Perfect for picnics, or sophisticated enough to place on your Thanksgiving dinner table, marinated mushrooms have a tangy taste that will keep people asking for more. Here's a great recipe.
Instructions
1. Cut mushrooms into small bite-sized pieces. If you purchase white buttons mushrooms, they will not need any additional chopping. Place .
2. Add chopped chives into with the mushrooms. Set aside the bowl.
3. Press two cloves of garlic using a garlic press and place the pressed cloves in a second bowl. Also, chop fresh basil finely and add to the garlic.
4. Combine cider vinegar, olive oil, salt, tabasco, dried parsley and dried oregano into the second bowl.
5. Whisk the contents of the second bowl until they are mixed.
6. Pour contents of the second bowl over the mushrooms. Allow the mushrooms to marinate for 1 hour. Half way through, give the mushrooms a good stir to make sure they mix with the dressing. Serve the mushrooms at room temperature. These mushrooms will keep a little over a week in your fridge.
Tags: second bowl, , contents second bowl, first bowl, into first, into first bowl, will keep
Emulsifiers are a broadly used material. They can be found in foods as well as the world of science.
What is an Emulsifier?
An emulsifier is a form of surfactant (wetting agent) that keeps liquids separated. A common example is separating oil and water.
The History of Emulsifiers
The oldest form of an emulsifier was beeswax--used as far back as the times of the ancient Greek. In the late 19th and early 20th centuries, natural foods began being used as emulsifiers. By the 1980s, artificial emulsifiers were being manufactured in laboratories.
The Significance of Emulsifiers
As well as forming an emulsion, emulsifiers also act with other food compounds such as proteins and carbohydrates, and serve as an agent in the formation of starch.
Types of Emulsifiers
There are two main types of emulsifiers. The main difference between the two is the resistance of the fluids (viscosity). Viscous emulsifiers diffuse slower and less viscous emulsifiers diffuse quicker.
Uses of Emulsifiers
Emulsifiers are used and can be found in a range of places. Foods such as margarine, cake mix, egg yolk, cheese, peanut butter, chewing gum, soy beans and sauces are used as and contain emulsifiers. Without emulsifiers, a lot of our foods would not be edible.
Pho, pronounced "fuh," is a beef-based soup served over rice noodle that is a staple of Vietnamese cuisine. Many believe the French dish, pot-au-feu, influenced the creation of Pho, while others believe it has a Chiense ancestry. The dish is growing in popularity in the United States, and has sparked a "Phonatics" fan group. Like many foods, Pho takes on a different flair in different parts of the country.
Instructions
1. Bring a large pot of water to boil (about 6 cups).
2. Add oxtail and brisket. Bring to boil. Reduce heat and simmer for .
3. Wrap up the coriander, fennel, cloves, cardamom and star anise into a neat package in the piece of cheesecloth.
4. During the final hour of cooking, add the onion, cloves, seasoning package, ginger, pepper, sugar and salt. Let simmer for half an hour. Strain broth of solid ingredients and return to simmer another . After the oxtail should be nice and tender; if not, simmer a little longer. Add tripe.
5. Bring another pot of water to boil. Add one package of pho rice noodles to boil until soft.
6. Season the broth to taste.
7. Chop cilantro and green onions and sprinkle on top of broth.
8. Drain noodles.
9. Divide noodles into bowls, add meat and cover with broth.
Edamame are boiled green soybeans. They have a rich, slightly sweet taste and are high in fiber, protein, thiamin, iron, vitamin K and folate; a 100 gram serving of edamame has approximately 125 calories, 12.1 grams of protein and 130 grams of vitamin A. Perhaps you've tried these protein-rich treats at your favorite Japanese restaurant. You don't have to wait to dine out to enjoy them -- you can serve edamame beans in many dishes.
Steamed or Boiled
Put edamame that is still in the shell in a vegetable steamer or pot of boiling water for three minutes. The beans on the inside of the shell should be hot all the way through. Drain the edamame and sprinkle with sea salt. Serve them as an appetizer, side dish or snack. Edamame in the shell go well with Asian food and are also a filling snack on their own.
Roasted Edamame
Run frozen, shelled edamame under warm water for a minute to melt any ice. Dry the edamame with a clean towel. Put the edamame in a bowl with olive oil and your choice of spices. Put the seasoned edamame on a sheet pan and roast them in the oven for 40 minutes, stirring and flipping the edamame every 10 minutes. Once the edamame are golden brown and heated through, put the beans in a serving bowl and enjoy them as a finger food.
Edamame Dip
Similar to guacamole, edamame makes a colorful dip for vegetables or chips. Put two cups shelled, thawed edamame in a food processor with four garlic cloves, a teaspoon of cumin, salt pepper and chipotle if you desire. You could also add cilantro, onion and garlic for a more traditional guacamole taste. Blend the mixture adding a tablespoon of water at a time to thin it out. Place in a decorative serving bowl surrounded by corn chips.
Edamame in Main Courses
Add shelled, frozen edamame to stews, soups, and pasta dishes as you would any other frozen vegetable. Put edamame in tofu and vegetable stir-fry dishes. Add them to pasta salads made with tomatoes, bow tie pasta, red onion and Italian dressing. Add them to quinoa made with chicken broth, risotto or egg fried rice. Make yakisoba noodles with shrimp and add edamame, or put the beans on a green salad with celery, carrots, baby corn, bean sprouts and sesame ginger dressing.
The natural Indian choice of fish in this recipe is pomfret or mackerel, but it can also be made with trout or cat fish. Be sure to use a firm fish that will hold its shape and won't fall apart when you turn it in the pan.
Kokum is a dried sour fruit of the mangosteen-oil tree and is very popular in the western and southern parts of India. If you can't find it, use Tamarind Paste (see Chutneys and Pickles chapter) instead. Look for kokum in Indian markets.
Instructions
1. With a knife, make long and deep diagonal cuts, 1 1/2 inches apart, on both sides of the fish.
2. In a blender or a food processor, process together the onion, garlic, ginger, green chili peppers, and kokum until smooth. Add the coriander, fenugreek, cumin, salt, turmeric, and asafoetida and process again to make a smooth paste.
3. Spread the paste generously on the fish, making sure to stuff some into the curs. Save any leftover paste. Cover and marinate the fish in the refrigerator, at least 2 and up to 4 hours.
4. Heat the oil in a large nonstick skillet over medium-high heat and very carefully (there will be some splattering, so keep the lid handy) add the fish. Fry, turning once, until golden and flaky, about 5 minutes per side. Transfer to a serving platter. Drain most of the oil, leaving about 1 teaspoon oil in the skillet.
5. Add any remaining onion paste to the skillet and cook, stirring, 1 minute. Add the tomatoes and cilantro and cook until the tomatoes are slightly soft, about 1 minute. Use to garnish the fish, and serve hot.
Homemade sauerkraut is a healthy and delicious fermented dish that is full of good bacteria for your digestion. You can make this dish from scratch by following these steps.
Instructions
1. Chop the cabbage finely, saving a few of the outer leaves. You can use a food processor to chop the cabbage, or you can use a blender to chop one quarter of the cabbage and hand-chop the rest.
2. Place cabbage in a large jar or bowl. It will be resting in this container for up to a week, so don't use a container you will need to use throughout the week. Add a little filtered water if the cabbage seems dry. It should be moist but not soggy.
3. Press the cabbage down heavily with your hands. Cover the chopped cabbage with the reserved . Place the smaller bowl or jar on top of the cabbage leaves and weight it down, such as with a bag of rice or beans. Cover the entire bowl or jar with cheesecloth.
4. Ferment the cabbage, leaving it undisturbed for three days. Check the cabbage then. If it is ready, the cabbage will be translucent and the sauerkraut will have a vinegary smell. If it is not ready, let it ferment another 1 to 4 days.
5. Keep sauerkraut in the refrigerator for up to 2 months in a covered jar.
The term pickling often makes people think of standard cucumber pickles. But pickling is a process that creates chutneys, relishes, tapenades, chili sauces and salsas. Even pickles have variety and can be made from various fruits and vegetables. What food you are choosing to pickle can determine which spices to use.
Fruit and Vegetable Pickles
Pickling salt, also called canning salt, is a key spice in all pickling recipes. Salt helps allow the pickling brine to be absorbed by the fruit or vegetables being pickled. Dill and mustard are spices used for dill cucumber pickles, while mustard, allspice, celery seeds and cloves make delicious sweet cucumber pickles. Bread and butter pickles use curry powder. You can spice up pickles by adding crushed pepper flakes. The dill, spicy, even sweet pickle spices can be used to pickle other vegetables such as asparagus or peppers. For fruit pickles, use spices such as cloves, cinnamon, ginger, bay leaves, anise and allspice. Fruits that are good for pickling include cantaloupe, figs, watermelon rind and apples. Use spices sparingly as the taste grows stronger the longer the pickles sit.
Chili Sauces
Chili sauces blend sweet and hot spices to create a perfect balance. The spices used help to pickle tomatoes, onions and peppers. Among the spices commonly used are cinnamon, ginger, cloves, cayenne pepper, hot pepper flakes and cumin. Chili sauces are similar to salsas, however, where a salsa focuses on the individual ingredients (hence the chunky nature), focus on the overall flavor (and are smooth in consistency). Salsas are also not pickled because they can be ready immediately while chili sauces need to pickle overnight. This process of preserving vegetables is also a method of pickling.
Chutneys
Chutneys combine tangy, sweet and savory flavors. The chutney can focus on a couple fruits and vegetables or add several for a complex taste. Mango, lime, tomato, green tomato and onion are some examples of fruits and vegetable that can be used in chutneys. Feel free to experiment. Basil, mint, cinnamon, ginger and hot are good spices to use when making chutney.
Relish
A relish, at its core, is chopped sweet pickles. Pickles, of course refer to any fruit or vegetable that has been pickled and in this case with a sweet taste. Knowing this means you can use a wide variety of fruits or vegetables to make a relish. Spices used in relishes include nutmeg, mustard seeds, thyme, turmeric, paprika, ginger and dill.
Tapenades
Tapenades, made from olives primarily, are a variation on relishes.While olives remain your base ingredient, you can create different tastes by adding figs, artichokes, capers, red peppers or banana peppers. Tapenades are spreadable, such as on baguettes and pair well with meat. Basil, rosemary, thyme and oregano are good options when choosing spices for a tapenade.
Basic Pickling Mixture
Try this simple pickling spice mixture that can be stored and used as needed. You can also use the spices to make a spice vinegar to use as a vegetable dressing. Combine 1 tablespoon of coriander seeds, 1 tablespoon of mustard seeds, 1 tablespoon of black peppercorns, 1 tablespoon of cloves, 3 dried red chilies, a 1 inch piece of dried ginger root, a 1 inch piece of cinnamon stick and 3 dried bay leaves. Mix the spices and tie them in a cheesecloth to use when pickling fruits or vegetables.
Tags: fruits vegetables, , cucumber pickles, pepper flakes, Chili sauces
Sweet corn is a summertime favorite that is very easy to prepare. There are two primary methods of cooking sweet corn on the cob: grilling and boiling. Many people have opinions about the best way to go about either of these methods. The processes listed here are easy and tasty.
Instructions
Boiling Sweet Corn
1. Prepare the corn by removing the husks and silk. Rinse the cobs under and trim the ends, if necessary.
2. Fill a stock pot with cold water and put it the range on to boil. There are two schools of thought: add corn prior two the water boiling or add it once the water has boiled. If you add it immediately, you can ensure that you have the sufficient amount of water to cover all the ears of corn.
3. Allow the corn to cook for five to 10 minutes once the water has begun to boil. Remove it carefully with tongs and let it cool for two to three minutes before serving.
Grilling
4. Pull back the husks of the corn without removing them and clear out the corn silk. Pull the husks back into place over the kernels. Alternatively, clean the corn as you would for boiling, then wrap the ears in aluminum foil.
5. Place the ears on the grilling surface (open flame is best) and turn them about a quarter rotation every minute or so. Continue turning until the husks (or foil) are slightly browned on all sides.
6. Remove the corn from the grill and carefully remove husks or foil. Allow the ears to cool for about one minute prior to serving.
Attaining at home the light delicious crisp of the shredded lettuce you find in restaurants is easier than you might have thought. Many recipes call for shredded lettuce or cabbage; you can shred both in the same manner. Other tasty dishes are even better with a nice helping of shredded lettuce or cabbage on top.
Instructions
1. Choose a nice fresh head of iceberg lettuce. Other lettuces that are crisp will work well, but lettuces like Romaine or anything else extra light and leafy won't cut it--or rather, shred it.
2. Split open the head of lettuce by smacking the stem on your counter, cutting board or other hard surface.
3. Wash your lettuce well by running it under water. If you're concerned about insecticides and all the other contaminants out there, rinse the lettuce in a combination of vinegar and water. Pat it dry, or dust off that salad spinner and give your lettuce a ride.
4. Get a long, sharp knife. Having the right knife is essential. You simply can't shred lettuce with a butter knife or anything else that's too small or too dull. Cut the head of lettuce down the center.
5. Cut each half in half again, and if you want smaller pieces to work with, repeat. This will give you eight pieces of iceberg lettuce head to work with. If you don't need that much shredded lettuce, wrap the rest in dry paper towels and place it in sealed plastic bags in the fridge.
6. Begin shredding the remainder of the lettuce by cutting the wedges you left out into small slices, working from one side of the wedge to the other. Loosen the shreds and enjoy.
Tags: shredded lettuce, , head lettuce, iceberg lettuce, , shredded lettuce cabbage, work with
Xanthan is a powder that is milled from the microorganism called Xanthonomonas
campestris. It is made of of glucose , mannose, and glucuronic acid linked to
together to form a three-sugar strand of cellulose. Xanthan has the consistency
of corn starch, but is more stable. Since it is made by fermenting bacteria,
it is considered a natural food. Xanthan is used in food products as well as nonfood products.
History Of Xanthan
Xantham was discovered in a laboratory setting my Allene Rosalind Jeanes at the
United States Department of Agriculture. It was discovered during a project
in which many polymers were being tested for potential uses. In 1960, it was
commercially produced by the Kelco Company. In 1968 It was approved for food use
after animal testing was completed.
How Xanthan is Made
Xantham is made by fermenting the micro-organism Xanthonomonas
campestris. It is fermented using corn syrup and is composed of three types of
sugars. The bacteria is fed corn syrup and eats through it forming a slimy
thickening agent commonly referred to as xanthan gum.
Xanthan In Food
Xanthan is used as a thickening agent in dairy foods and salad dressings. It
keeps food at a uniform consistency and still allows it to be fluid enough to
pour. It also is used to keep ice cream from creating crystal and used to make
low or nonfat dairy products feel richer. It can also be used as a gluten
alternative in flour-based foods. People with gluten allergies can look to
xanthan as an alternative.
Nonfood Uses of Xanthan
Xanthan is often used in cosmetics to keep cream-based products from
separating. Xanthan also has skin hydrating qualities, so it is used in various
moisturizers.
It is used in any product where a creamy consistency is required. One little
known use is as a water thickener for applications that use water as a
lubricant, such as machinery.
Considerations
While Xanthan is an alternative for people with gluten allergies, xanthan itself
may be an allergen some.
Diarrhea and migraine headaches are among the symptoms experienced by people with xanthan allergies. Since xanthan is produced by bacteria that feed on a corn byproduct, those with corn allergies may be allergic to xanthan as well.
Tags: , corn syrup, gluten allergies, made fermenting, , with gluten, with gluten allergies
Diego and his pals, Baby Jaguar and Dora, are beloved cartoons by many preschool and elementary school children. They rescue animals and help save the day while teaching children Spanish, manners and love and take care of animals. This Halloween, you can make a simple Diego costume for your child that won't break the bank. You can even help teach to say "Happy Halloween" or "Trick or Treat" in Spanish so they will be a truly authentic character.
Instructions
1. Wear a khaki colored fishing vest over a light blue or teal T-shirt. Navy blue shorts with pockets will help make the costume look more authentic.
2. Spray an old pair of sneakers with navy blue spray paint. Allow to dry over night. Wear white socks with the sneakers.
3. Add a small orange backpack and gather 9 feet of rope to wear as accessories. Drape the rope across the child's chest so he will appear prepared for anything while on his adventure. A stuffed baby jaguar placed just inside the backpack will also make a great accessory.
There is a correct way to prepare scrambled eggs to ensure optimal taste, texture and appearance. In addition, there are many different ingredients that you can add during the preparation stage to add some variety to an already delicious and healthy meal. Follow these steps to prepare superior scrambled eggs prior to cooking.
Instructions
1. Break two eggs into a clean bowl for each person who will be eating. Take care not to drop any shell. If you do, simply wash your hands and pluck it out.
2. Add a splash or two of low-fat milk. You could also use whole milk, cream or half and half. This will add moisture and an improved, rich flavor. You can even add lactose free milk if you are lactose intolerant.
3. Mix the yolks and the whites together with a wire whisk until the egg mixture is uniform in color. A wire whisk with thin wires is better than one with thick wires. This could take up to an entire minute depending on how many eggs you have. The longer beating time will aerate the eggs and make them fluffier.
4. Add any other ingredients that you like. Salt and pepper, cream cheese, salsa or salad dressing are all interesting choices. Just remember that colored items will change the color of your egg mixture, so don't let that alarm you.
5. Experiment with different egg and additional ingredient combinations. Eggs are an inexpensive and nutritious breakfast or light lunch that you can enjoy often.
You can make rash-free deodorants with some simple ingredients.
Because of hygienic concerns, people use underarm deodorants and antiperspirants. These products can have antibacterial properties and can help to mask odor. However, many commercial underarm deodorant products can have chemical additives, such as paraben, that may cause skin irritations or rashes. Using natural deodorants made from certain essential oils and simple home ingredients can be alternatives to these commercial products. By choosing the correct essential oils and ingredients, you can easily make rash-free underarm deodorant.
Instructions
Essential Oil Deodorant Spray
1. Combine the witch hazel, glycerin and aloe vera juice in the plastic container.
2. Mix in the zinc oxide powder into the liquid ingredients in the container. Combine these the spoon to make sure that the powder is dissolved completely.
3. Add 15 drops of calendula oil and 5 drops of lavender oil with the eyedropper to the mixture in the container. Stir all the ingredients to incorporate the oils.
4. Pour this essential oil mix into the spray bottle. Use this daily as a natural deodorant spray for underarms. A scented homemade deodorant formulated for sensitive skin, this recipe can be useful to combat odor and eliminate bacteria, suggests the website Natural Beauty.
Underarm Deodorant Powder
5. Mix equal parts of the baking soda and cornstarch powder in a plastic container.
6. Add 10 drops of tea tree oil into the mixture. Combine the ingredients well with a spoon.
7. Pour this powder into the shaker container and close it. You can apply this underarm deodorant daily. This homemade powder for sensitive skin types can be an alternative to commercial products that may cause skin irritations or rashes, suggests the website Tipnut. Tea tree oil may have antiseptic and antimicrobial properties, according to MayoClinic.com.
Tags: , cause skin, cause skin irritations, commercial products, essential oils, ingredients well, ingredients well with
Roma tomatoes are slightly sweet and make delicious pasta and pizza sauces.
Whether you want to make homemade pasta sauce for your spaghetti or lasagna dish, or need a recipe for fresh salsa for a Mexican meal, choose the most delicious and best quality of tomatoes. Certain tomatoes are better suited for saucing, due to their low pulp content, thick outer skin, and pronounced flavor.
Viva Italia
The Viva Italia tomato is one of the best for salsa, according to the University of Illinois. This is because of the tomatoes firmness, which makes for a salsa without a watery consistency, a quality most slicing tomatoes lack. The tomatoes add savory flavor to salsas and pasta sauce, and are also an ideal main ingredient for ketchup, according to the Veggie Gardener website.
The Amish Paste is a late-blooming tomato that works well in both salsas and tomato sauces, due to its low acid content. The tomatoes require full sun during growth, and weigh about 7 oz. at maturity. Amish Paste tomatoes have a a hearty taste and firm outer skin that cooks down nicely for sauces and lends a bit of sweetness to food.
San Marzano
San Marzano tomatoes are often used for pasta sauces, and are even hailed as the best sauce tomato because of their minimal seeds, low acidic content and bright, bold flavor, according to the Eat Drink Better website. The tomatoes are oblong, and a medium- to deep-red at maturity. To prepare the tomatoes for saucing, it's best to remove the skins by boiling the fruits until the skin becomes supple and easy to peel. Adding garlic, a little salt, and fresh herbs like parsley and oregano make a quick and tasty pasta topper.
Roma
The deep orange or bright red hue of Roma tomatoes makes them picturesque in a small vegetable garden. These tomatoes don't have many seeds, either, and the fruit has a meaty texture that makes a robust sauce for pastas. These tomatoes are of the plum variety, and taste both sweet and savory.
Super
If you want to make tomato paste, or can tomatoes often, the paste variety works very well. These are heirloom tomatoes, and grow to be about 6 inches long. The fruits yield a thick sauce, as they are not very juicy, and have very little seeds. Super Italian Paste tomatoes are long and banana pepper-shaped, and take about 70 days to mature.
Tags: Amish Paste, Super Italian, Italian Paste, outer skin, pasta sauce
Matzo meal is made from finely ground matzo and is an ingredient in a wide range of kosher foods. You can buy prepared matzo meal from the kosher section of your grocery store, but making it is both easy and economical.
Instructions
1. Buy unsalted, plain matzo to make your matzo meal. Though you can bake your own matzo, it's a laborious practice if you're just baking it to turn it into matzo meal.
2. Use a food processor to create matzo meal. Put a few pieces of matzo into your processor and process on high for a minute. Check the meal for consistency. If there are still large pieces of matzo, process for a few more seconds. Keep processing until the matzo meal is as finely ground as you want it.
3. Place matzo in a plastic bag if you don't want to use a food processor to create the matzo meal. Seal the bag and crush the matzo with a rolling pin or with a small mallet. To finish your matzo meal, pour it into a shallow tray, such as a baking sheet, and crush it further.
4. Use the matzo meal immediately or place it in a sealed plastic bag to store for later use.
A chill bedroom contains comfortable furniture that lets you relax.
A chill bedroom provides you a quiet place to relax after a long, stressful day or a place to hang out with friends while you chat and listen to music. Fill the room with your favorite colors and accessories that will allow you to enjoy pastimes, and purchase enables you to chill out in your own space. Flip through decorating magazines to find a look that suits you, or make your bedroom chill with your own customized touches.
Instructions
1. Paint the walls a muted hue of your favorite color and use the darker hue as an accent color. For example, if your favorite color is eggplant purple, paint the walls a lighter shade of lavender and purchase accessories such as curtains, a comforter and throw pillows in the darker color. Dark walls can easily overwhelm a room, but dark accents add a dramatic look to the space. Alternatively, paint three walls in a neutral shade like white or beige and paint one accent wall in a darker shade of your preferred color to add a bold focal point to your chill bedroom.
2. Loosely cover the ceiling with long, narrow strips of billowy, colorful fabric to give the bedroom a relaxed, chill look. Screw a large hook into the center of the ceiling and screw in small hooks near the walls. Tie the strips of fabric to the large hook and then to the smaller side hooks. If your ceiling vents and/or light fixtures are in the ceiling, paint it a glossy white.
3. Set up your entertainment center in the bedroom so you can relax and watch your favorite flicks. There's nothing more chill than having ready access to your favorite activities in your bedroom. If you're a movie buff, or If video games are your preference, set up your console in the bedroom and scatter video rockers or bean bags near the TV for your fellow gamers.
4. Replace your light switches with dimmer switches so you can control the brightness of overhead lights. Subdued lighting is chill lighting. Install reading lights above your headboard if you like to read before you go to sleep, and place tall floor lamps in dark corners for ambient lighting. Hang heavy draperies to block out sunlight, or hang sheer curtains if you like to chill out during the day with natural lighting.
5. De-clutter your room. A cluttered bedroom is not a very relaxing place to chill out. Place a wicker laundry basket in one corner to collect dirty clothes, and fold and put away clean laundry immediately -- don't pile it up on the bed or a chair. Store CDs, DVDs and books on shelves or in a drawer, and put away gaming accessories and remote controls after you've finished using them. Keep books and magazines that you're reading in a small basket near your favorite reading area, and recycle magazines as soon as you've finished reading them.
Tags: your favorite, chill bedroom, favorite color, furniture that, large hook, near your
The wide variety of cooking thermometers can make cooking your favorite dish a whole lot easier and safer. While some thermometers are basic and can be used for multiple purposes, others serve a specific purpose when cooking in the kitchen. Learn what type of thermometer to use in your kitchen.
Instructions
1. Use a surface thermometer for grilling or pan frying. The thermometer is placed directly on the grill or pan surface to find the right temperature .
2. Poke the meat, or cooking thermometer, into the meat you are preparing while it is in the oven, on the grill or in the pan. The thermometer is used to measure internal temperature to make sure your meat is cooked thoroughly. Some thermometers should be inserted in the meat at the beginning of the cooking process and left in, while others should be put in near the end of the process.
3. Put your candy thermometer in your pot. Check the temperature of the liquid based ingredients to ensure they're heated to the proper temperature. Most of these thermometers have a clip that can be attached to the side of the pot.
4. Control the temperature by using a wine thermometer. These newer thermometers come in electronic form, and give you a digital read of the temperature of your wine is when it's placed in the bottle.
5. Buy a whisk with a built in thermometer. Cook custard-based foods or other heat sensitive ingredients. The whisk looks like a normal whisk, but it has a digital thermometer built in it to track the temperature of foods as you whisk.
6. Buy a wireless meat thermometer that has a base unit to set on your kitchen cupboard. This allows you to see the internal temperatue without having to open the oven or pan to check on your meat.
7. Stab with a for extra security. When you want to make sure you've cooked the pork roast to an adequate temperature, use a thermometer fork to serve it. When the fork is placed into the meat, it gives a reading of the meat's temperature. This can be used in place of a meat thermometer.
Tags: , into meat, , meat thermometer, thermometer fork, thermometer your, when cooking
Use high-quality, gourmet olives for this unique, highly flavorful salad.
Preserved lemon and olive salad is a common Moroccan dish that is often served as an appetizer or first course. With the addition of watercress and crumbled goat cheese, the salad can easily be transformed into a more traditional salad before a large meal. Preserved lemon and olive salad also makes an excellent appetizer or dish for a cocktail party where a meal is not going to be served.
Instructions
1. Put the watercress in a large mixing bowl.
2. Drain the preserved lemons in a colander and rinse them with cool water to remove any excess salt used in the preserving process.
3. Slice the lemons into very thin slices with a sharp knife or mandolin slicer.
4. Push the pits out of the olives using a cherry and olive pitter.
5. Add the olives to the bowl with the watercress along with the preserved lemon slices.
6. Drizzle the extra virgin olive oil over the top of the salad and toss to coat with two large wooden spoons or salad tongs. Season the salad with sea salt or kosher salt and coarse ground black pepper to taste.
7. Transfer the salad to a large serving platter or serving bowl and top the salad with the cheese. Serve immediately or refrigerate for up to eight hours before serving.
Foie gras is often used to create a delicate pate.
Foie gras is a delicacy that originated in France and remains popular in the culinary traditions of the country. Usually force feeding ducks or goose to produce a fatty liver that is then prepared in a variety of ways is desired by many French chefs and decried by many animal rights activists. No matter what the controversy is, consuming foie gras in your own home is a delicate treat, but the meat should be fresh before preparation.
Instructions
1. Feel the surface of the meat with your fingers. If there are dried areas, lumps that should not be there, or extremely slimy regions, the liver has gone bad.
2. Smell the meat thoroughly, on both sides. If the odor is strong, mustry or smells off, the foie gras has turned bad.
3. Examine the outside of the meat. The foie gras, if it is extremely fatty, will be a creamy white color. If it is a less fatty foie gras, the liver will only be a pale grey color. If there is any discoloration or spots on the liver, discard it immediately.
4. Ask the butcher or producer where you purchased the meat when it was packaged and if it has been refrigerated or frozen. If the liver has been kept refrigerated for longer than three to four days, the chances of it being bad increase exponentially.
5. Examine the packaging for the best before date. If the meat is past the best before date, discard it, as it most likely has become off.
Tags: before date, best before, best before date, foie gras, Foie gras,
Season your salmon to taste with salt, pepper or any other preferred flavorings, and then preheat your oven to 350 degrees Fahrenheit. Wrap the entire fish loosely with aluminum foil so the salmon will cook through evenly. Place the wrapped salmon onto a large roasting pan and bake for approximately 15 minutes per pound. If you have a 2 lb. salmon, bake it for 30 minutes. Do not overcook salmon. It needs to be just heated through or it may become tough and less flavorful.
Fillets
Preheat your oven to 350 degrees Fahrenheit and season the salmon fillets to taste. Place the salmon fillets into a nonstick glass baking dish and cover the dish loosely with aluminum foil. For a fancier presentation, you can wrap each individual fillet aluminum and place onto a baking sheet. Bake the salmon for 15 minutes per total pound of the fillets; for instance, if you have four 6 oz. fillets, plan on baking them for around 20 to 25 minutes.
Stuffed
If your salmon recipe calls for horizontally slicing the salmon and stuffing additional ingredients into the fish, the total baking time will be altered. Preheat your oven to 375 degrees Fahrenheit. Add any stuffing ingredients into the salmon, then place the stuffed salmon onto a greased baking dish. Since stuffed salmon has been horizontally sliced, it's thinner and will bake through more quickly. Bake the salmon for approximately 15 minutes until just heated through.
Checking Doneness
Salmon does not pose the same health risks as undercooked meat, so do not bake it much longer than the recommended times. It needs to be just heated through. To ensure you don't bake salmon too long, pull it out of the oven to check it about two minutes before the recommended baking time is over. It's much better to stick it back into the oven to bake longer than to overcook it, which cannot be undone. Stick a fork directly into the top of a piece of salmon and turn it. If the salmon easily flakes onto your fork, it is done baking. If the fish is firm and feels like it would require a knife to cut through it, stick it back into the oven and bake for another two minutes. Continue baking and testing for doneness every two minutes. Let the salmon rest for about five minutes before serving.
Tags: degrees Fahrenheit, heated through, just heated, just heated through, loosely with, loosely with aluminum
Hand-crafting buckwheat, or traditional Japanese soba noodles, requires more patience than traditional wheat-based pasta. The result, however, is a versatile noodle that can be served hot or cold, seasoned simply or with a variety of sauces, or used in soups. Dough made from 100 percent buckwheat flour lacks the elasticity of dough made fromwheat flour and tends to be drier and more brittle. If you find kneading and shaping the dough a challenge, substitute soy, rice or all-purpose white (wheat) flour for 1/2 cup of the buckwheat flour.
Instructions
Step 1
1. Place buckwheat flour in the bowl and make a well in the center. Slowly pour the water into the well, using your hand to mix the flour and water together until it forms a ball.
2. Generously flour a firm, flat surface. Knead the dough until it is smooth and shiny, about 10 minutes.
3. Divide the dough in half and using the rolling pin, flatten the dough into a large square. The dough should be thin, no more than 2 mm thick. The dough will be dry.
4. Using the straight edge--a ruler or edge of a cutting board--as a guide, cut the dough into strips, about 3 mm wide. Separate and place the cut noodles on a floured kitchen towel or baking sheet. Handle the noodles carefully; they will be dry and brittle.
5. Bring a large pot of water to boil. Place the noodles into the boiling water and cook for about 1 minute, or until tender but still firm. Drain well and serve as desired.
Jams preserve excess fruits and have that wonderful taste ready for a morning slice of toast. Jams can be canned in jelly canning jars or you can make freezer jams that only require a container that can be sealed. Jam is defined by the use of crushed fruit, sugar and pectin to make a thick consistency.
Ingredients and Equipment
For most jams, the only ingredients you will need are the fruit, sugar, packaged pectin and possibly lemon juice. You will need a large saucepan or stockpot to make the jam. If you plan to process the jam in jelly jars, you will need a second large stockpot, a canning funnel, a ladle, a jar lifter and new lids for the jars. For freezer jams, any container with a tight-fitting lid that is freezer safe will work fine.
Strawberry Jam
Strawberry jam is a perennial favorite as strawberries go on sale often at the grocery store during season. You will need 4 quarts of strawberries, 7 cups of sugar, 1/4 cup of lemon juice and 1 package of powdered pectin. In a large saucepan or small stockpot, crush the berries with your hands or a potato masher. Turn the heat beneath the pot to high and stir in 1/4 cup of lemon juice and the powdered pectin. Use a wooden or long-handled spoon to stir the pectin into the fruit. Bring the fruit to a boil, stirring constantly. Add the 7 cups of sugar, bring back to a boil and stir for 1 minute. Ladle the thickened jam into jelly jars for processing or into freezer containers. Process the jars immediately. If freezing, allow the jam to set up and then place in the freezer. If you will be using the jam within three weeks, you can store the jam in the refrigerator.
No-Cook Blackberry Freezer Jam
No-cook blackberry freezer jam gets its name from the fact that the blackberries are not cooked, but a small amount of cooking is involved. You will need 2 cups of blackberries, 4 , 1 package of powdered pectin and 1 cup water. Place the berries in a large bowl and crush. Add the sugar and mix well. Let the berries sit for 20 minutes. In a small sauce pan mix 1 cup water and 1 package of powdered pectin, bring to a boil and cook for 1 minute. Pour the boiling mixture over the berries and stir for 2 minutes. Ladle the mixture into jelly canning jars or freezer containers. Place the lids on the containers and let the jam sit for 24 hours at room temperature. Freeze the containers or store for up to 4 weeks in the refrigerator.
Processing in a Canner
To keep jams safe to eat outside the refrigerator or freezer, process the closed jars in a boiling water bath for 10 minutes. If you don't have a boiling water bath canner, a large 12 quart stockpot will work. Fill the water level to 2 inches above the top of the jar lids.
" refers to a grilling option available on some microwave ovens. These microwaves make it possible to grill and toast foods inside of the microwave while still cutting back on time from a traditional grill or oven. Like regular microwave cooking, you do not need to monitor foods grilled in the microwave oven as closely as you would with a traditional grill. This makes for a no-fuss way to prepare meats and other food without sacrificing taste.
How Does It Work?
To accomplish grilling in a grill microwave, in most models you will need to put the microwave on a specific setting and use a special grill plate. When on the grill setting, the microwave will heat the grill plate as opposed to directly heating the food. This creates a sear on the outside of the meat and is advertised to eliminate the rubbery effect that happens when you cook meat in a traditional microwave.
Settings
Grill microwaves can still be used as a regular microwave and can often be used as a convection oven as well. You just need to select the proper setting for the type of cooking you want to do. On most models this is as simple as pushing a button.
Some upper-line models will allow you to combine traditional microwave cooking with grill cooking. Sometimes you can specify the percentages at which you would like the appliance to apply each cooking method.
Price
Although there is a range in prices, do not expect to spend less than $150 for a microwave with a grill option. Like anything else, the latest technology in microwaves is going to be more expensive than the options that have been available for decades. The top end in microwave ovens is around $600. Many of the upper-end microwaves will offer a grill setting, but some do not.
Where to Purchase a Grill Microwave
Microwaves with a grill setting can be purchased at most stores that sell microwaves, but the selection is better at some places than others. Avoid discount department stores, as grill microwaves are generally priced above their product lines and it is rare that they will carry a microwave with a grill setting option. Home improvement, appliance and electronic stores that carry appliances (Best Buy, for example) are your best bet for finding a good selection of grill microwaves.
Common manufactures that make grill microwaves include LG, Sanyo, Sharp, Cuisinart, Panasonic and Delonghi.
Microwave Grills
While searching for a grill microwave on the Internet, it is likely that you will come across a microwave grill. This is not the same as a grill microwave. A microwave grill is similar to the grill plate that will come with a grill microwave, but it is made to work with a regular microwave on regular microwave setting. Although these products are much less expensive (about $30) than a new microwave, they may not be the same quality as what comes with a grill microwave. According to a review of the Micro Grill on Paninihappy.com, a sandwich grilled in this contraption did not receive much crispiness on the outside, but the bread was of better quality than traditional microwaving alone.
Yucca or cassava root is a tropical root vegetable grown in Africa, Asia, South America and the Caribbean. It is a valuable resource because it grows easily where other crops cannot. Its flavor ranges from bitter to sweet. Yucca root must be cooked in order to be eaten. The root is covered in wax to prolong freshness. The wax may seem difficult to remove, but it is quite soft. You cannot cook the the peel and wax are removed.
Instructions
Peeling the Yucca Root
1. Cyanogenic Glycosides in the juice are a skin irritant. Wear the gloves while handling uncooked yucca. This will keep the uncooked juice from getting on your hands and causing irritation.
2. Cut the yucca root in half. Cut the end off each side. You should now have two ends that have identical larger sides and a smaller tapered side.
3. Place the yucca root middle side down so the tapered end faces up. Use the knife to peel off the skin with a downward cut. Continue around the the skin is removed. Repeat for the other half.
Purchasing a rather than making one from scratch saves time. If you know what you're looking for, a can create just as delicious a barbecue as one you make at home. Nobody has to know that the sauce you serve isn't a family recipe.
Instructions
1. Decide what you're going to barbecue. Almost any sauce can work with vegetables, but to bring out the subtle tastes of meat, poultry and fish, you should match the sauce to its flavor. Tomato-based sauces are especially good at heightening the flavors of red meat, while sauces with notes of honey or mustard bring out the flavor of pork. Poultry picks up spicier sauces well, but it's also good with fruit. Seafood fits in best with subtle sauce that includes lemon or other fruit.
2. Choose a regional sauce to match your barbecue preference. The three main types of American barbecue are Kansas City, Texas and Carolina. A Kansas City-style sauce is thick, sticky and tomato-based. Texas sauces are also tomato-based, but they're thinner, with notes of vinegar and Worcestershire sauce. Carolina barbecue depends more on a slow-cooking method than the sauce, but people often use a vinegar-based sauce as a mop and a condiment with this type of barbecue.
3. Determine how you want to use the . You can use it as a marinade, a mop, a cooking sauce or a condiment. Tomato-based and fruit-based sauces, or sauces high in sugar, burn easily. Use these only for baked dishes, in the final moments of grilling or as a condiment. Use vinegar- or mustard-based sauces at any time in the cooking process.
4. Check the ingredients for the same things you'd add to a homemade barbecue sauce, including natural sweeteners. Many store-bought varieties of barbecue sauces contain high-fructose corn syrup, a cheap sweetener that isn't especially good for you and doesn't impart the best flavor. Sauces high in preservatives don't do justice to your barbecue, either.
5. Consider amending a basic, tomato-based store-bought sauce to create your own signature barbecue sauce. Add your favorite herbs and spices, sweetener, vinegar, fruit, peppers or smoke sauce to customize it.
Tags: barbecue sauce, especially good, , sauce create, store-bought sauce, store-bought sauce create, with notes
If you're throwing a big holiday, special event or birthday party for friends and family, you don't want to waste visiting time in the kitchen. Prepare quick appetizers without sacrificing taste. Make as many snacks as you can prior to your bash and assemble them at the last minute to ensure freshness.
Stuffed Tomatoes
When hosting a summer party, use juicy tomatoes from your garden to create fast and healthy appetizers. You can incorporate other garden treasures into the snacks for a fresh taste. Stuffed tomatoes are simple to make but make satisfying appetizers; jewel-toned tomatoes will also add a pop of color to as nack tray. To make the treats, slice the tops off of medium-sized vine-ripened tomatoes and remove the insides to create hollow "bowls." Create a tasty corn and rice filling by combining fresh corn kernels, cooked jasmine rice, chopped green and yellow peppers, parsley and red onions, lemon juice, olive oil and salt and freshly ground pepper to taste. Stuff the mixture into the tomatoes and arrange them on a serving tray. As another option is stuff the tomatoes with homemade hummus, tuna or egg salad.
Bruschetta
Bruschetta makes fast and elegant appetizers for any type of get-together, from casual cocktails parties to fancy holiday dinners. Make the bruschetta bread the day ahead to save time on the big day. Create the toast by slicing a loaf of day-old crusty Italian bread into ½-inch thick pieces. Sprinkle the tops of the bread pieces with extra-virgin olive oil and fresh-ground black pepper. Toast the bread slices in a broiler and place them in a cloth napkin-lined basket. Serve the toast with a selection of simple, handmade topping such as corn and black bean salsa, chopped tomatoes tossed with fresh basil and olive oil or a creamy avocado spread.
Mozzarella Bites
Treat guests to bites of cheesy goodness as a simple yet gourmet appetizer. Transform creamy mozzarella balls into a delectable palette primer. To assemble the snacks, cut roasted red peppers into strips and wrap them around small mozzarella balls. Slide the wrapped cheese pieces onto toothpicks to create bite-sized treats. Experiment with wrapping the mozzarella in prosciutto, leaves or bacon. You can also slide unwrapped cheese balls onto the toothpicks along with marinated olives or cherry tomatoes. Arrange the mozzarella bites on a tray, toothpicks up, and drizzle them with olive oil and season with salt and pepper.
Pesto chicken pasta salad will please even gourmet food aficionados, and you can prepare it in under an hour. Save money by creating the delicious dish in your own kitchen rather than buying it from a costly deli or cafe. If you're pressed for time, make the pasta salad using your favorite bottled pesto sauce rather than creating it from scratch. Using high-quality ingredients, such as ripe, ruby red tomatoes and juicy , will enhance the pasta salad's flavor even more.
Instructions
1. Boil 16 oz. of bow-tie pasta in salted water for eight to 10 minutes. Drain the pasta in a colander, and pour it into a large glass mixing bowl.
2. Cut four boneless, skinless chicken breasts into bite-size pieces. Heat 1 tsp. of olive oil in a nonstick skillet over medium heat, and add the chicken pieces. Saute the chicken until it is golden brown on the outside and cooked all the way through. Add the chicken to the bowl of pasta.
3. Drain 1 2 1/4-oz. can of sliced black olives, and add it to the bowl of chicken and pasta. Chop one yellow bell pepper, one tomato and one red onion and add to the bowl as well.
4. Pour 1/2 cup of into the pasta and chicken mixture and stir to coat all of the ingredients evenly. Add salt and ground black pepper to taste. Top with 1/2 cup of grated Parmesan cheese.
Tags: pasta salad, chicken breasts, chicken pasta, pesto sauce, rather than
The Chinese and British first enriched soil by adding bone meal containing calcium carbonate and clay. Modern production has shifted from chemical to synthetic fertilizers.
British Treat Bones
Chemists in 19th century England made superphosphate fertilizer by treating bones with sulfuric acid. By 1871, about 80 factories in Britain manufactured superphosphate.
Germans Go Synthetic
Justus von Liebig, a 19th century , discovered nitrogen, phosphorus and potassium in plant tissue and produced them synthetically. Calcium nitrate, made in 1903 from nitric acid, was the first synthetic nitrogen fertilizer.
Fritz Haber Makes Ammonia
Fritz Haber, another German chemist, developed a method of synthesizing ammonia. He won the 1918 Nobel Prize in chemistry for his work that made manufacturing nitrogen economically feasible.
TVA Contributes
The United States government created The Tennessee Valley Authority in 1933 with a mandate to streamline fertilizer manufacturing. The TVA introduced innovations in production of mixed fertilizers, bulk blending and the fluid-fertilizer industry.
Tanker Trucks and Pesticides
After World War II, the fertilizer industry introduced tank trucks that injected ammonia directly into depleted soil, and new pesticides were developed.
More Organic Pesticides
The green revolution features new types of maize, wheat and rice seed with increased nitrogen-absorbing capabilities. Fertilizers are being developed to be technologically and economically sound and to meet air and water pollution standards.
Tags: 19th century, , German chemist, History Fertilizer, History Fertilizer Industry
Champagne has a long history of representing some of the finest wines on earth. However, despite its reputation as the beverage of choice of the rich and famous, anyone who appreciates sparkling wine can enjoy . All it takes is some knowledge and planning.
Instructions
1. Do your homework. True champagnes come only from the Champagne region of France. A champagne takes its name from the house that produced it, such as Krug or Moet et Chandon. Each house makes different "marques," or brands, of champagne.
2. Understand the definition of "vintage." Excellent champagnes can be vintage or nonvintage. A few characteristics set vintage champagne apart. Vintage wine is produced during a year that yielded a superior grape harvest. Therefore, vintage champagne is already a superior wine when young. However, vintage champagne improves significantly with age, its character evolving to include more complex secondary aromas such as toast, nuts and honey.
While nonvintage champagnes can be blended, French law requires that any champagne labeled "vintage" be made only of grapes grown and harvested during that one "very good year." Vintage champagnes are also supposed to be held in reserve for at least three years after the harvest.
3. Ask your local wine store for recommendations, but recognize that smaller wine sellers often do not have a large selection of vintage champagnes. However, they may be able to order your vintage champagne. Go to a wine auction in your area to find older and rarer vintage champagnes.
4. Read the labels. "RD," which stands for "Recently Disgorged," means that the vintner aged the champagne before bottling it. Labels marked "NV" are nonvintage.
5. Decide on dryness. Champagnes vary considerably their balance of sweetness to dryness. Level of dryness is indicated on the label by the proportion/percentage of residual sugar. Champagnes range from "extra dry" to "dry" to "semi" to "doux," which is the sweetest.
6. Pair a with great food. While many people think that champagne should only be served with caviar, strawberries or truffles, the fact is that champagne complements almost any food. The one caveat is that the sweetest champagnes should be enjoyed as dessert wines.
7. Chill the vintage champagne to 45 degrees F. Then pop the cork, pour the wine into champagne flutes, serve and enjoy.
Tags: vintage champagne, that champagne, champagne takes, vintage champagne
One of the best things about Christmas is Christmas cookies. Sharing your family favorite recipes for Christmas cookies can truly be a gift from the heart. Decorating Christmas is easy and fun with a little pre-planning and organization.
Instructions
1. Allow for enough space between cookies when laying out cookies on the plate. You want to be generous and give someone plenty of cookies, but you also want the arrangement of cookies to look attractive on the plate.
2. Place hardier cookies on the bottom of the plate. These will often be your drop cookies that come out in circles, or your molded cookies which are often "slice and bake." Usually these cookies are round in shape.
3. Put cookies that have jam or other filled centers in the middle. These cookies can be heavier and will do well in the middle.
4. Set the cookie cutter formed cookies on top, such as the gingerbread men. Also on top place any iced cookies. Cookies that go on top should be your "show stoppers."
5. Have something pretty to go at the very center, whether this be candied nuts or actual candy. Miniature candy canes are an excellent, and easy-to-find choice.
6. Cover your Christmas cookie plates with plastic wrap. Consider using red or green plastic wrap if you like the way it looks with your plates.
7. Top your Christmas cookie plates with a Christmas card to the person you are giving the . This can come in handy in case you need to leave the Christmas cookie plate with someone else.
You have to be more than a little masochistic to eat a durian. The large, spiky fruit has an odor so strong and offensive that it has been banned from luxury hotels in Malaysia and from planes all over Southeast Asia. If you're brave enough to try this exotic fruit, here's eat it.
Instructions
1. Select a durian at the peak of ripeness. When it is ready, the durian will crack a bit, giving you a preview of the distinctive scent for which it is infamous. If your durian reeks of dirty diapers left out in a dumpster at midday, with a top note of sweaty gym socks, you've got yourself a winner.
2. Slice the durian along this natural fissure. Now you are really in for an olfactory assault that has been known to make people cry and retch. Be brave, make that cut and pry it wide open.
3. Reach in, and grab one of the fleshy sections. This is what you are looking for. It will range in color from pale yellow to orange to bright red and may be covered with a thin membrane.
4. Pop it into your mouth before you start to have second thoughts about the whole business. The texture has been compared to that of a soft cheese or custard.
5. Spit out the rather large, chestnut-sized seed. Vomiting at this point is common but considered bad form.
6. Use lots of mouthwash to get rid of the taste, unless you are one of the few who enjoy the taste of durian. Then, by all means, pop in another section and enjoy!
A close relative to the BLT, a bacon sandwich can be garnished and served for breakfast, lunch or dinner. In just a few simple steps, you can add this mouth-watering sandwich to your list of favorite fast recipes.
Instructions
1. Choose your favorite brown bread. Bacon sandwiches are traditionally served on whole wheat, cracked wheat or rye. However, as long as the slices are thick, any type of bread will do. Toast or grill your bread in butter.
2. Grill or fry 6 pieces of bacon for each sandwich. Make sure that the bacon is well cooked, but not too hard and crispy. You should be able to fold the bacon onto the sandwich. Add salt, pepper and other seasonings to taste.
3. Spread a heaping tablespoon of mayonnaise onto one piece of bread and smother the other piece with ketchup. Another option would be a thick, brown steak sauce.
4. Arrange your bacon onto the sandwich and add any extras. For breakfast, you might consider adding scrambled eggs and sausage. For lunch or dinner, think about beans, lettuce and tomato.
The only way to get fall-off-the-bone ribs is to slow cook them. Sure you could use your outdoor grill, but with an oven you have much more control over the environment where you cook your ribs. It's important to make sure you give your ribs enough time, because cooking ribs over high heat in a short amount of time will not yield the best results.
Instructions
1. Place on heavy duty aluminum foil with the shiny side town. Coat each side of the ribs with a generous portion of dry rub. You can either make your own dry rub using brown sugar and spices or use a commercially sold dry rub. Pull the sides of the foil up and fold together to seal. Roll each end of foil up to seal.
2. Allow ribs to sit in the refrigerator for at least 1 hour, preferably overnight.
3. Preheat oven to 250 degrees F.
4. Prepare braising liquid. In a microwave safe container, add 1 cup white wine, 2 tablespoons white wine vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon of honey and a couple chopped cloves of garlic. Heat the braising liquid in microwave using high heat for 1 minute.
5. Place rib "packets" onto a baking sheet. Open one end of each foil packet and pour half of the braising liquid into each. To evenly distribute the liquid, tilt the baking sheet. Re-seal each end of the rib packet.
6. Bake in 250 degree F oven for 2 and 1/2 to 3 hours.
7. Drain braising liquid from the rib packets into a medium sauce pan. Bring the liquid to a low boil and reduce by at least half or it reaches the consistency of thick syrup. Using a brush, apply the braise syrup to the ribs.
8. Broil the glazed ribs until the glaze begins to caramelize. You may also use an outdoor grill to do this.
9. Brush again, once ribs have lightly caramelized, with hot glaze and serve as desired.
Tags: braising liquid, your ribs, baking sheet, , each foil
Enjoy sultry Thai food while staying at the Lebua State Tower Area in Bangkok.
Lebua at State Tower is a 5 star hotel located in the buzzing center of Bangkok. With more than 300 suites the word class hotel is located in one of the tallest building in Bangkok. Relax in luxurious two- to three-bedroom suites, with in-suite cooking option by its Conde Nast accredited Chefs, that open up to breathtaking views of the Chao Phraya River. Lounge on decadently spacious balconies or enjoy free wireless Internet access -- a rare find any most hotels in Thailand.
La Table de Tee
La Table de Tee is a swanky Thai restaurant with French infused menu items. This small trendy eatery is tucked away from the bustle of the city and provides hearty portions that'll run you about 820THB. The service is great, the servers fast and the food delicious. Try their famous Pickled Ginger Risotto and order one of the sweet ginger fused beverages.
La Table de Tee
69/5 Saladeng Road
Bangkok, Thailand
+66 2 636 3220
Sala Rim Naam at Mandarin
The Sala Rim Naam at Mandarin is one of Bangkok most raved about restaurants. A dinner for two here will cost you about 900 to 1000THB. But what you pay in price you receive in service and dining. The dishes are delectable, the waiters attentive and the after-dinner show is very entertaining. Lounge by the river and enjoy spicy dishes of meat and vegetables topped with Nam Prik.
Sala Rim Naam at Mandarin
48 Oriental Avenue
Bangkok, Thailand
+66 2 659 9000
Once Upon A Time
Once Upon A Time has been opened for more than 20 years. A favorite among both Bangkok residents and tourist, this old world restaurant provides a extensive hearty menu for a great price. A meal for two is reasonably under 900THB and dishes like the crab in yellow curry or the pad graprow moo are favorites among patrons form around the world. Soak in Bangkok history and enjoy pictures of bygone Bangkok while you enjoy Once Upon A Time's humble setting and first class dishes.
Once Upon A Time
32 soi Petchaburi 17
Pratunam, Bangkok, Thailand
0-2252-8629
Basil
Basil is a family-friendly restaurant with attentive servers and a nice hotel-like ambiance. Enjoy dishes like the steamed chicken wrapped in leaves with red Thai curry and enjoy a sultry bottle of wine. A dinner for two will cost you about 800THB. Relax while you enjoy authentic Thai dishes and listen to light Jazz the restaurant plays in the background.
Basil
250 Sukhumvit Road
Sheraton Grande Sukhumvit 1F
Bangkok 10110, Thailand
+66 2 6498366
Tags: Once Upon, Once Upon Time, , Bangkok Thailand, Lebua State, Lebua State Tower,
The Vietnamese use fish sauce to flavor their foods the same way Americans use table salt; it pretty much goes with everything. The making of the raw Vietnamese fish sauce (Nuoc Mam) involves collecting the dripped liquid off of fermenting fresh anchovy fish. When the fish are placed in a barrel, the liquid drops to the bottom. That liquid is removed and poured back into the top of the barrel. After about 6 months, this makes a strong, salty liquid that is bottled and used to flavor other Vietnamese dishes. Miraculously, the fishy smell dissipates when the sauce is combined with other ingredients. Read on for a recipe to make the traditional that's used for cooking and dipping seafood.
Instructions
Make Vietnamese Fish Sauce
1. The 2 towns most noted for their fish sauce are Phu Quoc and Phan Thiet. Check the label when buying your fish sauce, the "nhi" signifies a high quality sauce.
2. Mince your 2 cloves of garlic and chop your 1/2 carrot.
3. Combine with the fish sauce, sugar, water, chili paste and lime juice.
4. Stir until the sugar dissolves. Makes about 2 cups to serve.
Tags: fish sauce, Make Vietnamese, Make Vietnamese Fish, Vietnamese fish, Vietnamese fish sauce, Vietnamese Fish Sauce
Use a meat grinder to turn venison into hamburger.
The average deer contains only 5 percent fat in its entire body, which is much lower than the average 25 percent body fat of domestic cows. Making venison is a easy way to add a healthy red meat to your diet. Venison hamburger is usually ground together with a fattier meat like pork to help the meat stick together, but you can adjust the amount of pork to make your venison hamburger as healthy as you desire.
Instructions
1. Cut the venison into pieces. As you cut the venison, remove any fat or large blood vessels you find. Cut meat into approximately 1 inch cubes or a size that will fit comfortably into your meat grinder.
2. Freeze cut up venison for a short period of time. Put venison into zip lock bags and place in the freezer for approximately 20 minutes. The venison will be slightly hard and easier to grind without turning into a mushy mess.
3. Feed the venison into the grinder to begin the grinding process. Feed the meat into the machine slowly but at a continuous pace. For hand machines, it is necessary to feed the meat into the machine while cranking with the other hand; a second person is helpful if using this kind of machine.
4. Fill a large bowl with the meat as it exits the grinder in ground up form.
5. Combine pork meat with venison meat by alternating which meat you feed through the grinder. It is not necessary to add pork meat, but a little will allow the venison meat to hold together firmly in a hamburger patty form.
6. Form hamburger patties or logs out of the ground venison and freeze for later use. Using a vacuum seal system will allow you to successfully save the ground venison for up to a year in the freezer.