10 Cooking Tips for Smart Cooks?

Below is some guidelines for smart cooks:

- Keep on hand food items you use often. Group similar items on shelves. This speeds selection and you can see at a glance when it's time to buy replacements.

- Organize your refrigerator so there's a certain space for leftovers. Then you can easily see what's on hand and what needs to be used promptly - thus cutting food waste.

- Mentally check your menu plans for the day. Be sure you don't have too many last-minute tasks. Then, think through your preparation schedule, planning to dovetail activities whenever possible.

- Learn to read recipes carefully before you begin. Do you have all the ingredients? Is there something you should do first - melt chocolate, beat eggs, make pastry ?

- Turn on oven, if needed, when you start preparations, so it will reach correct temperature by the time food is ready to be baked.

- Assemble ingredients and utensils before beginning recipe - you'll save time and effort!

- If more than one menu item calls for chopped food, do all your chopping at once. Remember, too, chopped onion and green pepper freeze well for use later on.

- Use kitchen shears to snip parsley, chives, dates, etc. It's quicker than a knife.

- In planning your menu, remember flavor, temperature, and texture contrasts keep meals from becoming humdrum. For example, serve a crisp cold salad with hot soup.

- Meats and poultry may make a more stunning presentation on the platter when they are whole, but it's much more practical to serve them sliced.

- Serve hot foods hot, cold foods cold!

-A smart cook plans a surprise in every meal - some little extra, like a special muffin, an unusual relish, a tasty trim, a favorite dessert served in a new way.

-Clean up as you go. Wash utensils as you finish using them; soak stubborn pans. Take care of leftovers right away.

About the Author:
Susan Carey
The author is a big fan of cooking recipes. Visit the following website for more info about health and cooking recipes.
http://www.101cookingrecipes.com
http://www.101vegetarianrecipes.com
http://www.herbs-spices-recipes.com
Article Submitted On: July 24, 2006
Article Source: EzineArticles.com

Cooking Aprons: An Overview

We all take notice of the chefs in our favorite restaurant, at one point or another. We recognize them by their signature hats and chef aprons. Chefs have used cooking aprons for a countless number of years. Not only is it the attire-of-choice at many high-end restaurants, chef aprons are a functional accessory to their wardrobe.

Chefs wear cooking aprons for several reasons. One reason is that they are dealing with a variety of food ingredients for many hours each day. They have to have a means of keeping their clothing free from dirt, stains and odors. They also need pockets to carry utensils from one part of the kitchen to another. Chef aprons serve a variety of purposes and most of us will admit that chefs wearing cooking aprons have a more professional look.

Men and women have worn kitchen aprons for centuries. Traditionally, women have been the primary homemakers in a family. Although times have certainly changed and things are not as cut-and-dry as they were before, the same tends to hold true. Kitchen aprons have been an important piece of attire in women's history. The use of cooking aprons likely precedes that of written history with several scholars noting the use of aprons even in the time of Adam and Eve.

Kitchen aprons, or cooking aprons, have been worn to protect clothing from dirt, grime and smelly odors. They serve as a towel to dry freshly scrubbed hands. The pockets of kitchen aprons have been a wonderful tool for carrying utensils, kindling wood or even an occasional treat for a child. It is simply amazing to consider the long and rich history of cooking aprons and how they have changed along with societal standards. Today’s kitchen aprons still serve the same functional purposes but tend to come in a larger variety of styles, colors and with catchy one-liners.

About the author:
Thomas Morva
Aprons Info provides detailed information about various types of aprons, including humorous, personalized, child, cooking, and lead aprons, as well as apron sinks, and more. Aprons Info is affiliated with Original Content.
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Rice Cooking Basics with Almond Rice Recipe

A Look at Rice

When cooking rice the size of the grain is the most important thing. Due to the thousands of varieties of rice found all over the world which have differing flavors and aromas, it can be problematic to find the exact right one for your dish.

Long-grain rice usually runs four to five times long as it does wide. It is typically dry and fluffy after it is cooked. The grains do not clump. Some examples of long grain rice are Basmati (aromatic, having a rich nutty flavor; used a lot in Indian cooking), brown long-grain rice (husk removed with a nutritious bran layer, slightly chewy, mild nutty flavor), finishing off with white or polished long-grain rice (most widely used; has mild flavor). Uses for long-grain rice mainly are steamed, baked, pilaf, and a rice salad.

Short-grain rice has an almost round shape, is very starchy and tends to stick together after it has been cooked. It’s sometimes known as “sticky-rice”. Examples of short-grain rice are Arborio rice (creamy texture to dishes) and glutinous rice or sweet rice (very sticky after cooked; used in lot of Asian desserts and snacks). Short-grain rice is great for puddings, risotto, croquettes, sushi, stir-fried rice, and molded rice dishes.

Medium-grain rice has a size smaller than long-grain yet bigger than short-grain thus the name medium-grain rice. It is more tender than long grain rice and yet less moist than short grain rice. It is typically fluffy and separate when served hot and then starts to clump as it cools.

Cooking Rice

To Steam Rice: measure the water and salt amounts suggested for the type of rice you are cooking. This is usually found on the box or bag. Mix the salt and water together and pour it into a saucepan and then bring the combination to a boil. Add the rice to the boiling salted water and stir.

Bring the water to a boil again then cover the saucepan, steaming the rice, on a very low heat until the rice has engrossed all the salted water and is tender. This normally takes 15 to 18 minutes for white rice and 35 to 40 minutes for brown rice. Remove the pan from the heat and let set for about 5 minutes. Prior to rationing the rice to your troops fluff it with a fork. Troops love fluffy rice.

To Sauté and Steam Rice (pilaf): Measure some salt and water for your rice and bring to a boil. While waiting for the water to boil heat oil or butter in a saucepan at medium heat. You can also use a mixture of the two. Add the rice to the molten butter or what have you and rouse till the rice is fully coated.

“Sauté” for 2 to 3 minutes, rousing in a consistent fashion. Now add the salted water you have been boiling to the sautéed rice and bring the mixture to a boil. Again we steam the rice by putting a lid on the pan, turn the heat down to low or lower and then wait till the rice and soaked in all the water and has become a tender spectacle.

To Bake Rice: Preheat your sweet oven to 350 degrees Fahrenheit. Get that salted water boiling, while waiting for boiling point add your measured amount of rice to a baking dish. When ready add the boiling water to the rice in the baking dish. Cover the dish tightly, for cleanliness, baking efficiency, and safety when removing the dish from the oven.

Use tin foil or an oven safe lid and bake at the preheated temperature until the rice has absorbed the water and is a tender delicacy. White rice takes about 20 to 30 minutes, while brown rice takes any where from 35 to 45 minutes. Baking times differ depending on you oven, altitude from the moon or sun, and how tightly sealed your dish is.

Almond Rice Recipe

4 cups rice (Long Grain)
8 cups chicken broth
4 Tbl parsley (substitute rosemary, sage, tarragon, or thyme, to taste of course)
1 ½ cup celery. chopped fine
1 ½ cup onion, chopped fine OR ¾ cup minced dried onion
1 cup slivered almonds

Sauté onion and celery in just enough broth to cover. Add 8 cups chicken broth. Add rice and bring to a boil. Reduce heat and let steam about 20 minutes. If there is too much liquid left when rice is cooked, take off lid and cook and stir until liquid is gone. Just before serving, add parsley and 1 cup slivered almonds. If you used dried parsley, add it while there is still a little water in the pan.

About the Author:

John Bateman advocates recipes and appliances. Suggested recipe link: shepards pie Suggested kitchen appliance link: crock pots

Content Provider: http://www.my-articles.com

Five weekday dinners ready in 15 minutes

MONDAY
seared scallops in lemon-butter sauce with asparagus

Servings: 4
Preparation time: 5 minutes
Cooking time: 9 minutes

1 bunch asparagus, cleaned, stem ends trimmed
2 teaspoons olive oil
1 pound sea scallops
1/2 teaspoon salt (optional)
1/4 teaspoon ground black or red pepper
1 tablespoon chopped shallot (available freeze-dried in spice section)
2 tablespoons butter
2 tablespoons lemon juice (juice of one lemon)

In medium-size skillet, bring 1 cup salted water to boil. Add asparagus, laying flat; cook until crisp-tender; about 6 minutes for medium-size spears. Meanwhile, heat olive oil in large nonstick skillet. Pat scallops dry. Season with salt and pepper. Cook 3 minutes per side over medium-high heat; remove and keep warm. Add shallot to skillet; cook 30 seconds. Stir in butter; cook until lightly browned, about 2 minutes. Turn off heat; add lemon juice, taking care to avoid splattering. Drain asparagus well; arrange on plates. Place scallops on top of asparagus. Drizzle with butter sauce. For an optional garnish, sprinkle with lemon zest (shredded peel).

Per serving: 184 calories, 9 grams fat, 52 milligrams cholesterol, 190 milligrams sodium, 6 grams carbohydrate, 20

TUESDAY
pasta primavera

Servings: 4
Preparation time: 5 minutes
Cooking time: 10 minutes

1/2 pound fresh or dried fettuccine or other pasta
1 1/2 tablespoons olive oil
1 tablespoon butter
2 teaspoons minced garlic
12-ounce package fresh vegetable stir-fry mix (broccoli, carrots, sugar snap peas)
1 cup sliced mushrooms
1 cup sliced summer squash (yellow)
1 teaspoon salt (optional) teaspoon ground black pepper to I cup vegetable broth
1 cup cherry or grape tomatoes, halved Optional garnishes: flesh basil, grated cheese

Prepare pasta according to package directions. Meanwhile, in large skillet, heat oil and butter. Add garlic and vegetable stir-fry mix; saute 2 minutes. Add mushrooms, squash, salt and pepper. Cook 2 minutes. Add vegetable broth; simmer 2 minutes. Add tomatoes, drained pasta and more broth if desired. Mix well and heat through. Serve topped with basil and grated cheese.

Per serving: 316 calories, 9 grams fat, 8 milligrams cholesterol, 627 milligrams sodium, 50 grams carbohydrate, 11 grams protein.

WEDNESDAY
grilled-chicken caesar salad

Servings: 4
Preparation time: 5 minutes
Cooking time: 8 minutes
Nonstick cooking spray

1 pound chicken-tenderloin strips
1/2 teaspoon salt (optional)
1/4 teaspoon ground popper
12 cups torn Romaine lettuce
1 cup yellow cherry tomatoes
1 small cucumber, sliced
1/3 cup bottled low-fat Caesar dressing
1 package premium croutons or homemade Optional garnish: shaved Parmesan cheese

Spray grill pan to coat. Season chicken tenders with salt and pepper; lightly coat with cooking spray. Grill until cooked through and brown marks appear, about 3 to 4 minutes per side. Place lettuce, tomatoes and cucumber slices in large salad bowl. Toss with dressing; top with chicken strips, croutons and cheese.

Per serving: 379 calories, 13 grams fat, 63 milligrams cholesterol, 785 milligrams sodium, 34 grams carbohydrate, 31 grams protein.

TIP: Look for better-quality packaged croutons in supermarket bakery sections and gourmet stores.

THURSDAY
broiled lamb chops with spring vegetables

Servings: 4
Preparation time: 5 minutes
Cooking time: 10 minutes

1 cup whole fresh baby carrots
1 1/2 cups fresh or frozen green peas, thawed
1/2 teaspoon dried thyme or 2 teaspoons fresh
8 lamb chops, each with 2 oz edible meat (4 oz per sewing)
1 teaspoon salt (optional)
1/4 teaspoon ground black pepper
2 tablespoons grainy Dijon mustard Optional garnish: mint leaves (chopped or whole)

To small saucepan, add baby carrots and 3/4 bring to boil. Cook 5 minutes. Add l 5 minutes. Meanwhile, heat broiler. Season with salt and pepper; brush each side with mustard. Place on broiler pan 3 to 4 inches from heat. Cook 3 to 4 minutes per side, turning once, for medium doneness. Sprinkle vegetables with mint. Delicious served with steamed small red-skinned potatoes.

Per serving: 371 calories, 21 grams fat, 11 cholesterol, 286 milligrams sodium, 13 grams carbohydrate, 33 grams protein.

FRIDAY
pepperoni-and-peppers pizza

Servings: 4
Preparation time: 5 minutes
Cooking time: 8 minutes

4 flour tortillas, choice of flavor and size (we used 8-inch)
2 teaspoons olive oil
1 1/4 cups shredded cheese 20 slices (1-inch) pepperoni
1 cup boll-pepper rings or strips
2 Roma tomatoes, diced cup sliced pimiento-stuffed green olives
1 tablespoon fresh oregano leaves or 1 teaspoon dried Optional garnish: oregano sprigs

Heat oven to 350[degrees]F. Place tortillas on ungreased baking sheets. Brush with oil. Sprinkle with half of the cheese. Top with pepperoni, peppers, tomatoes and olives. Sprinkle with remaining cheese and oregano. Bake until crust is crisp and cheese is melted, about 8 minutes. Add sprigs.

Per serving: 465 calories, 30 grams fat, 70 milligrams cholesterol, 1,193 milligrams sodium, 30 grams carbohydrate, 19 grams protein.

About the Author:
Alison Miksch
Publishing: April, 2006
Content Provider: www.findarticles.com