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Posts Tagged ‘Cook’

Crock Pot Cooking – Why Bake In The Sun When You Can Cook Under It?

March 14th, 2011 | Author: admin

During summer one of the places in the house that most people would like to avoid spending would be the kitchen. But every homemaker still needs to feed their family and there are certainly ways where one can ideally avoid cooking on gas stoves or ovens which tend to generate plenty of heat making the kitchen not the best place to be in during the hot sweltering summer months. What you can do is to learn crock pot cooking which is the most ideal way to cook during summer.You must be wondering as to how cooking in a crock pot is going to help reduce the summer heat. Well, using a crock pot for cooking lets out less heat into the air than when cooking using a stove or an oven. So what better reason do you need than to use a crock pot for cooking your meal during the harsh summer months? By using a crock pot you can be assured that your air conditioners do not have to work overtime to keep your home cool because of the excess heat generated when cooking on stoves.

Crock pot cooking entails that you incur less cost than when you cook using traditional stoves or ovens. Most of these stoves or ovens which can be operated by gas or electricity tend to not only generate lots of heat energy but also end up consuming so much of it that using these methods for cooking can burn a hole in your pocket. Crock pot cooking means that you can be assured of saving on electricity and gas bills.Most people think that crock pot cooking means cooking simple meals and preparing winter meals. But we should realize that crock pot cooking is the best method when it comes to preparing meals as there are so many ways in which you can use the crock pot to cook your meals. You can use the crock pot to bake just about anything, and make exciting and innovative meals.

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Cook Your Food With Dry Heat

January 1st, 2011 | Author: admin

Cook Your Food With Dry Heat

Cook Your Food With Dry Heat

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Cook Your Food With Dry Heat

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Posted: Apr 16, 2009 | Views: 355 |

Cooking with dry heat includes broiling, pan broiling, roasting, and baking; but, whichever of these processes is used, the principle is practically the same. In these processes the food is cooked by being exposed to the source of heat or by being placed in a closed oven and subjected to heated air. When dry heat is applied, the food to be cooked is heated to a much greater temperature than when moist heat is used.

BROILING.–The cooking process known as broiling consists in exposing directly to the source of heat the food that is to be cooked; that is, in cooking it over or before a clear bed of coals or a gas flame. The aim in broiling is to retain the juices of food and develop flavor. As it is a quick method, foods that are not tender, as, for example, tough meats, should not be broiled, because broiling does not help to render their fibers more tender. In applying this cooking process, which is particularly suitable for tender portions of meat and for young fowl, the food should be exposed to intense heat at first in order to sear all surfaces quickly and thus retain the juices. At the beginning of the cooking, the article that is being broiled should be turned often; then, as soon as the outside is browned, the heat should be reduced if possible, as with a gas stove, and the article allowed to cook until done. If the broiling is done over coals, it is necessary to continue the turning during the entire process. While broiling produces an especially good flavor in the foods to which it is applied, provided they are not tough, it is not the most economical way of cooking.

. PAN BROILING.–Pan broiling is an adaptation of the broiling method. It consists in cooking food in a sissing-hot pan on top of the stove without the use of fat. In this process the surfaces of the steak, chop, or whatever the food may be, are quickly seared, after which the article is turned frequently and cooked more slowly until done. The object of pan broiling is the same as that of broiling, and it is resorted to, as a rule, when the fire is not in the right condition for broiling.

ROASTING.–Originally, the term to roast meant to cook before a fire, because, before the time of stoves, practically all food was cooked in the fireplace. Food that was to be roasted was placed before the fire in a device that reflected heat, this device being open on the side toward the fire and closed on that toward the room. The roast was suspended in this device, slowly turned, and thus cooked by radiant heat–that is, heat given off in the form of direct rays–the principle being the same as that of broiling, but the application different. Nowadays, the term roasting is almost universally applied to the action of both hot air and radiant heat. However, much of what is called roasting is in reality baking. Foods cooked in the oven of an ordinary coal or gas range are really baked, although they are said to be roasted, and a covered roasting pan is a misnomer. Food must be exposed to the air in the process of cooking if it is to be roasted in the true sense.

It may be well to note that successful roasting or broiling depends more on the shape of the article to be roasted or broiled than on its weight. For this reason, thick, compact cuts of meat are usually selected for roasting and thin cuts for broiling. Good results also depend very much on the pan selected for the roasting process. One of the great aims in cooking should be to save or conserve all the food possible; that is, if by one process less waste in cooking results, it should be chosen rather than one that will result in loss at the end of the cooking process.

BAKING.–By baking is meant cooking in a heated oven at temperatures ranging from to degrees Fahrenheit. As the term baking is frequently used in a wrong sense, the actual conditions of the process should be thoroughly understood. In both broiling and the original method of roasting, the heat is applied directly; that is, the food is exposed directly to the source of heat. Actual baking differs from these processes in that it is done in a closed oven or by means of heated air. Starchy foods, such as bread, cakes, and pastry, are nearly always baked, and gradually other foods, such as meats, fish, and vegetables are being subjected to this method of cooking. In fact, persons who are skilled in cooking use the oven more and more for things that they formerly thought had to be cooked in other ways. But the name that is applied to the process depends somewhat on custom, for while meat that is cooked in the oven is really baked, it is usually termed roasted meat. It seems strange, but it is nevertheless true, that ham cooked in the oven has always been termed baked, while turkey cooked in exactly the same way is said to be roasted.

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Different Ways To Cook Your Cereal

December 30th, 2010 | Author: admin

Different Ways To Cook Your Cereal

Different Ways To Cook Your Cereal

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Home Page > Food and Beverage > Different Ways To Cook Your Cereal

Different Ways To Cook Your Cereal

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Posted: Apr 16, 2009 | Views: 433 |

COOKING CEREALS BY BOILING.–Very often the cereal, after it is set, is allowed to cook slowly until it is ready to serve; that is, the method of boiling is practiced. This method, however, is not to be recommended, because it is not economical. Cereals cooked in this way require constant watching and stirring, and even then it is difficult to keep them from sticking to the cooking utensil and scorching or becoming pasty on account of the constant motion. Sometimes, to overcome this condition, a large quantity of water is added, as in the boiling of rice; still, as some of this water must be poured off after the cooking is completed, a certain amount of starch and soluble material is lost.

COOKING CEREALS IN THE DOUBLE BOILER.–Probably the most satisfactory way in which to cook cereals, so far as thoroughness is concerned, is in a double boiler, one style of which is shown at a, Fig. 1. This method of COOKING is known as steaming, or dry steaming, and by it the food itself, after it is set, never comes within 6 or 8 degrees of the boiling point. In this method, the cereal is first set in the small, or upper, pan of the double boiler. This pan, which is covered, is placed into the large, or lower, pan, which should contain boiling water, and the cereal is allowed to cook until it is ready to serve. The water in the large pan should be replenished from time to time, for if it is completely evaporated by boiling, the pan will be spoiled and the cereal in the upper pan will burn.

This method of cooking has several advantages that should not be disregarded. Cereals to which it is applied may be partly cooked on one day and the cooking completed the next morning before breakfast, or they may be completely cooked on one day and merely heated before they are served. Then, when cooked at a temperature slightly below the boiling point, the grains remain whole, but become thoroughly softened, because they gradually absorb the water that surrounds them. In addition, the long cooking that is necessary to prepare them at a low temperature develops a delicious flavor, which cannot be obtained by rapid cooking at the boiling point.

COOKING CEREALS IN THE FIRELESS COOKER.–In a kitchen that is equipped with a fireless cooker, it is advisable to use this utensil for cereals, for cooking them by this method secures the greatest economy of fuel and effort. As in the preceding methods, the cereal is first set in the pan that fits into the cooker compartment. While the cereal is at the boiling point, this pan is covered tightly and placed in the fireless cooker, where it is allowed to remain until the cereal is ready to be served. The heat that the cereal holds when it is placed in the cooker is retained, and this is what cooks it. Therefore, while this method of cooking requires considerable time, it needs neither additional heat nor labor after the cereal is placed in the cooker. In reality, it is an advantageous way in which to cook cereals, since, if they can be set and placed in the cooker in the evening, they will be ready to serve at breakfast time on the following day.

COOKING CEREALS BY DRY HEAT.–An old method of cooking cereals or starchy foods is called browning, or toasting, and it involves cooking them by dry heat. A thin layer of grain is spread in a shallow pan and this is placed in a slow oven. After the grains have browned slightly, they are stirred, and then they are permitted to brown until an even color is obtained. By this method the flavor of the cereals is developed and their digestibility increased. Since grains keep much better after they have been subjected to the process of toasting, this means is used extensively for preserving grains and cereal foods.

POINTS TO OBSERVE IN COOKING CEREALS.–In cooking cereals by any method, except browning, or toasting, it is always necessary to use liquid of some kind. The quantity to use, however, varies with the kind of cereal that is to be cooked, whole cereals and those coarsely ground requiring more liquid than those which are crushed or finely ground. If the liquid is to be absorbed completely when the grain is cooked, it should be in the correct proportion to the grain. To be right, cooked cereals should be of the consistency of mush, but not thin enough to pour. Much attention should be given to this matter, for mistakes are difficult to remedy. Cereals that are too thick after they are cooked cannot be readily thinned without becoming lumpy, and those which are too thin cannot be brought to the proper consistency unless the excess of liquid is evaporated by boiling.

Gruels are, of course, much thinner than the usual form of cereal. They are made by cooking cereals rapidly in a large quantity of water, and this causes the starch grains to disintegrate, or break into pieces, and mix with the water. The whole mixture is then poured through a sieve, which removes the coarse particles and produces a smooth mass that is thin enough to pour.

The length of time to cook cereals also varies with their kind and form, the coarse ones requiring more time than the fine ones. Because of this fact, it is difficult to say just how much time is required to cook the numerous varieties thoroughly. However, little difficulty will be experienced if it is remembered that cereals should always be allowed to cook until they can be readily crushed between the fingers, but not until they are mushy in consistency.

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How to Cook the Best Steak in the World

December 25th, 2010 | Author: admin

How to Cook the Best Steak in the World

How to Cook the Best Steak in the World

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Home Page > Health > Nutrition > How to Cook the Best Steak in the World

How to Cook the Best Steak in the World

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Posted: Mar 26, 2007 |Comments: 0
| Views: 3,522 |

Every person likes their steak cooked a different way, so throughout this article I will make sure that I cover each possible different way so that you will always get the best result for yourself or whoever you cook for.

There are several different cuts of beef that will make a great steak, and there are also many grades of beef to consider, depending on what the cow was fed on the farm, so your first step is to choose which one you would prefer. The choices include rump, scotch fillet, porterhouse, eye fillet and T-bone as the main premium cuts generally eaten. The beef’s grading will come down largely to marbling and maturity of the meat. There is a debate as to which is better out of grain-fed and grass-fed cattle, and really the answer is grass-fed beef is healthier for you as it is the most natural form of the cattle, while grain-fed beef will have a lot more marbling and flavour, so I will leave that choice up to you which way you want to go. As for maturity, I recommend finding a butcher that will hang your meat for quite a long time in their meat locker before carving it, I have found that 27 days is ideal. This will help tenderize the meat by having it stretched out and relaxing the muscles, to give you the best possible final result.

The rump and porterhouse are firmer cuts, and the rump in particular can be a bit tougher and chewier than the rest, and you will find a strip of fat at the top of each of these steaks, which will help flavour and tenderize the steak during the cooking process. Both these cuts I would recommend eating rare to medium-rare (I will discuss steak doneness a little later).

Meanwhile the scotch fillet will come very nicely marbled with fat throughout, and can usually be distinguished by a C-shaped piece of fat close to one side. Due to the marbling it will be very tender and full of flavour (however if you’re on a diet it may be one to avoid for now), and I recommend eating it medium-rare to medium.

The eye fillet is the most tender cut of beef, and will normally be free of fat, although this also means you may need to do something extra to add some flavour to it, the most popular way being to wrap bacon around it during cooking, so the fatty flavours of the bacon are absorbed by the steak. This is my personal favourite steak, and is best eaten medium-rare to medium.

Lastly we come to the T-bone, which has both the eye fillet and porterhouse on either side of the bone, and will get its flavour from the strip of fat on the outside of the porterhouse. I recommend eating the T-bone rare to medium-rare, though it can be tricky to cook evenly due to the bone in the middle.

Once you’ve decided which cut of steak you will be eating, you need to work out how big a piece of meat you want. A normal-sized steak is generally around 300g for a good-sized meal, however it could range anywhere from 150g up to 1kg and even more! The size of your steak will become important later when you want to cook it to a particular doneness. For example, two different rump steaks could quite easily weigh the same amount, yet be completely different shapes, sometimes they can be wide and flat, and sometimes short and thick, depending on what part of the rump the steak was cut from. Choosing the size of your steak and the shape go hand-in-hand, it’s best to have a thicker steak for a rare or medium-rare steak, and when you want a medium-well or above thinner is better. This is so it doesn’t take a long time for you to cook, and you can still have a juicy steak without burning the outside.

Now let’s just get away from the steak for a minute and think about what you’re actually going to cook it on. Ideally you should have a chargrill, one that sits on an angle, and has enough space underneath the flame to have a tray that you can put a small piece of wood on. What I personally prefer is mesquite wood, which comes from the USA, and the best thing to do is to soak it in water for a couple of hours before cooking. This will help the wood give off its smoky flavour rather than just burn away, and it will also last longer, usually for at least a couple of hours.

I mentioned earlier that if possible your grill should be built on an angle, sloping up towards the back. As you know, heat rises, so naturally you should find the hottest part of your grill at the back, and get slightly cooler closer to the front. Most grills and hotplates in general will have certain “hotspots” that you will need to find for each one to work out the bests places to position your food when cooking. Once you’ve used a particular grill a couple of times you should find it quite easy to figure out your favourite spots to cook on. The combination of knowing where your “hotspots” are and using an angled grill will make it easier to find the best position to cook your steak. If you don’t have a chargrill to use and you have a flatgrill or a hotplate instead, I would recommend not cooking your steak entirely through on the hotplate, particularly for medium or above, seal it on both sides then place your steak on a tray and finish it off in an oven. Otherwise all you will do is burn the outside and lose all the moisture and juiciness from your meat.

The other element to consider is how you would like your steak cooked. In general, a well-done steak should be placed at the back, a medium steak in the middle of the grill, and a rare steak at the front. Obviously, this leaves medium-rare between the front and middle, and the medium-well between the middle and the back. In some situations you will need to adjust this slightly depending on the size and shape of your steak, a big, thick rump may need to be pushed a bit further up the grill to cook properly, while a thin and flat porterhouse might be best kept a little closer to the front to avoid overcooking. Your steak positioning will come down largely to personal preference and a bit of practice and experience with your grill.

Now that you should have worked out where on the grill you will place your steak, you’re almost ready to start cooking! What you need to consider now is how you will season your steak. You may not want any seasoning, that’s fine, go right ahead and start cooking. If you wish to use salt and pepper, I would suggest waiting until one side of your steak has been sealed before sprinkling any on, as salt has the tendency to leech out some of the moisture from your meat. My preferred method of seasoning is to get a really good steak seasoning spice and generously cover both sides before placing your steak on the grill. When you do place your steak on the grill, if you are going to have a rump or a porterhouse, make sure you place the strip of fat at the top, so as it cooks the fat will melt and drip through the steak, adding extra flavour to your meat.

The process of actually cooking your steak is quite simple, but there are a few key things you need to know to get the best result. Firstly, the advantage of using the chargrill means you can have nice cross-markings on your steak when it’s finished, which looks fantastic for presentation. To achieve this, your steak will need to be turned three times, the first time straight over itself, then on the second turn spin it around 90 degrees so the lines from the grill will cross over each other and make little brown squares all over the steak, and then the third and final turn will be straight over itself again. When you’re finished the steak should have cross-markings on both sides, and you can choose whichever side looks best to serve facing up.

What you should find if you have got the grill positioning right for your preferred doneness, 3-4 minutes in between each turn should have your steak turn out just the way you like it! (If you are cooking your steak bleu, you only need to cook it for 3 minutes on each side in total, just enough to seal each side basically).

This is just a guide to work by only, as each grill will produce slightly different results, but definitely the most important stage of cooking your steak is knowing when it is at the exact doneness you would like. This can sometimes be a little tricky, but there are a couple of methods for testing your steak without needing to cut into it. The best method to use when you’re just starting to learn would be what I call the “thumb test”. Hold your left hand out open and relaxed, and press the flesh of your left thumb with your right index finger. It should feel quite soft, and this is how a rare steak should feel when you press it with your finger.

Now lightly touch your left thumb to your left index finger, and press the flesh of your thumb with your right index finger. This is how a medium-rare steak should feel when it’s ready. Next, lightly touch your left thumb to your left middle finger, and pressing the flesh of your left thumb will feel like a medium steak when it’s ready. Touching your left thumb to your left ring finger will make the flesh of your left thumb feel like a medium-well steak, and touching the left thumb to your left little finger will make the flesh of your thumb feel like a well-done steak. Try this out as a guide to get you started, and as with all things, practice and experience will help you hone your ability and instincts to know just when your steak is cooked to perfection! And just as importantly, make sure you get feedback from every person that you cook a steak for, this will make your progress go much faster. As they say, “feedback is the breakfast of champions!”

Another method to use, which can be a little bit sneaky, is if you can see into the middle of the steak at the edges to see what colour the middle looks like. This works really well for a scotch fillet, as you can gently pull away part of the meat right where the C-shaped piece of fat is without damaging your steak, and see if the inside is red, pink or grey.

Now I will explain to you each doneness, so you can work out how you would like to cook it and so you know what to look for when it is finished.

I will start with bleu, which is basically just sealed, is still very red in the middle, quite mushy to the touch, and will feel a little cool inside, only slightly warmed.

Rare is red in the middle from edge to edge, a little mushy, and will just feel warm inside. Medium-rare is red in the middle and pink at the edges, and will feel warm inside. Medium is pink in the middle from edge to edge, feels tender to the touch, and will be warm to hot inside. Medium-well still has a quarter in the middle that is pink, and will be grey at the edges, feels quite firm and is hot inside. If you plan to cook your steak medium-well or above, I would suggest you could speed up the cooking time by using a steak weight to place on top of your steak. It should be shiny silver and kept clean, and what will happen is the heat coming up from the flames below will be reflected down on to the top of the steak so it cooks on both sides. Make sure if you use a steak weight that you only place it on your steak after sealing one side so there is no chance of cross-contamination. Well-done steaks are grey throughout, no pink at all, quite firm, although can still be juicy, and is very hot inside. Very well-done steaks are grey throughout with no pink at all, very firm, very hot, and no juices whatsoever. You can also get your steak cooked Pittsburgh, which basically means charring the outside so it is burnt while the inside doesn’t need to be completely cooked. For example, if you want to have your steak Pittsburgh-Rare, you could char the outside, and the inside would be red in the middle from edge to edge. To do this you will need some oil or butter, I personally use lemon butter just for the flavouring, and drizzle some over the steak until it drips onto the flames underneath. Your goal here is to build the flames up so they are licking at the steak and will cook the outside much faster than the inside.

CAUTION! Be very mindful of how much butter you use, make sure you have fire safety equipment, and if necessary that you have adult supervision. Do not do this if you do not feel comfortable working with large flames, it can be very dangerous if something nearby catches fire, so please be very careful if this is how you would like to have your steak cooked.

Everybody has different preferences when it comes to their beef, but I would urge you to try each different way so you can work out for yourself what’s best for you. Many people fear the sight of blood coming out of their steak, if you can work up the courage to try something new for yourself, who know, you might find you really like it! I personally eat my steaks medium-rare, and would like to take this opportunity to mention that once your steak starts getting to medium-well and above, you really lose a lot of the nutritional benefits of eating beef, so I would recommend not cooking your steak any more than medium, but obviously that is a choice that is entirely up to you.

Now all that’s left to do is to serve up your perfectly cooked steak, there are many choices of sides and sauces, far too many to list here. I always love it with a creamy mashed potato and seasonal steamed vegetables, and my favourite sauce is mushroom sauce. If you have the time the best sauce is made using beef bones, cooked off with a little tomato paste, then make a stock by boiling the bones in water with some celery, carrots, onion, leeks, bay leaves and peppercorns. Simmer it for a couple of hours until it reduces about three-quarters, and then remove the bones and vegetables. Add some red wine and port, and reduce it down to about half of where it is now, until it starts to thicken with a nice consistency. From here you can add some sliced mushrooms, or peppercorns if you prefer, and even add a little cream if you like as well. This is very time consuming to make the jus (rich beef gravy), but if you can do it you will find it well worthwhile. One other little tip I have for you is to brush a small amount of lemon butter over your steak before saucing it, this will keep your steak very juicy and tender.

I hope you enjoy cooking and eating many steaks in the future, and make sure you go out and impress your friends with your newfound cooking skills!

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Mick Reade -
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Mick Reade is an Australian chef, who in 2001 was the winner of the Lonestar Steakhouse “Best Steak Cook in Australia” award, has cooked over 100,000 steaks during his career so far, and has been helping teach others how easy it can be to cook great tasting meals, for more information and recipes please visit http://www.alleasyfoodrecipes.com

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Mar 13, 2011

Simple Weight Loss Blunders Lead To Unquenchable Hunger Pangs

Minor weight loss errors can result in excess fat. Simplest strategy for causing insatiable hunger pangs all day long will be not eating a morning meal. Generally, not consuming a morning meal results in eating unplanned snack foods during the day. The best weight loss method will be to begin the morning having breakfast full of dietary protein in addition to cholesterol lowering fiber. Research has found a nutritious breakfast aids with losing weight.

By:
Lori Finneyl

Health>
Nutritionl
Mar 13, 2011

Eating Intuitively

Intuitive eating is the idea that if you listen to yourself you will find balance. You will eat in a way connected to you and what your real needs are.

By:
Zoe Youngl