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Types of cookware

Types Of Cookware

With all the hustle and bustle that goes on in our lives each and everyday it easy to understand why so many people overlook the simple little things that can improve their day and enhance relationships they have with those that they care about. I am referring to preparing meals for yourself and your family. While meals through the week may consist of whatever is easiest to throw together, the weekend at least offers us a time where we can dazzle our family with our culinary talents.
The foundation of preparing a gourmet meal is the cookware that we use. Before you start to say that the cookware doesn’t affect the quality of the food you are preparing I would like you to stop and think for a moment. Would you rather eat food that is burnt or undercooked because the heat was not distributed evenly or food that was cooked properly and evenly so that the taste of the herbs and spices came through the food?
Keep in mind, that cookware that has hot spots will cook your entire meal at a different rate. The type of cookware you prefer, whether it is stainless steel, copper, aluminum or cast iron is not as important as the quality of the cookware you are using. Quality cookware will help make sure that the heat is distributed evenly for proper cooking, and the lids to the cookware will fit appropriately to help avoid splashes and help seal in the heat.
The main concern among most people though when it comes to purchasing quality cookware has more to do with their budget then it does with the way your food will taste when you cook with it. While quality cookware does not have to cost a fortune, it also doesn’t have to be a matching set. Each type of cookware has a specific enough purpose that buying individual pieces can help complete the essential quality cookware needs.
For example, copper pots and pans are the most expensive and they distribute heat the best. However they are not ideal for preparing all types of foods, they scratch and depending on what you are cooking in them, they may transfer a metallic taste you to your feast. If there is one piece of copper cookware you must have it is a copper mixing bowl. The copper mixing bowl is essential in beating egg whites; the copper lets you beat the white to their maximum volume.
Aluminum is less expensive, does not distribute heat as well as the copper and can also transfer a metallic taste to you food. If you are going to purchase aluminum then make sure that you are getting anodized pans. This will help make them last longer and decrease the reactivity with your food. Cast iron skillets are wonderful for specialized cooking and searing the best steak you will ever have. They are slightly more expensive then aluminum and they need to be kept seasoned to prevent sticking.
Stainless steel pots and pans are what I like to call the middle ground. They are in the mid price range and distribute heat better then aluminum but not as well as copper and it doesn’t give you food a metallic taste. It is easy to clean and is good for everyday cooking.

How to deep fry turkey outdoors with a propane cooker

How to deep fry turkey outdoors with a propane cooker

Equipment Needed:
*15-20lb. turkey
*28-Qt. or larger turkey fryer pot
*Propane burner stove
*Oil thermometer made to withstand over 550 Fahrenheit 300 Celsius
*LP propane tank
*Thick work gloves(flame retardant cooking mitts works best), long and heavy sleeves(such as flannel)
*BC or ABC fire extinguisher, never use water to contain oil or grease fires
Preparations:
Completely thaw the turkey. This is extremely important for even cooking, measurable cooking time, and safety. Allow 1 day thawing time per 5lbs. of turkey in the refrigerator. Thawing at room temperature can breed and spread bacteria and also spoil the turkey. Once thawed, remove giblets and neck. Trim excess fat and skin. Make sure the opening at the neck cavity is wide and clear. Trim the opening larger if needed. Make a 1-inch cut at the leg joints to allow oil to drain after it’s finished cooking.
Next, measure the oil level needed for this bird. Mount the turkey on the poultry rack and insert into the fryer pot. Fill the pot with water until the turkey is fully submerged. Make a mark about a 3/4 inch below the waterline because oil will expand when heated. Pots made for turkey frying will usually have a maximum waterline, do not fill past this line. If there is not a maximum line, always leave at least 3 inches from the top of the pot. If the turkey is too large for the pot, the turkey will need to be trimmed down. It is very important to keep in mind that the water used to measure with will be contaminated. Thoroughly clean after draining the water. Completely dry the pot before adding oil.
Peanut oil is the most commonly used to deep fry turkey. It has a high flash point and is cholesterol free. Any good host should be mindful of peanut allergies of their guests. Any vegetable oil can be used for a lighter taste or due to allergies.
Once the waterline is measured, you may season the turkey. Dry seasoning works best on the turkey’s surfaces. Liquid marinade and or herbs may be injected into the the meaty parts. Mixing orange juice, beer, or wine with dry seasonings works wonders when injected.
Placing the Fryer:
One of the most important safety measure is properly placing the burner.The fryer needs at least 10 feet clearance on all sides from any buildings or flammable structures and should never be under any type of overhang or ceiling. Common dangerous mistakes include placing it on wooden decks, under the garage door, or loose uneven grass and dirt. Concrete or brick are the best surfaces to place the fryer. If using on the lawn, clear the area of grass and make sure the dirt is packed, firm, and even.
Wind and weather can be dangerous factors. Never use if there’s a chance for rain. Never use in medium or stronger winds. Always position the propane tank upwind and at least 2 feet from the burner. There needs to be extra clearance downwind than 10feet depending on how strong the breeze is. If winds are too strong, do not attempt to make a wind breaker or blocker. It’s too dangerous to use a gas burner in strong winds.
Time to Cook: NEVER leave the cooker unattended!
Light the burner before placing the pot on it for better sight and chance of knocking over the pot. Once lit, never leave the cooker unattended. The most important thing for a great fried turkey and to prevent any accidents is to always have at least one adult watching the cooker at all times. Add the oil to the measured waterline before placing the pot on the lit burner. Placing an empty pot on the burner will damage the pot.
Monitoring the oil temperature is important for deep frying anything. If the temperature reaches too high, there’s risk of fire. If the temperature drops too low, the food will stop «steaming» and oil will soak in causing it to become greasy a soggy. 350 Fahrenheit is the target cooking temperature for a turkey with peanut oil. Slight less, around 335 Fahrenheit is target for lighter oils such as canola. 400 Fahrenheit is a good critical limit. This means once 400 Fahrenheit is reached, shut off the gas. It will take more heat to flash the oil on fire than 400 Fahrenheit, but there’s no need to go this high and it will hurt the estimated cooking time. Temperatures under 400 Fahrenheit that are higher than target, should be controlled by lowering the heat on the burner. Turn off the gas if at any point the oil starts to smoke. Keep in mind that reusing oil will lower it’s flash point temperature.
Once the target temperature is reached, about 350 Fahrenheit, it’s time to drop the bird. Reduce the heat of the burner. Wearing thick gloves, long sleeves and thick shoes or boots, very slowly lower the turkey rack into the pot using a long grab hook. Lower the turkey so slow that it’ll take over a minute to completely do. Without gloves or long sleeves, oil splatter could cause «flinching» and might result in knocking over the pot filled with boiling oil.
After the turkey is completely inserted, increase the heat to raise the oil temperature back to target, this could take several minutes. Once the target temperature is reached, adjust the heat to maintain it. Be mindful of the critical limit, once 400 Fahrenheit is reached, don’t attempt anymore adjustments and turn off the gas. A turkey takes about 3 to 3 and a half minutes per pound to deep fry, about one hour for an 18lb turkey.
When the turkey is golden brown and done cooking, turn off the gas. Place newspapers or paper towels close by on a flat surface. Slowly remove the turkey rack from the pot using the same safety clothing as when it was lowered. Make sure the rack is high and clear of the pot before attempting to move to reduce chance of knocking over the pot still filled with boiling oil. Place the rack on the newspapers or paper towels to cool and drain. For several minutes.
Do not leave the fryer pot and burner unattended until it has cooled down which will take quite some time. Do not attempt to move the pot and burner until the oil has dropped down past 110 Fahrenheit. It’s very important to keep in mind that the oil is still boiling after the cooking is done and to keep children away from it.
Congratulations on your beautiful bird. Only problem is that you won’t ever be able to go back to dried oven cooked turkeys again.

Cast iron cooking equipment discover its benefits

Cast Iron Cooking Equipment — Discover Its Benefits

You don’t have to be a lover of the outdoors to appreciate the beauty of castiron cooking equipment. You do have to love the idea that your oven is strong, durable and high quality. If you are serious about the outdoors then you should investigate the variety of fantastic castiron cooking equipment that can be bought. Anyone who likes to go camping will definitely be enthusiastic about a cast iron double burner propane stove. You can cook virtually anything on this stove ranging from water for your coffee to steak for your dinner. It is a really economical way to cook and only needs so little to power it. So if you keen on the great outdoors this is an essentiial.
For those who love to cook outside or on camping trips then the Dutch oven is the perfect choice. Wherever you are, if its outside, then Dutch oven can be used to cook a whole variety of delicious meals. You don’t have to be limited to just grilled meats you can really achieve quite a spread including meatloaf, turkey, corn bread and even pineapple upside down cake, the list is endless, and the results are great. The beauty of cooking on a Dutch oven is that it is simple and fast and is ideally suited to cooking for many.
There are two very good reasons why cast iron cooking equipment works so well. First of all it is durable and made of the best quality material, therefore its not likely to break easily, if ever. Secondly, the results achieved from cooking food on cast iron equipment are amazing. Though the stove takes time to reach the required temperature,but once it has it stays at that heat so all your food is cooked evenly. Because the Dutch oven retains its maximum temperature you can use it to keep any prepared food for later, for example when preparing in advance for a dinner party or if you need to keep food warm for any member of the household who is working late and you want them to enjoy a hot meal without it being overcooked.
The Dutch Oven and the castiron double burner propane stoves are just two types of cast iron cooking equipment. There are lots to choose from. One piece of equipment you can use both indoors and outside is the cast iron reversible griddle. As its name suggests you can use both sides. One side is smooth and the other side is rigded. You can use it by placing it directly onto the oven burners. It really is worthwile to consider making the cast iron reversible griddle part of your cast iron cooking equipment.

Do a lot of people know what raclette grill is

Do a lot of people know what Raclette Grill is?

There are actually a lot of people who DO NOT know what Raclette Grill is and how fun Raclette Parties are!  I am personally a HUGE fan of Raclette Grill and Raclette Parties! Trust me it makes your dinner so personal and cool when your friends and family are over. It is just amazing! Raclette Parties create that atmosphere that helps people to connect and bond.

I am sure everybody knows what fondue is. Fondue came from Switzerland. It is a very social add-on to any party. Raclette dinner Party is also a Swiss-Style Dinner, but MUCH, MUCH better with more options. With Raclette Grill you are not limited only to cheese or chocolate. Raclette Grill can grill litreraly anything, excluding chocolate 🙂 Raclette Grill itself has two levels. On the top level you can grill bread, vegetables, meat or seafood. On the lower level there are individual raclette cooking pans. Depending on what type of Raclette Grill you can have minimum of 2 and maximum of 8 cooking pans. You can use those to grill for example chopped vegetables and then finish it with melting cheese on top.
The whole idea of Raclette Grill is to eat togeher, grill together and have fun together. Really, you do not have to do any major cooking. Just chop up ingredients that you and your friends like and set it on the table around the Raclette Grill.

It’s that easy! I truly believe that any household should have the Raclette Grill. Check out this link, maybe you can find one for you.

Well, now you know what Raclette Grill is!!! There is so much more to Raclette Grills than I just mentioned. You can explore the endless cooking experience by purchasing your own Raclette Grill.

Taurine in energy drinks

Taurine in Energy Drinks

A Japanese company released the first energy drink in 1962. The main ingredient is that drink is taurine and is still commonly used in energy drinks today. The first «energy drink» that came to the United States was actually a cola called Jolt Cola to which they added a whole lot more caffeine and sugar. It was introduced in the 1980s and quickly became the drink of college campuses.
First of all, let’s look at what most of these energy drinks are usually made of. Most of them are simply carbonated water loaded with gut-fattening high fructose corn syrup, caffeine, the amino acid taurine, and a few random B-vitamins thrown in for show to trick you into thinking there’s something healthy about these concoctions.
The main two ingredients of energy drinks are caffeine and taurine. These are the key elements that are supposed to «energize» our brain and body according to the plan of energy drinks creators. But practice shows different. The French scientists studied the composition and effects of energy drinks and came to the conclusion that the main ingredients of tonics do not go together and cause ambiguous body reactions.
Red Bull’s infamous ingredient is not from a bull’s semen or urine as reputed by urban legend, but rather, an amino acid, taurine, that was first discovered in bulls. This product is also banned in Denmark. Red Bull may be the best selling energy drink in the United States, but it isn’t so popular in other countries. It contains as much caffeine as two cans of Coke or Pepsi.
Another popular ingredient in energy drinks is taurine, which is actually something that we naturally get from foods that contain vitamin B6. We normally get more than enough taurine in out diet and the extra amount that we get from these energy drinks, depending on how much we consume, can become toxic in our systems.
The Energy drinks contain all kinds of vitamins, caffeine, and many other components that imitate the feeling of freshness and «refill» a person with vital energy to help in overcoming fatigue. Such components are Taurine or Carnitin. Those chemicals improve the metabolism and the concentration and cause significant withdrawal of tiredness symptoms.
Others point out that their only major concern is that people recognize the potential of these drinks and make use of them in moderation – in fact, many of the manufacturers of these drinks indicate on their packaging that they are not intended as fluid replacements and that there is a maximum advisable consumption per day.
Don’t be fooled by the small packaging bottle. 5-hour energy contains a huge 1870mg blend of delicious energy products such as taurine, citicoline, citicoline, tyrosine, phenylalanine, malic acid, glucuronolactone, and of course, caffeine. As well, 5-hour energy provides unparallel convenience, due to its small, 5 ounce bottle. A college student can carry it around with simple ease, and take shots whenever necessary.

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Frugal cooking tips

Frugal Cooking Tips

Frugal cooking doesn’t mean skimping on the quality of food you serve your family.  More cost effective cooking does not mean a loss of quality in your food.  Good and frugal cooking does require a little planning though.  
Shop for food items in season.  In season fruits and vegetables are going to cost less than out of season items.  You pay a premium for food stuff that are out of season every single time you buy them.  Stick with items that are currently in season and you’re sure to save a few dollars.  The availability of the produce will also make sellers price their products competitively.
Shop local.  Support local farmers.  You can be assured that the produce is fresh since they don’t have to travel far.  Fruits and vegetables get bruised when traveling long distances.  Or, go straight to the farm gate to buy your vegetables and fruits.  Farm gate prices are so much cheaper than market or grocery prices.  Bring a friend along so you can share your food finds.
Grow your own herbs or spices.  Using herbs and spices in your cooking can really make a difference in taste.  Fresh or dried, herbs and spices add a depth of flavor to your cooking.  You can grow your own herb garden using various techniques, including hyrdroponics.  Or, if you have the space, create room in the backyard for herb and spice growing.  Better yet, grow your own vegetables!  Now you’ll never run out of your favorite greens.
If you must buy, buy your herbs and spices whole.  Grind them up using a mortar and pestle whenever you need them.  For more flavorful herbs and spices, use them within six months or less.  After that long a period of time, the herbs and spices slowly lose their flavor.  If you’re frequently cooking for a large family or if you just use a lot of your favorite, buy the larger containers for more dollar value.  If not, buy the smaller containers as these will run out before the six month period, retaining maximum freshness and flavor.
Less meat will mean less expensive meals.  If you must have meat though, avoid the more expensive choice or premium cuts.  Tougher but no less flavorful cuts include chuck roast, flank steak and London broil.  You can cook beef stews and other beef based recipes for less than the usual.
Check out your local market.  Groceries tend to be more expensive than local markets.  You’re more likely to get fresher fruits, vegetables, fish and meats there.  Forge a relationship with a seller there and you just might get the items cheaper than the going rate.  How can you beat fresher and cheaper food items?
Check out the ethnic markets and grocers in your area.  Look around and you’ll find a lot of good deals that your grocery may not be able to offer you.  You no longer have to go to a Korean restaurant to satisfy your kimchi craving.  There are several variants available at every Korean grocery.  Love Chinese food but trying to save on take out?  Hit the Chinese grocery and look up recipes on the web.  You save money and enhance your cooking skills.
Frugal cooking allows you to cut back without sacrificing quality.  The savings you make can now be applied to other things.  Or, you can have dinner at your favorite restaurant.
And don’t forget, leftovers can make great meals, too!

Enjoy freshly cooked gourmet indian food from indian restaurant london

Enjoy Freshly Cooked Gourmet Indian Food From Indian Restaurant London

Gourmet Indian food has been one of the most preferred cuisines all over the world; it has enticed the taste palates of many for decades. Gourmet Indian food is the main cuisine of Indians and besides being tasty it is very healthy as well. When you think of dining out with friends and family all you wish to do is go to a restaurant which serves you authentic Indian cuisine the traditional way. To enjoy a sumptuous gourmet India food you should always visit an authentic Indian restaurant London

The taste and flavour of the gourmet Indian food comes from the fresh ingredients and the special Indian spices that are used to cook the food. These ingredients are fresh produce and no preservatives are used. To get maximum taste and health the food must be cooked fresh every day. An authentic Indian restaurant will always serve its guest with freshly cooked food rather than food cooked the previous day. When you plan to dine in an Indian restaurant London you should keep certain points in mind.

The restaurant should have a reputation of serving you with authentic Indian food and not fusion food. Many Indian restaurants running under the Indian tag changes the original recipes to suit the taste and palate of the Londoners hence what you get is fusion food rather than gourmet Indian food. Therefore it is important that you chose the right Indian restaurant London. When it comes to Indian cuisine nothing tastes better than freshly cooked food and the taste and texture of the ingredients of a dish determines whether the food is cooked freshly. One should never fall pray to a restaurant which just runs under an Indian name, instead look in to their menu and the chefs who would cook your food.

When you decide to dine out in an Indian restaurant London it is always advisable that you ask your friends and family for opinion, as they might have visited many restaurants and will be able to help you out with their suggestions. Always make sure that when you eat out you always eat fresh and from a good Indian restaurant as in that case you need not worry about the quality of your food.