Summer diet traps
Summer Diet Traps
Many of us welcome summer as a time of healthy eating. We intend to lose weight easily due to all those salads that will be on the menu. For a start, salads are not always as healthy as you might think. What about all that mayo you’ll be eating along with your coleslaw and potato salad? It is really high in fat unless you choose the low-fat variety. Or you could replace the mayo entirely with your choice of low-fat yoghurt. Because the weather is hot, we’ll drink plenty of fluids and that will fill us up, so we don’t want to eat quite as much, saving weight gain in yet another way. But be careful; you could fall into a summer diet trap.
For a start, salads are not always as healthy as you might think. What about all that mayo you’ll be eating along with your coleslaw and potato salad? It is really high in fat unless you choose the low-fat variety. Or you could replace the mayo entirely with your choice of low-fat yoghurt.
Hot weather is also the time when you can enjoy a refreshing fruit salad for desert — but that is often topped with a big dollop of cream or ice cream. So be sure to get the low-fat variety in this treat also — and limit the number of spoonfuls you put on your fruit salad. You could even replace it with yoghurt. And if you choose the fruit salad with natural juice instead of syrup you’ll soon find that summer truly is the time to lose weight easily.
How to make a hangi
How To Make a Hangi
What is a Hangi? In it’s most basic form a Hangi is the subterranean process of cooking food utilized by the indigenous people from Aotearoa. Strongly associated to the samoan Umu cooking technique, the Hangi cooking approach is most definitely alive these days largely because of the amazingly distinct taste it gives the food. The way a Hangi is prepared is undeniably unique. To put together and cook a Hangi is a laborious operation taking many hours which is typically spread over a couple of days.
Folks who have sampled Hangi cuisine can testify to the complete uniqueness of the flavoring it gives to the food. Hangi food is cooked underground. You heard right, the meal is actually buried in the dirt as part of the cooking process. Any foreign visitor to New Zealand must make the effort to find and taste a Hangi first hand. You can’t truly say that you’ve been to New Zealand if you haven’t eaten a Hangi. This short article briefly describes exactly how a Hangi is prepared in the traditional way. It will give you a much better idea of what is actually involved as well as precisely how much energy goes into planning and making a Hangi.
Step one is to find several specific volcanic rocks to use as a source of heat to steam the food. River boulders, sand stones and also various other sedimentary types of stones won’t do the job simply because they won’t heat up to a high temperature and if you try to raise the temperature of them they can explode, resulting in severe injuries to anyone close by. Finding the proper classification of rocks for this job is absolutely vital to the successful conclusion of ANY Hangi. The second step is when the stones are positioned in a fire and heated for a number of hours up to the point they’re bright hot. It really is important that this is a wood fire exclusively mainly because any different materials may taint the taste of the meal. In New Zealand there are a few exceptional types of timber which are best for this task mainly because they give a special smoky flavor. On the other hand, treated wood or coloring in the timber could make you ill as well as poison your hangi. The third stage is to dig the Hangi Pit. Have as many mates available for this step as possible. The fourth step involves filling the Hangi basket using a mix of raw, but thoroughly defrosted, meat, vegetables, stuffing and one or two steamed puddings. Hangi baskets are usually built with wire or iron. An additional crucial factor to take note of is the way your basket is packed. The spacing, depth and order of the stacking has a strong effect on the outcome of the prepared meal. When the fire has done it’s task the rocks should be transfered into the pit. It’s incredibly important that this particular phase is carried out as efficiently as possible because the more time the rocks are out of the flames, the more energy they will lose. It takes place near a scorching fire and is the most important step. The filled basket ought to be positioned upon the sizzling rocks the instant the exchange has taken place. The next step is to adorn the basket using soaked sacking fabric. The particular type of material used and the amount of material applied here is very important, as is also the depth and placement of these covers around the basket and stones. Once the basket has been sealed it’s time to get hold of those shovels once again and bury the whole thing completely until it’s closed snugly underground. Now that all the hard work is finished it’s time to settle-back and wait, enjoy a beer or two and after a couple of hours dig it up and with some luck if you’ve done the whole thing correctly it’ll be cooked properly.
Hangi food is traditionally served as a public buffet. The food is usually laid out on a table and folks typically help themselves as they please. Excellent Hangi accompaniments normally include fried bread and / or rewena bread. This information is not meant to be a full guide by any means. In order to prepare your own Hangi there’s a whole lot more specific material you need with regards to your equipment, preparation and timing. If any one of these aspects is off your Hangi could quite possibly turn out to be a complete failure. To avoid having to buy KFC it would probably be best to look for more detailed material if you happen to be unfamiliar with the ins and outs of the process.
Best steakhouse usa can develop long lasting client relations
Best Steakhouse USA can Develop Long lasting Client Relations
When the question of the best comes, then everything has to be perfect. Be it the interiors, choice of furniture, food court, drinks or the lighting, the best steakhouse in USA or anywhere else has to have everything of the highest quality. Do you love eating beef meat? If you are, then finding out the best steakhouse will not be a problem for you. You may be eating everyday at home, but sometimes eating in the best steakhouse can be a very good dinning experience. This is because you tend to dine in the special environment.
Steakhouses are famous all over for providing the best cooked steak to customers. Steak is one of the most inviting and the best features of a steakhouse. The best steakhouse owner has to take care that different variety of steak food should be a part of their menu card. It is because the more and more delicacies available for the customers will enable them to gain more recognition. The beef products and the sea food have to be prepared in different styles, so that the customers can have so many dishes to choose from.
People residing in USA have a special liking for beef products. The juicy and lip-smacking dishes attract customers. Suppose the food court is great in your best steakhouse and its interiors are shabbily done. There are numerous customers that are quite fussy about the d?cor of the steakhouse they are visiting. They might think that they have come to enjoy the food in such an awful restaurant. Now, the impression of the owner of the steakhouse will be completely destroyed. It is because he or she will get bad remarks and may tend to loose the business also.
Customers want that the dining experience that they have at the steakhouse be a memorable one. Even the steakhouse owner has to think that, he has to cater to a wide group of people and he has to offer everything of excellent quality. A best steakhouse acts as the base for profitable client’s relationship. The owner and the client develop a special kind of bonding due to the outstanding quality of services. It is the specialized features of the best steakhouse that compels the customers to come again and again. Obviously, the customer will visit the steakhouse on a regular basis only, if he or she is satisfied with its products and services.
The best steakhouse can be the idol place not only for having quite luncheons or dinners. They can be the best place for partying also. Well, the word partying calls for celebrations, music, dance and good food of course. In the matter of party, the best steakhouse owner should taka care of including some of the rare specialties of their restaurant. This will lend distinctiveness to your steakhouse. Apart from being adding distinctiveness to the party, the best steakhouse owner has to arrange for the best decorations. After all, the party has to be wonderful and the most memorable day of your life.
Nesco watt food dehydrator to the rescue
Nesco 700-Watt Food Dehydrator To The Rescue!
The Nesco 700-Watt Food Dehydrator is my lifesaver this time of year. I generally have these large plans for my garden in the spring when I plant. I think about how I’m going to freeze or can all the additional produce and have wholesome home-grown garden veggies throughout the winter and I plant just one more squash for extra and one more four tomato plants and perhaps just one more row of beans.
This will be the year that I’m going to be prepared for that harvest, then August rolls around. It’s hot out, everything appears to peak at the exact same time, you would like to go on vacation not be inside a sticky stifling kitchen with a canning kettle and there’s only so much room within the freezer. What to do?
I started drying my extra produce a few years ago and haven’t looked back since. Now I plant even yet another four or five tomato plants or patch of beets because they dry so well and it means I’ll have a stock of home-grown garden veggies in the pantry for that winter.
No more stifling hot kitchen in August over a canning kettle or giving up a day at the beach to pickle all those beets or beans until you don’t ever wish to see them again. No more wondering what that badly labeled block of ice something is from the back of the freezer, green peppers possibly?
Now I just pick what’s ready from the morning, do the preparation of slicing or blanching, whatever the vegetable or fruit needs for drying, set the temperature on the dehydrator and check back again in a number of hours for the finished item.
The dried fruit and vegetables take up a great deal less room than frozen or canned goods in my pantry or freezer. They store quickly in zip bags or plastic containers, just ensure that they are absolutely dry prior to storing. Any moisture left in will commence to mold and spoil the complete batch. They’re in particular fine in winter soups and stews where they simmer in the crock pot all day.
With the Nesco 700-Watt Food Dehydrator you have an excellent way of storing those veggies you planted in the spring and be able to enjoy your personal home-grown organic produce all year long.
Gas barbeque grills
Gas Barbeque Grills
The act of Barbequing or Grilling has been around as long as humans. Cavemen quickly realized that food tasted good after it was cooked over an open fire. Barbequing has become a standard American tradition for families. The reasons as clear as to why, not only does the food that comes from barbequing have a taste that is unmatched by other cooking methods, but it also gives a family a reason to gather outdoors. Today, over 90% of families in the united states hold or attend barbeque at least once a year. About 70% of all of the barbeques are held on a gas grill.
Gas grills work by a spark igniting the gas within the grill. Gas grills typically have a knob or button in which you push, which in turn activates a small hammer. The hammer hits the top of an ignition crystal. Then the burner mixes the gas with oxygen and spreads it all over the cooking surface. This makes the gas grill one of the easiest, and fastest grills to use.
Gas grills come in all shapes and sizes, which makes then ideal for just about any type of barbequing party. Smaller gas grills give you the portability needed to plan barbeque parties away from home. Larger gas grills are handy and efficient for cooking larger amounts of food quickly, and without the mess of other types of grills.
So after deciding that you indeed are in the market for a barbeque grill, there are several factors that you must consider when you purchase your first gas grill.
Weight
Gas grills literally come in all shapes and sizes. The type of grill you get should really depend on what you plan on using the grill for. If you foresee camping trips, barbeques at the beach, or tailgate parties, you may want to consider getting a smaller gas grill. Smaller gas grills can range from anywhere from 10 to 40 pounds. Portable gas containers are also available for these types of grills.
If your plans are move focused on home cooking, then larger grills should suit you fine.
Cooking Surfaces
Gas grills, unlike some of the other grills types, have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. You will be able to cook your whole meal, including side dishes if you plan correctly.
Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.
Surface Area
Similar to weight, you should consider the amount of cooking surface area you will need, depending on the situations you will be in. If you will only be cooking for yourself or you and one other, you will want a gas grill with a smaller surface area, as it will be easier to clean. If you plan on holding parties or cooking for a larger family, then you will want to consider a gas grill with a larger surface area.
This surface area may also include different types of cooking surfaces. Look for the type that suits you best, or is interchangeable.
Cost
Gas grills are typically on the higher end of the cost scale, as they require more mechanical parts then other grills. You can expect to spend anywhere from $50 for a smaller grill up to $400+ for a large stationary grill.
You also have to remember that you must also purchase the gas for your grill. Propane can be purchased at your local grocery store, superstore, or from a dealer. Bottoms come in all sizes, including miniature versions for portable gas grills.
Outdoor Cooking Review
Barbecuing tips to make you look like a chef
Barbecuing Tips to Make you Look-Like a Chef
Grilling the best way is by cooking the meats over the flames with smoke rather than direct flames. The object is to catch the heat of the smoke which gives the meats it’s tasty flavors — cooking over mesquite and hickory wood provides the meat these desired tastes. You can do this with a barbecue grill or pit that was made to cook like this — like a rotisserie grill or one of the top smoker barbecue grills will provide you with these results. You can also obtain the similar results with a charcoal, gas or propane grill with the lid down so that you keep the smoke from escaping. Want to know more on how to acquire those restaurant style flavors and grill like a chef?
Find Good Meat Cuts
If you go cheap on the type of meat you should be grilling with your not really going to get good outcomes. Having excellent meats on the barbeque grill that has a nice cut and thicker is one of the biggest barbecue grilling recommendations any one can give. I always cooked with real slender meat and no wonder I always burnt it. I didn’t select a good cut of meat that was thick, the meat has to be able to get the taste from the smoke. The best meat for a great steak is New York Strip or Rib Eye, each one is great choice for keeping in the flavor and has an easy to cut texture. For pork, the best one is to select tenderloin. The best seafood dish is Alaskan Salmon, these kinds of fish grill up as a steak — Halibut and Swordfish make excellent meats as well. Be cautious with fish, they grill quickly. Alot of people like to grill chicken, select skinless breasts for the health-conscious, but if you cook with the skin on, it will help safeguard the chicken from any burning and allows the meat to savor the fats juices. It just taste much better. Regardless of what meat you decide on make sure they’re fresh, the freshest cut meats will taste better. If you goto your local supermarket the butcher will help you out, they enjoy making a barbecue a successful one.
Get a Smoker Barbeque grill
Barbecuing with a smoker barbeque grill keeps the mouth watering flavors in the meat, as opposed to a propane gas grill. A smoker full of damp wood chips provides you with one of the best meals you’ve ever had. Fill it up with the wood chips, shut the lid, turn down the temperature and let it cook for awhile. Put some of your veggies, potatos or corn on the cob in aluminum foil and walk away. If your camping, placing the meat in a rolled up aluminum foil in the shape of a teepee operates merely as good on the open flame, however, you will not have the taste from the wood chips.
Homemade Barbecue Sauce
You don’t need to be a chef to create your own recipes for barbecue sauce. A lot of times you can look at the store bought ingredients to get some ideas. Here is one I cooked up that has plenty of flavour and works well for all meats — beef, ribs, pork, poultry and fish. Use 1/8 cup white wine vinegar, 1/4 cup molasses, 3/4 cup tomato ketchup, 1 ? powdered mustard, 1 tsp liquid smoke and work with other seasonings to taste, like garlic, sage, onion powder, red pepper or cayenne.
Because taste is the number one factor all of us eat barbecued food, it’s best grilled using indirect heat or smoke instead of on the open fire. Even though it might take more time, 6 to 8 hours for barbecued ribs, if you don’t have time, you can still use some of the best barbecue grills that use gas or electricity that lets you experience great barbecue flavours. Using these three basic barbecue cooking ideas, it is possible to enjoy authentic smoky flavors when your guests will have believed you put in hours cooking over a barbecuing charcoal cooker. I won’t let them know, if you do not tell them.
Britannia e line range cookers review
Britannia E Line Range Cookers Review
The dual fuel cookers, which are available in sizes 90cm and 100cm, come with an energy efficiency rating B and a stainless steel trim. Whichever size cooker you decide upon in the Britannia E Line range, you will have a choice of colours- stainless steel or glossy black, both of which will easily fit into the surroundings of a modern kitchen.
The Britannia E Line range provides the consumer with two ovens, which is great for large families and for entertaining guests. Both ovens feature integral electric grills and double- glazed see- through doors and internal oven lights so you can easily see how well that roast is coming along without even having to open the oven door.
Whether you go for the 90cm size cooker in the Britannia E Line range or the 100cm, the oven to the left will be 60cm in width. This nine function electric oven includes the very clever Quickstart fast preheat system so that you can get on with preparing and cooking your meal without having to wait twenty minutes for the oven to heat up.
The left oven also comes with a fully automatic programmer and minute minder, so no more ruined meals.
If you decide that the 90cm Britannia E Line cooker is the one for you, the oven on the right of the cooker will be 30cm in width. This oven only has four functions in comparison to the nine on the left oven. However, it does have a rotisserie so that you can spit roast your meat if you fancy a bit of a change. The 100cm Britannia E Line cooker has the same features as the 90cm cooker, but it is slightly bigger at 40cm in width.
As well as the twin oven, the dual fuel Britannia E Line range also features a gas hotplate. The hotplate has electronic ignition making your cooking experience safer as there is no naked flame needed to ignite the gas. Safer still, the gas hotplate includes three cast iron pan supports to minimise spillage and flame failure devices are available if you want them as an optional extra on your Britannia E Line cooker.
As well as everything I have mentioned above, the Britannia E Line range of cookers comes with height adjustable legs for your convenience. From an environmental point of view, this range can be converted to LPG if you are keeping tabs on your carbon footprint.
Britannia was established in 1985 and was one of the first companies to introduce range cookers in the United Kingdom. The business started with a very small team and his since grown steadily, which led to their move to larger premises in 1999 — Britannia House.
There are now over fifty people employed at their head offices and they have our own delivery and installation team, as well as a great number of service engineers to ensure good customer support. The 2 years warranty offers parts and labour security. Based in Blackpool, they can be contacted through their website.