High maltose corn syrup is a food additive designed to sweeten the taste of food and increase shelf life.
Chemistry
Chemically, high maltose corn syrup is closely related to high fructose corn syrup, another common sweetener. Maltose forms when two molecules of glucose combine.
Products
Maltose can be found in ice cream, candy, beer, and other sweet products. Many companies have switched to using high maltose corn syrup following increasing criticism of high fructose corn syrup.
Risks
High maltose corn syrup is "Generally Considered as Safe" by the United States Food & Drug Administration. However, corn starches and syrups often appear in foods that are high in fat and calories, and should be eaten in moderation.
Digestion
High maltose corn syrup breaks down to glucose molecules once inside the body, considered a much healthier form of digestion, or at least more healthy than related corn syrup sweeteners.
Gluten
High maltose corn syrup and other corn starch sweeteners contain gluten, and should be avoided by those with celiac disease.
Whether you are looking for a way to store homemade wine or the remaining contents of a bottle, Mason jars are an easy and versatile option. Some people would discourage this practice, insisting that the lids will let air in or compromise the taste of the wine. While this may be true, there are a few steps to take to make storing wine in Mason jars a viable option.
Instructions
1. Fill a clean Mason jar with wine.
2. Cut a square piece of waxed paper, large enough to cover the opening of the jar with some excess.
3. Place the square piece of waxed paper over the opening of the jar.
4. Place a rubber band over the waxed paper, slightly beneath the opening of the jar.
5. Place the lid of the Mason jar over the waxed paper and close it as tightly as you can.
6. Write the name of the wine on an adhesive label and attach it to the outside of the Mason jar.
7. Store the Mason jar at a temperature of 55 to 65 degrees Fahrenheit --- preferably somewhere in the middle. Also, make sure your storage space is away from sunlight, as UV light can lead to the development of hydrogen sulphide compounds inside your Mason jar.
Tags: waxed paper, Mason jars, Mason Store, opening Place, over waxed, over waxed paper, piece waxed
Pita bread is a Middle-Eastern flatbread, sometimes known as pocket bread. The round breads are hollow in the middle. Cut the bread in half down the middle and you have two pockets you can fill in a variety of ways. Pita bread is sold in white and wheat varieties. You can purchase pita bread at most supermarkets, or make your own.
Sandwiches
The pita pocket holds all the filling in, making pita bread sandwiches less messy to eat. You can make a pita bread sandwich with traditional fillings such as ham and cheese or peanut butter and jelly, or experiment by filling a pita with salad, leftover casserole or chicken or egg salad. Don't stuff the pockets too full or the pita bread can split and you'll have a mess after all.
Chips
Toasted pita chips make a sturdy base for dips and sauces. Cut pita bread in half, then into triangles with sharp scissors. Brush each piece with cooking oil on both sides and bake in an oven preheated to 375 degrees. Bake about 12 minutes or until the pita bread begins to brown on the edges. Remove the pita triangles from the oven. While they are still warm, sprinkle them with salt or other seasonings.
Pizza
Make sturdy individual pizzas from pita bread. Leave the round bread intact and place it on a cookie sheet. Spread pizza sauce over the pita and add the toppings you like. Top with grated mozzarella cheese. Broil the pita pizza for two to three minutes or until the cheese has melted and is bubbling. Older children can make their own pizzas for snacks, or let kids or adults make their own pizzas from an assortment of ingredients at a party.
Scoops
You don't need a spoon when you've got pita bread. Use pitas to scoop up beans, chili, rice or other dishes. Tear the pita bread into quarters and scoop the filling of your choice into the center between the top and bottom of the pocket.
Tags: pita bread, bread half, make their, make their pizzas, minutes until, pizzas from, their pizzas
Most turkeys purchased at the grocery store as domesticated turkeys.
Roasting a smoked turkey requires no more preparation than roasting a fresh or frozen bird. Smoked turkey gets its favor from aromatic wood, such as hickory and cherry. Some smoked turkeys are brined before being cooked in a smoker. The majority of turkeys harvested for human consumption grace the Thanksgiving table, confirms the U.S. Department of Agriculture. Your grocery store will have more options, such as organic, free range, natural, fresh, frozen, deep-chilled and smoked during the holiday season; many stores have turkeys on hand year round.
Instructions
1. Thaw the smoked turkey in the refrigerator for one to six days depending on the weight of the turkey. A 4- to 16-lb. turkey takes between one and three days to thaw, while turkey weighing over 20 lbs. takes between five and six days. Leave it wrapped and place it into a pan to catch the drippings as the turkey thaws. Alternatively, thaw the turkey in ice water for 30 minutes per pound.
2. Preheat the oven to 325 degrees F. Remove the giblets and neck from the body cavity. It may or may not have any giblets, depending on the brand.
3. Season the turkey to taste with herbs and spices, such as garlic powder, paprika, celery salt, pepper, and onion powder. The exact seasonings depend on the type of wood used to smoke the turkey.
4. Place into a pan and fill the pan with 3 inches of water. Cover the pan with aluminum foil. Put the smoked turkey into the oven.
5. Cook for about 7 to 9 minutes per pound of turkey. Insert a meat thermometer about 2 inches deep into the thigh area. The internal temperature of smoked turkey should reach 140 degrees F before you take it out of the oven.
6. Remove the foil and place the smoked turkey on a cutting board. Let the turkey rest 15 to 20 minutes before slicing.
Sardines make a nutritious meal that you can prepare quickly on a barbecue. These fish are considered a delicacy in many parts of the world, including Spain. Barbecuing sardines can change your idea about the fish that usually comes in a can with a roll-back top.
Instructions
1. Hold the sardines under cold running water while you rub the skin with your thumbs and remove the scales. Gut your sardines by removing the heads and twisting the backbones out.
2. Coat the insides of the sardines with salt and pepper. Use enough to suit your particular taste.
3. Place one to two very thin slices of garlic into each sardine. Add a sprig of rosemary to each fish.
4. Rub olive oil along the wires of a fish basket. Place the sardines in the basket and put it on the barbecue over high heat. Grill each side of the sardines for 2 to 3 minutes. Serve your barbecued sardines with lemon wedges, and encourage your guests to eat the sardines with their fingers. You can provide bowls of water with more lemon so your guests can wash their fingers to remove the fish smell.
Sifters are used to separate combined rice and flour
Separating ingredients when cooking is critical to achieving the desired results. Although it's best to keep rice and flour stored separately, sometimes they can become unintentionally combined. Separating rice and flour is a fairly easy process due to the difference in size between the small grind of the flour and the grains of rice.
Instructions
Separating Rice and Flour
1. Put a plate underneath the sifter to catch the flour.
2. Use the scoop to transfer the flour and rice mixture into the sifter, filling the sifter approximately halfway.
3. Sift the mixture, allowing the flour to fall onto the plate. The procedure for sifting will vary by sifter, as some sifters will require a hand crank and others use a squeeze-activated lever. Flour will fall onto the plate and rice will remain in the sifter.
4. Transfer the flour and rice into separate bowls. Repeat this process until the entire mixture has been separated.
5. Rinse the rice to clean it of any remaining flour.
Tags: rice flour, fall onto, fall onto plate, onto plate
Dehydrate seasoned meats to create your own jerky.
Beef jerky can be expensive to purchase, so consider creating your own blend of spices to add to the meat. Although numerous beef jerky recipes exist for different flavors, a few basic spices are used in almost every one.
Seasonings
Black pepper, garlic powder and onion powder are the more common spices included in beef jerky recipes. A few also call for salt, although some of the other ingredients already taste salty.
Sauces
In addition to normal spices, most basic beef jerky recipes call for Worcestershire sauce, soy sauce and a substance called "liquid smoke." Liquid smoke, when added to the beef marinade, gives the jerky the traditional smoky flavor. Tabasco sauce, in small amounts, can be applied to the beef jerky recipe as preferred.
Minced Substitutes
Many jerky chefs prefer to include minced garlic and onion in their recipes, instead of their powdered forms, to create more bold flavors.
This recipe is very satisfying to make if you've got the dedication. This recipe serves four.
Instructions
1. Heat the vinegar, rice wine, honey and ginger in a large, high-sided casserole or Dutch oven over high. When the mixture boils, reduce the heat to low and cook for 15 minutes, stirring occasionally.
2. Clean the duck of any extra fat around both ends of the body cavity. Trim away the flap of skin around the neck.
3. Cut the tips off of the wings and then prick the skin all over with a sharp fork or knife.
4. Mix together the cornstarch with 1/4 cup water. Stir until any lumps are gone.
5. Add the cornstarch mixture to the pot and stir to prevent clumping.
6. When the liquid in the pot thickens to a light syrup consistency, place the duck on its side in the pot. Using a ladle or large spoon, baste the duck with liquid for one minute.
7. Turn the duck over and ladle the liquid on it for one minute. Remove the pot from the heat and repeat the process of ladling on each side.
8. Remove the duck from the pot, place on a cookie rack on a sheet pan. Place the sheet pan in a place where you can direct a fan at the duck.
9. Let the duck dry under the fan for a minimum of three hours and up to eight, turning occasionally to ensure even drying. Preheat the oven to 425 degrees F.
10. Wrap the wings in foil and place the duck, breast-side up on a rack in a roasting pan lined with foil. Roast the duck at 425 degrees F for 15 minutes.
11. Turn the duck breast-side down and roast for another 15 minutes. Remove the pan from the oven and drain the grease from the roasting pan.
12. Turn the duck again and reduce the heat to 350 degrees F. Roast for an hour and then remove the foil from the wing tips.
13. Raise the oven temperature to 375 F and roast for another 15 minutes. Remove the duck from the oven and allow to cool for seven minutes.
14. Mix together the hoisin, sugar, 1 tablespoon water and soy sauce. Cut the duck into portions and serve with the pancakes, scallions and hoisin mixture on the side.
Tags: Turn duck, another minutes, another minutes Remove, duck breast-side, duck from, from oven, liquid minute
Dairy cattle are the source of milk, butter, cheese and other related products.
Dairy cows are particular breeds of cattle that are kept for their milk rather than their meat. Some breeds produce larger amounts of milk than others, which is why they are considered particularly suitable. The nutritional content of all cow milk is not exactly the same. The proportions of protein and butterfat vary according to breed; for instance, Jersey cows produce the richest milk of all, with a butterfat content of 4.9 percent.
High Producers
No breed of cattle produces a larger quantity of milk than Holstein-Friesians. The large, black-and-white cows so often associated with the dairy industry were bred in northern Germany and the Netherlands before being brought to the United States in the 1850s. An average animal produces a whopping 3,260 gallons of milk (28,000 lbs.) per 305-day cycle. Close behind them rank the Brown Swiss cows, so named for their color and because they are thought to come from the Swiss Alps. They will put out 2,450 gallons (21,000 lbs.) on average.
Small, but Rich
Two breeds of dairy cow, Jersey and Guernsey, are well known for the high nutritional value of their milk. Both are small, brown animals bred on islands off the coasts of France and England, but they produce proportionally large amounts of milk with high levels of butterfat and protein. In addition to having the most butterfat, Jersey milk also has the most protein --- 3.7 percent --- while Guernsey milk has 4.5 percent butterfat and 3.5 percent protein. Compare this with Holstein milk, which contains between 2.5 and 3.6 percent butterfat, with 3.2 percent protein.
Other Common Breeds
Two other breeds are in common use in the United States. Ayrshire cows are red and white and came originally from County Ayr in Scotland. They are known for being a hardy breed, vigorous grazers and able to stand up to harsh conditions. Milking or Dairy Shorthorns are one variant of Shorthorn cattle, originally valued equally for milk and meat. They can be red, white or red and white, and are docile, healthy and able to produce milk for a long time. The butterfat and protein ratio of their milk is ideal for making cheese.
Uncommon Breeds
There are many other breeds of dairy cattle which are in use in various parts of the world. Some of them are very old, rare breeds which are being carefully preserved. Typically they have been bred to be suitable the terrain and climate where they are found, as well as the local dairy needs. Some examples include the Busa cows of the Balkans, Montbeliarde in France, Illawarra in Australia and Sahiwal in India and Pakistan. Irish Moiled cows once became so rare that there were fewer than 30 females left, cared for by two breeders in Northern Ireland. Thanks to help from the Rare Breeds Survival Trust, they are now being rebuilt.
Tags: their milk, amounts milk, butterfat protein, milk than, milk with, other breeds
The Bing cherry was first cultivated by Seth Lewelling in the 1870s. He named his product after his Chinese foreman Ah Bing. The fruit has a very juicy and sweet taste which compliments venison and other game meats. Bing cherries also have a garnet red skin.
Ingredients
Port wine is an ingredient in Bing Cherry Salad.
1 can of Bing cherries
1 package of cherry Jell-O
1 cup of cherry juice
1 cup of port wine
1 cup of slivered almonds
1 ½ tablespoons of Knox Gelatin
Make
Drain the cherry juice from the can and pour the juice into a saucepan with the port wine. Heat the saucepan to medium heat and let the juice simmer. Remove the pan from the heat and add the Jell-O mix. Stir in the almonds and Bing cherries. Add the gelatin and stir until it has dissipated into the mixture. Pour the liquid into molds and place in the refrigerator. Let it rest for 3 hours minimum. Ideally, it should rest overnight. Serve with possible garnishes of whipped cream, roasted almonds, or whole Bing cherries.
Nutritional Information
Almonds provide a nutty crunch to balance the cherries' sweetness.
Bing cherries are rich in vitamin C, potassium and antioxidants. The antioxidants may prevent heart disease, cancer, and increase bone health. Almonds are a good source of vitamin E, protein, and fiber. They can also help lower cholesterol. Replace the regular whipped cream garnish with a light version to reduce some of the calories.
Freeze cilantro shortly after harvesting for optimal freshness.
Cilantro is an herb that grows in Asia, South America and the Caribbean. Humans have used cilantro for thousands of years as culinary flavoring, an appetite stimulant and therapeutic ingredient. The Conquistadors introduced the people of Central America to cilantro. Soon, Central Americans began widely utilizing cilantro in their local cuisine as a compliment to spice and tart flavors. Today, as of April 2011, many Mexican dishes and sides include cilantro as a keynote herb. A small amount of cilantro goes a long way in cooking, making leftovers common. With proper preparation, you can store cilantro for up to six months in the freezer and 10 days in the refrigerator.
Instructions
Refrigerating Cilantro
1. Cut off all but the last 2 to 3 inches of each cilantro sprig stem.
2. Pour 1 inch of cool water into a drinking glass. Place the trimmed cilantro sprigs in the glass with the stems in the water.
3. Cover the juice glass with a loose plastic bag and place it in your refrigerator. Replace the glass with water if it becomes cloudy. Fresh water helps maintain the freshness of your cilantro.
4. Use your cilantro within 10 days. Prevent limpness by only washing the herbs just before chopping.
Freezing Cilantro
5. Wash your cilantro in cool water and pat completely dry with a paper towel.
6. Chop the cilantro thoroughly. The mushy consistency of thawed cilantro makes chopping difficult after the defrosting process.
7. Place the chopped cilantro into a freezer-ready zip seal plastic bag. Avoid thawing and refreezing by portioning the herb into several smaller bags if you have a large quantity.
8. Expel any excess air by flattening the bag from the bottom upward before sealing the bag opening. Place the bag in the freezer for up to 6 months.
The savory pancake is an Asian dish. It is sometimes called the "however you like it" pancake because you can add whatever you want to it. However, this pan-fried cake is really nothing like the ones commonly eaten for breakfast. Some ethnic restaurants even let the customers cook this dish themselves at the table, courtesy of a griddle. Though most savory pancake batters include shredded cabbage, it really is up to you what goes in it. Cheap and simple to make, these pancakes can leave you feeling full and satisfied every time.
Instructions
Make Savory Pancakes
1. Fry the all of the bacon and set it on a plate to cool. Once it is cooled, tear the bacon into small pieces. Next, cut the onion and bell pepper into little pieces.
2. Cut the cabbage into very small pieces. Put the bacon, onion, bell pepper and cabbage in a bowl and set aside. You can shred the cabbage with a grater instead of cutting with a knife.
3. Put the flour in a bowl. In another bowl, whisk the milk, salt, black pepper and eggs. Next, pour the egg mixture in with the flour and stir until the batter is smooth.
4. Add the cabbage mix to the pancake batter and stir. The batter will be thicker than breakfast pancake batter. If too thick, add a teaspoon of milk to thin it down a little.
5. Pour the olive oil into a nonstick skillet or griddle and heat at medium heat. Add enough batter to the skillet to get as big a pancake as you want. Cooking spray can be used instead of olive oil.
6. Cook the savory pancake between 5 and 7 minutes or until the bottom is light golden brown. Flip over and let the other side cook as long as the first side. Repeat with the rest of the batter.
7. Before eating your savory pancakes, let cool slightly.
Tags: Make Savory, Make Savory Pancakes, savory pancake, bell pepper, onion bell, onion bell pepper
Ramekins are single-serving dishes in which the cuisine is cooked or baked and served. Usually cylindrical in shape, the straight edges of a ramekin helps to ensure even baking. Usually intended for casseroles and pudding-like foods, ramekins are also used for serving side dishes.
Types
Ramekins come in a variety of sizes and shapes, most of which are intended for single uses. Although normally made of porcelain, it is possible to buy both glass and ceramic ramekins.
Benefits
Recipes that call for egg whites are often cooked in ramekins to help ensure even heating.
Function
Souffles, crème brulee and flans are the most common types of foods served in ramekins/ Rather than making these dishes in larger baking pans, they are best baked in ramekins, which then serve as individual serving dishes.
Considerations
Baking times need to be adjusted when a recipe originally intended for a larger baking dish is baked in smaller batches in individual ramekins.
Warning
To prevent burning, ramekins are sometimes set into a shallow pan of hot water, which is then put into the oven.
Originally from the Swiss Alps, raclette cheese was once made from the cows that grazed the sweet grasses along the countryside. This semi-hard nutty cheese is wrought with holes and boasts a creamy texture. It is ideal for melting because of its fat content and moisture ratio. Used in traditional dishes like fondue, it has its own specialized grill. Today, raclette is made in Germany, France, Austria and Finland. As a cheese hard to come by, you can use alternative cheeses to replace its taste and melting consistency.
Jarlsberg
Jarlsberg cheese is a Norwegian cheese that is similar to raclette because it shares the same nutty flavor and texture. Like raclette it has holes, which are a sign of bacteria being put in the cheese at the time of production. It is made in the same style as many Swiss cheeses, yet is slightly sweeter than cheeses like Emmentaler. Jarlsberg is oftentimes melted on sandwiches and used as a fondue, which makes it an appropriate alternative to raclette. You can find this cheese at most grocery stores and specialty food shops. The cheese is generally cured from 1 to 15 months. The older the cheese the stronger the flavor will be. If you use a more aged cheese for serving fondue, use dipping components that won't compete with the flavor.
Emmentaler
Emmentaler cheese originated in Switzerland, which is why it is sometimes referred to as Swiss cheese. It is a yellow medium-hard cheese that is characterized by its prominent holes. Three bacteria are used in the production of the cheese, which create carbon dioxide, thus forming the bubbles that are the holes. It is made from cow's milk and aged from 4 to 14 months before making it to grocery store shelves. Used in gratins and fondues, it is commonly used as a substitute for raclette cheese because of its taste and melting capacity. Unlike raclette, it is harder and must be melted to reach that comparable texture.
Gruyère
Greyere cheese is a hard, light yellow cheese once only made in Switzerland. It is sweet and slightly salty much like raclette, yet does not have any holes. When substituting for raclette, look at the age. The more aged this cheese is the less like raclette it tastes. It begins to take on an earthy taste and grainy texture. Gruyere is one of the most popular cheeses for fondues and baking. The younger cheeses have no overpowering taste, which do not compete with other ingredients. Wisconsin is a large producer of this cheese, thus making it easy to get at most grocery stores.
Tags: this cheese, cheese hard, cheese once, cheese that, compete with
Kugelis is a Lithuanian specialty, made from shredded potatoes, bacon, eggs and cream. Most recipes are sized to feed an army and involve lots of grating. Who has time for that? Here's make kugelis that tastes like your grandma's but is quick and easy.
Instructions
1. Thaw frozen hash browns in your refrigerator overnight.
2. Fry up bacon strips until browned. Drain off the fat, leaving about 2 tbsps. in the skillet. Fry up the onions until richly golden brown. Remove onions from the heat, and set aside.
3. Dice up bacon strips and set aside.
4. Combine thawed hash browns, bacon, onions, cream and egg yolks in a very large bowl. Add salt and pepper to taste. If desired, add 2 tsps. dried parsley for color.
5. Whip egg whites until stiff in another bowl, and carefully fold into the potato mixture.
6. Gently place the mixture in a 13 x 9 inch greased baking pan, and dot with unsalted butter.
7. Bake at 375 degrees for 45 minutes to 1 hour, or until the top crust is crispy brown. Makes 8 servings.
Home beer brewing kits are a popular choice for people who enjoy making their own brewed beers. The kits allow brewers to make their favorite type of beer, such as lagers, ales or stouts. Brewers also get to control the alcohol content and the taste.
Significance
Home brewing kits are inexpensive and, other than replacing the ingredients for the beer, can be used over and over again. Kits make it easy for even the novice brewer to create a beer that tastes good. Once the brewer has established a routine, the kits allow him to re-create his recipe as many times as he wants.
Function
Beer brewing kits put everything a home brewer needs in one place. Because all the equipment is included in the kit, the brewer needs only to add water and other ingredients to make the beer. Once the beer is bottled, the kit equipment can be sterilized for another batch. Many hobby brewers never advance beyond their original beer brewing kit, finding that the kit has everything they need, except for the bottles.
Types
The most common home beer brewing kits include a plastic brew bucket, air lock, hydrometer and siphon hose. Larger kits also include a bottle capper, bottle cleaning brushes and stir paddles. Many kits include a CD or DVD and recipe books. For the serious home brewer, kits with stainless steel equipment can be purchased, but these are cost prohibitive for anyone who is brewing as a hobby only.
Considerations
The federal government allows individuals to brew up to 100 gallons of their own beer and wine a year. A household with two adults is allowed 200 gallons a year, which is the maximum allowed. The beer brewed must be for the individuals' own use and not to be sold in any capacity without a license.
Benefits
Brew kits allow the brewer to experiment. Not only can she try to make a recipe similar to her favorite store-purchased beer, she can also try exotic, foreign or fruit-flavored beers. Depending on the recipe, home beer brewing kits can save the brewer money, compared with the cost of store-bought beer.
Warning
Like all alcoholic beverages, home brewed beer can cause intoxication. Brew kits should be used only where they are out of the reach of children. Kits should be washed and sterilized before use to remove any harmful bacteria that may remain from previous batches.
Halloween is just as much an adult holiday as it is for children. Halloween parties are great times to spice up those original cocktail drinks. Most party hosts include ingredients to darken the drink to get into the ghoulish spirit of the holiday. Hosts use ingredients such as dark grape juice or tomato juice that can make the drink dark or bloody red. Decorating the glasses with Halloween favorites also helps adults get into the swing of the holiday.
Blackberry Widow
This drink includes dark grape juice, sugar, ginger and vodka. Shake the ingredients in a shaker, then strain into a frosted martini glass. Add a black web and rubber spider to the martini glass. Garnish with frozen blackberries to add that spooky effect of spider's eggs.
Zombie
This cocktail does not need any extra Halloween glamor bits to dress it up. The ingredients include vodka, triple sec, dark rum, creme de almond, blood orange juice and sweet sour mix. Stir the ingredients in a hurricane glass. Dress the glass with a mummy rap to add that touch of Halloween spookiness.
Dirty Bloody Martini
This drink includes pepper vodka, dry vermouth, clamato juice, olives and olive juice. Shake all ingredients in a shaker over ice. Strain into a frosted martini glass. Dress the glass with extra fake blood running down the spine of the glass for the added touch of creepiness.
Satan's Whiskers
Combine vodka, sweet & dry vermouth, Grand Marnier, blood orange juice and bitters. Dip a martini glass into blackened sugar. Shake ingredients over ice and strain into a chilled martini glass. Add a slice of blood orange for garnish.
Black Russian
A Black Russian is another original drink that you can dress up in a Halloween costume. Pour vodka and Kahlua over ice in an old-fashioned glass.
Black Cat
Pour vodka, cherry brandy, cranberry juice and cola over ice in a highball glass. Leave the glass in the freezer for a good frosting to give it a chilling effect. These are great drinks to be served with black cat cocktail napkins and garnished with Halloween stir sticks.
Smirnoff Ghost
On the whiter side, this great little cocktail combines a vanilla vodka, half-and-half cream, simple syrup and Godiva White Chocolate. Combine all the ingredients in a shaker and pour into a frosted martini glass. Garnish the glass with shaved curls of white chocolate.
Tags: martini glass, blood orange, frosted martini, frosted martini glass, glass with, ingredients shaker, into frosted
In general, growing herbs indoors should be no more difficult that growing them outdoors. For people who do not have a garden or outside space, but still wish to provide homegrown seasoning for their meals, an indoor herb garden is the answer. Parsley (Petroselinum crispum), basil (Ocimum basilicum) and rosemary (Rosmarinus officinalis) are three of the most popular herbs for cooking. Parsley, often used for garnishing, is high in vitamins A and C, and iron. Basil is a common flavor to add to tomato-based recipes. Rosemary flavors meats and dressings, and garnishes large roasts.
Instructions
1. Place 1 inch of gravel at the base of each 5-inch pot. Mix 2 parts sterilized potting soil and 1 part coarse sand or perlite in each pot. Herbs needs a well-drained soil that is not too rich. Add 1 tsp. lime to each pot to sweeten the soil.
2. Place your parsley, basil and rosemary on a south or west facing window, and ensure they receive plenty of sunlight. Install a fluorescent grow lamp during the winter; lack of light is the most common reason that indoor herbs do not survive the cold, dark months.
3. Water your herb plants according to each herb's specific needs. Avoid getting the roots too soggy. Water parsley and basil deeply once per week during the growing season. Let your rosemary plant's soil dry completely, then water it generously.
4. Fertilize parsley, basil and rosemary with a liquid fertilizer at half the label recommended strength every four to six weeks during the growing season.
5. Prune parsley by cutting the leafy stalks close to the stem. Snip fresh basil leaves as they are required; if whole stems are needed, cut immediately above a pair of leaves. Prune plants periodically during the growing season to encourage new growth and maintain a high quality yield.
6. Look out for powdery mildew on your indoor plants, particularly rosemary. Powdery mildew is caused by a lack of air circulation. Run a 3-inch fan for three to four hours per day. Spray plants regularly with an insecticidal soap if you spot aphids or spider mites.
Tags: during growing, during growing season, growing season, parsley basil, parsley basil rosemary
White almond bark can be used to make a variety of snacks.
Almond bark candy snacks are quick and simple to make. To use white almond bark, all you have to do is soften it on the stove or in the microwave. Once softened it can be used to make almond bark snacks that will be ready to eat as soon as the bark hardens.
Pretzel Delight
Pretzel delight almond bark snacks are easy to make as a family project. You can easily make enough snacks for yourself and your family, and enough for gifts.
Soften the white almond bark on the stove. While you can soften the almond bark in the microwave, this snack works better over the stove so you can keep the bark soft until the project is complete.
Purchase pretzels and pour them out into a bowl for easy access. Lay out a protective sheet or foil on the counter. If you work alone the size of the pretzel may not matter. If children are helping, stick to the larger size. Dip each pretzel into the softened almond bark. Lay the coated pretzels on the sheet or foil to harden. Continue until all pretzels are coated and laid out.
You can also lay the pretzels on the protective counter covering and pour the white almond bark over the pretzels.
Almond Bark Nut Pops
Use peanuts, mixed nuts or other nuts. Use popsicle sticks or other holders of this size. Cover the counter with foil or other protective covering. Pour the nuts onto the covering in piles, then flatten into 2- or 2 1/2 -inch circles. Add the holders to the circles to make a handle. Soften the white almond bark and pour over the nut circles. Let harden for almond bark nut pops. You can also add the nuts to the softened mix, then pour onto the protective covering, flatten into circles, add the sticks and let harden.
Pretzel Bars
Bake a cake, but instead of using a cake pan, bake in a larger pan so the resulting cake is thinner than a normal cake. Soften the white almond bark. Add margarine, marshmallows and butterscotch, chocolate or other chips to the softened almond bark. Carefully pour over the cake. Let harden. Cut into bar shapes.
Cereal Circles
Soften the white almond bark. Add marshmallows, chips and the cereal of your choice. Scoop into balls and lay out on the protective counter covering. Flatten slightly. Allow to harden.
Tags: almond bark, white almond, Soften white, Soften white almond, white almond bark, almond bark
Dorito flavors are inspired by varied foods including the cheeseburger.
Doritos have been pleasing taste buds for more than four decades. Frito Lay has been producing Doritos since 1964, and currently produces 18 different types of Doritos brand tortilla chips. Doritos have been trans-fat free since 2002. Thirteen of the 18 types of Doritos are also gluten-free.
Hot
Doritos has four flavors of chips that are hot. They are Doritos 1st Degree Burn Blazin' Jalapeño Flavored Tortilla Chips, Doritos 2nd Degree Burn Fiery Buffalo Flavored Tortilla Chips and the latest addition, the Doritos 3rd Degree Burn Scorchin' Habanero Flavored Tortilla Chips. Doritos Blazin' Buffalo and Ranch Flavored Tortilla Chips come with a buffalo-wing flavored heat.
Nacho
There are seven types of nacho-flavored Doritos. The basic nacho cheese chips are Doritos Nacho Cheese Flavored Tortilla Chips, Doritos Nacho Cheese Flavored Tortilla Chips 12 Count Singles and Doritos Nacho Cheese Flavored Tortilla Chips 6 Count Singles. For the weight conscious, there are Doritos Nacho Cheese 100 Calorie Mini Bites Flavored Tortilla Chips, Doritos Reduced Fat Nacho Cheese Flavored Tortilla Chips and Baked Doritos Nacho Cheese Flavored Tortilla Chips. If you just want a little spice in your nacho flavored chips, you can buy and Doritos Spicy Nacho Flavored Tortilla Chips.
Cool Ranch
Doritos has two cool ranch flavors. The regular flavor, Doritos Cool Ranch Flavored Tortilla Chips and for people watching their waistlines, they have Doritos Reduced Fat Cool Ranch Flavored Tortilla Chips.
Other
Each of the five remaining types of Doritos is unique. Doritos Toasted Corn Tortilla Chips are the flavor that started the Doritos brand. Doritos Salsa Verde Flavored Tortilla Chips incorporates the traditional salsa dip flavor into the chip. Doritos Spicy Sweet Chili Flavored Tortilla Chips incorporates the flavor of chili into the chips. This is another popular accompaniment for tortilla chips. The Doritos Late Night All Nighter Cheeseburger Flavored Tortilla Chips brings the all-American flavor of the cheeseburger to the tortilla chip. Doritos Pizza Supreme Flavored Tortilla Chips offers a unique tortilla chip flavor to pizza lovers.
Egg noodles might be a pantry staple, but in about twenty minutes from start to finish, you can make the dough to roll and cut your own fresh noodles. Homemade chicken noodle soup is a welcoming gift for a new neighbor or offers comfort to friends and family. Even people on gluten-free diets can enjoy noodles made from besan or teff.
Instructions
Wheat Egg Noodles
1. Mound 2 cups of self-rising flour on a cookie sheet or your counter.
2. Make a well in the center of the mound with your fingers. Crack two large eggs into the hole.
3. Add 1 tbsp. of sunflower oil to the hole and begin working the flour into the wet ingredients with your fingers until you have a coarse, crumbly dough.
4. Add 1 tbsp. of chicken broth at a time, up to 3 tbsp. total, and work it in until all the flour in the mound is incorporated.
5. Bring 2 qts. of chicken broth, minus the broth already in the dough, to a rolling boil in a 4 qt. or larger saucepan or Dutch oven.
6. Dust the counter with 1/4 cup of self-rising flour. Roll out the dough to 1/8-inch thickness. Cut 1/4-inch strips using a pizza cutter or sharp knife and drop handfuls into the boiling broth. Boil the noodles for 7 to 10 minutes and drain before serving.
Teff/Amaranth Egg Noodles
7. Mound 2 cups teff flour, 1 cup amaranth flour and 1 tsp. salt. Mix together well.
8. Make a well in the teff/amaranth mound with your fingers. Crack two large eggs into the hole. Add 1 tbsp. of sunflower oil. Slowly mix the eggs and oil into the flour until all the liquid is absorbed.
9. Add chicken broth 1 tbsp. at a time, up to 3 tbsp., to get the mixture wet enough to incorporate all the flour.
10. Knead the mixture for three to five minutes. Dust the counter with 1/4 cup of teff. Roll out your dough to 1/8-inch thickness and cut 1/4-inch to 1/2-inch-wide strips using a pizza cutter or sharp knife.
11. Pour 2 qts. chicken broth, minus what you already incorporated into the dough, into a 4 qt or larger saucepan and bring it to a rolling boil on medium-high heat. Add noodles to the boiling broth by the handful and cook them at a rolling boil for seven minutes. Drain before serving.
Besan Egg Noodles
12. Mound 2 cups besan (chickpea flour), 1/2 cup cornstarch, 1/2 tsp. salt and 1/2 tsp. cumin. Make a well in the mound and add 2 large eggs and 1 tbsp. of sunflower oil.
13. Mix all of the ingredients together with your fingers until they turn into a crumbly dough. Add 1 tbsp. of soy milk at a time, up to 3 tbsp., until the dough is soft and all the dry ingredients are incorporated.
14. Dust the counter with 1/4 cup besan. Roll out the dough to 1/4-inch thickness and cut 1/4-inch-wide strips with a pizza cutter or sharp knife.
15. Bring the remaining soy milk to a rolling boil over medium heat. Add besan noodles by the handful and boil for seven minutes.
16. Remove the noodles from the liquid with a wire strainer/ladle. Allow the soy milk to cool to room temperature and use it instead of cow's milk as a base for mango lassi. Serve besan noodles with marmalade or mango chutney.
Tags: chicken broth, rolling boil, with your, with your fingers, your fingers, counter with, cutter sharp
Bananas are the primary ingredient in banana chutney.
Banana chutney is a condiment found in Indian and West Indian cuisine. Recipes vary, but the basic concoction is banana, vinegar, sugar, raisins, and spices like garlic, onion, ginger, cinnamon, cloves and hot peppers.
Chutney is a Relish Made of Fruit and Spices
A variety of spcies flavor banana chutney.
Chutney originated in India and spread with 19th century British in colonists their possessions in the Caribbean. Chutneys, such as banana chutney, can be served as a relish with curries or as a sauce.
Banana Chutney Can Be Purchased
Chutney can be purchased.
Banana chutney can be found in specialty food markets such as gourmet cooking stores or Indian food markets. Check the ingredients for spices and flavors.
Banana Chutney Can Be Prepared at Home
Overripe bananas are ideal for chutney.
Banana chutney can be easily prepared using overripe bananas. A recipe from the Great British Kitchen (below) includes curry powder and all spice.
Boiled crawfish make for quick and tasty treat, but you have to know eat 'em to enjoy 'em. Follow these simple steps to learn peel boiled crawfish.
Instructions
1. Start with clean hands. You will be handling the food directly before it enters your mouth.
2. Take a boiled crawfish and hold it with both hands, the tail in one hand and the head in the other.
3. Twist the crawfish in half, tearing the head portion away from the tail. You may find it easier to twist the tail from the head while holding the head still.
4. Throw the head away unless you want to gently suck the juices out of it. There will be golden colored fat inside the head that retains the seasonings from the water.
5. Hold the tail in one hand and peel a few of the little sections off of the tail with the other, starting at the side where the head was.
6. Pinch or squeeze the end of the tail while useing the other hand to gently pull the meat of the tail out. You may have to peel back more sections of the tail if the meat will not come out or try pinching the end of the tail harder.
7. Eat the meat from the tail and discard the shell.
Vanilla extract is taken from the vanilla bean in Central America. The production of this extract began in Mexico in its early centuries. This was done by the Totonacas, and has been used for medical purposes through time including today. It has been used for different medical conditions ranging from breathing issues and reproductive conditions to emotional conditions such as anxiety.
History
Vanilla was first cultivated by individuals in Mexico on the Gulf Coast. They were known as the Totonacas, and their history traces back to the first through eight centures A.D. In the fifteenth century they started to export the vanilla product, which they had produced in Mexico.
Totonaca Uses of Vanilla Extract
The Totonaca civilization used vanilla extract mainly for medical purposes. These purposes included healing victims of snake bites by poisonous snakes. The Totonacans used the extract to help with respiratory illnesses and stomach illnesses, and even believed that it could be used to cure syphilis.
Stress Relief
In 1991, a study conducted by doctors William Redd and Sharon Menne, working in the Sloan-Kettering Cancer Center, revealed a scent released from vanilla extract could help with reducing anxiety. This was tested by giving it to individuals that were given MRIs. The results indicated that anxiety was reduced by 63 percent for the patients that received an MRI compared with those who did not receive the scent known as heliotropin.
Stomach Issues
Vanilla extract has been used to help calm patients with queasy stomachs. Either the extract itself or a vanilla bean are placed in water. The individual then drinks the water slowly while inhaling the aroma from the vanilla that is mixed with the water, and it helps to calm the patient's queasy stomach.
Weight Loss
Studies at St. George's Hospital in London have revealed that vanilla extract can actually help patients lose weight. The aroma of vanilla has been applied to patches, and used in an extract form in test tubes with patients sniffing it. These tests along with research in America indicates that while it may not work for everyone, for some it helps with weight loss.
Tags: been used, from vanilla, Extract Benefits, help with, medical purposes, used extract, vanilla bean
Smaller chili peppers tend to have a higher concentration of capsaicin, making them hotter.
Although it's true you can get some good quality hot sauce in a bottle at specialty stores and restaurants, save yourself some money and experiment with making your own hot sauce at home. Hot sauce is a great addition to all kinds of dishes, such as hot wings, steaks and tacos. Chili peppers are the star ingredient in hot sauces because of the oil inside of them, known as capsaicin. Different types of chili peppers provide different levels of heat as well as flavor. You should always handle chili peppers with care when preparing to cook them.
Instructions
1. Select the type of peppers you want to use in the sauce. If you're more interested in flavor and prefer a very mild heat, choose Italian peppers, which are more sweet than hot, or use the Anaheim pepper for just a dash of heat. Peppers that will give you a medium level of heat include the poblano pepper and jalapeno peppers. But if you are looking for peppers that will make a sauce that will set your mouth on fire, choose Thai chili peppers or habanero peppers, the hottest peppers you can find.
2. Wear gloves when handling peppers, especially for the hottest peppers, like habaneros. The capsaicin oil can stay on your skin long after washing your hands, which will be extremely painful if you rub your eye, or if it gets in your mouth or nose.
3. Rinse the chili peppers and chop off the stem. Cut out any bad looking spots on the peppers.
4. Cut the pepper in half. Remove the seeds and the membranes, which is where the highest concentration of capsaicin is found. This is optional if you want to try to tame the heat a little bit. The peppers are now ready to be used to make a hot sauce according to whatever recipe you may have. You can place them in a food mixer with vinegar and blend them, or you can throw the chopped peppers into a pot of vinegar and other seasonings, such as garlic and brown sugar, and simmer them together.
Tags: chili peppers, that will, concentration capsaicin, hottest peppers, make sauce, your mouth
There is a multitude of factors that contribute to the flavor, aroma, texture and appearance of wine. For something so complex, a grading system just as complex must be applied. Here are some of the factors on which the professionals base their critiques.
Instructions
Appearance
1. Evaluated for color and clarity. The color of a wine indicates its age, variety and any oxidation or flaw. Any particles in the wine can, and most often do, represent a flaw; and any flaw in it can be detrimental or beneficial.
2. Hold the wine glass at an angle against any white surface and swirl. The color of white wines varies from nearly colorless (called very pale straw) to dark amber. Red wines range from pink or rose to dark and brick red.
3. Inspect for any obvious intruders that might affect its taste. This includes pieces of cork or pulp floating in the wine. Note that these pieces of floating debris are not removed. They are to remain in the glass throughout the entire inspection process. In some instances, floating pulp is considered beneficial.
Smell and Taste
4. Swirl the wine glass and place the lower rim of the glass just below the nose. Inhale deeply and repeatedly. Swirling the glass allows oxygen into the wine, what is called "letting it breathe," which releases its aromas. What the critic is searching for here are several different smells, including any and all fruit scents, such as berries, apple, grapefruit and melon; non-fruit scents, such as grass, hay, minerals, chocolate, coffee and wood; and any flaws indicated by smells like adhesive bands, kerosene and musk.
5. All or none of these smells may be present in a wine. Some may be surprised to smell things like grass and mineral, but these are actually quite common in any wine, as all the smells (and flavors) represent what is called the terroir, which means the inclusion of every influence on a wine dating back to its years on the vine, that give it its personality. The type of soil, weather, sunlight, surrounding regions and wind patterns all affect the smell and flavor of a wine. This is why there can be any number of smells or flavors in a wine.
6. Swirl the glass and take a small sip of the wine. The first characteristic a taster generally encounters is the dryness of the wine. A wine's dryness is determined by how much residual sugar remains in it. When a wine is made, the sugar in the pulp of the grape is converted into alcohol. The percentage of sugar left after this process results in either a dry or sweet taste. One to two percent remaining sugar is considered dry, three percent sweet and five percent is a dessert wine. So the more sugar converted, the drier the wine. A dry wine will commonly leave the taster feeling thirsty; whereas a sweet wine will commonly quench a taster's thirst.
7. Evaluate the body of the wine. Body is the weight of the wine on your tongue and how it coats your tongue. The heavier a wine is on your tongue, and the longer it remains on your tongue after swirling or spitting, the more full bodied it is. Body can also be gauged on how it coats the wine glass. The longer it takes the wine to recede down the sides after being swirled usually indicates a more full bodied wine. Generally, light bodied wines are white, and heavy bodied wines are red; but this is not always the case.
8. Evaluate its level of acidity. The sides of the tongue gauge acidity, so the taster will want to make sure the wine touches these parts of the tongue. The more acidic a wine is, the more the taster will feel it on the sides of his tongue.
9. Evaluate the tannin level. Tannin is a result of the involvement of the skins and seeds of the grape in the wine-making process, and hence is not usually critiqued in white wines, since white wines are made without the skins and seeds. Tannin is seen as the backbone of a red wine because it gives the structure and longevity of the wine. It increases the lifespan of a wine, allowing it to age longer. A young wine will commonly have harsh or strong tannin, which is indicated by a shrink-wrap or puckery taste on the tongue. As a wine ages, its tannin softens for a more balanced taste.
10. Taste for fruit qualities, non-fruit qualities, indication of wood flavors from its barreling (if barreled) and any flaws similar to the olfactory characteristics.
11. Evaluate the balance. The balance concerns how well all the complex parts of a wine come together and compliment each other. In a well balanced wine, all the flavors, including the acidity, tannin and dryness, flow together in harmony, while maintaining the individual characteristics of each flavor. An unbalanced wine is one in which the acidity level is too high, or the tannins are too strong.
12. Grade what is called the "finish." Every sip of the wine up to this point has been spit out by the taster (the reasoning being that the alcohol from overindulgence in the consumption of the wine will impair the taster's ability to accurately evaluate that wine and every subsequent wine). For the finish, the taster will swallow a small amount of the wine to evaluate how long the flavors and other characteristics (such as the coating quality of the body) of the wine remain in the mouth and throat. The longer the flavors last, the more complex the wine.
Tags: wine will, your tongue, taster will, what called, white wines, will commonly
Canning salmon is a wonderful way to preserve the fish if you have caught your limit or find them fresh on sale. Salmon must be canned with a pressure canner to reduce the possibility of botulism, and the fish must be processed as soon as possible after the harvest. Plan on spending an afternoon for preparing the fish and the canning process. Once the process is complete, the canned salmon can sit on the shelf for up to a year before use.
Instructions
Prepare the Salmon
1. Clean the fish by removing the head, tail, fins and entrails and washing the fish to remove any trace of blood.
2. Remove the skin and debone the salmon, if desired. The canning process will soften the bones, much like what is found in store-bought canned salmon.
3. Cut the fish in 3- to 4-inch chunks.
Prepare the Canning Equipment
4. Fill the pressure canner with 3 inches of water. If the manual that came with the canner calls for more or less water, follow the manufacturer's instructions.
5. Wash the jars in hot soapy water and rinse thoroughly. You can also use the dishwasher to clean the jars.
6. Place lids in a small saucepan and cover with water. Boil the lids for five minutes and turn off the heat. This softens the sealing compound, helping to ensure a good seal on the final product.
Jar the Fish
7. Pack the salmon chunks tightly into the jars.
8. Add 1/2 tsp. salt per pint or 1 tsp. per quart jar, if desired.
9. Insert a rubber spatula into each jar and press against the fish to remove any air bubbles.
10. Center a lid on each jar and screw on a canning ring. Tighten the ring to just tight; do not force the lid tighter.
Canning the Salmon
11. Place the jars into the canner. If you have more jars than the canner will hold, refrigerate the extras and do them in a separate batch.
12. Place the lid on the canner and tighten it down. Some pressure canners have lids that twist into the lock position, others have screw-down lids.
13. Place the canner over the stove eye and heat over medium high heat until steam begins to escape through the vent.
14. Allow the canner to vent for 10 minutes.
15. Close the vent and pressure can the salmon at 15 pounds pressure for 100 minutes.
16. Remove the canner from the heat and allow it to cool to zero pressure.
17.Remove the lid and remove the jars using the tongs. Place the jars on a wire rack or dish towels to cool.
18. Check to make sure each jar has sealed after it is cool. The center of the jar lid should be pressed down.
Tags: canned salmon, canning process, fish remove, Place canner, Place jars
Blue cheese is a moldy cheese that has a distinct flavor. Blue cheese can be both mild or strong, depending on the strength of the mold. Both strengths of flavor can be paired with multiple foods, including lunch, dinner and dessert meals.
Salad Topping
Blue cheese crumbles can be a great salad topper. Blue cheese goes well with most types of salad greens, including spinach, because of its ability to cut bitterness.
Salad Dressing
Blue cheese dressing can be used to add a lighter blue cheese flavor to a salad, as opposed to blue cheese crumbles. Blue cheese dressing can also be used for chicken wings as a dipping sauce.
Crackers and Cheese
Crackers and cheese is a famous combination, so use blue cheese and a variety of crackers for a quick and simple snack. Pair the crackers and cheese with apples, pears, nuts and figs for varying flavor profiles.
Dessert
Blue cheese can actually be used in dessert. Blue cheese can be mixed in with apples, pears, melons, peaches, honey and nuts for an interesting and unique fruit salad.
On Meat
Blue cheese can be a great accessory to any meal that features beef or steak. Use the broiler to melt blue cheese onto a burger or steak for a more complex flavor.
Tags: Blue cheese, apples pears, Blue cheese, Blue cheese dressing, cheese crumbles, cheese dressing
Turmeric is a plant that holds promise in treating and preventing disease.
Known as the "golden spice," turmeric (Curcuma longa) is a perennial plant native to tropical South Asia. Its seasoning is derived from grinding the root. Related to ginger, turmeric is used to impart food with added flavor and a rich amber color. Long considered a staple of traditional Indian cooking and herbal remedies, turmeric is thought to bring health, beauty and luck. Now, medical researchers are discovering that this popular cooking spice may hold promise as an anti-inflammatory, antiseptic and antioxidant.
Cooking With Turmeric
Turmeric is mostly used to add spice and color to food.
Bitter in taste, pungent in smell and chalky in texture, turmeric is usually purchased as a fine, dry powder that is used as a spice, coloring agent and preservative. Turmeric is often added to curries, sauces, mustards, baked goods and dairy products. While utilized most frequently in savory dishes, sweets such as cakes, ice cream, yogurts, icings and the Indian dish patoleo may also contain turmeric. Only a small amount is needed to give food added flavor and color.
Investigations
Turmeric researchers are focusing on a chemical contained in the spice called curcumin. "Los Angeles Times" staff writer Hilary E. MacGregor reported that as of 2006, the National Institutes of Health had sponsored at least eight investigative studies of turmeric and were investigating how it may either prevent or treat diseases like cancer, cystic fibrosis, Alzheimer's disease and arthritis. Unlike many conventional drugs, one of the most exciting aspects of turmeric is that it doesn't appear to have any adverse effects.
Anti-Inflammatory Properties
Turmeric's active ingredient curcumin may inhibit inflammation.
Scientists speculate that curcumin may inhibit abnormal inflammatory responses in the body. Timothy Moynihan, M.D. wrote on the Mayo Clinic's website that curcumin shows the potential to inhibit cancer and stated that this unusual chemical is being explored as a cancer treatment due to inflammation's possible link to cancer. Moynihan stresses that there is not enough evidence to recommend turmeric or curcumin as a cancer treatment and that herbal supplements should always be discussed with your physician.
Antiseptic Properties
Turmeric has long been known for its antiseptic properties.
Turmeric has long been known to have antiseptic properties and can be sprinkled on wounds to help them heal faster. Calling turmeric a "natural wonder," Debjit Bhowmik and fellow researchers wrote in their 2009 paper "Turmeric: A Herbal And Traditional Medicine" that the popular seasoning can successfully combat Staphylococcus aureus infections. Turmeric's medicinal value is so highly regarded in some countries that it is found in many Southeast Asian antiseptics and in some Johnson and Johnson brand Band-Aids.
Antioxidant Properties
Researchers claim turmeric may be a powerful antioxidant.
Substances known as antioxidants are thought to inhibit disease by preventing cell damage. Although some of the most popular antioxidants are vitamins C and E as well as carotene, endocrinologist Donald Hensrud, M.D. reported in the May 2009 Mayo Clinic "Medical Edge Newspaper Column" that ground turmeric powder is also a good source of antioxidants. Researcher JC Tilak's 2004 study in "Phytotheraphy Research" confirmed that turmeric's antioxidant abilities withstand both cooking and chemical extraction.
Tags: added flavor, been known, cancer treatment, curcumin inhibit, long been, long been known
Tomato soup is one of those versatile foods you should keep in the pantry at all times. If you ever need a meal in a pinch, with just a couple of extra ingredients you can turn tomato soup into almost anything-enjoying it as a soup is just the beginning.
Modified Tomato Soup
Everyone who likes tomato soup has a favorite way to serve it, and very rarely will people prepare it plain unless accompanied by the obligatory grilled cheese sandwich. If you are new to exploring ways to eat and fix tomato soup, add one or more ingredients to boost the flavor. Make it with milk instead of water. Add fresh or dried onion, basil, garlic or oregano. Stir in some cheese, such as mozzarella or feta, or crumble in your favorite crackers, sausage or bacon. If you want the additions to really meld into the soup, cook it on low for several minutes, stirring regularly-the longer you cook the soup, the more it absorbs the new flavor.
Base for Meat Sauce
Tomato soup makes a flavorful base for meat sauce. Barbeque sauces typically use ketchup as a base, but tomato soup gives it a new twist. Sauté onions with celery and then add tomato soup and your favorite hot sauce-if you like it spicy-or a little brown sugar if you like it sweet. Adding spices such as oregano and cracked black pepper helps season the meat, or use it plain on baked or roasted meat, cooking as you normally would.
Spice Up a Casserole
Tomato soup brings much-needed character to casseroles-add it to your favorite recipe on top of the usual ingredients or use it to replace some of all of the liquid ingredients. Tomato soup added to macaroni and cheese, for example, lets you experience a classic dish for the first time.
Be Creative
Anytime you crave that tomato flavor, use soup instead. For a thicker consistency, use condensed tomato soup and don't add water. If you are making a sauce or a soup, use the uncondensed form. If it becomes a staple in your cooking, experiment with your own recipe for tomato soup to enhance the taste you've discovered you love without the canned flavor.
Dried fruit is a delicious and nutritious snack, and is a good complement to other dishes. Use it to top ice cream or cereal, or add it to muffins or cakes. Dried fruit tastes sweeter than fresh fruit because the water has been taken out of it, which makes the flavor of the fruit concentrated. Using a dehydrator is perhaps the most convenient method of drying fruit.
Instructions
1. Prepare your fruit by washing and coring it. Coring is not absolutely necessary, some fruits can be left whole while other fruits should be cut in half or sliced before they are dried. When slicing the fruit, try to make thin, uniform slices. This will ensure that all of the slices dry at the same time. While you may choose not to peel your fruit, be aware that unpeeled fruit will take longer to dry than peeled fruit.
2. Pre-treat your fruit with lemon juice or sulfite to keep it from darkening over time.
3. Place the fruit in a single layer on the individual drying trays. Make sure that your pieces of fruit do not overlap each other or even touch. This can cause spots of the fruit to not dry completely.
4. Dry your fruit for the amount of time indicated by the dehydrator's manufacturer. Different types of fruit will take different times to dry. The fruit should retain about 20 percent of its moisture after it has been dried.
Tags: your fruit, Dried fruit, fruit make, fruit will, fruit will take, will take
Did you ever wonder when a fruit spread should be called a marmalade, rather than a jelly? Both are types of preserves that are enjoyed on toast, biscuits, pancakes and in sandwiches. Steps taken during the cooking process, the type of fruit used and the part of the fruit determine the spread's consistency, and whether it is a jelly or marmalade.
Types of Jelly and Marmalade
The peels of different oranges taste different, and produce different flavored marmalades.
Grape and strawberry are the two most popular types of jelly, but it's often made from a wide variety of fruits, such as apricot, blackberry, raspberry and apple. Since sugar is added to the fruit while cooking, jelly is typically sweet.
Marmalade is typically only made from citrus fruit, such as lemons, limes, grapefruits, or mandarins -- but orange is the most popular. Combinations of these fruits can also be used. A popular British-style marmalade is made from the Seville orange, originally grown in Spain. Its peel gives this marmalade a distinctive bitter taste. California-style marmalade is made from sweet oranges. Their peels lack bitterness, making this type of marmalade sweet.
Both Start with Preserves
Pectin thickens preserves.
Making jelly and marmalade begins with the same process of making preserves. Fruit is chopped and cooked with water until it becomes soft. Additional pectin is often added to help the mixture solidify.
Pectin is a natural substance in fruit that helps it to solidify, when cooked. Apples and oranges contain high amounts of pectin, while berries contain lower amounts. Pectin is available in powdered form to help berry preserves thicken.
Jelly 101
Jelly is more clear than marmalade, because it only contains fruit juice, not the pulp.
Straining is an important step in making jelly. Since jelly contains only the juice, not the flesh of the fruit, it looks clear. To make jelly, the preserves are strained and the juice is brought to a boil on high heat, while adding sugar. After skimming the froth, the jelly is poured into sterilized jars and cooled. Jelly has a firm texture that holds its shape until it is spread with a knife.
Marmalade's Texture & Taste
Marmalade's texture is softer and chunkier than jelly.
Marmalade doesn't require straining the preserves, since the fruit's flesh is used as well as the juice. Since marmalade also contains the zest, or peel of the fruit, its flavor is deeper and more intense than jelly. To make marmalade, the fruit's peel is added to the preserves, and then the mixture is cooked with sugar and water. Marmalade has a soft consistency, and spreads easily.
Tags: made from, than jelly, cooked with, marmalade made, marmalade made from, most popular
Brown rice is a healthier alternative to white rice.
Brown rice, in comparison to white rice, tends to be higher in several vitamins, minerals and fiber. According to a study conducted by researchers at the Harvard School of Public Health, two or more servings of brown rice per week may even lower the risk of Type 2 diabetes. Brown rice can be used in place of white rice for any type of recipe without making any significant changes to the texture or flavor of the dish.
Instructions
1. Consider the time it takes to cook brown rice. Brown rice may take as long as 50 minutes to cook while white rice typically takes between 15 and 20 minutes. This time difference plays a major role in preparation for a meal.
2. Measure the brown rice according to the needs of the recipe. Brown rice can be substituted on a one-to-one basis with white rice.
3. Pour the rice in a colander and rinse it under cool running water.
4. Cook the rice according to the directions on the package. The ratio of water to rice may differ depending on the brand, not to mention the cooking times, so read the directions carefully.
Tags: white rice, Brown rice, brown rice, Brown rice, rice according, rice Brown
Potted pork, also known by the French term "rillettes" or the French-Canadian "cretons," is an age-old means of preserving pork without refrigeration. Well-marbled meat is simmered until very tender, then packed in its own jelly, with a layer of the cooked fat providing an airtight seal. The pork can be left in small pieces, shredded or ground depending on your personal preference and culinary heritage. When properly prepared they can be stored for extended periods.
Instructions
1. Prepare the pork as directed in your favorite recipe. Portion the pork and broth evenly between the ramekins, and spoon some of the cooked-out fat on the top to make the traditional protective layer. Refrigerate to set the fat.
2. Wrap the ramekins tightly in plastic film wrap, and store them in the refrigerator for up to three weeks. The film wrap is simply to protect the pork from the other contents of the refrigerator, and has little to do with its shelf life.
3. Enclose wrapped ramekins in three to five layers of aluminum foil, then slide them into a heavy-duty freezer bag or freezer container. Freeze the ramekins for up to one year, removing and using them as needed. After a year the risk of freezer burn rises sharply.
4. Pack the hot pork into sterilized Mason jars, rather than ramekins. Seal finger-tight with sterilized lids, and process for 75 minutes in a pressure canner. Once they've cooled, check the processed jars to ensure you've achieved a good seal. Store in a cool, dark place and use as desired.
Everybody loves to eat beef jerky, and you can have fun making home made beef jerky in your oven with this simple but surprisingly delicious recipe.
Instructions
1. Select lean meat and trim visible fat. Round and flank steak are ideal, but I also use cross-rib because it's cheap. Slice the meat into 1/4" thick strips, or you can ask the meat cutter at the super market to slice the meat.
2. Mix the soy sauce, pepper and liquid smoke in a large mixing bowl, then add the sliced meat to the sauce. Mix the meat and let sit for 15 minutes.
3. Arrange your oven with one rack at the top and one rack at the bottom. The bottom rack will hold the drip pan and the meat strips will hang from the top rack. You can cover the drip pan with aluminum foil for easy cleaning.
4. Hang the meat using hooks. You can bend small paperclips so you can hook the meat on one end, and hang onto the rack on the other end. After the meat are all hung on the top rack, heat the oven to 175-185 degrees F. Close the oven door but keep the door slightly open by sticking a chopstick in the door. There needs to be a small opening to allow moisture to escape.
5. Total oven time is about 8 to 10 hours, depending on the temperature of your oven. I can almost guarantee that everyone who tastes this recipe will be surprised at how simple it is. Enjoy!
Tags: your oven, your oven with, beef jerky, meat sauce, oven with
Chicken liver risotto is a slightly different take on a classic Italian dish served in almost every country in the world. Mixing the delicate, salty flavor of sliced chicken livers with creamy, tender Arborio rice, chicken liver risotto makes a satisfying, hearty meal on a cold winter evening, especially when served with a crisp green salad, a loaf of freshly baked French bread and a glass of sweet, fruity red wine.
Instructions
1. Pour the chicken broth into a large saucepan and heat to a simmer. Leave the chicken broth covered on the back burner.
2. Melt the butter in a large saucepan over low heat and add the olive oil. Add the onion and cook, stirring occasionally for five to six minutes, or until the onions become translucent but not browned.
3. Add the chicken livers and brown them all over. Remove the chicken livers with a slotted spoon and transfer them to a plate. Set them aside.
4. Increase the heat to medium and add the rice to the pan, stirring to coat each grain with the butter and oil mixture. Cook for two to three minutes and add the mushrooms and wine. Cook until the wine is almost completely absorbed.
5. Add ½ cup of broth and cook, stirring frequently until the broth is absorbed. Continue adding the broth ½ cup at a time until it is gone.
6. Quarter the chicken livers and return them to the pan. Cook for two minutes and add the cheese. Cook for another two to three minutes, stirring frequently.
7. Transfer the risotto to individual serving bowls and garnish with the chopped fresh parsley. Serve immediately.
Crock-pot cooking is an easy way for busy people to get dinner on the table. Crock-pot recipes tend to center around stews, soups and roasts that cook well in liquid and do not require a lot of attention. Cooking in a Dutch oven--a large, heavy pot with a lid--is another method for creating a no-fuss, one-pot meal. Converting crock-pot recipes for use in a Dutch oven follows a general formula but may require some experimentation from time to time.
Instructions
1. Examine your original recipe for a crock-pot meal and note the measurements of liquid ingredients. A Dutch oven placed inside a conventional oven creates steam, whereas a crock pot does not. You may need to add between a 1/2 and 1 cup of additional water, broth or other liquids when using a Dutch oven.
2. Adjust the original cooking time. Crock-pot recipes that call for the low setting cook for approximately four times as long as a dish that simmers in a Dutch oven at 325 degrees F. For example, if you cook a beef stew in the crock pot for 8 hours, expect that it will take around 2 hours in the oven. Cut the cooking time in half if you are converting a recipe that cooks in the crock pot on the high setting.
3. Experiment with seasonings when cooking in the Dutch oven. It is not uncommon to find that foods taste blander when cooked in the oven. Add up to twice as much dried herbs as you would in the original crock-pot recipe.
4. Give yourself plenty of time to allow for variations in the recipe conversion process. Cooking times as well as measurements are approximate, and they may need to be adjusted during the actual cooking process. Start your meal early enough in the day so your family won't be waiting into the evening if you underestimated the cooking time.
Get soft bread from a bread machine with a few tweaks to your recipe.
Loaves of bread made with a bread machine taste chewier than those made by hand. Gluten, a protein created when wheat flour mixes with water, holds a yeast bread together as rises. While the gluten creates the structure for the risen yeast bread, too much gluten makes the loaf tough. Since the machine automatically mixes and kneads the dough, you cannot control if the dough becomes kneaded too much, which makes the bread tough. But you can influence some of the other gluten-producing factors: the type of flour, fats or acids used in the dough.
Instructions
1. Replace the high-protein bread flour used in your bread machine recipe with an equal amount of all-purpose flour to reduce the toughness in the loaf.
2. Add some acid to the recipe to lessen the gluten formation by replacing half of the milk or water in the recipe with buttermilk.
3. Pour an additional 2 tbsp.of water into the bread mix ingredients for a softer loaf.
4. Add 1 tbsp. of vegetable oil to the ingredients to coat some of the proteins in the flour and yield a softer loaf from your bread machine.
Tags: bread machine, recipe with, softer loaf, yeast bread, your bread, your bread machine
Ricotta cheese is made of cow's or sheep's milk. Most ricotta salata cheese varieties are made from sheep's whey. It is a milky white cheese that is sold fresh and spreadable. Ricotta salata, as a table cheese, ages in 20 to 30 days after purchase. After the initial process, the cheese should feel like a denser, dry feta. At this point it is ready to sell; if allowed to age beyond this point it will become harder.
Ricotta Salata Frescolina
This type of ricotta salata is made of sheep's milk. It is a pure, white, rind-less, soft cheese. It is lightly salted, pressed and dried and then aged for at least three months. This cheese has a nutty, milky flavor according to the 1800 Cheese Club. It is a sweet cheese that is ideal for grating. This variety of ricotta is commonly used in salads, pastas and breads. This cheese is a rare Italian variety that has many uses.
Ricotta Salata Al Forno
This variety of ricotta is made in middle and southern Italy from cow's milk. After the whey is salted and aged, this cheese is baked in an oven. They cheese is brought to a temperature between 180 and 200 degrees for 20 to 45 minutes, according to Latte e derivati. The cooking dehydrates the cheese and compacts the paste, making a hardy, crusted cheese loaf typical of Sicily. This cheese is available in many flavors. For a low-sugar cheese, try this variety baked with lemon.
Ricotta Salata Affumicata
This name translates as smoked ricotta, which is exactly what characterizes this type of ricotta cheese. Traditional ricotta cheese is offered fresh. This type of ricotta, made from either sheep's or goat's milk, is aged for an additional 10 days to one month, and during this time it is smoked. This leads to a 50-percent reduction in the water content of the cheese, resulting in a much harder loaf. Because of the low humidity in this type of ricotta, this salted and smoked cheese keeps on the counter for longer than traditional ricotta. This cheese is primarily grated on top of pasta dishes and is rarely eaten alone, according to Latte e derivati.
Ricotta Salata Moliterna
This is a cheese made from ewe's milk. It is a semi-hard cheese that is soft enough to be spread but hard enough to be sliced. The curd is filtered, salted and formed into cylinders and then aged. This type of ricotta salata is not baked or smoked and, like original ricotta, is a smooth white cheese. When eaten young, this type of ricotta is considered a desert cheese. When aged it becomes ideal for grating.
Tags: type ricotta, This cheese, Ricotta Salata, cheese made, cheese that, made from, sheep milk
Sour cream and Mexican food go hand-in-hand. Tart and thick, sour cream imbues many popular Mexican dishes such as fajitas, tostadas, tamales and burritos with additional dimensions of flavor and texture. Common sour cream, like that found in American grocery stores, will suffice, however, Mexican sour cream (crema agria) is richer and creamier. Use homemade Mexican sour cream for Mexican dishes as well as for soup, baked potatoes, desserts, pasta sauces, and dips.
Instructions
1. Measure out 1 part cultured buttermilk and 8 parts cream.
2. Place the cream in a double boiler, or in a pot set inside a slightly larger pot filled partway with water. Place a cooking thermometer in the cream and heat until it reaches 180 degrees Fahrenheit.
3. Set the pot in an ice bath to cool the cream.
4. Add the buttermilk once the cream has reached room temperature.
5. Put a lid on the cream and buttermilk and leave it to thicken and sour at room temperature for one to two days.
6. Remove the lid and stir. Store the Mexican sour cream in the refrigerator and use it within three weeks.