This is default featured slide 1 title
This is default featured slide 2 title
This is default featured slide 4 title
 

Reverse Sear A Steak

1. Fire up a grill to almost unbearable temperatures.

2. Plop down a poor, defenseless slab of “Butcher’s Pride and Joy” Steak.

3. Flip it 40 ways to Sunday.

4. Slice it cruelly with a knife as it’s trying desperately to cook, and let those precious juices smolder.

5. Smile helplessly as that large block of overcooked shoe leather lies stiffly quiet on the cutting board.

I’ll bet that if you’re more advanced than that lost soul, your renditions are far more palatable. I commend you!

Now, my way of cooking thin steaks in a cast iron pan or on a grill is almost fool-proof, but when I get into larger cuts of meat, well, that’s another story.

You’ll see in almost every recipe that deals with big cuts of meat, the first few sentences of the instructions tells you to sear the outsides. And sear that dog unmercifully, too! I’m here to tell you, that’s just plain wrong.

You’re told that searing first seals in the juices. Well that’s almost right.

Healthy of Cooking Rice

First of all, the heat from this cookware is too harsh and is never evenly distributed. It’s usually more at the bottom than at the top which leaves the grains unevenly cooked. Secondly, there is no efficient way to filter out excess water so that just the right amount of water may be left that makes the grains moist and fluffy – just the way everybody likes them.

Another serious problem with conventional cookware is that most metals and ceramics leach toxins into food while cooking. I did an alkaline baking soda test on some cookware to confirm this fact. The alkalinity of food makes it reactive to the metal ions that this cookware leach. So, when an alkaline baking soda solution is heated in such cookware, they do the same to it. The test is pretty easy to do though:

  1. Boil 2-3 cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for 5 more minutes. Turn stove off.
  2. Wait till cool enough to taste then taste the water (take a sip).

Panini Meals

It is now time to make the Panini worth its popularity! While grilled chicken and turkey meat are well-known ingredients, they might not be the best for you.

In order to get the tastiest Panini for you, make sure to use your favorite ingredients in it! You may prefer ham or porch, instead of turkey meat, so do not hesitate to replace it into your Panini! The important thing, however, is not to forget any of these: meat, vegetables and cheese.

The classic Panini includes meat. But if you are a vegetarian, Vegan Panini’s are well-known in the Indian kitchen, and are made with fruits and vegetables, so you can adjust them to your tastes, too!

Just a little advice: Panini is great with meat, of course, so you’d better use it in order to feel the authentic, divine taste of this Italian food!

Here we are, at the main point! The aesthetic of Panini is one of the principal facts that brought it the high place, above other Italian foods.

Don’t use just ciabatta or

Cake Frosting For Kitchen

1. Sugar, Butter, Eggs

You must whip sugar, butter and eggs together to get the base for your frosting. The frosting might need to have an additional ingredient such as sunflower oil if you want some extra flavour. If you intend to heat up the frosting later, it would be a good time to add the cooking oil at this stage. The cooking oil protects the structure of the frosting and it helps to bind the frosting where the butter is too cold or not included.

2. Whip to Consistency

After combining the initial ingredients, the whipping or beating process is in order. An electric beater will help you get to the correct consistency sooner. Once the mixture looks fluffy and stiff, you can now add your choice of flavours, extracts or colours into the mixing bowl. There are many flavours you can experiment with; from almonds and bananas to chocolate and strawberry. Cake frosting tastes delicious with a fruit flavour too. The more ingredients you add, the heavier and thicker the frosting will become. This will require extra whipping.

3. Heating

If you are planning to heat the frosting in order to

To Woo Summer With Mangoes

Raw mango sherbet

It is also widely known as “Aam Panna” in Indian languages and is a chemical-free indigenous way of quenching your thirst.

Quick Guide: Roast the raw mangoes directly over a flame, peel the burned skin, mash the flesh, dilute with water, add sugar and salt as per taste. Serve with ice.

Raw mango chutney

Another innovation of the Indian subcontinent, this one is prepared as an after-meal dessert substitute. It takes a while to get the right texture, but tastes heaven afterwards.

Quick Guide: Peel and chop raw mangoes, cook in low flame with spices and oil, add sugar (loads of it), stir until a thick consistency is achieved, cool and serve.

Mango lentil soup

Fastest and easiest of all, this one cools down the body temperature, and acts as a great accompaniment to rice.

Quick Guide: Chop raw mangoes and boil them. Cook the lentils (split red lentils are the best choice) as per regular procedure. Mix the boiled raw mangoes in the end. Balance the salt and the water for a runny consistency and less tangy flavour.

Mango ice-cream

A break from traditional

Knife Cutting Techniques

Slice

This is the most basic cutting technique that anyone who works in the kitchen will know how to do. This technique is often used on vegetables such as baby marrows and cucumber. Depending on which fruit or vegetable you are slicing will determine which knife to use, namely whether it should be serrated or straight edged. Depending on what type of dish you are making the thickness of the slice will vary too.

Julienne

This is a technique similar to slicing but not quite. The style leans more towards the cutting of strips. To achieve this type of cut, you would first need to top and tail (cut off both ends) the vegetable. The seeds will then need to be removed to cut the vegetable into rectangular pieces. After it has been cut into rectangular pieces you will need to cut it into strips along the longer side.

Dice

Dicing is another common cutting technique used by anyone who works in the kitchen. Chefs often use this technique on onions when making anything from pasta sauce to curries. There are also different sizes that you can cut the onion into depending on what you are fond of. Professionals

Making Butter With Food Processor

Step 1

Warm one pint of heavy cream and a 1/4 tsp of salt to room temperature.

Step 2

Prepare the food processor and wash and dry the bowl and blades before you begin.

Step 3

Place the heavy cream in the bowl of the processor. Now is the time to add ingredients if you want your butter fancy such as garlic, parsley or spices to suit your taste.

Warning: Do not overfill your bowl or it will spill out during churning.

Step 4

Turn the processor to churn the heavy cream at low-speed. Watch the cream solids separate and congeal to butter. It should take no longer than two or three minutes. the cream will go through stages usually indicated by changes in the sound coming from the food processor bowl. First it turns very creamy and looks like ice-cream. The churning noise will become rougher and cream will abruptly turn solid when the butter separates from the buttermilk. Stop the processor and if it taste like butter, you’re done. If it still tastes like cream run it another one to two minutes.

Step 5

Drain the

Makes a Good Curry

Spices that are mainly used in curries include:

  • Turmeric – this spice makes the sauce yellow and enhances the aroma of the entire dish. Only a small amount of turmeric is used as it is quite a strong flavour.
  • Masala – this is a mixture of different ingredients that really adds the main flavour of the curry. Usually, masala contains curry powder, chilli powder, garlic salt and seasoned salt.
  • Chilli – although the masala contains chilli powder, it always tastes better with that extra bite.
  • Coriander – originally, this is a Mediterranean plant but has been adapted to be used in curries. The seeds of the plant are usually ground into a powder and works well when mixed with cumin.
  • Cumin – cumin is another seed that makes the curry taste amazing. Originally, the cumin seeds are related to the parsley plant.

The next set of ingredients that are added to the curry are:

  • Onions – onions are pungent roots that, when cooked, give the sauce a sweet and sour taste. Frying onion in a bit of sunflower oil brings out that sweet and sour flavour.
  • Garlic – a little bit of garlic is always a great addition to any

Make Yogurt At Home Thicker and Creamier

The store-bought yogurt gets its taste and texture from a number of additives and artificial sugars which may be good to the taste but are a lot less nutritious and even bad for health sometimes. The commonly used additives for thickening are gelatin (glue made from animal bones), pectin (a bio-polymer acid, lab-made ingredient), powdered milk etc. And it is usually loaded with unhealthy sugars and artificial sweeteners that can make things really bad for people who have type 2 diabetes. While real and all-natural yogurt is actually supposed to help with many health issues, this one with the additives does just the opposite.

So, if one wants to take advantage of all the essential nutrients the yogurt can offer, it’s important that it is made at home using the natural method, which is actually quite simple if you know this secret:

The secret to making the thickest and creamy yogurt is making it at home in a pure clay pot! Pure-clay pots are made from the highest quality natural clay (primary clay) that has no contaminants and is made by hands without using ANY additives. These pots are Non-toxic – will make sure nothing leaches

Chicken Curry

Nothing makes the use of the fabulous spices from India like a good curry does. While these curries can be made with a bunch of ingredients like seafood, lamb, pork and an amazing variety of veggies – chicken seems to be a the most popular universally and rightly so! It is very hard to go wrong with a chicken curry because these is no hard and fast rule when it comes to making one.

When it comes to curry recipes in India there is no limit. Each state, region and even family has their own unique recipe for it. No matter which part of the country you are in, you can be sure of eating a good chicken curry. Right from the delicious creamy and rich curries of the north, the light and flavorful jhols of the east, and the variety of coconut based chicken curries from the West and South of India – the list is endless.

Chicken curries form the north are rich, thick and more robust as compared to the ones made elsewhere in the country. They are also the ones that popularized curries abroad. The likes of butter chicken and chicken tikka

Basics Cooking, Baking and Grilling

Getting into the habit of using a splatter screen when sauteing or shallow frying will save you a lot of time on your clean-up later. Measuring ingredients and using cooking spray over the sink will keep messes confined to an easy to clean area. Keeping a bottle of soapy water handy make it more likely that cleaning up as you go will become part of your cooking habits. Another tip is to cook more slowly. Be a deliberate in measuring, chopping and wiping between each step. but this is one tip I often don’t follow my own advice, often trying to do to many task at one time.

With Spring just around the corner what better time than to take stock of what is in your pantry. Consolidate and organize and take note what you’re low on. It is also a great time to check those expiration dates and dispose of any that expired. Make a list of items that you can stock in your pantry that will help make a meal quickly without a lot of planning. It is also a good time to add those family favorites.

Now that you have your pantry all

Sous Vide Technique

The Sous Vide technique is a method of low temperature cooking that was developed in 1974. It is a technique that came about to reduce the shrinkage that occurred when preparing foie gras. With general cooking methods, foods such as chicken, meat and fish tend to shrink tremendously. This technique showed unexpected low shrinkage results of 5% compared to a previous 40% when using generic cooking methods. Since then, it is a method that has been preferred by many chefs.

With this method it retains the vitamins and micro nutrients in the food. In addition, it does not alter the mineral salt fat compositions. Due to the aforementioned, a noticeable improved taste and texture is achieved. Consequently, the Sous Vide technique produces consistent results every time.

With this technique the temperature remains consistent therefore chefs can prepare fish, meat or vegetables as they desire while not worrying about shrinkage or loss of flavour. When the favoured temperature is reached, it can remain constant for hours. This makes it practically impossible to over cook the food. With this technique water is used which means that the heating medium ensures that the temperature is evenly spread throughout the

Cook Food More Nutritiously

Wash or Rinse foods the right way:

Different foods need to be washed differently to preserve their nutrients. Generally, for most vegetables, it is recommended to wash them right before you cut for those water-soluble nutrients to stay locked in. Avoid soaking your vegetables, as that can remove key nutrients, such as vitamin C.

Don’t overcook vegetables:

Overcooking vegetables makes them mushy and they taste quite bland. It’s important to cook them for just the right duration so they neither remain uncooked nor overcooked. Cooking for too long also reduces their nutritional value by breaking down the nutrients at molecular level.

Always use the right cookware, it makes a big difference!

The cookware makes a big difference to the health of your food. Most conventional metal and ceramic cookware make food unhealthy by contaminating it with reactive metal toxins and destroying nutrients with their harsh heat. You can make your food way more nutritious by choosing the right cookware – healthy and non-toxic pure-clay pots. Pure clay is naturally inert so doesn’t react with food a biochemical entity, and their unique far infrared heat keeps nutrients intact.

Steam management is another important

Creative Egg Dishes

  • Egg Rings. You get a few options when it comes to this catering equipment. There are round or square ring options as well as an omelette ring. This product allows you to fry the contents neatly in perfectly round or square shapes. When you present it on a plate it will look professional and immaculate.
  • Egg Lifters. Lifters are more of an essential type of catering equipment. It allows you to lift the fried foods gently off the pan to avoid it from breaking apart. Neatly lifted fried foods will remain whole and create a well-ordered appearance on the breakfast plate.
  • Egg Poachers. This catering equipment comes in different sizes. It all depends on how much you want to make. These are containers that have four or more cups inside them. Inside each cup you can load the ingredient and float them in water until it comes to a boil. The result is an oil free perfectly formed poached egg.
  • Egg Slicers. This product is usually made with aluminium wires that are able to create thin and even slices. Once you’ve boiled the eggs, you can slice them evenly and layer them one slightly over

Grilling Fresh Fruits

Use indirect heat

Don’t grill fruits when the coals are hot – hard ones will dry out quick while soft one will easily get mushy. They will cook perfectly in indirect heat so place them on the outer edges of the grill or when the coals have started to die out.

Grill soft fruits with skin on

Leaving the skin on while on the grates will help maintain the shape and form of softer fruits like bananas. Many fresh produce also have plenty of nutrients that are in the skin.

Prevent them from sticking to your grates

Nobody like their food sticking to the racks – your ffod will be ruined plus it’s a hassle to clean. Make sure to brush your fruit with melted butter or your choice of oil before they hit the grill to prevent sticking. If this is not an option, spray your grates with non-stick cooking spray before cooking anything.

Add sugar at the last minute

While a fruit cooked on the grill is tasty by itself, many opt to add more flavour and texture to complete a dish. You can brush fruits with butter or

Cooking Collard Greens

If you have a slow cooker you can cook the greens with ham hocks for a southern-style dish. Use chicken stock and seasoning to enhance the flavours. It’s best to cook this dish over night. Be careful when removing the ham hocks as you don’t want to leave any slivers of bone in the greens. Then stir them. Let the hocks cool before attempting to handle them. You need to remove all the fat from the hocks and of course, remove the bone from each hock.

Put the meat back into the slow cooker and add the greens, stirring them so that the meat and vegetables are combined well. You may want to reheat the mixture before serving this traditional Southern-style dish.

If you are vegetarian, stick with the garlic and red pepper flakes and, naturally the greens, but add chopped spring onions, and some other greens, such as kale, and turnip and mustard greens.These go very well together and some chopped tomatoes would also help to enhance the flavour. To spice them up a little, you can add tamari, or the more usual soy sauce, smoked paprika (or a hot paprika), and seasoning.
These green

Grilling During Winter

Keep extra fuel

If you’re grilling using charcoal, it’s ideal to have some extra as charcoal burns quicker because of the cold and the wind – you don’t want your barbecue to be cut short because you’ve run out of fuel. If you’re grilling using gas, make sure that your tank is full before each barbecue session to make sure that your grill is able to maintain the right temperatures to cook food evenly.

Don’t over check

Once the lid is down, set your timer and wait for your food to cook properly. When you check too much, the winter weather will cause your grill’s temperature to drop and your food won’t be cooked evenly. Keep the lid closed and check only when necessary.

Practice safety

During winter, the grease can accumulate at the bottom of your grill quickly which increases the risk of fire. Have a bottle of water ready (it’s not as easy to access the hose during winter as it is in summer time) or a fire extinguisher ready in case of fire or flare ups.

Pre-heat your grill earlier

When the weather is cold, your grill takes

Turkey String Lift

The most convenient method of moving a cooked turkey from its place in the wrapping foil to its place on the carving dish is through the use of a String Lift. While double carving forks can be used, the possibility of dropping the steaming hot bird are still high. Using gloves is definitely out of the question, too!

The answer is an ancient technique, known as The String Lift Technique. A String Lift is exactly what its name implies: a lifting sling for picking up large, heavy, awkward items like a cooked turkey!

The String Lift acts as a protective sling, surrounding the bird and making it easier to lift and to transport from cooking pan to carving dish.

Commercial String Lifts are available, however, it is our experience that most stores don’t carry the Lifts because people are unfamiliar with them, don’t know how to use them, and as a result commercial string lifts are not a great seller.

HOW TO MAKE A TURKEY STRING LIFT:

Cut an 80″ length of heavy cotton Butcher’s twine.

Knot ends together to make a loop. Put a single knot in center of loop.

Recipes Rustic Spanish Bread

Ingredients

2 3/4 cups water
5 teaspoons or 2 packets of active dry yeast
7 cups (2 pounds, 2 1/2 ounces) of bread flour (You can substitute all purpose flour; reduce water to 2 1/2 cups)
1 tablespoon of salt
1/4 cup olive oil, preferably extra virgin

Instructions

Sprinkle the yeast over slightly warm (95 degree) water in a small bowl or measuring cup. Briefly stir it lightly followed by letting the mixture sit for approximately 10 minutes.

Measure out your flour and place it in a bowl of a kitchen mixer with a dough hook attached. If making by hand, place the flour in a large mixing bowl.

Turn on the mixer, add salt to the flour, and allow the dough to mix well. Slowly drizzle the olive oil into the flour as the mixer is running. If making the bread dough by hand use a whisk.

Slowly drizzle in the yeast and water mixture, allowing the dough to knead by the machine for four minutes.

If making the dough by hand, combine the flour with the yeast and water mixture using a wooden spoon, then turn the dough out

Cooking Fish On The Grill

Choose good quality fish

While frozen goods are an option, the fresh variety is most ideal. When at the market or store buying fish, be aware of its smell – there is indeed that distinct odor but it shouldn’t be too strong and won’t make your pinch your nose together. Aim for one that is firm to the touch with moist, shiny skin and pink gills. The meat should be white, not beige or yellow. If you must buy frozen fish, go only for those well-packaged ones – tightly wrapped in plastic without dryness or freezer burns and displayed in a bright and clean section.

Prepare it right for the grill

Experts recommend to grill the fish on the day of purchase, depending on the packaging’s “use-by” date if bought frozen. If you got it fresh, immediately clean it and transfer it to a container. Cover it tightly then refrigerate until ready to grill. If you got it frozen, keep it in its original packaging then refrigerate as well. Marinate for only about 3 to 4 hours as the meat of fish is soft and could easily get mushy. Tuna, swordfish and other dry, firm