Cooking guide, Famous recipes, Delicious world cuisines, Food facts, Kitchen safety tips and more about cooking..

Tuesday, April 26, 2011

Tips to safe and healthy Barbecue

1. Do not let the lights does not char the meat.

2. Fry over low to moderate temperature.

3. Pickle meat in the marinade, olive oil and lemon juice are at the base. Recent studies have shown that exactly the elements that enable the risk of the formation of carcinogenic substances in heat treatment of meat down.

4. Select a barbecue for products with little fat such as vegetables, lean meats, poultry and fish.

5. However, if there is meat on a fat removed before cooking.

6. Use herbs with pickles. According to research from the University of Kansas, as grasses help the basil, mint, rosemary, cumin and sage, to prevent the formation of harmful acids. To use it, it is preferable to a cool way to add pre-marinated.

7. Not overroast vegetables. Nothing will be useful.

8. Add more vegetables, meat.

9. Clean a grill before each use.

Friday, April 8, 2011

Tips to Reduce Risk of Food Poison

Follow these tips to reduce the risk of food poisoning in the home:

1. Wash your hands thoroughly with soap and warm water and dry them before handling food and after handling raw meat, go to the bathroom to blow your nose or handling animals (including pets).

2. Wash work surfaces before and after preparing food, especially after they were touched by the flesh, including poultry or eggs. No need to use anti-bacterial spray. Warm water and soap is fine.

3. Rags and washcloths regularly and dry thoroughly before reuse. Dirty, wet cloth is the perfect place for bacteria to breed.

4. Use separate cutting boards for eating raw meat and ready meals. Raw meat contains harmful bacteria that can spread very easily to anything it touches, including other food, work surfaces, cutting boards and knives.
5. It is especially important to keep raw meat from ready to eat foods such as salads, fruit and bread. This is because these foods are cooked before consumption, so that any bacteria that is in contact with food are not killed.

6. Always cover raw meat and store it in the bottom shelf of the refrigerator where you can not touch other foods or they drop.

7. Cook food thoroughly and check if it is hot all the way through. Make poultry, pork, burgers, sausages and kebabs are cooked until hot, no pink meat inside.

8. Keep your refrigerator temperature between 0 ° C and 5C. By eating cold to stop growing food poisoning bugs.

9. If you have any food that you eat immediately, cool as quickly as possible (max. 90 minutes) and cooked in the refrigerator or freezer. Use the leftovers from the refrigerator within two days.

10. Do not eat foods past their "use" date label. These are based on scientific evidence, how quickly pests in packaged foods are aligned.

Stir Fried Dishes

Stir Fried Vegetables:
The advantage of this recipe is that there is a way to provide leftover vegetables. Almost any combination can be used to prepare this dish to be quick and easy.
2 Tbs. soy sauce
1 vegetarian-style bouillon cube, crumbled
1 tsp. each brown sugar and vinegar
1 Tbs. cornstarch
1/4 tsp. ground ginger
1/4 lb. fresh whole mushrooms
1/4 cup water
4 green onions, sliced
2 Tbs. oil
8 cherry tomatoes
4 cups total: cauliflowerets, sliced celery, sliced peeled cucumbers, snap or snow peas, diced zucchini and/or yellow summer squash, broccoli flowerets
Mix cornstarch, bouillon cube, soy sauce and water,brown sugar, vinegar, ginger, Set aside.
Heat oil in wok or large skillet. Add all the vegetables. Stir-fry over high heat for about 3 minutes.
Stir in first mixture. Cover and cook for about 3 minutes, stirring once or twice.
Good served with brown rice, sprinkled with toasted sesame seeds or serve as a meat accompaniment.

Time to prepare-15 Minutes

Stir-Fried Shrimp and Pea Pods:

1 lb. uncooked medium shrimp
1 lb. fresh China peas or edible pod peas or 2 pkgs. (9oz.each) frozen pea pods, thawed
1 tsp. cornstarch
1/4 tsp. ground ginger
2 Tbsp. each soy sauce and dry sherry
3 Tbsp. peanut or salad oil
1/2 cup chicken broth
1 can (8 oz.) water chestnuts, drained, thinly sliced
1 clove garlic, minced or pressed

Remove shells from shrimp. Devein. Set aside. Pull ends and strings off peas. Set aside.
Mix cornstarch, ginger, soy sauce, sherry and chicken broth. Set aside.
Heat oil in wok or wide skillet. Add shrimp and garlic. Stir fry over high heat for 1 min. Add peas. Continue cooking for 2 min., stirring.
Add water chestnuts.
Stir in cornstarch mixture. Heat until it boils and thickens. Toss to coat all ingredients with sauce. Serve immediately.
Good served with: Hot fluffy rice and another stir-fried vegetable or meat and vegetable dish, Chinese tea and fresh fruit for dessert.

Time to prepare-15 Minutes

Teriyaki Chicken Stir-Fry
1 Tbs. vegetable oil
1 lb. cut-up chicken breast
1/2 cup teriyaki baste and glaze
1 pkg (16 oz) frozen broccoli, carrots, water chestnuts and red peppers
3 Tbs. lemon juice
Hot cooked rice

Heat wok over high heat. Oil rotate wok to another level. Add chicken and cook 3-4 minutes or until meat is no longer pink in the middle.

Stir in remaining ingredients except rice. Bring to a boil, stirring constantly, reduce heat to low. Cover and simmer for about 6 minutes or until vegetables are tender, crisp. Serve with rice.

Nutritional info
1480 mg sodium,7g fat, 60 mg cholesterol, 28g protein, 21g carboydrate.

Time to prepare-15 Minutes

Friday, April 1, 2011

Mexican Cooking Techniques

Mexican cooking techniques consists generally of methods which familiar with; namely grilling, frying, boiling and baking. Are you familiar with steaming, which is used for most Mexican dishes. Frying perhaps the most pre dominate cooking method which evolves from the early days because ovens were not available. Meats used in Burritos, Tacos, Enchiladas and many other dishes are generally fried. Tortillas, which are commonly used in Mexican recipes, are fried or cooked on a lightly greased skillet.
Today, most of the work of Mexican cuisine has been simplified by the availability of non-stick pans and cast iron, blenders and food processors, ovens, specialized equipment, grills, and prepared spices.
Ingredients used in Mexican recipes:

* Chile peppers - The Ancho chile is the most used - see About Chile Peppers.
* Mesa (special processed corn meal)
* Cilantro - A distinctive, flavorful herb. An essential ingredient in salsa.
* Cumin - Another distinctively flavored seasoning, essential spice in chili.
* Lime - Used extensively
* Cheese, garlic and onion - Seasoning and garnish on many Mexican dishes
* Frijoles/Refried Beans - Served as a side or an ingredient in many dishes.
* Sour Cream - Often used as garnish
* Tomatoes and Tomatillos - Used in many dishes. Tomatillos are used in salsa and sauces.

Possibly the most used cookware is cast iron. The capability to transfer and retain heat makes cast iron well suited for Mexican dishes. Mexican cooking traditionalist will also have a mortar and pestle which used to pulverize or grind herbs, spices and chile peppers. However, most people prefer the convenience and simplicity of a food processor.

A steamer of some sort is also wanted for those interested in preparing Mexican cuisine. Everyone should try home made tamales at least once and although they can be made in boiling water, the time-honored method is in a steamer. Steamers come in several forms and prices, but an old fashioned Chinese bamboo steamer is cheap and works very well.

Frying techniques, grilling, boiling and baking are slightly different from cooking any other food. When frying, use a touch of oil to stop sticking and always pre-heat the oil and skillet. When boiling take care that the liquid does not boil complete away to avoid burning food. When baking or grilling, always pre-heat the oven and watch closely dishes with cheese to avoid burning. When steaming take care that the water in the bottom vessel does not boil away and use a fork to test the tenderness of vegetables sometimes.