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Strategies On How To Cook Gourmet Food
Article by Charles Thornsbury
Cooking is an art that many people enjoy. Many people aspire to be the next Emeril Lagasse or Julia Child in their kitchens, but lack the skills and knowledge. The following article will provide you with a myriad of cooking tips and tricks that will get you on the road to being as good as any top chef.
Stove
To avoid burning food, when you cook on the stove or in the oven, use a loud timer to help you remember to check on your food. Also, set the timer a little early so that it will give you extra time to grab the potholders and the cooling racks. If you need extra cooking time, don’t forget to reset your timer.
When cooking fruit pies, avoid messy spills in your oven, To avoid a bubbling mess on the bottom of your oven, place a baking sheet or pizza pan on a shelf below the pie. Don’t line the bottom of the stove with aluminum foil, as this will prevent proper circulation.
To keep your spices and herbs at their freshest, do not store them above your stove. The steam and heat can alter and weaken their flavors and textures, and may even cause clumping. Try to find a dry, cool place such as a drawer or pantry for storing these items.
Timing is everything when cooking several courses. Anything that has to be baked for a long period of time should go in the oven first. If you have to have a pot of boiling water to whip up some instant potatoes put it on next. Then gather up the rest of your ingredients for various stove top dishes that are quickly prepared.
Don’t try to squeeze your Thanksgiving turkey into a roasting pan. Never try to cook your turkey in a roasting pan that is too small. If it is touching the sides of the pan, the bird will steam, not roast. Place a rack in the pan that will raise the turkey so that hot air will circulate around it. Don’t forget to line the bottom of your stove, in case of any drips.
Store your spices in a cool, dark place, such as a cabinet or pantry. One of the biggest cooking mistakes people make is storing herbs and spices above the stove. The heat, humidity and light will causes herbs and spices to lose their flavor. For the most flavorful meals, take good care of your spices.
Store your cooking spices in a cool dry place. This will ensure the longevity and potency of the flavors in your herbs and spices. A dark cabinet away from the stove is the ideal storage place. Spices kept in bright, hot environments usually fail to maintain their flavor long before any expiration date comes.
In conclusion, many people enjoy the fine art of cooking. They work in their kitchens with food, in the hopes of emulating successful chefs from around the world, but often lack the skills and knowledge to do so. If you use the tips from this article, you can become a master chef at home.
About the Author
The http://www.frigidairestove.net site gives you lots of frigidaire stove information and advice.
Cook books to make Christmas dinner easy
Article by Amy McKie
Christmas is looked forward to by everyone, but many people find that they end up stuck in the kitchen all Christmas Day, desperately trying to make the best Christmas dinner ever. Whether you fancy yourself as a supreme chef or not though, cooking this meal is never easy, so why not accept help from some of the nation’s favourite celebrity chefs? Here are our favourite cook books to use when cooking Christmas dinner this year:
The Ultimate Festive FeastAs its title says, this book really is the ultimate guide to Christmas cooking. The Ultimate Festive Feast has been compiled by various celebrity chefs and contains some of their best ideas for Christmas dinner, from pies to cakes to roast dinners. You can pick all of your starters, main courses and desserts for years to come from this book, and no matter where you and your guests’ tastes lie when it comes to Christmas dinner, you can guarantee you will find something that takes your fancy. The chefs that are featured in this bumper pack of recipes include Jamie Oliver, Gordon Ramsey, James Martin and Mary Berry, along with many others.
The Hairy Bikers’ 12 Days of ChristmasThe Hairy Bikers are well known for their TV show of the same name, in which our favourite motor-biking chefs from the North East travel around the country to sample and recreate some of the best local foods. This book is dedicated to Christmas and includes a selection of Si King and Dave Myers’ favourite Christmas meals, all of which are completely fool proof, so you won’t find yourself struggling to understand any tricky instructions. The book also contains some excellent hints and tips for ways to finish off and re-use any Christmas leftovers you end up with once the holiday season has passed, so you can minimise food wastage and get the most for your money while also enjoying some absolutely delicious food!
Mrs Beeton: How to CookThough not technically a Christmas cookbook, Mrs Beeton is one of the most famous cooks to emerge from Britain, despite the fact that her recipes are now over 150 years old! Isabella Mary Beeton was born in 1836 in London and wrote a number of excellent books on general household management, in which she included a selection of superb recipes. These have now been updated for the 21st century, with hard-to-find ingredients replaced with ones you can pick up in your local supermarket. They are all still decidedly delicious though and you will be able to create a fantastic Christmas meal with them.
About the Author
You can head to any online book shop to find more Christmas celebrity chefs books.
Watch Gordon Ramsay cook Brill with Red Wine Sauce
How To Cook Famous Restaurant Secret Recipes
Article by Anne R
Duplicate your favorite brand-name foods at home with common ingredients.If you can fry an egg, you can get started with “America’s Secret Recipes” immediately.Tonight I made *Red Lobster Cheddar Biscuits, pg 80 from the book America’s Secret Recipes by Ron Douglas. WOW!!! They were a BIG HIT!!! My husband said “you done good”.Do you spend hours each month waiting in a restaurant lobby to get seated? Do you spend hundreds of dollars per month paying others to cook secret recipes that you never thought you would be able to cook on your own? FACT: The average American family eats out 3 or more times per week. Considering the amount of money it costs for a decent meal these days, this can easily translate into hundreds of dollars spent on food each month at the bare minimum! Cook the same recipes from your favorite restaurants for friends and family and have them convinced that you’ve ordered in. They simply will not believe that you’ve learned the secret, guarded recipes from the best restaurants.What if you could: *
Cook these killer dishes “on demand”, from your very own kitchen whenever you felt like it. *
Make ANYONE, your friends or family, go all wild and gaga over your food at the next bash, party or gathering. *
Cook these dishes for a fee and start earning good money simply by following the surefire instructions in this recipe book.
Save Money and Skip Those Long Lines – Get the Step by Step Instructions for Making
America’s Most Wanted Recipes in Your Own Kitchen…Impress Your Family and Friends With Exact Replicas From The Following Famous Restaurant!!
HOME COOKING: Marie Callender’s Restaurant & Bakery Recipes to Cook Home
Article by Brian Alan Burhoe
MARIE CALLENDER’S RESTAURANT & BAKERY serves up a wide variety of classic American foods updated with today’s flavors, including their Famous Pot Pies, Freshly Roasted Turkey Dinner, St. Louis Bourbon BBQ Ribs and Gorgonzola, Pecan and Field Greens Salad.
And – Cream pies, fruit pies, meringue pies, even pies with no sugar added. And that chicken Pot Pie is to live for…
Each restaurant also features a Salad Bar, freshly prepared home-style soups and signature cornbread, baked fresh and served hot from the oven.
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>>> If you want to prepare a delicious meal to impress family, friends or even a hot date – here are Marie Callender’s most popular recipes of all time…
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–Marie Callender’s Chicken Pot Pie–
>> Filling:
2 cups water
14 ounces boneless, skinless chicken breasts,cut into 1/2-inch pieces
2 carrots, peeled and cubed (about 1 cup)
2 ribs celery, sliced (about 1 cup)
1 medium onion, chopped (about 3/4 cup)
2 tablespoons chicken bouillon granules
1/4 teaspoon black pepper
1/4 cup butter
4 tablespoons cornstarch
1 tablespoon flour
1 cup heavy whipping cream
1 cup frozen peas
>> Crust:
2 cups flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally.
Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.
To make the crust: Heat oven to 400 degrees F.
Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form.
Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough water to hold the dough together.
Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate.
Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.
To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust.
Seal crust and flute edge. Bake in a 400 degree F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.
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–Marie Callender’s Corn Bread–
1 (9 oz.) box Jiffy Corn Muffin Mix
1 (9 oz.) box Jiffy Yellow Cake Mix
Prepare each box according to package directions and gently fold together.
Pour into a greased (with strained bacon fat) 9 x 13 pan. (You can sprinklewith a little crisp bacon.)
Bake according to box directions for the yellowcake mix.
>> Honey Butter Recipe:
1/4 pound BUTTER
1/4 cup strained bacon drippings
4 slices bacon, cooked crisp and crumbled
Beat butter until light and creamy. Add drippings and bacon. Take equalamount of honey (approx. 2/3 cup) and beat into butter mixture until lightand fluffy (almost floats out of the bowl.
Can be frozen (will last up to ayear).
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–Marie Callender’s Pie Crust–
1/4 cup butter
1/4 cup shortening
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 egg yolk
2 tablespoons ice water
1/2 teaspoon vinegar
Beat together butter and shortening until smooth and creamy; chill untilfirm.
Sift together flour, sugar and salt in medium bowl.
Using fork, cutbutter and shortening into dry ingredients until mixture has a consistenttexture.
Mix egg yolk, ice water and vinegar into dough, then form into balland refrigerate about 1 hour.Preheat oven to 450.
When dough has chilled, roll it out and press into pieplate.
Press parchment paper or aluminum foil into crust and weight crustdown with ceramic pie weight or another pie plate filled with dried beans.
Bake 15 minutes, then remove weight or pan filled with beans and prick crustwith fork to allow steam to escape.
Bake another 5-10 minutes or until crustis golden brown. Let crust cool.
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–Marie Callender’s Chocolate Cream Pie–
To pie crust, add:
1 small box chocolate pudding (either cooking or instant)
1 small box vanilla pudding (either cooking or instant)
1/4 teaspoon rum extract (more or less to taste)
Cool Whip
Prepare pudding mixes according to directions in separate pans or bowls. Add rum extract to vanilla pudding and mix.
Pour half of chocolate pudding into each crust and spread evenly. Pour half of vanilla pudding on top of each chocolate layer and spread evenly, being careful not to mix the layers.
Chill in fridge. Once chilled and set, top with Cool Whip.
Can also top with meringue.
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Dig In and Enjoy!
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A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation.
Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.
His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular new Recipe Site TRIOND’S NOTECOOK at Click Here to See My Recipes on Notecook!.
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Although best known for its pies, Marie Callender’s also has a fantastic Potato Cheese Soup recipe. Give it a try!
–Marie Callender’s Potato Cheese Soup–
8 cups potatoes; peeled and cubed
4 cups water
2 cups chopped onion
4 cups chopped celery
2 teaspoons salt
4 cups half-and-half
6 tablespoons butter or margarine
1 cup shredded sharp Cheddar cheese
In a large saucepan, add water, potatoes, onions, celery, and salt.
Bring to a simmer; simmer 15 minutes or until vegetables are tender; drain. Transfer to blender and puree until chunky.
Return to saucepan; add half-and-half, butter and cheese; simmer until hot, stirring to melt cheese.
About the Author
My Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. My food articles and recipes are on the popular new Recipe Site TRIOND’S NOTECOOK at Click Here to See My Recipes on Notecook!.
Cook It Raw, Lapland – By RedVisitor.com Some of the best chefs in the world together for the Cook It Raw event in Lapland, Finland. Chefs David Chang (Momofuku, New York), Rene Redzepi (Noma, Copenhagen), Daniel Patterson (Coi, San Francisco), Yoshihiro Narisawa (Les Creations de Narisawa), Inaki Aizpitarte (Le Chateaubriand, Paris) and Petter Nilsson (La Gazzetta, Paris) foraging in the forest for wild ingredients in preparation for the event’s final dinner.
Jamie’s 30-Minute Meals: A cook book from a MasterChef
Article by eve.amelie
What is the difference between a master chef and the one who knows only how to prepare a few regular dishes. A master chef will do the same preparation in a few second that will take a layman’s hours. A master chef is aware that he can make a variety of dishes from those limited ingredient available, but it will leave a regular cook into dilemma if even a one ingredient is missing from the kitchen. A master chef can present the same old dish is such a way that your taste buds will crave to have that dish right away. What else a master chef is a master chef and Jamie Oliver is going to tell you how you can beat this master chef in every aspect of cooking by teaching you some tricks and tips.
Jamie Does cook book and TV review
Article by Roger Shann
Jamie Does……. The new Acompanying book to the programmes By Jamie Oliver
In the new tv programmes by Jamie Oliver (UK only at the time of writing) “Jamie Does” several different places. Morocco, Southern Spain, Greece, France, Stockholm and Italy.
Jamie does do the business for me in the first two programmes. So much so that I went out and bought the acompanying book to the programmes!
His enthusiasm for great recipes comes through in the acompanying book to the programmes as much as it does in the tv programmes. Traditional recipes are given due honour but Jamie also puts his own twist onto them. Reading the acompanying book to the programmes you feel that he is learning by the culture rather than trying to force his own point of view.
Jamie does not have any qualms about giving us “full fat” recipes either. The healthy options are in there but so is everything else. I have cooked the “Best Chorizo and Tomato Salad in the World” (page 22) and it is really good but the fat by the sausage is not spared. A bit of self indulgence now and again does nobody any harm though in my opinion.
The recipes are easy to follow and with generally easy to source ingredients, though Jamie does give some suggestions for replacements for the harder to find items. There are several extra dishes that do not feature in the tv programmes.
The photography in the acompanying book to the programmes is superb in my opinion, David Loftus has done a cracking job (as in all of Jamie’s other books) and the travelogue is very interesting. The local history and culture of each location,area, particularly relating to cooking, gets good coverage.
I do realise that Jamie Oliver and his style is not to everybody’s taste but I thoroughly recommend Jamie Does as a great addition to anyone’s kitchen bookshelf.
In the UK the acompanying book to the programmes is retailing at
www.easycookvideos.com – How To Cook Turkey For Thanksgiving & Christmas That Is Always Moist & Juicy. This will be the best roast turkey recipe you have ever eaten. No more dry turkey for you! Be the hero this Thanksgiving and Christmas. Your family and friends will love it
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