Liquids

Generally, liquids may be decreased in slow cooking – a general rule of thumb is about half the recommended amount. Unless the dish contains rice or pasta, one cup of liquid is usually enough.

Pasta and Rice

When recipes call for cooked pasta to be added, cook it until just slightly tender before adding to the pot. Add 1/4 extra liquid per 1/4 cup uncooked rice, and use long grain converted rice for the best results. For long-cooking recipes, add cooked rice shortly before serving.

Beans
It is usually best to soak beans overnight before cooking them in the crockpot. Before adding sugar or acidic ingredients, the beans should be softened first, either in the slow cooker or on the stove top. If your recipe includes tomatoes, salt, or other acidic ingredients, the beans should be tender before beginning.

Herbs and Spices

Ground herbs and spices tend to dissipate over long cooking times, so it’s best to add them near the end of cooking. Whole herbs release flavors over time, so are a good choice for crockpot cooking. You should taste and adjust seasonings, if necessary, before serving.

Milk/Cheese

Milk, sour cream, and cream break down over long periods of cooking, and should be added during the last hour. Condensed cream soups are good substitutions for milk and can be cooked for extended times. “Healthy,” or reduced fat cream soups can be used in any recipe as a substitute.

Cheeses don’t generally hold up over extended periods of cooking, so should be added near the end of cooking, or use processed cheeses and spreads.

Soups

Add water only to cover ingredients in soup, and add more after cooking if necessary for a thinner soup.
For milk based soups, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk, or cream as called for.

Vegetables

Dense vegetables like potatoes, carrots, and other root vegetables should be cut no larger than 1? thick, and placed in the bottom of the pot, since they take longer to cook
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Summer is here and the steaks are ready to grill, the only problem is that you don’t know exactly what type of barbecue grill to buy. There are many questions that need to be asked when buying a grill. Things such as cost, ease of use, other uses besides grilling, flavor and portability should be considered. The most important item in this list depends on what you want. This article looks in detail at the different categories and makes a judgment on which grills would be best in that category, charcoal, propane, natural gas or smokers.

Cost

If cost is the main factor, the grill to go for is charcoal. They start at $15.00 for a small, basic unit and only $30.00 for a standard 22? kettle grill. Propane grills are the next lowest in price, starting at around $100.00 for a basic unit. A small smoker starts at around $130.00. Since natural gas grills are supposed to be hooked to a home’s gas line, they tend to be larger units, and more expensive starting around $300.00. They now have dual fuel grills as well that use natural gas most of the time but can also use propane; these are the most expensive with an asking price of $450.00 up.

Ease of Use

The easiest grill to use is probably the natural gas grill. It is hooked to your homes natural gas line and therefore doesn’t require you to buy large propane tanks on a regular basis. Getting a grill that has a battery powered or electric starter makes things even easier. Propane is probably the next easiest to use since there are no charcoal briquettes or wood chips to worry about. While it seems that a larger grill is a better grill, remember that larger also means a larger area to clean.

Additional Features

Natural gas or propane grills can offer additional cook spaces that a charcoal or smoker unit cannot. If you plan to cook full meals on your grill, gas burners and a warming tray come in handy. A rotisserie option may also be important to you depending on what you want to grill.

Flavor

If flavor is the most important item on your list, a smoker or a charcoal grill should be your first priority. Smokers are meant to slow cook over time and impart a smoky flavor to meats. You can choose the type of wood to smoke that will give you the flavor you are looking for. The only problem with a smoker is when you want a quick pork chop or hamburger, it isn’t so quick. Consider a gas grill for quicker cook meals and a smoker when you really want to impress the neighbors. Charcoal is the next best in the flavor department with no gas undertone. Gas grills can also impart a good grilled flavor, and now many gas grills have a smoker option on them.

Portability

When portability is the most imporant requirement, propane is the way to go. Charcoal grills run a close second. Small propane tanks make it easy to take your grill camping or to a tailgate party and you aren’t left wondering where to put the smoldering coals. Charcoal can work and there are several small portable units available; just make sure you have a plan for what to do with the used briquettes.

A preliminary way to prepare a lobster, which should be alive, is to grasp it firmly by the back, plunge it quickly, head first, into a kettle of rapidly boiling water, and then submerge the rest of the body.  Be sure to have a sufficient amount of water to cover the lobster completely.  Boil rapidly for 5 minutes;  then lower the flame or remove to a cooler part of the stove and cook slowly for 1/2 hour. Remove from the water and allow to cool.

After being prepared in this way, a lobster may be served cold or it maybe used in the preparation of various made dishes.  If it is to be used without further preparation, it is often served from the shell, which is usually split open. Mayonnaise or some other sauce is generally served with lobster. The flesh is removed from the shell with a small fork as it is eaten.

To remove lobster from the shell, first pull off the two large claws and the four pairs of small claws, and break the tail from the body.  Then using scissors, cut a single slit the entire length of the shell covering the under part of the tail and remove the flesh inside the tail in a whole, large piece.  The intestinal tract, which can be readily observed, will be found embedded in this piece and running the entire length.  Slash the flesh and remove it.  Next remove the flesh of the body from the shell, retaining only that part which appears to be fibrous, like the flesh of the tail. The stomach,  should not be removed from the shell.   However, care should be taken to obtain all the flesh surrounding the bones in the bony part of the lobster.  The coral substance, that is, the roe of the lobster, should also be removed, as it can be used for a garnish.

With the flesh removed from the shell, proceed to take out the flesh in the claws.  Break open the large claws, using a nut cracker or a small hammer for this purpose, and remove the flesh that they contain.  If the small claws are to be used for a garnish, as is often done, remove the flesh without breaking them; otherwise break them as in the case of the large ones.

It is rare to find a table, some portion of the food upon which is not rendered unwholesome either by improper preparatory treatment, or by the addition of some deleterious substance. This is doubtless due to the fact that the preparation of food being such a commonplace matter, its important relations to health, mind, and body have been overlooked, and it has been regarded as a menial service which might be undertaken with little or no preparation, and without attention to matters other than those which relate to the pleasure of the eye and the palate. With taste only as a criterion, it is so easy to disguise the results of careless and improper cookery of food by the use of flavors and condiments, as well as to palm off upon the digestive organs all sorts of inferior material, that poor cookery has come to be the rule rather than the exception.

Methods of cooking.
Cookery is the art of preparing food for the table by dressing, or by the application of heat in some manner. A proper source of heat having been secured, the next step is to apply it to the food in some manner. The principal methods commonly employed are roasting, broiling, baking, boiling, stewing, simmering, steaming, and frying.

Roasting is cooking food in its own juices before an open fire.  Broiling, or grilling, is cooking by radiant heat. This method is only adapted to thin pieces of food with a considerable amount of surface. Larger and more compact foods should be roasted or baked. Roasting and broiling are allied in principle. In both, the work is chiefly done by the radiation of heat directly upon the surface of the food, although some heat is communicated by the hot air surrounding the food. The intense heat applied to the food soon sears its outer surfaces, and thus prevents the escape of its juices. If care be taken frequently to turn the food so that its entire surface will be thus acted upon, the interior of the mass is cooked by its own juices.

Baking is the cooking of food by dry heat in a closed oven. Only foods containing a considerable degree of moisture are adapted for cooking by this method. The hot, dry air which fills the oven is always thirsting for moisture, and will take from every moist substance to which it has access a quantity of water proportionate to its degree of heat. Foods containing but a small amount of moisture, unless protected in some manner from the action of the heated air, or in some way supplied with moisture during the cooking process, come from the oven dry, hard, and unpalatable.

Boiling is the cooking of food in a boiling liquid. Water is the usual medium employed for this purpose. When water is heated, as its temperature is increased, minute bubbles of air which have been dissolved by it are given off. As the temperature rises, bubbles of steam will begin to form at the bottom of the vessel. At first these will be condensed as they rise into the cooler water above, causing a simmering sound; but as the heat increases, the bubbles will rise higher and higher before collapsing, and in a short time will pass entirely through the water, escaping from its surface, causing more or less agitation, according to the rapidity with which they are formed. Water boils when the bubbles thus rise to the surface, and steam is thrown off. The mechanical action of the water is increased by rapid bubbling, but not the heat; and to boil anything violently does not expedite the cooking process, save that by the mechanical action of the water the food is broken into smaller pieces, which are for this reason more readily softened. But violent boiling occasions an enormous waste of fuel, and by driving away in the steam the volatile and savory elements of the food, renders it much less palatable, if not altogether tasteless. The solvent properties of water are so increased by heat that it permeates the food, rendering its hard and tough constituents soft and easy of digestion.

The liquids mostly employed in the cooking of foods are water and milk. Water is best suited for the cooking of most foods, but for such farinaceous foods as rice, macaroni, and farina, milk, or at least part milk, is preferable, as it adds to their nutritive value. In using milk for cooking purposes, it should be remembered that being more dense than water, when heated, less steam escapes, and consequently it boils sooner than does water. Then, too, milk being more dense, when it is used alone for cooking, a little larger quantity of fluid will be required than when water is used.

Steaming, as its name implies, is the cooking of food by the use of steam. There are several ways of steaming, the most common of which is by placing the food in a perforated dish over a vessel of boiling water. For foods not needing the solvent powers of water, or which already contain a large amount of moisture, this method is preferable to boiling. Another form of cooking, which is usually termed steaming, is that of placing the food, with or without water, as needed, in a closed vessel which is placed inside another vessel containing boiling water. Such an apparatus is termed a double boiler. Food cooked in its own juices in a covered dish in a hot oven, is sometimes spoken of as being steamed or smothered.

Stewing is the prolonged cooking of food in a small quantity of liquid, the temperature of which is just below the boiling point. Stewing should not be confounded with simmering, which is slow, steady boiling. The proper temperature for stewing is most easily secured by the use of the double boiler. The water in the outer vessel boils, while that in the inner vessel does not, being kept a little below the temperature of the water from which its heat is obtained, by the constant evaporation at a temperature a little below the boiling point.

Frying, which is the cooking of food in hot fat, is a method not to be recommended Unlike all the other food elements, fat is rendered less digestible by cooking. Doubtless it is for this reason that nature has provided those foods which require the most prolonged cooking to fit them for use with only a small proportion of fat, and it would seem to indicate that any food to be subjected to a high degree of heat should not be mixed and compounded largely of fats.

Original recipe yield: 4 dozen.

INGREDIENTS:

egg whites

cup confectioner’s’ sugar teaspoon vanilla extract 1/2 cups flaked coconut /2 cup all-purpose flour cup semisweet chocolate chips cup toasted and chopped almonds

——————————————————————————–

DIRECTIONS:

Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.

Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.

Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.

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3/4 cup sifted all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 eggs

1/2 cup chopped cashews

1/2 cup packed brown sugar

1/2 cup white sugar

2 tablespoons butter

1 1/2 tablespoons light cream

1/3 cup chopped cashews

1/4 cup packed brown sugar

——————————————————————————–

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan.

To prepare Pastry: In a large bowl, mix the eggs and both sugars together. Blend in

the nuts and sift the flour with the baking powder and salt. Add to egg mixture and

blend well. Press into the bottom of the greased pan.

Bake for 20 to 25 minutes. While pastry bakes, mix 1/4 cup of brown sugar, cream and

cashews into the melted butter.

Spread over baked pastry and place under a broiler for about 1 minute, until topping

bubbles and becomes brown. Cut into bars while warm. Let cool in pan.

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“This cashew-caramel combination is reminiscent of a candy bar.”

00g                       Elbow Macaroni 00ml                    Milk 0g                         Butter tbsp                    Plain Flour 00g                       Cheddar cheese, roughly grated 00g                       Gruyere cheese, grated0g                         Parmesan cheese, finely grated

Pinch of ground nutmeg

METHOD

• Preheat the oven to 200 C.
• Cook the macaroni in a large saucepan of boiling water till al dente. Drain and return to pan.
• Meanwhile, heat the milk till it’s simmering. Melt the butter in a saucepan, stir in the flour and cook for 1 minute or until foaming. Remove from the heat and gradually stir in the warm milk.
• Return the pan to the heat and stir constantly till the mixture boils and thickens. Reduce heat and simmer for 2 minutes.
• Pour the sauce over the macaroni, stir in the Cheddar, Gruyere and nutmeg.
• Grease a 1.5litre ovenproof dish with the remaining butter and pour in the macaroni mixture. Sprinkle with the Parmesan and bake for 20 minutes or until the top in golden brown.
• Ready to serve.

These are some of the questions I ask in “Kitchen Life,” my new book in which I quiz readers to help them determine what kind of cooks they are. I’ve developed recipes and techniques that go along with an individual’s cooking and kitchen management style.

The quiz results show me that lack of time is the biggest barrier in the kitchen. The right tools, though, can help with that.

Among my top five time-saving kitchen essentials is a vacuum-packaging appliance. My favorite is made by FoodSaver. Whether you’re trying to preserve meals you’ve prepared in advance or maintain the fresh-cooked flavors and textures of leftovers, this appliance is an easy way to get more out of your time in the kitchen.

As you plan your meals, you can save a lot of time if you look for recipes that allow you to use your leftovers. I call these recipes “kitchen workhorses” because one batch can yield several different meals.

When preparing a recipe to eat now and use later, the key is vacuum-sealing the leftovers to maintain freshness and prevent freezer burn. Take my Chili Shepherd’s Pie with Buttermilk Potato Topping, for example. I start with my Kitchen Workhorse Chunky Beef Chili. The chili is great as a stand-alone, but it’s also a key ingredient in several spin-off recipes.

Then, I vacuum-package the extra chili with my FoodSaver appliance and freeze the remainder in controlled sizes to use later for other recipes, like my tasty Soft Beef Tacos or Chili and Macaroni Casserole. Voila! From one meal, many.

CHILI SHEPHERD’S PIE WITH BUTTERMILK POTATO TOPPING

(Makes four servings)

2 pounds Yukon Gold

potatoes, peeled and cut into 1-inch chunks

2 tablespoons unsalted butter

1/2 cup buttermilk, preferably at room temperature

1 quart Kitchen Workhorse Chunky Beef Chili (found on page 150 of “Kitchen Life”), heated

1 1/2 cups fresh or thawed frozen corn kernels

1/3 cup (about 2 1/2 ounces) shredded sharp cheddar cheese

Position a rack in the center of the oven and preheat the oven to 400 degrees. Lightly oil an 8-inch square baking dish.

Place potatoes in a medium saucepan and add enough cold, lightly salted water to cover them by 1 inch. Bring to a boil over high heat. Reduce heat to medium and cook potatoes until tender, about 20 minutes.

Drain potatoes and transfer to a bowl. Add the butter. Mash potatoes with a masher or an electric mixer on low, gradually adding the buttermilk. Season with salt and pepper.

Mix the chili and corn in the baking dish. Spread the potatoes on top of the chili and sprinkle with the cheddar. Bake until the cheddar melts and the topping is tinged with brown, 15 minutes to 20 minutes. Serve hot.

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Hard-cooked eggs are often incorrectly called hard-boiled eggs. Yes, the cooking water must come to a boil. But, you’ll get more tender, less rubbery eggs without a green ring around the yolk and you’ll have less breakage if you turn off the heat or remove the pan from the burner, allowing the eggs to cook gently in hot water.

Very fresh eggs may be difficult to peel. The fresher the eggs, the more the shell membranes cling tenaciously to the shells. The simplest method for easy peeling is to buy and refrigerate eggs a week to 10 days in advance of hard cooking. This brief “breather” allows the eggs to take in air which helps separate the membranes from the shell.

1. Place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs.
2. Cover. Quickly bring just to boiling. Turn off heat.
3. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water about 15 minutes for Large eggs (12 minutes for Medium, 18 for Extra Large.)
4. Immediately run cold water over eggs or place them in ice water (not standing water) until completely cooled. Once cooled, refrigerate eggs in their shells and use within one week of cooking or peel and use immediately.
5. To remove shell, crackle it by tapping gently until a fine network of lines appears all over the shell.
6. Roll egg between hands to loosen shell.
7. Peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.
8. To segment eggs evenly, use an egg slicer or wedger. For chopped eggs, rotate a sliced egg 90 degree in a slicer and slice again. Or chop eggs with a sharp pastry blender in a bowl. Draw down a wedger’s wires only partway to open an egg to hold a stuffing or resemble a flower.

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Since Americans in the South began roasting pigs publicly, Barbecues have been a staple of North American living. For many, grilling becomes a routine mealtime activity, while for the most devoted grillers, summer is ruled by massive barbecue parties. But grillers do not have to choose between boring repetition and outrageous get-togethers: every barbecue can and should be an exciting family event. Here are 5 ways to make your routine evening barbecue a more unique experience:

1. Who said you have to stick to meat? Much can be done with bread and fruits over an open flame. To make this into a fun activity with your kids, use cookie cutters to make the bread and fruit into shapes. You can decide on themes like “animals” and “letters” or ask that each shape be different from the others! Then, let your kids decide which toppings they would like to put on. Add cheese, onion and various spices to bread and cinnamon and honey to fruit.
2. Try foil-wrapped surprise meals. Place different combinations of chicken, fish and vegetables with sauces and spices in foil packets. These cook in less than 20 minutes and lead to no-mess, lip-smacking results. Children will love the surprise element and can easily switch packets. You can even ask your family for combo suggestions before the barbecue, or draw ingredient names out of a hat to create new meal ideas.
3. A little variety goes a long way. If you tend to stick to the same old beef burgers and pork wieners, why not try grilled pizza or salmon steaks? Similarly, try to mix it up with condiments and seasoning. Sick of ketchup? Try salsa instead. Look online where you’ll find hundreds of easy recipes for barbecue rubs. These give your food that extra pizazz and prevent the mess and drip that comes with barbecue sauces.
4. Barbecues don’t have to be rushed. In fact, barbecue devotees will tell you that today’s quick broiling is an insult to the term, which should represent a process of slow cooking on low heat. You can find many slow cooker recipes online, and the wait is a great opportunity to pass some quality time with your family and friends. Entertaining backyard activities include creating an outdoor canvas to paint on or playing backyard bowling with household items.
5. Mom said not to play with your food, but there’s always an exception! Barbecue games are great fun and tasty at the same time. In the game Glutton, each player gets a certain amount of mashed potatoes, macaroni and cheese or any other side dish. Various kitchen utensils are put in a box and the players blindly pick a few. On the go, they begin to eat their dish with the items that they took out. The first to finish his or her food wins the prize!

Finally, don’t fret! Far too many people get lost in the details of planning the perfect barbecue party and forget to enjoy the social atmosphere and delicious food. So kick back, bask in the relaxing sun and prepare for a summer of unforgettable barbecues!

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