Tips To Remember In Cooking

Food, as one of the basic needs of man has now become a very big part of the market. Most people are into the food business and become big people in this endeavor. What is the secret of having the best food in your restaurant or eatery? Do you need superb cooking skill? All you need to have is the discipline to follow conventional but essential cooking tips.

These tips are of great help for you to develop the basic foundations of cooking.

•Meat is a common food for everyone and people around the world adore its taste. In cooking, you must make sure that meat is well-cooked because it may cause a lot of bad outcomes like production of infections and viruses if not cooked well. Poaching, baking or boiling is the best means in cooking meat.

•Stir-frying sea food is one of the best methods. However, ordinary people are not as skilled as chefs in doing such. It is a cooking method which takes time and the right “tossing” skill as well. Among sea food, crustaceans like prawns are best cooked this way not to forget adding some sauce for flavors.

• Not only stir frying but poaching too is a good method of cooking prawns and other crustaceans. Actually, it a very healthy way since it does not use oil and it even retains the natural flavor.

•Frying fish sometimes makes it overcooked. Why don’t you try using bread crumbs? This would save your fish menu from being overcooking and it will make it crispy outside but tender inside. Not much oil will also be absorbed. This makes it a healthier food for you.

•Baking and broiling fish are good cooking methods too but you must always make sure that the proper amount of heat is being applied.

These cooking tips are not merely tips. They are also points to consider not only for the palatability of the food but as well as the health factors involved.

Cooking well is a very good skill to have and it could be very disadvantageous as long as you know how to use it well. The above-mentioned tips are simple but sometimes neglected. For you to make it well in the cooking endeavor- be it cooking at home or for business, take these tips as basic lessons in cooking.

About the Author:
Sandra Lovelace is a freelance writer for the Cooking Times. She writes a regular column which is published every Thursday. Her latest 'favorite pick' is Ask the Cook.
Article Source: www.iSnare.com

Cooking With Eggs

We use eggs in so many recipes. They are a staple in the kitchen.

An egg can be cooked alone – boiled, poached, fried, scrambled.
Or used as an ingredient in baking, batters and cakes.
Alternatively use an egg to thicken sauces or to add air to lighten dishes.

The egg is truly amazing. And without it – well our menus sure would be dull.

But do you know much about the egg?

Chances are that you have never even given it a thought. Well it is time you did.

The most critical aspect of the egg is – it’s air content. (bet you thought I was going to say the shell).

When first laid, the egg has barely any air inside a tiny air pocket. However, because the shell is porous, it allows air to penetrate. And as time passes, air moves inside the egg and the air pocket grows.

As this air pocket enlarges, the moisture in the egg evaporates. So, as the egg gets older the yolk becomes less plump and flatter and the white separates and spreads.

And this all impacts on cooking. Depending on how you intend on using the egg determines how fresh an egg you should use.

If you fry an older egg, you will end with a flat ‘pancake’ instead of a neat rounded egg.

The more stale an egg the more fragile and difficult to separate it will be.

As opposed to the fresh egg, which has a tight and tough inner skin. This makes peeling the shell off the boiled egg very frustrating. As the egg ages with skin relaxes allowing the shell to peel much easier.

If you are lucky enough to have your own hens, then you know how old your eggs are. But what if you have to buy them?

The easiest method of tell how old an egg is, is to put the egg in a dish of water.

If it sinks and lies horizontally – very fresh.
If it sinks but tilts slightly – about 1 week old.
If it sinks but stands vertically – older, stale.
But if it floats – it’s off and be careful not to crack the shell.

Some people prefer brown eggs and some white. But nutritionally they are the same.

The yolks will also vary in color depending of the diet of the hen.

Do you find your eggs crack when boiling? Well, follow these simple steps to get perfect eggs, every time.

Use 2 week old eggs and ensure they are at room temperature. Make as pin prick in the rounded flat end of the egg – this allows any steam that might build up to escape.

Use as small a saucepan as possible, so the eggs fit in snuggly – you don’t want to much space otherwise they may bounce around and crack.

Bring to the boil but only simmer do not boil vigorously. Follow these tips and your eggs won’t crack.

So, for frying and poaching use as fresh an egg as possible. When the recipe calls for eggs to be separated, use fresh eggs as well. But if you want easy to peel eggs use the older ones. And when it comes to scrambling, fresher is best but older ones will do.

Happy Egg Cooking
Lisa “The Crock Cook”

About the Author:
Lisa can be found adding delicious simple Crock Pot Recipes at www.a-crock-cook.com, desiging cup cakes at www.cupcake-creations.com or deliberating her fortune at chinese fortune cookies. **Webmasters - Please feel free to add this article to your site. Just remember to ensure the links remain live and static back to a-crock-cook.com, cupcake-creations.com and chinese-fortune-cookie.com Regards Lisa**
Article Source: ArticleToGo.com

Your Cruise Vacation - Cruise Ship Embarkation Procedures For Cruise Travel

The Cruise vacation you have been planning for a year is now a reality. You've packed your bags with the appropriate clothes for cruise travel. You have filled out all of the cruise documentation, do this at home, don't wait to get to your cruise ship, and now you are ready for this highly anticipated cruise. There are a few cruises tips about embarkation day that you should know before you head for your cruise vacation.

Keep all of your documents with you, that includes tickets for the cruise, any vouchers, passport and any immigration forms that the cruise line has sent you. That includes bus vouchers from the cruise line that will deliver you to the ship from the airport. In is wise to pack a change of clothes in your carry on in case your baggage gets delayed. If you have purchased the vouchers from the cruise line, a cruise line representative will meet you at baggage claim and take you to the bus or van that will transport you to your cruise ship.

If you decided to handle the transfer on your own, check ahead of time to find out how much a taxi will cost from the airport to the pier. It is good to know how long it will take to make the transfer so you have timed your flights accordingly. Make sure you have attached your cruise line tags with ship name, cruising date, and stateroom number. When you arrive at the pier a porter will relieve of your bags. He will expect to be tipped. The going fare is one dollar per bag.

Cruise tips are always helpful so pay attention to this one. Let the cruise line make your airline reservations. The reason for this is that if your flight is delayed the cruise line will handle it. If there are several other passengers on the same flight the cruise line will delay the departure of the ship. If it's just you and your traveling companion they will probably put you up in a hotel in the town of your embarkation and get you on the ship at the next port of call. If you opted to do it on your own, you will have to make all those arrangements. So, for safety and peace of mind let the cruise lines do it.

If you have decided to go to the town of embarkation a few days before the cruise, that will not be a problem, so make your own reservations. Some travel insurance companies will pick up these expenses but make sure you read the fine print on the policy BEFORE your cruise vacation.

When you get to your cruise ship, embarkation could be a little chaotic. There will be lines, especially early in the check in process. There will be a lot of stressed out people so just relax and take it in stride. After you have gone through the check in process you will be aboard and your cruise vacations begins. Here is where it pays to have all of your documentation completely filled out. Many of the cruise lines have loyalty programs so if you are a repeat cruiser many times they have preferred check in areas. Many of the cruise lines will have preferred check in for cruisers who have booked suites or mini suites. Check this out with your cruise travel agent.

This is a little off topic but it's one of the best cruise tips you will hear. Use a cruise travel agent for all of your cruise travel. It is important to deal with an agent that has sailed on many different cruise lines so they can give you an honest opinion on the difference between cruise lines. Check and see if they are CLIA certified cruise lines organization. Be careful they don't push you onto cruise ships where they have preferred status which means they get a higher commission. Scour the internet for cruise reviews on cruise travel to back up what your travel agent is telling you.

Now back to the pier. While you are checking in you will have to give the cruise line a credit card for any on board charges. Most times your room card is also your credit card and identification for getting on and off at ports while on the cruise ship. If you can get on the ship early in the process you get two benefits. One you get to have lunch and two you get the first shot at spa and beauty appointments. It will also give you time to peruse your cruise ship and then head for the pool. Having been a savvy cruise traveler you knew to bag a bathing suit into your carry on luggage.

Just before you get to the gangway you will be stopped by the ships photographer and a picture will be taken to commemorate your cruise vacation. It will be on display in the ships photo gallery but you are under no obligation to purchase it. Check in procedures will be different from ship to ship even within the same cruise lines. It depends on the experience of the staff and the cooperation of the passengers. Remember that these folks that are checking you in have been working since seven o'clock in the morning off loading the people from last weeks cruise vacation. Then they turn around and start putting on a whole new set of passengers for the next cruise.

The most important advice is to try to keep a cool head. You are headed for the best thing you can imagine, a cruise vacation.

Happy Cruising!

Copyright © Mary Hanna, All Rights Reserved.

This article may be distributed freely on your website and in your ezines, as long as this entire article, copyright notice, links and the resource box are unchanged.

About the Author:
Mary Hanna has traveled the world by Air and Ship while writing eBooks, Software Reviews and Practical Articles on Internet Marketing, Cruising, Gardening and Cooking. Visit her websites at: http://www.CruiseGold.com http://www.CruiseTravelDirectory.com and http://www.CruisingTips.com
Submitted: 2006-09-03
Article Source: GO Articles

Mongolian Hot Pot - More Uses For Your Fondue Pot

As much as you love your fondue pot, you can’t dunk bread cubes into hot melted cheese every night. On those nights when you need a break from cheese fondue, why not use the fondue pot for something else. Mongolian Hot Pot is a great meal that can be cooked in an electric fondue pot.

It is said that Mongolian Hot Pot was originated by the ancient Mongols who would cook their food in boiling water. They would season the water with the dry spices that they carried along with them on their many journeys and battles. Those Mongols probably would not recognize this Mongolian Hot Pot recipe but it's easy to make and delicious.

To make Mongolian Hot Pot you'll need a to fill your fondue pot with broth. Usually beef broth is used but you can substitute chicken or other broths for variety. Using your fondue forks you skewer meats and vegetables and cook them right at the table. Like fondue, this is a great meal for small dinner parties. All the of preparations such as cleaning and cutting the vegetables and meat into bite sized pieces, can be done before hand.

You'll need at least three dipping sauces to offer your guests some variety. Any less than that will become monotonous.

The vegetables and meat add flavor the broth while cooking in it. At the end of your meal you can add noodles or rice and serve it to your guests in a bowl. This after dinner soup is a special treat that your guests will remember and look forward to at future dinner parties.

Mongolian Hot Pot Recipe

Broth:
5 cups Beef Broth
2 Green Onions (chopped)
2 Garlic Cloves (minced)
About 5 Shiitake Mushrooms (chopped)
2 tablespoons Cilantro (chopped)
2 tablespoons Ginger Root (minced)
2 tablespoons Soy Sauce

Vegetable Platter:
8 Bok Choy leaves (cut into strips)
2 ounce Spinach leaves (cut into strips)
1 – 8 ounce Can Bamboo Shoots (drained)
2 Green Onions (chopped)
1 cup Broccoli Florets
4 ounce Egg Noodles (cooked)

Meat Platter
1 pound Beef Tenderloin (sliced into thin strips)

Arrange vegetable platter before guests arrive
Bring Beef Broth to a boil
Add Green Onions, Garlic, Mushrooms, Cilantro, Ginger and Soy Sauce Simmer for 15 minutes
Spear beef strips with fondue forks and cook in broth for 3-5 minutes
Spear vegetable strips and cook until tender
Dip cooked beef and vegetables into desired sauces

When all the meat has been eaten:
Add cooked Egg Noodles to broth
Add remaining vegetables to broth
Simmer for about 5 minutes
Serve portion to each guest in a bowl

Dipping Sauce Recipes

Sesame Sauce
2 tablespoons White Sesame Seeds
1/3 cup Soy Sauce
2 tablespoons Green Onion (chopped)
1 tablespoon Cider Vinegar
2 teaspoons Ginger (finely chopped)
1 teaspoon Water

Brown Sesame Seeds in frying pan or skillet
Chop Browned Seeds and a few drops of soy in food processor on high
Add rest of the ingredients and mix

Soy Wasabi Sauce
2 ounce Soy Sauce
2 tablespoons Wasabi

Mix until smooth

Spicy Oriental Sauce
2 tablespoons Soy Sauce
1.5 tablespoons Lemon Juice
2 Green Chili Peppers (chopped)
1 clove Garlic
2 teaspoon Sesame Oil

Add all ingredients and mix

About the Author:
Anthony Tripodi is the webmaster of GoFondue.com For more information about Mongolian Hot Pot and other fondue recipes, please visit www.gofondue.com
Article Source: NewFREEArticles.com