Cooking - Cookware : Tips

2007-01-03T07:31:00.000-08:00

Cooking Tips : BAKING POWDER

In double acting baking powder, carbon dioxide is produced when moisture is added, and again when it is heated.

Using too much baking powder will produce a product with a coarse grain, and broken cell walls in the ‘air’ bubbles, which will cause the product to eventually fall. When you use too little, the product will not rise enough and will be heavy.

Baking powders lose strength over time. They should be kept tightly covered, moisture will cause them to deteriorate faster.

If you increase the eggs in a recipe, decrease the baking powder by 1/2 teaspoon for each extra egg added, and vice versa.

Cooking - Cookware information Posted by : Blueshoots.com

Orignal Source : http://www.foodreference.com/

2006-12-28T05:23:00.000-08:00

Uses for Salt: Cooking Tips

Fish and seafood : Freshen up the fish just brought home from the market by returning it to its natural environment for a short time. Add 1 tablespoon of sea salt to 2 quarts of cold water, then add a lot of ice cubes. Soak the fish in this saltwater for about 15 minutes, then remove it and dry it off before preparing as desired.

To get a good grip on a fish while trying to skin it for cooking, sprinkle your hands with a little salt.

Dairy products : Add a pinch of salt to any plain or mild-flavored yogurt to give it some extra zing.

Fruits and vegetables : To poach asparagus, add salt to the water and simmer exactly 5 minutes. The stalks should all be pointing in the same direction. (Some culinary experts insist the asparagus should sit upright in the boiling pot.)

The unusable portions of broccoli stalks can be served as a snack. Cut the stalks into 1-inch-thick slices, then stir-fry them with salt. They will be ready to serve.

After cutting hot chili peppers, be sure to scrub your hands and nails with soapy water, then soak them in saltwater and rinse. This will prevent the stinging chili oil from getting in your eyes.

Salt can help remove the gritty dirt that comes with some fresh vegetables. When washing arugula, leeks, or spinach, you should trim them first, then place them in a bowl of lukewarm water. Add a tablespoon of kosher salt, gently shake the bowl so the water swishes around a little, and let the vegetables soak for 20 to 30 minutes. Transfer the vegetables to a colander then rinse them thoroughly with water.

Meat : Salt will force juices out of the meat and prevent it from browning. Wait to salt the meat until midway through the cooking process, then salt it lightly. Another option is to wait until cooking is complete, then salt the meat to taste.

Pasta : Adding salt to cooking water is a good idea, but wait until the water boils then add 2 tablespoons of salt for each pound of pasta. If you salt the water prior to boiling, it will take longer to boil.

Seasoning : Sprinkle peeled garlic cloves with a little coarse salt before attempting to chop them. The salt will absorb the garlic's juice and then dissolve, which will help spread the garlic flavor further.

Cooking - Cookware information Posted by : Blueshoots.com

Orignal Source : http://home.howstuffworks.com/

2006-12-21T01:55:00.000-08:00

Alcohol in Cooking

Contrary to what most people believe, and that includes most professionals, when using beer, wine or other alcoholic beverages in recipes, a lot of alcohol is left after cooking.

Alcohol remaining after preparation:

100% Immediate consumption
70% Overnight storage
85% Boiling liquid, remove from heat
75% flamed

Alcohol remaining: baked or simmered:

40% 15 min.
35% 30 min.
25% 1 hour
20% 1.5 hour
10% 2 hours
5% 2.5 hours

Substitutions for Alcoholic Beverages in Recipes
Choose the substitute considering the sweetness of the dish

White Wine substitutes in recipes

Apple juice or carrot juice.
Vegetable stock or Chicken stock straight or with a little white wine vinegar
1/2 cup rice vinegar and 1 tablespoon white grape juice.

Red Wine substitutes in recipes

1/2 cup of grape juice with 2 teaspoons of red wine vinegar.
1/2 cup water and 2 teaspoons of balsamic vinegar.
Beef stock or chicken stock straight or with a little red wine vinegar.

Champagne substitutes in recipes
Ginger ale, sparkling grape juice.

Brandy substitutes in recipes
Apple juice, peach juice, white grape juice, pear juice.

Marsala substitutes in recipies
Orange, peach or pear juice.

Orange Liqueur substitutes in recipes
Frozen orange juice concentrate.

Beer substitutes in recipes
Chicken broth, beef broth, ginger ale.

Cooking - Cookware information Posted by : Blueshoots.com

Orignal Source : http://www.foodreference.com/

2006-12-13T01:10:00.000-08:00

Calculating Amounts for Canning

Here are some general guidelines for the amount of fresh produce you'll need for each quart jar when canning...

Apples: 2-1/2 to 3 Pounds
Apricots: 1-1/2 to 2-1/2 Pounds
Asparagus: 2-1/2 to 4-1/2 Pounds
Beans: 1-1/2 to 2-1/2 Pounds
Beets: 3 Pounds
Berries: 1-1/2 to 2-1/2 Pounds
Carrots: 1 Pound
Cherries: 2 to 3 Pounds
Corn: 4 to 5 Pounds
Nectarines: 2 to 3 Pounds
Peaches: 2 to 3 Pounds
Pears: 2 to 3 Pounds
Plums: 1-1/2 to 2-1/2 Pounds
Rhubarb: 1 to 2 Pounds
Tomatoes: 2-1/2 to 3-1/2 Pounds

Cooking - Cookware information Posted by : Blueshoots.com

Orignal Source :http://cooking.lifetips.com/

2006-12-05T03:21:00.000-08:00

PEPPERS (CHILI PEPPERS)

The seeds are NOT the hottest part of peppers. It is at the point where the seed is attached to the white membrane inside the pepper that the highest concentration of capsaicin (the compound giving peppers their pungent flavor) is found.

AVAILABILITY, SELECTION, AND STORAGE --- Chili peppers are available year round and in the United States they are grown in California, New Mexico and Texas. When selecting chilies, look for firm, glossy chilies with taut, unwrinkled skin and fresh green stems. Dried hot peppers should be glossy yet unbroken.

Chilies should be stored unwashed and wrapped in paper towels in the refrigerator for up to three weeks. Dried chilies should be stored in airtight containers at room temperature for a maximum of four months. To keep dried chilies for more than four months, store them in the refrigerator.

PREPARATION --- It is very important not to touch your nose, eyes or mouth after handling or eating hot peppers. If you do, flush with water immediately. The capsaicin in the peppers can be extremely painful to your eyes and can even burn or irritate your skin (especially if you have cuts on your hands). If possible, wear thin rubber gloves while preparing chili peppers. Wash hands thoroughly with soap and water when done working with chilies. If the bite is too strong when you eat a chili, chew on bread or another starchy food; water only makes the bite worse as it spreads it.

To decrease the heat intensity of chilies, wash them, cut them open and remove the seeds and veins. Also, soaking cut up chilies in salt water for at least an hour will help cool them off. To add a mild pepper flavor to your dish, poke holes in the chili of your choice with a toothpick (or cut slits in it) and add it to a food that is already cooking. When cooking is complete, remove the chili from the dish.

Chilies can also be roasted whole over a gas stove, broiler, or on a grill. Use a cooking fork to hold each pepper over flame. Turn frequently until the chili’s skin is blackened. After cooking is complete, place chilies in a paper or plastic bag for 15 minutes. Scrape off skin, cut off stem and pull out core. Scrape any remaining seeds.

PREPARING DRIED HOT PEPPERS --- Use a damp cloth to wipe peppers. Grind chilies in a food processor for use as chili powder. To soften their texture and make their flavor more mild, soak chili peppers in water prior to using.

Cooking - Cookware information Posted by : Blueshoots.com

2006-11-27T03:12:00.000-08:00

Wine for your dinner

Ask for suggestions from the staff at your local wine shop or supermarket. They'll be more than happy to help with options to match your menu.

When you find something that appeals to you, make a note of it. Then try another wine from the same maker.

Make sure your glassware is clean and soap free. Even the smallest amount of residue or smell can detract from the flavors of a wine.

Cooking - Cookware information Posted by : Blueshoots.com

2006-11-20T03:02:00.000-08:00

Guidelines for making your cookware cleanup easier

You've just finished a delicious, filling meal. Good food, good company -- what more could you ask for? How about someone to clean up all those dirty pots and pans?

This article can't provide the "someone," but it does offer some great tips and guidelines for making your cookware cleanup easier.

Before we delve into each specific surface, here are some great tips for general cleaning of cookware.

Basic care for all cookware starts with reading the manufacturer's care instructions.

Wash all pots and pans thoroughly inside and out soon after use.

If baked-on food requires washing the pan in soapsuds, dry it thoroughly after washing over a warm burner and rub vegetable oil into the pan with a paper towel.

Prevent heat stains on the outside of pans by keeping gas flames low so that they cannot lick up the side of the pot.

Do not subject cookware to sudden temperature changes; allow all cookware to cool before washing or soaking.
Aluminum cookware has the added problem of becoming discolored. Let's find out more.

Cooking - Cookware information Posted by : Blueshoots.com

2006-11-13T04:20:00.000-08:00

Ever wish you could head into the kitchen and whip up a delicious dinner?

The good news is that if you've read this far, you'll have no problem at all - because if you can read, you can cook! The trick is knowing some kitchen basics, what kinds of recipes are best, and where to find inspiration for making mouth-watering meals. Read on for some ideas about how to get started.

Kitchen : The Basics

Even world-class chefs have to start somewhere. Here are some basic tips for getting off on the right foot in the kitchen.

Choose recipes that aren't too complicated when you first start cooking. You don't want to be overwhelmed by a recipe that has unusual ingredients or difficult steps, or that is time consuming. Try one- or two-pot dishes, and be sure to check out our recipe section for some simple meal ideas.

Read the recipe through from beginning to end before you start. Do you have all the right ingredients? Utensils? Appliances?

Make sure you understand all the directions.

Check the clock and make sure you have enough time to make the recipe. You don't want to spend tons of time in the kitchen - and with the right recipe, you won't need to. If you have to get dinner on the table by a certain time, figure out when you'll need to start in order to have the meal ready. Most recipe instructions include the amount of time it takes to prepare the dish. It might be a good idea to add 10 or 15 minutes to that time when you first try to conquer the kitchen - just to be on the safe side.

Assemble all your ingredients in one place before you start. Some chefs like to measure out each ingredient ahead of time before cooking. Pull out the utensils, measuring cups, and spoons you'll be using and keep them handy so you won't need to run all over the kitchen.

An apron is a good idea if you want to keep your clothes from getting dirty. (You can skip the chef's hat, but it's smart to tie back long hair.)

Always wash your hands with warm water and soap before any kind of food preparation. You may need to wash your hands several times as you cook, especially after touching raw meat, poultry (chicken and turkey), fish, and egg products.

Never put cooked or ready-to-serve foods on plates, cutting boards, counters, or other surfaces where you have placed raw meat, poultry, fish, or egg products without first washing these surfaces with hot, soapy water.

Don't cook without a parent's permission.

Cooking - Cookware information Posted by : Blueshoots.com

Orignal Source : http://www.kidshealth.org/

2006-11-06T03:58:00.000-08:00

Cooking - Cookware tips for Kitchen

Baking Pan Sizes

Round Cake Pans

8 x 1-1/2 in = 50 sq inches
9 x 1-1/2 in = 64 sq inches
8 x 2 inches = 50 sq inches
10 x 2 inches = 79 sq inches
12 x 2 inches = 113 sq inches

Square Cake Pans

6 x 3 x 2-1/4" = 18 sq inches
8 x 8 x 1-1/2" = 64 sq inches
8-1/2 x 4-1/2 x 2-1/2 inches = 38 sq inches
9 x 5 x 2-3/4 inches = 45 sq inches
9 x 9 x 1-1/2 inches = 81 sq inches
9 x 13 x 2 inches = 117 sq inches
10 x 15 x 2 inches = 150 sq inches
10-1/2 x 15-1/2 x 1 inch = 163 sq inches
11 x 4-1/2 x 2-3/4 inches = 50 square inches
11 x 7 x 1-1/2 inches = 77 square inches
11 x 18 x 1 inches = 198 square inches

10 x 4 inch tube pan = 12 cup bundt pan = two 9x5-1/4 inch pans

Cooking - Cookware information Posted by : Blueshoots.com

Orignal Source : http://www.cdkitchen.com/

2006-10-30T02:16:00.000-08:00

Chocolate Tips

* Use a potato or vegetable parer to make chocolate curls
for decorating cakes and pies. You can use bars of semi-
sweet or bitter chocolate. The chocolate should be at room
temperature or even very slightly warmer. You can adjust
the thickness and length of the curls by the pressure of
your strokes.

* To melt chocolate, chop fairly fine. Place in a microwave-
safe bowl and microwave, uncovered, at 100 percent power,
stirring every 10 seconds.

*Use self-sealing plastic bags to melt butter or chocolate
in the microwave.

Cooking - Cookware information Posted by : Blueshoots.com

Orignal Source : http://www.cdkitchen.com/

2006-10-16T10:49:00.000-07:00

24 cm Cast Iron Round Casserole - 3.5 litre capacity

Cast Iron Cookware is renowed for it's durabilty, fantastic look, easy maintenance and most importanty its ability to help in producing fantastic meals.

Cooking - Cookware information Posted by: Blueshoots.com

2006-08-14T17:33:00.000-07:00

Cooking Meat In The Microwave During Those Hot Summer Months

Summer is here and if you are anything like me, you don't want to turn on your oven or stove unless absolutely necessary. I do most of my cooking in the microwave during the summer months. It helps keep my home cooler and cuts down on my cooling bill. I have found that many people don't like to cook meat in the microwave. I was once one of those people. Chicken would come out like rubber and I always worried that ground beef didn't cook thoroughly. I have since found that the trick is to use the right cooking utensils.

My preference in microwave cooking is Tupperware. Their cookware is specifically designed for the microwave so you don't have to worry about the chemicals. Their Oval Cooker is designed to retain the moisture of your meat so that your meat does't come out dry and rubbery. It also has a colander so you can brown your meat and let the grease drip to the bottom. That makes it easy to dispose of the grease drippings or use them for gravy. Tupperware also backs it cooker with a lifetime warranty so if it breaks I can just replace it with a new one, which seems like a good investment to me. So the instructions I am providing below apply to the Tupperware Oval Cooker. If you feel confident using a different type of microwave cooker, of course, try that, but please make sure you follow the guidelines I stated above.

Cooking Ground Beef : Place the ground beef with your favorite seasoning in the colander of the cooker. Cover and cook for 6 minutes per pound. Let sit a few minutes then remove from the microwave. By using the colander all the grease will drain to the bottom of the cooker.

Cooking a Whole Chicken : If using the Oval Cooker you will need to use the extender piece for your average size chicken. Then place the chicken in the cooker. Pour about half a cup of water on the bottom of the cooker. Sprinkle your chicken with your favorites seasonings. Place the cover on the cooker and cook for 6 minutes per pound. I think you will be surprised at how moist your chicken comes out.

Cooking Cut Up Chicken : After cutting up your chicken use the same instructions for cooking a whole chicken. Determine by how high the chicken stacks if you will need to use the extender or not.

Cooking Chicken Pieces : You can use the colander to cook chicken pieces. Cut the chicken into bit size pieces. I usually use chicken breast cutlets for this. Place the cutup chicken pieces in the colander. Season with your favorite seasonings. Place the cover on the cooker and microwave for 6 minutes per pound.

Cooking Pork : I have not yet tried cooking pork in the microwave. Pork is tricky and my family doesn't eat pork so that is one reason I have never tried cooking it in the microwave. However, there are plenty of beef and chicken recipes out there, so I hope the above suggestions will help you keep your kitchen cooler during the hot summer months.

Cooking - Cookware information Posted by : Blueshoots.com
Orignal Source : http://www.goarticles.com/

2006-08-14T09:49:00.000-07:00

Cooking Ahead of Time

There are just a few principles needed to master the technique of cooking ahead, and once you know them, you'll have faster, better-tasting, healthier and safer meals to show for it.

The biggest boon to food preparation ahead is the freezer. Everything freezes from the point of view of food safety, but there's a lot of variation in palatability. For best flavor and texture, don't freeze the following foods in your home freezer:

Milk products: they'll curdle.

Boiled eggs: the whites get watery.

Custards: they'll lose texture, get lumpy.

Mayonnaise: it may separate.

Most foods that you fry at home: (except french fries and onions) they can get an unattractive "warmed-over" taste. It's actually the fats turning slightly rancid.

Cooked potatoes: they darken and get an unattractive texture. (If you're going to freeze stew, add cooked potatoes later on when you're reheating the stew.)
Fresh greens, celery, and carrots: they get limp.

Fresh tomatoes: their high water content causes them to collapse when thawed. (However, you can freeze tomatoes if you're going to use them in a cooked form, such as in a pasta sauce.)

Gravy: the fat will separate out and puddle. (If you must freeze gravy, cut way back on the fat when you're making the gravy, and stir constantly when you're reheating it so as to keep the fat from separating.)

Heavily spiced foods: most herbs, salts, onions, fade away, but garlic and cloves will seem more intense. Pepper has a tendency to turn bitter. Curry takes on a musty flavor.

Synthetic flavors: use real vanilla rather than synthetic because synthetic vanilla can have an off-flavor after freezing.

Highly salted foods: salt tends to attract moisture and uneven freezing may result because salt slows down the freezing process.

Cooking - Cookware information Posted by: Blueshoots.com

Orignal Source : cookingtips.cookingcache.com

2006-08-14T07:01:00.000-07:00

COFFEE

Remove bitterness from percolators and other coffee pots by filling with water, adding four tablespoons of salt and percolating or boiling as usual.

Coffee from: 'Kitchen Directory and American Housewife' (1844)
"Use a tablespoonful ground to a pint of boiling water [less than a quarter of what we would use today]. Boil in tin pot twenty to twenty-five minutes. If boiled longer it will not taste fresh and lively. Let stand four or five minutes to settle, pour off grounds into a coffee pot or urn. Put fish skin or isinglass size of a nine-pence in pot when put on to boil or else the white and shell of half an egg to a couple of quarts of coffee."

Cooking - Cookware information Posted by: Blueshoots.com

Orignal Source :http://www.foodreference.com/html/tcoffee.html

2006-08-14T06:51:00.000-07:00

COCONUTS

Coconut juice or coconut water is the liquid inside a coconut. Coconut milk is produced by steeping grated coconut in hot water then straining; coconut cream is coconut milk cooked down until it thickens, or grated coconut steeped in hot milk instead of water.

One fresh coconut yields about 2 cups chopped
Shredded coconut: 1 pound equals about 5 - 6 cups

The easiest way to open a coconut is to pierce the 3 'eye' with a nail or an ice pick and drain the liquid. Bake the shell at 350 degrees F. for about 20 minutes. Then put it on a firm surface and tap it with a hammer in several places to crack it.

One cup of unsweetened shredded coconut has 26 grams fat and 283 calories.

Cooking - Cookware information Posted by: Blueshoots.com

Orignal Source :http://www.foodreference.com/html/tcoconuts.html

2006-08-14T06:43:00.000-07:00

CICELY, SWEET

Sweet cicely leaves have a sweet anise taste, and are good in salads, dressings, stews, and in desserts, especially those that contain tart fruits. The cooked root may be sliced and served cold in salads or by itself with oil and vinegar.

Cooking - Cookware information Posted by: Blueshoots.com

Orig Source :http://www.foodreference.com/html/tcicelysweet.html

2006-08-14T06:35:00.000-07:00

Kitchen Sliced

Some frozen and canned vegetables now are labeled as "kitchen sliced" (beans, carrots, potatoes, etc.) Manufacturers use the term to refer to random sized pieces that supposedly give the illusion of being cut at home in the kitchen. The assumption being that home cooks cannot cut food in uniform pieces.

Cooking - Cookware information Posted by: Blueshoots.com

Orig Source :http://www.foodreference.com/html/t-kitchen-slice.html

2006-08-14T06:28:00.000-07:00

KETCHUP

There is more to ketchup than just tomato ketchup. Some of the many varieties that have been popular include lobster, walnut, mushroom, cucumber, cranberry, oyster, lemon, grape, and anchovy.

Unopened bottles of ketchup can be stored for 1 year on a cool, dark, dry shelf. Tightly covered opened bottles will last a month in a cool, dark, dry place.

Tomato Catsup has a high acid content (due to both the tomatoes and vinegar in it) and therefore does not have to be refrigerated after opening. It is safe to store it at room temperature, but it will taste better if kept refrigerated.

Cooking - Cookware information Posted by: Blueshoots.com

Orig Source :http://www.foodreference.com/html/tketchup.html

2006-08-14T06:07:00.000-07:00

WANT A RECIPE for a great kitchen? That's easy, says Julia Child: You need a few good knives, some serviceable pots, a decent frying pan and several small appliances. Maida Heatter, grande dame of dessert cookbooks, adds a perfectly flat baking sheet to the list. Throw in a couple of gadgets and one beautiful bowl, and now you're cooking.

Such restraint goes against the nature of most Americans, who spent $1.5 billion in 1999 to add a few more gewgaws to their batterie de cuisine. Professional chefs may scoff under their big poufy hats at such indulgences, but they are in remarkable agreement about what constitutes a minimalist kitchen, and how to spend their money where it counts. Here's what well-known cooking experts reach for in their own kitchens--and what you should consider for yours.

Cooking - Cookware information Posted by: Blueshoots.com

Orig Source :http://findarticles.com/p/articles/mi_m1318/is_3_55/

2006-08-14T06:02:00.000-07:00

Cooking Tips

Prepare what you need before you start. It’s how the pros do it and it simplifies the process when you are scrambling to put it all together.

When using a broiler to cook steaks, pre-heat oven until it's really hot. This will sear the outside of the meat and keep the juices in. And don’t use a fork to turn the steaks, use thongs or a spatula to prevent juices from leaking out.

Buy yourself a potato ricer for mashed potatoes. It a great gadget to have in your kitchen, it looks like a giant garlic press, costs about six bucks, but there’s nothing better for smooth airy mashed potatoes.

A folding steamer platform that sits in almost any pot works great for your steamed veggies. Important, be careful not to overcook the broccoli, you want it to be crisp but tender.

Invest in a salad spinner. They’re inexpensive and work great. There’s nothing more unappealing than soggy lettuce. And speaking of lettuce, you may have grown up on iceberg, but try some red or green leaf lettuce for a little diversity.

Never cook with any wine you wouldn't drink!

You can substitute 1 tbl. of fresh rosemary leaves with 1 tsp. of dried, but fresh is better.

Try using a spray olive oil to coat your roasting pan.

Any brine-cured black olives can be substituted for Kalmata and remember to tell your guests there are pits so they don't break a tooth.

To roast garlic, sprinkle the bulb with a little olive oil and white wine, salt and pepper, wrap it in tin foil and roast in a 350 degree oven for approximately one hour.

Try using a hand blender to puree the soup....it's easier than transferring to food processor.

Mushrooms should be wiped off with a damp cloth and not washed under the faucet since they are like sponges and will absorb the water.

Make sure your roasting pan is the correct size and is placed on the middle rack.
When roasting, save the pan juices for your gravy.

Leeks are full of hard to get at sand and dirt, chop them first, then give them a bath in cold water and drain in a colander.

Try using carrots instead of sugar to sweeten your sauces.

Cracked pepper corns: I opt for putting the peppercorns in a zip lock bag and cracking them on my cutting board with a hammer. Noisy, but it worked. Otherwise, set your pepper mill to course grain instead.

When buying cabbage, look for heads that appear heavier than their size with crisp leaves.

Cooking - Cookware information Posted by: Blueshoots.com

Orignal Source :http://www.reluctantgourmet.com/tips.htm

2006-08-07T10:12:00.000-07:00

How to hard cook eggs without cracking

Cold water method or hot? Room temperature eggs or cold eggs? Cold water plunge or no cold water plunge? Here in the foodies kitchen, we tested every possible permutation-- this is how to hard cook an egg:

Use fresh eggs, preferably organic or grain fed, as they peel more easily once cooked. They also have better texture
and flavor.

Handle like eggs. Or nitroglycerin.

Bring eggs to room temperature before cooking. This helps prevent cracking due to the sudden shock of temperature change and ensures a properly cooked egg. If you do use eggs right out of the refrigerator, add a minute or two to the cooking time.
Simmer eggs. A roiling boil is too violent. Call them "hard cooked" instead of "hard boiled" and you'll remember this hint.

Don't crowd the pan. The eggs will knock each other and crack.

In a saucepan, bring enough water to cover the eggs to a boil. With a slotted spoon, lower the eggs into the water. Quickly, bring the water back to a boil. Lower the temperature to medium heat and simmer exactly 10 minutes. Remove the eggs with a slotted spoon and plunge into a bowl of cold tap water. The cold water will stop further cooking and create a gap between shell and egg for easier peeling. You may put the eggs right into a color bath now if you wish.

Cooking - Cookware information Posted by: Blueshoots.com