Monthly Archives: March 2017

Basic Cooking Tips To Make Your Life

There are some basic cooking tips that anyone could learn and use to help out in the kitchen. With today’s’ busy lifestyles becoming more prevalent, learning and using these basic cooking tips will save you time and headache.

The following fifteen is just a tiny handful of the many basic cooking tips that you could integrate into your everyday life to save time and money.

o Bacon: Reduce shrinkage by running cold water over it before frying.

o Beans: Stop gas attacks by adding a tablespoon of bicarbonate of soda in a big pot of beans while they are soaking.

o Boiled Eggs: Add some vinegar or a little salt to the boiling water when boiling eggs. This basic cooking tips will keep the egg in the shell if it cracks.

o Ripening Fruits and Vegetables: Put your unripe fruit and vegetables in a brown paper bag and place the bag in a dark cupboard for few day. Using this basic cooking tips is an excellent way to save money on fruits and vegetables that has to be ripened.

o Salads: Cut your iceberg lettuce into wedges instead of tearing salad greens to save some time making a salad.

o Spaghetti Sauce: Add a small pinch of bicarbonate of soda to your spaghetti sauce to lower the acid taste from the tomatoes.

o Corn: Place the corn directly into boiling water, and do not add salt. Do not boil corn for more than three minutes. Overcooking reduces the taste level.

o Frozen Vegetables: When they are stuck together, simply run boiling water over them.

o Grating Cheese: Freeze for twenty five minutes before grating. It will shred so much easier.

o Pancakes: Use a small amount of sugar in the batter and they will brown more quickly.

o Pie Pastry: Substitute one teaspoon of vinegar for one teaspoon of the cold water called for in the recipe and the pastry will be much flakier.

o Quick Sauces: Use condensed cream soups such as cream of mushroom, cream of chicken, cream of tomato, cream of celery, to make fast and easy sauces.

o Quick Tenderizer: Use vinegar as a meat tenderizer. Add a tablespoon to water when boiling meat or ribs for stews. This basic cooking tips will help tenderizer even the toughest meat.

o Wilted vegetables: Soak wilted veggies in two cups water, one tablespoon vinegar to help bring them back to life.

o Wooden Skewers: Soak all your wooden skewers in cold water for twenty minutes to prevent them from burning.

Inspiration could be considered to be one of the key ingredients to writing. Only if one is inspired, can one get to writing on any subject especially like cooking.

Best Turkey Cooking Tips

It’s almost the festive season again – and even if it isn’t, many family meals could benefit from learning the basics of turkey cooking tips tricks and more guidelines on getting the best bird, cooking it right so it tastes just right and sets the mood for a good time!

1. Select the correct size of this wonderful bird: 3/4 pound per person is a good way to estimate you have enough left for seconds unless you are the type that enjoys having extra leftovers; then you can calculate on buying a turkey with portions decided as 1 1/2 pounds per person.

2. Whether you want a Hen or a Tom is largely dependent on your preference for bigger or medium sized birds; hens less than 16 pounds), Toms (over 16 pounds) do not matter so much as getting a young turkey as one a few weeks old at processing time will ensure tenderized meat that is easy to cook and eat.

3. Roast right by preparing right: remove neck and giblets from body cavities; rinse the hollowed insides well with cold water and those choosing to stuff the turkey can do so in a loose manner before clamping the leg back on in place.

4. Cooking tips tricks for the turkey: place in roasting dish, keeping plastic timer in clear view before covering with a lid; you can choose a foil wrap also. Do not forget to remove this cover an hour before browning.

5. Tips and Tricks for Cooking Turkey Roast: preheat oven to 325 degree Fahrenheit and roast for 15 minutes per pound of un-stuffed bird; the stuffed kind will need an extra half or 1 hr of cooking before done, though it’s best to go according to the recipe guidelines that come with the turkey stuffing at times. Cooking temperatures may differ for ovenware and bird-size, so you may have to turn over for even roasting on all sides.

6. Choosing to Baste? Remember this: a suction basting tube is a cheap tool that makes basting turkeys easy and convenient besides decreasing the frequency of opening the oven door to check for how much roasting has been done – it also helps avoid heat escaping each time this is done, so get yourself one today.

There is no dearth of web sites that offer free information about cooking turkey meals and various cook-books also offer valuable tips and guidelines on this matter; it’s only a matter of finding the right information and applying them right so once you’ve made a smart purchase of the right-size bird, you can go about setting that perfect family meal that’s cooked just right and is filling too!

Useful Cooking Tips and Techniques

Cooking is indeed enjoyable. It is also one thing that most people want to learn because we always deal with food every day. We please our family with our good cooking skills; we impress our partners with great dinners; we want to cook for ourselves to make sure we eat healthy; indeed, cooking is one thing we want to learn and we want to do it good.

We all have our own practices in the kitchen that make our cooking easy and smooth sailing. The more we cook the more cooking tips and techniques we discover. If you are looking for some cooking tips and techniques to add to your list, below are some that you might find helpful.

* If you want to cook ahead of time and store food in freezers, make sure to know what food is not good for the freezer. Do not freeze boiled eggs, as it will cause the egg whites to become watery. Freezing will also cause the mayonnaise to separate and milk to curdle.

* Freezing is also not friendly to cooked potatoes, as it will darken them and create an unattractive texture. To keep the color of sliced potatoes, place them cold water until they are ready for cooking. This will also improve its crispiness if you intend to fry them. You can also whiten them by putting a few drops of lemon during boiling.

* To enhance the flavor of stewed chicken, let it stand in its broth until it cools down before cutting it into chunks.

* If you are barbequing, brush the grate with cooking oil or spray with vegetable cooking spray to prevent the barbeque from sticking. When fire flares up during barbequing, sprinkle a little water over the flames. Be sure also to remove the barbeque before the fire will burn one side of the meat. To lessen overbrowning of your barbeque, you can apply the sauce only 20 minutes before it is done.

* You can drop lettuce leaves in your soups, gravies and other dishes to get rid of the extra oil. You will notice the oil will easily cling into the leaves so you can easily get rid of them.

* When baking cookies, it is best to make similar shapes and sizes so you can arrange them in even rows and that they will heat evenly. Large spaces in between the cookies can cause them to burn. Do not also leave cookies in the hot baking sheet after they are cooked as this will continue to cook or may burn them.

There are a lot of cooking tips and techniques that we can actually learn when we spend time in the kitchen. These tips and techniques do not only make our cooking easy, it is also very useful to preserve the nutrients, the color and texture as well as the flavor of our food. Knowing some cooking tips and techniques also helps us a lot in mastering the art of cooking.

Cooking Tips and Tricks

From new cooks to master chefs every one wants to learn hints that will maximize the flavor or your recipes as well as save money by keeping the items you purchase fresh for longer. If you have ever slaved over one your favorite recipes and were disappointed by the results, you might have been wondering what I missed. When you’re preparing a recipe following the ingredients and instructions seems self explanatory, so why it doesn’t meat expectations sometimes doesn’t make any sense to us. It is possible that maybe you just did not know some useful cooking tips that could maximize the quality and taste of your favorite cuisine.

Cooking vegetables is one of the easiest recipes to prepare in the kitchen, but if you do not know the tips and tricks to dealing with vegetables  you can end up with vegetables that are bitter tasting have lost their nutritional value or lack the crispness or appearance that you desire. Produce is one of the more expensive items on our shopping lists, which is why it is beyond frustrating when you go shopping on Saturday and by Wednesday you reach into your refrigerator only to find that your vegetables have wilted beyond repair or lost its crispness and nutritional value. With these kitchen tips and tricks on vegetables hopefully you will get the most out of your recipes by creating mouth watering recipes and cuisines you will also get the most for your money by maximizing the life of the fruit and vegetables that you purchase. These easy to use and follow tips will pay off dividends in money saving and flavor.

-Line your crisper drawer in the refrigerator with paper towels to absorb the condensation that can cause vegetables to wilt. Change out paper towels frequently.

-Apples keep in the refrigerator three times longer then if left at room temperature.

-Celery will last in the refrigerator for weeks if you wrap it in aluminum foil before storing it in the crisper drawer.

-To keep strawberries fresh longer, do not wash before storing, and place them between a paper towels in an air proof container, just do not forget to wash before enjoying.

-Keep asparagus crisp by storing up right in the refrigerator in 1-2 inches of water. For the tenderest asparagus gently bend the spear until it breaks, separate the tender spear from the tough end. Discard the tough end and steam the tender end to perfection.

-To get the most juice out of citrus fruit, either roll them on the counter before squeezing, or try to warm them in the microwave for 30 seconds and then let stand for 1 minute before juicing.

-When cooking corn on the cob add sugar to the water to bring out corn on the cob’s natural sweetness, if you add salt it will make the corn bitter and tough. Also for fresh corn on the cob, only boil for 3 minutes, any longer the kernels begin to get tough.

-If a recipe only calls for a half of an onion, cut in half and save the “root” half, it will last longer.

-To keep your potatoes from budding put an apple in the potatoes bag with them.

-Do you like the taste of cooked cauliflower or cabbage, but do not like the aroma that fills your kitchen, try adding a little vinegar into the water while boiling to cut down on odors.

-When you are cooking vegetables that are grown above ground (i.e. Broccoli, cauliflower, squash…) the rule of thumb is to boil them without a cover on the pot.

-Never soak or wash vegetables after you have sliced them, they will lose a lot of their nutritional value.

-Add a tablespoon of sugar to the pot when cooking greens to aid them in retaining there bright green color.

-Perk up wilting lettuce by soaking in a mixture of water and lemon juice.

-Lettuce stores better if you do not wash it before you store it in the refrigerator. Keep the lettuce leaves dry, and wash only what you need right before use.

-Add a little milk to the water when cooking cauliflower to keep its white color

-If you soak you baking potatoes in salt water for 20 minutes before cooking, they will bake faster.

-To keep celery crisp, stand it upright in a pitcher of cold salted water in the refrigerator.

-Over ripened bananas can be peeled and stored in freezer until ready to use for banana bread.

-Add a few drops of lemon juice to water when boiling potatoes to whiten potatoes.

-Instant potatoes are a good base to thicken soups, stews and gravy’s. You can also add instant potatoes to gravy if you accidentally over salt it, and more liquid if necessary to thin back out.

-Never use baking soda when cooking vegetables it will destroy the Vitamin C.

Using these useful tips can aid it getting the best results from your recipes and can save you money by keeping your fruits and vegetables fresher for longer. Check back for tips on Meat and Other Useful Kitchen Tips.

Easy To Follow Cooking Tips

If you are looking to supercharge your weight loss you need to start in your kitchen. There is no question that eating out is probably one of the leading causes of obesity in North America, and you know what it can be reversed and you can look good in your clothes again.

Here are 5 super simple cooking tips to supercharge your weight loss. These tips are easy to understand and even easier to implement. You can actually start today! There is no reason that you can not implement a lot of these tips right now.

My favorite part of the following 5 tips are the fact that they will actually make your food taste better, while actually helping you burn calories, increase metabolism and speed up weight loss. Can you believe that! So without further adieu let’s have a look at these super tips.

Cooking Tip #1 – Start by choosing the right kind of oil to cook with. Throw away those terrible cooking oils and start using heart healthy oils.

Cooking Tip #2 – Start choosing the right proteins for your body. Protein is fats enemy and you can start choosing the right one to combat your blubber.

Cooking Tip #3 – Get the bad food out of your fridge… Now. Foods like margarine, white flour, brown sugar (this one is one that is not always thought of as bad), reduced fat salad dressings etc. These all play a major role in bulking up your mid section.

Cooking Tip #4 – Spice up your cooking existence. You know what, spices can actually cause a 25% increase in your metabolism. I know its hard to believe, but there is a list of spices that are totally awesome for your body and will really supercharge weight loss.

Cooking Tip #5 – Eat some amazing ‘calorie deficit’ veggies. You heard me right, calorie deficit. That means your body uses more calories eating these amazing things that it receives in return. Can you believe that, you actually get a bit skinnier by eating these.

I have been using these 5 super simple cooking tips for the past year now and you know what, they have supercharged my weight loss. There is no question about it. In fact, I was not super overweight to begin with. It doesn’t matter if you have 5 pounds to lose or 30 you need to get into your kitchen and use these tips.

Cooking Tips For Lowering

Many people are looking for ways to adopt a healthier lifestyle. If you are looking for ways you can eat healthier, cooking at home is definitely a great idea. Of course, even when you are cooking at home, you want to avoid cooking high fat dishes that pack on the pounds. Learning how to lower the fat in your diet is important. Here is a look at the top cooking tips you can use to lower the amount of fat in your diet.

Tip #1 – Start Trimming Your Meats

Before you even start cooking the meat for your meal, take the time to trim those meats, no matter how you plan on cooking it. Work to cut off most of the fat. If you are dealing with meats that have a skin, such as chicken, cut off the skin as well to save big time on calories and fat.

Tip #2 – Avoid Using Fat Drippings

Many people use fat drippings when making sauces of gravies. While this can add flavor, those drippings are high in fat. There are easy ways to make sure you get the flavor without the fat. Let the drippings sit for a few minutes and skim off that fat before using. Another tip is to put a few ice cubes into your stock. The fat will stick to them and you can easily remove the fat.

Tip #3 – Add More Spices and Herbs

Since you are taking out the fat in recipes, which can take out some flavor, make sure you add in more spices and herbs. Fats add flavor, which is why so many people are hooked on fats in their meals. However, using nice spices and herbs such as ginger, chilies, garlic, basil, and others will enhance flavor without the fat.

Tip #4 – Stop Frying

If you want to lower the fat in your diet, one of the best top cooking tips is to stop frying. You will find many other methods of cooking that work well. Poach your food, roast it, broil, or even grill foods. This allows you to prepare tasty dishes without adding more fat. If you need to sauté or lightly fry, use non-stick sprays instead of oils or sauté with wine or stock to avoid having to use any fat.

Tip #5 – Choose Healthier Oils

There are times when you will need to use oils when cooking. When this is the case, choose healthier oils. Instead of using vegetable oils or other unhealthy oils, go with healthier options, such as olive oil or canola oil. Canola and olive oil are unsaturated oils, which means their better for you. Olive oil is also known for containing healthy fatty acids that your body needs.

These are just a few cooking tips that can help you lower the fat you and your family eat. With these tips you will be able to cook healthier meals that everyone will enjoy without compromising flavor.

Basic Chicken Cooking

Chicken is quite versatile and can serve as the cornerstone for making tasty and nutritious meals. There are so many things you can do with it. Let’s look at preparation and cooking tips that will have you and those you share meals with super impressed with your dishes.

Chicken Cooking Tips – Preparation Methods

We’ll look at wet and dry seasonings and spices we can use to prepare our poultry. If you are pressed for time you should use dry seasonings since marinades need time to have the flavoring absorb into the chicken. Ingredients I love to use in my marinade include:

• Teriyaki or soy sauce (or half of each for a nice combined flavor)

• Olive oil

• Fresh lemon juice

• Liquid smoke

• Worcestershire sauce

• Minced garlic

• Splash of Jim Beam or your favorite bourbon

If you’re in the mood for using dry seasonings, these are some of my favorites:

• Montreal Chicken seasoning

• Ground black pepper

• Chili powder

• Garlic powder

• Onion powder

• Ground red cayenne pepper

• Paprika

• Tenderizer (helps keep it tender and from drying out during cooking)

A favorite way for many to make chicken is with classic barbeque sauce. Of course you can go to the store and grab your favorite bottle, but if you’re like me, you like to add your own personal touch, even if this means making your own barbeque sauce. I like mine spicy. Here are the basic ingredients, but by no means are you limited to these:

• Chili sauce (or ketchup)

• Brown sugar

• Olive oil

• Vinegar

• Liquid smoke

• Worcestershire sauce

• Tomato paste

• Hot sauce (optional)

Of course, there are plenty of more-involved recipes you can try out and experiment with. Let’s move on to the cooking phase.

Chicken Cooking Tips – Cooking Procedures

So using one of the above seasoning methods, or your favorite recipe, your chicken is now ready to cook. The best ways of cooking poultry are by:

• Baking

• Sautéing

• Frying

• Grilling

Baking is a convenient, non-messy way to cook poultry. Easy clean up as well – just remove and throw away the foil from the pan and you’re all done. Preheat the oven (or the toaster oven) to 375 – 425 degrees, place the chicken in a foil-covered baking pan and place in the oven. For thin pieces, I’ll usually cook them at 375 for around 12 minutes. For thicker pieces the cooking temperature will be 425, between 15 to 20 minutes depending on thickness. The main worry with baking is overcooking, as chicken tends to dry out in the oven if cooked too long. To be safe, cut a small piece to test. Keep in mind the chicken continues to cook after it’s taken out of the oven, so it is okay to take out of the oven if slightly rare.

I’ll sauté my chicken when I’m in the mood for stir-fry. It goes fantastic with red peppers, onions and snow peas. I like to slice the breasts into thin strips, which allows more of the surface area to be smothered in the sautéing juices.

Fried chicken is a classic. Roll or dip the poultry in your favorite breading or batter and toss in the deep fryer. Not much beats the taste of good old fashioned fried chicken. It cooks really quick in the deep fryer – usually five minutes or so. You are guaranteed to have juicy, tender chicken when you fry it because the batter and oil will help seal in the juices. I don’t eat as much fried now as when I was younger because I’m watching my health and waistline, but boy did I always love the taste and aroma of fried chicken.

For many people, especially now that spring is here, and summer is approaching, nothing beats the taste of chicken fresh off the grill. Follow these steps when grilling:

• Get the grill nice and hot

• Put the chicken on the grill on has the flames nice and high

• Cook for 1-2 minutes, then flip and cook 1-2 minutes on high flames

• Reduce the flames to medium, then continue to cook, flipping every 2-3 minutes

• After 10 minutes total cooking time (a little longer for thick pieces), chicken should be done

This sears the chicken on the outside, giving it a bit of a crunchy or crispy texture, while keeping it moist and tender on the inside. When grilling barbeque chicken, be sure to have spare sauce to rub on it at the end of cooking as some will have burnt or fallen off.

Cooking Tips Healthy Diet

Seasonings are so important when cooking a healthy diet. There are ways you can bring out the flavor of seasonings, herbs, spices and chilies. How you cook them, when you add them and how you store them all make a difference when trying to maximize flavor.

Here are a few cooking tips:

Blooming: This is a cooking technique commonly used to maximize the flavor of heartier or spicier seasonings or spices, like chili or curry blends. In a hot pan with or without oil, you add the seasoning and let it cook or toast for a minute or two until it becomes fragrant but does not burn. Quickly add some liquid to stop the cooking process. Or, if you’re cooking aromatics like onions, let the onions are soften a bit, then add the seasoning and let cook a few more minutes. This technique really helps bring out or enhance flavor, especially for soups, stews and some sauces.

Black Pepper: When is the best time to add black pepper to a recipe? Freshly ground black pepper is the key to achieving the most peppery taste. Try not to use pepper already ground in a can or shaker. The flavor difference is huge. When pepper is freshly ground, the oils in the peppercorns are fresh and potent. It also matters when you choose to add the pepper to your cooking. Generally, you will want to pepper the food prior to cooking or browning. The cooking process will mellow the pepper taste. For a stronger flavor, add more at the end of cooking. This way the pepper oils are fresh and flavorful. Add more to suit your taste.

Cayenne and ground chilies: The oils in cayenne or chilies can dry out quickly. It is important how you store them. Usually in just a few months you will notice a difference in flavor and especially the heat level. Cayenne can lose its heat pretty quickly. Store in a cool dark place like the pantry or in the cupboard. Do not store near the stove, or a window, or near humidity, such as in the refrigerator, or near a dishwasher. This storing tip goes for all seasonings.

Fresh Herbs: When is the best time to add fresh herbs? There are hearty herbs and delicate herbs. Heartier herbs like sage, rosemary, thyme, bay leaves, oregano and marjoram should be added at the beginning of the cooking process. Whole herbs or large sprigs can be added to flavor the oil or the water, at the beginning and should be removed before serving. Minced or finely chopped herbs may burn as they cook faster and should be added after the cooking process has started. For example, after the aromatics like onions have started cooking, then add the smaller bits of herbs. The more delicate herbs are parsley, cilantro, tarragon, basil and chives should be added at the last minute. These can lose their bright fresh taste and color very quickly when cooked.

Seasoning your food well is the key to the most flavorful meals. Remember, not all seasonings are created equal. Some are not very flavorful to begin with. They may not be fresh when you buy them. Some herb and spice combinations just don’t taste good. Maybe the texture is too large to get into the food and seems to just sit on top. Sometimes there are fillers, artificial ingredients, preservatives, Msg and a lot of salt and sugar rather than being mostly herbs and spices. It is really important to know what is in the seasonings you are using, as this will greatly affect the taste of your food. This is especially true when you are trying to achieve a more flavorful, healthy diet.