Kitchen electrical appliances popular health market quietly optimistic!

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Cut your Kitchen Time in Half with the Chef Basket

There's a reason why the size of the average kitchen has doubled since 1974. Yes, there are more appliances and they are generally much bigger. The refrigerator of today could eat the old one for a light snack. But appliances only tell half the story of why the kitchen has grown. We must also consider the influence of home cooking shows.
Before the 1970s, the average home cook could best be described as unadventurous. More often than not, the woman of the house would prepare the same meals her mother made. Meat loaf, casseroles, pot roast, and Rice Krispies Treats were all the rage. Then, along came Julia Child.
As the first real celebrity chef, Julia Child introduced Americans to French cooking.  Her television program, The French Chef, first aired in 1972. It was a huge hit. Her collection of bestselling cookbooks also encouraged the amateur home cook to experiment with more complicated recipes. As you might imagine, more complicated recipes required more ingredients, more cookware and more kitchen appliances. It would not be an exaggeration to say that Julia Child was at least partially responsible for the growth of the American kitchen.
In spite of its expansion, the kitchen is often the hardest room in the home to keep in order. Most home improvement centers sell dozens of popular organizers for the kitchen.  There are organizers for the refrigerator, the shelves, the herbs and spices and the wine. But the number one problem when it comes to kitchen organization is cabinet space.
Finding room for the food can be a chore. When families buy too much, they often have to store dry and canned foods in the laundry room. One reason why space is so limited is the cookware. Pots and pans and other kitchen utensils take up an incredible amount of room. Most amateur cooks have cabinets full of them.
Because space is hard to come by in the kitchen, many new products do more than one job. They are a lot like the Swiss Army Knife, in that they can be used for different tasks.  Today we want to talk about the Chef Basket, which is one of the most popular new all-in-one kitchen utensils.
All-in-one is a funny phrase. It implies that something will solve all of your problems. Of course, that is never true. But what an all-in-one kitchen utensil will do is perform several different tasks and save you space. The Chef Basket can handle a dozen distinct duties.
It has been marketed mainly as a time-saving device. And while that is important, we were more impressed with how much space it can save the average homeowner. The Chef Basket is a flexible, reticular basket that folds down when not in use. Did we say folds down? We meant it folds flat! The Chef Basket takes up less cabinet space than a lid from a piece of Tupperware.
When used as a kitchen utensil, the Chef Basket resembles a colander. The only difference is that it can be used to actually cook the food. Pasta can be placed in the basket and cooked in the boiling water. This saves times on clean up and improves kitchen safety. Pouring hot water into wobbly colanders is responsible for thousand of accidental burns each year.  Chef Basket eliminates the need for a colander. The Pasta can simply be removed from the hot water and left to cool in the sink.
But pasta isn't the only thing the Chef Basket can be used to cook. Shellfish, veggies, eggs and even fried chicken can all be placed in the basket. The home cook can then add water or oil to the pot or pan and wait for it to come to a boil before they drop in the Chef Basket.  Best of all, the handles of the device are designed to stay cool to the touch. That means no more pot holders or oven mitts! It is even possible to go right from the pot to the plate if you so choose.
There is one food item in particular that the Chef Basket truly excels at cooking. Unless you are an experienced cook, hard-boiled eggs aren't easy to prepare. They must be moved from boiling water into ice water in short order to get them right. Most home chefs simply spoon them out one at a time, which obviously takes time. But with the help of the Chef Basket, you can simply lift them out of the boiling water and transfer the whole batch into a pot of ice water.  It's safer, it's faster and the eggs won't crack.
The Chef Basket can also be used as a free-standing colander. Simply flip down the handles and place it in the sink. This feature makes the device an exceptional steamer. Add any vegetable you like to the Chef Basket, steam it in a pot of boiling water, and drain its contents in the sink. It honestly couldn't be any easier.
The Chef Basket is the ultimate time, space, and stress-saving device.

Ryan Hartzell is a freelance writer who writes about a cooking and products like the Chef Basket.

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Several Ways to Save Electricity and Energy in the Kitchen

There are several ways in which we can save electricity and energy in the kitchen. One way is to see if we can reduce the cooking times. Another way is to see if a different appliance does the same job and yet uses less energy. Yet another way is to see if we can reduce wastage. Here are some tips.
1. Defrost food first before cooking it. You can do it in a fridge overnight or in a microwave if you want the defrosting done quickly.
2. Put a lid on the pan when you're cooking. When a pan is covered, heat loss is reduced. That means you can set the stove on low to keep the content simmering. The cooking time will also be reduced.
3. Use a pressure cooker to cook foods. Since it operates at a higher pressure, water therefore boils at a higher temperature. The higher temperature of the water and steam causes the food to be cooked much faster, using less energy.
4. Don't use a small pan on a large burner. Match the sizes of the pan and of the heating element.
5. Use flat-bottomed pans instead of warped-bottom ones, particularly when cooking on electric stove.
6. Stir fry meat and vegetables. It takes more time to chop up the meat, but the meat then cooks much quicker.
7. Use a kettle to boil water instead of using a stove top burner. Boil only the amount of water that is needed, whether it is for making tea or for cooking.
8. When baking in the oven, experiment to see if preheating time can be kept to a minimum or done away all together.
9. Try not to open the oven door to check on cooking progress as a lot of heat escapes otherwise. It can be helpful having an oven thermometer or an oven-safe meat thermometer.
10. Where possible, use a microwave oven. Microwaves uses a considerable amount of energy when in use but it more than makes up for it by the much reduced cooking times. It draws much less electricity than an electric oven for the same job.
11. Use a toaster oven to do small baking jobs instead of an oven. Using a toaster oven decreases the area to be heated and in so doing saves energy. Use it for things like baking potatoes, fish sticks, chicken nuggets etc.
12. Use a convection microwave that offers, within the same unit, microwave, convection oven and grill features. Some of these microwave ovens can cook food using both convection and microwave at the same time, providing crisp brown exteriors and retaining juiciness for meats and chickens.
13. Use a steamer for cooking meals like fish and vegetables. It cannot burn the food and has a relatively low power consumption.
14. Use a crock pot (slow cooker) instead of a stove top burner to cook soups and stews that typically take a long time. It will let these dishes simmer gently.
15. Use a thermal cooker for things like soups and stews. A thermal cooker has 2 parts: an inner pan and an outer container. The inner pan is used to bring foods to a boil on a stove. It is then placed inside the insulated outer container and sealed until cooked.
16. Use an induction cooker. It uses magnetic induction to transfer heat from the cooker to the pan on the surface. The cooktop surface also stays relatively cool while the food in the pan is cooking. Induction cookers have a very high energy efficiency, much higher than traditional stoves.
17. Use an electricity monitor to measure the electrical usage of various electrical appliances in the kitchen.
The last point is worth mentioning in a little more detail. Some electricity monitors not only measure the electricity consumption but also work out the actual cost. All you have to do is to input the electric rate found on the utility bill and the monitor does the calculation for you.
Using an electricity monitor, you can find out the usage costs of your kitchen electrical appliances and then come up with your own list of energy saving tips and ideas.

Find out more information about electricity monitor and other practical electrical gadgets. You will also discover many other interesting household gadgets on the web site.

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Accessorizing Your Kitchen With Decorative Cookware

A homemaker can use decorative cookware to add style to any area of the kitchen. With the help of a salesperson in a major department store, a homemaker is likely to find touches of color on pots, pans, and bake ware that will blend in nicely with any color scheme of any home remodeling plan. By shopping for cookware through internet outlets, a homemaker is sure to find several retail locations that specialize in a certain type of kitchen cook top appliance that might give a homemaker more opportunities to decorate the home with decorative cookware that costs less.

Some of the decorative pieces of cookware might show a homemaker how to cook healthier meals that the entire family will think are delicious. The cookware selections discovered through internet search engines might show new cooks how to prepare foods without removing vitamins and nutrients during the cooking process due to the fact that the decorative cookware choices cook foods without an excessive amount of water. A homemaker will have full reign on selecting which styles of waterless cookware pieces fit in with the family lifestyle and because the pieces are sold separately and in sets, the decorative cookware chosen will be very affordable.

Decorative cookware can help keep the family budget in line because homemakers can select less-choice cuts of beef, pork, or chicken to serve at every family meal. Some new cooks will rely on the decorative cookware attributes to prepare meals that taste divine and are capable of producing tender morsels every time. A homemaker can select decorative cookware for use on countertops to simmer meals for hours, which will tenderize any substandard cuts of meat and stretch the budget dollars at the same time. The color selections offered in counter top cookware are marvelous and will fit in nicely with any kitchen decor.

Many homemakers select decorative cookware brands that tie in well with the major appliances placed throughout the kitchen. Some kitchen decorating ideas might suggest to a homemaker to keep cast iron fry pans on the cooking range at all times to give the kitchen a rustic look that never gets boring. The dark metals in the cast iron cookware choices will blend in well with home appliances fashioned with brushed stainless steel. Some cooks will blend these primary colors with the granite colors chosen for the kitchen counter top area.

A homemaker has many decorating options at their disposal when using decorative cookware to color coordinate a kitchen decor. Many homemakers will enhance the visual pleasure of cooking at home due to the styles of cookware used for everyday cooking needs. Decorative cookware handles can be used as art forms in the kitchen when the handles curve upward into an ergonomic design that is quite stylish and comfortable to use at the same time. The gleam of stainless steel cookware choices will have a decorative effect on kitchen counter tops because the homemaker chooses to hang these pots and pans instead of storing them in a cabinet.



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The private to Crispy Fried Chicken Batter

The chicken is one of the tastes that are most enhanced using a fry pan, weather pan frying or deep-frying, the chicken- if done correctly, chicken will always have the best results when cooked in oil.

Frying has the ability, if done correctly to turn the coating into a tasty addition yet, at the same time, enable the chicken to cook in its own juices and come to be tender and delicious.

Pan Fried Chicken

What you need to make inescapable when frying is that the oil is hot enough- if the chicken is put into boiling oil the heat of the oil turns the juices of the chicken into a remarkable steam pushing out from the chicken, that steam is what in actual fact cooks the chicken (that is why fried chicken is so tasty) at the same time the oil is prevented from penetrating the chicken and only fries the batter into a crisp coat that adds spice and flavor.

The rules are practically the same for all pieces in the chicken:
The center parts (that have the longer, thicker muscles and slightly whiter meat) have less natural juices and dry out faster.

Chicken thighs, drumsticks have a slightly softer, browner meat and a succulent taste (wings are an irregularity to both groups, they have darker meat but are so thin they must be fried swiftly to avoid drying out)

When frying a chicken it should of course be sliced into the separate parts (whole stuffed chickens are best in the oven, food commonly doesn't fry uniformly when separate sizes of pieces are cooked at once). The larger breast pieces are best fried when separated from the bones and skin, whereas the legs (drumsticks) and thighs are best when left with their bones (skin is elective as it is tasty to some, unappealing to others and has a high fat content that should be taken into account).

All chicken pieces are best when covered up before pan-fried or deep fried. Unlike beef that has the capability to close inside all juices when on a heat source (grill, pan, or cast Iron skillet) the chicken meat doesn't have the same ability, and it loses moisture and dries up. If there is a coating (batter or other) the oil remains on the outside while the chicken cooks in the steam formed from its own juices- so the fried chicken doesn't lose neither the moisture nor the flavor.

Two quick recipes for either type of chicken meat, and a private revealed in each one:

The chicken thighs, drumsticks and wings should be covered in a softer batter and deep fried:
The private for the batter is to dip the chicken parts into Yogurt! a straightforward sour yogurt (it adds moisture, while softening the meat and enriches the taste) leave it in the Yogurt for 30 minutes, then roll it in a mixture of seasoned bread crumbs and gradually put into deep hot oil until golden, make sure you take out immediately when ready and soak off all excess fat (another tip is not to fry too many pieces at the same time, they need room to properly fry).

The chicken breast and back-the "Schnitzel Oriental":
The chicken breast should be cleaned from bones and skins and cut into slices 0.2 inch high (0.5 centimeter) than put dipped into scrambled egg (a small private is to add milk and half a teaspoon of mustard into the egg batter for extra taste!) and dip into a seasoned mix of breadcrumbs. The private to the breadcrumbs is to use Oriental seasoning-Turmeric, Cumin, Dried Garlic, Curry powder, Dharma Masala, and for the brave- Sambar Powder. Fry in a flat pan in boiling oil (the level of the oil should reach half the height of the chicken fillets) when Gold on the bottom flip over and when golden on both take out and soak excess oil onto a paper towel. These are just as good if freezing and reheated at a later date (even in a microwave) so you can make a large batch that will last a long time. Note that these spices make the "Schnitzel" a darker Golden shade so make sure they are ready before removing them from the oil.

Enjoy!
Michelle Blu

The private to Crispy Fried Chicken Batter

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Ideal Cooking Equipments For Your Kitchen

There are many types of cooking equipments. A good choice of cooking equipments will ensure that you will have the best cooking experience and enjoy the food you cook. Learn more on some of the essential equipments needed for your cooking.

Cooking is fun and enjoyable especially if you can cook the easy way. It is therefore important to have the best cooking equipments and cookware to make your cooking experience more easy and comfortable. It is best to acquire high quality cooking equipments and cookware to ensure that you will cook your food in the best way without wasting time.

You can choose cooking ware and equipments that can be used in many different kinds of cooking. Some of these equipments come in sets, ideal investment for your kitchen. Don't clutter your kitchen cabinets with a lot of cook wares. A multipurpose cookware and equipments are the best choice.

When choosing cook wares and kitchen equipments, choose according to quality, efficiency, versatility and value for money. Most often the top of the line products are the best. Let us look on some of the essential cook wares and kitchen equipments.

Cooking Pan
The best choice of cooking pan is those made from the most durable material. A stainless steel pan is a great choice. Good quality pans are capable of spreading heat evenly which cooks food without burning it.

Chopping Boards
Chopping boards receive hard blows most of the time so it is ideal to get a very sturdy one. It is advisable to have at least two chopping boards, one for chopping vegetables, fruits, garnishes and one for meat products and fish.

Whisk
Ideal choices are those made of stainless steel wires with a wooden grip. Make sure that the weight is even for ease of use and comfort. A medium sized whisk is recommended. It can fit in any size of bowl for mixing.

Roasting Pan
A roasting pan is a good investment for any kitchen which can be used to roast any type of food such as chicken, ribs, ham or turkey. Choose a roasting pan that comes with racks. The rack is used to elevate the meat to avoid it from touching fats and provides a balanced flow of air. It cooks meat more tender and juicier.

The best roasting pan are made of copper and aluminum, capable of distributing heat evenly.

Spatula
Spatulas are the most basic necessity for every kitchen. It is used for stirring and scraping food. A wooden spatula is recommended since it is well built and can easily stir any kind of food without damaging the cooking pan.

Tongs
Tongs are essential especially for frying meat, fish, potatoes and other hot food. Look for the tongs that has a strong grip with good handles. Basically the 12 inches is good enough for any frying purpose. Stainless steel made tongs do not rust and stain unlike ordinary metal.

These are only among the few essential in your kitchen ware which makes your cooking easier and exciting. You can always add any additional cooking ware or equipment according to your cooking requirement and of course your budget.



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Outdoor Kitchen Safety

Sometimes it's easier to let things slide and make some mistakes because it's outdoors and it seems much more open and informal. But the same kinds of problems can come up outside as can come up inside. And because of many of the types of cooking typically done outdoors, there are some unique problems that could crop up you need to be aware of.

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Making Complete Use of a Deep Fryer in Your own home Kitchen

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The Versatile Kitchen Staple - Chicken Stock

When the weather turns cold, our thoughts turn to comfort food. Soup is one of the most popular comfort foods all over the world. Every culture has their own version, and many of them use chicken stock.

Chicken stock is the cook's best friend. Whether you use homemade or commercial stock, you cannot beat it for versatility in the kitchen. While stock and broth can be used interchangeably, technically stock is made from meat bones and broth is made from the meat only. Bony portions of the chicken make great stock. Use wingtips, backbones, and necks make great stock.

The difference between stock and broth truly lies in how it reacts during cooking. Stock, since it is made from bones, will contain more natural gelatins than broth will. The gelatin will make it taste richer, and when used for deglazing a pan, can help bind up the drippings more effectively. The amount of gelatin in a stock will depend on the length of time spent reducing the liquid.

Easier Than Pie and Taster Too

Making your own stock is actually very easy. Just add the chicken bones from last night's roast chicken or add a whole raw chicken to a large pot of water. Let it slowly warm to a simmer and keep it going for about three hours. Strain the liquid and add some vegetables like carrots and celery to add some depth. Simmer for another hour or so, and then remove them. Your stock should be ready to cool. Let it sit overnight in the refrigerator. In the morning, skim off the layer of fat that has solidified on the top. The

How to Use Your Stock for Great Chicken Soup

Soup is usually the first thing that comes to mind. Add whatever ingredients you want to make anything from a Chinese chicken soup to chicken soup with rice. Add whatever you want to create the taste you love.

Stock also makes incredible rice. Whether you are just making plain rice or a risotto, using stock will make a big difference in the final product. Use it when making couscous as well for a flavorful alternative.

Freeze some of your stock in an ice cube tray. That way you can take out just a little to use when you are reheating casseroles or stir-fries. Use one to baste your roasts in the oven. The stock adds flavor and moisture to the meat.

You can also use stock to sauté. Instead of adding oil, add the same amount of stock. Watch the pan carefully since the stock will evaporate during cooking. Stock also makes a great choice when deglazing a pan after frying. The results will make an incredible sauce or gravy. Stock is one of the most versatile ingredients you can have in your kitchen.

As we hope you see by now chicken stock is a very useful and extremely versatile. Not only this but it is extremely nutritious and gives food a wonderful full body taste that very few other ingredients can. Try stock with your rice instead of water you just may never go back to plain old rice again.



This versatile ingredient will make you a better cook. To use stock for some incredible soups your family will love, check out http://www.ChickenNoodleSoups.com. The variety of recipes and cooking articles will help you make new meals that your family will enjoy over and over again. Want to try something different with a homemade flare why not try our chicken soup with rice recipe.

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Fried Chicken: A Recipe-Free Guide to Improvising In The Kitchen

Good fried chicken is often considered the test of a good home-style cook. Once you read this, you'll be able to make delicious fried chicken with whatever you currently have in your kitchen cupboards. And you'll be able to do it without measuring and following recipes! This is more than a recipe for deep-fried chicken; it's a theory manual.

There are five simple steps for making fried chicken (and one is optional).

Pan Fried Chicken

The Chicken

The first thing you need, of course, is the chicken. Make sure your chicken is as fresh as possible. Check the expiration date and make sure to wash it well when you take it out of the packaging. If you defrost frozen chicken be sure to fry it within 24 hours of defrosting. Refrigerate chicken until one hour before you are ready to fry it. Remember: always fry chicken at room temperature. This will help you avoid raw spots in the middle of the chicken and overcooking on the outside.

The Marinade (Optional)

You do not have to marinate, but they often add tremendously to the taste of the chicken. You can marinate chicken in almost any edible liquid and you don't have to measure amounts. Make sure to match the flavor of your marinade with the flavor of your seasonings (see below, under SEASONINGS). If you want classic Southern Fried Chicken taste, marinate in milk. If you want an Asian flavor, marinate in teriyaki or soy sauce. If you want an exotic Indian flavor to your chicken, marinate in a mixture of milk and curry powder. If you're looking for Mexican flavor marinate in your favorite salsa, with or without hot chilis. Be creative; you can add wine, honey, vinegar, or just about anything else you like to the mix.

The Oil

You need to deep-fry the chicken in some kind of oil. My favorites are shortening, canola oil or ghee (either vegetarian or butter). Heating the oil properly before cooking is essential. When the oil isn't hot enough the coating will fall off your fried chicken and it will come out very greasy. When the oil is too hot, the chicken will burn. Different kinds of oils can be heated to different temperatures so there is no hard and fast rule for the frying temperature. My suggestion is to get the oil very hot, but not smoking and test it by dropping in a small ball of the BATTER you will use. When you add your fried chicken, make sure to lower it slowly and gently into the oil so it doesn't spatter. If pieces of batter break off during the frying process remove them from the oil as soon as you can; otherwise they will burn and flavor the oil and chicken with a burnt taste. Put the chicken in one piece at a time and make sure no piece is touching another. Fried chicken is often ruined by crowding in the cooking process. Your chicken can't cook evenly if it's all crowded together.

The Batter

Battering fried chicken is a two-part process. First, the skin must be moistened, and then the dry ingredients must be layered over the wet. This is easier than it sounds.

Wet Batter

The usual strategy for moistening chicken and creating a "glue" so that the dry ingredients will stick is to use egg. Simply break some eggs into a bowl and pour in some water, vinegar or milk (depending on your seasonings) to thin the egg out. Use liquid at about a 1:5 ratio with the eggs. Most cooks can just do this by feel, but if you're nervous, after every five eggs add a 1/4 cup of liquid. When you've made up as much egg batter as you think you'll need, pour it into a deep bowl. You'll need to dip the chicken in this before you roll it in the dry ingredients.

Dry Batter

The dry ingredients are the heart of the batter. Again, you have a lot of room for experimentation here. You can use breadcrumbs, matzoh meal, cornmeal, flour (of any kind), or any other sort of meal you like. Into whatever meal you choose, you should mix the spices that you think will go with your marinade in the proportions you think you will like. This can be as simple as salt and pepper (for Southern milk-marinated fried chicken), or as complex as curry powder (for fried chicken with an Indian flavor). For Mexican taste I toss in cumin and a little cayenne. It is best not to use leafy spices like oregano, basic, or marjoram because they burn in the oil. Stick to durable spices ground from seed or dried roots. Add about a quarter teaspoon of baking soda for every 2 cups of dry batter. Mix up the batter so that it is spicier and stronger tasting than you actually like, because the taste will be less strong once you've spread it out on the chicken. Place a heaping pile of the dry batter in a pie pan or other shallow tin.

Now... roll the chicken pieces first in the wet batter and then in the dry batter. If you run low on either batter you can always make more. I always make a lot of the dry batter because I can store it in the freezer to use next time.

Cooking

When your chicken is battered, you are ready to put it in the already hot oil. Cook until the chicken is golden brown, about 10-12 minutes. Adjust the heat of the oil if the batter browns too fast or too slowly. Your first couple of pieces of chicken will not be as pretty as all the rest, so don't panic.

You'll know that the chicken is done if the juice runs clear when you remove it from the pan and pierce it with a fork. Set the finished chicken on paper towels and let them drain. Then... eat and enjoy!

[Note: There is a dish people call "Oven-Fried Chicken." Strictly speaking it is baked rather than fried and so it is not covered in this article.]

Fried Chicken: A Recipe-Free Guide to Improvising In The Kitchen

In addition to being a scholar, Shawn Scott, Ph.D., is a culinary enthusiast and has worked as a professional caterer and chef. Now retired from teaching, Scott has decided to share the collected wit and wisdom of almost forty years of cooking and food lore. You can read more about Scott's ideas on innovation and improvisation in the kitchen at "Recipe-Free Cooking":

recipefreecooking.blogspot.com

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What is Free Cooking Recipe - A guide to improvisation in the kitchen

Have you ever asked your mother or your mother or other relatives for a recipe for a favorite dish and get the response: "Hmmm. Let me see. I'll see if I, if I remember. .."? Or they said, "I can not explain, you just help me next time? If you heard these words, or variations, it is likely that there was talk of a kitchen" without a recipe.

Cook without a prescription is a genius in the kitchen. He or she can set a mealmade with materials at hand, and often it's fast, easy and seemingly without thinking too hard to use what spices, how this or that is in a bowl, or what the exact temperature of the stove or oven should. Some of us have had the opportunity to grow in the homes of cooks without a prescription, and were constantly on how they are used for the same ingredients recombine always surprised, but somehow in front of us one delicious meal and are similar , but placedhas never been exactly the same as what we had before consumed.

The ingenuity and creativity to become a kitchen without a recipe as hard as learning to think. The ability to improvise in the kitchen can successfully through the control of a clear set of principles and practices that can be used for cooking in almost all cases, be acquired from a modern kitchen, well equipped, a bonfire in the desert. A good understanding of the roles of the different ingredientsTaste of Spice-end groups, and some basic cooking techniques, you can expand your horizons beyond the pages of a cookbook in the field of culinary adventure. The time required to learn the basics of cooking recipe-much better is free to make time spent in a recipe by heart, and you will never be embarrassed when the Unexpected Happens in the kitchen.

The three most important elements of cooking recipe free:

Know yourIngredients

Cooks without prescription food categories that contain "family" of ingredients that can be exchanged in order to obtain similar effects. There are ingredients that give consistency (solvents, thickeners, coarseners and planing), ingredients, offers a taste (strong flavor - to make - or unique tastes and needs - for example, duck, oysters, mushrooms) ingredients in bulk ( all, adding the substance to a dish of rice, cabbage cutThe meat, flour) ingredients that stimulate the receptors in our taste (sweet, sour, salty, bitter) and ingredients that some chemical reactions (yeast and flour, yeast, gelatin) involved. Many of the ingredients can be divided into several categories, such as eggs in bulk can add (for a quiche or omelette) and a significant portion of a chemical reaction (the bread) and a smoother sauces and thickeners (or cream).

A kitchen without a prescription does not need to know the specific qualities ofeach ingredient - one on which he uses frequently. Understanding the properties of tomato opens a world of possibilities because it can be used in sauces, soups, stews or be killed, sliced and served fresh, or clothes, or dried to intensify flavor. A little 'cooked or raw tomatoes are a thin shell, or can be cooked and mashed to thicken be decreased. Cut into pieces, make a pot of a plot and write a bowl melts, is another. If you know the potential of the materialThe food can transform a part of dozens of cooking.

Get to know your tastes

The spices are almost as old as humanity, at least 50,000 years. Flavor develops geographic groups that people have studied the properties of plants available locally. spices have been developed new trade routes, as introduced resettled peoples and nations conquered and colonized. The spices are associated with particular dishes, the result of history and circumstances. Long beforeWe believe that the modern global economy, spices like cumin, nutmeg, cinnamon, pepper and the world was with the explorers, travelers and traders still an integral part of the cuisine of the country beyond the point of origin.

cooks understand that a group without a prescription as a color palette of spices and learn how to combine the spices, the colors correspond to "taste" of their favorite ethnic cuisines. For example, an array of Mexican spices includes achiote, annatto, Chile, coriander, cinnamon,Coriander, cumin, garlic, onion, oregano and tarragon. greek food could also have chili, cinnamon, coriander, cumin, garlic, onion and oregano, but substitute differ on this point, allspice, anise, cardamom, cloves, curry leaves, ginger, mustard, nutmeg, olive ' olive oil and sumac for the rest of the "Mexican" ingredients. All cultures have their own palette of spices and a simple change of two or three flavors your taste buds take you across the world.

You know your techniques

The free recipe, a leader must understand the difference between a variety of different cooking techniques. As for the sauce and cook just need to know all the technical, But all cooks need to learn different techniques to open the menu changes and a myriad of options for their final results. The same exact ingredients, grilled, roasted, fried, grilled, boiled or braised will be very different. Consider the differences between Fried Chickenbetween the chicken and potatoes and fried potatoes, cooked and mashed, grilled vegetables and butter in a frying pan.

Your choice of cooking technology determines, in large part, the texture and flavor of the dish. If you fry the onion, garlic and meat, before the final result is very different than if you added up all the raw materials and cooking and the broth. remain in the first case, the flavors are clear, with a touchHeaters Browning. In the second case, the flavors blend harmoniously. Everyone is desirable under the right circumstances. A recipe without knowing how you can determine which method is right for the occasion.

As an exercise to extend your capabilities without revenue to assemble your favorite ingredients and spices ten lists five favorites. See how many different dishes and combinations, can create. Be adventurous. Experience! You'll be amazed how easy it is to be and to achieve excellent resultswith improvisation.

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Iain Wells Kitchen "Grim (2 of 4)

pilot kitchens Grim Ian Wells. How does a surprising range of three dishes is a simple language, that in a normal kitchen. Filmed in 2005. Ian Wells shows how: 1 potato gnocchi with tomato petals and grated Parmesan and the second rocket roasted chicken breast with taste beets, parsnips and roast potatoes sticks third new gluten-free chocolate cake with pears and cream

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Grandma's Kitchen Omlet Nancy (chicken) Nancy Granny's Kitchen Cooking problem Craven American Fried

A sushi family size Omlet "idolized TV Show Cooking" the learning of American Food Food Food Food Food Stuff Networking Grace Baking Pot Big Bird Food Network Special Dish potsfood pan frying pans wok cooking show excellent BBC TV Network Foodies Feed the pans Lionel Douglass Gods Blessing Box healthy diet to lose weight by eating www.grannynancyskitchen.com

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KITCHEN WITH CuCO - Episode 1 (not explicit)

Cuco Some cooks Cuban-style fried chicken, without bones.

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