Posts Tagged ‘cooking’

LG Appliances Cooking Range and Over the Range Microwave Video

November 23rd, 2012 admin

LG offers Gas Ranges and LG Electric Ranges full of features and offer the same styling to match other LG kitchen . This discusses the gas offering a 16500 BTU burner and a simmer burner that goes as low as 700 BTUs, the three available electric ranges with brilliant blue oven interiors, and three the range ovens including the convection model. For more on LG see our other YouTube videos or visit us online at www.karlsappliance.com for pricing and further features and specs.
Video Rating: 4 / 5

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Tips For Cooking The Best Fajitas

December 14th, 2011 admin

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Fajita is generally beef, chicken, pork or shrimp grilled and served on a flour tortilla with condiments. The chicken is worked with onions and bell peppers. Fajita is served to the table sizzling loudly on a metal platter with tortilla and condiments on the side. Making your lips watery?

Texans would love to take credit for giving the world but the honor goes to south of the border, Vagueros, who learnt the art of cutting tough beef into skirt steak. are basically Tex Mex dishes. Nowadays Fajita is almost anything cooked and wrapped in a flour tortilla. Only true are skirt steak.

The preparation of Fajitas starts with marinating the beef using limejuice to tenderize at least for 24 hours. Well, there are no set rules for marinating; you can use your creative sense for that, but don’t forget to use limejuice. To marinade beef or chicken, you can use the Ass Kickin Soakin’ and Grilling Sauce. This would bring a true Mexican flavor.

Fajitas are real fun to eat, and here are the ways to cook the Fajitas, namely:

Grilling an exciting fajita

Traditional method for fajita is coal for approximately 6 minutes on both sides for skirt steaks around one pound. After the meat gets cooked, you should let it rest for a few minutes and cut it across the grain diagonally in to finger length strips.

Oven broiling fajitas

Broil the meat 4 inches below the flame for about 6 minutes on both sides. Then you can let it rest for a few minutes and slice it diagonally in to finger length strips.

Pan frying fajitas

Drain the meat and cut it across the grain in finger length strips and fry over high heat for not more than 1.5 minutes turning frequently. Roll them in flour tortilla. Choose thick tortillas available in any supermarket. Warm them up by sealing in foil packages, 6-8 at a time. On a frying pan, add few tablespoon of olive oil, cut one large onion and separate into rings and cut bell peppers into strips. Add them to the frying pan and stir fry. Serve with stir fried onions and bell peppers.

Some specialized fajita preparations are Pico-de-gallo, guacamole, Fajita on a stick, Fah-HEE-Tah, Beef Fajita Marinade and many more. Here are a few, which I find interesting, but you can always add your magic touch to them:

Pico-de-gallo

This fiery and flavorable salsa is like any other salsa but the ingredients are finely chopped. If rightly made it is hot. Since people make it to their liking they can control the heat.

Guacamole

Cool and buttery smoothness of guacamole adds the finishing touch on a fajita. Experiment your ideas on it and get it right. My suggestion is to select the right Avocado of Haas variety with brownish-black skin with a pebbly texture.

Fah-HEE-Tah

Traditional skirt steak has to be marinated for long 24 hours in limejuice, red capsicum and garlic. Cooked meat is cut into strips and them wrapped in a warm tortilla and garnished with salsa or guacamole.

Fajita On A Stick

Soak 8-9 bamboo skewers for 10 minutes. Trim fat steak and cut crosswise into ½ ” thickness. Thread equal amount of beef weaving back and forth onto skewer. Combine dressing and lime juice. Brush on beef peppers and onions. Place vegetables on grid for 15 to 20 minutes. Remove and add beef to the centre. Add salt. When ready, serve beef and vegetables in tortilla with salsa.

Beef Fajita Marinade

Combine limejuice, tequila, crushed dried oregano leaves, cloves of garlic, minced fresh cilantro, ground cumin, ground black pepper. Mix well and pour marinade over meat, refrigerate overnight or even 24 hours in zip top bag. It makes enough marinade for 1 ½ pound flank steak.

Fajitas are terrific for informal dinner party. It is inherently festive or goes hand-in-hand with margaritas or Mexican beer and Tex Mex treat. Good Luck! Taste your own Fajitas, don’t go for the restaurant version of Fajitas.

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Japanese Cooking

December 10th, 2011 admin

Do you love food? The funny thing about food is that you either love it or you hate it. There is no in-between. And chances are, if you hate it, you probably haven’t really tasted food yet or haven’t given yourself a chance to sample it enough. food is hard to appreciate after only one bite. And sometimes, the idea that you are tasting raw food just won’t escape your mind that you are already predisposed to hating food even before you actually taste it.

Personally, I love Japanese food. There really is no other cuisine like it in the world in terms of its unique taste and presentation. Who would believe that something so raw could be so delicious? For those of you who have not yet discovered the pleasures of Japanese food, allow me to present the following primer.

The standard Japanese meal always involves a bowl of white rice as well as soup and side dishes such as pickles, vegetables, meat and . Japanese food is classified by the number of viands or “okazu” that are served with the rice, soup and side dishes. A meal with one okazu is called ichiju-issai and a prime example of this is the traditional Japanese breakfast which consists of miso soup, rice, grilled and one pickled vegetable.

The regular Japanese meal usually involves three okazu to go along with the soup, rice and pickles. Traditionally, each of these three okazu are cooked in a way the others. They can either be served raw or grilled, simmered, steamed or deep fried.

Another hallmark of Japanese food is seafood, which is the popular and widely consumed food in Japan. The popular dishes include all types of fish as well as shellfish, squid and octopus. Crab is another delicacy and so are whale and seaweed. Despite the fact that Japanese are not heavy meat eaters, you will hardly find any vegetarians among them either probably owing to their deep fashion for seafood. Beef and chicken are also popular among the Japanese.

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Use Your Favorite Coffee Machines To Brew For Cooking

December 9th, 2011 admin

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Coffee Recipes

If you love your cup of java then you love to try some foods that use coffee as an ingredient.

Usually coffee is used in dessert, but it isn’t just used for sweet foods. Coffee is also used in sauces for meat, in spicy chili, and even for certain kinds of pot roasts.

Grinding your own beans or them freshly ground is the way to ensure that your coffee flavors will come out well in your food. Use filtered water in your coffee maker your coffee right before to make sure it is the freshest it can be. You should also be aware then when using coffee to cook, it is usually prepared a lot stronger than how you would drink it. Here’s some great recipes to try in your kitchen.

Meatloaf Sauce with Coffee

Outside of Australia this traditional sauce is gaining popularity. It’s delicious and . Start by adding a tablespoon of instant coffee to ¼ cup of filtered water, ½ cup of ketchup, and ¼ cup of dry red wine, add some Worcestershire sauce to taste, two tablespoons of vinegar, a spoonful of margarine, and finally two tablespoons of lemon juice and a hint of brown sugar.

Let your meat cook for 30 minutes before adding the sauce and then add your sauce and cook for 45 more minutes at 190C or 375F.

Espresso Flavored Brownies

For the chocolate and coffee lover, this is the best recipe out there!

In a sauce pan combine a cup of sugar, ¼ teaspoon salt, and a stick and half of buttern and heat. Now add a teaspoon of vanilla, four ounces of chopped up semi-sweet chocolate, and stir entire mixture until its melted. You can now add a tablespoon of your ground dark-roast or you can add two teaspoons of espresso granules for an interesting change.

Now that it’s all mixed up then pour it into a bowl to allow it to cool. Add three eggs while the mixture is still warm and a cup of flour. Pour the whole thing into a baking pan and bake for 30 minutes.

Black Russian Cake

Using a store-bought dark chocolate cake mix you can add one cup of veggie oil, one packaged of instant pudding (chocolate of course), four eggs, ½ cup crème de cacao, and for the final touch add Russian coffee. Use 1 oz of vodka, ½ oz of Kahlua, and 5 oz of hot black coffee to make this mixture.

Beat all the ingredients together and use a tube pan to bake at 350F or 177C for 45 minutes.

If you want to get creative try using coffee in all kinds of recipes cookies to ice cream! Try Kahlua which is made coffee to enhance all kinds of desserts.

Make your own coffee syrup using a cup of sugar and a cup of extra strength Colombian. Boil them together in a pan on the stove and let the sugar dissolve. Simmer at a lower temperature and then allow it to cool. A great treat ice cream!

No matter what your favorite coffee machines are, give these inventive recipes a try!

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How Commercial Cooking Equipment Is Different From The Average Appliance

December 1st, 2011 admin

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While your restaurant may prepare your food using the same that you would use at home, there’s a vast difference between the home appliances and commercial cooking equipment.

As an example, let’s compare one of the common appliances – the refrigerator. The average household refrigerator is a two-door appliance, with a freezer compartment and a refrigerator compartment.

In a commercial environment, the freezer is often an entire room where meat and other frozen products are stored. The refrigerator will be large enough to store everything they use regularly, plus they tend to a more consistent temperature than the average kitched refrigerator.

Other appliances are also quite . A commercial stove, for example, will have quite a few more cooking elements than the average kitchen stove and they often have a grilling surface as well.

Commercial dishwashers are generally quite a bit larger than household models, and they often wash with higher temperature water. Because there is so much more going through them, and there is a higher risk of sickness if the dishes aren’t cleaned properly, these dishwashers needs to be quite a bit heavier duty than what we use at home.

Another commercial appliance that you wouldn’t usually see at home is a hot food cabinet or warming drawers. Because commercial kitchens are often preparing many meals at once, and coordinating them to be delivered at the same time, these warming appliances are necessary to keep everything warm until it’s ready to be delivered.

Many of the extra features on commercial equipment have started to work their way into home equipment, so if you’re looking for something a little heavier duty than the average household appliance, you have more all the time. Even the designs have started to become common in home equipment – stainless steel is the new white!

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4 Of The Most Common Cooking Methods Explained

November 28th, 2011 admin

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If you are preparing any kind of meals a recipe, it’s important that you understand the various of cooking. There are a number of terms for ways of cooking, as follow.

Grilled

If a recipe calls for something to be grilled, it generally means it should be cooked an open flame or heat. Grilling can be done by charcoal or gas – on a barbeque for example – or it can be done using a grill of some sort on the burners of your stove.

Broiled

Broiling indicates cooking by exposing directly to a heat source such as a flame or element. ovens have a “broil” setting, which heats an element at the top of the stove rather than the one at the bottom, which is used for baking.

When broiling items in the oven, they should normally be placed on the top rack to give them the proper heat exposure.

Frying vs Deep Frying

Both frying and deep-frying cook foods with a similar process, but the method is a little different in each case. Frying can be done over any heat source, such as a stove element or an open flame. Oil or butter is heated and the food is cooked by its heat.

Deep frying, on the other hand, also involves oil but in this case the food is completely submerged in the oil. Deep frying is used for foods such as french fries, breaded chicken and doughnuts. It can be dangerious, however, because you’re dealing with boiling oil so proper equipment and safety precautions must be used.

Sauteing

Sauteing involved cooking food quickly in a small amount of fat. It is similar in process to frying, but because of the smaller amount of fat and faster cooking times, it brings out stronger flavors than frying will.

Knowing what is involved with the various terms will make it easier to plan when following a recipe. You’ll know what equipment and ingredients you’ll need that are unique to each method.

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Choices For Buying, Cooking And Enjoying Fish

November 28th, 2011 admin

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Wild Salmon

There are six species of Pacific salmon – chum, coho, king (chinook), pink, sockeye and steelhead – and all are wild. Wild West coast salmon are harvested commercially in Washington, Oregon, Alaska and much of Canada. Smoked wild salmon is a delicious seafood item. The delicacy is to prepare and lends itself to a wide variety of dishes.

Salmon is high in Omega-3 fatty acids which is well known as having health benefits. Studies have shown that smoked salmon has a very low level of mercury, unlike some other seafood.The Journal of American Medicine Association recently published a report stating that adding salmon at least once a week to your diet will cut the risk of sudden cardiac death in half.

Tuna

Tuna is consumed in a variety of ways. Tuna is the well known and available fish in the USA and many other parts of the world due to it’s popularity as a canned product. of us grew up on tuna salad sandwiches and associate that experience with tuna as a meal.

Readers that have been lucky enough to enjoy fresh caught tuna know that there is quite a difference between a canned tuna salad sandwich and a fresh grilled tuna steak! Tuna is delicious grilled, blackened, or as sushi. Those of us that still love tuna salad can enjoy tuna the can or use leftover grilled tuna to create a unique and delightful tuna salad with a unique flavor. Smoked fish lovers will be thrilled to know that tuna is excellent when smoked. The finished smoked product makes fish dips, salads or just eaten alone.

Wahoo

Wahoo are beautiful pelagic fish and are excellent table fare. Wahoo live in the open ocean and are common along much of the USA and Caribbean. Wahoo should be rinsed well and then the fillets can be removed from the body. The flanks can then be cut into steaks with the skin on or the entire sections can be skinned before cutting into steaks.Wahoo is delicious grilled, fried or smoked. Fresh wahoo are available in Florida, North Carolina, Virginia, Louisiana, Mississippi, Hawaii and other areas.

Mahi Mahi

Mahi Mahi, also known as dorado or dolphin fish are fast growing, pelagic fish. Mahi Mahi are among the most beautiful of all fish. The meat is mostly white with a high content of oil. Mahi Mahi is grilled or smoked. Fresh Mahi Mahi is available in states such as Florida, North Carolina, Virginia, Louisiana, Mississippi, Hawaii and others. Other areas of the country can enjoy this fish as a frozen product or fresh via overnight shipment.

Striped Bass

Cooks have a variety of favorites for cooking rockfish. Whole fillets of school sized fish or steaks of larger fish are delicious fried. Other for cooking striped bass include grilling, broiling, fish cakes and more.

For top quality striped bass or “rockfish” as table fare, it’s important to take care of the fish prior to cooking. The fish should be chilled on ice and laid out flat until cleaned. Once the fish is home, it can be rinsed thoroughly and filleted. Several cleaning exist and each angler learns their style. The fish can be scaled and the skin left on, filleted and then skinned or the skin can be cut around the perimeter of the fish and pulled off with pliers. The skin-on version is nice when baking or grilling smaller fish. Skinning the fish before filleting has some advantages, the most important being speed. Filleting the fish and then cutting the skin off removes the most dark meat and leaves the highest quality portion, although some fish is lost in the process.

Black Sea Bass

Black Sea Bass are excellent table fare. The meat is firm, white and delicious. Sea Bass are superb fried, grilled, baked or broiled. Sea Bass are easily skinned and filleted. Black sea bass are common along the Atlantic coast from New York to North Carolina. They are best fresh. The fish do not freeze well.

Grouper

Grouper is among the most popular fish in the Southern USA. Grouper is a premium fish harvested from the Gulf of Mexico and southern Atlantic Ocean. While individual species have unique identifiable characteristics, they are commonly described as lean, white flesh fish with a taste and texture which is popular and distinct from many other white fish.

Tilapia

Tilapia have gone from being an obscure fish to one of the most popular fish in many cultures. Tilapia are the second most important group of farm raised fish in the world. Tilapia has been introduced in 100 countries. Tilapia farming and consumption are rapidly increasing in the US. Tilapia are a good source of protein and is now the fifth most popular seafood consumed in the United States.

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Cooking With The Power of the Sun

November 23rd, 2011 admin

Many people understand the concept of passive solar for heating a home. Fewer realize it can be used in to cook food and sterilize water.

With The of the

A solar oven is pretty much what it sounds like. It is used to cook food and sterilize water. people do not even know they exist, but they are an effective way to cook both an economic and efficiency point of view.

The basic idea with a solar cooking is to create a box like structure that the sun heats up dramatically. If you have sat in a car in rush hour during the summer, you know the sun can generate a lot of heat. Instead of cooking you in a car, a solar oven focuses on food.

So, how do we cook with it? The box structure is created with dark paneling and then covered with a clear glass or plastic top after pots and food or water has been inserted. The structure is sealed. Much like a car, the sunlight beats through the clear top and heats the interior of the box. As the heat rises, it cooks the items inside. Yes, it produces more than enough heat to do the job. It really is as as that.

There are three general types of solar ovens. A solar box works as described in the previous paragraph. A panel oven uses reflective surfaces to focus the sun on a pot to create heat and cook the material inside. A parabolic version is designed to focus the sunlight into the bottom of a concave upon which sits pots. There are variations of these three forms, but all solar cooking designs are derived from these basic forms.

While cooking with the sun is a fun and efficient, most people will never apply it in their home because of obvious design issues. At a cabin or when camping, however, it is a perfect solution.

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8 Simple Commonsense Cooking Tips

November 23rd, 2011 admin

Do you get lumps in your white sauce? When making white sauce (béchamel) or any sauce that requires slow to thicken use an egg whisk and you can increase the temperature (not too much though) to speed the process up.and you wont get any limps in it.

Turn your open barbeque into a gourment oven. Want to try a new barbeque recipe that requires a hood on the barbeque which you may not have. Try using a wok lid or any domed lid. This works very well indeed. Great for roasted meats when camping out.

Never buy frozen pastry again. Do you hate making short pastry. Use a kitchen whiz instead of the usual hand method. Use slightly less liquid than may be asked for in the recipe.Just run the whiz until all the pastry forms into a ball. If it wont form into a ball you may need just a touch more liquid. The liquid depends on what recipe you use for your pastry.

Do your scones look more like rock cakes ? Make your scones in a kitchen whiz. Many people just can’t make scones no matter what. Usually the problem is too much handling. Using the whiz eliminates this problem.

Also try and make your scones as though people or the family are sitting at the table waiting. In other words the less time you take means less handling. The mixture should be quite moist not dry after you add the milk.

Turn onto a well floured board and top a few times with the of your fingers to draw the extra four in. This should only take you about 5-8 seconds. Gently pat into shape and cut into whatever shaped scones you want – round or square -whatever.

Scones seem to come out when cooked in what is variously described as a rising oven. In other words turn your oven on not too long before you start to mix your scones and when they are put in the oven it still has not quite reached the required temperature.

I learnt this way of making scones when I was used to crew on a yacht when I was younger and the guys would want morning tea and see if they could cajole me into making some. Hence my reference to having a waiting audience. The oven was only a small benchtop gas oven and I would turn it on to its maximum temperature and then throw the flour butter and milk together. They were impressed and I was surprised at the result. I was not at all sure of my expertise in scone making as my mother could never make scones – hers were the ones that came out like bullets.

I did later convert my mother into making scones in the kitchen whiz when she was around 65 and she was amazed that she finally learnt to make a scone that was edible.

I might add that scones became a regular morning tea item

Are your curries chewy? Do you have trouble working out if a casserole or curry is cooked. When the oil (fat) rises the dish is cooked. All meat dish casseroles have some fat content and when this is released the meat is cooked.

Are you missing the magic ingredient? Have you ever cooked a curry or casserole and the flavour just needs a little something and you cant quite work out exactly what is needed. Maybe it seems as though the flavours don’t quite go together. It is a small intangible ingredient that is lacking. Try a very small amount of sugar and you will be surprised how it seems to blend and mellow the flavours into a more harmonious combination. The flavours will cease to fight against each other.

Whoops have you ever slipped with the salt pot when cooking? Have you ever added just a touch too much salt to a recipe. Never add sugar to correct this try a squeeze of lemon juice.

I hate washing roasting pans. Do you like to have roasted potatoes occasionally but hate washing up the pan afterwards. Here is a easy method and it uses less fat. Cut each potato with the skin on, in half so that you have the largest cut . Add a little margarine and spread it on the cut side of the potato. Then sprinkle with salt and pepper if you want.

Place the buttered potatoes buttered side down on a sheet of aluminium foil wrap. Fold the foil and seal. Add to a preheated hot oven 200 degrees centigrade and cook for approx half an hour. When cooked unwrap and gently peel the foil off the potatoes and serve. Throw the foil in the garbage and voila – lovely scrisp roasted potatoes and no mess.

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Keep That Cooking Area Clean

November 23rd, 2011 admin

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One of the prevalent illnesses today is food poisoning. It starts as a slight discomfort a few hours after eating and grows into a life- threatening episode requiring hospitalization.

The most cause are the salmonella e-coli and listeria bacteria. And, they can be problems in the chef’s kitchen.

Common breeding grounds for bacteria are kitchen towels, dish rags and brushes, cutting boards, kitchen sinks, door, drawer and refrigerator handles. Little things like timers, whisk handles, pepper mills and salt shakers also become breeding grounds for bacteria. You can also add bottles of oil, spice jars, can openers and the controls on your stove or ovens.

Food itself can be storage places for bacteria with the culprits chicken and other poultry, eggs, raw meats, dairy products, and even fresh fruits and veggies.

In addition to washing your hands regularly while here is a list of things you should do in your kitchen to reduce the likelyhood of food poisoning:

1. Wash poultry in ice cold water when you bring it home the supermarket and refrigerate immediately. Cook it as soon as possible.

2. Wash your hands and everything else that comes in contact with raw poultry.

3. Wash, never reuse knives, cutting boards, towels or anything else that touches raw poultry without washing them. This means don’t use the cutting board or knives to chop vegetables or anything elsethat will not be cooked immediately.

4. Wash your hands after going to the bathroom. Your family is not immune to your personal e-coli!

5. Wash all vegetables immediately after you bring them home from the market. This includes all fruit including watermelons, strawberries, peaches, mangos, grapes, and almost every other fruit including bananas.

6. Use a lot of paper towels that can be thrown away. Dish rags and towels are one of the biggest breeding grounds for bacteria.

7. your kitchen counters . Use a diluted bleach or disinfectant before and after meal preparation.

8. Refrigerate foods as much as you can and read the labels on condiments, sauces, jams and jellies to see if they need refrigeration after opening. DO NOT LEAVE MAYONNAISE ON THE COUNTER ON A SUMMER DAY! That goes for anything made with the mayonnaise as well.

9. Gently wash eggs in ice cold water before putting them in the fridge. There is nothing sterile about an egg that came from the chicken coop.

10. Buy your meat, especially hamburger, from a reputable butcher .

11. Make sure you have a meat thermometer and make sure all meat is cooked to the proper temperature to kill the dangerous bacteria in meats, poultry and .

12. Wash your hands!! I can’t repeat this enough!

13. Plan your grocery so you go home immediately after you purchase perishable foods.

14. If fish smells like fish, don’t buy it! If anything smells “off” or not what
you are accustomed to, don’t buy it.

15. If a can or jar whooshes when you open it, throw it away or better yet, take it back to the store.

16. Drain things the sink, not in it. This place is teeming with bacteria. Sterilize it often, but still keep edible food out of it.

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