Satisfy your deepest hidden culinary desires only with indian food
Satisfy Your Deepest Hidden Culinary Desires Only With Indian Food!
Who doesn’t like, for example, spicy garlic and chili prawn? As healthy as they are tasty, these two can even compete with French fries, hamburgers or pizza – and these 3 are definitely not healthy… Also, did you ever hear about ghee? Well, if you haven’t, let me tell you that this is the secret ingredient of many types of quality Indian food that can be made in the very intimacy of your home. Ghee has a nutty, rich and silky taste that gives a unique and delicious flavor to food. Combined with some exotic spices, ghee makes Indian food to be famous for its depth of flavor and unique aromas.
If you want to try cooking some Indian dishes, but you don’t have the adequate time to do “food shopping”, you can always access an Indian grocery shop online. Thanks to an online store you will find the largest selection of Indian food. If you compare a virtual store’s prices with the ones of other stores, you will see for yourself that you can save a lot of money. Great websites have a very large and diversified range of Indian foods including chutneys, snacks, spices, ready-to-eat meals, and many others!
Indian grocery is great due to the many variables involved – like geography, religious and caste restrictions and the impact of foreigners – that have influenced the eating habits of the Indian people. The weather has also been an important factor of influence when it comes to Indian food. While in the North, the variations of the weather are from an unbearable heat to a nail-biting cold, in the South of India it is hot all year around. This has lead to a very low consume of meat for Southern Indians and to a quite rich and heavy food in the North, with a variety of flours that are used to make different types of breads. When it comes to Indian grocery, you should also know that in some arid areas, in order to substitute the lack of fresh fruits and vegetables, Indian people use a great variety of dals and preserves (achars).
Food… They say that love passes through the stomach. Maybe… maybe not… But one thing is for sure: we all need food to survive. From its primary role of satisfying people’s hunger, food has become nowadays an object of great interest for individuals all over the world. Either cooks, gourmands or “food freaks”, food is a very popular topic for these people nowadays and it has even become trendy to talk about food and to know how to cook as many and as unusual types of foods as possible.
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.
Have a wonderful bbq party
Have a Wonderful Bbq Party
Barbeques are popular for events such as the 4th of July, birthday parties, receptions, and going away parties. No matter why you have decided to plan a barbeque party, the memories that will come from it are sure to stick with your guests for many years to come, provided that you plan ahead. Planning the perfect BBQ party is not difficult, as long as you follow a few simple steps.
1) First, no barbeque would be complete without guests. Plan ahead of time, checking with your potential guest for scheduling conflicts and issues. Finding a date and time that is suitable for everyone should not be to far as long as you everyone enough advanced notice. Remember that not everyone will be able to come, no matter how much notice you give them, so do not get discouraged if you do not get as many RSVPs as your originally hoped for.
2) Be sure to check the weather for that type of year. If you live in a climate that cannot be predicted, then you may want to have a backup plan just incase unusual weather comes. You cannot predict things like rain and thunderstorms ahead of time, but you can make sure that you hold you barbeque during the time of year that will be pleasant to your guests. A barbeque in cold weather may hold more negative memories of trying to keep warm rather then good memories of family and friends.
3) Purchase the type of meat that you will be serving at your party. You will want to have a least a couple of different kinds of meats, as everyone attending may not like a certain kind. It is usually safe to go with pork, sausage, hamburgers, and chicken. If smaller children are going to be in attendance, you should consider child friendly foods such as smaller hamburgers and hot dogs.
4) Once you have the meat purchased, you will then want to consider what type of sides dished you will serve. If you want a completely tradition barbeque, you may want to stick with traditions sides. Traditional barbeque sides include potatoes, potato salad, baked beans, and coleslaw. Your traditional condiment bar should include pickles, relish, and onions. These foods are typically severed at barbeques because they are easy to prepare and store until the event happens. You may want to cook other items, but any barbeque is complete with just the items listed above. Once again, if children will be present, you may want to consider sides for them as well.
The simplest approach to side dishes is chips and dip. Chips and dip do not require any cooking on your part, and will still be loved by the majority of your guests.
5) Depending on the theme of your party, you may or may not want to purchase decorations. Festive decorations can be found at any local party or general store. You may also consider purchasing decorations that can be stored and reused at a different time, such as reusable tablecloths and Tiki torches.
6) The day before you party, you will want to make sure to thaw, prepare, and marinate the meat you will be cooking. Store the meat stored away, soaking up the marinate until it is time for it to go on the grill. Prepare any side dishes that you can ahead of time.
7) The day of the party, get up early and start preparing for it. You do not want your guest arriving while you are still cooking or hanging decorations. It should only take you a few hours at most to prepare the area in which you will be having the party, but the reactions from your guest will probably seem as if you have been planning this for weeks. Try to have the grill already going by time the guests get there as well, because the smell coming from the grill is sure to get everyone in the mood.
Food processor pasta
Food Processor Pasta
We have a fall tradition that fills in the void between summer and winter holidays. We have a pasta party, or sometimes even two during September and October. The weather cools down and we can open up the house and invite friends over to make pasta from scratch. We start out with a light brunch and planning our pasta ingredients and break up into groups for each flavor. Each couple or individual brings a salad or meat to go with the finished pasta.
If you’ve never had homemade pasta, you need to give a try. The basic recipe is very simple, here is a quick list of ingredients for making one pound of homemade pasta:
·2&1/4 Cups of unbleached flour
·3 large eggs
·Pinch of salt
·Water, or Oil, or milk (3 to 4 tablespoons)
·A minced vegetable for flavor (optional)
We prefer to use oil since it keeps the dough from dying out and adds a good flavor but some people like water. We also use spinach, broccoli, zucchini, or other vegetable for flavor but plain is good too. This is where the party really starts since many people bring their own special vegetable to create whatever flavor they like. And we have had some real unusual ingredients since anything goes.
We use a food processor but you could also mix this by hand. Use the plastic dough blade if you have one but the metal chopping blade will work. You combine the dry ingredients in the bowl and pulse a few time to mix well. Beat the three eggs to combine the whites and yolks. Turn the food processor on and slowly pour the eggs in and continue to process until the dough becomes a ball and works away from the edge of the bowl.
This part only takes about 5 minutes. Now the kneading begins and continues until the dough becomes smooth and elastic. Be sure to powder the working surface with flour and work quickly if you used water rather than oil since it will dry out quicker. Depending on your ingredients and effort, this part can take about 10 to 15 minutes.
We roll the dough back into a ball and cover with plastic wrap to «rest» for about an hour at room temperature. At our parties we spend this time making our sauces for each of the different pasta flavors. Pesto is always a standard but many fresh vegetable flavors are popular, some cooked and some not.
We use hand crank pasta machines (they cost about $10-$13) since they are quick and easy. Always make sure you run some test dough through any new pasta machine to clean out any residue of manufacturing (every single one I’ve ever bought had grease, oil, or even metal filings). Either make or buy several pasta-drying racks since the pasta will need to hang dry for about 2-3 hours before cooking (some people don’t dry very long but we’ve found it to really enhance the flavor).
The first process with the pasta machine is to flatten portions of the dough into about 1/16 inch thick, 4 inch wide, and maybe 12-inch long lengths (the length is how thick and long the strand of pasta will be). Once you like the size and thickness you then run these slabs through the cutting section. You can have different shapes and sizes depending on your available blades. The standard fettuccine style is the most popular at our parties but you can also just cut shapes out of the dough slabs (like cookie cutters) for any shape you can make.
It’s hard to describe the antics that occur when first timers go through this homemade pasta routine. Throw in a couple of glass of wine and before you know it, wet pasta is hanging everywhere. It’s a good time and the reward at the end is well worth the work. We usually will find some group games to play while the pasta is drying. Sometimes there might be a football game on or some movie to watch.
When the pasta is dry, the boiling begins and within about 30-40 minutes there is a wide variety of pasta flavors and sauces to try for dinner. Out come the salads and meat dishes, and then everyone mixes and matches to their choice. Trust me when I say no one goes home hungry after one of these parties.
You could have these parties anytime of year, spring would be good too since many fresh vegetables would be available. We just started doing it in the fall and it’s kind of stuck. You can always find quite a few good recipes that come with your food processor or pasta machine to try. Or just experiment on your own. It’s fun and quite an economical way to throw a party any time of year.
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.
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.
Barbecue recipes the best which you can ever think of
Barbecue Recipes: The Best Which You Can Ever Think Of!
Lots of individuals misuse the term barbeque by utilizing it to define anything that’s cooked on the grill or an oven having a spicy tomato sauce utilized on it. But barbecue is not a dish, it’s a boiling technique and there’s a vast difference among grilling and barbecuing. Grilling is carried out straight over the heat but is a lot more healthy choice than barbecuing since additional oils and other fats are seldom utilized.
Barbecuing, in generally contains cooking meat at low temperatures for lengthy periods of time. The word barbecue or barbeque has been originated in the term barbecue which is part of the Caribbean language. You will find numerous barbecue recipes available and each of them is distinct in a single way or even the other. Some of them are Dry spicy barbecue rub, Korean BBQ Chicken Marinade; BBQ Beef rub and Barbecue child back ribs.
You will find various techniques of preparing barbecue recipes that are prevalent in numerous parts from the globe. The most common method is the traditional American one created with tomato sauce. Apart from that, these days you will find various other ingredients that are becoming utilized to prepare the sauces for that barbecue. These consist of strawberries, apples, raspberries, honey and even mustard. All of the quality recipes are easily available on the internet and cookbooks. There are no limits towards the type of quality recipes that can be made on barbecue and one can test different types of vegetables, meats and other products which a single can barbecue.
Barbecue recipes remind you from the great old nation life, the rustic raw really feel from the clean nation air and also the simplicity associated with them. The ingredients utilized in all the quality recipes are fundamental spices and common veggies. Barbecuing is a widespread and honored tradition that is in exercise since a log time now. Majority from the households in America have heir personal barbecue grill plus they use it nearly as soon as in a week Barbecued Spare Ribs are a classic American barbecue meal, created from pork.
It’s just not the taste only that make barbecue recipes stand out but additionally the fun that’s related to it whilst boiling. Barbecuing is among the favourite outdoor cooking activity and is enjoyable while you are having a close friends or loved ones gathering. The smell of meat on an outdoor grill is ultra divine and requires one into an additional world. You ought to experience the barbecue boiling by yourself.
Having food that you have exerted work in cooking is really worth every thing. Barbecuing meals are lengthy time source of boiling foods in the United States and is also a means for the individuals get collectively within their backyards and fairgrounds to enjoy the beauty that summer needs to offer. Most of the individuals consider benefit from the warmer weather and does barbecue cooking for any party. Whether you grill ribs, steaks, chicken, hamburgers, hotdogs, along with other meats to barbecue on charcoal or gas grills, these barbecued items would lavishly shared by everyone. So barbecue isn’t limited to foods by itself but has provided a complete new meaning to life from the American people.
Summary: The post talks concerning the barbecue recipes accessible and also the advantages of barbecuing individuals derive apart from the tasty foods.