Cooking Tip For Onions and Garlic -- Nana's Secret to Great Flavor, If You Know How

Onions and garlic always add great flavor to most dishes. But let me share with you a cooking technique on preparing them that will greatly enhance the flavor of your meals. Your guests will rave about your cooking.

Many dishes call for onions and garlic in their recipes. You chop them up, saute them for 3 minutes and you are done. This is where, in my opinion, they miss the flavor boat.

When I was younger I would watch my husband's Italian Nana cook spaghetti sauce and a number of other dishes and you know what she would do? She would always, finely chop the onion and slowly saute them in olive oil for about 35 to 40 minutes. It was a fairly slow process, because she would tend to the onions stirring them frequently as they slowly cooked. Eventually the onion would cook down (to almost half of what she started with) and turn a nice golden brown.

When the onion was about done Nana would add minced fresh garlic and saute the whole mixture another 4 or 5 minutes. What a wonderful smell that was. Boy was her spaghetti sauce special and this is why I believe her dishes were so delicious.

So I started using this technique every time I made a dish that called for onion and garlic. You know what? Every time I sauteed the onion slowly in olive oil my dishes were more flavorful. Special if you will.

So now I use this little technique every time I make spaghetti sauce, casseroles, beef stroganoff, taco soup and any other dish that calls for onion and garlic.

Once I made a Pampered Chef casserole with egg, zucchini, onion and garlic and used my little technique. Well let me tell you, that dish disappeared fast with many requests for the recipe. When I made this dish previously without using my onion technique the dish was nothing special.

So if you have the time, and I believe it is definitely worth it, try Nana's tip.

One thing to keep in mind is that the onion cooks down to just about half of what you start with so use double the amount of onion that the recipe calls for. Don't worry if it looks like way to much onion. Once it cooks down, the amount will be just right.

Again, here is all there is to it:

Finely chop up the amount of onion you will need. Pour olive oil into a frying pan. Be generous here. There is no set amount. Say 3 or 4 tablespoons for one onion.

Turn the heat on to medium high. Add the onion stirring frequently, until it is reduced by 1/3 to 1/2. If the onion appears to be cooking too fast, turn the temperature down to low. Just make sure the onion doesn't burn.

When you think it's done (after 35 to 40 minutes), add the minced garlic and cook an additional 4 or 5 minutes.

Now add the onions and garlic to you favorite dish.

You are going to love the flavor.

About the Author:
Robin Gai is a previous restaurateur and the webmaster of http://www.cooking-mexican-recipes.com. If you enjoy Mexican food be sure to stop by to find some delicious Mexican recipes.
If you love chicken enchiladas visit http://cooking-mexican-recipes.com/chicken_enchilada_recipes.html
Visit her cooking blog with other recipes and techniqes at http://cooking-mexican-recipes.com/cooking-mexican-recipes-blog.html
I am happy to have you republish this article on your website. However, you are not allowed to change any of the content and all links must remain active.
This article was posted on September 18, 2006
Article Source: articlecity

Szechwan Chicken Recipe

A very delicate and sharply flavoured dish.

Let me introduce to you one of my favourite recipes -- Szechwan chicken -- a sharp flavoured dish. It is chicken stir-fried and covered in a dark soy-based sauce with ginger and hot peppers. The meal is very beautiful when served, and even more impressive to watch while being made. Here is a bonus hint for you: use this to its fullest advantage by making the meal on dates or other events in which being impressive could be considered advantageous.

It is best to serve Szechwan Chicken with rice, or another mild dish to offset the spicy heat of the stir-fry. Vegetables are also a nice touch, and along with rice will serve to round out the meal to match anything you would find at an expensive restaurant. The sauce from the stir-fry can also be used to fry a number of vegetables to accompany the meal. Recycling the sauce you used with the chicken is a quick and easy way to get the most out of your preparation time!

This dish is best served with a sweet beverage, like white win, cola or other soda, or mixed drinks. The heat from the peppers mixes well with any Mexican beverage.

Overall this is a very special dish, which does require some extra time to cook but once you are ready you'll be happy with the result... and as I said the preparation process itself is very unique and interesting by itself. So enjoy cooking it!

Ingredients:

Chicken:
1 lb. boneless chicken breast, cubed
4-6 carrots, sliced into 1/4" pieces
1 can bamboo shoots
12-15 dried hot peppers
Olive oil

Sauce: (Thoroughly mix all ingredients before preparation)
6 tbsp. soy sauce + 3 tbsp. water (or 9 tbsp. of low-sodium soy sauce)
2-3 tbsp. cornstarch
Chopped fresh ginger or powdered dry ginger (to taste, usually 3 tbsp.)
3 tbsp. Sherry

Instructions:

1. Place the peppers and 1 tbsp. of cooking oil in a wok.
2. Brown the peppers under medium-high heat, then remove them to a plate.
3. Place the cubed chicken in the wok and cook until pink color disappears (2-5 min).
4. Remove the chicken from the wok.
5. Add 1 tbsp. of oil to the wok, and add the carrots.
6. Stir-fry until carrots begin to soften. (If you prefer soft vegetables, you can add several tablespoons of water to the carrots and steam them for 5 min.
7. Add the bamboo shoots and stir-fry 1-2 minutes.
8. Add the (browned) peppers, chicken, and the sauce to the wok.
9. Stir under medium heat until the sauce thickens.

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

How to Choose the BBQ That’s Right for You

No matter what kind of food you want to barbeque, there is a barbecue out there that is perfect for your needs and budget.

When it comes to outdoor entertaining, or just enjoying a hot summer’s day, the barbeque is an important part of the whole experience. Whether you’re looking for portable and disposable models, or a stainless steal, state-of-the-art appliance with all of the latest gadgets, there are always a swath of different barbeques for your perusal.

Remember, it isn’t just your cooking skills that will dictate the success of your barbequed meals, but also choosing the proper barbeque to cater to your outdoor cooking needs and desires.

After all, little is more wasteful than paying good money for added features that you’ll never use, or having to try to make dinner for fifteen people on a one square foot grill. Therefore, before heading out to the barbeque store, or even before shopping around online, you will need to consider the different elements that should dictate your final BBQ decision.

Among the most important factors to remember are:

a. How much you want to spend
b. How many people you’ll usually be cooking for
c. How much space you have in your garden for cooking
d. How (and if) you’ll be storing it in the winter

Once you have these answers figured out, you’ll be able to start thinking about the different barbeque types that are available to you.

If you’ll only be cooking occasionally, and on a smaller scale, disposable barbecues – foil trays with their own charcoal and lighter paper – may be exactly what you’re looking for. These are very simple to light, and will burn well for enough time to cook any reasonable meal. These are ideal for cooking in small spaces, or cooking on a picnic (where fires are permitted), but should not be your selection if you are looking into serious outdoor cookery.

Charcoal and gas barbeques come in many different shapes and sizes and are frequently collapsible for easy storage. Some are on casters, and while others require around 5 feet of patio space, others need less than half of that. Though some have side burners, rotisseries, griddles, hot plates, and other food warming gadgets, it’s important to consider the basics first, and build from there.

First, check out the cooking space. Will the space be large enough to handle what you’ll likely be cooking? Next, have a look at the size of the entire barbeque. Remember that you’ll not only need to have enough room for it, but also for yourself to work around it, as well as tables for holding your accessories, marinades, sauces, uncooked food, and naturally, for the people who will be eating your masterpieces. Remember that you’ll also need enough space in your garage or shed to store the barbeque during the winter.

Your barbeque should be tough enough to handle the great outdoors, as well as the wear and tear that you’ll inflict upon it. This means sturdy construction, metal work, and corrosion resistant paint and fittings. A cover is often very beneficial to keep out a spurt of rain, so you might consider that a good investment.

Lastly, have a look at the ease of lighting, cleaning, and charcoal removal. After that, all you need to consider is the color and overall appearance of the barbeque, and how it will compliment your garden.

About the Author:
Richard Cussons is a prolific and diverse writer. You can find out more about the origins of barbeques at BBQ Resources.
Article Source: http://www.articles411.com

When Your Meal Bites Back: Tips For Avoiding Food Poisoning

Around the world, food-borne illnesses have become increasingly common. In the United States alone, millions of people get a food-related illness each year.

"Even the healthiest foods can make a person sick if they aren't handled, cooked or stored properly," says Dr. Robert Berkow, editor in chief of Your Health Now, a new health magazine from the global pharmaceutical company Merck & Co., Inc. Here are some tips on how to avoid getting sick:

• Always wash hands before handling food. Illnesses are easily transferred from person to person through food. Washing hands before touching fruits, vegetables and other foods helps to kill any bacteria that may be transferred from the person's hand to the food.

• When handling raw meat, poultry or pork, always clean up thoroughly.

Don't just wash your hands but also clean the surfaces of cutting boards, countertops and utensils you use. The bacteria known as salmonella spreads easily on surfaces that come in contact with raw meat.

• Avoid eating undercooked food. Undercooked beef, chicken and seafood increase a person's chance of getting salmonella or E. coli, another type of bacteria. This can cause fever, cramps, nausea, vomiting and diarrhea.

• Do not eat foods that contain raw eggs. Raw eggs may be contaminated with salmonella, which can be killed by cooking. When cooking, always throw away cracked or dirty eggs.

• Avoid drinking juices that have not been pasteurized. The pasteurization process kills bacteria such as E. coli.

• Avoid canned foods that are bulging or dented, or jars that are cracked. Lids should not be loose or swollen. Look at the "sell by" and "use by" dates. Avoid foods that will expire soon after purchasing and never buy outdated foods.

• Properly store and refrigerate foods when they're brought home. Cooked foods should not be left to stand at room temperatures for long periods before serving, and leftovers should be refrigerated within two hours.

• When in doubt, throw it out. If you aren't sure if that leftover is safe to eat, then toss it in the trash.

About the Author:
Wayne Ryan
For more information on health issues that affect you and your family, visit YourHealthNow.com.
Cooked foods should not be left to stand at room temperatures for long periods. Refrigerate leftovers promptly.
Article Source: http://www.articles2k.com