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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.

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:



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.

Lady fingers cookies a little taste of italy

Lady fingers Cookies a Little taste of Italy

Do you have a taste for a sweet and tasty finger shaped cookie, that’s good with ice cream. They comes from Italy they are called Lady Fingers but these long finger- or oval-shaped cookies are also known around the world as Boudoir biscuits, sponge biscuits, sponge fingers, Naples biscuits, Savoy biscuits. Lady fingers (Savoiardi) are specialty biscuits from Piemontese region in Italy. The shape of these little pastries resembles ladies fingers, although they are not as thin. Ladyfinger cookies made from sponge cake batter, which are served with puddings and ice cream. Ladyfinger cookies can be made at home or you can buy them. But I will say once you make them at home you won’t want to buy them again. Also because they are leavening-free Jews use them for Passover. And as Iv learned there are different types of ladyfinger cookies. Like vanilla, bananas, orange rum, strawberries, coffee and more. Directions:

To make lady fingers, beat eggs and granulated sugar in medium-size bowl until thick and lemon-colored, add the salt, and set the bowl in a pan of hot water. Beat the eggs with an egg beater till light. Add the sugar, a little at a time, and beat till the batter is as stiff as it can be made. Put the batter in a pastry bag which has been wet on the inside with cold water. If a pastry bag is not at hand, the batter may be dropped onto the pan with a spoon. Oil a pan, sprinkle it lightly with flour, and with the bag put the batter onto the pan in the form of lady fingers or round cookies. Cocoanut or chopped nuts or caraway seed may be sprinkled over the cookies, or a raisin may be put in the center of each, just before they are baked Ingredients: 2 cups whipping or heavy cream 1/2 cup sugar 4 tablespoons sugar 1 cup strong coffee or espresso 3 tablespoons of cr?me de cocoa, cognac, or brandy (can substitute strong coffee or espresso) 8 ounces of mascarpone cheese 1/8 cup of cocoa powder 20 lady fingers or sponge cake serving dish.

Directions: 1. Whip 1 cup of the whipping cream into stiff peaks, refrigerate while completing the next steps. Add 2 table spoons of sugar, or to taste.

2. In a separate bowl, whip the mascarpone cheese, sugar and 2 tablespoons of cognac. Set aside.

3. Dip the top sides of 1/2 of the lady fingers in the coffee and place in the bottom of serving dish. You will need to cover the bottom of the dish, so only use as many lady fingers as needed to do so.

4. Take refrigerated whipped cream and fold into the cheese mixture.

5. Spread 1/3 of mixture over lady fingers and dust with cocoa powder.

6. Repeat steps 3 and 5, ending with the cheese mixture on top.

7. Take the reserved 1 cup of whipping cream and 2 tablespoons of sugar and whip till soft peaks are formed. Spread mixture over top of cheese layer and garnish with cocoa powder.

8. Chill tiramisu for at least 2 hours before serving http://www.Teegoes.com have more tips on desserts and cookies, stop by and see some good recipes.

The copycat cookbooks

The CopyCat Cookbooks

Have you ever wanted to know how all your fave eateries make those succulent dishes that you adore so much? Have you ever wished you might cook them at home and eat them any time you want?
Well then you’re in luck, because The CopyCat CookbooksTM can show you your fave Fast Food Recipes that you can cook at home. They’re fast, easy, and they taste like the originals!
The advantages of using this recipe book :

  • Reduce the salt and fat content of your favorite fast foods by making them yourself at home!
  • Stop waiting in a queue at your fave restaurant for menu items you can make at home much faster!
  • Save money by cooking restaurant dishes at home with easy, everyday ingredients you already have in your kitchen!
  • Discover the secret ingredients and techniques your favorite restaurants use to cook these world famous dishes!
    Impress your friends and family by cooking precise replicas of their favourite menu items!
  • Stop squandering precious time with recipe sites that are just guessing and nothing more. These are real replica recipes that are sure to taste just like the original!
    you’ll get recipes from all of your favorite fast food chains, including :
  • McDonalds Recipes
  • KFC Recipes
  • Burger King Recipes
  • Taco Bell Recipes
  • Wendy’s Recipes
  • And More!
    McDonald’s Restaurant Background

    Mcdonald’s copycat recipes are easy and inexpensive to make. Mcdonalds, or Mickey Ds, is the biggest fast food restaurant franchise in the world. Known for the massive Mac cheeseburger and its special sauce, the golden arches are recognized around the world.
    The first McDonald’s restaurant was opened in the 1940s by 2 brothers in California. Dick and Mac McDonald perfected the fast, efficient service that turned into a financial model for restaurants everywhere. The junk food restaurant age was born.
    although not the healthiest diet choice, who doesn’t love McDonald’s fries or a Big Mac with special sauce, lettuce, cheese, pickles, and onions on sesame seed bun? If you can’t get too much of McDonald’s fast food, try some of these McDonalds’ recipe clones like McDonalds’ shakes, McDonald’s breakfast burrito, or a McDonald’s giant ‘n mouth watering sandwich.
    With your copy of The CopyCat CookbooksTM you may :

  • Save Time — do not squander your time experimenting with different ingredients to get your dishes tasting like the first. These recipes are the closest thing to the real thing that you can get!
  • Save Money — Most northern Americans eat out more than 3 times per week. If you stay home just once per week and cook your favourite cafe recipe yourself, you can save tons of greenbacks per year!
  • Save Calories — Most junk food chains and cafes cook their food in unhealthy oils and use very fattening ingredients. With these recipes, you can substitute in healthier ingredients to scale back the fat and calorie content drastically!
    These dishes are so easy even a complete newbie can cook them without any difficulty. Best of all, most of the ingredients are probably already in your kitchen! You can start cooking these delightful recipes today!
    plus, you’re not only getting all of your favorite fast food and cafe dishes. You are also getting lots of fun and tasty drink recipes as well!
    Keep your dinner guests entertained with their favourite drinks, including :
  • AppleBee’s Kahlua Mudslide
  • T.G.I. Friday’s Cranberry Creamsicle
  • Chili’s Twisted Lemonade
  • Starbucks Caramel Macchiato
  • T.G.I. Fri.’s Flying Grasshopper
    So what are you waiting for? Oder your copy of CopyCat CookbooksTM and have the best Fast Food Recipes of your fave fast food chains now!
  • Techniques on how you can advance in ebook writing

    Techniques on How You Can Advance in E-book Writing

    I am sure you are reading this article to get tips or techniques on how you can advance in e-book writing. So as not to waste your time, let’s get the ball rolling. The following are the elements that you need to keep in mind in order to easily dominate this field: 
    1. Give your readers what they want. Stop writing about topics that you want to know and focus on those subjects that are being looked for by your potential clients. Remember, these are the people that you need to impress to make sure that your e-books will sell like hotcakes online. For more results you can visit at www.ebook-creation-toolkit.com so, talk about topics that they will find interesting. I highly recommend that you touch on their most frequent questions, pressing issues, areas of interest, aspirations, and the things that they would like to learn.
    2. Learn from the experts. The best way to follow the footprints of best-selling e-book writers is to learn their techniques directly from them. Today, there are so many seasoned e-book writers who are offering extensive seminars or one-on-one coaching that aims to help budding writers excel in this field. If you have the money to spare, I’d say take advantage of them so you can have an edge over your competitors. 
    3. Stick with facts. Avoid exaggerating the truth and keep your e-books factual by delivering information that is base on facts. Remember, the biggest mistake that you can commit in e-book writing is to mislead your readers as this can greatly damage your online credibility. You can also go to www.make-your-ebook-sell.com
    4. Help your readers. Share a slice of your expertise and aim to help your readers improve the quality of their lives. You can easily do this by offering them effective solutions to their problems or empowering them to do things on their own by giving those valuable tips and techniques. 
    5. Outsource. Acknowledge your limitations when creating your e-books. If you can’t create compelling book covers or if you feel that you are not the best person to proofread your content, be ready to admit it. Don’t worry; you can hire reliable people like professional editors and graphic designers who can help you out. You can find them on various freelancing sites like get freelancer or guru dot com. Although you will need to shell out money to get their services, you can be assured of the quality of your e-books.


    Outdoor electric bbq grills why you should get an electric grill

    Outdoor Electric BBQ Grills – Why you Should Get an Electric Grill

    Most or almost all discussions related to grills in the cookout season naturally revolve around the charcoal or gas grills. These, along with the wood burning grill, are the most commonly used grills all over the world, whether at a picnic, a tailgate, or a backyard cookout.

    One grill that is hardly ever in the news though it deserves to be is the outdoor electric barbecue grill. The greatest advantage that this grill offers is that it removes the need to stock up on fuel supplies, such as charcoal and gas. All you need to do is to turn on the knob to start cooking, unlike the charcoal, wood, or gas grills. Just turn the heat to high and get to the right temperatures. Then wait for a few minutes, and you can start grilling.

    And that’s not all. When you are done grilling, you don’t have the mess of charcoal ash or briquettes to clean up. All you need to do is turn the power off, unplug it, and wipe it down. No stress about dumping charcoal or burying the ash and coals after a long and tiring day.

    Another advantage: electric outdoor grills are mostly portable and compact, making them so much easier to use. They are best suited for people grilling in smaller apartments or for the outdoors if you are cramped for space. The grills store easily in the car or the shelf after you have finished using them. Also, since you are mostly using them in an enclosed space, you don’t have to worry about toxic fumes being released into the environment. Also, since it can be used indoors, it can be used throughout the year, and in all weathers. So, whether it’s rainy or snowy, there is nothing to stop you from grilling with this equipment.

    Highly suitable for the small apartment space or places that do not allow the use of gas or charcoal for grilling, the electric grill has another thing going for it as well. It provides a consistent cooking surface and allows your meats and others foods to turn out evenly and without charring or burning.

    Now for the disadvantages: While the electric grill is great for the indoors, it is not so well-suited for the outdoors. If you need to set it up outside, you will need to have a long extension cord that is connected to an electrical outlet inside. Also, it doesn’t give the real barbecue flavors that come with the smoking of food. So what you gain by way of convenience, you lose by way of flavor.

    So, those are, in brief, the pros and cons of the electric grill. Easy to set up, use, clean, and store; they are not so well suited for the traditional outdoor cooking experience. If grilling in an apartment and not so picky about the typical barbecue taste, the electric grill is best for you. Go for it, and you will not be disappointed.

    Cooking indian food at home where to start

    Cooking Indian Food at Home — Where to Start?

    I then discovered “real” Indian cookery and decided that as I couldn’t afford to eat out that much, I needed to learn how to cook the stuff myself.

    My first stop then, was a local bookshop, where the choice of books on Indian cookery was somewhat limited.  However, I struck lucky and discovered a book called Indian Cookery by Madhur Jaffrey — what a find.  Written in simple language but with lovely descriptive text and recommendations on what to serve with what, it was just what I had been looking for.

    There was a stumbling block, however, which was the endless list of spices, seasonings and flavourings  I didn’t know where to start — I’d heard of quite a lot of them, having watched a few TV programmes on Indian cooking but, “help” I thought,  “buying that many all at once is going to cost a fortune”.  If you’re thinking the same, don’t panic.  Check in your store cupboard.  You probably already have some of the items you will need.  For example, look for black peppercorns, bay leaves, chilli powder (if you’re already a fan of chilli con carne), ground ginger, nutmeg, cloves and cinnamon if you bake cakes or apple pies.  Maybe you’ll find mustard seeds if you do your own pickling and sesame seeds if you make rolls or cook Chinese food.  That only leaves a few basic ingredients which appear in a lot of Indian recipes — cumin, coriander, turmeric and cardamom.  Often you need ground cumin and coriander but if you buy the whole spices, you can grind them as necessary (and they keep longer that way too).

    The other thing I did was to choose a fairly simple recipe to start with and I just bought the spices I needed for that.  The next time I want to cook an Indian meal, I chose another recipe with similar ingredients so I had to just buy a couple more things.  Soon enough I built up a whole store cupboard of the things I needed and it didn’t have had such a drastic effect on my wallet.

    Then there was no stopping me — I even know some recipes by heart now and you can do the same if you want to.

    You don’t need special equipment for Indian cookery, although I wouldn’t be without my electric coffee grinder (to grind spices) and it’s nice (but not necessary) to have the traditional dishes to serve your meal in.  Other than that, you need a bit of patience and it’s fun to cook with a friend so that you can share the chopping and grinding or have someone read the recipe out to you step by step so you don’t go wrong in the middle.

    The flavours are great, a curry evening is really sociable, so go on, give it a try.