What Is Recipe Free Cooking - A Guide To Improvisation In The Kitchen

Have you ever asked your grandmother or your mom or another older relative for a recipe to a favorite dish and gotten the answer, "Hmmm. Let me see. I'll have to see if I remember how I do that..."? Or have they told you, "I can't possibly explain; you'll just have to help me make it next time"? If you've heard these words or close variations, chances are you were talking to a "recipe-free" cook.

A recipe-free cook is a genius in the kitchen. He or she can assemble a great meal out of the materials at hand and often manages to do it quickly, easily and without seeming to think too hard about what seasonings to use, how much of this or that goes into a dish, or what the exact temperature of the stove or oven should be. Some of us were lucky enough to grow up in the homes of recipe-free cooks, and were constantly amazed at the way they used to recombine the same ingredients again and again, but somehow placed before us a unique and tasty meal that might resemble but was never exactly the same as what we'd eaten before.

The resourcefulness and creativity required to become a recipe-free cook are not as hard to learn as you may think. The ability to improvise successfully in the kitchen can be gained by mastering a distinct set of principles and practices that can be applied to cooking under virtually any circumstance, from a well-equipped modern kitchen to a wood-fire in the wilderness. An understanding of the roles of different ingredients, the taste spectrum of spice groups, and some basic cooking techniques can expand your horizon far beyond the pages of a cookbook, into the realm of culinary adventure. The time you take to learn these basics of recipe-free cooking will be far better spent than the time taken to memorize a recipe and you'll never be at a loss when the unexpected happens in the kitchen.

Here are the three most important components of recipe-free cooking:

Know your ingredients

Recipe-free cooks understand that there are food "families"; categories of ingredients that can be used interchangeably to achieve similar effects. There are ingredients that provide texture (thinners, thickeners, coarseners and smoothers); ingredients that provide flavor (strong tastes--spices--or unique and specific tastes--for example, duck, oysters, mushrooms); ingredients that provide bulk (anything that adds substance to a dish, from cabbage to rice to chop meat, to flour); ingredients that stimulate the receptors in our taste buds (sweet, sour, salty, bitter); and ingredients that cause specific chemical reactions (baking soda and powder, yeast, gelatine). Many ingredients fall into multiple categories; for example eggs can add bulk (to a quiche or omelette) and be an important part of a chemical reaction (in breads), and be a smoother and thickener (in puddings or sauces).

A recipe-free cook doesn't need to know the specific qualities of every ingredient -- just the ones he or she uses more often. Understanding the properties of the tomato opens a world of possibilities, for it can be turned into sauces, soups, or stews; sliced and served fresh or dressed; or, dried to intensify its flavor. Lightly cooked or raw tomatoes can be pureed to thin a dish, or they can be cooked and reduced to thicken. Diced into chunks they give a dish one texture, and liquified they give a dish another. If you know the potential of an ingredient it can turn one food item into dozens of cooking possibilities.

Know your flavors

Spices are almost as old as humankind, dating back at least 50,000 years. Flavor groups evolved geographically as people explored the properties of locally available plants. New spices were introduced as trade routes developed, populations relocated, and nations colonized and conquered. The spices associated with particular cuisines are the result of history and circumstance. Long before we imagined the modern global economy, spices like cumin, nutmeg, cinnamon, and pepper circumnavigated the globe with explorers, travelers, and traders, becoming integral parts of cuisines in lands far from the point of origination.

Recipe-free cooks understand that a spice group is like a color palette and learn to combine spices to match the "flavor hues" of their favorite ethnic cuisines. For example, a Mexican spice palette could include achiote, annatto, chiles, cilantro, cinnamon, coriander, cumin, garlic, onion, oregano, and tarragon. Greek food also might feature chiles, cinnamon, coriander, cumin, garlic, onion, and oregano, but diverges at that point, substituting allspice, anise, cardamom, cloves, curry leaf, ginger, mustard, nutmeg, olive and sumac for the rest of the "Mexican" ingredients. All cultures have their spice palettes, and a simple shift of two or three flavors can take our taste buds halfway around the world.

Know your techniques

To become recipe-free, a chef must understand the difference between a variety of different cooking techniques. As with spicing, to single cook must know all the techniques, but all cooks must know several techniques in order to vary the menu and open a myriad of possibilities for their end results. The exact same ingredients grilled, roasted, fried, sauted, boiled or braised will come out very differently. Think of the difference between fried chicken and chicken soup; between roasted potatoes and potatoes boiled and mashed; between grilled vegetables and those pan-sauteed in butter.

Your choice of cooking technique will determine, in large part, the texture of the dish as well as its taste. If you brown onions, garlic and meat before adding them to broth the end result will be very different than if you add them all raw to a stock and boil them together. In the first case the flavors will remain distinct, with a hint of toasting from the browning. In the second case the flavors will blend smoothly. Each is desirable under the correct circumstances. A recipe-free cook knows how to determine which method is right for the occasion.

As an exercise to expand your recipe-free skills, assemble your ten favorite ingredients and five favorite spices. See how many different dishes and combinations you can create. Be adventurous. Experiment! You'll be amazed and how easy it is to achieve excellent results with improvisation.

About the Author:
Shawn Scott, Ph.D
To further explore the recipe-cooking process, visit Recipe-Free Cooking and read the subject guides or try the exercises.
In addition to being a scholar, Shawn Scott, Ph.D., is a culinary enthusiast and has worked as a professional caterer and chef. Now retired from teaching, Scott has decided to share the collected wit and wisdom of almost forty years of cooking and food lore. You can read more about Scott's ideas on innovation and improvisation in the kitchen at "Recipe-Free Cooking": recipefreecooking.blogspot.com
Article Submitted On: October 07, 2006
Article Source: http://EzineArticles.com/

Regional Cuisine Hunan Cuisine

Hunan cuisine shares many commonalities with its close, more well-known cousin, Szechwan cooking, Both cuisines originate in the Western region of China. The climate there is sub-tropical – humid and warm enough to encourage the use of fiery spices to help cool the body, and to require high spicing of food as a preservative. With similar climate, the two regions also share many ingredients – rice is a major staple in both diets, and chili peppers are an important part of most dishes. The two styles of regional cuisine are similar enough that many restaurants and cookbooks lump them together under ‘Western Chinese cooking’ or simple refer to both as Szechwan cuisine.

There are some important differences, though. Hunan cooking is, for one thing, even more fiery than most Szechwan dishes. Szechwan dishes often include chili paste for rubbing into meats, or including in sauce. Hunan chefs include the entire dried chili pepper, with its intensely spicy seeds and rind.

The differences in the actual land of the two regions also has an effect on the differences in their cuisine. The Szechwan region is mountainous jungle, with little arable land for farming. The Hunan region, by contrast, is a land of soft rolling hills and slow rivers. Because of its fertile hillocks and valleys, the Hunan region has access to an amazing variety of ingredients that aren’t available to Szechwan chefs. Seafood and beef are both far more common in Hunan cooking, as are many vegetables.

The land, and the hardships associated with it, also give the Hunan more time to concentrate on food. Hunan cooking features complex and time-consuming preparation time. Many dishes begin their preparation the day before they are to be served, and may be marinated, then steamed or smoked, and finally deep-fried or stewed before they reach the table. The same attention is paid to the preparation of ingredients, and it is said that Hunan cuisine is the most pleasing to the eye of all Chinese cuisines. The shape of a food in a particular recipe is nearly as important as its presence in the final dish. Hunan chefs are specialists with the knife – carving fanciful shapes of vegetables and fruits that will be used in preparing meals, or to present them.

Hunan cuisine is noted for its use of chili peppers, garlic and shallots, and for the use of sauces to accent the flavors in the ingredients of a dish. It is not uncommon for a Hunan dish to play on the contrasts of flavors – hot and sour, sweet and sour, sweet and hot – pungent, spicy and deliciously sweet all at once. Hunan chefs are noted for their ability to create a symphony of taste with their ingredients. A classic example is Hunan spicy beef with vegetables, where the beef is first marinated overnight in a citrus and ginger mixture, then washed and rubbed with chili paste before being simmered in a pungent brown sauce. The end result is a meat that is meltingly tender on the tongue and changes flavor even as you enjoy it.

More and more, restaurants are beginning to sort out the two cuisines, and Hunan cuisine is coming into its own. Crispy duck and Garlic-Fried String Beans are taking their place alongside Kung Pao Chicken and Double Cooked Spicy Pork. But there is no battle between the two for a place of honor among Chinese Regional cuisines – rather, there are only winners – the diners who have the pleasure of sampling both.

About the author:
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.
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Different Types of Barbecue Grills

Summer is here and the steaks are ready to grill, the only problem is that you don't know exactly what type of barbeque grill to buy. There are many questions that need to be asked when buying a grill. Things such as cost, ease of use, other uses besides grilling, flavor and portability should be considered. The most important item in this list depends on what you want. This article looks in detail at the different categories and makes a judgment on which grills would be best in that category, charcoal, propane, natural gas or smokers.

Cost

If cost is the main factor, the grill to go for is charcoal. They start at $15.00 for a small, basic unit and only $30.00 for a standard 22" kettle grill. Propane grills are the next lowest in price, starting at around $100.00 for a basic unit. A small smoker starts at around $130.00. Since natural gas grills are supposed to be hooked to a home's gas line, they tend to be larger units, and more expensive starting around $300.00. They now have dual fuel grills as well that use natural gas most of the time but can also use propane; these are the most expensive with an asking price of $450.00 up.

Ease of Use

The easiest grill to use is probably the natural gas grill. It is hooked to your homes natural gas line and therefore doesn't require you to buy large propane tanks on a regular basis. Getting a grill that has a battery powered or electric starter makes things even easier. Propane is probably the next easiest to use since there are no charcoal briquettes or wood chips to worry about. While it seems that a larger grill is a better grill, remember that larger also means a larger area to clean.

Additional Features

Natural gas or propane grills can offer additional cook spaces that a charcoal or smoker unit cannot. If you plan to cook full meals on your grill, gas burners and a warming tray come in handy. A rotisserie option may also be important to you depending on what you want to grill.

Flavor

If flavor is the most important item on your list, a smoker or a charcoal grill should be your first priority. Smokers are meant to slow cook over time and impart a smoky flavor to meats. You can choose the type of wood to smoke that will give you the flavor you are looking for. The only problem with a smoker is when you want a quick pork chop or hamburger, it isn't so quick. Consider a gas grill for quicker cook meals and a smoker when you really want to impress the neighbors. Charcoal is the next best in the flavor department with no gas undertone. Gas grills can also impart a good grilled flavor, and now many gas grills have a smoker option on them.

Portability

When portability is the most imporant requirement, propane is the way to go. Charcoal grills run a close second. Small propane tanks make it easy to take your grill camping or to a tailgate party and you aren't left wondering where to put the smoldering coals. Charcoal can work and there are several small portable units available; just make sure you have a plan for what to do with the used briquettes.

Copyright 2006 Emma Snow

About the Author:
Emma Snow is contributing author and publisher to www.bbq-shop.net an online resource that provides you with information, articles of interest related to barbecues.
Article Source: http://www.articles2k.com

Thai Chicken Curry in Coconut Milk

Thai curry has an absolutely amazing combination of flavors in it, and you can make it as spicy or as mild as you would like by adding less or more of the curry. You can buy Thai curry paste in most supermarkets, or you can look in Asian markets if you can't find it anywhere else.

This is one of my all time favorite dishes. I hope you will enjoy this recipe as much as I do. If you never had the pleasure of trying Thai curry chicken then I almost can guarantee that you will fall in love with Thai food after trying this chicken recipe.

Thai curry has an absolutely amazing combination of flavors in it, and you can make it as spicy or as mild as you would like by adding less or more of the curry. You can buy Thai curry paste in most supermarkets, or you can look in Asian markets if you can't find it anywhere else. Thai curry is great served with jasmine rice as this type of rice cools and compliments the flavors found in the curry. Also serve with a green vegetable, such as broccoli or green beans.

Vegetable oil 1tbsp
Red curry paste 4tsp
Boneless chicken breasts (skinned) 4
Onion, chopped 1
Sweet red pepper, cut into stips 1
Grated rind of 1 lemon
Coconut milk 1 cup
Fish sauce (if unavailable, use soy sauce) 2 tbsp
Fresh lemon juice 1 tbsp

In a large pan or skillet, heat oil over high heat and stir fry curry paste for about 30 seconds. Add chicken and stir fry for approximately 3 minutes. Stir in onion and fry for a minute. Next, add the red pepper and the lemon rind and continue to stir fry for another minute, or until the onion is see through and soft. Then stir in your coconut milk, fish sauce and lemon juice and bring to a boil. Continue cooking for a few more minutes or until the liquid has reduced slightly. Garnish with chopped fresh coriander. Serves 4.

Additional information

1. It is almost always a good idea to have all of your ingredients cut up before hand, because of the quickness of cooking this dish. If you already have your ingredients cut up before hand you can just toss them in and not have to worry about burning anything

2. Since coconut milk is very high in fat, you can purchase light coconut milk as a substitute if you would prefer a lighter dish. However, if light coconut milk is unavailable, you can mix half a cup of coconut milk and half a cup of water together to make you own version of the light alternative. (It just might not taste as good!)

Per Serving (made with light coconut milk)
Calories 251
Protein 34g
Fat 9g
Carbohydrates 9g
Fiber 1g
Sodium 478mg

About the Author:
Author Barney Garcia is a proud contributing author and enjoys writing about many different topics. Please visit my web sites @ Chicken Recipes and BBQ Chicken
Submitted on 2006-11-03
Article Source: http://www.articlesarea.com/

The Six Benefits Of Eating Oatmeal

Eating a bowl of oatmeal each morning is the perfect way to start your day off right. This article will explain the six benefits of eating oatmeal and ways to make it taste delicious.

First off, the oatmeal discussed here is not the instant kind that comes in the different flavors- these are full of sugar. The real stuff is the plain oat flakes from Quaker Oats or a similar brand.

The benefits of oatmeal are due to the fact that it's made from oats and oats are a good source of both soluble and insoluble fiber.

According to the American Cancer Society:

1. Insoluble fiber's cancer-fighting properties are due to the fact that it attacks certain bile acids, reducing their toxicity.

2. Soluble fiber may reduce LDL cholesterol without lowering HDL cholesterol. LDL is bad; HDL is good.

3. Soluble fiber slows down the digestion of starch. This may be beneficial to diabetics because, when you slow down the digestion of starch, you avoid the sharp rises in your blood sugar level that usually occurs following a meal.

4. It has been found that those who eat more oats are less likely to develop heart disease, a disease that is currently widespread in the United States.

5. The phytochemicals in oat may also have cancer-fighting properties.

6. Oats are a good source of many nutrients including vitamin E, zinc, selenium, copper, iron, manganese and magnesium. Oats are also a good source of protein.

The difference between insoluble and soluble fiber, besides the foods that they come from, is what they do in your body.

Insoluble fiber's main role is that it makes stools heavier and speeds their passage through the gut, relieving constipation. Soluble fiber breaks down as it passes through the digestive tract, forming a gel that traps some substances related to high cholesterol, thus reducing the absorption of cholesterol into the bloodstream.

Oatmeal has a pretty bland taste which makes it hard for the average person to consume every morning. Here are ways you can make it taste better.

1. Make the oatmeal with milk instead of water. This will also add calcium and more protein.

2. Add Stevia powder to the oatmeal. It will naturally sweeten up the taste without adding sugar.

3. Stir in your favorite-flavored protein powder to it after it's been cooked. This gives the oatmeal a pretty good taste plus it adds protein. Combine this with using milk and you'll have a meal that is high in fiber, calcium and protein!

4. Add fruit such as blueberries to the oatmeal.

You should aim to eat roughly 1 cooked cup of oatmeal each morning for optimal health benefits. And play around with the above preparation suggestions until you find a taste that you fall in love with.

Your heart and body will thank you for it!

About the Author:
Ryan Cote is the owner of www.SimpleHealth123.com, a health and wellness website providing healthy aging products and free resources. Come visit and download his free health and wellness e-mail course, 4 Days to Better Health.
Article Source: http://www.articles411.com

Soul Food Restaurant - Tips to Serving up a taste of HOME Cooking

Okay so you don't have the skill, time or patience to cook up that perfect soul food dinner? Chances are a soul food restaurant in your area is serving up home cooking just like mom or grandma use to make. Give yourself a break from kitchen duties and here is the reason why.

Soul food restaurants have never been more popular. In fact, today you have more options than ever before. Black celebrities, seasoned chefs and great cooks around the country have teamed up to offer you a unique dining experience and familiar soul food menu.

If you live in or near major cities with a significant African American population, expect the competition for your business to be fierce. This is great news for you because in essence you will have an opportunity to enjoy a full range of dinning experiences at several different types of restaurants including: soul food diners, upscale dining, buffets, catered events, mom & pop dining, cafeteria style dinners and much more.

Cities like Atlanta, Chicago, Dallas, Detroit, Houston, Las Vegas, Memphis, New York, Philadelphia, St Louis, Oakland and Washington DC all offer unique dining experience including: live jazz performances, comedy shows, celebrity appearances, modernized soul food cuisine, artwork exhibits, gifts & memorabilia and cooking products.

Once you get out and start enjoying establishments in your area, it will be easy to see that the soul food restaurant industry caters to a diverse group.

Now that you're sold on the idea of giving yourself a break from kitchen duties, the obvious question is "What are celebrity soul food restaurants and famous chefs cooking up?". This question is not at all easy to answer. The simple fact is, it all depends on location and the type of clients the restaurants in your area are trying to attract.

The bottom line up front is that in most cases you can find a soul food restaurant in your area that provides the type of comfort foods and home cooking you have become accustomed too. At this point you should feel very good about the idea of eating foods any day of the week that are traditional served only during Sunday dinner and on special occasion like family reunions, family barbecues, birthdays, etc.

So what type of dishes can you expect to find on a soul food menu? That depends on the type of restaurant you visit. For example at a barbecue restaurant you can experience the taste of barbecued ribs, chicken, brisket; baked beans, macaroni & cheese, coleslaw, potato salad; banana pudding, sweet potato pie; and more.

At an upscale restaurant you would more than like see many remakes of traditional soul food and southern favorites. These modern meals will be more appealing to today's taste buds. In additional you'll see soul food fusion, the combination of African American, Caribbean and Jamaican cuisine. Lastly, on the menu you'll probably see NEO Soul Food aka New Soul Food prepared to fit the healthy lifestyle. These dishes contain less salt, fat, cholesterol and calories.

You'll be pleasantly surprised when eating at Cafeteria style restaurants, along with restaurants featuring buffets. Here you can taste and sample a variety of comfort foods including meats like smothered chicken, barbecue, meatloaf, fish; vegetables such as collard greens, cabbage, yams, okra; delectable desserts like peach cobbler, red velvet cake, pecan pie; and much more.

The Mom & Pop type restaurants will be limited to daily specials and lack variety when compared to large establishments. This can work out to your advantage because you'll always be served fresh vegetables and desserts with fruits that are in season.

Okay now is the time to take a break do some research and rush out to enjoy some soul food at a soul food restaurant near you. Just remember there are plenty of restaurants to choose from offering a variety of soul food menus. One word of caution all soul food restaurants are not created equal.

About the Author:
Linnen Hodo is a cook and food connoisseur. His website http://www.soulfoodandsoutherncooking.com features a collection of soul food recipes, restaurant reviews, cook book reviews and cooking tips.
For the latest soul food restaurant reviews in your area visit the Soul Food Restaurant Review Guide.
soulfoodandsoutherncooking@yahoo.com
This article was posted on August 21, 2006
Article Source: articlecity

Kitchen Treasures for Healthy and Beautiful Skin

Vegetable and spices are necessary in our kitchen. They play a vital part in our diet and nutrition. Now, you can even make your own beauty regimen out of those veggies and spices in your kitchen.

I listed some commonly known veggies and spices that can help in the maintenance of healthy and beautiful skin.

Almond- almond oil is good for treating dry skin and removing scars of old pimples and zits. Pour hot water on the almonds and allow them to soak until the skin comes off. Dry them and grind them into a powder. Keep this in a jar. Daily add a little milk to some of the powder and use the paste to cleanse the face by rubbing the skin gently with it. Almond powder can also be added to face packs.

Cabbage- is rich in vitamin and minerals. The water used in boiling cabbage can be used to rinse the face after washing.

Carrots- smashed carrot pulp makes good face packs.

Garlic- raw garlic is known to treat persistent pimples.

Oats- Oats are also highly absorptive, hypoallergenic, and help to soften skin. They have the best amino acid balance of all the cereal grains. Oats have also been clinically shown to help heal dry, itchy skin. The edible grains of a widely grown cereal grass, oats (avena sativa) appear in many beauty products. People appreciate their soothing, anti-inflammatory properties. Come to think of it, that's another childhood memory. When I got the chicken pox my mom popped me into an oatmeal and baking soda bath to relieve the itching. They have the best amino acid balance of all the cereal grains (amino acids work as water-binding agents in skin care products). Oats have also been clinically shown to help heal dry, itchy skin. Oat grains and straw appear in shampoos, dusting powders, moisturizers, and cleansing bars and that's just the start of a list!

Potatoes- apply grated potato as poultice to treat skin blemishes, pimples, boils, whiteheads and blackheads.

Radish- paste made from ground radish seeds is effective in removing blackheads. Grated white radish juice is used as a skin whitener.

Rice- paste made from rice powder is used as poultice to sooth bleeding pimples and other skin inflammations.

Sandalwood- sandalwood is known to treat pimples.

Tomato- red tomato pulps can be used to treat pimples. Good tomatoes are an abundant source of vitamins A, B (including folic acid), and C; potassium and magnesium; and valuable antioxidants and trace elements.

Turmeric- paste made from turmeric powder can be used to treat remove wrinkles, dark circles under the eyes, minor skin blemishes as well as prevent skin aging.

So there next time you go to your kitchen, look closely at your veggies and spices. Remember that your kitchen is a haven of natural beauty products that can actually save your skin.

About the Author:
Celeste Ashley
For more info on state-of-the-art acne treatments please click HERE
Submitted: 2006-10-19
Article Source: GoArticles

The Evolution Of Pizza

Trying to trace the history of the first pizza is a surprisingly controversial subject. Some claim that this popular food is based on early unleavened breads served in the early centuries in Rome. Others trace a connection from modern pizza back to the pita breads of Greece.

It's fairly well established that the first pizza as we know it today was created by a man named Raffaele Esposito from Naples, Italy. Esposito's creation was designed to honor the visit of Queen Margherita to Naples in 1889, and he decorated it with the colors of the Italian flag, using white cheese, green basil, and red tomatoes (tomatoes, which had arrived from the west about 60 years earlier, were originally thought to be poisonous, but by Esposito's time they were already embraced by Italian cuisine).

As the years passed and the turn of the century came about, Italian immigrants brought this recipe with them to America. The first pizzeria was opened in America in 1905. It remained popular almost exclusively among immigrants until the end of World War II, when American soldiers returned to their home soil and brought back a love of the pizza they had discovered overseas. With that, the pizza boom in America began and this food became a mainstream meal instead of an underground Italian snack.

The concentration of Italian immigrants in New York in those olden days explains the fact that many people feel you must visit New York to get true pizzeria-style pizza. It's where the pizza got its American start, after all. And nobody who has experienced New York style pizza can disagree. New York is famous for its pizzerias, where a true slice of pizza consists of a thin, wide crust loaded with plenty of toppings and marinara and smothered in heady Italian seasonings. A side of garlic bread and some heady pastas and tortellinis usually round out the menu. Pizzerias in New York are not for the faint of heart.

In the early 1940s, the city of Chicago, IL took pizza in a different direction. It is believed that the first pizzeria in Chicago was Pizzeria Uno, opened in 1943 by Ike Sewell. Sewell's pizza creation was a new twist on the old New York standard. He created what is known today as deep-dish pizza, where the pizza is sunk low into a deeper pan, and the crust is allowed to rise in thick bubbles around the edges. People flocked to Sewell's pizzeria, and a whole new way of looking at this favorite food was born.

To this day you can find yourself in some pretty heated debates if you argue with a New Yorker or a Chicagoan about what constitutes authentic pizzeria-style pizza. But whatever crust style you choose, pizza is a unique food with a foggy past and a definite appeal that has lasted through many incarnations.

So you're lucky enough to find yourself in New York or Chicago, or any city for that matter that has a true pizzeria, complete with checked tablecloths and plenty of garlic on the menu, indulge yourself in an old tradition and order a slice. After all, its tradition.

About the author:
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.
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Cooking Tips To Help You In The Kitchen

When you are cooking a meal, there are many things that can go wrong and many simple, household solutions to issues that arise that you may not know. To that end, we've written this article to discuss some simple hints that can make your time spent in the kitchen much easier.

- Did you burn food, and now the whole house smells of the terrible burning odor? Well, don't fret – there is a simple fix. Simply take a half of a cup of whole cloves and put them in a saucepan with two cups of water. Bring the mixture to a boil and simmer for twenty to thirty minutes. The house will now smell sweet due to this mixture.

- Flare-ups on the grill can be worrisome and dangerous. For that reason, it is important to minimize the risk of flare-ups while grilling. Any excess fat on cuts of meat that you are about to cook should be removed. Also, if you bring food to room temperature before placing it on the grill, you're more likely to cook it evenly.

- Need to check your grills temperature, but you don't have the feature on your grill? One simple test that you can perform is to hold your hand facing palms-down over the coals, roughly around where you will be cooking. You should count how long you can stand to keep your hand there as it will give you a rough estimation of the temperature. If you can only count to about two, the heat level is high, and it's best for cooking meat. If you're looking to grill vegetables, you should cook with a medium heat. If you can count to about four, the grill is the proper temperature. Be sure to keep it safe when you are performing this test.

- When baking cookies, it's tough to get them to turn out exactly round. There is an easy solution, however: after creating the dough, place it into empty concentrated juice cans and put it in the refrigerator. When you're ready to bake, just slice off the end of the can and push the dough through, slicing off cookies as you go. They should be perfectly round!

- Need to make your own croutons fast? There's an easy way to do it, and you probably have all the ingredients in your house! Cut slices of bread into cubes that are three quarters of an inch. Place them on a baking tray and add cooking spray and garlic powder. Broil the tray for roughly three minutes, and there you go! Try adding different spices to suit your individual fancy.

About the Author:
Kadence Buchanan writes articles on many topics including Women, Beauty, and Women’s Health
Posted: 24-09-2006
Article Source: ArticlesBase.com

Chicken Alfredo

A versatile chicken dish for any occasion!

Chicken Alfredo can be made either from scratch, or from a can. The canned version is easier than from scratch, which allows more time to make side dishes and other mealtime delights, but it is not nearly as delicious as alfredo made from scratch. Both methods are included in this recipe.

A white sauce is used over chicken and noodles for the main alfredo dish. The flavour is very rich and cheesy. Almost any vegetable can be served without harming the flavour, or seeming out of place. Use this versatility to your advantage. Don't if you have all the fixings for a great side dish, or are planning to attend a potluck, making alfredo as a main dish is a near-guarantee of a good meal!

Alfredo is just as versatile with drinks as it is with side dishes. Any choice you make will fit the meal, so long as it matches whatever side dish you have selected. If the sauce is particularly sharp and cheesy, a red wine may be necessary to keep up with the flavour.

Ingredients:
Sauce - Canned:
1 can of alfredo sauce.

Sauce - Scratch:
2 c. whipping cream
1 c. fresh parmesean cheese, powdered.

Pasta:
2 chicken breasts, sliced to strips one half inch wide by two inches long.
2 c. pasta noodles
1 Tbsp. olive oil
1 fresh lime, halved

Instructions:
(If you are using canned sauce, skip steps 2 and 6. Simply heat the sauce in a pan.)
1. Bring 6 cups of water to a rolling boil and pour in the noodles.
2. Bring the whipping cream to a simmer in a sauce pan over med-low heat. (stirring often!)
3. Heat the olive oil in a sauce pan over medium heat.
4. Place the chicken in olive oil and squeeze one lime half over the pan.
5. Flip the chicken after two-three minutes, and squeeze the other lime over it.
6. Wait until the whipping cream has simmered for five minutes and slowly add all of the cheese, continuing to stir.
7. Remove the chicken from the stove.
8. After the cheese and cream has integrated, add the chicken.
9. Remove the sauce from the stove.

Steps 2-8 should take about ten minutes. After the chicken and sauce is prepared, wait five minutes for noodles to finish cooking. Serve as pasta, with the sauce and chicken over the noodles.

An aesthetic appeal can be added to the meal by sprinkling basil over the pasta, or by including a couple green onions as a garnish.

About the Author:
John
AceCooking AceRecipes SimpleCooking SpecialRecipes AllCooking
Submitted on 2006-11-05
Article Source: http://www.articlesarea.com/

Making Sourdough Starters: Not As Big A Pain As You Thought!

If you’re like me (and it’s a tough break for both of us if that’s the case) then you bought a bread maker because A. you enjoy fresh bread, yet B. you’re either too busy or too lazy (guess which one I am) to make it the old-fashioned (i.e. hard) way. Now I know what you’re thinking; you’re thinking “boy, the previous sentence has way too many parenthesis in it”. You’re right, of course, but you’re missing the point. Bread makers are meant to be convenient, so imagine my consternation (it’s only fair; I’m imagining yours) when I went to make some hot, fresh sourdough bread only to find that I have to make something called a “Sourdough Starter” first!

Well as it turns out, even though making a sourdough starter is a multi-step process, and does require a little of my two nemeses, care and though, it isn’t as big a pain in the neck as I assumed. So if you’re unfamiliar with making sourdough starters here’s how it works.

A sourdough starter is really just flour and milk or water, with an optional portion of yeast, depending on the recipe. These are allowed to sit at room temperature for a few days in order to catch live yeast bacteria. It sounds a little unpleasant, but most of us eat things that had feet and faces at one point, so a few bacteria really aren’t anything to go all girly over. An any case this inhabitation is what eventually provides sourdough bread with it’s distinctive taste. If you guessed that taste was “sour”, well, you’re right, but you really shouldn’t have to guess about things like that.

Here’s a good all-purpose sourdough starter recipe:

• Mix the following ingredients in a medium to large glass or plastic bowl with an electric mixer on its lowest setting.

• 2 cup lukewarm milk
• 2 cup bread flour
• 2 1/2 tsp yeast (one package)

• Cover the starter and place it a warm, draft-free spot for 4 to 7 days, carefully stirring it once every day.

• If the mixture bubbles and/or overflows the bowl then it’s a healthy starter; the excess from an overflowing bowl can be discarded.

• If the starter ever changes color then it’s gone bad and should be thrown away

• After allowing the starter to sit for 4 to 7 days it’s ready to be used.

You probably won’t need the entire starter all at once, but that’s okay. You can remove however much is called for then keep the rest in the ‘fridge. But this is where it gets a little tricky. You must always replace the portion of starter you used with and equal portion of water/milk and flour. You take 1 cup of starter, you mix one cup of milk/water and 1 cup of flour back in. It’s a good idea to alternate between milk and water every other time, and to use the same kind of flour as when you first made the starter. As a matter of fact, even if you don’t use the starter you must remove a cup or so of it and mix in new ingredients every week. Failing to do so results in a big lump of rancid goop, which is fun at parties but useless for baking.

The longer you keep the starter the sourer you breads will turn out. This is good for a while, but you’ll eventually hit your sour limit. When the first bite makes your soft pallet crumple like tinfoil, it’s probably time to make a new starter.
Bon appetite!

About the Author:
David Urmann
Looking for more information on bread makers and baking pans find it at our website www.bread-maker.net
View their website at: www.bread-maker.net
Article Source: http://www.articles411.com

Cooking for a Crowd? Need Large Quantity Recipes? Why Not Create Your Own?

It is often hard to find just the right large quantity recipe for the theme of your party or for the "culinary experience" you are aspiring to offer your guests. Here are a few tips and suggestions on how to modify your favorite 4-6 serving recipes when you find yourself cooking for a crowd of 20 or more.

What constitutes a crowd? Of course it's all relative (your relatives, not mine). Seriously, if you are accustomed to cooking for one to three, cooking for 20-50 people may seem overwhelming. When cooking for a crowd, there are three important considerations; adequate cookware, sufficient refrigerator space and recipe selection.

Obviously you should seek out recipes geared towards feeding a crowd. It is often easy to find large quantity recipes for basic dishes such as lasagna and mashed potatoes. But what do you do if you have your heart set on using your favorite 4-serving recipe for Corn and Black Bean Polenta for a party of 25?

Even for expert cooks, modifying a recipe for large quantity cooking is not just a matter of endless multiplications. If you expand a recipe too much--you are bound to run into trouble and end up with an off tasting or a poorly flavored dish.

For a basic dish like mashed potatoes, it would be acceptable to multiply all of the ingredients in a 4-serving recipe by two, thus doubling the recipe to serve 8. However, recipes are not indefinitely expandable (or shrinkable for that matter) and enlarging a recipe any more then 2-4 times is not recommended.

You may also use recipe converters which are easily found online. The converters however, simply "do the math", multiplying each ingredient amount by the increased number of servings you enter into the converter. It does not take into account, for example, the pungency or texture of the ingredients. If a 4-serving recipe calls for 1 tablespoon of finely chopped rosemary and you want to triple the recipe to serve 12; 3 tablespoons of rosemary will probably overwhelm all the other flavors and seasonings in the dish.

It is a good idea to be cautious when multiplying ingredients like salt, flour, cornstarch, eggs, seafood, meats, robust herbs, oils, onions, garlic, celery and peppers. Some ingredients will impart enough flavor, texture or body when only increased a fraction. In addition some of these ingredients can be added a little at a time as you continually check for taste.

What if you want to serve 25 people with a not-so-simple, 4-serving recipe with numerous ingredients? Doubling or tripling more complex recipes could get complicated. One trick is to batch cook. Batch cooking requires planning ahead and cooking in advance. It may also mean freezing prepared dishes. It is also a matter of "doing the math".

To serve 25 with a 4-serving recipe, you can cook 5-6 individual batches of that recipe or, you can expand the recipe (no more then 2-4 times) and cook in batches accordingly. For example, to serve 25 from a 4-serving recipe, double the recipe to 8 and cook three batches or, triple it and cook two batches. To serve 18 with a 6-serving recipe, cook it three times or cook one 6-serving batch and one batch that has been doubled to serve 12. You get the idea.

It is almost impossible to double or triple recipe ingredients for cakes, cookies, pie dough, or breads, without meeting with utter disaster. It's a chemistry thing. Instead, prepare a single batch repeatedly until you have enough food to feed your guests. Again, cooking in advance is the key.

Chances are you can successfully double or triple the ingredients of recipes for individual appetizers, such as stuffed mushrooms or crostini; and for snack mixes, dips, salsas, punches, one serving-size pieces of meat, poultry or fish, tossed salads, pasta salads and vegetables dishes.

If you are cooking for a crowd of 25 or more you will most likely serve buffet style. It is the best way to serve larger crowds. On a buffet of numerous dishes, people will take smaller portions of each in order to sample everything. Also, not everyone will sample every dish. This means that every dish you prepare need not serve 25. You need only prepare a few large quantity dishes. Look for recipes that serve 8-12 and double them (or not).

With a calculator and a little ingredient know-how you can comfortably convert most of your party food recipes and present a tantalizing menu to your guests.

Have fun!
Debra Haydel

About the Author:
Debra Haydel is the publisher of http://www.chef-menus.com. This site is packed with information and tips on party menu planning. Visit the website to view not only recipes, but complete and coordinated seasonal menus for all special occasions. Learn more about cooking for a crowd and preparing tasty party food that is "A Flavor Full Experience".
This article was posted on September 15, 2006
Article Source: articlecity

Eating Can Be An Adventure - Keep It Interesting, Simple, Healthful, And Fun

I have been preparing my own meals for many years. Like most people, I suppose, I would fix only familiar dishes.

That has changed. For health benefits, I began eating more fruits and vegetables, including some that were unfamiliar. I tried many foods that were new to me, for example, whole grains, and various types of beans, seeds and nuts. Many of those became favorites.

I began to more often use unfamiliar ways to prepare food. A few of my favorites are pesto (pureed greens and oil), raw foods that are normally eaten cooked, and unusual combinations such as bread with peanut butter, covered with pizza sauce. Eating became more interesting, more enjoyable, and more of an adventure.

The circumstances of my life encouraged more changes. Making do with a small amount of money gave me a liking for oatmeal, beans, and other very low-cost foods. Growing up on a farm and having a garden each year provided new fruits and vegetables to try and enjoy. Having been raised to 'waste not, want not', helped me not to pass up unusual foods: gifts such as my sister's 'beans 'n' greens', the landlord's pierogies, and my son's homemade deer jerky. The point is: The changes in my diet gave me more foods to enjoy. I now know that I can like a great many unfamiliar foods. At first some of those foods may not be enjoyed because they are so different and are unrecognized as a 'goody'. For me, that recognition is typically made gradually by many small trials. Once that recognition is made, the food 'hits the spot' and can be nutritious, healthy and convenient. Then I have yet another food to enjoy.

The process of trying new foods and having them become enjoyed fare, makes eating an adventure. Eating becomes more interesting and more enjoyed. Meals become more than a time to enjoy what I have enjoyed before. Awareness is heightened by experiencing the unfamiliar. There is anticipation of discovery of a new enjoyment. Meals become pay-off times of previous experimentation efforts. The food is more appreciated for having creative effort invested in it. Perhaps I have gained a health benefit, saved some prep time, saved money that can be used for some other purpose, and have added to my repertoire of pleasure.

A cookbook will give you ideas about what new foods to try. A recipe book about a particular ethnic food or some other unfamiliar category of food would be particularly helpful. Buy one or get one from the library. Some ethnic categories are Middle Eastern, Southeast Asian, African, soul food, Southern, and Mexican. Other categories are health food, quick and easy recipes, weight loss diets, vegetarian recipes, and using food from the garden. You might even enjoy some obscure categories such as pioneer/early American food, Native American food, wild food, early European food, food from storage, and low cost food. I particularly like quick and easy recipe books.

If you need help becoming comfortable with trying new foods, try small changes:

- Eat breakfast foods at lunch or supper. Or try a vegetable at breakfast. If you normally have a sandwich at bedtime, have a salad instead.

- Try different brands from the ones you normally use.

- Leave out one or more ingredients from your standard recipes. Or change the proportions - a little more of this or a little less of that.

- Substitute a similar ingredient for a usual ingredient, for instance, orange juice concentrate or lemon juice instead of vinegar on a salad.

- It may help to eat smaller portions but include a greater number of foods at each meal. That may help you develop a liking for variety.

- Try unusual combinations such as cooked chicken and raw fruit cut in small pieces and mixed together...or pizza sauce on a peanut butter open-face sandwich...or a teaspoon of honey or pancake syrup on a dark green, leafy salad.

Salads are great to experiment with. Many vegetables can be enjoyed in a salad. Try various amounts and combinations of carrot, cabbage, broccoli, bell pepper, cucumber, or other vegetables you enjoy. Use other types of greens: romaine lettuce, Bibb lettuce, collards, mache, mustard spinach, kale, and basil. Dressing can be just oil, pesto, tahini, pasta sauce, peanut butter softened with oil, and even jam or jelly.

The subtle flavors of many vegetables are easily hidden with anything more than tiny amounts of vinegar or lemon juice. Try a salad without any dressing to enjoy the full flavor of the vegetables. The vegetables can be proportioned to subdue or enhance particular flavors - use less basil to lessen its pungent flavor, use more carrot to boost its flavor and texture. Other salad ingredients can be nuts, peanuts, coconut, cereal, raisins, whole wheat flour, baked beans, sugar, and fruit.

Use small quantities of an untested food to begin with until you know how well your body deals with it. The body will adapt to some foods over a period of weeks or months but results vary from food to food and, I suppose, from individual to individual. A couple of years ago eating one spear of raw asparagus was more than I could tolerate. Now I can cut up two ounces of raw asparagus and add it to a salad without any problem. Any food has limits; it's just that raw foods tend to have more immediate penalties for exceeding the limits.

To develop a liking for a new food, eat it at the beginning of a meal when you are most hungry. Being hungry greatly improves ones ability to appreciate the taste of a food. Eat only a small amount of the new food at each sitting. For some foods, a tiny bite, just enough to sense its flavor, is enough to handle at first. Don't give up easily on a food that at first seems too strange to be enjoyed. Some foods will require dozens of 'get acquainted' trials.

Other strategies for liking new foods:

- Read about nutrition and health to know the benefits of a changed diet.

- Make a decision to increase the pleasure in your life. Your success in enjoying new foods will encourage you to try other kinds of new pleasures.

Have reasons in mind to try unusual foods:

- to be able to enjoy healthy foods.

- to enjoy low-prep-time foods.

- to use what you can grow in your garden.

- for the satisfaction of acquiring new pleasures.

- to increase your enjoyment of eating.

Know why liking new foods is difficult. This is the know-your-enemy principle. It seems to help me. People have an instinctive protection against eating toxic foods. Nature has provided you with mistrust for new, unfamiliar food. If the food is enough different from what you are used to, it will not be immediately liked. This is a necessary instinct that keeps you from poisoning yourself by eating the wrong mushroom, for example. Evolution along with chemistry eliminated the gulp-down-anything individuals from our gene pool. The little-by-little taste-developers survived.

If it's the sugar, salt and spices you depend upon to enjoy food, other flavors will go unappreciated. To help your fondness for new foods come easier, ease up on spices, salt, and sugar. That encourages your taste to appreciate a greater variety of flavors. You then can more appreciate the sweetness of cherry tomatoes, the sweetness of raw pumpkin, and the sweetness of sweet potatoes, for example. You can enjoy the mild flavor of raw chestnuts, the richness of nuts, and the subtle starchiness of cereal grains. Your palate will be more adept at experiencing the pleasures of subtle flavors. A great many foods that previously seemed mostly tasteless, can then be enjoyed for their unique flavors.

Your enjoyment of strong tasting food will also be helped by reducing sugar and salt use. You will be switching from depending on saltiness and sweetness to getting pleasure from a greater variety of flavors.

Finding new foods:

- Browse at a health food store, a farmers market or an ethnic food festival.

- Take the time to look at all the items at a local supermarket.

- Browse at local ethnic food markets: Middle Eastern or Greek, for example.

- Try raw foods, whole grains and other unprocessed foods. Typically, they have more texture and flavor. These foods are higher in fiber and so produce more intestinal gas. Limit portion size to reduce gas production. Load up when gas will not be a problem. I allow myself to pig-out at a before bedtime meal. If the meal is low in calories, that large meal doesn't keep me from having a good night's sleep.

- Use native plants foraged from lawns, fence lines, and woodlands; and growing as weeds in gardens. Know what you are doing, there are poisonous plants that resemble edible ones. A few plants are toxic even when eaten in small quantities.

- Do your own cooking. Restaurants have menus that appeal to a majority of people, not to people wanting something different. Even the person who cooks for their own family may be unlikely to prepare other than familiar and popular food.

- Have a garden, if you have the time and space. Every year I can try out new recipes and a new vegetable or two. Otherwise, take advantage of the variety the large supermarkets offer.

A few unusual recipes can be found at www.leisureideas.com/easy-recipes-unusual-recipes/index.htm

About the Author:
Alan Detwiler's web site, Leisureideas.com, encourages people to discover new ways to enjoy themselves. His books are available in digital format and can be purchased and downloaded on the eBookMall web site. Go to www.ebookmall.com/advanced-search Then do a search for Detwiler.
Added: 23 Oct 2006
Article Source: http://articles.simplysearch4it.com/article/40147.html