Cooking Tips & Recipes

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A Beginners Guide to Chinese Cookery (27 Jun 2006)
All about the ingredients, equipment and techniques you need to start cooking Chinese food at home.

The Art of Frying (27 Jun 2006)
Frying is one of the most basic forms of cooking and yet, surprisingly, it's the one that seems to go wrong the most often.

The Gentle Art of Frying (27 Jun 2006)
Frying is one of the most basic forms of cooking and yet, surprisingly, it's the one that seems to go wrong the most often.

Need a New Recipe? (27 Jun 2006)
You don't have to rely on leftovers anymore, since you can visit popular sites that offer free recipes to enliven your dinner table for family or guests.

Reasons Why Crock-Pot Cooking Is a Great Alternative to Cooking the Old Fashioned Way (27 Jun 2006)
The Crock-Pot is not a new phenomenon and has been around for many years. However, recently more recipes have been listed using the Crock-Pot as the ideal appliance. There are a few reasons why using a Crock-Pot is a great way to cook.

Light Calorie Cooking: How to Cook Low Calorie Foods Which Still Taste Fantastic (27 Jun 2006)
Many people these days want to control their diets so they are eating low calorie foods, but low calorie foods that still taste great. The way to get low calorie foods that taste great is through light calorie cooking. There are a few tips to consider when embarking on light calorie cooking adventures where the calories are low but the taste is high.

Dessert Sauces and Ice Cream Sundae Toppings - 6 Common Terms Explained (27 Jun 2006)
Ever wonder what the difference was between a syrup, sauce, spread, cream, butter, or curd? These creamy creations can totally enhance desserts other than ice cream. Below are a few of the common terms associated with dessert sauces and ice cream sundae toppings, along with ideas on how to use dessert sauces with your favorite recipes. They are listed in order from thinnest to thickest consistency.

How To Deep Fry A Turkey (27 Jun 2006)
Maybe you've seen a TV chef deep fry a turkey and wondered what it would taste like? Stop wondering and give it a shot. With this Deep Frying Turkey Guide you'll learn everything you need to make your Thanksgiving dinner a meal to remember.

Meringue Made Simple (27 Jun 2006)
Using meringue to top a fruit pie is an easy and elegant way to serve these delicious pies. Lemon meringue is the most popular meringue type pie but you can try orange or lemon cream as a new twist.

Chinese Cooking Technique: Deep Fry (27 Jun 2006)
There are usually 2 ways of deep frying in Chinese cooking:

How to cut a cake (27 Jun 2006)
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.

Wok this Way! (Part 4 of 5) Cleaning and Caring for Your Wok (27 Jun 2006)
Non-stick woks do not require seasoning, and come with simple cleaning instructions from the manufacturers, while steel carbon and iron woks require seasoning. Cleaning a seasoned wok is a lot different than a non-stick wok, and this is what we will cover here.

How to Make Pizza Healthy for You (27 Jun 2006)
Pizza. It's the weakness of many, many people including me. I love pizza- always have. I eat it in moderation, but it's still one of my favorite foods. There's now good news for pizza lovers.

The Perfect Omelet(te), How to Cook It (27 Jun 2006)
Eggs are one of nature's little wonders, and what do we do with them? We beat them into submission, cook them to a leathery finish and use them to hang other, less palatable, ingredients together. The method I give, on the other hand, is my homage to the humble egg.

Wok this Way! (Part 3 of 5) Seasoning Your New Wok (27 Jun 2006)
Seasoning your new wok: Seasoning is the most important thing you can do to your wok. Only carbon steel and iron woks need to be seasoned. The purpose of seasoning is to remove the manufacturer's protective coating and coat it with a thin layer of oil. This creates a smooth cooking surface which enables food to shift and glide easily, thus preventing your food from sticking, discoloring, and picking up a metallic taste.

Cool Summertime Cooking (27 Jun 2006)
Tips for keeping cool in the kitchen!

The Almighty Beer-Can Chicken (27 Jun 2006)
A popular method of cooking chicken in recent years both in Barbeque contest as well as backyard barbeques is the beer-can chicken.

The Best-Kept Secrets of Beef Revealed! Get Ready to Become the Meat Expert in Your Family! (27 Jun 2006)
Do you helplessly stand at the meat counter looking from package to package, not knowing what to buy?

Wok this Way! (Part 2 of 5) Selecting a Wok (27 Jun 2006)
Woks come in 2 different bottoms, the traditional round-bottomed woks, and the "westernized" flat-bottomed woks. Both have their advantages, but there're reasons that the traditional wok lasted thousands of years in Chinese kitchens. The flat-bottomed woks do not heat as evenly. The flattened area creates a little angle around the bottom that makes it harder to manipulate your cooking utensil. Food may get caught in this area, becoming overcooked or even burnt due to the lack of movement.

Barbecue for You (27 Jun 2006)
We all love a great barbecue but just where did it originate ? learn about its history and how it came about.

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