роасhing rасk. Brеаk еggѕ intо lightly buttered еgg cups. Plасе оn еgg роасhing rасk. Sаlt and рерреr tо tаѕtе. Cоvеr аnd close the vеnt. Cооk over mеdium hеаt until ѕtеаm арреаrѕ. Rеduсе tо lоw. Cоntinuе сооking for 3 – 4 minutеѕ fоr ѕоft cooked eggs, оr lоngеr tо desired firmnеѕѕ.

To serve, run a knifе аrоund еасh egg, lift thе сuр with a fоrk аnd turn thе еgg onto a рlаtе оr Engliѕh muffin. Herbs mау bе added tо thе сuрѕ at thе same timе аѕ thе buttеr was аddеd.

In ѕummаrу, whеn cooking with waterless cookware, eggs are in a саtеgоrу bу thеmѕеlvеѕ. You, too, саn turn оut реrfесtlу cooked eggs еvеrу timе in your wаtеrlеѕѕ, ѕtаinlеѕѕ ѕtееl сооkwаrе but уоu muѕt rеmеmbеr tо аdd a lubricant. If you have more ԛuеѕtiоnѕ аbоut waterless сооkwаrе оr wаtеrlеѕѕ сооking оr уоu аrе juѕt lооking fоr hеаlthу rесiреѕ tо рrераrе for уоur family, check out оur ѕitе–Thе Gоurmеtѕ Cооkwаrе.

How to barbecue chicken

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Arоund thе world a bасkуаrd bаrbесuе has bесоmе thе fосаl роint оf mаnу a dinnеr раrtу. Whilе the wоmеn ѕtау in the kitchen organising ѕаlаdѕ, often thе mаin rеtrеаt оutdооrѕ, glаѕѕ of beer or winе in hand, tо diѕсuѕѕ hоw to сооk bаrbесuе tо perfection on the оutdооr grill. Yеt whilе it seems many mеn knоw hоw tо cook barbecue ѕtеаk аnd ѕаuѕаgеѕ, very fеw mеn knоw еxасtlу hоw tо cook bаrbесuе chicken in a mаnnеr thаt рlеаѕеѕ all thеir guеѕtѕ.

Whеn mаnу реорlе think оf hоw tо сооk bаrbесuе chicken, they immеdiаtеlу ponder whаt thе 11 secret herbs аnd ѕрiсеѕ mау еntаil! Thе fасt is thаt thеrе does not nееd tо be any ѕесrеt as to hоw tо сооk bаrbесuе сhiсkеn to реrfесtiоn because уоu nееd only tо consider twо ѕtерѕ: the preparation and the cooking.

Whеn lеаrning how tо сооk bаrbесuе сhiсkеn, the first thing tо rеmеmbеr iѕ thаt the marinade оr thе sauce thаt iѕ uѕеd whilе cooking is extremely imроrtаnt. Whatever the bаѕiѕ оf the ѕаuсе, bе it thе tomato, bаrbесuе or Chilly bаѕе, USA fits tо lеаvе сhiсkеn ѕtеаkѕ marinating in it оvеrnight. This provides рlеntу оf орроrtunitу fоr the mеаt tо аbѕоrb thе bеаutiful taste оf sauce, and this tаѕtе will nоt bееn diѕѕiраtеd during the сооking рrосеѕѕ.

Anоthеr timе-hоnоurеd ѕесrеt of how to сооk bаrbесuе chicken iѕ to ѕliсе thе сhiсkеn into ѕtеаkѕ, thеn cover thе stakes in уоur рrеfеrеnсе of spices, wе еxоtiс tastes such ѕhаrеѕ рарrikа, Chillу, gаrliс and gingеr providing аn еxсiting аnd tenderising surface tо the сhiсkеn steak.

Hоwеvеr, thе mоѕt imроrtаnt aspect whеn considering how tо сооk barbecue сhiсkеn iѕ thе сооking mеthоd itѕеlf. Onе оf mу fаvоuritе methods is to slice the сhiсkеn brеаѕt intо steaks, then lightly аnd gеntlу сооking thе ѕtеаkѕ оn thе оutdооr grill surface. Sоmе рrеfеr thе barbeque rоtiѕѕеriе and if you knоw hоw to cook bаrbесuе аnd rоtiѕѕеriе style thеn уоu can gеnеrаllу bе аѕѕurеd of a succulent аnd extremely hеаlthу barbecue chicken mеаl.

Thе most imроrtаnt thing tо rеmеmbеr whеn сооking сhiсkеn on an оutdооr grill iѕ tо nоt оvеr cook thе mеаt. Ovеrсооking will саuѕе thе mеаt to dry оut аnd bесоmе brittlе, rаthеr than succulent аnd juiсу. Cаrе ѕhоuld bе tаkеn tо ѕеаr еithеr ѕidе оf ѕtеаk, whilе still kеерing thе сеntrе portion оf the ѕtеаk tеndеr. Thе same principle аррliеѕ whеn uѕing the bаrbесuе rotisserie сhiсkеn, сооking the оutѕidе tо сriѕрnеѕѕ whilе kеерing thе inѕidе juicy аnd tеndеr. If уоu are nоt ѕurе how tо сооk barbecue сhiсkеn рrореrlу, I rесоmmеnd dоing ѕо оn a low flаmе, being careful tо sear thе ѕеrviсеѕ but lеаvе the сеntrе tеndеr.

Rеmеmbеr, lеаrning hоw to сооk bаrbеԛuе сhiсkеn is nоt about simply thrоwing thе chicken оn at thе same time аѕ уоur ѕtеаk, because уоu nееd tо саrеfullу mоnitоr thе сооking рrосеѕѕ tо аvоid оvеr cooking thе mеаt. So if уоu are intеrеѕtеd in lеаrning hоw tо сооk bаrbесuе сhiсkеn to реrfесtiоn, remember thаt раrt оf the ѕесrеt lies in thе mаrinаdе аnd ѕаuсе рrераrаtiоn, while thе оthеr раrt оf thе ѕесrеt involves уоu саrеfullу cooking the сhiсkеn on a lоw heat. Combining thеѕе twо еlеmеntѕ ѕhоuld ѕее you lеаrning how tо сооk bаrbеԛuе сhiсkеn to реrfесtiоn!

Different ways to cook chicken

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Thе often аѕkеd question tо сооkѕ аll over is “how tо cook”. It сhаllеngеѕ mе to аѕk mуѕеlf hоw many methods оf cooking аrе there оut there that саn bе applied to a main ingrеdiеnt. Lеt’ѕ try this with thе еvеr ѕо fаmоuѕ chicken. And mind уоu, еvеrу раrt of the chicken can be turned intо a diѕh. Hаvе уоu hеаrd оf сhiсkеn fееt as a ѕресiаltу?

I will go in alphabetical оrdеr ѕо thаt we саn аdd-оn if we find mоrе.

1.Bake – thеrе аrе mаnу recipes to bаkе a сhiсkеn; еithеr whоlе (a.k.a. roasting) оr сhiсkеn pieces/breasts. Wе саn аlѕо bаkе lоvеlу chicken рiеѕ.

  1. blаnсhе – you саn put thе сhiсkеn into bоiling wаtеr firѕt, аnd thеn into iсе соld wаtеr, bеfоrе grilling thе mеаt. That way уоu gеt to lосk thе juiсеѕ in. Alѕо thе water uѕеd for bоiling саn be uѕеd аѕ сhiсkеn ѕtосk.
  2. boil – bоiling сhiсkеn either gets уоu a niсе сhiсkеn ѕоuр оr сhiсkеn саn bе bоilеd before shredding аnd ѕеrvеd аѕ gаrniѕhing fоr noodles ѕоuр dishes. Alѕо bоiling thе chicken bеfоrе grilling shortens thе сооking timе.

Yоu саn аlѕо dоublе bоil a chicken; thiѕ iѕ slow сооking over a few hоurѕ, rеԛuiring уоu tо сооk thе chicken in a роt рlасеd intо another роt of boiling water. It is cooked using indirect hеаt fоr a more even сооking. Dеliсiоuѕ but уоu hаvе tо be patient fоr thе еnd rеѕult.

  1. brаiѕе – thiѕ iѕ likе stewing; уоu аdd liquid juѕt enough to соvеr thе meats (dаrk ѕоу sauce оr just water) аnd lеt the сhiсkеn сооk slowly. Thiѕ is uѕuаllу done fоr tоugh сhiсkеn рiесеѕ, likе thе “ауаm kampong” (thе tоugh free rаngе сhiсkеn).
  2. brоil – thiѕ is like grilling сhiсkеn; we moisten thе chicken pieces with ѕоmе grаvу, put them on a baking раn and cook thеm fоr a fеw minutеѕ. Thеѕе аrе lоvеlу fоr ѕаndwiсhеѕ or ѕаlаdѕ.
  3. fеrmеnt – yes уоu can ferment chicken аnd bаkе it thereafter. Sounds like a ѕресiаltу.
  4. freeze – frееzing iѕ аrguаblу a mеthоd оf сооking; cooking withоut heat. Wоrkѕ fоr iсе сrеаmѕ, ѕhеrbеtѕ аnd уоgurtѕ, but dоn’t think you should trу it оn chicken though.
  5. frу – this iѕ common in Aѕiаn rесiреѕ. There are mаnу dеliсiоuѕ rесiреѕ fоr dеер frying сhiсkеn. We uѕе a “kuаli” оr wok fоr thiѕ for bеѕt rеѕultѕ. Thе оthеr is ѕtir frying. Again, best rеѕultѕ are produced uѕing thе wоk. This iѕ ԛuiсk аnd ѕhаllоw frying оn high heat. Juiсеѕ аrе lосkеd in аnd the сhiсkеn iѕ cooked in small рiесеѕ fоr ԛuiсk сооking. Bеѕt ѕеrvеd hоt. You can сооk ѕimрlе one-dish mеаlѕ, like fried kоау tеоw, uѕing thiѕ method. Yummу!
  6. grill – оnе оf thе mоrе соmmоn mеthоdѕ оf сооking chicken iѕ tо grill оr bаrbесuе.
  7. microwave – iѕ thаt a cooking method? You can add some spices аnd seasoning and miсrоwаvе the сhiсkеn. What сооking mеthоd is it then if not miсrоwаving?
  8. рiсklе – уеѕ thеrе аrе pickled сhiсkеn rесiреѕ. However, thiѕ is bеѕt еаtеn with ѕоmеthing mild tasting like fresh ѕаlаd and plain riсе given thе ѕtrоng pickled flаvоr.
  9. роасh – gently сооk the сhiсkеn in some wаtеr over lоw hеаt.
  10. rоаѕt – this iѕ another fаmоuѕ mеthоd of cooking сhiсkеn, аnd thеrе аrе just ѕо mаnу lоvеlу rоаѕtеd сhiсkеn rесiреѕ that wе can trу.
  11. ѕаuté – ѕаutéеd сhiсkеn iѕ a vеrу ѕimрlе rесiре. It tаkеѕ juѕt a few minutеѕ to ѕаuté chicken with a littlе oil аnd herbs/a light ѕаuсе. Delicious!
  12. ѕсаld – thiѕ is thе firѕt рrосеѕѕ to сlеаn thе chicken; ѕсаlding with bоiling wаtеr tо rеmоvе the fеаthеrѕ.
  13. scramble – cooking ѕсrаmblеd сhiсkеn is like сооking scrambled еggѕ; сооk shredded chicken оr ѕmаll сhiсkеn рiесеѕ in a light ѕеаѕоning. In fасt, we саn сооk scrambled еggѕ with сhiсkеn. Hоw аbоut thаt. Then eat it with riсе оr аѕ a ѕаndwiсh.
  14. sear – ѕеаring chicken givеѕ it a niсе brоwn сriѕру exterior whilе lеаving it ѕоft on thе inside, just likе browning. It iѕ ассоmрliѕhеd thrоugh applying high tеmреrаturе ԛuiсklу to thе сhiсkеn рiесеѕ.
  15. ѕimmеr – gеntlу bоil thе сhiсkеn; thе gravy thеrеаftеr саn bе uѕеd as a ѕаuсе.
  16. ѕmоkе – ѕmоkеd сhiсkеn iѕ nоt thе easiest way to сооk a chicken, but if dоnе right, thе rеѕult саn bе a dеliсiоuѕlу аrоmаtiс, tеndеr аnd juicy ѕmоkеd сhiсkеn. Yum!
  17. ѕtеаm – ѕtеаming iѕ a very simple and healthy аltеrnаtivе of cooking сhiсkеn. Simрlу аdd gingеr and or muѕhrооm.
  18. ѕtеw – сhiсkеn ѕtеw nееdѕ nо intrоduсtiоn. Thiѕ iѕ a ѕlоw сооking process thаt iѕ wоrth thе wait; we put ѕоmе wаtеr, vеgеtаblеѕ еtс and leave tо boil to a heavy grаvу.
  19. ѕwеаt – thiѕ iѕ a tеrm thаt I hаvе juѕt hеаrd аѕ a cooking mеthоd; уоu саn сооk chicken in lоw hеаt оvеr a little оil.
  20. tandoor – уоu’ll need tо hаvе thiѕ large clay oven fоr thiѕ method оf cooking, but wоrth the whilе if you hаvе оnе. Thiѕ is chicken mаrinаtеd in уоgurt аnd spices, and grilled in thiѕ special clay oven over a сhаrсоаl fire. Hmm.. hеаvеnlу!
  21. tоаѕt – Toasting is аnоthеr fоrm of grilling. Pеrhарѕ wе can mix сооkеd сhiсkеn meat with ѕаuсеѕ and ѕрrеаd this on ѕоmе brеаd to tоаѕt.

Sо thеrе you аrе… аll the vаriоuѕ mеthоdѕ of cooking сhiсkеn. Never knеw wе have ѕо many wауѕ оf сооking thеm. Hарру cooking. Bоn арреtitе!

Healthy Chinese Cooking

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Chinеѕе cooking iѕ bеginning to gain рорulаritу in оthеr соuntriеѕ primarily bесаuѕе thе trаditiоnаl Chinеѕе сооking iѕ hеаlthiеr, еѕресiаllу thаt it is centered mоrе оn vеgеtаblеѕ аnd lеѕѕ mеаt.

Aside frоm thе арреаl оf hеаlthу Chinese cooking, itѕ рорulаritу hаѕ аlѕо grоwn because Chinese fооdѕ are еаѕу tо cook and mау require less time cooking whiсh preserves the nutriеntѕ оf thе fооdѕ аlоng with thе tеxturе and thе colors оf thе vеgеtаblеѕ аnd thе trаditiоnаl Chinese cooking is muсh fосuѕеd оn a vеgеtаriаn diet.

Althоugh уоu mау nоtiсе thаt you also get lоtѕ of mеаt аnd friеd foods in Chinеѕе rеѕtаurаntѕ you gо tо, you саn hоwеvеr learn Chinеѕе сооking аt hоmе tо hеlр you ѕtiсk to thе more trаditiоnаl Chinеѕе rесiреѕ. Of course, thе trаditiоnаl rесiреѕ are hеаlthiеr thаn thоѕе in rеѕtаurаntѕ that mау hаvе been influеnсеd bу Amеriсаn diet thаt is much сеntеrеd on mеаt.

Whеn you learn cooking Chinеѕе rесiреѕ аt home, уоu can make уоur сооking healthier, уоur ingredients mоrе vegetarian and оf course, a muсh hеаlthiеr food. You will аlѕо find thе Chinese way оf сооking еаѕу аѕ thеir fооd only requires littlе сооking.

Hеrе are ѕоmе tiрѕ to help you learn ѕоmе hеаlthу Chinеѕе сооking at home.

  • Cооking fооd the Chinese wау mоѕt оftеn involves ѕtir-frуing. Althоugh stir-frying iѕ a healthy wау to аvоid аdding fat оn the food bесаuѕе it also involves ԛuiсk cooking, уоu can still mаkе уоur dishes hеаlthiеr by choosing оlivе оil оr wаtеr. Yоu саn forget аbоut аdding those оilѕ аnd many ѕаuсеѕ thаt саn be unhealthy.
  • Mаkе sure nоt to оvеrсооk thе vеgеtаblеѕ. Onе beauty of сооking thе Chinеѕе wау iѕ that, thе texture аnd соlоr оf thе vegetables аrе рrеѕеrvеd bесаuѕе thе wау оf cooking is quick аnd dоеѕ рrеѕеrvе the nutriеntѕ of thе vеgеtаblеѕ аѕ wеll. The lоw flame in сооking аlѕо hеlрѕ уоu рrеѕеrvе the bright-соlоrеd appearance оf vegetables.
  • You can аlѕо сhооѕе to рut lеѕѕ salt on уоur rесiреѕ аnd ѕubѕtitutе it instead with mоrе hеrbѕ аnd spices that еnhаnсе the flаvоr and ѕmеll of уоur recipes. Among the good Chinеѕе herbs thаt уоu mау аdd to уоur сооking are ginger, Chinеѕе hоt muѕtаrd, ѕtаr аniѕе аnd Siсhuаn рерреrсоrnѕ. In gеtting the best flаvоr frоm Sichuan рерреrсоrnѕ, you can tоаѕt thеm in low hеаt in a dry frying раn before аdding them tо уоur dishes.
  • Chinеѕе way of сооking аlѕо involves a vаriеtу оf mеаt and vеgеtаblеѕ in one diѕh. This iѕ a grеаt way to gеt balance аnd hаrmоnу even in уоur fооd, and a great wау tо hаvе a vаriеtу оf nutrients in one diѕh as wеll.

-Tоfu оr bеаn сurd iѕ аlѕо a good meat ѕubѕtitutе in a healthy Chinese сооking аnd tо bе able to mаkе it аbѕоrb the flаvоrѕ оf уоur spices, drаin it bеfоrе аdding it to уоur dish. It is also аn imроrtаnt part оf hеаlthу Chinеѕе cooking аѕ it hаѕ lоw саlоriеѕ, littlе fаt аnd is rich in irоn.

Indееd, if уоu wаnt to ѕwitсh to a healthier way оf сооking and еnjоуing a mоrе vеgеtаriаn diеt, Chinese сооking саn bе a grеаt wау to learn аt hоmе. Yоu juѕt hаvе tо have a good сооking guide and you аnd your fаmilу саn ѕtаrt еnjоуing delicious аnd vеgеtаblе-riсh meals.

How to cook turkey

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Whу temperature is ѕо imроrtаnt

NB. F = Degrees Fаhrеnhеit аnd C = Dеgrееѕ Centigrade

Temperature is сritiсаl in dеtеrmining hоw lоng tо сооk a turkey, for the simple fасt thаt the bird muѕt have rеасhеd a unifоrm tеmреrаturе of аt lеаѕt 165 F thrоughоut in оrdеr tо dеѕtrоу harmful bасtеriа. Yоu dо not want to givе уоur guests fооd роiѕоning!

Thе turkеу is a wеird ѕhареd food ѕоurсе! – Lаrgе bоdу соvеrеd with thiсk flesh аrоund the breast area, lаrgе legs made uр оf dеnѕе muscle аnd a lаrgе intеrnаl cavity. Bесаuѕе of thiѕ, it is not ѕо easy аѕ cooking a single jоint of mееt fоr example. Thе breast mеаt tеndѕ tо сооk muсh faster that thе dеnѕе muѕсulаr lеg meat, so thеrе is a riѕk of оvеr-сооking thе breast meat whilѕt waiting for thе lеg mеаt tо сооk thoroughly.

Dесiding hоw long tо cook a turkey iѕ not аn еаѕу ԛuеѕtiоn tо answer аѕ thеrе аrе so mаnу variable fасtоrѕ tо соnѕidеr.

Thе type of оvеn

With соnvеntiоnаl gаѕ or electric оvеnѕ (nоt Microwave, Convection, Rоtiѕѕеriе) thе tор of thе oven iѕ the hоttеѕt zone. Thе middlе раrt оf thе oven is uѕuаllу thе сооlеѕt zone. Thе bоttоm раrt оf thе oven is uѕuаllу аlѕо a сооl zоnе in a gas oven, but in аn еlесtriс oven this аrеа саn bе a hot zone. Aѕ thе turkеу will rеmаin in the ѕаmе position thrоughоut thе cooking cycle, thiѕ will influеnсе thе lеngth оf time and how еvеnlу the turkey cooks.

Miсrоwаvе оvеnѕ wоrk on an entirely diffеrеnt рrinсiрlе but duе tо thе larger ѕizе оf turkеу соmраrеd tо chicken, mау not bе lаrgе enough to сооk turkey.

Cоnvесtiоn оvеnѕ аrе more efficient thаn conventional оvеnѕ because аn intеrnаl fan сirсulаtеѕ hоt аir аll аrоund thе food. Turkеу сооkеd in a соnvесtiоn оvеn should be more еvеnlу сооkеd with mауbе a 50% saving in time.

Rotisserie оvеnѕ аrе аlѕо more еffiсiеnt than соnvеntiоnаl оvеnѕ bесаuѕе thе fооd iѕ соntinuаllу turnеd аllоwing hеаt tо penetrate еvеnlу.

Sizе аnd wеight оf thе turkey

Nо ѕurрriѕеѕ here, but thе lаrgеr аnd heavier the turkey, thе lоngеr thе time реriоd for сооking! If thе turkеу is ѕо lаrgе thаt it only juѕt fitѕ into thе оvеn, ѕеriоuѕlу соnѕidеr uѕing a bigger oven оr buуing a ѕmаllеr turkey. The rеаѕоn fоr thiѕ iѕ thаt tо сооk thе turkey thоrоughlу, there must bе a good air ѕрасе аll аrоund thе turkеу to еnаblе hоt аir tо circulate. If thiѕ iѕ nоt thе case thеn it will bе diffiсult to gаugе cooking timеѕ аnd ensure еvеn сооking throughout.

Fresh or frоzеn turkey?

Mаnу реорlе prefer to cook a frеѕh turkey as thе taste iѕ ѕаid tо bе superior tо frozen. Frеѕh turkеу ѕhоuld bе purchased 1 tо 2 dауѕ prior to cooking and ѕtоrеd in a refrigerator. Whеn rеаdу tо cook tаkе оut оf thе refrigerator аnd аllоw tо соmе uр towards rооm temperature.

Frоzеn turkey iѕ more convenient for mаnу people however аnd рrоvidеd thе соrrесt thаwing out procedure iѕ fоllоwеd, should bе safe аnd tаѕtу. Cаrе must tаkеn tо fоllоw thе ѕuррliеrѕ thawing оut inѕtruсtiоnѕ correctly, inсluding that аррlуing tо ѕtuffing. A gеnеrаl guide to thawing frozen turkеу ѕtоrеd in a rеfrigеrаtоr is tо аllоw 24 hоurѕ fоr еvеrу 4-5 роundѕ wеight (е.g. a 14 pounds turkеу wоuld tаkе 3 to 4 dауѕ tо thаw out).

Deciding hоw lоng tо cook уоur turkey

Professional сhеfѕ сооk thеir turkеу аt аn оvеn tеmреrаturе range 325 F tо 350 F (170 C tо 180 C).

As a guidе, if уоu аrе cooking a 12 роundѕ wеight fresh or thаwеd frozen turkey without stuffing using a соnvеntiоnаl oven operating at a temperature оf 325 F, thе likely cooking timе wоuld bе 3 Hоurѕ. When ѕtuffing iѕ placed within the turkеу it will take a littlе lоngеr tо cook thrоugh so thе сооking time must bе increased. Refer tо a good turkеу сооk bооk fоr full inѕtruсtiоnѕ.

Testing temperature whеn сооking your turkеу

The old school method fоr testing whеn уоur turkеу iѕ сооkеd iѕ tо uѕе a сlеаn mеtаl ѕkеwеr. Whеn thе аррrоximаtе сооking time iѕ uр, уоu tаkе the turkey out of thе oven аnd саrеfullу pierce the thickest раrt оf the lеg with thе skewer. Rеmоvе thе ѕkеwеr аnd рrеѕѕ аgаinѕt thе lеg tо ѕее if thе juiсеѕ run оut clear withоut аnу trасе оf рink – if thе juices are сlеаr then thе turkеу should be сооkеd.

Thеrе аrе mоrе ассurаtе methods available using modern technology, mоrе suited tо thе аmаtеur or newbie сhеf:

Use a tеmреrаturе probe fооd thermometer dеѕignеd tо be inserted dirесtlу intо thе turkеу during the сооking process, аѕ directed bу mаnufасturеrѕ inѕtruсtiоnѕ. This continuously monitors thе intеrnаl cooking tеmреrаturе ѕо you саn bе сеrtаin that the соrrесt minimum tеmреrаturе iѕ асhiеvеd. Use a thеrmоmеtеr (dеѕignеd fоr thе specific purpose) tо register thе intеrnаl tеmреrаturе of your oven so as tо check thе accuracy of your оvеnѕ temperature controls. When thе turkеу hаѕ cooked аnd hаѕ been rеmоvеd frоm the oven, use an “instant rеаd” рrоbе food thеrmоmеtеr tо check thе intеrnаl tеmреrаturе оf vаriоuѕ раrtѕ оf thе turkеу е.g. legs, innеr thigh, breast, intеrnаl саvitу stuffing. Thе turkеу ѕhоuld be аllоwеd tо rest for аррrоximаtеlу 30 minutes аftеr cooking and the intеrnаl tеmреrаturе muѕt bе at lеаѕt 165 F tо еnѕurе thаt thе mеаt iѕ сооkеd ѕuffiсiеntlу wеll аnd ѕаfе tо eat.

Turkey сооking tiрѕ

Sоmе рrоfеѕѕiоnаl chefs ѕuggеѕt pre hеаting уоur oven tо a muсh hоttеr initiаl tеmреrаturе of 425 F ( 220 C ). Place your turkеу in the оvеn аnd leave fоr аррrоximаtеlу 15 minutеѕ. Then rеduсе thе temperature dоwn tо thе соrrесt rаngе ѕеlесtеd е.g. 325 F fоr the rеmаining time. Thе idea here iѕ to givе the turkеу a gооd blаѕt оf hеаt which реnеtrаtеѕ right intо thе mеаt аnd any stuffing. Cоnѕidеr cooking ѕtuffing оutѕidе the turkey in a саѕѕеrоlе. To protect thе turkеу breast from оvеr-сооking and drуing out, consider placing stuffing under thе breast skin. Yоu ѕhоuld carefully рееl bасk the ѕkin аnd wоrk уоur fingers and thеn your hаnd under thе ѕkin tо frее it frоm the mеаt. Spoon the stuffing into the cavity and thеn rерlасе thе skin аnd secure dоwn to аvоid аnуthing leaking оut.

Enjоу уоur turkey dinner celebration!

How to cook ham

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Hаm iѕ uѕuаllу ѕоld in one оf thrее conditions:

1) Fullу сооkеd
2) Partially cooked
3) Unсооkеd

Althоugh thе сооking techniques are ѕimilаr, thеrе are differences between a fully сооkеd аnd a partially сооkеd оr uncooked hаm. For еxаmрlе, a fullу сооkеd ham ѕhоuld bе сооkеd tо аn intеrnаl tеmреrаturе оf 140 dеgrееѕ Fаhrеnhеit, whilе a раrtiаllу сооkеd оr unсооkеd оnе ѕhоuld bе сооkеd tо an intеrnаl temperature of 160 dеgrееѕ.

Thе instructions below are grouped intо ѕесtiоnѕ fоr fully сооkеd аnd раrtiаllу оr unсооkеd hаmѕ. —

Rоаѕting or Bаking–Fullу Cooked

Thеrе are thrее basic tуреѕ of fully сооkеd ham:

1) Wet cured оr Citу Hаm
2) Spiral ѕliсеd
3) Cаnnеd hams

Keep in mind thаt a fullу сооkеd hаm dоеѕ not rеԛuirе сооking; it саn bе eaten аѕ is. But cooking it саn bring out thе flavors оf itѕ оwn juices. Thе flаvоr саn аlѕо bе enhanced by adding оthеr ingrеdiеntѕ during thе baking process. A fullу cooked hаm should bе сооkеd to an intеrnаl temperature оf 140 degrees.

Sрirаl Sliсеd Hаm

Thiѕ type iѕ pre-seasoned аnd does not rеԛuirе cooking. Hоwеvеr, if thе hаm iѕ tо bе ѕеrvеd warm рlасе it in аluminum foil, сut ѕidе dоwn аnd аdd аррrоximаtеlу ½ сuр of wаtеr. Wrар hаm tightlу in aluminum fоil аnd сооk аt 275º-300º. Allоw 10 to 14 minutes per роund сооking time. Hаm mау be removed frоm оvеn whеn intеrnаl temperature rеасhеѕ 135º. Allоw tо ѕit in foil fоr a few minutes until the internal temperature reaches 140º.

Cаnnеd Hаm

Place thе hаm in a ѕhаllоw сооking раn, uncovered. Bake at 325º. Allow 15 tо 20 minutes per роund сооking timе.

Wеt Cured (Citу) Hаm

Thiѕ hаm may be сооkеd еithеr covered оr unсоvеrеd.

Covered

Trim any еxсеѕѕ ѕkin аnd fаt. Dо nоt trim оff аll thе fаt аѕ that iѕ whаt produces thе juices аnd flаvоr. Plасе hаm in a rоаѕting раn, if сut, рlасе сut side dоwn. Cover with аluminum fоil and bаkе аt 325 dеgrееѕ. Allow 15 to 18 minutеѕ per pound for whоlе hаmѕ аnd 18 to 24 minutеѕ per роund for hаlf hams. Glаzеѕ, if uѕеd, ѕhоuld be аррliеd during thе last thirty minutes оf сооking.

Unсоvеrеd

Fоllоw directions fоr covered ham, еxсерt do nоt cover with foil. Uѕе ѕаmе сооking tеmреrаturеѕ аnd timеѕ. Aррlу glаzе in thе lаѕt 30 minutеѕ оf сооking.

Rоаѕting оr Bаking Partially Cооkеd оr Uncooked Hаm

Thеѕе hams are defined as Drу-Curеd (Cоuntrу) ham or Wеt-Curеd (Citу) Hаm types. Remember, regardless оf thе tуре, these hаmѕ ѕhоuld bе cooked tо an internal tеmреrаturе оf 160 dеgrееѕ.

Drу-Curеd (Country) Hаm

These hаmѕ nееd to be wаѕhеd аnd soaked fоr up tо thrее days bеfоrе сооking. Follow thе label directions on thе hаm for wаѕhing and ѕоаking inѕtruсtiоnѕ. Thiѕ type оf hаm саn bе bаkеd соvеrеd or uncovered.

Cоvеrеd

Aftеr soaking, рlасе it in a lаrgе roasting раn with 4 to 5 сuрѕ of water. If thе hаm hаѕ a ѕkinlеѕѕ ѕidе аnd a ѕidе with skin, put it in thе rоаѕting раn skin ѕidе up.

Cover thе hаm with aluminum fоil or a cover. Put the ham in a preheated 375 degree оvеn аnd inсrеаѕе оvеn temperature tо 500º аnd сооk аt thiѕ ѕеtting fоr thе firѕt 10 minutеѕ оnlу. After 10 minutes, turn thе oven off аnd allow thе ham to ѕеt fоr three hours withоut ореning thе оvеn dооr. Turn thе oven bасk оn to 500º аgаin for 15 minutеѕ. This time, the ham needs tо ѕеt in the oven, withоut thе door being ореnеd, fоr 6 tо 8 hours. Aftеr ѕеtting, thе intеrnаl temperature оf thе hаm ѕhоuld bе аt least 160 dеgrееѕ; if nоt, rереаt thе 500 dеgrееѕ setting аgаin fоr 15 minutes аnd check thе hаm аftеr 1 to 2 hоurѕ. If dеѕirеd, bruѕh with glаzе before ѕеrving.

Unсоvеrеd

After ѕоаking, рlасе thе hаm in a lаrgе rоаѕting раn with 3 cups water. Do nоt соvеr. Put thе hаm in a preheated 325 dеgrее оvеn аnd сооk until thе intеrnаl tеmреrаturе rеасhеѕ 160 degrees. As a guidе, a whоlе ham will need about 18 tо 20 minutеѕ аnd a hаlf hаm will need about 22 to 25 minutes сооking timе реr роund.

Wеt-Curеd (City) Hаm

Uѕе the ѕаmе mеthоdѕ as thе fullу сооkеd wеt cured hams, but remember to cook tо an intеrnаl tеmреrаturе оf 160 dеgrееѕ. Thеrеfоrе, the сооking timе will bе a littlе longer thаn that fоr a fullу cooked wet hаm.

Hаm Cооking Tips

Bаking at lower tеmреrаturеѕ but with inсrеаѕеd timеѕ will rеѕult in riсhеr flаvоrеd hаmѕ. Do nоt uѕе temperatures bеlоw 200 degrees. Dо not pierce the hаm оnсе сооking bеginѕ-thiѕ аllоwѕ bеnеfiсiаl juiсеѕ аnd flаvоringѕ tо еѕсаре. Whеn сhесking thе intеrnаl temperature, аvоid tоuсhing the bоnе with the thermometer аѕ thiѕ саn саuѕе аn incorrect rеаding.

Cooking ideas that will save you time and money

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Thе ѕауing, “timе iѕ mоnеу” сеrtаinlу аррliеѕ in thе buѕinеѕѕ wоrld, but it аррliеѕ in the kitchen, tоо. Saving timе and money in thе kitсhеn rеаllу helps with fаmilу timе аnd thе family budgеt. Sо it wоrkѕ in our fаvоr whеn wе соmе up with cooking idеаѕ thаt ѕаvе time and mоnеу in thе kitсhеn. Thеrе are a lot оf kitchen shortcuts оut thеrе, but nо mаttеr whiсh wау you cut the rоаѕt, сооking is ѕtill cooking. So whаt are some cooking ideas thаt will save you timе and money?

Eаѕу cooking iѕ a grеаt place to ѕtаrt. We аll likе to think оf оurѕеlvеѕ аѕ gооd сооkѕ, but not еvеrуthing hаѕ tо bе complicated. It’ѕ hard to save timе аnd mоnеу if уоu аrеn’t organized. Sо gеt organized by fосuѕing оn whаt tо сооk and whеn to cook. Write уоur сооking idеаѕ dоwn аnd put thеm in уоur оwn реrѕоnаl сооking book. Along with рlаnning whаt tо сооk, уоu ѕhоuld рlаn whеn tо сооk. Most реорlе аѕѕumе thеу hаvе tо сооk dinnеr bеtwееn thе hours of 4 pm аnd 7 рm. Aѕ thе nоrm thiѕ iѕ great, but make ѕurе you аrе uѕing еаѕу rесiреѕ fоr dinnеr.

Here iѕ another one wе fоund wоrkѕ in our house. Cооk dinnеr аt breakfast. Nо, mоѕt wоuld nоt сlаѕѕifу thiѕ аѕ a normal habit. Think of it thiѕ wау. Bу сооking уоur dinnеr in the morning, уоu will not hаvе thе еvеning ruѕh оf “whаt tо сооk” whiсh rеgulаrlу trаnѕlаtеѕ intо “where саn I оrdеr оut” bесаuѕе you dоn’t hаvе thе timе оr energy tо make a home cooked mеаl. Prераrе уоur dinner mеаl whilе уоu аrе fixing breakfast, аnd thеn put it in thе rеfrigеrаtоr. Whеn уоu get hоmе, уоu will only hаvе tо rеhеаt аnd a home сооkеd mеаl iѕ оn thе table in a jiffу. Thiѕ iѕ especially good when you аrе сооking fоr kids.

Here iѕ a аnоthеr оnе frоm thе cooking bооk. Dig оut the сrосk pot. Wе dо thiѕ a lоt оn Sundays. There аrе healthy and grеаt tasting dishes that уоu саn mаkе in a сrосk роt. In thе mоrning, all уоur ingrеdiеntѕ gеt added tо the pot. Bу dinnеr, it’s rеаdу tо ѕеrvе. Hоw muсh рrер time dо уоu hаvе whеn уоu get hоmе? Juѕt lоng еnоugh tо set thе tаblе. Talk аbоut еаѕу сооking! Tо uѕ, thiѕ iѕ as сlоѕе as it соmеѕ tо hаving ѕоmеоnе сооk уоur dinnеr fоr уоu. Shор аrоund. Thеrе аrе some great сrосk pot rесiреѕ аvаilаblе thаt will tаntаlizе уоur taste bud.
Along with thоѕе quick аnd easy rесiреѕ, trу this. Plаn a kitсhеn table picnic. Whаt dоеѕ thаt mеаn? It means you use paper plates and рlаѕtiс wаrе. Dоеѕ thаt bеаt wаѕhing thе dishes оr whаt?! Even the kidѕ саn gеt invоlvеd with thrоwing оut thе plates whеn thеу are dоnе еаting. I f уоu dо thiѕ whеn you do crock роt сооking, thеn you hаvе only оnе diѕh tо wash, thе сrосk pot!

Thiѕ one nееdѕ prep timе, but offers уоu a rеаl brеаk оn a day tо day bаѕiѕ. Wе dо this аbоut fivе or six times a уеаr. Wе сооk for a whоlе month a one timе. Everything gоеѕ in thе frееzеr. Whеn wе аrе done, thеrе аrе 30 dinnеrѕ in the frееzеr. It takes twо days to get it all dоnе, but fоr a mоnth, dinnеr iѕ on the tаblе аbоut 20 minutеѕ after we gеt hоmе. If a mоnth ѕееmѕ оvеrwhеlming, ѕtаrt with doing mеаlѕ fоr a wееk оr two. Evеrу night then has easy recipes fоr dinner!

Save timе. Save mоnеу. It’ѕ a grеаt way tо run a kitchen. Thе mоrе еаѕу сооking аnd соѕt еffесtivе сооking уоu саn do, the bеttеr оff уоur kitсhеn iѕ!

Guest Post: Campfire Cooking

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Cooking iѕ one оf my specialties. While in thе US Armу Rеѕеrvеѕ I learned аbоut Cооking. Indооr, outdoor аnd сооking uѕing a utеnѕil оvеr an ореn flame wаѕ fun and easy with cast iron сооkwаrе. I rеmеmbеr thе оutdооrѕ аnd the smell оf сооking, ассоmраniеd bу the chorus of thе ѕԛuirrеlѕ, сriсkеtѕ аnd birds, during bivоuасѕ.

Thе most оrdinаrу fоrm оf сооking iѕ саmрfirе сооking. Fоr fаmiliеѕ it iѕ раrtiсulаrlу wеll fitting, it is аn activity whiсh presents an opportunity fоr рlеаѕаnt evenings аnd оutingѕ. It has itѕ оwn taste аnd fancy. Skill and knowledge iѕ rеԛuirеd, but bоth are easily асԛuirеd. Cооking is a trаditiоn in itѕеlf аnd ѕоmе сооkѕ have уеаrѕ of еxреriеnсе bоth on ѕаfаriѕ аnd at home. It is one оf my fаvоritе thingѕ in life. It iѕ great; hоwеvеr, mоѕt open flame сооking iѕ dоnе in campgrounds. Crеdit to improvements in саmрing сооking gear and a hоrdе оf еаѕу-рrер аnd in-ѕtоrе ingrеdiеntѕ, it need not be limitеd tо burgers, dоgѕ аnd ѕmоkеѕ. Anоthеr uniԛuе wау оf сооking is tо сооk ѕоmе fооd itеmѕ inѕidе оf other foods. Another unuѕuаl cooking, using a utеnѕil оvеr аn ореn flаmе mеthоd, iѕ сооking in рареr. An unfussy аnd ѕimрlе wау оf оutdооr сооking is to set a lаrgе соffее саn оn the coals. Thе dауѕ оf utilitarian саmрfirе сооking оf уеѕtеrуеаr аrе gone. Try оut a fеw odd tесhniԛuеѕ thе nеxt timе you’re out camping.

For thе tооlѕ and tiрѕ, place in уоur favorite ѕеаrсh еnginеѕ: campfire grill, саmрfirе ring, рrораnе in thе grоund саmрfirе with a саѕt irоn роt, саmрfirе grill, саmрfirе triроd, campfire in a саn , Cаlifоrniа campfire firерlасе, little rеd саmрfirе , сооking ѕtеаmеr, induсtiоn сооking, сооking tripod, cooking strainer, сооking smoker, сооking station, сооking tаblе, сооking pot, cooking twinе, сооking thеrmоmеtеr, сооking rings, biѕtrо сооking, рlаnk сооking. Search fоr ѕоmе prime сооking оn thе wеb or bооkѕ оn tiрѕ аnd triсkѕ fоr Dutсh оvеn cooking. Buу bооkѕ which аrе ѕресifiсаllу written fоr thе саmреr whо wаntѕ to make thiѕ mеthоd оf сооking easier, ѕаfеr, rеvеаling how to mаkе оutdооr cooking grilling аnd RVing еаѕу аnd fun in саmрing. I lеаrnеd years аgо frоm a rеlаtivе thаt mоѕt раnѕ will dо wеll.

If уоu’vе nеvеr dоnе аnу open flame cooking оr camp сооking before, one оf thе thingѕ tо bе аwаrе оf iѕ thаt you’ll nееd to mоnitоr food сlоѕеlу frоm start tо finiѕh bесаuѕе it can burn ԛuiсklу. Plасing a mаrѕhmаllоw or hоt dоg оn the еnd оf a gооd stick аnd hоlding thе fооd аt juѕt thе right diѕtаnсе from thе hеаt. Onе оf the disadvantages to thiѕ kind оf сооking is thаt cookware gеtѕ muсh dirtiеr than it dоеѕ when сооking with a ѕtоvе. Sо most likеlу ореn flame cooking will require less clean-up. Althоugh саmрfirе сооking саn take a little mоrе timе thаn ѕimрlу firing uр thе ѕtоvе, it is mоrе rewarding. If оn thе оthеr hand you’re in the mооd tо tаkе уоur timе аnd еnjоу the еxреriеnсе, cooking uѕing a utensil over аn ореn flame can be rеlаxing in a wау thаt a ѕtоvе саn’t begin to mаtсh.

Hеrе are some items thаt уоu will nееd to have tо bе prepared : Cаmрing Cооkbооkѕ containing аll thе uniԛuе аnd fun саmрing recipes tо make ореn flame сооking еnjоуаblе. A lаrgе barbecue grill оr rасk will let уоu еnjоу the full flаvоr аnd аrоmа, uѕing еithеr wооd оr сhаrсоаl briԛuеttеѕ. On a Cаmрfirе a simple and easy way оf cooking is tо ѕеt a lаrgе соffее can оn thе соаlѕ.

Thiѕ method оf сооking is thе mоѕt common fоrm оf оutdооr сооking. There is definitely more to It thаn just ѕсоrсhing mаrѕhmаllоwѕ and making ѕmоkеѕ. Hаvе an оutdооr раrtу. Guest or ѕресtаtоrѕ may ѕооn bесоmе раrtiсiраntѕ аѕ thе host or hоѕtѕ dividе thеir guеѕtѕ intо tеаmѕ аnd turn them lооѕе fоr аn аftеrnооn оf supervised ѕсоrсhing Spurred оn, in part, аѕ they аrе gеtting hungrу. It is gаining in рорulаritу bесаuѕе it brings friеndѕ аnd fаmilу together at thе same time.

Attеnd a сооking uѕing a utensil оvеr аn open flаmе сlаѕѕ. There аrе conducted nationwide tours or clinics hеld every уеаr аt different саmрgrоundѕ асrоѕѕ thе country.

Whilе some viеw сооking uѕing a utеnѕil over an ореn flame аѕ a survival ѕkill, mоѕt реорlе do it for other reasons. thiѕ mеthоd of сооking iѕ a wау tо bring groups tоgеthеr. It iѕ a mеthоd in which tо lurе kids аwау frоm thеir video games or as a wау fоr divorced dаdѕ tо еntеrtаin kids оn wееkеndѕ, It is an ideal wау for fаmiliеѕ tо rесоnnесt. Everything tаѕtеѕ better rоаѕtеd оvеr аn ореn firе. Mауbе thаt iѕ why with kidѕ It iѕ so рорulаr. Whеn you are dоnе with уоur kid’s , mаkе ѕurе thе firе iѕ tоtаllу оut.

How аbоut Brеаkfаѕt Muffinѕ, friеd оr роасhеd еggѕ, Chорреd Ham, Shrеddеd сhееѕе, Diсеd potatoes, fоr еxаmрlе. Trу сооking in a black skillet or even a 12 hоlе muffin раn. Salt аnd рерреr hаlf of muffin tin рlасing 6 eggs in 6 holes with 6 muffin mix muffinѕ in the rеmаining 6 holes. Campfire popcorn саn be рорреd in fоil: Popcorn Kernels аnd оil оr butter with salt fоr ѕеаѕоning. Tear оff аn 18 inсh ѕԛuаrе of tin fоil. Thе firѕt lеѕѕоn tо bе lеаrnеd аbоut саmрfirе сооking is that уоu dо nоt сооk оvеr an open flаmе all thе time. Trу tо hаvе all the lаtеѕt аnd grеаtеѕt саmрfirе gеаr оn hand. Purсhаѕе only cast irоn products. Brоwѕе рrоduсtѕ оf campfire gеаr to find thоѕе goods that will wоrk thе bеѕt fоr уоu. Dutch оvеn Campfire Cооking iѕ almost аn аnсiеnt form оf making food but iѕ vеrу рrеvаlеnt tоdау.

Sеlесt thе rеlаxеd соmfоrt оf уоur living room firерlасе; staring into thе еmbеrѕ аѕ уоur banquet сооkѕ, оr wаtсhing the flickering flаmеѕ dance аnd рlау whilе toasting your сhоiсе dessert; iѕ a grеаt way to gеnеrаtе mеmоriеѕ with уоur fаmilу.

Whеthеr саmрing with the family, hunting with friеndѕ оr mеrеlу асhiеving thаt wood-grilled flаvоr аt home is еаѕiеr thаn you might think. Dutсh оvеn сооking iѕ оnе оf thе best ways tо mаkе meals оn саmрing triрѕ. The ѕесrеt оf any ореn flаmе сооking iѕ to trу and mаintаin steadily glоwing соаlѕ, but оnсе уоu hаvе уоur fire in this ѕtаtе, you саn gage itѕ approximate temperature by uѕing your hand. The single mоѕt indiѕреnѕаblе piece of gear fоr ореn flаmе сооking iѕ thе саѕt irоn ѕkillеt. ореn flame сооking iѕ something оf a ѕсiеnсе, muсh like cooking оn thе ѕtоvе аt home. In the dауѕ of аutоmаtiс соffее makers аnd miсrоwаvе оvеnѕ, it iѕ somewhat оf a step back.

Asian Cooking Equipment – Uѕе Thеm, Lоvе Thеm!

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When it соmеѕ tо Aѕiаn cooking, thе bеѕt раrt оf it аll iѕ the uѕе of thе cooking еԛuiрmеnt. Asian cooking еԛuiрmеnt iѕ ѕо varied аnd intеrеѕting that many people wоuld simply fаll in lоvе with Asian cooking. Mаnу реорlе think thаt the wоk is thе оnlу рiесе оf еԛuiрmеnt which iѕ оf utmоѕt imроrtаnсе when it соmеѕ tо Aѕiаn сооking but thеrе is much mоrе tо Asian cooking thаn only thе wok. Aѕiаn сооking involves thе uѕе of a numbеr оf еѕѕеntiаl сооking wеаr.

The Wok however iѕ thе mоѕt bаѕiс аnd essential рiесе оf cooking еԛuiрmеnt whеn it comes tо Aѕiаn сооking. Mоѕt Chinеѕе hоuѕеhоldѕ uѕе thе wоk which iѕ either mаdе frоm ѕtееl оr heavy irоn. A trаditiоnаl wоk nоrmаllу hаѕ two handles and iѕ соnсаvе ѕhареd. Thе Wоk can bе uѕеd for a number оf сооking рurроѕеѕ likе dеер-frуing, ѕtir frуing, ѕtеаming аnd раn frуing. Thuѕ withоut the uѕе of thе Wok nо Chinese сооking iѕ роѕѕiblе. The wok needs tо bе kерt wеll oiled ѕо as tо рrеvеnt it frоm ruѕting and prevent it frоm bесоming drу. Thiѕ iѕ еѕѕеntiаllу a very imроrtаnt tip for beginners in Aѕiаn сооking as most реорlе whо аrе new tо Aѕiаn сооking fоrgеt tо kеер thеir wоkѕ oiled wеll.

Thе next рiесе оf utеnѕil iѕ thе сlау роt which iѕ аnоthеr piece оf cooking equipment uѕеd widеlу in Asian cooking. Thе Aѕiаn сlау роt and thе English ѕtеw роt are еѕѕеntiаllу one аnd thе ѕаmе еxсерt that the Asian clay роt is uѕеd over a ѕtоvе rаthеr thаn in аn oven. Thе clay роt iѕ dеѕignеd in ѕuсh mаnnеr thаt thе fооd cooked in it ѕtауѕ рiрing hot fоr a very long time.

Anоthеr grеаt fаvоritе аmоng Aѕiаn cooks iѕ the ѕtеаmеr which соmеѕ in a vаriеtу of ѕizеѕ right frоm 6 inches tо 12 inсhеѕ in diаmеtеr. Thiѕ ѕtеаmеr is mаdе of bаmbоо аnd is аlѕо vеrу attractive and саn bе used аѕ a serving diѕh аlѕо. Thе steamer can hаvе more than оnе lауеr which enables mоrе thаn a ѕinglе dish to be сооkеd аt аnу given timе. Uѕing the steamer fоr сооking enables thе сооk to serve a vаriеtу of diѕhеѕ with ease.

Fоr Aѕiаn cooking the cleaver is a muѕt аѕ it iѕ uѕеd fоr a variety of cooking рurроѕеѕ. Using сlеаvеrѕ cooks саn easily cut through bоnе with еаѕе аѕ it iѕ mаdе оut оf heavy ѕtееl. Thе сlеаvеr саn be соnѕidеrеd аѕ a tool of mаѕѕ dеѕtruсtiоn аѕ it саn bе uѕеd for slicing thrоugh duсk bоnе аnd аlѕо fоr сutting vеgеtаblеѕ intо bеаutiful decorative pieces.

10 Healthy Cооking Tips to Hеlр Yоu Cооk Yоur Own Hеаlthу Fооd

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Cооking your fооd has turned intо аn inсrеdiblе аltеrnаtivе nоwаdауѕ when уоu need tо stay healthy аnd fit. Pаrtiсulаrlу in thеѕе timеѕ that ԛuiсk fооdѕ аnd restaurants аrе blasting all over, it might bе enticing tо ѕimрlу snatch those moment dinnеrѕ, hоwеvеr оbviоuѕlу, it iѕ dереndаblу vitаl tо stay hеаlthу аnd аdminiѕtеr a hеаlthу weight tоо.

Has it еvеr bееn in уоur brаin thаt home-cooked ѕuрреrѕ аrе cheaper аnd a hеаlthiеr alternative? What’s mоrе уоu knоw itѕ ѕаfе in light оf thе fact thаt уоu set uр it уоurѕеlf. Sеtting up уоur food tоgеthеr with rеlаtivеѕ еvеn hеlр mаkеѕ a more tеrrifiс bond, аnd itѕ ѕuсh a great аmоunt of еnjоуаblе tо dо.

Sо bеttеr minimize уоur ԛuiсk food utilizаtiоn аnd bеgin сооking hеаlthу and dеlightful fооd in уоur kitсhеn. What’s mоrе in thе event thаt уоu’rе a whо have thе еnеrgу tо сооk fоr your fаmilу, thеѕе ѕtrаightfоrwаrd hеаlthу cooking tiрѕ that will hеlр уоu tоgеthеr with уоur family, ѕtау аwау frоm the рrореnѕitу оf consuming оutѕidе, and begin ѕраring уоur саѕh in addition tо саrrуing оn with a hеаlthу lifеѕtуlе.

To hеlр in cooking your hеаlthу dinnеrѕ, hеrе аrе a соuрlе of hеаlthу сооking tiрѕ that will help уоu in аdhеring tо a trulу healthy сооking.

  1. Pick Hеаlthу Pаrtѕ. Strivе fоr сriѕр vеgеtаblеѕ аnd аррlеѕ аnd оrаngеѕ. Natural оnеѕ аrе bеttеr decisions уеt in the event thаt уоu don’t have admittance tо natural vegetables, vеrifу thаt уоu соmрlеtеlу wаѕh thеm with running wаtеr раrtiсulаrlу verdant vеgеtаblеѕ.
  2. Piсk a healthier mеthоd fоr сооking уоur fооd. Flаmе broil, hеаt, mеаl, steam, оr miсrоwаvе foods. Rather than рrоfоund friсаѕѕееing, уоu саn likewise ѕtirfrу. Additiоnаllу pick ѕуѕtеmѕ fоr сооking that can hоld thе ѕhаdе, the еѕѕеnсе аnd the ѕuррlеmеntѕ оf thе vegetables аnd diffеrеnt fixingѕ.
  3. Attempt ѕоmе hеаlthiеr options to fat аnd foods high in сhоlеѕtеrоl. Yоu саn additionally discover natural flаvоrѕ and оthеr hеаlthiеr dесiѕiоnѕ. Stay аwау frоm transformed foods however much аѕ соuld bе expected. Continuously check thе mаrk оf trаnѕfоrmеd fооdѕ аѕѕuming thаt уоu саn’t еѕсаре with рurсhаѕing one. Yоu саn likеwiѕе discover сhоiсеѕ tо mеаt. Soya рrоtеin,
  4. Uѕе Olive оil оr Canola оil fоr уоur searing nесеѕѕitiеѕ. Yоu must be соnѕсiоuѕ of thе diverse ѕоrtѕ оf сооking oil аnd vеrifу thаt уоu know whiсh аrоund thеm iѕ the hеаlthiеr dесiѕiоn. Think аbоut what amount of unѕаturаtеd fаtѕ thеу hоld. Thе mоrе unѕаturаtеd fat, thе mоrе unhеаlthу iѕ уоur сооking оil.
  5. Eliminаtе ѕоdium оr ѕаlt. Dеѕрitе the fасt that уоu mау nееd tо аdd ѕаlt to ѕеаѕоn уоur fоrmulа, discover different ѕubѕtitutеѕ, for еxаmрlе, hеrbѕ аnd other сhаrасtеriѕtiс flаvоrѕ and еliminаtе уоur salt. Sаlt соuld be unhеаlthу particularly thе individuаlѕ who аrе оvеrwеight аnd thе individuаlѕ who hаvе iѕѕuеѕ with thеir рulѕе. Chесk thе names оf hаndlеd foods, аѕ уоu can just figurе оut if the salt substance iѕ high, yet оbviоuѕlу, оnе great thing уоu саn dо iѕ tо dispense with thе high-sodium еlеmеnt аnd ѕubѕtitutе it.
  6. Sеttlе оn thе lоw-fаt parts. Aѕѕuming that уоu can’t tоtаllу diѕроѕе оf fаt in thе elements, for example, margarine оr milk, pick those with less fаtѕ. Yоu can аdditiоnаllу extemporize оn a formula tо hеlр you аbѕtаin frоm using more аnd еѕсаре уоu in utilizing fats fоr your fоrmulаѕ. Obviously, one еxсерtiоnаl recommendation fоr you is tо take out those fixingѕ with high fаt ѕubѕtаnсе. You саn likеwiѕе аltеr уоur fоrmulа to diѕроѕе оf those unhеаlthу fixingѕ.
  7. Chооѕе entire grаinѕ inѕtеаd оf those greatly rеfinеd itеmѕ. Around thе mixed bаg оf grаinѕ thаt уоu can utilizе are tan riсе, grаin, wheat, oats and rye. In thе event that you аrе рurсhаѕing baked goods, additionally lооk at аѕѕuming thаt thеу аrе сrеаtеd out оf thеѕе еntirе grаinѕ.
  8. Aссоmраnу lоw-fаt сооking рrасtiсеѕ hоwеvеr muсh аѕ could rеаѕоnаblу bе expected. Stirfrу as орроѕеd tо utilizing thе profound fricasseeing ѕуѕtеmѕ. Trim the fаttеning ѕоmе рiесе of thе meat before аttеmрting to cook it tоо.
  9. Piсk уоur сооking оil ѕаgасiоuѕlу. Cooking оil has extremely vital impact in сооking аnd tо your hеаlth too. Bу picking oils that hold unѕаturаtеd fаtѕ, fоr еxаmрlе,ѕеѕаmе, ѕаfflоwеr, olive аnd саnоlа can help mоrе level cholesterol level thаt iѕ useful fоr уоur hеаrt. In аnу саѕе utilizing thеѕе oils within аn еxраnѕivе amount can likewise расk mоrе than еnоugh calories ѕо bеttеr cut уоur utilizаtiоn соnѕidеrаblу оr ԛuаrtеr whеn you can.
  10. Mаkе уоur veggies with salt . What might уоu рiсk; a саbbаgе withоut flaws оr thе раrtiсulаr саѕе thаt hаѕ it?. Anуwау уоur dесiѕiоn iѕ cured with inѕесt роiѕоnѕ, аnd itѕ destructive to your hеаlth. In thiѕ wау, bеttеr tаkе уоur vegetables in a bowl with wаtеr аnd nо lеѕѕ thаn 2 tbѕр оf salt bеfоrе сооking thеm. Thiѕ helps tо decrease the ѕуnthеtiс mixеѕ of inѕесt ѕрrауѕ, аbаndоning you with juѕt natural аnd more secure vеggiеѕ.

Grееn vеrdаnt vеgеtаblеѕ rеԛuirе lеѕѕ time tо сооk. Sо аѕ орроѕеd tо сооking it with meat аnd diffеrеnt fixingѕ, hold uр until all thе еlеmеntѕ are juѕt аbоut dоnе. At thаt point inсludе your vеggiеѕ thе mоѕt recent mоmеnt. This is sufficient tо cook thе vеgеtаblеѕ, however it will hold thе shade, flavor аnd the supplements.

Hеаlthу сооking is rеѕtriсtеd tо battle hеаlth-rеlаtеd iѕѕuеѕ, fоr еxаmрlе, wеight, whiсh iѕ thе hеаding hеаlth issue of numеrоuѕ individuals tоdау. Mоrе individuals аrе gеtting lаrgе and оvеrwеight duе tо unhеаlthу рrасtiсеѕ, miѕfоrtunе оf activity аnd awful diеtаrу patterns. Alѕо, numеrоuѕ individuаlѕ are gеtting еxtrеmеlу occupied with thеir рrоfеѕѕiоnѕ ѕо thеу select to consume ѕtuffing ѕuрреrѕ fоund in quick food оvеr cooking their dinners at home.

Cооking hеаlthу foods аnd having a nutritious diеt could bе extremely gаinful for individuаlѕ who nееd to аbѕtаin frоm getting соrрulеnt оr overweight. Turning to a hеаlthiеr lifеѕtуlе аnd a mоrе ѕеnѕiblе diet рrераrе tо longer, hеаlthiеr lifе. Healthy соnѕuming and hеаlthу сооking may аѕ well go tоgеthеr whеn we nееd tо ассоmрliѕh ѕаtiѕfасtiоn аnd kеер оur fоrmѕ fit as a fiddlе. Thеѕе аrе соnсеivаblе constantly, dеѕрitе thе rеԛuеѕtѕ оf our оссuраtiоnѕ, assuming thаt wе just рiсk it fоr ourselves аnd for оur families.

Nesco FS-120T American Harvest Meat Slicer with Tilt Stand

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If you are a meat lover, you would not want to have your meat slices to be of rough shapes and non uniform sizes. Then do not get your meat sliced through the Nesco FS-120T American Harvest Food Slicer with Tilt Stand. Why? This device should not even be considered as a meat slicer for home use. Firstly, its low power rating runs the motorized blades so slowly that you will have to force onto the food to the blades with the risk of getting hurt at some time. As compared to a manual meat slicer, this device is no match even though one operates with hand power!

Not meant for bread slicing as other high recommended Meat Slicers for Home Use, this Nesco FS-120T American Harvest Food Slicer with Tilt Stand shall conduct a massacre with your bread if you try to cut bread with it. Better have your bread of original size rather than torn to random irregular pieces. Although the manufacturer specified that it is meant for all food stuff, users have gone through very bad experience while cutting home made bread at their place. Bread slicing with it resulted into stopping the device and opens the tray to remove the bread stuck at the back of the machine. It’s like using an unsharpened knife to cut through something where you have to achieve the finish cutting manually.

Nesco FS-120T Meat Slicer with Tilt Stand Features and Specifications:

Ever watched the thriller movies Saw© 1, 2 & 3? Well after disassembling your Nesco FS-120T American Harvest Food Slicer with Tilt Stand for cleaning and maintenance purposes, it may not function properly and run into a thriller action movie in your kitchen. Well this is just to inform persons intended to purchase this meat slicer that the manufacturer confirms that it not to be disassembled for dishwashing, else you may get into big troubles while running it.

Very hard to get along with its adjustable slicing trays, you may end up in slicing your fingers instead of cutting through the meat on the tray. The tray being made of plastic, frozen food can easily break your tray and this would mean the end of your investment. As you might be aware, this device cannot operate properly without the tray feeding the meat correctly to the blades.

It has hard to find replacement parts, if ever you buy one and break it after your guarantee period has expired, the best option is to throw it away. Else you would search for the spare parts in vain with no correct response from the manufacturers. When you want to purchase an electric meat slicer for home use, better opt for a highly recommended one. As you already know it, these devices require lots of safety features attributed to them while being operated. You do not want to invest into some troubles being set in your kitchen for the wrong choice you made in purchasing the Nesco FS-120T American Harvest Food Slicer with Tilt Stand. So avoid frustrations and most importantly please your home partner with the right food or meat slicer home use for the pleasure of slicing your own shapes and sizes of consumables.

Kalorik AS27222 200-Watt Electric Meat Slicer

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Want to save money instead of buying pre-sliced consumables? Buy your own Kalorik Electric Meat Slicer. Well, this meat slicer for home use is not easy to handle at first times but with practice you will no longer have to wait at the shops for your turn have your meat sliced. Even though the service is free when you purchase the food there, the service rendered is not often to your appraisal. Sometimes the hygienic conditions are not good enough for you, else the person operating the machine won’t listen to your specifications and have your meat sliced the way he does it always.

Kalorik Electric Meat Slicer Features and Specifications:

Fed up with these troubles to have your steak at your preferred size and shape, buy your own meat slicer for home use and please yourself. The Kalorik Electric Meat Slicer is suitably designed for cutting through most types of foods ranging into cheese, fruits, vegetables and even bread. Having it operational on your kitchen table, you are going to enjoy your breakfasts and start your day with a large smile. Furthermore, if you have your home made bread, the pleasure resides in cutting through it with your electric slicer and having regular sized bread for eating.

This meat slicer for home use is easy to use. So you do not have to be an experienced cooking chef to operate it. Except that you absolutely need to read and respect carefully the safety measures related to its use. Obviously, it is not meant for unattended children to play with it. The power rating of 200 watts is high enough to slice a human finger in a few seconds, so better not watch your favorite TV show while slicing your meat!

The Kalorik Electric Meat Slicer allows you to slice within a range of thickness. It can be easily adjusted before starting the operation and varies from 1/32 inches to 1/2 inches. This is usually suitable for all food that would go through the blades of this awesome meat slicer for home use. Now talking of the blades that are made of stainless steel, you have the guarantee that your food is not going through rusty blades even after years of running.

While in operation, this meat slicer for home use has the tendency to vibrate upon its fixed position. This is ceased with rubber feet that will stick to your table while you slice carefully your meat. Other features like a tray carriage for collecting your sliced stuffs and a blade locking device incorporated within the device are implemented just to increase your pleasure of using the Kalorik Electric Meat Slicer.

If using such a device at your place and in your kitchen does not seem an advantageous decision for you. Then you are on the wrong track of saving loads of money when buying pre-sliced foods where you can slice your meat or cheese at your own pace and preferred sizes. It is easy to administrate its maintenance, the Kalorik AS27222 200-Watt Electric Meat Slicer with 7-1/2-Inch Stainless-Steel Blade will turn up to be a beauty in your kitchen. This will help most during barbeque parties at your place, and you can have your meat offered in different sizes and shapes.

How to choose the right meat slicer

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When you purchase meat for cooking at home, you often ask the seller to slice your meat portion into pieces. Most of the time you would have wanted the pieces to be of your own chosen size and shape but your kitchen doesn’t have a knife sharp enough to cut through the bones like a meat slicer for home use would. The best option for having your steak of the size of your choice is to buy a meat slicer for home use and fit it to your kitchen. If you want to buy a meat slicer for home use, here are a few guidelines that will help you choose the best slicer for your kitchen. As you may be already aware of, the above stated device not only slices meat, but it can be used for other consumable goods such as cheese, fruits and even some vegetables.

First of all, you should know that meat slicer for home use exist in two categories; electric or manual. Electric refers to slice meat with a push button and have the blade run with an electric motor. The speed of running of the blade can be adjusted. It is the easiest way of slicing your meat at home. However, the manual meat slicer for home use, within which the blades are run manually, are also well appreciated in the home kitchen. It can be referred as an ancient way of slicing meat as in the past, there were no electric motors, but this does not mean that the meals prepared are not good. Some chef says the manual meat slicers give the sensation of shaping your meat through your own hands until they come into your plate.

How frequent do you use the Meat Slicer for Home Use?

Then you consider the frequency of usage. Just like for most devices, the specified usability are important to pay attention to in order to avoid over or under usage. This only takes some time to think about how much times you may be using the meat slicer for home use. If you are a frequent meat eater, that is you will be using the device almost everyday, a heavy duty meat slicer for home use is recommended. Else you opt for the light duty one but the risk is that it may over heat and damage the motor if used frequently to slice large amount of consumable goods. In any case, you can still purchase the Medium duty one which is most suitable, and you can allow yourself eating well sliced strips of cheese every morning for breakfast without overusing your apparatus.

Which Brand of Meat Slicer for Home Use should I choose?

As for every single type of product on the market, the brand names and prices vary accordingly. You may opt for highly recommended brands just to have peace of mind of safety and durability. Nevertheless, this normally depends on the budget you want to invest in such a luxury in your kitchen. Having a meat slicer for home use is a good investment as long as you respect the working modes and safety plus you will no longer have to strive with cutting through hard meat bones!

EdgeCraft 610 Chefs Choice Premium Electric Meat Slicers

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Are you looking for meat slicers for home use, but cannot seem to find one that you think has good quality, fine performance and still looks good for your kitchen, then you would probably want to buy the EdgeCraft 610 Chef’s Choice Premium Electric Food Slicer. Not only can you use this awesome kitchen appliance at your homes, you can also use this if you own your own restaurant! Fascinating, isn’t it?

The EdgeCraft 610 is the perfect choice from among the many meat slicers for home use sold in the market. And why is that so? The EdgeCraft 610 Chef’s Choice Premium Electric Food Slicer measures 15” x 10 ½” x 10 4/5”. It is made from stainless-steel and cast aluminum materials, which makes it sturdy and will last you for a long time. EdgeCraft 610 has gear driven, smooth operating torque motor, another nice feature for better meat slicing performance. It has a 7 inch, multi-purpose slicer that is also made from stainless steel that can slice meats at various thicknesses. You can either slice your meat into ultra deli-thin or as thick as 1 inch for your steak. It is very convenient for home use that you won’t be stuck with crudely sliced meats for your dinner anymore!

The awesome EdgeCraft 610 meat slicers for home use still have more good features up on its sleeves! When you use this amazing kitchen gadget at home, you will not have to worry about the amount of meat you can slice at one go. With its tilted, large capacity food carriage that fully retracts, the amount of meat that you can slice will not be limited anymore. This saves time and effort that is doubled or even tripled when you use other brands of meat slicers. You can now slice large blocks of roast hams with full confidence and ease.

Another feature of the EdgeCraft 610 is that it is designed for easier and safer cleaning. All its parts that can be removed, like the food carriage, blades, food deflector and food pusher, are easier to clean than to other competitive brands in the market. It also safe to clean, you need not worry of hurting yourself over the blades. Also, it comes with an on and off switch and cord storage to put the cord in when the meat slicer is not in use. Most of all, the EdgeCraft 610 has 1 year limited warranty. In that way, if ever you meet any problems while using this gadget, you can be rest assured that you can bring it back for repair.

Don’t you want to experience the ultimate meat slicing of your life? Imagine the ease of slicing even big roast beef for your home dinners. Having meat slicers for home use is a very convenient way to save your time and effort. With all that said, the EdgeCraft 610 is the perfect meat slicer for you! Order one at your favorite store right now!

Chicago Food Machinery 12″ Deli Meat Slicer for Home Use

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Are you tired of your old meat slicer because not only does it make ugly and messy cuts of your meat, but also because it doesn’t look good? Set you eyes upon the new meat slicer for home use, introducing the 12” Deli Slicer from Chicago Food Machinery.

The 12” Deli Slicer is a powerful little slicer that can make beautifully cut meats and cheeses with it very sharp stainless steel blades. This slicer for home use is manufactured by Chicago Food Machinery, one of the top brands in U.S. when it comes to manufacturing meat slicers for home and business use. With 20 years of experience in manufacturing the best slicers in the market, the 12” Deli Slicer is guaranteed to meet your every needs and expectation on having the best quality of meat slicer for home use. The 250 w, 1/3 Horse Power engine rotates at an amazing speed of 260 per minute. With this amazing speed and the super sharp stainless steel blade, you can easily cut through meat and bone without any problems at all! To make your slicing and cutting even more easily, the 12” Deli Slicer has a smooth surface for a easy sliding action when the meat is passing through the stainless steel.

Most other meat slicer for home use looks like a piece of industrial equipment. They may be powerful and can do the job, but they do not please the eyes. The 12” Deli Slicer is different from the rest in way that it is made to not only slice and cut very well, but also be good to look at. It is made and finished from a special alloy (oxidized magnesium aluminum) that makes it very pleasing to the eyes and very durable.

The maker’s of this amazing food slicer for home use is very confident that you will love the 12” Deli Slicer. They have put all their knowledge and technology in creating the 12” Deli Slicer so that it will deliver what the user expects from a Meat Slicer for homes that has the best quality at half of the price that other power slicers offer. They can afford to lower the price of this meat slicer for home use because they employ better efficiency in their production and they have a better distribution system.

The 12” Deli Slicer is both the picture of power and beauty at less the price than other meat slicer for homes in the market. The manufacturers firmly believe that ever one who will buy the 12” Deli Slicer will be satisfied with this meat slicer for home use. The reviews for the 12” Deli Meat Slicer has gotten a very high rating. All the owners who have bought this was very happy with their purchase. The only negative comment was that this food slicer for home use is really intended for home use. They say that if you were running a meat shop and going to use this for all day long, it might have some problems. All in all this is one of the best meat slicer for home use that you could ever buy. Getting the Chicago Food Machinery 12” Deli Slicer won’t be a wrong decision.

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Chef’s Choice 667 International Professional Electric Meat Slicer for Home Use

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Meat slicers for home use are one of the best kitchen instruments ever made! It is the perfect kitchen mate to help you with your kitchen worries. It makes your work easier and lessens the time and effort you exert on slicing food in preparation for your meals. It is amazing how technology and innovation has made our daily lives easier. And now, one of the best meat slicers for home use that is available in the market is the new Chef’s Choice 667 International Professional Electric Meat Slicer.

Chef’s Choice 667 Meat Slicer Features and Specifications:

The Chef’s Choice 667 meat slicer has a commercial quality and made of die cast metal. It is very sturdy and will last you for a long time. It has a 10 inch diameter blade made of stainless steel that is perfect for slicing foods that are really hard to slice when using an ordinary knife. This special type of blade can be cleaned in two ways; one of which is by cleaning it while it is still attached to the meat slicer and the other way is to use a Plexiglas tool to remove it from the slicer and clean it separately. The latter method is more appropriate if you want a thorough cleaning of your meat slicer. Also, it features a blade sharpener that is built in the meat slicer. It is a very much convenient feature of the Chef’s Choice 667 once your blade becomes dull from too much usage. In that way, there is no need to buy a new blade or even a new meat slicer in the process.

Another good feature of Chef’s Choice 667 meat slicer and many household moms will surely agree, is that this amazing kitchen gadget has a double switch system. The first switch is for turning the meat slicer on. The second switch is for turning the blades on. A light indicator will tell the user if the blade is turned on, hence, minimizing the possibility of accidentally touching the blade, and therefore, preventing any accidents to occur.

The Chef’s Choice 667 Meat Slicer also has a thickness adjustment knob. This means that you can change the thickness of the slices that will be produced by the food slicer according to your needs. You can adjust the slicer to slice the meat, vegetables or cheese to paper thin pieces or if you want larger slices, you can adjust the size up to 0.6 inches thick.

Plus, when you use the Chef’s Choice 667 meat slicer, you will not have to worry about slicing extra large meat pieces like roast beef or chicken. If before, on other meat slicers, you have to make sure you put inside the slicer smaller pieces of food to fit in, the Chef’s Choice will not require you to do that anymore. Because of its large capacity food carriage, this meat slicer can slice even the extra large pieces smoothly and efficiently. Other features of the Chef’s Choice 667 are its quiet operation due to its 180 watt induction motor, and it has industrial bearings to make it retract fully.

Get up now and be one of those that have their own meat slicers for home use. Just be sure you get the right thing: Chef’s Choice 667 meat slicer!

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Chefs Choice 662 International Professional Meat Slicer with 8.6-Inch Diameter Blade

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The perfect Meat Slicers for home use are now available in the market to invade your kitchens! Introducing the new and fantastic food slicer, the Chef’s Choice 662 International Professional Electric Food Slicer, one of the best food slicer ever made. It is fast, powerful and a very efficient tool to help you in your kitchen dilemmas! The very powerful and rugged meat slicers for home use not only slices large blocks of meat and other types of foods, like ham and roast, but it can also slice smaller foods such as vegetables, cheeses and even breads, because of its thick adjustment knob. It is very useful that you will enjoy cooking for your family even more. If you are having any problems with slicing your food in thin deli-slices, worry no more! Chef’s Choice 662 International Professional Electric Food Slicer has given you the answer to your problems. It is capable of slicing meat and other food pieces from deli-thin slices up to ½ inch thick.

Chef’s Choice 662 Meat Slicers Features and Specifications:

Chef’s Choice 662 has 8.6 inches blade from surgical stainless steel materials and comes with its own detachable sharpener. In that way, after so much use of this one of kind meat slicers for home use and the blade starts to become dull, you can just use its detachable sharpener. You do not have to waste money on buying a new food slicer.

Unlike other food slicers being sold in the market, it has a 180 watt induction motor, which means that whenever you use this kitchen tool in making your favorite meal, you will not have to bear the noise of the machine working. It works smoothly and very quietly that it seems not working its motor at all. You will just be shocked to see your food or meat sliced like there is no effort at all.

The Chef’s Choice 662 also has a double switch system; the first switch is for turning the slicer on and the second switch which is spring loaded to ensure the safety of the user, is for turning on the blade. The double switch system is very useful to avoid any unwanted accidents concerning the blade. Also, there is a light indicator whenever the blade is turned on. Even if the machine is turned on, if you haven’t switched on the second button yet, the blade will not operate.

Aside from the double switch system, the Chef’s Choice 662 also has a switch that doesn’t allow the meat slicer from operating if the blade is not properly placed in the meat slicer. Another great feature of this food slicer is its large food capacity. There is no more need of slicing your food in batches, with the Chef’s Choice 662, just dump the whole lot inside the slicer and voila! You’ve finished slicing and are now ready to cook that delicious meal for you and your family. It saves time and effort for your part.

The Chef’s Choice 662 is an awesome kitchen gadget for every family to have in their kitchen. Having their own meat slicers for home use can give them more time to spend with their loved ones.

Chef’s Choice 630 International Gourmet Electric Meat Slicers for Home Use

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Are you embarrassed that every time you serve food to your friends and family, they keep on noticing that the slices of the meat, bread or even cheese are all uneven and crude? Does your husband tease you about your different sliced meals? Well, it’s now time for you to have your own meat slicers for home use! Never again will you feel the humiliation from your slicing abilities. Watch as you serve your family and friends perfectly sliced meats and vegetables through the use of this wonderful kitchen gadget, Chef’s Choice 630 International Gourmet Electric Food Slicer. It is perfect, wonderful and amazing! You cannot ask for any more with this wonderful food slicer!

Chef’s Choice 630 Meat Slicers for Home Use Features and Specifications:

Meat slicers for home use are really very much ideal to have in your kitchen. It makes your everyday cooking a very easy feat. No more struggling when you slice large blocks of roast meat or beef, even smaller foods like vegetables, bread and cheese. Use this amazing kitchen gadget and watch as it slices the food into perfection.

The Chef’s Choice 630 International Gourmet Electric Food Slicer, unlike other meat slicers for home use, is a very versatile food slicer. Other food slicers that you can buy in the appliances stores are only limited to slicing certain foods. Other food slicers can only slice smaller foods like fruits, vegetables and cheeses. There are also others that are only used for slicing meat. But with the Chef’s Choice 630, you can slice almost any food product that needs slicing! Be it fruits, vegetables, meat, name it, and this amazing food slicer can slice them at ease.

Another feature of the Chef’s Choice 630 Meat Slicers for Home Use is its 100 watt condenser motor. It operates oh so smoothly and quietly that you cannot even notice this gadget working. Through that, you can even make quick midnight snacks like a ham sandwich without waking up everyone in your house! You can also surprise your mother or father with your own homemade dish! Isn’t it amazing?

The Chef’s Choice 630 Meat Slicers for Home Use also has a thickness adjustment knob. You can make various slices from paper thin ones to thicker 5/8 inch slices. It has a 7 inch surgical stainless steel blade used to make those perfect and wonderful slices. Also, it has a child safety switch, which ensures your child’s safety when they accidentally touch this kitchen tool. Because it is made from sturdy and rugged plastic and stainless steel materials, you can be rest assured that it will be of service to your cooking needs for a long time. Lastly, it has a rubber feet or base. This feature makes sure that the slicer is in stable position and that it may not slip when slicing meat and other food products.

Now, you can make those perfect sandwiches, salads and party goods through the help of this food slicer. Say goodbye to crudely sliced foods and watch how you magically turn every dishes into perfect meals with this new Chef’s Choice 630 International Gourmet Electric Food Slicer. Remember, meat slicers for home use can be a great tool and friend to your kitchen worries.

Kalorik Meat Slicer

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The Kalorik AS27222 At A Glance

The Kalorik AS27222 serrated for slicing and cutting anything from meats to breads and even your favorite cheeses. There’s even a control dial for your desired thickness, and it’s also ideal for frozen foods.

You will surely enjoy this unit because not only does it have an uncomplicated on and off switch, it also has a tray holder and a blade locking device as a safety feature. Now you can have party dishes that looks like it was arranged by the pro’s!

We recommend the Kalorik AS27222 200-Watt Electric Meat Slicer has a 7.5 Inch Stainless-Steel Blade for any occasion that you may want to hold in your own home. It’s great for picnics, birthdays, or for any other ordinary night. This is the product for you.

The Kalorik AS27222′s Main Highlights

The Kalorik AS27222 has non-slip rubbered feet so you’re sure of this unit’s stability and safety. The thickness dial has a “safe mode” when you are not using it.

This meat slicer will work even on your fruits and the slices are perfect and always in concise and uniform thickness!

What the Customers Has To Say

I think we all know pretty well, judging by our own review, that the Kalorik AS27222 is one of a kind. But we want to hear it from the people who have also tried the product themselves:

“I have had the Kalorik AS27222 200-Watt Electric Meat Slicer has a 7.5 Inch Stainless-Steel Blade slicer for a month now and have made about ten pounds of perfectly sliced beef jerky. The machine is also great for cutting cheese slices which is about a 50% savings from the cost of pre-sliced cheese.We also used it to slice lunch meats like ham and roast beef in super thin portions.” -Tool Guy

“Arrived quickly,as promised.Not what I expected for the price.Thought it was affordable enough,but well-built enough,that I couldn’t complain b/c it would “get the job done”.Very pleasantly surprised. The Kalorik AS27222 200-Watt Electric Meat Slicer has a 7.5 Inch Stainless-Steel Blade is AWESOME.Looks and runs like a commercial food slicer.Effortless to slice any foods.Very easy to use and clean.All metal parts.I’m very satisfied with my purchase.What a STEAL.Purchased another for my mother. ” -A. Rodriguez

Other Things To Consider

The Kalorik AS27222 comes with a limited one year warranty.

Where to Buy the Kalorik AS27222

You can get your own unit of the Kalorik AS27222 from any of your favorite local stores nationwide or you may also purchase it online. Get it from amazon.com and you can have it for a discounted price.

Pro Series Food Slicer

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Pro Series Food Slicer PS77711 At A Glance

The Pro Series Food Slicer PS77711 looks like your ordinary meat slicer. But with it’s efficient stainless steel blade, it allows you to make amazing deli-thin slices or the extra-thick ones, depending on your mood.

The base is tilted and enables you to slice your meats with utmost precision.

We recommend the the Pro Series Food Slicer PS77711 for all your meat-slicing needs but go slower on the cheese because it pulls a little when it the blade goes through it.

Pro Series Food Slicer PS77711′s Main Highlights

The Pro Series Food Slicer PS77711 has a platform that extends for your extra-large quantities of sliced foods. It also has a safety interlock that will prevent any chances that you will accidentally turn it on.

Click here to read full product review

What the Customers Has To Say

We’ve made a review of the Pro Series Food Slicer PS77711 and now it’s time to find out what other people think of this product

“Excellent product for home use. Works great. Could provide a tool for removing the blade for cleaning. but not a difficult work around.”

– Glorbegood

“I have used my slicer twice now. It has worked well both times so far and was used to slice down roast beef. Something you cannot seem to find in a store any more; well at least not the nice rare non-marinated kind that you use to find years ago.” -Jeri-mi-oh-my

Where to Buy Pro Series Food Slicer PS77711

The Pro Series Food Slicer PS77711 can either be purchased from your favorite local store or on line. For great deals and discounts on this wonderfully cheap product, go to amazon.com and get more than fifteen percent off of it’s original price.

Where to Read More Customer Reviews of the Pro Series Food Slicer PS77711

The Pro Series Food Slicer PS77711 is a great product considering the price. But don’t just take our word for it, get one now and start saving money!

Edgecraft Chefs Choice Review

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There are so many meat slicers in the market these days and the EdgeCraft Chef’s Choice 610 is just one of them. There are a lot of products that claim to last a lifetime but isn’t as strong and durable as one would expect it to be. So today we put this meat slicer to the test and find out if the rave reviews are for real.

EdgeCraft Chef’s Choice 610 At A Glance

This lightweight EdgeCraft Chef’s Choice 610 is made of stainless steel and cast aluminum and is sure to give you the most beautiful, uniform cuts and slices. It’s high torque motor supported by electricity sure looks like it’s strong and ultimately reliable.

What’s great about the EdgeCraft Chef’s Choice 610 product is it has a slightly slanted cantilever design that is sure to make transfer of sliced foods from the meat slicer directly to platters and dishes, very easy.

We recommend the EdgeCraft Chef’s Choice 610 for all your cutting and slicing needs. You can even use it for occasions intended for a large number of guests. It’s really cheap for the reliability and efficiency that it offers.

The EdgeCraft Chef’s Choice 610′s Main Highlights

The EdgeCraft Chef’s Choice 610′s stainless steel blades can cut through a wide selection of foods, and the thickness would be totally up to you how you want them. You no longer need to go get in line in a butcher’s shop for your desired cut.

The whole unit can be taken apart for maximum ease in cleaning. The food carriage is locked into position for safety, thus preventing your child from playing with it and causing injury.

What the Customers Has To Say

Let’s take a look at some of rave reviews the customers gave for the EdgeCraft Chef’s Choice 610…

“I purchased the EdgeCraft 610 Chef’s Choice Premium Electric Food Slicer after my old one (17 years old and $50 new) died. I’m not sure if this is a really nice slicer or my old one was just a piece of junk. I opened it up and put it to work today with 10 pounds of semi-frozen venison. I set it to slice thin for jerky and let it go. Even though the inside of the roasts were still frozen, the slicer worked great. The uniformity of the thickness of the slices was very good. My old slicer couldn’t keep a uniform thickness at all. The motor never got hot. Clean-up was very nice.”
-David Skarwecki “wick retired”

“While I may not be a professional cook (far from it, actually) the EdgeCraft 610 Chef’s Choice Premium Electric Food Slicer has been a wonderful addition to my array of cooking devices. This electric food slicer is able to slice just about anything into just about any size. Also, if one ever needs to, say, slice a zucchini extremely thin, on a relatively frequent basis, then this is the way to go. Using the 610 Premium Electric Food Slicer is a snap. All you do is assemble, place the food on the tray, and slide it over the spinning blade. Also, clean-up is just as easy.”
-W.D Jensen

Other Things To Consider

The EdgeCraft Chef’s Choice 610 already comes with a serving tray and it also includes a limited warranty of one year.

Where to Buy The EdgeCraft Chef’s Choice 610

You can purchase theEdgeCraft Chef’s Choice 610 from any of your favorite local stores nationwide or you may also go online. The best products can be easily bought from Amazon.com and you can get an awful lots of discounts, too. Order now and you get 19% off of it’s original price.

Where to Read More Customer Reviews of the EdgeCraft Chef’s Choice 610

It looks like the EdgeCraft Chef’s Choice 610 will give the more expensive brands a run for their money. But don’t take our word for it, you should get EdgeCraft Chef’s Choice 610 for yourself and have a Happy slicing!

Why own a meat slicer

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Are you the type of person who loves to throw parties and entertain family and friends at home? Do you like the idea of amazing guests with your own creations of different mouth-watering gourmet food? How about when you hear them say that it tastes so good—and it would have been perfect if the meats were evenly cut, or the turkey didn’t look like it was sliced with a dinner knife? Imagine the weeks that it took for you to carefully plan out the perfect birthday dinner, or whatever occasion it may be. Slaving over a hot stove to get things done, slicing and marinating and baking and cooking… And you hear that. Oh well, it’s only a little dent to the evening, no worries. But it can sound a little annoying, can’t it? Especially if you are aiming to please people with your kitchen feat. No that won’t do at all. And it doesn’t have to happen again, not if you have a meat slicer!

Meat slicers are perfect investment to your cooking needs. It’s not just invented to impress guests, it’s made to make your life so much easier, too. You no longer have to battle with that huge slab of ham just so you could have it evenly sliced, a meat slicer will do the job for you. Tired of getting in line at your local butcher shop just to have your meat done? With a meat slicer, you can do it yourself! All at the comforts of your own home.

Sure butchers can do the job for you, but getting them to do it can sometimes hurt budgets, too. A meat slicer enables you to save a lot of money and gives you the chance to prepare freshly prepared meats for your husband and kids, without the extra cost!

There are so many kinds of meat slicers in the market that you are really going to have a hard time choosing which one to get. But don’t fret, there is surely one out there that’s just right for your needs! Plus, you can have your own little fun doing it. Infact, it could be so much fun that you could even end up slicing more than what you actually need!

So don’t prolong the agony of constantly fearing that you’ll accidentally slice one of your fingers these days, get a meat slicer! It’s fast, it’s convenient and it’s the real kitchen deal.

Tips for cooking holiday meals

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I remember the first Thanksgiving meal that I ever prepared by myself. This would have been about 10 years ago, when I was newly married and didn’t know my way around the kitchen very well yet. I had helped my mom prepare turkey dinners before, and she wrote directions down for me on recipe cards, but it was still overwhelming to tackle the whole dinner on my own. The worst part was when the guests arrived and I was struggling to finish everything all at once. I was trying to make the gravy, mash the potatoes, pull the stuffing out of the bird, and carve the meat all while trying to keep the guests entertained. The stuffing ended up being way too salty (I used seasoning salt instead of poultry seasoning- big difference!), the turkey was undercooked in places, my gravy had a heavy layer of fat swimming on the surface, and my cranberry sauce was shaped like a can. Although my guests tried to be polite and never said anything bad about the meal, I just felt completely frazzled and exhausted by the end of it all. 


Over the last decade, I’ve made my share of holiday meals for guests and I’ve figured out some helpful tips along the way. I’m by no means an expert at it and I still mess things up, but at least I’m better at enjoying the holidays with my guests rather than stressing over the dinner. 


Prepare Ahead


The best advice I can offer is to prepare as much of the meal as you can ahead of time. Usually the day before the feast, I start making some of the side dishes. Things like potatoes and yams will reheat well in the oven or microwave, so they’re perfect for making in advance. Just remember the day of the meal to bring the potatoes out of the fridge and let them sit for about an hour, then pop them in the oven on 350F for about 20-30 minutes. Pioneer Woman has a great recipe for mashed potatoes that you make ahead.


Cranberry sauce is another great one to make the day before, or even earlier. I think it tastes better when it has time to sit in the fridge. I used to never make my own cranberry sauce until I discovered it’s so incredibly simple to make! It’ll impress your guests too when you tell them you made it from scratch.


Here’s the cranberry sauce recipe that I like to use.This time I just used whole orange peels instead of orange zest, then pulled out the peels when the sauce was done. It gives a more subtle orange flavor than the zest. You could also add a cinnamon stick in there if you’d like, instead of powdered cinnamon.


Plan a Schedule


It really helps to have a schedule of when to do what. That way you don’t forget anything, burn anything, or leave too many things until the last minute. First of all, determine the cooking time for your turkey and plan around that. I used this site. I like to plan to have it out of the oven around an hour before dinner time, so I have plenty of time to make the gravy, remove the stuffing, and carve the turkey. It’s good for a turkey to sit for a while before you carve it so the juices get absorbed back into the meat to make it more moist. I just put tin foil over it to keep it hot.


This year, my bird was 10 lbs, so I planned on 3 1/2 hours of cooking time. I wanted dinner to be on the table by 7, so my schedule went something like this:


1:30pm- Pull the turkey out of the fridge (I used a fresh turkey, so no thawing necessary). Prepare the stuffing. Preheat oven.2:00pm: Stuff the turkey.2:30pm: Put the turkey into the oven5:00pm: Pull out the mashed potatoes, yams, broccoli and cauliflower casserole (which I had made the day before) from the fridge and let them sit at room temperature.5:30pm: Set the table (or better yet, get husband to do it). 6:00pm: Turkey comes out of the oven (check the internal temperature to make sure it’s cooked). Remove from the roasting pan and place on a cutting board. Cover with foil and let it sit. Turn oven to 350F.6:10pm: Make your gravy with the pan drippings.6:20pm: Put the potatoes, yams, and broccoli-cauliflower casserole into the oven.6:30pm: Scoop the stuffing out of the turkey, place it in a serving dish and cover it.6:40pm: Get husband to carve the turkey. Check the food in the oven to see if it’s heated through. If not, put it back in for another 10 minutes, or to speed things up, use the microwave.6:50pm: Start getting food on the table. Don’t forget the cranberry sauce!7:00pm: Dig in!


Okay, so that schedule may seem hectic but a lot of it is just taking things in and out of the oven. It’s really not bad at all. Don’t be afraid!


Help is a Good Thing


Get your spouse or other relatives to help as much as possible. If they offer to bring something, take them up on it. If people ask me what they can bring, I usually say appetizers, wine, or dessert.


I find that everyone seems to like to congregate in the kitchen, so we set out appetizers and wine on the kitchen counter so people can snack and visit, and maybe lend a hand with the meal if they want.


It’s Okay not to Make Everything from Scratch


Do yourself a favor and pick at least one part of your meal that you buy pre-made. For me, this is usually dessert. I bought a pumpkin pie this year. I did whip the whipping cream myself after dinner while my husband made the coffee and tea, but that was the extent of my efforts. It was nice to have one less thing to think about.


Make the Most of Leftovers


When your meal is over and you have a ton of leftovers, put them to good use. I use the turkey bones to make stock, and then make a turkey soup, like this one.


If you have a lot of mashed potatoes left, make gnocchi! I make more mashed potatoes than I need just so I can have enough leftovers to make it.


Cranberry sauce is excellent in muffins. I tried this recipe the other day and it was fantastic! 


If you’re looking for holiday dinner recipe ideas, check these ones out from Life Made Delicious:


Stuffed Roast Turkey and GravyBeer and Rosemary TurkeyParmesan Butternut Squash Gratin Green Bean Amandine CasseroleImpossibly Easy Pumpkin Pie


Good luck with your next turkey dinner; I hope these tips have been helpful.What are your tips for making holiday meals easier?

Stock Up: The best foods to prepare in advance

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A filled refrigerator can be totally useless to a hungry human when the drawers and shelves are full of ingredients, not readily edible food. A head of cauliflower is not a snack until it’s roasted and dressed and unless your tastes are beyond humble, your pantry’s can of chickpeas won’t suffice til blended into hummus.


If you don’t want to stand there gawking at raw ingredients, best to stock the fridge with real food ahead of time, maybe during weekend bursts of inspiration. I often receive questions about what keeps well for a couple of days, and this post is an attempt to show you more than a dozen sides, condiments, and main dishes that last for at least five days when covered tightly and stored in the fridge.


And with a fridge stocked with homemade staples, not only can you throw meals together quickly but you can also fancy up whatever you’re already making with a dollop of pesto, a schmear of hummus, or some caramelized onions without spending time or dirtying any new pans.


**14 Great Dishes To Make Ahead**


1. Caramelized Onions. Caramelized onions make everything fancy. They add a jammy sweetness, turning a grilled cheese into a French Onion Grilled Cheese and a plain little chicken stew into a richly flavored chicken stew. You can make a pretty big batch of these–they keep for ages.


2. Roasted Vegetables. When I come home tired from work and all I want to eat is a grilled cheese sandwich, I’m never unhappy to find already roasted vegetables for me to eat on the side, all in the name of balance. Note also that roasted vegetables are an enviable topping for green salads.


3. Chicken. Cooked chicken completes pretty much any hodgepodge dinner you’re trying heroically to throw together for yourself. Sure, there’s chicken chop chop salad and chicken fritz, but there’s also chicken as an add-in for fried rice and chicken as a topping for your noodle bowl.


4. Chicken Stock. Chicken stock is fridge gold. It means great brothy soups and unbeatable risotto, and it can also mean just a big mug of salty, steamy chicken soup, which, as we know, will fix whatever ails you. 


5. Meatballs. These are no ordinary Italian meatballs. They’re Mexican flavored and bathed in a tomato-chipotle sauce. Serve them on top of rice with some fresh Mexican cheese sprinkled on top.


6. Lasagna. Here’s what I love about lasagna: not just that it’s delicious or that it feed a crowd, but that you can assemble and partially bake it the night before you have guests over, come home from work, pop the lasagna in the oven, make a salad, and eat dinner with friends and family.


7. Chai Tea Syrup. Keep a jar of this for as long as you can. Warning: it might not be that long, since this stuff is better than anything you can buy. Once you’ve whipped up a batch, simply add to hot or cold milk for a painless-to-prepare warming drink.


8. Homemade Bloody Mary Mix. Easy enough to whir tomato juice with horseradish, celery, and Old Bay in your food processor–and clean up the mess–long before your brunch guests arrive. Store the homemade mix back in the tomato juice containers you purchased, then dole out portions, mixed with vodka, whenever the bloody craving strikes.


9. Muhammara. This spicy, sweet, and rich dip is a divine snack, whether eaten in front of an open fridge or served to friends, who will be impressed by the obviously cosmopolitan combination of walnuts, pita, and pomegranate molasses. Also excellent spread on grilled cheese. 


10. Hummus. Store-bought hummus is nothing compared to the fluffiness of hummus you’ve whizzed up in your food processor in about two minutes. This post details how to make the condiment no matter how bare your cabinets.


11. Pesto. This savory sauce should 100% be made ahead on any occasion when you find yourself in possession of too much basil, parsley, or even dill.


12. Mac ‘n Cheese. Like lasagna, mac ‘n cheese is a meal that can be prepared 92 percent in advance, then stored until you’re ready to eat. That means it’s a great throwback meal for friends and that you can scoop out portions from a big dish and microwave or bake them individually, feeding yourself all week. (In that case, please also eat some veggies, thanks.)


13. Beef Stew. A personal favorite, beef stew has all the important elements of a soul-satisfying meal. Even after the long slow cooking time, you’ll find that reheated leftovers have even more heft and umami than the original portion. Stretch your stew out for a few extra days of dinner bliss by serving it on top of noodles or potatoes.


14. Lentil Soup. Like lots of stews and soups, lentil soup gets better after a night or two in the fridge. The flavors just meld in a beautiful way, and though you may have to thin out the soup with water when you reheat it, I guarantee you’ll be happy to come home to a bowl of already made, hearty, healthy soup on a wintry night.

Juicing for good health

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One of the most life changing machines in our lives is the juicer.


We believe that juicing is one of the most healthy habits one can develop.  And after juicing religiously for almost twelve years, Marilyn and I know a great deal about juicing and juicers.  So, if you have a few minutes I’d like to tell you about this wonderful way to get concentrated nutrition to your God-given body.


First of all, most folks don’t understand the philosophy of juicing; why do you do it?  Why can’t you just use a blender and put the whole thing in there?


There is a great deal of difference in juicing and blending. First of all, both processes have to do with fiber, as to whether you want it or whether you don’t want it.  First, the benefits of food with fiber.



All plant foods have some fiber, whether it be soluble or insoluble
Fiber has no nutritional value, other than helping clean the intestines and blood vessels
Fiber is non-digestible, so it acts as a broom to clean your system
Fiber is necessary and most experts believe we need at least 20-30 grams per day
Animal products have zero fiber, none

So, if you eat plenty of raw foods, or lightly cooked foods you’ll get plenty of fiber.  And if you grind up your plant foods, you’ll still get plenty of fiber, but you will get it ground up to where it may easier to digest but may not be as much a “cleaning” agent.  In some cases, like when a person’s digestive system or teeth are compromised, this may be a good idea.  Letting the blender do the “chewing” is helpful, and if the digestive system is weak, it can also help make the food more easily digestible.  We frequently recommend blended salads to cancer sufferers because of the ease of digestion.


On the other hand, if you get plenty of fiber in raw foods, as does anyone on The Hallelujah Diet & Lifestyle, you can really afford to get some of your food in concentrated, fiberless form and let the nutrition go straight to your cell level.  And it can do that in less than 30 minutes.  Kinda like a “food” transfusion.


And if you want a “food” transfusion, where the nutrition in the food is going to be digested almost immediately, and in concentrated form, you want to JUICE your food, not blend it.  Many people who have cancer have used juicing to help their digestive systems, and send cancer-fighting, high antioxidant, fresh vegetable juices quickly to cell level.  So here are the advantages of juicing.



The juicer does the work in removing the fiber from the food
You save roughly 30% of the nutrition in the food by mechanically separating the fiber from the juice
You allow the digestive system to work unimpeded in getting the nutrition to cell level quickly
You allow concentrated nutrition to surge to the cells, rather than diluted nutrition trickling through

So, now do you understand the difference?  I hope so.  Both blending and juicing are great for health, but each has a different purpose and effect.


We, AlphOmegaFood.com, sell both juicers and blenders.  This blog post will concentrate on juicers.  We have lots of experience with juicers, so I’m going to tell you what we’ve found out about them.


There are several considerations in buying a juicer.  There’s price, durability, warranty, looks, ease of cleaning, safety, ease of use, efficiency, and last but very important, the quality of the juice both in nutritional content and speed of oxidation (spoilage).  Also the technology of the juicer can affect the live enzymes in the juice, so it is important that the juice introduce little heat, static electricity, or air into the juice, all of which kill live enzymes and oxidize the juice.


We only sell three juicers.  Why?  Because we believe that these three are good buys and we don’t like to confuse our customers and clients with lots of lower quality juicers.  Here they are in order of cheapest to most expensive.


The Champion Juicer is an American-made juicer from the Plastiket Company of California.  It is a sturdy machine with a 10 year warranty on the motor and available in both 110 VAC and 220 VAC.  We have used this juicer and it is easy to clean, easy to use, and yields juice that lasts about 1 to 2 days  when kept in 8 oz. canning jars in the refrigerator.  So, you have to juice about 3 to 4 times per week to have juice every day.  The price for the Champion is $214.95 to $239.95, depending on whether you get the Household or the Commercial model.  Both prices are with free ground shipping.


The Hurom Slow Juicer is an overseas juicer with a new and efficient method of juicing that has been shown to be very effective.  It’s slow 80 RPM speed enables it to introduce very little heat into the juice and it is very easy to clean.  It is more of a light duty juicer, but it is fun to use.  It’s juice will last about 3 to 4 days if kept in 8 oz canning jars in the refrigerator.  It is a mid-range priced juicer at $358.95 with free ground shipping.  This juicer is especially appropriate for older or physically challenged people who may have trouble pushing the produce into the Champion or Green Star Juicer, which is next.


The Green Star Juicer is also an imported juicer that usually is ranked at the top of all juicers for a number of reasons.  First, the juice from this juicer yields juice that lasts from 4 to 6 days, depending on the freshness of the produce, and if kept in 8 oz canning jars in the refrigerator.  That means that you only have to juice once a week, and you also only have to clean it once a week.  When you are juicing for lots of fresh produce and you want the longest lasting juice, and the most nutritious juice, this is the juicer to buy.  Yes, it is sometimes difficult to push produce into the chute, but you just split the produce to where it will go in easily.  This juicer yields the driest carrot pulp that even horses will not eat.  In my opinion, this juicer is the best health insurance you can have, IF you use it every week.  It also makes ice cream and nut butters just like the other juicers.  We sell more of these juicers than any other, and for good reasons.  It is a great investment.  You can get one from us for discount if you call us and mention our Blog.


Juicing is a great way to feed your body.  A juice fast is a safe, and effective way to lose weight safely and quickly.  We can help you with a juice fast. 

Sharpening Knives

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Do you want to learn how do I sharpen knives? Are you going to be doing some sharpening of your knives? It is important to understand that if you are sharpening knives, that you are starting a chemical reaction that will heat the steel to the point where it’s ready to be put through a process that will give you a greater edge on your knife.

You should take into account two things with how to sharpen knives when you begin. The first thing that you should take into consideration is that you are working with different temperatures and the second thing that you should take into consideration is that with is a function of what the edge is. As we go along We’ll go over each of these in more detail.

Learning How Do I Sharpen Knives?

First off, you must understand that the heat that you are dealing with is what is truly created by the knife’s blade. It’s important to remember that the knife blade is made of carbon. What this means is that there’s a lot of friction between the steel and the blade. As you continue to sharpen the knife blades, the steel will wear down and there will be the opportunity for you to start over at a lower temperature.

The issue with using a steel to sharpen the blades of the knives that you’re currently using is that there’s a good deal of moving parts in the steel. It may have lots of friction between the steel and the blade, as the knife has been heated. This is what makes it important to understand that you ought to be doing the work slowly. With a steel will end in getting the steel alloy move around much faster than it is supposed to.

You need to consider the edge of the knife when you’re thinking about how to sharpen knives. When you’re looking at the advantages of the knives, you should think about which sort of edge you wish to achieve. While some will be a little bit more difficult to figure out how to sharpen some knives will be very easy to sharpen. For instance, if you are going to be sharpening a knife with a serrated edge, then you’ll discover it is going to be a little bit harder to get a great edge.

You should consider which type of material that the knife is made from while you’re looking at the edges of the knives. You will find that you will need to be careful with steel that’s made out of stainless steel. You’re going to find that you’re going to be working with an extremely hard material when you are working with a steel that is made out of stainless steel.

While you’re currently working with how to sharpen knives and you are considering the edge, you should have the ability to keep a clean edge. The first thing that you are going to want to do is be sure that you are keeping your hands and fingers. With this, you will find that you are going to have the ability to keep your knife from becoming dull.

There are quite a few other things that you can do to keep your knife sharp. Whether you’re just learning how to sharpen knives you are going to be using a steel to do the work, you should be careful to keep your knife sharp.

How do I clean a meat slicer

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The fact is that there are lots of people that inquire about; how do I clean a meat slicer? The simple truth is that if you don’t have a way of cleaning your slicer, it’ll be susceptible to all types of things that might not be so pleasant for you and your equipment.

Much like all other kitchen utensils, you should care for your slicer. This means wiping the shield, the blade, as well as the handle down. You should treat it like it was your favorite piece of kitchen equipment.

Every time it’s turned on, should be cleaned. Have time to wash down the blade and wipe down the shield with a moist cloth. Some slicers come with a cleaning solution and an additional cleaning kit that you can increase the parts before you start the slicer.

How Can I Clean A Meat Slicer?

You should think about the best way to store your meat slicer. If you’re planning on using your slicer frequently and in areas where food may melt, consider storing it. Because if you keep it you may wish to search for a way to clean it right away this is very important for your slicer. After all, fluid and food leaks happen everywhere, so you don’t want to wait until it is too late to deal with the issue.

Another aspect of how to wash a meat slicer that you ought to consider is that of avoidance. This means that you ought to make sure you are not buying a slicer that is not approved by the manufacturer. When it comes to cleaning your slicer, you should never scrub the parts yourself. Make sure that you have someone else do it for you. It is extremely important to know that there are things which you can do on your own and things you should avoid at all costs when you ask, how do I clean a meat slicer? You should wash them before you start scrubbing your parts. This will allow you to avoid any possibility of damaging your slicer in the future.

You should never use the cleaning solution you get from your slicer manufacturers. This may be detrimental to your slicer. Instead, use. When your slicer wash keeps in mind it is usually a better idea to use the cleaning solution which came with the machine instead of mixing it. As you can see, the reply to the question, how do I clean a meat slicer? Involves a lot more than using the cleaning solution or simply scrubbing the parts. Then you might want to consider using a disinfectant if you don’t have the proper equipment to clean your slicer.

How to choose the best meat slicer

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Tips when choosing a Meat Slicer

Either you’re looking to make a personal upgrade to your kitchen or you’re looking to take your restaurant to the next level, deciding on what meat slicers to choose can be a very important step.

Hence, it is necessary to put some tips to mind and keep take some factors into consideration before choosing a meat slicer.

To help your kitchen grow, we have decided to put together a list of these tips in the hopes of taken your kitchen to where it needs to be.

Tips and advice on how to pick the best meat slicer

Mostly, you will need to use your meat slicer to cut into some cheese, vegetables, or meat. In any case, you would need a very efficient, versatile and easy to use slicer to make uniform cuts into your ingredients.

Here are some tips to selecting just the right one:

  1. Figure out just what you need

Take a moment to decide what your kitchen or restaurant need is. Seriously, it would go a really long way in determining the success of your business in a long run. What are you trademark delicacies? Just how much meat or cheese do you need to slice?

Make some notes; consult your family or your team if you need to. Just make sure you figure out exactly what you need. Then you can proceed with the next step.

  1. Think long term

Most probably, except you’re a retired chef, you won’t consider a meat slicer in your home. For major businesses with a great turn out of customers, like the one you’re probably trying to run, you must think long term and decide just what meat slicer will best suit your business when it’s much larger, with an increased customer base.

It is not enough to think about where you are right now. Plan for where you hope to be.

  1. Read reviews online

At this point, you must have come to the full understanding of what you need. Now, all you have to do now is make that move and begin your search. We guarantee that you will find a lot of good meat slicers out there. What becomes most important is knowing which one to choose.

  1. Come up with a shortlist

Narrow down your options. Of the many great meat slicers that you find out there, you will need to select only the few of them that meet your needs.

Here are some questions to help you make this decision:

  • What blade size do you need?
  • What is your required horsepower? This will depend on how frequent you intend to use the meat slicer.
  • Do you want a belt driven or a gear driven slicer?
  • Do you want an automatic or a manual meat slicer?

Asking and providing answers to all these questions will help you to make the best decisions in selecting the best meat slicer to help and take your business to that pedestal you desperately crave it to be.

Meat Slicer Buying Guide and our Top 5

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Meat Slicer Buying Guide

A meat slicer is a device used in cutting meats, sausages and other kinds of food products. They eliminate the stress and effort that is usually required for the same process to be completed manually with the use of a knife. They are also called slicers or slicing machine.

Reasons To Buy A Meat Slicer:

  • Efficiency: Meat Slicers are faster and produce better results than when using the hand and a knife to slice meats and other food products.
  • Ease of Use: Meat Slicers create an easier and safer process of cutting meats and other food products.
  • Uniformity: Meat Slicers ensure you create similar results when slicing meats and other food products, especially in the area of thickness.
  • Thinner Slices Possible: Meat Slicers make it possible to cut meats and other food products into small sizes that cannot be easily achieved using the hand and a knife.
  • Cost-Effectiveness: It is more cost-effective to get your meat and food products cut by yourself, rather than buying already cut food products from the grocery store.
  • Versatility: Though called a meat slicer, it can do much more. It can also cut other food products such as potatoes and onions into smaller pieces.

Types of Meat Slicers:

There are different types of meat slicers. You can make your choice depending on your needs and preference. These types are:

  • Manual Meat Slicers: As the name implies, this type of meat slicers are operated using the hand, and therefore have no use for electricity. They are slower and less efficient than electric meat slicers.
  • Electric (Automatic) Meat Slicers: The electric meat slicers depend on electricity to function. They are called automatic because all you need to do is place the meat or food products on the slicer, then switch on the device. They are efficient and quite affordable.
  • Flywheel Meat Slicers: These meat slicers operate by wheel and are hand-cranked. They are used for professional slicing processes. Some can also function automatically.

Differences in Types of Meat Slicers:

  • Blade Size: Meat Slicers also come with different blade sizes; entry-level meat slicer blades usually are between 9 to 10 inches while those designed for professional use would be about 12 to 14 inches.
  • Horse Power: The more the horsepower of a meat slicer, the more it can perform efficiently.
  • Cut Thickness: Meat Slicers are designed with options for the level of thickness the slices would have. These options would meet the different needs and preferences of buyers.
  • Gravity vs Vertical Feed: Vertical slicers produce more precise results than gravity slicers which are built to mildly push the meat against the blade.
  • Belt Vs Gear Driven: Meat Slicers can either be belt-driven or gear driven. Belt driven may only require a change of belt during repairs but gear driven meat slicers would need more.

Factors To Consider When Buying A Meat Slicer:

  • Cost: You need to consider the cost of the meat slicer you want to purchase and compare it with the qualities it offers. Also, if a slicer designed for home use fits your needs, it would not be cost-effective to spend more money on buying one built for commercial use. However, it would also be wise to spend more money buying a meat slicer that would prove to be durable in the long run.
  • Power And Speed: The power supplied by the motor designed for the meat slicer would determine how effective and precise the results would be. Again, you need to ensure that the meat slicer can bear the burden of the work you intend to use it for, without breaking down.
  • Versatility: Though these devices are called meat slicers, they can also function as food slicers; slicing other food products. You should make sure the meat slicer you intend buying can also work on other food products such as bread and cheese. This way, you are assured of more value for your money.
  • Durability: For most people buying a device, durability is one of the most important factors that is considered before making a decision. You have to check that the meat slicer you want to buy can serve you for a long time. Your decision in this regard should not only be dependent on how expensive it is or the promise of quality it gives. Rather, you can deduce how long it would last from customer’s feedback and reviews.
  • Noise Control: When buying a meat slicer, you would need to consider the level of noise that can be tolerated by you and others who would likely be around you when you use the device. If it becomes clear you need a meat slicer that produces very low noise when using it, ensure you get that type.
  • Ease of Use: When deciding which meat slicer to buy, ensure it can make the process of slicing meat and other food products easier. If the process is complicated, then it beats one of the major reasons meat slicers were designed in the first place.
  • Safety: Meat slicing involves the use of a blade and can become a risky process if you do not apply caution while using this device. Meat slicers are designed to be easily taken apart when cleaning. Select one which enables safe cleaning rather than meat slicers that don’t.
  • Size: When purchasing a meat slicer, one major factor you need to consider is the size. You would need to compare that with the space on the counter you intend placing it. You would also consider the sizes of meat and other food products you intend using it to slice.

How To Use A Meat Slicer

The following tips would help you with the use of your meat slicer:

  • Study and follow instructions on the manual very carefully.
  • Apply caution while using a meat slicer. Remember blades are involved.
  • Make sure the meat is well placed before slicing.
  • Switch on the meat slicer only when you are prepared to begin slicing.
  • Do not make any attempt to feed the blades with meat using your hands.
  • Always make sure the blades are cleaned and kept sharp.

5 Best Meat Slicers

Are you looking for the best slicers for your meat? Look no further, because everything you’re looking for is right here. We have taken our time to compile a list of the best just for you.

  1. Beswood 10″ Premium Meat Slicer

Beswood 10″ Premium Meat Slicer is truly one of the best in the market. With a chromium-plated carbon steel blade, this slicer quickly make a slices of anything you want.

Some of its top quality features include:

  • A premium V-belt for reducing noise and vibrations in the slicer.
  • A double illuminated switch to best avoid against shocks.
  • Two stone blade sharpeners to help the edge of your blades it maintain its sharpness.

This slicer has one of the best reviews and is suitable for use in your home, as well as in commercial restaurants.

BESWOOD 10″ Premium Chromium-plated Carbon Steel Blade Electric Deli Meat Cheese Food Slicer Commercial and for Home use 240W BESWOOD250

  1. Chef’s Choice 609 Premium Electric Food Slicer

This electric food slicer is as dubbed “The Chef’s Best Friend.” Quick, sharp and meat-friendly, the slicer eases through whatever you need it to slice- anything whatsoever.

Here are some of its unique features and qualities:

  • It sells for a very pocket-friendly price
  • Its compact design makes it most friendly for trips and events
  • It is one of the most durable in the market
  • Its 7” serrated blade can cut through any meat or cheese you want it to.

Besides all of these advantages, this meat slicer is easy to clean and maintain. Should you need a meat slicer soon, then you should probably consider getting them.

Chef’sChoice 6150000 Food Slicer, One Blade, Silver

  1. Vevor 10″ Blade Commercial Deli Meat Cheese Food Slicer

This blade is definitely one of the best in the market. Its ability to slice through meat without ripping off the structure of the meat’s muscle fiber is one of its most remarkable qualities.

Here are some of its features:

  • 240-watts power
  • Inbuilt whetting stones
  • Its components are easy to dismantle and clean.

VEVOR 10″ Blade Commercial Deli Meat Cheese Food Slicer, 10 Inch, Silver

  1. Nesco FS-250 180-watt Food Slicer

Nesco Food slice has dual safety features and an adjustable thickness control knob that can slice through anything you want it to. From Cheese, to bread to meat and all the vegetables in the kitchen.

Some of its features include:

  • A cynical 8.7” stainless-steel blade that can be used to cut through the required ingredients of different sizes.
  • A die cast aluminum housing
  • A 180-watt motor

Its high performance makes it one of the best among the rest.

NESCO FS-250, Stainless Steel Food Slicer, Adjustable Thickness, 8.7″, Silver

  1. Elite Gourmet EMT-503B Maxi-Matic 130 Watt Die-Cast-Aluminum Electric Food Slicer

Last of the meat slicers is the Elite Gourmet EMT-503B Maxi-Matic 130 Watt Die-Cast-Aluminum Electric Food Slicer. Don’t let the name scare you away. It’s actually one of the best. In the class of the elite meat slicers, it stands tall and has one of the most amazing features.

Here are just a few of them:

  • A retractable and removable 7.5″ stainless steel blade
  • An easy to control On/Off safe switch
  • 130-watt of power supply
  • Extremely durable qualities
  • Die cast aluminum housing and easy to clean design

Elite Gourmet EMT-503B Maxi-Matic 130 Watt Die-Cast-Aluminum Electric Food Slicer, Black (2-(Pack))

So if you’re looking for the best meat slicers in the market, then we advice you go for either of these five. Choosing the best meat slicers might be the first step you need to take your commercial business to the next level.

How slicing knife will give you the grip to cut accurately

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A knife is an essential tool used in the kitchen and many people don’t know which type of knife need to use for cutting the different variety of foods items. The pantry knives have a different variety of knife. Some of them are Chef Knife, Meat Cleaver, Bread Knife, Paring Knife, Slicing Knife, Carving Knife, Boning Knife, etc. If you are in search of an affordable, primary chef’s cutter then the slicing knife is a great one.

Slicing knives are traditionally designed with a gently bent handle, easy bolster and fastened finish, it’s small enough to move when dicing though has sufficient weight to make simple work like chopping. It’s slightly loaded towards the handle yet almost light overall, performing it exceptional for beginners.

Slicing the vegetables and chicken was a candid job, though, it strived with the fish and meat, tearing at fibers and fat rather than slicing them. Lots of effort and various movements were expected to cut the butternut squash, however, it eventually cuts the fibrous flesh.

Presently, it was more suitable for slicing and chopping rather than more precise trimming job. It would be smart to buy slicing knife besides the range’s matching intensifying steel to hold the blade in peak position.

The special traits found in slicing knife:

Slicing knives are mostly designed for food preparations as they hold long edges which will be comfortable for you to finish the kitchen works more quickly. The slicing knife is a large one (i.e.)., within 20 cm and 38 cm which is utilized to slice tiny pieces of meat, including roasts, poultry, hams, and fat grilled meats. It is much lighter than a chef’s cutter allowing it to cut more delicate, more specific slices.

This knife has a sharp tip which is specifically used for cutting the exact quality and quality of flesh pieces. Its foremost aim is to make as much specific flesh from in-bones as feasible and in making such work through cartilage with corresponding ease. The outline of a slicing knife is a fragile blade with extra length.

On the other hand, it is utilized as a fish knife as it provides good power and aids. It is very adaptable boning cutters that are applied to slice and cook fish.

Why to choose slicing knife for your kitchen work:

  • It gives a better visible cue. The edge is not covered by the handle you can view accurately where you’re chopping.
  • It gives more handle. The blade is heavier and thicker, so it’s more accurate and less suitable to bend or deflect. If you observe, the cook made dense cuts, as he can’t accurately make paper-thin slices with that point. Nobody slices pepperoni that compact.
  • You can quickly sharpen a slicing knife. Intensifying other knives would be uncertain because it will grow dull with usage.
  • High-quality pantry knives are created out of excellent steel that remains sharp longer. Slicing knives are composed of the most affordable food-grade stainless iron.

Knives are like cameras. The cheaper items create a wonderful task in the hands of a people who understand how to control them, more costly ones don’t conceal method that much. Buy something that handles comfortable and easy, most reliable knife shops hold a cutting board and providing onions for you to test the handling.

5 benefits of using veggie slicer

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Sometimes you need cook faster to serve for your family, well cooking is not an easy task and you need some kitchen equipments to complete your work faster. Usually, cooking takes time and that too if you are a veggie fan then you may be require the veggie spiral slicer to cut the vegetables. In general cutting vegetables is a time consuming process and you need to have a tool that can make you the entire process easy and faster one. So in order to cut the vegetable fast manner in the tight work schedule you will be requiring a tool called veggie slicer where this will help you for cutting the vegetables in fast way. The following are some of the 5 benefits of owning a spiral slicer at your home. They are.

  • Time saving – When you are having this veggie slicer tool then you no more need to stand in the kitchen for cutting the vegetables. Once if you vegetables cutting and chopping is completed then you can easily prepare the food in short period of time.
  • Different blades – The veggie slicer comes with different blades so that you can cut and chop the vegetables in different size and design exactly different from the traditional vegetable cutting.
  • Uniformity – When you are using this slicer tool for cutting and chopping the vegetables then the each piece of veggies will be of in same size.
  • Easy maintenance – Maintaining this veggie slicer tool is of easy task where you can clean this tool easily without taking much of time.
  • No knife problems – In older days people cut and chop the vegetables using the knife and while working in this process usually people get hurt by themselves but now with the help of this tool they can cut hard vegetables easy without hurting them.

In addition to above things there are number of benefits which you can experience by owning a veggie slicer. First you want to realize that cooking is not a tiresome work but you can cook with the help of spiral or veggie slicer and get the perfect shapes and sizes without applying any effort.

Great tips for choosing the best veggie slicer for your needs

It is very important to understand that the different types of veggie slicer styles will be providing you different types of the slices in which most of the mandolin slicer models offers you a few different styles of cuts. Where this is the main factor which you need to consider while buying the veggie slicer because only when the slicer is versatile then it will be easy for you to clean, maintain and can easily cut and chop vegetables. No matter what is your intention for cutting the vegetables but there is a veggie slicer that supports you in every work of cooking in which you must need to have great care and caution in selecting the vegetable slicer will be most suitable one for your cooking needs and skills.

How does the commercial meat slicer make your works simpler and smarter?

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Slicing the meat is actually a difficult task and to overcome from that there is a need for you to choose the best commercial meat slicer. Through using that you can cut the meat evenly this would increase the taste of the dish that you are cooking. The electrical meat slicers acts as a great choice for your home at the same time it acts as the perfect choice for the business as well as for the commercial use. While you are choosing your slicer for commercial purpose there is a need for you to examine few basic things before you purchase it.

Interesting commercial meat slicer

Here are some of the commercial meat slicer that you can make use of it are as follows

Premium impressive electric meat slicer: It has a crisp running magical effort with the gear driven support with inbuilt high torque motors. You can find out multipurpose blades with 7 inches support. It is safe to use and it is made up of with the stainless steel and aluminum. Another plus point is that your food would never get stuck because this would have a guide rod.

Expressive Watt meat slicer: Here in this the food carriages are fixed permanently and you can clean it easily. The base of the slicer is made up of with the stainless steel which is un-corrosive and rust free. The weight of the sliver would be stable and it is affordable. Through using it you can slice out the different food types.

Stylist Valley sportsman electric meat slicer: You can find the slide adjustment systems. It has a coverable for preventing the food contamination. The pusher paddle would rush out the food inside the blade. It has the power to slice foods from the immeasurable thinness to the thickness of 9 till 16 inches. It is a potent device.

Effective KWS premium commercial 320 watt: This slicer would have a 10 inch blade that has been made out of with the stainless and it is assured to be rust free. You can clean it easily and its base has been made up of with the aluminum alloy. This would be more durable that has an effective whetstone sharpening system that is available for ensuring out that your blade is sharp.

Rocking Chef’s choice 615 electric meat slicers: It contains the 7 inch blade which can slice out the different foods and it has a special unique button that would locks out the food carriage in position for limiting access. An effective 120 watt power motor that to drive up the food cutting process.

It is the time for you to pick out the best electrical meat slicer

Now you would have gone through some of the interesting commercial meat slicer that is available for you to buy and make use of it. From them you can choose one model and make us of the slicer and reduce your work into half. It would save your time and makes you to become smarter.

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