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Saturday, March 1, 2014

Best Ways to Make A Wonderful Burger

Burgers are extremely versatile and may be performed using various active ingredients . The main component of the burger is the dental filling or cake. It is also a bun to hold the cake together, although this is optional . Many types of meat can be used to make the burger and you could make hamburgers vegetables.

While the process of making hamburgers may seem simple enough, there are great burgers and not so great burgers , do you all not sharing ? Preparation work requires skill but ares more vital to get fantastic ingredients.
The cake is the heart of each burger and exactly how it is prepared will certainly identify the taste and superior quality of the burger. Although this may be the most typical of meat used , it is not the only one. When you prepare a beef burger , you must ensure that you use the ideal meat.

The ideal meat for the burger is a rough job. The meat is finely ground is difficult to work with and may end up being soggy. It is also likely to collapse throughout barbecuing . A coarse grind will with each other although leaders. It is also important to avoid using huge objects vegetables like red onions or garlic. As an alternative to chop , cut so they can be well infiltrated into the meat.

You might need to add breadcrumbs to ground turkey when you make a turkey burger . This is because the meat is tender and may be difficult to collaborate. The crumbs absorb moisture more to make simple work patties. Including crumbs is also crucial if you want to add steak sauce to the meat. You can mix two or more types of meat if you want to make a delicious hamburger. Beef mixture with sheep or sausage could lead to a fantastic sampling hamburger. When the cake , it is very important to stay away from taking care of the meat too much, as this will encourage them to get soft and pathetic.

After the patties , you must ensure that you follow the instructions for grilling. Make sure the grill is very hot just before starting position and quickly patties on the hot surface. They should stick to the grill immediately put you in , but do not try to change them afterwards. Turn the burger as early will cause them to collapse. When the second side also has separate turn again and minimize heat up , flip the burger when it gets loose or separated from the gate and . Continue cooking for two or three minutes until no pink remains and get rid of the heat high.

There you go - a wonderful hamburger to put your teeth in !

Many different types of meat can be used to make hamburger and you can make hamburgers vegetables.

When you prepare a beef burger , you must ensure that you make use of the ideal meat. When you make a turkey burger , you might need to add breadcrumbs to ground turkey . If you want to make a fantastic burger, you can mix two or more types of meat. After the patties , you must ensure that you comply with the instructions for the barbecue.

The Art of the Barista: A Brief Guide for the Gourmet Chef

As a chef (whether professional or not ) you have mastered your favorite foods the art of cooking . It is you who is selected to cook on nights when company comes , and as you can see your guests say that they are well pleased with the food . Just when you thought the night would go without a hitch , something happens .

They watch as each crouches to the bitter taste of cappuccino with dinner.
Since you followed the instructions that were included with your semi-automatic espresso machine, you have it to be the perfect drink to match the meal. Now one finds wonder if this machine is not broken. In this case, it is most likely not your espresso machine. More than likely, it was the way you brewed it .

As a chef you take the time to master your art. Now , it seems , may be the time to learn the art of the barista as well .

The art of the Barista
Before we talk about the skills you need , let us first talk about what a barista. A barista is a person who is trained in the art of making espresso. It may seem like a small thing , but actually there are those who are trained professionals in business, and who take the profession very seriously. These experts often work not only on the field , but also in barista competitions and have formal training in the production of espresso (and related drinks).

Just as your kitchen can be considered an art form , so is the art of the barista.

Getting Started with the Basics
Brewing that perfect cup of espresso is more than just following the instructions, that came with your commercial espresso coffee machine. It’s about knowing what espresso is, and understanding what it takes to make it the right way. The barista accounts for every aspect of the process from bean selection to pouring.

If we break down the steps it takes to brew the perfect cup , the process could be divided into four main phases . Makes a mistake in one of these stages may in espresso that is too bitter or too light and thus less spicy is either the result .

Bean Selection: The first thing that the barista taken into account , the bean is located . Beans should be fresh (fresh roasted if possible) and a dark roast preferred. Most professionals are preferred beans that have been grown in a certain area or floor , but for our purposes freshness is the most important here .

Grind : Next in the process we need to consider the loops. At this point a professional would in the moisture factor , and would make a slightly coarser grind on a humid day . For the beginner, the most important element is consistency. You want it done a pretty fine grind with a high quality coffee mill.

Tamp : In the third step, we fill our filter basket with the finely ground coffee. You should fill it to the point where the coffee only increases over the edge. Then you want to stomp the reasons . A company also pressure of about 6 kg is about right . If you plug it too much not in a position to be too little, and the espresso will be too easy. Water A good guide if you stuffed right or not, is the amount of cream left on the espresso. If there are no ( or very little ) , you do not stomp with enough pressure.

Brewing : Although most machines are automated today, even if you decided to home exhausted espresso machines , which were very easy to buy, there are factors that need attention with brewing . The proper brewing temperature is 92-96 degrees Celsius , and the ideal pressure 135psi . Withdrawing time should be 25 to 30 seconds. Much longer and be your espresso too bitter . Any shorter and it will not be strong enough.

You now have a basic idea of what is the art of the barista. Of course, this article provides only an overview of the art. In truth, practice makes perfect , but if you do not want to take your knowledge further , there are many sites dedicated to teaching. To consider next steps would be learning recipes for the perfect latte or cappuccino.

Some Easy Cakes and Dsserts Recipes

Simple Pound Cake:
Cooking Time:
55-60 minutes

4 ounces Butter, softened
3 cups Sugar
4 Eggs
2 cups Flour
½ teaspoon Baking powder
½ cup Sour cream
1 teaspoon Vanilla extract

Place the butter and sugar in a mixer. Cream until smooth.
Add the eggs - one at a time with the mixer running.
In a separate bowl, sift together the flour and baking powder. Blend well into the mixture.
Add the sour cream and vanilla and mix until blended.
Pre-heat the oven to 325°. Grease and flour a bread pan. Pour in the batter.
Bake for 55-60 minutes. Allow to cool before serving.

Chocolate Heart Cake:
Serve this dessert as a romantic finale to your Valentines' Day with your sweetheart. If fresh raspberries are not available, use fruits in season or what is available like strawberries or blueberries.
Cooking Time:
Preparation: 30-45 minutes / Cooking: 45 minutes

1 ¾ cups all purpose flour
1 cup less 1 tbsp unsweetened cocoa powder
1 ¼ tsp baking soda
1/8 tsp salt
¾ cup (1 ½ sticks) butter
2/3 cup granulated sugar
2/3 cup, firmly packed, brown sugar
2 large eggs
2 tsp vanilla extract
1 ¾ cups buttermilk

For the Frosting:
2 cups prepared frosting
2 cups whipped cream
1 pint fresh raspberries

9-inch heart-shaped cake pan
2 pastry bags with small star tips
Waxed paper

Preheat the oven to 350 degrees. Line the bottom of the pan with waxed paper. Grease the paper and all sides of the pan, and then dust with flour.
In a medium bowl, mix flour, cocoa, baking soda and salt. In a large bowl, using an electric mixer set on medium speed, beat butter, granulated sugar and brown sugar until light and fluffy.
Add the eggs, one at a time, beating after each addition. Add vanilla; mix until blended.
At low speed, alternately beat flour mixture and buttermilk into butter mixture just until blended. Pour batter in prepared pan.
Bake the cake until a toothpick comes out clean, about 25 to 30 minutes. Transfer to wire rack; cool for 10 minutes.
Turn out and remove the waxed paper. Turn the cake topside up and cool completely.
Frost the cake evenly with chocolate frosting. Run the tines (forks) of a fork across the top of the cake to form a wavy pattern south-to-north across the cake (from the bottom of the heart to the top).
Spoon any leftover frosting into a pastry bag fitted with a star tip. Starting an inch from the edge, pipe out stars in a heart shaped pattern, following the edges of the cake. To make a star - squeeze the bag and lightly lift the tip to form the star.
Fill another pastry bag with the whipped cream, fitted with a small star tip. Pipe around the top, outer edge, and along the bottom of the cake, forming a scroll pattern.
Garnish with the raspberries!

Cream Puffs:
Makes 12
Cooking Time:
55 minutes

1/3 cup sugar
¼ tsp salt
2 tsp vanilla extract
¼ cup margarine
3 cup skim milk
1/8 tsp salt
nonstick spray coating
1 cup all-purpose flour
3 tbsp cornstarch

Spray a baking sheet with nonstick spray coating. Bring water, margarine, and the ¼ teaspoon salt to boiling.
Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Cool 10 minutes.
Add the 4 eggs, one at a time, beating until smooth after each addition. Drop batter by heaping teaspoons, 3 inches apart onto baking sheet, making 12 mounds.
Bake in a 400 degree oven for 30 minutes or till golden brown and puffy. Cool.
Split cream puffs and remove any soft dough from inside.
Meanwhile, for pudding, in a saucepan combine sugar, cornstarch and 1/8 teaspoon salt. Stir in milk.
Cook and stir till bubbly. Cook and stir 2 minutes more. Remove from heat.
Gradually stir 1 cup of the hot mixture into the beaten egg. Return all to saucepan.
Cook and stir 2 minutes more. Remove from heat. Stir in vanilla and food coloring, if desired. Pour into bowl.
Cover surface with clear plastic wrap. Chill.
To serve, fill cream puffs with pudding and strawberries.

You could substitute the chocolate frosting with white chocolate frosting or whipped cream!

Italian Steak Sandwich

Everyone loves a juicy steak sandwich, topped with flavorful ingredients and encased in a nice sturdy bread. Grill the ingredients and serve in anything from a pita to tortillas, or pile ingredients in a bun or roll and grill until the bread is crispy.

1/4 cup honey mustard

1 tablespoon horseradish

1/3 cup sour cream

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1/8 teaspoon pepper

4  hoagie buns, sliced

1/4 cup butter, softened

2  leftover grilled ribeye steaks

1 jar (7-ounces) roasted red peppers

2 cups shredded provolone cheese

2 cups baby spinach or arugula leaves

Combine mustard, horseradish, sour cream, oregano, basil and pepper. Spread sides of hoagie rolls with butter cut; grill until golden brown. Place on the work surface.

Slice the steak against the grain. Drain peppers on a paper towel, cut into thin strips. Spread buns with mustard mixture, layer on the steak, cheese, peppers, spinach.

Top hoagie bun above. Wrap in foil. Sandwiches Grill over medium heat, turning several times direct and pressing with a spatula for 9-12 minutes.

Look buns carefully when you broil on the grill before adding the ingredients of the sandwich. They can burn quickly. Use heavy paper or two layers of plain paper to wrap sandwiches.

Foods Trends that aren't going anywhere

Getting smart about carbs
When I finished graduate school in the early 1990s were carbohydrates such as bagels, pasta and potatoes as superstars for energy. Then a resurgence of the Atkins diet is for weight loss sparked an era of low-carb or no- carb diet. But from a nutritional point of view Carbohydrates provide B vitamins, iron and fiber and are good fuel for our muscles and brain.
The key ? We should choosing whole grain carbs like brown rice and barley often . Rather than refined carbohydrates such as white rice or white pasta This is because whole grains usually have more vitamin E, magnesium and zinc, and a lower glycemic index ( which is better for blood sugar control) . And healthy grains such as buckwheat, quinoa and Kaniwa ( a cousin quinoa and pronounced kah - Nyee - wah) are here to stay , not only because they are gluten-free - obviously a big trend to - but also because they are quite grains with lots of good- for-you services , including protein .

Try : Nutrient - packed dinner salad : Cook 1 cup (250 ml) of quinoa in 1 cup water and 1 cup of milk ( the milk adds extra nutrients such as calcium and magnesium) . Toss cooked quinoa with torn leaves kale, toasted walnuts , diced avocado and grilled chicken . Then drizzle with your favorite salad dressing and enjoy!

Food socially conscious meat
Many grocery store chains such as Longo’s, , Whole Foods and Sobeys offer meat that have been certified to be humane by Humane Farm Animal Care non-profit organization : that is, the animals fed a nutritious diet , raised without antibiotics and had enough space for grazing . I feel good buying meat from producers, to respect animal welfare. It costs more , but hopefully , as the demand for these products increases, prices may come down. Is hand in hand with this trend is that , as these meats can be more expensive , more families go meatless more often , which is good for our health and the environment.

Sensible about sodium
The average Canadian eats about 3,400 milligrams of sodium per day , which is about one and a half teaspoon of salt. Some of that comes from over salting , home-cooked meals , but more than 75 percent comes from packaged foods. We need some sodium to control our blood pressure and help our muscles and nerves function properly, but eating too much can lead to high blood pressure.

Health Canada recommends that sodium intake for most people should be limited to 1,500 milligrams daily . What I feel is an achievable goal is the new recommendation Hypertension Canada. His group analyzed the latest scientific and found that for most adults , concessions to a maximum of 2,000 milligrams of sodium (which is just under a teaspoon of salt ) per day still have a positive effect on blood pressure could. If you are the risk of high blood pressure, with your doctor about what to talk right for you.

Tip: Sodium adds up fast in packaged foods , so be sure to read food labels . Eat more fruits and vegetables, they are of course no- or low- sodium.

With better breakfast
Gone are the days of eating only a muffin for breakfast. The trend is now towards eating protein in the morning help with satiety , which can minimize later in the day overeating. Protein also helps build muscle and antibodies . Experts recommend we aim for 25 to 30 grams of protein for breakfast.

Try : Each of these breakfast contains about 25 grams of protein : a peanut butter sandwich on whole wheat with a glass of milk (440 calories) , 1 cup (250 ml) Greek yogurt and ¼ cup (60 ml) almonds and a handful of blueberries (365 calories ), 2 scrambled eggs with 2 slices of ham and 1 cup soy drink ( 390 calories).