Tips for Cooking Chicken in the Oven

Oven-baked whole chicken is budget-friendly and an impressive party dish that requires very little work. You could serve baked chicken for a reception dinner choice or at an engagement or bridal shower party. It is also a good all-purpose dish for both bridal partners to know once they enter married life. Follow these simple tips and your oven-cooked chicken will turn out perfectly every time.

*Prepare
If the chicken is frozen, thaw under cool running water for several hours, or ideally, thaw in the refrigerator for at least 24 hours. On cooking day, preheat the oven to 350 degrees and take the chicken out of the fridge. Place in the sink. Remove any wrappings and reach inside the cavity to pull out the neck, heart, and other organs that may be there. Wash all under cool running water and pat dry with paper towels. Place chicken on a plate and clean your hands and work surfaces immediately. Rub whole chicken with 2-3 tablespoons of olive oil and season with one of these combinations: poultry seasoning and black pepper; paprika, salt, and pepper; lemon-pepper seasoning and salt; oregano, basil, and garlic; rosemary and tarragon; or any seasoning blend you like.

*Bake
For beer-can chicken:
Open a fresh can of beer and drink (or pour out) about 3/4 of it. Holding the chicken in one hand, angle it slightly and ease the beer can into the chicken's cavity. Carefully stand the chicken up so that it is supported and upright on top of the can. Put can and chicken, standing up, onto a roasting pan or cast-iron skillet. Bake for 1.5 to 2 hours.

For roast chicken:
Cut up potatoes, carrots, and onions into 1-inch cubes. Place in the bottom of a roasting pan. Place chicken, breast-side up, on top of the bed of vegetables. Roast 1.5 to 2 hours.

For baked chicken:
Place chicken, breast side down, into a roasting pan. Bake in 350* oven for 60 minutes. Remove from oven and carefully turn the chicken breast side up and place back in the oven for at least 30 more minutes. This method will help the breast remain moist and tender.

*Test
For all methods, the chicken is done when the chicken registers 165 degrees on an internal meat thermometer at the deepest part of the breast and in the leg near the bone.

*Finish
Remove chicken (and vegetables, if using) from roasting pan, and pour off all but 3 tablespoons of juices. Put roasting pan or cast-iron skillet on your stove and heat over medium-high heat. Pour 2 cups of wine, chicken broth, or water into pan and deglaze. Scrape bits of chicken off the bottom and sides of pan and season sauce with salt and pepper to taste. Cook the sauce at a simmer until it has reduced by at least half. Serve over chicken. Enjoy!

This method may take a little time to master, but once you've run through it a few times you will have mastered an easy method of cooking. Chicken may also be roasted in a crock pot or baked in a casserole, but there is nothing juicier and more flavorful than a chicken roasted the old-fashioned way in the oven.

Alex Lemone is writes about family and wedding related topics. For more ideas for reception food and other wedding ideas, check out Wedding Ideas Etc.

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Chef Basket: All Your Cooking Essentials in One

Whether you live in a small city efficiency apartment or a spacious suburban home, storage space in the kitchen is probably limited. There is simply never enough room for all the pots, pans, plates, bowls and utensils you need for cooking. The counters are cluttered with toasters, microwave ovens, food processors and the like, and all the drawers and cabinets are stuffed. An appliance that takes up little room during its downtime but still performs multiple functions in the kitchen can be a treasure. The 12-in-1 Chef Basket is one such treasure.
The 12-in-1 Chef Basket is a lightweight but sturdy steel wire basket that can perform a multitude of tasks in your kitchen. It's easy to clean and it folds flat for storage in a drawer.  With this handy tool, you can get rid of your bulky colanders and at least a couple of big strainer spoons that take up room in the utensil drawer. But what jobs can it handle when it isn't resting out of your way?
Its most obvious use is as a colander. Fold the handles down and stand it in the sink. You'll be able to rinse all your fruits and vegetables right there in the sink without having to worry that a baby carrot will slip down the drain. When all your food is clean, leave the Chef Basket in place until all the excess water has drained away. Then lift the Chef Basket out of the sink and set it on the counter to act as a container from which you can work with those vegetables. Cut them into small pieces, invert the Chef Basket and throw the pieces back into it, then you're ready to steam those vegetables.
Carry the Chef Basket to the stove where you've got a pot of water boiling and place the basket over the water. The sides of the Chef Basket will rest on the rim of the pot, keeping your veggies above the boiling water but in the path of the rising steam. It's the simplest steamer you'll ever use, allowing you to keep an eye on your food as it steams to perfection. When the veggies-or whatever you want to steam-are done, lift the Chef Basket without worrying about burning your fingers. The handles of this handy tool are specially designed so that they remain cool. You can lift the Chef Basket safely and carry it right to the platter. Better yet, if you've made just enough food for one, you'll be able to turn out those freshly steamed vegetables right onto your plate.
But the Chef Basket can be used for more than rinsing and steaming foods. It makes a perfect deep fat fryer, too. You can fry chicken, French fries or onion rings easier than ever before. Simply place your food into the Chef Basket, then lower it right into your pot of hot oil. Once your food is cooked as crisp as you want it, lift the Chef Basket out of the pot by its always-cool handles and turn out the food into a bowl or onto a platter. Then place the basket in the sink for easy cleaning.
For easy and perfect potatoes, drop the spuds into the Chef Basket and then place the basket right into your pot of boiling water. When the potatoes are tender, grab that handle without fear of burning your hands and turn out the potatoes into a bowl for mashing. You'll be amazed at how much easier it is to use the 12-in-1 Chef Basket instead of having to use a slotted spoon to lift out each individual potato. You'll make mashed potatoes faster than ever.
And cooking pasta has never been easier. You pour your pasta into the Chef Basket, then pick up the basket and place it in the pot of boiling water. When the pasta is tender, you lift out the basket, let the water drip back into the pot, then pour your pasta onto your plate. It's the easiest way ever to make a meal for one or two-or a whole family.
You can even use the Chef Basket for poaching eggs or blanching foods. It's such a simple idea and it will make your life in the kitchen easier than ever. However you use it for cooking, remember that the 12-in-1 Chef Basket is easy to wash, and when it's time to store it away, you'll always find room for it. Put it in a shallow drawer. It takes up so little space that you'll be amazed.
The 12-in-1 Chef Basket is one of the handiest kitchen tools you'll ever own. Cooking will be easier than ever, which makes it fun. And you'll love the fact that you can get rid of all those bulky colanders, freeing room for—well, for free space. What a unique idea in today's kitchen.

Tim Trautz is a freelance writer who writes about a cooking and products like the Chef Basket.

 

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Mexican Cooking Lovers Can Learn to Make Many Dishes at Home

Ah, we have all heard of the joys of rich, spicy and varied Mexican cooking and enjoyed the zesty flavors in a restaurant so many times; besides being a way to partake of a new country's culture and food habits, Mexican cooking is a great style to learn for the number of specialty dishes it has to offer.
The basics of Mexican cooking involve the most fundamental meal that Mexicans have as part of their daily fare: some of these staple food items include Ancho Chiles, (dried Poblano Chiles that are used for making a marinade, and really chili-hot), Cilantro (the fresh herb is preferred to the dried version, especially when making salsa sauce or guacamole).
A storage tip for keeping Cilantro fresh is to wrap it in a moist towel while another handy hint about the famous dried Guajillo.
For more details go to: www.cat-head-biscuit.com Chiles is that they are a whole lot spicier than the earlier mentioned Ancho Chiles; however, the former is sprinkled generously over veggies, fruits, soups and stews. Another must-have in the Mexican pantry is Jicama, a root vegetable similar to potato, which is used for making slaws and salads and sometimes doubles up as a snack!
Dried grains of corn give the Mexicans Masa Harina, which is typically cooked with lime, ground to a paste and when dried of water, becomes flour-like and the raw product used for making tortillas. Cow's milk cheese, Queso Anejo, is used to give the sodium flavor to dishes while Serrano Chiles provides a kick to many others!
A great Mexican cooking for homes are the tortillas, consumed hot, straight off the griddle and supplemented by chili (roasted over the fire), dried chilies roasted on the griddle and tomatoes cooker in a broiler or fry-pan. All the above are basic components of all Mexican specialties like marinade, salsas sauce, spicy condiments and that are seasoned with onions, Cilantro and Radishes.
Mexican cooking lovers can learn to make many dishes at home, including the famous tortillas with store-bought Masa Harina, made into soft dough and after dividing it into 12 equal parts, or for help visit: www.breakfasts-recipes.com they can roll each part into a ball. With a tortilla press that has been covered with plastic wrap, they can press the dough ball after placing it in the center and twisting the handle side to side (flatten the dough evenly).
After this, you need to lift the press open to give the dough one half-turn and close it once more; then, cook the tortilla in a non-stick pan on medium flame for 15-30 seconds before flipping to cook the other side, then repeating the action for another half minute.
A tasty chicken dish made according to Mexican cooking recipe includes a marinade adobo with pre-sauted and strained red chilies made into a sauce, vinegar, garlic and other spices that are poured over the chicken and roasted with potatoes.

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A Few Simple Tips on Cooking With Rice

Rice is a very versatile food which can be a meal in itself, can be eaten cold as a salad, hot as a pudding or it can be served as a meal accompaniment. Use online recipes to get the most out of your packet of rice and experiment with different rices – long grain, short grain, arborio or risotto rice, pudding rice, brown rice, wild rice and basmati rice.

Roger is a keen amateur chef, copywriter and web designer who works for 'The Recipe Collection' internet site. If you want to impress your nearest and dearest with your culinary skills, and wish to cook and nutritious rice dishes, then you should check out 'The Recipe Collection', a collection of recipes which includes many rice and risotto recipes, (amongst others). There is a rice recipe there to please anyone.

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Different Terms for Cooking

Cooking can be very satisfying, and learning about the different ways to cook and finding new; different recipes to experiment in the kitchen is exciting.  This had led to a bunch of television programmers appearing and even more cookbooks arriving to offer chefs tips, advice, and recipes. However, a good starting point for many wanting to get into the kitchen and to begin putting recipes into practice is to know the different terminologies used with cooking.
Learning the different cooking terminologies is important as a dish may be prepared in a number of ways, and each of the preparation methods can result in varying flavors. Here are just a few of the terms cooking recipes may require you to perform:
This is a more common term that many will already know, even if they don't often cook. When a recipe requires you to grill a food item, it will basically mean that you need to cook over an open flame, whether it is by gas or charcoal. Obviously the most ideal place to do food grilling is over a grill.
These are terms that are often confused, but they are actually quite different. Frying can be done using a frying pan and with oil or butter, whereas deep-frying on the other hand means that the food needs to be submerged in boiling oil until it is cooked. This can often be seen in fast food chains where the food is placed in a basket and submerged into the boiling oil, often to produce French fries, tender breaded chicken, and funnel cakes.
An alternative to frying is sautéing, to produce strong flavors from your food. To sauté? Food, cook quickly using a small amount of fat (oil or butter), and use a frying pan to receive best results when using this cooking method. This can often be seen in fast food chains where the food is placed in a basket and submerged into the boiling oil, often to produce French fries, tender breaded chicken, and funnel cakes.
When a recipe calls for the food to be broiled, it means that the food should be cooked by direct exposure to a flame or heat element. You may find the? Broil" setting on many ovens, although it is important to place the food on the top rack when using this setting.
For those that cook and prepare meals regularly or just beginning to become interested in cooking, familiarize you with the many different preparation and cooking terms.   At least learn the basic terms so that you can prepare the food in the way that the recipe intended, and also, before you start cooking a new recipe or dish, firstly read through the recipe instructions so that you know the cooking terms and exactly how to execute them. This is especially important if you are cooking to time schedule.

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Slow Carb Cooking: White Chicken Chili

As the Spanish Canary Islanders started development a hot and spicy stew of chili peppers, garlic, onions, together with cumin and chopped or ground beef they referred to it as "peppers with meat". Peppers with meat is best known as Chili Con Carne which is easily one of the most known dish in the world today. The most common variants of this formula also contain beans together with tomatoes, but since this is the slow carb variant, we'll try the whole formula somewhat different.

Time to cook: 15 minutes
Total Time: 2 hours, 15 minutes
Serves: 4-6

Pan Fried Chicken

Ingredients:
2 chopped onions
4 minced garlic cloves
2 fresh chilies
2-3 pieces of chicken
2 tsp cumin
2 tsp crumbled oregano
¼ tsp cayenne pepper
3 16-oz cans black or pinto beans (drained and rinsed)
6 cups chicken broth
Salt, pepper
olive oil

This policy is quickly to put in order and cook, but the inexpressive ingredient is time - any way we'll focus on that in a moment. put in order yourself with all of the ingredients as listed above and uncover the largest skillet you have. If inherent a large metal pot. Iron skillets have a few pros: one, they store heat far longer than a contemporary teflon pan, which means that they'll be very hot after placing the first few ingredients in. And two, the taste you will get with the iron skillet is a lot more roasted, because your meat in fact burns slightly on the lowest of the pan. Heat up the pan to a moderate high climatic characteristic add olive oil.

Add your chicken and then cook it for around 2-3 minutes on both sides. Turn the climatic characteristic right down to moderate and cook for another 5-8 minutes. Take the meat out of your skillet, set it on a cut off plate and cut it into small bits.

Make use of the same skillet with no need of prior cleaning and start with the onions, since such take the longest to cook. Wait until they're see-through, then add garlic, chilies, chicken, cumin, oregano, and hot peppers. Easy on the cayenne if this is your first time using it. All of this ought to be done after two minutes and it's time for you to put in the beans as well as the chicken broth. That broth will assure you have a sauce foundation for the chili.

Despite the fact that you're generally finished after bringing the whole thing to the boil, there's any way that mystery ingredients to include: time. After boiling, take it right down to a medium/low climatic characteristic and simmer for about 120 minutes. If it seems to be overly dry add more broth into the mix.

Study more about Slow Carb Cooking and shedding pounds fast with the Four Hour Body from Tim Ferriss.

Slow Carb Cooking: White Chicken Chili

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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.



For more information on Stew and Chile Pots and Casserole Dishes please visit our website.

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Cooking Tips - Pan Frying Chicken

If you are new to cooking chicken or to the pan frying method, you may feel hesitant to try development a pan fried supper without assistance. Maybe you have already given it a try but it didn't turn out how you expected. There are a few coarse mistakes that pan frying novices make, but these are assuredly remedied with a few straightforward cooking tips. Knowing these hints to pan frying will help you cook great tasting chicken every time.

Tip #1: Don't turn the stove on high. When pan frying chicken, many habitancy burn the surface breading while the inside remains undercooked. If you've had this problem in the past, the temperature on your stove is too high. Try pouring your oil into the pan and starting with a medium heat. The oil should be heated and should shimmer, but should not smoke. A medium heat nearby 350 degrees F will allow the chicken to cook longer, heating the inside wholly while achieving a golden brown crust.

Pan Fried Chicken

Tip #2: Pound the chicken to an even thickness before frying. Another coarse problem is uneven cooking throughout the chicken. With chicken breasts, part of the cut is ordinarily thicker than the other, which causes one end to cook faster and Maybe overcook and come to be dry. To avoid this, pound the thicker part of the chicken so that the thickness is even with the thinner part of the cut. This will ensure that the chicken cooks evenly and remains juicy throughout.

Tip #3: Keep the chicken dry before breading. When you are ready to batter and bread the chicken, first dab your chicken with a paper towel. Removing the excess moisture allows your batter (usually egg) to cleave to the chicken better. When you are ready to bread the chicken, let the excess batter drain from the chicken. Too much egg could cause the breading to fall off in the pan, so allow the egg to just thinly coat the chicken before dipping it in the breading.

Tip #4: Turn the chicken as tiny as possible. Each time you turn your chicken from one side to the other, you risk disturbing the breading. This could cause the breading on your nicely coated chicken to fall off in the pan. Turning also increases the time it takes for the chicken to cook completely. Turn your chicken at most two times when pan frying to avoid these coarse problems. If you find yourself turning the chicken more than a couple of times to keep it from burning, your stove temperature is likely too hot. Check the temperature of your oil with a thermometer and adjust it to 350 degrees F if necessary.

Tip #5: Keep space between your chicken. Whenever pan frying chicken, all the time keep at least an inch of space between the pieces in the pan. If the chicken is crowded, the oil will take longer to heat and may succeed in soggy, undercooked chicken. The breading on the chicken could also stick together if pieces are touching. Spread your chicken throughout the pan so that oil can heat and cook your chicken from all directions.

For More Information

To learn more about pan frying and other cooking techniques and recipes to try, please visit the fun innovative cooking website Cd Kitchen today.

Cooking Tips - Pan Frying Chicken

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Cooking Methods For Chicken

Chicken can be cooked with the following methods:

Roasting: take off any fat from the body cavity. Rinse the bird inside and out with water, then part dry with paper towels. Season the cavity generously with salt and pepper and add stuffing, herbs, or lemon if desired. Spread the breast of the chicken with softened butter or oil. Set on a rack in a roasting pan or shallow over proof dish. Roast the bird, basting two or three times with the pan juices during roasting. If the chicken is browning too quickly, cover it with foil. Test for done by using a meat thermometer or insert the point of knife into the thickest part of the thigh. If the chicken is cooked, the juice will run clear with no track of pink. Put the bird on a carving board and let rest for at least 15 minutes before serving. Make a sauce or gravy from the juices left in the roasting pan.

Pan Fried Chicken

Broiling: The intense heat of the broiler quickly seals the succulent flesh below a crisp, golden exterior. Place the chicken about 4 to 6 inches away from a moderate heat source. If the chicken seems to be browning too quickly, sell out the heat slightly. If the chicken is boiled at too high temperature too near to the heat, the covering will burn before the inside is cooked through. If it is cooked for too long under a low heat, it will dry out. Divide the chicken into cuts to ensure even cooking. Breast meat, if cooked in one piece, can be rather dry, so it is best to cut it into chunks. Chicken wings are best for speedy broiling.

Frying: Frying is convenient for small thighs, drumsticks and cuts. Dry the chicken pieces with paper towels so that they brown properly and to forestall spitting during cooking. The chicken can be coated in seasoned flour, egg and bread crumbs or a batter. Heat oil or a combination of oil and butter in a heavy-based skillet. When the oil is very hot, add the chicken pieces, skin side down, fry until deep golden brown all over, turning the pieces frequently during cooking. Drain well on paper towels before serving.

Sauteeing: Is ideal for small pieces or small birds, such as baby chickens. Heat a dinky oil or a combination of oil and butter in a heavy-based skillet. Add the chicken and fry over moderate heat until golden brown, turning frequently. Add stock or other liquid, bring to a boil, then cover and sell out the heat. Cooking gradually until the chicken is cooked through.

Stir-Frying: Skin-less, boneless chicken is cut into small pieces of equal size to ensure that the meat cooks evenly and stays succulent. Pre-heat a wok or saucepan before adding a small estimate of oil. When the oil starts to smoke, add the chicken and stir-fry with your chosen flavorings for 3 to 4 minutes, until cooked through. Other ingredients can be cooked at the same time, or the chicken can be cooked by you stir-fry the remaining ingredients. Return the chicken to the wok once the other ingredients are cooked.

Casseroling: Is good for cooking cuts from larger, more mature chickens, although smaller chickens can be cooked whole. The slow cooking produces tender meat with a good flavor. Brown the chicken in butter or oil or a combination of both with seasonings and herbs, cover and cook on top of the stove or in the oven until the chicken is tender. Add a option of lightly sauteed vegetables about halfway through the cooking time.

Braising: Braising is a method which does not want liquid. The chicken pieces or a small whole chicken and vegetables are cooked together gradually in a low oven. Heat some oil in an oven-proof, flame-proof casserole and gradually fry the chicken until golden. take off the chicken and fry a option of vegetables until they are roughly tender. Replace the chicken, cover tightly and cook very gradually on the top of the stove or in a low oven until the chicken and vegetables are tender.

Poaching: is a polite cooking method that produces tender chicken and a stock that can be used to make a sauce to serve with the chicken. Put a whole chicken, a bouquet garni, a carrot and an onion in a large flame proof casserole. Cover with water, season and bring to a boil. Cover and simmer for 1.5 to 2 hours, until the chicken is tender. Life the chicken out, discard the bouquet garni and use the stock to make a sauce. The vegetables can be blended to thicken the stock and served with the chicken.

Cooking Methods For Chicken

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Mama's Cooking Fried Chicken

Well, hey there! You may not know me but my name is Mama and I've been cooking fried chicken since before most of ya were a twinkle in your daddies' eye. Cookin' is what I love to do and the folks nearby me ain't complainin'. So, if you want to learn how to cook up some of the best fried chicken that you ever put your lips around, you've come to the right place.

Here's Mama's Best Fried Chicken Recipe

Pan Fried Chicken

1 Whole Fryer, cut-up

Mama's Cooking Fried Chicken

2 cups of buttermilk

1 egg

2 tablespoons Texas Pete Hot Sauce (this will not add heat to the chicken, only flavor, the heat will cook out)

1 cup of self-rising flour

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon poultry seasoning

1/2 teaspoon paprika

1 quart size ziploc freezer bag

Peanut Oil for fying

Put the chicken in a glass baking dish with the buttermilk, turning to coat all sides. Cover with plastic wrap and place in refrigerator overnight.

Heat peanut oil to 350 degrees F.

* If using an electric deep fryer, succeed the manufacturers' directions.

* If using a dutch oven when cooking fried chicken, fill it about 2/3 full of peanut oil.

* If pan-frying, you'll need a cast iron skillet (recommended) with an inch of oil.

In a pie plate, mix together the egg and hot sauce, set aside.

In plastic ziplock bag, incorporate flour, salt, pepper, onion powder, garlic powder, poultry seasoning and paprika.

Place chicken in colander to drain off buttermilk. Allow to sit for about 15-20 to warm up to room temperaure.

Roll the chicken nearby in egg compound starting with the dark meat first. Shake off the excess egg and drop into the ziplock bag with the flour compound and shake ( no more than 2-3 pieces at a time) to coat well. Allow to sit on plate for a few minutes so that the flour can stick to the chicken.

Slowly drop the chicken into the oil starting with the dark meat. Don't get in too big of a hurry or you'll lower the climatic characteristic of the oil too quick and your chicken will soak up the oil and be greasy (not a good thing). If pan-frying, you will need to turn the chicken a incorporate of times so it will brown evenly. Cook until it's a nice golden brown. Drain on paper towels.

The times for cooking fried chicken will vary but as a normal rule:

(These times are for bone in chicken. Boneless will take only about half the time depending upon the thickness.)

13-14 minutes for dark meat

10-12 minutes for white meat

Mama's not just cooking fried chicken, you'll find a whole lot more recipes and tips on my website, www.mamas-southern-cooking.com

If you would like to reprint this article, it must be reprinted in it's entirety with the link intact.

Mama's Cooking Fried Chicken

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Mama's Cooking Fried Chicken

Well, hey there! You may not know me but my name is Mama and I've been cooking fried chicken since before most of ya were a twinkle in your daddies' eye. Cookin' is what I love to do and the folks colse to me ain't complainin'. So, if you want to learn how to cook up some of the best fried chicken that you ever put your lips around, you've come to the right place.

Here's Mama's Best Fried Chicken Recipe

Pan Fried Chicken

1 Whole Fryer, cut-up

Mama's Cooking Fried Chicken

2 cups of buttermilk

1 egg

2 tablespoons Texas Pete Hot Sauce (this will not add heat to the chicken, only flavor, the heat will cook out)

1 cup of self-rising flour

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon poultry seasoning

1/2 teaspoon paprika

1 quart size ziploc freezer bag

Peanut Oil for fying

Put the chicken in a glass baking dish with the buttermilk, turning to coat all sides. Cover with plastic wrap and place in refrigerator overnight.

Heat peanut oil to 350 degrees F.

* If using an electric deep fryer, ensue the manufacturers' directions.

* If using a dutch oven when cooking fried chicken, fill it about 2/3 full of peanut oil.

* If pan-frying, you'll need a cast iron skillet (recommended) with an inch of oil.

In a pie plate, mix together the egg and hot sauce, set aside.

In plastic ziplock bag, combine flour, salt, pepper, onion powder, garlic powder, poultry seasoning and paprika.

Place chicken in colander to drain off buttermilk. Allow to sit for about 15-20 to warm up to room temperaure.

Roll the chicken colse to in egg aggregate beginning with the dark meat first. Shake off the excess egg and drop into the ziplock bag with the flour aggregate and shake ( no more than 2-3 pieces at a time) to coat well. Allow to sit on plate for a few minutes so that the flour can stick to the chicken.

Slowly drop the chicken into the oil beginning with the dark meat. Don't get in too big of a hurry or you'll lower the climatic characteristic of the oil too quick and your chicken will soak up the oil and be greasy (not a good thing). If pan-frying, you will need to turn the chicken a combine of times so it will brown evenly. Cook until it's a nice golden brown. Drain on paper towels.

The times for cooking fried chicken will vary but as a normal rule:

(These times are for bone in chicken. Boneless will take only about half the time depending upon the thickness.)

13-14 minutes for dark meat

10-12 minutes for white meat

Mama's not just cooking fried chicken, you'll find a whole lot more recipes and tips on my website, www.mamas-southern-cooking.com

If you would like to reprint this article, it must be reprinted in it's entirety with the link intact.

Mama's Cooking Fried Chicken

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Mama's Cooking Fried Chicken

Well, hey there! You may not know me but my name is Mama and I've been cooking fried chicken since before most of ya were a twinkle in your daddies' eye. Cookin' is what I love to do and the folks around me ain't complainin'. So, if you want to learn how to cook up some of the best fried chicken that you ever put your lips around, you've come to the right place.

Here's Mama's Best Fried Chicken Recipe

Pan Fried Chicken

1 Whole Fryer, cut-up

Mama's Cooking Fried Chicken

2 cups of buttermilk

1 egg

2 tablespoons Texas Pete Hot Sauce (this will not add heat to the chicken, only flavor, the heat will cook out)

1 cup of self-rising flour

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon poultry seasoning

1/2 teaspoon paprika

1 quart size ziploc freezer bag

Peanut Oil for fying

Put the chicken in a glass baking dish with the buttermilk, turning to coat all sides. Cover with plastic wrap and place in refrigerator overnight.

Heat peanut oil to 350 degrees F.

* If using an galvanic deep fryer, succeed the manufacturers' directions.

* If using a dutch oven when cooking fried chicken, fill it about 2/3 full of peanut oil.

* If pan-frying, you'll need a cast iron skillet (recommended) with an inch of oil.

In a pie plate, mix together the egg and hot sauce, set aside.

In plastic ziplock bag, concentrate flour, salt, pepper, onion powder, garlic powder, poultry seasoning and paprika.

Place chicken in colander to drain off buttermilk. Allow to sit for about 15-20 to warm up to room temperaure.

Roll the chicken around in egg mixture starting with the dark meat first. Shake off the excess egg and drop into the ziplock bag with the flour mixture and shake ( no more than 2-3 pieces at a time) to coat well. Allow to sit on plate for a few minutes so that the flour can stick to the chicken.

Slowly drop the chicken into the oil starting with the dark meat. Don't get in too big of a hurry or you'll lower the climatic characteristic of the oil too quick and your chicken will soak up the oil and be greasy (not a good thing). If pan-frying, you will need to turn the chicken a concentrate of times so it will brown evenly. Cook until it's a nice golden brown. Drain on paper towels.

The times for cooking fried chicken will vary but as a normal rule:

(These times are for bone in chicken. Boneless will take only about half the time depending upon the thickness.)

13-14 minutes for dark meat

10-12 minutes for white meat

Mama's not just cooking fried chicken, you'll find a whole lot more recipes and tips on my website, www.mamas-southern-cooking.com

If you would like to reprint this article, it must be reprinted in it's entirety with the link intact.

Mama's Cooking Fried Chicken

calphalon unison sear nonstick 5 quart

Mama's Cooking Fried Chicken

Well, hey there! You may not know me but my name is Mama and I've been cooking fried chicken since before most of ya were a twinkle in your daddies' eye. Cookin' is what I love to do and the folks around me ain't complainin'. So, if you want to learn how to cook up some of the best fried chicken that you ever put your lips around, you've come to the right place.

Here's Mama's Best Fried Chicken Recipe

Pan Fried Chicken

1 Whole Fryer, cut-up

Mama's Cooking Fried Chicken

2 cups of buttermilk

1 egg

2 tablespoons Texas Pete Hot Sauce (this will not add heat to the chicken, only flavor, the heat will cook out)

1 cup of self-rising flour

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon poultry seasoning

1/2 teaspoon paprika

1 quart size ziploc freezer bag

Peanut Oil for fying

Put the chicken in a glass baking dish with the buttermilk, turning to coat all sides. Cover with plastic wrap and place in refrigerator overnight.

Heat peanut oil to 350 degrees F.

* If using an galvanic deep fryer, consequent the manufacturers' directions.

* If using a dutch oven when cooking fried chicken, fill it about 2/3 full of peanut oil.

* If pan-frying, you'll need a cast iron skillet (recommended) with an inch of oil.

In a pie plate, mix together the egg and hot sauce, set aside.

In plastic ziplock bag, merge flour, salt, pepper, onion powder, garlic powder, poultry seasoning and paprika.

Place chicken in colander to drain off buttermilk. Allow to sit for about 15-20 to warm up to room temperaure.

Roll the chicken around in egg combination starting with the dark meat first. Shake off the excess egg and drop into the ziplock bag with the flour combination and shake ( no more than 2-3 pieces at a time) to coat well. Allow to sit on plate for a few minutes so that the flour can stick to the chicken.

Slowly drop the chicken into the oil starting with the dark meat. Don't get in too big of a hurry or you'll lower the temperature of the oil too quick and your chicken will soak up the oil and be greasy (not a good thing). If pan-frying, you will need to turn the chicken a merge of times so it will brown evenly. Cook until it's a nice golden brown. Drain on paper towels.

The times for cooking fried chicken will vary but as a general rule:

(These times are for bone in chicken. Boneless will take only about half the time depending upon the thickness.)

13-14 minutes for dark meat

10-12 minutes for white meat

Mama's not just cooking fried chicken, you'll find a whole lot more recipes and tips on my website, www.mamas-southern-cooking.com

If you would like to reprint this article, it must be reprinted in it's entirety with the link intact.

Mama's Cooking Fried Chicken

anolon advanced 12 inch 5 quart covered kitchenaid gourmet distinctions 16 1 2 inch

Mama's Cooking Fried Chicken

Well, hey there! You may not know me but my name is Mama and I've been cooking fried chicken since before most of ya were a twinkle in your daddies' eye. Cookin' is what I love to do and the folks colse to me ain't complainin'. So, if you want to learn how to cook up some of the best fried chicken that you ever put your lips around, you've come to the right place.

Here's Mama's Best Fried Chicken Recipe

Pan Fried Chicken

1 Whole Fryer, cut-up

Mama's Cooking Fried Chicken

2 cups of buttermilk

1 egg

2 tablespoons Texas Pete Hot Sauce (this will not add heat to the chicken, only flavor, the heat will cook out)

1 cup of self-rising flour

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon poultry seasoning

1/2 teaspoon paprika

1 quart size ziploc freezer bag

Peanut Oil for fying

Put the chicken in a glass baking dish with the buttermilk, turning to coat all sides. Cover with plastic wrap and place in refrigerator overnight.

Heat peanut oil to 350 degrees F.

* If using an galvanic deep fryer, result the manufacturers' directions.

* If using a dutch oven when cooking fried chicken, fill it about 2/3 full of peanut oil.

* If pan-frying, you'll need a cast iron skillet (recommended) with an inch of oil.

In a pie plate, mix together the egg and hot sauce, set aside.

In plastic ziplock bag, consolidate flour, salt, pepper, onion powder, garlic powder, poultry seasoning and paprika.

Place chicken in colander to drain off buttermilk. Allow to sit for about 15-20 to warm up to room temperaure.

Roll the chicken colse to in egg blend starting with the dark meat first. Shake off the excess egg and drop into the ziplock bag with the flour blend and shake ( no more than 2-3 pieces at a time) to coat well. Allow to sit on plate for a few minutes so that the flour can stick to the chicken.

Slowly drop the chicken into the oil starting with the dark meat. Don't get in too big of a hurry or you'll lower the temperature of the oil too quick and your chicken will soak up the oil and be greasy (not a good thing). If pan-frying, you will need to turn the chicken a consolidate of times so it will brown evenly. Cook until it's a nice golden brown. Drain on paper towels.

The times for cooking fried chicken will vary but as a general rule:

(These times are for bone in chicken. Boneless will take only about half the time depending upon the thickness.)

13-14 minutes for dark meat

10-12 minutes for white meat

Mama's not just cooking fried chicken, you'll find a whole lot more recipes and tips on my website, www.mamas-southern-cooking.com

If you would like to reprint this article, it must be reprinted in it's entirety with the link intact.

Mama's Cooking Fried Chicken

le creuset enameled cast iron 5 piece

Cooking with Cream: Pasta Perfection

It is quick and relatively easy to make a cream sauce for pasta or any number of dishes. Here's how to make a delicious creamy base you can then build on by adding additional flavours.
Start by melting a couple of tablespoons of butter into a pan. Add a couple of tablespoons of flour to the melted butter, stirring until it has formed a pasty consistency. This is known as a roux ("roo").
Over a low heat, slowly add a couple of cups liquid. Choose from milk, half and half (a milk product with half milk and half cream), heavy cream, low fat cream, or cream created specially for cooking. You can also use a combination of these liquids with broth or white wine.
Stir your liquids on a low heat until the flour mixture is dissolved and then allow this mixture to thicken. The flour needs to cook to eliminate that powdery taste. Do NOT boil – the cream will curdle. Keep the temperature low.
When your creamy sauce is ready you can add cheese, sautéed vegetables, greens, tomatoes, meat, herbs and various seasonings to create a variety of different creamy sauces. Here's an idea to get you started.
Easy Chicken Alfredo
Ingredients

AUTHOR BIO
Chelsi Woolz, domestic goddess, loves cooking with cream but can't really afford the extra calories. She is always on the lookout for low-fat recipes with for creamy pasta and desserts.

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Cooking Tips and Substitutions for Corn Flour, Corn Meal, Cornstarch and About That Johnny Cake

Several different types of cooking ingredients come from corn. Corn bread, stews and even fried catfish recipes call for some form of corn. If you are missing an ingredient knowing its equivalent or substitution can save grandma's recipe from oblivion. If you know the use of an ingredient, it is easier to come up with a substitution. Today Mom explains corn starch, corn flour, cornmeal and that Johnny Cake.

Corn Starch: Made from the endosperm of the corn kernel. Cornstarch is used to thicken sauces, soups and stews. Substitutions for cornstarch are as follows: 1 tablespoon cornstarch = 2/3 tablespoon arrowroot OR 2 tablespoons all purpose flour OR 1 tablespoon potato starch OR 2 tablespoons quick-cooking (instant) tapioca.

Pan Fried Chicken

Corn Flour: Made by grinding whole corn kernels into a fine powder. It is used in combination with other flours to make breads, or for breading items for frying. Corn flour contains less gluten than wheat flour. When baking, substituting corn flour instead of wheat flour will result in a heavier bread. If you just need corn flour for breading, you can use regular flour instead.

Corn Flour can also be used to thicken sauces. If you don't have corn flour, substitute with corn meal ground to a powder in a food processor. You can also thicken sauces by substituting regular wheat flours in the same measurements.

Sauce Cooking Tip: Before adding any powdered thickener to a sauce it is a good idea to dissolve it first. Use a little liquid from your sauce, or some broth, juice or water (about 1/2 cup or less). When your thickener is dissolved in liquid, carefully stir it into your sauce with a fork or whisk. This helps cook up a smooth sauce with no lumps.

Cornmeal: Made from ground corn, usually without the corn skin or germ and has a coarse texture. Cornmeal doesn't contain gluten so it is generally used to make quick breads or breads with a cake-like texture. If you don't have one cup of cornmeal substitute one cup of grits or polenta.

Cornmeal is sometimes called for in bread recipes for dusting a greased pan. Dusting a pan helps keep the bread from sticking to the pan. It also gives the bread crust an extra little crunch and a hint of flavor. If you don't have cornmeal you can substitute corn flour, regular wheat flour or any other flour to keep bread from sticking. If you still want that crunchy texture try pulverizing some corn flakes instead. Or try using another thinly ground grain like steel cut oats or cracked wheat.

Johnny Cake: Johnny Cake or Journey Cake is a simple quick bread made with corn and water plus sugar. Hoecake technically, is a corn cake cooked over the fire on the back of a hoe (or shovel). The method still works - but don't forget to grease your shovel first, or the hoecake will stick! Over the years we have added salt and leavening agents to our corn cake recipes for variations on the same corny theme. Here's a great old-fashioned recipe for Corn Cake using molasses as a sweetener.

Molasses Corn Cake

1 cup corn meal

3⁄4 cup flour

3 1⁄2 teaspoons baking powder

1 teaspoon salt

1⁄4 cup molasses

3⁄4 cup milk

1 egg

1 tablespoon melted butter (or margarine)

Mix dry ingredients together in a bowl. Add milk with molasses, egg well beaten, and butter. Bake in shallow buttered pan (roughly 9x9 or 8x8) in 425 degree oven for twenty minutes.

Easy Measuring Tip: The easiest way to measure the molasses for this recipe is to use the same measuring cup as the milk. First, pour the milk up to the 3/4 cup line. Then add the molasses until it measures 1 cup. If you still have room in the cup, add the egg and mix everything together before adding it to the dry ingredients. For more of Mom's cooking tips and apron humor visit her on the web at http://www.MomsRetro.com. Good luck and happy cooking!

Cooking Tips and Substitutions for Corn Flour, Corn Meal, Cornstarch and About That Johnny Cake

Laura Zinkan is a freelance writer in Los Angeles, California. She puts the Mom in MomsRetro with kitchen tips and apron humor on her website for busy cooks http://www.MomsRetro.com She also cultivates a gardening website at http://www.theGardenPages.com with plant profiles, growing tips and lore about succulents and California native plants. Copyright © 2007 by Laura Zinkan (LauraZinkan.com). This article may be reprinted as long as author credit is given with a website. All rights reserved.

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Watch Rachel Ray to Learn Cooking

There are many people who up until a couple of years knew nothing about cooking, but when they started watching the 30-Minute Meals show by Rachel Ray, their life changed – as far as cooking is concerned. Those who watch it on a regular basis can learn a lot of things from it. Here’s a brief rundown.

RachelRayGiveaway.com is all about Rachel Ray. We are going to bring you up to date information on everything about Rachel Ray. Be sure to take advantage of the limited time offers! For more information visit us at www.rachelraygiveaway.com

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Chinese Cooking is Manly, Isn't It?

Cooking is not my first strength--not even my 58th strength. I've been married since I was 20 and, according to our agreed-upon division of labor, my wife has done all of the cooking. This is to her benefit as she enjoys the creative aspects of cooking and wants to avoid the unintentional damage I might do to the family by preparing meals. I've often had to work long hours and I can't tell you how much I appreciate walking through the door to a hot meal that is both delicious and nutritious.

I'm a college teacher with a wide range of interests and hobbies to include success coaching, cooking, nutrition, and fitness. Maybe I enjoy Chinese cooking above other kinds of food preparation because of the exotic cleavers and knives. So come take a look at one of my latest interests: the history and use of a vegetable cleaver.

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4 Cooking Tips Will End Your Recipe Guessing

Cooking is not made easy when you're still guessing. In fact, guessing at cooking increases the stress because guessing makes you unsure of the results to come. I'm going to give you a little cooking help by offering some tips on how to end your guessing.
One of the reasons that you guess is because it's hard to believe something until you can actually see it. But I want to help you to wrap your head around the idea that you have to believe it first and then you'll see it.
Quantifying your portion sizes, temperature and testing are great ways to allow you to stop guessing. Let's go ahead and look at how that might work.
4 Ways to quantify your cooking and eliminate guessing:
Cooking Tip #1: Temperature
Temperature is important in cooking. Some foods will make you sick if you don't cook them at the right temperature. Other foods will be utterly destroyed if you cook them much above "medium heat".
Use water as an indicator of temperature. Water evaporates at 212 degrees F, so if you are using a saute pan, if you sprinkle a little water in the pan and it evaporates, you know that the pan is at least at the boiling point of water. The quicker the water evaporates, the hotter your pan is. This works on the grill as well.
You can also test a small piece of your food to test for temperature. For example, maybe you're going to fry some chicken in oil on the stove, but you can't tell if the oil is hot enough or not. Don't ruin a whole breast by putting it into oil that's not hot enough. Instead, take a small piece of the chicken and drop it in the pan. You'll know right away whether the oil is hot enough or not to cook your food.
Cooking Tip #2: Test a Small Quantity
Sometimes, you just need to test a small quantity of something before cooking the whole thing. This is especially helpful in roasting. I can tell you that when I had my catering business, sometimes we would have to make hundreds or thousands of crab cakes in one big batch. Well, we would take one crab cake, cook it and test it. This would allow us to make adjustments on the rest of the batch and make a superior product! Cooking or roasting a small piece of something is a great way to see if your plan is going to work without sacrificing all of your ingredients during one of your guessing adventures.
Cooking Tip #3: Portion Size
Get a digital scale and begin to understand your raw portions sizes. Let me tell you a story about how I discovered the importance of this tip.
•    When I used to make spaghetti for myself and my wife, I would cook a whole pound of spaghetti, basically one whole box for the two of us. When we sat down to eat, because so much spaghetti was available, we ate more than we should. After finishing our meal, there was always spaghetti left over, we would put the leftover spaghetti in the refrigerator and a few days later throw it out because we wouldn't eat it.
•    With my digital scale, I started by weighing 8 ounces of dry pasta for the two of us. I cooked the 8 ounces and still had some leftover, so I adjusted it down until I knew EXACTLY how much dry pasta to cook for the two of us…5.3 ounces is our perfect amount. Knowing this finally made cooking pasta easy, we don't overeat and we don't have leftovers.
Understanding and knowing your portion sizes will also help you to not overbuy at the grocery store because you'll know EXACTLY how much to buy of a product to feed your family for a particular meal. And make sure you stick to the portion sizes. If you're cooking frozen shrimp from a bag and the portions end up leaving 3 shrimp in the bag, don't just dump them into the meal and cook them. NO, you'll be feeding too much to your family! Leave them in the bag and cook them the next time. You don't have to "just make the whole package."
Cooking tip #4: Test Spices
If you are making a pot of something and you need to add spices, don't start throwing in the spices and guess what it's going to taste like. Get the spices that you're thinking about using and put the "concoction" in a small ramekin or a small soufflé cup first. This will help you to know how the flavors work and give you the confidence that the combination is going to work.
So, by using these quantifying cooking tips, you can stop guessing at what's happening to your food. Observe your results and purposely alter your steps for the next time. You will be amazed at how starting with these little visual cues can help you to stop guessing and be confident that what you see is what you believe will be true. This isn't guessing, this is cooking made easy!

Chef Todd Mohr is a classically trained chef, entrepreneur, cooking educator and founder of WebCookingClasses.  You can experience his unique approach to no-recipe cooking with his FREE online cooking classes.  The 7 minute class will change the way you think about cooking forever.

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Cooking With the Basic Wok Accessories

A wok is one of the primary cooking vessels which can provide an extended cooking surface. Most woks come with basic accessories, making cooking easier and productive.

Woks evolved centuries ago as a result of fuel shortages. It is commonly used in stir-frying which can withstand high temperatures while cooking. Buying the right accessories for your wok will not only bring out a good cooking experience for you, but will also make cooking more fun. Here is a list of accessories that comply with cooking using your wok.

1. Wok Lid/Cover - A wok lid or cover comes in dome tops or flat tops. Some would even have deep or shallow types. Lids should be able to fit the rim of the wok. Aside from this, it should be high enough to cover the whole chicken underneath.

2. Spatula - A spatula is basically used in stir frying, for stirring, tossing and the shifting food inside the wok. It is a long-handed utensil that has a flared, wide and slightly curved metal blade. The wok spatula is especially designed so to avoid wok scratching. A wooden spoon can also be another option. This is without harming the nonstick surfaces.

3. Steaming Basket - This is a round basket that holds the food over steaming water. The steam allows the food to become cooked. There are 2 types of steaming baskets, the bamboo baskets and metal baskets. Bamboo baskets are tightly woven wooden bamboo strips. It is much better than metal because it absorbs the moisture, allowing the steam to circulate inside. Metal baskets can spoil the taste of the food because of the dripping water. This can be avoided by wrapping the metal steamer with a thin towel. Steaming baskets comes in various sizes and are stackable.

4. Wok Ring - A wok ring is used so as to stabilize the weight of the round-bottom wok on the stove. Two kinds of wok rings would include the open and close sided, along with a series of holes venting around the ring. Open-sided rings are best suited for gas stoves while closed sided rings are suited for electric stoves.

5. Wok Skimmer - A wok skimmer is a wire mesh strainer that has a long bamboo handle (also comes with metal handles). It is used for taking out wantons, noodles, dumplings and deep-fried foods from boiling water. Aside from this, it is ideal for serving mussels, clams and vegetables. The wire mesh allows the "dripping-off" of the oil from the food.

6. Wok Ladle - A ladle is the most commonly used utensil of most Chinese chefs. This is used in adding water stock and other seasonings while cooking. It is also used in scooping ingredients, instead of using a measuring device.

7. Bamboo Brush or Cleaning Whisk- A bamboo brush is especially used for cleaning woks. Other cleaning alternatives are nylon or plastic scrubbers.

8. Wok Rack - A wok rack is a semi-circular rack which is used for hanging one side of such woks. It also works when draining water or oil while preparing other dishes. It can also keep the food warm.

9. Wire Steamer Rack - Wire steamer racks fit in woks, for steaming purposes. Examples would be braising and smoking.

10. Tongs - Tongs are used in removing and maneuvering hot food from woks. It comes in different styles, materials and length.

11. Deep-fry Thermometer - A deep-fry thermometer is used in deep frying. Its purpose is to assure the right temperature while cooking. Hence, the bulb of the thermometer should not touch the bottom part of the wok so as to achieve the most accurate reading.

12. Chopsticks - Two-thin sticks are used in cooking or mixing of ingredients inside a wok.

Other accessories would include the portable gas stove, clay pot, perforated ladle, paella pan, wok trolley, etc.

Woks are considered as one of the world's multifaced cookware pieces. This is along with the necessary accessories that can help one cook with ease. These custom utensils are made as a part of wok cooking.



For more information on Cooking Wok Accessories and Steaming With a Wok please visit our website.

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