Chef Brian's Cooking Tips

replacement sofa cushions

2011-01-07T17:38:00.000-05:00

My brothers' new site, he just put it up a couple days ago. He replaces old mushy foam cushion cores with new foam and dacron wrapping. Hope you do well with this one little brother! Head on over to replacement sofa cushions and see the new site!

Chicken Salad Recipe

2010-11-03T17:37:00.002-04:00

By Trisha Singh

Chicken Salad

If you were to think about food at present what you would
prefer to eat, you'd most likely think any dish made of
chicken. Above 80% of you surely considered chicken when
reading this. This is on account of the truth that chicken
is extraordinarily nourishing as well as delicious meat. And
I expect that you are fully agreed with me.

One thing you didn't know is that solely by itself chicken
is not as healthy as it should be. But if you will grab a
chicken salad dish you will entirely revolutionize the
thought. Chicken salad preparations are every time healthy
and plentiful.

In chicken salad recipes there are three chief foodstuffs:
the delicious meat, the nourishing vegetables and the
flavorings. The add-ons are usually condiments, cooking oil
or salad oil and Add-ons are commonly consist of salad oil,
vinegar and seasonings.

A range of choices are available for creating astounding
chicken salad recipes. Certain preparations offer the curry
as a great ingredient to use with chicken. Others go with
the time-tested salt and pepper. The oil could possibly be
olive oil but even something less pretentious can be
included. The vinegar must not be included in huge amounts
for chicken salad preparations. You may also exchange
vinegar with lemon juice that is to a large extent better.

The vegetables you will utilize in the salad could vary a
lot too. There are scores of variations using stuff like
tomatoes, cucumbers, onion or corn. It doesn't matter what
sort of vegetables you are including in your salad recipe as
long as they are supplying enough nourishment. And if
vegetables are not of your choice then also you may well
relish them with chicken essence. If you have a youngster
who doesn't want to eat perfectly no matter what just go
ahead and get a chicken salad recipe.

As far as healthy importance of chicken salad preparations
is concerned, there is no disbelief in it. Chicken is a well
known supply of protein and all veggies used in it are able
to offer a real grouping of vitamins and minerals.

There is no uncertainty in the fact that no such type of
recipe is there that can offer a nutritional and palatable
grouping of ingredients.

About the Author:

For additional details on Chicken Salad recipes
please look at Chicken Salad Recipe.
You may also take a peek at some great chicken
pasta recipes by clicking Chicken pasta recipes.

So there you go, chicken salad the easy way!

Til the next post,
Chef Brian
Cooking Tips

Everything You Ever Wanted To Learn About Making Soup

2010-10-31T14:23:00.000-04:00

By Christine Szalay-Kudra

Homemade soup is delicious, yet some people are intimidated when it comes to making their own. It may take a little practice to master, but the art of making it can be rewarding. Learn some basic tips and yours will turn out great. These tips can help you overcome any obstacles to making wining creations at home.

The very best ones are made with homemade stock. Any ingredients you use should be as fresh as possible. While this does add to the total cooking time, you cannot beat the flavor. If time is short, you can use canned broth or soups like tomato or creamed verities that come in cans to make your base. Frozen vegetables can also be used if needed.

To lower the amount of fat that you eat, you have two methods to choose from. You can use paper towels without any printing on them to soak up fat from the top, or you can chill your creation overnight. This lets the fat solidify on the top. All you need to do is skim it off and reheat the mixture. Savory verities always taste better the next day anyway.

When you taste your soup, you may feel it is too salty. This happens from time to time to everyone. Add a peeled potato to your soup. After fifteen minutes, remove it. The potato will soak up any excess salt. It tastes pretty good later, too, as it has soaked up some of the flavor of the mixture. When adding herbs, remember that herbs added towards the end of cooking will have a stronger impact than herbs added early. If you are using wine to add flavor, do not use as much salt. Wine will intensify the flavor of the salt.

Everyone loves noodle soups. For the best results, cook your pasta separately. This keeps the pasta from adding starch to your soup. Pasta will be the last ingredient you add. Other ingredients to add near the end of your cooking time include fast cooking vegetables like corn, leafy vegetables, and frozen peas.

Make your soup from ingredients you have on hand. If you have a chicken and some veggies, you have the makings for a delicious soup. Add in other ingredients like rice, potatoes, lentils and more. If you have pumpkins in your garden, make a delicious creamy pumpkin soup. You can make this one either savory or sweet... both versions taste great.

If you like creamed soups but need to watch your calories, you can substitute your heavy cream with a combination of a quart of cold water, two cups of powdered milk and a half can of evaporated milk. Do not boil creamed soups. They are much easier to make if you have a double boiler.

Leftovers can be refrigerated, frozen in jars, freezer bags or in plastic containers. You can preserve it in serving size quantities so it is easy to heat up one or two servings as needed for a quick lunch. Now that you know some soup making basics, it will be much easier to prepare some soup the next time you feel the urge.

About the Author:

Many recipes for creamy pumpkin soups are extremely simple to make. You can easily use fresh roasted pumpkin or canned pumpkin puree - both are excellent choices for this soup. Try making some tonight. You will see how easy it really is.

That's how you make soup!

Chef Brian's Cooking Tips

How To Choose A Kitchen Knife Block

2010-10-20T17:23:00.003-04:00

By David Adams

Once we find ourselves in the specific situation where we have an entirely new or redesigned kitchen to use we merely can't wait to fill it with many nice things. Decorative products are not the only factor we are evaluating though. We also want new things like utensils as well as other cooking utensils. To achieve this and save your counter-top space simultaneously it is possible to choose a good knife block to utilize. Not only does it lessen clutter but also it tends to make your knives much simpler to grab when you really need them.

When it comes to choosing a knife-block you will have many things to consider. The way it looks is probably one thing you will take a look at though. With so many different kinds and designs on offer, finding one that will appear perfect in your kitchen area should be a fairly easy task.

For more conventionally decorated kitchens you are able to go with a traditional wooden block. For any more modern style you might select a plastic option to complement. The plastic variations an additional bonus because they are more hygienic and simple to clean as well.

If you need to conserve as much room as possible you may also find certain versions that can be installed to the cupboard. Metal varieties that will attach directly to an area on the walls are offered as well.

The price you'll pay for your knife-block depends mostly on the budget you are looking at. Higher end knife-blocks with more elements of design will naturally cost more but a basic design can be purchased for a few dollars.

Think about the place you will get your current block also. Just about any retailer that sells home decorating items will have several special ones to pick from.

About the Author:

A knife block will help hold all of your kitchen knives. The knife block is a wonderful way to organize those sharp utensils in your kitchen.

Once again a good read from David Adams

Chef Brian
cooking tips

So Many Soups, So Little Time

2010-10-10T21:49:00.002-04:00

By Christine Szalay-Kudra

Every culture makes soup. This comforting food comes in many varieties that are renowned the world over. While you may think that chicken noodle is the best soup ever, someone else may be dreaming of Japanese ramen or Cock-a-leekie from Scotland. The point is soup is served all over the world as a comforting source of nutrition.

Chilled verities come from all over the world. Russia makes not only a hot and a cold borscht using different recipes, they also make a cold kind called Okroshka, which is a vegetable and ham combination is made with kefir. Vichyssoise is a French cold verity made of potatoes and leeks. Tarator is a Bulgarian cold verity made from cucumbers and yogurt.

If you want to try a new flavor, why not try some Lagman... it is a traditional soup made of vegetables, pasta, ground lamb, and spices from Uzbekistan. Another unusual kind is Zurek. This is a soup from Poland that is made from wheat and sausages. It is frequently served in a bread bowl. Islensk Kjotsupa is a traditional verity from Iceland made of vegetables and lamb.

If you enjoy a good broth, there are many you can choose from. Avgolemono is a Greek one that is made from rice, lemon juice and the yolk of an egg. Scotch broth is obviously from Scotland. The ingredients in this traditional verity include vegetables, barley, and mutton. Panada is a bread soup. It is made with eggs, leftover bread, beef broth, and Parmesan cheese. Consomm is the ultimate broth.

If you are looking for a soup that is different from what you are used to, how about Zurek, a wheat soup from Poland? It is served with sausages. Sundubu jjigae is from Korea. It is a soup or stew made of spices and mild tofu. Caldo verde is from Portugal made of minced cabbage. These soups are very delicious and worth a try.

You can always try a kind with a name that will amuse your friends. Snert is a pea verity from the Netherlands that is served with sliced sausage. It sounds perfect for winter. Cock-a-leekie is a Scottish verity made of chicken broth, potatoes, and leeks. Fufu and Egusi soup is from Nigeria. It is made of fish, meat, vegetable and balls made of ground melon seed.

If you like vegetables, an onion soup recipe may fill the bill. You can make it completely vegetarian and use vegetable broth or you can make it with beef broth. Lentil soup is popular in the Mediterranean and Middle East. Lentils are high in protein and very filling. Shchav is a soup made from the sorrel plant that is popular in Yiddish, Polish, and Russian cultures.

If you like chowders, you will know how good they are. They are usually thick and creamy and feature seafood of one kind or another. Clam chowder is probably the best known. Corn chowder is also very popular with some people. The sweet corn gives it a wonderful flavor.

About the Author:

Onion soup is a delicious peasant food from France that has been enjoyed for centuries. This simple fare is just as satisfying today as it was way back when. Imagine bowls of steaming soup topped with bread and cheese set out on the large farm table while the family gathers around.

How basic is soup? It was probably the first meal after the invention of the pot! The most varied of all our staples and a great opportunity for being creative!

Chef Brian
Cooking Tips

Tartufata Is A Delicious Addition To Your Meal

2010-10-08T10:09:00.001-04:00

By Consuelo Dalton

To English speaking folks, the word tartufata may sound funny, but ask a person who speaks Italian what this strange word means, and they will tell you it is a delicious savory condiment that is made with onions and truffles. Not the sweet candy truffles, of course, that you will find in confection stores, but the earthy, brown mushrooms that are so prized for gourmet meals.

This mushroom based sauce utilizes coarsely chopped or ground truffles that are sauteed in olive oil with onions and several cloves of garlic. A good wine is splashed in the pan and the mixture is simmered until it reduces down and gets thick. Once finished it is stored in a jar and can be used in a variety of ways.

No matter how you plan to serve it, this delectable condiment will be an elegant addition to your menu. Thinned with a bit of truffle oil and warmed for a sauce, you have a wonderful topping for pork chops or veal. Use it at room temperature for bruschetta, or stir it into warm egg noodles for a great dish. For special breakfast, top scrambled eggs with it, or even use it in an omelet.

Although this lovely relish can be easily made at home, you can buy it ready made, too. Find it on the internet, at fancy food supply shops or possibly a local Italian food store. Give it as a gift to mushroom lovers or those who like to try new flavors.

Don't worry if you don't normally stock truffles in your pantry. Today they are easy to order over the web, and specialty shops are carrying them in the dried form. You may even be able to find them locally. Simply immerse them in water to bring them back. Instructions will be given to you for doing this.

If mushrooms are a food that you enjoy, take a step up to this decadent accompaniment. You will be amazed at how the wine and garlic accent the brown flavor of the truffles. Any meal will be enhanced by it, whether you serve it at a relaxing dinner alone with a loved one, or treat a group of friends to this wonderful eating experience.

Tartufata used to be a treat that you could only enjoy if you went to Italy, but things have changed. Today we have the luxury of ordering gourmet ingredients anytime we want them. How fortunate for us that now we can include it in our menus on a regular basis.

Tartufata

About the Author:

Looking to find the most comprehensive information on Tartufata?

Hope this cleared up what tartufata is!
Chef Brian
Cooking Tips

An Expert's Cooking Advice

2010-10-04T10:14:00.002-04:00

By Mazie Buchaman

Whether you are an amateur or an expert, you will find this article about cooking helpful. I can't seem to take two steps before someone confronts me with questions about chef gear. It's kind of funny, you'd never think that being a cook was that popular, but ever since I won the Rising Star award at the Chef Central National Conference, my mailbox has been absolutely slammed with people wanting to learn more. Some folks consider me somewhat of a legend in this area but I don't let my ego get the best of me.

One of the most common questions I get is how I got started. I usually point them to an issue of Cooking with Chef Tony and tell them to start reading. Until you have have read every single page of Cooking with Chef Tony you are not ready to crack open those pots and pans. However, starting these days has become as a much simpler process than it was for me. Back in my day you had to crack and egg and butter the skillet before you could even take a crack at it. These days, everything you ever wanted to know about being a chef is just a click away. To be honest, I think the new generation of gourmet chefs aren't as good as we were because of this. You new guys have too much information, and you're always looking for the golden egg. Here are some questions I hear every single week:

"-Where should I shop for chef clothes? -what is the best book about chef gear?

-how can i prevent making mistakes while I'm trying to cook with both hands?

and the list goes on and on."

any egg splitter worth his salt will tell you that mastering being top chef is all about being first to the finish line but it is not about being first out of the gate. you must know how to crawl before you walk, and you have to know how to walk before you can run. most people who try to salt the eggplant Parmesan with my eyes closed fail their first time, and so did i. my friends who got me into it in the first place wished they never had because i was constantly asking for advice.

i was absolutely amazed as i watched my excessive steamed shrimp cooking time reduced to nothing. my self-awareness peaked and i really saw the light. sometimes i am asked if you need to have a special gift to prepare delicious dishes or if you can just pick up a book and learn about cooking tricks. i always say that knowledge is only 22% of the uphill battle. the other 78 is just hard work on the part of the client. they really have to give it their all. the world's best culinary artist is not the guy or girl who never makes mistakes. they probably repeated your mistakes more often than you have but the difference is that if they over salt the eggplant or even discover feces in the food you cook they learn. That's what separates the virtuoso from the amateur culinary artist.

About the Author:

Attracted to sew and have your own chef aprons? Start off that small business today simply by reading kitchen aprons.

Another good read!
Chef Brian
Cooking Tips

Convenient Cooking With Modern Kitchen Tools

2010-09-29T10:23:00.001-04:00

By Brent Archer

Cooking has always been one of the house chores taking most of a woman's time and efforts. For some this daily task gets boring. However, others make it more fun and convenient by using different kitchen tools.

These cooking-lovers keep searching for new technologies and utensils to equip their kitchen with every modern product. This is not only a fashion but also more of a convenience. You can follow a few tips and improve your collection and make it more compatible to your requirements.

The size of the cooking or mixing utensil is very important. If you start mixing with a small spoon or cutting with a knife that's size and shape is not compatible with the food product, you won't get the results of your expectations. Hence the size and shape of spoons, spatula and knives has to be carefully chosen.

Second consideration is that of the material of which your utensil is made. There are utensils available in plastic, metals, wood and ceramics. However, you should choose according to the use of utensils. For example, for microwave you should not use plastic utensils.

Similarly, one can make a choice from the wide array of modern tools available. For example, salad cutters can be bought in place of knives and electronic beaters can be bought instead of manual beaters.

For example, salad cutters are available on the market, which can cut different vegetables in very less time. In the same way, we have lemon juice squeezers, garlic-crushers, can-openers and many other products.

However, before buying anything, off course price remains the most important factor. There are a number of brands and other non-branded products available in the market with varying prices.

Take care to choose a product, which has a reasonable guarantee. This is very important so make sure to always keep it in mind.

About the Author:

Cooking in the kitchen can be done quick and easy if you have the right cooking tools. Using the stainless steel colanders will help you get things done quickly and effectively. You can also use the colanders and strainers

Brent is an awesome writer isn't he?
Please go to cooking tips for more articles!
Chef Brian

What A Healthy Meal Consists Of

2010-09-26T15:24:00.001-04:00

By Mike Winters

Most of us love to binge on junk food. This is true with children as well as adults. We never give a thought to where we could be going wrong. Body needs balanced nutrition to function properly. Absence of nutrition is likely to weaken the immunity and make body susceptible to infections. Greens and fruits contain all essential nutrients that the body needs on daily basis.

Our daily food gives us sufficient nutrition for the body. However in case of individuals who are working out daily to build muscles, additional protein supplements are required to support the extra need of nutrition in the body. In case one does not take the additional external supplements, the body will end up using available nutrition to build the muscle mass and you could end up feeling fatigued and tired with low immunity.

A healthy nutritious meal should consist of:

Body requires energy that is derived from carbohydrates present in foods like cereals, pulses, rice, bread and pasta etc. Any excess carbohydrate in the body gets converted and stored as fat. Sweets and foods like candies, aerated soft drinks and sweet meat contain unhealthy carbohydrates.

Fresh fruits and vegetables are a must every day, for they provide the body with necessary vitamins and minerals that help build strength in the body and improve body immunity.

Body uses proteins to build muscles, improve immunity and aid in memory improvement. Daily diet should include foods that provide proteins in sufficient quantities.

Iron and calcium are two essentials that the body requires for strengthening bones and building healthy blood count. Calcium is available in plenty in milk, cheese and other dairy products while iron is available in green leafy vegetables and light meat like fish etc.

Fiber is another important ingredient that should form a part of our daily diet. Fiber rich vegetables and fruits and other bran cereals, oats, wheat germ, husk etc are good sources of fiber and help the body improve digestive system and excretion of waste substances.

It is important for those who are involved in any kind of regular workouts and body building training to ensure daily intake of nutrition with healthy food. Any lack of required vitamins or proteins will cause adverse reactions in the form of malnutrition and related problems including fatigue and depression.

About the Author:

See additional tips written by this same writer covering areas such as the food probe thermometer and metal shelf.

For awesome cooking tips go here: cooking tips

Hanukkah Cooking Traditions

2010-09-25T10:09:00.000-04:00

By Owen Jones

Whether you are sincerely looking for chances to explore new cultures or you are Jewish seeking appetizing recipes and cooking tips, you have come to the right place to get some of the basics. For as long as there have been family traditions, eating good food at special events and during holy times has been a part of the merriment.

Unfortunately, that appetizing food cannot be enjoyed unless someone goes to the trouble of actually preparing it. If you are looking for some tasty treats to do with the Hanukkah celebrations or just want to get a taste of what other cultures do during their religious or cultural celebrations there are lots of great foodstuffs you could be cooking for this particular holiday.

Oil is imperative in the celebration of Hanukkah and, as a result, many of the foodstuffs that are part of Hanukkah celebrations are prepared in oil. One popular favorite is Latkes, which are a kind of potato pancake that is deep-fried. Another popular favorite is fried lamb chops. The lamb is breaded and then fried much like many Americans fry chicken. Once again oil is used in the cooking of the meal.

If you are looking for something more like finger food or a snack, you might consider deep-fried ricotta balls, fried zucchini, fried onion rings and fried mozzarella are appetizing savory fried tid-bits for the season of light. Of course, fried food is not the only thing that is eaten during this 8-day celebration, but it does play a vital part in the menu and in the celebrations.

Even the sweet treats for this celebration include a few fried goodies. There are apple fritters and raspberry dough nuts and lots of other luscious fried foods for you to snack on. If you like something a little sinful to eat during this delightful celebration you might like to try blintzes in your favorite flavor. There are many to pick from and their recipes can be found easily online.

If you would like to include something a little healthier in your cuisine, then you might like to include an Israeli salad, stewed white beans, and baked aubergines and peppers. These meals provide the opportunity to have something that is not either fried or sweet to assist weight watchers, who always have a problem during festive seasons no matter which religion they observe.

Other Hanukkah favorites include scrumptious dishes such as cheese gelt coins, loukoumades, vegetable kugel, and brisket. Once again the recipes for these dishes are very extensively accessible online and in books on Jewish cooking and traditions.

To make things go a little more efficiently cook as much food as possible well in advance and store items away quickly in order to stop them going stale. Enlist the assistance of children and other family members when needed to move things along by taking turns preparing food.

You should also make an effort to keep the preparations as straightforward as possible to avoid delays and stress. This is a time of the year that is meant to be committed to celebration not to trying to cook tons of food. The good news is that with all that deep fried food, it is unlikely that you will find these dishes too difficult to prepare. Good luck and have fun exploring the world of cooking for Hanukkah.

About the Author:

Owen Jones, the writer of this article, writes on many topics, but is currently involved with the 2 quart crock pot. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots

Always interesting to learn other cooking traditions,
Chef Brian

Easy Dishes That Would Make A Delicious Appetizer

2010-09-20T20:48:00.001-04:00

By Angela Stewart

There's nothing that sets off a meal better than a good appetizer. There are a lot of appetizers that you could start with, but the easiest and most common has to be the soup. There are just an endless variety of different soups that can be made.

Why not try something a little different when it comes to making soup as your appetizer?

First up, why not take your Butternut squash soup and add a little Apple flavor to it. No more traditional Butternut squash taste, you now get a distinctive healthy, fruity taste to your soup.

Cream of Broccoli soup has long been a favorite of mine, and I would imagine many others too, but if you were to add some croutons and melted cheese into the pot, just think of the different tastes that would then be found. The creamy soup and croutons with a gorgeous melted cheese influence, totally inspiring!

Potato soup with a difference is nice. The difference is that you could use a potato nugget in your soup to give it a crispy feel. Add a little seasoning of your choice to a Golden brown Potato nugget and really taste the difference.

Everybody likes to try pumpkin soup, but again why not tweak it a little bit by making bisque; or how about a gazpacho for a change?

If you have a little time on your hands why not try putting some turkey dumplings in with your Cream of Turkey soup? It may take longer than usual to make but the result will be fantastic to taste.

It doesn't hurt you to try different things with your soup recipes; just try your own little variations, and see what you come up with; you never know you just might actually enjoy them!

About the Author:

Refer to more educational articles penned by this author covering products such as youth soccer uniforms and youth soccer nets.

Have a happy appy!
Chef Brian
Cooking Tips

Making A Wise Choice Of Foods We Consume

2010-09-13T21:11:00.000-04:00

By Alexis Boskoff

Are you one of those who have the tendency to put on weight? Is the fat body bothering you? Well the solution could be in watching what is on your plate. You may be surprised to find out what food you are consuming.

It is a well known fact proclaimed by the health community that eating fish is very good for the body for it gives us omega 3 fatty acids which has beneficial effects.

If you wish to order sushi, choose a dish that does not contain the other items like cheese, mayonnaise and sauces etc. Use herbs and natural seasoning on the sushi to make it a healthy choice.

While some sushi dishes are prepared using a lot of fat and spices for coating, the ingredients make it an unhealthy choice. However there are other preparations of sushi like rolls, salad, sandwich etc, which are tasty and healthy too.

Many of us have the habit of snacking on dry fruits and dried fruits. We believe dried fruits are as good as fresh fruits and contain the same nutritional values. This need not be true, for the fruits are processes with additional ingredients and sugar, which makes it heavier on the calorie value. It is always a best option to opt for fresh fruit wherever it is easily available.

If you though granola bars are good for your diet. Think again. They contain added sugars, which makes the bars loaded with additional calories. It is always better to make your own bar, which is easy. You can mix oatmeal with fruits, nuts and natural sweetener like honey to go with it.

Next time you wish to order veggie burgers, please watch out. They can contain high calorie items like cheese and white sauce etc which give you very high calories.

Veggie burgers may not be as bad as meat burgers in terms of the fat content and other harmful substances. However the additional calories are on account of the cheese and the sauce used in dressing.

Eating right is the key to feeling good. So choose healthy foods, which may not necessarily be good to your taste buds but are good for your body.

About the Author:

Aside from healthy, the author additionally frequently shares knowledge on cold pack and cooling neck wrap.

Why You Should Invest n Your Kitchen Knives

2010-09-13T21:10:00.000-04:00

By Gareth Thomas

Cutting, chopping, slicing, dicing and cleaving - a mere glimpse into the everyday responsibilities of the kitchen knife. Around the world, in all continents there is the same universal use for a kitchen knife, and the preparation of food is unlikely to go away any time soon.

The market for kitchen knives is very busy and saturated, but that does not necessarily mean that all the choice is a good thing. With superstores such as Tesco in England and Walmart in the USA churning out their own brand knives and importing cheap kitchen knives, a false economy is whirling around the good old fashioned kitchen knife, with many people buying into it.

The kitchen knife market is that of a false economy. What this means is that consumers are attracted to buy a kitchen knife (or more likely a set of kitchen knives) because of their low prices. In this case, however, the affordability is misleading, because the poor quality that this money buys you means that you need to replace them every year or two years. It is much more cost effective to invest in a quality set of kitchen knives that will see you through many years.

It is not only the false economy that is detrimental to these kitchen knives, but there is a safety consideration as well. Well established, properly forged knives that cost a little more money are built to last, and as such the blade is of very high quality. The cheaper knives have much weaker blades that can bend out of position when put under pressure and run the risk of cutting off a finger, or the blade snapping - leaving a very sharp and dangerous half-knife.

This is all a vicious circle of false economy and dangerous knives; if the blade snaps, a new knife is needed, and you would be loathe to buy the exact same knife, but unless you spend a bit more money this time around, you will be left in the same predicament.

The initial, upfront expenditure is greater with established kitchen knife brands, but the reliability and durability you get from the label and knowing the steel is folded together tightly means you will be buying a knife that will last for decades; not just for years.

About the Author:

If you would like to know more, visit Kitchen Knife Review to find the top knives in 2010, and also many reviews of knife sets.

Cutting Board Tips

2010-09-09T23:51:00.000-04:00

By Paul White

You might not need to be a professional culinary artist to learn that you will need a little bit of help to really make killer dishes in your home. More often than not, these are convenience items and items that will keep you and the kitchen safe. Such is the case with a cutting board.

When it comes to the paragraphs coming up, you will find that there are plenty of different choices that you have to consider when it comes to the purchase of one of these boards for your home. The first will be whether you want one or not, and you should be able to better make that decision through reading this article.

One of the first things that you need to understand about these devices, will be what they are meant to do for you. You use these boards to cut up all kinds of different foods and it will keep the area under the board safe from the scratching from your sharp knife. Additionally, this keeps your cutting area in a smaller and controlled space.

There are a few choices that need to be made when it comes to actually buying one of these, though. The first thing that you are going to have to make a decision based upon will be the size of one of these boards that you will need. This is usually based on the size of meal that you usually prepare. Small meals equal a small board and vice versa.

You are also going to want to choose what this board is going to look like. Some people are not that keen on this choice because it simply doesn't matter to them. For many, though, this is very important and they would like their cutting board to match other decor in their kitchen and other items within it.

There might be all kinds of other things to consider about cutting boards, but really this is the start of what you need to know. For some, this might be all you need to know to make a decision one way or another if you need one in your house or not.

About the Author:

You can find the unique and distinctive cutting board that will make your kitchen beautiful and functional now! Find a fabulous selection of cutting boards that will meet all of your needs and requirements, when you visit www.BlockButcher.com today!

Basic Tips On Japanese Kitchen Knives

2010-09-09T23:49:00.000-04:00

By Joe Carter

Are you thinking about investing in Japanese kitchen knives for your home? Curious why they're such a big deal and what makes them better over other knives made in this country? Here's a little information about why they're such a big deal. Japanese knives are a quality kitchen knife made usually by highly respected Japanese sword makers that use traditional techniques handed down through the centuries.

The most commonly made and used varieties of knife include a kitchen cleaver and an all purpose utility knife. The Japanese are also known for excellent lines of vegetable cutting knives and sashimi slicers. While they do have all purpose tools, though, their range includes instruments for virtually any cutting job you may have, so you can find the exact knife you want for a specific kind of job.

The two methods used in forming this famous cutlery are the honyaki and the kasumi styles. Honyaki refers to blades being forged solely from high carbon steel, which is considered a true forged Japanese style. The kasumi method uses a combination of high carbon steel and soft iron, which is how samurai swords have been made for centuries.

Japanese blades are considered to be of such high quality because many of them are forged by makers who originally created swords and turned to kitchen knives when carrying swords dropped in popularity some time ago. The best knives therefore are known to come from regions of Japan most famous for their samurai swords, and it explains why the blades are so revered.

Even though the honyaki type of knife is special for using the same type of carbon steel used in katana swords, you'll find that nowadays stainless steel is being used more and more. There are different grades of quality in these instruments, however, so even though you find different materials being used, pay attention to the style and brand of the knife because you can still find highly effective kitchen tools even though they're made of a different type of steel.

One of the main differences between the Japanese style and kitchen knives from the western world is that in Japan the blades are single ground. This is to say that just one side of the blade has an edge that cut whereas other knives cut on both sides.

The blades that come out of Japan are so renowned because of their sharpness and incredible level of quality. They'll get your kitchen cutting jobs done much faster because the blades are sharper and because you're more like to find a knife cut specifically for individual kitchen tasks you may have. Even if you're not interested in finding and buying that one knife that performs a specific task like cutting raw fish perfectly, you'll find that using their all purpose knives will also get the job done quickly and effectively.

If you're looking for a quality kitchen knife that is incredibly sharp and extremely well made, you may want to consider investing in Japanese kitchen knives for your home. Their history off excellent quality coming from knowledgeable and talented sword makers of Japan make this a highly unique and exceptional addition to your kitchen tools.

About the Author:

Joe writes a Japanese Kitchen Knife blog where he updates his readers about discounts and best buys they can get online. He also writes different Japanese kitchen knives brands reviews such as Shun kitchen knives reviews, Global kitchen knives reviews, MAC kitchen knives reviews and more.

Try Something Different With Your BBQ This Summer

2010-09-03T19:02:00.001-04:00

By Stephen Daniels

The backyard BBQ is one of America's great summertime traditions. What better way to share a late summer afternoon than hanging out with family and friends, keeping an eye on the sizzling burgers, and sipping an ice-cold beverage? While traditional fare like burgers, chicken breast and shish kabobs are summertime classics, you can spice it up with creative menu options, innovative grills, and cool BBQ accessories. This summer, skip the hot dogs and try something different in your backyard kitchen.

Grills and grilling accessories have come a long way. Today, approximately 82% of homes have an outdoor grill. Some might include up to 12 gas burners, a fancy rotisserie, or even lights for late night cooking. A cookout means a lot more than just throwing a burger on the flame. There are lots of menu options for feeding your crew. If you haven't noticed, prime cuts of beef are getting more and more affordable. Keep a look out for summertime grocery store promotions of choice cuts like rib eye and beef loin. A great steak is a sure way to impress any guest at your cookout.

Don't forget about friends and family who have given up eating red meat, or any meat, for that matter. The BBQ is a great place to try some new recipes for your veggies and fruits too; pineapple, peaches and even strawberries can be grilled and added to your favorite burgers or salads. Homemade chickpea or quinoa veggie patties can surprise meat eaters and vegetarians alike in your family.

For those feeling a little more adventurous, a new school of thought called the "Head to Tail" movement, prides itself on making tasty meals out of the most unusual cuts of meat. If tongue, heart and liver can be found at some of the most expensive gourmet restaurants in town, why not cook some up at your gathering? You can also consider buffalo, lamb, goat or even yak meat, which are all becoming hugely popular. New grilling accessories like a BBQ rotisserie and/or a smoker give backyard chefs many more options when preparing their food.

If liver won't be on your menu, you can't go wrong with a good burger, and there are lots of ways to make the mainstay of American cookouts even more delicious. How about mixing in bacon, veal or ground pork in with the beef? The variety of meats expands the depth of flavors in the burger. Or, just add some garlic, Worcestershire, onions and peppers. The burger will be sure to draw compliments on your culinary skills, and have your friends wishing that you had get-togethers every weekend.

As your grill master skills become well known, you're going to need some of the new BBQ accessories that make feeding a party a little easier. Check out high-end brushes, splatter mats, and spatulas found on the market. New 4 in 1 hand tools have everything from a sharp hook, serrated edge, rounded spatula and bottle opener all in one convenient utensil. Enjoy the summer before it's gone -- and keep on grilling.

Reproduction permitted only when all active hyperlinks are included. 2010 All Rights Reserved.

About the Author:

Stephen Daniels is an acclaimed SEO 2.0 researcher. For award-winning grilling accessories and tools, he recommends BBQ Innovations. These experts offer the Rib-O-Lator rotisserie attachment, a mouth-watering variety of sauces, unique smoky wood chips and more, promising to bring big flavor to barbecues of all kinds.

Who doesn't like to BBQ in the summer! Heck we don't put away the grill till there is so much snow you can't drag it out of the garage!

Enjoy!
Chef Brian Ankner

Tips On Choosing The Right Black Caviar From Russia

2010-09-03T18:58:00.001-04:00

By Konstantine A Sentischev

How to buy the best red caviar from Russia

Red fish roe shipped from Russia black caviar has developed into the representation of respectable comportment. This sort of fine delicious product signifies the enjoyment for festivity. On condition that people deal with this product reasonably, it may represent a very life-maintaining and invigorating product. This is the reason why this is crucial to know tips on buying finest caviar from Russia.

Unrelated to the high price of the delicacy, almost all of consumers have enjoyed the lucky instance to taste the magnificent flavor. It has to be seen that specially by its aroma people are enabled to assess the diet.

That is the explanation why we must explain the things : which should be considered the precise mode of going for this very inimitable nourishment, having minimal kill-time. As soon as clients go for black caviar from Russia, that's not enough to know that the jar contains red or black fish roe. Customers have to check what sort of fish it is issued. That is the data which supports you in making the true decision.

The present-day caviar trader holds out a abundant medley of refined red caviar coming from Russia. Talking about red caviar, Keta roe is bright orange in color, and diverges from average to oversize. If you happen to find really tiny bead roe, you must remember it is from blueback salmon.

Bigger in length is considered to be humpback salmon fish roe, of an orange color with a positive salmon savor. In case you are buying truly small grain roe of an intense red, with a divergent salty flavor, this must be sock eyed salmon caviar. Of black fish roe, beluga has a nutty- fatty zest.

Less in amount is Caspian Sea sturgeon fish, with a steady spicy flavor. You must keep this in mind in case you wish to be contented with the product you 've chosen.

An extra thing to remember is the thing that bead roe is a fragile diet. This is the reason why you should better have it in one or two days from the moment you have opened up the package. You should never store caviar in a metallic box. On condition that you have ordered it in a tin container, it is wise that you store it up in a glass pot and cover by cling coating.

The caviar that people have the opportunity to get in shops habitually is two types. The first category is called marvelous, featuring whole, rough & separable grains. As it is got from a single fish sort, all grains are a unique color & amount. The other grade has red fish roe got from several sorts of fish. That is the account for which it's somewhat likely to discover gluey beads.

Secondary kind fish roe has got a more spicy and acid flavor. At this very moment you should remember that quality black fish roe originating from Russia must not include any film or gore. It must not contain a full fish tang also. If you are eager to fully benefit from what fish roe gives to individuals, then you got to choose purely deluxe red fish roe from Russia.

About the Author:

Searching for additional statistics, then go to Konstantine A. Sentischev's website to read specialist's advice in the ways of finding Beluga caviar.

Hope you enjoyed the read,
Chef Brian

How To Choose A High Quality Cutting Board

2010-09-03T18:56:00.000-04:00

By James Howard

When looking to add all of the necessary accessories to your kitchen, a cutting board may well sit fairly close to the top of the list. If you want to choose a quality board for your kitchen you will need to think about a fair few factors in order to do so.

The first thing you may want to look at will be what type of material the board is made. The material that it is made out of will have an impact upon its beauty and its function. In most cases, quality boards will be designed out of hardwoods which supply both of these functions very well.

The construction and how the board is made is also going to be an important factor. If you want to have a board that is going to last you for many years or even decades you want to choose one that has been constructed inequality way. However, take into account that certain boards may cause damage to your knife set if chosen incorrectly.

The size of the board is also important, and as such you need to figure out the size of your kitchen and the size of your countertops. It is no good purchasing a beautiful board that is going to look completely out of place in the room.

Consider the thickness of the board. Depending upon the type of cooking that you engage in and what you are going to use the board for, you may require a fairly thin one with a handle or a thick one.

Your final consideration will concern your budget. Purchasing a top-quality cutting board is not going to break the balance of your account, but it will certainly cost you more than a simple run-of-the-mill product.

About the Author:

Every kitchen should have a cutting board. The one we have is pretty cool - so you should definitely take a look at what all of the excitement is about. Http://www.blockbutcher.com

Finding The Right Cutting Board

2010-08-25T19:27:00.000-04:00

By Jason Hall

When you are choosing a cutting board, there are many things to consider. You may be concerned about cost. You may worry about how to clean your cutting board properly. You may wonder which cutting board will last longest. Here are a few things you should know before deciding which board is for you.

A glass board may be beautiful, but it is more than that. It makes for a great heat resistant cover for your counter top. It lasts seemingly forever, and is also easy to clean and disinfect. However, the noise that you make when you are cutting on a glass board is enough to drive anyone crazy and glass is very hard on your knives. Unless you have an excellent knife grinding service in your area, consider another kind of board for your every day use.

For easy cleaning, durability and variety, it is hard to beat plastic boards. They come in a rainbow of colors. They come in all sizes. They can be very hard or they can be very flexible. They are easy to clean, making it easier for you to prevent the spread of bad bacteria.

The wooden board is considered to be the classic. It looks great, and can last a long time. However, it can be hard to keep clean and to care for. While bamboo boards are gaining in popularity, they are more expensive than many hardwood cutting boards.

Whatever board you choose, it is important to know how to keep your kitchen food safe. For best results, have several boards which are color coded for each separate kind of food: one for fresh produce such as fruits and vegetables, another for poultry, fish and meat, and one for dairy or cooked foods. This will prevent cross contamination of your foods, which will ensure your health.

Sanitizing can be done in a number of different ways. If your cutting board is small enough and made of plastic or glass, you can sanitize it in the dishwasher. If you have a larger board, you can soak it for half an hour in a bleach water solution and then rinse with clear water. Or you can spray that same bleach water solution onto the board. When the solution has sat on the board for a few minutes, rinse once more and then let it air dry.

About the Author:

Find the best cutting board at great prices by heading to http://www.blockbutcher.com. There you will find a ton of choices in styles that you can buy.

Italian Pasta Recipes: Not Just Spaghetti

2010-08-21T17:09:00.000-04:00

By Shelley Lindt

You may think of Italian pasta recipes as somewhat heavy, with dishes like lasagna or spaghetti and meatballs. You may envision a late dinner with candlelight, a robust wine, and lots of thick, meaty sauce. But Italian food, as with the cuisine of every culture, runs the gamut from heavy to light and springy. The gradual change from winter to summer means that people are transcend from the heavier to lighter dishes. On some cool, dark evenings, you may still enjoy the heartiness of the heavier recipes, but this is a time when the lighter, brighter dishes start to appear as well.

Even the name of pasta primavera loosely refers to spring. But some claim it isn't really Italian, since it was introduced to American society by Le Cirque restaurant in New York. Yet according to Foodreference.com, the chef there received it from the painter and writer of Italian cookbooks, Edward Giobbi. So it may be one of the genuine Italian pasta recipes after all. This spaghetti dish uses the first tomatoes of spring, with fresh basil, parsley and garlic, and extra virgin olive oil, making it a lovely lighter dish for the emerging springtime.

Another of the Italian pasta recipes that will work well in spring is pasta pomodoro. The flavor of this dish resides primarily in the pomodoro sauce itself, which begins with the typically Italian combination of tomatoes, garlic and olive oil. You can use some creativity to personalize the dish, adding ingredients such as mushrooms, peppers or sauteed onions. Or you can add some chopped chicken, as the flavors complement each other very well.

Italian pasta salads also become prominent as spring progresses, and they too can be light or a little heavier. Many recipes call for little more than perhaps some olives, fresh tomatoes and chunks of feta cheese with basil, while others are more elaborate. For example, an Italian sausage pasta salad at Epicurious.com calls for chunks of the sausage to be sauteed, adding broccoli and zucchini, with tomatoes, olives, wine and Parmesan cheese added toward the end. But pasta salads also lend themselves well to vegetarian recipes as the sausage dish could easily be adapted to be meatless.

That's something that makes Italian pasta recipes so versatile and almost universal. They can please the most voracious meat-eater, and yet vegetarians who continue to eat cheese can make just a few alterations and enjoy their own versions of the same recipes. Many of the recipes, especially the spring salads, are quick and easy to prepare. Yet someone who wants to take the time to make a rich meat sauce can turn their pasta meal into a hearty main course. Italian cuisine and pasta in particular, can serve almost any occasion and please almost any palate.

About the Author:

For the ultimate in pasta dishes, you can't beat the taste and texture of fresh homemade pasta. If you're ready to take your love of pasta to the next level, click here to learn about the advantages of a pasta rolling machine, and the difference between a hand crank pasta roller and an electric model.

Cooking Eggs For Healthy Breakfasts

2010-08-18T19:05:00.000-04:00

By Adriana Noton

Although breakfast is very important for someone's health, many people do not eat breakfast or eat breakfast in hurry. People chalk it up to the limited time they have to prepare breakfasts. A breakfast is very important to provide the energy and nutrients you need to go through the day. Teenagers or children need healthy breakfast even more to help their bodies grow stronger. It is actually very easy to cook healthy breakfast. You can even do it in less than ten minutes.

Many breakfast recipes have eggs as the main ingredients. Eggs are rich in protein and calories which make them ideal breakfast food. You can also cook them very easily and very quickly. There are numerous healthy recipes with eggs that are both healthy and tasty or you can make your own variation.

When you buy eggs, you need to select the best eggs you can find. The shell should be clean and the eggs should not smell at all. After you get home, store your eggs in the refrigerator to keep them fresh. Do not keep your eggs too long in the refrigerator. Eat your eggs within a few days of purchase.

You can cook your eggs in so many ways. You can serve them sunny side up, boiled, scrambled, or make an omelet with them. Varieties will make your breakfast even more special. Start with basic easy recipes and create your own variations by adding ingredients to them.

The heat for cooking eggs should be medium. High heat will burn your eggs before it is thoroughly cooked and low heat will make your eggs cook longer. Eggs need to be cooked thoroughly to avoid contamination. If you like your egg yolks runny, you need to be sure you use the highest quality eggs as possible to avoid health issues.

It is very quick to prepare sunny or scrambled eggs which make them great recipes when you are in a hurry. You only need to use little or no oil at all if you cook with a non stick pan. This will make the food healthier. Add some salt and pepper while cooking or after the eggs are cooked. You may want to eat the eggs with toast to make your breakfast more filling.

There are so many variations of omelet recipes around the world, whether it is simple, or more elaborate. Omelet recipes include additional ingredients such as meat, pasta, cheese, or mushrooms. You also can create your own version of omelet by adding your favorite ingredients.

People who have high blood cholesterol can still enjoy eggs . However, they need to omit or reduce the egg yolks. Breakfasts are best served with fruit juice, non fat milk, soy milk, or smoothie which is made with non fat milk or soy milk for health purpose. Eating healthy breakfast is essential to keep your energy level high through the day. You only need to set aside a few minutes every morning to prepare healthy food your body needs.

About the Author:

Love eggs? Looking for easy healthy recipes to eat your eggs with? Check out Egg Farmers of Ontario for breakfast ideas to spice up your morning!

Learn How To Keep Food Fresh

2010-08-17T18:53:00.001-04:00

By Brian Schwartz

Everyone knows that if you want to keep foods fresh, then you must have a refrigerator. The question is, what is the ideal temperature to keep the foods as fresh and tasty as possible? The best temperature to conserve your food is between 34 to 40 degrees.

It is equally as important for safety reasons that foods such as leftovers are refrigerated as soon as possible. You should never reheat foods that were left out for extended periods of time thinking that cooking will destroy the bacteria, if you did, well you thought wrong, the bacteria can actually grow to dangerous numbers and can produce toxins that are resistant to heat, not even boiling will kill this type.

Here are some tips for keeping foods fresh:

- If you store foods, then keep them away from hot areas. If possible, keep them in cold and dark place where the temperature is about 50-70 degrees.

- Try to keep the food in your pantry within a reachable height so they are constantly in site.

- You should khow what food do well when frozen: meats, poultry, soups, berries and berries.

- And these are the some of the foods that are not good as frozen: vegetables, dairy products and eggs

- Cut leftovers into small portions before freezing, they will freeze much quicker, and thaw more easily

- Also, you should always put a date on the foods you freeze so that when you go to pick them up again, you know if they were frozen for long or not.

- Some refrigerators allow you to see the temperature. If that is your case, then make sure that the temperature inside the refrigerator is always around zero degrees. If your refrigerator does not allow you to see the temperature, then you can use a thermometer.

- You should also check the seals on the refrigerator and make sure that is air tight.

Proper Thawing

Some of the most common methods of thawing are leaving frozen meant on a counter top or putting it under warm water. The problem with this is that some times it can lead to many types of food illnesses. You should avoid those two methods. Instead of it, your should use the refrigerator thawing, microwave thawing or cold water thawing in a sealed leak proof package.

These tips will help your foods stay fresh, as well as keep you safe.

About the Author:

You should have the ideal utensils when cooking. We provide you the best deals like cookware, flatware sets and much more is found on TheFlatwareSet.com. Check us out!

People Get Excited When They Find A Popcorn Machine For Sale

2010-08-17T11:21:00.001-04:00

There are many advantages behind obtaining a good quality popcorn machine for sale in your area. You can even buy one from a favorite internet site as many individuals do this every day. The aroma of freshly made popcorn frequently reminds people of very fond places and events that they would like to re-create. Home made popcorn can usually be prepared in a much healthier manner compared to most snacks. There's lots of other benefits as well.

A great deal of people plan to discuss the way that machine created popcorn happens to remind them of the cinema. Traditionally within society, numerous teenagers encounter their very first day with the opposite sex at such a cinema. Numerous people use the fresh made popcorn that they made through the use of their machine to create a cinematic experience with their television plus a collection of home videos.

A lot of men and women adore the yearly occasion which is often referred to as the county fair. When popcorn is produced with a machine, and butter and oil are added, it can remind folks of the kind of snack that they commonly enjoy when they are roaming the grounds of the county fair. Folks can locate a popcorn machine for sale and attempt to recreate the county fair encounter. When men and women use their backyards to showcase a range of other selfmade treats a really fair like encounter could be made.

Many persons grumble concerning the incredibly fattening nature of many sorts of snack items. This isn't the case when they come across a nice popcorn machine for sale. When popcorn is prepared using this sort of a machine from scratch, you often have the option of creating a snack that is certainly a lot healthier for your body. The machines that use hot air to pop the popcorn kernels could be incredibly effective for these kinds of a purpose. That is why a great number of people tend to not merely purchase them but use them on a frequent basis.

Quite a few of the popcorn products which can be prepared using a home microwave could be of a really low and undesirable quality. This is the reason numerous individuals prefer to not just obtain but frequently use a machine that will prepare the popcorn in a much better fashion. This is just about the most important reason why somebody would wish to search merchants in hopes of finding a popcorn machine for sale. Microwave popcorn bags already have all of the ingredients integrated so they do not leave very much room for the customization of the snacking process.

One of the greatest things appreciated by enthusiasts of popcorn machines is the rather large market that these products have in the typical housewares area. These machines can vary not only in their size but their price tag as well. This enables such a machine to be purchased at every sort of economical level in society. A number of these products might be upgraded at a later time with the addition of accessories that are usually sold on a separate basis.

When a machine is used to cook popcorn people may well discover that there's money that can be saved by way of the process. You can find plenty of smaller machines that can be obtained for an effective price tag. Numerous individuals are happy with the amount of dollars that they save when choosing a cost effective popcorn machine for sale. Let us not forget that popcorn kernels typically arrive in really big bags that are also of a very low price. A good deal of cash could possibly be saved when somebody stops to think of all the money that they are presently spending on microwavable popcorn products.

It's not hard whatsoever to realize that there are several really excellent advantages to be received by somebody that finds a popcorn machine for sale. It doesn't take a great deal of looking to locate a popcorn machine for sale. The smell and taste of fresh machine created popcorn can remind people of very positive memories. The product that's produced by these machines can also be of a very low price. This kind of popcorn can also be considered a much healthier snacking option when it's prepared in a specific way. These are all fantastic advantages a popcorn machine for sale can offer you.

About the Author:

If you love popcorn or you would like to open a popcorn business, then the popcorn machine for sale would be the nicest route. A fine place to look for a popcorn machine for sale would be the Internet.

The Basics Of Soup Creation

2009-10-26T20:15:00.005-04:00

Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed.

Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good rich soup, is so to proportion the several ingredients that the flavor of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole.

To accomplish this, care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat and other ingredients. Generally a quart of water may be allowed to a pound of meat for soups, and half the quantity for gravies. In making soups or gravies, gentle stewing or simmering is incomparably the best.

It may be remarked, however, that a really good soup can never be made but in a well-closed vessel, although, perhaps, greater wholesomeness is obtained by an occasional exposure to the air. Soups will, in general, take from three to six hours doing, and are much better prepared the day before they are wanted.

When the soup is cold, the fat may be much more easily and completely removed; and when it is poured off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve.

A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water. Clear soups must be perfectly transparent, and thickened soups about the consistence of cream.

To thicken and give body to soups and gravies, potato-mucilage, arrow-root, bread-raspings, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are used. A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually incorporated with the soup, will be found an excellent addition.

When the soup appears to be too thin or too weak , the cover of the boiler should be taken off, and the contents allowed to boil till some of the watery parts have evaporated; or some of the thickening materials, above mentioned, should be added.

When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be sufficient.

Various herbs and vegetables are required for the purpose of making soups and gravies. Of these the principal are, Scotch barley, pearl barley, wheat flour, oatmeal, bread-raspings, peas, beans, rice, vermicelli, macaroni, isinglass, potato-mucilage, mushroom or mushroom ketchup, champignons, parsnips, carrots, beetroot, turnips, garlic, shallots and onions.

Sliced onions, fried with butter and flour till they are browned, and then rubbed through a sieve, are excellent to heighten the color and flavor of brown soups and sauces, and form the basis of many of the fine relishes furnished by the cook.

The older and drier the onion, the stronger will be its flavour. Leeks, cucumber, or burnet vinegar; celery or celery-seed pounded. The latter, though equally strong, does not impart the delicate sweetness of the fresh vegetable; and when used as a substitute, its flavor should be corrected by the addition of a bit of sugar.

Cress-seed, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savory, and basil. As fresh green basil is seldom to be procured, and its fine flavor is soon lost, the best way of preserving the extract is by pouring wine on the fresh leaves.

For the seasoning of soups, bay-leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, essence of anchovy, lemon-peel, and juice, and Seville orange-juice, are all taken.

The latter imparts a finer flavor than the lemon, and the acid is much milder. These materials, with wine, mushroom ketchup, Harvey's sauce, tomato sauce, combined in various proportions, are, with other ingredients, manipulated into an almost endless variety of excellent soups and gravies.

Soups, which are intended to constitute the principal part of a meal, certainly ought not to be flavored like sauces, which are only designed to give a relish to some particular dish.

Enjoy!
Chef Brian
Go To Chef Brian's Cooking Tips for more cooking tips and recipes!

A Bakers Guide To Chocolate

2009-10-19T11:21:00.003-04:00

What’s the difference between bittersweet chocolate and
semisweet chocolate? Can I use Dutch cocoa in all my
recipes calling for cocoa? Understanding the difference in
chocolate and how they are used is essential to baking. In
this guide, we’ll identify the characteristics of those
chocolates used in baking.

Cocoa is the dry chocolate powder derived from chocolate
liquor. It comes in two types: natural and Dutch process.
Dutch processed cocoa is processed with an alkaline. It is
slightly darker, smoother, and more easily dissolved than
natural cocoa. In many recipes, natural cocoa and Dutch
cocoa are not interchangeable. Natural cocoa is slightly
acidic and will therefore chemically react with baking soda
to create carbon dioxide bubbles and some leavening power.
Dutch cocoa is slightly alkaline, will not react with
baking soda, and must rely on baking powder for leavening.

Bitter (unsweetened) baking chocolate is made from pure
chocolate liquor. By specification, it must contain 50 to
58 percent cocoa butter though with inferior products,
vegetable oil may he added. Depending on the producer, milk
solids, vanilla, or salt may be added. I have a package in
front of me that contains only chocolate and milk solids.
Unsweetened chocolate has a bitter taste and relies on
sweeteners in the recipe to make it palatable.

Sweet baking chocolate--bittersweet, semisweet chocolate--
has sugar added. These products must contain 35 to 50%
cocoa butter but may have as little as 15% chocolate
liquor. Because unsweetened chocolate has twice the
chocolate liquor, we prefer to use unsweetened chocolate in
most of our baking.
Bittersweet and semisweet chocolate can be used
interchangeably in recipes though there is a difference in
flavor. Often, bittersweet is a more expensive chocolate
and to many, a better, richer-flavored chocolate.

Milk chocolate is made with ten percent chocolate liquor.
It contains a minimum of twelve percent milk solids.
Because it has such a low percentage of chocolate liquor,
rarely is it melted and added to batter or dough.

White chocolate contains no chocolate liquor but is made
with cocoa butter. Historically, the FDA has not regulated
the manufacture of white chocolate so you need to read
labels carefully. If the product was made with vegetable
oil instead of cocoa butter, it will not perform the same
as a product with cocoa butter.

Chocolate chips are made with chocolate liquor with only
minimal amounts of cocoa butter. Instead, they are made
with vegetable oil and stabilizers to help them hold their
shape. Without the cocoa butter, chocolate chips have a
different taste and mouth feel. Chocolate chips will have a
firmer set in puddings, pie fillings, and sauces than
baking chocolate. Chocolate chips can be purchased in milk
chocolate and semi-sweet chocolate.

Go To -->Ultimate Recipe Collection<-- and pick up over
10,000 recipes in one place ready for download!

Thanks for reading,
Chef Brian Ankner

Noting Beats Cheesecake Cupcakes!

2007-11-29T23:32:00.000-05:00

Here is a fun recipe that I like to make around the holidays when there are lots of children around. (children are a good excuse anyway!)

INGREDIENTS
16 vanilla wafer cookies
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line muffin
pans with cupcake papers.
Place one wafer cookie in the bottom of each cupcake
paper. In a medium bowl, cream together cream cheese and
sugar. Beat in eggs and vanilla until smooth. Pour over
wafers in cupcake papers.
Bake in preheated oven 15 minutes, until golden and set.
Remove from oven and let set until cool, refrigerate for 1 hour before serving

These are fantastic and go over really well. Get creative by trying different toppings like shaved chocolate, maraschino cherries or a slice of banana!

ENJOY!
Chef Brian Ankner

Keep a towel in your pocket!

2007-10-30T09:00:00.000-04:00

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Keep a towel in your pocket!

Many times around the house while I am making the family meal I find it handy to keep a towel tucked into my back pocket so I can always have access to it easily.

Tuck the corner in the pocket with the majority of the towel hanging out to give you a quick hand wipe, especially when prepping veggies. The dryer your hands, the less likely you will be to slippage.

The #1 reason Chefs go to the hospital is not burns, it's cuts.

Why do we get cut more than getting burned? One would think that in a numbers game, the numbers being we handle hot many times more than we handle knives, we would get burned more than getting cut.

Simple really, we always use a dry towel (hot pads) to handle hot. Sure, sometimes we get the occasional oven burn on the arm or grease splatter from the friers but it's the cuts that bring us to a screeching halt.

There are 2 basic reasons for getting cut, lack of concentration and slipping. There is no solution to lack of concentration other than PAY ATTENTION!

There is however a solution to slippage. Keep your hands and direct contact surfaces DRY. A wet handle on a knife or cutting board is a recipe for disaster. Wet hands are the start for a slippery situation.

Keeping a towel on the counter or just nearby is not good enough, you need to keep the towel on you so you can access it at all times, not just when convenient. If you don't have pockets, tuck it in the front of your pants top so it resembles a short apron. Tuck the short edge in the top of your pants and let it hang down. Easy to get to and long enough so you can lift it up high enough to dry the knife or veggies without being a bother. Second advantage to this method is it will keep your pants free from splash stains!

However you want to display your towel is up to you, just as long as you use one faithfully. A dry surface and dry hands will prevent the majority of all cuts.

10 years in the commercial kitchens and zero stitches because I always practice dry handling procedures. I didn't say no cuts, the occasional nick happens. Like the saying goes, those that play with fire will get burned, so to will the knife handler get a few little cuts or nicks, it's inevitable.

I said no stitches, which in my field is an accomplishment! I have personally seen some major cuts that took many stitches and many months to heal. The worst cuts were those from lack of concentration. The majority were from "the slip".

So keep a towel in your pocket or tucked into the top of your pants and it can prevent an accident, not only that but during the backyard BBQ it will make you look like you know what you are doing! Hey, everything helps, right?

Keep those fingers tucked!
Chef Brian

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Maryland Style Crab Cakes -by Chef Brian

2007-10-20T02:08:00.000-04:00

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There are very few private recipes that I will let go public
but it's time that everyone needs to have this one. I have
traveled the country trying crab cakes that were supposed
to
be fantastic by the critics, but none have ever come close
to this one.

This is a very simple recipe, as some of the best are, and
can be made in a short amount of time. The dressing gains
flavor over time, 3-5 days, and will keep well if
refrigerated.

Blue crab lump meat is quite pricy and you can get away
with
just claw meat for this recipe if your budget demands.

I have reduced the recipe to a manageable size, originally
it was for 100, 4 oz. cakes! The restaurant would go
through
a couple hundred cakes a day. They were the most popular
item on the menu. You will find out why when you try them.

Crab cake dressing
2 eggs
2 teaspoons salt
1 teaspoons cayenne pepper
1 cups finely ground onion, drained very well

Use food processor to grind onion, let drain in colander for
at least 20 minutes, do not press.
Mix above items together with large wire whip until smooth.

Crab cakes
1 pound blue crab claw meat
1 pound blue crab lump meat
4 ounces cracker crumbs made from saltines
1 1/4 cups dressing, you can add the balance of the dressing
prepared above if a moister cake is desired.

Gently mix crab meat, cracker crumbs and dressing together
by hand just enough to fully moisten.

Weigh out 4 ounce portions and hand form into round cakes
about 3/4 to 1 inch thick. Wrap in wax paper, 6" squares
will do, and refrigerate for 2 hours before cooking.

Sauté using clarified butter till golden brown on both
sides. (to clarify butter, heat till almost boiling, let
set
till it separates. Use the clear portion on top)

Can be served by themselves or as a compliment to a light
flavored fish such as grouper, scamp or tilapia.

Yield: approx. 12-13 cakes.

The last time I checked, blue crab claw meat was $12-$14 a
pound and blue crab body lump meat was $18-$20 a pound.
And you always wondered why the crab cakes at the
restaurant seemed so small and over priced!

By making these at home the costs will be about $3 each and
like I said earlier, these are going to be better than 99%
of the restaurants that serve them unless you live on the
Chesapeake Bay! Enjoy! ~ Chef Brian ~

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2006-10-07T01:36:00.000-04:00

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Mongolian Hot Pot- More Uses For Your Fondue PotCooking article
Brought to you by ~~Chef Brian~~

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.

The Mongolian Hot Pot was originated by the ancient Mongols who would cook their food in boiling water. They would season the water with whatever dry spices they might have had on them at any given time. Those Mongols probably would not recognize your Fondue Pot with it's sterno cans and stainless forks!

To make Mongolian Hot Pot you'll need to fill your fondue pot with a type of broth. Be it beef, chicken, or even a spiced vegetable consume. Using your fondue forks you skewer meats and vegetables and cook them right at the table. You will need the more tender cuts of meat as boiled meats can be a little tough.

All the of preparations such as cleaning and cutting the vegetables and meat into bite sized pieces, can be done before hand. The little morsels will of course cook quicker and not reduce the temperature of the boil if they are brought out a little early to reach room temperature before dunking.

You'll need at least three dipping sauces to offer your guests some variety. possibly a hollendaise/ bernaise, a warm barbacue, and a spicy southwest would be good choices.

The cooking of the items will add flavor to the broth. At the end of the meal add some rice noodles and let cook for 10 min. Dish out into small bowls and serve with chopsticks. 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, your choice, Broth
2 Green Onions (chopped)
2 Garlic Cloves (minced)
About 5 Shiitake Mushrooms (chopped)
2 tablespoons Cilantro (chopped)
2 tablespoons Soy Sauce

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

Meat Platter:
1 pound Beef Tenderloin (sliced into thin strips) or
1 pound Chicken Breast (sliced into thin strips) or
1 1/2 pounds Shrimp (in half if large)

Arrange vegetable platter before guests arrive.

Bring Broth to a boil.
Add Green Onions, Garlic, Mushrooms, Cilantro, 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 Rice Noodles to broth.
Add remaining vegetables to broth.
Simmer for about 10 minutes.
Serve portion to each guest in a bowl with chopsticks. ENJOY!

This Cooking article is provided by ~~Chef Brian~~ Visit www.chefbrianscookingtips.com for more recipes, articles, and recipes.

2006-07-21T19:21:00.000-04:00

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I would like comments on this recipe, it's the first WHITE bar-b-que sauce I've seen. Try it!!

White Barbecue Sauce – Gourmet B-b-q Sauce At It’s BestCooking article brought to you by Chris McCarthy, Posted on: 2006-06-15

Barbecuing is not what it used to be. When growing up the only time that my family would start up the grill or smoker was in the summer and on the weekends. Today, people barbecue every night and all year round. Barbecue sauces have come along way since then as well. There used to be only a couple of choices at your local market. But now with the invention of “super” markets the amount barbecue sauces you can buy locally has grown significantly. For those gourmet barbecue sauces the web is probably the only place you will find these unique sauces. If you don’t live in the Alabama area the only place you will find traditional White BBQ Sauce like Big Bob Gibson’s is on the web or of course you can try to make it yourself.
In Alabama Barbecue traditional Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other more typical barbecue sauce bases. It is clearly a region favorite. Bob Gibson of Decatur, Alabama is credited with the invention the white sauce back in 1925. Friends and family were first treated to this secret-recipe sauce on chicken and pork at weekend barbecues where boards were nailed to trees for tables. Today, this famous mayonnaise-based condiment is traditionally employed to baste chicken, seafood and pork.
White BBQ Sauce is as synonymous with the state with Alabama as the legendary "BAMA" football program. White BBQ Sauce’s intriguing flavor complements salads and is a superb baste for chicken, pork and turkey. You can also use White Sauce as an ingredient to add an extra kick to your favorite slaw or potato salad. However, because the racks of your local grocer are dominated by many incarnations of tomato-based sauces and white bbq sauce is such a regional anomaly, most people outside Alabama have not tested this concoction of flavor.
Like many barbecue sauces you want to apply this only at the very end of your grilling or smoking. It will breakdown and separate if it is heated too long. Use this sauce on chicken and turkey. It is also good on pork. Alabama White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.
White BBQ Sauce makes a unique experience. Use this recipe when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; keep some sauce aside for passing at the table.
White BBQ Sauce Recipe
Ingredients:1 quart mayonnaise3/4 quart apple cider vinegar1/2 cup corn syrup1/4 tablespoon cayenne pepperPrepared horseradish to taste (1-3 tbs)Lemon juice to taste ( 1-3 tsp )2 tsp Salt1 tsp freshly ground black pepper
Directions:Place all ingredients in a very large blender or food processor. Blend for 1 minute, or until thoroughly mixed and sauce is smooth. Pour sauce into two quart jars, use one today and save the other for next time.*** Remember, when using a brush to "dip" sauces out of a container for basting, discard unused sauce in container to prevent spread of bacteria that may form over time in storage. It's always best to pour sauce out onto meats and then spread.... Chef Brian***

Chris McCarthy is the owner of InsaneChicken's BBQ Sauce Catalog. InsaneChicken is proud to sell Big Bob Gibson White BBQ Sauce.