tag:blogger.com,1999:blog-26384333619242371432024-03-13T09:07:44.832-07:00Lets Cookingcookie is lifehttp://www.blogger.com/profile/00248520079733353585noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-2638433361924237143.post-49908535580749366442011-10-24T15:26:00.002-07:002011-10-24T15:26:44.602-07:00Abc Of Soup Making<div style="font-family: "Trebuchet MS",sans-serif;">Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good rich soup, is so to proportion the several ingredients that the flavour of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole. To accomplish this, care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat and other ingredients. Generally a quart of water may be allowed to a pound of meat for soups, and half the quantity for gravies. In making soups or gravies, gentle stewing or simmering is incomparably the best. It may be remarked, however, that a really good soup can never be made but in a well-closed vessel, although, perhaps, greater wholesomeness is obtained by an occasional exposure to the air. Soups will, in general, take from three to six hours doing, and are much better prepared the day before they are wanted. When the soup is cold, the fat may be much more easily and completely removed; and when it is poured off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve. A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water. Clear soups must be perfectly transparent, and thickened soups about the consistence of cream. To thicken and give body to soups and gravies, potato-mucilage, arrow-root, bread-raspings, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are used. A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually incorporated with the soup, will be found an excellent addition. When the soup appears to be too thin or too weak , the cover of the boiler should be taken off, and the contents allowed to boil till some of the watery parts have evaporated; or some of the thickening materials, above mentioned, should be added. When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be sufficient. <br />
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Various herbs and vegetables are required for the purpose of making soups and gravies. Of these the principal are, Scotch barley, pearl barley, wheat flour, oatmeal, bread-raspings, pease, beans, rice, vermicelli, macaroni, isinglass, potato-mucilage, mushroom or mushroom ketchup, champignons, parsnips, carrots, beetroot, turnips, garlic, shalots and onions. Sliced onions, fried with butter and flour till they are browned, and then rubbed through a sieve, are excellent to heighten the colour and flavour of brown soups and sauces, and form the basis of many of the fine relishes furnished by the cook. The older and drier the onion, the stronger will be its flavour. Leeks, cucumber, or burnet vinegar; celery or celery-seed pounded. The latter, though equally strong, does not impart the delicate sweetness of the fresh vegetable; and when used as a substitute, its flavour should be corrected by the addition of a bit of sugar. Cress-seed, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savoury, and basil. As fresh green basil is seldom to be procured, and its fine flavour is soon lost, the best way of preserving the extract is by pouring wine on the fresh leaves. <br />
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<ins style="border: none; display: inline-table; height: 90px; margin: 0; padding: 0; position: relative; visibility: visible; width: 728px;"></ins>For the seasoning of soups, bay-leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, essence of anchovy, lemon-peel, and juice, and Seville orange-juice, are all taken. The latter imparts a finer flavour than the lemon, and the acid is much milder. These materials, with wine, mushroom ketchup, Harvey's sauce, tomato sauce, combined in various proportions, are, with other ingredients, manipulated into an almost endless variety of excellent soups and gravies. Soups, which are intended to constitute the principal part of a meal, certainly ought not to be flavoured like sauces, which are only designed to give a relish to some particular dish. </div><span style="font-family: "Trebuchet MS",sans-serif;"> </span><div class="author" style="font-family: "Trebuchet MS",sans-serif;">By: <a href="http://www.articledashboard.com/profile/Roy-Tat/398866">Roy Tat</a></div>cookie is lifehttp://www.blogger.com/profile/00248520079733353585noreply@blogger.com0tag:blogger.com,1999:blog-2638433361924237143.post-90237435904172681162011-10-24T15:26:00.000-07:002011-10-24T15:26:09.398-07:00Breadmakers For Easy Baking<div style="font-family: "Trebuchet MS",sans-serif;">A bread maker is a home appliance that has revolutionized the process of making breads. First manufactured in 1986 in Japan, breadmaker since then moved its way to homes in the United States and United Kingdom. By means of a breadmaker, automatic baking has become possible and more convenient.<br />
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As with ordinary baking, ingredients must first be measured according to the recipe. The mixture is then poured into the bread pan that is placed in the machine. The breadmaker will then take some hours to bake the bread by first turning the mixture into dough and eventually baking it. The process of making dough is helped by a built-in paddle. Once the baking is done and has been allowed to cool down, the bread is then freed from the bread pan. The paddle at the bottom of the loaf should be removed from its place. <br />
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<ins style="border: none; display: inline-table; height: 90px; margin: 0; padding: 0; position: relative; visibility: visible; width: 728px;"></ins>Breadmaker breads are much easier to get spoiled as compared with the commercial breads due to the absence of additives. However, it is possible that sourdough starter may be added to the ingredients to prolong the shelf life of the breads. <br />
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Breadmakers have built-in timers that may be set for easier baking. Other machines can be programmed to only prepare the dough and not to bake the bread later, in this case the dough is baked in an oven. Breadmakers have other uses as well. They may be set to make jams, pizza bases, wheat-free loaf, cakes, and pasta and in some instances, mochi- a Japanese rice bread.<br />
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Considerations in choosing a breadmaker:<br />
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- the over-all capacity of baking loafs<br />
- the quality of bread produced<br />
- the duration of time it takes to make one loaf<br />
- the featured programs<br />
- type: may either be single loaf breadmaker or multi loaf breadmaker<br />
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However, like with normal baking there may arise several problems concerning the quality of the bread produced. These may either be caused by the process of baking or the quality of breadmaker itself.<br />
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Doughy loaf<br />
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This problem basically concerns the temperature of the breadmaker. The built-in thermometer must read 190 F. Once the baking is over and the loaf is still doughy, you may choose to continue baking it in a conventional oven or wait till the breadmaker cools down and start the whole process over.<br />
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Small bread<br />
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Lack of liquid added to the dough. The problem starts with the dissolving of the yeast. If too little liquid is used, the yeast may not be stimulated to produce the necessary carbon dioxide, which is instrumental in making the dough rise. Without this, the loaf may become dense and will be much smaller. <br />
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Collapsed or flat-topped bread<br />
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Collapsing is mainly due to too much addition of liquid to the dough. The yeast in this case is overly stimulated, producing more gluten than the dough may withhold. This leads to the collapsing of loaf structure.<br />
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Bread sticking in the breadmaker pan<br />
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This can be resolved by brushing the breadmaker pan with oil before adding the water into the dough. This works well in the majority of conventional ovens as well.<br />
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Too much rising of the loaf<br />
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This problem may be controlled with the use of salt. Adding one half teaspoon of salt may be sufficient to keep the rising of the bread in balance. <br />
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One need not be an Einstein to run a simple machine such as the breadmaker. For more instruction and self-help tips, users may check the manual of the machine. </div><span style="font-family: "Trebuchet MS",sans-serif;"> </span><div class="author" style="font-family: "Trebuchet MS",sans-serif;">By: <a href="http://www.articledashboard.com/profile/Kenny-Sung/400272">kenny Sung</a></div>cookie is lifehttp://www.blogger.com/profile/00248520079733353585noreply@blogger.com0tag:blogger.com,1999:blog-2638433361924237143.post-48189788509941625252011-10-24T15:21:00.000-07:002011-10-24T15:21:18.025-07:00Daftar isi<script style="text/javascript" src="http://sites.google.com/site/barajajs/listofcontent/contents.js"></script><script src="http://letscookingdays.blogspot.com/feeds/posts/default?max-results=9999&alt=json-in-script&callback=loadtoc"></script>cookie is lifehttp://www.blogger.com/profile/00248520079733353585noreply@blogger.com0tag:blogger.com,1999:blog-2638433361924237143.post-20528258139180267162011-10-24T14:47:00.001-07:002011-10-24T14:47:33.248-07:00Simple Recipe For Cooking Pork Hocks<div style="font-family: "Trebuchet MS",sans-serif;">Pork hocks are extremely delicious as they hold a strong flavor within it. If it is boiled or braised with its skin and bones on, the tasty salty tasting flavor of the meat can seep out into whatever green ingredients you are cooking it with. In fact, they can go with most vegetables and beans as the flavor from the pork hocks complements the slightly bitter taste of the vegetables and beans. If you are wondering how to cook pork hocks, here is a simple way to do it.<br />
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First of all, prepare all the vegetables you would like to serve with the pork hock. You can use any green vegetable, like celery, leek, and cabbage, or other vegetables like navy beans, carrot, and onions. Most vegetable you use will go well with pork hocks, so it is really up to you. Whichever they are, dice them up into squares, and make sure they are the same size so that they will be cooked evenly.<br />
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<ins style="border: none; display: inline-table; height: 90px; margin: 0; padding: 0; position: relative; visibility: visible; width: 728px;"></ins>In the meantime, fill up a large pot with water, and add the pork hocks, black peppercorns, some salt, and vegetables into the pot. Cook it for about two to three hours over medium heat, but make sure the pork hocks are not overcooked or they will become extremely tough. After that, you can take out all the pork hocks from the boiling water, and drain out the excess water. However, do keep the gravy where the vegetables were cooked in as well as the vegetables. Then, have your oven preheated to 425?F. Using a cast iron pan greased with vegetable shortening, place the vegetables and the pork hocks on it, as well as some of the gravy made earlier onto the pan. Then, leave them to bake for half an hour. During the wait, always check to see that the gravy does dry out. Whenever it looks like it is drying out, pour more of the liquid in. You can also add some beer, or plain water mixed with salt to the gravy, depending on which you would prefer. <br />
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Once the half hour is up, check to see if the meat is thoroughly cooked. If it is cooked, then you may serve it with the vegetables and gravy on a platter. You might also want to serve it with potatoes, sauerkraut, bread, dumplings, rice, or anything at all you think might complement the dish. You may also want to strain some of the earlier cooked gravy from the pot and pour it onto a sauce plate to use as a dip. Serve them while they are still hot. This recipe one of the simpler versions on how to cook pork hocks. </div><div class="author">By: <a href="http://www.articledashboard.com/profile/Chris-Cornel/167352">Chris Cornel</a></div>cookie is lifehttp://www.blogger.com/profile/00248520079733353585noreply@blogger.com0tag:blogger.com,1999:blog-2638433361924237143.post-85762888453231813022011-10-24T14:46:00.001-07:002011-10-24T14:46:55.244-07:00Pork Hocks - The Must-have Vegetable Seasoning<div style="font-family: "Trebuchet MS",sans-serif;">Pork hocks refer to the joint area between where the foot of the hog is attached to its front leg, around the ankle area. Ham hock refers to the same area on the rear leg, but is now used rather synonymously. Pork hocks consist of mainly skin, tendons and ligaments, so when it comes to cooking pork hocks, it is best cooked for a long time through stewing or braising otherwise it will be difficult to eat it. It is often used as a seasoning as it can create a unique flavor to all sorts of vegetable-based dishes, especially with collard greens, mustard greens, green beans, navy beans, and cabbage. <br />
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In fact, it is one of the cheapest ways to season vegetables. You can just throw in a couple of pork hocks into a slow cooker with turnips, collards, kale and mustard greens, and you will find the pleasant salty taste of the pork in the slightly bitter vegetables, without even needing to add additional salt or seasoning. Other foods that pork hocks are commonly used as seasoning for are beans and peas like navy beans and black-eyed peas. Simply place some pork hocks in with the beans or peas in a crock pot for a few hours, and you will find the taste within the beans. Indeed, cooking pork hocks with vegetables and beans is favored as the flavor released from the meat seeping into the vegetable and beans creates a remarkable, complementing taste. However, be sure to keep the skin and bones attached to the pork hocks because that is where most of its flavor is present. And when it comes to serving the dishes, it is up to a person if they would like to serve the pork along with the vegetables or not, where if it is served as part of the dish, one can remove the pork hocks from the dish using a fork, discard its bone, and then put it back with the dish to be served.<br />
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<ins style="border: none; display: inline-table; height: 90px; margin: 0; padding: 0; position: relative; visibility: visible; width: 728px;"></ins>Pork hocks are easy to attain as they can be bought from the butcher shop or meat department of a supermarket in different forms, such as raw or fresh, or smoked or cured. Pork hocks that are cured generally have a longer shelf life which makes storing them or use over a period of time possible. However, because there is not much flavour left from the pork after one round of cooking, it is recommended that it is only used once for cooking. </div><span style="font-family: "Trebuchet MS",sans-serif;"> </span><div class="author" style="font-family: "Trebuchet MS",sans-serif;">By: <a href="http://www.articledashboard.com/profile/Chris-Cornel/167352">Chris Cornel</a></div>cookie is lifehttp://www.blogger.com/profile/00248520079733353585noreply@blogger.com0tag:blogger.com,1999:blog-2638433361924237143.post-65169636232729313992011-10-24T14:45:00.001-07:002011-10-24T14:45:34.241-07:00Information On Macaroni Salad Nutrition<span style="font-family: "Trebuchet MS",sans-serif;">When it comes to macaroni salad nutrition there are a few things to consider. Although you'll obviously get energy from the carbohydrates contained in any macaroni salad it will largely depend on what other ingredients there are as to what benefits you receive nutritionally.</span><br style="font-family: "Trebuchet MS",sans-serif;" /> <br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> Most people tend to opt for a mayonnaise based choice sauce but this can be heavy and high in calories. Choosing an olive oil and lemon juice based one instead will be lighter and better on the digestion and is a good option if you are considering losing weight or if you just fancy something light on the palate.</span><br style="font-family: "Trebuchet MS",sans-serif;" /> <br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> </span><ins style="border: medium none; display: inline-table; font-family: "Trebuchet MS",sans-serif; height: 90px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 728px;"></ins><span style="font-family: "Trebuchet MS",sans-serif;">Nutrients and vitamins are absorbed by the body from vegetables and by combining these with your pasta and dressing you can receive a range of health benefits. Green leafy vegetables rich and iron can be chopped and added to your recipe to enhance taste and make it healthier too.</span><br style="font-family: "Trebuchet MS",sans-serif;" /> <br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> You may also try fruit as well. These provide you with a range of benefits and can provide you with natural sugar which is a lot better for you than processed ones. Be careful to use ones that work well in combination with the other ingredients</span><br style="font-family: "Trebuchet MS",sans-serif;" /> <br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> You can also opt for a different kind of macaroni to change the balance of your salad. Try a whole grain variety. These give you slow release energy that the body uses throughout the day and this is better to balance blood sugar and stop you craving snack in between your meals.</span><br style="font-family: "Trebuchet MS",sans-serif;" /> <br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> Get your fill of the proteins that are necessary for muscle growth and repair by having a food like chicken or turkey. These are versatile and can be cooked in different ways to change their texture proving to be an excellent addition that works well with many other elements that you have made use of. </span> <div class="author" style="font-family: "Trebuchet MS",sans-serif;">By: <a href="http://www.articledashboard.com/profile/Jacobbotha/368024">JacobBotha</a></div>cookie is lifehttp://www.blogger.com/profile/00248520079733353585noreply@blogger.com0tag:blogger.com,1999:blog-2638433361924237143.post-85673032528341783412011-10-24T14:41:00.001-07:002011-10-24T14:41:51.487-07:00What Are Kosher Cookies?<div style="font-family: "Trebuchet MS",sans-serif;">Before discussing kosher cookies we must have a clear idea of what kosher means. For a food to be considered kosher it must follow the rules of Jewish dietary law or kashrut. Kashrut is derived from the Hebrew word meaning “proper” or “fit”. Part of the law that most closely pertains to cookies and their preparation is the use of utensils. According to kashrut, utensils used for meat products are not permitted for use with dairy products. Also when thinking about kosher foods take generalizations under close examination. An example of this could be foods associated with being Jewish, such as a Jewish holiday cookie which isn’t necessarily kosher. The assumption can’t be made that the cookie is kosher because of its name; it’s only kosher if it is prepared in accordance with kosher law.<br />
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When looking to buy kosher cookies in the store look for a label carrying the official KOF-K Kosher Supervision emblem. With this emblem it is certified that it meets kosher requirements. This certification is not only helpful to Jews maintaining a kosher diet but also a growing non-Jewish segment of the U.S. population. This segment comprises vegetarians who find the kosher-parve designation as a guarantee that a food contains no animal-derived ingredients, while people with food allergies to milk can find an assurance of no milk or any of it’s derivatives within the food. The assurance with this certification can make buying otherwise difficult foods easy and with the peace of mind that the label is accurate.<br />
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<ins style="border: none; display: inline-table; height: 90px; margin: 0; padding: 0; position: relative; visibility: visible; width: 728px;"></ins>Want to make a kosher cookie instead? When baking kosher cookies in the home consider what steps you need to take to prepare your kitchen for baking kosher foods. A completely separate set of dishes, pots, cutlery, utensils, etc. must be used, one for meat foods and a separate set for dairy foods. Utensils used in preparing non-kosher foods are also never to be used in preparation of kosher foods. If this is not the case in your kitchen already you will need to buy a separate set before even starting. The next step is to check that all ingredients used in your cookie recipe are kosher as well. Then, while mixing ingredients and preparing the cookies make sure to do so in accordance with Jewish Dietary Law. If you do so you will have successfully baked a kosher cookie. Whether it’s in the store or within the home, these tips should help buying or making kosher cookies a less daunting task. </div><span style="font-family: "Trebuchet MS",sans-serif;"> </span><div class="author" style="font-family: "Trebuchet MS",sans-serif;">By: <a href="http://www.articledashboard.com/profile/Blarticle/441695">blarticle</a></div>cookie is lifehttp://www.blogger.com/profile/00248520079733353585noreply@blogger.com0tag:blogger.com,1999:blog-2638433361924237143.post-2518467347845280622011-10-24T14:40:00.001-07:002011-10-24T14:40:55.472-07:00Cook With Quality<span style="font-family: "Trebuchet MS",sans-serif;">Some people have an ultimate passion for cooking where others perhaps don’t; however what most people will agree on is the need for quality, whether that is in the ingredients themselves or the cookware you use.</span><br style="font-family: "Trebuchet MS",sans-serif;" /> <br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> It is no good buying rubbish or cheap when cooking as you will not get the results that you want. It doesn’t matter if you just want to make a quick snack or you want to cook a full on three course meal. Nobody likes to eat food that is not cooked great.</span><br style="font-family: "Trebuchet MS",sans-serif;" /> <br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> </span><ins style="border: medium none; display: inline-table; font-family: "Trebuchet MS",sans-serif; height: 90px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 728px;"></ins><span style="font-family: "Trebuchet MS",sans-serif;">It goes without saying that you need to buy the best quality ingredients you can afford but where a lot of people fail when cooking is the quality of their cookware set. If you want to get the most out of your cooking which I am sure you do then if you haven’t got one already, think about investing in a good quality cookware set. Even if you have had yours for many years, very often they are not up to the job and with the advances in technology; cookware has come on in leaps and bounds. Your investment will pay off when you see how great the meals are you produce.</span><br style="font-family: "Trebuchet MS",sans-serif;" /> <br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> Establish your cooking habits</span><br style="font-family: "Trebuchet MS",sans-serif;" /> <br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> Before you go ahead and purchase anything however you will want to analyze your cooking habits. Consider things like, how often you cook. Is it some you do everyday? Do you cook for family and friends? What type of meals do you like to cook? Once you have established your habits you will then be able to establish what sort of cookware set you will need. Notice I say “set” here. The reason being is that, most people use more than one pot or pan, so you should really consider investing in a set which will allow you to have a variety of pans that will address the problem of not having a suitable pan available when you need it. People will often go to the cupboard and find they don’t have the correct pan to do the job correctly and if you end up using something different this will inevitably give you the wrong results.</span><br style="font-family: "Trebuchet MS",sans-serif;" /> <br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> Invest wisely</span><br style="font-family: "Trebuchet MS",sans-serif;" /> <br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> Invest as much money as you can into your cookware set as this will ensure you will get something that will be durable and last you for years to come. I know it can be hard to swallow, handing over a large amount of money, but consider this. It is something you will use everyday and therefore warrants having a little investment. Just like you would purchase a car, you wouldn’t invest in something cheap that would most likely break down in a few weeks. The same rule applies to cookware sets. If you spend only a little, you will not get a lot. All the tops chefs will tell you over and over again that you cannot expect quality if you are not willing to invest in it. </span> <div class="author" style="font-family: "Trebuchet MS",sans-serif;">By: <a href="http://www.articledashboard.com/profile/Patrick-Fitz-gibbon/214463">Patrick Fitz-Gibbon</a></div>cookie is lifehttp://www.blogger.com/profile/00248520079733353585noreply@blogger.com0tag:blogger.com,1999:blog-2638433361924237143.post-37739015423844458572011-10-24T14:39:00.001-07:002011-10-24T14:39:46.528-07:00Sushi Accompaniments<div style="font-family: "Trebuchet MS",sans-serif;">Takeaway night, that time when you just don't want to cook, and reach in the drawer for all the menus. If you fancy trying something new, then a sushi delivery may be on the cards. If you are new to the world of Japanese cuisine, you'll also want to source some accompaniments for your meal.<br />
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Dips are very popular with Western sushi eaters, and make good accompaniments to Sashimi, the raw fish sushi, hot dishes such as prawn katsu, and hand rolls, which are cones of rice and fillings. Sushi London, may also provide dips with nigiri, which is rice with various toppings. Dips include soy sauce, sweet chilli, teriyaki, and spicy mayo.<br />
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Ginger is also popular, with gari, a sweet pickled ginger often part of sushi menus. It's said this delicacy can aid digestion, and cleanse the palate. Sometimes a ginger will be served with wasabi. Often nicknamed 'Japanese horseradish', this plant is used to add spice and flavour to dishes. Real Wasabi is grated onto a dish, but as it is expensive, a western version, using horseradish powder, mustard powder, and green dye in a paste, is used. <br />
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No sushi delivery would be complete without a drink, so if you are planning a complete Japanese meal, why not try sake. Nicknamed 'rice wine', it's actually fermented and brewed using a similar process found in beer making. The starch to sugar to alcohol conversion, produces a rice based drink with a high volume of alcohol, often diluted to make it easier to drink. <br />
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Sushi London takeaways often include added extras too, so if sushi won't fill you up, you could also order seaweed salad, a side order of edamame beans, or a portion of white rice and sesame seeds. Whatever you choose to go with your sushi, enjoy the new dining experience.</div><span style="font-family: "Trebuchet MS",sans-serif;"> </span> <h4 style="font-family: "Trebuchet MS",sans-serif;">About the Author</h4><span style="font-family: "Trebuchet MS",sans-serif;"> The Article is written by <a href="http://www.youmesushi.com%20/">www.youmesushi.com </a></span>cookie is lifehttp://www.blogger.com/profile/00248520079733353585noreply@blogger.com0tag:blogger.com,1999:blog-2638433361924237143.post-50063459465488142642011-10-24T14:38:00.002-07:002011-10-24T14:38:44.088-07:00Whether To Buy Or Lease When Investing In Restaurant Equipment<div style="font-family: "Trebuchet MS",sans-serif;">Those who own a restaurant know the need for premium restaurant equipment and food supplies. Of course, the question always arises as to whether one should buy or lease. Many new entrepreneurs will lease their equipment, while experienced owners understand the advantages of buying their equipment and supplies, despite the larger initial expense. It's important to know the pros and cons of buying equipment in order to make the right choice for your business's future income and welfare.<br />
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The main priority for restaurant owners is to invest as little money as possible for the largest gains. While it appears logical to lease to avoid spending a large amount of money, it may actually be detrimental to your finances over a long period of time. As an example, the rates for leasing equipment can add up. Leased equipment includes a monthly charge over six months or a year. Those owners who choose to lease for a year will be forced to keep their leased equipment for the duration. If you need to relocate the business or if your company fails, breaking a contract can be very expensive.<br />
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<ins style="border: none; display: inline-table; height: 90px; margin: 0; padding: 0; position: relative; visibility: visible; width: 728px;"></ins>If you buy your equipment then you are the owner of it. Equipment that fails or malfunctions will be entirely on your shoulders. When leasing, equipment failure could result in liability on your behalf, even if you were not responsible for the damage. Additionally, leasing companies tend to try to sell you more equipment than you need to make a larger profit. If you buy the equipment yourself then you'll know just what your business needs and the amount you've budgeted for expenditures. The wise entrepreneur will pay for the equipment in full in order to avoid needless contracts and the monthly leasing fees. Ultimately, though, it's vital to look at the food establishment that you alone are running and make the best decision for your company. </div><span style="font-family: "Trebuchet MS",sans-serif;"> </span><div class="author" style="font-family: "Trebuchet MS",sans-serif;">By: <a href="http://www.articledashboard.com/profile/Morgan-Ambrose/479801">Morgan Ambrose</a></div>cookie is lifehttp://www.blogger.com/profile/00248520079733353585noreply@blogger.com1tag:blogger.com,1999:blog-2638433361924237143.post-63085312213932483152011-10-24T14:38:00.000-07:002011-10-24T14:38:05.146-07:00How To Make A Gluten Free Pizza!<div style="font-family: "Trebuchet MS",sans-serif;">Trying to make a pizza gluten free can be quite challenging, but there are some easy steps that people can take in order to make sure they do it right. The key to making pizza with no gluten is having the dough contain the right ingredients. First off, it's always important to pick the right ingredients. The right ingredients include: two teaspoons of olive oil and cider vinegar, one teaspoon of salt, two teaspoons of xanthan gum, 2 1/3 cup of gluten free flour mix, one teaspoon of sugar, 1 1/3 cup of milk, one tablespoon of yeast, sauce, mozzarella cheese and all of the toppings one desires. This combination of ingredients will make two twelve inch gluten free pizza crusts.<br />
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Adding the oil as well as the vinegar to the yeast mixture is the next step people should take before adding the rest of the liquid ingredients to the mixture. Everything should be mixed well in order to turn it into dough. The milk should be heated so that it's warm and then combined with the sugar as well as the yeast. The ingredients in this bowl should then be mixed while the flour mix, xanthan gum and salt are combined in a separate bowl. Combine all ingredients to create the dough. The dough should be made into two balls and then be placed on a rolling board and flattened to about 1/8" of thickness. Adding some rice flour to the rolling board or the dough every once in awhile will help keep the dough from sticking to the board and creating a gooey mess.<br />
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<ins style="border: none; display: inline-table; height: 90px; margin: 0; padding: 0; position: relative; visibility: visible; width: 728px;"></ins>Once the dough is made the oven should be hot and ready to bake. Be sure and preheat to 400 degrees Fahrenheit prior to starting your dough mixing to be confident it's ready for the dough. Baking the dough into a crust doesn't take long and should be pre-baked for seven minutes to set the crust. Once the crust is pre-baked the toppings can be added.<br />
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Finally, place the crust with your desired toppings in the oven for roughly ten to fifteen minutes or until the cheese begins to bubble and brown. Once this has been done then the pizza should be placed into the oven and cooked for fifteen to twenty minutes but keep in mind that some pizzas will require more cooking time than others depending on size and the toppings. Once that has been completed then the process of making pizza gluten free is simple.<br />
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In the end, making pizza gluten free isn't that hard as long as these steps are taken! </div><span style="font-family: "Trebuchet MS",sans-serif;"> </span><div class="author" style="font-family: "Trebuchet MS",sans-serif;">By: <a href="http://www.articledashboard.com/profile/Morgan-Manchester/479866">Morgan Manchester</a></div>cookie is lifehttp://www.blogger.com/profile/00248520079733353585noreply@blogger.com0tag:blogger.com,1999:blog-2638433361924237143.post-64475481350496234042011-10-24T14:37:00.000-07:002011-10-24T14:37:09.836-07:00A Delicious Gluten Free Pizza Recipe<div style="font-family: "Trebuchet MS",sans-serif;">One of the most popular foods of all time is pizza and everyone seems to love it, from young to old, and from meat lovers to vegetarians. The universal appeal of pizza is simple: delicious crust, savory tomato or white sauces and the toppings that seem to be unlimited in options. For those who must limit their intake of gluten due to celiac disease, there is a marvelous gluten free pizza recipe that can make eating pizza a joy and a pleasure without the worry of the wheat gluten side effects.<br />
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Creating a delicious pizza without the wheat flour is actually something that is not only possible but simple. There are a few important tricks to know and the ingredients will be a bit different but the outcome is the same and some say even better! A thin crust pizza is within reach for those who may have thought they could never eat pizza again.<br />
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The gluten free pizza recipe that can bring pizza back to the table for those with gluten intolerance is created from many of the same ingredients as mainstream pizza. The crust will be created from alternative flour, sometimes rice flour is used and there are others that can also be chosen for their flavor and suitability to the dough.<br />
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Toppings for the pizza will be nearly identical to those used on wheat pizzas, the difference is that when you are creating this specialty pizza, you will need to carefully read the labels and be on the lookout for those products that use gluten in them. One example is pepperoni, there are some that include gluten as a binding or filler and for that ingredient, use the specifically labeled "gluten free" brand. The same rule holds true for the sauces you use. Making them from scratch ensures purity and if you use a pre-made store bought brand, be careful to check the label for any stray gluten that you may not expect.<br />
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Here is a simple recipe to get you started. This is the recipe for the crust. Mix 1 cup tapioca flour, two teaspoon of unflavored gelatin powder, two teaspoon salt, two teaspoons of xanthan gum, one package yeast granules, two teaspoon of sugar, three teaspoons of olive oil, 1 teaspoon of cider vinegar, 1/2 to 1 cup of lukewarm water. Mix into a dough and roll it onto a greased pizza pan then bake your pizza in a 400 degree oven for 10 minutes.<br />
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The gluten free pizza recipe can bring the joy of pizza parties, pizza with movies and plain old fashioned pizza dinners back to the family who has been careful about the special dietary needs of someone in the home. </div><span style="font-family: "Trebuchet MS",sans-serif;"> </span><div class="author" style="font-family: "Trebuchet MS",sans-serif;">By: <a href="http://www.articledashboard.com/profile/Morgan-Manchester/479866">Morgan Manchester</a></div>cookie is lifehttp://www.blogger.com/profile/00248520079733353585noreply@blogger.com0tag:blogger.com,1999:blog-2638433361924237143.post-84582015618672335632011-10-24T14:36:00.000-07:002011-10-24T14:36:01.476-07:00Stir Frying Is The Healthy Way To Cook<span style="font-family: "Trebuchet MS",sans-serif;">Stir frying is a very healthy way of cooking. When using this method of cooking there is very little oil that needs to be used. Many stir fries are made with vegetables, and this method of cooking makes sure that they retain the majority of vitamins and minerals. </span><br style="font-family: "Trebuchet MS",sans-serif;" /> <br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> This type of cooking is used extensively in Asian countries. The best way to stir fry is to use a wok. Woks can be conventional or electric. This kind of cooking is fast and easy. All that is required is to chop up items of food and throw them into the heated wok</span><span style="font-family: "Trebuchet MS",sans-serif;">. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">There are many types of electric woks on the market. They are usually round, with a smaller bottom than top. The temperature is controlled via the temperature control switch. More traditional woks can be bought in many Asian stores. These are usually made of copper or steel and they can either be placed directly on the cooking element, or if they have a rounded instead of flat bottom, they will need a ring that supports them on the cooking element.</span><br style="font-family: "Trebuchet MS",sans-serif;" /> <br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> Most food cooks within a matter of minutes because it is chopped up and small. It is possible to make delicious stir fries using diced chicken and vegetables. Adding a bit of soy sauce and some chopped garlic and ginger, will give a delicious Asian flavor to the food.</span><br style="font-family: "Trebuchet MS",sans-serif;" /> <br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> There are many specially prepared Asian sauces that go wonderfully with this type of food. Many people will add a little oil to the wok and then put in the chopped up meat of choice. This is browned a bit, and then the vegetables are added and cooked until just slightly crisp. Sauces and other condiments can be added at any time.</span><br style="font-family: "Trebuchet MS",sans-serif;" /> <br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> Stir frying is very easy and even the most modest chef should have little trouble making a mouth-watering entree. Stir fries are often served over a bed of white rice or Asian style noodles. This is a very filling meal and can feed the whole family without having to spend too much time in the kitchen. There is no end to the recipes that can be concocted by using a wok.</span><br style="font-family: "Trebuchet MS",sans-serif;" /> <br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> There are many cook books on the market that will easily show the novice cook how to prepare fast and delicious wok meals. There is no mess involved in this kind of cooking. Everything is chopped on a board or plate and then thrown into the wok. The food is easily cooked, and when the stir frying is done the food can be poured onto a plate. </span> <br />
<div class="author" style="font-family: "Trebuchet MS",sans-serif;">By: <a href="http://www.articledashboard.com/profile/Sandy-Rutherforde/315338">Sandy Rutherforde</a></div>cookie is lifehttp://www.blogger.com/profile/00248520079733353585noreply@blogger.com0tag:blogger.com,1999:blog-2638433361924237143.post-77097055504218477322011-10-24T14:34:00.001-07:002011-10-24T14:34:56.845-07:00Cook For A Healthy Heart<div style="font-family: "Trebuchet MS",sans-serif;">Fat is not necessarily bad for you, in fact we all need fats to function correctly. It provides our bodies with energy and it additionally provides protection for our organs it the fatty tissue that we all have in our bodies. However we only need small amounts of fat and this is where you can make some changes to the way you cook. Excess amounts of fatty foods will not only result in unwanted excess weight but also increase the amount of cholesterol in your blood stream, resulting in increased chances of heart attacks and heart related diseases.<br />
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It is important to establish what fats you need to function and how to moderate the amount of fat you put into your body. There are actually good and bad fats, but distinguishing them can become confusing. But if you want to improve your health through your cooking then you need to avoid the bad fats or at least only eat or cook with them in very small amounts.<br />
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<ins style="border: none; display: inline-table; height: 90px; margin: 0; padding: 0; position: relative; visibility: visible; width: 728px;"><ins id="aswift_1_anchor" style="border: none; display: block; height: 90px; margin: 0; padding: 0; position: relative; visibility: visible; width: 728px;"></ins></ins> Saturated fat: This fat increases cholesterol and therefore should be avoided if at all possible. Generally they are normally solid when they are at room temperature or refrigerated. This fat normally comes from animals and can be found in meat and dairy products like butter. Also some vegetable oils come into this category and they will include coconut or palm oils. When you cook, you should try to avoid cooking with these oils or at the very least only use them occasionally and or in very small amounts.<br />
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Unsaturated Fat: This type of fat generally comes in liquid form and when used in place of saturated fat can help lower your cholesterol, however even these fats which are termed as good fats should be used moderately. They still contain calories and therefore should not be used or eaten in excess. Some of the foods this type of fat can be found in are avocados, nuts and olives and also some fish like salmon and mackerel.<br />
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As well as using small amounts of the good fats in your cooking, you should also look at alternative ways of cooking. Although it is not wise to eliminate fats from your diets you can reduce them dramatically by cooking your food differently. Although frying is favored in some dishes, you could also look at stir frying your foods using a small amount of olive oil. Also poaching, boiling and grilling is a good alternative and many dishes that call for meats and vegetables to be sealed can be grilled, including chicken, fish and vegetables.<br />
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You should also invest in cooking utensils that are designed to help you make your cooking healthier and the anodized cooking sets that are available are perfect for cooking healthier dishes for you and your family. </div><span style="font-family: "Trebuchet MS",sans-serif;"> </span><div class="author" style="font-family: "Trebuchet MS",sans-serif;">By: <a href="http://www.articledashboard.com/profile/Patrick-Fitz-gibbon/214463">Patrick Fitz-Gibbon</a></div>cookie is lifehttp://www.blogger.com/profile/00248520079733353585noreply@blogger.com0tag:blogger.com,1999:blog-2638433361924237143.post-46156800304739480512011-10-24T14:33:00.001-07:002011-10-24T14:33:37.315-07:00Buy Organic Spices Online to Add Aroma & Flavor in Food<div style="font-family: "Trebuchet MS",sans-serif;">Organic spices are found in various forms and their uses are innumerable. Commonly used in cooking to add that special taste and aroma to your food, it also has got a lot of medicinal values. Clove oil, used in toothpaste, protects us from teeth and gum problems. A combination of ginger, honey and tulsi or basil leaves is widely used to cure throat infections. As the medicinal values of the organic spices are devoid of side-affects, more people are promoting their use. As the awareness has increased, so has increased their demand in the market. To fulfill the requirement, organic spices are online readily available now. There are many websites that sell organic spices online. They are evaluated and have to pass some strict guidelines to be certified as fit to use. The conditions where they are cultivated and harvested are checked along with their packing when they are still fresh. In several countries there are stringent laws against selling of low quality organic spices. These companies have their roots mainly in India and other South-east Asian countries. Companies have made people aware about the various organic spices and the uses. Going through the sites to know about the essence and odor of these organic spices, you will also get a detailed knowledge of their medicinal properties. You can buy these organic spices online but you need to buy a minimum of one kilogram. You can choose the spices from their images and they sell at a really affordable price. If you have any queries about the organic spices online you can mail it to the companies. They will be glad to response you back. You can pay them online and enjoy the spices being at any location in the world. Using them according to your need and their proper storage will ensure their longevity.</div>cookie is lifehttp://www.blogger.com/profile/00248520079733353585noreply@blogger.com0tag:blogger.com,1999:blog-2638433361924237143.post-16113143428378485262011-10-24T14:32:00.001-07:002011-10-24T14:32:46.002-07:00Fish, It is what's for Dinner<div style="font-family: "Trebuchet MS",sans-serif;">Many people believe whenever they just get rid of red meat and poultry from their diet programs, their eating more healthy. This can be partly true, but you will find hazards to eating fish and seafood too. The damage that people have carried out towards the setting has had a direct impact around the fish and seafood we eat. <br />
There are elements of fish and shellfish are an important part of a healthy diet program. Fish and shellfish contain high-quality protein along with other vital vitamins and minerals, are low in saturated fat, and contain omega-3 fatty acids. A well-balanced diet that consists of many different fish and shellfish can lead to heart health and children's proper development and development. So, women and youthful youngsters in particular ought to include fish or shellfish within their diets as a result of several nutritional positive aspects.<br />
However, practically all fish and shellfish contain traces of mercury. For many people, the risk from mercury by eating fish and shellfish isn't a well being issue. Yet, some fish and shellfish include greater ranges of mercury that may possibly harm an unborn child or younger kid's creating nervous system. The dangers from mercury in fish and shellfish rely on the quantity of fish and shellfish eaten along with the ranges of mercury inside the fish and shellfish. Consequently, the Meals and Drug Administration (FDA) as well as the Environmental Safety Company (EPA) are advising women who may turn out to be pregnant, pregnant girls, nursing mothers, and young kids to stay away from some forms of fish and eat fish and shellfish which are lower in mercury.<br />
Is this anyway to consume? In worry of what unhealthy elements are lurking inside the food we eat? Removing red meat and consuming a much more vegetarian diet regime is an excellent commence around the road to a lot more wholesome consuming. Reducing fish and seafood is one of the last steps in direction of eating a total vegetarian diet plan along with the well being positive aspects which are your reward for producing that change.</div><span style="font-family: "Trebuchet MS",sans-serif;"> </span> <h4 style="font-family: "Trebuchet MS",sans-serif;">About the Author</h4><span style="font-family: "Trebuchet MS",sans-serif;"> Willard Ghipsone is an Architect and Design Coach and also papa of three kids. He is a devoted article author and loves beneficial topics. Have a glance at his internet sites </span><a href="http://profundllc.com/" style="font-family: "Trebuchet MS",sans-serif;">Golf Marathon</a>cookie is lifehttp://www.blogger.com/profile/00248520079733353585noreply@blogger.com0tag:blogger.com,1999:blog-2638433361924237143.post-73806509889514717522011-10-24T14:31:00.001-07:002011-10-24T14:31:54.082-07:00What To Look For When Choosing A Commercial Range<div style="font-family: "Trebuchet MS",sans-serif;">Few pieces of equipment are more important to the success of a restaurant than the range. This appliance is the centerpiece of the kitchen and arguably plays the most crucial role in modern food preparation. If you are in the market for restaurant supplies, you need to get familiar with the variety of commercial ranges currently available and choose the one that best suits your establishment’s needs. Regardless of what type of cuisine you serve, the range is the piece of equipment that must provide reliable service on an ongoing basis. You will not make a profit if your chef cannot rely on the range to be in good working condition at all times. <br />
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When choosing a range, the first thing to consider is kitchen design. These appliances come in a range of sizes and in different configurations to suit any available space. If you are buying a replacement range, you already have some experience with major appliances and probably have a good idea of what you need, especially if you want an appliance to fit in the same spot as the old one. You have the option of choosing a different layout to increase efficiency and productivity. If you are relocating or opening a new restaurant, you will have to analyze the available space to choose a workable layout for food preparation. Some restaurant owners will start by choosing a range and then design the rest of the kitchen around it. This is a good way to approach this project if your chefs will use the range to prepare the majority of items on your menu. Set up the range as the focal point of the kitchen and arrange the work flow around it. <br />
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<ins style="border: none; display: inline-table; height: 90px; margin: 0; padding: 0; position: relative; visibility: visible; width: 728px;"><ins id="aswift_1_anchor" style="border: none; display: block; height: 90px; margin: 0; padding: 0; position: relative; visibility: visible; width: 728px;"></ins></ins> You will need to pay special attention to range size and figure out precisely how much space is available in the kitchen area of your restaurant. It is usually best to buy the biggest appliance your space can accommodate. It is better to have a range that turns out to be a little too big for your needs than one that is too small and will not allow your chefs to keep up with demand. All new restaurants experience wide fluctuations in customer volumes during the early months. It may be difficult to guess what you might need down the road, but if you buy something that is a little too big, you can accommodate future growth. If your range is too small, you will be playing catch up from the beginning and need to purchase a larger one. By that time, the depreciation on your existing range will make it worth very little to you. <br />
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The configuration of your range is just as crucial as the size. Careful analysis of your menu will help you decide exactly how many burners you need. You may or may not need an extra large griddle, depending on what types of foods you feature. Frying pans are useful but a griddle may be more appropriate for cooking large volumes of fried foods. You also need to factor in the number of cooks you have working for you and how many will be working on the range at the same time. There must be enough room for everyone to work comfortably if the kitchen is to run smoothly. <br />
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You can choose a range that has ovens or one with open cabinets underneath the burners. The best choice will depend on what your chefs need. If the ovens are not used very often, a range with an oven below the burners will be adequate and will save you from having to purchase separate appliances. If your chefs are doing large volume baking, a range with a built-in oven may not be practical because the interior of the oven is relatively small. There is also an issue getting access to the ovens when the chefs are cooking on the range top. Built-in ovens are the right choice for a kitchen that has only an occasional need to bake. Some ranges feature open shelving underneath the burners. This is a good option for kitchens with limited storage area. Kitchen supplies can be stored on the shelves keeping them within easy reach of the workers. </div><span style="font-family: "Trebuchet MS",sans-serif;"> </span><div class="author" style="font-family: "Trebuchet MS",sans-serif;">By: <a href="http://www.articledashboard.com/profile/Morgan-Ambrose/479801">Morgan Ambrose</a></div>cookie is lifehttp://www.blogger.com/profile/00248520079733353585noreply@blogger.com0