food sectionfood section
Not all methods for cooking pancakes at home are created equal. Learn about the best method for cooking pancakes at home with help from a longtime kitchen employee in this free video clip.
Proper ventilation in the kitchen is critical to prevent cooking grease from accumulating on surfaces and gases from remaining indoors. Cooktops are counter-placed ranges, separate from an oven. These can be placed anywhere in the kitchen, but a ventilation system must accompany the cooktop. Downdraft ventilation is the usual means of removing excess heat, moisture, grease and odors, but there are alternatives to this if you choose not to use it.
Swiss chocolate is one of the highest-quality sweets. While many find it delicious straight from the package, you can also use it in many recipes. Impress your guests the next time you host a dinner party by preparing a Swiss-chocolate cake, or use Swiss-chocolate frosting to enhance an ordinary batch of cookies or cupcakes.
Brining, also called salting, increases the moisture retention in meat, poultry and shellfish. In the last decade, the procedure has been hailed by many culinary professionals as the best way to prepare holiday turkeys and pork spareribs for cooking, as the brined meat retains more natural juices. When shrimp are brined, the moisture they retain gives them a meatier texture comparable to lobster tail.
Salt is the basic ingredient used in brining, but salt alone creates a relatively harsh, chemical flavor. For that reason most brining mixtures include a sweetening ingredient, usually white granulated sugar because of its neutral flavor. In some cases, however, the sweetener is deliberately chosen for its contribution to the flavor of the brine and the finished product. Brown or "raw" sugar, palm sugar, molasses, maple syrup and honey are all sweeteners that add distinctive flavors to a brine. Honey is the most variable of these in flavor, which makes it the most interesting to use.
Brining adds moisture and flavor to meats. When used for brining, vinegar adds even more flavor, than using the classic salt and water combination. Brining, which is similar to marination, uses osmosis to push the flavors into the cell membranes of the meat. It takes a few hours to brine meats, but you won't have a piece of dried out chicken or pork again.
Smoked beef brisket has a rich flavor and pleasantly chewy texture from its long cooking process. It serves as the centerpiece for many barbecue meals, but meat alone does not a meal make. There are several food options for serving with a meal centered around a smoked beef brisket. To ensure your foods will pair properly with the distinctive flavor of smoked brisket, opt for recommended sides from recipes and barbecue cooks.
Cooking popcorn is not an exact science; preparing the tasty treat can be done in a number of ways, and none is necessarily more effective than any other. Each method has its own advantages and disadvantages. Some will cook the popcorn more evenly than others, but this might be at the sacrifice of seasoning and flavor. Seasoning, however, may make the popcorn unhealthy.
Pancakes are iconic breakfast foods that can be prepared in a variety of ways. These easy-to-make delicacies can be sweet or savory, coated with different toppings and made from scratch or out of the box for added convenience. Either way, enhance the flavor of pancakes by adding creative ingredients and giving them a unique twist.
Many Americans consume one form or another of salt-cured meat every day. Bacon, breakfast sausages, and many types of ham are all salt-cured meats. However, regular old table salt cannot be used to cure meat. Instead, the Morton Salt Company, North America's leading producer and marketer of salt-based cooking products, has introduced several new salt products designed to cure meat easily.
The smell of a hot slice of corned beef sitting beside a bed of mashed potatoes is enough to make a vegetarian long for one meat-filled meal. Corned beef is a form of brisket that is still raw, but pickled in a brine. Corned beef is easy enough for the novice to prepare, but for those with a little more ambition, start with a plain brisket and pickle the corned beef yourself.
Fruits that need to be pitted are usually from the "drupe" or "pome" families. Commonly, pitted drupes are peaches, apricots and cherries, which have a fleshy layer that surrounds the hard pit or seed. Apples and pears are part of the pome family, a fruit with a core that contains small seeds, rather than a hard pit. These fruits are often cored for culinary preparations.
Brining is an easy way to enhance the flavor and moisture content of poultry or fish, and is one of the best kept secrets of professional chefs. Brines draw water into the tissue of uncooked meat, and salt locks it in place through the cooking process. Simple brines are easy to make at home, using just a few basic ingredients.
Salami is a tasty, ready-to-eat cold cut of pork, beef or veal meat seasoned with herbs and spices. You can use salami in a variety of foods, in different forms such as salted, smoked or air dried. Add salami to sandwiches, salads, omelets, pizzas and pastas, or mix it with rice, meat and vegetable dishes. Enhance the flavor of salami by lightly frying and browning it before adding to foods.
Brining is a culinary technique in which you soak a piece of meat in a salt water solution for a period of several days. Brining breaks down the tougher parts of the meat, making it less likely to lose moisture during the cooking process. Brining beef can produce corned beef, salted beef, and pastrami. It is not necessary to brine fatty cuts of beef because the fat keeps the meat moist throughout the cooking process.
Because of the size of cows, beef comes in various cuts -- shapes, sizes and textures -- for consumption. Processing can also affect the cooking method of meat. Beef is eaten in many countries, whether as meatballs for Italian spaghetti, filling for Greek dolmades or as patties in American hamburgers. Many variations are available for cooking beef.
Beef brisket is a cut of meat that comes from the brisket section of a cow. This section is above the forward shank, or leg. Pickled brisket has been soaked in a pickling liquid, or brine. During colonial times, coarse salt grains were called corns, which led to the name of corn or corned beef. This pickling process takes three days, not including cooking time. Follow these steps below to learn how to properly pickle beef brisket.
According to the American Heart Association, fish gives you the protein you need without additional saturated fats in meat. Instead, it is a good source of omega-3 fatty acids, which can have a positive effect on your cholesterol, blood pressure and overall heart health. Because of these benefits, the American Heart Association recommends you eat fish, particularly fatty fish, at least twice weekly.
Hydration is necessary for a variety of reasons. Children and adults alike need to replenish necessary fluids and nutrients such as electrolytes and potassium when fighting symptoms such as vomiting and diarrhea. Adults also need to replenish these nutrients after strenuous athletic activity or exercise. Making rehydration drinks at home is cheaper and healthier than buying them at a store.
Many types of homemade sausage are traditionally par-cooked by poaching. Store-bought sausages may also be par-cooked, either to speed preparation or as a preliminary to freezing. Remember that sausages are like any other meat, they will be toughened by boiling. Sausages should be poached in gently simmering water and never permitted to come to a boil.
Brining traditionally served as a way to preserve meat and fish using water and salt. As cooking techniques evolved, brining became a way to improve the flavor and texture of meat while adding moisture. The salt in the water allows the muscle tissue in the meat to absorb more water resulting in a tenderer piece of meat. Brining is not an exact method, so there is a lot of room for variation.
Cooking with hot stones is one of the oldest methods of cooking. According to "The Journal of Anthropological Archeology," stone cooking methods in steaming, boiling pits and rock griddles were once common. Ancient fishermen boiled fish and shellfish in buckets heated with hot stones. Today, variations of these methods are utilized in both residential and commercial kitchens.
When planning to prepare any pork product, proper food handling and storage techniques prevent against food-born illnesses and contracting the parasite Trichinella spiralis. Refrigerate fresh meat immediately and use within two days of purchase. Although the number of cases of Trichinella spiralis has been on the decline for more than 60 years and its presence is almost non-existent in commercial settings, it is still wise to cook pork thoroughly. Because Italian sausage is traditionally made from ground pork, it is important to cook it completely but avoid overcooking, which can cause cooked meat to become dry and tasteless.
Many meals require cooking oil, whether used as part of a marinade, salad dressing or when sauteing meat and vegetables. A visit to the grocery store reveals numerous cooking oils to choose from, which are made from different ingredients and range widely in price. Those who cook frequently often keep several different types of oil in the pantry since each yields a different result and is ideal for varying applications.
Synonymous with St. Patrick's Day, corned beef is a tasty treat that can be enjoyed year-round. It is, essentially, pickled beef brisket. It derives its name from the corn-shaped salt crystals that were originally used in the brine in which the brisket soaked prior to cooking. While some people like to cook their brisket in the pickling juices, others prefer to remove the meat, rinse it and bake it in the oven, or simmer it in clear water. Regardless of how the beef is going to be cooked, the brining method does not vary much among the many recipes for…
While popcorn might seem like a traditional part of American snacking, it was actually the Native Americans who discovered it, thinking the sound of the popping corn was the emissions of an angry god, according to "College Cookbook" by David Poran. While making popcorn the old-fashioned way on the stove top absolutely requires the use of oil or butter, numerous popcorn makers on the market allow you to air pop your corn, creating batches of popcorn without the use of oil.
Learning a variety of culinary cooking methods allows you to create very different dishes with the same set of ingredients. The different culinary techniques are most frequently broken down into dry heat methods and moist heat methods, with several techniques that do not quite fit into those categories. Dry heat is typically used when cooking in the oven or on the stove top or a grill. Moist heat cooking methods are well suited to nearly every cooking device, including the oven, stove top and slow cooker.
Corned beef is an alternative to preparing beef brisket -- a tougher cut of meat. History says corned beef was named after the large corns of salt that were rubbed into the meat for preservation. The use of refrigeration has ended that practice, however many of the steps are still the same.
If you grow fruit, you may find yourself with a surplus during peak season. Canning fruit as preserves or jelly provides you with an out-of-season treat later in the year, and it also provides a thrifty option for gifting. Even if you're looking to purchase preserves or jellies to give as gifts, you can add some handmade touches that make these gifts even sweeter.
Vegetarians can have their sausage and eat it too, thanks to vegetarian-friendly sausage substitutes. Gimme Lean is a brand name vegetarian sausage made from textured soy protein and wheat gluten. This product comes in rolls like ground sausage, and it stores and cooks just like ground meat sausage. Gimme Lean sausage will not be in the meat section of a grocery store. Look for it in the produce or health foods section of most supermarkets or specialty stores.
You can serve it on a delicious sandwich, piled high with toppings. You can serve it sliced like a roast with vegetables. You can even combine it with potatoes, onions, and peppers for a scrumptious hash. Corned beef is vastly versatile, but it is rarely made from scratch at home. Pass up the vacuum-sealed, pre-seasoned and brined corned beef at the grocery store and make your own New York-style corned beef at home.
Sometimes nothing is as satisfying as the warm and delectable taste of a perfectly spiced corned beef dish. If you want to prepare your own corned beef that bursts with flavor, you will need to know how to properly season the meat in a spiced brine. Thankfully, the process is rather basic and can be executed to perfection by anyone.
Morton Sugar Cure is mix of sugar and salt, primarily used for curing meats. Curing is a process of preserving and extending the shelf life of meat and giving it a characteristic pink color. The salt in Morton's Sugar Cure helps in the preservation process, while the sugar adds flavor to the meat and curbs the intense saltiness. Use Morton's Sugar Cure to make a juicy, flavorful corned beef brisket. This recipe takes a little time, but the finished product is well worth the effort and will have your friends and family begging for seconds.
Food safety should be at everyone's top concern with regards to consuming safe meats. It is up to the consumer to make sure the food is handled properly to minimize the risk for food borne illness. How well cooked an Italian sausage is can prove to be a mystery of whether it is finished cooking or not, especially on a grill. When the internal temperature has reached 160 degrees Fahrenheit, a sausage is considered to be fully cooked and safe to eat.
Brining is the process of submerging food in a saltwater solution. By brining your meat before cooking it, you ensure that it comes out moist and flavorful every time. Brining is a very popular method for Thanksgiving turkeys, since you can complete most of the prep work for the bird the day before. Use a brine when you're cooking in dry conditions. Roasting, grilling and smoking meats all zap moisture, so the addition of a brine is truly necessary.
Italian sausage is a savory style of ground pork characterized by its ever-present ingredient, fennel. Italian sausage must contain at least 85 percent meat with no more than 35 percent fat. Hot, mild and sweet are the three main types of Italian sausage; Ingredients are added to the mild Italian sausage to make hot and sweet. Chili peppers are added to make hot Italian sausage and ground basil is added to make sweet Italian sausage. Italian sausage is good for any meal of the day; from pizza to omelets, whether ground or linked; it will spice up your dish.
In medieval times, beef briskets were dry-cured by packing them with salt and spices. The grains of salt were large -- about the size of a kernel of corn. The method became known as "corning," and the product is known as "corned beef." Today, wet cures, or brines, are usually used to make corned beef. Wow your friends by making your own corned beef.
Salami falls under the category of a cooked sausage, according to the USDA Food Safety Inspection Service. Although salami meat does not require cooking to prepare it for eating, salami can be cooked enough to warm it when you wish to add it to a hot dish or sandwich. The cooking process will not take long, just enough time to slightly brown the salami. It will also bring out the juices of an otherwise often dry meat.
Raw Italian sausage, one of the fresh sausage varieties, may contain a variety of different meats. According to the USDA Food Safety Inspection Service, Italian sausage must contain a total fat content of no more than 35 percent of the total sausage product. Italian sausage also contains a variety of spices and seasonings that make it zesty and flavorful. Cook raw Italian sausage -- both bulk and link sausage -- carefully to ensure that the entire product cooks through to eliminate the risks of undercooked meat.
Brines are aqueous solutions of water, sugar and salt. Many meats including poultry, pork and beef are submerged in brines to help tenderize it and pull moisture out of the meat. Brining beef before smoking excretes excess moisture and improves the meat's absorption of the smoky flavors. To make a good beef brine, combine equal parts of salt and sugar in water and allow beef to soak for several hours before smoking.
Sausage can come in bulk (ground sausage) or in links. Links can be precooked or contain raw meat. Bulk sausage can be shaped into patties or browned straight from the package. The browning method used depends on whether the sausage will be eaten as part of the meal or combined with other ingredients to make a separate dish, like pizza or sausage gravy. The key is to maintain a constant source of heat and to turn the meat frequently to prevent burning.
Beef brisket is regarded as one of the lowest cuts of meat from a cow, often relegated to stews and soups. However, it also is one of the most flavorful cuts. Brining it to create corned beef is one way ofto highlight its flavor and preserve the meat. Whether celebrating St. Patrick's Day or just desiring a taste of Ireland, creating your own corned beef brisket is simple to do at home, as long as you make the correct brine.
Dental health issues can be very difficult to deal with and can adversely impact your ability to perform normal tasks (eating, drinking, talking, etc.). It is important that you treat an injured mouth gently during the healing process, so that you don't cause further injury. Some foods can be hard on your teeth in general, and can be extra difficult to eat when you've suffered an injury, such as broken teeth, bruised gums and lacerated tissue.
Italian sausage is a variety of meat sausage make of pork and with seasoning such as garlic, anise and fennel. You can use the sausage in any manner of preparation but the ideal options for Italian sausage is in a sweet or spicy recipe. The actual method of preparing and cooking Italian sausage is consistent, however you finish it off and the process is simple and manageable.
Many people are intimidated by cooking seafood. Attending a cooking class is a great way to overcome your fears. Seafood cooking classes allow you to learn a variety of seafood preparation and cooking techniques, witness fish cooking at its finest, get all your questions answered and practice cooking with guidance from experienced seafood chefs.
Caribbean cuisine uses fresh ingredients like fish and chicken enhanced by island spices and herbs. The food is a combination of various cultural influences from the original inhabitants such as the Arawaks and Caribs tribes to British, French, Spanish and West Africans. Because the islands are so culturally diverse there are distinct regional differences in the authentic cuisines of the Caribbean.
Corned beef, typically a brisket cut of beef that has been cured in a brine for several days, is associated with both the Jewish deli and the American celebration of St. Patrick's Day. When cooking a corned beef, whether as part of a traditional New England boiled dinner or with extra cabbage for St. Patrick's Day, there are several methods to choose from, all of which are delicious with horseradish on any day.
Most cooks are on the lookout for better and faster cooking methods, but environmental concerns have made finding energy-efficient options a priority as well. Induction cooking is often considered the one method that fulfills all of these needs. Utilizing a high-frequency electromagnetic field to generate heat, induction cooktops are entirely different from traditional gas and electric options. However, while induction cooking has many benefits, there are drawbacks as well. If you are thinking about an induction cooktop for your kitchen, understanding both the pros and cons help you make a more informed decision.
To lump all seafood into one category as far as cooking techniques are concerned is doing it a disservice. The world of seafood is extremely varied and diverse, and every type of fish or shellfish can be prepared in multiple ways with different resulting tastes and textures.
Popcorn is generally made from hybrid flint corn kernels. The flint corn varieties used for popcorn have hard outer shells that seal in moisture. Trapped moisture turns to pressurized steam as the corn kernels are heated from the outside. A popping sound can often be heard as the kernel explodes too quickly to release the steam. Heat and energy from the explosion instantly transforms the corn kernel into the starchy white snack known as popcorn.
One of the delights of pancakes is that you can make them in a variety of sizes and shapes. Silver dollars, flapjacks, smiley faces made out of raisins and Mickey Mouse pancakes are just some of the creative variations possible with this breakfast standby. Use the flexibility of this wholesome food to express your religious convictions with cross pancakes.
Blood sausage is an unusual butcher's delicacy made by cooking blood or dried blood with a filler, such as pork or other meats, which gives the sausage a dark color. Though blood sausages share texture and properties with regular meat sausages, there are a few special considerations you should take when preparing them.
The Cookworks Signature Tea Maker works much like an automatic coffee drip machine. You set the time and alarm, add tea to the pot, add water and you can have fresh tea brewed any time you want. The tea pot holds about 4 cups of tea.
Brining serves the dual purpose of keeping meats moist and imparting deep flavors. Most beef cuts have sufficient fat to stay tender. Beef brisket is a leaner beef cut that does tend to dry out when smoked. Cold smoked brisket is often held in the bacterial danger zone below 140 degrees F for several hours. A curing agent in the brine can preserve the beef brisket and prevent dangerous bacterial growth during the smoking process.
Glaze Pop is a commercial product -- a colored, flavored sugar that is used to give popcorn a light coating of color, sweetness and flavor. Glaze Pop comes in 6 different colors and flavors; such as cherry pink, caramel and chocolate, and can be used at home, in small retailers and in larger commercial poppers. Using Glaze Pop is simple, and involves basically the same process whether you are using a small home popper or a commercial unit.
Based in Vancouver, British Columbia, the Cookworks retail and online electronics store used to put its moniker on a "Signature Silver" home popcorn machine, a device that popped up to 10 cups of popcorn with the flip of a single switch. The company, in 2010, sells a Cuisinart one-switch popper that pops the same amount in about the same amount of time. Both operate under the same conditions.
Whether you make popcorn on the stove, in an air popper or in the microwave, sometimes not all of the kernels will pop. This happens for a variety of different reasons. In some cases, the kernels may not have had enough internal moisture to pop. Other factors include uneven heat or inadequate time to pop all of the kernels. Instead of throwing these unpopped kernels away, re-pop them.
Whether fried, baked, microwaved, steamed or grilled, fish is a versatile meat that takes minutes to cook. There are at least 50 kinds of fish that are edible. Fish is a heart-healthy protein containing essential fatty acids called omega-3. Find ways to prepare fish that suit your palate and are accommodating to your lifestyle to add this nutritious source of protein to your diet.
Ox cheek, also known as beef cheek, refers to the cut of meat taken from the cheek muscles of a cow. Ox cheek is a popular meat cut in ethnic and French cooking.
Recipes calling for pectin, such as jam and jelly, are finicky and must be followed exactly in order to set. The jam or jelly recipe measurements of sugar, lemon juice, water and pectin vary according to the recipe method (cooked, uncooked or frozen) and type of fruit used.
While people often use whole olives as an appetizer, according to Fine Cooking.com, the use of olives in stews, tapenades and other dishes requires the olives to be pitted. Removing the pit can be easy or challenging depending on the type of olive. For example, green olives often require extra force to remove the pit. Most black olives are softer, and the pits are easier to remove. However, there are a few tricks for pitting an olive should you have difficulty.
Being a vegetarian or vegan shouldn't mean that you miss out on tasty jellies and preserves. Vegan food shouldn't be boring, tasteless or unappetizing. The vegan diet can be as varied and as interesting as you make it.
Barbecuing is a classic American tradition. There are many methods of cooking food; however, one of the top "wood fire" methods is using an offset pit smoker. Usually offset smokers are relatively inexpensive and come with a moving lid, cover, and exhaust. With just a few simple tips, you can be making impressive barbecue with your very own offset smoker.
If you'd like to create more authentic, savory Italian cooking, your cooking method may be just as important as your ingredients and recipe. Incorporating some cooking techniques and methods commonly used in Italy can bring out more complex flavors in your dishes.
Traditional Hispanic food is full of flavor and a variety of textures: crunchy; chewy; gooey; and stringy. The most popular Hispanic foods are derived from rice and vegetables and use a flavor base called sofrito to season their dishes and soups. Sofrito is a mild tomato base that is a staple in traditional Hispanic food cooking methods. Many restaurants carry some form of Hispanic food on their menus, such as rice-filled enchiladas, tacos, nachos or flan.
Mastering Hawaiian cooking methods is a flavorful and interesting way to add spice and pizazz to your recipes. Hawaiian recipes offer a delightful alternative to the mundane daily menu; learning how to add Hawaiian techniques, ingredients or dishes to your cuisine is sure to peak your appetite and hone your cooking skills. Use your new talent for cooking this summer, which is a perfect time to bring in the flavors of Hawaii.
Caribbean cooking can be largely defined as "Creole" cooking, or a mixture of a variety of influences, spices and tastes. Influences of the Dutch, Chinese, Indian, Spanish, French and African cultures can all be found in Caribbean cooking methods and recipes. Popular ingredients include seafood, chicken, goat, yams, taro, plantains, limes and other tropical fruits. Several cooking methods are closely identified with Caribbean cooking.
Pectin is a carbohydrate that occurs naturally in many fruits. It is also a thickening agent that comes in both liquid and powdered form and is used to thicken homemade jams and jellies. However, there are some alternatives to utilizing prepared pectin when making jam or jelly.
Whether you're making stock or a crystal-clear soup, filtering or straining your cooking liquids is important. There are several methods for doing this, depending on your desired outcome for the final product.
In kitchens, there are often two types of heating on the stove: gas or electric. With induction cooking, heat is applied to the stovetop through electronic coils, which heat up and transfer warmth to the pan and food. Once the pan is lifted off of the induction cooktop, the electrical warmth ceases and cools off. There are a few pros and cons to the induction cooktop, and whether you like them or not usually depends on your favorite methods of cooking and the cooking style you prefer--gas or electric.
Yeast is a necessary component in wine-making, but at a certain point, the yeast fermentation must be stopped. When fermentation is finished, some yeast still remains in the wine. If it is not killed before bottling, it can result in further fermentation, turning your hard work to vinegar, breaking bottles or blowing corks. There are four ways to kill the wine yeast to stop fermentation.
If you're trying to create the perfect pancakes at home, the old "pour the batter out of the bowl" method isn't quite going to cut it. Home chefs have come up with several ingenious ideas to keep your pancakes easier to cook and perfectly round.
It's just a myth that the only way to get a great corned beef sandwich is to take a trip New York. It's possible to make great deli corned beef at home. One of the best reasons for cooking your own corned beef is that you can control the amount of fat on the brisket used for the corned beef. You will also be able to control the thickness of the slices. You simply need to remember that the most important ingredient in this recipe is time.
Dehydrated food, though a mystery to some, constitutes an everyday commodity for army and military personnel. Preparing this type of product involves draining most of its water content. Though you can buy almost any food in a dehydrated form, fresh foods such as vegetables don't require extra flavoring; you can easily add spices during various cooking methods, however. Follow a few simple steps when rehydrating these foods in order to ensure a nutritious and tasty meal.
Salami is a ready-to-serve Italian sausage often eaten as a starter with cheese, crackers and crudites. Similar to pepperoni, salami can be chopped and incorporated into cold pasta salad. Although it doesn't require any cooking, the best method for salami is baking due to its high fat content.
The main meats---beef, poultry, pork and fish---can be dangerous if they aren't properly cooked. Each meat has a different cooking standard based on how you're preparing it and what parts you're cooking, according to HEB.com. Each meat has a specific temperature window it needs to achieve before it's ready to eat. The best way to measure the temperature is with a meat thermometer. A meat thermometer, according to whatscookingamerica.net, will give you a precise idea of when your meat is done.
A whole beef shoulder is a section of the cow that consists of the upper front legs and the muscular connection through the chest. Whole beef shoulders are not commercially available but are instead available to wholesalers. Several cuts make up the beef shoulder, according to the National Cattlemen's Beef Association.
Corned beef has been a food staple in the Jewish diet for hundreds of years. Corning the beef has nothing to do with corn; it refers to the coarse salt used in the pickling process according to jewishrecipes.org. Making your own corned beef takes weeks, but is well worth the effort.
There are several different methods of cooking, each utilizing a different method of heat transfer. Understanding how heat transfer works under different conditions will help you to understand why certain foods are better cooked one way than another.
Popcorn is a healthful and inexpensive snack that can be prepared easily at home. There are a few different popcorn cooking methods that are simple to master and they all have their own benefits. Popcorn cooked on the stove yields a full-flavored snack, while popcorn cooked in an air popper uses no oil.
High heat infrared technology has been used for over 25 years in restaurant cooking equipment such as burners, broilers and salamanders. Their use is part of why a steak cooked at home never quite has the same quality of caramelization on its seared crust as that from a steakhouse restaurant. A patent for the technology has expired in recent years so a bevy of infrared products are coming onto the market.
Like their French neighbors, Italians care deeply about their food, and their cooking reflects their sharp attention to preparing the best meals possible. They use the freshest ingredients possible and favor many dishes that require long periods of attentive cooking. Their effort pays big dividends. Italian food is a favorite among many Americans. Each year, Americans buy more than 1.5 million lbs. of pasta in grocery stores and spend more than $30 billion to purchase more than three billion restaurant pizzas.
Olives can be pitted in small quantities by crushing an olive against the side of a chef's knife. This forces the hard pit to be ejected from the olive.
Traditional Italian cooking methods largely remain constant throughout Italy, but ingredients vary greatly by region and locality. For example, tomato-based dishes and pizzas of southern Italy are difficult to find in Tuscany, where beef and white truffles are common. With a stocked pantry and a few pieces of equipment, you can make wholesome homemade Italian food in no time.
There are a slew of different ways to make Italian sausage, but there are a few that are considered the best when it comes to drawing out the flavor of the meat. So hit the kitchen, pull out those sausages and make a meal reminiscent of old world Italy.
Pork steak is a versatile piece of meat that can be cooked in a wide variety of ways. It can be grilled, fried, broiled, roasted or cooked in a sauce. The cooking time will depend on the method and recipe you are following and vary according to the thickness of the particular steak.
Brazing (sometimes spelled braising) is a method of cooking used particularly for tough meats. The method involves utilizing both dry heat and cooking in liquid in order to tenderize, thoroughly cook and flavor the food.
Kasha is a hearty porridge that has been enjoyed for centuries. Its name refers to its sole ingredient of roasted buckwheat kernels. Kasha can also be made from millet, rye, wheat, oats and rice--it all depends on the location of production. The grain is a traditional food rooted in Eastern Europe that is renowned for its hearty texture and grainy taste that can be enjoyed as savory side dish or meal.
Pears are a nutritional fruit that can be eaten and cooked in a variety of ways and are beneficial for people of all ages. Poached pears are eaten as a simple snack, pureed into sauces and soups, mixed into baby foods and many other flavorful recipes. Most often, poached pears are made into beautiful desserts; a refreshing and healthful ending to any meal.
Whenever the holidays roll around, you may hear desperate cries from the kitchen to "tent it." This usually means that the outside of the turkey is getting done faster that the rest of the bird. Instead of simply turning the oven down, lengthening the cooking time of the meal, the cook will simply tent the main course of your feast. Here are some more facts about tenting.
Watch an expert chef review different methods of cooking chicken, including shallow pan frying, baking and deep frying in these free cooking video lessons.
Watch an expert chef review different methods of cooking fish, including baking, poaching, pan frying, and batter dipped frying in this free recipe video.
Get an excellent introduction to all the different steak or beef cooking methods in this free expert cooking video on preparing a delicious steak dinner.
When you decide to spend upwards of $25 or more for a lobster dinner at your favorite seafood restaurant, you want to make sure you're getting the most out of your hard earned money. While it may seem fairly straightforward, ordering and most importantly eating a lobster can be tricky. Following a few simple (but key) steps can help ensure that everything goes swimmingly.
There is nothing like the delicious taste of a fresh toasted marshmallow. The warm, sugary treat cooked to desired perfection makes this a favorite past time. Today there are toppings to coat the marshmallows rather than the traditional plain method. But, no matter how the marshmallows are dipped afterwards, there is truly a right way to toast marshmallows on the open fire. Read this to find how it is done.
