Cooking -- What You Need To Know (27 Jun 2006) From ancient times till the nineteenth century cooking was basically a survival skill. The nineteenth century marked the division of cooking into two main categories.
Wok this Way! (Part 1 of 5) (27 Jun 2006) Since the essence of Chinese cuisine is to achieve food tenderness through quick cooking to retain the natural taste, flavor, and color of the ingredients, the wok's ingenious unique design makes it a perfect fit in Chinese cooking. Its bottom concentrates heat to achieve 2 objectives: 1) to direct the heat at the food, while sealing in the flavors and allowing food to be cooked evenly, and 2) to allow cooking food quickly with very little oil.
Hot Apple Pie - The American Apple Pie Legacy (27 Jun 2006) While each country might have its own preferred style, "American Style" apple pie includes your basic pie with apples in it, spiced up with cinnamon and/or nutmeg. Some folks top it off with a scoop of ice cream (such as vanilla) and this is known as "Apple Pie a la mode."
Cooking With Kids--Safely! (27 Jun 2006) A few things to remember when cooking with kids, plus a few kid-friendly recipes.
Barbequing, a Fun and Convenient Way to Make Dinner (27 Jun 2006) There's nothing more enjoyable than having friends and family gathered around amidst the wonderful smells of charcoal-grilled prawns, vegetables and selected favorites. Barbecuing is one of those time- honored rituals that go hand in hand with summertime. Whether you're in your backyard or at you're favorite camping site, barbecuing is a pleasure to be enjoyed by the whole family.
To Fry Or Not To Fry? (27 Jun 2006) Is frying food really as bad for you as you were lead to believe? Well, maybe. But it sure is good!
What is a Serving Size? (27 Jun 2006) Have you ever wondered how much a serving really is. Well, pull out your box of raisin bran, grab the milk a bowl and a spoon. Now fill up your bowl with cereal pour on the milk and get ready. This is around four servings.
Picnic Checklist (27 Jun 2006) In the previous article, we suggested that you start a picnic checklist, improve it over time, and keep it handy for picnic prep. Here's a list to get you started. Scratch out the items you don't need and add others until you have the perfect list for your family. If you keep the list on your computer, you can print out a new copy whenever you need it.
Picnic Tips and Tricks (27 Jun 2006) The most difficult task of a picnic is remembering everything. Make a list on the computer of everything you might need for a picnic. Then as you pack, check off the items that you really need. Save the list for the next picnic or camping trip. When you return, add items that you wished you had taken. Eventually, you'll have the perfect list for your family.
Bread in the Woods (27 Jun 2006) We really like fresh bread while we're camping. There is something about bread products that just seems especially good in the woods. Maybe it's the fresh air; maybe it's the appetites that we work up in the woods.
Baking Bread in a Dutch Oven (27 Jun 2006) Dutch ovens were made for baking. In the hands of a practiced baker, a Dutch oven will create beautiful breads and desserts. (Though some of us tend to burn breads in a Dutch oven.) You can always bake bread in a well-oiled Dutch oven but instead of baking directly in the oven, consider this method: Put the dough in a baking pan and the pan in the Dutch oven.
Family Meal Planning Made Easy (27 Jun 2006) Family meal planning doesn't have to be difficult or time-consuming. In fact, taking a little time to plan ahead can actually save you lots of money and time spent in front of open cupboards thinking "what should I cook for dinner?"
Substitutions for Commonly Called for Ingredients (27 Jun 2006) What should you do if you are in the middle of a recipe and realize you are out of an ingredient? You could send your child to the local convenience store for cream cheese and end up having to serve your caviar with Velveeta because to a 13 year old they are both soft cheeses.
Foods That Freeze Well (27 Jun 2006) "Can I freeze it?" is a question often asked in our homes, and for good reason. Probably most of us, at some point or another, have attempted to freeze a particular food only to find out that it did not freeze well and either spoiled or became inedible.
Clarifying Butter (27 Jun 2006) Clarified butter is a delightfully rich concentrated butter that can be used in cooking and making mouth watering sauces. Traditional methods for making this rich butter concentrate can be a little intimidating at first, but not anymore. There is a very simple and easy 4 step method to make clarified butter. The only catch is that you need to plan a day ahead of time...
Do a Dry Rub First (27 Jun 2006) The debate on ribs has ended in my home. After years of toil I have finally capitulated and agreed to make ribs the fool proof way every time. Consequently the neighbors, the kids, and family from out of town all place special requests for ribs.
Eating Healthy with a Meat Grinder (27 Jun 2006) Americans consume too much saturated fat and cholesterol in their diets. A meat grinder can help anyone who is looking for a way to control the amount of fat and fillers in their meat products.
How Not to Cook (27 Jun 2006) This is dedicated to the cooks in my life that I loved.
How To Choose A Quality Cookware Set (27 Jun 2006) If you are considering purchasing new cookware, you probably are wondering how to make the most sensible purchase and still get all the pieces and features you need. Price is always a major factor in deciding which cookware set is right for you. Choosing the perfect cookware set involves much more than color and the availability of nifty glass lids that you can see through. If you are a serious cook, or simply want the best deal for the price, you will need to be more practical in making your decision.
Cooking Aprons: An Overview (27 Jun 2006) We all take notice of the chefs in our favorite restaurant, at one point or another. We recognize them by their signature hats and chef aprons. Chefs have used cooking aprons for a countless number of years. Not only is it the attire-of-choice at many high-end restaurants, chef aprons are a functional accessory to their wardrobe.
