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Cooking
Cooking News and Article |
Use H-O-L-L-Y to Beat Christmas Cooking Stress
Published : November 03, 2007 | Author : newssrc | Unrated |
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 What does holly, that untidy traditional greenery you just have to festoon your house with every year, have to do with not tearing your hair out before it's even Thanksgiving? Plenty. You can use H-O-L-L-Y to help you get organized.
1. H: Help
How many times have you tried to do the perfect turkey all by yourself just so your mother-in-law would be impressed? Here's a reality check: (a) If your mother-in-law is any kind of a real woman, she remembers that her mother-in-law put the exact same pressure on her, and (b) if she's the kind of person who complains because the cranberries come from a can, she's the kind of person who complains anyway and would be unhappy if she couldn't try to make you look like an incompetent nitwit, and how a woman like that could raise your wonderful husband is beyond everyone.
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Cooking with Annie Dote
Published : November 03, 2007 | Author : newssrc | Unrated |
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| The submission deadline to an anthology is looming and I want to write an essay for it. I take a seat at my kitchen table, and begin flipping through my journals for inspiration.
"What are you looking for," my husband asks. An innocent enough question.
"An anecdote," I reply.
"An Annie who?" he says, raising his eyebrows and casting a sideways glance at our teenage son. Our son grins and chuckles softly, knowing his dad likes to tease me about writers and their mysterious words and ways. I should have known.
"Not Annie, anec, an-ec-dote," I repeat. "Something I can build on to make a story."
"Uh-huh," he replies, "like a prescription or something?"
"No, not like a prescription. Well . . . kind of like a prescription, insofar as it relieves the dreaded symptoms resulting from staring at a blank page."
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Dutch Oven Cooking Basics
Published : November 03, 2007 | Author : newssrc | Unrated |
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| Pioneer Cooking
When you think of a cast iron Dutch oven, what comes to your mind? Pioneer cooking? Stews over the open fire?
Of coarse both are true, but they are still very much in use today and as for the Dutch oven, the possibilities are endless.
Dutch ovens can be used for frying, baking, boiling, and steaming as well.
Purchasing Your Dutch Oven
When purchasing your Dutch oven, make sure the lid has a raised ridge.
This is to hold your heat source, which will be briquettes.
This will help you to reach the proper temperature needed for whatever cooking you are wanting to do , with the exception of boiling or frying.
In which case you would want all the heat on the bottom.
Heating Fundimentals
If you are planning on baking, you need more heat on the top than on the bottom.
Put one briquette on the bottom for every 3 on the top of the lid.
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7 Need to Know Campsite Cooking Strategies
Published : November 03, 2007 | Author : newssrc | Unrated |
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| Are you sick and tired of not knowing what to bring or what to cook when you go camping? Do you either pack the entire kitchen (including the sink) or you bring the absolute minimum and then have to use a fork as a spatula or two spoons as tongs?
If that sounds even the slightest bit familiar then you are in the right place. Over the past decade or so I have refined a list of 7 things that I use every single time I prepare for my next camping trip.
These strategies are relevant whether you are car camping, primitive camping, RV camping, scout camping or large group camping. You can very easily apply them across any type of trip, which is what really makes them worthwhile.
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The Secrets To Successful Cooking
Published : November 03, 2007 | Author : newssrc | Unrated |
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| Cooking is the process of using heat to prepare foods for consumption. Many common cooking methods involve the use of oil. Frying is cooking in hot oil, sautéing is cooking in a small amount of oil, stir-frying is a Chinese technique of frying quickly in small amounts of oil in a wok, deep frying is completely submerging the food in large amounts of fat, etc.
As people have become more health conscious, preparing foods in oil has become less desirable. With the advent of nonstick cookware, sautéing can be done at lower heats using vegetable broth and fruit juices instead of oil. Stewing refers to cooking slowly in a small amount of liquid in a closed container. Slow stewing tenderizes tough cuts of meat and allows flavors to mingle.
Another slow-cooking method is braising, in which meat is first browned, then cooked slowly in a small amount of liquid in a covered pan. Poaching is cooking food in liquid below the boiling point, while steaming is cooking food that has been placed above boiling water. Roasting means baking in hot dry air, generally in an oven. Baking refers to cooking in an oven and differs from roasting mainly in its reference to the type of food cooked-for example, one bakes a cake, but roasts a chicken. Another form called broiling means to cook by direct exposure to heat, while barbecue refers to cooking marinated food by grilling.
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Regional Cuisine – Down Home Southern Cooking
Published : November 03, 2007 | Author : newssrc | Unrated |
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| I grew up in New England, the home of ‘plain cooking’, where corn on the cob is served as is with a slab of butter and a sprinkle of salt and pepper. We boil salted meats with vegetables and call it – well, a boiled dinner. Our clam chowder is white, our baked beans have bacon and molasses in them, and no one in the world has ever invented a food that was improved by the addition of curry. By the time I was eighteen, I could boil a lobster, steam clams and grill a pork chop to perfection. Then I moved to Virginia, picked up a roommate from North Carolina – and discovered a whole new world of down home country cooking goodness.
To an All-American Italian girl from Boston, the menus in restaurants were in a foreign language. Chicken-fried steak, grits, corn pone pudding, strawberry rhubarb pie – sweet potato pie?? In my mind, chicken and steak were two different meats, grits is what’s on sandpaper, corn is a vegetable – and what in the world is sweet potato doing in a crust? But I became a fervent convert to Southern cooking the first time my roommate made up a pan of the sweetest, tastiest, most perfectly melt-in-your-mouth delicious Southern baking powder biscuits and topped them with sausage gravy. From that day on, I was Sue’s disciple, standing at her elbow as she diced scallions to make up a mess of pinto beans, stirred the milk into a pan of drippings for milk gravy and rolled thin steak strips in chicken batter to make chicken-fried steak.
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Cooking Tips
Published : November 03, 2007 | Author : newssrc | Unrated |
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| You open the cookbook and see a recipe title or a photo that tempts your taste buds. Then you start to read the recipe, realize the preparation is more difficult than you first thought, and put the book back on the shelf.
Sound Familiar? Well here's a simple cooking tip to help get you started:
1. Abbreviations for Measuring
Tsp. = teaspoon
Tbsp. = tablespoon, which equals 3 teaspoons
C = cup.
Cooking Tip:
Get a set of measuring spoons. The set will usually have 1/4 tsp., 1/3 tsp., 1/2 tsp., 1 teaspoon and 1 tablespoon.
Dry measure cups look like little saucepans and can be leveled off with a knife or other straight-edged tool. They come in sets like the measuring spoons. Liquid measuring cups have ounce marking lines so you can measure however many ounces you need.
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Really Useful Time Management Tips from a Cooking Show
Published : November 03, 2007 | Author : newssrc | Unrated |
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| In life, there are lessons available to use everywhere. We just have to have our eyes open to spot them. I have picked up some really useful time-management tips from watching a cooking show. Suspend your disbelief and let me explain further.
I don’t watch a lot of television because it can be a huge time drain. But I enjoy experimenting and cooking, so I do watch a few cooking shows now and then. One of my favorites is “30 Minute Meals” hosted by the ever perky Rachel Ray. Her claim to fame is that she can show you how to prepare healthy, great-tasting home-cooked meals in 30 minutes. Who can resist that?
After experiencing more than a few episodes of her program, I’ve come to realize that she is a master at using time. That’s how she can get so much accomplished in 30 minutes. And here are her “secrets” that you can easily adopt.
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Light Calorie Cooking: How To Cook Low Calorie Foods Which Still Taste Fantastic
Published : November 03, 2007 | Author : newssrc | Unrated |
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| Many people these days want to control their diets so they are eating low calorie foods, but low calorie foods that still taste great. The way to get low calorie foods that taste great is through light calorie cooking. There are a few tips to consider when embarking on light calorie cooking adventures where the calories are low but the taste is high.
Margarine As Opposed to Butter
When following recipes when preparing a meal, there are many recipes that now list a choice between using butter as an ingredient or margarine. By using margarine in the recipe instead of butter the cook cuts the caloric content significantly yet still keeps a good taste overall. It is very hard to tell the difference between margarine and butter that is used in cooked foods and since margarine is lower in calories it is a great substitute. So, the next time you are cooking and run across a choice between butter or margarine as an ingredient make the healthy and low calorie choice by using margarine. The taste will remain great and it won't affect your waistline!
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The Secret to Cooking for a Crowd
Published : November 03, 2007 | Author : newssrc | Unrated |
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| Having a large family growing up, I learned to cook in a big way. With 5 brothers and 3 sisters plus Mom and Dad, I started out cooking for eleven people by the time I was twelve. Mom needed help and taught her daughters to cook at an early age. I’ll never forget the first time I fried chicken all by myself. My brothers ridiculed my over-done chicken mercilessly.
I’ll never forget the first meal I cooked away from home. My sister and I moved out together, just the two of us, and, after settling in, prepared our first meal for just us. We cooked like we were taught: 5 pounds of potatoes for mashed potatoes, 2 whole chickens for fried chicken, 2 quarts of green beans. To this day, we still laugh about all that food we had left over.
So needless to say, cooking for a large gathering is no problem for me. I take on the task of hosting my husband’s family for Thanksgiving and while most people worry about having a dry turkey, my biggest dread is cleaning the house.
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Random Pick |
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There is more to the word folder that those little icons that clutter your computer desktop. Not very long ago all anyone understood by the word was a container for important papers that was built from cardboard, paper, plastic or even leather. Though we still use them, these real folders are largely neglected. They deserve a second thought however, since you can use them to get your product or company better known.
Here is an example - say you are hosting a conference or large meeting, what do you think the guests are going to do with the papers and cards that form the basis of the meeting? On one hand they could use a simple, uninspiring but cheap foolscap pouch that you bought in boxes of 500 at a discount store... On the other hand you could furnish your delegates with a customized wallet, smartly printed with your company or product name and a message. This option can be a well priced route to getting your message right at the front of everyone's thoughts both during the conference and for a long while afterwards. |
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