Cooking the perfect pasta

By Andrea

First things first: pasta with different structure will give you different results. If you use smooth pasta it will cook uniformly, non smooth pasta like rigatoni, don't have that quality, but they make the sauce stick.

Pasta needs boiling water and a saucepan, even the worst cook in the world knows that. But how much water? Well, a lot, consider 1 liter for every 100g. That would be 4 liters for 400g. Pasta needs to swim.

What about salt? Is there a rule for that too? Yes, actually there's two: salt has to be added after water has reached boiling temperature, or boiling will be delayed. If you have one liter of water add 10g of salt, for 2 liters add 20g and so on.

A general opinion about cooking pasta is that you have to add oil to the water in order to keep the noodles separated. This is useless, and a waste of precious olive oil too. Use good quality pasta and enough water and it won't stick.

The salt will take a few seconds to disappear in the water. Then you can pour the pasta. Long pasta will stick out of the pan, but there's no need to break it, use a spoon to push it down. Remember: boiling water hurts, so be careful!

When you add the pasta, the water will stop boiling, so try to make it boil back as quick as possible by turning up the flame and covering the pan. When it's boiling again, turn down the heat a little bit and uncover the pan. In general, the level of heat should be the highest you can get without making the water boil out of the pan.

Stir the pasta a couple of times while it's cooking so it won't stick to the bottom of the pan. For how long should it cook? A great underestimated reference is the packet itself: there you'll find the number of minutes necessary to get pasta al dente (dente means tooth). Al dente means not too soft nor too raw.

Al dente is how pasta should be in the end. Don't overdo, for at least three reasons: pasta won't stop cooking until it's cold, and long before you've finished eating it, it will be like chewing gum; if it's too cooked your stomach will take longer to process it. And finally: this is the way the do it in Italy. Once you become an al dente expert, you can taste it to know when it's time to drain it, using the packet as general guide.

When it's time, have the colander ready in the sink, and drain the pasta. Get rid of all the water (in some cases you might still need a little bit of it. Add the pasta to the sauce, if it's in another pan, and let it go for 2-3 minutes, until everything is well mixed.

If you're preparing a cold pasta dish (like pasta salad) or you're eating it later at work, you can stop the cooking with cold water, after it's drained.

About the Author:

Andrea loves cooking. Cheese and Pears is his blog about Italian food recipes. If you think you know more about pasta after reading this article, start with an easy pasta recipe.

Cooking the perfect pasta

By Andrea

First things first: pasta with different structure will give you different results. If you use smooth pasta it will cook uniformly, non smooth pasta like rigatoni, don't have that quality, but they make the sauce stick.

Pasta goes into boiling water, everybody knows that. But not many know that there has to be plenty of water, because pasta likes space. Every 100g of pasta require one liter of water. 300g means 3 liters.

What about salt? Is there a rule for that too? Yes, actually there's two: salt has to be added after water has reached boiling temperature, or boiling will be delayed. If you have one liter of water add 10g of salt, for 2 liters add 20g and so on.

You're probably thinking this is the part where you add oil to the water. Wrong and useless: if in the end the pasta comes out of the water all stuck together in one piece, next time use more water and buy some, at least decent quality of pasta.

Wait for 30 seconds for the salt to dissolve and pour the pasta. If you're using spaghetti, use your hands to push them down instead of breaking them. Make sure you don't touch the boiling water!

When you add the pasta, the water will stop boiling, so try to make it boil back as quick as possible by turning up the flame and covering the pan. When it's boiling again, turn down the heat a little bit and uncover the pan. In general, the level of heat should be the highest you can get without making the water boil out of the pan.

Stir the pasta a couple of times while it's cooking so it won't stick to the bottom of the pan. For how long should it cook? A great underestimated reference is the packet itself: there you'll find the number of minutes necessary to get pasta al dente (dente means tooth). Al dente means not too soft nor too raw.

Not to leave pasta overcook is the essence, and for a threefold reason: it won't take long to digest, it will keep cooking on your dish without turning into jelly, and most of all: Italians cook it this way.

Drain the pasta completely. Keep some cooking water if you need it (it would depend on the recipe). Put it back in the sauce pan with the sauce, and stir vigorously for 2-3 minutes at low heat.

However, if you're preparing a pasta salad, or your lunchbox for tomorrow, you'll need to stop the cooking process by pouring cold water on the colander after the pasta is drained.

About the Author:

Andrea is keen on cooking. Cheese and Pears is his blog about authentic Italian recipes. If you think you know more about pasta after reading this article, start with an easy pasta recipe.

The Traditional Use Of Dairy Produce: Part 2 - Cheese

By Owen Jones

The Basic Preparation Food: Dairy Products.

HARD AND SOFT CHEESES

Cheeses are manufactured from milk which has been naturally or artificially turned sour. The first method is achieved by standing the milk in a warm place and allowing natural, beneficial bacteria to convert the milk's natural sugars into lactic acid. The second method is effected by adding an agent, usually rennet.

Colouring and salt are frequently put in too. The whey is then drained off and the curds are pressed into moulds where they are kept until ripened or cured. Some cheeses are subjected to pressure; soft cheeses are not. Curds are ripened or cured by various means. The method, the quality of the milk, the breed of cow, sheep or other animal and the quality of its pasture and the type of bacteria all govern the final result.

Some local environmental conditions are unique and those areas are capable of producing cheeses that are not successfully copied anywhere else: for instance Roquefort and Camembert, although factories do attempt it. Some even have a measure of success: remember that most of the world's Cheddar cheese now derives from the United States and Canada.

The constituents of cheese are roughly|typically|: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the other 1%. These proportions do vary from region to region as some producers use full-cream milk, others skimmed-milk and yet others add extra cream. Some add some extra sugar, although most do not. All cheeses have a high calcium content and should be considered as 'concentrated milk' and stored as such.

Many people say that cheese should not be kept in a fridge and although storing in water, as for milk, is not an option, a cool larder is certainly ideal. Try the traditional method of hanging it up in cheesecloth in a cool, airy place. If the weather is hot, dampen the cheesecloth with water to which a little vinegar has been added.

Cheese is typically served in Europe with a salad or/and bread and is often served after or instead of the sweet course. Hard cheese can be difficult for children to digest and grating it first will make it more palatable to them. Once grated the cheese can be sprinkled on vegetable or fish soups or sauces; added to egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in salads and sandwiches.

How To Cook Cheese: A little known fact is that a lot of people find cooked cheese indigestible. The reason lies in its molecular structure. This is why: cooked starch can be digested by the saliva in the mouth but other foods must pass to the stomach or intestines for this process. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.

Cheese has a high fat and protein content, but when melted, the fat frequently covers the protein and stops the digestive juices reaching it in the stomach. This results in, its digestion is delayed until the fat has been absorbed by the intestines. Cheese can be made more digestible in the following way:

1] Adding to or combining with starchy foods. The starch will absorb the fat, not allowing it to cover the protein.

2] Using seasoning - Cayenne Pepper or mustard will irritate the intestinal lining, causing the release of extra digestive juices.

3] Cooking rapidly|quickly|briskly| at fairly high temperatures. This has the effect of preventing the protein from becoming tough and stringy and thus, harder to digest. You could also add the cheese late to sauces.

4] Adding alkali: so, large pinch of Bicarbonate of Soda per 75g (3 ozs) will help neutralize the fatty acids and make the proteins easier to digest.

About the Author:

For the finest gourmet Traditional Welsh Recipes, please visit our website at http://welsh-recipes.the-real-way.com/ Don't reprint this exact article. Instead, reprint a free unique content version of this same article.

8 incredible secrets to cooking great meat dishes outdoors

By Stephen Kember

The 8 most important things needing to be considered when cooking meats outdoors are set out below, they are in no order of priority as they are all important in their own way.

1. Ask your butcher for his advice on which meat to buy for cooking outdoors; he or she will know best; say what you're planning and be guided. Buy your meat well in advance, at least a couple of days before you want to cook it.

Fresh in, freshly cut, red meat is not yet ready for cooking. Steaks need time to age. Aging arises when naturally occurring enzymes beak down the protein in the meat helping to build flavor & tenderize. When you get your meat home put it in the fridge for 24-48 hours. Always try to select meat with some fat on the outside, or with veins of fat going through the meat as this is where the juicy flavor come from.

2. Dry the steak and salt it before cooking.

The drier you make the steak the less water vapor that will be generated at the outset of cooking. This will help build a crust on the steak so as to give it it's characteristic flavor; which is helped further if you salt your steak after drying.

3. Steaks should be grilled hot

Preheat the grill to a high temperature-so that it's almost smoking; then drop the temperature to medium before placing the meat on the grill. To test the temperature, hold your hand over the grill, if you can keep it there for 3-4 seconds, this is medium. If your grill is too hot your steaks may char; burnt outside & rare inside; always cut of charred bits of meat as this is now considered to be unhealthy.

4. Ensure your steaks are totally defrosted before cooking

Ensure that you thaw meat thoroughly ideally in the refrigerator as this helps the meat to retain its texture & flavor. Steaks & chops will thaw in 1 day, larger roasts will take up to 36 hours. Take steaks out of the refrigerator 1 hour before cooking to keep them juicy. Ensure steaks are at room temperature before grilling, this lessens the shock of the meat hitting the hot grill affecting flavor & texture. To thaw meat quickly use cold water. Never thaw meat in a microwave oven as this will destroy it's juices making it chewy & dry.

5. Meat Cooking Temperatures

There is no right or wrong temperature for cooking meat as we all love our, meat particularly our steaks, cooked differently. Remember that meat with bone in takes longer to cook than meat without. As a general guideline the following temperatures apply for different grades of meat:

Lamb and Steak

Rare 120-130F. 6-7 minutes. Center of steak still cold when served;

Medium Rare 130-135F. 8-9 minutes Cooked on outside, deep pink inside;

Medium 140-150F, 10-12 minutes. Served uniformly pink throughout the center

Medium to Well done 155-165F. Almost totally cooked through with slight pink in the center

Well done 170F. 13-15 minutes Completely cooked through Has to be cooked slowly

Pork

Medium 140F to 155F Meat is slightly pink in center

Well-Done 160F to 185F Meat is uniformly brown

Veal

Medium 145F to 155F

All poultry:

Cook to 165F All juices must run clear in the thickest part of the bird

Once the desired cooking temperature is attained take the meat from the heat and let it stand for ten minutes plus. The time required varies with size. During resting time the meat will continue to cook. You will notice the meats temperature will increase from 5 to 20 degrees after it has been removed from the heat! During this resting time the meat's juices will settle and it will become eminently more flavorsome.

6. Testing the temperature of your meat

Meat can be checked for how well its cooked by pressing on it with your finger. Rare meat feels soft; medium meat is springy; well-done meat feels very firm. But much the better and by far the most accurate method is to make use of an instant-read thermometer, which should be inserted into the thickest part of the meat, away from the bone.

7. Don't keep turning the steaks

To evenly cook your steaks and to get to see those lovely grill strips across each steak, turn the steaks only once using tongs, never a fork as this punctures the meat allowing juices to escape.

8. Be sure to very steadily brown your meats before making them into a stew.

The Maillard reaction is an important when cooking stews as it helps your meat to taste great. When cooking a stew start by browning the meat on a skillet so facilitating the Maillard reaction to occur. This reaction happens when meat is cooked to a temperature of over 115C, at which point the meats natural amino acids inter react creating a melange of complex wonderful flavors.

So why is this important in stews? Well for the simple reason that if you cook your meats in a stew without first browning the meat then you're reliant on the heat of the water to do all the cooking. But this will mean that the highest temperature the meat will reach will be 100C; [the boiling point of water] meaning the Maillard reaction cannot occur! Meaning your meat won't be as tasty as it might otherwise be.

So what should you do? Its simple: first cut your meat into cubes, season it; then heat a little oil in a heavy frying pan; then gently brown the meat on all sides over a medium heat. Do this in small batches. Never brown meat in an over filled pan and don't turn up the heat to try to go more quickly; take it steady.

About the Author:

Stephen Kember is an outdoor cooking authority. He runs The outdoor cooking equipment Store, which you can take a look at by clicking here. Before buying cookware elsewhere do check out his wide selection, where for a very short time prices have been drastically cut. And if grilling is your thing take a look at the exceptional Cypress series Ceramic Grill; its superb and at the moment at a great price.

Chocolate cakes for all occasion

By Jenna

For the longest time ever, chocolate cakes has been the favorite desserts amongst a lot of people especially chocolate-lovers. So, if you ever do a search on Google, you will find thousands of chocolate cake recipes to suit your every need for a nice home made chocolate cake.

It is because of the uniquely delicious taste of chocolate cakes that combines the richness of chocolate with soft, sweet cake that makes it a favorite and loved by most people. This is probably why there are so many different cake recipes around that covers the gluten-free diet to the low fat diet. This means, there are practically all sorts of chocolate cake recipes that are suited to every taste from low calories ones to rich dark sinful ones.

Chocolate cakes are the best choice for any special occasion, be it a wedding, an anniversary or simply a gathering of friends. Nothing can go wrong with a nice, delicious slice of rich, tasty chocolate cake. Of course some people will say that cheese cakes are just as good but then this article is about chocolate cakes, so cheese cakes will be discussed in another article. To bake a chocolate cake is pretty simple because its recipe only contains chocolate, sugar, flour, eggs and butter. If you crave for thicker cakes, then leave out the flour and it will result in a dense and rich chocolate cake.

One of the best treat for a birthday celebration will have to be a chocolate cake made with Belgian chocolate and covered in rich chocolate frosting. However, as popular as chocolate cakes are, not everyone likes chocolates. Some people will avoid chocolate because they don't like the taste and some will avoid it because they thought it will ruin a strict diet and could cause one to put on weight.

This is mainly because many people are not aware that not all chocolates are bad for health. High quality dark chocolates can be beneficial to health and are not as bad as some people thought. If consumed moderately, it is good for the heart. However, not all chocolate cakes are healthy because of the other ingredients especially the sugar, butter and eggs.

So, if you have a craving for some chocolate cakes but are worried about the calories or unhealthiness of it all, why not make it yourself? There are many healthy versions of chocolate cakes even Weight Watchers' recipe that promises lesser calories with less sugar and more dark cocoa in the ingredient. The best part is that this cake tastes as good as the high calorie ones!

About the Author:

Jenna has a wonderful moist chocolate cake recipe amongst her collection of chocolate cake recipes. Click here to get your own unique version of this article with free reprint rights.

A Short History of Cinnamon

By Alex

We have to go back as far as year 3000 BC to find the first traces of cinnamon in Egypt, where it was used to embalm the dead. It's also named in the Old Testament, when God orders Moses to use cinnamon (and other oils) to anoint the temple.

Cinnamon comes from an Island in the East, called Sri Lanka, and it was introduced in the Western world thanks to the Arabs. The exact origins of cinnamon did not became clear until the Middle Ages. Until then, mythical stories surrounded this amazing spice. According to many classical roman authors for example, cinnamon grew around a lake protected by monstrous birds. Whoever wanted to take it, would have to find a way to mislead them.

In the Mediterranean world the several uses of cinnamon, including the therapeutic one, have been known since the Classical period. Cinnamon was believed to cure cough and soar throat. During the Middle Ages cinnamon was one of the gifts to kings and queens, and it was also used in the kitchen on every kind of dish, salted or sweet.

Towards the 12th century, the Arabs started to have competition and at some point ceased to be the only cinnamon traders. The economic and political importance of spice trades, and cinnamon in particular, can be hardly underestimated. One of the reasons why Columbus started his journey was to find an alternative, untouched route for the spice heaven of the East.

In Europe, Venetian traders imported cinnamon from Arabs and held the monopoly, until the Portuguese discovered Ceylon (now Sri Lanka) in 1505, the greatest source for cinnamon. Portugal created its own monopoly, which lasted for the whole century, until the Dutch arrived and established their supremacy on the island.

Even though the production of cinnamon spread to other areas in the world, 90% of it is still produced in Sri Lanka.

The uses of cinnamon haven't changed over the centuries. It's still used as a spice, in official and alternative medicine, and as insect repellent.

About the Author:

If you want to know more about this unbelievable spice, then visit Alex's blog, to find out how cinnamon works, with recipes, a little bit of history and other uses of cinnamon.

You really should be cooking with cast iron as its many advantages are huge.

By Stephen Kember

Since well before Christ, indeed for over 2500 years cast iron has been used for cooking , Today its cooking qualities and its pedigree is now long proven; its fun to cook with and its healthy as a cooking medium.

How is it special? Isn't it heavy? Don't I have to be careful when I clean it? Doesn't it require curing before using?

Quite so but there are many, many advantages of using cast iron cookware that far outweigh any concerns you may have.

Lets consider the reasons why you really should think about building your cast iron cookware collection.

There are six major reasons why cast iron is the supreme cookware: firstly, it is eminently affordable and great value by comparison with its alternatives, especially when you consider you're buying your cookware that lasts a lifetime; secondly, cast iron is extremely durable and enjoys extreme longevity; thirdly, once your cookware is well seasoned it becomes unbelievably non-stick; fourthly, because of its heavy construction, cast iron holds the heat and cooks evenly without hot spots allowing you to cook at lower temperatures;fifthly, it retains all its great cooking qualities whether you cook on a campfire, stove or oven; and sixthly cast iron cookware can be used directly on hot coals, on the grill, in the oven and on an open fire;albeit it cannot be used in a microwave oven.

Cast iron cookware comes in almost every conceivable shape, size and format of cookware and you need never have worry how hot it gets; it just simply takes it in its stride......... but make sure you've got a handy pair of oven gloves.

So what styles & formats does cast iron cookware come in? Amongst many others forms there are: Dutch ovens, Roasters, Skillets, Soup Pots, Frying pans, Covered Pots, Gumbo bowls, Griddles, Fajita pans, Steak & Bacon Presses, Cornbread and Baking Pans; and then of course there are Jambalaya pots ranging in size from 2.75 gallon flat bottomed jambalaya pots right up through to jumbo 30 gallon jambalaya pots, with 4, 7, 10, 15 & 18 gallon pots in between! .... And there's Jambalaya stew pots available too. Dependent on where you live in the States you may know some of these pots by other names such as: sugar pots, cauldrons, iron kettles & kettle corn pots. You're simply spoilt for choice!

There are numerous, valuable culinary & health benefits of cooking with cast iron cookware: it can be used trouble free to bake, roast, grill & fry.When cooking with cast iron it is marvelous as it helps retain moisture & flavor; cast iron is also healthy due to the fact that it gives off very small amounts of iron during cooking which our bodies constantly needs to replenish and you need to use very little oil because the pans and skillets are non stick.

Yes indeed your cast iron cookware requires seasoning & ongoing care care but this is most satisfying as your pot develops it's beautiful black hue. lets get real, given the many benefits of cooking with cast iron these concerns are minimal.

Now to the important question of 'value for money'. The cost of traditional black cast iron is exceptionally competitive; for example, today you can get the Bayou Classic 3 piece skillet set, comprising of 6", 8" and 10" Skillets. for under $20.00. This is extraordinary value for great quality materials. Which raises another important point, you really should only buy from a quality supplier of cast iron cookware or you might find your cookware warping & cracking!

You can also buy cast iron cookware with an enamel finish [e.g. Le Creuset], which comes in many colors and is made to a high quality standard, but such marks are extremely expensive by comparison. For the greatly increased cost you do have the benefit such as the surface does not need curing, it can be easily washed in the dishwasher and you can cook with it using acidic products, which can dissolve the protective coating of oil covering traditional black cast iron.

All said and done, once your black cast iron is well seasoned, most people say that they find the benefits of cooking with cast iron cookware far outweigh the advantages of other types of cookware and that given how cheap it is and the fact that it will outlast you and your children it really is the obvious choice.

About the Author:

Stephen Kember is an outdoor living & outdoor cooking expert. He operates The Outdoor Cooking Equipment Store, which you can visit by clicking on the link. Before purchasing any cast iron cookware check out his wide ranging selection, where for a very limited period prices have been drastically cut.

Experiment with Finger Food Recipes - The Italian Way

By Volpi Foods

Are you tired of serving and eating the same old finger food recipes? Instead of getting crafty with finger food recipes, most people think to serve the trusty favorites like chips and salsa, pretzel dips or a cheese ball of some sort. Well maybe its time to get those creative juices flowing in the kitchen. Volpi Foods, one of Americas oldest and most prestigious manufacturer of hand-crafted Italian meat products, would like to help you in the kitchen so that your next get-together will be one your friends wont soon forget!

One of the most popular types of cuisine is Italian, wouldnt you say? When Italian dishes come to mind, you probably think of the favorites " lasagna, pasta or pizza. However, there are many wonderful Italian meat dishes and finger foods that are an exceptional addition to your menu. No longer do you have to serve only those heavy pastas and Italian dishes for your entre; you can get creative with various Italian meat selections for wonderful appetizers and finger foods.

Even if youre short on time, theres no reason to rely on pre-made store dips and fruit and veggie platters. How about serving an antipasto dish as a unique before the meal treat? Decadently arranged, these Italian meat dishes are one of a kind and pleasing to the eye. For this finger food delight, we recommend mozzarella and provolone cheese with Volpis Milano Salami, pre-sliced prosciutto and coppa. Simply roll up the meats and cut cheeses into small square bites, and arrange nicely on your serving platter. For an even quicker appetizer, try Volpis rotola, which is made of thinly sliced prosciutto rolled in mozzarella cheese. Just slice and serve!

How about we suggest another great finger food recipe? Volpis easy antipasticks! These skewers make for a delicious pairing your guests will want to taste as soon as they say hello. Use Volpini sliced salami, mozzarella cheese, green and black olives, grape tomatoes, olive oil and salt and pepper to taste. For preparation, place olives and tomatoes in a bowl and season with olive oil, salt and pepper to taste. Cut cheese in small cubes. In this order, place slice of salami, cheese, salami, tomato, salami and olive on toothpick. How about a savory wine pairing? Try a crisp Pinot Grigio or a robust Chianti Classico.

We invite you to take a more creative approach with finger food recipes for your next get-together. Sometimes, a really great and nicely presented appetizer is all that is needed! Not only are these suggested finger food ideas Italian meat delicacies, they are very easy to make. With appetizers like these, how about leaving the chip dips for the kids.

About the Author:

The next time you entertain, make your finger food recipes one of a kind by adding savory Italian meat. check out our website for other delicious Italian meat recipes that will make for great additions to your family's book of recipes.

10 secrets to a great outdoor turkey dinner

By Stephen Kember

Don't you just love a deep fried turkey that has been cooked outdoors; its simply wonderful; absolutely nothing compares.

So how do you go about deep frying turkey outdoors without problems?

In fact its really easy, just stick to some simple guidelines:

1. For starters do make sure that you're going to be using the right stockpot; I recommend the following sizes as being appropriate: use a 26-Qt stockpot for birds up to 16-lb.; use a 30-Qt stockpot for a bird up to 20-lb.; use a 34-Qt stockpot for a bird up to 24-lb. and use a 42-Qt stockpot for a bird up to 27lb.

2. Make sure that your stove or burner is situated on solid, flat land and that the area where you're going to be cooking is well away from where the family are playing. Keep a bucket of sand handy in case you have a spill as well as a heavy duty cloth for covering the oil should it catch fire. Never throw water onto hot oil if there is a fire, rather smoother it and leave it alone with the gas turned off.

3. Ensure that your burner is up to it's task! If you're planning to use too small a burner you'll not get the oil up to the right temperature. A minimum standard should be a burner with a rating of around 55,000 BTUs.

4. Make sure that you cook your turkey at the right temperature; this means you must have a thermometer. The optimum frying temperature for cooking turkeys is 350 F. Whole turkeys typically require 3 to 3 " minutes per pound cooking time; so even a 20 lb turkey only takes just over 1 hour; that's quick!. This said, remember that in cold, windy conditions it may require a few more minutes.

5. Take care to use the right amount of oil, no more, no less, when deep-frying turkey. The right amount of oil depends on the size of the bird and the size of the stockpot. To check the amount of oil needed, put the thawed turkey upside down on it's poultry rack in the stockpot then fill the pot with water until the poultry is just covered. Remove your bird and the rack form the pot. The amount of water in the pot corresponds to the amount of cooking oil you need.

6. Its recommended that you use peanut oil; it contains no cholesterol and can be re-used more frequently than other types of oil; its also safer as it has a higher flash point, which reduces the risk of fire. You can use blends of peanut & soybean oil but if there's someone who is allergic to peanuts then vegetable oil can be used.

7. Take care to prepare your turkey ahead of cooking. Typically, a generous portion of poultry seasoning should be rubbed under the skin and in the interior cavity. Salt & pepper or any dry rub can be used; this really does make a great difference; try different mixes till you get a family favorite.

8. With an injector an injection marinade may be used, but do make sure that you use a thin based liquid. The quantity of seasoning & marinade will be dependent on your taste, albeit it is typically recommended that you use a generous portion of about 1-2 oz. per pound.

9. When the bird is cooked switch off the gas then remove the bird from the stockpot and let it drain. Make sure that you have a tray handy to catch the dripping oil. Now the next point is critical. Leave the bird stand for a at least 15-20 minutes; the rest will enhance the birds flavor and it's juiciness; and tryto avoid sticking in forks or cutting up sections with a knife until the resting period has passed!

10. Finally, don't fret about cleaning the stockpot. All you need is warm soapy water and a rag but do make sure you clean out the salt, pepper and all the spices that have been added during cooking.

About the Author:

Stephen Kember is an outdoor cooking expert. He runs The outdoor cooking equipment Store, which you can visit by clicking here. If deep frying turkeys outdoors is your ambition then check out the extraordinary turkey fryers and turkey fryer kits, all of which have been drastically reduced in price for a very limited period.

Healthy Chocolate does it have to be Dark?

By Adaeze Zheng

Everyone loves chocolate show me someone who says thay don't and I will show you a liar. Dark Chocolate is so delicious and good for you. Particularly with the dark varieties of coco. All of this just sounds so scrumptious.

Chocolate originates from beans, yes just like coffee. These Coco beans come from coco trees. It is thought that the process of turning the beans into chocolate originated three thousand years ago in the Americas. There are so many types of flavours and textures that chocolate is the King of all sweets.

Although dark chocolate is an acquired taste it remains the most popular amongst true cocoa lovers. The production of chocolate is almost synonymous with that of wine. The cocoa is harvested from the cocoa trees and then beat into a pulp. The pulp is then put into containers where it is fermented, much like the grapes used in making wine. After they are fermented the beans are laid out in the sun to dry, usually for 5-7 days. Once dried they are then shipped to a processing plant where the beans are cleaned of impurities and blended with other ingredients depending on what kind of chocolate is to be made.

Different chocolate types go through slightly different processes. Milk chocolate goes through a different process than dark chocolate for instance. Then once the desired taste has been achieved, the chocolate is stored and shipped to its final destination.

Dark chocolate as mentioned before is not only a tasty treat it can be beneficial to different body systems. It has been suggested in medical studies that dark chocolate is particularly good for circulatory health. There have been modest reductions in blood pressure reported by people who regularly ingest dark chocolate products. It has also been shown to reduce bad cholesterol and prevent heart attacks.

One thing to keep in mind if you are interested in the health benefits of dark chocolate is to get the right kind of chocolate. You need to be sure that it is manufactured with no harmful additives that take away from the health benefits. But once you find the right chocolate you will be happy that there is also another great benefit to dark chocolate. It has been known to be an aphrodisiac! Desert that is healthy and sex!

About the Author:

Adaeze Zheng, Has been a nutritionist for many years in the England and has collected and created a number of useful articles and fun films about dark chocolate. You can view them by visiting her at dark chocolate fun factory.

Great ideas for great tailgating

By Stephen Kember

Here are some great tips that best ensure your tailgating is great fun and the food delicious.

1. Plan what you're going to need and what you're going to cook in advance; making sure that when you put things in the car you put those things you need last, in first, and those things you'll need first, in last.

* Don't leave things until the last minute because you'll forget things and find yourself stuck and embarrassed, with absolutely nowhere to go to remedy things;

* Don't forget crockery and cutlery, tables and chairs, condiments and sauces;

* If using gas make sure you have a spare bottle;

* Don't forget to put into the car those perishable items like your meat or fish which you're keeping in the fridge till to keep fresh;

* Don't forget your grill and your charcoals or your burner and your skillets or stockpots; and,

* Don't forget the trash bags for waste disposal.

2. Well before you're set to depart:

* The meal is going to be really important. Buy really good quality ingredients because whatever you do and however good is the recipe you'll be disappointed if the quality of the food you've started with is below par;

* If your going to use fish or prawns make sure you buy therm fresh; avoid frozen because you thinks its convenient;

* Use marinades to prepare any meats or fish; the more you can do before the better;

* Prepare sauces you'll be using before hand;

* Put the food you'll be taking in sealed containers ensuring that you keep raw foods for cooking completely separate from other food;

3. Ensure that where you're planning to visit and more specifically where you're planning to do your cooking that you are permitted to use a grill or gas stoves; more and more we're finding evermore restrictions on what you can and can't do;

4. When you arrive:

* don't rush, take time to prepare things before starting with the food preparation;

* Be careful to ensure that your grill or stove on a level sound base;

* Prepare a fresh food and your raw food area keeping utensils separate for each area;

5. Take great care of your food hygiene when tailgating:

* Aim to keep food chilled before cooking to avoid contamination;

* Keep apart uncooked raw foods from foods to be eaten raw;

* Wash before starting to handle foods and wash again when you move from preparing your raw meats to the food you'll be eating fresh;

* Being out in the real world often times things can slip or you can easily get distracted; keep focused on the job in hand;

* Take care to ensure that you cook your meats thoroughly; to help it is a good idea to have a meat thermometer to test the temperature inside the meat.

6. And then finally:

* make sure that you clean up well where ever you've stopped;

* extinguish the grill fire and take great care with the ashes immersing them in water before disposing of them; and,

* dispose of your rubbish properly or take it home with you.

About the Author:

Stephen Kember is mad about outdoor cooking and something of an authority. He operates The Outdoor Cooking Equipment Store, which you can visit by clicking here. Before buying your tailgating or outdoor cooking equipment do check out his store, where for a short period prices are considerably reduced.

How to Make Noodles

By Bengre Boys

Although noodles are very popular and are known to be an essential staple of European and Asian cuisines, very few people actually know how to make them. Noodles can be made easily by following a few steps. The first step of making noodles is to make pasta dough and apportion it. After it has been portioned and relaxed one should dust a flat, large surface using semolina or all purpose flour so that there is not too much sticking.

One should then flatten the dough slightly; more so the end to be fed into the machine. None of the doughs sides should be very thick as it will be hard to catch the end inside the pasta machine rollers. The next step is to dust the machine to be used for making pasta and only semolina or all purpose should be used to do it. During dusting the rollers should be rotated so that a cooking flour layer can coat them. Dusting helps to prevent the dough from stick when rolling.

The dough machine should then be set very high and the doughs thinner end placed in the middle of the two key rollers. One should then pass the prepared dough slowly through their rollers as they spin them. A number of pasta machines are equipped with automated rollers while others have cranks that are hand held. The pastas length will increase dramatically after it has gone through rollers success fully. At this time it can be hard to continue making the noodles as it will have become thinner and changed into a lengthy sheet. Dusting of the pan should be done and one should then fold it over itself to make the length more manageable.

The rollers should then be set together closely and the pasta run through them again. If the pasta is too lengthy it should be cut and the cook proceed with their hand held dough. The partially rolled dough should then be run completely through the rollers at this point. The dusting should be repeated and so should the folding and running through the machine until the desired thickness is obtained. One should then leave the dough to rest for a few minutes. The dough should be devoid of blemishes or cracks.

One should then choose the length they want their noodles to be, if they want fettuccine they should go for twelve inches , if they want the short ones they should go for one or two inches and so on. They should place the entire sheet in the cutters and then dust the noodles with coating, light flour and they will have completed the noodle making process.

About the Author:

Here is an additional recipe you can try on a Sunday Afternoon. Read How To Cook Salmon

Getting the Basics of Wedding Cake Decoration

By Mae Summerville

Every little creation starts with the foundation, so you need to begin with a real nice coating of smooth icing, enough to cover the surface of this cake. Start with a thin layer of frost to cover all crumbs and prevent them from ending up in the icing layer and running your cake decorating attempt. When you are done with this layer, leave them in the refrigerator for 20 minutes to cool down. This will set the first layer and lock in all crumbs from rising to the external layer of your icing. Now it is possible to start decorating your cake without having to worry about crumbs spoiling the decoration.

Now get those icing spatula and apply a nice coat of icing layer. Once you have enough icing on the cake, start smoothing the sides with the spatula all around the perimeter of the cake. Try dipping the spatula in cold water and see the difference; it makes the smoothing join so much easier! Then dip it again in cold water and start smoothing the surface of the cake. Hold the spatula firmly using both hands and begin skimming the top of the icing; drag it towards you starting from the furthest point.

Simple Creations

Learning to smooth the icing is the hardest part in cake decorating. Practice will make you a professional in no time all. If you can do it right then let your friends know; even though it is the hardest part.

You can use sugar coated powder to dust the top of the cake instead of icing. You can use sugar powder to rate a classic look, or opt to use stencil for a modern 'retro' feel. One good addition is to see edible cake decorations. The use of colorful candies, nuts and coconut slices can make your cake stand out from the crowds.

Sometimes it is cool to use cardboard combs to create the textured look people love. Piping is achieved by using a pastry bag fitted with a metal tip. This is where the real cake decorating fun comes in - you can explore a thousand possibilities by using the piping bag-flowers, shells can now be created to fill the tops and bottoms of your cake, wherever you would like them to be. Fill your bag with one cup of icing and start decorating your cake. Your other hand can be used to guide the tip; this will also ensure it does not smudge. Learn about piping techniques before you start.

One may use fondant in complicated cake decorating endeavors. Fondants are used to cover cakes, kneaded and rolled to create a beautiful classic look. They are often used to create elegant 3-D designs.

About the Author:

Kelly Williams is a noted author and wedding planner. She also has a website that specialize in chair sashes and cheap wedding favors.

Who Else Wants Diets Delivered To Your Door?

By Sarah Hanson

Delicious, freshly prepared diets delivered right to your door, sounds like a dream doesn't it? However, The Pure Package may have something that might surprise you.

The Pure Package have inspired the whole dieting industry by providing delicious meals and snacks on a daily basis, that are designed to meet your individual dietary needs and health goals.

Jennifer Irvine, the founder of The Pure Package, started the business in her own kitchen in 2003. From these simple beginnings, the company has grown into an award winning business. The Pure Package hasnt lost its personal touch, though, and continues to help thousands of people eat healthy, balanced diets delivered to them by 6am each and every day.

No Fad Diets It doesn't matter what your diet goals may be, you can achieve your desired outcome with The Pure Package, without giving up taste or quality.

The award winning experienced chefs, nutritionists and dietary workers can be trusted to provide you with meals and snacks that are healthy as well as nutritious.

All of The Pure Package programs are based on principles of the Perfectly Balanced Diet so that you are sure to get just the right balance of carbohydrates, proteins and essential fats.

Getting Started After you have contacted The Pure Package, either through the Internet or by telephone, you then choose which program is best suited for your needs, based on the help and advice from the experts at the Pure Package.

Every morning by 6am, your meals and snacks for the whole day will be delivered to your door in a recyclable temperature controlled bag. Breakfast, lunch and snacks have been specifically planned for you to eat cold, dinners should be slightly heated.

At the end of each day, all you then have to do is leave the bag on your doorstep and it will be exchanged for another days diet before you awake in the morning.

The Pure Package literally takes all the work out of maintaining a healthy diet! No shopping for food, no counting calories or weighing portions, no cooking.

This new programme has taken convenience and healthy eating to a whole new level!

Earth Friendly and Ethical The Pure Package company is earth friendly and believes in: Ethical, humane treatment of animals... No artificial preservatives, colorings or additives... Carbon neutral delivery... 100% free-range chicken & eggs... Ethically sourced sustainable fish... No genetically modified foods... Perfectly balanced not based on a fad diet... Convenience with a conscience... 100% recyclable packaging... Balanced diet based on government recommendations

Something for Everyone The Pure Package offers seven different programmes of diet delivery:

Weight Loss... Healthy Eating... Training Support... Pre and Post Baby... Skin and Ageing... Energy... Detox and Cleanse

Each dietary programme is designed to fit your special needs or health goals. If you have special nutritional needs or food allergies, just let them know and your food will be adjusted accordingly. The Pure Package is a unique, innovative concept with delicious, healthy diets delivered right to your door daily! Give it a try, you may never shop for food or cook again!

About the Author:

Who Else Wants Their Diets Delivered To Their Door?

Wheat flour: soft or strong?

By Maria

Over the last years baking bread at home has become more and more popular. Not only because baking is "cool", but also because baking bread at home can give you great results at a much cheaper price, which is something very valuable these days. As a consequence of a higher demand, the offer of flours in the supermarkets has remarkably increased, to the point that it is sometimes confusing to understand what they are made of and what they are for.

In this article I will give en overview of wheat flour, by far the most common in bread baking. Wheat was one of the first plants to be grown by humanity, its first appearance dating back to thousands of years BC in the Fertile crescent in Southwest Asia. Later it spread to other areas, like Europe, Ethiopia and China. Nowadays the European Union is the world first producer of wheat (with France and Italy the main producers within the EU), followed by China.

There are different wheat flours that can be obtained, depending on which part of the kernel is used. The wheat kernel is composed of three parts. The bran: it is the outer protecting skin of the seed and is a good source of fiber and vitamin B. The endosperm: it contains carbohydrates (starch) and proteins. The germ: much smaller than the endosperm, it is where the nourishment for the seed is stocked. It's also a source of carbohydrates, along with antioxidants, vitamin E and B.

White flour as we know it, comes from the endosperm. When the germ is added to the endosperm, we have germ flour. When all three pats are grounded together, the result is Wholemeal (also called whole grain) flour. A particular kind of wholemeal flour is the so called "Graham" flour, where the three parts are treated separately and then out back together in the same proportions.

The right flour for bread baking is "strong." The strength of a flour depends on the content of gluten, a proteic complex composed of glutenin and gliadin. Gluten absorbs water up to 150% of its weight, and when the dough is left to rise, it withholds the CO2 produced by the yeast, giving bread its typical bubbly and spongy texture. If you have ever kneaded strong flour you will have noticed that the more you work it, the harder the dough gets. This is the flour's strength. Gluten forms a kind of elastic coat, that can be stretched while kneading and holds its shape when baked.

To know if a flour is strong enough to be used in bread making, we should look at the content of proteins: if it is below 10% then the flour is soft, over 10% (11-12%) then it suitable for bread. Other uses of strong flour are pizza, Italian focaccia or fresh Italian pasta. Soft flour is used for pastries and cakes. One exception is Irish soda bread, made with soft flour.

About the Author:

Maria is a mother of three from Spain, and a "bread machine." She shares her love for bread baking in a blog, where all bread recipes are tested and approved bya very severe committee composed of three hungry kids and a hungry husband. Try her Focaccia or the Traditional Irish Soda Bread

Five Tips to Assure a Long Life for Your Cast Iron Cookware.

By Bob Moore

I'm not exactly sure why anyone wouldn't have cast iron in his or her cooking arsenal. Yes, it is quite heavy compared to stainless steel and copper-clad cookware. But, if you care for it the correct way, it can far outlast its higher-priced counterparts. Below are some tips to help you get the most out of your cast iron and keep it around for a long time.

If you currently are without cast iron, you seriously should consider making a purchase, as it has a number of advantages over other cookware. For example, if you season it correctly, your cast iron cookware can be every bit as nonstick as stainless steel and copper pans. Also, it's incredibly versatile and durable. Assuming there are no wooden handles on the pans, you can use them in the oven, on the stove, and even on the grill. Cast iron will outlast any other cookware you have, as long as you care for it properly.

The first thing to be aware of when caring for your cast iron is to never wash the cookware in the dishwasher. Cast iron is prone to rusting, and this obviously will have a negative effect on a well-seasoned pan. Your cookware should always be hand-washed.

When washing, be sure not to use soap. If the cookware is properly seasoned, warm water and steel wool will do the trick. Dry with paper towels and store with the lid off. Excess moisture will encourage the cookware to rust.

Proper seasoning fills in the tiny pores and provides a protective coating, helping to prevent food from sticking. To season your cookware, simply rub it lightly with vegetable oil, lard, or shortening and place it in a 300-degree oven for about an hour. The more you do this, the more you will build up the protective coating.

Since cast iron is a reactive metal, don't cook anything in it that is acidic, such as citrus or tomatoes. You don't want the metal reacting with the acids, as this will ruin your seasoning.

Finally, never store foods in cast iron cookware. It's okay to keep food in it while you're eating, but when you're done, move the food to another container and clean the pans thoroughly.

Depending upon the type of cooking you do most often, whether it's deep frying, pan frying, roasting, stewing, or a combination of all four, a Dutch oven and a heavy skillet will serve you well. All you have to do is make sure you stick to the proper care and cleaning techniques. If you do, you can rest assured you will have high-quality cookware that will outlast even the most expensive pots and pans.

About the Author:

Bob Moore has been using and testing all types of cooking accessories for more than 2 decades. He currently manages websites dedicated to cookware and low fat and fat-free recipes. Get more information on several kinds of kitchenware and/or pick up numerous free low fat recipes now.

The Perfect BBQ in Three Simple Steps

By Ashley King

To a purist, BBQ is all about slow cooking. This generally means using either a smoker or a grill with a large surface and a snug lid. The idea is to keep the food at some distance away from the direct heat. You can do this by rearranging the briquettes, or by having a flame on only one side of the grill. This will give you an area of lower heat that will allow you to get started on infusing, the first of three steps to the perfect BBQ.

With infusing, your objective is to get all of the flavorful ingredients into the meat before the surface layer is cooked sufficiently to seal the inside. Sauces, rubs, fat and the meat's juices intermingle with the heat and smoke to create a symphony of effects within the meat. The exterior and interior fats melt down and mingle on the surface layer. The conditions are now perfect for the flavor compounds to spread. Some killer BBQ is right around the corner.

During the second step, the actuall cooking happens, and this usually takes a while. While the inside temperature of the meat increases, the proteins break down and convert to amino acids. Sugars convert into particles that add a sweet taste. Salt is ionized and enzymes increase their activity. The end result of all these processes is a piece of meat that has been transformed into a mouthwatering delicacy.

If you've added any wood to the fire, it will impart a smokey flavor to the meat during this stage. The meat seals itself and internal juices are preserved, heated up and altered. This is the phase where the meat needs to pass most of its cooking time. You need to keep the temperature lower than what you'd cook with indoors.

Once the meat's inside temperature reaches 200F, it's time to take it off theBBQ grill or smoker.

In the third step, the meat continues cooking. While it cools down, there is still sufficient internal heat to keep altering the structure of the meat slightly. During this step, the tenderness of the meat will peak, creating a superb texture.

Once the temperature has decreased to less than 165F, it's time to dish it up. Slice off a bit and notice the color. If you're cooking beef, it should be dark red; chicken needs to be white, and its juices should be clear. Pork needs to be gray-tinged white. The flavor should be delicate and the texture easy to chew.

And voila, the perfect BBQ.

About the Author:

Grilling your favorite meats on a BBQ on a hot summer day just can't be beat. But if you're just getting started, it can be hard to know what kind of grill to get, the accessories you need, and how to cook the food. You need to learn how to make the Best BBQ.

Here are 10 top tips for buying a great stockpot?

By Stephen Kember

One of the most important and most frequently used items of all your outdoor cooking equipment is your stockpot. It therefore really makes good sense to buy a good one and to see it as an important investment in your outdoor kitchen.

The size and quality of both stainless steel and aluminum stockpots vary enormously . Deciding which to go for and what sizes you want to buy are the 2 key questions needing answering first off.

You are going to need a few stockpots so buy with that in mind. Don't go with the idea that one size fits all. If a set of 2 or 3 stockpots is going to be too expensive today buy the size that you think that you are going to use the most and then buy more when funds permit.

Stockpots come in an extensive range of sizes starting at 8 quarts, okay for small scale cooking going up to 162 quarts! If youre looking to do some serious outdoor cooking for friends and family then youre going to need larger pots.

If its a larger stockpot you want then you have plenty to chose from. For example in the Bayou Classic range pots range from: 24 to 36 to 44 to 62 to 82, 102, to 122, to 142 quarts going right up to a 162 quart stainless steel stock pot. Do remember when cooking outdoors that the larger your stockpot the more powerful the burner you'll need.

So you want to buy a stockpot? Here are ten essential tips:

1. Aluminum is lighter in weight; it heats evenly & quickly without heat spots; it will cost less size for size than stainless steel;but on the down side it easily dents, is harder to clean and doesn't look quite as good as stainless steel;

2. By contrast stainless steel is easy to clean; lasts longer; doesn't dent easily, and it looks nice as a piece of cookware. However it does suffer from heat spots, it is heavier and it is more its more expensive;

3. Go for 'quality' whether buying aluminum or stainless steel. Do take seriously the fact that there is a lot of 'rubbish' in the marketplace at the present. I warn you, if you buy cheap then you'll soon come to regret it!

4. When selecting a stockpot, particularly if buying a large one, ensure that its made from the highest standard of commercial grade stainless steel or aluminum appropriate for that size of pot; also make sure the same applies to the basket you buy to go with it;

5. Your stock pot should have an indention just below the top of the pot to hold the basket off the bottom of the pot when steaming;

6. Make sure you select a pot with a thick base; this is where you'll get wear, especially with poorer grade aluminum pots;

7. Make sure the lid fits well, which means snugly and tightly; and make sure the pot has a tidy rim that makes pouring easy;

8. Chose a stockpot with well designed, secure, good quality, spacious handles. Poor quality rivets & small handles are no good as you'll be lifting some very hot liquids bearing considerable weight!

9. Worry not about the width versus height argument. Some say the height has to be greater than the width but, in all my outdoor cooking, with every conceivable size of stockpot, including the very largest of pots, which typically have a wider base than depth, I don't find any difference whatsoever in respect of the taste of the food that is served up. Indeed I would go for the counter argument for practical reasons. If you have a wider base, especially when you're cooking over a big flame outdoors you'll find it far easier to brown and to stir in a wider pot rather than in an overly tall stockpot;

10. Finally you won't find a good quality range of stockpots in the local hardware store. You might find one or two pots from one or two good brands but you're much better off going online and investigating the many great offers across the whole range of sizes that you'll find there. And whilst you might find some great brands and a good selection from each at a cookware specialty store you're likely to be paying far more than if you buy online.

About the Author:

Stephen Kember is an expert on outdoor cooking . He operates The outdoor cooking equipment Store. Before purchasing any stockpots take a look at the Bayou Classic range of Aluminum stockpots, lids & Baskets and stainless steel stockpots, baskets & lids stockpots, where at the moment, for a limited period prices across the range are hugely reduced.

Belgian Chocolate - Ne Plus Ultra

By Red Reed

When you enter a candy store, you will notice that the most popular products being sold are chocolates. Since the discovery of chocolate and the introduction of it in society, people have loved this one-of-a-kind treat. There is nothing like it and nothing will ever be like it.

When you are stuck for a present for your significant other, there are few gifts better than a box of quality chocolates. It's always gratefully accepted. Whether its royalty, high ranking politicians or just normal people, no one says no to a box of fine chocolates.

Tasting every possible kind of chocolate to find the world's best requires that your first know what makes a good chocolate.

As in most things, everyone has their favorite chocolate based on their individual tastes. The concensus however is that the best chocolate is one that mixes both the bitter taste and the sweet taste in a pleasing ratio. The texture of the chocolate is also very important, generally the smoother and the creamier the texture, the better.

You have decided that the best chocolate is the one that best meets your personal standard regarding creaminess, smoothness, texture and a taste that you will never grow tired of. Where will you find it? To begin with you must realize that generally speaking, each of the major chocolate producing countries make a product that is different from the others. An example would be the difference between Swiss and Dutch chocolate. While there are many chocolate producing countries, only a few produce what could be considered as the word's finest.

Belgium is one of those few, generally accepted world wide as a producer of the world's finest chocolate. Belgium maintains its reputation for its fine chocolate by continuing to use the original secret recipes that first established their reputation.

Anyone in Belgium can manufacture chocolate and call it Belgian, which unfortunately means that not all Belgian chocolate is by any means the world's best. When making your personal purchase of Belgian chocolate, deal with reputable retailers only and above all become informed of the quality brands.

One kind of Belgian chocolate is branded Godiva. Godiva is considered to be the world's finest chocolate because it offers high quality chocolate with a taste that you will never grow tired of. Godiva chocolate offers a one-of-a-kind taste that will make you crave for more. It is also one of the most expensive.

Devotees of Belgium's finest chocolates, often remark that they feel as though their feet were being lifted off the ground. It may sound like hyperbole, but research has confirmed that chocolate contains a natural anti-depressant with a resultant sense of euphoria among consumers of chocolate.

With its natural production of euphoria, chocolate has been named by some as the Happy Candy. True or not, it has been claimed that people suffering from mild depression can be cured by simply eating chocolates.

A final note on the benefits of consuming fine Belgian chocolate. Some attest to its aphrodisiacal qualities.

About the Author:

Having tasted and compared Belgian chocolate from numerous chocolatierswhile living in Belgium the author can readily attest to itsbeing the world's finest chocolate. Belgian Chocolate This and other unique content '' articles are available with free reprint rights.

Cook Fresh, Raw Food and escape from corporate managed food aimed at making you fat. Lose weight, Become healthier

By Conrad Blomberg

We are hearing more and more, today, about foods which are deliberately built to make us fat. They are said to be created by corporations who have a basic aim at only one thing " Making Money. And, Lots Of It! They care not that they are making a direct assault on our health.

As we learn more about the widening obesity epidemic we are seeing much more interest on the part of many parts of the population on returning to a past where home cooking was the norm. Before managed or packaged meals arrived on the scene.

Big Corporate foods must be managed, packaged and widely advertised because big national corporations cannot not make money if you buy farmers products and cook them yourself. Farmers products are found in the produce section of the super market. Or, can even bought in a farmers market if you are lucky enough to be near one. A good farmer's market should have raw food which is just hours from the picking in the field.

Lots of folks own cookbooks (which they dont often look at). Most cookbooks do NOT tell you exactly what to look for when you buy raw food. In days past, ladies and gentlemen who were cooks knew exactly how to pick a ripe squash from the bin. (Look at the stem. If is cut do not buy that one --- it is green and you will have to wait for it to ripen which could take many days. If the stem has fallen off naturally, then buy it. Its going to be ripe.<---- Free tip from your author, Conrad Blomberg.

In years past, every Mom (or, even Dad) knew which asparagus were good, when an apple was really ripe, and why you should smell certain raw foods before you buy. (Cantaloupe should smell like a cantaloupe when you purchase it. Smell the stem end. If this cantaloupe has no smell or smells like olive oil or car tires or anything else do NOT buy it unless you want to hang onto it until does smell like cantaloupe. It will then be ripe.) <--- Tip 2 from Mr B.

What could happen if you decide to do some "scratch" cooking? "Scratch" means that you started with the "raw" ingredients and combined them using a recipe to make a home cooked delight.

You could Discover Delicious Recipes and Healthy Fats & Oils that...

* Promote a healthy heart

* Have a healthy metabolism & have weight loss

* Support the health of your immune system

* Provide you with a fast energy source

* Keep your skin healthy, radiant and youthful looking

* Support Healthy Thyroid Function

A cookbook author who believes in "scratch" or raw cooking says:

"If you are looking for a diet from me you will be disappointed ... I have been getting incredible results for 15 years and have not once recommended dieting, counting calories or restricting calories! In fact, I have had many clients EAT MORE FOOD and LOSE MORE WEIGHT than all their years of dieting combined!

Hmm, cooking raw food? Tnen, being healthier? Losing weight? Maybe this chef has something, huh?

About the Author:

To obtain a copy of this renown NYC cookbook, just click on Scratch Cooking. This cookbooks author claims it is an "Urban" cookbook, but we believe it is just as useful outside of a mega city. Or, even on a farm or ranch. This chef explains how to select good raw food and then how to prepare, cook and serve it. He says you could eat more and still lose weight. Cook at Home and Thrive.

How to find the best wedding caterers essex

By David Smith

It's key to choose exactly the right caterer for your wedding, because this is the biggest day in most people's lives and the food must be be better than excellent. If you don't plan well enough to give your guests great food, when your wedding rolls around it will be even more stressful than your first imagined.That's why you must do your homework and select a high quality wedding catering service well before time, so they can organize all the food and take that extra hassle off your shoulders.I certainly did my homework when searching for wedding caterers essex in my local area some three months before our wedding day.

Naturally, wedding caterers come in all shapes and sizes, and provide food and services of varying quality. So how do you pick the best one? A great idea is to use the Internet to do your homework on a broad range of potential caterers in your district. For instance, an online search for wedding caterers essex in my locality helped me find loads of promising firms. I then visited the website of each caterer to assess the quality of their presentation, what they had to offer and to see how approachable they appeared to be.

From this wide list of maybe 20 catering companies, I then phoned around to check up on how efficient they sounded and how quickly they answered the phone. After all, if they can't present themselves in an efficient manner at the first point of contact, then how good are they really going to be when the pressure is on to do your wedding catering?

From this exercise to find wedding caterers essex in my case, I then chose the top three firms and performed some further research into their prices, service levels and quality of food. Request from your best 3 if you can have a quick chat with some of their existing customers to see what other people thought of their service, then select your winning caterer for their ability to do the best job and easiness to work with, having thoroughly done your research.

At the final analysis, if you make sure you get your wedding catering just right, you can ensure that your big day is a real success.

About the Author:

If you are getting married or planning your wedding, click here to get your wedding catering perfect with the best wedding caterers essex.

The Juicing Way to Better Health

By Aaron Benjamin

Breville has produced one of the best types of juice extractors for sale. This type is one that offers a unique juicing cone and gives you helpful safety options for all the people in your home. This is the Breville Die-Cast Citrus Press and it is one of the premier juice extractors to use on the market. Another great product to consider is the Breville JE900 Juice Fountain Professional Juice Extractor.

The Breville Die-Cast Citrus Press is a juicer that is special its unique juicing cone. This is the Quadra-Fin juicing cone. This cone is easy to tweak and can be sized to be compatible with a number of different foods for juicing, covering most things from apples to grapefruits. It is also easy for the cone to go along with the food so that it will get every bit of juice. The best part about this is that you won't have to change cones for different sorts of ingredients.

The Active-Arm press on the top of the juicer is another of the loved features here. This works to help sense the arm's position on the handle so that it will be less trouble to tell when to start up the juicer. It can eject with ease thanks to one touch of a button. What's even more impressive about this function is that it will only run when there is no foreign matter except the fruit, making it a safer juice extractor to run. The Breville JE900 is another product to look into.

The spout utilized is another neat feature of this extractor. The spout could be pushed upward once the juicing process is finished; as a result, it will be easier to cut back on dripping and will let you make juice with less of a mess.

Another bonus feature is that the entire assembly is made of quality stainless steel. This material is considered durable and will remain in good condition for lengthy stretches of time without becoming weakened by corrosion.

A dual switch is also included to protect users. This switch works by ensuring that the cone will not spin until the arm on the top is fully lowered and adequate pressure is being exerted on it. This prevents the juicer from starting at the wrong times.

Another great safety feature is the Assist Plug. This uses a small finger hole to work with, allowing for the electrical outlet to be unplugged with ease.

The Breville Die-Cast Citrus Press is considered one of the best juice extractors to use in the home. This extractor works well because it can manage any type of food for juicing without making you switch cones for varied types of foods. It is also appreciated for its safety, since it does not operate until enough force is used. Due to these special functions, it can be considered one of the most notable juice extractors that can be found today, along with the Breville JE900 Juice Fountain Professional Juice Extractor.

About the Author:

Browse Aaron Benjamin's site to check out reviews and see good deals on the Breville JE900, and enjoy a healthy lifestyle for yourself and your loved ones.

Gas Barbecue Versus Traditional - Let Your Taste Tell You

By Frank Froggatt

Everybody loves a good barbecue because there's just something about it that gets your blood pumping and your taste buds watering. Unless you have the capabilities of cooking over a campfire, there's a multitude of different types of barbecue grills available for you and your preferences as to what barbecue you like will dictate which barbecue you buy. Lots of people like the taste that comes from a charcoal grill while other people enjoy the ease of use that gas grill can provide.

Options for Your Gas Grill

Gas barbecue grills primarily use propane is fuel and are very simple to operate with just the touch of a button and a few temperature controls. Another great thing about using gas is that your hands don't get dirty and it doesn't take long to get a really tasty barbecue going, during a busy week that is a real bonus.Gas grills give you such good control the temperature that you don't have to worry about your food cooking unevenly as you often do on charcoal fires.

Built-in bbq grill options sometimes use natural gas for its cooking source but this is only an option when your home is heated using natural gas. A really great thing about the natural gas option if it is available to you, is the fact that you don't have to go and fill your propane tanks that you do with a regular gas grill. There is a small drawback to using gas grills, as some of the heating parts have a tendency to break down after a while and need replaced. You can pretty much count on the fact that your valves, temperature controls, and even igniters will eventually need to be replaced at some point in time.

Options for Your Charcoal Grill

In my own opinion, as a barbecue expert, I truly enjoyed the distinct flavor that charcoal adds to my meats and other foods that I throw on the grill, and I truly feel it is worth the extra effort in cleaning up the ashes and getting the fire lighted.Another added benefit is that most of your charcoal barbecue grills don't have extra parts that are going to have to be replaced.Charcoal is for the most part pretty cheap, it is pretty dirty though but you never have to worry about leaking gas or filling up your propane tanks.

Portability

If you like the barbecue when you're camping or tailgating or just going on picnics, you really want to act about buying a barbecue grill that is transportable. They make some pretty nice charcoal grills and gas grill options that are very portable and which you can take virtually anywhere. When you're in the market for a barbecue grill you're just going to have to let your budget and your taste buds guide you.

About the Author:

I personally enjoy the taste of a charcoal barbecue but everybody taste buds are different. If you want to learn more about barbecues in general or would like some barbecue recipes, then visit http://www.freebarbecuetips.com

Three Recipes for Your Next Camping Outing

By CJ Lomez

The one thing I like more than anything about camping is cooking over an open flame. So do most campers. I love my Dutch oven, and so should you. If you don't have one, you need to get one, especially if you're an avid camper.

Buy a 12-inch oven that's already seasoned, and refer to the directions as to how to use one on a charcoal fire. I'm offering up 3 tasty recipes for your next outing. Here goes:

BAKED BEANS 1 pound sliced bacon 3/4 cup ketchup 1 cup diced onion 2 tablespoons Worcestershire sauce 2 cloves crushed garlic 1 1/2 cups brown sugar 1/4 cup diced green pepper 2 20-ounce cans pork and beans With 12 coals on top and 12 on bottom, cook bacon. Drain grease. Add onion, garlic, and pepper. Saute 5 minutes. Combine ketchup, Worcestershire, and brown sugar. Mix together and add beans. Cook 1 1/2 hours, stirring occasionally.

CHICKEN AND RICE 1 pound bacon 4-5 skinless, boneless chicken breasts 2 cups water 1 10-ounce can chicken broth 1/4 cup diced onion 1 10-ounce can creamy mushroom soup 1 diced garlic clove 1 envelope dry onion soup mix 1 1/2 cups brown rice seasonings to taste With 12 coals on top and 10 coals on bottom, cook bacon until done. Drain grease. Add chicken, onion, and garlic. Lightly brown chicken. Add all other ingredients, blend together, cover, and allow to cook for 30 minutes. Remove lid, stir, cover, and cook for approximately 15 more minutes until rice and chicken are done.

CHICKEN AND RICE 1 pound bacon 4-5 skinless, boneless chicken breasts 2 cups water 1 10-ounce can chicken broth 1/4 cup diced onion 1 10-ounce can creamy mushroom soup 1 diced garlic clove 1 envelope dry onion soup mix 1 1/2 cups brown rice seasonings to taste With 12 coals on top and 10 coals on bottom, cook bacon until done. Drain grease. Add chicken, onion, and garlic. Lightly brown chicken. Add all other ingredients, blend together, cover, and allow to cook for 30 minutes. Remove lid, stir, cover, and cook for approximately 15 more minutes until rice and chicken are done.

CHICKEN AND RICE 1 pound bacon 4-5 skinless, boneless chicken breasts 2 cups water 1 10-ounce can chicken broth 1/4 cup diced onion 1 10-ounce can creamy mushroom soup 1 diced garlic clove 1 envelope dry onion soup mix 1 1/2 cups brown rice seasonings to taste With 12 coals on top and 10 coals on bottom, cook bacon until done. Drain grease. Add chicken, onion, and garlic. Lightly brown chicken. Add all other ingredients, blend together, cover, and allow to cook for 30 minutes. Remove lid, stir, cover, and cook for approximately 15 more minutes until rice and chicken are done.

There you go. Pick one or all, and your next camping trip will be a huge hit. I hope you enjoy them.

About the Author:

CJ Lomez has been a camping enthusiast for over 20 years. He currently operates a site with numerous articles dedicated to camping tips and advice. Leave your e-mail address right now and get a multitude of absolutely free camping recipes for your next camping outing.

Three Recipes for Your Next Camping Outing

By CJ Lomez

The one thing I like more than anything about camping is cooking over an open flame. So do most campers. I love my Dutch oven, and so should you. If you don't have one, you need to get one, especially if you're an avid camper.

Buy a 12-inch oven that's already seasoned, and refer to the directions as to how to use one on a charcoal fire. I'm offering up 3 tasty recipes for your next outing. Here goes:

CHUCK WAGON BREAKFAST 2 pounds ground seasoned sausage or bacon 1 2-pound package cubed hash browns 1/4 medium onion, diced 18 eggs 1 garlic clove, chopped 1/2 cup milk 1 pound pre-cubed cooked ham seasonings to taste With 12 coals on top and 12 on bottom, add sausage or sliced bacon. When meat is cooked, drain all grease. Add onion and garlic and saute for 4 minutes. Add ham and hash browns, cover, and cook until hash browns are done, stirring occasionally. In a separate bowl, whip eggs and milk. Add egg mixture to oven, stirring into meat, add seasonings, cover, and cook until eggs are done, stirring occasionally.

CAMPER'S CLAM CHOWDER 2 potatoes, diced 2 6-ounce cans minced clams 4 slices bacon 3/4 cup flour 6 tablespoons butter 3 cups light cream 1/2 cup celery 1/8 teaspoon thyme 1/2 onion, chopped salt and pepper to taste 1 clove garlic, crushed With 12 coals on the bottom and 12 coals on the top, boil potatoes for about 10 minutes. Drain water and set aside potatoes. Cook bacon. When done, crumble and drain grease. Heat 2 tablespoons of butter in the Dutch oven. Add the celery, onion, and garlic. Saute slowly for 3-4 minutes. Add the clams and potatoes. Mix the flour in with the cream and butter and whip until lumps are gone. Pour in the cream/flour mixture and add salt and pepper to taste. Cook at a low boil for 10 minutes then reduce coals for a 20 minute simmer until soup thickens to your liking.

CHICKEN AND RICE 1 pound bacon 4-5 skinless, boneless chicken breasts 2 cups water 1 10-ounce can chicken broth 1/4 cup diced onion 1 10-ounce can creamy mushroom soup 1 diced garlic clove 1 envelope dry onion soup mix 1 1/2 cups brown rice seasonings to taste With 12 coals on top and 10 coals on bottom, cook bacon until done. Drain grease. Add chicken, onion, and garlic. Lightly brown chicken. Add all other ingredients, blend together, cover, and allow to cook for 30 minutes. Remove lid, stir, cover, and cook for approximately 15 more minutes until rice and chicken are done.

CHUCK WAGON BREAKFAST 2 pounds ground seasoned sausage or bacon 1/4 medium onion, diced 1 garlic clove, chopped 1 pound pre-cubed cooked ham 1 2-pound package cubed has browns 18 eggs 1/2 cup milk seasonings to taste With 12 coals on top and 12 on bottom, add sausage or sliced bacon. When meat is cooked, drain all grease. Add onion and garlic and saute for 4 minutes. Add ham and hash browns, cover, and cook until hash browns are done, stirring occasionally. In a separate bowl, whip eggs and milk. Add egg mixture to oven, stirring into meat, add seasonings, cover, and cook until eggs are done, stirring occasionally.

There you have it. Three recipes that will have you and your family craving more. And since you're so good, maybe I'll publish a few more for your next trip. Enjoy them!

About the Author:

The author has been a camping enthusiast for over 20 years. He currently operates a site with numerous articles dedicated to camping tips and advice. Leave your e-mail address today and get more absolutely free camping recipes for your next trip.

Authentic Mexican Meals

By KC Kudra

Mexico offers a unique cuisine that is delicious and healthy. Ancestral home to the Mayan, Aztec and Zapotec civilizations, Mexico has a long history in cultivating food. Native staples included avocados, sweet potatoes, corn, beans, tomatoes, peppers, and a variety of squash. For meat, they hunted deer, turkey, quail, and rabbit. Chocolate is a native plant in this area, and was prepared as a beverage for the Aztec royalty.

When the Spanish discovered Mexico, they brought their own favorite foods. Cream, beef, bread, and cheese were combined with the foods growing in Mexico. They brought over livestock like sheep, pigs, and chickens, as well as crops like wheat and sugarcane. When Spain stopped ruling Mexico three hundred years later, they had made quite an impact on traditional Mexican cuisine.

The most important ingredient in Mexican cuisine is corn. Cornmeal, also known as masa, is made into dough that forms the base for tamales, empanadas, and tortillas. Corn is also added as an ingredient to stews, soups and more. Flour tortillas are more popular in northern Mexico. Chili peppers are frequently used in Mexican dishes. Jalapenos, Serrano and poblano chilies are some of the more popular choices.

Beans are an important part of Mexican cuisine and it provides a lot of protein. Each region has their own favorite bean. For instance, pinto beans are favored in the north, while black beans are the bean of choice on the Yucatan. Beans are used in soups, as side dishes like frijoles, and as filling.

Other regional favorites in Mexico include beef in the north, due to the vast grazing lands; coffee and corn stew on the Pacific Coast; and seafood, fish and tropical fruits on the Gulf Coast. Central Mexico has the most Spanish influence due to the fact that this is where most of the Spanish settled. The Yucatan Peninsula is known for its shellfish, seafood, and black beans. Herbs are used all over Mexico.

If you want to try making an authentic Mexican meal at home, there are many recipes online to try. Mexican rice recipe are easy and delicious. They are a good dish to start out with. Once you have tried making rice (arroz in Mexico), you will find yourself adding it to your menu frequently.

Try something new and experiment. Adding a different bean can change the texture or flavor to a dish. Add tortillas or refried beans as a side dish, or throw together some fresh seafood and citrus juice to make a cooling ceviche on a hot day. Mexican food is great for kids to make, too. Let them make their own quesadillas or tacos.

For something new, try a Mexican breakfast. In the summer, a simple bowl of mixed tropical fruit is an authentic choice. On a colder day, try some scrambled eggs mixed with salsa. Fill a tortilla with a fried egg, tomatoes, ham, chilies, and cheese and serve it up with some refried beans for a taste you will find exciting.

About the Author:

Although fajitas are technically a Tex Mex creation rather than traditional Mexican, they are delicious nonetheless and they are typically great, like many other Mexican recipes. If you fancy fajitas tonight, you can make them easily at home for the family and there are lots of kinds of fajitas to choose from.

Great Vegetarian Dishes

By Kristen Thorpe

I often think about how much I enjoy meat anymore. I don't know whether it's the taste I'm growing less fond of or if it's the whole thought that it's an animal I'm eating. Would I still eat like that if I had to go out and hunt for my food? I wonder about that sometimes. But will I ever be able to forego meat all together, never eat another sirloin or chicken cutlet. I'm not certain, but in the meanwhile I think about eating a more vegetarian diet.

There are many wonderful vegetarian recipes available in cookbooks and online as well. Perhaps the hardest adjustment is the mental one of moving away from making meals meat-centered, especially dinners. For most of us that is the way we were fed growing up, a meal based on meat, potatoes, and vegetables.

One of the easiest substitutes to start with is tofu. Unless you can't have soy, tofu is an excellent and flexible alternative to meat. You'll find lots of great ways to prepare tofu from stuffed ravioli to baked tofu for a sandwich. You can use it for desserts such as creamy cannoli as well.

Another favorite is eggplant. This natural food is delicious, especially when served as a baked casserole. It's a simple dish really - simply slice up a fresh eggplant, bread the slices, and then pan fry in a nonstick pan. You then take the slices and place them on a layer of sauce in a large casserole dish or pan. Add more sauce, layer again, and then top off with shredded cheese.

While we're on the subject of lasagna, pasta always makes a great vegetarian meal. You can make meat-less lasagna for example. Or you can make a simple pasta dish topped with any of your favorite red or white sauces and serve it with a fresh green salad and a glass of wine for a complete and wonderful meal.

One of my personal favorites is pizza. All family members can enjoy a delicious slice or two and it's so easy to make it vegetarian style. Instead of topping with pepperoni or sausage, you simply add other goodies like pineapple or pepper. If you need to please some of you meat lovers, simply put your vegetarian toppings on one side of the pie and the meat on the other side.

Have fun trying this new way of eating. You don't have to try it all at once but in small steps if you'd like. Try experimenting with tofu, or just research some of the great recipes available for something that sounds like a dish you'd enjoy. You'll be surprised at how easy it is to eat less meat, even if you'd don't give it up entirely.

About the Author:

Does your family enjoy casseroles? Then you'll love owning a covered kitchen casserole pot. This versatile item is sure to be one of your favorite kitchen pots and pans that you'll use for cooking many of your favorite dishes.

How to Live with a Low Sodium Diet

By Greg Patterson

Have you recently had to go on a low-sodium diet? If so then you are probably finding it to be a challenge as it seems that sodium is everywhere? Well you are certainly not alone as the typical American eats both a high amount of fast food (that is loaded with sodium) and when they are home they tend to gravitate towards those equally dangerous comfort foods. These tend to be processed foods such as frozen, canned soups and vegetables, boxed noodles, salsas and chips. These are all loaded with sodium.

Those on a low-sodium diet are usually told to consume somewhere between 2,000 to 3,000 milligrams (mg) of sodium per day. That is the equivalent of about one teaspoon of salt or approximately 2,300 mg of sodium.

So what should you do to cut back on the sodium? Here are some great tips to get you started down the correct path. As with any major lifestyle change the key is to just get started. Confucius said A journey of a thousand miles begins with a single step. By following some of these tips you will be able to master your new low sodium lifestyle in no time. Here are some things to remember:

First " dont beat yourself up " your goal is not to completely eliminate all the salt entering your system, after all the human body needs a certain amount of sodium to survive. Your goal is to get your sodium intake down to the level that your doctor prescribed.

Immediately stop adding salt to your food " dont add it to the meals that you are cooking and remove the salt shaker from the dining room table. If you are like most of us we grew up with a salt shaker on the table and it is second nature to salt your food before even taking the first bite. While old habits are hard to break you also dont want to feel like you are depriving yourself from wonderful taste. So instead start to experiment. Fill the shaker, formerly known as salt, with some salt-free herbs and spices " basil, oregano, cayenne pepper, lemon pepper, garlic, onion and parsley are all good options. Start off with small amounts until you find a combination that you enjoy.

If you dont already own a peppermill go out and buy one. The flavor and aroma of freshly ground peppercorns is not only amazing but there are also so many varieties to choose from. The most recognized is a common black peppercorn which is typically a variety like Lampong. A more upscale black peppercorn is the gourmet quality Tellicherry. For those that really want to embrace exotic taste sensations try Pink, Green or Sichuan peppercorns. For a milder peppercorn with a European twist go for a white peppercorn as these tend to have less bite than the black peppercorns.

Learn how to read food labels " by comparing products side-by-side you will begin to see some amazing differences between products that may at first seem identical. As a rule of thumb all packaged food is going to be higher in sodium than fresh foods but if you cant choose fresh you can still make healthier choices when you know what to look for!

Embrace fresh fruits and vegetables as they are very low in sodium levels and as a bonus you can also eat about as much as youd like and not worry about packing on any extra pounds. Other good choices are fresh lean beef, chicken as these tend to be low in sodium as well.

Learn how to savor herbs " a great trick is before adding herbs to your dish crush them in your hand as this brings out the full taste. Also herbs provide the most flavor when added towards the end of the cooking process.

It will be difficult to change your eating habits, but go for small changes to start. Begin with targeting just one meal a day. Once you have that as a habit then add a second meal. This approach will get you on the right path before you know it. It may take weeks before you have a good understanding of low-sodium foods, but you will adjust. And eventually you might not even miss the salt as your taste buds will come alive as they are exposed to a world of amazing new tastes and flavors.

About the Author:

Greg Patterson has been studying healthier eating alternatives and how to fully utilize the finest herbs and spices in healthier cooking for more than two decades. His extensive background in restaurants, physical fitness and customer service led him to launching SpicesInc.com in order to provide top quality seasoning blends, herbs, spices and salt-free seasonings from acrossthe globe.