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Trentinoalto adige the special flavor of italian cuisine

Trentino-Alto Adige — The Special Flavor Of Italian Cuisine

Italian cuisine, influenced by different cultures and eras, has an interesting history. It is a conglomeration of ideas, which together form a characteristic Italian flavor that differentiates if from the cuisine of other regions in the world. It is precisely this fact that makes it one of the hot favorites of the world.
The best example of the influence of history on Italian cuisine is Trentino-Alto Adige, a region in Italy. A large number of external factors have played an important role in shaping the cuisine of this region. It is an amazing blend of popular Italian recipes and the specific, unique flavor of this region.
Before the mid-sixteenth century, the cusine of Trentino-Alto Adige was extremely simple. The inhabitants ate only to keep body and soul together. The cuisine had far to go and a lot to develop. Many historical events that took place after this lent a distinct shape and flavor to the cuisine of this region.
Council of Trent
The Council of Trent was the first event of significance that changed the cuisine of this region for the better in 1550, the year in which it was organized.
This council was an Ecumenical Council of the Roman Catholic Church, organized to find ways of countering the rise of Protestant Reformation. One would wonder how such an event, which bore no connection whatsoever to cuisine, influenced the food habits of the inhabitants of this region.
The religious officials who participated in this event, were gourmets who appreciated fine cuisine, which was why this event inspired the people of this region to prepare and appreciate fine cuisine. This is one of the best examples of how historical events can shape a region’s cuisine.
Other Influences
The Habsburg Empire and the Republic of Venice also influenced the cuisine of this region. Slav, Hungarian, and Austrian cuisines also had a great part to play. Again, one would wonder what role these cuisines, so different from Italian cuisine, play in the shaping of the Italian taste.
The Unique Elements of This Cuisine
While the rest of country usually uses sea fish in most of its cuisine, this region is famous for its supply of fresh fish. In spite of the foreign influences, the region specializes in dishes, commonly thought to be typical Italian, such as tomatoes, pasta, and olive oil, in addition to a variety of other Italian dishes such as sauerkraut, dumplings, and potatoes. On Sundays, Goulash is commonly served.
Those who are conscious of their health should note that one of the popular ingredients of the region’s cuisine is lard. If saturated fat is not good for you, you should enquire about the ingredients used in the food of this region. Many chefs consider lard to be the best ingredient in the preparation of certain delicacies. Needless to say, Italian chefs have no second thoughts about it.
Here is a list of unique items that are found in this region alone. One of these delicacies is potato dumplings with ricotta. Dumplings, though not commonly associated with Italian cuisine, is quite common in this area. Canerdeli, made out of leftover bread, is a special dumpling found only in this region. The region also has its own particular sauerkraut with a dish of stuffed chicken.

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.

Basic slow cooker tips and delectable roast beef recipes

Basic Slow Cooker Tips and Delectable Roast Beef Recipes

There are things to consider when using a slow cooker or crock pot. There are also various roast beef recipes you can make with your slow cooker.
Slow cookers or crock pots are countertop electrical cooking appliances that maintain a low temperature for several hours. This enables cooking stew or pot roast without the need to check on it from time to time.
Amateur cooks will find it very easy to handle and maintain. All you need to do is to fill it up, and then turn it on. After several hours, dinner can be served. However, when using the slow cooker, there are some things you need to consider. It is best to get one that has a removable liner, making it very easy to clean. If you already have one with a non-removable liner, you can just use a cooking bag; then, use cooking spray on the inner liner.
Make sure you only fill your slow cooker ½ up to 2/3 full. The food will not be cooked properly if filled to the brim. However, if the liquid and food level is a bit lower, it will cook quickly.
You will find that the food along the bottom part of the slow cooker are moister and become cooked faster. This is because they are continuously immersed inside the simmering liquid. Since fats have a tendency to melt and cook easily when heated for a long time, resulting to an unpleasant texture, it is best to trim the excess fat formed and remove the skin from poultry.
During the last 30 minutes of cooking time, you can remove the lid and cook it on high to thicken the juices and add more flavors. It is best to cook on High during the 1st hour of cooking so that the temperature would easily reach 140 degrees, ensuring food safety. When you are almost done with your cooking, you can turn the dial to Low.
Do not place frozen foods inside your slow cooker. It should be defrosted first before cooking it. This way the temperature would easily reach 140 degrees. It also protects the appliance from being damaged.
Use cheaper cuts of meat because this requires about 8 hours of low cooking. Aside from being able to save money, they have less fat, moist and they result to more tender meats.
Ground meat should be cooked inside a skillet prior to cooking it in the slow cooker. If you will be cooking seafood in a slow cooker, this should be added in the last hour of cooking; otherwise, it will become overcooked and it will showcase a rubbery texture. Take note, 1 hour on high setting is actually equal to 2 hours on low setting.
Only use small amounts of Tabasco sauce and cayenne pepper because they become bitter when they are cooked for a long time. It is best to add them during the end of your cooking time.
Make sure you only add tender vegetables such as mushrooms, tomatoes and zucchini on the last 45 mins. of cooking time. This way, you will not overcook them.
Dairy products, on the other hand, must be added only during the last 30 minutes of cooking time.
Prior to storage, take out cooked food from the slow cooker or liner. Since the slow cooker’s liner is composed of thick material, cooked food will not be able to cool down quickly so as to prevent the growth of bacteria.
Only stir in spices during the last hour of cooking time. If you cook this for a long time, it will lose its flavor.
Carefully follow the layering instructions. Since vegetables are not cooked as easily as meat, you need to place them in the bottom of your slow cooker.
If you are using low temperature, do not lift the lid when you stir. This is because the heat will escape and extend the cooking time to 30 minutes more. You can check the cooking progress by spinning the cover so that the condensation would fall off, giving you a chance to look inside your slow cooker.
Here are some of the best Roast Beef Recipes you can cook with your slow cooker:
Roast Beef a la Mushroom Soup
Ingredients are 1 can of Cream of Mushroom Soup, small to medium shoulder or chuck of beef roast, 1 can of French Onion Soup, a dash of pepper and ½ can of water (for cleaning the soup can).
Place the first 3 ingredients inside your slow cooker. Mix the ingredients until thoroughly blended. Sprinkle a dash of pepper. Put the settings on Low and allow cooking for the entire night. The next day, remove the meat and prepare your gravy. If your gravy seems too thin, add about 1 to 2 tsp. of cornstarch with ¼ cups of cold water. Set the cooker on high. Stir in the mixture to thicken and serve.
Roast Beef with Gravy
Ingredients are olive oil, 3 to 3 ½ pounds Boneless Rump Roast, 8 garlic slivers, salt and pepper. You will also need a meat thermometer. For the gravy, you will need some beef stock or red wine and corn starch.
One hour prior to cooking remove the roast from the refrigerator at put it in room temperature.
Using a sharp knife, you need to cut about eight small incisions around your roast. You will place one sliver of garlic on each incision. Place one tablespoon of olive oil around your roast and then sprinkle it with salt and pepper. Put your roast on the oven rack with the fatty side up and a drip pan over a rack under the roasting rack. This way, you will not be required to turn the roast.
Brown your roast at 375oF for 30 minutes. Then, put it on 225oF. It would still 2 to 3 hours to cook but if it starts to drip and is already brown externally, use your meat thermometer to check its temperature. After this, pull your roast from the oven once the temperature reaches 135 to 140oF. Place it on an aluminum foil for about 15 minutes and carve to serve.
For the gravy:
Take out the dripping pan from the oven. Place it on the stove top while it is on medium heat. Collect the drippings, add water, beef stock or red wine. This will loosen the drippings off the pan. Then, dissolve one tablespon of cornstarch with water and add this on the drip pan. Stir it quickly as the gravy thickens. You can also add some butter, salt and pepper. Aside from this, you can also add some fresh thyme.

Barbecue grill on sale

Barbecue Grill On Sale

Before you even countdown to your most awaited summer camping, barbecue grill is just around the corner. Your grill needs a replacement and your family deserves one that will create delightful, mouth watering and tantalizingly appealing steaks. Today might just be the perfect time for you to check out a barbecue grill that has been on sale. While your kids are daydreaming of the outdoor steak feast that they have sumptuously enjoyed last time, get the most discounted prices guaranteed with superior quality just perfect for a delicious treat!
There are important considerations to jot down on your notebook before buying. If you have eyed on one grill during the past couple of days, think and recall if you particularly like that model because of how it looks. Include the following notes before you spend your dollar on it.
You have a wide array of options but consider how much did you budget for on this future purchase. If you have a few restrictions, go for something that’s «worth your dollar.» A grill with an exceptional quality will essentially cost more than the common types. Never sacrifice quality when buying for these kitchen equipments; choose one that is made to last way longer than cheaper models.
If you’re cooking for a large brood plus some kith coming over to join this year’s camping, you may need a larger grill. Get a huge size that can be portable with stainless wheels and will not cause too much bulk in your trunk. There are huge-sized grills with removable accessories and those that are even collapsible. These removable accessories you may only use when necessary so that you could check what and when to bring which.
There are accessories that are most useful to your camping needs such as the food preparation and storage areas. There are side burners too that can be of big help. Drip trays gives you more freedom to worry not on cleaning the grill afterwards, in that way, you can be more involved with the activities and spend quality time with your family. Get a barbecue grill that’ll make cleaning a lot easy.
Once camping season is over, your next important thought is whether there is ample space in the house for equipment storage. Proper maintenance promises long use and therefore, getting the value for the grill.
Have you thought just yet the type of grill you’re buying? Whether you go for the fuel type, with smokers or the traditional, check out the features that could allow you to multi task, to save time and effort by doing things simultaneously. Think of roasting while the steaks are grilled and you prepare food on the dining table? Convenient, right?
It may not be as easy as 1-2-3. Surely, there are additional pointers you need but this is a way to start and seal that deal. Camping can be anytime of the year so your barbecue grill should be ready by now. The steaks can’t wait and the kids are asking! Throw that steak feast and enjoy a real good time with your grill in tow.

Cooking easier with some fine steps

Cooking Easier With Some Fine Steps

Truthfully speaking there really is no such thing as trouble free cooking though there are things you can do that will take a good deal of trouble out of your cooking.

Most of the tips here will be beneficial to novice or beginners in the culinary arts however: there are some great refresher tips for those who are more experienced when it comes to cooking as well. For more resources visit at www.chef-123.com. Hopefully you will learn some things through the next few paragraphs or at least remember some things you had forgotten.

First of all, cleaning as you go will take a lot of the trouble out of what comes after the cooking. When asked the least favorite thing about cooking a wide margin of women proclaim without a second of hesitation that the clean up by far is the worst thing about cooking. To make things easier, clean as you go. Keep a sink of hot sudsy water ready to go the entire time you are cooking and wipe up any spills that occur immediately to avoid sticky messes that are much more difficult to clean afterwards. You should also note that if you transfer your food to serving dishes and immediately wash your pots and pans they will be much easier to clean than if the food is allowed to sit in them while your family dines.

My best friend is constantly burning her dinners. The reason is: She believes in high or low when it comes to cooking and there is nothing in between. Very few meals should be cooked on high truth be told. You are much better off to begin the food preparation at a medium or medium high temperature and to adjust accordingly.

Make sure your oven is preheated. The temperature of the oven does indeed make a difference in the cooking process. While there are those that believe preheating is a simple waste of electricity it is what is required in order to achieve the optimal results when cooking. Most modern electric ovens will signal when the proper temperature has been achieved.

Select recipes that fall within your comfort zone in order to avoid making mistakes or becoming too stressed about the cooking process. Once you’ve decided on your recipe read it through a couple of times in order to be certain that you not only understand all the steps involved but also have all the necessary ingredients before beginning.

Wash your hands thoroughly and wash your hands often. You can also login to www.cheese-cake-recipes.com. Remember the sink of sudsy water I mentioned above? You’ll want to use it quite frequently in order to wash any surface, cutting board, plate, or utensil that has come into contact with raw meat in order to avoid cross contamination. The same holds true for your hands.

While to some degree these tips may seem a bit simplistic, when it comes to trouble free cooking there really is no such thing. The more you do to make the cooking process seem as effortless as possible the more trouble free your cooking will really be.

What is the best way to cook frozen shrimp

What is the Best Way to Cook Frozen Shrimp?

Shrimp is without a doubt one of the most popular forms of seafood in the US and abroad. When compared to other types of shellfish, like lobster for instance, it is more affordable, and can be just as delicious if prepared correctly. It is an extremely versatile shellfish and with a bit of experience, is very easy to cook.
As the title of this article suggests, many people are searching for the best way to cook frozen shrimp. The reason why this is such a popular question is because this shellfish freezes very well. Many of us, after we buy some, store it in the freezer for future use. In fact, most of the shrimp we purchase is frozen before we buy it from the store. Even the shrimp that is supposedly fresh, has more than likely been recently thawed. There is nothing wrong with this, as I said earlier, this shellfish freezes quite well.
Hopefully the shrimp you already have on hand is still in the shell. You should avoid, if possible, purchasing any that has been peeled. A lot of the flavor is in the shells, so if it has been pre-peeled, it would have lost a good deal of essential flavor. Besides, if you peel it yourself, you can save the shells and use them to make a delicious stock that can be used in lots of other recipes.
Of all the various ways to cook shrimp, grilling and broiling are by far my favorite methods as I believe they impart the best flavor and are rather simple to prepare. Below is a recipe and instructions for marinating and grilling shrimp.


I highly recommend that you DO NOT use your microwave to defrost shrimp, or any meat for that matter. I know, from past experience, that the microwave can partially cook the meat during the thawing process and it also does something to the flavor and texture of the meat. I will usually take the shrimp out of the freezer a day or two before I plan on cooking, place it in a covered bowl, and defrost it in the refrigerator. If I am in a really hurry, I will place them in a colander and thaw under running cold water.
Grilling this delicious shellfish, preferably on a charcoal grill, provides intense flavor and they hold up wonderfully on the grill. Some of the best types of ingredients that compliment grilled shrimp are acids like lemon, lime, orange, tomato and vinegar. One of my all time favorite ways to grill them is by first marinating them in a citrus herb marinade. This is especially wonderful in the summertime. It is light, healthy and goes great with an ice cold beer or glass of wine.
Keep the shells on when marinating and grilling. Many recipes call for grilling with the shells removed. This is not recommended as the shells not only provide great flavor, but they also protect the shrimp from overcooking and drying out. This is not necessary, but it is also quite helpful to keep the tails on as well. After cooking, the tails provide an easy way to handle the shrimp while eating.
1 Pound of Shrimp (Thawed if Frozen, Shells on & De veined)
1/4 Cup of Extra Virgin Olive Oil
2 1/2 Tablespoons of Fresh Lemon Juice
1 1/2 Tablespoons Fresh Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup Freshly Chopped Cilantro
2 Cloves of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper
4 skewers — Either Bamboo or Metal. (If using bamboo, soak in water for 15 -20 minutes before grilling)
Step 1 — De vein the Shrimp — Cut a 1/4 inch slit, through the shell, in the back of the shrimp and carefully remove the vein, leaving the shell intact.
Step 2 — In a large bowl, mix together all ingredients except the shrimp
Step 3 — Add shrimp to the bowl with the marinade and toss to coat. Refrigerate for 1 Hour.
Step 4 — When you are ready to cook, thread the shrimp on the skewers and discard the marinade.
Step 5 — Preheat your grill to high and cook for 1 1/2 to 2 minutes per side.
Well there you have it. You now have a good idea of what to do with those frozen shrimp sitting in your freezer. I hope you enjoy the included summer grilling recipe. Enjoy and happy eating! ?