Okay, you've either gotten married or are planning to pretty soon. Congratulations! I'm sure you're aware that this means you will be responsible for at least half the meals you and your loved one will eat from here on out! Not to mention future children, your visiting family members and - of course - inlaws.
A while back, one of my young daughters (who I hope wasn't getting any ideas), asked me which 10 recipes I thought every newly married person should be able to make. After thinking, off and on, about it for a few days, I came up with what I believe are the top ones. Before we get to the recipes, I'd like to just share a few words that would have made life a lot easier on me had someone shared them with me when I first began cooking!
Cooking is an art. It isn't a chore to be endured or a duty to get out of the way. It truly can be one of the most rewarding and satisfying things you'll ever do. Just like most things, anyone who wants to become good at it can. Anyone who wants to become great at it can. There's an ancient Chinese Proverb that says, "The only difference between a good housekeeper and a bad one is an hour a day." I took the liberty to edit the proverb to tell you, "The only difference between a good cook and a bad one is an hour a day." If you make up your mind to become a great cook and dedicate even just one hour a day to honing your skills, you'll earn your apron's stripes!
A few things you should always remember:
Never leave the kitchen when you're baking cookies or biscuits. I wouldn't advise ever wandering away from the kitchen while cooking, but when it's something like cookies or biscuits, doing so is usually disasterous. They're just looking for a reason to burn and take your departure as the open door they need.
When getting cookbooks, go to the used bookstores - or check online auctions or Amazon.com. The cookbooks that were written in the 70s and 80s were some of the best. You'll find ingredients you've actually heard of, for one thing, plus they tend to have more of the basic recipes you'll need for starting out.
Watch Food TV! It is really addictive, and even more informative. I'd suggest you not ever, under any circumstances, miss an episode of Paula Deen's "Paula's Home Cooking", Rachel Ray's "30 Minute Meals" or Alton Brown's "Good Eats". They're the top, in my opinion. After you're more familiar with your way around the pots and pans, you'll be ready for Emeril, but you have to work up to him!
Now, to the top ten recipes you'll need. Either consult some of those cookbooks I told you about, or a website, such as http://www.foodtv.com or http://www.buttermilkpress.com, or ask various family members for their favorite recipes for each. They'll get a real kick out of that. Plus, if you happen to ask an inlaw for their favorite recipes, you'll get off on an especially agreeable note!
Breakfast/Brunch:
1. French Toast and Pancakes. Nothing will impress him or her quite like a tall, warm stack of delicious pancakes with butter melting off the sides.
2. Egg dishes: Scrambled, fried and poached. Note: When cooking eggs, remove them from the skillet before they actually look completely done. They continue cooking even after they're removed to the platter.
3. Buttermilk BIscuits. Buttermilk in a recipe makes everything instantly better. Whether it's biscuits, pancakes or cornbread, it's presence improves the flavor ten-fold.
4. Great coffee. You absolutely must be able to make a sensational pot of coffee. Do your research, try out different beans and always, always grind your own coffee. You can get a grinder for under $20.00, and it will be 20 of the wisest dollars you ever invest.
Lunch:
5. Hamburgers and their cousin, Cheeseburgers. I'll let you in on a family secret, a little garlic salt is the difference between, "Honey, this is good." and "Wow! My mom (dad) never made burgers like this!"
6. At least one really good homemade soup. I know, the little red and white cans are awfully convenient (and you'll find about 10 in my own pantry), but being able to make a sensational potato or vegetable soup is a great big feather in your culinary cap.
Supper/Etc:
7. Fried Chicken. Back to the Buttermilk for a minute, soaking your chicken in buttermilk (in the fridge) for about an hour before coating and frying makes for a juicier, more flavorful meat.
8. Mashed potatoes. Never. Under. Any. Circumstances. Use. Instant. Potatoes. Don't even look their way in the store. Peel, boil, and mash your potatoes with milk, butter and....pssst, another family secret, sour cream. It's worth the effort.
9. Yeast rolls. Okay, I'll admit it, these aren't as easy to make as the other 10 or so foods talked about here. That's because yeast is tempermental. It can be likened to Goldilocks, of all things. It gets angry if the liquid is too hot, it gets angry if the liquid is too cold. It wants it just right, and when the temperature isn't just right, whereas Goldie laid down, your bread will lie down. Flat rolls. Ugly rolls.
10. (3-way tie!) Chocolate Chip Cookies, Apple Pie and Your sweetheart's favorite cake. Master the desserts and even when the main meal isn't up to par it'll be okay. The last thing a person eats, after all, is the thing they'll most recall. You know the saying, all's well that end's well.
Congratulations, good luck, and have fun. It may sound like something out of a 1940s cookbook, but that really is the biggest secret. To most things in life, actually.
Sunday, July 19, 2009
Troubleshooting Machine Bread
Bread machines-wonderful inventions that they are-don't think very well. You and I, when we have a loaf of bread percolating on the counter, can look and say, "My bread is rising a little slowly today. I think I will let it be for another fifteen minutes." Our bread machines go ahead and start the bake cycle anyway. The result is a dense loaf of bread that didn't rise enough.
The only way that we know to compensate for those loaves that aren't quite right is human intervention. Most loaves and most recipes that aren't acting right can be fixed to make perfect bread. Many recipes take a little tweaking to come out just right in the individual environments of our own kitchens.
We had a call from the Denver area this week, "My bread machine worked just fine in Australia. Now it bakes hard, dense loaves." (He hadn't tried our mixes yet.) Denver is a much different environment than Australia. Dough will act differently there. But then, dough may act differently in your kitchen than it does in the kitchen down the street.
Most days, in most kitchens, the bread turns out just fine (which is a compliment to modern machines). When bread doesn't come out just right, it's usually because the machine starts baking too soon or too late for a particular recipe in a particular environment. If it starts before the bread has completely risen, the loaf comes out dense. If it rises too much, the top starts to cave.
So, what to do? Most bread machine faults can be corrected if you apply a little human intervention.
? Keep conditions consistent. If you pull the machine and/or ingredients out of the cold garage this week but the warm pantry next week, you will have two different loaves. If you use more or less water or warmer or cooler water, you will have different loaves. Measure carefully and use a thermometer.
? Watch the dough ball. During the second mix cycle, check the dough ball to see if it is too wet or two dry. (Wet dough rises faster than dry dough.) If the dough ball appears too sticky and wet or doesn't hold its shape, add flour a tablespoon at a time. If it is too firm, flakey, or your bread machine begins to "knock", dribble in water a teaspoon at a time.
? Adjust the recipe. Even if your bread is not perfect, it is probably still good. Some recipes are going to take a little adjustment to work just right in your machine, in your kitchen, the way you bake bread. If your bread is not as light as you like, add another tablespoon or so of water next time. If the top has started to cave, add another tablespoon or so of flour next time. Even if your bread is not perfect the first time, it can be the second or third time. Similar mixes from the same manufacturer are likely to act the same in your kitchen.
? Use the oven. When you hear that little beep that most machines make to tell you that baking is about to begin, check your loaf. If your loaf hasn't risen enough or if it has risen too much-it looks too poofy or has started to blister-you have a choice: go ahead and let bake good but not perfect bread or rescue it. To rescue it, pull it out of the machine, form a loaf, place it in a bread pan or on a sheet pan, and let it rise on its own. When it has risen until it is light and soft (probably in 45 to 60 minutes), stick it in a 350 degree oven and bake it until is done-usually 30 to 40 minutes. The top should turn a nice deep brown and the interior of the loaf should reach 190 degrees. (Many bread machine owners use their machines this way and bake with their ovens most of the time.)
Once you have tweaked a recipe (or a mix) for your machine in your kitchen, keep conditions consistent and you should have picture perfect machine bread every time.
The only way that we know to compensate for those loaves that aren't quite right is human intervention. Most loaves and most recipes that aren't acting right can be fixed to make perfect bread. Many recipes take a little tweaking to come out just right in the individual environments of our own kitchens.
We had a call from the Denver area this week, "My bread machine worked just fine in Australia. Now it bakes hard, dense loaves." (He hadn't tried our mixes yet.) Denver is a much different environment than Australia. Dough will act differently there. But then, dough may act differently in your kitchen than it does in the kitchen down the street.
Most days, in most kitchens, the bread turns out just fine (which is a compliment to modern machines). When bread doesn't come out just right, it's usually because the machine starts baking too soon or too late for a particular recipe in a particular environment. If it starts before the bread has completely risen, the loaf comes out dense. If it rises too much, the top starts to cave.
So, what to do? Most bread machine faults can be corrected if you apply a little human intervention.
? Keep conditions consistent. If you pull the machine and/or ingredients out of the cold garage this week but the warm pantry next week, you will have two different loaves. If you use more or less water or warmer or cooler water, you will have different loaves. Measure carefully and use a thermometer.
? Watch the dough ball. During the second mix cycle, check the dough ball to see if it is too wet or two dry. (Wet dough rises faster than dry dough.) If the dough ball appears too sticky and wet or doesn't hold its shape, add flour a tablespoon at a time. If it is too firm, flakey, or your bread machine begins to "knock", dribble in water a teaspoon at a time.
? Adjust the recipe. Even if your bread is not perfect, it is probably still good. Some recipes are going to take a little adjustment to work just right in your machine, in your kitchen, the way you bake bread. If your bread is not as light as you like, add another tablespoon or so of water next time. If the top has started to cave, add another tablespoon or so of flour next time. Even if your bread is not perfect the first time, it can be the second or third time. Similar mixes from the same manufacturer are likely to act the same in your kitchen.
? Use the oven. When you hear that little beep that most machines make to tell you that baking is about to begin, check your loaf. If your loaf hasn't risen enough or if it has risen too much-it looks too poofy or has started to blister-you have a choice: go ahead and let bake good but not perfect bread or rescue it. To rescue it, pull it out of the machine, form a loaf, place it in a bread pan or on a sheet pan, and let it rise on its own. When it has risen until it is light and soft (probably in 45 to 60 minutes), stick it in a 350 degree oven and bake it until is done-usually 30 to 40 minutes. The top should turn a nice deep brown and the interior of the loaf should reach 190 degrees. (Many bread machine owners use their machines this way and bake with their ovens most of the time.)
Once you have tweaked a recipe (or a mix) for your machine in your kitchen, keep conditions consistent and you should have picture perfect machine bread every time.
How to Bake: Muffins (with recipes)
Muffins are a mainstay around our house. They are as nourishing as they are good to eat. They are quicker and easier to make than cookies and usually contain much less sugar and fat. We usually eat them for breakfast but like them with any meal. (For Easter, we served cranberry nut muffins with a ham dinner.) They work well for snacks and desserts as well. Extras can be frozen and heated in the microwave for hot muffins anytime.
Today we will make muffins using the "muffin method". (Just as there are two major makeup methods for quick breads, there are two methods for muffins-the muffin method and the creaming method.) In the muffin method, the liquids and the dry ingredients are mixed separately and then stirred together until just combined. We will include tips and instructions to make the perfect muffin and some streusel and topping recipes to crown your creations with.
To make muffins using the muffin method, choose a favorite muffin recipe that does not call for the creaming of sugar into the fat. (Look for a recipe that calls for oil or melted butter.)
In preparation, grease the muffin tins. We like the spray oils from an aerosol can to reach the corners of the tins. Be sure to cover the top edges where the muffins will flow when baking. (You can use paper liners but since the batter adheres slightly to the paper, you will have slightly less volume to the muffins.)
Set the oven to preheat. Temperature is one of the secrets to those nicely domed muffins that you find in the better bake shops. Commercial ovens use precise heat settings and timers. In the kitchen, we can approximate those results by:
? Making sure that the oven is completely heated before baking. We like to let the oven sit at full temperature for at least ten minutes before baking so that the heat is well-absorbed into the structure of the oven.
? Closing the door as quickly as possible to keep the heat trapped.
? Setting the temperature at a higher initial setting and lowering the temperature later. The higher heat creates a burst of steam that lifts the batter.
? Placing the muffins in the upper third of the oven where it tends to be hotter and more constant.
Always measure flour precisely using a scale if you have one. Muffin recipes are sensitive to the ratio of flour to liquid. Too much flour and the muffin will not rise properly and will be dry. Too little flour and the muffin will flow over the edges of the muffin cup rather than dome nicely. If you need to fine tune your favorite recipe, change the flour by a tablespoon or two.
To make cake-like muffins, use a lower protein flour-cake or pastry flour. Higher protein all purpose or bread flours will make a muffin that is chewier and more bread-like.
Back to the mixing:
Whisk the dry ingredients together in a large bowl to make sure that the baking powder and other ingredients are well combined. Set aside.
Whisk the egg in a separate bowl with a French whip or fork. Add the other liquids and whisk again. (Some recipes will instruct you to stir the sugar and salt into the liquids, rather than add them to the dry ingredients, to make sure that they dissolve completely and are evenly dispersed. We prefer to do this with all muffin recipes that are not creamed.)
Make a well in the center of the dry ingredients. Add the liquid all at once. Stir with a spatula until mixed well and moistened-some lumps will remain. Do not over stir-stirring too much will develop the gluten in the flour and the muffin will not be tender and crumbly. To avoid over stirring, we prefer a spatula to an electric mixer.
If you are using fruit in your muffins, fold them in gently at the end of your mixing with a minimum number of folds. Fruit crushes easily in the thick batter and the juice will stain the batter.
Fill the muffin tins with a large spoon or ice cream scoop. Make sure that the muffin tins are evenly filled so that they bake evenly. Most recipes direct that the muffin tins be filled 2/3's full to allow room for expansion. If your batter is at the right consistency, you can fill the tins for a nice dome on the muffins.
Bake the muffins until they are a light golden brown. The muffin top should spring back when gently pressed with the finger and a toothpick inserted in the center should come out clean. Over-baked muffins will be dry and tough. Under baked muffins may be moist and heavy.
It is easy to tear apart hot muffins trying to lift them from the tins. Instead, let the muffins sit for a few minutes and you should be able to easily lift them out intact. Place them on wire racks to continue cooling.
Muffins are best served hot and do not keep well beyond the first day. Freeze any extras.
Now for those streusel recipes that we promised:
Brown Sugar and Nut Streusel Topping
1/2 cup walnut pieces
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 tablespoon cold butter
1. Chop the walnuts into small pieces.
2. Stir the walnuts, brown sugar, and cinnamon together.
3. Cut in the cold butter with a pastry knife or two table knives.
4. Spoon the streusel mixture over the muffin batter evenly before baking.
Cinnamon-Sugar Topping
1/2 cup granulated sugar
1 teaspoon good quality cinnamon
6 tablespoons butter, melted
Mix the cinnamon and sugar together in a bowl. When you remove the muffins from the tins, dip the still hot muffins in the butter and then roll the tops in the cinnamon sugar mixture.
Dennis Weaver is the general manager at The Prepared Pantry with recipes, ideas, and the best selection of mixes and ingredients. Visit the free Bakers' Library for more articles like this, free baking guides, and tested recipes.
Today we will make muffins using the "muffin method". (Just as there are two major makeup methods for quick breads, there are two methods for muffins-the muffin method and the creaming method.) In the muffin method, the liquids and the dry ingredients are mixed separately and then stirred together until just combined. We will include tips and instructions to make the perfect muffin and some streusel and topping recipes to crown your creations with.
To make muffins using the muffin method, choose a favorite muffin recipe that does not call for the creaming of sugar into the fat. (Look for a recipe that calls for oil or melted butter.)
In preparation, grease the muffin tins. We like the spray oils from an aerosol can to reach the corners of the tins. Be sure to cover the top edges where the muffins will flow when baking. (You can use paper liners but since the batter adheres slightly to the paper, you will have slightly less volume to the muffins.)
Set the oven to preheat. Temperature is one of the secrets to those nicely domed muffins that you find in the better bake shops. Commercial ovens use precise heat settings and timers. In the kitchen, we can approximate those results by:
? Making sure that the oven is completely heated before baking. We like to let the oven sit at full temperature for at least ten minutes before baking so that the heat is well-absorbed into the structure of the oven.
? Closing the door as quickly as possible to keep the heat trapped.
? Setting the temperature at a higher initial setting and lowering the temperature later. The higher heat creates a burst of steam that lifts the batter.
? Placing the muffins in the upper third of the oven where it tends to be hotter and more constant.
Always measure flour precisely using a scale if you have one. Muffin recipes are sensitive to the ratio of flour to liquid. Too much flour and the muffin will not rise properly and will be dry. Too little flour and the muffin will flow over the edges of the muffin cup rather than dome nicely. If you need to fine tune your favorite recipe, change the flour by a tablespoon or two.
To make cake-like muffins, use a lower protein flour-cake or pastry flour. Higher protein all purpose or bread flours will make a muffin that is chewier and more bread-like.
Back to the mixing:
Whisk the dry ingredients together in a large bowl to make sure that the baking powder and other ingredients are well combined. Set aside.
Whisk the egg in a separate bowl with a French whip or fork. Add the other liquids and whisk again. (Some recipes will instruct you to stir the sugar and salt into the liquids, rather than add them to the dry ingredients, to make sure that they dissolve completely and are evenly dispersed. We prefer to do this with all muffin recipes that are not creamed.)
Make a well in the center of the dry ingredients. Add the liquid all at once. Stir with a spatula until mixed well and moistened-some lumps will remain. Do not over stir-stirring too much will develop the gluten in the flour and the muffin will not be tender and crumbly. To avoid over stirring, we prefer a spatula to an electric mixer.
If you are using fruit in your muffins, fold them in gently at the end of your mixing with a minimum number of folds. Fruit crushes easily in the thick batter and the juice will stain the batter.
Fill the muffin tins with a large spoon or ice cream scoop. Make sure that the muffin tins are evenly filled so that they bake evenly. Most recipes direct that the muffin tins be filled 2/3's full to allow room for expansion. If your batter is at the right consistency, you can fill the tins for a nice dome on the muffins.
Bake the muffins until they are a light golden brown. The muffin top should spring back when gently pressed with the finger and a toothpick inserted in the center should come out clean. Over-baked muffins will be dry and tough. Under baked muffins may be moist and heavy.
It is easy to tear apart hot muffins trying to lift them from the tins. Instead, let the muffins sit for a few minutes and you should be able to easily lift them out intact. Place them on wire racks to continue cooling.
Muffins are best served hot and do not keep well beyond the first day. Freeze any extras.
Now for those streusel recipes that we promised:
Brown Sugar and Nut Streusel Topping
1/2 cup walnut pieces
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 tablespoon cold butter
1. Chop the walnuts into small pieces.
2. Stir the walnuts, brown sugar, and cinnamon together.
3. Cut in the cold butter with a pastry knife or two table knives.
4. Spoon the streusel mixture over the muffin batter evenly before baking.
Cinnamon-Sugar Topping
1/2 cup granulated sugar
1 teaspoon good quality cinnamon
6 tablespoons butter, melted
Mix the cinnamon and sugar together in a bowl. When you remove the muffins from the tins, dip the still hot muffins in the butter and then roll the tops in the cinnamon sugar mixture.
Dennis Weaver is the general manager at The Prepared Pantry with recipes, ideas, and the best selection of mixes and ingredients. Visit the free Bakers' Library for more articles like this, free baking guides, and tested recipes.
Saturday, July 18, 2009
Cooking With Kids--Safely!
School's out! And summer is a good time to introduce your child to chores in the kitchen!
To help you along, here are some things to remember when cooking, especially with kids. Plus a couple of kid-friendly recipes!
1. Keep temperature of hot water below 120 degrees F.
2. Turn handles of pots and pan toward middle of stove to avoid accidental bumps.
3. Wash hands with soap and warm water before cooking or preparing food.
4. Keep hands away from the face, hair and pets. If you touch your pet, wash your hands again before preparing food.
5. Tie your long back so it won't get in the way!
6. Always use potholders or oven mitts when handling something hot and make sure the potholders are not wet.
7. Always pick up a knife by its handle and never try to catch a falling knife.
8. Never put a dirty knife in a sink full of water. When it is ready to be washed, put it where it can be seen.
9. Never pull or tug at an electrical cord. Remove it with your hand on the plug.
Now for some fun recipes!
Bananas on a Stick
Crush a few graham crackers into crumbs. Peel a banana and cut in half crosswise. Insert a popsicle in flat end. Spread with peanut butter and roll in graham cracker crumbs.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Bunny Salad
For each child, place a crisp lettuce leaf on a plate. Place a canned pear half upside down on the lettuce. Make a bunny face using 2 raisins for eyes, a red cinnamon candy for a nose, and 2 blanched almonds for ears. (You could also use small carrot sticks.) Add a dip of cottage cheese for a fluffy tail.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
A cool drink for summer!
Fruit Smoothie
1 banana
1/2 cup strawberries, halved
1/2 cup pineapple chunks
3/4 cup orange juice
1 cup ice cubes
Put all ingredients into blender. Puree until thick and smooth.
Each day of our lives we make deposits in the memory banks of our children. ~Charles R. Swindoll
Cyndi Roberts is the editor of the bi-weekly newsletter "1 Frugal Friend 2 Another", bringing you practical, money-saving tips, recipes and ideas.subscribe and receive the Free e-course, "Taming the Monster Grocery Bill".
To help you along, here are some things to remember when cooking, especially with kids. Plus a couple of kid-friendly recipes!
1. Keep temperature of hot water below 120 degrees F.
2. Turn handles of pots and pan toward middle of stove to avoid accidental bumps.
3. Wash hands with soap and warm water before cooking or preparing food.
4. Keep hands away from the face, hair and pets. If you touch your pet, wash your hands again before preparing food.
5. Tie your long back so it won't get in the way!
6. Always use potholders or oven mitts when handling something hot and make sure the potholders are not wet.
7. Always pick up a knife by its handle and never try to catch a falling knife.
8. Never put a dirty knife in a sink full of water. When it is ready to be washed, put it where it can be seen.
9. Never pull or tug at an electrical cord. Remove it with your hand on the plug.
Now for some fun recipes!
Bananas on a Stick
Crush a few graham crackers into crumbs. Peel a banana and cut in half crosswise. Insert a popsicle in flat end. Spread with peanut butter and roll in graham cracker crumbs.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Bunny Salad
For each child, place a crisp lettuce leaf on a plate. Place a canned pear half upside down on the lettuce. Make a bunny face using 2 raisins for eyes, a red cinnamon candy for a nose, and 2 blanched almonds for ears. (You could also use small carrot sticks.) Add a dip of cottage cheese for a fluffy tail.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
A cool drink for summer!
Fruit Smoothie
1 banana
1/2 cup strawberries, halved
1/2 cup pineapple chunks
3/4 cup orange juice
1 cup ice cubes
Put all ingredients into blender. Puree until thick and smooth.
Each day of our lives we make deposits in the memory banks of our children. ~Charles R. Swindoll
Cyndi Roberts is the editor of the bi-weekly newsletter "1 Frugal Friend 2 Another", bringing you practical, money-saving tips, recipes and ideas.subscribe and receive the Free e-course, "Taming the Monster Grocery Bill".
10 Mind-Easing Ways To Make Sure Your Childs Bag Lunch Is Safe
Perishable food must be kept cold while commuting via bus, bicycle, on foot, in a car, or on the subway. After arriving at school or work, perishable food must be kept cold until lunchtime.
Why? Harmful bacteria multiply rapidly in the "danger zone" (the temperatures between 40° F and 140° F). So, perishable food transported without an ice source won't stay safe long. Here are safe handling recommendations to prevent food-borne illness from "bag" lunches.
1. Perishable food, such as raw or cooked meat and poultry, must be kept cold or frozen at the store and at home. Eggs should be purchased cold at the store and kept cold at home.
2. Transport perishable food as fast as possible when no ice source is available. At the destination, keep it cold. Food should not be left out at room temperature more than 2 hours (1 hour if the temperature is above 90° F).
3. Prepackaged combos that contain luncheon meats along with crackers, cheese, and condiments must also be kept refrigerated. This includes luncheon meats and smoked ham which are cured or contain preservatives.
4. At lunchtime, discard all used food packaging and paper bags. Do not reuse packaging because it could contaminate other food and cause food-borne illness.
5. Pack just the amount of perishable food that can be eaten at lunch. That way, there won't be a problem about the storage or safety of leftovers.
6. It's fine to prepare the food the night before and store the packed lunch in the refrigerator. Freezing sandwiches helps them stay cold. However, for best quality don't freeze sandwiches containing mayonnaise, lettuce, or tomatoes. Add these later.
7. Insulated, soft-sided lunch boxes or bags are best for keeping food cold, but metal or plastic lunch boxes and paper bags can also be used. If using paper lunch bags, create layers by double bagging to help insulate the food. An ice source should be packed with perishable food in any type of lunch bag or box.
8. Prepare cooked food, such as turkey, ham, chicken, and vegetable or pasta salads, ahead of time to allow for thorough chilling in the refrigerator. Divide large amounts of food into shallow containers for fast chilling and easier use. Keep cooked food refrigerated until time to leave home.
9. To keep lunches cold away from home, include a small frozen gel pack or frozen juice box. Of course, if there's a refrigerator available, store perishable items there upon arrival.
10. Use an insulated container to keep food like soup, chili and stew hot. Fill the container with boiling water, let stand for a few minutes, empty, and then put in the piping hot food. Keep the insulated container closed until lunch time to keep the food hot (140° F or above.
About The Author
Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". In addition, he writes from his own experiences in trying to start his own home-based business. To benefit from his success, visit My Home-Based Business Advisor - Helping YOUR Home Business Start and Succeed for free help for YOUR home business, including ideas, startup, and expansion advice.
Why? Harmful bacteria multiply rapidly in the "danger zone" (the temperatures between 40° F and 140° F). So, perishable food transported without an ice source won't stay safe long. Here are safe handling recommendations to prevent food-borne illness from "bag" lunches.
1. Perishable food, such as raw or cooked meat and poultry, must be kept cold or frozen at the store and at home. Eggs should be purchased cold at the store and kept cold at home.
2. Transport perishable food as fast as possible when no ice source is available. At the destination, keep it cold. Food should not be left out at room temperature more than 2 hours (1 hour if the temperature is above 90° F).
3. Prepackaged combos that contain luncheon meats along with crackers, cheese, and condiments must also be kept refrigerated. This includes luncheon meats and smoked ham which are cured or contain preservatives.
4. At lunchtime, discard all used food packaging and paper bags. Do not reuse packaging because it could contaminate other food and cause food-borne illness.
5. Pack just the amount of perishable food that can be eaten at lunch. That way, there won't be a problem about the storage or safety of leftovers.
6. It's fine to prepare the food the night before and store the packed lunch in the refrigerator. Freezing sandwiches helps them stay cold. However, for best quality don't freeze sandwiches containing mayonnaise, lettuce, or tomatoes. Add these later.
7. Insulated, soft-sided lunch boxes or bags are best for keeping food cold, but metal or plastic lunch boxes and paper bags can also be used. If using paper lunch bags, create layers by double bagging to help insulate the food. An ice source should be packed with perishable food in any type of lunch bag or box.
8. Prepare cooked food, such as turkey, ham, chicken, and vegetable or pasta salads, ahead of time to allow for thorough chilling in the refrigerator. Divide large amounts of food into shallow containers for fast chilling and easier use. Keep cooked food refrigerated until time to leave home.
9. To keep lunches cold away from home, include a small frozen gel pack or frozen juice box. Of course, if there's a refrigerator available, store perishable items there upon arrival.
10. Use an insulated container to keep food like soup, chili and stew hot. Fill the container with boiling water, let stand for a few minutes, empty, and then put in the piping hot food. Keep the insulated container closed until lunch time to keep the food hot (140° F or above.
About The Author
Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". In addition, he writes from his own experiences in trying to start his own home-based business. To benefit from his success, visit My Home-Based Business Advisor - Helping YOUR Home Business Start and Succeed for free help for YOUR home business, including ideas, startup, and expansion advice.
How to cut a cake
Have you ever wondered how to cut a cake? I have had a lot of practice. When I turned 16 and requested a Spider Man sheet cake I busily honed my cake cutting skills by making concentric rectangles and then served up the master piece. My family all refused to eat stating lack of presentation skills. Since that time my skills have, thankfully, been refined. Here are tips to cutting a round layer cake.
First select a knife you are comfortable holding. A long slender knife works best. Begin the first cut about two inches from the edge. Cut along the entire edge of the cake keeping the knife in about two inches. Your cake will now have an outer ring two inches wide.
Next cut the outer ring into two inch wide slices. This outer ring is perfect for those who enjoy a lot of frosting. To serve use a cake spatula and easily lift each slice from the outer ring of cake.
Follow these same steps with the center of the cake. This technique will give you uniformed attractively displayed slices every time.
By serving the outer ring to those who enjoy the frosting this leaves the moist inner cake to those with less of a sweet tooth. http://www.gourmayeats.com
Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday.
First select a knife you are comfortable holding. A long slender knife works best. Begin the first cut about two inches from the edge. Cut along the entire edge of the cake keeping the knife in about two inches. Your cake will now have an outer ring two inches wide.
Next cut the outer ring into two inch wide slices. This outer ring is perfect for those who enjoy a lot of frosting. To serve use a cake spatula and easily lift each slice from the outer ring of cake.
Follow these same steps with the center of the cake. This technique will give you uniformed attractively displayed slices every time.
By serving the outer ring to those who enjoy the frosting this leaves the moist inner cake to those with less of a sweet tooth. http://www.gourmayeats.com
Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday.
Preparing Lobster Tails
Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, I think that lobster tails are the best tasting part of this delicious creature. A great meal of lobster tails might seem like a gourmet feast to your guests, but they are actually quite easy to prepare. Add a little sprig of garnish and a fancy side dish and you're sure to impress even your mother in law.
Your lobster tails might start off a fresh or frozen, being in New England, fresh lobster is easy to come by but frozen might be all you can get in some parts of the country and in the off season. If your lobster tails are frozen, you need to thaw them out (you can cook them frozen but they will not be as tender). Put them in the fridge for 10 hours or so or thaw them in the microwave on defrost ? be very careful if you choose this method as you don't want them to start cooking in the microwave.
After they are thawed, remove the meat from the shell by cutting open the back of the shell ? split it down the middle and open it up to reveal the meat. Lift the meat out ? you can leave the fan part of the tail on for show or not. Remove the vein.
Boiling Lobster Tails Boil a pot of water large enough for all the tails to float in, add 1 tsp salt for each quart of water. Drop the tails in the boiling water and cook for about 1 minute per oz thawed (so 10 0z of tails needs to cook for 10 minutes). If you are cooking a lot of tails, add a minute or two on to the total time.
Cooking Lobster Tails in the Oven Lobster tails can be baked or broiled in the oven. To cook thawed lobster in the oven,set the oven to 400 degrees F. Brush the tails with butter and bake for 8 to 10 minutes. If broiling, place the tails 4 or 5 inches from the heat and broil for 2 ? 5 minutes. When broiling keep a very close eye on them so that they don't burn on the tops.
Cooking Lobster Tails On The Grill Oil the grill to keep the lobsters from sticking. Put the grill on medium heat. Brush the lobster tails with butter and place on the grill. Make sure that the tails do not burn ? if there are any flames on the grill move the lobster away from it. Grill on each side for 4-5 minutes. Take care not to overcook your lobster or it will be rubbery and tasteless. Lobster is cooked when it is no longer transparent.
Lee Dobbins is owner and editor of Online Gourmet Foods where you can find out about your favorite foods, including gourmet seafood and lobster.
Your lobster tails might start off a fresh or frozen, being in New England, fresh lobster is easy to come by but frozen might be all you can get in some parts of the country and in the off season. If your lobster tails are frozen, you need to thaw them out (you can cook them frozen but they will not be as tender). Put them in the fridge for 10 hours or so or thaw them in the microwave on defrost ? be very careful if you choose this method as you don't want them to start cooking in the microwave.
After they are thawed, remove the meat from the shell by cutting open the back of the shell ? split it down the middle and open it up to reveal the meat. Lift the meat out ? you can leave the fan part of the tail on for show or not. Remove the vein.
Boiling Lobster Tails Boil a pot of water large enough for all the tails to float in, add 1 tsp salt for each quart of water. Drop the tails in the boiling water and cook for about 1 minute per oz thawed (so 10 0z of tails needs to cook for 10 minutes). If you are cooking a lot of tails, add a minute or two on to the total time.
Cooking Lobster Tails in the Oven Lobster tails can be baked or broiled in the oven. To cook thawed lobster in the oven,set the oven to 400 degrees F. Brush the tails with butter and bake for 8 to 10 minutes. If broiling, place the tails 4 or 5 inches from the heat and broil for 2 ? 5 minutes. When broiling keep a very close eye on them so that they don't burn on the tops.
Cooking Lobster Tails On The Grill Oil the grill to keep the lobsters from sticking. Put the grill on medium heat. Brush the lobster tails with butter and place on the grill. Make sure that the tails do not burn ? if there are any flames on the grill move the lobster away from it. Grill on each side for 4-5 minutes. Take care not to overcook your lobster or it will be rubbery and tasteless. Lobster is cooked when it is no longer transparent.
Lee Dobbins is owner and editor of Online Gourmet Foods where you can find out about your favorite foods, including gourmet seafood and lobster.
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