How To Enjoy The Camping Cooking

Campsite trip is a combination of fun, entertainment and the experience of doing things on your own. You have all the things in your control and so you could do it on your own terms. Apart from other activities you also have to cook for yourself during the camping. Though, after the hard works and activities of the day it might be boring to cook for yourself. But you should make cooking at the campsite fun and worthwhile.

It is important to have a kitchen in the home for cooking and it is same for campsite. For cooking you need a user friendly and pleasurable environment. It would not be boring for you and take little time of yours, if you have quality products with you. So before packing camping gears you must remember it. You can make your cooking more easily with quality products such as Dutch ovens, sandwich makers and grills made of cast iron. These products are made looking into the factor that it could be taken into such activity camps and is helpful for car campers and RV enthusiasts.

You should also bring quality enamelware along with your supplies. This is due to the reason that they are enough sturdy, could hold heavy food items that are cooked by fire. These durable products help you to cook at a reasonable price for many years. Cooking could also be easy with quality ingredients and tasty recipes that will go along with quality products. Always keep ingredients in tight air containers as well as keep them dry. To keep ingredients dry as well as cold you can take help of dry ice. If the ingredients and the cookware are of good quality it will help you to prepare excellent meals that are created at an open fire. This would be more useful and better to have a good campsite chef along with you.

You should enhance the campsite environment in order to prepare food with ease. You can listen to musical instruments while you are cooking as this would give you more enjoyable time to cook. In a campsite you can take instruments like guitars, harmonicas or an empty moonshine jar. Your cooking could be more energetic and fun filled if you have family and friends come along with you. For first time campers it would be very dull if he has to everything single handedly. In order to make your camping experience more enjoyable you have to be prepared before you come to camping.

How To Create A Family Heirloom Cookbook

Almost every family has a treasured recipe, handed down through generations, that is not only beloved because it is delicious, but because it evokes memories of favorite family get-togethers.

A family heirloom recipe book is a wonderful way to combine favorite dishes and family folklore. According to Cheryl Wolf, a performance artist and graphic design instructor at The New England Institute of Art, “Family recipes are a valuable resource for a family history. I have built an entire performance around my family’s recipes and the stories they evoke! “Breaking bread” together is life-affirming. What better way to reach back and bring personal history to the present?”

Wolf adds, “A family recipe is also a family history, and can be a wonderful work of folk art.” For example, she says, take the opportunity to not only write down family recipes for generations to come, but include famous family stories (every family has them), photos and memorabilia as well.

But how to turn family culinary gems into actual recipes? Try these few tips: “Start with a family letter, asking everyone to send back one or more of their ‘specialties’ by a particular date. Ask those who can to reply by email so you can cut and paste recipes right into your final document.”

If you have a relative who never writes down recipes (it seems like all the best recipes are never written down), but rather cooks by “a dash of this, a little bit of that,” consider having someone in your family be the “helper,” and prepare the dish along with them. The “helper” should measure, guesstimate, and generally keep track of how the dish is prepared, including cooking times and temperatures. The “helper” should also be sure to ask about consistency, color, texture and doneness. “This last bit of information is always the most important part of passing along a recipe.” Once you have a written recipe, prepare it again according to the directions, and adjust the recipe as necessary to get as close as possible to the original.

When you are asking for recipes, provide everyone with a similar format. For example, ask family members to list the ingredients to be used in order, together with the quantities. Lay out the steps that are needed in order to make the item, and always add little comments about what to look for as the dish is prepared, and when it is done. It can be a lot of work, especially with recipes that were never written down. But ultimately it’s worth it because you will be saving an important — and delicious bit of your family’s history.

Once you have the recipes, you will want to create a look for your cookbook that reflects your family. A simple way to do this, is to include family mementos or old photos, along with the recipes. A simple way to share one-of-a-kind memorabilia is to take them to a local copy center and make color copies.

“You can use the color copies you make as background, and print a recipe over the photo, or have the recipe on one page, and a photo on the facing page. You can also create a collage using items such as blue ribbons (won for a cooking), tickets stubs or airplane tickets from a favorite trip that produced a great recipe,”

For text, use simple fonts like Times Roman or Arial so that they are easy to read for all ages. Save decorative fonts for recipe titles or chapter headings. Consider creating a box — with shading and borders — for the recipe itself so that there is enough contrast between the recipe and any background artwork you use.

Write an introduction about the cookbook, its organization and how family responded to the project. Be sure to date the book and have a table of contents so family and friends can easily find a favorite recipe. Here are a few of these suggestions for organizing recipes:

* by category, for example, appetizers, soups, salads, entrees and desserts

* by family, for example, grandmother, aunt and uncle, or cousin recipes

* by holiday, for example, favorite dishes for the 4th of July, Thanksgiving or Labor Day

To keep recipes easy to read and clean, consider putting them in plastic sleeves (available in craft and office supply stores) and then in 3-ring binders. “This way, you can add a new recipe every year.”

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How To Cook A Turkey

The most important thing to keep in mind is that a turkey takes a long while to cook through to the bone…and keeps on cooking once you remove it from the oven. Make sure to bake, braise or roast the bird at a high enough temperature to keep it safe to eat and don’t overcook it. Don’t leave your turkey in the oven to keep it warm while you get the rest of the dinner ready to serve. Take it out as soon as it’s done, let it cool outside the oven for about 20 minutes and then carve away. You’ll see the difference immediately when a turkey is prepared properly: the dark meat soft enough to break apart with a fork – the white meat moist and tasty. The secret is all in knowing how to buy and cook a delicious turkey! We’re here to help you learn how to cook a turkey.

How big a turkey should you buy? You’ll need at least 1 to 1½ pounds of turkey per person if you’re buying the whole bird, fresh or frozen. Of course, it’s always best to go bigger. (After all, there are at least 50 ways to serve your turkey leftovers, including a winter store of turkey soup.) How long to cook? Preheat the oven to 325°F (160°C) then place the bird in the oven to roast.

A thought to consider–Great chefs suggest trying out your skills with a smaller bird before attempting to produce a holiday masterpiece. Like any other skill, perfecting a turkey recipe takes practice. Very few cooks can claim that their first turkey was perfect…but with every attempt you get more comfortable with what you’re doing and the results keep getting better.

Simple steps how to cook a turkey:

Allow about 15 minutes of cooking time per pound – about 45 minutes per kilo unstuffed. It will take a bit longer, about 20 minutes per pound or an hour per kilo, if the bird is cooked with stuffing.

1. Preheat oven to 325. Remove the wrapper to see how much the turkey weighs and determine approximate cooking time. Remove the giblet bag and the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.

2. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh. Add 1/2 cup water to the bottom of pan, if desired.

3. Cover turkey loosely with a tent of heavy-duty aluminum foil. Roast the turkey until temperature in the thickest part of the thigh reaches 180°F. Cooking time will vary. For example, a 20 pound turkey will take 4 1/4 to 5 hours to cook, check the temperature on the thermometer after 4 1/4 hours.

4. Meanwhile, mix the stuffing or dressing. Place in a casserole and pop it into the oven during the last hour or so of roasting time.

5. Remove the foil tent after 1 to 1 1/2 hours of cooking time to brown the skin. Brush with vegetable oil to enhance browning, if desired.

6. A whole turkey is done when the temperature reaches 180°F. The thigh juices should run clear (not pink) when pierced with a fork and the leg joint should move freely.

7. Allow the turkey to set 20 to 30 minutes before carving to allow juices to saturate the meat evenly.
Note: Cooking times do vary. Why? There are many reasons – oven temperature may not be completely accurate, the turkey may be very cold or partially frozen, and/or the roasting pan may be too small which inhibits the flow of heat. The USDA highly recommends use of a meat thermometer to determine doneness of turkey. This is an important tool in learning how to cook a turkey.

Stuffed Turkey:
For uniform cooking results, the USDA recommends cooking the stuffing outside of the bird (see step 4 above) If you insist on stuffing the turkey, stuff loosely and follow the steps below.

1. See step one above

2. Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.

3. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh (see Turkey Safety: Using a Thermometer). Add up to 1/2 cup water to the bottom of the pan, if desired.

4. Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/2 hours to cook.

5. Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin. Brush with vegetable oil to enhance browning, if desired.

6. A whole turkey is done when the temperature in the thickest part of the inner thigh reaches 180°F and the stuffing is 165°F. The juices should run clear (not pink) when a long-tined fork is used to pierce the thickest part of the thigh.

7. Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest part of the stuffing and leave it for 5 minutes. Or use an instant red thermometer which will register the temperature after 15 seconds. The stuffing temperature will rise a few degrees after the turkey is removed from the oven. If the center of the stuffing has not reached 165°F after stand time, return the turkey to the oven and continue cooking.

How To Choose The Perfect Bread Maker

Bread makers are extremely popular. The average person can make delicious, homemade bread quite easily with a bread maker. Even with the ease of a bread machine, you must still use caution when adding the ingredients, even if you use a mix. You can make a variety of shapes and sizes of loaf with a bread machine. Many people use a bread machine to simply mix the ingredients then bake the loaf in a traditional oven. Sizes range from one pound to two pounds or more, and you will most likely choose between a square or round loaf pan.

Some bread makers will have a preheat cycle to heat the ingredients before baking. If you want your bread to rise properly, choose a bread maker that does not heat before time to bake the bread. Bread makers will generally have separate settings for different types of bread. There may be settings for wheat or French bread, and you will be able to choose the doneness of the bread such as a light, medium, or dark setting. There will also normally be a regular or rapid bake cycle. It is desirable to have a window in the top or side of the bread machine to allow you to see the progress of your bread while it is baking.

There are a variety of options from which to choose in bread makers, so you may first want to consider how much space you have to store your new machine. Bread makers come in a variety of sizes, so choose one that you can store easily. You should choose the capacity of the bread maker based upon how big your family is and how much bread they eat. You can choose a bread maker with a delay timer which will allow you to place the mix in the bread maker before you leave home each day and the bread will be ready when you return. If you want your bread maker to prepare the dough but not cook it, you will need to find a bread maker with this feature. Choose a bread maker that will alert you when it is time to add additional ingredients such as fruit or nuts. You will also want a “keep warm” feature in case you are gone when the bread is finished. Look for crust control features and special setting for fruits, nuts, cheese, and vegetables.

Study the warranty very carefully to make sure you will be able to get service and replacement parts if necessary. Keep in mind that if your family consumes a small amount of bread now, once you purchase your new bread maker that consumption is likely to increase dramatically. Choose a slightly larger size that you anticipate needing. Remember that the keep warm feature is great, but if you leave the loaf in the bread maker for an extended period of time it may become soggy and flat. A bread maker is a wonderful addition to your home. Nothing compares to the smell of freshly baked bread from your very own kitchen.

How To Choose A Quality Cookware Set

If you are considering purchasing new cookware, you probably are wondering how to make the most sensible purchase and still get all the pieces and features you need. Price is always a major factor in deciding which cookware set is right for you. Choosing the perfect cookware set involves much more than color and the availability of nifty glass lids that you can see through. If you are a serious cook, or simply want the best deal for the price, you will need to be more practical in making your decision.

The main factor in choosing cookware is the material from which it is made. Copper is very expensive, but conducts heat better than any other material. Heat conduction allows your food to cook evenly. You will undoubtedly find cookware that is constructed from stainless steel with a copper reinforced bottom. The problem with this type of cookware is that the bottom of the food will cook faster than the rest, making it very difficult to avoiding burning and/or scorching your food. Braising is out of the question in a stainless steel pan with a copper reinforced bottom.

You need cookware that allows heat to be distributed evenly. You are probably very familiar with pans that have hot spots. Hot spots are places in the pan where the food cooks disproportionately faster than in the rest of the pan. Cookware with even heat distribution is imperative if you are serious about the food you cook. The problem with copper, cast iron, and aluminum cookware is that certain foods will absorb a metal taste and color from the pans, not to mention you will ingest some of the metal that is transferred to the food. Copper will scratch and discolors easily, but every cook should have at least one copper bowl for beating egg whites. Copper bowls will allow you to beat eggs whites to their maximum volume.

Aluminum is inexpensive, but as mentioned before, will react with certain foods in an unfavorable manner. Aluminum wears down quickly, although there are anodized pans that will cut down on reactivity and increase durability. If you opt for aluminum cookware, anodized is the best choice. Cast iron is good for searing steaks and a few other specialized cooking tasks, but you must keep your cast iron cookware seasoned to avoid sticking and pitting of the pan.

The fact is that there is no perfect cookware. Each has its own benefits and drawbacks. Stainless steel is probably the best compromise. Stainless steel is in the middle price range and heat conductivity. It is durable and cleans easily and will not react with any type of food you cook. Another good choice is stainless steel with an aluminum insert that goes all the way up the sides of the pan.

The conclusion would seem to be that in order to get a good set of cookware, you will have to spend some money, but it is not necessary to get the most expensive type. A good stainless steel cookware set with a few special pieces such as a non-stick frying pan, a copper bowl, and any other extras you desire will be your best choice.

How to Buy, Store and Prepare Potatoes

No doubt about it…the beloved potato is clearly the most popular vegetable in the United States. Potatoes easily adapt to many flavors and methods of cooking. This article defines the characteristics and the best uses of some well-known potato varieties, how to choose and store potatoes and several basic ways to prepare potatoes without any or a minimum of added ingredients.

Well-Known Varieties, Characteristics and Best Use

Russet Potatoes – This potato is slender, oval shaped with a rough brown skin and lots of eyes. They have a mealy texture when cooked and cooked russets will start to fall apart when cut due to the low moisture and high starch content. This variety of potato easily absorbs butter, dressings and sauces. They are best used for baking, frying and mashing.

White, Red and Yellow Potatoes – These potatoes are round and keep their shape when cooked. Due to their high moisture and low starch content, they have a firmer texture and won’t fall apart when cut after cooking; they are also slow to absorb butter, dressings and sauces. These potatoes are best for boiling, steaming and roasting. They are also excellent creamed or scalloped and in salads. Yellow and red potatoes may be mashed, but they will not be as fluffy as russet potatoes.

New Potatoes – Freshly harvested and marketed during the late winter or early spring, new potatoes are tiny to small potatoes of any variety. Their skin is tender and they do not need to be peeled. When cooked, they have a firm, waxy texture. New potatoes are best when used soon after harvest and prepared by boiling, steaming or roasting.

Tips for Buying Potatoes

> When buying potatoes, choose ones that are firm, have smooth skins and are without any sprouts or blemishes. Avoid potatoes with wrinkled skins, sprouted eyes, cut surfaces, soft or dark spots, decayed areas (usually at the ends), or sunken spots.

> If possible, purchase potatoes that are fairly clean but unwashed. Potatoes that have been washed will spoil quicker.

> Avoid purchasing potatoes with a greenish tint or cast. This indicates that the potatoes have been exposed to light during storage, which can produce a bitter taste and may be toxic to some people.

> Choose potatoes that have a heavy feel and are uniform in size and shape. They will cook in about the same time and will be easier to peel.

How to Store Potatoes

> Store potatoes in a well-ventilated cool, dry, dark area such as a cool closet or dry basement (never under the kitchen sink).

> When stored between 45F to 50F (7C to 10C), potatoes will keep for several weeks. If stored at room temperature or in a warm place, potatoes will remain at top quality for only about 1 week.

> Do not store potatoes in the refrigerator. The starch will begin to change to sugar and alter the taste; the potatoes will also turn dark after cooking.

> It is best not to store potatoes near onions.

Tips for Preparing Potatoes

> To clean potatoes, soak briefly in cool water to loosen the dirt and make scrubbing easier. Scrub gently under running water with a vegetable brush or sponge; trim away any eyes or blemishes.

> Always be certain to remove any sprouts or eyes when peeling potatoes and if a potato appears green under the skin, peel it deeply to remove the green part…that green portion could possibly make you sick.

> To prevent potatoes from turning dark, cook immediately after peeling or cover with water and add a small amount of salt, lemon juice or vinegar.

> When preparing French fries, soak cut potatoes in lightly salted chilled water for approximately 1 hour to remove some of the starch and produce crisper fries.

> Use cooked (not raw) potatoes when making a potato dish ahead to prevent the potatoes from discoloring. Consider cooking the mixture until almost done, cool and refrigerate; complete cooking just before serving.

> Potatoes and dishes with potatoes do not freeze well due to their tendency to become mushy when thawed and reheated. Partially cooked French fries, mashed potato patties and baked stuffed potatoes may be frozen.

Potato Yields

Three medium potatoes equals approximately 1 pound, which will yield:

* 2 cups French fried potatoes

* 2 cups mashed potatoes

* 2-1/2 cups peeled and diced potatoes

* 3 cups peeled and sliced potatoes

* 2 cups potato salad

* 2-1/2 cups shredded potatoes

Basic Methods of Cooking Potatoes

Baked in Oven – Select and scrub potatoes of similar size. Prick each several times with a fork to allow steam to escape while baking and to prevent the skins from bursting. If a soft skin is desired, rub with cooking oil before baking. Place potatoes on a baking sheet allowing room between potatoes for heat circulation or stand them upright in a muffin tin. (If potatoes are wrapped in aluminum foil and baked, they will have more of a steamed texture.) A medium-size (6 oz.) potato will bake in 40 to 45 minutes in a 425F (220C) oven or in about 90 minutes at 350F (175C). When baking several potatoes, keep in mind that a dozen will cook in the same amount of time as a single potato. To reduce cooking time, slice potatoes in half lengthwise, coat cut side with cooking oil and place cut-side-down on a baking sheet. Half of a medium potato will be fork-tender in 25 to 30 minutes when cooked in a 375F (190C) oven. To check for doneness, hold potato with a hot pad and pinch with fingers or pierce with a fork. To serve, use a small knife to cut a cross on top and push on sides and ends gently to fluff.

Baked in Microwave – Choose 4 medium (6 oz. each) slender potatoes of similar size. Scrub clean then pierce each potato with a fork 10 to 12 times. Cover bottom of microwave oven with a double thickness of paper towels. Arrange potatoes in a ‘spoke-fashion’ with the smaller ends toward the center and at least 1 inch apart. Cook on ‘high’ (100% power) in a 700-watt microwave oven for 10 to 12 minutes. Rearrange and turn over after first 5 minutes. Remove from microwave and wrap each individually in aluminum foil. Let stand for 5 to 10 minutes or until uniformly soft when pinched between fingers. When cooking a single potato, microwave on ‘high’ for 2 minutes, turn over, cook for another 2 minutes and check for doneness. Add 2 to 3 minutes cooking time for each additional potato.

Boiled on Stovetop – Scrub, peel and quarter potatoes. Place potatoes in a saucepan and add enough water to cover; add 1/2 teaspoon of salt for each quart of water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are fork-tender (approximately 15 to 20 minutes). Remove from heat and drain. Return to low heat and shake pan until potatoes are dry. Be careful not to overcook potatoes or they may become watery. One or two slices of onion may be added to water while boiling potatoes to add flavor.

Boiled in Microwave – Scrub, peel and quarter 4 medium (6 oz. each) potatoes; place in a shallow microwave-safe baking dish. Add 1/4 cup of water and cover. Cook on ‘high’ (100% power) in a 700-watt microwave oven for 10 minutes. Stir after first 5 minutes to rearrange pieces and to move the ones in the center to the outside edges of the baking dish; continue to cook for remaining 5 minutes. Remove baking dish from the microwave and let stand for 3 minutes (covered) or until potatoes reach desired doneness.

French Fried – Scrub and peel potatoes. Cut into 1/4-inch thick slices with a knife or crinkle cutter, then cut slices into 1/4-inch thick strips. Place potato strips in a bowl of cool water. Add a small amount of salt to the water to prevent discoloration. Soak up to 1 hour to remove some of the starch and maintain crispness. Heat 4 to 6 inches of cooking oil to 375F (190C) in a deep-fryer or heavy saucepan. (Important: Do not overfill fryer or saucepan with oil.) Drain potatoes from water and pat dry with paper towels. Place a handful of potato strips in a wire basket and slowly immerse in the hot oil. Cook until golden brown and tender (approximately 5 minutes). Shake basket occasionally while frying to prevent potato strips from sticking together. Drain on several layers of paper towels. Continue to cook small batches until all strips are fried. Sprinkle lightly with salt to prevent fries from becoming soggy and keep warn in a 300F (150C) oven until served.

Grilled – Scrub potatoes of similar size and coat skin with cooking oil or soft butter. Place each potato in the center of a double layer of heavy-duty aluminum foil (cut into approximately 6×9-inch pieces). Season each lightly with salt and pepper. Bring the longer sides of foil together, then fold the edges several times to seal, allowing space for steam. Fold up short edges of foil and pinch together to seal. Place foil-wrapped potatoes on a grill approximately 4 inches above medium-hot coals. Cook for 45 to 60 minutes or until tender, turning several times. Cooking time may need to be adjusted according to potato size and heat of the coals.

Hash Browned or Home Fried – Prepare steamed or boiled potatoes; drain. Dice or slice into 1/4- to 3/8-inch thick pieces. Place in a large mixing bowl and gently stir in optional ingredients such as chopped onion or diced cooked ham, if desired. Lightly season with salt and pepper; set aside. Generously grease a large skillet (preferably with a ‘non-stick’ finish) with several tablespoons of cooking oil, shortening or strained bacon fat. Place skillet over medium-high heat and add seasoned potatoes; toss gently to coat all pieces. Lightly toss potatoes frequently during cooking (do not flatten with a spatula). Cook until potatoes are golden brown (approximately 10 to 15 minutes). Additional fat may be needed during cooking to prevent sticking. Season cooked potatoes to taste with additional salt and pepper before serving.

Mashed – Prepare peeled and diced potatoes by the boiling or steaming method; drain well. Mash potatoes using a potato masher, electric mixer or ricer until no lumps remain. For each pound of potatoes, gradually add 1/4 to 1/2 cup warm milk and 2 tablespoons of butter or margarine. Add salt and pepper to taste. Beat potatoes with a wooden spoon, whisk or electric mixer until light and fluffy (additional milk may be added to bring potatoes to desired consistency.) Do not over beat or the starch will break down and potatoes will become gummy. If potatoes are not to be served immediately, spoon into an oven-proof casserole or baking dish, dot with additional butter, cover and keep warm in a preheated 250F (120C) oven.

Pan Roasted – Partially boil or steam peeled potatoes, cooking for only 10 minutes until potatoes are barely tender; drain. Arrange potatoes in a baking dish and generously coat with melted butter or margarine. Bake (uncovered) in a 400F (200C) oven for 40 to 45 minutes or until fork-tender. Frequently turn and baste potatoes with additional butter as they cook. Potatoes may be seasoned with salt, pepper, parsley or other herbs before serving.

Riced – Boil or steam peeled potatoes; drain. Force potatoes through a potato ricer or food mill. Add melted butter or margarine to riced potatoes and serve immediately. Riced potatoes may be used to prepare mashed potatoes (see ‘Mashed Potatoes’ technique above).

Steamed – Scrub and peel potatoes. Use a steamer or wire rack on the bottom of a large saucepan. Add enough water to just reach the bottom of the rack and bring to a boil over high heat. Add potatoes, cover tightly and cook until fork-tender. Cooking time will be approximately the same as when boiling potatoes. (Note: New potatoes are particularly good steamed. After gently scrubbing potatoes clean, peel a thin strip from around the center of each potato to prevent the skins from bursting while steaming. Cooking time will be approximately 15 minutes – be careful not to overcook.)

One Potato, Two Potato…

The potato is a relatively inexpensive vegetable, low in calories, a good source of fiber (especially the peel) and a virtual ‘storehouses’ of vitamins and minerals. It is very versatile and adapts well to many methods of cooking.

It is not complicated to learn how to purchase, store and select the proper type of potato for a particular cooking technique. There is a wide variety of ways that potatoes may be prepared and an endless number of main-dish, soup, salad, baked good and side-dish potato recipes. Since there are really no steadfast rules (just guidelines), try experimenting to find out which variety and cooking technique you personally prefer.

Copyright ©2005 Janice Faulk Duplantis

How To Achieve Victory In A Cooking Contest

Competitions are still one way of really gauging the strength of a person or even of a product. People join contests to prove their worth or if not try to see how they could respond to the expected comparisons, the consequence of beating the competitors off.

For the performing Arts like dancing, people realize a next door out. Contests involving the need show talent or ability, sets criteria in choosing the most wanted winning throne. One problem in contests is the incidences of fraud caused by contest organizers, some unfairness from the jurors or judges.

There is one contest that is far from the flaws mentioned above. It is the cooking contests. Cooking is a good past time and as a contest it I has the most unbiased results. Does it end there? No of course. There are helpful steps to join in debates and to go home away with the bacon.

1. Read and follow directions carefully. Directions are part of the contest. A misunderstanding will cause a big effect if neglected.

2. Creativity is the key. Watch food trends and adapt your recipe accordingly. Try to use your own means to discover ways on how to keep your skill improving.

3. Do not use abbreviations. If asked to write the recipe down, show industry and do not use short cuts.

4. Simplicity and ease of preparation make winning recipes. Do not act hurried or look so pressured.

5. Use accurate U.S. measurements. Measurement will affect the taste of your recipe so be keen about it.

6. Garnish is very important. Always remember–eyes eat first. Catch attention and later the taste.

8. Analyze recipes that have won previous contests. There may be a trend in the taste of judges or organizers.

9. Be sure ingredients used are readily available. For you not to cram and destroy your own show, be very prepared.

10. Keep up with current diet and health trends. Health is wealth.

11. Write preparation directions in complete sentences. Think of the receivers of your work. Consider their understanding. And how you could help.

12. List ingredients in order of use.

13. Study your favorite cookbook.

14. Be creative when naming your dish.

15. Streamline a recipe by combining steps.

16. Adapt a recipe for a different occasion.

17. Create a recipe using ingredients that were once considered unusual but are now readily available in your grocery.

18. Consider a dish’s versatility.

19. Look for ways to enhance flavor.

20. Create a new shape or appearance for an old recipe.

21. Include the size of any dish, pots, pans, or casseroles used.

22. State the cooking temperatures and time needed to cook the dish.

23. Give the number of servings. Be realistic. “Serves four” is different from “four servings.”

24. The recipe should have wide appeal.

25. Type or print your recipe.

26. Double-check the contest rules.

27. Make a copy of your recipe. Always make a copy of your recipe for your files.

28. Use a separate envelope for each recipe entry.

29. Your recipe must be original. Originality is a very big edge over others. It will show how creative one really is.

Cook. Express. Win.

Grill Your Steak The Right Way

No matter what you preference in a steak, maintaining good moisture should always be your goal. When searching for a good cut of beef, look for a cut with good consistent marbling. Fat equals flavor so very low fat content in meat will tend to dry it out and have much less flavor. You should not have to coat a great piece of meat with sauce just to get flavor, in fact you should avoid using a sauce at all. You want to see visible grains of fat running through the meat but not large pieces of fat. If you do see larger pieces simply trim them off. As you cook your steak the fat will melt and naturally tenderize the meat.

After removing the meat from refrigeration seasoning the meat with generous amounts of salt and pepper.
Many other herb and spice combinations can be added to your taste just be sure you have plenty of salt and pepper in addition to any other seasonings. Allow the meat to come to room temperature before grilling.

When grilling your steak first make sure that you have your grill nice and hot. This will give the outside a nice crust and will also help seal in its natural juices. If you fire flares up at any point, move the meat off the flame. While you want a hot grill, you do not want direct flame on the meat for any extended time period. The worst mistake that most grillers make is to continually flip the meat time and time again. Continually flipping the meat does nothing but cause the meat to dry out. Flipping the steak over and over does not make you a grill master, doing it right, does. In the end you will flip your steak 3 times which will mean you have cooked both sides twice for 3 minutes on each side. For cross-hatch marks on your meat simply turn it 45 degrees when flipping. Total cooking time should be roughly 12 minutes. This will achieve a medium rare steak depending on how hot your grill is. Because every grill it different you will need to experiment to get the desired results.

There is no exact way to tell when the steak is done. Without cutting the meat open and risking the release of its juices, the best way is to either press the meat to judge its tenderness or use a meat thermometer. If you choose not to press the meat, you can use you hand as a guide. For instance if you take you index finger and touch the fleshy part of your palm right under your thumb, that is what rare should feel like. Conversely if you touch you pinky to that same part of your palm that is the consistency of well done. So from finger to the next starting with your index finger and ending with the pinky it would be: rare, medium-rare, medium and well done.

Herb rub:
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
2 teaspoons mustard powder
2 teaspoons paprika
1 teaspoon onion

Mix all ingredients thoroughly in a bowl. Brush the steak lightly with olive oil and rub in herb rub.

Gluten Free Cooking

When it comes to cooking, there are many dietary restrictions that will be encountered along the way. One restriction that is gaining some degree of notoriety in recent years is the need for a gluten free diet. Gluten is a substance that is commonly found in flour products that a decent sized portion of the population has a negative reaction to in some form or another. For these people, gluten free isn’t a choice it is absolutely necessary.

Gluten free cooking does impose many restrictions and often makes it quite difficult to enjoy something the vast majority of us take for granted-dining out. The good news from those who require gluten free cooking is that more and more restaurants are beginning to acknowledge this condition and offer some selections that are gluten free. It takes time, just as it did with low carb craze for the demand for these products to make it worth the industries while to make adjustments in their way of preparing foods.

While on the one hand it is frustrating to not have the option of dining out, there is some challenge to finding new and tasty foods and combinations for cooking each and every night without falling into a rut of the same old foods that you know you can eat without worry. Consider cooking gluten free a challenge rather than a chore and you may find that the process is much more enjoyable. You might even find that you appreciate the meals you’ve worked hard to prepare even better because of the great sense of accomplishment.

There are many resources available for those who need to eat gluten free foods. There are even more and more ‘convenience’ or prepackaged foods that are designated for gluten free cooking. This means that those who once had no option but creating meals from scratch do now have the occasional shortcut available to them. We are even finding cookie and cake mixes that are now gluten free in order to enjoy some of the finer things in life for those who would have been completely deprived only a few short years ago.

Changes are being made and resources are being shared through the Internet that help not only adults that require special gluten free cooking and diets but also support for the parents of children who must have gluten free diets. Cooking for children in the best of circumstances is often difficult. It is even more difficult when there are excessive dietary restrictions that often eliminate the possibility of our children enjoying childhood favorites. That is why it is so important to seek out the many resources and recipes that are available for gluten free cooking.

If you require a gluten free diet and have no idea where to start or what you should be cooking you should check out the many websites and blogs online that address the issues and needs that are faced by those requiring gluten restrictions. You will probably be amazed at the wealth of information that is available. Also, if you have a Trader Joes or Whole Foods store in your area, most of them either offer or will order gluten free products for your cooking needs.

Gluten free cooking does not have to be the chore many of us think it must be and all gluten free food doesn’t taste like cardboard. Take the time to get to know the wonderful gluten free recipes that abound and incorporate them one at a time into your cooking repertoire. You will be amazed at how wonderful you feel as well as how great the food tastes.

Gas Grill Buying Tips For Barbecue Enthusiasts

Gas grills are a popular choice among barbecue enthusiasts. Mainly because compared to charcoal grills, gas grills are easier to clean. In addition, there are lesser accidents related to the use of gas grills and in ten minutes it is ready to barbecue. For those thinking of buying a gas grill or upgrading to a gas grill for grilling, there are a number of things to consider before purchasing one. Taking these few tips into consideration will make the search faster and easier, and in the end the grill you purchase will be more satisfying for you to use.

1. Three Levels Of Gas Grills

Entry-level

Thesegas grills are the most basic gas grills available in the market today. They are reasonable priced starting at $ 150 to $ 300. Entry-level gas grills don’t need wood or charcoal and produce their own heat. With regards to this type of gas grill, it is best to choose one made of stainless steel for the frame and main body.

Mid-Range

These gas grills on the other hand are a bit more expensive but also offer more features than the basic gas grill. Prices for mid-range gas grills range from $ 350 to $ 1150. For these types of gas grills it is best to choose those made by established manufacturers in order to get a quality product.

Deluxe Models

These gas grills are the cream of the crop with prices starting at $ 1500 and most models going for more than $ 5000. High-end gas grills often make use of big BTU ratings as a selling point for them. However the brand name and materials of the gas grill should be the main concern when buying a deluxe model gas grill.

2. Basic Elements Of A Gas Grill

The basic structure of most gas grills sold in the market is fairly straightforward. The burners generate heat and some type of heat dispersal system is above the burners. On top of all this are the cooking grates where the food is placed. The equipment underneath the hood is what separates a typical gas grill from an excellent gas grill. A gas grill that has at least two or more individual burners allow for greater heat control. This provides for even heat over the cooking surface thus producing better tasting food. Drippings cannot be avoided when barbecuing, however this causes flare-ups. Certain gas grills are equipped with systems to control flare-ups and turn it into flavorful smoke to enhance the flavor of the food.

3. Understanding BTU (British Thermal Units)

Most gas grills sold in the market use BTUs as the main selling of their product. However most people don’t understand the relevance of BTUs to a gas grill, let alone the meaning of BTU. BTU stands for British thermal unit, which indicates the amount of gas that a gas grill is able to burn. With gas grills, sometimes less BTU are better since it allows for food to cook more efficiently. Too much of it can damage the burners and cut short the life of the gas grill. However for larger grills, having higher BTUs is best in order to cover the larger cooking area.

4. Check For Solid Construction

It is important to select a gas grill with a stable and solid construction. A poorly built gas grill has the tendency to wiggle and may fall apart once set in place. Avoid buying a gas grill that is not displayed on the sales floor, make sure that there is a display available to be able to check out the stability of the gas grill before purchasing it. Select a gas grill that is crafted of high-grade U.S. Steel and also go for a gas grill with a baked-on, porcelain enamel finish. Check that the grates are made from either cast iron, porcelain-coated cast iron or aluminum and stainless steel.

5. Gas Grill Maintenance

When buying a gas grill it is important to consider the amount of maintenance required to keep it running for years to come. Select a brand of gas grill that provides uncomplicated yet comprehensive product information and offers a toll-free customer service line. Check if the brand provide trouble-free access to parts and services along with a reliable dealer network.

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