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What is crockpot and how many tips

What Is Crockpot And How Many Tips?

A crockpot is a slow cooker. It is easy to use and can save lots of time.

When buying a Crockpot, it is best to purchase one that has a detachable liner. This model is a lot easier to clean. If your liner is non-detachable, you can line-up your crockpot using a cooking bag to make cleaning easier. You can also spray the inner liner using cooking spray.

The temperature of food should quickly reach is 140oF. You can test this subsequent to cooking after 4 hours on low heat. If it does not reach 140oF, your crockpot may be defective already.

To bring up the temperature to 140oF quickly, you can initially cook on high heat. Return to low heat after reaching 140oF.

High setting is 300oF while a low setting is 200oF.

Avoid placing frozen food inside a crockpot. It should be thawed or defrosted prior to cooking.

Remember that 2 hours on the low setting is equal to about 1 hour on the high setting.

Take the cooked food out of the liner or crockpot before to putting it inside the fridge. It’s because the liner is composed of thick material, and therefore food will not cool down immediately. It prevents the growth of harmful bacteria. For more details www.150-venison-recipes.com .You can only fill up your crockpot about ? up to 2/3 full. If the crockpot is full to the brim, cooking will be difficult. If the liquid and food level is a bit lower, it can quickly cook the food.

Food placed at the bottom part of the slow cooker will be cooked faster and will appear more moist since it is immersed in simmering liquid.

You need to remove the skin off poultry as well as trim off some of the meat’s excess fat. Otherwise, fat will eventually melt with the cooking duration, adding to the unpleasant texture of your dish. Aside from this, foods rich in fat are cooked quickly.

You can concentrate on the flavors and also thicken some juices by taking off the crockpot’s lid, and thus, cooking it on high setting during the last hour of your assigned cooking time.

Since there are types of meat that should be cooked for 8 hours in low setting, you can use cheaper meat. It is not only less expensive but it also works best with slow cookers. Aside from this, cheaper meat also contains less fat, making them more suitable for crockpot cooking.

Take note of layering instructions. Vegetables, compared to meat, cannot be cooked quickly. They should be placed at the bottom.

If you are cooking on low setting never lift the lid to stir food. Every time the lid is lifted heat is released. It extends cooking time from 20 to 30 minutes. Instead, just spin the cover until some condensation falls out so you can check the progress.

For better results, ground meat should be cooked using a skillet prior to placing it inside your Crockpot. You can only add seafood by the last hour of cooking. It avoids overcooking seafood.

You can brown big pieces of meat prior to cooking with the Crockpot. Browning can add color and help give more flavor to the food.

Tabasco sauce and cayenne pepper have a tendency to taste bitter if food is cooked for a long time. You can use only small amounts at the beginning, adding a little at a time towards the end of cooking. For more details www.classic-dessert-collection.com .So that tender vegetables do not become overcooked, only put it in during the last 40-45 minutes of cooking time. Tender vegetables include mushrooms, tomatoes and zucchinis.

Unless stated on the recipe manual, dairy products can only be added around the last 25 to 40 minutes of cooking time.

Add and stir-in the spices only during the last hour. If these spices are cooked with the other ingredients for a long time, it will just lose its flavor.

Tips on cleaning a messy toaster oven

Tips on Cleaning a Messy Toaster Oven

Toaster ovens are small electric kitchen appliances designed to preheat frozen goods. There are things to consider when cleaning messy toaster ovens.
A toaster is designed to preheat frozen goods or toast slices of breads. Toaster ovens are small kitchen appliances that come in different brands and models. It is useful in toasting pastries and bagels. Moreover, toaster ovens can handle all that plus bake or toast small items that cannot fit in a normal toaster. A classic and current 2-slice toaster functions anywhere with 600 watts and 1200 watts, making toast in one to three minutes.
Modern toasters are usually one of the three varieties. Other kinds include toaster ovens, conveyor toasters, and popup toasters. In automatic or popup toasters, slice breads are inserted on the top of the toaster. The lever of the side of the toaster is pushed down to start. When an interior device verifies that the toasting cycle is done, the toaster turns off automatically and the toasted sliced bread pops out of the bread toaster slot. The heating elements of automatic or popup toasters are generally oriented vertically, parallel on the slice bread slot.
The primary features of toasters that vary with its different types control the settings and sizes. Typical household toasters either have two or four bread toaster slots. Wide-mouth toasters have slots big enough to accommodate breads and other bagels larger than a usual slice of bread.
Industrial and commercial toasters also vary in functionality and size. Several are designed to double as a toaster oven or to keep toasted slice breads hot without more toasting. Other industrial and commercial toasters feature a built-in conveyor that lets the toaster make a couple of hundreds of slices bread to toast in an hour.
Toaster ovens operate like toaster. A toaster oven is more complex and is usually more expensive. You will probably think twice before tossing a 75 US dollars toaster oven into the recycle bin. Several toaster ovens easily toast sliced bread and other related products horizontally rather than vertically as with popup toasters.
Other toaster ovens are essentially small ovens. The differences are classified by the wattage used and by the controls. Several toaster ovens let you broil and bake foods, offering function control and precise temperatures.
Toaster ovens are suitable kitchen appliances. They are portable yet efficient. It is also more convenient than pulling out a large cookie sheet to cook something small. The problem with toaster ovens is that it gets messy. You can follow the steps listed below to clean a messy toaster oven.
First, turn off the toaster oven and then unplug it. Let the toaster oven cool completely before cleaning it.
Remove the crumb tray of the toaster oven. Put out the crumb tray and then scrub it with dish soap, a non-abrasive sponge and warm water.
Wipe down the exterior surfaces of the toaster oven. Use a soft cloth or lint-free cloth as well as a sanitizing spray like 409.
Clean the interior of the toaster oven with soapy water, warm water and sponge. Warm water will help dissolve the grease.
Scrub down the uneasy-to-remove build-up of food using a synthetic type of scouring pad. Hence, when you wipe it after every use, you can avoid the build-up of food.
Remove and clean the shelving with warm soapy water. Let the shelving dry thoroughly before putting it back in the toaster oven.

How to properly enjoy bizarre meats

How To Properly Enjoy Bizarre Meats

I have always had a penchant for the unusual, especially when it comes to food. I have no idea where it comes from, but I take adventurous eating to a new level. Over the past few years, I have made it a personal goal of mine to eat as many strange animals as possible. I pride myself on having eaten more weird animals than most people I know.

One of the issues I initially had when I began on my quest to eat strange things was how to prepare them. Here are my top 10 favorite unusual animals that I have eaten and some tips on how to prepare them. Granted, some of the entries on the list might not seem weird at all to some, but I bet the average American would not touch the delicacies on the list.

1. Alligator
Alligator actually has a rather mild taste, like the dark meat on a chicken. Think of it as poultry but with more heft. Alligator meat is rather difficult to come by, but if you get your hands on it, try it in an etouffee recipe.

2. Wild Boar
While related to pig, they do not taste the same. Boar tastes like a cross between pork and beef. Wild boar works well in any recipe where you want more heft than pork can provide. First time I tried wild boar it was in jerky form.

3. Shark
To be honest, shark is rather bland. I thought it tasted like swordfish or any other bland white fish. However, amongst the meats on this list, shark is one of the easier meats to come by. I see it every now and then at my local supermarket. Prepare shark just like you would prepare any white fish. I personally enjoy grilled shark.

4. Eel
OK, so if any of you eat sushi, chances are you’ve eaten eel. Eel, or unagi as it’s known in Japanese, is a fairly common sushi topping and one of my personal favorites. I always thought eel had a distinctly smoky flavor that paired nicely with the saltiness of soy sauce.

5. Kangaroo
While some may have trouble eating Roo’s cousin, kangaroo is hands down the most delicious cut of meat I’ve eaten. Seriously, it’s that good. For a red meat, it’s lean and tender with a touch of natural sweetness. I had no trouble finding some when I was in Australia, but it might be a bit difficult to get in America. If you find some, buy it immediately.

6. Bison
Increasingly, bison is becoming easier to obtain, but it’s still delicious nonetheless. You might need to go to a specialty butcher to find it, but its lean, rich, beefy taste is worth it. Bison with cumin is delicious.

7. Cricket
Cricket, surprisingly enough, is delicious. Not terribly meaty, it tastes like a cross between a peanut and a potato chip, crunchy, flaky and salty. The only time I had cricket was in my eighth grade Spanish class. My teacher brought in fried crickets and I was one of the only ones brave enough to try them. Freak out your friends and family by putting crickets into chocolate chip cookies.

8. Ostrich
I thought it tasted almost exactly like beef. Ostrich, although a bird, tastes like a red meat, but is actually far leaner than beef. If you love beef and the taste of burgers, but worry about fat and cholesterol intake, then ostrich is a perfect choice. Take the beef out of the classic recipe and make Ostrich Bourguignon instead.

9. Frog
Yes, it really does taste like chicken, in fact almost exactly like it. Frogs, as you can imagine, are not terribly meaty and you can only eat the legs really. I find frog legs substitute perfectly with chicken wings.

10. Camel
Of all the supposedly bizarre meats that I’ve eaten, camel is the most disappointing one. It tastes exactly like a cheap steak, only with a funky and almost bitter aftertaste. My camel steak was not a pleasant dining experience. If you must try it, at least smother it in your favorite marinade.

For more great cooking tips and recipes, check out RecipeLion.com

Some basic tips of crockpot cooking

Some Basic Tips of Crock-pot Cooking

Crock-pot cooking can offer some very tasty meals and desserts however some basic rules should be followed when using a crock-pot to cook with. For more help visit to: www.classic-dessert-collection.com. You should be careful not to over stir their food while it’s cooking in a crock pot. Taking the lid off during cooking causes vast amounts of heat to escape, therefore the food should only be stirred if it is clearly stated in the recipe.
Some elements can only be added at the end of the cooking time. When using milk and sour cream be sure to wait until the last fifteen minutes of cooking time before adding these ingredients. Unless the recipe states otherwise, seafood only needs to be included during the last hour of cooking time.
Pasta and rice cook requirements are quite different for crock-pot cooking. For the best results with pasta, cook in boiling water until just tender, and then add the pasta to the main dish during the last thirty minutes of cooking time. You should also try to use long grain converted rice for the best results. If the rice does not appear cooked completely through, you can add another 1-1.5 cups of liquid per cup of rice. Always boil beans before adding them to the crock-pot for cooking.
Frozen foods can be used in crock-pot cooking. For more help visit to: www.cooking-chinese-style.com. When cooking frozen means you should use at least one cup of warm liquid along with the meat. When preparing these types of meals you should all for and additional four to six hours on low temperature or two hours on high.
Contrary to popular belief, cooking raw meat in the crock-pot is very safe. During the cooking process, the meat’s internal temperature reaches approximately 170 degrees in beef and 190 degrees in poultry. Two important things to remember however is to always cook the meat for its complete time recommended in the recipe recommend time. Secondly, do not remove the lid on the slow cooker. There is no requirement to brown meat beforehand unless the you prefer the look and taste of browned meat.
When cooking in a crock-pot the best flavors will come from whole herbs and spices. Crushed herbs and spices rapidly lose their flavor during the long cooking time, but whole spices keep their flavor during the entire cooking time because they take longer to let go of their flavor.
Crock-pots can be used to make desserts and baked goods as well. You should be sure not to over beat breads and cakes; and should always follow the recommended recipe guidelines. Never add water to the crock-pot unless it specifically says to do so. Always allow cakes and breads to sit and cool for five to seven minutes before taking them out of the pan.
Vegetables like potatoes and carrots should be cut no larger than 1″ thick, and put in the bottom of the pot, since they require more time to cook. Crock-pot cooking can be delicious for both meals and desserts when some basic guidelines are followed.

Cook french white sauces easy and delicious

Cook French White Sauces — Easy and Delicious!

French chefs are known for their splendid sauces—sauces that do not cover up the flavor of the food served with them, but rather compliment whatever they are eaten with. And while many American cooks assume French sauces are difficult and time consuming to make, nothing could be further from the truth.

While it makes good sense to at least begin with an excellent cooking recipe for a French sauce and complimentary menu, you’ll soon learn you can whip up a sauce quickly without looking at a recipe.

Here’s how to make a classic white sauce (or, as the French say, sauces blanches).

What you need:

Butter

Flour

Milk or stock (you can even use wine)

1. Begin by measuring out the roux, or the butter and flour base of the sauce. (As a general rule, follow these guidelines: For a thick sauce, use 1 T. of flour for every cup of liquid; for a medium-thickness sauce, use 1 ½ T. of flour per cup of liquid; and for a thick sauce, use 2 T. of flour per one cup of liquid.)

2. Over low heat, melt 2 T. of butter in a saucepan.

3. Blend in 3 T. flour. Cook these two ingredients together slowly for several minutes before adding any other ingredients, stirring constantly. After about 2 minutes, the roux should be frothy.

4. Meanwhile, in a saucepan, heat 2 cups of milk and a pinch of salt until they boil.

5. Remove the roux from heat. Once it stops bubbling, add to it the milky liquid. Beat with a wire whip.

6. Place the saucepan over medium-high heat and continue to use the wire whip until the sauce comes to a boil. While continuing to stir, boil for 1 minute.

7. Remove from heat and add salt and pepper to taste.

8. If desired, you may also add extra flavoring. Typical additions are butter (usually, about ½ to 1 T. per 1 cup of sauce) or cream (to taste).

9. Serve immediately or freeze for later use.

TIPS: If you follow these guidelines, your white sauce should turn out splendidly. But if for some reason the sauce is lumpy, you may use a blender to even it out. Sauce that’s too thick may be thinned with milk, stock, or cream. Sauce that’s too thin may be boiled down until the correct thickness is achieved.

Warning: Always use a heavy stainless steel, porcelain, enameled, or tin-lined copper saucepan when making white sauce, to avoid scorching and discoloration.

Positive tips for cooking surrounded by a wok

Positive Tips For Cooking Surrounded By A Wok

Good quality woks have heavy features so that it can maintain heat. Woks come in different sizes for different recipes.
• Stir-frying — This is considered as the classic way of cooking with the use of a wok. It gives off a smoky flavor because of the cooking technique, which is stirring. For the preparation, make sure all the ingredients are ready.
• Deep-frying — For this technique, make sure that there is enough oil in the wok. Aside from this, maintain a medium-high heat, which ranges only up to 375 degrees. It has a built in structure that can maintain the heat. After this, you only need to wait until the food turns golden-brown. Hence, use a wire strainer in removing the food out of the wok. This is for draining the oil. Another option is to place a paper towel on the plate. Doing so will help absorb excess oils.
• Steam — With steaming using a wok, most people often use bamboo steamers. A bamboo steamer is a round basket that holds the food over the steaming water. In order for the steam to come out, the lid should be tightly closed. Then, place the bamboo steamer in the wok and fill it with some water. The water should be half inch below the steamer. After this, cover the wok and let the water boil over high heat. The duration of the steaming process depends on the particular recipe. Next, carefully remove the bamboo steamer from the wok. Another way of steaming is with the use of a so-called «wire streamer». This is a good way of braising and smoking food. All you need to do is to place the rack inside a wok and add 1 inch water below the rack. Make sure the water does not touch the rack. You need to then arrange the food which can be steamed in a heatproof plate. You will then put the plate on the rack of the wok. Lastly, cover the wok and maintain medium-heat or as directed in the recipe.
Hence, the curved shape of this utensil acts as its main advantage. This can make the large foods shallow fried. The other spices are automatically deep-fried even with a small amount of oil. Aside from using gas, you can also make use of electric heating elements for woks. Although usage of gas can provide even heat at the bottom of the wok, the electric stove is much needed in a household kitchen. The electric stove can also provide a concave induction along the cooking surface. It can also respond quickly to the changes in temperature. A type of wok that is perfect for a flat round electric stove is the one with the round flat bottom. People are now enjoying the benefits and efficiency of using a wok.
A wok is a utensil used for cooking. It has special features for different cooking styles. It is made of stainless steel iron, copper or aluminum along with a handle found in both sides.
Woks are traditionally used in Chinese cuisine. Chinese recipes have different techniques in cooking. Due to its concave curve structure, heat is being distributed evenly. It is perfect for stir-frying as well. Aside from this, it has a hot spot on the bottom, giving more heat in very low to medium-high fire. This makes it perfect for deep-frying. Wok even has features that can be used for steaming foods.
Woks are also used in restaurants due to their very fast attribute of increasing temperature, allowing the cooking of food even in a short span of time. Although there are various types of pans in the market today, the wok may be the chefs’ first choice.
Chefs can cook with their own style and technique. This piece of art wok makes cooking very easy. The lower arm will then exert a large amount of force since this part is quite heavy, especially if it is used in stir-frying. It’s easy to stir while cooking because the edges make the food seem to push up onto the sides.
Woks have different handles, depending on the brand and type. A wok that has a single handle will help the chef toss the food. It also requires a large amount of arm and wrist strength in order to produce this.
At current, the most common material used in making woks are carbon steel and cast iron. These materials are more costly as compared to the traditional ones. A non-stick wok which is covered with Teflon is the most used variety. Aluminum is also the best conductor of heat. Plus, this makes it much easier to clean. Although it’s the traditional way, aluminum is still soft and can get easily damaged, making it durable for steaming. This is especially because of its lid.

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Condiments why barbecue sauce is often over looked

Condiments: Why Barbecue Sauce Is Often Over looked

This article gives an explanation between the difference of connoisseur and classic barbecue sauce. It is suggested to buy your sauce online due to the variety and validity as opposed to a grocery store.
Barbecue sauce is usually given a bad rap due to the stigma of beer and burgers and white trash. It is always a smart idea to check the ingredients of the sauces you purchase to avoid the unhealthy and uninviting sauces. If the ingredient list has many long words with chemical sounding names, chances are it won’t be the best sauce to buy. Not only are the preservatives bad for you, there are more sauces that may taste better!
Ingredients like garlic, butter, pepper, mustard, salt, celery, and Worcestershire will most probably all be substantial additions to the filet sauce and are also the ingredients that make up bbq sauce, what a coincidence. Not really, because these ingredients compliment beef, especially steak, very well. It is just the name barbecue sauce that has a tendency to scare people off.
Online websites like The Sauce Works are your best bet when looking for good gourmet sauces. These kind of sauces are typically very costly in grocers stores because they are not being called bbq sauce, as what they truly are. They are given a formal named and slapped on a gastronome price, and the consumer, you, is being fooled. It is straightforward to distinguish between these sauces when one tries them, but that isn’t unvaryingly an option. Whether or not you are grilling or baking, sauting or sauting, barbecue sauce it going to do wonders to your formerly bland meals. Company also will be amazed at your creativity and excellent cooking skills! Overall, checking the ingredients and buying gourmet barbecue sauce online, vs classic from the store is a great addition to your kitchen!

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